GLUTEN-FREE RHUBARB BARS

Note: I do not do gluten-free as my doctors advise against it. However, for those of you who must and those who want to here is a recipe from an old Country Woman magazine.

2 cups gluten-free all-purpose baking flour
1 teaspoon baking powder
1/2 cup cold butter
2 eggs, beaten
3 tbsp 2% milk
5 cups sliced fresh or frozen rhubarb, thawed
1 pkg (3-oz) strawberry gelatin

TOPPING:
1 cup sugar
1 cup gluten-free all-purpose baking flour
1/2 cup cold butter

1. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
2. For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

CW Photo

PEACH SODA ICE CREAM

1 can (14-oz) sweetened condensed milk

8 to 9 peaches, peeled and cut into wedges
1 cup sugar
36-oz Nehi peach soda

Puree the sweetened condensed milk, peaches and sugar in a blender until the peaches are small chunks; transfer to a large bowl and stir in the soda. Churn in an ice cream maker (in batches if necessary). Transfer to an airtight container and freeze until firm.

Source: An old Food Network magazine.

NO-BAKE CARAMEL CHOCOLATE COOKIE BARS

35 square shortbread cookies

36 caramels
2 tbsp milk
1 cup sweetened flaked coconut
2 oz semisweet chocolate, melted

Place cookies in a single layer in a 9 x 13-inch pan or dish.

Microwave the caramels and milk on high 2 to 3 minutes or until completely melted, stirring after each minute. Spoon melted caramel over the cookies; spread with a spatula to form an even layer in the pan.

Sprinkle the coconut overall and drizzle with the melted chocolate.

Allow to stand at least 10 minutes or until the caramel is firm.

Cut into bars for serving.

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SOPAPILLA CHEESECAKE PIE SQUARES

2 (8-oz each) pkg cream cheese, softened

1 3/4 cup granulated sugar, divided
1 tsp Mexican vanilla extract
2 (8-oz each) tubes refrigerated crescent rolls
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Preheat oven to 350 degrees.
Spray a 9x13 inch baking dish with PAM Original cooking spray.

Beat the cream cheese with 1 cup of the sugar and the vanilla extract until smooth.

Unroll crescent toll dough and use a rolling pin to shape each tube into a 9 x13 inch rectangle. Press one rectangle to the bottom of the prepared baking dish. Evenly spread the cream cheese mixture over the crescent dough. Top cream cheese mixture with the remaining crescent rectangle.

Stir together the remaining 3/4 cup sugar, cinnamon and the butter . Dot this mixture over the top of the cheesecake.

Bake at 350 degrees about 30 minutes until the dough has puffed and turned golden brown. Remove from oven and drizzle with honey.

Cool completely in the pan before cutting into 12 sqaures for serving.

PINEAPPLE AMBROSIA PIE AND COCONUT CRUST

 I hope you enjoy these old clippings from the '50s and '60s as much as I do. Memories.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Yes, I know talking about pumpkin pie is out of season. However, pumpkin is healthy and should be eaten year-round. If you are going to have pie, why not make one with the heathy ingredients of pumpkin and pecans?

CRUST:
1 1/2 cups all-purpose flour (to make things healthier I always use white whole-wheat flour)
2 tsp sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into small cubes
1/3 cup cold buttermilk

In a medium bowl whisk together the flour, sugar, and salt. Using your fingers (or a potato masher - remember those?) quickly work the butter into the flour mixture until some butter pieces are the size of oat flakes, some the size of peas. Create a well in the center and pour the buttermilk into the well. Using a fork, bring dough together trying to moisten all the flour bits. Add a tiny bit more buttermilk if needed (mixture should be shaggy and moist but not outwardly wet).

Dump the dough onto a lightly floured work surface; knead gently into a disk. Wrap in plastic wrap and refrigerate for 1 hour. This will allow the dough to rest, rechill the butter and distribute the moisture.

On a well-floured surface roll the crust to a 1/2-inch thick 12-inch circle. Transfer to pie pan; trim edges almost even with the edge of the pan. Fold edges under and crimp with a fork or your fingers. Cover with plastic wrap and refrigerate at least 30 minutes but no longer than 3 hours.

Set oven rack in center of oven and preheat oven to 425 degrees.

FILLING:
2 cups canned pumpkin
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
4 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 cups heavy cream, cold
2 large eggs, lightly beaten
1 tsp pure vanilla extract

In a medium saucepan cook the pumpkin, sugars, pie spice, and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently until mixture becomes fragrant and some of the water in the pumpkin cooks off. Remove from the heat and transfer to a medium mixing bowl.

