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Category: Desserts & Fruit

Chocolate Malted Whopper Drops

Chocolate Malted Whopper Drops

1 3/4 cup all-purpose flour

1 cup carnation malted milk powder (I used Ovaltine Chocolate Malt Mix)

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 stick plus 3 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup whole milk (I used low-fat milk and it worked fine)

2 cups Whoppers, coarsely chopped

6 oz. bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)

 

Preheat your oven to 350 F.   Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats. Sift together the flour, malted milk powder, cocoa, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

Pumpkin Shortbread Dessert

Pumpkin Shortbread Dessert

 

1-3/4 C. sugar, divided

1-1/2 C. all-purpose flour

1/2 C. cold butter

4 eggs, lightly beaten

1 can (29 ounces) solid-pack pumpkin

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

2 cans (12 ounces each) evaporated milk

Whipped cream and additional ground cinnamon, optional

 

In a bowl, combine 1/4 C. sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired. Yield: 15-18 minutes.

Pumpkin Cream Cheese Pie

Pumpkin Cream Cheese Pie

 

1 package (8 ounces) cream cheese, softened

3 T. confectioners’ sugar

1/2 tsp. vanilla extract

1 unbaked pastry shell (9 inches)

FILLING:

1-2/3 C. heavy whipping cream

1-1/2 C. canned pumpkin

2 eggs, lightly beaten

3/4 C. sugar

1-3/4 tsp. pumpkin pie spice

 

In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator.

Olive Oil Cake with Rosemary and Lemon

Olive Oil Cake with Rosemary and Lemon

Basic cake recipe:

1 ¼ C. all-purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

2 eggs, at room temperature

1 C. sugar

½ C. fruity extra-virgin olive oil

¾ C. milk

 

Additions:

2-3 T. chopped fresh rosemary

The zest of 2 small lemons

The juice of 1 small lemon

1 cup grated Reggiano-Parmigiano

Several cranks of freshly ground black pepper

 

Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake. Serve warm or at room temperature.

Summer Berry Mille Feuille

Summer Berry Mille Feuille

1 red or green apple

juice of ½ a lemon

1 tablespoon honey

½ cup mascarpone cheese

1 cup berries

 

Raspberry sauce

½ cup raspberries (frozen)

¼ cup caster sugar

 

FOR THE SAUCE: Place frozen raspberries and sugar in a food processor with the blade attachment and pulse 5-8 times until the raspberries are crushed. Place in an airtight container and store in the freezer.

 

FOR THE APPLES: In a medium bowl, mix the honey and lemon juice. Slice the apples thinly, using a mandolin slicer and drench slices in the lemon and honey mixture. Set aside for 5 minutes to soak.

 

Spread a thin layer of mascarpone cheese on two slices of apples. Place one layer on a plate and top with berries, place the second slice of apple on top and top with another layer of berries. Top with another slice of apple and drizzle, with raspberry sauce.

Watermelon Slice Cookies

Watermelon Slice Cookies

1/3 cup butter (no substitutes)

1/3 cup of shortening

3/4 C. sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 tablespoon orange juice or milk

1 tsp vanilla

2 cups of all purpose flour

red food coloring

1 egg white

1 tablespoon of water

Green coarse sugar

Miniature semisweet chocolate chips

 

Stir together flour, baking powder, and salt in a bowl and set aside. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar – beat till fluffy. Beat in egg, orange juice or milk, and vanilla until combined. Add in your food coloring (takes about 8 drops to get the red) Slowly mix in the flour mixture till combined. Divide dough in half. Cover and chill dough for 3 hours or until easy to handle.  Stir together egg white and water. Roll each half of dough on a floured surface until 1/4 inch thick. Cut with a floured 3-inch round cookie cutter. Cut cookies in half. place on an ungreased cookie sheet lined with parchment paper. Press a few chocolate pieces into each. Bake in a 375 degree F oven for 5 to 7 minutes or until bottoms begin to brown; do not allow to brown on top.  Transfer to wire racks and cool. In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edges. dry

Homemade Thin Mints

Homemade Thin Mints

1/2 cup butter, softened

1/4 cup brown sugar

2 T. white sugar

1 egg

1 tsp. vanilla

2 T. cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup flour (plus a little more for rolling)

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended. Transfer bowl to fridge and chill cookie dough for at least 15 minutes. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake at 350 for 10 minutes.

