Sunday, April 23, 2017

CASHEW MACADAMIA CRUNCH

1 pkg (11 1/2-oz) milk chocolate chips

3/4 cup coarsely chopped cashews
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup

Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips. Combine the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the mixture begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the mixture over the chocolate chips in the pan. Spread the mixture evenly. Cool and refrigerate until the chocolate is firm. Remove from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.

Yield: About 1 1/2 lbs


Note: File Photo

Saturday, April 22, 2017

KA FLOUR'S ZUCCHINI CHOCOLATE CAKE

CAKE

ICING

  • 1 cup chocolate chips
  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  3. Beat in the eggs.
  4. Stir in the sour cream, buttermilk, or yogurt alternately with the flour.
  5. Add the cocoa and espresso powder, mixing until smooth.
  6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
  7. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.
  8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.
  9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
  10. Yield: 24 servings.
Note: I love King Arthur Flour's recipes and enjoy sharing them. King Arthur has great flours.


STRAWBERRY SHORTCAKE SKEWERS

Biscuit Rounds:
  • 1 can of grands biscuits
  • 2 tbsp melted butter
  • 1 tbsp water
  • sugar for sprinkling
  • 20 large strawberries, 2 slices per strawberry
Cream:
  • 2 cups heavy cream
  • ½ jar marshmallow fluff
  • 3 tbsp sugar
Preheat oven to 350 degrees.
On a lightly floured surface, roll a biscuit into a 5-inch circle.
Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
Brush melted butter on each biscuit and sprinkle with sugar.
Bake 10 minutes or until golden brown.
In a bowl, mix together the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
While the biscuits are baking prepare the strawberries. Cut two 1/2 inch slices from each strawberry. 
Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.
Then start layering; biscuit, strawberry, whipped cream. Do this twice ending with a third biscuit on top. One can of biscuits made 20 skewers.
Note: I got this recipe from a friend quite awhile ago. It was suggested as a fun dessert when celebrating Canada Day, thus the Canadian flag in the background of this picture. I believe this recipe originated at Shared Foods but I am not sure. I have not tried this.

  

FUDGEY PEANUT BUTTER CHIP MUFFINS

1/2 cup applesauce

1/2 cup quick-cooking rolled oats
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup peanut butter baking chips

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners; set aside.

Stir together the applesauce and oats; set aside. In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and vanilla until well blended. Add the applesauce-oat mixture; blend in well. Stir together the flour, cocoa powder, baking soda and cinnamon. Add flour mixture to the butter mixture and blend together well. Stir in the chips. Fill muffin cups 3/4 full with batter.

Bake 22 to 26 minutes or until a wooden toothpick inserted in the center comes out almost clean. Cool slightly in the pan on a wire rack. Serve warm.

Note: For an additional touch, sprinkle cooled muffins with powdered sugar if desired.

Note: File Photo

Friday, April 21, 2017

PEANUT BUTTER CHOCOLATE DESSERT

20 chocolate Oreo cookies, divided
2 tbsp butter, softened
1 pkg (8-oz) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cup candies, chopped + additional for garnish, if desired
1 cup cold milk
1 pkg (3.9-oz) instant chocolate fudge pudding mix

In a baggie, crush 16 of the cookies; toss with the butter. Press mixture onto the bottom of an ungreased 9-inch square baking dish and set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup of the powdered sugar together until smooth. Fold in half the whipped topping; spread over the cookie crust and sprinkle with the peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed of electric mixer for 2 minutes or until set. Fold in the remaining whipped topping. Spread over the peanut butter cups.

Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 to 4 hours.

Sprinkle with a few more chopped peanut butter cups, if desired.

Note: Have had this recipe around 15 years. I imagine I got it from a Reiman Publication.



OATMEAL BUTTERSCOTCH COOKIES

3/4 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups quick-cooking oats, uncooked
1 pkg (10-oz) butterscotch chips

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar and brown sugar until well blended. Add eggs and vanilla; blend thoroughly. Stir together the flour, baking soda, salt, and cinnamon; gradually add to the butter mixture beating until well blended. Stir in the oats and butterscotch chips; mix well. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheets to wire racks. Cool completely.

