Browsed by
Category: Desserts & Fruit

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

2842½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
â…› teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Twisted Cookies with Rolled-In Sugar

Twisted Cookies with Rolled-In Sugar

Twisted-Cookies-102 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

Apple Cookies in a Jar

Apple Cookies in a Jar

Apple Cookies8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectioner’s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

 

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring.  At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem.  Chill for one hour.  After chilling, bake at 350 degrees for 10-12 minutes.

 

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.

Apple Cider Caramels

Apple Cider Caramels

caramels2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.  In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2″ squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2″ logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Rhubarb Cornmeal Tart

Rhubarb Cornmeal Tart

1 1/2 C. flour

3/4 C. powdered sugar

1 stick (1/4 lb.) butter

1 egg

1 1/2 C. milk

1 tsp. cinnamon

1/3 C. sugar

1/3 C. white cornmeal or semolina

2 egg yolks (or 1 egg)

 

Rhubarb stalks

1/2 C. sugar plus 2 T.

 

For the pastry crust: Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add to the bowl, crumble the mixture together with your fingertips until it resembles coarse meal. Stir in the egg until the mixture just comes together (you could also make the dough in a food processor). Turn the dough out and knead just to make a ball. Flatten it into an ovular disk, wrap it in plastic wrap and chill briefly, half an hour to an hour. Roll the dough out and fit it into a rectangular tart pan (or a round 8″ pan). Cover and place in the fridge or freezer to chill thoroughly. For the cornmeal cream: Combine the milk, cinnamon, sugar, and cornmeal in a saucepan and bring to a boil, whisking constantly to prevent lumps. Lower the heat and simmer the mixture, stirring, for 3-4 minutes, until thickened and no longer gritty. Remove the saucepan from the heat and let cool slightly. Stir in the egg yolks until well combined. Press a piece of plastic wrap directly onto the surface of the mixture and set aside or refrigerate until ready to use. Blind bake the tart shell: Preheat the oven to 350. Place baking paper and pastry weights inside the chilled tart shell. Bake the pastry for 15 minutes, then remove the weights and paper and bake another 5-10 minutes, until the pastry is dry and just golden on the edges. Remove and allow to cool slightly. Bake the tart: Spread the cornmeal cream inside the blind-baked tart shell. Slice the rhubarb and layer it over the cornmeal cream, placing the pieces close together. Sprinkle the 1/2 C. sugar over the rhubarb. Cover the tart with foil and bake in a 350 degree oven for 20 minutes, then remove the foil and bake another 15-20 minutes, until the rhubarb is tender. Sprinkle the remaining 2 tablespoons of sugar over the tart and, using the broiler or a blowtorch, briefly caramelize the sugar. Serve warm or at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Pineapple Whip

Pineapple Whip

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk

1 tablespoon honey optional

To get started, you’ll want to freeze the pineapple chunks. The frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

60fab9d17baaf91860bdaa17ed7f7a44

Wine Poached Pears

Wine Poached Pears

pears1 bottle Riesling Wine

5 Pears (Red pears are best if in season)

1 cup Water

1/2 cup Sugar

1/4 cup Pear Ginger Preserves

1/2 Vanilla bean, split

Zest of 1 orange

 

Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

Yield:

Calories:

Fat:

Fiber:

Chocolate Ginger Pinecone Cookies

Chocolate Ginger Pinecone Cookies

pinecone2½ c. flour

½ c. cocoa

1 tsp. cinnamon

½ tsp. each ginger, nutmeg, salt, baking powder and baking soda

¼ tsp. ground cloves

¾ c. unsalted butter, softened

¾ c. dark brown sugar

1 egg

½ c. dark molasses

1 tbsp. grated peeled fresh ginger

Sanding sugar or white frosting

 

Whisk together flour, cocoa, spices, salt, baking powder and baking soda. Cream butter and brown sugar. Add egg, molasses and grated ginger. Stir in flour mixture. Halve dough. Secure in plastic wrap. Chill 1 hour. Roll each on lightly floured surface to ¼-inch thickness. Cut into shapes. Bake at 325 for 12 minutes until cookies are firm. Cool. Decorate as desired.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Candy Cane Kiss Cookies

