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-   -   ~Welcome To RavenHardt's Sweet Treats~ (http://mymerrychristmas.com/forum/showthread.php?t=1341)

RavenHardt 08-26-2006 11:52 AM

~Welcome To RavenHardt's Sweet Treats~
 
I am sure you will find somthing in here that you will like......

~Honey Twist Coffee Cake~

You'll twist and shout over this yeast raised coffee cake it's covered
and filled with a tempting honey and nut glaze.

Makes 18 servings

3 to 3 cups Gold Medal« all-purpose flour
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120░F to 130░F)
1 egg Honey-Nut Filling (See Below)
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey

Mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons
butter, the salt and yeast in large bowl. Add warm water. Beat with
electric mixer on low speed 1 min, scraping bowl frequently. Beat on
medium speed 3 mins, scraping bowl frequently. Beat in egg. Stir in
enough flour, 1 cup at a time, to make dough easy to handle. Turn dough
onto lightly floured surface. Knead about 5 mins or until smooth and
elastic. Place in greased bowed and turn greased side up. Cover and let
rise in warm place about 1 hr or until double. Dough is ready if
indentation remains when touched.Prepare Honey-Nut Filling. Mix 1/4 cup
butter, the brown sugar and honey in ungreased rectangular pan, 13x9x2
inches; spread evenly in pan. Punch down dough. Flatten with hands or
rolling pin into rectangle, 24x9 inches, on lightly floured
surface.Spread Honey-Nut Filling crosswise over half of the rectangle to
within 1/4 inch of edges of dough; fold crosswise in half.Seal edges;
cut rectangle crosswise into six 2-inch strips.Twist each strip loosely;
place strips crosswise in pan. Let rise about 1 hour or until
double.Heat oven to 375║F. Bake 20 to 25 mins or until coffee cake is
golden brown.
Immediately turn upside down onto heatproof serving plate. Let stand 1
min so honey mixture will drizzle over coffee cake.

Honey-Nut Filling

1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey

Mix all ingredients.

RavenHardt 08-26-2006 11:53 AM

~Mocha Fudge Pie~

1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (20.5-oz.) package low-fat fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 T Kahlua (coffee-flavored liqueur), divided
1 (3.9 oz) package chocolate instant pudding mix or 1 (1.4-oz.) package
sugar-free chocolate instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Preheat oven to 325 F.Combine hot water and 2 teaspoons coffee granules
in a bowl. Add brownie mix, 1 teaspoon vanilla and egg whites; stir
until well- blended. Pour mixture into a 9-inch pie plate coated with
cooking spray. Bake at 325 F for 22 mins (brownie will be fudgy when
tested with a wooden pick). Cool completely on a wire rack.Beat milk, 2
T Kahlua, 1 teaspoon coffee granules, 1 teaspoon vanilla and pudding mix
at medium speed of a mixer 30 secs. Gently fold in 1-1/2 cups whipped
topping. Spoon pudding mixture onto brownie crust; spread evenly.Combine
1 teaspoon coffee granules and 1 T Kahlua in a bowl; gently fold in
1-1/2 cups whipped topping. Spread whipped topping mixture evenly over
pudding mixture. Garnish with chocolate curls, if desired. Serve
immediately or store loosely covered in refrigerator.

Makes 8 servings.

RavenHardt 08-26-2006 11:55 AM

~Chocolate Caramel Tart~

Crust
1 1/4 C flour
4 T sugar
1/8 tsp. salt
2 tsp. grated lemon zest
3/4 C unsalted butter, cold, cut into small pieces
1 large egg yolk
3/4 tsp. vanilla extract
Chocolate Layer
1 C whipping cream
8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped

Caramel Layer
3/4 C sugar
1/3 C water
1/3 C whipping cream
5 T unsalted butter
pinch of salt
3/4 tsp. vanilla extract
1/2 C chopped toasted pecans (optional)

