Ingredients:
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup rum
1/4 cup light corn syrup
3 cups finely crushed vanilla wafer cookies(about 80 cookies)
1-1/2 cups finely chopped pecans
1/2 cup powdered sugar
Additional powdered sugar
Red candied cherries, halved (optional)
Directions:
1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted. Stir in rum and corn syrup.
2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.
3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.
Caramel Thumbprint Cookies
Ingredients:
66 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates
1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
1 cup ground pecans(optional)
2-1/2 teaspoons milk
Directions:
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350 F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies.
Butter-Nut Chocolate Topped Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
30 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup ground almonds, pecans or walnuts
Directions:
1. Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough to handle.
2. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing. About 2-1/2 dozen cookies.
ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.
hope these help. enjoy.My dad wants me to bake him something... any one have any really delicious recipes?
Now you didn't say healthy,,,you said good....: )
Cherry Cobbler
2 cans Cherry pie filling
1 Yellow cake mix
1/2 cup of melted butter
Layer in a 13x9 inch baking pan in the order given. Bake at 350 for about 40 minutes. Great served with vanilla ice cream on top!My dad wants me to bake him something... any one have any really delicious recipes?
Cinnamon Bun Cookies
Source: Recipelink
Dough:
1/4 cup stick margarine or butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg white
1 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Filling:
2 tablespoons liquid honey
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts or pecans
In a medium bowl, beat margarine, sugar and brown sugar with an electric mixer for 1 minute, until well combined. Beat in egg white and vanilla until smooth.
In a small bowl, combine flour, baking soda and salt. Add to the sugar mixture and stir by hand just until you have a soft dough.
Roll the dough between two sheets of waxed paper into a 12-inch square. Place on a cookie sheet in the fridge for about 30 minutes or in the freezer for about 15 minutes.
Remove dough from the fridge and peel off the top layer of waxed paper.
Drizzle honey evenly over the dough, then sprinkle with brown sugar, cinnamon and nuts, going almost to the edges. Gently roll into a log, peeling back the bottom paper as you go. Wrap in waxed paper or plastic wrap and freeze for 3 hours, or up to 3 months.
When ready to bake, preheat oven to 350 degrees F. Slice the log into 1/4-inch slices and place 1-inch apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12-15 minutes, until pale golden. Let cool on the sheet for a few minutes before transferring to a wire rack to cool. If you like, drizzle the cooled cookies with vanilla drizzle 1 cup icing sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla.
Blondies... all men seem to love them, Why? I dunno
Blondies
8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or ½ teaspoon almond extract
Pinch salt
1 cup all-purpose flour
Butter an 8×8 pan
Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting
Lemon tart recipe
Serves 4 or more
Degree of difficulty: Low
Preparation Time: 15
Cooking Time: 30
You need:
One pastry flan (see pecan pie)
250 gm of caster sugar
zest and juice of two lemons
4 whole eggs
250 ml of double cream
icing sugar (for presentation)
preheated oven at 180 degrees Celsius
Method:
Combine the eggs, caster sugar, cream, lemon zest and lemon juice in a mixing bowl. Pour the mixture into the pastry flan (you may find this easier to do if you place the flan on the oven shelf first, as you wont spill any this way). Bake at 180 degrees C for 30 to 40 minutes.
Once baked, remove from the oven, check that the tart has set, allow to cool and then serve.
Serving Suggestion: Dust with icing sugar and serve with a lovely double or clotted cream.
Try ,wilton.com desserts ect ....tastefullysimple.com also ,I could give u a million recipes ,however I don't know your level of baking or what he likes so u can look at these and pick your own...when you enter these you'll see the differant sites (self explanitary) pick out the ones u like go to dessertsor recipe box,, well you'll see once u get there GOOD LUCK
http://www.foodnetwork.com/food/re_colle…
I think your dad would love this...
Chocolate Cherry Bars; 1 pkg any chocolate cake mix, 1 can Cherry Pie filling (21 oz.),1 tsp almond extract,optional, and 2 eggs beaten.--Mix and bake in a greased 9';x13'; pan for25 to 30 minutes at 350%---- While cake is baking mix together in a saucepan---1 cup sugar, 5 Tbs. butter or margerine and 1/3 cup milk.....Bring to a boil and boil 1 minute stirring constantly.Remove from heat and add 1 cup chocolate chips. Blend until chips are melted. Pour over partially cooled cake. Cool and serve. Yummy!!
