CHEESY CRESCENT DOUGH DESSERT

2 cans crescent rolls

2 bricks (8-oz each) cream cheese,
1 1/4 cups granulated sugar, divided
1 tsp vanilla extract
1 tbsp ground cinnamon

Preheat oven to 350 degrees.

Unroll 1 can of the rolls and spread over the bottom of an ungreased 9 x 13-inch baking pan, pressing edges together to form a crust.

In a mixing bowl, combine the cream cheese, 1 cup of the sugar, and the vanilla extract until completely combined. Spread the mixture evenly over the crescent rolls in the pan.

Unroll the second can of rolls and press edges together. Place over the cream cheese mixture.

Combine the 1/4 cup sugar with the ground cinnamon and sprinkle evenly over the top.

Bake at 350 degrees for approximately 25 minutes or until lightly browned.

Cool before cutting into squares or bars to serve.

Note: Excellent with coffee.

This is a file photo of this recipe.

MAPLE-FLAVORED SUGAR COOKIES

1 1/4 cups sugar

1/2 cup butter
1/2 cup solid shortening
2 eggs
1/4 cup maple flavored pancake syrup
1 tbsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees.

In a large bowl, combine the sugar, butter, and shortening. Beat on medium speed of electric mixer until well blended. Add the eggs, syrup, and vanilla extract; beat well.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture with the mixer on low speed. Mix until well blended. Divide the dough into fourths. Note: If dough is too sticky, wrap each fourth in plastic wrap and refrigerate for approximately 1 hour.

Spread a tablespoon of flour on a large sheet of waxed paper. Place one of the fourths of dough on the floured waxed paper. Flatten dough slightly, turn over and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cookie cutter. Transfer to ungreased baking sheet, 2-inches apart. Sprinkle with decors or bake plain to frost later.

Repeat process with remaining fourths.

Bake at 375 degrees for 5-9 minutes (larger cookies up to 9 minutes; small cookies for 5 minutes). Do NOT over bake. Allow to cool for 2 minutes on baking sheets then remove to wire racks to cool completely. Frost if desired.

Yield: 3 to 4 dozen, depending on size.

This is a file photo.

TRIPLE CHOCOLATE CLUSTERS

 

2 (4-oz each) white chocolate bars

1 cup milk chocolate morsels
1 cup semi-sweet chocolate morsels
1 1/2 cups chopped pecans
1 1/2 cups broken pretzels

Melt the white chocolate, milk chocolate and semi-sweet chocolate together in a heavy saucepan over low heat, stirring constantly. When chocolates are completely melted and blended, stir in the pecan pieces and pretzel pieces. Drop by heaping tablespoons onto lightly greased waxed paper. Chill in the refrigerator at least one hour. Store in an airtight container in the refrigerator for up to one month.

Yield: approximately 3 dozen

You can make a firmer candy by using 3 cups semi-sweet chocolate morsels and leaving out the milk chocolate and white chocolate.

Note: File Photo

HERSHEY'S ULTIMATE CHOCOLATE BROWNIES

3/4 cup Hershey's cocoa powder

1/2 tsp baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup Hershey's semi-sweet chocolate chips
Chocolate Buttercream Frosting, if desired

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside.

In a medium bowl combine cocoa powder and baking soda. Blend in 1/3 cup of the melted butter. Add the boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla, and salt; blend completely. Stir in chocolate chips. Pour batter into the prepared pan. Bake 35 to 40 minutes at 350 degrees or until brownies begin to pull away from the sides of the pan. Cool completely in the pan. Frost with your favorite chocolate buttercream frosting and sprinkle with mini chocolate chips, if desired.

file photo

STRAWBERRY COOKIE COBBLER

 I got this recipe in an email from Pillsbury. I can't use the cookie dough because I am diabetic, but it sure looks like a quick and easy recipe for those of you who can enjoy it.

• 6cups fresh strawberries, sliced
• 3/4cup sugar
• 1/4cup all-purpose flour
• 3tablespoons lemon, lime or orange juice
• 12cookie dough rounds from 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
• • Heat oven to 375°F. Spray 3-quart shallow oval casserole or 9 1/2-inch deep-dish pie plate with cooking spray.
  • In large bowl, gently toss strawberries, flour, sugar and juice until berries are coated. Pour evenly into pie plate. Arrange 12 cookie dough rounds on top of berry mixture.
  • Bake 50 to 60 minutes or until topping is golden brown. Cool slightly before serving.
  • Yield: 8
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    Pillsbury Photo
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CHOCOLATE CAKE ROLL

1/3 cup cake flour

1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
1 cup granulated sugar, dividedpowdered sugar
1 tub (8-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, optional

Preheat oven to 350 degrees.

Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and flour the lined pan and tap out the excess flour. Set aside.

In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.

In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture. Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.

To Fill and Roll Cake:

Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.

When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.

Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.

For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.

Store in refrigerator.

This is a file photo.

APPLE PECAN PIE (Includes diabetic instructions)

 

pastry for a double crust 9-inch pie

1 cup sugar (Splenda Granular for the diabetics)
1/3 cup all-purpose flour (white whole-wheat for diabetics)
2 tsp ground cinnamon
1/4 tsp salt
12 cups peeled and thinly sliced tart apples

TOPPING:

1 cup packed brown sugar (1/2 cup packed Splenda Brown Sugar Blend for diabetics)
1/2 cup all-purpose flour (white whole-wheat for diabetics)
1/2 cup quick oats
1/2 cup cold butter
1 cup pecans
1/2 cup caramel ice cream topping (sugar-free for diabetics)

Line two 9-inch pie pans with the pastry dough. Trim edges, flute and set aside.

In a large bowl, combine the sugar, flour, cinnamon and salt. When mixture is well blended, add the apples and toss to coat. Divide the mixture evenly in the two pie shells.

To make the topping: Combine the brown sugar, flour and oats together. When blended, cut in the butter until crumbly. Sprinkle the mixture over the apples. Cover the edges of the crust loosely with foil strips to keep from getting too brown. Bake pies at 375 degrees for 25 to 30 minutes or until the filling is bubbly. Remove from oven and sprinkle the top with the pecans. Drizzle the caramel topping over the pies. Set on wire racks to cool.

Remove from oven and drizzle with the caramel topping, if desired.

File Photo

APPLE-WALNUT STREUSEL TUBE CAKE

STREUSEL:

1 cup light brown sugar
1 cup chopped apples
1 cup chopped walnuts
1/4 cup all-purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 350 degrees. Grease a tube pan; set aside.

In a medium bowl, combine the brown sugar, apples, walnuts, flour and cinnamon. When the mixture is combined, stir in the melted butter. Set aside.

CAKE:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 stick butter, softened
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice

In a medium mixing bowl, combine the flour, baking powder, and baking soda; mix well. In a large mixer bowl, using an electric mixer at medium speed, beat butter and sugar until soft and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend in. Change mixer speed to low; alternately heat the flour mixture and orange juice into the egg mixture. Spoon half the batter into the prepared tube pan. Sprinkle with half the struesel. Spoon the remaining batter over the streusel spreading to make sure you have an even layer. Swirl the batter with a butter knife to create a marble pattern in the batter. Bake at 350 degrees for 15 minutes. Remove cake from the oven and sprinkle with the remaining streusel. Return to the oven and continue to bake for another 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer cake to a wire rack to cool completely.

GLAZE:

1/2 cup confectioners' sugar
2 1/2 tsp orange juice

Combine the confectioners' sugar and the orange juice, mixing well. Turn cake out on serving platter and drizzle the glaze over the cake.

NOTE: This cake is also good using pear instead of apple.

For the holidays add one-third cup chopped dried cranberries to the apples, if desired.

file photo for reference

 File Photo

APPLE FRITTERS

butter-flavored shortening for frying

1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples

In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.

In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.

file photo

TOFFEE PIE

1/3 cup caramel ice cream topping

1 1/2 cups cold milk
1 small pkg (4-serving size) vanilla instant pudding and pie filling mix
1 tub (8-oz) whipped topping, thawed
6 English toffee candy bars (1.4-oz each), chopped
1 Graham cracker crumb pie crust

Spread the ice cream topping over the bottom of the crust.

Pour the milk into a large bowl; add the pudding mix. Beat vigorously with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in the whipped topping and chopped candy bars. Gently spoon over the ice cream topping in the crust.

Cover and freeze for at least 4 hours or until set. Let stand at room temperature 15 minutes before trying to cut. Garnish with more chopped candy bar, if desired.

Leftovers should be kept in freezer.

