STRAWBERRY CUPCAKES WITH VANILLA FILLING

1 pkg (16-oz) angel food cake mix

2 tsp vanilla extract
3 cups halved strawberries (fresh berries)
Prepared Homemade Vanilla Custard (previous recipe on this blog)
24 fresh mint sprigs, if desired

Preheat oven to 325 degrees.
Line 24 cupcake tins with paper liners.

Make the cake mix according to package directions using a paddle attachment on mixer.  Stir in the vanilla.  Spoon the batter into the paper-lined muffin cups; fill cups full.  (The cakes will rise over the edges of the paper cups; gently loosen with a paring knife.)  Bake at 325 degrees for 20 to 25 minutes in the center of the oven.  Toothpick test for doneness.  Allow to cool in the pans on wire racks for 10 minutes.

Gently loosen cakes with the paring knife and remove from the pans to the wire racks; cool completely.  This will take around 20 minutes.

Scoop out centers of cakes (use discarded cake for other purposes), leaving 1/2-inch of cake on the bottom and the sides.  Pipe the vanilla custard into the cake cavities.  Top with the strawberry halves.  Cover cakes and refrigerate until serving time.

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HOMEMADE VANILLA CUSTARD

2 1/2 cups milk

3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 tsp vanilla extract

Whisk together the milk,  sugar, flour, and egg yolks in a heavy-duty 3-quart saucepan.  Cook mixture over medium heat, while whisking constantly, for 10 to 12 minutes or until thickened.  Remove from the heat then stir in the vanilla extract.  Cover and chill for 3 hours before serving or using in a recipe.

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INDIVIDUAL SALTED CARAMEL PUMPKIN PIES

1 refrigerated roll of pie crust for a 9-inch pie

1 can (15-oz) pumpkin (not pumpkin pie filling)
2 3-oz pkgs cream cheese, room temperature
1/2 cup caramel sauce + more for drizzle
1 tsp pumpkin pie spice
2 large eggs
Flaky salt for topping
Whipped cream for serving

Preheat oven to 425 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

Roll out the pie crust into a 12-inch circle. Use a 2 1/4-inch biscuit cutter or glass to cut out 12 circles of the crust. Set the dough rounds in the bottom of each of the muffin cups. Bake about 6 minutes or until golden brown. Allow to cool slightly. Lower oven temperature to 325 degrees.

In a large bowl, whisk together the pumpkin puree, cream cheese, caramel sauce, and pumpkin pie spice until smooth. Whisk in the eggs.

Divide the pumpkin mixture evenly into the 12 muffin tins. Sprinkle a little flaky salt over the top of each.

Bake at 325 degrees about 25 minutes until the filling is set, lightly browned and domed on top.  Remove from oven and allow to cool completely on a wire rack in the muffin tin/s.

To remove pies, slide a small offset spatula or butter knife around the pies and under the bottoms to loosen. Remove to serving plates and serve topped with whipped cream, drizzled with caramel sauce and a sprinkle of flaky salt.

Yield: 12 individual pies

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CREAM CHEESE PASTRY CRUST

1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp cold unsalted butter, cut into pieces
2-oz cold cream cheese, cut into pieces
1 tsp apple cider vinegar
2 tbsp ice water

In a food processor, pulse flour, sugar, salt; add butter and pulse until it is the size of peas. Add cream cheese and pulse again until the size of peas. Add the vinegar and water; pulse again until dough holds together when squeezed.

Gather dough into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours before using.

Yield: 1 disk

photo from pinterest

 

RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cup all-purpose flour

3/4 cup granulated sugar
3/4 cup butter, room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 large egg
1 tsp almond extract

Topping:
1 block (8-oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.
Grease and flour the bottom and sides of a 9" or 10" springform pan; set aside.

In a small mixing bowl, combine the flour and 3/4 cup granulated sugar; cut in butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture; set aside.

To the remaining flour mixture, add the baking powder, baking soda, salt, sour cream, 1 egg, and the almond extract; blend well. Spread mixture over the bottom and 2" up the sides of the prepared pan.

