Tuesday, August 25, 2015

APPLE BUTTER PUMPKIN PIE

1 unbaked pie shell
1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs
3/4 cup evaporated milk
1 egg white
Whipped cream for serving
Ground cinnamon for garnish, if desired.

Place oven rack in lowest position and preheat oven to 425 degrees.

In a bowl, combine the apple butter, pumpkin, brown sugar, salt and spices; stir in the eggs. Gradually add the milk, mixing well using an electric mixer on low.

Brush the inside of the pie shell with egg white, coating lightly; discard any remaining egg. Using a fork make pricks in the bottom of the crust. Pour the filling mixture into the pie shell and bake at 425 degrees for 15 minutes.

Lower oven temperature to 350 degrees and bake an additional 35 minutes or until the center is slightly puffed and jiggles a bit when the pan is lightly tapped.


Remove from oven and cool on a wire rack. Serve topped with whipped cream lightly sprinkled with ground cinnamon, if desired. I suggest the cinnamon as it is a blood sugar stabilizer and always a good idea with sweets when it is tasty.

Note: File Photo

PEAR CRISP

8 medium-size pears, peeled and sliced thin
1/4 cup orange juice
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger

Preheat oven to 350 degrees.

Toss the pears with the orange juice; place in a 9 X 13-inch baking dish that has been sprayed with nonstick cooking spray.

In a small bowl, combine the sugar, cinnamon, allspice and ginger; sprinkle mixture over the pears.

Make the following TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 tsp baking powder
1/2 cup cold butter

In a medium bowl, combine the flour, oats, brown sugar and baking powder; cut in the butter until crumbly. Sprinkle mixture over the pears.

Bake at 350 degrees for 35-40 minutes until the topping is golden brown and the pears are tender.

Best served warm. Delicious with vanilla ice cream or whipped cream.

Note: Bing File Photo





Monday, August 24, 2015

RED VELVET COOKIES

2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
1 large egg
2 1/2 tsp red food coloring
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups white baking chips

In a medium bowl, whisk the flour, cocoa, baking soda and salt together.

In large mixer bowl, beat butter and brown sugar at medium speed 3 minutes or until light and fluffy. Beat in the egg, food coloring and vanilla until blended.

With mixer at low speed, beat the flour mixture into the butter mixture just until combined. Stir in both chips.

Cover bowl and refrigerate at least 2 hours to overnight or until firm enough to shape.

Preheat oven to 350 degrees.

Drop dough by 1/4 cupful onto parchment paper lined baking sheets; gently form into balls. Freeze for 10 minutes or until firm.

Bake 10 to 12 minutes or until puffed and edges are dry when touched gently. Cookies should be soft.

Remove from oven and cool on the baking sheets on wire racks for 3 minutes. Gently remove cookies from pans to the wire racks to cool completely.

Yield: Approximately 2 dozen.

File Photo

Sunday, August 23, 2015

LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS

I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.
(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans
Directions:
Preheat oven to 350°F
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.
Pour into 2 greased and floured 9-inch round pans.
Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Saturday, August 22, 2015

CANDY CORN SALTED NUT BARS

CRUST:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup crunchy peanut butter

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick aluminum foil (or spray regular foil with nonstick cooking spray).

Using an electric mixer on medium speed, beat all ingredients together 1 to 2 minutes until fine crumbs form. Press onto the bottom of the prepared pan and bake at 350 degrees 12 to 15 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

TOPPING:
1 bag (14-oz) wrapped caramels
2 tbsp water
1 cup + 2 tbsp powdered sugar, divided
1 cup marshmallow creme
2 cups salted roasted peanuts (not dry roasted), divided
1/4 cup candy corn

Unwrap caramels and heat with the water in the top of a double boiler over simmering water 8 to 10 minutes or until melted. (Water should not touch bottom of upper pan.). Stir occasionally during melting. Remove from the heat and keep warm.

Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme at low speed of electric mixer until combined.

Sprinkle the 2 tablespoons powdered sugar over a flexible cutting board or a sheet of parchment paper. Lightly coat hands with powdered sugar and gently pat out the marshmallow mixture into an 8-inch square. Brush off any excess powdered sugar.

Spread 1/2 cup of the melted caramel over the crust and sprinkle with 1 cup of the peanuts. Top with the marshmallow square by turning upside down over the peanuts. Pressing down firmly to adhere the layers. Reserve 2 tablespoons of the caramel and pour the remaining over the marshmallow layer. Top with the remaining cup of peanuts and the candy corn, patting down firmly.

Reheat the reserved caramel and drizzle over the bars.

Refrigerate 30 minutes or until set before cutting into 24 bars. Store covered in refrigerator.

Note: File Photo
Source: An old Cooking Club magazine

MANDARIN-ORANGE PINEAPPLE CAKE

A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.
 — with Dianna Emmert Gillia


Friday, August 21, 2015

APPLE, BLUEBERRY, CRANBERRY SLUMP

The 'slump' in the name refers to the way the dumplings "slump" during cooking.

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

In a 3-quart saucepan, combine the apple and berries, water and sugar; bring to a boil. Reduce the heat, cover and simmer on low for 5 minutes. Meanwhile, make dumplings.

Dumplings:
3/4 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 tbsp cold butter
1/3 cup milk
Cream for serving, optional

In a bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in the butter until mixture resembles coarse crumbs. Add the milk and stir just until moistened. Drop mixture into 6 mounds atop the simmering fruit.

Cover pan and simmer for 10 minutes or until a wooden toothpick inserted in the center of dumplings comes out clean. It is important not to lift the lid during the cooking time.

Serve warm with the cream, if desired.


Source: I got this recipe around 2000 from a Country Cooking Cookbook. The picture is a TOH picture from Bing.

Thursday, August 20, 2015

CHOCOLATE PEANUT BUTTER MINI PIES

A friend sent me this delicious-looking recipe. I know some of you will be anxious to try this. I believe it is from Eat More Chocolate.

CRUST:
5 whole graham crackers
3 tbsp melted unsalted butter
1 tbsp brown sugar
2 tbsp toffee bits

Preheat oven to 350 degrees.
Line a 12 count muffin tin with paper cupcake liners.

