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Category: Desserts & Fruit

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

 

3/4 C. butter room temperature

2/3 C. granulated sugar

2/3 C. brown sugar

1 tsp. pure vanilla extract

1/2 C. 100% pumpkin puree

2 large eggs

2 1/4 C. AP flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

 

4 T. unsalted butter room temperature

6 oz. cream cheese room temperature

2 1/2 – 3 C. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

 

Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.

 

Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!

Pluot Tart

Pluot Tart

 

 

9-inch square puff pastry (half of a 17.3-oz. package)

2 T. apricot jam

1 pound (2 or 3) pluots, rinsed and cut into thin wedges (try “flavor grenade” in late august-September)

1 egg, lightly beaten

2 T. turbinado sugar

 

Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet. Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar. Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool.

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

8 ounces cream cheese

1/2 C. (or more) caramel sauce (homemade or store-bought)

1/2 C. (or more) toffee bits

sliced apples, pears, pretzels for serving (at least 4-5 apples)

 

Place cream cheese on a serving dish. If you’d like, shape into a round and indent in the center to hold more caramel. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with sliced apples, pears, or pretzels.

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

 

1 1/2 C. butter, softened to room temperature

2 C. sugar

4 eggs

1 tsp. vanilla

1 tsp. almond extract

5 C. flour

1 1/2 tsp. salt

1/2 tsp. baking powder

 

8 oz cream cheese, softened to room temperature

1/2 C. butter, softened to room temperature

5 C. powdered sugar

1 tsp. vanilla

1/2 tsp. almond extract

dash of salt

Food coloring (optional)

2-3 tsp. milk if needed

 

Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined. Press into a 17″ x 12″ rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.

Vanilla Strawberry Cupcakes with Cream Cheese Frosting

Vanilla Strawberry Cupcakes with Cream Cheese Frosting

1 C. granulated sugar

1/2 C. butter

2 eggs

2 tsp. vanilla extract

1 1/2 C. all-purpose flour, unbleached

1 3/4 tsp. baking powder

1/2 C. milk

8 ounces strawberry preserves, all-fruit if possible

Frosting:

2 8-ounce packages of cream cheese, softened

1/2 C. milk

1/3 C. granulated sugar

1/3 C. confectioners’ sugar

2 T. butter, softened

24 strawberries, fresh

 

Preheat oven to 350 F. Line 2 muffin pans with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared C.. Carefully drop 1 T. of preserves onto top of batter. Bake 20 to 25 minutes. Cake is done when it springs back to the touch. Let cool. To make frosting; Combine milk and granulated sugar; beat until sugar dissolves. Beat butter and cream cheese until well combined. Add milk mixture and beat well. Add icing sugar and beat until fluffy. Fill a piping bag and decorate the cooled C.cakes. You can also bring a zip-closed bag filled with icing, snip the corner at the picnic and decorate there. Keep the strawberries in cooler until ready to serve. To make these patriotic, dot C.cakes with blueberries in addition to the strawberry.

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

3/4 C. maraschino cherries, finely chopped (about half of a 16oz jar)

3/4 C. soft butter

1 C. sugar

2 eggs

1/2 tsp. vanilla

1/2 tsp. almond extract

2 1/2 C. flour

1/2 tsp. salt

1/4 tsp. baking powder

 

4 oz cream cheese, softened to room temperature

1/4 C. butter, softened

1/2 tsp. vanilla

1/4 tsp. almond extract

dash of salt

2 1/2 – 3 C. powdered sugar

 

For bars: Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries. Press dough into a well-greased 9×13″ pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges. Cool bars completely, then frost with cream cheese frosting. Frosting: Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars

Figs and Sweet Mascarpone Cheese

Figs and Sweet Mascarpone Cheese

 

6 fresh black mission figs

2 C. mascarpone cheese

3 T. confectioner’s sugar

Zest of 1/2 an orange

Fresh mint

Place mascarpone cheese, confectioner’s sugar and orange zest in the bowl of a food processor. Pulse to just combine ingredients. Refrigerate until ready to use. To serve, halve figs, placing three pieces on each plate with a dollop of sweetened mascarpone cheese. Garnish each plate with fresh mint sprig.

