Candy - Cookie - Dessert Recipes

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snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Re: Dessert Recipes

Red's Christmas Bars

Serves/Yields: 36 bars

Ingredients
1 cup M&MS Brand Milk Chocolate Candies for the Holidays
1 bag TWIX Brand Miniatures, chopped
1/2 cup graham cracker crumbs
1 cup finely chopped walnuts
1/4 cup butter
1 14-oz. can sweetened condensed milk
1 1/3 cups coconut flakes
Aluminum foil
1 13 x 9-inch baking pan

Directions
Preheat oven to 350 degrees.
Completely line the bottom and sides of a baking pan with aluminum foil. Put the butter into the baking pan and melt it in the oven. Once butter is melted, remove the pan from oven and coat the entire bottom with melted butter.

Mix together the walnuts, graham cracker crumbs and 2 cups of chopped TWIX Brand Miniatures. Then, stir in half of the M&MS Brand Milk Chocolate Candies for the Holidays.
Spread the mixture evenly around the bottom of the baking pan.
Pour the condensed milk over the mixture, sprinkle with the coconut, and top with the remaining M&MS Brand Milk Chocolate Candies for the Holidays. Press the mixture firmly into the pan.
Bake for 25 minutes, or until golden brown. Chill for one hour before cutting into bars.

Source: http://www.marsbrightideas.com/christma ... _266_1.jsp
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Re: Cookie Recipes

Seven Layer Bars

Ingredients
1 stick margarine
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup butterscotch chips
1 cup nuts
1 can sweetened condensed milk

Directions
1. Melt margarine in 9 x 13 pan.
2. Add graham cracker crumbs, pat lightly to make crust.
3. Sprinkle with chips, nuts & coconut.
4. Pour can of milk over top.
5. Bake 350 F for 20 to 30 minutes.

Source: http://www.robinsfyi.com/holidays/chris ... okingn.htm
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Re: Candy Recipes

Snickers Fudge

Serves/Yields: 8 dozen

Ingredients
Bottom Layer:
1 C. milk chocolate chips -- 6 oz.
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Filling:
1/4 C. butter
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow cream
1/4 C. peanut butter
1 t. vanilla
1 1/2 C. chopped salted peanuts

Caramel Layer:
14 oz. package caramels
1/4 C. whipping cream

Icing:
1 C. milk chocolate chips -- 6 oz
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Directions
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Source: Razzle Dazzle
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Re: Dessert Recipes

Sour Cream Toffee Fudge Cake

Serves/Yields: 1 - 10inch cake

Ingredients
1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing, recipe follows
Butter Toffee, recipe follows

Directions
Preheat the oven to 350 degrees F.
Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.

In a bowl, place the cocoa and slowly add the hot coffee, whisking until smooth. Set aside to cool.

In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.

Onto a sheet of waxed paper or into a bowl, sift the flour, baking soda, and baking powder together.

In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.

Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.

Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.

Chocolate Icing:
4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract

In a large saucepan, combine the cream, butter, cocoa, and corn syrup and bring to a simmer over medium heat. Remove from the heat.
Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)

Yield: about 8 cups

Butter Toffee:
8 tablespoons (1 stick) unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Line a baking sheet with parchment or waxed paper.
In a medium heavy saucepan, combine the butter, granulated sugar, brown sugar and cream and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.

Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

Yield: 4 cups

Source: FoodNetwork
 
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snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Re: Candy Recipes

Peppermint Bonbons

Ingredients
1 lb. Confectioners Coating (for dipping)
1/2 C. Whipping Cream
1 1/4 t. Peppermint Extract
Crushed Peppermint Candy

Directions
Melt the confectioners coating over low heat in a heavy 2 qt. saucepan, stirring frequently. Remove from heat.

Stir in whipping cream and extract. Beat at high speed with an electric mixer until smooth. Chill in freezer for 20 to 30 minutes or until candy is stiff enough to be shaped.

Form candy into balls using 2 teaspoons of the candy per ball. Roll balls in crushed peppermint candies. Place on a cooking sheet and store in the refrigerator.

Source: Razzle Dazzle
 

Lana

Well-Known Member
Premiere Member
Oct 13, 2007
15,028
4,316
113
60
Southern Illinois
Re: Dessert Recipes

Chocolate Trifle

Brownie mix for a 13x9" dish, I like to use double chunk (depending on how rich you want it)
2 boxes of instant chocolate pudding, I use fudge
package of heath bar pieces, or about 6 candy bars broken up
large bowl of cool whip
nuts

Bake the brownies and let cool. While brownies are baking, mix the pudding to let it set up. Using a trifle bowl, or dish of your choice break up half the brownies and put in the bottom of the dish, then use half the pudding to layer on top of brownies, use half the bag of heath pieces, then half the bowl of cool whip, sprinkle a few nuts across cool whip and repeat the layers one more time.

If you don't want it really rich use a chocolate cake mix or just plain brownies and also use just regular chocolate pudding.

Making a small dish use only one box of pudding and a small bowl of cool whip. The recipe I typed fills my trifle dish to the top.
 

