CITRUS CHERRY TARTS

3/4 cup granulated sugar

2 tbsp cornstarch
1/2 tsp salt
3 tbsp orange juice
1 tbsp lemon juice
1 cup unsweetened cherry juice
2 tbsp butter
1 tsp grated orange peel
4 cups tart unsweetened cherries
9 tart shells
whipped cream for garnish, if desired
chopped almonds for garnish, if desired

In  a 2-quart saucepan combine the sugar, cornstarch, salt, orange juice, lemon juice and cherry juice; mix together well.  Cook the mixture, stirring constantly, for 5 minutes or until the mixture has thickened and turned clear.  Remove from the heat.

Add the butter, orange rind, and cherries to the mixture.  Gently stir with a rubber spatula to blend together well.  Allow to cook for 2 or 3 minutes; pour into the tart shells. 

The file photo

Allow to cool completely before serving.  Garnish with whipped cream and a sprinkling of chopped almonds, if desired.

Yield: 9 tarts (1 tart per serving!)

CHERRY ALMOND SCONES

1 large egg

1 large egg white
1/3 cup canola oil
2/3 cup granulated sugar
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp sugar for sprinkling, if desired

Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.

Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup sugar, buttermilk, almond extract, and dry milk; stir to blend.

Mix the baking powder, baking soda, and flour together; blend into the buttermilk mixture.  Add the cherries and almonds, if using, and stir to mix in.

Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional sugar, if desired.

Bake at 350 degrees for 10 to 15 minutes.

file photo

PEANUT BUTTER MELTS

2 sticks (1 cup) butter, melted
2 cups granulated sugar*
2 tsp vanilla
2 tbsp molasses
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup peanut butter
2 beaten eggs
2 1/2 cups all-purpose flour

Preheat oven to 375 degrees.
Line cookie sheets with parchment paper and set aside.

Place butter in a microwave-safe bowl and microwave until melted. Add the 2 cups sugar, vanilla, and molasses stirring until blended. Add the baking soda, baking powder, and salt; mix together well.

Add the peanut butter to the mixture and stir to mix in. Add the eggs and stir to blend in.

Add the flour and mix until all ingredients are thoroughly blended.

Form dough into walnut-sized balls and arrange on the cookie sheets, 12 per standard cookie sheet. (Chill dough a few minutes if it is too sticky to form into balls.) Using a fork, flatten balls into a crisscross pattern. Fork may be sprayed with cooking spray or dipped if flour, if necessary to prevent sticking.

Bake at 375 degrees for 8 to 10 minutes or just until edges start to brown. Cool on cookie sheets a couple minutes then remove to a wire rack to cool completely.

*If desired, you can roll the balls in sugar before flattening. This gives you a little sweeter cookie.

This is my version of a Joanne Fluke recipe.

free clipart

LAYERED PUMPKIN PIE

I have had this recipe so many years I cannot remember where I got it.

1 graham cracker crumb crust

1 pkg (3-oz) cream cheese, softened
1 tbsp cream
1 tbsp sugar
1 1/2 cups frozen whipped topping, thawed
1 cup cold half and half cream
2 boxes (4-serving size) vanilla instant pudding mix
1 can (16-oz) pumpkin (not pumpkin pie filling!)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
whipped cream or additional whipped topping for garnish, if desired
8 whole pecans for garnish, if desired
1 tbsp melted chocolate for dipping pecans, if desired

In a large bowl, mix the cream cheese, 1 tablespoon of cream, and the sugar until smooth.  Gently stir in the whipped topping; spread mixture over the bottom of the crumb crust.

Pour the cup of half and half into a mixing bowl; add the pudding mixes.  Using a wire whisk, whip the mixture until well blended about a couple of minutes.  Let mixture stand for 5 minutes or until thickened.

Stir in the pumpkin, cinnamon, ginger, and cloves mixing well.  Spread pumpkin mixture over the cream cheese layer.  Refrigerate at least 2 hours up to overnight. 

Before serving, decorate with whipped cream and pecans dipped halfway in melted chocolate if desired.

Yield: 8 servings

DELIGHTFUL CHOCOLATE PIE

1 (9-inch) chocolate crumb crust

1/2 cup milk, divided
2 pkgs (4-oz each) German Sweet Chocolate, divided
1 bar (8-oz) cream cheese
1 carton (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, microwave all but 3 squares of the German chocolate with half the milk.  Cook for 1 to 1 1/2 minutes, stir, and cook until chocolate is almost melted.  Stir until the chocolate is melted completely.  Beat in the cream cheese and last half of the milk until well blended.  Gently stir in the whipped topping until smooth.  Spoon mixture into the chocolate crumb crust.  Freeze until firm, approximately 4 hours.

