BEST APPLES TO USE

  Do you ever wonder which apples are the best for whatever use you have in mind?  Check out this chart.

RASPBERRY ICE CREAM CAKE

1 loaf pound cake sliced horizontally into thirds

1 1/2 cups fresh raspberries
1 pint vanilla ice cream, softened
powdered sugar for dusting

Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.

Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

Martha Stewart Everyday Food recipe.

PEANUT BUTTER-FUDGE COOKIES

 

1 cup chunky peanut butter
2 tbsp canola oil
2 eggs
1 pkg (21.5-oz) fudge brownie mix
1/2 cup water
1 pkg (6-oz) semisweet chocolate chips
1 cup chopped unsalted peanuts

Preheat oven to 350 degrees.

In a large mixing bowl beat the peanut butter, oil, and eggs together; add brownie mix and stir until moistened.  Stir in the chocolate chips.

Drop dough by tablespoonfuls onto ungreased cookie sheets.  Place 1/2 teaspoon peanuts on top of each cookie.

Bake cookies at 350 degrees for 12 to 14 minutes or until a light touch with fingertip leaves a slight indentation in center of cookie.

Remove cookies to wire racks and allow to cool completely.

Store cookies in an airtight container.

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MINT SURPRISE COOKIES

1 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2 tbsps water
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6-oz each) mint candies (Andes mints)
60 walnut halves

Combine the sugars, butter, water, vanilla and eggs in large mixer bowl; blend well.

In a medium bowl, combine the flours, baking soda, and salt and mix together well.

With the mixer on low speed, add the flour mixture to the sugar mixture, mix until well blended.  Cover bowl with plastic wrap and refrigerate for 2 hours so dough is easier to handle.

Unwrap mint candies.
Preheat oven to 375 degrees.
Lightly flour hands.

Take about one tablespoonful of dough and press around each of the mints to cover mint completely.  Place 2-inches apart on ungreased cookie sheets.  Top each cookie with a walnut half, either whole or broken into pieces.

Bake cookies at 375 degrees for 7 to 9 minutes until light golden brown.  Immediately remove from cookie sheets to cool completely on wire racks.

Makes 60 cookies.

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PINEAPPLE-PEACH MELBA

 Another of my old McCall's Cooking School Recipes.

1 quart vanilla ice cream
1 can (8 1/2-oz) crushed pineapple, drained
3 (approx. 1 lb) fresh peaches
1/4 cup brandy, optional*
1 pkg (10-oz) frozen raspberries
6 fresh mint leaf sprigs for garnish

Chill large mixer bowl and the beaters as well as an 8 x 8 x 2-inch pan or freezable casserole dish.

When beaters and bowl are well chilled, remove ice cream from freezer, let set 5 minutes to soften, and place in the chilled bowl. Beat on low speed until the ice cream is just mushy.

Quickly stir the well-drained pineapple into the ice cream using a wooden spoon or a silicone spatula.  Must be done quickly so ice cream doesn't melt.

Quickly place the ice cream/pineapple mixture into the chilled pan.  Cover tightly with aluminum foil and place in freezer.  Freeze mixture overnight or for several hours until firm.

Wash and peel peaches; cut in halves and discard pits.  Place halves in a medium bowl and sprinkle with 4 tablespoons of the brandy, if using.  Cover and chill.

Thaw the frozen raspberries according to the package directions; press through a fine sieve using the back of wooden spoon to make a puree.  Stir in 2 tablespoons of the brandy, if using, and set aside.

To serve:  Place peach halves, 1 half per place, on a serving plate with the cut side up.  Place a scoop of the ice cream/pineapple mixture in the center of each peach half.  Spoon some of the raspberry sauce over the ice cream, top with a mint sprig, and serve immediately.

*If you prefer not to use alcohol, use a little brandy flavoring instead.

AMISH VANILLA CRUMB PIE

 I love Amish cooking so when I saw this on Mr. Food's site I knew I had to put it on my blog.

1 (15-ounce) refrigerated pie crust 
1/2 cup light brown sugar 
1 tablespoon all-purpose flour 
1/4 cup corn syrup 
1 1/2 teaspoons vanilla extract 
1 egg, beaten 
1 cup water

CRUMB TOPPING:
 1 cup all-purpose flour 
1/2 cup light brown sugar 
1/2 teaspoon cream of tartar 
1/2 teaspoon baking soda 
1/8 teaspoon salt 
1/4 cup (1/2 stick) butter

Preheat oven to 350 degrees F. Unroll pie crust and place in 9-inch pie plate; flute edges.

In a large saucepan, combine brown sugar, flour, corn syrup, vanilla, and egg. Slowly stir in water and cook over medium heat, stirring until mixture boils. Let cool.

In a medium bowl, mix CRUMB TOPPING ingredients until crumbly. Pour cooled brown sugar mixture into crust and top evenly with crumbs.

Bake 40 to 45 minutes, or until golden and set.

Note: I grew up in Indiana around the Amish. The Amish I know wouldn't use a refrigerated pie crust.

CREAM PUFF WREATH

This is a recipe I got years ago from a McCall's Cooking School.  Pretty easy but looks very elegant.  Tastes good, too!

Dough:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup unsifted all-purpose flour
4 large eggs
1 egg yolk
1 tbsp water
1/4 cup sliced blanched almonds

Preheat oven to 400 degrees.
Place a sheet of brown paper on a baking sheet and draw an 8-inch circle for you guide later; set aside.

In a medium saucepan combine the 1 cup of water, butter, and salt; bring to a boil over medium heat.  Remove from the heat.  With a wooden spoon or sturdy silicone spatula, beat in the flour all at once.  Over low heat, beat until the mixture forms a ball and leaves pan.  Remove from heat.

