Wednesday, September 30, 2009

OOOH SO GOOD WARM BROWNIE PUDDING CAKE

3/4 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup + 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tbsp butter, melted
1 tsp vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water

Preheat oven to 350 degrees. Spray a 9-inch square baking pan or dish with nonstick cooking spray; set aside.

In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and the 1/3 cup cocoa. Combine the milk, butter, and vanilla in a measuring cup and stir the mixture into the dry ingredients just until blended. Spoon the batter evenly into the prepared pan.

Combine the brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle the mixture over the batter in the pan. Pour boiling water over the entire mixture but do not stir! Bake at 350 degrees for 35 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving. Put onto a dessert plate or bowl and top with whipped cream or vanilla ice cream, if desired.

YUMMY ALMOND BRITTLE

1 1/2 cups whole almonds
3 tbsp butter
1 cup sugar
4 tbsp water

Arrange oven rack to the center of the oven and preheat oven to 350 degrees. Spread the almonds on a baking sheet with sides, arranged in a single layer; toast for 10 minutes, stirring a couple of times.

Melt the butter in a small skillet. Add the toasted almonds to the skillet and cook, stirring constantly for about 3 minutes. Remove skillet from the heat and set aside. Butter a large baking sheet; set aside.

In a small saucepan, combine the sugar and water. Bring to boil while stirring to dissolve the sugar. Use a small pastry brush that's been dipped in cold water, to wash down sugar crystals that cling to the sides of the pan. Do not stir now! Bring the syrup to a boil until it turns a golden color. Remove the pan from the heat and stir in the almonds and butter mixture. Quickly pour the mixture onto the buttered baking dish. Allow to cool and harden. Break into pieces. May be stored in an airtight container at room temperature.

Yield: Approximately 1 pound.

Tuesday, September 29, 2009

GYPSY DREAMS CANDY

2 cups sugar
3/4 cup whipping cream
1/2 cup milk
1 tbsp light corn syrup
dash of salt
1 tsp vanilla extract
1 pkg (6-oz) chocolate chips
walnut halves for garnish, if desired
candied cherries for garnish, if desired

In a large heavy saucepan, combine the sugar, whipping cream, milk, corn syrup, and salt. Mix together until well combined. Bring the mixture to a boil over medium heat. Cook until a candy thermometer registers 236 degrees or reaches the soft ball stage (if you don't have a candy thermometer). Remove from the heat. Cool to 110 degrees--which is lukewarm--without stirring. Add the vanilla and beat until the mixture thickens and begins to lose its gloss. Pour into a buttered 8-inch square pan. Do not scrape the the sides or bottom of the saucepan into the square pan. When this mixture is cool, melt the chocolate and spread over the top. When firm, cut into squares. Garnish with the walnuts and candied cherries.

PINEAPPLE CRUMBLE

1 cup sweetened flaked coconut
5 cups fresh pineapple chunks OR 2 20-oz cans of pineapple chunks, drained, reserving 1/4 cup of the juice

TOPPING:

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 tsp baking powder
1 stick butter, melted and cooled
1 cup chopped macadamia nuts

Preheat oven to 350 degrees. Get out a cookie sheet with sides and a shallow 2-quart baking dish.

Spread the coconut on the baking sheet. Bake, stirring one time, for 8 to 10 minutes until lightly toasted. Allow to cool.

Put the pineapple into the baking dish. If you use the canned pineapple, add the 1/4 cup of juice. Cover and bake at 350 degrees for about 15 minutes or until hot.

While the pineapple bakes, make the topping. Mix the flour, brown sugar, and baking powder in a medium bowl until well mixed. Add the butter and mix in with your fingers until all the flour mixture is moistened. Stir in the toasted coconut and the macadamia nuts. Gather mixture into a large clump; break off small chunks and scatter evenly over the hot fruit.

To catch any drips, place in the oven on a piece of foil. Bake for 35 minutes or until bubbly, the fruit is tender, and the topping is crisp and lightly browned. Delicious served with ice cream or coconut sorbet.

Monday, September 28, 2009

CRANBERRY-MINCEMEAT PIE

pastry for a 2-crust pie
2/3 cup sugar
2 tbsp cornstarch
2/3 cup water
1 1/2 cups fresh cranberries, rinsed and drained
1 jar mincemeat
1 egg yolk
2 tbsp water

Preheat oven to 425 degrees. Line a 9 or 10-inch pie plate with a pastry; set aside.

