CANDIED FRUIT BARS

2 cups vanilla wafer crumbs
1/2 cup unsweetened baking cocoa
3 tbsp granulated sugar
2/3 cup butter, softened
1 cup peanut butter chips
1/2 cup red candied cherry halves
1/2 cup green candied cherry halves
1/2 cup chopped dates
1 can (14-oz) sweetened condensed milk
1 cup pecans

Preheat oven to 350 degrees.

In a bowl combine the cookie crumbs, cocoa, and sugar.  Using a pastry blender or two knifes, cut in the butter.  Press the mixture over the bottom and about half an inch up the sides of a 9 x 13-inch baking pan.  Sprinkle with the peanut butter chips, both cherries, and dates.

Pour the sweetened condensed milk over the fruit.  Sprinkle the pecans over the milk pressing them down slightly.

Bake at 350 degrees for 25 to 30 minutes until the edges of the filling are lightly browned and the center is bubbly.  Cool; cover with foil.  Set aside for 8 hours to cool completely before cutting into 36 bars.

 

 This is the file photo.

FRUIT BREAD

1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1/2 tsp almond extract
1/2 cup mashed banana
1 can (11-oz) mandarin oranges,drained and chopped
1 1/2 tsp grated orange rind
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup flaked coconut

Preheat oven to 325 degrees.
Grease and lightly flour a 9-inch loaf pan; set aside.

In a mixer bowl combine the canola oil and sugar beating until smooth.  Add the eggs one at a time. Beat well after each one.  Add th almond extract, mashed banana, mandarin oranges, and the orange rind mixing well.

With a wooden spoon stir in the flours, baking powder, baking soda, and coconut.

Pour the mixture into the prepared pan and bake at 325 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove to a wire rack to cook.  Loosen from pan and remove.  Cool completely on the wire rack.

Note: File photo

LEMON RICOTTA WITH BERRIES

For a light refreshing dessert try this ricotta cheese dish.

1 1/2 cups reduced-fat ricotta cheese
3 tbsp Splenda Granulated
1 tsp grated lemon peel
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 cups fresh berries such as blueberries, raspberries, strawberries, etc
thin strips of lemon peel for garnish, if desired
fresh mint sprigs for garnish, if desired

In a medium bowl, stir together the ricotta, Splenda, lemon peel & juice, and the vanilla extract until combined.  Cover dish and refrigerate for 2 hours.

Spoon the chilled dessert into individual serving bowls and top with the fresh berries.
Before serving, garnish with the strips of lemon peel and mint if using.

Yield: 4 to 6 servings.

This is the file photo.

A PERFECT BUFFET CAKE WITH FILLING AND GLAZE

I have had this recipe for so many years I have no idea where I got it. The picture is the one that I got with it.
1 1/4 cups all-purpose flour
1 cup + 1/2 cup granulated sugar
1/2 cup unsweetened baking cocoa
3/4 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
2 eggs, separated
1 cup buttermilk
1 tsp vanilla extract
Chocolate Filling (recipe below)
Chocolate Glaze (recipe below)
Whipped cream, for garnish
Maraschino cherries, for garnish

Preheat oven to 350 degrees.
Line a 15 x 10-inch baking pan with foil; grease and lightly flour the foil.  Set prepared pan aside.

In a large mixer bowl mix the flour, 1 cup of the granulated sugar, baking cocoa, baking soda, and salt.  Add the canola oil, egg yolks, buttermilk, and vanilla extract; beat mixture until smooth.

In another mixer bowl, beat the egg whites until foamy.  Gradually add the remaining half cup of sugar and beat until sugar is dissolved and whites are stiff.  Fold the whites into chocolate batter.  Pour the batter into the prepared pan.

Bake at 350 degrees for 25 to 30 minutes or until the cake springs back when lightly touched in the center.  Cool in the pan for three minutes.  Invert the cake onto a large cooling rack and carefully remove the foil.  Allow cake to cool completely.

While cake cools, make the Chocolate Filling.

Cut the cooled cake in half crosswise making two equal layers.  Place 1 layer on the serving platter.  Spread the chocolate filling over the cake layer.  Top with the remaining layer.  Refrigerate to chill while you make the Chocolate Glaze.

Spoon the glaze over the top of the cake and chill for about 2 hours to set the glaze.

To serve, garnish with swirls of whipped cream.  Top each whipped cream swirl with a maraschino cherry.

Yield: 12 servings.

CHOCOLATE FILLING:
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
1/3 cup unsweetened baking cocoa
1 tsp vanilla extract (use rum extract, if desired)
1/2 cup whipping cream

In a mixer bowl combine the softened butter, granulated sugar, egg, cocoa, and extract; beat until smooth.

In a separate bowl beat the whipping cream to stiff peaks.  Gently fold egg whites into the chocolate mixture.

CHOCOLATE GLAZE:
2 tbsp butter
3 tbsp unsweetened baking cocoa
3 tbsp water
1/2 tsp vanilla extract
1 1/4 to 1 3/4 cups powdered sugar

Melt the butter in a small saucepan over low heat.  Stir in the cocoa and water.  Cook mixture until thickened while stirring constantly; do NOT boil.  Remove from the heat.

Add the vanilla extract and the powdered sugar (start with 1 1/4 cups and increase if too thin), beating until smooth.

MANGO-RASPBERRY CRISP

1 ripe mango, peeled, seeded & sliced into 1/2-inch cubes
1 cup fresh raspberries
4 tsp butter
1/2 cup old-fashion oats
2 tbsp packed brown sugar
1 tsp cinnamon
2 tbsp chopped pecans

Preheat oven to 400 degrees.
Spray 4 (6-oz size) custard cups or ramekins with nonstick cooking spray.