Yield: Apprx 4 dozen
Note: File Photo

Thursday, April 20, 2017

THE LATE ELIZABETH COBLENTZ' AMISH CAKE

1/2 cup shortening

2 tsp cinnamon
1 3/4 cups brown sugar
1 tsp crushed cloves
3 eggs, separated
1 tsp allspice
1 cup sour cream
2 cups flour
1 tsp baking soda
1/2 tsp salt

Mix sugar and shortening until creamy. Add the egg yolks to creamy mixture. Mix in the flour, baking soda, cinnamon, cloves, allspice and salt. Add the sour cream and beat well. Add the vanilla and fold in the stiffly beaten egg whites. Bake in a greased 8-inch layer pan for 30 minutes at 350 degrees.
Note: Not sure if this recipe is in this book but it is one of her recipes I have had for many years.

Wednesday, April 19, 2017

MAMA'S COCONUT MACAROONS

3 large egg whites, room temperature

1 cup confectioners' sugar
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sweetened flaked coconut
extra coconut for garnish

Preheat oven to 325 degrees. Set oven rack on middle shelf. Coat two baking sheets with nonstick cooking spray; set aside.

In a clean and cool medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually beat the sugar into the egg whites, beating until stiff, shiny peaks form when you lift the beaters. Beat in the nutmeg and vanilla. Fold in the coconut. Drop by rounded tablespoonfuls 1-inch apart on the prepared baking sheets. Sprinkle with extra coconut to garnish. Bake 1 sheet at a time for 20 to 25 minutes until the macaroons are light golden and set. Cool on the baking sheet on a wire rack 1 minute. Remove from the cookie sheet to the wire racks to finish cooling completely.

Note: Store in an airtight container. Will keep this way for 3 days at room temperature. Refrigerated, they will last a week and frozen they will last up to 2 months.



Tuesday, April 18, 2017

CHOCOLATE MALT CAKE

1/2 cup butter, softened

1 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp malted milk powder
1/2 tsp salt
1/2 cup chocolate syrup

1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp malted milk powder

1 cup semisweet chocolate morsels
1/4 cup butter
1 1/2 cups chopped malted milk balls

Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with nonstick cooking spray and set aside. Beat 1/2 cup butter at medium speed of electric mixer until creamy; add 1 cup sugar, beating well. Add eggs and vanilla to the mixture and continue beating well. Combine flour, 2 tablespoons malted milk powder, and salt; add to the butter mixture, beating well. Stir in the chocolate syrup. Pour batter into the prepared pan. Bake at 350 degrees for 28 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Beat 1/2 cup butter at medium speed until creamy. Add the powdered sugar and 1 teaspoon malted milk powder to the butter; beat until smooth. (Add a little milk if you need to thin to spreading consistency. Spread frosting over the cooled cake.

Combine the chocolate morsels and 1/4 cup butter in a small saucepan; cook over low heat until chocolate and butter melt, stirring almost constantly. Cool for 5 minutes; spread over frosted cake. Sprinkle with chopped malted milk balls, pressing gently into frosting and glaze. Cover and chill cake 1 hour before serving.

Note: Freezing malted milk balls makes them easier to chop.

Note: File Photo

Monday, April 17, 2017

PEACHY PRALINE PIE

1 9-inch pie shell, unbaked

3/4 cup granulated sugar
3 tbsp all-purpose flour
4 cups peeled and sliced fresh peaches
1 1/2 tsp lemon juice
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
3 tbsp butter

Combine the granulated sugar and the 3 tablespoons of flour in a large bowl. Add peaches and lemon juice.

Combine brown sugar, 1/4 cup flour, and pecans in a small bowl. Mix in the butter until mixture is crumbly. Sprinkle 1/3 of pecan mixture over the bottom of the pie shell; cover with the peach mixture and sprinkle the remaining pecan mixture over the peach mixture. Bake in a hot 400 degree oven until peaches are tender. This will take about 40 minutes. If crust starts to get too brown, cover with strips of foil.
Note: This photo, not the recipe, is from the Kentucky Derby Museum Cookbook.

