HOMEMADE FROZEN STRAWBERRY YOGURT

2 cups plain yogurt

2 cups pureed strawberries
1 can (14-oz) sweetened condensed milk
1 cup milk
3 tsp vanilla extract

Combine all the ingredients together in a large bowl. 

Fill the cylinder of ice cream freezer 2/3s full; freeze according to manufacturer's directions.  Refrigerate the remaining mixture until ready to freeze.

Let ripen in the ice cream freezer or to firm up in the refrigerator freezer for 2 to 4 hours before serving.  Remove from the freezer 30 to 45 minutes before serving.

Note: Use fat-free yogurt and milks for a tasty light dessert.

Yield: 1 1/2 quarts

UPSIDE-DOWN PINEAPPLE CUPCAKES

1/4 cup light brown sugar

2 tbsp butter
1 cup canned, sliced pineapple, cut into small wedges
6 maraschino cherries, cut in half
1/4 cup butter
1/2 cup granulated sugar
1 cup all-purpose flour
1/3 cup water
dash of salt
1/2 tsp baking powder
2 egg whites

Preheat oven to 350 degrees.

Divide the light brown sugar and the 2 tablespoons of butter evenly among 12 muffin cups.  Place in the oven until the butter melts and the sugar dissolves.  Remove from the oven and arrange the pineapple wedges in the muffin tins and place a cherry half in the center of each muffin.  Set aside.

Cream the 1/4 cup butter until fluffy and gradually beat in the granulated sugar,  Add 1/3 cup of the flour to the mixture then half the water, beating after each addition.  Add another 1/3 cup of the flour and the remaining water; beat well.  Add the remaining flour along with the salt and baking powder; beat well. 

Beat the eggs whites until stiff and then fold into the batter until well mixed.  Distribute the batter evenly over the ingredients in the muffin cups.

Bake at 350 degrees for 15 to 20 minutes or until the cakes test done with a wooden toothpick.  Allow to cool in the pan for 5 minutes then invert onto a baking sheet or wire rack to cool.

Yield: 12 cupcakes at 255 calories each.

CHOCOLATE CREAM CHEESE ICING

1/2 cup (1 stick) butter, softened

6-oz (2 3-oz pkgs) cream cheese, softened
5 squares unsweetened chocolate,  melted & cooled
2 tsp vanilla extract
6 + cups confectioners' sugar
1/4 cup cream (or milk)

In a large mixing bowl beat the butter and cream cheese together until smooth and creamy.  Add the chocolate and the vanilla extract; beat until well blended. 

Gradually beat in half the confectioners' sugar and the cream.  Beat in enough of the remaining confectioners' sugar to make of spreading consistency.  Use to fill and/or frost your favorite cake.

Yield: 4 cups icing.
Note: This is a BHG's recipe from several years ago.

FAVORITE APPLE PIE

pastry for 2 crust pie

3/4 cup granulated sugar
1 tbsp cornstarch
1 1/4 tsp cinnamon
6 cups sliced peeled apples
1 tbsp lemon juice
1 tbsp butter

Line a 9-inch pie plate with pastry trimming to a 10-inch overhang.

In a large bowl combine the sugar, cornstarch, cinnamon, apples, and lemon juice; toss to coat apples.  Spoon the apple mixture into the crust in the pie plate.  Cut the butter into small pieces and dot over the apples.  Top with the remaining pastry, fluted edges to seal.  Cut steam vents into the top by poking with a fork, cutting slits with a knife, etc.  Top with a pastry apple if desired.

Bake at 425 degrees for 50 minutes or until golden brown.  Use a pie shield or make a rim of foil to put over the edge of the crust if it starts to brown too quickly.

This is the file photo.

HOMEMADE CINNAMON CHIPS W/CHOCOLATE FONDUE

Chips:

2 tbsp sugar
2 tsp ground cinnamon
6 (8-inch size) flour tortillas
butter-flavored cooking spray

Preheat oven to 350 degrees. 

Combine the sugar and cinnamon in a small bowl and set aside.

Thoroughly coat one side of each tortilla with the butter-flavored cooking spray.  Cut tortillas into wedges and arrange single-layer on a large baking sheet with the sprayed side down.  Sprinkle the cinnamon sugar mixture evenly over the tortilla wedges.  Spray with the cooking spray.