To make topping:
In a small bowl, combine cream cheese, sugar, sugar, and egg; blend well. Pour over the batter in the pan.

Slightly warm the raspberry preserves and carefully spread over the filling.

In a small bowl, combine the reserved crumb mixture with the almonds; sprinkle over the preserves.

Bake cake at 350 degrees for 45-55 minutes or until the filling is set and crust is a deep golden brown. Remove from oven and allow to cool 15 minutes before removing sides of pan.

To serve, cut cake into 16 slices. May be served warm or cool. Leftovers should be refrigerated.

file photo for reference only

CHOCOLATE NAPOLEONS

1 sheet frozen puff pastry, thawed

2 cups cold milk
2 cups sour cream
2 pkgs (3.9-oz each) instant chocolate pudding mix

TOPPING:
1 cup powdered sugar
2 tbsp milk
2 squares (1-oz each) semisweet chocolate, melted & cooled

Heat oven to 400 degrees.

On a lightly floured flat surface, roll puff pastry into a 12-inch square; cut into 12 4-in x 3-in rectangles. Place on ungreased baking sheets and bake at 400 degrees for 9 to 12 minutes or until pastry is puffed and golden brown.  Remove from baking sheets to wire racks to cool.

In a small mixing bowl, whisk milk and sour cream together until smooth.  Add the pudding mix and whisk for 2 minutes or until blended.  Refrigerate for 5 minutes.

Split each pastry in half creating a top and a bottom.  Spoon the pudding mixture evenly over the 12 bottom halves; replace tops over the pudding.

To make the topping, combine the powdered sugar and the milk until smooth and drizzle over tops of the napoleons.  Drizzle the melted chocolate over the napoleons.  Serve immediately.

Yield: 12 servings

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APPLE WALNUT MUFFINS #3

1/2 cup sugar

2 large apples, peeled and diced
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3/4 cup golden raisins
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Grease or line with paper cups 18 muffin cups; set aside.

Combine the sugar and apples in a medium mixing bowl; set aside.

Beat the eggs, oil, and vanilla together; add to the apples.

In a separate bowl combine remaining ingredients, mixing well. Stir in the apple mixture; combine thoroughly. This will be a stiff batter.

Spoon batter into the prepared muffin cups. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean.

Yield: 18 muffins

This is a Kraft photo for reference.

STRAWBERRY-BANANA CREPES

CREPES:

1 cup all-purpose flour
1 tbsp sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
2 eggs
1 to 2 tablespoons butter

In a large bowl combine the flour, sugar, cinnamon, milk, and eggs.  Cover mixture and refrigerate for 1 hour.  

In an 8-inch nonstick skillet melt 1 teaspoon of the butter.  Stir the batter and place 2 tablespoons of the batter into the center of the skillet.  Lift and tilt pan to evenly coat bottom.  Cook until the top appears dry; turn and cook 15 to 20 seconds longer.  Remove to a wire rack and continue repeating the process until all batter is used, adding more of the butter as needed. 

When the crepes are cool, stack with waxed paper in between.  Can be kept in the refrigerator overnight or used after they are cooled.

FILLING:
1 pkg (8-oz) cream cheese, softened
1 carton (8-oz) frozen whipped topping, thawed
1/2 cup powdered sugar

In a large mixing bowl, beat the filling ingredients until smooth.  Spread two tablespoons of the filling mixture on each crepe.  Roll up and spoon the topping (below) over the crepes.

TOPPING:
2 cups sliced fresh strawberries
2 medium-sized firm bananas, sliced
1/4 cup sugar, if desired

Combine all ingredients and spoon over the filled crepes for serving. Garnish with fresh strawberries and banana.

Yield: 1 1/2 dozen crepes.

