ALMOND ORANGE COOKIES WITH CHOCOLATE FILLING

1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cool completely.

CREAMY CHOCOLATE FILLING:
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla
In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use. 

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CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm. 

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an old Pillsbury recipe and photo

DARK CHOCOLATE CHUNK CHERRY CAKE FROM SOUTHERN LIVING 2006

Unsweetened cocoa

1 box (18 1/4-oz) yellow cake mix with pudding
1/2 cup sugar
1 box (3.8-oz) devil's food instant pudding mix
4 large eggs
3/4 cup vegetable oil
1/2 cup water
1 carton (8-oz) sour cream
1 tbsp vanilla extract
5 bars (3-oz) dark chocolate bars, divided (Ghirardelli works well)
1/2 cup coarsely chopped dried cherries
1 tbsp butter
1/3 cup heavy whipping cream

Grease a 12-cup Bundt pan, dust with the unsweetened cocoa and set aside.

In a large mixing bowl combine the cake mix, sugar, and pudding mix together; set aside.

With an electric mixer at medium speed, beat the eggs, oil, water, sour cream, and vanilla together until blended.  Gradually add to the cake mix mixture and beat for 2 minutes.

Coarsely chop 3 of the chocolate bars and fold, along with the cherries, into the cake batter.  Pour batter into the prepared Bundt pan.

Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Remove from pan, cool completely on wire rack.

Coarsely chop 1 chocolate bar; place in a small bowl with the butter.

Bring the whipping cream to a simmer in a small saucepan over medium-high heat.  Remove from heat and immediately pour over the chocolate and butter; whisk until smooth.  Cool for 3 minutes or until slightly thickened.  Drizzle chocolate over the cake. 

Coarsely chop the last chocolate bar and sprinkle over the cake.

Yield: 12 servings

Note: For the holidays, I like to place some well-drained maraschino cherries over the top.

WHITE FUDGE WITH BLACK WALNUTS

4 cups granulated sugar

1 tall can evaporated milk
1 stick butter
1 pkg (12-oz) white chocolate baking chips
1 1/2 cups chopped black walnuts*
1 tsp vanilla extract

Combine the sugar, evaporated milk, and butter in a heavy saucepan; bring to a rolling boil.  Cook 10 minutes; remove from the heat and stir in the chocolate chips, walnuts, and vanilla.  Mix well and pour into 9 x 13-inch buttered pan.  Cut into squares when firm.

*May use English walnuts or pecans if you prefer.

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APPLE PIE PHYLLO CUPS

These little phyllo cups are filled with an apple pie type filling.  They are like miniature apple pies.

FILLING:
8 cups peeled, chopped Gala apples
2 cups granulated sugar
1/2 cup water
2 tbsp butter, cut up
1 1/2 tbsp lemon juice
1 1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg

To make filling:  In a large skillet over medium-high heat, bring the apples, sugar, water, butter, and lemon juice to a boil.  Stir in the salt, cinnamon, and nutmeg.  Lower the heat to medium and boil gently 20 to 25 minutes or until the apples are tender and the liquid is reduced by half.

Remove from heat and crush apples with a potato masher until they form into a chunky style applesauce.  Allow to cool completely.

CUPS:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 pkg (16-oz) frozen phyllo, thawed
1/2 cup butter, melted
Powdered sugar for garnish

Preheat oven to 350 degrees.
Spray 12 muffin cups with nonstick cooking spray.

In a small teacup combine the sugar and cinnamon.

Layer 4 sheets of phyllo dough, lightly brushing each layer with the melted butter.  Cut the stack of dough into 6-inch squares discarding excess dough.  Press each square into a muffin cup and fill each with 1/3 cup of the filling mixture.  Fold the phyllo edges over the filling.  Brush with butter and sprinkle with the cinnamon sugar mixture. 

Bake at 350 degrees 30 to 35 minutes or until lightly browned.  Cool completely in the pan that is sitting on a wire rack.  Sprinkle with the powdered sugar just before serving.

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SELF-RISING FLOUR PIE CRUST

This recipe has been so popular I am repeating it from 2009.

2 cups self-rising flour

2/3 cup solid shortening
6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

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AMISH CHRISTMAS CANDY (STAINED GLASS)

1 stick butter
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional

Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.

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SWEET POTATO-CINNAMON SWIRL BREAD

1-pound sweet potato

Cooking spray

1/2 cup whole milk at between 110 and 115-degrees F

2 1/4 tsp active dry yeast

1/3 cup + 1 tsp sugar, divided

1 large egg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

1 tsp kosher salt

3 3/4 cups flour, spooned and leveled + more for work surface

Filling:

1/3 cup granulated sugar

1 tbsp ground cinnamon

4 tbsp (1/2-stick) unsalted butter, melted

1 large egg

Make the dough: Preheat oven to 400-degrees. Prick potato several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 to 1 1/2-hours. Cool completely. Peel the potato and discard the skin. Transfer the flesh to a food processor and process until very smooth (2 to 3 minutes). You need 1 cup of puree.

