PEANUT BUTTER RIPPLE BROWNIES

3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 boxed brownie mix with chocolate syrup
1/4 cup water
1/4 cup canola oil
2 eggs

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

In a small mixing bowl, with mixer on medium speed, beat together the sugar, peanut butter, flour, and eggs for a couple of minutes or until blended. Set bowl aside.

In a medium mixing bowl, stir together the brownie mix, syrup, water, canola oil, and eggs. Stir until well blended. Spread the brownie mixture onto the bottom of the prepared pan. Drop the peanut butter mixture onto the batter by the tablespoonfuls. Swirl a knife through the batters.

Bake at 350 degrees for 40 minutes. Allow to cool completely on a wire rack. If desired, frost by adding 1/3 cup peanut butter and approximately 2 teaspoons of milk to a can of vanilla frosting. Sprinkle with chopped peanuts if desired.

Yield: 48 brownies

 Recipe and photo courtesy of Betty Crocker.

YUMMY PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

3 cups all-purpose flour
1 tbsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 cup sugar
3/4 cup canola oil
1/2 cup buttermilk
1 can (15-oz) pumpkin
4 eggs

Preheat oven to 350 degrees. Line muffin cups with paper cupcake liners;set aside.

In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined; set aside.

In a large mixer bowl, with an electric mixer on low speed, beat the sugar, canola oil, buttermilk, pumpkin, and eggs for 2 minutes or until well combined. Add the flour mixture to the pumpkin mixture and beat another couple of minutes just until well combined. Fill each regular-sized muffin tin about 2/3 full of batter. Bake cakes at 350 degrees for about 18 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely. When cooled, frost with the frosting recipe below.

CREAM CHEESE FROSTING:
1 pkg (8-oz) cream cheese, softened
1 1/2 sticks butter, softened
1 lb powdered sugar
1 tsp vanilla extract
2 tbsp (or more if needed) milk
Orange food coloring

In a large mixer bowl, with electric mixer on high, beat together the cream cheese and butter for about 3 minutes or until light and fluffy. Slowly add in the powdered sugar, vanilla and milk, beating until smooth and of spreading consistency. Add another drop of milk at a time if frosting is too thick to spread. Add the orange food coloring and blend well. Frost some cakes then add more color if you want to darken the shade so as to have different shades of pumpkins. Decorate by making jack-o-lantern faces or by adding a short pretzel rod in the center, leaning rod slightly, to make the stem. Or get fancy by adding some green leaves to the rod as in the photo below. If doing that, be sure to take out a small amount of icing before adding the orange food coloring so you can make some green.
 

 Note: File Photo

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

 

Note: File Photo

CHOCOLATE ORANGE FUDGE

3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan combine the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Note: File Photo

SAN DIEGO BLUEBERRY BUNDT CAKE

2 cups sifted cake flour
3 tbsp instant non-fat dry milk powder
2 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 cup chopped pecans
1 1/2 cups sugar
3/4 cup plain low-fat yogurt
3 eggs, beaten
3/4 cup corn oil
1/2 tsp lemon extract
1 cup fresh blueberries

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan; set aside.

In a medium bowl, mix together the cake flour, milk powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in the pecans.

In another bowl, mix together the sugar and yogurt. Beat in the eggs, oil, and lemon extract. Fold in the blueberries. Combine the flour mixture into the blueberry mixture. Pour the batter into the prepared Bundt pan. Bake 45 to 50 minutes or until a sharp knife inserted in the middle of the cake comes out clean. Cool 15 minutes in the pan then remove to a wire rack to finish cooling.

After cake is completely cooled, drizzle with a sugar glaze or frost with a cream cheese frosting, if desired. This cake is fine without any glaze or frosting.

 Note: File photo for reference only.

TICKLED PINK LEMONADE COOKIES

Another great recipe from author Joanne Fluke.

1/2 cup salted, softened butter (do not substitute)
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 large egg, beaten
1/3 cup frozen pink (or regular) lemonade concentrate, thawed
3 drops liquid red food coloring (or 1/2 tsp Betty Crocker food color gel)
1 3/4 cups all-purpose flour, packed down when measured

Preheat oven to 350 degrees.
Place oven rack in middle position.

Using an electric mixer, beat the softened butter with the sugar until light and fluffy. Add in the baking powder and baking soda; beat until well combined.

Beat in the egg and lemonade concentrate. Add the food coloring and mix in.

Add flour, approximately 1/2-cup at a time, beating after each addition.

If dough is too sticky to work with, refrigerate about an hour or so. If you do this, turn off oven and turn on again when you remove cookie dough. Be sure oven is preheated again before putting in the cookies.

Drop dough by teaspoonfuls, 2-inches apart, on ungreased cookie sheet. (Linda's personal note: I always use parchment-lined cookie sheets.

Bake at 350 degrees 10 to 12 minutes or until edges are golden brown. Remove from oven, cool on cookie sheet approximately 2 minutes before removing to wire racks to cool completely.

Frost completely cooled cookies with the following frosting:
2 tbsp salted butter, softened
2 cups powdered sugar
2 tsp frozen lemonade concentrate, thawed
3 to 4 tsp milk or water (milk makes a creamier frosting)
2 drops red food coloring (or enough to turn frosting pink)

Beat butter and powdered sugar together; mix in lemonade concentrate. Beat in the milk, a little at a time, until frosting is almost but no quite thin enough to spread.

Mix in the food coloring until well combined and color is uniform.

Note: If frosting is too thin, add a little more powdered sugar. If too thick, add a little more milk.

Once frosting dries, cookies may be stored with layers of waxed paper between them.

Yield: 2 1/2 to 3 dozen depending on cookies size.

 

 Note: File Photo

CHOCOLATE COATED MARSHMALLOWS

1 pkg (10-oz) large marshmallows
1 pkg (12-oz) chocolate chips
toasted coconut and/or various decorative candies (from the cake decorating section)

Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.

Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.

Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.

Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.

Yield: 3 to 3 1/2 dozen truffles
Note: For a really pretty display, dip half in white chocolate

 Note: File Photo

EASY GERMAN CHOCOLATE SHEET CAKE

1 pkg German Chocolate Cake Mix
1 large egg
2 egg whites
1 3/4 cup water
nonstick cooking spray
1 can (14-oz) fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
3/4 cup butter, softened
1 lb powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
3 to 4 tbsp milk

Preheat oven to 350 degrees.

In a large mixer bowl combine cake mix, egg, egg whites, and water. Beat mixture at medium speed of electric mixer 3 to 4 minutes or until creamy. Spray a 15 x 10-inch jelly roll pan with the nonstick cooking spray. Pour batter into the prepared pan. Bake for 15 minutes at 350 degrees.

In a small bowl combine the sweetened condensed milk, coconut, and pecans. Spread the mixture over the warm cake. Broil on lowest oven rack about 2 minutes or until golden brown. Remove from oven and allow to cool.

In a medium mixer bowl, beat together the butter, powdered sugar, cocoa powder, and vanilla using medium speed. Beat mixture until blended; gradually adding milk, beating until smooth and spreadable. Spread over the cake.

Yield: 48 servings.

File Photo for Reference Only. Not this exact recipe.

STRAWBERRY GELATIN SORBET

1 pkg (4-serving size) strawberry gelatin
3/4 cup boiling water
1 1/2 cups mashed or pureed fresh strawberries
3/4 cup light corn syrup
2 egg whites, unbeaten

Dissolve gelatin in boiling water; stir in the strawberries, corn syrup, and egg whites. Pour the mixture into a 13 x 9-inch freezer-proof pan. Freeze about 2 hours until partially frozen. Remove mixture from freezer and spoon into a food processor or blender (doing half the mixture at a time). Process until smooth but not melted. This should take about 30 seconds. Pour into a 1 1/2-quart container. Cover and freeze until firm, at least 6 hours.

 File photo for reference only.

BLUEBERRY STREUSEL COBBLER

1 pint fresh or frozen sugar-free blueberries
1 can (14-oz) sweetened condensed milk
2 tbsp grated lemon peel
1 1/2 sticks plus 2 tbsp cold butter, divided
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Vanilla ice cream, optional
Blueberry sauce (recipe below), optional

Preheat oven to 325 degrees. Grease a 9-inch square baking pan and set aside.

