Saturday, October 16, 2010

CHOCOLATE ZUCCHINI CAKE

4 eggs
1 1/2 cups canola oil
3 cups sugar
3 cups grated zucchini
2 squares baking chocolate, melted
1 cup chopped nuts
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon

In a large mixing bowl beat the eggs, canola oil, and sugar until well blended. Stir in the zucchini and the cooled melted chocolate; mix well. In a medium bowl stir the flour, salt, baking powder, baking soda, and cinnamon together to mix well. Add the flour mixture to the egg mixture, mixing well. Stir in the chopped nuts. Spoon the batter into a greased tube pan and bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for several minutes before removing to a wire rack to contine cooling completely.

Note: This moist cake is delicious as is. You can, however, make a drizzle of powdered sugar, a tiny amount of milk and vanilla to drizzle over the top if you so desire.

Thursday, October 14, 2010

OVEN CARAMEL POPCORN

1 cup brown sugar
1/2 cup margarine
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 quarts popped popcorn
1 cup peanuts

Preheat oven to 200 degrees. In a heavy saucepan bring the brown sugar, margarine, corn syrup and salt to a boil. Boil the mixture for 5 minutes. Remove mixture from the heat and add the baking soda, stirring well. Mix the peanuts and popcorn together in a large, heat-proof bowl. Pour the hot mixture over the peanuts and popcorn. Spread the mixture ina buttered 9 x 13-inch pan. Place in the preheated oven for one hour, stirring mixture every 15 minutes. Remove from the oven and spread on waxed paper to cool. Store in a covered container.

Tuesday, October 12, 2010

PUMPKIN MINI-CHEESECAKES

24 vanilla wafers
2 pkg (8-oz each) cream cheese, softened
3/4 cup sugar
2 eggs
2 cups pumpkin puree (or canned pumpkin)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
whipped cream,optional

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners. Place a vanilla wafer in the bottom of each liner.

In a large bowl cream the cream cheese and sugar together. Beat in the eggs, one at a time, beating well after each. Mix in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the mixture into the muffin cups filling each about 2/3 full. Bake at 350 degrees for 30 to 40 minutes until set. Cool cakes and refrigerate overnight.
When serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.

Monday, October 11, 2010

CINNAMON ENHANCED LEMON CREME PIE

1 1/4 cups cinnamon graham cracker crumbs
1/4 cup butter melted
1 tbsp + 3/4 cup granulated sugar, divided
5 tbsp cornstarch
dash of salt
1 cup water
2/3 cup lowfat buttermilk
1/2 cup egg substitute (or 2 eggs)
1/2 cup lemon juice
2 tsp grated lemon peel
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, melted butter, and 1 tablespoon of the sugar together in a small bowl, mixing well. Press the mixture onto the bottom an up the sides of a 9-inch pie pan coated with nonstick cooking spray. Bake for 8 to 10 minutes or until golden brown at 350 degrees. Allow to cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt, and 3/4 cup of sugar. Gradually stir in the water and buttermilk until smooth. Over medium heat, bring the mixture to a boil, cook, stirring for a couple of minutes until thickened. Remove from the heat. Stir a small amount of the hot filling into the egg substitute or eggs until well blended. Return egg mixture to the pan, stirring constantly. Bring to a gentle boil and cook, stirring, for another 2 minutes. Remove from the heat and stir in the lemon juice and lemon peel. Pour the filling into the crust. Cover and refrigerate for at least 4 hours. Just before serving cover the top of the pie with the whipped topping. Garnish with a mint sprig and a lemon slice in the center, if desired.

EXCELLENT SUGAR COOKIES & ICING

1/2 cup butter, softened
1/2 cup granulated sugar
1/8 tsp salt
1 egg
1 tbsp corn syrup
1 tbsp grated lemon peel
2 tsp vanilla extract
2 1/4 cups all-purpose flour

Beat the butter, sugar, and salt together in a large mixer bowl with mixer on medium high speed. Beat until the mixture is light and fluffy, approximately 3 to 4 minutes. Reduce the mixer speed to medium and add the egg, beating until egg is combined into the mixture. Beat in the corn syrup, lemon peel, and vanilla extract. Reduce speed again, to low this time. Add the half the flour at a time, mixing until well combined. Shape the dough into two equal disks and wrap each in plastic wrap. Refrigerate the wrapped dough for an hour.

Preheat oven to 350 degrees. Remove one disk from the refrigerator and roll out between two sheets of waxed pape to a quarter-inch thickness. Remove the top layer of waxed paper and cut into your favorite shapes using cookie cutters that have been lightly dipped in flour. Transfer cookies to an ungreased baking sheet and bake 10 to 12 minutes until light golden brown. Allow cookies to cool about a minute then transfer to a wire rack to cool completely. Repeat the process with the second disk of dough.

