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Category: Desserts & Fruit

Mom’s No Bake Cookies

Mom’s No Bake Cookies

2 C. Sugarcookies
3 T. Cocoa
1/2 C. Milk
1 stick Margarine
1/2 tsp. Salt
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Over medium heat, melt margarine, sugar, milk, salt and cocoa. Heat to a rolling boil and cook over medium/medium high burner exactly one minute (under or over cooking will affect the texture of the final cookie, causing it to be chalky or to fail to set up). Remove from heat; add vanilla and peanut butter, stirring until melted. Stir in oats until well mixed. Drop by tablespoonfuls onto waxed paper.

Next Best Thing to Robert Redford

Next Best Thing to Robert Redford

Mix 1 C. flour, 1/2 C. softened butter and 1 C. finely chopped pecans and pat into 9 x 13″ pan. Bake for 15 – 20 minutes; remove from oven; cool. Whip together 8 ounces cream cheese and one C. powdered sugar. Fold in half a 9 oz. container of cool whip. Spread over cooled crust. Combine 1 6 3/4 oz package of instant chocolate pudding with 1 6 3/4 ounce package of instant vanilla pudding. Beat in 3 C. cold milk until smooth and thickened. Layer over the cream cheese. Spread remaining cool whip on the top. Grate a chocolate candy bar and sprinkle over the cool whip. Refrigerate overnight.

Jam Tarts from Finland (Joulutortuttu)

Jam Tarts from Finland (Joulutortuttu)

1 cup butter, soft
1/2 teaspoon salt
1 egg yolk
8 oz. cream cheese
2 cups all-purpose flour
2 tablespoons heavy cream
1 cup apricot jam
powdered sugar

Place first 6 ingredients in a large bowl and use your hands to mix together. Wrap in plastic and chill for 2–3 hours. Preheat oven to 350°F. Roll the dough out in flour until thin, and cut into 3” squares. Place 1 teaspoon of jam in every square. Cut 1 slit in every corner. Pull down alternate corners of the square. Place on a baking tray covered with parchment paper.  Bake until golden, about 12–13 minutes. Cool on a wire rack. Dust with powdered sugar.

Quick Coffee Cake

Quick Coffee Cake

2 C. Sifted Flour
2 tsp. Baking Powder
1/2 C. Sugar
3/4 tsp. Salt
6 T. Shortening
1 Egg, well beaten
1/2 C. Milk

Topping:
1 1/4 T. Butter
1 T. Flour
4 T. Sugar
1/2 tsp. Cinnamon.

Prepare topping by mixing flour, sugar and cinnamon. Cut in butter, then set aside. Sift flour twice with salt, sugar and baking powder. Cut in the shortening. Combine egg and milk and add to dry ingredients, stirring well until blended. Turn into a greased 9″ layer pan and spread topping over. Bake at 400 degrees for 25 minutes. Cut in wedges while still in pan. Serve.

Angel Grahams

Angel Grahams

1 C. Butter, melted
1 C. Sugar
1/2 C. canned Milk (??? Evaporated or Condensed?)
1 Egg, lightly beaten
1 C. Coconut Flakes
1 C. Nuts
1 C. Graham Cracker Crumbs
Whole Graham Crackers
2 C. Powdered Sugar
1/2 stick Margarine
2 tsp. Vanilla

Cover bottom of 9 x 13” pan with layer of graham crackers. Combine butter, sugar, milk and egg in a saucepan. Cook, stirring constantly, until boiling. Add coconut, nuts and crumbs; mix well. Pour over crackers in pan and spread evenly. Top with another layer of crackers. Make frosting by mixing powdered sugar, margarine and vanilla and spread over graham crackers. Chill well, then cut into squares.

Doris’ Chocolate Oatmeal Cookies

Doris’ Chocolate Oatmeal Cookies

1 C. Flour, measured after sifting
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Rolled Oats
1/2 C. Shortening
1 C. light Brown Sugar
1 Egg, well beaten
2 ounces unsweetened Chocolate, melted
1 tsp. Vanilla
1 C. moist Shredded Coconut

Add baking soda, baking powder and salt to sifted flour and sift again. Stir in rolled oats. In separate bowl, cream together shortening and sugar. Add egg and melted chocolate; mix until smooth. Stir in dry ingredients. Add vanilla and coconut, mix well. Drop by tablespoonfuls onto a greased baking sheet. Press down in grid pattern with back of fork. Bake at 325 degrees 12-15 minutes.

