Wednesday, October 28, 2009

APPLE CRISP PUDDING

6 large or 8 medium baking apples, peeled, cored, sliced
Layer apples in a baking dish sprinkling cinnamon and sugar between the layers

1 cup sugar
1/2 cup butter
3/4 cup flour

Mix the sugar, butter, and flour together until well combined. Sprinkle over the apples.

1/2 cup water

Pour the water over the sugar mixture. Sprinkle more cinnamon over the top.

Bake, in a 350 degree oven for 30 to 40 minutes or until the apples are fork tender and the mixture is bubbly.

Sunday, October 25, 2009

DELICIOUS PINEAPPLE COCONUT PIE

1 unbaked pie crust in a 9-inch deep dish pan
1 1/2 cups sugar
1 stick butter, melted
2 tbsp flour
2 eggs, beaten
2 tsp vanilla
1 can (20-oz) crushed pineapple, drained
1 small can flaked coconut

Preheat oven to 350 degrees.

In a medium mixing bowl combine the sugar and the flour. Add the melted butter, eggs, vanilla, pineapple, and coconut. Stir the mixture to combine well. Pour the mixture into the pie shell and bake for 45 minutes at 350 degrees.

Sorry, Folks

I want to apologize for being so behind on new postings. My mother-in-law became very ill and we left Texas quickly for Indiana. We are part of a 24 hour vigil at her bedside. It has been hard to find time to get to the computer. Hopefully, for her sake, this will all be over soon. I appreciate your patience and will try to do better.

Linda

Tuesday, October 13, 2009

MARSHMALLOW CREME PEANUT BUTTER FUDGE

4 cups sugar
1 tall can evaporated milk
3/4 stick of butter
1 cup marshmallow creme
1 cup peanut butter

In a 2 1/2 to 3-quart saucepan cook the sugar and milk together until they reach the soft ball stage (you can make a soft ball when you drop a couple drops of the mixture into a cup of cold water). Remove from the heat and add the butter, marshmallow creme and peanut butter. Beat until the mixture starts to stiffen and is smooth. Pour into a buttered pan, let set until firm then cut into squares.

GRANDMA'S PUMPKIN GINGERSNAP PIE

1 1/2 cups half & half cream
1 pkg (4-serving size)Vanilla Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

Monday, October 12, 2009

BLUEBERRY ICE CREAM MUFFINS

1 cup vanilla ice cream
1 cup self-rising flour
1 cup fresh blueberries

Combine the ice cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, filling each 2/3s full. Bake at 350 degrees for 20 to 25 minutes.

BAKER'S CHOCOLATE BLISS COOKIES

2 pkgs (8 squares each) semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter, slightly softened
2 eggs
1 tsp vanilla
1/2 cup all-purpose flour
1/4 tsp baking powder
2 cups chopped walnuts

Preheat oven to 350 degrees.

Coarsely chop 8 of the chocolate squares; set aside. Microwave the remaining 8 chocolate squares in a large microwavable bowl on high for 2 minutes; stir after 1 minute. Stir until all the chocolate is completely melted. Add the brown sugar, butter, eggs, and vanilla. Stir the mixture with a wooden spoon until it is well blended. Add the flour and baking powder; mix well. Stir in the chopped chocolate and the walnuts. Drop by rounded tablespoonfuls of dough onto ungreased baking sheets.

Bake at 350 degrees for 12 to 13 minutes or until puffed and shiny. Cool for a minute before removing from the baking sheets to wire racks to cool completely.

Yield: about 30 cookies

NOTE: If you omit the nuts, increase the flour by another 1/4 cup.

Sunday, October 11, 2009

NELLIE'S CHERRY DESSERT

2 cans cherry pie filling
2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

Saturday, October 10, 2009

JEAN'S RAISIN PIE

Pastry for a 2-crust pie
2 cups raisins
1/2 cup brown sugar
1 tsp cinnamon
1 tbsp vinegar
2 1/2 cups water
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter

Preheat oven to 400 degrees.

