Tag: Desserts

Carrot Cookies

My grandma made these every year for Christmas, and they inevitably ended up on a plate of goodies that we delivered to each of her neighbors. Yes, they’re called “Carrot Cookies”–but the flavors that really come through are the orange in the glaze and the walnuts in the cookies. The texture is more cakey than a traditional cookie, but I always forget how delicious these carrot cookies are. They’re one of my brother’s very favorite cookies.

For gluten free, they turn out great. Just substitute the flour with cup for cup gluten free flour, plus a few tablespoons extra. Also make sure your walnuts don’t say “may contain wheat.”

Carrot Cookies

  • Servings: 38
  • Difficulty: medium
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A cakey Christmas cookie, with flavors of orange and walnut.

Ingredients

Cookies

  • 1 c. Sugar
  • 1 c. Shortening
  • 1 Egg
  • 1 c. Grated Carrots (about 2 large carrots)
  • 1/2 c. Water
  • 1 tsp. Vanilla
  • 1/2 c. Walnuts or Pecans, chopped (check for gluten free)
  • 2 1/4 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
  • 1 Tbsp. Baking Powder
  • ½ scant tsp. Salt

Icing/Glaze

  • 2 c. Powdered Sugar
  • Juice and grated Rind of 1 Orange

Directions

For cookies, combine sugar, shortening, and egg. Add remaining ingredients. Stir well; drop on greased cookie sheet and bake at 350° for 14 minutes.

For icing, mix together ingredients, and frost cookies while they’re still warm but not extra hot. Add more powdered sugar if not thick enough. Makes about 38 cookies.


Butter Sauce

Oh, man. I love this sauce so much. It’s like my family’s secret sauce for desserts. The best way to have this caramel-y sauce is to pour it warm over ice cream and chocolate cake. Be warned that it is INSANELY rich. Last time we made it, I doubled the batch, and it was enough to cover about 6 pieces of cake from a 9×13 pan cut into 12 pieces. So if you want enough butter sauce for an entire cake, you’ll want to quadruple the recipe.

If you’re making this gluten free, the recipe itself is naturally gluten free. Just make sure to serve it over gluten free cake.

Butter Sauce

  • Servings: about 3
  • Difficulty: easy-medium
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Insanely rich and amazing on ice cream and cake.

Ingredients

  • ½ c. Butter
  • ½ c. Evaporated Milk or cream
  • 1 c. Sugar
  • 1 tsp. Vanilla

Directions

Melt butter, remove, and add rest of ingredients. Cook 5 minutes (low heat). Do not overcook. Pour hot over chocolate cake for a delicious dessert.

 


 

No Bake Cookies

I love these cookies when I want something fast that doesn’t require the oven. Plus, who doesn’t love chocolate and peanut butter? This recipe came from Jeff’s mom, and originally from a church cookbook in the ’60s. Haha, you know that recipes are great when they’re still used after many decades.

If you’re making this gluten free, make sure to use the special gluten free oats. Regular oats are often grown and harvested alongside gluten-containing grains–so you get a some gluten in regular oats because they can’t separate the tiny grains from each other very well. Also make sure your jar of peanut butter is new or dedicated gluten free. Additionally, I’ve made this dairy free using almond milk, and I’m not sure I noticed any difference.

No Bake Cookies

  • Servings: 24-36, depending on size
  • Difficulty: easy-medium
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Fast, delicious, and no oven needed.

Ingredients

  • 2 c. Sugar
  • 1/2 c. Butter
  • 2 tsp. Cocoa Powder (for extra chocolatey, use 2 Tbsp.)
  • 1/2 c. Milk (or almond milk for dairy free)
  • 1/2 c. Peanut Butter (new or dedicated GF jar)
  • 3 c. Oats (or gluten free oats)

Directions

In a saucepan, mix together sugar, butter, cocoa powder, and milk, and bring to a boil. Boil for 1 minute, stirring frequently so it doesn’t burn. Remove from heat and add peanut butter and oats. Mix well, then drop from spoon onto waxed paper and let set.


Diana’s Popcorn

We don’t make this one too often. This popcorn is kind of a variation of caramel corn–like a sweet and salty caramel corn mixed with Rice Krispie Treats. But it’s chewy, not crunchy. You’ll probably want to eat this one while it’s warm because it does tend to clump together when it’s cold and then it gets hard to eat. Also make sure to choose a microwave popcorn that you like to eat by itself, because you can taste the popcorn.

And this one is naturally gluten free.

Diana's Popcorn

  • Servings: 8?
  • Difficulty: easy
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Like a chewy, sweet and salty caramel corn. Best eaten warm.

Ingredients

  • 2 bags Microwave Popcorn, popped
  • 1/2 c. Butter
  • 1 c. Brown Sugar
  • 14-18 large Marshmallows

Directions

In glass bowl, microwave butter 1 minute. Stir in brown sugar, microwave 1 minute. Stir in marshmallows, microwave 1 minute. Stir well and pour over popcorn, and mix well.