Saturday, April 15, 2017

MS DOWNING'S DIVINITY

This recipe is from an old community cookbook.


2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans

Boil sugar, syrup, and water to a definite thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup slowly into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add slowly to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. 

Cool. Store in airtight containers.





Friday, April 14, 2017

TRIPLE CHOCOLATE CLUSTERS

2 (4-oz each) white chocolate bars

1 cup milk chocolate morsels
1 cup semi-sweet chocolate morsels
1 1/2 cups chopped pecans
1 1/2 cups broken pretzels

Melt the white chocolate, milk chocolate and semi-sweet chocolate together in a heavy saucepan over low heat, stirring constantly. When chocolates are completely melted and blended, stir in the pecan pieces and pretzel pieces. Drop by heaping tablespoons onto lightly greased waxed paper. Chill in the refrigerator at least one hour. Store in an airtight container in the refrigerator for up to one month.

Yield: approximately 3 dozen

You can make a firmer candy by using 3 cups semi-sweet chocolate morsels and leaving out the milk chocolate and white chocolate.

Note: File Photo

Thursday, April 13, 2017

HERSHEY'S DOUBLE CHOCOLATE MINI KISSES COOKIES

2 sticks butter, softened

1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup Hershey's cocoa
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups (10-oz pkg) Hershey's Mini Kisses Milk Chocolate
1/2 cup coarsely chopped nuts, optional

Preheat oven to 350 degrees.

In a large bowl, beat butter, sugar, eggs, and vanilla together until light and fluffy. Stir together the flour, cocoa, baking soda and salt. Add the flour mixture to the butter mixture, beating until well blended. Stir in the mini kisses and the nuts, if using. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to a wire rack to complete cooling.

Yield: About 3 1/2 dozen cookies.

Note: File Photo

Wednesday, April 12, 2017

SELF-RISING FLOUR PIE CRUST

2 cups self-rising flour

2/3 cup solid shortening
6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.


Tuesday, April 11, 2017

FUN WITH THE KIDS LOLLIPOP COOKIES

1 pouch sugar cookie mix (grocery baking aisle)

1/2 cup butter, melted
1 large egg
20 to 24 wooden sticks with rounded ends (like popsicle sticks)
1 tub creamy frosting mix
assorted candies
decorating gels

Preheat the oven to 375 degrees. Get out a couple of baking sheets but do not grease; set aside.

In a medium bowl, stir together the sugar cookie mix, melted butter, and egg. Stir until a soft dough forms. Drop the dough by rounded tablespoonfuls about 3-inches apart onto the ungreased baking sheets. Insert a wooden stick into each drop of dough until the stick tip reaches the middle of the cookie dough drop. Bake cookies 8 to 11 minutes or until the are puffed up and the edges are a light golden brown. Do not over bake. Cool for a minute before attempting to remove from the baking sheets. Cool completely on wire racks. This should take about a half hour.

Frost cookies with the tub of frosting, using food coloring if you want special colors. Decorate as desired with the candies and decorating gels. Store loosely covered.

These cookies are great for children's parties, holidays, or to make cookie bouquets.

Note: File Photo

Monday, April 10, 2017

HERSHEY'S ULTIMATE CHOCOLATE BROWNIES

3/4 cup Hershey's cocoa powder

1/2 tsp baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup Hershey's semi-sweet chocolate chips
Chocolate Buttercream Frosting, if desired

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside.

In a medium bowl combine cocoa powder and baking soda. Blend in 1/3 cup of the melted butter. Add the boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla, and salt; blend completely. Stir in chocolate chips. Pour batter into the prepared pan. Bake 35 to 40 minutes at 350 degrees or until brownies begin to pull away from the sides of the pan. Cool completely in the pan. Frost with your favorite chocolate buttercream frosting and sprinkle with mini chocolate chips, if desired.


Sunday, April 9, 2017

APPLE-WALNUT STRUESEL TUBE CAKE

STREUSEL:


1 cup light brown sugar
1 cup chopped apples
1 cup chopped walnuts
1/4 cup all-purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 350 degrees. Grease a tube pan; set aside.