 

Chocolate Coating

 

2 cups Andes Chocolate Chips

1 cup semi-sweet chocolate chips

1/2 T. Crisco

 

In a double boiler, melt chocolates and stir in crisco until smooth and creamy.

 

Once cookies have cooled they’re ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.

 

Peanut Butter & Jelly Crumb Cake

Peanut Butter & Jelly Crumb Cake

1 3/4 cups all purpose flour

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

3/4 cup buttermilk

1 large egg

1 cup crunchy peanut butter, room temp. (not natural)

for jam drizzle:

1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)

Confectioners’ sugar for decoration (optional)

Preheat oven to 350F. Lightly grease and flour an 8×8 square baking pan.  In a large bowl mix the flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt.  Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ – 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).  With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don’t worry.  Take the remaining flour mixture that was set aside and add the cup of peanut butter to it.  Mix until you have a nice, almost dry crumbly mix.  Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.  Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean. While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly,  and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn’t need to do this as after it’s melted it does thicken a bit.  When slightly cooled drizzle cake with the ‘melted jam. Then dust with confectioners’ sugar if desired. Cool on a wire rack before slicing.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake

 

1 (12 ounce) package frozen unsweetened red raspberries, thawed

3 ounces cream cheese, softened

1/4 tsp. almond extract

1 quart vanilla ice cream, softened

2 (12 ounce) cans or bottles cream soda

Fresh raspberries (optional)

 

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 C. of the cream soda. Cover and blend until smooth. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Almond Crescents

Almond Crescents

 

1 1/2 C. sliced blanched almonds

1 C. unsalted butter, softened

1/2 C. sugar

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 C. all-purpose soft wheat flour

Pinch of salt

Sifted powdered sugar

 

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.

String-of-Lights Cookie Wreath Shop

String-of-Lights Cookie Wreath Shop

1 C. butter, softened

1 C. margarine, softened

1 C. sifted powdered sugar

4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Plastic drinking straw

Frosting

20 to 25 chocolate-flavored candy coating drops, melted

Small pastry brush or paintbrush

Red or black licorice, cut into 8″ strips

Several 20″ x 30″ sheets of green tissue paper or Christmas fabric

 

Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8″ thickness on a lightly floured surface. Cut out cookies, using a 3″ spade-shaped cookie cutter. Place on ungreased baking sheets. Make a hole in “socket end” of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks. Spread Frosting on the “bulb end” of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush “socket end” of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Note: Use these cookies as tree ornaments or as edible place cards at a children’s party. Write names on frosted cookies using tubes of decorating gel.

 

Frosting:

7 C. sifted powdered sugar

1 (5-ounce) can evaporated milk

1 tsp. vanilla extract

25 vanilla-flavored candy coating drops, melted

Paste food coloring

 

Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at HIGH 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring.

Lemon Grass-Coconut Sorbet

Lemon Grass-Coconut Sorbet

10 stalks fresh lemon grass (about 12 oz.), rinsed

1 1/2 C. sugar

1/4 tsp. salt

1/4 C. lemon juice

1 C. coconut milk (stir before measuring)

Peel toughest outer layers from lemon grass; discard. Cut into 1/2-inch lengths. In a 2- to 3-quart pan over high heat, combine lemon grass, sugar, salt, and 2 1/2 C. water. Stir until liquid comes to a boil. Reduce heat; simmer, stirring occasionally, until light golden, about 20 minutes. Pour through a fine strainer into a bowl, pressing on solids; discard solids. Nest bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer. Pour into an ice-cream maker (at least 1 qt.) and freeze. Scoop into bowls or, for a firmer consistency, freeze airtight up to 3 days.

Mexican Chocolate Streusel Brownies

Mexican Chocolate Streusel Brownies

 

3/4 C. butter, cut into chunks

9 ounces unsweetened chocolate, finely chopped (about 2 C.)

1 1/2 C. firmly packed brown sugar

1 C. granulated sugar

5 large eggs

1 1/2 T. vanilla

1 1/2 tsp. almond extract

1 1/2 C. all-purpose flour

1 1/2 tsp. ground cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

Mexican chocolate streusel

 

In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).

 

Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 C. all-purpose flour and 1/4 C. firmly packed brown sugar until well blended. Add 5 T. butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Lemon Light Fruit Dip

Lemon Light Fruit Dip

 

8 oz. Sour Cream

4 oz. Cream Cheese, softened

3 tsp. Frozen Lemonade Concentrate, thawed

1 tsp. Honey

Lemons

 

In medium bowl combine all ingredients except lemons.  Cover and refrigerate to blend flavors (at least 2 hours).  Halve lemons and carefully scrape out the pulp to form small “bowls” made of the rind.  Spoon dip into the lemon bowls.  Top with a little grated lemon zest.  Serve with assorted fruits for dipping.