In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add the cranberries and return to a boil. Reduce the heat and simmer the mixture for 5 to 10 minutes, stirring occasionally. Pour the mincemeat into the pastry-lined pie plate. Top with the cranberry mixture. Cover with the other pastry, vent, seal the edges and flute. Whip together the egg yolk and 2 tbsp water. Brush the egg mixture over the top pastry. Bake in the lower half of the oven for 30 minutes or until golden brown at 425 degrees. Cool before cutting.

PEANUT PATTIES

3 cups raw peanuts
3 cups sugar
3/4 cup water
1 cup white corn syrup
1 stick butter
2 tbsp evaporated milk
1/2 tsp vanilla
1/4 tsp red food coloring

In a 2-quart heavy saucepan combine the peanuts, sugar, water, and corn syrup. Cook, stirring occasionally, to the hard crack stage or 290 degrees on a candy thermometer. Remove from the heat and add the butter, evaporated milk, vanilla, and food coloring; beat until creamy. Immediately drop by teaspoons onto buttered foil. Candy will quickly become stiff.

Sunday, September 27, 2009

DAVY CROCKETT COOKIES FOR A CROWD

3 cups shortening
3 cups granulated sugar
3 cups brown sugar
9 large eggs
3 tsp vanilla
6 cups flour
1 can coconut
3 tsp salt
3 tsp baking soda
3 tsp baking powder
6 cups oats (uncooked)
1/2 cup nuts
1 large pkg chocolate chips or butterscotch chips

In a large mixing bowl, cream together the shortening, granulated sugar, and brown sugar; add the eggs. Beat the mixture until well blended. Stir in the vanilla.

In a separate bowl, combine the flour, salt, baking soda, and baking powder; mix into the sugar mixture. Stir in the coconut, oats, nuts, and chips; mix well. Spoon full teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees 8 to 10 minutes until the cookies are light brown. Do not overcook.

Yield: approximately 10 dozen cookies.

PASTRY-FREE APPLE WALNUT PIE

1 egg, slightly beaten
3/4 cup sugar
1/2 cup flour
2 tsp baking powder
1 tsp vanilla extract
1 cup chopped walnuts
1 1/2 cups thinly sliced peeled apples
1/4 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350 degrees.

Grease a 9-inch glass pie plate with margarine or spray with vegetable oil spray. Combine the egg and sugar in a medium bowl. Stir in the flour, baking powder, and vanilla. Stir to mix. Add the walnuts, apples, cinnamon and nutmeg. Using a large wooden spoon, stir to mix well.Spoon into the pie plate and using the back of the spoon, spread evenly. Bake at 350 degrees for 30 minutes.

This pie is delicious served warm with whipped cream or vanilla ice cream.

Saturday, September 26, 2009

EDIBLE COOKIE BASKET

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp salt
1/2 stick butter, softened
2/3 cup sugar
1 egg
1/2 tsp vanilla extract
1 loaf pan, outside covered with foil
1 1/2-inch cookie cutter with round or scalloped edges

In a medium bowl, mix together the flour, cocoa powder, almonds, and salt.

In a large mixer bowl, with an electric mixer at medium speed, beat together the butter, sugar, egg, and vanilla until light and fluffy. Beat in the flour mixture.

Preheat the oven to 350 degrees. Turn the foil covered pan upside down and spray the foil covered pan with nonstick cooking spray.

Roll the dough out to 1/8-inch thickness. Using the cookie cutter, cut out the shapes. Cover the pan with the cookies starting at the top of the pan, overlapping one row slightly over the next. Once the sides, ends and bottom of the pan are covered, put into the oven and bake at 350 for about 10 to 12 minutes. Do not over bake. Transfer the pan to a wire rack and allow to cool completely. When completely cool, gently lift the cook basket off the foil covered pan. Remove the foil if it sticks to the cookies. Arrange other cookies in this cookie basket for gift giving, party presentations, etc. Cover the basket and cookies with plastic wrap for gift giving or until ready to serve.

Note: You can make a round cookie bowl by using the same technique over a round oven-proof bowl.

OH, SO YUMMY, BLUEBERRY QUICK BREAD

1 3/4 cups all-purpose flour
1 cup fresh blueberries (or frozen blueberries without sugar)
1/4 cup cornmeal (yellow preferably)
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
5 tbsp + 1 tsp butter, melted
3 tbsp fresh lemon juice

Preheat oven to 375 degrees. Coat the bottom and partway up the sides of a loaf pan with nonstick cooking spray; set aside.