Fanouropita (Greek Cake for Lost Things)

Fanouropita (Greek Cake for Lost Things)

3 3/4 C. (about 18 3/4 oz.) all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
1 C. (about 7 oz.) sugar
3/4 C. olive oil
3/4 C. freshly squeezed orange juice from about 3 large oranges
1 tsp. vanilla extract
Confectioners’ sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease springform pan with olive oil and dust with flour, knocking out any excess. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners’ sugar before serving. Garnish with slices of orange if desired.

Cathy Tyner’s Unusual Sugar Cookies

Cathy Tyner’s Unusual Sugar Cookies

1/2 C. Powdered Sugar
1 C. Butter
1 Egg
1 tsp. Vanilla
1/2 tsp. Almond Extract
2 1/2 C. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Cream of Tartar
Granulated Sugar

Sift together all dry ingredients except granulated sugar. Mix all wet ingredients together, then add to flour mixture, stirring until well combined to form dough. Refrigerate at least 2 hours. When dough is chilled, heat oven to 350 degrees. Divide dough and roll portions into 3/16th inch thickness on lightly floured board. Cut into shapes and place on cookie sheet. Sprinkle with granulated sugar, or leave plain for decorating. Bake 7-8 minutes.

Pearl King’s Mississippi Mud Bars

Pearl King’s Mississippi Mud Bars

2 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 1/2 C. Flour
1/3 C. Cocoa
1/4 tsp. Salt
2 tsp. Vanilla
1 C. Chopped Nuts

Cream sugar, eggs and oil. Sift flour, cocoa and salt. Add dry ingredients to egg mixture; beat well. Add vanilla and nuts. Bake in 13”x9” pan at 350 degrees 30-35 minutes. While cake is still hot, top with small jar of marshmallow crème. When slightly cooled, spread with mud bar frosting.

Mud Bar Frosting

1/3 C. Margarine
1/2 C. Cocoa
1/3 C. Evaporated Milk
1 tsp. Vanilla
2 1/2 C. Powdered Sugar
1/2 C. Chopped Nuts

Melt margarine, stir in cocoa and milk. Cook 1 minute (do not boil). Remove from heat and add remaining ingredients. Stir until smooth and spread over marshmallow crème on mud bars.

Pumpkin Cookies

Pumpkin Cookies

1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.

Frosting:
3 T. Butter
4 T. Milk
½ C. Brown Sugar
1 C. Powdered Sugar

Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.

Fastnachts

Fastnachts

1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

1 3/4 cup flour
1/4 tsp salt
2 eggs
2 egg yolks
1 T. vanilla
3/4 cup butter, softened
1 cup sugar
1 cup chocolate chips

Preheat oven to 325 degrees. Spray/Grease 9in loaf pan. In a bowl. whisk flour and salt. Set aside. In a mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Slowly, add in eggs, yolks and vanilla. Beat until fluffy. About another 3 minutes. Add flour mixture in gradually. Beat on low until combined. Fold in chocolate chips. Pour batter into prepared pan. Bake 60 minutes or until knife inserted comes out clean. Let cake cool for 20-30 minutes before removing from pan.

Butter Fudge Mallow Cake

Butter Fudge Mallow Cake

1 2/3 C. Sifted Flour
1 1/2 C. Sugar
1 1/4 tsp. Salt
1/2 C. Cocoa
1/2 C. Shortening
1 C. Milk
1 T. Vanilla
3 Eggs

Heat oven to 350 degrees. Grease and flour 13 x 9 pan. Sift dry ingredients into bowl. Add shortening, milk and vanilla. Beat 2 minutes with mixer on medium speed or 300 strokes by hand, scraping bowl frequently. Pour into pan. Bake about 45 minutes or until toothpick inserted comes out clean. Cool. Finish with filling and frosting.

Aunt Velma’s Chocolate Creams

Aunt Velma’s Chocolate Creams

1 Can Sweetened Condensed Milk
2 lb. Powdered Sugar
2 Cubes Butter
1 C. finely chopped Pecans

Mix well. Store overnight in fridge. Next day roll in small balls. Chill.

Melt 2 12oz. packages of chocolate chips with 1/2 cake paraffin over low heat. Dip balls into chocolate.

