CHOCOLATE CREAM CHEESE ICING

1/2 cup (1 stick) butter, softened

6-oz (2 3-oz pkgs) cream cheese, softened
5 squares unsweetened chocolate,  melted & cooled
2 tsp vanilla extract
6 + cups confectioners' sugar
1/4 cup cream (or milk)

In a large mixing bowl beat the butter and cream cheese together until smooth and creamy.  Add the chocolate and the vanilla extract; beat until well blended. 

Gradually beat in half the confectioners' sugar and the cream.  Beat in enough of the remaining confectioners' sugar to make of spreading consistency.  Use to fill and/or frost your favorite cake.

Yield: 4 cups icing.
Note: This is a BHG's recipe from several years ago.

EASY MOUSSE SQUARES

48 Vanilla Wafers

3/4 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 cup ice cubes
1 pkg (8-oz) cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 carton (8-oz) frozen whipped topping, thawed and divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit & berries

Line an 8-inch square baking pan or dish with plastic-wrap and stand 16 of the vanilla wafers on the edge inside the plastic lining. 

Stir the boiling water into the gelatin mix and stir until the gelatin is completely dissolved.  Stir in the ice until melted.

Beat the cream cheese, sugar, and lemon zest in a large bowl until well blended.  Gradually beat in the gelatin then whisk in 2 cups of the whipped topping.

Pour half the mixture into the pan covering the bottom; cover with 16 wafers.

Microwave the raspberry preserves on high for 15 seconds until melted and brush over the wafers.  Top with the remaining gelatin then the remaining wafers.

Refrigerate the mousse for at least 4 hours or until firm.

To serve, invert the mousse onto a plate, peel away the plastic wrap, and top with the remaining whipped topping and the fruit and berries.

Yield: 9 or 12 squares.
Note:  An old Kraft Foods Recipe

TROPICAL MERINGUE-TOPPED DESSERT SQUARES

CRUST:

1 cup all-purpose flour
1/3 cup powdered sugar
1 stick butter, softened

Preheat oven to 375 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

Combine the flour, powdered sugar, and butter until crumbly.  Press the mixture onto the bottom of the parchment-lined pan and bake at 375 degrees for 15 minutes; remove from the oven and set aside.

FILLING:
1 cup granulated sugar
6 tbsp key lime juice
6 large eggs, separated (save 3 of the whites for the meringue)
1/4 cup butter, softened

While the crust bakes combine the sugar, juice, egg yolks and butter in a medium saucepan.  Cook the mixture over medium heat, while whisking often, 8 to 10 minutes until thickened.  Remove from heat; set aside.

MERINGUE:
1/2 tsp cream of tartar
1/3 cup granulated sugar
1/3 cup sweetened flaked coconut
(The 3 saved egg whites)

Combine the egg whites and cream of tartar in a medium mixing bowl; beat on high speed with an electric mixer until soft peaks form.  Continue beating for about 2 minutes while gradually adding the sugar until stiff peaks form; set aside.

Spread the filling over the baked crust then spread the meringue evenly over the filling.  Sprinkle with the coconut and return to the oven and bake 10 to 13 minutes or until the coconut is browned.  Remove the dessert from the oven and and cool completely on a wire rack.

Use the parchment paper to lift the dessert from the pan and place on a cutting board.  Cut into 16 squares.  Serve immediately or refrigerate.

Note: I got this recipe several years ago from Reynold's Wrap!

SO EASY FRESH PEACH CRUMB BAKE

2 cups sliced fresh peaches

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

Preheat oven to 350 degrees.

Arrange peach slices in the bottom of an 8-inch square baking pan or dish.

In a small bowl combine the cracker crumbs, cinnamon, and nutmeg to blend together well.  Stir the melted butter into the cracker mixture.  Sprinkle the crumb mixture evenly over the peaches.

Bake at 350 degrees for 30 minutes.

Best when served warm with a dollop of whipped cream or ice cream.

free clipart

STRAWBERRY PIZZA

1 (20-oz) refrigerated sugar cookie dough

1 block (8-oz) cream cheese, softened
1/3 cup sugar
1 tub (8-oz) strawberry (or plain) frozen whipped topping, thawed
1 pint or 2 cups fresh strawberries, halved or sliced if very large

Preheat oven to 350 degrees.
Lightly grease a 12-inch pizza pan.

Press the cookie dough firmly onto the prepared pizza pan.  Bake at 350 degrees for 20 minutes or until light golden brown.  Cool in the pan on a wire rack.

