1 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.
1 C. almonds
1 C. packed light brown sugar
1/4 C. honey
1/4 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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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.
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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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.
10 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.
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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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.
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.
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.
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.
11/2Â 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.
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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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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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.
1 1/3 C. warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 tsp. s)
2 T. butter
2/3 C. sugar
2 eggs
5 C. all-purpose flour
A pinch or two of nutmeg, freshly grated
1 tsp. fine grain sea salt
1/2 C. unsalted butter, melted
1 1/2 C. sugar
1 T. cinnamon
Place 1/3 C. of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining C. of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few T. at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
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2 eggs
3/4 c. sugar
1/2 c. canola oil
1 t. almond extract
1 1/4 t. baking powder
1 t. vanilla
1/4 t. salt
2 c. flour
1 c. toasted blanched almonds, coarsely chopped
Combine all ingredients except almonds and stir until a dough forms. Add almonds to combine. Divide into 2 logs, 2 inches in diameter on baking sheet. Bake at 350 until firm to the touch, approx. 30 minutes. Let cool 10 minutes and then slice into 1/2 inch thick slices. Place cut side down on a baking sheet and bake an additional 10 minutes. Turn them over to brown the other cut side and bake a final 10 minutes. Cool on wire rack. Optional: Melt chocolate chips over a double boiler and add 1 t. oil to chocolate. Spread melted chocolate on bottom of biscotti and return to wire rack to dry.
2 large eggs, cracked open
1 tsp. vanilla essence
4oz caster sugar
4oz soft margarine
4oz self-rising flour
To decorate (optional)
tubes of writing icing
marshmallows, white and colored
food coloring, for icing
colored sweets
Heat the oven to 180C/350F/Gas 4. Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in color. Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture. Cook the cakes for 18-20 minutes. You can tell they are done when they have risen up, are golden in color, and spring back into shape when lightly pressed. The cupcakes can be decorated using a basic icing, plus marshmallows, writing icing, food coloring and colored sweets. You can even make a cupcake farm with animals such as sheep, piglets and dogs.
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4 cinnamon graham crackers, broken into quarters
1/4 C. creamy peanut butter
1 C. semisweet chocolate chips
3 tsp. shortening
Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.
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1/2 C. sugar
1/4 C. butter or margarine
2 tbs. Brandy or lemon juice
1/2 tsp. ground cinnamon, &
Pineapple & Bananas
In a saucepan combine sugar, butter, Brandy (or lemon juice), and Cinnamon. Place on grill, heat and stir over medium flame or coals till glaze mixture boils. Remove from grill. Shape a piece heavy-duty foil into the shape of a shallow pan, place on grill. Place fruit in foil pan. Grill fruit over medium coals or flame till heated through, turning & brushing often with glaze mixture. Serve fruit warm. & pass around the remaining glaze. The more firm fruits, like the pineapple, I placed directly on the grill for an extra minute or two to get grill marks.
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1/2 C. skim milk
1 T. strong brewed coffee
1/2 tsp. cornstarch
1/4 C. unsweetened cocoa powder
1/4 C. brown sugar
In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.
2 C. fresh or frozen blueberries, thawed, if frozen
1/4 C. orange juice
1/4 C. water
2 T. sugar
1 T. cornstarch
1/4 tsp. orange peel, grated
1/8 tsp. nutmeg
1 dash salt
Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened.
4oz slightly softened butter
2oz caster sugar
6oz plain flour
Pinch of salt
a few drops of vanilla essence
For the icing:
6oz icing sugar sifted
½ T. lemon juice or water
For the decoration:
Small tubes red, yellow, green and black writing icing (available in most supermarkets)
Mini colored sugar balls used for cake decoration for the eyes
Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away. Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden. To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.
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4 oranges
4 cups orange juice
4 cherries
Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.
4 C. all-purpose flour
1 C. firmly packed brown sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. baking soda
1 (20 oz.) crushed pineapple, drained
1/2 tsp. baking powder
1 C. vegetable shortening
1/2 C. flaked coconut
1 C. granulated sugar
1 1/2 tsp. vanilla or rum extract
Preheat oven to 350. In a medium sixed bowl, combine flour, salt, soda and powder. In a large bowl, cream together the sugar and shortening until smooth and fluffy. Add the eggs, pineapple and vanilla; beat thoroughly. Gradually add the flour mixture by teaspoonfuls onto greased cookie sheet. Sprinkle each cookie with a pinch of coconut. Bake 12 to 15 minutes.
2 C. milk
1 C. sugar
1 C. heavy cream
4 large eggs
3 large egg yolks
2 tsp. vanilla extract
2 C. fresh blueberries, cleaned and picked over
1/2 C. unsalted shelled pistachio, blanched and skinned (2 ounces without shell)
Preheat oven to 375°F. Place corn bread pieces in large bowl. Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together. Poor egg mixture over bread. Add blueberries and pistachios and toss to gently coat. Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil. Bake pudding 45 minutes. Remove foil and bake until tester center comes out clean, about 35 minutes longer. Remove bread pudding from oven and cool. When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares. Reheat and serve warm with whipped cream & blueberry coulis.
Sugared Cranberries
These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.
1 C. fresh cranberries, washed, picked over
1 C. water
1 C. granulated sugar, plus 1/3 C. for coating
2 strips orange peel (no white pith)
Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.
1 C. Dried Apricots (can be made with same quantity of other dried fruits)
1 C. Rolled Oats
½ C. Sesame Seeds
½ C. unsalted Butter, cut in slices, slightly softened
1 C. light Brown Sugar
2 Eggs
1 C. Whole Wheat Flour
1 tsp. Baking Powder
1 tsp. Cinnamon
Preheat oven to 350. Grease a 9 x 13†pan. Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8†pieces, Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth. Add eggs and process again. Add flour, baking powder and cinnamon and process until well mixed. Finally add the apricot mixture and pulse until well blended. Batter will be stiff. Spread into pan and smooth out without compressing too much. Bake 25 minutes. Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely. Store in airtight container in fridge.
From the brown bag lunch cookbook
1 C. dried apricots
1 C. water
1 C. unsweetened pineapple juice
1 C. water
In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor. (Mixture will be a thick puree). Add pineapple juice and water to mixture and whip again. Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP: Place syrup in tightly covered container and store in refrigerator up to one month. To serve, reheat on low to desired temperature.
1/8 tsp. cinnamon (optional)
1 C. unsweetened applesauce
2 C. apple juice
3 small packages unflavored gelatin*
In a small bowl, mix cinnamon into applesauce and set aside. Pour 1 C. cold apple juice in 8×8 pan and sprinkle gelatin on top. Heat remaining 1 C. of apple juice in the microwave for 3 minutes or until boiling. Stir boiling juice into the gelatin and cold apple juice. Stir in applesauce. Refrigerate for 1/2 hour and then stir to keep applesauce evenly distributed. If you omit this step the applesauce settles to the bottom, but it still tastes great! Refrigerate for an additional 2 1/2 hours or until firm. Â Cut into squares with a knife, or use cookie cutters to cut into shapes, and serve. * Unflavored gelatin can be found near the jello at a grocery store. It is great to have on hand for making finger jello from juice. One envelope (7 grams) gels one C. of liquid.
1 (9-inch) Prepared Refrigerated pie pastry
1 1/2 lb. Braeburn apples
3 T. lemon juice
1/4 C. Flour
1/4 C. Sugar
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/8 tsp. Allspice
4 T. unsalted butter, diced
1/2 tsp. Orange zest
1 tsp. sugar
1/2 C. chopped pecans
Pare, core and cut apples into 1-inch pieces, place in zipper-topped bag and drizzle with the lemon juice to inhibit oxidation. Measure remaining ingredients into the bag. Seal the bag and toss to mix and coat ingredients. Preheat oven to 400-degrees. Line a cookie sheet with parchment paper and press out one pastry round. Sprinkle pecans onto the center part of the crust. Dump the apple mixture into a mound on the pastry, leaving 1 1/2 inches clear all around the edge. Gently fold up and pleat the dough to form a circular pouch. Sprinkle pastry with 1 tsp. sugar. Bake for 30 minutes or until the crust is golden brown. Wait about 15-20 minutes before cutting.
