LEMON NUT BARS

 

1 1/3 cups all-purpose flour

1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel

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

In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.

Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.

Bake at 350 degrees for 25 minutes. Cool before cutting into bars.

Note: File Photo for reference only.

STRAWBERRY FRUIT DIP

1 carton (8-oz) spreadable strawberry cream cheese

2 tbsp strawberry preserves

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

1 jar (7-oz) marshmallow creme

Assorted fresh fruit for dipping

In a mixing bowl, beat cream cheese and strawberry preserves until blended. Fold in the thawed whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with assorted fresh fruit.

Yield: 4 cups

recipe and photo from TOH 2003

CHOCOLATE SYRUP BROWNIES

 

1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

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

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

 File Photo

APPLE-CINNAMON MUFFINS

2 cups sifted all-purpose flour

1 tbsp baking powder

1 1/2 tsp ground cinnamon

1 tsp salt

3 large eggs

2/3 cup milk

6 tbsp unsalted butter, melted

1/2 tsp vanilla extract

1/2 cup firmly packed light brown sugar

1 cup peeled, seeded, chopped apple 

Preheat oven to 400 degrees. Grease 12 muffin cups; set aside.

Sift together the flour, baking powder, cinnamon, and salt. Set aside.

Combine eggs, milk, butter and vanilla extract in a bowl and mix well. Beat in the brown sugar, then add the flour mixture. Stir in the apple but do not overmix. The batter is supposed to be lumpy. Divide the batter evenly into the 12 prepared muffin cups. Bake at 400 degrees 20-25 minutes or until a wooden toothpick or a cake tester inserted in the center comes out clean.

Yield: 1 dozen

file photo for reference

LEMON CUSTARD ICE CREAM

This is an older recipe, probably 1980s.

2/3 cup sugar

2 1/2 cups half-and-half cream

5 large egg yolks, room temperature

Zest from 1 lemon

1/2 cup fresh lemon juice

In a large saucepan, combine the sugar and cream cooking over low heat until the sugar is completely dissolved.  Stir mixture constantly while cooking. Set aside to cool down.

Beat egg yolks until creamy then stir in 1/2 cup of the cream mixture. Return the cream mixture to the heat, add in the yolks and cook on medium-low heat until the mixture coats the back of a spoon. This should take approximately 5 minutes. Remove from the heat.

Stir the lemon zest and juice into the mixture, mixing well. Allow to cool, then chill. 

Pour the chilled mixture in an ice-cream freezer and follow the manufacturer's directions.

file photo

CHOCOLATE-ALMOND TURNOVERS

1 sheet refrigerated pie dough

1/3 cup almond paste
6 tbsp chocolate chunks
1 egg, beaten
sliced almonds for garnish
1 1/2 tsp sugar for garnish

Preheat oven to 400 degrees. Grease a baking sheet with canola oil or spray with a nonstick cooking spray.

Place the dough on a floured surface. Fold in 2 opposite sides to meet in the middle; roll to 12-inches x 8-inches. Cut the dough into 6 squares. Shape the almond paste into 6 disks and place 1 disk in the lower corner of each square; top with 1 tablespoon of the chocolate chunks. Brush the squares with some of the egg. Fold the dough over the filling to make a triangle; seal the edges with the tines of a fork. Using remaining egg, brush the top of the turnover and sprinkle with almonds and a pinch of sugar on each. Place on the prepared baking sheet and bake at 400 degrees for 10 minutes or until golden brown.

Note: You could also make this with Nutella as the filling.

File Photo

PEANUT BUTTER BANANA PUDDING (Diabetic Instructions Included)

* = check diabetic alternative at the end of the recipe

1 cup sugar*
3 tbsp all-purpose flour****
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics substitute sugar-free chocolate wafers.
****Diabetics substitute white whole wheat flour

 This is a file photo credit Cakes by Tracy used for reference only. Not this exact recipe.

ULTIMATE VANILLA CUSTARD

9 large egg yolks

3/4 cup granulated sugar

1/4 cup cornstarch

1/2 tsp salt

1 vanilla bean pod

3 cups whole milk

2 tbsp unsalted butter, cubed

2 tsp vanilla extract

In a medium-size heatproof bowl, whisk together the egg yolks, sugar, cornstarch and salt until smooth. Set aside.

Halve the vanilla bean lengthwise and using the back of a knife, scrape seeds from the pod halves into a medium saucepan. Add the scraped pod halves and the milk. Bring the mixture to a simmer over medium heat, stirring frequesntly. Remove from the heat.

