Monday, August 3, 2015


2 pkg (.25-oz each) active dry yeast
1 1/2 cups warm water (110 to 115-degrees)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
5 3/4 to 6 1/4 cups all-purpose flour

Dissolve yeast in warm water in a small bowl.

In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups of the flour; beating on medium speed of electric mixer until smooth. Stir in enough of the remaining flour to form a very soft dough (dough will be sticky).

DO NOT KNEAD. Cover with plastic wrap and refrigerate overnight.

To make Cinnamon rolls:
The above dough

Cinnamon Filling:
1 cup packed brown sugar
4 tsp ground cinnamon
1/2 cup butter, softened, divided

In a small bowl, mix the brown sugar and cinnamon together well.

Turn the dough out onto a lightly floured surface; divide in half.

Roll one of the dough halves into a rectangle 18"X12". Spread with half the butter to within 1/2-inch of the edges. Sprinkle half the cinnamon filling evenly over the dough. Roll up jelly-roll style, starting with a long side; pinch the seam to seal.

Using a serrated knife, cut the roll into 12 even pieces. Place rolls in a greased 9X13-inch baking pan. Repeat process with the dough and filling.

Cover rolls with clean kitchen towels and let rise in a warm place until doubled in size, approximately 1 hour.

Meanwhile, preheat oven to 375 degrees. Bake rolls at 375 degrees 20-25 minutes or until lightly browned.

2 cups powdered sugar
1/4 cup half-and-half cream
2 tsp vanilla extract

Mix glaze ingredients together in a small bowl and spread over warm cinnamon rolls.

Note: File Photo

Saturday, August 1, 2015


1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter
3-5 tbsp ice water

Combine the flour and salt; cut in the butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

3 eggs
1/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tbsp bourbon
2 cups semisweet chocolate chips
1 cup + 3 tbsp flaked coconut, divided
1 cup chopped pecans

Preheat oven to 350 degrees.

On a lightly floured surface, roll pastry dough to 1/8-inch thickness; transfer to a 9-inch pie plate. Trim to within 1/2-inch beyond pie plate rim; flute edge.

Beat the eggs, sugar, corn syrup, butter and bourbon until blended. Stir in the chocolate chips, 1 cup coconut, and the pecans. Pour into the pastry shell and sprinkle with the remaining coconut.

Bake at 350 degrees 45-50 minutes or until the filling is set. Remove from oven and cool on a wire rack.

If not serving within two hours, refrigerate. Leftovers should also be refrigerated.


2-oz unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs
1 cup granulated sugar
1/8 tsp salt
1/2 cup all-purpose flour
2 tbsp white whole-wheat flour
12 mint candies (Andes-type), chopped

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a microwave-safe bowl, microwave the chocolate and butter until melted; stir until smooth. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar and salt together; stir in the chocolate /butter mixture.

Gradually add the flours to the mixture, mixing well; fold in the candy and spread into the springform pan.

Bake crust at 350 degrees 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and all to cool completely.

12-oz cream cheese, softened
6 tbsp butter, softened
1 pkg white baking chips
1 tbsp shortening
1/2 tsp peppermint extract
3 to 4 drops green food coloring (may be omitted)
12 mint candies (Andes-type), chopped

Beat the cream cheese and butter together, in a large bowl, until blended.

In a microwave-safe bowl, microwave the chips and shortening, stirring until smooth. Allow to cool slightly then beat into the cream cheese mixture. Add the peppermint extract and the food coloring. Stir in the candy. Spread the filling over the cooled brownie layer.

Refrigerate until firm, around 2 hours.

9-oz semisweet chocolate, chopped
1 cup heavy (whipping) cream

Put chocolate in a small heat-proof bowl.

Bring the cream just to boiling in a small saucepan; pour over the chocolate. Quickly stir with a whisk until smooth. Cool slightly.

Spread the ganache over the filling and refrigerate at least 30 minutes or until set.

Remove the side from the pan before cutting to serve.

Note: This is a file photo from TOH.

