Glazed Lemon-Coconut Bars

 

This Glazed Lemon-Coconut Bars are made with Bisquick Heart Smart mix and fat-free egg product.

 

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars Recipe

Glazed Lemon-Coconut Bars

1 cup Bisquick Heart Smart mix

2 Tbsp. powdered sugar

2 Tbsp. firm butter

¾ cup granulated sugar

¼ cup flaked coconut

1 Tbsp. Bisquick Heart Smart mix

2 tsp. grated lemon peel

2 Tbsp. lemon juice

½ cup fat-free egg product

Lemon Glazed:    ½ cup powdered sugar

1 Tbsp. lemon juice

 

Heat oven to 350 F.  In a small bowl, mix 1 cup Bisquick mix and 2 tablespoon powdered sugar.  Cut in butter, using a pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.  Press in ungreased 8 inch square pan.

Bake uncovered about 10 minutes or until light brown.  Meanwhile, in a small bowl, mix all remaining bar ingredients.  Pour coconut mixture over baked layer.

Bake about 25 minutes or until set and golden brown.  Loosen edges from sides of pan while warm.

In a small bowl, stir lemon glazed ingredients until smooth; spread over bars.  Cool completely, about 1 hour.  For bars, cut into 4 rows by 4 rows.

 

(Recipe for Glazed Lemon-Coconut Bars is from Judy Lyons Forrest , 2014)

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Gingersnap Cheesecake

Gingerbread Cheesecake

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:   1 cup heavy whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press into bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs one at time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking or broiler pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple s if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

 

(Recipe for Gingerbread Cheesecake is from Cooking Club, Winter 2014)

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Sweetheart Brownies

Sweetheart Brownies

Sweetheart Brownies

David from St. Augustine, Florida stopped into our Jacksonville store and told us how he likes to add Raspberry Enlightenment to his brownies.  So we gave it a try; thanks for the tip.

Sweetheart Brownies Recipe

Sweetheart Brownies

1 cup butter (2 sticks)

¾ cup COCOA, Natural or Dutch Process

2 cups sugar

2 tsp. PURE VANILLA EXTRACT

4 Tbsp. RASPBERRY ENLIGHTENMENT

4 eggs

1 ½ cups flour

½ cup chopped walnuts or pecans

½ cup powdered sugar to sift on top of the brownies

(Highlighted – are found in Penzeys Spices)

 

Preheat oven to 325 F.  Grease a 9×13 inch glass pan.  Melt butter in a small pan over low heat, then sift cocoa and whisk until smooth.  Pour into a large mixing bowl, let cool.  Add sugar, pure vanilla extract, and raspberry enlightenment and mix well.  Lightly whisk the eggs, then add to batter and stir to blend.

Add flour, stir until combined.  Brownies should be stirred by hand, until just blended.  Add nuts, spoon into baking dish.  Bake 30-40 minutes, until middle springs back when lightly pressed and the edges start to pull away from the sides of pan.

Let cool, and then sift powdered sugar over the top.  Cut into small squares and store in a covered container.    16-24 squares

 

(Recipe for Sweetheart Brownies came from Penzeys Spices)

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Choco-Spice Cake

Choco-Spice Cake

Choco-Spice Cake

This Choco-Spice Cake comes from Penzeys Spices located in Carle Place, New York.  It’s a store that has nothing but SPICES – and I LOVE it.  Hope you enjoy this recipe.

                Ellie Depew                                                                        Kings Mountain, North Carolina

Choco-Spice Cake Recipe

Choco-Spice Cake

¾ cup butter or shortening, softened

1 ½ cups sugar

3 eggs

1 ¼ cups milk, divided

1 oz. unsweetened chocolate (or 3 Tbsp. Penzeys Natural Cocoa)

3 cups CAKE flour (regular flour works but the cake isn’t quite as light)

¾ tsp. salt

4 ½ tsp. baking powder

1-2 tsp. Penzeys cinnamon

¼-1/2 tsp. nutmeg

¼ tsp. powdered ginger

2 tsp. pure vanilla extract

Frosting:   5 cups powdered sugar

1/3 cup Natural Cocoa Powder

1/3 cup butter, softened

2-4 Tbsp. brewed black coffee

Preheat oven to 350 F.  In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  In a small pan, heat ¼ cup of the milk and the unsweetened chocolate until melted, stirring occasionally, OR sift the cocoa powder into the milk and stir until warm and dissolved.  Don’t let it get too hot – warm is good.  Add to the butter mixture and beat well.  In a separate bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger.

