Monday, August 31, 2009

MIZ IDA'S PINEAPPLE CREAM PIE

1/2 cup sugar
1/8 tsp salt
6 tbsp flour
1 cup crushed pineapple(drained)
3 egg yolks
3 tbsp butter
1 1/4 cup milk
juice from 1 lemon
1 9-inch baked pie shell

In the top part of a double boiler, mix sugar, salt, and flour together; add the pineapple. Add the beaten egg yolks, butter, and milk. Cook in a double boiler over hot water, until thickened. Add the lemon juice and mix thoroughly. Cool slightly and pour mixture into the baked pie shell. Cover with your favorite meringue or whipped cream.

CHOCOLATE STRAWBERRY LAYER CAKE

2 eggs
1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans; set aside.

Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners' sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving.

Saturday, August 29, 2009

FRESH APPLE-WALNUT BUNDT CAKE

3 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 1/4 cups cooking oil
2 eggs
2 tsp vanilla
1 cup walnuts, coarsely chopped
3 cups fresh apples, peeled and coarsely chopped

Preheat oven to 325 degrees.

In a large mixing bowl combine the flour, sugar, salt, baking soda, nutmeg, and cinnamon together well. Add the oil, eggs, and vanilla, mixing until well blended. Stir in the walnuts and apples. Pour the batter into a greased Bundt pan and bake in a 325 degree oven for 1 hour and 15 minutes.

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips

Heat oven to 350 degrees.

In a large mixer bowl cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine the flour, cocoa, baking soda and salt; gradually blend into the creamed mixture. Stir in the peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes being careful not to overbake. These cookies will be soft and puffy. They will flatten while cooling. Cool slightly on the pan then remove from the cookie sheets and remove to wire racks to cool completely.

Yield: 4 to 5 dozen cookies

Friday, August 28, 2009

CHRISTMAS MARBLE BARK CANDY

6 squares semisweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semisweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to marbleize. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

CHOCOLATE FUDGE SHEET CAKE

3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

Thursday, August 27, 2009

INDIVIDUAL CHOCOLATE MALT TART

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.

WHITE APRICOT ALMOND FUDGE

2 1/2 cups confectioners sugar
2/3 cup milk
1/4 butter
12-oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried apricots
3/4 cup toasted almond slices

Line an 8-inch square pan with foil; grease foil and set aside.

Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and bring to a boil, stirring constantly. Without stirring, boil for 5 minutes.

Bring heat to low and add chocolate and almond extract. Stir then whisk until chocolate melts and mixture is smooth. Stir in the dried cherries and toasted almonds. Pour mixture into prepared pan. Refrigerate for two hours or until firm. Invert pan, remove foil, and cut into 36 squares.

Wednesday, August 26, 2009

SWISS NUT CAKE

2 cups all-purpose flour
1 cup chopped pecans
2 tsp baking soda
1 can (20-oz) can crushed pineapple
2 cups sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees. Spray an 8 x 12-inch glass baking dish with nonstick cooking spray; set aside.

In a medium mixing bowl, mix together the flour, pecans, baking soda, and sugar; stir to mix well. Add the crushed pineapple, eggs, and vanilla to the dry mixture. Mix until the ingredients are well blended. Pour into the prepared baking dish and bake at 350 degrees for 35 to 45 minutes.

Cream cheese frosting is recommended for this cake.

PEACH AND GINGER ALE PUNCH

3 cups water
1 1/2 cups sugar
1 pkg (3-oz) peach-flavored gelatin
1 can (29-oz) peach slices in light syrup
4 cans (11.3-oz each) peach nectar
1/2 cup lemon juice
8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.

Tuesday, August 25, 2009

CRAN-APPLE ORANGE BUNDT CAKE

2 cups all-purpose flour
1 1/2 cups quick oats (uncooked)
1 cup sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
3 eggs
3/4 cup finely chopped peeled apple
3/4 cup butter, melted
1 tbsp grated orange peel
1 1/2 cups chopped cranberries
1 cup powdered sugar
4 1/2 tsp orange juice

Preheat oven to 325 degrees. Generously grease a 12-cup Bundt baking pan; set aside.

