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Almond Crunch Cookies

Ingredients:

1/2 cup butter,softened
3/4 cup sugar
1 large egg
1/2 teaspoon pure almond extract
1/4 cup almonds, ground in blender
1 cup sliced almonds
1 cup all-purpose flour
1/4 cup half and half or heavy cream
1 cup chocolate chips
2 teaspoons light corn syrup



Directions:
Preheat oven to 350? F.

In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix.

Form dough into 1 inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.

To make the chocolate glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes.

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Coffee-Brownie Torte

Ingredients:

2 sticks sweet (unsalted) butter
3/4 cup unsweetened cocoa powder
4 eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1/8 teaspoon salt
1 1/2 cup whipping cream
1/4 cup firmly packed brown sugar
2 tablespoons confectioners' sugar
1 tablespoon instant coffee powder
1/4 cup chocolate mini-chips or chocolate sprinkles -- for garnish



Directions:
Melt butter, stir in cocoa powder, and set aside to cool. Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; don't beat.

Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides. Bake in a preheated 350?F oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake. Cool cake in pans 5 minutes, then turn onto wire racks to cool completely.

Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners' sugar and instant coffee. Continue beating until stiff peaks form.

Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving.

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Carmel Nut Pound Cake

This cake won First Place in a contest.

1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped

Frosting
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped

1. Important: All ingredients must be at room temperature.
2. Mix butter and Crisco. Add brown sugar, a little at a time, and beat well. Add white sugar and beat until fluffy.
3. Add eggs one at a time. Add vanilla.
4. Sift flour, salt and baking powder together.
5. Add flour mixture alternately with milk. Fold in pecans.
6. Pour into a greased tube cake pan.
7. Bake at 325 degrees for 1 1/2 hours. When cake comes out of oven, begin making frosting. (Frosting will harden if made first.) While cake is warm, pour frosting over cake.
8. Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil. Remove from heat. Add pecans and pour immediately over warm cake.

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Carrot And Zucchini Bread

Ingredients:
2 eggs, beaten
1/2 cup corn oil
1 1/2 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated carrots
1 3/4 cup grated zucchini
1/2 cup golden raisins



Directions:
Preheat oven to 365 degrees F. Grease and flour 8- by 3-inch loaf pan.

Combine eggs and oil and mix well. Add dry ingredients. Fold in carrots, zucchini and raisins. Pour into loaf pan. Bake 55 minutes. Remove from oven and cool 5 minutes in pan. Remove from pan to wire rack. Cool completely.

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Cherry Cobbler

1 can (21 ounce) cherry pie filling
1/2 teaspoon Pure Almond Extract
3 tablespoons butter or margarine
3/4 cup flour
1 tablespoon and 2 teaspoons sugar
1 teaspoon baking powder
Dash of Nutmeg
1/8 teaspoon salt
1 egg
3 tablespoons milk


Mix cherry pie filling with extract. Pour into 1 1/2 quart casserole. Cut butter into next 5 ingredients. Add egg and milk all at once. Mix until just blended. Spoon over cherry pie filling.

Bake in 375 F oven 30 minutes. Serve warm. Great with vanilla ice cream.

Makes 4-6 servings

This recipe created by McCormick, Inc.

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Candlelight Inn Fudge Bars

Ingredients:
1 package (12-oz. size) semi-sweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
1 cup butter, PLUS
2 tablespoons butter
2 1/4 cups brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup coconut



Directions:
Melt 1 cup butter, mix together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut. Melt chocolate chips, 2 tbsp. butter and sweetened condensed milk over boiling water, stirring until smooth.

Spread 1/2 of brown sugar dough into a 9x13-in. baking pan. Spread chocolate mixture. Spread remaining brown sugar dough over chocolate and swirl slightly. Bake at 350?F. for 35-40 minutes.

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Lemon Coconut Bars With Cream Cheese Frosting




16 ounces angel food cake mix
1 (22 ounce) can lemon pie filling
1 cup shredded coconut (finely shredded)

Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
lemon zest, optional for garnish (optional)

1. Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
2. Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
3. Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.

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Cherry Nut Fudge

Ingredients:
1 1/2 pound confectioner's coating
OR
3 packages (6-oz. size) semisweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
3/4 cup chopped nuts
1/2 cup coarsely chopped Maraschino or red candied cherries -- well drained
1 teaspoon almond extract



Directions:
Lightly grease a 9-inch heart-shaped cake pan; line with wax paper. Set aside.

In heavy saucepan, over low heat, melt the coating with condensed milk; remove from heat and stir in nuts, cherries and extract.

Spread evenly in prepared pan. Chill 2 hours or until firm. Remove from pan; peel wax paper off. Garnish as desired. Store loosely covered in refrigerator.

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Better Than Sex Cake

Ingredients - 1 (18.25 ounce) box yellow cake mix-
1 (16 ounce) can crushed pineapple, undrained-
3 bananas, sliced-
1 small box instant vanilla pudding-
1 (16 ounce) container whipped topping-
1 1/4 cups flaked coconut-
16 ounces chopped nuts-
1/2 cup granulated sugarDirections

1.Bake cake mix according to package directions for one 13 x 9-inch cake.
2.Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.
3.Mix pudding according to package directions.
4.When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped toping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving.

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Speedy Little Devils

1 box (18.25 oz.) devils food cake mix, no pudding
1/2 cup salted butter, melted
3/4 cup creamy peanut butter
1 jar (7oz.) marshmallow cream

Preheat oven to 350 degrees. Combine cake mix and melted butter in a bowl until mixture is crumbly. Reserve 1& 1/2 cups mixture for topping. Press remaining mixture into a 9 x 13 pan. In a small bowl, combine peanut butter and marshmallow cream; mix until smooth. With a spatula or knife, spread evenly over cake mixture in pan. Crumble reserved cake mixture over top. Bake for 20 mins. Cool and cut into bars.

