Monday, October 31, 2016

FUDGY BANANA MUFFINS

1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cups milk
1 egg
1 tbsp olive or canola oil
2 tsp vanilla extract
6 (1.55-oz each) milk chocolate candy bars

In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt.

In a separate bowl, combine the bananas, milk, egg, oil, and vanilla extract; stir into the dry ingredients just until moistened.

Fill prepared muffins cups 1/3 full. Break each candy bars into pieces and place 2 pieces in each muffin cup atop the batter. Top with the remaining batter.

Chop the remaining candy bar pieces and sprinkle over the muffin batter.

Bake at 400 degrees for 15 minutes or until muffins test done. Cool in the pans for 5 minutes before removing to wire rack to cool completely.

Yield: 18 muffins

Note: This is my version of a recipe I saw in a 1990s TOH magazine.


Saturday, October 29, 2016

LEMON PASTRY SHELL

1 cup all-purpose flour
1/2 tsp salt
1/3 cup vegetable shortening
1 egg, beaten
1 tbsp ReaLemon Juice Concentrate

Preheat oven to 400 degrees.

In a medium bowl, combine flour and salt; cut in shortening until crumbly.

In a small bowl, beat the egg with the ReaLemon Juice; sprinkle over the crumbly mixture and stir until a dough forms into a ball.

On a floured surface, roll out to a circle 1/8-inch thick and approximately 1 1/2-inches larger than an inverted pie plate. Gently ease the dough into the pie plate and trim to 1/2-inch beyond the edge of the pie plate. Fold edge under and flute the edge as desired. Prick shell with a fork for air vents and bake at 400 degrees for 12-15 minutes until golden brown.

Note: File Photo

Friday, October 28, 2016

COOKIE BUTTER BUNDT CAKE WITH COOKIE BUTTER GANACHE

I recently had a fb reader ask for help finding a cookie butter cake recipe. I found this one and suggested it to her. Perhaps you would like it, too. I have not tried it so I have no recommendation one way or the other but it sounds good.

Cake
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2½ cups sugar
  • 1 cup butter, unsalted and at room temp
  • 1 cup Cookie Butter
  • 4 eggs
  • ½ cup milk
Ganache
  • 10oz semi-sweet chocolate
  • ⅓ cup Cookie Butter
  • ¾ cup heavy cream
Instructions
  1. Preheat oven to 350ยบ. Grease and flour Bundt pan.
  2. In a large bowl combine flour, baking powder and salt. Set aside.
  3. In a stand mixer, cream together sugar, butter and Cookie Butter. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.
  4. By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.
  5. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.
  6. Allow the cake to cool completely before coating with ganache.
  7. For ganache heat chocolate, Cookie Butter and cream over low heat until smooth and silky. Allow to cool for three to four minutes before pouring over cake.
  8. Pour ganache around the top of the cake, using a spoon to nudge it in the direction you want it to drip. Make sure to lick the ganache spoon when you are done. It's the right thing to do.

Note: This recipe is from Melanie at A Beautiful Bite. She gets her cookie butter at Trader Joe's. All the reviews I have seen on this cake are 5 stars.

APPLE OR PEAR CUSTARD TART

1 unbaked 9-inch pastry shell in a pie or tart pan
1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb ( 2 cups) apples or pears, pared, cored, thinly sliced
1 tbsp unsalted butter
Cinnamon glaze, recipe below

Preheat oven to 375 degrees.
Using a fork, poke holes in the bottom and sides of pastry as air vents; bake at 375 for 15 minutes. Remove from oven.

While pastry shell bakes, in a large mixer bowl, beat the sour cream, milk, juice, egg, vanilla and cinnamon. Pour filling into the baked shell. Return to oven and bake another 30 minutes or until set. Cool.

In a skillet, cook apples or pears in the butter until crisp tender. Arrange on top of the filling. Drizzle with the cinnamon glaze.

Allow pie to cool before cutting to serve.

Leftovers should be refrigerated.

