Desserts

A great dessert with a cup of coffee or tea can top off a meal.  You will find many great recipes for desserts on this page. These are some of the best and I know you will like them as much as I do.  If you have any dessert recipes that you would like to share, please send them to me and I will post them.

 

Z’S FLORIDA BLUEBERRY STREUSEL MUFFINS

  

Zaiga’s Blueberry Streusel Muffins

2 cups all-purpose flour (King Arthur flour works best)

1 ½ tsp baking powder

½ tsp salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 extra Lg or jumbo eggs, at room temperature

2 tsp vanilla extract

½ cup whole milk

Fresh grated rind from 1 lemon

1 tbsp fresh lemon juice

2 cups blueberries, fresh or frozen

STREUSEL TOPPING

4 tbsp sugar

1 tbsp flour

2 tsp olive oil

INSTRUCTIONS

Preheat oven to 425 degrees

Lightly grease a muffin tin with cooking spray or vegetable oil, or line with TALL tulip-style paper muffin liners.

Prepare streusel topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs, vanilla and milk, lemon rind and juice.

Add flour mixture and stir until just combined.  Do not overmix.  Fold in Blueberries.

Fill cups 2/3 full, put 1 tsp of streusel mix on top of each muffin.

Place muffin tin into oven, turn oven temp down to 350 degrees.

Bake 30 – 35 minutes.  Do toothpick test remove muffins to cool on wire rake.  They freeze well.

ENJOY!

 

JACKIE’S OHIO NORWEGIAN CROWN COOKIE

 

Jackie’s Norwegian Crown Cookies

INGREDIENTS:

1/2 cup butter

2 hardboiled egg yokes

1/4 cup sugar

1 cup flour

1/2 tsp vanilla

INSTRUCTIONS:

Cream together butter, hardboiled egg yolks, add sugar, flour and vanilla.

Drop very small size of a quarter spoonful on a cookie sheet.

Bake at 350 degrees for 12 minutes.  You will want to bake until set not brown.

Let cool and enjoy!  Best cookie ever!

ENJOY!

 

P’S FLORIDA “WORLD CLASS CHOCOLATE CHIP COOKIES

P’s “World Class” Chocolate Chip Cookies

9 INGREDIENTS:

Makes 18 large cookies
Refrigerated
1 Egg, large

INSTRUCTIONS:

1 ½ cups All-purpose flour
1 tsp baking soda
½ cup Brown sugar, firmly packed light
2 ¼ cups Chocolate chips, semisweet
6 tbsp Granulated sugar
½ tsp Salt
1 tsp Vanilla extract
Dairy
½ cup Butter, unsalted
Bake @ 350 for 13 minutes

ENJOY!

DARLENE’S FLORIDA “NO FAIL” CARAMEL CORN

Realtor that cooks, homes, for sale, Caramel Popcorn, Coldwell Banker, Rich Goellner,sold

DARLENE’S “NO FAIL” CARAMEL CORN

INGREDIENTS:

Mazola pure cooking spray

4 quarts popped popcorn

1 cup brown sugar

1/2 cup Karo light or dark corn syrup

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract

DIRECTIONS:

Spray large shallow roasting pan with cooking spray.  Add popcorn and place in preheated 250 degrees F oven while preparing caramel.

Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.  Stirring constantly, bring to a boil over medium heat.

Boil 5 minutes without stirring.  Remove from heat.  Stir in baking soda and vanilla, mix well.

Pour caramel over warm popcorn, stir to coat evenly.

Bake for 45 minutes, stirring occasionally.  Remove from oven and spread on foil that has been sprayed with cooking spray.

Cool: break apart.  Store in tightly covered container.

ENJOY!