Lana

Well-Known Member
Premiere Member
Oct 13, 2007
15,028
4,316
113
60
Southern Illinois
Re: Dessert Recipes

Chocolate Chip Pie

1/2 cup flour
1 cup sugar
1 cup chocoalte chips
1 cup walnuts (I use pecans)
1 teaspoon vanilla
2 eggs beaten
1 stick butter or margarine softened
Mix flour, sugar, eggs, vanilla & butter. Add in chocolate chips, and nuts. Put into an unbaked pie crust and bake for 40 minutes at 350. Or until set--will set alittle when cooling.
 

Lana

Well-Known Member
Premiere Member
Oct 13, 2007
15,028
4,316
113
60
Southern Illinois
Re: Dessert Recipes

Crumb Topping
Use on top of pies or cobblers.

1 cup sugar
1 cup flour
Beat 1 egg & take a fork & crmble together.
Crumble over fruit. Melt 1 stick of butter & drizzle over top of crumble stuff.
Bake at 350 till brown.
Cut recipe in half if using a 9X9.
 

HouseElf

MHH Member
Premiere Member
Oct 12, 2007
3,750
232
63
49
Ontario, Canada
www.pinterest.com
Re: Cookie Recipes

Having celiacs often complicates baking. This is a recipe that I like using:

Melt-in-your-Mouth Gluten Free Shortbread

1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1-cup rice flour
3/4 cup butter

Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1-inch balls.
Place about 1-1/4 inches apart on greased cookie sheet; using lightly floured cookie stamp to flatten.

Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
 
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HouseElf

MHH Member
Premiere Member
Oct 12, 2007
3,750
232
63
49
Ontario, Canada
www.pinterest.com
Re: Dessert Recipes

Gluten Free Chocolate Cappuccino Cheesecake

INGREDIENTS:
1 cup chocolate cookie crumbs (I use gluten free chocolate cookies to make the crumbs)
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, room temp.
1 cup white sugar
3 eggs
8 squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons gluten free vanilla extract

1 cup heavy whipping cream
2 tablespoons glueten free confectioners' sugar
2 tablespoons coffee-flavored liqueur

*Chocolate Curls

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate cookie crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate curls.

7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

*To Make Chocolate Curls: Place the chocolate block on a plate in a warm spot for about an hour, just to lightly soften it. Drag a sharp vegetable peeler down one side of the chocolate in one motion from top to bottom so you create curls.
 
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snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Old-Fashioned Soft Pumpkin Cookies
Estimated Times:
Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies

These cookies are something different and great for after school with a big glass of milk.

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 Glaze (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.


NOTES:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Nestle's website
 

oimom

Retire Member
Oct 15, 2007
24
0
0
50
Savannah GA
Banana Cake

My great aunt always made this cake.It's delicious.It would be different for dessert.I'm thinking of making 1 for Thanksgiving.

Banana Cake

2C flour
1 1/4 C sugar
1tsp soda
1tsp baking powder
1/3 C soft butter
1/2C sour milk
1 C mashed banana
1 lrg unbeatn egg
Bake in layers at 250 for 25-30 mins
Icining: Cool whip and mashed bananas .Refrigerate.
 

patteemom

Retire Member
Oct 15, 2007
280
0
0
48
Idaho
Divinity

2 large egg whites
¼ tsp. Salt
2 ½ cups sugar
½ cup water
1 Tbsp. Vanilla
1/2 cup corn syrup
Butter or margarine

Butter a large cookie sheet and line it with wax paper. In large mixing bowl, beat the egg whites and salt with an electric mixer on high. When soft peaks form, set bowl aside.
Combine sugar, water and corn syrup in a heavy medium saucepan. Place over medium heat and stir until the sugar is completely dissolved and the mixture comes to a boil.
Clip candy thermometer to the inside of the pan. Raise the heat to medium-high and cook without stirring until the mixture reaches 260 degrees. Remove the pan from the heat.
Turn the mixer back on and beat the egg whites for a few seconds to reincorporate any separation. With the mixer at high speed, slowly pour the hot syrup into the egg whites in a thin steady stream. Beat until the divinity begins to lose its sheen and holds its shape when dropped from a spoon. Depending on the weather, this step can take anywhere from 5 to 15 min. Quickly beat in vanilla. Drop by heaping Tbsp. onto cookie sheet, spacing the drops about 1-inch apart. Store in an airtight container for up to one week.
Variations:
Black bottom: dip the bottoms in melted chocolate.
Christmas: Add 1 cup chopped red & green candied cherries with vanilla
Halloween: dust with black & orange sugar or sprinkles
New England: Add 1 cup coarsely chopped walnuts and 1 cup died cranberries
Pink Mint: substitute 1 tsp. Mint extract & 2 drops red food coloring for vanilla. You can also add 1 cup crushed peppermint candies with mint extract [/color]

:bigsnow:
 

patteemom

Retire Member
Oct 15, 2007
280
0
0
48
Idaho
Tupperware Fudge
12 oz chocolate chips
10 oz butterscotch or peanut butter chips
½ cup butter/margarine
1-cup walnuts
½ cup mini marshmallows
In 1 /34 qt. Tupperware casserole cook chips and butter uncovered 1-2 minutes at 100% power until melted, stirring once. Add marshmallows and nuts. Drop by spoonfuls on wax paper or place in a large shallow rock’n serve. Let set.
* Substitutes: butterscotch chips with peanut butter, or milk chocolate chips.
* Nuts & marshmallows can be omitted
:turkey:
 

ChristmasRose

Retire Member
Oct 14, 2007
458
0
16
Almost at the end of my rope
Here, it is, Cathymac!

