Friday, September 22, 2017

KENTUCKY APPLE CAKE

1 cup vegetable oil
2 cups sugar
2 eggs
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 large apples, sliced thick
1 cup chopped nuts

Mix the oil, sugar, and eggs together. Sift the flour, baking powder, salt, and baking soda together into the sugar mixture. Mix the two mixtures together well. Stir in the vanilla, apples, and nuts. Pour the mixture into a greased 9 x 13 x 2-inch baking pan. Bake at 350 degrees for 50 to 55 minutes. This cake does not need frosting.

Photo Credit: acrossmypathtoday

Thursday, September 21, 2017

HEAVENLY CHOCOLATE MOCHA MOUSSE

1 cup chocolate chips
2 egg yolks
1 tsp instant coffee granules
1/4 cup warm (not hot) water
2 cups whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Mini pastry tart shells, optional

In a heavy saucepan, over hot (not boiling) water, melt the chocolate chips. Add the instant coffee granules to the warm water and stir to dissolve. Beat the egg yolks with the coffee water. Gradually add the chocolate to the egg yolk mixture (do not add all at once as you will cook the yolks). Chill the mixture for 10 minutes just to cool; do not allow to set. Meanwhile, whip the whipping cream with the powdered sugar and vanilla. Gently fold the chocolate mixture and the whipped cream mixture together. Fill dessert dishes or the mini pastry shells, if desired. Chill for 2 hours before serving.

Variation: Serve with a dollop of whipped cream sprinkled with chocolate shavings.
Variation: Add 1/4 teaspoon cinnamon to the mixture.
Variation: Omit the coffee granules for a regular chocolate mousse.

Note: File Photo

Wednesday, September 20, 2017

LEMON NUT BARS

1 1/3 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel

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

In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.

Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.

Bake at 350 degrees for 25 minutes. Cool before cutting into bars.

Note: File Photo for reference only.

Tuesday, September 19, 2017

CHOCOLATE SYRUP BROWNIES

1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

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

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

Note: File Photo

Monday, September 18, 2017

PEANUT BUTTER BANANA PUDDING (Diabetic Instructions Included)

* = check diabetic alternative at the end of the recipe
1 cup sugar*
3 tbsp all-purpose flour****
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics substitute sugar-free chocolate wafers.
****Diabetics substitute white whole wheat flour

 This is a file photo credit Cakes by Tracy used for reference only. Not this exact recipe.


Saturday, September 16, 2017

APPLE CHEDDAR SPREAD

Place this dip/spread on your appetizer/snack table for those who have a bit of a sweet tooth.

1/4 cup low-fat milk
1 brick (8-oz) Neufchatel cheese (light cream cheese), softened
1 cup mild cheddar cheese (be sure to use 100% cheese - fake cheese does not melt)
1/4 cup finely chopped apple
1/4 cup finely chopped walnuts or pecans
1 tbsp sugar
1/4 tsp ground cinnamon
Peppers and fresh cilantro for garnish, if desired

Gradually add the milk to the softened Neufchatel cheese; mix well until completely blended.

Add the cheddar cheese, apple, nuts, sugar, and cinnamon to the cream cheese mixture.  Mix using medium speed of electric mixer until well blended.

Place spread into serving bowl, cover and chill.

Serve with an assortment of whole-grain crackers.

Yield; 2 cups of spread

 This is a file photo from Kraft Foods.

Friday, September 15, 2017

ALASKAN MOLTEN CHOCOLATE CAKES

2 tbsp butter, melted
2 tbsp unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*
1/2 cup whipping cream
1 1/4 cups egg substitute**
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar for dusting

Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator.

In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside.

Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours).

Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately.

*Do NOT substitute chocolate baking chips!!
**Do NOT use regular eggs as they will not cook thoroughly!!

Note: File Photo

Thursday, September 14, 2017

WILMA'S MILKY WAY CAKE

8 Milky Way regular-size candy bars
1/2 lb butter
1 tsp baking soda
1 1/4 cups buttermilk
2 cups sugar
4 eggs
2 1/2 cups flour
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans or one 9 x 13-inch pan; set aside.

In a saucepan, melt the candy bars with half the butter; set aside.

In a mixing bowl, cream the sugar and remaining butter together until creamy. Add the eggs and mix in. Add the flour and baking soda to the mixture alternately with the buttermilk. Stir in the candy and butter mixture along with the pecans.

