Apple Betty Pie
08/01/2007
Good hot or cold, for breakfast or dessert, in the summer or fall, this lovely apple betty style pie is delicious. Enjoy!
4 to 6 peeled, cored and chopped Braeburn apples
1/2 lemon
Deep dish pie pastry
1/2 t 1 teaspoon cinnamon
Streusel Topping:
1 stick cold butter, cubed
1 1/4 cups all-purpose flour
1 cup brown sugar, packed
1/2 tsp. salt, optional
1/4 to 1/2 cup chopped pecansScatter
1. Place apples in pie pastry. Drizzle with juice from 1/2 lemon. Sprinkle with cinnamon.
2. To make the Streusel Topping, combine flour, brown sugar and salt in a medium bowl. Cut in cubed butter until mixture resembles coarse crumbs. Stir in 1/4 to 1/2 cup chopped pecans. Scatter evenly over apple. Press down lightly. Bake, uncovered, in 375? oven for about 40 minutes until apple is tender. Each pie serves 6 to 8.
Rhubarb Betty: Omit apple and use same amount of sliced fresh or frozen rhubarb, adding 1/2 cup more sugar. Better yet, add a few raisins and omit the extra sugar. Bake as directed.
Fresh Fruit Betty: Omit apple and use fresh peaches, peeled and sliced, or fresh apricots, quartered. Bake as directed.
Note: If you want a sweeter pie, mix 1/2 cup sugar with the chopped pie.
Small Plate Club: Snap, Crackle, and Coconut Treats
07/30/2007
Small Plate Club: Tools needed include dry measures, medium saucepan, measuring spoons, mixing spoon, plate, small serving plate.
1 stick butter
1 cup chopped dates
2 tablespoons water
1/4 cup mini-chocolate chips
1/4 cup chopped pecans
1/2 cup crisp rice cereal (such as Rice Krispies)
1/4 cup Raw sunflower seeds
1/2 to 1 cup flaked or shredded coconut
1. Melt the butter in the saucepan on medium. Add the dates and water. Cook, stirring constantly, until the mixture is bubbling. Turn down the heat to low. Cook for about 3 minutes, stirring constantly, until the mixture is thick. Remove the pan from the heat. Cool for 10 minutes.
2. Add the chocolate chips, pecans, cereal, and sunflower seeds. Stir well.
3. Put the coconut onto a plate. Using a cookie scoop, ice cream scoop or tablespoon, drop the date mixture onto the coconut. Roll the mixture in the coconut until coated. Roll coconut treats between your hands to make balls. Arrange on a serving platter, sprinkled with coconut, pecans, or plain.
Small Plate Club: Jonathan's SunButter Treats
07/27/2007
Small Plate Club: Tools needed for Jonathan's SunButter Treats include: Dry measures, measuring spoons, small bowl, large mixing spoon, small plate.
1/4 cup Crunchy SunButter
2 tablespoons honey
2 tablespoons lowfat milk powder
1/4 cup chopped pecans or roasted sunflower kernels, optional
1/3 cup Wheat Germ or Graham Cracker crumbs
Flaked or shredded coconut
1. Put SunButter, honey, and milk powder into mixing bowl and mix well. Stir in pecans or sunflower kernels, if using. Add Wheat Germ or graham cracker crumbs and mix well.
2. Divide SunButter mixture into tablespoon size portions. (Wash hands and roll portions between your hands to make balls.) Spread coconut on plate. Roll the round portions in the coconut until coated.
3. To serve, arrange SunButter Treats on top of the coconut.
Lyn's Note: Adding chopped pecans or roasted suflower seeds to the Sunbutter mixture, adds a nice texture.
Nichols’ No-Bake Cookies
07/24/2007
Makes about 2 dozen.
2 cups granulated sugar
1/2 cup milk
1/2 cup unsweetened cocoa
1/2 cup butter
3 cups quick oats
1/2 cup peanut butter
1/4 to 1/2 cup chopped pecans
1 teaspoon vanilla extract
1. Place oats, nuts, and peanut butter in a large bowl. Set aside.
2. Combine sugar, milk, cocoa and butter in a large saucepan. Bring to a boil and boil 1 minute (no longer!). Remove from heat. Stir in Vanilla. Pour chocolate mixture over the oat mixture and stir well.
3. Drop by large spoonsful onto wax paper, parchment paper, aluminum foil, or cookie sheet, and let cool.
Small Plate Club: Strawberry Angels
07/12/2007
Makes 4 to 6 cups.
12 (1/2-inch) slices angel food cake
1 cup finely chopped fresh strawberries
2 tablespoons confectioners’ sugar
1 tablespoon Orange liqueur or orange juice
1 cup frozen whipped topping, thawed
1. Preheat oven to 350°. Press cake slices into bottom and sides of 12 greased muffin cups, custard cups or ramikins. Bake on bottom rack in oven for 10 to 15 minutes until bottoms are golden. Remove to wire rack to cool. Cups become crisp as they cool.
2. Combine next 3 ingredients in small bowl and stir to mix.
3. Spoon whipped topping into the cooled cups. Spoon the strawberry mixture on top of the topping.
Festive Firecracker Cupcakes
06/30/2007
Bonus from The Lyn Nichols’ Saturday Show, 12 to 2 pm, Every Saturday on 970 WDAY AM
1 box white cake mix
1 teaspoon almond extract
1 (8-ounce) package cream cheese
3 cups powdered sugar
1/2 teaspoon almond extract
1 teaspoon milk (more if needed for consistency)
Food coloring of choice
Red, white and blue sugar sprinkles
Toppings of choice
1. Prepare cake mix as directed on packaging, adding almond extract. Bake as directed. (We made 6 regular, 2 ramekin size mini-cakes and 12 mini cupcakes). Cool in pans on wire racks.
2. To prepare frosting (or use purchased white frosting), combine sugar cream cheese and almond extract in a bowl and beat until creamy and smooth, adding milk when needed to reach spreading consistency.
3. Frost cupcakes and decorate tops with any of the following toppings:
1. Red, white and blue sugar sprinkles
2. Whipped dairy topping
3. Blueberry pie filling
4. Cherry pie filling
5. Fresh strawberries or blueberries
6. Any combination of the above.
4. To finish mini cakes, leave cakes in the ramekins, spoon cherry pie filling on top of cake & garnish with whipped cream or Cool Whip.
Apple Pie Sundae
06/28/2007
2 green apples
2 red apples, cored, peeled and coarsely chopped
2 or 3 tablespoons butter
3/4 to1 cup packed brown sugar
1/2 cup dried cranberries
1/2 teaspoon cinnamon
1/2 cup apple juice
Vanilla ice cream or frozen yogurt
1 baked pie crust
1. Melt butter in a skillet over medium heat. Add apples and cook for 2 minutes, stirring frequently.
2.Add brown sugar, cranberries, cinnamon and apple juice and cook for 5 minutes or until apples are tender and sauce is desired consistency, stirring frequently.
3. To serve, scoop ice cream into individual dessert bowls and spoon apple mixture on top. Break up piecrust and add to the Sundaes.
Peaches at Sunset
06/15/2007
This dessert is as beautiful to serve as it is delicious to eat!
1 (16-ounce) bag frozen peaches
1 bag frozen blueberries, drained
1 angel food cake loaf, ends removed
2 large scoops raspberry sherbet
1. Heat 1/2 teaspoon olive oil in a skillet over medium heat, add frozen peaches, and saute briefly. Gently stir in frozen blueberries. Add sherbet and very gently stir while the sherbet melts.
2. Place cake loaf on a serving plate or in a decorative shallow bowl. Pour the peach mixture onto the cake, dollop with whipped cream, if desired.
Graduation Mini Pecan Pies
05/18/2007
Need a lovely and delicious party "favor" to send with each parting guest? Mini-Pecan Pies are perfect! Simply place them in a clear bag and tie with ribbon, or place one in center of square pieces of netting, bring corners together and tie with high school colors! Enjoy!
1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package almond brickle chips
1. Preheat the oven to 350 degrees F.
2. Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.
3. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups.
4. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips.
5. Spoon the pecan filling evenly into the pie shells.
6. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
Serve on cake plates, platters, or baskets.
Cheesey Chocolate Layer Dip
05/17/2007
This Cheesey Chocolate Layer Dip is deliciou and quick as a snap. It has been very popular since it originally aired 02/25/05. Enjoy!
1. In a regular size pie plate, evenly spread 8-ounces softened cream cheese over the bottom.
2. Lightly drizzle 2 or 3 tablespoons Mrs. Richardson's Butterscotch Caramel.
3. Evenly distribute layers of 1 cup mini semi-sweet chocolate chips, 1 cup coconut, 1 cup chopped nuts and top with 1 small package M&M candies.
4. Microwave on medium until chocolate melts.
5. Garnish very lightly with Butterscotch Caramel.
6. Serve with Cinnamon flavored Graham Crackers.
Apple Brown Betty (WW II)
05/11/2007
Delicious, not overly sweet, and easy to prepare.
Ingredients:
2 cups Bread cubes
6 tablespoons Butter or margarine, melted
6 cups sliced apples or any other seasonal fruit
1 cup Honey or maple syrup
1 teaspoon Cinnamon
Grated rind of lemon, (optional)
1?4 cup Cold water
Cream
Directions:
Preheat oven to 350 degrees.
Toss bread cubes and melted butter together.
Combine the honey, cinnamon, lemon rind and water and whisk. Reserving some of the bread for topping, place half of remaining mixture in bottom of baking dish.
Top with half the fruit; pour half the honey mixture over fruit. Repeat layers. Top with reserved bread cubes.
Bake for 35-40 minutes or until apples are tender and top is browned. Serve warm with a tablespoon or so of cream drizzled on top
Serves 6-8.
Fifth Course: Angel Towers
04/20/2007
Angel Food Towers
1 loaf Angel Food Cake (from bakery area)
1 can Reddi Whip Light or 1 cup Whipping Cream, whipped to soft peaks sweetened with 2 tablespoons powdered sugar or use
Chocolate Ganache Sauce, recipe below
Maraschino Cherries, with stems attached
Mint Sprigs
Chocolate Ganache Sauce
(this can be made ahead of time)
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces semisweet chocolate, chopped
1. Prepare chocolate ganache: In a heavy medium-size saucepan, bring cream and corn syrup to a simmer and remove from heat. Add chocolate and whisk until melted and smooth. Allow mixture to come to room temperature and immediately pour into a condiment squirt bottle, such as a plastic catsup or mustard container. (This can be made ahead of time.)
2. Prepare cake towers: Using a serrated bread knife, slice cake loaf into 3 pieces horizontally. Using a cookie or biscuit cutter, cut rounds from the cake pieces, 2 or 2 1/2-inch in diameter. You will need three rounds for each serving
3. Place one round on each plate and top with a small amount of whipped cream. Repeat process until the Angel Tower is three rounds high. Top with a small amount of whipped cream. Repeat this process until each plate has 3 cake rounds with whipped cream between each layer.
4. Drizzle the chocolate ganache sauce over the cake and make some interesting designs on the plate if desired. Add a small dollop of whipped cream on the plate to the side of the cake. Place a maraschino cherry on top of the whipped cream dollop and add a sprig of fresh mint to garnish.
The Clueless Cook: Fresh Fruit with Pound Cake
04/13/2007
Yield: 4 servings
1/2 fresh pineapple, peeled and cut into chunks
1 teaspoon rum extract or 1⁄4 cup Rum
1 ripe but firm peach, cut into wedges
1 ripe but firm nectarine, cut into wedges
1/2 cup brown sugar
1 tablespoon white sugar
2 tablespoons butter
1 banana, sliced
12 to 15 red seedless grapes
1/2 frozen pound cake, cut into slices or cubes
Mint for garnish
1.Combine fruit in a bowl, add rum, add sugars, and toss to coat.
2. Melt butter in skillet over medium high heat. Stir fruit and transfer to the pan.
4. Cook, stirring and shaking pan often, until fruit is golden brown, 3 to 5 minutes (the time depends on the texture you want --- 3 minutes for a hot and firm fruit or 5 minutes for a hot and soft fruit).
5. Remove fruit from pan, leaving pan drippings, and place on plate or in bowl.
6. Stir in 3 or 4 tablespoons water (or rum) to deglaze pan. Cook briefly while stirring, until slightly thickened.
7. Drizzle pan sauce onto the fruit. Toss with cake cubes or spoon fruit and sauce onto slices of cake. Garnish with mint leaves.
Apple Crostata
04/06/2007
Yield: 8 to 12 servings
1 (9-inch) Prepared Refrigerated pie pastry
1 1/2 pounds Braeburn apples
3 tablespoons lemon juice
1/4 cup Flour
1/4 cup Sugar
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/8 teaspoon Allspice
4 tablespoons Unsalted butter, diced
1/2 teaspoon Orange zest
1 teaspoon sugar
1/2 cup chopped pecans
1. Pare, core and cut apples into 1-inch pieces, place in zipper-topped bag and drizzle with the lemon juice to inhibit oxidation. Measure remaining ingredients into the bag. Seal the bag and toss to mix and coat ingredients.
2. Preheat oven to 400-degrees.
3. Line a cookie sheet with parchment paper and press out one pastry round.
4. Sprinkle pecans onto the center part of the crust. Dump the apple mixture into a mound on the pastry, leaving 1 1⁄2 inches clear all around the edge.
4. Gently fold up and pleat the dough to form a circular pouch. Sprinkle pastry with 1 teaspoon sugar
5. Bake for 30 minutes or until the crust is golden brown. Wait about 15-20 minutes before cutting.
Cinnamon Swirl Cake
03/30/2007
1 (18.25) Cinnamon Swirl Cake Mix
1 cup milk
1/3 cup butter, softened
4 eggs, beaten
1 cup cinnamon chips
1. Combine cake mix, butter, milk and eggs in a mixing bowl and mix well. Stir in cinnamon chips.
2. Grease a 9x13-inch pan, transfer batter to pan, and sprinkle over the batter the envelope of cinnamon mix. Using a knife or spatula, swirl into the batter.
3. Bake in preheated 350-degree oven for 40 minutes or until toothpick inserted in center comes out clean.
4. Cool slightly, cover with cool whip and sprinkle a few cinnamon chips over the top.
Apple Streusel Muffins
03/09/2007
Apple Streusel Muffins
Yield: 18 mini-muffins
1/4 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon flour
2 teaspoons butter, melted
1 (7 ounces) package apple-cinnamon muffin mix
1/2 cup shredded peeled apple
1. Preheat oven to 425°. Coat 18 mini-muffin cups with nonstick cooking spray or brush very lightly with melted butter.
2. Combine pecans, brown sugar, flour and butter in small bowl.
3. Prepare muffin mix according to package directions. Stir in apple. Fill each muffin cup 2/3 full. Sprinkle approximately 1 teaspoon pecan mixture on top of each muffin. Bake 12 to 15 minutes or until golden brown. Cool slightly. Serve warm.
After Five Gourmet Lemonade Parfait
03/02/2007
Hornbacher's Real Food Magazine
This Friday dessert is luscious and delicious!
Yield: 4 Servings
2 cups 2% milk
1 small package vanilla instant pudding mix
1 package (1/2 ounce each) sugar-free powdered lemonade mix, undiluted (For testing, Crystal Light Lemonade Mix in 1/2 ounce tub was used)
1/2 container (8 ounces) frozen nondairy whipped topping, thawed
Lime zest
Kiwi limes for garnish
Mini muffins
1.Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth.
2. Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth.
3. Spoon into parfait glasses, zest lime over the lemonade mousse, and grnih with thin slices of key limes. Chill until ready to serve. Serve with mini muffins.
St. Joseph’s Berry Cake
02/21/2007
Fourth Grade, St. Joseph's School, Moorhead, MN
Cooking spray
2/3 cup sugar
1/4 cup stick margarine or butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
1 cup blueberries, fresh or frozen
3 tablespoons sugar
3 tablespoons all-purpose flour
1 tablespoon stick margarine or butter, melted
1 teaspoon ground cinnamon
Mix of berries to serve on side and powdered sugar for dusting
1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
2. Beat 2/3 cup sugar and 1/4 cup margarine at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.
3. Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Yield: 8 to 12 servings
St. Valentine's Day Red Velvet Cake
02/12/2007
Red Velvet Cake and Frosting
(Quick Version)
This is a quick version of a Southern Classic and it tastes as good as one made from scratch. We made both in a culinary class, and no one could tell which one was which. The frosting s also quick!
1 German chocolate cake mix (with pudding)
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 (1-oz.) bottle of red food coloring
3 large eggs
1.Heat oven to 350?. Grease and flour two 9-inch square cake pans.
2. In large bowl, combine all cake ingredients. Beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
3. Bake at 350?. for 25 to 35 minutes. Cake is done when a toothpick inserted in center comes out clean.
4. Place on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.
5. Frost cake wth Quick Frosting and garnish with red, white and pink sugar sprinkles if desired
==
Quick Frosting for Red Velvet Cake
Frosts a two-layer cake
1 carton Whipped Cream Cheese Frosting (Betty Crocker)
Red Food coloring to tint frosting pink
In a bowl, combine frosting and two or three drops of food coloring and mix with electric hand mixer. Add more food coloring to reach desired pink color.
TUSCAN TRIFLE
01/26/2007
Beautiful, elegant, and delicious!
1 (8-ounce) carton low-fat ricotta cheese
2 (3-ounce) packages light cream cheese
1 to 3 tablespoons cr?me de cacoa
(plus enough to drizzle over ice cream in each trifle)
1/4 cup sugar
1 cup very strong, good-quality coffee, cooled
1 (12-count) package ladyfingers
Vanilla ice cream
1/2 cup whipping cream, sweetened and whipped
Sweetened Ground Cocoa, for dusting
Mint leaves and strawberries, quartered lengthwise, optional
1. Combine the ricotta and cream cheese, cr?me de cacoa, and sugar in a bowl and beat with an electric mixer until light and creamy. Set aside.
2. Pour small amount of coffee into a shallow dish. Quickly dip one side of half the ladyfingers into the coffee. Spread cheese mixture on other half and press ladyfingers together.
3. Line a cup or mug with the ladyfingers. Place 1 to 3 small scoops of ice cream in center. Drizzle lightly with cr?me de cacoa.
5. Combine whipped cream and 1/2 of the remaining cheese mixture and gently blend. Spoon on top of dessert, sprinkle with sweetened cocoa (Ghiradelli), and add mint leaf and/or strawberry wedges.
Note: Cover and refrigerate leftover cheese mixture to use the next day as a fruit dip (May need to thin with a teaspoon or so of skim milk.)
Individual Angel Food Cake and Mini Cakes
01/12/2007
These little cakes are as sweet ad delicious as they are beautiful and fun to serve. Enjoy!
Prepare 1 package White cake mix according to package instructions. Bake in a Jelly Roll Pan. Cool. Using a round 4-inch cookie cutter, cut rounds from the cooled cake. Treating the 4-inch rounds like cake layers, frost the tops of two or three layers, just as you would a regular cake. Stack the layers and frost the sides and top. Garnish with colored sugar sprinkles.
Variation: Purchase Angel Food Cake loaves, cut horizontally into three pieces, and cut 4-inch squares or rounds from the pieces. Frost and layer into a mini-cake.)
Cookie Cakes: Purchase 4-inch sugar cookies from bakery (4 or 5 per cookie cake). Frost top of each cookie, stack, and frost sides and top. Decorate with colored sugar sprinkles.
Note: We used Betty Crocker’s Whipped Butter Cream frosting.
Edible BlackBerries
01/05/2007
Put your electonic Blackberry away, and dig into this quick, luscious, delicious, and nutritious Blackberry dessert! Hmm, mm, good!
1 1/2 pints small strawberries, washed and drained
1 pint blackberries, washed and drained
1 banana, cut lengthwise and then slice crosswise
1 cup light sour cream or plain Yogurt
1/4 cup brown sugar
1/4 teaspoon grated fresh ginger, optional
1 teaspoon vanilla or almond extract
Salt
Fresh mint leaves
1. Combine sour cream, brown sugar, extract and a small pinch of salt in a bowl and mix with a wire whisk. Set aside 1/4 cup to serve on the side.
2. Pour cream mixture into center of round plate. Arrange berries inside the edge of the plate around the cream.
3. Garnish with mint leaves and serve with extra cream on the side.
WC Catergory: After Five Gourmet
Santa's Fruit Salad or Snowman's Dessert
12/11/2006
Substitute this fruit salad and pound cake for the usual cookies --- Santa will be happy!
3 navel oranges, peeled and sliced
1/4 green melon, cut into wedges and then cut crosswise into 1/2-inch pieces
1/4 cantaloupe, cut into wedges and then cut crosswise into 1/2-inch pieces
1 cup whole strawberries
1/2 cup sugar
2 tablespoons Chambord liqueur
(or for children, apple or cranberry juice)
1/4 cup orange juice
1 frozen pound cake, thawed and sliced
1. Combine oranges, melon, cantaloupe, strawberries, sugar, Chambord and orange juice in a bowl and toss to mix ingredients. Cover and refrigerate for 1 to 24 hours.
2. For Santa's Salad, place 3 thin slices pound cake to one side of plate and shape into a fan. Spoon fruit in center of plate, covering part of the cake fan.
3. For Snowman's Dessert, place a thick slice of pound cake in center of plate and spoon fruit on top, drizzling liquid in bowl over the fruit and cake. Garnish with a dollop of Cool Whip.
Enjoy!
Peppermint Chocolate Parfait
12/06/2006
Sweet, delicious, and elegant, this dessert is a sure hit at a holiday dinner.
Brownies:
1 cup butter
4 ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar,
4 eggs
2 teaspoons vanilla
1/2 teaspoon peppermint extract
1 1/3 cups all purpose flour
2/3 cup miniature semisweet chocolate pieces
Peppermint Whipped Cream
Chocolate Peppermint Sauce
To make Brownies:
1.Combine chocolate and butter in saucepan over low heat and heat until melted, stirring frequently. Remove from heat and cool.
2.Grease a 9x13-inch baking pan.
3.Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined.
4.Stir in vanilla and 1⁄2 teaspoon peppermint extract. Add flour and stir just until mixed. Stir in chocolate pieces.Spread batter in prepared pan.
5. Bake 35 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
6. .Break brownies into bite-size pieces; set aside.
To make Whipped Cream:
Combine 3 cups whipping cream, 1/3 cup powdered sugar and 3 tablespoons chilled peppermint schnapps in a bowl and beat until soft peaks form.
To Prepare Peppermint Sauce:
1.Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter over low heat and stir until melted. Stir in 1 1/4 cups half-and-half or light cream, 3/4 cups sugar and 3 tablespoons Karo. Bring to boil over medium heat and boil gently, stirring frequently, for about 8 minutes.
