Thursday, March 30, 2017


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

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

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

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

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

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

Note: File Photo

Wednesday, March 29, 2017


1/3 cup caramel ice cream topping

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

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

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

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

Leftovers should be kept in freezer.

Note: File Photo

Tuesday, March 28, 2017


1 unbaked pie shell

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

Preheat oven to 400 degrees.

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

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

Note: File Photo

Monday, March 27, 2017


2 cups sugar

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

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

Note: File Photo

Friday, March 24, 2017


2 cups all-purpose flour

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

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

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

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

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

Yield: 12 muffins

This is a file photo minus the glaze.

Thursday, March 23, 2017


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

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

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

Note: File Photo

Wednesday, March 22, 2017



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

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

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

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

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

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

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

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

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

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

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

Tuesday, March 21, 2017


1 cup boiling water

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

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

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

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

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

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

Note: This is a file photo

Monday, March 20, 2017


Cranberries are a healthy little berry that work well with other fruits. This cranberry-cherry pie is perfect.

Pastry for 1 double crust pie
1 can (21-oz) cherry pie filling
2 cups cranberries
3/4 cup sugar
2 tbsp cornstarch
milk for brushing top of pie
sugar for sprinkling over top of pie

Preheat oven to 375 degrees.
Line a 9-inch pie plate with pastry and trim to 1-inch beyond edge of plate; set aside.

Combine the sugar and cornstarch in a 2-quart mixing bowl.

Stir the pie filling and cranberries into the sugar mixture; pour mixture into the pastry in the pie plate.

Roll out the pastry for the top of the pie and cut slits or decorative openings to vent the pie. Place pastry over the filling; seal and crimp edges. Brush with milk and sprinkle lightly with sugar. Place foil loosely over pie edges or place a pie ring around edges to prevent excess browning.

Bake at 375 for approximately 1 hour or until the pastry is a golden brown and the filling is hot and bubbly.

Cool on a wire rack before cutting to serve.

Yield: 6 or 8 servings

Note: File Photo

Sunday, March 19, 2017


4 egg whites

1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cups sugar
1 pkg (14-oz) flaked coconut

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt to soft peaks. Add sugar, one tablespoon at a time, beat to stiff peaks (tips stand). Fold in coconut. Using a scant 1/4 cup of mixture at a time, drop to the cookie sheets. Bake 20 minutes at 325 degrees. Turn off oven and leave macaroons in the oven for 30 minutes. Remove from oven and cool on wire racks.

Yield: 28 macaroons

Note: File Photo

Saturday, March 18, 2017


1 9-inch unbaked pie crust shell

2 (1-oz) squares unsweetened chocolate
1 can (14-oz) sweetened condensed milk
2 well-beaten eggs
1 cup water
2 teaspoons vanilla extract
Whipped cream for topping

Preheat oven to 400 degrees.
Bake pie shell for 15 minutes.

While shell bakes, melt chocolate with the sweetened condensed milk in a heavy saucepan over low heat; remove from heat when chocolate is melted. Allow to cool slightly then whisk in the well beaten eggs. Add water and vanilla; mix well. Pour into the hot pie crust and bake 10 minutes. Reduce oven temperature to 300 degrees and bake another 20 minutes or until the center is set. Cool then chill thoroughly. Top with whipped cream and drizzle with chocolate sauce,if desired. Leftovers should be refrigerated.

Note: File Photo

Friday, March 17, 2017


This is a recipe I got from a Quick Cooking magazine probably fifteen years ago. A lady from Ohio had sent it in.

20 chocolate cream-filled sandwich cookies, divided (I prefer Oreos)
2 tbsp butter, softened
1 pkg cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg (3.9-oz) instant chocolate pudding mix

Crush 16 cookies and toss with the butter. Press into an ungreaseded 9-inch square pan or dish; set aside.

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

In a separate large bowl, beat the milk, pudding mix and remaining 1/2 cup of powdered sugar on low speed 2 minutes. Allow to stand for 2 minutes or until soft set. Fold in the remaining whipped topping. Spread over the peanut butter cups.

Crush the remaining cookies and sprinkle over the top of the dessert.

Cover and chill at least 3 hours before cutting to serve.

Yield: 12 or 16 servings

Note: File Photo


2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup powdered sugar
1 egg
1 tsp vanilla
1/4 cup each seedless raspberry jam and strawberry preserves

Mix flour, baking powder, and salt in a bowl. In a large bowl, beat together butter, sugar, egg, and vanilla. Beat the flour mixture into the sugar mixture. Divide dough in half; shape each into a disc, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.