In a large bowl combine the flour, oats, sugar, nuts, baking powder, salt, and baking soda; blend together well. Add the milk, eggs, apple, butter, and orange peel; mix until well blended. Fold in the cranberries. Pour batter into the prepared Bundt pan. Bake in 325 degree oven for 55 to 60 minutes or until golden brown. Cool cake in the pan for 15 minutes before removing to cool completely on a wire rack. After cake has cooled, mix the powdered sugar with the orange juice and drizzle over the top of the cake. Garnish with additional walnuts, if desired.

Yield: 12 servings

M&M Party Cookies

1 cup butter flavored shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups M&M plain chocolate candies

Preheat oven to 375 degrees.

Beat sugars and shortening in a large bowl until light and fluffy. Blend in eggs and vanilla extract. Combine the flour, salt, and soda; combine with the sugar mixture. Mix together well. Stir in 1/2 cup of the candies. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Press the remaining candies onto the tops of the cookies. Bake 10 to 12 minutes.

Yield: 6 dozen cookies

Monday, August 24, 2009

PISTACHIO DIVINITY

This recipe is from an old Kansas newspaper clipping.

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla extract
2/3 cup coarsely chopped pistachios

In a heavy 2-quart saucepan, combine the sugar, corn syrup, and water; stir just until the sugar is dissolves. Cook to 260 degrees on a candy thermometer (hard ball stage). While sugar mixture cooks, beat egg whites with an electric mixer until stiff peaks form. While beating at high speed, gradually pour the sugar mixture over the egg whites. Add the vanilla and beat until the candy loses its gloss and holds its shape. Quickly add the nuts and mix well. Quickly spoon teaspoonfuls onto waxed paper covered cookie sheets.

Yield: about 3 dozen pieces

GRANDSON'S FAVORITE COCA-COLA CAKE

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.

TOPPING:

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.

Saturday, August 22, 2009

Chocolate Marshmallow Cookies

1 3/4 cups sifted flour
1/2 tsp salt
1/2 cup shortening
1 egg
1/4 cup milk
1/2 tsp baking powder
1/2 cup cocoa
1 cup sugar
1 tsp vanilla
18 marshmallows

In a large mixing bowl, beat the shortening and sugar together until creamy. Add the egg and milk. Combine the flour, salt, baking powder, and cocoa together and add to the mixture. Mix well to blend and stir in the vanilla. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees about 10 minutes until partially done. Remove from oven and add 1/2 of a marshmallow, cut side down, to the top of each cookie. Return to the oven and bake another 8 minutes or so until the marshmallows are soft.

Oregon's Blackberry-Apple Crunch

Filling:

4 cups sliced Granny Smith apples
2 cups fresh blackberries (may use frozen but do not thaw)
3/4 cup sugar

Topping:

3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup chopped walnuts
1/2 cup butter
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine the apples, berries, and sugar. When well combined, pour mixture into a 9 x 13 x 2-inch baking pan or dish.

In another large bowl, combine the brown sugar, flour, oats, walnuts, butter and cinnamon; blend together using your fingers. Sprinkle over the top of the fruit. Bake at 350 degrees for approximately an hour or until the top is brown and fruit is bubbly.

Thursday, August 20, 2009

BANANA CREAM CHEESE PIE

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.

ORANGE AMBROSIA

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.

Wednesday, August 19, 2009

LEMON COCONUT SQUARES

1 cup graham cracker crumbs
1/4 cup melted butter
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1/2 tsp grated lemon rind
1 carton (12-oz) frozen whipped topping, thawed
2 2/3 cups flaked coconut
9 mint sprigs for garnish, if desired
9 thin lemon slices, if desired

Combine the graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch square pan.

In a large bowl, combine the sweetened condensed milk, lemon juice and rind. Fold in 3 1/2 cups of the whipped topping and 1 1/2 cups of the coconut. Spread the mixture over the crumbs. Sprinkle remaining coconut over the lemon mixture. Chill at least 2 hours to set. Cut into squares. Top squares with the remaining whipped topping. If desired, garnish with lemon slices and mint sprigs.

Yield: 9 bars

CANDY KISSES BROWNIES

1 pkg double fudge brownie mix
1/3 cup canola oil
2 eggs
2 tbsp water
28 chocolate candy kisses, unwrapped
1 can chocolate frosting

Preheat oven to 350 degrees. Spray 28 mini-muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the brownie mix, canola oil, eggs, water, and fudge packet from the brownie mix. Stir with a spoon to blend well. Drop one heaping teaspoonful of batter into each muffin cup; top with the candy kisses. Cover candies with the remaining batter. Bake at 350 degrees for 15 to 17 minutes. Cool for 5 minutes on a wire rack. Carefully loosen brownies and remove from pans. Cool completely on a wire rack. Frost after cooled. Decorate if desired.