Pour batter into the prepared pan or pans and bake at 350 degrees for 25 to 30 minutes for 2 round pans or 35-38 minutes for 1 oblong pan, or until a wooden toothpick inserted in the center comes out clean.

Cool the oblong cake in the pan before frosting with the following frosting. Or cool round layers in pans for about 4 to 5 minutes then remove to wire racks to finish cooling completely before filling and frosting with the following frosting.

FROSTING:

2 1/2 cups sugar
1 cup evaporated milk
1 pkg (6-oz) semi-sweet chocolate chips
1 cup marshmallow cream
1 stick butter

In a medium saucepan, combine the sugar and evaporated milk. Cook over medium heat to the soft ball stage (mixture forms a soft ball when a drop is dripped into cold water). Add the chocolate chips, marshmallow cream, and butter, stirring until melted. Beat until of a spreadable consistency. Frost the cooled cake.

 Note: This is a file photo of a Milky Way cake.

Wednesday, September 13, 2017

CREAMY RASPBERRY SMOOTHIES

2 cups orange juice
2 cups raspberry yogurt
2 cups frozen vanilla yogurt
1 cup ripe bananas, cut into chunks and frozen
3 cups frozen raspberries
2 tsp vanilla extract

Put half of each ingredient into a blender container or a food processor. Add the cover and process until blended, stirring if necessary. Pour into glasses and process the other half of the ingredients. Top each smoothie with a fresh raspberry and a mint leaf, if desired.


 Note: File Photo

Tuesday, September 12, 2017

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.


Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.


LEMONY SQUARES

Officially these are called Lemon Cream Cheese Brownies. If you follow my blogs you know I hate calling anything that doesn't have chocolate a brownie. So I renamed this recipe Lemony Squares. They are yummy!

¾ cup of all purpose flour.
¾ cup of sugar.
1 stick of softened salted butter.
½ cup of softened cream cheese.
2 eggs.
3 tbsps of lemon juice.
3-4 drops of yellow food coloring

In a bowl, mix together the sugar and flour then mix in the butter and cream cheese and beat until creamy.
Mix in the eggs, lemon juice and yellow food coloring until well combined.
In an 8×8 baking pan lined with parchment paper and sprayed on the sides, pour the batter and cook in a preheated oven to 350° for 20 minutes. Let the brownies cool and mix up the lemon icing.

Lemon Juice Icing:
1 tbsp of lemon juice.
½ cup of powdered sugar.
Yellow sprinkles.


Once the brownies are cooled, spread the lemon juice mixture evenly over them.
Sprinkle with some lemon sprinkles and enjoy.

 Note: This recipe and photo are from Easy Recipes.

"LIGHT" CHOCOLATE CHIP CHEESECAKE

1 cup crushed reduced-fat chocolate sandwich cookies
2 tbsp butter, melted
2 blocks(8-oz each)fat-free cream cheese
1 block (8-oz) reduced-fat cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
2 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 tsp all-purpose flour

In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees for 6 to 8 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup of the miniature chocolate chips with the flour and stir into the batter.

Pour the batter into the prepared pan over the crust. Sprinkle the remaining chocolate chips over the top of the batter. Bake at 325 degrees for 30 to 35 minutes or until almost set. Remove from oven and immediately run a knife around the edge of the pan to loosen. Cool cake in the pan on a wire rack for 1 hour. Refrigerate to chill overnight. Remove the sides of the pan; cut into twelve wedges and serve.

Per wedge: 303 calories, 14 g fat (8 g saturated), 33 g carbs and 12 g protein
Note: The carb to protein ratio above makes this dessert suitable for diabetics whose blood sugar is under control. Quantity is key, only a small slice per day. It would be even better to substitute sugar free chocolate chips for those called for above.

 
 Note: File Photo

Monday, September 11, 2017

MORRISON'S FIESTA CAKE

1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
1 can fruit cocktail, drained
1 egg, beaten
1 cup brown sugar
1 cup chopped pecans
butter
whipped cream

In a large mixing bowl combine the flour, sugar, baking soda, and salt. Make a well in the center and add the fruit cocktail and egg. Mix together well. Pour into an oblong cake pan that has been sprayed with nonstick cooking spray. Sprinkle the brown sugar and chopped pecans over the batter; dot with butter. Bake at 350 degrees for 30 to 35 minutes. No need to frost. Serve with the whipped cream.