2. Remove from heat and stir in 2 tablespoons schnapps. Cool to room temperature (it will thicken as it cools). Cover and chill for up to 24 hours.
To Make the Parfait:
1. Dip rims of martini or flat champagne glasses in schnapps and then in red sugar sprinkles (decorating sugar.
2. Layer whipped cream mixture, brownie pieces, chocolate peppermint sauce and crushed candy canes.
3. Top each dessert with a dollop of the whipped cream mixture and sprinkle generously with crushed candy canes.
4. Garnish individual servings with small candy canes or chocolate mint sticks.
Holiday Fruity Angel Cake
11/23/2006
This quick dessert is courtesy of the Wine Chic Women of Minneapoilis/St.Paul.
1 pint blueberries
1 pint raspberries
1/4 cup Raspberry, Cherry or Blackberry liqueur
Hershey’s Chocolate sauce
Garnish with fresh raspberries and mint leaves
1 purchased Angel Food Cake
In a blender, combine blueberries, raspberries and liqueur, cover and blend until pureed.
Drizzle all of the puree over the cake.
Garnish with mint and raspberries.
Sprinkle with powder sugar.
Carrot Cake with Streusel Topping
11/10/2006
Bisquick's version of an American Classic, Carrot Cake with a crusty streusel topping.
Cake:
2 cups Original Bisquick
1 to 2 teaspoons pumpkin pie spice
1/2 to 1 cup chopped walnuts
1/2 cup shredded or finely chopped carrots
1/2 cup raisins
2 tablespoons sugar (increase sugar to 4 tablespoons for a sweeter cake)
2 tablespoons vegetable oil
2/3 cup milk
1 egg
Streusel:
1/2 cup Original Bisquick
1/3 cup packed brown sugar
2 tablespoons firm butter
1. Heat oven to 375-degrees.
2. To make streusel, combine bisquick and brown sugar and mix until blended. Cut in butter, using a fork or pastry blender, until mix is crumbly.
3. To make cake, combine Bisquick, pupkin pie spice walnuts, carrots, raisins, and sugar in a large bowl and mix well. Stir in milk, oil, and egg. Transfer batter to an ungreased 8-inch square baking dish. Sprinkle with Streusel.
4. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool for 300 minutes before serving. Serve warm.
Yield: 9 servings.
Apple Turnovers
11/03/2006
Puff pastry adds to the flavor, texture and ease of preparation.
2 cups diced peeled Braeburn apples
1/4 cup chopped pecans
1/4 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 sheets frozen puff pastry, thawed
1 egg
1 tablespoon water
Cinnamon Sugar
Confectioner's sugar, for dusting
Preheat oven to 425°.Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well.
On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12-inches square. Trim the outer edges (this is
essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
Place a generous 1/4 cup of fruit
filling just off center in each square. Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal.
Crimp the edges closed with the tines of a fork. Repeat with the remaining turnovers and chill thoroughly.
Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides. Place the turnovers on cookie sheets.
Bake until they are puffed and golden, about 20 minutes. Serve warm dusted with confectioners' sugar.
Pumpkin Mousse
10/20/2006
This delicious Pumpkin Mousse can be on your table in 15 minutes.
8-ounces Cool Whip
1 large can easy pumpkin pie mix
1 tablespoon almond extract
1 graham cracker pie crust, broken up
Chopped pecans
Maple Pecan Crunch whole grain cereal
Whipping cream
Vanilla and almond extracts
Combine Cool Whip and pumpkin pie mix in a bowl and gently fold until blended. Fold in almond extract.
Break up graham cracker crust into small and medium pieces, place in a large martini glass, spoon pumpkin mixture on top of crus. Sprinkle over chopped pecans and top with Maple Pecan Crunch cereal.
Serve with vanilla or almond flavored whipping cream (un whipped).
Yummy Apple Cake
10/13/2006
1 3/4 cup sugar, divided
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 to 2 teaspoons vanilla extract
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 Braeburn apples, peeled and chopped
1 cup chopped pecans
Powdered sugar
Combine cream cheese, butter, 1 1/2 cups sugar in a bowl and beat with electric mixer ujntiol creamy and smooth. Add eggs, one at a time, beating until blended after each addition.
Combine flour, baking powder, and saltr in a small bowl and whisk to blend. Add to sugar mixture, beating at low speed until blended.
Combine remaining sugar and cinnamon in a sifter and shake into bowl. Sprinkle 2 tablespoons over the chopped apples and toss to coat. Stir apples and pecans into batter.
Spoon batter into lightly greased baking dish. Sprinkle with remaining cinnamon sugar. Bake in a preheated 350-degree oven for 60 to 70 minutes. Cool on a wire rack. Sprinkle with sifted powdered sugar and serve.
Yield: 8 to 12 servings.
Apple Walnut Streusel and Candy Apples
10/09/2006
Perfect for a weekend brunch or weeknight dessert.
1 1/2 to 2 Golden Delicious apples and 1/2 Braeburn, cut into wedges, peeled and cored
2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup whole wheat flour
1/2 cup all-purpose white flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup broken walnuts
1/4 cup raisins
1/4 cup raisins
Heavy cream or milk for serving, optional
1. Heat oven to 350 degrees. Lightly butter a 8x8-inch baking dish. Arrange the apple wedges in a single layer in the baking dish.
2. In a large bowl cream the butter and brown sugar until smooth. Stir the whole wheat flour, white flour, cinnamon and nutmeg until blended. Add to the butter and work in with a fork or fingers until the mixture is crumbly. Add the walnuts and raisins.
3. Squeezing the streusel topping between your fingers distribute it in clumps evenly over the apples.
4. Bake in preheated oven 30 minutes or until the streusel is browned and crisp. Serve warm with heavy cream or milk drizzled over each serving, or sprinkle with powdered sugar.
Candy Apples
Place 1 small package Jell=O, any flavor
1/2 Braeburn and 1/2 Golden Delicious apples, cut into thin wedges
Place Jell-O on a small plate. Press apple wedges into the Jell-O and set aside on serving plate. Easy, fun, and deliciously sweet!
Martha’s Apricot Rum Cake
07/28/2006
If you enjoy rum, this is a cake for you. We also make the glaze with apricot nectar instead of the rum, especially when children will be having dessert!
4 eggs
3/4 cup vegetable oil (I used canola oil)
3/4 cup apricot nectar
1 (18 1⁄4-ounce)yellow cake mix
3/4 cup sugar
1 1/4 sticks butter
1/2 cup rum or nectar
1. Preheat oven to 350-degrees. Grease the bottom of a 9x13-inch baking dish.
2. Combine eggs, oil, nectar and cake mix in a bowl and mix well, until creamy and smooth. Pour batter into prepared baking dish. Bake for 45 to 50 minutes, until a toothpick inserted in center of cake comes out clean.
3. While cake is baking, prepare the glaze. In a 4-cup measuring cup, combine sugar, butter and nectar, whisk to blend, place in microwave and cook until sugar and butter are melted. Depending on microwave, this will take 2 to 4 minutes. Remove from microwave and whisk until thoroughly blended.
4. Remove cake from oven and poke holes in cake with a fork. Slowly and evenly, pour glaze over the cake.
5 Serve strawberries and confectioners’ sugar on the side.
Festive Firecracker Cupcakes
07/03/2006
Starting with a cake mix, cupcakes can’t be much easier than our festive cupcakes.
1 box white cake mix
1 teaspoon almond extract
1 (8-ounce) package cream cheese
3 cups powdered sugar
1/2 teaspoon almond extract
1 teaspoon milk (more if needed for consistency)
Food coloring of choice
Red, white and blue sugar sprinkles
Toppings of choice
1. Prepare cake mix as directed on packaging, adding almond extract. Bake as directed. (We made 6 regular, 2 ramekin size mini-cakes and 12 mini cupcakes). Cool in pans on wire racks.
2. To prepare frosting (or use purchased white frosting), combine sugar cream cheese and almond extract in a bowl and beat until creamy and smooth, adding milk when needed to reach spreading consistency.
3. Frost cupcakes and decorate tops with any of the following toppings:
1. Red, white and blue sugar sprinkles
2. Whipped dairy topping
3. Blueberry pie filling
4. Cherry pie filling
5. fresh strawberries or blueberries
6. or any combination of the above.
4. To finish mini cakes, leave cakes in the ramekins, spoon cherry pie filling on top of cake & garnish with whipped cream or Cool Whip.
Apple Pie Sundae
06/30/2006
2 green apples
2 red apples, cored, peeled and coarsely chopped
2 or 3 tablespoons butter
3/4 to1 cup packed brown sugar
1/2 cup dried cranberries
1/2 teaspoon cinnamon
1/2 cup apple juice
Vanilla ice cream or frozen yogurt
1 baked pie crust
1. Melt butter in a skillet over medium heat. Add apples and cook for 2 minutes, stirring frequently.
2.Add brown sugar, cranberries, cinnamon and apple juice and cook for 5 minutes or until apples are tender and sauce is desired consistency, stirring frequently.
3. To serve, scoop ice cream into individual dessert bowls and spoon apple mixture on top. Break up piecrust and add to the Sundaes.
Pine Angel Dessert with Strawberries and Pineapple
06/20/2006
Fresh pineapple and strawberries turns a purchased angel food cake into an exquisite dessert.
1. To make filling, combine in a bowl and mix well:
1 (20-ounce) can crushed pineapple with juice
1 (3.5-ounce) instant vanilla pudding
1 (8-ounce) carton Cool Whip, thawed
2. Cut 1 tube style Angel Food Cake into three layers (horizontally). Remove top two layers and set aside.
3. Spoon 1/3 of the filling on top of the first layer of cake, spreading evenly. Carefully, position second cake-layer on top of the filling and spoon 1/3 of filling on top of the second layer. Top with the “top” cake layer and dollop the remaining filling on the top.
Several fresh strawberries
2 to 3 unpeeled slices fresh pineapple, cut into wedges
4. Arrange strawberries on top, alternating with fresh pineapple wedges.
5. Garnish with fresh mint leaves.
Jan Nelson's Coffee Cake
06/12/2006
Janet Nelson brought me a sample of this moist coffee cake and much to my delight, it was delicious. She gladly shared the recipe so I could pass it on to you. Enjoy!
1 box yellow cake mix
4 eggs
1/2 cup oil
1 (12-ounce) carton sour cream
1 (4-serving) package instant vanilla pudding
1/2 cup sugar
1/2 teaspoon cocoa
2 teaspoons cinnamon
3/4 to 1 cup chopped pecans
1. Combine cake mix, eggs, oil, sour cream and pudding mix in a bowl and beat until smooth.
2. Combine sugar, cocoa, cinnamon and nuts in a bowl and mix well with a whisk.
3. To make mini-bundt cakes or cupcakes, fill cups 1/2 full with batter, sprinkle cinnamon mixture on top, cover with batter and run a knife through the mixture to create a swirl through the cakes.
4. To make a bundt cake, fill greased bundt pan with 3/4 of the batter, top with cinnamon mixture, spoon remaining batter on top and run a knife through around the batter to create a swirl effect.
5. Bake in a preheated 325-degree oven for 45 minutes if making cupcakes and 60 minutes for a cake, until a cake tester or toothpick inserted in center comes out clean.
6. Cool cake on wire rack and dust with brown or powdered sugar through a sieve.
Mini Spice Cakes
06/09/2006
Delicious as a dessert or slathered with jam these little "cakes" are a fun way to start the day.
1 to 2 bananas, mashed or beaten
1 super moist spice cake mix
1/3 cup Canola oil
1/3 cup water
1/2 cup sour cream
2 large eggs
1 cup coarsely chopped walnuts
Nonstick cooking spray
1. Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts.
2. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 cup batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.
Key Lime Cake
05/26/2006
A luscious cake with the flavors of Florida’s refreshing Key Lime Pie.
Cake:
1 package moist deluxe yellow or lemon cake mix
1 small package lemon instant pudding and pie filling
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup key lime juice, fresh or bottled
Glaze:
2 cups confectioners’ sugar
1/3 cup key lime juice
2 tablespoons water
2 tablespoons melted butter
Garnish:
Confectioners’ sugar
Key lime slices
Fresh strawberries, sliced, quartered or whole
Mint
1. Preheat oven to 350-degrees. Grease and flour 10-inch Bundt or tube pan.
2. Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup key lime juice in large bowl and beat with electric mixer on low speed until ingredients are moistened and mixed well. Increase speed to medium and beat for 2 minutes. Pour into prepared pan.
3. Bake for 50 to 60 minutes, until a toothpick or cake tester inserted into center comes out clean. Cool cake in pan for 20 minutes, invert cake onto cooking rack and poke holes with skewer or long tined-fork. Place cake on cake plate or serving plate.
4. Combine glaze ingredients in a bowl and mix well. Pour glaze slowly over top of warm cake. Finish cooling cake. Dust with confectioners’ sugar. Garnish plate with key lime slices and fill center of cake with strawberries.
Mini Lemon Cakes
05/19/2006
Baked in regular muffin tins, glazed with lemon glaze and served on a bed of blueberry puree, today's dessert is lovely and delicious.
1 stick unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low fat buttermilk
2 teaspoons vanilla extract
1 lemon, zested and juiced
1 cup sugar
2 large eggs
Lemon glaze
1. Preheat oven to 350-deegrees and lightly butter bottom of muffin tins and dust with flour.
2. Combine flour, baking powder and salt in a bowl and whisk until blended. 3. Combine buttermilk, vanilla, lemon zest and juice from lemon in a bowl and whisk until blended.
4. Combine butter and sugar in a bowl and beat with hand mixer until creamy. Add one egg at a time, beating after each addition. With mixer on low, add flour mixture in two or three batches, alternating with two additions of buttermilk mixture.
5. Divide batter evenly among the muffin tins and bake for 25 minutes, or until wooden pick inserted in center comes out clean. Cool for 10 minutes, remove from tins and finish cooling on a rack.
6. Set rack over parchment paper, waxed paper or aluminum foil and drizzle glaze over the muffins.
7. To serve, cover small plate with blueberry puree, set mini cake in center and garnish with mint leaves.
Glaze: Combine 1 1/2 cups confectioners’ sugar and 2 tablespoons lemon juice in a small bowl and whisk until smooth.
Blueberry Puree: Combine 1 (16-ounce) package frozen blueberries and 1 to 2 tablespoons sugar in bowl of food processor, cover, and process until coarsely pureed
Blueberry Compote
05/12/2006
This simple and elegant dessert is delicious and can be prepared and served in 15 minutes. Blueberries are our choice for today, but raspberries or blackberries can easily be substituted.
1/2 cup light ricotta cheese
1/2 cup light cream cheese
3 tablespoons white chocolate liqueur
1 tablespoon sugar
1 pint blueberriers
2 scoops vanilla ice cream
ginger snaps
white chocolate shavings or brown sugar for topping
blueberries and mint for garnish
1. Combine ricotta and cream cheese in a bowl and whip to blend. Add liqueur and sugar and whisk to blend. Fold in blueberries, reserving a few for garnish.
2. Place one scoop of ice cream in clear stemmed glass, spoon cheese and blueberry mixture on top, sprinkle lightly with brown or white sugar, place ginger snap on edge in center, add a few blueberries around ginger snap and garnish with mint.
Governor John Hoeven's Bananas Foster
04/26/2006
Governor John Hoeven's Bananas Foster is simple, elegant and delicious --- a great blast from the past!
4 firm, small bananas
1/2 cup brown sugar, packed
1/4 cup margarine
Dash of cinnamon
1/3 cup light rum
Coffee or vanilla ice cream
Cut bananas into halves lengthwise, then crosswise. In a 10" skillet, heat brown sugar and margarine until sugar is melted. Cook and stir for 2 minutes, or until slightly thickened. Add bananas. Cook slowly 1-2 minutes or until bananas are heated and glazed. Sprinkle lightly with cinnamon. Add rum. Carefully ignite rum with a long match. Spoon liquid over bananas until flames die out, about 1 minute. Serve warm over ice cream.
Easter Caker for Busy Bunny Rabbits
04/14/2006
(Recipe courtesy Lyn Nichols)
1 white cake mix, two-layer size (18.25-ounces)
White cake icing, colored pastel with food coloring
Flaked coconut, colored if desired
Peep marshmallow rabbits, color to match icing
1. Make cake according to instructions on box for 8 or 9-inch two layer cake.
2. Place one cake layer, top side down, on plate, spread icing on top and top with second layer, bottom side down. Spread icing on sides of cake, smoothing it out as you go. Spread icing on top of cake.
3. Spinkle coconut on top and press coconut into sides of cake.
4. Press peeps rabbits into sides of cake. If necessary, spear rabbits with toothpicks to secure to the wittle wabbits to the cake. Or use a touch of icing like you would glue –-- smear a little icing on the back of rabbit and press onto cake.
Note: If using toothpicks, remove before serving.
Marshmallow Pecan Chocolate Cake
03/24/2006
Only one word needed for this quick and easy dessert --- Delicious!
1 pkg Devil’s Food Chocolate Cake Mix
1 (12 oz) pkg mini semi-sweet chocolate chips
1 cup miniature marshmallows
1/4 cup butter or margarine, melted
1/2 heaping cup packed brown sugar
1 cup chopped pecans or walnuts
1. Preheat oven to 350?F. Grease and flour a 13x9-inch pan.
2. Prepare cake mix according to package directions. Add chips and marshmallows to batter. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with sugar and top with pecans.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool completely in pan.
What's Cookin's Leprechaun Cookies
03/13/2006
This rich butter cookie is rolled in chopped nuts before baking, adding a slight salty flavor to this sweet treat. Want green cookies? Add green food coloring St. Patrick's Day.
2 cups powdered sugar
1 cup Butter, softened
1 egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 egg yolks
2 tablespoons water
1 1/2 cups finely chopped dry roasted peanuts
1. Heat oven to 350-degees.
2. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). 3. Reduce speed to low. Add flour; beat until well mixed (1 to 2 minutes). 4. Shape rounded teaspoonfuls of dough into 1-inch balls.
5. Beat egg yolks and water with fork until well mixed in small bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets.
6. Bake for 12 to 16 minutes or until top springs back when touched lightly in center.
Preparation: 30 min. / Baking: 12 min. / Makes: 4 1/2 dozen cookies
Easy as Pumpkin Pie Dessert
03/08/2006
I used vanilla flavored pudding in this charming and delicious dessert, but French Vanilla and Butterscotch flavors are great, too.
1 small package Vanilla instant pudding mix
1 1/2 cups Milk
1 16-oz cans Libby's Pumpkin Pie Filling
1 (8-ounce) tub Cool Whip, thawed
1/4 teaspoon Pumpkin pie spice OR 1/4 teaspoon each cinnamon & nutmeg
1. In large bowl, combine milk and pudding mix and beat with hand mixer until creamy, smooth and thick.
2. Using a wire whisk, slowly stir in the pumpkin pie filling, until fully incorporated into the pudding. Gently, fold in the thawed Cool Whip.
3. Add pumpkin pie spice and gently fold into mixture. Chill for one hour.
4. Place Lady Fingers around the outer edge of ramekin. Spoon pumpkin mixture into the center and top with a dollop of cool whip or ice cream or frozen yogurt and a pinch of spice if desired.
Prep time: 10 minutes / Chill time: 45 minutes / Serves 6 to 8 / Easy
Apple Brown Betty Gale
03/01/2006
Named for my cousin, this Apple Brown Betty conjures up memories of my childhood. It is an amazing dessert out of simple ingredients and it takes very little effort to prepare. Using your Crock-Pot makes this recipe extremely easy.
6 cored and sliced Braeburn apples
1/2 lemon, juiced
3 cups homemade breadcrumbs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar
1/2 cup melted butter
1/2 to 1 cup finely chopped walnuts
1. Lightly spray bottom of stoneware with cooking spray. Place the apples in bottom of the stoneware. (Apples may be peeled or unpeeled.) Squeeze lemon over apples.
2. Combine breadcrumbs, cinnamon, nutmeg, salt, sugar, butter and nuts in a bowl and mix well. Sprinkle mixture on top of apples.
3. Cover the Crock-Pot and cook on HIGH 2 hours or LOW 4 hours.
Prep time: 15 minutes / Makes 6 to 8 servings.
Ice Cream Sundae Cake
02/10/2006
This simple but elegant dessert is delightfully delicious.
1 (2 layer) package Chocolate or Fudge Cake mix
1 can cherry pie filling
1/2 cup butter, softened
1/4 cup unsweetened cocoa
1/4 to 1/3 cup half and half
3 to 3 1/2 cups powdered sugar*
1 to 2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
1. Heat oven to 350-degrees. Grease 8 or 9-inch round cake pans.
2. Prepare cake according to package directions. Pour batter into pans and bake according to package directions for pan size. Cool cake layers.
3. To prepare the chocolate glaze, combine butter, cream, and cocoa in a saucepan over low heat and cook over low heat, whisking, until butter is melted and mixture is smooth. Add sugar, whisking, until smooth. Add vanilla, whisking until blended.
4. Smear a thin layer of glaze on a cake plate or dinner plate. Place first layer, bottom side up, on plate. Spoon cherries from the pie filling on top. Drizzle small amount of chocolate glaze over the cherries. Place top layer, bottom side down, on top of cherries and press gently.
5. Add the pecans to the chocolate glaze and stir to mix. Spoon or pour the glaze over the top of the cake, allowing the chocolate to drape the sides of the cake.
6. Garnish with a few cherries and mint. Serve with ice cream and a dollop of whipped topping.
*Depending on desired consistency, add up to 4 cups.
Note: This cake can be made in a 9x13-inch pan, just spread cherries on top of cake and drizzle chocolate on top.
Crispy Shortbread Cookies
02/04/2006
Blueberries and Angel Food Cake Dessert
01/13/2006
Not only are blueberries "good" for us, they are delicious and easy to work into many dessert recipes. Here are two desserts, using the same ingredients.
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (8-ounce) carton Cool Whip, thawed
1 Angel Food Cake cut into 1-inch cubes
1 (21-ounce) can blueberry pie filling
Fresh or frozen blueberries for garnish
1. Combine cream cheese and sugar in a mixing bowl and beat until creamy and smooth.
2. Spoon creamy mixture into a serving bowl or individual stemware. Add cubes and top with blueberries. Chill for at least an hour.