Tuesday, August 18, 2009

CARROT-FRUIT BUNDT CAKE

3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried apricots, finely diced
1/2 cup dried currants
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
4 cups shredded carrots
1 tbsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan; set aside.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.

In a small bowl, set aside 2 tablespoons of the apricots and 1 tablespoon of the currants.

Combine the remaining apricots, currants, and ginger into flour mixture.

In another large bowl, stir together the granulated sugar, brown sugar, eggs, egg whites, applesauce, canola oil, carrots, and vanilla. Stir together well, using the back of the spoon to break up any clumps of brown sugar. Stir the sugar mixture into the flour mixture to blend. Pour the batter into the prepared bundt pan.

Bake at 350 degrees for 1 hour and 15 to 20 minutes, until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Turn pan upside down and turn out the cake to cool completely on the wire rack.

GLAZE:

1 can (6-oz) pineapple juice
1/2 cup fresh orange juice
2 tbsp honey
2 tbsp toasted, chopped pecans

While cake is cooling, combine the juices and honey in a medium saucepan. Bring the mixture to a boil. Reduce the heat to low and gently boil 12 to 15 minutes until glaze has thickened and has reduced down to about a third of a cup. Pour glaze into a small bowl and cool for 15 minutes. Stir the reserved (from the cake recipe) apricots and currants into the glaze mixture. Spoon the glaze over the cooled cake, pressing fruit so it sticks to the cake. Sprinkle the pecans over the top of the cake, pressing lightly to stick.

Yield: 12 servings

NOTE: This cake is even better when baked a day ahead of serving, allowing the flavors to meld.

CHOCOLATE DIPPED OATMEAL CRISPS

1 3/4 cups quick-cooking oats
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening

Preheat oven to 350 degrees.

Line a cookie sheet with heavy duty foil and set aside.

In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.

Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.

In a small heavy saucepan, heat the chocolate chips and shortening over low heat until melted, stirring occasionally. Dip half of each cookie into the chocolate mixture. Cool on waxed paper until chocolate sets.

Yield: Approximately 5 dozen cookies.

Monday, August 17, 2009

BANANA SPLIT DELIGHT

SAUCE:
2 cups confectioners' sugar
1 can (12-oz) evaporated milk
1 stick butter
3/4 cup semisweet chocolate chips

In a medium saucepan, over medium-low heat, melt the butter; add sugar and stir to blend. Gradually stir in the evaporated milk while stirring. Add the chocolate chips and stir constantly while cooking for 8 minutes. Cool at least 45 minutes.

BASE:
2 1/2 cups approximately 24) creme-filled cookies, finely crushed
1/2 stick butter

In a large bowl, combine the cookie crumbs and butter. Mix well and press lightly onto the bottom of an ungreased 9 x 13 x 2-inch pan.

Filling:
3 medium bananas, thinly sliced
1/2 gallon vanilla ice cream, softened
1 can (8-oz) crushed pineapple, drained (use juice to dip bananas to prevent browning)

Arrange the sliced bananas over the cookie crumb crust. Spoon half of the ice cream over the bananas. Refrigerate remaining ice cream. Spoon half of the cooled chocolate sauce over the ice cream layer. Freeze until firm. Spoon remaining ice cream over the chocolate layer. Spoon the pineapple over the ice cream. Cover and freeze until firm.

TOPPING:
Frozen whipped topping, thawed
chopped pecans or peanuts, optional
maraschino cherries, optional

To serve, cut into squares and place on dessert plates. Drizzle remaining chocolate sauce over squares. Top with whipped topping, nuts, and cherries, if desired.

LEMONY CHEESECAKE BARS

1 1/2 cups graham cracker crumbs
1/3 cup finely chopped nuts
1/3 cup sugar
1/3 cup melted butter
2 pkgs (8-oz each) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 eggs
1/2 cup lemon juice

Preheat oven to 325 degrees.

In a mixing bowl, combine the graham cracker crumbs, nuts, sugar, and melted butter; mix well. Reserve 1/3 cup; set aside. Press the remaining mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 325 minutes for 6 minutes.

In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs and beat just until combined. Stir in the lemon juice. Spoon the mixture over the baked crust. Spoon the reserved crumb mixture over the top of the filling. Bake about 30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for an hour then store in refrigerator. Cut into 24 bars to serve.

