Saturday, June 30, 2018

ROASTED PEARS

4 ripe Bartlett pears, peeled, cored, cut in half lengthwise
2 tbsp Splenda Granulated
1/4 tsp ground cinnamon
2 tbsp lemon juice
2 tbsp melted butter
1/4 tsp maple flavoring
1/2 cup orange juice
1 pint sugar-free vanilla
ice cream

Preheat oven to 375 degrees.

Arrange the pears, cut side down, in an 11x7-inch baking dish.

Combine the Splenda, cinnamon, lemon juice, melted butter, and maple flavoring. Spoon over the pears, turning to coat both sides. Pour the orange juice in bottom of the pan and let it surround the pears.

Bake uncovered at 375 degrees for 20-25 minutes or until the pears are tender. Serve warm with a scoop of the sugar-free ice cream.

Yield: 8 servings
 Note: File Photo

Friday, June 29, 2018

STRAWBERRY-ALMOND CRUMBLE

5 cups fresh strawberries, halved*
1 large apple, peeled, cored, chopped**
1/4 cup sugar
1 tsp vanilla extract
2 tbsps all-purpose flour

Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.

Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
1/4 cup firmly packed brown sugar
2 tbsps butter

Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

Serve topped with whipped cream or ice cream, if desired.

 Note: File Photo

LUBY'S MISSISSIPPI MUD CAKE

Luby's is a well-known Texas cafeteria.

CAKE:
1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
1/3 cup unsweetened cocoa
4 extra-large eggs
1 3/4 cups all-purpose flour
1 cup chopped pecans
1 tsp vanilla

ICING:

1/2 cup (1 stick) butter or margarine
1 3/4 cups sifted powdered sugar
2 cups miniature marshmallows
2 tbsps + 2 1/2 tsps unsweetened cocoa powder
1/4 cup milk
1/2 cup pecan pieces

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.

For cake: In a large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. Cool on wire rack.

For icing: Combine butter, sugar, marshmallows, cocoa, and milk in a medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely. Garnish each piece with a dollop of whipped cream topped with a maraschino cherry, if desired.

Thursday, June 28, 2018

ANGEL TRIFLE

1/2 cup granulated sugar
4 cups plain fat-free yogurt
2 tsp vanilla extract

Blend the above ingredients together in a medium mixing bowl; set aside.

1 Angel Food cake, cubed or torn into bite-size pieces

1 pkg (12-oz) frozen unsweetened raspberries, thawed
2 tbsp sugar

Gently combine the raspberries and sugar; set aside. Do not drain the raspberries.

2 large fresh peaches, peeled and diced
2 fresh pears, peeled and diced
1 large firm banana, thinly sliced

Fresh raspberries for garnish, optional

To assemble the trifle: Pour a half cup of the yogurt mixture in the bottom of a glass bowl. Place a third of the angel food cubes on top of the yogurt mixture. Top with a third each of the diced peaches, diced pears, and raspberries. Drizzle a third of the raspberry juice over the fruit and cake. Top with a third of the sliced banana. Pour a third of the yogurt mixture over the cake and fruit. Repeat the process twice.

Cover the dish and refrigerate for at least 2 hours or overnight to allow the cake to absorb the fruit juices. 

Garnish with the fresh raspberries before serving, if desired.

Note: File Photo

Wednesday, June 27, 2018

CARAMEL-APPLE BARS

1 3/4 cups all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, chilled
1 can (21-oz) apple pie filling
20 caramels, unwrapped
1 can (14-oz) sweetened condensed milk
1 cup chopped walnuts

Preheat oven to 375 degrees. Combine flour, oats, and brown sugar in a bowl; mix well. Stir in baking soda and salt. Cut in butter until crumbly. Reserve 1 1/2 cups of the mixture. Press the remaining mixture over bottom of a 9 x 13-inch baking dish. Bake for 15 minutes; cool slightly. Spread pie filling over baked crust.

In a medium saucepan, combine the caramels with the sweetened condensed milk. Cook the mixture over low heat, stirring constantly, until smooth. This will take approximately 5 minutes. Pour over pie filling. Mix reserved oats mixture and the walnuts in a bowl. Sprinkle over the caramel layer. Bake about 20 minutes until set. Cool. Cut into bars.