In a medium bowl, combine the brown sugar, apples, walnuts, flour and cinnamon. When the mixture is combine, stir in the melted butter. Set aside.

CAKE:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 stick butter, softened
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice

In a medium mixing bowl, combine the flour, baking powder, and baking soda; mix well. In a large mixer bowl, using an electric mixer at medium speed, beat butter and sugar until soft and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend in. Change mixer speed to low; alternately heat the flour mixture and orange juice into the egg mixture. Spoon half the batter into the prepared tube pan. Sprinkle with half the struesel. Spoon the remaining batter over the struesel spreading to make sure you have an even layer. Swirl the batter with a butter knife to create a marble pattern in the batter. Bake at 350 degrees for 15 minutes. Remove cake from the oven and sprinkle with the remaining streusel. Return to the oven and continue to bake for another 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer cake to a wire rack to cool completely.

GLAZE:

1/2 cup confectioners' sugar
2 1/2 tsp orange juice

Combine the confectioners' sugar and the orange juice, mixing well. Turn cake out on serving platter and drizzle the glaze over the cake.

NOTE: This cake is also good using pear instead of apple.

For the holidays add one-third cup chopped dried cranberries to the apples, if desired.

Note: File Photo

Saturday, April 8, 2017

CHOCOLATE CAKE ROLL

1/3 cup cake flour

1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, divided
powdered sugar
1 tub (8-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, optional

Preheat oven to 350 degrees.

Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and flour the lined pan and tap out the excess flour. Set aside.

In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.

In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture. Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.

To Fill and Roll Cake:

Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.

When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.

Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.

For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.

Store in refrigerator.
Note: This is a file photo.

Friday, April 7, 2017

LOW-FAT MANDARIN LIME FRUIT DIP

1/2 cup fat-free sour cream

1 tbsp honey
1/2 tsp grated lime peel
1/2 tsp grated orange peel
1/2 tsp lime juice
1/2 tsp orange juice

In a small bowl, combine all the ingredients and blend together well. Refrigerate several hour to allow the flavors to blend. Serve with fresh fruit.

Note: File Photo

Thursday, April 6, 2017

APPLE FRITTERS

butter-flavored shortening for frying

1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples

In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.

In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.



Wednesday, April 5, 2017

STRAWBERRY DESSERT AND PANCAKE SAUCE

1 cup whole strawberries

1/3 cup apple juice
1 cup sliced strawberries
1/2 cup low-fat plain yogurt

Put the whole strawberries and apple juice in blender container and puree. Pour mixture into a bowl. Stir in the sliced strawberries and gently fold in the yogurt.

Serve over pancakes, waffles, angel food or pound cake.

Note: File Photo

Tuesday, April 4, 2017

COOK'S OLD FASHIONED GINGERBREAD

2 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1 egg, lightly beaten
1 cup molasses
1 cup hot water

Preheat oven to 350 degrees. Line the bottom of a 9-inch square baking pan with waxed paper; set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt.

In a large mixer bowl, with an electric mixer on medium speed, beat the shortening and sugar together until light and fluffy. Beat in the egg.

In a small bowl, mix the molasses and hot water together. Add the flour mixture and the molasses mixture alternately to the creamed sugar mixture, beating well after each addition.

Pour the batter into the prepared pan and bake at 350 degrees about 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve topped with whipped cream, if desired.

Note: File Photo

Monday, April 3, 2017

APPLE PECAN PIE (Includes diabetic instructions, too)

pastry for a double crust 9-inch pie

1 cup sugar (Splenda Granular for the diabetics)
1/3 cup all-purpose flour (white whole-wheat for diabetics)
2 tsp ground cinnamon
1/4 tsp salt
12 cups peeled and thinly sliced tart apples

TOPPING:

1 cup packed brown sugar (1/2 cup packed Splenda Brown Sugar Blend for diabetics)
1/2 cup all-purpose flour (white whole-wheat for diabetics)
1/2 cup quick oats
1/2 cup cold butter
1 cup pecans
1/2 cup caramel ice cream topping (sugar-free for diabetics)

Line two 9-inch pie pans with the pastry dough. Trim edges, flute and set aside.

