APPLE-FILLED POUND CAKE

This is one of my old Mr. Food recipes.

4 cups finely chopped unpeeled cooking apples
1/2 cup orange juice, divided
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/2 cup applesauce
1 whole egg
2 egg whites
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup low-fat milk
2 1/2 teaspoons vanilla extract
2 tablespoons brown sugar

Preheat the oven to 350 degree F

Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.

In a medium-sized bowl, combine the apples, 1/4 cup orange juice and cinnamon; mix well.

In a large bowl, with an electric beater on medium speed, combine the granulated sugar and applesauce for 1 to 2 minutes, or until smooth. Add the whole egg and egg whites and beat well. Slowly add the half of the flour, the baking powder, salt, milk, and the remaining 1/4 cup orange juice; beat in the remaining flour until the batter is well mixed. Add the vanilla and mix well. 

Pour half of the batter into a 10-inch Bundt pan that has been coated with nonstick baking spray. Top with half of the apple mixture, then cover with the remaining batter. Cover the batter with the remaining apple mixture and sprinkle with the brown sugar. 

Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack, then remove from the pan onto a serving platter.

Note: This makes a dense cake. 

LEMON ANGEL PIE

This is a very good pie and always goes over well at pitch-in or family meals.

Crust:

4 egg whites, save yolks for filling

1 tsp vinegar

1 tsp vanilla

3/4 cup sugar

1/8 tsp salt

Beat egg whites until foamy. Add the vinegar, vanilla and salt. Beat until stiff and dry. Add the sugar, 1 tablespoonful at a time and beat until dissolved. Grease a pie pan and spread meringue on bottom and sides to form a crust. Bake at 275 degrees for 1 hour. Allow to cool in the oven. Do not remove until completely cool.

Filling:

3 tbsp flour

3/4 cup sugar

4 egg yolks

1/2 cup water

1/4 cup lemon juice

1/8 tsp salt

Mix together in the top of a double boiler and cook until thick. Add a few drops of yellow food coloring. Cool. Add 2 cups Cool Whip and blend well. Fill the meringue crust. Top with Cool Whip. Cover and refrigerate.

TOH File Photo for reference only

AMAZING COCONUT PIE

I got this recipe from Baker's Coconut probably forty years ago. It has always been a favorite everywhere I have taken it. And it is so easy to make!

2 cups milk

3/4 cup sugar

1/2 cup biscuit mix (such as Bisquick)

4 eggs

1/4 cup butter or margarine

1 1/2 tsp vanilla extract

Put all the above ingredients in a blender container and blend on low speed 3 minutes.

Pour into a greased deep dish 9-inch pie pan and let stand 5 minutes. Sprinkle 1 cup shredded coconut overall.

Bake at 350 degrees for 40 minutes.

This pie will make its own crust as it bakes.

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4-INGREDIENT PEANUT BUTTER COOKIES

1 cup peanut butter

1 cup sugar

1 egg, beaten

1 tsp vanilla extract

Combine peanut butter and sugar. Stir in the egg and vanilla. Roll dough into 3/4-iinch size balls. Place balls on a parchment lined cookie sheet, flatten with a fork in crisscross fashion. Bake at 350 degrees for 10 minutes.

file photo from big oven

PINK LEMONADE PIE

1 9-inch Graham cracker crust

1 can (14-oz) sweetened condensed milk

1 can (3-oz) frozen pink lemonade

1 container (8-oz) frozen whipped topping, thawed

Combine the lemonade and condensed milk, fold in the whipped topping. Pour into the crust and place in the freezer at least 4 hours.

To serve, remove from freezer and allow to stand 5 to 10 minutes before cutting. Garnish each serving with a lemon slice or a fresh strawberry.

spicy southern kitchen file photo

CHOCOLATE ECLAIR DESSERT

2 pkgs instant French Vanilla Pudding Mic

1 carton (8-9-oz) frozen whipped topping, thawed

Small box Graham crackers

3 cups cold milk

1 can milk chocolate frosting

2 tbsp milk

In a 9x13-inch pan or dish, put a layer of whole graham crackers (may have to break some to cover the entire bottom).

