Main

December 12, 2003

Deep-Fried Milky Way Bar Sundaes

From the BYU Creamery on Ninth

MAKES SIX SUNDAES. PREP: 15 min. COOK: 30 min.

  • 2 c. all-purpose flour
  • 1 c. cornstarch
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 3 eggs
  • 1 1/2 c. water
  • 6 Milky Way candy bars
  • 5 c. cornflakes
  • oil for deep frying
  • 1/2 gallon BYU Creamery LaVell’s Vanilla or Merrill’s ABC ice cream
  • raspberry topping
  • whipped cream
  • 1/3 c. chopped peanuts

Directions

  1. Prepare batter: Mix first seven ingredients (flour through water) and blend until smooth. Batter should be fairly thick; thinning should not be necessary. Refrigerate until used.

  2. Unwrap candy bars and crush cornflakes. Dip candy bars—one by one—into batter, coating each completely. Dip battered candy bars in crushed corn flakes; gently coat all sides. Carefully place coated candy bars on a lightly floured tray.

  3. Cook candy bars in a deep fryer (oil at about 350 degrees) until batter is set and golden brown. (If the batter is cooked but the inner candy bar is not yet soft, heat in a microwave for a few seconds.)

  4. Serve with a scoop of ice cream, drizzled with raspberry topping and garnished with whipped cream and chopped nuts.

Posted by Josh at 09:27 PM | | Comments (0)

November 03, 2003

Ginger Cookies

Preheat oven to 350.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg, beaten well
  • 4 T molasses
  • 1 tsp cinnamon
  • 2 tsps baking soda
  • 2 cups flour
  • 1/2 tsp salt
  • 1 T ginger (2 tsp is better)

Cream together the shortening and the sugar. Beat in egg and molasses. Sift together dry ingredients and fold them into shortening mixture. Take small portions of dough, form into balls, roll in sugar. Bake on ungreased cookie sheets at 350 for 7 to 8 minutes. Makes about 5 dozen small cookies. Store in an air-tight container.

Continue reading "Ginger Cookies" »

Posted by Josh at 10:14 AM | | Comments (0)

Pumpkin Chocolate Chip Cookies

Preheat oven to 375.

Mix together:

  • 2 cups sugar
  • 1 cup applesauce

Add:

  • 2 eggs, beaten (or just add one egg at a time and mix thoroughly)
  • 2 cups canned pumpkin
  • 2 tsps vanilla
  • 2 tsps milk

In a separate bowl, stir together:

  • 4 cups flour
  • 1 tsp salt
  • 4 tsps baking powder
  • 2 tsps baking soda
  • 2 (generous) tsps cinnamon

Add dry ingredients to wet, then stir in 1 12-ounce package chocolate chips. I prefer semi-sweet, Josh likes milk chocolate, so in this one, I will allow for either taste (in most cookies I demand semi-sweet!)

Drop by teaspoonsful onto greased cookie sheet. Bake at 375 for 10 min. Makes 4 1/2 to 5 dozen cookies.

Continue reading "Pumpkin Chocolate Chip Cookies" »

Posted by Josh at 09:22 AM | | Comments (0)

October 02, 2003

Reese's Chewy Chocolate Cookies

(From the back of the Reese’s Peanut Butter Chips bag)

INGREDIENTS

  • 2 cups flour
  • 3/4 cups Hershey’s baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (2 1/2 cubes) butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 2/3 cups (10 oz. package) peanut butter chips

DIRECTIONS

  1. Heat oven to 350 degrees.
  2. Stir together flour, cocoa, baking soda and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs and vanilla; beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in peanut butter chips.
  7. Drop by rounded teaspoons onto ungreased cookie sheet.
  8. Bake 8-9 min. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.)
  9. Cool slightly; remove from cookie sheet to wire rack.
  10. Cool completely.

About 4 1/2 dozen cookies.

Posted by amy at 04:29 PM | | Comments (1)

July 28, 2003

White Chocolate Butter Cream

  • 8 T butter room temp
  • 3 � cups powdered sugar
  • 3-4 T milk
  • 2 tsp vanilla
  • 6 oz. White chocolate

Mix butter, sugar, and 3 T milk. Melt 6 oz. white chocolate and beat it in.

Posted by katherine at 04:20 PM | | Comments (0)

White Chocolate Whisper Cake

This recipe comes from THE CAKE BIBLE. Recipe says it would go nicely with: Lemon butter cream, white chocolate butter cream

Need: 2 9 in. rounds

  • 6 oz white chocolate (real cocoa butter) not palm kernel oil
  • 4 � egg whites (4 liquid oz) large (1/2 cup)
  • 1 cup of milk (2%)
  • 1 � tsp vanilla
  • 3 cups sifted cake flour
  • 1 cup plus 3 tablespoons sugar
  • 1 T plus 1 � tsp baking powder
    • Kristie�s advice: might want to decrease baking powder 1 T plus � tsp bz. Of high altitude
  • � tsp salt
  • butter 9 Tablespoons (room temperature)

Continue reading "White Chocolate Whisper Cake" »

Posted by katherine at 04:18 PM | | Comments (0)

Peter Pan Icing

Perfect to top Banana Bars

  • 1 cup butter, cold
  • 1 egg
  • 5 cups powdered sugar
  • 1 and 1/3 tablespoons half-and-half or evaporated milk

Directions

  1. In a large mixing bowl, beat butter until smooth (this works best if butter is cold).
  2. Add egg and powdered sugar and beat just until combined.
  3. Add half-and-half or evaporated milk and beat until smooth and creamy.
  4. Spread on bars.

Note: This makes more frosting than needed, but half of the recipe is not enough. Frosting will keep a long time if refrigerated.

Continue reading "Peter Pan Icing" »

Posted by adrienne at 02:49 PM | | Comments (0)

Banana Bars

This is from the Lion House Desserts cookbook.

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1/2 cup buttermilk
  • 1 cup nuts, chopped (optional)

Frost with Peter Pan Icing

Continue reading "Banana Bars" »

Posted by adrienne at 02:38 PM | | Comments (0)