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Recipes

 
Almond Apple Crumb
8 oz. almond paste
1 unbaked 9" pie crust
5 baking apples, peeled, cored and sliced
1/4 cup sugar
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. cold butter, in 1/2" pieces
1/4 cup chopped almonds
  1. Preheat oven to 375. Roll almond paste between 2 sheets of waxed paper to form a 9" circle. Press rolled almond paste into the bottom of the unbaked pie crust.
  2. In a bowl, combine apples, sugar, and 1/2 tsp. cinnamon. Pour into pie shell.
  3. In a bowl, combine remaining cinnamon, flour, oats, brown sugar and almonds. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake for 55 minutes.
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Almond Rocca
1 lb. butter
2 c. granulated sugar
6 Tbsp. water
2 Tbsp. light corn syrup
1 lb. chopped almonds		 Combine the butter, sugar, water and corn syrup in a pan and heat, stirring until the mixture reaches 280 degrees. Add 1 cup of the chopped almonds. Stir and continue heating until the mixture reaches 300 degrees. Pour into a buttered jelly roll pan or 12"x18" pan. Spread melted chocolate on top of the almond rocca and sprinkle half of the remaining chopped almonds on the chocolate. Let cool long enough for the chocolate to set. Remove from the pan and place, chocolate side down, on waxed paper. Spread melted chocolate on the remaining side of the almond rocca and sprinkle with the rest of the chopped almonds. Let set completely and break into pieces.
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Brite White Icing
1/4 tsp salt
3/4 cup water
1-2 Tbsp clear vanilla
3 lbs powdered sugar
1 cup brite white
2 cups High Ratio shortening		 In a large mixing bowl, blend the salt, water, vanilla and powdered sugar. Add the brite white and blend. Add the shortening and blend. Then whip until icing is light and fluffy.

Yield: 9 - 10 Cups

* Will keep for 7 weeks without refrigeration / 6 months refrigerated
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Candy Apples
4 cups granulated sugar
1 cup water
1 cup corn syrup
food color
oil based flavoring
                          

Put the sugar, water and corn syrup in a sauce pan.  Stir to combine the ingredients. Place on medium low heat on the stove.  You may continue stirring only until the sugar is completely dissolved.  Then, don't stir again until it has reached a hard crack stage.  Do not use a higher heat.  Place a candy thermometer in the pan with the sugar mixture.  Continue cooking until the mixture reaches the hard crack stage (303-308 degrees F.)  Once you reach the hard crack stage, take the pan off of your heat source.  Add your food coloring to the desired color.  Add the flavoring to the desired flavor.  Stir to mix completely.  Allow the bubbles to disappear.   Dip apples in the mixture and place on a silicone mat to set.  Do not refrigerate.
 
While your sugar mixture is cooking, clean your apples with water and a paper towel.  Push a candy apple stick into the top of each apple.
 
****If you want pastel colored candy apples, add white food coloring into the sugar mixture before heating the mixture.  Add the actual color when it reaches the hard crack stage.
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Caramel Brownies
3/4 cup semi-sweet chocolate flavored wafers
1/2 stick margarine
7/8 cup sugar
2 eggs
1 cup flour
1/2 tsp. baking powder
1/2 tsp salt
1/2 lb. Heath Toffee Crunch
1/2 cup chopped pecans
1/4 lb. caramel		 Preheat oven to 350. Melt chocolate and margarine together over low heat or hot water, stirring until completely melted and blended. Stir in sugar until completely blended. Mix in eggs, one at a time. Stir in the flour, baking powder and salt which have been mixed together. Blend in the Heath Toffee. Spread half the dough in a 9"x9" buttered pan. bake 15 minutes. Set aside and melt the caramel over low heat. Add the pecans to the caramel and stir together. The baked dough will have firmed up. Now pour the melted caramel-nut mixture over the baked dough leaving a 1/4" strip around the edges without caramel. Spread the rest of the dough oven the caramel. Bake another 25-30 minutes. Let cool completely and cut into bars.
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Caramel Truffle
1/2 cup whipping cream
1/2 pound caramel
2 cups cocoa lite (milk chocolate), unmelted		 Heat whipping cream over medium heat until cream starts to bubble around the edges. add caramel to the whipping cream and stir over medium heat until the caramel is melted. Add the cocoa lite to the caramel mixture and stir until completely melted and combined. Chill the truffle until it is firm enough to shape into balls.
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Chocolate Dough
1lb. Chocolate coating
1/2 cup light corn syrup (Karo syrup)		 Melt chocolate coating and cool

