Crumb-Topped Pecan Cherry Cereal Bars

 

This recipe was given to me by a wonderful lady who works with us…Carolee. These are great bars to take along hiking. They are also good with raspberry jam.

1 cup all-purpose flour

1 cup quick-cooking oats

1 cup puffed rice cereal (preferably brown rice)

1 cup chopped pecans

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/4 cup (1/2 stick) butter, softened

1/4 cup vegetable oil

1/3 cup packed brown sugar

1 tsp vanilla extract

1 (10-ounce) jar cherry all-fruit spread

 

1. Preheat oven to 350F. Butter a 9-inch-square baking pan.

 

2. Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and

salt in a medium bowl.

 

3. Using an electric mixer, beat butter, oil, sugar and vanilla in a large

bowl until well-blended and creamy. Add dry ingredients and mix until

moistened and a crumbly dough forms. Reserve 1 ½ cups of the dough for the

topping. Press remaining dough evenly into bottom of pan.

 

4. Spread fruit spread evenly over dough in pan. Sprinkle reserved dough

mixture over top, leaving some areas uncovered. Gently press down to adhere

topping to fruit layer. Bake 30 minutes or until deep golden. Cool 15

minutes. Slice into 12 (2 1/4 x 3-inch) bars

 

 

Rosemary Focaccia

 

4 teaspoons active dry yeast

2 cups whole milk, heated to lukewarm

1 tsp sugar

5 cups all-purpose flour, plus more for the work surface

1/3 cup extra-virgin olive oil, plus more for brushing

1 1/2 tsp kosher salt

2 Tbs finely chopped fresh rosemary leaves

 

1. In a large bowl or the work bowl of an electric mixer dissolve yeast in

the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm

place about 15 minutes for the yeast to activate.

 

2. Mix another 2 1/2 cups flour into the yeast mixture with the dough hook

attachment until smooth. With the machine running, add 1 cup flour and knead

for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup

flour. The dough should remain rather wet to ensure a soft and light bread.

Shape the dough into a ball and put it in an oiled bowl. Cover with a damp

towel and allow to rise in a warm place until doubled in bulk about 20

minutes.

 

3. Turn dough out onto a lightly floured work surface. Press dough with

finger to gently stretch dough to fit in pan, and then use a rolling pin to

lightly flatten.

 

4. Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the

dough to the baking sheet. Using your fingertips, nudge the dough into a

rectangle.

 

5. Cover and let rise again until doubled, 30 to 40 minutes.

 

6. To bake, preheat oven to 400 degrees F.

 

7. Make indentations all over the dough by pressing with your fingertips

being careful not to puncture all the way through the dough. Brush olive oil

over the top, filling in the wells. Sprinkle the salt and rosemary over the

surface. Bake until crisp on the bottom and golden brown on top, about 15

minutes if using for sandwiches, 20 minutes for appetizers.

 

 

 

Zucchini Lemon Muffins

2 cups flour — all-purpose

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon lemon juice

grated peel of 1/2 lemon

3/4 cup chopped walnuts

3/4 cup raisins

2 eggs, beaten

½ cup milk

4 ounces vegetable oil

1 cup (packed) shredded zucchini

Sugar in the Raw for tops of muffins

1. Preheat your oven to 400°F.

2. Combine the flour, sugar, baking powder, salt, lemon juice and lemon peel

in a large bowl. Stir in the walnuts and raisins.

3. In a smaller bowl combine the eggs, milk and oil.

4. Make a well in the center of the dry ingredients and add the wet

ingredients. Stir just until barely combined and then gently fold in the

zucchini.

5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 12-14

minutes or until toothpick comes out clean when tested.

Cherry-Almond Muffins

 

1/2 cup (1 stick) butter

1 cup granulated sugar

2 eggs

2 cups Unbleached All-Purpose Flour

1/2 cup milk

2 tsp baking powder

1/2 tsp salt

2 cups cherries, pitted, coarsely chopped (frozen ok)

1 cup slivered almonds, lightly toasted

1 tsp almond extract

Sugar in the raw

 

1. Cream butter and sugar until fluffy. Beat in eggs, one at a time.

 

2. Sift together dry ingredients and add them to butter/sugar mixture

alternately with milk. Stir in almond extract, then gently fold in almonds

and cherries.

 

3. Spoon muffin batter into 12 greased muffin cups; cups will be quite full.

Sprinkle each muffin with a little sugar in the raw, and bake in a preheated

375°F oven for 30 minutes, or until muffins test done.

 

 

 

Cinnabon Cinnamon Rolls

—–*********Rolls—–

¼ oz package active dry yeast

1 cup warm milk — (105 to 110)

1/2 cup granulated sugar

1 tsp salt

2 eggs

1/3 cup butter — melted

4 cups all purpose flour

—–**********Filling—–

1 cup packed brown sugar

2 1/2 tsp Cinnamon

1/3 cup butter — softened

—–*********Icing—–

8 Tbs butter– softened ( 1 stick)

1 1/2 cups powdered sugar

1/4 cup (2 oz) cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add

the sugar, butter, salt, eggs and flour and mix well.

2. Knead the dough into a large ball, using your hands dusted lightly with

flour.

3. Put in bowl, cover and let rise in a warm place about 1 hour, or until

the dough has doubled.

