Friday, September 30, 2011

GOLDEN SUNSHINE LEMON CAKE ROLL

CAKE:
Powdered sugar
3/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
9 egg yolks
1/2 cup granulated sugar
1/2 cup cold water
1/2 tsp lemon extract

Preheat oven to 375 degrees.
Lightly sprinkle a clean towel with powdered sugar and set aside.
Grease the bottom only of a 15 x 10 x 1-inch baking pan; line pan with waxed paper and grease paper.

Lightly spoon the flour into a measuring cup and level off. In a medium bowl combine the flour with 1/2 cup granulated sugar, baking powder, and salt; mix together.

In a large bowl, beat the egg yolks at high speed of electric mixer until a light lemon color. Gradually add 1/2 cup sugar, beating until thickened. Add the water and lemon extract; mix well. By hand, gently fold dry ingredients into the egg mixture, blendly well. Spread the batter into the prepared baking pan.

Bake at 375 degrees for 15 to 18 minutes or until the top springs back when lightly touched in the center. Immediately invert the pan onto the powder sugared towel. Quickly remove the waxed paper. Starting with a short end, roll cake up in the towel and set on a wire rack to cool.

FILLING:
1/2 cup granulated sugar
1/8 tsp salt
3 tbsp lemon juice
2 tbsp buttr
3 egg yolks
1 tsp grated lemon peel
1/2 cup whipping cream, whipped

In a small heavy saucepan combine the sugar,salt, lemon juice, butter, and egg yolks; mix well. Cook over low heat until thickened, stirring constantly. Remove from the heat and stir in the lemon peel. Allow to cool to room temperature. Fold the whipped cream into the filling mixture.

To assemble the roll: Unroll the cooled cake. Spread the filling mixture evenly over the cake. Starting with a short end, roll the cake up into a filled log. Cover and refrigerate for 1 to 2 hours before serving. Keep leftovers stored in the refrigerator.

Yield: 12 servings

Tuesday, September 27, 2011

BASIC FREEZER SUGAR COOKIES

1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 tbsp butter, softened
2/3 cup sugar
1 tsp vanilla extract
1 large egg white
Nonstick cooking spray

Combine the flour, baking soda, and salt together in a small bowl; set aside.

In large mixer bowl beat the butter at medium speed until light and fluffy. Gradually add the sugar to the butter, continuing to beat until well-blended. Add the egg white and vanilla; beat well. Add the flour mixture and stir until well combined.

Turn the dough out onto waxed paper and shape into a 6-inch log. Wrap log up in waxed paper and freeze for 3 hours or until very firm.

Preheat the oven to 350 degrees.

Cut the dough log into 24 even slices. Spray baking sheet/sheets lightly with the nonstick cooking spray. Place the slices 1-inch apart on the baking sheet. Bake at 350 degrees for 8 to 10 minutes. Remove cookies from the baking sheet and cool on wire racks.

Yield: 2 dozen cookies

Monday, September 26, 2011

PINEAPPLE BROWNIES

3/4 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla
3 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 can (8-oz) crushed pineapple in its own juice, well drained
2 oz (2 squares) unsweetened chocolate, melted
1/2 cup chopped nuts

Heat oven to 375 degrees.

In a large mixing bowl beat the butter and sugar until light and fluffy. Add the vanilla and eggs and blend well. Add the flour, baking powder, salt, and cinnamon, mixing well.

Place 1 cup of the batter in a small bowl; stir in the well drained pineapple; set aside.

Add the chocolate and nuts to the batter still in the bowl; mix well.

Spread half of the chocolate batter into an ungreased 9 x 9-inch baking pan. Spoon the pineapple batter evenly over the chocolate batter, spreading carefully. Spoon the remaining chocolate batter over the pineapple layer, spreading to cover.

Bake at 375 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely. Cut into bars.

Sunday, September 25, 2011

CHOCOLATE CHUNK COOKIES

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup quick oats
1 1/4 cups chocolate chunks

Preheat the oven to 350 degrees.
Lightly grease 2 large baking sheets; set aside.

In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat at medium speed with electric mixer until creamy. Beat in the egg and vanilla.

Into a small bowl sift the flour, salt, baking soda, and baking powder. Add flour mixture to the creamy mixture, beating constantly. Stir in the oats and chocolate chunks.

Spoon dough by tablespoonfuls about 2-inches apart on the prepared cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Allow cookies to cool 1 minute on the baking sheets. Transfer to wire racks to cool completely.

