TWO TONE MARBLED FUDGE

2 pkg (11-oz each) classic white baking chips

3/4 cup bittersweet chocolate chips, divided
nonstick cooking oil spray
1 can (14-oz) sweetened condensed milk

Line an 8-inch square baking pan with foil, allowing foil to extend over 2 ends.  Coat foil with the cooking spray; set aside.

In a large saucepan combine the white baking chips with the sweetened condensed milk. Heat and stir over very low heat until melted and smooth.  Watch very carefully to avoid scorching!  Quickly pour half the white mixture into the prepared pan. Sprinkle with 1/2 cup of the chocolate chips; top with the remaining white mixture.  Sprinkle the remaining 1/4 cup of chocolate chips over the top.

Allow to stand 1 minute for the chips to soften.  Using a knife, gently swirl the mixtures together to give a marbled effect.

Cover and allow to stand at room temperature 2 hours or until firm.

Lift the cooled, firm fudge from the pan using the extended foil to lift. Place on a cutting board and cut into 1-inch pieces.

May be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 2 weeks.

the file photo

AMISH SUGAR COOKIES

1 cup butter, softened

1 cup vegetable oil

1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Preheat oven to 375 degrees.

Beat the butter, oil, and both sugars together in a large bowl; beat in eggs until well blended. Beat in vanilla extract.

Combine the flour with the baking soda and cream of tartar; gradually beat into the egg mixture.

Drop dough by teaspoonfuls (not rounded) onto ungreased cookie sheets. Bake at 375 degrees 8 to 10 minutes until lightly browned.  Remove cookies to wire racks to cool.

Yields approximately 5 dozen cookies.

Note: File Photo

PALEO COCONUT TRUFFLES

For those of you following the Paleo diet here is a candy recipe. Disclaimer: I do not follow a paleo diet because it is not right for my health problems. However, I know many of you do so this recipe is for you. Obviously I have never made this recipe.

• 4 tbsp coconut butter (or cream), at room temperature (should be soft)
• 1 cup coconut flakes + 4 more tbsp for coating
• 3 tbsp honey
• 1 tsp vanilla extract
• almonds, halved (optional – stuff them inside the snowballs for a more crunchy texture)

1. Put all ingredients in a blender or food processor and blend well until creamy.
2. Put the 4 tbsp of coconut flakes in a small bowl.
3. Use your hands to roll into little snowballs, using 1 tsp per coconut ball
4. Optional – add almonds inside the coconut snowballs.
5. Coat them with coconut flakes
6. Leave in the fridge for at least 15-20 minutes before serving.

ICE CREAM BONBONS

1 pint strawberry ice cream

1/4 cup colorful candy decorating sprinkles
8 oz bittersweet chocolate, chopped fine
1 tbsp canola oil

Line two cookie sheets with parchment paper.

Using a small ice cream scoop, scoop 6 scoops of ice cream on each of the cookie sheets.  Cover with plastic wrap and freeze until firm.  This will take at least 6 hours and may be left for 24 hours.

Place the sprinkles in a small bowl.

Combine the chocolate and the canola oil in a small heatproof bowl.

Place about an inch of water in a small saucepan your bowl can set over.  Place the saucepan over low heat until the water is just simmering.  Place bowl over the saucepan and be sure the bottom does not touch the water.  Cook, stirring often, until the chocolate and shortening are melted and smooth.  Remove the bowl from the pan and set aside until the chocolate is warm, not hot, to the touch.

You have to work quickly on this part so be sure you have everything together and ready!  Using a fork, scoop up one ball of ice cream at a time and hold over the bowl of chocolate.  Spoon chocolate over the ice cream ball to coat, letting excess drip back into the bowl.  Hold the ball over the sprinkles bowl and sprinkle the candies over the top.  Use another fork and gently scoot the completed ice cream ball back onto the cookie sheet.  Repeat with the remaining balls.  Immediately place back in the freezer and freeze for at least 30 minutes before serving.

Notes:

• It is best to only remove 1 tray of ice cream balls from the freezer at a time.
• You can choose your color of sprinkles to suit the occasion.  Red and green are great for Christmas, pastels for Spring, the honoree's favorite color for birthdays, the wedding colors for bridal showers, pink and/or blue for baby showers, etc.
• Use your choice of ice cream flavors.

APPLE OAT BARS

This is one of my older recipes. I have had it for years and have no idea where I got it. From a friend, no doubt. I have changed from whole wheat flour to white whole wheat flour but the choice is your.

Click pictures to enlarge for easier reading.

MAPLE PECAN PIE

3 large eggs

1/2 cup granulated sugar
1 cup maple syrup
3 tbsp butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1 cup pecan halves
1 9-inch unbaked pastry shell

Preheat oven to 375 degrees.

