Apple Crumble Pie 112611

1 frozen pie crust
6 to 7 tart apples
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

CRUMBLE TOPPING:

3/4 c. flour
1/2 c. sugar
1/2 c. firm butter

Preheat oven to 450 degrees. Do not peel apples. Cut into slices approximately 1/2 inch thick. Place slices into crust. Mix together sugar, cinnamon and nutmeg. Sprinkle over apples. Top with crumble topping. Bake 30 to 40 minutes until edge is golden brown and apples are tender yet juicy.

Can be made in pizza pan, cake pan or pie pan.  Will not hold together in slices like normal apple pie.

Danish Oat Cake

Danish Oat Cake

1/2 cup shortening
1 cup oats or quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tbsp. cold water

Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 tbsp. at a time, until it forms a stiff dough. Roll until 1/8-inch thick on lightly floured surface. Cut into 2-inch rounds or squares.

Place on ungreased cookie sheet and bake at 375°F until they just start to brown - 12 to 15 minutes.

Serving Size: 6

Carrot Cake Cupcakes

Carrot Cake Cupcakes

CAKE:
2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. coconut flakes
2 c. carrots, shredded
1 (8 oz.) can crushed pineapple (do not drain)
1 c. walnuts, chopped (optional)

Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes.

FROSTING:
6 oz. cream cheese
1/2 c. (1 stick) butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt
3 to 4 c. powdered sugar (or more if needed to achieve desired consistency)

NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe to ensure good coverage.

For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting.

Blueberry Scones 060810

Blueberry Scones

4 cups all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 c. butter
1 lg. egg
1 1/2 c. half & half
1 1/2 c. blueberries
1 tbsp. sugar
Heat oven to 425°F.

Grease a large baking sheet. In large bowl, combine dry ingredients. Blend in butter with pastry blender until pastry is coarse and crumbly. Separate egg. Place egg whites in cup. Beat egg yolks with fork. Stir in half & half.

Add mixture to dry ingredients and mix until mixture forms a soft dough.

Turn dough unto lightly floured surface and knead gently 5 or 6 times. Gently knead blueberries. Divide dough in half. Roll each half of dough into 7 inch circle. Cut into 4 wedges each.

Place scones 1 inch apart on a greased baking sheet. Pierce with tines of fork.

Brush with reserved egg white. Sprinkle with 1 tablespoon sugar.

Mocha Dream Cream Cake=032610

Mocha Dream Cream Cake

4 squares unsweetened chocolate
1/2 c. hot water
1/2 c. sugar
2 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1/2 c. butter, softened
1 1/4 c. sugar
1 tsp. vanilla
3 eggs
2/3 c. milk

In top of double-boiler, combine chocolate and hot water. Melt chocolate in hot, non-boiling water. Add 1/2 cup sugar; continue stirring, 2 minutes, to dissolve. Remove from hot water. Cool to lukewarm. Mix together flour, baking soda and salt.

Preheat oven to 350 degrees. Grease and flour two 9-inch round layer cake pans. In large mixer bowl, at medium speed, beat butter until fluffy. Gradually beat in 1 1/4 cups sugar, beating until very light and fluffy, about 5 minutes. Add vanilla. Add eggs, one at a time; beat well after each addition, scraping down side of bowl and beaters.

At low speed, add flour mixture (in fourths) alternately with milk (in thirds). Beat until well blended. With scraper, blend in chocolate. Turn into pans. Bake 25 minutes, or until surface springs back when gently pressed with finger. Cool 10 minutes. Loosen sides with spatula. Remove layers; cool on racks.

FROSTING & FILLING:

3 c. heavy cream, chilled
1 1/2 c. sifted powdered sugar
1/2 c. sifted unsweetened cocoa
1/8 tsp. salt
2 tsp. instant coffee

In medium bowl, combine cream, sugar, cocoa, salt and coffee. Refrigerate, covered, 1/2 hour. Beat with rotary beater until stiff. Refrigerate. With long, thin-bladed knife, split layer in half to make four. Place layer, cut side up, on plate. Spread 2/3 cup mocha filling. Repeat twice. Top with last layer, cut side down.

Turn 1 1/4 cup mocha filling into pastry bag with No. 2 star tip. With metal spatula, frost top and side of cake smoothly with remaining mocha. With pastry bag, make ruffling around top and base.

Melt 1/2 square semi-sweet chocolate. Dip the ends of 14 whole unblanched almonds into chocolate. Arrange on cake. Yield 1 cake.

Fresh Picked Blackberry Pie=032610

Fresh Picked Blackberry Pie

1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:

2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel. Stir and set aside while making crust.

Pastry crust: Sift flour and salt into a bowl. Cut in shortening with blender. Add water and toss lightly. Make two balls. Roll out bottom crust. Place in pie pan and add filling. Dot with butter.

Roll out top crust. Dampen lower crust edge. Place top crust on. Seal edges. Cut designs with sharp knife for escape of steam. Sprinkle with a small amount of sugar. Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.

Homemade Strawberry Ice Cream=032210

Homemade Strawberry Ice Cream

3 cups nonfat dry milk powder
6 tablespoons butter, melted
1 cup boiling water
24 packages Sweet 'n Low sweetener, or Equal
1 small pkg vanilla pudding mix, Nutrasweet
4 cans sugar-free strawberry soft drink
16 ounces frozen strawberries, sliced
3 cups skim milk, (or 4 cups)

Blend dry milk powder, butter, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze.