 


 

Crunchy Classic Caramel Corn

If you’re looking for a classic, fully crunchy, perfect caramel corn, this one will take you back to memories of the fair, with sweet aromas in the air. This is adapted from a Karo recipe, and it does take a fair amount of time–but the time in the oven helps makes it nice and crunchy instead of chewy, like you often get with quick caramel corn. If you’re looking for a quick caramel corn instead, try this one. 

If you don’t have Silpats, you can also try spraying the pan or aluminum foil with cooking spray. Also, you can try adding mix ins, but you may want to increase the caramel. I’ve made it with 2 c. of pecans before, and it was delightful. You don’t even need to toast the pecans beforehand because they toast in the oven with the popcorn–and they’re reminiscent of delicious pecan pie.

And luckily this one is naturally gluten free. Just make sure you don’t use silpats that were used previously with gluten.

Crunchy Classic Caramel Corn

  • Servings: 8
  • Difficulty: medium
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Takes longer to make, but it’s so crunchy and delightful.

Ingredients

  • 4 qt. Popped Popcorn
  • 1 c. Brown Sugar
  • 1/2 c. White Corn Syrup
  • 1/2 c. Butter
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1 tsp. Vanilla
  • Pecan halves (up to 2 c.) (optional)

Directions

Place Silpats on 2 cookie sheets. Place popcorn on the 2 sheets and place in a 250° oven. In a saucepan, combine sugar, butter, syrup, and salt, and boil for 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Pour over warm popcorn, stir to coat, and bake for 45 minutes, stirring every 15 minutes. Cool, then break apart.

 


 

Microwave Caramel Corn

We made this with our mom quite a few times when we were little. It’s pretty fast and easy, but it doesn’t always get 100% crispy–sometimes it can be a little chewy, which some people enjoy. If you’re looking for totally crunchy caramel corn, try this recipe for Crunchy Classic Caramel Corn (but it does take much more time).

And luckily this one is naturally gluten free.

Microwave Caramel Corn

  • Servings: 8?
  • Difficulty: easy-medium
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Very fast and easy (sometimes chewy).

Ingredients

  • 15 c. unsalted popped Popcorn (about 2 batches from popcorn blower)
  • 1 large Paper Bag
  • ½ c. Butter
  • 1 c. Brown Sugar
  • 1/4 c. White Corn Syrup
  • ½ tsp. Baking Soda

Directions

Pop first batch of popcorn and place in paper bag (remove unpopped kernels). In large glass cup, microwave sugar, butter, and corn syrup for 1 ½ minutes to melt. Stir in baking soda. Pour ½ the liquid over popcorn. Close bag and shake. Pop second batch of popcorn and place in bag. Pour remaining liquid on top, then close bag and shake well. Microwave bag for 1 ½ minutes. Be careful not to overcook because it can burn. Shake bag again and cool before eating.


Caramels

These caramels are a Christmas tradition every year in my house, and we often give them to neighbors as a gift. In my mom’s recipe box, this was labeled “Never Fail Caramels” because unlike regular finicky caramels, these ones aren’t difficult to make. Plus, the recipe is VERY simple–just the same amount of every ingredient.

I wouldn’t say these caramels NEVER have any issues, because you do have to stir pretty well or you’ll end up with brown specks in your caramel. That’s pretty common for any dairy-based food, though, that it tends to brown on the bottom of the pan. But it always tastes delicious and doesn’t separate or turn grainy like traditional caramels often do with the slightest change in humidity. If you do find brown spots in your caramel, you can easily pour it through a sieve as you pour onto the cookie sheet. Just be careful of your hands because the caramel is boiling hot.

*Tip: Use the ice water method to test for your desired texture. One time we poured the caramel out too early even though we thought it had reached the correct temperature, and it was far too soft after we let it sit overnight. So we put the caramel back in the pan with a tiny bit of water, then brought it back up to the right temperature. And we had a bowl of ice water on hand. Then we’d drop a tiny ball of caramel into it, and once it had cooled for a few seconds to room temperature, we’d take a bite to see if it was firm enough without getting crunchy. We’ve also done this when the caramel turned out too hard–reheated it with a little water to the correct temperature and then tested it with ice water. It did come out softer the second time. Haha, we call the redo caramels “Repentance Caramels”–a good reminder that you’re never too far gone to come back and be great.

And luckily this one is naturally gluten free.

Caramels

  • Servings: one large cookie sheet
  • Difficulty: medium
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“Never fail” and easier than regular caramels.

Ingredients

2 c. or equal of all ingredients:

  • Sweetened Condensed Milk
  • White Corn Syrup
  • Butter
  • Brown Sugar
  • White Sugar

Directions

Butter a cookie sheet and place on a large pot holder. Place all ingredients in a heavy pan, then turn the heat to medium-low and stir constantly or it may leave chunks or specks. Cook to between soft and firm ball stage (242° at sea level, 232° at high altitude). Stir very well near the end, scraping the bottom of the pan because it tends to brown. (Tip: Use ice water method to test for desired texture, dropping a small ball of hot caramel into a bowl of ice water, then taking out and testing texture with your fingers and your mouth.) Once you’ve reached the desired texture, pour onto buttered cookie sheet and leave on level surface undisturbed for 12-14 hours. Cut into small squares and wrap in waxed paper.

