by Linda Larsen
3. Bake for 25–35 minutes until cookie is just set and light golden brown. Immediately sprinkle with marshmallows and milk chocolate chips. Return to oven; bake for 2–4 minutes longer until marshmallows puff.
4. While bars are in oven for the first time, in large saucepan combine ¼ cup butter, milk, semisweet chocolate chips, and cream cheese. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat and stir in powdered sugar and 1 teaspoon vanilla.
5. When bars come out of oven with puffed marshmallows on top, pour frosting evenly over the marshmallows. Marble with a knife, then let stand until cool.
Orange-Mint Sugar Cookies
These easy crisp and sweet cookies have a wonderful orange-mint flavor.
INEXPENSIVE
INGREDIENTS | YIELDS 48 COOKIES
1 cup butter, softened
½ cup granulated sugar
½ cup brown sugar
2 eggs
2¾ cups flour
¼ cup cornstarch
1 teaspoon baking soda
1 (6-ounce) can frozen orange juice concentrate, thawed
2 tablespoons minced fresh mint leaves
½ cup granulated sugar
½ teaspoon mint extract
3
Make-Ahead Hints
Any sugar cookie dough can be made ahead of time and baked straight from the refrigerator. You can even divide the dough into balls and freeze it, or form the dough into two long rolls, wrap in waxed paper, then freeze wrap, and freeze it. Bake the balls just as they are, adding a few minutes to the baking time. Slice the rolls and bake.
1. Preheat oven to 400°F. In large bowl, combine butter, ½ cup granulated sugar, and brown sugar and beat until light and fluffy. Beat in eggs, one at a time, beating until light and fluffy.
2. Sift together flour, cornstarch, and baking soda. In small bowl, combine half of the thawed concentrate with mint leaves. Add flour mixture alternately with the orange juice to the butter mixture.
3. Place mixture on ungreased cookie sheets in ½ tablespoon measures. Bake for 8–9 minutes until light golden brown. Meanwhile, combine ½ cup granulated sugar with the mint extract and mix well.
4. Remove cookies to wire rack. Immediately brush with the remaining thawed concentrate and sprinkle with the mint sugar. Let cool completely.
Fresh Apple Bar Cookies
The taste of apples and cinnamon is complemented with a rich browned butter frosting in these classic and simple bars.
EASY
INGREDIENTS | YIELDS 36 COOKIES
½ cup butter
1 cup dark brown sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 egg
2 teaspoons vanilla
1½ cups flour
½ cup whole wheat flour
1 teaspoon baking powder
1 cup very finely chopped peeled apple
1 cup chopped walnuts
½ cup apple juice, divided
½ cup butter
3 cups powdered sugar
¼ cup apple juice
1. Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour.
2. In large bowl, cream butter with sugar and salt until light and fluffy. Add cinnamon, nutmeg, egg, and vanilla and mix well.
3. Sift together flour, whole wheat flour, and baking powder. Add half of the flour mixture to the butter mixture and mix well. Beat in apples, nuts, and ¼ cup apple juice, then stir in remaining flour mixture.
4. Spread in prepared pan. Bake for 25–35 minutes until bars are golden brown. Cool completely on wire rack.
5. For frosting, melt ½ cup butter in heavy saucepan. Cook over medium-low heat until butter turns brown. Immediately remove from heat and beat in powdered sugar and apple juice. Frost cooled bars.
Layered Ginger Bars
For this bar cookie, you make a crumbly mixture for the top, then add ginger and sour cream to the remaining crumbs for an easy filling.
INEXPENSIVE
INGREDIENTS | YIELDS 25 BAR COOKIES
2 cups brown sugar
2 cups flour
½ cup butter
1 egg
1 teaspoon ground ginger
¼ teaspoon nutmeg
1 cup sour cream
1 teaspoon baking soda
½ cup chopped walnuts
¼ cup butter, melted
2 cups powdered sugar
½ teaspoon ground ginger
2–4 tablespoons light cream
1. Preheat oven to 350°F. Spray a 9-inch square pan with nonstick baking spray containing flour and set aside.
2. In large bowl, combine brown sugar and flour and mix well. Cut in butter until particles are fine. Pat half of this mixture into bottom of prepared pan.
3. Add egg, ginger, nutmeg, sour cream, baking soda, and walnuts to remaining crumb mixture in bowl and beat well. Pour over crust.
4. Bake for 30–40 minutes until bars are set. Cool completely on wire rack.
5. For frosting, combine melted butter with powdered sugar, ½ teaspoon ground ginger, and enough light cream for desired spreading consistency. Spread over bars and cool completely.
Pineapple Squares
This old-fashioned recipe is delicious cut into squares, topped with some sweetened whipped cream.