Remove pie from freezer and let stand at room temperature for about a half hour or in the refrigerator until pie can be cut.

Microwave the remaining chocolate squares on high 30 to 60 seconds or until almost melted, stirring once.  Stir until the chocolate is completely melted.  Drizzle over the pie.

Yield: 8 servings

Leftover pie should be refrigerated.

This is basically a Kraft Foods Recipe with a few changes of my own.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE ICING

Cupcakes:
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

Frosting:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Yield: 24 cupcakes

I got this recipe from my friend Patti. I have not yet made them.

Recipe and photo by Nicole Cutlip of Dulce Delicious

CHOCOLATE COCONUT COOKIES

I used to sell Tupperware. This is a cookie recipe I used.

2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1 cup packed light brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/2 cup chopped nuts
1/2 cup flaked coconut
Pecan halves, red candied cherries, etc for garnish, if desired

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside

Melt chocolate in the top of a double boiler over hot, not boiling!, water. Remove from the heat and allow to cool.

In a large bowl, cream butter and brown sugar together until well blended. Add the egg and the melted chocolate; beat until light.

Combine flour, baking powder, baking soda, and salt together in a separate bowl; stir into the creamed chocolate mixture until blended. Stir in the nuts and coconut until combined.

Drop the dough by teaspoonfuls, two inches apart, on the parchment-lined cookie sheets. Press a pecan half, candied cherry, etc onto the center of each cookie, if using.

Bake cookies 10 to 12 minutes or until firm. Remove from oven and place on wire racks to cool.

Yield: 4 dozen

RICH HOT FUDGE SAUCE

1 pkg (8 squares) unsweetened chocolate

1/4 cup butter
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
1 tsp vanilla

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Remove from microwave and stir until the chocolate is completely melted.

Add the sugar, milk, and whipping cream to the chocolate mixture and stir until blended.  Microwave 5 minutes or until the sauce is thickened and the sugar is completely dissolved.  Stir after the first 3 minutes of cooking.  Add the vanilla and stir in.

Serve immediately over ice cream, pound cake, etc.  May also be served warm as a fondue for dipping fresh fruits, cookies, pound or angel food cake cubes, etc.

HOMEMADE SWEET AND SALTY BROWNIES

4 squares (1-oz each) unsweetened chocolate

3/4 cup butter
3/4 tsp cayenne pepper
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup coarsely chopped dry roasted peanuts, divided
25 commercial caramels
2 tbsp milk

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

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted; stir in the cayenne pepper.  Add the sugar and mix in well.  Blend in the eggs one at a time.  Add the flour and mix well.  Stir in half the peanuts.  Spread half the batter into the prepared baking pan.

Microwave the caramels and milk together on high for 2 to 3 minutes, stirring after each minute.  Cook until caramels are completely melted when stirred. Stir until completely blended and spread over the batter in the pan.  Cover with the remaining batter (okay for some caramel to peek through).  Sprinkle with the last half of the peanuts.

Bake 25 to 30 minutes or until the top is firm to the touch.  Set pan on a wire rack and allow to cool completely before cutting into 32 pieces to serve.

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MRS. WELBORN'S CHOCOLATE PIE

1 baked pie shell

Pie:
1 cup sugar
2 tbsp flour
3 tbsp cocoa
2 tbsp butter
3 egg yolks (save the whites for meringue)
1 cup milk
vanilla to taste

Mix the sugar, flour, and cocoa in a small mixing bowl; mix well.  Melt butter in an iron skillet over medium heat.  Stir in the sugar mixture.

In a separate bowl, beat the egg yolks, add milk and combine; stir into the butter mixture in the skillet a little at a time while stirring constantly.  Cook slowly until thick.  Add the vanilla and allow to cool somewhat before pouring filling into the baked pie shell.

Meringue:
3 reserved egg whites
1/8 tsp cream of tartar
2 tbsp sugar

Preheat oven to 400 degrees.

In mixing bowl, beat the egg whites with electric mixer on high until stiff peaks form.  Add the cream of tartar and sugar beating until sugar is dissolved.  Top the pie with the meringue being sure to seal meringue to crust to prevent weeping.  Bake at 400 degrees for 8 minutes or until golden brown.

Allow pie to cool completely before cutting to serve.

