15 Classic DESSERTS. PAGEs 5 6. doughnut recipes

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1 DESSERTS 15 Classic doughnut recipes PAGEs 5 6

2 Find more chocolate recipes at familycircle.com/chocolate. boston cream pie Makes 16 servings Prep 10 minutes Bake at 350 for 31 minutes Cook 8 minutes Microwave 45 seconds 1 box (18.25 ounces) yellow cake mix 1 box (3 ounces) cook-and-serve vanilla pudding mix 1/3 cup vegetable oil 3 eggs ¾ cup plus 2 tablespoons milk Topping 6 tablespoons heavy cream 6 squares (1 ounce each) semisweet baking chocolate, finely chopped Heat oven to 350. Coat two 9-inch round cake pans with nonstick cooking spray. Place cake mix in large bowl. Add 41/2 tablespoons of the pudding mix. Add 1⅓ cups water, oil and eggs; beat with mixer on low speed for 30 seconds. Increase speed to medium-high; beat for 2 minutes. Transfer batter to prepared pans. Bake at 350 for 28 to 31 minutes. Meanwhile, in small saucepan, combine remaining pudding mix and all of the milk. Cook over medium heat, stirring constantly, about 8 minutes or until mixture comes to a full boil. Transfer to small glass bowl; cover and refrigerate. Remove cakes from oven. Cool in pans on wire racks for 15 minutes. Remove from pans; cool completely. Place a cake layer on serving platter; spread with pudding. Top with second layer. Topping In small microwave-safe bowl, microwave cream 45 seconds or until steaming and slightly bubbly. Place chopped chocolate in a small bowl; pour in cream. Let stand 1 minute, then whisk to blend until smooth. Cool to 90 on an instant-read thermometer. Pour on top of filled cake, spreading with a spatula until topping dribbles slightly over sides. Store in refrigerator until serving time. s more sandwiches Makes 4 sandwiches Prep 15 minutes microwave 1 minute Cook 4 minutes per batch ⅔ cup semisweet chocolate chips 8 slices white bread 4 tablespoons marshmallow creme (such as Fluff) 2 tablespoons unsalted butter, melted In a glass bowl, microwave chips on 50% power for 1 minute; stir until completely melted and smooth. Let cool slightly. Spread 1 tablespoon chocolate on 1 bread slice. On another slice of bread, spread 1 tablespoon marshmallow creme. Join slices and brush top with a little of the melted butter. Repeat with remaining slices of bread. Heat a medium-size nonstick skillet over medium heat. Place sandwich, butter-side down, in pan and brush top with butter. Cook for 2 minutes or until golden. Flip and cook 2 more minutes. Remove from skillet, repeat with remaining sandwiches and serve. Quick Tip If stored at higher-than-ideal temperatures, chocolate can develop a grayish film known as bloom. While this may look unappetizing, it is harmless and will not affect the flavor of the chocolate. To help prevent chocolate from blooming, store in a tightly covered container or sealed plastic bag in a cool, dry place (below 78 ). photos: (this page) tina rupp, (opposite page) james baigrie, (opener) mark thomas. 1 FamilyCircle.com

3 bittersweet chocolate pudding Makes 6 servings Prep 5 minutes Cook 12 minutes Chill 2 hours ¾ cup sugar ¼ cup cornstarch 2 tablespoons unsweetened cocoa powder (plus more for dusting) Pinch of ground nutmeg 3½ cups milk 4 ounces bittersweet chocolate, chopped Whipped cream or whipped topping, for serving (optional) In a medium-size heavy-bottomed saucepan, whisk together sugar, cornstarch, cocoa powder and nutmeg. Gradually add milk, whisking constantly to keep mixture from getting lumpy. Transfer saucepan to stovetop, and heat over medium heat, stirring constantly with a wooden spoon. Bring to a boil (about 10 minutes), then boil 2 minutes. Remove from heat and add chopped chocolate. Stir until all pieces are melted. Stir in vanilla. Strain into a large bowl, then either cover surface with plastic wrap or divide into individual cups and cover. Refrigerate until cold, about 2 hours. Serve with whipped cream or whipped topping, dusted with cocoa, if desired. Find more chocolate recipes at familycircle.com/chocolate. 2 FamilyCircle.com comfort foods family circle 39

