Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 5 pounds sweet potatoes
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup evaporated milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Topping:

• 1 cup packed brown sugar
• 1/2 cup flour
• 1/3 cup butter, melted
• 1 cup chopped pecans

Directions:

Peel the sweet potatoes and cut into 1 inch pieces. Place in a large pot of boiling, salted water and cook for 15 minutes, until the sweet potatoes are very tender. Drain and transfer to a large mixing bowl. Add sugar, evaporated milk, salt, butter, vanilla, and eggs, and beat with a mixer until creamy. Pour into a greased 9×13 casserole dish.

For the topping, combine the brown sugar, flour, pecans, and butter into a dish and mix well to combine. Sprinkle the mixture of the sweet potatoes.

Bake at 350 degrees for 30 to 35 minutes.

I would say this serves 12 people for a regular side dish but many more for a pot luck dinner.

Nutrition:

Substitutions:

I cut the sugar down to 1/4 cup in the sweet potatoes. To make everyone happy, try replacing half of the topping with mini marshmallows (add them the last 10 minutes of baking).

My own concoction.

Read my review of this recipe.

Ingredients:

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
• 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions:

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Makes 30 to 35 truffles.

Nutrition:

Substitutions:

I used Frangelico in place of the brandy.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons instant coffee granules or espresso powder, dissolved in 1 tablespoon of hot water, cooled to room temperature
• 2 teaspoons vanilla
• 1 teaspoon grated orange peel (optional)
• 1 cup white chocolate chips
• 1 cup chocolate covered toffee bits (Heath Bars)

Directions:

Preheat oven to 350 degrees. Grease a 13×9-inch baking pan. Combine flour, baking soda, salt, and cinnamon in a large bowl. Set aside. Beat butter and sugars with an electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add coffee mixture, vanilla, and orange peel, if desired; beat well. Stir in chocolate chips and toffee bits.

Pour batter evenly into prepared pan. Bake 25 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 30 bars.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 3/4 cups (1 1/2 sticks), butter, softened
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• Powdered sugar
• Decorating gels - for eyes, nose, and buttons

Directions:

Mix cream cheese, sugar, butter, and vanilla with an electric mixer on medium speed until well blended. Add flour and baking soda; mix well.

Shape dough into equal number of 1/2-inch and 1-inch diameter balls. Using 1 small and 1 large ball for each snowman, place balls, slightly overlapping, on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in additional flour. Repeat with remaining dough.

Bake at 325 degrees for 19 to 21 minutes, or until lightly browned. Cool on wire rack. Sprinkle each snowman with powdered sugar. Decorate with decorating gels.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

• 1 1/2 cups (3 sticks) butter, softened
• 3/4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups (12 ounces) semi-sweet chocolate mini morsels
• 1/2 cup finely chopped nuts
• Powdered Sugar

Directions:

Preheat oven to 375 degrees. Beat butter, sugar, vanilla, and salt in a large mixing bowl until creamy. Gradually beat in flour; stir in chocolate morsels and nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until the cookies are set and lightly browned. Remove from the oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Makes about 5 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 1 large egg
• 1 tablespoon maraschino cherry juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups M&M’s Milk Chocolate Mini Baking Bits
• 1/2 cup chopped walnuts
• 1/3 cup well drained chopped maraschino cherries

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy; beat in sour cream, egg, maraschino cherry juice, and vanilla. In a medium bowl, combine flour, baking soda, and salt; add to creamed mixture. Stir in M&M’s, walnuts, and maraschino cherries. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookies sheets. Bake about 15 minutes. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in a tightly covered container.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

I couldn’t find the mini M&M’s, so I used 2 cups of regular sized M&M’s.

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

Cookies:

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 3 tablespoons maple syrup
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup quick oats (not old-fashioned)
• 1/2 cup coarsely chopped pecans, toasted
• 1/4 cup chopped dates

Frosting:

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 2 tablespoons maple syrup
• 1 1/2 cups powdered sugar
• 1/3 cup finely chopped pecans, toasted

Directions:

For the cookies, preheat oven to 350degrees. Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Beat in maple syrup. Combine flour, baking soda, and salt in a separate bowl; gradually beat into butter mixture. On low speed, beat in oats, pecans, and dates.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 12 minutes or until cookies are golden brown. Let stand on cookie sheets for 2 minutes and then transfer to wire racks and cool completely.

For the frosting, beat cream cheese and butter in a small bowl with an electric mixer at medium speed until smooth. Beat in maple syrup. Gradually beat in powdered sugar until smooth. Spread frosting over cooled cookies; top with finely chopped pecans.

Makes about 2 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

• 3/4 cup unsalted butter, softened
• 1/4 cup shortening
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 & 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 teaspoon salt
• 1 cup finely chopped pistachios, divided into 1/2 cup portions

Directions:

Beat butter, shortening, and sugar at medium speed until creamy. Add vanilla and stir well. In a separate bowl, combine flour, oats, salt, and 1/2 cup of chopped pistachios. Gradually add flour mixture to butter mixture. Mix well. Cover and refrigerate for an hour.

Preheat oven to 325°. Roll cookie dough in 1-inch balls. Roll each ball in remaining chopped pistachios, coating well. Place balls about 2 inches apart on ungreased baking sheets. Bake about 15 minutes, or until edges are slightly browned. Cool on wire racks.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 1 cup butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sweetened dried cranberries
• 1 & 1/2 cups coarsely chopped pecans, toasted
• 1 & 1/4 cups quick-cooking oats
• 8 ounces white chocolate baking squares or bars (optional)

Directions:

Preheat oven to 375°.

Beat butter until creamy. Gradually add sugars and mix well. Add egg and vanilla. Mix well. Combine flour, baking soda, baking powder, and salt. Add gradually to butter mixture. Mix until blended. Stir in cranberries, pecans, and oats.

Drop dough by tablespoonfuls onto lined or lightly greased baking sheets. Place cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned. Cool on baking sheets for 2 minutes. Then, transfer to wire racks to finish cooling.

Melt white chocolate and transfer to a zip-top bag. Cut the corner of the bag and use to drizzle white chocolate onto cookies.

Makes about 4 dozen cookies.

Nutrition:

Substitutions:

Instead of drizzling the white chocolate on top, I added 1 1/2 cups of chips to the cookie dough and omitted the nuts.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 1 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Raw Sugar

Directions:

In a large bowl, cream together the butter, brown sugar, egg, and vanilla until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Roll the dough into walnut sized balls and then roll in raw sugar to coat the ball. Cover the dough and chill for at least 1 hour.

Preheat oven to 350 degrees F. Grease cookie sheets. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Allrecipes.