Baked Goods Articles

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Ingredients
2 cups all-purpose flour
1/2 cup brown sugar, firmly packed
1 cup butter, softened
Cheesecake Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples
3 granny smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping
1 cup brown sugar, firmly packed
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup butter, softened
Drizzle
1/2 cup caramel topping ( for drizzling after baked)
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold

PEANUT BUTTER TEXAS SHEET CAKE

PEANUT BUTTER TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
Peanut Butter Icing:
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon milk
1 (16-oz.) pkg. powdered sugar
1 teaspoon vanilla extract
Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.
Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency

Chocolate Meringue Pie

Chocolate Meringue Pie

2 C white sugar

6 TBS unsweetened cocoa powder

1/4 C flour (all purpose)

1 C evaporated milk

1 tsp vanilla

4 egg yolks

1/4 C butter

Preheat oven to 350°

In a saucepan, whisk together sugar, cocoa and flour.

Blend in evaporated milk and vanilla.

Beat egg yolks, and stir into pan.

Add butter and heat, stirring until butter is melted. Pour filling into unbaked pie shell.

Bake in preheated oven for 35-40 minutes or until pie is not ‘wobbly’ when shaken.

MERINGUE

4 egg whites

1/2 C white sugar

1 tsp cream of tartar

Beat egg whites until soft peaks form.

Gradually add sugar and cream of tartar, beating constantly, until stiff peaks form.

Spread meringue on pie and bake until meringue is golden.

CRUST RECIPE

1 1/2 C all purpose flour

1/2 tsp salt

3/4 C shortening

1/4 C plus 2 TBS water

In large bowl, combine flour and salt.

Cut in shortening until it resembles coarse crumbs.

Stir in cold water until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Pineapple Bake

Pineapple Bake

A tropical dessert that’s sweet, tangy, and oh-so-simple to make! Perfect for pineapple lovers and anyone craving a quick, delicious treat.

Ingredients

1 (20 oz) can crushed pineapple (with juices)

¾ cup sugar

2 large eggs

2 tbsp cornstarch

2 tsp vanilla extract

1 ½ tbsp butter, sliced into pats

1 tsp ground cinnamon

Optional toppings: whipped cream, vanilla ice cream, toasted coconut, or maraschino cherries

Instructions

Prep:

Preheat your oven to 350°F (175°C).

Lightly grease a 9x9 inch baking dish and set aside.

Mix the Ingredients:

In a large bowl, combine the crushed pineapple (with juices), sugar, eggs, cornstarch, and vanilla. Stir until fully mixed.

Assemble:

Pour the pineapple mixture into the prepared baking dish.

Dot the top with butter pats and sprinkle evenly with cinnamon.

Bake:

Bake for 45 minutes, or until the edges are bubbly and the top is lightly golden.

Serve:

Let cool for 5-10 minutes before serving warm.

For a chilled dessert, refrigerate completely before serving.

Top with whipped cream, vanilla ice cream, or your favorite toppings!

Tips & Variations

Tropical Twist: Add ½ tsp coconut extract for an extra tropical flavor.

Colorful Toppings: Sprinkle with maraschino cherries or toasted coconut for a pop of color and crunch.

Boozy Upgrade: Drizzle with a touch of pineapple rum before serving for an adult-friendly version

Homemade Kentucky Blackberry Cobbler

Homemade Kentucky Blackberry Cobbler

2 1/2 C Fresh blackberries, washed

1 C Sugar

1 C Flour

2 t Baking powder

1/2 t Salt

1 C Milk

1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge

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