Peaches and Cream Pie

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3 ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29 ounce) can sliced peaches, drained and syrup reserved
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease sides and bottom of a 10 inch deep-dish pie pan.
2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Rhubarb Cobbler

Ingredients

• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Easy Buttermilk Doughnuts

Ingredients

• oil for deep frying
• 1 (10 ounce) can refrigerated buttermilk biscuit dough
• 1 cup confectioners' sugar

Directions

1. Heat oil in deep-fryer to 375 degrees F.
2. Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut.
3. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
4. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
5. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.

Sacher Torte

Hey guys!  Valentine's Day is coming up this weekend so here is a recipe for that special someone.  This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!

Ingredients

Cake:

• 4 ounces semi sweet chocolate (chopped)

• 1/2 cup butter, softened

• 1/4 cup confectioners' sugar

• 2 teaspoons confectioners' sugar

• 6 eggs, separated

• 1/2 cup white sugar

• 2 tablespoons white sugar

• 1 cup cake flour

Filling:

• 1/4 cup water

• 1/4 cup white sugar

• 3 tablespoons dark rum, divided

• 1 (12 ounce) jar apricot preserves

• 1 tablespoon water

Icing:

• 9 ounces semisweet chocolate, chopped

• 3 ounces heavy cream

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.

2. Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

3. Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.

4. Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.

5. Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

6. Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.

7. To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

8. Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Soft Frosted Sugar Cookies

These taste just like Loft House sugar cookies and are just as soft.

Ingredients

• 1 cup vegetable shortening
• 1 cup white sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup butter
• 3 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract, or more to taste
• 2 tablespoons milk, or as needed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
3. Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
4. Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
5. Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

Libby's Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.