Priory Fine Pastries » Recipes

Cake Ball Recipe

prioryfinepastries — Mon, 13 Dec 2010 18:48:09 +0000

Check out this simple and festive holiday dessert recipe from AllRecipes.com:

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.Feel free to get creative with sprinkles, nuts or decorations!

Tasty Turkeys

prioryfinepastries — Mon, 22 Nov 2010 13:51:46 +0000

Check out this fun edible craft from BusyBeeKidsCrafts.com.

Your kids will love this cute, fun turkey cookie idea. And you’ll love how easy it is!

Here’s what you’ll need…

• Round cookies that are light brown (any type will do)
• Icing – white or brown
• Peanut cookies
• Mini chocolate chips
• Candy corns
• Brown construction paper and scissors (optional)

Here’s how you make them…

1. Spread a little bit of icing on the back of your peanut cookie and “glue” it on to your round cookie – off set a little, hanging out the bottom. Put a little bit of icing on the bottom of two chocolate chips and glue them on to your peanut cookie to make the eyes.

2. Spread some icing on the back of a candy corn and glue it onto your round cookie. Repeat until you have made enough candy corn feathers to go around your cookie.

3. Cut the top off of one of the candy corns and use your icing to glue it in place.

To make these turkeys even cuter, cut a circle out of brown construction paper to place your turkey on top of.

Cupcake Ice Cream Cones

prioryfinepastries — Wed, 03 Nov 2010 12:59:39 +0000

Check out this fun easy way to make cupcakes!

Dracula Cookies

prioryfinepastries — Wed, 27 Oct 2010 12:00:10 +0000

Try a fun new treat this Halloween, like these Dracula cookies! (Recipe from Taste of Home)

Ingredients

6 hazelnut truffles
5 ounces white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 ounces) black decorating icing
6 slivered almonds, cut in half

Directions

Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened.

Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set

Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

Pears in Chocolate Sauce

prioryfinepastries — Fri, 08 Oct 2010 12:00:35 +0000

Looking for a fun seasonal dessert?
Try this super easy recipe from allrecipes.com.

Ingredients

4 pears, peeled
1/2 lemon, juiced
2 cups water
1/2 cup white sugar
1/4 teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish

Directions

Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Watermelon Sandwich Cookies

prioryfinepastries — Wed, 21 Jul 2010 12:00:21 +0000

We all love watermelon in these hot summer months! But sometimes, watermelon as a dessert is just not enough! Here’s a very cool and unique dessert idea from watermelon.org involving our favorite summer fruit with a little bit of extra flair – Watermelon Sandwich Cookies!

Ingredients: – 12 (3-inch) blueberry pancakes, cooled to room temperature
- 1/2 cup white frosting
- 6 (2/3-inch thick and 3-inch round) seedless watermelon slices, drained to remove excess moisture

Instructions: Evenly frost the bottoms of each pancake with the white frosting. Arrange six of the pancakes, frosting side up on a serving platter. Place a slice of watermelon on each of the frosted pancakes on the platter. Top each with the remaining pancakes, frosting side down. Serve immediately or cover and refrigerate until ready to serve. This recipe serves 6.

Fresh Strawberry Bars

prioryfinepastries — Wed, 24 Feb 2010 13:00:07 +0000

It’s National Strawberry Day this weekend – February 27 – so celebrate it with this amazing recipe from Better Homes and Gardens:

Fresh Strawberry Bars

Ingredients

3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

Sweet as Honey

prioryfinepastries — Mon, 18 Jan 2010 13:00:47 +0000

In honor of A.A. Milne’s Birthday today, creator of one the best children stories of all time – Winnie the Pooh – we’re going to celebrate all things honey, since it’s Pooh’s favorite treat after all! Honey is sweet, delicious and a great energy booster. It helps build the immune system and is a natural remedy for some ailments. It of course, all tastes fantastic in special desserts! Pay tribute to Pooh and his creator by testing out this recipe for honey cake. Like Pooh says, “…And the only reason for making honey is so as I can eat it.” (Recipe from the Daily Green.)

INGREDIENTS
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup honey
2 eggs
1 small unpeeled orange, quartered, seeded
1 small unpeeled apple, cored, chopped
3/4 cup strong brewed coffee
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup golden raisins

PREPARATION

Heat oven to 350 degrees F. Line two loaf pans with parchment paper. In a medium-sized bowl, mix oil, sugar, honey and eggs until combined. In food processor, combine orange and apple, pulsing until finely chopped. Pulse in coffee until mostly pureed. Sift flour, baking soda, baking powder, spices and salt. Add a third of fruit and coffee mixture to oil, honey and egg mixture. Stir in a third of the flour to mixture. Repeat until all ingredients are combined. Stir in raisins. Pour batter into pans. Bake until tester comes out clean, 30-35 minutes. Cool in pans on rack.

Stay Healthy, Eat Cookies

prioryfinepastries — Mon, 11 Jan 2010 13:00:54 +0000

A healthy cookie? Actually, yes! What better time to try out some healthier dessert options than during the winter months when we’re trying to lose all of that extra holiday weight? These Banana Cookies are a delicious and healthier alternative that are sure to satisfy even the most stubborn sweet tooth! Don’t take our word for it though, try them out for yourselves! (Recipe from allrecipes.com.)

Ingredients

3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.

Celebrate Oatmeal

prioryfinepastries — Wed, 06 Jan 2010 17:07:08 +0000

January is officially oatmeal month! Oatmeal is affordable, delicious and a nutritious way to start your day! Don’t just settle for the usually oatmeal and raisin cookies though, there are tons of great recipes out there you’ll definitely love. Click here to see an entire list from Quaker Oats or try out the recipe below to get you started in celebrating oatmeal month!
.

Oatmeal Caramel White Chip Bars

Ingredients

CRUST
2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Quick Quaker® Oats, uncooked

FILLING
2 cups (12-oz. pkg.) white chocolate chips
1/2 cup chopped nuts
1 cup caramel or butterscotch caramel fudge topping
3 tablespoons all-purpose flour

Preparation

Heat oven to 350°F. Grease 13 x 9-inch metal baking pan. For crust, beat flour, sugar, butter, baking soda and salt in large bowl with electric mixer until crumbly. Beat in oats on low speed just until combined. Press half of mixture (about 2-1/2 cups) into bottom of baking pan. Bake 10 minutes. Cool in pan for 2 minutes. For filling, sprinkle chips and nuts over crust. Blend caramel topping with flour. Drizzle over morsels and nuts. Crumble remaining oat mixture over nuts. Bake 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.