In a medium bowl, combine the blueberries, sweetened condensed milk, and lemon peel.

In a large bowl, cut 3/4 cup of the butter into 1 1/2 cups of the biscuit mix until crumbly. Add the blueberry mixture to the crumbly mixture. Spread batter into the bottom of the prepared baking pan.

In a small bowl, combine the remaining 1/2 cup of the biscuit mix with the sugar. Cut in the remaining 2 tablespoons of the butter until crumbly. Add the pecans. Sprinkle over the cobbler batter in the pan. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve warm with the vanilla ice cream and blueberry sauce for the best results. Refrigerate any leftovers.

BLUEBERRY SAUCE:

In a saucepan combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, and 1/4 tsp ground nutmeg. Gradually add 1/2 cup water while stirring the mixture. Cook, stirring, over low heat until the mixture is thickened. Stir in 1 pint blueberries; cook, stirring, until hot.

 Note: File photo for reference only.

FUNNY CARAMEL APPLE PEOPLE

8 wooden sticks
8 medium apples
1 pkg (14-oz) caramels
2 tbsp water
1/2 cup miniature semisweet chocolate chips
gumdrops
lifesavers
narrow licorice strings

Wash and dry apples. Push a wooden stick into the stem end of each apple; set aside.

In a large (4-cup) glass measuring cup combine the caramels and the water. Microwave, uncovered, on high for 2 minutes. Stir with a rubber spatula and cook on high another 30 to 60 seconds or more until caramels are completely melted. Stir until smooth.

Put the mini chocolate chips on waxed paper; set aside. Dip each apple into the caramel mixture using a spoon to spread the caramel evenly over each apple. Hold the apple over the caramel while doing this so the excess caramel can drip into the cup. Dip the bottom of the apples into the chocolate chips for hair. Use the gumdrops for eyes, noses, etc. The lifesavers make great ears and/or mouths. Narrow red licorice strings make good mouths, black make a good handlebar mustache.

Note: Candy corn could also be used for eyes, nose, jack-l-lantern mouths, especially for Halloween parties. Chopped nuts would also make good hair. For grandma and grandpa, white chocolate chips could be used for grey hair. Butterscotch chips could be used for blond hair. Use your imagination and have fun.

FAMILY FAVORITE COCA-COLA CAKE

2 1/3 cups flour
2 cups sugar
2/3 cup butter
2 tbsp cocoa
1 cup coke
1 tsp baking soda
2 eggs
1/2 cup buttermilk
2 tsp vanilla
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 x 2-inch baking pan.

In a large bowl, stir together the flour, sugar, and baking soda; set aside.

In a medium saucepan, bring the Coca-Cola, butter, and cocoa to boiling over medium heat. While hot, add to the four mixture; stir just until combined. Add the eggs, buttermilk, and vanilla; stir until combined. Gently stir in the marshmallows (they will float to the top). Pour the batter into the prepared baking pan. Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in center comes out clean. Set pan on wire rack. Immediately spread the following topping over the hot cake.

TOPPING:
1/2 cup butter
1/4 cup cocoa
1/4 cup Coca-Cola
2 1/2 cups sifted powdered sugar
1 tsp vanilla
1 cup chopped nuts

Bring the butter, cocoa, and Coca-Cola to boiling in a saucepan. Remove from heat and add the powdered sugar and vanilla. Mix with a wire whisk until combined. Stir in the nuts and spread over the hot cake.

PINA COLADA FLAVORED PIE

1 pkg (3-oz) cream cheese, softened
1 tbsp sugar
1/2 cup low-fat milk
1 can (8-oz) crushed pineapple, drained
1 1/3 cup flaked coconut
1 carton (8-oz) frozen whipped topping, thawed
1 9-inch graham cracker crumb crust

Combine cream cheese, sugar, milk, 1/2 cup of the pineapple, and the coconut in blender container. Cover and blend at medium speed for 30 minutes. Fold mixture into the whipped topping and spoon into the crust. Freeze 4 hours or until firm.

To serve: Remove from freezer and allow to stand at room temperature 5 to 10 minutes before cutting. Garnish pieces with the remaining pineapple.

