CHOCOLATE CITRUS CAKE

1 box (18 1/4 oz) chocolate cake mix
1 orange, zested and juiced
2 pkgs (2.8 oz each) dark chocolate mousse mix
1 carton (12 oz) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Prepare cake mix according to the package directions, adding 2 teaspoons of the orange zest. Divide batter into 3 8-inch round cake pans. Bake around 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan about 5 minutes then transfer to wire racks to cool completely. Place both packages of mousse mix in a medium mixing bowl. Add 1/4 cup orange juice. Beat mixture for 2 minutes. Fold in the whipped topping. Chill frosting until ready to layer the cake. Put one layer on a serving plate. Top with 1 cup of the frosting. Add second layer and repeat, add third layer. Using the remaining frosting, completely frost the top and sides of the cake. If desired, use thinly sliced orange slices arranged in the center of the cake for garnish.

NOTE: Did you know that oranges may help to lower blood cholesterol? They contain terpenes that reduce serum cholesterol levels and they are high in LDL lowering fiber.

OLD-FASHIONED BREAD PUDDING

2 slices day-old white bread, crust removed
4 slices day-old whole-wheat bread, crust removed
2 tbsp butter, melted
3/4 cup sugar
1 tsp ground cinnamon
1/2 cup seedless raisins
vegetable oil cooking spray
4 eggs, beaten
2 cups milk
1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the sugar and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining sugar. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

PEANUT BUTTER CARAMEL BARS

1 pkg (18 1/4 oz) yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsps cornstarch
1 jar (12 1/4 oz) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted nuts
TOPPING:
1 can (16 oz) milk chocolate frosting
1/2 cup chopped salted peanuts

In a 2-quart mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13x9x2-inch baking pan.

Bake at 350 degrees for 18 to 22 minutes or until lightly browned.

Meanwhile, in a saucepan, combine cornstarch, caramel topping, and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir one to two minutes longer. Remove from the heat and stir in the peanuts. Spread evenly over the warm crust.

Bake 6 to 7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting and sprinkle with chopped nuts. Refrigerate for at least 1 hour before cutting.

Store in the refrigerator.

 

Picture is a file photo.

RASPBERRY SNOWBALL CAKE

1 pkg (18 1/4 oz) white cake mix
3 cups flaked coconut, divided
6 squares (1 oz each) white baking chocolate
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup powdered sugar

Prepare cake mix according to the package directions. Fold 2/3 cup of the coconut into the cake batter. Pour batter into two 9-inch round or three 8-inch round cake pans that have been greased. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Cool completely on wire racks.

Using a microwave-safe bowl, combine the cream with the white chocolate. Microwave, uncovered, on high for 1 minute or until chocolate is almost melted. Stir the mixture until smooth. Cool to room temperature. In a small bowl, combine the raspberry (or substitute your favorite flavor) jam and 1 cup of the coconut. Spread over one of the cake layers and top with the other layer.

In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually beat in the white chocolate mixture. Spread over the top and sides of the cake. Sprinkle the remaining coconut over the cake top and sides. Garnish with a few fresh raspberries in the center if you like. Add a sprig of fresh mint to the berries for even a more colorful presentation.

Note: If you don't mind giving up the snowy look, you can toast the coconut before covering the cake.

 File Photo

FROZEN TRIPLE CHOCOLATE MOUSSE

12-ounces cream cheese, softened and divided into thirds
2-ounces dark chocolate, melted and cooled slightly
1 tub (8-ounces) frozen light whipped topping, thawed
2-ounces white baking chocolate (made with cocoa butter), melted and cooled slightly
2-ounces milk chocolate, melted and cooled slightly
3 tbsp toasted hazelnuts or almonds, chopped
chocolate syrup, if desired for garnish

Line 9-inch loaf pan with heavy-duty aluminum foil that extends over sides of the pan; set aside. In a medium bowl, beat one-third of the cream cheese for 30 seconds using an electric mixer set on medium speed. Beat in the dark chocolate, fold in a third of the whipped topping; spread evenly in the bottom of the prepared pan. Cover and freeze 30 minutes or just until firm.

While mixture is in the freezer, in another mixing bowl, beat another third of the remaining cream cheese with mixer on medium speed for 30 seconds. Beat in white chocolate and another third of the whipped topping. Spread mixture over the frozen dark chocolate. Cover and freeze another 30 minutes or just until firm.