Mix the pudding mix into the cold milk, until blended. Fold in the whipped topping. Put a layer of half the pudding over the graham crackers, then another layer of graham crackers and another layer of the remaining pudding, then another layer of graham crackers.

Mix 2 tablespoons of milk into the chocolate frosting and spread over the top layer of graham crackers. 

Refrigerate overnight before serving.

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BANANA SPLIT PIE

2 cups vanilla ice cream

1 1/2 cups ripe bananas, mashed

1/3 cup pineapple ice cream topping

2/3 cup chocolate fudge ice cream topping

1 deep dish pie crust, baked or a graham cracker crust

1/3 cup strawberry ice cream dessert topping

1/4 cup pecans 

1/4 cup maraschino cherries, halved

In a large cold bowl, mix softened ice cream, mashed bananas and pineapple topping.

Spread half the chocolate fudge topping over bottom and up sides of baked crust. Add the ice cream mixture to the chocolate-lined crust. Dollop on the strawberry topping in a swirl pattern. Freeze.

When pie is firm, spread on the rest of the chocolate fudge topping and sprinkle the pecans and cherries overall.

Store in refrigerator until serving time.

Serves 8

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WHITE CHOCOLATE AND ALMOND COOKIES

1 1/2 cups butter, softened

1/2 cup shortening

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 egg 

1 1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

8-oz white chocolate, chopped

1/4 cup sliced almonds

Cream butter and shortening; gradually add sugars, beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla, beating well.

Combine flour, baking soda and salt. Add to the creamed mixture, mixing well. Stir in the white chocolate and almonds. 

Drop dough by teaspoonfuls onto ungreased (I like parchment lined) cookie sheets. Bake at 375 degrees 8 to 10 minutes until golden brown. Remove to a wire rack to cool.

Yield: 5 dozen cookies

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HOT FUDGE SUNDAE CAKE

1 cup all-purpose flour

3/4 cup sugar

2 tbsp cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp canola oil

1 tsp vanilla extract

1 cup chopped pecans

1 cup firmly packed brown sugar

1/4 cup cocoa

1 3/4 cups hot water

Ice Cream for serving

In an ungreased 9-inch baking pan, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Add the milk, oil, and vanilla extract, mixing well to combine. Stir in the pecans. 

Sprinkle the brown sugar and 1/4 cup cocoa overall. Pour the hot water over the batter, do not stir. Bake at 350 degrees for 40 minutes. 

Cool in pan 15 minutes. Spoon into dessert dishes and top with ice cream.

Yield: 9 servings

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MICHIGAN BLUEBERRY PIE

4 cups fresh blueberries

1 tsp lemon juice

Pastry for a double crust pie

1 cup sugar

3 to 4 tbsp all-purpose flour

1/2 tsp grated lemon rind

Dash of salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tbsp butter

2 tsp milk

1 tbsp sugar

Sprinkle blueberries with the lemon juice; set aside.

Roll half the pastry to 1/8- inch thickness on a lightly floured surface and fit into a 9-inch pan.

Combine 1 cup sugar, flour, lemon rind, salt, cinnamon and nutmeg. Add mixture to the berries, gently stirring well. Pour into the pastry shell and dot with the butter.

Roll out the remaining pastry and place over the filling, sealing and fluting edges. Brush pastry with the milk and sprinkle the tablespoon of sugar overall. Be sure to cut slits in top crust to allow steam to escape.

Bake at 400 degrees 35 to 40 minutes or until golden brown. Cover edges with foil or a pie shield to prevent over browning, if necessary.

Best served warm but delicious any time.

This recipe is an old one from Muskegon, Michigan. Personally, the best blueberries I have ever had were fresh ones from Michigan.

