Whole Goat Care

Easy Swirled Cookie Cups

It doesn't get any easier than using two ingredients to make a delicious dessert! Try this easy recipe that features our chocolate chip cookie bar dough and SWIRLED morsels - a treat that can't be beat.

Estimated Times:
Preparation - 5 min | Cooking - 10 min | Cooling Time - 30 min cooling | Yields - 20 cookie cups

Ingredients:

1 pkg. (16 oz.) NESTLÉ TOLL HOUSE SWIRLED Chocolate Chip or 1 pkg. (18 oz.) Chocolate Chip Cookie Bar Dough
1 cup (6 oz.) NESTLÉ TOLL HOUSE SWIRLED Morsels, any flavor


Directions:
PREHEAT oven to 350° F. Grease 20 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 10 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely. With tip of knife, remove cookie cups from muffin pan(s).

This is from the companys website and sounds good and easy!

Chocolate Covered Marzipan Hearts Chocolate Covered Marzipan Hearts

It doesn't have to be Valentine's Day to surprise your loved ones with these delicious confections.


Yield:
8-12 depending on size of cookie cutter

Time:
10 minutes to roll out
10 minutes to coat with chocolate
20 minutes total time

Ingredients:
In the Baking Aisle
1 box (7 oz. ) Odense Marzipan
Powdered sugar for dusting or wax paper
4 oz good quality semi-sweet or bittersweet chocolate, chopped into small pieces
2 tsp shortening (not butter)
Optional:
Assorted sprinkles or candy decorations

Equipment:
1.5" or 2" heart shaped cookie cutter
Rolling pin
Double boiler or saucepan with bowl
Wire rack

Directions:
1 Flatten marzipan and roll out to a 1/4 inch thickness on a counter that has been lightly dusted with powdered sugar, or between wax paper.

2 Cut out hearts and gently transfer to a wire rack. Tip: A sheet of wax paper or foil under the rack makes for easy clean up.
3 Add chocolate pieces and shortening to top pan of double boiler (or in a stainless steel bowl set on top of a saucepan) over hot, not boiling water. Stirring occasionally, melt until smooth. A heat resistant spatula (never metal) is a good tool for this step. Be careful that chocolate does not come in contact with even a drop of water.

4 Pour hot chocolate over hearts, smoothing to edges. A dry, clean paintbrush dipped in chocolate can help fill in any sides that do not get covered. Decorate with sprinkles of choice and allow to dry completely.
Note: Some silver dots are non-edible, check box for instructions.


Ruth's Chris Steak House Bread Pudding
Ingredients:
9 Eggs
2 Tablespoons vanilla
1/2 teaspoon cinnamon
2 Cups sugar
4 Cups milk, heated to steaming
1/2 Cup (1-stick)butter, melted
1/2 Pound stale French bread, cut into small cubes
3/4 Cup raisins (optional, eye don't like 'em)
1/2 Cup apple, peeled, cored and cut into 1/2-inch
pieces
-- Pinch of salt

Directions:
Lightly grease a 9-by-13 inch pan.
Heat oven to 350 degrees.
Break eggs into a large mixing bowl and whisk until
frothy.
Whisk in vanilla, cinnamon and sugar until smooth.
Slowly whisk in the Hot Milk, then the butter.
Stir in the Bread, raisins (if using), apple and salt.
Pour mixture into prepared pan.
Bake about 45-minutes, until the pudding is firm and
a toothpick inserted into the center comes out clean
Let cool 10 minutes before cutting into portions.

Makes 16 servings

Tart Shell
MAKES ONE 9-INCH TART

1 cup plus 2 tablespoons all-purpose flour
1/8 teaspoon sea salt 1 teaspoon sugar
1/2 cup (1 stick) unsalted butter, in chunks
1/2 teaspoon vanilla extract mixed with 2 to 3 tablespoons ice water

Using a mixer with a paddle attachment or a food processor, blend the flour,
salt, and sugar, then work in the butter until coarse crumbs are formed. Add
the vanilla with just enough water for the dough to come together, then
shape it into a disk. Slip it into a plastic bag and chill for 15 minutes.

Roll the dough into a 10-inch circle and drape it over a 9-inch tart pan
with a removable rim. Work the edges with your fingers so that the dough
stands about ~ inch above the rim and is about ~ inch thick. Prick the
bottom with a fork in 6 or 7 places, then freeze for 20 minutes while you
preheat the oven to 425°F. Save any scraps. Place the frozen tart shell on a
sheet pan and bake until it's lightly colored, about 25 minutes. Check after
15 minutes and prick any swollen pockets of dough with the tip of a knife.
When the tart comes out of the oven, mend any holes by carefully pressing in
small pieces of the reserved scraps.

