GULF COAST GRAM

Thursday, December 13, 2007

Winning Cookies

My little community had its Hometown Christmas this past weekend. I entered these cookies in the dropped cookie category and won first place! It is the first time I've ever entered a baking contest and I was pleasantly surprised. I got a framed certificate for my winning. I'll hang it in my kitchen. One of my friends entered in the rolled cookie category and won for that and also best of show since she decorated them. Way to go for her! I had to enter 4 cookies on a plain white plate for the judging and then the rest of the cookies went on the cake wheel for a prize.

COCONUT OATMEAL COOKIES WITH PECANS/WHITE CHOCOLATE/CRANBERRIES

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs slightly beaten
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup oats (old-fashioned, not quick cooking)
1 cup flaked coconut
1 cup toasted pecans
1/2 cup white chocolate chips (optional)
1/2 cup Craisins (optional)

Mix shortening, sugars, vanilla, and eggs until smooth. Mix flour, oats, baking powder, baking soda, salt together. Add to wet mixture. Stir in pecans, white chocolate chips, and Craisins.

Place on ungreased cookie sheets and bake at 350 degrees for 8-10 minutes. Makes 3-4 dozen.

Tuesday, December 4, 2007

Fantasy Fudge

When I was a girl my Daddy used to make this fudge every Christmas. He would cut it into pieces and layer it with waxed paper and put it in a special dish. When asked the recipe he always said it was a closely guarded secret. (Of course the recipe was on the back of the marshmallow cream jar). Sadly he passed away when I was 16. In going through his wallet, tucked away inside was the typewritten recipe for this fudge. Several years ago they changed the recipe a bit, and even though the recipe is right there on the jar, I always pull out Daddy's recipe to use and keep the tradition of making this each year.

FANTASY FUDGE

3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 tablespoon vanilla
1 12 oz. package semi-sweet chocolate chips
1 7 oz. jar marshmallow cream
1 cup chopped pecans

Combine butter, sugar, and milk in a heavy 2-1/2 quart pan. Bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat. Remove from heat. Add chocolate, marshmallow cream, and vanilla. Stir quickly to melt chocolate. Pour into a buttered 9 x 13 pan. Cut into 1 inch squares.

Saturday, December 1, 2007

Banana Bread

When I was a young bride, my then husband was in the Air Force. I met another young bride and we shared recipes and learned to cook new things together. I still have the recipe card with her recipe for this banana bread. We had a breakfast meeting at work and I took this in. This makes two large loaves and I took the other to a friend to take home to her husband who is a 'keeper' too.

THE BEST BANANA BREAD EVER

1 cup butter, softened

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups mashed bananas (I used 4)

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

3-1/2 cups flour

1 cup sour cream

1 cup chopped nuts (I used toasted pecans)

Cream butter and sugar, add vanilla. Add eggs one at a time, beating well after each addition. Add bananas. Mix dry ingredients together in a bowl. Add dry ingredients alternating with sour cream. Fold in nuts. Pour into two large loaf pans that have been sprayed with Pam. Bake at 350 degrees for 50-55 minutes. Check middle with a knife to make sure it is done.

Sausage Cheese Balls

I also took something savory to the meeting.
I'm sure everyone has made these at one time or another.
Easy for sure.

SAUSAGE CHEESE BALLS
3 cups Bisquick baking mix
1 pound Jimmy Dean bulk sausage (or any kind you like)
2 cups shredded cheese of your choice

Mix all ingredients by hand. It will take some time to get this all incorporated. Roll into walnut-sized balls. Spray a baking pan with Pam. Place balls onto baking sheet. Bake at 350 degrees for 15 minutes until light brown. These can be frozen ahead of time and baked later, but will take a little extra time.

Tuesday, November 27, 2007

Merry Christmas to Me (Early)

I took advantage of the weekend sales to get a new stove. My old stove was 28 years old and had served me well. It still looked almost new as I had taken very good care of it, but the oven was starting to have holes in it and not being a reliable temperature. So now I have a new one to do my Christmas baking. Nothing fancy schmancy about it, it doesn't do any amazing tricks (that's my part with good recipes!).

Friday, November 23, 2007

Paula Deen's Pumpkin Cheesecake

We had a wonderful feast on Thanksgiving at my son and daughter-in-law's home. In addition to taking cornbread dressing and broccoli casserole, I made this pumpkin cheesecake. I saw Paula make this on her show and decided it was worth trying and as with all her recipes it is a keeper. There were no cracks in this cheesecake. It is very creamy.

