Monday, July 24, 2017

CHOCOLATE DIPPED OATMEAL CRISPS

1 3/4 cups quick-cooking oats
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening

Preheat oven to 350 degrees.

Line a cookie sheet with heavy duty foil and set aside.

In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.

Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.

In a small heavy saucepan, heat the chocolate chips and shortening over low heat until melted, stirring occasionally. Dip half of each cookie into the chocolate mixture. Cool on waxed paper until chocolate sets.

Yield: Approximately 5 dozen cookies.

Note: File Photo

Sunday, July 23, 2017

BANANA SPLIT DELIGHT

SAUCE:
2 cups confectioners' sugar
1 can (12-oz) evaporated milk
1 stick butter
3/4 cup semisweet chocolate chips

In a medium saucepan, over medium-low heat, melt the butter; add sugar and stir to blend. Gradually stir in the evaporated milk while stirring. Add the chocolate chips and stir constantly while cooking for 8 minutes. Cool at least 45 minutes.

BASE:
2 1/2 cups approximately 24) creme-filled cookies, finely crushed
1/2 stick butter

In a large bowl, combine the cookie crumbs and butter. Mix well and press lightly onto the bottom of an ungreased 9 x 13 x 2-inch pan.

Filling:
3 medium bananas, thinly sliced
1/2 gallon vanilla ice cream, softened
1 can (8-oz) crushed pineapple, drained (use juice to dip bananas to prevent browning)

Arrange the sliced bananas over the cookie crumb crust. Spoon half of the ice cream over the bananas. Refrigerate remaining ice cream. Spoon half of the cooled chocolate sauce over the ice cream layer. Freeze until firm. Spoon remaining ice cream over the chocolate layer. Spoon the pineapple over the ice cream. Cover and freeze until firm.

TOPPING:
Frozen whipped topping, thawed
chopped pecans or peanuts, optional
maraschino cherries, optional

To serve, cut into squares and place on dessert plates. Drizzle remaining chocolate sauce over squares. Top with whipped topping, nuts, and cherries, if desired.

 Note: File Photo of a very similar recipe.

Saturday, July 22, 2017

LEMONY CHEESECAKE BARS

1 1/2 cups graham cracker crumbs
1/3 cup finely chopped nuts
1/3 cup sugar
1/3 cup melted butter
2 pkgs (8-oz each) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 eggs
1/2 cup lemon juice

Preheat oven to 325 degrees.

In a mixing bowl, combine the graham cracker crumbs, nuts, sugar, and melted butter; mix well. Reserve 1/3 cup; set aside. Press the remaining mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 325 minutes for 6 minutes.

In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs and beat just until combined. Stir in the lemon juice. Spoon the mixture over the baked crust. Spoon the reserved crumb mixture over the top of the filling. Bake about 30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for an hour then store in refrigerator. Cut into 24 bars to serve.

 Note: File Photo

Wednesday, July 19, 2017

BUTTER FLAVORED COOKIE PRESS COOKIES

1 cup butter flavored shortening
1/2 cup sugar
1 egg
3/4 tsp salt
3/4 tsp vanilla
1/2 tsp almond extract
2 1/4 cups all-purpose flour

Preheat oven to 400 degrees.

Cream shortening and sugar together in a large mixing bowl with mixer on medium speed. When well blended add egg, salt, vanilla, and almond extract. Stir in the flour. Place dough in cookie press using your preference of shapes. Press about 2-inches apart on cooled, ungreased cookie sheets. Bake at 400 degrees 5 to 7 minutes or until set. Do not brown. Cool for a minute on baking sheet then remove to wire racks to cool completely. Decorate as desired.

Note: You may use a few drops of food coloring to the dough if desired.

 Note: File Photo

Tuesday, July 18, 2017

ROYAL ICING FOR DECORATING COOKIES

1 lb confectioners' sugar
3 tbsp Just Whites*
6 tbsp water

In a large mixing bowl, with mixer on low speed, beat confectioners' sugar and the Just Whites. Add water, beating until blended. Increase mixer speed to high; beat 8 minutes or until icing is very thick and white. Beat in small amount of food coloring as desired.

Yield: 2 1/2 cups

*Just Whites is available in the supermarket by the eggs.


Note: This is a file photo of cookies decorated with royal icing.

Monday, July 17, 2017

CANDY KISSES BROWNIES

1 pkg double fudge brownie mix
1/3 cup canola oil
2 eggs
2 tbsp water
28 chocolate candy kisses, unwrapped
1 can chocolate and/or vanilla frosting

Preheat oven to 350 degrees. Spray 28 mini-muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the brownie mix, canola oil, eggs, water, and fudge packet from the brownie mix. Stir with a spoon to blend well. Drop one heaping teaspoonful of batter into each muffin cup; top with the candy kisses. Cover candies with the remaining batter. Bake at 350 degrees for 15 to 17 minutes. Cool for 5 minutes on a wire rack. Carefully loosen brownies and remove from pans. Cool completely on a wire rack. Frost after cooled. Decorate if desired.

