1 15oz. pkg. refrigerated pie crusts
¼ cup melted butter
1 cup firmly packed brown sugar
2 T all purpose flour
2 large eggs, beaten
1 t. vanilla extract
1 cup finely chopped pecans
1 10oz. pkg. almond brickle chips (recipe follows)
Preheat the oven to 350 degrees F.
Unroll the pie crusts onto a lightly floured surface. Roll into 2 15 inch circles. Cut out 48 circles using a 1 ¾ inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
1 cup butter
1 ½ cups light brown sugar, firmly packed
2 cups slivered almonds
12 oz. semi-sweet chocolate chips
Cook butter and light brown sugar in a skillet over medium heat, stirring constantly for 2-3 minutes or until sugar has completely melted. Add almonds and continue cooking and stirring for another 2-3 minutes, until almonds just begin to brown on edges.
Pour mixture into a well greased 13×9” pan. Sprinkle chocolate chips over the hot mixture. As chocolate melts, spread evenly over the top of the brickle. Chill for twenty minutes or until chocolate is firm. Break into pieces.
In a mixing bowl whip eggs & sugar together until eggs become lemon yellow in color. Meanwhile, put chocolate into a double boiler and melt. Allow to cool slightly. Now add butter to warm chocolate. Then fold chocolate into whipped eggs.
Put into an oiled spring form pan. Cover pan with aluminum foil and bake for 20 minutes in 350 degree oven covered and an additional 10 minutes uncovered. Remove tort from oven and refrigerate. Allow to cool for at least 6 hours before cutting and serving.
Serve with whipped cream, fresh berries and choice fruit puree.
This three-layer Cranberry Carrot Cake with Cream Cheese Frosting is so delicious our guests sneak an extra piece back to the room to enjoy later! This is a favorite for our nightly dessert at the Inn.
2 cups Flour
2 tsp Baking Soda
1 TBS Baking Powder
2 tsp Cinnamon
½ tsp Ginger
1/8 tsp Salt
1 ½ cups Sugar
1 cup Mayonnaise
2 tsp Vanilla
1 8oz Can Crushed Pineapple
½ cup chopped Pecans
¾ cup dried Cranberries
2 cups shredded Carrot
Preheat oven to 350°. Grease & Flour 3 three (3) 8-in round cake pans. Be sure to shake out excess flour!
Whisk flour, baking soda, baking powder, cinnamon, ginger & salt.
Cream together the sugar, mayo, eggs and vanilla in mixer for 5 minutes. Stir in flour mixture and fold in carrots, pineapple, pecans and cranberries. Divide evenly between the three cake pans and bake for approx 30 minutes. Cool completely.
Frost cooled cake with your favorite Cream Cheese Icing. Cover with chopped Walnuts.
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 ounces bittersweet (not unsweetened) chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1-3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter overnight.
Preheat oven to 350°F.
Line 2 large baking sheets with parchment or waxed paper; spray Generoulsy with cooking spray. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
1 3/4 Cup AP Flour
3/4 Cup powdered Sugar
3/4 Cup Baking Cocoa
3/4 Cup salted Butter, cold
14 oz Sweetened Condensed Milk
1 tsp Vanilla
2 Cups Semi-Sweet Chocolate Chips
1 Cup coarsely chopped roasted Pecans
1/2 Cup Coconut
1/3 Cup Heath Bar Bits
Preheat oven to 350. In a food processor, combine flour, sugar & cocoa. Add cold butter and process until mixture resembles coarse crumbs. Press firmly into a greased 9×13 baking dish. Bake for 10 minutes.
Combine milk, vanilla & 1 Cup Chocolate Chips in a medium saucepan. Heat until smooth & stir constantly. Remove crust from oven and pour on chocolate mixture. While hot, sprinkle with coconut, pecans, heath bits and remaining chocolate chips. Press down and return to oven for another 18-20 minutes.