3 Before serving put a dollop of whipped cream or Cool Whip on top and arnish with yhour choice of berries.
Variation:
1. Prepare the creamy mixture, cut the cake into wedges.
2. In a single layer, arrange wedges into a 7x11-or 9x13-inch dish.
3. Evenly spread the creamy mixture onto the cake and top with blueberries. Chill for at least an hour.
4. Just before serving, spread or dollop Cool Whip onto the dessert.
5. Garnish with finely chopped strawberries, placing a few blueberries or one strawberry in center.
The Café’s Gingerbread Dessert
12/09/2005
Served with a glass of cold milk, a mug of hot chocolate or a hot cup of coffee, today's trifle-inspired gingerbread dessert is satisfying and delicious. We adapted it from a dessert served during the holidays at "The Cafe" in West Texas. We paired our dessert with that wonderful holiday movie classic, A Christmas Story. Enjoy!
2 cups cold whole milk
1 small package instant vanilla pudding mix
1 teaspoon vanilla
8 cups cubed gingerbread cake or muffins
1 cup English toffee bits or almond brickle chips
1 1/2 to 2 cups whipped cream (or frozen whipped topping, thawed)
Maraschino cherries, drained and dried
1. Combine milk and pudding mix in a bowl and beat with electric mixer for 2 or 3 minutes, until it starts to thicken.
2. In a decorative clear serving bowl, lightly coat bottom of bowl with whipped cream. Place half of the gingerbread cubes in the bottom of the bowl. Spoon a layer of prepared pudding on top of gingerbread. Sprinkle with 1/2-cup toffee bits.
3. Place a layer of the gingerbread cubes on top of toffee bits and spoon remaining prepared pudding over top.
4. Spread whipped cream or topping over the top and sprinkle with remaining toffee bits.
5. Garnish top with coarsely chopped red and green cherries.
Gingerbread Muffins with Orange Icing
12/07/2005
Pre-baked gingerbread muffins
(We made muffins from a gingerbread mix, prepared it according to directions and added fresh grated ginger to deepen the ginger flavor.)
2 cups sifted confectioners’ sugar
4 tablespoons orange juice
1 teaspoon grated orange peel
Juice from grating very small piece fresh ginger
1 cup chocolate chips, melted over mediium heat
1. In a small saucepan, combine sugar, juice, peel and ginger juice and whip until well blended. Heat over medium heat until blended and hot. Dip muffin top in melted chocolate chips, and place muffin on dessert plate and spoon orange ginger sauce over broken muffin.
2. Garnish with almonds or walnuts and small orange slices or wedges.
Bonus recipe:
Velvety Hot Chocolate
2 cups whole milk
Very small pinch salt
12-ounces semisweet chocolate, finely chopped
2 tablespoons Kahlua or Cr?me de cacao, optional
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
Whipped cream
Shaved white chocolate for garnish
1. Heat milk and salt in a saucepan over medium heat, until steam begins to rise.
2. Whisk in chocolates, Kahlua, coffee and vanilla. Continue to whisk until mixture is smooth and hot.
3. Ladle into mugs and top with whipped cream and crushed peppermint. Sprinkle white chocolate shavings over top. Garnish with candy canes.
Jonathan's Favorite Nut Clusters
09/23/2005
1 cup butterscotch or cinnamon chips
1 cup semisweet chocolate chips
2 to 4 tablespoons peanut butter
2 cups nuts, such as peanuts, cashews, pecans, walnuts or almonds
1. Combine butterscotch chips and chocolate chips in saucepan over low medium heat and stir until almost melted. Add peanut butter and cook, stirring constantly, until mixture is creamy and smooth.
2. Remove pan from heat and stir in nuts.
3. Drop by spooonfuls onto wax paper lined cookie sheets. Refrigerate for 15 minutes, to help cool and set up.
Chocolate Tarts
09/22/2005
1 (4-serving) package instant chocolate pudding and pie filling mix
1/4 cup semi sweet mini chocolate chips
4 mini pie shells*
Extra mini- chocolate chips
Whipped cream
Mint leaves
1. Prepare chocolate pudding according to package directions, reducing milk by 1/4 cup. Stir in chocolate chips. Refrigerate according to package directions.
2. Spoon pudding into small pie shells, sprinkle with extra chips and/or chopped almonds and whipped cream. Place mint leaf in the center. Or, cover top of pudding with whipped cream and top with a luscious strawberry or raspberry.
Variation: Rather than instant pudding mix, prepare "cook & serve" pudding and pie filling mix according to package directions, remove from heat, immediately add 1 cup mini semi-sweet chocolate chips, stirring until chips are melted. Cool five minutes, stirring frequently. Fill pie shells and garnish with a few mini chips.
* Purchase mini pie shells from a bakery or make your own using refrigerated pie dough, cut circles with large cookie cutter and line mini pie plates or mini aluminum pie pans with cut pastry and bake according to package directions.
Note: When I make my mini shells, I pierce the the dough, then place a small round piece of parchment paper in bottom of each and put a few beans on top of the paper and bake.
Raspberry Cream Filled Chocolate Bundt Cake
09/21/2005
1 chocolate cake mix, such as Devils Food
1 cup raspberry chips
1 (10-ounce) frozen red raspberries in light syrup, thawed
1 (8-ounce) container Cool Whip, thawed
1 to 4 tablespoons raspberry liqueur, optional
Powdered sugar for sprinkling on cake
Fresh raspberries and mint leaves for garnish
1. Preheat oven to required temperature (on package of cake mix) and lightly grease or spray bundt pan and dust with cocoa. shake out excess cocoa. Set aside.
2. Prepare cake batter according to package directions up to transferring to bundt pan. Stir in raspberry chips.
3. Transfer cake batter to the prepared bundt cake. Bake at the required temperature and time for a bundt cake (Instructions on cake mix box).
4. Cool cake 10 minutes in pan, remove to a wire rack to finish cooling.
5. To prepare the raspberry cream filling (best prepared just before serving), place thawed raspberries and syrup in a food processor, cover and process until pureed. Strain puree into a large bowl, discard seeds. Gently, fold in Cool Whip. Stir in raspberry liqueur.
6. To serve cake, place cooled cake on a cake stand or plate, sprinkle top of cake lightly with powdered sugar, Fill cavity with raspberry cream, garnish with fresh raspberries and mint leaves.
Note: The filling is easily doubled. I sometimes double it, fill the center of the bundt cake and then use the remaining filling to fill mini-filo cups.
Trifle-To-Go
09/16/2005
2 peaches, pit removed and thinly sliced
1 peach, pit removed and chopped
1 frozen pound cake, thawed and cut into small cubes
1/4 cup dark rum or orange juice or skim milk flavored with vanilla
1/2 cup strawberry Jam
1/4 cup peach preserves
2 tablespoons hot water or 1 tablespoon lemon juice and 1 tablespoon peach nectar
Whipped cream
Peaches and mint for garnish
1. To make sauce, combine jam, preserves and water in a small bowl and whisk until blended. Set aside.
2. Place ingredients in individual small serving bowls. Set filled bowls on a tray with 4 to 6 highball glasses.
3. To make each trifle, layer ingredients in a glass in this order: Sliced peaches, pound cake drizzled with dark rum or skim milk flavored with vanilla or orange juice, sauce, peaches, cake cubes, whipped cream and garnish with a peach wedge or slice and mint. Cover and refrigerate for at least 1 hour.
Note: As a garnish, toasted sliced almonds add to the flavor and texture of these lovely trifles.
Variation: Mix it up! Use stliced strawberries, sliced strawberries, raspberries and/or blueberries. Replace the rum with sherry.
Peach Kahlua
09/09/2005
8 ounces mascarpone cheese
2 to 4 tablespoons sugar or Splenda
2 tablespoons light sour cream
2 to 4 tablespoons Kahlua
1 heaping cup Cool Whip, thawed
1 to 3 peaches, pits removed and sliced
Ladyfingers or small cubes Angel Food cake
Mint for garnish
1. Combine mascarpone cheese, sugar, sour cream and Kahlua in bowl of food processor, cover and process to blend. Add Cool Whip and pulse just until blended.
2. Spoon creamy mixture into champagne glasses or highball glasses, arrange peaches in the mixture and around the glass, top with lady fingers filled with creamy mixture and garnish with peaches and mint.
Elegant Sorbet Lemoncello
08/20/2005
Lemon or raspberry sorbet
Lemoncello Liquour
Whipped Cream in a Can
Mint leaves
Raspberries or strawberry slices
Clear crystal Cordial glasses or small bowls
1. Using a small cookie scoop, place 1 or 2 scoops sorbet in a cordial glass or small bowl.
2. Pour small amount of liquor over the sorbet.
3. Squirt with whipped cream, add a mint leaf to the side, top with raspberry or finely chopped strawberries and finish with a sliced berry on edge of glass.
For lemon sorbet, top with thin lemon twists and mint leaves.
College Cobblers
08/12/2005
3 fresh peaches, cut into thin wedges
3 tablespoons sugar
Lemon juice
1 tablespoon cornstarch
1 teaspoon cinnamon
1 roll flaky refrigerated biscuits
Cinnamon Sugar
1. In a small saucepan, combine peaches, lemon juice, cinnamon, cornstarch and sugar and toss to mix. Cook over medium heat just until mixture is hot, stirring.
2. With a spoon, transfer mixture to individual ramekins or pie plates. sprinkle lightly with lemon juice. Top each with one biscuit. Sprinkle biscuit with cinnamon sugar.
3. Bake at 350-degrees until biscuits are golden brown. (Or Check the biscuit instructions on the package and bake at the temperature for the suggested time.)
Lyn's Note: Buy cinnamon sugar or to make your own cinnamon sugar, combine 3 or 4 tablespoons and 1/2 tablespoon cinnamon, whisk and store in a jar or sealed plastic baggie. Adjust the amount of the cinnamon to your liking! My favorite toast? Spread a very thin layer of butter on a slice of bread, sprinkle it generously with cinnamon sugar and run it under the broiler until golden and almost bubbling! Hmmm, good!
Lyn's Lemonade Cake
08/05/2005
Lyn's Note: This recipe was featured on What's Cookin' 07/09/2004. I love the fresh and tangy sweet flavors this cake offers --- plus it starts with a boxed lemon cake mix! Enjoy and thanks for sharing my birthday week with me.
1/3 cup oul
3 eggs, lightly beaten
1 1/4 cup water
3/4 cup frozen lemonade concentrate, thawed
1 (18.5-ounce) boxed lemon cake mix
3/4 cup powdered sugar
1 (8-ounce) container Cool Whip, thawed
Lemon twists for garnish
1. Combine oil and eggs in a bowl and beat until blended. Add water and lemonade concentrate and beat until blended.
2. Add cake mix and powdered sugar; beat until creamy and smooth. Transfer batter to a 9- x 13-inch cake pan.
3. Bake in a preheated 350-degree oven for about 35 minutes.
4. REmove from oven and cool cake. Frost with thawed Cool Whip and garnish with lemon sugar or lemon twists and mint.
Baked Fruit Bowls
07/26/2005
1 pound cake, cut into bite-size cubes
Fresh fruit such as:
Strawberries, quartered
peaches, sliced
blueberries
raspberries
Sugar or Splenda
Vanilla ice cream or Whipped topping
Fruit for garnish
1. Lightly spray the inside of a ramekin or ovenproof boullon bowl
2. Place cake cubes in bottom of bowl, pressing gently to form the first layer. Spoon one fruit on top and sprinkle with sugar or splenda. Add another layer of cake cubes, spoon more fruit on top to reach almost the top of the bowl and sprinkle with sugar or splenda.
3. Cover ramekins or bowls with parchment paper, place on baking sheet and bake in a 400-degree oven for 5 to 8 minutes.
4. To serve, place a dollop of ice cream or Whipped topping on top, garnish with fruit and mint.
Barb's Bars (Sunbutter Bars)
06/10/2005
Barb's Bars waiting to cool.
In a large saucepan, combine
1 cup light corn syrup
1 cup granulated sugar
Bring to a boil, then remove from heat quickly
Stir in
1 1/2 cup SunButter
Add
6 cups Special K Cereal
Stir to mix well.
Pour into greased 9x13 cake pan
Press into place
TOPPING:
1 cup chocolate chips
1 cup butterscotch chips
Melt in micro wave oven
Spread evenly over bars.
Cut after frosting has cooled.
Million Dollar Cookies
06/05/2005
(Recipe courtesy Jeff Harrington)
1 cup shortening, butter or butter flavored Crisco
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
1. Combine ingredients in bowl, mix well, shape into balls, rool in sugar, press flat on cookie sheet.
2. Bake in a 350-degree oven for about 10 minutes.
Strawberry Cobbler (Recipe Courtesy Lyn Nichols)
06/03/2005
Heat oven to 350-degrees.
1. To make our strawberry filling:
In a large bowl, combine and lightly toss:
2 quarts strawberries, hulled and halved
2/3 to 1 cup sugar
1/4 cup orange juice
2 tablespoons quick-cook tapioca
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Transfer to a 6-cup baking dish.
2. To make our Cobbler Topping:
In a medium bowl, whisk together until smooth,
1 cup a.p. flour
4 tablespoons sugar
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
6 tablespoons milk
3 tablespoons sour cream
3 tablespoons melted butter
3. Spoon batter onto the filling in dollops. Sprinkle lightly with sugar.
4. Bake cobbler in a preheated 350-degree oven until filling is bubbly and top is golden, about 35 minutes.
5. Serve warm with ice cream, whipped topping, whipped cream or drizzle milk or light cream over top.
Hot Apple Sundae
05/04/2005
1 (21-ounze) can apple pie filling
1/4 cup apple juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon or apple pie spice
vanilla ice cream
1. In a saucepan over medium heat, combine pie filling, apple juice, sugar and ground cinnamon and cook, stirring, until heated and blended.
2. Serve over ice cream, cake or biscuits. Yummy!
Cappuccino Bars
04/20/2005
1 package brownie mix
1 (8-ounce) package fat free cream cheese
1 tablespoon instant coffee granules
1/2 cup semi sweet chocolate chips
1/3 cup sugar
1 tablespoon water
1 egg
1. Mix brownies according to package directions. Pour into a 9x13-inch pan.
2. In a bowl, beat cream chesse and sugar. In small cup, dissolve coffee in water. Add egg and coffee to cream cheese mixture and beat until blended. Spread on top of brownies and sprinkle with chocolate chips.
3. Bake in a 350-degree oven for 35 minutes, or until cream cheese mixture is light golden brown.
Makes 24 bars.
Strawberry Banana Creamy Pie
04/15/2005
1 graham cracker crust
1/4 to 1/2 cup melted chocolate chips
1 can strawberry pie filling
2 bananas, sliced
12 strawberries, sliced
2 cartons banana cream pie yogurt (Yoplait)
1. Spread melted chocolate over the bottom and around the sides of the crust. Line with bananas, spoon pie filling on top of the bananas and spoon the yogurt on top of the pie filling, spreading evenly.
2. Arrange strawberry slices on top of yogurt, drizzle with remaining melted chocolate and garnish with a whole strawberry and banana slices if desired.
Chocolate Orange Bread Pudding
04/08/2005
1 pound French bread, torn into bite-size pieces
3 cups fat free milk
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
Egg substitute equivalent to 1 egg or 1 large egg
2 tablespoons orange zest
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350-degrees. Spray 9x13-inch baking pan with vegetable oil spray. Put bread pieces in pan. Set aside.
2.In large saucepan, heat milk, sugar and cocoa powder over medium heat until sugar has dissoved and mixture looks like hot chocolate, about 3 minutes, whisking constantly.
3. Whisk in remaining ingredients. Pour over bread and let mixture sit for 15 minutes, or until bread has absorbed all the liquid.
4. Bake for 45 to 60 minutes, or until pudding is puffed up in center and a knife inserted in center comes out clean. Serve warm or cold.
Supremely Simple Strawberries
03/22/2005
4 or 5 refrigerated biscuits, baked according to package directions
1/2 cup strawberry jelly
2 pints fresh strawberries, sliced
1/3 cup raspberry or lemon curd
Cool Whip or sweetened whipped cream
1, In a small saucepan over medium heat, melt the jelly, stirring frequently. Place sliced strawberries in a bowl and pour the melted jelly over the strawberries. Toss gently to coat.
2. Split biscuits, place bottom half on plate, slather curd on bottom half, spoon strawberries and jelly mixture over the biscuit, spoon generous portion of Cool Whip on top of strawberries and top with top half of biscuit.
Note: Today, we also prepared a quick, easy and sweet strawberry treat. Fill purchased phyllo cups with a small spoon of strawberry jelly, top with Cool Whip and garnish with strawberries.
Lucky Apple Pie
03/18/2005
1 refrigerated pie crust, such as Pillsbury
4 cups thinly sliced apples
1 tablespoon lemon juice
1 cup English toffee bits
2 to 3 tablespoons sugar
2 tablespoons all purpose flour
2 to 3 tablespoon heavy cream
Cream for serving
1. Preheat oven to 425-degrees. Unfold crust onto an ungreased large cookie sheet.
2. Combine apples, lemon juice, toffee bits, sugar and flour in a large bowl and toss, mixing well.
3. Spoon the apple mixture onto the crust, leaving a 2-inch border. Fold the edges of the crust over the apples, pleating as needed for the crust to fit (see picture above). Drizzle cream over the apples.
4. Bake at 425-degrees for 20 minutes, reduce temperaature to 350 and continue baking for additional 5 to 7 minutes, just until crust is a deep golden brown and apples are tender. Remove from oven and immediately run a long metal spatula under the crust to loosen the pie from the pan.
5. Serve with cream, whipped cream, whipped topping or ice cream.
Individual Snappy Apples
03/11/2005
1 refrigerated pie crust (from a 15-ounce) package)
4 cups thinly sliced apples
1 tablespoon lemon juice, optional
1 cup English toffee baking bits
2 to 3 tablespoons sugar
2 tablespoons all purpose flour
2 to 4 tablespoons whipping cream
1.Heat oven to 425-degrees and unfold crust onto an ungreased large cookie sheet. Press gently.
2. Combine apples, toffee bits, sugar and flour in a large bowl and toss, mixing well and coating apples.
3. Spoon apple mixture onto crust to within 2-inches of the edge. Fold edge of crust over the apples, pleating to make it fit. Drizzle cream over the apples in center.
4. Bake for 20 minutes. Reduce oven heat to 350-degrees and bake an additional 5 to 10 minutes or until crust is golden brown and appkes are tender but not smooshy!
5. Immediately loosen the pie by running a metal spatula under crust. Serve warm or cool --- When serving, a drizzle of cream adds a nice touch.
Easy Cheesy Chocolate Layer Dip
02/25/2005
1. In a regular size pie plate, evenly spread 8-ounces softened cream cheese over the bottom.
2. Lightly drizzle 2 or 3 tablespoons Mrs. Richardson's Butterscotch Caramel.
3. Evenly distribute layers of 1 cup mini semi-sweet chocolate chips, 1 cup coconut, 1 cup chopped nuts and top with 1 small package M&M candies.
4. Microwave on medium until chocolate melts.
5. Garnish very lightly with Butterscotch Caramel.
6. Serve with Cinnamon flavored Graham Crackers.
Valentine's Day Luscious Lemon Dessert
02/11/2005
1 round Angel Food Cake
1 (15.75-ounce) lemon pie filling
1 cup Cool Whip, thawed
1 quart strawberries
Amaretto or your favorite liquour
Fudge or chocolate ice cream sauce
Mini Snickers bars, unwrapped
Mini choclate bars, such as Hershey's Krackle or Hershey's Chocolate Kisses
mint for garnish
1. Transfer several whole strawberries with green leaves to a plate for garnishing cake. Slice strawberries vertically.
2. Carefully, cut cake horizontally into three equal layers. Spread lemon pie filling onto the bottom layer and arrange sliced strawberries on top of filling. Place middle cake layer on top of filling and strawberries. Lightly drizzle liquour onto the middle layer and spread with lemon filling. Position top layer onto cake.
3. Combine remaining lemon pie filling and Cool Whip in a bowl and gently mix to blend. Spread onto the top of the cake, patting with spreader to form small peaks.
4. Arrange whole strawberries and Snickers around the base of the cake, alternating strawberries and Snickers. Arrange chocolate kisses in a single row around the top of cake, forming a circle of chocolate.
5. To serve, drizzle chocolate onto plates, place a wedge of cake in center and garnish with strawberries and Snickers and mint.
Note: If you purchase chocolate syrup in a squeeze bottle, make small hearts around the rim of the dessert plate! Or, write "I Love You" in script around the rim. Happy Valentine's Day!
Battered Fried Twinkies with Raspberry Couli
02/04/2005
Batter:
1 cup ap flour
1 tablespoon malt vinegar
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
1 box fresh Twinkies
Raspberry couli:
1 package frozen raspberries, thawed
1 cup sugar
1/4 cup Grand Marnier
1. Heat 3 inches oil over medium hight heat. combine flour, viinegar, baking powder and salt in a bowl and mix well. Slowly stir in water until a custard-like consistency develops. roll the Twinkie in batteer and fry in hot oil for about 90 seconds, or until golden brown.
2. To make couli, combine raspberries, sugar and liqueur in blender, cover and blend until blended. Put 3 tablespoons raspberry couli on a chilled dessert plate, place fried Twinkie on top of couli, and add two scoops of vanilla ice cream, a drizzle of couli and a dollop of whipped cream.
(Recipe courtesy of Kim Bailey, author of the North Beach Diet.)
Margarita Cake
01/14/2005
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 white cake mix
1 1/4 cups bottled (liquid) margarita mix
1/3 cup vegetable oil
1 1/2 tablespoons grated lime peel
3 large egg whites
Lime frosting (see below)
very thinly sliced lime or lime zest
1. Heat oven to 350-degrees and grease and lightly flour the bottom of a 9x13-inch pan.
2. combine pretzels, sugar and butter in a medium bowl and mix well. sprinkle evenly on bottom of pan. Press gently.
3. combine cake mix, margarita mix, oil, lime peel and egg whites in a large bowl and beat with a mixer, scraping bowl occasionally, until thoroughly mixed. Carefully and slowly, pour batter over the pretzel mixture.
4. Bake 35 to 40 minutes or until top is golden brown. Cool completely in pan.
5. Frost cake with live frosting. Garnish with lime zest and/or lime twists.
Lime Frosting: Combine 1 tub whipped vanilla "ready to spread" frosting, 1 cup thawed Cool Whip, 2 tablespoons grated lime peel and 2 drops green food coloring in a bowl and stir until creamy and blended. Yummy!
The Orange Bowl Cake
01/04/2005
Isabelle and Zoe Marcil preparing the Brown Sugar and Pecan base for our Orange Cake.