Note: Store leftovers in freezer.

HANNAH'S RED VELVET SURPRISE CUPCAKES

This delicious recipe is from NYT Bestselling Author Joanne Fluke's Hannah Swensen Mystery novel RED VELVET CUPCAKE MURDER. I love her recipes.

Before you can make the cupcakes, you must make the CHOCOLATE APRICOT SURPRISES.
6-oz semi-sweet chocolate chips (that's one cup of chips)
2 tbsp apricot jam
2 tbsp salted butter

If the jam has big pieces of apricots, cut them into smaller pieces before you measure out the jam. You can also simply pick them out and only use the clear part of the jam.

Place the 3 ingredients in a microwave-safe bowl. (A 2 cup measuring cup works fine.)

Microwave on high 1 minute. Take the chocolate mixture out of the microwave and stir the contents until smooth.

Tear off a piece of waxed paper and place on a piece of cardboard or a cookie sheet right next to the chocolate mixture.

Use a 1/4 teaspoon measuring spoon to scoop out the mixture. Scrape it out of the spoon with your clean finger and drop onto the waxed paper in little mounds. If it spreads too much and won't mound, let it cool for a minute or two longer.

Once you start making the chocolate mounds, be sure you make 24 mounds for your 24 cupcakes.

Refrigerate the chocolate surprises until you are ready to use them in your cupcakes.

Preheat your oven to 350 degrees and make the RED VELVET CUPCAKES:
1 1/2 cups granulated sugar
1/2 cup salted butter, softened to room temperature
1/2 cup vegetable oil
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cocoa powder
2 tsp red food color gel* (Betty Crocker Classic Gel Food Colors are great)
1 tsp vanilla extract
2 large eggs
2 1/2 cups all-purpose flour (packed down in the cup when measured)
1 cup buttermilk
1 tsp red wine vinegar (white vinegar may be substituted)

Line 24 muffin cups with paper cupcake liners (best to use 2 liners per cup or heavier liners like parchment or foil).

With electric mixer, beat the sugar, butter, and vegetable oil until nice and fluffy. Mix in the salt, baking powder, baking soda, and cocoa powder; be sure to mix in thoroughly.

Add the food color gel and vanilla extract. Beat until the color is mixed in thoroughly.

Add eggs, one at a time, beating after each addition.

Add 1 cup of the flour and mix in thoroughly. Turn off mixer and scrape down sides of bowl with a rubber or silicone spatula.

Pour in 1/2 cup of the buttermilk and mix in thoroughly at low speed. Add a second cup of flour, mix in thoroughly then turn off mixer again and scrape down sides of bowl. Add in remaining buttermilk and mix well. Add the remaining flour and mix thoroughly.

Mix in the vinegar then turn off mixer and give the batter a final scrape down and stir with the spatula. Note: Vinegar may make batter foam up a bit but that is okay.

Fill cupcake liners 1/3 full of batter.

Remove chocolate surprises from the fridge and peal off the waxed paper. Place one in the center of each cupcake, pushing them down slightly. Be care not to push them all the way to the bottom! Continue filling liners with batter until 3/4 full. (These cupcakes do not rise much so don't worry about that being too much.

Bake at 350 degrees 20 to 23 minutes. Remove from oven and cool completely in pan on a wire rack. DO NOT REMOVE FROM PAN UNTIL COMPLETELY COOLED.

Frost cupcakes with the following CREAM CHEESE FROSTING:
4-oz cream cheese
1/4 cup salted butter
1 tsp vanilla extract
2 cups powdered sugar (packed down in the measuring cup)

Place cream cheese and butter in a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and butter smooth, take the bowl out and put on counter. If it's not soft enough to stir, microwave on high in 20-second intervals until it is.

Add the vanilla extract and stir it in.

Add the powdered sugar, 1/2 cups at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, but not runny.

When frosting, work out from the center and don't go all the way to the edge. Allow a little red to show.
Sprinkle frosting with a little red decorating sugar, if desired.

Yield: 24 cupcakes
*Do not mistake red food color gel for red decorating gel, they are not the same. If using liquid food coloring, double the amount.

APPLE-CINNAMON PULL-APART BREAD

1 7 1/2 ounce package (10) refrigerated reduced-fat home-style biscuits
4 teaspoons ground flaxseeds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 of a medium apple, cored and thinly sliced
3 tablespoons coarsely chopped walnuts
2 tablespoons packed brown sugar
2 tablespoons orange juice
1 tablespoon butter
2 tablespoons reduced-fat cream cheese (Neufchatel), softened
2 teaspoons orange juice
1/2 teaspoon vanilla 


Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts.

In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter.

For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm.

Recipe and photo from BH&G

DAZZLING PEACH TRIFFLE

1 box (16-oz) Angel food cake mix
1 tbsp chopped crystallized ginger
1/4 cup confectioners' sugar, divided
3/4 cup peach preserves
1 quart peach slices
1 pint blueberries
1 tbsp lemon juice
2 cups heavy cream
1/2 cup prepared lemon curd

Preheat oven to 350 degrees. Prepare the cake batter by preparing the mix according to package directions then stir in the crystallized ginger. Line a jelly roll pan, 11 x 17-inches, with parchment paper. Pour batter into the pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Let cake cool for 10 minutes. Sprinkle 1 tablespoon of the confectioners' sugar and remove the parchment paper. Cut cake lengthwise into 3 equal pieces. Starting with the long side, tightly roll each piece in paper towel. Let cool completely. Unroll cakes and spread each piece with 1/4 cup of the peach preserves. Re-roll the cakes. Cut each roll into 12 slices.

In a bowl, combine the peach slices, blueberries, lemon juice, and 1 tablespoon confectioners' sugar; toss gently to coat.

In medium bowl of electric mixer, beat on high speed the heavy cream and remaining confectioners' sugar. Beat for 2 minutes or until stiff peaks form. Fold in the lemon curd.

To assemble: Place 12 cake slices, spiral side out, along bottom of trifle bowl. Arrange Arrange peach slices above each cake slice. Add another layer of cake spirals above peaches. Place remaining cake slices in the center of bowl. Spoon the blueberries around the cake slices and peaches. Top the berries with the whipped cream mixture. Add a couple of peach slices to the top along with a sprig of fresh mint as garnish, if desired.

 Sorry, I do not have a picture of this recipe. I received this recipe from a friend after I was diagnosed with diabetes so I have never made it. Sure sounds good, though.

ANGEL PILLOWS

1/2 cup butter flavored shortening
1 pkg (3-oz) cream cheese, softened
1 tbsp milk
1/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees. Spray spray baking sheet with nonstick cooking spray; set aside.

Cream shortening, cream cheese, and milk in a medium mixing bowl at medium speed of electric mixer until well blended. Beat in the brown sugar and the preserves. Combine the flour, baking powder, cinnamon and salt. Mix the flour mixture into the creamed mixture. Stir in nuts.Drop two level tablespoonfuls of dough into a mound for each cookie. Place 2-inches apart on baking sheet. Bake at 350 for 14 minutes. Cool on baking sheet 1 minute then removing to wire racks to cool. Cool completely then frost with the frosting recipe below.

FROSTING:
1 cup powdered sugar
1/4 cup apricot preserves
1 tbsp butter flavored shortening
flaked coconut, chopped

Combine the powdered sugar preserves and shortening in a small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle with coconut.

 Note: File Photo

PECAN PENUCHE

1 1/2 cups packed brown sugar
1/2 cup half-and-half cream
dash of salt
2 tbsp butter flavored shortening
3/4 tsp vanilla
1/3 cup chopped pecans

Lightly grease an 8-inch loaf pan; set aside.

In a medium saucepan, combine the brown sugar, cream, and salt. Heat to boiling, over medium heat, stirring constantly. Cover and boil for 1 minute. Remove lid. Insert candy thermometer and cook over medium heat, without stirring, until temperature reaches 236 degrees. Remove from heat.

Add the shortening but do not stir. Cool, undisturbed, until temperature is lowered to 120 degrees. Add the vanilla and beat vigorously until mixture starts to thicken and loses its sheen. Stir in pecans. Spread in the prepared pan. Cut into 1-inch squares. Cool until firm.

