Tuesday, January 27, 2009

Hawaiian Cookie Tarts


These delicious little tarts are perfect for parties or just as a snack.
I have made these little sweeties a few times and they're always a crowd-pleaser! Years ago I had run across this recipe in a Pillsbury Bake-Off cookbook (not sure which year).....I believe they still include this recipe in their most current Bake-Off cookbooks.

A delicious trip to a warm and sunny place.

Here is their recipe:

1 3/4 C all-purpose flour
1/2 C powdered sugar
2 T. cornstarch
1 C butter or margarine, softened
1 t. vanilla

1 C pineapple preserves
1/2 C granulated sugar
1 egg
1 1/2 C coconut
additional powdered sugar (about 2 T.)

1 - Heat oven to 350 F. In large bowl, stir together flour, 1/2 C powdered sugar and the cornstarch. With spoon, beat in butter and vanilla until soft dough forms.

2 - Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased mini muffin cups; press in bottom and up side of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.

3 - In small bowl, beat granulated sugar and egg with fork until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.

4 - Bake 23 - 33 mins or until cookie crusts are very light golden brown. Cool in pans on cooling racks 20 mins.

5 - To release cookies from cups, hold muffin pan upside down at an angle over cooling rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely, about 15 mins. Just before serving, sprinkle with additional powdered sugar. Store in refrigerator.

**Though, I have made these about 4 times or so, I've never been able to get 36 tarts out of one batch.....closer to about 2 to 2 1/2 dozen. (that is just me, though - maybe you'll get that many!)


Thursday, January 22, 2009

Buttery Pecan Toffee Deluxe

Love buttery toffee? This deluxe edition is even better! It's smothered in chocolate and has more pecans sprinkled on top. YUMMY DELICIOUS!

I've tried several recipes for toffees and brittles - this is my favorite. I used pecans, though the recipe called for almonds.....I think I like it better with pecans. :)

Also can be made without the chocolate and additional pecans on top (or with other nuts).


Wednesday, January 21, 2009

Chocolatey Peanut Butter Bars

Talk about delicious!!! YUM YUM! I had a hard time not digging into these before they were ready. :) Though, one of my favorite combinations IS peanut butter and chocolate. What a winning combo, right?

A peanut-buttery crust with a gooey, chocolatey filling....sprinkled with pecans and coconut....then even more peanut-buttery goodness crumbled on top to finish!

This recipe is a whopper! Made in a 9 X 13 pan, this could easily serve 2 dozen people or more.


Pumpkin Spice Cheesecake

This delectable treat is sure to be a crowd pleaser. This cheesecake doesn't have a traditional crust, either - it has a cinnamon-spicy crust that adds even more flavor! YUMMY!

This recipe is a snap! I don't think I've ever seen such a large cheesecake, though - made in a 9 X 13 pan. Die-hard cheesecake lovers rejoice - there is plenty to go around!

*TIP* When baking cheesecake, I always put a pan of water one rack down in the oven. Years ago someone (wish I could remember who now, so I could give credit....LOL) told me that so I'd stop cracking the tops - VIOLA! It works! :)

I love cheesecake! :)