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Butter Tart Muffins with Raisins
Bread & Baking American

Butter Tart Muffins with Raisins

4.5

Prep
Cook
Total

Instructions

  1. 1 Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
  2. 2 Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
  3. 3 Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.

By HELEJEAN

Griddle Scones
European

Griddle Scones

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
  2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

English Flapjack
Dessert European

English Flapjack

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
  3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Highland Toffee
Dessert European

Highland Toffee

4.1

Prep
15 min
Cook
12 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
  2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
  3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
  4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

English Walnut Pie
Dessert European

English Walnut Pie

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C).
  2. 2 Whisk eggs in a large bowl. Mix in sugar, corn syrup, vanilla, and salt. Whisk in melted butter, then stir in walnuts. Pour filling into deep-dish pie crust.
  3. 3 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and continue baking until set in the center, 35 to 45 minutes.
  4. 4 Cool completely on a wire rack before slicing; the pie will firm up as it cools.

By Vivian

Caramel Shortbread Squares
Dessert European

Caramel Shortbread Squares

4.7

Prep
10 min
Cook
35 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
  3. 3 Bake in the preheated oven until dry and light golden brown, about 20 minutes.
  4. 4 To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
  5. 5 Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
  6. 6 Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

By Julia

Turkish Delight
Dessert European

Turkish Delight

3.5

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
  2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
  3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
  4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Baked Babka French Toast Sticks with Chocolate Dipping Sauce
Breakfast European

Baked Babka French Toast Sticks with Chocolate Dipping Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
  2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
  3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
  4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
  5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

German Pancake with Buttermilk Sauce
Breakfast European

German Pancake with Buttermilk Sauce

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
  2. 2 Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
  3. 3 Bake in preheated oven for 20 minutes, or until golden.
  4. 4 In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

By Penny Chmura

Stroopwaffels I
Dessert European

Stroopwaffels I

4.9

Prep
Cook
Total

Instructions

  1. 1 Dissolve the yeast in the warm water.
  2. 2 Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
  3. 3 Roll dough into balls and bake in a pizelle iron.
  4. 4 To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
  5. 5 Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

By Julie

Russian Black Bread
Dinner European

Russian Black Bread

4.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
  2. 2 Use the whole wheat, regular crust setting.
  3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Traditional Swedish Pepparkakor
Dessert European

Traditional Swedish Pepparkakor

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
  2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
  3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
  5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Stroopwaffels II
Dessert European

Stroopwaffels II

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
  2. 2 In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
  3. 3 Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
  4. 4 To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

By Peggy McCormack

Dundee Cake
Dessert European

Dundee Cake

4.8

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
  2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
  3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
  4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
  7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
  8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Plastic Chocolate
Dessert

Plastic Chocolate

4.4

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
  2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Caramel Pancake Syrup
Breakfast American

Caramel Pancake Syrup

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123

Shiny Chocolate Glaze
Dessert

Shiny Chocolate Glaze

4.6

Prep
Cook
Total

Instructions

  1. 1 Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

By KITTYCATGRL

Rolled Buttercream Fondant

Rolled Buttercream Fondant

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  2. 2 To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

By Kelley

Candied Tea Stirrers
Dessert

Candied Tea Stirrers

3.3

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
  2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
  3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

4-Ingredient Peanut Butter Cookies
Dessert

4-Ingredient Peanut Butter Cookies

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
  2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Peppermint Schnapps Liqueur
Drink

Peppermint Schnapps Liqueur

4.3

Prep
10 min
Cook
10 min
Total
45 min

Instructions

  1. 1 In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.

By Marjory

Chocolate Nutty Crispy Treats
Dessert

Chocolate Nutty Crispy Treats

4.5

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
  2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Butterscotch Sauce II
Dessert

Butterscotch Sauce II

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

By JRUFF34

Fondant for Chocolate Cherries

Fondant for Chocolate Cherries

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sift confectioners' sugar several times into a bowl to eliminate all lumps.
  2. 2 Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
  3. 3 Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

By Cammy Kinstedt

Modeling Chocolate for Cake Decorating

Modeling Chocolate for Cake Decorating

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
  2. 2 Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
  3. 3 Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
  4. 4 Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.

By April Tracy

Macadamia Nut Pie
Dessert

Macadamia Nut Pie

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
  3. 3 Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

By Stormy

Caramels I
Dessert

Caramels I

4.6

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Butter a 9x13 inch dish.
  2. 2 In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  3. 3 When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

By Judi