APRICOT COFFEE CAKE

1 box white cake mix

1 pkg instant vanilla pudding mix (4-serving size)
1 cup sour cream
4 eggs, beaten
3/4 cup apricot preserves
small jar maraschino cherries, chopped

TOPPING:
1 cup sugar
1 tsp cocoa
1 cup chopped pecans or toasted almonds

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, apricot preserves and cherries. Grease and flour a Bundt pan. Pour half the cake mix mixture into the pan. Top with half the topping mixture. Repeat the process with the other halves. Cut a knife through the batter to make a swirl. Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Options: Make a simple glaze of powdered sugar and milk mixed together until of drizzle consistency. Drizzle over the top of the cake and top with maraschino cherry halves and chopped nuts, if desired.

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LAYERED CHOCOLATE BANANA PEANUT DESSERT

1 box (4-serving size) chocolate pudding mix
1/2 cup creamy peanut butter
1 1/2 cups frozen whipped topping, thawed
1 large firm banana
4 tablespoons chopped peanuts

Prepare the chocolate pudding according to the package directions using fat-free milk. Stir in the peanut butter until smooth. Gently fold in the whipped topping.
Using half of the chocolate mixture, divide evenly into 4 individual dessert glasses or bowls. Top with a few banana slices and 1/2 tablespoon chopped peanuts. Repeat the process using the remaining half of the pudding, more banana slices and another half tablespoon chopped peanuts per dish. Cover with plastic wrap and chill at least 30 minutes. Before serving, top each dessert with a dollop of whipped cream.

Note: To keep the banana slices looking fresh, dip in some lemon juice or pineapple juice before using.

Photo just for fun!

REESE'S KRISPY NO-BAKE COOKIES

1 cup sugar

1 cup corn syrup
1 1/3 cup creamy peanut butter
4 1/4 cup Rice Krispies
1 pinch of salt
4 to 6 Reese’s peanut butter cups, chopped
1/2 cup chocolate chips

Line a baking sheet with parchment paper and set aside.

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined: remove from the heat.

Working quickly, add the cereal and salt; stir to combine thoroughly. Stir in the chocolate chips and wait about 1 min then add the peanut butter cups. Quickly gently fold the mixture together so as to not smash up the candy.

Drop by rounded tablespoons onto the prepared baking sheet. Allow to cool before attempting to eat.

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WORTH A MILLION PIE

This pie needs to chill after being prepared. But it goes together very easily and quickly. This is a great "no-cook" pie!

1 can (14-oz) sweetened condensed milk
1 cup drained crushed pineapple
1 cup coconut
1 cup chopped pecans
1/4 cup lemon juice
1 large carton frozen whipped topping, thawed
2 9-inch pie shells that have been baked and cooled

In a large bowl combine the milk, crushed pineapple, coconut, chopped pecans, and lemon juice together. Gently stir in the whipped topping. Divide the mixture evenly between the two baked pie shells. Chill before serving.

Source: geniuskitchen

EAGLE BRAND'S PERFECT PUMPKIN PIE

I know pumpkin pie is mostly thought of as a Fall dessert. However, pumpkin is very healthy, and we should eat it year-round. So, if you are thinking pie, why not make it pumpkin anytime of the year?

2 cups canned or cooked pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9-inch) unbaked pie shell (deep dish shell works best)

Preheat oven to 425 degrees.

In a medium mixing bowl with a wire whisk, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour pumpkin mixture into the prepared crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until a knife inserted 1-inch from the crust comes out clean. Cool before cutting. Serve topped with whipped cream.

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APPLE YEAST BREAD

2 tbsp butter

1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonful over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

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STRAWBERRY DESSERT SQUARES

2 cups finely crushed vanilla wafer crumbs

1/3 cup granulated sugar
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 cup thawed whipped topping
2 cups boiling water
1 large pkg (8-serving size) strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced
Additional whipped topping for garnish.

Preheat oven to 350 degrees.

Mix the vanilla wafer crumbs, 1/3 cup sugar, and butter together. Press mixture firmly into the bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Allow to cool.

Beat the cream cheese, 1/4 cup sugar, and milk until smooth using an electric mixer. Stir in the whipped topping; spread over the crumb layer and refrigerate.

In a large bowl, stir the boiling water into the gelatin until all the gelatin is dissolved. Stir in the cold water. Refrigerate for approximately 1 1/2 hours or until thickened. Stir in the strawberries and spoon over the cream cheese layer. Refrigerate for 3 hours or until firm. Cut into squares to serve. Top each square with a dollop of whipped topping, if desired.