4 jumbo chocolate chunk cookies Makes 24 Cookies Prep 20 minutes Bake at 325 for 17 minutes 2¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter or margarine, at room temperature ⅔ cup creamy peanut butter 1 cup granulated sugar 1 cup packed light-brown sugar 2 eggs 2 teaspoons vanilla extract 1 bag (12 ounces) semisweet chocolate chunks or 1 bag (10 ounces) oversize semisweet chocolate chips 1¼ cups coarsely chopped pecans Heat oven to 325. In medium-size bowl, combine flour, baking soda and salt. In large bowl, with electric mixer on medium speed, beat together butter, peanut butter, granulated sugar and brown sugar for 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended. Stir in flour mixture until blended and dough forms. Stir in chocolate chunks and pecans. Drop dough by slightly rounded 1/4 cupfuls onto large ungreased cookie sheets, spacing mounds about 2 inches apart. Bake at 325 for 15 to 17 minutes or until golden around edges and lightly colored on top. Remove cookie sheets to a wire rack to cool, about 3 minutes. With a metal spatula, transfer cookies to a wire rack and cool completely. blueberry bread pudding Makes 12 servings Prep 15 minutes Refrigerate 1 hour Bake at 350 for 1 hour 1 loaf (1 pound) challah or other egg bread, cut into 1½-inch pieces 1 cup blueberries 6 eggs 1 cup plus 2 tablespoons sugar 4 cups milk ¼ cup (½ stick) unsalted butter, melted ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Vanilla ice cream, for serving (optional) Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into the prepared dish. Top with blueberries, then remaining bread. In a large bowl, whisk eggs. Gradually add 1 cup of the sugar until combined. Whisk in milk, butter, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour. Heat oven to 350. Remove plastic wrap from dish. Sprinkle with remaining 2 tablespoons sugar. Bake at 350 for 1 hour, until top is browned and pudding is puffed. Let cool 10 to 15 minutes. Serve with ice cream, if desired. Quick Tip If you make drop cookies often, it may be worth your while to invest in a few cookie scoops. They will make slick work of getting the dough from the bowl to the cookie sheets; a scoop will also ensure that every mound of dough will be the same size and shape, and will bake evenly. Purchase scoops in the appropriate sizes for the cookies you bake the most. photos: (left to right) james baigrie, jason donnelly. 3 FamilyCircle.com Get even more cookie recipes at familycircle.com/cookies.