Decorate the cookies with the following icing, if desired.

1 lb powdered sugar
6 tbsp water
3 tbsp Just Whites*

In a large mixer bowl with the mixer at low speed, beat the Just Whites and powdered sugar. Add the water nd beat until blended. Increase the mixer speed to high and continue to beat for another 8 minutes or until thick and white. Remove any amount of icing you want to color to a small bowl or bowls. Add desired food color or colors and mix just until blended. Thin the remaining icing with additional teaspoons of water until the consistency resembles slightly whipped cream. Spead the thinned icing over the cookies and let dry completely. Transfer the colored icing to a pastry bag or bags, attach appropriate tips for decorating and decorate the cookies as desired.

*Just whites is found in the dairy aisle at major grocery stores. It is with the eggs.

Sunday, October 10, 2010

TEXAS CHOCOLATE PRALINE MUD SQUARES

3/4 cup Graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup brown sugar, firmly packed
1 jar (12-oz) caramel flavored ice cream topping
1 cup + 3 tbsp all-purpose flour, divided
1 cup butter
4-oz unsweetened baking chocolate
1 1/2 cups sugar
4 eggs, beaten
1 tsp vanilla extract

Preheat oven to 350 degrees.

Combine the Graham cracker crumbs, chopped pecans, brown sugar, and butter, stirring well. Press the mixture onto the bottom of a 9-inch square baking pan. Bake at 350 degrees for 6 to 8 minutes until lightly browned. Cool slightly.

Combine the caramel topping with the 3 tablespoons of all-purpose flour, stirring together to mix well. Spread mixture over the crust to within 1/4-inch of the edges. Set aside.

In a heavy duty saucepan, combine the 1 cup of butter with the baking chocolate. Cook, stirring, over low heat until melted together. Stir in the sugar, 1 cup flour, beaten eggs, and vanilla extract. Pour this mixture over the caramel topping in the pan. Bake at 350 degrees for 50 minutes. Cool slightly and frost with the following Chocolate Frosting.

Chocolate Frosting:

1 tbsp butter
2 tbsp unsweetened cocoa powder
2 tbsp water
1 cup sifted powdered sugar
1/4 tsp vanilla flavoring
Chopped pecans for garnish, if desired

In a small saucepan combine the butter, cocoa powder, and water; cook over medium heat until thickened. Remove from the heat and stir in the powdered sugar and vanilla. Spread frosting over the cool bars above. Garnish with chopped pecans, if desired.

Wednesday, October 6, 2010

PUMPKIN SPICE DESSERT

1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completly before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

Tuesday, October 5, 2010

ARKANSAS PLANTATION PIE

1 1/2 cups cooked or canned sweet potatoes, mashed
1/2 cup brown sugar
1 tsp cinnamon
1/3 tsp salt
3 eggs, separated
1 cup milk
2 tbsp butter, melted
1/2 cup chopped pecans
1 9 or 10-inch unbaked pastry shell
1 tbsp brown sugar

Preheat oven to 425 degrees.

In a mixing bowl combine the mashed sweet potatoes, one-half cup brown sugar, cinnamon, and salt. Beat the egg yolks and add to the mixture. Add the milk, butter, and pecans; mix together well. Pour the mixture into the unbaked pie shell. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.

During the last few minutes the pie is baking at 350 degrees, beat the egg whites until stiff but not dry. Add the tablespoon of brown sugar, beating well to dissolve into the egg whites. At the end of the above baking time, remove the pie from the oven and add the egg white meringue to the top of the pie being careful to go all the way to the crust and seal edges. Reduce heat to 325 degrees and bake pie an additional 20 minutes.

Monday, October 4, 2010

MOE BANDY'S WONDERFUL CHOCOLATE CAKE

Moe Bandy is a country music star as well as a former working cowboy. He graciously shared his recipe for this chocolate cake with his fans and other chocoholics.

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 sticks butter
4 tbsp cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

ICING:

1 stick butter
6 tbsp buttermilk
4 tbsp cocoa powder
1 box (1 lb) powdered sugar
1 cup chopped nuts
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a jelly-roll pan; set aside.

Into a large mixing bowl, sift together the flour, sugar, and baking soda; set aside.

In a medium saucepan over medium heat, combine the butter, cocoa, and water. Bring the mixture to a boil, stirring constantly. Pour the hot mixture over the dry ingredients in the bowl. Add the eggs, buttermilk and vanilla extract to the batter; mix together well. Pour into the prepared pan and bake in a 350 degree oven for 15 to 20 minutes until a toothpick inserted in center comes out clean.

