Saturday, May 30, 2015

NO BAKE PEANUT BUTTER CHOCOLATE DESSERT

20 Oreo cookies, divided
2 tbsp butter, very softened
1 brick (8-oz) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar, divided
1 large carton (16-oz) frozen whipped topping, thawed, divided
21 miniature peanut butter cups, divided
1 cup cold milk
1 box (3.9-oz) instant chocolate pudding mix

Crush 16 of the cookies; mix with the butter and press onto the bottom of a 9-inch square baking dish.

In large mixer bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth. Fold in half the whipped topping and spread over the Oreo crust.

Chop 15 of the peanut butter cups and sprinkle over the cream cheese mixture.

In another large bowl, beat the milk, pudding mix, and remaining half cup of powdered sugar on low speed for 2 minutes; let stand for 2 minutes to soft set. Fold in the remaining half of the whipped topping. Spread pudding mixture over the peanut butter cups.

Crush the remaining four cookies and sprinkle over top of the dessert

Cut the remaining peanut butter cups in half and sprinkle over the crushed cookies.

Cover dish and chill for at least 3 hours before cutting into 12 squares to serve.


Source: This is my adaptation of a recipe in a 2002 Quick Cooking Magazine. The picture is from TOH.


Friday, May 29, 2015

BLUEBERRY LEMON SNACK BARS

This is a tasty recipe from the good cooks at Duncan Hines.

1 package Duncan Hines® Signature Lemon Cake Mix
½ cup butter, melted
3 large eggs, divided
1 package (8 oz.) cream cheese
2½ cups confectioners' sugar
1 can (21 oz.) Duncan Hines Comstock® More Fruit Blueberry
¾ cup flaked coconut
¾ cup walnuts, chopped


Preheat oven to 325ºF. Grease 13 x 9 –inch baking pan.
Combine cake mix, butter and 1 egg in large bowl; blend well.
Pat mixture into bottom of prepared pan.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in the remaining eggs and confectioners’ sugar and beat until smooth. Pour over cake mixture in pan. Top evenly with blueberry pie filling. Sprinkle with coconut and nuts.
Bake 1 hour or until top is golden brown. Refrigerate until chilled; cut into bars.


Thursday, May 28, 2015

EASY RASPBERRY-LEMON LAYER CAKE

This recipe from a lady in Kentucky is so easy there is no excuse not to make a cake!

1 1/2 cups heavy whipping cream
3 tbsp confectioners' sugar
3 tbsp orange juice
1 loaf (10 3/4-oz) frozen pound cake, thawed
1 jar (10-oz) lemon curd
2 1/2 cups fresh raspberries

In a small bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and orange juice; beat until stiff peaks form.

Using a long serrated knife, cut the cake into 3 layers. Place bottom layer on serving plate; spread with about 1/3 cup of the lemon curd. Top with 1 cup of the raspberries and 1/3 cup of the cream mixture. Repeat layers then add the last layer as cake top; spread the remaining cream mixture over the top and sides of the cake.

Top cake with the remaining raspberries and refrigerate until ready to serve.

Yield: 6 servings

Note: File Photo

Wednesday, May 27, 2015

A BIT DIFFERENT KEY LIME PIE

Love this key lime pie recipe because it uses a shortbread cookie/macadamia crust instead of graham cracker. A friend shared this with me a couple of years ago. It came from a lady in Louisiana, not Florida as you might think.

Crust:
1 cup finely crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted

Mix the crushed cookies, nuts, and sugar together in a small bowl. Stir the butter into the crumb mixture. Press onto the bottom and up sides of a lightly greased 9-inch pie plate. Chill for half hour before adding filling.

Filling:
1 brick (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/2 cup Key lime juice (or can use regular lime juice if you don't have Key limes)

Beat the cream cheese in large mixer bowl until smooth. Beat in the sweetened condensed milk and lime juice until blended. Using a large spatula, transfer mixture to the prepared and chilled crust.