5 Introduce the kids to a dessert just like Grandma used to make! butterscotch parfaits Makes 6 servings Prep 20 minutes Cook 16 minutes refrigerate 2 hours or overnight Butterscotch Pudding ½ cup packed dark-brown sugar 3 tablespoons cornstarch Pinch of ground cinnamon ½ cup heavy cream 1½ cups milk 3 tablespoons butter Vanilla Pudding ½ cup granulated sugar 2 tablespoons cornstarch 2 cups milk Butterscotch Pudding In heavy-bottomed medium saucepan (not nonstick), blend brown sugar, cornstarch, salt and cinnamon with a wooden spoon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, about 5 minutes or just until mixture begins to bubble and thicken. Reduce heat; simmer 3 minutes longer. Remove from heat. Stir in butter and vanilla. Cover and set aside. Vanilla Pudding In second saucepan, combine sugar, cornstarch and salt. Stir in 1/2 cup of the milk until smooth. Stir in remaining 11/2 cups milk. Cook over medium heat, stirring constantly, about 5 minutes or just until mixture begins to bubble and thicken. Reduce heat; simmer 3 minutes longer. Remove from heat. Stir in vanilla. In dessert glasses, alternate layers of both puddings. Cover with plastic wrap; refrigerate 2 hours or overnight. Quick Tip Vanilla extract is made from a liquid drawn from the seed of a particular species of orchid what we know as a vanilla bean. Real vanilla extract can be pricey; imitation vanilla extract, an artificial flavoring, makes an inexpensive substitute. They can be used interchangeably. vanilla pudding Makes 4 servings Prep 5 minutes Cook 36 minutes refrigerate 2 hours or overnight 1 whole vanilla bean, halved lengthwise 1⅔ cups milk 1/3 cup sugar 2 tablespoons cornstarch ⅛ teaspoon salt 1/3 cup heavy cream 2 teaspoons vanilla extract Scrape seeds from split bean. Add seeds, split bean and milk to a heavy-bottomed saucepan. Heat over medium heat for 5 minutes. Remove from heat, cover, and let sit for 10 minutes. Strain mixture into a small bowl, discarding bean. In same saucepan, mix together sugar, cornstarch and salt. Gradually stir in heavy cream until completely smooth. Whisk in milk mixture. Cook over medium heat, stirring constantly, until mixture begins to thicken, about 15 minutes. Reduce heat; bring to a gentle simmer, about 15 minutes. Cook 1 minute more. Remove pan from heat and stir in vanilla extract. Pour pudding into medium-size bowl or individual dishes, covering the surface directly with plastic wrap. Refrigerate 2 hours or overnight. maple rice pudding Makes 8 servings Prep 5 minutes Cook 43 minutes 4 cups milk 1 cup long-grain white rice 1 cup sugar ½ teaspoon salt 1 sweet apple (such as Gala), peeled, cored and diced ½ cup pecans, toasted and chopped 1/3 cup maple syrup 2 large eggs 3 tablespoons golden rum ¼ teaspoon ground allspice Pinch of ground nutmeg In heavy-bottomed saucepan, mix milk, rice, ⅔ cup sugar and salt. Bring to a simmer over medium-high heat. Reduce heat to low; cover; simmer, stirring occasionally, 20 minutes. Add apple; cook, covered, 20 minutes, until tender. Meanwhile, in small saucepan, heat remaining ⅓ cup sugar and 2 tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes. Line baking sheet with foil; grease foil. Spread pecans on foil. Pour sugar mixture over pecans. Let cool; break into small pieces. In bowl, whisk maple syrup and eggs. Stir rum, allspice and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture into rice mixture; cook over medium heat until thickened (160 ), about 3 minutes. Divide among 8 cups. Top with sugared pecans. See more recipes for old-school desserts at familycircle.com/retrosweets. photos: (left to right) marty baldwin, mark thomas. 4 FamilyCircle.com

6 vanilla cake doughnuts Makes 6 doughnuts Prep 10 minutes bake at 325 for 13 minutes 1¼ cups all-purpose flour ½ teaspoon baking soda ½ cup low-fat buttermilk 1/3 cup packed dark-brown sugar 1 egg 4 teaspoons unsalted butter, melted Heat oven to 325. Coat a 6-indentation doughnut pan (see Note) with nonstick cooking spray. In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about ⅔ full. Smooth tops. Bake at 325 for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool. chocolate cake doughnuts Makes 6 doughnuts Prep 10 minutes Bake at 325 for 13 minutes lemon poppy loaves Makes 2 large or 4 small loaves Prep 10 minutes Bake at 350 for 48 minutes 1 box (18.25 ounces) lemon-flavored cake mix 1 package (3.4 ounces) lemon-flavored pudding mix 1 cup sour cream ½ cup vegetable oil 3 eggs ¼ cup poppy seeds 1 tablespoon lemon zest 1 tablespoon confectioners sugar (optional) Heat oven to 350. Coat two 8 x 4 x 3-inch or four 53/4 x 3 x 21/8-inch loaf pans with nonstick cooking spray. Dust with flour; shake out excess. In a large bowl, using an electric mixer, blend cake mix, pudding mix, sour cream, oil and eggs on low speed until moistened. Scrape down side of bowl. Increase speed to medium and beat 2 minutes. Add poppy seeds and zest and beat until evenly distributed. Divide batter between loaf pans; smooth tops with a small spatula. Bake at 350 for 48 minutes or until toothpick inserted in center comes out clean. Let loaves cool in pans on wire racks 15 minutes. Turn loaves out onto racks; let cool completely. Sift confectioners sugar onto top, if desired. Find more irresistible dessert ideas at family circle.com/bakesale. 1 cup all-purpose flour ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ½ cup low-fat buttermilk ½ cup packed dark-brown sugar 1 egg 4 teaspoons unsalted butter, melted Heat oven to 325. Coat doughnut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about ⅔ full. Smooth tops. Bake at 325 for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool. note Visit fccatalog.com or call to buy a set of 2 doughnut pans, $26. photos: (this page) james baigrie, (opposite page) rita maas. 5 FamilyCircle.com

