Thursday, June 29, 2017

PEANUT BUTTER BROWNIE CUPCAKES

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

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

Freeze cupcakes for up to 1 month

BLUEBERRY COFFEE SHEET CAKE

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

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

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

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

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

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

 Note: File Photo

Wednesday, June 28, 2017

COCONUT CHIFFON PIE

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

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

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

 Note: TOH Photo

Tuesday, June 27, 2017

ANGELS CANDY

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

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

Yield: approximately 1 1/2 lbs.

Note: File Photo


Monday, June 26, 2017

PEANUT BUTTER BUDDIES

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

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


Saturday, June 24, 2017

CHOCOLATE SPICE CAKE

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

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

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

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

 Note: File Photo

Friday, June 23, 2017

CRISPY MARSHMALLOW BROWNIES

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

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

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

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

Yield: 36 brownies
Note: File Photo

Thursday, June 22, 2017

CRYSTALIZED ALMONDS

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

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

Line a baking sheet with parchment paper and set aside.

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

Note: File Photo

Wednesday, June 21, 2017

LEMON-PINEAPPLE PARTY PUNCH

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

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

Note: File Photo

Tuesday, June 20, 2017

HOT COCOA FOR A CROWD

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

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

 Note: File Photo

Monday, June 19, 2017

CHOPPED APPLE PECAN PIE

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

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

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

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

 Note: File Photo

Sunday, June 18, 2017

DATE NUT PUDDING

Preheat oven to 350 degrees.

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

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

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

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

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

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

 Note: This is a file photo

Saturday, June 17, 2017

SPICED APPLE TWIST

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

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

Note: File Photo

Thursday, June 15, 2017

COUNTRY PECAN PIE

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

Preheat oven to 350 degrees.

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

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

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

Photo obviously from Crisco.

Wednesday, June 14, 2017

CRUMB-TOPPED PEACH PIE

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

TOPPING:

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

Preheat oven to 375 degrees.

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

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

 Note: Photo from Betty Crocker

Tuesday, June 13, 2017

FRESH BANANA BUNDT CAKE

1/2 cup shortening

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

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

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

ICING:

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

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

Note: This is a file photo

Monday, June 12, 2017

BUTTERFINGER REFRIGERATOR CAKE

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

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

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

Pour the milk over the cake.

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

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

Cake should be kept in the refrigerator.

Note: File Photo

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

FROSTED APPLESAUCE CAKE

2 1/2 cups all-purpose flour

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

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

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

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

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

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

Note: File Photo of similar recipe.

Saturday, June 10, 2017

CHOCOLATE-COVERED NUT CREAMS

1 can (14-oz) sweetened condensed milk

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

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

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

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

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

Note: File Photo

Friday, June 9, 2017

COCONUT ORANGE CRESCENT TWISTS

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

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

Heat oven to 375.

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

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

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

Yield: 8 rolls.
220 calories per roll


BASIC DECORATING FROSTING - 1

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

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

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

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

Yield: Approximately 2 cups frosting.


DOUBLE BERRY TART

3 cups fresh or frozen blueberries, divided

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

Preheat oven to 375 degrees.

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

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

Note: File Photo

Thursday, June 8, 2017

CHOCOLATE-RASPBERRY BAR COOKIES

1 cup all-purpose flour

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

Preheat oven to 375 degrees.

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

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

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


Note: File Photo

Wednesday, June 7, 2017

STRAWBERRY CHIFFON TART

1 cup graham cracker crumbs

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

Note: Almonds or pecans may be substituted for the walnuts

Preheat oven to 350 degrees.

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

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

Tuesday, June 6, 2017

RICE PUDDING with RAISINS

5 cups boiling water

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

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

Note: File Photo