Snickerdoodle Apple Cobbler

This is a recipe that I want to try while being locked up during the Coronavirus. 

Snickerdoodle Cookie Topping

• 1 pouch (17.5 oz) sugar cookie mix
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Apples

• 10 cups thinly sliced (or chopped small) Granny Smith apples (peeled & cored)
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon juice (fresh or bottled)
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 375° and spray a 9x13 baking dish with cooking spray. Set aside.
2. PREPARE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, softened butter, and egg into a mixing bowl. Use a wooden spoon or handheld mixer (I found this to be the easiest) and mix until a soft, somewhat crumbly dough forms. Set aside.
3. In a small bowl, combine the granulated sugar and cinnamon. Stir to mix it all together. Set aside.
4. PREPARE THE APPLES- Peel & core the granny smith apples and then cut into thin slices or small chunks. It's easiest to use an apple peeler to do this. I peel the skin off first (with a veggie peeler) and then use an apple slicer to cut it. I then cut each slice into smaller, thinner apple slices.
5. Add the peeled and sliced apples into a large bowl. Add the sugar, flour, lemon, juice, and cinnamon. Stir to coat the apples. Pour the apples into the prepared baking dish and spread out evenly, gently pressing them down into the pan.
6. Take a handful of cookie dough and press it between your palms to form a flat shape. Lay the cookie dough over the apples, continue with the rest of the cookie dough trying to make sure it covers the apple layer. Like a crust.
7. Bake for 35-40 minutes. If wanted, loosely lay a piece of tin foil over the dish in the last 15 minutes of the cook time to prevent the cookie topping from browning too much.
8. Serve warm with a scoop of vanilla ice cream. A caramel drizzle over top is yummy too!

Pina Colada Rum Cake

I am just compiling recipes here for easier reference....I have not tried any of these bundt pan recipes.

2 tablespoons unsalted butter softened

1/2 cup brown sugar

8 ounces crushed pineapple drained

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

¼ teaspoon nutmeg

1 cup unsalted butter room temperature

1 cup granulated sugar

1 cup brown sugar

3 large eggs room temperature

2 large egg yolks room temperature

1 tablespoon vanilla extract

• ¾ cup coconut milk canned

Rum Syrup

• 
  

¾ cup coconut milk canned

6 tablespoons granulated sugar

• ½ cup coconut rum

Coconut Rum Glaze

• 
  

4 tablespoons unsalted butter

6 tablespoons heavy cream

6 tablespoons brown sugar

pinch of salt

1 tablespoon coconut rum

• ½ cup sweetened coconut flakes toasted

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Instructions

Cake

• Preheat oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown sugar, then spread the pineapple over it evenly. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
• In the bowl of a stand-mixer fitted with a paddle attachment, beat together butter and sugars, slowly increasing the speed to medium and beating about 5 minutes, until light and fluffy.
• In a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle mixture into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated (it should resemble moist icing), gently mix in 1/3 of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
• Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 35-45 minutes until a skewer inserted in the center comes out clean.

Rum Syrup

• In a small saucepan, warm the remainder of the coconut milk, and the sugar over medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil. Remove from heat and whisk in rum.
• When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake - the more holes, the more rum soaks in!
• Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
• Let cake cool in the bundt pan, then invert on plate.
• Using a pastry brush, brush the top with the remaining syrup.

Coconut Rum Glaze

• Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
• Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
• Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
• Garnish as desired, serve, and enjoy!

Praline Brownies

These are delicious!