Add crust ingredients to a food processor and blend to a fine crumble. Divide evenly between the 12 muffin cups using about a heaping tablespoonful for each cup. Press mixture onto the bottom of the liners.

Bake at 350 degrees for 5 to 7 minutes until lightly golden brown. Remove from oven and set aside.

FILLING:
1 cup heavy cream
2 bricks (3-oz each) cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

Add the cream to a large mixing bowl and beat with mixer on high until firm peaks form; set aside.

In a separate bowl, using same beaters, beat peanut butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth and thick. Gently fold the whipped cream into the peanut butter mixture until completely blended, using a spatula.

Spoon the filling over the crust in the muffin tins. Tins will be filled to the top.

Place in the freezer for at least an hour.

GANACHE:
4-oz (1/2 cup) good quality semisweet chocolate, chopped
1/2 cup heavy cream

While pies are in the freezer, prepare the ganache by adding the chocolate and cream to a medium microwave-safe bowl. Microwave 1 minute, stir, microwave in 30 second intervals, stirring after each until chocolate is melted and smooth.

Allow to cool until just barely warm, stirring occasionally. Ganache will thicken as it cools. Spoon over the peanut butter cups and spread with the back of a spoon. It is okay to allow some to drip over the edges.

GARNISHES:
1/4 cup chopped salted peanuts
1 1/2 tbsp smooth peanut butter
Mini chocolate chips

To garnish, melt the peanut butter and drizzle over the pies, sprinkle with the chopped peanuts and mini chocolate chips.

Return to freezer and freeze for at least 4 hours and up to a week.

To serve, remove only the amount needed and serve immediately. The pies will soften quickly.




Wednesday, August 19, 2015

BLUE RIBBON GINGERED APRICOT-APPLE CRUMBLE

1 cup orange juice OR apricot nectar
3/4 cup finely chopped dried apricots
1/3 cup honey
1/4 cup maple syrup
2 tbsp lemon juice
8 cups (about 8 large) sliced peeled tart apples
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger OR 1 tsp minced fresh gingerroot
1/2 tsp ground cardamom

Preheat oven to 350 degrees.

In a bowl, combine the juice, apricots, honey, syrup, and lemon juice; set aside.

Arrange the apples in an ungreased 9 X 13-inch baking dish or pan.

Combine the flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over the apples.

Topping:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans, optional
1/4 cup vegetable oil
1/4 cup maple syrup

Combine all topping ingredients and sprinkle over the fruit.

Bake at 350 degrees for 50-60 minutes or until topping is golden brown and the apples are tender.

Yield: 12 servings

File Photo

Tuesday, August 18, 2015

COCOA-ALMOND-COCO CAKE

I got this delicious cake recipe three or four years ago from a Family Circle magazine, one of my favorite recipe sources all my life.

CAKE:
3 cups cake flour (no self-rising), sifted
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1 can (13.5-oz) light coconut milk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 eggs
1 tsp almond extract
1 tsp vanilla extract

Preheat oven to 350 degrees.
Butter and flour three 9-inch round cake pans. Line bottom of each with a circle of waxed paper.

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

In a separate medium bowl, whisk together the sour cream, and coconut milk; set aside.

In a large mixer bowl, beat butter and sugar on medium speed of electric mixer 2 to 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extracts.

Lower mixer speed to medium-low and beat in the flour mixture in three additions alternating with the sour cream mixture. Begin and end with flour mixture.

Pour batter evenly into the three prepared pans and bake at 350 degrees approximately 25 minutes until a wooden toothpick inserted in the center of the layers comes out clean. Remove from oven and cook in the pans for 10 minutes. Turn layers out onto a wire rack and remove waxed paper; allow to cool completely.

CHOCOLATE GANACHE:
3/4 cup heavy cream
10-oz semisweet chocolate, chopped into small pieces
1 tsp vanilla extract

Heat cream in a small saucepan over medium-high heat just to simmering. Immediately pour cream over the chocolate in a medium heat-proof bowl; let set 3 minutes. Add vanilla and mix until smooth. Cover and allow to cool to room temperature.

FILLING:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups confectioners' sugar
1 tsp vanilla extract
3 tbsp water
1 1/2 cups unsweetened flaked coconut
1/2 cup sliced almonds, roughly chopped

While ganache cools, using a whisk mixer attachment, beat the butter and sugar on medium-low speed until blended, about a minute. Increase speed to medium-high and beat for another 3 minutes. Add the vanilla and water and beat another 30 seconds. Add the coconut and almonds; set aside.

To Assemble Cake:
Place one layer on cake plate, trim off to make straight if layer is rounded. Spread with half the filling. Repeat process with another layer and remaining filling. Top with the third layer but do not trim, if rounded.

Frost cake with the chocolate ganache and garnish top with additional coconut and almonds.

Note: Diabetics should not indulge in this cake as the protein to carb ratio is 5 to 75!



