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

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

CAKE:

1 box yellow cake mix

1 cup pumpkin puree

1/2 cup water

1/3 cup canola oil

4 eggs

2 tsp pumpkin pie spice

TOPPING:

1 jar (about 12-oz) hot fudge topping

1 container fluffy white or creamy vanilla icing

2/3 cup caramel topping

1/4 cup chopped pecans, toasted

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.

Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.

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

Drop frosting by spoonfuls onto cake; spread evenly.

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

This is an old Betty Crocker recipe and photo.

CREAMY BUTTER PECAN FUDGE

1/2 cup butter

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

Butter an 8-inch square pan and set aside.

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

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

file photo

MINT MOUSSE LAYERED BROWNIES

Brownie Layer:

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

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

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

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

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

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

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

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

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

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

Keep brownies stored in the refrigerator.

file photo of this recipe

SILKY LEMON CREAM PIE

1 baked 9-inch pie shell, cooled

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

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

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

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

Yield: 8 servings

file photo for reference only

DAN'S HOMEMADE VANILLA ICE CREAM

4 large eggs

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

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

Follow the directions for your ice cream freezer.

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

file photo

CHERRY CHOCOLATE PIE

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

Melt chocolate......

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

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

CARROT-PINEAPPLE MUFFINS

1 cup canola oil

1 cup sugar
3 eggs
1 tbsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups peeled, shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 cup crushed pineapple

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners or grease; set aside.

In large mixing bowl, blend the oil, sugar, eggs, and vanilla.

In a smaller bowl, combine the flour, cinnamon, baking soda, and salt; add to the first mixture.

Blend the carrots, coconut, nuts, and pineapple into the batter. Divide batter between the prepared muffin cups and bake at 350 degrees for 20-25 minutes.

Note: If you prefer, bake in a 9" x 12" greased pan for a cake rather than muffins.

dishmaps photo

FRESH STRAWBERRY-RHUBARB PIE

2 cups  sliced rhubarb

2 cups  halved strawberries

1-1/4

cups  sugar

1/4

cup  MINUTE Tapioca

1

pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1

Tbsp.  butter or margarine

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.

Note: This is a Kraft Foods recipe.

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree

4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of an

ice cream freezer and follow your ice cream freezer's directions.

file photo

PINK LEMONADE ICE CREAM PIE

3/4 cup gingersnaps*

2/3 cup graham cracker crumbs*
1 tbsp granulated sugar
1/4 cup butter, melted
1 quart vanilla ice cream, softened
1 can (6-oz) frozen pink lemonade concentrate, thawed

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick spray; set aside.

Crush gingersnaps and add the the graham cracker crumbs; mix in the sugar and butter. Press mixture firmly into the prepared pie pan covering the bottom and sides. Bake at 350 degrees 10 minutes; cool.

Combine the ice cream and lemonade concentrate in a bowl; mix well. Pour into the cooled crust.

Free pie until firm.

*May use all graham cracker crumbs or use a prepared graham cracker crust.

file photo.

STRAWBERRY CUPCAKES WITH VANILLA FILLING

1 pkg (16-oz) angel food cake mix

2 tsp vanilla extract
3 cups halved strawberries (fresh berries)
Prepared Homemade Vanilla Custard (previous recipe on this blog)
24 fresh mint sprigs, if desired

Preheat oven to 325 degrees.
Line 24 cupcake tins with paper liners.

Make the cake mix according to package directions using a paddle attachment on mixer.  Stir in the vanilla.  Spoon the batter into the paper-lined muffin cups; fill cups full.  (The cakes will rise over the edges of the paper cups; gently loosen with a paring knife.)  Bake at 325 degrees for 20 to 25 minutes in the center of the oven.  Toothpick test for doneness.  Allow to cool in the pans on wire racks for 10 minutes.

Gently loosen cakes with the paring knife and remove from the pans to the wire racks; cool completely.  This will take around 20 minutes.

