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



Wednesday, June 3, 2015

WHITE CHOCOLATE MACADAMIA CHEESECAKE

1 (7-ounce) jar macadamia nuts, divided
1 cup plus 2 tablespoons sugar, divided
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sour cream
2 (6-ounce) packages white chocolate baking bars, melted
Whipped cream for serving, optional
Chocolate dipped macadamia nuts for garnish, optional
Preheat oven to 350 degrees F. 

In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.

In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. 

With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. 

Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely. Cover and chill at least 4 hours, or overnight.

Yield: 12 servings.


Source: This is another of my old Mr. Food recipes.

Tuesday, June 2, 2015

GRAHAM NUT MUFFINS

1 cup graham cracker crumbs
1/2 cup white whole-wheat flour
1/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
3 tsp baking powder
1/4 cup chopped dates, optional
1/4 cup chopped pecans
3 egg whites
1/2 cup low-fat milk
1/4 cup olive or canola oil

Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners or spray with nonstick cooking spray.

In a large bowl, combine the graham cracker crumbs, both flours, brown sugar and baking powder; mix together well. Stir in the dates, if using, and pecans.

In a small bowl, beat the egg whites slightly; add the milk and oil blending well. Add mixture to the dry ingredients all at once and stir just until moistened.

Place mixture into the prepared muffin cups filling only 3/4 full each. Bake at 375 degrees 16-19 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from oven and allow to cool for a minute in the pan before removing to a wire rack to cool completely.

Yield: 12 muffins


Source: This is my version of an old Pillsbury recipe.