Saturday, September 24, 2011

BLACK FOREST BROWNIE TORTE

1 box (19.8-oz) brownie mix and ingredients to prepare it in the cake-like version
1 pkg (6-oz) semisweet chocolate chips
1/4 tsp almond extract
1 can (21-oz) cherry pie filling, divided
2 cups whipped cream
1/4 cup sliced, toasted almonds

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

Prepare the brownie mix as directed on the box for the cake-type version. Stir the chocolate chips into the batter. Pour the batter evenly into the two prepared cake pans. Bake at 350 degrees for 18 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes in the pans. Loosen the edges with a thin knife and remove from the pans to a wire rack to cool completely.

Stir the almond extract into the cherry pie filling.

To assemble: Place one of the brownie cakes on serving plate. Top with 1 1/2 cups of the whipped cream, spreading to within a half inch of the edge. Spread 1 cup of the pie filling evenly over the whipped cream. Top with the second brownie cake layer. Spread the remaining cherry pie filling over the top of second layer coming to within 1/2-inch of the edge. Decoratively pipe or dollop the remaining whipped cream around the top edges. Sprinkle the toasted almonds over the top. Cut into wedges to serve.

Yield: 12 servings.

Friday, September 23, 2011

MAPLE FLAVORED PUMPKIN CHEESECAKE

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
3 pkgs (8-oz each) cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
1 can (15-oz) Pumpkin Pie Filling
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze - Recipe follows directions

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and butter. Press firmly on bottom of a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese until fluffy. Gradually bat in the milk until smooth. Add the eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into the prepared pan.

Bake 1 hour and 15 minutes or until the edge springs back when lightly touched (center will be slightly soft). Cool. Chill for 2 to 4 hours. Drizzle with the glaze before serving. Keep leftovers refrigerated.

Maple Pecan Glaze
3/4 cup pure maple syrup
1/2 cup chopped pecans
1 cup whipping cream

In a saucepan, combine the maple syrup and whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add the chopped pecans. Drizzle over the chilled cheesecake before serving.

Thursday, September 22, 2011

NUTTY CHOCO-PUMPKIN ICE CREAM PIE

4 (1.4-oz) milk chocolate butter toffee candy bars, coarsely chopped
1 1/2 pints vanilla ice cream, softened
1 9-inch prepared chocolate cookie crumb crust
1/2 cup canned pumpkin
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine half the candy pieces and 1 pint softened ice cream in small bowl. Spoon into the crust, smoothing the top. Freeze until hard; about 3 hours.

Mix together remaining ice cream, pumpkin, sugar, and spices in small bowl. Spread over top of frozen ice cream. Return to freezer for 1 hour. Press remaining candy bar pieces around the outside rim of the pie. Return to freezer 2 more hours before servings.

To serve, let sit at room temperature a few minutes to soften.

Wednesday, September 21, 2011

COCONUT AND ORANGE MARBLE LAYER CAKE

1 box (2-layer size)white cake mix
1 cup water
1/3 cup canola oil
4 large egg whites
1/4 cup frozen orange juice concentrate, thawed

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

In a large bowl combine the cake mix, water, oil, and eggs on low-speed of electric mixer until all the cake mix is moistened. Increase speed to high and beat for two minutes. Remove 1 1/2 cups of the batter to a small bowl. Divide the remaining batter evenly between the two prepared cake pans. Add the orange juice concentrate to the 1 1/2 cups of reserved batter and mix in well. Spoon the orange batter over the white batter and use spoon to swirl lightly to marble.

Bake at 350 degrees for 25 to 35 minutes or until the cakes spring back when lightly touched in the center. Cool in the pans for 15 minutes then remove to wire racks to cool completely.

TOPPING:
1 cup flaked coconut
1 teaspoon granulated sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed

Combine the coconut, sugar, water, and juice concentrate in a small bowl. Spread the mixture over an ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes until light golden brown. Stir occasionally during baking; cool.

FROSTING:
1 tub vanilla frosting
1 pkg (3-oz) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel

In a small bowl, beat the frosting, cream cheese, juice concentrate and orange peel until smooth.

To assemble the cake: Place one of the cooled cake layers on cake plate. Place a half cup of the frosting over the top and smooth out evenly. Place the second layer over the frosting. Use the remaining frosting to frost the top and sides of the cake. Sprinkle 1/2 cup of the topping over the sides of the cake and the remaining over the top. Refrigerate at least an hour before serving. Keep cake stored in the refrigerator.