3 C. sugar
1 1/2 C. butter or margarine
6 eggs
3 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon, Ground
1/2 tsp. allspice, Ground
1/2 tsp. nutmeg, Ground
1/4 tsp. cloves, Ground
1 C. apple cider
1 tsp. vanilla extract
Icing
1/2 C. sugar
1/4 C. butter or margarine
1/4 C. buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda
In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.
Approximately 3 T. granulated sugar for preparing pans
2 C. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg lightly beaten
2/3 C. packed brown sugar
1/2 C. apple butter
1/3 C. pure maple syrup
1/3 C. apple cider cider
1/3 C. nonfat plain yogurt
3 T. canola oil
1 1/4 C. confectioners’ sugar sifted
1 tsp. vanilla extract
1/4-1/3 C. pure maple syrup
To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess. Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, 1/3 C. maple syrup, cider, yogurt and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter. To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts†in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
1 1/8 C. castor sugar or superfine sugar, divided
3/4 C. sifted cake flour
1/4 tsp. salt
9 egg whites
1 1/2 tsp. vanilla extract
3/4 tsp. cream of tartar
1/4 C. confectioners’ sugar for dusting
1 C. white sugar
2 1/3 C. fresh or frozen cranberries
6 T. water
2 T. cornstarch
1/2 C. heavy cream
3 T. confectioners’ sugar
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray, then line with parchment paper. In a medium bowl, whisk together 1/2 C. of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan. Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, and then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow cooling in the rolled position. In a saucepan over medium heat, combine one C. of white sugar, cranberries and water. Simmer until the cranberries burst, about five minutes. Whisk in the cornstarch, and simmer just until thick, about two minutes. Transfer to a bowl, cover and refrigerate. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter.
3 tablespoons margarine
1/3 cup sugar
1 each large egg
3/4 cup unbleached flour
24 ounces cream cheese, softened
3/4 cup sugar
3 tablespoons unbleached flour
3 each large eggs
1 16 oz. can halved * peaches (drained and pureed)
1/4 cup Almond Flavored liqueur
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
3 tsp. Amaretto
3 tsp. Light Corn Syrup
1 tsp. Unsweetened Orange Juice
2 C. Vanilla Wafer Crumbs
½ C. plus 2 tsp. sifted Powdered Sugar, divided
2 tsp. Unsweetened Cocoa
Combine amaretto and corn syrup in a small saucepan; bring to a boil, stirring until blended. Combine orange juice, wafer crumbs, ½ C. sugar and cocoa in a medium bowl; stir until blended. Add amaretto to crumb mixture, stirring well. Shape mixture into 1†balls. Roll balls into remaining 2 tsp. powdered sugar. Store in air tight container.
4 T. melted butter
1-1/2 C. vanilla cookie crumbs
1-14 oz. can sweetened condensed milk
1 tsp. lemon zest or peel
1 tsp. almond extract
8 oz. sour cream
1-21 oz. can of cherry pie filling
Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving.  Blueberry or strawberry pie filling can be substituted for the cherry.
1 C. slivered almonds
1/4 C. honey
1 T. butter
1 T. grated orange peel
1 dash salt
2 1/2 C. corn flakes
Combine almonds, HONEY, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes and mix carefully. Spread on buttered baking sheet. When cool, break into small pieces.
2 C. plain yogurt, or dairy sour cream
3 T. honey
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 lb. natural or tropical trail mix, (nuts, dried fruits, coconut)
3 large oranges, peeled and sectioned
3 bananas, peeled and thinly sliced
3 pears, cored and sliced
2 grapefruit, peeled and sectioned
Combine yogurt, honey and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.
2 C. 2% milk
1 small package vanilla instant pudding mix
1 package (1/2 oz. each) sugar-free powdered lemonade mix, undiluted (For testing,
Crystal Light Lemonade Mix in 1/2 oz. tub was used)
1/2 container (8 oz. s) frozen nondairy whipped topping, thawed
Lime zest
Kiwi limes for garnish
Mini muffins
Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth. Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth. Spoon into parfait glasses, zest lime over the lemonade mousse, and garnish with thin slices of key limes. Chill until ready to serve.