 Note: File Photo

Tuesday, June 26, 2018

MINT CHOCOLATE TRUFFLES

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.
Note: I got this recipe from Cooking Light in 1999.

MUD HENS

1/2 cup butter
1 cup sugar
3 egg yolks
1 egg white, reserving 2 egg whites
1 1/2 cups flour
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1 cup chopped nuts
1 cup brown sugar

Preheat oven to 350 degrees.

Mix butter, sugar,eggs, flour, baking powder, vanilla, and salt together. Spread very thinly in a greased 9 x 13-inch pan. Sprinkle with nuts. Beat remaining 2 egg whites until stiff and beat in the brown sugar. Spread over the nuts. Bake for 30 minutes. Cut into 24 squares while still hot.

Note: File Photo

Monday, June 25, 2018

WHITE CHIP APRICOT OATMEAL COOKIES

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking soda
2 1/2 cups rolled oats
10-oz pkg Hershey's Premier White Chips
3/4 cup dried apricots, chopped

Heat oven to 375 degrees.

Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg and beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls and place on ungreased cookie sheet.

Bake at 375 degrees 7 to 9 minutes or just until lightly browned. Do not over bake! Cool slightly; remove from cookie sheet to a wire rack to cool completely.

Yield: 3 1/2 dozen cookies.

 This is a file photo.

Saturday, June 23, 2018

CHOCOLATE STRAWBERRY SHORTCAKES

1 1/2 cups all-purpose flour
2/3 cup sugar
1 tbsp baking powder
3 tbsps unsweetened cocoa powder
1/4 tsp salt
3/4 cup light cream or half and half
1 pint strawberries, sliced
Whipped cream

Preheat oven to 425 degrees.

In a medium-large mixing bowl, combine the flour, sugar, baking powder, cocoa, and salt. Stir to blend. Gradually add the cream, mixing with a wooden or large plastic spoon until the mixture clings together. Lightly grease a baking sheet. Knead dough on a lightly floured surface for about 1 minute. Pat dough into a 3/4-inch thick rectangle. Cut pastry dough into 6 rounds using a biscuit cutter. Arrange rounds on the prepared baking sheet. Place in oven and bake at 425 degrees for about 15 minutes. Cool on a wire rack. Split the shortcakes in half horizontally. Top half of the rounds with the strawberries, then the whipped cream. Replace the top half and top with a dollop of whipped cream topped with one or two strawberry halves. Serve immediately after assembling.

Note: File Photo

CHAI BANANA SMOOTHIE

4 large bananas, peeled and sliced
1 cup 1% milk
1 regular-size chai tea bag
1/3 cup sugar
3/4 cup plain fat-free yogurt

Place bananas in freezer for about 30 minutes or until frozen.

Pour milk into a microwave-safe measuring cup; microwave on high for 1 minute or just until milk reaches a boil. Add the chai tea bag to the milk and allow to steep for 20 minutes, pressing bag gently with a spoon to release chai flavor. Remove and discard tea bag; chill chai flavored milk for 10 minutes.

Combine frozen bananas, sugar, yogurt, and chai milk in a blender. Process mixture until smooth, stopping to scrape down sides.

Yield: 4 servings

Note: File Photo

Friday, June 22, 2018

RASPBERRY WHITE CHOCOLATE CAKE

6 oz white baking chocolate
1 stick butter
1 pkg (18.5 oz) white cake mix
1 cup milk
3 eggs
1 tbsp Raspberry extract
2 to 3 drops red food coloring
1 cup fresh raspberries, optional

Microwave white chocolate and butter in a bowl, stirring every 15 seconds until blended. Cool slightly.

In a large mixing bowl, mix together the cake mix, milk, eggs, raspberry extract, and the butter mixture on low speed of electric mixer until moistened. Increase speed to medium and beat two minutes or until well blended. Pour batter evenly into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

FROSTING:
8-oz cream cheese
1/4 cup stick butter
6-oz white baking chocolate, melted
2 tsps raspberry extract
2 cups powdered sugar

Beat cream cheese and butter in a large mixing bowl on medium speed until well blended. Add while chocolate and raspberry extract; mix well. Gradually beat in powdered sugar until light and fluffy.