Middle Eastern Baklava

Middle Eastern Baklava

½ C. butter, melted
1 package (16 oz.) phyllo dough, thawed
¾ C. unsalted pistachio nuts, finely chopped
1/3 C. sugar
1/3 C. honey
2 tsp. cinnamon
2 tsp. juice from lemon

Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough. Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet. Using a knife, cut the baklava into 1 ½” diamonds. Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle syrup over top and let cool.

Gram’s Pecan Balls

Gram’s Pecan Balls

1/2 lb. Margarine
2 tsp. Vanilla
4 T. Sugar
2 C. Flour
2 C. Nuts

Cream margarine, sugar and vanilla; add flour and finely diced nuts. Roll into small balls. (Roll dough into a long rope about the diameter of a dime and slice into 1” pieces to easily make balls all the same size.) Place on cookie sheet and bake in middle of oven at 350 degrees about 15 minutes, until lightly browned. After cooling, place into paper bag with powdered sugar, shake to coat. Repeat.

Pink Peppermint Cookies

Pink Peppermint Cookies

1 C. butter
1/2 C. sugar
1 egg
12 drops red food coloring
3/4 tsp. peppermint extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 T. chocolate syrup

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

Campbell’s “Candy Cane” Christmas Cookies

Campbell’s “Candy Cane” Christmas Cookies

1/2 C. butter
1/2 C. shortening or butter
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 C. powdered sugar
2 1/2 C. flour
1 tsp. salt
red food coloring
2 tsp. Peppermint Vanilla Bean Sugar

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 tsp. dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Fresh Plum and Lime Custard Hand Pies

Fresh Plum and Lime Custard Hand Pies

1 1/4 C. chopped plums
2-4 T. sugar (see note above)
1 T. cornstarch or arrowroot powder
Enough pie dough for one double crust pie
8-10 T. lime curd (about 1 T. per pie)
1 egg, lightly whisked
Demerara sugar, for sprinkling (optional)

Preheat oven to 350 degrees. In a medium bowl, combine plums, sugar and corn starch; set aside. Roll pie dough to about 1/8″ thickness in one or two rectangles (two is easier to manage; they do not need to be perfect rectangles). Using a sharp knife or pizza cutter, cut strips that are about 4″ wide and 10″ long (again, these are rough measurements that don’t need to be exact). Place about a T. of lime curd in the middle of the strip, about 2 1/2″ from the bottom edge. Pile a spoonful of plums on top and fold each strip in half, making a hand pie that is roughly 4″ wide and 5″ long. Line up the three cut edges and crimp closed with a fork. Transfer finished hand pies to a parchment lined baking sheet. Add a splash of water to the egg and whisk some more to make an egg wash. Using a pastry brush, brush egg wash over the top of each hand pie. Sprinkle with demerara sugar and bake in preheated oven for 20-22 minutes, until the crust is golden brown. Remove from oven and allow pies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling completely. Serve warm or keep for up to 2 days on the counter or up to 4 in the refrigerator.

Hot & Sour Cherry Preserves

Hot & Sour Cherry Preserves

1 1/2 lb. (4 C.) Sour Cherries, pitted
1 1/3 C. Sugar
2 T. Lemon Juice
¼ tsp. Cayenne Pepper

Gently stir together the pitted cherries, sugar, and lemon juice in a large nonreactive bowl. Cover and let the mixture sit at room temperature for 1 hour, then cover and refrigerate overnight. Transfer the macerated fruit mixture to your preserving pot using a spatula to scrape any sugar that has settled to the bottom of the bowl. Add the ground cayenne and, over high heat, bring the mixture to a boil that cannot be stirred down. Continue to boil, stirring frequently until the mixture passes the plate test, about 12 minutes. You can reduce the heat near the end of the cooking time if the mixture begins to scorch. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

LTS Honey Boy Taffy

LTS Honey Boy Taffy

2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey

Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.

