Wednesday, November 26, 2014

SWEET TEA ICEBOX TART WITH GINGERSNAP CRUST

This is one of my old Southern Living Recipes. Sweet tea is the beverage of the South. We use tea for everything!

CRUST
1 1/2 cups crushed gingersnap cookies
5 tbsp butter, melted
2 tbsp light brown sugar
1/4 tsp ground cinnamon

Stir all ingredients together and press into a 9-inch tart pan that has a removable bottom.

FILLING
2 tbsp unsweetened instant iced tea mix
2 tbsp water
1 can (14-oz) sweetened condensed milk
1/2 tsp orange zest
1/2 tsp lime zest
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 large eggs, lightly beaten

TOPPING
1 cup heavy cream
3 tbsp sugar
Thin orange slices for garnish, optional
Fresh mint leaves for garnish, optional

Preheat oven to 350 degrees.

In a large bowl, stir the tea mix and water together. Whisk in the sweetened condensed milk, orange and lime zest, juices and eggs until blended.

Place the prepared crust on a baking sheet and pour in the filling mixture.

Bake at 350 degrees for 20 to 25 minutes or just until the filling is set. Remove to a wire rack and cool completely (takes about 1 hour). Cover and refrigerate at least 4 but up to 24 hours.

Remove tart from pan and place on serving plate.

Beat the cream and sugar at medium speed with an electric mixer until stiff peaks form. Top the tart with the whipped cream and add garnishes if desired.

Note: If you don't want the gingersnap crust, you could use 2 (4-oz each) ready-made mini graham cracker crusts and make mini tarts.




Tuesday, November 25, 2014

PUMPKIN CHEESECAKE PIE

1 9-inch single pie crust

cheesecake filling

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup mini diced ginger (optional, but good)

pumpkin filling

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 15-ounce can pumpkin purée
  • 1 cup light cream or evaporated milk
  • 3 large eggs, lightly beaten
  • coarsely chopped pecans for topping, if desired
  • 1) Preheat the oven to 425°F.
    2) Remove the crust from the refrigerator, and allow it to rest at room temperature until it's warm enough to work with, 10 to 30 minutes, depending on how long it's been refrigerated.
    3) Flour your work surface, and roll the crust into a 13" round. Transfer it to a pie plate that's at least 9" wide and 1 1/2" deep; a giant spatula works well for this task.
    4) Gently settle the crust into the plate, and crimp the edges.
    5) To make the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
    6) Stir in the egg, vanilla, and ginger, if you're using it.
    7) Spoon the filling into the pie crust.
    8) To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices.
    9) Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
    10) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4" of the top of the crust. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful.
    11) Bake the pie for 15 minutes.
    12) Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it's done. If using pecans add them after you reduce oven temperature or you may even add them after removing pie from oven.
    13) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
    Yield: 10 to 12 rich servings.
  • Note: This recipe requires a 1 1/2" deep dish pie plate. If you have a more shallow pan all the pumpkin filling will not fit. Bake the extra in a small baking dish and serving as a pudding.
  • This is a King Arthur Flour Recipe with a bit of Linda touch.

Sunday, November 23, 2014

PUNCH BOWL CAKE

1 yellow cake mix
1 (6 oz.) pkg instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkg frozen strawberries, thawed
2 bananas
1 (16 oz.) carton Cool Whip


Bake cake according to the package directions, baking in two round cake pans; set aside to cool. 

Make pudding according to package directions; refrigerate until chilled. 

Cut one layer of cake into small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top of strawberries then top with half the whipped topping, spreading to cover completely. 

Repeat the process with the remaining ingredients.


Refrigerate overnight or for at least 8 hours before serving.



Friday, November 21, 2014

PEACH TEA PUNCH

3 family-size tea bags
2 cups loosely packed fresh mint leaves
1 bottle (33.8-oz) peach nectar
1/2 can (12-oz size) frozen lemonade concentrate, thawed
1/2 cup simple sugar syrup (recipe follows)
1 liter ginger ale, chilled
1 liter club soda, chilled
Garnish: Fresh peach wedges

Bring 4 cups water to a boil in a medium saucepan; add the tea bags and mint leaves. Boil for 1 minute then remove from heat. Cover and steep 10 minutes. Discard tea bags and mint leaves.

Pour the mixture into a 1-gallon container; add the nectar, lemonade concentrate, and simple syrup. Cover and chill for 8 up to 24 hours.