To assemble:
Take 3/4 cup of the frosting and add the red food coloring from the cake ingredients. Mix until the color is well blended. Take 1 cake layer and place in the center of the serving plate. Top the cake layer with the tinted frosting, spreading evenly. Place the other layer over top of the frosting. Frost top and sides of the cake with the remaining frosting. If desired, arrange fresh raspberries around the top edge of the cake and around the bottom. Or put a few berries on the top in the center.

16 servings
File Photo of this Recipe.

FRUITY APPLESAUCE LOAF CAKE

3 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 cups unsweetened applesauce
1 cup canola oil
4 eggs
1 cup raisins
1/2 cup chopped walnuts
1 cup chopped dates

Preheat oven to 350 degrees.

Combine the flours, baking soda, baking powder, cinnamon and salt in a medium bowl.

In a large mixing bowl, cream the sugar and eggs together. Add the applesauce and oil. Gradually beat in the flour mixture until well blended. Stir in the raisins, walnuts, and dates.

Divide batter evenly among two ungreased 9 x 6 x 4-inch loaf baking pans. Bake at 450 degrees for 45 minutes or until a wooden toothpick inserted near center comes out clean.

 This file photo is for reference only.

SWEET POTATO APPLE BAKE

How about a 'sweet' side dish?

3 cups sliced, peeled and cooked sweet potatoes
2 large tart apples, sliced and peeled
3/4 cup sugar
1 tbsp maple syrup
3/4 tsp nutmeg
3/4 tsp allspice
1/4 tsp salt
Dash of black pepper
3 tbsp butter

Preheat oven to 350 degrees. Spray a 1 1/2-qt casserole dish with non-stick cooking spray. Layer half the sweet potatoes and half the apples in dish. In a small mixing bowl, combine the sugar with the maple syrup until blended. Add the nutmeg, allspice, salt and pepper to sugar mixture. Sprinkle half the mixture over the apples. Dot with half the butter. Repeat the layers. Cover and bake 15 minutes. Remove cover and baste with juices. Bake, uncovered, 15 minutes more or until the apples are tender.

This is a file photo.



Thursday, June 21, 2018

EASY APPLE COBBLER

8 cups sliced and peeled apples, preferably Granny Smith
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 tbsp chilled butter, cut into pieces
1 sheet of refrigerated pie dough
1 tsp water
1 large egg white, lightly beaten
1 tbsp sugar

Preheat oven to 350 degrees.

Arrange apple slices in an 11x7-inch baking dish. Drizzle the cider over the apples. Lightly spoon flour into a dry measuring cup and level it off with a butter knife. Combine the flour, brown sugar, and cinnamon together in a small bowl. Cut the butter into the flour mixture until mixture resembles coarse meal. Sprinkle flour mixture over the apple mixture. Roll dough into a rectangle one inch larger on each side than the baking dish. Place the dough over the apple mixture and fold edges under and flute with your fingers. Cut two or three small slits in the pastry to allow steam to escape. Combine the water and egg whites, stirring together well. Brush the egg white mixture over the dough using a pastry brush. Sprinkle sugar over the top of the pastry. Bake at 350 degrees for about 40 minutes or until the crust is a golden brown.

Yield: 6 to 8 servings. 
 

MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tbsp granulated sugar

Preheat oven to 375 degrees.

Place nuts in a food processor and process until smooth, scraping down sides of bowl once during the process, to make macadamia butter. Combine the macadamia butter, 1/2
cup granulated sugar and the brown sugar in a large mixing bowl. Beat mixture at medium speed until blended. Add the vanilla and egg to the mixture and beat well. Combine the flour, baking soda, salt, and nutmeg, whisk to blend well. Add the flour mixture to the sugar mixture; beat at low speed just until combined. Stir in the cranberries. Chill dough for 10 minutes.

