Quick and easy desert?!
im in the mood for pecan pie but i dont have any pecans and am home alone all evening so does anyone know of any quick and easy desert somethings i can make with stuff i have around the house!.!. i have plenty of things that are used in baking and what not!.
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Answers:
I love these cookies! I make them when I want something sweet and simple, but don't feel like going to the store!.
No Bake Cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa!. Bring to a boil, and cook for 1 1/2 minutes!. Remove from heat, and stir in peanut butter, oats, and vanilla!. Drop by teaspoonfuls onto wax paper!. Let cool until hardened!. Www@FoodAQ@Com
No Bake Cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa!. Bring to a boil, and cook for 1 1/2 minutes!. Remove from heat, and stir in peanut butter, oats, and vanilla!. Drop by teaspoonfuls onto wax paper!. Let cool until hardened!. Www@FoodAQ@Com
I make these if people just show up for dinner and I had no time to prepare a dessert, can serve with fruit and whipped cream if you have it around!. They are good alone too with tea after dinner!.
SWEET SCONES
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut up
1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
2/3 cup milk
Directions
1Heat oven to 425 F!.
2Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals!.
3Add sugar; toss to mix!.
4Add milk and stir with a fork until dough forms!.
5Form dough into a ball and turn smooth side up!.
6Pat or roll into a 6 inch circle!.
7cut each circle into 6 or 8 wedges!.
8place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft!.
9sprinkle desired amount of cinnamon and sugar on each scone!.
10Bake about 12 minutes, or until medium brown on top!. Www@FoodAQ@Com
SWEET SCONES
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut up
1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
2/3 cup milk
Directions
1Heat oven to 425 F!.
2Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals!.
3Add sugar; toss to mix!.
4Add milk and stir with a fork until dough forms!.
5Form dough into a ball and turn smooth side up!.
6Pat or roll into a 6 inch circle!.
7cut each circle into 6 or 8 wedges!.
8place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft!.
9sprinkle desired amount of cinnamon and sugar on each scone!.
10Bake about 12 minutes, or until medium brown on top!. Www@FoodAQ@Com
If you have some old apples around the house and some brown sugar and oatmeal you should be fine! I love making apple crisp this time of year and it uses up the apples that we couldn't eat this week!. Cut up about 6 or 7 medium or large apples and put them in a glass baking dish!. Sprinkle some brown sugar and oatmeal over it and bake!.Www@FoodAQ@Com
If you have 2 bags of frozen berries
toss them in a baking pan, throw a box cake mix over them and pour a can of sprite/sierra mist/7up over it and cover bake at 350 for 40 minutes, uncover finish baking for 20 more minutes
best berry cobbler I ever had! any frozen berries, any flavor of cake work also! you could even change the soda, use cherry flavor 7 up or something like that!.Www@FoodAQ@Com
toss them in a baking pan, throw a box cake mix over them and pour a can of sprite/sierra mist/7up over it and cover bake at 350 for 40 minutes, uncover finish baking for 20 more minutes
best berry cobbler I ever had! any frozen berries, any flavor of cake work also! you could even change the soda, use cherry flavor 7 up or something like that!.Www@FoodAQ@Com
If you like chocolate I have several recipes that include Chocolate Pan Cake, Mayo Cake, Double Chocolate Brownies, Chocolate Almond Cookies (taste like Almond Joy candy bars), no bake chocolate cheesecake to name but a few!. Find recipes at:
http://www!.cooking-is-easy-and-fun!.com/A!.!.!.Www@FoodAQ@Com
http://www!.cooking-is-easy-and-fun!.com/A!.!.!.Www@FoodAQ@Com
bunches of recipies
http://plantanswers!.tamu!.edu/recipes/pec!.!.!.
http://southernfood!.about!.com/od/pecans/!.!.!.
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http://plantanswers!.tamu!.edu/recipes/pec!.!.!.
http://southernfood!.about!.com/od/pecans/!.!.!.
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PB&J Bars
1/2 pound (2 sticks) unsalted butter, at room temperature
1? cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 oz) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1? teaspoons kosher salt
1? cups (18 oz) raspberry jam or other jam
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350oF!. Grease a 9x13x2” cake pan!. Line it with parchment paper, then grease and flour the pan!.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes!. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined!.
