VANILLA STRAWBERRY MERINGUE CAKE

 

Cake:

2 cups sifted cake flour (sifted before measuring)
2 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
4 egg yolks, slightly beaten (whites reserved for meringue!)
3/4 cup milk
1 tsp vanilla

Preheat oven to 375 degrees.
Grease well then lightly flour two 9-inch round layer cake pans; set aside.

Sift the flour, baking powder, and salt together three times; set aside.

In a large mixer bowl, cream the butter at medium speed until light.  Gradually beat in the sugar until mixture is light and fluffy.  Beat in the egg yolks, two at a time, beating until very light.

Beat the flour mixture into the egg mixture alternately with the milk, 1/4 of the flour, 1/3 of the milk, repeating until all is used, ending with the flour mixture.  Beat just until combined then add the vanilla and blend in.

Divide the batter evenly between the two prepared pans and smooth out the tops.  Bake at 375 degrees for 20 to 25 minutes until the tops spring back when touched gently with fingertips.  Do not overbake.

Remove from oven and cool in pans on wire racks for 5 minutes.  Loosen edges and invert layers onto the wire rack to cool completely.  When cooled, place layers on cookie sheets and preheat oven to 350 degrees.

Meringue:
4 egg whites
1 cup sugar, divided
1 quart fresh strawberries, stems removed
1 cup heavy cream, whipped
1/4 cup currant jelly, melted

While preparing the cake leave the egg whites in a small mixer/mixing bowl at room temperature.

With mixer on high speed, beat the egg whites just until soft peaks (fold over when beaters are removed) form.  Beat in 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition.  Beat until stiff peaks (peak stand firm when beaters are removed) form.

Spread half the meringue atop each of the cake layers and bake at 350 degrees 10 to 15 minutes until golden. Allow to cool on wire racks.

Reserve half the berries; set aside.  Slice remaining berries into a bowl and sprinkle with the remaining sugar; chill.

To serve, place one layer on cake plate.  Top with the sliced berries and top with the whipped cream.  Place remaining layer over the whipped cream.

Halve the remaining berries and arrange on the top of the cake, brush with melted jelly.  Serve immediately or within hours.

Do not refrigerate.

Yield: 10 servings.
Note: This is a recipe I got in the early 80s from McCall's, I believe.

CREAM CHEESE WHIPPED CREAM

This is another recipe I got 7 OR 8 years ago from Penny Smart on facebook.  She didn't title it so I added the above title.  I am definitely going to try this one but I will use Splenda since I am a diabetic.

This is SOO delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.

Very versatile!

**This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

Then your done!

OATMEAL CHOCOLATE PEANUT BUTTER NO BAKE BARS

 Ingredients:

1 cup all-natural peanut butter
2/3 cup raw honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour. 
Store in refrigerator...

CREAMY LEMON CHIFFON PIE

 

Graham-Cracker Crumb Crust:

1 1/4 cups graham cracker crumbs
1/3 cup butter, softened
1/4 cup granulated sugar
1/4 tsp ground cinnamon

Combine the crumbs, butter, sugar, and cinnamon in a bowl, blending with a fork or fingers.  Press mixture evenly over the bottom and up sides of a 9-inch pie plate.

Refrigerate crust.

Filling:
4 eggs
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup fresh lemon juice
1 cup granulated sugar
1/4 tsp salt
1 tsp grated lemon peel
yellow food color, optional
1/2 cup heavy cream

Separate eggs, placing the whites in a large mixer and the yolks in the top of a double boiler pan.  Allow whites to reach room temperature, about an hour.

Sprinkle the gelatin over the cold water to soften; set aside.

Using a wooden spoon, beat the egg yolks slightly.  Stir in the lemon juice, 1/2 cup of the sugar, and the salt.  Cook egg yolk mixture over hot but not boiling water until mixture thickens and forms a coating on a metal spoon, about 8 to 10 minutes.  Add the gelatin and stir to dissolve.  Add the lemon peel and 2 drops of the yellow food coloring.  Remove pan from the water.

Pour the mixture into a medium bowl that has been placed in a larger bowl of ice cubes; stir occasionally until as thick as unbeaten egg white, about 10 minutes.

Beat the egg whites at high speed of electric mixer until soft peaks form (soft peaks will bend over slightly when beaters are removed).  Beat in the remaining half cup of sugar, 2 tablespoons at a time, beating after each addition.  Beat until stiff peaks form.

Using a rotary beater, beat the heavy cream until stiff.

With a wire whisk, gently fold the gelatin mixture into the whites just until combined.  Gently fold in the whipped cream.  Mound mixture in the chilled pie shell.  Refrigerate pie until firm, about 3 hours.

Topping:
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Beat the cream with the sugar until stiff.  Transfer to a pastry bag and make a lattice top with rosettes around the edge.

Yield: 8 pieces

file photo

Blueberry Cinnamon Roll Casserole

I got this recipe some time ago from a Christmas site I belong to. Very good and easy. 

