LEMONADE-LIKE COOKIES

1 cup cold unsalted butter, cut into thin slices

1/2 cup white (granulated) sugar

2 tsp lemon zest

1 tsp kosher salt

1/4 tsp vanilla extract

2 1/4 cups flour

1 cup powdered sugar

2 to 3 tbsp lemon juice

Preheat oven to 300-degrees. Line 2 cookie sheets with parchment paper; set aside.

Place cold butter, white sugar, lemon zest, salt, and vanilla extract in a bowl; slowly stir together until butter has started to soften and ingredients come together. Add flour to the butter mixture. Flour your hands and, using your fingertips, rub mixture together until buttery crumbs form. This will take 2 to3 minutes. Press the mixture into a ball.

Transfer the dough to a lightly floured work surface and press into a 1/2-inch-thick disk. Cover with plastic wrap and roll to 1/4-inch thickness. Cut dough with a 2-inch round cutter, rerolling scraps if needed.

Arrange the cookie cutouts1-inch apart on the prepared cookie sheets. Using a sharp knife, score1/2-inch decorative lines around the cookie, cutting toward the center. Use a toothpick to wooden skewer to pike small decorative holes between the lines.

Bake at 300-degrees until light brown around the edges, 22 -25 minutes. Transfer to a wire rack for cooling. Cool completely.

To glaze, stir together the powdered sugar and lemon juice; brush a thin layer over each cookie. Let stand about 30 minutes until glaze is set.

recipe and photo from allrecipes

STRAWBERRY YOGURT WHIP

1 pkg (3-oz) strawberry gelatin (ie Jell-O)

1 cup boiling water
3/4 cup cold water
1 carton (8-oz) strawberry yogurt

Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Add yogurt and beat with rotary beater until mixture is light and fluffy. Pour into punch cups or individual little serving dishes. Chill about 2 hours until set.

Yield: 4 cups (8 half cup servings)

Jell-O File Photo

MEXICAN CHOCOLATE CRINKLE COOKIES

1 2/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tbsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup confectioners' sugar

In a medium bowl, whisk together flour, cocoa, cinnamon, baking powder and salt; set aside.

With an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, then vanilla; continue to beat, scraping down bowl as needed. Reduce speed and slowly add the flour mixture. Beat until well combined.

Form dough into a disk and wrap in plastic wrap; chill until firm, about 2 hours.

Preheat oven to 350 degrees.
Line 2 large cookie sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Roll balls into the confectioners' sugar to coat heavily. Place 2-inches apart on the cookie sheets and bake at 350 degrees until crackly and puffed but still soft in center, about 10 minutes.

File Photo

STRAWBERRY BISCUITS

1/2 cup salted butter, frozen
2 1/2 cups self-rising flour
1/4 cup granulated sugar
1/4 tsp baking powder
1 cup chilled heavy whipping cream
1 cup chopped fresh strawberries
2 tbsp salted butter, melted

Preheat oven to 475 degrees.
Line a rimmed baking sheet with parchment paper.

Grate the frozen butter using the large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

Make a well in the center of the butter mixture; add the heavy cream to the well and stir 10 times. Add the strawberries and stir 5 times. Dough will be loose and flaky.

Turn dough out onto a lightly floured surface and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch rectangle (about 9x5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll dough to a 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter and place on the parchment-lined baking sheet., rerolling dough scraps and flouring as needed.

Bake at 475 degrees until lightly browned, about 15 minutes. Brush the warm biscuits with the melted butter.

Yield: 12 servings

File Photo

BUTTERSCOTCH NUT SAUCE

This is an old Nestle recipe and photo.

1 pkg (6-oz) Nestle Toll House butterscotch flavored morsels
1/4 cup evaporated milk
5 tsp orange flavored liqueur or orange juice
5 tbsp  finely chopped orange sections
2 tbsp chopped nuts

Over hot, not boiling, water in the top of a double-boiler, melt the butterscotch morsels, stirring until smooth.

Add the evaporated milk and orange liqueur or juice to the melted morsels; blend with a fork or wire whisk until smooth.

Stir in the orange sections and chopped nuts.

Serve while warm over ice cream, pound cake, etc.

Yield: 1 1/3 cups sauce

file photo

CHERRY NUT BREAD

This is an old recipe from my childhood hometown in Southern Indiana. The picture is a file photo.