PAULA DEEN'S PUMPKIN CHEESECAKE

Preheat oven to 350 degrees.

Crust:
1-3/4 cups graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 stick melted butter
(I also added about 1/4 cup of ground pecans)

In a medium bowl combine crumbs, sugar, cinnamon. Add melted butter. Press into a 9 inch springform pan that has been sprayed with Pam and press into bottom and up the sides. Set aside.

Filling:
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pumpkin (not the pie filling)
1-1/2 cups granulated sugar
3 eggs plus 1 egg yolk
1/4 cup sour cream
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
(I just used 1 teaspoon pumpkin pie spice)
2 tablespoons flour
1 teaspoon vanilla

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spice. Add flour and vanilla. Beat together until well combined. Pour into crust and bake at 350 for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Slide a knife around the edges and remove springform. Serve with whipped cream.

Thursday, November 22, 2007

Treasure Cookies

I also made these cookies for the bake sale. As usual, my photographic skills are severely lacking. These cookies remind me of Magic Cookie Bars but rolled into a cookie.

CHOCOLATE CHIP TREASURE COOKIES

1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14 oz.) can sweetened condensed milk
1 stick butter, softened
1-1/2 cups coconut
1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)
1 cup chopped pecans

Heat oven to 350 degrees. In small bowl, mix graham cracker crumbs, flour & baking powder. In large mixer bowl, beat sweetened condensed milk & butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips & pecans. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9-10 minutes or until lightly browned. Makes about 3 dozen.

Bake Sale

Our local Chamber of Commerce had a bake sale to support their scholarship program. I made a few things to donate. I made one of those pumpkin dump cakes in addition to some cookies and a pie. I didn't get a chance to take a picture, but here is the picture from Nestle's.

TOLL HOUSE PIE

1 unbaked 9-inch deep-dish pie shell (I just used a frozen one)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) Nestle's Toll House Semi-sweet chocolate morsels
1 cup chopped pecans

Preheat oven to 325 degrees. Beat the eggs in a mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55-60 minutes. If you think the crust is getting to brown you can put foil on the edges.

Catching Up

It's been a while since I posted but I've made a few things over the past few weeks. I didn't get a picture of this, but I'm sure many have made this recipe.

My son's birthday was last weekend, on the 17th. This dessert is what he requests for his 'birthday cake'. It is a layered pudding dessert that I'm sure everyone has made in one form or another. It's a great pot luck dessert and is always very good. I have a friend who uses a brownie mix for the base instead of the pecan crust and that is also very good.

CHOCOLATE DELIGHT

For the crust:
1 cup flour
1 stick butter
1/2 cup finely chopped pecans

Melt butter, stir in flour and pecans. Pat into a 9 x 13 pan. Bake at 350 degrees until very lightly browned. Watch closely as this can burn pretty quick. Cool crust completely.

Next layer:
1 8 oz. package cream cheese softened
1 cup powdered sugar
1 8 oz. carton Cool Whip thawed

With a mixer blend softened cream cheese with powdered sugar, stir in Cool Whip. Spread onto cooled crust.

Next layer:
1 large package Jello instant pudding made according to package directions. You can use any flavor you like. I have made this with lemon, banana, chocolate, coconut, butterscotch. They are all good. Spread over cream cheese layer.

Next layer:
1 8 oz. Cool Whip thawed.

Spread this over pudding. If using chocolate you can sprinkle shaved chocolate or more pecans on top. If using banana you can add some dried banana chips. If using coconut, try sprinkling some toasted coconut on top. Just use your imagination.

Sunday, November 4, 2007

Parking Lot Cookies

Our Customer Relations Committee at work is having a Cookie Fest/Bake Sale. I love having a reason to bake so I offered to make a recipe to donate. I decided to pick a recipe from the links below that are being circulated around via e-mail and being posted to blogs. Not sure why this cookie is called 'Parking Lot Cookie' though. It's a very crisp cookie, probably from the oatmeal and Rice Krispies.

PARKING LOT COOKIES

1 cup shortening

1 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups flour

2 cups oatmeal

2 cups Rice Krispies

1 cup pecans (I toasted mine)

1 cup chocolate chips

Mix shortening with sugars until fluffy. Add eggs and vanilla. Mix all the dry ingredients together and toss them into the wet mixture. Drop by scoops or tablespoon onto baking sheet. Bake at 350 for 12-14 minutes until light brown. Makes 4 dozen cookies.

