BLUEBERRY COFFEE SHEET CAKE

1 pkg active dry yeast

1 cup milk at 105 to 115 degrees
2 tbsp sugar
1/2 tsp salt
2 egg yolks
2 1/2 to 3 cups all-purpose flour
1/3 cup butter, softened
GLAZE:
1 egg, beaten
3 cups fresh whole blueberries
1/2 cup sugar

In mixing bowl, add the yeast to the milk. Stir in sugar and salt. Set mixture aside for 5 minutes.

After 5 minutes, stir the egg yolks and 1 1/2 cups of the flour into the yeast mixture; beat well. Stir in the softened butter. Reserve 1/2 cup of the remaining flour. Start adding the other flour while mixing until mixture forms a stiff dough.

Sprinkle part of the reserved flour onto a dough board. Turn the dough out onto the board and knead for 10 minutes or until smooth and satiny. Place into a clean bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

Roll out 3/4 of the dough to fit a jelly-roll pan, making a ridge around the edge. Brush the dough with the egg listed in glaze ingredients. Pour the blueberries evenly over the dough; sprinkle with sugar.

Roll out the remaining fourth of the dough into strips about the thickness of a pencil. Criss-cross strips over the blueberries. Brush the dough with the remaining egg. Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes or until the pastry is golden brown. Cut into squares and serve warm.

File Photo

COCONUT CHIFFON PIE

1 envelope unflavored gelatin

1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell

In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.

If desired, garnish pie with whipped cream sprinkled with toasted coconut or garnish as desired.

Old TOH recipe and photo

ANGELS CANDY

 

1 cup light corn syrup

1 cup sugar
1 tbsp white vinegar
1 tbsp baking soda
1 lb chocolate almond bark

In a heavy saucepan over medium heat, combine and cook the sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until the temperature reaches 300 degrees or the hard crack stage. Do not overcook (use a candy thermometer if at all possible). Remove from the heat and quickly stir in the baking soda. Pour mixture into a buttered 9 x 13-inch pan. Do not spread; mixture will not fill the entire pan. When candy has cooled, break into bite size pieces. Melt the chocolate bark in the microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces into the melted chocolate bark and place on waxed paper. Let sit until the chocolate is firm. Store in a cool place in a tightly sealed container.

Yield: approximately 1 1/2 lbs.

file photo

GEORGIA PECAN CAKE - ICING RECIPE INCLUDED

1/2 cup margarine*

1/2 cup shortening

2 1/4 cups sugar

5 eggs, separated

2 1/2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

2 tbsp vanilla extract

1/2 cup grated coconut

2 cups pecans, chopped

Using an electric mixer, cream together the margarine, shorting and sugar for 15 minutes at medium speed. Add egg yolks and mix on low speed anther 5 minutes. Sift the flour and baking soda together 3 times than add to the mixing bowl alternately with the buttermilk, beginning and ending with flour. Turn off mixer and fold in the vanilla, coconut and pecans.

Beat the egg whites until stiff and gently fold into the cake batter. Divide the mixture equally into 3 9-inch greased and floured round pans. Bake at 350-degrees 30 to 35-minutes, or until the cake springs back when touched lightly in the center.

Allow cakes to cool in pan on wire racks 15 minutes before turning out to cool completely. While the cakes are cooling, prepare the following icing:

ICING

1/2 cup margarine*

2 bricks (8-oz each) cream cheese

2 lbs powdered sugar

3 tbsp vanilla

3/4 cup pecans, chopped

Cream together margarine, cream cheese, sugar and vanilla. When cakes are completely cooled, spread the icing over the layers and sprinkle each layer with 1/4 cup of the pecans. Stack layers to make a 3-layer cake.

*This is an old recipe. I suggest using butter as it is actually a healthier alternative.

file photo for reference only

PEANUT BUTTER BUDDIES

1 cup creamy peanut butter

1 cup butter, softened
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2 eggs
4 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt

In a large mixing bowl, with mixer at high speed, beat peanut butter, butter, brown sugar, corn syrup, and eggs until smooth. Reduce speed and beat in 2 cups flour, baking powder, cinnamon, and salt. With a wooden spoon, stir in the remaining flour. Wrap the dough and chill for 2 hours. On a floured surface, roll out half the dough to 1/8-inch thickness. Cut with floured cookie cutters, shapes of your choice. Bake on ungreased cookie sheets at 325 degrees for 10 minutes or until cookies are lightly browned. Cool on wire racks. Decorate if desired.

file photo

 

CRISPY MARSHMALLOW BROWNIES

 

1 cup butter, softened

2 cups granulated sugar
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal

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

In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.

