Tuesday, May 22, 2018

LEMON BLUEBERRY ANGEL FOOD CAKE IN A JAR

1 Angel Food Cake mix plus water according to directions on the box
1 can Comstock Lemon Creme Pie Filling
1 small box instant Jell-O vanilla pudding
2 cups milk
1 can Reddi-Wip
Fresh Blueberries

Bake and cool Angel Food Cake following the directions on the box.

While the cake is baking, mix the pudding and milk and place in fridge to set.

After the cake is cooled, cut approximately half the cake into bite size pieces; place about 6-8 pieces to each jar.
Add pudding to a decorator bag.

Add pie filling to another bag.

Pipe pudding on top of cake, add blueberries and then pie filling.

Top with Reddi-Wip and fresh blueberries.

Note: Approximately half the cake will be leftover for another use.

This recipe will fill 6 to 8 jars depending on size.

Perfect for individual fun desserts.

Note: My adaption of a Hoosier Homemade recipe. The photo is also from Hoosier Homemade.

SESAME LEMON CRISPS

1/2 cup butter
1 cup packed brown sugar
1 1/2 teaspoons lemon zest
1 egg, beaten1/2 cup sesame seeds, toasted 
1 cup all-purpose flour
1/4 teaspoon baking powder

Preheat oven to 350 degrees F
Grease cookie sheets. Set aside. 
 
Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. 

Increase oven temperature to 375 degrees F.
 
Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder. 
 
Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. 

Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

 
 
 

EASY MINT CHOCOLATE CHIP ICE CREAM

2 cups 2% milk
2 cups heavy cream
1 cups sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp peppermint extract
3 drops green food coloring, optional
1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring, if desired. 
 
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. 

 Shown with barely a drop of food coloring.



 


 

 

STRAWBERRY DREAM LAYER CAKE

This recipe is an old one from Sweet Pea's Kitchen.

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.

Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
 
Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level 


DECADENT LAYERED MUD PIE

3 squares semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 chocolate crumb pie crust
1/2 cup chopped pecans
2 cups cold milk
2 pkgs (4-serving size each)Chocolate Instant Pudding and Pie Filling Mix
1 tub (8 oz) frozen whipped topping, thawed

Mix melted chocolate and sweetened condensed milk until well blended. Pour into crust and sprinkle the chopped pecans over the top. Pour milk into a large mixing bowl and add the pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Spoon 1 1/2 cups of the pudding over the pecans in the crust. Add 1/2 of the whipped topping to the remaining pudding and stir with the wire whisk until well blended. Spread over the pudding mix in the crust. Spread the remaining whipped topping over the top of the pie. Chill 3 to 4 hours before serving.
Note: File Photo

Monday, May 21, 2018

DOUBLE CHOCOLATE-PECAN COOKIES

4 oz unsweetened chocolate
12 oz semisweet chocolate
1/4 cup butter
1 1/2 cups sugar
4 eggs
2 tsps vanilla
1 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the unsweetened chocolate, semisweet chocolate and butter in a double boiler over hot water. Heat, stirring often, until melted and well blended. Carefully pour into a bowl. Add the sugar and mix well. Add the eggs to the chocolate mixture, 1 at a time, mixing in well after each one. Beat in vanilla. Add the flour, baking powder, and salt; mix well. Stir in pecans.

Line cookie sheets with foil and spray with nonstick cooking spray. Drop dough by 1/4 cupfuls onto the cookie sheets about 2-inches apart. Bake for about 12 minutes or until firm. Cool about one minute before removing to wire racks to cool completely.



Sunday, May 20, 2018

ORANGE COOKIES

1 1/2 cups all-purpose flour

1 tsp baking powder
3/4 cup sugar
2 tsp grated orange rind
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup butter
1/3 cup chopped pecans
1 egg
3 tbsp orange juice

Preheat oven to 375 degrees.

In a medium mixing bowl, combine the flour, baking powder, sugar, orange rind, salt, and cinnamon; mix together well. Cut in the butter until mixture resembles coarse crumbs. Stir in the nuts. Add the egg and orange juice; mix well.

Drop by teaspoonfuls onto baking sheets that have been sprayed with nonstick cooking spray or lined with parchment paper. Use a fork that has been dipped in flour and flatten cookies by making crisscross designs and sprinkle with sanding sugar. Or bake without crisscross design and frost with some vanilla or orange powdered sugar frosting and sprinkle with orange sprinkles after the cookies are baked and cooled. .Bake cookies at 375 degrees for 12 to 15 minutes or until lightly browned.

 Note: This is a file photo.

Saturday, May 19, 2018

FUDGY CHOCOLATE WALNUT BROWNIES

1 cup + 2 tbsp butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup  powdered sugar
2 tbsp low-fat milk

Preheat oven to 350 degrees.
Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.

Cream 1 cup of the butter and the granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.

In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.

Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not over bake. Remove the pan to a wire rack to cool slightly.

To make the frosting, beat the powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.

Yield: 32 brownies
 Betty Crocker photo.

Friday, May 18, 2018

ORANGE-STRAWBERRY SUNRISE SMOOTHIE

Orange Strawberry Sunrise Smoothie is a great way to start your day.

1 tub Crystal Light Sunrise Classic Orange Flavor sugar-free drink mix
1 cup cold water
1 cup chopped no-sugar-added frozen strawberries
1/4 cup milk
2 tbsp fat-free sour cream

Add the drink mix to the water; stir until the mix is dissolved. Remove 2 tablespoons of the prepared mix and put in a blender container. Reserve the remaining drink mix.

Add the strawberries, milk, and sour cream to the blender container. Cover blender and blend on high speed for 30 seconds or until the drink is thickened and well blended. Serve immediately.

Yield: 1 serving

NOTE: Use the remaining drink mix to make more smoothies. Or pour the mixture into a pitcher and add 6 cups cold water; stir to blend well. Serve or keep in the refrigerator.

This is a perfect drink to enjoy after a workout.

 Note: File Photo

Thursday, May 17, 2018

7-UP CAKE


1 box white or yellow cake mix
1 box (4-serving size) instant lemon pudding mix
10 ounces 7 Up soda
3/4 cup canola oil
4 eggs, separated

Preheat oven to 350 degrees. Lightly grease and flour three 8-inch round cake pans; set aside.

In a medium mixing bowl combine the cake mix, pudding mix, 7 Up, canola oil, and the four egg yolks. Blend mixture on low speed of electric mixer until combined. Beat on medium speed for two minutes.

In a second bowl, beat the egg whites until they are stiff. Gently fold into the cake mix mixture. Pour batter into the prepared pans. Place pans in oven and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 3 to 5 minutes. Remove from pans and cool completely on wire racks.

FILLING:
1 cup fat-free evaporated milk
1 cup sugar
3 egg yolks
1 stick salt-free butter
1 tsp vanilla
1 small can crushed pineapple in its own juice, drained
1 can coconut

Combine the evaporated milk, sugar, egg yolks, and butter in a 2-quart saucepan. Stir together over low heat until blended. Cook over medium heat, stirring frequently, until the mixture thickens; 10 to 12 minutes. Remove from heat and add vanilla, pineapple, and coconut. Stir to blend well. Place one cooled cake layer on serving platter. Top with one-third of the filling and spread over the top of the layer. Repeat the process with the two remaining layers and remaining filling ending with the filling.