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15 Ways To Doctor A Brownie Mix

15 Ways To Doctor A Brownie Mix

15 Ways To Doctor A Brownie MixLet me make this clear, brownie mix begs you to add your magic to them. Below are some suggestions for you to take a 18 to 21oz brownie mix and improve it greatly.

  • Sprinkle M&M Candies over the top of the brownie mix in the pan before baking. At different times try the plain M&M’s and the Peanut M&M’s. You will end up with some great flavors.
  • Spread Milk Chocolate , White Chocolate , or Peanut Butter Chips over the top of the brownies as soon as they come out of the oven. They will melt over the top of the brownies and you will have a unique brownie. I have taken it a step further some times and mixed all three flavors of chips together and spread them over the top of a just baked pan of brownies. Remember they get spread over your brownies as soon as they come out of the oven.
  • Add 1 T. of Vanilla Extract to the Brownie Mix when you mix up the brownies. Be sure to use real vanilla extract not the imitation stuff.
  • Bake the brownies for 10 minutes less than the time on the box. They should still be fudgy in the center when you remove them from the oven. Spread the top of the cooled pan of brownies with a C. of sweet chocolate chips or butterscotch chips that you have melted on the stove.
  • Buy 4-6 large peppermint patties and chop them up and add them to the brownie mix before you mix it up and bake it.
  • Stir a handful of chopped up mounds bars into the brownie mix as you are mixing it up.
  • Add 1 T. of powdered instant coffee and a pinch of cinnamon to the mix as you are mixing it up.
  • Top a pan of baked brownies with caramel topping , sweetened flaked coconut and chopped sweetened pecans.
  • Swirl softened cream cheese into the batter just before baking the brownies, For a unique twist try using orange or strawberry cream cheese.
  • Stir sliced almonds , chopped dried cherries and a dash of almond extract into the brownies before baking.
  • Make triple chocolate brownies by mixing white , milk and semi sweet chocolate chips into the batter before baking.
  • Add chopped macadamia nuts and white chocolate chips to the batter and drop it by the spoonfuls onto a cookie sheet for wonderful brownie cookies. Bake until crisp at the edges but soft in the centers about 8-10 minutes in a preheated 350 degree oven.
  • Fold a C. of mashed banana into the brownie mix before baking.
    Swab hot baked brownies with Kahlua when they come out of the oven. Just brush it on.
  • For a nostalgic version mix a handful of chopped walnuts and a 1/2 C. of chocolate chips into the brownie batter.

It’s How You Slice a Brownie That Counts

Who says a brownie has to be square. Add some pizazz.

Bake brownies 20-25 minutes and bake them in a pie pan instead of a square pan. Cut them out in wedges instead of squares.
Use a smaller deeper pan for thicker brownies. They’ll bake in about 40 minutes and then cut them out extra-large or smaller for tea parties.
Cut brownies into rounds with a biscuit cutter and sandwich two together with your favorite jam. Dust the top with powdered confectioners’ sugar.
Dust brownie triangles, squares, or rectangles with confectioners’ sugar to jazz them up.
Crumble up brownies and serve them over ice cream.

Apple Cinnamon Cake

Apple Cinnamon Cake

Apple Cinnamon Cake

 

1 box spice cake mix

1 21-ounce can apple pie filling

3 eggs

3 tablespoons sugar

1 teaspoon ground cinnamon

Frozen whipped cream

 

Preheat oven 350 F. Grease bottom of 13-by-9 pan. In a large bowl, beat dry cake mix, pie filling, and eggs with electric mixer set on low for 2 minutes or until batter is thick. Spread half of batter in prepared pan. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over batter in pan. Bake 32 to 36 minutes or until an inserted toothpick in the center comes out clean. Cool completely. Serve with a dollop of whipped topping. Makes 12 servings.

