Ingredients:
6 Tbls butter
10 oz Ghirardelli Classic White Chips®
2 eggs
4 oz sugar
1 Tbls vanilla
8 oz Gold Medal All-Purpose Flour®
8 oz Ghirardelli Milk Chocolate Chips® 

Instructions:    
     Preheat oven to 350f  (175c) degrees.  Lightly grease then flour an 8 inch square baking pan.

     In the top of a double boiler add the butter and 8oz. of the white chocolate chips and heat until melted. Remove from heat and stir until they are completely blended.  Set pan aside.

     Next beat the eggs together in a medium bowl. Gradually add sugar to the egg mixture in bowl and beat for an additional 2 to 3 minutes.  Now take the pan of melted white chocolate and butter and add to bowl, followed by the vanilla and flour.  Beat until all ingredients are smooth and thoroughly blended.
     Last but not least, slowly add the remaining 2oz. of white chips and all the chocolate chips to the mixture, stopping to hand stir every so often until all chips are blended in.  Finally, pour the batter into the prepared baking pan, spreading evenly.

     Place pan in oven and bake for about 35 minutes or until you can insert a toothpick in its center and it comes out clean. Cool pan of brownies on a wire rack after baking. Cut into 24 squares and share.

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Ingredients

PIE SHELL

Pillsbury Ready to use Pie Crust

2 Tbls margarine
3/4 cup shredded Kraft medium Cheddar cheese

FILLING 
1 large Valdalia onion, chopped
1 clove garlic, minced
8 oz Fresh spinach leaves, stemmed and coarsely chopped
3 large eggs
1 1/3 cups half-and-half 
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Instructions         

             Lightly butter a 9 1/2-inch deep-dish pie pan.  Dust pan with flour lightly and center the pastry on it. Tuck the pastry into the pan without stretching it.  Fold back the overhanging pastry, pinching it into a ridge.  Preheat the oven to 400º F.  Line pastry with a large piece of aluminum foil, that overhangs each side a little, pressing it into the bottom.  Add enough dried beans or rice to fill the pan about halfway and bake the pastry on the center oven rack for 20 minutes.  Remove pie pan from the oven and lift out the foil along with bean/rice filler.  Prick the bottom of the pastry 5 to 7 times with a fork, then put the pie shell back in the oven. Reduce the heat to 375º F and bake the shell for 10 minutes more. Then remove it from the oven and immediately sprinkle a handful of grated cheddar and swiss cheese over the fork holes, letting it melt to seal them and keep the egg mixture from leaking out. Set the shell on a cooling rack while you prepare the filling.  

          Heat 2 Tbls. of vegetable oil in a large skillet and add the onion and sauté it over medium heat for about 8 minutes, until clear. Stir in the garlic and spinach. Cover and steam the vegetables for about 4 minutes, stirring once or twice, until tender.  Remove the pan from the heat.  Whisk the eggs in a large bowl, and then blend in the half-and-half, mustard, salt, and pepper. Spread the cooked vegetables evenly in the pie shell and sprinkle on about half of the cheese.  Now slowly pour the egg mixture over the filling and sprinkle on the remaining cheese. 

          Bake the quiche at 375º F for about 40 to 45 minutes, until slightly puffy and golden brown. When done place the pan on a wire rack to cool for at least 30 minutes. Serve warm, or cold.   

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    Ingredients 

1/4 c. Crisco vegetable oil

1/2 c. whole milk

1 egg

1/2  tsp. salt

2  tsp. Clabber Girl baking powder

1/2  c. granulated sugar

1 3/4 c. Pillsbury Whole Wheat flour
1 c. chopped fresh strawberries

1 c.  finely chopped pecans

           Preparation

1.  Preheat oven to 350 degrees. Grease muffin pan if liners are not used. 

2.  In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder, pecans, and sugar. Blend in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

3.  Put paper liners in pan and pour mixture in muffin cups. Bake in preheated oven for 15 minutes, or until the tops bounce back from the touch.  Cool 10 minutes and remove from pan.

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Tired of cold cereal and bland breakfasts.  Well here's a "put the ingredients together" the night before recipe that will suprise and delight your morning breakfast crew.  Just have plenty of napkins on hand!

Quicky Sticky Buns

Ingredients

3  Tbls. packed brown Domino's sugar, divided

1/2  Cup Karo Dark Corn Syrup

1/2  Cup coarsely chopped Diamond pecans

2  Tbls. softened margarine, divided

1  Tsp. McCormicks Cinnamon

1  8oz. can Pillsbury refrigerated crescent dinner rolls

Instructions  Preheat oven to 350 degrees F.  In a small bowl combine 2 Tbls. of the brown sugar, the corn syrup, pecans, and 1 Tbls. of the margarine.  Spoon about 2 tsp. mixtrue into each of 9 (2 1/2 inch diameter) muffin pan cups.  Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.  Combine remaining 1 Tbls. brown sugar and the cinnamon.  Spread dough with remaining 1 Tbls. margarine; sprinkle with cinnamon mixture.  Roll up from short end.  Cut into 9 slices.  Place one slice in each prepared muffin pan cup. 

Bake 25 minutes or until golden brown.  Immediately invert pan onto cookie sheet or tray; cool 10 minutes.

 Wow!!!  Mom made sticky buns!



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After enjoying this delicious cake at a family birthday party, I requested the baker immediately hand over the recipe for this incredible dessert.  Here goes...

Ingredients
3/4 cup butter, softened
1 1/2 cups white granlated sugar
9 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar2 cups heavy whipping cream
1 5 oz can evaporated milk
1 14 oz can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar

Directions
     Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. In a large bowl, cream together butter and sugar until light and fluffy. Start adding egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift the flour and baking powder together.  Next step, add the flour mixture alternating with the milk; beat well after each addition. In a large metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan. Bake in a preheated oven for 25 to 30 minutes. Allow to cool.
     In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over.
    Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, pouring leftover milk mixture onto plates before setting cake on the plates.

For those of you that do not have the time or inclination to make this cake from scratch, Duncan Hines Tres Leche 3-Milk Cake Mix is carried in some of the larger grocery chains.  Many thanks to my favorite baker for passing this along.

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National Rhubarb Pie Day January 23rd

Rhubarb and Peach Pie

Ingredients
1/2 pound rhubarb, sliced
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 package pie crust, ready to bake (or your favorite pastry recipe for 9-inch double-crust pie)
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
2 peaches, peeled, pitted and sliced
1 teaspoon butter, melted


Directions
Preheat oven to 400°F (205°C).
Combine rhubarb, sugar and vanilla; set aside.  Separate and roll each pie crust out to 1/8-inch thick, fit into bottom of tart pan. Combine flour and sugar; mix well and sprinkle on each tart shell.  Arrange rhubarb mixture and peaches on top of crust. Place remaining pie crust on top, crimp and flute the edge. Brush with melted butter and cut vents in top.  Bake for 40 minutes or until bubbly and the crust is browned. Cool before serving.

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Ingredients

Crust
1 box Duncan Hines yellow cake mix
1 egg
1 stick butter

Filling
1 lb. box confectioners' sugar
1 tsp. vanilla
1 (8 oz.) pkg. Philadelphia brand cream cheese (room temp.)
2 large eggs

Mixing Instructions
Preheat oven to 350 degrees.
Crust: Mix together cake mix, 1 egg, and butter until a dough forms. Press dough into the bottom and half way up the sides of a 13"x9" baking pan.
Filling: With mixer, combine sugar, cream cheese, vanilla and 2 eggs until smooth. Pour onto crust. Bake at 350 degrees for approx. 40 minutes. Top with confectioners' sugar.

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