Mango & Lime Pops

Mango & Lime Pops

Mango & Lime Pops

1/2 cup sugar

1/2 cup water

2 small ripe mangoes, peeled, pitted, and cut into chunks

1/2 cup lime juice (from about 4 limes)

1/2 to 1 teaspoon cayenne pepper

Pinch of kosher salt

 

Make a simple syrup by combining the sugar and water in a small saucepan and warming over medium heat just until the sugar dissolves. Cool completely. Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor. Blend well, pour into molds, and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Hiking Day Granola and Dried Cherry Chocolate Chip Cookies

Hiking Day Granola and Dried Cherry Chocolate Chip Cookies

1 C. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 stick unsalted butter, softened

3/4 C. firmly packed light or dark brown sugar

1 large egg

1/2 tsp. pure vanilla

1-1/2 C. granola

1/4 C. dried cherries, chopped

1 C. semisweet chocolate chips (6 oz.) (or white chocolate chips)

 

Preheat the oven to 350 F. Mix the flour, baking soda, baking powder and salt together in a bowl. Cream the butter and sugar together in another bowl until lightly and fluffy. Add the egg and beat until well combined. Add the vanilla. Stir in the dry ingredients, granola and finally the dried cherries and chocolate chips.  Drop the dough by rounded T. 2″ apart onto buttered cookie sheets and bake in the middle of the oven 12 to 15 minutes or until golden. Cool on racks.

 

4th of July Molded Salad

4th of July Molded Salad

2 (3-oz.) packets strawberry gelatin dessert mix

1 1/2 C. cran-raspberry juice

1 1/2 C. cold raspberry-flavored club soda

1 tsp. fresh lemon juice

1 lb. hulled, sliced strawberries (2 C.)

1/2 pt. blueberries (about 1 C.)

1/2 Granny Smith apple, peeled and cored, cut in 1/2-inch pieces

1 C. mini-marshmallows (optional)

 

Place gelatin in a medium bowl. Heat juice to boiling and pour over the gelatin. Stir until completely dissolved, about 2 or 3 minutes. Mix in cold soda and lemon juice. Refrigerate the mixture about 1 hour, stirring occasionally, until it has the consistency of raw egg white. (Or, set the bowl of gelatin into a larger bowl of ice and water to cool it, stirring frequently, about 12 to 15 minutes.) Into the thickened gelatin, mix in strawberries, half the blueberries, the apple and marshmallows (if using). Stir to distribute fruit evenly. Reserve remaining berries for garnish. Pour fruit and gelatin mixture into a 5-C. ring mold. Chill until very firm, about 4 hours, or overnight. (This salad can be made 1 to 2 days ahead. Store it in the mold, covered with foil wrap, until ready to serve.)    To serve, dip the mold into a large bowl of very hot water for 10 seconds. Place a flat serving plate on top of the mold and, holding the plate firmly in place

Raspberry- Orange Gelatin Mold

Raspberry- Orange Gelatin Mold

2 C. cold water, divided

1 T. plain gelatin (measure – one packet will not contain 1 level T.)

1 T. sugar

1 C. orange juice with pulp

1/2 tsp. orange extract

1 navel orange, peeled, sectioned, and cut into small chunks

1 C. raspberries, fresh or frozen loosepack

Whipped cream (aerosol)

 

Place 1/2 C. water in a saucepan. Sprinkle on the gelatin. Allow to stand for 10 minutes. Gradually add the remaining 1 1/2 C. water while whisking constantly to partially dissolve the gelatin. Add the sugar. Cook over medium heat, whisking constantly, for 2 minutes, or until the gelatin is dissolved. Remove the saucepan from the heat. Stir in the orange juice and extract. Pour the mixture into an 8″ x 8″ baking dish. Refrigerate for 1 1/2 hours, or until partially gelled. Fold in the orange and raspberries. Cover and refrigerate for at least 2 hours, or until set. Serve with a spritz of whipped cream (2 T. per serving).