Note: Make orange-flavored penuche by adding 1 tablespoon grated orange rind when you add the shortening.

 Note: File Photo

ORANGE COCONUT COOKIES

1 cup shortening
2 tbsp grated orange rind
1 1/4 cups sugar
2 eggs
3/4 cup shredded coconut
1 cup quick oats
2 cups sifted cake flour
2 1/4 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 cup milk

Cream shortening and orange rind; add sugar gradually and cream thoroughly. Add eggs, 1 at a time; beat well. Blend in coconut and oats. Sift the flour, baking powder, salt and cinnamon together. Add alternately with milk to creamed mixture. Drop from teaspoon about 2 inches apart on greased baking sheet. Bake in a preheated 400 degree oven for 10 to 12 minutes. Cool slightly; remove from pan.

Yield: 4 dozen cookies

 Note: File Photo

OREO WHITE CHOCOLATE TRUFFLES

1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted

In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.

Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)

 My granddaughter made these Oreo truffles for a party. She drizzled them with chocolate in the party colors.

PINEAPPLE BREAD PUDDING

3 slices bread, cubed
1 stick butter, melted
1/2 cup sugar
3 eggs
1 can crushed pineapple, drained

Preheat oven to 350 degrees.

In casserole dish combine bread cubes with melted butter. Mix the sugar, eggs, and pineapple together. Combine the pineapple mixture with the bread cubes in the casserole dish. Bake for 20 minutes at 350 degrees.

 Note: File Photo

EGGNOG COFFEE CAKE

I got this recipe last year from a Food Network magazine.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, room temperature
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 tbsp pure vanilla extract
1 cup sour cream

Topping and Glaze:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
5 tbsp cold unsalted butter, cut into small pieces
1 1/2 cup confectioners' sugar
3 to 4 tbsp eggnog

To Make the Cake:
Preheat oven to 350 degrees.
Coat a 9-inch springform pan with the cooking spray.

Whisk flour, baking powder, nutmeg, cinnamon, soda, and salt in a medium bowl.
Beat butter and granulated sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk, and vanilla extract until combined.

Reduce mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase speed to medium high and beat until well combined, about 30 seconds. Pour batter into the prepared pan and set aside.

To make the topping:
Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter topping over the cake batter.

Bake at 350 degrees 1 hour to 2 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool 20 minutes, then remove the springform ring and allow to cool completely.

To Make the Glaze:
Whisk the confectioners' sugar with 3 tablespoons of the eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining tablespoon of eggnog as needed. Before serving, drizzle the glaze over the cake.

Yield: 8 servings
Note: Can be made ahead and glazed up to three days ahead of planned serving. Store covered at room temperature.

FAVORITE HOLIDAY FLAVORS

As we start thinking about the upcoming holidays and all the goodies we will bake, make, etc, here is a little bit of trivia for you. Last year there was a survey done of Americans favorite holiday flavor. If your favorite is peppermint or pumpkin spice you are with a 52% of Americans surveyed. Peppermint and pumpkin spice tied for first place with 26% each. If gingerbread is your favorite you are with 24% of Americans surveyed and last was eggnog (gross, in my opinion) at 23%.

REFRIGERATED BLUEBERRY TORTE

CRUST:
2 cups graham cracker crumbs
1 stick butter,melted
1/2 cup sugar

Mix the graham cracker crumbs, butter, and sugar. Press the mixture into a glass baking dish.

FILLING:
8-oz cream cheese, softened
2 eggs
1/2 cup sugar
1 can blueberry pie filling

In a medium mixing bowl, beat the cream cheese, eggs, and sugar together. Beat until thoroughly combined. Pour over the crust and bake at 325 degrees for 30 minutes. Remove from oven and set aside to cool. When cool, spread the blueberry pie filling over the top. Refrigerate.

Note: This recipe is fine to make a day ahead and add pie filling prior to serving.

Note: File photo

APPLE RAISIN NUT COOKIES

2 cups flour
1 tsp baking soda
1/4 cup milk
1 egg
1/2 cup shortening
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
1 cup raisins
1 1/2 cups chopped apples
1 cup chopped pecans or walnuts

Preheat oven to 400 degrees.

In a large mixing bowl, sift together flour and baking soda; set aside.