Tuesday, October 30, 2007

Better 'n Punkin Pie

This recipe makes the rounds every holiday season. It goes by many names -- Pumpkin Crunch, Pumpkin Crisp, Pumpkin Dump Cake. This took the place of pumpkin pie on my holiday menu ever since the first time I made it. Have a safe Halloween!

BETTER 'N PUNKIN PIE

1 15 oz. can pumpkin (not pumpkin pie mix)
1 can sweetened condensed milk
1/2 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 box yellow cake mix
1 cup chopped pecans
1 cup butter melted

Mix pumpkin, milk, sugar, eggs, cinnamon and vanilla until blended together. Pour into a 9 x 13 pan. Mix pecans with dry cake mix. Pour dry mix over pumpkin mixture. Pour melted butter evenly over the top. Bake at 350 for 40-45 minutes. Can serve with whipped cream or ice cream.

Cookies Cookies Cookies

Someone sent me this really neat e-mail today that has links to cookie recipes. Just click on the name of the cookie and the recipe is there. Good to keep handy.

Sunday, October 28, 2007

Low-Fat Banana Bread

We have been on a wellness kick at work lately. I looked around for a low-fat banana bread recipe to make and came across several that had the same basic recipe. The use of applesauce helps to make a good substitute for butter or oil. This makes a nice big loaf and is really moist inside.

LOW-FAT BANANA BREAD

2 eggs
2/3 cup sugar (I used 1/3 white and 1/3 packed brown)
3 medium-sized very ripe bananas smashed (the riper the better)
1/4 cup applesauce (I used cinnamon flavored)
1 tablespoon oil
1 teaspoon vanilla
1/3 cup low-fat buttermilk (I just used plain skim with no problem)
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup toasted pecans

With a mixer blend eggs and sugar for about 5 minutes until light and fluffy. Add bananas, applesauce, oil, vanilla, milk. Stir until blended. Mix dry ingredients together and add to wet mixture. Add pecans. Pour into a 9 inch loaf pan that has been sprayed with Pam. Bake at 325 degrees for 40-50 minutes until done. Turn onto rack to cool.

Tuesday, October 16, 2007

Peanut Butter Cookies (Kinda Sorta)

I'm not a big fan of chocolate chip cookies (I know, a character flaw I'm sure). I do make a pretty good chocolate chip cookie though. I like to use the same dough and add peanut butter chips to them to make a nice peanut butter cookie. I mixed up my usual cookie dough and went to the pantry and grabbed the bag of what I thought was peanut butter chips and they were mini Reeses Pieces instead. They were in fall colors (though fall has still not even begun to reach us here). They were well received at the office. This recipe makes a BUNCH of cookies.

PEANUT BUTTER CHIP COOKIES

1-2/3 cups shortening
2 cups granulated sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla
5 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 bag Reeses Peanut Butter Chips (any chips at this point will work in this recipe)

Blend shortening with sugars. Add eggs one at a time blending well. Add vanilla. In a separate bowl mix flour with soda and salt. Mix into wet mixture. Add Reeses Pieces and mix. Scoop dough onto baking sheet. Bake at 375 for 15-20 minutes until golden brown.

Sunday, October 7, 2007

Oh Fall, Wherefore Art Thou Fall?

So, the calendar says it is Fall. Somehow it has forgotten to 'fall by' in Texas. We are still experiencing 90+ degree weather. It should be time for pumpkins, apples, cranberries and all things Fall, but we are still in barbecue and hotdog season. I know there are people who travel south to enjoy warm temperatures, but I would seriously consider traveling north to participate in a 'weather exchange' program. I love cold weather. So in spite of the air conditioner being on 24/7 I pulled out this Fall recipe for today.

CRANBERRY APPLE NUT BREAD

3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded peeled apple (about 1 medium)
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans, toasted
1/2 cup dried cranberries (I used Craisins)
2 tablespoons sugar
1/2 teaspoon cinnamon

Pre-heat oven to 350 degrees. Grease an 8 x 4 inch loaf pan. In a large bowl, mix 3/4 cup sugar, oil, egg, and vanilla. Stir in apple, flour, baking soda, baking powder, and salt. Stir in toasted nuts and cranberries. Pour batter into pan (it is very thick). In a small bowl, mix together the remaining sugar and cinnamon. Sprinkle evenly over batter in pan. Bake 45 to 55 minutes.

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