Stir the cream into the pumpkin mixture. Whisk in the eggs and vanilla until thoroughly combined. Transfer to the prepared crust and bake at 425 degrees for 15 minutes.

Reduce oven temperature to 350 degrees and cook 40 to 50 minutes or until the pie no longer jiggles in the center.

TOPPING:
1/2 cup packed light brown sugar
6 tbsp unsalted butter
3 tbsp heavy cream
1/4 tsp salt
1 tsp vanilla extract
3/4 cup very coarsely chopped pecans
1/2 cup chopped fresh cranberries, optional (adds a holiday look for holiday meals)

While pie is baking, in a medium saucepan combine the sugar, butter, cream, and salt over medium-low heat. Bring mixture to a simmer and cook 3 to 5 minutes. Remove from the heat and stir in the vanilla, pecans, and the cranberries, if using. Set aside to rest until pie comes out of the oven.

Remove the pie from the oven and allow to cool for 30 minutes. The pie will settle and slightly deflate.

Check praline to see if it is still pourable. If not, heat over low heat just long enough to be pourable. Pour over the warm pie. Note: The topping may seem loose but it will thicken and harden as it cools.

Cool pie completely before cutting to serve.

Yield: 8 serving
Per serving: 693 calories, 48 g fat, 62 g carbs, 4 g fiber, 7 g protein

Source: This is a BH&G recipe with my additions.

PEANUT BUTTER-CORN FLAKES NO-BAKE COOKIES

1 cup light corn syrup

1 1/2 cups peanut butter

1 cup sugar

4 cups corn flakes

In a medium saucepan, cook corn syrup with sugar over medium heat. Bring to a full rolling boil, remove from heat and stir in peanut butter. Mix well until peanut butter is completely mixed in. Add the corn flakes and stir to coat. Drop by tablespoonfuls onto waxed paper. Allow to cool completely to set.

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WHITE CHOCOLATE MOUSSE TARTS

 

STRAWBERRY CHEESECAKE LUSH

An Indiana friend sent me this recipe seven years ago. Soooo good.

1 package Golden Oreos (36 cookies)
•6 tablespoons butter, melted
•8 ounces softened cream cheese
•1 cup powdered sugar
•1 (16-ounce) container Cool Whip, divided
•2 packages (3.4 ounce each) instant cheesecake pudding mix
•3 cups milk
•3½ cups sliced strawberries

1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

4. Layer the sliced strawberries on top and spread the remaining Cool Whip on top.
5. Keep refrigerated until ready to serve.

KEY LIME PIE CUPCAKES

2 packages (14.1 ounces each) refrigerated pie pastry

1 cup butter, softened
2 1/2 cups granulated sugar (use a little more if using regular lime juice instead of key lime)
4 eggs
1/2 cup key lime juice
2 cups all-purpose flour
1 1/2 cups self-rising flour
1 1/2 cups buttermilk

Preheat oven to 350 degrees. 

Line 32 muffin cups with foil liners; set aside.

On a floured surface, unroll pastry sheets. Using a floured 2 1/4-inch round cutter, cut 32 circles. Discard remaining pastry or use for something else. (My grandkids like to roll out the scraps, brush with butter and sprinkle with cinnamon and sugar. Roll up, cut into slices and make little cinnamon rolls.) Press each pastry circles into the cupcake liners.

Bake at 350 degrees 10-12 minutes or until lightly browned. Cool on a wire rack.

In mixer bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating after each one. Beat in the lime juice.

In another bowl, whisk the flours together. Add flours to the butter mixture alternately with the buttermilk, beating well after each addition.

Pour batter evenly into the prepared muffin cups. Bake 20-22 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool 10 minutes in the pans before removing to wire racks to cool completely. Frost with the following frosting.

Frosting:
12-oz cream cheese, softened
1 1/2 cups butter, softened
1 1/2 tsp vanilla extract
2 3/4 to 3 cups powdered sugar
6 tbsp Key lime juice
Fresh raspberries for garnish, optional

In mixer bowl, beat cream cheese, butter and vanilla until blended. Beat in enough powdered sugar, alternately with the lime juice, to reach the desired consistency. Beat mixture until smooth and creamy. 

Frost cupcakes and top each with a fresh raspberry, if using.

Leftovers should be refrigerated.

Source 2014 TOH

CHOCOLATE BAVARIAN TORTE

1 pkg (2-layer size) Devil's Food Cake Mix

1 pkg (8-oz) cream cheese, softened
1/3 cup packed brown sugar
1 tsp vanilla
1/8 tsp salt
2 cups heavy whipping cream, whipped
2 tbsp grated semisweet chocolate

Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely.

