08-31-10
Caramel Coconut Shortbread
Makes 24 Servings
Ingredients:
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 14 ounces soft caramel candies
- 5 tablespoons heavy cream
- 2 cups shredded coconut, toasted
- 1 cup chocolate chips, melted
Directions:
- Preheat the oven to 350°. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
- In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
- In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
- Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.
08-31-10
Chocolate Peanut Butter Fudge Crunch
Makes 16 Servings
Ingredients:
- 6 ounces semisweet chocolate, chopped
- 2 sticks (8 ounces) plus 1 tablespoon unsalted butter
- One 16-ounce jar creamy peanut butter
- 3 cups crispy rice cereal
- 1/4 teaspoon salt
- 3 cups confectioners’ sugar
Directions:
- Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
- In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners’ sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
- In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.
08-10-10
Lemon Coconut Squares
As seen on the following webpage: http://allrecipes.com/Recipe/Lemon-Coconut-Squares/Detail.aspx?ms=1&prop25=42162436&prop26=DailyDish&prop27=2010-08-10&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 48 Servings
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut
Directions:
1. In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
05-27-10
Caramel-Coconut Shortbread
Makes 24 Servings
Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted
Directions:
In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.
05-24-10
Mango Shortbread Bars
As seen on the following webpage: http://allrecipes.com/Recipe/Mango-Shortbread-Bars/Detail.aspx?ms=1&prop25=37611184&prop26=DailyDish&prop27=2010-05-24&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 20 Bars
Ingredients:
1 1/2 cups butter
1/2 cup white sugar
3 cups sifted all-purpose flour
4 cups sliced mango
1/4 cup white sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 pinch ground nutmeg
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9×13 inch baking dish.
In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.
Cooks note: Serve with Vanilla Ice Cream.
NUTRITION INFORMATION: Per serving: 247 calories; 14 g fat; 1 g fiber; 18 g carbohydrate; 2.5 g protein
05-20-10
Chocolate Chip and Double Almond Bars
Makes 24 Bars
Ingredients:
2 cups sugar
1 cup butter, softened
4 eggs
2 cups flour
1 tbsp almond extract
1/2 cup almonds, sliced
1/4 cup chocolate chips
Confectioners’ sugar, for dusting
Directions:
Preheat oven to 325°. Grease 13×9in baking dish.
Beat together eggs and sugar. Beat in softened butter and almond extract. Add flour and mix well.
Pour into baking dish. Top with sliced almonds and sprinkle with chocolate chips.
Bake for 32-35 minutes until toothpick in center comes out clean.
Cool for ~5 minutes in pan. Cut into bars and place bars on wire racks to cool.
When still slightly warm, dust with confectioners sugar.
NUTRITION INFORMATION: Per bar: 194 calories; 10 g fat; 0.5 g fiber; 34.5 g carbohydrates; 2 g protein
05-06-10
Blueberry Cookie Bars
Makes 16 Servings
Ingredients:
2 1/4 cups flour
1 cup blanched sliced almonds
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
3/4 cup blueberry preserves
Directions:
Preheat the oven to 350°. Line a 9-inch square baking pan with a 12-inch-long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. Add the butter and pulse until coarse crumbs form. Beat together the egg and vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.
Bake until the edges are lightly golden, 35 to 40 minutes. Let cool completely. Turn out of the pan, remove the foil and cut into squares.
04-21-10
British Flapjacks
Makes 16 Servings
Ingredients:
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
Directions:
Preheat oven to 350°F. Butter 8×8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat; 1 g fiber; 17 g carbohydrates
03-23-10
Pistachio Baklava with Orange-Cardamom Syrup
Makes 30 Bars
Ingredients:
Directions:
Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 cups, about 8 minutes. Add cardamom. Cool syrup.
Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.
Preheat oven to 350°F. Brush 13×9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet on bottom of dish. Brush lightly with melted butter. Repeat 9 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet over nuts; brush lightly with butter. Repeat 9 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts; brush with butter. Repeat 9 more times with phyllo sheets and melted butter.
Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. DO AHEAD Baklava can be made 2 days ahead. Store airtight at room temperature.
Sift powdered sugar over, if desired.
NUTRITION INFORMATION: Per serving: 222 calories; 12.5 g fat; 2 g fiber; 23 g carbohydrates
03-04-10
Granola Bars
As seen on the following webpage: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?ms=1&prop25=33062195&prop26=HealthyBites&prop27=2010-03-03&prop28=Main&prop29=Recipe&me=1
Makes 24 Bars
Ingredients:
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
NUTRITION INFORMATION: Per serving: 161 calories; 5.5 g fat; 1.5 g fiber; 25 g carbohydrates