Scrumptious Apricot Squares

These are delicious. Perhaps it is the butter I used for the crust. I truly believe that butter is such a plus in any recipe. I just love the richness it adds when it is an ingredient. For years, I used margarine when cooking. A fav baker of mine suggested I try two "real" ingredients. One being pure vanilla extract and the other butter. I had no idea what a difference these two ingredients would make in my baking.

This recipe is written a little different than most. It is easy to follow. Try it for a scrumptious treat. Psst..use butter and pure vanilla.

Apricot Squares

1/2 C. butter, softened
1/4 C. white sugar
1 C. all-purpose flour
1 C. water
2/3 C. dried apricots
2 eggs
1 C. packed light brown sugar
1/3 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
1/3 C. confectioners sugar for decoration

Preheat oven to 325. In medium bowl, mix together butter, sugar, and 1 cup flour. Press into bottom of 9x13-inch pan. Bake for 25 minutes in preheated oven. In small saucepan, put apricots and water. Bring to boil and cook for 10 minutes. Drain, chop and set apricots aside to cool. In bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, bakiing powder, salt, vanilla and lemon juice. Fold in apricots. You may add 1 cup chopped nuts at this point if you desire. Pour over the prepared crust. Bake for an additional 20 minutes in the preheated oven or until firm. Cool and dust with confectioners sugar before cutting into squares.

Indoor S'mores

Today is the 47th birthday of my husband. We have been married 25 years this year. I can not believe he has put up with me for that long. He is a wonderful man, great father and super provider for our family. For his birthday, Brooke(5 y/o) and I made him Indoor S'mores. The recipe is from Taste Of Home Brand Name Cookbook-Fall 2006. This recipe would be terrific to take to potlucks or bake sales.

Indoor S'Mores

8 cups graham cracker cereal (13 ounce box)
6 cups miniature marshmallows, divided
1 1/2 cups milk chocolate morsels
5 tablespoons butter, cut into pieces
1/4 cup light corn syrup
1 tsp vanilla extract

Pour cereal into large bowl. Heat 5 cups marshmallows, morsels, butter and corn syrup in a medium heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marshmallows. Press mixture into a greased 13x9x2-inch baking dish. Refrigerate for 1 hour or until firm. Cut into bars. Yield: 2 dozen.

Microwave method: Microwave 5 cups, morsels, butter and corn syrup in a large microwave-safe bowl in high power for 2 to 3 1/2 minutes, stirring every minute. until smooth. Stir in vanilla. Proceed as above.
Enjoy-

Pecan Pie Cake

I am actually ashamed of my lack of posting. Not that anyone else really reads this. Bowever, I do enjoy posting and sharing my recipes.

I decided to try to conquer a box full of recipes. I stuck my hand in and pulled out around 5 different recipes. I chose this one to bake. Super easy. Ingredients can easily be found if not already on hand. It was baked yesterday. I believe the taste is even better today. This recipes appears several times on the internet. It is very good. Love the pecan pie taste.

Hope you enjoy-

Pecan Pie Cake

1 package yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup dark brown sugar
2 cups pecans, chopped

Heat oven to 325. Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup batter; set aside. Spread remaining batter in bottom of ungreased 13x9-inch baking dish. Bake for 15 minutes or until top lightly browns and puffs up.

Remove dish to wire rack and cool for 10 minutes. Leave oven on. Place reserved 2/3cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl.

Beat on low speed for 1 minute. Scrape down sides. Beat on medium until well combined, about 1 minute. Fold in pecans. Pour mixture on top of warm cake in baking dish, gently smooth out evenly over cake. Bake for 40-45 minutes or until edges are browned but middle is still soft. Remove to wire rack, and cool 30 minutes. Slice.

Reeses Chewy Chocolate Cookies

Finally, I bake again. It has been a little crazy around here. With all the church activities, birthday and Christmas parties, it seems like we are always on the go. Yesterday I took the time to bake some cookies. I substituted one ingredient. I had gone to the grocery store(which shall remain nameless...it is one of the mega markets). The aisles were so crowded with stock that I felt like I was in a maze. It really felt like I was imposing on them by being there. Employees would just glare as I tried to squeeze around boxes. On the baking aisle, a man started asking me questions about what I was shopping for as soon as I entered the aisle. I became so flustered that I just grabbed the closest orange bag of (what I thought was) morsels. It turned out I had picked up a package of Reese's mini pieces. I meant to get a package of Reese's peanut butter morsels. Oh well...just another holiday blunder. Believe me, I have a few.