Lightly grease a bowl. Combine milk, yeast and 1 teaspoon sugar in a bowl. Let sit until foamy, 5 to 10 minutes (if mixture doesn't foam, discard and start again). Beat egg, cinnamon, ginger, nutmeg, sweet potato puree, and remaining 1/3 cup of sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add yeast mixture, flour and salt. Beat with the dough hook on medium-low speed until a smooth dough forms and pulls away from the sides of the bowl, 5 to 8 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.

Make the filling and assemble the bread: Combine sugar and cinnamon in a bowl. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides. Turn dough out onto a lightly floured work surface and roll into a 9-by-18-inch rectangle. Brush butter on dough, then sprinkle with cinnamon sugar mixture. Starting a one of the short ends, roll dough into a tight log and pinch ends closed. Transfer to the prepared pan, seam side down. Loosely cover with plastic wrap and allow to rise until almost doubled in size, 1 to 1 1/2 hours.

Preheat oven to 350-degrees. Whisk together egg and 1 tablespoon water in a bowl. Lightly brush on the dough. Bake until top is set and golden brown, 35 to 40 minutes. Cool in pan 15 minutes then transfer to a wire rack to cool completely.

recipe and photo, Country Living 2025

NO BAKE CARAMEL PECAN PUMPKIN PIE (DIABETIC INSTRUCTIONS INCLUDED)

1/4 cup caramel ice cream topping

1 Graham cracker pie crust (or regular deep-dish baked pie shell)
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) frozen whipped topping mix, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish

Pour the caramel topping over the bottom of the Graham cracker crust; sprinkle the pecans over the caramel.

In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well.  Stir in 1 1/2 cups of the thawed whipped topping.  Spread the mixture over the pecans in the crust.

Refrigerate pie for at least 1 hour before serving.

To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans.  Drizzle the garnish caramel overall.

Yield: 8 to 10 servings.

NOTE: You can easily make this a diabetic-friendly pie by using a regular sugar-free baked pie shell, sugar-free caramel topping, pudding mix, and frozen whipped topping.  For diabetics I would cut the pie into 10 wedges as portion control is important for all diabetics!

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BUTTERSCOTCH BANANA PUDDING PIE

Two of my favorites are combined in the 2013 Southern Living Recipe and Photo.

• 74 vanilla wafers (1 [11-oz.] package), divided
• 1/2 cup finely chopped toasted pecans
• 1/2 cup butter, melted 
• 2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
• 2 large ripe bananas, sliced 
• Butterscotch Filling (see recipe below)
• 4 large egg whites 
• 1/2 cup sugar
• 1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
• 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).
• 3. Arrange bananas over candy bars. Prepare Filling and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)
• 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.
• 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.

Butterscotch Filling:

3/4 cup firmly packed light brown sugar

1/3 cup flour

1/8 tsp salt

6 large egg yolks

2 cups milk

2 tsp vanilla extract

In a heavy saucepan, whisk together the sugar, flour and salt. When whisked together well, whisk in the egg yolks and milk until blended.

Cook mixture over medium-low heat, whisking constantly, for 10 to 12 minutes or until it resembles a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat; stir in the vanilla.

 

CINNAMON CHIP DANISH

16 frozen dinner rolls, thawed and risen (I recommend Rhodes)
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
Vanilla Glaze (recipe below)

In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture.

Spray a board or countertop with non-stick cooking spray. Combine the rolls and roll out into an 18 x 12-inch rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch-wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Spray a baking sheet with non-stick cooking spray. Supporting the braid with both hands, place it diagonally on the baking sheet. Cover with non-stick sprayed plastic wrap and let rise in a warm place for 25 to 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown. Cool and drizzle with the glaze below. Sprinkle the reserved cinnamon chips over the glazed top.

Vanilla Glaze:
1/2 cup powdered sugar
1 1/2 tsp softened butter
enough milk to make of the desired drizzle consistency

Stir the powdered sugar and butter together in a small bowl. Add milk until you have the needed consistency.

Note: Chocolate Chips or Peanut Butter Chips also work well in this recipe.

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BANANA SPLIT CAKE

This recipe was given to me by a family friend many years ago when my children were young (I now have 7 grandchildren.)

