Tag Archives: sugar

Mock Apple Pie

I am sure many of you may remember years ago the recipe on the side of the Ritz Cracker box. It was for Mock Apple Pie. No apples needed! I remember making it a few times and still couldn’t figure out how it tasted like apple pie without any apples in it! I believe it has something to do with the crackers but I do not know how it’s done! I just came across the recipe and thought I’d share it with everyone. It’s very easy and again, no apples needed!

INGREDIENTS:

Pastry for two crust 9-inch pie

36 RITZ crackers

2 cups water

2 cups sugar

2 teaspoons cream of tartar

2 tablespoons lemon juice

Grated rind of one lemon

Butter or margarine

Cinnamon


DIRECTIONS:

1. Roll out bottom crust of pastry and fit into a 9″ pie plate.

2. Break the RITZ crackers coarsely into the pastry-lined plate.

3. In a large saucepan combine the water, sugar and cream of tartar. Boil gently for 15 minutes. Stirring occasionally. Add lemon juice and rind. Cool.

4. Pour syrup over crackers and dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape.

5. Bake in 425º oven for 30-35 minutes, until crust is crisp and golden. Serve warm. Top with whipped cream if you want! (I know in my house we will!)

Makes 6-8 slices

Paradise Cookies

I believe there is room for a cookie or two in everyone’s day. I can rationalize that they are smaller than a piece of cake so therefore  it’s better! I don’t know anyone who doesn’t have a favorite cookie. Whether it’s chocolate chip, oatmeal, thin mints, peanut butter or whatever you like, it’s always fun to find a new treat. I found the basics for this recipe and tweaked it to make it a little different. These cookies have a Hawaiian taste with the pineapple, coconut and macadamia nuts. (Leave out the nuts if you are allergic to nuts)

Photo for illustrative purposes only

INGREDIENTS:

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

8 ounce can crushed pineapple, drained well

1 cup macadamia nuts, chopped

4 tablespoons unsalted butter, at room temperature

1/3 cup sugar

1 large egg

½ teaspoon pure vanilla extract

1½ cups sweetened shredded coconut


DIRECTIONS:

1. Preheat oven to 375º. Line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. Using an electric mixer, beat the butter and sugar at medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla.

4. Beat in the flour mixture at low-speed. Stir in the coconut, pineapple and nuts.

5. Place rounded teaspoons of dough about an inch apart on the prepared cookie sheet. Bake until the edges are golden, 10-12 minutes. Let cook on a rack.

Makes about 3 dozen cookies

Easy as Pie

I came across this recipe in a holiday book. (Christmas is just 168 days away you know!) It claims to be the easiest pie in the world to bake. While reading it over I would have to agree. I think even the “baking challenged” as I tend to be sometimes can bake this pie. I don’t have a picture but it is a custard pie and has coconut in it. So sort of like a coconut custard pie. One of my favorites. So practice for the holidays and get baking everyone! I think I will make it myself next time I have an ‘event’ that needs a dessert! By the way it is NOT a low-calorie dessert. But that’s ok now and then! Moderation! Heck I may even make it this weekend to see if it actually works! Then I will have an actual picture to show. If anyone makes it before I do, please send me a picture and I’ll include it! I will put in a “temporary” photo until then.

Photo is for illustrative purposes only

INGREDIENTS:

2 cups milk

4 eggs

½ cup all-purpose flour

1 cup flaked coconut

1 cup sugar

1 stick butter

½ teaspoon salt

1 teaspoon vanilla extract


DIRECTIONS:

Place all ingredients into a blender. (Yes a blender!) Turn the blender on medium speed and count to ten. (Not 9, not 11, but 10!)

Pour into a 9″ deep dish pie pan.

During the baking process the flour drops to form the crust and the remaining ingredients form the filling. (I admit I am a bit skeptical on this!)

Bake at 350º for 45 minutes.