Gradually add to the batter, alternately with the remaining milk, beating after each addition.  Add the vanilla and beat to combine.  Pour into 2 greased and floured 9-inch round cake pans. 

Bake at 350 F. for 30-35 minutes until the center springs back when lightly touched, or a toothpick inserted in the center comes out clean.  Let stand 10 minutes before removing from the pans and cool thoroughly on wire racks. 

For the frosting: Sift the powdered sugars and cocoa together into large bowl.  Add the softened butter and mix on very low speed until they are incorporated.  Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.

 (Recipe for Choco-Spice Cake was in the Penzeys Spice Spring 2013  Catalog.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Sunburst Lemon Bars

Sunburst Lemon Bars

Sunburst Lemon Bars

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

 

The forever popular, melt-in-your-mouth lemon bar.

Sunburst Lemon Bars Recipe

Sunburst Lemon Bars

Crust:   2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

Filling:   4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

Glaze:   1 cup powdered sugar

2 to 3 Tbsp. lemon juice

Preheat oven to 350 F.  In large bowl, combine 2 cups flour, ½ cup powdered sugar and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 20 to 30 minutes or until light golden brown.

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 minutes or until top is light golden brown.  Cool completely.

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.         36 bars

(Recipe for Sunburst Lemon Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Tri-Level Brownies

Tri-Level Brownies

Tri-Level Brownies

This Tri-Level Brownie is a triple treat!  A soft brownie layer topped with butterscotch layer topped with a creamy chocolate frosting.

Tri-Level Brownies Recipe

Tri-Level Brownies

Brownies 2 cups firmly packed brown sugar

¾ cup margarine, softened

2 tsp. vanilla

3 eggs

2 ½ cups flour

2 tsp. baking powder

½ tsp. salt

2 oz. (2 squares) unsweetened chocolate, melted

Frosting:   3 cups powdered sugar

½ cups margarine, softened

3 oz. (3 squares) unsweetened chocolate, melted

1 tsp. vanilla

Dash salt

1 egg

1 to 2 Tbsp. milk

Preheat oven to 350 F.  Grease and flour 13×9 inch pan.  In a large bowl, beat brown sugar, ¾ cup margarine and 2 teaspoons vanilla until light and fluffy.  Add 3 eggs, one at a time, beating well after each addition.  Add flour, baking powder and ½ teaspoon salt; blend well.  Divide batter in half.  Add 2 oz. melted chocolate to half of batter; blend well.  Spread chocolate batter in prepared pan.  Drop plain batter by tablespoonfuls over chocolate layer; spread carefully.  Bake at 350 F. for 25 to 30 minutes or  until light golden brown.  Cool completely.

In large bowl, beat 1 cup of the powdered sugar, ½ cup margarine, 3 oz. melted chocolate, 1 teaspoon vanilla and dash salt until creamy.  Add 1 egg; beat well.  Gradually add remaining 2 cups powdered sugar; blend well.  Add milk until of desired frosting consistency.  Frost cooled brownies.  Cut into bars.        36 bars.

(Recipe for Tri-Level Brownies was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Orange Liqueur Brownies

Orange Liqueur Brownies

Orange Liqueur Brownies

For occasions that merit something exquisite, serve this dark chocolate, liqueur-laced brownie on (Orange Liqueur Brownies) a doily-lined plate with after dinner coffee.

Orange Liqueur Brownies Recipe

Orange Liqueur Brownies

Brownies:   ¾ cup butter or margarine

6 oz. (6 squares) unsweetened chocolate

4 eggs

4 tsp. orange flavored liqueur

1 tsp. vanilla

2 cups sugar

1 cup flour

Frosting:    ½ cup butter or margarine, softened

2 cups powdered sugar

1/8 tsp. salt

3 Tbsp. orange-flavored liqueur

½ tsp. vanilla

Glaze:   1 oz. (1 square) unsweetened chocolate

1 tsp. butter or margarine

Heat oven to 350 F.  Lightly grease 13×9 inch pan.  In small heavy saucepan over low heat, melt ¾ cup butter and 6 oz. chocolate, stirring constantly until well blended.  Cool.