Leche Asada

Leche Asada

Leche Asada1 quart milk
1 lemon, zest cut off in ½ inch wide strips
2 cinnamon sticks
4 eggs
½ C. sugar

Preheat oven to 350 degrees. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium high heat, then reduce heat to low and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes. Gently beat eggs and sugar together, until the sugar has dissolved. Slowly beat in 1 C. of the hot milk, a little at a time, into the egg until it has been incorporated. Stir the egg mixture back into the hot milk, and mix until well combined. Remove the lemon zest and cinnamon sticks. Pour the milk/egg mixture into a baking dish. Baked in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

One-Egg Cake

One-Egg Cake

oNE-eGG cAKE2 C. Cake Flour
2 Tsp. Baking Powder
¼ tsp. Salt
¼ C. Shortening
1 Egg
1 C. Sugar
1 tsp. Vanilla
¾ C. Milk

Sift dry ingredients together. Cream shortening and sugar until fluffy. Add egg and vanilla and beat well. Add dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into 2 greased 9” pans and bake at 350 for 30 to 35 minutes. When cool, fill with jam in between the two layers and sprinkle with powdered sugar.

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

 

½ C. blanched hazelnuts

2 rhubarb stalks, thinly sliced on the diagonal

2 T. sugar

1 T. Cointreau or fresh orange juice

1 T. fresh lemon juice

2 pounds strawberries, hulled, quartered

¼ C. torn fresh mint leaves

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.  Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

Rose Petal Scones

Rose Petal Scones

Rose Petal Scones

 

2 1/4 cup all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon, ground

1/4 cup (1/2 stick) unsalted butter, chilled

1/3 cup pistacchio nuts, shelled, unsalted, and coarsely ground

1 cup heavy cream, chilled

1 tablespoon rose water*

2 tablespoons rose petals, cleaned and finely shredded (organic only – no pesticides)**

 

1 cup powdered sugar (confectioners’ sugar)

3 tablespoons rose water

1 tablespoon red currant jelly

 

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms. When making scones, work the dough quickly and do not over mix. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm. Makes 24 scones. Rose Water Icing Instructions: In a bowl, combine powdered sugar, rose water, and red current jelly until smooth. NOTE: If the icing is to thick, add another teaspoon of rose water.

Jell-o Spritz Cookies

Jell-o Spritz Cookies

Jell-o Cookies

 

1½ cups butter, softened

1 cup sugar

1 3-ounce package Jell-O (any flavor)

1 egg

1 teaspoon vanilla extract

4 cups flour

1 teaspoon baking powder

 

Cream together the butter and sugar. Add Jell-O, egg and vanilla. Stir in the flour and baking powder. Put into cookie press to make shapes. Bake at 400 F. for 15 minutes.

 

Pumpkin Spice Roll-Out Sugar Cookies

Pumpkin Spice Roll-Out Sugar Cookies

1 C. unsalted butter
3/4 C. light brown sugar, packed
1/2 C. turbinado sugar
3/4 tsp. baking powder
3/4 tsp. salt
2-1/2 tsp. pumpkin pie spice
1 egg
1 T. milk
3 1/4 All Purpose Flour (or 2-3/4 C. whole wheat flour)

Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely.

Martha Stewart’s Rhubarb Crisp

Martha Stewart’s Rhubarb Crisp

2 lbs rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
vanilla ice cream, for serving (optional)

Preheat oven to 400°. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are the size of coarse oats. Add brown sugar, oatmeal, and cinnamon. Pulse to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Sopapillas

Sopapillas

Sopapillas4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1 1/2 cups warm water

You have to serve them hot. And you HAVE to eat all of them at that meal. When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size. As soon as the float to the top start spooning the hot oil over them to make them puff even more. Turn them once and take them out of the oil when they are golden. Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and mix until the dough is smooth. Cover and let stand for 20 minutes for the gluten to relax. Meanwhile heat the oil in a deep fryer to 375 degrees. Roll out on floured board 1/8 thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain. Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.

