QUICK AND EASY PRALINE BARS

24 Graham cracker squares

1/2 cup brown sugar, packed
1 stick butter
1/2 tsp vanilla extract
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees.

Arrange the Graham crackers in a single layer on a jelly-roll pan.

In a 2-quart saucepan, cook the brown sugar and butter to boiling; boil 1 minute while stirring constantly.  Remove pan from the heat and stir in the vanilla extract.  Pour the mixture over the Graham crackers and spread out evenly.  Sprinkle the pecans over the hot mixture.  Bake about 10 minutes or until bubbly.  Allow to cool slightly before serving.

Yield: 24 bars

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PEANUT BUTTER CUP PARFAITS

1 pkg (3.9-oz) instant chocolate pudding mix

2 cups + 2 tbsp milk

1/4 cup creamy peanut butter

1 1/2 cups heavy cream

2 tbsp sugar

Chocolate sprinkles and peanut butter cups, optional for garnish

Prepare pudding mix according to the directions using the 2 cups of milk. Transfer 3/4 cup of the pudding to a bowl and whisk in the peanut butter and the 2 tablespoons of milk.

On medium-high setting, beat cream and sugar until stiff. Fold 1 1/2 cups of the peanut butter mixture into the cream. Divide half among 6 (6-oz) glasses. Top with the chocolate pudding mixture then the remaining peanut butter mixture. Transfer the remaining cream to a pastry bag fitted with a large star tip. Pipe on top. Cover and chill 1 hour.

If using, add the garnishes before serving.

recipe and photo Woman's World 2024

BASIC PIE CRUST FROM FOOD NETWORK

I got this recipe years ago from a pullout in a Food Network Magazine.

2 1/4 cups all-purpose flour
1/4 tsp baking powder
1 tsp sugar
1/2 tsp salt
4 tbsp cold vegetable shortening*, cut into pieces
10 tbsp cold unsalted butter, cut into pieces

Pulse flour, baking powder, sugar, and salt in a food processor. Add shortening and one-third of the butter; pulse until mixture looks like coarse meal. Add remaining butter and pulse until the size of peas. Add 1/4 cup ice water and pulse a few more times. If dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.

Divide dough between two sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.

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SPICED FRUIT BOWL

2 cinnamon sticks

2 cups unsweetened apple juice
1 tbsp fresh lemon juice
1 pear, cored and cut into thin strips
1 red apple, cored and cut into thin strips
1 peach, peeled, pitted and cut into thin strips
1/2 cup pitted fresh cherries
1 cup fresh strawberries, hulled

In a saucepan over medium-high heat, bring the cinnamon sticks and apple juice to a boil; cook 10 minutes, remove from heat and allow to cool.  Remove and discard cinnamon sticks. Stir in the lemon juice.  Add the pear strips, apple strips, peach strips, and cherries to the juice.  Gently stir to coat the fruit and refrigerate to chill.  (May be chilled as long as all day or overnight.) Before serving, gently stir in the strawberries.

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Yield: 4 servings

Note: This recipe works best with fresh fruit.  If you do not have fresh fruit, use unsweetened frozen fruit.

TRUFFLE BROWNIES WITH ALMONDS

1 box family-size fudge brownie mix

1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 tsp almond extract

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large bowl combine the all the ingredients listed above.  Pour into the prepared baking pan and bake at 350 degrees for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.  Never overbake brownies!  Place pan on a wire rack to cool.

FILLING:
1 cup semisweet chocolate chips
1 block (8-oz) cream cheese, softened
1/4 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Melt the chocolate chips in a bowl in the microwave, stirring until smooth.  Cook in 15 to 20 second intervals, stir after each to smooth so you can see if the chips are fully melted.

In a large mixing bowl, beat the cream cheese and powdered sugar together.  Add the milk, almond extract, and the melted chocolate chip; mix together well.  Spread mixture over the cooled brownies.  Chill for about an hour or until firm.

TOPPING:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/2 cup sliced almonds, toasted

In a small saucepan melt the chocolate chips with the cream over low heat, stirring often.  Allow to cool slightly and spread over the cream cheese filling.  Sprinkle the almonds over the top.  

