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


Friday, May 26, 2017

BASIC VANILLA BUTTERCREAM CUPCAKE FROSTING

2 tbsp butter, room temperature
1/4 cup milk, room temperature
1 tsp vanilla extract
4 1/4 cups powdered sugar, sifted
Food coloring as desired

In a large bowl, beat the butter, milk, vanilla and 2 cups of the powdered sugar until smooth. Beat in the remaining powdered sugar until smooth and creamy.

If using food coloring, add a little at a time beating well after each addition until of the desired color.

This will frost approximately 1 1/2 dozen regular cupcakes or approximately 5 dozen mini cupcakes. You may need more if doing elaborate decorating.

Note: File Photo

FROSTED ROCKY ROAD FUDGE BARS

COOKIES:

1/2 cup butter
1-oz unsweetened chocolate
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1 cup nuts, chopped

FILLING:
6-oz cream cheese at room temperature
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup butter at room temperature
1 egg
1/2 tsp vanilla extract
1/4 cup nuts, chopped
1 cup semi-sweet chocolate pieces
2 cups miniature marshmallows

FROSTING:
1/4 cup butter
1-oz unsweetened chocolate
2-oz cream cheese
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla extract

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

To prepare the cookie layer, melt the butter and chocolate in a large saucepan over low heat. Remove from the heat. Add the sugar, flour, baking powder and vanilla to the chocolate mixture and mix well. Beat in the eggs. Stir the chopped nuts into the mixture. Spread over the bottom of the prepared pan.

To prepare the filling, combine the cream cheese with sugar, flour, butter, egg, and vanilla in a small bowl. Blend mixture until smooth and fluffy. Stir in the chopped nuts and spread the mixture over the chocolate mixture. Sprinkle with the semi-sweet chocolate. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle the marshmallows over the top and bake another couple of minutes.

To prepare the frosting, over low heat, melt the butter, chocolate, and cream cheese in a large saucepan. Stir in the milk. Whisk in the powdered sugar and vanilla until smooth. Immediately pour over the marshmallows and swirl together with a knife. Store in the refrigerator.

Note: File Photo

Thursday, May 25, 2017

HOT FUDGE PUDDING CAKE

1 1/4 cups granulated sugar, divided

1 cup all-purpose flour
1/2 cup cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 tsp vanilla extract
1/2 cup packed brown sugar
1 1/4 cups hot water

Heat oven to 350 degrees.

In a medium bowl, combine 3/4 cup of the granulated sugar, the flour, 1/4 cup of the cocoa, the baking powder and salt. Add the milk, melted butter, and vanilla; beat until smooth. Pour mixture into an ungreased 9-inch square baking pan. Combine the remaining granulated sugar, brown sugar, and remaining cocoa. Sprinkle this mixture evenly over the butter mixture. Pour the hot water over the top but do not stir. Bake at 350 degrees for 35-40 minutes or until center is almost set. Let stand 15 minutes before serving. Spoon into dessert dishes, being sure to get sauce from bottom of pan and pour over the top. Garnish with whipped cream or ice cream topped with mini chocolate chips, if desired.


Note: File Photo

Wednesday, May 24, 2017

BROWN DERBY PIE

1 cup sugar

1/4 cup flour
2 eggs, lightly beaten
1 stick butter, melted
1 cup chopped nuts
6-oz pkg. semi-sweet chocolate chips
1 tsp vanilla
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.

In a large bowl, mix together sugar and flour. Add the butter, egg, and vanilla to the mixture and blend well. Stir in the nuts and chocolate chips. Pour mixture into the unbaked pie shell. Bake at 325 degrees for 45 minutes.

Note: File Photo

Tuesday, May 23, 2017

PRIMROSE VANILLA CUPCAKES

I have been told this recipe is the basic cupcake recipe used at the Primrose Bakery in North London, England.

8 tbsp (1 stick) unsalted butter, room temperature
1 cup + 2 tbsp sugar
2 large eggs (they use range-free or organic, I believe)
1 cup self-rising flour
3/4 cup + 1 tbsp all-purpose flour
1/2 cup 2% milk, at room temperature
1 tsp pure vanilla extract

Preheat oven to 350.
Line a 12 cup muffin pan or 36 mini muffin cups with paper liners; set aside.

In a large mixing bowl, cream the butter and sugar together until pale and smooth, about 3 to 5 minutes using a hand-held electric mixer. Add eggs, one at a time, mixing for a few minutes after each.

Sift the flours together into a separate bowl.

Mix the milk and vanilla together in a glass measuring bowl.

Add 1/3 of the flour mixture to the butter mixture; beat well. Pour in 1/3 of the milk and beat in. Repeat until all flours and milk have been used.

Carefully add batter to the muffin cups, filling each about 2/3s full.

Bake at 350 degrees 20-25 minutes for regular size or 15 minutes for mini size. Cupcakes should be slightly raised and a golden brown in color. Insert a wooden skewer or a wooden toothpick into center to check for doneness. The pick should come out clean.

Remove from oven and allow to cool in the pan 10 minutes before carefully removing to a wire rack to continue cooling. When completely cooled, frost with your favorite frosting.

These cupcakes were made and decorated by my granddaughter.

COCONUT DREAM CAKE

1 (18.25-ounce) package white cake mix, batter prepared according to package directions

1 (12-to 14-ounce) package flaked or grated coconut, divided, toasted if desired
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
1 (6-ounce) package white baking bar, melted

Prepare cake according to package directions and stir in 2 cups of the coconut. Bake according to package directions for 2 9-inch layers.


Remove cakes from oven and let cool in pans about 5 minutes. Remove to wire rack to cool completely.

While cakes cool, in a large bowl, with an electric beater on medium speed, beat butter, confectioners' sugar, and melted white baking bars until fluffy and doubled in size. 

Add remaining coconut to the butter mixture and mix until thoroughly combined.

Place one cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. 

Cover cake loosely and chill at least 2 hours before serving.

Note: This is a file photo.

Monday, May 22, 2017

EASY TIRAMISU BOWL

1 pkg (8-oz) cream cheese, softened

3 cups cold milk
2 pkgs (3.4 oz each) vanilla instant pudding mix
1 tub (8-oz) frozen whipped topping, thawed
48 vanilla wafers
1/2 cup strong brewed coffee
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.

Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.

Garnish the top with the remaining whipped topping and the fresh raspberries.

Note: File Photo

Sunday, May 21, 2017

BLUEBERRY SNACK CAKE

2 cups all-purpose flour

1 1 2 cups sugar
1/2 cup cold butter
1 tsp baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries

In mixing bowl, combine the flour and sugar. Cut in butter until  crumbly; set aside 3/4 cup for topping.

Add baking powder, milk, and egg yolks to remaining mixture, mix well.

Beat egg whites until soft peaks form; fold into batter. Pour into a greased 9x13-inch pan or dish.  Sprinkle with the blueberries and the reserved crumb mixture. Bake at 350 degrees 30-35 minutes or a toothpick inserted in centeredness out clean.

Note: File Photo

Saturday, May 20, 2017

CHERRY NUGGET COOKIES

1 cup shortening

3-oz cream cheese
1 cup sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
1/4 tsp baking soda
1 1/3 cups chopped nuts
Large jar of maraschino cherries

Preheat oven to 350 degrees.

In a large mixing bowl, combine the shortening, cream cheese and sugar until well combined. Add egg and almond extract; mix in well. Mix flour and baking soda together and add gradually to the shortening mixture. Cover dough and chill. Drain cherries and cut in halves. When dough is thoroughly chilled, roll into balls. Roll the balls in the chopped nuts. Place balls on a very lightly greased cookie sheet or line cookie sheet with parchment paper. Place a cherry half in the center of each cookie. Bake at 350 degrees about 16 minutes or until barely browned.


Note: File Photo



Friday, May 19, 2017

FRUIT TOPPED PETITE CHEESECAKES

CRUST:

1 cup Graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted

FILLING:
1 cup sugar
2 tbsp lemon juice
3 pkgs (8-oz)cream cheese, softened
3 eggs
2 tsp vanilla

TOPPING:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach, strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners; set aside.

In a mixing bowl, combine the Graham cracker crumbs, the 2 tablespoons of sugar, and the butter. Divide the mixture evenly among the lined muffin tins and press the crumbs to form a solid layer in each cupcake liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce oven heat to 325 degrees.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add the 1 cup of sugar and continue to beat until smooth. Scrape the inside of the bowl to be all the mixture is in the bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla; mix just to incorporate. Fill cupcake liners 2/3 full with the cream cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Top with the fruit filling and refrigerate until ready to serve.

Note: This is one of my older recipes. I think it might be from an old Country Living magazine but I am not sure.


Thursday, May 18, 2017

VERY CHOCOLATE COOKIES

1 3/4 cups all-purpose flour

1 1/2 cups sugar
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 (1 1/2 sticks) cup butter, softened
2 eggs
2 tbsp plus 1 tsp milk
1 tsp vanilla extract
2 cups (12-oz pkg) chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Stir together flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl. Add butter, eggs, milk and vanilla; beat until well blended. Stir in chocolate chips and nuts, if using. Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake 9 to 11 minutes or just until set. Do not overbake. Cool slightly then remove to a wire rack to cool completely.

Yield: 3 to 4 dozen cookies

Note: File Photo

Wednesday, May 17, 2017

REDUCED FAT CARAMEL APPLE CAKE

1 1/2 cup reduced-fat baking mix

1/2 cup sugar
1/2 cup 1% milk
2 cups sliced peeled cooking apples
1 tbsp lemon juice
2/3 cups packed brown sugar
3/4 tsp cinnamon
1 cup boiling water

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together the baking mix, sugar, and milk until blended. Pour mixture into an ungreased 9-inch square baking pan. Top mixture with the apples and sprinkle with lemon juice. In a small bowl, combine the brown sugar and cinnamon; sprinkle over the apples. Pour the boiling water over the apples. Bake in 350 degree oven for 50 to 60 minutes.

Note: This is a file photo.

Tuesday, May 16, 2017

RASPBERRY SWIRL CHEESECAKE BARS

CRUST:

1 1/2 (3/4 cup) sticks butter
1 cup powdered sugar
1/2 tsp salt
1 1/2 cups all-purpose flour

Preheat oven to 325 degrees. Line a 9 x 13-inch baking pan with heavy-duty foil and allow foil to extend 2-inches above pan on both ends.

Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add powdered sugar and salt, beat 1 minute until light and fluffy. On low speed, gradually beat in the flour just until blended. Using your fingers, press the mixture evenly over the bottom of the foil lined pan. Bake for 18 minutes or until golden. Cool pan on a wire rack. Allow to cool.

FILLING:
4-oz white baking chocolate
1 cup frozen unsweetened raspberries, thawed
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
1/4 tsp liquid red food coloring
1/4 tsp raspberry extract

Melt white chocolate in a small bowl in the microwave according to package directions. Cool to room temperature.

While chocolate cools, using a rubber spatula, press raspberries through a fine strainer set over a medium bowl. Discard seeds. You should have 1/4 cup raspberry puree. Set puree aside.

In a large mixer bowl, using medium-high speed, beat cream cheese and sugar for 2 minutes or until creamy. Reduce speed to low and beat in the eggs, one at a time, until combined. Beat in sour cream and vanilla extract. Beat in flour just until blended.

Remove 1 cup of the batter and stir into the raspberry puree along with red food coloring and raspberry extract. Stir the white chocolate into the remaining batter. Pour 1 1/2 cups of the white batter over the crust; top with spoonfuls of the remaining raspberry mixture. Top with the remaining white batter to cover. Top with small dollops of the reserved raspberry mixture. Drag a toothpick through the dollops of raspberry mixture and top white batter to marbleize.