Mix the chocolate coating and corn syrup together well. Place dough into a Ziploc bag, flatten the dough and seal the bag to make the dough airtight.

Let the dough set at room temperature (about 3 hours) till set.

Work small pieces with your hands to make dough more pliable. Color as desired with food color. Be sure to keep the extra dough covered while you are not working with it.
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Chocolate Frosting
1/2 lb Butter
3 lbs Powdered Sugar
3/4 - 1 cup whole milk
1 tsp Vanilla (brown)
1 small can of Cocoa (8 oz) 		Blend butter, vanilla and cocoa in a large mixing bowl. Slowly add the milk and powdered sugar alternating. Beat till well blended.

When using this icing for spreading on the cake, add 1/4 - 1/2 cup more milk for spreadability
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Chocolate Truffles
3 cups sifted powdered sugar
1-8 oz. pkg. cream cheese, softened
12 oz. semi-sweet chocolate wafers, melted
3 Tbsp. flavored liqueur or 24 drops candy oil
powdered sugar
ground nuts
cocoa		 Mix the powdered sugar with the cream cheese with an electric mixer until well blended. Add the melted chocolate and mix well. Add the liqueur or flavoring and mix well. Refrigerate for several hours. Shape mixture into 1-inch balls. Roll in nuts, sugar or cocoa. Store in the refrigerator.
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Classic Wedding Cake Icing
2/3 cup + 3 tablespoons water, divided
1/4 cup Meringue Powder
12 cups sifted confectioners' sugar, (about 3 lbs.) divided
1 1/4 cups solid vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor 		Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Yield: About 7 cups of icing
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Coconut Joys
1/2 cup butter or margarine, melted
2 cups dry fondant or powdered sugar
8 oz. coconut
2 oz. cocoa dark, melted (semi-sweet candy coating) 		Combine butter, fondant and coconut in a bowl and mix well. Shape into balls. Make an indentation into the center of each. Fill each indentation with the melted cocoa dark. Chill.
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Double Lemon Cake
1 pkg. lemon cake mix, pudding included
1 pkg. instant lemon pudding
4 eggs
1 cup water
1/3 cup cooking oil		 In a large bowl, combine all ingredients together and beat for 4 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-50 minutes or until cake tests done. Cool in pan for 10-15 minutes. Turn out onto a wire cooling rack for complete cooling. Sprinkle with confectioners sugar or top with a glaze.
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Filled Fudge Cake
2 Cups Sugar
1-1/2 tsp. Salt
1 Cup Oil
1 Cup Hot Coffee or Water
2 Eggs
1 Cup Buttermilk
3 Cups Flour
1 tsp. Vanilla
2 tsp. Baking Soda
1/2 Cup Chopped Walnuts
2 tsp. Baking Powder

Coconut filling (recipe follows)
3/4 C. Unsweetened Cocoa
Coconut Filling
1/4 Cup Sugar
1 tsp. Vanilla
1 8 oz. pkg. Cream Cheese, softened or at room temperature 1 Egg
1/2 C. Flaked Coconut
6 oz. Semi-Sweet Chocolate Chips		 Generously grease and lightly flour a 10" tube or bundt pan. Combine sugar, oil and eggs into a large bowl beating for one minute at high speed. Add flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk, and vanilla and beat for three minutes at medium speed, scraping the bowl now and then. Stir in nuts. Pour half the batter into the prepared pan. Carefully spoon the filling over batter and top with the remaining batter.

Bake at 350 degrees for 70 to 75 minutes or until the top springs back when lightly touched. Cool completely and drizzle with a glaze made by combining one cup Powdered Sugar, 3 tbsp. Unsweetened cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.