Whisk the eggs and sugar together in a medium mixing bowl until smooth.  Add the syrup, butter, and vanilla extract.  Stir in the salt and pecan halves.

Pour pecan mixture into the pastry shell and bake at 375 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean.

FILE PHOTO

MINI CHERRY COBBLERS

1 pkg Krusteaz Cobbler Topping Mix

1 egg
6 tbsp butter, melted
1 can cherry pie filling

Preheat oven to 350 degrees.
Lightly grease 8 ramekins.

In a medium bowl, combine the topping mix and egg stirring with a fork until egg is blended in mixture is crumbly.

Divide the pie filling evenly into the prepared ramekins. Divide the topping mix evenly over the pie filling and drizzle the butter over the topping.

Place ramekins on a baking sheet and bake at 350 degrees 35-40 minutes until filling is bubbly and tops are browned.

Hint: Delicious served with a scoop of vanilla ice cream or frozen yogurt.

file photo

BLACK AND WHITE COFFEE CAKE

Filling:

1 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
1 tbsp unsweetened cocoa powder
1/2 tsp pumpkin pie spice

Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 carton (16-oz) sour cream
2 tsp vanilla extract

White Glaze:
3/4 cup powdered sugar
1 tbsp warm water

Chocolate Glaze:
2-oz bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 1/2 tsp unsalted butter
1 1/2 tsp light corn syrup

Preheat oven to 325 degrees.
Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.

In a small bowl, combine all the filling ingredients and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large mixing bowl, with mixer on medium speed, beat the butter and sugar for 2 minutes. Add eggs, one at a time, beating well after each.  Turn mixer speed to low and beat in half the flour mixture, then the sour cream and vanilla, then the remaining flour mixture.

Spread 1/3 of the batter (about 2 1/2 cups) evenly in bottom of the prepared pan. Spoon 1 cup of the filling mixture over the batter in an even layer. Spread another third of the batter over the filling.  Spoon the remaining filling mixture over that batter and top with the last third of the batter.

Bake cake at 325 degrees for 60 to 65 minutes until a skewer inserted in the center comes out clean.

Cool cake in the pan on a wire rack for 10 minutes.  Invert pan onto the wire rack. Remove from pan and cool completely on the wire rack.

Transfer cooled cake to a cake plate.

To make the white glaze, whisk the powdered sugar and water until smooth.  Drizzle over cake, letting drizzle drip down sides.  Allow glaze to set.

To make the chocolate glaze, put the chocolate in a small bowl.  Microwave the cream, butter, and syrup in a glass measuring cup for 1 minute on high, or until boiling. Pour the butter mixture over the chocolate and whisk until smooth.  Refrigerate 10 minutes or until thickened. Slowly pour or spoon glaze over and around the vanilla glaze so that both glazes show.

Allow cake to stand until glaze is set before cutting to serve.

the file photo

CRANBERRY PUMPKIN COFFEE CAKES

1 cup chopped walnuts

1/2 cup chopped pecans
2 cups fresh or frozen cranberries
3 cups sifted flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
1/2 tsp finely ground black pepper
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 1/2 cups pumpkin puree (canned pumpkin)
2 cups granulated sugar
2 sticks unsalted butter
4 large eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

Wash and drain fresh cranberries. If using frozen berries, do not thaw; set out while you mix the batter.

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, allspice, and nutmeg; set aside.

Put the butter into large mixer bowl and beat around two minutes until creamy. Add the sugar and beat at medium speed until light and fluffy.

Add the eggs, one at a time, beating each 30 to 45 seconds before adding the next one. Add the pumpkin puree and vanilla extract; mix until incorporated.  Turn mixer speed to low and gradually add the dry ingredients; mix just until incorporated.  Stir in the walnuts and pecans.

Divide the batter evenly between the two prepared pans.

CRUMB TOPPING:
1 1/2 cups flour
2/3 cup brown sugar
pinch of salt
8 tbsp butter, melted

Mix crumb topping ingredients together to form damp crumbs. Sprinkle evenly over the batter.

Bake cakes at 350 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool in pans for 15 minutes before removing to wire racks to cool completely.

ICING DRIZZLE:
2 cups powdered sugar
2 tbsp milk

Combine the powdered sugar and milk and stir to a drizzling consistency.  Add milk, a drop at a time, if needed.  Drizzle over the cooled cakes.

Note: May top cakes with additional nuts, if desired.

FILE PHOTO

OLD FASHION HOMEMADE LEMON PIE

This recipe for lemon pie is from an old Iowa church dinner. The photo is a file photo used for reference.

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten (save whites to make meringue)
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.

