Home Party Dessert Recipe
5/15/2009
Chocolate & Nut Cookies
White Chocolate Macadamia Nut Cookies
The following recipes were taken from
"The All-American Cookie Book".
1 1/2 cups old-fashioned rolled oats
1 1/3 cups all-purpose flour
3/4 t baking soda
1/4 t salt
1 3/4 sticks unsalted butter, softened
1 cup sugar
1/3 cup packed dark brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1/8 t almond extract
1 1/3 cups white chocolate morsels
1 1/3 cups macadamia nuts, chopped
>how to make<
*Preheat the oven to 325 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a food processor, process the oats in on/off pulses until ground to a powder.
*In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.
*Add the sugar and brown sugar and beat until very fluffy and smooth.
*Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.
*Beat or stir in the flour mixture until evenly incorporated.
*Stir in the white chocolate and macadamia nuts until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3" apart.
*Pat the mounds or balls down slightly.
*Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.
*Reverse the sheet halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 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 month.
-makes 25 to 30 cookies-
German Chocolate Coconut Pecan Cookies
2 1/4 cups flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 cup packed light brown sugar
3/4 cup unsalted butter, slightly softened
1 large egg
2 T corn syrup
2 1/2 t vanilla extract
1/4 t coconut extract or 3 drops of almond extract
1 4oz bar German's sweet chocolate, finely chopped
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn.
*Let stand until cool; set aside.
*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, beat together the brown sugar and butter until very well blended and light.
*Beat in the egg, corn syrup, vanilla, and coconut or almond extract until well blended.
*Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
*Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
*Using the tip of a table knife, spread out the cookies to about 1 1/2" diameter.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at 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 10 days or freeze for up to 2 months.
-makes about 45 cookies-
Oregon Hazelnut Chocolate Chip cookies
1 1/2 cups whole hazelnuts
2 cups all-purpose white flour
1/2 t baking powder
1/4 t baking soda
1/2 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 T milk
2 t vanilla extract
1 cup semisweet chocolate morsels
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
*Immediately turn out into a small bowl and let stand until cool enough to handle.
*Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
*By the hand, chop half the nuts moderately fine; set aside.
*In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.
*In a large bowl,thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
*In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
*Add the brown sugar and sugar and beat until fluffy and smooth.
*Add the egg, milk, and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 1/2" apart.
*Using lightly greased hands, slightly pat down the tops of the mounds until flat.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
*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, 2 to 3 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 month.
-makes about 30 cookies-
White Chocolate Macadamia Nut Cookies
The following recipes were taken from
"The All-American Cookie Book".
1 1/2 cups old-fashioned rolled oats
1 1/3 cups all-purpose flour
3/4 t baking soda
1/4 t salt
1 3/4 sticks unsalted butter, softened
1 cup sugar
1/3 cup packed dark brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1/8 t almond extract
1 1/3 cups white chocolate morsels
1 1/3 cups macadamia nuts, chopped
>how to make<
*Preheat the oven to 325 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a food processor, process the oats in on/off pulses until ground to a powder.
*In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.
*Add the sugar and brown sugar and beat until very fluffy and smooth.
*Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.
*Beat or stir in the flour mixture until evenly incorporated.
*Stir in the white chocolate and macadamia nuts until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3" apart.
*Pat the mounds or balls down slightly.
*Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.
*Reverse the sheet halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 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 month.
-makes 25 to 30 cookies-
German Chocolate Coconut Pecan Cookies
2 1/4 cups flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 cup packed light brown sugar
3/4 cup unsalted butter, slightly softened
1 large egg
2 T corn syrup
2 1/2 t vanilla extract
1/4 t coconut extract or 3 drops of almond extract
1 4oz bar German's sweet chocolate, finely chopped
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn.
*Let stand until cool; set aside.
*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, beat together the brown sugar and butter until very well blended and light.
*Beat in the egg, corn syrup, vanilla, and coconut or almond extract until well blended.
*Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
*Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
*Using the tip of a table knife, spread out the cookies to about 1 1/2" diameter.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at 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 10 days or freeze for up to 2 months.
-makes about 45 cookies-
Oregon Hazelnut Chocolate Chip cookies
1 1/2 cups whole hazelnuts
2 cups all-purpose white flour
1/2 t baking powder
1/4 t baking soda
1/2 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 T milk
2 t vanilla extract
1 cup semisweet chocolate morsels
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
*Immediately turn out into a small bowl and let stand until cool enough to handle.
*Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
*By the hand, chop half the nuts moderately fine; set aside.
*In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.
*In a large bowl,thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
*In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
*Add the brown sugar and sugar and beat until fluffy and smooth.
*Add the egg, milk, and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 1/2" apart.
*Using lightly greased hands, slightly pat down the tops of the mounds until flat.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
*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, 2 to 3 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 month.
-makes about 30 cookies-
Labels: Chocolate Chip cookies, Coconut Pecan cookies, Cookie recipe, German chocolate cookies, Hazelnut cookies, Macadamia Nut cookies, White chocolate cookies
5/01/2009
Apple Pie with Caramel Topping
-Pie dough for two 9" crust-
2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water
-Apple filling-
7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg
-Caramel Topping-
1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves
>how to make<
(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.
(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.
*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)
(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.
*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.
-Pie dough for two 9" crust-
2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water
-Apple filling-
7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg
-Caramel Topping-
1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves
>how to make<
(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.
(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.
*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)
(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.
*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.
Labels: Apple pie recipe, Caramel topping, Double crust pie