Thursday, August 27, 2009


1 quart ice cream, chocolate or vanilla
3/4 cup crushed malted milk balls, divided
4 (4-inch) graham cracker tart shells
3 tbsp chocolate malted milk powder
3 tbsp marshmallow creme
1 tbsp milk
1 cup whipping cream, whipped

Remove ice cream from freezer and allow to stand at room temperature for 5 minutes to soften. Spoon into a bowl and stir until creamy. Add 1/2 cup of the malted milk balls; mix well. Spoon the mixture into the tart shells and smooth the tops. Cover and freeze until firm, about 10 minutes.

In a medium sized bowl, blend the malted milk powder, marshmallow creme, and milk. Gently fold in the whipped cream. Spread this mixture over the frozen tarts, covering completely. Sprinkle the remaining crushed malted milk balls over the top. Freeze until serving time.

Monday, August 24, 2009


2 1/3 cups flour
2 cups sugar
2/3 cup butter
2 tbsp cocoa
1 cup coke
1 tsp baking soda
2 eggs
1/2 cup buttermilk
2 tsp vanilla
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 x 2-inch baking pan.

In a large bowl, stir together the flour, sugar, and baking soda; set aside.

In a medium saucepan, bring the Coca-Cola, butter, and cocoa to boiling over medium heat. While hot, add to the four mixture; stir just until combined. Add the eggs, buttermilk, and vanilla; stir until combined. Gently stir in the marshmallows (they will float to the top). Pour the batter into the prepared baking pan. Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in center comes out clean. Set pan on wire rack. Immediately spread the following topping over the hot cake.


1/2 cup butter
1/4 cup cocoa
1/4 cup Coca-Cola
2 1/2 cups sifted powdered sugar
1 tsp vanilla
1 cup chopped nuts

Bring the butter, cocoa, and Coca-Cola to boiling in a saucepan. Remove from heat and add the powdered sugar and vanilla. Mix with a wire whisk until combined. Stir in the nuts and spread over the hot cake.

Thursday, August 20, 2009


1 9-inch graham cracker crumbs pie crust
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1/3 cup bottled lemon juice concentrate
1 tsp vanilla extract
4 medium bananas

In a large mixing bowl, beat cream cheese until fluffy. Gradually add in the sweetened condensed milk while whipping until smooth. Stir in lemon juice and vanilla. Slice 2 bananas, dip in some lemon juice to avoid discoloration. Drain bananas and line the bottom of the crust with the bananas. Pour the creamed mixture over the bananas. Cover pie and refrigerate at least 3 hours until set. Before serving, slice remaining bananas, dip in lemon juice, then in graham cracker crumbs and use to garnish the top of the pie. Refrigerate any leftovers.


4 large seedless oranges
4 slices pineapple, fresh or drained
1 cup shredded coconut
4 maraschino cherries for garnish
4 mint sprigs for garnish

Peel oranges, carefully removing the outer white membranes. Cut crosswise into 1/8-inch slices.

Into 4 dessert cups, layer the pineapple slices, topped with 3/4 cup of the coconut. Top coconut with the orange slices. Cover with plastic wrap and refrigerate 2 to 3 hours. Before serving, remove plastic wrap and garnish with remaining coconut, a maraschino cherry and a mint sprig on each dish.

NOTE: This is good served with cookies, pound cake and/or brownies.

Sunday, August 16, 2009


2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
3 eggs
1 tbsp molasses
1 1/2 tsp vanilla
1/2 cup buttermilk
1/2 cup regular cream soda (do not use diet)
3/4 cup toffee pieces

Preheat oven to 350 degrees.

Place paper baking cups in 1 1/2 dozen muffin cups; set aside.

Combine flour, baking powder, baking soda, and 1/4 tsp salt. Set mixture aside.

In a large mixing bowl beat the butter on medium speed of mixer for 30 seconds. Add the granulated sugar and the brown sugar beating until thoroughly combined. Beat in eggs, one at a time, on low speed until combined. Beat in molasses and vanilla. Alternately add the flour mixture and the buttermilk and cream soda to the butter mixture. Beat on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill muffin cups about 3/4 full. Bake 18 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 5 minutes before removing from pans. Continue to cool completely on the wire racks. Frost with the icing recipe below.


