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Yee Haw Toffee

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
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Instructions
  1. Preheat oven to 325 degrees
  2. Grease cookie sheet with non-stick cooking spray
  3. Line cookie sheet with saltine crackers, edges touching
  4. In a medium saucepan, combine butter and brown sugar
  5. Cook until mixture reaches 235 degrees on candy thermometer
  6. Pour mixture over crackers and spread evenly
  7. Bake in preheated oven for 15 minutes
  8. Sprinkle chocolate chips over hot toffee
  9. When chips turn glossy, spread chocolate evenly with spatula
  10. Sprinkle with sliced almonds
  11. Freeze 20-25 minutes, remove from freezer, break into pieces and serve
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Fruitcake Cookies

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound package saltine crackers
  • 2 cups sliced almonds
  • 1 14 ounce package milk chocolate chips
  • 1 ½ cups flour
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound package saltine crackers
  • 2 cups sliced almonds
  • 1 14 ounce package milk chocolate chips
  • 1 ½ cups flour
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Instructions
  1. Mix all together and spoon on cookie sheet or mini muffin pan
  2. Bake at 350 degrees for 15 minutes
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Almond Joy Candy

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Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
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Instructions
  1. Heat butter and sweetened condensed milk until butter is melted; stir together
  2. Add coconut
  3. Cool completely
  4. From a small ball around each almond to form candy
  5. Melt chocolate chips and paraffin together until smooth
  6. Dip each candy in melted chocolate and lay on wax paper to cool completely
  7. Store in refrigerator until ready to bag or bowl for gifts
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Baby Ruth Bars

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Servings
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Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
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Instructions
  1. Bring sugar and corn syrup to a boil
  2. Remove from heat; add peanut butter and melted almond bark; blend well
  3. Add cereal, stirring to coat
  4. Pour into a 9x13-inch pan that has been lined with parchment paper
  5. Cool and remove bars from pan
  6. Cut bars into small pieces
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Cranberry Orange Almond Biscotti

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
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Instructions
  1. Preheat oven to 300 degrees
  2. In a large bowl, mix together the oil, sugar and zest until well blended
  3. Mix in the vanilla and almond extracts, then beat in the eggs
  4. Combine flour, salt and baking powder; gradually stir into egg mixture
  5. Mix in craisins and nuts by hand
  6. Divide dough in half
  7. (It is very sticky
  8. I have water to dampen my fingers when forming the logs
  9. ) Form 2 logs on a cookie sheet lined with parchment paper
  10. Bake for 35 minutes in the preheated oven, or until the logs are light brown
  11. Remove from the oven and set aside to cool for 15 minutes
  12. Reduce the heat to 275 degrees
  13. Cut the logs on a diagonal into 1-inch thick slices
  14. Lay on sides on parchment covered cookie sheet
  15. Bake for approximately 10-15 minutes or until dry, then cool
  16. This recipe makes about 20 cookies
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Magic Middles

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
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Instructions
  1. Roll out the crescent rolls and separate
  2. Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle
  3. Dip marshmallows individually in the butter, then roll in the cinnamon and sugar and nutmeg mixture, coating evenly
  4. Place one butter and cinnamon sugar nutmeg coated marshmallow in each set of crescent rolls
  5. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well
  6. It is very important that no gaps are present
  7. Use remaining butter to brush the tops of the "middles" and sprinkle with cinnamon sugar to taste
  8. Bake on cookie sheet at 375°F for 10-14 minutes, or until the tops are a deep golden brown
  9. Cool 1 minute in the pan
Recipe Notes

I learned this recipe in Home Ec. But added the nutmeg to the mix myself.
Jacob Tijsma

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Southern Pralines

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
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Instructions
  1. To roast the pecans: pour the pecans on a pan, and place the pan in the oven
  2. Once the pecans are in the oven, turn the oven on to 350° for 10 minutes
  3. Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved
  4. Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer
  5. Remove from heat; add vanilla
  6. Stir until mixture thickens and loses some of its gloss
  7. Drop immediately onto buttered wax paper
  8. After pralines have cooled, wrap them in plastic wrap and store in an airtight container
  9. Makes about 18 pralines
  10. Note: Be sure to use buttered wax paper
  11. The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used
  12. (Optional: Brown sugar can be used in the place of sucanat
  13. )
Recipe Notes

I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!