 Note: File Photo

Sunday, July 16, 2017

FUDGE FROSTING FOR BAR COOKIES

1-oz square unsweetened chocolate
2 tbsp butter
1 1/2 cups sifted powdered sugar
1 tsp vanilla extract
Hot water

In a small saucepan melt chocolate and butter over low heat while stirring constantly. Remove from heat and stir in sugar and extract. Blend in enough hot water (1 to 2 tbsp) to make an almost pourable consistency.


 Note: File Photo

County Fair Fried Dough

This recipe and photo are from King Arthur Flour. In Texas we call these elephant ears.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, in 1/2" cubes
  • 3/4 cup lukewarm water
  • *See "tips," below, to make this recipe using King Arthur Unbleached Self-Rising Flour.

Instructions

  1. Mix the flour, baking powder, and salt.
  2. Work in the cold butter, using a pastry blender, your fingers, or a mixer.
  3. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
  4. Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
  5. Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
  6. Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
  7. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
  8. Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.


Friday, July 14, 2017

MARASCHINO CHERRY HIDEAWAYS

2/3 cup butter-flavored shortening
3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained

Dipping Chocolate:

1 cup dark melting chocolate, cut into small pieces
2 tbsp butter-flavored shortening
finely chopped pecans
slivered white chocolate for garnish, optional

Preheat oven to 350 degrees.

Cream the butter flavored shortening, sugar, egg, milk, and vanilla in a large mixing bowl with mixer on medium speed. Cream until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture with mixer at low speed. Take a piece of dough and press into a thin layer around a maraschino cherry. Repeat with the remaining cherries. Place on an ungreased baking sheet about 2-inches apart. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a minute then remove to wire racks to cool. Cool completely while preparing the dipping chocolate.

Dipping Chocolate: In a glass measuring cup melt the dark chocolate and shortening together in the microwave, stirring every 30 seconds until melted and blended. Drop one cookie at a time into the chocolate mixture using a fork to turn and coat. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drain back into the measuring cup. Place on a waxed paper covered baking sheet or tray. Sprinkle the top with chopped pecans. Sprinkle with the white chocolate while still wet, if using. Chill in the refrigerator to set the chocolate.

Yield: 4 dozen

 Note: File Photo

Thursday, July 13, 2017

CHERRY SORBET

1 lb bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired

In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.

Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.

Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.

To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.

 Note: File Photo

Wednesday, July 12, 2017

CHERRY CHEESE BARS

CRUST:
1 cup walnut pieces, divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter flavored shortening
1/2 cup flaked coconut

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

Coarsely chop 1/2 cup of the nuts for topping; set aside.

Finely chop the remaining walnuts.

In a medium bowl, combine the flour and brown sugar. Cut in the butter flavored shortening until mixture forms fine crumbs. Stir in the finely chopped walnuts and the coconut; mix well. Remove 1/2 cup of the crumb mixture and set aside. Press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

FILLING:
2 pkgs (8-oz each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 tsps vanilla
1 can (21-oz) cherry pie filling

In a small mixing bowl, beat cream cheese, sugar, eggs and vanilla at medium speed until smooth. Spread over the hot baked crust and return pan to the oven. Bake another 15 minutes. Remove from oven and spread the cherry pie filling over the cream cheese layer. Combine the reserved coarsely chopped walnuts and the reserved crumbs. Sprinkle the mixture evenly over the cherries. Return to the oven and bake for another 15 minutes. Cool. Refrigerate for several hours before serving. To serve, cut into 36 bars.

NOTE: You can make this recipe diabetic friendly by substituting 1/4 cup Splenda Brown Sugar Blend for the brown sugar in the crust. For the filling, substitute an equal amount of Splenda granular for the granulated sugar. Substitute "No sugar added", Splenda sweetened cherry pie filling.

 Note: File Photo

Tuesday, July 11, 2017

OREOS LAYER CAKE

CAKE:
1 3/4 cups all-purpose flour
2/3 cup cocoa baking powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour. Shake over the trash to eliminate any excess flour; set aside.

In a medium bowl, mix together until well blended the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, beat the flour mixture into the butter mixture in three additions alternating with buttermilk. Begin and end with the flour. Beat 1 minute after all additions. Divide batter evenly between the two prepared pans. Gently tap on countertop to remove any air bubbles. Bake at 350 degrees for about 36 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes before removing cakes. Turn the cakes out onto the racks and let cool completely.

When cakes are completely cooled trim cake tops to level. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake plate and top with 1/3 of the filling (recipe below), spread evenly over top. Repeat with 2 more layers and the remaining filling. Top with the last layer, cut side down. Refrigerate 20 minutes for the filling to set.