MAKE AHEAD
INGREDIENTS | YIELDS 18 BARS
½ cup butter
¾ cup brown sugar
2 egg yolks
24 graham crackers, crushed
1 teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans
1 cup milk
1¼ cups sugar, divided
1 (15-ounce) can crushed pineapple, undrained
2 tablespoons powdered sugar
Transport Tips
Cookies are the easiest foods to transport. Regular cookies should be placed in a tin or plastic container, layers separated by waxed paper. Take bar cookies to the party in their original pan. Cut them into squares at the party. Candies should be layered in tins with waxed paper or foil separating the layers.
1. Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour and set aside.
2. In large bowl, combine butter and brown sugar and beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In small bowl, combine graham cracker crumbs with baking powder, baking soda, and pecans. Add alternately with milk to the butter mixture.
4. In small bowl, beat egg whites with ¼ cup sugar until stiff peaks form. Fold into graham cracker mixture and spread in prepared pan. Bake for 35–45 minutes until golden brown and set. Place on wire rack.
5. In small saucepan, combine 1 cup sugar with undrained pineapple. Cook over low heat, stirring frequently, until mixture is thick. Spread over warm bars, then cool completely. Sprinkle with powdered sugar before serving.
Chocolate Cheesecake Cookies
Chocolate cheesecake in a bar cookie is a nice treat. The crumbly topping also forms the crust, then the finished bars are drizzled with melted chocolate.
EASY
INGREDIENTS | YIELDS 16 BAR COOKIES
½ cup brown sugar
1 cup flour
3 tablespoons cocoa powder
½ cup chopped pecans
½ cup butter, melted
1 (8-ounce) package cream cheese
¼ cup brown sugar
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons cocoa powder
1 egg
2 tablespoons heavy cream
2 teaspoons vanilla
1 cup semisweet chocolate chips
2 tablespoons butter
1. Preheat oven to 350°F. Spray a 9-inch square pan with nonstick baking spray containing flour and set aside.
2. In medium bowl, combine ⅓ cup b
rown sugar, flour, 3 tablespoons cocoa, and pecans and mix well. Add ½ cup melted butter and mix until crumbly. Reserve ¾ cup of this mixture for topping. Press remainder into pan.
3. Bake crust for 12–16 minutes until it’s just set. Place on wire rack to cool while preparing filling.
4. In medium bowl, beat cream cheese until smooth and fluffy. Add brown sugar, melted chocolate, and cocoa powder and beat until smooth. Add egg, heavy cream, and vanilla and mix well. Pour over crust and sprinkle with reserved crumbs.
5. Bake cookies for 22–27 minutes until filling is just set. Place on wire rack to cool. Combine chocolate chips with 2 tablespoons butter in microwave-safe glass measuring cup. Microwave on 50% power for 2 minutes, then stir until smooth. Drizzle over bars, then let stand until set.
CHAPTER 14
Pies and Cakes
Caramel Cream Cheese Frosting
Decadent Chocolate Frosting
Date Pecan Pie
Brown Butter Frosting
Decadent Brownie Pie
Raspberry Dream Cake
Carrot Cupcakes
Make-Ahead Pie Crust
Chocolate Peppermint Pie
Chocolate Caramel Frozen Pie
Graham Cracker Cupcakes
Chocolate Walnut Toffee Pie
Peach Praline Pie
Caramel Ginger Cake
White Chocolate Almond Lemon Fluff Pie
Fudge Cake
Apple Cake with Creamy Frosting
Grasshopper Pie
Apple Oatmeal Crumb Pie
Cream-Filled Chocolate Cupcakes
Meringue-Topped Devil’s Food Cake
Marshmallow Cake
Easy Paste Pastry
Caramel Cream Cheese Frosting
Regular caramel frosting can be very sweet. Cream cheese tempers the sweetness and adds a rich mouthfeel.
EASY
INGREDIENTS | YIELDS 3 CUPS FROSTING
1 (8-ounce) package cream cheese, softened
½ cup butter, softened
¼ cup brown sugar
½ cup caramel ice cream topping
2 teaspoons vanilla Pinch salt
4 cups powdered sugar
1. In large bowl, combine cream cheese with butter and beat until fluffy. Add brown sugar; beat until sugar dissolves, about 4 minutes.
2. Add the ice cream topping, vanilla, and salt and beat well. Gradually add powdered sugar, beating until desired consistency.
Decadent Chocolate Frosting
This frosting is just like a chocolate truffle, except you get to eat more of it on a cake!
EASY
INGREDIENTS | YIELDS 3 CUPS
FROSTING
1 pound milk chocolate, chopped
½ pound semisweet chocolate, chopped
1 cup heavy whipping cream
½ cup light cream
2 teaspoons vanilla
1. In large saucepan, combine all ingredients except vanilla and melt over low heat, stirring constantly.
2. When mixture is melted and smooth, remove from heat and add vanilla. Pour into large bowl and refrigerate until firm, about 5–6 hours.