In a small bowl, sift together the flour, baking powder, and salt!. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture!. Mix just until combined!.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula!. Spread the jam evenly over the dough!. Drop small globs of the remaining dough evenly over the jam!. Don't worry if all the jam isn't covered; it will spread in the oven!. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown!. Cool and cut into squares!.
--Ina Garten
----------------------------
LEMON BARS
For the Crust:
? lb!. unsalted butter, room temp!.
? cup granulated salt
2 cups A/P flour
1/8 tsp!. kosher sugar
For the Filling:
6 extra-large eggs, room temp!.
3 cups granulated sugar
2 Tbsp!. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour
Preheat oven to 350oF!. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment!. Combine flour and salt, and with mixer on low, add to butter until just mixed!. Dump th edough onto a well-floured board and gather into a ball!. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ?" edge on all sides!. Chill!. Bake the crust for 15-20 minutes until very light brown!. Let cool on a wire rack!. Leave oven on!. For the filling, whisk together the eggs, sugar, zest, juice, and flour!. Pour over baked crust and bake for 30-35 minutes or until filling is set!. Let cool to room temperature!. Cut into triangles and dust tops with confectioner's sugar!.
(If doubling recipe, double filling, but triple crust!.)
--Ina Garten
---------------------------
Coconut Blueberry Cheesecake Bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz!. pkg!. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp!. brandy or milk
1 tsp!. vanilla
2 cup blueberries
1!. Preheat oven to 350oF!. Lightly grease a 13x9x2” baking pan; set aside!.
2!. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar!. Remove from heat; set aside!.
3!. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar!. Stir in butter until combined!. Evenly press on bottom of prepared pan!. Bake 8 to 10 minutes or until lightly browned!.
4!. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined!. Add eggs, brandy, and vanilla!. Beat until combined!. Pour over hot crust!. Sprinkle with blueberries!.
5!. Bake 18 to 20 minutes or until center appears set!. Cool in pan on rack!. Cover and refrigerate!. Cut into bars!. Store, covered, in refrigerator!. Makes about 32 bars!.
--BH&G
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1/2 pound (2 sticks) unsalted butter, at room temperature
1? cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 oz) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1? teaspoons kosher salt
1? cups (18 oz) raspberry jam or other jam
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350oF!. Grease a 9x13x2” cake pan!. Line it with parchment paper, then grease and flour the pan!.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes!. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined!.
In a small bowl, sift together the flour, baking powder, and salt!. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture!. Mix just until combined!.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula!. Spread the jam evenly over the dough!. Drop small globs of the remaining dough evenly over the jam!. Don't worry if all the jam isn't covered; it will spread in the oven!. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown!. Cool and cut into squares!.
--Ina Garten
----------------------------
LEMON BARS
For the Crust:
? lb!. unsalted butter, room temp!.
? cup granulated salt
2 cups A/P flour
1/8 tsp!. kosher sugar
For the Filling:
6 extra-large eggs, room temp!.
3 cups granulated sugar
2 Tbsp!. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour
Preheat oven to 350oF!. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment!. Combine flour and salt, and with mixer on low, add to butter until just mixed!. Dump th edough onto a well-floured board and gather into a ball!. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ?" edge on all sides!. Chill!. Bake the crust for 15-20 minutes until very light brown!. Let cool on a wire rack!. Leave oven on!. For the filling, whisk together the eggs, sugar, zest, juice, and flour!. Pour over baked crust and bake for 30-35 minutes or until filling is set!. Let cool to room temperature!. Cut into triangles and dust tops with confectioner's sugar!.
(If doubling recipe, double filling, but triple crust!.)
--Ina Garten
---------------------------
Coconut Blueberry Cheesecake Bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz!. pkg!. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp!. brandy or milk
1 tsp!. vanilla
2 cup blueberries
1!. Preheat oven to 350oF!. Lightly grease a 13x9x2” baking pan; set aside!.
2!. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar!. Remove from heat; set aside!.
3!. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar!. Stir in butter until combined!. Evenly press on bottom of prepared pan!. Bake 8 to 10 minutes or until lightly browned!.
4!. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined!. Add eggs, brandy, and vanilla!. Beat until combined!. Pour over hot crust!. Sprinkle with blueberries!.
5!. Bake 18 to 20 minutes or until center appears set!. Cool in pan on rack!. Cover and refrigerate!. Cut into bars!. Store, covered, in refrigerator!. Makes about 32 bars!.
--BH&G
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