Sunday, August 16, 2009

PRIZE WINNING TOFFEE CUPCAKES WITH BUTTER FROSTING

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.

BROWN BUTTERCREAM ICING

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.

Saturday, August 15, 2009

BUTTER FLAVORED COOKIE PRESS COOKIES

1 cup butter flavored shortening
1/2 cup sugar
1 egg
3/4 tsp salt
3/4 tsp vanilla
1/2 tsp almond extract
2 1/4 cups all-purpose flour

Preheat oven to 400 degrees.

Cream shortening and sugar together in a large mixing bowl with mixer on medium speed. When well blended add egg, salt, vanilla, and almond extract. Stir in the flour. Place dough in cookie press using your preference of shapes. Press about 2-inches apart on cooled, ungreased cookie sheets. Bake at 400 degrees 5 to 7 minutes or until set. Do not brown. Cool for a minute on baking sheet then remove to wire racks to cool completely. Decorate as desired.

Note: You may use a few drops of food coloring to the dough if desired.

ROYAL ICING FOR DECORATING COOKIES

1 lb confectioners' sugar
3 tbsp Just Whites*
6 tbsp water

In a large mixing bowl, with mixer on low speed, beat confectioners' sugar and the Just Whites. Add water, beating until blended. Increase mixer speed to high; beat 8 minutes or until icing is very thick and white. Beat in small amount of food coloring as desired.

Yield: 2 1/2 cups

*Just Whites is available in the supermarket by the eggs.

Friday, August 14, 2009

MARASCHINO CHERRY HIDEAWAYS

2/3 cup butter-flavored shortening
3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained

Dipping Chocolate:

1 cup dark melting chocolate, cut into small pieces
2 tbsp butter-flavored shortening
finely chopped pecans
slivered white chocolate for garnish, optional

Preheat oven to 350 degrees.

Cream the butter flavored shortening, sugar, egg, milk, and vanilla in a large mixing bowl with mixer on medium speed. Cream until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture with mixer at low speed. Take a piece of dough and press into a thin layer around a maraschino cherry. Repeat with the remaining cherries. Place on an ungreased baking sheet about 2-inches apart. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a minute then remove to wire racks to cool. Cool completely while preparing the dipping chocolate.

Dipping Chocolate: In a glass measuring cup melt the dark chocolate and shortening together in the microwave, stirring every 30 seconds until melted and blended. Drop one cookie at a time into the chocolate mixture using a fork to turn and coat. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drain back into the measuring cup. Place on a waxed paper covered baking sheet or tray. Sprinkle the top with chopped pecans. Sprinkle with the white chocolate while still wet, if using. Chill in the refrigerator to set the chocolate.

Yield: 4 dozen

CHERRY SORBET

1 lb bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired

In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.

Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.

Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.

To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.

Thursday, August 13, 2009

CHERRY CHEESE BARS

CRUST:
1 cup walnut pieces, divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter flavored shortening
1/2 cup flaked coconut

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

Coarsely chop 1/2 cup of the nuts for topping; set aside.

Finely chop the remaining walnuts.

In a medium bowl, combine the flour and brown sugar. Cut in the butter flavored shortening until mixture forms fine crumbs. Stir in the finely chopped walnuts and the coconut; mix well. Remove 1/2 cup of the crumb mixture and set aside. Press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

FILLING:
2 pkgs (8-oz each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 tsps vanilla
1 can (21-oz) cherry pie filling

In a small mixing bowl, beat cream cheese, sugar, eggs and vanilla at medium speed until smooth. Spread over the hot baked crust and return pan to the oven. Bake another 15 minutes. Remove from oven and spread the cherry pie filling over the cream cheese layer. Combine the reserved coarsely chopped walnuts and the reserved crumbs. Sprinkle the mixture evenly over the cherries. Return to the oven and bake for another 15 minutes. Cool. Refrigerate for several hours before serving. To serve, cut into 36 bars.

NOTE: You can make this recipe diabetic friendly by substituting 1/4 cup Splenda Brown Sugar Blend for the brown sugar in the crust. For the filling, substitute an equal amount of Splenda granular for the granulated sugar. Substitute "No sugar added", Splenda sweetened cherry pie filling.

OREOS LAYER CAKE

CAKE:
1 3/4 cups all-purpose flour
2/3 cup cocoa baking powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour. Shake over the trash to eliminate any excess flour; set aside.