This recipe is from gospel singer Tanya Goodman Sykes. She said a next door neighbor of her family made this for her when she was a child/

BUTTERSCOTCH HAYSTACKS

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tbsp shortening (no substitutions)
1 1/2 cups (3-oz can) chow mein needles, coarsely broken

Line cookie sheet with wax paper. Place butterscotch chips, peanut butter chips, and shortening in a medium micro-wave safe bowl.

Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each time, just until chips are melted and mixture is smooth when stirred.

Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared cookie sheet or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in refrigerator in tightly covered container.

Yield: approximately 24

Note: file photo for reference

BEST-EVER CHOCOLATE CAKE and FROSTING

This is an old recipe I have probably had 25 or 30 years. It is a Great American Home Baking Recipe. The flavor is enhanced by adding coffee.

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

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

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Beat in the shortening, using an electric mixer on low speed. Beat in the milk, coffee, and vanilla extract until combined.
Increase speed to high and beat for 2 minutes. Add the eggs and beat another 2 minutes.

Pour batter into the prepared pans; smooth with a spatula. Bake in center of oven until a toothpick inserted in the centers comes out clean; about 30-35 minutes.

Remove cakes from oven to a wire rack and allow to cool in the pans for 5 minutes before turning out onto the wire racks to cool completely.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided

Combine the cocoa powder, butter, corn syrup, vanilla extract and salt in a large bowl. Beat on medium speed 2 minutes. Add warm water; mix well. Beat in half the confectioners' sugar, then the remaining half. Beat until smooth.

Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts.

This is the file photo.

HERSHEY'S TRUFFLE BROWNIE CHEESECAKE

Brownie Layer:

6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsp all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.
Grease a 9-inch springform pan.

In a mixing bowl, stir together the melted butter, sugar, and vanilla extract.  Add the eggs and stir to blend.  Stir in the flour, cocoa, baking powder, and salt; blend together well.  Spread the batter into the prepared pan and bake 25 to 30 minutes or until the brownie layer pulls away from the sides of the pan.

Meanwhile, prepare the Truffle Cheesecake Layer:
3 blocks (8-oz each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 pkg (12-oz)* special dark chocolate chips, divided
1/2 tsp shortening (do not use butter, margarine, oil, or spread!)
*2 cups

In large mixer bowl beat the cream cheese and sugar using an electric mixer on medium speed until smooth.  Gradually beat in the eggs, heavy cream, vanilla, and salt until well blended.

Set aside 2 tablespoons of the chocolate chips.  Place the remaining chips in large microwave-safe bowl.  Microwave on high for 1 1/2 minutes or until the chips are melted and smooth when stirred.  Gradually blend the melted chocolate into the cheesecake batter.

Remove the brownie layer from the oven and immediately spoon the cheesecake mixture over the brownie layer.  Return to oven; continue baking 45 to 60 minutes or until the center is almost set.  Remove from oven to a wire rack.  Using a thin knife, loosen cake from the side of the pan.  Cool to room temperature.  Remove side of pan.

Place the remaining 2 tablespoons of chocolate chips and the shortening in small microwave-safe bowl.  Microwave at medium power 30 seconds or until chips are melted and mixture stirred becomes smooth.  Drizzle over the top of the cheesecake.

Cover and refrigerate several hours until cold.

The file photo.

Keep leftovers covered and refrigerated.

Yield: 10 to 12 servings.

CHOCOLATE-PECAN CRISPS

1/2 cup butter, softened

1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream the butter and brown sugar together in a large bowl until blended.  Beat in the egg and vanilla extract.

Combine the flour, cocoa powder, baking soda, and pecans in a small bowl to blend together well.  Add to the butter mixture, blending until a stiff dough forms.  Sprinkle the coconut on a flat work surface.

Divide the dough into 4 parts.  Shape each part into a roll about 1 1/2-inches in diameter; roll in the coconut until heavily coated.  Wrap in plastic wrap and refrigerate until firm; at least one hour but up to 2 weeks. (May be frozen up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or just leave ungreased.

Cut dough into slices about 1/8-inch thick.  Place slices 2-inches apart on the baking sheets.  Bake at 350 degrees for 10 to 13 minutes or until firm.  Do not overbake.  Remove from pans and cool on wire racks.

Yield: 6 dozen

the file photo

PUMPKIN PIE WITH BROWN SUGAR OATMEAL COOKIE CRUST

Crust:

• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin

Whipped Cream:

• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla

For Pie Crust:

1. Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside. You can use the reserved dough to make cookies. See option below.
2. Press prepared cookie dough into greased 9” pie pan, covering the bottom but only going up the sides about halfway.