In a small saucepan, over low heat, melt peanut butter and chocolate chips together, stirring constantly. Remove saucepan from the heat, stir in the rice crispies. Spread chocolate mixture over the marshmallow cream. Chill before cutting to serve. Keep stored in the refrigerator.

Yield: 36 brownies

File Photo

NO-BAKE KEY LIME CHEESECAKE

3/4 cup graham cracker crumbs

3/4 cup sweetened flaked coconut

3 tbsp sugar

4 tbsp butter, melted

1 cup heavy whipping cream

2 1/2 pkgs (8-oz each) cream cheese, room temperature

1 can (14-oz) sweetened condensed milk

1/2 cup key lime juice

1 tsp grated lime zest

2 (1/4-oz each) envelopes unflavored gelatin

8 drops yellow food coloring

Whipped cream, lime slice halves, lime zest curls, optional for garnish

Grease an 8 x -inch springform pan.

Combine crumbs, coconut and 1 tablespoon of sugar; stir in butter. Press mixture in bottom of pan. Chill until set, around 20 minutes.

On medium-high speed of electric mixer, beat cream and remaining 2 tablespoons sugar until stiff. In a separate bowl, on medium speed, beat cream cheese and milk until smooth; beat in juice and zest.

In a 1-quart microwave-safe bowl, stir 1/4 cup water into the gelatin; let stand 5 minutes. Microwave 10 t0 15 seconds, until melted. Stir in 1 cup cream cheese mixture. Stir gelatin mixture into the remaining cream cheese mixture. Fold in the whipped cream. Tint with the food coloring. Spread mixture over the crust. Cover and chill 6 hours before cutting. Garnish with the garnishes as you desire.

Yield: 16 servings

CRYSTALIZED ALMONDS

 

2 cups whole unsalted almonds

1/4 cup honey
2 tbsp butter
1 cup sugar in the raw

Spread the almonds in a shallow pan. Place the almonds in a cold oven. Turn oven temperature to 350 degrees and roast the almonds around 15 to 20 minutes, stirring occasionally, until well roasted.

Line a baking sheet with parchment paper and set aside.

Over medium heat in a medium saucepan, heat the honey and butter to boiling. Reduce the heat to medium-low and simmer for two minutes, stirring occasionally. Add the almonds, simmer, stirring constantly, for another two minutes. Turn off heat and with a slotted spoon, move the almonds to the prepared baking sheet. Spread evenly in a single layer and allow to cool slightly. Place the sugar in a medium plastic food storage bag. Place almonds in the sugar and shake to coat.

File Photo

HOW TO PROPERLY MEASURE FLOUR

The proper way to measure flour, especially when baking, is to lightly stir the flour, using a spoon. Then you spoon the flour into a dry measuring cup. Use a butter knife, spatula or other straight edge item to  level the flour. It is important to avoid shaking the cup as this packs the flour.

I suggest avoiding enriched all-purpose flour. It comes from red wheat and is bleached and refined. Try white whole wheat flour. It comes from white wheat and is a whole-grain item. You can always use almond flour or other low/no carb flours. Measure them all as above, unless the recipe tells you otherwise.

file photo

LEMON-PINEAPPLE PARTY PUNCH

2 pkg (4-serving size) lemon gelatin

2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

 

File Photo

Wishing You a Happy Thanksgiving Day

file photo

 

CHOCOLATE SPICE CAKE

 

1 3/4 cups unsifted all-purpose flour

1 3/4 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt. Stir in the applesauce, milk, butter, and vanilla extract; combine thoroughly. Add raisins and the nuts, if desired.

Pour batter into greased and floured 9-cup Bundt pan OR a 9 x 13-inch baking pan. Bake at 350 degrees for 55 to 60 minutes if using a Bundt pan. If using an oblong pan bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes; remove from Bundt pan and cool on a wire rack. Leave oblong cake in pan.

Glaze Bundt cake with Vanilla Glaze or frost oblong cake as desired.