Fresh Peach Fritters

Fresh Peach Fritters

1 C. flour
1 tsp. salt
1 tsp. baking powder
2 TBLs sugar
1/2 tsp. cinnamon
2 eggs
1/3 C. milk
1 tsp. melted butter
1-1/4 C. diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 C. peaches)
granulated sugar in flat-sided bowl or a powdered sugar glaze
oil for fryer or deep frying pan

1 C. powdered sugar
milk, enough to make a drizzling consistency.

Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 C. batter into hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Pistachio Baklava Cake

Pistachio Baklava Cake

Cake Layer:

2 C. Panko or regular bread crumbs (about 4 oz.)
1 C. pistachio, whole and roasted
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. nutmeg
4 large eggs, room temperature
3/4 C. (5-1/4 oz.) granulated sugar
4 oz. (1 stick) unsalted butter, melted and cooled slightly
Orange-scented syrup, recipe to follow
1-1/2 C. pistachios, toasted and ground, for decorating

Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers.

Baklava Layer

3 oz. (6 T.) unsalted butter, melted
16 sheets of phyllo pastry
1 C. pistachio,toasted and ground
Orange scented syrup, recipe to follow

Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 C. syrup into each pan. Set aside to cool completely. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.)

Orange-scented Syrup

1 C. (5 oz.) of granulated sugar
1/4 C. honey
3/4 C. water
2 tsp. lemon juice, freshly squeezed
1/4 tsp. rose water
1/2 tsp. orange flower water

Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.)

Assembly: Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it’s not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava shards, press slightly to make sure they adhere to cake. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.

Puff-Puff

Puff-Puff

2 C. warm water
2 ¼ tsp. active dry yeast (1 packet)
3 ½ C. flour
½- 3/4 C. sugar
½ T. salt
Oil for deep frying

Mix salt, sugar, water, and yeast . Set aside for 5 minutes. Add flour and mix. Let the mixture rise for approximately 1- 2 hours. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. Using your hands grab a little bit of mixture at time and drop in the oil. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter

Stone Fruit Slaw

Stone Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Gelatin Pinwheel/ Fruity Roll-Ups

Gelatin Pinwheel/ Fruity Roll-Ups

1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well. Stir together water and Jell-o powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure Jell-o is dissolved. If necessary, return to microwave for 20 seconds or so to make sure Jell-o is dissolved and stir again. Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers. Whisk quickly until marshmallows are dissolved. Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top. Remove the pan from fridge. At this point, the Jell-o should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.

Gâteau Breton aux Pommes

Gâteau Breton aux Pommes

Salted caramel sauce
½ cup sugar
½ cup heavy cream
3 tablespoon Tbsp. unsalted butter
½ teaspoon kosher salt
Cake
12 tablespoons (1½ sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1¼ cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 lb.), peeled, cored, sliced ½” thick
2 tablespoons plus 1 cup plus sugar, divided
1 teaspoon baking powder
¾ teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Crème fraîche (for serving)

Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.

Place rack in middle of oven and preheat to 350°. Butter and flour cake pan; set aside. Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay). Whisk baking powder, salt, lemon zest, 1¼ cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 Tbsp. melted butter until smooth. Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.

Serve cake with caramel sauce and crème fraîche.

Graham Cracker Swirls

Graham Cracker Swirls

1 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup butter, chilled & cubed
1/4 cup honey
1/4 cup water
1/2 cup Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 cup of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Blueberry Syrup

Blueberry Syrup

If you don’t have enough to fill the final jar, refrigerate and use within a month.

6 cups blueberries, fresh or frozen
2 T. fresh-squeezed lemon juice
l tsp. finely grated lemon zest
4-5 cups sugar, to taste
6 pint-size canning jars and lids, sterilized

Have boiling water-bath canner ready. Rinse fruit in cold water, removing any stray stems and blemished berries. Drain well. Reserve 2 cups berries. Place the rest in a food processor and pulse briefly (or mash with a potato masher). Place in a 2-quart saucepan with lemon juice and zest. Bring to a boil over high heat, reduce to a low simmer and cook 5 minutes. Press cooked berries through a fine-mesh colander using the back of a wooden spoon to push through as much pulp and juice as possible. Discard dry pulp. You should have 4 to 5 cups thick juice. Return juice to pan and add an equal amount of sugar. Bring to a boil, reduce to simmer, add 2 cups reserved whole blueberries, and cook 2 minutes. Divide syrup among prepared jars, distributing whole fruit evenly and leaving 1/2 inch of head space. Wipe any spills from lip of jars. Seal with 2-part canning lids and place in a boiling water bath that covers tops of jars by 2 inches. Boil 15 minutes. Remove jars from bath and turn upside-down for 1 minute. Turn upright and cool. Check seals. Variations: Other berries may be substituted or mixed with the blueberries. Recipe may be cut in half. You may substitute a heat-proof sweetener such as Splenda for the sugar. Syrup can also be put up in half-pint jars.

