GLAZED CRANBERRY-NUT TEA BREAD

1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 tsp grated orange peel
Glaze, optional (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch pan; set aside.

In a large mixer bowl beat the butter and sugar together at medium speed of electric mixer until fluffy.  Add the egg beating until blended in.

Combine the flour, baking powder, salt, and baking soda together and add to the butter mixture alternately with the buttermilk and orange juice.  Begin and end the alternating process with the flour.  Stir in the pecans, cranberries, and orange peel.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 55 to 60 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  If desired, use toothpick to poke some holes in the top and pour the following glaze over the still warm bread.  Remove from the pan to a wire rack to cool.

Glaze:
1/2 cup powdered sugar
1 tsp grated orange peel
2 tbsp freshly squeezed orange juice

Combine all the ingredients in a small bowl, stirring with a whisk until smooth.  Pour over the warm bread.

 

I have had this so long I can't remember where I got it. It is very good.

ROCKY ROAD BROWNIE PIZZA

2/3 cup all-purpose flour
1/2 tsp salt
2-oz unsweetened chocolate
1/4 cup butter, melted
1 cup sugar
1 egg
1 tsp vanilla

TOPPING:
1/4 cup chopped nuts
1/3 cup peanut butter chips
1/3 cup semi-sweet chocolate chips
1/3 cup miniature marshmallows
1/4 cup flaked coconut

Preheat oven to 350 degrees.
Spray a 9-inch pie plate with nonstick cooking spray; set aside.

Combine the flour and salt in a small bowl; set aside.

In a double boiler over hot water, melt the chocolate.  When completely melted, stir and remove from the heat.  Mix in the butter and sugar.  Add the egg and vanilla mixing until smooth.  Stir the flour into the chocolate mixture.

Spread the batter in the prepared pie plate.  Bake at 350 degrees for about 15 minutes, until set.  Remove from oven.  In a small bowl combine all the topping ingredients and sprinkle over the brownie; return to the oven for 10 minutes or until the pizza pulls away from the sides of the pan.



Cool before cutting to serve.

Yield: 8 servings

Note: File Photo

TEXAN GERMAN CHOCOLATE PIE

1 pkg (4-oz) German Chocolate
1/4 cup butter
1 can (14-oz) evaporated milk
1 1/2 cups granulated sugar
3 tbsp cornstarch
1/8 tsp salt
2 large eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a saucepan over low heat, melt the chocolate and butter, stirring to dissolve completely.  Remove from the heat and stir in the evaporated milk.

In a large bowl, combine the sugar, cornstarch, and salt together.  Beat in the eggs, one at a time; add the vanilla extract and mix thoroughly.  Gradually blend the chocolate mixture into the sugar mixture.  Pour into the pie shell.

Combine the coconut and the pecans; sprinkle evenly over the top of the pie filling.  Bake at 375 degrees for 45 minutes.  Filling will set as the pie cools.

NOTE: If crust begins to get too brown while baking, cover edge with foil strips or pie shield.

Note: File Photo

CHOCOLATE SOUFFLE CAKE

Note: This recipe calls for cake flour.  Cake flour is a fine-textured wheat flour that has a high starch content making it more suitable for a souffle cake.  If you do not have cake flour, DO NOT substitute an equal amount of all-purpose flour.  If you use all-purpose flour, use only 1/4 cup!

Nonstick cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tbsp instant espresso*
2/3 cup unsweetened cocoa powder
1/4 tsp salt
2-oz semisweet chocolate, chopped
2-oz unsweetened chocolate, chopped
2 tbsp coffee-flavored liqueur
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup granulated sugar
1 tbsp powdered sugar
1/4 cup fresh raspberries for garnish
chocolate curls for garnish, optional

Preheat oven to 300 degrees.
Coat the bottom of a 9-inch springform pan with the cooking spray; set aside.

In a large saucepan combine the 1/2 cup granulated sugar, brown sugar, water, and espresso; stir well to combine and bring to a boil over medium heat.  Remove from the heat.  Using a wire whisk, add the cocoa, salt, and chopped chocolates, stirring until melted and smooth.  Stir in the coffee-flavored liqueur and the egg yolks, again using wire whisk to blend eggs yolks in well.  Stir in the flour and set aside and allow to cool to room temperature.