RASPBERRY ICE CREAM

  • 18 ounces fresh raspberries (about 4 cups)
  • ¾ cup sugar, divided
  • 4 large egg yolks
  • Pinch of kosher salt
  •  cups heavy cream, divided
  • 2 teaspoons fresh lemon juice
  • Cook berries and ¼ cup sugar in a medium saucepan over medium heat until berries are soft and start to release their juices. Increase heat to medium-high and bring to a boil. Boil, stirring occasionally to prevent sticking, until mixture thickens slightly, about 5 minutes. Set aside ½ cup sauce. Purée remaining sauce in a blender until smooth and strain through a fine-mesh sieve into a measuring glass (you should have about 1 cup). Let cool.
  • Whisk egg yolks, salt, and remaining ½ cup sugar in a medium bowl until lightened in color. Bring 1 cup cream to a boil in a medium saucepan. Remove from heat and gradually whisk half of cream into egg yolk mixture. Whisking constantly, add egg mixture to cream in pan and cook over medium heat, stirring constantly, until custard is thickened and just starts to stick to the bottom of the pan, about 2 minutes. Strain through a fine-mesh sieve into a large bowl. Chill until cold.
  • Whisk custard, berry purée, lemon juice, and remaining ½ cup cream until smooth. Process in an ice cream maker according to manufacturer’s directions. Turn off machine.
  • Spoon in reserved berry sauce, then scrape ice cream into an airtight container (you want nice streaks of sauce still visible). Cover and freeze until firm, at least 2 hours.
  • Do Ahead: Berry purée and custard can be made 3 days ahead; cover and chill. Ice Cream can be made 2 days ahead; keep frozen.
    • Cook berries and ¼ cup sugar in a medium saucepan over medium heat until berries are soft and start to release their juices. Increase heat to medium-high and bring to a boil. Boil, stirring occasionally to prevent sticking, until mixture thickens slightly, about 5 minutes. Set aside ½ cup sauce. Purée remaining sauce in a blender until smooth and strain through a fine-mesh sieve into a measuring glass (you should have about 1 cup). Let cool.
    • Whisk egg yolks, salt, and remaining ½ cup sugar in a medium bowl until lightened in color. Bring 1 cup cream to a boil in a medium saucepan. Remove from heat and gradually whisk half of cream into egg yolk mixture. Whisking constantly, add egg mixture to cream in pan and cook over medium heat, stirring constantly, until custard is thickened and just starts to stick to the bottom of the pan, about 2 minutes. Strain through a fine-mesh sieve into a large bowl. Chill until cold.
    • Whisk custard, berry purée, lemon juice, and remaining ½ cup cream until smooth. Process in an ice cream maker according to manufacturer’s directions. Turn off machine.
    • Spoon in reserved berry sauce, then scrape ice cream into an airtight container (you want nice streaks of sauce still visible). Cover and freeze until firm, at least 2 hours.
    • Do Ahead: Berry purée and custard can be made 3 days ahead; cover and chill. Ice Cream can be made 2 days ahead; keep frozen.
    • Source: Bon App�it

Monday, August 17, 2015

GERMAN CHOCOLATE BROWNIES

A friend sent me this recipe and I discovered it is from Chef In Training so want to give credit to that site. These are very good.

Brownies:
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder
1 1/3 cups flour
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup caramel bits

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

Cream butter and sugar together in large mixing bowl; add eggs and blend well. Add the vanilla extract, cocoa powder, flour and salt; mix well but do not over beat.

Pour mixture into the prepared pan and bake at 350 degrees for 20 to 25 minutes. Remove from oven and allow to cool.

Melt chocolate chips in a microwave safe cup or small dish for 1 minute; stir until smooth. Using a spoon, drizzle over brownies.

Melt caramel bits in a microwave safe cup or small dish for 1 minute; stir until smooth. Using a spoon, drizzle over the chocolate.

Frosting:
3 large egg yolks
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
Melted chocolate to drizzle for garnish, optional
Whole pecans for garnish, optional

In a large saucepan, combine egg yolks, sugar, milk, butter and vanilla; cook, stirring, over medium heat until thickened. This will take 10-12 minutes. Remove from heat.

Add the coconut and pecans to the frosting mixture and beat until thick enough to spread.

Pour frosting over the tops of the brownies.



























CARAMEL APPLE CHEESECAKE

Crust: 
2 cups crushed graham crackers
1/4 cup Sugar
1 stick butter, melted 

Mix together and press into a 9x13 pan. 
Filling:

2 blocks (8 oz) cream cheese, softened
4 cups powdered sugar
1 carton (12 oz) frozen whipped topping, thawed

Beat cream cheese and powdered sugar together until creamy. Fold in the whipped topping. Spread mixture over the graham cracker crust.

Top with diced red & green apples; drizzle with sundae caramel sauce. 



Saturday, August 15, 2015

SUGAR DUSTED APPLE BUNDT CAKE

This is an easy recipe I got from Lucky Leaf pie filling several years ago.

Pan Prep:
2 tbsp sugar
1/2 tsp ground cinnamon

Cake:
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup orange juice
2 tsp vanilla extract
1 can (21-oz) Lucky Leaf Premium Apple Pie Filling

Citrus Glaze:
1 cup powdered sugar
1 tbsp orange juice

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube or bundt pan.
In a small bowl, combine the sugar and cinnamon (from pan prep). Sprinkle on bottom and sides of pan.

Cake:
In a large bowl, combine the flour, salt, baking powder and sugar; stir in the oil, eggs, orange juice and vanilla and mix together well. Stir in the pie filling.

Pour batter into the prepared pan and bake at 350 degrees for 1 hour. Remove from oven and allow to cool 15 minutes.

Remove from pan to a serving plate and cool completely.

To make the glaze, combine the powdered sugar and orange juice in a small bowl. Add small amounts of juice at a time if consistency is too thick.

Yield: 12 servings

Note: File Photo



CHIPOTLE BROWNIES

Try these "Brownies with a Kick'!

1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp ground cinnamon
3/4 tsp chipotle powder
1/2 tsp salt
1/4 cup unsalted butter, cut up
2 oz unsweetened chocolate, chopped
3 oz semisweet chocolate, chopped
3 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup sour cream
2/3 cup chocolate chunks

Preheat oven to 325 degrees.
Butter and dust with flour an 8 x 8-inch baking pan; set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, cinnamon, chipotle powder and salt; set aside.

In the bottom of a double boiler, bring an inch of water to a simmer. In the top of the double boiler, add the butter, unsweetened and semisweet chocolate; cook until butter and chocolates melt. Remove from the heat and stir until smooth.

Using a stand mixer with a whisk attachment, combine the eggs, sugar and vanilla extract. Whisk on high speed a minute or two until slightly thickened. Pour the melted chocolate into the mixture and whisk on medium speed for 30 seconds. Add the sour cream and whisk on medium speed another 30 seconds.

Stir the chocolate chunks into the batter by hand and pour batter into the prepared baking pan.

Bake at 325 degrees approximately 35 minutes until a wooden toothpick inserted in the center comes out clean. Do not overbake brownies.

Allow to cool in pan on a wire rack for 10 minutes before cutting.

To serve, cut into 9 squares.

Note: Picture and recipe from an old Family Circle magazine.

CRANBERRY-PINEAPPLE SOUR CREAM UPSIDE DOWN CAKE

Add some zing to your pineapple upside down cake by adding cranberries for a fresh taste. This is a great make-ahead cake as it is actually better the second day than on the day it was baked.

