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.

Saturday, August 21, 2010

LEMON CRISP COOKIES

1 stick butter (unsalted is best), softened
3/4 cup granulated sugar
1 large egg
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely grated lemon peel
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups all-purpose flour*

DRIZZLE:

1 cup powdered sugar
5 or 6 tsps lemon juice
Yellow sugar sprinkles

*For a healthier cookie use 1 cup all-purpose flour and 1/4 cup whole wheat flour

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and sugar together for two minutes or until fluffy. Beat in the egg, lemon juice, lemon peel, vanilla extract, baking powder, baking soda, and salt. Beat the mixture until well mixed. On low speed, beat in the flour/flours just until blended. Do not overbeat the dough!

Drop the cookie dough onto ungreased baking sheets using a teaspoon. Place cookies approximately 1 1/2-inches apart. Bake at 350 degrees 10 to 12 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheets for about a minute then remove to wire racks to cool completely. When cookies are cool, make the drizzle by stirring the powdered sugar and lemon juice together in a small bowl. Use just enough lemon juice to made mixture thin enough to drizzle without being runny. Drizzle over the tops of the cookies and sprinkle the yellow sugar candies over all.

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.

Sunday, August 15, 2010

MANDARIN ORANGE NAPOLEONS

7 sheets phyllo dough, thawed
2 tablespoons butter, melted
8 oz cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 can (15-oz) mandarin oranges, drained well
1 1/2 tsps powdered sugar

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray.

On a clean work surface place 1 sheet of the phyllo dough keeping remaining sheets covered with plastic wrap. Brush sheet lightly with the melted butter. Repeat the process with 5 more sheets of the phyllo dough, stacking the sheets. Add the last sheet to the stack but do not butter. Cut the stacked sheets into thirds lengthwise and into sixths crosswise making 18 rectangles. Place the rectangles on the baking sheets. Place in the preheated oven and bake for 8 to 10 minutes until lightly browned. Using a spatula, carefully remove to a wire rack for cooling.

To make the filling, beat the cream cheese, sour cream, sugar, vanilla, and almond extract until light and fluffy. Spread by rounded tablespoonsful onto 12 of the rectangles. Arrange the orange segments on top of the filling on the 12 rectangles. Stack 6 of the orange rectangles on top of the other 6. Top with the plain 6. Sprinkle the powdered sugar over the tops.

Yield: 6 Napoleons

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!