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MORNING GLORY MUFFINS

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1 1/4 cups sugar

1 1/2 cups finely shredded carrots

2 large cooking apples, peeled, cored, shredded

3/4 cup flaked coconut

1/2 cup raisins

1/2 cup chopped pecans

1 cup olive or canola oil

3 eggs, slightly beaten

1/2 tsp vanilla extract

In a large bowl, combine flour, baking soda, salt and cinnamon. Stir in the sugar. Add the carrots, apples, coconut, raisins and pecans, stir well. Make a well in the center of the mixture.

Spoon the batter into the prepared muffin tins, filling each 3/4s full. Bake at 375 degrees for 18 to 20 minutes or until golden brown.

Yield: 24 muffins

This lovely photo is from cooking classy.

GLAZED ALMOND COOKIES

1 cup butter, softened

1 cup sugar

2 eggs, separated

1/2 tsp almond extract

1/2 tsp vanilla extract

2 2/3 cups sifted cake flour

1/2 tsp salt

3/4 cup chopped blanched almonds

4 dozen whole almonds

Cream butter, gradually adding sugar, beating until light and fluffy. Add the egg yolks, vanilla and almond flavorings. Beat well. 

Combine the flour, salt, and chopped almonds. Add flour mixture to sugar mixture, stirring well until blended.

Shape dough into 1-inch balls and place 2-inches apart on parchment lined cookie sheets. Place one whole almond in the center of each cookie, flatten slightly.

Beat egg whites slightly and brush over cookies.

Bake at 350 degrees for 13 minutes or until lightly browned.

Yield: 4 dozen cookies

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REFRIGERATOR STRAWBERRY CAKE

1 box (2-layer size) strawberry cake mix

1 can (14-oz) sweetened condensed milk
1 tub (8-oz) frozen whipped topping, thawed
1 pkg frozen chopped strawberries

Prepare cake mix as directed on box and bake in a 9x13-inch baking pan. Allow to cool 20-30 minutes after removing from oven.

Using the handle end of a wooden spoon, poke about 15 holes in the cake; evenly pour the milk over the top of the cake.

Pour frozen strawberries into a bowl and add the whipped topping. Mix together well and spread over the top of the cake.

Keep cake refrigerated.

Yield: 16-20 servings

I didn't have a picture of this yummy cake so thought I would use cute little Strawberry Shortcake instead.

QUICK BREAKFAST COFFEE CAKE

1 box (3-oz) coconut cream pudding/pie filling mix

1/2 cup packed brown sugar

1/2 cup pecans, chopped

1 tsp ground cinnamon

1 tube (12-oz) refrigerator flaky biscuits

5 tbsp butter, melted

Heat oven to 350 degrees.

To make the topping: Combine pudding mix, brown sugar, pecans, and cinnamon in a bowl. 

Cut each biscuit into fourths. Place into a greased loaf pan and pour the melted butter overall. Sprinkle the pudding/brown sugar mixture overall then stir with a spoon to coat all the biscuits.

Bake at 350 degrees for 35 minutes. 

The following is not a brand recommendation. It is to remind you that for best results, use the flaky biscuits.

BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups finely shredded and drained zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1-pint fresh blueberries (you can reserve a few for garnish if so desired)
Lemon Buttercream
• 1 cup butter, room temperature
• 3 1/2 cups confectioners' sugar
• 1 lemon, juice and zest of (about 2 tablespoons)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Lemon Buttercream
6. Combine butter, sugar and salt and beat till well combined.
7. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
8. Fold in zest*.
9. *If you are piping this buttercream, I recommend leaving out the zest.

Source: This post is from I Am Baker. Since I am diabetic, I will not be enjoying this cake but wanted to save this to share on special occasions with family and/or friends.

Cherry Coffee Cake

1 box (2-layer size) white cake mix

1 can cherry pie filling*

3 eggs, lightly beaten

1 cup brown sugar

1/2 tsp salt, optional

1/4 cup flour

1/2 stick butter, melted

Preheat oven to 350 degrees.

