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.

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.

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.

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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.

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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.

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

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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

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!

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QUICK AND EASY PRALINE BARS

24 Graham cracker squares

1/2 cup brown sugar, packed
1 stick butter
1/2 tsp vanilla extract
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees.

Arrange the Graham crackers in a single layer on a jelly-roll pan.

In a 2-quart saucepan, cook the brown sugar and butter to boiling; boil 1 minute while stirring constantly.  Remove pan from the heat and stir in the vanilla extract.  Pour the mixture over the Graham crackers and spread out evenly.  Sprinkle the pecans over the hot mixture.  Bake about 10 minutes or until bubbly.  Allow to cool slightly before serving.

Yield: 24 bars

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PEANUT BUTTER CUP PARFAITS

1 pkg (3.9-oz) instant chocolate pudding mix

2 cups + 2 tbsp milk

1/4 cup creamy peanut butter

1 1/2 cups heavy cream

2 tbsp sugar

Chocolate sprinkles and peanut butter cups, optional for garnish

Prepare pudding mix according to the directions using the 2 cups of milk. Transfer 3/4 cup of the pudding to a bowl and whisk in the peanut butter and the 2 tablespoons of milk.

On medium-high setting, beat cream and sugar until stiff. Fold 1 1/2 cups of the peanut butter mixture into the cream. Divide half among 6 (6-oz) glasses. Top with the chocolate pudding mixture then the remaining peanut butter mixture. Transfer the remaining cream to a pastry bag fitted with a large star tip. Pipe on top. Cover and chill 1 hour.

If using, add the garnishes before serving.

recipe and photo Woman's World 2024

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.

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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.

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Yield: 4 servings

Note: This recipe works best with fresh fruit.  If you do not have fresh fruit, use unsweetened frozen fruit.

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.

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.

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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.

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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.

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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.

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

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. 

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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.

 

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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

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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

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.

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

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