Wednesday, March 22, 2017



1 1/2 cups chocolate wafer crumbs
6 tbsp melted butter
1/4 cup sugar
1 1/2 tsp instant espresso powder

Position oven rack in the lower third of the oven. Preheat oven to 350 degrees.
Grease an 8-inch round springform pan; set aside.

In a medium bowl, mix all the crust ingredients together using a fork. Press the mixture over the bottom and halfway up the sides of the pan. Bake 10 minutes. Allow to cool. Grease the pan again, above the crust to prevent the filling from sticking. Lower oven temperature to 325 degrees.

1 1/2 oz milk chocolate, finely chopped
3/4 tsp instant espresso powder
1 1/2 tsp boiling water
3 pkg (8-oz each) cream cheese, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 eggs, room temperature

Place the chocolate and espresso powder in a small bowl. Add the boiling water and stir until smooth; set aside.

In a medium mixing bowl, beat the cream cheese about 30 seconds or until smooth. Add the sugar and vanilla and beat just a minute or two until smooth and creamy. Add eggs, one at a time, beating just until incorporated into the mixture. Scrape the bowl and beater after each addition. Stir 1 cup of the batter into the chocolate mixture.

Pour the remaining batter into the prepared crust; smooth top. Spoon ribbons of the chocolate mixture over the batter, being sure to leave some plain batter showing. You want to have a marbled look. Gently jiggle the pan to level batter. With a small spoon, gently stir the batter to intermingle the colors; do not completely blend! Place the pan on a baking sheet.

Bake cake at 350 degrees for 35 to 45 minutes until the edges are puffed up but the center still jiggles when tapped. If batter is touching the sides of pan above the crust, run a thin knife around the edges of the pan to loosen cake. Place the pan on a wire rack and over with a large inverted bowl. You want the cake to cool slowly.

When the cake is cooled completely, cover and refrigerate at least 5 hours up to overnight before removing the sides of the pan.

Yield: 14 servings.
Per serving: 335 calories, 25 g fat (15 g sat), 98 mg cholesterol, 276 mg sodium, 23 carbs, 6 g protein, 0 fiber, 54 mg calcium

Note: I have had this recipe for several years. I think it might be a Kraft Foods recipe but I am not sure.

Tuesday, March 21, 2017


1 cup boiling water

2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.
Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Note: This is a file photo

Monday, March 20, 2017


Cranberries are a healthy little berry that work well with other fruits. This cranberry-cherry pie is perfect.

Pastry for 1 double crust pie
1 can (21-oz) cherry pie filling
2 cups cranberries
3/4 cup sugar
2 tbsp cornstarch
milk for brushing top of pie
sugar for sprinkling over top of pie

Preheat oven to 375 degrees.
Line a 9-inch pie plate with pastry and trim to 1-inch beyond edge of plate; set aside.

Combine the sugar and cornstarch in a 2-quart mixing bowl.

Stir the pie filling and cranberries into the sugar mixture; pour mixture into the pastry in the pie plate.

Roll out the pastry for the top of the pie and cut slits or decorative openings to vent the pie. Place pastry over the filling; seal and crimp edges. Brush with milk and sprinkle lightly with sugar. Place foil loosely over pie edges or place a pie ring around edges to prevent excess browning.

Bake at 375 for approximately 1 hour or until the pastry is a golden brown and the filling is hot and bubbly.

Cool on a wire rack before cutting to serve.

Yield: 6 or 8 servings

Note: File Photo

Sunday, March 19, 2017


4 egg whites

1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cups sugar
1 pkg (14-oz) flaked coconut

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt to soft peaks. Add sugar, one tablespoon at a time, beat to stiff peaks (tips stand). Fold in coconut. Using a scant 1/4 cup of mixture at a time, drop to the cookie sheets. Bake 20 minutes at 325 degrees. Turn off oven and leave macaroons in the oven for 30 minutes. Remove from oven and cool on wire racks.

Yield: 28 macaroons

Note: File Photo

Saturday, March 18, 2017


1 9-inch unbaked pie crust shell

2 (1-oz) squares unsweetened chocolate
1 can (14-oz) sweetened condensed milk
2 well-beaten eggs
1 cup water
2 teaspoons vanilla extract
Whipped cream for topping

Preheat oven to 400 degrees.
Bake pie shell for 15 minutes.

