Start Saving Today!

Nov 2, 2009

Chewy Caramel Bars

Chewy Caramel Bars
3/4 cup butter, melted
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts

Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar,
and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate
chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars.

Caramel Candy Bars

Makes about 54
1 (14 ounce) package caramel candies, unwrapped
1/3 cup milk
2 cups unbleached flour
2 cups quick-cooking or regular oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup margarine or butter, softened
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts

Pre-heat oven to 350° F. Grease a 13 x 9 x 2-inch baking pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into 2 x 1-inch bars.

Cherry Chocolate Chip Cookies

Makes about 36
1 cup maraschino cherries
1-1/4 cups packed brown sugar
3/4 cup butter-flavored solid vegetable shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips

Pre-heat oven to 375 F. Drain maraschino cherries and chop coarsely. Place on a paper towel to soak up excess liquid. In a large mixing bowl, beat sugar, shortening until creamy. Beat in extracts and egg. In a separate bowl, combine flour, salt and baking soda. Stir into creamed mixture. Stir in chips and cherries. Drop by heaping tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheets then remove to wire racks to cool completely.

Caramel Apple Cookies

For the cookies:
1/2 cup solid vegetable shortening
1-1/4 cup packed light brown sugar
1 large egg
1/2 apple juice, divided
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apples, peeled and shredded

For the Caramel Frosting:
2 to 3 tablespoons margarine, softened
1/3 cup packed light brown sugar
2 tablespoons water
1-1/2 cup powdered sugar
2 to 4 tablespoons milk
5 tablespoons finely crushed walnuts

To make the cookies:
Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks.

To make the Caramel Frosting:
Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.

Spread frosting on each cookie and sprinkle with crushed walnuts.

Almond Macaroons

Makes about 24
3 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour

Preheat the oven to 325 F. Line baking sheets with aluminum foil. Beat together the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.

Alabama Fudge-Pecan Chewies

Makes about 60
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves

Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool completely.

Lemon-Buttermilk Pound Cake

1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel

In a large bowl, cream the shortening, butter, and sugar until light and
fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in
the extracts. Combine the flour, baking soda, and the salt. Gradually add to
the creamed mixture alternately with the buttermilk. Beat well after each
addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest
oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes. Run a knife around the side and
the center tube of the pan. Remove the cake to a wire rack placed over a sheet
of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a
boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1
1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about
1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more
holes into the
sides of the cake. Brush the remaining sauce over the cake. Cool completely.
Makes 12-16 servings

Pineapple Bread

3 cups flour
1/2 tsp. vanilla
2 cups crushed unsweetened pineapple (lightly drained)
3/4 cup canola oil
3 eggs, beaten
1/2 tsp. cinnamon
1 3/4 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup crushed walnuts, pecans or macadamia nuts (optional)

Preheat oven 325 degrees Grease & flour two 8.5 X 4.5 loaf pans
Cream canola oil, eggs, sugar and vanilla.
In a separate bowl mix flour, baking powder, baking soda, salt and cinnamon.
Mix dry ingredients with the wet.
Add pineapple, blend well.
Stir in nuts. Place in prepared pans and bake for 50 to 60 minutes.
Insert toothpick making sure bread is done.
Cool 10 minutes. Remove from pans.

Chocolate Chip and Cherry-Banana Bread

3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts

1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf
pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
2. Beat sugar and butter in large bowl with electric mixer on medium speed, or
mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in
flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour
into pan(s).
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
(if bread becomes too brown, cover loosely with aluminum foil about 10 minutes
before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s);
remove from pan(s) to wire rack. Cool completely, about 1 hour.
High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to
375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55

Raisin Nut Bread

3/4 cup Unsalted butter
1 cup Sugar
1 tsp. Vanilla
2 lg. Eggs
3 oz. Cream Cheese
1 3/4 cup Flour 1/4 tsp. each of cinnamon, nutmeg, cloves
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Yellow Raisins
1/2 cup Brown Raisins
2/3 cup Buttermilk
1/2 C Confectioner' s Sugar
2 1/2 Tsp. Lemon Juice

Set out butter and cream cheese to soften to room temperature.
Preheat oven to 325.
Grease and flour a 9-inch loaf pan.

