Author Archives: Trish

Toffee Crunch Bars

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Submitted by Foghorn Leghorn

Ingredients

1 Butter-Pecan cake mix 2 eggs
½ c. oil ½ c. oats
½ toffee chips

Directions

  1. Preheat oven to 350°F.
  2. Mix all ingredients into a bowl well by hand & place them with a teaspoon onto cookie sheet. Bake for 17 minutes.
  3. Take toffee bars from the oven & let them cool on cookie sheet for 5 minutes.
  4. Place them on a wire rack to let them cool further.

Hamantaschen

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Submitted by JamiSings

Dough Ingredients

3 c. flour ½ c. almonds, finely ground
1½ tsp baking powder ¼ tsp salt
½ c. sugar Zest of one lemon
½ lb. unsalted butter or margarine 1 egg
2 tbsp cold water 1 tbsp lemon juice
1 egg white, beaten

Poppy Seed Filling Ingredients

4 oz. poppy seeds ½ c. milk
1 tbs unsalted butter or margarine ¼ c. seedless raisins, plumped
¼ c. toasted walnuts, pecans, or almonds 1 tbsp honey
½ tsp vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
  3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
  4.  In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
  5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
  6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
  7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.

Apple Crunch

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Submitted by MyDogmaKickedYourKarma

Ingredients

3 medium apples ¼ c. packed brown sugar
¾ c. flour ¾ c. sugar
¼ tsp salt 3 tsp rolled oats
1 egg 1/3 c. melted butter
¼ tsp cinnamon

Directions

  1. Peel & slice apples. Mix with brown sugar in a baking pan, set aside. 
  2. Mix flour, rolled oats, sugar, salt, & cinnamon, set aside. 
  3. Beat egg, mix with flour mixture & spread over fruit. Pour butter over top. 
  4. Bake at 350°F for about 45 minutes until lightly brown. 
  5. Serve warm & nice with ice cream on top.

Easy Fudge

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Submitted by Dason

Ingredients

16 oz container of cake frosting (your choice of flavor) 12 oz bag of chocolate chips

Directions

  1. The great thing about this recipe is the possibilities are endless. 
  2. You decide what flavors would go well together, then you melt the chips over medium heat. 
  3. Remove from heat & stir in the frosting. 
  4. Pour into a container (8″x8″ makes for a thickness of about an inch, which seems reasonable for fudge) & chill in the fridge until set.

Chef’s Note: You would think that with how simple this is, it would taste “cheap” or not “real” but let me tell you – it’s INCREDIBLE. So far I’ve tried Butterscotch (chips) & Dark Chocolate Fudge (frosting), & also I’ve done White Chocolate (chips) & Strawberry (frosting). Both were divine, & taste every bit as rich & decadent as a much more complicated recipe or something that would cost $10 a pound at a gourmet shoppe. Enjoy!

Snickerdoodles

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Submitted by Trish

Ingredients

½ c. butter 2 eggs
2 tsp cream of tartar 2 tsp cinnamon
½ c. shortening 2¾ c. flour
¼ tsp salt 1½ c. sugar
1 tsp baking soda 2 tbsp sugar

Directions

  1. Snickerdoodles by roboppy on FlickrHeat oven to 400°F. Mix butter, shortening, 1½ c. sugar & eggs. 
  2. Blend in flour, cream of tartar, salt & baking soda. 
  3. Shape dough by rounded teaspoonfuls into balls. 
  4. Mix 2 tbsp sugar & cinnamon in a small bowl. 
  5. Roll dough balls in cinnamon & sugar mixture. 
  6. Place 2 inches apart on an un greased cookie sheet. 
  7. Bake 8-10 min. or until set. Immediate remove from sheet & cool.