Tuesday, July 31, 2012

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced
4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency.

To serve, scoop into individual serving dishes and garnish with fresh berries, if desired.

Monday, July 30, 2012

BLACK RASPBERRY DUMPLINGS

1 quart fresh or frozen black raspberries
1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional

Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan.  Bring the mixture to a boil while stirring almost constantly; reduce heat to low.

In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms.  Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes.  Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through.

If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.

Note: Great with cream or ice cream!


Yield: 10 to 12 servings

I have had this recipe for several years.  I believe I got it from a TOH magazine.

Saturday, July 28, 2012

BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter
1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.


Yield: 8 to 10 servings

Wednesday, July 25, 2012

COCONUT MERINGUE BLONDIE/BROWNIES

3/4 cup butter, softened
1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar.  When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.

In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well.  Spread the thick batter into the prepared baking pan.  Sprinkle the chocolate chips, coconut, and pecans.

In a small mixing bowl beat the egg whites until until soft peaks form.  Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar.  Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack. Cut into bars to serve.

Tuesday, July 24, 2012

SCRUMPTIOUS CHOCOLATE CAKE/RASPBERRY SAUCE

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

Preheat oven to 350 degrees.
Lightly grease 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

RASPBERRY SAUCE:
2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

Sunday, July 22, 2012

CREME BRULEE TART

Preheat oven to 375 degrees.

COOKIE CRUST:
1 1/2 cups all-purpose flour
2/3 cup butter, softened
1/3 cup confectioners' sugar

Mix altogether until crumbly.  Using hands, mix until dough forms.

Press dough into the bottom and 1 1/2-inches up the sides of an 8-inch ungreased springform pan.  Bake crust at 375 degrees until light brown and set, about 12-14 minutes.

TART FILLING:
1/2 cup packed brown sugar
3 tbsp butter, softened
1/2 cup chopped pecans, optional
2 tbsp granulated sugar
1 tbsp all-purpose flour
3 egg yolks
2 cups whipping cream
1/4 cup orange marmalade
1 tbsp water
2 cups seasonal fresh fruits and/or berries

In a small saucepan heat the brown sugar and butter over medium heat until butter is melted; carefully spread over the crust.  If using pecans, sprinkle them over the sugar mixture.  Place back in oven and bake until the brown sugar mixture begins to soften and melt, about 4 to 5 minutes.

Mix the granulated sugar and the flour together; stir in the egg yolks.  Using a hand beater or wire whisk, beat until thick.

Heat the whipping cream to scalding in a 2-quart heavy-duty saucepan.  Stir 2 tablespoons of the heated cream into the egg yolk mixture until smooth.  Stir the egg yolk mixture into the cream and cook over medium heat stirring constantly.  Cook about 3 minutes or until the mixture thickens; cool slightly.  Pour the mixture over the brown sugar in the crust. 

Cover and refrigerate for at least 2 to 3 hours until chilled.

Before serving, heat the orange marmalade and water over low heat until the marmalade is melted.  Allow to cool slightly.  Decorate the tart with the fresh fruit/berries and spoon the marmalade mixture over the fruit.
Yield: 8 to 10 servings

Saturday, July 21, 2012

START WITH A BOX FUDGY OAT BROWNIES

Yes, box mixes can produce some delicious homemade-style brownies and this recipe is a perfect example.

1 pkg (family-size) fudge brownie mix
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted

Preheat oven to 350 degrees.

In a mixing bowl combine the flour, oats, brown sugar, baking soda, and salt; stir in the butter until combined and all the mixture is wet.  Press mixture onto the bottom of an ungreased 13 x 9 x 2-inch baking pan. 

Bake crust at 350 degrees for approximately 10 minutes or until the crust is puffy and the edges are lightly browned.

While the crust bakes, prepare the packaged brownie mix according to the package directions for cake-type brownies.  Pour the mixture over the crust and bake another 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies.)  Frost with the recipe below.

Brownie Frosting:
3 tbsp butter
1 1/2 squares (1-oz each) baking chocolate, chopped
2 1/4 cups powdered sugar
3 to 4 tbsp hot water
1 1/2 tsp vanilla extract

Melt the butter and chocolate together in a small saucepan over low heat, stirring until smooth.  Remove from heat and stir in the powdered sugar, hot water and the vanilla.  Stir until smooth.
NOTE: Add half the water first then remaining as needed for a spreading consistency smooth frosting.


Frost brownies and allow to cool on a wire rack until frosting is firm before cutting into 36 squares.