1 heaping cup graham cracker crumbs
1/2 cup packed brown sugar
1/2 to 1 cups coarsely chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter, melted
1 package white or yellow cake mix
(We used Betty Crocker SuperMoist for testing purposes)
3 tablespoons grated orange peel
1 1/4 cups orange juice (We used Tropicana with Pulp for testing purpuses)
1/3 cup vegetable oil
3 large eggs
Frosting (recipe follows
Orange slices, cut into fourths
1. Preheat oven to 350-degrees and grease bottoms only of a 9x13-inch baking pan.
2. Combine cracker crumbs, brown sugar, pecans, cinnamon and butter in a bowl and mix well. Evenly spread the mixture on bottom of prepared pan and press gently.
3. Combine cake mix, orange peel, orange juice, oil and eggs in a large bowl with electric mixer on medium speed, scrqaping bowl occasionally. Slowly and carefully, pour batter into the pan (on top of the brown sugar mixture).
4. Bake 30 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes.
5. Spread frosting evenly on top of cake. Sprinkle generously with orange peel and arrange quartered orange slices on top of cake.
Orange Frosting: Combine 1 tub vanilla "ready to spread" frosting and 2 tablespoons grated orange peel in a bowl and mix well.
Treasure Chest Cake
10/28/2004
1 1/2 to 2 cups chocolate cookie crumbs
2 (16-ounce) pound cakes
1 or 2 (16-ounce) container prepared chocolate frosting
Thin pretzel sticks (about 3-inches long)
3 thin mini pretzel twists
1 package small round gold coin candies
Mini gold nugget chocolate candy
Assorted candies to fill chest such as ring pops, necklaces, etc.
Spread the cookie crumbs over rectangular or oval serving platter large enough to hold cake.
2. Trim 1/2-inch from each end and the top of one cake to create a rectangle.
3. Spread top and sides with frosting and place on cookie curmbs to create the bottom of the chest (cake). Break 1 pretzel in half and press one half into top of cake at front of each end.
4. Trim 1/2-inch from each end of second cake. Cut long side horizontally in half almost all the way through to form lid of the treasure chest. Frost the top and sides and place on top of cake chest, gently, propping the front of cake (lid) on the pretzel sticks sticking up from cake.
5. Add pretzel sticks at edges and sides and corners for trim. Push the pretzel twists on each end, forming handles. Push one pretzel twist in center front, forming a lock!
6. Decorate top of cake with small candies or sugar sprinkles, if desired. Fill "chest" with assorted candies such as mini gold nuggets or gold covered chocolate coins, allowing it to spill out.
Note: To use the cut cake pieces, cut them into cubes and frost with extra frosting. Sprinkle with gold or yellow sprinkles, if desire.
Maroon and Gold Dessert
10/08/2004
Concordia's Head Football Coach Terry Horan with Lyn
Purchased Pound cake or Angel Food Cake
1 (8-ounce) container Cool Whip
1 can Dark Red pitted cherries, drained and juice reserved
1 can Royal Anne pitted cherries, drained and juice reserved
Almond extract or Amaretto, optional
1 Cut cake into cubes and place in individual bowls. Add generous dollop of Cool Whip to each bowl and toss lightly with the cubed cake.
2. Spoon "maroon" and "gold" cherries into the bowls.
3. Drizzle respective juices into the bowls (red with red and yellow with yellow).
4. Serve and enjoy a perfect dessert to serve after a Cobber's game.
Note: We used FiestaWare's Sunflower and Cinnabar colors to achieve the Gold and Maroon serving dishes.To achieve this look, spoon the dark red cherries over the cake in the sunflower bowls and the Royal Anne cherries over the cake in the cinnabar bowls. Place cinnabar bowl on sunflower saucer and sunflower bowl on cinnabar saucer.
Yields: 4 servings
Notes: If using flavoring, sprinkle cake with almond extract or Amaretto and toss gently before placing in bowls. Set aside to marry the flavors. If using fresh cherries, place cherries in separate bowls, add your favorite wine and marinate overnight.
Jonathan's Favorite Nut Clusters
09/21/2004
1 cup butterscotch or cinnamon chips
1 cup semisweet chocolate chips
2 to 4 tablespoons peanut butter
2 cups nuts, such as peanuts, pecan halves, coarsely chopped walnuts or coarsely chopped whole almonds
1. Combine butterscotch chips and chocolate chips in saucepan over low medium heat and stir until almost melted. Add peanut butter and cook, stirring constantly, until mixture is creamy and smooth.
2. Remove pan from heat and stir in nuts.
3. Drop by spooonfuls onto wax paper lined cookie sheets. Refrigerate for 15 minutes, to help cool and set up.
Blueberry Pan Dessert
09/17/2004
8 vanilla cream filled snack cakes
(such as Little Debbie’s zebra cakes or twinkies)
1 (8-oz.) package cream cheese, softened
2 cups sifted powdered sugar
1 (8-oz.) container Cool Whip, thawed
1 (21-oz.) can blueberry pie filling
1 cup chopped toasted slivered almonds
1. Slice cakes in half lengthwise and place in a single layer in a 9x13-inch baking dish.
2. Combine cream cheese and sugar in a bowl and beat with a mixer until creamy and smooth. Fold in the Cool Whip (any frozen whipped topping works).
3. Spread mixture over the cakes. Spoon the pie filling over the cream cheese mixture and spread evenly. Sprinkle with almonds.
4. Cover and refrigerate for at least 2 hours.
Lyn’s Note: 1) Use cherry pie filling, apple pie filling, a jar of minced meat pie filling or your choice of pie filling.
2) Substitute the snack cakes with a pound cake or jelly-roll cake filled with vanilla cream, sliced.
Pears and Pita Pizza
09/10/2004
Yield 2 to 4
8-ounce Brie Round
2 tablespoons butter, room temperature
2 pears, peeled, cored and thinly sliced
1/2 to 1 teaspoon ground cinnamon, more or less to taste
2 pita pockets, split in half forming 2 rounds
Butter or oil
1/4 to 1/2 cup chopped pecans, almonds or walnuts
4 tablespoons light brown sugar, more less to taste
Pita Bread (wheat, white or honey wheat)
1. Unwrap Brie. Remove and discard rind from the Brie. Cut into small cubes or thin slices.
2. Melt butter in a nonstick skillet over medium heat. Add the pears and sauté for 2 to 3 minutes, until tender. Sprinkle to taste with cinnamon.
3. Place pita rounds on a baking sheet. Brush with olive oil or butter and top with the Brie cubes or slices.
4. Spread cooked pear mixture over the cheese. Sprinkle evenly with nuts and brown sugar.
5. Bake in a preheated 500-degree oven for about 5 minutes or until heated thoroughly.
6. Slice pizzas into wedges and serve hot.
Lyn's Note: This recipe is easily doubled. Allow 1/2 to 3/4 pear for each serving.
Marjorie's Peach Dessert
09/03/2004
Yield: 4 to 8 servings
4 peaches, cut in half and pits removed
1/4 to 1/2 cup honey or maple syrup
Juice from 1 lime and Zest of 1⁄2 lime
1/2 to 1 cup heavy cream, fat free half & half or milk
Fresh Mint
1. Heat 1/2 tablespoon grape seed oil, olive oil, Canola oil or vegetable oil in a large skillet and arrange peach halves in the skillet. Cook until juices start releasing from the cut peaches. Remove from skillet and slice into medium thin wedges. Return to skillet over low heat, stirring occasionally.
2. Combine 1/2 cup honey or maple syrup and lime juice in a bowl and whisk until blended. Set aside.
3. Transfer sautéed peaches to individual bowls, pour 1 ladle of honey lime sauce over the peaches in the individual bowls of peaches.
4. Pour cream or milk evenly over the peaches and garnish with lime zest and fresh mint.
Droppin’ Good Brownies
08/27/2004
Yield 4 dozen
2 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
1/2 cup butter
1 cup flour
Chopped nuts, optional
Preheat oven to 350 degrees
1. Combine chips, milk and butter in a saucepan and cook over low heat, stirring constantly, until melted.
2. Remove from heat and stir in flour, mixing until blended. Stir in nuts if using.
3.Drop batter by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
4. Bake for about 7 minutes. Remove from oven --- brownies will be soft --- cool on baking sheets for about 2 minutes, transfer to wire rack to cool completely.
After Five Gourmet Blueberry Dessert
08/20/2004
Yield: 12 servings
1 box white or yellow or strawberry cake mix
1 teaspoon lemon zest and 1 teaspoon lime zest
2 cups whipping cream
2 to 4 tablespoons sugar, powdered sugar, or Splenda
Zest of 1 lime and 1 lemon
2 pints fresh or frozen blueberries
1. Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9x13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl.
2. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl.
3. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl.
4. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries.
Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.
Note: For individual servings, crumble a slice of cake into the bottom of a large parfait-type glass. Top with 1/4 cup sliced blueberries and a spoonful of whipped cream. Repeat the layers with the remaining cake, blueberries, and cream.
Flying Saucers
08/13/2004
Yield: 14 to 18 cookies
1 package refrigerated pie crusts
Flour
1 bar cookies n mint chocolate candy, Caramello, Snickers, etc (use slices of your favorite candy bars)
1 egg
1 tablespoon water
Powdered sugar
1. Preheat oven to 400-degrees. Unfold pie crust on lightly floured surface. Roll into 13-inch circle. Using 2 1/2-inch cookie cutter, cut pastry into 24 circles, rerolling if necessary. Repeat with remaining pie crust.
2. Separate candy bar into pieces marked on bar. Cut each chocolate piece in half, if desired. Beat egg and water together in a small bowl with a fork. Brush half of pastry circles lightly with egg mixture. Place 1 piece of candy in center of each circle. Top with remaining pastry circles. Seal edges with tines of fork.
3. Place cookies on ungreased baking sheets. Brush with egg mixture. Bake for 8 to 10 minutes or until golden. Remove from cookie sheets and cool completely on wire racks.
4.Dust with powdered sugar.
El's Fruits and Treats
08/06/2004
Dried fruit such as apricots, peaches or apples
Fresh fruit such as strawberries, cherries with stems & apples
Crackers such as graham crackers or graham sticks
Cookies such as teddy bear or vanilla wafers
Ruffle potato chips or tortilla chips
Pretzel sticks or regular
6 ounces semisweet chocolate chips
(or candy bark chocolate and white)
1. Fill saucepan half full with water. Choose a small deep heatproof bowl that fits snugly on the saucepan, without bottom of the bowl touching the water. Add the chocolate to the bowl. Set the water-filled pan and bowl with chocolate over medium heat.
2. Heat the chocolate, stirring often with wooden spoon or wooden chopstick until it is melted. During that time, the water should simmer, not boil. Turn off the heat. Ask an adult to remove the pan from the heat and set on a pot holder beside next to the fruit, crackers and cookies to be dipped.
3. Dunk a dipper (fruit, cookie, pretzel, etc) into the chocolate to cover halfway. Let the excess chocolate drip back into the bowl. Place the dipper on a piece of foil or parchment paper. Repeat with the remaining dippers. Occasionally, give the bowl of chocolate a stir with your wooden spoon or chopstick.
4. When all the dippers have set (about 15 minutes), carefully transfer them to a pretty serving plate or platter.
5. Refrigerate any leftovers in an airtight container.
Strawberry Elegance
07/23/2004
(Serves 4)
1 package instant banana cream pudding mix
1 3/4 cups milk
1 or 2 bananas, sliced
1 to 2 cup sliced strawberries or blueberries
1 graham cracker crumb crust, broken up
1 cup thawed Cool Whip
Mint for garnish
1. Prepare pudding according to package directions, decreasing milk to 1 3/4 cups. Cool in refrigerator for 10 minutes.
2. In wine glasses or parfait glasses, layer crust pieces, 1/4 cup banana slices, 1/4 cup strawberry slices, and 1/4 cup pudding mixture. Repeat layering once.
3. Cover and chill for at least 1 hour and up to 6 hours before serving. Top with dollop of Cool Whip
4. Garnish with berry and mint and chocolate shavings.
As appetizer, layer pudding, chopped banana and chopped strawberries on a graham cracker or vanilla wafer.
Spiderman's Cookie Salad
07/13/2004
1 small package instant vanilla pudding mix
1 cup cold milk
1 large or 2 small cans Mandarin oranges, drained
1 (8-ounce) container Cool Whip
1 package Spiderman style Fudge Stripe cookies
1. Combine pudding and milk in a bowl and with electric mixer beat for about 1 1/2 minutes.
2. Gently fold Cool Whip and Mandarin oranges into the pudding mixture.
3. Just before serving, crush Fudge Stripe Cookies (reserving 3 for garnish) and add to the mixture.
4. Break reserved cookies into halves or quarters and garnish top of cookie salad.
Lemonade Cake
07/09/2004
1/3 cup oul
3 eggs, lightly beaten
1 1/4 cup water
3/4 cup frozen lemonade concentrate, thawed
1 (18.5-ounce) boxed lemon cake mix
3/4 cup powdered sugar
1 (8-ounce) container Cool Whip, thawed
Lemon twists for garnish
1. Combine oil and eggs in a bowl and beat until blended. Add water and lemonade concentrate and beat until blended.
2. Add cake mix and powdered sugar; beat until creamy and smooth. Transfer batter to a 9- x 13-inch cake pan.
3. Bake in a preheated 350-degree oven for about 35 minutes.
4. REmove from oven and cool cake. Frost with thawed Cool Whip and garnish with lemon sugar or lemon twists and mint.
Independence Day Cookies
07/02/2004
1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1 (15.6-oz.) container Vanilla Frosting
1 small bottle Red White Blue Sugar Sprinkles
1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in a tightly covered container.
Fruit Stir Fry
06/25/2004
A variety of fruit such as:
Strawberries, whole
Blueberries, whole
Apples, cored and sliced
Pears, cored and sliced
Peaches, sliced
Nectarines, sliced
Bananas, thickly sliced
Butter or margarine or buttery spread
Brown sugar
Cream and or rum
1. Melt butter (I used a buttery spread) in wok or skillet. When hot, add apples and/or pears and cook, stirring, until golden but crisp. Add fruit in order of hardness --- apples being hard to bananas being soft --- and stir fry until tender but crisp. Add brown sugar and stir until melted and fruit is coated. Add enough lemon juice, orange juice, cream, rum or brandy to make a small amount of sauce.
2. Serve over rice, pound cake, Angel food cake, ice cream or topped with whipped cream.
Note: The amount of fruit, brown sugar, butter, and liquid depends on the number of servings. This is a very forgiving recipe, so be creative with the variety of fruit, etc.
Grilled Breakfast in the Morning
06/18/2004
Frozen waffles, partially thawed
Variety of sliced fruit such as oranges, apples, nectarines, peaches, plums, etc
Cool Whip or Light Cool Whip or Vanilla yogurt
Fruit blueberries
Powdered sugar for dusting
Glaze for garnishing, if using for dessert
1. Slice fruit just thinner than the waffles.
2. Place waffle in one corner of the grill and arrange the fruit around the waffle.
3. Close grill and cook for a few minutes.
4. If serving breakfast, place place a dollop of yogurt on plate, top with waffle and spoon the grilled fruit on and around the waffle, sprinkle with fresh blueberries. Dust with powdered sugar if desired.
5. If serving for dessert, substitute yogurt with Cool Whip or whipped cream.
Dessert Platter
06/04/2004
Strawberry Tarts:
Single serve baked tart shells, graham cracker shells*
1 (8-ounce) container whipped cream cheese spread
1⁄4 to 1/3 cup confectioners’ sugar
2 tablespoons Amaretto or favorite brandy or liqueur
Strawberries, washed, sliced lengthwise,
and lightly sprinkled with sugar
1. Combine cream cheese, sugar, and Amaretto in a bowl and beat until creamy and smooth.
2. Divide cream mixture evenly into tart shells.
3. Arrange sliced strawberries decoratively on top of tarts.
Athens Mini Strawberry Cups
Amaretto Cream Cheese mixture (from above)
Cool Whip, thawed
Athens mini fillo shells
Small strawberries or sliced strawberries
1. Fill half the shells with cream cheese mixture and half of the shells with Cool Whip.
2. Top each of the Cool Whip filled shells with a small strawberry, greens sticking up.
3. Arrange three strawberry slices in each shell filled with Amaretto cream mixture, pressing them into the cream with the small pointed end pointing up (Press medium in center and place large and small slices on each side of the mediumslice).
Min Tiramisu in Chocolate Shells
Small chocolate shells
(located in supermarket freezer or produce department)
Ladyfingers ((located in freezer or bakery department)
Strong leftover coffee
Amaretto Cream (from above)
Sliced strawberries sweetened with sugar
Cool Whip
1. For each dessert, separate a Ladyfinger, dip one cut side into coffee and spread cream on other cut side, press together and cut in half horizontally, forming two 1-inch sandwiches. Prop one half in one corner of shell and the other across from it. Generously, spoon strawberries between the Ladyfingers and place a dollop of Cool Whip in center.
To make the platter, decoratively arrange the desserts on an oval or round platter, adding walnut or pecan halves between the desserts. Sprinkle with powdered sugar if desired.
Bananas in Orange Sauce
04/30/2004
4 ripe, yet firm, bananas
1 tablespoon butter
3 to 4 tablespoons sugar
4 tablespoons orange juice
- or -
2 tablespoons orange juice & 2 tablespoons orange liqueur
1/8 to 1/4 teaspoon ground nutmeg or allspice
Orange peel from 1/2 orange, finely chopped
Zest from 1/2 orange for garnish
Pound cake and ice cream
1. Peel and cut each banana, on the bias, into 8 chunks.
2. In a skillet, melt butter, stir in sugar and cook for 1 minute, just until sugar dissolves. Stir in orange juice and liqueur if using and cook for 1 minute. Add the bananas and chopped orange peel, and cook for 2 to 4 minutes, until bananas are tender but slightly firm, stirring once or twice. Stir in nutmeg or allspice.
3. To serve: Serve bananas alone as a side dish or serve over grilled pound cake and ice cream on the side. Garnish with orange zest.
Note: For a thinner sauce double the orange juice/liqueur.
Chocolate Kahlua Cake
04/23/2004
1 (18.5-ounce) package chocolate cake mix
4 eggs, slightly beaten
1⁄2 cup vegetable oil
1 pound sour cream
1⁄2 cup Kahlua or any coffee flavored liqueur
8-ounces semi-sweet chocolate chips or cinnamon chips
Coffee glaze
Chopped pecans
1. Preheat oven to 350-degrees. Grease one 10-inch bundt cake pan and dust with cocoa.
2. Combine cake mix, eggs, oil, sour cream, Kahlua and chocolate chips in a bowl in order listed. Using electric mixer, beat until creamy and smooth. Pour into prepared cake pan.
3. Bake for 60 minutes or until the surface springs back when touched lightly.
4. Cool on a wire rack for 10 minutes, invert onto a cake plate, and drizzle glaze over the warm cake. Sprinkle generously with nuts.
5. Garnish individual servings with whipped cream and chocolate cofered coffee beans, if desired.
Coffee Glaze: Combine 1 1⁄2 cups powdered sugar, sifted; 1 1⁄2 tablespoons strong coffee or cream; and 3 tablespoons Kahula in a bowl. Whisk mixture until thoroughly blended – creamy and smooth.
Cinnamon Swirl Cake
04/16/2004
1 (18.25) Cinnamon Swirl Cake Mix
1 cup milk
1/3 cup butter, softened
4 eggs, beaten
1 cup cinnamon chips
1. Combine cake mix, butter, milk and eggs in a mixing bowl and mix well. Stir in cinnamon chips.
2. Grease a 9x13-inch pan, transfer batter to pan, and sprinkle over the batter the envelope of cinnamon mix. Using a knife or spatula, swirl into the batter.
3. Bake in preheated 350-degree oven for 40 minutes or until toothpick inserted in center comes out clean.
4. Cool slightly, cover with cool whip and sprinkle a few cinnamon chips over the top.
Red Bear's Candied Apple Cinnamon Rolls
04/09/2004
18 frozen cinnamon rolls
18 spiced apple rings
2 cups juice from spiced apple rings
1 pound brown sugar
4 ounces mini marshmallows
1 pint heavy cream
Goldschlager liqueur
or Apple brandy or apricot schnapps
1. Spray large pan with nonstick coating. Arrange rolls in pan to rise.
2. Combine juice from apple rings in a large saucepan and bring to a boil. Carefully add the brown sugar, Goldschlager and marshmallows. Bring back to a boil and then reduce heat to simmer.
3. Slowly pour heavy cream into the mixture. Continue cooking, stirring frequently, until sauce reduces and coats the back of the spoon.
4. When rolls have risen, place an apple ring on top of each roll. Ladle sauce over the rolls, allowing it to seep under the rolls.
5. Bake according to the instructions on the frozen cinnamon roll package.
6. Cool slightly, place rolls to individual plates to serve.
*Lyn’s Note on Cinnamon Rolls
When I prepared the Red Bear’s marvelously delicious candied apple cinnamon rolls, I adjusted the sauce ingredients in order to make half the amount called for in the above recipe. It is an appropriate amount for a “home” version. For the sauce, I used:
1/2 pound brown sugar
3 ounces mini marshmallows
1/2 pint heavy cream
1 ounce Goldschlager liqueur
The recipe for the Red Bear’s rolls, sausage gravy, and coconut shrimp will definitely go into my permanent recipe files. Thanks, Red Bear and Chef Greg!
Individual Easter Cakes
04/07/2004
(A 1998 Classic from What’s Cookin’)
2 (9-ounce) packages Jiffy Yellow Cake mix
2 (9-ounce) packages Jiffy Yellow Cake mix
1 envelope Dream Whip Topping mix
3 eggs plus 1 egg white and 1 cup cold water
*Preheat oven to 350-degrees. Grease and lightly dust with flour a bundt -style cupcake pan. Combine cake mix, topping mix, eggs, and water in a large bowl. Beat with an electric mixer on medium speed for 3 1/2 to 4 minutes. Spoon the batter into individual bundt cups, filling about 3/4 full. Bake for 15 – 20 minutes, or until a toothpick inserted in the center of a middle cupcake come out clean. Cool in pan for 5 minutes. Turn out on a wire rack to complete cooling.
*To serve cupcakes on a dessert platter: Make a batch of green coconut (instructions below). Spread over a platter — thick enough to suggest a grassy area. Arrange cupcakes on top of the coconut. Place a few decorative eggs or rabbits or flowers on the platter, also, if you wish.
*To serve cupcakes as individual dessertss: Place a small package of frozen strawberries in a blender. Cover and blend until puréed. Spoon puréed berries onto individual dessert plates and place a cupcake in the center of the purée.