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CREAMY FRUIT

1 block (8-oz) cream cheese, softened

1 jar (6-oz) peach baby food
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 can (21-oz) peach pie filling
1 can (15-oz) fruit cocktail, drained
1 can (11-oz) mandarin oranges, drained
1/4 cup crushed pineapple
1 tub (8-oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
additional whipped topping for garnish
12 long-stemmed maraschino cherries for garnish
12 mint sprigs for garnish, if desired

In a large mixing bowl beat the cream cheese until smooth.  Add the baby food and spices; mix well.  Stir in the pie filling, fruit cocktail, oranges, and pineapple.  Gently fold in the whipped topping, marshmallows and nuts.  Cover and refrigerate overnight.

To serve, place into individual serving bowls and top with an additional dollop of whipped cream and a long stemmed maraschino cherry.  Add a sprig of mint, if desired.

Yield: 12 servings

Recipe and photo from a 2005 TOH.

BUTTERSCOTCH - ICE CREAM DESSERT

1/2 cup brown sugar

1 cup (2 sticks) butter, melted
1/2 cup oats
1 cup chopped pecans
2 cup flour
2 jars caramel syrup (ie Kraft ice cream topping)
1/2-gallon French vanilla ice cream

Preheat oven to 400 degrees.
Line a glass 9" x 13" glass pan with foil, extending foil over the edges so it can be lifted out of pan later.

Mix brown sugar, butter, oats, pecans, and flour together; spread on a cookie sheet and bake 15 minutes. Remove from oven and crumble while hot.

Set one jar of caramel syrup in hot water to soften.

Set ice cream out to soften slightly.

Spread half the crumbs over the bottom of a 9"x 13" glass baking pan. Drizzle the jar of softened caramel over the crumbs.

Set second jar of caramel in hot water to soften.

Spread the softened ice cream over the caramel.

Spread the second jar of softened caramel over the ice cream, spreading over the ice cream.

Sprinkle the remaining crumbs over the top of the caramel.

Freeze dessert until solid. Remove from freezer, left out of pan using the foil and cut into 20 squares.
Leftovers may be wrapped in the foil and placed back in freezer. Squares may be removed one at a time as needed.

Yield: 20 servings.

file photo used for reference only

CAFE'S PECAN PUMPKIN PIE

This pie was served in the early 2000s at a now defunt San Fransico restaurant.

1 can (30-oz) pumpkin pie mix

1 cup sugar

1 can (5-oz) evaporated milk

3 eggs

2 tsp ground cinnamon

1/2 tsp salt

1 pkg (18 1/4-oz) yellow cake mix

1 cup butter, melted

1 1/2 cups chopped pecans

CARAMEL SAUCE 

1 cup butter

2 cups packed brown sugar

1 cup whipping cream

TOPPING:

2 cups whipping cream 

3 tbsp powdered sugar

1 1/2 tsp vanilla extract

Line two 9-inch pie plates with waxed or parchment paper; coat the paper with nonstick cooking spray and set aside.

In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour evenly into the two prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with the pecans; press down lightly. Bake at 350-degrees for 50-60 minutes or until golden brown. Cool on wire racks for 2 hours. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates and remove the waxed or parchment paper. Chill.

In a heavy saucepan, over low heat, melt butter for caramel sauce. Add the brown sugar and cream; cook, stirring, until the sugar is dissolved. 

For the topping, in a mixing bowl, beat cream until foamy. Beat in powdered sugar and vanilla until soft peaks form.

To serve, cut pie into slices; drizzle with caramel sauce and dollop with topping.

Yield: 2 pies of 10 servings each.

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CREAMY CASHEW BROWNIES

This recipe was a runner-up in a quite old TOH recipe contest.

1 pkg fudge brownie mix for a 9 x 13-inch pan
1/3 cup water
1/4 cup vegetable oil (I recommend canola)
1 egg
1 cup (6-oz) semisweet chocolate chips

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

In a large bowl combine the brownie mix, water, vegetable oil, and egg.  Stir in the chocolate chips.  Bake at 350 degrees for 25 to 27 minutes or until a wooden toothpick inserted near the center comes out clean.  Do not overbake brownies!  Cool in pan on wire rack.

