Peanut Butter Creme Pie

• Source: web recipe 
  

  1 package (8 ounces) cream cheese, softened

• 3/4 cup confectioners' sugar

• 1/2 cup peanut butter

• 6 tablespoons milk

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 graham cracker crust (9 inches)

• 1/4 cup chopped peanuts

Bundt cake

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups packed light-brown sugar
• 4 large eggs
• 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• 1 cup confectioners' sugar
• 1 to 2 tablespoons water

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

2. STEP 2

   In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.

3. STEP 3

   Make the Glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

4. 
   

Easter egg cookies

Giant Easter Egg Cookie

Total Time: 1 hr 10 min

Prep: 30 min

Inactive: 15 min

Cook: 25 min

Yield: 8 to 10 servings

Level: Easy

Ingredients

One 16.5-ounce tube ready-made sugar cookie dough, at room temperature

3 tablespoons all-purpose flour

2 tablespoons pasteurized egg whites

1 1/2 cups confectioners' sugar

2 tablespoons lemon juice

2 cups assorted Easter candy, such as jelly beans and mini eggs, etc.

Sprinkles, optional

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.

Meanwhile, beat the egg whites and sugar with an electric mixeruntil combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.

Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.

Coconut Macroons

Ingredients

• 3 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions

1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Pound Cake

Ingredients

• 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
• 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
• 3/4 teaspoon salt
• 3 cups sugar
• 7 large eggs, at room temperature 30 minutes
• 2 teaspoons vanilla
• 1 cup heavy cream

• Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Instructions

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Grandma's doughnuts

Directions

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Separate out the biscuits and cut a 
3. hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
4. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
5. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.

Ingredients

• 2 quarts oil for deep frying
  
  
• 1 (10 ounce) can refrigerated buttermilk biscuit dough

Peach and thyme galette

• Single crust of your favorite pie crust recipe. 
• 2 peaches, washed and cut into 1/4″ slices
• 1 1/2 teaspoons fresh thyme leaves
• 2 tablespoons sugar (you may need to adjust based on sweetness of the peaches), plus 1/2 teaspoon for the top of the galette
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 teaspoon butter, chilled and cut into small cubes
• 1 egg
• 1 tablespoon water

Steps: 

1) Pre-heat oven to 425°. Place parchment paper on a large baking sheet and set aside.

2) Toss sliced peaches, sugar, flour, cinnamon, and thyme leaves until the peaches are evenly coated. Set aside.

3) Make an egg wash. Beat egg and water together in a small bowl with a fork. Set aside.

3) On a wide, floured surface, roll out your chilled pie dough into a 12″ circle about 1/4″ thick. Carefully transfer the dough to the baking sheet.

4) Place peaches, slice by slice, in a circular pattern in the center of the dough. They should fan out about 8″ across, leaving enough excess so you can fold the dough over, but leave some peaches exposed in the center.

5) Fold the dough over and brush with the egg wash. Sprinkle with remaining 1/2 teaspoon of sugar.

6) Bake for 20 minutes, or until the crust is golden brown and the peaches are tender. Let cool for 10-15 minutes, then slice and serve with a scoop of ice cream…or gelato.

Strawberry Creme Pie

Ingredients: 

1-1/3 cups cookie or cracker crumbs (graham, chocolate wafer or gingersnap)
6 Tbsp. sugar, divided
1/3 cup butter, melted
1 pkg. (16 oz.) frozen whole strawberries, thawed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1-1/4 cups sliced fresh strawberries

Steps: 

Heat oven to 350ºF. Mix crumbs, 2 Tbsp. sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust. 
Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

Pineapple Topped Cheesecake

Ingredients: 

7 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 eggs
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Steps:

-Heat oven to 325ºF. 

-Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
-Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla.

-Add eggs, 1 at a time, beating on low speed after each just until blended. 
-Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set.

-Run knife around rim of pan to loosen cake; cool before removing rim.                -Refrigerate cheesecake 4 hours. 
-Mix pineapple and preserves; spread over cheesecake just before serving.