Laura's Recipes » Dessert

Dump Cake

lauranav — Sat, 30 Oct 2010 19:57:11 +0000

2 cans fruit pie filling

1 box cake mix (yellow or white)

1 stick butter

chopped nuts (optional)

Preheat oven to 350

Dump the fruit filling in a 9×13 pan, spread the cake mix over that, chop the butter and place evenly on the cake mix (or melt and drizzle evenly). Spread nuts if desired.

Cook for 25 to 40 minutes, until golden brown.

Baklava Thumbprint Cookies

lauranav — Wed, 27 Oct 2010 15:05:31 +0000

Ingredients: (makes 48 cookies – recipe can easily be halved)

1.5 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp sea salt
4 oz Earth Balance
1/2 cup organic cane sugar
1/4 cup sucanat
1/3 cup almond milk
1 tsp vanilla
1/3 cup hazelnuts
1/3 cup walnuts
1/3 cup pistachios
1 tbsp Earth Balance
1 tbsp honey
3/4 tsp ground cinnamon

1. Whisk together the dry ingredients – all purpose flour, whole wheat flour, baking powder, sea salt

2. And then pull out the heavy duty stand mixer (or use a hand mixer) to cream the butter and sugar together. I have found that it works best to chop the Earth Balance into small cubes before adding it to the mixer.

3. Add the Earth Balance, sugar, and sucanat to the mixer and beat on medium high speed until soft and fluffy.

4. Then add the vanilla and almond milk until combined, and slowly add the flour mixture until it becomes a stiff dough. Scrape the sides down a few times to make sure everything is well combined. The final product should be stiff and a little sticky.

5. Wrap it up in plastic wrap and refrigerate for at least 30 minutes.

6. In the meantime, you can prep the “baklava” topping. Add 1/3 cup each of pistachios, hazelnuts, and walnuts to a pan and toast for about 10 minutes. Make sure to stir so that the nuts don’t burn! (You can also toast them on a sheet pan in the oven if you prefer.)

7. Once your nuts are nice and toasty they need to be finely chopped. You can do it by hand, or if you are lazy like me – add them to a food processor and give it a few pulses. Just be careful not to let it go too long and let it turn into flour! You want to have mostly tiny bits with some bigger nut chunks remaining. Add them to a small bowl.

8. And then immediately stir in 1 tbsp of Earth Balance and mix well. The warm temperature of the nuts should melt the EB quickly.

9. Next add 1 tbsp honey and stir to combine.

10. And finally a sprinkle of 3/4 tsp cinnamon to bring the delicious spice flavors of traditional baklava.

11. By this point the dough should be ready, so pull it out, prep a greased baking sheet, and preheat the oven to 325 degrees. Tear small pieces of dough off and form into small balls – about the size of a gumball.

12. Then place on the baking sheet and use your thumb to make a nice rounded imprint. You might want to make a few imprints moving around in a circle to keep them nice and round looking. These cookies don’t spread too much, so you can put them relatively close together on the baking sheet – I was able to fit 24 on each!

13. Once all the cookies are laid out, take your bottle of honey (or agave) and give a small squeeze into each cookie – you only need a drop or two.

14. Then using your fingers or a tiny spoon, press some of the nutty mixture into each thumbprint. When they are all filled, slide your baking sheets into the oven and let them bake for 12-14 minutes or until starting to turn golden brown. They will seem soft when they first come out, but they will harden as they cool.

Got this from Frontburner.

Apple crisp

lauranav — Sat, 21 Nov 2009 18:45:59 +0000

Ingredients

3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour

Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish.

In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.

Bake at 325 degrees F until apples are soft and topping is golden brown (about 30 minutes).

Number of Servings: 9

Catalan Panellets

lauranav — Wed, 21 Oct 2009 16:59:39 +0000

Don Quijote autumn 2009 newsletter

Ingredients:

750gr. almonds (250 crushed, 500 ground)
200gr. of potatoes
200gr. of sugar
1 egg (whites and yolks separated)
Lemon peel shavings
500gr. pine kernel nuts

Preparation:

Boil potatoes in their skin with salt. Once cooked, peel and mash them with a fork.

Place aside 250gr of crushed almonds, to be used later for decorating the panellets. The 500gr of ground almonds are mixed evenly with the mashed potatoes, the sugar and the lemon shavings. Refrigerate this mass for about 4 hours.