In a large mixer bowl, beat the cream cheese with the sugar on high speed until well blended.  Gently stir in the whipped topping and spread the mixture evenly over the cookie crust.  Top with the strawberries.  Serve immediately or cover well and refrigerate until ready to serve.  If you have leftovers, store in the refrigerator.

File Photo

DOUBLE BERRY BROWNIE TORTE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
1 cup  semi-sweet chocolate chips
1 stick butter
1 1/4 cups sugar, divided
2 eggs
1 tsp vanilla
1/3 cup Hershey's Special Dark Cocoa
1/2 cup whipping cream
3/4 cup fresh blackberries
3/4 cup fresh raspberries

Preheat oven to 350 degrees.
Line a 9-inch round cake pan with waxed paper; grease and set aside.

In a small combine the flour, baking soda, and salt.  Stir in the chocolate chips and set aside.

In a medium saucepan melt the butter over low heat; remove from heat.  Stir in 1 cup of the sugar, the eggs, and the vanilla.  Add the cocoa, blending in well.  Stir in the flour/chocolate chip mixture.  Spread the batter into the prepared pan.  

Bake torte 20 to 25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky.  Cool in the pan on a wire rack for 15 minutes.  Invert torte onto wire rack and gently remove waxed paper then turn right side up.  Allow to cool completely.

In the meantime rinse and drain the blackberries and raspberries.  Pat dry with paper towels.

Beat the whipping cream with the remaining 1/4 cup of sugar until the sugar is dissolved and stiff-peaks form.  Spread over the top of the brownie.  Top with the fresh berries.  Refrigerate until serving time.

file photo

Yield: 8 to 10 servings

CINNAMON BARS WITH PECANS AND COCONUT

1 1/2 cups all-purpose flour

1/2 cup white whole-wheat flour
1 1/4 cups granulated sugar
3/4 cup firmly packed brown sugar
1 stick butter, softened
1/2 cup chopped pecans
1/2 cup flaked coconut
1 large egg
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla

Preheat oven to 350 degrees.
Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.

In large mixer bowl beat the flours and sugars on medium speed for 30 seconds to blend.  Add the butter to the dry mixture and beat 1 minute or until combined.  Remove 2 cups of the mixture to a medium bowl and stir in the pecans and coconut.

Press the pecan, coconut mixture onto the bottom of the prepared pan.

To the remaining flour mixture add the egg, cinnamon, pumpkin pie spice, baking soda, and salt.  Beat the mixture at medium speed a few seconds to combine.  Turn mixer to low speed and add the buttermilk and vanilla beating for 1 minute.  Pour mixture over the crust.

Bake at 350 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean and the top springs back when gently pressed.  Cool in the pan on a wire rack for half an hour.

GLAZE:
1 3/4 cups powdered sugar
2 to 2 1/2 tablespoons buttermilk
2 tsp vanilla extract
1 tsp light corn syrup

Beat the powdered sugar, 2 tablespoons of the buttermilk, and the corn syrup in a medium bowl at medium speed until smooth.  Add the additional buttermilk gradually if necessary to reach the desired glaze consistency.  Drizzle over the cooled bars and let stand until glaze is set.

To serve: Cut into 24 bars of approximately 210 calories each

clipart panda

PEACH COBBLER WITH PRALINE BISCUIT TOPPING

1 1/4 cup granulated sugar

2 1/2 tbsp cornstarch
1 tsp ground cinnamon
3/4 cup water
8 cups sliced fresh peaches
3 tbsp butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans
2 cups self-rising flour
2 tsp granulated sugar
1/2 cup shortening
3/4 cup buttermilk

Preheat oven to 375 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

Combine the 1 1/4 cup of sugar, cornstarch, cinnamon, and water in a saucepan; add the peaches.  Bring the mixture to a boil and boil for 1 minute.  Pour into the prepared baking dish and set aside.

In a small bowl combine the butter, brown sugar, and pecans; set aside.

In a mixing bowl combine the flour with the 2 teaspoons of sugar; cut in the shortening with a pastry blender or two knives until crumbly.  Add the buttermilk, stirring just to moisten. Turn dough out on a lightly floured surface and knead 5 or 6 times.  Roll dough out into a 12 x 8-inch rectangle; spread the pecan mixture over the dough to within a half inch of edges.  Starting with a long side, roll up the dough.  Cut the roll into half inch pieces and arrange over the top of the peaches in baking dish.

Bake cobbler at 375 degrees for 35 minutes or until lightly browned.

Serves 12.

File photo for reference only.