Fruit Mixture:
1 cup packed brown sugar
1/2 cup butter, melted
1 can (20-oz) sliced pineapple, drained
1 cup fresh or frozen cranberries

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

In a small bowl, combine the brown sugar and butter; spread over the bottom of the prepared baking pan. Place the pineapple slices in a single layer over the brown sugar mixture. Place a whole cranberry in the center of each pineapple slice then sprinkle the remaining cranberries around the pineapple slices; set aside.

Cake:
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, cut in halves
Whipped cream for serving, optional

In a large bowl, cream the butter and sugar until light and fluffy; add eggs, one at a time beating well after each egg. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and spices; add to the butter mixture alternately with the sour cream, beating well after each addition.

Fold the cranberries into the batter and carefully spoon over the pineapple/cranberries in the baking pan.

Bake at 350 degrees 50-60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes.

Invert onto a serving platter a little larger than the baking pan (to catch all the sweet caramel drip). Cut into 15 pieces to serve. Top each with a dollop of whipped cream, if desired.

Note: This cake is delicious served warm. Leftover pieces or cake served the second day can be microwaved a few seconds to warm, if desired.


Source: I got this recipe from TOH a few years ago.

Friday, August 14, 2015

PECAN PIE THUMBPRINTS

I first saw this recipe a couple of years ago in a TOH magazine. These are great little cookies.

1 cup butter, softened (My suggestion: Do not substitute margarine.)
1/2 cup granulated sugar
2 large eggs, separated
1/2 cup dark corn syrup
2 1/2 cups all-purpose flour

Filling:
1/4 cup + 2 tbsp powdered sugar
3 tbsp butter
2 tbsp dark corn syrup
1/4 cup plus 2 tbsp finely chopped pecans

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and corn syrup. Gradually beat in the flour.

Refrigerate dough, covered, for 30 minutes or until firm enough to roll.

Meanwhile, make the filling by combining the powdered sugar, butter, and corn syrup in a small saucepan; bring to a boil over medium heat while stirring occasionally. Remove from the heat and stir in the pecans. Pour into a bowl and refrigerate 30 minutes.

Preheat oven to 375 degrees. Shape dough into 1-inch balls and place 2-inches apart on parchment-lined baking sheets.

In a small bowl, whisk the egg whites (from the dough recipe) and brush over the tops of the cookies. Bake 5 minutes and remove from oven.

Gently press an indentation in the center of each cookie using the end of a wooden spoon handle. Fill each one with 1/2 teaspoon of the filling mixture. Bake another 4 to 5 minutes until the edges are light brown.

Cool on the pan for 5 minutes before removing to wire racks to cool completely.


Wednesday, August 12, 2015

S'MORES PIE

Crust:
9 graham cracker boards
2 tbsp packed brown sugar
1/4 cup unsalted butter, melted

Preheat oven to 375 degrees.

Break graham crackers into a food processor and run until they are fine crumbs. Transfer to a bowl; mix in the brown sugar and butter.

Press mixture evenly onto the bottom and up sides of a 9-inch pie plate/pan. Bake at 375 degrees 8 to 10 minutes or until crust is slightly brown. Remove from oven and lower oven temperature to 325 degrees.

Allow to cool 10 minutes.

Filling:
2 large eggs, room temperature
3/4 cup milk
3/4 cup heavy cream
2 tbsp granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract
8-oz semisweet chocolate, chopped into small pieces
1 tbsp unsweetened cocoa powder

In a small bowl, beat the eggs; set aside.

Combine milk, cream, sugar and salt in a medium saucepan. Over medium heat, cook until simmering; remove from heat and add vanilla extract, chocolate and cocoa powder stirring until smooth.

Stir 3/4 cup of the chocolate mixture into the eggs to blend than stir back into saucepan.

Pour the filling into the cooled crust and bake at 325 degrees 25-30 minutes until filling is set and glossy. Do not overbake as filling will crack. Remove from oven and cool completely on a wire rack.

Marshmallow Topping:
3 egg whites
3 tbsp light corn syrup
3/4 cup granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract

Bring some water to a simmer in bottom of a double-boiler.

Combine the egg whites, corn syrup, sugar and salt in the top of double-boiler; whisk constantly over the simmering water until sugar is dissolved and mixture reaches 160 degrees. Do not overcook or you will scramble the eggs.

Pour mixture along with vanilla into mixer bowl and beat on high speed until fluffy, about 5 minutes; set aside.

Heat broiler.

Spoon topping on the cooled pie leaving about a 1-inch margin from crust to topping. Broil until topping starts to brown, about 1 minute.


Source: This is basically a recipe I got several years ago from a Women's magazine.


HOMEMADE HOT FUDGE SAUCE

8-oz unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
1/4 tsp salt
3/4 cup sugar
1/2 cup light corn syrup
1 cup heavy cream

Combine all ingredients in a saucepan with a heavy bottom; cook over low heat, stirring constantly until completely melted. Cook until steamy and uniformly smooth but do not boil!!

Serve over ice cream, etc.


Monday, August 10, 2015

CREAM CHEESE PEACH PIE DELIGHT

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract
Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.
Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.
Source Huffington Post

Saturday, August 8, 2015

MAPLE WALNUT CAKE

Cake:
1/2 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
3 eggs
1 tsp maple flavoring or maple syrup
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Line bottoms of three greased 9-inch round cake pans with parchment paper; grease paper. Set aside.

In large mixing bowl, cream butter and brown sugar until blended; add egg, one at a time beating well after each. Beat in the maple flavoring or syrup.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add flour mixture to the creamed mixture alternately with the buttermilk; beat well after each addition.

Divide the batter evenly between the three prepared pans. Bake at 350 degrees 11 to 13 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pans 10 minutes then remove to wire racks to cool completely.

Candied Walnuts:
1 tbsp unsalted butter
1 1/2 cups coarsely chopped walnuts
1 tbsp maple syrup
1/4 tsp salt

Melt the butter in a large heavy skillet. Add the walnuts and cook, stirring, until nuts are toasted (approximately 5 minutes). Stir in the maple syrup and salt; cook another minute. Spread out on foil to cool completely.

Frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
1 tsp maple flavoring or maple syrup
1/4 tsp salt
1/4 to 1/2 cup half-and-half cream
3 tbsp maple syrup, divided

In a large bowl, beat the butter until light and fluffy. Beat in the powdered sugar, maple syrup or flavoring, salt, and enough of the cream to make the desired consistency.

To assemble:
Place one cake layer on a serving plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the walnuts over frosting and drizzle with 1 tablespoon maple syrup. Repeat process with second layer. Add third layer. Frost top and sides of cake and top with the remaining walnuts and maple syrup.

Yield: 16 servings

Source: A lady in NY.

Wednesday, August 5, 2015

WALNUT STREUSEL COFFEE CAKE

Streusel:
1 cup chopped walnuts
1/2 cup packed brown sugar
2 tbsp butter, melted
1/2 tsp ground cinnamon

Combine in a small bowl and set aside.

Cake:
4 eggs, separated
1 cup butter, softened
1 3/4 cups sugar
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 tsp powdered sugar, for garnish

Place the egg whites in a large bowl and let stand at room temperature 30 minutes.

Preheat oven to 350 degrees.
Grease with solid shortening and lightly flour a 10-inch Bundt pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy; gradually add the egg yolks. Beat in the vanilla extract.

In a separate bowl, whisk the flour, baking powder and salt together; add to the butter/sugar mixture alternately with the sour cream. Beat well after each addition.

Clean mixer beaters. Beat egg whites on medium speed until stiff peaks form; fold into the cake batter.

Pour half the batter into the prepared Bundt pan; sprinkle the walnut mixture evenly over the batter. Top with the remaining batter.

Bake at 350 degrees for 45 - 55 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes.

Remove cake from pan to a wire rack to cool completely. Dust cooled cake with the powdered sugar.

Yield: 12 slices

Note: File Photo

Monday, August 3, 2015

CINNAMON ROLLS MADE WITH EASY OVERNIGHT DOUGH

Dough:
2 pkg (.25-oz each) active dry yeast
1 1/2 cups warm water (110 to 115-degrees)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
5 3/4 to 6 1/4 cups all-purpose flour

Dissolve yeast in warm water in a small bowl.

In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups of the flour; beating on medium speed of electric mixer until smooth. Stir in enough of the remaining flour to form a very soft dough (dough will be sticky).

DO NOT KNEAD. Cover with plastic wrap and refrigerate overnight.

To make Cinnamon rolls:
The above dough

Cinnamon Filling:
1 cup packed brown sugar
4 tsp ground cinnamon
1/2 cup butter, softened, divided

In a small bowl, mix the brown sugar and cinnamon together well.

Turn the dough out onto a lightly floured surface; divide in half.

Roll one of the dough halves into a rectangle 18"X12". Spread with half the butter to within 1/2-inch of the edges. Sprinkle half the cinnamon filling evenly over the dough. Roll up jelly-roll style, starting with a long side; pinch the seam to seal.

Using a serrated knife, cut the roll into 12 even pieces. Place rolls in a greased 9X13-inch baking pan. Repeat process with the dough and filling.

Cover rolls with clean kitchen towels and let rise in a warm place until doubled in size, approximately 1 hour.

Meanwhile, preheat oven to 375 degrees. Bake rolls at 375 degrees 20-25 minutes or until lightly browned.

Glaze:
2 cups powdered sugar
1/4 cup half-and-half cream
2 tsp vanilla extract

Mix glaze ingredients together in a small bowl and spread over warm cinnamon rolls.

Note: File Photo



Saturday, August 1, 2015

GRACE MANNON'S JAM-PACKED PECAN PIE

Pastry:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter
3-5 tbsp ice water

Combine the flour and salt; cut in the butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Filling:
3 eggs
1/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tbsp bourbon
2 cups semisweet chocolate chips
1 cup + 3 tbsp flaked coconut, divided
1 cup chopped pecans

Preheat oven to 350 degrees.

On a lightly floured surface, roll pastry dough to 1/8-inch thickness; transfer to a 9-inch pie plate. Trim to within 1/2-inch beyond pie plate rim; flute edge.

Beat the eggs, sugar, corn syrup, butter and bourbon until blended. Stir in the chocolate chips, 1 cup coconut, and the pecans. Pour into the pastry shell and sprinkle with the remaining coconut.

Bake at 350 degrees 45-50 minutes or until the filling is set. Remove from oven and cool on a wire rack.

If not serving within two hours, refrigerate. Leftovers should also be refrigerated.



MINT BROWNIE DESSERT

Crust:
2-oz unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs
1 cup granulated sugar
1/8 tsp salt
1/2 cup all-purpose flour
2 tbsp white whole-wheat flour
12 mint candies (Andes-type), chopped

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

In a microwave-safe bowl, microwave the chocolate and butter until melted; stir until smooth. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar and salt together; stir in the chocolate /butter mixture.

Gradually add the flours to the mixture, mixing well; fold in the candy and spread into the springform pan.

Bake crust at 350 degrees 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and all to cool completely.

Filling:
12-oz cream cheese, softened
6 tbsp butter, softened
1 pkg white baking chips
1 tbsp shortening
1/2 tsp peppermint extract
3 to 4 drops green food coloring (may be omitted)
12 mint candies (Andes-type), chopped

Beat the cream cheese and butter together, in a large bowl, until blended.

In a microwave-safe bowl, microwave the chips and shortening, stirring until smooth. Allow to cool slightly then beat into the cream cheese mixture. Add the peppermint extract and the food coloring. Stir in the candy. Spread the filling over the cooled brownie layer.

Refrigerate until firm, around 2 hours.

Ganache:
9-oz semisweet chocolate, chopped
1 cup heavy (whipping) cream

Put chocolate in a small heat-proof bowl.

Bring the cream just to boiling in a small saucepan; pour over the chocolate. Quickly stir with a whisk until smooth. Cool slightly.

Spread the ganache over the filling and refrigerate at least 30 minutes or until set.

Remove the side from the pan before cutting to serve.

Note: This is a file photo from TOH.