In a medium bowl, put the flour and remove 1 tbsp to toss with the blueberries. (This will keep them from clumping together.) Toss the blueberries and the 1 tablespoon of flour together in a small bowl. Add the cornmeal, baking powder, and salt to the flour in the medium bowl. Mix well.

In another medium bowl, combine the sugar with the eggs, milk, butter, and lemon juice. Whisk with a wire whisk to combine well. Stir the egg mixture into the flour mixture just until blended; gently fold in the blueberries. Pour the batter into the prepared loaf pan. Bake at 375 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 5 minutes before removing from the pan. Completely cool on wire rack.

Friday, September 25, 2009

INDIANA FARMER'S APPLE TORTE

2 cups apples, peeled and chopped
1 cup nuts; chopped
1 cup flour
1 cup sugar
1 tsp vanilla
1 tsp soda
1/2 tsp salt
1 egg, well beaten
3 tbsp butter, melted
whipped cream

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

In a large mixing bowl combine the apples and nuts. In another bowl, combine the flour, sugar, soda, and salt; add to the apples and nuts. Mix well. In another bowl, combine the egg, butter and vanilla in another bowl and mix well. Add the egg mixture to the apple mixture. Stir until the batter is all moist and well blended. Pour into the prepared pan. Bake at 350 degrees for about 40 to 45 minutes. Serve topped with whipped cream.

BAKED RASPBERRY SWIRL CHEESECAKE PIE

1 chocolate crumb pie crust
1 pkg (8-oz) softened cream cheese
1 can (14-oz) sweetened condensed milk
1 egg
3 tbsp + 1 tsp lemon juice, divided
1/2 cup seedless raspberry preserves

In a medium mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the egg and the 3 tablespoons lemon juice. Mix well. Pour half the batter into the prepared crust. Combine the remaining lemon juice with the preserves in a small bowl. Spoon half the preserves over the batter. Pour the remaining batter over the preserve mixture. Using a knife, swirl the remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool before cutting.

Note: Leftovers need to be refrigerated.

Wednesday, September 23, 2009

RAISIN HONEY DROPS

3/4 cup honey
3/4 cup butter
2 cups sifted flour
1 tsp cinnamon
2 cups uncooked rolled oats
3/4 cup sugar
1 egg
1 tsp salt
1/2 tsp soda
1 cup seedless raisins

In a large bowl, cream honey, sugar, butter, and egg together. Sift together the flour, cinnamon, salt, and soda; stir into the creamed mixture. Add the oats and raisins. Stir to mix well. Drop by heaping teaspoons onto the prepared cookie sheets. Bake at 375 degrees on the upper oven rack for 12 to 14 minutes, or until lightly browned. Cool on wire racks.

Yield: 4 dozen cookies

EASY FRUIT COCKTAIL CONFETTI CAKE

1 box lemon cake mix
3 eggs
1 can (17-oz) fruit cocktail

Preheat 350 degrees. Grease and lightly flour a 10-inch tube pan; set aside.

In a large mixer bowl, combine cake mix, undrained fruit cocktail, and the eggs; beat as the cake mix package directs. Turn the batter into the prepared tube pan. Bake at 350 degrees for 1 hour or until cake is done. Cool for 20 minutes on a wire rack. Remove from pan to the wire rack and completely cool. Frost with your favorite frosting.

Tuesday, September 22, 2009

APPLE AND PECAN BUCKLE

STREUSEL:

1 1/4 cups pecan halves
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick cold butter, cut into pieces
2 1/2 tsp ground cinnamon

BATTER:

1 stick butter, softened
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 cup milk
1 1/2 lb Granny Smith apples, peeled, cored, cut into 1/4-inch thick wedges
Powdered sugar for garnish, if desired

Preheat oven to 350 degrees. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray; set aside.

STREUSEL: Spread the pecans out on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes to toast. Stir once during the baking. When cooled, chop coarsely. In a medium bowl, using your fingers, mix together the flour, brown sugar, butter, and cinnamon until crumbly. Stir in the chopped pecans.

BATTER: Increase the oven temperature to 375 degrees.

In a large mixer bowl, with mixer on medium-high speed, beat the butter, sugar, baking powder, and salt until light and fluffy. Beat in the egg and vanilla until well blended. Add the flour in three additions alternating with the milk. Beat just to blend.

Spread 2 cups of the batter in the prepared pan. Sprinkle with half the streusel mixture. Top the streusel with the apple wedges; dot with the remaining batter. Sprinkle with the rest of the streusel.

