Monday, April 30, 2018

ESPRESSO-FLAVORED CHOCOLATE PUDDING

1 carton (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt, divided
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla
1/4 to 1/2 tsp espresso powder (according to your taste)
12 chocolate-covered coffee beans for garnish, if desired

In a food processor or blender container, combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder. Process the mixture just until smooth. Divide evenly between 4 serving dishes. Refrigerate until set, about 2 hours. Before serving, top each dish with 1 tablespoon of the remaining vanilla yogurt and 3 of the coffee beans, if desired.

Yield: 4 servings
Per serving with coffee beans: 211 calories, 31 g carbs, 13 g protein, 4 g fiber

 File photo for reference only.

Saturday, April 28, 2018

PEACH FLUFF PIE

I belong to several facebook groups that share recipes, memories, and other ideas. I saved this from one of those groups. I failed to mark the group but based on the author's note below about winter I think it is probably from the Christmas group. Peaches are my favorite fruit so this one caught me eye. As she stated at the end, it is Mmmmmm!

I live in the sticks, six miles from the nearest store. Not so handy in the winter to run to the store for the ingredients for a last minute dessert or meal idea. Over the years, I've learned to use what I have on hand, and concoct new recipes. This I'd my latest, a peach fluff pie. The crust is a sugar cookie crust.

Sugar cookie crust
1/2 stick cold butter
1 cup flour
1/2 cup powdered sugar
Stir sugar and flour together, add butter( I cut it up to make it blend faster)
With pastry blender, cut butter into flour and sugar til soft pebbles form in the flour.
Press this into the bottom and sides of an 8-9 inch pie plate bake for 15-20 minutes, or until browned.
Let cool for one hour.

Peach fluff pie
1 15 oz can of peaches, drained and pureed.
1/4 cup powdered sugar
1 8 oz brick cream cheese, softened
1 8 oz container of cool whip.
With mixer, blend cream cheese and powdered sugar til smooth. Add peaches, beat til well blended
Stir in the cool whip by hand, slowly as not to collapse the coolwhip.
Pour into pie crust
Chill at least 1 hour to firm.
Mmmmmmm!!!!!

This photo is the original author's.

Friday, April 27, 2018

LEMON RAISIN QUICK BREAD

1 1/2 cups lemon yogurt
1/4 cup butter, melted
1 large egg
1/2 tsp grated lemon peel
1 1/4 cups all-purpose flour
3/4 cup white whole-wheat flour
4 tbsp sugar, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup raisins
3/4 cup chopped walnuts, optional

Preheat oven to 350 degrees.
Spray an 8-inch loaf pan with nonstick cooking spray; set aside.

In a large mixing bowl, combine yogurt, butter, egg and lemon peel; mix well. Add both flours, 3 tablespoons of the sugar, baking powder, baking soda, and salt; stir just until blended.

Stir the raisins into the mixture along with the walnuts, if using.

Pour batter into the prepared pan; smooth the top and sprinkle the remaining 1 tablespoon of the sugar over the top.

Bake at 350 degrees 40 to 45 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

Cool in the pan for 30 minutes then remove to a wire rack to cool completely.

 No photo so used this clip art.


Thursday, April 26, 2018

LOW-SUGAR DARK CHOCOLATE PEANUT BUTTER BROWNIES

These brownies are lower in sugar than most and have no butter or oil! Yet they are very tasty.

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs + 1 egg yolk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
4-oz dark chocolate, melted
1/3 cup peanut butter

Preheat oven to 350 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

In another mixing bowl, whisk together eggs and egg yolk, applesauce, vanilla, and melted chocolate.

Combine the wet ingredients into the dry ingredients; stir until smooth.

Pour the batter into the prepared baking pan. Drop peanut butter in dollops over the batter. Swirl into mixture with a butter knife.

Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center comes out clean.

Cut into 9 or 12 brownies.




Wednesday, April 25, 2018

CHERRY PIE COOKIES

1/2 cup butter, softened
1/2 cup margarine, softened
2 cups all-purpose flour
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 can (21-oz) cherry pie filling
1/2 cup white and/or milk chocolate chips

Preheat oven to 325 degrees.
Line a baking sheet with parchment paper; set aside.


Mix butter and margarine until fluffy. Add flour, powdered sugar and vanilla just until combined and a soft dough is formed.

Roll the dough into two-inch balls. Place on the prepared baking sheet. Press thumb into center of cookie to make a well. Using a small spoon, fill well with cherry pie filling.

Bake at 325 for 12-15 minutes. Cool on a wire rack.

Melt chocolate chips according to the package directions and drizzle over the cookies. Allow chocolate to set before serving or storing.

Note: These are a lot like mini cherry pies. Recipe works best when butter/margarine are really soft.


Photo and recipe idea from Lucky Leaf.

