BASIC YELLOW CUPCAKE BATTER

1 cup butter, softened

1 1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup low-fat milk
2 tsp vanilla extract
2 2/3 cups all-purpose flour

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.

In a large mixer bowl, beat the butter, sugar, baking powder, and salt with the mixer on high speed for 1 minute or until well blended.  Add the eggs to the butter mixture and beat about 2 minutes until fluffy.  Reduce speed to low and beat in the milk and vanilla (it is okay if the batter looks curdled).  Beat in the flour just until blended.  Spoon batter into the prepared muffin cups filling each 2/3 full.

Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in the pans on a wire rack for 5 minutes.  Remove from pans and cool completely on the wire racks before frosting.

SO GOOD BLUEBERRY MUFFINS

1 cup all-purpose flour

1/2 cup whole-wheat flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled*
1 large egg, beaten
3/4 cup + 2 tbsp low-fat milk
1 cup blueberries

Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners and set aside. (Leave 2 of the center cups empty and then add a couple tablespoons of water to each.)

Into a large mixing bowl sift the flours, baking powder and salt together.  Stir in the sugar.

In a separate bowl, whisk together the melted butter, egg, and milk.  Pour over the flour/sugar mixture and whisk until just blended.  (Mixture will be slightly lumpy.)

Gently stir in the blueberries, just until blended in.

Divide the batter evenly between the 10 muffin-lined cups.  Bake at 400 degrees for 18 to 24 minutes or until a wooden toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool. 

These muffins are good anytime but especially good served warm.

*If you use salted butter, cut the amount of salt from 1/2 tsp to 1/4 tsp.

file photo

FUDGY CHOCOLATE LAYER CAKE

1 cup butter

1 cup + 3 tbsp granulated sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup + 3 tbsp unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10.5-oz semisweet chocolate
6-oz white chocolate finely grated for garnish, if desired

Grate the white chocolate so it can chill while you prepare the cake.

Preheat oven to 350 degrees.

Lightly oil the bottoms of two 8-inch round cake pans and line with parchment paper; set aside.

In large mixer bowl combine the butter, sugar, flours, cocoa, baking powder, baking soda, salt, and eggs.  With mixer on medium speed, beat until smooth.  Continue beat for a couple more minutes until the volume has increased.  Add the hot water and beat to incorporate, about a minute.  Divide the batter evenly between the two pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  All cakes to cool in pan for about 10 minutes then gently remove from pans, peel of parchment paper and allow to cool completely on wire racks. 

While cake cools heat the heavy cream just to a boil - do not boil!  Break the chocolate into pieces, adding to the cream and stirring until melted.  Let cool then chill in refrigerator for 30 minutes.  Remove from refrigerator and whisk until thickened to a spreading consistency.

To assemble the cake, place one layer on the cake plate and top with 1/3 of the frosting.  Spread the frosting and top with the second layer.  Spread the remaining of the frosting over the sides and top of the cake.  Sprinkle the white chocolate over the top, if desired.

                                       This is a Great American Recipe I have had for years.

CARROT-WALNUT ICED COOKIES

1/2 cup butter, softened

1 1/4 cups packed brown sugar
2 jars (4-oz each) baby-food strained carrots
1 large egg
1 tbsp freshly grated orange rind
1/2 cup fresh squeezed orange juice
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 tsp ground cloves
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup chopped walnuts
4 dozen whole or halved walnuts for garnish

Preheat oven to 350 degrees.
Set out 2 large baking sheets.

In the large mixer bowl, beat the butter and brown sugar together until creamy.  Beat in the carrots, egg, orange rind and juice, baking soda, cinnamon, nutmeg, salt, and cloves until blended (mixture may look kind of curdled).

With the mixer at low speed, beat in the flours just until blended.  Stir in the chopped walnuts.  Drop the dough onto the ungreased baking sheets by rounded tablespoonsful 2-inches apart.  Do not crowd cookies, bake in batches if necessary.

Bake at 350 degrees for 10 to 12 minutes until the tops look dry.  Cool on the baking sheet for a minute or so then transfer to wire racks to cool completely. 

ICING:
3 oz cream cheese, softened
2 tbsp butter, softened
1 tsp freshly grated orange peel
2 tbsp fresh orange juice
2 1/2 cups powdered sugar

Using the mixer, beat the cream cheese, butter, orange peel and juice together until creamy.  Beat in the powdered sugar until well blended and smooth.  Spread approximately 1 1/2 teaspoons on each cookie; top with a whole or half walnut.  Let sit for an hour or two so the icing will set.

Note:  Store in an airtight container with waxed paper between the layers.

Note: file photo that came with recipe,

ALMOND WHITE CHOCOLATE CHUNK COOKIES

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 tsp McCormick Pure Almond Extract
8-oz white baking chocolate

Preheat oven to 375 degrees.

Mix flour, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed.
Stir in chocolate and almonds.

Drop by heaping tablespoons about 1-inch apart onto ungreased baking sheets.

Bake at 375 degrees 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

Yield: 6 dozen

Note: This is a McCormick recipe and photo.

NO-BAKE COCONUT-LEMON MOUSSE CAKE

1 can (15-oz) cream of coconut, stirred well in the can

1 envelope unflavored gelatin
1/4 cup cold water
1 (16-oz) frozen pound cake, do not thaw
1 carton (12-oz) frozen whipped topping, thawed
11/2 cups flaked coconut
2/3 cup bottled lemon curd
lemon slices for garnish

Coat a 9-inch springform pan with nonstick cooking spray; set aside.

Scrape the cream of coconut into a bowl.

Sprinkle the gelatin over 1/4 cup cold water in a medium saucepan; let stand for 1 minute, then stir with a heatproof plastic spatula over medium-low heat until the gelatin completely dissolves and liquid begins to steam.  Stir in half the cream of coconut and heat until warm then stir into the cream of coconut still in the bowl.  Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While mixture chills in refrigerator, cut the crust off the pound cake so the cake resembles a yellow brick.  Cut the cake crosswise into 18 equal slices.  Cut each slice diagonally to form 36 triangles.  Cover the bottom of the pan with 1/2 the triangles, trimming to fit as needed.

Make a Mousse by stirring a large spoonful of the topping into the gelatin mixture.  Fold in the remaining topping until blended.  Spoon 1 cup into a small bowl, cover, refrigerate and reserve.  Fold the chopped coconut and lemon curd into remaining mousse.  Spoon half the mousse mixture onto the cake in the pan and spread evenly.  Top with the remaining cake triangles, cutting to fit if needed.  Top with the remaining mousse.  Cover the pan and refrigerate at least 5 hours or until firm.

To serve:  Remove side of pan.  Using a wide spatula, lift cake off the cake base and onto a serving platter.  Stir the reserved mousse to soften.  Spread over the cake in a thin layer.  Press the remaining coconut onto the sides and sprinkle over the top; garnish with lemon slices.

This is the file photo of this cake.

CRUNCHY TOPPED APPLE PIE

pastry for a 1 crust pie

TOPPING:
1/2 cup white whole-wheat flour
2 tbsp all-purpose flour
1/2 packed cup brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold butter, cut into small pieces

Mix the flours, sugars, and cinnamon together in a medium bowl.  Cut in the butter using your fingers or a pastry blender, until the mixture forms moist, coarse, crumbs that clump together easily.  Set aside.

FILLING:

7 medium to large Granny Smith apples
1 tbsp lemon juice
1/2 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Place the oven rack in lowest position.  Preheat oven to 450 degrees.

Line a pie plate with pie crust as the package directs.  Flute or crimp the edge.

Peel, quarter, and core the apples; cut into 1/8-inch thick slices.  Put into a large bowl; toss with the lemon juice until coated. 

In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.  Sprinkle mixture over the apple slices and toss to coat.  Layer the apples in the pie shell mounding higher in center.  Pat topping evenly over the apples to form a top crust.

Place the pie on a baking sheet and place in the preheated oven.  Bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake 45 minutes longer.  (If topping starts to brown too quickly, drape aluminum foil over the pie but don't seal. 

Cool pie completely on a wire rack before cutting to serve.

Excellent served with a scoop of ice cream on top!

File Photo

PECAN COATED CHOCOLATE DIPPED STRAWBERRIES

Talk about an easy treat to make; this is it!

Plump strawberries with leaves attached.
Semisweet chocolate chips
Coarsely chopped pecans

Wash berries and dry on paper towels.
Place the chopped pecans in a small bowl.
Place chocolate chips in microwave.  Microwave 1 minute, stir, and continue to microwave in 30 second intervals, stirring after each.  As soon as chocolate is melted, dip the strawberries halfway up in the chocolate.  Immediately dip into the pecans.  Lay out on waxed paper to dry.

CALICO QUILT COFFEE BARS

1 tbsp instant coffee granules

2 tbsp boiling water
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
3 large eggs
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.

Grease a smaller cookie sheet (Or use a foil cookie pan placed on another sturdy pan for support) with small sides and set aside. 

In a large bowl, dissolve the coffee in boiling water.  Add flour, baking powder, salt, sugar, butter, and eggs.  Beat at low speed until well blended.  Stir in chocolate chips.  Spread the batter evenly in the pan.  Bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan.

Glaze:
6 tbsp butter, softened
3 cups powdered sugar
3 or 4 tbsp milk

Cream the butter with the powdered sugar.  Add the milk, using as much as needed for spreading consistency, beating until smooth.  Spread the glaze over the cooled cookie.  Immediately cut the cookie into 4 rows and the length into 7 rows.  Sprinkle each square with a different topping, repeating the pattern every 4 squares.  Choose topping of your choice to suit the occasion or your taste.

Yield: 28 bars

File photo

APRICOT AND PINEAPPLE JAM

2 pkgs (6-oz each) dried apricots

2 can (16-oz each) crushed pineapple, drained
juice of half a lemon
1/3 tsp grated lemon peel
4 cups sugar

In a bowl cover the apricots with water; let stand overnight.

Place the undrained apricots in a large saucepan and cook, covered, until they are tender.  Remove the apricots to a food processor using a slotted spoon.  Pulse 6 times to chop well then return to the hot liquid.  Add the pineapple, lemon juice, lemon peel, and the sugar.  Simmer the mixture until the sugar is dissolved, stirring often.  Cook over high heat for half an hour or until thickened to the consistency you desire.

Sterilize 4 pint jars and heat the 2-piece lids.

Spoon the hot jam into the sterilized jars leaving a half-inch of headspace in each jar.  Seal with the hot lids and process in a hot water bath for 10 minutes.  Carefully remove the jars from the hot water.  Lids will pop and indent slightly in the center when they seal.  Be sure to refrigerate any jars that do not seal.

Note: May use clean, hot decorative one-piece lids.

File Photo

BASIC ORANGE-FLAVORED CHEESECAKE WITH CHOCOLATE GLAZE

CRUST:

4 whole Graham crackers (2 squares each)
2 tbsp stick butter, melted

Heat oven to 325 degrees.
Coat an 8-inch springform pan with nonstick cooking spray; set aside.

Crush Graham crackers into fine crumbs using food processor or place crackers in a large ziplock plastic bag and crush with rolling pin until fine.  Place in a bowl and add the melted butter, stirring until blended.  Press the mixture onto the bottom of the prepared springform pan.  Set aside and prepare the filling.

FILLING:
3 pkgs (8-oz each) Neufchatel (l0wer-fat) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
3/4 cup reduced-fat sour cream
1/2 tsp finely grated orange peel
1 tbsp orange juice

In a large mixer bowl, beat the cream cheese and sugar with mixer on medium speed until smooth.  Beat in the eggs, one at a time, just until blended.  Beat in the sour cream, orange peel and orange juice until combined.  Pour the filling over the crust.

Bake at 325 degrees for 45 minutes or until the edge of the cake puffs slightly and the center still juggles slightly when lightly shaken.  Turn off oven leaving the door closed.  Allow cake to set in the oven for one hour.

Remove cake from oven and gently run a thin knife around the edge to loosen from pan.  Cool completely in the pan on a wire rack.

GLAZE:
3 oz (3 squares) semisweet baking chocolate
2 tbsp stick butter
1 tbsp corn syrup
1/2 tsp vanilla extract

In a small saucepan, over low heat, combine all the ingredients and cook, stirring, until smooth.  Remove from the heat and let cool slightly but not completely.

Remove the sides from the cheesecake and place cake on serving platter.  Spread the glaze over the top of the cake using the back of the spoon to make decorative swirls.  Place the cake in a cake keeper or cover with a large bowl or pot.  Refrigerate at least 4 hours before serving or can be kept refrigerated for up to 3 days.

Set cake out of refrigerator an hour before serving time.  To make a pretty presentation, garnish with fresh mint leaves and a few fresh berries; I believe raspberries are the prettiest.

Yield: 12 servings

This is the file photo.

                                 

SO GOOD COCONUT MACAROONS

2 2/3 cups flaked coconut

2/3 cup granulated sugar
6 tbsp all-purpose flour
1/4 tsp salt
4 egg whites
1 tsp almond extract

Preheat oven to 325 degrees.
Lightly grease 2 large cookie sheets and set aside.

In a large bowl mix the coconut, sugar, flour, and salt.  Stir in the egg whites and almond extract until the mixture is well blended.  Drop by teaspoonfuls onto the prepared baking sheets.

Bake at 325 degrees for 20 minutes or until the edges of the macaroons are golden brown.  Immediately remove from the baking sheets to wire racks to cool completely.

NOTE:  You can make Chocolate Macaroons by melting 2 squares (2-ounces) semi-sweet baking chocolate and stirring into the above mixture before putting into the oven.

Yield: 3 dozen macaroons. 

File photo

BLONDIE BROWNIE SNICKERS PIE

1/2 cup butter, cut up

1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1 cup (6-oz) semisweet chocolate chips
1 tbsp cocoa powder
13 fun-size Snickers bars
extra cut-up Snickers for garnish
peanuts for garnish

Coat a 9-inch glass pie plate with nonstick cooking spray; set aside.

In a large saucepan melt the butter and brown sugar over medium heat until they start to bubble.  Remove from the heat and allow to cool for 10 minutes.

After the butter mixture has cooled for 10 minutes, stir in 1 of the eggs and the vanilla extract until blended.  Stir in the flour and baking powder until smooth. Scrape but don't spread 3/4 cup of the mixture into the prepared pie plate and freeze for 10 minutes.

While mixture is in the freezer, preheat the oven to 350 degrees.  Melt a half cup of the chocolate chips as directed on the package.  Stir the melted chips, the remaining egg, and the cocoa powder into the remaining batter.

Press the chilled batter evenly over the bottom and halfway up the sides of the pie plate.  Top with the Snickers and then with the chocolate batter.

Bake pie at 350 degrees for approximately 25 minutes until a wooden toothpick inserted in the center comes out with moist crumbs attached.  Sprinkle the other half cup of the chocolate chips in the middle and let stand 5 minutes until softened.  Spread the chocolate to the crust using decorative swirls. 

Garnish the pie with the cut-up Snickers and the peanuts (whatever amount suits you).  Allow to cool completely before cutting into serving wedges.

This is the file photo.

VANILLA BUTTER CAKE

1/2 cup butter, softened

1/3 cup granulated sugar
4 eggs
4 tsp vanilla extract
1 pkg (2-layer size) yellow cake mix
1/4 tsp baking powder
1 cup milk
1 carton (16-oz) prepared whipped white frosting
1/2 cup strawberry preserves
3 large fresh strawberries for garnish, if desired
Sugar sprinkles for garnish, if desired

Preheat oven to 350 degrees.

Grease and flower 2 9-inch round baking pans; set aside.

In mixer bowl cream the butter and sugar until light and fluffy.  Add the eggs, vanilla extract, cake mix, baking powder, and milk.  Beat on medium speed of electric mixer for 1 minute.  Scrape down the sides of the bowl then beat for 2 more minutes.  Spoon the batter into the prepared cake pans.

