As I mentioned earlier, I'm helpin' our cowboy church do a bake sale this weekend, to help raise money for our preacher's chemo costs. I'll be bakin' this week, and I thought it might be fun to share what I'm makin' along with the recipes for each.
First I'll be makin' CHOCOLATE COVERED CHERRY DELIGHTS, from one of Joanne Fluke's recipes. These things are amzin'--talk about an endorphin rush from the chocolate! Here is the recipe;
Chocolate Covered Cherry Delights
- 1 cup butter, melted
- 2 cups white sugar
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 cup cocoa powder
- 3 cups flour (not sifted)
- 2 (10 ounce) jars maraschino cherries
- 2 cups chocolate chips (6 oz package)
- 1/2 cup sweetened condensed milk
Preheat oven to 350°F, rack in middle position.
2Melt butter and mix in sugar.
3Let mixture cool.
4Add eggs, mix thoroughly.
5Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
6Add flour and mix well (dough will be stiff and a bit crumbly).
7Drain cherries, remove stems, reserve juice.
8Pat dough into walnut-sized balls.
9Place on a greased cookie sheet, 12 to a standard sheet.
10Press down in center with thumb to make a deep indentation.
11Place one cherry in each indentation.
12In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
13Heat on low until the chips are melted.
14Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
15If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
16Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
17Bake at 350°F for 10-12 minutes.
18Let cool on cookie sheet for 2 minutes.
19Remove to rack to finish cooling.
If you want a truly Texas type treat--substitute candied jalepeno slices for the cherries--WHOA! You get the chocolate, a bite of heat, and more sweet. I call 'em TEXAS TEARDROPS.
This recipe comes from Amy Dacyczyn's THE TIGHTWAD GAZETTE. I have used it for years, and it can be done quickly from start to finish, and with a little experimentation--you can add herbs, fruit, and other ingredients to make it even better.
5-6 c. all-purpose flour (note 1)
2 T. dry yeast (yes, that's 2 tablespoons. Really.)
2 T. sugar
1 T. salt (note 2)
2 c. hot water (not boiling, just from the tap)
1 T. sesame or poppy seeds or oats
Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water
and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining
flour until the dough is no longer sticky. Knead 8 minutes. Place the
dough in a greased bowl and cover with damp towel. Let rise 15 minutes.
Punch down. Divide into 2 pieces, shape into 2 round loaves and place on
baking sheet. Cut an X 1/2 inch deep on top with sharp knife. Brush with
water and sprinkle with seeds or oats. Place on the middle shelf of a cold
oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to
400 degrees. Bake 40-50 minutes until deep golden brown.
1. Variations: I always substitute whole wheat flour for at least half of
the all-purpose flour, and I usually substitute 1/2 cup oatmeal for
1/2 cup of flour.
2. You can reduce the amount if this is too much salt for you, but
you need to leave some--it regulates the growth of the yeast.
One of my most favorite recipes EVER is:
CARAMEL APPLE PIE
- 1 Store-bought apple pie (I use a good quality frozen pie bought on sale with coupons)
- 3/4 cup Caramel sundae topping
- 1/2 cup Pecans, chopped
Bake pie accordin' to box. Pour the sundae toppin' all over the top, and sprinkle with nuts. Easy, but tastes great!
Okay, here is another way too easy but tastes great and looks WONDERFUL recipes...
Filled Bundt Cake
One box of your favorite cake mix
Two cans of frosting (different colors)
One can of your favorite pie filling (something that goes with the flavor of the cake you chose)
Bake the cake mix in a bundt pan as per the mix instructions. After it's out of the pan, let cool completely on a wire rack over a plate.
Put the open can of frosting you will be using for the main color of the cake (I usually use chocolate) in the microwave and melt it a little at a time, until runny. Then slowly pour over the cake, letting the frosting run down and on to the plate below. Repeat until you have a lovely glossy finish. (you can keep scoopin' up the frosting from the plate and reheating it.
Put the second can in the microwave and repeat the melting process. This time, use a big spoon to drizzle the frosting over the first color, making a pretty contrasting layer over the top.
Once all the frosting is set, put the cake on a plate and pour in the pie filling, then using a spoon, draw a little of the filling up and over the sides to make it look even more luscious.
The first time I made this, I took it to a family dinner, and everyone wanted to know which BAKERY I had bought it at.
So, there ya have it, folks--some easy and delicious treats you may wanna try this weekend.
Well, I got chores. Later ya'll.
© 2013 by Evelyn Edgett