PINA COLADA CUPCAKES

CUPCAKES

6 tbsp (84g) Salted Challenge Butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/2 cup (120ml) pineapple juice*
4 tbsp crushed pineapple

FROSTING AND TOPPING

3/4 cup (168g) Salted Challenge Butter, room temperature
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 tsp coconut extract
2 tbsp (30ml) pineapple juice*
1/2 tbsp coconut rum
1/2 cup sweetened coconut flakes
Sliced pineapple, cut into pieces
12-15 maraschino cherries

DIRECTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the pineapple juice and mix until well combined. Add remaining dry ingredients and mix until well combined.
6. Stir in the crushed pineapple and scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
10. Add about half of the powdered sugar and mix until smooth.
11. Add the coconut extract, pineapple juice and coconut rum and mix until smooth.
12. Add the remaining powdered sugar and mix until smooth.
13. Pipe the frosting on top of the cupcakes with a swirl. I used Ateco tip 808, a large round icing tip.
14. To decorate the cupcakes, lightly press the coconut flakes onto the sides of the cupcakes then top them with a piece of pineapple and a cherry.

*For the pineapple juice in the cupcakes and frosting, I used the juice from the cans of crushed and sliced pineapple used in the cupcakes and in the frosting. I used an 8 oz can of crushed pineapple (for the cupcakes) and an 8 oz can of sliced pineapple (for the frosting and topping)

Note: Recipe and picture from Challenge Butter

CHERRY AND BANANA CREAM PIE

1 graham cracker pie crust

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed whipped topping
1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) french vanilla cook and serve pudding mix
1 1/4 cups water
1 cup very well drained maraschino cherries
1 cup firm banana slices

Mix the cream cheese and powdered sugar in a large bowl until well blended. Fold in the whipped topping. Spread over the bottom of the graham cracker crust and place in refrigerator.

Mix the gelatin, pudding mix, and water in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until mixture just starts to boil. Remove from the heat. Allow to cool for 5 minutes. Stir in the bananas and cherries. Spoon mixture over the cooled cream cheese layer.

Cover and refrigerate pie for 4 hours or until set. Before serving, garnish with whipped cream/topping and maraschino or bananas, if desired. The pie below is covered with a decorative pattern of whipped cream and maraschino cherries. It is a file photo.

file photo

SIMPLE YELLOW CAKE

2/3 cup + 1/4 cup all-purpose flour

2 tbsp cornstarch
1/4 tsp salt
4 large eggs, room temperature
2 egg yolks, room temperature
1 cup sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees.
Grease and lightly flour 2 9-inch round cake pans; set aside.

Mix flour, cornstarch, and salt together in a small bowl.

Put eggs, egg yolks, sugar and vanilla in a large bowl. Beat with a mixer on high speed until pale and fluffy.

Using sifter or fine strainer, sift the flour mixture over the egg mixture. With a rubber spatula, gradually fold the flour into the eggs just until combined. Fold in the melted, cooled butter.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert pans on rack and remove. Allow cakes to cool completely before frosting with your favorite frosting.

Note: File Photo

PEACH KUCHEN

 

1 1/3 cups all-purpose flour

1/2 cup sugar + 2 tablespoons
1/4 tsp salt
1/4 baking powder
1/3 cup cold butter, cut up
1 can (29-oz) peach halves, drained
1 tsp ground cinnamon
1 cup plain low-fat yogurt
1 large egg

Preheat oven to 400 degrees.
Set out a 9-inch pie plate.

*Place the flour, the 2 tablespoons of sugar, salt and baking powder in a food processor; pulse to blend. Add the butter; pulse until the mixture resembles cornmeal. Pat mixture over the bottom and up sides of pie plate to make a crust.

Arrange peaches, cut side down, in a layer in the crust. Mix the 1/2 cup sugar with the cinnamon; sprinkle over the peaches. Bake at 400 degrees for 15 minutes.

