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.

Monday, May 30, 2011


1/4 cup butter
2 tbsp cocoa
2 tsp instant coffee granules
dash of salt
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
enough milk to spread

In a medium mixing bowl cream together the butter, cocoa, coffee granules, and salt. When creamy, beat in the powdered sugar, vanilla, and enough milk to make the frosting of spreading consistency.


1 bottle (46-oz) apricot nectar
3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximatley 24 servings, depending on glass size.

Saturday, May 28, 2011


2 lemons
1 cup whipping cream
1/2 cup sugar

Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl.

Using electric mixer, beat on high speed until soft peaks (tips fold over) form when
the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container.

Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired.

Friday, May 27, 2011


3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.


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.


Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

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.

Monday, May 23, 2011


1 pkg (12-oz) frozen unsweetened red raspberries, thawed
1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

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.

Thursday, May 19, 2011


3/4 cup finely chopped pecans
1 cup all-purpose flour
6 tbsp butter, melted

Preheat oven to 350 degrees.

In a small bowl, combine the above ingredients. Spray the bottom of a 9 x 13-inch baking dish or pan with nonstick cooking spray. Press the mixture onto the bottom of the pan and bake at 350 degrees for 10 minutes. Remove from oven and cool on a wire rack.

1 envelope unflavored gelatin
1/2 cup cold water

In a small saucepan, sprinkle the gelatin over the cold water; let stand 1 minute. Heat mixture over low heat, stirring until the gelatin is completely dissolved. Remove from the heat and set aside.

2 bars (8-oz each) fat-free cream cheese
2 cups powdered sugar
1 carton (8-oz) frozen reduced-fat whipped topping, thawed
1 can (21-oz) blueberry pie filling*

In a large bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth. Beat in the gelatin until well blended. Gently fold in the thawed whipped topping. Pour the mixture over the crust. Spoon the pie filling over the top. Cover. Refrigerate 4 hours or until firm. Cut into 20 squares.

Note: Leftovers should be refrigerated.

Per square: 232 calories, 8 grams (4 sat)fat, 11 mg cholesterol, 36 g carbohydrates, 1 g fiber, 5 g protein, 152 mg sodium

*Cherry Pie Filling may be substituted for the blueberry. Note: This will change the nutritional information.

Wednesday, May 18, 2011


1 cup unsalted pumpkin seeds
1 cup walnuts, broken into pieces
1 cup plain slivered almonds
3 egg whites
1 cup sugar
3/4 cup flour
1/4 tsp salt

Preheat oven to 325 degrees.
Grease a couple of baking sheets; set aside.

Spread the pumpkin seeds, walnuts, and almonds out on a large cookie sheet with sides or a 10 x 15-inch baking pan. Toast in oven at 325 degrees 10 to 15 minutes until golden; cool.

While seeds/nuts cool, beat the egg whites in a large mixer bowl until soft peaks form (soft peaks will curl over rather than stand stiff). Gradually add half the sugar, beating until sugar is dissolved and stiff peaks form.

Stir together the other half of the sugar, the flour and the salt. Gently fold this mixture into the stiff egg whites. Fold in the toasted seeds and nuts mixture. Drop the mixture onto the prepared baking sheets by rounded teaspoonsful. Bake at 325 degrees 10 to 12 minutes. Remove from oven and allow to cool on cookie sheets for a couple of minutes. Remove to wire racks to cool completely.

Yield: 48 cookies

Monday, May 16, 2011


2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

Saturday, May 14, 2011


1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.


2 sticks butter, softened
1 cup powered sugar
1 tsp peppermint extract
1/2 tsp salt
1 cup unsweetened baking cocoa
1 1/2 cups all-purpose flour

In a large mixer bowl beat the butter and powdered sugar until light and fluffy. Stir in the extract then the salt and cocoa; mix together. Add the flour and mix until blended.

Divide the dough into two equal pieces and place each on a large piece of plastic wrap. Flatten each into a 1/2-inch thick circle, wrap and place in the refrigerator about 45 minutes or until firm enough to roll out.

Preheat oven to 350 degrees. Working with one cirle at a time, remove chilled dough and place between two sheets of parchment paper; roll out to about 1/8-inch thick. Cut into small circles or other shapes. Bake on parchment-lined baking sheets for 5 to 6 minutes until done. Cool on baking sheet 3 or 4 minutes then remove to wire rack to cool completely.

1 lb semi-sweet chocolate, chopped
1 tsp peppermint extract
colored candy sprinkles, if desired

Place chocolate in a bowl that is microwave safe. Microwave on high for 30 seconds; stir. Return to microwave and microwave in 15 second intervals stirring after each. Cook until melted and smooth. Stir in the extract.

To coat cookies use a professional cookie coater or lay cookies, one at a time, on a slotted spatula. Dip cookies carefully into the coating and coat completely; lift cookie up and allow excess to drip back into the bowl. Place cookie on wire rack to dry. Repeat until all cookies are coated. Dip into sugar sprinkles or sprinkle some on, if desired.

Place cookies in freezer for an hour before storing or serving. May be stored in an airtight container for up to a week or in the freezer for about 3 weeks.


1 box yellow cake mix
1 cup brown sugar
2 sticks butter, divided,melted
4 eggs, divided
2 tbsp water
2 cups chopped pecans
1 cup granulated sugar
1 cup light corn syrup
1 cup milk
1 tbsp vanilla flavoring

Preheat oven to 325 degrees.
Grease a 9 x 13-inch glass baking dish; set aside.

In a medium mixing bowl combine 1/3 of the cake mix with the brown sugar, 1 stick of the butter, 2 eggs, water, and pecans; mix together well. Spread the mixture into the prepared pan. Bake for 20 minutes at 325 degrees.

Meanwhile, mix together the granulated sugar, corn syrup, 2 remaining eggs, remaining butter and the other 2/3s of the cake mix, milk, and vanilla. Mix until well blended. Pour this mixture over the baked layer and return to oven. Continue baking for 35 minutes.

Cool completely before cutting.

Yield: 20 servings.

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.

Wednesday, May 11, 2011


1 1/2 cups canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
3 ripe banana, mashed
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the oil, sugars, and eggs until creamy; add the bananas and mix in.

Combine the flour, baking soda, and salt; add to the creamy mixture combining well. Stir in the vanilla and chopped walnuts.

Pour the batter into a 9-iinch loaf pan that has been sprayed with a nonstick cooking spray. Bake at 350 degrees for approximately 1 hour or until a wooden toothpick inserted in the center comes out clean.

Monday, May 9, 2011


4 cups sliced ripe peaches
4 cups sugar
juice of 1 lemon

Peel and slice the ripe peaches, removing any bruises or bad spots; put into a large, heavy pan. Add the sugar to the peaches and cook over medium heat until mixture comes to a roiling boil, stirring constantly. Add the lemon juice. Continue cooking until thickened, stirring constantly. Pour into hot, sterilized canning or jelly jars and seal. If a lid does not seal, place in refrigerator.

This is so good served on toast, biscuit, pancakes, etc. Even good as an ice cream topping.

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.