 

Yield: 9 servings

Calories: 66

Fat: 2g

Fiber: 1g

Rum- Glazed Pineapple

Rum- Glazed Pineapple

2 T. pineapple juice or water

1 T. brown sugar

2 tsp. better butter or trans-fat free spread

1/4 tsp. rum extract

8 pineapple rings, fresh or canned, packed in juice, drained

4 tsp. sour cream

1 T. finely chopped macadamia nuts

 

In a nonstick skillet set over medium heat, combine the juice or water, sugar, Better Butter or spread, and extract. Whisk to combine. Place the pineapple in the skillet. Cook for about 2 minutes on each side, or until sizzling. Place 2 pineapple rings on each of 4 dessert plates. Drizzle the pan sauce over the pineapple. Top each serving with 1 tsp. sour cream. Sprinkle on the nuts.

 

Yield: 4 servings

Calories: 113

Fat: 4g

Fiber: 1g

Mixed Berry Custard Pie

Mixed Berry Custard Pie

12 ounces fresh or frozen berries of your choice (if using frozen berries, defrost in a bowl overnight in the refrigerator)

4 large eggs

3/4 C. whole milk

1 tsp. vanilla extract

1 C. sugar

2 T. plus one tsp. flour

1 9-inch homemade or store-bought unbaked pie crust

 

Position an oven rack in the middle of the oven; preheat to 375 degrees. If your berries are still frozen, defrost in a microwave set on low. Be sure to retain any juices from the berries. Whisk together the eggs, milk and vanilla extract in a medium bowl. Add the sugar and flour; combine until smooth. Arrange the berries in an even layer in the unbaked pie shell and pour in any reserved juices. Pour the egg-milk mixture over the berries. Bake for about 45 to 50 minutes or until the center of the pie has set. Transfer to a wire rack to cool completely before serving.

Chocolate Peppermint Polka Dot Pigs

Chocolate Peppermint Polka Dot Pigs

1 1/2 cups flour

1/2 cup dutch-processed cocoa powder

1/4 tsp. salt

1 1/2 sticks butter, softened (3/4 cup)

3/4 cup granulated sugar

1 lg. egg

1 tsp. vanilla extract

1/4 tsp. peppermint extract

4 oz. good quality white chocolate

1 tsp. shortening

pink paste food coloring

pig shaped cookie cutter

pastry bag

 

Sift the flour, cocoa and salt into medium size bowl and set aside. Beat the butter until creamy in bowl of electric mixer. Add sugar and beat until light and fluffy, about 2 minutes. Add egg and mix well. Add vanilla and peppermint extract, scraping sides of bowl as you go. Gradually add flour mixture and mix just until blended. Be careful not to over mix. shape dough into a disc and wrap in plastic wrap for at least 2 hours. preheat oven to 325 degrees. Line baking sheet with parchment paper. Roll dough out on a lightly floured surface to about 1/4 of an inch. Using pig cookie cutter cut out pigs and arrange on cookie sheets about 1/2 inch apart. Reroll scraps and cut out more. Bake cookies for about 8 to 10 minutes until they no longer look wet but should still be soft. Cool on wire racks. Melt white chocolate and shortening in microwave for about a minute. Add pink food coloring to turn mixture a pale pink. Put in pastry bag fitted with plain tip and pipe varied size circles onto pig. Be sure to make a smaller circle for the eye. Let dry completely before packaging or storing. Makes about 15 cookies (depending on size of cutter).

Hamburger Cookies

Hamburger Cookies

 

1/2 C. vanilla frosting

Red and yellow paste or gel food coloring

40 vanilla wafers

20 peppermint patties

1 tsp. corn syrup

1 tsp. sesame seeds

Shredded Coconut (optional)

 

Place 1/4 C. frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting.  Sprinkle with coconut, if desired.  Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Gingered Autumn Fruit Crisp

Gingered Autumn Fruit Crisp

3 T. confectioners’ sugar

2 tsp. cornstarch

2 C. (about 1 pound) sliced anjou or bartlett pears

2 C. (about 1 pound) sliced mcintosh apples

2 C. (about 1 pound) sliced red or purple plums

2 T. finely chopped crystallized ginger

2 tsp. vanilla extract

 

3/4 C. old-fashioned oats

2 T. brown sugar

1/2 tsp. apple pie spice

2 T. cold better butter or trans-fat free spread

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears, apples, plums, ginger, and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, brown sugar, and apple pie spice. Toss with a fork to mix. With the fork, break the Better Butter or spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Scatter over the reserved fruit. Bake for about 55 minutes, or until golden and bubbly. Let stand for 10 minutes before serving. Serve warm or at room temperature.