Scoop out centers of cakes (use discarded cake for other purposes), leaving 1/2-inch of cake on the bottom and the sides.  Pipe the vanilla custard into the cake cavities.  Top with the strawberry halves.  Cover cakes and refrigerate until serving time.

file photo

HOMEMADE VANILLA CUSTARD

2 1/2 cups milk

3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 tsp vanilla extract

Whisk together the milk,  sugar, flour, and egg yolks in a heavy-duty 3-quart saucepan.  Cook mixture over medium heat, while whisking constantly, for 10 to 12 minutes or until thickened.  Remove from the heat then stir in the vanilla extract.  Cover and chill for 3 hours before serving or using in a recipe.

file photo

INDIVIDUAL SALTED CARAMEL PUMPKIN PIES

1 refrigerated roll of pie crust for a 9-inch pie

1 can (15-oz) pumpkin (not pumpkin pie filling)
2 3-oz pkgs cream cheese, room temperature
1/2 cup caramel sauce + more for drizzle
1 tsp pumpkin pie spice
2 large eggs
Flaky salt for topping
Whipped cream for serving

Preheat oven to 425 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

Roll out the pie crust into a 12-inch circle. Use a 2 1/4-inch biscuit cutter or glass to cut out 12 circles of the crust. Set the dough rounds in the bottom of each of the muffin cups. Bake about 6 minutes or until golden brown. Allow to cool slightly. Lower oven temperature to 325 degrees.

In a large bowl, whisk together the pumpkin puree, cream cheese, caramel sauce, and pumpkin pie spice until smooth. Whisk in the eggs.

Divide the pumpkin mixture evenly into the 12 muffin tins. Sprinkle a little flaky salt over the top of each.

Bake at 325 degrees about 25 minutes until the filling is set, lightly browned and domed on top.  Remove from oven and allow to cool completely on a wire rack in the muffin tin/s.

To remove pies, slide a small offset spatula or butter knife around the pies and under the bottoms to loosen. Remove to serving plates and serve topped with whipped cream, drizzled with caramel sauce and a sprinkle of flaky salt.

Yield: 12 individual pies

file photo

CREAM CHEESE PASTRY CRUST

1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp cold unsalted butter, cut into pieces
2-oz cold cream cheese, cut into pieces
1 tsp apple cider vinegar
2 tbsp ice water

In a food processor, pulse flour, sugar, salt; add butter and pulse until it is the size of peas. Add cream cheese and pulse again until the size of peas. Add the vinegar and water; pulse again until dough holds together when squeezed.

Gather dough into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours before using.

Yield: 1 disk

photo from pinterest

 

RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cup all-purpose flour

3/4 cup granulated sugar
3/4 cup butter, room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 large egg
1 tsp almond extract

Topping:
1 block (8-oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.
Grease and flour the bottom and sides of a 9" or 10" springform pan; set aside.

In a small mixing bowl, combine the flour and 3/4 cup granulated sugar; cut in butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture; set aside.

To the remaining flour mixture, add the baking powder, baking soda, salt, sour cream, 1 egg, and the almond extract; blend well. Spread mixture over the bottom and 2" up the sides of the prepared pan.

To make topping:
In a small bowl, combine cream cheese, sugar, sugar, and egg; blend well. Pour over the batter in the pan.

Slightly warm the raspberry preserves and carefully spread over the filling.

In a small bowl, combine the reserved crumb mixture with the almonds; sprinkle over the preserves.

Bake cake at 350 degrees for 45-55 minutes or until the filling is set and crust is a deep golden brown. Remove from oven and allow to cool 15 minutes before removing sides of pan.

To serve, cut cake into 16 slices. May be served warm or cool. Leftovers should be refrigerated.

file photo for reference only

CHOCOLATE NAPOLEONS

1 sheet frozen puff pastry, thawed

2 cups cold milk
2 cups sour cream
2 pkgs (3.9-oz each) instant chocolate pudding mix

TOPPING:
1 cup powdered sugar
2 tbsp milk
2 squares (1-oz each) semisweet chocolate, melted & cooled

Heat oven to 400 degrees.

