Thursday, March 15, 2018


8-oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp vanilla extract
White sugar pearls for decorating, if desired

Microwave chocolate in a microwave-safe bowl in 20 second intervals, stirring after each, until melted; set aside.

Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with mixer on medium speed until smooth and creamy, about 4 minutes.

Using a rubber or silicone spatula, gently fold the melted chocolate into the butter mixture.

Yield: Will frost and fill a two layer cake.

Note: This frosting may be covered and refrigerated up to two days. Right before using, beat with a mixer to soften.

Note: File Photo

Wednesday, March 14, 2018


1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 pkg (8-oz each) cream cheese, softened
1 can (14-oz) Eagle Brand milk
3 eggs
2 tsp vanilla extract
1 can fruit pie filling (your choice)

Combine crumbs, sugar, and butter; press approximately 1 tablespoon of mixture in bottom of each lined muffin cup.

Beat cream cheese until fluffy; gradually add the milk, eggs, and vanilla until blended. Spoon over the crust in the muffin cups.

Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool.

Top the cheesecakes with the pie filling and chill until serving time.

Tuesday, March 13, 2018


1 sheet (1/2 a 17.3-oz pkg) frozen puff pastry, thawed
All-purpose flour for rolling out dough
1/4 cup lemon curd
1 tbsp poppy seeds
1 large egg
Powdered sugar, for dusting

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Roll our the puff pastry into a 12-inch square on a lightly floured surface; brush with the lemon curd and sprinkle with the poppy seeds.

Cut pastry in half, then cut each half crosswise into 1/4-inch wide strips. Roll each strip into a coil and transfer to the prepared baking sheets.

Beat egg with water; brush on the pinwheels.

Bake at 350 degrees approximately 20 minutes or until golden brown. Allow to cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

Dust with powdered sugar.

Yield: Approximately 8 dozen

This is a Pepperidge Farms Recipe and Photo

Saturday, March 10, 2018


1 pkg (14-oz) caramels
1/2 cup milk
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup soft butter
1 pkg (6-oz) milk chocolate chips
1 cup chopped nuts

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

Heat the caramels with the milk in the microwave, stirring every few seconds until caramels are melted and mixture is smooth. This may also be done using a double boiler, if you prefer. Set mixture aside.

In a mixing bowl, combine the flour, oats, brown sugar, baking soda, salt and egg; stir in the butter (melted or softened) until crumbly. Press half the mixture over the bottom of the prepared pan. Bake at 350 degrees for 10 minutes.

Remove crust from oven and sprinkle the chocolate chips and nuts over the top. Drizzle the caramel over the chips and nuts. Sprinkle the remaining dough mixture over all. Bake at 350 degrees 22-25 minutes.

Cool before cutting into bars.

Note: File Photo

Friday, March 9, 2018


This is an old Nestle recipe and photo.

1 pkg (6-oz) Nestle Toll House butterscotch flavored morsels
1/4 cup evaporated milk
5 tsp orange flavored liqueur or orange juice
5 tbsp  finely chopped orange sections
2 tbsp chopped nuts

Over hot, not boiling, water in the top of a double-boiler, melt the butterscotch morsels, stirring until smooth.

Add the evaporated milk and orange liqueur or juice to the melted morsels; blend with a fork or wire whisk until smooth.

Stir in the orange sections and chopped nuts.

Serve while warm over ice cream, pound cake, etc.

Yield: 1 1/3 cups sauce

Thursday, March 8, 2018


1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter, room temperature
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg, room temperature
1 tbsp whole milk
2 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup bittersweet chocolate chunks
1 tbsp sprinkling sugar

Preheat oven to 350 degrees.
Line baking sheet with parchment paper; set aside.

In a large bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.

In a separate bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Stir in the milk and vanilla extract.

Add the dry ingredients to the wet mixture and beat thoroughly. Stir in the peanut butter chips and the chocolate chunks.

Place the sprinkling sugar in a small bowl. Drop cookie dough by rounded teaspoonfuls into the sugar then place on baking sheet, leaving space between cookies for expansion.

Bake at 350 degrees for 10 to 12 minutes or until lightly golden in color. To maintain a chewy middle, do not overbake. (The cookies may appear to not be done, but they are.)

Cool on cookie sheet 1 minute then carefully remove to a wire rack to cool completely.

Yield: About 2 dozen cookies

 Note: I got this recipe from my Texas Co-op Magazine. It had a footnote saying it was adapted from The Magnolia Bakery Cookbook.

Wednesday, March 7, 2018


This is my original recipe I created after becoming a diabetic. This cake is from my diabetic blog but if you want to sugar it up, go right ahead. Just change the Splenda Granulated to 1 cup granulated sugar and the Splenda Brown Sugar Blend to 1 cup light brown sugar. An equal amount of butter may be substituted for the oils.

2 large eggs
2 large egg whites
1/2 cup olive oil*
1/2 cup canola oil*
1/2 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
1 cup Splenda Granulated
1 cup all-purpose flour
2 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups chopped pears (or apples)
1 cup unsweetened flaked coconut
1 cup chopped pecans
butter-flavored nonstick cooking spray
Powdered sugar drizzle for glazing, if desired.

In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy.

Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla.

Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combined.

Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
*If you buy these two oils already combined you would use 1 cup.

Tuesday, March 6, 2018


1 2/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tbsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup confectioners' sugar

In a medium bowl, whisk together flour, cocoa, cinnamon, baking powder and salt; set aside.

With an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, then vanilla; continue to beat, scraping down bowl as needed. Reduce speed and slowly add the flour mixture. Beat until well combined.

Form dough into a disk and wrap in plastic wrap; chill until firm, about 2 hours.

Preheat oven to 350 degrees.
Line 2 large cookie sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Roll balls into the confectioners' sugar to coat heavily. Place 2-inches apart on the cookie sheets and bake at 350 degrees until crackly and puffed but still soft in center, about 10 minutes.

Note: File Photo

Thursday, March 1, 2018


1/2 cup real maple syrup
1 bag (12-oz) frozen mixed berries, thawed
1 tsp lemon zest 
2 tsp fresh lemon juice

Combine all the ingredients in a medium bowl.  Serve over waffles, pancakes, or even ice cream, if desired.

 Note: File Photo for Reference Only

Tuesday, February 27, 2018


1 pkg (10-oz) frozen red raspberries in lite syrup, thawed
3 cinnamon sticks
4 lbs Granny Smith apples, peeled, cored, & coarsely chopped
Sugar, optional if needed

Place raspberries, cinnamon, and apples in a large saucepot or Dutch oven.  Bring the mixture to a boil; reduce heat to low and cover.  Simmer for 15 to 20 minutes or until the apples are tender, stirring occasionally.  Stir in sugar, if using.  Remove the cinnamon sticks.  Pour into a container with lid, cool down and refrigerate.

Yield: 6 cups
 Note: File Photo