TOPPING:
2 pkgs (8-oz each) cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1 cup slated cashews, coarsely chopped
1/2 cup hot fudge ice cream topping, warmed

In a large mixing bowl beat the cream cheese, confectioners' sugar, and vanilla until smooth.  Spread topping over the brownies.  Sprinkle the cashews and drizzle with the hot fudge topping.  Refrigerate before cutting.

Yield: 2 dozen

Store in the refrigerator.

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CARAMEL CINNAMON ROLLS

2 pkgs (.25-oz each) active dry yeast

1/4 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1 cup butter, softened
1 cup granulated sugar
1 cup mashed potatoes (without butter or milk)
2 large eggs
1 tsp salt
1 1/2 cups whole-wheat flour
7 1/4 cups all-purpose flour

In a large mixing bowl, dissolve the yeast in the warm water.  Add the milk, butter, sugar, potatoes, eggs, salt, and whole-wheat flour.  Beat mixture until smooth.  Stir in enough all-purpose flour to form a soft dough.  Turn out on a floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl and turn once to grease top.  Cover loosely and let rise in a warm place until doubled, about 45 minutes.

FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
3 tbsp ground cinnamon

Punch dough down.  Turn out on floured surface and divide into thirds.  Roll each portion into a 12-inch x 8-inch rectangle; spread with melted butter.  Combine the brown sugar and cinnamon; sprinkle over the dough to within 1/2-inch of the edges.  Roll up jelly-roll style, starting with a long side; pinch seams closed.  Cut each roll into 12 even slices and place cut side down in three greased 13 x 9-inch baking pans.  Cover and let rise until doubled, about 45 minutes.

Bake rolls at 350 degrees for 27-30 minutes or until golden brown.  Cool 5 minutes before removing to a wire rack.

While rolls cool, make the following GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tbsp butter
1 cup miniature marshmallows
2 cups powdered sugar
1 tsp vanilla extract

Combine the cream, both sugars, and butter in a large saucepan.  Bring mixture to a boil and cook, stirring, for 2 minutes.  Remove from heat and stir in marshmallows until melted.  Beat in powdered sugar and vanilla.  Drizzle over rolls.

Yield: 36 rolls

file photo for reference only

OREO LAYERED ICE CREAM CAKE

First Layer:

24 Oreo cookies, crushed
1/4 cup butter, melted

Second Layer:
1/2 gallon ice cream, softened (your choice of flavors)

Third Layer:
1 can (16-oz) chocolate syrup
1 can (14-oz) sweetened condensed milk
1/2 cup butter
1 tsp vanilla

Fourth Layer:
8-oz Cool Whip, thawed

To assemble:

Combine and press into a 9" x 13" pan.
Freeze for 30 minutes. Take the ice cream out of the freezer to soften when you put the first layer into the freezer.

Spread the softened ice cream over the cookie layer and freeze for another 30 minutes.

Meanwhile, bring the chocolate syrup, condensed milk, and butter to a boil, stirring constantly for 3 to 5 minutes; add the vanilla and allow to cool. Spread over the ice cream layer and freeze for another half hour.

Top with the Cool Whip. Garnish with some Oreo Cookie crumbs. Freeze 24 hours before serving.

Yield: 20 servings.

file photo for reference

THREE-LAYER CHOCOLATE TORTE WITH CHOCOLATE FROSTING

1 cup butter, softened

2 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup cocoa baking powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

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

In a large mixer bowl cream the butter and sugar together.  Add the eggs, one at a time beating after each addition.  Beat in the vanilla extract.

Whisk the cocoa and boiling water together until smooth.

Combine the flour, baking soda, baking powder, and salt; add to the butter mixture alternately with the chocolate mixture; beat until smooth.

Divide the batter evenly between the three prepared pans and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven to wire racks and cool in the pans for 10 minutes.  Remove from pans and allow to cool completely on the wire racks.

FILLING:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract on high speed of electric mixer until soft peaks form (droops over when betters are removed).  Chill in refrigerator until firm.