While shell bakes, melt chocolate with the sweetened condensed milk in a heavy saucepan over low heat; remove from heat when chocolate is melted. Allow to cool slightly then whisk in the well beaten eggs. Add water and vanilla; mix well. Pour into the hot pie crust and bake 10 minutes. Reduce oven temperature to 300 degrees and bake another 20 minutes or until the center is set. Cool then chill thoroughly. Top with whipped cream and drizzle with chocolate sauce,if desired. Leftovers should be refrigerated.

Note: File Photo

Friday, March 17, 2017


This is a recipe I got from a Quick Cooking magazine probably fifteen years ago. A lady from Ohio had sent it in.

20 chocolate cream-filled sandwich cookies, divided (I prefer Oreos)
2 tbsp butter, softened
1 pkg cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg (3.9-oz) instant chocolate pudding mix

Crush 16 cookies and toss with the butter. Press into an ungreaseded 9-inch square pan or dish; set aside.

In a large bowl, beat the cream cheese, peanut butter, and 1 cup of the powdered sugar until smooth. Fold in half the whipped topping. Spread over the crust and sprinkle with the peanut butter cups.

In a separate large bowl, beat the milk, pudding mix and remaining 1/2 cup of powdered sugar on low speed 2 minutes. Allow to stand for 2 minutes or until soft set. Fold in the remaining whipped topping. Spread over the peanut butter cups.

Crush the remaining cookies and sprinkle over the top of the dessert.

Cover and chill at least 3 hours before cutting to serve.

Yield: 12 or 16 servings

Note: File Photo


2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup powdered sugar
1 egg
1 tsp vanilla
1/4 cup each seedless raspberry jam and strawberry preserves

Mix flour, baking powder, and salt in a bowl. In a large bowl, beat together butter, sugar, egg, and vanilla. Beat the flour mixture into the sugar mixture. Divide dough in half; shape each into a disc, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.

Roll 1 dough disc on floured waxed paper to a 1/4-inch thickness. Using a round cookie or biscuit cutter, cut out the cookies. In half the cookies, cut out a 3/4-inch hole in the center. Repeat with the second dough disc. Reroll scraps for additional cookies. Place the cookies on the prepared cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Remove to a wire rack to cool.

After cookies are cooled, spread a scant 1/2 teaspoon raspberry jam on half of the solid cookies. Do the same to the other half of the solid cookies using strawberry preserves. Dust cookies with the hole in the center lightly with powdered sugar and place on top of the jam and preserves making sandwich-style cookies. Makes 3 to 3 1/2 dozen cookies.

Thursday, March 16, 2017


1 pkg (21-oz) brownie mix

1/2 cup seedless raspberry jam
2 cups fresh raspberries
3 squares (1-oz each) white chocolate, melted and cooled slightly
2 pkgs (8-oz each) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1 container (8-oz) frozen whipped topping, thawed
Chocolate curls, optional

Preheat oven to 350 degrees. Lightly spray the bottom of a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Prepare and bake brownie mix according to the package directions. Cool completely. Spread jam onto the brownie. Reserve 1/2 cup of the raspberries for garnish. Arrange the remaining 1 1/2 cups raspberries evenly over the jam. Microwave chocolate on high for 1 minute; stir. Microwave another 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl; mix well. Gradually whisk in the melted chocolate and the milk. Fold in the whipped topping; spread carefully over the raspberries. Refrigerate for an hour or until firm. Cut into 15 squares. Garnish with the reserved raspberries and chocolate curls, if desired. Store covered in the refrigerator (if you have any leftovers!)

Note: File Photo

Saturday, March 11, 2017


1 1/3 level cups all-purpose flour

1/2 level teaspoon salt
1/2 level cup quality solid shortening
3 tablespoons cold water (add more by the drop, if needed)

Spoon the flour into measuring cups and level. Mix flour and salt in a medium bowl.
Cut in the shortening using a pastry blender* until all flour is blended in to form pea-size chunks. Sprinkle with the water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.

Press dough between hands to form a 5 to 6-inch disc. Using a rolling pin, roll dough out to a circle. Lay pie pan upside down on dough and cut dough 1-inch larger than the pan. Loosen dough from surface carefully, lightly folding into fourths. Place in center of pan, unfold and press onto bottom and sides. Fold the edge under and flute or trim as you desire.

For a baked pie shell, preheat oven to 425 degrees. Using a fork, thoroughly prick bottom and sides to prevent shrinking. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

For an unbaked pie shell, follow pie directions.

Yield: 1 9-inch pie shell.

Friday, March 10, 2017


I got this recipe for a TOH magazine well over twenty years ago. It makes a delicious chocolate cake. I can see why it won first prize.

1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Yield: 16 servings.

Note: Photo courtesy of TOH.