 Note: File Photo

Sunday, September 10, 2017

APPLE DATE DUMPLINGS

6 apples, pared and cored
1/4 cup brown sugar
1/4 cup chopped dates
1/4 tsp cinnamon
3 tbsp chopped nuts
1 egg
1 tbsp milk
Pastry for 2-crust pie

Roll pastry into two 14-inch circles. Cut each circle into three equal wedges. Place one apple on each wedge.

In a bowl combine the brown sugar, dates, cinnamon, nuts; fill the cored apple centers with this mixture. Moisten the edges of the pastry wedges and fold over the apples, sealing and pricking tops over the filling. Place dumplings in an ungreased baking dish. Blend the egg and milk together and brush over the pastry. Bake at 350 degrees for about 40 minutes or until apples are cooked. Make the following topping and serve over the dumplings.

TOPPING (Caramel Date Fluff):

1 cup whipping cream
1/3 cup brown sugar
1 tsp vanilla
1/2 cup chopped dates

Beat the whipping cream with the brown sugar and vanilla until stiff. Fold in the chopped dates. Serve over the dumplings.


 Note: Picture for reference only. This is not this exact recipe.

Friday, September 8, 2017

CARROT CAKE COOKIE BITES

6 tbsp butter, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts
Thin cream cheese icing for drizzle, optional

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the flour mixture to the creamed mixture until blended. Stir in the carrots, raisins, and pecans or walnuts.

Drop the mixture by rounded tablespoonfuls about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 12 to 15 minutes or until the edges are lightly browned and the cookies are set. Cool for a couple of minutes before attempting to remove from the baking sheets to cool on wire racks. Drizzle cooled cookies with the frosting, if using.

This is a file photo.

Thursday, September 7, 2017

COFFEE BAR COOKIES

1 cup brown sugar, firmly packed
1/2 cup solid shortening
1 egg
1/2 cup hot coffee
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1 small pkg chocolate chips
1/2 cup nuts, chopped (walnuts recommended)

Preheat oven to 375 degrees. Spray a 9 x13-inch baking pan with nonstick cooking spray; set aside.

In a large mixing bowl cream the brown sugar and frosting together until creamy. Add the egg and coffee; mix well. Sift together the flour, baking soda, salt, and baking powder; add to the sugar mixture. Stir in the vanilla, chocolate chips and walnuts. Place in the prepared baking pan. Bake for 20 minutes or until firm. Drizzle with a powdered sugar drizzle if desired.

Note: File Photo

Wednesday, September 6, 2017

CHERRY-APRICOT OBLONG PIE

3 1/4 cups all-purpose flour
1/2 tsp salt
1 cup good quality shortening
1 egg yolk
milk
1/2 cup sugar
3 tbsp cornstarch
3 cans (15 1/4-oz size)apricot halves, drained and cut into large diced pieces
1 can (16-oz) pitted tart red cherries, drained
Vanilla glaze (recipe follows)

To make the pastry, in a large mixing bowl stir together the flour and the salt. Using a pastry blender or two knives cut in the shortening until the mixture resembles coarse crumbs. In a glass measuring cup, lightly beat the egg yolk. Add enough milk to the egg yolk to make 3/4 cup; mix well. Stir the egg yolk mixture into the flour mixture and mix well. Set aside 1/3 of the dough.

On a lightly floured surface, roll the remaining dough into an 18 x 12-inch rectangle. Carefully roll the pastry around a floured rolling pin then unroll onto a 15 x 10 x 1-inch baking pan. Allow pastry to hang over the sides. Preheat oven to 375 degrees.

In a large bowl combine the cornstarch with the sugar; add the cherries and apricots. Spoon the fruit mixture onto the prepared crust. Roll the remaining third of dough into a 16 x 11-inch rectangle. Place this rectangle over the top of the fruit mixture. Bring the bottom pastry up over the top pastry and press together with the tines of a fork to seal. Prick top of pastry with fork to vent. Bake at 375 degrees for about 40 minutes or until light browned and filling is bubbly. Make the vanilla glaze and drizzle over the top of the pie.

VANILLA GLAZE:

1 1/4 cups confectioners' sugar
1/2 tsp vanilla extract
5 to 6 tsp milk

In a small mixing bowl combine the confectioners' sugar, vanilla and 4 tablespoons of the milk. Continue to add the remaining milk until mixture is of a drizzling consistency. Drizzle over top of the pie using all the mixture.