Roll 1 dough disc on floured waxed paper to a 1/4-inch thickness. Using a round cookie or biscuit cutter, cut out the cookies. In half the cookies, cut out a 3/4-inch hole in the center. Repeat with the second dough disc. Reroll scraps for additional cookies. Place the cookies on the prepared cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Remove to a wire rack to cool.

After cookies are cooled, spread a scant 1/2 teaspoon raspberry jam on half of the solid cookies. Do the same to the other half of the solid cookies using strawberry preserves. Dust cookies with the hole in the center lightly with powdered sugar and place on top of the jam and preserves making sandwich-style cookies. Makes 3 to 3 1/2 dozen cookies.

Thursday, March 16, 2017


1 pkg (21-oz) brownie mix

1/2 cup seedless raspberry jam
2 cups fresh raspberries
3 squares (1-oz each) white chocolate, melted and cooled slightly
2 pkgs (8-oz each) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1 container (8-oz) frozen whipped topping, thawed
Chocolate curls, optional

Preheat oven to 350 degrees. Lightly spray the bottom of a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Prepare and bake brownie mix according to the package directions. Cool completely. Spread jam onto the brownie. Reserve 1/2 cup of the raspberries for garnish. Arrange the remaining 1 1/2 cups raspberries evenly over the jam. Microwave chocolate on high for 1 minute; stir. Microwave another 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl; mix well. Gradually whisk in the melted chocolate and the milk. Fold in the whipped topping; spread carefully over the raspberries. Refrigerate for an hour or until firm. Cut into 15 squares. Garnish with the reserved raspberries and chocolate curls, if desired. Store covered in the refrigerator (if you have any leftovers!)

Note: File Photo

Saturday, March 11, 2017


1 1/3 level cups all-purpose flour

1/2 level teaspoon salt
1/2 level cup quality solid shortening
3 tablespoons cold water (add more by the drop, if needed)

Spoon the flour into measuring cups and level. Mix flour and salt in a medium bowl.
Cut in the shortening using a pastry blender* until all flour is blended in to form pea-size chunks. Sprinkle with the water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.

Press dough between hands to form a 5 to 6-inch disc. Using a rolling pin, roll dough out to a circle. Lay pie pan upside down on dough and cut dough 1-inch larger than the pan. Loosen dough from surface carefully, lightly folding into fourths. Place in center of pan, unfold and press onto bottom and sides. Fold the edge under and flute or trim as you desire.

For a baked pie shell, preheat oven to 425 degrees. Using a fork, thoroughly prick bottom and sides to prevent shrinking. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

For an unbaked pie shell, follow pie directions.

Yield: 1 9-inch pie shell.

Friday, March 10, 2017


I got this recipe for a TOH magazine well over twenty years ago. It makes a delicious chocolate cake. I can see why it won first prize.

1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Yield: 16 servings.

Note: Photo courtesy of TOH.



6 tbsp (84g) Salted Challenge Butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/2 cup (120ml) pineapple juice*
4 tbsp crushed pineapple


3/4 cup (168g) Salted Challenge Butter, room temperature
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 tsp coconut extract
2 tbsp (30ml) pineapple juice*
1/2 tbsp coconut rum
1/2 cup sweetened coconut flakes
Sliced pineapple, cut into pieces
12-15 maraschino cherries


1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the pineapple juice and mix until well combined. Add remaining dry ingredients and mix until well combined.
6. Stir in the crushed pineapple and scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
10. Add about half of the powdered sugar and mix until smooth.
11. Add the coconut extract, pineapple juice and coconut rum and mix until smooth.
12. Add the remaining powdered sugar and mix until smooth.
13. Pipe the frosting on top of the cupcakes with a swirl. I used Ateco tip 808, a large round icing tip.
14. To decorate the cupcakes, lightly press the coconut flakes onto the sides of the cupcakes then top them with a piece of pineapple and a cherry.
*For the pineapple juice in the cupcakes and frosting, I used the juice from the cans of crushed and sliced pineapple used in the cupcakes and in the frosting. I used an 8 oz can of crushed pineapple (for the cupcakes) and an 8 oz can of sliced pineapple (for the frosting and topping)
Note: Recipe and picture from Challenge Butter


1 1/4 cups sugar

1/2 cup butter
1/2 cup solid shortening
2 eggs
1/4 cup maple flavored pancake syrup
1 tbsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees.

In a large bowl, combine the sugar, butter, and shortening. Beat on medium speed of electric mixer until well blended. Add the eggs, syrup, and vanilla extract; beat well.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture with the mixer on low speed. Mix until well blended. Divide the dough into fourths. Note: If dough is too sticky, wrap each fourth in plastic wrap and refrigerate for approximately 1 hour.

