Whole Wheat Chocolate-Blueberry Cake from BH&G

This cake was a Grand Prize Winner in an old Better Homes & Gardens Magazine Contest.  I choose to publish this recipe since I try to encourage everyone to eat healthier and to replace processed grains with whole ones.

1 cup whole wheat flour (I prefer white whole wheat)

1 cup sugar

6 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup water

1/2 cup fresh blueberries

1 egg

1 cup frozen light whipped dessert topping, thawed

1/2 cup semisweet chocolate pieces

Fresh blueberries and/or Blueberry Sauce (see recipe below)                   

 

Preheat oven to 350 degrees F.

 

In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

 

In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

 

Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

 

In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.

 

Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

 

Blueberry Sauce

1/2 cup frozen light whipped dessert topping, thawed

1/2 cup fresh blueberries

 

In blender combine dessert topping and blueberries. Cover and blend until smooth.

 

                           A picture of the cake and of the lady who created the recipe.

OH-SO-GOOD CHOCOLATE CAKE WITH CREAMY FROSTING

2 squares (1-oz each) unsweetened chocolate

1/3 cup water
2/3 cup shortening
2 3/4 cups sugar, divided
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
3/4 tsp salt, divided
1 cup buttermilk
1 tbsp + 1 tsp vanilla extract, divided
1/4 cup all-purpose flour
1 cup milk
1 stick butter, softened
1/2 cup shortening

In a small saucepan, combine the chocolate and water.  Cook the mixture over low heat, stirring constantly, until the chocolate melts.  Remove chocolate from heat; allow to cool.

Beat the 2/3 cup shortening with an electric mixer on medium speed until creamy.  Gradually add 1 3/4 cups of the sugar, beating well.  Add the eggs, one at a time, beating after each.

Combine 2 1/2 cups of flour with the soda and 1/2 tsp of the salt; add to the shortening mixture alternately with the buttermilk.  Begin and end with the flour mixture, mixing after each addition.  Add the chocolate and 1 teaspoon of the vanilla; mix just until blended.

Pour the batter into the prepared pans and bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven to wire racks and cool in pans for 10 minutes.  Remove from pans and allow to cool completely on wire racks.

In a small saucepan, place the 1/4 cup of flour and gradually stir in the milk and cook over low heat, stirring constantly, until thick.  Remove from heat and let cool completely.

Beat the softened butter and the 1/2 cup shortening at medium speed with electric mixer until creamy.  Gradually add the the remaining sugar; beat well.  Add the other teaspoon of vanilla, and the remaining 1/4 teaspoon salt.  Add the cooled flour mixture; beat until smooth.  Spread this filling between the cake layers, stacking them on a cake plate.  Frost with the Chocolate Frosting recipe
below.

CREAMY CHOCOLATE FROSTING:
3 cups sugar
3/4 cup milk
3/4 cup butter
3 squares (1-oz each) unsweetened chocolate
3/4 tsp vanilla extract

In a large saucepan, combine the sugar, milk, butter, and chocolate; cook over low heat while stirring constantly, until the chocolate melts.  Cook over medium heat, stirring constantly, until the mixture boils.  Boil 1 minute, stirring constantly.  Remove from the heat and stir in the vanilla.

Beat the mixture at high speed with an electric mixer with the pan sitting over ice water.  Beat for 5 minutes.  Remove from the ice water and continue to beat until the frosting is of spreading consistency.  This will take about 20 to 30 minutes.  Spread on the cake immediately.

Yield: Enough to frost 3 layers.

BASIC CAKE-IN-A-JAR

Fun gifts and/or party cakes.

2 2/3 cups sugar
1 cup butter
4 eggs
1/2 cup water
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
6 or 7 pint canning jars

Cream the butter and sugar. Add the eggs and mix well. Add the water and vanilla.  Add the dry ingredients and combine well. 

Pour 1 cup of batter into each of the pint jars.  Bake cakes at 325 degrees for 55 to 60 minutes or until cakes test done.

