Recipes from the Bee
Skor Bar Cookies
Oh, my heart be still...these aren't really pretty cookies but your taste buds will think they are the best!
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oatmeal
1 tsp. baking soda
1 tsp. baking powder
12 oz. chocolate chips
3 Skor Bars, crushed or 1 pkg. Skor Bits
Pre-heat oven to 375F. Cream butter and sugars together. Add vanilla and eggs; mixing well. Mix in the dry ingredients until blended. Stir in chocolate chips and Skor bits. Scoop by cookie scoop or rounded spoonfuls onto cookie sheet. Bake for 8 minutes. These brown quickly and it's easy to overbake them. Makes approx. 5-6 dozen depending on your scooping powers! Chewy and wonderful :)
Midnight Madness Treats
Can't-Leave-Alone Bars
1 white cake mix
2 eggs
1/3 cup oil
1/4 cup butter
1 cup chocolate chips
1 can sweetened condensed milk
Preheat oven to 350F. Mix cake mix, eggs and oil together with a fork. Reserve 3/4 cup for topping. Press remaining mixture in the bottom of greased 9 X 13 cake pan. In a saucepan, melt the butter, chocolate chips and sweetened condensed milk together. Once it is melted and smooth, pour over the crust. Top with reserved cake mixture. Bake for 20-30 minutes; until brown on top. These are a lovely rich square. Makes 48.
White Chip Meringue Dessert Squares
CRUST:
2 cups flour
1/2 cup icing sugar
1 cup butter
TOPPING:
2 cups white chocolate chips
1-1/4 cups sliced or chopped nuts, divided
3 egg whites
1 cup packed brown sugar
FOR CRUST: Combine flour & icing sugar in a medium bowl. Cut in butter with a pastry blender until mixture resemble coarse crumbs. Press into bottom of ungreased 9 X 13 cake pan. Bake crust in a preheated 375F oven for 10-12 minutes.
FOR TOPPING: Sprinkle chocolate chips and 1 cup nuts over hot crust. Beat eggs whites in small mixer bowl until frothy. Gradually add brown sugar. Beat until stiff peaks form. Gently spread egg mixture over chocolate chips and nuts. Sprinkle with remaining nuts. Bake at 375F for 15-20 minutes or until golden brown. Serve warm or cool. Cut into bars. Makes 48 small squares or 2 dozen large bars.
Lion House Hurray for the Pumpkin Pie
I promised my Beginner Class that I would post the recipe for this out-of-this-world pie!
This is involved but oh-so-worth-it...
First Layer:
2/3 cup milk chocolate chips
1 cup granulated sugar
2 tbsp. butter
1/2 cup corn syrup
3/4 tsp. vanilla
1/2 cup evaporated milk
3/4 cup chopped macadamia nuts
1 (10 inch) pie shell
Second Layer:
1 (8 oz. pkg) cream cheese, softened
1/4 cup granulated sugar
1/2 tsp. vanilla
1 egg, beaten
Third Layer:
1 (15 oz. can) pumpkin
1/4 tsp. salt
1-1/2 cups melted vanilla ice cream
1-1/4 tsp. cinnamon
3 eggs, beaten
1/2 tsp. ground ginger
1/3 cup packed brown sugar
1/2 tsp. nutmeg
1/3 cup granulated sugar
1/4 tsp. ground cloves
Topping:
1/2 cup whipping cream
1 tbsp. icing sugar
1 (8 oz. pkg) cream cheese, softened
1 cup sugar
1/4 cup milk chocolate chips
1 tbsp. butter
1/3 cup crushed macadamia nuts
OKAY....
Line pie tin with pastry crust; trim and flute edges. Set aside while preparing the magnificence.
For first layer: Place milk chocolate chips in a small bowl and set aside. In a heavy saucepan over medium heat, cook the 1 cup of sugar, 2 tbsp. butter, corn syrup, evaporated milk and 3/4 tsp. vanilla. Bring to a boil and stir continuously for 6 minutes. Remove from heat. Pour 1/3 cup plus 1 tbsp. of the hot caramel sauce over the chocolate chips. Stir until smooth and pour into the bottom of the prepared pie crust; pat down with back of spoon. Stir macadamia nuts into remaining caramel mixture and allow to cool slightly before spreading over the chocolate.
