Gleanings of Wheat

Carla , my favorite displaced American blogger who lives in the Great White North, posted this yesterday . Not only does it sound delicious, it's also healthier than the original version of the recipe! I've included the ingredients list, click over for instructions. 1 pkg. (2-layer size) lemon cake mix 1 pkg. (85 g) Jell-O Lemon Jelly Powder (sugar free) 1-1/4 cups water 1/2 cup oil unsweetened applesauce 4 eggs 1/4 cup poppy seed 1/2 cup (1/2 of 250-g tub) (light or reduced calorie) Philadelphia Cream Cheese Spread 2 Tbsp. butter, softened 1 cup icing sugar, sifted 2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided * alternatively - use freshly whipped cream with a dash of lemon flavoring for the "frosting"

I got this one at Food Network's site , I'm a huge fan of caramel apples but the whole idea of paying $2 for 3 is insane. 2c sugar 1/4c light corn syrup 1/2c water 2 tbsp unsalted butter 1 tsp vanilla extract pinch of salt Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

These look so yummy. 150 ml (2/3 cup) butter, room temperature 125 ml (1/2 cup) sugar 1 large egg 2 ml (1/2 tsp) pure vanilla 425 ml (1 3/4 cups) all-purpose flour 2 ml (1/2 tsp) lemon zest 1 ml (1/4 tsp) salt 175 ml (3/4 cup) apricot jam Yellow, orange and red sugar crystals Preheat oven to 180º C (350º F). In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg, vanilla and lemon zest. Combine flour and salt and add to butter mixture; mix until just blended. Roll dough into 4-cm (1 1/2-inch) balls. Cut each ball in half with a wire cheese cutter or dental floss. Bake on a parchment-lined baking sheet for approximately 15-20 minutes, until lightly golden. Watch to make sure they don’t get too brown. Melt apricot jam and brush the bottom half of each cookie when partially cooled and attach the other half. Brush the entire cookie with the melted jam and roll in a combination of yellow, orange and red sugar. Tuck in a sprig of thyme, a candied lea...

The kids and I just mixed the batter for a chocolate cake...we didn't have any oil in the house so I substituted butter. I'll let you know how it turns out. After dinner update: Not bad. You really couldn't tell the difference. Just so you know, it is a 1:1 ratio, so if the recipe calls for 2/3c oil that's how much butter you'd need.

Got this one from here . 1 quart heavy cream 3 cups sugar 1-1/2 pounds (apprx. 6 cups) chopped pecans juice of 1 lemon In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again. Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula. Pralines will keep for 2 weeks in a covered tin at room temperature. If they last that long. I prefer my pralines on the thin side. This is where you either spread them thinner or allow them to stay thick.

A couple days ago my BFF (and I have to mention her or she'll throw a fit <3) asked me to find her a recipe for scones. So I found this one from the Food Network. This morning I planned to make them...except I forgot to buy heavy whipping cream so I found a substitute on Google and moved forward. If you use the substitute make 1 1/2 cups worth - the batter was too dry. The three in back were how they originally turned out, the three in front had a bit extra milk added. Also, my BFF suggested freezing the butter and then grating it - it made incorporating it much easier. You should know, I've never actually had a scone before, so I can't tell you if they turned out how they were supposed to, but they did taste good and even my kids enjoyed them. Blueberry Scones: 2 cups all-purpose flour 1 tablespoon  baking  powder 1/2 teaspoon  salt 2 tablespoons  sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the ...

I got this on e from my BFF . Seriously? Best idea ever. When I made them I didn't have any almond bark (I don't even know what that is) so there ya go. 1 package regular size Oreo cookies, crushed 1 (8 ounce) package cream cheese, softened 1 package white almond bark 1 package chocolate almond bark 1 Using a blender or hand held mixer, mix Oreos and cream cheese together. 2 Roll into walnut size balls. 3 Chill for an hour. 4 Melt approximately 3/4 package of white almond bark. 5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. 6 Allow to harden on wax paper. 7 Takes about 15 min. 8 While waiting, melt about 1/4 package of chocolate almond bark. 9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. 10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Now that Halloween is dying down you've got a choice to make - toss the pumpkin you carved or eat it! If you opt for the latter then here's a recipe for you! PUMPKIN PIE To make a failproof piecrust, use a pastry cutter or a fork to cut together 1/2 cup of margarine, butter, rendered lard, or vegetable shortening, 2 cups of whole wheat flour, and 1/4 teaspoon of salt ... until the mixture forms pea-sized balls. Now, in a small bowl, combine I large egg, I tablespoon of vinegar (plain or cider), and 3 tablespoons of cold water. Add this to the flour mixture, a little at a time, until the dough holds the form of a ball. (If needed, add more cold water, but do so a drop at a time.), Finally, divide the dough into two balls, roll each one out on a breadboard or wax paper that you've dusted with flour, and use them to line two 9 " pie plates. To prepare the filling, mix 4 well-beaten eggs, 3 cups of pumpkin puree, 1/2 cup of honey, 1/2 cup of molasses, I teaspoon eac...

