Friday, April 29, 2011

OLD FASHION BUTTERMILK CANDY

This is a candy recipe from my young days in Southern Indiana during the 1960s. I hope you enjoy it as much as we always have!

2 cups sugar
Pinch of salt
2 cups pecans
1 cup buttermilk
1 stick margarine
1 teaspoon vanilla

Mix sugar, salt, and buttermilk; cook 5 minutes. Add margarine and pecans. Cook 5 minutes more, to a soft ball stage. Add vanilla. Beat until cool, pour onto a buttered platter. Very good!

Thursday, April 28, 2011

OLD FASHION CARROT PIE

3/4 cup sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/2 tsp grated lemon rind
2 eggs, slightly beaten
2 cups cooked, sieved carrots
1 cup undiluted evaporated milk
1 unbaked 9-inch pie shell

Combine the sugar, salt, nutmeg, cinnamon, ginger, and cloves in a medium mixing bowl. Add the grated lemon rind, slightly beaten eggs, and carrots; stir to blend. Stir in the evaporated milk until the filling is completely blended. Pour the filling into the unbaked shell. Bake in a 400 degree oven 40 to 45 minutes or until the filling is firm. Top with whipped cream, if desired.

Note: This pie is similar to a pumpkin pie in texture and taste. It is a recipe from 1960s Southern Indiana.

McCAIN'S OATMEAL BUTTERSCOTCH COOKIES

1 1/2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 2/3 cups butterscotch chips

Preheat oven to 375 degrees.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.

In a medium mixing bowl, stir together the flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, stirring until blended. Stir in the oats and the butterscotch chips.

Drop the batter by tablespoonfuls about 2-inches apart onto ungreased cookie sheets.
Bake at 375 degrees for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool completely.

Yield: 5 to 6 dozen cookies

Tuesday, April 26, 2011

FRENCH APPLE-RAISIN PIE

pastry for a 2-crust pie
6 med to large tart apples
1 cup seedless raisins
1/2 cup granulated sugar
1 tsp cinnamon
3/4 tsp salt
2 tbsp butter
1/2 cup powdered sugar
2 tsp water

Preheat oven to 350 degrees.

Roll out half the pastry on a floured board or surface; place pastry in a 9-inch pie pan. Gently fit pastry into pan and trim the edge.

Pare, core, and thinly slice apples; mix together with the raisins in a large bowl. Place the apples-raisin mixture into the pastry. Mix the granulated sugar, cinnamon and salt together. Sprinkle the sugar mixture evenly over the apples and raisins. Slice butter into thin slices and evenly place over the pie mixture. Roll out the remaining half of the pastry dough and gently place over the pie filling. Cut about 3 slits in the center of the pastry to allow steam to escape. Seal the pastry edges and make a scallop design or your favorite sealing design.

Bake at 350 degrees for 40 to 50 minutes or until apples are tender and crust is lightly browned. Allow to cool.

Mix the powdered sugar and water to make a drizzle-type glaze. Drizzle over the crust.

Monday, April 25, 2011

CHERRY CREAM DESSERT

2 pkgs (3-oz) black cherry flavored gelatin*
2 cups boiling water
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1 tsp vanilla extract
1/2 cup sugar*
1/2 cup chopped pecans
1 can crushed pineapple, drained
1 can cherry pie filling*

Dissolve gelatin in boiling water and pour into a 9 x 13-inch dish or pan; refrigerate until slightly firm.

Combine cream cheese, sour cream, vanilla, sugar, and chopped pecans; stir in pineapple. Spread mixture over set gelatin. Chill. Top with pie filling before serving.

*You can easily turn this into a diabetic or low-sugar dessert by using sugar-free gelatin,Splenda granular instead of sugar, and no-sugar added Splenda sweetened pie filling!

Friday, April 22, 2011

PEACH BREAD

2 cups very ripe peaches, peeled, mashed, drained
1 large egg, lightly beaten
2 tbsp butter, softened
1/2 cup chopped nuts, optional
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/8 tsp salt
1 tsp baking soda

Grease and flour a 9 x 5-inch loaf pan; set aside.

In a large bowl combine the mashed peaches, egg, and butter.

In another bowl, combine the flour, granulated sugar, brown sugar, salt and baking powder; stir into the peach mixture. When peach mixture and flour mixture is combined, add nuts, if using. Pour batter into the prepared pan and let set for 20 minutes.

While batter rests, preheat oven to 375 degrees.

Bake at 375 degrees for 45 to 55 minutes or until browned. Allow to cool in the pan for 15 minutes before removing. Allow to cool completely completely before cutting.

Note: I think this bread is even better the next day. Also, this bread freezes well. Wrap tightly in plastic wrap the place in a large zip top freezer bag.

FUDGY CHOCOLATE CAKE

2 sticks butter
1 cup + 3 tbsp sugar
1 1/2 cups all-purpose flour
1/2 cup + 3 tbsp unsweetened cocoa
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1 cup heavy cream
10 1/2-oz semisweet chocolate
6 oz white chocolate for garnish, optional

If using white chocolate for garnish, finely grate onto a plate using a vegetable peeler. Chill until needed.

Preheat oven to 350 degrees.
Grease bottoms of two 8-inch round cake pans and line with parchment paper; set aside.

In a large mixer bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat until smooth with mixer at medium speed; then beat another 2 minutes. Add the hot water and beat to blend well, about 1 minute. Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Turn cakes out onto wire racks and remove the parchment paper; cool comletely.

While cakes cool, heat the heavy cream just to boiling. Break the chocolate into pieces and add to the cream; stir until chocolate is melted. Let cool and then refrigerate for 30 minutes. Remove from refrigerator and whisk with a wire whisk until of spreading consistency.