VARIATIONS:
For BANANA NUT CAKE: add the following to the basic cake mix above and follow the above instructions for baking.
2 cups mashed bananas
1 tsp cinnamon
2/3 cup chopped pecans or walnuts

For POLKA-DOT CAKE: add 1 cup mini M&M candies to the basic recipe above and follow the basic directions.

file photo

YUMMY GRASSHOPPER PIE

1 1/4 cups chocolate wafer crumbs (approx. 32 wafers)

1/3 cup butter, melted
1 pkg (6-oz) chocolate-covered mint wafer candies
4 cups miniature marshmallows
1/4 cup sugar
2 tbsp butter
1/3 cup green creme de menthe
1 1/2 cups whipping cream, whipped

Preheat oven to 350 degrees.

Combine the wafer crumbs and melted butter; mix well.  Press evenly onto the bottom and up the sides of a 9-inch pie plate.  Bake at 350 degrees 6 to 8 minutes; let cool completely before filling.

Cut three of the mint candies in half diagonally; set aside.  Reserve ten whole candies for garnish; chop remaining candies and set aside.

In the top of a double boiler combine the marshmallows, sugar, and the 2 tablespoons butter.  Bring water in the bottom to a boil then reduce the heat to low.  Cook mixture until the marshmallows are melted, stirring often.  Remove from the heat and stir in the creme de menthe.  Allow to cool to room temperature.

Fold in the chopped candies and the whipped cream.  Spread the filling evenly into the pie shell.  Arrange the reserved candy halves in the center of the pie as decorations.  Cover and freeze until firm.

Make tiny shavings out of the reserved whole candies by pulling a vegetable peeler down the sides.  Use to garnish the pie before serving.

APPLE UPSIDE-DOWN SQUARE CAKE

1 stick + 2 tbsp butter, divided

1/2 cup brown sugar
1/2 cup coarsely chopped pecans
3 medium Granny Smith, or other cooking apples, pared and sliced
2 tbsp lemon juice
1 stick butter
2/3 cup brown sugar
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup buttermilk
whipped cream

Melt the 2 tablespoons of butter in a 9 x 9-inch square baking pan.  Spread the 1/2 cup of brown sugar over the butter.  Sprinkle the pecans over the brown sugar and arrange the apple slices over the pecans.

Cream the stick of butter, the 2/3 cup of brown sugar, and the granulated sugar together until light and fluffy.  Beat in the egg and vanilla until thoroughly combined.

combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg together.  Add to the butter mixture alternately with the buttermilk.  Spread the batter over the apple slices.

Bake cake at 375 degrees for 45 minutes or until done. 

Serve cake warm, cut into squares and top with whipped cream.

Yield: 9 servings

file photo

APPLE PIE SURPRISE

Click on recipe for easier reading

CHOCOLATE CHEESECAKE CUPCAKES

CUPCAKES:
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels, divided
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup water

FILLING:
2 pkgs (3-oz each) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 tsp salt

Preheat oven to 350 degrees.
Grease or line with paper liners 16 muffin cups.

For Cupcakes:
Microwave 1/2 cup morsels in small, microwave-safe bowl on high power for 45 seconds; stir. Microwave an additional 10 - 20 second intervals, stirring until smooth, cool to room temperature.

Combine flour, baking soda, and salt in a small bowl. Beat sugar, oil, egg, and vanilla extract in a large mixer bowl until blended. Beat in melted chocolate, gradually beat in flour mixture alternately with water (this will be a thin batter).

For Filling:
Beat cream cheese, sugar, egg, and salt in small mixer bowl until creamy. Stir in 1 cup morsels.

To Assemble:
SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling.

Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. While still hot, sprinkle with the remaining 1/2 cup morsels. Let cool 5 minutes or until morsels are shiny; spread to make frosting. Place on wire racks to cool completely.

file photo of this recipe

BROWN SUGAR APPLE PIE

1 (9-inch) unbaked pie shell

2 cans (20-oz each) sliced apples OR 6 cups peeled, cored, sliced apples
1/3 cup firmly packed brown sugar
3 tbsp flour
2 tbsp lemon juice
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup firmly packed brown sugar
2/3 cup grated cheddar cheese
1/2 cup flour
1/3 cup butter
additional cheese slices, if desired

Preheat oven to 425 degrees.