Yield: 16 servings
Per serving: 350 calories, 50 g carbs, 3 g protein, 16 g fat, 6 mg cholesterol, and 280 mg sodium

Tuesday, September 20, 2011

COCONUT CHEESE PIE

1 1/2 tbsp butter, softened
2 2/3 cups sweetened coconut
4 eggs
2/3 cup sugar
1 pkg (8-oz) cream cheese
3 tbsp lemon juice

Spread butter evenly over the bottom and sides of a 9-inch pie pan. Press 1 1/3 cups of the coconut into the butter to form a crust. Place 1 cup of the remaining coconut, eggs, sugar, cream cheese, and lemon juice in a blender or food processor. Blend until smooth, about 1 1/2 minutes. Pour the mixture into the formed pie shell. Sprinkle the remaining 1/3 cup of coconut in the center and a ring around center. Bake at 325 degrees for 30 minutes. If the coconut starts to brown too quickly, cover with a piece of aluminum foil.

Refrigerate leftovers.

MICROWAVE CARAMEL CORN WITH PEANUTS

3 quarts popped corn
1 1/2 cups peanuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda

Place the popcorn and the peanuts into a large brown paper bag and set aside.

Combine the brown sugar, butter, syrup, and salt in a 2-quart glass dish or microwaveable dish. Microwave on high 3 to 4 minutes, stirring after each minute, until the mixture comes to a boil. Microwave for another 2 minutes. Stir in the baking soda. Pour the syrup mixture over the popcorn and peanuts in the bag. Shake well. Microwave 1 1/2 minutes on high. Shake the bag. Microwave another 1 1/2 minutes. Shake bag again. Microwave on high 1 more minute and shake bag. Pour into a large container to cool.

Monday, September 19, 2011

BANANA AND COCOA MARBLED BAR COOKIES

1/2 cup uncooked rolled oats
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup no sugar added applesauce
1 egg
1 egg white
2 tbsp canola oil
1/3 cup lowfat buttermilk
2 tbsp unsweetened cocoa powder
2/3 cup mashed ripe banana

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

Process the oats until finely ground in a food processor or blender. Combine in a medium mixing bowl with the flour, baking powder, baking soda, and salt.

In a large mixing bowl combine the sugar, applesauce, whole egg, egg white and the canola oil. Add the flour/oat mixture to the sugar mixture; stir until well blended. The mixture will look dry. Remove 1 cup of the batter to a small bowl. Add the buttermilk and cocoa to the cup of batter and mix well.

Add the banana to the remaining plain batter and mix well. Spread into the prepared pan. Drop the cocoa batter over the banana batter. Run a butter knife through the batters to marblize.

Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 before cutting into 14 bars.

Yield: 14 bars
Per bar: 155 cal, 3 g total fat, 30 g carbs, 3 g protein, 213 mg sodium, 1 g fiber, 15 mg cholesterol

Sunday, September 18, 2011

GRANDMA'S KISSES

3 egg whites
1 cup sugar
1 tsp vanilla

Preheat oven to 250 degrees.
Lightly grease a couple of baking sheets; set aside.

Beat the egg whites until soft peaks form. Gradually add the sugar and vanilla while continuing to beat until the sugar is completely dissolved and the egg whites form stiff peaks.

Drop meringue by rounded teaspoons onto the prepared cookie sheets. Bake at 250 degrees for 15 minutes. Turn off the heat and leave in the oven for several hours to dry.

NOTE: A drop or two of food coloring may be used, if desired. Add when adding the vanilla.

Saturday, September 17, 2011

1970s DEEP DISH APPLE PIE & PASTRY RECIPE

Pastry:
1 cup + all-purpose flour
1/2 tsp salt
1/3 cup +1 tbsp solid shortening
2 to 3 tbsp cold water

Combine the flour and salt into a medium bowl. Thoroughly cut in the shortening using a pastry blender or two knives. Sprinkle in the cold water, one tablespoon at a time, mixing until all the flour is moistened (1 or 2 teaspoons of water may be gradually added, if needed.) Gather the dough into a ball. On a lightly floured board, shape the dough into a flattened square using a floured rolling pin. Square should be approximately 10-inches in size. Fold in half and cut small slits for vents. Top the filling below:

Pie filling:
1 1/2 cups sugar
1/2 cup all-purpose flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt, optional
12 cups thinly sliced peeled apples
2 tbsp butter, cut into thin slices

Preheat oven to 425 degrees.
Stir together the sugar, flour, nutmeg, cinnamon, and salt (if using). Place sliced apples in a large bowl and mix the flour mixture into the apples. Pour the filling into an ungreased 9-inch square baking dish or pan; dot with butter. Unfold the pastry over the apple mixture. Fold the edges under just inside the edges of the baking pan or dish.