Polvorones de Canele (Mexican Cinnamon Cookies)

Polvorones de Canele (Mexican Cinnamon Cookies)

Polvorones de Canele (Mexican Cinnamon Cookies)1 cup butter
½ cup confectioners’ sugar (powdered sugar)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups bread flour
Coating
1 cup confectioners’ sugar
1 teaspoon ground cinnamon

Preheat oven to 350° F. Cream together confectioners’ sugar and butter. Stir in the vanilla. Combine flour, salt, and cinnamon in a separate bowl. Mix into the butter/sugar mixture to form a stiff dough. In a third bowl, combine sugar and cinnamon. Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 15 to 20 minutes, until lightly browned. Cool cookies on wire racks.

Christmas Cookies – From Simple to Spectacular

Christmas Cookies – From Simple to Spectacular

Everyone is pressed for time during the holidays, but that shouldn’t stop you from making a lovely batch of Christmas cookies. Our treats look great whether unadorned or dressed to the nines, so you can tailor them to suit your interest (and schedule). They’re all made with the same sugar cookie dough and frosting, so you can mix and match. And even the most basic versions are pretty enough to decorate a tree or window. You’ll find sources for the special equipment and decorations, plus packaging ideas. Or try different cookie cutters and add your favorite colors and decorations. Just get baking!

Christmas Cookies – From Simple to Spectacular

Favorite Sugar Cookie Dough

1 cup (1/2 lb.) butter
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour

In a bowl, with an electric mixer set on medium speed, beat room-temperature butter and sugar until smooth. Beat in egg yolks and vanilla. Stir or beat in flour until well blended. Flatten dough into a 1-inch-thick disk. On a lightly floured board, roll dough about 1/8 inch thick. Follow directions below to make cookies.

Royal Icing

4 cups (1 lb.) powdered sugar
3 tablespoons meringue powder
food coloring
Preparation

In a large bowl, combine 4 cups (1 lb.) powdered sugar, 6 tablespoons water, and 3 tablespoons meringue powder (or omit water and meringue powder and use 6 tablespoons pasteurized egg whites). With an electric mixer on low speed, beat until evenly moistened, then beat on high speed until stiff, glossy peaks form. Controlling consistency of icing is simple: If icing is too thick, add a few drops of water; if it’s too thin, gradually add more powdered sugar.

Tint icing with food coloring as desired; to make all three cookie designs with Favorite Sugar Cookie Dough, divide icing into four portions and tint three blue, green, or red, leaving one white.

Ornaments
1. With a floured cookie cutter, cut ornament shapes from cookie dough.
2. Make an imprint in the center of each cookie by lightly pressing a star-shape cookie cutter into dough, making sure not to cut all the way through.
3. Use a drinking straw to poke a hole in each cookie. Transfer to baking sheets lined with cooking parchment.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
5. Serve when cool, or thread a ribbon through each hole, tie, and hang from a tree or in a window.
To make them special: Prepare cookies as above, but skip step 2. With a small offset spatula, spread a thin layer of tinted icing on each ornament.
To make them spectacular: Follow directions above for special version; let icing dry. With a pastry bag fitted with a #2 plain tip and filled with icing, create raised accents. Sprinkle sanding sugar over the still-wet piping, then tilt and tap cookie to remove excess. Add dragées.

Wreaths
1. With a floured 3- to 4-inch fluted-edge cookie cutter, cut out large circles from cookie dough. With a floured 1- to 2-inch cutter, cut out a circle in each cookie. Transfer cookies to baking sheets lined with cooking parchment. Gather scraps, reroll, and cut out more wreaths.
2. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
3. Serve when cool, or thread a ribbon through each wreath and hang from a tree or in a window.
To make them special: With a pastry bag fitted with a #2 plain tip and filled with green icing, pipe “branches” onto the wreath. Or with a small offset spatula, spread a thin layer of tinted icing on each wreath.
To make them spectacular: Follow directions for special version; with a pastry bag fitted with a #2 plain tip and filled with red icing, apply “berries” to each wreath. Sprinkle sanding sugar over the still-wet icing, then tilt and tap cookie to remove excess.