Cover pie and refrigerate for at least 4 hours.

Topping:
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts
Shredded lime peel for garnish, optional

Whip cream until soft peaks form.  Spoon or pipe onto the pie filling. Sprinkle the chopped nuts over the whipped cream and sprinkle with the lime peel, if using.

Yield: Serves 8

Note: File Photo




Tuesday, May 26, 2015

PINK RHUBARB PUNCH

This is a recipe from 15-20 years ago. It makes a tasty yet different punch. People won't believe you made it from rhubarb.

8 cups chopped fresh OR frozen rhubarb
8 cups water
2 1/2 cups sugar
2 tbsp strawberry gelatin mix
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups chilled ginger ale

Bring the rhubarb and 8 cups of water to a boil in a large saucepan. Once mixture starts to boil, reduce heat and simmer mixture for 10 minutes. Drain, saving the liquid. (You can refrigerate rhubarb to use for another use, if desired.)

In a large mixing bowl, combine the sugar, gelatin mix, and boiling water; stir until sugar and gelatin are completely dissolved. Add the pineapple juice and lemon juice to the mixture; mix well. Stir in the rhubarb liquid. Refrigerate until serving time.

Just before serving, pour liquid into a large punch bowl and add the ginger ale.

Yield: Approximately 5 quarts




Monday, May 25, 2015

ENGLISH TOFFEE SQUARES

1 tbsp + 1 3/4 cups butter (do not substitute!) softened, divided
2 cups granulated sugar
1 tbsp light corn syrup
1 cup chopped pecans
1/4 tsp salt
1 lb milk chocolate candy coating

Butter a 15" X 10" X 1" baking pan with the 1 tablespoon of butter; set pan aside.

In a heavy 3-quart saucepan, melt the 1 3/4 cups butter; add the sugar and corn syrup. Cook, stirring, the mixture over medium heat until the soft crack stage - 295 degrees on a candy thermometer. Remove from heat; stir in pecans and salt.

Quickly pour the mixture into the prepared pan; let stand for 5 minutes.

Using a sharp knife, score candy into small squares; cut along the scored lines. All candy to stand at room temperature until cool.

Separate the squares using a sharp knife.

Melt the candy coating in the microwave, stopping to stir often until smooth. Dip the candy squares into the chocolate, one at a time. Place dipped candy onto waxed paper until set.




Saturday, May 23, 2015

EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 60 years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.




Thursday, May 21, 2015

RASPBERRY SCONES

  • 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 1/4 cups heavy cream
  • 1 cup fresh or frozen raspberries (not thawed, if frozen)
  • Preheat oven to 350 degrees F.
     
  • In a large bowl, combine flour, sugar, baking powder, salt, and butter. Using a pastry cutter or fork, mix ingredients until well combined. Slowly stir in heavy cream; mix well. Add berries and mix gently until well combined. Mixture will be dry.
     
  • Place dough on a cutting board and gently form into a loaf about 14 inches long by 4 inches wide and 1 inch thick. Press dough firmly together with your hands so it will hold together. Cut loaf into 12 equal-sized triangles and place on an ungreased baking sheet.
     
  • Bake 20 to 25 minutes, or until light golden. Cool 15 minutes before serving.

  • Yield: 12 scones

  • This is a recipe I got from Mr. Food several years ago. 



    Tuesday, May 19, 2015

    APPLE NUT BREAD FROM AUNT SIS

    Yes, that's right - Aunt Sis! My dad was a toddler when his baby sister was born and he couldn't say Oweedah so he called her Sissy. That is what she has been known for ever since and she is now in her late 80s.

    3 1/2 cups flour
    3 cups sugar
    1 tbsp cinnamon
    1 tsp nutmeg
    1 1/2 tsp salt
    2 tsp soda 
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups chopped apples
    1 cup chopped nuts

    Mix dry ingredients and liquids well. Add the chopped apples and mix well. Stir in the chopped nuts. Bake at 350 degrees in 3 - 1 lb greased and floured coffee cans for 1 hour. Remove from oven and cool. Remove from cans and wrap in plastic wrap or foil.