To make the icing:

In a saucepan, combine the butter, buttermilk, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the powdered sugar, chopped nuts, and vanilla extract. Mix together well and spread over the hot cake. Allow to cool before cutting to serve.

Friday, October 1, 2010

MINI VANILLA CUPCAKES

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

Heat oven to 350 degrees. Line mini-muffin pans with paper liners, set aside. (Recipe makes 48 mini cupcakes but can be baked in shifts.)

In a large mixing bowl, using an electric mixer, beat together the butter, sugar, baking powder, and salt for one minute. Add the eggs, one at a time, beating after each addition. Mix the vanilla with the milk. Beat the flour into the mixture alternately with the milk/vanilla mixture. Beat just until blended. Drop one tablespoon of batter into each prepared mini-muffin tin.

Bake at 350 degrees for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack approximately 5 minutes before removing from pan to wire rack to cool completely.

Frost with your favorite icing.

Thursday, September 30, 2010

CHOCOLATE CHUNKY PEANUT BUTTER COOKIES

1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Combine the peanut butter and canola oil in a large mixing bowl. Add the brown sugar and the granulated sugar to the peanut butter mixture. Mix together well. Add the eggs and the vanilla extract mixing in well. In a small bowl combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the wet mixture stirring until blended. (This is a sticky dough.) Stir in the mini chocolate chips. Drop the dough onto ungreased cookie sheets by a rounded teaspoonful. Place approximately two inches apart. Using a fork, flatten cookies slightly making a crisscross pattern on the tops. Bake at 350 degrees for about 8 to 10 minutes until the cookies are set and the tops are cracked. Cool on the cookie sheets for 2 minutes. Remove to wire racks to cool completely.

Yield: Approximately 48 cookies.

Wednesday, September 29, 2010

PUMPKIN MUFFINS WITH PECANS

1 3/4 cups unsifted flour
1 1/4 cups granulated sugar
1/2 cup chopped pecans
2 tsps ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
2 large eggs
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water

Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper liners and set aside.

In a large bowl combine the flour, sugar, pecans, cinnamon, baking soda, salt, cloves, nutmeg, ginger, and baking powder; set aside.

In a medium bowl, beat the eggs. Beat in the pumpkin puree, canola oil and the water just until blended. Stir the egg mixture into the flour mixture just until moistened - batter will be lumpy. Spoon the batter into the prepared muffin cups filling each to 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Monday, September 27, 2010

PINEAPPLE PECAN PIE

1 9-inch pie crust, not baked
Filling:
1/4 cup chopped pecans
2 cans (20-oz each) unsweetened chunk pineapple, drained
1 cup sugar
1/4 cup all-purpose flour
Topping:
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 425 degrees.

To make the filling: Sprinkle the chopped pecans over the unbaked pie crust. Mix the pineapple, sugar, and flour together; pour over the pecans in the crust.

To make the topping: Cut the butter into the brown sugar; add the flour, cinnamon and nuts. Sprinkle the topping over the filling.

Bake at 425 degrees for 45 minutes or until the center of the pie is set.

Friday, September 24, 2010

ALMOND SQUARE COOKIES

2/3 cup sugar
1/8 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 cup butter, cut up
2 eggs, separated
1 tsp almond extract
2/3 cup sliced unsalted almonds

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil allowing foil to extend over the ends of the pan by about two inches. Lightly spray the foil with a nonstick cooking spray. Set aside.

Mix one tablespoon of the sugar and the cinnamon together and set aside.

Using a food processor, pulse the remaining sugar, flour, and salt together until blended. Add butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and almond extract; pulse just until mixed. Press the dough into the prepared pan.

Lightly beat the egg whites. Brush whites onto dough until the dough is moistened. This won't take all of the whites. Sprinkle the almonds over the egg whites. Sprinkle the cinnamon sugar mixture over the almonds. Gently press almonds into the dough.

Bake at 350 degrees for 20 to 25 minutes until lightly browned. Place pan on a wire rack and cool in the pan for 10 minutes. These cookies are easier to cut while they are slightly warm. Lift from the pan, using the foil ends as handles, and place on a cutting board. Cut into squares. Remove the squares from the foil and place on the wire rack to cool completely.

Wednesday, September 22, 2010

BETTER FOR YOU APPLE STRUDEL-YUMMY!

1/3 cup raisins (reg or golden)
2 tbsp water
1/4 tsp vanilla extract
3 cups apples, peeled & coarsely chopped
1/3 sugar
2 tsp sugar
3 tbsp flour
1/4 tsp ground cinnamon
8 sheets phyllo dough (18 x 14-inches)
2 tbsp melted butter
2 tbsp canola oil

Combine the raisins, water, and vanilla extract together in a small microwavable bowl. Microwave, uncovered, for 1 to 1 1/2 minutes on high; let stand in microwave for 5 minutes. Drain.