Pour the chilled mixture into a punch bowl or pitcher; stir in ginger ale and club soda just before serving. Garnish with the fresh peach wedges.

SIMPLE SUGAR SYRUP:
Bring 2 cups sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, for 4 minutes or until all sugar is dissolved and mixture is clear. Cool to room temperature (about 30 minutes).

Note: This is from Southern Living Magazine in 2011. They got it from the Junior League of Austin, Texas.

LEMON BLUEBERRY BREAD

A friend shared this recipe with me. She got it from My Fridge Foods.

For the Loaf:
1 1/2 cups 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden for about 15 minutes

extras: 
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.


Thursday, November 20, 2014

PINEAPPLE-CREAM CHEESE-COCONUT SNOWBALLS

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it.
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled over night (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.



Note: A friend sent me this recipe to share with you.



CHOCOLATE PEANUT BUTTER BARS

  • 1 16 ounce package peanut butter sandwich cookies, divided
  • 4 tablespoons butter (1/2 stick) butter, melted
  • 4 ounces cream cheese, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/3 cup creamy peanut butter
  • 1 8-ounce container Cool Whip, divided
  • 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
  • 1 1/2 cups milk
  • 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a blender or food processor, finely crush 24 of the cookies.
  3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
  4. Press into an ungreased 8 X 8-inch baking dish.
  5. Bake for 10 minutes.
  6. Allow crust to cool completely before proceeding.
  7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
  8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
  9. Fold in 1 cup of the Cool Whip and mix until well blended.
  10. Spread the chocolate pudding over the cooled crust.
  11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
  12. Spread remaining Cool Whip over the cream cheese.
  13. Refrigerate two hours.
  14. In a plastic bag, break up the 8 remaining cookies.
  15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.
This recipe was given to me by a friend who got it from 365 days of baking


DECADENT CHOCOLATE PECAN PIE

  • 1 refrigerated pie crust (from 14.1-ounce package)
  • 1/4 teaspoon allspice, ground
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 4 eggs
  • 3 tablespoons butter melted
  • 2 teaspoons pure vanilla extract 
  • 1 cup dark corn syrup
  • Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  • Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  • Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  • Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
  • Note: This is a recipe from McCormick's Spices


Sunday, November 16, 2014

RASPBERRY SCONES

One of my old Mr. Food recipes.

  • 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 1/4 cup heavy cream
  • 1 cup fresh or frozen raspberries (not thawed, if frozen)

  • Preheat oven to 350 degrees F.
     
  • In a large bowl, combine flour, sugar, baking powder, salt, and butter. Using a pastry cutter or fork, mix ingredients until well combined. Slowly stir in heavy cream; mix well. Add berries and mix gently until well combined. Mixture will be dry.
     
  • Place dough on a cutting board and gently form into a loaf about 14 inches long by 4 inches wide and 1 inch thick. Press dough firmly together with your hands so it will hold together. Cut loaf into 12 equal-sized triangles and place on an ungreased baking sheet.
     
  • Bake 20 to 25 minutes, or until light golden. Cool 15 minutes before serving.


  • Friday, November 14, 2014

    APPLE CAKE WITH BROWN SUGAR FROSTING

    This is a delicious old fashion recipe from King Arthur Flour.

    cake

    • 2 1/3 cups King Arthur Unbleached All-Purpose Flour orKing Arthur White Whole Wheat Flour
    • 1 2/3 cups granulated sugar
    • 2 teaspoons baking soda
    • 3/4 teaspoon salt
    • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
    • 2 large eggs
    • 1/2 cup (8 tablespoons) unsalted butter, softened
    • 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
    • 1 cup diced toasted walnuts or pecans

    frosting


    • 7 tablespoons unsalted butter
    • 2/3 cup brown sugar
    • 1/4 teaspoon salt
    • 1/4 cup milk
    • 2 1/4 cups confectioners' sugar
    • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor
    1) Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
    2) To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
    3) Beat until well combined; the mixture will be very stiff, and may even be crumbly.
    4) Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
    5) Spread the batter in the prepared pan, smoothing it with your wet fingers.
    6) Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
    7) Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
    8) To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
    9) Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
    10) After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
    Yield: about 2 dozen servings.

    nutrition information

    Serving Size: 1 (81g) Servings Per Batch: 24Amount Per Serving: Calories: 270 Calories from Fat:100 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0gCholesterol: 35mg Sodium: 210mg Total Carbohydrate:42g Dietary Fiber: 1g Sugars: 32g Protein: 3g