File Photo

HOT COCOA FOR A CROWD

1 1/2 cups sugar

1 1/4 cups Cocoa powder
1/2 tsp salt
3/4 cup hot water
1 gallon milk
1 tbsp vanilla extract

In a 6-quart saucepan combine sugar, cocoa, and salt; stir until mixed together well. Gradually add the hot water to the cocoa mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for two minutes. Add the milk and heat to serving temperature, stirring frequently. DO NOT BOIL after adding milk. Remove from heat and stir in the vanilla. Pour into mugs and add marshmallows, if desired. Add cinnamon sticks to use as stirrers if you like. Or for the Christmas season, use candy canes as stirrers.

file photo

CHOPPED APPLE PECAN PIE

1 unbaked pie shell
2 cups chopped apples
1 tsp cinnamon
1 tbsp cornstarch
3 drops almond flavoring
1 cup sugar (Splenda Granular for diabetics)
pinch of salt
1/2 cup pecan pieces
butter
Caramel ice cream topping, optional

In a medium bowl, combine the sugar (or Splenda), apples, and salt; set aside for about 1 hour allowing the mixture to form a thick juice. Stir 3 to 4 times during this hour.

Into the apple mixture, mix in cinnamon, cornstarch, and almond flavoring. Stir to mix well then pour the mixture into the unbaked pie shell. Cut thin pats of butter and scatter over the top of the mixture. Top the butter with the pecan pieces. Bake at 450 degrees for about 15 minutes, reduce the temperature to 300 degrees and bake for another 45 minutes.

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

file photo

DATE NUT PUDDING

Preheat oven to 350 degrees.

1 cup chopped dates
1 cup boiling water
1 tsp baking soda

Put the dates in a small heat-proof bowl. Sprinkle with the baking soda and pour the boiling water over all. Set aside to cool.

1 cup sugar
1 egg
3 tbsp butter
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped nuts of your choice

In a medium mixing bowl cream together the sugar, butter, and egg. Add the baking powder, salt, vanilla, flour and eggs; mix well. Add this mixture to the date mixture and stir together until well blended.

In a 9 x 12 or 13-inch baking pan combine the following:
2 cups dark brown sugar
2 cups boiling water
1 tbsp butter

Pour the date mixture over the brown sugar mixture in the pan. Bake at 350 degrees for one hour. Serve warm with vanilla ice cream or whipped cream.

 Note: This is a file photo

SPICED APPLE TWIST

1/4 cup orange juice
1 tube crescent rolls
2 large tart, firm apples; peeled and cored
2 tbsp butter, melted
1/2 tsp cinnamon
1/3 cup sugar

Pour orange juice in the bottom of a buttered 9-inch square baking pan. Unroll crescent dough and separate into 8 triangles. Cut each lengthwise to make 16 triangles. Cut each apple into eight pieces. Place an apple slice at the wide end of each strip; roll up. Arrange atop the orange juice in the pan. Drizzle the melted butter over the tops. Combine the cinnamon and sugar together in a small bowl and then sprinkle over the buttered tops. Bake in a preheated 400 degree oven for 30 to 35 minutes until golden in color.

File Photo

COUNTRY PECAN PIE

2 tbsp butter
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked 9-inch pie shell
1 1/2 cup pecan halves
1/2 cup whipping cream, optional
1/2 tsp ground nutmeg, optional

Preheat oven to 350 degrees.

Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.

Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.

Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream, if desired.

Crisco Photo.

CRUMB-TOPPED PEACH PIE

1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 large egg, beaten
1/2 tsp almond extract
6 cups peeled and sliced peaches (or 2 cans, 28-oz each, drained)
1 unbaked deep-dish pie crust

TOPPING:

1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup butter

Preheat oven to 375 degrees.

To make the pie filling:
Mix 1 cup sugar, cornstarch, and salt in a large bowl. Add the egg and almond extract to the sugar mixture; mix together well. Add the peaches and toss gently to coat with the sugar mixture. Arrange the peach slices in the piecrust.

To make the topping:
In a small bowl, combine sugar, brown sugar, and flour in a small bowl. Cut in the butter using a pastry blender or 2 knives, until crumbly. Sprinkle the topping over the peaches. Bake at 375 degrees about 30 minutes or until golden brown. Delicious served hot or cold.

Betty Crocker Photo

FRESH BANANA BUNDT CAKE

1/2 cup shortening

1 1/2 cups sugar
1 1/2 cups mashed bananas (about 3)
2 large eggs
1 tsp vanilla extract
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Preheat oven to 350 degrees. Grease and lightly flour an 8-cup Bundt pan; set aside.

In a large mixing bowl, cream the shortening. Slowly add the sugar to the shortening and beat until light. Add the banana, eggs, and vanilla extract; beat well. Mix together the cake flour, baking soda and salt. Add flour mixture to the banana mixture and blend. Slowly add in the sour cream, mixing until well blended. Spread mixture into the prepared pan and bake at 350 degrees for about 45 minutes. Cool in the pan for 5 minutes before inverting. Cool cake completely before icing.

ICING:

2 1/2 cups powdered sugar
4 tsp hot water
1 tsp Rum (or vanilla) extract
1/4 cup chopped walnuts or pecans

Put the hot water in a small mixing bowl and beat in the powdered sugar until the frosting is thick enough to spread. Add the extract and continue beating until creamy. Pour on cooled cake. Sprinkle chopped nuts over the top for garnish, if desired.

file photo

BUTTERFINGER REFRIGERATOR CAKE

 

1 package (2-layer size) chocolate cake mix

1 can (14-oz) sweetened condensed milk
11 oz bag of Butterfinger snack size candy bars, chopped
1 jar caramel ice cream topping
1 carton (6-oz) frozen whipped topping, thawed

Prepare cake mix according to the package directions and bake in a 9 x 13-inch pan. Cool completely in pan on wire rack.

Using the handle of a wooden spoon, poke holes approximately 1-inch apart in the cake.

Pour the milk over the cake.

Sprinkle half the chopped candy over the cake and top with the ice cream topping.

Spread the whipped topping over the cake and sprinkle the remaining candy over the top.

Cake should be kept in the refrigerator.

file photo

CARAMEL LATTE CRUNCH CUPS

This recipe is from a 2009 Pillsbury Bake-Off prize winning recipes collector's edition.

1/2 cup powdered sugar

1 package (8-oz) cream cheese, softened

1 tbsp strong brewed coffee, cooled

1/2 tsp vanilla

1 can (16.3-oz) Pillsbury Grands! flaky Layers refrigerated buttermilk biscuits

3 to 4 tbsp butter or margarine, melted

1 jar (12.25-oz) caramel topping

3/4 cup coarsely chopped butter toffee peanuts

2 tsp coffee-flavored liqueur or cooled strong brewed coffee

1 cup frozen (thawed) whipped topping, if desired

Heat oven to 375 degrees. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with nonstick cooking spray.

In a small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until creamy.

Separate dough into 8 biscuits. Press or roll each biscuit into a 5-inch round. Brush one side of with the melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugar side down, evenly bottom of muffin cups. Spread about 1 tablespoon of the cream cheese mixture evenly over dough in each cup. Drizzle each with 1 tablespoon caramel topping, reserve remaining caramel. Top with remaining cream cheese mixture; sprinkle with peanuts. (If using custard cups, place them on a cookie sheet with sides before baking.)

Bake at 375 degrees 18-24 minutes or until edges are golden brown. Cool 5 minutes before removing from pan. Remove from pan and allow to cool 15 minutes.

Meanwhile, pour remaining caramel topping into a small bowl; stir in liqueur. Drizzle over the warm biscuit cups. 

Serve topped with whipped topping. Store covered in the refrigerator.

Yield: 8 servings

file photo

FROSTED APPLESAUCE CAKE

 

2 1/2 cups all-purpose flour

2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups unsweetened applesauce
3/4 cup canola oil
2 eggs
1 cup chopped walnuts, divided

FROSTING:
1/2 cup butter
4 1/2 cups powdered sugar
6 tbsp apple juice, divided

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

Into a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the applesauce, oil, and eggs. Beat mixture at low speed of electric mixer until moistened. Beat at high speed for 2 minutes. Fold in 1/2 cup of the walnuts. Pour into the prepared baking pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.

o prepare the frosting: Heat the butter in a medium saucepan over medium heat, stirring constantly, until lightly browned. Beat the melted butter and the powdered sugar with 4 tablespoons of the apple juice in a mixing bowl. Add remaining juice until frosting is of a spreading consistency. Stir 1/4 cup of the remaining walnuts into the frosting. Frost cake and sprinkle the remaining walnuts over the cake.

Note: This cake is even better the day after it is baked. Keep covered with plastic wrap overnight.

Note: File Photo of similar recipe.

CHOCOLATE-COVERED NUT CREAMS

 

1 can (14-oz) sweetened condensed milk

3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

COATING:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch square pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, shortening, vanilla extract and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Remove the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Remove from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

Note: File Photo

NO-BAKE ORANGE PEANUT BUTTER COOKIES.

3/4 cup sugar

1'4 cup frozen orange juice concentrate, thawed

1/4 cup butter

1/4 cup crunchy [peanut butter

1 1/2 cup quick-cooking oats

1/2 cup raisins

In a medium-size saucepan, over medium heat, combine the sugar, juice concentrate, and butter. Stir mixture constantly until it comes to a boil. Remove from heat and stir in the peanut butter until blended. Add oats and raisins; stir to blend. 

Drop mixture by teaspoonfuls onto waxed paper lined cookie sheet/s. Chill cookies until firm.