First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted

Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)

Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla

Third Layer:
3 large bananas, sliced and dipped in pineapple juice

Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas

Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.

Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.

Cover and keep refrigerated.

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OLD FASHION GINGERBREAD WITH SUNSHINE FLUFF

This recipe is from my old-fashion recipe collection; had it since the 60s.

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup boiling water

Grease an 8-inch square baking pan very well; set aside.
Preheat oven to 350 degrees.

Stir shortening until softened.  Gradually add the sugar, creaming until light and fluffy.  Add the egg and the molasses, beating thoroughly.

Sift the flour, salt, soda, ginger, and cinnamon together; add to the other mixture alternately with the boiling water.  Beat well after each addition.

Bake in the prepared pan for 35 to 40 minutes at 350 degrees or until done.

Cut and serve warm topped with the Sunshine Fluff below.

SUNSHINE FLUFF:
1 egg
1/2 cup sugar
1 tsp grated orange rind
1 tsp grated lemon rind
2 tbsp lemon juice
1 cup whipping cream, whipped

In a saucepan, beat the egg and add the sugar, lemon rind, orange rind, and lemon juice.  Cook over low heat while stirring constantly until thick, about 5 minutes.  Allow to cool thoroughly.

Fold the whipping cream into the cooled mixture.  Chill before serving.

Yield: 2 cups

Serve with a thin orange or lemon slice on top, if desired.

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DEEP DISH APPLE PIE FROM TASTE OF HOME

Crust:

2 cups all-purpose flour

1/2 cup shortening
1 egg
1/4 cup cold water
2 tbsp white vinegar

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Filling:

10 cups (approximately 8 medium apples) peeled, sliced tart apples
1 tsp lemon juice
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp butter
1 egg
1 tbsp milk

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk, brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender.

Remove from oven to a wire rack to cool.

Yield: 15 servings 

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MARINATED STRAWBERRIES

2 tbsp fresh lime juice

2 tbsp honey

1/2 tsp olive oil

1/2 tsp cracked black pepper

1-quart fresh strawberries, halved (your preference)

Grated lime rind, optional for garnish

Combine lime juice, honey, olive oil and pepper, stirring with a whisk. Add strawberries and toss to coat. Cover and chill. Sprinkle with the lime rind before serving, if using.

Yield: 4 servings of 3/4 cup each.

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BANANA BREAD BARS WITH BROWN BUTTER FROSTING

I got this recipe from a friend. I have not yet made these but have heard they are great. The recipe sent to me is called Banana Bread Brownies. I changed the name to bars. Sorry but I have this thing about brownies. Brownies are supposed to be chocolate!

1-1/2 c. sugar

1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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SOUTHERN BUTTERMILK PIE

1/2c buttermilk

1 3/4c sugar 
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Note: This is from a fellow poster on Just A Pinch

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A CUP OF HONEY-GINGER HOT TEA

1-inch piece fresh ginger, peeled & grated on large side of grater to make 1 tbsp

1 regular green tea bag
1 tbsp lemon juice
2 tbsp honey
1 cup boiling water

Squeeze the juice from the ginger into a teacup; discard solids.  Place the tea bag, lemon juice and honey into a teacup.  Pour the boiling water into the cup, cover and steep for 3 minutes.  Remove tea bag, squeeze gently and discard.

Yield: 1 cup tea

Note: Green tea is an excellent source of antioxidants that may inhibit cancer growth.  This tea is a good beverage for those fighting nausea.

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MACADAMIA NUT PIE

1 deep dish 9" pie shell

3 eggs

1 cup granulated sugar

1 1/2 tbsp flour

1/3 cup butter, melted

1 cup dark corn syrup

1 1/3 cups Macadamia nut bits

1 tsp vanilla extract

Preheat oven to 400 degrees.

In a mixing bowl, combine eggs, sugar, flour, butter, corn syrup, nuts and vanilla. Pour mixture into the unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake another 40-45 minutes until golden brown.

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UPSIDE DOWN STRAWBERRY CHEESECAKE

1 cup (1/2 pint) heavy cream

1 (8-ounce) package cream cheese, softened

1 (4-serving) package vanilla instant pudding and pie filling mix

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon lemon juice

1 pint fresh strawberries, washed, hulled, and halved

4 graham crackers, crumbled

In a medium bowl, beat heavy cream until stiff peaks form; set aside.
 In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth.

Add whipped cream and stir until well blended. Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham crackers.
 Serve, or cover and chill until ready to serve.

Note: This is a Mr. Food recipe I have had for years. It is very easy and quite tasty.

CHOCOLATE OAT CHEWIES

 This is one of my older but favorite cookie recipes. Click on the pictures to enlarge for easier reading.