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Post by Honeylioness on Jan 8, 2014 12:16:19 GMT -5
Homemade Gumdrops
2-1/2 C. sugar (divided)
1-1/3 C. apple sauce
2- 3 ounce packages of Jello (any flavor)
2 envelopes unflavored gelatin
1 tsp lemon juice
Reserve 1/2 C. of sugar. Mix all other ingredients together in a sauce pan. Let stand for 1 minute, then bring to a boil over medium heat stirring constantly. Boil for 1 minute. Immediately pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Refrigerate for 3 hours until firm. Loosen from pan, cut into small pieces, place on wax paper and dry at room temperature for 8 hours until just sticky. Roll in remaining sugar.
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Post by Honeylioness on Jan 29, 2014 10:39:50 GMT -5
Caramel Corn (a.k.a. CRACK!)
From: Lee Snyder
3/4 cup margarine or butter
1 1/2 cup brown sugar
1/2 cup Karo light corn syrup
3/4 tsp vanilla
1/2 tsp baking soda
1 1/2 bags Chester's Puffed Corn (Butter)
* Combine margarine/butter, brown sugar and corn syrup in heavy saucepan.
* Bring to a boil over medium heat and boil 3-4 minutes, stirring constantly.
* Remove from heat.
* Quickly stir in vanilla and baking soda.
* Pour half Puffcorn (3/4 bag) into large bowl. Pour half butter/sugar mixture over it and quickly mix.
* Pour into 9 x 13 inch pan.
* Repeat with remaining Puffcorn and butter/sugar mixture and pour into second pan.
* Bake in 250 degree oven for one hour, stirring every 15 minutes. * Remove from oven. Cool and break apart.
* Store in airtight container.
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Post by Honeylioness on Jan 29, 2014 10:45:00 GMT -5
 Lemony Lemon BrowniesIngredients:1/2 cup unsalted butter, softened 3/4 cup flour 2 eggs, large 2 tbsps lemon zest 2 tbsps lemon juice 3/4 cup granulated sugar 1/4 teaspoon sea salt For the tart lemon glaze: 4 tbsps lemon juice 8 tsps lemon zest 1 rounded cup powdered sugar Directions:1. Preheat the oven to 350 degrees. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set. 11. Spread 1/2 the glaze over the bars, and let it set (not harden like most). 12. Cut into bars and serve. |
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Post by Honeylioness on Oct 8, 2014 21:30:24 GMT -5
Pumpkin Bars with Browned Butter Frosting Recipe Prep: 30 min. Bake: 20 min. + cooling Ingredients1-1/2 cups sugar 1 cup canned pumpkin 1/2 cup orange juice 1/2 cup canola oil 2 eggs 2 teaspoons grated orange peel 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/4 teaspoon salt FROSTING:2/3 cup butter, cubed 4 cups confectioners' sugar 1 teaspoon vanilla extract 4 to 6 tablespoons 2% milk Directions1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first six ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture. 2. Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 3. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set. Yield: 2 dozen.
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Post by Honeylioness on Nov 21, 2015 23:07:37 GMT -5
Never Fail Pie Crust
Ingredients:
4 ¾ C flour
1 Tbsp Salt
2 C shortening
1 egg
1 Tbsp white vinegar
Ice Water
Directions:
Mix together the egg and vinegar in a measuring cup then add enough ice water to make a total of 1 Cup liquid
In an electric mixer blend together the flour, salt and shortening for a moment before adding the liquid in a steady stream.
When it forms a ball remove from the mixer and wrap the dough in plastic wrap and chill for at least 20 minutes before rolling out.
This recipe makes enough for five single crust pies.
Extra dough can be formed into large patties, wrapped in wax paper then placed in a Ziploc bag and frozen for up to six months.
Remove a day in advance and thaw in the refrigerator.
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Post by Honeylioness on Jul 1, 2016 23:17:53 GMT -5
Berry-Lemon Tartlets Weight Watchers Recipe 1PointsPlus Value Prep time: 10 min Cook time: 15 min Other time: 60 min Serves: 30 Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries if you prefer. ******************************************* Ingredients((Note – I made half the batch with lemon and half with fresh limes) * 2/3 cup(s) sugar * 1 Tbsp lemon zest * 2 large egg(s), whisked * 1/2 cup(s) fresh lemon juice * 2 Tbsp salted butter * 1 cup(s) fat free whipped topping * 30 item(s) mini phyllo shell(s) * 3/4 cup(s) fresh blueberries Instructions* Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined. * Preheat oven to 350°F. * Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry. Yields 1 tartlet per serving. Notes - You can use any fresh berries for the topping.
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Post by Honeylioness on Jul 1, 2016 23:26:37 GMT -5
 Chocolate-Raspberry Petit FoursPrep Time - 30 min Cook Time - 11 min Serves 48 Difficulty - Moderate POINTS – 3 Ingredients• 2 spray(s) cooking spray • 1 package(s) unprepared white cake mix, (disregard box instructions) • 1 package(s) fat-free sugar-free instant vanilla pudding mix • 1.25 cup(s) water, divided • 3 large egg(s) • 7 tsp vegetable oil, divided • 0.25 cup(s) unsweetened cocoa powder • 0.5 cup(s) seedless raspberry jam, thinned with 1 Tbsp water • 1 cup(s) instant sugar-free fat-free chocolate pudding prepared with skim milk, (or use two 1/2 cup prepared pudding cups) • 0.25 cup(s) semisweet chocolate chips • 2 cup(s) raspberries, (48 raspberries) Instructions1. Preheat oven to 325°F. Coat two 13- X 9-inch baking pans with cooking spray. 2. In a large mixing bowl, combine cake mix, pudding mix powder, 1 cup water, eggs and 2 tablespoons oil until smooth. Spoon 1 1/2 cups batter into one prepared pan; spread into an even layer. 3. Add cocoa powder and remaining 1/4 cup water to bowl; blend until smooth. Spoon batter into second prepared pan; spread into an even layer. Bake until a tester inserted in center of each cake is done, about 10 minutes. 4. Spread vanilla cake with jam; let sit for about 10 minutes to cool and to allow jam to soak in. Let chocolate cake cool in pan for same length of time. Run a knife around edges of cake pans; carefully remove cakes from pan. Spread chocolate pudding evenly over jam; top with chocolate cake. 5. Using a ruler, slice prepared cake evenly into 48 squares (6 rows of 8 pieces). Flip 24 mini cakes over so only half of petit fours have chocolate on top. 6. In a small bowl, microwave chocolate chips and remaining teaspoon oil until smooth, about 1 minute (stop and stir after 30 seconds). Use a teaspoon and rapid zig-zag hand motion to evenly drizzle melted chocolate over tops of cakes; place a raspberry on middle of each cake. Keep chilled until ready to serve. Yields 1 petit four per serving. NotesSave some melted chocolate to form a dot in middle of each petit four; this will help hold raspberries in place. |
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Post by Honeylioness on Aug 10, 2016 21:25:23 GMT -5
 The Best Lemon Bars• Prep - 15 m • Cook - 40 m • Ready In - 55 m Ingredients• 1 cup butter, softened • ½ cup white sugar • 2 cups all-purpose flour • 4 eggs • 1 ½ cups white sugar • ¼ cup all-purpose flour • 2 lemons, juiced (or four limes) – keep and include the pulp Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. 3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. If mixture is too thick, like paste, add teaspoon of additional juice. Pour over the baked crust. 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion. |
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