Cutout Cookies
1. With a floured square cookie cutter with a fluted edge, cut out 20 cookies from cookie dough. Transfer to baking sheets lined with cooking parchment.
2. With smaller floured cookie cutters (we used a pear shape), cut out 20 top pieces from dough. If necessary, gather scraps, reroll, and cut out more top pieces.
3. Brush the back of each top piece with a little water and press gently onto squares.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
To make them special: With a small offset spatula, spread a thin layer of tinted icing on each top piece.
To make them spectacular: Follow directions for special version; use a pastry bag fitted with a #2 plain tip and filled with icing to create dots and leaves. If desired, apply a bit of gold leaf while icing is still moist.

Everything you need to make holiday treats: You don’t need many tools to make our Christmas cookies―just cookie cutters, a pastry bag, a straw, a small spatula, and some ribbon. You’ll find the following decorative sugars and candies at gourmet specialty markets, but you can also make substitutions: Use granulated sugar instead of sanding sugar, and swap in cinnamon Red Hots or nonpareils for the dragées.
Assorted cookie cutters. We used a piece of cardboard as a template for the ornament, but the fluted-edge round and square cutters for the wreath and cutout cookies can be found on Amazon.com. A similar mini pear cookie cutter is available from the Cookie Cutter Factory (866/255-9194). Pinocchio Productions sells an eight-point star cookie cutter. CopperGifts.com (620/421-0654) has a vast selection, including many star shapes, as do Michaels craft stores (800/642-4235 for store locations).
Decorative sparkle. We used a combination of dragées (dra-zhays), edible gold, matte red decoratifs, and sanding sugar. (Silver dragées are for decoration only; avoid eating them.) Look for nonmetallic dragées and sanding sugar in gourmet supermarkets, kitchen stores, Michaels, at ChefShop.com (877/337-2491), or on Amazon.com. Fancy Flours (406/522-8887) sells decoratifs, sanding sugar, and dragées. Edible gold is available at Sur La Table ($35 for 150 mg; 800/243-0852).
A pastry bag fitted with a #2 plain tip. Fill it with icing to create fine lines for making branches on the wreath cookies and adding stripes and dots to the ornament and cutout cookies. You’ll find bags and tips at kitchen stores such as Sur La Table as well as at craft stores like Michaels.

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies1 C. butter, softened
1/3 C. sifted powdered sugar
3 T. granulated sugar
1 tsp. instant espresso coffee powder or 2 tsp. instant coffee crystals
1 T. vanilla
3 T. unsweetened cocoa powder
1-2/3 C. all-purpose flour
1/2 C. semisweet chocolate pieces
1 tsp. shortening
1/2 of a 14-ounce package vanilla caramels (about 24)
2 T. milk 1/4 C. butter

In a large mixing bowl beat first 3 ingredients with an electric mixer on medium speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until firm. On a floured surface, roll one half of dough at a time to 1/4-inch to 3/8-inch thickness. Cut into 3-inch trees, reindeers, or other shapes. Place cookies 1-1/2 inches apart on greased cookie sheets. Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely. Heat and stir chocolate pieces and shortening over low heat until chocolate begins to melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set. Heat and stir the caramels, 1/4 C. butter, and milk over very low heat until smooth. Cool slightly. Drizzle over cookies.

Homemade Cajeta and Baked Churros

Homemade Cajeta and Baked Churros

cajetaHomemade Cajeta is so Addictive, and so Easy to Make! Serve with a big basket of Baked Churros for Dipping. If you like Dulce de Leche, you’ll adore this Mexican Caramel Sauce, made with Goat’s Milk!

For the Cajeta:
4 cups (1 quart) fresh goat’s milk
1¼ cup dark brown sugar
½ teaspoon kosher salt
¼ teaspoon baking soda
1½ teaspoons vanilla extract
For the Baked Churros:
¼ cup granulated sugar
1 teaspoon ground cinnamon
one batch Simply Perfect Pate a Choux
1 tablespoon unsalted butter, melted

To Make the Cajeta: Place the goat’s milk, brown sugar, salt, and baking soda in a large, heavy-bottomed pot, and heat until simmering. Keep the mixture at a simmer, stirring occasionally, until it’s reduced down to about 1½ cups (about 2 hours). It will be very thick and toasty brown. Stir in the vanilla extract, and immediately pour the hot caramel into a heat-safe vessel to cool. Sauce will continue to thicken as it cools.

