Maple Cream Truffles

Ingredients

• 1 cup butter (no substitutes), softened

• 3 1/2 cups confectioners' sugar

• 3 tablespoons maple flavoring

• 2 cups chopped walnuts

• 2 cups semisweet chocolate chips

• 1 cup butterscotch chips

• 1 tablespoon Crisco

Directions

1. In a mixing bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts.
2. Use a one tablespoon ice cream scoop and place on waxed paper-lined baking sheets. Put them in the freezer until firm enough to shape into balls; place back on the baking sheets. Freeze until firm.
3. In the microwave melt the chips and Crisco. Stir every 30 seconds. Dip balls and place on waxed paper-lined baking sheets. Refrigerate until hardened.

Mint Chocolate Mousse Cups

I am exploring all the things I can do with these chocolate cups.  Here is a variation on typical chocolate mousse.  I served these for bookclub and they are as good as they look.

Chocolate Cups

• 1 lb. Wilton Melting Chocolate

1. Melt chocolate in a microwave safe bowl. Stir every 30 seconds. Stirring the warm chocolate will help to melt it because your bowl will become hot. Do not overcook the chocolate.
2. Use a spoon to add chocolate to silicon cupcake cups. Smooth over all the surfaces. Don’t worry about having the insides perfect because you will not see it.
3. Put cupcake cups in the freezer.
4. When they are hard, turn the silicon cups inside out to remove the chocolate. Set aside. If you end up with extra cups, save them in the freezer for other desserts or fresh fruit with whipped cream.

Mint Chocolate Mousse Ingredients

• 2 (1 ounce) squares semisweet chocolate, coarsely chopped
• 6 oz Andes mint chips (half the bag)
• ¼ cup water
• 2 tablespoons butter (no substitutes)

•  ¼ cup water
• 3 egg yolks
• 2 tablespoons sugar
• 1 ¼ cups whipping cream, whipped

Directions
1. In a microwave heat chocolate, 1/2 cup water and butter for 30 seconds. Stir until smooth and the chocolate and butter are melted. Cool for 10 minutes.
2. In a small heavy saucepan, whisk egg yolks, sugar and ½ cup water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat
3. Whisk the egg mixture into the chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into chocolate cups.
4. Add coarsely chopped milk chocolate to the top.
5. Refrigerate for 4 hours or overnight.

Whipped Cream Topping

•  1/2 Cup whipping cream
• 3 T sugar
  

1. Chill metal mixing bowl and electric mixer whisk in the refrigerator until cold.
2. Whisk whipping cream and  sugar until stiff peaks from.
3. Pipe onto the chilled mouse cups just before serving.

Chocolate Mousse

Chocolate Cups

1.  Melt 1 lb. of Wilton melting chocolate in a microwave safe bowl. Stir every 30 seconds. Stirring the warm chocolate will help to melt it because your bowl will become hot. Do not overcook the chocolate.

2.  Use a spoon to add chocolate to silicon cupcake cups. Smooth over all the surfaces. Don’t worry about having the insides perfect because you will not see it.

3.  Put cupcake cups in the freezer.

4.  When they are hard, turn the silicon cups inside out to remove the chocolate. Set aside. If you end up with extra cups, save them in the freezer for other desserts or fresh fruit with whipped cream.

Chocolate Mousse Ingredients

• 8 (1 ounce) squares semisweet chocolate, coarsely chopped
• 1/2 cup water, divided
• 2 tablespoons butter (no substitutes)
• 3 egg yolks
• 2 tablespoons sugar
• 1 1/4 cups whipping cream, whipped

Directions

1. In a microwave heat chocolate, 1/4 cup water and butter for 30 seconds. Stir until smooth and the chocolate and butter are melted. Cool for 10 minutes.

2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat

3. Whisk the egg mixture into the chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into chocolate cups.

4. Add coarsely chopped milk chocolate to the top.

5. Refrigerate for 4 hours or overnight.

Carrot Cake

Ingredients
• 4 eggs
• 1 1/4 cups vegetable oil
• 1 cup brown sugar
• 1 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• ½ cup crushed pineapple (juice squeezed out)

Frosting
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two round pans.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Peanut Butter Topped Brownie Bites

19.5 oz package of brownie mix

Mix brownie mix according to package directions. Fill four mini tart pans with mini cupcake liners. Spray each with cooking spray. Cook brownie bits for 15 minutes at 350 degrees. Cool completely on a wire rack.

Peanut Butter Frosting
½ C butter
1 C peanut butter
5 T milk
2 C powdered sugar

Mix butter and peanut butter in an electric mixer. Add milk one T at a time. Add powdered sugar and mix until fluffy. Pip frosting onto brownies with a large star tip, swirling from the outside to the center. Add one Reese’s Pieces to the top of each bite.

