butter - Annette's Sweet Treats

Apple Cinnamon Bread

February 22, 2015 Leave a Comment

Apple Cinnamon Bread

This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.

Apple Cinnamon Bread Recipe

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped

Preheat oven to 350 F. Grease and flour 9×5 inch loaf pan. Mix brown sugar and cinnamon in a bowl; set aside. Beat sugar and butter in bowl with electric mixer until smooth and creamy. Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture. Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.

(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)

Filed Under: Bread Recipes Tagged With: apple, brown sugar, butter, cinnamon, flour, milk

Broadway Brownie Bars

June 28, 2014 Leave a Comment

Broadway Brownie Bars

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I named these dessert bars for BROADWAY because they’re a hit every time I serve them. I especially like to make these for the holidays, or for hostess gifts. They’re always sure to please any sweet tooth!

Anne Frederick New Hartford, New York

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

Topping:    1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from heat and cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.          2 ½ dozen

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: butter, chopped walnuts, confectioners' sugar, cream cheese, milk, miniature marshmallows, sugar, unbleached all-purpose flour, unsweetened chocolate

The Elvis Supreme

May 12, 2014 Leave a Comment

The Elvis Supreme Brownie

EveryDay with Rachael Ray

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972. It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine. I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

1/3 cup flour

Preheat the oven to 350 F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang. Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the cocoa powder and flour; stir until just blended. Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla. Spread over cooled brownies in the pan. Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes. Using the foil overhang, lift the brownies out of the pan. Cut into squares, and enjoy.

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life! EveryDay with Rachael Ray, May 2014)

Filed Under: Cake Recipes Tagged With: bacon, banana chips, butter, confectioners' sugar, creamy peanut butter, Eggs, natural unsweetened cocoa, pure vanilla extract

Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment

Chocolate Peanut Butter Cookies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

Vickie Rhoads Eugene, Oregon

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling: 1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat. Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool

In a large bowl, beat eggs and sugar until lemon colored. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 F. for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners’ sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies. 2 ¾ dozen

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, butter, chocolate syrup, confectioners' sugar, creamy peanut butter

Hot Cocoa Soufflé

February 28, 2014 Leave a Comment

Hot Cocoa Souffle

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy – and absolutely delicious.

Joan Hallford N. Richland Hills, Texas

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes. Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.

Transfer to prepared dish. Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set. Serve immediately. 6 servings

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: baking cocoa, butter, Eggs, fat-free milk, sugar

Chocolate-Filled Crescents

February 26, 2014 Leave a Comment

Chocolate-Filled Crescents

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe. These are great for brunch, dessert or a mid-day coffee treat!

Carole Formholtz Deltona, Florida

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze: 1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges. Roll up each from the wide end. Place point side down 2 inch apart on ungreased baking sheets. Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. 16 servings

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: baking cocoa, butter, confectioners' sugar, finely chopped pecans, Pillsburry refrigerated crescent rolls

Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment

Italian Garlic Parmesan Breadsticks

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I found this recipe in a farm newspaper many years ago. It is one of my family’s favorite appetizers especially before Italian dishes.

Loretta Fisher Abbottstown, Pennsylvania

Italian Garlic Parmesan Breadsticks Recipe

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, sugar, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square. Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil. Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets. Bake at 350 F. for 18-21 minutes or until golden brown. Serve warm. 2 ½ dozen

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: active dry yeast, butter, canola oil, Parmesan cheese, sugar

Apple Cinnamon Bread

Broadway Brownie Bars

The Elvis Supreme

Hot Cocoa Soufflé

Chocolate-Filled Crescents

Italian Garlic Parmesan Breadsticks

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