Oreo Biscotti

INGREDIENTS

1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted


DIRECTIONS

Preheat oven to 350 degrees F.

Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.

White Chocolate-Cranberry Biscotti

Makes 2 dozen
INGREDIENTS

2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted


DIRECTIONS

Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

Cranberry-Pistachio Biscotti

Ingredients

1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp orange zest
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup dried cranberries
1 1/2 cups unsalted pistachio nuts (or slivered almonds)


Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and zest; then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with clean kitchen towels and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. (lean into biscotti with a large knife, do not saw, to get nice even pieces.) Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green
Delicious Dishes
Crazy Sweet Tuesday
Cast Party Wednesday

Ginger Spice Biscotti

INGREDIENTS

1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants


DIRECTIONS

Line a baking sheet with parchment paper & preheat to 325 degrees F

In medium bowl, mix dry ingredients and set aside.

Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.

Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.

Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.

Monster Cookies

INGREDIENTS

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 jar (12 oz) creamy peanut butter
1/2 cup butter, softened
1/2 cup Smarties/M&Ms
1/2 cup chocolate chips
1/4 cup raisins or nuts (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

DIRECTIONS

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, beat the eggs and sugars. Add the salt, vanilla, peanut butter, and butter. Mix well.

Stir in the chocolate candies, chocolate chips, raisins/nuts, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

This recipe is also linked to...

Crazy Sweet Tuesday
This Week's Cravings: After-School Snacks
This Week's Cravings: Eat with Your Kids Day

Maple Pecan Oatmeal Cookies

INGREDIENTS

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup maple syrup
1 egg
1/2 tsp cinnamon
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup quick cooking oats
1/2 cup chopped pecans
24 pecan halves (optional)

DIRECTIONS

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spices, baking soda, baking powder and salt.

In a large bowl, beat the butter with the brown sugar until light and fluffy. Add in the maple syrup and egg and beat until well mixed. (This will create a slightly soupy mixture).

Slowly beat in the dry-ingredient mixture until just blended, then stir in the nuts.

Drop by tablespoon onto the prepared baking sheets, leaving about 1″ of space between rounds. Top with pecan halves if using.

Bake for about 9-12 minutes, until golden. Cool 10 minutes on baking sheets and transfer to wire racks to cool completely.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

Chunky Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped pecans
1 cup chocolate chips


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, pecans and chocolate chips.

Drop by heaping spoonfuls onto ungreased baking sheets. Makes about 3 1/2 dozen cookies.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe is also linked to...

This Week's Cravings: After-School Snacks
Delicious Dishes
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Tooth Friday
Sweets for a Saturday

Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup chopped walnuts


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Makes about 3 1/2 dozen cookies.

Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Oatmeal Raisin Cookies

INGREDIENTS

1 1/4 cups butter, softened
3/4 cups brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups quick cooking oats
1 cup raisins


DIRECTIONS

Preheat oven to 375 degrees.

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats and raisins until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Makes about 3 dozen cookies.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.

Decadent Triple Layer Mud Pie

INGREDIENTS

3 squares Baker’s Semi-Sweet Baking Chocolate, melted
1/4 cup sweetened condensed milk
24 Oreo Cookies
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Triple Layer Oreo Chocolate Pie

INGREDIENTS

32 Oreo Cookies
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread 1-1/2 cups of the pudding onto bottom of crust; set aside.

Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.

Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Triple Layer Lemon Pie

INGREDIENTS

1 Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow

Fusilli alla Caprese

INGREDIENTS

12 oz (350g) fusilli (mixed if you can find it)
salt and pepper to taste
4 large tomatoes, chopped
8 oz (250g) mozzarella cheese, cubed
2 Tbsp fresh basil leaves, finely sliced
1/4 cup olive oil


DIRECTIONS

Cook pasta in boiling salted water as per instructions on the package

In a large bowl mix together tomatoes, mozzarella, basil, salt, pepper and olive oil.

Drain pasta and add to bowl.

Toss well and serve warm.

NOTE: I usually try to mix the tomatoes and seasonings together the night before. I find the longer it sits together, the better the flavours are. But it still tastes fine freshly made.