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VELVETY CHOCOLATE MOUSSE WITH STRAWBERRIES

3 oz unsweetened chocolate

1 cup milk
1/4 cup egg substitute*
1/2 cup sugar
1 tsp cornstarch
1 tsp orange extract
1/2 cup whipping cream
3 cups sliced fresh strawberries

In a medium heavy-bottom saucepan, place the chocolate and milk. Heat over a medium heat until the chocolate is melted; set aside.

In a small mixing bowl, stir together the egg substitute, sugar, cornstarch, and orange extract until blended. Add to the chocolate mixture in the saucepan. Stirring constantly, cook over medium heat 3 or 4 minutes or until the mixture begins to thicken. Remove from heat.

Pour the mixture into a food processor or blender and blend or process very briefly, about 10 to 20 seconds, to make a more creamy texture. Pour mixture into a medium bowl and cover. Refrigerate for about 2  hours until cooled.

Whip cream until stiff and fold gently into the chocolate mixture. Refrigerate mousse overnight to set. (You may refrigerate up to 3 days.)

To serve, layer the mousse with the strawberries in 6 wine glasses or pretty footed dessert dishes, beginning and ending with the mousse. If desired, top each with a dollop of whipped cream and a strawberry.

*May substitute 1 whole egg for the egg substitute.

Yield: 6 servings

 File Photo of this recipe.

OATMEAL RAISIN CINNAMON COOKIES

1 cup butter, softened
1 cup light brown sugar, packed

1/3 cup granulated sugar
2 eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 pkg (10 oz) cinnamon chips (I prefer HERSHEY'S)
3/4 cup raisins

Preheat oven to 350 degrees.

In a medium mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla; beat well. In a small bowl, combine the flour and baking soda. Add to the butter mixture, beating well. Stir in the oats, cinnamon chips, and raisins. The batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute on the cookie sheet before removing to cool completely on wire racks.

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Yield: Approximately 4 dozen

CHOCOLATE CITRUS CAKE

1 box (18 1/4 oz) chocolate cake mix
1 orange, zested and juiced
2 pkgs (2.8 oz each) dark chocolate mousse mix
1 carton (12 oz) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Prepare cake mix according to the package directions, adding 2 teaspoons of the orange zest. Divide batter into 3 8-inch round cake pans. Bake around 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan about 5 minutes then transfer to wire racks to cool completely. Place both packages of mousse mix in a medium mixing bowl. Add 1/4 cup orange juice. Beat mixture for 2 minutes. Fold in the whipped topping. Chill frosting until ready to layer the cake. Put one layer on a serving plate. Top with 1 cup of the frosting. Add second layer and repeat, add third layer. Using the remaining frosting, completely frost the top and sides of the cake. If desired, use thinly sliced orange slices arranged in the center of the cake for garnish.

NOTE: Did you know that oranges may help to lower blood cholesterol? They contain terpenes that reduce serum cholesterol levels, and they are high in LDL lowering fiber.

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OLD-FASHIONED BREAD PUDDING

2 slices day-old white bread, crust removed

4 slices day-old whole-wheat bread, crust removed
2 tbsp butter, melted
3/4 cup sugar
1 tsp ground cinnamon
1/2 cup seedless raisins
vegetable oil cooking spray
4 eggs, beaten
2 cups milk
1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the sugar and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining sugar. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

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BERRY MUFFINS

If you follow my blogs or recipe pages, you probably know I grew up in Indiana where we have substantial Amish communities. They are great cooks, and I love collecting their recipes. Here is a berry recipe from a favorite Amish cookbook. I don't even remember which book as I have several. Click on the recipe to enlarge for easier reading.

PEANUT BUTTER CARAMEL BARS

1 pkg (18 1/4 oz) yellow cake mix

1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsps cornstarch
1 jar (12 1/4 oz) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted nuts
TOPPING:
1 can (16 oz) milk chocolate frosting
1/2 cup chopped salted peanuts

In a 2-quart mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13x9x2-inch baking pan.

Bake at 350 degrees for 18 to 22 minutes or until lightly browned.

Meanwhile, in a saucepan, combine cornstarch, caramel topping, and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir one to two minutes longer. Remove from the heat and stir in the peanuts. Spread evenly over the warm crust.

Bake 6 to 7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting and sprinkle with chopped nuts. Refrigerate for at least 1 hour before cutting.

Store in the refrigerator.

 

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RASPBERRY SNOWBALL CAKE

1 pkg (18 1/4 oz) white cake mix
3 cups flaked coconut, divided
6 squares (1 oz each) white baking chocolate
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup powdered sugar

Prepare cake mix according to the package directions. Fold 2/3 cup of the coconut into the cake batter. Pour batter into two 9-inch round or three 8-inch round cake pans that have been greased. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Cool completely on wire racks.

Using a microwave-safe bowl, combine the cream with the white chocolate. Microwave, uncovered, on high for 1 minute or until chocolate is almost melted. Stir the mixture until smooth. Cool to room temperature. In a small bowl, combine the raspberry (or substitute your favorite flavor) jam and 1 cup of the coconut. Spread over one of the cake layers and top with the other layer.

In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually beat in the white chocolate mixture. Spread over the top and sides of the cake. Sprinkle the remaining coconut over the cake top and sides. Garnish with a few fresh raspberries in the center if you like. Add a sprig of fresh mint to the berries for even a more colorful presentation.

Note: If you don't mind giving up the snowy look, you can toast the coconut before covering the cake.

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APPLESAUCE-RAISIN BARS

1/4 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 cup all-purpose flour

1 tsp baking powder
1 tsp apple pie spice
1/2 cup raisins, soaked in 1/4 cup of water
1/4 cup applesauce

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.

In a medium bowl, cream the butter; add the brown sugar and the egg. Beat the mixture well. Sift together the flour, baking powder and apple pie spice. Add the flour mixture to the creamed mixture, beating well. Stir in the raisins and the applesauce.

Spread the mixture in the prepared baking pan and bake at 350 degrees for 25 minutes. Allow to cool then cut into 24 bars.

File Photo for Reference Only

DUSTIN'S OATMEAL RAISIN COOKIES

1 cup butter, melted
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats (raw)
1 cup raisins

Preheat oven to 375 degrees.
Line baking sheets with parchment paper; set aside.

Combine butter and both sugars until smooth; beat in eggs and vanilla.

In a separate bowl combine the flour, cinnamon, baking soda, and salt; beat into the sugar mixture.

Stir the oats and raisins into the batter.

Drop by tablespoonful onto the prepared baking sheets and bake at 375 degrees 10-12 minutes.

Yield: 3 to 4 dozen depending on cookie size.

FRUIT SALAD WITH LEMON-MINT SYRUP

1 jar (24-oz) sliced mangos in light syrup

1 large lemon

5 fresh mint leaves, crushed

4 large kiwi, peeled, halved lengthwise and sliced

3 cups seedless red grapes

1 cup seedless green grapes

1 pomegranate, seeds removed and reserved

Fresh mint for garnish

Drain mangos and reserve 1 cup of the syrup. Peel 3 strips of lemon rind with a vegetable peeler; juice the lemon to measure 3 tablespoons. Combine the reserved syrup, lemon rind and juice, and crushed mint leaves in a small micro-wave safe bowl. Cover and microwave on high for 2 minutes or until syrup begins to bubble. Cover and cool completely; chill. NOTE: If desired, this syrup can be made a day ahead and refrigerated until serving time.

Cut mango slices into cubes, place in a large bowl. Add the divi, grapes, and pomegranate seeds. Remove the lemon rind and mint from the syrup with a slotted spoon. Pour the syrup over the fruit; toss. Cover and chill until ready to serve.

Serve in individual dessert dishes and garnish with the fresh mint, if desired. 

Yield: 16 servings

source: SL 2009

MICROWAVE CARAMEL DIP

1 pkg (14 oz) caramels

20 large marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream

Unwrap caramels and place in a large microwave-safe bowl. Microwave on high for 1 minute. Add the marshmallows and microwave for another minute to melt marshmallows. Stir occasionally during the melting of the marshmallows. Whisk in the butter and cream until well combined. Serve with apple slices, hot soft pretzels, etc. Leftovers should be refrigerated

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MINI LEMON BUNDT CAKES

1 1/4 cups all-purpose flour

12 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 large eggs

3/4 cup granulated sugar

1/2 cup butter, melted

4 tbsp lemon juice

2 tbsp water.

1 tsp grated lemon zest

1/2 tsp fresh thyme leaves

1 1/4 cups powdered sugar

Preheat oven to 325-degrees. Coat 12 mini Bundt cake molds with baking spray and dust with flour.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine eggs, granulated sugar, butter, 2 tablespoons lemon juice, water, lemon zest and thyme. Stir in the flour mixture and divide the batter evenly among the bundt molds.  Bake around 18 minutes or until a wooden toothpick inserted near centers comes out clean. Remove to a wire rack and cool in the pan 5 minutes. Remove from pan and allow to cool completely on wire rack. If the bottoms are domed, trim so they set upright.

In a bowl, combine the powered sugar with the remaining 2 tablespoons of lemon juice. Place the cakes, still on the rack over a baking sheet to catch the drippings. Drizzle the glaze over the cakes and let stand around ten minutes for glaze to set. Transfer cakes to a serving plate.

Note: To make ahead, bake cakes and cool completely. Wrap, well-sealed, in plastic wrap and store in freezer for up to a month. To serve, remove from freezer, thaw and add the glaze.

Source: My versions of a First for women 1//23 recipe and photo

SESAME LEMON CRISPS

1/2 cup butter
1 cup packed brown sugar
1 1/2 teaspoons lemon zest
1 egg, beaten

1/2 cup sesame seeds, toasted 
1 cup all-purpose flour
1/4 teaspoon baking powder

Preheat oven to 350 degrees F
Grease cookie sheets. Set aside. 
 
Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. 

Increase oven temperature to 375 degrees F.
 
Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder. 
 
Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. 

Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.
  

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EASY AND HEALTHY BERRY CRISP

4 cups of berries, your choice

2 cups low-sugar granola

4 tbsp melted butter

Heat oven to 375-degrees.

Place the berries in the bottom of a 2-quart baking dish.

In a bowl, toss the granola with the melted butter. Pour over the berries. 

Bake at 375-degrees for 20 minutes.

Yield: 4 servings

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LEMON BLUEBERRY ANGEL FOOD CAKE IN A JAR

1 Angel Food Cake mix plus water according to directions on the box (or buy an angel food cake)

1 can Comstock Lemon Creme Pie Filling
1 small box instant Jell-O vanilla pudding
2 cups milk
1 can Reddi-Wip
Fresh Blueberries

Bake and cool Angel Food Cake following the directions on the box.

While the cake is baking, mix the pudding and milk and place in fridge to set.

After the cake is cooled, cut approximately half the cake into bite size pieces; place about 6-8 pieces to each jar.
Add pudding to a decorator bag.

Add pie filling to another bag.

Pipe pudding on top of cake, add blueberries and then pie filling.

Top with Reddi-Wip and fresh blueberries.

Note: Approximately half the cake will be leftover for another use.

This recipe will fill 6 to 8 jars depending on size.

Perfect for individual fun desserts.

My adaption of a Hoosier Homemade recipe a few years ago. The photo is also from Hoosier Homemade.

DOUBLE CHOCOLATE-PECAN COOKIES

4 oz unsweetened chocolate
12 oz semisweet chocolate
1/4 cup butter
1 1/2 cups sugar
4 eggs
2 tsps vanilla
1 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the unsweetened chocolate, semisweet chocolate and butter in a double boiler over hot water. Heat, stirring often, until melted and well blended. Carefully pour into a bowl. Add the sugar and mix well. Add the eggs to the chocolate mixture, 1 at a time, mixing in well after each one. Beat in vanilla. Add the flour, baking powder, and salt; mix well. Stir in pecans.

Line cookie sheets with foil and spray with nonstick cooking spray. Drop dough by 1/4 cupfuls onto the cookie sheets about 2-inches apart. Bake for about 12 minutes or until firm. Cool about one minute before removing to wire racks to cool completely.

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PEOPLE PUPPY CHOW

I found this recipe in a box of my late mom's recipe clippings and notes. She had written this on a small piece of paper.

Melt together: 12-oz pkg real chocolate chips and 1 cup creamy peanut butter

Add: 1 large box Crispix Cereal and stir to coat well.

Than add 2 1/2 cups powdered sugar and mix well

This is an internet file photo

FROZEN TRIPLE CHOCOLATE MOUSSE

12-ounces cream cheese, softened and divided into thirds
2-ounces dark chocolate, melted and cooled slightly
1 tub (8-ounces) frozen light whipped topping, thawed
2-ounces white baking chocolate (made with cocoa butter), melted and cooled slightly
2-ounces milk chocolate, melted and cooled slightly
3 tbsp toasted hazelnuts or almonds, chopped
chocolate syrup, if desired for garnish

Line 9-inch loaf pan with heavy-duty aluminum foil that extends over sides of the pan; set aside. In a medium bowl, beat one-third of the cream cheese for 30 seconds using an electric mixer set on medium speed. Beat in the dark chocolate, fold in a third of the whipped topping; spread evenly in the bottom of the prepared pan. Cover and freeze 30 minutes or just until firm.

While mixture is in the freezer, in another mixing bowl, beat another third of the remaining cream cheese with mixer on medium speed for 30 seconds. Beat in white chocolate and another third of the whipped topping. Spread mixture over the frozen dark chocolate. Cover and freeze another 30 minutes or just until firm.

While mixture is in freezer, repeat the above process again using the milk chocolate. Once spread in the pan, sprinkle with the toasted nuts. Cover and freeze at least 2 hours up to 24 hours.

To serve, lift the dessert out of the pan using the foil. If necessary, let stand at room temperature about 15 minutes before removing from pan. Cut diagonally into 10 wedges.

Drizzle chocolate syrup over top of wedges when serving, if desired.

file photo for reference only