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Category: Desserts & Fruit

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:

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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.

 

 

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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:

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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:

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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.

 

 

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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:

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Peachy Orange Sorbet

Peachy Orange Sorbet

3/4 C. apple juice, or white grape juice or water

1/2 C. sugar

5 fresh California peaches, pureed

3 T. orange juice

2 tsp. finely grated orange peel

 

In large saucepan, heat apple juice and sugar until sugar dissolves.  Cool.  In large bowl, combine peaches, orange juice and orange peel.  Stir into sugar mixture.  Freeze in ice cream maker according to manufacturer’s directions.  Thirty minutes before serving, process in blender or food processor and refreeze until serving. Note:  You may omit freezing in ice cream maker and freeze in loaf pan. Thirty minutes before serving, process in blender or food processor and refreeze until serving.

 

Avocado Pound Cake

Avocado Pound Cake

3/4 C. all purpose flour

3/4 C. cake flour

1/4 tsp. salt

1/2 tsp. baking powder

 

1/2 C. unsalted butter, softened

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

2 tsp. lemon zest

1/2 C. sour cream

2 ripe avocado, cubed

 

Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.

 

 

Yield:

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Clementine Panna Cotta with Blueberry Sauce

Clementine Panna Cotta with Blueberry Sauce

CUSTARD:

1/4 tsp. canola oil

1 3/4 C. whole milk

2 tsp. plain gelatin

3 tbsp sugar

2 tbsp finely grated clementine zest (if not available, substitute tangerines)

pinch of salt

3 tbsp fresh clementine juice

SAUCE:

1 C. frozen blueberries, thawed

1 tbsp sugar

1 tbsp water

 

Coat four 6 ounce custard C. or 5 ounce ramekins with oil. To prepare custard: Pour 1/4 C. of the milk into small, heatproof bowl, sprinkle with gelatin, and let stand 5 minutes. Place bowl in larger bowl of hot water and stir until gelatin dissolves. Meanwhile, in medium saucepan, combine sugar, clementine zest, salt, and the remaining milk and bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove from heat. Stir in gelatin mixture and juice. Pour through fine strainer into 4 C. glass measuring C.. Evenly divide milk mixture among custard C.. Chill, loosely covered, for at least 3 hours until set, or up to 1 day. To prepare sauce: In medium saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring, 5 minutes or until softened and sauce forms. Sauce can be refrigerated, tightly covered, up to 1 week. Dip bottom of each custard C. into bowl of hot water about 10 seconds and run table knife around edge. Invert onto serving plates and serve with sauce.

 

Yield: 4 servings

Calories: 149

Fat: 4g

Fiber: 1g

 

Cheese & Cherry Blintzes

Cheese & Cherry Blintzes

blintz8oz. Cottage Cheese (2%)

½ tsp. Salt

1 Egg, beaten

½ tsp. Vanilla

¼ C. dried Cherries

¼ C. sliced Almonds

¾ C. Skim Milk

2 Eggs, well beaten

1 C. sifted Flour

¼ tsp. Salt

2 tsp. Olive Oil

 

In a small bowl, prepare filling.  Mix cottage cheese with salt, egg, vanilla, dried cherries and almonds. To prepare batter, stir milk into beaten eggs and gradually fold in flour and salt.  Beat until smooth.  Heat a bit of the oil in a 7” skillet over medium heat.  Pour enough batter in to the hot pan to just cover the bottom. As soon as the edges begin to curl away from the pan, turn out onto wax paper and spread with a spoonful of the cheese filling.  Fold sides over to make a neat package.  Make additional blintzes with remaining batter and filling.  Place filled blitzes on a hot buttered frying pan and cook until browned.  Turn and cook on the other side.  Serve at once.

 

from The Idiot’s Guide Glycemic Index Cookbook

 

Yield: 8 blitzes, 2 per serving

Calories: 286

Fat: 10g

Fiber: 1g

 

Secret Message Decoder Cookies

Secret Message Decoder Cookies

Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!

1 cup buttersooooofun602870870401_C_Detail

2 cups sugar

1 tsp. vanilla

2 eggs

5 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. soda

1/4 cup milk

Red, hard, transparent candies/crushed to fine pieces

 

Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff.  Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.

