Tuesday, February 27, 2018

RASPBERRY CINNAMON APPLESAUCE

1 pkg (10-oz) frozen red raspberries in lite syrup, thawed
3 cinnamon sticks
4 lbs Granny Smith apples, peeled, cored, & coarsely chopped
Sugar, optional if needed

Place raspberries, cinnamon, and apples in a large saucepot or Dutch oven.  Bring the mixture to a boil; reduce heat to low and cover.  Simmer for 15 to 20 minutes or until the apples are tender, stirring occasionally.  Stir in sugar, if using.  Remove the cinnamon sticks.  Pour into a container with lid, cool down and refrigerate.

Yield: 6 cups
 Note: File Photo

Monday, February 26, 2018

REFRESHING STRAWBERRY COOLER

1 pkg (10-oz) frozen sweetened strawberries*
1 cup milk
1 cup water
1/2 tsp vanilla
6 - 8 ice cubes

*May substitute 1 cup fresh berries + 1/4 cup granulated sugar

Combine the first 4 ingredients in blender container and blend until smooth; add ice cubes, one at a time, and continue processing until thoroughly incorporated.

Serve immediately.

Thursday, February 22, 2018

CARAMEL PUMPKIN PIE DIP

1 pkg (8-oz) cream cheese, softened
2 tbsp confectioners' sugar
1 tsp vanilla extract
1 can (15-oz) pure pumpkin
1 tsp pumpkin pie spice
5 graham crackers, crushed and divided
3 tbsp caramel sauce, divided
Whipped cream and crushed pecans for garnish, optional
Sliced apples for serving

In a bowl mix cream cheese, confectioners' sugar and vanilla extract until well combined. Stir in pumpkin and pie spice. Mix until uniform. Pour a thin layer of crushed graham cracker in the bottom of your serving dish. Top with a layer of pumpkin mixture, using a spatula to evenly spread. Top with 1 tablespoon caramel sauce, spooning evenly over pumpkin.

Repeat layering process once more. Top with whipped cream, remaining graham sauce and pecans. Serve with apple slices and refrigerate any leftovers.

Yield: 10 servings
Per serving: 190 calories,12 g (6 g sat) fat, 30 mg cholesterol, 135 mg sodium, 19 g carbs, 2 g fiber,12 g sugar, 3 g protein


Recipe and Photo From Kroger

Tuesday, February 20, 2018

BLANCHE'S HOMEMADE STRAWBERRY ICE CREAM

This recipe is from my collection of old fashion recipes so the directions may not read as you are used to.  I post my old fashion recipes as they are written.

2 pints fresh strawberries, washed and hulled
2 cups sugar
6 egg yolks
3 cups milk
1 tbsp vanilla extract
3 cups heavy cream
10 drops red food coloring, optional

Place strawberries in blender container and puree; mix in 1 cup of the sugar and refrigerate for 1 hour.

In a saucepan, beat the egg yolks, and the other cup of sugar together; slowly stir in the milk.  Cook mixture over medium heat until it coats a metal spoon.  Add the vanilla and allow to cool down.  Stir in the cream and food coloring, if using.  Chill mixture then pour into a 4-quart ice cream freezer and follow manufacturer's directions.

Note: File photo

Sunday, February 18, 2018

CHERRY NUT BREAD

This is an old recipe from my childhood hometown in Southern Indiana. The picture is a file photo.

2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup chopped nuts
3 tsp melted shortening (I update with canola oil!)
1/2 cup cherry juice
1/2 cup Milnot (evaporated milk)
1 egg, beaten
1/3 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.


Sift the dry ingredients (flour, baking powder, salt, and sugar) together; add nuts.

Mix the liquids (shortening/oil, juice, milk) and egg together; add the cherries.  Blend the liquid mixture into the dry ingredients just until moistened.  Bake in prepared loaf pan for about an hour at 350 degrees, or until done.

TURTLE TOPPED BROWNIES

4 oz good quality bittersweet baking chocolate
1/2 cup butter, cut into several pieces
1 cup packed brown sugar
1 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
2 tbsp whole-wheat flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly butter and dust with flour an 8-inch square baking pan; set aside.

In a 2 or 3-quart saucepan, melt the chocolate and butter together over low heat, stirring just until smooth.  Remove the pan from the heat and allow to cool to room temperature.

When chocolate mixture has reached room temperature, stir in the brown sugar and vanilla.  Add the eggs and mix well. 