Beat the egg whites and cream of tartar at high speed of electric mixer until foamy.  Add the 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.  (Peaks will stand up when beaters are removed.)  Very gently fold 1/4 of the egg whites into the chocolate mixture, repeating the process until all the whites are added.  Spoon the batter into the prepared springform pan. 

Bake at 300 degrees for 1 hour or until a wooden pick inserted in the center comes out almost clean.  Allow to cool completely on a wire rack.

To serve, remove the sides from the pan and sift the powdered sugar over the cake.  Garnish with the fresh raspberries

Cut cake into 12 wedges.

*2 tbsp instant coffee granules may be substituted for the espresso.

 

I have had this recipe and photo so many years I don't remember where I got it.

CHOCOLATE CHIP BLONDIES

1/4 cup butter
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
1/2 cups chopped pecans or walnuts

Preheat oven to 350 degrees.
Grease the bottom of an 8-in square baking pan.

In a medium mixing bowl cream together the butter and brown sugar; beat in the egg and vanilla extract. 

In a small bowl combine the flour, baking soda, and salt.  Add the flour mixture to the butter mixture and beat just until blended.  Do not over mix!  Add the white chocolate chips, milk chocolate chips, and the nuts.  Stir until blended.

Spread the batter into the prepared pan.  Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool 10 minutes before cutting to serve.


Yield: 12 bars

MINIATURE VANILLA CRUMB CAKES

1/4 cup + 2 tbsp granulated sugar
1/4 cup + 2 tbsp firmly packed brown sugar
1 1/2 cups + 2 tbsp all-purpose flour
1/4 tsp grated nutmeg
1/2 cup unsalted butter, cut into small pieces
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
Vanilla glaze (recipe follows)

In a large bowl stir together the granulated and brown sugars.  Add the flour and nutmeg and whisk until blended.  Using a pastry blender or a fork, cut the butter into the flour mixture.  Remove a half cup of the mixture and set aside.

In another bowl combine the buttermilk, vanilla extract, baking powder, baking soda, and salt; whisk in the egg.  Pour this mixture over the crumb mixture in the large bowl; stir with a fork until the dry ingredients are moistened.

Spoon the batter evenly into the prepared muffin pan, filling 4 of the muffin cups with the batter.  Fill 2 of the empty cups halfway full with water.  Sprinkle the half cup of reserved crumb mixture evenly over the 4 cakes, pressing down into the batter slightly.

Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove the cakes from the pan and cool completely on the wire rack.  Make the vanilla glaze and drizzle over the cakes.

Vanilla Glaze:
2/3 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract

Whisk all three ingredients together until smooth.  Drizzle over crumb cakes.

Note: This is a 2008 Southern Living recipe.

MOCHA CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Preheat oven to 350 degrees.

Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.

Mix the flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl beat the butter with the sugar with mixer on medium speed, until light and fluffy.  Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended. 

With mixer on low speed, gradually beat in the flour mixture just until blended.  With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts.  Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets.  Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine.  Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.

Yield: Approximately 40 cookies.

 

Note: File Photo

*If using instant coffee granules, you need to crush them or powder them in a blender or food processor.

PUMPKIN-CARAMEL-TOFFEE PIE

1 9-inch deep dish unbaked pie shell
3/4 cup canned dulce de leche
2 eggs
1 can (15-oz) pumpkin
1 cup firmly packed brown sugar
2 tbsp all-purpose flour
1 tbsp vanilla
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 can (12-oz) evaporated milk (not sweetened condensed milk!)
Whipped cream for garnish
Toffee bits for garnish

Place pastry in the pie plate, trim, fold edges under and crimp as desired.  Spoon dollops of the dulce de leche into the pie shell and spread to the edges.  Place the crust in the refrigerator.

Wisk the eggs in a medium mixing bowl.  Whisk in the pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger, and nutmeg until smooth.  Whisk in the evaporated milk.  Pour filling into the prepared and chilled pie shell.  Bake at 375 degrees on the lowest oven rack for 45 to 50 minutes or until the pie is set (center will jiggle very slightly!!).  Cool completely on a wire rack.

To serve, garnish with whipped cream topped by sprinkled toffee bits.

 

This is a file photo.

BANANA BUTTERSCOTCH BREAD

1 3/4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 eggs
1/2 cup melted butter
1/4 cup milk
6-oz butterscotch chips
1 cup chopped pecans

Preheat oven to 325 degrees.
Grease and flour a 9-inch loaf pan; set aside.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a smaller bowl combine the bananas, sugar, eggs, and melted butter until well combined.  Add the banana mixture to the flour mixture alternately with the milk, beating well.  Stir in the butterscotch chips and the 2/3 cup of the chopped pecans. 

Spoon the batter into the prepared loaf pan.  Sprinkle with the remaining chopped pecans.  Bake at 325 degrees for 1 hour and 20 minutes.

Cool in pan on a wire rack for 3 minutes.  Remove from pan and cool completely on the wire rack.

Note: This is a stock photo.

FUDGY TOFFEE-CRUNCH BROWNIES

2 boxes (17.6-oz each) dark fudge brownie mix with chocolate chunks
2 large eggs
1/2 cup canola oil
1/4 cup water
1 tbsp instant espresso granules
1 pkg (12-oz) miniature chocolate-covered toffee bars, coarsely crushed


Preheat oven to 325 degrees.

Beat the brownie mixes, eggs, canola oil, and water at medium speed of electric mixer for approximately 3 minutes until blended; stir in the espresso granules and candy bars.  Spoon the batter into a lightly greased 13 x 9-inch baking pan, spreading the thick batter evenly.

Bake the brownies at 325 degrees for 50 minutes or a little longer until the center is set.  Cool in the pan on a wire rack.  Cut into 24 bars.

Yield: 2 dozen brownies.

Note: File Photo

COCONUT-OATMEAL CRISPIES

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut

Preheat oven to 350 degrees.

In a small bowl combine the flour, baking soda, baking powder, and salt; set aside. 

In a large bowl, using an electric mixer, beat the butter, shortening, brown sugar, and sugar until light and fluffy.  Add the eggs and vanilla; beat until smooth, about 1 minute.  Add the flour mixture; beat about a minute until blended.  Stir in the oats, raisins, and coconut until blended into the dough.  Drop by rounded teaspoonfuls about 2-inches apart on ungreased nonstick baking sheets.  You should have 3 sheets of 12 cookies each.

Using a the bottom of a glass that has been dipped in sugar, flatten each cookie slightly.  Bake until lightly browned and crisp, about 10 minutes.  Cool slightly on pan then remove to wire racks to cool completely.

Yield: 3 dozen cookies
Variations:  If you prefer, replace the raisins with chocolate chips or use a cup of one and half cup of the other.

Note: This is a file photo.

MARBLEOUS CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE

Nonstick cooking spray
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 eggs
3/4 cup sour cream
1 tsp pure vanilla extract
1/3 cup milk
3 oz bittersweet chocolate, melted and cooled
1/2 cup creamy peanut butter
1 recipe Salted Caramel Glaze (recipe follows)
Sea salt, optional

Preheat oven to 350 degrees.
Lightly spray a 10-inch fluted tube pan with cooking spray; set aside.

In a bowl stir the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a large mixing bowl beat the butter with an electric mixer on low to medium speed 30 seconds.  Add sugar; beat until fluffy.  Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.  Beat in sour cream and vanilla.  Alternately add flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined.

Divide the batter into two bowls.  Stir the melted chocolate into one bowl until well combined.  Stir the peanut butter into the other bowl until well combined.

Alternately drop spoonfuls of batter into the prepared pan.  Use a small metal spatula or butter knife to gently swirl the batter together (do not overmix!).

Bake in preheated 350 degree oven 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool cake for 15 minutes in the pan on a wire rack.  Remove the cake from the pan and allow to cool completely on the wire rack.  Drizzle cake with half of the salted caramel glaze.  Sprinkle with sea salt, if desired.  Serve the remaining sauce in a small bowl with the cake for those who want more sauce.

Yield: 12 servings.

SALTED CARAMEL GLAZE:
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 to 3/4 tsp sea salt

In a heavy small saucepan melt the butter over a medium-low heat.  Stir in the sugars and bring to a boil, stirring constantly.  Stir in the whipping cream and return to boiling.  Boil 2 minutes, stirring constantly.  Remove from the heat and stir in the sea salt.  Cool completely.
Yield: Approximately 1 cup

NOTE: This recipe is from a lady in Montana who won a Better Homes and Gardens contest with this recipe several years ago!

BAKERS DELIGHT CANDIED APPLE PIE

3/4 cup sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/8 tsp nutmeg

1/4 tsp salt

6 cups peeled and thinly sliced Granny Smith apples

pastry for a 2-crust pie

2 tbsp butter, cut-up

2 tbsp lemon juice

Preheat oen to 400 degrees.

In a large bowl mix the sugar, flour, cinnamon, nutmeg, and salt together. Add the apples to the mixture and toss to coat well.

Line a 9-inch pie plate with a sheet of pastry and spoon the apple mixture into the pastry shell. Dot the top of the apples with the butter and sprinkle the lemon juice overall. Top filling with the second sheet of pastry, seal the edges, fluting as desired but sealing well. Cut air vents into the top crust.

Bake pie at 400 for 40 minutes or until golden brown. (Cover edges with foil strips if crust is beginning to get too brown.)

While pie bakes, make the following candy apple topping.

1/4 cup melted butter

1/2 cup brown sugar

2 tbsp whipping cream

1/2 cup chopped walnuts or pecans

In a microwave-safe glass measuring cup combine the butter, brown sugar, and whipping cream. Microwave on medium speed for 2 minutes; stir in the chopped nuts. Microwave on high for 1 minute. Spoon the topping over the hot pie and bake pie for another 2 minutes.

Serve pie while warm.

 Note: File Photo

A HINT OF LEMON SUGAR COOKIES WITH FROSTING

This dough may be frozen for up to 3 months. Thaw in the refrigerator before using.

2 cups butter, softened

2 cups sugar

3 eggs

1 tbsp grated lemon peel

2 tsp vanilla extract

6 cups all-purpose flour

1 tsp baking soda

 

Using an electric mixer, cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time, to the creamed mixture; beat well after each addition. Beat in the lemon peel and the vanilla extract. 

 

Combine the baking soda with the flour and gradually add to the creamed mixture.

 

Divide the dough into thirds and shape each into a 10-inch roll. Wrap each roll separately in plastic wrap and refrigerate around 4 hours until firm. (Or see note above about freezing.)

 

Preheat oven to 350 degrees.

Unwrap dough and cut into quarter-inch slices. Place slices 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes or until edges are just lightly browned. Remove from baking sheets and cool on wire racks.

When cookies are cooled, frost with the following frosting, if desired.

 

FROSTING:

3 cups powdered sugar

3 tbsp butter, melted

1/4 cup milk

Food coloring, if desired

Candy sprinkles, if desired

 

In a bowl combine the powdered sugar, butter, milk, and food coloring, if using. Mix until combined well. Use to frost cookies.

Suggestions: Using a pastry bag or a zip-top bag with a small hole cut in the corner, design Christmas trees, Jack-0-Lanterns, Easter eggs, initials, names, etc on cookies.

Yield: Approximately 9 1/2 dozen cookies.

 

Note: This is a file photo.

SCANDINAVIAN ALMOND CRESCENTS

1 cup butter, softened
1 1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/2 cup finely chopped toasted almonds
sifted powdered sugar

Beat the butter and a fourth cup of the powdered sugar until light and fluffy; blend in the almond extract. Add the flour, mixing well. Stir in the almonds. Shape level teaspoons of the dough into crescents; place on ungreased cookie sheets. Bake at 325 degrees 25 to 30 minutes until lightly browned. Immediately remove from the cookie sheets and cool for 5 minutes. Sprinkle lightly with more of the powdered sugar.

Yield: Approximately 60 cookies (5 dozen)
Note: You can also shape the teaspoons of dough into balls and finish as above.

 File Photo

CHOCOLATE RASPBERRY CHEESECAKE PIE

1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream

Preheat oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.

Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.

Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.

In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.

Just before serving, garnish each slice with two to three fresh raspberries and mint leaves, if desired.

Refrigerate any leftovers.

 

Note: File Photo

PEPPERMINT COOKIES

1/2 cup solid shortening
1/2 cup granulated sugar
1 egg yolk
1 1/2 tsp vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 tbsp milk
1 tsp peppermint extract

Cream the shortening and sugar together until creamy. Blend in the egg yolk and vanilla extract.

Sift the flour, baking powder, and salt together into a small bowl. Add the flour mixture, alternately with the milk, to the creamed mixture beating to blend. Add the peppermint extract and mix in well. Chill the dough.

Roll chilled dough out to 1/8-inch thickness. Cut into desired shapes and place on very lightly sprayed baking sheets. Bake at 375 degrees for about 10 minutes until lightly browned. Do not overbake.

Yield: 2 dozen cookies

NOTE: If you wish, you can melt some white chocolate and dip half of each cookie in the chocolate then sprinkle tops of cookies with finely crushed peppermint candy. Or you can omit the chocolate and sprinkle tops of hot cookies with the finely crushed peppermint candy.

 

File Photo

SURPRISE MUFFINS

I got this recipe from my 14-year-old granddaughter who loves to cook but especially bake. She bakes desserts for the homeless in Ft Worth one Saturday a month. Today this is what she is baking, 250 of them!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 1/2 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp jelly (your favorite choice)

Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners or grease bottom and sides; set aside.

In a medium bowl, beat the egg slightly. Stir in the milk and oil until blended.

Combine the flour, sugar, baking powder and salt; stir into the egg mixture. This will not be a smooth batter!

Place a full tablespoon of batter in the bottom of each muffin cup. Add approximately 1 teaspoon of jelly in the center of the batter. Top jelly with a small amount of the batter.

Bake at 350-375 for 20-25 minutes until lightly browned. Remove from oven and remove from pan in about 2 minutes. Place on wire racks to cool completely.

Yield: 12 muffins

These were made with grape jelly.

PUMPKIN COOKIES #2

1 cup granulated sugar
1 egg
1 cup shortening
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 cup canned pumpkin
white icing for drizzle, optional

Preheat oven to 350 degrees.
Grease two cookie sheets; set aside.

In a large mixing bowl combine the sugar, egg, shortening, and vanilla until creamy.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl. Stir the flour mixture into the sugar mixture; stir in the pumpkin.

Spoon the dough onto the prepared cookie sheets and bake at 350 degrees for 12 minutes. Allow to cool for 1 minute then remove to wire racks to cool completely.

Drizzle with icing, if desired.

 

File Photo

GOLDEN SUNSHINE LEMON CAKE ROLL

CAKE:
Powdered sugar
3/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
9 egg yolks
1/2 cup granulated sugar
1/2 cup cold water
1/2 tsp lemon extract

Preheat oven to 375 degrees.
Lightly sprinkle a clean towel with powdered sugar and set aside.
Grease the bottom only of a 15 x 10 x 1-inch baking pan; line pan with waxed paper and grease paper.

Lightly spoon the flour into a measuring cup and level off. In a medium bowl combine the flour with 1/2 cup granulated sugar, baking powder, and salt; mix together.

In a large bowl, beat the egg yolks at high speed of electric mixer until a light lemon color. Gradually add 1/2 cup sugar, beating until thickened. Add the water and lemon extract; mix well. By hand, gently fold dry ingredients into the egg mixture, blendly well. Spread the batter into the prepared baking pan.

Bake at 375 degrees for 15 to 18 minutes or until the top springs back when lightly touched in the center. Immediately invert the pan onto the powder sugared towel. Quickly remove the waxed paper. Starting with a short end, roll cake up in the towel and set on a wire rack to cool.

FILLING:
1/2 cup granulated sugar
1/8 tsp salt
3 tbsp lemon juice
2 tbsp buttr
3 egg yolks
1 tsp grated lemon peel
1/2 cup whipping cream, whipped

In a small heavy saucepan combine the sugar,salt, lemon juice, butter, and egg yolks; mix well. Cook over low heat until thickened, stirring constantly. Remove from the heat and stir in the lemon peel. Allow to cool to room temperature. Fold the whipped cream into the filling mixture.

To assemble the roll: Unroll the cooled cake. Spread the filling mixture evenly over the cake. Starting with a short end, roll the cake up into a filled log. Cover and refrigerate for 1 to 2 hours before serving. Keep leftovers stored in the refrigerator.

Yield: 12 servings
Note: File photo for reference only.

BASIC FREEZER SUGAR COOKIES

1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 tbsp butter, softened
2/3 cup sugar
1 tsp vanilla extract
1 large egg white
Nonstick cooking spray

Combine the flour, baking soda, and salt together in a small bowl; set aside.

In large mixer bowl beat the butter at medium speed until light and fluffy. Gradually add the sugar to the butter, continuing to beat until well-blended. Add the egg white and vanilla; beat well. Add the flour mixture and stir until well combined.

Turn the dough out onto waxed paper and shape into a 6-inch log. Wrap log up in waxed paper and freeze for 3 hours or until very firm.

Preheat the oven to 350 degrees.

Cut the dough log into 24 even slices. Spray baking sheet/sheets lightly with the nonstick cooking spray. Place the slices 1-inch apart on the baking sheet. Bake at 350 degrees for 8 to 10 minutes. Remove cookies from the baking sheet and cool on wire racks.

