1 cube butter (a whole stick)
1 cup water
1/4 teaspoon salt (critical, don't omit)
1 cup flour
4 eggs
1 pkg. cream cheese (Philly)
3 cups milk
2 packages (small) instant white chocolate pudding mix
16 ounces whipped cream (mix up some whipping cream)
Chocolate syrup
Crust:
Bring water and butter to boil. Remove from heat. Add salt. Add flour and stir into a ball. Add one egg at a time, beating in with a wooden spoon. Pour and spread out with a rubber spatula onto a greased (12x17x1 inch) cookie sheet (jelly roll pan). Bake at 425 degrees for 18-20 minutes or until golden. Let cool completely.
Creamy pudding layer:
Beat cream cheese and some (maybe one cup) of the milk until smooth(er). Add the rest of the milk and the 2 boxes of pudding. Mix until it thickens like pudding would be. Spread this on the cooled crust. Mix up some whipping cream (you'll probably need 16 oz. to cover this size cake). Spread this as the top layer. Drizzle chocolate syrup in lines back and forth and then take a knife and drag it through those lines the opposite way for effect. Voila!
Showing posts with label Crystal Hicks. Show all posts
Showing posts with label Crystal Hicks. Show all posts
Sunday, March 7, 2010
Hot Fudge Sauce
1/3 cup baking cocoa
1 cup sugar
1/4 cup milk
1/2 cup butter
Pinch of salt
Mix all ingredients and boil on medium-high heat for 1 minute, until sauce is a little thicker, but not a lot. (You can test it by drizzling a small amount on ice cream. If it's too chewy, put the sauce back on the stove and add a little more milk.)
1 cup sugar
1/4 cup milk
1/2 cup butter
Pinch of salt
Mix all ingredients and boil on medium-high heat for 1 minute, until sauce is a little thicker, but not a lot. (You can test it by drizzling a small amount on ice cream. If it's too chewy, put the sauce back on the stove and add a little more milk.)
Taffy
2 cups sugar
1/2 cup vinegar
1/4 cup water
Butter
Food coloring
Boil sugar, vinegar, and water to hard crack. Pour on buttered plate. Cool. While cooling, take knife and turn edges in. If color is desired, drop 4 drops food coloring into center of candy AFTER pouring onto plate. Stretch with knives (NOT hands).
1/2 cup vinegar
1/4 cup water
Butter
Food coloring
Boil sugar, vinegar, and water to hard crack. Pour on buttered plate. Cool. While cooling, take knife and turn edges in. If color is desired, drop 4 drops food coloring into center of candy AFTER pouring onto plate. Stretch with knives (NOT hands).
Penuche
1 cup brown sugar (firmly packed)
2 cups cream
2-3 tablespoons corn syrup
1 teaspoon vanilla extract
Stir rapidly until it boils; cook to 226°. (Stirring rapidly prevents it from curdling and washed down the sides.) Cool. Just before you beat it, add 1 tsp. vanilla.
Raspberry Squares
3/4 cup butter
3/4 cup powdered sugar
1 1/2 cups flour
1 cup raspberry jam
3 eggs whites
3/4 cup sugar
1/2 cup flaked coconut
1 cup almonds (sliced)
Preheat oven to 350°. Cream butter and powdered sugar. Blend in flour. Press in ungreased oblong pan. Bake 12-15 minutes. Spread jam over that. Beat egg whites until foamy. Beat in sugar ONE TABLESPOON AT A TIME. Continue beating until stiff and glossy. Do NOT overbeat! Fold in coconut and 1/2 of the almonds. Spread over jam; sprinkle rest of almonds over it. Bake for 20 minutes. Cool and cut into squares.
3/4 cup powdered sugar
1 1/2 cups flour
1 cup raspberry jam
3 eggs whites
3/4 cup sugar
1/2 cup flaked coconut
1 cup almonds (sliced)
Preheat oven to 350°. Cream butter and powdered sugar. Blend in flour. Press in ungreased oblong pan. Bake 12-15 minutes. Spread jam over that. Beat egg whites until foamy. Beat in sugar ONE TABLESPOON AT A TIME. Continue beating until stiff and glossy. Do NOT overbeat! Fold in coconut and 1/2 of the almonds. Spread over jam; sprinkle rest of almonds over it. Bake for 20 minutes. Cool and cut into squares.