Coconut Filling
Beat together the sugar, vanilla, cream cheese and egg until smooth. Stir in the coconut and chocolate chips.
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French Truffles
3 oz. chocolate coating, melted and cooled
1/2 stick BUTTER (NOT margarine)
7 Tbsp. dry fondant
3 Tbsp. whipping cream		 Work the butter into the melted chocolate. Blend in the fondant and then the whipping cream. Whip with a wire whisk. Chill in the refrigerator. Use as a filling or roll into balls and coat with chocolate and then roll the balls in chopped nuts or coconut
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Giant Ice Cream Sandwich
2 pints chocolate chip ice cream, softened
1 pkg. chocolate cake mix
1/2 cup butter or margarine		 Heat the cream to boiling. Pour over the chocolate pieces. Stir until all of the chocolate is melted and combined with the cream. (1 Tbsp. liqueur may be added for taste.) To use as a glaze, pour over a cooled cake. To use as a frosting, let cool for about 30 minutes.
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Gingerbread Cookies
1 cup shortening
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup molasses
2 eggs
2 tablespoons vinegar
5 cups all-purpose flour
  1. In a large mixing bowl, beat shortening with an electric mixer on medium for 30 seconds. Add the sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping the bowl.
  2. Beat in the molasses, eggs and vinegar until combined. Mix in as much flour as you can with the mixer. Knead in the remaining flour. divide the dough in thirds. Cover and chill for 3 hours.
  3. Divide each piece of dough in half. Roll out the dough to 1/8" thick on parchment paper. Cut your cookie shapes and remove any excess cookie dough. Place the cookies and parchment on cookie sheets.
  4. Bake at 375 degrees for 7-9 minutes or until the edges brown. Cool the cookies still on the parchment paper on a wire rack.
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Graham Cracker Cookies
1 box cinnamon graham crackers
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
1 cup chopped pecans 		Line a jelly roll pan with graham cracker squares. In a saucepan, melt the margarine or butter with the sugar and vanilla. Boil for 3-4 minutes, stirring constantly. Pour the sugar mixture over the graham crackers and sprinkle with chopped pecans. Bake at 350 degrees for 8-10 minutes. Cut into small squares. Cool on waxed paper.
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Hard Candy
2 cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2-1 tsp flavoring oil
liquid food coloring 		Prepare hard candy molds by lightly spraying with Pam and wiping away any excess.

In a 2 quart sauce pan, combine sugar, corn syrup and water. Cook on medium heat, stirring only until the sugar has dissolved. Continue to cook without stirring until the syrup has reached 300 degrees on the candy thermometer. Remove from heat. Allow the bubbles to settle. Add the coloring and flavoring. Stir only long enough to mix in the color and flavoring. Carefully pour or spoon the mixture into the molds. If the candy starts to harden, it may be reheated on low heat. Do not let the mixture get too hard before reheating as it will not remain clear.
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Homemade Marshmallows
powdered sugar for dusting
2 Tbsp. gelatin
8 Tbsp. cold water
2 cups granulated sugar
1/2 cup cold water
1/4 tsp. salt
2 tsp. vanilla extract
  1. Dust a 9" square pan thickly with powdered sugar. Set aside.
  2. In a small bowl, soak gelatin in 8 Tbsp. cold water. Set aside.
  3. Combine granulated sugar and 1/2 cup water in a large heavy saucepan.
  4. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil.
  5. Remove from heat. Pour into a large bowl and let stand until partially cool.
  6. Add salt and vanilla. Beat with and electric mixer until soft and double in volume.
  7. Pour into the prepared pan.
  8. Set to cool until it will not stick to the finger.
  9. Cut into 1 1/2" pieces and roll in powdered sugar.
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Honeycomb Candy
1 cup sugar
1 cup Karo syrup
1 tablespoon vinegar
1 tablespoon baking soda		 Cook the sugar, Karo and vinegar to 300 degrees, stirring only until the sugar is dissolved. Remove from heat. Stir in the baking soda. Stir well. Pour into a buttered 9"x9" pan. Let cool. Break into pieces.