Pignoli Cookies (Biscotti di Pinoli)

Of all the Italian cookies this is by far one of my favorites. It is my Dad’s favorite too. Anybody who’s bought these at the Italian bakery knows how expensive they can be!  But the best thing is that you can make them yourself for a fraction of the cost and it’s easy! The most expensive ingredient is of course, pignoli nuts. But keep an eye open when you’re in the grocery store, Walmart, warehouse club of choice, even the dollar stores! You can usually find a package of pignoli nuts for a reasonable price. I always buy as much as I can when I find them on sale too, because you can store them in the freezer or refrigerator to keep them fresh. Plus they’re always good in salads or with other dishes as well! These cookies are so moist and yummy you can’t eat just one!

INGREDIENTS:

½ cup sugar

½ cup confectioners’ sugar

¼ cup all-purpose flour

1/8 cup teaspoon salt

1 8-ounce can/tube almond paste

2 egg whites, slightly beaten

2 cups pignoli nuts (Pine nuts)

Confectioners’ sugar


DIRECTIONS:

1. Preheat oven to 300ºF. Lightly grease 2 large cookie sheets. Sift sugars with flour and salt, set aside.

2. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well-blended and fairly smooth. Stir in flour mixture until well blended.

3. Take a spoonful of the dough and dip it into a bowl of pine nuts. Slide the dough onto the prepared cookie sheet 2 inches apart.

4. Bake 20-25 minutes or until golden. Remove cookies to rack to cool. Sprinkle with confectioners’ sugar.

Makes about 30 tasty and delicious cookies. Can be stored in an airtight container or in the freezer up to a month. (Like there would be any left over!!)

Rose’s Molten Lava Cookies

I got this recipe from my bff Rose. I actually have not made them yet but I do plan on it! She had many requests for them and if you love or even like chocolate they will be amazing. I have known Rose since 1981 when we were both at SUNY Oneonta. She rocks! So try these cookies out and remember they come from an amazing person! If you ever go to Pindar out east on the north fork of Long Island stop in and say hi! Buy some wine! Anyway…Bake some cookies!

Rose's Molten Lava Cookies

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

¾ cup cocoa powder

2 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped

Powdered sugar for garnish (optional)


DIRECTIONS:

1. Preheat oven to 350ºF.

2. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

3. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

4. Shape dough into 1″ balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

5. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9-11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired.

6. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

7. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.

**Tips From Rose: She used Ghiradelli 60% cocoa chips. At first she used 2 chips but suggested adding 3-4 if you really love chocolate!

Another tip is to roll the cookies in powdered sugar before baking; this creates a crust of sugar!

Cheryl’s Cheesecake

From the first time I tried this recipe I was in love. This is such a delicious New York style version. My friend Cheryl is like another sister or cousin and I am so happy she shared this recipe with me so many years ago! (At my first bridal shower I believe!) It is a simple plain, cheesy, creamy cake. I love to top it with my favorite fruit such as fresh strawberries! It is not a low-calorie dessert so if you were looking for one stop reading now! You will also need a good spring-form pan for this, a must for anyone making a cheesecake.

INGREDIENTS:

4- 8 ounce tubs of whipped cream cheese

¼ pound of unsalted butter

16 ounces sour cream (1 pint)

2 tablespoons cornstarch

1 teaspoon vanilla

1 teaspoon lemon juice

1½ cups sugar

5 eggs

DIRECTIONS:

1. Allow cream cheese, sour cream and butter to come to room temperature. In a large bowl, blend together all ingredients except sugar.

2. Beat eggs into mixture one at a time, mixing well after each addition.

3. Pour mixture into a greased 10″ spring-form pan. Place spring-form pan into a large roasting pan that has been half filled with hot water.

4. Bake in a 375ºF oven for one hour. Cool in oven for 30-45 minutes. Remove from oven and continue to cool.

5. When cool remove from spring-form pan carefully. Serve plain or top with your favorite fruit topping!

Strufoli (Honey Balls)

This is a recipe that my grandmother (Nana) used to make for us years ago, usually around Easter. Though they are good at any time of the year for any occasion. The first time I made these it took me forever to roll each little ball. Then I talked to my Italian Aunt Rosie about making them and she laughed when I told her I rolled each little ball individually. She said that took way too long! She told me to roll the dough into long strips like giant pretzel rods and just cut them! Simple! These little honey balls are really good and bring back so many childhood memories. They stay fresh for a very long time and you can even freeze them for another time! (Without the honey of course!) They really are simple to make and always a hit.