Yield: 6-8 servings

Cinnamon Glaze:
1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients in a small saucepan and cook, stirring, until thickened. Drizzle over the apples or pears.

Note: File Photo

Thursday, October 27, 2016

CHERRY ALMOND MUFFINS

1 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup + 1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 tsp almond extract

Topping:
1/3 cup (half all-purpose and half white whole-wheat) flour
2 tbsp sugar
2 tbsp cold butter
1/3 cup chopped sliced almonds

Filling:
1 pkg (8-oz) cream cheese, softened
1 egg
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup cherry preserves, warmed

Preheat oven to 350 degrees.
Grease 7 jumbo muffin cups or 14 regular muffin cups; set aside.

In a bowl, combine the flours, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.

In another bowl, beat the egg, sour cream, and almond extract until smooth; stir into the flour mixture just until moistened. The batter will be thick.

To make the topping:
In a small bowl, combine the flour and sugar; cut in the butter until crumbly. Stir in the almonds and set aside.

To make the filling:
In a mixer bowl, beat the cream cheese, egg, sugar and vanilla until smooth.

Fill greased muffin cups about half full with the batter. Divide the cream cheese filling and the preserves evenly between the muffin cups; using a knife, gently swirl into the batter. Cover with the remaining batter.
Sprinkle the topping evenly over the batter.

For jumbo muffins, bake at 350 degrees 30-35 minutes or until they test done. For regular muffins, bake at 350 degrees for 20-25 minutes or until it tests done. Allow to cool in the pan 5 minutes before removing to wire rack to cool completely.

Note: This is my version of a recipe I saw in a TOH magazine in the 1990s.


Note: This is a file photo



Friday, October 21, 2016

BLUEBERRY SOUR CREAM COFFEE CAKE

1 cup butter, softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 tbsp powdered sugar for dusting

Preheat oven to 350 degrees.
Grease and flour a 9-inch bundt pan; set aside.

In a large mixing bowl, cream butter and sugar together until light and fluffy; beat in the eggs, one at a time.
Stir in the sour cream and vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt; stir into the batter just until blended. Gently fold in the blueberries.

Transfer half the batter to the prepared bundt pan.

In a small bowl, combine the brown sugar, cinnamon, and pecans; sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the cinnamon mixture then sprinkle the remaining cinnamon mixture over the second layer of batter. Using a knife or a thin spatula, swirl the cinnamon mixture into the batter.

Bake at 350 degrees for 55-60 minutes or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack. Invert onto a cake plate and tap bottom and sides of pan to remove the cake. Just before serving, dust with the powdered sugar.

Yield: 12 servings

Notes: If using frozen blueberries, baking time may need to be expanded by a few minutes.
Do not over beat the batter. When this recipe says stir, it means stir - do not beat. And just until blended means exactly that. As soon as the dry ingredients are moistened, that is enough.
This is a delicious old recipe.

Note: File Photo

Thursday, October 20, 2016

CREATE-A-CRUST APPLE CUSTARD PIE

2 medium apples, cored, pared, sliced
1 tbsp lemon juice
1/2 cup + 2 tbsp biscuit baking mix (such as Bisquick)
1 can (14-oz) sweetened condensed milk
1 1/2 cups water
3 eggs
1/4 cup butter, softened
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Crumb topping- recipe below

Preheat oven to 350 degrees.
Lightly butter a 10-inch pie plate; set aside.

In a bowl, toss the apples with the lemon juice then toss mixture with the 2 tablespoons biscuit mix. Arrange mixture in the prepared pie plate.

In a blender, combine the 1/2 cup biscuit mix, milk, water, eggs, butter, vanilla, cinnamon and nutmeg; blend on low speed for 3 minutes then allow to stand for 5 minutes. Pour the mixture over the apples. Top with the Crumb Topping and bake 35 minutes or until golden brown. Cool before cutting to serve.

Serve with ice cream or whipped cream, if desired.