*Decorating the little cupcakes can be a lot of fun and limited only by your imagination! When cakes are completely cool place a dollop of Cool Whip in the indented top, nestle a chocolate or candy coated Easter egg in the middle of the Cool Whip, and garnish with little mint leaves; place several small jelly beans in the middle of the Cool Whip; sprinkle green coconut on top of the Cool Whip, and nestle three colorful jelly beans in the coconut; or place a purchased decorative rabbit or Easter decoration in the middle of the Cool Whip and/or coconut. These are just a few ideas – have fun!
*If you prefer an icing, drizzle warm powdered sugar icing over cupcake and top with your favorite fruit and whipped cream. Place finished cupcakes on a decorative platter or on green coconut
Baked Apples with Port Syrup
03/26/2004
4 apples, such as Roma or Golden Delicious
(washed, dried and sliced)
lemon juice
1 to 3 tablespoons sugar and 3/4 cup Ruby Port
4 ounces Stilton or Blue Cheese
1. Place port in a small saucepan and bring to a boil, lower heat and simmer for 10 minutes, or until reduced by half (to a syrup). Cool.
2. Preheat oven to 450-degrees. Place sliced apples in baking dish, sprinkle with sugar and lemon juice. Bake for 20 minute. Remove from oven and cool.
3. Place about 1-ounce cheese in center of dessert plate, top with baked apples, drizzle with port syrup, and sprinkle with toasted walnuts.
Irish Almond Cake
03/12/2004
1 package plain yellow cake mix
1 small package vanilla instant pudding mix
1⁄2 cup water
1/3 cup Irish whisky
4 large eggs
1 cup finely chopped slivered almonds
2 teaspoons grated lemon zest
Icing:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Irish Whisky or almond extract
1. Mist a 12-cup Bundt cake pan with vegetable oil spray, dust with flour and shake out the excess flour. Preheat oven to 325-degrees.
2. Combine cake mix, pudding mix, water, whisky and eggs in a large mixing bow and blend with an electric mixer, scraping down sides of bowl, for 3 minutes. Batter should be thick and creamy.
3. Fold in the almond and lemon zest.
4. Pour the batter into prepared pan. Place pan in oven and bake for about 50 minutes. Cool on rack for 20 minutes.
5. Combine sugar, lemon juice and whisky in a small bowl and stir with a whisk until smooth.
6. Place cake on platter, pour the glaze over the cake, letting it drizzle down the sides, and into the center. Allow glaze to set before cutting.
Store in plastic wrap at room temperature for up to 1 week or freeze it, wrapped in aluminum foil for up to 6 months. Thaw cake overnight on counter before serving.
Mother’s Cocktail Cake
03/06/2004
1 box yellow cake mix
1 can fruit cocktail with syrup
1 cup coconut
2 eggs, beaten
1. Combine ingredients in a bowl and mix well until blended.
2. Pour batter into a greased 9x13-inch pan and bake in a preheated 350-degree oven for 45 minutes.
Mother’s Brown Sugar Icing
1 cup brown sugar
1⁄4 cup canned evaporated milk
1 stick butter or margarine, room temperature
1 cup coconut
1. Combine sugar, milk and butter in a saucepan over medium heat.2. Cook, stirring constantly, for 5 minutes. Remove from heat, stir in coconut and pour over cake.
Note: This icing is good on many cakes and it is lovely drizzled on a plate with a dessert on top.s
Strawberry Cream Filled Angel
02/27/2004
1 Angel Food Cake
3 cups whipping cream
1 teaspoon almond extract, optional
1/3 cup sugar
4 cups fresh strawberries, sliced
1⁄2 cup chopped chocolate chips (chop in food processor)
1 Cup fresh strawberries, cut into fans
Fresh mint
1. Cut cake horizontally 1-inch from top of cake. Remove center of cake to 1-inch from bottom and leaving 1-inch wall all around.
2. Combine whipping cream, almond extract and sugar in chilled bowl and beat until whipped and fluffy.
3. Divide whipped cream in two portions. Add sliced strawberries to one half in a bowl and toss gently.
4. Fill cavity of cake with the strawberry and cream filling. Sprinkle chopped chocolate over the filling. Replace top of cake.
5. Frost cake with remaining whipped cream.
6. Garnish with fanned strawberries and mint.
Freeze cake until ready to serve.
DOUBLE VANILLA BARS
02/20/2004
1 1/3 cups unsalted butter, melted (2 2/3 sticks)
2 cups vanilla chips
6 large eggs
1 1/3 cups sugar
1 tablespoon vanilla
2 2/3 cups a-p flour and 1⁄2 teaspoon salt
1 cup vanilla chips and 1 cup chopped pecans
1. Preheat 350 and lightly spray jelly roll pan with nonstick coating.
2. Melt butter with 2 cups vanilla chips over low heat, stirring often. Remove from heat, cool for 5-10 minutes.
3. Place eggs in large bowl and beat until light and creamy, about 3 minutes.
4. Gradually add the sugar. Beat in the vanilla chip mixture. Add vanilla extract and beat until smooth.
5. Add the flour and the salt, beating until well combined. Pour the batter into prepared pan. Sprinkle additional 1 cup vanilla chips and 3⁄4 cup pecans over the brownie batter. Cover pan loosely with parchment paper.
6. Bake for about 15 minutes, remove paper from top of bars, and continue cooking for additional 5 minutes or until a cake tester inserted into center of the pan comes out with moist crumbs attached. Allow bars to cool to room temperature or overnight, before cutting and serving.
Mango Fool for Two
02/13/2004
Chopped mango slices (fresh or bottled), chopped
Small container peach or mango fat free yogurt
4 ounces cool whip
Strawberries, sliced or chopped
Sliced pound cake
Mrs. Richardson's Chocolate Fudge Sauce, heated
1. Combine chopped mango and yogurt in a small bowl and gently fold the mangos into the yogurt. Fold in the Cool Whip until just blended.
2. Spoon chocolate sauce onto individual dessert plates, place two slices pound cake in center, and top generously with the mango fool. Garnish with sliced or chopped strawberries.
Super Bowl Dessert Rolls
01/30/2004
1/2 rounded cup packed brown sugar
1/2 cup heavy cream
1/2 to 1 cup chopped pecans
2 tablespoons granulated sugar
1 heaping teaspoon ground cinnamon
1 can refrigerated soft breadsticks
1. Preheat oven to 350-degrees.
2. In an ungreased 8-inch round baking pan, combine brown sugar and cream and whisk to blend. Sprinkle the pecans over the mixture, making sure the pecans are evenly distributed.
3. Open breadsticks, but do not unroll. Slice the dough along the perferations and press each coiled slice into the pan.
4. Combine the cinnamon and sugar and sprinkle onto the tops of the rolls.
5. Bake rolls for 20 to 25 minutes oruntil golden brown. Cool for 1 or 2 minutes. Turn pan upside down onto a serving plate, do not remove the pan --- this allows the caramel to to drizzle down through and over the rolls. Serve hot!
Bernie's Fruit Cobbler
01/16/2004
Dough
3/4 cup flour
1/4 teaspoon salt
1 1/2 teaspoon double acting baking powder
1 tablespoon sugar
1 tablespoon cold unsalted butter
1/2 cup cream or half and half
Fruit
1/3 cup sugar
2 tablespoons flour
4 cups mixed fruit such as apricot, peach, blueberries, raspberries, plums, nectarines, cherries
1. To make the dough, combine flour, salt, baking powder, sugar in a bowl and whisk to blend.
2. Using a pastry blender, cut in butter to the dry mixture
3. Add the cream and mix well
4. Combine flour and sugar and sprinkle over the fruit in a large bowl. Toss gently to coat the fruit.
5. Transfer fruit to a large baking dish, top with dollops of dough.
6. Bake in a preheated 350-degree oven until fruit is bubbly and dough is done, golden brown
Raisin and Walnut Scones
01/15/2004
2 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 heaping teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup firm butter, cubed
1/2 to 1 cup chopped walnuts
1/3 to 1/2 cup whipping cream
1 cup finely chopped carrots
1/2 cup raisins
1 egg, beaten
1. Combine flour, sugar, baking powder, spice and salt in a large bowl. Whisk to blend.
2. Using a pastry blender or by crisscrossing two knives, cut in butter until mixture has a fine crumb consistency. Stir in the nuts.
3. Combine 1/3 cup whipping cream, carrots, raisins and egg in a bowl and add the mixture to the crumb mixture and stir until dough leaves the side of the bowl and forms a ball. (If necessary add more cream, 1 tablespoon at a time, to form the dough)
4. Using a spoon, drop dough onto an ungreased cookie or baking sheet, pressing slightly to flatten.
5. Bake in a preheated 400-degree oven for about 16 minutes, until a light golden brown.
6. Remove from pan to a wire rack to cool.
Note: To make a glaze for the scones, combine 1/2 cup powdered sugar, 2 tablespoons whipping cream, and 1/8 teaspoon cinnamon in a bowl and beat until smooth. Drizzle over warm scones.
Holiday Morning Cake
12/26/2003
Cake batter:
1⁄2 cup butter, softened
1 cup sugar
1 cup sour cream
1⁄2 cup milk
2 eggs
1 or 2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Fruit swirl mixture:
1 cup raspberry spreadable fruit
3 tablespoons sugar
1⁄2 cup sliced almonds
1 teaspoon cinnamon
Sliced almonds for garnish
1. Heat oven to 350-degrees. Grease a 9x13-inch pan.
2. Combine butter and 1 cup sugar in a large bowl and beat until cream. Add sour cream, milk, eggs, and vanilla. Continue beating until smooth.
3. Combine flour, baking powder, baking soda and salt in a small bowl and whisk. Gradually add dry ingredients to batter, beating on low speed until just mixed.
4. Spread batter into prepared pan.
5. Combine spreadable fruit, sugar, cinnamon and almonds in a small bowl and mix until blended. Place dollops of mixture onto the cake batter. Using a knife, swirl the dollops into the batter. Sprinkle with additional almonds, sugar, and cinnamon, if desired.
6. Bake for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
Holiday Strawberry Cake
12/23/2003
1/3 cup butter, softened
1 cup white granulated sugar
3 egg whites
1/4 cup sour cream
2 teaspoons almond extract
1 1⁄2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 (10-ounce) package frozen sweetened strawberries, thawed (sliced or whole)
1 tablespoon cornstarch and 1 teaspoon almond extract
White chocolate chips for garnish
1. . Preheat oven to 350-degrees. Grease and flour 8-inch square or round cake pan.
2. Combine butter and sugar in a large bowl and beat at medium speed until creamy and smooth.
3. Add egg whites and continue beating until fluffy. Stir in sour cream and flavoring.
4. Combine flour, baking powder and salt and whisk. Add flour mixture and milk to the butter mixture. Reduce speed on mixer to low and beat just until well mixed.
5. Spread batter into prepared pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. Cool Completely.
6. Combine strawberries and cornstarch in a small saucepan. Add flavoring and cook over medium heat, stirring frequently, until mixture boils and thickens. Cool for about 15 minutes and pour over the top of the cake.
7. Sprinkle chips over top of cake and around the cake.
Fruit Compote
12/12/2003
1/2 cup apple juice
1/2 cup water
1 or 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 to 12-ounces mixed dried fruit
1. Combine apple juice, water, brown sugar, and spices in a saucepan over medium heat and bring to a boil.
2. Add dried fruits and simmer for about 10 minutes.
3. Serve with Angel Food Cake and flavored whipped cream or over ice cream and cake.
Lyn's Bonus Recipe: Pumpkin Pie Cake
11/29/2003
1 (16-ounce) can pumpkin
3 large eggs, beaten
3⁄4 cup sugar and 3⁄4 cup brown sugar
2 teaspoons pumpkin pie spice
1 (13-ounce) can evaporated milk
1 teaspoon salt
1 (18.25-ounce) yellow cake mix
1 1⁄2 sticks butter, melted and 1 cup chopped pecans
Purchased or homemade fudge sauce and caramel sauce
Preheat oven 350-degrees. Set out 9x13-inch pan.
Combine pumpkin, eggs, sugars, spice, milk and salt in a mixing bowl and beat with an electric mixer until creamy and smooth. Pour into baking pan. Spread dry cake mix over the batter. Pour butter over cake mix. Sprinkle with pecans. Bake 1 hour 15 minutes. Cool before cutting cake.
Spoon warm chocolate fudge sauce onto dessert plate, place cake square on top of chocolate, drizzle with caramel, dust with powdered sugar or top with whipped cream. Garnish with pecan halves.
Pumpkin Cake with Coconut Topping
11/26/2003
1 box yellow cake mix
2 large eggs, beaten
1 2/3 cup canned pumpkin pie mix
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans, optional
1 cup flake coconut
1 cup chopped pecans
4 tablespoons butter, softened
Preheat oven to 350-degrees and grease a 9x13-inch baking dish or pan.
Combine 3 cups of the dry cake mix, eggs, pumpkin pie mix, pumpkin pie spice and nuts in a large mixing bowl. Beat on medium speed for 2 or 3 minutes. Pour batter into prepared baking dish.
Combine remaining dry cake mix, coconut, and nuts in a small bowl. Cut in butter with pastry blender or fork until dry mixture is consistency of coarse crumbs. Sprinkle crumb mixture over the cake batter. Bake for 30 minutes, or until toothpick or cake tester inserted in center comes out clean.
Cool in pan on wire rack. To serve, cut into squares, drizzle caramel or chocolate on individual dessert plates, place cake on top, and place a dollop of Cool Whip on the side.
Kirsten’s Karrot Kake
11/24/2003
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs
Cream Cheese Frosting:
6-ounces cream cheese, softened
1⁄2 cup butter or margarine, softened
2 teaspoons vanilla
4 1⁄2 to 4 3⁄4 cups confectioners’ sugar
Preheat oven to 350-degrees. Lightly grease and flour 2 9-inch round cake pans or 1 9x13-inch rectangle pan.
Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Mix well. Add carrots, oil and eggs and beat with an electric mixer until thoroughly blended.
Pour batter into prepred pans and bake for 30 to 35- minutes if using round pans and 35 to 40 if using rectangle pan. Cool completely. Frost with cream cheese frosting.
To make frosting: Combine cream cheese, butter and vanilla in a mixing bowl and beat until light and fluffy.
Gradually add 2 cups confectioners’ sugar and beat until creamy and smooth. Beat in 2 1⁄2 to 2 3⁄4 additional cups sugar to desired spreading consistency.
Garnish cake with shredded carrots.
Pumpkin Almond Pie
11/14/2003
Crust:
Sprinkle 1/2 cup toasted and finely chopped slivered almonds into bottom of an unbaked 9-inch deep-dish pie shell. Press almonds gently to keep from moving around.
Pumpkin Layer:
1 large egg, lightly beaten
1 can 100% pure pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
Nut Layer:
2/3 cup light corn syrup
2 eggs, lightly beaten
1/2 cup sugar
3 tablespoons butter, melted
1/2 tablespoon almond extract
1 cup slivered almonds, toasted
Preheat oven to 350-degrees.
1. Combine egg, pumpkin, sugar, and pumpkin pie spice in a mixing bowl. Using a whisk, mix well. Spoon the mixture over the bottom of prepared pie shell.
2. Combine corn syrup, eggs, sugar, butter, and almond extract in a medium bowl. Stir in the almonds. Spoon the mixture over the pumpkin layer.
3. Bake for 50 to 60 minutes or until filling is set. Cool on wire rack. To serve, cut pie into 6 or 8 wedges. Garnish with whipped cream and orange zest strips.
Bananas Foster
11/06/2003
2 tablespoons butter
2 tablespoons brown sugar
3 bananas, sliced
2 small navel oranges, peeled and segments cut out
1/4 cup Grand Marnier
Vanilla Ice Cream
Place butter and brown sugar in a skillet and cook over medium heat until sugar melts and mixture thickens.
2. Make sure the white part and membrane of the oranges are peeled away from the segments. Squeeze the core of the orange into the sugar mixture, stirring. Add liquour, stirring lightly. Cook until mixture thickens.
3. Add orange sections and banana slices to the pan. As soon as the bananas start to soften remove from heat.
4. Serve over vanilla ice cream.
Spooky Cake
10/31/2003
1 cake mix --- devil’s food or choclate
1 jar Mrs. Richardson’ s Chocolate Fudge sauce
1 small box dracula or halloween cereal
mini chocolate chips
choppeed nuts, optional
Cook Whip
1.Prepare cake mix according to package directions for a 9x13-inch pan. Pour the batter into the pan and bake according to package directions.
2. When cake is done, remove from oven and while still hot, sprinkle with chocolate chips, reserving 1⁄4 cup.
3.Spread fudge sauce over the top of the cake, sprinkle nuts over sauce, and sprinkle generously with cereal.
4. Using a spoon, place several dollops of cool whip on top of cake, arranging them to become “ghosts”. Place a second dollop of cool whip on each one and place chocolate chips in top dollop to resemble eyes.
Note: This spooky cake is easily made into cupcakes - just place a ghost on top o
Magnolia’s Cake
10/10/2003
1 2/3 cup unsalted butter, room temperature
3 cups sugar
5 large eggs
3 cups flour (all-purpose)
3/4 cup club soda
3 tablespoons vanilla extract
2 tablespoons grated lemon zest
1. Grease and lightly flour a bundt pan. Preheat oven to 350-degrees.
2. Combine butter and sugar in a bowl and beat until fluffy, 3 to 5 minutes.
3. Add eggs, one at a time, mixing after each addition.
4. Add the flour in thirds, alternating with the club soda, beating after each addition, until smooth.
5. Add the vanilla and lemon zest and mix well.
6. Pour batter into prepared pan and bake for 75-80 minutes. Allow cake to cool in pan for 20 minutes. Turn out onto a cake plate, sprinkle with confectioners’ sugar or drizzle with a glaze.
Glaze: Place 1 1⁄2 cups powdered sugar in a bowl and add 1 teaspoon vanilla and 2 to 3 tablespoons lemon juice or water. Beat until creamy and smooth. Drizzle over cake.
SunButter Bars
10/03/2003
1 cup sugar and 1 cup white corn syrup
1 teaspoon vanilla
1 cup SunButter
3 cups Rice Krispies and 3 cups Cocoa Krispies
1 cup vanilla chips and 1 cup butterscotch chips
1. Combine sugar and syrup in heavy pan and bring to a boil, cooking until sugar dissolves, stirring occasionally with a wooden spoon.
2. Add vanilla and SunButter and stir until blended.
3. Combine Rice and Cocoa Krispies in a large bowl and pour the sugar mixture over the cereal. Toss to coat and transfer to a 9x13-inch pan sprayed with nonstick coating. Press to spread mixture evenly in pan.
4. Melt vanilla chips and butterscotch chips, stirring to blend. Spread melted mixture evenly on the bars. Top with sunflower seeds for garnish, if desired.
Michigan Blueberry Bundt Cake
09/19/2003
5 large eggs, well beaten
1 2/3 cups sugar
1 1⁄4 cups unsalted butter at room temperature,
cut into pieces
2 tablespoons fruit liqueur,
such as kirsch or your favorite
2 1⁄2 cups all purpose flour
1 teaspoon baking powder
pinch of salt
2 or 3 cups blueberries, rinsed and dried
Purchased butterscotch caramel or chocolate sauce for drizzling
Powdered sugar for dusting
1. Preheat oven to 325-degrees and butter and flour a 9- or 10-inch bundt pan.
2. Combine the eggs and sugar in a large bowl and using an electric mixer, beat until blended. Add the butter and liqueur and beat until fluffy.
3. Combine all but 2 tablespoons of the flour, baking powder, and salt and mix. (Reserve the 2 tablespoons flour for tossing with the blueberries.)
4. Beat the flour mixture unto the butter mixture and beat until well incorporated and NO lumps remain.
5. Combine the berries and the reserved flour in a bowl and toss to coat the berries evenly.
6. Gently flold the berries into the batter.
7. Pour the batter into the prepared bundt pan.
8. Bake cake until a wooden skewer inserted in the center comes out clean, 55 to 60 minutes.
9. Remove from oven and allow to cool in the pan for 20 minutes. Unmold cake onto a rack.
10. Drizzle caramel or chocolate sauce over cake and allow to finish cooking.
11. Dust with powdered sugar.
What's Cookin' Chocolate Snack Mix
09/16/2003
1/2 stick butter or margarine
2 tablespoons sugar
1 tablespoon Cocoa
1 1/2 cups bite-size crisp rice squares cereal
1 1/2 cups bite-size crisp wheat squares cereal
1 1/2 cups toasted Cheerios
1 cup sliced almonds
1 cups (6-oz. pkg.) dried Craisins
1⁄2 to 1 cup mini Semi-Sweet Chocolate Chips
1⁄2 to 1 cup cinnamon chips, optional
1. Place butter in 2-quart saucepan. Heat over medium heat, stirring, until melted.
2. Stir in sugar and cocoa. Stir until mixed and heated.
3. Combine the three cereals, Craisins, and nuts in a large bowl. Toss well to mix.
4. Pour the butter mixture over the cereal mixture and toss or stir until evenly coated. Cool completely.
4. Stir in chocolate and cinnamon chips.
5. Store mix in covered container in cool, dry place.
Makes about 6 cups mix.
Friday's Peach Crisp
09/12/2003
1 (29-ounce) can sliced peaches, undrained
1 (18 1/4-ounce) package butter pecan, spice, or yellow cake mix
1/2 cup butter or margarine, melted
1 to 1/2 cups chopped pecans
Mini milk chocolate chips, optional
Arrange peaches in an ungreased 9x13-inch baking dish, including the juice.
2. Sprinkle dry cake mix evenly over the peaches.
3. Drizzle melted butter evenly over the cake mix.
4. Sprinkle the pecans over the butter, and if using sprinkle chips over the pecans.
5. Bake in a preheated 325-degree oven for 60 miutes.
6 Serve warm, plain or with cream, milk, whipped cream, or ice cream.
Note: If using the chocolate chips, use a small amount --- don't overpower the peaches with the chocolate flavor.
Morgan Tupa's Favorite Cake
08/19/2003
1. Purchase one German Chocolate Cake Mix and prepare according to package directions.
2. Pour into a 9x13-inch baking pan and bake for 10 minutes.
3. Remove cake from oven, sprinkle with 1 cup semi-sweet chocolate chips, and return to oven for 20 to 30 minutes or until a toothpick inserted in center comes out clean.
4. While cake is still hot, poke holes in the cake.
5. Evenly pour 1 can sweetened condensed milk over the cake.
6. Allow cake to cool.
7. Spread 1 jar of Mrs Richardson's Butterscotch caramel topping over the cake (microwave for easier pouring).
8. Spread 1 (8-ounce) carton Cool Whip (thawed) over the cake.
9. Top with chunks of Snicker bars or crushed Heath bars or Skor Bars.
8.