    Note: Can substitute 2 cups or 1 can of pumpkin for the apples to make pumpkin bread.

    Note: File Photo



    Monday, May 18, 2015

    COUNTRY PINEAPPLE COCONUT PIE

    1 9-inch pastry shell, baked
    1 cup cold milk
    1 box (3.4-oz) instant vanilla pudding mix
    1/2 cup flaked coconut
    1 can (8-oz) crushed pineapple in its own juice
    Whipped cream/topping for garnish, if desired
    Toasted coconut for garnish, if desired

    Beat the milk and pudding mix until thickened. Stir in the coconut and pineapple; pour into the pastry shell.

    Refrigerate pie for at least two hours before cutting to serve.

    To serve, garnish individual slices with a dollop of whipped cream and sprinkle with toasted coconut, if desired.


    Source: I got the basics of this recipe from a 2001 cookbook. The picture is a file photo.

    Thursday, May 14, 2015

    STRAWBERRY BANANA TRIFLE

    1 cup sugar
    1/4 cup cornstarch
    3 tbsp strawberry gelatin powder
    1 cup cold water
    1 pint fresh strawberries, stemmed and sliced
    1 3/4 cups cold milk
    1 pkg (3.4-oz) instant vanilla pudding mix
    3 medium-size firm bananas, sliced
    1 tbsp lemon juice
    6 cups cubed angel food cake
    2 cups whipping cream, whipped
    Additional strawberry or banana slices for garnish, optional

    Combine the sugar, cornstarch, and gelatin in a saucepan; stir in the water until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened. Remove from the heat and stir in the strawberries; set aside.

    In mixer bowl, combine the milk and pudding mix; beat at low speed for 2 minutes; set aside.

    Toss the bananas with the lemon juice and set aside.

    Place half the cake cubes in a trifle or other clear glass bowl; layer with half the strawberry sauce, half the whipped cream, half the pudding, and half the bananas. Repeat the layers ending with the whipped cream. Cover and refrigerate for at least 2 hours.

    Before serving, garnish with the additional strawberries and/or bananas, if desired. Add a mint leaf, if desired.

    Yield: 12-14 servings


    Source: This is a recipe I got from a 2001 Country Cooking Cookbook. It is always a winner.

    Wednesday, May 13, 2015

    RHUBARB UPSIDE-DOWN CAKE

    3 cups fresh or frozen rhubarb (approximately 8 stalks)
    3/4 cup granulated sugar
    3/4 cup water
    1 tbsp lemon juice
    1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg

    Combine all the above ingredients in a large saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 6 to 8 minutes or until the rhubarb is crisp-tender. Stir during cooking to dissolve the sugar. Drain but reserve 6 tablespoons of the liquid.

    3 tbsp butter
    1/4 cup packed brown sugar
    1 cup all-purpose flour
    1 tsp baking powder
    1/4 tsp salt
    2 eggs
    2/3 cup sugar
    1 tsp lemon extract

    Preheat oven to 350 degrees.

    Place the butter in an 8-inch square baking dish or pan and melt in oven. Sprinkle the brown sugar over the melted butter. Top with the cooked rhubarb; set aside.

    Sift the flour, baking powder and salt together twice. In large mixer bowl beat the eggs on high speed for 3 minutes. Gradually add the sugar; beat until thick and lemon colored.

    Beat in the lemon extract and the reserved cooking liquid from the rhubarb. Fold in the sifted flour mixture. Pour this batter over the rhubarb in baking dish/pan.

    Bake at 350 degrees for 35 to 40 minutes or until the top springs back when lightly touched. Remove from oven and cool 10 minutes before inverting onto a serving plate. Cut into 9 squares for serving.

    Best served warm.