**pieces may be dipped in chocolate.
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Mocha Cookies
1/2 cup butter
1/2 cup packed light brown sugar
2 t. instant expresso powder
2 t. cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur
1 1/2 cups flour
  1. Cream butter, brown sugar, expresso powder, cocoa powder and salt in a mixing bowl until combined, scraping sides as needed. Beat in egg yolk and coffee liqueur. Mix in flour. Chill dough.
  2. Heat oven to 350 degrees. Roll dough to 1/4" thickness. Cut dough with cookie cutters and place on ungreased cookie sheet. Bake 12 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute
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Peanut Brittle
2 cups corn syrup
4 cups sugar
4 cups raw peanuts
1 teaspoon salt
2 tablespoons baking soda
  1. Combine 2 cups corn syrup and 4 cups sugar in a heavy pan.
  2. Cook over medium heat to 238.
  3. Add 4 cups raw peanuts and 1 teaspoon salt.
  4. Cook to 290. Add 2 tablespoons baking soda.
  5. Pour onto a buttered cookie sheet. Let cool. Break into pieces.
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Peanut Butter Cup
1 1/2 cup peanut butter
1 stick Butter or margarine softened
1 tsp Vanilla
1 teaspoon salt
3/4 lb. Dry fondant or powdered sugar
  1. Mix peanut buter and butter until combined.
  2. Gradually mix dry fondant and vanilla with the peanut butter mixture.
  3. Until it is not sticky.
  4. The mixture can be used as a filling for molded candy.
  5. It can also be rolled into balls and coated with chocolate, cocoa,chopped nuts, etc.
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Red Velvet Cake
Red Velvet Cake:
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons Dutch-processed cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 1/2 cups heavy whipping cream
1 - 8 ounce cream cheese, at room temperature
1 - 8 ounce tub of Mascarpone cheese, at room temperature
3/4 teaspoon pure vanilla extract
1 cup confectioners (icing or powdered) sugar, sifted 		Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then with your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch four layer cake.
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Rock Candy
water
sugar
16 oz. glass jar
cotton string 		Bring 12 oz. of water to a boil. Remove from heat. Spoon in 1 tablespoon of sugar at a time, stirring after each tablespoons until the sugar is dissolved. Continue adding sugar, 1 tablespoon at a time, until the water reaches its saturation point (the sugar no longer dissolves in the water). Pour the saturated water into the glass jar. Immerse a piece of cotton string 3/4 of the way into the jar and tie the other end around a pencil to rest across the top of the jar. Let the contents cool for 15 minutes, then swish the mixture. Repeat after another 15 minutes. Set the jar in a cool, dry place. After 24 hours, the crystals should be done forming. Remove the string with the crystals attached from the jar and let dry.
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Royal Icing
1/4 cup meringue powder
1 pound powdered sugar
2 tablespoons less than 1/2 cup water 		Mix all of the ingredients until blended. Whip on high speed until the shine is gone (about 10 minutes). Store royal icing in an air tight container that is made of glass or metal.
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Shiny Cookie Glaze
1 pound powdered sugar
3/8 cup milk
3/8 cup light corn syrup 		Mix the powdered sugar and milk together until smooth. Mix in the corn syrup until mixed
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Shortbread Cookies
1 lb. butter or margarine (for cutout cookies, use 70% margarine)
1- cup sugar
4 cups flour		 Mix all ingredients together. For cutout cookies, roll out dough, cut and place on an ungreased cookie sheet. Bake at 350 degrees until the bottom edge begins to brown (usually 10 - 12 mins) for bar cookies, press dough onto ungreased cookie sheet, prick with a fork and bake until the top begins to brown (usually about 20 mins) Remove from oven. Cut into bars while still warm.
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Sugar Cookies
1 cup sugar
1 egg
1 stick butter
1/2 cup shortening
2 cups flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla		 Mix all of the ingredients until well blended. Roll out to the desired thickness. Cut. Bake at 325 degrees until the bottom edges begin to brown.
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