• 1/4 Pound butter, plus more for pan
• 1/4 Cup pastry flour
• 1/8 Teaspoon baking powder
• 3 cold eggs
• 2 Teaspoon vanilla extract
• 1/4 Cup water
• 1/4 Cup sugar
• 1 1/2 Cup semisweet chocolate, cut into chunks
• 1 Cup chopped pralines
• 1 Cup chocolate chips
• 3 Cup light brown sugar
• 2 sticks butter
• 2 Cup pecans

2. Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.
3. Sift together flour and baking powder. Set aside
4. In a small bowl, beat together eggs and vanilla extract. Set aside.
5. In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
6. *Cook's Note: Since butter mixture is so hot, the chocolate will melt rapidly.
7. Pour into a large bowl and allow to cool.
8. Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.
9. Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.
10. When brownies and topping have cooled, completely frost brownies, cut into squares and serve.
11. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
12. Topping:

1. *Cook's Note: Constantly stir and pay attention to temperature in order for the topping to come out well.
2. In a saucepan over medium heat, add sugar, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.

Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002

Angel Food Candy

I haven't made this yet, the reviews say it's delicious and easy to make.

1 c sugar
1 c dark corn syrup
1 T vinegar
1 T baking soda
--------------------------------------------
butter a 13x9x2 pan
1 lb. chocolate almond bark, melted

1. In a heavy saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves.
2. Cook without stirring until the temperature reaches 300 (hard crack stage). Do not overcook. Remove from heat & quickly stir in baking soda.
3. Pour into a buttered 13x9x2 bking pan. When cool, break into bite-sized pieces.
4. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered.

Irish Cream Bars

by Betty Crocker

3/4 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

2 tablespoons unsweetened baking cocoa

3/4 cup sour cream

1/2 cup granulated sugar

1/3 cup Irish cream liqueur

1 tablespoon Gold Medal™ all-purpose flour

1 teaspoon vanilla

1 egg

1/2 cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired 

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• 2

  In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• 3

  In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

 

Peanut Butter-Banana Ice Cream Sandwiches Pizzelles

Angel Food Cake with Tropical Fruit Salad and Raspberry Sauce

Chocolate-Peanut Butter Pizzelle Tarts

Blackberry Cheesecake Tarts

2 (1.9 oz) packages frozen mini-phyllo tart shells
4 oz reduced fat cream cheese
4 oz fresh blackberries plus additional 30 blackberries for garnish
3 T plain low-fat Greek yogurt
2 T plus 1 t powdered sugar
1/2 t grated lemon zest

1. Preheat oven to 350.
2. Place tart shells on large baking sheet and bake until crisp, 3-5 minutes. Transfer to wire rack and cool completely.
3. Meanwhile, combine cream cheese, 4 oz blackberries, yogurt, 2 T powdered sugar, lemon zest, and salt in food processor and puree.
4. Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a blackberry (half a blackberry if large) and sprinkle with remaining 1 t powdered sugar. Serve at once.

Sweet potato-spice truffles

 pg 166 Year-Round Fresh 3 points…makes 48 total OVEN  3 truffles=1 serving
1 medium sweet potato (about ½ lb)
¼ c whole blanched almonds, toasted
6 pitted medjool dates (1/2 cup)
2/3 c quick-cooking oats
2 T packed dark brown sugar
½ t pumpkin pie spice
¼ c unsweetened shredded coconut, toasted

1. Preheat oven to 400. Line small baking pan with foil
2. Prick sweet potato with knife several times and place in prepared pan. Bake until tender, about 1 hour. Cut in half, lengthwise, and let cool completely. Remove flesh and discard peel.
3. Finely chop almonds in food processor. Remove and set aside 2 T of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 c of oats, brown sugar, and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining oats. Cover and refrigerate 2 hours.
4. Combine reserved 2 T almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into ¾” balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled.
In my opinion: Way too much work. No need to roll in balls, put in casserole dish. Yummy!