    Source: This is a recipe I got last year from a TOH magazine.


    Tuesday, May 12, 2015

    COCONUT WHITE CHOCOLATE CHEESECAKE

    This is a 2014 Taste of Home recipe for all you cheesecake and coconut foodies. I am both, wish I wasn't diabetic!

    1 1/2 cups graham cracker crumbs
    6 tbsp butter, melted
    5 bricks (8-oz each) cream cheese, softened
    1 cup sugar
    1 1/2 cups white baking chips, melted and cooled
    3/4 cup coconut milk
    2 tsp coconut extract
    1 tsp vanilla extract
    4 eggs, lightly beaten
    3/4 cup flaked coconut, toasted, divided

    Preheat oven to 325 degrees.
    Place a greased 9-inch x 3-inch deep springform pan on a double thickness of heavy-duty aluminum foil (about an 18-inch square); wrap securely around the pan.

    In a bowl, mix crumbs and butter; press onto bottom of prepared pan.

    In a large bowl mixer bowl, beat cream cheese and sugar until smooth. Beat in the cooled baking chips, coconut milk and the extracts. Add the eggs and beat on low speed just until blended. Fold in 1/2 cup of the coconut. Pour mixture over the crust.

    Place pan in a larger baking pan; add 1-inch of hot water to the larger pan. Bake at 325 degrees for 60 to 70 minutes or until the center is just set and the top appears dull.

    Remove springform pan from the water and cool on a wire rack for 10 minutes. Loosen sides by running a thin knife around the sides of the pan; remove foil. Cool for another hour.

    Remove the rim from the pan. Sprinkle the remaining coconut over the top before serving.

    To serve, cut into 16 servings of 517 calories each.


    Monday, May 11, 2015

    EASY STRAWBERRY ICEBOX CAKE

    3 lbs strawberries, sliced
    1 14.4 oz box Honey Graham Crackers
    3 8 oz tubs Cool Whip

    *Each Cool Whip layer uses one whole tub (besides the first thin layer).
    *Each strawberry layer uses about 1 lb of sliced strawberries.
    Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.
    Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

    Source: I got this recipe from a Veterans site.

    Saturday, May 9, 2015

    EASY APPLE BETTY

    10 cups (3 lb) peeled and sliced tart apples
    1/4 cup unsweetened apple juice
    1 3/4 cup crushed oatmeal cookies
    1/4 cup butter, melted
    1/2 tsp ground cinnamon
    Whipped cream or ice cream for serving, optional

    Preheat oven to 375 degrees.
    Spray a 9-in x 13-in baking pan with nonstick cooking spray; set aside.

    In a large bowl, toss the apples and apple juice to coat apples; arrange half the apples in the prepared baking dish.

    In a mixing bowl, combine the crushed cookies, melted butter and cinnamon; sprinkle half over the apples. Repeat layers with remaining apples and crumb mixture.

    Bake at 375 degrees for 40 to 45 minutes or until apples are tender and the crumb topping is golden brown.

    Top each serving with whipped cream or ice cream, if desired.

    Note: File Photo



    Friday, May 8, 2015

    CINNAMON PEAR FROZEN YOGURT

    1 (15 ounce) can pear halves 

    2 cups vanilla yogurt

    1/3 cup granulated sugar

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground allspice


    Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.

    Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.





    Thursday, May 7, 2015

    APPLE-FILLED POUND CAKE

    This is one of my old Mr. Food recipes.

    4 cups finely chopped unpeeled cooking apples
    1/2 cup orange juice, divided
    1 1/2 teaspoons ground cinnamon
    1 cup granulated sugar
    1/2 cup applesauce
    1 whole egg
    2 egg whites
    2 2/3 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup low-fat milk
    2 1/2 teaspoons vanilla extract
    2 tablespoons brown sugar

    Preheat the oven to 350 degree F

    Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.

    In a medium-sized bowl, combine the apples, 1/4 cup orange juice and cinnamon; mix well.