Bake at 425 for 1 hour or until the crust is golden brown and the apples mixture begins to bubble through the pastry vents. If crust should begin to get too brown, cover loosely with a piece of aluminum foil.

NOTE: You can make this a diabetic-friendly pie by substituting 1 1/2 cups of Splenda Granulated for the sugar. I promise you, the taste will be the same.

Friday, September 16, 2011

1970S CRANBERRY COOKIES

1/2 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

Thursday, September 15, 2011

PICTURE PERFECT CHOCOLATE PECAN PIE

1 sheet of pastry from a pkg (15-oz) of all-ready pie crusts
Place pastry sheet in a 9-inch ceramic pie plate.

Preheat the oven to 325 degrees.

1 cup white corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups(+ 10) pecan halves

In a large bowl combine the corn syrup, sugar, butter, vanilla, and eggs; beat well. Reserve 2 tablespoons of the chocolate chips for garnish. Stir in the remaining chips and the pecan halves. Spread the mixture evenly into the pastry lined pie plate.

Bake at 325 degrees for 55 to 65 minutes or until a deep golden brown and the filling is set. After about 20 minutes into the baking time, cover the edge of the crust with foil strips to keep crust from over browning. Allow pie to cool completely.

Line a plate or baking sheet with waxed paper; set aside.

Melt the two tablespoons of reserved chocolate chips. When completely melted, dip the 10 pecan halves 1/2 to 3/4 way into the chocolate and place on the waxed paper. Refrigerate 15 to 20 minutes or until the chocolate is set and dry.

Before serving, garnish with whipped cream and the chocolate dipped pecan halves.

BANANA AND CHERRY PIE

1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional

In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.

Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.

To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.

Wednesday, September 14, 2011

CHOCOLATE COCONUT CAKE

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 tsp vanilla
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 9-inch round cake pans with nonstick cooking spray; set aside.

In a bowl whisk the flour, cocoa, baking soda and salt together; set aside.

In a large mixer bowl, beat the softened butter until smooth. Add the brown sugar and beat until blended. Beat in the eggs one at a time then beat in vanilla. On low speed, alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour mixture. Spread the batter evenly between the two prepared pans.

Bake cakes at 350 degrees for 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Invert the pans onto the wire racks to remove cakes. Allow to cool completely.

While your cakes cool, make the following frosting:

1 box (1-lb) powdered sugar
1/4 cup boiling water
1 1/2 sticks unsalted butter, cut up
4-oz reduced-fat cream cheese, cut up
1/4 tsp coconut extract
3 cups sweetened flake coconut
Fresh raspberries for garnish, if desired
Fresh mint leaves for garnish, if desired

In a large mixing bowl, pour the powdered sugar. Beat the boiling water into the powdered sugar. Add the butter and cream cheese, beating well on medium speed after each addition. Beat in the coconut extract. Refrigerate until consistency starts to firm up. This should take 30 to 60 minutes.

Place 1st cake layer on cake plate. Spread 1 cup of the frosting over the topand sprinkle with 1/2 cup coconut. Add the second cake layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining coconut gently into the frosting.

Garnish cake with fresh raspberries and mint leaves, if desired.

Yield: 16 servings
Per serving: 499 calories, 24 g (16 g sat)fat, 5 g protein, 70 g carbs, 3 g fiber, 257 mg sodium, 77 mg cholesterol

Tuesday, September 13, 2011

CranCherry Pie

1 pkg refrigerated pie crusts
2 cups fresh or frozen unsweetened cranberries
3/4 cup sugar
2 tbsp cornstarch
1 can (21-oz) cherry pie filling

Place 1 pie crust in a 9-inch pie pan allowing a half inch of the pastry to extend over the edge of the pan.

Preheat the oven to 425 degrees.

In a large mixing bowl, combine the cranberries, sugar, and cornstarch, mixing well. Stir in the cherry pie filling and mix lightly. Pour the mixture into the pastry-lined pie pan. Top with the second crust, cut air vents in top, and flute edges to seal. This is also a pretty pie to top with a lattice crust instead of the full sheet crust.

Bake pie at 425 degrees for 35 to 45 minutes or until the crust is golden brown and the filling is bubbly. During the last 15 minutes or so of the baking time, cover the edges of crust with foil to prevent excessive browning.