Put milk, egg, shortening, salt, cinnamon, nutmeg, and brown sugar into a blender. Blend until smooth. Remove mixture from the blender and add to the flour mixture. Mix well. Add the raisins, apples, and nuts to the mixture; blend well. Drop by teaspoonfuls onto a greased cookie sheet. Box at 400 degrees for 10 to 12 minutes or until lightly browned.

 Note: File Photo

JONAS'S FAVORITE WHITE VELVET CAKE

4 large egg whites
1 cup milk
3 tsp vanilla
3 cups sifted white flour
1 1/2 cups sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp salt
12 tbsp softened butter

Mix the egg whites, 1/4 cup of milk, and vanilla in a small bowl.

In a mixing bowl, combine the dry ingredients and blend on low. Add the softened butter and rest of the milk. Mix on medium speed for 2 minutes. Scrape down the sides and continue to beat. Add the egg mixture a little at a time. Mix for 30 seconds after each addition.

Pour the batter into two greased 9-inch pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes and then loosen the sides with a metal spatula. Invert onto wire racks to cool completely before frosting with buttercream icing.

This cake is from a novel I read entitled How Sweet It Is by Alice J. Wisler. The photo is a file photo. This is very good white cake.

STRAWBERRY PRETZEL SQUARES

2 cups finely crushed pretzels
1/3 cup sugar
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup sugar
2 tbsp milk
1 cup frozen whipped topping, thawed
2 cups boiling water
1 pkg (8-serving size) strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced

Preheat oven to 350 degrees.

Mix crushed pretzels, 1/3 cup sugar, and butter. Press mixture firmly into bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Cool.

Beat cream cheese, 1/4 cup sugar, and milk until smooth. Stir in whipped topping. Spread mixture over the crust. Refrigerate.

Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in the cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon this mixture over the cream cheese layer.

Refrigerate for 3 hours or until firm. Cut into squares. Garnish with whipped cream, if desired.

Yield: 15 to 18 servings.

 Note: File Photo

GRANDMA'S BLACK FOREST CAKE

2 cans (20-oz) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 (9-inch) baked chocolate cake layers, cooled
3 cups cold whipping cream
1/3 cup powdered sugar

Drain cherries, reserving 1/2 cup of the juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in a saucepan. Turn heat to a low setting and cook, stirring, until thickened. Add the vanilla extract and stir to blend.

Split each of the cake layers in half horizontally. Crumble one of the half layers and set aside. Place one of the cake layers on the serving plate. Set other two aside.

Beat the cold whipping cream and the powdered sugar together in a large mixing bowl using an electric mixer set on high speed. Beat until stiff peaks form. Reserve 1 1/2 cups whipped cream for piping, if desired. Spread 1 cup of the whipped cream on the layer on the serving plate. Top with 3/4 cup cherry topping. Top with the second layer, 1 cup whipped cream, and the 3/4 cup cherry topping; top with the third layer. Frost sides of cake with the remaining whipped cream. Pat the reserved cake crumbs gently on the sides of the cake. Spoon the remaining whipped cream into a pastry bag with a star tip; pipe around the edges of the cake. Spoon the remaining cherry topping over the top of the cake.

 File photo for reference only.

RHUBARB CUSTARD PIE

2 cups rhubarb, thinly sliced
1 egg, unbeaten
1 tbsp flour
1 cup sugar
1 tbsp water

Preheat oven to 375 degrees.

Put rhubarb in a medium bowl. Add the sugar and flour to the rhubarb; mix together. Add egg and water. Mix well. Pour mixture into a 9-inch unbaked pie shell. Bake at 375 degrees for about an hour or until firm. 

 

Note: File Photo

 

LEMON TART WITH STRAWBERRIES

SHELL:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1 tbsp fresh rosemary leaves
1/4 tsp salt
1 stick cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1 tbsp water

In a food processor, combine the flour, powdered sugar, rosemary leaves, and salt. Pulse until the rosemary is finely chopped. Add butter; pulse until coarse crumbs form. Pour egg yolk, water mixture over crumbs and process until dough forms a ball. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer for 15 minutes.