 

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Polenta and Pine Nut Torte

Polenta and Pine Nut Torte

polenta-torte-su-635679-l1/2 C. sour cream

2 large eggs

1/4 C. olive oil

1 tsp. grated lemon peel

1 tsp. lemon juice

3/4 C. all-purpose flour

1/2 C. polenta or yellow cornmeal

1 tsp. baking powder

3/4 C. sugar

1/2 C. pine nuts

 

In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 C. sugar.  Stir or beat into sour cream mixture until well blended. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 C. sugar evenly over the top. Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.

 

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Tangerine Sorbet

Tangerine Sorbet

tangerine1/2 C. sugar

1 envelope unflavored gelatin

3 C. Florida Tangerine Juice, divided

1 tsp. tangerine peel, grated

 

In a medium bowl, combine sugar and gelatin.  Heat 1 C. tangerine juice to boiling.  Add to gelatin and stir until gelatin is completely dissolved.  Stir in remaining 2 C. juice and grated peel.  Cool.  Pour into ice cube trays or 9 X 9-inch metal pan; cover and freeze. When almost frozen, scrape into a large mixing bowl.  Beat until smooth, but still frozen.  Return mixture to pan; cover and freeze until almost frozen.  Again scrape into mixing bowl and beat.  Spoon into pan, cover and freeze until firm.  Serve.

 

Lemon Ice Cream

Lemon Ice Cream

lemon1/4 C. finely grated fresh lemon zest

2/3 C. fresh lemon juice

2 C. sugar

3 C. heavy cream (nice and cold!)

1 C. whole milk

1/4 tsp. salt

 

Have your ice cream maker ready.  In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring until sugar is completely dissolved. about 10 minutes and cool to room temperature. In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice cream maker and freeze. Transfer lemon ice cream to an airtight container and put into freezer to harden.

 

Yield:

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Orange Sauce

Orange Sauce

1/4 C. Sugar

1 T. Cornstarch

1/4 tsp. Orange Zest

3/4 C. Orange Juice

2 tsp. Butter

 

in saucepan combine sugar, cornstarch, and orange peel.  Stir in orange juice.  Cook and stir until thickened and bubbly.  Remove from heat and stir in butter.  Serve warm over gingerbread or ice cream. Yum!

 

Yield:

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Yin-Yang Cookies

Yin-Yang Cookies

yinVanilla Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cups plus 1 tablespoon all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

 

Chocolate Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon all-purpose flour

1/3 cup natural cocoa powder (I used Hershey’s Cocoa Powder)

½ teaspoon baking soda

¼ teaspoon salt

 

Decorations:

½ cup white chocolate chips

½ cup bittersweet chocolate chips

 

To prepare vanilla dough: Combine the butter and sugar in a large mixing bowl and use an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract.  In a medium bowl, sift or whisk together the flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Set aside. To prepare the chocolate dough: In a second large mixing bowl, combine butter and sugar using an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract. In a medium bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Preparation for baking: Cover both batches of dough with plastic wrap and refrigerate for about 2 hours or until firm enough to shape. Divide each batch of dough in half. Shape each half of the vanilla dough in a log with a 1 ½ inch diameter and 8 to 9 inches long. Roll it in a piece of wax paper on the counter will help make it smooth. Using your thumbs, make an indention along one long side of the long to create an apostrophe shape. Wrap in plastic and refrigerate. Repeat the process with the chocolate dough. Remove vanilla dough from refrigerator and unwrap one piece. Invert vanilla dough into one of the chocolate ones to create a round, interlocking yin-yang log. Roll a few times to ensure they adhere. Repeat the process with the remaining logs. Wrap in plastic and refrigerate for at least 3 hours and up to overnight. The dough can also be frozen. Baking: When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Using a serrated knife, cut the cookie dough into 1/4 –inch thick disks and arrange them about 1 ½ inches apart on the pan. Invert one white chocolate chip in the chocolate half of each cookie and a chocolate chip in the vanilla half. Bake for 8 to 10 minutes, or until cookies have spread, puffed, and begun to brown around the edges. Let them cool on the pans 5 to 10 minutes Transfer cookies to a wire rack to cool completely. Repeat with the remaining dough. Store in airtight container at room temp for up to a week or freeze up to one month.