Makes a 9 or 10 inch tart, serves 10-12
To make the crust, mix the flour, sugar, salt and lemon peel in a food
processor. Add the butter, followed by the egg yolk and vanilla. Process the
dough it begins to hold together in clumps. Gather the dough and flatten
into a disk and wrap in plastic wrap. Chill for at least 20 minutes. (You
can also make the dough by hand by cutting th butter then mixing in the
remaining ingredients, but a food processor makes it easy.)
Preheat oven to 400░ F. Roll out dough and fit in a 9 or 10 inch tart pan.
Pierce the surface of the crust all over with a fork to keep it from bubbly
up during baking. Place tart pan with dough in the freezer for 10 minutes,
then bake for 15-20 minutes or until crust is golden brown. Cool on a wire
rack.
To make chocolate filling, place cream in a heavy saucepan and bring to a
boil. Remove from heat and stir in the chocolate. Continue stirring until
chocolate is completely melted and mixture is smooth. Spread 1 1/4 cup of
the chocolate filling inn the bottom of the tart crust. NOTE: If you plan on
topping your tart with chopped nuts, then put all the chocolate mixture in
the baked tart crust. If you're not using nuts, reserve the remaining
chocolate for the top layer decoration. Chill the tart crust filled with
chocolate for about 30 minutes.
To make the caramel, combine the sugar and water in a heavy saucepan and
stir over medium heat until sugar dissolves. Increase the heat and boil the
syrup until it becomes golden brown in color, about 6-8 minutes. Remove the
mixture from the heat and stir in the cream, butter, vanilla and salt. Be
careful, as the mixture will bubble up. Return to the stove and cook for
about 5 minutes, stirring constantly. Chill for about 20 minutes. Spoon the
caramel layer over the chocolate tart. If you're not using nuts, put
remaining chocolate in a pastry bag and pipe decorative squiggles (technical
term) or designs over the surface of the tart. You can also randomly drizzle
on the chocolate. If you're using nuts, sprinkle the nuts over the caramel
layer instead.

RavenHardt 08-26-2006 11:57 AM

~Carrot Cake~

3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 eggs
1 cup crushed pineapple (8-ounce can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
2 cups finely shredded carrots
1/2 cup raisins that have been soaked in water until plump and then drained

Cream cheese frosting (recipe below)
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add flour mixture a half at a time until
blended through. Pour batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for 40 to 50 minutes. Test with a toothpick for doneness. When cool, frost with cream-cheese frosting.

Cream Cheese Frosting
1 (8 ounce) brick cream cheese
1 stick of butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and
powdered sugar a little at a time until all has been blended well. Turn
mixer on high and beat until frosting is light and fluffy. Spread frosting
over the cooled cake and sprinkle with pecans.

RavenHardt 08-26-2006 11:58 AM

~Caramel Brownies~

3/4 cup (1-1/2 sticks) unsalted butter
4 ounce unsweetened chocolate
4 large eggs
2 cups sugar
1-1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans
1 bag (12 ounces) chocolate chunks (2 cups)
1 package (14 ounces) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with
nonstick foil or with regular foil coated with nonstick spray.In large
microwave-safe bowl, melt together butter and chocolate in microwave
oven on high for 2 mins; stir until smooth. Whisk in eggs, sugar, flour
and vanilla. Stir in pecans. Spread half the batter into prepared pan.
Sprinkle with 1 cup chocolate chunks.In medium-size saucepan, melt
together caramels and heavy cream over medium-low heat until smooth,
about 5 mins. Evenly pour over batter in pan. Spread with remaining
batter. Sprinkle with remaining 1 cup chocolate chunks.Bake in 350
degree F oven until top is dry to the touch, about 35 mins. Let cool
completely in pan on wire rack. Lift brownie from pan with foil. Cut
into squares.

Makes 32 brownies.

RavenHardt 08-26-2006 12:00 PM

~Baked Apples~

4 large unpeeled cooking apples (Rome, Golden Delicious)
2 to 4 tablespoons granulated or packed brown sugar
4 teaspoons margarine or butter
1/2 teaspoon ground cinnamon

Pre-heat the oven to 375-degrees. Core the apples to within 1/2-inch
from the bottom. Peel a 1-inch strip of skin around the middle of each
apple, or peel the upper half of each to prevent splitting. Place apples
in an un-greased baking dish. Place 1-teaspoon to 1-tablespoon brown
sugar, 1-teaspoon margarine, and 1/8-teaspoon cinnamon in the center of
each apple. Pour water into baking dish until 1/4-inch deep. Bake for 30
to 40 mins or until tender when pierced with a fork. The time will vary
with the size and variety of apple. Spoon syrup in dish over apples
several time during baking if desired.

Microwave Version: Prepare the apples as directed, but omit the water.
Place each apple in a microwave safe 10-ounce custard cup. Microwave
uncovered on High for 5 to 10 mins, rotating the cups 1/2 turn after 3
mins, until apples are tender when pierced with a fork.