Heat oven to 375 degrees. Line tart shell with nonstick foil, covering edge. Top foil with dried beans or pie weights. Bake 20 minutes. Remove from oven; remove foil and beans. Tear the foil into strips and cover the edge of the tart shell; return to oven and bake another 15 to 20 minutes or until bottom is lightly browned. Cool on wire rack leaving foil on the edge. Reduce oven temperature to 350 degrees.

FILLING:

1 can (14-oz) sweetened condensed milk
5 large egg yolks
2 tsp grated lemon zest
1/2 cup lemon juice
12 strawberries, halved, for garnish

In a medium bowl, whisk together milk, egg yolks, lemon zest and juice until blended. Pour mixture into the tart shell and place on a baking sheet. Bake 12 minutes or until filling is set. Let cool completely on wire rack. Refrigerate several hours until chilled through.

To serve the tart, remove tart sides and place tart on a serving plate. Arrange the strawberry halves, cut side down, in a ring around the edge of the tart. Take another berry, leaving leaves in place, and cut from the bottom up almost to the top several times. Place in the center of the tart in a fanned out position, if desired.

 Note: File photo used for reference only.

TOFFEE BAR CRUNCH PIE WITH CARAMEL

1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg (4-serving size) Vanilla flavor instant pudding and pie filling
1 tub (8-oz) frozen whipped topping, thawed
6 bars (1.4-oz each) chocolate-covered English toffee, chopped
1 Graham Cracker Pie Crust

Spread the dessert topping on bottom of the graham cracker crust. Pour milk into a large bowl and add pudding mix. Beat mixture with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in the whipped topping and chopped toffee bars. Spoon mixture into the crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes before cutting. Store any leftover pie in the freezer.

Note: File Photo

APRICOT ANGEL BROWNIES

2 bars (2-oz each) white baking chocolate
1/3 cup butter
1/2 cup packed brown sugar
2 eggs, beaten
1/4 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut

In a saucepan, melt the white chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in the brown sugar, eggs, and vanilla until blended. Set aside.

In a bowl, combine flour, baking powder and salt. Stir in the chocolate mixture. Combine apricots, almonds, and coconut; stir half of the mixture into the batter. Pour into a 9-inch square baking pan. Sprinkle the remaining apricot mixture on top of the batter. Bake at 350 degrees for 25 minutes or until golden brown. Cool.

File Photo

BUTTER PECAN ICE CREAM

4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk

Beat eggs in a large mixing bowl. Add the remaining ingredients using enough milk to fill the ice cream freezer. If you do not want to use raw eggs, you may omit them but be sure to use both packages of pudding mix. Use only one package of pudding mix if using eggs. Follow instructions on your ice cream freezer.

File Photo

WISHING YOU A SAFE AND HAPPY HOLIDAY

CHRISTY'S SNICKERDOODLES

This is my daughter's popular cookie recipe.

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups all-purpose flour
1 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
2 tbsp sugar
2 tsp cinnamon

Preheat oven to 400 degrees.

Cream shortening, the 1 1/2 cups sugar, and eggs together. Add the cream of tartar, salt, and baking soda; mix well. Stir in the flour and mix well. Mix the 2 tbsp of sugar and the cinnamon together in a small bowl. Roll the cookie dough into small balls and roll balls in the cinnamon sugar mixture. Bake at 400 degrees on a ungreased cookie sheet for 8 to 10 minutes.

File Photo

GELATIN FRUIT AND CREAM PIE

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed frozen whipped topping
1 6-oz graham cracker pie crust
1 pkg (4-serving size) gelatin (use flavor to compliment selected fruit)
1 pkg (4-serving size) vanilla cook and serve pudding and pie filling
1 1/4 cups water
2 cups sliced fruit (your choice)

Mix together the cream cheese and powdered sugar in a large bowl until well blended. Stir in the whipped topping. Spread in the crust and refrigerate.

In a medium saucepan, mix together the gelatin, pudding mix, and water until smooth. Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat and allow to cool for 5 minutes. Stir in your selected fruit. Spoon the mixture over the cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped cream and a slice of the selected fruit, if desired. Store leftover pie in the refrigerator.

I don't have a picture of this pie so this is clip art.