APPLE CHEESE TURNOVERS

This recipe is older than my children who are in their 50s. I like to add some shredded apple to this recipe.

2 cups applesauce

1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425-degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen

file photo for reference only

CARAMEL COFFEE NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

This is an old Kraft recipe and photo. 

CHOCOLATE WAFFLES

Does your family love waffles? Have you thought of waffles as dessert? These chocolate waffles are perfect for breakfast or dessert.

3 tbsp unsalted butter

3 tbsp vegetable shortening

2 cups all-purpose flour (I recommend using white whole wheat flour, it's healthier)

1 tbsp baking powder

1/4 tsp salt

3 tbsp sugar

3 large eggs

1 cup milk

1/2 cup chocolate syrup + more for topping

1/2 tsp vanilla extract

Cooking spray

Confectioners' sugar and/or fresh berries for topping, optional

Melt butter and shortening together in a small saucepan, stirring to combine; remove from heat and set aside.

In a large bowl, whisk the flour, baking powder, salt and sugar together.

In a separate bowl or a large liquid measuring cup, whisk the eggs, milk, chocolate syrup, and vanilla together. Whisk this mixture into the flour mixture until combined. The batter will be slightly lumpy. Whisk in the butter mixture until combined.

Preheat oven to 250 degrees. Preheat a waffle iron and spray with cooking spray. Ladle enough batter onto the waffle iron to go within an inch of the edges. This will take 1/3 to 1/2 cup depending on the size of the waffle iron. Cook batter until crisp then transfer the waffle to a baking sheet and keep warm in the oven. Repeat until all batter is used.

To plate, place a couple of waffles on a plate and dust with confectioners' sugar, Dust with confectioners' sugar, berries and/or chocolate syrup as desired.

recipe and photo from BH&G 2017

CRANBERRY-ORANGE BUNDT CAKE #2

1 pkg (16-oz) pound cake mix

1 pkg (15.25 oz) yellow cake mix

5 eggs

3/4 cup butter, room temperature

2 tsp grated orange zest

1/2 tsp ground nutmeg

2 cups powdered sugar

2 tbsp + 2 tsp milk

1/2 tsp vanilla extract

3/4 cup fresh cranberries, halved

Powdered sugar for sprinkling, optional

Orange zest strips for garnish, optional

Mint leaves for garnish, optional

Heat oven to 325-degrees. Coat a 15-cup Bundt pan with cooking spray with flour.

On low, beat cake mixes, eggs, butter, 1 2/3 cups water, grated orange zest and nutmeg, 30 seconds; on medium, beat 2 minutes. Transfer to the pan. Bake at 325-degrees until a wooden toothpick inserted near the center comes out clean. This will take around an hour. Cool 20 minutes then transfer from pan to a wire rack to cool.

When cake is cool, stir together the powdered sugar and 2 tablespoons plus 1 teaspoon of milk and the vanilla together in a bowl until smooth. Add the remaining a little at a time if frosting is too thick to drizzle.

Trim bottom of the cake if necessary. Place cake on serving plate. Spoon the icing over cake top allowing some to run down the sides. Top cake with the cranberries. If desired, sprinkle a little powdered sugar over the cake and add the oranze zest strips and mint as garnishes.

Yield: 16 servings

recipe idea and photo First for women 2022

WES'S CINNAMON ROLL CAKE

I got this today from Wes Hampton's page. He is a member of the Gaither Vocal Band and an accomplished cook and baker. Here is his link. [https://www.facebook.com/WesHamptonFans/subscribenow…]

 

SOUR CREAM APPLE TART

5 tbsp unsalted butter

3/4 cup graham cracker crumbs

1 1/2 tsp ground cinnamon, divided
1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs
1 tsp vanilla extract
5 cups coarsely chopped firm apples

Preheat oven to 350 degrees.

In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.

In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour.  Beat mixture at medium speed until well blended.  Beat in the eggs and vanilla until well blended.  Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.

Bake at 350 degrees for 35 minutes or just until the center is set.

Before serving, cut into 12 equal slices and make the following topping:

Preheat broiler.

Combine the remaining cinnamon, sugar, and flour together in a small bowl.  Cut in the remaining butter with a pastry blender until mixture is coarse crumbs.  Sprinkle evenly over the tart.

Broil 3 to 4 minutes until topping is a golden brown.

Let stand about 15 minutes before serving.

file photo

QUICK AND EASY MIXED BERRY TART

1 sheet refrigerated pie pastry

1 egg, beaten
1 to 2 tbsp granulated sugar
8-oz cream cheese
1/4 cup powdered sugar + more for sprinkling, if desired
2 tsp grated orange zest
3 cups assorted berries ie strawberries, raspberries, blueberries
1/3 cup melted apple jelly

On a floured surface, roll out the sheet of pastry to a 14" x 11" rectangle. Fold the edges over to form an 11" x 7" rectangle. Prick the inside of the rectangle with the tines of a fork. Brush the beaten egg over the edges and sprinkle with the granulated sugar. Bake at 450 degrees for 8 minutes or until golden brown; cool.

Beat the cream cheese, powdered sugar, and orange zest together and spread the mixture over the center of the crust. Combine the berries with the melted apple jelly and spoon over the cream cheese mixture. Sprinkle with powdered sugar, if desired.

 

file photo for reference only

ALMOND-FLAVORED COCONUT MACAROONS

4 egg whites

2/3 cup sugar

1 1/2 cups sweetened flaked coconut, chopped

2/3 cup all-purpose flour

1/2 tsp almond extract 

Heat oven to 350-degrees. Line baking sheets with parchment paper. On medium-high speed, beat egg whites until light and frothy. Gradually beat in sugar until stiff peaks form.

Fold in coconut, flour and almond extract. Transfer to a pastry bag fitted with a large star tip. Pipe on baking sheets 2-inches apart. Bake until lightly browned, about 14 minutes. Let cool.

Easy variations: To make chocolate dipped macaroons: In a double boiler over medium heat, melt 1/2 cup dark chocolate chips. Dip cooled macaroons in chocolate. Let dry.

file photo for reference

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter

6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe and photo..

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.