 

Yield:

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Mom’s Fruit Dip

Mom’s Fruit Dip

fruit dip1 Lg. Jar of Marshmallow Creme

16oz. Softened Cream Cheese

1 T. fresh Citrus Juice

2 tsp. finely grated (microplane) Citrus zest

Fruits suitable for dipping, cut into finger-sized sections

Soften cream cheese and beat slowly with mixer.  Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best.  The tartness helps offset the sweetness of the dip.

Sweet ‘n’ Spicy Lebkuchen

Sweet ‘n’ Spicy Lebkuchen

1 C. almonds

1 C. packed light brown sugar

1/4 C. honey

sweet-n-spicy-lebkuchen-christmas-recipe-photo-420-FF1105COVA991/4 C. unsulfured molasses

1 large egg

Finely grated zest of 1 orange

1/2 C. dark raisins

2 T. coarsely chopped crystallized ginger (optional)

1 3/4 C. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

Confectioners’ sugar, for glaze

 

Toast the almonds in a medium-size nonstick skillet over medium-high heat for 6 minutes and set them aside.  With an electric mixer set on medium speed, beat together the brown sugar, honey, molasses, egg, and orange zest in a mixing bowl until smooth.  Combine the almonds, raisins, and crystallized ginger, if you’re using it (for extra zip), in a food processor. Pulse repeatedly to finely chop the mixture. (You can also finely chop the ingredients by hand.) Stir the nut mixture into the sugar mixture.  Sift the flour, baking soda, spices, and salt into a separate medium-size bowl. Then stir the dry mixture into the liquid a third at a time, stirring well after each addition. The dough will be quite dense and sticky.  Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap. Generously flour the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 1-inch-thick square and wrap it in the plastic. Slide the dough into a plastic bag or wrap it in aluminum foil and chill it until firm, several hours or overnight.  Heat the oven to 350 degrees. Line a baking sheet (preferably not a dark one) with parchment or lightly greased aluminum foil. Set the sheet aside. Transfer the dough to a generously floured sheet of waxed paper and roll it into a 1/4-inch-thick rectangle or square. Cut the dough into cookies that measure about 2 inches square.  Transfer the squares to the baking sheet, spacing them about an inch apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1 sheet at a time. When done, the cookies will have formed a crust, but they should still feel soft to the touch. (Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they’re still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack and, while they are still quite warm, dredge them in confectioners’ sugar. When they’ve cooled completely, dredge them once more. Makes about 18 to 24 cookies.

 

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Orange Upside Down Cheesecake

Orange Upside Down Cheesecake

1 envelope unflavored gelatin

1 1/2 C. unsweetened orange juice

1/4 C. sugar

2 C. orange segments

1 envelope unflavored gelatin

1/2 C. unsweetened orange juice

24 oz. Softened cream cheese

1 C. sugar

2 tsp. Grated orange peel

1 C. Whipped whipping cream

1 C. vanilla wafer crumbs

1/2 tsp. cinnamon

3 T. Melted margarine

 

Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.  Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon.  Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

 

Pink Peppermint Cookies

Pink Peppermint Cookies

1 C. butter

1/2 C. sugar

1 egg

12 drops red food coloring

3/4 tsp. peppermint extract

2 C. flour

1/2 tsp. baking soda

1/4 tsp. cream of tartar

1/4 tsp. salt

1 T. chocolate syrup

 

Cream 3/4 C. butter and sugar together. Beat in egg with food coloring and peppermint extract. Combine 1 3/4 C. flour, baking soda, cream of tartar and salt. Stir into creamed mixture.  Chill 2 hours. Meanwhile, combine remaining butter, flour and syrup. Spoon into pastry bag with small round tip. Shape pink dough into 3/4″ balls; place on baking sheets; flatten to 1-1/2″ dia.; pipe chocolate mixture on cookies in simple holiday designs like stars, snowflakes or trees. Bake at 375º for 5-7 minutes. For variety, garnish some of the cookies with crushed peppermint candy.

 

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Pineapple Freeze

Pineapple Freeze

16oz. Crushed Pineapple, undrained

 

Place unopened can of pineapple in freezer until hard. Then, place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slush consistency.

