classic crowd pleasers

recipes in this collection

Choco-Zucchini Cupcakes Toffee Bars Oatmeal Cookies Puffy Shortcakes with Meringue Cherry Cobbler Lemon Lime Bars Red Velvet Cake Classic Chocolate Meringue Pie

Toffee Bars
Makes: 36 bars Prep: 15 minutes Bake: 15 minutes Cool: 32 minutes 1/2 cup butter, softened 3/4 cup packed brown sugar 1 egg 1/2 tsp. vanilla 1 cup all-purpose flour 1/8 tsp. salt 3/4 cup semisweet chocolate pieces 1/3 cup chopped walnuts or pecans 1/3  cup chocolate-covered toffee pieces

Choco-Zucchini Cupcakes
Makes: 24 Cupcakes Prep: 30 minutes Bake: 25 minutes Cool: 5 minutes 2 3 2 3/4 2 2 2/3 1 1 1/2 3/4 1 Nonstick cooking spray (optional) cups shredded zucchini (about 8 oz.) eggs cups granulated sugar cup cooking oil tsp. vanilla cups all-purpose flour cup unsweetened cocoa powder tsp. baking soda tsp. salt tsp. baking powder  cup milk chocolate pieces (optional) recipe Peanut Butter Frosting

1. Preheat oven to 375 degrees F. In a large m ixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in f lour and salt until combined. 2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and s urface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.

1. Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside. 2. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting.

Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 Tbsp. milk, and 1/2 tsp. vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 tsp. additional milk until frosting reaches desired consistency. Makes about 1-1/2 cups. Test Kitchen Tip: If you only have 12 muffin cups, cover and refrigerate half of the batter while the first batch bakes.

Oatmeal Cookies
Makes: about 48 cookies Prep: 25 minutes Bake: 8 minutes/batch Stand: 1 minutes/batch 3/4 1 1/2 1 1/4 1/2 1/4 2 1 1-3/4 2 cup butter, softened cup packed brown sugar cup granulated sugar tsp. baking powder tsp. baking soda tsp. ground cinnamon (optional) tsp. ground cloves (optional) eggs tsp. vanilla cups all-purpose flour cups rolled oats

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats. 2. Drop dough by rounded tsp. 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts. Oatmeal-Chip Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans. Oversize Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool

Puffy Shortcakes with Meringue

MAKES: 8 SERVINGS Prep: 30 minutes Bake: 25 minutes 1  16-oz. pkg. frozen strawberries, partially thawed 1/2 cup strawberry jelly 2  cups fresh strawberries, hulled and sliced 1/2  of a 17.3-oz. pkg. (1 sheet) frozen puff pastry, thawed 1 Tbsp. cornstarch 3/4 cup sugar 1/2 tsp. cream of tartar 6 egg whites 1 tsp. vanilla 8 fresh whole strawberries

1. Preheat oven to 425 degrees F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate. 2. Roll pastry to 12 x 10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees F. 3. For meringue, in small saucepan cook and stir 1/2 cup water and the cornstarch over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce; top with fresh whole strawberry.

Cherry Cobbler
Makes: 6 servings Prep: 40 minutes Bake: 20 minutes Cool: 1 hour 1 cup all-purpose flour 2 Tbsp. sugar 1-1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. ground cinnamon (optional) 1/4 cup butter or margarine 6  cups fresh or frozen unsweetened pitted tart red cherries 1 cup sugar 2 Tbsp. cornstarch 1 egg 1/4 cup milk Vanilla ice cream (optional) 1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 Tbsp. sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. 2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring

Lemon-Lime Bars
Makes: 16 TO 20 bars Prep: 20 minutes Chill: 2 hours Bake: 40 minutes Cool: 2 hours 2/3 1/2 2-1/2 4 6 2-1/4 1 /2 3/4 1/8 1 2 cup butter, softened cup packed brown sugar cups all-purpose flour, divided  tsp. finely shredded lemon peel, divided eggs cups granulated sugar cup lemon juice tsp. baking powder tsp. ground nutmeg tsp. finely shredded lime peel Tbsp. sifted powdered sugar

occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot. 3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling. 4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream. Rhubarb Cobbler: Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries. Blueberry or Peach Cobbler: Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 Tbsp. cornstarch. Stir in 5 cups fresh or frozen blueberries or u nsweetened peach slices. Cook and stir until slightly thickened and bubbly. Apple or Pear Cobbler: Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 Tbsp. lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 Tbsp. water and 1 Tbsp. cornstarch; add to filling. Cook and stir until thickened and bubbly.

1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside. 2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 tsp. of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes. 3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool. Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.

Classic Chocolate Meringue Pie

Makes: 8 servings Prep: 45 minutes Chill: 5 hours Bake: 15 minutes 1 9-inch Baked Pastry Shell* Filling 3 eggs 3 cups milk 1 cup granulated sugar 1/3 cup all-purpose flour 2 Tbsp. unsweetened cocoa powder 1/2 tsp. kosher salt 3  oz. unsweetened chocolate, finely chopped 3 Tbsp. unsalted butter 2 tsp. vanilla Meringue 1/2 tsp. vanilla 1/4 tsp. cream of tartar 1/4 tsp. kosher salt 6 Tbsp. superfine granulated sugar 1. Before you start, prepare your favorite baked pastry shell. Cool on wire rack. Separate egg yolks from whites. Preheat oven to 350 degrees F. 2. Make custard: In a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesnt boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl combine 1 cup sugar, the f lour, cocoa powder, and 1/2 teaspoon kosher salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan. 3. Bring to boiling: Over medium-high heat cook and stir mixture until it comes to a full boil. Be sure to get the whisk to scrape the bottom and sides of the pan to avoid scorching, which would require starting over. Boil for 30 seconds and remove from heat. 4. Fill pie shell: Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. Be sure to remove any pieces of cooked egg you may find. 5. Prepare egg whites: Wash bowls and whisk, and dry them. Set whites-in bowl-over bowl of hot (110 degrees F) water for about 5 minutes.

Red Velvet Cake

Makes: 16 servings Prep: 1 hour 15 minutes Bake: 25 minutes Cool: 10 minutes 3 eggs 3/4 cup butter 3 cups all-purpose flour 1 Tbsp. unsweetened cocoa powder 3/4 tsp. salt 2-1/4 cups sugar 1-1/2 tsp. vanilla 1 1-oz. bottle red food coloring (2 Tbsp.) 1-1/2 cups buttermilk 1-1/2 tsp. baking soda 1-1/2 tsp. vinegar 1 recipe Buttercream Frosting 1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside. 2. In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low. 3. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and v inegar. Add to batter; beat just until combined. 4. Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool. 5. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides.

6. Combine Ingredients: In a large bowl, with 12inch or larger wire whisk, beat egg whites slowly until foamy. Whisk in the 1/2 teaspoon vanilla, the cream of tartar, and 1/4 teaspoon kosher salt until well blended. 7. Whisk to peaks. Whisking by hand puts you in control of the meringue. Keeping your elbow firmly against your side, whisk rapidly until whites begin to mound. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy, and do not slide when bowl is inverted. This should take about 7 or 8 minutes. Tips of whites should curl over slightly when whisk is lifted from bowl. 8. Cover with meringue: Turn meringue out all at once on tip of hot pie filling. With spatula spread meringue from center to edges making sure meringue seals to crust all the way around. That will help keep the meringue from shrinking away from the edge. Bake 15 minutes at 350 degrees F or until top is golden. Watch the meringue carefully. If you overbake, the meringue can weep. Cool on wire rack for 1 hour. Refrigerate at least 2 hour s before ser v ing. Store lef tover s in refrigerator.

Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.