1 cup butter (2 sticks)
1-1/2 cups firmly packed light brown sugar
1 egg at room temperature
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 (12 oz) package semisweet chocolate chips
1 cup chopped walnuts
1 cup confectioners’ sugar
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead). Preheat oven to 375. Lightly grease baking sheets.
Break off small pieces of dough. Roll between your palms into 1-inch rounds. Dredge rounds in confectioners’ sugar. Arrange rounds on greased baking sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container. Yields 2 dozen cookies.
These cookies look undercooked when you take them out of the oven. Do not be tempted to put them back in just a bit longer – you will have the hardest just-baked cookie you have ever tried to eat!
You can freeze them and bake from the frozen state, just lower the oven temp to 350 and bake about 2 minutes longer.
1 cup fresh cranberries
2 1/3 cup flour
1/2 tsp baking soda
2 cups regular oats
1/2 cup sugar
1/2 cup packed brown sugar
(1) 10 oz. pkg. chopped dates
1 cup butter (marg.) melted
3/4 cup chopped pecans
(1) 12 oz. jar caramel sauce
Stir together cranberries & sugar – set aside
Combine 2 cups flour and next 4 ingredients. Stir in melted butter. Reserve 1 cup of this flour mixture. Press remaining mixture into lightly greased 13×9 pan.
Bake 350 for 15 Min.
Then sprinkle with dates, pecans & cranberry mixture. Stir together caramel sauce and remaining 1/3 cup flour; spoon over cranberries. Sprinkle top with reserved 1 cup flour mixture. Bake 350 for 20 minutes or until brown…mmmmmgood!!!!
¼ lb butter (1 stick)
1-1/4 cups graham cracker crumbs
3-1/2 ounces (1 to 1-1/3 cups) shredded coconut
6 ounces (1 cup) semisweet chocolate morsels
6 ounces (1 cup) butterscotch morsels
1 14-ounce can (1-1/8 to 1-1/4 cups) sweetened condensed milk
7 ounces (2 cups) pecan halves
Adjust rack to center of oven and preheat to 350. Butter a 9x13x2-inch pan and line with aluminum foil as follows: Turn pan upside down and center a piece of foil 17 inches long over the pan with shiny side down. Fold the foil down the sides and corners to shape the foil. Remove the foil, turn the pan over and place the foil carefully into place.
Put butter in the lined pan and place in oven until it melts. Tilt the pan to spread the butter all over the bottom and about halfway up the sides. Sprinkle crumbs over butter in bottom of pan. Sprinkle coconut evenly over the crumbs, then the chocolate and butterscotch morsels evenly over the coconut. Drizzle the condensed milk evenly over the top. Cover with pecan halves with rounded side up and quite close to each other. Bake 5 minutes and then reach into oven and press nuts down so they don’t fall off later. Bake another 20-25 minutes, until milk has turned golden brown. Cool to room temperature and refrigerate 1-2 hours before cutting.
20 Vanilla Wafers, ground into crumbs
½ cup flour
¼ cup brown sugar
¼ cup salted butter, cold
8 oz. Cream Cheese
1 cup sugar
2 Tablespoon all purpose Flour
3 Tablespoon grated Lemon Zest
¼ cup fresh lemon juice
¼ tsp. baking powder
2 tsp. powdered sugar
Preheat oven to 350 degrees F. Line 8 inch square baking pan with foil with ends of foil extending over sides of pan; set aside.
Combine wafer crumbs, flour and brown sugar in medium bowl. Cut in butter with pastry blender or knives until mixture resembles crumbs; press firmly into bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar on medium. Add eggs and 2 T. flour; mix well. Blend in 1 T. of lemon zest, lemon juice and baking powder; pour over crust.
Bake 25 – 28 minutes or until center is set. Cool completely, cover and refrigerate for 2 hours. Sprinkle with powdered sugar and garnish with lemon peel.
Keep left over squares in refrigerator.
Makes 16 one inch squares.