7 assorted doughnut toppings 2¼ cups confectioners sugar 3 tablespoons milk Sprinkles, toasted coconut, mini chips, cinnamon-sugar 1 tablespoon unsweetened cocoa powder Powdered-sugar doughnuts Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar. White-frosted doughnuts In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer extra frosting to a plastic bag. Chocolate-frosted doughnuts Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer extra frosting to a plastic bag. Drizzle Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts. Cinnamon-sugar doughnuts Toss still-warm vanilla doughnuts in cinnamon-sugar to coat. 6 FamilyCircle.com

8 banana cream pie Makes 8 servings Prep 10 minutes Bake at 350 for 15 minutes microwave 15 seconds refrigerate 3 hours Crust 20 coconut macaroon cookies (such as Manischewitz) ¼ cup macadamia nuts 2 tablespoons unsalted butter Filling and Topping 11/3 cups low-fat milk 1 box (3.4 ounces) instant vanilla pudding mix ½ teaspoon banana extract 2 ripe bananas, peeled and cut into ½-inch chunks ½ teaspoon unflavored gelatin 1 cup heavy cream 1 tablespoon sugar 2 tablespoons chopped macadamia nuts (optional) Heat oven to 350. Coat a 9-inch pie dish with nonstick cooking spray. Crust Combine macaroons and macadamia nuts in a food processor. Pulse until ground to crumbs. Add butter; pulse until blended. Press crumbs into bottom and up side of prepared pie dish. Bake at 350 for 15 minutes. Cool on wire rack. Filling and topping In large bowl, whisk milk, pudding mix and banana extract for 1 to 2 minutes, until mixture thickens. Fold in bananas. Pour into crust. Combine 3 tablespoons water and gelatin in a glass bowl. Let stand 5 minutes. Microwave for 15 seconds or until melted. Cool to room temperature. Beat heavy cream with mixer until it begins to thicken. Beat in gelatin mixture and then sugar. Beat to stiff peaks, then spread over top of filling. Refrigerate 3 hours, then top with chopped nuts, if desired. Get more pie recipes at familycircle.com/pies. photographs: 700 FamilyCircle.com family circle comfort foods