Wednesday, July 29, 2015


1/2 cup currants, chopped
2 tbsp water
3 cups low-fat baking mix (Bisquick, as example)
5 tbsp sugar, divided
1/2 tsp ground cinnamon
2 tbsp butter, chilled and cut into small pieces
2/3 cup fat-free half-and-half
2 tbsp semisweet chocolate mini chips
1 large egg, separated
1 tbsp fat-free half-and-half

1/2 cup powdered sugar
1 1/2 tsp water

Preheat oven to 400 degrees.
Line a baking sheet with foil; set aside.

To make scones:
Combine currants and water in a microwave-safe bowl and microwave on high 45 seconds, stirring every 15 seconds. Allow to stand and cool 10 minutes; do not drain.

In a large bowl, combine baking mix, 1/4 cup of the sugar, and the cinnamon; cut the butter in using 2 knives until mixture resembles coarse meal. Add the currants, 2/3 cup half-and-half, and the egg white. Stir mixture just until moistened.

Drop the dough by 1/4 cupfuls onto the baking sheet; place in freezer 5 minutes.

Combine the egg yolk with the tablespoon of half-and-half; brush over the tops of the scones. Sprinkle the remaining tablespoon of sugar over the top.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool on a wire rack.

To make the drizzle:
Combine the powdered sugar and water; drizzle over the scones.

Yield: 1 dozen

Tuesday, July 28, 2015


S'mores as a cheesecake. What could be better? I saw this is an old TOH magazine at the library and thought what a great dessert idea. Here is my version.

2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp butter, melted

Preheat oven to 325 degrees.
Combine the crumbs and sugar in a small bowl; stir in the butter. Press the mixture on the bottom and approximately 1-inch up the sides of a greased 9-inch springform pan.

Place the pan on a baking sheet and bake at 325 degrees for 10 minutes. Remove pan from oven and allow to cool on a wire rack for 10 minutes.

1 pkg (11.5-oz) milk chocolate chips
1 can (12-oz) evaporated milk, divided
3 bricks (8-oz each) cream cheese, softened
1 jar (7-oz) marshmallow creme
2 tbsp cornstarch
1 tsp vanilla extract
3 eggs, beaten lightly
2 1/2 cups miniature marshmallows

In the top of a double boiling over water that is barely simmering, melt the chocolate chips with 3/4 cup of the milk; stir until smooth. Pour mixture into the crust and freeze about 20 minutes, just until the chocolate is set. Remove from freezer.

In a large mixer bowl, beat the cream cheese until smooth; beat in the marshmallow creme, cornstarch, vanilla, and remaining evaporated milk. Add eggs and beat on low speed just until blended. Pour mixture over the chocolate layer and return the pan to the baking sheet.

Place back in oven and bake at 325 degrees 65 to 75 minutes until the center is almost set. Sprinkle the marshmallows over all; return to oven and bake another 6 to 8 minutes to brown marshmallows. Remove from oven and cool on wire rack for 10 minutes.

Using a thin knife, loosen sides of cake from the pan and allow to cool for an hour.

Cover cake completely and refrigerate overnight.

Remove sides of pan before cutting to serve.

Saturday, July 25, 2015


1 cup butter, softened
2 cups granulated sugar
1 tsp salt
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 cup white whole-wheat flour
2 cans (21-oz each) cherry pie filling

Preheat oven to 350 degrees.
Lightly grease a 15x10x1-inch baking pan; set aside.

In a large bowl, cream butter, sugar, and salt until light and fluffy; add eggs, one at a time, beating well after each. Beat in the extracts.

Gradually add the flours to the butter mixture.

Remove 3 cups of the batter and spread over the bottom of the prepared baking pan; spread pie filling over batter. Using a teaspoon, drop the remaining batter over the pie filling.

Bake at 350 degrees for 30 to 35 minutes or until golden brown. Remove from oven, set pan on a wire rack and allow bars to cool completely.

1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 to 3 tbsp milk

In a small mixing bowl, combine the powdered sugar, extracts, 2 tablespoons of the milk. Add more of the milk if necessary to reach a drizzle consistency. Drizzle over the cooled bars before cutting.

