APPLE CUSTARD PIE

1/2 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup
1 tsp vanilla extract
2 large apples, peeled and thinly sliced
1 9-inch pie shell, unbaked
2 tbsp chopped walnuts, optional
Ground cinnamon to sprinkle over top apples, optional

In a medium bowl combine the sugar and corn starch; whisk in the eggs. Stir in the butter, corn syrup, and vanilla extract. Fold in half the apple slices. Pour into the prepared pie shell.

Place the remaining in an overlapping circle design on top of the pie. Sprinkle with the chopped walnuts and/or cinnamon, if using.

Bake the pie at 375 degrees for 50 minutes or until the center of the pie is set. Cool completely on a wire rack.

If using a frozen pie shell, do not thaw. Place pie in a preheated oven on a preheated cookie sheet and bake as above.

Yield: 8 servings

 

 Note: File Photo

AUNT SIS' PINA COLADA FLIP

 Yes, we all called my dad's oldest sister Aunt Sis!

1 can (46-oz) pineapple juice
1 can (15-oz) cream of coconut
1 liter Sprite or Club Soda
vanilla ice cream

Mix pineapple juice, cream of coconut, and Sprite or Club Soda. Before serving, add vanilla ice cream.
Garnish cup or glass with a pineapple wedge, if desired.

Yield: 40 servings 

 Note: This pina colada smoothie file photo is used for reference only.

LOVE-TO-YOU CARROT CAKE & CREAM CHEESE FROSTING

2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 tsp baking soda
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 1/2 cups canola oil
3 cups grated carrots

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

Mix the cinnamon, baking powder, salt, baking soda, flour, and sugar. Add the eggs, vanilla, and canola oil. Blend together well. Mix in the grated carrots. Divide the mixture evenly between the three prepared pans. Bake at 350 degrees for 30 minutes. Allow cakes to cool in the pans for a few minutes then carefully turn out onto wire racks to cool completely. Frost with the Cream Cheese Frosting Recipes that follows.

CREAM CHEESE FROSTING:
1 pkg (8-oz) cream cheese
1 stick butter, softened
3/4 cup powdered sugar
1 tsp vanilla
1 cup chopped walnuts or pecans

Cream the butter and cream cheese together. Add the powdered sugar and vanilla; blend well. Add the chopped nuts. Use to fill between the layers and frost cake.

 Note: Photo for reference only. It is not this recipe.

FRESH LEMON CAKE

Note: This is a cake that takes some time and effort. But believe me, the results are worth it!

2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup milk, room temperature
1/2 tsp vanilla extract
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs, room temperature

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Onto a sheet of waxed paper, sift the flour, baking powder, and salt. Combine the milk and vanilla in a cup.

In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Turn mixer to low speed and the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Divide the batter evenly between the three prepared baking pans. Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes. Invert onto wire racks to cool completely.

GLAZE:
1/3 cup fresh lemon juice
3 tbsp sugar
In a small saucepan heat the lemon juice and sugar until the sugar is dissolved. Allow to cool then using a pastry brush, brush glaze over the tops of the cake layers.

FILLING:
1/3 cup cornstarch
1 cup sugar
1/8 tsp salt
1 1/2 cups water
1 tbsp unsalted butter
4 egg yolks
2 tsp grated lemon peel
1/4 cup fresh lemon juice
In a medium saucepan combine the cornstarch, sugar, and salt. Stir in the water until mixture is smooth. Over medium heat, bring mixture to a boil, stirring constantly. Cook for 1 minute. Stir in the butter until melted.

In a small bowl, using a wire whisk, whisk together the eggs with a third cup of the cornstarch mixture. Add egg mixture to the pan and add the lemon peel and lemon juice. Boil gently for 1 minute. Transfer the mixture to a bowl and refrigerate.

BUTTERCREAM:
1 cup + 2 tbsp sugar, divided
1/4 cup water
5 egg whites, room temperature
1 1/2 cups unsalted butter, softened
1 1/2 tsp grated lemon peel
1 tsp vanilla extract
In a small saucepan, combine the 1 cup of the sugar with the water. Bring to a boil over medium heat. Cook until syrup reaches the soft-ball stage (240 to 245 degrees on a candy thermometer.)