Gradually ladle half the hot mixture into the yolk mixture, whisking constantly. Return egg yolk mixture to the remaining milk mixture in the saucepan. Cook over medium heat. whisking constantly, until mixture boils and thickens, about 8 to 10 minutes. Remove from the heat and stir in the butter and vanilla extract until combined. Pour through a fine mesh strainer into a large heatproof bowl. Remove and discard vanilla pod halves. Cover custard with plastic wrap pressed directly onto the surface. Chill until cold. This will take approximately two hours.

Store with the plastic wrap still pressed against the surface, in the refrigerator up to 3 days.

This makes an excellent custard to use in trifles, etc. Also great served with fresh fruit or berries.

file photo for reference

ALASKAN MOLTEN CHOCOLATE CAKES

2 tbsp butter, melted

2 tbsp unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*
1/2 cup whipping cream
1 1/4 cups egg substitute**
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar for dusting

Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator.

In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside.

Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours).

Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately.

*Do NOT substitute chocolate baking chips!!
**Do NOT use regular eggs as they will not cook thoroughly!!

File Photo

LEMON-THYME BUNDT CAKE

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

2 sticks (1 cup) unsalted butter, softened

2 cups granulated sugar

5 eggs

1/4 cup + 2 tbsp lemon juice

2 tbsp lemon zest

3 tbsp fresh thyme, roughly chopped + additional sprigs for garnish, desired

1 tsp vanilla extract

1 cup buttermilk

2 cups powdered sugar

1/4 cup heavy cream

Heat oven to 350-degrees. Butter and flour a 12-cup Bundt pan, making sure to cover every crease.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In a separate and larger bowl, heat butter and sugar on high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, Whisk in the 1/4 cup lemon juice, thyme, zest and vanilla. On low speed, beat in half the flour mixture, then buttermilk followed by the remaining flour mixture.

Pour batter into the prepared pan tapping it on the counter to release any air bubbles. Bake at 350 50 to 60 minutes, until a toothpick inserted in center of cake comes out clean.

Cool in pan exactly 10 minutes. Loosen edges then turn out onto cake plate shaking gently to remove. Allow cake to cool completely before making the glaze.

To make the glaze, beat powdered sugar, cream and the remaining 2 tablespoons of lemon juice on low speed until combined. Using a spoon, drizzle over cake. Garnish with the fresh thyme sprigs, if desired.

recipe and photo familycircle2014

APPLE CHEDDAR SPREAD

Place this dip/spread on your appetizer/snack table for those who have a bit of a sweet tooth.

1/4 cup low-fat milk
1 brick (8-oz) Neufchatel cheese (light cream cheese), softened
1 cup mild cheddar cheese (be sure to use 100% cheese - fake cheese does not melt)
1/4 cup finely chopped apple
1/4 cup finely chopped walnuts or pecans
1 tbsp sugar
1/4 tsp ground cinnamon
Peppers and fresh cilantro for garnish, if desired

Gradually add the milk to the softened Neufchatel cheese; mix well until completely blended.

Add the cheddar cheese, apple, nuts, sugar, and cinnamon to the cream cheese mixture.  Mix using medium speed of electric mixer until well blended.

Place spread into serving bowl, cover and chill.

Serve with an assortment of whole-grain crackers.

Yield; 2 cups of spread

 This is a file photo from Kraft Foods.

COCONUT OREO BROWNIES

22 Oreo cookies

1 pkg (18.2-oz) dark chocolate fudge brownie mix

2 eggs

1/3 cup oil

1/3 cup chocolate milk

1 1/2 tsp + 1/8 tsp coconut extract

1 cup frozen whipped topping, thawed

For brownies, preheat oven to 350-degrees. Line a 9-inch square baking pan with enough foil to overhang sides by 2-inches. Coat the foil with cooking spray.

Place 15 of the Oreo cookies in a resealable food storage bag; seal bag and coarsely crush cookies with a rolling pin.

In a large bowl, with a spoon, stir together brownie mix, eggs, oi, chocolate milk and the 1 1/2 teaspoon coconut extract until well blended. Gently stir in the crushed cookies. Spread the batter evenly in the prepared pan. Bake at 350 for 27-30 minutes or until a wooden toothpick inserted 1-inch from the edge of the pan comes out clean. Cool 10 minutes.

Using the foil to help, lift brownies from the pan and transfer to a wire rack. Cool completely, about 1 hour. Peel off and discard the foil.

For frosting: In a small bowl using a spoon, stir remaining 1/8 teaspoon coconut extract into frosting until blended. With a spatula or the back of a spoon, spread frosting over brownies. Using a serrated knife, cut the remaining 7 cookies into small pieces. Cut brownies into 16 squares and garnish with cookie pieces.

Yield: 16 squares

S'MORES BARS

 8 to 10 whole Graham crackers

1 pkg fudge brownie mix (family size)

2 cups miniature marshmallows

1 cup semisweet chocolate chips

2/3 cup chopped peanuts

Arrange graham crackers to cover the bottom of a greased 13-in x 9-in x 2-in baking pan. Prepare brownie mix according to package directions and spread over the crackers. Bake at 350 degrees 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Sprinkle with the marshmallows, chocolate chips and peanuts. Bake another 5 minutes or until the marshmallows are puffed slightly and golden brown. Allow to cool on a wire rack before cutting.

recipe and photo from an old quick cooking magazine

PAT IN THE PAN PIE CRUST

Note: This recipe and photo are from Tastee. I hate rolling pie crust so I plan to try this.

1½ cups of Gold Medal flour

1½ teaspoons Domino sugar

½ teaspoon Morton salt

½ cup Wesson vegetable oil

3 Tablespoons cold milk

Instructions

Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.

In a measuring cup combine the oil and milk and beat until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first at the sides of the plate and then across the bottom.

Flute the edges.

Shell is now ready to be filled.

If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.

Prick the surface of the pastry with a fork and bake 15 minutes.

Check often and prick more if needed.

file photo

WILMA'S MILKY WAY CAKE and FROSTING

8 Milky Way regular-size candy bars

1/2 lb butter
1 tsp baking soda
1 1/4 cups buttermilk
2 cups sugar
4 eggs
2 1/2 cups flour
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans or one 9 x 13-inch pan; set aside.

In a saucepan, melt the candy bars with half the butter; set aside.

In a mixing bowl, cream the sugar and remaining butter together until creamy. Add the eggs and mix in. Add the flour and baking soda to the mixture alternately with the buttermilk. Stir in the candy and butter mixture along with the pecans. 

Pour batter into the prepared pan or pans and bake at 350 degrees for 25 to 30 minutes for 2 round pans or 35-38 minutes for 1 oblong pan, or until a wooden toothpick inserted in the center comes out clean.

Cool the oblong cake in the pan before frosting with the following frosting. Or cool round layers in pans for about 4 to 5 minutes then remove to wire racks to finish cooling completely before filling and frosting with the following frosting.

FROSTING:

2 1/2 cups sugar
1 cup evaporated milk
1 pkg (6-oz) semi-sweet chocolate chips
1 cup marshmallow cream
1 stick butter

In a medium saucepan, combine the sugar and evaporated milk. Cook over medium heat to the soft ball stage (mixture forms a soft ball when a drop is dripped into cold water). Add the chocolate chips, marshmallow cream, and butter, stirring until melted. Beat until of a spreadable consistency. Frost the cooled cake.

file photo - may not be this exact recipe

CREAMY RASPBERRY SMOOTHIES

2 cups orange juice

2 cups raspberry yogurt
2 cups frozen vanilla yogurt
1 cup ripe bananas, cut into chunks and frozen
3 cups frozen raspberries
2 tsp vanilla extract

Put half of each ingredient into a blender container or a food processor. Add the cover and process until blended, stirring if necessary. Pour into glasses and process the other half of the ingredients. Top each smoothie with a fresh raspberry and a mint leaf, if desired.

File Photo

LEMONY SQUARES

Officially these are called Lemon Cream Cheese Brownies. If you follow my blogs you know I hate calling anything that doesn't have chocolate a brownie. So I renamed this recipe Lemony Squares. They are yummy!

¾ cup of all-purpose flour.
¾ cup of sugar.
1 stick of softened salted butter.
½ cup of softened cream cheese.
2 eggs.
3 tbsps of lemon juice.
3-4 drops of yellow food coloring

In a bowl, mix together the sugar and flour then mix in the butter and cream cheese and beat until creamy.
Mix in the eggs, lemon juice and yellow food coloring until well combined.
In an 8×8 baking pan lined with parchment paper and sprayed on the sides, pour the batter and cook in a preheated oven to 350° for 20 minutes. Let the brownies cool and mix up the lemon icing.

Lemon Juice Icing:
1 tbsp of lemon juice.
½ cup of powdered sugar.
Yellow sprinkles.

Once the brownies are cooled, spread the lemon juice mixture evenly over them.
Sprinkle with some lemon sprinkles and enjoy.

This recipe and photo are from Easy Recipes. 

"LIGHT" CHOCOLATE CHIP CHEESECAKE

1 cup crushed reduced-fat chocolate sandwich cookies
2 tbsp butter, melted
2 blocks(8-oz each)fat-free cream cheese
1 block (8-oz) reduced-fat cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
2 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 tsp all-purpose flour

In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees for 6 to 8 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup of the miniature chocolate chips with the flour and stir into the batter.

Pour the batter into the prepared pan over the crust. Sprinkle the remaining chocolate chips over the top of the batter. Bake at 325 degrees for 30 to 35 minutes or until almost set. Remove from oven and immediately run a knife around the edge of the pan to loosen. Cool cake in the pan on a wire rack for 1 hour. Refrigerate to chill overnight. Remove the sides of the pan; cut into twelve wedges and serve.

Per wedge: 303 calories, 14 g fat (8 g saturated), 33 g carbs and 12 g protein
Note: The carb to protein ratio above makes this dessert suitable for diabetics whose blood sugar is under control. Quantity is key, only a small slice per day. It would be even better to substitute sugar free chocolate chips for those called for above.

 

BASIC ROYAL ICING FOR COOKIES (HOW TO ICE SUGAR COOKIES INSTRUCTIONS INCLUDED)

This royal icing is perfect for decorating cookies as it hardens completely as it dries. You will need patience, though, as it can take at least an hour, may two, to dry completely.

1 lb confectioners' sugar
2 tbsp meringue powder
5 tbsp water (perhaps 6)

Whisk the sugar and meringue powder in a large bowl. Add the 5 tablespoons of water and beat with an electric mixer on medium-high speed until glossy peaks form, thinning with up to 1 more tablespoon of water if necessary.

Cover bowl with a damp paper towel and plastic wrap until ready to use to prevent drying.

See photos below for how to decorate cookies with this icing.

Yield: Approximately 2 1/4 cups

Click on photo for easier reading.

CHERRY SORBET

 

1 lb bag frozen pitted tart red cherries, thawed

2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired

In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.

Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.

Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.

To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.

File Photo

FRUIT COCKTAIL DROP COOKIES

This recipe is from an old Christian Church in Idaho many years ago.

1 can (1 lb size) fruit cocktail

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup white sugar

1/2 tsp vanilla

1 egg

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 375-degrees. Grease cookie sheets and set aside. (In this day, I prefer parchment paper to greased cookie sheets.)

Drain fruit cocktail, saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, sugars and vanilla until fluffy. Add the egg and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add flour mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins and fruit cocktail. Drop by teaspoonfuls onto the prepared cookie sheets. Bake at 375 for 10 to 12 minutes until lightly browned.

Yield: 3 1/2 dozen

file photo for reference - not this exact recipe

PEACH AND GINGER ALE PUNCH

3 cups water
1 1/2 cups sugar
1 pkg (3-oz) peach-flavored gelatin
1 can (29-oz) peach slices in light syrup
4 cans (11.3-oz each) peach nectar
1/2 cup lemon juice
8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.

A Betty Crocker photo

STRAWBERRY MARGARITA SORBET

This is a recipe by Barbara Pool Fenzl an author and teacher at a Southwest Cooking School. I do not personally drink or cook with alcohol so I have never tried this.

2 cups water
1 cup sugar
4 cups fresh strawberries, hulled OR 20-oz bag frozen whole strawberries, thawed
1/3 cup fresh lime juice
1/3 cup tequila
1/4 cup orange-flavored liqueur
Fresh mint sprigs for garnish

Bring water and sugar to boil in a medium saucepan over high heat; cook, stirring, until sugar is dissolved. Remove from heat and cool completely.

Puree strawberries in blender or food processor until smooth. Stir in lime juice, tequila, orange liqueur and sugar syrup. Refrigerate until cold.

Freeze in an ice-cream maker according to manufacturer's directions. If you do not have an ice-cream freezer, pour the mixture into a 13 x 9-inch pan and freeze until almost solid, about 5 hours, stirring with a whisk every 1 1/2 hours. Refreeze.

Yield: 6 cups

file photo

MORRISON'S FIESTA CAKE

1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
1 can fruit cocktail, drained
1 egg, beaten
1 cup brown sugar
1 cup chopped pecans
butter
whipped cream

In a large mixing bowl combine the flour, sugar, baking soda, and salt. Make a well in the center and add the fruit cocktail and egg. Mix together well. Pour into an oblong cake pan that has been sprayed with nonstick cooking spray. Sprinkle the brown sugar and chopped pecans over the batter; dot with butter. Bake at 350 degrees for 30 to 35 minutes. No need to frost. Serve with the whipped cream.

file photo

APPLE DATE DUMPLINGS

6 apples, pared and cored
1/4 cup brown sugar
1/4 cup chopped dates
1/4 tsp cinnamon
3 tbsp chopped nuts
1 egg
1 tbsp milk
Pastry for 2-crust pie

Roll pastry into two 14-inch circles. Cut each circle into three equal wedges. Place one apple on each wedge.

In a bowl combine the brown sugar, dates, cinnamon, nuts; fill the cored apple centers with this mixture. Moisten the edges of the pastry wedges and fold over the apples, sealing and pricking tops over the filling. Place dumplings in an ungreased baking dish. Blend the egg and milk together and brush over the pastry. Bake at 350 degrees for about 40 minutes or until apples are cooked. Make the following topping and serve over the dumplings.

TOPPING (Caramel Date Fluff):

1 cup whipping cream
1/3 cup brown sugar
1 tsp vanilla
1/2 cup chopped dates

Beat the whipping cream with the brown sugar and vanilla until stiff. Fold in the chopped dates. Serve over the dumplings.

Picture for reference only. This is not this exact recipe.

CARROT CAKE COOKIE BITES

6 tbsp butter, softened

3/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts
Thin cream cheese icing for drizzle, optional

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the flour mixture to the creamed mixture until blended. Stir in the carrots, raisins, and pecans or walnuts.

Drop the mixture by rounded tablespoonfuls about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 12 to 15 minutes or until the edges are lightly browned and the cookies are set. Cool for a couple of minutes before attempting to remove from the baking sheets to cool on wire racks. Drizzle cooled cookies with the frosting, if using.

file photo

. 

CHERRY-APRICOT OBLONG PIE

3 1/4 cups all-purpose flour
1/2 tsp salt
1 cup good quality shortening
1 egg yolk
milk
1/2 cup sugar
3 tbsp cornstarch
3 cans (15 1/4-oz size) apricot halves, drained and cut into large diced pieces

1 can (16-oz) pitted tart red cherries, drained
Vanilla glaze (recipe follows)

To make the pastry, in a large mixing bowl stir together the flour and the salt. Using a pastry blender or two knives cut in the shortening until the mixture resembles coarse crumbs. In a glass measuring cup, lightly beat the egg yolk. Add enough milk to the egg yolk to make 3/4 cup; mix well. Stir the egg yolk mixture into the flour mixture and mix well. Set aside 1/3 of the dough.

On a lightly floured surface, roll the remaining dough into an 18 x 12-inch rectangle. Carefully roll the pastry around a floured rolling pin then unroll onto a 15 x 10 x 1-inch baking pan. Allow pastry to hang over the sides. Preheat oven to 375 degrees.

In a large bowl combine the cornstarch with the sugar; add the cherries and apricots. Spoon the fruit mixture onto the prepared crust. Roll the remaining third of dough into a 16 x 11-inch rectangle. Place this rectangle over the top of the fruit mixture. Bring the bottom pastry up over the top pastry and press together with the tines of a fork to seal. Prick top of pastry with fork to vent. Bake at 375 degrees for about 40 minutes or until light browned and filling is bubbly. Make the vanilla glaze and drizzle over the top of the pie.

VANILLA GLAZE:

1 1/4 cups confectioners' sugar
1/2 tsp vanilla extract
5 to 6 tsp milk

In a small mixing bowl combine the confectioners' sugar, vanilla and 4 tablespoons of the milk. Continue to add the remaining milk until mixture is of a drizzling consistency. Drizzle over top of the pie using all the mixture.

File Photo

GRANDMA'S CHOCOLATE CAKE AND CHOCOLATE CREME CHEESE FROSTING

 

1/2 cup solid shortening

2 cups granulated sugar
4 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat your oven to 325 degrees. Grease and flour 2 9-inch cake pans; set aside.

In a large mixing bowl cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and the melted chocolate. Sift the flour, baking soda, and salt together and add to the chocolate mixture alternately with the buttermilk. Mix well and pour evenly into the two prepared pans. Bake at 325 degrees for 40 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack. Frost with the following Chocolate Cream Cheese Frosting.

CHOCOLATE CREAM CHEESE FROSTING

1/2 cup butter, softened
1 pkg (8-oz) cream cheese
1 tsp vanilla extract
1/4 tsp salt
2 lb powdered sugar
3 tbsp milk or cream
3 oz unsweetened chocolate, melted and cooled

In a medium mixing bowl combine the butter, cream cheese, and vanilla extract. Add the salt; beat until creamy and smooth. Gradually add the powdered sugar while beating with electric mixer on low speed. Stir in the milk and melted chocolate; beat until fluffy. Use between the two cake layers and to frost the top and sides. (Don't fight with the kids over licking the beaters!)

File Photo