Note: File Photo

Tuesday, September 5, 2017

GRANDMA'S CHOCOLATE CAKE AND CHOCOLATE CREME CHEESE FROSTING

1/2 cup solid shortening
2 cups granulated sugar
4 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat your oven to 325 degrees. Grease and flour 2 9-inch cake pans; set aside.

In a large mixing bowl cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and the melted chocolate. Sift the flour, baking soda, and salt together and add to the chocolate mixture alternately with the buttermilk. Mix well and pour evenly into the two prepared pans. Bake at 325 degrees for 40 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack. Frost with the following Chocolate Cream Cheese Frosting.

CHOCOLATE CREAM CHEESE FROSTING

1/2 cup butter, softened
1 pkg (8-oz) cream cheese
1 tsp vanilla extract
1/4 tsp salt
2 lb powdered sugar
3 tbsp milk or cream
3 oz unsweetened chocolate, melted and cooled

In a medium mixing bowl combine the butter, cream cheese, and vanilla extract. Add the salt; beat until creamy and smooth. Gradually add the powdered sugar while beating with electric mixer on low speed. Stir in the milk and melted chocolate; beat until fluffy. Use between the two cake layers and to frost the top and sides. (Don't fight with the kids over licking the beaters!)

Note: File Photo

Friday, September 1, 2017

HONEY LEMON BARS

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup + 1 tbsp all-purpose flour, divided
3/4 cup honey
1/2 cup lemon juice
3 eggs
1 tsp grated lemon rind
1/2 tsp baking powder

Preheat oven to 350 degrees.

In a medium mixing bowl cream together the butter and powdered sugar until light and fluffy. Add the 1 cup of flour; mix until combined. Press the mixture onto the bottom of a 9-inch square baking pan, pressing out evenly to make a crust. Bake for 20 minutes or until lightly browned at 350 degrees.

While the crust is baking, in a medium mixing bowl, whisk together the 1 tablespoon of flour, baking powder, honey, lemon juice, eggs, and lemon rind until thoroughly combined. Pour the mixture over the baked crust; bake another 20 minutes or until the filling is set. Allow to cool in pan before cutting to serve.

 Note: This is a file photo.

Thursday, August 31, 2017

OLD FASHION RAISIN PIE

Pastry for a 2-crust pie
2 cups raisins
1/2 cup brown sugar
1 tsp cinnamon
1 tbsp vinegar
2 1/2 cups water
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter

Preheat oven to 400 degrees.

Line a deep dish pie plate with 1 sheet of pastry; set aside.

In a medium saucepan boil the raisins in 2 cups of the water for 5 minutes. In a small bowl, mix the brown sugar, cinnamon, cornstarch, and salt together. Add the remaining water to the brown sugar mixture and mix together well. Add to the raisins in the saucepan and cook until slightly thick. Remove from the heat and stir in the butter and vinegar. Pour into the prepared pie plate. Top with the other pastry sheet, cut air vents or poke with a fork. Bake at 400 degrees for 25 minutes.

Note: File Photo


Wednesday, August 30, 2017

EASY PIE DOUGH

2 cups all-purpose flour
1 tsp salt
3/4 cup vegetable oil
4 tbsp cold water

Mix the flour and salt together with a fork. Add the oil and stir. Stir the cold water into the mixture. Place on plastic wrap; cover with plastic wrap and roll out.
Makes enough for a 2-crust pie.

 Note: File Photo

Tuesday, August 29, 2017

GOURMET PECAN CARAMEL APPLES

5 large Granny Smith apples
5 wooden craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1 (7 ounces) chocolate candy bar, broken into pieces 
2 tablespoons shortening, divided
1 cup chopped pecans  

Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.

Line a baking sheet with waxed paper and coat with cooking spray. 

Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.  

Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.

Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.

Gently press chopped pecans onto the sides of the apples while chocolate is still warm. Work very gently or you will push the caramel around causing it to pull away from the apples.  
 

 Note: File Photo

LEMON SUPREME CAKE

1 pkg (4-serving size) lemon-flavored gelatin
1 pkg (2-layer size) Lemon Supreme Cake Mix
3/4 cup canola oil
1 cup hot water
4 eggs

Preheat oven to 350 degrees.

Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.

Lemon Glaze:

1 cup sifted powdered sugar
juice of half a lemon
water to make a glaze or drizzle consistency

In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.

Note: File Photo

Monday, August 28, 2017

NO CRUST COCONUT PIE

4 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/2 cup flour
1 tsp vanilla extract
2 cups milk
7-oz flaked coconut

Preheat oven to 325 degrees.