Berries in a Bowl
08/14/2003
1 cup halved strawberries
1 cup blueberries
1 cup raspberries or blackberries
1/3 to 1/2 cup balsamic vinegar
2 to 3 tablespoons sugar
Cool Whip or Whipped Cream
Mint
1. Combine strawberries, blueberries, and blackberries in a bowl. Gently toss well.
2. Place vinegar in a small saucepan and cook over high heat for 1 minute or until vinegar starts to reduce. Add sugar and while stirring cook until the sugar is dissolved. Cool at room temperature.
3. Pour room temperature vinegar over the berries and toss GENTLY.
4. Spoon whipped cream or Cool Whip in the bottom of cocktail or sherbet glasses. Spoon berries in center of the cream.
Garnish with mint and a twist of orange or orange zest.
5. Place filled glasses on tray and serve at table.
6. May also be served in a crystal bowl for everyone to spoon their own servings.
Apple-Spice Dump Cake
06/05/2003
1 can apple pie filling (21 oz)
1 box spice cake mix (18 oz)
1 cup melted margarine or butter
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350 degrees.
2. Pour pie filling into greased 9 x 13-inch pan.
3. Sprinkle dry cake mix over filling.
4. Pour melted margarine over cake mix and top with nuts.
5. Bake for 30 to 40 minutes.
Orange Angel Cake with Toppings
05/16/2003
1package Betty Crocker 1-step white angel food cake mix
(or a purchased angel food cake loaf)
1 1/4cups orange juice
Apricot Brandy Sauce (below)
1. Move oven rack to lowest position. Heat oven to 350°F.
2. Beat cake mix and orange juice in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
Apricot Brandy Sauce
1cup apricot preserves
2 tablespoons corn syrup
1 tablespoon lemon juice
3 tablespoons brandy or orange juice
1. Combine preserves, corn syrup, and lemon juice in 1-quart saucepan.
2. Heat over low heat, stirring constantly, until preserves are melted and mixture is blended.
3. Remove from heat; stir in brandy. Serve warm or cool.
Peach and Blueberry Coffee Cake
05/09/2003
1 (17-ounce) package streusel coffee cake or quick bread mix, or your favorite flavor
1 (15-ounce) can sliced peaches, drained well
1 (15-ounce) can blueberries in syrup, drained well and syrup reserved
3/4 cup water
3 tablespoons corn oil
2 eggs, slightly beaten
Preheat the oven to 350-degrees, coat a 7x11-inch pan with nonstick cooking spray.
Prepare the cake mix according to the package directions, using the water, oil, and eggs. Spoon half of the batter into the pan.
Arrange peaches and 1/2 of the blueberries over the batter. Spread on half of the streusel mix.
Spoon the remaining batter over the top. Spread remaining streusel mix over the bread.
Bake for 25 minutes or until a toothpick comes out clean.
Combine remaining half of blueberries and reserved syrup and spoon on top of each serving, if desired.
Pineapple Angel Dessert
05/02/2003
1 One-Step Angel Food Cake Mix
1 (20-ounce) can crushed pinapple, undrained
Combine pineapple with juice and angel food cake mix in a bowl and mix well with a spoon or spatula. Pour mixture into an ungreased 9 X 13-inch cake pan. Bake according to package directions.
Tip: When cake comes out of the oven, turn it upside down, resting the pan on 4 objects of equal height, such as 4 cans of green chiles. Let it cool completely in this position. If you omit this step, the cake will fall.
Cranberry Crunch Bars
04/25/2003
1 (13-ounce) box Post Selects Cranberry Almond Crunch cereal
1 (14-ounce) can sweetened condensed milk
1/2 to 1 teaspoon almond extract
1. Combine cereal, condensed milk, and almond extract in a large bowl until well blended.
2. Press firmly into greased 9x13-inch baking pan with lightly greased hands.
3. Bake at 325-degree for 15 minutes or until golden brown.
4. Run a knife blade around the edge between the bars and pan. Cool for 10 minutes and cut into bars.
Blueberry Muffins
04/18/2003
4 tablespoons softened unsalted butter
1 cup sugar
3/4 cup whole milk
1 large egg
1 3/4 cups
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 heaping cup blueberries, fresh or frozen
1 tablespoon flour and 1 tablespoon sugar
1. Preheat oven to 400-degrees. With nonstick cooking spray or butter, grease regular muffin tins.
2.Combine butter and sugar in a large bowl and beat until well blended.
3. Pour milk into the butter and sugar mixture. Add the egg and beat until creamy and smooth.
4. Sift the flour, baking powder and salt into a bowl. Add the dry ingredients to the wet mixture and mix until just moistened - do not over mix!
5. Combine the tablespoon of flour and tablespoon of sugar in a bowl and mix well. Add the blueberries and toss gently, just to coat.
6. Fill the muffin tins halfway with the batter. Sprinkle with raw or plain sugar, and bake for 15 minutes or until lightly browned on top. Cool in the pan for 5 minutes, then run a knife blade around each muffin.
7. Transfer muffins to a wire rack to cool briefly. Best served warm with butter or butter spread.
Fruity Clafouti
04/11/2003
1/2 cup whole blanced almonds, ground
1/2 cup milk
1/2 cup heavy cream
1/3 cup sugar plus 1 tablespoon
2 eggs, lightly beaten
1 vanilla bean, split in half lengthwise
1 tablespoon unsalted butter
3/4 cup peeled, cored, and diced firm green apple
1 mango, peeled, pitted and diced
1/2 cup blackberries or blueberries or raspberries
Preheat oven to 400-degrees.
1. Combine milk, cream, ground almonds, 1/3 cup sugar, and eggs in a bowl and mix well.
With the tip of a knife blade, scrape the seeds from the vanilla bean into the bowl. Using a whisk, mix until thoroughly blended. Set aside.
2. Melt butter in a saute pan over medium heat. Add the apple and 1 tablespoon sugar, and saute until lightly caramelized, stirring constantly (about 3 minutes). Remove from heat.
3. Arrange apples, mango, and berries in the bottom of 4 round gratin dishes (about 5-inches in diameter). Pour the milk cream mixture evenly over the fruit.
4. Bake until the pudding is set and a knife iserted into the center comes out clean, about 22 minutes.
5. Transfer to a rack and allow to cool for at least 20 minutes before serving (the clafouti will still be warm).
6. Just before serving, sift a dusting of confectioners’ sugar over the top of each cooled clafouti.
Creme De Menthe Pie
03/14/2003
14 finely crushed chocolate wafers
3 tablespoons butter, melted
6-ounces mini-marshmallows
1/2 cup milk
3 tablespoons Creme De Menthe
1 cup chilled whipping cream
1. Combine crushed wafers and butter, and pat into a pie plate to form a crust. Set aside and prepare filling.
2. Melt marshmallows and milk over low medium heat, stirring.
3. Remove from heat, add Creme De Menthe, and mix well. Let mixture cool.
4. Beat whipping cream until whipped cream consistency. Blend whipped cream into marshmallow mixture. Pour into prepared crust. Chill.
5. Just before serving, garnish with whipped cream, sprinkle with green sugar, mini shamrock candies, or chocolate wafer crumbs, and serve. Enjoy!
Key Lime Pie
03/06/2003
1/2 cup freshly squeezed key limejuice (or bottled)
1 chilled can sweetened condensed milk
1 8-ounce container Cool Whip
Graham Cracker crust
Choclate curls, lime zest, lime twist
1. Pour chilled milk into a bowl and slowly add the lime juice and beat until creamy and smooth.
2. Fold in the Cool Whip.
3. Spoon mixture into a cooked pie shell, graham cracker crust, or chocolate wafer crust, and refrigerate until ready to serve.
4. Garnish pie with lime zest and a lime twist, and each slice with chocolate curls.
Baked Bananas
02/14/2003
4 to 6 ripe bananas
3 to 4 tablespoons brown sugar
3 tablespoons butter, cut into small bits
2 tablespoons dark rum or 1 teaspoon rum flavoring
1 pint good-quality vanilla ice cream
1. Preheat the oven to 400 degrees.
2. Peel the bananas and slice them lengthwise in half. Place the halves in a small baking dish just large enough to hold them in one layer.
3. Sprinkle the bananas with brown sugar and the lemon juice, dot them with the 2 to 3 tablespoons butter, and drizzle rum or rum flavoring on top.
4. Bake the bananas until they are soft and the topping is bubbly, about 10 minutes.
4. Serve the bananas hot from the oven, on individual plates, with a scoop of vanilla ice cream on top.
Strawberries and Cream
02/06/2003
1 cup sliced strawberries
1/2 teaspoon sugar
1/4 cup lite ricotta cheese
1/4 teaspoon grated orange rind
1 tablespoon orange juice
1 teaspoon honey
1/8 to 1/4 teaspoon almond extract
1 teaspoon coarsely chopped almonds
1 teaspon currants
1. Toss strawberries and sugar in a dessert bowl.
2. Whip ricotta cheese, orange rind, orange juice, honey, and almond extract until thoroughly blended.
3. Stir in the almonds and currants. Spoon the mixture over the strawberries.
4. Garnish with chocolate, if desired.
SunButter Fudge Sauce
01/17/2003
1 cup Karo light or dark corn syrup
1 cup Sunbutter
1/2 cup heavy cream
1 cup semisweet chocolate pieces
Angel food cake
Sliced fruit
1. In a 1 1/2-quart saucepan combine corn syrup, Sunbutter and cream.
2. Bring ingredients to a boil. Add chocolate and stir until melted.
3. Place Angel Food Cake on a platter, fill center with fruit, and drizzle hot fudge sauce over the top.
4. Refrigerate leftover sauce in a tightly covered container.
Tiramisu
01/10/2003
1 cup part-skim ricotta cheese
1(8-oz.)package 1/3-less-fat cream cheese
1/2 cup granulated sugar
1 tablespoon brown sugar
1 pound cake, angel food cake, or 24 ladyfingers
1/2 cup Kahlua
Shavings from a chocolate bar or sprinkles of cocoa
1. Combine ricotta cheese, cream cheese, granulated sugar, and brown sugar in a food processor. Cover and process until creamy and smooth.
2. Cut cake into 1/2" slices and arrange in a single layer in a 7x11" baking dish. Drizzle with half of the Kahlua and let stand for 5 minutes. Spread half of the cheese mixture over the cake layer.
3. Repeat the process with remaining cake, Kahlua, and cheese mixture. Sprinkle with cocoa or chocolate shavings. Chill for an hour
Fluffy Fruit Topping
01/09/2003
1 (16-ounce) can whole cranberry sauce
1 (8-ounce) can crushed pineapple, well drained
2 or 3 mashed bananas (sprinkled lightly with lemon juice)
1 (8 or 12-ounce) carton frozen whipped topping, thawed
1. Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended.
To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake.
To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.
Chocolate Peanut Butter Cookies
12/20/2002
1 (18.25) Devil's Food Cake Mix
3/4 cup crunchy peanut butter
2 large eggs
2 tablespoons milk
1 cup candy-coated peanut butter pieces
1. Preheat oven to 350-degrees and grease cookie sheets.
2. Combine cake mix, peanut butter, eggs and milk in large mixing bowl.
3. Beat at low speed with electric mixer until blended.
4. Stir in peanut butter pieces.
5. Drop dough by slightly rounded tablespoons onto prepared cookie sheets.
6. Bake 7 to 9 minutes or until lightly browned.
7. Cool 2 minutes on cookie sheets. Remove to cooling racks.
Makes about 3 1/2 dozen cookies.
Butterscotch Cinnamon Chip Cookies
12/19/2002
1 (18.25) Spice Cake Mix
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butterscotch chips
1/2 cup cinnamon chips
1. Preheat oven to 375-degrees.
2. Combine cake mix, eggs, oil and vanilla extract in large bowl.
2. Beat at low speed with electric mixer until blended.
3. Stir in butterscotch chips.
4. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
5. Bake for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets.
6. Remove to cooling racks. Cool completely.
7. Store in airtight container.
Makes about 3 dozen cookies.
Oatmeal Raisin Cookies
12/18/2002
1 (18.25-ounce) Spice Cake Mix
4 large egg whites
1 cup uncooked quick-cooking oats (not instant or old-fashioned)
1/2 cup vegetable oil
1/2 cup raisins
1. Preheat oven to 350-degrees and grease cookie sheets.
2. Combine cake mix, egg whites, oats and oil in large mixing bowl. Beat at low speed with electric mixer until blended. Stir in raisins.
3. Drop by rounded teaspoonfuls onto prepared cookie sheets and bake 7 to 9 minutes or until lightly browned.
4. Cool 1 minute on cookie sheets. Remove to cooling racks and cool completely.
Makes about 4-dozen cookies.
Chocolate Chip Cookies
12/17/2002
1 (18.25) White Cake Mix (or devil food cake mix)
1/4 cup firmly packed light brown sugar
1 large egg
3/4 cup vegetable oil
1 (6 oz) package semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
1. Preheat oven to 350-degrees.
2. Combine cake mix, brown sugar, egg and oil in large bowl.
Beat at low speed with electric mixer until blended.
3. Stir in chocolate chips and pecans.
4. Form dough into 1 1/2-inch ball. Dip top of ball in decors.
5. Place ball décor-side up on ungreased baking sheets.
6. Repeat with remaining dough, placing balls 2-inches apart on baking sheets.
7. Bake at 350-degrees 10 to 12 minutes or until light golden brown around edges.
8. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely.
9. Store in airtight container.
Makes 3 to 3 1/3 dozen cookies.
Simple Snickerdoodles
12/16/2002
6 tablespoons sugar
2 teaspoons ground cinnamon
1 (18.25-ounce) Yellow Cake Mix
2 large eggs
1/4 cup vegetable oil
1. Preheat oven to 375-degrees. Grease cookie sheets.
2. Combine sugar and cinnamon in small bowl.
3. Combine cake mix, eggs and oil in large bowl. Stir until well blended.
4. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture.
5. Place balls 2-inches apart on cookie sheets. Flatten balls with bottom of glass.
6. Bake cookies for 8 to 9 minutes or until set. Cool one minute on cookie sheets.
7. Remove to cooling rack to cool completely.
Makes 3 dozen cookies.
Pineapple Snow Dessert
12/06/2002
1 #2 can pineapple tidbits, drained and syrup reserved
Miniature marshmallows
1/4 cup maraschino cherries, cut in fourths
1 carton Cool Whip, thawed in refrigerator (or 1 cup heavy cream, whipped)
1 cup slivered almonds, toasted
Combine pineapple, marshmallows, cherries, and 2 tablespoons pineapple syrup. Let stand for almost an hour to blend flavors. Gently, fold in Cool Whip.
Spoon into stemmed sherbet or stemmed ball shaped glasses. Sprinkle with nuts and garnish with a maraschino cherry, if desired.
Mini Pecan Rolls
11/22/2002
1/2 to 3/4 cup brown sugar
1/2 cup butter or margarine, softened
1/4 cup corn syrup
2 (8-0z) tubes crescent rolls
1 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon
Combine brown sugar, butter, and corn syrup in a bowl. Spread in two greased 8-inch baking pans and set aside.
Unroll each tube of crescent roll dough into a rectangle and seal seams, and perforations.
Combine pecans, sugar, and cinnamon in a small bowl. Sprinkle over dough.
Roll up, jelly-roll styles, starting with a long side, and seal edge.
Cut each roll into 16 slices. Place cut side down in prepared pans.
Bake in 375-degree oven for 15 inutes or until golden brown. Cool in pans for 1 minute before inverting on plate (place plate on top of pan and invert, set plate on cabinet, and remove pan – shaking if necessary to remove rolls).
Just before serving, drizzle melted chocolate over the rolls, if you like.
Tasty Pear Cake
11/15/2002
1 (16-oz) can pear halves, drained and sliced thinly
1 3/4 cups reduced fat Bisquick baking mix
1/2 cup sugar
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup plain nonfat yogurt
1. Heat oven to 400-degrees. Grease and flour round pan, 8x1 1/2 inches. Cut pear halves into thin slices.
2. Stir together Bisquick, sugar, milk and butter. Pour into pan. Arrange pear slices in circular pattern on batter; sprinkle with cinnamon.
3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. 4. Top each serving with yogurt. Makes 8 servings
Diet Exchanges: 1 Starch; 1 1/2 Fruit; 1 1/2 Fat
After Five Baked Fruit
11/08/2002
1 (16-oz) bag frozen peaches
1 (16-oz) bag frozen blueberries
1 (14-oz) bag frozen blackberries
1 or 2 (1/2-pint) containers fresh raspberries or frozen raspberries
1/4 cup brown sugar
2 tablespoons butter, margarine, or butter spread, cut into small cubes
1/4 cup apple brandy or apple juice or apple cider
Lightly butter the bottom of a casserole dish, layer fruit into the dish, sprinkle with brown sugar, and place small cubes of butter on top. Pour brandy or juice around the edge of the fruit. Bake in 400-degree oven for 30 minutes.
Serve over angel food cake or ice cream.
Fresh seasonal fruits can be substituted for the frozen fruits.
Peach Cobbler
11/01/2002
1/2 cup butter, melted
1 cup Bisquick baking mix
1 cup sugar
1 cup milk
1 quart peaches, peeled and sliced
or 4 cups frozen peaches, thawed
1. Pour melted butter in a 9" deep dish pie plate.
2. Add Bisquick, sugar, and milk. Mix well.
3. Spoon peaches over the top.
4. Bake in a 375-degree oven for 35 to 40 minutes, or until golden brown.
Makes 6 to 8 servings.
Supreme Banana Cream Dessert
10/11/2002
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 (12-ounce) container non-dairy whipped topping
1 (3-ounce) box instant vanilla pudding
1 cup sour cream
3 firm, ripe bananas, sliced
1/3 cup toasted walnuts, finely chopped
1. Combine graham cracker crumbs, melted butter and sugar; press into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake at 375-degrees for 7 to 10 minutes. Cool.
2. Combine pudding mix and sour cream; fold in whipped topping. Spoon half of mixture onto cooled crust. Layer sliced bananas over mixture; top with remaining cream mixture. 3. Sprinkle top with walnuts. Chill for several hours before serving. Makes 10 to 12 servings.
CHOCOLATE PECAN OATMEAL COOKIES
10/04/2002
1(18.25-oz.) white cake mix
1 cup all-purpose flour
1 cup quick cooking oats(not instant!)
1/2 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
1-1/2 cups white chocolate chips
1. Preheat oven to 375 degres. Grease cookie sheet.
2. Combine cake mix, flour, oats, melted butter, eggs, and vanilla in a large mixer bowl. Beat on low speed for 1 minute or until smooth(you may add 2 tablespoons of milk, if necessary, to reach desired consistency). Stir in nuts and chocolate pieces.
3. Drop dough by rounded tablespoonfuls onto prepared sheets. Bake for 10 to 15 minutes or until golden brown. Cool for a minute on wire racks or until firm on baking sheets. Then remove to racks to cool completely.
Nathalie Dupree's Grape Clafoutis
09/27/2002
4 to 6 pounds red or green seedless grapes, halved
1 cup sugar
2 egg yolks
1 egg
1/2 cup melted butter, cooled
1 cup flour
1 teaspoon rum flavoring or 2 tablespoons rum
1/4 teaspoon almond extract
1 cup milk
1.Preheat oven to 400-degrees. Heavily butter an 8- or 9-inch baking dish or pie pan.
2. Sprinkle the grapes with half the sugar, and let stand 30 minutes.
3. For the batter, in a bowl or food processor beat together the reamining sugar and egg yolks. Then beat in the egg. Gradually beat in the butter and then the flour. Finally, add the rum flavoring, almond extract, and milk. Beat until very smooth.
4. Pour one-third of the batter into the prepared pan. Spoon the grapes and their juice, if any, over the batter. Pour the remaining batter over the grapes. Bake the tart on the lower rack of the oven until a toothpick comes out clean, about 40 minutes. The texture should be soft and nearly custardy. Cool slightly and serve from the pan in wedges or squares. The tart may be prepared several days in advance and refrigerated or fro to 3 months. Serve it warm, reheated, or at room temperature.
Symphony Bars
09/20/2002
1 (19.5-ounce) package Brownie Mix
2 eggs, slightly beaten
1/4 cup water
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
3 (7-ounce) Symphony Chocolate candy bars
(plain or toffee)
Combine brownie mix, eggs, oil, water, and vanilla in a bowl and mix well.
Spoon half of the batter into a lightly buttered 9x13-inch baking pan and using the back of spoon, spread evenly. Place the symphony candy bars on the batter. (Place one whole bar on each end and cut the third bar to fit between the two end bars (cut or break off one long row of small rectangles).
Spoon remaining batter on top of the candy bars and spread evenly.
Bake in a 350-degree oven for 25 to 28 minutes.
Cool and cut into bars.
Dust with sifted powdered sugar, drizzle with caramel or chocolate, or top with ice cream, if desired.
Swedish Apple Pie
09/13/2002
Apples, cored, peeled, and tossed with lemon juice (2 1/2 to 3 cups)
1 teaspoon cinnamon
1 tablespoon sugar
1 1/2 sticks butter, melted
1 cup sugar
1 cup all-purpose flour
1 egg, lightly beaten
1/2 to 1 cup nuts (pecans or walnuts)
1. Preheat oven to 350-degrees. Lightly grease a 9-inch pie plate.
2. Place apples in pie plate, filling 3/4 full.
3. Sprinkle cinnamon and sugar over top of apples.
4. Combine butter, sugar, flour, nuts, and egg in a bowl and mix well. Batter will be thick.
5. Pour batter over apples and spread evenly.
6. Bake at 350-degrees for 55 minutes, or until golden brown.
7. Serve with Cool Whip or ice cream.
Makes 8 servings. Recipe can be doubled and baked in a 9x13-inch baking dish.
Butter Crumb Pie
09/06/2002
1 refrigerated pie shell
1 cup milk
1 vanilla bean, split lengthwise
5 tablespoons corn starch
1/2 cup sugar
6 ounces cream cheese
Finely grated rind of 1 lemon
2 teaspoons vanilla extract, or 1 tablespoon rum
Peeled & chopped fresh peaches
1 cup flour
2 tablespoons chilled butter, cut up
4 tablespoons sugar
1. Preheat oven to 400 degrees.
2. Place milk in saucepan, and add the vanilla bean. Bring slowly to boil, then remove from heat.
3. Sift the cornstarch into a small bowl, then mix it with a little cold water to form a paste.
4. Strain the milk into the cornstarch, discarding the vanilla bean, and whisk until smooth.
5. Return the mixture to the saucepan, and bring to a boil, stirring constantly. Cook for 30 seconds, or until mixture boils and thickens. Remove from heat and cool.
