Oreo Ice Cream Dessert
Crust:
10 oz. crushed Oreo cookies 1/4 c. melted butter
Mix above together, reserving 2/3 cup for topping. Press remaining mixture into a 13x9 pan and chill in freezer.
Torte Layer: (I double this recipe so I have sauce for layering both on the cookie layer and on top of the ice cream.
4 oz. German sweet chocolate bar (I use Bakers brand) 2/3 cup sugar
1/2 cup butter 1/8 t. salt
2/3 cup evaporated milk
Place the above ingredients into a 2 quart saucepan and cook 4 minutes after it reaches boiling and thickens. Remove from heat and add 1 teaspoon vanilla. Allow to cool slightly. Pour over chilled cookie crust (reserve some for pouring on top of ice cream) and chill in freezer.
Top with 1 gallon of your favorite ice cream flavor after it has softened a bit. Sprinkle reserved cookie crumbs and pour over reserved sauce. Freeze. Remove from freezer 5-10 minutes prior to serving and Enjoy!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, June 7, 2016
Tuesday, March 13, 2012
Carmelitas
Carmelitas
(this recipe makes an 8x8 pan, I doubled it to make enough for a 9x13)
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat.
(this recipe makes an 8x8 pan, I doubled it to make enough for a 9x13)
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat.
Stir until completely smooth; set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
Bake at 350 degrees for 10 minutes.
Remove pan from oven and sprinkle chocolate chips over crust.
Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.
Recipe from: http://luluthebaker.blogspot.com/2010/10/carmelitas.html
Friday, November 18, 2011
Quick and Easy Fudge
(adapted from Betty Crocker Cookbook)
2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract (or other extract of your choice)
3/4-1 cup chopped nuts (optional--could probably substitute marshmallows or just about anything)
Heat chocolate chips and condensed milk in a small saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and quickly stir in the extract and nuts. Spread in an 8 x 8 baking dish (either butter the dish or line it with foil and butter the foil). Refrigerate for at least an hour. Makes approximately 64 pieces.
2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract (or other extract of your choice)
3/4-1 cup chopped nuts (optional--could probably substitute marshmallows or just about anything)
Heat chocolate chips and condensed milk in a small saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and quickly stir in the extract and nuts. Spread in an 8 x 8 baking dish (either butter the dish or line it with foil and butter the foil). Refrigerate for at least an hour. Makes approximately 64 pieces.
Friday, June 10, 2011
Yogurt Cake
TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed
Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.
Jennie Johnson
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed
Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.
Jennie Johnson
Rum Raisin Cupcakes
Cupcakes (makes 12):
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg
Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”
Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
Directions:
Cupcakes:
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
Rum glaze:
In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.
Rummy buttercream frosting:
Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.
Assembly:
While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg
Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”
Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
Directions:
Cupcakes:
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
Rum glaze:
In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.
Rummy buttercream frosting:
Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.
Assembly:
While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.
Peanut Butter Cupcakes
Ingredients
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)
Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips
Directions
Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.
Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.
Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.
Cupcakes (makes 12)
¾ cup soy milk
2 tablespoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup peanuts (for garnish)
Quick Melty Ganache
3 tablespoons soy creamer or soy milk
1/3 cup semisweet dark chocolate chips
Directions
Cupcakes
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and
transfer to cooling racks.
Quick Melty Ganache
Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula, scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. Will set when fully cooked.
Assembly:
Pipe the ganache on the cupcakes in a zigzag or swirly pattern. Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.
Sugar Cookies & Frosting
Cookies:
1c. butter
1c. sugar
2 eggs
1 tsp. Vanilla
3.5 c. flour
1 tsp. Salt
2 tsp. Baking powder
Cream butter & sugar, add eggs & vanilla, add flour, salt, & baking powder. Chill dough for 1 hour or more. Roll out to ½” thickness and cut out. Bake at 400 for about 10 minutes – remove before the edges turn brown.
Frosting: (enough for a few of the above batches!)
2# powdered sugar
¾ c. Crisco
2/3 c. water
¼-1/2 tsp. Butter flavor
1-2 drops vanilla
pinch salt
Whip all ingredients together until light & fluffy.
Kim Butler
Archivist/Associate Director of Archives
1c. butter
1c. sugar
2 eggs
1 tsp. Vanilla
3.5 c. flour
1 tsp. Salt
2 tsp. Baking powder
Cream butter & sugar, add eggs & vanilla, add flour, salt, & baking powder. Chill dough for 1 hour or more. Roll out to ½” thickness and cut out. Bake at 400 for about 10 minutes – remove before the edges turn brown.
Frosting: (enough for a few of the above batches!)