In a medium mixing bowl, mix together the eggs, sugar, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.

Note: File Photo

Saturday, August 26, 2017

CHOCOLATE KISSES MACAROONS

1/3 cup butter, softened
1 pkg (3-oz) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsps orange juice
1 1/2 tsp almond extract
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups sweetened flaked coconut, divided
1 pkg (10-oz) chocolate candy kisses, unwrapped

Preheat oven to 350 degrees.

In a large mixing bowl beat the butter, cream cheese, and sugar at medium speed of an electric mixer until blended. Add the egg yolk, orange juice, and almond extract; beat until mixture is blended.

In a small bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture; beat until blended. Stir in 3 cups of the coconut. Cover mixture and chill in refrigerator for 1 hour.

Shape chilled dough into approximately 1-inch size balls. Place the remaining 2 cups of coconut on waxed paper and roll the balls in the coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 11 minutes for soft chewy cookies or 13 minutes for crispy cookies. Remove cookies from the oven and press one candy kiss in the center of each cookie while the cookie is warm. Cool for about a minute on the baking sheets then remove to wire racks to continue to cool completely. Store in an airtight container.

 Note: File Photo

Friday, August 25, 2017

HOW TO MAKE PERFECT CARAMEL APPLES

As we close out Summer and turn our thoughts to Fall, who doesn't think of Caramel Apples? I ran across this information back in 2011 and saved it. This was from allrecipes and is good information. I thought some of you would enjoy this so thought I would share it today.

Apples: Clean, Cold, Dry

  • Choose firm apples with no soft spots or blemishes.
  • Wash and dry them thoroughly, remove the stem, and insert craft sticks.
  • Chill prepped apples in the freezer while you melt the caramel.

Caramel: Not Too Hot

  • Follow recipe directions to melt caramel in a bowl or measuring cup that’s deep enough for dipping the apples.
  • Let melted caramel cool for a few minutes to thicken up. If caramel is too hot, it will slide right off the apple.

Dip It Good

  • Wipe down each apple one more time before dipping to remove any condensation from the fridge.
  • Holding the craft stick, dip the apple into the warm caramel, turning it for even coverage.
  • Gently rotate the apple after dipping to help the excess caramel drips roll back onto the apple.
  • Place dipped apples base-side down on waxed paper that’s been coated with butter or oil.

Best Tips from the AR Community

  • If you want to decorate with bits of stuff, sprinkle just a little bit on the side facing you, and then gently press into the caramel. Don’t roll it or push it into the toppings as that moves the caramel away from the apple and contributes to the puddle or very gloppy apples. — LizzieBearCooks
  • I followed the advice of other raters, rolling the waxy apples in boiling water, wiping them down, putting the Popsicle sticks in them, then putting them in the freezer for 15 minutes. — TheMeadow.artfire.com
  • The suggestion from another reviewer to use the Pyrex measuring cup was great…made it easy to cover the whole apple. — Margcamp
  • Like others I put my apples in the freezer while I melted my caramels and then put them back in the freezer for about 15 minutes. They set up great! — kateandnatesmom
Note: Photo also from allrecipes.

Thursday, August 24, 2017

GHIRARDELLI ROCKY ROAD CUPCAKES

1 3/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

1/2 cup all-purpose flour + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows

 Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners.

 In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly.

 In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick. Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended. Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.

Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.

Recipe and photo are courtesy of Ghirardelli Chocolate.
      

TEXAS PECAN PIE POUND CAKE

This cake recipe and photo are from Texas Hill Country.

4 sticks butter
4 cups sugar
4 cups flour (cake or all purpose)
8 large eggs
8 oz. cream cheese
2 to 3 tsp of vanilla flavoring
1 cup pecans, chopped
1 cup brown sugar
1 jar of caramel ice cream topping
 
Leave cream cheese, butter, and eggs out to reach room temperature.

In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.

Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.

Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.

Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!
Recipe by cookyourfood1.blogspot.com.

Disclaimer: This recipe and picture were sent to me to share with you. I do not believe this is the correct picture. I did go to the Texas Hill Country website to see if this was a mistake. This is the same as the picture they have posted with this recipe. That does not look like caramel to me. Anyway I am told by those who have made it that it is delicious. As a diabetic, I have not made it.


 

CHOCOLATE-RASPBERRY TRIFLE

3 cups cold milk
2 pkgs (4-serving size) Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries
Chocolate curls for garnish, optional

Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.

Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.

Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.