Bake 30 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack. Refrigerate at least 1 hour until firm. To serve, hold foil by the ends and lift to a cutting board. Cut into 4 equal rows lengthwise and 8 rows crosswise.
Note: File Photo

Monday, May 15, 2017

CHOCOLATE KISSES-DATE CAKE

What a fun cake. This tube cake is made with dates and kisses!

1 cup boiling water

1 cup dates, cut-up
1 tsp baking soda
1 cup butter
1 cup sugar
1 tsp vanilla
4 eggs, beaten
2 1/2 cups all-purpose flour
1/4 tsp salt
40 chocolate candy kisses
1 cup chopped pecans

Preheat oven to 325 degrees. Lightly grease a 10-inch tube pan; set aside.

Combine the boiling water, dates, and baking soda together; set aside and allow to cool.

In a large mixing bowl, cream together the butter, sugar, and vanilla. Add the eggs and blend into the mixture. Sift flour and salt together; add alternately to the batter with the date mixture. Pour half the batter into the prepared tube pan. Sprinkle half of the nuts and half of the candy kisses. Add remaining batter and top with remaining nuts and kisses. Bake for 1 hour at 325 degrees. Cool 15 minutes before removing from pan.


Sunday, May 14, 2017

BUTTER COOKIE DOUGH AND FROSTING

1 1/2 cups butter, softened

1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp salt
4 1/2 cups all-purpose flour

Preheat oven to 375 degrees.

In a large mixing bowl, using an electric mixer, beat butter, sugar, egg, vanilla, and salt together until light and fluffy. Gradually add flour and beat until well mixed. Cover dough and chill 1 hour. Work with 1/4 of the dough at a time, keeping the remaining dough refrigerated. Roll out to 1/4-inch thick between two sheets of waxed paper. Cut dough into desired shapes. Place cookies on an ungreased baking sheet and bake at 375 degrees for 8 to 10 minutes. Remove cookies to wire rack to cool; cool completely.

Frosting:

2 cups confectioners' sugar
1/4 cup butter, softened
2 tbsp milk
1 tsp vanilla

In a large bowl, beat all ingredients together and use to frost cookies.


Note: This is a file photo.

Saturday, May 13, 2017

MOTHER'S DAY

To all the mothers who follow this blog...

HOMEMADE CINNAMON ROLLS

4 1/2 to 5 cups all-purpose flour

1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs, beaten
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbsp cinnamon
1/2 cup butter, softened

In a small bowl, pour the dry yeast into about 1/3 cup warm water and sprinkle with sugar. In a glass bowl, combine the milk, butter, sugar, and salt; microwave on high for 2 minutes but do not boil. Stir milk and butter mixture until butter is melted and has cooled slightly.

In a large mixing bowl, put 2 cups of the flour and pour the dissolved yeast on top. Pour the slightly cooled milk mixture on top of the flour and and yeast and mix with a wire whisk. Add the beaten eggs and whisk until well blended. Gradually add the remaining flour until a soft elastic dough is formed. Place mixture in a greased glass bowl, turning once, and cover with a thin damp cloth. Let rise until doubled in size.

For the filling, combine brown sugar, 1/4 cup flour, and cinnamon. Punch down the dough and turn out on a lightly floured surface. Cover and let rest for 15 minutes. Roll the dough into a 12-inch square.

Spread the softened 1/2 cup of butter evenly on the dough. Sprinkle with the filling mixture. Roll up jelly-roll style and pinch edges to seal. Slice to the desired thickness and place in a greased pan. Let rise until doubled in size and then bake in a 350 degree preheated oven until golden brown. Baking time will depend on the thickness you slice your rolls and how tightly you put them in the pan.

Allow rolls to cool for 5 minutes after removing from the oven. Make the following powdered sugar glaze and drizzle over the warm rolls.

