Candied Almonds

Candied Pecans

1cup sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 pound whole pecan halves

1 egg white, at room temperature

1 tablespoon water

Directions:

• Preheat oven to 300*F (150*C). In a bowl, mix together sugar, salt and cinnamon;set aside.
• Beat egg white and water together just until frothy, not stiff.
• Add pecans and stir until well coated.
• Add sugar mixture, mixing pecans until well coated.
• Spread evenly onto a foil-lined cookie sheet. (I just use spray Pam).
• Bake for 30 minutes.
• Remove from oven and separate pecans as they cool. Store in tightly closed container.
  

Warm Apple Crisp

Warm Apple Crisp

Recipe Courtesy of

Essentials of Baking: Recipes and Techniques for Successful Home Baking (Williams-Sonoma Essentials)

Ingredients

Filling
6 C chopped, peeled apples (doesn't necessarily have to be 6... use your judgment)
2 TBSP sugar
1 TBSP fresh lemon / lime juice
1/2 tsp ground cinnamon
Topping
1 C flour
1/2 C old-fashioned rolled oats
1/3 C granulated sugar
1/3 C firmly packed golden brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt (omit if using salted butter)
1/2 C unsalted butter, melted

Directions
1. Heat oven to 350
2. Stir together filling ingredients, dump into glass pie dish or baking dish (I use a small, 9x9, but you can use a larger dish)
3. Make the topping by stirring the flour, oats, sugars, cinnamon and salt until well blended. Stir in melted butter, until evenly moistened crumbs form.
4. Spoon crumb mixture evenly over the filling.
5. Bake 35-40 minutes, until apples are tender. Let sit for 5-10 minutes.
6. Top with vanilla ice cream and warm caramel.

Can be stored at room temperature for up to two days.

Marshmallow Fondant

Marshmallow Fondant

1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powdered sugar

Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 45 seconds, just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. Take it out of the bowl when it gets to the point where most of the sugar is incorporated and knead it in your hands. This takes roughly about 3-5 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would regular fondant. You can get this fondant almost paper thin and it also repairs easily too.

Adding color: If you want to make the whole batch of Marshmallow fondant one color then add the color (gel or paste) at the "soupy" stage. Stir it up and then add the powdered sugar. Otherwise add it after it has come together and been kneaded by hand. I use plastic gloves when I do this, because otherwise your hands are never the same! Add the coloring to a ball of fondant and knead until incorporated. You can use a very small amount of shortening on your hands (gloves), rolling pin, work surface, etc. to keep fondant from sticking.

2 Lb white bread

2 Pound White Bread

1/2 cup low-fat milk

3T sugar

2t salt

3T butter or margarine

2 packages (2T) active dry yeast

1 1/2C warm water

5-6C all-purpose flour

Place milk, sugar, salt, and butter in saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. attach bowl and dough hook to mixer turn to speed 2 and mix about 1 minute.

Continue at same speed adding remaining flour, 1/2 cup at a time, and mix 2 minutes, or until dough clings to hook and cleans sides of bowl. Mix 2 minuets longer, or until dough is smooth and elastic. **Dough will be slightly sticky to the touch.**

Place dough in greased bowl. Cover and let rise in warm place about 1 hour, or until double in size.

Punch dough down and divide in half. Shape each half into a loaf and place in greased pan. Cover and let rise another hour.

Bake at 350 degrees for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

****This recipe worked when I had older bread pans. The new pans I have are just a touch larger then the pans of old so this recipe only makes one large 2Lb loaf. ENJOY!***

Pumpkin White Chocolate Chip Ice Cream Sandwiches

Cookie

1 package spice cake mix

1 small can plain pumpkin

1/2 bag of white chocolate chips

Filling

1/2 gallon reduced fat vanilla bean ice cream

cinnamon

• Soften ice cream and mix with cinnamon to taste.
• Mix spice cake mix and pumpkin. Add white chocolate chips.
• spoon by tablespoonfulls onto cookie sheet.
• Bake in 350 degree oven for 12 min.
• Let cookies cool then sandwich 1/4 cup ice cream between two cookies. Wrap in plastic wrap and freeze immediately!!