2# powdered sugar
¾ c. Crisco
2/3 c. water
¼-1/2 tsp. Butter flavor
1-2 drops vanilla
pinch salt
Whip all ingredients together until light & fluffy.
Kim Butler
Archivist/Associate Director of Archives
Sour Cherry Rugelach
(Won the Chicago Tribune’s holiday baking contest and was featured in their Ethnic Chicago Cookbook)
Dough:
1 c. butter at room temp.
1 8 oz package light cream cheese at room temp.
½ c. sugar
2 ¾ c. flour
1 t. salt
Filling:
¾ c. sugar
2/3 c. dried sour cherries, finely chopped (I usually use dried cranberries)
2/3 c. toasted walnuts, finely chopped
½ c. butter, melted
2 t. ground cinnamon
1 t. allspice
1/8 t. salt
1. For dough: beat butter and cream cheese until light. Add sugar, beat until fluffy. Mix in flour and salt. Gather into a ball and gently knead until smooth and flour is incorporated. Divide dough into 8 equal pieces. Flatten into disks; wrap each in plastic wrap. Refrigerate at least 1 hr.
2. For filling: mix sugar, cherries, walnuts, melted butter cinnamon, allspice, and salt in a medium bowl. Set aside. Heat oven to 350
3. Unwrap dough disks and roll into 8” rounds on a lightly floured surface. Spread 3 T filling onto the center of each circle, leaving about a 1/2” border. Cut circle into 9 wedges, using a pizza cutter type thing. Starting at the wide end of each wedge, roll up each cookie tightly. Place tip side down on ungreased cookie sheets; bend into crescents. Repeat with remaining dough disks.
4. Bake until rugelach are golden brown – about 20 minutes. Cool on wire racks. (be careful when transferring as filling does leak and caramelize – and becomes very, very hot)
Kim Butler
Archivist/Associate Director of Archives
Dough:
1 c. butter at room temp.
1 8 oz package light cream cheese at room temp.
½ c. sugar
2 ¾ c. flour
1 t. salt
Filling:
¾ c. sugar
2/3 c. dried sour cherries, finely chopped (I usually use dried cranberries)
2/3 c. toasted walnuts, finely chopped
½ c. butter, melted
2 t. ground cinnamon
1 t. allspice
1/8 t. salt
1. For dough: beat butter and cream cheese until light. Add sugar, beat until fluffy. Mix in flour and salt. Gather into a ball and gently knead until smooth and flour is incorporated. Divide dough into 8 equal pieces. Flatten into disks; wrap each in plastic wrap. Refrigerate at least 1 hr.
2. For filling: mix sugar, cherries, walnuts, melted butter cinnamon, allspice, and salt in a medium bowl. Set aside. Heat oven to 350
3. Unwrap dough disks and roll into 8” rounds on a lightly floured surface. Spread 3 T filling onto the center of each circle, leaving about a 1/2” border. Cut circle into 9 wedges, using a pizza cutter type thing. Starting at the wide end of each wedge, roll up each cookie tightly. Place tip side down on ungreased cookie sheets; bend into crescents. Repeat with remaining dough disks.
4. Bake until rugelach are golden brown – about 20 minutes. Cool on wire racks. (be careful when transferring as filling does leak and caramelize – and becomes very, very hot)
Kim Butler
Archivist/Associate Director of Archives
Snickers Cookie Bars
(Student Assistant Picnic 2007)
1 box yellow cake mix
½ cup packed brown sugar
2 eggs
½ cup melted butter
3 regular sized Snickers bars, chopped
Mix the cake mix, sugar, eggs and butter until blended. Add chopped Snickers bars. Bake in an ungreased 9x13 pan at 350 degrees for 25-30 minutes.
Jennie Johnson
Periodicals Assistant
1 box yellow cake mix
½ cup packed brown sugar
2 eggs
½ cup melted butter
3 regular sized Snickers bars, chopped
Mix the cake mix, sugar, eggs and butter until blended. Add chopped Snickers bars. Bake in an ungreased 9x13 pan at 350 degrees for 25-30 minutes.
Jennie Johnson
Periodicals Assistant
Rhubarb Cake
(Ben Draper’s recipe)
½ c. butter
1 ½ c. brown sugar
2 eggs
1 c. buttermilk/sour milk
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. cinnamon sugar
Cream butter and brown sugar together
add egg and milk and blend
add flour, baking soda and salt and blend
fold in rhubarb
pour dough into prepared 9x13 pan and sprinkle with cinnamon sugar
bake at 350 for 30-40 minutes
½ c. butter
1 ½ c. brown sugar
2 eggs
1 c. buttermilk/sour milk
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. cinnamon sugar
Cream butter and brown sugar together
add egg and milk and blend
add flour, baking soda and salt and blend
fold in rhubarb
pour dough into prepared 9x13 pan and sprinkle with cinnamon sugar
bake at 350 for 30-40 minutes
Raspberry Brownie Delight
1 box brownie mix
1 small tub Cool Whip
½ cup raspberry liquor of syrup
Fresh raspberries
Mini-chocolate chips
Prepare brownies according to cake-like consistency instructions. Cool slightly in pan. Poke holes over top with toothpick or skewer. Drizzle raspberry syrup or liquor over top just until moist but not soggy. Frost with thick layer of Cool Whip. Sprinkle mini-chocolate chips and fresh raspberries over top. Keep refrigerated.