File Photo

PEANUT BUTTER FUDGE WITH WALNUTS

2 cups sugar

1/2 cup milk
4 tbsp peanut butter
1 tsp butter
2 tbsp dark corn syrup
1 tsp vanilla
1/2 cup finely chopped walnuts

Mix the sugar, milk, peanut butter, butter, and corn syrup together in a large saucepan. Stir over low heat until mixture slowly comes to a boil. Boil until mixture forms a soft ball in cold water. Remove from the heat and beat until thick and creamy. Add vanilla and nuts. Beat until the fudge looks dull. Pour into a well buttered pan. Cut into squares when cooled.

Note: File Photo for reference only

BERRY CHOCOLATE BLISS

I saw this recipe in a Woman's Day magazine this week. I have not made it but it sounds delicious. It also has some very different cake/frosting ingredients that are healthy.

1 cup superfine almond flour

2/3 cup white whole-wheat flour

1/2 cup + 2/3 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

2/3 cup almond butter

1 1/3 cups coconut sugar

2 eggs

1 tsp vanilla extract

1 1/4 cups boiling water + additional

1 cup pitted datesj

2 avocados, pitted, peeled, quartered

2 1/2 cups mixed berries (raspberries and blueberries)

Preheat oven to 350 degrees.

Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment paper; coat with spray.

In a mixing bowl, mix flours, 1/2 cup cocoa, baking soda, baking powder and salt.

Using an electric mixer on medium speed, beat almond butter and coconut sugar until smooth. Beat in the eggs and vanilla. Turn speed to low and gradually and alternately beat in 1 1/4 cups boiling water and flour mixture. Pour batter evenly into the three pans.

Bake at 350 degrees 15 minutes or until a wooden toothpick inserted into the centers of the cakes comes out clean. Let cool in the pans 10 minutes. Carefully transfer cakes to a wire rack to cool.

To make frosting: In a medium bowl, combine the dates and enough boiling water to cover by 1-inch. Let stand 30 minutes; drain well.

In a food processor, puree dates and 1 tablespoon water. Add the avocados, remaining cocoa powder and 1/4 cup water; puree. Reserve 2/3  frosting and 1 cup berries; transfer remaining frosting to a pastry bag fitted with a 1/2-inch plain tip.

Place one cake layer on a cake plate. Pipe on half the frosting, alternating with half of the remaining berries. Repeat layering once. Top with cake layer. Spread with the reserved frosting and top with the reserved berries.

Yield: 12 servings

Woman's World Photo

OLD FASHION BANANA CREAM PIE

2 cups milk

3 egg yolks, save whites for another use
1 tbsp butter
1/3 cup flour
1/8 tsp salt
2/3 cup sugar
1 tsp vanilla
2 bananas, sliced
baked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie.

file photo

KETO MINI PUMPKIN PIES

As I have stated before, I do not follow a Keto diet. For those of you who do, here is a recipe for some mini pumpkin pie for you this Fall or anytime.

1 1/2 cups superfine blanched almond flour

1/2 cup + 3 tbsp low-carb sweetener for baking, divided

1/2 cup salted butter, softened

3/4 cup canned pumpkin

1/4 cup heavy whipping cream

1 egg

1 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp vanilla extract

Mix flour, 1/2 cup sweetener and butter. Divide evenly among 12 muffin greased cups and press onto the bottoms and sides of the cups, creating nest shapes. Bake at 425-degrees until the edges are browned, approximately 9-10 minutes. Set aside and lower oven temperature to 350 degrees.

Mix the remaining ingredients and divide evenly among the crusts. Bake at 350 degrees and bake 27-30 minutes until a pick inserted in the centers comes out clean.

Top with low-carb whipped cream, if desired.

Yield: 12 serving

file photo for reference only

GLUTEN-FREE APRICOT BREAD

Nonstick Cooking Spray for the baking pan

2 cups Gluten-Free All-Purpose Flour (recipe on this blog)

2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts, optional

2/3 cup chopped dried apricots

2 large eggs

1 cup granulated sugar

3/4 cup vegetable oil

3 tbsp freshly squeezed orange juice

1 tsp pure vanilla extract

2 tsp finely grated orange rind

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, xanthan gum, baking soda and salt until thoroughly combined. Stir in the apricots and the walnuts, if using. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. whisk in the orange juice and vanilla. Stir in the orange rind. 

Spray a 4 1/2-inch x 8 1/2-inch loaf pan with nonstick cooking spray.

Pour the liquid mixture into the well of the center of the flour mixture and stir until well blended. Spoon the batter evenly into the prepared pan.

Bake until the bread is golden brown and a wooden toothpick inserted in the center comes out clean, about 50 to 60 minutes. Remove from oven and remove bread from pan immediately. Turn the bread on its side and cool on a wire rack.

