If you have been to our monthly cleanups you've most likely enjoyed baked goods provided by some of our Sand Sifter Core members. If you would like to enjoy them at home here are some of the recipes. For more recipes of all sorts go to www.therecipeexchange.com
If you would like to submit your own recipe e-mail us info@sandsifters.org
SPOTLIGHT RECIPE
Old-Fashioned Soft Pumpkin Chocolate Chip Cookies
Old-Fashioned Soft Pumpkin CookiesThese cookies are something different and great for after school with a big glass of milk.
Directions:
PREHEAT oven to 350° F. Grease baking sheets.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 1/2 c. semi sweet chocolate chips
Glaze (recipe follows)
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Fold in chicolate chips. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
ICE CREAM PIE
Ingredients:
Pie Tin-12 inch.
Oreo Cookies-15.
Butter-2 tablespoons melted.
Ice Cream-1 pint of chocolate chip and 1 pint of chocolate.
Chocolate Fudge Sauce-1( 8 ounce) jar.
Toasted Almond Pieces-1/2 cup.
Heavy Whipping Cream-1 cup.
Sugar-2 tablespoons.
Vanilla-1/2 teaspoon.
Instructions: Preheat the oven to 375. Lightly spray the pie tin with non-stick cooking spray. Crush the cookies into crumbs. Add the melted butter until combined. Press in to the bottom and sides of the pie tin. Bake for approximately 8 minutes. Remove and cool. Place in the freezer for 20 minutes.
Meanwhile remove the Chocolate ice cream from the freezer. Allow it to soften slightly. When frozen take the pie crust out of the freezer. Spread the softened chocolate ice cream half way up the tin and pour the fudge sauce evenly over the chocolate ice cream layer. Dot the fudge surface with some of the toasted almonds. Return to freezer .
Take the Chocolate Chip ice cream out so that it softens. When the fudge layer has frozen , carefully spread the softened Chocolate Chip ice cream over the fudge layer. Mound it up slightly in the center. Return to the freezer.
Whipped Topping: Whip the heavy whipping cream, sugar and vanilla until peaks form. Do not over whip. Remove the pie from the freezer 15 minutes before serving. Add a dollop of whipped topping to each slice and sprinkle with the toasted almond pieces.
Florida Key Lime Pie with Maine Blueberries
(Winner for the National Pie Champion for amatuer category. Recipe by John Sunvold. www.piecoucnil.org)
Key Lime Layer
2 - 14 oz. cans of sweetened condensed milk
2 eggs (whole)
¾ cup key lime juice
Mix all of the ingredients and pour the mixture in the cooled pie shell. Bake in a 375 degree oven for 15 minutes. Remove from oven. Chill the pie in the refrigerator for 2 hours.
Blueberry Preserves Layer
Top of the key lime layer.
Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill.
White Chocolate Mousse Layer
2 ½ cups heavy cream
¼ lb. white chocolate, broken into small pieces
Bring ½ cup of cream to a boil over medium heat. Add
Spread ¾ cup Smucker’s® blueberry preserves on the white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least 4 hours. In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours.
Top the blueberry preserves layerwith the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for 2 hours. Serves 8
Gary Solomon's 
Saint Patrick's Day Irish Soda Bread.
Sweet Butter-3 tablespoons.
Flour-2 3/4 cups
Sugar-3 tablespoons.
Baking Soda-1 teaspoon.
Baking Powder-1 teaspoon.
Salt-1/2 teaspoon.
Golden Raisins-1/2 cup.
Raisins-1/2 cup.
Buttermilk-3/4 cup.
Caraway Seeds-1 teaspoon.
Whole Egg-1.
Instructions:
In a large mixing bowl using an electric mixer cream the butter with the sugar until light and fluffy. Mix in the egg and set aside. In another bowl combine the flour, baking soda, baking powder and salt. Add the flour to the butter mixture in small amounts alternating with the buttermilk until just blended. Dust the raisins with a little flour and add them to the dough along with the Caraway seeds. Mix until incorporated. Place the dough on to a lightly floured surface and knead for a few minutes only. Shape the dough into an oblong loaf and place it on a parchment lined and greased cookie shee t. Cut 2 "X's" into the top of the loaf. Bake in a 375F degree oven until golden brown. This should take about 40 minutes. It is delicious. Eat it with plenty of butter fresh from the oven!
Recipe Submitted by Gary Solomon
STRAWBERRIES AND CREAM CAKE
2-1/3 c Flour
2-1/2 t baking powder
2-c sugar
1-small pkg strawberry flavored gelatin (4-serv)
1-c butter (softened)
4-L eggs
1-c milk
1-t vanilla
1/2-c strawberry puree (I have in sugar syrup and brandy)
Filling:
1-1/2 c whipping cream (heavy)
2-T sugar
1/2t powdered sugar
1/2t vanilla
Frosting:
1/2-c butter softened
1 8oz package cream cheese (room temp.)