Local Flavors by Deborah Madison

Julianna's Junk It, N'awlins Bread Pudding

Yield: 12 to 18 servings

For bread pudding:

8 cups day-old French or Italian bread, cut into
1-inch cubes (toast if fresh)
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1 cup dried cranberries
2 cups granulated sugar
2 cups milk
2 cups heavy cream
3 eggs
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons vanilla

For whiskey sauce:

1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 egg yolk (see note)
1/2 cup bourbon or to taste (see note)

Step 1: Prepare pudding. Grease a 9-by-13-inch
baking dish. In a large bowl, combine bread cubes,
peanut butter, chocolate and butterscotch chips,
nuts, coconut, raisins and cranberries. Toss to
combine.

Step 2: Whisk together sugar, milk, cream, eggs,
melted butter, cinnamon, nutmeg and vanilla. Pour
over the bread mixture. Transfer to the baking dish.

Step 3: Place baking dish on the middle rack in a
cold oven. Set oven to 350 degrees. Bake until the
top of the pudding is golden brown, about 1 hour, 15
minutes.

Step 4: Prepare sauce. Heat butter and sugar over
medium heat until butter melts and combines with
sugar. Remove from heat; blend in egg yolk. Pour in
bourbon gradually, stirring constantly. Sauce will
thicken as it cools.

Step 5: To serve, cut pudding into squares. Pour
warm sauce over each portion of bread pudding.

Per serving (based on 12 servings): 1,106 calories;
59g fat (48 percent calories from fat); 36.5g
saturated fat; 169mg cholesterol; 14g protein; 123g
carbohydrate; 86g sugar; 4g fiber; 301mg sodium;
142mg calcium; 378mg potassium.

Banana Walnut Bread Pudding With Buttery Rum Sauce
Yield: 12 to 18 servings
For bread pudding:

3/4 cup chopped walnuts
8 cups day-old French or Italian bread, cut into 1-inch cubes (toast if fresh)
5 tablespoons unsalted butter, divided
2 cups heavy cream
2 cups milk
4 large eggs
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
1 pinch freshly grated nutmeg
1 pinch salt
5 tablespoons banana liqueur
2 cups mashed ripe bananas (about 4 small)

For buttery rum sauce:

1/4 cup ( 1/2 stick) unsalted butter, melted and cooled
6 tablespoons heavy cream
1/2 cup granulated sugar
1 egg yolk, lightly beaten
1/4 cup rum or less to taste
Whipped cream, for garnish

Fresh mint sprigs, for garnish

Step 1: Prepare the bread pudding. Preheat oven to 350 degrees. Place walnuts on a baking sheet; toast in oven just until they begin to darken and become fragrant, about 5 to 8 minutes. Transfer to a small bowl; set aside. Turn off the oven.

Step 2: Place bread cubes in a large mixing bowl. In a small saucepan, melt 4 tablespoons butter over medium heat; pour butter over bread cubes. Using a rubber spatula, toss to evenly distribute the butter.

Step 3: In a medium bowl, whisk together cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt and banana liqueur. Pour over bread cubes; stir to combine. Let sit for 30 for 45 minutes, until bread has absorbed most of the liquid.

Step 4: Return the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with the remaining 1 tablespoon butter.

Step 5: Stir mashed bananas and walnuts into bread mixture. Pour into baking dish. Bake, uncovered, until the top is golden brown and crispy and the pudding is firm in the center, 45 to 50 minutes. Remove pudding from oven; let cool on a wire rack for 15 minutes before serving.

Step 6: While the pudding bakes, prepare the rum sauce. In a heavy, nonreactive saucepan combine butter, cream, sugar and egg yolk. Cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from heat immediately; do not let the sauce boil. Stir in rum. Let sauce cool slightly. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)

Step 7: Slice warm bread pudding into squares; top each serving with Buttery Rum Sauce. Garnish with whipped cream and mint sprigs, if desired.

Per serving (based on 12 servings): 632 calories; 35g fat (50 percent calories from fat); 18g saturated fat; 179mg cholesterol; 8.5g protein; 65g carbohydrate; 45g sugar; 2g fiber; 233mg sodium; 151mg calcium; 390mg potassium.

Adapted from a recipe by Emeril Lagasse at www.foodnetwork.com

SEX IN A PAN
1 c. ground pecans
1 c. flour
3 tbsp. sugar
1/2 c. butter OR margarine
8 oz. cream cheese
1 c. icing sugar
35 oz. carton Cool Whip
6 oz. pkg. instant vanilla pudding
6 oz. pkg. instant chocolate pudding
2 c. milk

Mix pecans, flour, sugar and butter. Crumble and pat into a greased 9x 13 inch pan.
Bake at 320 degrees for 25 minutes. Cool.
Mix well the cream cheese, icing sugar and half the Cool Whip. Spread on cooked base.
Beat vanilla pudding with 1 cup milk and spread over last layer. Let set.
When vanilla pudding is set, beat chocolate pudding with 1 cup milk and spread over vanilla pudding. Let set. Cover with remaining Cool Whip.
Garnish with shaved chocolate. Can be made ahead and frozen

BUTTERFINGER DESSERT CAKE
1/4 c. butter, melted
1 1/2 c. powdered sugar
Angel food cake
*4 lg. egg yolks
1 lg. Cool Whip
6 Butterfinger candy bars

With a mixer, blend thoroughly the butter, egg yolks, powdered sugar and Cool Whip. Tear angel food cake into small pieces and layer into dish or trifle bowl. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat ending with candy bar pieces. Must be kept refrigerated.