 


 

Black Forest Cake

I haven’t made this one in a while, but my older brother is a big fan of cherry pie filling. You can use mixes and canned items to assemble this cake, and it will still be delicious.

If you’re making this gluten free, make sure to use a good gluten free chocolate cake mix.

Black Forest Cake

  • Servings: 12
  • Difficulty: medium
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Use mixes and canned items to make it easier.

Ingredients

  • 1 Devil’s Food Cake, prepared in round pans (or gluten free cake)
  • 1 pkg. Cool Whip or prepared whipped cream
  • 1 can Chocolate Frosting
  • 1 large can Cherry Pie Filling

Directions

After baking and cooling the cake, start assembling on a platter. On first layer of cake, pipe a ring of chocolate icing around the edge to prevent pie filling from leaking out. Then spread pie filling in the middle. Place next layer of cake on top. Frost sides and part of top with frosting. Pipe whipped cream around the edge, then fill the center with pie filling.

 


 

Aunt Twila’s Pecan Pie

I’m not a snob when it comes to lots of foods. Give me almost any ice cream or milk chocolate, and I’ll probably love it. But after having eaten my great-great Aunt Twila’s pecan pie, almost all other pecan pies pale in comparison. They always seem to be mostly goo with a sparse sprinkling of chopped pecans on the top. Haha, I love me some sweet goo, but I want a nice rich filling with big pecan halves on top. And that’s what this pie is. I love this pie so much that I even made it for my birthday cake one year.

I will say the hardest part of this pie is getting the middle done enough without going overboard. It’s much easier to underbake it than overbake it, though. In all my years of making this pie, I’ve underbaked it a handful of times and only overbaked it once. Just make sure that when you shake the pie, that it only has a slight jiggle and that the filling on top is golden brown (if it’s just yellow, it’s probably not done). Most years it seems that I bake it around 1 hour, but sometimes even up to 1 hour and 10 minutes.

If you’re making this gluten free, all the ingredients for the filling are naturally gluten free. Just make sure to use a gluten free pie crust.

Aunt Twila's Pecan Pie

  • Servings: 8
  • Difficulty: medium
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Very rich, amazing, and worthy of any Thanksgiving.

Ingredients

  • 1 c. White Karo Syrup
  • ¾ c. Sugar
  • ½ c. melted Butter
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 ½ c. Pecan Halves
  • 1 unbaked deep dish 9″ pie crust (or gluten free pie crust)

Directions

Mix together syrup and sugar. Add melted butter, then mix in eggs and vanilla. Let stand 1 hour. Place ¾ c. pecan halves in bottom of unbaked pie shell. Pour in filling and cover with remaining pecan halves. Bake at 325° for at least 50 minutes or until set. (Generally around an hour.)


Banana Cream Pie

When the summer sun is blazing, a cool cream pie is calling your name. Of course you can use a box of vanilla pudding instead of making it from scratch. But if, like me, you wish you had one more pie for Thanksgiving and realize you’re very limited on ingredients, banana cream pie can shine through. If you have the bananas and either whipping cream or Cool Whip, you probably have the rest of the ingredients already.

I even just like to keep this recipe around if I want to make vanilla pudding or whipped cream and can’t remember the ingredients.

If you’re making this gluten free, all the ingredients for the filling are naturally gluten free. Just make sure to use a gluten free pie crust.

Banana Cream Pie

  • Servings: 8
  • Difficulty: medium
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Simple, yet creamy and delicious.

Ingredients

Pie

  • Vanilla Pudding (homemade or from large box–preferably cook and serve)
  • 2-3 Bananas
  • Whipped Cream (Cool Whip or homemade)
  • 1 Baked Pie Shell (or gluten free pie crust)

Vanilla Pudding

  • ¾ c. Sugar
  • 2 Tbsp. Cornstarch
  • ¼ tsp. Salt
  • 2 c. Milk
  • 2 slightly beaten Egg Yolks or 1 well-beaten Egg
  • 2 Tbsp. Butter
  • 1 tsp. Vanilla

Whipped Cream

  • 1 c. Whipping Cream
  • ½ c. Powdered Sugar
  • 1 tsp. Vanilla

Directions

For pie, prepare vanilla pudding (box or homemade) and chill with plastic wrap covering the surface. In baked pie shell, slice 2 bananas. Cover with pudding. Pipe on whipped cream (spreading with spoon pushes pudding over sides) and top with banana slices (optional).

For homemade vanilla pudding, blend sugar, cornstarch, and salt; add milk. Cook over medium heat till thick and bubbly. Cook/stir 2 minutes more. Remove from heat. Stir a little hot mixture into yolks; return to hot mixture; cook/stir 2 minutes more. Remove from heat; add butter and vanilla. Pour into glass bowl. Place Saran wrap on surface to prevent scum. Cool in fridge. (FYI: For chocolate pudding, increase sugar to 1 c. and add 2 oz. unsweetened chocolate squares with milk.)

For homemade whipped cream, beat all until cream forms soft peak when whisk is removed. (FYI, you can reduce the sugar if you prefer a little less sweet, but I always do the 1/2 c.)