 

Yield: 9 servings

Calories: 152

Fat: 2.5g

Fiber: 4g

 

 

 

 

 

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

2/3 C. milk

1/3 C. maple syrup (pure syrup is best)

1/3 C. butter, softened

1 egg

3/4 tsp salt

3 C. bread flour

1 pkg. active dry yeast (2 1/2 tsp)

 

Filling:

1/2 C. packed brown sugar

2 T.P bread flour

4 tsp ground cinnamon

6 T.P cold butter

 

Maple Icing:

1 C. confectioner’s sugar

3 T.P butter, melted

3 T.P maple syrup

1-2 tsp milk

 

Dissolve yeast in 2/3 C. warm milk. Add the rest of the dough ingredients. Knead until dough is springy. Place in a greased bowl (turning once to grease top), cover with a light towel, and place in warm area until doubled in bulk. Turn dough onto a lightly floured surface. Roll into two 12×7 rectangles. In a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the sugar over each rectangle. Roll up jelly-roll style, starting from a long side. Pinch seam to seal. Cut each roll into 12 slices. Place cut side down in one greased 13x9x2 inch baking pan. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 F for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. In a small mixing bowl, combine confectioner’s sugar, butter, maple syrup, and enough milk to achieve desired consistency. Spread over warm rolls.

Fat-Free Pumpkin-Spice Ring

Fat-Free Pumpkin-Spice Ring

1 1/4 C. cake flour (not self-rising)

1 tsp. ground cinnamon

3/4 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

2 C. confectioners’ sugar

12 to 14 large egg whites (1 2/3 C.)

1 1/2 tsp. cream of tartar

1 1/2 tsp. vanilla extract

1/2 16-ounce can (1 C.) solid-pack pumpkin (not pumpkin-pie mix)

 

Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 C. confectioners’ sugar; set aside. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 C. confectioners’ sugar, 2 T. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 C. beaten egg-white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners’ sugar.

 

Yield: 16 servings

Calories: 100

Fat: 0g

Fiber:

Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

3 oz. cream cheese, softened

1 C. + 1 T. cold half & half

1 T. pourable Splenda (or equivalent in packets)

1 1/2 C. thawed SF Cool Whip

2 four-serving size boxes SF vanilla instant pudding

1 16 oz. can plain pumpkin (not the pie mix)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

 

Mix cream cheese, 1 T. half & half and Splenda with a wire whisk until smooth and creamy. Gently stir in Cool Whip. Spread on bottom of pie crust. Cover and place in freezer. Pour 1 C. half & half into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving. Garnish with additional whipped cream and nuts, as desired.

Perfect Pumpkin Pie

Perfect Pumpkin Pie

1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

 

Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.  Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Easy Lemon Sticky Buns with Pistachios

Easy Lemon Sticky Buns with Pistachios

Easy Lemon Sticky Buns with Pistachios

 

2 teaspoons yeast

3â…“ cup all-purpose flour

3 tablespoons granulated sugar

¾ teaspoon salt

¼ cup butter, melted

1 cup whole milk, slightly warmed (about 30 seconds in the microwave)

3 tablespoons water

1 egg, beaten

For the filling:

1 cup granulated sugar

zest of 2 meyer lemons

4 tablespoons unsalted butter, very soft

¼ teaspoon powdered ginger

¼ cup meyer lemon juice (juice from approximately 2 lemons) See note

½ cup salted, roasted pistachios shelled and coarsely chopped (plus more for topping if desired)

For the egg wash

1 egg yolk

1 teaspoon cold water

For the glaze

(see note below)

2 cups powdered sugar

juice of 3 meyer lemons

 