CINNAMON CARAMEL SWIRL BARS

1 cup all-purpose flour

1/2 cup white whole-wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 large eggs
1 tbsp vanilla extract
1 cup coarsely chopped pecans
1 pkg (14-oz) caramels, unwrapped
1/4 cup milk

Preheat oven to 350 degrees.
Line a 13 x 9-inch baking pan with foil; lightly grease the foil; set aside.

Mix the flours, baking powder, cinnamon, and salt in a small mixing bowl; set aside.

In a large mixing bowl combine the brown sugar, butter, eggs, and vanilla until well blended.  Stir in the pecans.

Stir the flour mixture into the sugar/egg mixture; reserve 1 cup of this batter.

Spread the remaining batter over the bottom of the prepared baking pan and bake at 350 degrees 15 minutes or until firm.

In a microwavable bowl, microwave the caramels and milk together on high 2 or 3 minutes until caramels are melted, stirring often.  Cool around 5 minutes until slightly thickened.

Pour the caramel mixture over the baked layer in the pan, spreading to within 1/2-inch of the edge.

Drop the remaining batter over the caramel layer by the spoonfuls. Cut through the batter only with a knife, swirling to give a marbled effect.

Bake 15 to 20 minutes more or until the center is set.

Remove from oven and cool in the pan on a wire rack.

When cooled, cut into 24 bars.

FILE PHOTO

SPICED CHEESECAKE

Crust

12 oz chocolate wafer cookies (approx 53 cookies)
3 tbsp granulated sugar
2 tbsp canola oil
6 tbsp unsalted butter, melted
1 1/2 tsp grated ginger

Preheat oven to 400 degrees with rack placed in lower third.
Line the bottom of a 9-inch springform pan with a circle of parchment paper; set aside.

In food processor crush the cookies and sugar until mixture is fine crumbs.  Stir together the oil, butter, and grated ginger; drizzle into the mixture, pulsing until combined.  Press the mixture into the pan so curst is around 3/8-inch thick on the bottom and goes all the way up the sides.  Set aside while you make the filling.

Filling:
4 pkg (8-oz each) cream cheese, softened
1 1/3 cups granulated sugar
1 tsp vanilla extract
1 tbsp finely grated ginger
2 1/2 tbsp all-purpose flour (I always use white whole-wheat flour)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
4 large eggs
2 large egg yolks
4 cups heavy cream
2/3 cup powdered sugar
Chocolate curls for garnish, if desired

In large mixer bowl beat the cream cheese, granulated sugar, vanilla extract, and grated ginger until smooth - no lumps!  Mix in the flour, cinnamon, nutmeg and ginger.  Add the eggs and the egg yolks, one at a time, mixing each in completely and scraping the sides of the bowl as needed between each addition, until completely combined.

Place the pan on a foil-lined baking sheet and pour the filling into the prepared crust.  Bake for 20 minutes at 400 degrees then reduce the heat to 200 degrees.  Loosely cover the cheesecake with greased foil  and cook until the center is just slightly wobbly and the cake is set.  This will take about 1 hour and 10 minutes. Remove from oven and cool completely in pan on a wire rack.  Remove to refrigerator and chill at least 4 hours or overnight.

Whip the heavy cream with the powdered sugar until stiff peaks form.  Swirl over top of cheesecake and sprinkle with the chocolate curls, if using.

Yield: 16 servings
Per serving: 685 calories, 53.5g fat (29.5 saturated), 365mg sodium, 46g carbs, 227 mg cholesterol, 8g protein, 1g fiber

Note: I got this recipe from Ladies' Home Journal Magazine, Nov 2012

AUNT BETTY'S TOFFEE

 Toffee is featured at The Governors' Inn Bed and Breakfast in Austin, Texas.

1 cup butter

1 1/2 cups sugar

1 tbsp corn syrup

3 tbsp water

1 tsp vanilla

6 plain Hershey candy bars

Toasted almonds

Combine butter, sugar, corn syrup, water and vanilla; cook over medium to high heat, stirring occasionally, until mixture reaches the hard crack stage (280 degrees). Spread in a well greased pan. Lay candy bars on top and sprinkle the toasted almonds overall.

When cool, break into serving-size pieces.

file photo for reference only

CREAM CHEESE-LIME JELL-O SALAD

This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!)

1 regular can of Milnot, chilled until ice crystals start to form
8-oz pkg cream cheese, softened
1 cup sugar
2 tsp vanilla
3-oz pkg lime Jell-O
1 cup boiling water

Add the sugar and vanilla to the softened cream cheese. Dissolve the Jell-O in the boiling water, stirring to completely dissolve the Jell-O. Cool until syrupy. Combined the cooled Jell-O and the cream cheese mixture. Whip the Milnot until stiff and fold into the other mixture being gentle. Pour into a Jell-O mold that has been wiped with a vegetable oiled paper towel. Chill until firm.

Note: You can use your choice of Jell-O flavors.