Belinda Cheek
Access Services Coordinator
1 small tub Cool Whip
½ cup raspberry liquor of syrup
Fresh raspberries
Mini-chocolate chips
Prepare brownies according to cake-like consistency instructions. Cool slightly in pan. Poke holes over top with toothpick or skewer. Drizzle raspberry syrup or liquor over top just until moist but not soggy. Frost with thick layer of Cool Whip. Sprinkle mini-chocolate chips and fresh raspberries over top. Keep refrigerated.
Belinda Cheek
Access Services Coordinator
Pumpkin Swirl Cheesecake
Prep: 25 min. plus refrigeration
Bake: 55 min.
2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Bake: 55 min.
2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Pumpkin Nut Cake
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts
Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.
FROSTING:
4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt
Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)
Belinda Cheek
Access Services Coordinator
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts
Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.
FROSTING:
4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt
Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)
Belinda Cheek
Access Services Coordinator
Praline Candy Bar Cookies
Preparation time: 25 minutes
Cooking time: 3 minutes
Baking time: 25 minutes
Yield: 24 squares
For brown sugar crust:
2 sticks unsalted butter, softened
1 ½ cups packed light brown sugar
1 egg, separated
2 cups flour
1/8 tsp. Salt
For praline topping;
1 cup packed light brown sugar
2 tablespoons sugar
¼ cup dark corn syrup
1 stick unsalted butter
¼ cup whipping cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup), melted
1. Heat oven to 350 degrees. For crust, cream butter and sugar until light and fluffy with a mixer on medium speed. Add egg yolk. Beat well. Add flour and salt; mix until smooth. Transfer to 13-by-9-by-2-inch baking pan; spread evenly with spatula. Cover with plastic wrap; press gently into place. Remove plastic.
2. Whisk egg white until foamy; brush lightly over dough with a brush. (Some will be left over.) Baker until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.
3. For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently. Let boil 1 minute. Add cream; stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.
4. Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely; cut into squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Cooking time: 3 minutes
Baking time: 25 minutes
Yield: 24 squares
For brown sugar crust:
2 sticks unsalted butter, softened
1 ½ cups packed light brown sugar
1 egg, separated
2 cups flour
1/8 tsp. Salt
For praline topping;
1 cup packed light brown sugar
2 tablespoons sugar
¼ cup dark corn syrup
1 stick unsalted butter
¼ cup whipping cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup), melted
1. Heat oven to 350 degrees. For crust, cream butter and sugar until light and fluffy with a mixer on medium speed. Add egg yolk. Beat well. Add flour and salt; mix until smooth. Transfer to 13-by-9-by-2-inch baking pan; spread evenly with spatula. Cover with plastic wrap; press gently into place. Remove plastic.
2. Whisk egg white until foamy; brush lightly over dough with a brush. (Some will be left over.) Baker until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.
3. For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently. Let boil 1 minute. Add cream; stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.
4. Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely; cut into squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
Peter Rabbit Carrot Cake
Based on the recipe from The Silver Palate Cookbook
Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs
1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained
Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.
Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)
With an electric mixer, cream together cream cheese and butter.
Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla, and the lemon juice if using.
Use raspberry jam between the layers if desired.
Victor Stover
Acquisitions Assistant
Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs
1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained
Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.
Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)
With an electric mixer, cream together cream cheese and butter.
Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla, and the lemon juice if using.
Use raspberry jam between the layers if desired.
Victor Stover
Acquisitions Assistant
Orange Sherbet Dessert
4c Rice Krispies
1c coconut
1c slivered almonds, toasted
1c brown sugar
1 stick butter, melted
1 quart vanilla ice cream
1 quart orange sherbet
Place the almonds on a cookie sheet and toast them in a 300° oven for 4 to 5 minutes (watch closely as they can go from lightly toasted to burned fairly rapidly). Mix together the Rice Krispies, coconut, almonds, brown sugar and melted butter. Place half of this mixture in the bottom of a 9x13 pan. Layer 1 quart vanilla ice cream followed by 1 quart orange sherbet. Top with remaining Rice Krispie mixture and freeze.