 

KATIE’S LOUISIANA 2 INGREDIENT CUPCAKES

 

Realtor that cooks, homes, for sale, Cream Cheese Frosted Spice Pumpkin Cupcakes, Coldwell Banker, Rich Goellner, sold

Katie’s 2-Ingredient Cream Cheese Frosted Cupcakes

INGREDIENTS:

1 15.25 oz box spice cake mix

1 15 oz can pumpkin puree

FROSTING:

2 cups powdered sugar

1 cup whipped cream cheese

INSTRUCTIONS:

For the cupcakes: preheat the oven to 350 degrees F.  Line a 12-cup cupcake pa with paper liners and set aside.

Combine the spice cake mix and pumpkin puree in a bowl.  Beat with an electric mixer on medium speed until smooth.  Portion the mixture into the prepared cupcake pan.  Bake until a toothpick inserted in the centers comes out clean.  12 to 17 minutes.  Let cool completely.

For the frosting:  Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl.  Beat with an electric mixer until smooth.  Frost the cupcakes with an offset spatula.

ENJOY!

 

BETTY’S NEW YORK CLASSIC BISQUICK PEACH COBBLER

Realtor that cooks, homes, for sale, Peach Cobbler, Coldwell Banker, Rich Goellner, Sold

 

Betty’s Classic Bisquick Peach Cobbler

INGREDIENTS:

1 cup Original Bisquick mix

1 cup milk

1/2 tsp ground nutmeg

1/2 cup butter, melted

1 cup sugar

1 can (29 oz) sliced peaches, drained.  You can also use canned cherries, blueberries and apples in place of peaches.

INSTRUCTIONS:

Heat oven to 375 degrees.

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.  Stir in butter until blended.  Stir together sugar and peaches, spoon over batter.

Bake 50 to 60 minutes until golden.

ENJOY!

 

LOUISE FLORIDA PINEAPPLE & RHUBARB PRESERVES

Realtor that cooks, homes, for sale,pineapple rhubarb preserves, Coldwell Banker, Rick Goellner, sold

Louis’s Pineapple Rhubarb Preserves

INGREDIENTS:

4 cups rhubarb cut into1 inch pieces

3 cups sugar

1 large 20 oz. can crushed Pineapple (drained)

1 pkg. strawberry jello

INSTRUCTIONS:

Mix sugar and rhubarb in large pan refrigerate overnight.  The next day add crushed pineapple and cook for 10 minutes, stirring often.  Add 1 package of strawberry jello at the end and mix well.  Let cool and put into jars and refrigerate.  Recipe can be cut in half.

ENJOY!

 

BARB’S WISCOSIN SOUTHERN HOSPITALITY PIE

Realtor that cooks, homes, for sale, Southern Hospitality Pecan and Coconut Pie, Coldwell Banker, Rick Goellner sold

Barb’s Southern Hospitality Pie

INGREDIENTS: 

Topping

1 1/2 cups chopped pecans

2 cups coconut, shredded or flaked

1/2 cup butter

Pie

1 (8 oz.) cream cheese

1 (14 oz.) can sweetened condensed milk

1 (16 oz.) Cool Whip Topping, thawed

2 large graham cracker pie crust

Garnish

caramel ice cream topping

chocolate ice cream topping

INSTRUCTIONS:

Melt butter in skillet over low heat.  Add pecans and coconut stirring constantly to brown.  Cool.  Mix cream cheese and sweetened condensed milk until smooth.  Fold in non dairy whipped topping.  Pour evenly into crust.  Sprinkle with coconut and pecan mixture.  Drizzle with the caramel and chocolate toppings.  Cover and freeze until frozen hard.  Remove from freezer 10 – 15 minutes before serving

ENJOY!