Whisk the yogurt and egg together; pour over the peaches. Bake for another 30 minutes or until set. Allow to cool then refrigerate to chill before serving.

*If you don't use a food processor, you can do this step in a bowl and cut butter in with a pastry blender or two knives.

 File Photo

HOMEMADE LEMON MERINGUE PIE

1 cup sugar

1/4 cup cornstarch
1 1/2 cups water
3 large egg yolks, slightly beaten
grated rind of 1 medium lemon
1/4 cup lemon juice
1 tbsp butter
1 baked 9-inch pie shell

Preheat oven to 350 degrees.

In a medium saucepan combine the sugar and cornstarch, stir to mix well. Gradually stir in the water until mixture is smooth. Stir in the egg yolks. While stirring constantly, bring the mixture to a boil over medium heat; boil for 1 minute. Remove from heat. Stir in the grated lemon rind, lemon juice, and butter. Spoon the hot filling into the baked pie shell. Top with your favorite meringue recipe and bake at 350 degrees for 15 to 20 minutes until the meringue is golden brown.

file photo

RASPBERRY SWIRL CHEESECAKES

2 (6-oz. each) ready-made chocolate crumb pie crusts

1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
1 can (14-oz) sweetened condensed milk
2 pkg (8-oz. each) cream cheese, softened
3 large eggs

Preheat oven to 350.

Place berries in blender container and blend until smooth. Press through a sieve to remove seeds. Stir a third cup of the sweetened condensed milk into the raspberries and set aside.

Using electric mixer beat cream cheese, eggs, and the rest of the sweetened condensed milk in a large mixer bowl. Divide mixture evenly into the two crusts. Drizzle the raspberries mixture over the fillings. Using a metal spatula, gently swirl raspberry mixture through cream cheese filling.

Bake for 25 minutes or until the center is nearly set when shaken. Allow to cool.
Cover and chill at least 4 hours.

Keep leftovers refrigerated.

Note: Second cheesecake can be frozen, if not currently needed. To serve, remove from freezer approximately an hour before time to serve.

 File Photo

TENNESSEE HOMEMADE STRAWBERRY ICE CREAM

3 cups half and half cream

4 cups whipping or heavy cream
4 cups strawberries, coarsely chopped
1 cup sugar
1 can (14-oz)sweetened condensed milk
1 tbsp vanilla extract

Combine the chopped strawberries with the sugar and mix well. Add the strawberries to the half and half cream, whipping cream, vanilla, and sweetened condensed milk; mix together well. Pour mixture into the freezer container of ice cream freezer and freeze as directed by freezer manufacturer.

Note: File Photo

PINK LEMONADE BARS

• Crust:
• 1½ stick butter
• 1½ c. all-purpose flour
• ½ c. confectioners’ sugar

Filling:

• 4 large eggs
• 2 c. granulated sugar
• 1 tbsp. freshly grated lemon zest
• ½ c. fresh lemon juice
• ¼ c. all-purpose flour
• 1 tsp. baking powder
• Red liquid food color (optional but necessary for the pink color)

1. Heat oven to 350°F. 
2. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray. ( prefer parchment paper)
3. Crust: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.
4. Bake 15 minutes, or until light golden. Leave oven on.
5. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.
6. Bake at 350 until the filling is set, about 20 minutes. 
7. Dust with powdered sugar before cutting into squares to serve.

Note: Recipe and picture from an old Woman's Day magazine.

FLAKY PIE PASTRY with PECANS

1 1/3 cups all-purpose flour
1/4 tsp salt
1/4 cup solid shortening
1/4 cup butter
1/3 cup finely chopped pecans
4 tbsp ice water, divided
2 tsp vinegar

In a large bowl combine the flour and salt. Add the shortening and butter to the flour mixture; cut in quickley with a pastry cutter or two knives until pea-sized particles form. Stir in the pecans. Combine 2 tablespoons of the ice water and the vinegar; sprinkle over the flour mixture, stirring with a fork just to blend. Sprinkle with the remaining ice water and quickly stir water in just until blended. Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for an hour.