Pineapple Cream Cheese Braid

Dough:
1 C water
5 1/2 - 6 C flour
3/4 C sugar
3 packages of yeast (2T 1/4 t)
1 t salt
1/2 C butter
3 eggs

Pineapple Filling:
1 - 8 oz. can crushed pineapple
1/2 C sugar
3 T cornstarch

Cream Cheese Filling:
1 - 8oz. cream cheese
3 T sugar
1 t Lemon juice

In a mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat butter and water to 120-130. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Combine pineapple-filling ingredients. Cook and stir until thickened. Cool. Combine cream cheese filling ingredients, mix well and set aside. Combine icing ingredients and set aside.
Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12-in. x 8-in. rectangle. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top of cream cheese filling. On each long side, cut 1” wide strips 3” into the center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. Bake in oven preheated to 350 for 20-30 minutes or until golden brown. Cool. Drizzle icing over braids.

Homemade Soft Pretzels

Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min
Serves: 8 pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Place them on a wire rake to let the water drip off. Place onto the parchment-lined cookie sheet. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pork Roast and Mashed Potatoes

Pork loin roast (I usually cut them in half)
Peeled Potatoes (1 ½ per person serving)
2 onions
4 peeled cloves of garlic.

Being of German descent, I grew up with a lot of pork roasts. Making this dish comes naturally. It occurred to me that you might not know how to make a pork roast. This is perfect to put in the oven as you walk out the door for church and come home to a great smelling house and fabulous tasting dinner.

Place all ingredients in a 9 X 13 pan. Add water so it comes halfway up the pan. Sprinkle with garlic salt and pepper. Cover the pan with aluminum foil.

Cook for four hours at 300 degrees. Remove the potatoes and garlic cloves and blend them in an electric mixer with a stick of butter. Add milk until the mashed potatoes are creamy.

I serve with gravy made from McCormick pork gravy mix. Don’t buy the generic.

Scotch-A-Roos

1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups Rice Krispies
1 bag milk chocolate chips
1 bag peanut butter chips

I am not sure why these are called Scotch-A-Roos. I think some people make them with butterscotch chips in the topping. I personaly love peanutbutter.

Mix sugar, peanut butter, and corn syrup in a glass bowl and melt on high for two minutes in the microwave. Mix well and add Rice Krispies. Pour into a greased cake pan. Mix milk chocolate chips and peanut butter chips together and melt in microwave for 2 minutes on high. Pour over rice Krispies mixture. Let cool in the refrigerator and cut into small pieces. Serve at room temperature and you do not need to store these in the refrigerator.

Brownie Swirl Cheesecake

crust

10oz brownie mix prepared according to package

filling

4 x 8 oz packages cream cheese

1¼ C granulated sugar

½ C sour cream

2 t vanilla extract

5 eggs

1 cup milk Chocolate Chips Melted

garnish

whipped cream

All ingredients should be room temperature.

Preheat oven to 350 degrees. Melt a T of butter and brush onto a 10 X 3 round cake pan. Line the pan with parchment paper cutting out a circle for the bottom and a long strip to go around the sides. You could also use a 10” spring form, but I prefer the cake pan.

Pour brownie batter into your pan. If using a spring form, wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Bake for 10 minutes at 350, not in a water bath. Take out of the oven and reduce the temperature to 250 degrees.

Use an electric mixer to combine the cream cheese with the sugar. Mix for a couple minutes, scraping down the sides of the bowl frequently until the ingredients are smooth and creamy. Add the sour cream and mix well. Combine vanilla and eggs in a 2 cup liquid measuring cup and mix it with a fork. Add half of the liquid mixture to the cream cheese mixture. Mix well and be sure to scrape down the sides of the bowl. Add the rest of the egg mixture and blend well.

Pour filling over your brownie crust. Spoon melted chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.

Heat about 8 cups of water in the microwave for 8 minutes. I use a 16 X 3 inch round cake pan for my water bath. I place the pan in the oven with a dish towel in the pan (this prevents splashing). Place the cheesecake into the 16” pan. Add the water. It should go about halfway up the cheesecake. Bake for 1 ½ hours. The cheesecake will not look done. Turn off the oven and leave the door open for 1 minute. Close the door and leave the cake in the oven for 1 more hour. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Too remove from pan, fill your sink with hot water. Float the cheesecake in the water for 10 minutes to melt the butter. Pull up the parchment paper from the sides. Place a cake board or a spring form bottom on the top of the cake. Flip the cake over. Flip cake over again onto your serving surface.

Apply a pile of canned whipped cream to the top of each slice and serve.

I made up this recipe from a combination of recipes I found. I didn't love the chocolate swirl. In the furture I will leave it out and use hot fudge as a topping. The chocolate made the pieces hard to cut.