Crumb Topping:
1/2 cup biscuit mix
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped walnuts or pecans

In a small bowl, combine the biscuit mix and brown sugar; cut in the cold butter until crumbly. Stir in the nuts and sprinkle mixture over the pie filling.

Note: Leftovers of this pie should be refrigerated.

Note: File Photo

Wednesday, October 19, 2016

SWEET POTATO PECAN PIE

1 9-inch unbaked pie shell
1 lb sweet potatoes, cooked and peeled
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Pecan topping (recipe below)

Preheat oven to 350 degrees.

In a large mixer bowl, beat the hot sweet potatoes with the butter until smooth. Add the milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour mixture into the pastry shell and bake at 350 degrees for 30 minutes. Remove from oven and spoon the following topping evenly over the top.

Pecan Topping:
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar
1 tbsp butter, melted
1/2 tsp maple flavoring
1 cup coarsely chopped pecans

Place all ingredients except pecans in a mixer bowl and mix together well. Stir in the pecans. Spoon mixture evenly over the top of the hot pie. Return to oven and bake another 20-25 minutes or until golden brown.

Garnish pie with whipped cream, if desired, when serving.

Note: File Photo

Tuesday, October 18, 2016

MAPLE BUBBLE BREAD

This is a recipe from an old Country Woman magazine.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour
  • TOPPING:
  • 2/3 cup maple syrup
  • 2 tablespoons butter
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.

Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. 

Yield: 20 servings.


KAF'S APPLE CAKE

THIS is a tasty apple cake from our friends at King Arthur flour.

CAKE

  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 2/3 cups granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  • 2 large eggs
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
  • 1 cup diced toasted walnuts or pecans

FROSTING

  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/4 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor
  1. Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
  11. Yield: about 2 dozen servings.

Monday, October 17, 2016

MAPLE APPLE PIE

1 (9-inch) unbaked pie shell
2 pounds ( approximately 6 cups) apples, cored, peeled, sliced thin
1/2 cup + 2 tbsp white whole-wheat flour
1/2 cup pure maple syrup
2 tbsp butter, melted
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/3 cup cold butter
1/2 cup sliced or slivered almonds

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the apple slices and the 2 tablespoons of flour. Combine the syrup and melted butter; pour over apples and mix together well. Transfer apples to the unbaked pie shell.

In a medium bowl, combine the remaining 1/2 cup flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Toss in the nuts and sprinkle mixture over the apples.  Bake 10 minutes then reduce the oven temperature to 375 degrees and bake another 35 minutes or until a golden brown.

Cool slightly before cutting to serve. This pie is delicious served warm.

Note: File Photo

Saturday, October 15, 2016

RAW CARAMEL APPLE PIE

1 can (14-oz) sweetened condensed milk
1 baked 9-inch pie shell
4-5 medium apples, peeled, sliced
1/2 to 1 cup chopped pecans (amount based on your preference)

Remove label from can of milk; place can in crock pot and cover with hot water. Cook on low 8 hours or overnight. The milk will turn to caramel.

After milk is caramelized, arrange apple slices in the prepared pie shell.

Carefully open milk can (it may spew) and pour the caramel over the apple slices. Sprinkle the chopped pecans over all. Refrigerate until ready to serve.

Note: This us a file photo



Friday, October 14, 2016

7-UP BUNDT CAKE

3 sticks butter, slightly softened
3 cups sugar
5 eggs
3 cups flour
2 tbsp lemon extract
3/4 cup 7up

Preheat oven to 325 degrees.
Grease and flour a bundt pan; set aside.

Cream together the butter and sugar; add eggs one at a time, beating after each. Add the flour, extract and 7up. Pour batter into the prepared bundt pan and bake at 325 degrees for 1 hour.

Allow to cool up to 5 minutes before turning out on a wire rack to cool completely.

Make a simple powdered sugar glaze, if desired or serve plain as a great pound cake.