Spread a tablespoon of flour on a large sheet of waxed paper. Place one of the fourths of dough on the floured waxed paper. Flatten dough slightly, turn over and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cookie cutter. Transfer to ungreased baking sheet, 2-inches apart. Sprinkle with decors or bake plain to frost later.

Repeat process with remaining fourths.

Bake at 375 degrees for 5-9 minutes (larger cookies up to 9 minutes; small cookies for 5 minutes). Do NOT over bake. Allow to cool for 2 minutes on baking sheets then remove to wire racks to cool completely. Frost if desired.

Yield: 3 to 4 dozen, depending on size.

Note: This is a file photo.

Thursday, March 9, 2017


1 graham cracker pie crust

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed whipped topping
1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) french vanilla cook and serve pudding mix
1 1/4 cups water
1 cup very well drained maraschino cherries
1 cup firm banana slices

Mix the cream cheese and powdered sugar in a large bowl until well blended. Fold in the whipped topping. Spread over the bottom of the graham cracker crust and place in refrigerator.

Mix the gelatin, pudding mix, and water in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until mixture just starts to boil. Remove from the heat. Allow to cool for 5 minutes. Stir in the bananas and cherries. Spoon mixture over the cooled cream cheese layer.

Cover and refrigerate pie for 4 hours or until set. Before serving, garnish with whipped cream/topping and maraschino or bananas, if desired. The pie below is covered with a decorative pattern of whipped cream and maraschino cherries. It is a file photo.

Wednesday, March 8, 2017


2/3 cup + 1/4 cup all-purpose flour

2 tbsp cornstarch
1/4 tsp salt
4 large eggs, room temperature
2 egg yolks, room temperature
1 cup sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees.
Grease and lightly flour 2 9-inch round cake pans; set aside.

Mix flour, cornstarch, and salt together in a small bowl.

Put eggs, egg yolks, sugar and vanilla in a large bowl. Beat with a mixer on high speed until pale and fluffy.

Using sifter or fine strainer, sift the flour mixture over the egg mixture. With a rubber spatula, gradually fold the flour into the eggs just until combined. Fold in the melted, cooled butter.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert pans on rack and remove. Allow cakes to cool completely before frosting with your favorite frosting.

Note: File Photo

Tuesday, March 7, 2017


1 1/3 cups all-purpose flour

1/2 cup sugar + 2 tablespoons
1/4 tsp salt
1/4 baking powder
1/3 cup cold butter, cut up
1 can (29-oz) peach halves, drained
1 tsp ground cinnamon
1 cup plain low-fat yogurt
1 large egg

Preheat oven to 400 degrees.
Set out a 9-inch pie plate.

*Place the flour, the 2 tablespoons of sugar, salt and baking powder in a food processor; pulse to blend. Add the butter; pulse until the mixture resembles cornmeal. Pat mixture over the bottom and up sides of pie plate to make a crust.

Arrange peaches, cut side down, in a layer in the crust. Mix the 1/2 cup sugar with the cinnamon; sprinkle over the peaches. Bake at 400 degrees for 15 minutes.

Whisk the yogurt and egg together; pour over the peaches. Bake for another 30 minutes or until set. Allow to cool then refrigerate to chill before serving.

*If you don't use a food processor, you can do this step in a bowl and cut butter in with a pastry blender or two knives.

Note: File Photo

Monday, March 6, 2017


1 cup sugar

1/4 cup cornstarch
1 1/2 cups water
3 large egg yolks, slightly beaten
grated rind of 1 medium lemon
1/4 cup lemon juice
1 tbsp butter
1 baked 9-inch pie shell

Preheat oven to 350 degrees.

In a medium saucepan combine the sugar and cornstarch, stir to mix well. Gradually stir in the water until mixture is smooth. Stir in the egg yolks. While stirring constantly, bring the mixture to a boil over medium heat; boil for 1 minute. Remove from heat. Stir in the grated lemon rind, lemon juice, and butter. Spoon the hot filling into the baked pie shell. Top with your favorite meringue recipe and bake at 350 degrees for 15 to 20 minutes until the meringue is golden brown.

Note: File Photo

Sunday, March 5, 2017


2 (6-oz. each) ready-made chocolate crumb pie crusts

1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
1 can (14-oz) sweetened condensed milk
2 pkg (8-oz. each) cream cheese, softened
3 large eggs

Preheat oven to 350.

Place berries in blender container and blend until smooth. Press through a sieve to remove seeds. Stir a third cup of the sweetened condensed milk into the raspberries and set aside.

