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

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

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

"LAZY MAN'S PIE - PEACH COBBLER

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

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

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

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

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

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

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

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

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

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

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

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

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