Tag: dessert

• 1 box white cake mix
• 2 box butterscotch pudding mix
• 3 large eggs
• 1c whole milk
• 1c butterscotch chips
• 1c broken up pretzel sticks

• Preheat oven to 350. Grease 13×9 baking dish.
• Mix cake mix, butterscotch pudding mix, eggs and milk until smooth. Batter WILL BE STIFF because of the pudding, if it feels too thick to you, slowly add more milk until it has more ‘pourability’.
• Pour into greased pan.
• Top batter with butterscotch chips and crushed pretzels
• Bake for 30 min, top will be kinda dark

Eat. It’s a firm enough batter as in to eat like a brownie (unless you’ve made it thinner). Doesn’t need frosting, but if you really wanted to, you could save out about 2tbs of the pudding mix, and make a butterscotch whipped cream frosting

Options:
Add walnuts to batter.
Separate eggs and beat the whites to make them fluffy. Fold into the batter after mixing all the other ingredients.
Put chips into the batter, too.
Lay a layer of chips on the bottom of the dish before pouring in batter.
Add a 2tbs of flour to make the batter even a bit stiffer, spoon out like cookies onto a greased baking sheet.

1/2 cup peanut butter- I use Adam’s chunky. Any all-natural peanut butter will do. Don’t use bland commercial PB, trust me.
2 tbs butter – Not margarine, it doesn’t melt the same.
2 tbs REAL maple syrup- I’m a maple syrup snob.

Combine ingredients in a glass bowl, and zap in microwave for about 45 seconds. Stir well and pour over popped popcorn. Stir popcorn to coat. Have napkins 🙂

Options:
Honey can be subbed for the maple syrup.
Other nut butters work, you might have to increase the amount of butter to get a nice melt.
Try dashing some Penzey’s Pie Spice on the coated popcorn!

Make the orange sugar 24 hours or more before cooking.

Shortbread:

• 1 stick butter (1/2 cup)
• 2 tbs orange marmalade
• 1/8 c honey
• 1/8 tsp orange blossom extract
• 2 cups flour
• ⅛ tsp salt 

Glaze:

• 1c white chocolate
• 1 tsp butter
• 1 tsp orange marmalade
• 1 tsp orange zest

Sugar:

• 1/4 c sugar
• 1/8 tsp orange blossom extract
• 1-3 ‘coins’ of fresh sliced ginger

In a small jar, combine sugar, extract and ginger. Cover and shake well, and let sit for 24 hours.

Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
While cooling, make the glaze: Combine all ingredients and heat until smooth, mixing constantly.
Put some of the orange sugar onto a plate.
Dip the cooled shortbread halfway into the glaze, and then dip the top side of the glazed cookie into the sugar.
Let cool on a wire rack.

Shortbread:

• 1 stick butter (1/2 cup)
• 1/4 cup maple syrup (the real stuff!) 
• 2 cups flour
• ⅛ tsp salt 

Glaze:

• 1c unsweetened or semisweet chocolate
• 1 tsp butter
• 1.5 tsp maple syrup

Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well (Sorta like that kinetic sand stuff. Don’t cook or eat kinetic sand.)
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
Cool. No, really, let them cool. While they’re cooling, make the glaze! Melt the chocolate, butter and syrup together, stir until smooth. Dip the shortbread halfway in, and put on a wire rack to set. It you want to get super fancy, sprinkle a tiny bit of brown or raw sugar on the chocolate half of the cookie as it sets.

*NOW* you can eat them.

• 1/4 cup honey
• 1/2 cup brown sugar
• 4 tablespoons butter
• 1/4 teaspoon salt
• 3 large eggs 
• 1 teaspoon vanilla 
• 1 cup pecan pieces 
• 1 Pie crust (I’m lazy, I get the pre-made 9 inch ones, and sometimes I blind bake it, sometimes I don’t!)

Oven @ 400
Beat eggs smooth
Heat honey & sugar together to form a smooth syrup, remove from heat.
Stir in butter & salt
Gradually stir in egg, then add vanilla and pecans, and let cool about 15 minutes.
Poor cooled mix into pie crust (Thawed if you didn’t blind bake, cooled if you did.)
Bake 10 minutes
Reduce heat to 325
Bake 30 min longer or until filling sets. Let cool. NOM!

OPTIONS:
Sub real maple syrup for the honey.
After mixing in vanilla and pecans, add 1/8 cup spiced rum.
Use the maple glaze from the cheesecake recipe, and pour it warm over a slice of pie.

Adapted from The American Everyday Cookbook, 1955. Pre corn syrup!

• 2 cups crushed ginger snaps (crumbs) 
• 4 tablespoons melted butter 
• 24 oz (three packages) cream cheese at room temp 
• 4 large eggs 
• 1 cup REAL maple syrup 

Oven @ 350

Combine crumbs with butter, until well blended, then press into the bottom of a pie plate or springform pan, going about 1/2 way up the sides. Chill.

In large mixing bowl, beat cream cheese with electric mixer on low speed until smooth.

Beat in eggs one at a time just until blended, then mix in maple syrup.

Pour mixture into crust. BAKE for 45 to 55 minutes or until set nearly all the way to center.

Transfer to wire rack and let cool, then cover and refrigerate for at least 3 hours.

Optional: When you go to serve, pour on some Maple Ginger Cream Sauce!

1c maple syrup, 1/2 c heavy cream, 2 tablespoons butter, 1 tablespoon grated ginger. Heat slowly to a boil, rolling boil for 2 minutes, reduce heat to low boil for another 3 minutes. Pour into a jar to cool.