FILLING:
4 oz cream cheese, softened
1 stick butter, softened
16 oz powdered sugar
3 to 4 tablespoons milk

In a large mixing bowl, with mixer on medium speed, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then 3 tablespoons milk. Beat for 2 minutes until light and fluffy. During this process, add the other tablespoon of milk if needed. Use to fill cake layers as directed above.

FROSTING:
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
3 cups crushed Oreos
Extra whole Oreos for garnish, if desired

In a large mixing bowl, with mixer on high speed, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over the cake, using the back of a spoon to make swirls and peaks on the top. Gently press the Oreo crumbs onto the sides of the cake to cover sides completely.

 
Note: File Photo

Monday, July 10, 2017

STRAWBERRY MARGARITA SORBET

This is a recipe by Barbara Pool Fenzl an author and teacher at a Southwest Cooking School. I do not personally drink or cook with alcohol so I have never tried this.

2 cups water
1 cup sugar
4 cups fresh strawberries, hulled OR 20-oz bag frozen whole strawberries, thawed
1/3 cup fresh lime juice
1/3 cup tequila
1/4 cup orange-flavored liqueur
Fresh mint sprigs for garnish

Bring water and sugar to boil in a medium saucepan over high heat; cook, stirring, until sugar is dissolved. Remove from heat and cool completely.

Puree strawberries in blender or food processor until smooth. Stir in lime juice, tequila, orange liqueur and sugar syrup. Refrigerate until cold.

Freeze in an ice-cream maker according to manufacturer's directions. If you do not have an ice-cream freezer, pour the mixture into a 13 x 9-inch pan and freeze until almost solid, about 5 hours, stirring with a whisk every 1 1/2 hours. Refreeze.

Yield: 6 cups

Thursday, July 6, 2017

HOMEMADE HEAVY CREAM

FYI...


CHOCOLATE BUTTERMILK SUPREME CAKE

3/4 cup boiling water
3/4 cup unsweetened cocoa powder
1 cup buttermilk
2 1/2 cup all-purpose flour, unsifted
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, softened
2 cups sugar
4 eggs
1 1/2 tsp vanilla extract
Cream cheese frosting (recipe below)
Chocolate curls, optional

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans; set aside.

In a medium-size bowl, pour boiling water over the cocoa powder. Stir to dissolve the cocoa. Stir in the buttermilk after the mixture cools somewhat. Set aside.

Sift together the flour, baking soda, baking powder, and salt onto waxed paper.

In a large mixing bowl, beat together the butter and sugar with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla. Beat the dry ingredients into mixture alternately with the cocoa mixture. Begin and end with the dry ingredients. Pour the batter evenly into the three pans. Bake at 350 degrees 25 minutes or until centers spring back when lightly touched. Remove from oven and cool on wire racks for 10 minutes. Remove cakes from pans onto the wire racks to cool completely.

When cakes are cool, place one layer on a cake plate. Spread top with a third of the frosting. Stack a second layer on top and frost with half the remaining frosting. Stack the third layer on the top and spread with remaining frosting. Top with chocolate curls, if desired.

FROSTING:

8 oz cream cheese
1 1/4 cups powdered sugar, divided
2 tbsp orange-flavored liqueur (or orange juice)
1/2 tsp vanilla
1 1/2 cups heavy cream

In a large bowl, with electric mixer at low speed, beat cream cheese to soften. Beat in 1/2 cup of the powdered sugar until smooth. Beat in the orange-flavored liqueur and vanilla. Beat in remaining powdered sugar. Add heavy cream and beat at high speed until stiff. Use as stated above to frost cake.

TO MAKE CHOCOLATE CURLS (if using):

1 8-oz chocolate candy bar, room temperature

Draw a swivel-bladed vegetable peeler across the flat side of chocolate bar letting chocolate curl. Lift curls with a toothpick and place atop cake.

Note: This is a file photo.

 

Wednesday, July 5, 2017

PEACH SLAB PIE

This recipe and photo are from Pillsbury, thus their brand names.

1 box Pillsbury refrigerated pie crust, softened as directed on box
3 /4 cup packed brown sugar
1/4 cup cornstarch
2 tbsp lemon juice
9 cups Cascadian Farms organic frozen sliced peaches (approx 4 10-oz bags)
1/2 roll Pillsbury refrigerated sugar cookies

Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.

In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.) 

Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

KATHY'S GOOEY BUNS

 This recipe was from a friend several years ago.

1 pkg frozen small dinner rolls
1 stick butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1 box (4-serving size) cook and serve vanilla pudding mix

Grease a Bundt pan with butter-flavored shortening. Place frozen rolls in the pan, spreading evenly around the pan. Mix the butter, brown sugar, pecans, and dry pudding mix together; sprinkle evenly over the rolls. Butter one side of a piece of waxed paper and put over top of pan, buttered side down. Let set overnight or until the rolls have doubled in size. Bake in a 350 degree oven for 25-30 minutes. Turn out of the pan immediately.
Note: File Photo


Tuesday, July 4, 2017

Happy July 4th!