6. Combine sugar, cream cheese, lemon rind, and vanilla extract in a bowl, and cream together.
7. Add the cooled thickened milk to the cheese mixture, beat well until blended, and set aside to cool. Spoon the filling into the pastry shell, and smooth the surface with a flexible metal spatula.
8. Carefully spoon peaches over filling.
9. Prepare the crumb topping by placing the flour and butter in a bowl. Rub the mixture together until it resembles bread crumbs, then stir in the sugar. Sprinkle this mixture over the top of the filling, and bake for 25 to 30 minutes, or until golden brown.
10. Cool the pie slightly in the pan. Decorate with thin shreds of lemon and orange rind.
Peaches In A Cloud
08/30/2002
1 pint fresh blueberries, rinsed and dried
1 cup chopped fresh peaches (pieces about the size of blueberries)
1 (8-ounce) package cream cheese
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 cup shredded coconut
1 cup whipping cream (or Cool Whip)
1 peach, sliced
Combine blueberries and chopped peaches in a bowl and toss to mix.
Combine cream cheese, sugar, lemon juice, and zest in a bowl and mix until creamy and smooth.
Stir in the coconut.
Beat the whipping cream until soft peaks form.
Fold the whipped cream into the cream cheese and coconut mixture.
Spoon the mixture into stemmed glasses, make a well in the center, spoon the blueberries and peaches into the well.
Garnish around the rim with peach slices.
Makes 8 to 10 servings.
Peach And Almond Cobbler
08/23/2002
4 pounds fruit (peaches, nectarines, plums, or a combination of stone fruit)
1/2 cup packed lightbrown sugar
3 tablespoons all purpose flour
1 teaspoon orange zest
1 cup all-purpose flour
1/2 cup ground toasted almonds
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup toasted sliced almonds
1.Preheat oven to 375-degrees. Lightly butter a 9x13-inch baking dish
2.Clean and cut fruit into 1⁄2-inch wedges, place in a large bowl, add brown sugar, flour, and zest, and stir until well blended. Place fruit in the prepared baking dish.
3.Combine the flour, ground almonds, sugar, baking powder, and salt in a bowl, and whisk until well blended. Combine the egg and buttermilk in a small bowl and beat to blend. Add the egg mixture, butter, and vanilla to the flour mixture and gentluy stir justuntil the dry mixture is moistened.
4.Using a serving spoon, scoop the batter onto the fruit. Sprinkle the toasted sliced almonds over the batter.
5.Bake in a 375-degree oven for about 50 minutes, or until the fruit is bubbling and the topping is browned.
Nectarine Upside Down Cake
08/07/2002
TOPPING:
3 tablespoons unsalted butter
1/3 cup sugar
4 ripe nectarines, halved, pitted & sliced
CAKE:
1/2 cup unsalted butter, softened
1 cup sugar(1-1/2 for sweeter cake)
2 large eggs
1/2 cup milk
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Spray 9-inch springform pan. Cut parchment paper into a 9-inch circle and place on bottom of pan.
2. To prepare topping, melt butter in a small skillet over medium heat. Add sugar and cook for 2 minutes, stirring constantly. Spread evenly into prepared pan.
3. Arrange nectarines overlapping in concentric circles in pan.
4. To prepare cake, beat butter in mixing bowl until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir milk and vanilla together, pour into batter, and mix until blended. Stir flour, baking powder and salt together in a small bowl. Add to batter and mix on low speed just until blended. Spread batter evenly over nectarines.
5. Bake at 350 degrees for 35 minutes, or until toothpick inserted in center comes out clean. Let cool on wire rack for 10 minutes, then release sides and invert onto a serving platter.
6. Allow to cool another 30 minutes. Cut into wedges and serve with Cool Whip, garnished with mint and fresh nectarine wedges.
Strawberry Pie
07/30/2002
1 9" pie shell
1 cup sugar
1 cup water
3 tablespoons cornstarch
1/2 cup water
1 3-ounce package strawberry Jell-o
2-4 cups strawberries, washed, dried & hulled
1. Line 9" pie plate with pie dough. Place parchment paper over pie shell, and cover with pie weights or dry beans. Bake. Cool.
2. Combine sugar and 1 cup water in a saucepan. Bring to a boil.
3. Combine cornstarch and 1/2 cup water in a small bowl and stir to make a paste. Stirring, add paste to sugar/water mixture. Boil gently until clear and thick.
4. Stir in Jell-o. Remove from heat and cool.
5. Arrange strawberries in shell, and carefully pour cooled mixture over all. Chill for several hours.
6. Whip heavy cream. Add vanilla and sugar. Spoon small dollops of cream around the crust of the pie.
7. If you prefer, you can fold sliced strawberries into the Jell-o mixture and pour into the pie shell. Serve pie on a thin bed of chocolate.
Kristin's Peanut Butter Cookies
07/25/2002
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate mini chips, mini M&M's, or chopped peanuts
1. Combine peanut butter, sugar, egg, and vanilla in a bowl and mix well. Stir in chips and nuts.
2. Roll dough into small balls and place on cookie sheets. Using a cookie stamp, a fork, or a glass with a design on the bottom, dip in sugar, and flatten the rolled cookie balls.
3. Bake at 350 degrees for 12 minutes.
Kristin's Kolorful Kookies
07/24/2002
1(18.25-oz.) box white Funfetti cake mix, pudding included in mix
1/3 cup oil
3 eggs
1 cup semisweet chocolate covered raisins or chopped pecans
1 cup miniature semisweet candy coated chocolate pieces for baking
1. Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs. Stir until just moistened. Stir in raisins and candy coated chocolate pieces.
2. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.(If dough becomes too sticky to work with, refrigerate 5 minutes.)
3. Bake at 375 degrees for 5 to 8 minutes, or until light golden brown. Cool 1 minute. Remove from cookie sheets. Makes 4 dozen cookies.
Kristin's Fudge Cookies
07/23/2002
1 package double chocolate Swirl cake mix
1/2 cup vegetable oil
2 eggs
1/2 cup mini baking chips
1/2 cup chopped pecans
Powdered sugar
1. Preheat oven to 350 degrees. Stir dry cake mix, Swirl mix, oil, and eggs in a large bowl, until dough forms.
2. Dust hands with powdered sugar. Shape dough into 1-inch balls. Coat balls with powdered sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake about 10 minutes, or until set. Cool completely, about 30 minutes. Store tightly covered. Makes 2-1/2 dozen cookies.
Blueberry Cake
07/22/2002
CAKE:
1/4 cup salad oil
1 beaten egg
1/2 teaspoon vanilla
1/2 cup milk
1-1/2 cups sifted all-purpose flour
2/3 cup sugar(originally 3/4)
2 teaspoons baking powder
1/2 teaspoon salt
TOPPING:
1/3 cup brown sugar & 1/3 cup white sugar, or 2/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
2 to 3 tablespoons melted butter
BERRIES:
1 to 1-1/2 cups fresh blueberries, washed & dried
1. Preheat oven to 375 degrees. Grease 7x11x2" baking dish.
2. Combine salad oil, egg, vanilla and milk. Mix well. Sift together flour, sugar, baking powder and salt. Add to liquid mixture and mix well.
3. Combine brown sugar, flour, cinnamon, nuts and butter in a small bowl. Mix well with a fork.
4. Spoon half of the cake batter into a baking dish. Spread blueberries evenly over batter. Cover blueberries with remaining batter. Sprinkle topping over batter. Bake in 375-degree oven for 25 to 30 minutes.
Governor John Hoeven's Bananas Foster(7-12-02)
07/12/2002
4 firm, small bananas
1/2 cup brown sugar, packed
1/4 cup margarine
Dash of cinnamon
1/3 cup light rum
Coffee or vanilla ice cream
Cut bananas into halves lengthwise, then crosswise. In a 10" skillet, heat brown sugar and margarine until sugar is melted. Cook and stir for 2 minutes, or until slightly thickened. Add bananas. Cook slowly 1-2 minutes or until bananas are heated and glazed. Sprinkle lightly with cinnamon. Add rum. Carefully ignite rum with a long match. Spoon liquid over bananas until flames die out, about 1 minute. Serve warm over ice cream.
Mikey Hoeven's Texas Sheetcake(7-10-02)
07/10/2002
2 cups sugar
2 cups flour
2 sticks butter
4 tablespoons cocoa
2 eggs
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon almond extract
ICING:
1 stick butter
6 tablespoons milk
4 teaspoons cocoa
1/2 box confectioner's sugar
1 teaspoon almond extract
1. Combine sugar and flour in a large bowl. In a small saucepan, combine butter, cocoa, and water. Bring to a boil. Add to sugar and flour. Mix well.
2. Add buttermilk, soda, almond extract, and eggs. Beat long enough to mix well. Pour into a 9x13" baking pan. Bake about 20-30 minutes at 400 degrees.
3. To make icing, combine butter, milk, and cocoa, and bring to a boil. Remove from heat, add remaining ingredients, and mix well. Spread on cake while hot. This makes a lot of frosting. You may want to use 1/2 of the recipe.
Rice Pudding
06/26/2002
1 cup rice(not instant!)
Water
1 egg, well beaten
3/4 cup milk
1 cup cream
1 teaspoon vanilla, optional
1/4 cup milk
1/2 cup sugar
1 tablespoon flour
Salt
1/4 to 1/3 cup raisins, currants, or Craisins, optional
Cinnamon & butter
1. In a heavy saucepan, cook rice in water until tender(according to package directions). Drain and rinse. Combine egg, 3/4 cup milk, cream and vanilla. Stirring, add mixture to the rice and cook until thoroughly heated.
2. Combine 1/4 cup milk, sugar, salt and flour in a small bowl. Add mixture to the hot rice. Add raisins, if using. Cook, stirring constantly, until thick.
3. Serve in a bowl with milk or cream. Sprinkle top with cinnamon and butter. Serve warm.
Rhubarb Cake
06/21/2002
1 box French Vanilla or butter cake mix
3 cups thinly sliced rhubarb
1 cup sugar
1 cup heavy cream(not whipped)
1 cup chopped nuts
1. Prepare cake according to package directions.
2. Pour cake batter into a greased 9x13" glass baking dish.
3. Sprinkle rhubarb over cake batter.
4. Sprinkle nuts over rhubarb.
5. Evenly sprinkle sugar over the top.
6. Slowly, pour cream over the top.
7. Bake in a 350-degree oven for 40 minutes.
Walnut Torte
06/14/2002
4 egg whites
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts, chopped
24 Ritz crackers
2 cups quartered fresh strawberries
1 cup whipped cream or Cool Whip
6 tablespoons finely chopped walnuts & mint sprigs for garnish
1. Preheat oven to 325 degrees if using a glass baking dish, or 350 degrees if using a metal pie pan.
2. Beat egg whites in a large bowl until soft peaks form. Add salt and baking powder. Gradually beat in sugar. Continue beating until stiff and glossy. Add vanilla. Lightly fold in walnuts and Ritz crackers. Spread mixture over bottom and sides of well-greased 9" pie plate.
3. Bake at 350 degrees for 25 to 30 minutes. Cool completely on wire rack. When cool, top with sweetened whipped cream. Drizzle chocolate on dessert plates. Cut torte into wedges, place wedges on dessert plates, spoon sweetened strawberries over the top. Sprinkle with finely chopped walnuts. Garnish with mint sprigs or flowers.
Raspberry Tarts
06/07/2002
Purchased refrigerated pie pastry
1(12-oz.)carton Cool Whip
2(10-oz.)boxes frozen raspberries with juice, thawed
1 cup chopped almonds or hazelnuts
Whole raspberries
Powdered sugar
Chocolate shavings
1. Make tart shells with purchased pie pastry. Bake shells at 350 degrees until golden. Cool.
2. In a large bowl, combine Cool Whip, and frozen raspberries with juice, and mix well. Gently stir in nuts.
3. Spoon mixture into cooled tart shells. Top with 3 whole raspberries and sprinkle with sifted powdered sugar.
4. Garnish with a few shavings of chocolate over the top.
Crunchy Pecan Pie
05/31/2002
3 large egg whites
1/2 teaspoon vanilla extract
1 cup sugar
1 cup Ritz cracker crumbs, about 24 crackers
1 cup chopped pecans
1/4 teaspoon baking powder
1 cup heavy cream, whipped
1. Beat egg whites in large bowl with electric mixer at high speed until soft peaks form.
2. Add vanilla. Gradually add sugar, beating until stiff peaks form.
3. Mix Ritz cracker crumbs, chopped pecans and baking powder. Fold into egg whites.
4. Spread in a greased 9-inch pie plate.
5. Bake at 350 degrees for 30 minutes. Cool thoroughly.
6. Spread with whipped cream. Refrigerate 6 hours or overnight. Makes 8 servings.
Chocolate Almond Whippersnappers
05/24/2002
1(18.25-oz.)box Devil's Food Cake Mix
2 large eggs, slightly beaten
1-1/34 cup frozen whipped topping, such as Cool Whip, thawed
1 teaspoon vanilla or almond extract
1/4 cup mini-chocolate chips or chopped cinnamon chips
1/4 cup chopped slivered almonds
1 cup powdered sugar, sifted into small bowl
1. Combine cake mix, eggs, whipped topping, and almond flavoring in a large bowl. Using an electric mixer, blend the ingredients on medium until smooth and thick, about 3 minutes. Scrape down sides of bowl as needed. Using a spatula or spoon, fold in chocolate chips and almonds. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees. Remove dough from refrigerator. Spoon teaspoonfuls of the batter into your palm, and gently roll into balls between your palms. Place balls into the powdered sugar and roll them around until they are coated. Arrange on cookie sheet.
3. Place cookies in the oven and bake for 10 minutes, or until they puff up and are firm around the edges, but still soft in the middle. Remove from oven, cool on sheets for 2 minutes, then, using a metal spatula, remove from cookie sheets. Transfer to wire racks and allow to cool completely, at least 15 minutes.
Chocolate Cake
05/17/2002
1(18.25-oz.)Devils Food Cake mix
1 cup vanilla flavored lowfat yogurt
1/2 cup water
1/2 cup vegetable oil
3 eggs, slightly beaten
1/2 cup finely chopped pecans
1/2 cup packed light brown sugar
1/2 cup mini semisweet chocolate chips
1. Preheat oven to 350 degrees. Spray a 9x13" baking pan with nonstick coating.
2. Combine cake mix, yogurt, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for a minute, then increase speed and beat for 2 to 3 minutes. Scrape down sides of bowl as needed. Pour the batter into prepared baking pan.
3. Combine pecans, brown sugar, and chocolate chips in a bowl and mix well. Sprinkle the mixture evenly over the batter.
4. Bake the cake for 30 to 35 minutes. Remove pan from oven and cool for 20 minutes. Serve warm with whipped cream.
Cream Pound Cake
05/03/2002
1(8 oz.)package cream cheese, softened
1 cup butter, softened
1-1/2 cup granulated sugar
4 large eggs, slightly beaten
2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
2-1/4 cups all purpose flour
1-1/2 cup Craisins, dried cherries, currants, raisins, or golden raisins
Powdered sugar and chocolate sauce for garnish
Cool Whip or whipped topping
1. Preheat oven to 325 degrees. Spray a 10-inch bundt cake pan with nonstick cooking spray.
2. Combine cream cheese and butter in a bowl, and beat with a mixer on medium-high speed until creamy and smooth. Scrape down sides of bowl, if necessary. Gradually add sugar, and beat until pale and fluffy, scraping down sides often. Reduce speed to medium and add eggs, 1 at a time, beating after each.
3. Briefly beat in baking powder, vanilla, and salt.
4. Using a rubber spatula, fold in flour in 2 additions, just until blended. Fold in raisins. Scrape into prepared pan and gently smooth top.
5. Bake for 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack for 15 minutes, then invert cake on rack to cool.
6. Transfer to a serving plate. Dust with powdered sugar. To serve, drizzle chocolate sauce onto dessert plate, place slice of cake in center, top with Cool Whip, dust with powdered sugar, and drizzle with chocolate, if desired.
Individual Gooey Chocolate Cakes
04/26/2002
5 oz. bittersweet or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs, slightly beaten
3 large egg yolks, slightly beaten
1-1/2 cups powdered sugar
1/2 cup all-purpose flour
CHOCOLATE SAUCE:
4-1/2 oz. bittersweet or semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
1 teaspoon peppermint, spearmint, Kahlua, ot vanilla extract
- Preheat oven to 450 degrees. Butter six 3/4-cup ramekins or custard cups.
- Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly. Combine eggs and egg yolks in a large bowl and whisk to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally.(Can be made one day ahead. Cover and chill.)
- Bake cakes until sides are set, but center remains soft and runny, about 11 minutes, or up to 14 minutes for batter that was refrigerated. DO NOT OVERCOOK! Run small knife around cakes to loosen. Immediately turn cakes out onto plates.
- To make chocolate sauce, combine both chocolates in top of double boiler over barely simmering water and stir until melted. Add the hot water, corn syrup, and extract. Whisk until smooth. Remove from over water. Cool slightly.(Can be made 2 days ahead. Cover & chill. Before serving, re-warm in saucepan over low heat, stirring constantly.)
- Spoon the sauce around the individual cakes. Serve with whipped cream, ice cream, or cream.
Quick Cream Cheese Frosted Cake
04/19/2002
1 purchased pound cake or angel food cake
1(8 oz.)package 1/3-less fat cream cheese
1/2 cup granulated sugar
3/4 cup cold coffee, divided
1(8 oz.)container frozen non-dairy whipped topping, thawed
1/2 cup crushed chocolate wafers, such as Oreos
1 tablespoon powdered sugar
1. Slice cake horizontally into 3 layers.
2. Combine cream cheese and sugar in a large mixer bowl and beat until smooth. Beat in 1/4 cup coffee, or, if making for children, use a fruity soda, such as raspberry creme.
3. Fold in whipped topping.
4. Sprinkle each cake layer with coffee or soda. Spread 1/3 of the cream cheese mixture on each cake layer. Place top layer on top, and sprinkle with coffee or soda. Spread remaining cream cheese mixture over the top and sides. Refrigerate until ready to serve.
5. When ready to serve, crumble crushed chocolate wafers over the top. Sift powdered sugar on top of cookie crumbs.
Peach Bars
04/12/2002
1 cup butter
1 cup sugar
2 cups flour
1-1/2 cups toasted coconut
1 cup chopped almonds
1(18 oz.)jar peach preserves
1. Preheat oven to 325 degrees.
2. In a large bowl, cream together butter and sugar. Add flour, then nuts and coconut. Press 3/4 of the mixture into an ungreased 10x15" jelly roll pan.
3. Bake 15-20 minutes. Remove from oven and spread the peach preserves over top and crumble remaining nut mixture on top of preserves. Bake 20-25 minutes more.
4. Cut while warm. Makes 4 dozen bars. I like to cut abot 1/2" off the sides of the bars before I cut the squares.
Mocha Pecan Balls
04/05/2002
2-1/2 cups chocolate wafer crumbs
3 tablespoons light corn syrup
2 tablespoons unsweetened cocoa
1 cup powdered sugar
1 cup chopped pecans
1/3 to 1/2 cup coffee liqueur(such as Kahlua or Creme de caco)
Powdered sugar, sweetened cocoa
1. Combine wafer crumbs, corn syrup, cocoa, and 1 cup of sugar in the bowl of a food processor, cover, and process until thoroughly mixed.
2. Transfer mixture to a bowl. Stir in pecans and liqueur and mix together to form a stiff dough. Add liqueur as needed to achieve desired consistency. Be careful not to add too much, as the balls will become sticky.
3. Separate small portions of the dough and shape into bite-size balls. Roll balls in powdered sugar or sweetened cocoa. Store in airtight contaner. Dust balls with powdered sugar before serving. Makes about 36 balls.
Variations: Substitute vanilla wafers for chocolate wafers, rum or bourbon for the coffee liqueur, or almonds or walnuts for the pecans.
Pear Pudding Pie
03/29/2002
Purchased pie pastry
1(29 oz.)can Bartlett pear slices(drain & reserve 1 cup juice)
2(3-1/2 oz.)boxes instant French vanilla pudding mix
Milk
2 teaspoons pear liquid
1 teaspoon almond extract
1/2 cup apricot spreadable fruit
1 teaspoon almond extract
1. Line 8 or 9" pie plate with pie pastry, and bake according to pie pastry instructions. Set aside to cool. Prepare pudding according to package directions, substituting reserved pear liquid for part of the milk. Stir in almond flavoring. Pour into the cooled cooked pastry shell. Chill until set.
2. Slice pears and arrange over the pudding. Melt spreadable fruit. Add 1 teaspoon almond extract and melt until well blended. Brush pie with warm apricot glaze. Refrigerate until ready to serve.
Decadent Devil's Food Cake
03/22/2002
1-2/3 cups sifted cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
1-1/2 teaspoons vanilla extract
2 large eggs
2 oz. unsweetened chocolate, melted & cooled
3/4 cup strong hot coffee
1(14 oz.)can sweetened condensed milk
1 jar Mrs' Richardson's Hot Fude Topping
Crushed English Toffee Bits(Heath Bars)
Finely chopped pecans
Confectioner's sugar
Whipped cream, optional
1. Preheat oven to 350 degrees. Grease pans and dust with unsweetened cocoa. Sift together the flour, cocoa, baking soda, and salt. Set aside. Cream the butter and brown sugar until smooth, then stir in the vanilla. Add the eggs, 1 at a time, beating after each addition. Beat in the melted chocolate and gradually stir in the hot coffee. Add the flour mixture, 1/3 at a time, beating well after each addition. Pour batter into prepared pans and bake for 25 minutes, or until tester comes out clean.
2. Let the layers cool in the pan for 2 minutes. Pierce holes all over the top of the cake layers with a meat fork. Transfer each layer to cake plates.
3. Slowly, spread 1/2 can milk over each layer, allowing it to soak into the cake layers. Heat hot fudge topping. Immediately, generously spread over each cake. Generously sprinkle crushed toffee bits over hot fudge topping. Generously sprinkle chopped pecans over toffee. Using a sieve, sprinkle confectioner's sugar over top of cake. Place a dollop of hot fudge in center of each cake.
4. To serve, place a spoon of warm caramel sauce and a small bit of hot fudge on individual dessert plates, cut each cake into 8 wedges, place wedges on caramel, and top with a dollop of whipped cream. Serve with a scoop of ice cream on side of wedges, if desired.
