Monday, June 30, 2025

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.
2 tbsp solid shortening
1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.

Saturday, June 28, 2025

SOUR CREAM RAISIN PIE

1/2 lb raisins

1/2 c. brown sugar

3/4 c. sour cream

3 eggs

3/4 c. pecans

2 T flour

1/4 tsp salt

1 c. sugar 

1 tsp vanilla

2 T butter

Cook raisins in water until tender, drain and let cool. 

Mix both sugars, flour and salt together.

Beat eggs until fluffy and mix into the sugars. Add the sour cream and vanilla. Mix well. Add pecans. Add melted butter, mix well. Put raisins into an unbaked pie shell. Pour filling over the raisins.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees until done.

file photo for reference

Friday, June 27, 2025

POPPY SEED TORTE

1/3 cup poppy seeds
3/4 cup milk
1 1/2 tsp vanilla extract
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 cups cake flour
2 1/2 tsp baking powder
1/4 tsp salt
4 egg whites, stiffly beaten (save yolks for filling)

Preheat oven to 375.
Grease well and lightly flour two 8-inch round cake pans; set aside.

Place the poppy seeds and milk in a small bowl; soad for 1 hour then add the vanilla.

Cream together the butter and sugar until fluffy; add the poppy seed mixture.

Sift together the cake flour, baking powder, and salt; add to the butter/sugar mixture.  Gently fold in the egg whites.  Spread the mixture into the prepared cake pans.

Bake cakes at 375 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pans for 5 minutes.  Remove from pans and cool completely on wire racks.

FILLING:
3/4 cup granulated sugar
5 tsp cornstarch
2 1/4 cups milk
6 egg yolks, beaten lightly
1 tsp vanilla extract
1/4 cup chopped walnuts or pecans, optional
powdered sugar, for dusting
Couple of fresh mint sprigs for garnish, if desired
2 to 4 fresh berries for garnish, if desired

In a saucepan, combine the granulated sugar, cornstarch, milk, and egg yolks, cook while stirring until thickened and bubbly.  Remove from heat and add the vanilla.  Stir in nuts, if using.

Cut each of the cake layers in half crosswise.  Place one layer on cake plate and spread with 1/3 of the filling.  Top filling with a second layer and top with another third on the filling; repeat once more.  Place last layer atop the filling and dust with powdered sugar.  Add a mint sprig and a few fresh berries of your choice to the center as garnish, if desired.

(I got the basic idea for this recipe many years ago from a Reiman's Publication Article.)

Thursday, June 26, 2025

CHOCOLATE CARAMEL PECAN CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
6 tbsp butter, melted

Combine crumbs and butter; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Remove from oven and prepare filling.

Filling:
1 bag (14-oz) caramels
1 can (5-oz) evaporated milk
1 cup chopped, toasted pecans
2 pkg (8-oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

In a heavy 1 1/2 to 2 quart saucepan, melt caramels with the milk over low heat; stir frequently until smooth. Pour mixture over the crust and top with the pecan pieces.

Combine the cream cheese, sugar, and vanilla; mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Blend the melted chocolate into the cream cheese mixture and pour over the pecans.

Bake at 350 degrees for 40 minutes.

Loosen cake around edges; cool before removing sides of pan.
Chill cake until ready to serve. Before serving, garnish with whipped cream and finely chopped pecans, if desired.

Yield: 10-12 servings
my version of a Kraft Foods recipe - Kraft Photo

Wednesday, June 25, 2025

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So, for all the brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo
FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

Tuesday, June 24, 2025

NEIGHBOR'S CHOCOLATE CHIP COOKIES

My childhood friend posted this recipe on facebook. The rave about it was it contained no white sugar. Okay, it still has 2 cups of sugar, so it is not a diet recipe, as the writer indicated. Having said that, the picture of the cookies looks delicious (the writer said she had just taken them from her oven), and the recipe sounds delicious. Why not give this a try?

I am done with the Toll House Chocolate Chip recipe! Like so many other posts, they turn out flat and spread out. Maybe it’s the added water in butter our moms didn’t have. I like butter not Crisco and I like them to have some puffiness. This is how my neighbor makes them and they are always delicious and look perfect. I just took these out of the oven and they are delish! This is her recipe. No white sugar!
Neighbor Judy Chocolate chip cookies
Cream 1 stick of butter, soften (I used salted butter)
2 cups of light brown sugar
Mix with 2 eggs and
1 1/2 teaspoon vanilla
Mix
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Add to wet ingredients
Then add 1 bag semi sweet choc chips
Drop by a teaspoon full and put it on the pan and bake. You can make them bigger or smaller which ever
you prefer.
350 oven, 8-9 Min. Take them out when the top is a-little touch of brown, let them sit on the cookie sheet to finish cooking.