Saturday, July 18, 2015


1 cup buttermilk
2 tbsp lemon juice
1 tbsp seedless strawberry jam, warmed
2 tbsp frozen pink lemonade concentrate, thawed
2 tbsp grenadine syrup
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 tbsp lemon zest
4 large eggs
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Line  3 8-inch round baking pans with parchment paper and grease paper or spray with nonstick cooking spray; set aside.

In a small mixing bowl, whisk together the buttermilk, juice, jam, lemonade concentrate and grenadine syrup until blended.

In a large mixer bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each egg. Beat in the vanilla.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together then add to the creamed mixture alternately with the buttermilk mixture. Beat well after each addition.

Divide the batter evenly between the three prepared pans. Bake at 350 degrees for 20-24 minutes until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool in the pans for 10 minutes. Remove from pans to wire racks, remove parchement paper and allow to cool completely on wire rack.

1 cup unsalted butter, softened
1 pkg (8-oz) cream cheese, softened
1 tbsp grated zest
4 cups powdered sugar
1/3 cup + 3 tbsp thawed pink lemonade concentrate, divided
Pink sprinkles for garnish, optional

In a large mixer bowl, beat the butter, cream cheese and lemon zest until smooth. Gradually beat in the powdered sugar and 1/3 cup of the lemonade concentrate. If it doesn't seem spreadable, refrigerate up to 1 hour until it is.

Place on layer on cake plate or stand and brush 1 tablespoon of the thawed lemonade concentrate over the layer; spread with a half-cup of the frosting. Repeat process for the second and third layers. Frost sides of cake and sprinkle the pink sprinkles over top in a decorative pattern, if desired.

Source: This my is adaptation of a cake I saw in an old TOH magazine. The picture is a file photo.

Thursday, July 16, 2015


This is a recipe I got from Pillsbury in the 1980s.

1 cup Pillsbury's Best All Purpose or Unbleached Flour
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
1 1/2 cups coconut
1 can (14-oz) sweetened condensed milk (reserve 1/2 cup for the frosting)
1/2 cup whole blanced almonds

Preheat oven to 350 degrees.
Grease a 9-inch square or 11" X 7" baking pan; set aside.

In a small bowl, blend the flour, sugar, and butter at medium speed of electric mixer until fine crumbs form. Press mixture into the bottom of the prepared pan.

In that same bowl, combine the coconut and 3/4 cup of the milk; spoon over the crumb mixture.

Place the almonds evenly over the coconut mixture and bake at 350 degrees for 20 to 25 minutes or until light golden brown. Remove from oven and allow to cool for 10 minutes.

1/2 cup (reserved) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 tsp vanilla extract

In a small saucepan over low heat, melt the milk and chocolate chips together, stirring constantly until smooth. Stir in the vanilla extract and spread over the still warm bars.

Refrigerate for 30 minutes then cut into 36 bars for serving.

Note: File Photo

Sunday, July 12, 2015


Many ask for a good cookie frosting and that is not my area of expertise. However I did receive this one from King Arthur Flour and thought I would pass it on.

2 1/4 cups confectioners' sugar, sifted
2 tbsp light corn syrup
1 1/2 to 2 tbsp + 1 tsp milk
food coloring, optional

Mix all the ingredients together, except food coloring, stirring until smooth - a fork works fine.

The glaze should be thick but soft enough to "settle" when you spread it. If glaze is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.

Stir in food coloring if desired. Gel colors work best.

Yield: 2/3 cup

Tip from the KAF bakers:
  • Be sure you measure accurately here. Too little milk, and the glaze won't spread nicely. Too much milk, and it will be thin, spotty and develop splotches overnight.

Saturday, July 11, 2015


2 pkg (3.4-oz each) instant lemon-flavored pudding mix
2 cups cold milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust
1 carton (8-oz) frozen whipped topping, thawed, divided

Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.

Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.

Spread the remaining whipped topping over the second layer.

Refrigerate at least 4 hours before cutting to serve.

Source: Kraft Foods