Yield: 8 servings

Monday, September 12, 2011

JEWELS

1/3 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp mace
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
2 1/2 cups (approx. 1 lb) candied fruit
2 cups coarsely chopped nuts

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixing bowl, thoroughly mix the shortening, sugar, molasses, and egg. Combine the flour, baking soda, cinnamon, mace, nutmeg, ginger, and allspice. Take out 1 cup of the flour mixture and toss with the candied fruit and nuts. Stir the remaining flour mixture into the sugar mixture. When well combined, add in the fruit, nut mixture and stir to blend.

Drop the dough by teaspoonfuls about 1-inch apart onto the prepared baking sheets. Bake at 325 degrees for 12 to 15 minutes.

Yield: Appoximately 6 dozen.

Saturday, September 10, 2011

OLD FASHION BUTTERMILK DONUTS

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.

Measure 1 1/2 cups flour and the remaining ingredients into a lare mixer bowl. Blend for 30 seconds on low speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaing flour.

Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.

With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.

Yield: 2 dozen donuts

NOTE: Do not use self-rising flour for this recipe as it will not turn out well.

Friday, September 9, 2011

S'MORE BAR COOKIES

3/4 cup butter
3 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup miniature marshmallows
1 can (14-oz)sweetened condensed milk

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan. Add the graham cracker crumbs, mix together and press onto the bottom of the pan to form a crust. Sprinkle the chocolate chips evenly over the crumb mixture. Top the chocolate chips with the butterscotch chips; sprinkle the miniature marshmallows over the chips. Pour the sweetened condensed milk evenly over all. Bake for 25 minutes or until bubbly. Remove from oven and cool completely on a wire rack. To serve, cut into 24 bars. Will be easier to cut if refrigerated for a half hour to an hour.

Thursday, September 8, 2011

CALIFORNIA LEMON CRUNCH

Crust:
1 1/4 cups shredded sweetened coconut
1/2 cup butter, softened
3/4 cup corn syrup (dark preferred)
2 cups oats
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
3/4 tsp ground cinnamon
1/2 tsp baking soda

Preheat oven to 350 degrees.

Place coconut in a single layer in a 13 X 9-inch baking pan and bke 15 to 20 minutes until lightly toasted, stirring after 10 minutes. Set aside and allow to cool completely.

In a large bowl, beat the butter and corn syrup until creamy. Add the oats, flour, nuts, cinnamon and baking soda beating well. Reserve 3/4 cup of the toasted coconut and stir the remaining into the oat mixture. Spray a 9 x 13-inch baking pan with nonstick cooking spray and press the mixture onto the bottom of the pan. Bake at 350 degrees for approximately 18 minutes until golden brown. Remove from oven and cool completely.

Topping:
1 carton (8-oz) light frozen whipped topping, thawed
2 cartons (8-oz) ow-fat lemon yogurt
2 tsp grated lemon zest

Combine all three ingredients and spread evenly over the cooled crust. Sprinkle the reserved coconut overall pressing down lightly. Cover with plastic wrap and chill for at least an hour. Cut into 16 squares for serving.

Wednesday, September 7, 2011

COCONUT PECAN BROWNIES

1 pkg (21 1/2-oz) Fudge Brownie Mix
1/2 cup water
1/2 cup canola oil
1 large egg
1 can Coconut-Pecan Frosting
1 cup sour cream
1/2 cup chopped pecans
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.
Grease the bottom only of a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the brownie mix, water, canola oil, and the egg. Beat by hand for 50 strokes. Add the frosting and sour cream, mixing together well. Spread the batter into the prepared pan. Sprinkle the pecans and the miniature chocolate chips over all.

Bake at 350 degrees for 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely then cut into 36 bars.

Tuesday, September 6, 2011

LOW CAL PEACH SHAKE

1 carton (8-oz) low-fat vanilla yogurt
1 can (1 lb) peach halves or slices in extra-light syrup, drained
1 cup skim or low-fat milk
1/3 cup crushed ice

Place all the ingredients in the blender and process until smooth. Serve immediately, in chilled glasses if desired.

Yield: 3 8-oz servings
Per serving: 79 calories

FROZEN CRANBERRY ORANGE DESSERT

1 2/3 cups graham cracker crumbs
1/4 cup ground pecans
3 tbsp granulated sugar
6 tbsp butter, melted

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, ground pecans, and the sugar in a bowl. Add the butter to the graham cracker mixture and mix together well. Press the mixture evenly onto the bottom of a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 8 to 10 minutes until set. Cool completely on a wire rack.