Candy Cane Kiss Cookies

Candy-Cane-Kiss-Cookies1

1 c. butter (softened)
2½c. flour
2c. sugar
¾ c. cocoa powder
2t. vanilla
1t. baking soda
2 eggs
½ t. salt
¼ t. peppermint extract
1/4c. sugar (to roll balls in)

Preheat oven to 350 degrees. Cream butter and sugar together until fluffy, then add eggs, vanilla, & peppermint and mix well. Sift dry ingredients.  Add to batter and mix to blend. Roll dough into teaspoon size balls and roll the balls in a bit of sugar to coat them.   Place rolls onto an un-greased cookie sheet.  Bake at 350 degrees for 8 minutes.  Let cookies cool just a bit then push candy cane kisses in center (can leave out peppermint extract and replace with other kisses if desired).

Blueberry, Mango, and Jicama Salsa

Blueberry, Mango, and Jicama Salsa

salsa1 pint blueberries, cleaned

1 mango, peeled and diced into 1/2-inch pieces

1 jicama (8 ounces), peeled and diced into 1/2-inch pieces

2 T. sugar

1 jalapeño chili (red or green), seeded and minced

2 T. fresh mint, finely chopped

1 T. balsamic vinegar

 

Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.

 

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake

pound3/4   cup butter, softened

3/4   cup granulated sugar

3   eggs

2   tablespoons orange juice

1   teaspoon vanilla

1 1/2   cups all-purpose flour

1   teaspoon baking powder

1/4   teaspoon salt

3/4   cup sweetened dried cranberries

1   tablespoon grated orange peel

2   tablespoons coarse or granulated sugar

 

Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Triple Citrus Cake

Triple Citrus Cake

8 oz. lime yogurt

4 eggs

3/4 C. sugar

1 tsp. vanilla

1/2 C. grapeseed oil

Zest of 2 lemons, minced

1 1/2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 C. powdered sugar

2 tsp. orange juice

 

Whisk flour, baking powder and salt. Set aside. With an electric mixer, beat yogurt, eggs, sugar, vanilla and oil until combined. Switch to a spatula and fold in flour mixture until incorporated. Coat a 9 x 5 loaf pan with floured baking spray (or use parchment paper coated with baking spray as well) and pour in batter. Smooth evenly. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a cake tester comes out clean. Allow cake to cool at least an hour. When cake is cool, move to a serving plate or cake platter. Mix powdered sugar with orange juice until smooth and drizzle the glaze over cake.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

3/4 cup whole basmati rice
2 cups coconut milk
4 cups whole milk
3 cinnamon sticks
1/4 teaspoon cardamom green powder
1/8 teaspoon cloves powder
1/4 teaspoon star anise powder
1/4 teaspoon cinnamon powder
1 vanilla bean, split lengthwise
Pinch Kosher salt
5 tablespoon sugar
1/4 cup raisins
Ripe mango slices, for garnish

Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.

Tofu Blackberry Creme Brulee

Tofu Blackberry Creme Brulee

2 C blueberries (and 1/4 c extra for topping)

8 oz Silken tofu

1 tbsp maple syrup

1/2 tsp vanilla extract

1/2 C mixed nuts

1/2 C soft brown sugar

 

In a blender, mix 2 cups blueberries with tofu, syrup, and vanilla. Pour the mixture into four individual bowls. Top with the mixed nuts and a few blueberries. Chill for 1 hour. Heat the brown sugar in a small saucepan and cook until it dissolves. Pour it on top of each bowl and chill for another hour.

 

 

Yield:

Calories:

Fat:

Fiber:

Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

candycorn

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

 

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.

Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Iced Lemon Pistachio Cookies

Iced Lemon Pistachio Cookies

Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 1/2 cup vegetable oil 1 tsp. fresh grated lemon peel 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/4 tsp. salt 3 tbsp. granulated sugar (I used about 2 tbsp.)

Topping 2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice 1/2 cup coarsely chopped pistachio nuts

IcedLemonPistachio

1. In large bowl, beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.

2. Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.

3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets

makes 5 dozen cookies 1 cookie: 90 calories, 4g fat, 11g carbs, 0g fiber, 1g protein

Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars with Cream Cheese Icing

4 eggs

1-1/2 C. sugar

1 C. oil

1 can of pumpkin (16 oz.)

