Makes: 6 dozen
2 teaspoons butter, softened
4 cups pretzel sticks
2 1/2 cups pecan halves, toasted
2 1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 oz) sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pkg (11.5 oz) milk chocolate chips
1 tablespoons plus 1 teaspoon shortening, divided
1/3 cup white baking chips
Line a 13x9 in pan with foil; grease foil with butter. Spread pretzels and pecans on bottom of prepared pan.
In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium head until a candy thermometer reads 240 degrees (soft ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
In a microwave, melt chocolate chips and 1 tablespoon shortening, stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening, stir until smooth. Drizzle over to. Let stand until set.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into 72 bite-sized pieces.
Showing posts with label Treats. Show all posts
Showing posts with label Treats. Show all posts
Coconut Cupcakes {Debby McAllister}
1 white cake mix
1 1/3 cup coconut milk (in can)
2 tablespoons vegetable oil
3 eggs
3 teaspoons coconut extract
Mix and bake at 350 degrees for 15-18 minutes
Icing:
8 oz cream cheese
4 tablespoons butter
3 cups powdered sugar
3 teaspoons coconut extract
sprinkle with coconut
1 1/3 cup coconut milk (in can)
2 tablespoons vegetable oil
3 eggs
3 teaspoons coconut extract
Mix and bake at 350 degrees for 15-18 minutes
Icing:
8 oz cream cheese
4 tablespoons butter
3 cups powdered sugar
3 teaspoons coconut extract
sprinkle with coconut
Cole's Yukon Gold Cinnamon Rolls
Servings: Makes 12
Dough:
1 pound Yukon Gold potatoes, peeled cut into 2" pieces.
1 tablespoon coarse kosher salt
1/2 cup unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105-115 degrees)
3, 1/4 ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar
Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temp.
Glaze:
2 cups powdered sugar
1/4 cup unsalted butter, melted
2 tablespoons or more whole milk
1 teaspoon vanilla
1/8 teaspoon coarse kosher salt
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in a large saucepan. Boil until potatoes are very tender, 15-18 minutes. Mash potatoes with water in pan, (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425 degrees. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16" rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4" apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze.
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Dough:
1 pound Yukon Gold potatoes, peeled cut into 2" pieces.
1 tablespoon coarse kosher salt
1/2 cup unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105-115 degrees)
3, 1/4 ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar
Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temp.
Glaze:
2 cups powdered sugar
1/4 cup unsalted butter, melted
2 tablespoons or more whole milk
1 teaspoon vanilla
1/8 teaspoon coarse kosher salt
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in a large saucepan. Boil until potatoes are very tender, 15-18 minutes. Mash potatoes with water in pan, (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425 degrees. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16" rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4" apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze.
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Pauls Granola (Kate Matson)
3 cups oats
2 cups chopped pecans
1-1 1/2 cups chopped almonds
7 oz package coconut
1 tsp cinnamon
1/2 tsp salt
1/3 cup honey
1/3 cup veg oil
1 tsp vanilla
Pour into baking dish. Bake at 325 degrees stirring every 10 minutes for about 30-40 minutes
2 cups chopped pecans
1-1 1/2 cups chopped almonds
7 oz package coconut
1 tsp cinnamon
1/2 tsp salt
1/3 cup honey
1/3 cup veg oil
1 tsp vanilla
Pour into baking dish. Bake at 325 degrees stirring every 10 minutes for about 30-40 minutes
Almond Roca {Shelby Russell}
1 pound butter
2 cups sugar
2 cups almonds
1 large Hershey chocolate bar
Chopped walnuts
Melt butter in a large, heavy sauce pan. When butter is completely melted add in sugar. Cook on medium-high heat for about 5-8 minutes, stirring constantly (it will turn beige). Add in almonds.
Cook for another 7-8 minutes. Don't stop stirring! When it is ready it will be toffee/brown in color and start to snap and pop.
The texture will change. It will become smoother. Take it off the heat and pour into a large, heavy cooking sheet. Break up the large chocolate bar and place 1/2 of it on the hot candy. Spread the chocolate around and sprinkle on the chopped walnuts. Let cool completely and allow chocolate to set up. Flip the candy over and spread the remainder of the chocolate (melted) on the other side of the candy and sprinkle with nuts. Break up into pieces with a knife.
2 cups sugar
2 cups almonds
1 large Hershey chocolate bar
Chopped walnuts
Melt butter in a large, heavy sauce pan. When butter is completely melted add in sugar. Cook on medium-high heat for about 5-8 minutes, stirring constantly (it will turn beige). Add in almonds.
Cook for another 7-8 minutes. Don't stop stirring! When it is ready it will be toffee/brown in color and start to snap and pop.
