Archive for the ‘Confectioners’ Sugar’ Category

Buckeye Bars

buckeye-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup crunchy peanut butter
  • 22 NILLA Wafers, crushed
  • 2 cups powdered sugar
  • 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
  • 3 squares BAKER’S Semi-Sweet Chocolate
  1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
  2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
  3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

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Caramel Apple Cobbler


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

  • 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brandy
  • 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 2 cups whipped cream, for serving
  1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
  2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
  3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Lemon-Cream Cheese Cupcakes


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 34 min
Makes: 24 servings, 1 cupcake each

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 Tbsp. oil
  • 1 pkg. (16 oz.) powdered sugar
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 Tbsp. lemon juice
  1. Heat oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
  2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

**Personal Review: No Review Yet**

Festive Gingerbread Cookies


Recipe & picture courtesy of Shape

Serves 4

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 cup lightly salted butter
  • 1/2 cup molasses
  • 1 large egg
  • Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract
  • Food coloring (optional)
  1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
  2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

  1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
  2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

Skinny Chocolate Chip Cookies Recipe

Recipe courtesy of Relish

Makes 30 cookies

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup firmly packed brown sugar
  • 6 tbsp granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  1. In a small bowl, whisk flour, baking soda and salt.
  2. In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refrigerate dough 15 minutes.
  3. Meanwhile, set racks in upper and lower third of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or foil.
  4. Shape dough into 1 1/2 inch balls, or droup dough with 1 1/2 inch ice cream scoop, onto prepared sheets, 2 inches apart. Bake 12-14 minutes, switching sheets between racks halfway through, or until cookies are golden around edges and just set in centers. Cool cookies on pans 5 minutes. Transfer cookies on papers to wire racks and cool completely.

**Personal Review: No Review Yet**

Tangerine Souffle

Recipe from Recipezaar

Makes 6 servings

Prep Time: 20 min
Total Time: 1 hour

  • 3/4 cup granulated sugar, plus extra for coating dish
  • 6 eggs, separated
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 4 medium-size tangerines
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp confectioners’ sugar
  1. Adjust a shelf in your oven to one of the lower positions. Heat oven to 350°F.
  2. Lightly coat a 6 cup souffle dish with nonstick cooking spray. Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
  3. Place egg whites, cream of tartar and salt in a medium-size bowl.
  4. Zest 2 tsp of the peel from the tangerines. Juice all of the fruit for 3/4 cup.
  5. In a small saucepan, melt butter over medium-high heat. Whisk in flour, then gradually whisk in juice and bring to a boil. Boil 3 minutes; remove from heat. Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest and a spoonful of the thickened juice. Stir in remaining thickened juice from saucepan.
  6. With clean beaters, beat whites until foamy. Beat in remaining 1/4 cup sugar until medium-stiff peaks form. Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. Scrape into prepared dish.
  7. Bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners’ sugar and serve.

**Personal Review: No Review Yet**

Cookies ‘n’ Cream Minis


Recipe & picture courtesy of Family Circle

Makes: 36 mini cupcakes
Prep: 15 minutes
Bake: at 350 degree F for 15 minutes

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 5 chocolate and creme sandwich cookies (such as Oreos), broken up

Frosting:

  • 2 cups confectioners’ sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon vanilla extract
  • Crushed sandwich cookies, optional
  1. Heat oven to 350°. Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
  2. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
  3. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
  4. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.
  5. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
  6. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

**Personal Review: No Review Yet**