Monday, June 23, 2025

GRANDMA'S STRAWBERRY SHORTCAKE

This is a delicious Hoosier recipe.

1-quart fresh strawberries, sliced
1 cup + 2 tbsp granulated sugar, divided
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 large egg
1/2 cup cream
butter
whipped cream

Combine the sliced strawberries with the 1 cup of sugar and set aside.

Sift the flours, baking powder, 2 tablespoons of sugar, and salt together into a large bowl.  Cut in the butter until the mixture is crumbly.

In a smaller bowl, beat the egg and add the cream.  Add egg mixture to the crumb mixture; stir just until moistened.

Pat mixture into an 8-inch square baking pan.  Bake at 450 degrees for 15 to 20 minutes just until golden brown.  Remove from the pan and cool completely on a wire rack. 

Just before serving, cut cake into horizontally.  Butter the bottom layer and spoon half the berries over the top.  Place the second layer over the berries and top with the remaining half of the berries.
Cut into individual servings and add a dollop of whipped cream to each.

file photo for reference

Saturday, June 21, 2025

OH-SO-PEANUTTY LAYERED BROWNIES

This blog regularly gets requests for brownie recipes.  So today I am adding another brownie recipe, this one for the peanut/chocolate fans out there!  How about this chocolate brownie sandwiched between layers of peanuts and peanut butter?  Yum!

CRUST:
1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup finely crushed graham cracker crumbs
1/4 cup granulated sugar
1/2 cup chopped salted peanuts

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with aluminum foil and spray foil with a nonstick cooking spray; set aside.

In a small mixing bowl combine the butter, both flours, graham cracker crumbs, and sugar.  Press the mixture over the sprayed foil in the pan.  Bake crust for 10 to 12 minutes until set; remove from the oven to a wire rack to cool.  Sprinkle the peanuts over the crust.  Prepare the brownie layer while crust cools.

BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
4 squares (1-oz each) unsweetened chocolate, chopped up
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour

Melt the butter and chocolate together in a microwave-proof bowl, in the microwave; stirring until completely smooth.

In a large mixing bowl combine the the eggs, sugar, and vanilla extract together; add the chocolate mixture and mix until well combined.   Add the whole-wheat flour, mixing well.  Add the all-purpose flour and mix until well combined.  Spread the brownie mixture over the crust and peanuts.

Bake at 350 degrees for 30 minutes or more until a wooden toothpick inserted in the center comes out clean.  Cool again on the wire rack.  While brownie cools, make the topping.

TOPPING:
1 cup creamy peanut butter, warmed in microwave for 30 seconds to soften
1 carton (12-oz) frozen whipped topping, thawed
12 miniature Reese's peanut butter cups, chopped coarsely for garnish

Gradually stir the whipped topping into the warmed peanut butter until well blended.  Spread topping over the brownies; cover and refrigerate for at least an hour.

Before cutting to serve, sprinkle the chopped peanut butter cups over the top.  Cut into 24 squares and serve.

Any leftovers should be stored in the refrigerator.

Note: The basic idea for this brownie is from a quite old TOH.

Wednesday, June 18, 2025

GOLDEN COCONUT PEACH PIE

4 to 4 1/2 cups sliced fresh peaches
1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
dash of salt, optional
1/4 cup fresh orange juice
1 9-inch unbaked pie shell
2 tbsp butter
2 cups flaked coconut
1 can (5-oz) evaporated milk
1 beaten egg
1/4 cup sugar
1/4 cup almond (or vanilla) extract

Preheat oven to 450 degrees.

Combine the peaches, 1/2 cup sugar, flour, nutmeg, salt-if using, and orange juice in a medium mixing bowl.  Pour the mixture into the unbaked pie shell.  Cut the butter into thin pats and use to dot the top of the peach mixture.  Bake pie at 450 degrees for 15 minutes.

While pie is baking, combine the coconut, evaporated milk, egg, 1/4 cup sugar, and extract.  Pour this over the hot pie.  Reduce the oven temperature to 350 degrees and bake until the coconut is toasted, about 35 to 40 minutes.  Delicious served either warm or chilled.