NOTE: This dish also tastes great served cold. If you want a fancier looking salad, you can use mixed fusilli (the colourful stuff), cherry tomatoes and fresh mozzarella.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Red
Seasonal Sunday

Rhubarb Upside Down Cake

INGREDIENTS:

TOPPING:

1/4 cup margarine
1 cup brown sugar, lightly packed
4-6 stalks rhubarb

CAKE BATTER:

1 cup flour
3/4 cup white sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp baking powder
1 egg
1/2 tsp vanilla


DIRECTIONS:

Cut fresh rhubarb into approximately 1/2 inch pieces.

Preheat oven to 350 F degrees. In an 8-inch square cake pan: melt margarine - This can be done in the oven. Brush the sides of the pan with the melted margarine so the cake will not stick.

Coat the bottom of the pan with brown sugar. Cover the entire bottom with the rhubarb pieces.

Combine the flour and sugar. Add oil and 1/4 cup milk. Stir until the flour is damp - then beat for one minute. Stir in baking powder, remaining milk, egg whites, and vanilla. Beat for two minutes. Pour over rhubarb in the cake pan.

Bake for 35-40 minutes (making sure a cake tester comes out clean.)

Remove from oven, cool for 2 minutes, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. Allow to cool completely.


This recipe is also linked on...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Crazy Sweet Tuesday
Sweet Treats Thursday
Food on Friday: Rhubarb

Pavlova

INGREDIENTS

4 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated white sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 1/2 teaspoons cornstarch

Topping:

1 cup whipping cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


DIRECTIONS

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.

Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.

Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

Using a large rubber spatula, fold in the vinegar and vanilla extract. In a small strainer, sift the cornstarch over the top of the meringue and, with the rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.


This recipe is also linked to...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Gluten-Free Wednesdays
Sweet Treats Thursday
Allergy-Friendly Friday
Food on Friday: Eggs

Schillerlocken (a.k.a. Cream Horns)

INGREDIENTS

Pastry:
3 cups flour
2 tsp baking powder
1 tsp salt
3/4 cup Crisco shortening
2 eggs
1 tsp vinegar
Milk

Filling:
1/2 cup sugar
2 1/2 Tbsp flour
3 cups milk
1 tsp vanilla
2 eggs
1/2 cup whipping cream

DIRECTIONS

Prepare the pastry:

Preheat oven to 350-375 degrees F.

Beat eggs in measuring cup. Add the vinegar and enough milk to make 1 cup.

In a large bowl mix dry ingredients, add shortening, make into crumbs, add the liquid and mix.

You will need cannoli or bavarian cream horn forms for this recipe.


Roll the dough out about ¼ inch thick and cut into 1½ inch strips. Wrap the strips around the forms, over lapping a little. Roll the form with dough in sugar and put on parchment lined cookie sheet.


Bake until golden in colour. Allow to cool before filling.



Make the filling:

Mix flour and sugar and slowly add the milk (stirring as you pour in the milk). Cook on medium heat until scalding.

Add some of the scalded milk to the beaten eggs (to temper the eggs). Add egg mixture into the rest of the scald milk and cook till it is thick.

Cool pudding. Fold in the whipped whipping cream.

Put filling in a piping bag and filled baked horns.

NOTE: Pastries can be frozen before or after filling.

This recipe is also linked up to...

Food on Friday: Desserts
The Knit Wit's Tasty Tuesdays
Sweet Treats Thursday
Sweet Tooth Fridays
Sweets for a Saturday
Sweet Indulgences Sunday

Caramel Cheesecake Bars

Ingredients

CRUST

1 1/2 cup graham crumbs
1/2 cup chopped pecans
1/4 cup butter, melted

FILLING

4 pkg cream cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp vanilla
4 eggs

TOPPING

1/4 cup caramel topping
1/2 cup chopped pecans


Directions

Preheat the oven to 350 degrees F. Line 9x13 baking pan with foil creating handles; grease foil lining.

In a small bowl mix graham crumbs, 1/2 cup of the pecans and melted butter. Press firmly onto bottom of prepared pan.

In a large bowl, cream together the cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Beat in eggs one at a time until just blended. Pour over crust.

Bake 45 minutes or until centre is almost set. Refrigerate for 4 hours or overnight.

Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars and store leftovers in refrigerator.


This recipe is also linked to...

Sweet Indulgences Sunday
Everyday Sisters' Sharing Sundays: Nuts
Crazy Sweet Tuesday
The Knit Wit's Tasty Tuesdays
Cast Party Wednesday

Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday
Seasonal Inspiration Saturday