Grease or line a jelly roll pan with parchment.

Mix all ingredients except the butter together well. Pour into the prepared pan and pour the butter over the top.

Bake at 350 degrees 30 to 35 minutes or until cake tests done. Allow to cool then cut into squares to serve.

*If you prefer a less sweet version, omit the pie filling and mix 1 can red tart cherries with 1/2 cup sugar together as a replacement.

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Pink Lemonade Cookies

 Another recipe from a Joanne fluke novel.

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 tsp baking powder

1/4 tsp baking soda, 

1 large egg, beaten

1/3 cup frozen pink lemonade concentrate, thawed

3 drops liquid red food coloring (or 1/2 tsp gel coloring)

1 3/4 cups all-purpose flour, packed

Heat oven to 350 degrees. Line cookie sheet/sheets with parchment paper.

In a large mixing bowl, beat the butter and sugar together using an electric mixer. Beat until light and fluffy. Add the baking powder and baking soda, beating until combined. Add the egg and lemonade concentrate and mix until combined. Add food coloring and beat until all batter is colored.

Add flour to the batter, one-half cup at a time, beating after each addition. At this point if batter is too sticky to work with, refrigerate up to one-half hour.

Drop cookies onto the parchment-lined baking sheets by teaspoonful, 2-inches apart. Bake at 350 degrees 10 to 12 minutes until edges are golden brown.

Cool cookies on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.

Frost cooled cookies with the following frosting:

2 tbsp butter, softened

2 cups powdered sugar

2 tsp frozen pink lemonade concentrate, thawed

3 to 4 tsp milk or water, according to spreading consistency you want

2 drops red food coloring or whatever needed for a light pink color

Mix until blended and color is uniform. If frosting is too thick, add additional milk or water 1 drop at a time.

Once frosting has hardened, cookies may be stored in layers with waxed paper between the layers.

Yield: 2 1/2 to 3 dozen cookies

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SWEET AND SALTY PEANUT BUTTER CHEESECAKE

Crust:

32 Nutter Butter cookies (16 ounces)
1/2 cup butter, melted
Filling:
3 bricks (8-oz each) cream cheese, softened
1 package (10 ounces) peanut butter chips, melted
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 eggs, lightly beaten
Topping:
2 cups miniature marshmallows
3/4 cup creamy peanut butter
2/3 cup light corn syrup
2 tbsp butter
1 teaspoon vanilla extract
1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Preheat oven to 325°. 
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. 

Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.

 
In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

Yield: 16 servings.

Source: TOH 2014

Old Fashioned Funeral Pie

2 cups raisins

1 cup water
1 cup orange juice
1/2 cup packed light brown sugar
1/2 cup white sugar
3 tablespoons cornstarch
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/2 cup chopped walnuts
1 pinch salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter
pastry for a 2-crust pie

Preheat oven to 400 degrees F.
Place the raisins water and juice in a saucepan and heat over medium heat for 5 minutes.
Combine the sugars, cornstarch, spices, and salt in a bowl an, mixing all the time. Add this mixture to the heating raisins.
Cook and stir this until the mixture starts to bubble. Add the vinegar, walnuts and butter, and heat until the butter is melted. Cool until just warm.
Pour into the prepared shell and top with the second pastry crust. Bake 25 minutes or until golden. Cool.

Note: File Photo

CHOCOLATE COOKIES WITH WALNUTS

2 (8-ounce) packages semisweet baking chocolate

3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 stick butter, melted
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
2 cups chopped walnuts

Preheat oven to 350 degrees.

Coat a baking sheet with cooking spray.
 
Melt 1 package of chocolate in a large microwave-safe bowl 1 to 2 minutes; stir until chocolate is smooth.

 
Mix in brown sugar. flour, melted butter, eggs, vanilla, and baking powder.
 