To Make the Baked Churros: Preheat the oven to 425 degrees F. Place the sugar and cinnamon in a shallow dish and stir to combine. Set aside. Place the pate a choux dough in a pastry bag fitted with an open star tip. Pipe 4-inch long lines onto a parchment lined baking sheet. Bake for 25 minutes or until the churros are evenly browned, dry, hollow, and light.
Brush lightly with melted butter and coat with cinnamon sugar.

Vanilla Orange Sugared Cranberries

Vanilla Orange Sugared Cranberries

Vanilla Orange Scented Cranberries3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry—about an hour. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Mexican Fruit Salad

Mexican Fruit Salad

Mexican Fruit SaladMexican Fruit Salad

When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.

A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.

Mexican Fruit Salad with Chili Powder

Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]

lime juice
chili powder [see Kitchen Notes]
salt, to taste

Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.

Kitchen Notes

First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.

Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.

Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh pickles”—also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.

What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets.” It is a particularly popular ingredient for Mexican fruit salad.

Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint1 C. mascarpone cheese (or vanilla yogurt, drained)
2 T. honey, plus 2 T. for drizzling
1 T. fresh lemon juice

Combine mascarpone, 2 T. honey and lemon juice in a small bowl and mix until smooth.

4 peaches, halved and pitted (yellow peaches make the salad more colorful)
2 T. vegetable oil
8 wedges seedless Watermelon
1 pint blackberries or blueberries
1/2 C. toasted sliced or slivered almonds
1/4 C. Mint, chiffonade, plus a few sprigs for garnish
Zest of one lemon

Preheat a gas or charcoal grill (or heat a grill pan on your stove). Brush the peach halves on both sides with oil and grill cut-side down until golden brown and caramelized, 3-4 minutes. Turn over and grill 1-2 minutes more. Arrange all the fruit on a large platter, or in a large bowl. Spoon small portions of mascarpone honey dressing evenly around the fruit. Drizzle top of fruit with honey, and sprinkle with toasted almonds and mint chiffonade. Garnish with lemon zest and a few mint sprigs.

Blueberry Mousse

Blueberry Mousse

Blueberry Mousse

3 eggs

2 pints blueberries

4 T. honey

2 T. kirsch

1/4 tsp. salt

3T. cornstarch

1/2 pint heavy cream

 

Separate eggs, cover containers tightly and allow to come to room temperature. Wash blueberries (reserve some for garnish) and place in a saucepan along with honey, kirsch and salt. Cover and cook 10-15 minutes over low heat. Take out some hot liquid and mix with cornstarch until smooth. Return to blueberry mixture and mix thoroughly. Beat a spoonful of hot blueberries into egg yolks, then return to blueberries and beat for 2 minutes. Cool to room temperature. Beat egg whites until stiff. Fold into blueberries and chill for 1 to 1 1/2 hours. Whip cream until firm. Fold into chilled mixture and refrigerate until set (2 hours). Garnish with reserved blueberries.

Raspberry Lemon Pudding Cakes

Raspberry Lemon Pudding Cakes

rasp2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct

Berry Pudding Cake

Berry Pudding Cake

berry2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Raspberry Mousse

Raspberry Mousse

mousse¼ cup cold water
½ cup boiling water
2 teaspoons gelatin
1 tablespoon lemon juice
¼ cup sugar
1 cup fresh raspberries
2 cups heavy cream
1 vanilla bean

In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes. Pour mixture into a Vitamix or food processor and blend until smooth. (This reduces the raspberry seeds.) Allow to cool 10 minutes. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

Fruit Jellies

Fruit Jellies

fruit-jellies-su-xCooking-oil spray
1 1/3 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime, or lemon), strained
3 cups granulated sugar
6 ounces liquid pectin, such as Certo (you’ll need two 3-oz. packs)
2 tablespoons fresh lemon juice
Coarse sugar (such as Hain Organic); or use granulated

Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray. Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238° (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours. Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Box it: Crystal clear boxes, from $6.2 5/25; clearbags.com

Mandarin Orange Cake

Mandarin Orange Cake

128682 C. flour
2 C. sugar
1/2 tsp. salt
2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 cans mandarin oranges, drained
1 C. finely chopped nuts
Topping:
bring to a boil:
2 C. brown sugar
4 T. butter
6 T. milk

Sift dry ingredients. Add remaining ingredients. Beat 3 minutes with mixer. Pour into greased and floured 9×13 pan. Bake at 350 for 30 minutes. Test for doneness with toothpick inserted in center. Prick holes in cake with fork. Pour topping on hot cake. Serve with cool-whip.

Blistering Brittle

Blistering Brittle

5411 T. butter or margarine, melted
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. ground allspice
1 1/2 C. dry roasted peanuts
1 C. sugar
1/2 C. light corn syrup
1/2 C. water

Lightly coat a spatula and large baking sheet with cooking spray; set aside. Combine butter, TABASCO® Green Sauce and allspice in a large bowl and mix well. Add peanuts and toss well. Combine sugar, corn syrup and water in a 2-quart microwavable bowl; stir with a wooden spoon until well mixed. Microwave, uncovered, on HIGH (100%) for 3 minutes. Remove from microwave and stir thoroughly. Stir in peanut mixture. Cover bowl tightly with microwavable plastic wrap; cook on HIGH for 12 to 15 minutes or until peanuts and syrup are amber colored. Remove bowl from microwave. Pierce plastic with tip of sharp knife and uncover carefully. Pour mixture onto greased baking sheet and let harden. When cool, break into pieces.

Tart Cherry Sorbet

Tart Cherry Sorbet

Tart-Cherry-Sorbet-21-2 pounds frozen tart cherry juice – pure tart cherry juice frozen in ice cube trays
3/4-1 cup simple syrup*
1/4 cup lemon juice (1 lemon squeezed)
pinch of salt

In the large work bowl with the large chopping blade, dump in the frozen tart cherry juice cubes, simple syrup, lemon juice and salt. Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen cherry juice. Eat immediately or place in a container and place in the freezer.

Notes: Simple Syrup is equal amounts of sugar and water boiled together until the sugar has completely dissolve, creating a sweet syrup. Allow to fully cool before using.

The real, the original, the authentic Nestle Toll House Cookies

The real, the original, the authentic Nestle Toll House Cookies

cookies2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Composed Fruit Salad with Ginger-Lime Syrup

Composed Fruit Salad with Ginger-Lime Syrup

fruitMost fruit salads are served as chunky mixes — appealing to the mouth, yes, but less so to the eye. With a stylish green-and-gold palette, this composed salad is an elegant alternative. A zingy ginger-lime syrup to pour on top makes the flavors sing.

Water
Sugar
Fresh Ginger
Limes
Fresh Fruit: Choose from mangoes, yellow watermelon, cantaloupe, honeydew melon, nectarines, golden raspberries, yellow and green kiwi fruit, green grapes, and golden plums.

In a 1- to 1 ½-quart pan, combine 1 ½ C. water, 1 C. sugar, 10 slices unpeeled fresh ginger (each about the size of a quarter), and 5 slices (¼-in. thick) lime. Simmer until liquid is infused with ginger flavor, about 7 minutes. Remove from heat. Stir in 2 T. fresh lime juice; strain and cool. On a platter, arrange 3 quarts sliced or chopped fruit. Pour syrup into a bowl or glass; garnish with 3 lime slices. Serve with fruit.

Raspberry Crème Fraîche Tart with Lavender Honey

Raspberry Crème Fraîche Tart with Lavender Honey

2354941 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg

4 oz cream cheese, softened
1/4 cup Crème Fraîche
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)

9-inch fluted round tart pan (1 inch deep) with a removable bottom
Heavy-duty foil
Pie weights or raw rice
Accompaniment: warm lavender honey

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights. Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack. Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add Crème Fraîche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side. Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature. Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.