    In a large bowl, with an electric beater on medium speed, combine the granulated sugar and applesauce for 1 to 2 minutes, or until smooth. Add the whole egg and egg whites and beat well. Slowly add the half of the flour, the baking powder, salt, milk, and the remaining 1/4 cup orange juice; beat in the remaining flour until the batter is well mixed. Add the vanilla and mix well. 


    Pour half of the batter into a 10-inch Bundt pan that has been coated with nonstick baking spray. Top with half of the apple mixture, then cover with the remaining batter. Cover the batter with the remaining apple mixture and sprinkle with the brown sugar. 

    Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack, then remove from the pan onto a serving platter.

    Note: This makes a dense cake.





    Wednesday, May 6, 2015

    BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM

    Ingredients
    • 3 eggs, lightly beaten
    • 1 cup vegetable oil
    • 3 teaspoons vanilla extract
    • 2 1/4 cups white sugar
    • 2 cups finely shredded and drained zucchini
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
    • Lemon Buttercream
    • 1 cup butter, room temperature
    • 3 1/2 cups confectioners' sugar
    • 1 lemon, juice and zest of (about 2 tablespoons)
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    Instructions
    1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
    2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
    3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
    4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
    5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
    6. Lemon Buttercream
    7. Combine butter, sugar and salt and beat till well combined.
    8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
    9. Fold in zest*.
    10. *If you are piping this buttercream, I recommend leaving out the zest.

    Source: This post is from I Am Baker. Since I am diabetic I will not be enjoying this cake but wanted to save this to share on special occasions with family and/or friends.

    Tuesday, May 5, 2015

    SWEET AND SALTY PEANUT BUTTER CHEESECAKE

    Crust:
    32 Nutter Butter cookies (16 ounces)
    1/2 cup butter, melted
    Filling:
    3 bricks (8-oz each) cream cheese, softened
    1 package (10 ounces) peanut butter chips, melted
    1 can (14 ounces) sweetened condensed milk
    1 teaspoon vanilla extract
    3 eggs, lightly beaten
    Topping:
    2 cups miniature marshmallows
    3/4 cup creamy peanut butter
    2/3 cup light corn syrup
    2 tbsp butter
    1 teaspoon vanilla extract
    1-1/2 cups dry roasted peanuts, coarsely chopped, divided

    Preheat oven to 325°. 
    Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

    Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

    In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

    Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. 

    Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
     
    In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

    Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

    Yield: 16 servings.
    Source: TOH 2014

    Monday, May 4, 2015

    Old Fashioned Funeral Pie

    2 cups raisins
    1 cup water
    1 cup orange juice
    1/2 cup packed light brown sugar
    1/2 cup white sugar
    3 tablespoons cornstarch
    1 1/2 teaspoon ground cinnamon
    1/2 teaspoon ground all spice
    1/2 cup chopped walnuts
    1 pinch salt
    1 tablespoon cider vinegar
    3 tablespoons unsalted butter
    pastry for a 2-crust pie

    Preheat oven to 400 degrees F.
    Place the raisins water and juice in a saucepan and heat over medium heat for 5 minutes.
    Combine the sugars, cornstarch, spices, and salt in a bowl an, mixing all the time. Add this mixture to the heating raisins.
    Cook and stir this until the mixture starts to bubble. Add the vinegar, walnuts and butter, and heat until the butter is melted. Cool until just warm.
    Pour into the prepared shell and top with the second pastry crust. Bake 25 minutes or until golden. Cool.

    Note: File Photo

    CHOCOLATE COOKIES WITH WALNUTS

    2 (8-ounce) packages semisweet baking chocolate
    3/4 cup light brown sugar
    1/2 cup all-purpose flour
    1/2 stick butter, melted
    2 eggs
    1 teaspoon vanilla extract
    1/4 teaspoon baking powder
    2 cups chopped walnuts

    Preheat oven to 350 degrees.
    Coat a baking sheet with cooking spray.
     
