Saturday, April 21, 2018


6 large egg yolks
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups half-and-half
2 tbsp salted butter
1/4 tsp coconut extract
3 tsp vanilla extract, divided
3 cups heavy cream
1/2 cup powdered sugar
1 pkg (11-oz) vanilla wafers
6 small ripe bananas, sliced and dipped in lemon juice to  keep from turning

In a medium bowl whisk egg yolks until thick and lemon colored, about 1 minute.

In a large heavy saucepan, stir together granulated sugar, flour, and salt; gradually whisk in half-and-half. While whisking constantly, bring mixture just to a boil over medium heat (about 6 to 8 minutes). Remove from heat.

Gradually whisk about 1/4 of the hot sugar mixture into egg yolks; gradually add yolk mixture to the remaining hot sugar mixture, whisking constantly. Return to the heat; cook over medium, whisking constantly, for 1 minute. Remove from heat and whisk in butter, coconut extract, and 2 teaspoons of the vanilla extract. Transfer to a medium bowl and place plastic wrap directly on the warm filling. Cool completely (about 2 hours).

Beat the heavy cream and the remaining teaspoon of vanilla at medium speed of electric mixer until foamy; gradually add powdered sugar and beat until medium peaks form.

Reserve 12 vanilla wafers. Arrange half of the remaining wafers in 1 layer in bottom of a 3 1/2 to 4-quart bowl. Top with half the banana slices, half the custard, and half the whipped cream. Repeat layers with remaining. Top with the reserved wafer that have been crumbled.

Yield: 16 (1 cup) servings. For smaller gatherings, halve the recipe and place in individual dessert dishes.

Note: This is a SL recipe with a Just a Pinch photo.

Friday, April 20, 2018


1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup butter, slightly softened
1/4 cup powdered sugar
1 tbsp orange or lemon peel, grated

Preheat oven to 350 degrees.

In a bowl, combine the flour and baking powder. Using your fingers, blend in the butter until of cornmeal consistency. Add the powdered sugar and citrus peel blending well. Press mixture onto the bottom of an 8-inch square baking pan. Bake for 7 minutes at 350 degrees.

1 cup semi-sweet chocolate chips

As soon as crust is removed from oven, sprinkle chips over the crust. Allow to melt then spread evenly over the crust.

3 eggs
3/4 cup sugar
2 tbsp orange or lemon peel, grated
Dash of nutmeg
1/2 tsp baking powder
Powdered sugar

Combine all the topping ingredients in a bowl; mix thoroughly. Pour mixture over the chocolate layer. Bake at 350 degrees 20-25 minutes or until top is lightly brown. Cool. Dust with powdered sugar.

Cool completely before cutting into 9 or 12 bars.

File Photo for reference only. Sorry I did not take a picture. This is the closest I could find. They look a lot like this picture except no chili powder on top! If you want to fancy up the top, I would add shaved chocolate over the powdered sugar.

Thursday, April 19, 2018


1 cup milk
1/2 cup canola or coconut oil
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tbsp + 1/2 tsp grated lemon peel, divided
2 tsp baking powder
1 1/2 tsp grated orange peel
1/4 tsp salt
1/4 cup orange marmalade, warmed*

Preheat oven to 350 degrees.
Grease and flour a 9X5-inch loaf pan; set aside.

In a large bow combine milk, oil, egg, and vanilla; mix well.  Add, sugar,1 tablespoon of the lemon peel, baking powder, orange peel and salt; stir just until blended. This is a thin batter.

Pour batter into the prepared pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan 5 minutes.

While cake cools, stir the remaining 1/2 teaspoon of the lemon peel into the warm marmalade.
*Warm marmalade by microwaving on high 15 seconds or until slightly melted.

Remove bread from the pan to a wire rack and spread marmalade mixture over the top.

Cool completely before slicing to serve.

Note: File Photo

Tuesday, April 17, 2018


4 cups corn cereal squares
1 1/2 cup miniature pretzels
1 cup pecans
1/3 cup butter
1/4 cup honey

Combine the first three ingredients in a heat-proof bowl.

Melt butter in a small saucepan, stir in honey and blend well. Pour mixture over the cereal mixture.

Spread out in a jellyroll pan or a baking sheet that has sides. Bake at 350 degrees 12-15 minutes until lightly glazed, stirring occasionally.

Spread mixture on waxed paper to cool.

Photo from TOH

Monday, April 16, 2018


If you love to bake and have the time, this is a delicious recipe from an old Food Network Magazine.