In a medium bowl, mix together until well blended the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, beat the flour mixture into the butter mixture in three additions alternating with buttermilk. Begin and end with the flour. Beat 1 minute after all additions. Divide batter evenly between the two prepared pans. Gently tap on countertop to remove any air bubbles. Bake at 350 degrees for about 36 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes before removing cakes. Turn the cakes out onto the racks and let cool completely.

When cakes are completely cooled trim cake tops to level. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake plate and top with 1/3 of the filling (recipe below), spread evenly over top. Repeat with 2 more layers and the remaining filling. Top with the last layer, cut side down. Refrigerate 20 minutes for the filling to set.

FILLING:
4 oz cream cheese, softened
1 stick butter, softened
16 oz powdered sugar
3 to 4 tablespoons milk

In a large mixing bowl, with mixer on medium speed, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then 3 tablespoons milk. Beat for 2 minutes until light and fluffy. During this process, add the other tablespoon of milk if needed. Use to fill cake layers as directed above.

FROSTING:
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
3 cups crushed Oreos

In a large mixing bowl, with mixer on high speed, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over the cake, using the back of a spoon to make swirls and peaks on the top. Gently press the Oreo crumbs onto the sides of the cake to cover sides completely.

Wednesday, August 12, 2009

FRESH PEACH MELBAS

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.

FLAMING CITRUS CREPES

CREPES:

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.)

FILLING:

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.

Monday, August 10, 2009

STRAWBERRY MARGARITA SORBET

This is a recipe by Barbara Pool Fenzl an author and teacher at a Southwest Cooking School.

2 cups water
1 cup sugar
4 cups fresh strawberries, hulled OR 20-oz bag frozen whole strawberries, thawed
1/3 cup fresh lime juice
1/3 cup tequila
1/4 cup orange-flavored liqueur
Fresh mint sprigs for garnish

Bring water and sugar to boil in a medium saucepan over high heat; cook, stirring, until sugar is dissolved. Remove from heat and cool completely.

Puree strawberries in blender or food processor until smooth. Stir in lime juice, tequila, orange liqueur and sugar syrup. Refrigerate until cold.

Freeze in an ice-cream maker according to manufacturer's directions. If you do not have an ice-cream freezer, pour the mixture into a 13 x 9-inch pan and freeze until almost solid, about 5 hours, stirring with a whisk every 1 1/2 hours. Refreeze.

Yield: 6 cups

CHOCOLATE BUTTERMILK SUPREME CAKE

3/4 cup boiling water
3/4 cup unsweetened cocoa powder
1 cup buttermilk
2 1/2 cup all-purpose flour, unsifted
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, softened
2 cups sugar
4 eggs
1 1/2 tsp vanilla extract
Cream cheese frosting (recipe below)
Chocolate curls, optional

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans; set aside.

In a medium-size bowl, pour boiling water over the cocoa powder. Stir to dissolve the cocoa. Stir in the buttermilk after the mixture cools somewhat. Set aside.

Sift together the flour, baking soda, baking powder, and salt onto waxed paper.

In a large mixing bowl, beat together the butter and sugar with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla. Beat the dry ingredients into mixture alternately with the cocoa mixture. Begin and end with the dry ingredients. Pour the batter evenly into the three pans. Bake at 350 degrees 25 minutes or until centers spring back when lightly touched. Remove from oven and cool on wire racks for 10 minutes. Remove cakes from pans onto the wire racks to cool completely.

When cakes are cool, place one layer on a cake plate. Spread top with a third of the frosting. Stack a second layer on top and frost with half the remaining frosting. Stack the third layer on the top and spread with remaining frosting. Top with chocolate curls, if desired.

FROSTING:

8 oz cream cheese
1 1/4 cups powdered sugar, divided
2 tbsp orange-flavored liqueur (or orange juice)
1/2 tsp vanilla
1 1/2 cups heavy cream

In a large bowl, with electric mixer at low speed, beat cream cheese to soften. Beat in 1/2 cup of the powdered sugar until smooth. Beat in the orange-flavored liqueur and vanilla. Beat in remaining powdered sugar. Add heavy cream and beat at high speed until stiff. Use as stated above to frost cake.

TO MAKE CHOCOLATE CURLS:

1 8-oz chocolate candy bar, room temperature

Draw a swivel-bladed vegetable peeler across the flat side of chocolate bar letting chocolate curl. Lift curls with a toothpick and place atop cake.