1/4 cup butter, browned
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp ground nutmeg
dash of salt
1 to 2 tbsp buttermilk

To brown butter, heat in a saucepan over medium heat until lightly browned. This should take about 6-8 minutes. Allow butter to cool.

In a mixing bowl, beat remaining butter with mixer at medium speed for 30 seconds. Add the cooled browned butter to the whipped butter, beat until combined. Add the powdered sugar, vanilla, salt, and nutmeg. Beat in buttermilk until of spreadable consistency. Use immediately to frost the above cupcakes.

Wednesday, August 12, 2009


1 pkg (10-oz) frozen red raspberries in syrup, thawed
1/4 cup sugar
2 tbsp water
2 ripe peaches, halved
1 pint peach sorbet
1/2 pint raspberry sorbet
fresh red raspberries for garnish, if desired

In a blender, puree the package of raspberries. Scrape through a fine sieve into a bowl to remove the seeds.

In a small nonstick skillet, combine the sugar and water and heat over medium heat. When the sugar is dissolved and mixture starts to boil, add peaches, cut side down. Continue to boil until sugar mixture starts to caramelize and turn brown, about 5 to 6 minutes, swirling the pan occasionally. Remove from heat; carefully turn the peaches over and spoon the caramel mixture from the skillet over the cut sides.

Place a scoop of peach sorbet into each of 4 dessert bowls. Nestle a peach half, cut side up, onto the sorbet. Place a mini-scoop of raspberry sorbet in the center of the peach halves. Garnish with fresh raspberries, if desired.



2 eggs
1/2 cup all-purpose flour
1 tbsp sugar
1/4 cup milk
1/4 cup whipping cream
2 tbsp water
2 tsp melted butter

In a blender container combine the eggs, flour, sugar, milk, whipping cream, water and butter. Blend mixture until smooth; cover and refrigerate for 1 to 2 hours. Brush a small skillet with butter and heat over medium to medium-high heat until hot enough to make butter sizzle. Pour in a scant 1/4 cup of batter, swirling skillet to make about a 6-inch circle. Cook until brown on bottom and flip over to brown other side. Repeat this process until all the batter is used. Spread crepes out on a dish cloth or stack with waxed paper in between. You will need 8 crepes to complete this recipe. (Leftover crepes can be frozen.)


6 tbsp butter, softened
2 tbsp sugar
6 tbsp ground walnuts
3 tbsp orange juice
2 tbsp lemon juice
1 tsp grated lemon rind

In a medium bowl, combine the butter, sugar, nuts, orange juice, lemon juice and lemon rind. Mix until well combined. Reheat crepes, if necessary, and spread with the mixture. Fold in half then in half again to make a triangle. Place in a heatproof dish.

Warm 2 tablespoons of orange-flavored liqueur over the crepes. Carefully ignite with a long-stemmed match, while shaking the pan back and forth. Spoon flaming liqueur over the crepes until fire dies out. Serve immediately.

Saturday, August 8, 2009


1 pkg (3-oz) cream cheese, softened
1 tbsp sugar
1/2 cup low-fat milk
1 can (8-oz) crushed pineapple, drained
1 1/3 cup flaked coconut
1 carton (8-oz) frozen whipped topping, thawed
1 9-inch graham cracker crumb crust

Combine cream cheese, sugar, milk, 1/2 cup of the pineapple, and the coconut in blender container. Cover and blend at medium speed for 30 minutes. Fold mixture into the whipped topping and spoon into the crust. Freeze 4 hours or until firm.

To serve: Remove from freezer and allow to stand at room temperature 5 to 10 minutes before cutting. Garnish pieces with the remaining pineapple.

Note: Store leftovers in freezer.

Monday, August 3, 2009


3 3/4 to 4 1/4 cups all-purpose flour
1/2 cup sugar
1 pkg active dry yeast
1/2 tsp salt
1 can (5-oz) evaporated milk
1/3 cup water
1/4 cup butter
2 eggs at room temperature
1 cup fruit preserves at room temperature
Powdered sugar icing
2 tbsp toasted sliced almonds

In a large mixing bowl, mix 2 cups of the flour, sugar, salt, and undissolved yeast. Heat the milk, water and butter to 120 to 130 degrees. (Butter does not need to be melted.) Add hot mixture to the dry mixture; beat 2 minutes at low speed of electric mixer. Add eggs and beat two minutes at medium speed. Stir in enough of the remaining flour to make a soft dough. Knead on a lightly floured surface around 4 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place 45 to 60 minutes until about double in size.