FROSTING:
1 cup (6-oz) semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

In a saucepan, melt the chocolate chips and butter over medium heat.  Stir in the cream.  Remove from the heat and stir in the powdered sugar.  Chill for at least 1 hour or until completely cooled.  Beat with an electric mixer to achieve spreading consistency.

TO ASSEMBLE TORTE:
Place one cake layer, top side down, on cake plate; spread half the filling over the top.  Top with the second layer and the remaining filling.  Add the last layer.  Frost the top and sides of the cake with the frosting.  Chill torte for a couple of hours before cutting.

NOTE: For a tasty holiday torte, replace the vanilla extract in the filling with mint flavoring.  Crush candy canes and sprinkle over the top.

TOH photo

CREAMY CHOCOLATE TRUFFLES

1 pkg (8-oz) cream cheese, softened

1 tbsp honey
1 tbsp almond flavored liqueur
4 squares (1-oz each) semisweet baking chocolate, melted
1/4 cup slivered almonds, toasted & ground
1/4 cup unsweetened cocoa powder*

In a medium to large mixing bowl beat the cream cheese with the honey and liqueur using an electric mixer on medium speed until mixture is well blended.  Stir in the melted chocolate and the almonds.  Cover the bowl and refrigerate at least 2 hours until firm.

Roll the firmed up mixture into 24 equal balls using a scant tablespoonful of the mixture for each ball.  Roll balls in the unsweetened cocoa until evenly coated.  Store in the refrigerator in a tightly covered container.

*May substitute powdered sugar if you want less chocolate.  Or do half in powdered sugar and half in chocolate for a variety.

Note: This is an older Kraft Foods Recipe

LEMON PIE BARS

2 1/4 cups all-purpose flour

1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups granulated sugar
1/2 cup lemon juice
1 tbsp lemon zest

Preheat oven to 350 degrees.

Mix 2 cups of the flour with the confectioners' sugar. Cut in the butter. Mix well until the dough resembles pie dough consistency.. Press the dough into a 9x13 inch pan.

Bake 15 to 20 minutes or until golden brown.

Beat together eggs, sugar, 4 tablespoons flour, lemon juice,, and lemon rind for at least 1 minute. Pour the mixture over the baked crust.

Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioners' sugar when cool.

Note: The filling may look thin. Don't worry, it's supposed to look like that. It will set.

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BROWNIE PIE WITH A TOUCH OF MINT

2/3 cup butter, softened

1 1/4 cups granulated sugar
1/2 cup light corn syrup
2 large eggs
1 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup baking cocoa powder
1/2 tsp salt
3 tbsp milk
1/4 tsp mint flavoring, optional
2 cups chopped pecans or walnuts

Preheat oven to 325 degrees.
Grease a 10-inch springform pan and set aside.

Cream the butter and sugar in large mixer bowl.  Add the corn syrup, mixing together well.  Add the eggs one at a time, beating well after each one is added.

Combine the flours, cocoa powder, and salt; add to the sugar mixture alternately with the milk and mint flavoring, if using.  Fold in the nuts.

Spread the batter into the prepared pan.  Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted approximately 1-inch from the side comes out clean.  Remove from oven and cool completely on a wire rack.

GANACHE:
1 cup whipping cream
8 (1-oz each) squares semisweet baking chocolate, chopped

In a saucepan, bring the cream to a boil.  Remove pan from the heat and stir in the chocolate until it is melted.

Remove sides from the cooled brownie.  Set wire rack over waxed paper.  Pour the ganache over the brownie and spread over the top allowing some to drip down the sides.  Allow to stand until ganache is set.

To serve, place a couple of Andes mint candies decoratively on each slice.
Note: This is my adaptation of an old TOH recipe.

EASY LEMON BUNDT CAKE

1 box lemon cake mix

1 (3.4-oz) box instant vanilla pudding mix
3/4 cup canola oil
4 large eggs
1 cup lemon-lime beverage ie Sprite, 7UP, etc

Preheat oven to 325 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

In a large mixing bowl, combine the cake mix and pudding mix; stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime beverage.