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. 

Yield: 12 servings

Source 2006 TOH

MANGO COCONUT CHEESECAKE

Note: This recipe was sent to me by Smucker's. You will notice their brand of ingredients listed.

2 cups sweetened coconut flakes
1 teaspoon finely grated lime peel
2 tablespoons butter, softened
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
3 tablespoons lime juice
1 1/2 teaspoons vanilla extract
2 tablespoons cornstarch
1 cup Smucker's® Mango Jam
Smucker's® Pineapple Preserves
Whipped cream, chopped fresh mango and lime wedges, for garnish

1. HEAT oven to 375°F. Combine coconut and lime peel in small bowl. Stir in butter. Press mixture into bottom and 1/2-inch up sides of 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Cool on wire rack.
2. REDUCE oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in sweetened condensed milk, lime juice, cornstarch and vanilla until smooth. Add eggs, one at a time, beating just until blended.
3. STIR together 1 1/2 cups cheesecake mixture and jam in small bowl. Pour remaining cheesecake mixture into prepared crust. Spoon jam mixture evenly over cheesecake filling.
4. BAKE 50 to 55 minutes or until filling is almost set in center. Cool completely in pan on wire rack. Cover and chill 8 hours or overnight. Remove from pan. Garnish individual slices with whipped cream, mango or lime, if desired.

Smucker's Photo

NO BAKE HAPPY FACE PINA COLADA CHEESECAKE

12 (2-inches) coconut cookies

2 pkgs (3-oz each) pineapple gelatin mix
1 1/4 cups boiling water, divided
3 pkgs (8-oz each) cream cheese at room temperature
1/2 cup cream of coconut
1/3 cup sugar
1/2 tsp coconut extract
5 drops yellow liquid food coloring
2 cups frozen whipped topping, thawed
1 long black licorice string
2 Oreo cookies or round chocolate wafers
Whipped cream to garnish around cake, optional

Coat the inside of an 8-inch springform pan with cooking spray.
Line bottom of sprayed pan with the coconut cookies, cutting to fit.

In a small bowl, whisk together 1 package of the gelatin mix and 1/2 cup boiling water until completely dissolved, cool.

In a separate bowl with mixer on medium-high speed, beat the cream cheese, cream of coconut and sugar until light and fluffy - 2 to 3 minutes. Gradually beat in the gelatin mixture, coconut extract and the food coloring until blended.  Fold in the topping and spread over the cookies in the pan.

Using a toothpick, draw indentation to form the smile. Cut licorice strip to fit the smile. Press the two cookies in place for eyes.

Cover cake and refrigerate for at least 2 hours or until set.

Meanwhile, in a bowl, whisk the remaining package of gelatin mix and the remaining 3/4 cup boiling water together until mix is completely dissolved. Add 3/4 cup cold water; cool.

Carefully and evenly pour gelatin over the cheesecake. Refrigerate again until set, at least 6 hours.

To serve, remove sides from pan and pipe a decorate edging around bottom of cake with the whipped cream, if desired.

Yield: 12 servings

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MACAROON-PEANUT BUTTER-CHOCOLATE TARTLETS

Note: This recipe is a 2014 Pillsbury Bake-Off Winner. Therefore, it calls for Pillsbury ingredients.

2

cups flaked coconut

 

1

roll Pillsbury™ refrigerated peanut butter cookie dough

 

2

containers (8 oz each) mascarpone cheese

 

3/4

cup powdered sugar

 

1 1/2

teaspoons Watkins™ Coconut Extract

1

cup Jif® Whips Whipped Peanut Butter and Chocolate Flavored Spread

Heat oven to 350°F. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1/2 cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.

In shallow bowl, place remaining 1 1/2 cups coconut. Shape cookie dough into 20 (1 1/2-inch) balls. Roll each ball in coconut, pressing coconut lightly into dough. With floured fingers, press balls in bottom and halfway up sides of muffin cups. Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.

In small bowl, beat 4 oz (1/2 cup) of the mascarpone cheese, 1/4 cup of the powdered sugar and 1/2 teaspoon of the coconut extract with whisk until smooth; set aside.

In large bowl, beat remaining 12 oz (1 1/2 cups) mascarpone cheese, the chocolate spread, remaining 1/2 cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth. Spoon about 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; sprinkle with toasted coconut. Store covered in refrigerator.

Pillsbury photo