The texture will change. It will become smoother. Take it off the heat and pour into a large, heavy cooking sheet. Break up the large chocolate bar and place 1/2 of it on the hot candy. Spread the chocolate around and sprinkle on the chopped walnuts. Let cool completely and allow chocolate to set up. Flip the candy over and spread the remainder of the chocolate (melted) on the other side of the candy and sprinkle with nuts. Break up into pieces with a knife.
Blueberry Muffin Tops {talkin' chow playin' house blog}
Preheat oven to 400 degrees
1 Betty Crocker Blueberry Muffin Mix
1/4 cup oil
2 eggs
1/4 cup milk
Drop dough by heaping tablespoonfuls on a greased cookie sheet about 5 in apart. I only get 5 or 6 per sheet. The dough is thick. Bake for 8-9 minutes until slightly golden.
For the glaze:
1/2 stick(1/4 cup) butter, softened
1 1/2 cups powdered sugar
Zest of one lemon
1-2 tablespoons milk
1 tablespoon fresh lemon juice
Whip the butter. Then add your powdered sugar alittle at a time while constantly mixing. Add the lemon zest. Then slowly start adding the milk while still mixing to get to a slightly thinned consistancy. Add the lemon juice. The glaze should be thick enough to completely coat the back of a spoon, but be able to drizzle and spread evenly over muffin tops.
Oh Henries
1 cup karo
1 cup sugar
1 cup peanut butter
6 cups rice crispies
Boil Karo and sugar, then add peanut butter. Pour over rice crispies
Icing:
1 bag chocolate chips
1 bag butterscotch chips
Melt chocolate on a double boiler
1 cup sugar
1 cup peanut butter
6 cups rice crispies
Boil Karo and sugar, then add peanut butter. Pour over rice crispies
Icing:
1 bag chocolate chips
1 bag butterscotch chips
Melt chocolate on a double boiler
Peanut Butter Bars
1/2 cup butter (soft, almost melted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oats
Cream butter and sugar thoroughly. Add unbeaten egg until smooth. Add peanut butter and blend. Ad dry ingredients and vanilla. Pat into a 9 x 13 pan.
Icing:
1 pound powdered sugar
1 square butter
1 teaspoon vanilla
1/2 cup cocoa
7 tablespoons milk
Bake at 325 for 15-20 minutes.
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oats
Cream butter and sugar thoroughly. Add unbeaten egg until smooth. Add peanut butter and blend. Ad dry ingredients and vanilla. Pat into a 9 x 13 pan.
Icing:
1 pound powdered sugar
1 square butter
1 teaspoon vanilla
1/2 cup cocoa
7 tablespoons milk
Bake at 325 for 15-20 minutes.
Caramel Bugles
1 cup Karo
1 cube butter
3 cups brown sugar
1 can sweetened condensed milk
3 7.5 ounce bags of Bugles
Mix syrup and sugar and bring to boil. Add butter. Stir until melted. Add milk and cook to a soft ball stage. Pour over Bugles.
1 cube butter
3 cups brown sugar
1 can sweetened condensed milk
3 7.5 ounce bags of Bugles
Mix syrup and sugar and bring to boil. Add butter. Stir until melted. Add milk and cook to a soft ball stage. Pour over Bugles.
Fudge {gma}
10 ounces Hershey Milk Chocolate bars (can use Symphony bars)
3 cups milk chocolate chips
2 cubes butter
2 cups nuts
1 teaspoon vanilla
3 1/2 cups miniature marshmallows
-combine in a large bowl-
4 1/2 cups sugar
1 large can sweetened condensed milk
1 teaspoon salt
-bring to boil then cook 5-7 minutes. Pour over mixture and stir until smooth-
3 cups milk chocolate chips
2 cubes butter
2 cups nuts
1 teaspoon vanilla
3 1/2 cups miniature marshmallows
-combine in a large bowl-
4 1/2 cups sugar
1 large can sweetened condensed milk
1 teaspoon salt
-bring to boil then cook 5-7 minutes. Pour over mixture and stir until smooth-
Caramel Corn {gma}
1 cup Karo
2 cubes butter
3 cups brown sugar
1 can sweetened condensed milk
Mix syrup and sugar and bring to boil. Add butter. Stir until melted. Add milk and cook to a soft ball stage. Pour over 4-5 bags of microwave butter popcorn.
2 cubes butter
3 cups brown sugar
1 can sweetened condensed milk
Mix syrup and sugar and bring to boil. Add butter. Stir until melted. Add milk and cook to a soft ball stage. Pour over 4-5 bags of microwave butter popcorn.
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