Line a deep dish pie plate with 1 sheet of pastry; set aside.

In a medium saucepan boil the raisins in 2 cups of the water for 5 minutes. In a small bowl, mix the brown sugar, cinnamon, cornstarch, and salt together. Add the remaining water to the brown sugar mixture and mix together well. Add to the raisins in the saucepan and cook until slightly thick. Remove from the heat and stir in the butter and vinegar. Pour into the prepared pie plate. Top with the other pastry sheet, cut air vents or poke with a fork. Bake at 400 degrees for 25 minutes.

EASY PIE DOUGH

2 cups all-purpose flour
1 tsp salt
3/4 cup vegetable oil
4 tbsp cold water

Mix the flour and salt together with a fork. Add the oil and stir. Stir the cold water into the mixture. Place on plastic wrap; cover with plastic wrap and roll out.
Makes enough for a 2-crust pie.

Friday, October 9, 2009

JEAN'S LEMON SUPREME CAKE

1 pkg (4-serving size) lemon-flavored gelatin
1 pkg (2-layer size) Lemon Supreme Cake Mix
3/4 cup canola oil
1 cup hot water
4 eggs

Preheat oven to 350 degrees.

Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.

Lemon Glaze:

1 cup sifted powdered sugar
juice of half a lemon
water to make a glaze or drizzle consistency

In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.

NO CRUST COCONUT PIE

4 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/2 cup flour
1 tsp vanilla extract
2 cups milk
7-oz flaked coconut

Preheat oven to 325 degrees.

In a medium mixing bowl, mix together the eggs, sugar, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.

Thursday, October 8, 2009

CHOCOLATE KISSES MACAROONS

1/3 cup butter, softened
1 pkg (3-oz) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsps orange juice
1 1/2 tsp almond extract
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups sweetened flaked coconut, divided
1 pkg (10-oz) chocolate candy kisses, unwrapped

Preheat oven to 350 degrees.

In a large mixing bowl beat the butter, cream cheese, and sugar at medium speed of an electric mixer until blended. Add the egg yolk, orange juice, and almond extract; beat until mixture is blended.

In a small bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture; beat until blended. Stir in 3 cups of the coconut. Cover mixture and chill in refrigerator for 1 hour.

Shape chilled dough into approximately 1-inch size balls. Place the remaining 2 cups of coconut on waxed paper and roll the balls in the coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 11 minutes for soft chewy cookies or 13 minutes for crispy cookies. Remove cookies from the oven and press one candy kiss in the center of each cookie while the cookie is warm. Cool for about a minute on the baking sheets then remove to wire racks to continue to cool completely. Store in an airtight container.

CHOCOLATE PASSION FOR CHOCOHOLICS

3 cups cold milk
2 pkgs (4-serving size) Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries

Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.

Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.

Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.

NOTE: This dessert can be made for diabetics by using sugar-free pudding mix, sugar-free whipped topping, and homemade brownies made with Splenda instead of sugar.

Wednesday, October 7, 2009

SOUR CREAM RAISIN CAKE & RAISIN TOPPING

1/2 cup butter
2/3 cup packed brown sugar
2 eggs
1/3 cup dairy sour cream
1/3 cup orange juice
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg 1 cup raisins

Topping:

1/4 cup dairy sour cream
1 cup confectioners' sugar
1/4 cup raisins

Preheat oven to 350 degrees. Grease and flour 9 x 9 x 2-inch; set aside.

In a large mixing bowl cream butter, brown sugar, eggs, and sour cream until light and fluffy. Add orange juice, flour, baking soda, baking powder, salt and nutmeg. Using an electric mixer, beat at low speed until blended. Scrape bowl constantly while blending. Beat at medium speed for 1 minute, scraping down the bowl. Stir in the raisins. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes at 350 degrees or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Make the topping by combining the sour cream and confectioners' sugar in a small bowl. Beat until smooth. Stir in the raisins and spread over the cooled cake.

