Peanut Butter Bon Bons

It doesn't get any easier than this. These fall in the "family favorites" category at my house.

1 cup finely chopped nuts
2 cups powdered sugar
1 cup peanut butter
1 t. vanilla
1/4 cup butter
6 oz. chocolate chips

Combine nuts, sugar and peanut butter. Add butter and vanilla and process. Shape into 1" balls and chill. Dip in chocolate and place on wax paper to solidify.

Weight Watchers' Crustless Pumpkin Pie

Originally posted 9/15/08

1 can (15 oz.) pumpkin
1 1/2 cup skim milk
1/2 cup egg substitute (or 3 egg whites)
1/2 t. salt
1 T. pumpkin pie spice
1 t. vanilla
2/3 cup granulated splenda

Combine all ingredients. Beat until smooth Pour into sprayed 9" pie plate and bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes. Served with one serving of fat free cool whip . . . 1 slice is 1 Weight Watchers' point and it's ONE QUARTER of the pie! I have a slice of this just about every day.

Strawberry Tart

This is an old Williams Sonoma recipe and it's the best... I love my long and rectangular tart pans.

Tart shells:

1/2 cup shortening
1/2 cup butter
1 t. almond extract
1/2 cup sugar
1 egg
2.5 cups flour

Cream sugar, shortening and butter together and add egg, extract and flour. Mix and press into tart shell. Bake 10 minutes at 350

Filling:

1 cup milk
1/4 cup sugar
1.5 T. cornstarch
2 egg yolks
2 T. butter
1 t. vanilla
pinch salt

Simmer milk. In mixing bowl stir sugar, cornstarch and salt. Gradually add hot milk to sugar mixture whisking constantly. Pour back into saucepan and cook on medium heat until mixture boils and thickens, 7 to 10 minutes. Whisk in egg yolks and cook stirring until thicker, about 2 minutes. Remove from heat and stir in butter. Let cool to room temperature. Add vanilla. Makes 1.5 cups.

Fill tart pan(s) and place fresh fruit on top.

Chocolate Intemperance

The original recipe for Chocolate Intemperance calls for a charlotte mold. I once made the recipe in multiple loaf pans and it turned out perfectly. You really need the whipped cream to cut the chocolate in this dessert. It's killer rich.

Mix together 3 eggs, 2 T. water and 1 Duncan Hines Brownie mix and pour into cookie sheet. Bake according to directions on mix . . . cut to line charlotte mold. Round for bottom of mold, sides, and round to fit on top.

Filling: 1.5 lbs. semisweet chocolate melted with 1/2 cup water

3 eggs, separated
2 T. sugar
1/2 cup orange juice
1/2 cup heavy cream, whipped

Beat egg whites until stiff. Mix yolks, sugar and juice and incorporate into chocolate mixture. Fold in egg whites (gently) and pour into charlotte mold. Place last cake round over chocolate filling. Place in refrigerator overnight. Unmold and glaze.

Glaze: 1/2 lb. chocolate mixed with 1/3 cup water.

Serve with whipped cream.

Jordan Marsh Blueberry Muffins

I remember the bakery box these came in and the delicious sugary crunch on top. They're terrific.

Cream together:

1/2 cup butter
1 cup sugar
2 eggs
1 t. vanilla

Mix dry ingredients:

2 cups flour
1/2 t. salt
2 t. baking powder

1/2 cup milk

Add dry ingredients to creamed mixture, alternating with the 1/2 cup MILK.

Mash 1/2 cup blueberries. Add to muffin mix. Fold in additional 2 cups blueberries.

Fill muffin tins 2/3 full and sprinkle with turbinado sugar (for an extra crunchy top). Bake at 375 for 25-30 minutes.

Brownies

Husband's favorite since 1983.

Mix the following dry ingredients:

3/4 cup flour
1/4 t. soda
1/4 t. salt

Mix over low heat:

1/2 cup sugar
1/3 cup butter
2 T. water

Add 6 oz. semisweet bits until blended with 1 t. vanilla.

Beat in 2 eggs

Fold in dry ingredients and spread in 9" square pan. Bake at 325 for 25 minutes.

Anna Mason's Buttercrunch - Toffee!

More Christmas candy . . . and so easy to make.

1 cup butter
1 1/3 cups sugar
1 T. light Karo
3 T. water
1 cup chopped almonds
6 oz. chocolate chips
1/2 cup finely chopped almonds

Melt butter in 2 quart saucepan. Add sugar, water, Karo. Cook, stirring often, to hard crack stage - 300 degrees. Quickly stir in chopped almonds and spread in well greased 9 x 13 pan. Cool. Spread melted chocolate bits and sprinkle finely chopped nuts on top. When thoroughly cooled (4 hours) break up and package.

