Saturday, December 8, 2007

Baked Goods

Tis the season...of baked goods! I love to bake and what a perfect time to do so. I plan to spend a few of the upcoming days baking for the holidays (gifts for neighbors, holiday gatherings, etc). So, I thought it might be fun to share a favorite baked good recipe and then ask you guys to share one. I'm not very sophisticated like many of the blogs I read and don't know how to use Mr. Linky. I'm also not so very popular, but I know my family reads this and hope you all participate. It can be the dessert you always go to, or a special treat you only make for the holidays. I look forward to reading and trying out all the recipes you leave in the comments section of this blog. I really can't wait! Here's mine!

Pumpkin Roll

3 eggs
1 tsp. baking soda
1 c. sugar
1 tsp. cinnamon
2/3 c. pumpkin
3/4 c. flour

8 oz. cream cheese
1 c. powdered sugar
4 tbsp. butter
1 tsp. vanilla

Mix eggs and sugar together. Add remaining batter ingredients. Bake on a greased cookie sheet (put wax paper on top and then grease and flour wax paper). Bake at 350 for 15 minutes. Be sure to keep on eye on it as it bakes quickly. Remove warm cake from pan and turn onto a dish towel sprinkled liberally with powdered sugar. Roll cake and towel up together and let cool. Mix filling ingredients. Unwrap cooled roll and spread with filling. Remove towel and roll again. Let set in refrigerator overnight. Before serving sprinkle with powdered sugar. Enjoy!

Don't forget to leave a comment with your favorite baked good recipe. Just's like a "cookie swap" even though we aren't getting together! FUN!!!!


Sue Brown said...

Chocolate Eclaire Dessert

This one is the bomb! Easy to make and yummy to eat!!!

Mary & Iain Burnett said...

My friend Lori always makes these and depending on the holiday, she buys M&M's that match the season! They are incredible.

Chocolate Covered Pretzels

4 dozen Hershey's Kisses (unwrapped)
4 dozen mini pretzels (sturdy ones)
4 dozen M&M's (holiday colors)

Heat oven to 350 degrees. Place mini pretzels on ungreased baking sheets. Unwrap kisses and place one on each pretzel. Bake for 2 & 1/2 minutes, just enough to melt kisses- do not over bake. Remove and immediately push one M&M per pretzel on top of the melted Hershey Kiss. Allow pretzels/kisses to cool- 15 minutes or so. Enjoy!

Anonymous said...

Jen & Matt,
Mary has a recipe for Mocha Chocolate Cookies . Yummy!!! You must get it from her :)

Jennifer said...

She gave it to me a couple of years ago. I just bought all the ingredients yesterday. Matt is SO excited!!!!

Nicole Collins said...

I'm not a good cook, but I can tell you a good treat to buy at the grocery store that's last minute bring-a-long to a holiday gathering. And most grocery stores sell it...
Cinnamon sugar Pita chips
Alouette Berries and Cream dip (dip is located in the speciality cheese section.)
These are very good and very addicting!

PaPa said...

I vote for you to make the chocolate covered pretzels with M&M's and then take some to your dad so he can enjoy them.


Anonymous said...

It has taken me awhile to decide what to put on here. Anna Gracen and I made a batch of Chex Muddy Buddies tonight. I always called it White Trash. Either way it's easy and yummy! Tom requested that we double the chocolate mixture, so we did. Here goes:

2 cups semisweet chocolate chips
1 cup peanut butter
1 stick of butter or magarine
1 1/2 teaspoons vanilla
Box of Chex cereal (any variety, we used Rice Chex)
2 1/2 to 3 cups powdered sugar

1. In 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter. Microwave uncovered on High for 1 minute;stir. Microwave 30 seconds longer or until mixture is smooth; stir in vanilla.
2. In large bowl, place cereal. Pour chocolate mixture over cereal; stirring until evenly coated. Pour into 2-gallon food storage bag (or covered container. I have used a new unscented trash bag as recommended in one recipe).
3. Add powdered sugar and close bag. Shake until well coated. Spread on waxed paper to cool (I usually put it right into the container I store it in.) Store in airtight container (the recipe recommends in the frig. I've never done that. It usually goes pretty fast around here.)
Enjoy, bet you can't eat just one!

Anonymous said...

I found another easy one that the kids love! Some people call them Mexican wedding cookies, some call them lady fingers. We call them yum yum good.