Bake tortilla wedges at 350 degrees for 8 to 10 minutes or until crisp, turning once during baking.

Fondue:
1 cup dark chocolate chips
1/2 cup whipping cream
3 tbsp taco sauce, your choice of heat

In a small saucepan combine the chocolate chips, whipping cream, and taco sauce.  Cook, stirring, over low heat until chocolate has melted and the mixture is smooth.  Keep warm and serve with the cinnamon chips for dipping.

This photo is from hoosierhomemade

 

CARIBBEAN WALNUT FUDGE PIE

1/2 stick butter

3/4 cup firmly packed brown sugar
3 large eggs
1 pkg (8-squares) semi-sweet chocolate, melted
2 tsp Instant coffee
1 tsp rum extract* (for a Caribbean taste)
1/4 cup all-purpose flour
1 cup chopped walnuts
1 9-inch unbaked pastry shell
1/2 cup walnut halves for garnish

Preheat oven to 375 degrees.

In a large bowl beat the butter and brown sugar until light and fluffy; add the eggs one at a time beating after each.  Add the chocolate, coffee, and extract, mixing well.  Stir in the flour and the walnuts.  Pour the mixture into the pastry shell.  Use the walnut halves to decorate the edge of the pie.

Bake at 375 degrees for 25 minutes in the lower third of the oven.  Cool on a wire rack then refrigerate for at least an hour before cutting.

Yield:  10 to 12 servings
*May substitute vanilla extract but you will lose the Caribbean flavor.

PB AND CHOCOLATE CHIP BROWNIES

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
1 1/2 cups granulated sugar
1/2 cup Splenda Granulated*
2 large eggs
1 cup all-purpose flour
1/3 cup whole-wheat flour**
1 tsp vanilla extract
1/4 tsp salt
1 pkg (11-oz) peanut butter & milk chocolate chips***
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl stir the cocoa and baking soda together.  When combined, add half the butter.  Add the boiling water and stir until the mixture thickens up.  Stir in the sugar, Splenda, eggs, and remaining butter.

In a small bowl combine the two flours and salt; add to the chocolate mixture.  Stir in the vanilla extract until blended in.  Add the chips and the nuts, if using, and stir to blend.  Pour the batter into the prepared pan.

Bake brownies for 35 to 40 minutes or until they begin to pull away from the sides of the pan. Set the pan on a wire rack and allow brownies to cool completely in the pan.

When cooled, cut into 36 squares for serving.

This is the file photo.

MASTER PIE CRUST

For those of you who have trouble with pie crust, here is a recipe that always turn out well.

3 1/2 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening (personally, my favorite is Crisco for pie crust)
1 tbsp. plus 1 tsp. sugar
1 tbsp. kosher salt

 Process the flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds.  Transfer to a large bowl.  Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry.  Press plactic wrap over surface of dough.  Chill in the bowl at least 1 hour or overnight.

Divide dough in half.  Flatten each half into a disk.  On a lightly floured surface, roll out 1 disk into a 13 to 14-inch round.  Roll over rolling pin and transfer to the pie dish.  Pick up the edges and allow dough to slump inside the dish.  Trim, leaving about 1-inch overhang.  (For single-crust pie, fold overhang under and crimp edges).  Chill at least 1 hour or overnight.

For filled pie, follow pie recipe instructions for baking.

For a baked empty crust preheat oven to 375 degrees.  Prick the chilled crust in pie dish all over with a fork.  Line crust with foil or parchment paper.  Fill with dried beans or pie weights.  Bake 25 minutes.  Remove from oven; lift out foil and weights.  Reduce oven temperature to 350 degrees.  Return crust to oven and bake, using fork to prick any bubbles that have formed and pressing back down with the back of fork, until the crust is a golden brown, 20 to 25 minutes longer.  Let the crust cool completely before adding any filling.

Yield: 2 crust = 1 filled pie or two unbaked pie shells.

Note: File Photo

EASY MOUSSE SQUARES

48 Vanilla Wafers

3/4 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 cup ice cubes
1 pkg (8-oz) cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 carton (8-oz) frozen whipped topping, thawed and divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit & berries

Line an 8-inch square baking pan or dish with plastic-wrap and stand 16 of the vanilla wafers on the edge inside the plastic lining. 