Anna's Caramels

Want to make candy this Christmas? My longtime friend, Anna Mason, taught me how to make these (what seems like) a hundred years ago.

1 cup sugar
1/2 cup butter
1 t. vanilla
3/4 cup corn syrup
1 cup light cream
1/2 cup nuts (if desired)

Combine sugar, syrup, butter 1/2 cup cream and bring to boil, stirring constantly. Add remaining 1/2 cup cream and cook slowly to hard boil stage (260 degrees). Remove from heat, add nuts and vanilla and pour into greased 8 x 8 inch square pan. Cut when cold, wrap each piece in a square of waxed paper. Keep in airtight container. Makes 36 pieces or 1.5 lbs.

Elegant Bars

1 lb. powdered sugar
1 cup melted butter
1 1/2 cup melted peanut butter
1 1/4 cup graham cracker crumbs
1 12 oz. package milk chocolate chips

Mix powdered sugar, melted butter, melted peanut butter and graham cracker crumbs together and place in 8 x 10 glass dish. Press into dish. Melt chocolate chips and spread over peanut butter mixture. Refrigerate and cut into squares.

Whoopie Pies

Check this out.

1/2 cup butter
1 egg
1 cup sugar
2 cups flour
1/2 t. baking powder
1.5 t. baking soda
1/2 t. salt
1 cup milk
1 t. vanilla
1/2 cup cocoa

Filling: 1 cup crisco, 1 cup sugar, 1.5 cups Marshamallow Fluff, 1 t. vanilla

Bake at 425 for 7-8 minutes.

P.S. There are some members of my family who beg for double cream filling...

Coconut Cake . . .

1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1 cup oil
1 cup water
3/4 cup coconut

Bake at 350 in 9 x 13 pan.

Frosting: saute 1/2 cup coconut with 1 stick of butter until browned. Place 1 lb. confectioners sugar in food processor and add coconut/butter mixture save scant 1/2 cup toasted coconut to sprinkle on top of frosted cake. Add milk or half and half to frosting as needed.

Nana's "Lemon Special"

Combine in saucepan:

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, well beaten
3 T. fresh lemon juice
grated lemon rind

Cook over medium heat, simmering constantly just until mixture comes to a boil. Makes 1.5 cups

Layer as follows:

pie crust
lemon sauce
ice cream
lemon sauce
whipped cream

Tiramisu

This recipe is from our friend, Art Brand . . . don't be afraid to try it. It's worth the effort.

5 egg yolks
1/2 lb. confectioners sugar
7 oz. marscapone cheese
3 egg whites
1/2 cup sugar
1 t. vanilla
1/2 whipping cream, whipped
2 packages Saviardi cookies
1 quart warm coffee (or whatever)
2 T. cocoa

Whip egg yolks with sugar until fluffy. Add marscapone cheese and stir. Beat whites until firm and add sugar and whip again. Add vanilla. Fold two mixtures together.

Dip Saviardi cookies (Italian ladyfingers) in coffee and place in 8 x 11 pan. Spead 1/2 mixture over ladyfingers. Add another layer. Sprinkle cocoa over top and refrigerate at least 8 hours.

Bunty's Blueberry Cake (AKA Cath's Blueberry Cake)

1.5 cups flour
1 t. baking powder
1 stick butter
1 cup sugar
2 eggs, separated
1/3 cup milk
1 t. vanilla
1.5 cups blueberries

Cream butter and sugar. Add beaten yolks and vanilla. Add dry ingredients alternating with milk. Gently fold in blueberries. Fold in stiffly beaten egg whites and spooon into 9 x 9 pan. Sprinkle with sugar and place in preheated 350 oven for 45 minutes to 1 hour.

This brings back a family Cape Cod memory to me.

Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
3 eggs
1 1/2 cups sugar
2 t. vanilla
1 1/2 t. baking soda
6 cups flour
3 cups chocolate chips or other candy

Bake at 375

Desert Island Butter Cake

1 cup sugar
3 eggs
2 sticks melted butter
1 cup flour

Mix sugar and eggs until fluffy. Fold in melted butter and 1 cup flour until thoroughly mixed. Pour in greased 9" cake pan and bake at 350 until golden brown.

From Rosie's Bakery in Cambridge, Massachusetts.