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