Rhubarb Crisp

Rhubarb Crisp

Ingredients:
1 Cup Light Brown Sugar
1 Cup All-Purpose Flour
3/4 Cup Quick Cooking Rolled Oats
1/2 Cup Melted Butter
1 Tsp. Cinnamon
4 Cups Sliced Rhubarb
1 Cup Sugar
2 Tablespoons Cornstarch
1 Cup Water
1 Tsp. Vanilla

Directions:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup water and vanilla. Cook together until clear, then pour over rhubarb.

Top rhubarb with remaining crumb mixture and bake at 350 for 45 to 55 minutes.

Snickerdoodle Blondes

Snickerdoodle Blondes

1 cup (2 sticks) of unsalted butter at room temperature
1 cup sugar
1 cup loosely packed light brown sugar
3 oz. Mascarpone Cheese
2 eggs
1 tsp. vanilla
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 tsp. cream of tarer
1/4 tsp. nutmeg
1 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

Directions

Preheat oven to 350F.

Butter a 9 x 13 inch pan. Sprinkle with cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cream of tarter.

Cream together butter and sugars. Add the Mascarpone cheese and beat until fully incorporated. Add eggs one at a time, then add the vanilla and mix.

On low speed add your flour mixture until fully incorporated.

Spread mixture evenly into prepared pan. This is a thick batter. Sprinkle with cinnamon sugar on top of batter.

Bake for 20-25 minutes.

Remove from oven when toothpick comes out clean and let cool on wire rack for 5 minutes. Cut into squares and serve.


Adapted from Peabody

Blonde Brownies

It was cold last night, bitterly cold and the wind was whipping and I wanted to use my oven to warm up the house. I saw this recipe and thought hey those sound good, so here they are.

Blonde Brownies

2/3 cup butter, melted
2 eggs
2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
2 cup flour, sifted
1/2 tsp baking soda
1 tsp. vanilla
1 cup chocolate chips

Preheat oven to 350 degrees

Mix all your ingredients together , spread into a greased jelly roll pan bake for 20-25 minutes. Once cool cut into squares and enjoy.

Fudgie Mint Cookies

Fudgie Mint Cookies

1 1/4 cups all-purpose flour
1/2 tsp. baking soda
2/3 cup brown sugar
6 tablespoons butter
1 tablespoons water
1- 6 oz. package (1 cup) semisweet chocolate pieces
1 egg
1/2 to 3/4 pound pastel cream mints

Preheat oven to 350.

Sift together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes or till cool.

Beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 1-2 hours. (If you refrigerate overnight you will need to let the dough sit on the counter for about 30 minutes)

Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Bake for 8 minutes and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes longer or until cookies are done.

Remove and cool until mints are firm.

Makes about 48

Adapted from Shelby Ruttan

Limoncello-Glazed Ricotta Drops

I saw this recipe the other day and I knew I had to try it. These cookies are so light and refreshing they will become a new favorite of your household.

Limoncello-Glazed Ricotta Drops

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon limoncello liqueur
1 teaspoon lemon zest

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined.

Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack.

Glaze

3/4 cup confectioners' sugar
2 tablespoons limoncello liqueur
Grated lemon zest (optional

In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.

Store in the refrigerator.

Adapted from Lynne's recipe.

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/2 tsp salt

Preheat oven to 325

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for 1 hour.

Drop tablespoon of dough into light greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle make a 3/8 to 1/2 in deep indentation in the center of each cookie. (This may not be necessary they may sink on their own).

Cool in pans for 5 minutes, before removing to wire racks to cool completely.

Fudge Filling

1 cup milk chocolate chips
1 cup (6 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

In microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling.

Apple Pie A La Zing

Apple Pie A La Zing

4 cups pealed, sliced apples
2 cups Cranberries
3/4 cup brown sugar
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
3/4 cup walnuts
Pastry for a 9-inch two crust pie

Directions:

Preheat oven to 425 degrees

Combine all the ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry lined pie plate.


Cover with top crust. Seal edges and cut several slits in top crust.

Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Makes 1 9-inch pie.

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Ingredients:

2 cups coarsely crushed pretzels
3/4 cup butter, melted
3/4 cup plus 2 Tablespoons sugar- divided
1 (8 oz) cream cheese- softened
1 (8 oz) cool whip
2 1/2 cups cold water- divided
1 (6 oz) package strawberry jello
2 cups sliced strawberries

Preheat oven to 350°

Directions:

Spread pretzels evenly in the bottom of 9 x 13" baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Note: This recipe can easily be converted to a Gluten Free recipe just by using Gluten Free Pretzels.

Pumpkin Pie Fudge

Pumpkin Pie Fudge

Ingredients:

3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 x 13" pan. Let stand 2 hours or until completely cool; cut fudge into squares.