1 stick butter, melted
3 Tablespoons powdered sugar
1 1/3 cups all-purpose flour
1 1/2 teaspoon water
1 1/4 teaspoon vanilla
2/3 cups chopped pecans

Cream butter and sugar. Add other ingredients. Roll into balls and flatten into small cookies. Bake at 325 degrees for 25-30 minutes or until lightly brown. Roll in powdered sugar while they are still warm.

Here is a no bake recipe. It sounds like a weird combination, but it's good. I've made it for church events and brought home an empty platter every time.

The Now Famous Cheese Ring
1 pound sharp cheddar cheese, grated
3/4 cup mayonnaise
1 cup chopped pecans
1 medium onion, grated
1 clove garlic, pressed
1/2 teaspoon Tabasco sauce
1 cup strawberry jam or preserves

Combine all ingredients except jam. Mix well and chill. Mold into a ring. Spoon jam into the center of the ring. Serve with crackers.
My mama told me of a similiar recipe.
1 pound extra sharp cheddar cheese
1 pound of crisp bacon
1 teaspoon cayenne pepper
One bunch of green onions, chopped
2 cups of mayonnaise
Place in ring mold & chill. Before serving top with toasted almonds. Place strawberry jam in the center & serve with crackers.


Mema said...

Butter Pecan Squares
1/2 cup butter softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups (11.5 ounce package) Hersery's Milk Chocolate Chips Divided.
3/4 cup chopped pecans, divided.
Heat oven to 350 degrees. Grease square pan, 8x8x2 or 9x9x2 inches. In small mixing bowl cream butter, sugar, egg and vanilla until light and fulffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pan. Bake 25 to 30 mins. or until lightly browned. Remove from oven. Immediately sprinkle with remaining 1 cup chips. Let stand 5 to 10 mins. then spread evenly. Immediately sprinkle with remaining pecans; press gently onto chocolate. Cool completely. Cut into squares.
Love you all,

Anonymous said...

All these desserts sound sooooo good!

Not just chocolate covered cherries...
(from Sam)
My mom is a Southern Living gal through and through. These were always my favorite dessert she made during the holidays when I was a kid and now I've taken it over:

Here are the tips I've learned over many batches of cherries: This recipe will make almost 2 full small jars of maraschino cherries. Be sure to drain the cherries well and roll them around on paper towels to dry them well. Name brand cherries taste better than store brand. I usually add an extra cup of powdered sugar to get the icing to be a dough-like texture. I like Parkay margarine for the butter part - adds a balance of salty to the powdered sugar. Use a milk that has fat in it, not skim. I always sub half the milk with Bailey's Irish Cream - my secret (not anymore) ingredient! You can use any kind of chocolate. I like to use half semi-sweet chips mixed with Hershey milk chocolate bars and sometimes the Ghiradelli chocolate. Keep the dough and the cherries cold while working with them, but you do not have to refrigerate them after they are dipped in chocolate. They get condensation on them if you put them in the fridge.

AB Sloan said...

Matt's Great Grandmother Britt's Orange Cookies
Oven 375 Bake 10-12 Minutes
Cream the following:
1/2 - Cup Margarine
1 - Cup Sugar
1 - Egg

1 1/2 - Oranges (Ground with peel & pulp)

You will also need:
2 1/2 Cups of flour sifted with
1/2 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder

Add flour mixture to creamed mixture together with ground oranges. Mix well. Drop by the teaspooful onto greased cookie sheet.

1/2 lb Powdered Sugar
Juice of 1/2 Orange
1 1/2 Tablespoon Melted Butter
Mix together, beat until thick enough to spread on the cookies.
Matt's Grandmother Christie's Cherry Jumble Jubilee Cookies
Oven 375 Bake approx. 10 minutes

1/2 Cup - soft shortening
1 Cup Brown Sugar (Packed)
1/2 Cup Granulated Sugar
2 Eggs
1 Cup Evaporated Milk
1/2 teaspoon Vanilla
2 3/4 Cups Flour
1/2 teaspoon Baking Soda
1/4 teaspoon salt
1 Cup Chopped Walnuts

Mix shortening, sugars, & eggs
Stir in milk & vanilla
Sift flour, salt & baking soda
Blend all the above together then stir in the walnuts.
Chill 1 hour
Drop rounded tablespoon of mixture 2 inches apart on a greased cookie sheet. Bake approx. 10 minutes until lightly brown. Frost with "Bunt Butter Glaze" when warm.

Bunt Butter Glaze
Heat 2 Tablespoons fo butter until golden brown. Add 2 cups of powdered sugar and 1/2 cup of evaporated milk. Heat and stir until it is smooth. Top each glazed cookie with 1/2 a marachino cherry.
From Pappy Al