Saturday, July 4, 2015

HOMEMADE RHUBARB ICE CREAM

3 cups sliced fresh rhubarb
2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream

Preheat oven to 375 degrees.

In an ungreased 13" x 9" baking dish combine the rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.

Place the rhubarb/sugar in a blender; cover and process until pureed. Transfer to a bowl and refrigerate until cold.

Stir the lemon juice into thre rhubarb.

In a small bowl, beat the cream until stiff peaks form then fold into the rhubarb mixture. Transfer to a shallow 1-quart freezer container and freeze for 1 hour, stirring every 15 minutes.

Freeze, covered, overnight or until firm.


Source: This recipe is from a military wife at Ft. Knox, Kentucky where my son was stationed twice. The picture is a file photo.

HAVE A SAFE AND HAPPY 4TH OF JULY!


Friday, July 3, 2015

ORANGE-BUTTERSCOTCH CHEESECAKE

Crust
1 1/4 cups old fashion or quick cook oats, raw
1/4 cup packed brown sugar
2 tbsp white whole-wheat flour
1/4 cup butter, melted

Preheat oven to 350 degrees.

Combine all ingredients and press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 15 minutes. Remove from oven and set aside.

Lower oven temperature to 325 degrees.

Filling
2 pkgs (8-oz each) cream cheese, softened
1 pkg (8-oz)  low-fat cream cheese, softened
3/4 cup granulated sugar
2 tsp orange zest
1 tsp vanilla extract
4 large eggs

Combine the cream cheese, low-fat cream cheese, sugar, zest and extract in a mixer bowl. Mix on medium speed until well blended. Add the eggs, one at a time, beating after each egg; pour mixture over the crust.

Bake cake at 325 degrees for 1 hour and 5 minutes.

Remove cake from oven to a wire rack. Run a thin knife around the edge to loosen from pan. Allow cake to cool completely before removing from pan.

Glaze
1/2 cup packed brown sugar
1/3 cup clear corn syrup
1/4 cup butter, melted
1 tsp vanilla extract

Combine the sugar, syrup and butter in a saucepan; bring mixture to a boil, stirring constantly. Remove from the heat and stir in the vanilla extract.

Spoon glaze over the top of the cake.

Garnish with a thin orange slice and a mint leaf, if desired.

Yield: 10 to 12 servings


Note: This is my version of a recipe I got from Kraft Foods several years ago.


Monday, June 29, 2015

SUMMER BERRY CHEESE PIE

I have had this recipe for years, got it from an old Country cookbook. The picture is a file photo.

1 pint fresh strawberries, sliced and divided
1 tbsp lemon juice
2/3 cup sugar, divided
1 pkg (8-oz) cream cheese, softened
1 tsp grated lemon rind
1 prepared graham cracker crust
2 tbsp cornstarch
3 drops red food coloring, optional
1 pint fresh blueberries

Combine half the strawberries and the lemon juce in a bowl; smash the berries. Add 1/3 cup + 2 tablespoons of the sugar to the berries and set aside.

In a mixing bowl, combine the cream cheese, rind, and remaining sugar; spread over the bottom of the crust.

In a saucepan, combine the cornstarch and the reserved berry mixture until blended. Bring to a boil and boil while stirring for 2 minutes. Stir in the food coloring, if using. All to cool slightly.

Fold the blueberries and remaining strawberries into the berry mixture. Spread over the cream cheese mixture in the crust.

Cover pie and refrigerate at least 3 hours before cutting to serve.


Saturday, June 20, 2015

APPLE-BLACKBERRY UPSIDE-DOWN CAKE

I saw a recipe several years ago in a Southern Living magazine, if I remember correctly. I made some adjustments to my way of cooking that follow. If you want to make this for the holidays (Thanksgiving and/or Christmas) you can replace the blackberries with cranberries for an apple-cranberry version.

Nonstick cooking spray
3/4 cup butter, softened and divided - no margarine
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large apples (Gala is best), peeled and cut into 1/4'' slices
1 cup fresh or unsweetened frozen blackberries
1 cup granulated sugar
2 large eggs
1 cup white whole-wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup low-fat evaporated milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Lightly spray a 9-inch round X 2-inch high cake pan with nonstick cooking spray.