In a mixing bowl, toss the apples, 1/3 cup of sugar, flour, and cinnamon together. Add the raisins and toss lightly. Set aside.

On your work surface, place one sheet of the phyllo dough, keeping other sheets covered with a damp towel to prevent drying out. Combine the melted butter and the canola oil; reserve 2 teaspoons. Lightly brush the butter mixture on the sheet of phyllo. Repeat the process until all 8 sheets of phyllo have been used, stacking one on top of the others. Place the apple mixture in the center of the phyllo sheets to within 2-inches of both ends and one long side and within 4-inches of the other long side. Fold both short edges up over the filling. Roll up jellyroll style starting with the long side with the 2-inch border. Place strudel seam side down on a baking sheet sprayed with nonstick cooking spray. Use a sharp knife to cut diagonal slits in the top of the strudel. Brush with the reserved butter mixture. Sprinkle with the 2 teaspoons of sugar.

Bake in a preheated 350 degree oven for 35 to 40 minutes or until golden brown. Best when served warm.

NOTE: You make make this a diabetic recipe by replacing the sugar with Splenda granular. It will not affect the strudel.

Tuesday, September 21, 2010

LITE VANILLA CAKE

1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.

In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.

FROSTING:

3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp lowfat milk

Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.

Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.

Saturday, September 18, 2010

A LITTLE LIGHTER BLACKBERRY COBBLER

5 cups blackberries
3/4 cup sugar*
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine the blackberries and sugar by tossing gently. Add the flour, lemon juice, lemon peel and vanilla extract. Mix gently then spoon into an 11 x 7 x 2-inch baking dish that you have sprayed with nonstick cooking spray. Set aside while you prepare the topping.

TOPPING:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup fat-free plain yogurt
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp vanilla extract

In a large mixing bowl combine the flour, baking powder, and baking soda; set aside. In another bowl combine the egg whites, yogurt, butter, lemon juice, and vanilla extract. Stir the egg whites mixture into the flour mixture just until moistened. Drop by tablespoonfuls over the blackberry mixture in the baking pan. Bake for about 30 minutes at 400 degrees, or until the berry filling is bubbly and the biscuit-type topping is golden brown. Serve with whipped cream or ice cream, if desired.

*To reduce sugar content substitute the sugar with an equal amount of Splenda Sugar Blend.

Tuesday, September 14, 2010

HOMEMADE CINNAMON CRISPAS

1/2 cup granulated sugar*
2 tbsp ground cinnamon
10 (8-inch size) flour tortillas
Butter-flavored nonstick cooking spray

*You can use Splenda granular if you are diabetic or trying to cut out sugar from your diet.

Preheat oven to 3350 degrees.

Combine the granulated sugar and cinnamon in a small bowl; set aside.

Spray one side of each tortilla with the butter-flavored spray until coated. Cut into wedges. Arrange the wedges, sprayed side down, in a single layer on a large baking sheet. Sprinkle evenly with the cinnamon-sugar mixture. Spray the cinnamon side until coated.

Bake 8 to 10 minutes at 350 degrees or until crisp, turning once. Allow to cool slightly before serving. Serve with fruit salsa or ice cream. Also makes a good snack for the kiddos.

Friday, September 10, 2010

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE

1 #2 can of sliced pineapple
1 cup sugar
1/2 cup shortening
2 eggs, well beaten
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp butter
1 cup packed brown sugar
Maraschino cherries

Preheat oven to 350 degrees.

Drain the pineapple, reserving 3/4 cup of the syrup.

In a mixer bowl, cream the sugar and shortening together; add the eggs and beat in.

Sift the flour, baking powder and salt into the creamed mixture alternately with the reserved 3/4 cup of the pineapple syrup. Mix together well. Melt the butter in a 9 x 13-inch baking pan. Stir the brown sugar into the butter and spread out evenly over the bottom of the pan. Arrange the pineapple slices over the buttery mixture. Place a maraschino cherry in the center of each pineapple ring. Pour the batter evenly over the pineapple slices.

Bake at 350 degrees for 50 minutes.

Tuesday, September 7, 2010

DOUBLE BOILER LEMON MERINGUE PIE

1/2 cup sifted all-purpose flour
1 1/2 cups sugar
1 cup boiling water
1/3 cup milk
3 egg yolks, beaten (save whites for meringue)
1/2 tbsp butter
juice of 2 lemons (1/4 cup)
1 baked 9-inch pie crust

Preheat oven to 300 degrees.

