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 Jannine's Recipes 2004


These recipes are provided for your own, personal use. Please
do not post to your webpage, please do not link to my webpage, and
most importantly, please do not distribute or publish.
Just bake and ENJOY!


 Toasted Pecan Shortbread Cookies  

1 cup pecans
1 cup softened butter
2/3 cup brown sugar
1 tsp. vanilla
2 cups flour
1/4 tsp. salt

Preheat oven to 350 F. Arrange pecans on a baking sheet and bake in the oven for 8-10 minutes or until toasted and browned. Set aside to cool, then chop coarsely. In a medium bowl, combine the flour and salt and set aside. In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Add the vanilla and the dry ingredients, mixing only until incorporated. Stir in the chopped pecans. Divide the dough in half and chill for one hour or until firm (wrapped in plastic). Preheat oven to 350 F again and line two baking sheets with parchment paper or Silpat mat. Remove the dough from the refrigerator. Roll each half on a lightly floured surface to approximately 1/4 inch thick. Cut with a lightly floured cookie cutter and place cookies on prepared cookie sheets. Refrigerate 10 minutes to firm up cookies, then bake for 13-15 minutes or until shortbreads are a medium-brown color. Remove from oven and cool on a wire rack.

 Pumpkin Streusel Muffins  

2 1/2 cups flour
2 cups sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups canned pumpkin
2 large eggs
1/4 cup melted butter (cooled)
1/8 cup sugar
1/8 cup brown sugar
1/2 tsp. cinnamon
2 Tbsp. cold butter

Preheat oven to 350 F. Grease 12 large muffin cups or use paper liners. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. In a medium bowl, combine pumpkin, eggs and melted butter and mix well. Stir the wet mixture into the dry mixture until just moistened. Spoon batter into prepared muffin cups. In a medium bowl, combine 1/8 cup sugar with brown sugar and cinnamon. Cut 2 Tbsp. butter in with two knives or a pastry blender until crumbly. Sprinkle over muffins and bake for 30 - 35 minutes, or until a tester comes out clean. Cool in pan for 5 minutes, then move to a wire rack. Makes 12 large muffins.

 Laney Kazany's Cold Cut Calzone  

Mom's Dough:
(makes two loaves)
4 cups flour
2 cups warm water
1 Tbsp. sugar
1 Tbsp. salt
1 package active dry yeast
1 Tbsp. oil
Filling:
1/4 lb. Imported Mortadella
1/2 lb. Imported Ham
1/4 lb. Genoa Salami
1/2 lb. Mild Provolone cheese
1/4 cup chopped roasted red peppers
1 beaten egg
sesame seeds (garnish)
1 Tbsp. oil

To make dough: In a large bowl, dissolve yeast in warm water. Add sugar and salt and mix well. Add flour, one cup at a time, mixing thoroughly. Dough will be very sticky. Knead for 5 minutes or until smooth and elastic. Oil sides of bowl to prevent dough from sticking upon rising with the 1 Tbsp oil. Cover and let rise until double in size.  Punch down and form into two round loaves. Cover and let rise again for 15-20 minutes or until ready to use.
To make calzone: Preheat oven to 350 F. Spread one loaf of dough out to approximately 15” x 10”. Brush 1 Tbsp. oil over surface of dough. Arrange meat slices across dough, layer by layer, covering entire surface. Scatter the chopped roasted red peppers over the layered meat, then cover with cheese slices. Roll the calzone tightly, beginning with a 15” side. Place the roll seam-side down on a parchment-lined cookie sheet. Beat the egg with a teaspoon of water and brush over the surface of the calzone, then sprinkle with sesame seeds. Bake for 25-35 minutes or until golden brown and bubbling cheese is visible. Cool completely before slicing.