While mixture is in freezer, repeat the above process again using the milk chocolate. Once spread in the pan, sprinkle with the toasted nuts. Cover and freeze at least 2 hours up to 24 hours.

To serve, lift the dessert out of the pan using the foil. If necessary, let stand at room temperature about 15 minutes before removing from pan. Cut diagonally into 10 wedges.

Drizzle chocolate syrup over top of wedges when serving, if desired.

This is a very similar recipe.

APPLESAUCE-RAISIN BARS

1/4 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 cup all-purpose flour

1 tsp baking powder
1 tsp apple pie spice
1/2 cup raisins, soaked in 1/4 cup of water
1/4 cup applesauce

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.

In a medium bowl, cream the butter; add the brown sugar and the egg. Beat the mixture well. Sift together the flour, baking powder and apple pie spice. Add the flour mixture to the creamed mixture, beating well. Stir in the raisins and the applesauce.

Spread the mixture in the prepared baking pan and bake at 350 degrees for 25 minutes. Allow to cool then cut into 24 bars.

File Photo for Reference Only

DUSTIN'S OATMEAL RAISIN COOKIES

1 cup butter, melted
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats (raw)
1 cup raisins

Preheat oven to 375 degrees.
Line baking sheets with parchment paper; set aside.

Combine butter and both sugars until smooth; beat in eggs and vanilla.

In a separate bowl combine the flour, cinnamon, baking soda, and salt; beat into the sugar mixture.

Stir the oats and raisins into the batter.

Drop by tablespoonful onto the prepared baking sheets and bake at 375 degrees 10-12 minutes.

Yield: 3 to 4 dozen depending on cookie size.

HEAVENLY DELIGHT GELATIN

A perfect dessert for hot summer days!

1 can (8-oz peaches in juice (no syrup), drained

1 small package (4-serving size) Raspberry Flavored Gelatin
3/4 cup boiling water
1/2 cup cold water
3/4 cup sugar-free whipped topping, thawed

Remove 6 peach slices and save for garnish, if desired.
Dice remaining peaches.

Dissolve the gelatin in the boiling water, stirring until all gelatin is dissolved. Combine the cold water with enough ice to made 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining ice! Add the diced peaches to the gelatin.


Put 2/3 cup of the gelatin mixture into each of six dessert cups or parfait glasses. Chill for 10 minutes until almost set. Spoon whipped topping into the glasses alternately with remaining gelatin. Top each with a dollop of the whipped topping and/or a reserved peach slice. Chill approximately 30 minutes to soft set.

MICROWAVE CARAMEL DIP

1 pkg (14 oz) caramels
20 large marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream

Unwrap caramels and place in a large microwave-safe bowl. Microwave on high for 1 minute. Add the marshmallows and microwave for another minute to melt marshmallows. Stir occasionally during the melting of the marshmallows. Whisk in the butter and cream until well combined. Serve with apple slices, hot soft pretzels, etc. Leftovers should be refrigerated

Note: File Photo

LEMON BLUEBERRY ANGEL FOOD CAKE IN A JAR

1 Angel Food Cake mix plus water according to directions on the box
1 can Comstock Lemon Creme Pie Filling
1 small box instant Jell-O vanilla pudding
2 cups milk
1 can Reddi-Wip
Fresh Blueberries

Bake and cool Angel Food Cake following the directions on the box.

While the cake is baking, mix the pudding and milk and place in fridge to set.

After the cake is cooled, cut approximately half the cake into bite size pieces; place about 6-8 pieces to each jar.
Add pudding to a decorator bag.

Add pie filling to another bag.

Pipe pudding on top of cake, add blueberries and then pie filling.

Top with Reddi-Wip and fresh blueberries.

Note: Approximately half the cake will be leftover for another use.

This recipe will fill 6 to 8 jars depending on size.

Perfect for individual fun desserts.

Note: My adaption of a Hoosier Homemade recipe. The photo is also from Hoosier Homemade.

SESAME LEMON CRISPS

1/2 cup butter
1 cup packed brown sugar
1 1/2 teaspoons lemon zest
1 egg, beaten1/2 cup sesame seeds, toasted 
1 cup all-purpose flour
1/4 teaspoon baking powder

Preheat oven to 350 degrees F
Grease cookie sheets. Set aside. 
 
Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. 

Increase oven temperature to 375 degrees F.
 
Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder. 
 
Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. 

Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

 
 
 

EASY MINT CHOCOLATE CHIP ICE CREAM

2 cups 2% milk

2 cups heavy cream

1 cups sugar

1/2 tsp salt

1 tsp vanilla extract

1 tsp peppermint extract

3 drops green food coloring, optional

1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring, if desired. 
 
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. 

 Shown with barely a drop of food coloring.

 

 

 

STRAWBERRY DREAM LAYER CAKE

This recipe is an old one from Sweet Pea's Kitchen with some additions of my own.

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.

Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level.

When cake is cool, make your favorite frosting. Add the strawberry solids to a small amount of the frosting to use as filling between the layers. Frost cake with remaining frosting and add fresh strawberries in the center as garnish, if desired.

DECADENT LAYERED MUD PIE

3 squares semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 chocolate crumb pie crust
1/2 cup chopped pecans
2 cups cold milk
2 pkgs (4-serving size each)Chocolate Instant Pudding and Pie Filling Mix
1 tub (8 oz) frozen whipped topping, thawed

Mix melted chocolate and sweetened condensed milk until well blended. Pour into crust and sprinkle the chopped pecans over the top. Pour milk into a large mixing bowl and add the pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Spoon 1 1/2 cups of the pudding over the pecans in the crust. Add 1/2 of the whipped topping to the remaining pudding and stir with the wire whisk until well blended. Spread over the pudding mix in the crust. Spread the remaining whipped topping over the top of the pie. Chill 3 to 4 hours before serving.

 

Note: File Photo

DOUBLE CHOCOLATE-PECAN COOKIES

4 oz unsweetened chocolate
12 oz semisweet chocolate
1/4 cup butter
1 1/2 cups sugar
4 eggs
2 tsps vanilla
1 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the unsweetened chocolate, semisweet chocolate and butter in a double boiler over hot water. Heat, stirring often, until melted and well blended. Carefully pour into a bowl. Add the sugar and mix well. Add the eggs to the chocolate mixture, 1 at a time, mixing in well after each one. Beat in vanilla. Add the flour, baking powder, and salt; mix well. Stir in pecans.

Line cookie sheets with foil and spray with nonstick cooking spray. Drop dough by 1/4 cupfuls onto the cookie sheets about 2-inches apart. Bake for about 12 minutes or until firm. Cool about one minute before removing to wire racks to cool completely.

ORANGE COOKIES

1 1/2 cups all-purpose flour

1 tsp baking powder
3/4 cup sugar
2 tsp grated orange rind
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup butter
1/3 cup chopped pecans
1 egg
3 tbsp orange juice

Preheat oven to 375 degrees.

In a medium mixing bowl, combine the flour, baking powder, sugar, orange rind, salt, and cinnamon; mix together well. Cut in the butter until mixture resembles coarse crumbs. Stir in the nuts. Add the egg and orange juice; mix well.

Drop by teaspoonfuls onto baking sheets that have been sprayed with nonstick cooking spray or lined with parchment paper. Use a fork that has been dipped in flour and flatten cookies by making crisscross designs and sprinkle with sanding sugar. Or bake without crisscross design and frost with some vanilla or orange powdered sugar frosting and sprinkle with orange sprinkles after the cookies are baked and cooled. .Bake cookies at 375 degrees for 12 to 15 minutes or until lightly browned.

 Note: This is a file photo.

FUDGY CHOCOLATE WALNUT BROWNIES

1 cup + 2 tbsp butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup  powdered sugar
2 tbsp low-fat milk

Preheat oven to 350 degrees.
Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.

Cream 1 cup of the butter and the granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.

In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.

Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not over bake. Remove the pan to a wire rack to cool slightly.

To make the frosting, beat the powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.

Yield: 32 brownies

 Betty Crocker photo.

ORANGE-STRAWBERRY SUNRISE SMOOTHIE

Orange Strawberry Sunrise Smoothie is a great way to start your day.

1 tub Crystal Light Sunrise Classic Orange Flavor sugar-free drink mix
1 cup cold water
1 cup chopped no-sugar-added frozen strawberries
1/4 cup milk
2 tbsp fat-free sour cream

Add the drink mix to the water; stir until the mix is dissolved. Remove 2 tablespoons of the prepared mix and put in a blender container. Reserve the remaining drink mix.

