Monday, June 29, 2009

DOUBLE BERRY TART

3 cups fresh or frozen blueberries, divided
3 cups fresh or frozen raspberries, divided
3/4 cup water
3 tbsp cornstarch
1 1/4 cups sugar
2 tbsp lemon juice
1 pkg (2-crust) pie pastry

Preheat oven to 375 degrees.

Combine 1/2 cup blueberries, 1/2 cup raspberries, and the water in a large saucepan. Bring mixture to a boil over high heat. Cook for 2 minutes. Add cornstarch and sugar to the saucepan and stir. Cook, stirring constantly, until mixture is thickened and clear. Stir in lemon juice. Gently stir in the remaining blueberries and raspberries.

Fit one pastry crust into a 9-inch deep dish pie plate; trim and flute the edges. Spoon filling into pie shell. Cut remaining pastry crust into 1/2-inch wide strips.
Arrange strips in a lattice pattern over the filling. Bake at 375 degrees for about 35 minutes until browned and bubbly.

CHOCOLATE-RASPBERRY BAR COOKIES

1 cup all-purpose flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2 cup semisweet chocolate chips
1 jar (10-oz) seedless raspberry jam

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cup. Combine flour, oats, baking soda, and salt in a small bowl. Stir mixture well with a whisk and set aside.

In a medium bowl, combine sugar and butter; beat with an electric mixer at medium speed until smooth. Add the flour mixture and stir until well blended (mixture will be crumbly). Remove 3/4 cup of dough and toss it with the chocolate chips; set aside.

Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with the chocolate chip and dough mixture. Bake at 375 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Sunday, June 28, 2009

STRAWBERRY CHIFFON TART

1 cup graham cracker crumbs
2/3 cup finely chopped walnuts
1/4 cup butter, melted
1 egg white, lightly beaten
1 pkg (3-oz) strawberry gelatin
1 cup boiling water
2 cups frozen vanilla yogurt, softened
1 1/2 cups sliced fresh strawberries
2 whole strawberries, leaves still attached, for garnish

Note: Almonds or pecans may be substituted for the walnuts

Preheat oven to 350 degrees.

In a medium bowl, combine graham cracker crumbs and walnuts; mix well. Stir in the melted butter and the egg white. Press the mixture over bottom and up the sides of a quiche dish or pie plate. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool slightly.

Meanwhile, in a large bowl, combine gelatin and boiling water stirring until gelatin is completely dissolved. Stir frozen yogurt into the gelatin. Fold the sliced berries into the gelatin mixture. Spoon mixture into the crust. Cover and freeze until firm. Place the two whole strawberries in the center for garnish.

BLUEBERRY CRUMB COFFEE CAKE

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries, not thawed
1/2 cup milk

TOPPING:

1/4 cup all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbsp butter

Preheat oven to 375 degrees.

Mix flour, baking powder and salt in a small bowl; set aside.

Cream softened butter and sugar in a large mixing bowl until light and fluffy; beat in egg. Place blueberries in a bowl and dust with a small amount of the flour mixture. Toss gently to coat all berries. Add the remaining flour mixture to the creamed mixture alternating with the milk. Mix continually through the adding process. Gently fold the blueberries into the batter.

To make topping, mix flour, sugar, and cinnamon together in a small bowl. Cut in the butter until crumbly.

Spread the batter into the prepared baking dish. Sprinkle the topping over the batter. Bake for 45 minutes at 375 degrees until topping is golden brown. Cut into squares. Serve warm.

Saturday, June 27, 2009

EVA'S RICE PUDDING with RAISINS

5 cups boiling water
1 1/2 cups uncooked long-grain rice
1/2 tsp salt
1 can sweetened condensed milk
1/4 cup margarine
1/2 cup raisins
1 tbsp vanilla

Combine rice, water, and salt; cover and cook for over medium heat until tender and most of the water is absorbed. This process should take about 40 minutes. Do not drain! Stir in sweetened condensed milk and margarine. Cook, stirring often, until slightly thick; about 10 minutes. Remove from the heat and add raisins and vanilla.

Wednesday, June 24, 2009

MICROWAVE LOW-FAT CHEESECAKE

2 (8-oz each) fat-free cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs
Fresh fruit of your choice for garnish

Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.

Sunday, June 21, 2009

BUTTERSCOTCH BAR COOKIES

1/2 cup all-purpose flour
1 cup Graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 tsp baking powder
1 tbsp canola oil
1 1/2 tsp vanilla extract
2 large egg whites
Nonstick cooking spray
1 tbsp powdered sugar

Preheat oven to 350 degrees. Spray a square baking pan with nonstick cooking spray and set aside.

In a mixing bowl, combine the flour, cracker crumbs, brown sugar, oats, butterscotch morsels, and baking powder; stirring with a wire whisk. In a small mixing bowl, combine the oil, vanilla, and egg whites. Add the egg mixture to the flour mixture, stirring just enough to blend. Lightly coat your hands with the cooking spray. Press the batter evenly into the prepared baking pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over the top and cut into squares.

Saturday, June 20, 2009

PEANUT BUTTER SWIRLS

1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup peanut butter
1 large egg
2 tbsp milk
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6-oz semi-sweet chocolate chips

In a large bowl, cream together the butter and sugar. Beat the peanut butter, egg, and milk into the butter mixture; set aside.