Using electric mixer beat cream cheese, eggs, and the rest of the sweetened condensed milk in a large mixer bowl. Divide mixture evenly into the two crusts. Drizzle the raspberries mixture over the fillings. Using a metal spatula, gently swirl raspberry mixture through cream cheese filling.

Bake for 25 minutes or until the center is nearly set when shaken. Allow to cool.
Cover and chill at least 4 hours.

Keep leftovers refrigerated.

Note: Second cheesecake can be frozen, if not currently needed. To serve, remove from freezer approximately an hour before time to serve.

Note: File Photo

Saturday, March 4, 2017


3 cups half and half cream

4 cups whipping or heavy cream
4 cups strawberries, coarsely chopped
1 cup sugar
1 can (14-oz)sweetened condensed milk
1 tbsp vanilla extract

Combine the chopped strawberries with the sugar and mix well. Add the strawberries to the half and half cream, whipping cream, vanilla, and sweetened condensed milk; mix together well. Pour mixture into the freezer container of ice cream freezer and freeze as directed by freezer manufacturer.
Note: File Photo


  • Crust:
  • 1½ stick butter
  • 1½ c. all-purpose flour
  • ½ c. confectioners’ sugar
  • 4 large eggs
  • 2 c. granulated sugar
  • 1 tbsp. freshly grated lemon zest
  • ½ c. fresh lemon juice
  • ¼ c. all-purpose flour
  • 1 tsp. baking powder
  • Red liquid food color (optional but necessary for the pink color)
  1. Heat oven to 350°F. 
  2. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray. ( prefer parchment paper)
  3. Crust: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.
  4. Bake 15 minutes, or until light golden. Leave oven on.
  5. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.
  6. Bake at 350 until the filling is set, about 20 minutes. 
  7. Dust with powdered sugar before cutting into squares to serve.
Note: Recipe and picture from an old Woman's Day magazine.

Friday, March 3, 2017


1 1/3 cups all-purpose flour
1/4 tsp salt
1/4 cup solid shortening
1/4 cup butter
1/3 cup finely chopped pecans
4 tbsp ice water, divided
2 tsp vinegar
In a large bowl combine the flour and salt. Add the shortening and butter to the flour mixture; cut in quickley with a pastry cutter or two knives until pea-sized particles form. Stir in the pecans. Combine 2 tablespoons of the ice water and the vinegar; sprinkle over the flour mixture, stirring with a fork just to blend. Sprinkle with the remaining ice water and quickly stir water in just until blended. Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for an hour.
For a one crust pie: Preheat oven to 425 degrees.
On a lightly floured surface, roll dough into a 12-inch circle. Fit loosely into a 9-inch pie plate. Trim pastry and make a crimped or other decorative edge. Line pastry with a double thickness of aluminum foil and bake for 12 minutes. Carefully remove the foil and return to oven. Bake another 8 to 10 minutes until browned to your liking. Cool on a wire rack before filling with your favorite pie filling.

Thursday, March 2, 2017


1/3 cup butter, cubed

1/3 cup cocoa powder
3 squares (1-oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 tsp vanilla extract
1/3 cup flour
1/8 tsp salt

Preheat oven to 450 degrees.

Place the butter, cocoa, and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power for 20 seconds; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar, and vanilla. Stir the mixture to mix well. Stir in flour and salt until blended. Pour into seven 6-ounce custard cups that have been coated with nonstick cooking spray. Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted near the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custard cups and invert onto individual dessert plates. Serve immediately.

Note: File Photo

Wednesday, March 1, 2017


5 tbsp unsalted butter, softened

1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1/4 cup confectioners' sugar
2/3 cup reduced-sugar raspberry preserves
1/3 cup quick-cooking oats

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray.

With an electric mixer on medium speed, beat the butter until fluffy; beat in the brown sugar, vanilla, and salt. Gradually add the flour, beating until fully incorporated. Remove 1/3 cup of the mixture and reserve. Beat the confectioners' sugar in the remaining mixture in the bowl. Press the mixture into the bottom of the prepared pan. Bake until lightly golden, about 15 minutes; cool slightly. Gently spread the preserves over the warm crust. Combine the reserved flour mixture with the oats pinching with your fingers to form clumps. Sprinkle over the preserves and bake until golden, about 20 minutes. Transfer to a wire rack to cool slightly; cut into 24 bars and serve warm.

Notes: Be sure to use preserves, not jelly. May be stored in an airtight container up to 4 days or in the freezer for 1 month.

Per bar: 79 calories, 13 g carbs, 1 g protein, 2 Weight Watchers Points

Note: File Photo