4-C powdered sugar (sifted)
2-t vanilla
Preheat oven t 350 grease and flour 9"cake pans. Mix four and baking powder in small bowl; beat sugar, dry gelatin set aside, cream butter in large bowl beating eggs until creamy, add vanilla scraping sides, add puree strawberries. Pour batter into pans bake for 25-30min or until done. Cool 10-min remove from pans to wire rack to cool completely. Cut into 4-layers using the juice (with brandy) or just puree strawberries, brush each layer with juice. add the filling on top. add fresh strawberry opt.
Prepare filling: *chill bowl*
1-1/2 cups sliced strawberries (more for decorating) beat whipping cream, sugar till stiff. Place 1-cake layer on plate spread 3/4 cup whipping cream mixture on top, add fresh strawberries top with 2nd-layer continue with layers, frost sides of cake with frosting.
Frosting:
Beat butter and cream cheese on low speed until blended well, Beat in powdered sugar and vanilla until creamy.
Store in refrigerator.
GINGERBREAD MEN COOKIES
1 C. dark brown sugar
1/4 C. molasses
3 eggs, lightly beaten
1 tsp. baking soda
1 tsp. salt
3 1/2 C. all-purpose flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix all the above ingredients until well combined. Roll out to desire thickness and use a cookie cutter to make the shapes. Bake at 350F. degrees for 12 minutes. Decorate as desired if you wish.
GARY SOLOMON'S CARROT CAKE.
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2c. All purpose flour
2tsp. soda
1/2tsp. salt
2tsp. cinnamon
3 eggs, well beaten
3/4c. vegetable oil
3/4c. buttermilk
2c. sugar
2tsp. vanilla
1 (8oz.) can crushed pineapples, drained
2c. grated carrots
1 (3 1/2oz.) can flaked coconut
1c. chopped walnuts
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts.Pour batter into 2 greased and floured 9 inch round pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes, remove from pans pour glaze over cake and let cool completely. Spread orange cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator.
BUTTERMILK GLAZE:
1c. sugar
1/2tsp. soda
1/2c. bu ttermilk
1/2c. butter
1Tbsp. Light corn syrup
1tsp. vanilla
Combine sugar, soda, buttermilk, butter and corn syrup in a dutch oven; bring to boil, cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Pour over cake layers in pan.
ORANGE CREAM CHEESE FROSTING:
1/2c. butter, softened
1 (8oz.) pkg. cream cheese, softened
1tsp. vanilla
2c. sifted powdered sugar
1tsp. orange juice
1/2tsp. grated orange peel
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, orange juice and orange peel; beat until smooth. (You may need to add more powdered sugar to get the desired consistency for spreading.) Spread on cake.I know it sounds like a good bit of work, but it is SOOOOO good.
BROWN SUGAR PUMPKIN PIE2 1/2 c. brown sugar
1/3 c. pure maple syrup
1/4 c. orange juice
1/4 tsp. salt
2 T. cinnamon
4 eggs, beaten
1 1/2 c. evaporated milk
2 deep dish pie shells
To beaten eggs add the sugar, pure maple syrup, pumpkin, orange juice, salt and cinnamon. Mix well. Add in the evaporated milk and mix well. Pour into prepared deep dish pie crusts. Bake 15 minutes at 425F. degrees. Lower oven to 350F. degrees and cook for 35 minutes. Makes 2 pies.
JAM THUMB PRINT COOKIES:
3/4 LB. sweet butter
1 c. sugar
1 tsp. pure vanilla extract
3 1/2 c. flour, whisked
1/4 tsp. salt
Hero brand raspberry jam and
Hero brand Apricot jam
flaked coconut
egg and water wash
Add butter, sugar and vanilla into mixer and cream. Add sifted flour and salt a spatula full at a time into the mixer and mix. Form into a disk and refrigerate for 1/2 hour. Roll small pieces of cookie dough into 1 oz. balls the size of small walnuts. Dip into the egg wash and then roll into the coconut. Place on a parshment lined cookie sheet and make a thumbprint in each ball. Fill with 1/2 teaspoon of jam. Bake 350F. degree oven for approximately 20 minutes. Cool.
submitted by Gary Solomon
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ORANGE GLAZED SHORTBREAD COOKIES
Pre-heat oven to 350 degrees
2 ¼ cups flour
1 large egg
¾ cup sugar
1 tsp vanilla
1 stick of butter or margarine
1 ½ Tbsp of orange zest
2 to 3 T. orange juice (make sure to use pulp free orange juice if using from a carton instead of a whole orange)
In a mixer combine sugar and butter and mix till creamy. Next add the egg, vanilla, orange zest and orange juice. Once mixed add flour slowly. Once mixed well take the dough and spread it in a 13 x 9 inch ungreased baking pan and bake for approximately 30-35 minutes or till top is golden brown. Let cool completely before pouring over the glaze. When cookies are completly cooled pour the glaze and let it sit out and harden on the cookie. Once hardened cut cookies into squares.