Stir the boiling water into the gelatin mix and stir until the gelatin is completely dissolved.  Stir in the ice until melted.

Beat the cream cheese, sugar, and lemon zest in a large bowl until well blended.  Gradually beat in the gelatin then whisk in 2 cups of the whipped topping.

Pour half the mixture into the pan covering the bottom; cover with 16 wafers.

Microwave the raspberry preserves on high for 15 seconds until melted and brush over the wafers.  Top with the remaining gelatin then the remaining wafers.

Refrigerate the mousse for at least 4 hours or until firm.

To serve, invert the mousse onto a plate, peel away the plastic wrap, and top with the remaining whipped topping and the fruit and berries.

Yield: 9 or 12 squares.
Note:  An old Kraft Foods Recipe

TROPICAL MERINGUE-TOPPED DESSERT SQUARES

CRUST:

1 cup all-purpose flour
1/3 cup powdered sugar
1 stick butter, softened

Preheat oven to 375 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

Combine the flour, powdered sugar, and butter until crumbly.  Press the mixture onto the bottom of the parchment-lined pan and bake at 375 degrees for 15 minutes; remove from the oven and set aside.

FILLING:
1 cup granulated sugar
6 tbsp key lime juice
6 large eggs, separated (save 3 of the whites for the meringue)
1/4 cup butter, softened

While the crust bakes combine the sugar, juice, egg yolks and butter in a medium saucepan.  Cook the mixture over medium heat, while whisking often, 8 to 10 minutes until thickened.  Remove from heat; set aside.

MERINGUE:
1/2 tsp cream of tartar
1/3 cup granulated sugar
1/3 cup sweetened flaked coconut
(The 3 saved egg whites)

Combine the egg whites and cream of tartar in a medium mixing bowl; beat on high speed with an electric mixer until soft peaks form.  Continue beating for about 2 minutes while gradually adding the sugar until stiff peaks form; set aside.

Spread the filling over the baked crust then spread the meringue evenly over the filling.  Sprinkle with the coconut and return to the oven and bake 10 to 13 minutes or until the coconut is browned.  Remove the dessert from the oven and and cool completely on a wire rack.

Use the parchment paper to lift the dessert from the pan and place on a cutting board.  Cut into 16 squares.  Serve immediately or refrigerate.

Note: I got this recipe several years ago from Reynold's Wrap!

SO EASY FRESH PEACH CRUMB BAKE

2 cups sliced fresh peaches

1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp nutmeg
2 tsp butter, melted

Preheat oven to 350 degrees.

Arrange peach slices in the bottom of an 8-inch square baking pan or dish.

In a small bowl combine the cracker crumbs, cinnamon, and nutmeg to blend together well.  Stir the melted butter into the cracker mixture.  Sprinkle the crumb mixture evenly over the peaches.

Bake at 350 degrees for 30 minutes.

Best when served warm with a dollop of whipped cream or ice cream.

free clipart

MINIATURE BROWNIE CUPS WITH MOCHA GLAZE

1/4 cup butter

2 egg whites
1 egg
3/4 cup sugar
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.

In a small saucepan or the microwave, melt the butter and set aside.

In a small mixing bowl beat the egg whites and the egg with electric mixer on medium speed until foamy.  Gradually add the sugar, beating until slightly thickened and light in color. 

Stir the flour, cocoa, baking powder, and salt together then gradually add to the egg mixture, continuing to beat until blended.  Gradually add the melted butter, beating just until blended.

Spray 24 mini-muffin cups with nonstick cooking spray and fill each 2/3s full of the batter.  Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the pan and cool completely on a wire rack.

While brownies cool, prepare the following:

MOCHA GLAZE:
1/4 cup powdered sugar
3/4 tsp cocoa powder
1/4 tsp instant coffee powder
2 tsp hot water
1/4 tsp vanilla extract
powdered sugar for garnish, if desired

In a small bowl, stir the powdered sugar and cocoa together.
Dissolve the coffee in the hot water and gradually stir into the chocolate mixture, stirring until well blended.  Stir in the vanilla.  Drizzle glaze over the brownies.  Dust with the powdered sugar, if desired.

