Picture to come
Homemade Oreo Cookies (Big Batch)
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Thursday, October 7, 2010
Bavarian Apple Torte
(pictures to come)
Crust:
12 tablespoons (3/4 cup) butter, softened to room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon pure vanilla extract
Filling:
2 packages (8-ounce each) cream cheese, softened to room temperature
1/4 cup granulated white sugar
2 large eggs
3/4 teaspoon pure vanilla extract
Topping:
3 cups peeled, thinly sliced Granny Smith Apples (about 3-4 apples)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees.
In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a 9- or 10-inch springform pan.
In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.
Combine the topping ingredients and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible.
Place the springform pan on a larger baking sheet and bake the torte for 60-70 minutes, until the center is set. I gently pressed on the middle of the torte (on top of the apples) to check for doneness. When there is not a lot of "give" and the center seems mostly firm, it is finished baking. Keep in mind it will continue to set up a bit as it cools. Cool completely, cut into slices and serve.
12 tablespoons (3/4 cup) butter, softened to room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon pure vanilla extract
Filling:
2 packages (8-ounce each) cream cheese, softened to room temperature
1/4 cup granulated white sugar
2 large eggs
3/4 teaspoon pure vanilla extract
Topping:
3 cups peeled, thinly sliced Granny Smith Apples (about 3-4 apples)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees.
In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a 9- or 10-inch springform pan.
In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.
Combine the topping ingredients and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible.
Place the springform pan on a larger baking sheet and bake the torte for 60-70 minutes, until the center is set. I gently pressed on the middle of the torte (on top of the apples) to check for doneness. When there is not a lot of "give" and the center seems mostly firm, it is finished baking. Keep in mind it will continue to set up a bit as it cools. Cool completely, cut into slices and serve.
Sunday, August 1, 2010
Coconut Almond Bread
YUM!!! It is SOOO good. Just ignore the fact that it has Shortening in it and you'll be good!!! YUM YUM YUM.
2 eggs
1 cup sugar
½ cup shortening
1 tsp. coconut extract
½ c. buttermilk
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1½ c. flour
½ c. coconut
½ c. chopped almonds
Topping:
½ c. sugar
¼ c. water
1 Tbsp. butter
1 tsp. almond extract
Beat eggs, sugar, shortening, and extract together. Slowly mix in buttermilk and dry ingredients. Pour into a bread pan coated in cooking spray. Bake for 60 to 70 minutes at 325 degrees until knife comes out clean. While baking boil sugar and water for a few minutes. Remove from heat and add butter and extract. Pour over cooked bread and let set for two hours before removing from pan.
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