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Recipes
Creme Filled Chocolates
By SprinkleBakes
A creme candy base that can be flavored as you wish
- 1/2 cup margarine
- 1 tsp. salt
- 2/3 cup sweetened condensed milk
- 1 2 lb bag of confectioners' sugar
- 2 lbs candy coating or almond bark
- Your choice of extracts for flavoring.
- (will use 1/2 tsp. of extract per scant 1 cup candy creme)
Spice Roll-Out Cookies
By SprinkleBakes
Adapted recipe from Epicurious
- 3 1/2 cups all purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup (packed) dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
Light and Springy Chocolate Souffles
By SprinkleBakes
Recipe from "The New Mayo Clinic Cookbook"
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons hot water
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 3 tablespoons all purpose flour
- 1 tablespoon ground almonds or hazelnuts
- 1/4 tablespoon ground cinnamon
- 3 tablespoons packed brown sugar
- 2 tablespoons honey
- 1/8 teaspoon salt
- 3/4 cup 1 percent low fat milk
- 4 egg whites
- 3 tablespoons granulated sugar
- 1 teaspoon confectioners' sugar
- 1 cup raspberries
Squash Cut-Out Cookies
By SprinkleBakes
This is a spiced cookie dough that can be rolled out and cut into any shapes your heart desires
- 1 (12-ounce) package frozen squash, defrosted and squeezed dry, OR
- 2/3 cup freshly cooked and mashed squash
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
Chocolate Soup for Two
By SprinkleBakes
Chocolate lovers! Have you ever been eating soup and thought to yourself, "I wish this was made of chocolate?" Then
- SOUP:
- 1 cup skim milk
- 1 cup fat free half-and-half
- 1/3 cup fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips or 6 oounce bar chocolate, chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- GARNISH:
- 2 ounces low fat cream cheese
- 2 heaping tablespoons marshmallow creme
Bit O'Honey Bars
By SprinkleBakes
This chewy bar is adapted from a basic brown sugar bar recipe
- 1/4 cup butter or margarine
- 1 cup packed light brown sugar
- 1 egg well beaten
- 3 Tbsp. honey
- 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. vanilla extract
- 1/3 cup blanched almonds, chopped
Povitica (Potica) Bread
By SprinkleBakes
Povitica bread is an Eastern European nut roll that is traditionally gifted as a symbol of honor and respect
- DOUGH:
- 3 1/2 cups bread flour
- 1 package active dry yeast
- 1 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter or margarine (melted)
- 1 teaspoon salt
- 1 egg
- FILLING:
- 2 cups ground walnuts or pecans
- 1 beaten egg
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon butter or margarine, melted
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla
Bûche de Noël or Yule Log Cake
By SprinkleBakes
A traditional and nostalgic Christmas cake
- Cake and Filling:
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
- 1 tablespoon rum
- Cocoa Frosting:
- 1 cup whipping cream
- 2 tablespoons unsweetened Dutch process cocoa powder, sifted*
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla
Colorful Spiral Cookies
By SprinkleBakes
Happy cookies. I call them bad-mood repellent!
- 2 cups unsifted cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsifted powdered sugar
- 1/4 cup granulated sugar
- 2 1/2 sticks unsalted butter
- 1 teaspoon vanilla
- 1/2 teaspoon strawberry(or other)extract
- 1/2 teaspoon(or more)Rose food coloring
- 2 tablespoon unsifted cake flour
- 1 1/2 cups multi-colored nonpareil decors
French Macarons
By SprinkleBakes
This recipe is for the standard shell portion of the French macaron cookie
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar