Chocolate Nut Bars

Chocolate Nut Bars

Ingredients

½ cup (1 stick) butter

½ cup sugar

1 cup cashews or peanuts

1¼ cups unsifted flour

1 (14-ounce) can Condensed Milk (NOT evaporated milk)

2 tablespoons butter

2 teaspoons vanilla extract

1 cup (6 ounces) milk chocolate chips

Method  

1                    Preheat oven to 350°. 

2                    With mixer, beat ½ cup butter and sugar in medium-sized bowl.

3                    Finely chop ¼ cup of the cashews.

4                    Stir chopped cashews and flour into beaten mixture.

5                    Press on bottom of 13 x 9 inch baking pan.

6                    Bake 12 minutes.

7                    Coarsely chop remaining cashews; set aside.

8                    In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly.

9                    Cook and stir 5 minutes more.   (Mixture will thicken and become smooth.) 

10                Remove from heat.  Stir in vanilla. 

11                Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.

12                Immediately sprinkle with chocolate chips.  Let stand 2 minutes; spread chocolate evenly over top. 

13                Sprinkle with coarsely chopped cashews. 

14                Cool; chill to set up chocolate. 

15                Cut into bars.  Store leftovers covered in refrigerator.

16                Makes about 36 bars. 

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series booklet section or chapter Gifts from the Heart pages 84 and 85.

Hershey Milk Chocolate Chips were used in this recipe.

PDF Version of Chocolate Nut Bars

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Pumpkin Pie Bars

Pumpkin Pie Bars

Makes 2 dozen bars

Ingredients

1 ½ cups plus 1 tablespoon all-purpose flour, divided

1 cup finely chopped nuts

½ cup sugar

½ cup firmly packed brown sugar

2 teaspoons ground cinnamon, divided

¼ cup butter or margarine

1 (15 ounce) can pumpkin (2 cups)

1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

2 eggs, beaten

½ teaspoon ground allspice

¼ teaspoon salt  

Method 

1.                  Preheat oven to 375°F. 

2.                  In medium bowl, combine 1 ½ cups flour, nuts, sugar, and 1 teaspoon cinnamon.

3.                  Add butter; mix until crumbly.

4.                  Reserve 1 ¼ cups of the mixture.  Pat remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

5.                  In large bowl, combine pumpkin, condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. 

6.                  Pour evenly over crust.

7.                  Mix reserved crumbs with remaining 1 tablespoon flour.

8.                  Sprinkle over pumpkin mixture.

9.                  Bake 30 to 35 minutes or until set.

10.              Cool 10 minutes.

11.              Serve warm.

12.              Store leftovers covered in refrigerator.  

The bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from the book “Easy Home Cooking” “Thanksgiving Recipes” page 68 of the November 2005 issue.  

PDF Version of Pumpkin Pie Bars

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Baking Pans 13 x 9 inch

Condensed Milks traBake Parchment Paper Sheets - 12 × 16½

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Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

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Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Pumpkin Cakes

Pumpkin Cake

Makes 14 to 16 servings

Ingredients

1 cup butter or margarine

4 eggs

2 cups sugar

1 can (15 ounces) pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ cup chopped nuts (optional) 

Method 

1.                  Grease a 10” tube baking pan; set aside.

2.                  Preheat oven to 350°.

3.                  In a large mixing bowl, cream butter and sugar, until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Sift, combine, add and stir in all dry ingredients.

6.                  Stir in chopped nuts.

7.                  Pour batter into greased tube baking pan accordingly.

8.                  Bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.

9.                  Cool in pan on a wire rack.

10.              Frost if you desire.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from a book “ideals Homemade Desserts” the chapter on Cakes page 5.  The original recipe was called Pumpkin Sheet Cake which instead of butter as I used was a cup of vegetable oil and there was no creaming method.   Reason for not using the original recipe at the time I did have any vegetable oil in stock.  (copy of original recipe herewith).

PDF version of the Pumpkin Cake.

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Bundt Pans

Nordic Ware Platinum Collection Anniversary Bundt Pan c Ware Platinum Collection Anniversary Bundt Pan

Nordic Ware Deluxe Bundt Cake Keeper UltraBake Parchment Paper Sheets - 12 × 16½

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

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 Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Spritz Cookie Recipe

Spritz Cookie Recipe

Ingredients

1 ½ cups butter or margarine

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

Method

1.                  Preheat oven to 400°.

2.                  Thoroughly cream butter and sugar.

3.                  Add egg, milk, vanilla, and almond extract; beat well.

4.                  Stir together flour and baking powder.

5.                  Gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

6.                  Place dough into cookie press and press cookies onto ungreased cookie sheet.

7.                  Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

8.                  Makes 6 dozen cookies.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from Wilton Enterprises on the back of the box of purchase of their cookie press.  However, these particular cookies were not used with the Wilton Cookie Press, but, a few of them were done with Wilton’s decorating tips 22 and 32.

Shopping Online

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UltraBake Parchment Paper Sheets - 12 × 16½

Wilton 2104-7778 Master Tip Set

Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press

Wilton Cookie Master Plus Cookie Press

Wilton Cookie Max Cookie Press

Wilton Cookie Pro Cookie Press: World's Best Cookie Press!

Wilton Cookie Pro Ultra II Cookie Press

Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep

UltraBake Parchment Paper Sheets - 12 × 16½------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com 

Marketing Sites

http://marketingsites-sp.net

Comments:-
I have made these cookies several times over the years and have enjoyed making them each time.  They are very tasty and melt in your mouth.  They are great to work with when pressing. 
Here is a comment from Wilton on the back of the box.
"This recipe works very well with the cookie press.  The dough is not chilled and is easiest to use within two hours of preparation.  The dough can also be colored with food colors."

PDF Version of Spritz Cookie Recipe