 

Layered Fruit Gazpacho

Layered Fruit Gazpacho

gaz10 ounces frozen raspberries, thawed

2 tablespoons honey

12 ounces unsweetened lemon-lime sparkling water

5 kiwis, peeled

1 teaspoon lime juice

1 cup roughly chopped cantaloupe

4 kiwi slices, for garnish

 

In the basin of a food processor or blender, combine raspberries and honey. Pulse or blend until pureed. Strain raspberry puree through a fine mesh sieve and discard seeds. Mix in lemon-lime sparkling water and set aside. Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnich with kiwi slices.

 

Fluffy Fruit Topping

Fluffy Fruit Topping

1 (16-ounce) can whole cranberry sauce

1 (8-ounce) can crushed pineapple, well drained

2 or 3 mashed bananas (sprinkled lightly with lemon juice)

1 (8 or 12-ounce) carton frozen whipped topping, thawed

 

Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended. To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake. To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.

 

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Cranberry Applesauce

Cranberry Applesauce

apple

8 Apples (About 4 lb.), peeled, cored, and chopped

2 C. fresh Cranberries, cleaned and picked over

1 C. Granulated Sugar

1/2 C. Apple Juice

2 3-inch Cinnamon Sticks

2 3-inch strips of Lemon Zest (rind)

4 T. Butter

 

In a heavy saucepan over a moderate heat, cook the apples, cranberries, sugar, apple juice, cinnamon sticks, and the lemon peel, stirring frequently for about 20 minutes, or until the apples are very soft. Discard the cinnamon sticks and the lemon peel. Force the apple mixture through the medium disk of a food mill into a bowl, or process in a food processor or blender in small batches to your desired consistency, making sure to stir in a bit of the butter with each batch. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for a week, so feel free to prepare the cranberry applesauce in advance of your holiday meal.

 

Bachelor Buttons

Bachelor Buttons

1/4 cup cold butter

1 1/3 cups all-purpose flour

1 egg

5 ounces sugar

1 pinch salt

1 pinch nutmeg

Sugar, for dusting

 

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper.  Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.)  Remove from oven; transfer to wire rack. Cool completely, then store in airtight container.

 

Berry Berry Sundae

Berry Berry Sundae

1 3 oz. package strawberry jello

1 1/2 cups boiling water

3 cups fresh strawberries, hulled & sliced OR 10-oz. package frozen, sliced strawberries

1 8 oz. can pineapple, unsweetened with juice

2 cups strawberry or vanilla yogurt

8 whole strawberries

Dissolve gelatin in boiling water in bowl. Stir in sliced strawberries, pineapple and juice. Chill until firm. To assemble: Cut chilled gelatin-fruit mixture into small cubes. Distribute half of cubes among eight individual dessert dishes. To each dish add 2 tablespoons yogurt, then one-eighth of remaining cubes and another 2 tablespoons yogurt; garnish with a fresh strawberry.

 

Lemon Verbena Cake

Lemon Verbena Cake

1 2/3 C. Sugar

1 C. Butter Flavored Crisco

1 C. cake flour

5 large eggs

1/8 tsp. salt

2 drops lemon extract

1/4 C. fresh chopped lemon verbena leaves -or- 2 T. crushed dry leaves

 

Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.  Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, and turn over onto plate.

 

Chocolate Ganache

Chocolate Ganache

11/2  Pounds semisweet chocolate
10 oz. heavy cream
1 oz. brandy OR rum.

Melt chocolate in double boiler. warm cream and whip into melted chocolate. Add brandy OR rum. Fill tarts OR cover cakes while warm. It too thin, cool slightly before covering cake.

Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Cranberry Chip Cookies

Cranberry Chip Cookies

1 package white cake mix
1 stick butter or margarine
1 egg 1/2 C. white chocolate chips
1/2 C. dried cranberries
Confectioners sugar
1 can white chocolate or vanilla frosting

Preheat oven to 350. Mix cake mix, butter, egg, chips and cranberries well using electric mixer.  Roll into 1 inch balls and then coat them with confectioners’ sugar.  Place on cookie sheet and bake for 10-15 minutes or until golden.   Warm frosting in microwave until of glazing consistency.  Drizzle over warm cookies.  Let cool and enjoy!

 

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Jello Aquarium

Jello Aquarium

1 3 oz. package Berry Blue jello

3/4 cup boiling water

1/2 cup cold water

4 Gummy fish or other gelatinized aquatic life

Blue m&ms

Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Push in candies to make “bubbles” Refrigerate until set, about 1 hour.

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