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Chewy Pecan Pie Bars
Lunch

Chewy Pecan Pie Bars

3.2

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
  2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
  3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Home Made Top Tarts
Lunch American

Home Made Top Tarts

4.6

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Unroll pie crusts, place on a lightly floured work surface, and roll slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles.
  3. 3 Place about 1 tablespoon strawberry jam in the center of 8 squares. Spread jam out to within 1/4-inch of the edge. Top each with another pastry square and use a fork to crimp together, sealing in jam. Use a knife to trim pastries, if desired. Transfer filled pastries to the prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
  5. 5 Whisk confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Add water, a few drops at a time, if needed. Spread cooled tarts with frosting and sprinkle with colored sugar.
  6. 6 Serve and enjoy.

By kellweeeeezy

Back-to-School Cookies
Lunch American

Back-to-School Cookies

5.0

Prep
30 min
Cook
12 min
Total
252 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
  5. 5 Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
  6. 6 Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

By Barbara Sauermann

Pumpkin Oat Scones
Lunch American

Pumpkin Oat Scones

4.1

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
  3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
  4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
  5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Japanese Cotton Cheesecake
Dessert Japanese

Japanese Cotton Cheesecake

3.5

Prep
45 min
Cook
80 min
Total
215 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round springform pan with butter and line the bottom with parchment paper.
  2. 2 Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
  3. 3 Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
  4. 4 Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
  5. 5 Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
  6. 6 Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
  7. 7 Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
  8. 8 Carefully remove cake from springform pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

By care bear

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Soft Royal Icing
Dessert

Soft Royal Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
  2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Gingerbread Cookie Icing
Dessert American

Gingerbread Cookie Icing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
  2. 2 Gradually stir in milk until icing is smooth, but not runny.
  3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Maple Buttercream Frosting

Maple Buttercream Frosting

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar, butter, and maple syrup with an electric mixer in a large bowl until smooth. Mix in cream, 1 tablespoon at a time, until incorporated. Continue to beat until frosting reaches desired consistency.

By Sarah

Butter Icing for Cookies

Butter Icing for Cookies

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Warm cream and butter in a saucepan over medium heat until butter is melted. Stir in vanilla and confectioners' sugar until combined.
  2. 2 Remove from heat and beat with an electric mixer until thick and smooth.

By Barbara

Peanut Butter Playdough
Dessert

Peanut Butter Playdough

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
  2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Mable's Potato Cookies
Dessert

Mable's Potato Cookies

3.3

Prep
Cook
Total

Instructions

  1. 1 Boil unpeeled potato until soft. Let cool slightly then peel and mash.
  2. 2 Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

By Melissa

Icing for Sour Cream Cookies

Icing for Sour Cream Cookies

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
  2. 2 Spread icing over the Sour Cream Cookies.

By Celeste

Butter Frosting

Butter Frosting

4.3

Prep
Cook
Total

Instructions

  1. 1 In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
  2. 2 Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

By Desiree

Great Grandma's Nut Butter Balls
Dessert

Great Grandma's Nut Butter Balls

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

By Kit

Easy Microwave Maple Fudge
Dessert

Easy Microwave Maple Fudge

3.9

Prep
10 min
Cook
3 min
Total
28 min

Instructions

  1. 1 Line a baking dish with plastic wrap.
  2. 2 Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
  3. 3 Heat in microwave on full power for 3 minutes.
  4. 4 Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

By redsanurse

Blackberry Cake Filling
Dessert American

Blackberry Cake Filling

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Quick and Easy Perfect Puff Pastry Squares with Dulce de Leche
Dessert

Quick and Easy Perfect Puff Pastry Squares with Dulce de Leche

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Roll puff pastry over a floured surface; cut into 1 1/2-inch squares. Place on the prepared baking sheets.
  3. 3 Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
  4. 4 Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
  5. 5 Spread 2 tablespoons dulce de leche on 1/2 of the puff pastry squares; top with remaining puff pastry squares. Dust with confectioners' sugar.

By Fioa

Lemon Whipped Cream Frosting

Lemon Whipped Cream Frosting

Prep
5 min
Cook
Total
25 min

Instructions

  1. 1 Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
  2. 2 Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
  3. 3 Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.

By fabeveryday