1 cup butter or margarine, softened
1 cup packed brown sugar
1 tsp vanilla
1 egg yolk
2 cups all-purpose flour
1 1/4 cups Chipits Skor toffee bits
1 pkg Chipits semi-sweet chocolate chips
Heat oven to 350 degrees.
In a large bowl, beat butter and brown sugar until fluffy. Beat in vanilla and egg yolk until creamy.
Add flour and 1 cup of the toffee bits. Press into an ungreased jelly roll pan.
Bake for 18 to 20 minutes, until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 mintues: spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3 in. squares: cut each square diagonally into 4 triangles.
From the Hershey's Chipits website.
Wednesday, May 19, 2010
Friday, May 14, 2010
Zucchini Bread with Spices
Zucchini Bread with Spices
Ingredients:
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 large egg
• ½ cup Canola oil
• 1/3 cup applesauce
• ½ cup granulated sugar
• ¼ cup packed brown sugar, light or dark
• 2 teaspoon vanilla extract
• 1 cup shredded zucchini, about 1 medium zucchini
• ½ cup finely chopped walnuts or pecans
Preparation:
Heat oven to 325 °. Grease and flour an 8 ½ X 4 1/2 – inch loaf pan.
Measure the flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl, beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in zucchini and nuts.
Spread batter in the prepared loaf pan and bake 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Cool on the rack before slicing.
N.B.: This recipe makes one loaf of zucchini bread.
Bon Appétit!
Helene Cote
Ingredients:
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 large egg
• ½ cup Canola oil
• 1/3 cup applesauce
• ½ cup granulated sugar
• ¼ cup packed brown sugar, light or dark
• 2 teaspoon vanilla extract
• 1 cup shredded zucchini, about 1 medium zucchini
• ½ cup finely chopped walnuts or pecans
Preparation:
Heat oven to 325 °. Grease and flour an 8 ½ X 4 1/2 – inch loaf pan.
Measure the flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl, beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in zucchini and nuts.
Spread batter in the prepared loaf pan and bake 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Cool on the rack before slicing.
N.B.: This recipe makes one loaf of zucchini bread.
Bon Appétit!
Helene Cote
Wednesday, May 12, 2010
Raspberry Trifle
1 can Eagle Brand condensed milk (full fat, baby!)
1 1/2 cups cold water
1 pkg vanilla instant pudding - 4 serving size
500 ml whipping cream, whipped
1 can raspberry pie filling
1 pkg frozen pound cake (Sara Lee), thawed and cubed
In a large mixing bowl, combine Eagle Brand and water. Add pudding mix and beat well. Chill for 20 minutes until thick. Fold in whipped cream with a light hand!
Layering order
2 cups pudding mixture
1/2 of cake pieces
1/2 of pie filling
1/2 of remaining pudding mixture
all of remaining cake pieces
all of remaining pie filling
all of remaining pudding mixture
1 1/2 cups cold water
1 pkg vanilla instant pudding - 4 serving size
500 ml whipping cream, whipped
1 can raspberry pie filling
1 pkg frozen pound cake (Sara Lee), thawed and cubed
In a large mixing bowl, combine Eagle Brand and water. Add pudding mix and beat well. Chill for 20 minutes until thick. Fold in whipped cream with a light hand!
Layering order
2 cups pudding mixture
1/2 of cake pieces
1/2 of pie filling
1/2 of remaining pudding mixture
all of remaining cake pieces
all of remaining pie filling
all of remaining pudding mixture
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