To prepare the second layer: Beat cream cheese with an electric mixer on medium speed until smooth. Beat in the 1/4 cup sugar. Add 1/2 tsp. vanilla and the beaten egg until light and smooth. Chill for 20 minutes and then spread over first layer.
Preheat oven to 450F while preparing the third layer: Combine pumpkin, salt, melted ice cream, cinnamon, beaten eggs, ginger, brown sugar, nutmeg, the 1/3 cup sugar and ground cloves in a medium bowl and mix thoroughly. Pour over second layer. Bake 15 minutes at 450F. Reduce heat to 350F and bake 50 minutes. Remove from oven and cool on a wire rack.
Once pie has cooled, prepare topping by beating together the whipping cream and icing sugar until stiff; then set aside. In another bowl, cream the 1 cup sugar and cream cheese until smooth and fluffy. Fold in the whipped cream. With a cookie scoop, dollop topping around edges.
Melt the 1/4 cup milk chocolate chips with the 1 tbsp. butter in microwave in 30 second intervals, stirring after each time, until mixture is melted. Cool slightly and then drizzle chocolate over the pie and whipped topping. Sprinkle with crushed macadamia nuts. Makes 6-8 servings....HAH! I think it serves 12. This is VERY rich and decadent.
Raspberry Delight by Anita
Base:
1/2 cup walnuts
1/2 cup butter
1 cup flour
1/4 cup brown sugar
Filling:
1 pkg. frozen raspberries
2 egg whites
1 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
1 cup whipping cream, whipped
Rub base ingredients together until it crumbles. Set aside some of the crumbs to sprinkle over top of dessert. Press remaining crumbs into a 9" x 13" baking pan. Bake at 350 degrees until brown - approximately 10 minutes. Remove from oven and set aside to cool.
Beat beat raspberries, egg whites, sugar, lemon juice, and vanilla on high speed for 20 minutes. Fold inwhipped cream. Pour over top of base and sprinkle crumbs over top. Place in freezer until frozen.
Gingersnaps (includes gluten free version) by Anita
1-1/2 cups butter, softened
1 cup granulated sugar
2 eggs
1/2 cup molasses
4 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ginger
Place all ingredients in a large mixing bowl. Mix well. Roll teaspoonfuls in granulated sugar. Bake at 375F for 8 - 10 minutes. Do not allow them to turn too brown. Let cool on baking sheet.
***For gluten free version substitute equal amount of rice flour for regular flour.
Layer Salad
1 medium head of lettuce, shredded
8 oz. baby spinach, washed & trimmed
1/2 cup sliced green onions
1 cup thinly sliced celery
1 (8 oz. can) sliced water chestnuts, drained
1 (10 oz.) bag frozen peas
2 cups mayonnaise
2 tsp. sugar
1/2 cup grated Parmesan cheese
1 tsp. seasoning salt
1/4 tsp. garlic powder
3 eggs, hard cooked and sliced
3/4 lb. bacon, fried and crumbled
2 medium tomatoes, cut in wedges
Mix lettuce and spinach together in a 4 quart glass serving bowl. Layer green onions, celery, water chestnuts and uncooked peas on top. Spread mayonnaise over top. In another bowl combine sugar, Parmesan cheese, seasoning salt and garlic powder. Sprinkle over mayonnaise. Just before serving, garnish with egg slices and bacon and finally tomato wedges. Makes 12 generous servings.
Tin Foil Dinner
1 chicken breast
handful of baby carrots
1 potato, sliced
1/2 an onion, sliced
seasoning salt
olive oil
tin foil
Layer two pieces of tin foil, crossing one over the other. Lay the chicken breast down and start piling on the vegetables; drizzle with olive oil and then sprinkle with seasoning salt. Dry soup mixes would work well for seasoning too. Wrap up bundle and bake at 350F for 1- 1/2 hours. Easy meal with very little clean-up. This is good to bake in your barbeque as well. Open packet carefully as the steam is waiting to give you a blast!