In a medium to large bowl combine the apples, 1/3 cup brown sugar, 3 tablespoons flour, lemon juice, cinnamon and nutmeg.  Arrange the apple mixture in to pie shell.

In a small bowl combine the 1/2 cup brown sugar, grated cheese, and half cup of flour.  Using a pastry blender or 2 knives, cut in the butter to make a crumbly mixture.  Sprinkle the crumb mixture over the apples.

Place pie in the preheated oven and bake at 425 degrees for 40 to 45 minutes or until the apples are tender.  After about 20-25 minutes, loosely cover the pie to prevent over-browning. 

Serve pie warm with the slices of cheese, if desired.

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CREAMY CHOCOLATE FROSTING

1/2 cup butter, softened
1 1/2 tsp vanilla extract
3 cups powdered sugar
6-oz unsweetened baking chocolate, melted and cooled
1/2 cup (approximately) heavy whipping cream

Beat butter and vanilla in a large bowl with electric mixer on medium speed until creamy.
Reduce speed to low and beat in 1/2 cup powdered sugar, then melted chocolate. Alternate beating in the powdered sugar and the heavy cream. Increase speed to medium and beat, adding more cream if needed to reach spreading consistency.

Yield: Enough to frost a two or three layer cake.

file photo

CAMEO CAKE WITH WHITE CHOCOLATE FROSTING

CAKE:
1 1/2 cups unsalted butter
3/4 cup water
4-oz white chocolate, broken into pieces
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 tsp vanilla extract
1/2 cup +3 cups all-purpose flour
1 cup chopped toasted pecans
2 1/4 cups sugar
1 1/2 tsp baking soda

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

Melt butter in a saucepan; add the water. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add the chocolate and stir until it melts.

Stir the buttermilk, eggs, and vanilla into the chocolate mixture; set aside.

Combine the 1/2 cup of flour with the pecans, stir to coat; set aside.

Combine the remaining 3 cups flour, sugar, and baking soda in a large bowl. Gradually stir in the chocolate mixture. Fold in the pecan/flour mixture. This will be a thin batter.

Pour the batter evenly into the 3 prepared pans. Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.

Cool in the pans on wire rack for 10 minutes before removing from pans to cool completely on  wire racks.

FROSTING:
4-oz white chocolate
11-oz cream cheese, softened
5 tbsp unsalted butter, room temperature
1 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla extract

Melt chocolate in top of a double boiler over low heat, stirring constantly. Remove from heat; set aside to cool for approximately 10 minutes. Beat cream cheese and butter; gradually add in chocolate, mixing constantly, until blended. Slowly mix in powdered sugar until smooth. Add vanilla and mix until blended.

Place one cake layer on cake plate and spread frosting over top. Top with a second layer and repeat process until all three are stacked. Frost the sides of the cakes and refrigerate until ready to serve.

Midwest Living photo for reference only.

Note: I believe this recipe was originally from the Junior League of Houston in the 1990s.

PIE CRUST MADE WITH PECANS

1 cup chopped pecans

1 1/2 sticks butter, softened
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tbsp sugar

Preheat oven to 325 degrees.

Combine all ingredients together and press into a 9-inch pie pan.

Bake at 325 degrees for 20 minutes.

Allow to cool completely before filling.

file photo

VERSATILE STRAWBERRY-LEMON SYRUP

3 cups sliced strawberries, divided
1 cup sugar
3/4 cup water
2 tbsp fresh lemon juice
1 tsp grated lemon rind

Combine 2 cups of the strawberries, the sugar, water, and lemon juice in a non-aluminum medium saucepan; bring to a boil over medium-high heat. Cook until reduced to about 1 1/2 cups, approximately 20 minutes.

Remove pan from heat and let stand 10 minutes.

Stir in the remaining strawberry slices and the lemon rind.

This syrup is good hot or cold. Perfect over pancakes, pound cake, frozen yogurt, ice cream, etc.