 

Tuesday, April 24, 2018

CREAM CHEESE MINTS

1 pkg (8-oz) full-fat (no less fat or fat-free) cream cheese, softened
3 tbsp butter, softened
Mint extract to suit taste (up to 1 tsp)
7-8 cups powdered sugar, + extra for rolling, if necessary
Food coloring, if desired
Optional toppings: sparkling colored sanding sugar, sprinkles, crushed peppermint candies, etc

In large mixer bowl, beat cream cheese and butter until smooth. Add extract.

Add 2 cups of the powdered sugar at a time, mixing and adding until a stiff dough forms. If using food coloring, add at this stage, incorporating powdered sugar until dough is not too sticky.

Cover and refrigerate approximately 2 hours or until firm enough to handle.

Line some baking sheets with waxed paper.

To make star shaped mints, use a star-tip on a pastry bag.

To make balls, scoop up dough by the teaspoonful and roll into balls. Balls may be flattened slightly with the tines of a fork, if desired.

Roll or sprinkle with sanding sugar or other toppings at this time, if using.

Allow mints to dry on the baking sheets, uncovered, for 3 hours. If necessary, flip then to allow bottoms to dry.

Store mints in refrigerator in an airtight container or may be frozen in an airtight container for up to 3 months.


Monday, April 23, 2018

RASPBERRY BUTTERMILK PIE

1 unbaked deep-dish 9-inch pie crust
3 eggs, room temperature
2 tbsp all-purpose flour
1 cup buttermilk
3/4 cup + 2 tbsp sugar
1/4 cup butter, melted
1/4 cup honey
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups fresh raspberries (does not work well with frozen berries)

Preheat oven to 425 degrees.
Bake crust for 5 minutes, prick any puffed up area with a fork to release air; set aside.

Reduce over temperature to 350 degrees.

In a large bowl beat eggs and flour until blended. Add the buttermilk, sugar, butter, honey,
vanilla extract and salt; beat until sugar is dissolved.

Gently stir the raspberries into the buttermilk mixture and pour into the crust.

Bake at 350 degrees 50 minutes or until knife inserted near the center comes out clean. After 30 minutes if crust edges are getting to brown, cover edges with foil strips or use a pie crust shield to prevent over browning.

Allow pie to stand for 30 minutes before cutting to serve.
 
 This is a file photo of a similar recipe.




Saturday, April 21, 2018

BANANA PUDDING WITH A TWIST

6 large egg yolks
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups half-and-half
2 tbsp salted butter
1/4 tsp coconut extract
3 tsp vanilla extract, divided
3 cups heavy cream
1/2 cup powdered sugar
1 pkg (11-oz) vanilla wafers
6 small ripe bananas, sliced and dipped in lemon juice to  keep from turning

In a medium bowl whisk egg yolks until thick and lemon colored, about 1 minute.

In a large heavy saucepan, stir together granulated sugar, flour, and salt; gradually whisk in half-and-half. While whisking constantly, bring mixture just to a boil over medium heat (about 6 to 8 minutes). Remove from heat.

Gradually whisk about 1/4 of the hot sugar mixture into egg yolks; gradually add yolk mixture to the remaining hot sugar mixture, whisking constantly. Return to the heat; cook over medium, whisking constantly, for 1 minute. Remove from heat and whisk in butter, coconut extract, and 2 teaspoons of the vanilla extract. Transfer to a medium bowl and place plastic wrap directly on the warm filling. Cool completely (about 2 hours).

Beat the heavy cream and the remaining teaspoon of vanilla at medium speed of electric mixer until foamy; gradually add powdered sugar and beat until medium peaks form.

Reserve 12 vanilla wafers. Arrange half of the remaining wafers in 1 layer in bottom of a 3 1/2 to 4-quart bowl. Top with half the banana slices, half the custard, and half the whipped cream. Repeat layers with remaining. Top with the reserved wafer that have been crumbled.

Yield: 16 (1 cup) servings. For smaller gatherings, halve the recipe and place in individual dessert dishes.

Note: This is a SL recipe with a Just a Pinch photo.

Friday, April 20, 2018

CHOCOLATE-CITRUS BARS

Crust:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup butter, slightly softened
1/4 cup powdered sugar
1 tbsp orange or lemon peel, grated

Preheat oven to 350 degrees.

In a bowl, combine the flour and baking powder. Using your fingers, blend in the butter until of cornmeal consistency. Add the powdered sugar and citrus peel blending well. Press mixture onto the bottom of an 8-inch square baking pan. Bake for 7 minutes at 350 degrees.

Filling:
1 cup semi-sweet chocolate chips

As soon as crust is removed from oven, sprinkle chips over the crust. Allow to melt then spread evenly over the crust.

Topping:
3 eggs
3/4 cup sugar
2 tbsp orange or lemon peel, grated
Dash of nutmeg
1/2 tsp baking powder
Powdered sugar

Combine all the topping ingredients in a bowl; mix thoroughly. Pour mixture over the chocolate layer. Bake at 350 degrees 20-25 minutes or until top is lightly brown. Cool. Dust with powdered sugar.

Cool completely before cutting into 9 or 12 bars.

File Photo for reference only. Sorry I did not take a picture. This is the closest I could find. They look a lot like this picture except no chili powder on top! If you want to fancy up the top, I would add shaved chocolate over the powdered sugar.


Thursday, April 19, 2018

ORANGE LEMON CITRUS BREAD

1 cup milk
1/2 cup canola or coconut oil
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tbsp + 1/2 tsp grated lemon peel, divided
2 tsp baking powder
1 1/2 tsp grated orange peel
1/4 tsp salt
1/4 cup orange marmalade, warmed*

Preheat oven to 350 degrees.
Grease and flour a 9X5-inch loaf pan; set aside.

In a large bow combine milk, oil, egg, and vanilla; mix well.  Add, sugar,1 tablespoon of the lemon peel, baking powder, orange peel and salt; stir just until blended. This is a thin batter.

Pour batter into the prepared pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan 5 minutes.

While cake cools, stir the remaining 1/2 teaspoon of the lemon peel into the warm marmalade.
*Warm marmalade by microwaving on high 15 seconds or until slightly melted.

Remove bread from the pan to a wire rack and spread marmalade mixture over the top.

Cool completely before slicing to serve.

Note: File Photo

Tuesday, April 17, 2018

HONEY-GLAZED SNACK MIX

4 cups corn cereal squares
1 1/2 cup miniature pretzels
1 cup pecans
1/3 cup butter
1/4 cup honey

Combine the first three ingredients in a heat-proof bowl.

Melt butter in a small saucepan, stir in honey and blend well. Pour mixture over the cereal mixture.

Spread out in a jellyroll pan or a baking sheet that has sides. Bake at 350 degrees 12-15 minutes until lightly glazed, stirring occasionally.

Spread mixture on waxed paper to cool.

Photo from TOH

Monday, April 16, 2018

LEMON-VANILLA CAKE ROLL

If you love to bake and have the time, this is a delicious recipe from an old Food Network Magazine.

CAKE:
Cooking Spray
6 large eggs, separated, at room temperature
1/2 tsp fresh lemon juice
1 1/2 cups confectioners' sugar, + more for dusting
1/4 cup vegetable oil
1/4 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

FROSTING AND FILLING:
5 large egg whites
1 1/3 cups granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
Pinch of salt
3 sticks unsalted butter, cut into  pieces, at room temperature
1 tbsp finely grated lemon zest, + 2 tbsp fresh lemon juice
1/2 cup lemon curd

Cake Directions:
Preheat oven to 375 degrees.
Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line bottom with parchment paper and spray the paper.

In a large mixer bowl beat egg whites and lemon juice at medium speed until soft peaks form, about 3 minutes. Add the 1/2 cup confectioners' sugar, increase speed to medium-high and beat until stiff peaks form, 3 to 4 minutes.

In a separate large bowl, whisk egg yolks with oil, milk, and vanilla seeds until smooth.

In a medium bowl sift in the remaining cup of confectioners' sugar, flour, baking powder and salt together; whisk into the yolk mixture until smooth. Stir about 1/3 of the egg whites into the batter with a rubber or silicone spatula, then fold in remaining whites in two batches.

Spread batter into the prepared pan; bake until cake springs back when gently pressed, 12 to 14 minutes.
Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel, (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove top baking sheet and parchment paper.

Starting at a short end, roll up the cake and the towel together into a spiral. Transfer, seam side down, to a wire rack and let cool completely.

Meanwhile, make the frosting:
Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmer water (do not let bowl touch water!). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks for, 6 to 8 minutes. Beat in butter, one piece at a time, until combined (mixture may look curdled). Add lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.

Gently unroll cake. Spread 2 cups of the frosting over the cake about 1/4-inch from edges. Top with a layer of the lemon curd; swirl together. Reroll cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.

FNM Photo

Friday, April 13, 2018

MUD BARS

3/4 cup packed brown sugar
1 stick butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp all-purpose flour
1 cup (6-oz pkg) semisweet chocolate chips, divided
1 cup (6-oz pkg) white chocolate chips, divided
1/2 cup chopped pecans or walnuts

Preheat oven to 375 degrees.
Line a 9-inch square pan with foil letting ends extended for lifting. Spray foil with nonstick cooking spray.

Combine brown sugar and butter in large mixer bowl; beat at medium speed 2 minutes or until creamy. Beat in egg and vanilla until well blended. Beat in baking soda and salt.

Add flour to mixture and stir until blended. Stir in 2/3 cup each of the chips and the nuts. Spread batter into pan.