Glazed Brunch Apples

Glazed Brunch Apples

FNM_120112-Glazed-Apples-Recipe_s4x3_jpg_rend_sni12col_landscape

Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

Lacy Cookies

Lacy Cookies

lacy cookies1/2 C. brown sugar
2 T. butter
1 tsp. vanilla extract
2 T. milk (I used 1 percent, but I think you could use any kind of milk you have in your fridge, including cream)
1/4 C. date honey (or regular honey)
1/3 C. all-purpose flour
1/2 C. almonds; coarsely ground
1/2 tsp. cinnamon
1 heaping tsp orange; zested
1/2 C. dark chocolate (for dipping)

Tips: 1) You must follow the order here. I have accidentally added the almond mixture at the wrong stage and the cookies will not spread. 2) Cool your tray with water each time you remove it from the oven (it will not warp your tray) or get three trays handy because if you drop your batter onto a heated tray the cookies will start to spread instantly and will be oddly-shaped. 3) If you end up with any oddly shaped ones, just take some scissors and cut the edges before the cookies have completely cooled down.

Let’s begin! Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously. Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, grab a bowl and mix the flour, almonds, cinnamon and orange zest together, slowly adding them to the wet mixture and making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it. If the mixture is stiff when you return to it, warm it up over a low flame for a minute or two. Drop teaspoon-sized balls onto your parchment paper, leaving about three inches space between each of the cookies because they will spread a lot. Create a double-boiler to melt the chocolate or melt it in the microwave. Leave them to cook for 6-8 minutes. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside. Once the centers are bubbling and they are a goldeny-brown color, remove them from the oven. Immediately remove the parchment paper from the tray and let them cool on the counter. After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and likely tear. Once you’re able to remove them from the parchment, you can wrap however many you want around the stick of a wooden spoon and create a flute. You can also fold them to create a bowl for ice cream, which I would have done if I hadn’t eaten the rest of the ice cream a few days ago…OR you can teaspoon chocolate onto the flat side of a cookie and sandwich it with another, which is my preference. Place them in the fridge for about 15 minutes to get the chocolate hard. Enjoy!

Quick Strawberry Watermelon Sorbet

Quick Strawberry Watermelon Sorbet

open-uri20150722-16-1jogjun1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 T. Lemon juice (or according to taste)

Place all of the ingredients in a blender or food processor, and blend until smooth. (This may take a few times of scraping down the sides of the blender, and possibly a few extra tablespoons of water of water.)

Yield: 4 servings
Calories: 72
Fat: 0g
Fiber: 2g

Apple Chunk Cake

Apple Chunk Cake

1 1pc07 fresh apple cake/4 cup sugar
1/4 cup vegetable oil
2 egg
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups apple (diced, chunks)
1/4 cup applesauce
2 cups apple (sliced, to place on cake)

Preheat oven to 350° F. In a large bowl, mix sugar, oil and eggs together. Beat well. In a separate bowl, combine flour, salt, cinnamon, and baking soda. Add to egg batter and mix well. Add apple chunks and applesauce to the batter. Stir to combine. Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour. Place apple slices on top of apple cake and serve.

Yield: 12 servings
Calories: 240
Fat: 6g
Fiber: 2g

Jack-O-Lantern Pie

Jack-O-Lantern Pie

Crexps159642_UH2464847C03_16_2bust:
1 3/4 c. flour
1/3 c. sugar
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Pumpkin spice
2/3 c. butter
4 – 6 T. Cold water

Filling:
1 c. cooked pumpkin
3/4 c. sugar
Pinch of salt
2 eggs
1 c. milk
1 T. Flour

Stir flour, sugar, salt, cinnamon and pumpkin spice in a bowl together using a fork. Cut butter into mixture until a crumbly texture. Add water, 1 T. at a time until moistened. Form dough ball in your hands. Place in a slightly floured surface and roll into a circle. Place on a pie plate, removing excess from rim using a knife. Save excess. Crimp piecrust around the edge.