Chop second package of chocolate and add to mixture; stir in walnuts. Drop batter by 1/4-cupfuls onto prepared baking sheet.

 
Bake 13 to 15 minutes, until cookies are puffy and tops are dry. Cool on a wire rack.

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PINEAPPLE FREEZER CAKE

Note: This recipe goes together quickly, and you don't even have to turn on your oven. It does need to freeze 6 hours before serving.

2 (3-ounce) packages ladyfingers, split in half (see Note)

1 (20-ounce) can crushed pineapple, drained

1 (4-1/2-serving-size) package instant vanilla pudding and pie filling

1 (8-ounce) container frozen whipped topping, thawed

1. Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.
    
2. In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
    
3. Cover and freeze at least 6 hours, or overnight.
    
4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.

Notes

• Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up pound cake.
   
• Garnish with dollops of whipped cream and maraschino cherries, if desired before serving.

Source: This is a recipe I got years ago from Mr. Food.

PS (POPPY SEED) I LOVE YOU CAKE

This is a different cake recipe I got several years ago from TOH. A reader of the magazine said her mother, age 80, came up with the recipe and name. It is yummy.

1 yellow cake mix (regular size)
1 pkg (3.4-oz size) instant coconut cream pudding mix
1/4 cup poppy seeds
1/2 tsp coconut extract

Filling:
2 cups 2% milk
1 pkg (3.4-oz) instant vanilla pudding mix

Topping:
1 carton (8-oz) frozen whipped topping, thawed
1/4 cup instant coconut cream pudding mix
3 tbsp 2% milk
1/2 tsp poppy seeds

Preheat oven as directed on cake mix box.
Grease a 13 x 9-inch baking pan.

Prepare cake mix batter according to the package directions, adding pudding mix, poppy seeds and coconut extract before mixing batter. Transfer to the prepared baking pan. Bake and cool as directed on the package.

Using a fork, poke holes in top of the cake.

In a small bowl, whisk milk and vanilla pudding mix 2 minutes. Pour over the cake and refrigerate until the pudding is set, about 20 minutes.

For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over the cake; sprinkle with poppy seeds.

Refrigerate until serving time. Cut into 15 squares for serving.

Per square: 318 calories, 15 g fat (5 g sat), 45 mg cholesterol, 420 mg sodium, 43 g carb, 1 g fiber, 4 g protein

TOH Photo

RHUBARB SCONES

1 1/4 cups whole wheat pastry flour

1 1/4 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/2 cup unsalted butter, cubed
1 1/2 cups finely chopped fresh or frozen rhubarb, thawed and drained (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 tsp vanilla extract
Coarse sugar

Preheat oven to 400 degrees.
Line baking sheets (for 16 scones) with parchment paper; set aside.

In a large bowl, whisk the flours, sugar, baking powder, cardamom, and salt together; cut in the butter until crumbly. Add the rhubarb and toss to coat.

In another bowl, whisk the cream, milk, and vanilla; stir into the crumb mixture just until moistened.

Turn out on a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-inch circles. Cut each circle into 8 wedges.

Place wedges on the prepared baking sheets; sprinkle with the coarse sugar.

Bake at 400 degrees for 18-22 minutes or until golden brown.

Best served warm.

Yield: 16 scones
Per scone: 166 calories, 9 g (5 g sat) fat, 25 mg cholesterol, 155 mg sodium, 20 g carb, 1 g fiber, 2 g protein

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HOMEMADE PECAN SANDIES

2 sticks unsalted butter, softened

1 cup vegetable oil
1 1/2 cups granulated sugar, divided

1 cup sifted powdered sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans 

1/2 cup sugar

Preheat oven to 325 degrees.

In a large bowl, cream together the butter, vegetable oil, 1 cup of the granulated sugar and the powdered sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.

Roll dough into 1 inch balls and roll each ball in remaining sugar. Place the cookies 2 inches apart onto parchment-lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Note: File Photo