Pan de Muertos

 

Prep Time: 20

Total time: 65 minutes

Ingredients 

One quart cup of margarine
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest

Instructions

1.  Melt the butter and milk in a saucepan over medium heat. Remove from heat and add warm water.
Combine the flour, yeast, anise, salt, and sugar in a large bowl. Beat in the warm butter-milk mixture.

2.  Add eggs and orange zest until well combined.

3.  Place the dough on a lightly flour coated surface and knead until smooth.

4.  Let it dough rise by covering it in a covered grease bowl.

5.  After 2 hours, place it on a baking sheet and let it double in size.

6.  Bake for 45 minutes in a preheated oven set at 450 degrees Fahrenheit.

7.  For the glaze, heat one-quart cup of sugar, orange zest, and orange juice until it thickens. Brush over warm bread

Nutrient Information

Per Serving: 207 calories; 5.1 g fat; 35.7 g carbohydrates; 4.8 g protein; 31 mg cholesterol; 156 mg sodium.

Leftover Halloween Candy Brownies

 

Ingredients

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg
1/2 cup candy-coated milk chocolate pieces (such as M&M's)
1/2 cup chopped peanut butter cups (such as Reese's)

1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger®)

1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Footnotes

Cook's Note:

If you want it a little healthier, use Smart Balance® butter instead of regular butter.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Eyeball Taco Salad

 

Ingredients 

2-1/2 pounds lean ground beef (90% lean)
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 pitted ripe olives, halved

Directions 

1.  Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

2.  Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.

3.  Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

Tea Mail (Oct 18)

Tea Mail (Oct 4)

Peanut Butter Maple Cookies

 

Ingredients 

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Directions 

1.  In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips.

2.  Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Editor's Note:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Editor's Note:  Reduced-fat peanut butter is not recommended for this recipe.

Tea Mail ( Sept 20)

Macadamia Lemon Bars

 

Ingredients

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup butter, melted
1/4 cup chopped macadamia nuts

FILLING

1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 tablespoons chopped macadamia nuts
Confectioners' sugar

Directions

1. Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown.

2. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended.

3. Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

Milk Chocolate No - Bake Cereal Bars

Ingredients 

3 cups slightly crushed corn flakes cereal (750 mL)
1 2/3 cups CHIPITS Milk Chocolate Chips, melted (270 g)
1/4 cup vegetable oil (50 mL)
1/2 cup chopped peanuts (125 mL)
1/2 cup raisins (125 mL)

Directions

1. In large bowl, combine melted milk chocolate chips, vegetable oil, cereal, peanuts and raisins; mix well. (Melt chocolate chips with vegetable oil in microwave if desired.)

2. Spread evenly into bottom of greased 9-inch (23 cm) square pan.

3. Chill at least 1 hour. Cut into bars. Store leftover bars, covered, in the refrigerator.

Makes about 18 bars

Cookbook Mail (July 24)

From the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats, cookies, and candies.

IACP AWARD FINALIST

Each of America’s little bites — cookies, candies, wafers, brittles — tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods — they’re representations of different times in our history.

Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.

Peanut Butter Banana Ice Cream

Ingredients

4 ripe bananas, cut into 1-inch slices
1/4 cup peanut butter

Directions

1. Arrange banana slices on a baking sheet and freeze, 8 hours to overnight.

2. Process frozen bananas in a food processor until evenly chopped; add peanut butter and process until thick and creamy.