In a small bowl sift together the flours, baking powder, and salt.  Slowly fold the flour mixture into the chocolate mixture and mix together well.  Stir in the chocolate chips.  Pour the batter into the prepared pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

TURTLE TOPPING:
3/4 cup sugar
pinch of salt
1/3 cup light corn syrup
3 tbsp water
1/3 cup heavy whipping cream
1 tsp vanilla
1 1/2 cups chopped pecans

Once the brownie has cooled, combine the sugar, salt, corn syrup, and water together in a 3-quart saucepan.  Bring to a boil over medium heat and boil until it turns to a golden caramel.  Remove the pan from the heat and slowly add the cream and vanilla.  Quickly stir in the pecans, pour over the brownie layer in pan.  Cool on a wire rack.  When cooled, cover brownies and refrigerate until the caramel is firm.  This will take around 2 hours.



Friday, February 16, 2018

SWEET BISCUITS WITH CHOCOLATE CHIPS AND PECANS

2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, cut-up
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 egg
1 cup heavy cream
2 tsp vanilla extract
additional cream, optional
additional sugar, optional

In a large bowl combine the flours, sugar, baking powder and salt.  Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs.  Stir in the chocolate chips and the pecans.

Whisk the egg, cream, and vanilla together with a wire whisk.  Stir the egg mixture into the flour mixture using a fork.  Stir only until the dry ingredients are moistened and mixture resembles a dough.
Place dough onto the prepared baking sheet/s using a 1/3 cup measure.  If desired, brush additional cream over the top and sprinkle lightly with additional sugar. 

Bake at 425 degrees 17 to 20 minutes until golden brown.  Best when served warm (reheat any leftovers for a few seconds in the microwave).

File photo for reference only.

Thursday, February 15, 2018

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.
12 Eggs
1 1/2 cups milk
1/4 tsp Baking powder
1/4 cup Brown sugar, firmly packed
3 tbsp Confectioners' sugar
2 tbsp Mccormick cinnamon, Ground
5 tsp Mccormick vanilla extract
1 loaf Challah bread*
1/4 cup Butter
3 tbsp Milk
1/2 cup Whipped cream cheese
Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
*May use brioche bread
Note: This is a McCormick's recipe and picture.

OLD FASHION TOFFEE BARS

1 stick butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 pkg (6-oz) semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl beat the margarine and brown sugar together until light and fluffy; blend in the egg and vanilla extract.  Add the flour and mix together well.  Spread the dough onto a 15 x 10 x 1-inch jelly roll pan.  Bake at 350 degrees 20 to 25 minutes until lightly browned.

Remove from oven and immediately sprinkle the chocolate chips over the entire top of the baked bars and let stand for several minutes.  As chocolate chips melt, spread over the top and sprinkle with the pecans.  Cool then cut into 42 bars.

 File photo for reference only.

Wednesday, February 14, 2018

MANDARIN ORANGE-CHOCOLATE CHIP CAKE WITH ICING

CAKE:
3/4 cup evaporated milk
1 1/2 tbsp vinegar
3 1/4 + 2 tbsp all-purpose flour
1/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cups butter, softened
1 3/4 cups + 2 tbsp sugar
4 large eggs
1 tbsp vanilla extract
1 1/2 tsp butter flavoring
1 1/2 tbsp chocolate extract
2 tbsp orange extract
1 1/4 cups water
1 1/4 cups mini chocolate chips

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

In a cup, combine the evaporated milk and vinegar; set aside.
Sift the flour, salt, and baking soda together; set aside.

In a large mixing bowl, blend the butter and sugar together until creamy and smoooth.  Beat in the eggs, one at a time and beating well after each addition.  Add the vanilla extract, butter flavoring, chocolate extract, and orange extract; beat well.  Beat in the milk/vinegar mixture.  Alternately add the flour mixture and water, starting and ending with flour.  Add the flour 3 times and the water 2 times, beating after each addition.

Fold the chocolate mini chips into the batter and divide batter evenly into the 3 baking pans.  Gently tap pans on counter to level.  Bake at 350 degrees approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pan for 5 minutes.  Remove from pan and cool completely on wire racks before icing.

ICING:
1 block (8-oz) cream cheese, softened
1 tsp vanilla extract
1/2 tsp butter flavoring
1 1/2 tsp chocolate extract
2 tsp orange extract
1 lb sifted powdered sugar
dash of salt
1 tbsp water
1 can (8-oz) Mandarin oranges, well drained

Using an electric mixer on low speed, blend the cream cheese with the vanilla extract, butter flavoring, chocolate extract, and orange extract.  Add the powdered sugar, salt, and water and beat until smooth and of spreading consistency. 