Yield: 2 dozen cookies

File Photo

MICROWAVE CARAMEL CORN WITH PEANUTS

3 quarts popped corn
1 1/2 cups peanuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda

Place the popcorn and the peanuts into a large brown paper bag and set aside.

Combine the brown sugar, butter, syrup, and salt in a 2-quart glass dish or microwaveable dish. Microwave on high 3 to 4 minutes, stirring after each minute, until the mixture comes to a boil. Microwave for another 2 minutes. Stir in the baking soda. Pour the syrup mixture over the popcorn and peanuts in the bag. Shake well. Microwave 1 1/2 minutes on high. Shake the bag. Microwave another 1 1/2 minutes. Shake bag again. Microwave on high 1 more minute and shake bag. Pour into a large container to cool.

 B C Photo

GRANDMA'S KISSES (MERINGUE COOKIES)

3 egg whites
1 cup sugar
1 tsp vanilla

Preheat oven to 250 degrees.
Lightly grease a couple of baking sheets; set aside.

Beat the egg whites until soft peaks form. Gradually add the sugar and vanilla while continuing to beat until the sugar is completely dissolved and the egg whites form stiff peaks.

Drop meringue by rounded teaspoons onto the prepared cookie sheets. Bake at 250 degrees for 15 minutes. Turn off the heat and leave in the oven for several hours to dry.

NOTE: A drop or two of food coloring may be used, if desired. Add when adding the vanilla.

file photo for referencre

1970s DEEP DISH APPLE PIE & PASTRY RECIPE

Pastry:
1 cup + all-purpose flour
1/2 tsp salt
1/3 cup +1 tbsp solid shortening
2 to 3 tbsp cold water

Combine the flour and salt into a medium bowl. Thoroughly cut in the shortening using a pastry blender or two knives. Sprinkle in the cold water, one tablespoon at a time, mixing until all the flour is moistened (1 or 2 teaspoons of water may be gradually added, if needed.) Gather the dough into a ball. On a lightly floured board, shape the dough into a flattened square using a floured rolling pin. Square should be approximately 10-inches in size. Fold in half and cut small slits for vents. Top the filling below:

Pie filling:
1 1/2 cups sugar
1/2 cup all-purpose flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt, optional
12 cups thinly sliced peeled apples
2 tbsp butter, cut into thin slices

Preheat oven to 425 degrees.
Stir together the sugar, flour, nutmeg, cinnamon, and salt (if using). Place sliced apples in a large bowl and mix the flour mixture into the apples. Pour the filling into an ungreased 9-inch square baking dish or pan; dot with butter. Unfold the pastry over the apple mixture. Fold the edges under just inside the edges of the baking pan or dish.

Bake at 425 for 1 hour or until the crust is golden brown and the apples mixture begins to bubble through the pastry vents. If crust should begin to get too brown, cover loosely with a piece of aluminum foil.

NOTE: You can make this a diabetic-friendly pie by substituting 1 1/2 cups of Splenda Granulated for the sugar. I promise you, the taste will be the same.

 

Betty Crocker Photo

S'MORE BAR COOKIES

3/4 cup butter
3 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup miniature marshmallows
1 can (14-oz)sweetened condensed milk

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan. Add the graham cracker crumbs, mix together and press onto the bottom of the pan to form a crust. Sprinkle the chocolate chips evenly over the crumb mixture. Top the chocolate chips with the butterscotch chips; sprinkle the miniature marshmallows over the chips. Pour the sweetened condensed milk evenly over all. Bake for 25 minutes or until bubbly. Remove from oven and cool completely on a wire rack. To serve, cut into 24 bars. Will be easier to cut if refrigerated for a half hour to an hour.

file photo for reference

CREAMY FRUIT SALAD

1 can (8 3/4-oz)fruit cocktail, drained
2 bananas, peeled and sliced
1 small unpeeled apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream*, whipped
Fresh strawberries for garnish

In a large bowl, combine the fruit cocktail, bananas, apple, grapes, cherries, and marshmallows. Gently fold in the whipped cream and refrigerate. Just before serving, garnish with the fresh strawberries.

*If desired, you can tint the whipping cream with 1 or 2 teaspoons of the maraschino cherry juice.

Yield: 4 to 6 servings

 Free clipart for fun.