9 coconut cake Makes 12 servings Prep 30 minutes Bake at 350 for 25 minutes Cook 7 minutes 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 5 eggs 3 cups all-purpose flour, sifted 1 tablespoon baking powder 1¼ cups milk Frosting 2 egg whites 1½ cups sugar 1 tablespoon light corn syrup ⅛ teaspoon salt ½ teaspoon vanilla extract ½ teaspoon lemon extract 1½ cups shredded unsweetened coconut Heat oven to 350. Grease three 9-inch round cake pans. Dust pans with flour, tapping out the excess. Beat butter in a large bowl until creamy. Add sugar, beating well, until light and fluffy. Add eggs, one at a time, beating well after each. Blend flour and baking powder in a small bowl. Add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla. Divide batter equally among the prepared cake pans. Bake layers at 350 for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool cakes completely in the pans on wire racks. Frosting Combine egg whites, sugar, ½ cup water, corn syrup and salt in heavy-bottomed saucepan. Heat over very low heat, beating constantly with a mixer for 7 minutes, until soft peaks form. Remove saucepan from heat. Add vanilla and lemon extracts; beat 1 minute. Place one cake layer on a plate. Top with a little frosting; sprinkle with a little coconut. Stack with second layer; repeat. Top with last layer. Frost cake. Gently press remaining coconut into side and over top of cake. Find more cake recipes at familycircle.com/cakes. banana crunch loaf Makes 3 loaves, 6 slices per loaf Prep 10 minutes Bake at 350 for 33 minutes 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon ground cinnamon ½ teaspoon salt 2 eggs ¾ cup light-brown sugar ½ cup (1 stick) unsalted butter, melted 2 large ripe bananas, mashed (1 cup) ½ cup chopped walnuts ¾ cup low-fat granola (without raisins), lightly crushed Heat oven to 350. Coat three 53/4 x 3 x 21/8-inch loaf pans with nonstick cooking spray. In a large bowl, whisk together flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients; set aside. In a medium-size bowl, combine eggs, light-brown sugar and melted butter. Whisk until smooth. Add mashed bananas and vanilla. Pour banana mixture into well in dry ingredients; stir just until moist. Stir in walnuts. Divide batter evenly among the prepared pans. Sprinkle crushed granola over all pans, dividing evenly. Bake the loaves at 350 for 30 to 33 minutes or until set and golden around the edges. Let the loaves cool in the pan on a wire rack for 5 minutes. Transfer directly to rack; serve warm, if desired. Note This batter may also be prepared as 12 standard-size muffins. Reduce baking time to 25 minutes. photos: (this page, left to right) tina rupp, ann stratton; (opposite page) lisa hubbard. 8 FamilyCircle.com

10 mixed berry cobbler Makes 8 servings Prep 20 minutes Bake at 350 for 40 minutes Filling 3½ cups blackberries (2 packages, about 6 ounces each) 2 cups blueberries (2 packages, 4.4 ounces each) 1½ cups raspberries (6-ounce package) ½ cup sugar ½ cup coarsely chopped walnuts ¼ cup orange liqueur or orange juice 2 tablespoons quick-cook tapioca Topping 1 cup all-purpose flour ¼ cup plus 1 tablespoon sugar ¼ teaspoon baking soda 6 tablespoons milk ¼ cup sour cream 2 tablespoons unsalted butter, melted Whipped cream (optional) Find more fruit dessert recipes at familycircle.com/fruit desserts. Heat oven to 350. Coat a 6-cup oval baking dish with nonstick cooking spray. Filling In a large bowl, gently mix blackberries, blueberries, raspberries, sugar, walnuts, orange liqueur or juice and tapioca. Spoon into prepared dish. Topping In a large bowl, whisk flour, 1/4 cup of the sugar, the baking soda and salt. Mix together milk, sour cream and butter. Add to the flour mixture and stir until a batter forms. Dollop batter over the fruit. Sprinkle batter with remaining 1 tablespoon sugar. Bake at 350 for 35 to 40 minutes, until nicely browned. Serve warm or at room temperature with whipped cream, if desired. classic apple pie Makes 10 servings Prep 30 minutes Cook 10 minutes Bake at 400 for 20 minutes and at 350 for 25 minutes 1 package (15 ounces) refrigerated piecrusts ½ cup plus 1 teaspoon granulated sugar ½ cup packed light-brown sugar 3 tablespoons cornstarch ½ teaspoon ground cinnamon Pinch of ground cloves 2 pounds Granny Smith apples, peeled and cored 2 pounds Fuji apples, peeled and cored 2 tablespoons unsalted butter 2 tablespoons lemon juice 1 large egg, beaten with 1 tablespoon water Heat oven to 400. Unroll one piecrust onto a work surface. Roll out slightly to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling. In a bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside. Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes. Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second piecrust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively. Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 for 20 minutes, then reduce temperature to 350 and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving. photos: (left to right) rick lew, rita maas. 9 FamilyCircle.com