If you are making this in the bread machine: Place the yeast in the bottom of the bread machine, then add the flour, sugar, and salt. Whisk together the melted butter, slightly warmed milk, water, and egg then pour over the dry ingredients in the bread machine. Use the dough setting. If you are making this by hand or with a standing mixer: sprinkle the yeast over the warmed milk and let it sit for a few minutes until foamy. Stir in the butter, egg, sugar, and 1 cup of flour. Then add the salt and remaining flour, mixing as you add until completely incorporated. Knead for about 5 minutes or until the dough is smooth and soft. Place dough in a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise for 1 hour or until doubled. While the dough is rising, mix together the sugar, butter, ginger, and lemon juice and zest for the filling. Refrigerate until dough is ready, or for at least 30 minutes. Line 2 large baking sheets with parchment paper. To assemble the buns divide the dough into 8 equal portions for large buns (as pictured here) or 16 equal portions for smaller buns. To make them equal, I weigh the dough (it should be about 2 pounds) and then weigh each portion (about 4 oz for large buns) so they will be the same size – this is of course not strictly necessary. On a lightly floured surface, roll each dough portion into a flat, oblong shape (as pictured above). Spread a generous tablespoon of the lemon filling and sprinkle with chopped pistachios. Roll this up. Then, using a very sharp knife, make two slices along the length of the roll (see picture above). Gently pull this apart to expose the filling, then take an end of the roll in each hand and twist in opposite directions until the roll is completely twisted (as pictured above).

Take the twist and tie it into a simple knot. Place on the prepared baking sheet. You will have to bake these in two batches, but I have had great success even with the different rise times.  Cover the assembled buns with a towel and leave them to rise for about an hour, or until puffy. Preheat oven to 350 degrees Fahrenheit Whisk together the egg wash and lightly brush the outside of each roll. Bake for 25 to 30 minutes or until golden. Whisk together the glaze ingredients and drizzle over the cooked buns. Sprinkle with additional chopped pistachios and enjoy!

 

  1. Meyer Lemons are superior in this recipe. I have not tried it with other Lemons.
  2. If you are making these for dessert and want them to be delightfully indulgent, use the full glaze recipe. If you are making them for breakfast or brunch and don’t like them as sweet, only make half of the glaze recipe. They are good both ways.
Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

2 C. quar­tered straw­ber­ries

3 Granny Smith green apples, peeled, halved, cored and cut into slices

3 stalks of rhubarb, diced

2 table­spoons freshly squeezed lemon juice

1 tea­spoon lemon zest

1/4 C. sugar

1/4 C. cup spelt flour

For the crum­ble

1/2 C. spelt flour

3/4 C. old-fashioned oats

1/4 C. sugar

1/4 C. brown sugar

1/2 tea­spoon salt

1/4 tea­spoon cin­na­mon

1/4 pound (1 stick) cold unsalted but­ter, grated

Method

 

Preheat oven to 400 degrees F. In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar, and flour. Place the mixture in a 9×13 baking dish. For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit. Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp, and the juices are bubbly. Serve either warm or room temperature.  (Or a cold slice as breakfast!)

Lemon Verbena Sorbet

Lemon Verbena Sorbet

Lemon Verbena Sorbet

1 C. fresh lemon verbena leaves, gently packed

1 C. sugar

1/4 C. freshly squeezed lemon juice

3 C. ice water

 

In a food processor, puree the verbena leaves and the sugar until a paste begins to form, scraping down the sides of the bowl as needed (this took me about 1 minute). Add the lemon juice and process for 15-30 seconds more, until the mixture looks like wet green sand. In another bowl, combine the mixture and the ice water, stirring until the sugar is dissolved, then pass through a fine mesh strainer to remove any bits of verbena. Pour into your ice cream maker and freeze according to manufacturer’s directions.

Decadent Grape Salad

Decadent Grape Salad

1/2 lb green grapes 

1/2 lb red grapes 

1/2 lb black grapes 

8 oz. cream cheese, softened 

1 (7 oz.) jar marshmallow cream 

3-5 drops vanilla 

1/4 C. very coarsely chopped pecans or walnuts 

 

In a good-sized bowl, beat the cream cheese until fluffy. Add the marshmallow cream and vanilla and mix well. Slice grapes in half and add to the sauce. Add nuts and fold to cover the grapes. Cover and refrigerate for one hour before serving.