Use about a third of the frosting as a filling between the two layers. Use remaining frosting to cover sides and top of cake. Sprinkle the grated, chilled white chocolate over the top, if desired.

Thursday, April 21, 2011

CHEESECAKE BROWNIES

1 pkg traditional family size brownie mix
1 brick (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Make the brownie mix as directed on the package and pour into the prepared baking pan.

Beat the cream cheese, using an electric mixer at medium speed, until smooth. Add the sugar, continuing to mix until blended. Add the egg and vanilla; mix just until blended. Pour this mixture over the brownie mixture in the pan. Using a butter knife, cut through the mixtures to make a marbled effect.

Bake for 35 to 40 minutes or until the cream cheese parts are lightly browned. Allow to cool before cutting into 24 brownies.

Wednesday, April 20, 2011

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened
1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecas, candied cherries,2 tablespooons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

Tuesday, April 19, 2011

BANANA NUT CAKE WITH PEANUT BUTTER FROSTING

2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cup (3 medium) bananas, mashed
2/3 cup shortening
2/3 cup finely chopped nuts (your choice)
2/3 cup buttermilk
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
3 eggs
Peanut Butter Frosting (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.

In large mixing bowl, mix the sugar and shortening until fluffy. Add eggs and bananas, mixing until blended. In a small medium bowl combine the flour, baking powder, baking soda, and salt. Add to the banana mixture alternately with the buttermilk, beginning and ending with the flour. Blend well. Stir in the nuts. Pour the batter into the prepared baking pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan. When cooled completely, frost with the peanut butter frosting.

PEANUT BUTTER FROSTING:
1/3 cup creamy peanut butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1/4 to 1/3 cup milk, as needed

Mix the peanut butter and powdered sugar in the medium bowl of electric mixer. Stir in the vanilla. Add the milk until the frosting is smooth and of a spreading consistency.

Yield: 16 servings

Monday, April 18, 2011

FROZEN STRAWBERRY PIE with COCONUT CRUST

2 1/2 cups lightly toasted coconut
1/3 cup butter
1 pkg (3-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 1/2 cups fresh or frozen unsweetened thawed strawberries (mashed or pureed to make 1 1/2 cups)
3 tbsp Lemon juice concentrate
1/2 pint whipping cream, whipped
Additional fresh strawberries for garnish

In a 2-quart saucepan, melt the butter, remove from heat and stir in the toasted coconut. Mix well; press over the bottm and up the sides of a 9-inch pie pan; chill.

In a large bowl, beat cream cheese until fluffy; beat in the sweetened condensed milk. Stir in the pureed or mashed strawberries and the lemon concentrate. Fold in the whipped cream.

Pour the pie filling into the chilled crust; you will have to mound somewhat. Freeze the pie for at least 4 hours or until completely firm. Before serving, garnish with fresh strawberries, if desired.

Store any leftovers in the freezer.

Note: If you don't like coconut, you can substitute a regular 9-inch baked pie crust.

Saturday, April 9, 2011

SOUR CREAM LEMON PIE

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
3 egg yolks, slightly beaten
1 tsp grated lemon rind
1/3 cup lemon juice
1/4 cup butter
1 cup sour cream
1 graham cracker pie crust
whipped cream

In a 2-quart saucepan, stir together the sugar and cornstarch. Gradually stir the milk into the sugar mixture until smooth. Stir in the egg yolks, using a whisk, and add the grated lemon rind and lemon juice. Stir to combine well. Add the butter. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute. Pour mixture into a large bowl and cover with plastic wrap. Refrigerate about 45 minutes until cool but not set. Fold in the sour cream; pour into the pie crust. Refrigerate for at least a couple of hours or until firm. Garnish with the whipped cream before serving.

Tuesday, April 5, 2011

IRRESISTIBLE PEANUT BUTTER COOKIES

1/4 cup butter
1/4 cup vegetable shortening*
3/4 cup peanut butter (creamy works best)
1 1/4 cups firmly packed brown sugar
3 tbsps milk or cream
1 tbsp vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour**
3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.

In a medium mixing bowl, combine butter, shortening, peanut butter, brown sugar, milk or cream, and vanilla. Beat at medium speed until well blended; add egg. Beat until blended in. Combine the flours, baking soda, and salt; add to the creamed mixture using low speed.

Drop by rounded tablespoonfuls about two inches apart onto prepared cookie sheets. Flatten slightly using the tines of a fork. Bake at 375 degrees for 7 to 8 minutes or until set and just starting to brown. Allow to cool for a couple of minutes on the cookie sheets before removing to wire racks to cool completely.

Yield: Approximately 3 dozen.

*Substitute no sugar added applesauce for a healthier cookie.
**The whole-wheat flour makes your cookies healthier. You can, however, use all-purpose instead.

Friday, April 1, 2011

EASY AND DELICIOUS FUDGE TRUFFLE CHEESECAKE

CHOCOLATE CRUMB CRUST:
1 1/2 cup finely crushed vanilla wafers
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
1/3 cup butter, melted

In a medium bowl, combine all the ingredients together well. Press firmly onto the bottom of a 9-inch round springform baking pan. Set aside.

CHEESECAKE FILLING:
3 pkgs (8-oz each) low-fat or regular cream cheese*, softened
1 can (14-oz) sweetened condensed milk
2 cups (12-oz pkg) semi-sweet chocolate chips
4 eggs
2 tsp vanilla

Preheat oven to 300 degrees.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour the mixture into the prepared pan with crust. Bake for 1 hour and 5 minutes or until the center is set. Cool. Garnish with whipped cream swirls around the edge, lightly sprinkled with cocoa or shaved chocolate, if desired.

*I prefer two packages of low-fat cream cheese and 1 package of regular. You lower the fat for a healthier dessert withuot sacrificing flavor or texture.