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Recipes
Cranberry-Pistachio Shortbread Cookies
By sugarbear
To make the dough, place the butter, sugar, vanilla, and salt into the bowl of a stand mixer fitted with the beater...
- Dough:
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2-1/4 cups all-purpose flour
- 1/3 cup pistachios, chopped
- 1/3 cup dried cranberries, chopped
- Zest of 1 orange
- Icing:
- 1 cup vanilla frosting
- Zest of 1 orange
Whoopie Pies
By sugarbear
1. Heat oven to 400 degrees
- Filling:
- Makes about 2 dozen
- 1 cup Crisco shortening
- 2 cups sugar
- 2 eggs
- 1 cup hot water
- 2 teaspoons baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla
- 4 heaping cups flour, unsifted
- 1 cup cocoa
- 2 teaspoons salt
- 2 egg whites, beaten
- 2 tablespoons vanilla extract
- 1-pound box confectioners’ sugar
- 2 tablespoons flour
- 1 1/2 cups Crisco shortening
- 1/4 cup milk
Mouth Watering Cinnamon sugar Biscuit Doughnuts
By sugarbear
1. Take your canned biscuits and cut out the centers of each biscuit using a cookie cutter or small biscuit cutter...
- ORIGINAL GLAZE:
- 1 can of canned biscuits (no flaky layers)
- 1/2 cup or so of vegetable oil (enough for frying)
- 1-2 teaspoons cinnamon- per 8 doughnuts
- 1/2 cup sugar
- 1 stick of butter, melted
- OPTIONAL GLAZE INGREDIENTS: if you don't like cinnamon sugar or if you just want a variety.
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
- CHOCOLATE Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened cocoa
- 1 tablespoon margarine or butter, melted
- 2 to 3 teaspoons milk
Puff Pastry
By sugarbear
Put the flour, salt, and chilled butter into a large bowl and rub them together with your fingertips until they res...
- 3/4 cup plus 2 tbsp/4 1/4 oz/120g all-purpose flour, plus extra for dusting
- 1 cup/4 1/4 oz/120g cake flour
- 1/2 tsp salt
- 3/8 stick/1 1/2 oz/40g butter, chilled and cubed
- generous 1/2 cup/4 1/2 fl oz/130ml cold water
- 15 tbsp/7 1/2 oz/210g butter, softened
Vanilla Hard Sauce
By sugarbear
Makes about 1½ cups
- 1 vanilla bean
- 2 cups powdered sugar
- 1 cup softened butter
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
By sugarbear
1. Preheat the oven to 350°F
- 1 cup softened butter, divided
- 1 cup brown sugar
- 1/2 tsp ground ginger
- 1 (20-oz) can pineapple slices, drained, 1 cup juice
- reserved
- 1/2 jar maraschino cherries
- 1 (18.25-oz) box yellow cake mix (any brand)
- 2 eggs
- 1/2 cup shredded coconut
TRIPLE CHOCOLATE BROWNIES
By sugarbear
Preheat oven to 350 degrees
- Non-stick cooking spray
- 1 stick butter or margarine
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons chocolate syrup
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/2 cup milk chocolate chips
Coffee-Caramel Lava Cake
By sugarbear
In a sauce pot, heat water until it simmers
- 12 oz semi-sweet chocolate, chopped
- 1-1/2 Tbsp instant espresso powder (or instant coffee)
- 8 oz butter
- 1/2 cup sugar
- 4 eggs
- 2 egg yolks
- 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 10 soft caramels
- Raspberries (optional, for serving)
- Ice cream (optional, for serving)
Ultimate Chocolate Caramel Pecan Pie
By sugarbear
HEAT oven to 350°F. BLEND 2 cups nuts in blender until finely ground, using pulsing action
- 3 cups chopped PLANTERS Pecans, divided
- 1/4 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1 pkg. (14 oz.) KRAFT Caramels
- 2/3 cup whipping cream, divided
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla
Baked Cinnamon Apples
By sugarbear
Heat oven to 375 degrees. Place cut and peeled apples in a baking dish and gently mix all the ingredients together
- 10 apples (preferably Honey Crisp), cored, peeled and sliced thinly or diced in small pieces (See Note)
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 2 teaspoons lemon juice (optional)
- 1 dash salt
- 1 dash nutmeg