Vanilla Cupcakes with Raspberry Butter Cream Frosting

Vanilla Cupcakes with Raspberry Butter Cream Frosting

Vanilla Cupcakes with Raspberry Butter Cream Frosting

 

1 C. Granulated Sugar

1 Stick Un-Salted Butter, softened

2 Eggs

2 tsp. Vanilla Extract

2 tsp. Baking Powder

1/8 tsp. Salt

1 1/3 C. All Purpose Flour

1/3 C. Whole Milk

 

For the Frosting:

1 Stick of Unsalted Butter, softened

½ C. Raspberry Preserves

½ tsp. Vanilla Extract

1 16oz Box of Powdered Sugar

Fresh Raspberries, for garnishing

 

Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOTOVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.  This is a thick batter.  A rounded ice cream scoop works well.  Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.  To make the frosting combine all the frosting ingredients except the fresh raspberries and mix together to combine.  Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the Cupcakes. Top with a few fresh raspberries.

Red, White and Blue Parfaits

Red, White and Blue Parfaits

8 oz. cream cheese, softened

1 16-oz. container vanilla yogurt

2 T. lemon juice

2 pints fresh strawberries, washed, hulled and sliced

2 pints fresh blueberries, washed

Whipped topping for garnish

8 parfait glasses or other clear glasses

 

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 C. of cream cheese mixture in the bottom of each glass followed by 1/4 C. strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp

Filling:

3 C. blueberries

1 C. cranberries

1/2 tsp. lavender flowers

3/4 C. sugar

 

Topping:

1-1/2 C. crushed oatmeal graham crackers

1/2 C. brown sugar

1/2 C. melted butter

1/2 C. sliced almonds

 

Preheat oven to 350 degrees F.  Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan. Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.  Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.

Berry-Rhubarb Tiramisu

Berry-Rhubarb Tiramisu

4 C. sliced fresh rhubarb

3/4 C. sugar

1 vanilla bean, split lengthwise in half

1 pint strawberries, sliced

3 large egg yolks

1/3 C. sugar

1/4 C. water

8 oz. (1 C.) mascarpone cheese

1-1/2 C. heavy or whipping cream, beaten until stiff

1-1/2 packages (3 oz. each) ladyfingers

6 whole strawberries, for garnish

 

Bring rhubarb, 3/4 C. of the sugar and half of the split vanilla bean to boil, stirring, in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes or until rhubarb softens. Transfer to bowl. Remove vanilla bean half. With small knife, scrape out seeds. Stir seeds and strawberries into rhubarb mixture. Refrigerate, stirring occasionally, until cold.  Meanwhile, combine yolks, remaining 1/3 C. sugar, remaining half of vanilla bean and 1/4 C. water in large stainless-steel bowl. Place bowl over large saucepan with 1 inch of gently simmering water. Cook mixture, stirring constantly, 8 to 10 minutes or until thickened. Remove bowl from water and whisk until cool. Remove vanilla bean half; scrape out seeds into egg yolk mixture and whisk in mascarpone. Gently fold in whipped cream.  Arrange half the ladyfingers in bottom of a 1-1/2- to 2-quart serving dish. Spread with half the fruit mixture. Cover with half the cream mixture. Repeat layering, ending with cream mixture. Garnish with whole strawberries, if desired.

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

½ C. cream cheese, soft

½ C. butter, soft

1 C. sugar

1 egg

¼ tsp. salt

¼ tsp. baking powder

1 C. flour

Strawberry Jam (or whatever flavor you fancy)

 

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Put a small dollop of jam on top of each dough mound and swirl it around with a toothpick. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown. Makes about 3 dozen.

Lime Tartlets

Lime Tartlets

Vegetable cooking spray

2 T. granulated sugar

2 T. confectioners’ sugar

1/2 C. butter cut up (no substitutes)

1-1/4 C. all-purpose flour

1/2 tsp. grated fresh ginger

3/4 C. granulated sugar

1 tsp. grated lime peel

1/4 C. fresh lime juice

3 large egg yolks

1 large egg

2 T. butter cut up (no substitutes)

Confectioners¿ sugar, for garnish

 