 

ELEANOR’S LOUISIANA POPEYE FRUIT CAKE

 

Realtor that cooks, homes, for sale, Fruit Cake, Coldwell Banker, Rick Goellner sold

Eleanor’s Popeye Fruit Cake

INGREDIENTS:

1/4 lb. butter

2 cups all purpose flour

1 tsp. cinnamon

1 tsp. soda

2 cups sugar

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. all spice

5 eggs, separated

1/2 cup molasses

1/4 cup rum

1 lb. pecans

1/2 lb. pitted dates

1 lb. raisins

1/2 lb. pineapple candied

1/2 lb. candied cherries

1 lb. mix fruits

INSTUCTIONS:

Take tube pan, greased well, lined with parchment paper, grease paper well, repeat parchment paper and grease in another tube pan. Cream butter.  Add flour, cinnamon, soda, sugar, cloves, nutmeg and all spice.  Mix well.  Add beaten egg yolks, molasses and rum.  Mix well.  Then add pecans, dates, raisins, pineapple, cherries and mix fruit.  Stir with hands.  After mixed, add beaten egg whites.  Fold in well. Pour into the two prepared tube pans.  Bake for 270 degrees for 2 hours.  Turn upside down on foil until completely cooled.  Candied fruit and pecans can be arranged on top of cake to garnish when taken out of the oven and turned upside down while still hot from the oven.

ENJOY!

 

DIANE’S MONTANA WHITE CHOCOLATE AND CRANBERRY COOKIES

Realtor that cooks, homes, for sale, White Chocolate and Cranberry Cookies, Coldwell Banker, Rick Goellner sold

Diane’s White Chocolate and Cranberry Cookies

INGREDIENTS:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 Tbsp. brandy

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

INSTRUCTIONS:

Preheat oven to 375 degrees F.  Grease cookie sheets. You can also use parchment paper to line the cookie sheets.  In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and brandy.  Combine the flour and baking soda; stir into the sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonful’s onto prepared cookie sheets.  Bake 8 to 10 minutes in the preheated oven.  For best results, take them out while they are still doughy.  Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.  Recipe makes 2 dozen.

ENJOY!

 

N’S – PA CHOCOLATE CHOCOLATE MOUSSE 

 

  Realtor that cooks, homes, for sale, Chocolate Mousse, Coldwell Banker, Rick Goellner sold

N’s Chocolate Chocolate Mousse

INGREDIENTS:

3 large eggs, separated

3 tsps. dark brown sugar

3 1/2 oz. dark chocolate

1 1/2 cups heavy cream

1 tsp. olive oil

INSTRUCTIONS:

Wisk the egg yolks and sugar together in a small heatproof bowl.  Place the bowl over a saucepan of barely simmering water and continue whisking until thick and creamy.  Remove from the heat.  Put the chocolate in a small heatproof bowl and place over the simmering water to melt, whisk olive oil into the melted chocolate and pour into the egg yolk mixture, stir to combine and set aside to cool.  Whip 1 cup of the cream in a small bowl until soft peaks form.  In a separate bowl, whisk the egg whites until soft peaks form.  Fold the cream and whites together.  Stir 1 spoonful of the egg white mixture into the chocolate.  Add the remaining whites and gently fold until combined.  Pour the mousse into serving cups or bowls.  Cover with plastic wrap and refrigerate for 2 hours or until required.  Whip the remaining cream in a small bowl.  Spoon into a pastry bag fitted with a star nozzle.  Squeeze a small amount on top of each mousse.  Decorate with shaved extra chocolate.  Serves 4

ENJOY!

 

W’S – NEW JERSEY LEMON RECTANGLES

  Realtor that cooks, homes, for sale, Lemon Napoleon, Coldwell Banker, Rick Goellner sold

W’s Lemon Rectangles

INGREDIENTS:

2 sheets frozen puff pastry, thawed

1/2 cup heavy cream

1/2 cup lemon curd

1 Tbsp. powdered sugar

1/2 tsp. lemon juice

INSTRUCTIONS:

Preheat the oven to 400 degrees.  Cut each sheet of puff pastry into six rectangles (2 1/2 x 5 in).  Lay the pastry on two baking sheets and bake for 10-15 minutes until puffed and golden brown.  Remove from the oven, flatten slightly and leave to cool.  Whip the cream in a small bowl until soft peaks form.  Add the lemon juice to the lemon curd and stir to combine.  Mix lemon curd mixture into cream.  Spread half of the lemon cream over four pieces of the pastry.  Top with another piece of pastry and repeat the process, finishing with the last pastry sheet.  Dust with powdered sugar, garnish with fruit and serve immediately.  Serves 4.

