Cookie Gift Baskets Tip & Recipe Blog

• 1 1/2 cups all-purpose flour
• 1 cup lightly packed brown sugar
• 1 teaspoon baking powder
• 1 1/4 teaspoon salt
• 3/4 cup of butter
• 1 1/2 cups rolled oats
• 1 1/4 cups raspberry jam
• 1/2 cup sliced almonds

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Press two-thirds of the mixture firmly into greased 13×9 inch cake pan. Spread evenly with jam. Stir almonds into remaining crumb mixture. Sprinkle evenly over jam, patting down lightly. Bake at 375 degrees F for 30 35 minutes or until golden brown. Let cool in pan and cut into squares.

• 2 unsweetened chocolate pieces
• 2/3 cup all purpose flour
• 1/2 tsp. baking powder
• pinch of salt
• 2 eggs
• 3/4 cup granulated sugar
• 1/3 cup light cream cheese
• 1 tsp. vanilla extract
• 1/4 cups chopped almonds

In a microwave safe measuring cup, melt chocolate in microwave for 2 minutes. Stir until chocolate is completely melted.

In a bowl, mix flour, baking powder and salt. Set aside.Beat eggs, sugar and cream cheese in a food processor. Combine melted chocolate and vanilla alternating with flour mixture. Add almonds and milk.Grease and flour a 9 in. square microwave safe pan and spread mixture in it. Bake in microwave for 6 to 7 minutes. Serve warm or cold. [6 servings]

• 2 ounces unsweetened dark chocolate
• 1/4 cup (1/2 stick) butter
• 1/8 cup unsweetened cocoa powder
• 1 cup sugar
• 1/4 cup milk
• 1/4 cup heavy cream

1. Melt the chocolate and butter in the top pot of a double broiler. Add the cocoa powder and stir until dissolved. Gradually stir in the sugar, and cook for 10 minutes, stirring.
2. Add the milk and cream. Cook, stirring occasionally for 10 minutes. Serve warm over ice cream.

• 1 tbsp. orange rind, grated
• 1 cup unsweetened orange juice
• ¼ cup granulated sugar
• 2 packets of gelatin
• 2 cups plain yogurt, fat free
• 10 ½ oz. frozen raspberries, drained

In a saucepan, mix orange rind, orange juice, sugar and gelatin. Heat to dissolve gelatin. Remove from stove. Leave to set in refrigerator for 30 minutes.

Pour gelatin mixture into bowl of food processor, mix until mixture is creamy. Add yogurt and raspberries and beat again. Pour into dessert dishes or a mold and refrigerate for 1 hour. Serve cold. [4 servings]

This recipe was adapted to fit two 9 inch layer pans, but you may also use a Bundt pan and bake 58 to 62 minutes. The frosting is best applied when warm. If frosting has cooled, you can gently reheat it on the stove top or in the microwave before icing the cake.

For the cake

• 1 (8.25 ounce) package plain devil’s food or dark chocolate fudge cake mix
• 1 (3.9 ounce) package chocolate flavor instant pudding & pie filling
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 1/2 cups semisweet chocolate morsels

For the frosting

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 5 1/2 cups confectioners’ sugar, sifted

1. Preheat oven to 350 degrees F. Lightly grease and flour two 9 inch cake pans, or spray with a cooking spray with flour. Set aside.
2. To make the cake: In a large mixing bowl, blend the cake mix, pudding mix, eggs, sour cream, water, and oil with an electric mixer on low speed one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if necessary. The batter should look thick and well combined.
3. Use a spatula to fold in the chocolate morsels, making sure they are well distributed throughout the batter. Pour half the batter into each prepared pan.
4. Bake 28 to 32 minutes, until the cakes spring back when lightly pressed with a fingertip and just start to pull away from the sides of the pans. Remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run a long, sharp knife around the sides of each cake and invert them onto the rack to cool completely, 20 minutes more.

• 6 bananas
• 1/2 cup flour
• 1/4 cup butter
• 1/4 cup sugar
• 1 cup vanilla ice cream

Cut bananas in half lengthwise and cover with flour. Melt the butter in skillet and fry bananas until they are golden brown in color. Drain and arrange on a dish; sprinkle with sugar and serve with the vanilla ice cream.