INGREDIENTS

• 1 can Pillsbury Grands Cinnamon Rolls
• 5 tablespoons unsalted butter melted
• 1/3 cup packed brown sugar
• 1 cup blueberries

INSTRUCTIONS

• Preheat oven to 350°F. Spray a 9-inch round or square pan with nonstick cooking spray.
• Open cinnamon rolls and separate. Set icing aside for later. Slice rolls into 6 pieces each. Place in prepared pan.
• Sprinkle blueberries over cinnamon rolls.
• Stir together melted butter and brown sugar, pour over rolls in pan.
• Bake for 25-35 minutes, or until the casserole is golden brown and cooked through.
• Drizzle icing over the hot rolls and serve.

HONEYDEW ICE

 

1 honeydew melon-medium size

1/3 cup honey
1/4 cup lime juice
dash of salt
Ginger Ale, optional

Halve melon, remove seeds.

Peel melon and cut into small pieces.

Place 1 cup of melon, honey, lime juice, and salt in blender.  Blend a couple minutes until smooth.  Add remaining melon and blend until smooth.

Pour into ice cube trays and freeze about an hour until mushy. Pour into a large chilled bowl and beat on low speed until fluffy, a couple of minutes.  Put into ice cubes trays and freeze for at least 4 hours.

Serving options:

• Serve in dessert dishes.
• Scoop into tall glasses then add chilled ginger ale for an icy beverage.

FILE PHOTO

PENNY SMART'S AMAZING CARAMEL SAUCE

 Other than correcting some spelling, this is copied directly from Penny Smart.

Amazing Caramel Sauce

Alright everyone, this recipe is too good to keep to myself!
I love a tablespoon of this added to my coffee and nothing more,
or on ice cream, or for dipping apples, the possibilities are endless!
Anyone can make this, and if you are having difficulties send me a
message and I'll help you!!
Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)

1 cup packed brown sugar (I use light brown or golden)

1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done.

EASY BUTTERSCOTCH COFFEE CAKE

 

1 pkg (25-oz) frozen white dinner rolls

1/2 cup granulated sugar
1 pkg (3.5-oz) butterscotch pudding and pie filling mix
1 tbsp ground cinnamon
1/2 cup butter, melted
1 cup chopped pecans

Grease and 12-cup fluted tube pan.

Place the frozen rolls in the bottom of the prepared pan.

In a small bowl combine the sugar, pudding mix, and cinnamon.

Pour the melted butter over the sugar mixture.

Sprinkle the chopped pecans over all.

Cover with plastic wrap and let rise in a warm place (80-85 degrees) 5 1/2 to 6 1/2 hours or until doubled in size.  (If you want to have in the morning, you may let rise overnight for around 8 hours.)

Preheat oven to 350 degrees.

Bake cake at 350 degrees for 30 to 35 minutes or until golden brown.

Remove from oven and invert onto a plate immediately.  Serve while warm.

Yield: Approximately 16 servings.

Note: File Photo

PINEAPPLE CREAM-CHEESE PIE

1 9-inch unbaked pie pastry shell

1/3 cup granulated sugar

1 tbsp cornstarch

1 can (8 1/4-oz) crushed pineapple, undrained

Combine the sugar and cornstarch in a saucepan; add pineapple.  Cook, stirring constantly, until the mixture is clear and thickened.  Cool and spread onto the bottom of the pastry shell.

1 brick (8-oz) cream cheese, softened

1/2 cup sugar

1/2 tsp salt

2 large eggs

1/2 cup milk

1/2 tsp vanilla extract

1/4 cup chopped pecans

Combine the cream cheese, sugar, and salt; mix until well blended.  Add the eggs, one at a time, mixing well after each.  Blend in the milk and vanilla extract.  Gently pour over the pineapple layer; sprinkle pecans over all.

Bake at 350 degrees for 35 minutes.  Remove from oven and allow to cool.

Garnish with pineapple slices and maraschino cherry halves before cutting to serve.

file photo

FIRST DOWN FUDGE

As you might guess from the name, I got this recipe years ago from a Super Bowl snacks advertisement.

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
3 cups semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 1/2 tsps vanilla extract
1 pkg (3-oz) cream cheese, softened
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees.
Line a 9-inch square pan with aluminum foil, leaving edges hanging over the ends.

In a small mixing bowl combine the graham cracker crumbs, sugar, and butter; press firmly onto the bottom of the foil-lined pan.

Bake at 375 degrees for 8 minutes.  Remove from oven and set aside to cool.

In a heavy saucepan over low heat, melt the chocolate chips with the milk and vanilla.  Remove from the heat and stir in the cream cheese until well blended.  Stir in the nuts.

Spread the fudge mixture over the cooled crust.

Refrigerate and chill for a couple of hours or until firm.

Remove fudge from pan by lifting the foil from the pan to a cutting board.  Peel off foil and cut into squares.

file photo

Store covered in the refrigerator.