*If you wish to omit the egg yolks, substitute a small package of instant vanilla pudding mixed according to directions.

rep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:
1 box German chocolate cake mix
1 bag of store-bought caramels
1 cup evaporated milk
1 cup nuts (your favorite, we use walnuts)
1/2 cup sugar
1 stick butter
6 oz. bag chocolate chips
Chocolate or caramel icing (optional)

Directions:
Grease and sprinkle sugar in a 9 x 13-inch pan. Preheat oven to 350 degrees.

Melt the caramels over low heat with 1/3 cup evaporated milk. Combine the cake mix, melted margarine, 2/3 cup evaporated milk, and 1 cup nuts in a medium bowl. Put half the cake mixture in the 9 x 13-inch pan,and bake at 350 degrees for 6 minutes.

Remove from oven. Spread melted caramel on top of brownies and sprinkle the bag of chocolate chips over the carmel. Put the rest of the cake mix on top of the carmel and chocolate chips. Bake again for 15 to 20 minutes.

If you like, you can use icing at this point, or let the brownies cool, then use the icing, or you can omit the icing.

Serve warm.

Apple Butter Spice Cake Jars

These canning jars filled with yummy apple butter spice cake make great gifts.

Servings: 8

Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes

Ingredients:
3/4 cup apple butter
1 box Duncan Hines Moist Spice Cake

Directions:
Spray jars with non-stick cooking spray. Mix up cake batter and add apple butter (mix as much as you think you'll need according to the jars' sizes). Pour into jars, place jars on cookie sheet or baking pan, and bake until a knife comes out clean. (You could also bake it as a large cake for a party, and top with a vanilla glaze.)

When the jars are cool, cap and decorate with bows, ribbons, gift wrap

Cranberry Cake
1 Cup of Sugar
2 Cups of Flour
2 1/2 tsp Baking Powder
3 TBSP Melted Butter
2/3 Cup of Milk or Half and Half or GOATS MILK
1 Egg
2 Cups of whole Cranberries, washed and picked over

Sift sugar, flour and baking powder together.
Make a hole in the middle of the mixture and pur in melted butter, milk and egg. Beat thoughly
Add Cranberries
Bake in a 8 or 9 inch square pan at 350 degrees for 40 to 50 minutes

Butter Sauce
1/2 Cup Butter
1 Cup Sugar
3/4 Cup Goat milk
Cook all the above in double boiler until sugar is dissolve.
Dizzle sauce over cake.

Chip Fudge

3/4 Cup of butter
14 ounce can sweetened condensed milk
3 TBSP Goat Milk
11 1/2 ounce package semi sweet chocolate chips
11 1/2 ounce package of milk chocolate chips
10 ounce package peanut butter chips
1 cup butterscotch chips
7 ounce jar marshmallow cream
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring

Melt the first 7 ingredients stirring constantly
Remove from heat and stir in the last three ingredients.
Line a 9x13 pan wiht foil and then butter the foil. Pour in the mixture.IT will firm as it cools

This is a five star recipe! One of my favorites and one I fix often.

APPLE DUMPLINGS

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 stick butter
1 cups granulated sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew or 1 cup orange juice.... whatever you have on hand.

Heat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking dish.

Cut each apple into 8 wedges and set aside.

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour in Mountain Dew or OJ and mix together. Pour over the dumplings.

Bake for 25 to 30 minutes in the preheated oven, or until golden brown.

[align=center]FRUIT PIZZA[/align]
1 roll refrigerator sugar cookie dough
1 small jar marshmallow cream
8oz cream cheese
assorted fruit

Slice cookies approx. 1/4" thick and lay close to each other on a cookie sheet or pizza pan. Bake at 350 for 10 minutes or until golden brown. Let cool completely.
Mix marshmallow cream and cream cheese together until smooth. Spread onto the cookie 'crust'.
Top with your favorite fruits..... strawberries, bananas, blueberries, peaches, kiwi, ect.

Hey Yvonne!!! - yummy, on that Cranberry cake, when you add the cranberries, do you fold 'em gently in & bake, or make a layer on the top & they fall to the bottom as it bakes, or ??????? And doubt I'd find fresh cranberries here in July, have you ever made it with frozen?????????/