RavenHardt 08-26-2006 12:03 PM

~Creamy Pumpkin Mousse~
10 servings

1 can (16 ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed

In a medium bowl, with an electric beater on medium speed, beat the
pumpkin, pudding mix, milk, and cinnamon until well blended.Fold in the
whipped topping until thoroughly blended, then spoon into a serving
bowl. Cover loosely and chill until ready to serve

RavenHardt 08-26-2006 12:05 PM

~German Chocolate Cream Pie~

This very tall pie delivers subtle
German chocolate flavor rich and deliciously.

Crust
12 pecan shortbread cookies, broken into pieces
4 Nature Valley« pecan crunch crunchy granola bars (2 pouches from
8.9-oz box), crushed (3/4 cup)*
1/3 cup butter, melted Chocolate Filling
2 oz cream cheese (from 8-oz package), softened
1/4 cup powdered sugar
1 tablespoon milk
1/4 cup Hershey«'s semi-sweet chocolate chips, melted, cooled
1 container (8 oz) frozen (thawed) whipped topping Coconut-Pecan Filling
1 container (15 oz) Pillsbury« Creamy Supreme« coconut pecan
frosting
2 oz cream cheese (from 8-oz package), softened
1 tablespoon milk
1 container (8 oz) frozen (thawed) whipped topping Garnishes Reserved
1/2 cup whipped topping
1/2 Hershey«'s milk chocolate bar (1.55-oz size) or 1/2 Hershey«'s
Special Dark« chocolate bar (1.44-oz size), chopped

In food processor or blender, process cookies and granola bars with
on-and-off motions until fine crumbs form; pour into medium bowl. Stir
in melted butter with fork until well mixed. Press mixture in bottom and
up side of ungreased 9- or 8-inch glass or metal pie plate. Place in
freezer just until firm, about 10 mins.Meanwhile, in medium bowl, beat 2
oz cream cheese, the powdered sugar and 1 tablespoon milk with electric
mixer on medium speed until blended. On low speed, beat in melted
chocolate chips. In small bowl, reserve 1/4 cup whipped topping from
8-oz container for garnish. On medium speed, beat remaining topping from
container into chocolate mixture until well blended.Spread 1/3 cup of
the frosting evenly in bottom of crust. Spoon chocolate filling into
crust; carefully spread. Place pie in freezer while making next layer.In
large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining
frosting with electric mixer on medium speed until well blended. Reserve
another 1/4 cup whipped topping from 8-oz container in same small bowl
of topping. Beat remaining topping from container into coconut-pecan
mixture until well blended. Carefully spoon over chocolate filling;
spread evenly. Carefully spread reserved 1/2 cup whipped topping over
top; sprinkle with chopped candy bar. Refrigerate 1 hr 30 mins before
serving. 8 servings

RavenHardt 08-26-2006 12:07 PM

Creamy Rice Pudding with Praline Sauce

You'll need:

2 cups milk
1 cup uncooked MAHATMA Extra Long-Grain White Rice
1/2 tsp. salt
2 3/4 cups Half-and-Half, divided
4 egg yolks, beaten
1/2 sugar
1 1/2 tsp. vanilla extract
20 caramels
1/2 cup chopped, toasted pecans

Stir together milk, rice, salt and 2 cups of Half-and-Half in a large saucepan.
Cover and cook over medium-low heat, stirring often, 35 to 40 minutes or until
rice is tender.
Whisk together egg yolks, 1/2 cup of Half-and-Half and sugar. Gradually stir
about one-fourth of hot rice mixture into yolk mixture; stir yolk mixture into
remaining hot mixture. Cook over medium-low heat, stirring constatnly, until mixture
is thickened and bubbly ( about 7 minutes ) . Remove from heat; stir in vanilla.
Stir together caramels and remaining 1/4 cup of Half-and-Half in a small saucepan over
medium-low heat until smooth. Stir in pecans. Serve over Rice Pudding.

RavenHardt 08-26-2006 12:09 PM

Mocha Pudding Cake

You'll need:

1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
6 Tbsp. unsweetened cocoa, divided
1/2 cup milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup NESTLE TOLL HOUSE Mini Morsels
1 cup strong brewed coffee
Vanilla ice cream

Combine flour, baking powder,salt, 2/3 cup sugar and 4 Tbsp cocoa in a large bowl.
Stir together milk, oil and vanilla; add to dry ingredients, stirring just until blended.
Spread batter evenly into a lightly greased 8-inch square pan.
Combine chocolate morsels, remaining 1/3 cup of sugar and the remaining cocoa,
then sprinkle it over the batter.Bring the coffee to a boil in a saucepan;pour boiling
coffee evenly over the batter. Do NOT stir.
Bake at 350░ for 25 to 30 minutes or until cake springs back when lightly pressed
in center. Serve warm with ice cream


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