Punch down the dough then divide in half. Roll one of the halves to an 18 x 12-inch rectangle. Spread with half the fruit preserves. Roll up from the long side like a jelly roll. Pinch edges to seal. Place the roll, seam side up, in a greased 12-cup Bundt pan. Seal ends. Repeat the process with the other half of the dough and preserves. Place this roll in the pan, seam side down on top of the other roll; seal ends. Cover pan and let rise in a warm place for about 45 minutes until about doubled in size.

Bake cake in a preheated 350 degree oven for 35 to 45 minutes or until done. To prevent over-browning cover with foil after the first 20 minutes of baking. Remove cake from pan for cooling and cool on a wire rack. If desired, pour a powdered sugar glaze over top of cake and sprinkle top with the almonds.

To make a powdered sugar glaze, mix powdered sugar with enough milk to make a drizzling consistency. Add 1/2 to 1 tsp of vanilla extract, lemon extract, or butter extract based on the flavor of preserves you are using. Serve with a fruit butter, if desired.

To Make Fruit Butters:

1/2 cup softened butter
1/4 cup preserves (same flavor you used in the cake)

Gradually beat the preserves into the butter until blended. Spread on pieces of cake before eating, if desired.

Sunday, August 2, 2009


1 box (16-oz) Angel food cake mix
1 tbsp chopped crystallized ginger
1/4 cup confectioners' sugar, divided
3/4 cup peach preserves
1 quart peach slices
1 pint blueberries
1 tbsp lemon juice
2 cups heavy cream
1/2 cup prepared lemon curd

Preheat oven to 350 degrees. Prepare the cake batter by preparing the mix according to package directions then stir in the crystallized ginger. Line a jelly roll pan, 11 x 17-inches, with parchment paper. Pour batter into the pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Let cake cool for 10 minutes. Sprinkle 1 tablespoon of the confectioners' sugar and remove the parchment paper. Cut cake lengthwise into 3 equal pieces. Starting with the long side, tightly roll each piece in paper towel. Let cool completely. Unroll cakes and spread each piece with 1/4 cup of the peach preserves. Re-roll the cakes. Cut each roll into 12 slices.

In a bowl, combine the peach slices, blueberries, lemon juice, and 1 tablespoon confectioners' sugar; toss gently to coat.

In medium bowl of electric mixer, beat on high speed the heavy cream and remaining confectioners' sugar. Beat for 2 minutes or until stiff peaks form. Fold in the lemon curd.

To assemble: Place 12 cake slices, spiral side out, along bottom of trifle bowl. Arrange Arrange peach slices above each cake slice. Add another layer of cake spirals above peaches. Place remaining cake slices in the center of bowl. Spoon the blueberries around the cake slices and peaches. Top the berries with the whipped cream mixture. Add a couple of peach slices to the top along with a sprig of fresh mint as garnish, if desired.

Saturday, August 1, 2009


1/2 cup butter flavored shortening
1 pkg (3-oz) cream cheese, softened
1 tbsp milk
1/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees. Spray spray baking sheet with nonstick cooking spray; set aside.

Cream shortening, cream cheese, and milk in a medium mixing bowl at medium speed of electric mixer until well blended. Beat in the brown sugar and the preserves. Combine the flour, baking powder, cinnamon and salt. Mix the flour mixture into the creamed mixture. Stir in nuts.Drop two level tablespoonfuls of dough into a mound for each cookie. Place 2-inches apart on baking sheet. Bake at 350 for 14 minutes. Cool on baking sheet 1 minute then removing to wire racks to cool. Cool completely then frost with the frosting recipe below.


1 cup powdered sugar
1/4 cup apricot preserves
1 tbsp butter flavored shortening
flaked coconut, chopped

Combine the powdered sugar preserves and shortening in a small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle with coconut.