In large bowl, beat eggs, 4 teaspoons liqueur and 1 teaspoon vanilla at highest speed until thick and lemon colored.  Gradually add sugar, beating until fluffy.  Add chocolate mixture; blend well.  Fold in flour.  Spread in prepared pan.

Bake at 350 F. for 25 to 35 minutes or until set and brownies begin to pull away from sides of pan.  Cool completely.

In small bowl, beat ½ cup butter until fluffy.  Add remaining frosting ingredients; beat until smooth and creamy.   Spread over cooled brownies.  In small saucepan over low heat, melt 1 oz. chocolate and 1 teaspoon butter, stirring constantly until well blended.  Drizzle over frosted brownies.  Refrigerate until firm; cut into bars.  Store in refrigerator.       48 bars

(Recipe for the Orange Liqueur Brownies was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chex Muddy Buddies

Chex Muddy Buddies

Chex Muddy Buddies

My niece, Harpur Shea, made these Chex Muddy Buddies for Christmas Eve – it was really gooooood.  You can get your choice of Rice, Corn, Chocolate or Honey Nut Chex Cereal to make your Muddy Buddies for New Year’s Eve.

Chex Muddy Buddies

Chex Muddy Buddies

9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex Cereal

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp. vanilla

1 ½ cup powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chip, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-qallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Did you know?  Another popular name for this favorite mix is “puppy food”.  Chow down; it’s doggone good!

(Recipe for the Chex Muddy Buddies was on Rice Chex, 2012.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Crescent Christmas Tree Recipe

Crescent Christmas Tree

On Christmas morning you’re up early, because the kids can’t wait to open their Christmas gifts.  Make sure you have two cans of Pillsbury  Refrigerated Crescent Dinner Rolls so you can make a Crescent Christmas Tree…

Crescent Christmas Tree Recipe

Crescent Christmas Tree

2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

2 Tbsp. margarine, softened

2 Tbsp. sugar

1 tsp. cinnamon

Glaze:   ½ cup powdered sugar

1/4 tsp. vanilla

2 to 3 tsp. milk

Garnish:   Red and Green candied cherries, halved

Heat oven to 375 F.  Lightly grease cookie sheet.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread rectangles with margarine.  In small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles.

Starting at shorter side, roll up each rectangle; seal edge.  Cut each roll crosswise into 3 equal slices.  Place slices, cut side down, on greased cookie sheet to form tree shape.  Begin with 1 slice for top; arrange 2 slices just below, with sides touching.  Continue arranging a row of 3 slices, then a row of 4 slices.  Use remaining 2 slices for trunk.

Bake at 375 F. for 15 to 20 minutes or until deep golden brown.  Cool 3 minutes; carefully remove from cookie sheet.  Cool slightly on wire rack.

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency.  Drizzle glaze over warm tree.  Garnish with candied cherry halves.  Serve warm.  12 rolls

Tip:  To reduce the fat in each serving, use Pillsbury Reduced Fat Refrigerated Crescent Dinner Roll.

 

(Recipe for the Crescent Christmas Tree recipe was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Crescent Christmas Tree, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Holly and Eggnog Pie Recipe

 

Holly and Eggnog Pie

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season.  It definitely says “Christmas”.  I had made this pie for my friend and I gave it to her 2 days before Christmas.  She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½  cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes.  Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan.  Trim dough even with edge of pan.  To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust.  From dough scraps, make twenty-four ¼ inch balls.  Beat egg white in small bowl.  Brush edge of crust with egg white.  Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups.  Add red food color to one and green food color to the other, mix well.  With small brush, paint green mixture on leaves; paint red mixture on berries.  Bake at 450 F. for 9 to 11 minutes or until lightly browned.  Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin.  Cook over medium heat, stirring constantly until gelatin is dissolved.  Remove from heat; set aside.  In large mixer bowl, combine powdered sugar, margarine and cream cheese.  Beat at low speed until light and fluffy.  Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog.  Beat on high speed until smooth.  Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust.  Refrigerate until firm, about 4 hours.  If desired, sprinkle with nutmeg.  Store in refrigerator.         10 servings

TIPS:  If desired, cut and paint additional holly leaves and berries to decorate surface of pie.  Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned.  Position on pie as desired.

Unused pie crust dough can be baked into sweet treats.  Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture.  Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Holly and Eggnog Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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