POUND CAKE WITH LEMON AND RASPBERRY SAUCE

1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.
Yield: 16 servings

Note: File Photo

BUTTERMILK LEMON POPPY SEED CAKE

6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice

In a large mixing bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a seperate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.

Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.

This is a file photo of a similar recipe.

CINNAMON STREUSEL COFFEE BUNDT CAKE

1 regular-size yellow cake mix
1 pkg (4-serving size) instant vanilla pudding mix
2 tbsp canola oil
1 1/3 cups water
2 eggs

STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp ground cinnamon
2 tbsp butter, melted

Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan or a bundt pan; set aside.

In a large mixing bowl, blend the cake mix, pudding mix, oil, water, and eggs until well blended. Beat with an electric mixer at medium speed for 2 minutes. Spread 3/4of the batter in the prepared pan. Combine the streusel ingredients together well in a small bowl. Sprinkle 2/3 cup of the mixture over the batter in the pan. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the batter. Bake at 375 degrees for 40 to 50 minutes or until a wooden pick inserted near the center of the cake comes out clean. Cool in the pan, right side up, for 25 minutes. Remove cake from the pan and drizzle glaze over the top, if desired.

GLAZE: Blend 3/4 cup of confectioners' sugar with about 1 tablespoon of milk until smooth. Drizzle over the top of the cake allowing to run down sides.

Note: File Photo

ROYAL EGG WHITE FROSTING FOR COOKIES

This icing is edible. It does, however, dry hard. It is great for decorating cookies, especially ones you want to use as decorations. This is not an icing recommended for cakes, except for special trims, if desired.

3 egg whites at room temperature
4 cups powdered sugar
1/2 tsp cream of tartar

Using an electric mixer, beat all the ingredients together at high speed for 7 to 10 minutes. Use immediately. You cannot restore this icing to its original texture by rebeating. This icing dries quickly so work fast and keep your bowl covered with a damp cloth.

Note: If you are going to pipe delicate stringwork add a teaspoon of light corn syrup to 1 cup of icing.

Yield: 2 1/2 cups.

 File Photo for Reference Only

RICH LEMON CAKE WITH DIRECTIONS FOR MAKING INTO A HOLIDAY CENTERPIECE

1 1/2 cups granulated sugar
2 cups cake flour
2 tsps baking powder
1 (3-oz) pkg lemon gelatin
3/4 cup low-fat milk
2/3 cup canola oil
2 tbsp lemon lemon extract
4 large eggs, separated

In a mixing bowl, sift together 1 1/4 cups of the sugar, the flour, baking powder, and gelatin. In a smaller bowl, combine the milk, oil, and lemon extract. Beat the liquids into the dry ingredients until the mixture is smooth. Beat the egg yolks, one at a time, into the batter.

In a clean bowl, whip the egg whites with the remaining 1/4 cup of sugar until stiff but not dry. Fold the egg whites, lightly but thoroughly, into the batter.

Spray a ring pan with nonstick cooking spray and dust lightly with flour. Spoon batter into pan and bake at 325 degrees for 40 to 50 minutes until the cake springs back lightly when gently touched. Immediately turn out onto a wire rack to cool.

NOTE: To make into a pretty Christmas cake to use as a centerpiece on your Christmas table or dessert table, place the cooled cake on a pretty cake plate. Using a thin buttercream or your favorite white icing, drizzle over the top of the cake allowing some to run down the sides. Place 6 or 8 drained and dried Maraschino cherries spaced evenly on the top of the cake. Connect the cherries with a thin green vine line or place frosting leaves around the cherries. Thicken the remaining icing and make a ball or shell border around the bottom of the cake. Position a wide red or green candle in the center of the cake.

To use for a Thanksgiving centerpiece color some of the thickened icing in fall colors and make scattered leaves over the top. Make a bottom border the same color as your fall candle. Insert candle in center.

 

Note: File Photo for reference only.

CREAMY MINTED MOCHA MIX

Note: This mix is great to keep in the pantry for your own use. It also makes a great gift when packaged in a pretty jar or container with the instructions for use attached to a pretty ribbon.