Yield: 2 cups
Per tablespoonful: 20 cal, 0.1g fat, 0.1 g protein, 7.3 g carbs, 0 sodium

Sauce shown here on peanut butter pancakes. 

Pancake recipe is on my quick fix recipes blog.

CREAMY PEANUT BUTTER PIE

8-oz cream cheese, softened
3/4 cup sugar
2/3 cup creamy peanut butter
2/3 cup Cool Whip
10 peanut butter cups, divided
1 9-inch chocolate crumb crust

In a small bowl, beat the cream cheese, sugar, and peanut butter until smooth. Fold in the Cool Whip.
Coarsely chop five peanut butter cups.  Stir into the cream cheese mixture Spoon into the crust. Cut each of the remaining peanut butter cups into 4 equal pieces. Arrange over the pie. Refrigerate at least 4 hours hours before cutting.

Serves 6 - 8.

file photo for reference

I got this recipe years ago from Indiana friend, Becky Bailey.

MILKY WAY ICE CREAM PIE

CARAMEL SAUCE:
1/2 cup granulated sugar
1/2 cup heavy cream, heated

In a heavy skillet, over medium heat, cook sugar, shaking and swirling pan until crystals are completely melted and golden brown. Remove skillet from heat; slowly add heavy cream, stirring constantly. (Mixture will bubble and may sputter.) Over medium heat, stir sauce until smooth. Pour into heat-safe glass measuring cup; let stand until cool, stirring occasionally.

CRUST:
1 cup chocolate wafer crumbs
2 tbsp butter, melted
2 bars (1.76 oz size) Milky Way candy bars, cut-up

In a food processor, process wafer crumbs and candy just until candy is finely chopped. Add butter, process to mix. Press mixture into a 9-inch pie plate and refrigerate for 30 minutes.

FILLING:
1 pint chocolate ice cream
1 pint vanilla ice cream
2 Milky Way candy bars, diced.

Scoop ice cream into the pie shell, alternating flavors and drizzling layers with the caramel sauce. Freeze 3 hours or until solid.

Remove pie from freezer and allow allow to sit out 10 minutes.

Before serving, sprinkle with diced candy.

Yield: 8 servings
Per serving: 433 cal, 5 g protein, 59 g carbs, 22 g fat, 59 mg cholesterol, 204 mg sodium

File photo for  reference only.

THE LATE VESTAL GOODMAN'S MOLASSES COOKIES

As readers of my blogs have probably guessed, I am a big Southern Gospel Music fan.  I have always loved collecting the recipes of the singers, probably because most of them are just everyday country people like I really am.  Vestal used to make these cookies to share with her family at Christmastime.  She and her family enjoyed spending Christmas at her parents home with extended family.  She has said she loved making these cookies for those times.

1/2 cup shortening
3/4 cup sugar
1 egg
1 1/4 cups molasses
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup boiling water

Combine the shortening, sugar, egg, and molasses.  Mix well.  Sift together flour, soda, salt, ginger, cinnamon, nutmeg, and cloves.  Stir into the molasses mixture.  Add water, stirring until smooth.  Drop by teaspoonfuls onto lightly greased cookie sheet.  Bake for 8 to 10 minutes at 400 degrees.  After cookies have cooled, ice with the frosting below.

Frosting:
2 cups confectioner's sugar
1 tbsp butter
1 tsp lemon extract
3 tbsp milk

Combine all ingredients together until smooth.

BLUEBERRY-LEMON MUFFIN BUNDT CAKE

My grandson loves blueberry muffins or just about anything with blueberries. I was looking through my Cake Doctor's Cookbook the other day and I saw a recipe for Blueberry Muffin Cake. I thought about the lemon cranberry bread my granddaughter recently made and thought why not a Blueberry-Lemon Bundt Cake? Here is the result.

1 pkg (2-layer size) yellow cake mix

1 pkg (4-serving size) French vanilla instant pudding mix

1 cup plain Greek yogurt

1/4 cup coconut or canola oil

1/4 cup butter, softened

1/4 cup milk

1 tsp ground cinnamon

4 large eggs

1 cup fresh blueberries (washed and drained)

Glaze:

1 cup powdered sugar

enough fresh lemon juice to make of drizzling consistency

1 tbsp lemon zest

Preheat oven to 350 degrees.

Lightly grease a bundt pan with solid shortening or spray with a nonstick cooking spray; set aside

Open the cake mix and remove and reserve 2 tablespoons of the mix. Place remaining cake mix in a large mixing bowl. Add the pudding mix, yogurt, oil, butter, milk, cinnamon and eggs. Blend with mixer on low speed for 1 minute then stop and scrape down the sides of the bowl. Increase speed to medium and and beat for 2 minutes. Scrape down sides if necessary. The batter is done if it looks thick and blended.

Toss the dry blueberries into the 2 tablespoons of reserved cake mix.

Place 2/3s of the batter evenly into the bottom of the greased pan. Scatter the berries over the batter. 

Spread the remaining batter over the blueberries using spatula to spread to cover all berries.

Bake in the center of the oven at 350 degrees 45 to 50 minutes or until browned and starting to pull away from sides of pan. Remove from oven and place on a wire rack to cool. Allow to cool 20 to 30 minutes before removing to the rack to cool completely.

Be sure cake has loosened before inverting onto a serving plate and removing the pan. You can gently shake pan to see if cake is loosened. Gently use a thin spatula to loosen if necessary.

Make the glaze and drizzle over the top of the cake. It is okay if some runs down the sides. Sprinkle the lemon zest over the top of the cake as a garnish.

To make glaze: Place powdered sugar in a small bowl. Add about a tablespoon of lemon juice and stir with a small whisk to blend. Use more powdered sugar if glaze is too thin or more lemon juice if too thick.

This is a file photo used for reference only It is not

this particular recipe.

VANILLA CRUMB CAKES WITH A TOUCH OF CINNAMON

1/4 cup + 2 tbsp granulated sugar

1/4 cup + 2 tbsp firmly packed light brown sugar

1 1/2 cups + 2 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/2 cup butter, cut-up
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
vanilla/cinnamon glaze (recipe below)

Preheat oven to 350 degrees.
Grease or spray 4 jumbo muffin cups; set aside.

In a large mixing bowl, stir together the granulated and brown sugars.  Add the flour and cinnamon to the sugars, whisking to blend well.

Using a pastry blender cut the butter into the above mixer until crumbly.  Remove a half cup of the crumbly mixture and set aside.

In a separate bowl combine the buttermilk, vanilla extrack, baking powder, baking soda, and salt; whisk in the egg.  Pour the buttermilk mixture over the crumbly mixture; stir with a fork until dry ingredients are moistened.

Evenly divide the batter into the 4 prepared muffin cups; fill 2 more of the cups halfway with water.

Sprinkle the reserved crumb mixture over the 4 cakes and press down gently into the batter.

Bake 28 to 30 minutes at 350 degrees or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and cool in the pan on a wire rack for 10 minutes; remove from the pan and cool completely on wire rack.

When the cakes are completely cooled, drizzle with the following glaze:

3/4 cup powdered sugar
1/4 tsp cinnamon
1 tbsp milk
1/2 tsp vanilla extract

Whisk all glaze ingredients together until smooth and drizzle over the cakes.

Note: The idea for these cakes came from an old Southern Living, with my changes.

PUMPKIN PIE ICE CREAM CHUNKS DESSERT

1 baked pumpkin pie, frozen for 1 hour

1/2 gallon premium vanilla ice cream
jar of caramel ice cream topping
toasted pecan halves

Remove ice cream from freezer and let set about 10 minutes.

Cut about 3/4 of the pie, if large, all of it if it is small, into 1-inch chunks.

Dip chunks of ice cream into a large bowl; gently fold in the pie chunks until combined.

To Serve: Scoop into dessert dishes and spoon some caramel topping over all.  Sprinkle with the pecan halves.

This is a very yummy idea I got from Southern Living several years ago.  Delicious.

ATTENTION DIABETICS:  I have found this works very well with a sugar-free pie, sugar-free ice cream, and sugar-free topping.  If you don't have SF caramel topping, chocolate works well, too.

LEMON-SPICE OATMEAL COOKIES

This is a Betty Crocker recipe card I got in 1975. Lemon gives these cookies a fresh taste.

COCONUT CAKE WITH COCONUT-PECAN ICING

I got both the cake and the icing recipes from an Oxmoor House publication many years ago.

CAKE:
1 1/4 cups unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract

Preheat oven to 350 degrees.
Grease 2 9-inch round cake pans, line with waxed paper and grease the paper.  Dust lightly with flour; set aside.

Using an electric mixer on low speed, beat butter for 2 minutes or until creamy.  Gradually add in the sugar, beating at medium speed until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating just until the yellow disappears into the batter.

In a medium bowl combine the flour, baking powder, and salt.  Add to the butter mixture, with mixer on low speed, alternately with the coconut milk.  Add the vanilla and coconut extracts.  Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 23 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool in the pans on a wire rack for 5 minutes.  Remove from pans, peel away waxed paper and cool completely on the wire racks.

ICING:
1 can (12-oz) evaporated milk
1 1/2 cups granulated sugar
3/4 cup butter
4 egg yolks, lightly beaten
2 1/2 cups flaked coconut
1 1/2 cups chopped pecans
2 tsp vanilla extract

In a 3-quart saucepan, combine the milk, sugar, butter, and egg yolks.  Bring the mixture to a simmer over medium heat cooking until thickened, about 8 to 10 minutes.  Stir occasionally while cooking.  Remove from the heat and stir in the vanilla, coconut, and pecans.  Allow to cool slightly before frosting cake.

To assemble, place one layer on cake plate and top with approximately half the icing.  Top with the second layer and the remaining icing.

HOMEMADE CHEESECAKE ICE CREAM

1 block (8-oz) cream cheese, softened

1 can (14-oz) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
1 1/2 cups fresh hulled strawberries
3 graham crackers, chopped coarsely

In a large mixer bowl, mix the cream cheese, milk, whipping cream, and lemon zest until well blended.  Freeze until almost solid, approximately 4 hours.

Beat the frozen mixture with electric mixer until creamy.

Blend the strawberries in blender until smooth; add to he cream cheese mixture with the graham crackers and mix well.  Freeze for 8 hours or until firm.

Remove from freezer 15 minutes before serving.  Ice cream needs to soften slightly before scooping out to serve.

Yield: 6 to 8 servings

Note: This is a recipe I got from Kraft Foods years ago.

KAF GLUTEN-FREE PIE CRUST

This is a recipe from the folks at King Arthur Flour.  I do not do Gluten-Free as I feel it should only be used by those who suffer from celiac disease or other gluten allergies and because of my health I need gluten.  However, many of you have wanted a recipe for gluten-free pie crust so I searched out this one for you.  I have not made it but I have always found recipes from King Arthur to be dependably good ones.

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*

1 tablespoon sugar

2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons cold butter

1 large egg

2 teaspoons lemon juice or vinegar

1) Lightly grease a 9" pie pan.

2) Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.

3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

5) Shape into a ball and chill for an hour, or up to overnight.

6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

8) Fill and bake as your pie recipe directs.

Yield: crust for one 9" single-crust pie.

 

Note:  The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.

KITCHEN SINK BROWNIES

This is my version of a recipe from a 2007 Oxmoor House Publication, where by the way, I have gotten a lot of my best recipes or recipe ideas over the years.

1 1/2 cups all-purpose flour 

1 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups butter, melted
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar 
4  large eggs
1/4 cup brewed espresso or French Roast coffee
2 tsp vanilla extract
10 Oreo cookies, chopped (should have 1 cup) 
4 (1.45-oz each) Hershey With Almonds candy bars, chopped
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 cup chopped toasted pecans

Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

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

In another bowl beat the butter, granulated and brown sugars together until light and fluffy, at medium speed.  Add the eggs, coffee, and vanilla.  Beat at medium speed just until blended.