1 pkg (8-oz) cream cheese, softened
1/2 gallon vanilla ice cream
1 can (12-oz) frozen orange juice concentrate, thawed
1 can (1 lb) whole-berry cranberry sauce
1/2 tsp almond extract

In a large mixing bowl, beat the cream cheese until smooth. Add the ice cream; mix together well. Gradually beat in the orange juice concentrate. Spread half of the mixture over the cooled crust. Cover and freeze for 1 hour to set. Refrigerate the remaining ice cream mixture during this time.

In a food processor or a blender, process the cranberry sauce and almond extract until blended. Spread half of the mixture over the frozen ice cream layer. Cover and freeze for at least 30 minutes.

Spread the remaining ice cream mixture over the cranberry mixture. Top with the last half of the cranberry mixture. Cover and freeze until firm.

This dessert may be frozen for up to 2 months making it a perfect dessert for holidays or other busy times.

To serve, remove dessert from the freezer 30 minutes before serving time. Cut into squares and serve.

Yield: 12 or 15 servings depending on size.

Monday, September 5, 2011

CHOCOAT CHIP COOKIES

2 sticks butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt, optional
2 1/2 cups oats
1 pkg (12-oz) semisweet chocolate chips
1 cup coarsely chopped pecans, optional

Preheat oven to 375 degrees.

Beat butter, brown sugar, and granulated sugar until creamy. Add the eggs, milk, and vanilla extract; beat well. Add the flour, baking soda, and salt (if using); mix well. Stir in the oats, chocolate chips, and nuts, if using; mix in well.

Drop dough onto ungreased baking sheets by rounded tablespoonfuls. Bake at 375 degrees for 9 to 10 minutes for chewy cookies. If you prefer crispier cookie, bake 12 to 13 minutes. Allow to cool for a minute on the cookie sheet then remove to wire racks to cool completely.

Yield: Approximately 5 dozen

Sunday, September 4, 2011

PINEAPPLE SOUR CREAM PIE

1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired

In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry, if desired.

Saturday, September 3, 2011

FRESH STRAWBERRY CAKE

1 box (2-layer size white cake mix
1 pkg (3-oz) strawberry gelatin
1/2 cup boiling water
1/2 cup fresh strawberries, halved
4 eggs
1 cup canola oil

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

Dissolve the gelatin in the boiling water, stirring until completely dissolved. In mixer bowl, pour the gelatin mixture over the dry cake mix. Add the eggs, oil, and strawberries; blend until completely moistened and mixed. Pour the batter into the prepared pan and bake at 350 degrees until the cake springs back when touched lightly by fingertips.

Friday, September 2, 2011

BLUEBERRY POPPY SEED CAKE

This cake is as good for breakfast as it is for dessert!

Cake Ingredients:
2/3 cup granulated sugar
1/2 cup butter, softened
2 tsp grated lemon rind
1 large egg
1 1/2 cups all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Filling Ingredients:
2 cups fresh blueberries OR frozen blueberries, thawed and drained on paper towels
1/3 cup granulated sugar
2 tsp all-purpose flour
1/4 tsp nutmeg

Glaze Ingredients:
1/3 cup powdered milk
1 to 2 tsp milk

Preheat oven to 350 degrees.
Grease and lightly flour the bottom and sides of a springform pan - 9 or 10-inches; set aside.

To make cake: In a large mixer bowl, beat the sugar and butter together until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed of electric mixer.

In a medium bowl, combine the flour, poppy seeds, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

Spread the batter evenly over the bottom and 1-inch up the sides of the prepared pan. Be sure he batter on the sides is 1/4-inch thick.

To make filling: In a medium bowl, combine the blueberries, sugar, flour, and nutmeg; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly before removing the sides of the pan.

To make glaze: In a small bowl, combine the powdered sugar with enough milk to make a drizzle consistency. Drizzle over the cake. Serve the cake while warm or at room temperature.

Thursday, September 1, 2011

MOLASSES CRACKLES

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
sugar for rolling

Preheat oven to 350 degrees.

Cream the shortening, sugar, molasses, and egg together well.

Sift the flour, baking soda, cinnamon, and salt together; add to the creamed mixture and blend well.

Roll the dough, about a tablespoon at a time, into balls and roll the balls in the sugar. Bake at 350 degrees for 10 minutes or until lightly browned.