Bake 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack to cool. Serve dusted with powdered sugar, if desired.

SIMPLY PERFECT VANILLA CAKE

1 cup unsalted butter, softened
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup milk
2 tsp vanilla extract
2 2/3 cups all-purpose flour

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line the bottoms with waxed paper and spray the paper; set aside.

In a large mixer bowl, with electric mixer on high speed, beat the butter, sugar, baking powder, and salt for 1 minute or until well blended. Add the eggs, beat another two minutes or until fluffy. Reduce the speed to low and beat in the milk and vanilla (batter may look curdled but that is okay)then beat in the flour just until blended. Divide the batter evenly between the two prepared pans. Spread batter out evenly and tap on counter to rid any air bubbles.

Bake at 350 degrees for 30 to 35 minutes until a wooden toothpick inserted in center comes out clean. Cool the cakes, in the pans, on a wire rack for 10 minutes before attempting to remove. Run a small knife around the edge of the cakes to release them. Invert the cakes onto the wire rack, remove the waxed papers and cool completely. Frost with your favorite frosting.

Monday, September 21, 2009

PEANUT BUTTER RIPPLE BROWNIES

3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 boxed brownie mix with chocolate syrup
1/4 cup water
1/4 cup canola oil
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 13-inch baking pan; set aside.

In a small mixing bowl, with mixer on medium speed, beat together the sugar, peanut butter, flour, and eggs for a couple of minutes or until blended. Set bowl aside.

In a medium mixing bowl, stir together the brownie mix, syrup, water, canola oil, and eggs. Stir until well blended. Spread the brownie mixture onto the bottom of the prepared pan. Drop the peanut butter mixture onto the batter by the tablespoonfuls. Swirl a knife through the batters.

Bake at 350 degrees for 40 minutes. Allow to cool completely on a wire rack. If desired, frost by adding 1/3 cup peanut butter and approximately 2 teaspoons of milk to a can of vanilla frosting. Sprinkle with chopped peanuts if desired.

Yield: 48 brownies

YUMMY PUMPKIN CUPCAKES

3 cups all-purpose flour
1 tbsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 cup sugar
3/4 cup canola oil
1/2 cup buttermilk
1 can (15-oz) pumpkin
4 eggs

Preheat oven to 350 degrees. Line muffin cups with paper cupcake liners;set aside.

In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined; set aside.

In a large mixer bowl, with an electric mixer on low speed, beat the sugar, canola oil, buttermilk, pumpkin, and eggs for 2 minutes or until well combined. Add the flour mixture to the pumpkin mixture and beat another couple of minutes just until well combined. Fill each regular-sized muffin tin about 2/3 full of batter. Bake cakes at 350 degrees for about 18 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely. When cooled, frost with the frosting recipe below.

FROSTING:

1 pkg (8-oz) cream cheese, softened
1 1/2 sticks butter, softened
1 lb powdered sugar
1 tsp vanilla extract
2 tbsp (or more if needed) milk
Orange food coloring

In a large mixer bowl, with electric mixer on high, beat together the cream cheese and butter for about 3 minutes or until light and fluffy. Slowly add in the powdered sugar, vanilla and milk, beating until smooth and of spreading consistency. Add another drop of milk at a time if frosting is too thick to spread. Add the orange food coloring and blend well. Frost some cakes then add more color if you want to darken the shade so as to have different shades of pumpkins. Decorate by making jack-o-lantern faces or by adding a short pretzel rod in the center, leaning rod slightly, to make the stem.

Saturday, September 19, 2009

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

CHOCOLATE ORANGE FUDGE

3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan combine the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Friday, September 18, 2009

SAN DIEGO BLUEBERRY BUNDT CAKE

2 cups sifted cake flour
3 tbsp instant non-fat dry milk powder
2 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 cup chopped pecans
1 1/2 cups sugar
3/4 cup plain low-fat yogurt
3 eggs, beaten
3/4 cup corn oil
1/2 tsp lemon extract
1 cup fresh blueberries

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

In a medium bowl, mix together the cake flour, milk powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in the pecans.

In another bowl, mix together the sugar and yogurt. Beat in the eggs, oil, and lemon extract. Fold in the blueberries. Combine the flour mixture into the blueberry mixture. Pour the batter into the prepared Bundt pan. Bake 45 to 50 minutes or until a sharp knife inserted in the middle of the cake comes out clean. Cool 15 minutes in the pan then remove to a wire rack to finish cooling.

