Tuesday, May 31, 2011

FRESH FRUIT TART (Diabetic instructions, too.)

2 cups ground gingersnap cookies (approx 38 cookies)*
2 tbsp sugar**
1/3 cup butter flavor shortening

1 brick (8-oz) cream cheese, softened
1/4 cup sugar**
2 tsp lemon juice
1/2 cup whipping cream
1/4 cup apricot preserves
1 tbsp water
Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes,kiwi, etc.

Preheat oven to 350 degrees.

To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture into bowwom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool.

To make the filling, comine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours.

Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water; brush over the top of the fruit. Garnish with fresh mint leaves, if desired.

*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers.

**For diabetics, you can use the same amount of Splenda granular as is listed for the sugar.

Friday, May 27, 2011


8 squares semisweet baking chocolate
3/4 cup brown sugar, firmly packed
1/4 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1 1/2 cups semisweet chocolate chunks
2 cups chopped pecans

In a medium mixing bowl, melt the chocolate squares in the microwave on high for a couple of minutes. Stir until the chocolate is completely melted. Using a wooden or large heavy-duty plastic spoon, stir in the brown sugar, butter, eggs, and vanilla extract until well blended. Mix the baking powder into the flour; stir into the chocolate mixture. Stir in the chocolate chunks and chopped pecans. Drop by 1/4cupfuls onto ungreased cookie sheets. Bake at 350 degrees for 13 to 15 minutes or until puffed up and they feel set to the touch. Cool 1 minute on cookie sheet then cool completely on wire racks.

Yield: 1 1/2 dozen large cookies.

Tuesday, May 24, 2011


2 egg whites
1/8 tsp cream of tartar
dash of salt
1/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate-flavored crispy rice cereal
1/3 cup chopped honey-roasted peanuts

Preheat oven to 300 degrees.
Lightly grease 2 cookie sheets or line them with parchment paper; set aside.

In a medium mixing bowl, beat the egg whites, cream of tartar, and salt on high speed of electric mixer until soft peaks form. (Soft peaks will curl over when the beaters are lifted.) Gradually add the sugar by tablespoonfuls at a time and beat until sugar is dissolved and stiff peaks form.

Gently fold the peanut butter into the egg whites. Fold in the cereal then drop mixture by rounded teaspoonfuls onto the prepared baking sheets. Place macaroons about 2-inches apart. Sprinkle with chopped peanuts.

Bake at 300 degrees for 10 minutes. Turn off oven and let cookies dry in the oven with the door closed for 15 minutes. Remove macaroons from the cookie sheets and cool completely on a wire rack.

Yield: Approximately 30 macaroons.

Saturday, May 21, 2011


1/2 cup poppy seed
1/4 cup water
Soften the poppy seed in the water for at least one hour.

1 pkg lemon chiffon cake mix
1 tsp grated lemon zest
1 pkg (4-oz) lemon pie and pudding mix
1/2 cup whipping cream

Prepare the cake mix according to package direction and stir in the poppy seeds. Pour batter into 2 9-inch ungreased loaf pans and bake according to the package directions. Allow to cool in pans for a couple of minutes the remove from pans to wire rack to cool completely.

Prepare the pie filling mix according to the package direction but reducing water by 1/2 cup. Stir in the lemon zest. Cool, if using the cooked filling.

Cut one loaf of the cake horizontally into three layers. Use other cake for another use, freeze for later use, or double the lemon zest, use two packages of pie filling mix, and 1 cup of whipped cream to make two cakes.

Whip the whipping cream until soft peaks form then fold into the lemon pie filling. Spread filling over the top of each layer and stack layers to make a 3 layer loaf cake. Chill cake to set filling before serving.

Friday, May 20, 2011


1 1/2 cups graham cracker crumbs
2 tbsp sugar
1/4 cup melted butter

Mix the above ingredients together well and press onto the bottom of a 9 x 13-inch pan; set aside.

2 pkgs (3-oz each) orange gelatin
1 can (1.25 lb) crushed pineapple in its own juice
1 cup diced oranges
1 1/2 cup shredded coconut
1 tall can evaporated milk
1/4 cup lemon juice

Empty boxes of gelatin into a large bowl.
Place the pineapple in a saucepan and bring to a boil; add to the gelatin in the bowl stirring until gelatin is completely dissolved. Chill until thickened.

Once the pineapple/gelatin mixture is thickened, add the oranges and 1 cup of the coconut; mix well.