Red, White and Blue Salad

Red, White and Blue Salad

1 C. pitted and chopped Northwest fresh sweet red cherries

1 C. pitted and chopped Northwest Rainier cherries

1 large Northwest white peach*, pitted and cubed (about a C.)

1 C. fresh blueberries

Minted Honey Lemon Dressing

 

*Casaba melon, lichee, julienne jicama or cubed jack, swiss, mozzarella or cream cheese can be substituted. Toss together cherries, peach and blueberries. Sprinkle with dressing and toss gently.

 

Minted Honey Lemon Dressing.

 

Combine 2 T. fresh lemon juice, 1 T. each honey and olive oil, 2 tsp. chopped fresh mint and 1/4 tsp. salt. Mix well. Makes 1/4 C.

Lemon Black Eyed Susans

Lemon Black Eyed Susans

1 C. butter, softened

1/2 C. white sugar

1/2 C. brown sugar

1 egg

1 T. lemon juice

1 T. finely grated lemon rind

2 1/2 C. all-purpose flour

1/4 tsp. baking soda

1 tsp. salt

8 ounces chocolate kisses

Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest.  Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.

Oregon Blueberry Ice Cream

Oregon Blueberry Ice Cream

2 pints Oregon blueberries

1 quart whole cream

2 egg yolks or equivalent pasteurized egg substitute

¾-C. sugar

¼-C. water

1 lemon, juice & zest

Pinch salt

 

Pick through Oregon Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.  In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill. For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Oregon Blueberry Coulis

Oregon Blueberry Coulis

2 C. Oregon blueberries

1/3 C. sugar

1 T. balsamic vinegar

1 T. lime or lemon juice

 

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Oregon Blueberry Calfoutis

Oregon Blueberry Calfoutis

1 pound Oregon blueberries

3 T. sliced almonds

3 T. unsalted melted butter

¾ C. sugar

¼ tsp. salt

4 large eggs

3 egg yolks

1 tsp. vanilla

¼ C. brandy

1¼ C. whipping cream

2/3 C. all purpose flour

 

Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 C. sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ C. cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.

Oregon Blueberry-Lemon Squares

Oregon Blueberry-Lemon Squares

2 C. rinsed Oregon blueberries

2¼ C. all-purpose flour

½ C. powdered sugar

1 C. (½ lb.) butter

4 large eggs

1 tsp. grated lemon peel

1/3 C. lemon juice

1 C. granulated sugar

½ tsp. baking powder

 

Mix flour and ½ C. powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9×13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with tsp. powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Blood Orange Thyme Upside Down Cake

Blood Orange Thyme Upside Down Cake

Blood Orange Thyme Upside Down Cake

4-5 blood oranges

3/4 cup (6 oz, weight) butter, softened and divided

1/2 cup brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 teaspoon dried thyme

1/2 teaspoon ground ginger

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

Preheat oven to 350-degrees F. Grate 1 T. of zest from oranges. Cut off tops and bottom of oranges. Carefully cut off rinds and pith of oranges from top to bottom, following curve of orange. Thinly slice oranges and remove any seeds. Set aside. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place back in oven for 3 minutes. Remove from oven and whisk slightly to blend; spread evenly across bottom of pan. Arrange blood orange slices evenly over top of butter/sugar. Reserve any extra slices for garnish. Set aside. In a bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl beat together remaining 1/2 cup softened butter, granulated sugar, orange zest, thyme and ground ginger until slightly lightened in color, about 3 minutes. Scrape down bowl as needed. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract until smooth. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Carefully spoon batter over blood orange slices in baking pan and gently spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35-45 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Serve with fresh whipped cream or vanilla ice cream.

Doctored Cake Mixes

Doctored Cake Mixes

Sugar Topped Muffins

 

18-1/4 oz. pkg. white cake mix with

pudding

1/2 t. nutmeg

1 c. milk

2 eggs

1/3 c. sugar

1/2 t. cinnamon

1/4 c. butter, melted

 

Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.

 

 

Lemon-Lime Cake

 

18-1/4 oz. pkg. lemon cake mix

3-1/2 oz. pkg. instant lemon pudding mix

3/4 c. oil

12-oz. can lemon-lime soda

16-oz. container cream cheese frosting

 

Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.

