My Famous Treats

Get out your baking supplies! These yummies are irresistable!



PRALINE APPLE BREAD



1 cup granulated sugar

1 8-oz. sour cream

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups chopped, peeled tart apples

1 cup chopped pecans

1/4 cup butter

1/4 cup packed brown sugar



Directions:



Grease a 9x5x3-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.



Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.



Bake in a 350 degree F. oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes.



Meanwhile, in a small saucepan combine butter and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool. Makes 1 loaf.



Cover and store at room temperature.



CHOCOLATE BROWNIES

2/3 cup butter
5 ounces unsweetened baking chocolate, cut into pieces
1-3/4 cups sugar
2 teaspoons vanilla
3 large eggs
1 cup all-purpose flour
1 cup walnuts, chopped

Directions:

Heat oven to 350 degrees F. Grease bottom and sides of 9-inch square pan.

In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool 5 minutes.

In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.

Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack, about 2 hours.

* Chocolate Brownie Pie variation:

Grease bottom and side of pie plate, 10-1/2 x 1-1/2 inches. Spread batter in pie plate. Bake 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cut into wedges. Serve with ice cream if desired.


PRALINE PEACH BROWNIE SUNDAES

1/2 cup packed brown sugar
1/2 cup whipping cream
2 tablespoons butter
1/4 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup pecan pieces
2 peaches, peeled, sliced
brownies
vanilla bean ice cream

Directions:

In medium saucepan, combine brown sugar, whipping cream, butter and cinnamon; mix well. Cook over low heat until sugar is dissolved and butter is melted, stirring constantly.

Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Stir in vanilla, pecans and peaches. Cool 10 minutes.

Place brownies in individual dessert bowls or plates. Top each with 1/2 cup ice cream and 1/4 cup sauce.


RICE KRISPIES TREATS

3 tablespoons butter
1 package (10 oz) regular marshmallows or 4 cups mini marshmallows
6 cups Rice Krispies cereal

Directions:

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch greased pan. Cut into 2x2-inch squares when cool.


COCONUT-CRANBERRY CHEWS (from Nancy Stuart)

1-1/2 cups butter at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups dried cranberries
1-1/2 cups sweetened flaked dried coconut

Directions:

Mix butter, sugar, orange peel and vanilla in large bowl on medium speed until smooth.

Mix flour, baking powder, and salt in medium bowl. Add to butter mixture; stir. Beat on low speed until dough comes together. Stir in cranberries and coconut.

Shape into 1-inch balls and place 2 inches apart on buttered cookie sheet.

Bake at 350 degrees F. until cookie edges begin to brown (8-11 minutes). Let cool on cookie sheet 5 minutes, then transfer to cooling rack.


PEACH CRISPY (from Mom)

1 (29 oz) can sliced peaches, drained
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter

Directions:

Arrange peaches in bottom of buttered baking dish.

In small bowl, combine oats, sugar, flour and butter; cut. Sprinkle over peaches.

Bake at 350 degrees F. for 30 minutes.

Serve warm with vanilla bean ice cream.

** The following recipes are from Mrs. Fields **

BLUE-RIBBON CHOCOLATE CHIP COOKIES
Yield: 3-1/2 dozen

2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)

Directions:

Preheat oven to 300 degrees F.

In medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.

Add the flour mixture and chocolate chips, and blend at low speed until just barely mixed. Do not overmix.

Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18 to 22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.


SOFT AND CHEWY PEANUT BUTTER COOKIES
Yield: 3-1/2 dozen

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups (packed) dark brown sugar
1-1/4 cups granulated sugar
2 sticks (1 cup) salted butter, softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Directions:

Preheat oven to 300 degrees F.

In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.

In a large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter, and vanilla, and mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 1-1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of cookies. Bake for 18 to 22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to a cool, flat surface with a spatula.

As a variation, add 2 cups coarsely chopped semisweet chocolate bar or 2 cups semisweet chocolate chips to the flour mixture, then bake as directed.


CHOCOLATE CHIP BUTTERSCOTCH BARS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (packed) dark brown sugar
2 sticks (1 cup) salted butter, softened
1 large egg
2 teaspoons vanilla extract
4 ounces chopped pecans (about 1 cup)
9 ounces semisweet chocolate chips (about 1-1/2 cups)

Directions:

Preheat oven to 300 degrees F. Grease an 8x8-inch baking pan.

Combine flour and soda in a medium bowl. Mix well with a wire whisk. Set aside.

In a large bowl, use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans, and chocolate chips. Blend at low speed until just combined. Do not overmix.

Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35 to 45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature. Cut with a sharp knife into 1x2-inch bars.