Vanilla Poppy Seed Cake With Raspberry Topping

Total time: 1¼ hours PT4500.0S    

Prep time: 15 min

Chef: SweetJezebel

Ingredients

212 cups flour 112 cups granulated sugar 1 tbsp baking powder 12 tsp salt 34 cup milk 34 cup vegetable oil (melted butter) 4 tsps vanilla extract 4 eggs

2 tbsps poppy seeds

13 cup sugar

13 cup water

1 tbsp butter

2 tsps vanilla extract

10 ozs raspberries (frozen, light syrup thawed)

14 tsp vanilla extract

Directions

1	Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
2	For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
3	Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4	For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
5	For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.

Ice Cream Gingersnap Sandwiches

Ingredients

1 cup butter (room temperature) 1 cup brown sugar (packed) 12 cup molasses (unsulphured) 1 egg 312 cups flour 1 tsp baking soda 12 tsp salt

2 tsps ground ginger

1 tsp cinnamon

12 tsp ground cloves

12 tsp ground nutmeg

12 tsp black pepper (freshly ground)

3 pts caramel ice cream (vanilla)

Directions

1	1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2	2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3	3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4	4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5	5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6	6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7	Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8	Note: Nutritional analysis is per sandwich cookie.

Addie's Favorite Peanut Butter Chocolate Chip Cookies

Total time: 25 min PT1500.0S    

Prep time: 15 min

Chef: KathyLRichey

Ingredients

212 cups all-purpose flour 12 tsp salt 12 tsp baking soda 1 cup softened butter 1 cup peanut butter

1 cup white sugar

1 cup brown sugar (packed)

2 eggs

12 ozs chocolate chips

Directions

1	Mix dry ingredients and set aside.
2	Mix butter and peanut butter.
3	Add both sugars, cream well.
4	Add eggs and mix well.
5	Add flour mixture, mix well.
6	Fold in chocolate morsels.
7	Drop dough from rounded teaspoons onto cookie sheet.
8	Bake in pre-heated 375 degree oven for 10-13 minutes.
9	Allow to cool on cookie sheet 2 minutes.
10	Remove to cooling rack to finish cooling.

Brownie Ice-Cream Sandwiches

Ingredients

8 ozs baking chocolate (semisweet) 1 stick stick butter 1 cup sugar 4 large eggs 2 tsps vanilla extract

34 cup all-purpose flour

12 tsp salt

1 qt vanilla ice cream

14 cup semisweet chocolate chips (white and semisweet chocolate chips optional)

Directions

1	1. Preheat oven to 350°.
2	2. Cut aluminum foil or parchment paper long enough to fit bottoms of 2 (8-inch) square pans, allowing a 2-inch overhang on each end. Lightly coat foil with cooking spray.
3	3. Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer 5 minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 350° for 13 to 15 minutes or until a tester inserted in center comes out clean. Cool brownies completely in pans on a wire rack; freeze in pans for 2 hours.
4	4. Spread 3 cups ice cream over 1 brownie layer in pan. Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about 4 hours or overnight.
5	5. Remove from pan, remove foil, and cut into quarters. Cut each quarter diagonally to form 8 triangles. If desired, place chocolate chips into 2 small zip-top plastic bags; seal. Microwave 30 seconds at a time until chocolate melts. Snip a tiny corner from 1 side of bag; drizzle melted chocolate over bars. Serve immediately.

Peanut Butter Cookies with Chocolate Chunks

Chef: Stephanie

Ingredients

1 12 cups all-purpose flour (unbleached all purpose) 13 cup rolled oats 1 tsp baking soda 14 tsp salt 1 cup crunchy peanut butter 1 cup brown sugar (packed)

12 cup unsalted butter

14 cup honey

1 eggs

1 tsp vanilla extract

5 ozs semisweet chocolate

Directions

1	Mix flour, oats, baking soda, and salt in medium bowl.
2	Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
3	Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
4	Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
5	With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
6	Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Peanut Butter Rudolph Reindeer Cookies

Total time: 30 min PT1800.0S    

Prep time: 15 min

Chef: Lori K.

Ingredients

12 cup unsalted butter (softened) 34 cup peanut butter 13 cup granulated sugar 13 cup light brown sugar (packed) 1 egg 1 tsp pure vanilla extract 112 cups all-purpose flour

1 tsp baking soda 12 tsp salt 48 plain chocolate (red m m s plain chocolate candies or maraschino cherries halved) 96 miniature semisweet chocolate chips 96 pieces pretzels (thin, broken)

Directions

1	Heat oven to 375 degrees and place rack in center.
2	Grease two baking sheets.
3	In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
4	Add egg and vanilla extract; beat until combined.
5	Stir in flour, baking soda, and salt until a dough forms.
6	Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
7	Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
8	For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
9	Transfer cookies on sheets to a wire rack and let cool completely.