ENJOY!

 

MARY ANNE’S WYOMING WALNUT CHRISTMAS BALLS

 Realtor that cooks, homes, for sale, Walnut Christmas Balls, Coldwell Banker, Rick Goellner sold

Mary Ann’s Walnut Christmas Balls

INGREDIENTS:

1 cup walnuts

2/3 cup powdered sugar, divided

1 cup butter or margarine, softened

1 tsp. vanilla

1 3/4 cups all-purpose flour

Chocolate Filling recipe to follow

INSTRUCTIONS:

Preheat oven to 350 degrees.  In food processor or blender, process walnuts with 2 tablespoons of sugar until finely ground; set aside,  In large bowl, cream butter and remaining sugar.  Beat in vanilla  Add flour and 3/4 cup of the ground walnuts; mix until blended.  Roll dough into about 3 dozen walnut-size balls.  Place 2 inches apart on ungreased cookie sheets.  Bake 10 to 12 minutes or until just golden around edges.  Remove to wire racks to cool completely.

Chocolate Filling:

Chop 3 squares (1 ounce each) semisweet chocolate into small pieces; place in food processor or blender with 1/2 teaspoon vanilla.  In small saucepan, heat 2 tablespoons each butter or margarine and whipping cream over medium heat until hot; pour over chocolate.  Process until chocolate is melted turning machine off and scraping side as needed.  With machine running, gradually add 1 cup powdered sugar; process until smooth.  After preparing chocolate filling, place generous teaspoonful of filling on flat side of half of cookies.  Top with remaining cookies, flat side down, forming sandwiches.  Roll chocolate edges of cookies in remaining ground walnuts.  Makes 1 1/2 dozen cookies.

ENJOY!

 

ALICE’S GEORGIA SUGAR COOKIE WREATHS

  Realtor that cooks, homes, for sale, Sugar Cookie Wreaths, Coldwell Banker, Rick Goellner sold

Alice’s Sugar Cookie Wreaths

INGREDIENTS:

1 package Betty Crocker Sugar Cookie Mix

1/3 cup softened butter

1 egg

green food coloring

candied or maraschino cherry pieces

INSTRUCTIONS:

Preheat oven to 375 degrees.  Combine cookie mix, softened butter and egg in large bowl.  Stir until thoroughly blended.  Tint dough with green food coloring.  Stir until desired color.  Form into balls the size of miniature marshmallows.  For each wreath, arrange 9 or 10 balls with sides touching into a ring, 2 inches apart, on ungreased baking sheets.  Flatten slightly with fingers.  Place small piece of candied cherry on each ball.  Bake at 375 degrees for 5 to 7 minutes or until set but not browned.  Cool 1 minute on baking sheets.  Remove to cooling racks.  Cool completely,  Store in airtight container.  Makes 2 dozen cookies.

ENJOY!

 

Z’S FLORIDA CRANBERRY CRUNCH SQUARES

 Realtor that cooks, homes, for sale, Cranberry Crunch Squares, Coldwell Banker, Rick Goellner sold 

Z’s Cranberry Crunch Squares

INSTRUCTIONS:

1 cup rolled uncooked oats

1/2 cup flour

1 cup brown sugar

1/2 cup butter

1 16 oz. can whole cranberry sauce

INSTRUCTIONS:

Preheat oven to 350 degrees.  Grease an 8 x 8 baking pan.  Mix together the oats, flour, brown sugar and cut in soften butter until crumbly.  Place half mixture into 8 x 8 greased baking dish.  Top with cranberry sauce.  Top with rest of oat mixture.  Bake at 350 degrees for 45 minutes.  Cut into squares.  Can be served with warm with vanilla ice cream or just by itself.

ENJOY!