Note: File Photo

Thursday, October 13, 2016

CRAN-APPLE CRUMBLE

1 cup orange juice
1 cup sugar, divided
4 tsp grated orange peel
1 pkg (12-oz) fresh or frozen cranberries, thawed
2 tbsp butter
2 tbsp maple syrup
2 tbsp honey
5 medium-size tart apples, peeled, cut into 1/2-inch slices
2 tbsp quick-cooking tapioca

Preheat oven to 400 degrees.
Grease a 9x13-inch baking dish; set aside.

In a saucepan, combine juice, 3/4 cup of the sugar, and orange peel; stir to mix well. Bring to a boil; reduce heat and simmer uncovered for 5 minutes while stirring occasionally. Add the cranberries and continue to simmer until the cranberries pop, approximately 8-10 minutes.

Melt butter in a large saucepan; stir in the syrup, honey, and remaining 1/4 cup sugar. Add the apples and cook over medium heat 5 minutes. Remove from the heat. Stir in the cranberry mixture. Sprinkle tapioca over all and mix gently. Let mixture stand 15 minutes. Make topping during this time.

Transfer to the prepared baking dish.

Topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter
3 tbsp almond paste
1 cup toasted slivered almonds

Combine flour, sugar, cinnamon and nutmeg in a bowl. Cut in the butter and almond paste until mixture resembles coarse crumbs. Sprinkle evenly over the cranberry/apple mixture.

Bake at 400 degrees 15-20 minutes until bubbly around edges.

Note: File Photo




Wednesday, October 12, 2016

MINI BERRY BREADS

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease four 5 3/4 x 3 x 2-inch mini loaf pans; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each.

Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in the cranberry sauce and blueberries.

Pour batter evenly into the prepared baking pans and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean.

Remove from oven and cool 10 minutes before removing from pans to cool completely on wire rack.

Note: File Photo

Tuesday, October 11, 2016

SEATTLE LATTE BROWNIES

1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), broken into pieces
3/4 cup (1-1/2 sticks) butter or margarine
1/4 cup water
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup granulated sugar
1 cup firmly packed brown sugar
3 eggs
1 tsp. vanilla
1-1/4 cups flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 Tbsp. powdered sugar

Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

Microwave chocolate, butter, water and coffee granules in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat in granulated and brown sugars with electric mixer on medium speed until well blended. Add eggs and vanilla; beat 2 min. Add flour, almonds, cinnamon and salt; beat until well blended. Spread into prepared pan.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Sprinkle with powdered sugar. Lift brownies from pan onto cutting board, using foil handles. Cut into 20 brownies to serve.

Note: This is a Kraft Foods recipe and picture. When I use a company's recipe I always list their product names. Feel free to substitute brands.

CRANBERRY OATMEAL COOKIES

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 cups quick cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tbsp grated orange peel
1 pkg (12-oz) vanilla baking chips

Preheat oven to 375.
Line baking sheets with parchment paper or grease lightly; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each. Beat in the vanilla.

Combine the flour, baking powder, salt and baking soda in another bowl; add to the sugar mixture. Stir in the oats, raisins, cranberries and orange peel. Stir in the vanilla chips.

Drop cookies by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake at 375 degrees 10-12 minutes or until lightly browned around the edges. Remove from oven, remove from pans and cool on wire racks.

Yield: Approximately 6 dozen cookies.

Note: File Photo

Monday, October 10, 2016

OREO MUFFINS

1 3/4 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1/3 cup cold butter
1 large egg
1 cup milk
16 Oreo (or other chocolate sandwich) cookies, chopped coarsely

Preheat oven to 400 degrees.
Grease 12 muffin cups; set aside.

In a large bowl, combine the flour, sugar and baking powder. Cut in the butter until mixture resembles coarse crumbs.

Beat the egg and milk together; stir into the flour mixture just until moistened. Gently fold in the chopped cookies. Fill the prepared muffin cups 2/3 full of the batter. Make the topping.

Topping:
3 tbsp all-purpose flour
3 tbsp sugar
5 Oreo cookies, crushed fine
2 tbsp cold butter
1 cup vanilla baking chips
1 tbsp shortening

In a bowl, combine the flour, sugar, and crushed cookies; but in the butter until crumbly. Sprinkle approximately 1 tablespoon of the mixture over top of each muffin.