4. Roll the dough out on a lightly floured surface. Roll dough flat until

it is approximately 21 x 16 inches and 1/4 inch thick.

5. Preheat oven to 400 degrees

6. For the filling, combine the brown sugar and cinnamon in a bowl.

7. Spread the softened margarine evenly over the surface of the dough, and

then sprinkle the cinnamon and sugar evenly over the surface.

8. Working carefully from the top ( a21-inch side), roll the dough in the

bottom edge.

9. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly

spaced in a lightly greased baking pan. Bake for 10 minutes or until light

brown on top.

10. While the rolls bake, combine the icing ingredients. Beat well with an

electric mixer until fluffy.

11. When the rolls come out of the oven, coat each generously with icing.

12. Use a bread machine to make dough, use the exact amounts specified and

bring the milk to room temperature by nuking it. Put the ingredients in the

machine, liquids first, dry next and after making a little well in the

center, put the yeast in. Use the dough setting on the bread machine.

13. For the most part, afterwards, follow the directions as listed, except

for a few things. After the dough rises, assemble the rolls as directed(

rolling, filling and cutting) but let them rise again for about 30 minutes

on the baking pan. Turn the oven on to 150 – 170 for one minute and then

turn it off. Put the roll in, covered with a PAM- coated damp towel.

Carrot Cake

 

—-Cake—–

1 1/4 cups corn oil

2 cups sugar

2 cups plus 2 tablespoons flour

2 teaspoons baking powder (1 3/4 for high altitude)

1 teaspoon baking soda (7/8 for high altitude)

1 teaspoon salt

2 teaspoons cinnamon

4 large eggs

4 cups grated carrots

1 cup raisins

1 cup sweetened coconut flakes

1 cup walnuts

—–Frosting—–

3 ounces cream cheese, softened

1/2 cup softened butter

1 teaspoon vanilla

2 1/2 cups confectioner’s sugar

 

1. Heat oven to 350°. Butter and flour 2 9-inch round cake pans

 

—– Cake —–

 

1. Combine the oil and granulated sugar in a large mixing bowl. Stir well.

Sift the flour, baking powder, baking soda, salt and cinnamon into a

separate bowl. Mix half of the dry ingredients into the oil and sugar

mixture. Add the eggs one at a time alternating with the remainder of the

dry ingredients. Stir well after each addition. Add the carrots, raisins,

coconut and nuts. Mix well. Pour batter into the cake pans and bake for 50

minutes, until a cake tester comes out clean. Cool on racks.

 

—– Frosting —–

 

1. to make the frosting, mix the softened cream cheese and butter until

smooth. Beat in the vanilla. Gradually add in the confectioner’s sugar a

little at a time until smooth and creamy. Frost the cakes generously!

 

Apple Strudel Muffins

If you have an apple tree like we do, this is a yummy way to use of some of the apples!

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup applesauce-unsweetened

1/4 cup butter

1 cup white sugar

2 eggs

1 1/4 tsp vanilla

2 cups chopped apples

—–Topping—–

1/3 cup packed brown sugar

1 Tbs all-purpose flour

1/8 tsp ground cinnamon

1 Tbs butter

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin

pan.

2. In a medium bowl, mix flour, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, applesauce, sugar and eggs until

smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour

mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until

mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 15-18 minutes in the pre-heated oven, or until a toothpick inserted

in the center of a muffin comes out clean. Allow to sit 5 minutes before

removing muffins from pan. Cool on a wire rack.

Cheese and Nut Log

 

8 ounces softened cream cheese

2 cups Colby cheese, grated

1/4 cup chopped fresh chives

1/4 cup chopped drained sundried tomatoes

1 cup chopped pecans

Mix all ingredients except nuts together. Form into log and refrigerate for 45

Minutes. Roll in nuts and serve with crackers.

Pesto Cheese Log

Ken from Connecticut requested this…Enjoy!

1/3 cup walnuts, toasted

8 ounces cream cheese, softened

1/3 cup pesto sauce

1/3 cup feta cheese

2 teaspoons cracked black pepper

Coarsely chop walnuts. Process cream

cheese, pesto and feta in food processor until smooth. Spread on waxed

paper and form a log. Refrigerate 4 hours. Combine nuts and pepper. Roll

log in nut mixture. Serve thin slice on crackers.

Taco Cheesecake

 Lisa from Akron Ohio requested this, Enjoy!

2 tablespoons cornmeal

16 ounces cream cheese, softened

1 envelope taco seasoning

1/2 cup sour cream

1/2 cup salsa

2 eggs, lightly beaten

1 cup shredded pepper Jack cheese

4 ounces chopped green chilies, drained

1/2 cup chopped ripe olives

—–TOPPING:—–

1 cup sour cream

1/4 cup sliced ripe olives

1/4 cup sliced green onions

1/4 cup sliced cherry tomatoes

1 jalapeno pepper, sliced

Assorted crackers

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.

In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour

cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in

olives. Pour over cornmeal.

2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until

center is almost set. Cool on a wire rack for 10 minutes. Carefully run a

knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may

crack.) Refrigerate overnight.

3. Remove sides of pan. Spread sour cream over top and sides of cheesecake.

Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with

crackers. Yield: 18-20 servings.