HELLO MORNING SMOOTHIE

1 small ripe banana, peeled and cut in half
1 container (8-oz) low-fat vanilla yogurt
1/8 tsp maple syrup
1 small mango, chopped
1/2 cup orange juice
1 tsp sugar
1/2 cup ice cubes

Puree the banana, yogurt, maple syrup, mango, orange juice and sugar in blender container. With the blender on add the ice cubes,one at a time, through the feeder hole while the lid is still on. Add cubes until mixture is smooth and thick.

Serves 2.
 Note: File Photo

Monday, July 3, 2017

HEAVENLY CHOCOLATE CAKE

1 pkg (2 layer size) chocolate cake mix (without pudding)
1/2 cup baking cocoa
3 eggs
1 1/3 cups water
1 cup mayo style salad dressing
1 large carton frozen whipped topping, thawed
fresh berries for garnish

Preheat oven to 350 degrees. Grease and flour 2 round (9-inch) cake pans. Line bottoms of pans with waxed paper; set aside.

In a large mixing bowl, stir together the cake mix and cocoa. Add the eggs, water, and salad dressing. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl frequently. Increase speed to medium and beat for 2 minutes.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove waxed paper. Cool cakes completely on wire racks.

Place one cake centered on cake plate; top with the frozen whipped topping. Place second cake atop the filling. Using the remaining topping to frost top and sides of cake. Top with some fresh raspberries, or other berries, if desired.

Keep cake refrigerated.


NOTE: For Christmas, break up peppermint candy canes and sprinkle on top and sides of cake or stand canes around the sides.


Note: File Photo

Saturday, July 1, 2017

CHIPOTLE CHOCOLATE CUPCAKES

 If you like a little spice, chipotle goes great with chocolate!

1 pkg (2-layer-size) devil's food cake mix
1 1/4 cups sour cream
3 eggs
1/3 cup canola oil
2 tbsp instant coffee granules
1/2 to 1 tsp ground chipotle chili pepper (amount according to how much spice/heat you want.)
1 pkg. (11.5 oz) semisweet chocolate chunks
2 tsp all-purpose flour
1 recipe frosting (below)
2 oz. chopped semisweet chocolate, optional
1/4 cup whipping cream, optional

Preheat oven to 350 degrees. Line 2 dozen muffin cups with paper liners and set aside.

In a mixing bowl, combine cake mix, sour cream, eggs, oil, coffee granules, and chili pepper. Beat with electric mixer on low speed to combine. Beat on medium to high for 2 minutes. This will be a thick batter.

In another bowl, toss chocolate chunks with the flour. Fold into the chocolate batter. Spoon evenly into the muffin tins. Bake at 350 degrees for 18 to 22 minutes or until the tops spring back with lightly touched. Cool in the pans on a wire rack for 5 minutes. Remove from the pans to completely cool. When cool, frost with the frosting recipe below.

FROSTING RECIPE:

8 oz pkg cream cheese, softened
1/2 cup softened butter
1/2 tsp vanilla
2 to 2 1/2 cups confectioners' sugar

In a mixing bowl, beat the cream cheese and butter on medium speed for about 30 seconds. Beat in the vanilla. Start gradually beating in the confectioners' sugar until you reach the desired consistency. Frost cupcakes or dip them into the frosting.

To make chocolate drizzle for garnish, if desired, place chopped chocolate in a small bowl. Heat cream to boiling. Pour the cream over the chocolate; do not stir. Let sit for 5 minutes then whisk until smooth. Place chocolate in a zip-top plastic bag. Snip a small piece off one corner of the bag. Drizzle chocolate over the cupcakes in a pattern of your choosing to decorate. Or you can just sprinkle the chopped chocolate over the tops.

Note: File Photo for reference only.

Thursday, June 29, 2017

PEANUT BUTTER BROWNIE CUPCAKES

Sharing and saving this delicious recipe from Gretchen's Bakery. Yum!
Prep time
Cook time
Total time
Line a standard sized muffin tin with cupcake liners
Author:
Serves: 15 Cupcakes
Ingredients
  • Semi Sweet Baking Chocolate 6 ounces (170g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cups (250g)
  • Large Eggs 4 (200g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1 cups (125g)
  • Salt ½ teaspoon
  • ____________________________
  • For the Peanut Butter Swirl:
  • Cream Cheese ⅓ cup (90g)
  • Peanut Butter ½ cup (130g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Large Egg 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Whole Milk 1½ Tablespoons (21g)
Instructions
  1. First prepare the Brownie Batter:
  2. Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
  3. In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
  4. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
  5. Add the sifted flour all at once and blend just until incorporated.
  6. Portion the batter into lined muffin cups and fill about ⅔ to the top
  7. [b]Next prepare the Peanut Butter Mixture:[/b]
  8. Cream the cream cheese smooth
  9. Add the sugar and mix until incorporated.
  10. Add the peanut butter and mix until combined well.
  11. Add the egg
  12. Add the milk last
  13. Drop spoons of peanut butter batter into the center of each of the brownie cupcakes, pushing it down slightly so it is not sticking up out of the batter too much
  14. Bake in a preheated 350° F oven on the center rack for approximately 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center. CLICK HERE FOR MORE ON HOW TO KNOW WHEN YOUR BROWNIE IS BAKED
Notes
Peanut Butter Stuffed Brownie Cupcakes can be stored at room temperature for up to 2 days in an airtight container.