NOTE: This dessert can be made for diabetics by using sugar-free pudding mix, sugar-free whipped topping, and sugar-free brownies.

 Note: File Photo

Wednesday, August 23, 2017

PEANUT BUTTER FUDGE CAKE

A friend shared this recipe with me. She got it on facebook.

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 1/2 cups) creamy peanut butter

Preheat oven to 350°.
Grease and flour a 9” x 13” baking pan.


Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

Place butter in a medium saucepan and melt over medium heat. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils. Remove from heat and add to flour mixture. Stir until smooth. Stir in vanilla.

Transfer batter to prepared pan and spread evenly. Bake at 350 for 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.


Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.


Icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

Place the sifted confectioners’ sugar in a large bowl; set aside.

Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.

Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.

Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

 Note: File Photo of this recipe.

RAISIN WALNUT CLUSTERS

8 oz chocolate candy coating
2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

Note: File Photo

Tuesday, August 22, 2017

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING

Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

Note: This is a file photo.

Monday, August 21, 2017

AN ULTIMATE CHEESECAKE with DIRECTIONS FOR REGULAR OR DIABETIC

CRUST:
1 1/2 cups graham cracker crumbs
2 tbsp sugar (Splenda granular for diabetics)
1/4 cup butter, melted

In a medium bowl, combine the graham cracker crumbs and sugar or Splenda. Add the melted butter and stir to combine. Press the crumb mixture into a 9-inch springform pan; chill for 30 minutes.

FILLING:
5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar (or Splenda granular)
3 tbsp all-purpose flour (white whole-wheat)
3 large eggs
1/2 cup sour cream
2 tsps finely grated lemon or orange peel
1 1/2 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixer bowl, with electric mixer on medium speed, beat the cream cheese for 2 minutes; add the sugar or Splenda. Gradually add the flour and mix until combined. On low speed, beat in the eggs, one at a time. Beat just until blended. Add the sour cream, citrus peel, and vanilla extract. Beat the mixture just until blended. Pour into the crust and bake for 1 hour and 15 minutes. Remove the cake from the oven and cool for 15 minutes.

Meanwhile prepare the topping.

TOPPING:
1 egg white
1 tbsp sugar
1/2 cup sour cream
1 cup raspberry preserves (sugar-free or all fruit for diabetics)
1 cup kiwi fruit, sliced then quartered

Beat the egg white until frothy. Add the sugar and beat until soft peaks form. Fold in the sour cream until blended. Spread on top of the cake. Return the cake to the oven and bake about 20 minutes or until set but not browned. Turn the oven off and let cake sit for 1 hour with the oven door ajar (not wide open). Remove cake to a wire rack to cool completely.

Place the preserves in a microwave safe bowl. Microwave on high speed until thin, 45 to 60 seconds. Spoon the preserves onto the top of the cake. Spread with the back of the spoon to cover the top. Garnish with the kiwi fruit.
Note: Photo not this exact recipe. Used for reference only.

Friday, August 18, 2017

MIZ IDA'S PINEAPPLE CREAM PIE

1/2 cup sugar
1/8 tsp salt
6 tbsp flour
1 cup crushed pineapple(drained)
3 egg yolks
3 tbsp butter
1 1/4 cup milk
juice from 1 lemon
1 9-inch baked pie shell

In the top part of a double boiler, mix sugar, salt, and flour together; add the pineapple. Add the beaten egg yolks, butter, and milk. Cook in a double boiler over hot water, until thickened. Add the lemon juice and mix thoroughly. Cool slightly and pour mixture into the baked pie shell. Cover with your favorite meringue or whipped cream, if desired.

Note: This is a file photo.

Thursday, August 17, 2017

CHOCOLATE STRAWBERRY LAYER CAKE

2 eggs
1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

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

Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners' sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving.

 This is a photo reference only. Our cake is decorated with the fresh strawberries.

Tuesday, August 15, 2017

FRESH APPLE-WALNUT BUNDT CAKE

3 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 1/4 cups cooking oil
2 eggs
2 tsp vanilla
1 cup walnuts, coarsely chopped
3 cups fresh apples, peeled and coarsely chopped

Preheat oven to 325 degrees.

In a large mixing bowl combine the flour, sugar, salt, baking soda, nutmeg, and cinnamon together well. Add the oil, eggs, and vanilla, mixing until well blended. Stir in the walnuts and apples. Pour the batter into a greased Bundt pan and bake in a 325 degree oven for 1 hour and 15 minutes.

