Coleens Recipe Blog

Just delicious recipes

Praline Brownies

Praline Brownies
Servings: 2 1/2 dozen brownies
Prep Time: 15 min
Cook Time: 1 hour

Ingredients:

  • 1/4 pound butter, plus more for pan
  • 1/4 cup pastry flour
  • 1/8 teaspoon baking powder
  • 3 cold eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 1/2 cups semisweet chocolate, cut into chunks
  • 1 cup chopped pralines
  • 1 cup chocolate chips
  • Topping, recipe follows

Topping:

  • 3 cups light brown sugar
  • 2 sticks butter
  • 14 ounces evaporated milk
  • 2 cups pecans

Instructions:

Special equipment: candy thermometer

Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.

Sift together flour and baking powder. Set aside

In a small bowl, beat together eggs and vanilla extract. Set aside.

In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
*Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly.

Pour into a large bowl and allow to cool.

Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.

Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.

When brownies and topping have cooled, completely frost brownies, cut into squares and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Topping:

*Cook’s Note: Constantly stir and pay attention to temperature in order for the topping to come out well.

In a saucepan over medium heat, add sugar, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.

Source: http://www.pauladeen.com/recipes/recipe_view/praline_brownies/

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Cinnamon-Streusel Coffeecake

Looking for everyone’s favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake.
This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.
For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup, keeping the remaining ingredients the same.

Cinnamon-Streusel Coffeecake

Ingredients:

streusel topping:

  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted

filling:

  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder

cake:

  • 3/4 cup butter
  • 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream or plain yogurt
  • 1 1/4 cups milk (anything from skim to whole)
  • 3 3/4 cups King Arthur Unbleached All-Purpose Flour

Instructions:

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.

2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

5) Add the eggs one at a time, beating well after each addition.

6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.

7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.

9) Sprinkle the filling evenly atop the batter.

10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.

11) Sprinkle the topping over the batter in the pan.

12) Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.

13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Tip: It’s easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.
Want to prepare this coffeecake the night before, then bake in the morning? It’s easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
Dress it up for guests: Make a glaze with ½ cup confectioners? or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffeecake.

Source: http://www.kingarthurflour.com/recipes/cinnamon-streusel-coffeecake-recipe

Peanut Butter Texas Sheet Cake

Peanut Butter Texas Sheet Cake

Ingredients:

  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1/2 t. salt
  • 1 t. baking soda
  • 1 c. butter
  • 1 c. water
  • 1/4 c. creamy peanut butter
  • 2 eggs, beaten
  • 1 t. vanilla extract
  • 1/2 c. buttermilk

Peanut Butter Icing:

  • 1/2 c. butter
  • 1/4 c. creamy peanut butter
  • 1/3 c. plus 1 T. milk
  • 16-oz. pkg. powdered sugar
  • 1 t. vanilla extract

Instructions:

Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15″x10″ jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.

Fresh Strawberry Upside Down Cake II

I’ve made this twice and discovered a very important parts of the recipe that you can *not* overlook:  Use fresh strawberries or your own frozen. Commercially frozen doesn’t interact as well with the Jello for some reason.

Fresh Strawberry Upside Down Cake

makes 12 servings

Ingredients:

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored Jell-O® mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Instructions:

Preheat an oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

source: http://allrecipes.com/recipe/fresh-strawberry-upside-down-cake/detail.aspx

Do Nothing Cake

A rich, dense cake like my mother-in-law used to make in rural East Texas

Do Nothing Cake

Ingredients:

  • 2 cups sugar
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 16 ounces crushed pineapple, undrained

Icing:

  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1 cup coconut
  • 1 cup nuts
  • 1 teaspoon vanilla

Instructions:

  1. Place first 6 ingredients in a bowl & mix until blended with spoon.
  2. Pour into 13×9 inch cake pan.
  3. Bake at 350°F 35-40 minutes.
  4. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
  5. Remove from heat and add remaining ingredients.
  6. Pour over hot cake.

Source: http://baking.food.com/recipe/do-nothing-cake-97156

Crispy Peanut Butterscotch Fudge Squares

These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks.

Crispy Peanut Butterscotch Fudge Squares

Ingredients:

CRUST:

  • 4 1/2 teaspoons light margarine
  • 2 cups miniature marshmallows
  • 1/4 cup creamy peanut butter
  • 3 cups crisp rice cereal

FUDGE:

  • 2 tablespoons light margarine
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup cocktail peanuts, chopped

Instructions:

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

Source: http://www.verybestbaking.com/recipes/29699/Crispy-Peanut-Butterscotch-Fudge-Squares/detail.aspx

Pecan Ice Cream Pie

 photo: saveur.com

Pecan Ice Cream Pie

Ingredients:

FOR THE CRUST:

  • ¾ cup pecans
  • ¼ cup sugar
  • 1 ½ cups flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • 1 egg yolk
  • ¼ cup cold water

FOR THE PECANS:

  • 1 egg white
  • 2 cups whole pecans, plus more to garnish
  • 2 tbsp. sugar

FOR THE VANILLA ICE CREAM:

  • ½ cup sugar
  • 5 egg yolks
  • ½ vanilla bean, seeds scraped and reserved
  • 2 cups whole milk
  • ¾ cup heavy cream
  • 1 ½ tsp. vanilla extract

Instructions:

1. Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛” thick. Line a 9″ pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.