 J's Wonder Bars  

3/4 cup softened butter
1 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla
2 1/4 cups flour
3/4 cup chopped pecans
1 tsp. baking soda
12 ounces caramel ice cream topping
1/2 cup chopped pecans
1 3/4 cups semi-sweet chocolate chunks

Preheat oven to 375 F. In a large bowl, beat butter, sugar and brown sugar until fluffy. Add egg and vanilla and mix well. Add flour and baking soda and blend well. Stir in 1 cup of chocolate chunks (or mini kisses) and 3/4 cup nuts. Press into ungreased 13 x 9 x 2 inch pan. Sprinkle with remaining chocolate chunks/kisses and 1/2 cup nuts. Bake 22-25 minutes or until golden brown. Remove from oven and drizzle caramel topping over top in a criss-cross pattern and allow to set until cooled completely. Cut into 24 bars.

 J's Oreo Cheesecake  

2 cups Oreo cookie crumbs (finely crushed)
3/4 cup sugar
1/4 cup melted butter
3 Tbsp. melted butter
2 1/4 cups sour cream
3 large eggs
1 1/2 pounds cream cheese (cut in cubes)
3 tsp. vanilla
20 Oreo cookies (coarsely chopped)

For the crust:
Blend Oreo cookie crumbs with 1/4 cup melted butter and line the bottom of a 9" springform pan.

In the bowl of a food processor, blend sour cream, sugar, eggs and vanilla. Add cream cheese pieces and process until smooth. Pour 3 Tablespoons of melted butter through the feed tube of the processor and process until combined. Fold in coarsely-chopped Oreos. Pour mixture into the pan and bake at 325 F in a water bath for approximately 1 hour and 45 minutes or until set. Cool then refrigerate 4 hours before serving. Decorate with sweetened whipped cream and additional whole Oreo cookies, as desired.

 Coconut Cream Pie  

1 cup sugar
1/2 cup flour
1/4 tsp. salt
1 cup coconut milk
2 cups milk
4 large egg yolks
3 Tbsp. butter
1 1/2 tsp. vanilla
1 cup coconut flakes
1 9-inch deep-dish pastry shell (baked and cooled)
whipped cream (garnish)
toasted coconut (garnish)

In a medium heavyweight saucepan, combine sugar, flour and salt. Place pan over medium heat and gradually stir in milk and coconut milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook two minutes more. Remove from heat. In a medium bowl, slightly whisk egg yolks. Gradually stir approximately one cup of the hot mixture into the yolks, whisking to combine. Return the egg mixture to the pan and bring the entire mixture to a gentle boil. Cook for 2 minutes and remove pan from heat. Stir butter, vanilla and flaked coconut into the hot mixture. Pour the hot filling into the baked and cooled pie crust. Cool to room temperature, then refrigerate to set for at least 4 hours. Decorate with whipped cream and toasted coconut. (To toast coconut, place a small amount in a non-stick skillet over medium heat, stirring constantly until browned.)

 Celebration Cherry Pie  

2 large eggs (beaten)
1 Tbsp. milk
6 Tbsp. flour
1 cup sugar
2 Tbsp. butter (cut in pieces)
1 Tbsp. lemon juice
5 drops red food coloring
2 Pillsbury pie crusts (or homemade pie crust)
7 cups sour cherries (frozen or canned, packed in fruit juice)
(I use Columbia Gorge brand)

Unroll one pie crust and press into the bottom of a 9-inch pie plate. Chill for 15 minutes. In a small bowl, whisk beaten egg with milk and set aside. In a large bowl, combine drained cherries, lemon juice, sugar, food coloring and flour and pour into chilled bottom crust. Dot filling with the butter. Unroll top crust onto a floured surface and cut designs/vents using a cookie cutter. Brush rim of bottom crust with egg/milk mixture and place top crust over filling. Crimp to seal edges. Chill 30 minutes. Preheat oven to 425 F. Brush the top crust with the remaining egg/milk mixture and bake 20 minutes. Reduce heat to 350 F. and bake for 30-40 minutes or until crust is golden brown and filling is bubbling. Let cool before serving.

This pie was created for my sister, Bridget Collins, who now requests a Celebration Cherry Pie each year for her birthday instead of a birthday cake!