POWDERED SUGAR GLAZE:

In a small bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon vanilla, and enough cream (probably 1 to 2 tablespoons) to make a drizzling consistency.
Note: File Photo

Friday, May 12, 2017

ITALIAN CHEESE PIE

1 9-inch unbaked pie shell
6 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 carton (15-oz) ricotta cheese
2 tbsp grated lemon zest
1 jar (10-oz) lemon curd
Whipped cream, fresh lemon slices, fresh raspberries for garnish, if desired

Preheat oven to 350 degrees.
Place pie crust in pan and flute edges; set aside.

Using an electric mixer on medium speed, beat the eggs, sugar, vanilla extract, ricotta cheese and lemon zest until well blended; pour into the prepared pie shell.

Bake at 350 degrees for 60 to 65 minutes or until the filling is set and crust is golden. Use a pie shield or aluminum foil over the crust if it starts to get too brown. Remove from oven and allow to cool on a wire rack.

Once pie cools, spread the lemon curd evenly over the top. Refrigerate and chill at least 4 hours.

Before serving, garnish as desired.

Yield: 8 servings

Note: Recipe adapted from a Mr. Food recipe.

CHERRY FLIP

1/3 lb graham cracker crumbs

1 stick butter, melted
8-oz cream cheese
1 cup powdered sugar
2 tbsp milk
1/2 pint heavy whipping cream, whipped and sweetened to taste with some powdered sugar
1 cup chopped nuts, optional
21-oz can cherry pie filling

Preheat oven to 350 degrees.

In a medium bowl, mix graham cracker crumbs with melted butter; press crumb mixture into an 8 x 10-inch baking dish. Bake crust at 350 degrees for 10 minutes. Set crust aside to cool.

Using an electric mixer, blend cream cheese, powdered sugar, and milk together until smooth. When crust is cooled, scrape the cream cheese mixture into the crust and smooth it out. Top with the whipped cream, sprinkle nuts over whipped cream, and spoon the pie filling over the top. Refrigerate for at least 1 1/2 hours to set.

Note: For other options try the following combinations: apple pie filling with walnuts, peach pie filling with toasted almonds, blueberry pie filling with pecans.

Note: File Photo


Thursday, May 11, 2017

HONEY BROWNIES

1/2 cup butter

4-oz unsweetened baking chocolate
2/3 cups honey
1 egg
2 tsp vanilla
1/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
Dash of salt 
1/2 cup chopped nuts, optional
Powdered sugar, optional

Melt butter and chocolate; stir in honey, egg, and vanilla; beat until well mixed. Combine flour, cinnamon, soda, and salt; mix well. Add to honey mixture; stir in nuts, if using. Pour into a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray. Bake at 350 degrees for 12 minutes or until a wooden toothpick inserted near the center comes out clean. It is important not to overbake! To serve, cut into squares when cooled. Sprinkle with powdered sugar, if desired.

Note: File Photo

Tuesday, May 9, 2017

LICK THE PLATTER CLEAN LEMON CAKE

Vegetable oil spray with flour

2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 3/4 cups sugar
1 tbsp grated lemon peel
1/4 cup lemon juice
4 large eggs
1 cup buttermilk

Preheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.

Sugar Glaze:

1 cup sugar
1/3 cup lemon juice

While cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiber

Note: File Photo

Monday, May 8, 2017

RASPBERRY-ALMOND BARS

1 cup Touch of Butter Spread (by Kraft Foods)

1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread out in a single layer on a baking sheet and heat in the oven until toasted.

Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the mixture onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the mixture to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.

Note: This is an old recipe from Kraft Foods.

Note: File Photo



Sunday, May 7, 2017

HOT FUDGE PIE

1/2 cup butter

3 (1-oz each) squares unsweetened baking chocolate
4 eggs
3 tbsp white corn syrup
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

Note: File Photo

Friday, May 5, 2017

LEMON WITH RASPBERRIES PAVLOVA

4 egg whites

1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
8-oz frozen whipped topping, thawed
1 1/2 cups fresh raspberries

Place egg whites in a large mixer bowl and let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.

Preheat oven to 225 degrees.