After cake is completely cooled, drizzle with a sugar glaze or frost with a cream cheese frosting, if desired. This cake is fine without any glaze or frosting.

SO EASY MARSHMALLOW TRUFFLES

1 pkg (10-oz) large marshmallows
1 pkg (12-oz) chocolate chips
toasted coconut
various decorative candies (from the cake decorating section)

Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.

Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.

Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.

Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.

Yield: 3 to 3 1/2 dozen truffles

Thursday, September 17, 2009

PLUM PLATE CAKE COBBLER

TOPPING:
1/2 cup granulated sugar
1/4 tsp ground nutmeg
3 tbsp butter, melted
1 lb plums, halved, pitted and each half cut into 4 pieces

BISCUIT:
1 cup all-purpose flour
1/3 cup cornmeal
3 tbsp sugar
1 tbsp freshly grated lemon peel
1 1/4 tsp baking powder
5 tbsp + 2 tsp cold butter, cut into pieces
1/2 cup milk
1 large egg

Preheat oven to 400 degrees. Cover the bottom of a 9-inch round baking pan with waxed paper; set aside.

To make the topping: Mix the sugar and the nutmeg in a small mixing bowl; add the melted butter. Spread the mixture over the waxed paper in the baking pan. Arrange the plum slices in pinwheel fashion over the sugar mixture.

To make the biscuit: Put the flour, cornmeal, sugar, lemon peel, and baking powder in a food processor and pulse to mix. Add the butter and pulse just until coarse crumbs form. The the milk and egg then pulse briefly until a dough forms. Spoon the dough over the plums in the pan. Spread to the edges of the pan so the plums are completely covered.

Bake at 400 degrees for 26 to 28 minutes or until the biscuit is lightly browned and the fruit bubbles up around the edges. Cool in the pan on a wire rack for 10 minutes. Invert the serving plate over the cake pan. Protecting your hands with oven mitts or potholders, hold the plate and pan together and invert the cake onto the plate. Remove the pan and waxed paper. Cut the cake and serve warm.

Wednesday, September 16, 2009

EASY GERMAN CHOCOLATE SHEET CAKE

1 pkg German Chocolate Cake Mix
1 large egg
2 egg whites
1 3/4 cup water
nonstick cooking spray
1 can (14-oz) fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
3/4 cup butter, softened
1 lb powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
3 to 4 tbsp milk

Preheat oven to 350 degrees.

In a large mixer bowl combine cake mix, egg, egg whites, and water. Beat mixture at medium speed of electric mixer 3 to 4 minutes or until creamy. Spray a 15 x 10-inch jelly roll pan with the nonstick cooking spray. Pour batter into the prepared pan. Bake for 15 minutes at 350 degrees.

In a small bowl combine the sweetened condensed milk, coconut, and pecans. Spread the mixture over the warm cake. Broil on lowest oven rack about 2 minutes or until golden brown. Remove from oven and allow to cool.

In a medium mixer bowl, beat together the butter, powdered sugar, cocoa powder, and vanilla using medium speed. Beat mixture until blended; gradually adding milk, beating until smooth and spreadable. Spread over the cake.

Yield: 48 servings.

Thursday, September 10, 2009

DECKED OUT STRAWBERRY GELATIN SORBET

1 pkg (4-serving size) strawberry gelatin
3/4 cup boiling water
1 1/2 cups mashed or pureed fresh strawberries
3/4 cup light corn syrup
2 egg whites, unbeaten

Dissolve gelatin in boiling water; stir in the strawberries, corn syrup, and egg whites. Pour the mixture into a 13 x 9-inch freezer-proof pan. Freeze about 2 hours until partially frozen. Remove mixture from freezer and spoon into a food processor or blender (doing half the mixture at a time). Process until smooth but not melted. This should take about 30 seconds. Pour into a 1 1/2-quart container. Cover and freeze until firm, at least 6 hours.

Wednesday, September 9, 2009

BLUEBERRY STREUSEL COBBLER

1 pint fresh or frozen sugar-free blueberries
1 can (14-oz) sweetened condensed milk
2 tbsp grated lemon peel
1 1/2 sticks plus 2 tbsp cold butter, divided
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Vanilla ice cream, optional
Blueberry sauce (recipe below), optional

Preheat oven to 325 degrees. Grease a 9-inch square baking pan and set aside.

In a medium bowl, combine the blueberries, sweetened condensed milk, and lemon peel.