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Chocolate-Peanut Butter Squares

Ingredients
1 cup (2 sticks) butter, divided
3 cups powdered (confectioner's) sugar
2 cups creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups graham cracker crumbs

Directions
Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough.

Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.

Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.

Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.

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Jello Popcorn Balls

1 cup light corn syrup
1/2 cup sugar
1 (3oz.) package Jello gelatin (I like the red flavors)
9 cups popped corn

Heat corn syrup and sugar to boiling. Add jello and stir 'til dissolved. Pour over popped corn. With buttered hands, mix and form into balls. Cool on waxed paper.

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Cherry Snowball Cake

Ingredients:
1 package (8 oz. size) cream cheese, softened
2 cups confectioners sugar
1 carton (8 oz. size) Cool Whip
1 can cherry pie filling
1 large Angel Food cake
1 can crushed pineapple



Directions:
Cut cake in small pieces. Place cream cheese in a bowl and mix with beaters until fluffy. Add sugar and Cool Whip; mix well. Add drained pineapple to cream cheese mixture. Place half of cake in bowl. (like a trifle bowl) Add pie filling and a layer of cream cheese mixture. Add rest of cake. Top with remaining cream cheese mixture. Spread evenly.

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Coconut Snowflake Cake

1 box (18.25 oz.) devils food choc. cake mix
1 cup sour cream
3 large eggs
1/3 cup raspberry liqueur like Chambord
1/2 cup mini chocolate morsels
1 pkg. (8 oz.) cream cheese at room. temp.
1 jar (7.5 oz) Marshmallow cream
1 (8oz.) Cool Whip
1/2 cup seedless raspberry preserves
2 cups sweetened coconut

Heat oven to 350 degrees. In bowl of elec. mixer on med. speed beat the first 4 ingredients. for 3 mins.
Stir in chocolate morsels. Divide batter among three 8" greased and floured pans. Bake 25 mins; cool. In bowl of mixer, beat the next 2 ingredients one minute; fold in Cool Whip. Place one cake layer on plate; top with 1/4 cup preserves and 3/4 cup cream mixture, leaving a /12 inch border. Repeat layering. Add third layer. Coat cake with remaining cream mixture and coconut. Top with berries if desired.

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Chai Tea Mini Biscuits

1 cup 2% milk
3 reg. size chai tea bags
3 Tbls. sugar
1/4 tsp. cinnamon
2 cups self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup powdered sugar

Cook milk in small non-aluminum saucepan over med. heat, stirring once, 2-3 mins or just until bubbles appear (do not boil; remove from heat. Add tea bags; cover and steep for 5 mins. Remove and discard tea bags from milk, squeezing gently. Stir together sugar, cinnamon and flour in a large bowl. Cut in the butter with a fork or pastry blender until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk for later use.

Turn dough out onto lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to 3/4 inch thickness; cut with 1 1/2 inch round cutter. Place on lightly greased baking sheet.

Bake at 400 degrees for 6-7 mins. or until golden brown. Let stand 5 mins. Whisk together reserved 1 Tbls. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.

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Caramel Apple Bread Pudding

Ingredients:

***PUDDING***
1 tablespoon butter
3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces
1/2 cup coarsely chopped toasted pecans
1 1/2 cup milk
1 cup whipping cream
30 caramels
3 eggs
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups loosely packed cubed (1/2 inch) stale French bread
***TOPPING***
1/2 cup butter
2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced
1/2 cup packed brown sugar



Directions:
In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently.

Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted.

Heat oven to 350F. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes.

Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack.

Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated.

Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving.

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Baked French Toast

Butter for greasing baking dish
3 cups half & half or whole milk
3 large eggs
1 tsp. vanilla
1/8 tsp. salt
3 Tbls. sugar
12 (3/4 inch thick) diagonally cut baguette slices from a day pld baguette

Put oven rack in middle position and preheat oven to 425 degrees. Generously butter a 13 x 9 inch baking dish. Whisk together half-and-half, eggs, vanilla, salt and 2 Tbls. sugar. Arrange bread slices in 1 layer in dish and pour custard mixture over bread. Turn bread slices over once or twice to coat and let stand at room temp. for 30 mins. Sprinkle top evenly with remaining tablespoon of sugar and bake until custard is set and top is golden brown.....30 -35 mins.

Serve with maple syrup or powdered sugar or jam.

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Banana-Chocolate Cupcakes

These would be so good with a cream cheese frosting.

1/4 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
3 small bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup buttermilk
1 cup semisweet chocolate morsels
vegetable oil cooking spray

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
2. Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.
3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.
4. Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.

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Almond Pound Cake

1 cup butter
1 (8oz.) pkg. cream cheese
6 eggs
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 1/2 cups sugar
1 tsp. almond extract
1 recipe almond glaze (to follow)

Allow butter, cream cheese and eggs to stand at room temp.for 30 mins. Grease & lightly flour 10 inch Bundt pan; set aside. Preheat oven to 325 degrees. In large mixing bowl beat butter and cream cheese on med.-high speed about 30 seconds or 'til softened. Gradually add sugar, 2 Tbls. at a time, beating on med. speed about 5 mins 'til light & fluffy. Add almond extract. Add eggs, one at a time, beating on low for one minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low just 'til combined. Spoon batter into pan. Bake for 75 mins. or until toothpick inserted comes out clean. Cool in pan on rack for 15 mins. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let set 30 mins. for glaze to set.

Almond Glaze

In small bowl beat together 1 1/2 cups sifted powdered sugar, 3 oz. softened cream cheese, 1/2 tsp. almond extract ns 1 to 2 Tbls. milk to make of glazing consistency.