For a one crust pie: Preheat oven to 425 degrees.
On a lightly floured surface, roll dough into a 12-inch circle. Fit loosely into a 9-inch pie plate. Trim pastry and make a crimped or other decorative edge. Line pastry with a double thickness of aluminum foil and bake for 12 minutes. Carefully remove the foil and return to oven. Bake another 8 to 10 minutes until browned to your liking. Cool on a wire rack before filling with your favorite pie filling.

file photo

HEAVENLY ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FROSTING

2 1/2 cups sugar 

1 1/2 cups all-purpose flour 

1/4 teaspoon salt 

2 1/2 cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice 

Lemon-Cream Cheese Frosting, recipe follows

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

LEMON-CREAM CHEESE FROSTING:

1 1/2 (8-oz.) packages cream cheese, softened 

1/4 cup butter, softened 

1/4 cup fresh lemon juice 

1 (16-oz.) package powdered sugar

2 teaspoons lemon zest 

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Frost cake and decorate as desired.

Source: Southern Living Magazine 2008

CHOCOLATE KISS - PEANUT BUTTER COOKIES

1 can (14-oz) sweetened condensed milk

3/4 cup peanut butter

2 cups Bisquick or other like baking mix

1 tsp vanilla

sugar for rolling

36 milk chocolate or chocolate/white kisses OR 1 pkg (6-oz) of semisweet chocolate chips

Preheat oven to 375 degrees. 

Mix the milk and peanut butter in a large bowl until smooth. Stir in the baking mix and vanilla.

Shape the dough into 1 1/2-inch balls and roll in sugar.

Place balls, two inches apart, on an ungreased or parchment lined baking sheet. Bake 8 to 10 minutes or until the bottoms of cookies just begin to brown. Immediately press a chocolate kiss into the top of each cookie/

If you prefer to make chocolate chip peanut butter cookies, fold the chocolate chips into the dough before rolling into balls. Omit the kisses at the end.

file photo

DOUBLE CHOCOLATE BROWNIES

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa

1 tsp baking soda

1/2 cup butter, softened

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup egg beaters or 2 eggs

1 tsp vanilla extract

1 cup semisweet chocolate chips

Whipped cream or ice cream for serving, if desired

Preheat oven to 350 degrees.

Grease or spray a 9x9x2-inch pan; set aside.

Mix flour, cocoa, and baking soda; set aside.

Blend butter, sugars, egg substitute or egg, vanilla in a large bowl with mixer at medium speed until smooth.

Stir the flour mixture into the butter mixture until blended. Stir in the chocolate chips. Press batter into the prepared pan.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Remove pan to a wire rack and allow brownies to cool completely.  Cut into squares and serve with whipped cream or ice cream, if desired.

file photo

MOLTEN CHOCOLATE CAKES

 

1/3 cup butter, cubed

1/3 cup cocoa powder
3 squares (1-oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 tsp vanilla extract
1/3 cup flour
1/8 tsp salt

Preheat oven to 450 degrees.

Place the butter, cocoa, and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power for 20 seconds; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar, and vanilla. Stir the mixture to mix well. Stir in flour and salt until blended. Pour into seven 6-ounce custard cups that have been coated with nonstick cooking spray. Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted near the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custard cups and invert onto individual dessert plates. Serve immediately.

File Photo

EASY COCONUT CUPCAKES

 

1 pkg (7-oz) unsweetened shredded coconut

1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon coconut extract (optional)
2 large eggs, room temperature
½ cup buttermilk, room temperature

For the Frosting

½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
3 cups powdered sugar
Pinch of salt
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 – 3 tablespoons heavy cream
¼ cup chopped Blue Diamond Almonds coconut almonds

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Add ⅔ of the coconut to the baking sheet and bake for about 5 – 6 minutes, or until lightly toasted. Remove and allow to cool. Reserve about ⅓ cup of the toasted coconut and set aside for the frosting.