2 C. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Walnuts and raisins (optional)

 pumpkin bars 2

Preheat oven to 325°. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13×9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.

 

Cream Cheese Frosting

 

3 oz. cream cheese (softened)

1 stick margarine (softened)

1 tsp. vanilla

2 C. confectioners’ sugar

 

Cream all the above ingredients, gradually adding sugar a little at a time.

 

Yield:

Calories:

Fat:

Fiber:

Pistachio & Lemon Bites

Pistachio & Lemon Bites

12 T. unsalted butter (1-1/2 sticks of butter), at room temperature

3 T. superfine sugar (also called fruit sugar)

1/2 C. pistachios (shelled and unsalted), chopped (not too finely)

1 tsp. vanilla extract

2-1/4 C. all-purpose flour

1 T. finely grated lemon rind

icing sugar (for dusting)

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets.  Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.

 

 

Yield:

Calories:

Fat:

Fiber:

Peach Tart

Peach Tart

2 C. flour
2 T. chopped crystallized Ginger
1/2 C. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
1 C. unsalted butter, softened

5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract

 

For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.  Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling.  For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.

 

Orange Pekoe Tea Popsicles

Orange Pekoe Tea Popsicles

5 C. orange pekoe simple syrup

4 C. orange juice

1 C. water

Orange Pekoe Simple Syrup

1 quart water

4 C. sugar

6 bags orange pekoe tea

To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.

 

How to Can Peaches

How to Can Peaches

cannedpeaches**You should be able to fit about 4 to 5 peaches per quart size canning jar, depending on the size of your peaches. Peaches should be ripe, but not over-ripe and bruised.

1. Sterilize your wide-mouth canning jars in the dishwasher before beginning your peaches. Wash off your peaches and set aside.

2. Bring a large pot of water (half full) to a boil. Then set up a large bowl of ice water near your boiling water pot. Immerse a few peaches in your boiling water for 30 seconds. Quickly remove them with a large, slotted serving spoon. Immediately tranfer peaches and immerse into your bowl of ice water to quickly cool them. Leave peaches in the cool water for about 1 minute. Remove peaches and set aside on the counter top.

3. Prepare the syrup for bottling your peaches. You can choose from three different consistencies: light, medium or heavy syrup.

light: 1 and 2/3 cup sugar to 4 cups of water

medium: 2 and 2/3 cup sugar to 4 cups of water

heavy: 4 cups sugar to 4 cups of water

Mix together your water and sugar in a pot on the stove and bring to a boil over medium heat.

4. Peel, halve and pit peaches that have been plunged into the boiling and ice baths. Soak the halved peaches in an ascorbic acid solution. To make the ascorbic acid solution you need to mix 8 cups of water with 3 Tablespoon of Fruit Fresh or Citric Acid. Fruit fresh can be found near the canning supplies in most grocery stores.

5. Let the peaches soak fully immersed for a few minutes in your ascorbic acid solution. The ascorbic acid solution will prevent your peaches from turning brown.

6. Fill each jar by placing the cut sides of the peaches down and towards the middle of the jars. Fill the jar with as many peach halves as possible, but be careful not to squish them.

7. Fill the jar with your prepared syrup. Carefully stick a butter knife into the sides of the jar to remove excess air bubbles. Leave a 1/2 inch headspace at the top of the jar.

8. Place lids and rings on your jars and place filled jars into a boiling water bath. Make sure that the water covers the tops of the jars when the rack is lowered into the pot. Boil and process for 25 minutes for quart size jars or 20 minutes if you are using pint sized jars.

9. After 25 minutes remove jars from boiling bath and set on a towel to cool. Do not move until the jars have sealed. You should hear a light popping sound as the lid seals. If a jar does not seal (you can tell by pushing on the lid), you can reprocess the jar, or just put it in your fridge and eat within a few days.

The best part of canning is seeing all your beautiful hard work lined up on your storage room shelf, and eating summery peaches in the middle of winter isn’t so bad either!

Taken from The Idea Room in case the post goes away there.

