JackesCookbook's Recipe Reviews
Posted 5/24/2013 8:51:12 AM
Impossibly Easy Salted Caramel Apple Mini Pies
I place quick bread batter and cake batter in wide mouth jars that have been sprayed (no more than half full) setting 6 jars at a time in a cake pab for stability and easy removal from oven. As soon as they come out of the oven place flat canning lid on top and listen for them to ALL pop (less than a minute). Then put the ring on the jar.
When using this recipe I'll double all ingredants put in the jars to make double servings. Using just my original recipe these will keep on shelf (not frozen) for up 3 months making a great gift for eldery that don't bake anymore or as a gift for anyone. But using this recipe I will go for 2-3 weeks shelf life since it has the addition of the fresh apples and would include a snack Ziploc bag with each jar with the pecans and sea salt in the bag. To include the caramel flavor the recipe calls for, might try using a squirt or two or ten (I love caramel) of caramel ice cream topping on top of the baked product before placing the flat lid on the very hot jar.
Posted 12/11/2011 5:18:55 PM
Holiday Cake Bon Bons
I always put a small box of instant pudding in the cake batter to match the flavor I'm trying to get in the finished product. Such as yellow cake mix or banana cake mix with banana instant pudding (just the powder added along with the 1 cup water, 1/3 cup oil, and 4 eggs.) and then let bake in a 9x13 cake pan and cool completely before breaking up the cake into crumbs and adding the frosting mix. If using vanilla pudding and then vanilla flavored pudding, I'll add 2 tablespoons(yes TBsp! ) of banana flavoring to both the batter and to the frosting mix for that intense banana flavor and when coating I'll dip half the ball, or a little more than half, into a coating that is peanut butter flavored and when that has harden, dip the other half into a chocolate flavored coating, making sure that the entire "raw" ball is covered and while the choc. is "wet" I'll sprinkle with finally crushed banana chips. I've also done a choc. cake mix with choc. pudding, and 1TBsp. of mint flavoring and when adding the choc. frosting, add another TBsp. of the mint flavoring and coating the ball with the choc coating with mint that one brand has. For the holidays I've also put on the little peppermint red and white candycane sprinkles (they are ony the size of a pencil lead and about 1/4 inch long.) Such a great bite after a dinner--like an after dinner mint. I've made over 20 flavor combinations, like lemon, strawberry, cherry flavoring/extract in the choc. cake and in to choc. frosting. Strawberry flavoring in a white cake mix with a strawberry creme instant pudding and more strawberry flavoring added to the batter and again to a strawberry frosting. Then I made these a little bigger and after dipping the top rim of pointy ice cream cone into pink coating, I dipped the ball into the same pink coating and let that set
Posted 12/9/2011 2:32:08 PM
Chocolate Candy Cookie Cups
Make in two mini muffin tins the same size. then place the ball of dough in eachof the cups and place the other muffin tin on top and slightly press the top muffin tin down into the dough and your cups will all look the same. I also do this with pie cough when I put it into larger muffin tins for cupcake pies or tarts when needing small baked pie shells. Or roll out your pie dough, cut into circles that will have a one inch overhang on each cup and then press down with the 2nd muffin tin. Then fill the 2nd muffin tin with the dough and using the bottom of the first tin press dough gently until a "well" is formed and it comes up the sides of the cup. And bake per recipe.
I've also made these in a regular cupcake tin using the peanut butter dough and then placed about 8 "Beer Nuts" or "Honey Roasted Nuts" in each cup and top with a small pressed flat ball of dough to keep the nuts from becoming tooooo baked.
Posted 7/31/2011 12:36:03 PM
Chocolate-Topped Peanut Butter-Bacon Bars
Made these and did a little substituting as I'm a diabetic and they turned out great.
1. used Olive Oil instead of veg. oil
2. used Walden Farms syrup that is cholesterol, fat, & sugar free (Walden Farms and Green Acres Market is the only place I've found this product
3. used maple extract/flavoring 1+ tablespoon to make sure I could taste the maple (next time will increase to 1 1/2 TBsp.
4. used Hershey brand Sugar Free Choc. Chips (so far Walmart is the only place I've been able to find these.
5. this time I used a raw egg, but a lot of times I'll use a hard boiled egg finely chopped, and larger(smaller than pea size) white pieces seem to dissolve when baking. Will just pick one or two hard boiled eggs off the salad deli bar instead of boiling my own.
These changes really reduced my sugar intake, but not necessarily all of the carb intake, but still helped with it.