LAYERED LEMON POKE CAKE

 

1 box white cake mix, prepared as directed and baked in two 9-inch round layers.

2 cups boiling water

1 large pkg (8-serving size) lemon gelatin
Frosting recipe below

Place the baked and cooled cake layers top side up in two clean9-inch cake pans. Using a large fork, pierce cake at 1/2-inch intervals.

Empty the lemon gelatin into a medium mixing bowl. Add the boiling water and stir until all gelatin is dissolved. Carefully pour half of the liquid gelatin over one of the cake layers. Repeat the process with the remaining layer and gelatin. Refrigerate for 3 hours.

Dip one of the layers into a pan of warm water for 10-12 seconds; unmold onto the cake plate. Spread a cup of the frosting (recipe follows) on top of the layer. Dip the second layer into warm water and unmold atop the frosted layer. Use remaining frosting to frost top and sides of cake. Refrigerate at least an hour before cutting to serve. Cake should be stored in refrigerator.

FLUFFY LEMON PUDDING FROSTING
1 cup cold milk
1 small pkg (4-seving size)lemon flavor instant pudding and pie filling mix
1/4 cup powdered sugar
1 tub (8-oz) whipped topping, thawed
Fresh lemon slices for garnish, if desired

Pour the milk into a large bowl; add the pudding mix and powdered sugar. Beat the mixture for 2 minutes with a wire whisk. Gently stir in the whipped topping. Frost cake. Garnish with fresh lemon slices, if desired

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APRICOT SLUSH

 

1 bottle (46-oz) apricot nectar

3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

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CEREAL S'MORES

Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

CLIPART FOR FUN

TOFFEE-APPLE BLONDIES

This is a Weight Watchers recipe 2007.

3 tbsp unsalted butter

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup packed dark brown sugar

2 egg whites

2 tbsp dark corn 

1 tsp vanilla extract

1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces

4 tbsp toffee bits

2 tbsp finely chopped pecans

Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.

Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.

Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.

Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.

Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium   POINTS 2

Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.

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EASY CHOCOLATE PECAN PIE

3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.

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ROYAL ICING FOR DECORATING COOKIES

1 lb confectioners' sugar

3 tbsp Just Whites*
6 tbsp water

In a large mixing bowl, with mixer on low speed, beat confectioners' sugar and the Just Whites. Add water, beating until blended. Increase mixer speed to high; beat 8 minutes or until icing is very thick and white. Beat in small amount of food coloring as desired.

Yield: 2 1/2 cups

*Just Whites is available in the supermarket by the eggs.

 

file photo of royal icing decorated cookies

CINNAMON CHOCOLATE CAKE

1 pkg (18.25-oz) dark chocolate fudge cake mix

1 2/3 cups milk

1/2 cup oil

3 eggs

1/2 cup mini chocolate chips

5 tsp ground cinnamon

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1 tsp vanilla extract

Preheat oven to 350-degrees.

Coat 2 (9-in) round cake pans with cooking spray.

On low speed of mixer, beat cake mix, 1 1/3 cups of the milk, oil and eggs until blended, about 30 seconds. Turn speed to medium and beat for 2 minutes. Stir in 2 1/2 teaspoons of the cinnamon and the chocolate chips. Evenly divide the batter between the two pans and bake for 28-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes then remove from the pans to wire racks to cool completely.

To make the frosting, beat butter on medium speed of mixer until light and fluffy, about 1 to 2 minutes. Turn mixer to low speed and gradually beat in the powdered sugar, vanilla, remaining 1/3 cup of milk and the remaining 2 1/2 teaspoons of cinnamon until blended. Turn mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.

Place 1 cake layer on cake plate and spread top with 1 cup of frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of cake.

Yield: 16 servings

Woman's World 2012

BANANAS FOSTER SCONES

This is an old recipe and photo from Sweet Pea's Kitchen.

2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum*

 

Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.

*If you do not want to use rum you can use cream with a few drops of two of rum extract.

 

RASPBERRY CHEESECAKE SHAKE

1 pkg (12-oz) frozen unsweetened red raspberries, thawed

1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

 Photo: Midwest Living several years ago.

MAGICAL PEANUT BUTTER COOKIES

 1 cup peanut butter, creamy of crunchy - your choice

1 1/3 cup granulated sugar

1 egg

1 tsp vanilla

Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper.

In a mixing bowl, combine the peanut butter, 1 cups of the sugar, egg and vanilla. Stir well!

Using your hands, roll balls into about the size of a walnut. Place on the baking sheets. Do criss-cross designs on the top or place a Hershey's Kiss in the center. Bake 12 minutes then remove from the oven and sprinkle with the remaining sugar.

Yield: 1 1/2 dozen cookies

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