Add the cornstarch, vinegar, and vanilla to the egg whites. Beat whites on medium speed of electric mixer until stiff peaks form. Gradually add in the sugar, 1 tbsp at a time, on high speed until stiff peaks form. Spread mixture into a 12-inch circle on the parchment lined pizza pan, forming a shallow well in the center. Bake at 225 degrees for 55 to 65 minutes or until set and lightly browned. Turn oven off but leave in the oven for 1 hour to 1 hour 15 minutes.

Just before serving, spread the lemon curd into the meringue shell. Top with the whipped topping and sprinkle the fresh raspberries over the top.

Yield: 10 servings.

Note: Lemon curd is sold near the jams and jellies section in most supermarkets.

Note: File Photo

Thursday, May 4, 2017

BUTTER PECAN CAKE

Cake:
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
1/2 teaspoon salt
1 cup milk
1 1/3 cup pecans

Frosting:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

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

To make cake:
Place pecans and 1/4 cup butter into a baking pan. Bake at 350 degrees 20-25 minutes until roasted; stir frequently. Remove from oven and set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour batter, divided evenly, into the three prepared pans.

Bake at 350 degrees 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

To make frosting: 
Cream butter and confectioners' sugar together in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. 

Yield: 12-16 servings
Note: File Photo

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Centers:

1/2 bar (2-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream

Cakes:
Nonstick cooking spray
1 bar (4-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1 stick unsalted butter
2 eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/4 cup cake flour

To make centers:
Melt chocolate in cream in the top of a double boiler. Whisk gently to blend well. Refrigerate for 2 hours or until firm. Form mixture into 6 balls.

To make cakes:
Preheat oven to 400 degrees. Spray 6 4-ounce ramekins or custard cups with the nonstick cooking spray. Melt chocolate and butter in top of a double boiler. Whisk the mixture gently to blend. With an electric mixer, whisk together eggs, egg yolks, sugar, vanilla on high for 5 minutes. Fold the chocolate mixture and flour into the egg mixture until combined. Spoon mixture evenly into the prepared ramekins. Place a chocolate ball center in the center of each ramekin of batter. Bake 15 minutes or until firm to the touch. Let stand 5 minutes before inverting onto dessert plate. Remove ramekin.


Note: File Photo

Wednesday, May 3, 2017

CAPPUCCINO CHEESECAKE

1 1/2 cups chocolate cookie crumbs

6 tbsp butter, melted
1 1/4 cups mini milk chocolate chips, divided
4 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch springform pan; set aside.

In a small saucepan, melt 1 cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.

Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.


Tuesday, May 2, 2017

APRICOT* ANGEL FOOD CAKE

1 1/2 cups egg whites (apprx 10)

1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot preserves
2 tbsp water

Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Sift flour and 1/2 cup of the sugar together twice; set aside.

Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.

In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.

Serves 12.

*Peach is just as good.
Note: File Photo

Monday, May 1, 2017

LEMON DIMPLES

1 1/2 sticks unsalted butter, softened

1/2 cup confectioners' sugar + extra for dusting
1/4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 cup prepared lemon curd

In a large mixer bowl, beat butter and sugars on medium speed of electric mixer until fluffy. Beat in egg, lemon zest, lemon juice, and vanilla extract. On low speed, beat in baking powder then the flour until it is incorporated. Cover dough and chill in the refrigerator for an hour. Place lemon curd into a small ziptop food-storage bag and seal.

Heat the oven to 350 degrees. Line baking sheets with parchment paper. Shape scant tablespoonfuls of dough into balls. Place dough balls 2-inches apart on the prepared baking sheets. Using your index finger, make a deep indentation in center of each dough ball. Snip a tiny corner of the ziptop bag and pipe the lemon curd into the indentations to fill completely. This takes about 1 teaspoon per cookie. Bake 15 minutes or until the cookie edges just start to brown lightly. Do not overbake. Cool completely on the baking sheet on a wire rack. Dust the edges of the cookies with powdered sugar.
Note: File Photo