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.

NANA'S OLD FASHION BANANA WALNUT BREAD

5 tbsp butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan; set aside.

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.

Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

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.

Tuesday, June 23, 2009

BROWN DERBY PIE

1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 stick butter, melted
1 cup chopped nuts
6-oz pkg. semi-sweet chocolate chips
1 tsp vanilla
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.

In a large bowl, mix together sugar and flour. Add the butter, egg, and vanilla to the mixture and blend well. Stir in the nuts and chocolate chips. Pour mixture into the unbaked pie shell. Bake at 325 degrees for 45 minutes.

FROSTED ROCKY ROAD FUDGE BARS

COOKIES:
1/2 cup butter
1-oz unsweetened chocolate
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1 cup nuts, chopped

FILLING:
6-oz cream cheese at room temperature
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup butter at room temperature
1 egg
1/2 tsp vanilla extract
1/4 cup nuts, chopped
1 cup semi-sweet chocolate pieces
2 cups miniature marshmallows

FROSTING:
1/4 cup butter
1-oz unsweetened chocolate
2-oz cream cheese
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla extract

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

To prepare the cookie layer, melt the butter and chocolate in a large saucepan over low heat. Remove from the heat. Add the sugar, flour, baking powder and vanilla to the chocolate mixture and mix well. Beat in the eggs. Stir the chopped nuts into the mixture. Spread over the bottom of the prepared pan.

To prepare the filling, combine the cream cheese with sugar, flour, butter, egg, and vanilla in a small bowl. Blend mixture until smooth and fluffy. Stir in the chopped nuts and spread the mixture over the chocolate mixture. Sprinkle with the semi-sweet chocolate. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle the marshmallows over the top and bake another couple of minutes.

To prepare the frosting, over low heat, melt the butter, chocolate, and cream cheese in a large saucepan. Stir in the milk. Whisk in the powdered sugar and vanilla until smooth. Immediately pour over the marshmallows and swirl together with a knife. Store in the refrigerator.

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.

EASY TIRAMISU BOWL

1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkgs (3.4 oz each) vanilla instant pudding mix
1 tub (8-oz) frozen whipped topping, thawed
48 vanilla wafers
1/2 cup strong brewed coffee
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.

Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.

Garnish the top with the remaining whipped topping and the fresh raspberries.

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.

CHERRY NUGGET COOKIES

1 cup shortening
3-oz cream cheese
1 cup sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
1/4 tsp baking soda
1 1/3 cups chopped nuts
Large jar of maraschino cherries

Preheat oven to 350 degrees.

In a large mixing bowl, combine the shortening, cream cheese and sugar until well combined. Add egg and almond extract; mix in well. Mix flour and baking soda together and add gradually to the shortening mixture. Cover dough and chill. Drain cherries and cut in halves. When dough is thoroughly chilled, roll into balls. Roll the balls in the chopped nuts. Place balls on a very lightly greased cookie sheet or line cookie sheet with parchment paper. Place a cherry half in the center of each cookie. Bake at 350 degrees about 16 minutes or until barely browned.

Friday, June 19, 2009

FRUIT TOPPED PETITE CHEESECAKES

CRUST:
1 cup Graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted

FILLING:
1 cup sugar
2 tbsp lemon juice
3 pkgs (8-oz)cream cheese, softened
3 eggs
2 tsp vanilla

TOPPING:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach, strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners; set aside.

In a mixing bowl, combine the Graham cracker crumbs, the 2 tablespoons of sugar, and the butter. Divide the mixture evenly among the lined muffin tins and press the crumbs to form a solid layer in each cupcake liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce oven heat to 325 degrees.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add the 1 cup of sugar and continue to beat until smooth. Scrape the inside of the bowl to be all the mixture is in the bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla; mix just to incorporate. Fill cupcake liners 2/3 full with the cream cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Top with the fruit filling and refrigerate until ready to serve.

VERY CHOCOLATE COOKIES

1 3/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 (1 1/2 sticks) cup butter, softened
2 eggs
2 tbsp plus 1 tsp milk
1 tsp vanilla extract
2 cups (12-oz pkg) chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Stir together flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl. Add butter, eggs, milk and vanilla; beat until well blended. Stir in chocolate chips and nuts. Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake 9 to 11 minutes or just until set. Do not overbake. Cool slightly then remove to a wire rack to cool completely.

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

Wednesday, June 17, 2009

REDUCED FAT CARAMEL APPLE CAKE

1 1/2 cup reduced-fat baking mix
1/2 cup sugar
1/2 cup 1% milk
2 cups sliced peeled cooking apples
1 tbsp lemon juice
2/3 cups packed brown sugar
3/4 tsp cinnamon
1 cup boiling water

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together the baking mix, sugar, and milk until blended. Pour mixture into an ungreased 9-inch square baking pan. Top mixture with the apples and sprinkle with lemon juice. In a small bowl, combine the brown sugar and cinnamon; sprinkle over the apples. Pour the boiling water over the apples. Bake in 350 degree oven for 50 to 60 minutes.