 J's Special Spice Cake with Cream Cheese Frosting  

3 cups flour
3 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup softened butter
3 large eggs
1 1/2 cups Libby's canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp. vanilla
chopped pecans (for decoration)
Frosting:
4 cups confectioner's sugar
16 oz. cream cheese, softened
1 stick softened butter
4 tsp. vanilla

Preheat oven to 325 F. Grease and flour two 9-inch round cake pans. In a medium bowl, combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt. In a large bowl, beat sugar and butter until creamy. Add eggs and beat for 2 minutes at medium speed. Beat in pumpkin, evaporated milk, water and vanilla. Gradually beat in dry ingredient mixture. Spread evenly into prepared pans. Bake for 25-35 minutes or until tester inserted in center comes out clean. Cool on wire racks for 5 minutes in pans, then turn out and cool completely on racks before frosting. To make frosting: Combine all ingredients and beat with an electric mixer until smooth and creamy. Frost cake and decorate as desired. Store frosted cake in refrigerator.

 J's Apple Pie  

10 large Macoun apples
4 Tbsp. Flour
3/4 cup sugar
2 Tbsp. brown sugar
1 1/2 tsp. cinnamon
Dash nutmeg
Dash allspice
4 Tbsp. butter
1 Tbsp. lemon juice
1 egg, mixed with 1 tsp. of water
2 Tbsp. half & half
1 tsp. sugar

Preheat oven to 400 degrees F. In a large bowl, combine flour, 3/4 cup sugar, brown sugar, cinnamon, nutmeg and allspice, and mix well. Peel and slice apples. Sprinkle apples with lemon juice, then toss apples in the sugar and spice mixture, coating well. Roll out the bottom crust for the pie and fit into pie plate. Brush the inside of the crust with the egg and water mixture. Pour coated apples into bottom crust and dot with butter. Brush edges of the bottom crust with the egg and water mixture. Roll out top crust, place on pie and seal the edges. Cut vents in top crust and decorate with extra crust, if desired. Brush entire top of pie with the half & half, then sprinkle with the 1 tsp. Of sugar. Bake at 400 degrees F for 10 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 35-45 minutes or until crust is nicely browned and juices are bubbling.

Bridget's Crust:
3 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup cold butter, cut in pieces
1/2 cup ice water

In a large bowl, combine flour, sugar and salt. Cut in butter with a pastry blender until butter lumps are the size of small peas. Gradually add ice water, a little at a time, until dough just holds together. Makes two 9-inch crusts.

J's Choco-Toffee Cookies  

4 1/2 cups rolled oats
1 1/2 cups softened butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 large eggs
3 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 cup chocolate-covered toffee bits
1 cup semi-sweet morsels
1 cup milk chocolate morsels

Preheat oven to 375 F.  Place 3 3/4 cups of the rolled oats in the container of a food processor and process for one minute. (Set aside the remaining 3/4 cup of unprocessed oats.)  In a large bowl, combine processed oats with the flour, baking powder, baking soda and salt.  Mix well and set aside.  In a large bowl, beat butter with both sugars until smooth.  Beat in eggs and vanilla.  Slowly add the dry ingredient mixture to the butter mixture and mix well to combine.  Stir in the remaining 3/4 cup of oats, the toffee bits and the chocolate chips.  Scoop out dough using a measuring tablespoon and roll each scoop into a round ball.  Place balls on cookie sheet that has been sprayed with PAM, leaving space between (cookies will spread). Using the palm of your hand, press slightly to flatten.  Bake 9 - 12 minutes or until just slightly browned.  Cool on cookie sheet for 1 minute, then transfer to a wire rack and cool completely.


 Spiced Yogurt Pound Cake  

2 cups sugar
1 cup softened butter
2 1/4 cups flour
1 cup plain yogurt
3 large eggs
1 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. baking soda

Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside. In a large bowl, cream the butter and the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, cloves, salt and baking soda. Mix until combined, then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick or cake tester comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.




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