Tag Archives: Vanilla

Peach Crisp

28 Dec

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I have also made it successfully with fresh Bartlett pears from Grandma Kapke’s backyard tree; I just need to remember to bake the pears a bit longer if they’re not yet completely ripe.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

  • 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup chopped pecans
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

Photo by me, My Little Food Spot

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Chocolate Vanilla Swirl Cheesecake

5 May

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I must say, for something chock full of buttery Oreos, cream cheese and sour cream, it was pretty good.  (I did use fat-free sour cream…that makes it healthy, right)?  I immensely enjoyed licking out the bowl and the beaters.

Ingredients

  • 20 OREO Cookies, crushed (about 2 cups)
  • 3 Tbsp.  butter, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup  sugar
  • 1 tsp. vanilla
  • 1 cup  BREAKSTONE’S or KNUDSEN Sour Cream
  • 4 eggs
  • 6 squares  BAKER’S Semi-Sweet Chocolate, melted, cooled

Preparation

HEAT oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13×9-inch pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Recipe and photo by kraftfoods.com

Caramel-Pecan Pie

27 Nov

Ingredients

  • 1/2  (15-ounce) package refrigerated piecrusts
  • 28  caramels
  • 1/4  cup  butter
  • 1/4  cup  water
  • 3/4  cup  sugar
  • 2  large eggs
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  salt
  • 1  cup  coarsely chopped pecans, toasted

Preparation

  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.

Mom’s Chocolate Chip Cookies

11 Jul

Ingredients:

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3 oz pkg. instant vanilla pudding
  • 1/2 cup Butter Crisco
  • 1 stick butter
  • 2 bunch eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 heaping tsp baking soda
  • 2 1/2 cup flour
  • 12 oz milk chocolate chips

Directions:

1.  Cream together the first 5 ingredients.
2.  Blend in eggs, vanilla and salt.
3.  Add baking soda, flour and chocolate chips.
4.  Bake at 350F for 12-15 min.

From the kitchen of Cathy Knorr