Yield: Approximately 30 cookies

LOWER FAT CHOCOLATE-AMARETTO CHEESECAKE

6 chocolate wafers, finely crushed

1 1/2 cups light process cream cheese product

1 cup sugar

1 cup 1% low-fat cottage cheese

1/4 cup + 2 tbsp unsweetened cocoa

1/4 cup all-purpose flour*

1/4 cup amaretto

1 tsp vanilla extract

1/4 tsp salt

1 egg

2 tbsp semisweet chocolate mini-morsels

Sprinkle chocolate wafer crumbs in the bottom of a 7-inch springform pan. Set aside.

Position knife blade in food processor bowl, add cream cheese, sugar, cottage cheese, cocoa, flour, amaretto, vanilla and salt; process until smooth. Add the egg and process just until blended. Fold in the mini-morsels.

Slowly pour mixture over the crumbs in the pan.

Bake at 300 degrees 65 to 70 minutes or until set. Allow to cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cake to a serving platter. Garnish with chocolate curls, if desired.

Yield: 12 servings

Per serving: 200 calories, Protein 7g, Fat 8 g, Carbs 26g, Sodium 293 g, Cholesterol 36g

file photo

COCONUT ORANGE CRESCENT TWISTS

This is a recipe from the 32nd Annual Pillsbury Bake-Off in the 1990s.

1/4 cup Parkay margarine or butter, softened
1/4 cup sugar
2 tbsp flour
1/2 tsp vanilla
1/4 tsp rum extract
1 egg yolk
1/2 cup coconut
1 1/2 to 2 tsp grated orange peel
8-oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
4 maraschino cherries, halved
Powdered sugar

Heat oven to 375.

In a small bowl, cream butter and sugar until light and fluffy. Add flour, vanilla, rum extract and egg yolk; blend well. Stir in coconut and orange peel.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Press or roll each to 12 x 4-inch rectangle. Cut each rectangle lengthwise into four 1-inch strips. On ungreased cookie sheet, twist strips and loosely coil each to form pinwheel; tuck end under. With thumb, make 1-inch wide imprint in center of each roll; fill each with heaping tablespoon coconut mixture. Top each with maraschino cherry half.

Bake at 375 degrees for 10 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm rolls.

Yield: 8 rolls.

file photo

COOK'S OLD-FASHIONED GINGERBREAD

2 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1 egg, lightly beaten
1 cup molasses
1 cup hot water

Preheat oven to 350 degrees. Line the bottom of a 9-inch square baking pan with waxed paper; set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt.

In a large mixer bowl, with an electric mixer on medium speed, beat the shortening and sugar together until light and fluffy. Beat in the egg.

In a small bowl, mix the molasses and hot water together. Add the flour mixture and the molasses mixture alternately to the creamed sugar mixture, beating well after each addition.

Pour the batter into the prepared pan and bake at 350 degrees about 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve topped with whipped cream, if desired.

file photo

BASIC DECORATING FROSTING - 1

1/2 cup solid white vegetable shortening (ie Crisco)

1/4 cup butter, softened
1 tsp vanilla extract
3 cups sifted powdered sugar
Food coloring, if desired

Beat the shortening, butter and vanilla in mixing bowl until smooth using an electric mixer. Gradually add the powdered sugar, beating after each addition, until all sugar is used and frosting is smooth.

Add food coloring, if using, and blend in well.

Note: If frosting is too soft for your purposes, add a little more powdered sugar and shortening; beat well.
This recipe is best used for piping.

Yield: Approximately 2 cups frosting.

file photo

DOUBLE BERRY TART

3 cups fresh or frozen blueberries, divided

3 cups fresh or frozen raspberries, divided
3/4 cup water
3 tbsp cornstarch
1 1/4 cups sugar
2 tbsp lemon juice
1 pkg (2-crust) pie pastry

Preheat oven to 375 degrees.

Combine 1/2 cup blueberries, 1/2 cup raspberries, and the water in a large saucepan. Bring mixture to a boil over high heat. Cook for 2 minutes. Add cornstarch and sugar to the saucepan and stir. Cook, stirring constantly, until mixture is thickened and clear. Stir in lemon juice. Gently stir in the remaining blueberries and raspberries.

Fit one pastry crust into a 9-inch deep dish pie plate; trim and flute the edges. Spoon filling into pie shell. Cut remaining pastry crust into 1/2-inch wide strips.
Arrange strips in a lattice pattern over the filling. Bake at 375 degrees for about 35 minutes until browned and bubbly.

File Photo