Wednesday, July 29, 2015

MARIE'S CHOCOLATE CHIP SCONES

1/2 cup currants, chopped
2 tbsp water
3 cups low-fat baking mix (Bisquick, as example)
5 tbsp sugar, divided
1/2 tsp ground cinnamon
2 tbsp butter, chilled and cut into small pieces
2/3 cup fat-free half-and-half
2 tbsp semisweet chocolate mini chips
1 large egg, separated
1 tbsp fat-free half-and-half

Drizzle:
1/2 cup powdered sugar
1 1/2 tsp water

Preheat oven to 400 degrees.
Line a baking sheet with foil; set aside.

To make scones:
Combine currants and water in a microwave-safe bowl and microwave on high 45 seconds, stirring every 15 seconds. Allow to stand and cool 10 minutes; do not drain.

In a large bowl, combine baking mix, 1/4 cup of the sugar, and the cinnamon; cut the butter in using 2 knives until mixture resembles coarse meal. Add the currants, 2/3 cup half-and-half, and the egg white. Stir mixture just until moistened.

Drop the dough by 1/4 cupfuls onto the baking sheet; place in freezer 5 minutes.

Combine the egg yolk with the tablespoon of half-and-half; brush over the tops of the scones. Sprinkle the remaining tablespoon of sugar over the top.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool on a wire rack.

To make the drizzle:
Combine the powdered sugar and water; drizzle over the scones.

Yield: 1 dozen


Tuesday, July 28, 2015

S'MORES CHEESECAKE

S'mores as a cheesecake. What could be better? I saw this is an old TOH magazine at the library and thought what a great dessert idea. Here is my version.

Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp butter, melted

Preheat oven to 325 degrees.
Combine the crumbs and sugar in a small bowl; stir in the butter. Press the mixture on the bottom and approximately 1-inch up the sides of a greased 9-inch springform pan.

Place the pan on a baking sheet and bake at 325 degrees for 10 minutes. Remove pan from oven and allow to cool on a wire rack for 10 minutes.

Filling:
1 pkg (11.5-oz) milk chocolate chips
1 can (12-oz) evaporated milk, divided
3 bricks (8-oz each) cream cheese, softened
1 jar (7-oz) marshmallow creme
2 tbsp cornstarch
1 tsp vanilla extract
3 eggs, beaten lightly
2 1/2 cups miniature marshmallows

In the top of a double boiler over water that is barely simmering, melt the chocolate chips with 3/4 cup of the milk; stir until smooth. Pour mixture into the crust and freeze about 20 minutes, just until the chocolate is set. Remove from freezer.

In a large mixer bowl, beat the cream cheese until smooth; beat in the marshmallow creme, cornstarch, vanilla, and remaining evaporated milk. Add eggs and beat on low speed just until blended. Pour mixture over the chocolate layer and return the pan to the baking sheet.

Place back in oven and bake at 325 degrees 65 to 75 minutes until the center is almost set. Sprinkle the marshmallows over all; return to oven and bake another 6 to 8 minutes to brown marshmallows. Remove from oven and cool on wire rack for 10 minutes.

Using a thin knife, loosen sides of cake from the pan and allow to cool for an hour.

Cover cake completely and refrigerate overnight.

Remove sides of pan before cutting to serve.




Saturday, July 25, 2015

EASY CHERRY BARS

1 cup butter, softened
2 cups granulated sugar
1 tsp salt
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 cup white whole-wheat flour
2 cans (21-oz each) cherry pie filling

Preheat oven to 350 degrees.
Lightly grease a 15x10x1-inch baking pan; set aside.

In a large bowl, cream butter, sugar, and salt until light and fluffy; add eggs, one at a time, beating well after each. Beat in the extracts.

Gradually add the flours to the butter mixture.

Remove 3 cups of the batter and spread over the bottom of the prepared baking pan; spread pie filling over batter. Using a teaspoon, drop the remaining batter over the pie filling.

Bake at 350 degrees for 30 to 35 minutes or until golden brown. Remove from oven, set pan on a wire rack and allow bars to cool completely.

Glaze:
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 to 3 tbsp milk

In a small mixing bowl, combine the powdered sugar, extracts, 2 tablespoons of the milk. Add more of the milk if necessary to reach a drizzle consistency. Drizzle over the cooled bars before cutting.


Saturday, July 18, 2015

PINK LEMONADE CAKE WITH CREAM CHEESE FROSTING

1 cup buttermilk
2 tbsp lemon juice
1 tbsp seedless strawberry jam, warmed
2 tbsp frozen pink lemonade concentrate, thawed
2 tbsp grenadine syrup
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 tbsp lemon zest
4 large eggs
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Line  3 8-inch round baking pans with parchment paper and grease paper or spray with nonstick cooking spray; set aside.

In a small mixing bowl, whisk together the buttermilk, juice, jam, lemonade concentrate and grenadine syrup until blended.

In a large mixer bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each egg. Beat in the vanilla.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together then add to the creamed mixture alternately with the buttermilk mixture. Beat well after each addition.

Divide the batter evenly between the three prepared pans. Bake at 350 degrees for 20-24 minutes until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool in the pans for 10 minutes. Remove from pans to wire racks, remove parchement paper and allow to cool completely on wire rack.

FROSTING:
1 cup unsalted butter, softened
1 pkg (8-oz) cream cheese, softened
1 tbsp grated zest
4 cups powdered sugar
1/3 cup + 3 tbsp thawed pink lemonade concentrate, divided
Pink sprinkles for garnish, optional

In a large mixer bowl, beat the butter, cream cheese and lemon zest until smooth. Gradually beat in the powdered sugar and 1/3 cup of the lemonade concentrate. If it doesn't seem spreadable, refrigerate up to 1 hour until it is.

Place on layer on cake plate or stand and brush 1 tablespoon of the thawed lemonade concentrate over the layer; spread with a half-cup of the frosting. Repeat process for the second and third layers. Frost sides of cake and sprinkle the pink sprinkles over top in a decorative pattern, if desired.


Source: This my is adaptation of a cake I saw in an old TOH magazine. The picture is a file photo.

Thursday, July 16, 2015

CHOCOLATE ALMOND COCONUT BARS

This is a recipe I got from Pillsbury in the 1980s.

