1/2 c. butter, softened
1/2 c. applesauce
2 c. sugar
3 egg whites
3/4 tsp vanilla extract
3/4 tsp almond extract
1.5 c. AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c. milk
1/2 c. sweetened shredded coconut
mix ingredients in order. grease & flour (i used baker's joy spray) a 9x9 square pan. bake at 350*F, cook for 35-45 minutes or as needed.
frosting:
4 oz cream cheese, semi-melted
1/2 c. butter, semi-melted
1 c. confectioners' sugar
1/ c. regular sugar
3/4 tsp vanilla extract
3/4 tsp almond extract
shredded coconut (eyeballed)
this is the original frosting recipe, that i looked at for reference but only very vaguely followed (also only made 1/2 recipe):
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Monday, May 5, 2008
14; coffee pecan pie.
- 1 egg, separated
- 1/4 tsp salt
- 1/4 cup sugar
- 1 - 1.25 cup chopped pecans
- 1/4 cup boiling water
- 1 tablespoon instant coffee
- ~1.5 cups mini marshmallows
- 1/2 cup vanilla pudding (pre-made)
- 1/4 cup milk
- 1/4 cup half & half
beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.
dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add pudding, milk, & half & half, stir well. pour over cooled pecan crust, chill until ready to serve.
the original recipe (from Southern Living 1982):
- 1 egg, separated
- 1/4 tsp salt
- 1/4 cup sugar
- 1.25 cup chopped pecans
- 1/4 cup boiling water
- 1 tablespoon instant coffee
- ~1.5 cups mini marshmallows
- 2 cups whipping cream, separated
beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.
dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add 1 cup whipping cream, stir well. pour over cooled pecan crust, chill until ready to serve. whip remaining 1 cup of whipping cream & use to top cooled pie.
i had no whipping cream & not enough marshamallows, so i improvised with what i had in my kitchen. it might not be the most attractive-looking pie there is, but it was absolutely delicious. i've never made any kind of nut-based pie before, but this was really easy, & i will say again, SO TASTY!
Friday, May 2, 2008
13; chewy cheesecake cookies.
- 1/2 c. butter or margarine, softened
- 3 oz. cream cheese, softened
- 1/2 tsp. vanilla extract
- 1 c. sugar
- 1 c. AP flour
- 1/2 cup chopped pecans
roll into 1" balls, place on ungreased cookie sheet 2" apart, & press gently with the bottom of a wet glass to flatten cookie balls slightly. bake at 375*F for 11-14 minutes. let cool on sheets enough so they won't break when you remove them with a spatula.
these were amazing! -- the perfect mix between cookies & a cheesecake.
12; m&m cookies.
- 1 cup (2 sticks) butter or margarine softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups AP flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 c. M&Ms
drop by heaping tablespoons on ungreased or parchment paper-lined cookie sheets & bake at 350*F for 10-13 minutes. let cool almost completely on cookie sheet before removing for crispier edges.
11; peanut butter blondies.
- 1/2 c. butter
- 1/2 c. chunky or smooth peanut butter
- 1 tbsp. molasses
- 1 tbsp. honey
- 1 tsp. vanilla
- 1 c. all purpose flour
- pinch of salt
- 1 egg
- 1 c. light brown sugar, firmly packed, or 1 c. regular sugar & add a tiny bit more molasses
- 1 c. any combination of chips, nuts, cereals, etc. of your choosing -- this time, i used milk chocolate chips & some rice krispies. the last time, i used milk chocolate chips & butterscotch chips -- highly recommended as well!
mix ingredients in order; you may need to soften the butter & peanut butter to mix them well. lightly grease a 9x9x2 square pan & spread the batter evenly across. bake at 325*F for ~30 minutes, or until edges are brown & center is settled.
this recipe is really easy & very good, & also pretty versatile in terms of what add-ins you choose; i probably whip up a batch or half-batch at least once a week.
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