Berry Striped Pops

Berry Striped Pops

berrypop2 C. strawberries

3/4 C. honey

6 kiwifruit, peeled and sliced

2 C. peaches, peeled and pitted

12 3-ounce paper C. or Popsicle molds

12 Popsicle sticks

 

In a blender or food processor, puree the strawberries with 1/4 C.  of the honey. Divide mixture evenly among the 12 C. or Popsicle molds. Freeze until firm, about 30 minutes.  When the strawberry layer is firm, puree the kiwifruit with another 1/4 C.  honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes. Puree the peaches with the remaining 1/4 C. of honey and pour peach puree into the molds. Freeze until firm and ready to serve.

 

Yield:

Calories:

Fat:

Fiber:

Banana Blast Pops

Banana Blast Pops

bananablast4 bananas

2 C. of chocolate chips

8 Popsicle sticks

1 C. of red, white & blue sprinkles*

Wax paper

Melt the chocolate chips in microwave for 2-5 minutes stirring and checking every minute or so.  Peel each banana and cut in half.  Push popsicle stick through the flat bottom of the halved banana. Dip in the melted chocolate. Roll in the sprinkles. Freeze for at least 2 hours.  *You can also use chopped nuts, granola, graham cracker crumbs, or your favorite cereal.

 

 

Yield:

Calories:

Fat:

Fiber:

Mini Chocolate Cakes with White Chocolate Lava

Mini Chocolate Cakes with White Chocolate Lava

1 C. unsalted butter, softened
1/2 C. sugar
3 eggs
3 egg yolks

1 lb. bittersweet chocolate, melted

1 C. flour

1 C. toasted, ground pecans

1 tsp. pure vanilla extract

6 oz. white chocolate, in 1-oz. pieces

3/4 C. heavy cream, whipped

2 oz. bittersweet chocolate, grated

 

Preheat oven to 350°. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together.  Distribute the batter among six 8-oz. well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-oz. piece of white chocolate into the middle of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate.  Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm.

Lemon Butter Cookies

Lemon Butter Cookies

shortbread1 cup & 2 tablespoons All-Purpose Flour
1/3 cup Sugar
1 1/2 tablespoon Lemon Zest, finely grated
7 tablespoons Unsalted Butter, cut into 1/4″ cubes
1 Egg Yolk

For the Glaze:
1 cup Powdered Sugar
3 tablespoons Lemon Juice, fresh 

In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!) Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them. For the Glaze: Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

 

Kahlua Frosty

Kahlua Frosty

1 C. Kahlua

1 pint vanilla ice cream

1 C. light cream

1/8 tsp. almond extract

1 1/2 C. crushed ice

 

Combine first four ingredients in electric blender.  Add crushed ice. Blend on high speed until frothy.  Pour into chilled Champagne glasses

 

Yield:

Calories:

Fat:

Fiber:

 

Canyon Ranch Lime Coffee Cake

Canyon Ranch Lime Coffee Cake

13/4 C. all-purpose flour

21/4 tsp. baking powder

1/2 tsp. salt

3 T. butter

3 T. canola oil

1 C. sugar

4 egg whites

2/3 C. buttermilk

1 T. fresh lime juice

11/2 tsp. grated lime zest

1 tsp. vanilla extract

 

Preheat the oven to 350°F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray. Combine the flour, baking powder, and salt in a medium bowl and set aside. In another bowl combine the butter, oil, and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until the batter is smooth. Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown. Remove from the oven and cool in the pan on a rack for at least 10 minutes before slicing.

Canyon Ranch Bread Pudding

Canyon Ranch Bread Pudding

This easy-to-make bread pudding freezes extremely well (after baking and cooling) and therefore can be made ahead of time and popped in the microwave to reheat for a fast and healthy breakfast. It can also be made into muffins. Just mound the mixture into each of 12 sprayed muffin tins or custard cups and shorten the baking time by about 5 minutes.

1-1/2 C. non-fat milk

2 tsp. corn oil margarine, melted

4 egg whites

1/4 C. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

12 slices whole-wheat bread, diced into 1/2-inch cubes

2/3 C. dark raisins

 

Preheat the oven to 350°F. Spray a 9 x 12-inch baking dish with non-stick cooking spray. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for 5 minutes. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3 x 4 inches in size.