2 hard peppermint candies
1/2 cup non-dairy coffee creamer
1/2 cup powdered sugar
1/4 cup instant coffee granules
2 tbsps unsweetened baking cocoa

In the food processor or a blender, finely crush the peppermint candies. Add the candies to the remaining ingredients and mix together well. Store in an airtight container or jar.

Instructions for use: Spoon 2 tablespoons of the above mix into a cup. Add 3/4 cup boiling water and stir. Garnish with a candy cane for a stirrer, if desired.

Note: File Photo

EASY CRUMB CRUSTS FOR PIES

This recipe calls for graham crackers but you can easily substitute chocolate wafers or gingersnaps using the same amount called for in the recipe.

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar (or Splenda granular for diabetics)
1/4 cup butter, melted

Combine the crumbs and the sugar; mix in the butter. Press firmly onto the bottom and sides of a 9-inch pie pan. For an unbaked pie crust, chill 1 hour before filling. For a baked crust, bake at 375 degrees for 8 minutes and cool thoroughly before filling.

Note: For an 8-inch pie pan, use only 1 cup of crumbs, 3 tablespoons of sugar, and 4 tablespoons of butter.

Note: File Photo

HANNAH'S CHOCOLATE-COVERED PEANUT COOKIES

1 cup salted butter, softened
1 small box vanilla instant pudding and pie filling mix
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, beaten with a fork
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups all-purpose flour, packed
1 1/2 cups quick oats
1 cup chocolate-covered peanuts (buy a 12-oz bag; you will have a few left over)
1 cup (6-oz pkg) peanut butter chips

Note: Can be hand mixed but an electric mixer works so much easier!

Preheat oven to 350 degrees.
Line cookie sheet/s with parchment paper; set aside.

In a large mixing bowl, mix butter, pudding mix, and sugars together; beat until light and fluffy.

Add egg and vanilla extract; mix in thoroughly.

Add baking soda, salt, and cinnamon; mix until well blended.

Add flour, 1/2 cup at a time, mixing after each addition.

Add oats, 1/2 cup at a time, mixing after each addition.

Remove from mixer and stir in the chocolate-covered peanuts and peanut butter chips.

Drop the cookie dough by rounded teaspoonfuls onto the prepared cookie sheet/s placing 2-inches apart; no more more 12 per standard cookie sheet.

Bake at 350 degrees 10 to 12 minutes or until the edges are golden brown.

Remove from oven and cool a couple of minutes on cookie sheet then remove to wire racks to cool completely.

Yield: 4 dozen

Note: This is basically a recipe from a Joanne Fluke novel.

DELICIOUS PINEAPPLE COCONUT PIE

1 unbaked pie crust in a 9-inch deep dish pan
1 1/2 cups sugar
1 stick butter, melted
2 tbsp flour
2 eggs, beaten
2 tsp vanilla
1 can (20-oz) crushed pineapple, drained
1 small can flaked coconut

Preheat oven to 350 degrees.

In a medium mixing bowl combine the sugar and the flour. Add the melted butter, eggs, vanilla, pineapple, and coconut. Stir the mixture to combine well. Pour the mixture into the pie shell and bake for 45 minutes at 350 degrees.

 Note: TOH photo

MARSHMALLOW CREME PEANUT BUTTER FUDGE #2

4 cups sugar
1 tall can evaporated milk
3/4 stick of butter
1 cup marshmallow creme
1 cup peanut butter

In a 2 1/2 to 3-quart saucepan cook the sugar and milk together until they reach the soft ball stage (you can make a soft ball when you drop a couple drops of the mixture into a cup of cold water). Remove from the heat and add the butter, marshmallow creme and peanut butter. Beat until the mixture starts to stiffen and is smooth. Pour into a buttered pan, let set until firm then cut into squares.
 

 Note: File Photo

GRANDMA'S PUMPKIN GINGERSNAP PIE

1 1/2 cups half & half cream
1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

File photo for reference only.

CHOCOLATE BLISS COOKIES

2 pkgs (8 squares each) semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter, slightly softened
2 eggs
1 tsp vanilla
1/2 cup all-purpose flour
1/4 tsp baking powder
2 cups chopped walnuts

Preheat oven to 350 degrees.

