MARSHMALLOW CREME FRUIT DIP

1 (8-oz) pkg cream cheese, softened

1 (7-oz) jar marshmallow creme

1 tsp lemon juice

1 tsp vanilla extract

Fresh fruit of your choice for dipping.

Whip cream cheese, marshmallow creme lemon juice and vanilla extract together.

Dip fruits in the mixture.

file photo for reference

RASPBERRY TRUFFLES

This is a recipe I got several years ago from a country cooking cookbook.  I love candy and I love raspberry, so this recipe was a perfect combination.  If I remember correctly, the recipe is from a lady in Pennsylvania.

1 tbsp butter (do not substitute)
2 tbsps whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 tsps seedless raspberry jam
6-oz white (can use dark if you prefer) candy coating
2 tbsps shortening

In a heavy saucepan, combine the butter, cream, and chocolate chips; cook over low heat for 4-5 minutes or until the chocolate is melted.  Remove from the heat and stir in the jam until combined.

Transfer mixture to a freezer container, cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet; freeze for 15 minutes.

Roll the mixture into balls and freeze until very firm.

In a microwave-safe bowl melt the candy coating and shortening together, stirring often, until completely melted.  Cool slightly and spoon over the raspberry balls.  Place balls on a wire rack that is set over waxed paper.

Allow candy to stand for 15 minutes or until firm.  Store in an airtight container in the refrigerator.

Makes 4 dozen candy balls.

Note: These candies are delicious and can make a beautiful display as shown below with fresh raspberries.

RED VELVET SUGAR COOKIES

2 1/4 cups flour

• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 2 teaspoons McCormick® All Natural Pure Vanilla Extract
• 1 tablespoon McCormick® Red Food Color  
• Mix flour, cocoa powder and baking soda in medium bowl. Set aside. Beat butter, cream cheese, sugar, vanilla and food color in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture on low speed until well mixed. Divide dough into 3 equal pieces. Flatten each into a disk. Wrap in plastic wrap. Refrigerate 2 hours or until firm.

• Preheat oven to 350°F. Roll out 1 piece of dough at a time to 1/8-inch thickness on lightly floured surface. (Keep remaining dough in refrigerator.) Cut into shapes with 3-inch cookie cutter. Place 2 inches apart on baking sheets sprayed with no cooking spray.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
• May dip in frosting or drizzle as desired. May also be left plain for a delicious cookie.
• 
• recipe and photo are from McCormick®

STRAWBERRY-BANANA SMOOTHIES

4 fresh sliced strawberries

1 medium banana, sliced
1 carton (6-oz) vanilla Greek yogurt
1 cup ice cubes
1 kiwi, peeled and sliced for garnish, if desired

Combine the strawberries, banana slices, and yogurt in blender.  Cover and blend until smooth. 

With the blender still running, add the ice cubes one at a time through the hole in the lid - do not remove the lid to do this!

Pour into glasses and garnish each with a slice of kiwi, if using.

Yield: 4 cups

file photo

PEANUT BUTTER MERINGUE PIE

toh photo

• Pastry for single-crust pie (9 inches)

• 3/4 cup confectioners' sugar

• 1/2 cup creamy peanut butter

• 2/3 cup sugar

• 3 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• Dash salt

• 3 cups 2% milk

• 3 egg yolks

• 2 tablespoons butter

• 1 teaspoon vanilla extract

• MERINGUE:

• 3 egg whites

• Dash cream of tartar

• 1/4 cup sugar

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
• Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
• Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
• In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
• Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator. Yield:8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Note: This recipe is from an old TOH.

PB AND CHOCOLATE CHIP BROWNIES

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups granulated sugar
2 large eggs
1 1/3 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 pkg (11-oz) peanut butter & milk chocolate chips
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl stir the cocoa and baking soda together.  When combined, add half the butter.  Add the boiling water and stir until the mixture thickens up.  Stir in the sugar, Splenda, eggs, and remaining butter.

