Monday, December 22, 2008

Peanut-Butterscotch-Chocolate Rice Krispie Treats

1 (12-oz) package butterscotch chips
1 cup peanut butter
4 tablespoons butter
1/2 cup powdered sugar
1 (12-oz) package chocolate chips
8 cups Rice Krispies cereal

Melt butterscotch chips and peanut butter in large pan over low heat. Remove from stove and add Rice Krispies. Press half of mixture in greased 9 x 13 pan. Place in refrigerator until chocolate mixture is ready. Melt butter, chocolate chips and powdered sugar over low heat. Press over bottom layer of cereal mixture and press remaining cereal mixture over chocolate. Refrigerate until firm.

Cranberry Bars


3/4 cup (1-1/2 sticks) butter, softened
1-1/4 cups light brown sugar, packed
3 eggs
2 tablespoons minced crystallized ginger
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
3/4 cup diced dried cranberries
4 ounces white chocolate, cut into chunks


4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Preheat oven to 350 degrees F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour and baking powder until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on top. Allow cake to cool.

Combine frosting ingredients in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake. Sprinkle 1/4 cup diced cranberries over the frosting on the cake.

Cherry Almond Cookies

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups flaked coconut
3/4 cup chopped pecans
1 jar (16 oz) maraschino cherries, drained and halved

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Russian Tea Cakes

1 cup soft butter
1/2 cup powdered sugar (plus additional for coating)
1 teaspoon vanilla
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped walnuts

Blend well butter, sugar and vanilla. Sift together and stir in flour and salt; add nuts. Chill mixture for 1-1/2 hours. Roll into 1" balls and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes, until set but not brown. While hot, roll in powdered sugar. Cool and then roll again.


These brownies have a light, cakey texture - not a fudgy one.

1/4 cup cocoa powder
1 cup water
1/2 cup oil
1 stick butter
2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon soda

1 stick butter, softened
1/4 cup cocoa powder
1/3 cup buttermilk
1 box powdered sugar
1 teaspoon vanilla
Dash salt

Bring to boil cocoa powder, water, oil and butter. Pour over flour, sugar and salt. Add buttermilk, eggs, soda and vanilla. Pour into greased jelly roll pan (or 9 x 13" pan). Bake at 400 degrees for 20 minutes or until done. Combine frosting ingredients and frost brownies while hot.

Brie Cherry Pastry Cups

1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts
2 tablespoons minced chives

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Asiago Dip

1 cup mayonnaise
2 sliced green onions
1 cup grated asiago cheese (divided)
8 oz. sour cream
dash of Mrs. Dash original seasoning

Mix all except 1/4 cup of asiago cheese and put into oven-ready dish. Top with remaining asiago. Bake at 350 degrees for 30 minutes. Serve hot with bread or crackers.