Use a large bowl to blend with mixer set on low -- butter, sugar and vanilla.
Add the eggs and continue to mix until well blended. Add in softened cream
cheese and mix until fluffy.
In another bowl stir with spatula the flour, baking powder, spices, and salt.
Slowly stir 1/2 of the flour mixture to the butter batter. Then mix in the
buttermilk. Add remaining flour mixture. Last add the raisins.
It is best to use a wooden spoon at this point to finish mixing as the batter
will be very thick.
Pour into the loaf pan and tap lightly on counter to even the top smooth.
Bake in center of the oven for 1 hour, 10 minutes. The nut bread should be well
browned and often the top will be cracked down the middle.
Mix together the Confectioner' s Sugar and lemon juice to make glaze. Pour over
warm Raisin Nut Bread and let it soak in.

Peanut Butter Rolls


2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115
degrees F)
2 cups warm milk (110 to 115 degrees F)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt

2 eggs
7 cups all-purpose flour
2/3 cup peanut butter
4 cups confectioners' sugar
1/3 cup peanut butter
1/2 cup hot freshly brewed coffee


1. In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar,
shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough
remaining flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each
into a 14-in. x 9-in rectangle. Spread 1/3 cup peanut butter to within 1/2 in.
of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to
seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x
9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake
at 375 degrees F for 20-25 minutes or until lightly brown. Combine frosting
ingredients; frost warm rolls. Cool in pans on wire racks.

Mayonnaise Rolls

2 C self-rising flour
1/4 C mayonnaise
1 tsp sugar
1/4 Tbsp salt

Preheat oven to 400°F. Grease 12 muffin cups.

Combine flour, mayonnaise, milk, sugar and salt in a medium bowl.

Stir flour mixture with a wooden spoon just until mixed.

Fill prepared muffin cups halfway with batter. Bake until rolls are browned,
about 15 minutes. Serve immediately.


1 standard-size box yellow cake mix
1/3 cup dark brown sugar
1 teaspoon cinnamon
2 overripe bananas, mashed (1 cup)
1 tablespoon lemon juice
1/2 cup vegetable oil
3 eggs
3 overripe bananas, mashed (1 ½ cups)
1 tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon milk
2 cups confectioners' sugar

Grease and flour 2 8-inch round cake pans. Heat oven to 350 degrees.

In large bowl of an electric mixer, stir the dry cake mix, brown sugar and
cinnamon. Mash the bananas a second time with the lemon juice and add to the
bowl along with 1 cup water, the oil and eggs. Beat at low speed to
incorporate, then on medium speed for 3 minutes. Divide batter between
prepared pans and bake 30 minutes, or until toothpick inserted in center
comes out clean.

To make frosting: Mash bananas thoroughly a second time with the lemon juice
and scrape into bowl of an electric mixer. Add the vanilla and milk; beat
well. Gradually beat in the confectioners' sugar. Because the size and
ripeness of the bananas will affect the flavor and consistency, taste
frosting and adjust sugar, or if too stiff, add a little milk. Beat on
medium-high speed for 3 minutes, until the frosting is very creamy.

Spread between layers and on top and sides of cake. Makes 16 servings. Keep

Per serving: 314 calories (33 percent from fat), 11.9 g fat (1.5 g
saturated, 6.1 g monounsaturated), 40.4 mg cholesterol, 2.9 g protein, 50.4
g carbohydrates, 1.1 g fiber, 230.3 mg sodium.