Coarsely chop 8 of the chocolate squares; set aside. Microwave the remaining 8 chocolate squares in a large microwavable bowl on high for 2 minutes; stir after 1 minute. Stir until all the chocolate is completely melted. Add the brown sugar, butter, eggs, and vanilla. Stir the mixture with a wooden spoon until it is well blended. Add the flour and baking powder; mix well. Stir in the chopped chocolate and the walnuts. Drop by rounded tablespoonfuls of dough onto ungreased baking sheets.

Bake at 350 degrees for 12 to 13 minutes or until puffed and shiny. Cool for a minute before removing from the baking sheets to wire racks to cool completely.

 

NOTE: If you omit the nuts, increase the flour by another 1/4 cup.

Yield: about 30 cookies 

Note: File Photo

BUTTERY ALMOND SHORTBREAD BARS

2/3 cup butter flavored shortening
2/3 cup sugar
1 egg, separated
2 tbsp milk
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp water
1/2 cup (or more)  finely chopped almonds

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

In a medium mixing bowl, cream together the shortening, sugar, egg yolk, milk, and almond extract. Add the flour to the mixture and blend together. Spread the mixture evenly into the prepared pan. Add the water to the egg white in a small mixing bowl. Beat the mixture until until foamy. Brush the egg white mixture over the surface of the dough. Sprinkle with the almonds, pressing them down gently with your fingertips. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Cool for 10 minutes before cutting into bars.

Note: File Photo

BUTTERY CARAMEL CORN WITH ALMONDS

1/2 cup packed brown sugar
1/3 cup white corn syrup
1/4 cup butter
1/2 tsp vanilla extract
2 quarts popped popcorn
1 cup coarsely chopped blanched almonds

Preheat oven to 300 degrees. Generously grease a baking sheet. In a large saucepan or Dutch oven blend brown sugar, corn syrup, butter and vanilla extract. Cook over medium-high heat for about 2 minutes, or until light and foamy. Stir constantly during cooking. Remove from the heat, add the popcorn and stir to coat thoroughly. Stir in the almonds. Spread on the prepared baking sheet. Bake at 300 degrees for about 15 minutes, stirring once. Cool. Break into bite-sized pieces. Store in a covered container.

Note: File Photo

MAPLE APPLE STEAMED PUDDING WITH HARD SAUCE

1/4 cup butter flavored shortening or butter
1/2 cup packed brown sugar
1 egg
1/3 cup maple syrup
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 cup buttermilk
1 cup chopped apples
Hard Sauce (recipe follows)

Grease an ovenproof 6-cup mold or pudding dish. Dust the mold or dish with granulated sugar; set aside.

In a medium mixing bowl, combine the shortening or butter, brown sugar, egg, and maple syrup. Beat the mixture at low speed of an electric mixer until blended. Add the flour, baking powder, cinnamon, baking soda, ginger and buttermilk. Beat at medium speed until blended, scraping down the bowl frequently. Stir in the apples. Spoon the mixture into the mold. Cover mold tightly with a double thickness of heavy-duty aluminum foil.

Place 1-inch of water in a Dutch oven. Place the mold on a rack in the Dutch oven. Cover. Cook over high heat until the water boils. Reduce the heat and cook at a very slow boil for 2 to 2 1/2 hours or until a wooden toothpick inserted in the center of the pudding comes out clean. If you need to add more water during cooking, lift the lid and quickly add boiling water. Remove the pudding in the mold from the Dutch oven. Remove the aluminum foil from the pudding. Allow the steam to escape before attempting to remove the pudding from the mold. Serve with the Hard Sauce.

HARD SAUCE:
1/4 cup butter
2 tbsp apple juice
1 1/2 cups confectioners' sugar
dash of ground nutmeg

In a small mixing bowl, combine the butter and apple juice. Beat at low speed of electric mixer for 1 minute. Add the confectioners' sugar and nutmeg; beat at medium speed until smooth. Spoon into a small bowl and refrigerate at least an hour.

Note: File Photo for Refence Only.

Not this exact recipe.

COFFEE AND CREAM COOKIES

This is another of author Joann Fluke's recipes.

1 cup granulated sugar
1 cup packed brown sugar
1 cup salted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup strong coffee at room temperature
2 tsp instant espresso
1 tsp salt
2 tsp baking powder
3 1/2 cups all-purpose flour, packed down when measuring
2 cups white chocolate chips
Approximately 50 to 60 white miniature marshmallows (You need one per cookie)

Line baking sheets with parchment paper or spray with nonstick cooking spray.

Note: This recipe is easier using an electric mixer but can be done by hand.

Combine the sugars in a larger mixing bowl and beat on low to combine. Add softened butter and turn speed to medium; beat until mixture is light and fluffy.

Add eggs, one at a time, beating after each addition. Add vanilla extract and strong coffee; beat until mixed in.

Beat in the instant espresso, salt, and baking powder until blended.

Add in the flour, 1/2 cup at a time, beating after each addition.

Stir the chips in by hand.

Drop spoonfuls of  the cookie dough on cookie sheets, 12 mounds per average-size cookie sheet. Use wet fingers to shape the mounds into cookie. Place your clean thumb into the center of each mound and place a mini marshmallow into the indention. Press marshmallow down slightly.

Bake at 350 degrees 10 to 12 minutes just until nicely browned.

Cool on the cookie sheets for 2 minutes before removing to wire racks to cool completely.

Yield: 4 to 5 dozen based on cookie size.

Just for fun clipart.

TROPICAL ANGEL FOOD CAKE DESSERT

1 (10-oz) angel food cake
1 container (12-oz) frozen whipped topping, thawed
1 can flaked coconut, toasted*
1 jar (6 or 7-oz)maraschino cherries, well drained and chopped
1 can (15-oz) can crushed pineapple

Break the angel food cake into bite-sized pieces. Arrange half of the cake pieces in the bottom of a 13 x 9-inch pan. Top with half of the undrained crushed pineapple and half the chopped cherries. Spread half of the whipped topping over the fruit; top with half the toasted coconut. Repeat the layers exactly as before, ending with the topping and coconut. Cover and refrigerate overnight.

*Toasting the coconut is optional.

Note: File Photo for reference only.

COCONUT THUMBPRINTS

1/2 cup butter-flavored shortening
1/2 cup sugar
1 egg, separated
1 tsp vanilla
3/4 cup unsifted all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
2/3 cup flaked coconut
1/4 cup thick preserves or jam

Preheat oven to 375 degrees. Lightly grease 2 cookie sheets; set aside.

In a large mixer bowl, cream the shortening with the sugar, egg yolk and vanilla at medium speed of an electric mixer. Combine the flour, salt, and baking powder; add to the creamed mixture. Blend together well. Form batter into balls about 1-inch in diameter. Beat egg white until slightly frothy. Dip the dough balls into the egg white then roll in the coconut. Place on the prepared baking sheets. Make a shallow depression in the center of each cookie, using your thumb. Place 1/2 teaspoon of preserves or jam in the depression of each cookie. Bake at 375 degrees for 8 or 9 minutes or until coconut begins to brown. Cool on baking sheets about 1 or 2 minutes then remove to wire racks to cool completely.

Yield: approximately 2 dozen cookies

Note: File Photo

OOOH SO GOOD WARM BROWNIE PUDDING CAKE

3/4 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup + 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tbsp butter, melted
1 tsp vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water

Preheat oven to 350 degrees. Spray a 9-inch square baking pan or dish with nonstick cooking spray; set aside.

In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and the 1/3 cup cocoa. Combine the milk, butter, and vanilla in a measuring cup and stir the mixture into the dry ingredients just until blended. Spoon the batter evenly into the prepared pan.

Combine the brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle the mixture over the batter in the pan. Pour boiling water over the entire mixture but do not stir! Bake at 350 degrees for 35 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving. Put onto a dessert plate or bowl and top with whipped cream or vanilla ice cream, if desired.

 

 Photo from Kraft Foods

CRANBERRY-MINCEMEAT PIE

pastry for a 2-crust pie
2/3 cup sugar
2 tbsp cornstarch
2/3 cup water
1 1/2 cups fresh cranberries, rinsed and drained
1 jar mincemeat
1 egg yolk
2 tbsp water

Preheat oven to 425 degrees. Line a 9 or 10-inch pie plate with a pastry; set aside.

In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add the cranberries and return to a boil. Reduce the heat and simmer the mixture for 5 to 10 minutes, stirring occasionally. Pour the mincemeat into the pastry-lined pie plate. Top with the cranberry mixture. Cover with the other pastry, vent, seal the edges and flute. Whip together the egg yolk and 2 tbsp water. Brush the egg mixture over the top pastry. Bake in the lower half of the oven for 30 minutes or until golden brown at 425
degrees. Cool before cutting.

 
Note: File Photo

PEANUT PATTIES

3 cups raw peanuts

3 cups sugar
3/4 cup water
1 cup white corn syrup
1 stick butter
2 tbsp evaporated milk
1/2 tsp vanilla
1/4 tsp red food coloring

In a 2-quart heavy saucepan combine the peanuts, sugar, water, and corn syrup. Cook, stirring occasionally, to the hard crack stage or 290 degrees on a candy thermometer. Remove from the heat and add the butter, evaporated milk, vanilla, and food coloring; beat until creamy. Immediately drop by teaspoons onto buttered foil. Candy will quickly become stiff. 

 Note: File Photo

DAVY CROCKETT COOKIES FOR A CROWD

3 cups shortening
3 cups granulated sugar
3 cups brown sugar
9 large eggs
3 tsp vanilla
6 cups flour
1 can coconut
3 tsp salt
3 tsp baking soda
3 tsp baking powder
6 cups oats (uncooked)
1/2 cup nuts
1 large pkg chocolate chips or butterscotch chips

In a large mixing bowl, cream together the shortening, granulated sugar, and brown sugar; add the eggs. Beat the mixture until well blended. Stir in the vanilla.

In a separate bowl, combine the flour, salt, baking soda, and baking powder; mix into the sugar mixture. Stir in the coconut, oats, nuts, and chips; mix well. Spoon full teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees 8 to 10 minutes until the cookies are light brown. Do not overcook.

Yield: approximately 10 dozen cookies.

 File photo of Davy Crockett

PASTRY-FREE APPLE WALNUT PIE

1 egg, slightly beaten
3/4 cup sugar
1/2 cup flour
2 tsp baking powder
1 tsp vanilla extract
1 cup chopped walnuts
1 1/2 cups thinly sliced peeled apples
1/4 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350 degrees.

Grease a 9-inch glass pie plate with margarine or spray with vegetable oil spray. Combine the egg and sugar in a medium bowl. Stir in the flour, baking powder, and vanilla. Stir to mix. Add the walnuts, apples, cinnamon and nutmeg. Using a large wooden spoon, stir to mix well.Spoon into the pie plate and using the back of the spoon, spread evenly. Bake at 350 degrees for 30 minutes.

This pie is delicious served warm with whipped cream or vanilla ice cream.

OH, SO YUMMY, BLUEBERRY QUICK BREAD

1 3/4 cups all-purpose flour
1 cup fresh blueberries (or frozen blueberries without sugar)
1/4 cup cornmeal (yellow preferably)
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
5 tbsp + 1 tsp butter, melted
3 tbsp fresh lemon juice

Preheat oven to 375 degrees. Coat the bottom and partway up the sides of a loaf pan with nonstick cooking spray; set aside.

In a medium bowl, put the flour and remove 1 tbsp to toss with the blueberries. (This will keep them from clumping together.) Toss the blueberries and the 1 tablespoon of flour together in a small bowl. Add the cornmeal, baking powder, and salt to the flour in the medium bowl. Mix well.

In another medium bowl, combine the sugar with the eggs, milk, butter, and lemon juice. Whisk with a wire whisk to combine well. Stir the egg mixture into the flour mixture just until blended; gently fold in the blueberries. Pour the batter into the prepared loaf pan. Bake at 375 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 5 minutes before removing from the pan. Completely cool on wire rack.

