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Taste of Home Baking

From www.tasteofhome.com

Makeover Frosted Banana Bars

36 Servings
Prep: 15 min. Bake: 20 min. + cooling

Ingredients
3 tablespoons butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup unsweetened applesauce
1 teaspoon Spice Islands® pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup butter, softened
3 cups confectioners’ sugar
2 teaspoons Spice Islands® pure vanilla extract

Directions
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, applesauce and vanilla. Combine the flour, baking soda and salt; stir into butter mixture just until blended. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars. Refrigerate leftovers. Yield: 3 dozen.

 

Snickerdoodles

The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen

30 Servings
Prep/Total Time: 25 min.

Ingredients
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

Directions
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

 

Dilly Onion Dinner Rolls

These light, golden rolls are packed with the flavors of onion and dill. The dough can also be rolled out and cut with a biscuit cutter.

12 Servings
Prep: 30 min. + rising Bake: 15 min.

Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 4% cottage cheese
1 egg
2 tablespoons sugar
2 tablespoons dried minced onion
3 tablespoons butter, softened, divided
3 teaspoons dill seed, divided
1 teaspoon salt
2-1/4 to 2-1/2 cups all-purpose flour

Directions
In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14-in. x 6-in. rectangle. Spread with 1 tablespoon butter. With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough. Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.

 

Chocolate Chip Cheese Bars

“This is my most requested dessert recipe,” writes Teri Linquist of Gurnee, Illinois. “Everyone loves these yummy bars with their soft cream cheese filling…and the couldn’t be easier.”

12-16 Servings
Prep: 15 min. Bake: 35 min.

Ingredients
1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Directions
Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings.

 

 

Cheddar Loaves

Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad —Agnes Ward Stratford, Ontario

24 Servings
Prep: 25 min. + rising Bake: 35 min. + cooling

Ingredients
3 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
2 tablespoons butter, melted
2 eggs
3 teaspoons sugar
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
2 cups (8 ounces) shredded sharp cheddar cheese

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead cheese into the dough. Divide in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: 2 loaves (12 slices each).

 

Butterscotch Cake

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake.

12 Servings
Prep: 35 min. Bake: 25 min. + cooling

Ingredients
2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup flaked coconut
2 to 3 cups buttercream frosting

Directions
Line two greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips and water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined. Pour into prepared pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring. Place one cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator. Yield: 12 servings.

 

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert you actually forget you’re eating your vegetables, too! —Virginia LaPierre, Greensboro Bend, Vermont

18-24 Servings
Prep: 20 min. Bake: 20 min. + cooling

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 to 2 cups confectioners’ sugar

Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

 

Upside-Down Apple Pie

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. This recipe is everyone’s favorite.

6-8 Servings
Prep: 30 min. + chilling Bake: 50 min. + cooling

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apple (about 1/8 inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

Directions
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes. Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently. On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. Bake at 375° for 20 minutes. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 6-8 servings.

 

Toffee Bars

This easy-to-make treat is the perfect end to a casual meal with friends or family. If you have leftovers, send a few home with each of your guests. Joeanne Steras – Garrett, PA

24 Servings
Prep: 15 min. Bake: 20 min. + cooling

Ingredients
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed

TOPPING:
1 egg
1 cup packed brown sugar
1 teaspoon Spice Islands® pure vanilla extract
1 teaspoon baking powder
1 cup flaked coconut
1/2 cup chopped pecans or walnuts

Directions
In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Nutrition Facts: 1 bar equals 153 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 63 mg sodium, 22 g carbohydrate, 1 g fiber,

 

Peanut Butter Mini Muffins

These bite-size muffins are perfect to send in our kids’ lunches for snacktime. I make regular-size muffins for church functions and watch them disappear.

24 Servings
Prep/Total Time: 25 min.

Ingredients
1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup 2% milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1-1/2 teaspoons Spice Islands® pure vanilla extract
2/3 cup miniature semisweet chocolate chips

Directions
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.

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