 

KARA’S WYOMING CREAM CHEESE COOKIES

Realtor that cooks, homes, for sale, Cream Cheese Cookies, Coldwell Banker, Rick Goellner sold

Kara’s Cream Cheese Cookies

INGREDIENTS: 

1/2 cup butter flavored Crisco

1 pkg. (3 oz.) cream cheese, softened

1 cup sugar

1/2 tsp. vanilla

2 Tbs. milk

1 cup all-purpose flour

1/2 cup chopped pecans

INSTRUCTIONS: 

Preheat oven to 375 degrees.  Combine Crisco, cream cheese and milk in medium bowl.  Beat at medium speed of electric mixer until well blended.  Beat in sugar and vanilla.  Mix in flour.  Add nuts.  Drop dough by level measuring tablespoonfuls, 2 inches apart, onto ungreased cookie sheet.  Bake at 375 degrees for 10 minutes.  Remove to cooling rack.  Makes 3 dozen.

ENJOY!

J’S VERMONT MILK CHOCOLATE FLORENTINE COOKIES

  Realtor that cooks, homes, for sale, Milk Chocolate Florentine Cookies, Coldwell Banker, Rick Goellner sold

J’s Milk Chocolate Florentine Cookies

INGREDIENTS:

2/3 cup butter or margarine

2 cups quick oats, uncooked

1 cup sugar

2/3 cup all-purpose flour

1/4 cup corn syrup

1/4 cup milk

1 tsp. vanilla extract

1/4 tsp. salt

One 11 1/2-ounce package ( 2 cups) milk chocolate morsels

INSTRUCTIONS:

Preheat oven to 375 degrees

Melt butter in medium saucepan over low heat.  Remove from heat.  Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.  Drop by measuring teaspoonfuls, about 3 inches apart, onto foil-lined cookie sheets.  Spread thin with rubber spatula.  Bake 5 to 7 minutes.  Cool on cookie sheets. Peel foil away from cookies.  Melt milk chocolate morsels over hot (not boiling) water; stir until smooth.  Spread chocolate on flat side of half the cookies.  Top with remaining cookies.  Makes 3 1/2 dozen sandwich cookies.

ENJOY!

OLIVIA’S ARKANSAS PINEAPPLE RAISIN COOKIES

  Realtor that cooks, homes, for sale, Pineapple Raisin Cookies, Coldwell Banker, Rick Goellner sold

Olivia’s Pineapple Raisin Cookies

INGREDIENTS:

2 cans (8 ounces each) crushed pineapple in juice

1/2 cup margarine, softened

1/2 cup sugar

1 tsp. vanilla extract

1 cup all-purpose flour

4 tsps. grated orange peel

1 cup blanched slivered almonds, toasted

1 cup raisins

INSTRUCTIONS:

Drain pineapple well, pressing out excess liquid with back of spoon.  Beat margarine and sugar in large bowl until light and fluffy.  Stir in drained pineapple and vanilla.  Beat in flour and orange peel.  Stir in almonds and raisins.  Drop by heaping tablespoonfuls, 2 inches apart, onto greased cookie sheets.  You can also line your cookie sheets with parchment paper for easy clean up after baking.  Bake in 350 degree oven 20 to 22 minutes until firm.  Cool on wire racks.  Makes 2 to 2 1/2 dozen cookies.

ENJOY!

 

GEORGIANNE’S RHODE ISLAND HOLIDAY FRUIT DROPS

 

 Realtor that cooks, homes, for sale, Holiday Fruit Drops, Coldwell Banker, Rick Goellner sold

Georgianne’s Holiday Fruit Drops

INGREDIENTS:

1/2 cup butter, softened

3/4 cup packed brown sugar

1 egg

1 1/4 cups all-purpose flour

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

Pinch salt

1 cup (8 ounces) diced candied pineapple

1 cup (8 ounces) red and green candied cherries

8 ounces chopped pitted dates

1 cup (6 ounces) semisweet chocolate chips

1/2 cup whole hazelnuts

1/2 cup pecan halves

1/2 cup coarsely chopped walnuts

INSTRUCTIONS:

