Delicious Raspberry Oatmeal Cookie Bars

 

Ingredients

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

2.  Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

3.  Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Blueberry Pie with Graham Cracker Crust

 

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)

Directions

1.  In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature.

2.  Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours.

Jelly Bean Bark

 

Ingredients

1 tablespoon butter
1-1/4 pounds white candy coating, coarsely chopped
2 cups small jelly beans

Directions

1.  Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set.

2.  Cut or break bark into pieces. Store in an airtight container.

New Cookbook Release (Apr 23)

Tex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili — it’s a way of life. It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim — and get ready to satisfy the rumble in your stomach.

Tender Pecan Sticky Buns

 

Ingredients

4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
2 large eggs

TOPPING

1/3 cup butter, cubed
2/3 cup packed brown sugar
2 tablespoons light corn syrup
1 cup chopped pecans

FILLING

3 tablespoons butter, melted
1/2 cup packed brown sugar
1/3 cup sugar
2 tablespoons ground cinnamon

Directions

1.  In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3.  In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans.

4.  Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

5.  Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°.

6.  Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Grandma’s Favorite Hot Cross Buns

 

Ingredients 

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 large Eggland's Best eggs, room temperature
4 large eggs, room temperature, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

ICING

3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

Directions 

1.  In a very large bowl, dissolve yeast in warm milk. Add oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom, yeast mixture and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

3.  Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in 4 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes.

4.  Preheat oven to 375°. Combine egg whites and water; brush over tops. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. For icing, combine confectioners' sugar,
butter and enough milk to achieve desired consistency. Pipe a cross on top of each bun.

Tea Mail (Apr 20)

Easter Bird's Nests

 

Ingredients

3 cups miniature marshmallows
1/4 cup creamy peanut butter
3 tablespoons butter
4 cups crispy chow mein noodles
cooking spray
40 candy-coated milk chocolate eggs

Directions

1.  Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.

2.  Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.

3.  Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

Easter Egg Bread

 

Ingredients 

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 to 6 hard-boiled large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water

Directions 

1.  In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

3.  Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry.

4.  Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.

5.  Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.

6.  In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Pecan Pear Muffins

 

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

Directions

1.  In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.

2.  Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Tea Mail (Apr 6)

Fig Cake II

 

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon vanilla extract
3 eggs
1 1/2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla extract
1 cup canned figs with juice, chopped
1 cup chopped pecans
1 cup white sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/4 cup butter
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.

2.  In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.

3.  Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

4.  To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

Uncle Mac's Peanut Butter and Jelly Cookies

 

Ingredients

1 cup peanut butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.

3.  Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Footnotes

Reynolds parchment can be used for easier cleanup/removal from the pan.