Stir in the cookies, Hershey bars, chips, and pecans.

Gently transfer batter to the prepared baking pan and bake at 325 degrees for 55 to 60 minutes.  Remove from oven and cool completely in the pan on a wire rack.  Cover the pan and refrigerate for 2 hours before cutting.

To serve, cut brownies into squares or bars.

THE CAKE DOCTOR'S CHOCOLATE CREAM CHEESE FROSTING

I found this recipe many years ago in an article about The Cake Doctor. It is a good chocolate cream cheese frosting for many types of cakes.

8-oz cream cheese, room temperature
8 tbsp butter, room temperature
1/2 cup unsweetened cocoa powder
1 tsp pure vanilla extract*
4 cups confectioners' sugar, sifted

Combine cream cheese and butter in a large mixer bowl, blending on low speed until combined, about 30 seconds. Stop mixer and add the cocoa powder, vanilla, and confectioners' sugar. Blend on low speed until all ingredients are moistened, about 30 seconds. Increase mixer speed to medium and beat until fluffy, about 2 minutes.

Use to frost top, sides, and between layers of your favorite cake.

*For chocolate cakes she uses almond extract. I personally, like to mostly use almond extract but that is up to you.

Yield: 4 cups

file photo for reference only

PARTY MEXICAN HOT CHOCOLATE

9 cups milk

1/2 cup firmly packed dark brown sugar
2 (3.5-oz each) bittersweet chocolate, chopped fine
1/3 cup unsweetened cocoa powder
3 tbsp instant espresso powder
1 1/2 tsp ground cinnamon
2/3 cup coffee liqueur, optional
Spray can whipped cream for garnish
WholeVanilla Bean Pods for stir sticks, optional

In a Dutch oven combine the milk, brown sugar, bittersweet chocolate, cocoa powder, espresso powder, and cinnamon.  Cook over medium heat, do not boil, for about 10 minutes until the sugar is dissolved and the chocolate is melted.  Stir often during cooking.

Remove chocolate mixture from the heat and whisk vigorously until you have a frothy hot chocolate.  Pour immediately into mugs and stir in a splash of the coffee liqueur, if using.  Top with whipped cream.  Add a vanilla bean stick to each mug as a stirrer, if desired.  It will release a vanilla taste into the hot chocolate.

For a decorative touch sprinkle some cinnamon or shaved chocolate over the whipped cream, if desired.

file photo

NO BUTTER, ONE EGG GINGERBREAD CAKE

3/4 cup molasses

2/3 cup firmly packed light brown sugar

1/2 cup canola oil

1 large egg

2 1/2 cups all-purpose flour

1 tbsp ground ginger

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp salt

1 cup hot water

1/2 cup granulated sugar

2/3 cup water

2 tbsp fresh lemon juice

1/2 tsp lemon extract

powdered sugar

lemon and/or orange rind, for garnish

Preheat oven to 350 degrees.

Spray to thoroughly coat a 10-cup Bundt pan with cooking spray.

Using an electric mixer at medium speed, beat the molasses, brown sugar, canola oil, and egg together until blended.

In another bowl, combine the flour, ginger, baking powder, baking soda, cinnamon, cloves, and salt.  Add the flour mixture alternately with the hot water to the molasses mixture; beat on low speed after each addition until mixed.  Pour the batter into the prepared pan.

Bake cake at 350 degrees for 30 to 35 minutes or until a long wooden pick inserted in the center comes out clean.  Cool in the pan on a wire rack for 15 minutes.  Remove from pan and cool on wire rack.

While cake cools, combine the granulated sugar, water, lemon juice and lemon extract in a small saucepan.  Simmer the mixture over medium-low heat for 5 minutes, stirring to dissolve the sugar.  Remove from the heat and allow to cool 10 minutes.

Using a skewer, poke holes in the top of the cake.  Pour the sugar mixture evenly over the cake and allow to cool completely before placing on a serving platter.  Lightly sprinkle with the powdered sugar and sprinkle the citrus rind over the top as garnish.

clipart for reference only

EASY APPLE CRISP

My daughter made this today and it was really good. I ate mine with a spoonful of Cool Whip, she ate hers plain. Either way, it is very good.