Butternut Squash Layer Cake

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 tsp maple flavoring
3 cups cake flour
4 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
1 cup chopped walnuts

Brown Sugar Frosting:

1 1/2 cups packed brown sugar
3 eggs whites
6 tbsp water
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla

In a large bowl, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the squash and maple flavoring. Combine the flour, baking powder, and baking soda. Add to the creamed mixture alternately with the milk. Stir in the walnuts. Pour into two greased and floured 9-inch round baking pans. Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks. For the frosting: In a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar, and the salt. With a portable mixer, beat on low speed for one minute. Continue beating over low heat until a thermometer reads 160 F, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Add the vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between the layers and over the top and sides of the cake.

Makes 10-12 servings

Pumpkin Spice Cake

Pumpkin Spice Cake
Yield: 18 to 20 servings

Nonstick cooking spray
1 (18.25-ounce) package spice cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Fresh Orange Cream Cheese Frosting, optional (see recipe)

1/2 cup pecans, walnuts or almonds, toasted and chopped, optional

Lightly mist a 13-by-9-inch baking pan with nonstick spray. Preheat the oven to
350 degrees.

Combine cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon and ginger
in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute,
then beat on medium speed for 2 minutes or until thick and well blended,
scraping the sides of the bowl as needed. Pour batter into pan.

Bake until cake springs back when pressed lightly and a toothpick inserted in
the center comes out clean, 32 to 35 minutes. Let cool on a wire rack.

If desired, frost with Fresh Orange Cream Cheese Frosting and sprinkle with
toasted nuts. Slice into squares and serve.

Per serving: 198 calories; 9.5g fat (43 percent calories from fat);
2g saturated fat; 37mg cholesterol; 3g protein; 25g carbohydrate; 17g sugar; 1g
fiber; 258mg sodium; 23mg calcium; 45mg potassium.

Fresh Orange Cream Cheese Frosting
Yield: 3 cups

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar, sifted
2 tablespoons fresh orange juice
1 tablespoon grated orange zest (colored portion of peel)

Place cream cheese and butter in a large mixing bowl. Beat with an electric
mixer on low speed until combined, 30 seconds. Slowly add sugar, mixing on low
speed until well combined. Add orange juice and zest; beat on medium speed
until frosting lightens and is fluffy. Use immediately.

Per 2-tablespoon serving: 64 calories; 3.5g fat (49 percent calories
from fat); 2g saturated fat; 10mg cholesterol; 0.5g protein; 7.5g carbohydrate;
7g sugar; no fiber; 14mg sodium; 5mg calcium; 8mg potassium.

Cranberry Nut Relish

4 cups fresh cranberries
2 cups sugar
1/2 cup orange juice
1/2 cup cranberry juice
1 tablespoon freshly grated orange peel
1/4 teaspoon salt
1 cup walnuts or pecans, coarsely chopped

Combine all ingredients except nuts in a saucepan. Bring to a boil.
Lower heat and cook until cranberries burst open. Remove from heat
and fold in nuts. Cool, cover and keep refrigerated.

Note: If properly covered and chilled, this relish will keep for at
least two months.


Pastry for a 2-crust pie

1/4 cup currants
1/4 cup walnut pieces, finely chopped
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (4 tablespoons) unsalted butter
1/4 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) raspberry preserves or raspberry syrup
4 Golden Delicious apples
1 egg yolk mixed with 1 teaspoon water
Sugar for sprinkling
Light or heavy cream, for pouring

If you haven't already, prepare the pastry and refrigerate it until
firm enough to roll, about 1 hour. Preheat the oven to 400 degrees.

Combine the raisins, walnuts, brown sugar and cinnamon in a small
bowl and set aside.

Select an ovenproof skillet or saute pan that measures 9 inches
across the bottom and 11 to 12 inches across the top. (A cast iron
skillet works well and makes a nice presentation.) Melt the butter in
the skillet over medium heat, then stir in the brown sugar and
preserves. When the mixture is bubbling evenly over the surface of
the pan -- 30 seconds or so -- remove pan from the heat.