Comine the flour and sugar in the top part of a double boiler. Add the hot water, stirring constantly. Stir in the milk. Over hot water in the bottom of the double boiler, cook the mixture until thickened while stirring. In the small bowl where you have the beaten egg yolks, put a couple of spoonfuls of the hot mixture over the egg yolks and mix well. Add the egg mixture to the mixture in the double boiler and continue cooking till the mixture is thick enough to drop off the spoon in thick sheets. Remove from the heat and add the butter and lemon juice. Mix well. Pour the mixture into the baked pie crust. Top with the following meringue:

Meringue:

3 egg whites
4 tbsp sugar
1/4 tsp salt

Beat the egg whites until stiff. Add the salt and the sugar, 1 tbsp at a time. Beat until the whites will stand in stiff peaks when mixer is lifted and the sugar has been thoroughly dissolved. Pile the meringue onto the top of the lemon filling spreading to seal edges to the crust. Bake at 300 degrees until the meringue is golden brown, approximately 15 minutes.

Saturday, September 4, 2010

FROSTED APPLE GINGER SOFT COOKIES

1 stick butter, softened
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
2 3/4 cups all-purpose flour

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat the butter and brown sugar together until fluffy. Beat in the applesauce, egg, ginger, baking soda, and salt until blended. The mixture will look sort of curdled.

With the mixer on low speed, gradually add the flour beating just until blended.

Drop the dough by level tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the tops look dry. Cool on the baking sheets for 1 minute then remove to wire racks to cool completely.

While the cookies cool, make the following frosting:

APPLE BUTTERCREAM FROSTING

1 pkg (3-oz) cream cheese, softened
2 tbsp butter, softened
2 cups powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp apple juice (enough to make frosting spreadable)

In a medium mixing bowl beat the cream cheese, butter, vanilla, and powdered sugar. Gradually add the apple juice until the frosting is of spreading consistency. Spread 1 teaspoon of the frosting on the top of each of the cooled cookies.

Tuesday, August 31, 2010

BREAD PUDDING WITH NUTMEG SAUCE

1 cup dry bread crumbs (not fine)
2 cups milk
1 cup sugar
1/2 cup butter
2 tbsp molasses
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp baking soda
1/2 tsp ground cloves
1/2 cup raisins

Preheat oven to 325 degrees. Butter or spray a 2-quart casserole dish or baking pan; set aside.

Put the bread crumbs in the milk and set aside to soak.

In a medium mixing bowl cream the butter and sugar together. Add the molasses and blend in. In a small bowl combine the flour cinnamon, allspice, ground cloves, and baking soda. Mix the flour mixture into the butter mixture. Stir in the bread crumbs and milk along with the raisins. When well blended, pour into the prepared casserole dish or pan. Bake at 325 degrees until set, about one hour.

NUTMEG SAUCE FOR BREAD PUDDNG

1 cup sugar
2 tbsp cornstarch
2 cups water
1/8 tsp nutmeg

In a heavy saucepan combine the sugar and cornstarch. Add the water and cook over medium heat until thickened and clear, stirring almost constantly. Remove from the heat and add the nutmeg, stirring well. Serve hot over the bread pudding.

Tuesday, August 24, 2010

APPLE WALNUT CAKE WITH BROWN SUGAR ICING

1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples

Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool and frost with the following:

ICING:

1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

Friday, August 20, 2010

CHERRY FANTASY

CRUST:
2 cups all-purpose flour
1 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts

In a medium mixing bowl, blend the above ingredients by mixing the brown sugar and flour together. Add the butter and cut in as though making pastry dough. Add the chopped nuts and press the mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 400 degrees for 15 minutes. Allow crust to cool. Crumble and spread evenly in the pan.

FILLING:
2 cups whipping cream
1 pkg (8-oz) cream cheese, softened
2 cans cherry pie filling
1 cup powdered sugar
1 tsp vanilla*

Whip the cream and set aside. In a mixin bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Fold in the whipped cream and the cherry pie filling. Pour filling over the crust. Refrigerate overnight before cutting to serve.

*To change the flavor slightly, use 1/2 tsp vanilla flavoring and 1/2 teaspoon almond flavoring.

Thursday, August 19, 2010

FROZEN CARAMEL ICE CREAM DELIGHT

1 1/2 cup all-purpose flour
1 cup quick oats
1 stick butter or margarine, melted
1 1/2 cup chopped nuts
1 jar (6-oz) caramel ice cream topping
1/2 gallon vanilla ice cream, softened

Preheat oven to 350 degrees.