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Ukrainian Honey Cake

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Course Desserts
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup cinnamon (or to taste)
  • ½ cup finely chopped walnuts
  • 1 cup carob powder
  • 1 cup sour cream
  • 4 eggs
  • 2 teaspoons egg
  • 2 cups chopped dates
  • 1 cup finely chopped walnuts
  • ½ cup nutmeg (or to taste)
  • 1 teaspoon golden raisins
  • ½ teaspoon sour cream
Course Desserts
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup cinnamon (or to taste)
  • ½ cup finely chopped walnuts
  • 1 cup carob powder
  • 1 cup sour cream
  • 4 eggs
  • 2 teaspoons egg
  • 2 cups chopped dates
  • 1 cup finely chopped walnuts
  • ½ cup nutmeg (or to taste)
  • 1 teaspoon golden raisins
  • ½ teaspoon sour cream
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Instructions
  1. Dissolve the baking soda in the sour cream and set aside
  2. Cream the butter and brown sugar; add honey and mix well
  3. Add eggs, one at a time, mixing between additions
  4. Mix in the sour cream with baking soda, add the flour a little at a time, mixing slowly, then add the cinnamon and nutmeg (can be adjusted to taste) with one last mix and then fold in the walnuts and raisins
  5. Grease a 9x12-inch baking pan and dust with flour, pour in the mixture and bake in a 325 degree oven for 50 minutes or so
  6. It will be very dark in color when done, so be cautious not to take it out too soon
  7. It is an unfrosted cake but a light dusting of powdered sugar can be used
  8. Note that the walnuts are so finely chopped that you might not know they are in it so be sure to warn anyone that might have a nut allergy
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Jam Cake

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Servings
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Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
Servings
people
Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
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Instructions
  1. Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins
  2. Cream together the sugar and butter
  3. Add eggs one at a time and mix well after each addition
  4. Combine buttermilk and jam
  5. Add alternately with combined dry ingredients to the creamed mixture
  6. Flour the fruit and nuts and stir them into the batter
  7. Stir in the grated apple
  8. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done
  9. Turn out onto racks to cool before frosting
  10. If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder
  11. Brown Sugar Icing ½ cup unsalted butter 1 cup brown sugar, packed ¼ cup milk 2 cup sifted confectioners' sugar ½ teaspoon vanilla In a deep, large kettle melt the butter over high heat until it just starts to boil
  12. Add the brown sugar
  13. Bring to a boil and lower heat to medium and continue to boil for 2 minutes
  14. Don't boil longer than two minutes and stir constantly while it is boiling
  15. Add the milk and splash of vanilla and return to a boil, stirring constantly
  16. As soon as it begins to boil, remove from heat and cool to lukewarm
  17. Gradually add confectioners' sugar
  18. Stir with a wooden spoon until thick and spreadable
Recipe Notes

My Grandmother made this cake and it was my all time favorite, sometimes she would cook it in a sheet pan and all that good of the icing would sink in the middle making it extra good.

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Salted Caramel Dark Chocolate Cupcakes

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
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Instructions
  1. For the Cupcake: Heat oven to 350 F
  2. Line cupcake pans with cupcake liners
  3. In a large mixer bowl, stir together dry ingredients
  4. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
  5. Stir in boiling water by hand (batter will be thin)
  6. (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
  7. ) Pour into cupcake pan
  8. Because they have a tendency to overflow, fill the cupcake liners 2/3 full
  9. Bake 18-20 min
  10. Cool 10 min; remove from pan to wire racks
  11. For the Frosting: Sift powdered sugar and set aside
  12. In a mixer, beat the butter until soft and fluffy
  13. You'll have to scape the sides of the bowl several times
  14. Add the powdered sugar and mix until smooth
  15. Add the vanilla and heavy cream and beat until smooth
  16. Beat in the marshmallow fluff until smooth
  17. For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
  18. Cook while whisking gently for 5 to 7 minutes, until it gets thicker
  19. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
  20. Assemble Take a Cupcake and pipe icing on top
  21. Drizzle on Caramel sauce and you can put a pretzel on top
  22. Enjoy!!
Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

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