Do not peel the apples; the peels will help them to hold together.
Halve them top to bottom, however, and core each half. (A melon
baller does a good job.) Spoon some of the raisin-walnut mixture into
each apple half, compacting it with a finger.

Quickly invert the stuffed apple halves and place them cut side down
in the skillet. You should be able to get 6 or 7 around the outside
and 1 in the center. Finely dice the remaining apple half, if left
over, and scatter the pieces between the apples. Sprinkle the
leftover raisin-nut mixture between the apples.

Roll out all of the pastry between two sheets of waxed paper into a
12-inch circle. After removing the top sheet of paper, invert the
pastry over the apples, center it and peel off the other sheet of

Lifting the edge of the pastry, either tuck the edge straight down
along the inside of the pan or pinch it to crimp the edge. Poke
several large vent holes in the pastry with a paring knife, twisting
the knife to enlarge the holes slightly.

Lightly brush the pastry with the egg wash and sprinkle surface with
sugar. Place the pie directly on the center oven rack and bake for 20
minutes. Reduce the oven temperature to 375 degrees and bake until
the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 30
minutes or to room temperature before serving.


1 cinnamon stick, broken into pieces
6 whole cloves
6 allspice berries
6 cups water or apple cider
4 large Granny Smith apples, cored and sliced
2/3 cup raisins
1 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
2 tablespoons brandy (optional)
3 to 4 tablespoons honey (optional)
1/2 cup yogurt or sour cream, for serving

Combine cinnamon, cloves and allspice in a mortar or coffee grinder
and grind to a fine powder.

Combine the water, apples, raisins, nutmeg, and spice mixture in the
slow cooker. cover and cook on low for 4 to 6 hours, until apples are
quite soft and falling apart.

Just before serving, stir in the lemon juice, brandy, and honey to
taste. Ladle into soup bowls and top with a dollop of yogurt. Serve

Serves 4 to 6.


2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch of salt
3 cups peeled and finely diced tart apples
1/3 cup raisins
1/3 cup chopped walnuts
3/4 cup unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1/2 cup applesauce

For the syrup:

1/3 cup Calvados (apple brandy) or applejack
2 tablespoons sugar
1 teaspoon fresh lemon juice
6 strips (3-by-1/2 inch) lemon peel
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan or a
12-cup bundt pan.

Using a fork, combine the flour, baking powder, spices, baking soda
and salt in a bowl.

In another bowl, combine the apples, raisins, and walnuts; add 3
tablespoons of the flour mixture. Toss to coat the fruit and nuts.
Set aside.

Combine the butter, brown sugar and vanilla in a mixing bowl; cream
until the mixture is light and creamy. Beat in the eggs one at a
time. Stir in the buttermilk and applesauce.

Slowly add the remaining flour mixture to the butter mixture, beating
until just blended. Stir in the reserved fruit and nut mixture. Pour
the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in the cake comes out clean, about 1
hour. Let the cake cool, still in the pan, for 1 hour.

Combine all the syrup ingredients in a small saucepan; heat just to a
simmer. When the sugar has dissolved, remove pan from the heat and
set aside for 15 minutes.

Unmold the cake and place it on a serving platter. Prick the cake all
over with a wooden skewer. Strain the syrup (discarding the lemon
peel), then brush the top and sides of the cake with syrup until it
has been absorbed. Before serving, dust the top of the cake with
confectioners' sugar.

Montreal Peppered Steak

1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons Montreal Steak Seasoning
2 pounds sirloin or strip steak

Combine olive oil, soy sauce and Montreal Steak Seasoning in a large
self-closing plastic bag or glass dish. Add steak and seal bag or
cover. Refrigerate 30 minutes or longer for extra flavor.

Remove steak from marinade; discard marinade. Preheat grill or
broiler. Grill or broil steak 8-10 minutes per side, or to desired