Thursday, July 19, 2012

STRAWBERRY CREAM CHEESE PIE

This recipe is from my old fashion recipes so the directions aren't real clear on the berries.  However, when this recipe was popular, about the only way to buy frozen strawberries was in a box-type package.  (I have not made this as I just found it.  So if you try it, you are on your own.  If anyone makes it before I do, please post comments!)

1 pkg frozen strawberries
2 pkg cream cheese (? size)
1/4 cup sugar
1 tsp vanilla
2 cups Cool Whip
1 chocolate crumb pie crust

Thaw and drain strawberries; reserve 1/4 cup juice.  Beat cream cheese, juice, strawberries, sugar and vanilla until smooth.  Fold in Cool Whip.  Spoon into crust.  Refrigerate until firm or freeze.

Wednesday, July 18, 2012

CAPPUCCINO PUNCH

1/2 cup sugar
1/4 cup instant coffee granules
1 cup boiling water
8 cups milk
1 qt softened vanilla ice cream
1 qt softened chocolate ice cream

Combine the sugar and coffee granules in a small bowl; add boiling water and stir until completely dissolved.  Cover and refrigerate until chilled.

Just prior to serving, pour the chilled coffee mixture into a 1 gallon punch bowl; stir in the milk.  Add scoops of ice cream, stirring until melted.
Yield: approximately 1 gallon

Tuesday, July 17, 2012

VANILLA SWIRLED CHOCOLATE CHEESECAKE

20 chocolate sandwich cookies, crushed (about 2 cups)
3 tbsp butter, melted
4 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
4 large eggs
6 squares (1-oz each) semisweet baking chocolate, melted and cooled

Preheat oven to 325 degrees.
Line a 13 x 9 x 2-inch baking pan with foil, ends extending over pan.

Mix the cookie crumbs and butter; press onto the foil in bottom of pan.  Bake at 325 for 10 minutes.

In a large mixer bowl breat the cream cheese, granulated sugar, and vanilla extract together with mixer on medium speed until well combined.  Add the sour cream, mixing well.  Add the eggs one at a time beating on low after each addition just until blended.  Remove one cup of the batter; set aside for marbling.

Stir the melted chocolate into the remaining batter in mixing bowl; pour over the baked crust.  Top with spoonfuls of the reserved batter.  Using a butter knife, cut through the reserved batter to make swirls in cake.

Bake at 325 degrees for 40 minutes until the center is almost set.  Cool then refrigerate at least 4 hours before cutting into 16 square for serving.

Note: Leftover should be refrigerated.

BETTER THE NEXT DAY MILKY WAY CAKE

2 tbsp butter for greasing pan
1 1/2 cups butter, divided
1 cup finely chopped pecans
14-oz Milky Way Candy Bars, cut-up
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 325 degrees.
Grease - using the 2 tablespoons butter - a 10-inch Bundt pan; add the chopped pecans tilting and rotating to cover the bottom and sides of pan and set aside.  Leave any loose nuts in the pan.

In a heavy saucepan over low heat, combine the candy bars and the 1/2 cup of butter.  Stir while cooking until the candy is melted and smooth.  Remove from heat; cool.

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

In a large mixing bowl, using an electric mixer, beat the 1 cup of butter and the sugar until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla and candy/butter mixture.  Alternately add in the flour mixture and the buttermilk until well blended.  Using a rubber spatula, scrape the batter into the prepared pan.

Bake cake at 325 degrees for approximately 1 hour until a wooden pick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack for half an hour then invert onto the rack.  Carefully remove the pan and allow cake to cool completely.


This cake is even better the second day as the title indicates.  It also freezes well making it a great cake to have for unexpected needs.

APPLE-RAISIN-WALNUT LATTICE TART

1 pkg (15-oz) refrigerated all ready pie crust
1 tsp flour

3 1/2 cups thinly sliced, peeled Granny Smith apples
1/2 cup sugar
1/4 cup golden raisins
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
2 tsp lemon juice
1 egg yolk, beaten
1 tsp water

Preheat oven to 400 degrees.

Using a 10-inch tart pan with a removable bottom and following pie crust directions, place a crust into the bottom and up sides of pan.

In a large mixing bowl combine the apples, sugar, raisins, walnuts, cinnamon, lemon peel, and lemon juice.  Spoon the mixture into the crust in pan.

Cut the remaining crust into half-inch strips.  Arrange over apples in a lattice design and seal edges to the bottom crust.

In a small bowl combine the egg yolk and water; gently brush over the lattice.