Preheat oven to 325 degrees.  Lightly grease cookie sheets or line with parchment paper.  Cream butter and sugar in large bowl.  Beat in egg until light and fluffy.  Mix in flour, vanilla baking soda, cinnamon and salt.  Stir in pineapple, cherries, dates, chocolate chips, hazelnuts, pecans and walnuts.  Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.  Bake 15 to 20 minutes or until firm and lightly browned around edges.  Remove to wire racks to cool completely.  The cherries, hazelnuts and pecans halves are not chopped, but left whole.  Makes about 8 dozen cookies.

ENJOY! 

 

CINDY’S MASSACHUSETTS PECAN DATE BARS

Realtor that cooks, homes, for sale, Pecan Date Bars, Coldwell Banker, Rick Goellner sold

Cindy’s Pecan Date Bars

INGREDIENTS:

Crust

1/3 cup cold butter or margarine

1 package moist deluxe white cake mix

1 egg

Topping

1 package (8 ounces) chopped dates

1 1/4 cups chopped pecans

1 cup water

1/2 tsp. vanilla extract

Confectioners’ sugar

INSTRUCTIONS:

Preheat oven to 350 degrees.  Grease and flour 13×9 inch pan.  For crust, cut butter into cake mix with a pastry blender or 2 knives until mixture is crumbly.  Add egg; stir well (mixture will be crumbly).  Pat mixture into bottom of pan.  For topping, combine dates, pecans and water in medium saucepan.  Bring to a boil.  Reduce heat and simmer until mixture thickens, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Spread date mixture evenly over crust.  Bake 25 to 30 minutes.  Cool completely in pan on wire rack.  Dust with confectioners’ sugar.  Makes 32 bars.  Pecan Date Bars are moist and store well in airtight containers.  Dust with confectioners’ sugar to freshen before serving.

ENJOY!

 

RENEE’S FLORIDA CHOCO-COCO PECAN CRISPS

 

 Realtor that cooks, homes, for sale, Choco Coco Pecan Crisps, Coldwell Banker, Rick Goellner sold

Choco-Coco Pecan Crisps

INGREDIENTS:

1/2 cup butter or margarine, softened

1 cup packed light brown sugar

1 egg

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 cup chopped pecans

1/3 cup unsweetened cocoa

1/2 tsp. baking soda

1 cup flaked coconut

INSTRUCTIONS:

Cream butter and sugar in large bowl until light and fluffy.  Beat in egg and vanilla.  Combine flour, pecans, coca and baking soda in small bowl until well blended.  Add to creamed mixture, blending until stiff dough is formed.  Sprinkle coconut on work surface.  Divide dough into 4 parts.  Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated.  Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or leave ungreased.  Cut rolls into 1/8-inch-thick slices.  Placer 2 inches apart on cookie sheets.  Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire rakes to cool.  Makes about 6 dozen cookies.

ENJOY!

 

LUCY’S MARYLAND LEMON NUT BARS

Realtor that cooks, homes, for sale, Lemon Nut Bars, Coldwell Banker, Rick Goellner sold

Lucy’s Lemon Nut Bars

INGREDIENTS:

1 1/3 cups flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

3/4 cup margarine

1 cup old fashioned or quick oats, uncooked

1/2 cup chopped nuts

1 8-oz pkg. cream cheese softened

1 egg

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

INSTRUCTIONS:

Preheat oven to 350 degrees.  Stir together flour and sugars in medium bowl. Cut in margarine until mixture resembles coarse crumbs.  Stir in oats and nuts.  Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 13×9-inch baking pan.  Bake 15 minutes. Beat cream cheese, egg, juice and peel in small mixing bowl at medium speed with electric mixer until well blended, pour over crust, sprinkle with reserved crumb mixture.  Bake 25 minutes. Cool; cut into bars.  Makes 3 dozen.

ENJOY!