Pour batter into the prepared bundt pan. Bake at 325 45 minutes or until a wooden pick inserted into the center of the cake comes out clean.

Allow cake to cool in the pan on a wire rack before removing to a serving platter. Gently shake pan as cake cools to determine when cake has loosened enough to remove from pan.

Dust with powdered sugar or drizzle with a powdered sugar drizzle as desired.

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BAVARIAN STRAWBERRY PIE WITH COCONUT CRUST

2 1/2 cups flaked coconut

1/3 cup butter, melted
1-quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 tsp lemon juice
1 cup heaving whipping, whipped

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over-browning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar.  Allow to stand for 15 minutes.

In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute.  Cook, stirring, over medium heat until gelatin is dissolved; stir in the lemon juice.  Stir into the strawberry mixture.  Cool to room temperature.  Fold in the whipped cream and pour the mixture into the crust.

Refrigerate at least 4 hours before cutting to serve.  Fan a fresh strawberry over each slice when serving, if desired.

This is a recipe I got from a Taste of Home magazine many years ago.

CREAMY RICE PUDDING WITH BLUEBERRIES

1 pkg (4-serving size) sugar-free French Vanilla Pudding and Pie Filling Mix

3 cups fat-free milk
1/2 cup Minute Brown Rice
1/4 cup fresh or frozen (thawed and drained on paper towels) blueberries
1/4 tsp ground cinnamon

In a medium saucepan, combine the pudding mix, milk, and rice; bring to a boil over medium heat, stirring constantly.  Remove mixture from heat.

Gently fold in the blueberries and cinnamon.

Pour pudding into individual dessert dishes or into a 1-quart casserole dish.  Place plastic directly on the hot pudding.

Refrigerate pudding for at least 30 minutes.

To serve, remove plastic wrap and top with a sprig of fresh mint leaves and additional blueberries, if desired.

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HOMEMADE FROZEN STRAWBERRY YOGURT

2 cups plain yogurt

2 cups pureed strawberries
1 can (14-oz) sweetened condensed milk
1 cup milk
3 tsp vanilla extract

Combine all the ingredients together in a large bowl. 

Fill the cylinder of ice cream freezer 2/3s full; freeze according to manufacturer's directions.  Refrigerate the remaining mixture until ready to freeze.

Let ripen in the ice cream freezer or to firm up in the refrigerator freezer for 2 to 4 hours before serving.  Remove from the freezer 30 to 45 minutes before serving.

Note: Use fat-free yogurt and milks for a tasty light dessert.

Yield: 1 1/2 quarts

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.

CLASSIC DOUBLE CHOCOLATE CAKE

3 large eggs

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups milk
3-oz dark chocolate, grated

Remove eggs from refrigerator and allow to stand at room temperature for 30 minutes.
Grease three 8-inch round cake pans and line bottoms with parchment paper.  Grease the paper then lightly flour the pans; set aside.
Preheat oven to 350 degrees.

In a medium bowl stir the flour, cocoa, baking soda, baking powder, and salt together; set aside.

In a large mixer bowl beat the butter on medium speed for 30 seconds.  Gradually add the sugar beating on medium speed until well combined.  Scrape down the bowl then beat another couple of minutes.  Add the eggs, one at a time, beating on low speed after each one.  Beat in the vanilla extract.  Alternately add the flour mixture and the milk, beating on low after each addition just until combined. Beat another 20 to 30 seconds. Stir in the grated chocolate.

Divide the batter evenly between the three prepared pans.  Do not try to bake in two pans.  If you only want two layers, use the remaining batter for cupcakes or another use.

Bake cake layers at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in centers comes out clean.  Allow cakes to cool in pans on wire racks for 10 minutes.  Remove cakes from pans, remove parchment paper if necessary, and cool completely on wire racks.  Place one layer on serving plate, top with your frosting choice, repeat with another layer, add last layer and frost top and sides.  For a pretty presentation, if you use chocolate frosting, sprinkle top with white chocolate curls.  If you use a vanilla frosting, sprinkle top with chocolate curls or mini chocolate chips.

