Home Party Dessert Recipe
1/15/2009
Drop Cookies, Bar Cookies, and Ice Box Cookies
For DROP COOKIES:
[Peanut Butter, White Chocolate, and Peanut Cookies]
from "the baker's bible"
1 cup freshly shelled peanuts
1 cup all-purpose flour
1/2 t baking soda
1/4 t salt
1/2 cup chunky peanut butter
1 stick unsalted butter
1/2 cup packed light brown sugar
2 T sugar
1 egg
1 t vanilla extract
6 oz fine-quality white chocolate, coarsely chopped
2 oz semi-sweet chocolate, melted
>how to make<
*In a medium skillet over medium-low heat, toast peanuts until golden and fragrant, about 5 minutes, stirring frequently.
*Turn on to a plate, and allow to cool.
*Preheat oven to 375 degrees.
*Into a medium bowl, sift together flour; baking soda, and salt.
*In a large bowl with an electric mixer; beat peanut butter; butter; and sugars together until light and fluffy, about 2 to 3 minutes.
*Add egg and continue beating for 2 minutes.
*Add egg and continue beating for 2 minutes more; beat in vanilla extract.
*Stir in flour mixture until well-blended; then stir in white chocolate and toasted peanuts.
*Drop heaped tablespoonfuls at least 2" apart on 2 large baking sheets.
*Flatten slightly with the back of a moistened spoon.
*Bake until golden-brown, about 12 to 15 minutes; do not overbake or the cookies will be dry.
*Remove baking sheets to wire racks to cool, 3 to 5 minutes.
*Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
*Spoon melted semi-sweet chocolate into a paper cone.
*Drizzle over cookies in a zig-zag pattern.
*Allow to set; store cookies in airtight containers.
-makes 18-
For BAR COOKIES:
[Toffee Bars]
from "The Good Housekeeping Illustrated Cookbook"
1 3/4 cup all-purpose flour
1 cup sugar
1 cup butter or margarine, softened
1 t vanilla extract
1 egg, separated
1/2 cup finely chopped walnuts
>how to make<
*Preheat oven to 275 degrees.
*Grease 15 1/2" by 10 1/2" jelly-roll pan.
*In large bowl with mixer at medium speed, beat all ingredients except egg white and walnuts until well mixed; pat evenly into pan.
*In cup with fork, beat egg white slightly; brush over top of dough and sprinkle with nuts.
*Bake 1 hour and 10 minutes or until golden.
*Immediately cut into 50 bars and remove from pan to cool on wire racks.
*Store in tightly covered container for at least 3 days before serving.
For ICE BOX COOKIES:
[Chocolate Chip Ice Box cookies]
from "Cookie Book"
1 2/3 cups all-purpose white flour
1 1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, slightly softened
1/4 cup cor oil or other flavorless vegetable oil
1/3 cup packed light brown sugar
1/3 cup sugar
1 large egg
2 t vanilla extract
1 cup semisweet chocolate mini-morsels
3/4 cup finely chopped walnuts or pecans(optional)
>how to make<
*In a medium bowl, thoroughly stir together the flour,baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, eat together the butter, oil, brown sugar, and sugar until fluffy and well blended.
*Add the egg and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, if using, until evenly incorporated.
*Spoon half of the dough onto a sheet of wax paper, forming a rough log about 7" long.
*Repeat with the second dough portion.
*Smooth the wax paper around the dough to help form the logs.
*Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle.
*Reshape the logs smoothing them further.
*Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling.
*Freeze the logs until completely frozen, at least 3 hours.
*Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.
*Preheat the oven to 375 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Carefully peel the plastic wrap from a dough log.
*Using a large, sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly, so it may be necessary to pat and smooth the slices back into shape.
*Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2" apart.
*If desired, repeat with the second log, or save it to bake another time.
*bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly darker around the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 1/2 months.
-makes 40 to 45-
For DROP COOKIES:
[Peanut Butter, White Chocolate, and Peanut Cookies]
from "the baker's bible"
1 cup freshly shelled peanuts
1 cup all-purpose flour
1/2 t baking soda
1/4 t salt
1/2 cup chunky peanut butter
1 stick unsalted butter
1/2 cup packed light brown sugar
2 T sugar
1 egg
1 t vanilla extract
6 oz fine-quality white chocolate, coarsely chopped
2 oz semi-sweet chocolate, melted
>how to make<
*In a medium skillet over medium-low heat, toast peanuts until golden and fragrant, about 5 minutes, stirring frequently.
*Turn on to a plate, and allow to cool.
*Preheat oven to 375 degrees.
*Into a medium bowl, sift together flour; baking soda, and salt.
*In a large bowl with an electric mixer; beat peanut butter; butter; and sugars together until light and fluffy, about 2 to 3 minutes.
*Add egg and continue beating for 2 minutes.
*Add egg and continue beating for 2 minutes more; beat in vanilla extract.
*Stir in flour mixture until well-blended; then stir in white chocolate and toasted peanuts.
*Drop heaped tablespoonfuls at least 2" apart on 2 large baking sheets.
*Flatten slightly with the back of a moistened spoon.
*Bake until golden-brown, about 12 to 15 minutes; do not overbake or the cookies will be dry.