3. When ready to frost cake, remove mixture from refrigerator and beat with electric mixer until light and fluffy. Frost cake.
Party Fun
Make different types of this frosting: one all milk chocolate, one with dark chocolate, and one with white chocolate. Prepare the recipe up to the stage where they are refrigerated. For dessert, have a cupcake bar: whip these frostings and offer a selection of cupcakes for your guests.
Date Pecan Pie
Dates are high in fiber and B vitamins, and they are naturally sweet, with only 23 calories per date. And they’re delicious!
HEALTHY
INGREDIENTS | SERVES 8–10
1 cup finely chopped dates
2 egg yolks
½ cup sugar
½ cup brown sugar Pinch salt
¼ cup heavy cream
¼ cup butter, melted
1 teaspoon vanilla
2 egg whites
½ cup chopped pecans
1 Make-Ahead Pie Crust (page 251), unpricked
1. Preheat oven to 350°F. In medium bowl, combine dates, egg yolks, sugar, brown sugar, salt, cream, butter, and vanilla and mix well.
2. In small bowl, beat egg whites until stiff peaks form. Fold into date mixture along with pecans.
3. Pour into Pie Crust. Bake for 30–40 minutes or until pie is deep golden brown. Cool completely, then cut into wedges to serve.
Brown Butter Frosting
It can seem like the butter takes forever to brown, but it will happen. Watch the butter carefully, since it can go from browned to burned in a few seconds.
EASY
INGREDIENTS | YIELDS 3 CUPS FROSTING
1 cup butter
5–6 cups powdered sugar
1 teaspoon corn syrup
3–5 tablespoons heavy cream
2 teaspoons vanilla
1. In large saucepan, over low heat, melt butter. Keep butter on heat, swirling pan occasionally, until the butter starts to turn golden brown. Remove from heat and immediately add 2 cups powdered sugar; beat well.
2. Add corn syrup, then enough powdered sugar and heavy cream alternately until desired spreading consistency. Beat in vanilla. You may need to add more cream while you’re frosting the cake.
Make-Ahead Hints
You can make this frosting ahead of time to let your guests frost cookies, cupcakes, or cakes when they arrive, or in a cupcake bar. Just cover it well and keep it at cool room temperature. You may need to add a bit more cream and beat it again for the best spreading consistency.
Decadent Brownie Pie
This pie is so decadent it has to be cut into tiny pieces. You can make the shell ahead of time, then at the party, have guests make the brownie cream filling.
EASY
INGREDIENTS | SERVES 12
3 egg whites Pinch salt
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla, divided
1 cup crushed chocolate sandwich cookies
8 (2-inch) squares Best Brownies (page 235)
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons cocoa powder
1. Preheat oven to 300°F. Grease a 9-inch pie plate with solid shortening and sprinkle with a bit of cocoa powder; set aside.
2. In medium bowl, beat egg whites and salt until foamy. Gradually add granulated sugar, beating until stiff peaks form. Beat in brown sugar and 1 teaspoon vanilla until mixed. Fold in crushed cookies.
3. Spread into prepared pie plate. Bake for 35–40 minutes or until the crust is lightly browned. Cool completely.
4. Cut Brownies into ½-inch pieces. In large bowl, beat cream with powdered sugar, cocoa, and 1 teaspoon vanilla until thick. Fold in Brownies, and pile on top of pie. Cover and chill for 1–2 hours before serving.
Raspberry Dream Cake
Dream Whip is a dry whipped topping mix that makes the cake layers very light and fluffy.
MAKE AHEAD
INGREDIENTS | SERVES 16
1 (18-ounce) box white cake mix
1 envelope Dream Whip topping mix
1 cup cold water
6 egg whites
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
3 cups powdered sugar
½ cup fresh raspberries, crushed
2–4 tablespoons heavy cream
½ cup raspberry preserves
Make-Ahead Hints
Make the cake ahead of time, and also prepare the frosting, omitting the raspberries. When guests start to arrive, have them fill the cake with preserves, then add the raspberries to the frosting and beat until creamy. You may need to add more powdered sugar. Then tell them to frost the cake, and it will be waiting for you!
1. Preheat oven to 350°F. Spray two 9-inch round cake pans
with nonstick baking spray containing flour and set aside.
2. In large bowl, combine cake mix, Dream Whip, water, and egg whites; beat until blended. Then beat for 4 minutes at medium speed. Batter will increase in volume. Pour into prepared cake pans.
3. Bake for 25–30 minutes, until cake is golden brown and starts to pull away from sides of pan. Cool in pans for 5 minutes, then turn out onto baking racks to cool, top side up; cool completely.
4. In large bowl, beat cream cheese with butter until mixed. Add half of the powdered sugar, then all of the raspberries; beat well. Add enough remaining powdered sugar and cream for desired spreading consistency.