Snicker Bar Salad
1 pkg. instant vanilla pudding mix (4 serving size)
1 cup milk
3 Granny Smith apples, cored and chopped
3 Snicker Bars, chopped
1 small tub Cool Whip
Whisk pudding mix and milk together until smooth and nearly set. Add Cool Whip and combine well. Fold in apple pieces and Snicker Bar pieces. Let set and serve. My dear husband couldn't fathom that I had never made this salad for him in all our 30 years together!
Brownie Cheesecake
1 pkg. Brownie Mix (enough for a 9 X 13 pan)
16 oz. cream cheese, softened
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 tsp. vanilla
2 cups whipping cream, whipped
Heat oven to 350F. Prepare Brownie mix according to package instructions. Spoon into a greased 9 X 13 baking pan. Beat cream cheese and sugar; slowly add cream, eggs and vanilla. Blend mixture until smooth. Evenly spoon mixture over brownie batter. Bake 50-60 minutes. Cool and top with whipped cream when serving. This comes from one of my Amish cookbooks.
The Punch with a Punch!
4 small pkgs cherry jello
2 cans frozen orange juice
2 cans frozen lemonade
3 bottles of pineapple juice
2 2-litre bottles of pop (ginger-ale, 7-up or Sprite)
4 cans cold water
Empty jello packages into bowl and mix with hot water. Stir until mostly dissolved, then add all the juices and cold water.
Add the pop and still well. Can add ice cubes.
Makes over 30- 8 oz glasses.
Chicken & Broccoli Casserole
4 whole chicken breasts
3 heads cut cooked broccoli
⅓ cup margarine or butter
½ cup flour
1 tsp salt
1 cup milk
2 cups chicken broth
1 tsp lemon juice
1 cup mayonnaise
5 whole slices of bread
2 cups shredded cheddar cheese
In a pot of salted water, simmer the chicken till tender.
Oil a casserole dish or 9" x 13" pan.
Tear the chicken into bite-sized chunks and lay them flat on the bottom. Add the broccoli over the chicken.
In a saucepan, melt the margarine, add flour and salt, stirring till combined.
Add milk and broth, cook and stir until it's creamy and thick.
In a bowl, beat the lemon juice and mayo together; mix it into the sauce and take the saucepan off the heat. Pour the sauce over the meat and vegetables.
Cut the bread into cubes and sprinkle the bread over the dish, then the shredded cheese on top of that.
Bake 25 minutes at 350°F or until the cheese is golden brown.
2 8-oz. packages cream cheese
¾ cup white sugar
2 eggs
1 Tbsp lemon juice
1 tsp lemon peel
1 tsp vanilla
Vanilla wafers
Cupcake papers
Beat cream cheese and eggs till creamy, then slowly add sugar, lemon juice and vanilla.
Beat all until creamy smooth—no lumps.
Place one vanilla wafer, round side up, in the bottom of each cupcake paper. Add enough filling to fill half of the cupcake paper.
Bake for 25 minutes at 350°F (until edges are slightly brown)
Cool and top with pie filling. At "The Wilt" we used Peach/Passionfruit and Cranberry/Cherry pie fillings.
Chocolate Brownie Trifle
2 boxes brownie mix
Required ingredients to make those packages up
½ cup to 1 cup chocolate chips
½ cup water
1- 14 oz. can sweetened condensed milk
1- 3.9 oz. box instant chocolate pudding mix
20 ounces Cool Whip, thawed
Prepare both boxes of brownie mix as instructed on package, but also add the chocolate chips. Bake the brownies a few minutes less than they call for—you want gooey moist brownies.
Allow brownies to cool thoroughly then cut into 1-inch squares.
Mix water and condensed milk until thoroughly mixed. Add in pudding mix until combined completely.
Mix 8 oz. Cool Whip into the pudding/milk mixture until smooth.
In the bottom of a trifle bowl, put half of the brownies in a single layer. Add half of the pudding mixture on top of the brownies. Then add half of the remaining 12 oz. of Cool Whip. Repeat another layer while using the rest of the ingredients.
Place bowl in the fridge for at least 2 hours to meld all together, preferably leaving in the fridge overnight.
You can always top the mixture with strawberries, chocolate shavings, sprinkles, etc.