 

 

Yield: 12 servings

Calories:  143

Fat: 3g

Fiber:

Clementine Upside- Down Cake

Clementine Upside- Down Cake

1/2 stick (1/4 C.) butter, melted

3/4 C. brown sugar

2 clementines, peeled

2/3 C. all-purpose flour

1/3 C. fat-free soy flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

salt

2 eggs

1/2 C. fat-free plain yogurt

1/4 C. canola oil

1 tsp. orange extract

 

Preheat the oven to 350°F. Coat a 9″ round cake pan with vegetable oil spray. Drizzle the butter evenly over the bottom. Scatter 1/4 C. sugar into the pan bottom. Press with a fork to spread the sugar evenly. Separate the clementines into sections. With a small knife, cut each section in half lengthwise to create two skinny half-moons. Lay the section halves, cut side up, in a spiral starting at the outer edge of the pan. Continue laying the sections in spirals, not overlapping, until the pan bottom is completely covered. Set aside. On a sheet of waxed paper, combine the flours, baking powder, baking soda, cinnamon, and salt. Blend with a fork. In a bowl, beat the eggs, yogurt, and oil with a fork until smooth. Add the remaining 1/2 C. sugar and the extract. Beat until smooth. Stir in the dry ingredients. Dollop the batter carefully into the prepared pan. Bake for about 30 minutes, or until browned and a tester inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes. Place a heatproof platter over the pan. Holding the platter and the pan firmly with oven mitts, turn over the cake onto the tray. Using a serrated knife, cut the cake into wedges. Serve warm.

 

Yield: 12 servings

Calories: 167

Fat: 9g

Fiber: 1g

 

Fluffy Cherry Salad

Fluffy Cherry Salad

16oz. Can Cherry Pie Filling

3/4 C. Crushed Pineapple, drained

1 can Sweetened Condensed Milk

14oz. Container Cool Whip, thawed

1/2 C. Coarsely Chopped Pecans

 

Combine all ingredients, and mix well.  Pour into attractive serving dish and chill until ready to serve.

 

Yield:

Calories:

Fat:

Fiber:

 

Fruit Boat with Orange Cream

Fruit Boat with Orange Cream

2 melons, your choice, cut up

1 banana, sliced

1 C. fresh berries

1 C. grapes, red or green seedless

1 C. whipping cream

2 T. orange liqueur OR orange juice concentrate

1/4 C. salad dressing

For the Fruit Salad: Combine first 4 ingredients in a bowl.  Chill.  For Orange Creme: In a deep bowl with an electric mixer whip cream. When just starting to thicken drizzle in orange flavoring and continue beating until cream thickens. When thick, fold in salad dressing. Keep refrigerated until ready to serve.  Serve in a side dish with fruit.

 

Green Apple Slaw

Green Apple Slaw

1 cup mayonnaise

1/4 cup cider vinegar

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

Dash of cayenne (optional)

6 cups coleslaw mix (a 1-pound bag)

2 Granny Smith apples, peeled, cored, and cut into matchsticks

1 cup pecans, toasted and chopped

1 cup raisins

 

In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, and cayenne, if using. Stir in the coleslaw mix, apples, pecans, and raisins.  Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving. Serves 8 to 10.

 

 

Yield:

Calories:

Fat:

Fiber:

Yellow Sour Cream Coffee Cake

Yellow Sour Cream Coffee Cake

1 box yellow cake mix

4 eggs

1/2 C. oil

1 (12-ounce) carton sour cream

1 (4-serving) package instant vanilla pudding

1/2 C. sugar

1/2 tsp. cocoa

2 tsp. cinnamon

3/4 to 1 C. chopped pecans

 

Combine cake mix, eggs, oil, sour cream and pudding mix in a bowl and beat until smooth. Combine sugar, cocoa, cinnamon and nuts in a bowl and mix well with a whisk. To make mini-bundt cakes or C. cakes, fill C. 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. 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. Bake in a preheated 325-degree oven for 45 minutes if making C. cakes and 60 minutes for a cake, until a cake tester or toothpick inserted in center comes out clean. Cool cake on wire rack and dust with brown or powdered sugar through a sieve.

 

Yield:

Calories:

Fat:

Fiber: