Thursday, May 29, 2025

BASIC PIE CRUST FROM FOOD NETWORK

I got this recipe years ago from a pullout in a Food Network Magazine.

2 1/4 cups all-purpose flour
1/4 tsp baking powder
1 tsp sugar
1/2 tsp salt
4 tbsp cold vegetable shortening*, cut into pieces
10 tbsp cold unsalted butter, cut into pieces

Pulse flour, baking powder, sugar, and salt in a food processor. Add shortening and one-third of the butter; pulse until mixture looks like coarse meal. Add remaining butter and pulse until the size of peas. Add 1/4 cup ice water and pulse a few more times. If dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.

Divide dough between two sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.

file photo


Wednesday, May 28, 2025

SPICED FRUIT BOWL

2 cinnamon sticks
2 cups unsweetened apple juice
1 tbsp fresh lemon juice
1 pear, cored and cut into thin strips
1 red apple, cored and cut into thin strips
1 peach, peeled, pitted and cut into thin strips
1/2 cup pitted fresh cherries
1 cup fresh strawberries, hulled

In a saucepan over medium-high heat, bring the cinnamon sticks and apple juice to a boil; cook 10 minutes, remove from heat and allow to cool.  Remove and discard cinnamon sticks. Stir in the lemon juice.  Add the pear strips, apple strips, peach strips, and cherries to the juice.  Gently stir to coat the fruit and refrigerate to chill.  (May be chilled as long as all day or overnight.) Before serving, gently stir in the strawberries.

file photo
Yield: 4 servings
Note: This recipe works best with fresh fruit.  If you do not have fresh fruit, use unsweetened frozen fruit.

Tuesday, May 27, 2025

TRUFFLE BROWNIES WITH ALMONDS

1 box family-size fudge brownie mix
1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 tsp almond extract

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

In a large bowl combine the all the ingredients listed above.  Pour into the prepared baking pan and bake at 350 degrees for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.  Never overbake brownies!  Place pan on a wire rack to cool.

FILLING:
1 cup semisweet chocolate chips
1 block (8-oz) cream cheese, softened
1/4 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Melt the chocolate chips in a bowl in the microwave, stirring until smooth.  Cook in 15 to 20 second intervals, stir after each to smooth so you can see if the chips are fully melted.

In a large mixing bowl, beat the cream cheese and powdered sugar together.  Add the milk, almond extract, and the melted chocolate chip; mix together well.  Spread mixture over the cooled brownies.  Chill for about an hour or until firm.

TOPPING:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/2 cup sliced almonds, toasted

In a small saucepan melt the chocolate chips with the cream over low heat, stirring often.  Allow to cool slightly and spread over the cream cheese filling.  Sprinkle the almonds over the top.  
Refrigerate at least an hour before cutting to serve.

The file photo.

Monday, May 26, 2025

TIPS FOR BAKING A BLUEBERRY PIE

If you love blueberry pie but would like yours to have more structure, here's a tip for you.

Add a peeled and grated apple to your blueberry filling! Apples are rich in pectin, a natural thickener, and will add structure to your filling.

Soggy crust? Before adding the filling to the pastry, sprinkle 3 to 4 tablespoons of basic cookie crumbs over the pastry. The cookie crumbs will absorb liquid released by the berries as they bake.

file photo


MOCHA MOUSSE TOPPED BROWNIES

Brownies:
2/3 cup semisweet chocolate chips
1/2 cup butter
1 cup + 2 tablespoons granulated sugar
2 large eggs
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

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

Melt the chocolate chips and butter in a saucepan over low heat; pour into a mixing bowl and beat in sugar until smooth.  Add eggs one at a time beating after each one.

Combine the hot water and coffee granules; add to the chocolate mixture.

Combine the flour, cocoa, and baking powder together and beat into the chocolate mixture.  Spread the batter into the prepared baking pan.  Bake brownies at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted into the near center of pan comes out clean.  Cool brownies in the pan on a wire rack.

Mousse Topping:
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 pkg (3-oz) cream cheese, softened
1/4 cup unsweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 cup heavy whipping cream

In a saucepan, sprinkle the gelatin over the cold water.  Let gelatin/water stand for 1 minute.  Cook, while stirring, over low heat until gelatin is completely dissolved.  Remove gelatin from the heat and stir in the coffee granules until they are dissolved.

In a small mixing bowl beat the cream cheese until smooth then beat in the milk and melted chocolate chips.

In a chilled mixing bowl, with chilled beaters, beat the whipping cream with the gelatin mixer until soft peaks form.  Gently fold into the cream cheese mixture.  Spread the mousse over the top of the cooled brownies.  Cover and refrigerate until firm, about 3 hours.

Cut chilled brownies into squares to serve.

file photo

CHOCOLATE CANDY CAKE

When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!

1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars
Milky Way or Snickers (Your preference) candy bars

Make and bake the cake mix following the box instructions for a 9 x 13-inch cake.  Remove cake from oven and poke holes all over the cake with a fork.  Squeeze the caramel topping over the cake while it is still hot.  Allow cake to cool completely.

Spread the whipped topping over the entire cake.  Chop or break up the candy bars into small pieces and sprinkle over the whipped topping.  Keep cake in refrigerator until serving time.  Also refrigerate any leftovers.
file photo

Sunday, May 25, 2025

CREAMY ORANGE FROSTY

NOTE: While this is a delicious recipe for anyone, cancer patients or others who are seriously ill, may find this frosty helps when having difficulty swallowing or foods are tasting metallic.  Make, refrigerate, and sip on it throughout the day if necessary.

8 cups orange or vanilla frozen yogurt (8 cups = 1/2 gallon)
1 can (6-oz) frozen calcium-fortified orange juice concentrate, thawed
1 cup milk (whole, fat-free, soy, etc; whatever suits your needs)

Place half the ingredients in blender container; cover and blend on medium speed about 45 seconds or until thick and smooth.  Stop and scrape down sides as needed.

file photo

Repeat with remaining ingredients or save remaining ingredients for another day.

Friday, May 23, 2025

MOUNTAIN DEW ICE CREAM

2 cups heavy cream
1-14 oz can sweetened condensed milk
1 cup Mountain Dew
optional: green food coloring

Put a large bowl in freezer for about an hour to get well chilled.

Pour cream into bowl and beat with mixer until stiff peaks form.

Pour sweetened condensed milk into the beaten cream and fold in using a spatula. Blend well.

Pour Mountain Dew into the mixture; fold in using the spatula. Stir in food coloring until the color you like is achieved, if using.

Pour mixture into a freezer-proof container with a lid. Press plastic wrap onto the mixture then cover with the lid.

Place mixture into freezer for about 6 hours or overnight. 

file photo

Thursday, May 22, 2025

RHUBARB-BLUEBERRY CRUMBLE

2/3 cup sugar

2 tbsp cornstarch

1/4 tsp salt

3 cups fresh blueberries

3 cups sliced fresh or frozen rhubarb

Topping:

3/4 cup biscuit/baking mix

1/3 cup sugar

1/8 tsp salt

1/3 cup cold unsalted butter, cubed

1/2 cup old-fashioned oats

1/2 cup chopped almonds

Preheat oven to 375-degrees.

In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb, too to coat. Transfer to a greased 8-inch square baking dish or pan.

To make topping: In a small bowl, mix baking mix, sugar and salt together. Cut in the butter until crumbly. Stir in oats and almonds. Sprinkle over the filling. Bake 40-45 minutes or until bubbly and browned.

Note - If using frozen rhubarb, measure while frozen then thaw completely. Drain in a colander but do not press liquid out.

recipe and photo TOH 2013


Wednesday, May 21, 2025

APPLE-WALNUT MUFFINS #2

1 large egg
2/3 cup no-sugar-added apple juice
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tbsp baking powder
1/4 tsp salt
2/3 cups chopped walnuts
1 apple, peeled and chopped
1 tbsp granulated sugar for topping
1/2 tsp ground cinnamon for topping

Preheat oven to 400 degrees.

In a large mixing bowl, beat the egg with the apple juice, oil, and vanilla extract. 

In a medium bowl combine the two flours, both sugars, baking powder and salt; stir into the egg mixture just until the flour mixture is moistened (lumpy batter is okay!)  Stir in the walnuts and apple.

Spray 12 muffin cups with nonstick cooking spray; evenly divide the batter into the cups.

In a cup, combine the topping sugar and cinnamon; sprinkle tops of the muffins with the cinnamon-sugar.

Bake at 400 degrees for about 20 minutes or until browned and a wooden toothpick inserted in center comes out clean.

Remove from the oven and immediately remove from pans to wire racks to cool completely.

File Photo

Tuesday, May 20, 2025

BANANA CREAM BROWNIE

1 box family size fudge brownie mix
1 cup semisweet chocolate chips, divided
3/4 cup dry roasted peanuts, chopped and divided
3 medium-size firm bananas
1 2/3 cup milk
2 pkgs (4-serving size each) instant banana pudding mix
1 small-size carton frozen whipped topping, thawed

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

Using the directions for fudge-like brownies, prepare brownie mix according to the directions on the box.  Stir in half the chocolate chips and 1/4 cup of the chopped peanuts.  Pour the batter into the prepared baking pan, level out, and bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Never overbake brownies.  Cool in the pan on a wire rack.

Slice the bananas and sprinkle with some fruit fresh or lemon juice.  Arrange in a layer over the cooled brownies.

Chop the remaining chocolate chips.  Sprinkle half the chips and half the remaining peanuts over the bananas.

In a large mixing bowl beat the milk and dry pudding on low speed of electric mixer for 2 minutes.  Fold in the whipped topping and spread overall.  Garnish with the remaining chips and nuts.

Any leftovers should be refrigerated.  This dessert may also be made ahead of time and refrigerated until ready to serve.

I got this idea years ago from TOH


Monday, May 19, 2025

"LAZY MAN'S PIE - PEACH COBBLER

I got this several years ago from a recipe site I belonged to.

Sunday, May 18, 2025

DELICIOUSLY REFRESHING PLUM ICE CREAM

2 cans (30-oz each) whole plums
6 cups whole milk
4 cups heavy cream
2 cups granulated sugar
1/3 cup fresh lemon juice

Drain the plums but save 1 cup of the juice.  Peel the plums and remove the pits; place plums in food processor.  Put cover on food processor and process until smooth.

Combine the whole milk, cream, sugar, and lemon juice in a large bowl.  Add the processed plums and the 1 cup of saved juice.  Stir together until the sugar is completely dissolved.

Fill ice cream freezer cylinder 2/3s full and freeze according to the manufacturer's directions.  Refrigerate any remaining mixture until ready to freeze.

Allow the frozen ice cream to ripen in the ice cream freezer cylinder or remove and place in regular freezer for at least a couple of hours before serving.

Yield: 1 gallon
file photo

Saturday, May 17, 2025

BLACKBERRY CHEESECAKE BARS

1 tube (16 1.2-oz) sugar cookie dough

1 1/2 cups ricotta cheese

1 carton (8-oz) mascarpone cheese

1/2 cup sugar

2 eggs, lightly beaten

3 tsp vanilla extract

2 tsp grated lemon peel

1 tsp lemon juice

1 tsp orange juice

1 tbsp amaretto, optional

1 cup seedless blackberry spreadable fruit 

2 2/3 cups fresh blackberries

Preheat oven to 350-degrees. Let cookie dough stand at room temperature 5 minutes to soften. Press dough onto bottom and f1-inch up the sides of a 9X13-inch baking dish. Bake 12-15 minutes or until golden brown. Remove from oven and allow to cool.

In a large bowl, beat ricotta, mascarpone and sugar until blended. Add eggs and beat on low just until combined. Stir in vanilla, lemon peel, and fruit juices. Stir in amaretto, if using. Pour into the crust.

Bake 20-25 minutes or until center is almost set. Cool for 1 hour.

Place the spreadable fruit in a small microwave-safe bowl; microwave on high 30-45 seconds or until melted. Spread over cheesecake and top with the fresh blackberries. Refrigerate until serving time.

Yield: 12 servings

2013 TOH magazine


Friday, May 16, 2025

LEMONY COCONUT FROZEN YOGURT

 4 cups (32-oz) plain yogurt

3/4 cup sugar

1/2 cup lemon juice

3 tbsp grated lemon peel

1 cup half-and-half cream

1/2 cup flaked coconut, toasted

ice cream waffle cone bowls for serving, optional

Fresh blueberries and raspberries for garnish, optional

Line a strainer or colander with 4 layers of cheesecloth or coffee filters and place over a bowl. Place yogurt in the strainer. Cover and refrigerate yogurt in strainer for 3 hours.  Remove yogurt from the cheesecloth and place in a large bowl. Discard the drained liquid.

Whisk sugar, lemon juice and peel into the yogurt until sugar is dissolved. Stir in cream. Pour into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions, add coconut during the last 5 minutes of the processing time. 

Serve in the waffle cones with the berries, if desired. May be served however you choose.

Yield: 1 1/4 quart

recipe and photo TOH 2013

Thursday, May 15, 2025

CHERRY COLA CAKE

1 1/2 cups miniature marshmallows

2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 cup butter, cubed

1 cup cherry-flavored cola

3 tbsp baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla extract

Frosting:

34 cup butter, softened

1 cup confectioners' sugar

1 jar (7-oz) marshmallow creme

2 tbsp frozen cherry-pomegranate juice concentrate, thawed

Fresh sweet cherries with stems

Preheat oven to 350-degrees. Line bottoms of two greased 9-inch round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar, and baking soda. In a small saucepan, combine the butter, cola and cocoa, bring just to a boil, stirring occasionally. Add to flour mixture stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to the flour mixture, whisking constantly. Pour into the prepared pans, dividing the batter evenly. The marshmallows will float to the top.

Bake 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans 10 minutes before removing to wire racks. Remove parchment paper. Cool completely.

Frosting: In a small bowl, beat butter and sugar until smooth. Beat in marshmallow creme and the juice concentrate on low speed just until blended.

Place one cake layer on a serving plate and spread with 1 cup frosting. Top with remaining cake layer and spread with remaining frosting. Decorate with the cherries.

Note: If you want to ice the entire cake, double the frosting recipe.

Yield: 12 servings

recipe and photo taste of home 2013






Wednesday, May 14, 2025

BASIL-LEMON ICE

5 lemons, juiced and the zest of two cut in wide strips, hollow out and freeze 6 of the lemon halves for serving the ice
3/4 cup sugar
3/4 cup water
1/2 cup fresh basil leaves
2 cups cold water

Bring the lemon juice, sugar, and 3/4 cup water to a boil; add the basil leaves and lemon zest. Remove from heat and allow to steep 45 minutes.

Strain the steeped juice and add the cold water; pour into a baking dish and freeze 1 hour. Remove from freezer and scrape with a fork; refreeze for 4 hours, scraping every hour.

Serve the ice in the frozen lemon cups.

Yield: 6 servings

recipe and photo from an old
Food Network Magazine

Tuesday, May 13, 2025

OVERNIGHT CHERRY DANISH

2 pkgs (1/4-oz each) active dry yeast

1/2 cup warm 2%milk (110-115 degrees)

6 cups all-purpose flour

1/3 cup sugar

2 tsp salt

1 cup cold butter, cubed

1 1/2 cups warm half-and-half cream (79-80 degrees)

6 egg yolks

1 can (21-oz) cherry pie filling

ICING:

3 cups confectioners' sugar

2 tbsp butter, softened

1/4 tsp vanilla extract 

Dash salt

4 to 5 tbsp half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks, stir until mixture forms a soft dough (the dough will be sticky). Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface and divide into 4 portions. Roll each portion into an 18x4-inch rectangle, cut into 4x1-inch strips.

Place two strips side by side and twist together. Shape into a ring and pinch ends together. Place 2-inches apart on a greased or parchment-lined baking sheets. Repeat with remaining strips. Cover with kitchen towels and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350-degrees. Using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle icing over the Danish.

basic recipe and photo TOH 2010


Monday, May 12, 2025

HOT FUDGE CAKE

 This recipe was in a 1994 TOH magazine. It was shared by a lady in Laramie, WY.

1 cup all-purpose flour

3/4 cup sugar

6 tbsp baking cocoa, divided

2 tsp baking powder

1/4 tsp salt

1/2 cup 2% milk

2 tbsp canola oil

1 tsp vanilla extract

1 cup packed brown sugar

1 3/4 cups hot water

Ice cream or whipped cream, optional

Preheat oven to 350-degrees. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla together until blended. Add to the flour mixture, stirring just until moistened.

Transfer to a 9-inch square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over the batter. Pour hot water over all; do not stir!

Bake 35-40 minutes. Serve warm. If desired, top with ice cream or whipped cream.