Sunday, August 9, 2009

KATHY'S GOOEY BUNS

1 pkg frozen small dinner rolls
1 stick butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1 box (4-serving size) cook and serve vanilla pudding mix

Grease a Bundt pan with butter-flavored shortening. Place frozen rolls in the pan, spreading evenly around the pan. Mix the butter, brown sugar, pecans, and dry pudding mix together; sprinkle evenly over the rolls. Butter one side of a piece of waxed paper and put over top of pan, buttered side down. Let set overnight or until the rolls have doubled in size. Bake in a 350 degree oven for 25-30 minutes. Turn out of the pan immediately.

HELLO MORNING SMOOTHIE

1 small ripe banana, peeled and cut in half
1 container (8-oz) low-fat vanilla yogurt
1/8 tsp maple syrup
1 small mango, chopped
1/2 cup orange juice
1 tsp sugar
1/2 cup ice cubes

Puree the banana, yogurt, maple syrup, mango, orange juice and sugar in blender container. With the blender on add the ice cubes,one at a time, through the feeder hole while the lid is still on. Add cubes until mixture is smooth and thick.

Serves 2.

Saturday, August 8, 2009

CHOCOLATE CAKE THAT'S HEAVENLY

1 pkg (2 layer size) chocolate cake mix (without pudding)
1/2 cup baking cocoa
3 eggs
1 1/3 cups water
1 cup mayo style salad dressing
1 large carton frozen whipped topping, thawed
fresh berries for garnish

Preheat oven to 350 degrees. Grease and flour 2 round (9-inch) cake pans. Line bottoms of pans with waxed paper; set aside.

In a large mixing bowl, stir together the cake mix and cocoa. Add the eggs, water, and salad dressing. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl frequently. Increase speed to medium and beat for 2 minutes.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove waxed paper. Cool cakes completely on wire racks.

Place one cake centered on cake plate; top with the frozen whipped topping. Place second cake atop the filling. Using the remaining topping to frost top and sides of cake. Top with some fresh raspberries, or other berries, if desired.

NOTE: For Christmas, break up peppermint candy canes and sprinkle on top and sides of cake or stand canes around the sides.

PINA COLADA FLAVORED PIE

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.

Friday, August 7, 2009

CHIPOTLE CHOCOLATE CUPCAKES

1 pkg (2-layer-size)devil's food cake mix
1 1/4 cups sour cream
3 eggs
1/3 cup canola oil
2 tbsp instant coffee granules
1/2 to 1 tsp ground chipotle chili pepper (amount according to how much spice/heat you want.)
1 pkg. (11.5 oz) semisweet chocolate chunks
2 tsp all-purpose flour
1 recipe frosting (below)
2 oz. chopped semisweet chocolate
1/4 cup whipping cream

Preheat oven to 350 degrees. Line 2 dozen muffin cups with paper liners and set aside.

In a mixing bowl, combine cake mix, sour cream, eggs, oil, coffee granules, and chili pepper. Beat with electric mixer on low speed to combine. Beat on medium to high for 2 minutes. This will be a thick batter.

In another bowl, toss chocolate chunks with the flour. Fold into the chocolate batter. Spoon evenly into the muffin tins. Bake at 350 degrees for 18 to 22 minutes or until the tops spring back with lightly touched. Cool in the pans on a wire rack for 5 minutes. Remove from the pans to completely cool. When cool, frost with the frosting recipe below.

FROSTING RECIPE:

8 oz pkg cream cheese, softened
1/2 cup softened butter
1/2 tsp vanilla
2 to 2 1/2 cups confectioners' sugar

In a mixing bowl, beat the cream cheese and butter on medium speed for about 30 seconds. Beat in the vanilla. Start gradually beaing in the confectioners' sugar until you reach the desired consistency. Frost cupcakes or dip them into the frosting.

To make chocolate drizzle for garnish, place chopped chocolate in a small bowl. Heat cream to boiling. Pour the cream over the chocolate; do not stir. Let sit for 5 minutes then whisk until smooth. Place chocolate in a zip-top plastic bag. Snip a small piece off one corner of the bag. Drizzle chocolate over the cupcakes in a pattern of your choosing to decorate.