While syrup cooks, beat the egg whites until soft peaks form (soft peaks curl when beaters are removed). Gradually add the 2 tablespoons of sugar to the egg whites and beat until stiff peaks (peaks stand up when beaters are removed) form. Add the hot syrup in a thin steady line while beating constantly. Beat at high speed for 8 to 10 minutes more until the meringue is completely cool and soft peaks form.

In a large ixer bowl, cream the butter until light and fluffy. With mixer at medium speed, add the meringue 1/4 cup at a time, blending well after each addition. Beat in the vanilla extract and lemon peel.

To assemble the cake, Place 1 layer on the cake plate and spread half the filling mixture over the cake top. Add another layer and spread the remaining filling over the top. Top with the third layer and refrigerate for a half hour.

Reserve 1 cup of the buttercream. Spread the top and sides of the cake with the remaining buttercream. Fill a pastry bag that has been fitted with a star tip with the 1 cup of reserved buttercream. Pipe rosettes around cake as decoration.

Yield: 12 servings 

 

 File photo from dishmaps

LOW-FAT BANANA SHERBET

1 cup water
2/3 cup sugar
1/3 cup low-fat evaporated milk
1/3 cup orange juice
2 tbsp lemon juice
1 medium banana, chunked

Bring the water and sugar to a boil in a small saucepan. Cook, stirring, until the sugar is dissolved and set aside to cool.

Put the evaporated milk, orange juice, lemon juice, and the banana in a blender container. Add the cooled sugary syrup. Add the cover and process until smooth.

Place the mixture into the freezer cylinder of an ice cream freezer. Follow the manufacturer's directions to make the sherbet. Transfer to a freezer-proof container and freeze about 4 hours until firm before serving.

 Note: This is a file photo.

MAMIE EISENHOWER'S FUDGE

This recipe has long been credited to former First Lady Mamie Eisenhower. This fudge recipe she shared during that time was very popular during her husband's term in the 1950s.

4 1/2 cups sugar
1/8 teaspoon salt
2 tablespoons butter
1 can (13-oz) evaporated milk, undiluted
1 package (12-oz) semi-sweet chocolate pieces (2 cups)
3 packages (4-oz each) sweet baking chocolate, cut into pieces
2 jars (7-oz each)) marshmallow creme
2 cups coarsely chopped nuts

In a 4-quart heavy saucepan over medium-high heat, stirring constantly, bring the sugar, salt, butter, and evaporated milk to a full boil. Boil for 6 minutes, stirring constantly. Off heat, add chocolates and marshmallow creme, stirring vigorously and speedily until the chocolate is melted and mixture is a uniform color. Immediately stir in the nuts and pour into a buttered 13 x 9 x 2-inch pan. Refrigerate until firm enough to cut into large squares or bars; wrap each individually. Keep stored in the refrigerator. Makes about 5 pounds.

 Note: This is a file photo.

REFRESHING STRAWBERRY RHUBARB TART

PASTRY:
1 1/2 cups all-purpose flour
2 tbsp sugar
pinch salt
1/2 cup cold butter, cut up
1 egg yolk
2 to 3 tablespoons ice water

In a bowl combine the flour, sugar, and salt. With a pastry blender or 2 knifes, cut the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, combine the egg yolk and water; stir into the flour mixture until the pastry forms a ball. Wrap ball in plastic wrap and refrigerate at least one hour.

On a lightly floured surface, using a rolling pin, roll the ball into a 14-inch circle. Fit into the bottom of a 10-inch tart pan with a removable bottom. Prick the bottom and refrigerate for 30 minutes.

Preheat oven to 400 degrees. Line the pastry with foil and fill with dry beans or uncooked rice and bake for 10 minutes. Remove the foil and its contents. Bake the crust another 12 minutes or until golden brown.

FILLING:
4 cups fresh or frozen rhubarb, cut into 1/4-inch pieces
1/2 cup sugar
1 1/2 pints strawberries, sliced into thirds
3 tbsp red currant jelly, melted in microwave
Sweetened whipped cream or frozen whipped topping, thawed, for garnish

In a medium saucepan combine the rhubarb and sugar; let stand 30 minutes.

Cover the saucepan and bring to a simmer. Cook 15 to 20 minutes, until tender. (Note: If using frozen rhubarb, cook without a lid.) Transfer the rhubard to a medium bowl; cool. Spread the rhubarb mixture into the tart shell.