Divide the dough into 30 equal pieces and roll into balls. Place the 1 tablespoon of granulated sugar into a small bowl. Lightly press each ball into the sugar then place ball, sugar side up, on a parchment covered baking sheet. Gently press the top of each ball with a fork. Dip the fork in water and gently press each top again to form a criss-cross pattern (like peanut butter cookies). Bake at 375 degrees for 9 minutes or until golden brown. Remove cookies from the cookie sheets and cool on wire racks.


Note: File Photo

Tuesday, June 19, 2018

LEMONY DROP SUGAR COOKIES

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar + additional sugar for topping
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 400 degrees.

In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a wire whisk, whisk eggs until blended. Add sugar, oil, vanilla, and lemon zest; mix well. Stir the dry ingredients into the egg mixture until well blended. Chill, covered, for at least 30 minutes. Drop cookie dough by rounded teaspoonfuls about two inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press tops of cookies lightly with the glass, misting with water and dipping into sugar for each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to wire racks to finish cooling. Store in an airtight container.

This is a file photo.
These cookies freeze well.

Sunday, June 17, 2018

DONNA'S ITALIAN CREAM CAKE

This recipe is from an old fire department cookbook.

5 eggs
2 cups sugar
1 stick butter
1/2 cup shortening
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 can of coconut
1 cup chopped pecans

Preheat oven to 350 degrees.

Cream the sugar, shortening, butter and vanilla together. Separate eggs and set whites aside. Add egg yolks and mix in with the creamed mixture. In a small bowl, mix the flour, baking soda and salt together. Add to the creamed mixture alternately with the buttermilk. Add the coconut and nuts. Beat the egg whites and fold into the batter. Pour into 3 8-inch cake pans that have been well greased and floured. Bake at 350 degrees for 25 minutes.

 This is a file photo. This recipe did not have the frosting recipe with it.

Saturday, June 16, 2018

BLUEBERRY FRUIT SPREAD

1 tsp unflavored gelatin
1/4 cup water
2 cups fresh blueberries
1/2 cup water
2 tbsp granulated sugar
1 tsp lemon juice

Combine the gelatin with the 1/4 cup water; stir well and set aside.

Combine the blueberries, 1/2 cup water, sugar and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.

Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.

Yield: 2 half pints

Note: File photo - not actual recipe

Friday, June 15, 2018

SURPRISE RED VELVET CUPCAKES

24 Hershey's Kisses or Hugs

Batter:
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour

Frosting:
2 (8 oz each) blocks of cream cheese, softened
1 stick butter, softened
1 1/2 cups powdered sugar
1 tsp. vanilla extract

Garnish:
Colored sugar sprinkles to suit the occasion.

Preheat oven to 350 degrees. Line 24 muffin tin cups with pretty paper liners. Unwrap the candy and put one in the bottom of each lined muffin tin. Set aside.

To make the cakes:
In a large mixing bowl with mixer on a medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla for 2 minutes or until creamy. Beat in eggs, 1 at a time, until blended. In a two cup measuring cup stir the buttermilk, food coloring, and vinegar until well blended. With mixer on low speed, beat in flour in thirds, alternating with the buttermilk mixture in two additions. Beat just until blended. Put a scant 1/4 cup of the batter over the candy in each muffin cup. Pour gently so the candy stays in the center. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in pan on a wire rack for 5 minutes before removing from pan. Then remove the cakes from the pan and allow to finish cooling on the wire rack.

To make the frosting:
Beat the cream cheese and butter in a medium bowl with the mixer on medium speed until the mixture is smooth and creamy. Reduce the speed to low and add the powdered sugar and vanilla. Increase the speed to high and beat until smooth and fluffy. Frost cupcakes and sprinkle with candy sugars or other decorations to suit the occasion. Refrigerate until serving.

Note: File Photo

Thursday, June 14, 2018

BLACKBERRY LEMONADE

2 cups fresh blackberries OR unsweetened frozen, thawed
1 cup fresh lemon juice
1 cup sugar
4 cups cold water

In a blender, combine the blackberries, lemon juice, and Splenda; process until smooth, stopping to scrape down the sides.

Press the blended mixture through a sieve or strainer into a pitcher. Throw out the solids left in sieve. Stir in the water.