Bake tart at 400 degrees 40 to 60 minutes until golden brown and apples are tender.  Cover loosely with foil if the crust starts to get too brown.  Allow to cool for an hour then prepare the following glaze and drizzle over the slightly warm tart.

Glaze:
Combine 1/4 cup confectioners' sugar and 1 1/2 tsp lemon juice until smooth.


Monday, July 16, 2012

EASY PAVLOVA

Tasty meringue nest filled with a delicious almond cream and fruit.

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.  Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form.  Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch.  Meringue should be very lightly browned.  Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form.  Spoon the mixture into the meringue nest.  Top with the fresh fruits and/or berries.

Note: I got this recipes years ago from a TOH magazine.

Sunday, July 15, 2012

BLANCHE'S HOMEMADE STRAWBERRY ICE CREAM

This recipe is from my collection of old fashion recipes so the directions may not read as you are used to.  I post my old fashion recipes as they are written.

2 pints fresh strawberries, washed and hulled
2 cups sugar
6 egg yolks
3 cups milk
1 tbsp vanilla extract
3 cups heavy cream
10 drops red food coloring, optional

Place strawberries in blender container and puree; mix in 1 cup of the sugar and refrigerate for 1 hour.

In a saucepan, beat the egg yolks, and the other cup of sugar together; slowly stir in the milk.  Cook mixture over medium heat until it coats a metal spoon.  Add the vanilla and allow to cool down.  Stir in the cream and food coloring, if using.  Chill mixture then pour into a 4-quart ice cream freezer and follow manufacturer's directions.

Saturday, July 14, 2012

POPPY SEED TORTE

1/3 cup poppy seeds
3/4 cup milk
1 1/2 tsp vanilla extract
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 cups cake flour
2 1/2 tsp baking powder
1/4 tsp salt
4 egg whites, stiffly beaten (save yolks for filling)

Preheat oven to 375.
Grease well and lightly flour two 8-inch round cake pans; set aside.

Place the poppy seeds and milk in a small bowl; soad for 1 hour then add the vanilla.

Cream together the butter and sugar until fluffy; add the poppy seed mixture.

Sift together the cake flour, baking powder, and salt; add to the butter/sugar mixture.  Gently fold in the egg whites.  Spread the mixture into the prepared cake pans. 

Bake cakes at 375 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pans for 5 minutes.  Remove from pans and cool completely on wire racks.

FILLING:
3/4 cup granulated sugar
5 tsp cornstarch
2 1/4 cups milk
6 egg yolks, beaten lightly
1 tsp vanilla extract
1/4 cup chopped walnuts or pecans, optional
powdered sugar, for dusting
Couple of fresh mint sprigs for garnish, if desired
2 to 4 fresh berries for garnish, if desired

In a saucepan, combine the granulated sugar, cornstarch, milk, and egg yolks, cook while stirring until thickened and bubbly.  Remove from heat and add the vanilla.  Stir in nuts, if using.

Cut each of the cake layers in half crosswise.  Place one layer on cake plate and spread with 1/3 of the filling.  Top filling with a second layer and top with another third on the filling; repeat once more.  Place last layer atop the filling and dust with powdered sugar.  Add a mint sprig and a few fresh berries of your choice to the center as garnish, if desired.

(I got the basic idea for this recipe many years ago from a Reiman's Publication Article.)



Friday, July 13, 2012

PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone is interested in brownie recipes this summer.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.
FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the pb chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve.


Thursday, July 12, 2012

CHERRY NUT BREAD

This is an old recipe from my childhood hometown in Southern Indiana.

2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup chopped nuts
3 tsp melted shortening (I update with canola oil!)
1/2 cup cherry juice
1/2 cup Milnot (evaporated milk)
1 egg, beaten
1/3 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.


Sift the dry ingredients (flour, baking powder, salt, and sugar) together; add nuts.

Mix the liquids (shortening/oil, juice, milk) and egg together; add the cherries.  Blend the liquid mixture into the dry ingredients just until moistened.  Bake in prepared loaf pan for about an hour at 350 degrees, or until done.

Wednesday, July 11, 2012

PENNSYLVANIA FRUIT SALAD

1 can (11-oz) mandarin oranges, drained
1 can (20-oz) pineapple chunks in their own juice, drained with juice reserved
1 can (16-oz) sliced peaches, drained, cut into bite-size pieces
3 firm bananas, sliced and dipped in the pineapple juice
2 unpeeled red apples, cored and diced

Combine all the fruits in a large serving bowl.