Magic Bars
11/2 cup Graham cracker crumbs
1/2 cup margarine (melted)
1 can sweetened condensed milk (not Evaporated)
1 cup chocolate chips
1 cup butterscotch chips (u can use Peanut butter chips)
1 cup walnuts( or your choice of nuts)
1 cup coconut ( can use mini marshmallows if u dont like coconut)
preheat oven 350 or 325 for glass pan.
mix graham cracker crumbs and margarine and press into the bottom of a 9x13 dish.Pour sweetened condensed milk over crumbs. layer the rest of the ingredients on top of sw.cnd.milk.press down firmly with fork. Bake 25 minutes. till lightly browned.cool and cut into bars. mmmm!
you can bake him ';pillsbury cinnamon rolls'; they are delicious. it tastes like if you baked them from scratched. they are in the dairy section
or you can try baking a cake..go to the supermarket and buy ';dunkin hines yellow cake mix or golden recipe';
hope this helps
the instuctions are simple and on the back of the box.
One of my favorites!
Apple French Bread Bake
6 tablespoons butter
8 ounces French bread, loaf (with crust)
1 1/2 cups brown sugar, packed
1 cup water
1 teaspoon cinnamon
2 tablespoons butter
2 large apples
6 ounces cream cheese, 1/2 inch cubes
1 cup walnuts, chopped
whipped cream or vanilla ice cream
--Preheat oven to 350 degrees. Cut bread into 3/4 inch cubes. Place 6 tbsp butter into bottom of a large baking pan. Melt in oven. Add bread cubes and toss to coat evenly. Bake bread until crisp and slightly browned, stirring occasionally (about 20 minutes). Remove bread from oven and raise temp to 400 degrees. Simmer brown sugar, water, and cinnamon in a saucepan until the sugar is dissolved and it is syrupy (about 5 minutes). Add 2 tbsp butter to mixture while hot and stir until melted. Peel and core apples and cut into a small dice. Combine apples, bread cubes, cream cheese cubes, and walnuts. Pour syrup over all and toss to coat. Butter a 9x13 inch dish well. Pour mixture into buttered dish and spread evenly. Bake in 400 degree oven for 40 minutes. If browning too quickly, loosely cover with aluminum foil. Serve warm topped with whipped cream or ice cream!
These brownies are also great!
1/4 cup peanut butter
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 egg white
1 teaspoon vanilla
1/4 cup cocoa powder
1 tablespoon skim milk
1 teaspoon skim milk
1/2 cup flour
3 tablespoons flour
1/4 teaspoon baking soda
1/8 teaspoon salt
Preheat oven to 350 degrees. Combine peanut butter, sugar, brown sugar, egg, egg white, and vanilla. Add cocoa powder about a tablespoon at a time. Add milk, baking soda, and salt, and gradually add flour. Bake in a 8x8 or a 6x10 pan for 25-30 minutes. Check with toothpick for doneness.
Enjoy!
tangerine bavarian
6 tight-skinned tangerines
1 (1/4-ounces) envelope unflavored gelatin
8 large egg yolks
1/4 cup sugar
1 tablespoon fresh lemon juice
1 cup chilled heavy cream
Equipment: an 8-inch springform pan Accompaniment:s: tangerine caramel sauce and candied tangerine peel
Preparation
Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
Meanwhile, beat cream with zest until it just holds soft peaks.
Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.
tangerine caramel sauce
6 tight-skinned tangerines
1 1/2 cups sugar
1/4 cup water
2 Turkish bay leaves or 1 California
1 tablespoon fresh lemon juice
Preparation
Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)
Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.
Cooks' note: Sauce can be chilled up to 3 days.
candied tangerine peel
8 tight-skinned tangerines, washed well
2 cups granulated sugar
2 cups water Superfine granulated sugar for coating
Preparation
Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.
Cooks' note: Candied peel keeps in an airtight container at room temperature 2 days.
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white chocolate tiramisu trifle with spiced pears
Spiced Pears:
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1/4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled
White Chocolate Mascarpone Mousse:
7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/3 cup poire Williams (clear pear brandy)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese*
1 cup chilled heavy whipping cream
Trifle Assembly:
3 3-ounce packages soft ladyfingers,** separated
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls
1 tablespoon powdered sugar
Preparation
For spiced pears:
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
For mousse:
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
For trifle assembly:
Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
Sift powdered sugar over trifle just before serving.
* Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
TEST-KITCHEN TIP: To make chocolate curls, place one 3 1/2-ounce bar of high-quality white chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill briefly until it firms up a bit.
Easy Chocolate Cake
INGREDIENTS
1 cup evaporated milk
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 cup butter, melted
1/4 cup water
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsweetened cocoa powder
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.
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