 

Note: File Photo

BAKED RASPBERRY SWIRL CHEESECAKE PIE

1 chocolate crumb pie crust
1 pkg (8-oz) softened cream cheese
1 can (14-oz) sweetened condensed milk
1 egg
3 tbsp + 1 tsp lemon juice, divided
1/2 cup seedless raspberry preserves

In a medium mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the egg and the 3 tablespoons lemon juice. Mix well. Pour half the batter into the prepared crust. Combine the remaining lemon juice with the preserves in a small bowl. Spoon half the preserves over the batter. Pour the remaining batter over the preserve mixture. Using a knife, swirl the remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool before cutting.

Note: Leftovers need to be refrigerated.

 Note: File Photo for Reference Only.

WALNUT THUMBPRINT COOKIES

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1 egg yolk
1/2 tsp vanilla
1 1/4 cups flour
1/4 tsp salt
1 egg white, lightly beaten
1 cup finely chopped walnuts
2 squares semi-sweet chocolate*
1 tbsp butter*

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper but do not grease cookie sheets.

Beat the 1/2 cup butter, sugar, egg yolk, and vanilla until light and fluffy; stir in the flour and salt until mixed well.
Shape the dough into 1-inch balls; dip into the egg white then roll in the walnuts.

Place cookie balls 1-inch apart on the prepared cookie sheets. Make an indentation in the center of each ball. Bake cookies 10 to 12 minutes or until set.

Allow cookies to cool on wire racks.

Melt the chocolate with the tablespoon of butter; stir well to blend. Spoon chocolate into the center indentations of the cooled cookies.

May substitute jam for the chocolate mixture, if preferred.

Yield: 2 dozen

File Photo

RAISIN HONEY DROP COOKIES

3/4 cup honey
3/4 cup butter
2 cups sifted flour
1 tsp cinnamon
2 cups uncooked rolled oats
3/4 cup sugar
1 egg
1 tsp salt
1/2 tsp soda
1 cup seedless raisins

In a large bowl, cream honey, sugar, butter, and egg together. Sift together the flour, cinnamon, salt, and soda; stir into the creamed mixture. Add the oats and raisins. Stir to mix well. Drop by heaping teaspoons onto the prepared cookie sheets. Bake at 375 degrees on the upper oven rack for 12 to 14 minutes, or until lightly browned. Cool on wire racks.

Yield: 4 dozen cookies

Note: File Photo

EASY FRUIT COCKTAIL CONFETTI CAKE

1 box lemon cake mix
3 eggs
1 can (17-oz) fruit cocktail

Preheat 350 degrees. Grease and lightly flour a 10-inch tube pan; set aside.

In a large mixer bowl, combine cake mix, undrained fruit cocktail, and the eggs; beat as the cake mix package directs. Turn the batter into the prepared tube pan. Bake at 350 degrees for 1 hour or until cake is done. Cool for 20 minutes on a wire rack. Remove from pan to the wire rack and completely cool. Frost with your favorite frosting.

 Note: File Photo for reference only.

SIMPLY PERFECT VANILLA CAKE

1 cup unsalted butter, softened
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup milk
2 tsp vanilla extract
2 2/3 cups all-purpose flour

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line the bottoms with waxed paper and spray the paper; set aside.

In a large mixer bowl, with electric mixer on high speed, beat the butter, sugar, baking powder, and salt for 1 minute or until well blended. Add the eggs, beat another two minutes or until fluffy. Reduce the speed to low and beat in the milk and vanilla (batter may look curdled but that is okay)then beat in the flour just until blended. Divide the batter evenly between the two prepared pans. Spread batter out evenly and tap on counter to rid any air bubbles.

Bake at 350 degrees for 30 to 35 minutes until a wooden toothpick inserted in center comes out clean. Cool the cakes, in the pans, on a wire rack for 10 minutes before attempting to remove. Run a small knife around the edge of the cakes to release them. Invert the cakes onto the wire rack, remove the waxed papers and cool completely. Frost with your favorite frosting.

 Note: File Photo