Peanut Butter and Cream Brownies

19.5 oz package of brownie mix
8 oz. package of softened cream cheese
1 cup peanut butter
½ cup powdered sugar
1 8oz. carton of Cool Whip
4 Reeces Peanut Butter Cups Frozen

Prepare brownie mix according to package directions.

Line two muffin pans with aluminum foil cupcake liners. You should have 24. Spoon the brownie mix into the muffin pans. Bake for 10 minutes at 350 degrees. Remove for the pan but not from the liners and let cool completely.

In an electric mixer, blend the cream cheese with the peanut butter until smooth. Add the powdered sugar and blend. Fold in the cool whip.

Put the mixture into a cake decorator bag and pipe it on each brownie starting from the outsides and swirling your way to the middle.

Coarsely chop up the peanut butter cups and sprinkle on top. Refrigerate to set up.

A Tiffany Original

The Easiest Mint Brownies EVER

One Brownie Mix
One bag of Andes Mint Chips
One stick of butter

Prepare the brownies according to the directions, in a 9 X 13” pan. Let them cool.

Put the butter and chips in a microwaveable bowl and microwave for 30 seconds. Stir until smooth. Spread on the brownies. Chill in the refrigerator until the topping has set. Serve at room temperature.

White Chocolate Raspberry Cheesecake

I would have a picture, but my family ate this so quickly that there was no time for photos.

Crust
1 ½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup butter, melted

Filling
½ C raspberry preserves
¼ C water
4 x 8 oz packages cream cheese
1¼ C granulated sugar
½ C sour cream
2 t vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks ( I used white chocolate chips in my food processor)

Garnish
2 oz white chocolate, shaved
whipped cream

All ingredients should be room temperature.

Preheat oven to 250 degrees. Melt a T of butter and brush onto a 9 X 3 round cake pan. Line the pan with parchment paper cutting out a circle for the bottom and a long strip to go around the sides. You could also use a 9” spring form, but I prefer the cake pan.

Measure 1 ½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl. Mix in 1/3 cup melted butter. Press the crumb into a 9" pan. Using your fingers, press the crumb mixture into the bottom of the pan. If using a spring form, wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss them out), then let the strained preserves sit to cool, and then put the bowl in the refrigerator until later.

Use an electric mixer to combine the cream cheese with the sugar. Mix for a couple minutes, scraping down the sides of the bowl frequently until the ingredients are smooth and creamy. Add the sour cream and mix well. Combine vanilla and eggs in a 2 cup liquid measuring cup and mix it with a fork. Add half of the liquid mixture to the cream cheese mixture. Mix well and be sure to scrape down the sides of the bowl. Add the rest of the egg mixture and blend well.

Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Heat about 8 cups of water in the microwave for 8 minutes. I use a 16 X 3 inch round cake pan for my water bath. I place the pan in the oven with a dish towel in the pan (this prevents splashing). Place the cheesecake into the 13” pan. Add the water. It should go about halfway up the cheesecake. Bake for 1 ½ hours. The cheesecake will not look done. Turn off the oven and leave the door open for 1 minute. Close the door and leave the cake in the oven for 1 more hour. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover the cheesecake and chill it in the refrigerator for at least 4 hours.

To remove from pan, fill your sink with hot water. Float the cheesecake in the water for 10 minutes to melt the butter. Pull up the parchment paper from the sides. Place a cake board or a spring form bottom on the top of the cake. Flip the cake over. Flip cake over again onto your serving surface.

Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Marie's Homemade Dinner Rolls

Marie is Alycia's mother-in-law. Her rolls are rich, sweet, and have a buttery taste. If that is what you like, try these out. I make them in the breadmaker with the dough only setting.

1/3 cup water
2/3 cup milk
1/3 cup softened butter or margarine
2 eggs
3 ½ cups flour
1/3 cup sugar
½ teaspoon salt
1 tablespoon yeast.

Scald milk, melt margarine, add sugar and beat eggs into this mixture. Combine yeast, warm water, and 1-teaspoon sugar and let stand. When yeast mixture has foamed, add to other ingredients. Add flour—do not make too stiff. Knead well. Put in a greased bowl. Let rise until double. Punch down and let rise again.

Divide dough into 15 pieces. Shape dough into balls and place into a greased 9 X 13 inch baking dish. Brush with melted butter or margarine. Cover and let rice 30-40 minutes or until double in size. Heat oven to 375 and bake 15 minutes or until golden brown.

Tiffany's Breadmaker Dinner Rolls

These rolls are lite and fluffy.

1 C water
2 T butter
1 egg
3 ¼ C flour
¼ C sugar
1 t salt
1 T yeast

Place all ingredients in your breadmaker. If you are going to use the delay setting, make sure that you dig a little hole in the flour, and that the yeast only touches the flour. Select the dough setting on your bread maker.