 

Rhubarb Cobbler

 

4 c. rhubarb, chopped

1 c. sugar

18-1/4 oz. pkg. white cake mix

3-oz. pkg. strawberry gelatin mix

1 c. water

1/3 c. butter, melted

 

Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

 

1 1/2 C. granulated sugar, plus 2 T.

3 large eggs

272 C. (300 g) all-purpose flour

1 C. (240 ml) whole milk

1 C. (240 ml) vegetable oil

3/4 tsp. baking powder

½ tsp. baking soda

½ tsp. (2 ml) vanilla extract

4 ounces (115 g) fresh figs, cut into 1/2-inch pieces

 

Position a rack in the center of the oven and heat the oven to 350° F (180°C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

 

12 fresh figs

6 large peaches

Flour

1/2 C. butter

2 T. sugar

5 egg yolks and 4 whites

A shot of rum

8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled

6 Amaretti cookies, ground

Pinch of salt

Butter and flour for prepping baking dish

Preparation:

Preheat oven to 275 F.

Butter and flour a fairly deep 9 or 10-inch baking dish.

 

Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.

 

Crème Anglaise

 

2 C. whipping cream

1 C. sugar

2 T. all-purpose flour

1/2 C. butter

1 T. vanilla extract

 

Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.

Root Beer Cake

Root Beer Cake

Root Beer Cake

 

18-1/4 oz. pkg. white cake mix

2-1/4 c. chilled root beer, divided

1/4 c. oil

2 eggs

1 env. whipped topping mix

 

Blend cake mix. 1-1/4 C. root beer, oil and eggs together: spread into a greased 13″x9″ baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. Blend remaining root beer and whipped topping mix together until soft peaks form frost cake. Makes 24 servings.

Speedy Little Devils

Speedy Little Devils

Speedy Little Devils

18-1/4 oz. pkg. devil’s food cake mix

1/2 c. margarine, melted

3/4 c. creamy peanut butter

13-oz. jar marshmallow crème

 

Blend cake mix and margarine in a large mixing bowl: remove 1 1/2 C. mixture and set aside. Press remaining mixture into a lightly greased 13″x9″ baking pan: set aside. Mix peanut butter and marshmallow creme together: spread over cake mixture in pan. Sprinkle reserved cake mixture on top: bake at 350 degrees for 20 minutes. Cut into bars to serve. Makes one to 1-1/2 dozen.

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

1 C. unsalted butter, room temp.

3 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 C. sugar

2 tsp. finely grated orange zest

4 large eggs, separated, room temp.

1/2 C. milk

1 C. strawberry jam

Citrus Glaze

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray or brush with butter and dust with flour. Whisk together flour, baking powder and salt. With an electric mixer, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into the batter. Spoon 2 T. batter into each prepared C.. Make an indentation in the middle of each; fill with 1 T. jam. Top with an additional 2 T. batter, covering jam entirely. Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn the cakes onto wire racks and let cool completely. To finish, drizzle cakes with glaze, and let set, about 30 minutes. Glazed Cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.

 

Orange Glaze

 

1 1/2 C. powdered sugar, sifted

1/4 tsp. finely grated orange zest

3 Tbsp. fresh orange juice

 

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

Red Velvet Cupcakes

Red Velvet Cupcakes

1 1/2 cups Flour (may use all-purpose or cake flour)

3 Tablespoons Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1 teaspoon Salt

2/3 cup Buttermilk

1 1/2 teaspoons White Vinegar

2 teaspoons Vanilla

1 teaspoon Red Gel Food Coloring (if using liquid red food coloring, you may want to add more)

1/2 cup Unsalted Butter (softened)

1/4 cup Oil

1 cup Sugar

2 large Eggs

Cream Cheese Frosting:

1/2 cup Butter (softened)

8 ounces Cream Cheese (softened)

3 1/2 cups Powdered Sugar

1 teaspoon Vanilla Extract

 

Preheat oven to 350 degrees. In a bowl, mix flour, cocoa powder, baking soda, and salt together. In another bowl, whisk together the buttermilk, vinegar, and red food coloring.  In a mixing bowl, beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer. Add vanilla.  Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.  Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean, about 16-19 minutes. Don’t OVERBAKE. Let cool.  In a bowl, whip together butter, cream cheese, powdered sugar, and vanilla. Spread all over the cooled cupcakes.