2. Make the pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.

3. Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a4-qt. saucepan; stir in milk, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream and vanilla extract. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer’s instructions. Once churned, stir pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.

Source: http://www.saveur.com/article/Recipes/Pecan-Pie-Ice-Cream-Pie

Sopapilla Cheesecake II

 photo: mybakerlady.com

Sopapilla Cheesecake

Ingredients:

  • 2 cans Pillsbury crescent rolls
  • 2 (8oz) packages cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)

Instructions:

1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
3. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
5. Bake at 350 degrees for 20-30 minutes.

Source: http://mybakerlady.com/2012/09/21/sopapilla-cheesecake/

Lemon Chess Pie

Chess pie? No one seems certain where the name for this simple pie comes from. A simple combination of eggs, sugar, and butter, with the tiniest bit of flour or cornmeal for thickening, chess pies appeared in print as early as the late 19th century.
Some food historians say “chess” is a takeoff on “cheese,” as in English cheese pies, as in American cheesecake — whose filing is of a consistency similar to chess pie. Others say chess refers to the chest in which pies used to be kept; due to the high degree of sugar, chess pies didn’t need to be refrigerated (though in these days of heightened awareness of food safety, we do recommend refrigeration). One final theory holds that chess refers to the simplicity of the pie itself. “What kind of pie is that?” “Jes’ pie.” Chess pie.
Whatever its provenance, this pie is perfect for those of you who love lemon, but don’t like the somewhat “gluey” texture (or mile-high meringue) of a classic lemon meringue pie. This humble pie has no meringue to hide beneath; it’s just lemon at its simple best.

Lemon Chess Pie

Ingredients:

crust:

  • 1 1/2 cups King Arthur Unbleached all-Purpose Flour or Perfect Pastry Blend
  • 1 tablespoon buttermilk powder (optional, for tenderness and flavor)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable shortening
  • 1/4 cup cold butter
  • 1 teaspoon white or cider vinegar
  • 3 to 5 tablespoons ice water

filling:

  • 6 tablespoons butter
  • 3/4 cup fresh lemon juice; the juice from about 3 lemons
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 tablespoon cornmeal
  • 1 1/2 tablespoons cornstarch
  • 5 large eggs

Instructions:

1) To make the crust: Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
2) Work in the shortening until it’s well combined with the dry ingredients.
3) Place the reserved flour on your work surface, and coat the butter with the flour. Use a rolling pin or the heel of your hand to flatten the butter to about 1/4″ thick.
4) Break the flour-coated butter into 1″ pieces, and mix it into the dough, just until it’s evenly distributed; some of it will break into smaller pieces.
5) Sprinkle the vinegar and 3 tablespoons of the water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Add up to 2 additional tablespoons water, if necessary, to make the dough come together.
6) Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water and the gluten to relax, making the dough easier to roll out.
7) Flour your work surface and roll the dough into a 12″ x 9″ (approximately) rectangle. If it isn’t holding together well, sprinkle it lightly with a couple of teaspoons of water. Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.
8) When you’re “ready to roll,” remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling; dough made with all butter will need a 15-minute rest.
9) Roll the dough to a 12″ to 13″ circle, and settle it gently into a 9″ pie pan; the pan shouldn’t be over 1 1/2″ deep. Flute or crimp the edge of the crust as desired. Place the crust in the refrigerator (no need to cover it) while you make the filling.
10) To make the filling: Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal, cornstarch, and eggs.
11) Whisk until well combined.
12) Pour the filling into the chilled pie shell.
13) Bake the pie on the bottom shelf of a preheated 375°F oven for 45 to 50 minutes, or until the center is set. The top should be golden brown.
14) Remove the pie from the oven and allow it to cool before cutting and serving.
Yield: one 9″ pie, 8 to 10 servings.

tips:

What’s with all of the different ingredients? Shouldn’t pie crust be just fat, flour, salt, and water? Not necessarily. Our latest favorite pie crust recipe uses a combination of butter (for flavor) and vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our Perfect Pastry Blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. Please feel free to substitute your own favorite single pie crust recipe.
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Note the unusual method for putting the crust together; it’s designed to promote flakiness. Again, use your own favorite method if you’re so inclined.

Source: http://www.kingarthurflour.com/recipes/lemon-chess-pie-recipe

Killer Marinated Tomatoes

These are the most amazingly delicious tomatoes you’ll ever sink your teeth into. Be sure to serve them with big hunks of yummy bread to soak up all delicious marinade. You can substitute an equal amount of halved cherry tomatoes.

Ingredients:

  • 3 Tablespoons Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • 1 Tablespoon Granulated Sugar
  • 1-½ teaspoon Garlic Salt
  • 1-½ teaspoon Seasoned Salt
  • ¾ teaspoons Dried Thyme
  • ½ teaspoons Ground Black Pepper
  • ¾ cups Canola Oil
  • ½ cups Red Wine Vinegar
  • 3 whole Scallions, Sliced
  • 6 whole Tomatoes, Cut Into Wedges

Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!

Source: http://tastykitchen.com/recipes/appetizers-and-snacks/killer-marinated-tomatoes/

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