BUTTERY ALMOND SHORTBREAD BARS

2/3 cup butter flavored shortening
2/3 cup sugar
1 egg, separated
2 tbsp milk
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp water
1/2 cup (or more)  finely chopped almonds

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

In a medium mixing bowl, cream together the shortening, sugar, egg yolk, milk, and almond extract. Add the flour to the mixture and blend together. Spread the mixture evenly into the prepared pan. Add the water to the egg white in a small mixing bowl. Beat the mixture until until foamy. Brush the egg white mixture over the surface of the dough. Sprinkle with the almonds, pressing them down gently with your fingertips. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Cool for 10 minutes before cutting into bars.

Note: File Photo

Monday, October 5, 2009

BUTTERY CARAMEL CORN WITH ALMONDS

1/2 cup packed brown sugar
1/3 cup white corn syrup
1/4 cup butter
1/2 tsp vanilla extract
2 quarts popped popcorn
1 cup coarsely chopped blanched almonds

Preheat oven to 300 degrees. Generously grease a baking sheet. In a large saucepan or Dutch oven blend brown sugar, corn syrup, butter and vanilla extract. Cook over medium-high heat for about 2 minutes, or until light and foamy. Stir constantly during cooking. Remove from the heat, add the popcorn and stir to coat thoroughly. Stir in the almonds. Spread on the prepared baking sheet. Bake at 300 degrees for about 15 minutes, stirring once. Cool. Break into bite-sized pieces. Store in a covered container.

Note: File Photo

Sunday, October 4, 2009

MAPLE APPLE STEAMED PUDDING WITH HARD SAUCE

1/4 cup butter flavored shortening or butter
1/2 cup packed brown sugar
1 egg
1/3 cup maple syrup
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 cup buttermilk
1 cup chopped apples
Hard Sauce (recipe follows)

Grease an ovenproof 6-cup mold or pudding dish. Dust the mold or dish with granulated sugar; set aside.

In a medium mixing bowl, combine the shortening or butter, brown sugar, egg, and maple syrup. Beat the mixture at low speed of an electric mixer until blended. Add the flour, baking powder, cinnamon, baking soda, ginger and buttermilk. Beat at medium speed until blended, scraping down the bowl frequently. Stir in the apples. Spoon the mixture into the mold. Cover mold tightly with a double thickness of heavy-duty aluminum foil.

Place 1-inch of water in a Dutch oven. Place the mold on a rack in the Dutch oven. Cover. Cook over high heat until the water boils. Reduce the heat and cook at a very slow boil for 2 to 2 1/2 hours or until a wooden toothpick inserted in the center of the pudding comes out clean. If you need to add more water during cooking, lift the lid and quickly add boiling water. Remove the pudding in the mold from the Dutch oven. Remove the aluminum foil from the pudding. Allow the steam to escape before attempting to remove the pudding from the mold. Serve with the Hard Sauce.

HARD SAUCE:
1/4 cup butter
2 tbsp apple juice
1 1/2 cups confectioners' sugar
dash of ground nutmeg

In a small mixing bowl, combine the butter and apple juice. Beat at low speed of electric mixer for 1 minute. Add the confectioners' sugar and nutmeg; beat at medium speed until smooth. Spoon into a small bowl and refrigerate at least an hour.

Yield: 1 cup

RAISIN WALNUT CLUSTERS

8 oz chocolate candy coating
2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

Saturday, October 3, 2009

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING

Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

TROPICAL ANGEL FOOD CAKE DESSERT

1 (10-oz) angel food cake
1 container (12-oz) frozen whipped topping, thawed
1 can flaked coconut, toasted
1 jar (6 or 7-oz)maraschino cherries, well drained and chopped
1 can (15-oz) can crushed pineapple

Break the angel food cake into bite-sized pieces. Arrange half of the cake pieces in the bottom of a 13 x 9-inch pan. Top with half of the undrained crushed pineapple and half the chopped cherries. Spread half of the whipped topping over the fruit; top with half the toasted coconut. Repeat the layers exactly as before, ending with the topping and coconut. Cover and refrigerate overnight.