Cinnamon Taffy Apples
8 cups sugar
1/3 cup vinegar
1 tablespoon red food coloring
2 cups water
10 drops cinnamon oil
25-30 medium red delicious apples (or will dip 40 small apples)
4 1/2 inches wooden skewers
Prepare apples by washing and drying. Remove stems and put in sticks (wooden skewers). Prepare day before and keep at room temperature.
Cook ingredients, except cinnamon oil, to crack stage (my thermometer: 298°). Add cinnamon oil and dip apples. Put on plastic wrap.
1/3 cup vinegar
1 tablespoon red food coloring
2 cups water
10 drops cinnamon oil
25-30 medium red delicious apples (or will dip 40 small apples)
4 1/2 inches wooden skewers
Prepare apples by washing and drying. Remove stems and put in sticks (wooden skewers). Prepare day before and keep at room temperature.
Cook ingredients, except cinnamon oil, to crack stage (my thermometer: 298°). Add cinnamon oil and dip apples. Put on plastic wrap.
Peanut Brittle
1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
Toffee Bars
1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
English Toffee
2 1/2 cups sugar
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts
Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.
Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts
Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.
Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.
Divinity
3 cups sugar
3/4 cup white karo syrup
3/4 cup water
3 eggs whites
1 1/2 teaspoons vanilla extract
CAN ADD:
Nuts
Candied red maraschino cherry
Boil on high until temperature reaches 236°. Pour 1/4 - 1/3 into 3 egg whites, stiffly beaten. Continue cooking to 250° and pour rest of syrup into egg white and syrup mixture. Add vanilla while beating. Beat until quite stiff in electric mixer, then beat by hand until loses shine and slick feel.
Add nuts, or candied cherries, chopped (if desired). Put on waxed paper to finish setting up.
3/4 cup white karo syrup
3/4 cup water
3 eggs whites
1 1/2 teaspoons vanilla extract
CAN ADD:
Nuts
Candied red maraschino cherry
Boil on high until temperature reaches 236°. Pour 1/4 - 1/3 into 3 egg whites, stiffly beaten. Continue cooking to 250° and pour rest of syrup into egg white and syrup mixture. Add vanilla while beating. Beat until quite stiff in electric mixer, then beat by hand until loses shine and slick feel.
Add nuts, or candied cherries, chopped (if desired). Put on waxed paper to finish setting up.
Crystal’s Chocolate Chip Cookies
1 cup butter (can lesson amount a bit, if desired)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup flax meal (can add more- it adds a different texture that I enjoy.)
(Yields 4 dozen cookies)
Preheat oven to 350 degrees F
Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, oats, flax meal, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup flax meal (can add more- it adds a different texture that I enjoy.)
(Yields 4 dozen cookies)
Preheat oven to 350 degrees F
Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, oats, flax meal, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Favorite Sugar Cookies
COOKIES:
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup shortening
2 eggs
1/4 cup half and half
ICING:
1 egg (optional)
4 tablespoons butter
1 pound powdered sugar
1/2 - 3/4 teaspoon orange extract
Half and half
Cookies: Sift or mix together dry ingredients. Cut in shortening. Add eggs and half & half. Stir together. Do NOT use mixer. Chill dough. Roll on floured board. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
Icing: Cream egg and butter. Add powdered sugar and enough half & half to spreading consistency. Add orange flavoring. Spread on cool cookies.
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup shortening
2 eggs
1/4 cup half and half
ICING:
1 egg (optional)
4 tablespoons butter
1 pound powdered sugar
1/2 - 3/4 teaspoon orange extract
Half and half
Cookies: Sift or mix together dry ingredients. Cut in shortening. Add eggs and half & half. Stir together. Do NOT use mixer. Chill dough. Roll on floured board. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
Icing: Cream egg and butter. Add powdered sugar and enough half & half to spreading consistency. Add orange flavoring. Spread on cool cookies.
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