In a large bowl, combine the sugar, flour, cinnamon and salt. When mixture is well blended, add the apples and toss to coat. Divide the mixture evenly in the two pie shells.

To make the topping: Combine the brown sugar, flour and oats together. When blended, cut in the butter until crumbly. Sprinkle the mixture over the apples. Cover the edges of the crust loosely with foil strips to keep from getting too brown. Bake pies at 375 degrees for 25 to 30 minutes or until the filling is bubbly. Remove from oven and sprinkle the top with the pecans. Drizzle the caramel topping over the pies. Set on wire racks to cool.

Note: File Photo

Sunday, April 2, 2017

OLD FASHION BANANA CREAM PIE

2 cups milk

3 egg yolks, save whites for another use
1 tbsp butter
1/3 cup flour
1/8 tsp salt
2/3 cup sugar
1 tsp vanilla
2 bananas, sliced
baked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie.

Note: File Photo

Thursday, March 30, 2017

KEY LIME MINI TARTS

12  Ready Crust Graham cracker mini tart shells (I prefer Keebler)

14-oz can sweetened condensed milk
3 egg yolks (save whites for another use)
1/2 cup Key lime juice
Grated zest of 1 Key lime
1/2 pint whipping cream
1 tsp powdered sugar
1/4 tsp vanilla extract

Preheat oven to 300 degrees. Place tart shells on a cookie sheet and bake about 12 minutes. Remove shells from oven and allow to cool while you make the filling. Increase oven temperature to 350 degrees.

In a large mixing bowl, using an electric mixer, beat together the milk, egg yolks, lime juice and lime zest. Beat until thoroughly blended making sure to keep pieces of zest turned back into the mixture. Pour the filling into the cooled tart shells. Return tarts to the oven and bake at 350 degrees for 15 minutes. Remove tarts from oven and allow to cool.

Just before serving, whip the whipping cream in a large bowl with an electric mixer. Add powdered sugar and vanilla while the beaters are running. Whip until soft peaks form. Add a dollop of the whipped cream to each tart. Sprinkle with some finely grated lime zest and/or a key lime slice, if desired.

Note: You may make the tarts 1 day ahead and refrigerate until serving time, if desired.

Note: File Photo

Wednesday, March 29, 2017

TOFFEE PIE

1/3 cup caramel ice cream topping

1 1/2 cups cold milk
1 small pkg (4-serving size) vanilla instant pudding and pie filling mix
1 tub (8-oz) whipped topping, thawed
6 English toffee candy bars (1.4-oz each), chopped
1 Graham cracker crumb pie crust

Spread the ice cream topping over the bottom of the crust.

Pour the milk into a large bowl; add the pudding mix. Beat vigorously with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in the whipped topping and chopped candy bars. Gently spoon over the ice cream topping in the crust.

Cover and freeze for at least 4 hours or until set. Let stand at room temperature 15 minutes before trying to cut. Garnish with more chopped candy bar, if desired.

Leftovers should be kept in freezer.

Note: File Photo

Tuesday, March 28, 2017

CRUMBLE FRESH PEACH PIE

1 unbaked pie shell

5 large ripe but firm peaches, peeled and halved
1 cup sugar
1/3 cup butter, slightly softened
1/3 cup flour

Preheat oven to 400 degrees.

Place pastry shell in pie plate. Arrange peach halves in shell, cut side up. Mix the sugar, butter, and flour together until the mixture resembles coarse cornmeal; sprinkle over the peaches.

Bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 30 to 40 minutes until golden brown and peaches are fork tender.

Note: File Photo

Monday, March 27, 2017

PEANUT BUTTER FUDGE WITH WALNUTS

2 cups sugar

1/2 cup milk
4 tbsp peanut butter
1 tsp butter
2 tbsp dark corn syrup
1 tsp vanilla
1/2 cup finely chopped walnuts

Mix the sugar, milk, peanut butter, butter, and corn syrup together in a large saucepan. Stir over low heat until mixture slowly comes to a boil. Boil until mixture forms a soft ball in cold water. Remove from the heat and beat until thick and creamy. Add vanilla and nuts. Beat until the fudge looks dull. Pour into a well buttered pan. Cut into squares when cooled.