I find that the iced cupcakes will need refrigeration only because the icing will get soft and droopy without it. But nothing will go bad if it stays at room temperature for hours or even a day in cool temperatures.

Freeze cupcakes for up to 1 month

BLUEBERRY COFFEE SHEET CAKE

1 pkg active dry yeast
1 cup milk at 105 to 115 degrees
2 tbsp sugar
1/2 tsp salt
2 egg yolks
2 1/2 to 3 cups all-purpose flour
1/3 cup butter, softened
GLAZE:
1 egg, beaten
3 cups fresh whole blueberries
1/2 cup sugar

In mixing bowl, add the yeast to the milk. Stir in sugar and salt. Set mixture aside for 5 minutes.

After 5 minutes, stir the egg yolks and 1 1/2 cups of the flour into the yeast mixture; beat well. Stir in the softened butter. Reserve 1/2 cup of the remaining flour. Start adding the other flour while mixing until mixture forms a stiff dough.

Sprinkle part of the reserved flour onto a dough board. Turn the dough out onto the board and knead for 10 minutes or until smooth and satiny. Place into a clean bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

Roll out 3/4 of the dough to fit a jelly-roll pan, making a ridge around the edge. Brush the dough with the egg listed in glaze ingredients. Pour the blueberries evenly over the dough; sprinkle with sugar.

Roll out the remaining fourth of the dough into strips about the thickness of a pencil. Criss-cross strips over the blueberries. Brush the dough with the remaining egg. Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes or until the pastry is golden brown. Cut into squares and serve warm.

 Note: File Photo

Wednesday, June 28, 2017

COCONUT CHIFFON PIE

1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell

In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.

If desired, garnish pie with whipped cream sprinkled with toasted coconut or garnish as desired.

 Note: TOH Photo

Tuesday, June 27, 2017

ANGELS CANDY

1 cup light corn syrup
1 cup sugar
1 tbsp white vinegar
1 tbsp baking soda
1 lb chocolate almond bark

In a heavy saucepan over medium heat, combine and cook the sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until the temperature reaches 300 degrees or the hard crack stage. Do not overcook (use a candy thermometer if at all possible). Remove from the heat and quickly stir in the baking soda. Pour mixture into a buttered 9 x 13-inch pan. Do not spread; mixture will not fill the entire pan. When candy has cooled, break into bite size pieces. Melt the chocolate bark in the microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces into the melted chocolate bark and place on waxed paper. Let sit until the chocolate is firm. Store in a cool place in a tightly sealed container.

Yield: approximately 1 1/2 lbs.

Note: File Photo


Monday, June 26, 2017

PEANUT BUTTER BUDDIES

1 cup creamy peanut butter
1 cup butter, softened
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2 eggs
4 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt

In a large mixing bowl, with mixer at high speed, beat peanut butter, butter, brown sugar, corn syrup, and eggs until smooth. Reduce speed and beat in 2 cups flour, baking powder, cinnamon, and salt. With a wooden spoon, stir in the remaining flour. Wrap the dough and chill for 2 hours. On a floured surface, roll out half the dough to 1/8-inch thickness. Cut with floured cookie cutters, shapes of your choice. Bake on ungreased cookie sheets at 325 degrees for 10 minutes or until cookies are lightly browned. Cool on wire racks. Decorate if desired.


Saturday, June 24, 2017

CHOCOLATE SPICE CAKE

1 3/4 cups unsifted all-purpose flour
1 3/4 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt. Stir in the applesauce, milk, butter, and vanilla extract; combine thoroughly. Add raisins and the nuts, if desired.

Pour batter into greased and floured 9-cup Bundt pan OR a 9 x 13-inch baking pan. Bake at 350 degrees for 55 to 60 minutes if using a Bundt pan. If using an oblong pan bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes; remove from Bundt pan and cool on a wire rack. Leave oblong cake in pan.

Glaze Bundt cake with Vanilla Glaze or frost oblong cake as desired.

 Note: File Photo

Friday, June 23, 2017

CRISPY MARSHMALLOW BROWNIES

1 cup butter, softened
2 cups granulated sugar
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal

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

In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.

