Brownies
Brownies
13 oz all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 lb granulated sugar
1 lb, 12 oz chocolate
5 1/2 oz corn syrup
6 eggs
1/2 oz vanilla
9 oz butter
Preheat oven to 325 degrees. Heat butter, corn syrup, and sugar until sugar dissolves. Add chocolate and stir until melted. Transfer to a mixing bowl with paddle and add flour, salt, and baking soda. Mix until well combined. Add eggs a little at a time. Add vanilla and mix until combined. Bake for 35 minutes.
Sweet Potato Casserole
Sweet Potato Casserole
Makes 12 servings
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1. Preheat oven to 325 degrees. Put sweet potatoes in medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash.
2. In large bowl, combine sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to 13×9 baking dish.
3. In medium bowl, mix sugar and flour for topping. Cut in butter until mixture is coarse. Stir in pecans and sprinkle over sweet potato mixture.
4. Bake in preheated oven 30 minutes or until topping is lightly brown.
Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 36 brownies
INGREDIENTS FOR CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans
INGREDIENTS FOR FILLING:
2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans
INGREDIENTS FOR BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream
INGREDIENTS FOR GLAZE:
2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Combine chocolate, shortening, and butter in a small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugars, and vanilla in a large bowl. Mix until blended. Stir into cooled chocolate mixture. Add Kahlua. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes, or until tester inserted in center comes out clean. Be careful not to overbake. Let cool.
Buttercream Frosting: Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlua may be added to make spreading easier. For a less sweet brownie, use half of Buttercream Frosting.
Glaze: Melt chocolates and shortening over low heat, stirring constantly. Cool and spread over Buttercream Frosting.
Caramel Apple French Toast
Caramel Apple French Toast
Yields 6 servings
1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.
Banana Nut Delight Cake
Banana Nut Delight Cake
Recipe courtesy of Paula Deen
Yields 1 8-inch three layer or 1 9-inch two layer cake
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs
For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
2. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.
3. Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Make the frosting:
1. Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.
Traditional Shortbread
Traditional Shortbread
Makes 12 wedges
Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar
Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined. Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center towards the edge of the pan into 12 equal wedges.
Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
Butterscotch Blondies
Butterscotch Blondies
Makes 9 large or 16 small squares
9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Double Chocolate Brownies
Double Chocolate Brownies
Makes 9 large or 16 small squares
6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Truffle Brownies
Truffle Brownies
Makes about 1 dozen
4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish
Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Mocha Fudge Brownies
Mocha Fudge Brownies
Makes 24 brownies
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies (recipe follows)
Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside. Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
Invert brownies onto parchment paper–lined cutting boards, and remove parchment. Re-invert brownies onto parchment paper–lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour. Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.
Ganache
Makes 2 cups
8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
1 teaspoon salt
1/8 teaspoon pure vanilla extract
Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.
My Recipes 