Wednesday, June 28, 2017

COCONUT CHIFFON PIE

1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell

In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.

If desired, garnish pie with whipped cream sprinkled with toasted coconut or garnish as desired.

 Note: TOH Photo

Tuesday, June 27, 2017

ANGELS CANDY

1 cup light corn syrup
1 cup sugar
1 tbsp white vinegar
1 tbsp baking soda
1 lb chocolate almond bark

In a heavy saucepan over medium heat, combine and cook the sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until the temperature reaches 300 degrees or the hard crack stage. Do not overcook (use a candy thermometer if at all possible). Remove from the heat and quickly stir in the baking soda. Pour mixture into a buttered 9 x 13-inch pan. Do not spread; mixture will not fill the entire pan. When candy has cooled, break into bite size pieces. Melt the chocolate bark in the microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces into the melted chocolate bark and place on waxed paper. Let sit until the chocolate is firm. Store in a cool place in a tightly sealed container.

Yield: approximately 1 1/2 lbs.

Note: File Photo


Monday, June 26, 2017

PEANUT BUTTER BUDDIES

1 cup creamy peanut butter
1 cup butter, softened
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2 eggs
4 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt

In a large mixing bowl, with mixer at high speed, beat peanut butter, butter, brown sugar, corn syrup, and eggs until smooth. Reduce speed and beat in 2 cups flour, baking powder, cinnamon, and salt. With a wooden spoon, stir in the remaining flour. Wrap the dough and chill for 2 hours. On a floured surface, roll out half the dough to 1/8-inch thickness. Cut with floured cookie cutters, shapes of your choice. Bake on ungreased cookie sheets at 325 degrees for 10 minutes or until cookies are lightly browned. Cool on wire racks. Decorate if desired.


Saturday, June 24, 2017

CHOCOLATE SPICE CAKE

1 3/4 cups unsifted all-purpose flour
1 3/4 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt. Stir in the applesauce, milk, butter, and vanilla extract; combine thoroughly. Add raisins and the nuts, if desired.

Pour batter into greased and floured 9-cup Bundt pan OR a 9 x 13-inch baking pan. Bake at 350 degrees for 55 to 60 minutes if using a Bundt pan. If using an oblong pan bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes; remove from Bundt pan and cool on a wire rack. Leave oblong cake in pan.

Glaze Bundt cake with Vanilla Glaze or frost oblong cake as desired.

 Note: File Photo

Friday, June 23, 2017

CRISPY MARSHMALLOW BROWNIES

1 cup butter, softened
2 cups granulated sugar
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.

In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.

In a small saucepan, over low heat, melt peanut butter and chocolate chips together, stirring constantly. Remove saucepan from the heat, stir in the rice crispies. Spread chocolate mixture over the marshmallow cream. Chill before cutting to serve. Keep stored in the refrigerator.

Yield: 36 brownies
Note: File Photo

Thursday, June 22, 2017

CRYSTALIZED ALMONDS

2 cups whole unsalted almonds
1/4 cup honey
2 tbsp butter
1 cup sugar in the raw

Spread the almonds in a shallow pan. Place the almonds in a cold oven. Turn oven temperature to 350 degrees and roast the almonds around 15 to 20 minutes, stirring occasionally, until well roasted.

Line a baking sheet with parchment paper and set aside.

Over medium heat in a medium saucepan, heat the honey and butter to boiling. Reduce the heat to medium-low and simmer for two minutes, stirring occasionally. Add the almonds, simmer, stirring constantly, for another two minutes. Turn off heat and with a slotted spoon, move the almonds to the prepared baking sheet. Spread evenly in a single layer and allow to cool slightly. Place the sugar in a medium plastic food storage bag. Place almonds in the sugar and shake to coat.

Note: File Photo

Wednesday, June 21, 2017

LEMON-PINEAPPLE PARTY PUNCH

2 pkg (4-serving size) lemon gelatin
2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

Note: File Photo

Tuesday, June 20, 2017

HOT COCOA FOR A CROWD

1 1/2 cups sugar
1 1/4 cups Cocoa powder
1/2 tsp salt
3/4 cup hot water
1 gallon milk
1 tbsp vanilla extract

In a 6-quart saucepan combine sugar, cocoa, and salt; stir until mixed together well. Gradually add the hot water to the cocoa mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for two minutes. Add the milk and heat to serving temperature, stirring frequently. DO NOT BOIL after adding milk. Remove from heat and stir in the vanilla. Pour into mugs and add marshmallows, if desired. Add cinnamon sticks to use as stirrers if you like. Or for the Christmas season, use candy canes as stirrers.

 Note: File Photo

Monday, June 19, 2017

CHOPPED APPLE PECAN PIE

1 unbaked pie shell
2 cups chopped apples
1 tsp cinnamon
1 tbsp cornstarch
3 drops almond flavoring
1 cup sugar (Splenda Granular for diabetics)
pinch of salt
1/2 cup pecan pieces
butter
Caramel ice cream topping, optional

In a medium bowl, combine the sugar (or Splenda), apples, and salt; set aside for about 1 hour allowing the mixture to form a thick juice. Stir 3 to 4 times during this hour.

Into the apple mixture, mix in cinnamon, cornstarch, and almond flavoring. Stir to mix well then pour the mixture into the unbaked pie shell. Cut thin pats of butter and scatter over the top of the mixture. Top the butter with the pecan pieces. Bake at 450 degrees for about 15 minutes, reduce the temperature to 300 degrees and bake for another 45 minutes.

Remove from oven and drizzle with the caramel topping, if desired.

 Note: File Photo

Sunday, June 18, 2017

DATE NUT PUDDING

Preheat oven to 350 degrees.

1 cup chopped dates
1 cup boiling water
1 tsp baking soda

Put the dates in a small heat-proof bowl. Sprinkle with the baking soda and pour the boiling water over all. Set aside to cool.

1 cup sugar
1 egg
3 tbsp butter
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped nuts of your choice

In a medium mixing bowl cream together the sugar, butter, and egg. Add the baking powder, salt, vanilla, flour and eggs; mix well. Add this mixture to the date mixture and stir together until well blended.

In a 9 x 12 or 13-inch baking pan combine the following:
2 cups dark brown sugar
2 cups boiling water
1 tbsp butter

Pour the date mixture over the brown sugar mixture in the pan. Bake at 350 degrees for one hour. Serve warm with vanilla ice cream or whipped cream.

 Note: This is a file photo