Raise the oven temperature to 350 degrees F.

Line a 12-cup muffin tin with cupcake liners.

In a bowl, mix together the flour, baking powder, and salt; set aside.

Beat the butter, sugar, and coconut (both toasted and untoasted) until light and fluffy. 

Add the extracts and beat well.

Beat in the eggs one at a time, mixing well between each addition.

Alternate between adding the flour (in three additions) and buttermilk (in two additions) beginning and ending with the flour.

Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a wooden toothpick comes out clean.

Remove from the oven and allow to cool on a wire rack.

To Make the Frosting:Beat the butter for the frosting until smooth. Add the powdered sugar one cup at a time, beating well between each addition until well incorporated. Add in the salt and the extracts and mix well.

Add in the heavy cream one tablespoon at a time until the frosting is a nice smooth consistency.

Frost the cupcakes in your preferred method. Take the reserved coconut and add to the sides of the frosting. Top with the crushed almonds.

This is a Blue Diamond Almonds recipe and picture.

SOUR CREAM VANILLA-ALMOND WHITE CAKE

 

1 Duncan Hines white cake mix

1 cup  all-purpose flour

1 cup granulated sugar

¾ tsp. salt

1 1/3 cups water

1 cup sour cream

2 tbsp canola oil

1 tsp. almond extract

1 tsp. clear vanilla extract

4 large egg whites

Preheat oven to 325 degrees.

Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixer bowl, stir together the dry cake mix, flour, sugar and salt.

Add the water, sour cream, canola oil, both extracts and the egg whites; beat on low speed until combined some some tiny lumps remain. The beating will take approximately four minutes.

Pour batter into the prepared pan and bake about 25 minutes until lightly browned and a wooden toothpick inserted in the center comes out clean.

Cool before frosting with your favorite frosting.

This makes a great cake for decorating for special occasions.

File Photo

CHOCOLATE TURTLE PIE

1/4 cup caramel ice cream topping

1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

File Photo

GLUTEN-FREE LEMON BLUEBERRY BREAD

Unsalted butter or cooking spray for the pan.

2 cups gluten-free all-purpose flour (recipe on this blog)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp salt

2 eggs (large)

1 cup sugar

2/3 cup vegetable oil

1/3 cup lemon juice (freshly squeezed)

2 tsp finely grated lemon zest

3/4 cup fresh blueberries

Preheat oven to 350-degrees.

Grease a 4 1/2 x 8 1/2-inch loaf pan with unsalted butter or nonstick cooking spray.

Using a large bowl, whisk the flour, baking powder, baking soda, xanthan gum and salt together until well combined. Make a well in the center; set aside.

In a medium bowl, beat the eggs lightly using a wire whisk. Add sugar and whisk until smooth. Gradually whisk in the vegetable oil until well blended. Whisk in the lemon juice and zest.

Pour the egg mixture into the well of the flour mixture and stir slowly until combined. Fold in the blueberries then spoon the batter into the prepared pan.

Bake at 350-degrees until golden brown and a wooden toothpick inserted in the center comes out clean, about 50 to 60 minutes. Remove the pan from the oven and immediately remove the bread from the pan to cool on a wire rack.

Note: It is best to use smaller berries when baking breads. The larger berries tend to sink to the bottom of the bread while the smaller berries will remain more throughout the bread.

file photo for reference

CRANBERRY COCONUT BARS

2 cups all-purpose flour

1 tsp baking soda
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup quick oats
1 pkg (12-oz) white baking chips, divided
1 cup shredded coconut
1 1/2 cups dried cranberries
1/3 cup milk

Preheat oven to 350 degrees. Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside. Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla. Add the flour mixture to the creamed mixture gradually. Blend in oats, 1 cup of the white baking chips, coconut and cranberries. Press dough evenly into the prepared jelly roll pan. Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set. Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth. Drizzle mixture over cooled bars. Sprinkle with chopped pecans, if desired. Cut into bars to serve.

File Photo