Mix the flour, oats, and butter or margarine together until well blended. Press onto the bottom of a 9 x 13-inch baking pan. Place in a 350 degree oven and bake for 30 minutes until browned. Cool. Break the baked mixture into fine crumbs. Spread half the crumbs in the bottom of the pan. Spread the caramel topping over the crumb layer. Spread the softened ice cream over the caramel layer. Sprinkle the remaining half of the crumbs over the top of the ice cream layer. Cover and freeze until solid. To serve, cut into squares and serve frozen.

Wednesday, August 18, 2010

REFRIGERATOR CHOCOLATE MARSHMALLOW PIE

1 graham cracker pie shell
30 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1/2 tsp vanilla extract
2 squares unsweetened baking chocolate, finely grated

Heat milk, do not boil, in a saucepan. Add the marshallows and stir until melted. Allow to cool. Stir in the chocolate* and the vanilla extract. Gently fold in the whipped cream. Refrigerate at least 4 hours before serving.

*Chocolate does not need to be melted.

Tuesday, August 17, 2010

IOWA FRESH PEACH DELIGHT

This delicious recipe is from some old Iowa church dinners. This recipe may be old but it is still yummy!

Crust:

1 cup all-purpose flour
1 stick butter
1/4 cup brown sugar
1/2 cup finely chopped pecans

Combine all ingredients and put in a 9 x 13-inch baking pan. Bake at 350 degrees for 15 minutes, stirring a couple of times before pressing into a crust.

Filling:

2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice
1/2 tsp salt
6 egg yolks
1 1/2 cups sugar, divided
2 cups fresh peaches, crushed
6 egg whites
1/4 tsp almond flavoring

Dissolve gelatin in the cold water; set aside.

In a heavy saucpan cook the lemon juice, salt, egg yolks, and 3/4 cup of the sugar together until the mixture coats a spoon. Add the dissolved gelatin to the mixture and allow to cool. After the mixture has cooled had the crushed peaches.

Beat the egg whites until foamy; slowly add the remaining 3/4 cup of sugar along with the almond flavoring. Beat until the egg whites form stiff peaks. Fold the egg white mixture into the custard mixture and pour over the crust. Chill thoroughly.

Topping:

1/2 cup whipping cream
2 tbsp sugar
1/4 tsp almond flavoring
fresh sliced peaches for garnish

Beat the whipping cream with the sugar until stiff. Add the almond flavoring. Spread the mixture over the filling. Garnish with fresh peach slices.

Monday, August 16, 2010

EASY CHOCOLATE CHIP COCONUT CHEESECAKE

CRUST:
1 box yellow cake mix
1/3 cup softened butter
1/2 cup coconut

Blend the dry cake mix, coconut, and butter together until the mixture is crumbly. Lightly press onto the bottom of a springform pan that has been sprayed with a nonstick cooking spray.

FILLING:
2 tsp vanilla
1 can (14-oz) sweetened condensed milk
3 eggs
1 pkg (8-oz) cream cheese, softened
1 cup chocolate chips, divided
1 tsp all-purpose flour

Mix the vanilla, milk, eggs, and cream cheese together well. Toss 1/2 cup of the chocolate chips with the flour to coat then add to the cream cheese mixture. Pour mixture into the pan atop the cake mix mixture crust. Sprinkle the remaining 1/2 cup of chocolate chips over the top of batter.

Bake cake in a preheated 300 degree oven for 1 hour. Allow to cool.

TOPPING:
1 cup sour cream
1/4 cup sugar
1 tsp vanilla extract

Mix topping ingredients together and spread over the cooled cheesecake. Refrigerate overnight before cutting to serve.

Saturday, August 14, 2010

REDUCED SUGAR CHOCOLATE CAKE WITH CRUNCHY TOPPING

1 box half-the-sugar chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites

In a large mixing bowl, combine cake mix, water, oil, and egg whites; beat on low speed for 30 seconds to blend. Increase speed to medium and beat for two minutes. Pour the batter into a 13 x 9-inch baking pan that has been sprayed with a nonstick cooking spray. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Topping:

1/2 cup packed brown sugar or 1/4 cup Splenda Brown Sugar Blend
1/3 cup quick-cooking (not instant oatmeal) oats
3 tbsp cold unsalted butter
2 tbsp flaked coconut
2 tbsp chopped pecan

Combine the brown sugar and oats in a small bowl. Cut the butter into the oats mixture until it resembles coarse crumbs. Stir in the coconut and pecans. Sprinkle the topping over the cake while the cake is hot. Place cake under broiler and heat for a minute or two until the topping is bubbly, being careful not to allow it to burn.

This cake is best when served warm.