For Pie Filling:

1. In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3. Option: Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.

For whipped cream topping:

1. Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2. Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.

Recipe and photo credit on the picture.

STRAWBERRY BAKED ALASKA

2 1/3 cups baking mix

3 tbsp sugar
2/3 cup light cream
1 quart strawberry ice cream
4 egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla

Preheat oven to 450 degrees.
Grease a round 8-inch layer cake pan; set aside.

Stir the baking mix, 3 tablespoons sugar, and light cream together to form a soft dough.  Pat the dough into the prepared pan.

Bake the dough at 450 degrees for about 10 minutes until it tests done.  Cool a few minutes and remove to a wire rack from the pan.

Line a bowl that is 1-inch smaller at its largest than the cake pan with aluminum foil.  Pack the ice cream into the bowl and freeze until firm.

Cover a baking sheet with aluminum foil and place the shortcake on the baking sheet.  Invert the bowl of ice cream over the shortcake; remove the bowl and the foil.  Freeze the shortcake and ice cream.

Just before serving, heat oven to 500 degrees.  Completely cover the shortcake and ice cream with the meringue being sure to seal the meringue to the foil covered baking sheet.

(To make the meringue: Beat the egg whites and the cream of tartar together until foamy.  Beat in the half cup of sugar, 1 tablespoon at a time and continue beating until stiff and glossy.  Do Not Underbeat!  Beat in the half teaspoon of vanilla.

Place in oven and bake 3 to 5 minutes until the meringue is lightly browned.  Trim the foil to the edge of the meringue and transfer to a serving plate.  Serve immediately.

Yield: 12 servings

file photo

KENTUCKY JAM CAKE WITH CARAMEL ICING

1 cup raisins

1 can (8-oz) crushed pineapple with juice
1 cup butter, softened
4 large eggs
1 jar (12-oz) blackberry jam or 1 cup homemade
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup chopped pecans

Several hours ahead, overnight even, soak the raisins in the pineapple and juice.

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

In a large mixing bowl, cream the softened butter.  Add the eggs one at a time, beating well after each one.  Add the jam and the buttermilk; beat until well blended.

Sift the flour, sugar, cocoa, baking soda, cinnamon, nutmeg, and cloves together; add to the egg mixture.  Beat on low just until combined; stir in the raisins, pineapple, and pecans.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 50 minutes or until the a wooden toothpick inserted in cake centers comes out clean.  Cool in the pans for 10 minutes on a wire rack.  Remove from pans and cool completely on the wire racks.

File Photo

CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 to 4 cups sifted powdered sugar

Melt the butter in a saucepan over medium heat.  Stir in the brown sugar and the milk; bring to a boil.  Remove from the heat and cool until just warm.  Beat in enough of the powdered sugar to get icing to a spreading consistency.

If you wish to have a thicker icing, add more powdered sugar.  If you need to thin the icing, add a little milk, a few drops at a time.

Place one cake layer on a cake plate and cover the top with the icing.  Place second layer atop the icing.  Frost top and sides of cake.  Place a decorative ring of coarsely chopped pecans around the outer edge of the cake top, if desired.

I have had this recipe for a long time.  Can't remember for sure but I believe it was a Taste of Home recipe.

HOMEMADE PUMPKIN CUPCAKES WITH CINNAMON FLECKED FROSTING

These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.

1 box (2-layer size) spice cake mix
1 cup sour cream
1 can (15-oz) pumpkin (not pumpkin pie filling!)
1/4 cup canola oil
3 large eggs
1 pkg (8-oz) cream cheese, room temperature
1/2 stick butter, softened
1 tsp vanilla extract
1 lb confectioners' sugar
1 1/2 tsp ground cinnamon

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

In large mixer bowl combine the cake mix, sour cream, pumpkin, canola oil, and eggs; beat until well blended.  Using a 1/4 cup measure place the batter in the prepared muffin cups.

Bake the cupcakes at 350 degrees for 20 to 22 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes then remove to wire racks to cool completely.

To make the frosting, place the butter, cream cheese, and vanilla extract in large mixer bowl and beat until well blended.  Gradually add in the confectioners' sugar, beating well.  Blend in the cinnamon until well blended.  Use to frost the pumpkin cupcakes.

Yield: 2 dozen cupcakes

file photo

SUGAR COOKIE CHEX PARTY MIX

I got this from my friend Patti who makes many good treats.