I'm super excited about making these this weekend, I hope they live up to the anticipation! 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Do I even need to explain why this recipe is awesome? Please tell me I don't. 1/2 cup Peanut Butter 1/4 cup Butter 1 cup Chocolate Chips 1/2 tsp. Vanilla 9 cups Crispix cereal (any flavor) 1-1/2 cups Powdered Sugar 1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl. 2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well. 3. Place the 9 cups of Crispix cereal in a very large bowl. 4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. 5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

When I was in NYC in March my friend Jess (who incidentally is getting MARRIED & I built a wedding website for) introduced me to something she'd been raving about for months. Chocolate Croissants. There are few words to describe how yum these puppies are and every so often I wish I was in New York just so I could pick one up and listen to some street musicians. Well, we may not have street musicians or street vendors here but we do have a grocery store and thanks to Joy the Baker's quick and easy Chocolate Croissant recipe I can have them in 30 minutes! 1 (14 oz) package frozen all-butter puff pastry, left to defrost in the fridge for 2 or 3 hours 1/4 cup dark chocolate pieces, 60% or 70% cocoa solids 1 egg, beaten a sprinkle of fine sea salt Preheat the oven to 425 degrees F. Gently unpackage the slightly thawed puff pastry and place on a lightly floured surface. With a light floured rolling pin, gently roll out the puff pastry, extending the dough about 1 inc...

I follow PostSecret on Twitter, Frank posted a link to the following recipe there. It sounds delicious. 1/2 cup raspberry preserves 1 cup sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup plus 2 tablespoons unsweetened cocoa powder 1 1/2 cups all-purpose flower 3/4 teaspoon baking soda 1/4 teaspoon salt Directions: Preheat the oven to 350 F. Lightly grease cookie sheet. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in 3 batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough. Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2 -inch-diameter disks. Place on a cookie sheet 1/2 inch apart. Bake for 10 minutes. Remove from the oven and...

So, my 4 year old wanted to make cookies today...really good when you're trying to exercise/ lose weight...we made the cookies based on the following recipe . They're in the oven right now. Someone come eat them before I get hold of them. 1/4 cup butter, softened 3/4 cup brown sugar, firmly packed 1 egg 1 1/3 cup Bisquick 1/3 cup milk** 1/4 cup cocoa powder 1/2 to 1 tbsp finely ground coffee* Mix butter, sugar, and egg. Stir in Bisquick, cocoa powder, and milk. Drop by teaspoonfuls 2 inches apart on ungreased baking sheet. Bake at 375° for about 10 minutes, until lightly browned. *I only made five or six with the coffee grinds b/c I wasn't sure if it would change the texture - it didn't. I'm taking these puppies with me to class!! **The batter seemed a little thick so I added the milk. It wasn't originally in the recipe. Oh, and the cookies are huge . I'm really going to feel like a fattie if I eat all of these. Mix butter, sugar, and...

Ok, this isn't a recipe, and the link I'm about to give you doesn't have a recipe on it, but frankly the idea is awesome. Stellan's mom made personal sized apple pies in custard cups...clever lady. Have I mentioned that she's an amazing photographer to boot? If you don't follow her blog you're missing out.

I know that's a really long title, but it was the only way to accurately convey this post from Joy. Dear My Bank, We’ve known each other for a long time. You know how I deposit my humble paychecks every so often, how I rarely use the ATM, and how I hate to use my debit card at the gas station. I know that you like to decorate with bullet-proof glass… guns, I get it… have pens that don’t always work, and always want me to sign up for your credit card. As much as I hate to admit it, we sort of have a thing going. Let’s be honest Bank. We’re not friends. We don’t even really like each other very much. I know that you have rules. You know… if you’re being honest with yourself, that I do my very best to follow your rules. And I do… Bank…..! Unless, I suppose, I just forget to add one payment to my balance books, leading me to believe I have several hundred dollars in you, Bank… instead of less than zero. Here’s my beef with you… Bank! Jerky bank. When you penalize me se...

Yes, you read that properly. Someone combined three amazing things into one insane dessert. I'm not even going to try copying and pasting the directions. Just click over . July 15th update: The kids and I made it today. It was great, they loved it.

I didn't know such a thing existed until I went to church on last Wednesday. So yummy, guys, seriously. I got this recipe at All Recipes . 1 3/4 cups white sugar 1/2 cup milk 1/2 cup butter 4 tablespoons unsweetened cocoa powder 1/2 cup crunchy peanut butter 3 cups quick-cooking oats 1 teaspoon vanilla extract In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

J wanted to make a cake today and it just so happened that a friend of mine sent me a recipe she used for her birthday last month so we made this one . It turned out great. Very light, moist, chocolate. You can't ask for much more. Hershey's has a recipe on the link for some frosting, but I didn't bother with it. 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to ...

This one sounds pretty delicious, and the former pest control operator in me finds the name more than a little entertaining.. 1 cup chocolate wafer cookie crumbs 1/4 cup melted butter 1 jar (7 ounces) marshmallow creme 2 tablespoons creme de menthe 2 tablespoons creme de cacao green food coloring 1 cup whipping cream Preparation: Directions for grasshopper dessert Reserve about 1 tablespoon of cookie crumbs for the topping; toss remaining crumbs with melted butter. Press crumbs in bottom of an 8-inch square baking pan. In a small bowl, combine marshmallow, liqueurs, and food coloring if using. Whip until light and fluffy. Whip the whipping cream in another bowl; fold into the marshmallow mixture. Spoon over cookie crumb crust; sprinkle reserved crumbs over the top. Freeze grasshopper dessert for about 8 hours or overnight. Cut grasshopper dessert in squares.

I am going to make this sometime soon. If not this weekend then probably for a get together I'm having next month. Maybe both, it just sounds yummy. 1 10-inch angel food cake 32 large marshmallows 1/3 cup water 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla Whipping cream Preparation: Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate. In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectione...