FRENCH APPLE-RAISIN PIE

pastry for a 2-crust pie

6 med to large tart apples
1 cup seedless raisins
1/2 cup granulated sugar
1 tsp cinnamon
3/4 tsp salt
2 tbsp butter
1/2 cup powdered sugar
2 tsp water

Preheat oven to 350 degrees.

Roll out half the pastry on a floured board or surface; place pastry in a 9-inch pie pan. Gently fit pastry into pan and trim the edge.

Pare, core, and thinly slice apples; mix together with the raisins in a large bowl. Place the apples-raisin mixture into the pastry. Mix the granulated sugar, cinnamon and salt together. Sprinkle the sugar mixture evenly over the apples and raisins. Slice butter into thin slices and evenly place over the pie mixture. Roll out the remaining half of the pastry dough and gently place over the pie filling. Cut about 3 slits in the center of the pastry to allow steam to escape. Seal the pastry edges and make a scallop design or your favorite sealing design.

Bake at 350 degrees for 40 to 50 minutes or until apples are tender and crust is lightly browned. Allow to cool.

Mix the powdered sugar and water to make a drizzle-type glaze. Drizzle over the crust.

Obviously this is a file photo since they spread powdered sugar glaze rather than drizzle.

COCONUT CHEESE PIE

1 1/2 tbsp butter, softened

2 2/3 cups sweetened coconut
4 eggs
2/3 cup sugar
1 pkg (8-oz) cream cheese
3 tbsp lemon juice

Spread butter evenly over the bottom and sides of a 9-inch pie pan. Press 1 1/3 cups of the coconut into the butter to form a crust. Place 1 cup of the remaining coconut, eggs, sugar, cream cheese, and lemon juice in a blender or food processor. Blend until smooth, about 1 1/2 minutes. Pour the mixture into the formed pie shell. Sprinkle the remaining 1/3 cup of coconut in the center and a ring around center. Bake at 325 degrees for 30 minutes. If the coconut starts to brown too quickly, cover with a piece of aluminum foil.

Refrigerate leftovers.

Note: This is a file photo of a similar recipe. 

This is not this recipe.

CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES

1 pkg (12-oz) chocolate chips

2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling

Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolae chips and set aside.

In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.

In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.

Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.

To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.

FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar

Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.

Note: This is a file photo used for reference only.

SIMPLE FUDGE PEANUT BUTTER BLOSSOMS

1 pkg (12-oz) peanut butter chips

1 can (14-oz) sweetened condensed milk

finely chopped pecans

1 pkg (9-oz) chocolate kisses

Melt the peanut butter chips in the condensed milk in the top of a double boiler over hot water; stir until completely smooth. Turn mixture out into a 9-inch pan that has been sprayed with nonstick cooking spray to cool. Using your hands, shape the mixture into 1-inch balls and roll in the finely chopped pecans. Press a kiss candy into the center of each. Store in an airtight container once they are completely cooled.

Yield: approximately 48 blossoms.

Note: The following picture is a file photo used for reference only.

CHOCOLATE AND SALTED CARAMEL TARTLETS

CHOCOLATE PASTRY

2/3 cup all-purpose flour, plus extra for dusting
2 tbsp cocoa
1/2 stick butter
2 tbsp granulated sugar
1 egg yolk

Sift the flour and cocoa into a mixing bowl; rub in the butter until the mixture resembles fine breadcrumbs.  Add the sugar and egg yolk and ,using your fingers, mix together into a soft dough; add a little cold water if mixture is too dry.  Wrap in plastic wrap and chill for one hour.

Preheat oven to 350 degrees.
12 mini tartlet tins, greased; set aside.
On a flour-dusted surface, roll out the pastry to a thickness of 1/8-inch.  Use a sharp knife to cut out 12 squares slightly larger than the tartlet baking pans and press one into each pan, trimming away any excess pastry.  Chill in the fridge for 30 minutes.  Line each tartlet pan with baking parchment and fill with baking beans.  Bake in the preheated oven for 12 to 15 minutes, until crisp.  Transfer to a wire rack and leave to cool completely.  Remove the beans and parchment.

SALTED CARAMEL
1/2 cup granulated sugar
2 tbsp water
1/2 stick butter
1/2 tsp salt
1 tbsp heavy cream

Heat the sugar and water in a saucepan set over gentle heat.  Remove the pan from the heat as soon as the mixture stars to turn golden brown.  Add the butter, salt, and cream and return to the heat, until the butter has melted.  Pour a little of the mixture into the base of each cooled tartlet case.

CHOCOLATE GANACHE
3 half ounces dark chocolate
1/4 cup heavy cream
2 tbsp butter
1 tbsp light corn syrup
12 silver gragees, to decorate if desired

Place the chocolate, cream, and butter in a heatproof bowl set over a pan of simmering water (or use a double-boiler).  Take care not to let the base of the bowl touch the water.  Stir until the chocolate and butter have melted and blended.  Remove from the heat and beat in the syrup.  Pour a little into each tartlet case.  Leave to partially set, then top each with a silver dragee.  Let set completely before serving.

May be kept for 3 days in an airtight container.

File Photo

CARAMEL CHOCOLATE CRUNCH BARS

1/3 cup firmly packed brown sugar

1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 quick cooking oats
1/2 cup Grape-Nuts cereal
1/4 cup caramel ice cream topping
1/4 cup miniature chocolate chips

Preheat oven to 425 degrees.
Line an 8-inch square baking pan with foil leaving enough on ends to use later to life bars out of the pan.  Spray the foil with nonstick cooking spray; set aside.

In a medium mixing bowl combine the sugar and butter; blend well.  Add the flour, oats, and cereal mixing together well.  Press mixture in the bottom of the prepared baking pan.  Drizzle the caramel topping over mixture to within 1/2-inch of the edges.

Bake at 425 degrees for 10 minutes or until the edges are a light golden brown.  Immediately remove from oven and sprinkle the chocolate chips over the hot bars.  Let stand for a minute or two for the chocolate to melt.  Spread the melted chocolate evenly over the bars.  Allow to cool in the pan for 5 minutes.

Remove the bars from the pan by lifting out the foil.  Cool down in the freezer for 15 minutes before cutting into 16 bars.

File Photo

FRESH PINEAPPLE TART WITH MACAROON CRUST

6 soft coconut macaroon cookies (approximately 5 oz)

1/4 cup unseasoned bread crumbs
1 egg white, slightly beaten
1/2 cup sugar
3 tbsp cornstarch
3 cups chopped fresh pineapple (1 1/2 pineapples)*
1 tbsp lemon juice

*or use drained canned crushed pineapple in its own juice

Preheat oven to 400 degrees.
Using nonstick cooking spray, spray a 9-inch tart pan with removable bottom; set aside.

Place cookies in a food processor and process 10 to 15 seconds or until fine crumbs form.  You should end up with about 1 1/3 cups of crumbs.  Add the bread crumbs and process until mixed.  Add the egg white and mix well.  Press the mixture in the bottom and up the sides of the prepared pan to form a crust.

Bake crust at 400 degrees for 7 to 9 minutes or until golden brown.  Remove from oven and place in refrigerator until cooled.

While crust cools, combine the sugar and cornstarch in a medium saucepan and mix well.  Add the pineapple and lemon juice, blending well.  Cook over medium-high heat for about 5 minutes or until the mixture thickens, stirring constantly.  Place the saucepan in a pan of cold water; stir 2 to 3 minutes or until cooled.  Pour the cooled mixture into the cooled crust and place in the freezer for 15 minutes or until set.  Store in refrigerator until serving time.  Also store any leftovers in the refrigerator.

oto

Yield: 8 servings

File photo

EARL GREY PEACH PRESERVES

5 lb ripe peaches

4 cups sugar
2 tbsp fresh lemon juice
5 Earl Grey tea bags, divided

Cut a small shallow X in the bottom of each peach.  Working in batches, blanch in a large pot of boiling water until skin loosens (about 1 minute).  Transfer to a large bowl of ice water and let cool.  Peel, halve, and pit.  Cut into 1/3-inch slices.  Combine with sugar and juice in a large bowl.  Let stand for 30 minutes.

Place a small plate in freezer.  Transfer fruit mixture and 4 tea bags to a large heavy pot.  Open the remaining tea bag; crumble leaves slightly; add to pot.  Bring to a boil, stirring gently, and cook 15 to 20 minutes.  Test doneness by scooping a small spoonful onto chilled plate and tilting plate.  The preserves are ready when they don't run.  Remove the tea bags.  Skim foam from the surface of the jam.  Ladle into two clean, hot pint jars or 1 quart jar.  Wipe rims, seal, and process in a boiling water bath for 10 minutes.

file photo

LEMON POPPY SEED MUFFINS

2 1/4 cups cake flour

1 cup sugar
3/4 cup unsalted butter, softened
1/2 cup nonfat instant dry milk
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup low-fat buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp grated lemon peel
3 eggs (or 3/4 cup egg substitute)
2 tsp vanilla extract
2 tbsp poppy seeds

Preheat oven to 350 degrees.
Line 18 muffin cups with paper liners.

Place the flour, sugar, and butter in a large mixer bowl.  Mix on medium speed for 1 to 2 minutes until blended and crumbly.

Add the dry milk, baking powder, baking soda, and salt; mix on low speed until blended.

In a small bowl blend the buttermilk, lemon juice, lemon peel, eggs, and vanilla extract together.  Add 2/3 cup of this mixture to the flour mixture; mix on medium speed for 1 minute.  Scrape down the sides and the bottom of the bowl. Mix on medium-high speed for about another minute.  Scrape down sides and bottom of bowl again.

Reduce mixer to low speed and add the remaining buttermilk mixture; blend.  Scrape down bowl again and add the poppy seeds.  Mix on medium speed about 30 seconds to mix well.

Divide the batter evenly into the prepared muffin tins.  Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.

File Photo

CHERRY TOP-OVER DEVIL'S FOOD CAKE

Preheat oven to 350 degrees.

2 cans (21-oz each)
1 box (2-layer size) devil's food cake mix
Whipped cream for garnish, if desired

Pour the pie filling and spread evenly in an ungreased 9 x 13-inch baking pan.  Place in the oven and bake at 350 degrees for 5 minutes.

Make the cake mix according to the package directions.  Remove the cherry pie filling from the oven and pour the cake mix batter evenly over the cherries.

Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean.  While still warm, cut into squares and turn upside down to serve.  Garnish with a dollop of whipped cream, if desired.

File Photo

NOTE:  You can easily make this a diabetic dessert by using a sugar-free cake mix, pie filling with Splenda, and sugar-free whipped cream.

DEVIL'S FOOD DATE CAKE

1 box (2-layer size) Devil's Food cake mix

1 1/4 cups water
1/2 cup canola oil
3 eggs

Preheat oven to 350 degrees.
Grease and flour two 8-inch round cake pans; set aside.

In a large mixer bowl combine the cake mix, water, oil, and eggs and mix at low mixer speed until moistened.  Beat mixture at high speed for 2 minutes.  Divide batter evenly between the two prepared pans.  Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool in pans for 15 minutes then remove from pans to cool completely on wire rack.  Allow to cool completely.

Filling:
1/4 cup sugar
2 tbsp all-purpose flour
dash of salt
1 cup milk
2/3 cup chopped dates
1/2 tsp vanilla flavoring

While cakes cool, combine the sugar, flour, salt, milk, dates, and vanilla in a small saucepan.  Cook mixture over medium heat until the mixture boils and thickens.  Remove filling from the heat and cool completely.

Frosting:
1/2 cup sugar
2 tbsp water
2 egg whites
1 jar (7-oz) marshmallow creme
1 tsp vanilla

In a medium saucepan over low heat, beat the sugar, water, and egg whites until soft peaks form.  Add the marshmallow creme and beat until stiff peaks form.  Remove saucepan from the heat; stir in 1 teaspoon vanilla.

To assemble: Place one layer of the cake upside down in the center of a cake plate; spread the filling over the top.  Top filling with the other cake layer, top side up.  Use the frosting to cover the top and sides of cake.  Refrigerate cake until serving time and store any leftovers in the refrigerator.

Yield: 12 servings

File Photo

EASY PEACH COBBLER

1/2 cup sugar

1 tbsp flour

1 tsp cinnamon

1 tsp grated lemon zest

1/4 tsp salt

6 cups fresh peach slices (or unsweetened frozen, thawed)

1 tbsp fresh lemon juice

Preheat oven to 425 degrees.  Spray a 9-inch square baking dish with nonstick cooking spray.

In a large mixing bowl combine the sugar, flour, cinnamon, lemon zest and salt.  Add the peaches and the lemon juice.  Toss together until well combined.  Pour into the prepared pan and bake at 425 degrees  until bubbly, about 15 minutes.

Meanwhile make the following topping:

2 cups all-purpose flour (or go healthier with 1 cup all-purpose and 1 cup whole-wheat)

1/2 cup granulated sugar

2 tsp baking powder

3/4 tsp salt

3/4 cup cold butter, cut into small pieces

1/2 cup water

2 tbsp sugar

In a medium bowl place the flour/s 1/2 cup sugar, baking powder, and salt; mix together well.  Cut in the butter with a pastry blender or two knives until coarse crumbs form.  Add the water, stirring just until the dry ingredients are moistened.

After the filling is bubbly, remove from the oven and drop the dough by heaping tablespoonfuls onto the hot filling.  Sprinkle the 2 tablespoons of sugar over the dough.  Bake another 20 minutes or until the topping is golden brown.

Yield: 6 servings

File Photo

LEMON BUTTER COOKIES

1 cup butter, softened

1 tsp lemon zest
1 cup powdered sugar
2 cups all-purpose flour
1/4 tsp salt

Preheat oven to 325 degrees.

Using a heavy-duty mixer, beat the butter with the lemon zest at medium speed until creamy.  Gradually add the sugar, beating well.

Combine the flour and salt together and gradually add to the above mixture, beating until blended.  Shape the dough into a disc.

Roll out to a 1/8-inch thickness on a lightly floured smooth surface.  Cut with cookie cutters and place cookies a half inch apart on parchment-lined cookie sheets.

Bake cookies at 325 degrees for 12 to 14 minutes or until the edges are very lightly browned.  Allow to cool on the baking sheets for 5 minutes before removing to wire racks to cool completely.  Decorate as desired using the Royal Icing and Colorful Glaze (both recipes follow).

ROYAL ICING:
3 cups powdered sugar
2 tbsp meringue powder
1/4 cup cold water
Food coloring paste, colors of your choice

Beat the powdered sugar, meringue powder, and cold water at high speed with electric mixer (use whisk attachment if you have one) until glossy and stiff peaks form.  Put in food coloring to tint to color desired (Remember food coloring goes a long way!); beat until blended in.  Place a damp tea towel directly over the surface of the icing to prevent a crust from forming while you use.

COLORFUL GLAZE:
1 pkg (1-lb) powdered sugar
6 tbsp water
food coloring paste

Stir the water into the powdered sugar and add food coloring as desired.  Stir mixture until well blended.  Use to frost the cookies.

Note:  The glaze is best for frosting and the royal icing is best for the piping and decorating.

Yield: 2 to 4 dozen cookies depending on the size of the cookie cutters you use.

File Photo

BANANA BREAD COBBLER

1 cup self-rising flour

1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced
struesel topping, recipe below
vanilla ice cream, optional

Preheat oven to 375 degrees.
Lightly grease a an 11 x 7-inch baking dish; set aside.

In a medium to large bowl whisk the flour, sugar, and milk together just until blended.  Whisk in the melted butter.  Pour into the prepared baking dish.  Cover with the banana slices and sprinkle the struesel topping over all. 

Bake at 375 degrees for 40 to 45 minutes or until golden brown and bubbly.

Serve with the ice cream, if desired.  (I suggest it!)

STRUESEL TOPPING:
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Using a fork, stir the brown sugar, flour, and butter together until crumbly.  Stir in the oats and the pecans.  Use as directed above.

Yield: 6 to 8 servings                                                          
This is a North Carolina recipe.I believe I got this around 10-years-ago from a Reiman's magazine.

SIMPLE BUTTER COOKIES

1 cup butter

1 cup sugar
2 large eggs
3 cups flour
1 tsp grated lemon or orange rind

May be made with mixer or in a food processor.

Cream the butter; add sugar gradually.  Blend together until light and creamy, beat in the eggs.  Add the flour and grated citrus rind.  Stir until blended. 

For molded cookies: Preheat oven to 325 degrees.  Press the dough into ungreased cookie mold/s and bake for 10 minutes or until the edges of the cookies are just light brown.  Remove from the molds while still hot.

For pastry bag or cut-out cookies:  Preheat oven to 375 degrees.  Bake on an ungreased cookie sheet for 10 to 15 minutes.  Remove from cookie sheets immediately and cool on wire racks.

Note: To make the cut-out cookies, chill dough until chilled enough to roll out.

4-INGREDIENT CHOCOLATE FUDGE PIE

1 baked 9-inch pie shell

6 squares (1-oz each) unsweetend chocolate
1 can (14-oz) sweetened condensed milk (fat-free would be a good idea!)
1 carton (8-oz) frozen whipped topping, thawed, divided
fresh berries or chocolate curls for garnish, if desired

Microwave chocolate in a large microwave-safe bowl on high for 1 to 1 1/2 minutes until melted and smooth (stir after every 30 seconds). 

Whisk the sweetened condensed milk into the chocolate until smooth; let stand 2 minutes.  Fold half the thawed whipped topping into the chocolate mixture.  Pour into the prepared crust.

Cover and chill for 4 to 8 hours. 

Before serving, spread the remaining whipped topping over the top of the pie.  Garnish with fresh raspberries, blueberries, etc, if desired.  May also garnish with chocolate curls, if preferred.

This is the file photo.

COCONUT MOMENTS

One of my favorite things in the world: coconut!

1 cup all-purpose flour
2 tbsp cornstarch
1/2 cup powdered sugar
1 cup butter, softened
1 1/3 cups flaked coconut

Preheat oven to 300 degrees.

Mix the flour, cornstarch, and sugar together in a bowl.  Blend in the butter to form a soft ball.  If this dough is too soft to handle, chill until firm enough to shape.  Shape the dough into balls approximately 3/4-inch in diameter.  Roll balls in the coconut and place 1 1/2 inches apart on ungreased cookie sheets.  Bake at 300 degrees for 20 to 25 minutes or until lightly browned.

File photo

Yield: approximately 3 dozen