In a large bowl, cut 3/4 cup of the butter into 1 1/2 cups of the biscuit mix until crumbly. Add the blueberry mixture to the crumbly mixture. Spread batter into the bottom of the prepared baking pan.

In a small bowl, combine the remaining 1/2 cup of the biscuit mix with the sugar. Cut in the remaining 2 tablespoons of the butter until crumbly. Add the pecans. Sprinkle over the cobbler batter in the pan. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve warm with the vanilla ice cream and blueberry sauce for the best results. Refrigerate any leftovers.

BLUEBERRY SAUCE:

In a saucepan combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, and 1/4 tsp ground nutmeg. Gradually add 1/2 cup water while stirring the mixture. Cook, stirring, over low heat until the mixture is thickened. Stir in 1 pint blueberries; cook, stirring, until hot.

Tuesday, September 8, 2009

APRICOT BRUNCH SOUFFLE

1/3 cup butter flavored shortening
1/4 cup all-purpose flour
1 1/2 cups milk
1 jar (12-oz) apricot preserves, divided
1/8 tsp cinnamon
dash of nutmeg
4 eggs, separated
1 cup chopped dried apricots
1/4 cup brandy

Preheat oven to 350 degrees. Grease a 1 1/2-quart souffle dish or casserole dish. Set dish aside.

In a 2-quart saucepan melt the shortening; remove from heat. Stir in the flour until smooth. Slowly blend in the milk. Cook, stirring constantly, over medium heat until the mixture thickens. Remove from the heat. Stir in 1/4 cup of the apricot preserves, the cinnamon and nutmeg. Set mixture aside.

In a small mixing bowl, beat egg yolks at high speed of electric mixer until thick and lemon colored. Blend the yolks into the thickened flour mixture. Fold in the dried apricots and set aside.

Clean mixer beaters thoroughly then run under cold water. Dry completely. In a large mixing bowl, beat the egg whites until stiff but not dry. Fold the thickened mixture into the egg whites. Pour the mixture into the prepared dish. Bake at 350 degrees for 35 to 40 minutes or until golden brown and a butter knife inserted in center comes out clean.

Meanwhile, prepare the sauce by combining remaining apricot preserves and brandy in a 1-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and set aside. Serve with the souffle. Serve the souffle immediately after removing from the oven.

Friday, September 4, 2009

HOOSIER STYLE PERSIMMON PUDDING WITH SAUCE

2 cups persimmon pulp
1 stick butter
2 cups milk
1/2 tsp baking soda
1/2 tsp nutmeg
2 cups sugar
2 eggs
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

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

In a large bowl, mix together the persimmon pulp, melted butter, milk, sugar, and eggs. Add the baking soda, nutmeg, baking powder, cinnamon, and salt. Mix well to blend completely. Pour mixture into the prepared pan and bake at 350 for 1 hour. Meanwhile make the sauce to pour over the hot pudding.

SAUCE:

In a medium saucepan combine the following ingredients:

1/2 cup brown sugar
3 tbsp flour
1 3/4 cups water
1/2 stick butter
1 tsp vanilla

Cook over medium heat until thickened and smooth. Pour over the pudding after you remove it from the oven.

Thursday, September 3, 2009

FUNNY CARAMEL APPLE PEOPLE

8 wooden sticks
8 medium apples
1 pkg (14-oz) caramels
2 tbsp water
1/2 cup miniature semisweet chocolate chips
gumdrops
lifesavers
narrow licorice strings

Wash and dry apples. Push a wooden stick into the stem end of each apple; set aside.

In a large (4-cup) glass measuring cup combine the caramels and the water. Microwave, uncovered, on high for 2 minutes. Stir with a rubber spatula and cook on high another 30 to 60 seconds or more until caramels are completely melted. Stir until smooth.

Put the mini chocolate chips on waxed paper; set aside. Dip each apple into the caramel mixture using a spoon to spread the caramel evenly over each apple. Hold the apple over the caramel while doing this so the excess caramel can drip into the cup. Dip the bottom of the apples into the chocolate chips for hair. Use the gumdrops for eyes, noses, etc. The lifesavers make great ears and/or mouths. Narrow red licorice strings make good mouths, black make a good handlebar mustache.

Note: Candy corn could also be used for eyes, nose, jack-l-lantern mouths, especially for Halloween parties. Chopped nuts would also make good hair. For grandma and grandpa, white chocolate chips could be used for grey hair. Butterscotch chips could be used for blond hair. Use your imagination and have fun.