Baked Pumpkin

1 small sugar pumpkin, top cut off, and seeded
2 small apples, peeled, cored, and chopped
1/2 cup raisins
1/2 cup walnuts
1/2 cup brown sugar
1 tsp pumpkin pie spice

Place all ingredients in the cleaned out pumpkin, and place in a shallow baking dish. Bake at 325 degrees for 1-1/2 hrs. or until the apples and pumpkin are soft. Serve hot from the pumpkin over ice cream in a hollowed out small pumpkin.

From HGTV Special -- Your Holiday Home 102

I substituted sugar-free maple syrup for the brown sugar, and I think I threw in a few cranberries or dried cherries.
 

Ahorsesoul

Moderator
Premiere Member
Oct 13, 2007
13,854
2,671
113
In front of my computer
Frosted Pumpkin Pie, Fast Cranberry Pie, Cheese Cake or Sweet Cherrity Pie

Frosted Pumpkin Pie

Mix together very well:
8-oz cream cheese, softened
1 cup powdered sugar
Add gently:
1 small container of cool whip
Smooth this mixture over the top of a pumpkin pie from the store.

Cranberry pie, add a can of Whole cranberry relish (not jelly) to the cream cheese and powdered sugar mixture before blending with the cool whip. Put this into a graham cracker crust pie (or chocolate cookie crumb crust). It's also best to taste the cranberry, cream cheese and powdered sugar mixture. Sometimes it might need a little more sugar.

If you just want a Cheese Cake, after mixing the cream cheese, powdered sugar and cool whip, just dump it into a graham cracker crust or cookie crumb crust. When you serve this you can top with fresh fruit or canned pie filling.

This recipe can be altered a little to make a Sweet Cherrity Pie.
Mix 8-oz of cream cheese with 1 cup powdered sugar, add 1 teaspoon almond extract. Spread this on the pie crust (graham or cookie). Mix a small container cool whip with a canned of cherry pie filling. Put on top of cream cheese mixture.

Chill pies before serving.

Notes:
I prefer to make these recipes with real whip cream instead of cool whip. I think I use a cup of cream, then whip it very well in place of the cool whip. It works with either. I've never made the cranberry pie with fresh cranberry relish from the deli. If you used that kind of relish it might need to be drained first.
 
Dainty Tea Cookies

This was my Ex husband's grandmother's recipe. My MIL gave it to me and I love it.

1 cup butter(room temperature) (that is two sticks and you will have to cream them, which means to mash it up till its soft and mushy or put it into a mixer).
2/3 cup sugar
1 tsp(teaspoon) Almond extract
2 1/2 cup flour
1/8 tsp(teaspoon) salt

Mix together first three ingredients.
Mix flour and salt and then combine that with the butter/sugar/almond mix.
Mix well and then take little balls and put them on the pan and press your thumb in them gently. OR if you have dough mashers then use them (dough masher is just something with a little design on it that when you press it on the dough it gives that design.) Not everyone has one so we use our thumbs. lol
Bake at 500 degrees F(Fahrenheit) for 6 minutes. They should have a hint of almond taste to them. If you want more taste then next time add just a little more.

Since this is for someone who asked about it and she is new too cooking I will explain some things for her.
When measuring ingredients, unless it says PACK, you do not want to tap down the measuring cup or measuring spoon. So for flour you can take your 1 cup measure and what I do is take a knife and tap it once or twice and then take the flat part of the knife and take the excess off. Tapping it just makes sure there are no air bubbles in it or pockets that dont have the ingredient.

Editing this to add this just in case for everyone....

Yes it is 500 degrees for 6minutes each. Keep a watchful eye on them as they turn golden fast. as soon as they are turning golden wait a minute and pull them out. Don't wait any longer than that. They will turn a bit more brown while out of the oven.
 

Ahorsesoul

Moderator
Premiere Member
Oct 13, 2007
13,854
2,671
113
In front of my computer
Coyote Droppings

I probably saw someone here or on OC post this recipe so yell if it was you. I am so bad about keeping track of where I found a recipe. I am trying to copy a name or link from now on because I sure can't remember.

I made this last night. I sent most of it with my dh to work in self-defense or I'd eat it all. I love it. Doesn't taste like Cheetos at all. I received the same coating recipe from a friend way back in the 1980s but we used it for popcorn. I think someone really had a craving for caramel popcorn but had ran out of popcorn so they used what they had to get come up with this recipe. Of course by the time the topping was cooked (5 minutes) alot of the Cheetos had dissapeared out of the bag so I had a lot of topping over them.

http://whitetrashcookbook.com/?p=344