 Note: File Photo

Monday, August 14, 2017

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips

Heat oven to 350 degrees.

In a large mixer bowl cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine the flour, cocoa, baking soda and salt; gradually blend into the creamed mixture. Stir in the peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes being careful not to overbake. These cookies will be soft and puffy. They will flatten while cooling. Cool slightly on the pan then remove from the cookie sheets and remove to wire racks to cool completely.

Yield: 4 to 5 dozen cookies

Note: File Photo

Saturday, August 12, 2017

PEPPERMINT MARBLE BARK CANDY

6 squares semisweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semisweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to marbleize. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

Note: File Photo

Tuesday, August 8, 2017

CHOCOLATE FUDGE SHEET CAKE

3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

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

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

Note: Photo courtesy of KAF

Monday, August 7, 2017

WHITE APRICOT ALMOND FUDGE

2 1/2 cups confectioners sugar
2/3 cup milk
1/4 butter
12-oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried apricots
3/4 cup toasted almond slices

Line an 8-inch square pan with foil; grease foil and set aside.

Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and bring to a boil, stirring constantly. Without stirring, boil for 5 minutes.

Bring heat to low and add chocolate and almond extract. Stir then whisk until chocolate melts and mixture is smooth. Stir in the dried apricots and toasted almonds. Pour mixture into prepared pan. Refrigerate for two hours or until firm. Invert pan, remove foil, and cut into 36 squares.

Note: File Photo

Saturday, August 5, 2017

SWISS NUT CAKE

2 cups all-purpose flour
1 cup chopped pecans
2 tsp baking soda
1 can (20-oz) can crushed pineapple
2 cups sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees. Spray an 8 x 12-inch glass baking dish with nonstick cooking spray; set aside.

In a medium mixing bowl, mix together the flour, pecans, baking soda, and sugar; stir to mix well. Add the crushed pineapple, eggs, and vanilla to the dry mixture. Mix until the ingredients are well blended. Pour into the prepared baking dish and bake at 350 degrees for 35 to 45 minutes.

Cream cheese frosting is recommended for this cake.


Note: File Photo

Friday, August 4, 2017

PEACH AND GINGER ALE PUNCH

3 cups water
1 1/2 cups sugar
1 pkg (3-oz) peach-flavored gelatin
1 can (29-oz) peach slices in light syrup
4 cans (11.3-oz each) peach nectar
1/2 cup lemon juice
8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.


 Note: A Betty Crocker photo

Thursday, August 3, 2017

CHOCOLATE MARSHMALLOW COOKIES

1 3/4 cups sifted flour
1/2 tsp salt
1/2 cup shortening
1 egg
1/4 cup milk
1/2 tsp baking powder
1/2 cup cocoa
1 cup sugar
1 tsp vanilla
18 marshmallows

In a large mixing bowl, beat the shortening and sugar together until creamy. Add the egg and milk. Combine the flour, salt, baking powder, and cocoa together and add to the mixture. Mix well to blend and stir in the vanilla. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees about 10 minutes until partially done. Remove from oven and add 1/2 of a marshmallow, cut side down, to the top of each cookie. Return to the oven and bake another 8 minutes or so until the marshmallows are soft. Sprinkle with chocolate shavings, if desired.

Note: File Photo

Tuesday, August 1, 2017

CRAN-APPLE BUNDT CAKE WITH ORANGE DRIZZLE

 2 cups all-purpose flour

1 1/2 cups quick oats (uncooked)
1 cup sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
3 eggs
3/4 cup finely chopped peeled apple
3/4 cup butter, melted
1 tbsp grated orange peel
1 1/2 cups chopped cranberries
1 cup powdered sugar
4 1/2 tsp orange juice

Preheat oven to 325 degrees. Generously grease a 12-cup Bundt baking pan; set aside.

In a large bowl combine the flour, oats, sugar, nuts, baking powder, salt, and baking soda; blend together well. Add the milk, eggs, apple, butter, and orange peel; mix until well blended. Fold in the cranberries. Pour batter into the prepared Bundt pan. Bake in 325 degree oven for 55 to 60 minutes or until golden brown. Cool cake in the pan for 15 minutes before removing to cool completely on a wire rack. After cake has cooled, mix the powdered sugar with the orange juice and drizzle over the top of the cake. Garnish with additional walnuts, if desired.

