Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Perfect Apple Pie (Mom’s Recipe)

My mom baked this apple pie many times using the apples she grew in her backyard.

Maple-Apple Pie

 

Ingredients

6-8 Tart Apples, pared, cored, and thinly sliced (6 cups)

1 Cup Sugar

2 Tbsp Flour

1 tsp Ground Cinnamon

Dash Ground Nutmeg

Pastry for 2 crust 9-inch pie

2 Tbsp Butter

Directions

If apples lack tartness, sprinkle with about 1 tablespoon of lemon juice.  Combine sugar, flour, spices and dash salt; mix with apples.

Line 9-inch pie plate with pastry.  Fill with apple mixture; dot with butter.  Adjust top crust, cutting slits for escape of steam; seal.  Sprinkle with sugar.

Bake at 400 degrees F for 50 minutes or until done.

Get ready for the most wonderful aroma to drift throughout your home.

Serve with Blue Bell Vanilla Ice Cream and Redi Whip.

 

Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

For the filling:

In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

Chocolate Crossiants

Chocolate Crossaint 

 

INGREDIENTS

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1 1/2 cups Ghirardelli® semi-sweet chocolate chips

1 egg, beaten

2 tbsp. butter

1 cup confectioners’ sugar

2 tbsp. hot water

DIRECTIONS

Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface.  Roll each into a 10-inch square.  Cut each into 4 (5-inch) squares, making 8 in all.

Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg.  Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets.  Brush the pastries with the egg.

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets for 10 minutes.  Remove the pastries from the baking sheets and let cool completely on wire racks.  Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth.  Stir in the confectioners’ sugar.  Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries.

Blätterteig (Easy Puff Pastry)

Easy Flaky Desert Recipe

Ingredients

1 package Soda Crackers/Saltines (unsalted tops)

1 package instant vanilla pudding mix

2 cups milk (to make pudding)

1 large tub Cool Whip

1 can crushed pineapple, drained or 1 pkg frozen berries

Directions

Line bottom of 9 X 13 inch baking dish with soda crackers.

Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.

Gently spread 1/2 carton of Cool Whip over pudding

Cover Cool Whip layer with another layer of soda crackers.

Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.

Cover with crushed, drained pineapple or frozen berries

Cover with Saran Wrap and refrigerate at least 6 hours, preferably overnight.

Kaiserschmarrn

essen

This is a local German-Austrian specialty that is famous in the South.  An authentic Austrian dessert recipe. Kaiserschmarrn, sugared pancakes with raisins. 

Ingredients

1 cup milk

4 eggs

1 1/4 cup all-purpose flour

1 tablespoon sugar

2 tablespoons butter

Confectioner’s sugar

Directions

Beat milk and eggs together until well combined. In a separate bowl combine flour and sugar, then pour milk and eggs over dry ingredients and mix until combined.

Heat skillet over medium-high heat, and add butter. Once butter has melted add batter and cook undisturbed until bottom has begun to brown, about 4 minutes. Using a spatula, scramble the pancake batter, and then allow to settle and brown on the bottom again. Repeat until batter is cooked into many slightly browned sections. Serve sprinkled with icing sugar alongside fruit preserve or compote.

Baklava

Baklava

Baklava

Ingredients

1 package Phyllo Dough

4 cups Chopped Walnuts or Pecans

1 teaspoon Cinnamon

1-1/2 stick Butter, Melted

2 cups Honey

1/2 cup Water

1/2 cup Sugar

3 teaspoons Vanilla Extract

Directions

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, and then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you’re out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes until the baklava is golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan.

Chocolate Breakfast Wreath

chocolate-breakfast-wreath-l

Ingredients

2 (1/4-oz.) envelopes active dry yeast

1/3 cup plus 1/2 cup sugar, divided

1/2 cup warm milk (100°)

4 1/2 cups all-purpose flour, divided

2 teaspoons kosher salt

1 1/2 cups soft butter, divided

3 large eggs, at room temperature

PARCHMENT PAPER

1 (4-oz.) bittersweet chocolate baking bar, finely chopped

 

EASY VANILLA GLAZE

Whisk together 2 cups powdered sugar, 3 TBSP milk, ½ tsp vanilla extract, and a dash of table salt. Whisk in up to 1 tbsp milk, ½ tsp at a time until consistency is reached. makes 1½ cups.

Preparation

  1. Combine milk, yeast, and 1/3 cup sugar in bowl of a stand mixer; let stand 5 minutes or until foamy. Gradually add 1 cup flour, beating at low speed until blended; scrape down sides. Add salt and 1 cup butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated after each addition and scraping sides of bowl as needed. Gradually add remaining 3 1/2 cups flour, beating until blended. Increase speed to medium, and beat until dough forms a ball and begins to pull away from sides. Beat dough 2 more minutes or until smooth and elastic. Turn dough out onto a lightly floured surface, and knead 3 minutes.
  2. Place dough in a large greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto lightly floured parchment paper. Roll dough into a 12- x 18-inch rectangle.
  3. Brush 6 Tbsp. soft butter over dough; sprinkle with chocolate and 1/2 cup sugar. Roll up dough, jelly-roll fashion, starting at 1 long side. Press edge to seal, and place dough, seam side down, on parchment paper.
  4. Transfer parchment paper with dough onto a baking sheet. Shape rolled dough into a ring, pressing ends together to seal. Cut ring at 2-inch intervals, from outer edge up to (but not through) inside edge. Gently pull and twist cut pieces to show filling. Cover dough.
  5. Let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 350°. Uncover dough. Melt remaining 2 Tbsp. butter; brush over dough. Bake 30 to 40 minutes or until golden. Cool on pan 10 minutes. Drizzle Easy Vanilla Glaze over warm bread.