Arrange the strawberries in a decorative pattern over the rhubarb mixture. Brush top of the strawberries with the melted currant jelly. Refrigerate up to two hours before serving.

Note: File Photo

LEMON NUT CRESCENT TART

1 can (8-oz) refrigerated crescent dinner rolls
1 cup sugar
1/4 cup all-purpose flour
3 tsp grated lemon peel
4 tbsp lemon juice
1 tsp vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnuts
2 tbsp powdered sugar

Preheat oven to 350 degrees.

Lightly grease or spray with nonstick cooking spray, a 10-inch tart pan. Separate the crescent dough into 8 triangles. Place the dough into the prepared tart pan and gently press over the bottom and up the sides of the pan to form a crust. Seal edges together well when making the crust. Bake at 350 degrees for 5 minutes. Allow to cool for 5 minutes then gently press sides of the warm crust to the top of the pan. Set aside.

In a large bowl, combine the sugar, flour, lemon peel, lemon juice, vanilla, and eggs together; beat for 3 minutes on medium speed of electric mixer. Stir in the coconut and hazenuts. Pour the filling into the cooled crust.

Bake at 350 degrees for 25 to 30 minutes or until the filling is set and the crust is golden brown. Cool. Sprinkle with the powdered sugar then store in the refrigerator.

Yield: 8 to 12 servings

 Note: File Photo

FRUIT FILLED COOKIES

1/2 cup butter, softened
1/2 cup solid shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
3/4 cups whole-wheat flour
1/2 tsp baking soda
1 tsp salt

In a large mixing bowl, mix together the butter, shortening, granulated sugar, brown sugar, and eggs.

Combine the all-purpose flour and whole-wheat flour in a small bowl. Stir in the baking soda and salt. Stir the flour mixture into the butter mixture until combined. Shape the dough into a couple of rolls of about 1 1/2-inch diameter. Wrap the rolls in plastic wrap and refrigerate for at least 3 hours.

Before time to remove dough rolls from refrigerator, make the following FRUIT FILLING*:
1 cup dried apricots, cut-up
1 tbsp raisins, optional
1/2 cup sugar
1/2 cup water
1 cup chopped walnuts

Combine all ingredients in a small saucepan; cook and stir over low heat, about 5 minutes or until thick. Remove from the heat and stir in the chopped walnuts.

Preheat oven to 400 degrees.

To Assemble Cookies:
Cut one of the dough rolls into 1/8-inch slices. Place slices slightly apart on an ungreased baking sheet. Spoon 1/2 teaspoon of the fruit filling onto each slice then top with another slice from the other roll. Using a fork, seal the edges together to hold the filling in. Bake 8 to 10 minutes until golden brown.

Yield: 5 dozen cookies

*Optional Mincemeat Filling instead of fruit filling: 1/2 cup prepared mincemeat, 1/4 cup chopped pecans, and 2 tablespoons maraschino cherries that have been chopped.

Note: File Photo

VANILLA WAFER CAKE

2 sticks butter, softened
2 cups sugar
6 eggs
1 tsp vanilla extract
4 cups (1 large box) vanilla wafer cookies
1/2 cup milk
1 pkg (7.5-oz) flaked coconut
1 cup chopped pecans
powdered sugar for dusting

Crush the vanilla wafers into fine crumbs using a food processor or rolling pin.

In mixing bowl, cream the butter; add sugar and beat until well combined. Add the eggs, one at a time, to butter and sugar while continuing to beat; add vanilla extract. Add the vanilla wafer crumbs and milk alternately to the egg mixture. Fold in the coconut and pecans.

Pour the mixture into a greased and floured bundt or tube pan. Bake at 275 degrees for 1 hour and 15 minutes or until cake tests done when a toothpick inserted into the cake comes out clean.

  File Photo

CHRISTMAS SUGAR COOKIE RECIPE and BEST TASTING SUGAR COOKIE ICING RECIPE

 Recipe and photos from slow roasted Italian.

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt
Best Ever Sugar Cookie Icing
Pearl Sugar Balls (dragees)



Best Ever Sugar Cookie Icing - recipe below

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. 

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.) 

BEST TASTING SUGAR COOKIE ICING RECIPE

 6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

  In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.

Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

 

FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla; beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

 Note: File Photo