• Semisweet or milk chocolate for melting
• A variety of ingredients to mix with chocolate, such as chocolate morsels, candy-coated chocolate pieces, mini-marshmallows, peanut butter, honey, cereal, nuts, and candy flavorings, placed in separate containers with spoons.
• Microwave-safe bowl or saucepan for melting chocolate
• Large spoon
• Plastic spoons and knives
• Candy-bar molds, one per person Use shaved or finely chopped chocolate, chocolate morsels, or chocolate discs. Candy-bar molds are available at party-supply or arts and crafts stores. If you prefer, you may combined the melted chocolate and mix-ins in a small bowl and spread the mixture into the mold for a chunkier chocolate bar.
  1. Melt the chocolate in the top of a double broiler, uncovered, over low heat. Or microwave on high power for 1 minute, check chocolate, stir, and place back in the microwave for another minute. Repeat until the chocolate has melted.
  2. Spoon a small amount of the melted chocolate into a mold (leaving room for additional ingredients). Spread the chocolate evenly with a plastic knife. Gently tap the bottem of the mold to remove any air bubbles.
  3. Select mixing ingredients for candy bars and place them on top of the chocolate. Cover with additional melted chocolate and spread until smooth.
  4. Let the chocolate cool slightly, and place the mold in refrigerator or freezer to harden, 5 to 30 minutes, depending on the thickness of the chocolate. When the chocolate begins to separate slightly from the mold, and the mold is no longer warm to the touch, remove the chocolate. If necessary, gently dip the bottom of the mold in the warm water to loosen chocolate.

• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 1/2 cup white sugar
• 4 eggs unbeaten (add one at a time)
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoon cinnamon
• 1 teaspoon salt
• 3 packed grated carrots

Preheat oven to 325 degrees F. Add ingredients in the above order, mixing well after each addition. Pour into greased pan. Bake for 1 and 1/2 hours. Cool and icing.

Carrot Cake Icing

• 3 1/2 to 4 cups icing sugar
• 8 ounce cream cheese
• 1/2 cup butter
• 2 tsp vanilla

Cream cheese and butter. Beat in sugar gradually until you reach your desired stiffness. Mix in vanilla.

The surface of the pie can easily overcook. Be sure to check the pie after the first 10 minutes in the oven. If the surface has browned, immediately reduce heat and continue cooking as instructed. You can use either whole or low-fat buttermilk.

If using frozen piecrust, defrost the crust before baking.

• 4 large eggs, at room temperature
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 cup (1 stick) butter; melted and cooled
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 1 unbaked 9-inch deep dish pie shell
  1. Preheat the oven to 425 degrees F.
  2. In a bowl, beat the eggs with an electric mixer on medium-high speed until lemon-colored and frothy. Gradually add the sugar, beating until thick.
  3. Add the flour, melted butter, lemon juice, and vanilla, beating well after each addition.
  4. Gradually add the buttermilk, beating on low speed until thoroughly combined.
  5. Pour the filling into the pie shell. (You may have extra filling, which you can pour into individual custard cups and bake until set, if desired.) Bake 10-15 minutes, or until golden brown, then lower the oven temperature to 355 degrees F. Bake an additional35-40 minutes, or until a toothpick inserted between the center and edge of the pie comes out clean.
  6. Let the pie cool on a wire rack 10-15 minutes. Serve warm.

• 1/3 cup corn oil
• ¼ cup corn syrup
• 1 ½ cups banana puree
• 2 eggs
• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• ½ cup sugar
• 2 tsp. baking powder
• 1 tsp. salt
• ½ tsp. baking soda

Preheat oven to 350 degrees F.

In a food processor, mix oil, corn syrup, banana puree and eggs, set aside.In a large bowl, mix flours, sugar, baking powder, salt and baking soda.Gradually pour liquid mixture over dry ingredients while stirring with a wooden spoon; mix just enough to moisten.

Poor into a greased losf pan, bake 50 minutes.

Melted Icing:

• 2 tbsp. milk
• 2 tbsp. lemon juice
• 1 ½ cups icing sugar

In a saucepan, heat milk and lemon juice. In a medium sized bowl, add icing sugar. Gradually add warm milk, just enough to have the desired consistency to run smoothly over the cake.Turn out cake and garnish with melted icing.