Wednesday, July 29, 2015


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

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 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.

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.

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


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.

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


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.

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


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

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.

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


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


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


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


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.


Friday, July 3, 2015


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.

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.

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.