6 large apples, peeled and chopped or sliced
2 tbsp granulated sugar
1 3/4 tsp ground cinnamon, divided
1 1/2 tsp lemon juice
1 cup light brown sugar
3/4 cup old fashion oats
3/4 cup all-purpose (I prefer white whole wheat flour)
1/2 cup cold unsalted butter, diced into small pieces
pinch of salt

Preheat oven to 350 degrees.
Butter an 8x8-inch baking dish, or spray with non-stick cooking spray. Set aside.

In a mixing bowl, add apples, granulated sugar, 3/4 tsp of the cinnamon, and the lemon juice. Stir to combine then transfer to the prepared baking dish.

In a separate mixing bowl, add brown sugar, oats, flour, salt, and butter. Using a pastry cutter or two knives, cut in butter until the mixture resembles pea-size crumbs. You could also use clean hands to do this procedure.

Spread the topping over the apple mixture in the baking dish and gently pat to even out.

Bake 40-50 minutes or until golden brown and bubbly.

Best served warm.

CHUNKY CHOCOLATE GOBS

This is a recipe I got from a Southern Living Christmas 2007 book.  Their test kitchen said, "These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen."  Let me add, they are delicious.  All you chocoholics will love these cookies (unless you hate coconut - they do contain Mounds bars)!

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups (approx. 16 cookies) cream-filled chocolate sandwich cookies, coarsely chopped
3 bars (1.75-oz each) Mounds candy, chilled and chopped
1 to 2 cups (how chocolatey do you want?) semisweet chocolate morsels

Beat the butter and shortening together at medium speed of an electric mixer until creamy.  Gradually add the sugars to the butter mixture, beating until light and fluffy.  Add the eggs and vanilla, beating until blended.

In a separate bowl, combine the flour, cocoa, baking soda, and salt; gradually add to the butter mixture, beating until blended.  Stir in the cookies, Mounds, and chocolate morsels.  Chill the dough for half an hour.

drop dough by 1/4 cupfuls 2-inches apart onto parchment lined baking sheets.  Bake at 350 degrees 10 to 12 minutes or until barely set.  Remove from oven and cool on the baking sheets for 10 minutes then remove to wire racks to cool completely.

Yield: Approximately 2 1/2 dozen.

Note: This is a file photo of this recipe.

BUTTERY CINNAMON APPLES

1/3 cup butter

1/2 to 3/4 cup sugar (depends on how sweet your apples are)
2 tbsp cornstarch
1 1/2 cups water
1/2 tsp ground cinnamon
4 medium-size apples, cored and cut in half

Using a 10-inch skillet, melt the butter over medium heat.  Stir in the sugar and cornstarch; mix well.
Add remaining ingredients.  Cover; cook over medium heat, spooning the sauce over the apples occasionally until apples are fork tender and sauce is thickened (about 15 minutes).  To serve, place 2 apples halves in individual dessert dishes; spoon 1/2 cup of the sauce over each of the 2 apple halves.

Yield: 4 servings

photo from genius kitchen

FRUIT LOOPS CANDY

The kids love this one and they can help make it.  But I would recommend it only for special occasions and not a routine treat.

1 pkg (24-oz) vanilla candy coating (white almond bark), broken up into pieces
2 1/2 cups Fruit Loops (or similar cereal)
1 cup thin pretzel sticks, coarsely broken into pieces

Line a lightly greased jelly-roll pan (15 x 10-inches) with waxed or parchement paper.

Melt the candy coating in a large microwave-safe bowl according to the package directions.  Gently stir in the cereal and pretzels.  Spread the mixture evenly into the prepared pan.  Let stand 1 hour or until firm (do not refrigerate to speed setting).

Break candy into pieces and store into an airtight container.

Yield: 1 1/2 to 2 lbs.

Note: The idea for this candy came from an old Southern Living Book.  This is an Oxmoor House picture.