Candied Grapefruit Peels

Candied Grapefruit Peels

4 grapefruits
1 1/2 C. sugar plus 1 C. for dusting
1 1/2 C. water
1/2 T. cardamom

There are two options to get to the peel. You can slice the grapefruit in wedges and carefully cut the fruit away from the rind with a knife (easiest) or slice the grapefruits in half and juice the grapefruit (you will still have to cut the remaining membrane away from the rinds). Slice rinds into strips. Bring a large pot of water (additional to the ingredients) to boil. Add strips and boil for 10 minutes. Remove the grapefruit strips and discard water. In the same pot, combine sugar and water and bring to a boil. Once boiling, reduce heat to medium-low and simmer. Add grapefruit and simmer for 15 to 20 minutes (amount of time will depend on the size of your pot) until there is no syrup remaining. Remove the grapefruit and allow to cool and dry on a cooling rack or parchment paper for 6 to 8 hours until no longer wet; they will still be tacky. On a plate, stir to combine 1 C. sugar and cardamom. Roll the grapefruit strips through the sugar until completely coated. Shake off any access. Serve or store in an air-tight container.

Strawberry Heaven

Strawberry Heaven

1 whole angel food cake
4 C. strawberries, hulled, half crushed, half sliced
1 1/2 C. light frozen dessert topping, thawed, or whipped cream
1 T. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 C. whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

Yield: 12 servings
Calories: 108
Fat: 1.7g
Fiber: 1.6g

Vanilla Custard Sauce

Vanilla Custard Sauce

2 cups whole milk
5 egg yolks
â…“ cup sugar
1 teaspoon vanilla extract

Pour milk into a medium-sized sauce pan and heat to the point where the milk begins to scald. Remove from heat. In a medium bowl, beat the egg yolks with the sugar. Very slowly, drizzle about half of the milk into egg yolk mixture, stirring constantly until the eggs are tempered. Then add tempered eggs back to the rest of the scaled milk. On low to medium heat cook mixture stirring continually watching to make sure it does not get too hot. If it does, the eggs will congeal and cook. (If you have to, keep removing the pan from the heat, stirring as you go.) Continue this for about five minutes or until mixture thickens. Immediately remove from heat, then add vanilla and stir. Place a fine sieve over a bowl and pour the custard mixture through the sieve to filter out any egg bits that started to congeal. Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate until completely cooled. The finished sauce can be stored in the refrigerator for up to a day and used as needed for recipes calling for custard sauce including Poached Pears in Red Wine or Apple Crisp.

Blueberries in Their Own Syrup

Blueberries in Their Own Syrup

5 C. Blueberries (1 ½ lb.)
1 ½ C. Sugar
2 T. Lemon Juice

Place the blueberries in a large nonreactive bowl. Take two handfuls of blueberries and smash them in your fists. The goal here is to keep most of the blueberries whole. Add the sugar and lemon juice and use a spatula to toss. Let the mixture sit on the counter for 1 hour. Refrigerate overnight.

Transfer the blueberry mixture to your preserving pot. Over high heat, cook until the bubbles begin to appear large and glassy, about 8 minutes. Remove from heat and test for doneness using the plate test. This preserve is done when you run your finger through a dollop of the cooled preserve, and it doesn’t run back together. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe the rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Lemon Cream

Lemon Cream

2 large eggs
½ cup of sugar
Zest of 1 small lemon
â…“ cup of lemon juice (about 3 lemons)
ice for cooling
2 tablespoons unsalted butter
½ cup heavy cream

Whip together the eggs and sugar until light and fluffy and a pale yellow. Mix in the lemon zest and the lemon juice. Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top. Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes. Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken. When slightly cooled, fold in the heavy cream and whisk until smooth. Allow to cool and enjoy! Keeps for 3 days in refrigerator.

Blueberry Pie

Blueberry Pie

Crust
2 cups flour
12 tablespoons butter, chilled and cut into pieces
2 tablespoons heavy cream, chilled
2 tablespoons apple cider vinegar, chilled
2 tablespoons ice water

Filling
4 cups blueberries
2 tablespoons lime juice
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla

Assembly
3 tablespoons butter
1 tablespoon heavy cream

For the crust: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.

