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Category: Desserts & Fruit

Instant Pot Apple Crisp

Instant Pot Apple Crisp

Instant Pot Apple Crisp

8 apples small green apples are great, cored and peeled, sliced thick or cubed

1 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg optional but good if you like that flavor

1/2 tsp vanilla extract

1 c water

1/2 c old fashioned oats not instant, for topping

1/4 tsp cinnamon for topping

3 T. butter melted, for topping

1/4 c flour for topping

1/2 c brown sugar for topping

 

Remove skins (no more than 1/2 or they’ll get mushy) from apples and put them into THICK cubes or thick slices if you’d rather. Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like, vanilla, 1 c. brown sugar, and water into your pot and stir together. Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough or want to ensure they don’t get too soft, then set to time to 0. This doesn’t mean it won’t cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer. While that’s cooking mix together your old-fashioned oats, 1/4 tsp cinnamon, 3 T. melted butter, 1/4 c. flour and 1/2 c brown sugar until combined well. Do a quick release, then lift lid.  Set your Instant Pot to sauté and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min).  Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on sauté (more will break up apples). After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

1/4 C. green grapes

3/4 C. red grapes

2 tsp. lemon juice

1 tsp. lemon zest

2 T. honey

Optional: sliced almonds

 

Remove grapes from stem and place in two dessert dishes.  Mix honey with lemon juice and lemon zest in a small bowl.  Spoon over the grapes and serve.

Very Berry Salad

Very Berry Salad

2 T. lemon juice

2 T. orange liqueur (recommended: Cointreau)

2 tsp. honey

1 16-ounce container strawberries, trimmed

1 8-ounce container blueberries

1 6-ounce container raspberries

1/4 C. chopped fresh mint leaves

In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

Yield:  4-6 servings

Calories: 83

Fat: 0g

Fiber: 4g

Fluffy Boiled Icing

Fluffy Boiled Icing

Fluffy Boiled Icing

 

1 cup sugar

1 egg white

½ tsp. flavoring (vanilla or other)

1/4 tsp. cream of tartar

3 T. hot water

 

Combine egg white, sugar, cream of tartar, flavoring, and water in top of double boiler, beating until thoroughly mixed. Place over boiling water and beat constantly until icing stands in peaks. Remove from heat and add flavoring. Frost cake. Start by adding a layer of frosting to top of bottom layer. Place top layer over bottom. Frost sides, then top.

RHUBARB SUNDAES

RHUBARB SUNDAES

RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.

triple berry crème fraiche cake

triple berry crème fraiche cake

triple berry crème fraiche cake

 

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup granulated sugar

1/2 cup (4 oz) creme fraiche (can substitute sour cream)

3 large eggs

1 tsp. vanilla extract

zest of 1 lemon

1/2 cup neutral oil, such as canola oil

2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)

lemon glaze

 

1/4 cup confectioners’ sugar

2 tsp. lemon juice

 

Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside. In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended. Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean. While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners’ sugar and lemon juice until no lumps remain and set aside. When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

 

Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.  Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!

Apple-Spice Dump Cake

Apple-Spice Dump Cake

1 can apple pie filling (21 oz)

1 box spice cake mix (18 oz)

1 C. melted margarine or butter

1/2 C. chopped walnuts or pecans

 

Preheat oven to 350 degrees.  Pour pie filling into greased 9 x 13-inch pan.  Sprinkle dry cake mix over filling.  Pour melted margarine over cake mix and top with nuts.  Bake for 30 to 40 minutes.

 

Yield:

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Fiber:

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

1 tablespoon fresh or dried lavender flowers

¼ cup boiling water

3 cups fresh blueberries

1 tablespoon unsalted butter

2–4 tablespoons raw honey

1 cup heavy cream

 

Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.  Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.

 

Adorable Pig Sugar Cookies

Adorable Pig Sugar Cookies

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Pink Powdered Sugar Frosting

Pink Fondant

Small Tube of Black Icing

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 6 to 8 minutes in preheated oven. Cool completely.  Frost with pink icing; decorate with fondant snout and ears.  Finish by adding eyes, nostrils, and mouth with black tube icing.

 

Yield:

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kid, dessert, sweets, cookies, baking

Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

6 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 C. butter, at room temperature

2 C. granulated sugar

3 large eggs

2 tsp. peppermint extract

1 1/2 C. sour cream

 

1 C. butter, at room temperature

1 tsp. peppermint extract

4 C. powdered sugar

Pinch of salt

6 tsp. heavy cream

crushed candy canes, for decoration

 

Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside. In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the sour cream and the peppermint extract, mix well.  Gradually start adding the dry ingredients, beating just until combined. Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight. Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats. Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking. Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely. To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 C. at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy. Frost each cookie and top with crushed candy canes.

 

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Lemon Lime Layer Cake

Lemon Lime Layer Cake

Lemon Lime Layer Cake

1 C. unsalted butter, room temperature, plus more for pans (2 sticks=1 C.)

2 1/2 C. all-purpose flour spooned and leveled, plus more for pans

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 T. lemon zest

1 1/2 C. sugar

2 large eggs plus 3 large egg yolks

1/4 C. fresh lemon juice

1 C. low-fat buttermilk

Lime Buttercream

7-8 C. confectioners’ sugar

2 limes juiced

6 T. lime zest

1 C. butter softened to room temperature

8-10 T. milk

 

Preheat oven to 350 degrees. Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 C. sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.  While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!

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.