Put all ingredients into a blender and blend thoroughly. Pour into piecrust. Sprinkle with cinnamon if you wish. Bake at 400 degrees for 25 – 35 minutes or until set (middle will shake just slightly). Decorate pie with baked cut outs when first taken out of the oven. Cool on wire rack.

Decoration: Using the remaining piecrust, form a small dough ball. Roll out on slightly floured surface, into a circle. Cut shapes to decorate your pie. Brush pieces with egg wash. If you wish, brush on yellow food coloring and sprinkle with cinnamon sugar. Prick shapes with tip of fork. Place cut outs on a piece of foil and bake beside pie until golden brown. When pie is finished baking, gently press the baked shapes onto pie.

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Lemon Fluff

Lemon Fluff

e718bce3bbae6bd5aaa49c16a9704b761 box Lemon Jell-o (3 Ounces)
1-¾ cup Very Hot Water
¼ cups Lemon Juice
1 cup Sugar
1 can Evaporated Milk (12 Ounces), Chilled
2-½ cups Vanilla Wafers, Crushed

Combine the Jell-o, hot water, lemon juice, and sugar in a mixing bowl and stir until Jell-o is dissolved. Chill till partially set, about 1 hour. Just before Jell-o is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-o mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-o mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Southern Cranberry Salad

Southern Cranberry Salad

1 (3-o355275-cooked-cranberry-saladunce) package strawberry or cherry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained

Place the gelatin in a large bowl and pour in boiling water. Stir with a fork until gelatin is dissolved. Add the cranberry sauce, mandarin oranges and pineapple; stir until well blended. Pour into bowl or mold; cover with plastic wrap. Chill at least 3 hours, preferably overnight. If molded, sit mold in 1 inch of hot water briefly. Run a sharp knife around the edges, and then shake to loosen the salad. Invert onto platter

Mini Pear Galettes

Mini Pear Galettes

3 cups4320-Apple-Pear-Galette-PM all-purpose flour
1/3 cup sugar
1/4 tsp. salt
2/3 cup cold unsalted butter, cut into cubes
1/3 cup ice water, strained
1 cup pear preserves
2 egg yolks
1/4 cup heavy cream
1 T. sugar
1/4 cup sliced almonds

Combine flour, sugar, and salt in a food processor, and pulse to mix. Add butter, and pulse until mixture resembles coarse crumbs. With machine running on medium speed, slowly add water until dough comes together and forms a ball. Remove dough and wrap with plastic wrap. Refrigerate for 2 to 4 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 4-inch cutter, cut rounds from dough. Gather scraps and roll once more, cutting more rounds. Place about 1 T. of pear preserves onto the center of each round. Using your hands, roll the edge of the dough inward, overlapping in a circular pattern. Whisk together egg yolks and heavy cream in a small bowl. Place galettes on prepared baking sheet. Brush each galette with egg mixture. Evenly sprinkle with sugar and almonds. Bake for 35 to 40 minutes, or until golden brown.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Baked Apple Chips

Baked Apple Chips

2 cupAppleChips1s sugar
1 cup water
1/4 cup honey
1/4 cup plus 4 T. fresh lemon juice, divided
1 medium red apple
1 medium Granny Smith apple
1 medium yellow apple

Preheat oven to 200˚. Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside. In a large non-stick sauté pan over medium-high heat, combine the sugar, water, honey, and 1/4 cup lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. Fill a large bowl with cool water, and add the remaining 2 T. lemon juice. Cut the apples crosswise into very thin round slices (about 1/16-inch thick) with a manual V-slicer; after slicing each apple, place slices in the water-lemon juice mixture. Remove apple slices from water, and dry with a clean kitchen towel. Dip apple slices, a few at a time, in the cooled syrup, and let sit for 10 minutes. Remove, letting excess syrup drip off, then place slices on the prepared baking sheets; repeat with remaining apples. Bake for 1 hour, or until apples are dry. Turn oven off, and leave apples in the oven for an additional hour. Carefully remove apple slices from the baking sheets, and store in an airtight container for up to 1 week.