Heat oven to 350 degree F. Lightly coat twelve 1-3/4-inch miniature muffin-pan C. (or mini muffin pans) with vegetable cooking spray. For the pastry, pulse the 2 T. granulated and confectioners¿ sugars together in a food processor to blend. Add 1/2 C. butter and pulse to break up into small pieces. Add flour and ginger; pulse until fine crumbs form. Turn crumbs out onto counter and gently gather until dough holds together. Divide dough in half. Roll each piece into a 12-inch log; wrap one log in plastic wrap and refrigerate. Cut remaining log crosswise into 12 equal pieces. Press each piece into bottom and up side of a muffin C.. Bake 16 to 18 minutes or until pastry is golden.  Meanwhile, for the lime curd whisk together the 3/4 C. granulated sugar, lime peel, lime juice, egg yolks and egg in a medium saucepan. Cook 5 to 8 minutes, stirring, over medium-low heat, until mixture thickens (do not boil). Strain mixture through a fine sieve into a medium bowl; stir in 2 T. butter until melted.  Reduce oven temperature to 300 degrees F. Using half the Lime Curd, fill tartlet shells. Bake 10 to 12 minutes or until filling is set. Transfer pan to a wire rack. Remove tartlets from pan when slightly warm, then cool completely. Cool pan. Repeat process with remaining pastry log and Lime Curd. Garnish with confectioners¿ sugar, if desired. Makes 2 dozen tartlets. 

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Mango Whip

Mango Whip

1 pkg. (4 serving size) white chocolate or vanilla instant pudding mix

1 1/4 C. Reduced Fat Milk

1 tsp. vanilla

3 medium mangos

1/2 (8 oz.) tub non-dairy frozen light whipped dessert topping, thawed

2 T. chopped pistachios

 

In a medium mixing bowl prepare pudding mix according to package directions using the 1 1/4 C. Milk. Stir in vanilla. Set aside.  Seed and peel mangoes. Cut fruit into wedges. Divide fruit among six chilled dessert bowls. Fold whipped topping into pudding mixture; spoon over fruit. Top with chopped pistachios.

Love Letter Pastries

Love Letter Pastries

Love Letter Pastries

1 pie crust, refrigerated

Peaches, sliced

Strawberries, sliced

Pears, sliced

Raspberries, sliced

Sugar

Flour

Whipping cream

 

Sprinkle flour over the cutting board and unroll the pie crust. Cut off the edges of the pie crust to form a square, then cut the large square into four smaller, even squares. Using a small heart-shaped cookie cutter, cut four small hearts from the leftover edge pieces of the pie crust. Place the four squares of pie crust onto a baking pan lined with parchment paper. Arrange slices of peaches and strawberries on two of the squares, then place slices of pear and raspberries onto the other two. Sprinkle sugar and flour over the fruit, then fold three corners of the pie crust inward to form the “envelope.” Place the small heart-shaped piece of pie crust at the meeting point of the three corners and brush with whipping cream. Bake the fruit-filled love letters at 350ºF for 15-20 minutes, then share with the ones you love!

Nutmeg Beignets

Nutmeg Beignets

3 to 3-1/4 C. all-purpose flour

1 package active dry yeast

1-1/4 tsp. grated fresh nutmeg or 1 tsp. ground nutmeg

1 C. milk

1/4 C. sugar

2 T. shortening

1/2 tsp. salt

1 egg

Shortening or cooking oil for deep-fat frying

Sifted powdered sugar (optional)

Honey

 

In a large mixing bowl, stir together 1-1/2 C. of the flour, the yeast, and nutmeg. In a small saucepan heat and stir milk, sugar, the 2 T. shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.  Add milk mixture to the flour mixture. Add the egg. Beat the mixture with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make soft dough.  Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.  Turn dough out onto a slightly floured surface. Cover; let rest 10 minutes. Roll into a 15×12-inch rectangle; cut into thirty 3×2-inch rectangles. Cover; let rest 20 minutes (dough will not be doubled).  Heat 3 inches of shortening or oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in hot fat about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degrees F oven while cooking remaining beignets. If desired, lightly sift powdered sugar over beignets. Serve warm, drizzled with honey. Makes 30 beignets.