Dump dough onto a cutting board. Cut dough into 12 pieces. Roll pieces into balls and place into a greased 9X13 baking dish. Let rise for 30 to 40 minutes, covered with a dish towel.

Heat oven to 375º. Bake 12-15 minutes or until golden brown. Brush tops with butter if desired.

Bread recipe

I have been tried reducing the gluten in my bread. It didn't work. Use 3T.

Tips for Better Whole Wheat Bread

Use white wheat rather than red. It has a milder flavor. I buy Prairie Gold from Wheat Montana Farm & Bakery 1-800-535-2798

I use a Nutrimill wheat grinder. It can be purchased at http://www.harvestessentials.com/ for $249.95.

Freeze any excess wheat that you grind so you do not lose any of the nutrition.

I make my dough in a bread maker. I bought the Sunbeam Programmable Breadmaker for $42.22 at Wal-Mart.

You can make dough for two loaves in a Kitchen Aid Mixer and six loaves in a Bosch Mixer.

Dough Enhancer really makes a difference in your bread. I use Blue Chip Baker Dough Enhancer that I bought online for $6.99. You can purchase it at www.cooksquarters.com/consumables.htm

Use the recipe on the back of your dough enhancer. My recipe is:
1 1/3 cups warm tap water
2 tsp dough enhancer
3 Tbsp oats
2 Tbsp dry milk
1 tsp salt
3 Tbsp oil
2 Tbsp honey
3 Tbsp gluten
3 cups whole wheat flour
2tsp yeast

Always start with water in a bread maker. Flour should be second last. Yeast is always last. This is important in a breadmaker.

Add 3 Tbsp of rolled or steel cut oats for added nutrition if you like. You can not taste it and is a way to use up some of that food storage.

Measure your honey after the oil to prevent sticking to your measuring spoon.

Mix the gluten with a cup of flour before adding it to your breadmaker. Gluten is what will keep your wheat bread from becoming crumbly. It also will make lumps of chewy spots if you do not mix it with some four. You can purchase gluten online at www.cooksquarters.com/consumables.htm for $8.99.

Roll your dough out flat on a plastic cutting board to prevent sticking. I got mine at Sam’s Club for $10. Then roll dough into a loaf and place it in a loaf pan.

Let dough rise for 30 minutes covered with a towel.

Bake for 28 minutes at 350°.

If your crust is too hard lower the temperature of the oven.

Bread bags can be bought online for easier storage at http://www.cooksquarters.com/ $7.50 for 100.

Warning: If you leave warm bread unattended, this could happen to you.

Mint Truffles

1 bag mint oreos

8 oz softened cream cheese

1 package of Andes Mint Chips (found next to the chocolate chips, they are on the top shelf at the Beach Street Super Walmart)

1 1/2 t crisco

Grind the oreos in a food processor until they are powder.

Switch the blade to the mixer and add cream cheese. Mix until blended.

Refrigerate over night until very firm.

Roll into balls. Refrigerate over night until firm.

Put Andes mint chips in a microwave safe bowl with 1 1/2 t crisco. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.

Dip truffle balls, one at a time, into chocolate and use a spoon to fish them out. Place them on wax paper. Cool in the refrigerator until the chocolate is solid.

Serve cold or at room temperature.

Cream Cheese and Brown Sugar Filled Cinnamon Rolls

Rolls:
5-6 Cups of Flour
1 package of white cake mix
4 1/2 t yeast
2 C warm milk
2 eggs slightly beaten
1/2 t salt

Topping:
8oz cream cheese softened
2 C brown sugar
cinnamon (as much as you like)

Frosting:
1/3 c butter softened
3 T milk
1/4 t vanilla
1 1/2 C powdered sugar

Preheat oven to 350. Sthir together 4 C flour, cake mix, and next 4 ingredients in your mixing bowl. Gradually add enough remaining flour to form a soft dough.

Use the dough hook of your kitchen aid to knead for about six minutes. If you don't have a kitchen aid, knead by hand until smooth.

Roll to a 36 X 16 inch rectangle. Spread with cream cheese. Sprinkle with brown sugar. Add cinnamon.



















Roll rectangle and cut into 1/2 inch slices. Place on a jelly roll pan. I needed two.



















Cover and let rise for about 15 minutes.



















Bake uncloverd for 12 minutes or until lightly browned. Remove pan from oven and spread warm rolls with frosting.

Heat rolls in the microwave for 10 seconds if they have cooled before you want to eat them.

Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

We have a bumper crop of basil in our back yard so this was cheap to make. It would be expensive if you had to buy the basil. I know some of you are also growing basil so I thought I would share this recipe. It was very yummy on pasta and crackers.