RASPBERRY SWIRL CHEESECAKE BARS

CRUST:

1 1/2 (3/4 cup) sticks butter
1 cup powdered sugar
1/2 tsp salt
1 1/2 cups all-purpose flour

Preheat oven to 325 degrees. Line a 9 x 13-inch baking pan with heavy-duty foil and allow foil to extend 2-inches above pan on both ends.

Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add powdered sugar and salt, beat 1 minute until light and fluffy. On low speed, gradually beat in the flour just until blended. Using your fingers, press the mixture evenly over the bottom of the foil lined pan. Bake for 18 minutes or until golden. Cool pan on a wire rack. Allow to cool.

FILLING:

4-oz white baking chocolate
1 cup frozen unsweetened raspberries, thawed
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
1/4 tsp liquid red food coloring
1/4 tsp raspberry extract

Melt white chocolate in a small bowl in the microwave according to package directions. Cool to room temperature.

While chocolate cools, using a rubber spatula, press raspberries through a fine strainer set over a medium bowl. Discard seeds. You should have 1/4 cup raspberry puree. Set puree aside.

In a large mixer bowl, using medium-high speed, beat cream cheese and sugar for 2 minutes or until creamy. Reduce speed to low and beat in the eggs, one at a time, until combined. Beat in sour cream and vanilla extract. Beat in flour just until blended.

Remove 1 cup of the batter and stir into the raspberry puree along with red food coloring and raspberry extract. Stir the white chocolate into the remaining batter. Pour 1 1/2 cups of the white batter over the crust; top with spoonfuls of the remaining raspberry mixture. Top with the remaining white batter to cover. Top with small dollops of the reserved raspberry mixture. Drag a toothpick through the dollops of raspberry mixture and top white batter to marbleize.

Bake 30 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack. Refrigerate at least 1 hour until firm. To serve, hold foil by the ends and lift to a cutting board. Cut into 4 equal rows lengthwise and 8 rows crosswise.

Per bar of the above size: 172 calories, 15 g carbs, 3 g protein, 11 g fat

Tuesday, June 16, 2009

CHOCOLATE KISSES CAKE

1 cup boiling water
1 cup dates, cut-up
1 tsp baking soda
1 cup butter
1 cup sugar
1 tsp vanilla
4 eggs, beaten
2 1/2 cups all-purpose flour
1/4 tsp salt
40 chocolate candy kisses
1 cup chopped pecans

Preheat oven to 325 degrees. Lightly grease a 10-inch tube pan; set aside.

Combine the boiling water, dates, and baking soda together; set aside and allow to cool.

In a large mixing bowl, cream together the butter, sugar, and vanilla. Add the eggs and blend into the mixture. Sift flour and salt together; add alternately to the batter with the date mixture. Pour half the batter into the prepared tube pan. Sprinkle half of the nuts and half of the candy kisses. Add remaining batter and top with remaining nuts and kisses. Bake for 1 hour at 325 degrees. Cool 15 minutes before removing from pan.

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.

Thursday, June 11, 2009

BUTTER COOKIE DOUGH AND FROSTING

1 1/2 cups butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp salt
4 1/2 cups all-purpose flour

Preheat oven to 375 degrees.

In a large mixing bowl, using an electric mixer, beat butter, sugar, egg, vanilla, and salt together until light and fluffy. Gradually add flour and beat until well mixed. Cover dough and chill 1 hour. Work with 1/4 of the dough at a time, keeping the remaining dough refrigerated. Roll out to 1/4-inch thick between two sheets of waxed paper. Cut dough into desired shapes. Place cookies on an ungreased baking sheet and bake at 375 degrees for 8 to 10 minutes. Remove cookies to wire rack to cool; cool completely.

Frosting:

2 cups confectioners' sugar
1/4 cup butter, softened
2 tbsp milk
1 tsp vanilla

In a large bowl, beat all ingredients together and use to frost cookies.

Wednesday, June 10, 2009

MOLLIE'S CINNAMON ROLLS

4 1/2 to 5 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs, beaten
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbsp cinnamon
1/2 cup butter, softened

In a small bowl, pour the dry yeast into about 1/3 cup warm water and sprinkle with sugar. In a glass bowl, combine the milk, butter, sugar, and salt; microwave on high for 2 minutes but do not boil. Stir milk and butter mixture until butter is melted and has cooled slightly.