Yield: 12 servings

Note: File Photo

Saturday, July 29, 2017

M&M COOKIES

1 cup butter flavored shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups M&M plain chocolate candies

Preheat oven to 375 degrees.

Beat sugars and shortening in a large bowl until light and fluffy. Blend in eggs and vanilla extract. Combine the flour, salt, and soda; combine with the sugar mixture. Mix together well. Stir in 1/2 cup of the candies. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Press the remaining candies onto the tops of the cookies. Bake 10 to 12 minutes.

Yield: 6 dozen cookies

Friday, July 28, 2017

PISTACHIO DIVINITY

This recipe is from an old Kansas newspaper clipping.

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla extract
2/3 cup coarsely chopped pistachios

In a heavy 2-quart saucepan, combine the sugar, corn syrup, and water; stir just until the sugar is dissolves. Cook to 260 degrees on a candy thermometer (hard ball stage). While sugar mixture cooks, beat egg whites with an electric mixer until stiff peaks form. While beating at high speed, gradually pour the sugar mixture over the egg whites. Add the vanilla and beat until the candy loses its gloss and holds its shape. Quickly add the nuts and mix well. Quickly spoon teaspoonfuls onto waxed paper covered cookie sheets.

Yield: about 3 dozen pieces

Note: This is a file photo of a similar recipe.

Thursday, July 27, 2017

BLACKBERRY-APPLE CRUNCH

Filling:

4 cups sliced Granny Smith apples
2 cups fresh blackberries (may use frozen but do not thaw)
3/4 cup sugar

Topping:

3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup chopped walnuts
1/2 cup butter
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine the apples, berries, and sugar. When well combined, pour mixture into a 9 x 13 x 2-inch baking pan or dish.

In another large bowl, combine the brown sugar, flour, oats, walnuts, butter and cinnamon; blend together using your fingers. Sprinkle over the top of the fruit. Bake at 350 degrees for approximately an hour or until the top is brown and fruit is bubbly.

 Note: File Photo

Wednesday, July 26, 2017

CARROT-FRUIT BUNDT CAKE

3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried apricots, finely diced
1/2 cup dried currants
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
4 cups shredded carrots
1 tbsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan; set aside.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.

In a small bowl, set aside 2 tablespoons of the apricots and 1 tablespoon of the currants.

Combine the remaining apricots, currants, and ginger into flour mixture.

In another large bowl, stir together the granulated sugar, brown sugar, eggs, egg whites, applesauce, canola oil, carrots, and vanilla. Stir together well, using the back of the spoon to break up any clumps of brown sugar. Stir the sugar mixture into the flour mixture to blend. Pour the batter into the prepared bundt pan.

Bake at 350 degrees for 1 hour and 15 to 20 minutes, until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Turn pan upside down and turn out the cake to cool completely on the wire rack.

GLAZE:

1 can (6-oz) pineapple juice
1/2 cup fresh orange juice
2 tbsp honey
2 tbsp toasted, chopped pecans

While cake is cooling, combine the juices and honey in a medium saucepan. Bring the mixture to a boil. Reduce the heat to low and gently boil 12 to 15 minutes until glaze has thickened and has reduced down to about a third of a cup. Pour glaze into a small bowl and cool for 15 minutes. Stir the reserved (from the cake recipe) apricots and currants into the glaze mixture. Spoon the glaze over the cooled cake, pressing fruit so it sticks to the cake. Sprinkle the pecans over the top of the cake, pressing lightly to stick.

Yield: 12 servings

NOTE: This cake is even better when baked a day ahead of serving, allowing the flavors to meld.

Note: This is a file photo of a carrot bundt cake. It is not an exact picture of this recipe.

Tuesday, July 25, 2017

LEMON COCONUT SQUARES

1 cup graham cracker crumbs
1/4 cup melted butter
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1/2 tsp grated lemon rind
1 carton (12-oz) frozen whipped topping, thawed
2 2/3 cups flaked coconut
9 mint sprigs for garnish, if desired
9 thin lemon slices, if desired

Combine the graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch square pan.

In a large bowl, combine the sweetened condensed milk, lemon juice and rind. Fold in 3 1/2 cups of the whipped topping and 1 1/2 cups of the coconut. Spread the mixture over the crumbs. Sprinkle remaining coconut over the lemon mixture. Chill at least 2 hours to set. Cut into squares. Top squares with the remaining whipped topping. If desired, garnish with lemon slices and mint sprigs.

Yield: 9 bars
Note: File Photo

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