Friday, August 13, 2010

FRESH PEACH SALAD

1/2 cup whipping cream, whipped
1/2 cup seedless grapes, halved
2 tbsp sugar (or Splenda for diabetics)
2 tbsp mayo type of salad dressing
1/2 cup chopped pecans
3 to 4 ripe peaches, halved
6 or 8 fresh lettuce leaves

Place one peach half on each lettuce leaf. Gently combine the whipped cream, grapes, sugar, nuts, and salad dressing. Divide the mixture evenly among the peach halves, filling the peach cavities.

For best results, serve immediately.

SPECIAL WORD FROM LINDA

Thank you so much for continuing to visit my site while I was absent. First I had computer problems, then health problems. It is good to be back with you again! I hope you have had a great summer and enjoyed lots of fresh veggies and fruits over the summer!

Wednesday, June 9, 2010

FROZEN MILE HIGH STRAWBERRY PIE

1 pkg (10-oz) frozen strawberries, thawed
1 cup sugar*
2 egg whites
1 tbsp lemon juice
1/8 tsp salt
1 cup whipping cream
1 tsp vanilla
1 (10") baked pie shell

In a large mixer bowl, combine the strawberries, sugar, egg whites, lemon juice, and salt; beat at medium speed of electric mixer for 15 minutes or until stiff enough to hold its shape.

Whip the whipping cream, add the vanilla and gently fold into the strawberry mixture. Pile the mixture into the baked pie shell. Freeze for several hours or overnight. Remove from the freezer a few minutes before serving time to allow the pie to soften enough to cute. Garnish with fresh strawberries before serving.

*Splenda Granular may be substituted for the sugar to make this pie diabetic friendly.

Thursday, May 27, 2010

EASY HOMEMADE ICE CREAM

6 whole eggs
1 1/2 cups sugar
3 cans sweetened condensed milk
9 cups milk
1 1/2 tbsp vanilla extract*

In a large mixing bowl, mix together the eggs, sugar, and the sweetened condensed milk. Stir in the vanilla and milk. Pour the mixture into your ice cream freezer, following the directions for your particular freezer. Serve this vanilla ice cream with an assorted of sauces and toppings, if desired.

*You can change the flavor of the ice cream from vanilla by using other flavored extracts such as banana, etc.

Tuesday, May 18, 2010

POUND CAKE WITH LEMON AND RASPBERRY SAUCE

1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

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

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.

Yield: 16 servings

Monday, May 17, 2010

OLD-FASHION WALNUT SQUARES

1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

Friday, April 30, 2010

CAKE PERSONALITY TEST

If you would like to take the Cake Personality Test go to Collin's comment on the recipe for Vermont Breakfast Apple Cake where he posted a link to the test. I took the test and I am a Marble Cake.

Thursday, April 29, 2010

VERMONT BREAKFAST APPLE CAKE

1/2 butter + more to grease pan
4 medium apples
1 tbsp ground cinnamon
1 cup + 1 tbsp sugar
1 cup all-purpose flour (unbleached is best)
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.

In a medium saucepan, over medium heat, melt the butter and set aside to cool to room temperature.

Peel, core, and cut the apples into 1/4" thick slices. Place the apple slices in a bowl with the cinnamon and 1 tablespoon of the sugar and toss to coat apples well. On the bottom of the prepared pan, place the apple slices in overlapping concentric circles. If necessary, make a second layer to use all the apple slices.

Into a large mixing bowl,sift the 1 cup of sugar and the flour. Using a wire whisk, whisk in the egg and melted butter just until mixed (DO NOT OVERMIX). Fold in the walnuts and mix in. Pour the batter evenly over the apple slices in the baking pan; smooth the top with a rubber spatula.

Place pan on the center oven rack and bake about 40 to 45 minutes or until the cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes or until the pan is cool. When pan is cool, run a knife around the edge and invert the cake on a serving plate. Serve warm or at room temperature, topped with whipped cream, if desired.

Wednesday, April 21, 2010

BUTTERMILK LEMON POPPY SEED CAKE

6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice

In a large mixing bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a seperate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.

Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.

This is a file photo of a similar recipe.

Wednesday, March 24, 2010

LIGHTENED UP BROWNIES

1/2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup + 2 tbsp sugar
1 egg or 1/4 cup egg substitute
2 tsp vanilla
1 oz unsweetened chocolate, melted
1 envelope whipped topping mix (half of a 2.6-oz box)
1/2 cup low-fat milk

Preheat oven to 350 degrees. Line an 8-inch baking pan with enough foil to hang over the sides. Coat the foil well with nonstick cooking spray. Set aside.

In a small bowl, combine the flour, half the cocoa powder, the baking powder, baking soda, and salt; set aside.