In a large mixing bowl, put 2 cups of the flour and pour the dissolved yeast on top. Pour the slightly cooled milk mixture on top of the flour and and yeast and mix with a wire whisk. Add the beaten eggs and whisk until well blended. Gradually add the remaining flour until a soft elastic dough is formed. Place mixture in a greased glass bowl, turning once, and cover with a thin damp cloth. Let rise until doubled in size.

For the filling, combine brown sugar, 1/4 cup flour, and cinnamon. Punch down the dough and turn out on a lightly floured surface. Cover and let rest for 15 minutes. Roll the dough into a 12-inch square.

Spread the softened 1/2 cup of butter evenly on the dough. Sprinkle with the filling mixture. Roll up jelly-roll style and pinch edges to seal. Slice to the desired thickness and place in a greased pan. Let rise until doubled in size and then bake in a 350 degree preheated oven until golden brown. Baking time will depend on the thickness you slice your rolls and how tightly you put them in the pan.

Allow rolls to cool for 5 minutes after removing from the oven. Make the following powdered sugar glaze and drizzle over the warm rolls.

POWDERED SUGAR GLAZE:

In a small bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon vanilla, and enough cream (probably 1 to 2 tablespoons) to make a drizzling consistency.

CHERRY FLIP

1/3 lb graham cracker crumbs
1 stick butter, melted
8-oz cream cheese
1 cup powdered sugar
2 tbsp milk
1/2 pint heavy whipping cream, whipped and sweetened to taste with some powdered sugar
1 cup chopped nuts, optional
21-oz can cherry pie filling

Preheat oven to 350 degrees.

In a medium bowl, mix graham cracker crumbs with melted butter; press crumb mixture into an 8 x 10-inch baking dish. Bake crust at 350 degrees for 10 minutes. Set crust aside to cool.

Using an electric mixer, blend cream cheese, powdered sugar, and milk together until smooth. When crust is cooled, scrape the cream cheese mixture into the crust and smooth it out. Top with the whipped cream, sprinkle nuts over whipped cream, and spoon the pie filling over the top. Refrigerate for at least 1 1/2 hours to set.

Note: For other options try the following combinations: apple pie filling with walnuts, peach pie filling with toasted almonds, blueberry pie filling with pecans.

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.

HOT FUDGE PIE

1/2 cup butter
3 (1-oz each)squares unsweetened baking chocolate
4 eggs
3 tbsp white corn syrup
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

Saturday, June 6, 2009

LEMON WITH RASPBERRIES PAVLOVA

4 egg whites
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
8-oz frozen whipped topping, thawed
1 1/2 cups fresh raspberries

Place egg whites in a large mixer bowl and let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.

Preheat oven to 225 degrees.

Add the cornstarch, vinegar, and vanilla to the egg whites. Beat whites on medium speed of electric mixer until stiff peaks form. Gradually add in the sugar, 1 tbsp at a time, on high speed until stiff peaks form. Spread mixture into a 12-inch circle on the parchment lined pizza pan, forming a shallow well in the center. Bake at 225 degrees for 55 to 65 minutes or until set and lightly browned. Turn oven off but leave in the oven for 1 hour to 1 hour 15 minutes.

Just before serving, spread the lemon curd into the meringue shell. Top with the whipped topping and sprinkle the fresh raspberries over the top.

Yield: 10 servings.

Note: Lemon curd is sold near the jams and jellies section in most supermarkets.

APRICOT ANGEL FOOD CAKE

1 1/2 cups egg whites (apprx 10)
1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot preserves
2 tbsp water

Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Sift flour and 1/2 cup of the sugar together twice; set aside.

Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.

In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.

Serves 12.

Friday, June 5, 2009

LEMON DIMPLES

1 1/2 sticks unsalted butter, softened
1/2 cup confectioners' sugar + extra for dusting
1/4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 cup prepared lemon curd

In a large mixer bowl, beat butter and sugars on medium speed of electric mixer until fluffy. Beat in egg, lemon zest, lemon juice, and vanilla extract. On low speed, beat in baking powder then the flour until it is incorporated. Cover dough and chill in the refrigerator for an hour. Place lemon curd into a small ziptop food-storage bag and seal.

Heat the oven to 350 degrees. Line baking sheets with parchment paper. Shape scant tablespoonsful of dough into balls. Place dough balls 2-inches apart on the prepared baking sheets. Using your index finger, make a deep indentation in center of each dough ball. Snip a tiny corner of the ziptop bag and pipe the lemon curd into the indentations to fill completely. This takes about 1 teaspoon per cookie. Bake 15 minutes or until the cookie edges just start to brown lightly. Do not overbake. Cool completely on the baking sheet on a wire rack. Dust the edges of the cookies with powdered sugar.