On a lightly floured flat surface, roll puff pastry into a 12-inch square; cut into 12 4-in x 3-in rectangles. Place on ungreased baking sheets and bake at 400 degrees for 9 to 12 minutes or until pastry is puffed and golden brown.  Remove from baking sheets to wire racks to cool.

In a small mixing bowl, whisk milk and sour cream together until smooth.  Add the pudding mix and whisk for 2 minutes or until blended.  Refrigerate for 5 minutes.

Split each pastry in half creating a top and a bottom.  Spoon the pudding mixture evenly over the 12 bottom halves; replace tops over the pudding.

To make the topping, combine the powdered sugar and the milk until smooth and drizzle over tops of the napoleons.  Drizzle the melted chocolate over the napoleons.  Serve immediately.

Yield: 12 servings

file photo

APPLE WALNUT MUFFINS #3

1/2 cup sugar

2 large apples, peeled and diced
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3/4 cup golden raisins
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Grease or line with paper cups 18 muffin cups; set aside.

Combine the sugar and apples in a medium mixing bowl; set aside.

Beat the eggs, oil, and vanilla together; add to the apples.

In a separate bowl combine remaining ingredients, mixing well. Stir in the apple mixture; combine thoroughly. This will be a stiff batter.

Spoon batter into the prepared muffin cups. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean.

Yield: 18 muffins

This is a Kraft photo for reference.

STRAWBERRY-BANANA CREPES

CREPES:

1 cup all-purpose flour
1 tbsp sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
2 eggs
1 to 2 tablespoons butter

In a large bowl combine the flour, sugar, cinnamon, milk, and eggs.  Cover mixture and refrigerate for 1 hour.  

In an 8-inch nonstick skillet melt 1 teaspoon of the butter.  Stir the batter and place 2 tablespoons of the batter into the center of the skillet.  Lift and tilt pan to evenly coat bottom.  Cook until the top appears dry; turn and cook 15 to 20 seconds longer.  Remove to a wire rack and continue repeating the process until all batter is used, adding more of the butter as needed. 

When the crepes are cool, stack with waxed paper in between.  Can be kept in the refrigerator overnight or used after they are cooled.

FILLING:
1 pkg (8-oz) cream cheese, softened
1 carton (8-oz) frozen whipped topping, thawed
1/2 cup powdered sugar

In a large mixing bowl, beat the filling ingredients until smooth.  Spread two tablespoons of the filling mixture on each crepe.  Roll up and spoon the topping (below) over the crepes.

TOPPING:
2 cups sliced fresh strawberries
2 medium-sized firm bananas, sliced
1/4 cup sugar, if desired

Combine all ingredients and spoon over the filled crepes for serving. Garnish with fresh strawberries and banana.

Yield: 1 1/2 dozen crepes.

file photo

CREAMY FRUIT

1 block (8-oz) cream cheese, softened

1 jar (6-oz) peach baby food
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 can (21-oz) peach pie filling
1 can (15-oz) fruit cocktail, drained
1 can (11-oz) mandarin oranges, drained
1/4 cup crushed pineapple
1 tub (8-oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
additional whipped topping for garnish
12 long-stemmed maraschino cherries for garnish
12 mint sprigs for garnish, if desired

In a large mixing bowl beat the cream cheese until smooth.  Add the baby food and spices; mix well.  Stir in the pie filling, fruit cocktail, oranges, and pineapple.  Gently fold in the whipped topping, marshmallows and nuts.  Cover and refrigerate overnight.

To serve, place into individual serving bowls and top with an additional dollop of whipped cream and a long stemmed maraschino cherry.  Add a sprig of mint, if desired.

Yield: 12 servings

Recipe and photo from a 2005 TOH.