Freeze the evaporated milk until icy. Once icy, add the lemon juice and whip until stiff. Fold into the pineapple/gelatin mixture and spoon onto the prepared crust. Toast the remaining half cup of coconut and sprinkle over the top. Chill 3 to 4 hours before serving.

Friday, May 13, 2011


8 egg whites
1/8 tsp salt
1 tsp cream of tartar
1 cup sugar
1 small carton frozen whipped topping
6 regular-sized toffee candy bars*

Preheat oven to 325 degrees.

Beat egg whites, salt, and cream of tartar until stiff. Slowly add the sugar while beating well. Beat until all sugar is dissolved, about 10 minutes.

Line a 9 x 13-inch baking pan wit foil. Butter the foil evenly. Pour the meringue into the butter, foil-lined pan. Spread the meringue evenly in the bottom and onto the sides. Bake at 325 degrees until the meringue is a medium brown. Turn off oven and without opening oven door leave meringue in oven for several hours or even overnight to dry.

Remove pan from oven and remove meringue from pan. Peal the foil from the meringue, return meringue to pan and spread the thawed whipped topping in the meringue. Crush the candy bars and sprinkle over the whipped topping.

*Heath-type candy bars.

Friday, May 6, 2011


4 1/2 cups sugar
1 tall can evaporated milk
2 sticks butter
1 tsp vanilla extract
3 small pkgs chocolate chips
1 1/2 cup chopped pecans or other nuts

Spray a sided cookie sheet lightly with nonstick cooking spray; set aside.

In a heavy saucepan, bring the sugar and evaporated milk to a boil; boil for 8 minutes. Remove from the heat; add butter and vanilla extract, stirring to melt butter. Stir in the nuts; add chocolate chips and beat until melted. Pour onto the prepared cookie sheet and chill for about an hour.

I use lots of nuts since they are good for diabetics.  Being diabetic I also use Splenda instead of sugar and sugar-free chocolate chips.

Thursday, May 5, 2011


This Southern Indiana pie is known as Memorial Chess Pie in memory of Josie who often prepared this pie for church socials and community events.

1/2 cup (1 stick) butter
1/2 cup brown sugar
1 cup granulated sugar
1 tbsp corn meal
2 tbsp all-purpose flour
1/2 cup milk
2 eggs
1/2 lemon, juiced
1 tsp vanilla

Cream together the butter, brown sugar, granulated sugar, cornmeal, and flour. Add the eggs, milk, lemon juice, and vanilla, combining well. Pour the mixture into an unbaked pie shell and bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and bake another 30 to 35 minutes until a knife inserted in center comes out clean.

Wednesday, May 4, 2011


2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 can (9-oz) crushed pineapple
1/4 cup sliced drained cherries
1/4 cup chopped pecans
2 firm bananas, sliced

In a medium mixing bowl, combine the sour cream, lemon juice, sugar, and salt, mixing well. Drain the pineapple and stir the pineapple into the sour cream mixture. Slice the bananas into the pineapple juice and stir gently to coat; drain. Stir the cherries, pecans, and drained bananas into the mixture. Pour into a mold or bowl that is freezer safe. Freeze for up to 2 weeks. Remove from freezer shortly before serving time.

Yield: 8 servings

Tuesday, May 3, 2011


2 cups sugar
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup canola oil
1/2 cup unsweetened applesauce
2 eggs, beaten*
2 teaspoons vanilla
4 cups peeled and chopped apples
1 cup chopped walnuts**

Preheat oven to 350 degrees.
Oil a bundt pan; set aside.

In a large mixing bowl, mix together the sugar, flours, baking soda, salt, and cinnamon. Add the canola oil, applesauce, eggs, and vanilla; mix well. Stir in the apples and walnuts.

Pour batter into the prepared bundt pan.
Bake at 350 degrees for approximately 45 minutes or until a wooden toothpick inserted in center comes out clean.

* May substitute 1/2 cup liquid egg substitute.
**May substitute chopped pecans.

Monday, May 2, 2011


1 box yellow cake mix
1/4 cup brewed coffee
1 tsp vanilla

Prepare the cake mix according to the package directions, using coffee as a replacement for part of the liquid. Add the vanilla. Bake cake according to the package directions. Cool completely and ice with the following icing.


3 tbsp butter
1 square (1-oz) unsweetened baking chocolate
1/2 lb powdered sugar
brewed coffee
1 tsp vanilla

Brown the butter in a saucepan; add the chocolate and stir until completely melted. Pour chocolate mixture over the powdered sugar and mix, adding enough brewed coffee until of spreading consistency. Stir in the vanilla. Ice the about cake.