TOH photo


Friday, May 9, 2025

PERFECT RHUBARB PIE/PASTRY FOR 9-INCH PIE

This is a recipe I got from a Taste of Home magazine 1997.

4 cups sliced fresh or frozen rhubarb, thawed

4 cups boiling water

1 1/2 cups sugar

3 tbsp all-purpose flour

1 tsp quick-cooking tapioca

1 egg

2 tsp cold water

Pastry for a double 9-inch pie

1 tbsp butter

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour, and tapioca. Add drained rhubarb and toss to coat. Let stand for 15 minutes. In a small bowl, whisk together egg and cold water. Stir into the rhubarb mixture.

Preheat oven to 400-degrees. On a lightly floured surface, roll one half of the pastry dough to a 1/8-inch circle and transfer to a 9-inch pie plate. Trim pastry even with the rim. Add the filling and dot with the butter. Roll out remaining pastry dough and place over the filling. Trim, seal and flute edge. Cut air slits in the top. Bake for 15 minutes.

Reduce oven to 350-degrees. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Note: If using frozen rhubarb, measure while frozen, then thaw. Drain in a colander but do not press liquid out.

Pastry for a 9-inch pie: Combine 2 1/2 cups of flour and 1/2 tsp salt. Cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3s ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour before rolling out.

TOH photo


Thursday, May 8, 2025

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

1 1/2 cups chocolate wafer crumbs (about 24 wafers)

1/4 cup butter, melted

MOUSSE LAYERS

1 1/4 cups heavy whipping cream

3/4 cup creamy peanut butter

5-oz cream cheese, softened

2 tbsp butter, softened

1 1/4 cups confectioners' sugar

5-oz bittersweet chocolate, chopped

1 milk chocolate candy bar (3 1/2-oz), chopped

1/3 cup sugar

1/4 cup 2% milk

1 tsp vanilla extract

GANACHE

6-oz bittersweet chocolate, chopped

2/3 cup heavy whipping cream

1 tsp vanilla extract

To make crust:

In a small bowl, mix wafer crumbs and 1/4 cup melted butter. Press onto bottom of a greased 9-inch springform pan.

To make mousse layers

In another bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.

Place bittersweet and milk chocolate in a small bowl. In a small saucepan, combine sugar and milk, bring just to a boil while stirring constantly. Pour over the chocolate, stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.

To make ganache

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over the chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over the cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Yield: 16 servings

TOH photo 2012




Wednesday, May 7, 2025

FAVORITE BANANA CHIP MUFFINS

I first saw this recipe in an old Taste of Home magazine that featured favorite recipes from some military families.

1 1/2 cups all-purpose flour

2/3 cup sugar

1 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 egg

1 1/2 cups mushed ripe bananas (about 3 medium)

1/3 cup butter, melted

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips

Preheat oven to 375-degrees. Grease or paper line 12 muffin cups, set aside.

In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt together. In another bowl, whisk egg, bananas, melted butter and vanilla until blended.  Add to the flour mixture, stirring just until moistened. Fold in chocolate chips.

Evenly fill the prepared muffin cups, about 3/4s full. Bake 17-20 minutes or until a wooden toothpick comes out clean. Cool in pan 5 minutes before removing to a wire rack. Serve warm.

Yield: 12 muffins

Taste of Home photo



Tuesday, May 6, 2025

BANANA PUDDING

3/4 cup sugar

1/4 cup all-purpose flour

1/4 tsp salt

3 cups 2% milk

3 eggs

1 1/2 tsp vanilla extract

58 vanilla wafers (about 8-oz), divided

4 large ripe bananas, cut into 1/4-inch slices

In a large saucepan, mix sugar, flour and salt. Whisk in the milk. Cook, stirring, over medium heat until thickened and bubbly. Reduce heat to low and cook, stirring, 2 more minutes. Remove from the heat.

In a small bowl, whisk eggs. Whisk a small amount of the hot mixture into the eggs; return all to the pan, whisking constantly. Bring to a gently boil and cook, stirring, for 2 minutes. Remove from the heat. Stir in the vanilla extract. Cool 15 minutes, stirring occasionally. 

In an ungreased 8-inch square baking dish, layer 25 vanilla wafers, half the banana slices and half the pudding. Repeat the layers

Press plastic wrap onto the surface of the pudding. Refrigerate 4 hours up to overnight. Just before serving, crush the remaining wafers and sprinkle over the top.

recipe and photo TOH 2013



Monday, May 5, 2025

PEACH PRALINE UPSIDE-DOWN CAKE

4 eggs, separated

1/4 cup butter, cubed

2/3 cup packed brown sugar

1 tsp ground cinnamon

1/3 tsp ground ginger

3 medium peaches, peeled and sliced (2 cups)

1/2 cup chopped pecans

1 cup cake flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

1/4 cup 2% milk

2 tbsp butter, melted

1 tsp vanilla extract

Whipped cream and toasted pecan halves, optional

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375-degrees.

In a 10-inch ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in one layer over brown sugar mixture; sprinkle with chopped pecans.

In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high until thick and lemon colored. Beat in milk, melted butter, and vanilla. Fold in the flour mixture.

With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into the batter. Pour the batter into the skillet. Bake 22-27 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool 10 minutes. Invert onto a serving plate. Serve warm with whipped cream and toasted pecan halves, if desired.

Yield: 8 servings 

recipe and photo TOH 2013

Thursday, April 24, 2025

BROWNIE BOWL

1 pkg (4-serving size) Raspberry-Flavored Gelatin
1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed

Empty dry gelatin into a medium heat-proof bowl.  Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved.  Add the ice cubes and stir until ice is melted and gelatin starts to thicken.

Place the brownie cubes into a glass 2 1/2-quart serving bowl.  Cover the brownies with the gelatin and refrigerate until set.

Pour the cold milk into a different medium-size bowl.  Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended.  Spoon the pudding mixture over the gelatin/brownie mixture.  Top pudding with a layer of the raspberries, saving out a few for garnish.  Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.

An old Kraft recipe and photo.
Note: It is fine to make this dessert and keep refrigerated up to a day ahead.

Wednesday, April 23, 2025

JAMAICAN PIE

1 graham cracker crumb pie crust, chilled
1 packet unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional

Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve.  Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved.  Stir in the coffee and salt.  Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.

Refrigerate several hours allowing pie to set enough to slice.  Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired.

*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.

clipart Jamaican chef


MOCHA CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Preheat oven to 350 degrees.

Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.

Mix the flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl beat the butter with the sugar with mixer on medium speed, until light and fluffy.  Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended. 

With mixer on low speed, gradually beat in the flour mixture just until blended.  With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts.  Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets.  Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine.  Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.

Yield: Approximately 40 cookies.

 *If using instant coffee granules, you need to crush them or powder them in a blender or food processor.

file photo


Tuesday, April 22, 2025

CHINESE-STYLE ALMOND COOKIES

1 cup butter, softened
1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water

Cream the softened butter and the sugar together in a large mixing bowl.  Beat in the egg an the almond extract.

In a smaller bowl combine the flour, baking soda, and salt.  Gradually add the flour mixture to the creamed mixture.

Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets.  Flatten cookies slightly with a fork and sprinkle with the almonds.

In a small bowl beat the egg white with the water and brush over the cookies.

Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned.  Cook on pan for 2 minutes then remove to wire racks to cool completely.

Yield: Approximately 60 cookies.

The file photo

Monday, April 21, 2025

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

CAKE:
1 box yellow cake mix
1 cup pumpkin puree
1/2 cup water
1/3 cup canola oil
4 eggs
2 tsp pumpkin pie spice

TOPPING:
1 jar (about 12-oz) hot fudge topping
1 container fluffy white or creamy vanilla icing
2/3 cup caramel topping
1/4 cup chopped pecans, toasted

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.

Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Drop frosting by spoonfuls onto cake; spread evenly.

Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.

This is an old Betty Crocker recipe and photo.

Sunday, April 20, 2025

CREAMY BUTTER PECAN FUDGE


1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
dash of salt
1 tsp vanilla
2 cups powdered sugar
1 cup pecan halves, toasted & coarsely chopped

Butter an 8-inch square pan and set aside.

In a large heavy saucepan combine the butter, both sugars, cream, and salt; bring to a boil over medium heat while stirring occasionally.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in the vanilla.  Stir in the powdered sugar until smooth.  Fold in the pecans.

Spread the candy into the prepared pan and allow to cool to room temperature.  Cut candy into small squares and store in an airtight container in the refrigerator.

file photo

Saturday, April 19, 2025

MINT MOUSSE LAYERED BROWNIES

Brownie Layer:
1 cup butter, cut up
4 squares (1-oz each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 pkg (6-oz) dark chocolate chips
1/2 cup chopped walnuts or pecans

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

Over low heat, melt the butter and bittersweet chocolate squares in a small saucepan; allow to cool slightly.

In large mixing bowl beat the eggs, sugar, and vanilla together; stir in the chocolate-butter mixture.  Gradually add the flours until well blended.  Stir in the chocolate chips and nuts.

Bake brownies at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. (It is important to not overbake brownies.)  Place pan on a wire rack to cool.

Filling Layer:
4 squares (1-oz each) white baking chocolate, chopped
1/4 cup liquid Irish creme nondairy coffee creamer
1 cup heavy cream
15 chocolate mint candy squares, chopped

In a small saucepan combine the white chocolate and the coffee creamer.  Cook, stirring constantly, until the chocolate is melted; remove from the heat and refrigerate for a half hour or until chilled.

In a mixer bowl beat the heavy cream until soft peaks form (soft peaks will turn under when mixer is removed).  This will take approximately 4 minutes.  Gently fold the whipped cream into the chilled white chocolate mixer.  Stir in the chopped candies.  Spread the mixture over the cooled brownies.

Frosting:
12 squares (1-oz each) bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp butter

Combine the chocolate and cream in a small saucepan; cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth.  Remove from the heat.  Stir in the butter until the butter is melted.  Cool the frosting to room temperature and very carefully spread over the mint filling.  Cover the brownies and refrigerate at least an hour or until the icing is set before cutting.
Garnish each brownie with a chocolate mint candy, if desired.

Keep brownies stored in the refrigerator.

file photo of this recipe

Thursday, April 17, 2025

SILKY LEMON CREAM PIE

1 baked 9-inch pie shell, cooled
1/2 cup granulated sugar
1 tbsp grated lemon rind, divided
1/4 cup fresh lemon juice
3 tbsp cornstarch
1/4 tsp salt
2 large eggs
1 1/2 cups milk
2/3 of a 3-oz cream cheese brick
2 tbsp butter, softened
1 1/2 cups frozen whipped topping, thawed

In a large bowl, combine sugar, 2 1/2 teaspoons of the lemon rind, lemon juice, cornstarch, salt, and eggs; stir well.

Combine the milk and cream cheese in a medium-size heavy saucepan over medium-high heat and cook until the mixture reaches 10 degrees or starts to get tiny bubbles around the edge -- do not allow to come to a true boil.  Gradually add to the sugar mixture, whisking constantly.  Return mixture to the saucepan and cook over medium heat for 10 minutes or until thickened and bubbly, stirring constantly.  Remove from the heat and stir in the butter.

Place pan into a large bowl that is almost full of ice and let set for 10 minutes or until mixture reaches room temperature; stirring occasionally.  Spoon mixture into the prepared crust and cover the surface with plastic wrap.  Chill for 3 hours or until set.  Remove the plastic wrap and spread the whipped topping evenly over the pie.  Sprinkle the remaining lemon rind over the whipped topping.

Yield: 8 servings
file photo for reference only

Wednesday, April 16, 2025

DAN'S HOMEMADE VANILLA ICE CREAM

4 large eggs
1 cup sugar
2 cans sweetened condensed milk
1 1/2-quart milk
1/2 pint whipping cream
1 tbsp vanilla extract

Combine the eggs, sugar, whipping cream and vanilla extract in a large mixing bowl. Add the milks and stir well. Pour mixture into ice cream freezer and add enough more milk to reach the fill line; stir.

Follow the directions for your ice cream freezer.

Note: You can add fresh fruit or berries when you add the milk, if desired.

file photo

Saturday, April 12, 2025

CHERRY CHOCOLATE PIE

I was going through a big envelope of recipe clippings when I came across this.  Sounds good to me and I thought it might to you, too.  Below the picture I will type in the instructions that are cut off.  Click on picture to enlarge.


Melt chocolate......

Beat cream cheese............................................Gradually add corn syrup, beating until
well blended............................................................................................................crust.

Bake in.............................................................................................................refrigerate
for at least...............................................