Lemon Ricotta Cookies with Lemon Glaze




Lemon Ricotta Cookies with Lemon Glaze
Recipe type: Dessert
 
Ingredients
  • COOKIES:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • GLAZE:
  • 1½ cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Cookies:
  3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  5. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  6. Glaze:
  7. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe Source

Christmas Yule Log




Christmas Yule Log
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups heavy cream
  • ½ cup confectioners' sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ½ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 6 egg whites
  • ¼ cup white sugar
  • confectioners' sugar for dusting
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, ½ cup confectioners' sugar, ½ cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
  2. In a large bowl, use an electric mixer to beat egg yolks with ½ cup sugar until thick and pale. Blend in ⅓ cup cocoa, 1½ teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add ¼ cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Recipe and photo source

Pumpkin Bread Recipe




Pumpkin Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • ⅔ cup water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Recipe and photo source

Southern Peach Cobbler




Ingredients

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Witches Fingers Cookie Recipe




Witches Fingers

Witches Fingers Cookie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Ingredients
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup whole almonds
  • 1 (.75 ounce) tube red decorating gel
Instructions
  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

 Recipe source

Halloween Layered Fudge




Halloween Layered Fudge
Recipe type: Dessert
 
Ingredients
  • 1 teaspoon butter
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 8 ounces white candy coating
  • ¼ teaspoon orange extract
  • 2 to 4 drops orange paste food coloring
Instructions
  1. Line an 8-in. square pan with foil; butter foil and set aside.
  2. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
  3. Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
  4. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares. Yield: about 2 pounds.

Recipe and photo source

Pecan Pie Cobbler




Pecan Pie Cobbler

Pecan Pie Cobbler
Recipe type: Dessert
Cook time: 
Total time: 
 
Ingredients
  • 1 Box refrigerated pie crusts, softened as directed on box
  • 2½ cups light corn syrup
  • 2½ cups packed brown sugar
  • ½ cup butter, melted
  • 4½ teaspoons vanilla
  • 6 eggs, slightly beaten
  • 2 cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream, if desired
Instructions
  1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
  2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Recipe from Pillsbury

Coconut Custard Pie




Coconut Custard Pie

Coconut Custard Pie
Recipe type: Dessert
 
Ingredients
  • 2 cups milk
  • 2½ cups flaked coconut
  • 4 eggs beaten
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour or bisquick
  • ¾ cup white sugar
  • 2 tablespoons margarine or butter softened
Instructions
  1. Combine all ingredients mix well and pour into 9 inch buttered pie pan.
  2. Bake at 350° for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean..
  3. It’s like magic it layers into crust, custard and coconut topping. And so good!!!

Homemade Funnel Cakes!




Funnel Cake

Homemade Funnel Cakes!
Recipe type: Dessert
 
Ingredients
  • 3 large eggs
  • ¼ cup Sugar
  • 2 cups milk
  • 3⅔ cups Flour
  • ½ teaspoon Salt
  • 2 teaspoon Baking Powder
  • Vegetable oil
Instructions
  1. Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
  2. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
  3. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
  4. Move the funnel around to make designs.
  5. Brown on both sides--then immediately remove and drain extremely well.
  6. Top with cinnamon sugar, or powdered sugar as a topping.

Gooey Cinammon Rolls




Cinammon Rolls

Gooey Cinammon Rolls
Recipe type: Breakfast
Serves: 14
 
Ingredients
  • 1 cup warm water
  • 2 pkg. active dry yeast
  • 1 cup warm milk
  • 1 tsp + ⅔ + 1 ½ + ¼ cup granulated sugar
  • 2 tsp salt
  • ⅔ + ½ + ½ + ⅔ cups butter, melted
  • 2 eggs, slightly beaten
  • 8 cups flour
  • 3 Tbsp cinnamon
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 6 Tbsp hot water
  • walnuts
Instructions
  1. In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, ⅔ cup sugar, ⅔ cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
  2. Roll onto floured surface into a 15x20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
  3. Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.