Sugar Drop Doughnuts

Sugar Drop Doughnuts

3 C. all-purpose flour

1 C. granulated sugar

1 T. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 C. milk

2 large eggs

3 T. melted butter

1 tsp. vanilla extract

1 1/4 C. confectioner’s sugar

Pour enough veg. oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365 F. Combine flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl and mix well. Whisk milk, eggs, melted butter, and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. Drop batter by rounded spoonfuls into hot oil. Cook until golden on all sides (about 2 minutes) Drain on paper towels. Sprinkle confectioners’ sugar.

Lemon Cardamom Apple Cake

Lemon Cardamom Apple Cake

Lemon Cardamom Apple Cake

2 apples, cored and thinly sliced, skin on

1.5 C. (170 gr.) self-raising flour, sifted

pinch of salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

1 C.  (200 gr.) sugar

1/3 C. (80 ml.) of olive oil

2 whole eggs and two egg yolks

1/2 C. (125 gr.) greek yogurt

1 tsp. vanilla

zest of half a lemon

almond flakes for sprinkling

1 T. demerara sugar

 

Preheat oven to 180 C (350 F) and line the bottom of a 23 cm. (9 in.) greased cake pan with parchment paper. In a medium bowl, combine sifted flour, salt, cinnamon, and cardamom. In a separate bowl, mix together olive oil and sugar until light and fluffy. Then, whisk in your whole eggs and egg yolks, one by one, until well incorporated into the mixture. Add yogurt, lemon zest, and vanilla and mix until smooth. Fold the flour and spices into the wet mixture in three batches until just combined. Cover the bottom of the cake pan with about a third of the apple slices. Pour half of the cake batter over the top and cover with another third of the apple. Pour in the rest of the cake batter and top with the remaining apple slices, flaked almonds, and about 1 T. of demarara or white sugar. Bake for about 35-40 minutes until golden or until a toothpick inserted into the middle comes out clean. Leave to cool for at least 15 minutes before transferring from pan.

Lemon Yogurt Cake with Ginger-Thyme Syrup

Lemon Yogurt Cake with Ginger-Thyme Syrup

Lemon Yogurt Cake with Ginger-Thyme Syrup

 

2 1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 C. butter, room temperature

1 1/2 C. white sugar

4 eggs

1/2 C. lemon juice

2 T. lemon zest

1 C. plain, whole milk yogurt

 

Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3″) loaf pan. Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside. In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don’t worry–it will come together when the dry ingredients are added. Add dry ingredients and mix gently just until blended. Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers. Meanwhile, while the cake is baking, make the ginger-thyme syrup.

 

1 C. sugar

1/2 C. water

2″ piece of fresh, peeled ginger, sliced into coins

3 large sprigs of thyme

 

Combine all the ingredients in a heavy saucepan and bring to a boil, stirring gently until the sugar dissolves. Lower the heat a little and cook until the syrup has thickened slightly, about 10 minutes total. Strain out the ginger and thyme and keep warm until the cake is out of the oven. I did this by leaving the pan on my stove top, which was warm from the oven below. Remove cake from the oven, turn out onto a rack and let cool 5 minutes. Place on a serving plate and spoon some of the syrup over the cake, allowing it to soak in. You will most likely not use all of the syrup but it’s very nice to whisk a T. or so into some heavy whipping cream to serve along side the cake. Or you can keep it in the refrigerator, where it will come in handy for cocktails.

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread

 

4 eggs

3 cups sugar

1/2 cup olive oil

1/2 cup unsweetened applesauce

16oz can pureed pumpkin

4 tsp cinnamon

1 tsp vanilla

1 tsp pumpkin pie spice

2/3 cup water

 

Sifted Together:

3 1/3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

 

Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).

For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.

Honey Ginger Melons

Honey Ginger Melons

 

6 C. melon (honeydew and cantaloupe are my favorites) – cut into 1 inch cubes

1/4 C. honey

2 tsp. ginger root – minced

1 tsp. lime zest

1 tsp. orange zest

 

In a microwave-safe bowl, mix together the honey, zests and ginger root. Heat on high in microwave for about 20 seconds. Set aside and allow to cool. In a large bowl, toss the melon pieces with the sauce. Serve immediately. You can store this in the refrigerator for 5 days, but it’s always best when super fresh.