Jennie Johnson
Periodicals Assistant
1c coconut
1c slivered almonds, toasted
1c brown sugar
1 stick butter, melted
1 quart vanilla ice cream
1 quart orange sherbet
Place the almonds on a cookie sheet and toast them in a 300° oven for 4 to 5 minutes (watch closely as they can go from lightly toasted to burned fairly rapidly). Mix together the Rice Krispies, coconut, almonds, brown sugar and melted butter. Place half of this mixture in the bottom of a 9x13 pan. Layer 1 quart vanilla ice cream followed by 1 quart orange sherbet. Top with remaining Rice Krispie mixture and freeze.
Jennie Johnson
Periodicals Assistant
Ooh-lala chocolate cake
1 chocolate cake mix
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed
Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).
Kim Butler
Archivist/Associate Director of Archives
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed
Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).
Kim Butler
Archivist/Associate Director of Archives
Olive Oil Orange Bundt Cake
Adapted from: Baked Explorations: Classic American Desserts Reinvented and foodlibrarian.blogspot.com
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (Emily used fat-free Greek yogurt)
3/4 cup extra-virgin olive oil (Emily used a mixture of EVOO and regular OO)
Freshly grated zest of 2 oranges
1 1/2 teaspoon vanilla extract
confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Allow to rest in pan for 5-10 minutes and then turn out onto wire rack or serving plate. Cool completely. Just before serving, dust with confectioners sugar.
Emily Prather-Rodgers
Technical Services Coordinator
Oatmeal Toffee Crunch Cookies
Baking Time: 15 minutes
Yield: 16 cookies
1 ½ sticks (3/4 cup) unsalted butter, room temperature
¾ cup packed dark brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 ¾ cups rolled oats
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup chopped pecans
4 Heath Bars (1.20 ounces each), chopped with mallet into about ½ inch pieces
1. Heat over to 350 degrees. Cream together butter, sugars, egg and vanilla with mixer on medium speed until light and fluffy. Mix in flour, oats, baking soda and salt until blended. Stir in pecans and candy pieces with wooden spoon.
2. Drop ¼ cup of dough for each cookies on greased baking sheet, leaving 2 inches between each cookie. Press down lightly with fingers dipped in water.
3. Bake until set, about 15 minutes. Cool on baking sheets for 3 minutes; transfer to racks to cool completely.
Carolyn A. Sheehy
Clare and Lucy Oesterle Director of Library Services
Yield: 16 cookies
1 ½ sticks (3/4 cup) unsalted butter, room temperature
¾ cup packed dark brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 ¾ cups rolled oats
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup chopped pecans
4 Heath Bars (1.20 ounces each), chopped with mallet into about ½ inch pieces
1. Heat over to 350 degrees. Cream together butter, sugars, egg and vanilla with mixer on medium speed until light and fluffy. Mix in flour, oats, baking soda and salt until blended. Stir in pecans and candy pieces with wooden spoon.
2. Drop ¼ cup of dough for each cookies on greased baking sheet, leaving 2 inches between each cookie. Press down lightly with fingers dipped in water.
3. Bake until set, about 15 minutes. Cool on baking sheets for 3 minutes; transfer to racks to cool completely.
Carolyn A. Sheehy
Clare and Lucy Oesterle Director of Library Services
OATMEAL CAKE
Mix 1 c Quick Rolled Oats
½ c oleo
1¼ c boiling water
Let stand 20 minutes
Sift 1 1/3 c flour
1 t soda
½ t salt
Beat 2 eggs
Add 1 c sugar
1 c brown sugar
Beat well. Add sifted ingredients, then add oat mixture.
Bake 35-40 minutes at 350◦ in 8 x 12 oblong pan. While cake is warm, put on topping.
TOPPING
4 T melted oleo ¼ c milk
½ c sugar 1 t vanilla
1 c crushed nuts 1 c coconut
Spoon topping over warm cake. Broil 3-5 minutes until brown. It will bubble & sizzle.
Pat Thomas
Circulation and Reserves Assistant
½ c oleo
1¼ c boiling water
Let stand 20 minutes
Sift 1 1/3 c flour
1 t soda
½ t salt
Beat 2 eggs
Add 1 c sugar
1 c brown sugar
Beat well. Add sifted ingredients, then add oat mixture.
Bake 35-40 minutes at 350◦ in 8 x 12 oblong pan. While cake is warm, put on topping.
TOPPING
4 T melted oleo ¼ c milk
½ c sugar 1 t vanilla
1 c crushed nuts 1 c coconut
Spoon topping over warm cake. Broil 3-5 minutes until brown. It will bubble & sizzle.
Pat Thomas
Circulation and Reserves Assistant
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