 

JOY’S FLORIDA CHOCOLATE PEANUT BUTTER BALLS

Realtor that cooks, homes, for sale, Chocolate Peanut Butter Balls, Coldwell Banker, Rick Goellner sold

Joy’s Chocolate Peanut Butter Balls

INGREDIENTS:

1 cup crunchy peanut butter

1/4 cup margarine or butter, softened

2 cups Rice Krispies cereal

1 cup confectioners’ sugar

1 package (14 oz.) chocolate candy coating

2 Tbsps. shortening

White candy coating, melted (optional)

INSTRUCTIONS:

In a large bowl, combine peanut butter and margarine.  Add Rice Krispies cereal and sugar, mixing until evenly combined.  Portion cereal mixture, using a rounded measuring teaspoon.  Roll into balls; set aside.  In top of double boiler, over hot water, melt chocolate coating and shortening.  Dip each peanut butter ball in coating and place on waxed paper lined baking sheet.  Drizzle with melted white coating if desired or you can dip some of the peanut butter balls in chocolate coating and some of them in the white coating instead. Refrigerate until firm.  Place in small candy paper cups to serve.  Note one package (12 oz) semi-sweet chocolate morsels may be used in place of chocolate candy coating.  Makes 4 1/2 dozen.

ENJOY!

 

BARB’S MISSOURI BLUEBERRY BUCKLE

 

  Realtor that cooks, homes, for sale, Blueberry Buckle, Coldwell Banker, Rick Goellner sold

Barb’s Blueberry Buckle

INGREDIENTS:

1 stick butter (1/2 cup)

1 1/4cup sugar

1 cup flour

1 1/4 tsps. baking powder

1/4 Tsp. salt

1 cup milk

2 cups blueberries, fresh or frozen, rinsed and drained

2 Tbsps. sugar

INSTRUCTIONS:

Preheat oven to 350 degrees.  Melt the butter in a microwave safe dish.  Mix together the sugar, flour, baking powder, and salt in a large mixing bowl.  With a large wooden spoon, mix in the milk and melted butter, stirring until just incorporated.  Spray a 9-inch square baking dish with cooking spray and pour in the batter.  Sprinkle the blueberries over the top evenly.  Sprinkle the top with 1 tablespoon of sugar and place in the oven for 40 minutes.  Sprinkle with remaining tablespoon of sugar and continue baking 15 to 20 more minutes or until golden and bubbly.

ENJOY!

BEA’S FLORIDA FAMOUS CARROT CAKE

Realtor that cooks, homes, for sale, Carrot Cake, Coldwell Banker, Rick Goellner sold

Bea’s Famous Carrot Cake

INGREDIENTS:

2 cups granulated sugar

1 1/3 cups vegetable or canola oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins

1-pound carrots, grated

1/2 cup diced fresh pineapple, or you can use 1/2 cup crushed drained pineapple

FROSTING:

3/4 pounds of cream cheese, at room temperature

1/2-pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar, sifted

INSTRUCTION:

Preheat oven to 350 degrees.  Butter two 8-inch round cake pans.  First, completely butter both pans, then line the bottom of the pans with parchment paper.  Then, butter the parchment paper and flour the pans.  Don’t skip this step!  The cakes won’t release from the pans unless you complete this step.  Believe us, it has happened!  Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.  Add the vanilla.  In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt.  Add the dry ingredients to the wet ingredients.  Toss the raisins with 1 tablespoon flour.  Fold in the carrots and pineapple.  Add to the batter and mix well.  Divide the batter equally between the two pans.  Bake for 55-60 minutes, or until the toothpick comes out clean.  Allow cakes to cool completely in the pans set over a wire rack.  FROSTING:  Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment until just combined.  Add the sugar and mix until smooth.  Place one-layer, flat side up, on a plate or cake stand.  With a knife, or offset spatula, spread the top with frosting.  Place the second layer on top, rounded side up, spread the frosting evenly on the top and sides of the cake.

ENJOY!