In a small saucepan, over low heat, melt peanut butter and chocolate chips together, stirring constantly. Remove saucepan from the heat, stir in the rice crispies. Spread chocolate mixture over the marshmallow cream. Chill before cutting to serve. Keep stored in the refrigerator.

Yield: 36 brownies
Note: File Photo

Thursday, June 22, 2017

CRYSTALIZED ALMONDS

2 cups whole unsalted almonds
1/4 cup honey
2 tbsp butter
1 cup sugar in the raw

Spread the almonds in a shallow pan. Place the almonds in a cold oven. Turn oven temperature to 350 degrees and roast the almonds around 15 to 20 minutes, stirring occasionally, until well roasted.

Line a baking sheet with parchment paper and set aside.

Over medium heat in a medium saucepan, heat the honey and butter to boiling. Reduce the heat to medium-low and simmer for two minutes, stirring occasionally. Add the almonds, simmer, stirring constantly, for another two minutes. Turn off heat and with a slotted spoon, move the almonds to the prepared baking sheet. Spread evenly in a single layer and allow to cool slightly. Place the sugar in a medium plastic food storage bag. Place almonds in the sugar and shake to coat.

Note: File Photo

Wednesday, June 21, 2017

LEMON-PINEAPPLE PARTY PUNCH

2 pkg (4-serving size) lemon gelatin
2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

Note: File Photo

Tuesday, June 20, 2017

HOT COCOA FOR A CROWD

1 1/2 cups sugar
1 1/4 cups Cocoa powder
1/2 tsp salt
3/4 cup hot water
1 gallon milk
1 tbsp vanilla extract

In a 6-quart saucepan combine sugar, cocoa, and salt; stir until mixed together well. Gradually add the hot water to the cocoa mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for two minutes. Add the milk and heat to serving temperature, stirring frequently. DO NOT BOIL after adding milk. Remove from heat and stir in the vanilla. Pour into mugs and add marshmallows, if desired. Add cinnamon sticks to use as stirrers if you like. Or for the Christmas season, use candy canes as stirrers.

 Note: File Photo

Monday, June 19, 2017

CHOPPED APPLE PECAN PIE

1 unbaked pie shell
2 cups chopped apples
1 tsp cinnamon
1 tbsp cornstarch
3 drops almond flavoring
1 cup sugar (Splenda Granular for diabetics)
pinch of salt
1/2 cup pecan pieces
butter
Caramel ice cream topping, optional

In a medium bowl, combine the sugar (or Splenda), apples, and salt; set aside for about 1 hour allowing the mixture to form a thick juice. Stir 3 to 4 times during this hour.

Into the apple mixture, mix in cinnamon, cornstarch, and almond flavoring. Stir to mix well then pour the mixture into the unbaked pie shell. Cut thin pats of butter and scatter over the top of the mixture. Top the butter with the pecan pieces. Bake at 450 degrees for about 15 minutes, reduce the temperature to 300 degrees and bake for another 45 minutes.

Remove from oven and drizzle with the caramel topping, if desired.

 Note: File Photo

Sunday, June 18, 2017

DATE NUT PUDDING

Preheat oven to 350 degrees.

1 cup chopped dates
1 cup boiling water
1 tsp baking soda

Put the dates in a small heat-proof bowl. Sprinkle with the baking soda and pour the boiling water over all. Set aside to cool.

1 cup sugar
1 egg
3 tbsp butter
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped nuts of your choice

In a medium mixing bowl cream together the sugar, butter, and egg. Add the baking powder, salt, vanilla, flour and eggs; mix well. Add this mixture to the date mixture and stir together until well blended.

In a 9 x 12 or 13-inch baking pan combine the following:
2 cups dark brown sugar
2 cups boiling water
1 tbsp butter

Pour the date mixture over the brown sugar mixture in the pan. Bake at 350 degrees for one hour. Serve warm with vanilla ice cream or whipped cream.

 Note: This is a file photo

Saturday, June 17, 2017

SPICED APPLE TWIST

1/4 cup orange juice
1 tube crescent rolls
2 large tart, firm apples; peeled and cored
2 tbsp butter, melted
1/2 tsp cinnamon
1/3 cup sugar

Pour orange juice in the bottom of a buttered 9-inch square baking pan. Unroll crescent dough and separate into 8 triangles. Cut each lengthwise to make 16 triangles. Cut each apple into eight pieces. Place an apple slice at the wide end of each strip; roll up. Arrange atop the orange juice in the pan. Drizzle the melted butter over the tops. Combine the cinnamon and sugar together in a small bowl and then sprinkle over the buttered tops. Bake in a preheated 400 degree oven for 30 to 35 minutes until golden in color.

Note: File Photo

Thursday, June 15, 2017

COUNTRY PECAN PIE

2 tbsp butter
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked 9-inch pie shell
1 1/2 cup pecan halves
1/2 cup whipping cream, optional
1/2 tsp ground nutmeg, optional

Preheat oven to 350 degrees.

Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.

Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.

Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream, if desired.

Photo obviously from Crisco.

Wednesday, June 14, 2017

CRUMB-TOPPED PEACH PIE

1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 large egg, beaten
1/2 tsp almond extract
6 cups peeled and sliced peaches (or 2 cans, 28-oz each, drained)
1 unbaked deep-dish pie crust

TOPPING:

1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup butter

Preheat oven to 375 degrees.

To make the pie filling:
Mix 1 cup sugar, cornstarch, and salt in a large bowl. Add the egg and almond extract to the sugar mixture; mix together well. Add the peaches and toss gently to coat with the sugar mixture. Arrange the peach slices in the piecrust.

To make the topping:
In a small bowl, combine sugar, brown sugar, and flour in a small bowl. Cut in the butter using a pastry blender or 2 knives, until crumbly. Sprinkle the topping over the peaches. Bake at 375 degrees about 30 minutes or until golden brown. Delicious served hot or cold.

 Note: Photo from Betty Crocker

Tuesday, June 13, 2017

FRESH BANANA BUNDT CAKE

1/2 cup shortening

1 1/2 cups sugar
1 1/2 cups mashed bananas (about 3)
2 large eggs
1 tsp vanilla extract
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Preheat oven to 350 degrees. Grease and lightly flour an 8-cup Bundt pan; set aside.

In a large mixing bowl, cream the shortening. Slowly add the sugar to the shortening and beat until light. Add the banana, eggs, and vanilla extract; beat well. Mix together the cake flour, baking soda and salt. Add flour mixture to the banana mixture and blend. Slowly add in the sour cream, mixing until well blended. Spread mixture into the prepared pan and bake at 350 degrees for about 45 minutes. Cool in the pan for 5 minutes before inverting. Cool cake completely before icing.

ICING:

2 1/2 cups powdered sugar
4 tsp hot water
1 tsp Rum (or vanilla) extract
1/4 cup chopped walnuts or pecans

Put the hot water in a small mixing bowl and beat in the powdered sugar until the frosting is thick enough to spread. Add the extract and continue beating until creamy. Pour on cooled cake. Sprinkle chopped nuts over the top for garnish, if desired.

Note: This is a file photo

Monday, June 12, 2017

BUTTERFINGER REFRIGERATOR CAKE

1 package (2-layer size) chocolate cake mix
1 can (14-oz) sweetened condensed milk
11 oz bag of Butterfinger snack size candy bars, chopped
1 jar caramel ice cream topping
1 carton (6-oz) frozen whipped topping, thawed

Prepare cake mix according to the package directions and bake in a 9 x 13-inch pan. Cool completely in pan on wire rack.

Using the handle of a wooden spoon, poke holes approximately 1-inch apart in the cake.

Pour the milk over the cake.

Sprinkle half the chopped candy over the cake and top with the ice cream topping.

Spread the whipped topping over the cake and sprinkle the remaining candy over the top.

Cake should be kept in the refrigerator.

Note: File Photo

This is a recipe I received from a friend of mine.

FROSTED APPLESAUCE CAKE

2 1/2 cups all-purpose flour

2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups unsweetened applesauce
3/4 cup canola oil
2 eggs
1 cup chopped walnuts, divided

FROSTING:
1/2 cup butter
4 1/2 cups powdered sugar
6 tbsp apple juice, divided

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

Into a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the applesauce, oil, and eggs. Beat mixture at low speed of electric mixer until moistened. Beat at high speed for 2 minutes. Fold in 1/2 cup of the walnuts. Pour into the prepared baking pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.

To prepare the frosting: Heat the butter in a medium saucepan over medium heat, stirring constantly, until lightly browned. Beat the melted butter and the powdered sugar with 4 tablespoons of the apple juice in a mixing bowl. Add remaining juice until frosting is of a spreading consistency. Stir 1/4 cup of the remaining walnuts into the frosting. Frost cake and sprinkle the remaining walnuts over the cake.

Note: This cake is even better the day after it is baked. Keep covered with plastic wrap overnight.

Note: File Photo of similar recipe.

Saturday, June 10, 2017

CHOCOLATE-COVERED NUT CREAMS

1 can (14-oz) sweetened condensed milk

3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

COATING:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch square pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla extract and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Remove the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Remove from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

Note: File Photo

Friday, June 9, 2017

COCONUT ORANGE CRESCENT TWISTS

This is a recipe from the 32nd Annual Pillsbury Bake-Off in the 1990s.

1/4 cup Parkay margarine or butter, softened
1/4 cup sugar
2 tbsp flour
1/2 tsp vanilla
1/4 tsp rum extract
1 egg yolk
1/2 cup coconut
1 1/2 to 2 tsp grated orange peel
8-oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
4 maraschino cherries, halved
Powdered sugar

Heat oven to 375.