Divide the mangoes and raspberries evenly between the 4 dishes; set aside.

In a medium bowl, cut butter into the oats, brown sugar and cinnamon; stir in pecans.  Sprinkle oat mixture evenly over fruit mixture.

Bake 20 to 25 minutes or until fruit is tender and topping is golden brown.  Remove from the oven and let stand 15 minutes before serving.

Yield: 4 servings

This is the file photo.

OOOHY-GOOEY VANILLA WAFER BAR COOKIES

1/2 cup butter, softened
1 cup vanilla wafer cookie crumbs
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 can (14-oz) sweetened condensed milk

Preheat oven to 350 degrees.
Set out a 9 x 13-inch baking dish or pan.

Combine the butter, vanilla wafer crumbs, chocolate chips, coconut, and pecans in a mixing bowl; mix together well.  Spread the mixture over the bottom of the baking dish or pan.  Pour the sweetened condensed milk over the top of the mixture.

Bake at 350 degrees for 30 minutes.  Cool completely and cut into 36 bars.

Note: This is a file photo.

TURN A PACKAGED BROWNIE MIX INTO EASY MINT BROWNIES

1 pkg (23-oz) brownie mix
1 large egg
1 cup mini chocolate chips
1 cup chopped pecans
1 can cream cheese frosting
2 tsp peppermint extract
several drops of green food coloring
3 squares (1-oz each) semisweet chocolate
2 tbsp butter

Preheat oven to 350 degrees.
Grease a 10 x 15-inch baking pan; set aside.

Prepare the brownie mix according to the package directions using the egg.  Stir the chocolate chips and the pecans into the brownie mix.  Transfer mix to the prepared pan.

Bake brownies for 15 to 20 minutes just until a wooden toothpick inserted in the center comes out clean.  Do not overbake.  Cool in pan on a wire rack.

Place the cream cheese frosting into a mixing bowl.  Stir in the peppermint extract and the food coloring until well blended.  Spread frosting over the cooled brownies.  Put into the refrigerator to chill.

Meanwhile, melt the chocolate with the butter in a small saucepan over low heat stirring constantly.  Drizzle the chocolate over the minty frosting.  Chill until the chocolate has firmed up.  Cut into 48 squares.

 

 This is the file photo.

KIDS FAVORITE PARTY PUNCH

1 can (46-oz) red Hawaiian Punch
1 can (6-oz) frozen lemonade concentrate, thawed
1 can (6-oz) orange juice concentrate, thawed
1 can (6-oz) grape juice concentrate, thawed
3 1/2 cups Sprite or other lemon-lime soda pop, chilled
6 cups chilled water
ice
orange slices, for garnish
maraschino cherries, for garnish

In a large punch bowl combine the punch, lemonade concentrate, orange juice concentrate, and grape juice concentrate.  Stir in the chilled water.  Add ice ring (directions below).  Float some orange slices on top.  When serving, place a maraschino cherry in each cup. 

Ice Ring instructions.
Take a ring mold that fits easily into the punch bowl.  Fill halfway with water and put some maraschino cherries and  well drained mandarin orange slices into the water and place in freezer.  Freeze until solid.  Remove from mold and place in the punch bowl to keep punch chilled and add color.

 Photo credit genius kitchen for reference only

CARAMEL CHOCOLATE CHIP BARS

1 pkg (14-oz) caramels, unwrapped
1/3 cup cream
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 cups oats
1 1/2 cups packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 large egg
1 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

In a saucepan over low heat, combine the caramels and cream; cook, stirring constantly until the caramels are melted completely.  Set caramel mixture aside.

In a mixing bowl combine the two flours with the oats, brown sugar, baking soda, salt, and egg; mix together well.  Add the butter and cut in until the mixture is crumbly.  Press half the crumbly mixture into the bottom of 9 x 13-inch baking pan or dish.  Bake at 350 degrees for 10 minutes.

Remove the crust from the oven and sprinkle the chocolate chips over the top.  Drizzle the caramel mixture over the chocolate chips.  Top with the remaining crumbly mixture.  Return to oven and bake another 20 to 25 minutes or until the top is golden brown.  Set on a wire rack and cool for half an hour.  Run a thin knife around the edges to loosen and allow to cool completely before cutting into 56 1 x 2-inch bars.

This is a file photo.

PECAN SPRINKLED PUMPKIN CHIFFON PIE

Another great recipe for enjoying pumpkin pie even on hot summer days. Pumpkin is for more than just the holidays!

1/4 cup water
1 envelope unflavored gelatin
3 to 5 tbsp granulated sugar
3 tbsp cornstarch
1 1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup canned pumpkin
3/4 cup whipping cream
2 tbsp butter
5 egg whites
4 tbsp granulated sugar
1 9-inch baked pie shell
whipped cream for garnish
1/4 to 1/2 cup chopped pecans or walnuts (depending on how much you like nuts), for garnish

In a measuring cup sprinkle the gelatin over the water and let stand for several minutes to soften.

Combine the 3 to 5 tablespoons (depending on how sweet you prefer) sugar with the cornstarch, cinnamon, ginger, and nutmeg in a saucepan, mixing well.  Stir in the pumpkin and whipping cream.  Cook over medium heat, stirring constantly, until thickened and smooth.  Add the butter and gelatin; mix well.  Allow to cool, stirring occasionally.

Beat the egg whites in a mixer bowl for a minute.  Gradually add the 4 tablespoons of sugar, beating until sugar is dissolved and egg whites are stiff.  Gently fold egg whites into the pumpkin mixture.  Spoon into the pie shell.  Cover and chill until serving time.

To serve, garnish with the whipped cream and sprinkle with the chopped pecans or walnuts.