Bake at 400 degrees for 16-18 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool completely.

In a heavy saucepan over low heat, or in a microwave, melt the vanilla chips with the shortening until smooth. Drizzle over the cooled muffins.

Note: File Photo


Saturday, October 8, 2016

CHOCOLATE SALAD DRESSING BUNDT CAKE

Note: Use regular salad dressing. Do not substitute "Light" or "Fat Free".

1 cup salad dressing (Miracle Whip type)
1 cup water
2 tsp vanilla extract
2 cups all-purpose flour
1 cup sugar
2 tbsp baking cocoa powder
2 tsp baking soda
1/4 tsp salt
Powdered sugar for dusting, optional

Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan; set aside.

In mixing bowl, combine salad dressing, water, and vanilla.

In a separate bowl, combine the flour, sugar, cocoa, baking soda and salt; add to the salad dressing mixture. Beat until mixed. Transfer batter to the prepared bundt pan. Tap down lightly on counter top.

Bake cake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to cool completely on a wire rack. Dust with the powdered sugar, if desired.

Yield: 12 servings
Note: File Photo

Friday, October 7, 2016

CRANBERRY-ORANGE BUNDT CAKE

2 tbsp sugar fir sprinkling in pan
1/2 cup butter
1 cup sugar
3 large eggs
1 tbsp orange zest
Juice of 1 orange
1 cup sour cream
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh cranberries

Icing:
1 cup powdered sugar
2-3 tbsp milk or orange juice

Preheat oven to 350 degrees.
Spray an 8-cup bundt pan with nonstick cooking spray and sprinkle the 2 tablespoons of sugar over the bottom of the pan; set aside.

In large mixer bowl, cream the butter and sugar until sugar turns a lemon color, about 4-5 minutes. Add eggs, one at a time, and mix until well incorporated. Add the orange zest and juice. Add sour cream; incorporate well. Add the flour, baking powder and salt. Beat until blended.

Using a large spatula or wooden spoon, gently fold in the cranberries.

Bake at 350 degrees for 50-55 minutes until a tester inserted in cake comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.

Turn cake out onto a wire rack to cool completely.

To make icing glaze, combine ingredients until smooth and of a heavy drizzle consistency. Drizzle over cake allowing to run down the sides.

Note: This is a tasty tart cake.

Note: File Photo
This is my version of a recipe I saw facebook.




 


ORANGE COBBLER

This is a recipe I have had for probably 17-18 years. I am pretty sure I got it from a TOH magazine as I subscribed to them back then and used a lot of their recipes.

4 tbsp sugar
2 tbsp cornstarch
1 cup cold water
1/2 cup orange marmalade
4 tbsp orange juice concentrate
4 tsp butter
1 cup Bisquick-type product
1/8 tsp ground nutmeg
6 tbsp milk
Vanilla ice cream for serving, optional

Preheat oven to 400 degrees.
Grease a 1 1/2 to 2-qt baking dish; set aside.

Combine the sugar and cornstarch in a saucepan; stir in water, marmalade, and juice concentrate. Cook, stirring, over medium-low heat until thickened. Remove from heat and stir in the butter until melted. Pour into the prepared baking dish/pan.

In a bowl, combine the Bisquick with the nutmeg. Stir in milk just until moistened. Drop dough by tablespoonfuls over the orange mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown.

Best when served warm with vanilla ice cream.

Yield: 4 servings

Thursday, October 6, 2016

BLUEBERRY ORANGE BREAD

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsp butter or margarine, melted
2 tbsp grated orange peel
3/4 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease and flour an 8 x 4 x 2-inch loaf pan; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the egg, orange juice, water, butter and orange peel; add to the dry ingredients just until combined. Gently fold in the blueberries. Pour into the prepared baking pan.

Bake at 350 degrees for 65 - 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing from pan to cool on a wire rack.