Over very low heat, melt 1/4 cup of the butter in the prepared baking pan; remove from heat. Sprinkle the brown sugar over the butter in the bottom of the pan. Drizzle brown sugar with the honey. Arrange the apple slices in a concentric circle pattern over the brown sugar/honey; overlap if needed. Sprinkle the blackberries over the apples.

In mixer bowl, beat the granulated sugar and the remaining half-cup of butter at medium speed until blended. Add the eggs, separately, beating after each until blended.

In a small bowl, stir the baking powder into the flours to combine.

Alternating the flour mixture with the milk, beginning and ending with flour, add to the sugar/butter mixture. After each addition, beat at low speed just until blended. Stir in the vanilla extract.

Spoon the cake batter over the apples/berries in the cake pan.

Bake cake at 350 degrees for approximately 45 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan for 10 minutes.

Carefully run a thin knife around the edge of the cake to loosen from pan. Invert cake onto a serving plate, spooning any topping left in the pan over the cake.

Yield: 8 servings.

Note: Bing File Photo



Tuesday, June 16, 2015

COCONUT LEMON CRESCENT BARS

Crust:
1 can (8-oz) refrigerated crescent dinner rolls

Filling:
1 cup sugar
1 cup flaked coconut
2 tbsp flour
1/2 tsp baking powder
1/2 tsp lemon zest
1/4 tsp salt
2 tbsp lemon juice
2 tbsp butter, melted
2 eggs, beaten slightly

Preheat oven to 375 degrees.

Unroll crescent dough into 2 long rectangles and press over the bottom and 1/2-inch up the sides of an ungreased 13 X 9-inch baking pan to form crust. Firmly press the preforations together to seal.

Bake crust at 375 degrees for 5 minutes.

To make filling:
In a medium bowl, combine the filling ingredients and mix together well. Pour over the partially baked crust and return to the oven for approximately another 15 minutes until golden brown.

Cool completely before cutting into 36 bars.

Note: File Photo



Monday, June 15, 2015

COCONUT DREAM CAKE

1 (18.25-ounce) package white cake mix, batter prepared according to package directions
1 (12-to 14-ounce) package flaked or grated coconut, divided, toasted if desired
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
1 (6-ounce) package white baking bars, melted

Prepare cake according to package directions and stir in 2 cups of the coconut. Bake according to package directions for 2 9-inch layers.


Remove cakes from oven and let cool in pans about 5 minutes. Remove to wire rack to cool completely.

While cakes cool, in a large bowl, with an electric beater on medium speed, beat butter, confectioners' sugar, and melted white baking bars until fluffy and doubled in size. 

Add remaining coconut to the butter mixture and mix until thoroughly combined.

Place one cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. 

Cover cake loosely and chill at least 2 hours before serving.



Note: File Photo
Note: You can use 3 8-inch round pans if you want a three layer cake as pictured above.

Sunday, June 14, 2015

CHOCOLATE CUPCAKES WITH CHEESECAKE FILLING

1 (2-layer size) chocolate cake mix
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 large egg
6-oz chocolate chips

Preheat oven to 350 degrees.
Line 30 muffin cups with paper liners; set aside.

Make the cake mix according to the package directions. Spoon batter into the prepared muffin cups filling each approximately 2/3 full.

In a mixer bowl, beat the cream cheese and sugar together until light and fluffy. Stir in the chocolate chips and the egg.

Drop 1 teaspoonful of the cream cheese mixture onto each of the cupcake filled cups.

Bake at 350 degrees according to the package directions for cupcakes.

Yield: 30 cupcakes


HAPPY FLAG DAY


Friday, June 12, 2015

EASY FRUIT DESSERT

6 individual dessert dishes
1 can (15-oz) fruit cocktail
1 can (8-oz) pineapple tidbits, drained, juice reserved
1 large or 2 small ripe but firm bananas, sliced
1 can (21-oz) cherry pie filling
Whipped cream for garnish
Toasted coconut for garnish, optional
Slivered almonds for garnish, optional

Divide the fruit cocktail into the dessert dishes.

Put banana slices into the drained pinepple juice (to keep fresh looking). Drain and place over the fruit cocktail.

Place the pineapple tidbits over the banana slices and top with the pie filling.

Before serving garnish with whipped cream and sprinkle with the coconut and almonds, if using.