Note: File Photo

Friday, March 24, 2017

ORANGE GLAZED DATE MUFFINS

2 cups all-purpose flour

1 tbsp baking powder
1 egg
1/2 cup milk
1/2 cup sugar
1/2 tsp salt
1/2 cup orange juice
1/2 tsp orange peel
1 cup chopped, pitted dates
1/4 cup canola oil

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a large mixing bowl combine the flour, baking powder, sugar and salt. Add the egg, milk, orange juice, orange peel, dates and oil. Stir just until all dry ingredients are blended in. Fill 12 muffin cups 2/3 full.

Bake for 15 minutes at 400 degrees. While muffins are baking, make the following TOPPING:
1/3 cup powdered sugar
2 tsp orange juice

In a small bowl, combine the powdered sugar and orange juice, stirring until smooth. After removing muffins from the oven, immediately drizzle with the glaze topping.

Yield: 12 muffins


This is a file photo minus the glaze.

Thursday, March 23, 2017

CHOCOLATE BUTTERCREAM FROSTING

This recipe makes enough frosting to frost a two layer cake or a 9 x 13-inch cake.


1/3 cup butter, softened
1/8 tsp salt
3 cups powdered sugar (sift if sugar is lumpy)
3 squares (1-oz each) unsweetened chocolate, melted
1/4 cup milk
1 1/2 tsp vanilla

Using an electric mixer, beat butter, salt, and 1 cup of the powdered sugar until light and fluffy. Blend in the melted chocolate. Add the remaining 2 cups of powdered sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more powdered sugar to thicken or milk to thin until you have a good spreading consistency.

Note: File Photo

Wednesday, March 22, 2017

MOCHA MARBLED CHEESECAKE

CRUST:

1 1/2 cups chocolate wafer crumbs
6 tbsp melted butter
1/4 cup sugar
1 1/2 tsp instant espresso powder

Position oven rack in the lower third of the oven. Preheat oven to 350 degrees.
Grease an 8-inch round springform pan; set aside.

In a medium bowl, mix all the crust ingredients together using a fork. Press the mixture over the bottom and halfway up the sides of the pan. Bake 10 minutes. Allow to cool. Grease the pan again, above the crust to prevent the filling from sticking. Lower oven temperature to 325 degrees.

FILLING:
1 1/2 oz milk chocolate, finely chopped
3/4 tsp instant espresso powder
1 1/2 tsp boiling water
3 pkg (8-oz each) cream cheese, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 eggs, room temperature

Place the chocolate and espresso powder in a small bowl. Add the boiling water and stir until smooth; set aside.

In a medium mixing bowl, beat the cream cheese about 30 seconds or until smooth. Add the sugar and vanilla and beat just a minute or two until smooth and creamy. Add eggs, one at a time, beating just until incorporated into the mixture. Scrape the bowl and beater after each addition. Stir 1 cup of the batter into the chocolate mixture.

Pour the remaining batter into the prepared crust; smooth top. Spoon ribbons of the chocolate mixture over the batter, being sure to leave some plain batter showing. You want to have a marbled look. Gently jiggle the pan to level batter. With a small spoon, gently stir the batter to intermingle the colors; do not completely blend! Place the pan on a baking sheet.

Bake cake at 350 degrees for 35 to 45 minutes until the edges are puffed up but the center still jiggles when tapped. If batter is touching the sides of pan above the crust, run a thin knife around the edges of the pan to loosen cake. Place the pan on a wire rack and over with a large inverted bowl. You want the cake to cool slowly.

When the cake is cooled completely, cover and refrigerate at least 5 hours up to overnight before removing the sides of the pan.

Yield: 14 servings.
Per serving: 335 calories, 25 g fat (15 g sat), 98 mg cholesterol, 276 mg sodium, 23 carbs, 6 g protein, 0 fiber, 54 mg calcium

Note: I have had this recipe for several years. I think it might be a Kraft Foods recipe but I am not sure.

Tuesday, March 21, 2017

YUMMY CHOCOLATE POUND CAKE

1 cup boiling water

2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.
Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Note: This is a file photo