In a medium mixing bowl, using an electric mixer at low speed, combine the buttermilk, one cup of the sugar, egg, and half the vanilla. Beat in the flour mixture then the melted chocolate. Pour into the prepared baking pan and bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

With mixer on low speed, combine the topping mix, remaining cocoa and remaining sugar. Add the milk and the remaining vanilla. Increase speed to medium and beat until fluffy. Spread over the brownies.

Saturday, March 13, 2010

QUICK TO MAKE PEANUT BUTTER CHOCOLATE PIE

1 Graham cracker pie shell
2 squares (1-oz each) semi-sweet baking chocolate
1 can (14-oz) sweetened condensed milk
1/4 cup creamy peanut butter
1 container (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, melt the chocolate squares for 15 seconds. Stir chocolate to see if completely melted. If not, cook in 15 second intervals until completely melted. Remove from the microwave and add the sweetened condensed milk and the peanut butter to the chocolate, mixing well. Fold in the whipped topping until well blended. Spoon the mixture into the graham cracker crust.

Freeze for at least six hours. To serve, garnish with whipped cream, chocolate shavings, chopped peanuts, etc. Use your imagination to make this recipe your own.

Note: Store any leftovers in the freezer.

Tuesday, February 23, 2010

HAN'S BLACK FOREST CAKE

10 large egg whites (10 ounces)
3 cups minus 2 tbsp sugar, divided
1 tbsp cornstarch
1/2 lb blanched almonds, finely grated
1 envelope unflavored gelatin
2 tbsp hot water
3 cups whipping cream
vanilla extract, to taste
dark sweet chocolate, shaved
dark sweet chocolate, finely grated
powdered sugar for dusting

Beat the egg whites in a large mixing bowl until foamy. Gradually add 1 cup minus 2 tablespoons of the sugar, beating constantly until mixture forms a mass that will stand in a stiff peak. Combine 1 cup of the sugar with the cornstarch; carefully fold this into the beaten egg whites along with the grated almonds. Spread the mixture onto baking sheets lined with buttered parchment paper, forming three 10-inch circles using the collar of a 10-inch springform pan. (Place the collar on the paper, fill with the mixture, lift the collar and repeat twice more.) Bake in a 250 degree oven for 1 1/2 hours. Remove from pans, cool on wire racks.

Dissolve the gelatin in the hot water then allow to cool slightly. Commbine the whipping cream and the vanilla; beat until stiff. Add the remaining 1 cup sugar and the warm gelatin mixture, mixing carefully.

To assemble the cake: Spread some of the whipped cream mixture between the meringue layers. Frost the top and sides of the cake with the remaining whipped cream mixture. Sprinkle the chocolate shavings over the top of the cake and press the grated chocolate onto the sides. Sift the powdered sugar over the top. Keep in a cool area.

NOTE: You are not misreading the recipe and it is not a mistake; there are no cherries in or on this cake.

Tuesday, February 16, 2010

BANANA, COCONUT, CHOCOLATE CREAM PIE

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.

Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.

Yield: 8 servings

Monday, January 11, 2010

CHERRY & CREAM PARFAITS

1 cup whipping cream
3 tbsp sugar
1 tsp vanilla extract
dash of salt
1 cup sour cream
1 can (21-oz) cherry pie filling

In a mixing bowl, whip the whipping cream until soft peaks form. Gradually add sugar, vanilla and salt continuing to beat until stiff peaks form. Fold in the sour cream. Take six cherries from the pie filling and set aside. Spoon half of the pie filling into the bottoms of six parfait glasses; top with half the whipped cream mixture. Repeat the layers. Add one of the reserved cherries to the top of each parfait. Add a mint sprig to each of the parfaits, if desired.

Note: This recipe can be made for diabetics by making the following substitutions: Splenda Granula instead of sugar and lite cherry pie filling made with Splenda instead of regular pie filling.

Thursday, January 7, 2010

KENTUCKY FRUIT DESSERT

1 can pineapple chunks
1 can diced pears
1 jar maraschino cherries
1/2 cup sugar
4 tbsp flour
1 egg, beaten
4 red apples, unpeeled
1 cup white miniature marshmallows
1 cup chopped pecans

Drain the pineapple, pears, and cherries, reserving the pear and pineapple juices. In a saucepan, combine the sugar, flour, egg, the reserved pineapple juice and 1/2 cup of the reserved pear juice. Cook the mixture over low heat until thick, stirring constantly. Allow to cool. Remove the cores from the apples and cut into large chunks. Place the apples in a bowl; add the pineapple, pears, cherries, marshmallows and pecans. Stir gently to mix. Pour the sauce over all and chill for 24 hours.