We had another fun dessert exchange. As always we ate a lot and enjoyed some great (sorry to scare you Tia) conversation. We got a lot of great recipes.
Apple Cake
1/2 cup margarine
2 cup sugar
2 eggs
3 cup shredded apples
2 cup flour
2 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1/2 tsp salt
1/2 cup chopped nuts
Cream margarine, sugar, eggs. Add apples and mix well. Add dry ingredients & mix. Pour into greased 9 by 13 pan. Bake at 350 degrees for 40-45 min. Drizzle each piece with caramel, dollop with whip cream.
submitted by Heather Bailey
Frightfully Easy Ghost Cookies12 oz. vanilla flavored candy coating, cut into pieces. I used almond wafers from the bulk at winco.
1 package Nutter Butter cookies
64 miniature chocolate chips.
Microwave chocolate in 30 second intervals, stir in between each interval until smooth and melted. Line cookie sheets with wax sheets. With a fork dip nutter butters into chocolate. Tap side of bowl to get excess chocolate off. Lay flat, coated side up, on wax paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Submitted by Maja McMinn
Itsy Bitsy Spiderwebs Cupcakes
1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge frosting
2 cup(s) white-chocolate chips
To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you've baked 24 cupcakes.
Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you've created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.
Submitted by Karin Dance
Lemon TartletsTart Shells
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups all purpose flour
Filling
2 eggs
1/3 cup granulated sugar
1 T. butter or margarine melted and cooled
1 large lemon
powdered sugar (optional)
1. Preheat oven to 325 degrees. Spray mini muffin pan with nonstick spray. In mixing bowl beat butter and sugar until light and fluffy. Add egg whited; blend well. Add flour; mix just until well blended. Using small scoop, drop level scoops of dough into muffin cups. Press dough into cups with well floured Mini tart shaper.
2. For filling, lightly whisk eggs in Small batter bowl. Whisk in sugar and butter. Zest lemon using Lemon zestor. Finely chop zest to measure 2 teaspoons. Add zest and 3 T. lemon juice to bowl; mix well. Pour filling evenly into tart shells.
3. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack. Cool 5 minutes. Carefully remove tartlets from muffin pan. Cool completely. Store in tightly covered container in refrigerator. Sprinkle with powdered sugar before serving if desired. Serves 24.
Submitted by Wendy Jaglowski
Pumpkin Bread3 cups canned pumpkin puree
1 1/2 cups vegetable oil or applesauce
4 cups sugar
6 eggs
4 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp groung cinnamon, ground nutmeg, and ground cloves(1 1/2 tsp of each)
*Add 2 cups chocolate chips and some on top of each loaf if you like.
Preheat oven 350. Grease and flour 3 large loaf pans. In a large mixing bowl, mix the pumpkin, oil, sugar, and eggs. In another bowl combine flour, baking powder, baking soda, salt, and spices. Stir in Pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 min to 1 hour.
Submitted by Sherri Horsely
Oatmeal Cranberry White Chocolate Chunk Cookies 2/3 cup margarine, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (6oz.) bag craisins
2/3 cup white chocoate chips
Preheat oven to 375. Mix margarine and sugar until fluffy. Beat eggs into mixture, mixing well. Add oats, flour, baking soda, and salt and mix completely. Stir in craisins and chocolate chips. Drop by teaspoon full onto cookie sheet. Bake for 8-10 minutes. Makes 2 1/2 dozen
Submitted by Janelle McMinn
Peanut Butter MunchiesIngredients:
1 ½ c flour
½ c unsweetened cocoa powder
½ tsp baking soda
½ c butter, softened
½ c granulated sugar
½ c packed brown sugar
¼ c peanut butter
1 egg
T Tbsp milk
1 tsp vanilla
¾ c sifted powdered sugar
½ c peanut butter
2 Tbsp granulated sugar
Directions:
1. Preheat oven to 350 degrees F. IN a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the ½ c granulated sugar, brown sugar, and the ¼ c peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1 ¼ inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining ½ c peanut butter until smooth. Shape mixture into 32 (3/4 inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1 ½ c flour
½ c unsweetened cocoa powder
½ tsp baking soda
½ c butter, softened
½ c granulated sugar
½ c packed brown sugar
¼ c peanut butter
1 egg
T Tbsp milk
1 tsp vanilla
¾ c sifted powdered sugar
½ c peanut butter
2 Tbsp granulated sugar
Directions:
1. Preheat oven to 350 degrees F. IN a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the ½ c granulated sugar, brown sugar, and the ¼ c peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1 ¼ inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining ½ c peanut butter until smooth. Shape mixture into 32 (3/4 inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