Yield: 24 mini brownie cups
NOTE: This is my variation of a HERSHEY'S recipe.

FRESH APPLE CAKE WITH CREAM CHEESE FROSTING

2 cups granulated sugar

1 1/2 cups canola oil
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 cups grated Granny Smith apples
2 cups chopped walnuts, separated
1 pkg (8-oz) cream cheese
1/2 stick butter
1 tsp vanilla extract
1 lb powdered sugar
3 to 4 tbsp milk

Preheat oven to 350 degrees.
Grease and lightly flour 3 9-inch cake pans; set aside.

In a large mixer bowl combine the sugar, oil, and eggs, mixing well.

In a separate bowl combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir into the sugar mixture.  Add the apples and 1 cup of the walnuts; beat well.  Pour the batter evenly into the 3 prepared pans.  Bake at 350 degrees for 30 to 35 minutes until a toothpick inserted in the center comes out clean.  Cool in pans on wire rack for 3 to 5 minutes.  Gently remove from pans and cool completely on wire racks.

While cakes cool, allow cream cheese and butter to soften in a mixing bowl.  Cream the softened ingredients together until blended well.  Add the vanilla extract, blending in.  Add the powdered sugar alternately with the milk until of a spreading consistency.  Stir in the remaining walnuts. 

Place one cake layer on serving plate and cover top with the cream cheese frosting.  Place second layer atop frosting and cover with frosting.  Add final layer; cover top and sides of the cake with the remaining frosting. Sprinkle a few chopped nuts over the top, if desired.

Note: This is a file photo.

STRAWBERRY PIZZA

1 (20-oz) refrigerated sugar cookie dough

1 block (8-oz) cream cheese, softened
1/3 cup sugar
1 tub (8-oz) strawberry (or plain) frozen whipped topping, thawed
1 pint or 2 cups fresh strawberries, halved or sliced if very large

Preheat oven to 350 degrees.
Lightly grease a 12-inch pizza pan.

Press the cookie dough firmly onto the prepared pizza pan.  Bake at 350 degrees for 20 minutes or until light golden brown.  Cool in the pan on a wire rack.

In a large mixer bowl, beat the cream cheese with the sugar on high speed until well blended.  Gently stir in the whipped topping and spread the mixture evenly over the cookie crust.  Top with the strawberries.  Serve immediately or cover well and refrigerate until ready to serve.  If you have leftovers, store in the refrigerator.

File Photo

DOUBLE BERRY BROWNIE TORTE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
1 cup  semi-sweet chocolate chips
1 stick butter
1 1/4 cups sugar, divided
2 eggs
1 tsp vanilla
1/3 cup Hershey's Special Dark Cocoa
1/2 cup whipping cream
3/4 cup fresh blackberries
3/4 cup fresh raspberries

Preheat oven to 350 degrees.
Line a 9-inch round cake pan with waxed paper; grease and set aside.

In a small combine the flour, baking soda, and salt.  Stir in the chocolate chips and set aside.

In a medium saucepan melt the butter over low heat; remove from heat.  Stir in 1 cup of the sugar, the eggs, and the vanilla.  Add the cocoa, blending in well.  Stir in the flour/chocolate chip mixture.  Spread the batter into the prepared pan.  

Bake torte 20 to 25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky.  Cool in the pan on a wire rack for 15 minutes.  Invert torte onto wire rack and gently remove waxed paper then turn right side up.  Allow to cool completely.

In the meantime rinse and drain the blackberries and raspberries.  Pat dry with paper towels.

Beat the whipping cream with the remaining 1/4 cup of sugar until the sugar is dissolved and stiff-peaks form.  Spread over the top of the brownie.  Top with the fresh berries.  Refrigerate until serving time.

file photo

Yield: 8 to 10 servings

CINNAMON BARS WITH PECANS AND COCONUT

1 1/2 cups all-purpose flour

1/2 cup white whole-wheat flour
1 1/4 cups granulated sugar
3/4 cup firmly packed brown sugar
1 stick butter, softened
1/2 cup chopped pecans
1/2 cup flaked coconut
1 large egg
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla

Preheat oven to 350 degrees.
Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.