Yield: 1 loaf


Monday, October 3, 2016

PAUL'S PUMPKIN PATCH PUDDING

Back in the 1990s (I have no idea if it is still there) there was a family restaurant in Bird-in-Hand, Pennsylvania that featured this delicious pudding The recipe is named in honor of the founder, Paul Smucker, who founded the restaurant in the 1970. They happily shared this recipe.

2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or margarine, melted

Combine above ingredients and press into a 9 x 13-inch baking pan; set aside.

Preheat oven to 350 degrees.

Cream Cheese Layer:
1 pkg (8-oz) cream cheese, softened
3/4 cup sugar
2 eggs

In a mixing bowl, beat the cream cheese, sugar and eggs until blended; pour over the crust. Bake at 350 degrees for 15 minutes or until set. Cool on a wire rack for 1 hour.

Pumpkin Filling:
1 tbsp unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups cooked or canned pumpkin
1 1/2 cups sugar, divided
1 cup milk
1 tbsp ground cinnamon
1 tsp salt
1 cup whipping cream
Additional whipped cream, optional

Soften gelatin in cold water; set aside.

In a small mixing bowl, beat egg yolks until thick and lemon-colored; set aside.

In a saucepan, combine pumpkin, 1 cup sugar, milk, cinnamon and salt; bring to a boil. Boil for 2 minutes. Stir in 1 cup of the hot pumpkin mixture into the yolks; return all to the saucepan. Bring to a gentle boil; cook, stirring, for 2 minutes. Remove from the heat; stir in the softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes.

In another mixing bowl, beat cream until soft peaks form; fold into the pumpkin mixture. Pour over the cream cheese layer. Refrigerate 2 hours. Serve with whipped cream, if desired.

Yield: 12-15 servings
Note: This is a file photo.






Sunday, October 2, 2016

PUMPKIN SPICE TRES LECHES CAKE

1 pkg (2-layer size) yellow cake mix
1 box (3.4-oz) pumpkin spice instant pudding mix
1 can (12-oz) evaporated milk, divided
1 can (14-oz) sweetened condensed milk
1/2 cup sour cream
1/2 tsp pumpkin pie spice
2 cups frozen whipped topping, thawed

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

Prepare cake mix according to the package directions. Add in the dry pudding mix and 1/4 cup of the evaporated milk. Pour into the prepared pan and bake according to directions on cake mix box.

Allow cake to cool in the pan for 10 minutes. Pierce with a large fork at 1/2-inch intervals.

In a blender, combine the sweetened condensed milk, remaining evaporated milk, sour cream, and spice; blend until well blended. Slowly pour over the cake in the pan. Refrigerate for 1 hour.

Frost cake with the whipped topping before cutting to serve. Garnish by sprinkling ground cinnamon lightly over the top, if desired.

Note: File Photo

This Kraft recipe has received a 5 star rating from consumers.

Saturday, October 1, 2016

ORANGE-GLAZED CRULLERS

Note: This is a recipe I got from TOH back in the 1990s.

1 pkg (1/4-oz) active dry yeast
1/4 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
Oil for deep frying

Glaze:
2 cups powdered sugar
3 tbsp orange juice
1 tsp grated orange peel

In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, salt, and eggs; mix well. Beat in 2 cups of the flour until smooth; add remaining flour mixing until blended.

Grease a large bowl and place dough in bowl;  turn once to grease top of dough. Cover and refrigerate overnight.

Punch down dough; divide in half. Place one half back in the refrigerator. Place second half onto a floured surface and roll out to an 18 x 9-inch rectangle. Cut rectangle width-wise into 3/4-inch strips. Fold each strip into half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. Heat oil to 375 degrees in an electric skillet or deep fryer. Fry crullers, a few at a time, until golden brown, about 1 minute per side; turn with a slotted spoon. Drain fried crullers on paper towels.

Combine the glaze ingredients until smooth and brush over the crullers.

Yield: Approximately 3 dozen.

Note: File Photo - This is the photo that was with the recipe I saved.