Frost cakes with your choice of frostings.  Personally, I recommend the Chocolate Cream Cheese Icing on this blog, but the choice is yours.

Yield: 16 servings

Store any leftovers covered in the refrigerator.

File photo for reference only.

MASTER PIE CRUST

For those of you who have trouble with pie crust, here is a recipe that always turn out well.

3 1/2 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening (personally, my favorite is Crisco for pie crust)
1 tbsp. plus 1 tsp. sugar
1 tbsp. kosher salt

 Process the flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds.  Transfer to a large bowl.  Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry.  Press plactic wrap over surface of dough.  Chill in the bowl at least 1 hour or overnight.

Divide dough in half.  Flatten each half into a disk.  On a lightly floured surface, roll out 1 disk into a 13 to 14-inch round.  Roll over rolling pin and transfer to the pie dish.  Pick up the edges and allow dough to slump inside the dish.  Trim, leaving about 1-inch overhang.  (For single-crust pie, fold overhang under and crimp edges).  Chill at least 1 hour or overnight.

For filled pie, follow pie recipe instructions for baking.

For a baked empty crust preheat oven to 375 degrees.  Prick the chilled crust in pie dish all over with a fork.  Line crust with foil or parchment paper.  Fill with dried beans or pie weights.  Bake 25 minutes.  Remove from oven; lift out foil and weights.  Reduce oven temperature to 350 degrees.  Return crust to oven and bake, using fork to prick any bubbles that have formed and pressing back down with the back of fork, until the crust is a golden brown, 20 to 25 minutes longer.  Let the crust cool completely before adding any filling.

Yield: 2 crust = 1 filled pie or two unbaked pie shells.

Note: File Photo

FAVORITE APPLE PIE

pastry for 2 crust pie

3/4 cup granulated sugar
1 tbsp cornstarch
1 1/4 tsp cinnamon
6 cups sliced peeled apples
1 tbsp lemon juice
1 tbsp butter

Line a 9-inch pie plate with pastry trimming to a 10-inch overhang.

In a large bowl combine the sugar, cornstarch, cinnamon, apples, and lemon juice; toss to coat apples.  Spoon the apple mixture into the crust in the pie plate.  Cut the butter into small pieces and dot over the apples.  Top with the remaining pastry, fluted edges to seal.  Cut steam vents into the top by poking with a fork, cutting slits with a knife, etc.  Top with a pastry apple if desired.

Bake at 425 degrees for 50 minutes or until golden brown.  Use a pie shield or make a rim of foil to put over the edge of the crust if it starts to brown too quickly.

This is the file photo.

UPSIDE-DOWN PINEAPPLE CUPCAKES

1/4 cup light brown sugar

2 tbsp butter
1 cup canned, sliced pineapple, cut into small wedges
6 maraschino cherries, cut in half
1/4 cup butter
1/2 cup granulated sugar
1 cup all-purpose flour
1/3 cup water
dash of salt
1/2 tsp baking powder
2 egg whites

Preheat oven to 350 degrees.

Divide the light brown sugar and the 2 tablespoons of butter evenly among 12 muffin cups.  Place in the oven until the butter melts and the sugar dissolves.  Remove from the oven and arrange the pineapple wedges in the muffin tins and place a cherry half in the center of each muffin.  Set aside.

Cream the 1/4 cup butter until fluffy and gradually beat in the granulated sugar,  Add 1/3 cup of the flour to the mixture then half the water, beating after each addition.  Add another 1/3 cup of the flour and the remaining water; beat well.  Add the remaining flour along with the salt and baking powder; beat well. 

Beat the eggs whites until stiff and then fold into the batter until well mixed.  Distribute the batter evenly over the ingredients in the muffin cups.

Bake at 350 degrees for 15 to 20 minutes or until the cakes test done with a wooden toothpick.  Allow to cool in the pan for 5 minutes then invert onto a baking sheet or wire rack to cool.

Yield: 12 cupcakes at 255 calories each.

file photo