BLUEBERRY COFFEE SHEET CAKE

1 pkg active dry yeast
1 cup milk at 105 to 115 degrees
2 tbsp sugar
1/2 tsp salt
2 egg yolks
2 1/2 to 3 cups all-purpose flour
1/3 cup butter, softened
GLAZE:
1 egg, beaten
3 cups fresh whole blueberries
1/2 cup sugar

In mixing bowl, add the yeast to the milk. Stir in sugar and salt. Set mixture aside for 5 minutes.

After 5 minutes, stir the egg yolks and 1 1/2 cups of the flour into the yeast mixture; beat well. Stir in the softened butter. Reserve 1/2 cup of the remaining flour. Start adding the other flour while mixing until mixture forms a stiff dough.

Sprinkle part of the reserved flour onto a dough board. Turn the dough out onto the board and knead for 10 minutes or until smooth and satiny. Place into a clean bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

Roll out 3/4 of the dough to fit a jelly-roll pan, making a ridge around the edge. Brush the dough with the egg listed in glaze ingredients. Pour the blueberries evenly over the dough; sprinkle with sugar.

Roll out the remaining fourth of the dough into strips about the thickness of a pencil. Criss-cross strips over the blueberries. Brush the dough with the remaining egg. Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes or until the pastry is golden brown. Cut into squares and serve warm.

Wednesday, August 5, 2009

COCONUT CHIFFON PIE

1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell

In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.

If desired, garnish pie with whipped cream sprinkled with toasted coconut.

ANGEL'S CANDY

1 cup light corn syrup
1 cup sugar
1 tbsp white vinegar
1 tbsp baking soda
1 lb chocolate almond bark

In a heavy saucepan over medium heat, combine and cook the sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until the temperature reaches 300 degrees or the hard crack stage. Do not overcook (use a candy thermometer if at all possible). Remove from the heat and quickly stir in the baking soda. Pour mixture into a buttered 9 x 13-inch pan. Do not spread; mixture will not fill the entire pan. When candy has cooled, break into bite size pieces. Melt the chocolate bark in the microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces into the melted chocolate bark and place on waxed paper. Let sit until the chocolate is firm. Store in a cool place in a tightly sealed container.

Yield: approximately 1 1/2 lbs.

Tuesday, August 4, 2009

PEANUT BUTTER BUDDIES

1 cup creamy peanut butter
1 cup butter, softened
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2 eggs
4 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt

In a large mixing bowl, with mixer at high speed, beat peanut butter, butter, brown sugar, corn syrup, and eggs until smooth. Reduce speed and beat in 2 cups flour, baking powder, cinnamon, and salt. With a wooden spoon, stir in the remaining flour. Wrap the dough and chill for 2 hours. On a floured surface, roll out half the dough to 1/8-inch thickness. Cut with floured cookie cutters, shapes of your choice. Bake on ungreased cookie sheets at 325 degrees for 10 minutes or until cookies are lightly browned. Cool on wire racks. Decorate if desired.

Yield: About 2 1/2 dozen cookies.

CHOCOLATE SPICE CAKE

1 3/4 cups unsifted all-purpose flour
1 3/4 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt. Stir in the applesauce, milk, butter, and vanilla extract; combine thoroughly. Add raisins and the nuts, if desired.

Pour batter into greased and floured 9-cup Bundt pan OR a 9 x 13-inch baking pan. Bake at 350 degrees for 55 to 60 minutes if using a Bundt pan. If using an oblong pan bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes; remove from Bundt pan and cool on a wire rack. Leave oblong cake in pan.

Glaze Bundt cake with Vanilla Glaze or frost oblong cake as desired.

VANILLA GLAZE:

1 tbsp softened butter
1 cup powdered sugar
1/2 tsp vanilla
1 to 2 tbsp milk

Combine butter, powdered sugar, and vanilla. Add milk gradually until glaze is smooth and of desired consistency. Drizzle over the Bundt cake.

Monday, August 3, 2009

FRUIT PRESERVES BUNDT CAKE

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.

CRISP MARSHMALLOW BROWNIES

1 cup butter, softened
2 cups granulated sugar
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal

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

In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.

In a small saucepan, over low heat, melt peanut butter and chocolate chips together, stirring constantly. Remove saucepan from the heat, stir in the rice crispies. Spread chocolate mixture over the marshmallow cream. Chill before cutting to serve. Keep stored in the refrigerator.

Yield: 36 brownies

Sunday, August 2, 2009

DAZZLING PEACH TRIFFLE

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

ANGEL PILLOWS

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.

FROSTING:

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.