Serve over ice cubes.
Note: File Photo

Wednesday, June 13, 2018

HEALTHY CRANBERRY-WALNUT MUFFINS

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup rolled oats
1 tbsp baking powder
1/2 cup sugar
1 tsp cinnamon
1 egg, lightly beaten
1/2 tsp grated orange peel
1 cup orange juice
1/2 cup applesauce
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts

Preheat oven to 375 degrees.
Spray a 12 cup muffin tin with nonstick cooking spray.

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and cinnamon. Mix together well. Make a well in the center of the mixture.

In a small bowl, beat egg, orange peel, orange juice, and applesauce with a spoon until combined. Add this mixture to the flour mixture. Mix just until moistened. Fold in the cranberries and walnuts. Fill muffin tin cups 3/4 full. Bake at 375 degrees for about 20 minutes or until golden brown.



Note: Do not over mix the batter. Over mixing will cause tough, dry muffins that won't rise properly. Batter is not supposed to be smooth. It should have a lumpy appearance.

Tuesday, June 12, 2018

OVERNIGHT COFFEE LOAVES

This is a 1971 Betty Crocker recipe thus the Gold Medal brand name.

1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups Gold Medal flour*
1/4 cup sugar
1 tsp salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tbsp butter or margarine, melted
1/2 cup sugar
1 1/2 tsp cinnamon
Confectioners' Sugar Glaze

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth.  Cover; refrigerate at least 8 hours or overnight.

Grease 2 9-inch loaf pans. Turn half of dough onto well-floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in a loaf pan. Repeat process with the remaining dough and pan.

Cover; let rise in warm place (85 degrees) 2 hours. Dough will not double.

Preheat oven to 375 degrees.

Bake bread 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning.

Remove from pans. Frost with a confectioners' sugar glaze.

Cool before slicing.

*If using self-rising flour, omit salt.



Monday, June 11, 2018

APRICOT COFFEE CAKE

1 box white cake mix
1 pkg instant vanilla pudding mix (4-serving size)
1 cup sour cream
4 eggs, beaten
3/4 cup apricot preserves
small jar maraschino cherries, chopped

TOPPING:
1 cup sugar
1 tsp cocoa
1 cup chopped pecans or toasted almonds

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, apricot preserves and cherries. Grease and flour a Bundt pan. Pour half the cake mix mixture into the pan. Top with half the topping mixture. Repeat the process with the other halves. Cut a knife through the batter to make a swirl. Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Options: Make a simple glaze of powdered sugar and milk mixed together until of drizzle consistency. Drizzle over the top of the cake and top with maraschino cherry halves and chopped nuts, if desired.


Note: File Photo

Sunday, June 10, 2018

LAYERED CHOCOLATE BANANA PEANUT DESSERT

1 box (4-serving size) chocolate pudding mix
1/2 cup creamy peanut butter
1 1/2 cups frozen whipped topping, thawed
1 large firm banana
4 tablespoons chopped peanuts

Prepare the chocolate pudding according to the package directions using fat-free milk. Stir in the peanut butter until smooth. Gently fold in the whipped topping.
Using half of the chocolate mixture, divide evenly into 4 individual dessert glasses or bowls. Top with a few banana slices and 1/2 tablespoon chopped peanuts. Repeat the process using the remaining half of the pudding, more banana slices and another half tablespoon chopped peanuts per dish. Cover with plastic wrap and chill at least 30 minutes. Before serving, top each dessert with a dollop of whipped cream.

Note: To keep the banana slices looking fresh, dip in some lemon juice or pineapple juice before using.

Photo just for fun!

Saturday, June 9, 2018

REESE'S KRISPY NO-BAKE COOKIES

1 cup sugar
1 cup corn syrup
1 1/3 cup creamy peanut butter
4 1/4 cup Rice Krispies
1 pinch of salt
4 to 6 Reese’s peanut butter cups, chopped
1/2 cup chocolate chips

Line a baking sheet with parchment paper and set aside.

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined: remove from the heat.

Working quickly, add the cereal and salt; stir to combine thoroughly. Stir in the chocolate chips and wait about 1 min then add the peanut butter cups. Quickly gently fold the mixture together so as to not smash up the candy.