In a small bowl combine the two flours and salt; add to the chocolate mixture.  Stir in the vanilla extract until blended in.  Add the chips and the nuts, if using, and stir to blend.  Pour the batter into the prepared pan.

Bake brownies for 35 to 40 minutes or until they begin to pull away from the sides of the pan. Set the pan on a wire rack and allow brownies to cool completely in the pan.

When cooled, cut into 36 squares for serving.

This is the file photo

ROCKY ROAD BROWNIE BARS

 This is a recipe cut from a sugar bag some years ago.

PINEAPPLE NUT BREAD

1 cup chopped pecans, divided

1/2 cup butter, softened

1/4 tsp lemon zest

3/4 cup sugar

1 egg beaten

2 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

8.5-oz can crushed pineapple, undrained

1/4 cup milk

Heat oven to 350-degrees.

Butter or spray with a non-stick cooking spray a 9-inch loaf pan. Add 1/4 cup of the pecans and shake to spread over the bottom. Lightly sprinkle a pinch of sugar over pecans. Set aside.

In a medium bowl, blend butter and lemon zest. Beat sugar and egg into the butter. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining pecans. Transfer batter to the loaf pan and bake at 350-degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean.

file photo for reference

MINIATURE BROWNIE CUPS WITH MOCHA GLAZE

1/4 cup butter

2 egg whites
1 egg
3/4 cup sugar
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.

In a small saucepan or the microwave, melt the butter and set aside.

In a small mixing bowl beat the egg whites and the egg with electric mixer on medium speed until foamy.  Gradually add the sugar, beating until slightly thickened and light in color. 

Stir the flour, cocoa, baking powder, and salt together then gradually add to the egg mixture, continuing to beat until blended.  Gradually add the melted butter, beating just until blended.

Spray 24 mini-muffin cups with nonstick cooking spray and fill each 2/3s full of the batter.  Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the pan and cool completely on a wire rack.

While brownies cool, prepare the following:

MOCHA GLAZE:
1/4 cup powdered sugar
3/4 tsp cocoa powder
1/4 tsp instant coffee powder
2 tsp hot water
1/4 tsp vanilla extract
powdered sugar for garnish, if desired

In a small bowl, stir the powdered sugar and cocoa together.
Dissolve the coffee in the hot water and gradually stir into the chocolate mixture, stirring until well blended.  Stir in the vanilla.  Drizzle glaze over the brownies.  Dust with the powdered sugar, if desired.

Yield: 24 mini brownie cups
NOTE: This is my variation of a HERSHEY'S recipe.

BERRY CITRUS MOUSSE CAKE

2 pkgs (3-oz each) soft ladyfingers

1 pkg (4-serving size) lemon gelatin
1 1/2 cups boiling water, divided
2 cups frozen whipped topping, thawed
1 pkg (4-serving size) cranberry or raspberry gelatin

Cut 1-inch from the bottom of each of the ladyfingers.  Arrange cookies, cut side down, around the side of a 9-inch springform pan.  Place remaining ladyfingers over the bottom of the pan; set aside.

Prepare the lemon gelatin as directed using speed-set method, using 3/4 cup of the boiling water.  Remove any unmelted ice cubes.  Fold in 1 cup of the whipped topping until smooth and well blended.  Gently pour into the prepared pan.  Refrigerate for 30 minutes or until set.

While the gelatin sets, prepare the berry gelatin as directed on package, speed-set method, using the remaining 3/4 cup of the boiling water.  Remove unmelted ice cubes and fold in the remaining cup of whipped topping.  Gently spoon this mixture over the lemon layer.

Refrigerate for at least 4 hours or until firmly set before serving.  Remove from pan and garnish with fresh or sugared berries and/or thin lemon slices, if desired.

File Photo

Yield: 12 servings

How to sugar berries:  Dip berries in water and shake off excess.  Put 1/4 cup granulated sugar in a ziptop bag.  Add the berries, shake to coat and place atop cake, if desired.