Mini Chocolate Banana Cupcakes with Peanut Butter Frosting

24 serv  3 points Cook Up Comfort
¾ c all purpose flour
1/3 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
¼ t fine salt
3 ripe small bananas, mashed
¼ c plain low-fat Greek yogurt
1/3 c sugar
1 lg egg
1 t vanilla extract
2/3 c semi-sweet chocolate chips
1 c frozen light whipped topping, thawed
3 T creamy peanut butter
Flaky sea salt optional
1. Preheat oven to 350
2. Whisk together flour through salt in small bowl. Mix together bananas through vanilla in large bowl. With rubber spatula, fold flour mixture into banana mixture just until combined; gently stir in chocolate chips.
3. Spray 24 minu cup muffin pan with nonstick spray or line with paper liners; fill each with 1 heaping tablespoon batter. Bake until toothpick inserted into center of muffin comes out clean, about 13 minutes. Let cool in pan on wire rack about 45 minutes.
4. Meanwhile, to make frosting, whisk together whipped topping and peanut butter until light and fluffy. Frost each cupcake with 1 rounded teaspoon of frosting; refrigerate until ready to serve. Sprinkle tops with a few grains of sea salt.

Strawberry White Chocolate Bread Pudding

  Cook Up Comfort  7 points OVEN

5 oz ciabatta bread , cut into 1” chunks, about 4 c total
3 T raisins
½ lb strawberries, hulled, Halved if small, quartered if large
1 t unsalted butter, melted
3 lg eggs
2 c reduced fat 2% milk
1 T granulated sugar
¾ t vanilla extract
1 ½ oz white chocolate, chopped
1 t powdered sugar

1. Spray 1 qt casserole dish with nonstick spray. Put one half of bread into dish, then scatter with ½ raisins, and ½ of strawberries. Scatter remaining bread on top and drizzle with melted butter. Top with remaining raisins and strawberries.
2. Beat eggs in medium bowl until frothy. Bat in milk, granulated sugar, and vanilla. Pour egg mixture over bread, making sure each piece is coated. Gently press bread into the liquid to saturate. Set dish aside 15 minutes to allow bread to soak up liquid.
3. Preheat oven to 350.
4. Bake pudding 30 minutes. Scatter white chocolate over top. Continue to bake until custard is softly set and bread is golden and crisped 15-20 minutes longer. Let cool 5 minutes. Place confectioners sugar in small sieve and dust top of pudding. Divide evenly among 6 bowls and serve warm. 

Angel Food Cake with Peach-Bourbon Sauce

 Cook Up Comfort pg 243 {16 servings} 5 points OVEN
1 ¼ c sugar
1 c cake flour
¼ t salt
12 large egg whites
1 ½ t cream of tartar
1 ½ t vanilla extract
¼ t almond extract
6 c thinly sliced peaches
2 T packed brown sugar
1 T bourbon
1. Position oven rack in lower third of oven; preheat oven to 350*.
2. Put sugar in food processor and process for 1 minute. Remove and reserve ¾ c. Add flour and salt to remaining sugar in processor and proves for about 30 seconds.
3. With electric mixer on medium-low speed, beat egg whites in large bowl until foamy, about 1 minute. Beat in cream of tartar. Increase speed to medium and beat in reserved ¾ c sugar, 1 T at a time, beating well after each addition. Once all sugar has been added., increase speed to medium-high and beat until stiff peaks form when beaters are lifted. Beat in both extracts.
4. Sift flour mixture, one third at a time, over beaten egg whites, gently folding in with rubber spatula just until blended. (Be careful not to overmix). Scrape batter into ungreased 10” tube pan with removable bottom. Spread evenly. Bake until cake springs back when lightly pressed, 35-40 minutes.
5. Meanwhile, combine peaches, brown sugar, and bourbon in medium bowl. Let stand for at least 10 minutes, or refrigerate up to 2 days.
6. When cake is done, immediately invert pan onto its legs or over neck of bottle and let cool completely. Run thin knife around sides and center of tube pan. Remove cake from pan and transfer to serving plate. Cut into `16 slices and serve with peach mixture.

15 oz can of pumpkin
    1 box sugar free vanilla pudding mix
    1/2 tsp pumpkin pie spice
    1 cup vanilla unsweetened almond milk
    8 oz fat free whipped topping

    In a medium bowl; mix together pumpkin, pudding mix, pumpkin pie spice, and milk until well blended.
    Fold in whipped topping until mixed completely.
    Serve immediately or refrigerate for later.