Blackberry-Apple Pie

Blackberry-Apple Pie Ingredients:

Praline Oatmeal Cookies

Praline Oatmeal Cookies

original recipe: http://www.mccormick.com/Recipes/Desserts/Praline-Oatmeal-Cookies.aspx

Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon McCormick® Cinnamon, Ground
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup firmly packed light brown sugar
• 2 eggs
• 1 cup granulated sugar
• 1 teaspoon McCormick® Pure Vanilla Extract
• 2 cups quick-cooking oats
• 1 package (8 ounces) toffee bits
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, toffee bits and pecans.

2. Drop by rounded tablespoons onto ungreased baking sheets.

3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Peanut Butter Secrets

photo:  www.pillsburybaking.com

Peanut Butter Secrets

original recipe: http://www.pillsburybaking.com/recipes/details/1595

Ingredients:

COOKIE

• Crisco® Original No-Stick Cooking Spray
• 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup Jif® Creamy Peanut Butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 40 to 45 chocolate-covered miniature peanut butter cups

GLAZE

• 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
• OR 1 teaspoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 2 tablespoons Jif® Creamy Peanut Butter

Instructions:

1. HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray.
2. COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
3. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.
4. BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.
5. COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.
6. DIP cookie tops in chocolate. Let stand until chocolate is set.

Ultimate Coconut Cake

photo: http://www.marthastewart.com

Ultimate Coconut Cake

original recipe: http://www.marthastewart.com/260375/ultimate-coconut-cake?czone=food/cake-center/favorite-cake-recipes&center=0&gallery=274212&slide=260375

Ingredients:

• 2 cups sweetened shredded coconut flakes
• 2 Coconut Cake
• Robert Carter's Simple Syrup
• Coconut Filling
• Coconut Cake Frosting

Instructions:

1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Caramel Apple Cookies

photo: http://www.recipe.com

Caramel Apple Cookies

original recipe: http://www.recipe.com/caramel-apple-cookies-1/?sssdmh=dm17.636585&esrc=nwdr121112

Ingredients:

• 1/2  cupbutter, softened
• 1-1/4  cupspacked brown sugar
• 1  tsp.baking soda
• 1  tsp.apple pie spice
• 1/4  tsp.salt
• 1  egg
• 1/2  cupapple juice or milk
• 2-1/4  cupsall-purpose flour
• 1/4  cupwhole wheat flour or all-purpose flour
• 1  large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
• 1/2  cuppacked brown sugar
• 3  Tbsp.butter
• 3  Tbsp.apple juice
• 2-2/3  cupspowdered sugar
• 1/2  cupfinely chopped pecans, toasted

Instructions:

1. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.

2. Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.

3. In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.

Brazilian Sweet Bread

photo: http://www.kingarthurflour.com

Brazilian Sweet Bread

original recipe: http://www.kingarthurflour.com/recipes/brazilian-sweet-bread-recipe

Ingredients:

dough:

• 1/2 cup to 2/3 cup lukewarm water*
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 2 large eggs + 1 large egg yolk, white reserved for topping
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons salt
• 1 tablespoon instant yeast

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

filling:

• 3/4 cup Baker's Cinnamon Filling
• 3 tablespoons water
• 2 medium bananas
• 2/3 cup diced dried pineapple

topping:

• 1 large egg white, reserved from dough, mixed with 1 tablespoon cold water
• 2 tablespoons coarse white sparkling sugar, or Demerara sugar

Instructions:

1) To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.

2) Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Pat and roll the dough into a rectangle about 18" x 14".

5) Make the cinnamon filling: Mix the Baker's Cinnamon Filling and water to make a smooth paste.

6) Looking at the dough horizontally (so it's 18" long), spread half the filling down the center third of the dough

7) Slice each banana into about 12 rounds. Space the slices atop the filling.

8) Fold one of the end pieces into the center to cover the bananas and filling.

9) Spread the remaining filling atop the piece of dough you've just folded into the center, and distribute the dried pineapple evenly atop the filling.

10) Fold the other side of the dough over the filling to cover it. Pull the long side seam underneath, and tuck each end underneath, too. You should have a long, flat log with no filling showing.

11) Use a sharp knife to cut 4 diagonal slashes atop the loaf, cutting through both layers of dough; this will allow steam to escape.

12) Brush with the beaten egg white, and sprinkle with the coarse or Demerara sugar.

13) Cover the loaf gently with lightly greased plastic wrap, and allow it to rest for 1 hour. It won't rise much, if at all. Towards the end of the resting period, preheat the oven to 375°F.

14) Bake the loaf in the middle of the oven for 25 minutes. Tent with foil, and bake for an additional 20 to 25 minutes, till it's golden brown and a sharp knife poked into the center doesn't reveal any raw dough.

15) Remove from the oven, and transfer to a rack to cool.

Yield: 1 large loaf, about 16 servings.

Brazilian Sweet Bread

Brazilian Sweet Bread Ingredients: dough 1/2 cup to 2/3 cup lukewarm water* 6 tablespoons vegetable oil 1/4 cup honey 2 large eggs + 1 large egg yolk, white reserved for topping 4 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1 tablespoon instant yeast *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. filling 3/4 cup Baker's Cinnamon Filling 3 tablespoons water 2 medium bananas 2/3 cup diced dried pineapple topping 1 large egg white, reserved from dough, mixed with 1 tablespoon cold water 2 tablespoons coarse white sparkling sugar, or Demerara sugar Instructions: