Saturday, April 25, 2015

PRIZE WINNING CHOCOLATY NANAIMO BARS

This recipe won "Cookie of the Fair" at the 2006 Iowa State Fair.

1/2 cup butter
1/4 cup sugar
1/4 cup baking cocoa
1 egg, lightly beaten
1 1/2 cups graham cracker crumbs
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

Filling:
1/2 cup butter, softened
2 tbsp Bird's custard powder* or instant vanilla pudding mix
2 cups confectioners' sugar
3 tbsp half-and-half cream

Topping
1 oz white baking chocolate, melted
1 cup semisweet chocolate chips
1 tbsp shortening

Line bottom of a 9-inch square baking pan with parchment paper.

In a small heavy saucepan, cook and stir the butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat.

In a small bowl, whisk a small amount of the hot mixture into the egg; return all to the pan, whisking constantly. Cook 2 to 3 minutes or until the mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160 degrees, stirring constantly. Remove from the heat.

Stir the cracker crumbs, coconut and pecans into the hot mixture. Press into the prepared pan and refrigerate 30 minutes or until cold.

To make filling:
In a large bowl, beat the butter and custard powder until blended. Beat in the confectioners' sugar and cream until smooth. Spread over the crust. Cover and refrigerate for 1 hour or until the filling is firm.

To make topping:
Fill a small resealable bag with the melted white chocolate; set aside, keeping warm.

In a microwave, melt the chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over the filling.

Cut a small hole in one corner of the bag with the white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing 1/4 to 1/2-inch apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the lines, cutting through the piped lines to create a feather design.

Refrigerate 10 minutes or until the topping is just set (do not allow the chocolate to harden completely). Cut into bars.

Store in an airtight container in the refrigerator.

*Bird's custard powder is available in some Cost Plus World Market stores or at www.worldmarket.com and at amazon.com




Friday, April 24, 2015

COCONUT-LEMON MELT-AWAY COOKIES

I got this recipe from my sister-in-law. The source shows as addictedtoveggies.com I do not follow the gluten-free craze so I am not sure but think this would probably qualify.

Step 1.
Dry Ingredients
1 & 1/2 cups Almond Flour (you can make this, or buy it – however most store bought Almond flour is not raw)
1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
1/3 c Coconut Flour
2 big pinches of Salt
Mix all of your dry ingredients together – set aside and move onto the next step.
Step 2.
Wet Ingredients
In a small mixing bowl combine the following:
6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey
4 Tbsp Lemon Juice
2 tsp Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix together all of the above ingredients…
Step 3.
The Thickener
1/4 cup AND 1 Tbsp melted Coconut Oil
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.
The final step is up to you.
You can either –
Option 1. (This is the best way to have these cookies in my opinion)
Warm them in either your Dehydrator or Oven (set at it’s lowest heat, leaving the door cracked open).
Warm your Cookies for 1 hour, maybe a bit longer
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside
Place your cookies in the fridge after they’ve cooled down, letting them chill and set before you eat them.

Option 2. Place your Cookies to set/chill in the fridge for about an hour.
If you opt not to heat/dry your cookies the texture will be soft and moist.

LOW-FAT ORANGE DREAM CHEESECAKE

Note: This is a Philadelpia Cream Cheese recipe therefore it calls for Kraft Products. Feel free to substitute other brands.

1
 graham cracker, crushed
2/3
cup  boiling water
1
pkg.  (.3 oz.) JELL-O Orange Flavor Sugar Free Gelatin
1
cup  BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1
tub  (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2
cups  thawed COOL WHIP FREE Whipped Topping

SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top.
REFRIGERATE 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.
Garnish with fresh mint sprigs and thin orange slices just before serving, if desired.

Thursday, April 23, 2015

FROZEN GREEK YOGURT

3 cups reduced-fat plain Greek yogurt
3/4 cup sugar
1 1/2 tsp clear vanilla extract
1 tbsp cold water
1 tbsp lemon juice
1 tsp unflavored gelatin

Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place the yogurt into the strainer or colander; cover yogurt with the sides of the cheesecloth. Refrigerate 2 to 4 hours.

Remove yogurt from the cheesecloth to a bowl; discard the strained liquid. Add the vanilla and sugar to the yogurt, stirring until the sugar is dissolved.

In a small microwave-safe bowl, combine the water and lemon juice; sprinkle with the gelatin and let stand 1 minute. Microwave on high 30 seconds.  Stir mixture and let stand 1 minute or until the gelatin is completely dissolved.

Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding gelatin mixture during the last 10 minutes of the processing.

Transfer frozen yogurt to a freezer container and freeze 2 to 4 hours or until firm enough to scoop.

Yield: 2 1/2 cups/5 servings
Per serving: 225 calories, 3 g (2 g sat) fat, 8 mg cholesterol, 57 mg sodium, 36 g carbs, trace fiber, 14 g protein

Source: TOH Test Kitchen


CITRUS BERRY SHORTCAKE

1 1/3 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
1/4 cup butter, melted
1 egg
1 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla extract
1 cup sliced fresh strawberries

Preheat oven to 350 degrees.
Line the bottom of a greased 9-inch round baking pan with parchment paper; grease paper; set aside.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, whisk buttermilk, butter, egg, orange juice, orange peel and vanilla extract; stir into the flour mixture just until moistened. Fold in the strawberries. Transfer to the prepared baking pan.

Bake at 350 degrees for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Remove the paper from the cake before it cools.

Topping:
1 1/2 cups sliced fresh strawberries
1 tbsp lemon juice
1 tsp sugar
2 cups frozen whipped topping, thawed
2 tsp orange liqueur or orange juice

In a small bowl, toss strawberries with the lemon juice and sugar. Refrigerate until ready to serve.

In a separate bowl, mix the whipped topping and liqueur or juice; spread over the cake. Drain the berries and arrange over the top.


Source: TOH Cooking School

GEORGIA PECAN PIE

Cream Cheese Crust:
1 1/2 cups all-purpose flour + extra for dusting
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
2 tbsp sugar

Sift flour into a large bowl. Add cream cheese, butter, and sugar; rub with your fingertips until the mixture resembles fine bread crumbs. Form the dough into a ball then flatten and wrap in plastic wrap; refrigerate 1 hour.

Roll pastry out on a lightly floured surface and carefully line the bottom and sides of a 9-inch deep-dish pie plate or a 9-inch tart pan. Crimp edge and refrigerate.

Filling:
3 1/2 cups pecan halves
3 eggs, lightly beaten
1 cup packed dark brown sugar
1/2 cup corn syrup
grated peel and juice of 1/2 lemon
4 tbsp butter, melted and cooled
2 tsp vanilla extract

Set 1 cup of the pecan halves aside. Coarsely chopped the remaining pecans.

Whisk together the eggs, and brown sugar until light and foamy. Beat in the corn syrup, lemon peel and juice, butter and vanilla. Stir in the chopped pecans and pour mixture into the pastry crust.

Preheat oven to 350 degrees.

Set the pie on a baking sheet and carefully arrange the reserved whole pecan halves in a decorative pattern on top of the pie filling.

Bake at 350 degrees until the filling has risen and set and the pecans have colored, approximately 45 minutes.

Cool to room temperature on a wire rack.

Serve with whipped cream or ice cream, if desired.


HOMEMADE CHOCOLATE PIE FILLING

1/2 cup cocoa powder
1 1/8 cup granulated sugar
1/3 cup cornstarch
1 tsp salt
3 cups milk
3 tbsp butter
1 1/2 tsp vanilla extract
9-inch baked pie shell

Mix the cocoa, sugar, cornstarch and salt in a medium saucepan. Slowly pour the milk into the cocoa mixture whisking until smooth. Bring to a boil over medium-high heat, whisking constantly. Boil 1 minute then remove from heat. Whisk in the vanilla and butter. Pour into the prepared pie shell.

Cover pie with plastic wrap and chill at least 4 hours.

Before serving, top with sweetened whipped cream or frozen whipped topping that has been thawed.

Sprinkle with chocolate shavings for garnish, if desired.


Wednesday, April 22, 2015

BERRY APPLE CRUMBLE

8 to 10 tart apples, peeled and sliced
2 tbsp cornstarch
1 can (12-oz) frozen apple juice concentrate, thawed
2 tbsp butter
1 tsp ground cinnamon
1 tsp lemon juice
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries

TOPPING:
2 cups quick oats
1/2 cup white whole-wheat flour
1/2 cup chopped walnuts
1/3 cup canola or coconut oil
1/3 cup maple syrup

Preheat oven to 350 degrees.

Place apples in a greased 13 X 9 X 2-inch baking pan or dish; set aside.

Combine the cornstarch and apple juice in a saucepan; bring to a boil and cook, stirring, approximately 2 minutes until thickened. Add the butter, cinnamon and lemon juice to the mixture; pour over the apples.

Sprinkle the berries over all. (Save 4 or 5 berries for garnish, if desired.)

To make the topping, combine the oats, flour, and walnuts in a bowl. When well combined, stir in the oil and syrup. Sprinkle the mixture over the berries.

Bake at 350 degrees for 40 to 45 minutes until bubbly and topping is golden brown.

Yield: 10-12 servings.


Source: 1999 Country Woman Magazine

Tuesday, April 21, 2015

PEANUT BUTTER BROWNIES

1
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/3
cup packed brown sugar
1/3
cup crunchy peanut butter
1
egg

Peanut Butter Frosting

2/3
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/4
cup peanut butter
1
to 2 teaspoons milk

Preheat oven to 325 degrees.
Grease bottom only of a 9-inch square pan; set aside.

Make brownie batter as directed on the box; spread 3/4 of batter in the prepared pan. Set remaining batter aside.

In a small mixing bowl, mix the brown sugar, peanut butter and egg. Spoon mixture by tablespoonfuls evenly over the brownie batter. Top with random tablespoonfuls of the remaining brownie batter. Cut through batter several times with a knife for a marbled effect.

Bake at 325 degrees 40 to 45 minutes or until a wooden toothpick inserted toward the center comes out clean or almost clean. Do not overbake. Allow to cool completely.

In a medium bowl, mix the frosting ingredients together using a large spoon or silicone spatula until smooth and spreadable. Spread frosting over the cooled brownies.

To serve, cut into 5 rows by 4 rows. Store leftovers in a tightly covered container.
Source: Betty Crocker


FRESH APPLE POUND CAKE

1 cup shortening
2 cups sugar
4 large or 5 medium-size eggs
2 tsp vanilla
1 tsp butter flavoring
3 cups all-purpose flour
1 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 tsp baking soda
3/4 cup buttermilk
1 cup apples, peeled and finely chopped or grated
1/2 cup chopped pecans

Preheat oven to 325 degrees.
Grease well and flour a 10-inch bundt pan; set aside.

Cream the shortening and sugar; add eggs one at a time. Add the flavorings and mix well.

Sift flour, spices, salt and baking soda together; add to the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Fold the apples and pecans into the batter and blend well.

Pour batter into a 10-inch well-greased and floured bundt pan. Bake at 325 degrees for about 1 hour and 20 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake! Remove cake from pan while still hot and brush on icing with a pastry brush, covering top and sides.

ICING:
1 cup granulated sugar
1/2 cup water
1 tbsp butter
1/4 cup apples, peeled, crushed or grated
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 tsp cinnamon

Combine all ingredients in a saucepan; bring to a boil slowly, stirring constantly. Boil 1 1/2 minutes then allow to set for 2 minutes. Brush over top and sides of cake.

Note: File Photo