Note: If your apricots are too dry, soak in a few tablespoons of orange juice for 30 minutes before starting to mix up the bread. Moist dried apricots should be used in this bread.

file photo

ORANGE GLAZED DATE MUFFINS

2 cups all-purpose flour

1 tbsp baking powder
1 egg
1/2 cup milk
1/2 cup sugar
1/2 tsp salt
1/2 cup orange juice
1/2 tsp orange peel
1 cup chopped, pitted dates
1/4 cup canola oil

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a large mixing bowl combine the flour, baking powder, sugar and salt. Add the egg, milk, orange juice, orange peel, dates and oil. Stir just until all dry ingredients are blended in. Fill 12 muffin cups 2/3 full.

Bake for 15 minutes at 400 degrees. While muffins are baking, make the following TOPPING:
1/3 cup powdered sugar
2 tsp orange juice

In a small bowl, combine the powdered sugar and orange juice, stirring until smooth. After removing muffins from the oven, immediately drizzle with the glaze topping.

Yield: 12 muffins

This is a file photo minus the glaze.

CHOCOLATE BUTTERCREAM FROSTING

This recipe makes enough frosting to frost a two layer cake or a 9 x 13-inch cake.

1/3 cup butter, softened
1/8 tsp salt
3 cups powdered sugar (sift if sugar is lumpy)
3 squares (1-oz each) unsweetened chocolate, melted
1/4 cup milk
1 1/2 tsp vanilla

Using an electric mixer, beat butter, salt, and 1 cup of the powdered sugar until light and fluffy. Blend in the melted chocolate. Add the remaining 2 cups of powdered sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more powdered sugar to thicken or milk to thin until you have a good spreading consistency.

Note: File Photo

CINNAMON RIPPLE SWEET POTATO CAKE

1/2 cup packed brown sugar

1/2 cup chopped pecans + additional for garnish

1 tsp ground cinnamon

1 cup butter, room temperature

2 cups granulated sugar

3 eggs

12-oz sour cream

1 cup mashed cooked sweet potato (! potato)

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp ground nutmeg

2 cups confectioner's sugar

1/2 cup heavy cream

1/4 tsp rum extract

Heat oven to 350 degrees. Butter and flour a 12-cup Bundt pan; set aside.

In a small bowl, combine brown sugar, 1/2 cup pecans and cinnamon, reserve.

On medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, one at a time, beating well after each one. Stir in souir cream, sweet potato and vanilla.

In another bowl, mic together the flour, baking powder, salt, and nutmeg. Gradually stir into the batter.

Pour half the batter into the prepared pan. Sprinkle with the reserved brown sugar mixture. Spoon the remaining batter evennly over the brown sugar mixture, covering entirely. Bake in the center of a 350 degree oven  about 1 hour or until a wooden pick inserted in the center comes out clean. Transfer to a serving plate and allow to cool.

When cake is cooled, make the glaze. Whisk together the confectioner's sugar, cream and rum extract until smooth. Spoon over the cake, allowing some to run down the sides. Garnish the top with chopped pecans.

recipe and picture from Paula Deen.

MOCHA MARBLED CHEESECAKE

CRUST:

1 1/2 cups chocolate wafer crumbs
6 tbsp melted butter
1/4 cup sugar
1 1/2 tsp instant espresso powder

Position oven rack in the lower third of the oven. Preheat oven to 350 degrees.
Grease an 8-inch round springform pan; set aside.

In a medium bowl, mix all the crust ingredients together using a fork. Press the mixture over the bottom and halfway up the sides of the pan. Bake 10 minutes. Allow to cool. Grease the pan again, above the crust to prevent the filling from sticking. Lower oven temperature to 325 degrees.

FILLING:
1 1/2 oz milk chocolate, finely chopped
3/4 tsp instant espresso powder
1 1/2 tsp boiling water
3 pkg (8-oz each) cream cheese, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 eggs, room temperature

Place the chocolate and espresso powder in a small bowl. Add the boiling water and stir until smooth; set aside.

In a medium mixing bowl, beat the cream cheese about 30 seconds or until smooth. Add the sugar and vanilla and beat just a minute or two until smooth and creamy. Add eggs, one at a time, beating just until incorporated into the mixture. Scrape the bowl and beater after each addition. Stir 1 cup of the batter into the chocolate mixture.