Bake at 350 degrees for 30 to 33 minutes or until a wooden toothpick inserted in centers comes out clean.  Cool in pans on wire racks for 15 minutes.  Turn cakes out of pans, right side up, onto wire racks to cool completely.

Place one layer on cake plate and spread with a thin layer of the icing then the preserves. Top with the remaining layer.  Frost the top and sides of the cake with the remaining frosting.

Decorate by placing the fresh berries in the center of the cake.  Gently press the sugar sprinkles to the sides of the cake, if desired.

Options:  Use raspberry preserves and fresh raspberries to decorate.  Use orange marmalade instead of the preserves and top with well drained and dried mandarin oranges, or use your imagination to please your taste.

File photo for reference only

CRAZY FOR CHOCOLATE PIE

1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz) ready-to-fill chocolate crumb crust

Caramel Layer
3/4 cup (5-oz) individually wrapped caramels, unwrapped
1/4 cup canned evaporated milk (NOT sweetened condensed milk!)

Truffle Layer
1 1/2 cups (9-oz) semisweet chocolate chips
1 cup heavy cream (whipping cream)
3 tbsp stick butter

 For garnish: Sweetened whipped cream

Sprinkle the pecans on the crust. 

Caramel Layer: Heat the caramels and evaporated milk together in a heavy saucepan over low heat or in a bowl in the microwave.  Stir often until the caramels melts and the mixture is smooth.  Pour over the pecans.

Truffle Layer: Heat the chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in the microwave, stirring until the chocolate melts and the mixture is smooth.  Pour over the caramel layer and refrigerate around 4 hours until set.

To serve: Pipe or spoon on whipped cream arranged around the crust edge of the dessert. 

I have had this recipe for many years. I do not remember where I got it. My guess would be a Reiman Publication since I was addicted to them for many years.

YUMMY BROWNIE SUNDAES

1/2 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp baking powder
2 large eggs, room temperature
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.
Line an 8 x 8-inch baking pan with foil allowing the foil extend over the pan on two sides (for lifting out later).  Grease the foil in the pan.

In medium mixing bowl with electric mixer at medium speed beat the butter, sugar, vanilla, and baking powder until fluffy.  Beat in the eggs until blended.  Lower mixer speed to low and beat in the flour and cocoa.  Spread mixture into the prepared pan.

Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.

While brownies cool, make the following FUDGE SAUCE:
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup half and half cream
1/4 cup light corn syrup
3 tbsp butter, cut up into pieces
2 tsp vanilla extract
dash of salt

In a saucepan whisk the cocoa powder and sugar together to blend.  Stir in the half and half, corn syrup, butter, vanilla, and salt.  Bring to a boil, whisking occasionally until smooth.

2 pints vanilla ice cream
whipped cream
maraschino cherries with stems still attached



To assemble the sundaes: Lift brownies out of the pan and cut into 9 squares.  Place each square in a dessert dish with a side.  Top with a scoop of ice cream, hot fudge sauce, whipped cream, and a cherry.    

File photo

CAPPUCCINO PECAN PIE

There are so many recipes for pecan pie.  But coffee lovers, this may very well be your favorite!

1 unbaked pie crust in a 9-inch pie pan
1/3 cup packed dark-brown sugar
4 large eggs
1 jar (16 to18-oz) caramel sauce
6 tbsp instant cappuccino coffee mix
1/2 tsp ground cinnamon
2 cups pecan halves

Preheat oven to 350 degrees.

Crumble the brown sugar in an even layer over the bottom of the unbaked crust; set aside.

In a large bowl lightly whisk the eggs to break up and blend somewhat.  Stir in the caramel sauce, cappuccino mix, and the cinnamon until well blended.  Stir in the pecans.  Pour the mixture over the brown sugar layer in the crust.

Bake pie at 350 degrees until the center of the filling is just set.  This will take about 45 to 50 minutes.
Remove from the oven and allow to cool completely on a wire rack.  Refrigerate 3 to 4 hours until the pie is firm.  Allow to come to room temperature before serving.

 

File Photo