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

file photo

Serve with fresh fruit and/or berries for dipping.

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

24 chocolate cookies* with cream filling (Oreo type), finely crushed
3 tbsp butter, melted

Line a 9 x 13-inch baking pan with foil allowing foil to extend over the edges of the pan (use later to remove bars). 

Mix the cookie crumbs and butter together; press onto the bottom of the foil lined pan.

1 tbsp instant coffee granules
1/4 tsp ground cinnamon
1/4 cup boiling water
4 blocks (8-oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
2 squares semi-sweet baking chocolate, melted and cooled

Preheat oven to 350 degrees.

Mix the coffee and cinnamon into the boiling water.  Stir the mixture until the coffee granules are completely dissolved.  Allow mixture to school slightly.

Beat the cream cheese and sugar together in a large mixer bowl until well blended.  Add the coffee mixture and the sour cream, mixing well.  Add the eggs, one at a time, mixing after each just until blended.

Remove 1 cup of the cream cheese mixture and pour the remaining over the crust.  Stir the melted chocolate into the remaining 1 cup of the cream cheese mixture.  Drop the chocolate mixture by tablespoonfuls over the mixture in the pan.

Swirl the chocolate blobs gently with a knife to swirl.  Bake at 350 degrees 40 minutes or until the center is almost set.  Remove from oven and cool.  Refrigerate 4 hours before cutting to serve.

*2 cups crumbs

Store any leftovers in the refrigerator.

Note: This is a Kraft Foods Recipe.

GRANDMA'S STRAWBERRY SHORTCAKE

This is a delicious Hoosier recipe.

1 quart fresh strawberries, sliced
1 cup + 2 tbsp granulated sugar, divided
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 large egg
1/2 cup cream
butter
whipped cream

Combine the sliced strawberries with the 1 cup of sugar and set aside.

Sift the flours, baking powder, 2 tablespoons of sugar, and salt together into a large bowl.  Cut in the butter until the mixture is crumbly.

In a smaller bowl, beat the egg and add the cream.  Add egg mixture to the crumb mixture; stir just until moistened.

Pat mixture into an 8-inch square baking pan.  Bake at 450 degrees for 15 to 20 minutes just until golden brown.  Remove from the pan and cool completely on a wire rack. 

Just before serving, cut cake in to horizontally.  Butter the bottom layer and spoon half the berries over the top.  Place the second layer over the berries and top with the remaining half of the berries.
Cut into individual servings and add a dollop of whipped cream to each.

file photo

GOLDEN COCONUT PEACH PIE

4 to 4 1/2 cups sliced fresh peaches

1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
dash of salt, optional
1/4 cup fresh orange juice
1 9-inch unbaked pie shell
2 tbsp butter
2 cups flaked coconut
1 can (5-oz) evaporated milk
1 beaten egg
1/4 cup sugar
1/4 cup almond (or vanilla) extract

Preheat oven to 450 degrees.

Combine the peaches, 1/2 cup sugar, flour, nutmeg, salt-if using, and orange juice in a medium mixing bowl.  Pour the mixture into the unbaked pie shell.  Cut the butter into thin pats and use to dot the top of the peach mixture.  Bake pie at 450 degrees for 15 minutes.

While pie is baking, combine the coconut, evaporated milk, egg, 1/4 cup sugar, and extract.  Pour this over the hot pie.  Reduce the oven temperature to 350 degrees and bake until the coconut is toasted, about 35 to 40 minutes.  Delicious served either warm or chilled.

Store pie in refrigerator.

I have had this for years. Don't remember where I got it but this is the photo that was with the recipe. Coconut and peaches, two of my favorites in one pie.

CHOCOLATE BLENDER FROSTING

This is a recipe I saw in a Martha Stewart Living Magazine. Very interesting. Haven't made it yet but will let my granddaughter make it soon.

2 cups sugar
1 can (14-oz) evaporated milk (should be 1 1/2 cups)
8-oz unsweetened chocolate, melted and cooled

In blender container place all three ingredients; blend until smooth. This will take about 1 minute and the blender's sound will change when the frosting reaches the right consistency.

Transfer frosting to an airtight container and let stand at room temperature until thickened slightly, about 1 hour.

May be refrigerated for up to 3 days; bring to room temperature before using.

Yield: About 3 cups, enough for a 9-inch layer cake.

NOTE: This is a random picture used for reference only.

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced

4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency.

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To serve, scoop into individual serving dishes and garnish with fresh berries, if desired