Sift the flour, salt, and baking soda into a separate bowl. Stir flour mixture gradually into the creamed mixture; combine well. Chill for several hours.

Place chilled dough on floured wax paper and toll into 15 x 8 x 4-inch rectangle. Melt chocolate chips in top of a double boiler. Cool chocolate slightly so that it is not hot enough to melt the dough. Spread chocolate over the dough. Using the wax paper to help, roll rectangle up jellyroll style. Place a baking sheet under the dough and carry it to the refrigerator. Chill 8 hours or overnight.

Preheat oven to 375 degrees. Slice chilled roll into 1/4-inch slices using a very sharp knife. Place slices on an ungreased baking sheet and bake at 375 degrees for about 8 minutes. Cool slightly before removing from pan. Cool completely on wire racks.

Yield: 3 to 4 dozen cookies.

Thursday, June 18, 2009

FRESH FRUIT NO-BAKE CHEESECAKE PIE

CRUST:
20 pecan shortbread cookies
2 tbsp butter, melted

Coat a 9-inch pie plate with nonstick spray.

Process cookies in a food processor until fine crumbs form. Add butter; process until the crumbs are moistened. Press mixture over the bottom and up the sides of the prepared pie plate. Freeze 15 minutes or until firm.

NOTE: If you do not have a food processor, you can crush the cookies in a large zip-top bag using a rolling pin. Add the butter and knead until all crumbs are moistened.

FILLING:
2 pkgs (8-oz each) Neufchatel cream cheese
3/4 cup sugar
2 tbsp grated orange zest
1 cup plus 1/4 cup orange juice
1 pkt unflavored gelatin (barely 2 1/2 tsp)

Process chream cheese, sugar, orange zest, and 1 cup orange juice in a food processor (or blender) until smooth, scraping down as needed. Leave mixture in the processor.

In a small saucepan, sprinkle gelatin over remaining 1/4 cup orange juice. Let stand 1 to 2 minutes. Stir with a heat-proof rubber spatula over medium-low heat until steaming and gelatin is completely dissolved. With food processor running, add gelatin and process until blended. Pour into crust. Cover tightly with plastic wrap and refrigerate at least 5 hours until firm.

TOPPING:

1/2 cup sweet orange marmalade
1 pint fresh strawberries, washed, dried, hulled and sliced
1/4 cup fresh blueberries
2 oranges, peeled and sectioned

Up to 2 hours before serving, heat the marmalade until melted. Strain marmalade through a sieve over top of cheesecake; spread out evenly. Arrange blueberries in the center of the pie. Arrange orange sections in a starburst pattern next to the blueberries. Arrange strawberries from the orange sections to crust. Refrigerate until serving time.

Yield: 10 servings at 457 calories, 22 g fat (10 saturated), 54 g carbs, and 6 g protein each

Monday, June 15, 2009

HONEY GINGER BITE-SIZE COOKIES

1/3 cup honey
1/4 cup butter
2 cups all-purpose flour
1/4 cup sugar
3 tbsp finely chopped crystalized ginger
1/2 tsp baking soda
1 egg, lightly beaten
powdered sugar for rolling

In a small saucepan, combine the honey and butter. Cook and stir the mixture over low heat until melted; remove from heat and pour into a large mixing bowl. Cook mixture to room temperature.

In another bowl, stir together the flour, sugar, ginger, and baking soda. Set aside.

Stir the egg into the honey mixture. Gradually stir or knead in the flour mixture. Cover and chill 1 hour.

Preheat oven to 350 degrees.

Divide the dough into 12 equal parts. On a lightly floured board, roll each part to a 10-inch rope. Cut into 1/2-inch pieces and place on an ungreased shallow baking pan. Bake 6 to 8 minutes or until tops are lightly browned at 350 degrees. Cool on paper towels. Roll in powdered sugar.

Yield: 240 tiny cookies.

Friday, June 12, 2009

COFFEE LOVER'S COFFEE CAKE

1/3 cup sugar
4 1/2 tsp instant coffee granules
1 1/2 tsp ground cinnamon

BATTER:

3 tbsp butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup plain yogurt
2 tbsp chopped nuts

Preheat oven to 350 degrees.

In a small bowl, combine the sugar, coffee granules, and cinnamon; set aside.

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture, alternately with the yogurt, to the egg mixture. Beat mixture just until combined.

Spray a 9-inch square baking pan with nonstick cooking spray. Spread half the batter evenly in bottom of the pan. Sprinkle half of the reserved sugar mixture over the batter. Repeat with the remaining batter, then the remaining sugar mixture. Using a butter knife, cut through the batter to swirl. Sprinkle nuts over the top. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack.

Tuesday, June 9, 2009

EARTHQUAKE CAKE

1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla

Preheat oven to 350 degrees.

Mix cake according to the package directions. Set aside.

Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray. Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans. Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar, cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture over the top of the cake mix, one spoonful at a time. Bake at 350 degrees for 45 to 60 minutes.

Caution: Cake must be completely cooled before cutting. If cut while warm, cake will be runny.