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Sweets

Appetizer/ Sweets

Phyllo-wrapped brie with jam

Phyllo-wrapped brie with jam

Print Recipe
By Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients

  • 6 sheets phyllo dough 14×18-inch size
  • 1 stick (8 tablespoons) butter, melted
  • 1 lb. round brie
  • 4–6 tablespoons peach, strawberry, or raspberry jam
  • crackers

Instructions

1

Preheat oven to 425 degrees F. Lay out a clean, dry dishtowel to cover the phyllo that you are not working with.

2

Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter and wrap it around the brie.

3

Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.

4

Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the jam across the top of the cheese wheel. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.

5

Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.

Notes

Source: https://www.afamilyfeast.com/baked-brie/

Dessert/ Sweets

Red Velvet Cupcakes

Red Velvet Cupcakes

Print Recipe
By Prep Time: 65 minutes Cooking Time: 20 minutes

Ingredients

  • 2 large eggs; room temp, separated
  • 1 2/3 c cake flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter; softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 2 T liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk room temperature
  • 8 oz (224g) full-fat cream cheese; softened to room temp
  • 2 cups (240g) confectioners’ sugar
  • 1 1/2 tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 c butter

Instructions

1

Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.

2

Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

3

Sift the flour together with baking soda, cocoa powder, and salt.

4

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.

5

Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)

6

Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.

7

Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

8

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.

Notes

Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Dessert/ Sweets

Old-Fashioned Peanut Butter Pie

Old-Fashioned Peanut Butter Pie

Print Recipe

Ingredients

  • 1 deep dish pie shell 9-inch
  • 1 cup confectioner's sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • dash salt
  • 1 tsp vanilla extract
  • 3 eggs separated
  • 4 tablespoons cornstarch
  • 1/4 cup sugar for meringue

Instructions

1

Bake the empty pie shell according to directions.

2

In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.

3

In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.

4

Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.

5

Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.

Notes

Source: https://www.southernplate.com/peanut-butter-pie-recipe/

Bars/ Sweets

Chocolate Revel Bars (AKA High Cholesterol Bars)

Chocolate Revel Bars (High Cholesterol Bars)

Print Recipe
Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 1 cup shortening
  • 2 eggs
  • 2 1/2 cups sifted flour
  • 1 tsp salt
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 1 tsp soda
  • 3 cups quick-cooking oatmeal
  • --- Chocolate Filling ---
  • 2 cups chocolate chips
  • 2 T butter
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 15 oz sweetened condensed milk
  • 1 cup chopped walnuts

Instructions

1

Cream shortening and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.

2

For the filling: Add chocolate chips, milk, butter, and salt in the top of a double boiler and melt. Add nuts and vanilla when smooth.

3

Spread two-thirds of the oatmeal mixture in the bottom of a jelly roll pan. Cover with chocolate mixture. Dot with the remaining oatmeal.

4

Bake in a moderate oven (350 degrees F) for 25-30 minutes.

Notes

To substitute old fashioned oats for the quick-cooking oatmeal, pulse the oats in a food processor a few times.

Cookies/ Snacks/ Sweets

Grandpa Krahn’s Favorite Oatmeal Cookies

Grandpa Krahn's Favorite Oatmeal Cookies

Print Recipe
Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients

  • 2 eggs; well beaten
  • 1/2 c Shortening
  • 1 c sugar
  • 1/4 tsps Salt
  • 1 tsps baking soda
  • 2 c oatmeal
  • 2 c flour
  • 14 tablespoon milk
  • 1 c raisins

Instructions

1

Mix eggs, butter, and sugar.

2

Add dry ingredients and milk alternately.

3

Bake at 375 degrees for 12-15 minutes.

Cookies/ Sweets

Melted Butter Chocolate Chip Cookies

Melted Butter Chocolate Chip Cookies

Print Recipe
Prep Time: 20 minutes Cooking Time: 10 minutes

Ingredients

  • 2 1/2 c flour
  • 1 tsp baking soda
  • 3/4 c butter melted
  • 1 1/2 c brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 c chocolate chips

Instructions

1

Combine flour and baking soda. Set aside. Combine melted butter with brown sugar. Mix well. Add egg and vanilla and mix until well blended. Add flour mixture and stir just until combined. Stir in chocolate chips.