SAUCE:
1 pkg (3.4-oz) instant vanilla pudding mix
1 cup cold milk
1/3 cup frozen orange juice concentrate, thawed but undiluted
3/4 cup sour cream

In a small mixing bowl, combine all the dressing ingredients; beat with a wire whisk until smooth and thickened.  Gently fold into the fruit mixture.

Cover the fruit salad and chill for at least 2 hours before serving.

Yield: 8 to 10 servings

Tuesday, July 10, 2012

OLD-FASHION BLUEBERRY PIE

This recipe is from an old 1958 pie cookbook.

Pastry for 9-inch 2-crust pie
4 cups blueberries
2 tablesp. flour
1 1/2 tsp lemon juice
3/4 cup granulated sugar
1/4 teasp. nutmeg
1/8 teasp. salt
1/2 teasp. grated lemon rind
1/2 teasp. cinnamon
1 tablesp. butter

Preheat oven to 425 degrees.
Line 9-inch pie plate with pastry.

Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate.  Dot with the butter.  Place second pastry sheet over the blueberry mixture.  Turn top pastry under bottom pastry and flute to seal edges.  Cut some air vents in the top crust.

Bake pie for 15 minutes at 425.  Lower temperature if crust starts to get too brown and continue baking until pie is bubbly and berries are tender.


Monday, July 9, 2012

STRAWBERRY WITH A TOUCH OF ORANGE TART

1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut up
1 large egg, slightly beaten
2/3 cup buttermilk
1 tbsp orange marmalade
1 lb fresh strawberries, stemmed and cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tbsp sugar

Preheat oven to 425 degrees.
Lightly grease a 9-inch tart pan.

Place, in listed order, the following ingredients in food processor; flour, cornmeal, 2 tablespoons sugar, baking powder, salt, and butter.  Process for 20 seconds or until the mixture resembles coarse sand.  Remove to a large bowl.

In a small mixing bowl, using a wire whisk, whisk the egg and buttermilk together; add to the flour mixture in the large bowl.  Stir mixture just until moistened and a dough forms.  Place on a floured surface and knead 3 to 4 times.  Press dough on bottom and up sides of the prepared tart pan.

Bake tart shell at 425 degrees for around 20 minutes until golden brown and firm to the touch.

Microwave the 1 tablespoon of orange marmalade on high for 10 seconds; brush over the crust.  Allow crust to cool for 45 minutes.

Stir the strawberries and 1/2 cup of the orange marmalade together.

Beat the heavy cream with the 2 tablespoons of sugar with an electric mixer set at medium speed until soft peaks form.  Spoon the whipped cream onto the tart crust.  Top with the strawberries.  If desired, garnish with a fresh mint leaf.

Note: This is an old recipe from Southern Living.

Friday, July 6, 2012

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So for all you brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut-up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract. 

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.
FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

Wednesday, July 4, 2012

REFRESHING PEAR MELBA MOUSSE

1 pkg (4-serving size) raspberry gelatin
1 cup boiling water
1 cup ice cubes
1 cup whipped topping, thawed
1/4 cup plain yogurt
1 can (8-oz) pears, drained well and diced
fresh raspberries for garnish, if desired
fresh mint leaves for garnish, if desired

Pour the boiling water into a blender container and add the gelatin; blend at low speed for 30 seconds.
Add the ice and stir until partially melted.  Blend at high speed until ice has melted completely.  Add the whipped topping and the yogurt; blend at high speed until smooth.

Place the diced pears into 6 or 7 dessert glasses and top with the gelatin mixture.  Chill at least 30 minutes or until soft set.  Top each serving with 2 or 3 fresh raspberries and mint leaves, if desired.

Sunday, July 1, 2012

CLASSIC RED VELVET CAKE

1/2 cup solid shortening
1 1/2 cups granulated sugar
2 large eggs
1 oz liquid red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Cream the shortening and sugar together in a large mixing bowl.  Add the eggs, separately and beat well after each one.  Beat in the food coloring, vinegar, butter flavoring, and vanilla.

In a separate bowl combine the cake flour, cocoa powder, baking soda, and salt; add to the sugar mixture alternately with the buttermilk.  Mix until well blended.

Pour batter into the prepared baking pans and bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.  Allow cakes to cool in the pans for 10 minutes then remove and cool completely on wire racks.

FROSTING:
1 block (8-oz) cream cheese
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tbsp vanilla extract

In a large mixing bowl combine the cream cheese and butter until smooth.  Add the powdered sugar and beat until mixed.  Add the vanilla and beat until smooth and creamy and of spreading consistency.

Place 1 cake on cake plate and top with frosting. Repeat with a second layer.  Top with the third layer and frost top and sides.