CHOPPED APPLE PECAN PIE

1 unbaked pie shell
2 cups chopped apples
1 tsp cinnamon
1 tbsp cornstarch
3 drops almond flavoring
1 cup sugar (Splenda Granular for diabetics)
pinch of salt
1/2 cup pecan pieces
butter

In a medium bowl, combine the sugar (or Splenda), apples, and salt; set aside for about 1 hour allowing the mixture to form a thick juice. Stir 3 to 4 times during this hour.

Into the apple mixture, mix in cinnamon, cornstarch, and almond flavoring. Stir to mix well then pour the mixture into the unbaked pie shell. Cut thin pats of butter and scatter over the top of the mixture. Top the butter with the pecan pieces. Bake at 450 degrees for about 15 minutes, reduce the temperature to 300 degrees and bake for another 45 minutes.

Thursday, October 1, 2009

COCONUT THUMBPRINTS

1/2 cup butter-flavored shortening
1/2 cup sugar
1 egg, separated
1 tsp vanilla
3/4 cup unsifted all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
2/3 cup flaked coconut
1/4 cup thick preserves or jam

Preheat oven to 375 degrees. Lightly grease 2 cookie sheets; set aside.

In a large mixer bowl, cream the shortening with the sugar, egg yolk and vanilla at medium speed of an electric mixer. Combine the flour, salt, and baking powder; add to the creamed mixture. Blend together well. Form batter into balls about 1-inch in diameter. Beat egg white until slightly frothy. Dip the dough balls into the egg white then roll in the coconut. Place on the prepared baking sheets. Make a shallow depression in the center of each cookie, using your thumb. Place 1/2 teaspoon of preserves or jam in the depression of each cookie. Bake at 375 degrees for 8 or 9 minutes or until coconut begins to brown. Cool on baking sheets about 1 or 2 minutes then remove to wire racks to cool completely.

Yield: approximately 2 dozen cookies


AN ULTIMATE CHEESECAKE with DIRECTIONS FOR REGULAR OR DIABETIC

CRUST:
1 1/2 cups graham cracker crumbs
2 tbsp sugar (Splenda granular for diabetics)
1/4 cup butter, melted

In a medium bowl, combine the graham cracker crumbs and sugar or Splenda. Add the melted butter and stir to combine. Press the crumb mixture into a 9-inch springform pan; chill for 30 minutes.

FILLING:
5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar (or Splenda granular)
3 tbsp all-purpose flour
3 large eggs
1/2 cup sour cream
2 tsps finely grated lemon or orange peel
1 1/2 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixer bowl, with electric mixer on medium speed, beat the cream cheese for 2 minutes; add the sugar or Splenda. Gradually add the flour and mix until combined. On low speed, beat in the eggs, one at a time. Beat just until blended. Add the sour cream, citrus peel, and vanilla extract. Beat the mixture just until blended. Pour into the crust and bake for 1 hour and 15 minutes. Remove the cake from the oven and cool for 15 minutes.

Meanwhile prepare the topping.

TOPPING:
1 egg white
1 tbsp sugar
1/2 cup sour cream
1 cup raspberry preserves (sugar-free or all fruit for diabetics)
1 cup kiwi fruit, sliced then quartered

Beat the egg white until frothy. Add the sugar and beat until soft peaks form. Fold in the sour cream until blended. Spread on top of the cake. Return the cake to the oven and bake about 20 minutes or until set but not browned. Turn the oven off and let cake sit for 1 hour with the oven door ajar (not wide open). Remove cake to a wire rack to cool completely.

Place the preserves in a microwave safe bowl. Microwave on high speed until thin, 45 to 60 seconds. Spoon the preserves onto the top of the cake. Spread with the back of the spoon to cover the top. Garnish with the kiwi fruit.