    Melt 1 package of chocolate in a large microwave-safe bowl 1 to 2 minutes; stir until chocolate is smooth.
     
    Mix in brown sugar. flour, melted butter, eggs, vanilla, and baking powder.
     
    Chop second package of chocolate and add to mixture; stir in walnuts. Drop batter by 1/4-cupfuls onto prepared baking sheet.
     
    Bake 13 to 15 minutes, until cookies are puffy and tops are dry. Cool on a wire rack.


     

    PINEAPPLE FREEZER CAKE

    Note: This recipe goes together quickly and you don't even have to turn on your oven. It does need to freeze 6 hours before serving.

  • 2 (3-ounce) packages ladyfingers, split in half (see Note)
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container frozen whipped topping, thawed

    1. Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.
       
    2. In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
       
    3. Cover and freeze at least 6 hours, or overnight.
       
    4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
    Notes
    • Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up pound cake.
       
    • Garnish with dollops of whipped cream and maraschino cherries, if desired before serving.

    Source: This is a recipe I got years ago from Mr. Food.

    PS (POPPY SEED) I LOVE YOU CAKE

    This is a different cake recipe I got last year from TOH. A reader of the magazine said her mother, age 80, came up with the recipe and name. It is yummy.

    1 yellow cake mix (regular size)
    1 pkg (3.4-oz size) instant coconut cream pudding mix
    1/4 cup poppy seeds
    1/2 tsp coconut extract

    Filling:
    2 cups 2% milk
    1 pkg (3.4-oz) instant vanilla pudding mix

    Topping:
    1 carton (8-oz) frozen whipped topping, thawed
    1/4 cup instant coconut cream pudding mix
    3 tbsp 2% milk
    1/2 tsp poppy seeds

    Preheat oven as directed on cake mix box.
    Grease a 13 x 9-inch baking pan.

    Prepare cake mix batter according to the package directions, adding pudding mix, poppy seeds and coconut extract before mixing batter. Transfer to the prepared baking pan. Bake and cool as directed on the package.

    Using a fork, poke holes in top of the cake.

    In a small bowl, whisk milk and vanilla pudding mix 2 minutes. Pour over the cake and refrigerate until the pudding is set, about 20 minutes.

    For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over the cake; sprinkle with poppy seeds.

    Refrigerate until serving time. Cut into 15 squares for serving.

    Per square: 318 calories, 15 g fat (5 g sat), 45 mg cholesterol, 420 mg sodium, 43 g carb, 1 g fiber, 4 g protein




    Sunday, May 3, 2015

    RHUBARB SCONES

    1 1/4 cups whole wheat pastry flour
    1 1/4 cups all-purpose flour
    1/2 cup sugar
    1 tbsp baking powder
    1 tsp ground cardamom
    1/2 tsp salt
    1/2 cup unsalted butter, cubed
    1 1/2 cups finely chopped fresh or frozen rhubarb, thawed and drained (3-4 stalks)
    1/2 cup heavy whipping cream
    1/4 cup fat-free milk
    1 tsp vanilla extract
    Coarse sugar

    Preheat oven to 400 degrees.
    Line baking sheets (for 16 scones) with parchment paper; set aside.

    In a large bowl, whisk the flours, sugar, baking powder, cardamom, and salt together; cut in the butter until crumbly. Add the rhubarb and toss to coat.

    In another bowl, whisk the cream, milk, and vanilla; stir into the crumb mixture just until moistened.

    Turn out on a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-inch circles. Cut each circle into 8 wedges.

    Place wedges on the prepared baking sheets; sprinkle with the coarse sugar.

    Bake at 400 degrees for 18-22 minutes or until golden brown.

    Best served warm.

    Yield: 16 scones
    Per scone: 166 calories, 9 g (5 g sat) fat, 25 mg cholesterol, 155 mg sodium, 20 g carb, 1 g fiber, 2 g protein