GLAZE: 1 c. confectioner sugar 2 T. orange juice
Combine sugar and orange juice together and stir till it makes medium thick glaze. If it is too watery add more sugar or too thick to pour add more juice.
submitted by R.A. Halasz
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Congradulations to Marsha Torso who won the $25 gift card from Publix at our December 2 2006 Sweet Treats Contest. The winning recipe was Coconut Macadamian Nut cookiesand they were definately yummy and worth trying. Here is the winning recipe for you to try in your own kitchen. Great job Marsha!
Coconut Macadamia Nut Cookies
2 1/4 c. flour 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. allspice 1/2 tsp. ground cloves 1/2 tsp. salt 3/4 c. unsalted butter, softened 1 c. frimly packed dark brown sugar 1 egg 1/4 c. molasses 2 T. Worscerstershire sauce 1/4 c. granulated sugar
In a medium bowl, sift together flour, baking soda, cinnamon, ginger, allspice, cloves and salt. In a larger bowl, beat the butter with the brown sugar until light. Then beat in egg, molasses, Worsc. Sauce. Slowly beat in the flour mixture. Place in refrigerator for 10 minutes. Shape dough into balls, roll in granulated sugar and place on ungreased cookie sheet about 2 inches apart. Lightly press down tops. Bake in preheated oven 350F. Degrees for 8 minutes. Remove to wire rack and cool.
submitted by Trish Kogge
RUM CAKE-
1 box yellow cake mix 1 pkg. vanilla inst. pudding (I used the small size) 4 eggs 1/2 c. light rum 1/2 c. water 1/2 c. cooking oil Mix above ingredients with mixer. I usually beat at least 5 minutes. Optional:But it makes the cake even better. Take 1/2 c. of chopped pecans and place in bottom of well greased bundt pan.Pour cake mixture over and bake for 50-60 minutes. Watch it can burn on top. Use foil if necessary.
RUM SAUCE-to be poured over cake while still warm 1/4c.water 1/4c.rum 1c.sugar 1 stick oleo or butter Place in med. sauce pan. Boil 2-3 minutes. Pour very slowly over cake in pan. Let cool for 1/2 hour before turning out cake. Note: When I first made it, I didn't use all of the liquid. I thought it was too much. But my friend said to use it all and pour it slowly.
submitted by Judy Youngblood
Grease a 9x13 inch baking pan. Beat butter and brown sugar until creamy. Gradually beat in flour, oats, and orange peel until crumbly. Stir in chocolate morsels and cranberries and stir well. Set aside 2 cups of this mixture. Press remaining mixture into the greased pan and bake in the pre heated oven for 15 minutes. Meanwhile, beat the cream cheese until smooth. Gradually add the sweetened condensed milk. After 15 minutes remove the baking pan and pour cream cheese mixture over the hot crust. Sprinkle onto the cream cheese mixture the reserved crumb mixture. Bake for another 25 minutes. Remove and cool pan on a wire rack.
APPLE PIE
Crust:
1 3/4 cup flour
3 TBL sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup + 2 TBL butter or margarine
1/4 cup apple cider or apple juice, approximately
Filling:
1 2/3 cups sour cream
3/4 cup sugar
1/3 cup flour
1 egg
2 tsp vanilla
1/4 tsp salt
8 McIntosh apples, peeled, cored & sliced
Topping:
1 cup chopped walnuts
1/2 cup flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 TBL cinnamon
Pinch of salt
1/4 cup butter or margarine, softened
For the crust: Combine the flour, sugar, cinnamon 7 salt in a large bowl. add the butter & cut in using 2 forks or a pastry blender. Add the apple cider or juice & toss until moistened. You might need 1 to 2 tsp more to make the dough easy to work. Roll out to make a single crust & place in a 10" pie plate. Build up the sides & flute the edges. Cover w/plastic wrap while making the filling.
For the filling: Beat the sour cream, sugar, flour, egg, vanilla & salt. Stir in the apples & pour into the prepared crust. Bake in a preheated 450° oven 10 minutes, reduce the temperature to 350° & continue baking until the filling is slightly puffed & golden brown, about 45 minutes.
To make the topping: combine the walnuts, flour both sugars, cinnamon & salt in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the pie & bake for 15 more minutes.
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