BAR:
1 cup Pillsbury's Best All Purpose or Unbleached Flour
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
1 1/2 cups coconut
1 can (14-oz) sweetened condensed milk (reserve 1/2 cup for the frosting)
1/2 cup whole blanced almonds

Preheat oven to 350 degrees.
Grease a 9-inch square or 11" X 7" baking pan; set aside.

In a small bowl, blend the flour, sugar, and butter at medium speed of electric mixer until fine crumbs form. Press mixture into the bottom of the prepared pan.

In that same bowl, combine the coconut and 3/4 cup of the milk; spoon over the crumb mixture.

Place the almonds evenly over the coconut mixture and bake at 350 degrees for 20 to 25 minutes or until light golden brown. Remove from oven and allow to cool for 10 minutes.

FROSTING:
1/2 cup (reserved) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 tsp vanilla extract

In a small saucepan over low heat, melt the milk and chocolate chips together, stirring constantly until smooth. Stir in the vanilla extract and spread over the still warm bars.

Refrigerate for 30 minutes then cut into 36 bars for serving.

Note: File Photo

Sunday, July 12, 2015

SIMPLE COOKIE GLAZE FROM KAF

Many ask for a good cookie frosting and that is not my area of expertise. However I did receive this one from King Arthur Flour and thought I would pass it on.

2 1/4 cups confectioners' sugar, sifted
2 tbsp light corn syrup
1 1/2 to 2 tbsp + 1 tsp milk
food coloring, optional

Mix all the ingredients together, except food coloring, stirring until smooth - a fork works fine.

The glaze should be thick but soft enough to "settle" when you spread it. If glaze is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.

Stir in food coloring if desired. Gel colors work best.

Yield: 2/3 cup

Tip from the KAF bakers:
  • Be sure you measure accurately here. Too little milk, and the glaze won't spread nicely. Too much milk, and it will be thin, spotty and develop splotches overnight.

Saturday, July 11, 2015

TRIPLE LAYER LEMON PIE

2 pkg (3.4-oz each) instant lemon-flavored pudding mix
2 cups cold milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust
1 carton (8-oz) frozen whipped topping, thawed, divided

Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.

Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.

Spread the remaining whipped topping over the second layer.

Refrigerate at least 4 hours before cutting to serve.


Source: Kraft Foods

Wednesday, July 8, 2015

STRAWBERRY CHIFFON SQUARES

This is a recipe I got from Eagle Brand Milk back in the 1980s.

1 1/2 cups vanilla wafer crumbs (about 45 cookies)
1/2 cup butter, melted
1 pkg (4-serving size) strawberry gelatin
3/4 cup boiling water
1 can (14-oz) sweetened condensed milk
1 pkg (10-oz) frozen sliced strawberries in syrup, thawed
4 cups miniature marshmallows
1 cup whipping cream, whipped

Combine crumbs and butter; press firmly on bottom of a 9-inch square pan.

In a large bowl, siddolve gleatin in boiling water; stir in sweetened condensed milk and strawberries. Fold in the marshmallows and whipped cream.

Pour mixture over the crust in the pan and chill for 2 hours or until set.

Cut into squares to serve and top each with a dollop of whipped cream and a fresh strawberry, if desired.


Saturday, July 4, 2015

HOMEMADE RHUBARB ICE CREAM

3 cups sliced fresh rhubarb
2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream

Preheat oven to 375 degrees.

In an ungreased 13" x 9" baking dish combine the rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.

Place the rhubarb/sugar in a blender; cover and process until pureed. Transfer to a bowl and refrigerate until cold.

Stir the lemon juice into thre rhubarb.

In a small bowl, beat the cream until stiff peaks form then fold into the rhubarb mixture. Transfer to a shallow 1-quart freezer container and freeze for 1 hour, stirring every 15 minutes.

Freeze, covered, overnight or until firm.


Source: This recipe is from a military wife at Ft. Knox, Kentucky where my son was stationed twice. The picture is a file photo.

HAVE A SAFE AND HAPPY 4TH OF JULY!


Friday, July 3, 2015

ORANGE-BUTTERSCOTCH CHEESECAKE

Crust
1 1/4 cups old fashion or quick cook oats, raw
1/4 cup packed brown sugar
2 tbsp white whole-wheat flour
1/4 cup butter, melted

Preheat oven to 350 degrees.

Combine all ingredients and press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 15 minutes. Remove from oven and set aside.

Lower oven temperature to 325 degrees.

Filling
2 pkgs (8-oz each) cream cheese, softened
1 pkg (8-oz)  low-fat cream cheese, softened
3/4 cup granulated sugar
2 tsp orange zest
1 tsp vanilla extract
4 large eggs

Combine the cream cheese, low-fat cream cheese, sugar, zest and extract in a mixer bowl. Mix on medium speed until well blended. Add the eggs, one at a time, beating after each egg; pour mixture over the crust.

Bake cake at 325 degrees for 1 hour and 5 minutes.

Remove cake from oven to a wire rack. Run a thin knife around the edge to loosen from pan. Allow cake to cool completely before removing from pan.

Glaze
1/2 cup packed brown sugar
1/3 cup clear corn syrup
1/4 cup butter, melted
1 tsp vanilla extract

Combine the sugar, syrup and butter in a saucepan; bring mixture to a boil, stirring constantly. Remove from the heat and stir in the vanilla extract.

Spoon glaze over the top of the cake.

Garnish with a thin orange slice and a mint leaf, if desired.

Yield: 10 to 12 servings


Note: This is my version of a recipe I got from Kraft Foods several years ago.


Monday, June 29, 2015

SUMMER BERRY CHEESE PIE

I have had this recipe for years, got it from an old Country cookbook. The picture is a file photo.

1 pint fresh strawberries, sliced and divided
1 tbsp lemon juice
2/3 cup sugar, divided
1 pkg (8-oz) cream cheese, softened
1 tsp grated lemon rind
1 prepared graham cracker crust
2 tbsp cornstarch
3 drops red food coloring, optional
1 pint fresh blueberries

Combine half the strawberries and the lemon juce in a bowl; smash the berries. Add 1/3 cup + 2 tablespoons of the sugar to the berries and set aside.