For the filling: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.

For the pie: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11″ round, then fit it into a 9″ pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

Rummy Rainier Cherries

Rummy Rainier Cherries

A pound or so – of Rainier cherries, pits reserved. (You can use Bing or even sour cherries)
Half strength simple syrup (For every C. sugar, add two C. water)
Dark rum (one T. for each half-pint jar you end up filling)

Pit the cherries.. Do this over the pot you’ll be cooking in, and just drop the pits into the pot along with the cherries. The pits will give the cherries a slight amaretto flavor. Add in the sugar and water, and bring to a boil for five minutes. Remove the pits, and scoop the cherries into sterilized jars. Add one T. dark rum directly to each half-pint jar, then ladle in enough syrup to cover the cherries, leaving 1/2 inch of headroom. Seal the jars with sterilized lids and rings, then process in boiling water for 10 minutes.

Blackberry Anise Hyssop Sorbet

Blackberry Anise Hyssop Sorbet

4c Blackberry
1/3 C. Sugar
1 tsp. Lemon Juice

Toss blackberries with sugar and let it sit half a day to overnight. In a non-reactive pan, bring the mixture to a gentle simmer. Puree all ingredients on low speed in your blender; be careful not to grind up the seed. Strain and cool over ice bath.
Anise Hyssop syrup

30g/1oz. Anise hyssop, cleaned and destemmed
¾ C. sugar
I tsp. honey or agave nectar
1 ½ C. water

Bring sugar, honey and water to a boil. While it’s hot, pour it over the cleaned anise hyssop. Let it steep for one hour. Strain anise hyssop and cool the syrup over an ice bath.

Combine cooled puree and syrup together with:

1 tsp. freshly juiced lemon
1/8 tsp. salt

Chill mixture in the fridge at least 3 hours or overnight. Churn it in an ice cream maker. Enjoy with more fresh berries, toasted almond, and fresh whipped cream on top!

“Wojapi”: Judy’s Wild Berry Soup

“Wojapi”: Judy’s Wild Berry Soup

This soup is sometimes called Wojapi, a Lakota word that loosely translates as “all mixed up.” It’s been tested by hundreds of children and elders over the years, and is always a hit.

2 quarts of naturally sweet cherry juice, grape juice, blueberry juice, or spring water
2 C. blueberries (fresh, frozen or dried)
2 C. blackberries (fresh, frozen or dried)
1 C. huckleberries (fresh, frozen or dried)
1 C. raspberries (fresh, frozen or dried)
Also optional: Handful of blue or black elderberries 6 to 10 juniper berries

Combine all ingredients and simmer gently until berries pop and cook down. Serve hot or cold, depending on the weather. Spices like cinnamon and cloves, while not part of the traditional recipe, can be added. I like to spice the soup with Juniper berries and add pieces of dried/smoked salmon for a hardier savory meal. The pectin found in chokecherries and many berries will naturally thicken the soup. Serve over Fry Bread.

Sweet, Sour, and Spicy Pickled Melon

Sweet, Sour, and Spicy Pickled Melon

6 to 8 lb. (2 large or 3 medium) firm-ripe melons, such as cantaloupe, honeydew, canary, or a mix
2 C. granulated sugar or vanilla sugar
1 C. spring or filtered water
3/4 C. white wine vinegar
1 tsp. fine sea salt
1 tsp. crushed red pepper flakes
3 sprigs fresh mint

Why filtered water? Fruits pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur. Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize. Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize. Halve and seed the melons. Using a melon baller, carve out about 6 C. melon balls, and place them in a bowl. Reserve any leftover melon for another use. Combine the sugar, water, vinegar, salt, and pepper flakes in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt completely. While the brine is heating, pack the melon balls into the jars as tightly as you can without crushing them. Pour the hot brine into the jars, leaving a 1/2-inch headspace and making sure the melon balls are completely submerged. Insert 1 mint sprig into each jar, pushing down along the side of the jar with the handle of a spoon to submerge in the brine. Cool to room temperature. Screw the lids on tightly, and let the melon cure in the refrigerator for 4 days before serving. The melon will keep in the refrigerator for up to 1 month, though it will continue to soften over time.

Variations: The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the melon in a hot-water bath. Though they will soften over time, the pickles will keep for up to 6 months at room temperature. Simply follow instructions for hot-water canning, processing the jars for 25 minutes.