Saturday, June 23, 2018

CHOCOLATE STRAWBERRY SHORTCAKES

1 1/2 cups all-purpose flour
2/3 cup sugar
1 tbsp baking powder
3 tbsps unsweetened cocoa powder
1/4 tsp salt
3/4 cup light cream or half and half
1 pint strawberries, sliced
Whipped cream

Preheat oven to 425 degrees.

In a medium-large mixing bowl, combine the flour, sugar, baking powder, cocoa, and salt. Stir to blend. Gradually add the cream, mixing with a wooden or large plastic spoon until the mixture clings together. Lightly grease a baking sheet. Knead dough on a lightly floured surface for about 1 minute. Pat dough into a 3/4-inch thick rectangle. Cut pastry dough into 6 rounds using a biscuit cutter. Arrange rounds on the prepared baking sheet. Place in oven and bake at 425 degrees for about 15 minutes. Cool on a wire rack. Split the shortcakes in half horizontally. Top half of the rounds with the strawberries, then the whipped cream. Replace the top half and top with a dollop of whipped cream topped with one or two strawberry halves. Serve immediately after assembling.

Note: File Photo

CHAI BANANA SMOOTHIE

4 large bananas, peeled and sliced
1 cup 1% milk
1 regular-size chai tea bag
1/3 cup sugar
3/4 cup plain fat-free yogurt

Place bananas in freezer for about 30 minutes or until frozen.

Pour milk into a microwave-safe measuring cup; microwave on high for 1 minute or just until milk reaches a boil. Add the chai tea bag to the milk and allow to steep for 20 minutes, pressing bag gently with a spoon to release chai flavor. Remove and discard tea bag; chill chai flavored milk for 10 minutes.

Combine frozen bananas, sugar, yogurt, and chai milk in a blender. Process mixture until smooth, stopping to scrape down sides.

Yield: 4 servings

Note: File Photo

Friday, June 22, 2018

RASPBERRY WHITE CHOCOLATE CAKE

6 oz white baking chocolate
1 stick butter
1 pkg (18.5 oz) white cake mix
1 cup milk
3 eggs
1 tbsp Raspberry extract
2 to 3 drops red food coloring
1 cup fresh raspberries, optional

Microwave white chocolate and butter in a bowl, stirring every 15 seconds until blended. Cool slightly.

In a large mixing bowl, mix together the cake mix, milk, eggs, raspberry extract, and the butter mixture on low speed of electric mixer until moistened. Increase speed to medium and beat two minutes or until well blended. Pour batter evenly into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

FROSTING:
8-oz cream cheese
1/4 cup stick butter
6-oz white baking chocolate, melted
2 tsps raspberry extract
2 cups powdered sugar

Beat cream cheese and butter in a large mixing bowl on medium speed until well blended. Add while chocolate and raspberry extract; mix well. Gradually beat in powdered sugar until light and fluffy.

To assemble:
Take 3/4 cup of the frosting and add the red food coloring from the cake ingredients. Mix until the color is well blended. Take 1 cake layer and place in the center of the serving plate. Top the cake layer with the tinted frosting, spreading evenly. Place the other layer over top of the frosting. Frost top and sides of the cake with the remaining frosting. If desired, arrange fresh raspberries around the top edge of the cake and around the bottom. Or put a few berries on the top in the center.

16 servings
File Photo of this Recipe.

FRUITY APPLESAUCE LOAF CAKE

3 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 cups unsweetened applesauce
1 cup canola oil
4 eggs
1 cup raisins
1/2 cup chopped walnuts
1 cup chopped dates

Preheat oven to 350 degrees.

Combine the flours, baking soda, baking powder, cinnamon and salt in a medium bowl.

In a large mixing bowl, cream the sugar and eggs together. Add the applesauce and oil. Gradually beat in the flour mixture until well blended. Stir in the raisins, walnuts, and dates.

Divide batter evenly among two ungreased 9 x 6 x 4-inch loaf baking pans. Bake at 450 degrees for 45 minutes or until a wooden toothpick inserted near center comes out clean.

 This file photo is for reference only.

SWEET POTATO APPLE BAKE

How about a 'sweet' side dish?

3 cups sliced, peeled and cooked sweet potatoes
2 large tart apples, sliced and peeled
3/4 cup sugar
1 tbsp maple syrup
3/4 tsp nutmeg
3/4 tsp allspice
1/4 tsp salt
Dash of black pepper
3 tbsp butter

Preheat oven to 350 degrees. Spray a 1 1/2-qt casserole dish with non-stick cooking spray. Layer half the sweet potatoes and half the apples in dish. In a small mixing bowl, combine the sugar with the maple syrup until blended. Add the nutmeg, allspice, salt and pepper to sugar mixture. Sprinkle half the mixture over the apples. Dot with half the butter. Repeat the layers. Cover and bake 15 minutes. Remove cover and baste with juices. Bake, uncovered, 15 minutes more or until the apples are tender.

This is a file photo.



Thursday, June 21, 2018

EASY APPLE COBBLER

8 cups sliced and peeled apples, preferably Granny Smith
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 tbsp chilled butter, cut into pieces
1 sheet of refrigerated pie dough
1 tsp water
1 large egg white, lightly beaten
1 tbsp sugar

Preheat oven to 350 degrees.

Arrange apple slices in an 11x7-inch baking dish. Drizzle the cider over the apples. Lightly spoon flour into a dry measuring cup and level it off with a butter knife. Combine the flour, brown sugar, and cinnamon together in a small bowl. Cut the butter into the flour mixture until mixture resembles coarse meal. Sprinkle flour mixture over the apple mixture. Roll dough into a rectangle one inch larger on each side than the baking dish. Place the dough over the apple mixture and fold edges under and flute with your fingers. Cut two or three small slits in the pastry to allow steam to escape. Combine the water and egg whites, stirring together well. Brush the egg white mixture over the dough using a pastry brush. Sprinkle sugar over the top of the pastry. Bake at 350 degrees for about 40 minutes or until the crust is a golden brown.

Yield: 6 to 8 servings. 
 

MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tbsp granulated sugar

Preheat oven to 375 degrees.

Place nuts in a food processor and process until smooth, scraping down sides of bowl once during the process, to make macadamia butter. Combine the macadamia butter, 1/2
cup granulated sugar and the brown sugar in a large mixing bowl. Beat mixture at medium speed until blended. Add the vanilla and egg to the mixture and beat well. Combine the flour, baking soda, salt, and nutmeg, whisk to blend well. Add the flour mixture to the sugar mixture; beat at low speed just until combined. Stir in the cranberries. Chill dough for 10 minutes.

Divide the dough into 30 equal pieces and roll into balls. Place the 1 tablespoon of granulated sugar into a small bowl. Lightly press each ball into the sugar then place ball, sugar side up, on a parchment covered baking sheet. Gently press the top of each ball with a fork. Dip the fork in water and gently press each top again to form a criss-cross pattern (like peanut butter cookies). Bake at 375 degrees for 9 minutes or until golden brown. Remove cookies from the cookie sheets and cool on wire racks.


Note: File Photo

Tuesday, June 19, 2018

LEMONY DROP SUGAR COOKIES

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar + additional sugar for topping
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 400 degrees.

In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a wire whisk, whisk eggs until blended. Add sugar, oil, vanilla, and lemon zest; mix well. Stir the dry ingredients into the egg mixture until well blended. Chill, covered, for at least 30 minutes. Drop cookie dough by rounded teaspoonfuls about two inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press tops of cookies lightly with the glass, misting with water and dipping into sugar for each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to wire racks to finish cooling. Store in an airtight container.

This is a file photo.
These cookies freeze well.

Sunday, June 17, 2018

DONNA'S ITALIAN CREAM CAKE

This recipe is from an old fire department cookbook.

5 eggs
2 cups sugar
1 stick butter
1/2 cup shortening
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 can of coconut
1 cup chopped pecans

Preheat oven to 350 degrees.

Cream the sugar, shortening, butter and vanilla together. Separate eggs and set whites aside. Add egg yolks and mix in with the creamed mixture. In a small bowl, mix the flour, baking soda and salt together. Add to the creamed mixture alternately with the buttermilk. Add the coconut and nuts. Beat the egg whites and fold into the batter. Pour into 3 8-inch cake pans that have been well greased and floured. Bake at 350 degrees for 25 minutes.

 This is a file photo. This recipe did not have the frosting recipe with it.

Saturday, June 16, 2018

BLUEBERRY FRUIT SPREAD

1 tsp unflavored gelatin
1/4 cup water
2 cups fresh blueberries
1/2 cup water
2 tbsp granulated sugar
1 tsp lemon juice

Combine the gelatin with the 1/4 cup water; stir well and set aside.

Combine the blueberries, 1/2 cup water, sugar and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.

Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.

Yield: 2 half pints

Note: File photo - not actual recipe