To assemble: Place one layer on cake plate and spread icing over the top, place second layer over the iced layer and top with icing.  Place the third layer on top and frost the top.  With all three layers stacked, frost the sides of the cake.  When cake is fully frosted, arrange the oranges on the top as garnish. 

 File Photo used for reference only.

HAPPY VALENTINE'S DAY TO ALL MY FOLLOWERS


Tuesday, February 13, 2018

PEANUT BUTTER AND MILK CHOCOLATE CHIP MORSEL COOKIES

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
1 pkg (12-oz) peanut butter and milk chocolate chip morsels
1 cup chopped pecans
Preheat oven to 375 degrees.
In a small bowl combine the flours, baking soda, and salt.
In a large mixer bowl beat the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each. Beat in the flour mixture.
Stir the peanut butter and chocolate chip morsels and the nuts into the dough. Drop by rounded tablespoons, about 2-inches apart, onto ungreased cookie sheets. Bake for approximately 10 minutes or until lightly browned.
 
Yield: Approximately 5 dozen cookies
 
 

Monday, February 12, 2018

STRAWBERRY DELIGHT CAKE

1 box cake mix, white or yellow

Prepare according to the box directions. Bake in 9 x 13-inch baking pan according to the box directions.

1 large box strawberry jello
3 1/2 cups hot water
1 pkg (16-oz) frozen strawberries, partially thawed

Right before cake is finished baking dissolve the gelatin in the hot water, stirring gelatin is dissolved. Stir the strawberries into the hot gelatin mixture. After cake is removed from oven, poke holes in the cake and pour the gelatin mixture over the top of the cake. Allow cake to cool in pan.

2 envelopes Dream Whip topping mix
2 pkg (8-oz) cream cheese, softened
1/4 cup sugar

Whip the two packages of the whipped topping mix according to the package directions. Cut cream cheese into several pieces and whip into the whipped topping. Add the sugar whipping until dissolved.

 Note: File Photo

Sunday, February 11, 2018

PB BROWNIE COOKIES

1 pkg (19 1/2-oz) fudge brownie mix
1/4 cup butter, melted
4-oz (1/2 8-oz bar) cream cheese, softened
1 large egg
1 cup confectioners' sugar
1 cup creamy peanut butter
3/4 cup chocolate fudge frosting

Preheat oven to 350 degrees. 

In a medium bowl beat the brownie mix, melted butter, cream cheese, and egg for 50 strokes with a wooden spoon or silicone spatula until well blended.

Drop the dough by tablespoonfuls 2-inches apart onto ungreased cookie sheets to make 24 cookies.  Smooth edge of each dough mound to form a round cookie.

In a small bowl mix the powdered sugar and peanut butter with spoon until mixture forms a ball.  Using your hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into the center of each mound of cookie dough.

Bake cookies at 350 degrees for 10 to 14 minutes until the edges are set.  Cool on cookie sheets for at least half an hour.  Remove from cookie sheets and spread a thin layer of the fudge frosting over the peanut butter portion of each cookie.

Yield: 24 cookies

Note: File Photo

Saturday, February 10, 2018

HONEY APPLE TORTE

1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges

 Note: File Photo

Friday, February 9, 2018

BANANA MUFFINS WITH CHOCOLATE CHIP STREUSEL

MUFFINS:
1/3 cup firmly-packed brown sugar
1/4 cup unsalted butter, softened
1 cup mashed ripe bananas
1 egg
1/2 tsp vanilla
3/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt

Heat oven to 350 degrees.
Line 12 muffin cups with paper liners or grease; set aside.

Combine the brown sugar and butter in large mixer bowl; beat at medium speed until creamy.  Add the bananas, egg, and vanilla; continue beating until well mixed.

Combine both flours, baking soda, cinnamon, and salt in a medium bowl.  Stir the flour mixture into the banana mixture just until moistened.  Divide the batter evenly among the 12 prepared muffin cups.

STREUSEL:
1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup firmly-packed brown sugar
1/4 cup unsalted butter, softened
1/2 cup mini semisweet chocolate chips

In a small bowl, combine the two flours, brown sugar, and butter mixing well.  Stir in the chocolate chips.  Spoon evenly over the batter in the prepared muffin tins.

Bake 18 to 25 minutes or until light golden brown.  Let muffins stand for 5 minutes then remove muffins to a wire rack to cool completely.

Note: File Photo

Thursday, February 8, 2018

HOT MILK COFFEE CAKE

 Disclaimer: I have never made this cake but thought it looked interesting.

4 large eggs
2 cups granulated sugar
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp vanilla
1 1/4 cup milk
2/3 cup butter

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch pan and set aside.

In large mixer bowl, beat the eggs on high speed of mixer until thick, about 4 to 5 minutes.  Gradually beat in the sugar until the mixture is light and fluffy.

In a small bowl, combine the baking powder with the flour; add to the egg mixture, along with the vanilla, until smooth.

Heat the milk and butter in a small saucepan over medium-low heat until the butter melts, stirring often.  Add the milk mixture to the batter and blend together well.  Pour the batter into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. 

Cool cake on a wire rack before cutting into squares to serve.
Since I have never made this cake I did not have a picture. Just used this clipart for fun.

Wednesday, February 7, 2018

BUTTERSCOTCH PECAN TART

CRUST:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 stick butter, cold and cut into pieces
2 tbsp whipping cream
1 large egg yolk

Blend the flour, sugar, and salt together in a food processor. Add the butter to the processor; pulse until mixture resembles coarse meal. In a small bowl, whisk the cream and egg yolk together using a wire whisk. Add the cream/egg mixture to the processor and blend or pulse until moist clumps form. Using your hands, gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for an hour. (Dough can be made up to a day ahead and refrigerated. Let slightly soften at room temperature before trying to roll out.)

On a lightly floured surface, roll out the dough to a 14-inch circle. Transfer dough to a 9-inch tart pan that has a removable bottom. Press the dough firmly onto the bottom and up the sides of the pan. Pierce overall with a fork and freeze until firm; about 12 to 15 minutes.

Preheat oven to 350 degrees while the dough is in freezer. Line the crust with foil and fill with dried beans or use pie weights. Bake crust about 30 to 35 minutes at 350 degrees or until the sides are set and light golden in color. Remove foil with beans or the pie weights and bake about 15 minutes longer until the bottom is lightly browned and cooked through. Cool in pan on a wire rack. Do not turn oven off!

Filling:
6 tbsp butter
3/4 cup packed brown sugar
1/2 cup whipping cream
4 large egg yolks (save 2 whites)
2 tbsp all-purpose flour
1 tsp vanilla extract
2 large egg whites, room temperature
1/4 tsp salt
1 1/4 cups coarsely chopped toasted pecans, divided

Cook the butter in a small heavy skillet over medium-high heat until it begins to brown. This should take about 2 to 3 minutes. Add the brown sugar and cream; bring to a boil while whisking to blend. Boil mixture for a minute. Transfer the mixture to a medium bowl and allow to cool until lukewarm; stir occasionally. This should take approximately a half hour.

Whisk the egg yolks and flour together in another medium bowl until blendeded. Whisk in the vanilla extract. Gradually add this mixture to the lukewarm butterscotch mixture whisking until smooth.

Beat egg whites and salt with an electric mixer until soft peaks (curl under when mixer beaters are removed). Fold half the mixture into the butterscotch mixer until blended. Fold in the remaining egg whites until just blended.

Spread a cup of the pecans evenly over the bottom of the crust. Gently pour the filling evenly over the pecans. Sprinkle the remaining pecans over the top of the filling.

Bake at 350 degrees until set and a deep brown color. This will take 25 to 30 minutes (do not overbake). Cool in the pan for at least two hours before removing from the pan.

To serve: Remove the sides from the tart pan. Cut tart into 10 servings and top each serving with whipped cream.

 Note: This is a file photo.

Monday, February 5, 2018

LEMON TARTLETS

Tart Shells:
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour


Filling:
2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 

Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets


This is a post from my Quick Fix Recipes Blog,.

CREAMY FRUIT DIP

1 pkg (8-oz) fat-free cream cheese
3/4 cup packed brown sugar
1 cup (8-oz) reduced-fat sour cream
2 tsp vanilla extract
1 tsp lemon extract
1/2 tsp ground cinnamon
1 cup cold 2% milk
1 pkg (3.4-oz) instant vanilla pudding mix
Assorted fresh fruit for dipping

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, vanilla extract, lemon extract and cinnamon until smooth. Add milk; mix well.

Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour.

Serve with fruit.

Yield: approximately 3 1/2 cups
Per 1/4 cup: 118 calories, 2 g saturated fat, 8 mg cholesterol, 21 g carbs, 4 g protein

Recipe and photo from an old TOH.

Saturday, February 3, 2018

BANANA AND CHERRY PIE

 Here's another version of cherry pie. This one features cherries over a layer of bananas. Welcome to February and cherries.

1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional

In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.

Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.

To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.

 Note: Recipe courtesy of Betty Crocker