Cherry Clafouti

Cherry Clafouti

Cherry Clafouti

 

3 ½ C. Sweet Cherries, pitted

¼ C. Kirsh

¾ C. Wondra Flour

½ C. Granulated Sugar

4 large Eggs

1 large Egg Yolk

1 C. Milk

1 C. Heavy Cream

2 tsp. Vanilla

Powdered Sugar, for dusting

 

Preheat oven to 375.  Lightly butter a 13 x 9 baking dish.  Place cherries in bowl and add liqueur; let soak 15 minutes.  Drain cherries and spread into baking dish.  In small bowl, mix flour and sugar.  In large bowl whisk eggs with yolk, then whisk in milk and cream.  Add flour mixture to liquid and beat well to combine.  Add vanilla, stir, and pour evenly over cherries.  Bake until slightly puffy and browned, about 35 minutes.  Let cool for 10-15 minutes before serving.  Best eaten within a few hours of making; refrigerating toughens the dessert.

 

From Crowd Pleasing Potlucks

Valentine Cookie Pops

Valentine Cookie Pops

 

1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies

20 flat wooden sticks with round ends

1 1/4 C. vanilla creamy ready-to-spread frosting (from 1-lb container)

 Assorted small candies, or candy decors or nonpareils, if desired

10 yards red curling ribbon

 

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.  Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.  Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

 

Gelatin Boats

Gelatin Boats

Gelatin Boats

2 large oranges (halved)

4 oz. of packaged fruit gelatin (strawberry, orange, lime, etc.)

1 small mandarin orange segments (optional)

1 pint of fresh raspberries (optional)

8 small waxed paper triangles

8 party toothpicks

 

Squeeze the juice from the oranges (keep it to drink) without breaking the skin. Carefully scrap out the membrane and discard.     Make gelatin according to package directions, reducing the amount of water specified by a quarter if using fruit. Divide the fruit, if using b/w the orange halves, then fill with gelatin and refrigerate until set.     Take a wet knife and cut each orange half in half again. Thread a toothpick down the center of each waxed paper triangle, then set it in the gelatin

 

From First Meals

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.  For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

Lemony Lemon Brownies

Lemony Lemon Brownies

Lemony Lemon Brownies

The “Brownie” Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

 

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

 

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

 

Zest and juice two small/large lemons; set aside. {whatever you have}

 

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

 

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!
Chocolate- Dipped Almond Apricot Pouches

Chocolate- Dipped Almond Apricot Pouches

1/2 tsp. sugar

1/4 tsp. apple pie spice

1 egg white

1 T. water

1 ounce raw whole almonds (30 almonds)

1 bag (7 ounces) dried apricots (30 apricots)

2 ounces bittersweet chocolate, coarsely chopped

1/8 tsp. almond extract

 

Preheat the oven to 350°F. Coat a small baking sheet with vegetable oil spray. In a small bowl, combine the sugar and spice mixture. Stir to mix. In another small bowl, beat the egg white and water with a fork. Add the almonds to the egg white mixture and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and add to the sugar mixture. Toss with the fork to coat with the sugar mixture. Spread the almonds on the prepared pan. Spread out the nuts so they are separated. Bake for 10 minutes, stirring occasionally, or until sizzling. Let stand to cool. With a small sharp knife or kitchen scissors, cut a sideways pouch in the middle of each apricot. Insert an almond into each pouch. Press the opening to seal. (It’s okay if some of the almond shows as long as it sticks to the apricot.) Place the chocolate in a small microwaveable dish. Microwave on high power for about 90 seconds, or until melted. Add the extract. Stir until smooth. One at a time, dip the open side of the apricot pouch into the chocolate to coat about one-third of the apricot. Place on a plate. Continue until all the apricots are dipped. Refrigerate for about 30 minutes for the chocolate to set. Eat right away or store in an airtight tin in the refrigerator for up to 2 weeks.

