Taste of Home Baking Recipes

By AM Northwest Staff

Chocolate Dipped Brownies

INGREDIENTS:

  • 3/4 cup sugar
  • 1/3 cup butter
  • 2 tablespoons water
  • 4 cups (24 ounces) semisweet chocolate chips, divided
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons shortening
  • 1/2 cup chopped pecans, toasted

DIRECTIONS:

In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat. Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.

Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into bars.

In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets; immediately sprinkle with nuts.

Let stand until set. Store in an airtight container in a cool dry place.

Yield: 3 dozen.

 

White Chocolate Fruit Tart

INGREDIENTS:

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour

FILLING:

  • 1 package (10 ounces) vanilla or white chips, melted and cooled
  • 1/4 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 pint fresh strawberries, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 kiwifruit, peeled and sliced

GLAZE:

  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice

DIRECTIONS:

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Yield: 16 servings.

Super Chunky Cookies

INGREDIENTS:

  • 1/2 cup butter-flavored shortening
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup milkchocolate chips
  • 1 cup vanilla or white chips
  • 4 squares (1 ounces each) bittersweet chocolate, coarsely chopped
  • 3/4 cup English toffee bits or almond brickle chips
  • 1/2 cup chopped pecans

DIRECTIONS:

In a mixing bowl, cream shortening, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the remaining ingredients.
Drop by tablespoonfuls 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 8-1/2 dozen.

Apple Ladder Loaf

INGREDIENTS:

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 eggs
  • 1 teaspoon salt
  • 4-1/2 to 4-3/4 cups all-purpose flour

FILLING:

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 4 cups thinly sliced peeled tart apples
  • 1/4 cup butter, softened

ICING:

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

In a large mixing bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
    Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight.
    Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;
   add apples and toss to coat. Spread filling down center third of each rectangle.
    On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes.
    Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator. Yield: 2 loaves (10 slices each).

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