The recipe for the cookies is from Hershey's Fabulous Desserts.

Enjoy-

Reese's Chewy Chocolate Cookies

1 1/4 cup butter, softened

2 cups sugar

2 eggs

2 tsps vanilla extract

2 cups all-purpose flour

3/4 cup cocoa

1 tsp baking soda

2 cups (12-oz pkg)Reese's Peanut Butter Chips

1/2 cup finely chopped nuts(optional)

Heat oven to 350. In large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter chips and nuts, if desired, Drop by teaspoonfuls onto ungreased cookie sheet, Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten when cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Praline Cupcakes.....

The reason I decided to prepare these cupcakes was the pecans. I have such wonderful memories of picking up pecans as a child. During the cool holidays, we would travel to my Mother's parents house. It was in a rural part of Mississippi. After we had all feasted, the adults would decide we all needed to talk a walk. We would take our buckets and head to the pecan trees. All the grandchildren ran around; occasionally picking up a few pecans. The adults would walk around reminiscing while picking up pecans. To see the adults laughing like children was always such a treat. This was truly a special time for adults and children.

These muffins looked good. Soooo why not make them?! The recipe is from a yahoo group, Catsrecipes. It looks like the poster, rlhintexas may have obtained it from http://southernfood.about.com/

PRALINE CUPCAKES

1/3 cup butter, softened

2 cups sifted cake flour

1 cup sugar

2 tsps. baking powder

1/2 tsp. salt

3/4 cup milk

1 egg

1 tsp. vanilla extract

1/2 cup chopped pecans

TOPPING:

1/4 cup melted butter

3/4 cup brown sugar

18 pecan halves

Cream softened butter in mixing bowl. Stir in flour, sugar, baking powder and salt.

Add about 1/2 of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes.

Add remaining milk and the vanilla; beat for 1 minute longer. Stir in the chopped pecans.

Place paper baking cups in muffin cups and fill about 1/2 full with the batter.

Bake at 375 for 25 minutes, or until cupcakes spring back when lightly touched with finger.

Combine melted butter and brown sugar; spoon over hot cupcakes.

Place a pecan half in the center of each; return to oven and bake for 5 minutes longer.

*******Delicious!! Please use REAL butter. It will make such a difference in the topping.

Not today...

No new recipe today. I have been on a field trip with my son's fifth grade choir. They performed at 5 different places. Riding on the bus with 28 boys and girls-what a treat. They are so funny at that age. The flirting, the smiles and giggles really make me laugh.

I have one more concert to attend tomorrow. I will clean my house and try out a new recipe then. Not sure..what it will be....just be prepared for a surprise. Who knows, maybe it will be a hit.

One-Is-Enough Cookies

I found this recipe in a cookbook that I got through PaperBack Swap. Just gotta love that site.(Check it out-tell them Paula P. sent you) The cookbook is Uptown Down South.

The cookbook is set up with a menu for various occasions. This particular recipe is on the Cookie Swap menu.

ONE-IS-ENOUGH COOKIES

Yield: 2 1/2 dozen

1/2 cup butter, softened

1 cup sugar

1 1/2 cups brown sugar, firmly packed

3 eggs

1 1/2 cups peanut butter

1/4 tsp. vanilla extract

3/4 tsp. light corn syrup

4 1/2 cups rolled oats, uncooked

2 tsps. baking soda

1/4 tsp. salt

1 cup M&M plain candies

6 oz. semi-sweet chocolate chips

Cream butter and sugar. Add eggs, peanut butter, vanilla and corn syrup; beat well. Add oats, soda, salt; stir well. Stir in remaining ingredients. Drop dough by 1/4-cup measures at 4-inch intervals on lightly greased cookie sheet. bake at 350 for 12-15 minutes.

**Cookies are good. Middle son (11 y/o) likes them. Daughter does not. Today she has decided she does not like oatmeal. Tomorrow she will probably want oatmeal for breakfast. LOL!!