Drop by rounded tablespoons onto the prepared baking sheet. Allow to cool before attempting to eat.


EAGLE BRAND'S PERFECT PUMPKIN PIE

I know pumpkin pie is mostly thought of as a Fall dessert. However, pumpkin is very healthy and we should eat it year round. So if you are thinking pie, why not made it pumpkin?

2 cups canned or cooked pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9-inch) unbaked pie shell (deep dish shell works best)

Preheat oven to 425 degrees.

In a medium mixing bowl with a wire whisk, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour pumpkin mixture into the prepared crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until a knife inserted 1-inch from the crust comes out clean. Cool before cutting. Serve topped with whipped cream.


Note: File Photo

Friday, June 8, 2018

APPLE BREAD

2 tbsp butter
1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

STRAWBERRY DESSERT SQUARES

2 cups finely crushed vanilla wafer crumbs
1/3 cup granulated sugar
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 cup thawed whipped topping
2 cups boiling water
1 large pkg (8-serving size) strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced
Additional whipped topping for garnish.

Preheat oven to 350 degrees.

Mix the vanilla wafer crumbs, 1/3 cup sugar, and butter together. Press mixture firmly into the bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Allow to cool.

Beat the cream cheese, 1/4 cup sugar, and milk until smooth using an electric mixer. Stir in the whipped topping; spread over the crumb layer and refrigerate.

In a large bowl, stir the boiling water into the gelatin until all the gelatin is dissolved. Stir in the cold water. Refrigerate for approximately 1 1/2 hours or until thickened. Stir in the strawberries and spoon over the cream cheese layer. Refrigerate for 3 hours or until firm. Cut into squares to serve. Top each square with a dollop of whipped topping, if desired.

Note: File Photo

Thursday, June 7, 2018

REPLACEMENT FOR SOUR CREAM IN BAKING

If your recipe calls for sour cream and you don't have any on hand, try this substitution: Mix 1 tablespoon lemon juice with enough evaporated milk to make 1 cup. This should work the same as sour cream in your recipe but I wouldn't want to use it as a substitute on a baked potato.

Note: File Photo

Monday, June 4, 2018

VELVETY CHOCOLATE MOUSSE WITH STRAWBERRIES

3 oz unsweetened chocolate
1 cup milk
1/4 cup egg substitute*
1/2 cup sugar
1 tsp cornstarch
1 tsp orange extract
1/2 cup whipping cream
3 cups sliced fresh strawberries

In a medium heavy-bottom saucepan, place the chocolate and milk. Heat over a medium heat until the chocolate is melted; set aside.

In a small mixing bowl, stir together the egg substitute, sugar, cornstarch, and orange extract until blended. Add to the chocolate mixture in the saucepan. Stirring constantly, cook over medium heat 3 or 4 minutes or until the mixture begins to thicken. Remove from heat.

Pour the mixture into a food processor or blender and blend or process very briefly, about 10 to 20 seconds, to make a more creamy texture. Pour mixture into a medium bowl and cover. Refrigerate for about 2  hours until cooled.

Whip cream until stiff and fold gently into the chocolate mixture. Refrigerate mousse overnight to set. (You may refrigerate up to 3 days.)

To serve, layer the mousse with the strawberries in 6 wine glasses or pretty footed dessert dishes, beginning and ending with the mousse. If desired, top each with a dollop of whipped cream and a strawberry.

*May substitute 1 whole egg for the egg substitute.

Yield: 6 servings

 File Photo of this recipe.

Friday, June 1, 2018

OATMEAL RAISIN CINNAMON COOKIES

1 cup butter, softened
1 cup light brown sugar, packed
1/3 cup granulated sugar
2 eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 pkg (10 oz) cinnamon chips (I prefer HERSHEY'S)
3/4 cup raisins

Preheat oven to 350 degrees.

In a medium mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla; beat well. In a small bowl, combine the flour and baking soda. Add to the butter mixture, beating well. Stir in the oats, cinnamon chips, and raisins. The batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute on the cookie sheet before removing to cool completely on wire racks.

Note: File Photo
Yield: Approximately 4 dozen