Pour the remaining batter into the prepared crust; smooth top. Spoon ribbons of the chocolate mixture over the batter, being sure to leave some plain batter showing. You want to have a marbled look. Gently jiggle the pan to level batter. With a small spoon, gently stir the batter to intermingle the colors; do not completely blend! Place the pan on a baking sheet.

Bake cake at 350 degrees for 35 to 45 minutes until the edges are puffed up but the center still jiggles when tapped. If batter is touching the sides of pan above the crust, run a thin knife around the edges of the pan to loosen cake. Place the pan on a wire rack and over with a large inverted bowl. You want the cake to cool slowly.

When the cake is cooled completely, cover and refrigerate at least 5 hours up to overnight before removing the sides of the pan.

Yield: 14 servings.
Per serving: 335 calories, 25 g fat (15 g sat), 98 mg cholesterol, 276 mg sodium, 23 carbs, 6 g protein, 0 fiber, 54 mg calcium

Note: I have had this recipe for several years. I think it might be a Kraft Foods recipe and photo  but I am not sure.

YUMMY CHOCOLATE POUND CAKE

1 cup boiling water

2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.
Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

 file photo

CRAN-CHERRY PIE

Adding cranberries to a cherry pie gives one a great pie.

1 pkg refrigerated pie crusts.
2 cups fresh or frozen unsweetened cranberries
3/4 cup sugar
2 tbsp cornstarch
1 can (21-oz) cherry pie filling

Place 1 pie crust in a 9-inch pie pan allowing a half inch of the pastry to extend over the edge of the pan.

Preheat the oven to 425 degrees.

In a large mixing bowl, combine the cranberries, sugar, and cornstarch, mixing well. Stir in the cherry pie filling and mix lightly. Pour the mixture into the pastry-lined pie pan. Top with the second crust, cut air vents in top, and flute edges to seal. This is also a pretty pie to top with a lattice crust instead of the full sheet crust.

Bake pie at 425 degrees for 35 to 45 minutes or until the crust is golden brown and the filling is bubbly. During the last 15 minutes or so of the baking time, cover the edges of crust with foil to prevent excessive browning.

Yield: 8 servings

TOH file photo

LEMON-RASPBERRY DUTCH BABY

Want a bright way to start the day? This Dutch Baby Pancake with its' lemon curd and raspberries is the answer.

1/2 cup all-purpose flour

1/2 cup whole milk

1/2 tsp almond extract or 1 tsp pure vanilla extract

1/2 tsp Kosher salt

3 large eggs

3 1/2 tbsp granulated sugar, divided

3 tbsp unsalted butter cut into 6 pieces

1/2 cup heavy cream

1/4 cup lemon curd

1/2 cup fresh raspberries (blueberries would work, too)

2 tbsp toasted sliced almonds

Lemon zest for topping

Place a 10-inch oven-safe skillet in the oven in the lower third position. Preheat oven to 425 degrees.

In a blender, combine the flour, milk, extract, salt, eggs, and 2 1/2 tablespoons of the sugar and blend at low speed, scraping down sides as necessary, until batter is smooth. This will take about 30 seconds.

Carefully remove the hot skillet from the oven and add the butter. Return to the oven for about 2 minutes or until butter is melted and slightly brown. Remove from oven and quickly swirl to coat the skillet. Pour batter into the hot skillet, immediately return to the oven. Bake until the pancake is pulled from the sides and is a golden brown. This should take 16 to 18 minutes. Caution: Do Not open the oven while the Dutch Baby is baking.

While Dutch Baby is baking, add the cream and remaining sugar to a medium mixing bowl. Beat with an electric mixere on medium speed just until stiff peaks form, abou.t 2 minutes. With a rubber or silicone spatula, fold in the lemon curd until combined.

Remove Dutch Baby from the oven and dollop with the whipped cream mixture. This mixture may melt slightly. Sprinkle with the berries, almonds and lemon zest.

Serve immediately.

Yield: 4 servings

Recipe and photo from Real Simple 5 23

COCONUT MACAROONS

4 egg whites

1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cups sugar
1 pkg (14-oz) flaked coconut

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt to soft peaks. Add sugar, one tablespoon at a time, beat to stiff peaks (tips stand). Fold in coconut. Using a scant 1/4 cup of mixture at a time, drop to the cookie sheets. Bake 20 minutes at 325 degrees. Turn off oven and leave macaroons in the oven for 30 minutes. Remove from oven and cool on wire racks.

Yield: 28 macaroons

Note: File Photo