After 4 hours, roll mass into small chestnut-sized balls. Beat eggs whites and yolks separately. Cover each ball with egg whites, then pass each one over the ground almond and pine kernel nuts until completely covered by them.

Place covered balls on baking paper and using a basting brush, brush the ball with egg yolk (for a golden color after baking). Bake balls at 200C for 8-10 minutes. After panellets have cooled, they are ready to eat!

No-bake flax-seed cookies

lauranav — Wed, 25 Feb 2009 12:32:36 +0000

Here are the base elements, folks.
3/4 c. ground flax seeds
4 TB dry oatmeal (extra for rolling the cookies)
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
3 TB peanut butter (smooth or chunky is fine)
1/2 c. honey or molasses

Put all ingredients in bowl and use mixer until pulls away from sides.

Spoon onto parchment paper

Can roll in steel-cut oats, nuts, whatever

Put in fridge to firm up

Debbie Wyatt’s Breakfast Cookies

lauranav — Thu, 11 Dec 2008 15:45:04 +0000

makes about 40 cookies

Ingredients

1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
3/4 cup quick oats
1+ cup chopped pecans
1 cup Craisins or golden raisins
1 cup flaked coconut
2 cups corn flakes
Semisweet or white chocolate morsels

Directions

Pour oil into bowl and add sugars; stir well with wooden spoon – batter will be much too stiff for a mixer
Add eggs and vanilla, blend well
Stir in 2 cups flour blended with the salt and baking soda
Stir in oats, pecans, dried cranberries, cereal, and coconut (and chocolate chips if desired). Batter WILL BE stiff!
Use an ice cream scoop (sprayed with Pam) to scoop out small mounds of dough onto baking sheets; flatten slightly
You can make bigger cookies if you like
Bake at 350 for 10-15 minutes until browned
Cool on wire racks and store in an airtight container

Pumpkin Spice Cake

lauranav — Wed, 26 Nov 2008 19:18:06 +0000

My sister used to call this “pumpcake” and she loved it.

Ingredients:

1 package Spice cake mix
1 cup pumpkin
1 cup oil
1 small package instant vanilla pudding
3 eggs
1 teaspoon cinnamon
1/2 cup water
1/3 cup pecan halves

Directions:

Add ingredients together in order given, mix for 5 minutes
Grease and flour Bundt pan
Place pecan halves in bottom of pan with a pat of butter
Pour batter in
Bake at 350 for 40 to 45 minutes and turn out of pan

Snowball Cookies

lauranav — Wed, 19 Nov 2008 18:55:04 +0000

Time to pull this recipe out!

Ingredients:

2 sticks margarine or butter (I use unsalted butter)
1/2 cup of powdered sugar
2 cups of all-purpose flour (I’m trying whole-wheat flour this year)
1/2 teaspoon of vanilla
1 cup of pecans; chopped fine (by my handy-dandy Pampered Chef chopper)

Directions:

Cream margarine and sugar together
Add other ingredients
Mix well and form into balls
Place on ungreased baking sheet and bake at 350 for 20 minutes
Let cool and then roll in powdered sugar

Graham cracker dessert

lauranav — Sat, 15 Nov 2008 23:34:24 +0000

I had this at the beach so I went hunting for the recipe. This one looks right.

Cookie pan with edge

Graham crackers
1 c. almonds (or pecans) or walnuts!
2 sticks butter (I use 1 of butter & 1 of butter)
1/2 c. sugar

Layer cookie pan with graham crackers (break them apart). Place close together so that most of the glaze will stay on top of the crackers. Sprinkle on nuts.Heat butter and sugar on low until butter melts and sugar is dissolved. Then bring to a boil for 2 minutes.

Pour mixture over crackers and nuts. Bake at 350 degrees for 8 to 10 minutes.

Take out onto foil and let cool. (The first few are difficult to get out of pan.

NOTE: 1 box of graham crackers will make 3 pans of cookies.

Crock-Pot Caramel Apples

lauranav — Mon, 06 Oct 2008 19:55:24 +0000

Ingredients:

–caramel candies. This time of year in the produce section, there should be bags of soft caramel complete with popsicle stick handles.
–apples (one bag of caramel makes 4 large apples)
–nuts/sprinkles
–2 T water

The Directions:

Use a 1.5 quart or larger crockpot—I used a 4 quart.

Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.

Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.

Let cool on parchment paper or Release foil.