Cooking Spray
6 large eggs, separated, at room temperature
1/2 tsp fresh lemon juice
1 1/2 cups confectioners' sugar, + more for dusting
1/4 cup vegetable oil
1/4 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

5 large egg whites
1 1/3 cups granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
Pinch of salt
3 sticks unsalted butter, cut into  pieces, at room temperature
1 tbsp finely grated lemon zest, + 2 tbsp fresh lemon juice
1/2 cup lemon curd

Cake Directions:
Preheat oven to 375 degrees.
Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line bottom with parchment paper and spray the paper.

In a large mixer bowl beat egg whites and lemon juice at medium speed until soft peaks form, about 3 minutes. Add the 1/2 cup confectioners' sugar, increase speed to medium-high and beat until stiff peaks form, 3 to 4 minutes.

In a separate large bowl, whisk egg yolks with oil, milk, and vanilla seeds until smooth.

In a medium bowl sift in the remaining cup of confectioners' sugar, flour, baking powder and salt together; whisk into the yolk mixture until smooth. Stir about 1/3 of the egg whites into the batter with a rubber or silicone spatula, then fold in remaining whites in two batches.

Spread batter into the prepared pan; bake until cake springs back when gently pressed, 12 to 14 minutes.
Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel, (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove top baking sheet and parchment paper.

Starting at a short end, roll up the cake and the towel together into a spiral. Transfer, seam side down, to a wire rack and let cool completely.

Meanwhile, make the frosting:
Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmer water (do not let bowl touch water!). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks for, 6 to 8 minutes. Beat in butter, one piece at a time, until combined (mixture may look curdled). Add lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.

Gently unroll cake. Spread 2 cups of the frosting over the cake about 1/4-inch from edges. Top with a layer of the lemon curd; swirl together. Reroll cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.

FNM Photo

Friday, April 13, 2018


3/4 cup packed brown sugar
1 stick butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp all-purpose flour
1 cup (6-oz pkg) semisweet chocolate chips, divided
1 cup (6-oz pkg) white chocolate chips, divided
1/2 cup chopped pecans or walnuts

Preheat oven to 375 degrees.
Line a 9-inch square pan with foil letting ends extended for lifting. Spray foil with nonstick cooking spray.

Combine brown sugar and butter in large mixer bowl; beat at medium speed 2 minutes or until creamy. Beat in egg and vanilla until well blended. Beat in baking soda and salt.

Add flour to mixture and stir until blended. Stir in 2/3 cup each of the chips and the nuts. Spread batter into pan.

Bake at 375 for 23 to 25 minutes or until center is firm to the touch. Do not overbake!

Sprinkle remaining chips over the hot bars; let stand until chips soften then spread over the top of the bars.

Cool completely on a wire rack before cutting into 16 bars to serve.

I do not have a picture of this recipe so I found this similar one on the internet.

Thursday, April 12, 2018


6 egg yolks
6-oz dark chocolate chips
3 tbsp sugar
2 cups heavy cream

Combine egg yolks, chocolate and sugar in a blender and pulse a few times.

Heat cream to simmering; pour over the chocolate mixture and blend immediately on high 1 to 2 minutes, until chocolate is completely melted.

Pour into individual serving dishes and cover with plastic wrap placed directly on surface of custard to prevent a skin from forming on top.

Chill at least one hour before serving.

Top with a whipped cream garnish, if desired.

Note: File Photo

Wednesday, April 11, 2018


1 pkg (3-oz) strawberry gelatin
1 tbsp sugar
1/8 tsp salt
1 cup boiling water
1/2 cup cold water
1 pkg (10-oz) Birds Eye quick thaw strawberries
1 cup frozen whipped topping, thawed
1 baked 9-inch pie shell, cooled
Whipped cream, optional
Fresh whole strawberries, optional

 Dissolve gelatin, sugar, and salt in the boiling water; stir until dissolved. Add the cold water and frozen strawberries. Stir gently until fruit thaws and separates. Chill until slightly thickened.

Add whipped topping; blend  until smooth (may appear slightly curdled but will smooth out on blending). Pour into pie shell. Chill until firm, about 4 hours.

Garnish with whipped cream and whole strawberries, if desired.

Note: File Photo

Monday, April 9, 2018


1 box orange cake mix*
4 eggs
3/4 cup canola oil
1 can (11-oz) Mandarin oranges including the juice
1 can (20-oz) crushed pineapple (reserve juice)
1 (4-serving size) pkg instant vanilla pudding mix
1 carton (9-oz) frozen whipped topping, thawed

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

Mix together the cake mix, eggs, oil, and oranges; pour into the prepared pan. Bake at 350 for 30-40 minutes until cake tests done. While the cake is still warm, pour 3/4 cup of the pineapple juice over the cake.
Allow cake to cool completely.

After cake is cooled, mix the pineapple with the pudding mix and whipped topping. Spread mixture over the cooled cake. Refrigerate.

*May substitute yellow cake mix.

File Photo