2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup chopped nuts
3 tsp melted shortening (I update with canola oil!)
1/2 cup cherry juice
1/2 cup Milnot (evaporated milk)
1 egg, beaten
1/3 cup chopped maraschino cherries

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


Sift the dry ingredients (flour, baking powder, salt, and sugar) together; add nuts.

Mix the liquids (shortening/oil, juice, milk) and egg together; add the cherries.  Blend the liquid mixture into the dry ingredients just until moistened.  Bake in prepared loaf pan for about an hour at 350 degrees, or until done.

LEMON CUPCAKES WITH LEMON CREAM ICING

3 cups self-rising flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Preheat oven to 375 degrees.
Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. 

In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 

Fill the prepared cupcake liners 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.  

LEMON CREAM ICING:
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

 Beat cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.    

File Photo

WHOLE-WHEAT OATMEAL COOKIES

 This is another of the recipe clippings from my late mother's collection.

In case you can't see it, it is 3g fat

PS: It is a good health move to go from highly processed all-purpose flour to whole-wheat flour. I use white whole-wheat flour and it makes your baked goods almost undetectable from that using all-purpose. White whole-wheat flour is not bleached. It comes from white wheat. The common wheat, used to make all-purpose flour is red wheat.

HOMEMADE FRUITY MAPLE SYRUP

1/2 cup real maple syrup
1 bag (12-oz) frozen mixed berries, thawed
1 tsp lemon zest 
2 tsp fresh lemon juice

Combine all the ingredients in a medium bowl.  Serve over waffles, pancakes, or even ice cream, if desired.

file photo

RASPBERRY CINNAMON APPLESAUCE

 

1 pkg (10-oz) frozen red raspberries in lite syrup, thawed
3 cinnamon sticks
4 lbs Granny Smith apples, peeled, cored, & coarsely chopped
Sugar, optional if needed

Place raspberries, cinnamon, and apples in a large saucepot or Dutch oven.  Bring the mixture to a boil; reduce heat to low and cover.  Simmer for 15 to 20 minutes or until the apples are tender, stirring occasionally.  Stir in sugar, if using.  Remove the cinnamon sticks.  Pour into a container with lid, cool down and refrigerate.

Yield: 6 cups

file photo for reference only

BANANA SOUR CREAM BARS

This is a recipe clipping from one of the shoeboxes of clippings I got from my late mother's estate. I have never made is, as I am a diabetic. I will probably work with it one of these days to make a diabetic version.

TURTLE TOPPED BROWNIES

4 oz good quality bittersweet baking chocolate

1/2 cup butter, cut into several pieces
1 cup packed brown sugar
1 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
2 tbsp whole-wheat flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly butter and dust with flour an 8-inch square baking pan; set aside.

In a 2 or 3-quart saucepan, melt the chocolate and butter together over low heat, stirring just until smooth.  Remove the pan from the heat and allow to cool to room temperature.

When chocolate mixture has reached room temperature, stir in the brown sugar and vanilla.  Add the eggs and mix well. 

In a small bowl sift together the flours, baking powder, and salt.  Slowly fold the flour mixture into the chocolate mixture and mix together well.  Stir in the chocolate chips.  Pour the batter into the prepared pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

TURTLE TOPPING:
3/4 cup sugar
pinch of salt
1/3 cup light corn syrup
3 tbsp water
1/3 cup heavy whipping cream
1 tsp vanilla
1 1/2 cups chopped pecans

Once the brownie has cooled, combine the sugar, salt, corn syrup, and water together in a 3-quart saucepan.  Bring to a boil over medium heat and boil until it turns to a golden caramel.  Remove the pan from the heat and slowly add the cream and vanilla.  Quickly stir in the pecans, pour over the brownie layer in pan.  Cool on a wire rack.  When cooled, cover brownies and refrigerate until the caramel is firm.  This will take around 2 hours.

file photo

REFRESHING STRAWBERRY COOLER

1 pkg (10-oz) frozen sweetened strawberries*
1 cup milk
1 cup water
1/2 tsp vanilla
6 - 8 ice cubes

*May substitute 1 cup fresh berries + 1/4 cup granulated sugar

Combine the first 4 ingredients in blender container and blend until smooth; add ice cubes, one at a time, and continue processing until thoroughly incorporated.

Serve immediately.

 

clipart - not this recipe

BLANCHE'S HOMEMADE STRAWBERRY ICE CREAM

This recipe is from my collection of old fashion recipes so the directions may not read as you are used to.  I post my old fashion recipes as they are written.

2 pints fresh strawberries, washed and hulled
2 cups sugar
6 egg yolks
3 cups milk
1 tbsp vanilla extract
3 cups heavy cream
10 drops red food coloring, optional

Place strawberries in blender container and puree; mix in 1 cup of the sugar and refrigerate for 1 hour.

In a saucepan, beat the egg yolks, and the other cup of sugar together; slowly stir in the milk.  Cook mixture over medium heat until it coats a metal spoon.  Add the vanilla and allow to cool down.  Stir in the cream and food coloring, if using.  Chill mixture then pour into a 4-quart ice cream freezer and follow manufacturer's directions.

file photo

COPYCAT CHEESECAKE FACTORY VANILLA BEAN CHEESECAKE

This recipe is not quick. You need to make this cake at least 2 days before you plan to serve it. Chilling is required at several steps and once the cake is finished, it needs to chill for 1 day before being cut and served. You will find this cake to be worth the effort.

1 1/4 cups graham cracker crumbs

1/3 cup melted butter

1 1/4 cups granulated sugar

3 (8-oz each) pkg cream cheese, softened

8-oz sour cream

2 tbsp cornstarch

2 tbsp butter, softened

2 vanilla beans, split lengthwise, seeds scraped and reserved

3 cups whipping cream + more for garnish

1/4 cup + 1 1/2 tbsp powdered sugar

2 (4-oz each) bars white baking chocolate, chopped

Preheat oven to 350-degrees.

Stir together the graham cracker crumbs, 1/3 cup melted butter and the 1/4 cup granulated sugar in a bowl. Spread evenly in a 9-inch springform pan; press into bottom and up sides of the pan.

Add 2 packages of the cream cheese, sour cream, cornstarch, and the remaining 1 cup of granulated sugar to a large mixer bowl; beat at medium-low mixer speed until the sugar is dissolved. Add softened butter and the seeds from one of the vanilla beans; mix until smooth. Pour mixture over the graham cracker crust.

Bake at 350-degrees 40-45 minutes until the top is light golden. Turn off oven and let cheesecake stand in the oven for 30 minutes. Remove from the oven and cool completely in the pan on a wire rack. This will take 1 to 2 hours.

For the mousse layer, beat 2 cups of the whipping cream in a chilled bowl with an electric mixer at medium-low speed until soft peaks form. Add the 1/4 cup of powdered sugar, 1 tablespoon at a time, beating after each addition until stiff peaks for; chill until ready to use.

Microwave white chocolate bars in a microwave-safe bowl on medium in 30 second intervals until melted, stirring after each interval; let cool.

Beat remaining package of cream cheese with an electric mixer at medium-low speed until fluffy. Beat in cooled, melted white chocolate until smooth. Fold in chilled whipped cream. Spread over cooled cheesecake. Chill 1 to 2 hours.

For vanilla bean whipped cream layer, beat remaining 1 cup whipping cream in a chilled bowl with an electric mixer at medium-low speed until soft peaks form. Beat in the remaining vanilla bean seeds and 1 1/2 tablespoons powdered sugar until stiff peaks form. Spread over the cheesecake. Chill, covered, until firm, at least a day or up to 5 days. (May be transferred to an airtight container and frozen for up to 2 weeks.)

To serve, remove sides from pan and garnish cake with additional whipped cream.

Yield: 8 servings

allrecipes.com

SWEET BISCUITS WITH CHOCOLATE CHIPS AND PECANS

2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, cut-up
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 egg
1 cup heavy cream
2 tsp vanilla extract
additional cream, optional
additional sugar, optional

In a large bowl combine the flours, sugar, baking powder and salt.  Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs.  Stir in the chocolate chips and the pecans.

Whisk the egg, cream, and vanilla together with a wire whisk.  Stir the egg mixture into the flour mixture using a fork.  Stir only until the dry ingredients are moistened and mixture resembles a dough.

Place dough onto the prepared baking sheet/s using a 1/3 cup measure.  If desired, brush additional cream over the top and sprinkle lightly with additional sugar. 

Bake at 425 degrees 17 to 20 minutes until golden brown.  Best when served warm (reheat any leftovers for a few seconds in the microwave).

file photo

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.

12 Eggs
1 1/2 cups milk

1/4 tsp Baking powder
1/4 cup Brown sugar, firmly packed
3 tbsp Confectioners' sugar
2 tbsp Mccormick cinnamon, Ground
5 tsp Mccormick vanilla extract
1 loaf Challah bread*
1/4 cup Butter
3 tbsp Milk
1/2 cup Whipped cream cheese
Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
*May use brioche bread
Note: This is a McCormick's recipe and picture.
 

OLD FASHION TOFFEE BARS

1 stick butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 pkg (6-oz) semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl beat the margarine and brown sugar together until light and fluffy; blend in the egg and vanilla extract.  Add the flour and mix together well.  Spread the dough onto a 15 x 10 x 1-inch jelly roll pan.  Bake at 350 degrees 20 to 25 minutes until lightly browned.

Remove from oven and immediately sprinkle the chocolate chips over the entire top of the baked bars and let stand for several minutes.  As chocolate chips melt, spread over the top and sprinkle with the pecans.  Cool then cut into 42 bars.

 File photo for reference 

DATE PINWHEELS CLIPPING

I found this in an old shoebox of recipe clippings from my late mom's estate. I am diabetic and have never made it.

HONEY APPLE TORTE

 

1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon, sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges

File Photo

WEIGHT WATCHERS' DOUBLE CHOCLATE ANGEL FOOD CAKE WITH STRAWBERRIES

1 1/2 cups cake flour

3/4 cup unsweetened cocoa powder

1/2 tsp salt

2-oz bittersweet or semisweet chocolate, coarsely grated

12 egg whites, room temperature

1 tsp cream of tartar

1 1/2 cups sugar

1 tsp vanilla extract

2 lb fresh strawberries

1 1/2 cups thawed frozen fat-free whipped topping

Place an oven rack in the lower third of your oven and preheat oven to 375-degrees.

In a medium bowl, sift together the flour, 1/2 cup of the cocoa powder and the salt. Stir in the chocolate and set aside.

With electric mixer on medium speed, beat the egg white and cream of tartar until soft peaks form. Add the sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the vanilla.

Sift in the flour mixture, one-third at a time, over the beaten egg whites, gently folding it in with a rubber or silicone spatula just until the cocoa is no long visible. Be careful not ot overmix!

Scrape batter into an ungreased 10-inch tube pan and spread evenly. Bake at 375 until cake springs back when lightly pressed, about 35 to 40 minutes. Invert pan onto its legs or the neck of a glass bottle. Let cool completely.

Remove cake from the pan, place on serving plate and dust with the remaining 1/4 cup cocoa powder. Serve with the strawberries and whipped topping.

Yield: 12 servings

Per serving with 3 strawberries and 2 tablespoons whipped topping: 248 cal, 3g fat (2g sat), 0g tran fat, 0mg cholesterol, 159 mg sod, 53g carbs, 4g fiber, 7g protein, 26 mg calc

Points value 4

file photo

 

 

THE DRINK THAT'S PINK

If you love Starbuck's Pink Drink, here is a mock of that famous drink you can make at home.

1/2 cup water

1/4 cup white grape juice or white cranberry juice

1 pkt (0.11-oz) strawberry sugar-free drink mix (ie Crystal Light)

1 bag passion-hibiscus tea (ie Tazo Passion)

2 1/4 cups refrigerated unsweetened coconut milk

Freeze-dried strawberries or sliced fresh or frozen strawberries, optional

Add water, juice and drink mix to a glass. Stir to dissolve. Add the tea bag and let stand 5 minutes (no need to be hot). Remove and discard the tea bag.

Fill 2 tall glasses with ice. Add half the strawberry-tea mixture and half the coconut milk to each glass. Stir to combine. Stir in strawberries, if using.

file photo

PB BROWNIE COOKIES

1 pkg (19 1/2-oz) fudge brownie mix
1/4 cup butter, melted
4-oz (1/2 8-oz bar) cream cheese, softened
1 large egg
1 cup confectioners' sugar
1 cup creamy peanut butter
3/4 cup chocolate fudge frosting

Preheat oven to 350 degrees. 

In a medium bowl beat the brownie mix, melted butter, cream cheese, and egg for 50 strokes with a wooden spoon or silicone spatula until well blended.

Drop the dough by tablespoonfuls 2-inches apart onto ungreased cookie sheets to make 24 cookies.  Smooth edge of each dough mound to form a round cookie.

In a small bowl mix the powdered sugar and peanut butter with spoon until mixture forms a ball.  Using your hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into the center of each mound of cookie dough.

Bake cookies at 350 degrees for 10 to 14 minutes until the edges are set.  Cool on cookie sheets for at least half an hour.  Remove from cookie sheets and spread a thin layer of the fudge frosting over the peanut butter portion of each cookie.

Yield: 24 cookies

file photo

MANDARIN ORANGE-CHOCOLATE CHIP CAKE WITH ICING

Personally, I think this cake is poorly named. The cake has no oranges in it, only orange flavoring. The only Mandarin oranges are used as garnish. Still a good cake, just poorly named in my opinion.

CAKE:
3/4 cup evaporated milk
1 1/2 tbsp vinegar
3 1/4 + 2 tbsp all-purpose flour
1/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cups butter, softened
1 3/4 cups + 2 tbsp sugar
4 large eggs
1 tbsp vanilla extract
1 1/2 tsp butter flavoring
1 1/2 tbsp chocolate extract
2 tbsp orange extract
1 1/4 cups water
1 1/4 cups mini chocolate chips

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In a cup, combine the evaporated milk and vinegar; set aside.

Sift the flour, salt, and baking soda together; set aside.

In a large mixing bowl, blend the butter and sugar together until creamy and smoooth.  Beat in the eggs, one at a time and beating well after each addition.  Add the vanilla extract, butter flavoring, chocolate extract, and orange extract; beat well.  Beat in the milk/vinegar mixture.  Alternately add the flour mixture and water, starting and ending with flour.  Add the flour 3 times and the water 2 times, beating after each addition.

Fold the chocolate mini chips into the batter and divide batter evenly into the 3 baking pans.  Gently tap pans on counter to level.  Bake at 350 degrees approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pan for 5 minutes.  Remove from pan and cool completely on wire racks before icing.

ICING:
1 block (8-oz) cream cheese, softened
1 tsp vanilla extract
1/2 tsp butter flavoring
1 1/2 tsp chocolate extract
2 tsp orange extract
1 lb sifted powdered sugar
dash of salt
1 tbsp water
1 can (8-oz) Mandarin oranges, well drained

Using an electric mixer on low speed, blend the cream cheese with the vanilla extract, butter flavoring, chocolate extract, and orange extract.  Add the powdered sugar, salt, and water and beat until smooth and of spreading consistency. 

To assemble: Place one layer on cake plate and spread icing over the top, place second layer over the iced layer and top with icing.  Place the third layer on top and frost the top.  With all three layers stacked, frost the sides of the cake.  When cake is fully frosted, arrange the oranges on the top as garnish. 

 File Photo used for reference

PEANUT BUTTER AND MILK CHOCOLATE CHIP MORSEL COOKIES

1 1/4 cups all-purpose flour

1 cup whole-wheat flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla

2 eggs

1 pkg (12-oz) peanut butter and milk chocolate chip morsels

1 cup chopped pecans

Preheat oven to 375 degrees.

In a small bowl combine the flours, baking soda, and salt.

In a large mixer bowl beat the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each. Beat in the flour mixture.

Stir the peanut butter and chocolate chip morsels and the nuts into the dough. Drop by rounded tablespoons, about 2-inches apart, onto ungreased cookie sheets. Bake for approximately 10 minutes or until lightly browned.

 

Yield: Approximately 5 dozen cookies

 

BANANA MUFFINS WITH CHOCOLATE CHIP STREUSEL

MUFFINS:

1/3 cup firmly packed brown sugar
1/4 cup unsalted butter, softened
1 cup mashed ripe bananas
1 egg
1/2 tsp vanilla
3/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt

Heat oven to 350 degrees.
Line 12 muffin cups with paper liners or grease; set aside.

Combine the brown sugar and butter in large mixer bowl; beat at medium speed until creamy.  Add the bananas, egg, and vanilla; continue beating until well mixed.

Combine both flours, baking soda, cinnamon, and salt in a medium bowl.  Stir the flour mixture into the banana mixture just until moistened.  Divide the batter evenly among the 12 prepared muffin cups.

STREUSEL:

1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, softened
1/2 cup mini semisweet chocolate chips

In a small bowl, combine the two flours, brown sugar, and butter mixing well.  Stir in the chocolate chips.  Spoon evenly over the batter in the prepared muffin tins.

Bake 18 to 25 minutes or until light golden brown.  Let muffins stand for 5 minutes then remove muffins to a wire rack to cool completely.

Note: File Photo