In a small bowl, cream butter and sugar until light and fluffy. Add flour, vanilla, rum extract and egg yolk; blend well. Stir in coconut and orange peel.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Press or roll each to 12 x 4-inch rectangle. Cut each rectangle lengthwise into four 1-inch strips. On ungreased cookie sheet, twist strips and loosely coil each to form pinwheel; tuck end under. With thumb, make 1-inch wide imprint in center of each roll; fill each with heaping tablespoon coconut mixture. Top each with maraschino cherry half.

Bake at 375 degrees for 10 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm rolls.

Yield: 8 rolls.
220 calories per roll


BASIC DECORATING FROSTING - 1

1/2 cup solid white vegetable shortening (ie Crisco)
1/4 cup butter, softened
1 tsp vanilla extract
3 cups sifted powdered sugar
Food coloring, if desired

Beat the shortening, butter and vanilla in mixing bowl until smooth using an electric mixer. Gradually add the powdered sugar, beating after each addition, until all sugar is used and frosting is smooth.

Add food coloring, if using, and blend in well.

Note: If frosting is too soft for your purposes, add a little more powdered sugar and shortening; beat well.
This recipe is best used for piping.

Yield: Approximately 2 cups frosting.


DOUBLE BERRY TART

3 cups fresh or frozen blueberries, divided

3 cups fresh or frozen raspberries, divided
3/4 cup water
3 tbsp cornstarch
1 1/4 cups sugar
2 tbsp lemon juice
1 pkg (2-crust) pie pastry

Preheat oven to 375 degrees.

Combine 1/2 cup blueberries, 1/2 cup raspberries, and the water in a large saucepan. Bring mixture to a boil over high heat. Cook for 2 minutes. Add cornstarch and sugar to the saucepan and stir. Cook, stirring constantly, until mixture is thickened and clear. Stir in lemon juice. Gently stir in the remaining blueberries and raspberries.

Fit one pastry crust into a 9-inch deep dish pie plate; trim and flute the edges. Spoon filling into pie shell. Cut remaining pastry crust into 1/2-inch wide strips.
Arrange strips in a lattice pattern over the filling. Bake at 375 degrees for about 35 minutes until browned and bubbly.

Note: File Photo

Thursday, June 8, 2017

CHOCOLATE-RASPBERRY BAR COOKIES

1 cup all-purpose flour

1 cup quick oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2 cup semisweet chocolate chips
1 jar (10-oz) seedless raspberry jam

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cup. Combine flour, oats, baking soda, and salt in a small bowl. Stir mixture well with a whisk and set aside.

In a medium bowl, combine sugar and butter; beat with an electric mixer at medium speed until smooth. Add the flour mixture and stir until well blended (mixture will be crumbly). Remove 3/4 cup of dough and toss it with the chocolate chips; set aside.

Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with the chocolate chip and dough mixture. Bake at 375 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.


Note: File Photo

Wednesday, June 7, 2017

STRAWBERRY CHIFFON TART

1 cup graham cracker crumbs

2/3 cup finely chopped walnuts
1/4 cup butter, melted
1 egg white, lightly beaten
1 pkg (3-oz) strawberry gelatin
1 cup boiling water
2 cups frozen vanilla yogurt, softened
1 1/2 cups sliced fresh strawberries
Whole strawberries, leaves still attached, for garnish

Note: Almonds or pecans may be substituted for the walnuts

Preheat oven to 350 degrees.

In a medium bowl, combine graham cracker crumbs and walnuts; mix well. Stir in the melted butter and the egg white. Press the mixture over bottom and up the sides of a quiche dish or pie plate. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool slightly.

Meanwhile, in a large bowl, combine gelatin and boiling water stirring until gelatin is completely dissolved. Stir frozen yogurt into the gelatin. Fold the sliced berries into the gelatin mixture. Spoon mixture into the crust. Cover and freeze until firm. Place the whole strawberries in the center for garnish.
Note: File Photo

Tuesday, June 6, 2017

RICE PUDDING with RAISINS

5 cups boiling water

1 1/2 cups uncooked long-grain rice
1/2 tsp salt
1 can sweetened condensed milk
1/4 cup margarine
1/2 cup raisins
1 tbsp vanilla

Combine rice, water, and salt; cover and cook for over medium heat until tender and most of the water is absorbed. This process should take about 40 minutes. Do not drain! Stir in sweetened condensed milk and margarine. Cook, stirring often, until slightly thick; about 10 minutes. Remove from the heat and add raisins and vanilla.

Note: File Photo


Tuesday, May 30, 2017

MICROWAVE LOW-FAT CHEESECAKE

2 (8-oz each) fat-free cream cheese

1/2 cup sugar
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs
Fresh fruit of your choice for garnish

Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.

Note: This is a file photo.

Saturday, May 27, 2017

OLD FASHION BANANA WALNUT BREAD

5 tbsp butter

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan; set aside.

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.

Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

Note: File Photo