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Recipes
Chocolate-Covered OREO Cookie Cake
By Reen
HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package
- 1 pkg. (2-layer size) devil's food chocolate cake mix
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup (1/2 stick) butter1 pkg.
- (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
almond butter snickerdoodles
By Reen
1. Preheat oven to 350°. 2
- 1 cup packed brown sugar
- 1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 tablespoons smooth almond butter
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 2 large egg yolks, lightly beaten
- 4.75 ounces white whole-wheat flour (about 1 cup)
- 1.5 ounces whole-wheat flour (about 1/3 cup)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Cranberry Shortbread Cake
By Reen
To Make the Jam Filling: Grate the zest of an orange into a medium heavy-bottomed saucepan
- For the Jam Filling:
- Ingredients
- 1 large navel orange
- 1/4 about 1/4 cup of orange juice
- 1 12-ounce bag cranberries, fresh or frozen (not thawed)
- 1 About 1 cup sugar
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
- 1 cup plus 2 teaspoons sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Irish soda Bread
By Reen
In a bowl, combine flour, brown sugar,baking powder, baking soda and salt
- 2 cups all- purpose flour
- 2 Tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons butter or margarine
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup raisins
Not Yo' Mama's Banana Puddin'
By Reen
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 pint heavy whipping cream
- 4 T powdered sugar
- 1 t. vanilla extract
Blueberry Turnovers
By Reen
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife
- Crust:
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
- 1 tablespoon butter
- Dash of salt
- 1 tablespoon ice water
- Filling:
- 2/3 cup blueberries
- 1 1/2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1 large egg white, lightly beaten
- Cooking spray
- 1 teaspoon sugar, divided
Millionaire's Shortbread
By Reen
Shortbread: Preheat the oven to 350 degrees F
- Shortbread:
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- Caramel Layer:
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- Chocolate Topping:
- 3/4 pound good-quality milk chocolate
Lemonade with blueberries
By Reen
Pour lemon juice through a fine sieve into a large pitcher
- 3 cups fresh lemon juice, about 20 lemons
- 2 cups superfine sugar
- blueberries, picked over, for serving
Healthy Cherry Wheat Germ Muffins
By Reen
1. Preheat oven to 400°. 2
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 3/4 cup dried cherries, coarsely chopped
- 1/2 cup toasted wheat germ
- 1/2 cup packed dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- Cooking spray
Hummus
By Reen
Put tahini, lemon juice & garlic in blender
- 1/4 c tahini
- 1/3-1/2 c. warm water
- 1/3 c. lemon juice
- 1 clove garlic, finely minced or grated
- 1 can garbonzo beans, drained and rinsed