In large mixer bowl beat the flours and sugars on medium speed for 30 seconds to blend.  Add the butter to the dry mixture and beat 1 minute or until combined.  Remove 2 cups of the mixture to a medium bowl and stir in the pecans and coconut.

Press the pecan, coconut mixture onto the bottom of the prepared pan.

To the remaining flour mixture add the egg, cinnamon, pumpkin pie spice, baking soda, and salt.  Beat the mixture at medium speed a few seconds to combine.  Turn mixer to low speed and add the buttermilk and vanilla beating for 1 minute.  Pour mixture over the crust.

Bake at 350 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean and the top springs back when gently pressed.  Cool in the pan on a wire rack for half an hour.

GLAZE:
1 3/4 cups powdered sugar
2 to 2 1/2 tablespoons buttermilk
2 tsp vanilla extract
1 tsp light corn syrup

Beat the powdered sugar, 2 tablespoons of the buttermilk, and the corn syrup in a medium bowl at medium speed until smooth.  Add the additional buttermilk gradually if necessary to reach the desired glaze consistency.  Drizzle over the cooled bars and let stand until glaze is set.

To serve: Cut into 24 bars of approximately 210 calories each

clipart panda

CHOCOLATE RASPBERRY TORTE

1 pkg (8 squares) semi-sweet baking chocolate, divided

1 1/2 sticks butter
1 pkg (4 serving) raspberry-flavored gelatin
1/2 cup sugar
3 large eggs
1/3 cup all-purpose flour
1/2 cup chopped pecans, optional
1 carton (8-oz) frozen whipped topping, thawed
additional chocolate for garnish, if desired
fresh raspberries for garnish, if desired
powdered sugar for dusting, if desired

Preheat oven to 350 degrees.

Grease and lightly flour a 9-inch round cake pan; line bottom with waxed paper; set aside.

In a large microwave-proof bowl, microwave 4 squares of the chocolate with the butter on high for 1 1/2 to 2 minutes until the chocolate is almost melted; stir after 1 minute.  Remove from the microwave and stir until the chocolate is completely melted.  Stir the dry gelatin mix and the sugar into the chocolate until well combined.  Mix in the eggs; stir in the flour and pecans (if using) until well blended.  Pour the mixture into the prepared pan.

Bake at 350 degrees for 40 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs.  Do not overbake! 

Allow torte to cool in the pan for 5 minutes then run a small knife around the edge to loosen from pan.  Invert onto the serving platter and remove the waxed paper.  Allow cake to cool completely.

While cake cools, melt the remaining 4 squares of chocolate in a large microwavable bowl for 1 1/2 minutes or until melted; stirring after 1 minute.  Stir until the chocolate is completely melted then stir in the whipped topping until smooth.  Frost the cake with this chocolate whipped topping.

Note:  Cut some chocolate into some irregular shapes and use with fresh raspberries for garnish, if desired.  Dust lightly with powdered, if desired.

This is an old Kraft recipe and photo.

Yield: 14 servings

PEACH COBBLER WITH PRALINE BISCUIT TOPPING

1 1/4 cup granulated sugar

2 1/2 tbsp cornstarch
1 tsp ground cinnamon
3/4 cup water
8 cups sliced fresh peaches
3 tbsp butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans
2 cups self-rising flour
2 tsp granulated sugar
1/2 cup shortening
3/4 cup buttermilk

Preheat oven to 375 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

Combine the 1 1/4 cup of sugar, cornstarch, cinnamon, and water in a saucepan; add the peaches.  Bring the mixture to a boil and boil for 1 minute.  Pour into the prepared baking dish and set aside.

In a small bowl combine the butter, brown sugar, and pecans; set aside.

In a mixing bowl combine the flour with the 2 teaspoons of sugar; cut in the shortening with a pastry blender or two knives until crumbly.  Add the buttermilk, stirring just to moisten. Turn dough out on a lightly floured surface and knead 5 or 6 times.  Roll dough out into a 12 x 8-inch rectangle; spread the pecan mixture over the dough to within a half inch of edges.  Starting with a long side, roll up the dough.  Cut the roll into half inch pieces and arrange over the top of the peaches in baking dish.

Bake cobbler at 375 degrees for 35 minutes or until lightly browned.

Serves 12.

File photo for reference only.