Decadent Devil's Food Cake
03/20/2002
1-2/3 cups sifted cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
1-1/2 teaspoons vanilla extract
2 large eggs
2 oz. unsweetened chocolate, melted & cooled
3/4 cup strong hot coffee
1(14 oz.)can sweetened condensed milk
1 jar Mrs' Richardson's Hot Fude Topping
Crushed English Toffee Bits(Heath Bars)
Finely chopped pecans
Confectioner's sugar
Whipped cream, optional
1. Preheat oven to 350 degrees. Grease pans and dust with unsweetened cocoa. Sift together the flour, cocoa, baking soda, and salt. Set aside. Cream the butter and brown sugar until smooth, then stir in the vanilla. Add the eggs, 1 at a time, beating after each addition. Beat in the melted chocolate and gradually stir in the hot coffee. Add the flour mixture, 1/3 at a time, beating well after each addition. Pour batter into prepared pans and bake for 25 minutes, or until tester comes out clean.
2. Let the layers cool in the pan for 2 minutes. Pierce holes all over the top of the cake layers with a meat fork. Transfer each layer to cake plates.
3. Slowly, spread 1/2 can milk over each layer, allowing it to soak into the cake layers. Heat hot fudge topping. Immediately, generously spread over each cake. Generously sprinkle crushed toffee bits over hot fudge topping. Generously sprinkle chopped pecans over toffee. Using a sieve, sprinkle confectioner's sugar over top of cake. Place a dollop of hot fudge in center of each cake.
4. To serve, place a spoon of warm caramel sauce and a small bit of hot fudge on individual dessert plates, cut each cake into 8 wedges, place wedges on caramel, and top with a dollop of whipped cream. Serve with a scoop of ice cream on side of wedges, if desired.
Crazy Cake
03/06/2002
3 cups flour
2 cups sugar
1/3 cup cocoa
1 teaspoon salt
2 teaspoons baking soda
3/4 cup oil
2 cups water
1 teaspoon vanilla
2 teaspoons vinegar
- Preheat oven to 350 degrees. Combine flour, sugar, cocoa, salt, and soda in a 9x13" cake pan and mix with a fork. Stir in oil, water, vanilla, and vinegar. Mix with fork, making sure the ingredients in the corners of the pan are mixed. Bake for 35 minutes, or until toothpick inserted in center of cake comes out clean.
Caramel Pecan Cake
03/01/2002
1 lb. caramels, unwrapped
1/2 cup evaporated milk
1(18.25 oz.)Devil's Food cake mix
1(4-serving)package chocolate instant pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
3-1/2 cups semi-sweet chocolate chips, divided
2 tablespoons butter
3 cups chopped pecans
1. Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9x13" baking pan.
2. Combine caramels and evaporated milk in a saucepan over low heat, stirring frequently until melted and smooth. Keep warm.
3. Combine cake mix, pudding mix, eggs, sour cream, oil, and water in a large bowl. Beat on medium speed for 2 minutes. Spread half of the batter evenly in a prepared pan. Bake for 15 minutes. Pour caramel mixture evenly over the top, leaving a small border around edge.
4. Sprinkle with 1-1/2 cups chocolate chips and 1-1/2 cups pecans over the caramel layer.
5. Carefully spread remaining cake batter over the filling. Return to oven and bake for an additional 35 to 40 minutes. Cool for 10 to 15 minutes on a wire rack.
6. Melt 2 tablespoons butter over low heat. Add 2 cups chocolate chips, stirring until melted and blended. Drizzle over the cake, and top with chopped pecans. Cool completely before cutting. Dust individual servings with confectioner's sugar or serve with whipped cream or ice cream.
Chocolate Heart Dessert
02/14/2002
CAKE:
1 dark chocolate cake mix
English toffee bits
SYRUP:
9 oz. semisweet chocolate
1 cup heavy cream
FROSTING:
3 squares melted semisweet chocolate
1/3 cup softened butter
1 lb. sifted confectioner's sugar
2 teaspoons vanilla
Scat 1/4 teaspoon salt
GLAZE:
1/4 cup butter
1/4 cup Karo syrup(clear)
1 tablespoon water
3/4 cup semisweet chocolate pieces
CAKE:
- Prepare cake according to instructions on package, baking in two heart shaped cake pans. Cool completely on wire racks. Place one layer, top side down, on a cake plate.
SYRUP:
- Pour cream in a small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly and let stand for a few minutes. Stir well to melt all chocolate.(This can be made ahead and reheated in the microwave or over warm water.)
FROSTING:
- Combine chocolate and butter. Mix until creamy and smooth. Beat in sugar, adding alternately with 5 or 6 tablespoons heavy cream. Mix in vanilla and salt, and beat until satiny and of good spreading consistency.
GLAZE:
- In a small saucepan over medium heat, combine butter, syrup, and water. Cook over medium heat, stirring constanly, until mixture boils. Remove from heat. Add semisweet chocolate pieces and stir until chocolate is melted and mixture is well blended. Cool to room temperature.
1. Drizzle chocolate syrup over cake. Drizzle thin layer of frosting over syrup.
2. Sprinkle generously with toffee bits. Drizzle more of the chocolate syrup over the bits.
3. Top with second cake layer, topside up. Lightly drizzle chocolate syrup over top of cake.
4. Frost sides of cake with frosting. Frost top of cake with glaze, allowing the glaze to drip over the sides of the cake.
Valentine's Day Bread Pudding
02/13/2002
6 slices cinnamon-swirl bread, dried in 300-degree oven for 10 minutes, cubed
1-1/2 cups milk
3/4 cup refrigerated egg substitute
3 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1(5-1/2 oz.)can apricot nectar
2 teaspoons cornstarch
1. Spray six 6-oz. ramekins or souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes among the dishes.
2. Combine milk, egg, sugar, vanilla, and nutmeg in a bowl and mix well with a wire whisk or mixer, until thoroughly blended. Pour the milk mixture over the bread cubes and press gently with a spatula or spoon to make sure the bread is thoroughly moistened.
3. Place the ramekins in a baking pan, place the pan on the oven rack, and carefully pour very hot water into the baking pan around the dishes to a depth of 1 inch.
4. Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Transfer the dishes to a wire rack. Let stand for 15 to 20 minutes.
5. In a small saucepan, gradually stir apricot nectar into the cornstarch, cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes. Spoon the sauce over the pudding.
Mardi Gras King's Cake
02/12/2002
2 loaves of Rhodes Frozen Sweet Dough, thawed
Filling of choice(Apple Cinnamon or Cream Cheese)
Sugar sprinkles(purple, green, & yellow)
1 large pecan half
Melted butter
1. Prepare your choice of filling:
- Apple Cinnamon: Combine 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans, 1 cup chopped apples, 1/4 teaspoon lemon juice, and 1/4 cup softened butter in a small bowl.
- Cream Cheese: Combine 2 packages softened cream cheese and 1 cup confectioner's sugar in a small mixing bowl. Mix until creamy and smooth. Finely chopped pecans can be sprinkled over filling.
2. To prepare icing, combine 3 tablespoons milk, 3 tablespoons fresh lemon juice, 1 teaspoon vanilla, and 3 cups confectioner's sugar in a small bowl. Mix until creamy and smooth.
3. Put the dough onto a lightly floured surface(or, place the dough on a baking sheet sprayed with butter-flavored non-stick coating). Using your fingers, pat loaf into a rectangle 6 inches wide.
4. Spread filling over bottom half of dough, then flip the top half of the dough over the filling. Seal edges by pinching the dough together. Shape the dough into a long cylinder, and place it on the prepared baking sheet, seam side down. Repeat with second piece of thawed dough.
5. Shape the dough into a ring, and pinch ends together so there is no visible seam. Insert large pecan half. Lightly brush dough with melted butter. Cover the ring with plastic wrap, or a clean kitchen towel, and place in a warm draft-free place. Let the dough rise until doubled in size.
6. Brush cake with milk or butter. Bake in a 350-degree oven for 25 to 30 minutes, to a golden brown. Remove cake from oven, and let cool completely on a wire rack.
7. Using a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with sugar crystals, alternating purple, yellow, and green around cake.
8. When serving the cake, cut 2" to 3" slices. Remember, the person that finds the pecan half in their slice hosts the next Mardi Gras party, or bakes the next King's Cake.
Couscous Dessert
02/06/2002
1 teaspoon Canola oil
2 medium apples, cut into 1/2" pieces(2 cups)
1/4 cup dried cherries or cranberries
1/4 cup golden raisins
1/4 tablespoon dried currants
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
2 cups unsweetened apple juice
1/2 cup water
1 teaspoon coarsely grated lime zest
3 tablespoons fresh lime juice
2 cups uncooked couscous
1. In a large saucepan, heat oil over low heat, swirling to coat bottom. Stir in apples, cherries, raisins, currants, brown sugar, and cinnamon. Cover and cook for 10 minutes, or until apples have released some of their juices, stirring occasionally.
2. Add apple juice, water, lime zest, and lime juice. Cover and bring to a boil over high heat.
3. Add couscous, stirring well. Cover pan and immediately remove from heat. Let stand for 15 minutes. Fluff with a fork before serving. Makes 6 to 8 servings.
Ginger Custard & Fruit Dessert
02/01/2002
2/3 cup skim milk, divided
2 tablespoons sugar
1 tablespoons chopped crystallized ginger
1 beaten egg
1/2 teaspoon vanilla
3 cups fresh or frozen fruit, such as strawberries, kiwi, peaches, or pears
1/4 cup sliced almonds, toasted
Angel food cake, sliced
1. Combine 1/3 cup milk, sugar, and ginger in a blender, cover, and blend until mixture is completely smooth.
2. Combine the egg, remaining 1/3 cup milk, and the blended mixture in a heavy saucepan. Cook and stir over medium heat for 10 to 15 minutes, just until mixture coats a metal spoon. Remove saucepan from heat. Stir in vanilla.
3. Place slices of angel food cake on individual dessert plates. Top with a variety of fresh or frozen(thawed) fruit, and spoon warm custard sauce over the fruit. Sprinkle with almonds. Makes 6 servings.
Variation: To serve the custard cold, cool the mixture quickly by placing the pan in very cold water, stirring constantly, for 2 minutes. Cover the surface with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
German Chocolate Cream Pie
01/25/2002
4-oz. package German sweet chocolate, broken into squares
1/3 cup milk
2 tablespoons sugar
3-oz. package cream cheese, softened
3-1/2 cups whipped topping, thawed
1 8-inch graham cracker pie crust
1. Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted.
2. Beat sugar into cream cheese. Add remaining milk and chocolate mixture to the cream cheese mixture and beat until creamy and smooth.
3. Carefully fold in whipped topping, blending until smooth.
4. Spoon into the crust. Freeze until firm, about 4 hours.
5. Garnish with chocolate curls, if desired.
Blueberry Squares
01/21/2002
2 eggs
1 cup applesauce
2(8-1/2 oz.)package Jiffy corn muffin mix
2 cup blueberries, fresh or frozen, tossed lightly in flour or sugar
Powdered sugar for dusting
1. Heat oven to 375 degrees. Lightly grease 8" baking dish.
2. Combine eggs, applesauce, and muffin mix in a bowl and mix well. Add blueberries, and gently stir. Spoon batter evenly into prepared dish.
3. Bake in a 375-degree oven for 20 to 25 minutes, until tester inserted in center comes out clean. Cool slightly, sprinkle with powdered sugar, cut into squares, and serve.
*This recipe is easily halved or doubled. To make muffins, spoon batter into 12 lightly greased muffin cups and bake for 20 minutes. These muffins freeze nicely.
Peach Tart Amandine
01/18/2002
(Originally aired September 17, 1999)
2 tablespoons granulated sugar
1 teaspoon flour
1/8 teaspoon ground cinnamon
1 cup thinly sliced peeled fresh peaches
1 tablespoon dried tart red cherries
1/2 teaspoon lemon juice
2 portions pastry dough
2 tablespoons chopped almonds
1. Combine sugar, flour, and cinnamon in a medium mixing bowl and stir well. Add the peaches, dried cherries, and lemon juice. Toss to coat peaches.
2. On a lightly floured surface, roll each portion of dough into a 7-1/2" circle. Trim edges to form a 7" circle. Tranfer pastry to an ungreased baking sheet.
3. Stir the peach mixture, and spoon half of it in the center of each circle, leaving about a 1-1/2" border. Fold the border up around the peach mixture, crimping the pastry to form a decorative edge. Sprinkle 1 tablespoon almonds over exposed peach mixture on each tart.
4. Bake in a 375-degree oven for about 25 minutes, or until crust is golden. Cool tarts slightly on a baking sheet on a wire rack.
5. Serve tart warm with ice cream or whipped topping. Garnish with peach slices and whole almonds.
*Variations: Substitute partially thawed frozen peaches or apple slices for fresh peaches. Substitute dried cranberries, craisins, or raisins for dried cherries. Substitute pecans or walnuts for almonds. This recipe makes 2 tarts, but it is easily halved, doubled, or tripled.
Questions: E-mail lyn@i29.net
Angelic Cherry Cake Dessert
01/11/2002
1 Angel Food cake or pound cake, cut into bite-size pieces
1 cup Cool Whip
1(8-oz.)package 1/3 less fat cream cheese, softened
1/2 cup chocolate baking chips
2 tablespoons water
1(20-oz.)can cherry pie filling
1. Combine Cool Whip and cream cheese in a food processor, and pulse until creamy and smooth.
2. Combine chocolate chips and water in a measuring cup, and microwave on high for 30 to 45 seconds. Whisk with a fork or small whisk until creamy and smooth.
3. Pour chocolate over the cream cheese mixture in food processor, and pulse until creamy and smooth.
4. Pour cheese mixture over the cake pieces, add cherry pie filling, and gently fold all ingredients together.
5. Spread mixture evenly in a 9x13" baking dish. Place the dessert in the refrigerator until ready to serve.
6. To serve: Drizzle Hershey's chocolate syrup into individual stemmed sherbet glasses, spoon cherry dessert into glass, top with a dollop of Cool Whip, sliced almonds, and a cherry. Garnish with mint, if you wish.
Tiramisu
01/04/2002
1 cup part-skim ricotta cheese
1(8-oz.)package 1/3-less-fat cream cheese
1/2 cup granulated sugar
1 tablespoon brown sugar
1 pound cake, angel food cake, or 24 ladyfingers
1/2 cup Kahlua
Shavings from a chocolate bar or sprinkles of cocoa
1. Combine ricotta cheese, cream cheese, granulated sugar, and brown sugar in a food processor. Cover and process until creamy and smooth.
2. Cut cake into 1/2" slices and arrange in a single layer in a 7x11" baking dish. Drizzle with half of the Kahlua and let stand for 5 minutes. Spread half of the cheese mixture over the cake layer.
3. Repeat the process with remaining cake, Kahlua, and cheese mixture. Sprinkle with cocoa or chocolate shavings. Chill for an hour.
Chocolate Dipped Chocolate Chip Cookies
12/11/2001
3 dozen purchased chocolate chip cookies, or homemade chocolate chip cookies
1 cup semi-sweet chocolate chips
1 tablespoon shortening
1. In a small saucepan over low heat, melt chocolate chips and shortening, stirring constantly.
2. Dip half of each cookie into melted chocolate. Place on cookie sheet lined with waxed paper.
3. Refrigerate until chocolate is set. Makes about 3 dozen cookies.
Raspberry Cheesecake Parfait
11/30/2001
(Originally aired October 15, 1999)
1/4 cup lite ricotta cheese
1/4 cup "1/3 less fat" cream cheese
2 tablespoons sugar
2 tablespoons all-fruit seedless raspberry spread, melted
1 cup fresh raspberries
1/4 cup vanilla wafer cookie crumbs(coarse)
2 tablespoons Cool Whip
1. Place ricotta cheese, cream cheese, and sugar in a food processor bowl. Cover and process until smooth, scraping sides of bowl once. Set mixture aside.
2. Combine raspberry spread and raspberries. Stir very gently.
3. Spoon 1/4 cup raspberry mixture into parfait glasses.
4. Top each with 2 tablespoons cheese mixture, 3 tablespoons vanilla wafer crumbs, 2 tablespoons raspberry mixture, and 1 tablespoon Cool Whip.
5. Chill parfaits for at least 2 hours before serving.
6. Garnish with coarsely chopped pecans and whole raspberries.
Lemon Coconut Cookies
11/29/2001
1 box Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
2 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice
3/4 cup flaked coconut
1 cup confectioners sugar
1 tablespoon lemon juice
1. Preheat oven to 375 degrees. Lightly grease baking sheets.
2. Combine cake mix, eggs, oil, and lemon juice in a large bowl. Beat at low speed with electric mixer until blended. Add coconut. Shape into 36, 1" balls. Place 2" apart on baking sheets.
3. Bake in a 375-degree oven for 6 to 7 minutes or until set. Cool for a minute on baking sheets. Remove to cooling racks and cool completely.
4. Combine confectioners sugar and lemon juice in a small bowl and mix to a spreading consistency. Drizzle over cookies, or frost each cookie(or, dust cookies with confectioners sugar).
QUESTIONS/COMMENTS: E-mail lyn@i29net
Almonds Bar with Glaze
11/21/2001
1-1/2 cups sliced almonds
1 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon cinnamon
1 egg, separated
2 cups flour
1. Preheat oven to 350 degrees. Grease 10x15" jelly roll pan.
2. Place sliced almonds in bowl. Crumble into coarse pieces with pastry blender. Set aside.
3. Cream softened butter, sugar, cinnamon, and egg yolk. Stir in flour and blend well. Spread dough in prepared pan.
4. Place egg white in a small bowl and beat until frothy. Spread over dough with pastry bursh. Sprinkle with crushed almonds. Cover with waxed paper and press almonds into dough with palm of hand. Remove waxed paper.
5. Bake in a 350-degree oven for 35 minutes or until golden brown. Drizzle glaze over bars. Coole for 15 minutes. Makes about 36 bars.
ALMOND GLAZE:
3/4 cup powdered sugar
1 tablespoon butter, melted
1/4 teaspoon almond extract
2 tablespoons hot water
- While bars are baking, combine powdered sugar, melted butter, almond extract, and water in a small bowl, and beat until creamy and smooth.
Cranberry Cheese Pie
11/20/2001
(Originally aired 11-19-99)
1 cup cranberries
1/2 cup sugar or Sugar Twin, divided
1 tablespoon orange juice
1(8 oz.)package light cream cheese
1 whole egg
1 egg white
1 teaspoon vanilla
Phyllo dough sheets
Butter-flavored non-stick coating
1. Preheat oven to 350 degrees.
2. Combine cranberries, sugar, and orange juice in a medium saucepan over medium heat. Cook uncovered until cranberries pop and the mixture thickens slightly. Set aside.
3. Place cream cheese in a food processor. Add sugar, eggs, and vanilla. Cover and process until mixture is creamy and smooth. Set aside.
4. Spary an 8" pie plate with butter flavored non-stick coating. Then, spray 1 phyllo sheet with non-stick coating, and fold it crosswise to form a rectangle. Gently press the folded sheet into the pie plate. Repeat this three times, criss-crossing each time, ending with 4 folded sheets in the pie plate.
5. Bake crust in a 350-degree oven for 5 minutes. Remove the pie plate from the oven and spoon cream cheese mixture into the crust. Spread it evenly over the crust.
6. Spoon cranberry mixture into the top of the cream cheese mixture. Using a table knife, marble mixture slightly(make swirls through the cranberry mixture).
7. Bake for 20 to 25 minutes, just until crust is lightly browned and the filling is set.
8. Remove from the oven and allow pie to cool on a wire rack for 1 hour. Place 5 or 6 toothpicks in the pie. Carefully cover pie with plastic wrap and chill for 4 to 24 hours.
9. Just before serving, drizzle melted white chocolate over the p[hyllo crust, or dust lightly with powdered sugar.
Braggin' Bar Cake
11/19/2001
1 stick butter or margarine
1 can cherry pie filling
1 cup coconut
1 cup chopped pecans
1/2 to 1 cup coarsely chopped slivered almonds
1 cup mini semi-sweet chocolate chips
1 can crushed pineapple with juice
1 stick butter or margarine, thinly sliced
1 box butter cake mix
1. Preheat oven to 375 degrees. Spray a 9x13" baking pan.
2. Melt 1 stick butter and place in a large bowl. Add pie filling, pineapple, and dry cake mix, and mix well. Pour batter into prepared baking pan.
3. Layer coconut, almonds, and pecans on top of cake mix. Arrange butter slices on top of nuts. Bake for 35 minutes, sprinkle chocolate chips over cake, and bake for another 5 minutes, just until chips are starting to melt. Cake tester or toothpick inserted in center of cake should come out clean.
4. Allow cake to cool on a rack for 15 minutes before cutting. Serve with sweetened whipped cream, ice cream, or Cool Whip. Makes 24 servings.
Spiced Pumpkin Pie
11/16/2001
2/3 cup packed golden brown sugar
1/2 cup white granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1-1/2 cups canned solid pack pumpkin(not pumpkin pie mix!)
2 tablespoons mild flavored(light) molasses
3 large eggs
1 cup whipping cream
1 purchased frozen 9" pie crust
1 to 2 cups coarsely chopped almonds
1. Place baking sheet in oven and preheat to 450 degrees.
2. Combine brown sugar, sugar, flour, salt, cinnamon, allspice, cloves, and ginger in a bowl and whisk to blend.
3. Whisking, add in pumpkin, molasses, and eggs. Whisk in cream.
4. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake for 10 minutes.
5. Reduce heat to 325 degrees and bake until sides puff and center is just set, about 40 to 50 minutes. Cool.
6. Before serving, sprinkle a ring of chopped almonds, walnuts, or pecans around the edge of the pie. Serve at room temperature. Makes 6 to 8 servings.
After Five Gourmet Lemonade Parfait
Yield: 4 Servings
2 cups 2% milk
1 small package vanilla instant pudding mix
1 package (1/2 ounce each) sugar-free powdered lemonade mix, undiluted (For testing, Crystal Light Lemonade Mix in 1/2 ounce tub was used)
1/2 (8 ounces) container frozen fat-free nondairy whipped topping, thawed
Lime zest
Kiwi limes for garnish
Mini muffins
1.Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth.
2. Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth.
3. Spoon into parfait glasses, zest lime over the lemonade mousse, and grnih with thin slices of key limes. Chill until ready to serve. Serve with mini muffins.
Note: Prepare these lovely parfaits early in the day, cover lightly with plastic wrap, and refrigerate until ready to serve.
Bon Appetit!
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