Store pie in refrigerator.
file photo










Monday, June 16, 2025

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced
4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency
To serve, scoop into individual serving dishes and garnish with fresh berries or serve in ice cream cones, if desired

file photo

Sunday, June 15, 2025

BETTER THE NEXT DAY MILKY WAY CAKE

2 tbsp butter for greasing pan
1 1/2 cups butter, divided
1 cup finely chopped pecans
14-oz Milky Way Candy Bars, cut-up
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 325 degrees.
Grease - using the 2 tablespoons butter - a 10-inch Bundt pan; add the chopped pecans tilting and rotating to cover the bottom and sides of pan and set aside.  Leave any loose nuts in the pan.

In a heavy saucepan over low heat, combine the candy bars and the 1/2 cup of butter.  Stir while cooking until the candy is melted and smooth.  Remove from heat; cool.

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

In a large mixing bowl, using an electric mixer, beat the 1 cup of butter and the sugar until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla and candy/butter mixture.  Alternately add in the flour mixture and the buttermilk until well blended.  Using a rubber spatula, scrape the batter into the prepared pan.

Bake cake at 325 degrees for approximately 1 hour until a wooden pick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack for half an hour then invert onto the rack.  Carefully remove the pan and allow cake to cool completely.

This cake is even better the second day as the title indicates.  It also freezes well making it a great cake to have for unexpected needs. 

Saturday, June 14, 2025

CREME BRULEE TART

Preheat oven to 375 degrees.

COOKIE CRUST:
1 1/2 cups all-purpose flour
2/3 cup butter, softened
1/3 cup confectioners' sugar

Mix altogether until crumbly.  Using hands, mix until dough forms.

Press dough into the bottom and 1 1/2-inches up the sides of an 8-inch ungreased springform pan.  Bake crust at 375 degrees until light brown and set, about 12-14 minutes.

TART FILLING:
1/2 cup packed brown sugar
3 tbsp butter, softened
1/2 cup chopped pecans, optional
2 tbsp granulated sugar
1 tbsp all-purpose flour
3 egg yolks
2 cups whipping cream
1/4 cup orange marmalade
1 tbsp water
2 cups seasonal fresh fruits and/or berries

In a small saucepan heat the brown sugar and butter over medium heat until butter is melted; carefully spread over the crust.  If using pecans, sprinkle them over the sugar mixture.  Place back in oven and bake until the brown sugar mixture begins to soften and melt, about 4 to 5 minutes.

Mix the granulated sugar and the flour together; stir in the egg yolks.  Using a hand beater or wire whisk, beat until thick.

Heat the whipping cream to scalding in a 2-quart heavy-duty saucepan.  Stir 2 tablespoons of the heated cream into the egg yolk mixture until smooth.  Stir the egg yolk mixture into the cream and cook over medium heat stirring constantly.  Cook about 3 minutes or until the mixture thickens; cool slightly.  Pour the mixture over the brown sugar in the crust.

Cover and refrigerate for at least 2 to 3 hours until chilled.

Before serving, heat the orange marmalade and water over low heat until the marmalade is melted.  Allow to cool slightly.  Decorate the tart with the fresh fruit/berries and spoon the marmalade mixture over the fruit.

Yield: 8 to 10 servings.

file photo

Friday, June 13, 2025

MARKET STREET'S PEACH SHORTCAKES

This recipe is from one of the large grocery stores in our area.

1 cup flour (I always recommend white whole-wheat)
1/4 cup + 2 tbsp granulated sugar, divided
2 tsp baking powder
1/2 tsp lemon zest
4-oz cream cheese, cubed
1/3 cup + 1 tbsp milk, divided
3 large fresh peaches, sliced
1 1/2 tbsp lemon juice
1 cup thawed whipped topping

Preheat oven to 425 degrees.

Mix flour, 2 tablespoons granulated sugar, baking powder and lemon zest together in a large bowl. Cut in the cream cheese using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in the 1/3 cup of milk until a dough forms.

Using floured hands, divided dough into 8 pieces and shape each piece into a ball.

Spray a baking sheet with nonstick cooking spray and place balls 3-inches apart on the sheet. Flatten each to 1/2-inch thickness. Brush the tops lightly with the remaining milk and sprinkle with 2 teaspoons of the remaining sugar.

Bake at 425 degrees 12 to 15 minutes until golden brown. Meanwhile combine the peaches, remaining sugar and lemon juice.

Allow shortcakes to cool slightly and then split half crosswise. Right before serving, fill with the peaches and cool whip.

Yield: 8 servings
Market Street Photo

Thursday, June 12, 2025

PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone has been interested in brownie recipes lately.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe. Note: This is a repost from 2019.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.
FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the peanut butter chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve. 

I've had this recipe for years, not sure of the origin,'/
Fron the looks, I would say it is from a Reiman Publication.

Wednesday, June 11, 2025

BROWNIES WITH HAZELNUTS

1 cup butter, melted
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup hazelnuts, chopped

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

Combine the butter and sugar in a large mixing bowl.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla with the last egg.

In a small bowl combine the two flours, cocoa powder, baking powder, and salt.  Add the flour mixture to the egg mixture, mixing until well combined.  Fold in the chopped nuts.  Spread the mixture into the prepared baking pan. 

Bake brownies at 350 degrees 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean.  Never over-bake brownies!  Cool completely on a wire rack then frost with the following frosting.

Brownie Frosting:
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter
1/2 cup hazelnuts that have been coarsely chopped

In a microwave-safe bowl, heat the chocolate chips and whipping cream in the microwave until the chips are melted and mixture is smooth.  Stir in the butter until completely melted.  Cover bowl and refrigerate about a half hour or until the frosting is set enough to spread.  Stir about every 5 to 10 minutes during the chilling process. 

Frost the cooled brownies and sprinkle with the chopped hazelnuts.  Cut into 24 squares.

file photo

NORMA'S OLD FASHION CREAM PIE

Norma and my mom were best friends in the high school days. Later Norma's husband was my daughter's school bus driver. This recipe is on my Vintage Recipe Blog where you will find many old fashion recipes.

1 cup white sugar

1 cup brown sugar

1 egg, beaten

4 level T. flour

1 1/2 cup milk

Pinch of salt

1 tsp. melted butter

1/4 tsp. nutmeg or cinnamon

Mix together and put in unbaked pie shell. Bake at 350 degrees until firm.

file photo for reference only

Tuesday, June 10, 2025

STRAWBERRY - WITH A TOUCH OF ORANGE - TART

1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut up
1 large egg, slightly beaten
2/3 cup buttermilk
1 tbsp orange marmalade
1 lb fresh strawberries, stemmed and cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tbsp sugar

Preheat oven to 425 degrees.
Lightly grease a 9-inch tart pan.

Place, in listed order, the following ingredients in food processor; flour, cornmeal, 2 tablespoons sugar, baking powder, salt, and butter.  Process for 20 seconds or until the mixture resembles coarse sand.  Remove to a large bowl.

In a small mixing bowl, using a wire whisk, whisk the egg and buttermilk together; add to the flour mixture in the large bowl.  Stir mixture just until moistened and a dough forms.  Place on a floured surface and knead 3 to 4 times.  Press dough on bottom and up sides of the prepared tart pan.

Bake tart shell at 425 degrees for around 20 minutes until golden brown and firm to the touch.

Microwave the 1 tablespoon of orange marmalade on high for 10 seconds; brush over the crust.  Allow crust to cool for 45 minutes.

Stir the strawberries and 1/2 cup of the orange marmalade together.

Beat the heavy cream with the 2 tablespoons of sugar with an electric mixer set at medium speed until soft peaks form.  Spoon the whipped cream onto the tart crust.  Top with the strawberries.  If desired, garnish with a fresh mint leaf.
Note: This is an old recipe from Southern Living.

Monday, June 9, 2025

PENNSYLVANIA FRUIT SALAD

I have had this recipe for years. I do not remember where I got it but it was probably a Reiman Publication. I used to get most of their magazines faithfully.

1 can (11-oz) mandarin oranges, drained
1 can (20-oz) pineapple chunks in their own juice, drained with juice reserved
1 can (16-oz) sliced peaches, drained, cut into bite-size pieces
3 firm bananas, sliced and dipped in the pineapple juice
2 unpeeled red apples, cored and diced

Combine all the fruits in a large serving bowl.

SAUCE:
1 pkg (3.4-oz) instant vanilla pudding mix
1 cup cold milk
1/3 cup frozen orange juice concentrate, thawed but undiluted
3/4 cup sour cream

In a small mixing bowl, combine all the dressing ingredients; beat with a wire whisk until smooth and thickened.  Gently fold into the fruit mixture.

Cover the fruit salad and chill for at least 2 hours before serving.

Yield: 8 to 10 servings
The file photo.

Sunday, June 8, 2025

PEANUT BUTTER-CHOCOLATE CHIP PARFAIT

2/3 block (3-oz size) cream cheese, softened
6 tbsp creamy peanut butter
3/4 cup whipped cream
1/2 cup + 2 tbsp graham cracker crumbs
1 tbsp granulated sugar
4 1/2 tsp butter, melted
1 1/4 cups miniature chocolate chips

In a small mixing bowl, beat the peanut butter with the cream cheese until smooth; fold in a half cup of the whipped cream; set aside.

Combine the cracker crumbs with the sugar; stir in the butter until coarse crumbs are formed.  Press a tablespoon of the graham cracker mixture into each of four parfait glasses.

Spoon 2 tablespoons of the peanut butter mixture over the crumbs and sprinkle with 2 tablespoons of the chocolate chips.  Repeat the layers.

Divide the remaining whipped cream among the four parfaits then top each with the remaining chocolate chips.
file photo


Saturday, June 7, 2025

TRIPLE BERRY SMOOTHIE

1 cup frozen triple berries
1 cup soy milk (vanilla-flavored will make smoothie too sweet)
1/2 large banana, sliced
2 tsp honey

Place the berries, milk, banana, and honey in blender container.  Blend on high until smooth but thick, about half a minute.  Should be served immediately.

Note: This recipe makes 2 servings of 10-oz each.  Cut ingredients in half for 1 smoothie.
file photo
You can "fancy up" this drink by giving your glass a sugar rim.  Wet the rim of glass with water or by running a lemon or lime on the edge.  Dip the glass into sugar.

Friday, June 6, 2025

ICE CREAM BREAD

2 cups vanilla ice cream*, melted
1 1/4 cups self-rising flour
1/4 cup chocolate chips, optional
1/4 cup rainbow sprinkles, optional

  1. Preheat your oven to 350˚F (175˚C).
  2. Cut a piece of parchment paper that will fit the bottom of a loaf pan and extended over the ends of the pan. You will use the paper to lift the bread from the pan.
  3. Combine melted ice cream and self-rising flour. Mix until well combined.
  4. Add any additional sprinkles, chocolate chips, or goodies to the batter.
  5. Line a loaf pan with parchment paper and grease with a nonstick spray.
  6. Pour batter into a loaf pan and spread evenly.
  7. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
  8. Allow to cool fully before cutting.
  9. *You may choose any ice cream flavor. Be aware, though, low-fat and/or dairy-free ice creams are not recommended as they will produce an inferior product.
  10. Adapted from TASTY
  11. file photo

Thursday, June 5, 2025

PECAN BALLS

1/2 lb butter (use the real thing), room temperature
4 tbsp granulated sugar
2 cups flour (I use 1 cup white whole wheat and 1 cup all-purpose)
1/2 tsp salt
1 cup chopped pecans
2 tsp vanilla
powdered sugar for dusting

Preheat oven to 350 degrees.

In a large bowl, combine the butter, sugar, flour, salt, pecans, and vanilla until well combined.

Roll mixture into small balls about the size of walnuts; place on an ungreased cookie sheet.

Bake at 350 degrees for 20 minutes.

Remove cookies from oven and cool slightly. While still warm, roll in powdered sugar. After cookies are completely cooled, roll again in powdered sugar.

photo from big oven

Wednesday, June 4, 2025

ORANGE ICED TEA

2 large oranges
4 cups boiling water
5 black tea bags
Ice cubes
honey to taste

Use a vegetable peeler to peel the oranges, being careful not to include the white part. Keep peel in a continuous piece if possible as you don't want to deal with a lot of little pieces of peel.  (Eat the oranges or use sections or slices in the tea.)

In a large heat proof pitcher, pour the boiling water over the tea bags and the orange peel; cover pitcher and allow tea to steep for 5 minutes.  Using a large slotted spoon, remove the tea bags.  Leave the peel in the tea and refrigerate for at least 30 minutes.

To serve, remove the peel and pour over ice into glasses.  Use honey to sweeten to suit your taste.
A great treat on hot summer days!
file photo