*Remove baking sheets to wire racks to cool, 3 to 5 minutes.
*Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
*Spoon melted semi-sweet chocolate into a paper cone.
*Drizzle over cookies in a zig-zag pattern.
*Allow to set; store cookies in airtight containers.
-makes 18-
For BAR COOKIES:
[Toffee Bars]
from "The Good Housekeeping Illustrated Cookbook"
1 3/4 cup all-purpose flour
1 cup sugar
1 cup butter or margarine, softened
1 t vanilla extract
1 egg, separated
1/2 cup finely chopped walnuts
>how to make<
*Preheat oven to 275 degrees.
*Grease 15 1/2" by 10 1/2" jelly-roll pan.
*In large bowl with mixer at medium speed, beat all ingredients except egg white and walnuts until well mixed; pat evenly into pan.
*In cup with fork, beat egg white slightly; brush over top of dough and sprinkle with nuts.
*Bake 1 hour and 10 minutes or until golden.
*Immediately cut into 50 bars and remove from pan to cool on wire racks.
*Store in tightly covered container for at least 3 days before serving.
For ICE BOX COOKIES:
[Chocolate Chip Ice Box cookies]
from "Cookie Book"
1 2/3 cups all-purpose white flour
1 1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, slightly softened
1/4 cup cor oil or other flavorless vegetable oil
1/3 cup packed light brown sugar
1/3 cup sugar
1 large egg
2 t vanilla extract
1 cup semisweet chocolate mini-morsels
3/4 cup finely chopped walnuts or pecans(optional)
>how to make<
*In a medium bowl, thoroughly stir together the flour,baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, eat together the butter, oil, brown sugar, and sugar until fluffy and well blended.
*Add the egg and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, if using, until evenly incorporated.
*Spoon half of the dough onto a sheet of wax paper, forming a rough log about 7" long.
*Repeat with the second dough portion.
*Smooth the wax paper around the dough to help form the logs.
*Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle.
*Reshape the logs smoothing them further.
*Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling.
*Freeze the logs until completely frozen, at least 3 hours.
*Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.
*Preheat the oven to 375 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Carefully peel the plastic wrap from a dough log.
*Using a large, sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly, so it may be necessary to pat and smooth the slices back into shape.
*Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2" apart.
*If desired, repeat with the second log, or save it to bake another time.
*bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly darker around the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 1/2 months.
-makes 40 to 45-
Labels: bar cookies, chocolate minimorsels, drop cookies, ice box cookies, peanuts, white chocolate
1/01/2009
Frozen Tiramisu
2 packages (3oz each) soft ladyfingers
1/2 cup coffee liqueur or strong brewed coffee
6 oz semi-sweet chocolate or bittersweet chocolate chips, melted
14oz sweetened condensed milk
1 container(1.5qt) Breyers All Natural Coffee Ice Cream
8 oz cream cheese, softened
2 T sugar
1 t vanilla extract
1 cup thawed frozen whipped topping
or 1 cup fresh whipped cream
1 t unsweetened cocoa powder
>how to make<
*In 9" springform pan, line bottom and sides with ladyfingers; brush with coffee liqueur.
*Freeze at least 20 minutes.
*Meanwhile, in small bowl, combine melted chocolate with sweetened condensed milk; chill 10 minutes.
*Into prepared pan, scoop 1/2 of the Breyers Coffee Ice Cream, pressing to form an even layer.
*Evenly top with chocolate mixture.
*Scoop in remaining ice cream, pressing to form and even layer.
*Cover and freeze 5 hours or overnight.
*To serve, remove ring from pan and arrange cake on serving platter.
*In mixing bowl, with electric mixer, beat cream cheese, sugar, and vanilla; fold in whipped topping.
*Evenly spread over ice cream layer, then sprinkle with cocoa powder.
*This recipe was taken from "Parade" in Seattle Times.
2 packages (3oz each) soft ladyfingers
1/2 cup coffee liqueur or strong brewed coffee
6 oz semi-sweet chocolate or bittersweet chocolate chips, melted
14oz sweetened condensed milk
1 container(1.5qt) Breyers All Natural Coffee Ice Cream
8 oz cream cheese, softened
2 T sugar
1 t vanilla extract
1 cup thawed frozen whipped topping
or 1 cup fresh whipped cream
1 t unsweetened cocoa powder
>how to make<
*In 9" springform pan, line bottom and sides with ladyfingers; brush with coffee liqueur.
*Freeze at least 20 minutes.
*Meanwhile, in small bowl, combine melted chocolate with sweetened condensed milk; chill 10 minutes.
*Into prepared pan, scoop 1/2 of the Breyers Coffee Ice Cream, pressing to form an even layer.
*Evenly top with chocolate mixture.
*Scoop in remaining ice cream, pressing to form and even layer.
*Cover and freeze 5 hours or overnight.
*To serve, remove ring from pan and arrange cake on serving platter.
*In mixing bowl, with electric mixer, beat cream cheese, sugar, and vanilla; fold in whipped topping.
*Evenly spread over ice cream layer, then sprinkle with cocoa powder.
*This recipe was taken from "Parade" in Seattle Times.
Labels: coffee ice cream, condensed milk, frozen dessert, ladyfingers, Tiramisu