Strufoli (Honey Balls)

INGREDIENTS:

4 eggs

¼ cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 tablespoon butter

2½ cups flour

½ cup honey

vegetable oil

colored nonpareil (confetti)

DIRECTIONS:

1. In a large bowl, mix together eggs, vanilla, cinnamon, sugar,  and butter. Add flour, 1 cup at a time. The last ½ cup of flour can be added if necessary to make a smooth dough. Let dough stay in bowl, covered with a dish, for ½ hour.

2. Roll out portions of dough. Cut dough into strips, rounded like pretzels, then cut into ½-inch pieces.

3. Heat about 2½ inches of oil in the bottom of a pan or deep fryer. Fry the pieces of dough, a handful at a time. If you can do this in a frying basket, it will be easier to take them out. Place pieces on paper towels to drain.

4. Heat honey until just under the boiling point. Place strufoli in a bowl and drizzle honey over them, gently tossing. Arrange on a large platter and sprinkle with the nonpareil (confetti). You can shape into a mound on a large flat dish or into a wreath.


Makes about 150 little strufoli

Tube Pound Cake

I had previously posted my first baking recipe for Girl Scouts, this is my sister Michele’s first recipe. For Girl Scouts as well. (Sorry Billy, it’s for Girl Scouts!) It’s another pound cake but made in a tube pan. It’s also a really easy recipe and is delicious. This cake is extremely moist and buttery, and it is better if allowed to stand for at least 4 hours before being served.


INGREDIENTS:

2 cups self-rising cake flour

4 eggs

1½ cups sugar

1 cup butter (½ pound)

½ cup milk

1 teaspoon vanilla extract

Tube Pound Cake

DIRECTIONS:

1. DO NOT PRE-HEAT OVEN!!!!

2. Place all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for 20 minutes.

3. Pour batter into a greased and floured 9 or 10 inch tube pan.

4. Place pan into cold oven and turn heat to 350ºF.  Bake for 1 hour or until cake tests done.

5. Cool on cake rack for 10 minutes then turn out of pan carefully and place topside down on rack until completely cooled. (At least an hour) Sprinkle with confectioner’s sugar if desired.

**Coming Next Thursday: Cheryl’s Famous Cheesecake!

(Amish) Friendship Bread

As promised here is the recipe for the actual Friendship Bread or Amish Friendship Bread as it’s called sometimes. Amish Friendship Bread has been around a long time, and some people claim that the recipe did indeed come from the Amish. However, there is no real connection to the Amish people. No matter where the original recipe came from, the fun is in the sharing. You create a bread mixture and after it is ready to bake you share some of the dough with your friends or family. You give your friends parts of the dough, and you keep some of it so that you can continue to make it. You can keep the chain going on your own, and your friends can start chains of it as well. No matter what, the Amish Friendship Bread is something that you can all share.

If you get a starter from a friend, you can easily follow the instructions that come with it. There are also so many things you can do with the mixture once you are ready to bake it! I will give some examples of what you can add to your bread at the end. It’s up to you, be creative! Have fun!!

Friendship Bread

INGREDIENTS:

1 cup starter mix

2/3 cup vegetable oil

3 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chocolate chips

1 cup chopped walnuts


DIRECTIONS:

1. In a large bowl combine starter, oil, eggs and vanilla. Stir well.

2. In a separate bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.

3. Stir dry ingredients into wet mixture until just combined. Stir in chocolate chips and nuts.

4. Spoon mixture into 2 well greased loaf pans and bake in a 350º oven for 45-55 minutes or until toothpick comes out clean.

VARIATIONS:

– use chopped pecans & dried apricots in place of the walnuts and chocolate chips

– substitute 1 teaspoon rum extract for the vanilla and add 1 cup of flaked coconut and 1 cup well-drained crushed pineapple

– substitute raisins for the chips

– omit the chips and add 1 cup applesauce and 1 cup raisins

– omit the chips and nuts, substitute 1 teaspoon nutmeg for the cinnamon and add 2 cups fresh blueberries

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