Add the strawberries, milk, and sour cream to the blender container. Cover blender and blend on high speed for 30 seconds or until the drink is thickened and well blended. Serve immediately.

Yield: 1 serving

NOTE: Use the remaining drink mix to make more smoothies. Or pour the mixture into a pitcher and add 6 cups cold water; stir to blend well. Serve or keep in the refrigerator.

This is a perfect drink to enjoy after a workout.

 Note: File Photo

7-UP CAKE

1 box white or yellow cake mix
1 box (4-serving size) instant lemon pudding mix
10 ounces 7 Up soda
3/4 cup canola oil
4 eggs, separated

Preheat oven to 350 degrees. Lightly grease and flour three 8-inch round cake pans; set aside.

In a medium mixing bowl combine the cake mix, pudding mix, 7 Up, canola oil, and the four egg yolks. Blend mixture on low speed of electric mixer until combined. Beat on medium speed for two minutes.

In a second bowl, beat the egg whites until they are stiff. Gently fold into the cake mix mixture. Pour batter into the prepared pans. Place pans in oven and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 3 to 5 minutes. Remove from pans and cool completely on wire racks.

FILLING:
1 cup fat-free evaporated milk
1 cup sugar
3 egg yolks
1 stick salt-free butter
1 tsp vanilla
1 small can crushed pineapple in its own juice, drained
1 can coconut

Combine the evaporated milk, sugar, egg yolks, and butter in a 2-quart saucepan. Stir together over low heat until blended. Cook over medium heat, stirring frequently, until the mixture thickens; 10 to 12 minutes. Remove from heat and add vanilla, pineapple, and coconut. Stir to blend well. Place one cooled cake layer on serving platter. Top with one-third of the filling and spread over the top of the layer. Repeat the process with the two remaining layers and remaining filling ending with the filling.

HANDWRITTEN BUCKEYE CANDY RECIPE

I belong to a group featuring hand written recipes. A member of that group posted this recipe that was her mother's. I love the handwriting. My mother used to make these at Christmas.

Click on pictures to enlarge for easier reading.

OLD-FASHION CLASSIC APPLE PIE

What is more traditional to Americans than apple pie? With Summer, picnics, and our patriotic holiday of Memorial Day this month, I borrowed this traditional apple pie and pastry recipe from my old fashion recipe blog.

Pastry for a double-crust 9-inch pie:
2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:
6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

VERY BERRY CHEESECAKE SALAD

Note: This recipe and photo are from the recipe critic. This is a great summertime salad or dessert.

1 (8 ounce) cream cheese, softened
½ cup sugar
8 oz cool whip, thawed*
6 cups berries, I used:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries

In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

BANANA SPLIT DUMP CAKE

1 can (20-oz) crushed pineapple, undrained
1 can (15-oz) tart cherries in water, drained
1 box banana cake mix
1/2 cup butter, cut into thin slices
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Whipped cream for garnish, optional
Maraschino cherries for garnish, optional

Preheat oven to 350 degrees.
Spray a 9x13-inch cake pan with nonstick cooking spray.

Spread pineapple and cherries in the bottom of the prepared pan. Sprinkle the dry cake mix evenly over the fruit. Sprinkle with the chocolate chips and pecans.

Bake at 350 degrees 55 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pan 15 minutes before cutting to serve.

Top each piece with whipped cream and a maraschino cherry, if desired.

CHOCOLATE MINT ICE CREAM

1 1/2 cups heavy cream, divided
1 cup milk
1/3 cup sugar
1 pkg (10-oz) Nestle Toll House mint-chocolate morsels, divided
2 egg yolks
1/8 tsp salt

In a heavy saucepan, combine 1 1/4 cups of the heavy cream, milk, sugar, and 1 cup of the morsels; cook over low heat, stirring with wire whisk until morsels are melted and mixture is smooth. Remove from the heat.

In a small bowl, beat egg yolks and salt until thick; gradually add chocolate mixture; beat until well blended.
Chill 30 minutes.

In a small heavy saucepan, combine remaining morsels and remaining heavy cream. Cook over low heat, stirring constantly until morsels are melted and mixture is smooth. Remove from the heat; set aside.

Pour chilled chocolate-egg mixture into an electric ice cream freezer and churn until thick, about 25 minutes. Pour in the reserved chocolate mixture and churn 10 seconds.

Remove dasher; cover ice cream and store in freezer until ready to serve.

Yield: 1 quart

 Note: File Photo

FRESH PEACH CRUMB BAKE

2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp butter, melted

Preheat oven to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray.

Layer the peaches in the bottom of the prepared pan. In a small bowl, combine graham cracker crumbs, cinnamon, and nutmeg, stirring together well. Add the butter and stir until well combined. Sprinkle the graham cracker crumb mixture over the peaches. Bake in a 350 degree oven for 30 minutes. Serve warm.

Note: Top with whipped cream or ice cream, if desired.

LEMON CUPCAKES WITH LEMON CREAM ICING

3 cups self-rising flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Preheat oven to 375 degrees.
Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. 

In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 

Fill the prepared cupcake liners 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.  

LEMON CREAM ICING:
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

 Beat cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.    

 Note: File Photo

BARBECUE-SPICED NUTS

 1 1/2 cup pecan halves
1 1/2 cups honey-roasted peanuts
1 cup salted roasted almonds

Spice Mix:
1/4 cup light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground black pepper

1 large egg white

Preheat oven to 325 degrees.
Coat a baking sheet that has sides with nonstick cooking spray.

In a large bowl, whisk egg white until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat.

Spread nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Allow nuts to cool completely on the baking sheet. They will get crispy as they cool.

Break up any clusters and serve or store in airtight container.

RED-FRAMED MARBLE COOKIES

This is a recipe from Reynolds Kitchens. Note: You may replace red with the color of your choice or to suit your occasion.

2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3/4 tsp kosher salt
1 tbsp vanilla extract
2 eggs +1 egg yolk, room temperature (refrigerate egg white to use for icing)
3 3/4 cups all-purpose flour
1/2 cup cocoa powder
2 tbsp cornstarch
2 tbsp milk OR cream
1 cup powdered sugar + more, if needed
16-20 drops red food coloring gel
1 cup red nonpareils

With electric mixer, beat butter and sugar to light. Beat in salt, extract, eggs and yolk. Add flour and beat until just blended. Transfer half the dough to a 15-by-18-inch sheet of parchment paper; top with a second sheet of parchment. Roll to 1/4-in thick.

To the remaining dough, add cocoa, cornstarch, and milk; beat until smooth. Place between two sheets of parchment paper and roll same as vanilla dough. Remove top sheets of parchment. Invert chocolate dough on top of vanilla, not necessary to be even. Remove the top sheet of parchment.

Roll doughs into a log, twist and fold over to create marbling. Re-shape into a log 15 x 2 1/2-inches. Wrap in parchment and chill for 1 to 2 hours.

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.

Slice log into 1/4-inch think rounds; place on parchment-lined baking sheet 1-inch apart.

Bake cookies 12-13 minutes until set but do not brown. Allow to cool on baking sheet 5 minutes. Transfer the cookies on the parchment paper to a wire rack. Bake the remaining dough in the same manner.

Whisk the reserved egg white until foamy. Add the powdered sugar and red gel; shisk well. Roll edges of cookies in red icing then the iced edges in the nonpareils.

Place cookies on clean parchment paper to let icing set for 30 to 40 minutes.

Photo from Reynolds Kitchens

APPLE PEACH DUMP CAKE

2 cans (21-oz each) apple pie filling
2 can (15-oz each) peach slices, drained
1 tsp ground cinnamon, divided
1/2 tsp ground nutmeg, divided
1 box white OR yellow cake mix
1 stick (1/2 cup) butter, melted

Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with nonstick cooking spray.

Spread the pie filling and the drained peaches over the bottom. Sprinkle cake mix evenly over the fruit and spices. Pour butter over the top covering as much as the cake mix as possible. Sprinkle the remaining cinnamon and nutmeg over all.

Bake at 350 degrees for 1 hour or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.

Allow cake to cool at least 15 minutes before serving.

Yield: 16 servings.

free clipart from clipart library

PECAN PIE FROM PHIL AND KAY ROBERTSON

Miss Kay says she makes the crust and Phil makes the filling.

MISS KAY'S DO-AHEAD PIE CRUST
5 cups all-purpose flour + more for rolling
1 tsp salt
2 1/4 cups butter-flavored vegetable shortening (Crisco is the best)
1 large egg
2 tbsp vinegar
1 cup cold water minus 2 tbsp

In a large mixing bowl, stir together the flour and salt. Mix the shortening into the flour with the pastry blender. Add the egg and mix by hand for a few minutes.

Stir the vinegar into the measuring cup with the water. Slowly pour the liquid into the bowl, stirring with a fork. Stir for 2 to 3 minutes to blend everything.

Divide the dough into four parts. Wrap any pieces that you aren't using in plastic wrap and refrigerate them.

Sprinkle flour on a clean countertop and put down a piece of dough. Sprinkle the dough with flour, and with a rolling pin, roll the dough to about 1/4-inch thick, to fit the pie pan you are using. (For a 9-inch pan, roll the dough to a circle about 12-inches in diameter). Fit the crust into the pan and gently press it down to fit. Roll as many piecrusts as you need, flouring the counter each time.

If your recipe calls for the piecrust to be already baked, bake it at 350 degrees for 25 minutes.

PECAN PIE FILLING
3 large eggs
3/4 cup sugar
1/2 stick (4 tbsp) butter, softened
1/2 tsp salt
1 tsp vanilla extract
1/2 cup light corn syrup (I use Karo)
1/2 cup maple syrup (I use Johnnie Fair) or honey
1 1/2 cups pecan halves
1 9-inch pie crust, see above or store bought), unbaked

Heat the oven to 350 degrees.

Beat the eggs with the mixer until fluffy, about 8 minutes.

In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

Let cool completely before cutting.

Miss Kay's photo.

JUSTINE'S PINEAPPLE MINT ICE CREAM

This is an old recipe and photo from SL. The ice cream was a favorite at Justine's, a restaurant along the Mississippi River in Memphis, Tennessee.

1 1/4 cups sugar
1 1/4 cups water
2 cups lightly packed mint leaves
1/2 cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 1/2 cups pineapple juice
2 cups whole milk
2 cups heavy cream
1/4 cup white creme de menthe
1 cup fresh lemon juice
Shortbread cookies for garnish

Combine sugar and water in a medium saucepan; bring to a boil over medium heat, cooking until sugar is dissolved. Boil without stirring 10 minutes or until it reaches the soft-ball stage (234-240 degrees on candy thermometer), when a drop forms a soft boll in a cup of cold water. Stir in mint and simmer over medium heat 10 minutes. Remove from heat and allow to cool.

Pour the cooled syrup into a blender and puree. Strain into a large bowl. Stir in the corn syrup.

Rinse out blender and add the pineapple and pineapple juice; puree and add to the syrup mixture along with the milk, cream, creme de menthe and lemon juice.

Chill mixture at least 4 hours up to overnight. Transfer to ice cream freezer and follow manufacturer's directions.

Scrape ice cream into a large bowl. Cover with plastic wrap and place in the freezer until ready to serve.
To serve, scoop into ice cream bowls and garnish each bowl with a shortbread cookie.

FRENCH TOAST STRATA

1/3 cup + 1 tbsp Splenda granular*, divided
1 cup egg substitute*
2/3 cup fat-free milk
1 tsp vanilla extract
3/4 tsp maple extract
8 slices whole-wheat bread
1/4 cup raisins
3/4 tsp cinnamon
2 cups peeled, sliced apples
1/4 cup low-fat cream cheese

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan or dish with nonstick cooking spray; set aside.

In a medium bowl, blend together the 1/3 cup Splenda granular, egg substitute, milk, and maple extract.

Tear the bread into approximately 1-inch pieces. Add the bread pieces, raisins, 1/4 teaspoon of the cinnamon, and apples into the above mixture. Toss to coat the bread. Pour the bread mixture into the prepared pan or dish.

Cut the cream cheese into 8 pieces and place over the strata. Blend the remaining tablespoon of Splenda granular with the remaining cinnamon. Sprinkle over the strata and refrigerate overnight.

Preheat oven to 350 degrees.

Remove strata from refrigerator and bake in the preheated 350 degree oven for 40 to 50 minutes or until lightly browned and set.

Serve while hot.

*You may use granulated sugar in the same quantity as Splenda and 4 eggs instead of the egg substitute, if you prefer. This will, however, change the nutritional info below.

Yield: 8 servings
Per serving(approximately): 150 calories, 20 g carbs, 8 g protein, 4 g (1 g sat)fat
Diabetic exchanges: 1 1/2 starches, 1 fat