Sweet table ideas and recipes.

Amarante

Thu, Aug 27 2015, 1:07 pm

This is a doctored brownie mix. Just sub margarine for butter as it's a tiny amount necessary to make the glaze the right consistency.

PEANUT BUTTER BROWNIE BARS

Here’s a no-fuss sweet that will appeal to adults and children alike. Creamy peanut butter, crunchy nuts and crisp cereal make the bars fun to bite into.

PREP: 20 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 3 DOZEN

1package fudge brownie mix (13-in. x 9-in. pan size)
12peanut butter cups, chopped
1/2cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 1/4 cups creamy peanut butter
1 tablespoon butter
1 1/2 cups crisp rice cereal
1teaspoon vanilla extract
1/8 teaspoon salt

1. Prepare the brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs.

2. Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.

3. Meanwhile, in a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.”

Excerpt From: Editors of Taste of Home. “Taste of Home Cake Mix Creations.”

Amarante

Thu, Aug 27 2015, 1:31 pm

“rosh hashanah honey cookies

MAKES ABOUT 8 DOZEN

2 large eggs
“⅓ cup honey
1 cup sugar
⅔ cup vegetable oil
1½ teaspoons pure vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
2 tablespoons seltzer or club soda
4¼ cups all-purpose flour

1. Fit an electric mixer with the dough hook, and beat the eggs, honey, sugar, oil, vanilla, baking powder, cinnamon, and seltzer on medium-low speed for 15 minutes. Add the flour and mix until incorporated. Cover the bowl and refrigerate for several hours or as long as overnight.

2. Preheat the oven to 350°F. Line several baking sheets with parchment paper.

3. With oiled hands, form the dough into walnut-size balls, and place them 1 inch apart on the prepared baking sheets. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until golden brown, 14 to 17 minutes. (Watch that the bottoms do not burn.

4. Let the cookies cool on the baking sheets set on wire racks.

5. Repeat with the remaining dough”

Source: From: Judy Bart Kancigor. “Cooking Jewish.

Amarante

Thu, Aug 27 2015, 1:35 pm

Lemon Macadamia Nut Cookies

(Adapted from the Mrs. Fields Best Cookie Book Ever)

Yield: About 2 1/2 dozen

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) light brown sugar
1/2 cup sugar
1/2 cup (4 oz) salted margarine
4 oz tofutti cream cheese, softened
1 large egg
2 teaspoons lemon extract or 1/2 teaspoon lemon oil
7 oz whole roasted salted macadamia nuts (about 1 1/2 cups)

Preheat the oven to 300. In a medium bowl whisk together the flour, baking soda and salt.
Place both sugars in the bowl of the electric mixer and beat until combined. Add margarine and cream cheese and beat until the mixture forms a smooth paste. Add the egg and lemon extract and beat until combined. Add the flour mixture and macadamia nuts and mix on low speed until just combined.

Line two cookie sheets with parchment paper. Drop tablespoon sized balls of cookie dough 2 inches apart on the cookie sheet. Bake for 18 to 20 minutes. Check after 10 minutes. If the cookies don’t look like they are spreading press the tops down gently and continue cooking until set. They won’t brown on top, but the bottoms will be lightly browned. Immediately move the cookies onto a wire rack and cool.

Amarante

Thu, Aug 27 2015, 1:39 pm

Red VelvetCupcakes

In order to get the particular texture of red velvet cake the recipes all call for buttermilk. A good parve substitution is soymilk curdled with vinegar or lemon juice. I wouldn’t want to drink it but it is a great substitution in baking.

Red Velvet Cupcakes (adapted from Smitten Kitchen)

Yield: approximately 35 cupcakes

Ingredients:

1 1/4 cup soy milk
1 tablespoon vinegar
3 1/2 cups cake flour (do not substitute all purpose flour)
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

Preheat oven to 375 degrees. Line muffin pans with cupcake papers.
Combine soymilk and one tablespoon vinegar. Stir to combine and set aside. In a few minutes it should curdle and thicken.

Whisk cake flour, cocoa and salt in a bowl.

Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with curdled soymilk in two batches. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

Pour batter into cupcake pans filling them ¾ full. Place cupcakes in the over and immediately turn the temperature down to 350.

Bake for 20-25 minutes or until a cake tester comes out clean.

Cream Cheese Frosting (adapted from The Well Decorated Cake by Toba Garrett)

Ingredients

1/2 cup margarine
1 oz solid vegetable shortening
5 oz toffuti cream cheese
3/4 lb 10X confectioners’ sugar
1/2 teaspoon vanilla
1 Tablespoon lemon juice (more to taste)
1 1/2 teaspoon meringue powder

Cream butter, shortening, and cream cheese together for 1-2 minutes. Stop and scrape the bowl. Cream for an additional 60 seconds. If the mixture starts to look oily it has beaten enough, even if it has been shorter than 2 minutes.

Sift the sugar. Beat sugar 1 cup at a time into the margarine mixture.

Add the lemon juice, vanilla and meringue powder.

Beat for a minute or two making sure the ingredients are throughly incorporated.
Add more lemon juice to taste to give the frosting the desired layer of tanginess.

Amarante

Thu, Aug 27 2015, 1:41 pm

15 Minute Rocky Road Fudge

(adapted from Cooks Illustrated)
Makes about 2 1/2 pounds

Ingredients
16 ounces semisweet chocolate , chopped fine
2 ounces unsweetened chocolate , chopped fine
½ teaspoon baking soda
1/8 teaspoon table salt
1 ¼ cups vegan sweetened condensed milk (see recipe below)
1 tablespoon vanilla extract
1 cup mini-marshmallows (if making the fudge vegan use cut up vegan marshmallows)
1 cup chopped salted peanuts
½ cup semisweet chocolate chips

Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. Do not melt the chocolate completely or the fudge may become greasy.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula.
Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares. Let come to room temperature for a few minutes before serving.

The fudge is best within a few days, because it will dry out as it sits. It can be stored tightly wrapped in the freezer, however, for up to three months.

TO MAKE DOUBLE BATCH:
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water

Sweetened Condensed Milk (from http://www.veganwolf.com/recip.....k.htm)
Dry soymilk powder equivalent to making 3 cups of milk (3/4 cup Better Then Milk brand)
3/4 cup water
6 Tablespoons margarine
1 1/2 cup sugar
pinch of salt

Mix soymilk powder and water until they reach the boiling point (I use the microwave)

Melt the margarine in a pain on the stove. Add the sugar. When the sugar begins to melt add the hot milk and salt. Bring to a gentle boil and cook for 5 minutes stiring constantly.

Let cool and use in any recipe calling for sweetened condensed milk.

Mevater

Wed, Jan 13 2016, 3:25 pm

pickle321 wrote:

Peanut chews

3/4 Cup Sugar
1 Cup Honey
1 Cup Peanut Butter
6 Cups of Rice Krispies
16 oz. Bag of Chocolate Chips / Baking Chocolate

1. Mix sugar and honey on a low flame
2. Shut the flame and add in peanut butter and then rice krispies
3. Mix Well
4. Pour in 2 8×8 greased pans
5. Chill
6. Pour melted chocolate, spread, and cut

I was looking for a recipe for Peanut Chews, with no corn syrup. How does the texture and taste differ? Do people like this recipe with honey instead of corn syrup, as much?