In a mixing bowl, combine the cream cheese, rind, and remaining sugar; spread over the bottom of the crust.

In a saucepan, combine the cornstarch and the reserved berry mixture until blended. Bring to a boil and boil while stirring for 2 minutes. Stir in the food coloring, if using. All to cool slightly.

Fold the blueberries and remaining strawberries into the berry mixture. Spread over the cream cheese mixture in the crust.

Cover pie and refrigerate at least 3 hours before cutting to serve.


Saturday, June 20, 2015

APPLE-BLACKBERRY UPSIDE-DOWN CAKE

I saw a recipe several years ago in a Southern Living magazine, if I remember correctly. I made some adjustments to my way of cooking that follow. If you want to make this for the holidays (Thanksgiving and/or Christmas) you can replace the blackberries with cranberries for an apple-cranberry version.

Nonstick cooking spray
3/4 cup butter, softened and divided - no margarine
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large apples (Gala is best), peeled and cut into 1/4'' slices
1 cup fresh or unsweetened frozen blackberries
1 cup granulated sugar
2 large eggs
1 cup white whole-wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup low-fat evaporated milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Lightly spray a 9-inch round X 2-inch high cake pan with nonstick cooking spray.

Over very low heat, melt 1/4 cup of the butter in the prepared baking pan; remove from heat. Sprinkle the brown sugar over the butter in the bottom of the pan. Drizzle brown sugar with the honey. Arrange the apple slices in a concentric circle pattern over the brown sugar/honey; overlap if needed. Sprinkle the blackberries over the apples.

In mixer bowl, beat the granulated sugar and the remaining half-cup of butter at medium speed until blended. Add the eggs, separately, beating after each until blended.

In a small bowl, stir the baking powder into the flours to combine.

Alternating the flour mixture with the milk, beginning and ending with flour, add to the sugar/butter mixture. After each addition, beat at low speed just until blended. Stir in the vanilla extract.

Spoon the cake batter over the apples/berries in the cake pan.

Bake cake at 350 degrees for approximately 45 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan for 10 minutes.

Carefully run a thin knife around the edge of the cake to loosen from pan. Invert cake onto a serving plate, spooning any topping left in the pan over the cake.

Yield: 8 servings.

Note: Bing File Photo



Tuesday, June 16, 2015

COCONUT LEMON CRESCENT BARS

Crust:
1 can (8-oz) refrigerated crescent dinner rolls

Filling:
1 cup sugar
1 cup flaked coconut
2 tbsp flour
1/2 tsp baking powder
1/2 tsp lemon zest
1/4 tsp salt
2 tbsp lemon juice
2 tbsp butter, melted
2 eggs, beaten slightly

Preheat oven to 375 degrees.

Unroll crescent dough into 2 long rectangles and press over the bottom and 1/2-inch up the sides of an ungreased 13 X 9-inch baking pan to form crust. Firmly press the preforations together to seal.

Bake crust at 375 degrees for 5 minutes.

To make filling:
In a medium bowl, combine the filling ingredients and mix together well. Pour over the partially baked crust and return to the oven for approximately another 15 minutes until golden brown.

Cool completely before cutting into 36 bars.

Note: File Photo



Sunday, June 14, 2015

CHOCOLATE CUPCAKES WITH CHEESECAKE FILLING

1 (2-layer size) chocolate cake mix
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 large egg
6-oz chocolate chips

Preheat oven to 350 degrees.
Line 30 muffin cups with paper liners; set aside.

Make the cake mix according to the package directions. Spoon batter into the prepared muffin cups filling each approximately 2/3 full.

In a mixer bowl, beat the cream cheese and sugar together until light and fluffy. Stir in the chocolate chips and the egg.

Drop 1 teaspoonful of the cream cheese mixture onto each of the cupcake filled cups.

Bake at 350 degrees according to the package directions for cupcakes.

Yield: 30 cupcakes


HAPPY FLAG DAY


Friday, June 12, 2015

EASY FRUIT DESSERT

6 individual dessert dishes
1 can (15-oz) fruit cocktail
1 can (8-oz) pineapple tidbits, drained, juice reserved
1 large or 2 small ripe but firm bananas, sliced
1 can (21-oz) cherry pie filling
Whipped cream for garnish
Toasted coconut for garnish, optional
Slivered almonds for garnish, optional

Divide the fruit cocktail into the dessert dishes.

Put banana slices into the drained pinepple juice (to keep fresh looking). Drain and place over the fruit cocktail.

Place the pineapple tidbits over the banana slices and top with the pie filling.

Before serving garnish with whipped cream and sprinkle with the coconut and almonds, if using.





Monday, June 8, 2015

CHERRY ICE CREAM PIE

3 cups vanilla ice cream, softened
1 1/4 cups chopped pitted cherries (fresh or frozen are okay)
1 9-inch chocolate cookie pie crust
2 tbsp mini chocolate chips or chopped dark chocolate

In a large bowl, combine the ice cream and 1 cup of cherries; place in the pie crust.

Sprinkle the 1/4 cup cherries and the chocolate over the top of the pie.

Cover and freeze around 4 hours or until firm.

Yield: 6-8 servings

Note: File Photo

Thursday, June 4, 2015

COUNTRY APPLE CRISP

This recipe is different in that it uses cornbread stuffing mix in the topping. I have had this recipe 4 or 5 years and if I remember correctly I got it from Mr. Food.

2 cups corn bread stuffing mix
1/2 cup (1 stick) butter, melted
zest of 1 orange
1 cup coarsely chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar, divided
8 Granny Smith or other cooking apples, peeled, cored, and thinly sliced
1/2 cup water

Preheat oven to 350 degrees.

In a medium bowl, mix the stuffing, butter, orange rind, nuts, spices, and 1/3 cup of the sugar. Set aside.

In another large bowl, mix the sliced apples, remaining 2/3 cup sugar, and water.

Pour apple mixture into a greased 9- x 13-inch baking dish. Spread crumb mixture evenly over apples.

Bake for 40 to 45 minutes or until apples are fork tender and juices are bubbly. 

Good served warm or cold.


Note: File Photo