Bake at 375 for 23 to 25 minutes or until center is firm to the touch. Do not overbake!

Sprinkle remaining chips over the hot bars; let stand until chips soften then spread over the top of the bars.

Cool completely on a wire rack before cutting into 16 bars to serve.

I do not have a picture of this recipe so I found this similar one on the internet.

Thursday, April 12, 2018

CHOCOLATE POTS de CREME

6 egg yolks
6-oz dark chocolate chips
3 tbsp sugar
2 cups heavy cream

Combine egg yolks, chocolate and sugar in a blender and pulse a few times.

Heat cream to simmering; pour over the chocolate mixture and blend immediately on high 1 to 2 minutes, until chocolate is completely melted.

Pour into individual serving dishes and cover with plastic wrap placed directly on surface of custard to prevent a skin from forming on top.

Chill at least one hour before serving.

Top with a whipped cream garnish, if desired.

Note: File Photo

Wednesday, April 11, 2018

STRAWBERRY BAVARIAN PIE

1 pkg (3-oz) strawberry gelatin
1 tbsp sugar
1/8 tsp salt
1 cup boiling water
1/2 cup cold water
1 pkg (10-oz) Birds Eye quick thaw strawberries
1 cup frozen whipped topping, thawed
1 baked 9-inch pie shell, cooled
Whipped cream, optional
Fresh whole strawberries, optional

 Dissolve gelatin, sugar, and salt in the boiling water; stir until dissolved. Add the cold water and frozen strawberries. Stir gently until fruit thaws and separates. Chill until slightly thickened.

Add whipped topping; blend  until smooth (may appear slightly curdled but will smooth out on blending). Pour into pie shell. Chill until firm, about 4 hours.

Garnish with whipped cream and whole strawberries, if desired.

Note: File Photo

Monday, April 9, 2018

ORANGE PINEAPPLE DELIGHT CAKE

1 box orange cake mix*
4 eggs
3/4 cup canola oil
1 can (11-oz) Mandarin oranges including the juice
1 can (20-oz) crushed pineapple (reserve juice)
1 (4-serving size) pkg instant vanilla pudding mix
1 carton (9-oz) frozen whipped topping, thawed

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

Mix together the cake mix, eggs, oil, and oranges; pour into the prepared pan. Bake at 350 for 30-40 minutes until cake tests done. While the cake is still warm, pour 3/4 cup of the pineapple juice over the cake.
Allow cake to cool completely.

After cake is cooled, mix the pineapple with the pudding mix and whipped topping. Spread mixture over the cooled cake. Refrigerate.

*May substitute yellow cake mix.

File Photo

Friday, April 6, 2018

NESTLE'S CHOCOLATE MINT SUGAR COOKIE DROPS

2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar, divided
3/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 (10-oz) pkg Nestle Toll House mint-chocolate morsels

In a small bowl, combine flour, baking powder and salt: set aside.

In a large bowl, combine 1 cup of the sugar with the vegetable oil; mix well.  Beat in the eggs and vanilla. Gradually add the flour mixture. Stir in the mint-chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Shape into balls and roll in the remaining sugar. Place back on baking sheet and bake at 350 degrees for 8 to 10 minutes.

Yield: About 5 1/2 dozen cookies


Wednesday, April 4, 2018

CRANBERRY APPLE CHUTNEY

Note: This is a SPICE ISLANDS recipe. Since it is their recipe, I will use their name brand on the spices.

1 bag (12-oz) fresh OR frozen cranberries
1/4 cup water
2 large apples, cored, chopped
1 1/2 cups sugar
2/3 cup finely chopped onion
2/3 cup golden raisins
2 tsp minced fresh ginger
1 tsp Spice Islands minced garlic
1 tsp salt
1 tsp Spice Islands ground allspice
1/4 tsp Spice Islands Ground Saigon Cinnamon
1/8 tsp Spice Islands ground cloves
2/3 cup dark corn syrup
1/3 cup cider vinegar
2/3 cup chopped pecans

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large sauce pan. Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes.

Add corn syrup, vinegar and pecans. Cook, uncovered, 15 minutes, stirring frequently.

Note: Delicious served with turkey, chicken, pork, and baked ham.




Tuesday, April 3, 2018

BUTTER PECAN CAKE WITH APRICOTS

1 box (2 layer size) Betty Crocker™ SuperMoist™ butter pecan cake mix
3/4 cup water
1/4 cup vegetable oil
3 eggs 
1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
3/4 cup apricot preserves
1 container Betty Crocker™ Whipped whipped cream frosting
15 pecan halves or pieces 
 
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. 
 
In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the prepared pan.

Bake at 350 degrees 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack, about 1 hour.

Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered. 
This is a Betty Crocker recipe and photo. It is a 5-star rated recipe.
 

Sunday, April 1, 2018