Add the whole eggs to the dough, one at a time.  Using a portable mixer or the wooden spoon, beat hard after each addition.  Beat until the mixture is shiny and breaks into strands.

Spoon the dough into a pastry bag that has been fitted with a large (#8) star tip.  Pipe over the circle you made on the paper, making the ring 1-inch in diameter, pressing down hard on the bag. Pipe a circle inside the 8-inch circle, touching the original circle. Pipe a third circle on top.  Press out any remaining dough on top of the third circle.

Bake ring for 50 minutes at 400 degrees.

In a small bowl, using a fork, beat the egg yolk with the 1 tablespoon of water.  Remove ring from oven and brush the egg mixture lightly over the top only of the ring.  Sprinkle with the almonds.  Return to the oven and bake another 5 minutes or until deep golden brown.

Place pan on a wire rack to cool.

Whipped Cream Filling:
2 cups chilled heavy cream
1 cup powdered sugar
2 tsps vanilla extract
1/4 tsp almond extract
Powdered sugar for sprinkling

In a medium bowl combine the cream, powdered sugar, and extracts.  Cover and refrigerate for 1 hour.  Remove from refrigerator and place in a bowl of ice water.  With electric mixer at high speed, beat the mixture until stiff peaks form.

Assembly:
Using a sharp knife, split the ring in half crosswise.  Scoop out any soft dough.  Place the bottom half on a serving plate.  Put filling to a pastry bag with the #8 star tip and pipe over the bottom half.  Set the top half in place over the filling and sprinkle lightly with powdered sugar.

Be sure to take a picture of this fancy French dessert you just created!

BOILED FUDGE FROSTING

Yummy way to "top off" your favorite chocolate cake!

2 cups granulated sugar
1/2 cup quality shortening such as Crisco
2/3 cup milk
1/2 tsp salt
3 squares (1-oz each) unsweetened chocolate
2 tsps vanilla extract

In a 2 1/2-quart saucepan mix the sugar, shortening, milk, salt, and chocolate together.  Heat to a roiling boil, stirring occasionally.  Boil 1 minute without stirring.

Remove pan from the heat and place in a large bowl of ice and water to chill.  Beat until frosting is of spreading consistency you desire.  Stir in the vanilla and frost cake.

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CHOCOLATE GANACHE CAKE WITH FRESH RASPBERRIES

 

nonstick cooking spray

1 stick butter, softened to room temperature
2/3 cup sugar
1/3 cup packed brown sugar
5 large eggs
1 can (16-oz) chocolate syrup
2 tsps vanilla extract
1 tsp almond extract
1 1/4 cups all-purpose flour
1/8 tsp salt
1 cup heavy cream
1 tsp instant espresso powder
1/2 lb semisweet chocolate, chopped
fresh raspberries for garnish

Preheat oven to 325 degrees.
Lightly spray a 9-inch round cake pan with cooking spray.
Cut a circle of waxed paper that will fit inside the pan; place in pan and spray with nonstick cooking spray; set aside.

In large mixer bowl, beat butter on medium-high for 1 minute.  Add the sugars and beat until well combined.

Add the eggs to the butter/sugar mixture one at a time, beating well after each egg.  Add the chocolate syrup and extracts.  Add the flour and salt; beat on medium-low for 2 minutes.

Pour the batter into the prepared pan and place in oven.  Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in the pan on a wire rack for 15 minutes then turn out onto the wire rack.  Leave cake with the bottom side up.  Remove waxed paper and allow to cool completely.

To make the ganache, bring the cream to a boil in a small saucepan.  Stir in the espresso powder to dissolve.
Place the chocolate in a medium heat-proof bowl. Pour the hot cream over the top of the chocolate; let stand for 1 minute.  Stir until very smooth then cover and refrigerate 45 minutes or until of spreading consistency.

Place the cooled cake on wire rack over a the upside down bottom of a baking sheet.  Pour the ganache over the top of the cake allowing some to run down the sides.  Garnish with fresh raspberries.

Note: This is a recipe I got several years ago from a Family Circle magazine.

PEANUT BUTTER & FUDGE BROWNIES

 Brownie:

2 cups sugar
1 cup butter, softened
4 eggs
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips

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

In a large bowl combine sugar and butter, beating until light and fluffy.  Add the eggs, one at a time, beating well after each one.  Stir in the vanilla.

In a small bowl combine the flour, cocoa powder, baking powder and salt; gradually add to the sugar mixture blending well.

Stir the peanut butter chips into the mixture with a large silicone spatula or wooden spoon.

Peanut Butter Mixture:
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tbsps flour
3/4 tsp vanilla
2 eggs

In a small bowl combine the peanut butter and butter, beating until smooth.  Add the sugar and flour, blending well.  Add vanilla and eggs; beat until smooth.

Spread half of the chocolate mixture into the prepared pan.  Spread the peanut butter mixture evenly over the brownie mixture.  Spread the remaining brownie mixture over the peanut butter mixture. Pull a knife through the layers, curving to marble.

Bake at 350 degrees for 40 to 50 minutes or until the top springs back when lightly touched in the center and sides are beginning to pull away from the pan.

Set on a wire rack to cool completely.

Frosting:
3 squares (1-oz each) unsweetened chocolate
3 tbsps butter
2 2/3 cups powdered sugar
1/4 tsp salt
3/4 tsp vanilla extract
4 to 5 tbsps water

In a medium saucepan over low heat, melt the chocolate with the butter stirring constantly until smooth; remove from heat.

Stir the powdered sugar, salt, vanilla, and enough water for desired spreading consistency into the chocolate mixture.

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Frost brownies and cut into bars.

Yield: 3 dozen brownies.