Turkey Tettrazini by Jo Anne
(a great use for leftover turkey)
2 cups cubed turkey
7 oz package spaghetti noodles
3 Tbsp butter
1/2 cup chopped onion
1/4 cup sliced mushrooms
1 can mushroom soup
1 cup milk
2 Tbsp cooking sherry (from grocery store)
1/2 tsp poultry seasoning
1/8 tsp dry mustard
1 cup shredded cheddar cheese
cheese slices (I use Cheddar sliced)
1. Cook spaghetti noodles in water
2. Sauté onions and mushrooms in butter
3. Add soup, milk, sherry and seasonings
4. Heat and stir in cheese
5. Place spaghetti in bottom of casserole
6. Arrange turkey over the top
7. Pour sauce over entire top
8. Put cheese slices on top.
9. Bake at 350° F for 35 minutes or until bubbling.
Note: This freezes really well to send back with your College Students
Whole Wheat Bread by Cheryl
4 cups unbleached white flour
6-8 cups whole wheat flour
2 tbsp. dry yeast
1/3 cup gluten flour or 500 mg vitamin C powder
4 cups warm water (120° -130°)
1/3 cup oil
1/3 cup sugar
1 tbsp. salt
Place white flour, yeast and gluten flour in mixer bowl equipped with kneading arm. Add water and mix well. Turn off mixer; cover bowl. Let dough sponge for 15 minutes. Add oil, sugar, and salt. Turn on mixer. Add whole wheat flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 5-6 minutes. Preheat oven to 150°.
Lightly oil hands. Divide dough into equal portions. Shape into loaves, and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans to allow heat to circulate freely. Let rise until double in bulk, 20-25 minutes. (Bread may also rise on countertop until double. Bake in a pre-heated oven.) Leave bread in oven; turn heat to 350°. Bake and remove from pans; let cool on wire racks.
Bake: 350° 30-35 minutes Yield: 4 (4" X 8½") loaves or 6 (3" X 5½") loaves
Cinnamon Knots by Cheryl
½ cup brown sugar
2 tbsp. cinnamon
Maple syrup
Combine the brown sugar and cinnamon and place in a rectangular dish. Prepare your pans by greasing 2 muffins pans. Into each muffin cup, put 1-2 tablespoons of maple syrup. Using the above dough recipe, divide your dough into golf ball size pieces. Roll each piece into a rope approximately 8 inches long. Pour oil onto countertop and roll the rope in the oil and then place it in the brown sugar mixture, shaking to coat. Tie each rope into a knot and place in muffin cup. Let rise and bake at 350° for 25 minutes. (The above recipe made 24 knots and nine mini loaves of bread).
Orange Pumpkin Loaf by Teresa
1 large orange 1 tsp. baking soda
1/3 cup butter, softened ½ tsp. baking powder
1 1/3 cups sugar ¾ tsp. salt
2 eggs ½ tsp. cinnamon
1 cup canned pumpkin ½ tsp. ground cloves
1/3 cup water ½ cup chopped walnuts
2 cups flour ½ cup chopped raisins
Preheat oven to 350°. Grease 9" X 5" loaf pan. Cut orange into wedges and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped then set aside. In a large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in pumpkin, water and the ground orange. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Fold in nuts and raisins. Spoon batter into prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let bread stand for 10 minutes, then remove from pan and cool on a wire rack.
Russian Black Bread by Cheri
1 ½ cups water or milk 1 tbsp. brown sugar
2 tbsp. cider vinegar 3 tbsp. unsweetened cocoa powder
2 ½ cups bread flour 1 tsp. instant coffee granules
1 cup rye flour 1 tbsp. caraway seed
1 tsp. salt ¼ tsp. fennel seed (optional)
2 tbsp. melted butter or oil 2 tsp. onion powder
2 tbsp. molasses 2 tsp. active dry yeast
Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove the bread from pan, place on cooling rack and allow to cool for 1 hour before slicing.
OR
Place ingredients into the bread machine in order suggested by the manufacturer. Use the dough setting. When dough is ready, remove from pan. Briefly knead on floured surface, shape into a round loaf and place on baking sheet. Cut deep vents in a star shape on top. Bake in a 350° oven for 35 minutes.