 

Yield: 15 servings

Calories: 70

Fat: 3g

Fiber: 1g

Banana Snack Cake

Banana Snack Cake

1 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

salt

1 egg, separated

2 egg whites

1/2 C. granulated sugar, divided

1/4 C. canola oil

1/2 C. mashed ripe banana

1/4 C. low-fat buttermilk

2 tsp. confectioners’ sugar

2 tsp. unsweetened cocoa powder

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with vegetable oil spray. Dust with flour; set aside. On a sheet of waxed paper or in a bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside. Place the 3 egg whites in the bowl of an electric mixer. Beat on high speed for about 2 minutes, or until the whites are foamy. Continue beating, while adding 2 T. granulated sugar, for about 1 minute, or until the whites hold their peaks. Set aside. Do not wash the beaters. In a clean mixing bowl, combine the oil and remaining 6 T. sugar. Beat until smooth. One at a time, beat in the egg yolk, banana, and buttermilk, mixing well. Gradually add the reserved dry ingredients, mixing on low speed until smooth. Stir a large spoonful of the reserved egg whites into the batter. Fold in the remaining whites. Pour the batter into the reserved pan; spread the top evenly. Bake for 30 to 35 minutes, or until golden and the cake starts to come away from the sides of the pan. Allow to cool in the pan on a rack for 5 minutes. Turn onto the rack to cool completely. To serve, in a small bowl, combine the confectioners’ sugar and cocoa powder. Place in a small sieve and sift over the top of the cake.

 

Yield: 9 servings

Calories: 176

Fat: 7g

Fiber: 2g

Devil’s Food and Cheesecake Cupcakes

Devil’s Food and Cheesecake Cupcakes

1 C. all-purpose flour

1/3 C. unsweetened cocoa powder

3/4 tsp. baking soda

salt

3 T. canola oil

2 T. better butter or trans-fat free spread, at room temperature

1 ounce unsweetened baking chocolate, chopped

2/3 C. sugar

3 T. sugar

2 tsp. vanilla extract, divided

1 egg, beaten

1/3 C. reduced-fat buttermilk

1/3 C. hot water

1/4 C. (2 ounces) reduced-fat cream cheese, at room temperature

1/4 C. (2 ounces) fat-free cream cheese, at room temperature

 

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. On a sheet of waxed paper, combine the flour, cocoa powder, baking soda, and salt. Stir to blend. Set aside. In a microwaveable bowl, combine the oil, Better Butter or spread, and chocolate. Microwave on high power for 1 minute, or until hot. Stir until smooth. Transfer to a mixing bowl. Add 2/3 C. sugar and 1 tsp. vanilla. Beat with a wooden spoon until smooth. Measure 3 T. of the egg and add to the batter. (Reserve the remainder.) Beat until smooth. Gradually add the reserved dry ingredients alternately with the buttermilk and water. Mix until blended. Dollop 1 heaping T. of batter into each C. in the reserved pan. In a bowl, beat the cream cheeses with a wooden spoon until very smooth. Add the remaining 3 T. sugar, the remaining amount of the beaten egg, and the remaining 1 tsp. vanilla. Blend slowly to incorporate and then beat until very smooth. Dollop the batter in equal amounts in the center of each C.. Cover evenly with the remaining chocolate batter. Swirl with the back of a spoon to even the tops. Bake for about 20 minutes, or until a C.cake springs back when pressed lightly with a finger. Be sure to beat the egg well with a fork before measuring by T.fuls. If the egg white clumps are too big, it may be hard to get an equal blend of yolk and white.

 

Yield: 12

Calories: 185

Fat: 8g

Fiber: 2g

Iced Lemon Cupcakes

Iced Lemon Cupcakes

3/4 C. all-purpose flour

1/3 C. fat-free soy flour

3/4 tsp. baking powder

1/2 tsp. baking soda

salt

1/3 C. better butter or transfat free spread at room temperature

2 tsp. better butter or transfat free spread at room temperature

1 C. confectioners’ sugar, divided

1 1/2 tsp. grated lemon peel

2 eggs

1/2 C. plain fat-free yogurt

1/2 tsp. lemon extract

3 tsp. lemon juice

 

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. In a mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to blend. In the bowl of an electric mixer, beat 1/3 C. Better Butter or spread for 1 minute, or until smooth. Add 1/2 C. sugar and the lemon peel. Beat for 30 seconds, or until smooth. Add the eggs, one at a time, beating after each addition. Add the yogurt and lemon extract. Mix on low speed to blend. Gradually add the reserved dry ingredients, mixing on low speed to blend. Dollop the batter into the prepared C.. Bake for about 15 minutes, or until the C.cakes are lightly browned and spring back when pressed. Remove to a rack to cool completely. In a small bowl, combine the remaining 1/2 C. sugar, the remaining 2 tsp. Better Butter or spread, and 2 tsp. lemon juice. Whisk until smooth. Add up to 1 tsp. more lemon juice if needed to make a spreadable consistency. Spread over the C.cakes.

 

Yield: 12 servings

Calolries: 134

Fat: 5g

Fiber: 1g