FILE PHOTO FOR REFERENCE

HOMEMADE ORANGE SODA

This will make about 4 1/2-quarts of soda.

1 can (12-oz) frozen, pulp-free orange juice concentrate, thawed - do not dilute
2 bottles (2-liters each) lemon-lime soft drink, chilled
1 to 2 oranges, thinly sliced

When ready to serve, stir together the orange juice concentrate and the lemon-lime soft drink.  Serve over ice in individual glasses, garnished with an orange slice.

FILE PHOTO

STRAWBERRY LEMONADE PUNCH

12-oz can frozen pink lemonade

6-oz can frozen orange juice
3 cups water
10-oz package sliced frozen sliced strawberries, mostly thawed
2-liter bottle of chilled ginger ale

In a large bowl or container combine the pink lemonade with the orange juice, water and strawberries. Mix until strawberries are completely thawed. Place the mixture in the refrigerator until serving time. To serve, remove from the refrigerator and pour into a punch bowl. Slowly add the ginger ale into the punch bowl, stirring to mix. Add lemon slices for garnish if desired. Below is a file photo, not this exact recipe.

Homemade Chocolate Frosting

8 tbsp butter, softened

3 tbsp unsweetened cocoa powder
1 tsp vanilla
1/4 tsp salt
2 cups powdered sugar
1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

FILE PHOTO

CREAM CHEESE FLAN

1 1/2 cups sugar, divided

7 egg yolks (save 4 whites)
1 can (14-oz) sweetened condensed milk
1 can (12-oz) evaporated milk
3/4 cup milk
1 1/2 tsp vanilla extract
1/8 tsp salt
4 egg whites
1 block (8-oz) cream cheese, softened

In a medium size saucepan, cook one cup of the sugar over medium heat, stirring constantly, for 5 minutes or until the sugar melts and turns a light golden brown.  Quickly pour into a 2-quart flan dish.  Using oven mitts, quickly tilt dish to coat bottom and sides.  Let stand for 5 minutes so the sugar can harden.

In a large mixing bowl, whisk together the egg yolks with the milks, vanilla extract, and salt.

Process the egg whites, cream cheese, and remaining 1/2 cup of sugar in a blender until smooth. Stir the egg white mixture into the egg yolk/milk mixture.  Pour the mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.

Place the flan dish in a large shallow pan.  Add hot water to the pan to a depth of one-third up the sides of the dish.

Bake flan at 350 degrees for 1 hour and 45 minutes.  Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

Run a knife around the edge of flan to loosen then invert onto the serving dish.

file photo

LIGHTENED UP BLUEBERRY CHEESECAKE

This is a "lightened up" version of blueberry cheesecake that I have had for seventeen years. You will never know you are eating a slice of cheesecake with about half the calories and around a third less fat than most cheesecakes!

Preheat oven to 350 degrees.

1 cup graham cracker crumbs
3 tablespoons butter, melted
1 tablespoon sugar
nonstick cooking oil spray

Combine the above ingredients and press onto the bottom and 1 1/2-inches up the sides of a 9-inch springform pan that has been coated with the nonstick cooking spray.  Bake at 350 degrees for 5 minutes. Remove from the oven and set aside.

Reduce oven temperature to 300 degrees!

2 packages (8-oz each) 1/3-less-fat cream cheese
1 package (8-oz) fat-free cream cheese
1 cup sugar
3 tablespoons all-purpose flour (I only use white whole wheat flour)
1/2 teaspoon salt
2 large eggs
2 large egg whites
1 carton (8-oz) light sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups fresh (or frozen without sugar) blueberries

With an electric mixer set on medium speed, beat the cream cheeses until smooth.

In a small bowl, combine the sugar, flour, and salt; add to the cream cheese; beat until well blended.  Add the eggs, one at a time, beating well after each. Add the egg whites, beating until blended.

Add the sour cream, vanilla, and lemon zest to the mixture; beat just until blended.  Gently stir in the blueberries. Pour the mixture into the prepared pan and bake at 300 degrees for 1 hour and 10 minutes or until the center is firm.  Turn off oven but leave cake in oven with the door partially open for 30 minutes.

Remove cake from oven and cool in the pan on a wire rack for 30 minutes. Cover and refrigerate for 8 hours.

Remove from the refrigerator and remove sides of pan.  Make the following topping:

1 cup fat-free frozen whipped topping, thawed
1/4 cup light sour cream

Stir together the topping ingredients and spread over the top of the cheesecake.

Garnish with fresh blueberries, if desired.

Slice cake into 12 equal slices.
Per slice: 315 calories, 33.4 g carbs, 10.2 g protein, 469 mg sodium

he sugar, flour, and salt; add to the cream cheese; beat until well blended.  Add the eggs, one at a time, beating well after each. Add the egg whites, beating until blended.