Refrigerate at least an hour before cutting to serve.

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TIPS FOR BAKING A BLUEBERRY PIE

If you love blueberry pie but would like yours to have more structure, here's a tip for you.

Add a peeled and grated apple to your blueberry filling! Apples are rich in pectin, a natural thickener, and will add structure to your filling.

Soggy crust? Before adding the filling to the pastry, sprinkle 3 to 4 tablespoons of basic cookie crumbs over the pastry. The cookie crumbs will absorb liquid released by the berries as they bake.

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MOCHA MOUSSE TOPPED BROWNIES

Brownies:

2/3 cup semisweet chocolate chips
1/2 cup butter
1 cup + 2 tablespoons granulated sugar
2 large eggs
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch baking pan and set aside.

Melt the chocolate chips and butter in a saucepan over low heat; pour into a mixing bowl and beat in sugar until smooth.  Add eggs one at a time beating after each one.

Combine the hot water and coffee granules; add to the chocolate mixture.

Combine the flour, cocoa, and baking powder together and beat into the chocolate mixture.  Spread the batter into the prepared baking pan.  Bake brownies at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted into the near center of pan comes out clean.  Cool brownies in the pan on a wire rack.

Mousse Topping:
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 pkg (3-oz) cream cheese, softened
1/4 cup unsweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 cup heavy whipping cream

In a saucepan, sprinkle the gelatin over the cold water.  Let gelatin/water stand for 1 minute.  Cook, while stirring, over low heat until gelatin is completely dissolved.  Remove gelatin from the heat and stir in the coffee granules until they are dissolved.

In a small mixing bowl beat the cream cheese until smooth then beat in the milk and melted chocolate chips.

In a chilled mixing bowl, with chilled beaters, beat the whipping cream with the gelatin mixer until soft peaks form.  Gently fold into the cream cheese mixture.  Spread the mousse over the top of the cooled brownies.  Cover and refrigerate until firm, about 3 hours.

Cut chilled brownies into squares to serve.

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CHOCOLATE CANDY CAKE

When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!

1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars
Milky Way or Snickers (Your preference) candy bars

Make and bake the cake mix following the box instructions for a 9 x 13-inch cake.  Remove cake from oven and poke holes all over the cake with a fork.  Squeeze the caramel topping over the cake while it is still hot.  Allow cake to cool completely.

Spread the whipped topping over the entire cake.  Chop or break up the candy bars into small pieces and sprinkle over the whipped topping.  Keep cake in refrigerator until serving time.  Also refrigerate any leftovers.

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CREAMY ORANGE FROSTY

NOTE: While this is a delicious recipe for anyone, cancer patients or others who are seriously ill, may find this frosty helps when having difficulty swallowing or foods are tasting metallic.  Make, refrigerate, and sip on it throughout the day if necessary.

8 cups orange or vanilla frozen yogurt (8 cups = 1/2 gallon)

1 can (6-oz) frozen calcium-fortified orange juice concentrate, thawed
1 cup milk (whole, fat-free, soy, etc; whatever suits your needs)

Place half the ingredients in blender container; cover and blend on medium speed about 45 seconds or until thick and smooth.  Stop and scrape down sides as needed.

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Repeat with remaining ingredients or save remaining ingredients for another day.

MOUNTAIN DEW ICE CREAM

2 cups heavy cream

1-14 oz can sweetened condensed milk
1 cup Mountain Dew
optional: green food coloring

Put a large bowl in freezer for about an hour to get well chilled.

Pour cream into bowl and beat with mixer until stiff peaks form.

Pour sweetened condensed milk into the beaten cream and fold in using a spatula. Blend well.

Pour Mountain Dew into the mixture; fold in using the spatula. Stir in food coloring until the color you like is achieved, if using.

Pour mixture into a freezer-proof container with a lid. Press plastic wrap onto the mixture then cover with the lid.

Place mixture into freezer for about 6 hours or overnight. 

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