2

Drop by tablespoons two and a half inches apart. Bake at 350 degrees for 9 to 11 minutes.

Bread/ Sides/ Snacks/ Sweets

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Print Recipe
By Prep Time: 1 hour, plus 1 1/2 to 2 hours rise time Cooking Time: 50 minutes

Ingredients

  • 1 c milk
  • 3 T unsalted butter
  • 1/2 c sugar
  • 3 T brown sugar
  • 2 tsp ground cinnamon
  • 3 c flour
  • 1 1/2 tsp yeast
  • 1 tsp salt
  • 2 egg yolks

Instructions

1

Heat milk and 3 T butter until butter is melted. Let it cool about 20 minutes.

2

Whisk together sugar, brown sugar, and cinnamon. Put 3 T of this mixture into a large mixing bowl; set the remaining mixture aside.

3

Whisk flour, yeast, and salt into the 3 T cinnamon sugar mixture.

4

Add egg yolks to the cooled milk, and then mix the liquid into the dry ingredients. Knead about 8 minutes and form the dough into a smooth ball. Let rise in a greased bowl, covered with plastic wrap, for 60 to 90 minutes (until doubled).

5

Grease a loaf pan. Pat the dough into an 18-by-7-inch rectangle. Brush dough with water and sprinkle with 1/2 c of the reserved cinnamon sugar, leaving a 2-inch border along one short end. Roll up into a log, ending with the border end and pinching the seam and ends closed. Place loaf seam-side-down in the greased pan.

6

Cover loaf pan loosely with greased plastic and let the loaf rise at room temperature for 30 to 45 minutes, until the dough is level with the top edge of the pan.

7

Heat the oven to 350 degrees.

8

Melt 1 T butter and brush on top of the loaf. Sprinkle with the remaining cinnamon sugar.

9

Bake for 45 to 55 minutes.

10

Allow bread to cool in the pan for 15 minutes, then remove and cool completely, about 2 hours.

Cookies/ Sweets

Snickerdoodles

Snickerdoodles

Print Recipe
Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • 1 cup butter
  • 1 cup shortening
  • 3 cups sugar
  • 4 eggs
  • 5 1/2 cups flour
  • 4 tsp cream of tartar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 Tablespoons sugar
  • 4 tsp cinnamon

Instructions

1

Heat oven to 400 degrees. Mix butter, shortening, sugar, and eggs thoroughly.

2

Sift flour before measuring. Blend flour, cream of tartar, baking soda, and salt together, and then stir them into the butter mixture.

3

Mix together sugar and cinnamon. Shape dough into one-inch balls and roll each ball in the cinnamon mixture. Place cookies two inches apart on ungreased baking sheets.

4

Bake for eight to ten minutes.

Notes

These cookies puff up at first and flatten out when they cool.

Sweets

Terrific Truffles

Terrific Truffles

Print Recipe
Prep Time: 20 minutes + 1 hour to chill

Ingredients

  • 8 oz cream cheese, softened
  • 3 c powdered sugar
  • 12 oz semisweet chocolate
  • 1 1/2 tsp vanilla
  • 3/4 c crushed peppermint candy, flaked coconut, or ground nuts

Instructions

1

Beat cream cheese; add powdered sugar gradually.

2

Melt chocolate and stir until smooth.

3

Add chocolate and vanilla to cream cheese. Refrigerate one hour.

4

Shape into 1-inch balls. Roll in peppermint, coconut, or nuts.

Dessert/ Sweets

Apple Crisp

Apple Crisp

Print Recipe
Prep Time: 25 minutes Cooking Time: 25 minutes

Ingredients

  • 2 c chopped apples
  • 1 tsp flour
  • 1 tsp cinnamon
  • 1/8 tsp baking powder
  • 1/2 c oats
  • 1/4 c butter
  • 1/2 c flour
  • 1/2 c sugar
  • 1/8 tsp baking powder

Instructions

1

Mix together apples, flour, cinnamon, and baking powder. Put into baking dish.

2

Crumble together oats, butter, flour, brown sugar, and baking powder. Sprinkle on top of apples.

3

Bake at 375 degrees for 25 minutes.