Sticky Toffee Pudding (cake)

I was totally clueless about the amazing dessert sticky toffee pudding until Hagaan Daz introduced an ice cream flavor of the same name a few years ago (sorry it was limited edition and no longer in stores) and I am obsessed. These are an English pudding which means they are an ooy gooy cake. If you love caramel like I do these are a dream come true. Be sure to use dark sugars to get the tawny toffee flavor to come through, otherwise it is more caramel.

SAUCE 1 cup packed dark brown sugar 2/3 cup heavy whipping cream 1/2 cup unsalted butter, cut up 2 tablespoons dark corn syrup CAKES 1 cup all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 2/3 cup packed dark brown sugar 2 eggs 1 egg yolk 1 cup unsalted butter, melted TOPPING 1 cup heavy whipping cream 1 tablespoon sugar 1 Heat oven to 350ºF. Spray 12 muffin cups with cooking spray. Heat all sauce ingredients in small saucepan over medium heat 2 to 4 minutes or until sugar and butter are melted and mixture comes to a boil. Spoon 1 tablespoon sauce into each muffin cup; reserve remaining sauce. (Sauce can be made 1 day ahead. Cover and refrigerate. Warm sauce in small saucepan over medium-low heat before using.) 2 Whisk flour, baking powder and salt in small bowl. Whisk 2/3 cup brown sugar, eggs and egg yolk in large bowl until blended; whisk in melted butter. Whisk in flour mixture until almost smooth. Spoon about 2 1/2 tablespoons batter into each muffin cup. 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and cakes spring back when gently touched. Immediately run small knife around edge of each muffin cup to loosen; invert onto large rimmed baking sheet. Cool 5 minutes.  4 Meanwhile, beat 1 cup cream and sugar in medium bowl at medium-high speed until soft peaks form. Serve warm cakes topped with warm reserved sauce and whipped cream. (Cakes can be made 1 day ahead. Cool completely and store in an airtight container. To serve, heat in 350ºF. oven 3 to 5 minutes or until warm.) 12 servings

French Banana Pancakes

I make breakfast every morning, so I'm always looking for something more interesting than oatmeal and scrambled eggs. I would call these crepes.

Pancakes:
1 C flour
2 T sugar
1 C milk
2 eggs
3T melted butter
1 t vanilla
1/4 t salt

Filling:
1/4 C butter
1/4 C brown sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 C milk
4-5 firm bananas, cut in half, the split in thirds.
whipped cream (optional for topping)

Sift flour and sugar into mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet; add about 3 T batter, spreading to almost cover the bottom of the skillet. Cook until lightly browned; turn over. Makes 10-12 pancakes. Grease skillet as needed.

FOR FILLING: Melt butter in saucepan. Stir in brown sugar, cinnamon and nutmeg. Stiry in cream and cook until slightly thickened. Add bananas a few at a time and spoon sauce over them. Place one banana in each pancake and roll up. Top with whipped cream if desired. 5-6 servings.

Super Easy and Delicious Banana Dream Pie

I am usually a big fan of making everything from scratch, but this banana cream pie always gets rave reviews and it is seriously one of the easiest thing to make. To make it even easier, use prepared whipped topping to finish.

Ingredients:

• Nilla Wafer Crust (either homemade or store bought)
• 3 envelopes DREAM WHIP whipped topping mixes
• 3-1/4 cups cold milk, divided
• 1-1/2 tsp vanilla, divided
• 2 pkgs (4-servings each) JELL-O instant pudding, banana flavored
• 1-2 very ripe bananas

Directions:

1. Beat 2 whipped topping mixes, 1 cup of milk and vanilla in a large bowl with an electric mixer on high speed 6 minutes or until topping thickens and forms peaks.
2. Add 1-3/4 cups mik and pudding mixes; beat on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. 
3. Slice ripe banana and arrange the slices to cover the bottom of the nilla wafer crust. Spoon pie filling into crust.
4. Mix remaining whipped topping mix, 1/2 cup milk and 1/2 tsp vanilla in a large bowl with an electric mixer on low speed until blended.
5. Beat on high speed for 4 minutes or until topping thickens and forms peaks.
6. Top pie with the prepared dream whip.
7. Refrigerate at least 4 hours.

Lemon Bars

This recipe has been a family favorite for a long time. When I would visit my parents it seemed there were always lemon bars either just made or being made. These remind me of home.

1/3 c.     butter
1/4 c.     sugar
1c.         flour
2            eggs
1/4 c.     water
2 Tbsp   flour
2 tsp       lemon zest
3 Tbsp   lemon juice
1/4 tsp    baking powder
               powdered sugar

1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. add the 1/4 cup sugar; beat till combined. Beat in the 1 cup flour till crumbly. Press mixture into the bottom of an ungreased 8" pan. Bake in a 350 oven for 15-18 minutes or until golden.

2. Meanwhile, for filling, in a small mixing bowl combine eggs, the 3/4 cup granulated sugar, the 2 Tbsp flour, lemon peel, lemon juice, and baking powder. Beat 2 minutes or till combined.

3. Pour filling over baked layer. Bake 20 minutes more or till lightly browned around edges and center is set. Cool on a wire rack. Sift powdered sugar over top.

Peach Blackberry Cobbler

I made this scrumptios treat for Father's Day because my local Sunflower Market had both peaches and blackberries at crazy good prices. I ended up only making a half recipe because it serves a lot! You can use canned peaches if fresh are not available or too expensive. It was very good and I will absolutly make this again in the fall when I can get some killer peaches. Serve with vanilla ice cream.

Ingredients

12 medium peaches, peeled and sliced
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups fresh blackberries

TOPPING:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1-1/4 cups buttermilk
1 tablespoon coarse sugar

Directions:
In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 12 servings.

No Bake Peanut Butter Bars

My husband really wanted peanut butter bars last night but I didn't feel like doing anything too intense so I found these no bake bars that are fantastic. For the graham cracker crumbs, if you put them in the blender you will get a nice smooth crust, but if you like it chunkier, smash them with a rolling pin like I did. This can easily be doubled to put in a 9x13 pan. These are great for letting kids help out as well. The hardest part is waiting for them to set up!

Ingredients:


1/2 cup butter or margarine, melted
1 cup graham cracker crumbs
1 cup confectioners' sugar
1/2 cup peanut butter
3/4 cup semisweet chocolate chips
2 tablespoons peanut butter
Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased square pan.

2. In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Bunny Buns

This recipe was in this month's Friend (an LDS children's magazine). While it is too hard for kids to make on their own, they are really cute and very delicious! I didn't have orange peel on hand so left it out. This might be a new Easter tradition!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup butter

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. 1. 
   Wash hands with soap and water.
2. 2. 
   Sprinkle yeast in the warm water and set aside.
3. 3. 
   In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. 4. 
   Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. 5. 
   Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. 6. 
   On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. 7. 
   Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. 8. 
   Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. 9. 
   For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.