Serving Size: 32.

Sour Cream Chocolate Cake=032210

Sour Cream Chocolate Cake

CAKE:

2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted

FROSTING:

1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Cally Fruit Pizza=032010

Cally Fruit Pizza

1 recipe sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 (8 oz.) container whipped topping or 1/2 pt. whipping cream, whipped with sugar & vanilla to taste
2 c. fresh halved strawberries
2-3 kiwi fruit, peeled & sliced
1-2 oranges, peeled & sectioned

Cookie dough - packaged or homemade (or use 1 roll of Pillsbury sugar cookie dough).

Prepare cookie dough according to directions. Lightly grease pizza pan. Press dough into pan about 1/4 inch thick. Bake at 375 degrees for 12-15 minutes or until edges begin to brown. Cool.

Blend sugar and softened cream cheese. Beat until fluffy. Fold mixture into whipped topping. Spread over cookie crust.

Pearl Tapioca Pudding031910

6 c. boiling water
dash of salt
1 c. pearl small tapioca
1 pkg. strawberry Jello
1 c. sugar
1 20 oz. can crushed pineapple
1 (8 oz.) Cool Whip

Simmer water and tapioca 25 minutes, stirring occasionally. Remove from heat.

Add strawberry Jello, sugar and stir well. Cool and set in refrigerator 10 or 12 hours. Add crushed pineapple juice and Cool Whip. Mix well. Let set overnight.

Custard Cream Puffs 031810

2 pkg. vanilla pudding
3 c. milk
1 c. heavy cream
1/4 c. confectioners' sugar
1 tsp. vanilla extract

CREAM PUFFS:

1/2 c. butter
1/4 tsp. salt
1 c. unsifted all-purpose flour
4 lg. eggs
Confectioners' sugar

CUSTARD FILLING:
Prepare pudding as package label directs, using the 2 packages and 3 cups of milk. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until chilled, at least 2 hours.

In a small bowl, combine heavy cream, 1/4 cup confectioners' sugar and the vanilla; with portable mixer beat at medium speed just until stiff. Fold whipped cream mixture into pudding until combined. Refrigerate to chill well, several hours or overnight.

CREAM PUFFS:
Preheat oven to 400 degrees. In medium size heavy saucepan, combine 1 cup water with the butter and salt. Over medium heat, bring to boiling; remove from heat. With wooden spoon, beat in flour all at once. Over low heat, beat just until mixture leaves side of pan and forms a ball, 1-2 minutes. Remove from heat.

With mixer, beat in eggs, one at a time, beating hard after each addition until mixture is smooth. Continue beating until dough is shiny and satiny, about 1 minute. Drop by generous tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 30 minutes, or until puffed and golden brown. Puffs should sound hollow when lightly tapped. Remove to wire rack. Cool completely.

Cut off tops; fill with custard and replace tops. Sprinkle with confectioners' sugar.

Apple Brown Betty 031810

1 c. sugar
1/2 tsp. nutmeg
2 c. bread crumbs
1/2 c. water
2 tbsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. salt
3 c. sliced sour apples
3 tbsp. lemon juice
2 tbsp. butter

Mix sugar, spices and salt. In buttered baking dish, put 1/3 of the crumbs, then 1/3 of the apples. Sprinkle over half the sugar mixture. Repeat. Mix water, lemon juice and rind and pour over. Put in last of crumbs, dot with butter. If apples are not juicy, pour over a little boiling water. Bake in a moderate oven. Cover for first 20 minutes, then uncover. Serve with whipped cream. Bake at 350 degrees for 40 minutes.

Blender Style Lemon Pie

1 pie shell, baked and cooled
1 1/2 lemons
1/2 c. water
1 1/2 c. sugar
1/2 stick melted butter
2 tbsp. plain flour
Dash salt
2 eggs

Preheat oven to 350 degrees. Wash lemons, quarter and remove seeds. Cut each piece again and put in blender with water. Blend well and add sugar. Blend again. Add flour, salt, eggs and butter and blend. Pour into pie shell and bake for 30 minutes. Serve with whip cream and a sprig of mint. Serves 6.

Margarita Balls 031610

Ingredients:

1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup

Preparation:

Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.

Melt four 1 oz squares white chocolate according to package directions.

In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.

Shape into 1 inch balls and coat with sugar. Store in refrigerator.

Pineapple Casserole Dish 031610

Ingredients:

1 cup butter
1 2/3 cups white sugar
6 eggs
1 (15 ounce) can crushed pineapple, drained
9 slices bread, cubed
1/3 cup shredded Cheddar cheese

Preparation:

Preheat oven to 325 degrees F (165 degrees C).

Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. Fold in pineapple and bread. Pour into 9x13 inch baking dish.

Bake in preheated oven 1 hour, until center springs back when touched lightly. Sprinkle cheese evenly over top and return to oven to melt cheese, 2 to 5 minutes.

Blueberry Dump Cake 031510

Ingredients:

1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.

Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Caramel Glazed Pear Cake

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 c. reserved pear syrup
1 c. raisins
1 (16 oz.) can pears, diced
1 c. walnuts

Cream together butter and sugars until light. Blend in eggs and vanilla. Sift together all dry ingredients and add to butter mixture alternately with pear syrup. Stir in pears, raisins and nuts. Pour mixture into greased 9"x13" pan. Bake at 350 degrees for 30 to 35 minutes or until done. While still warm spread with caramel glaze.

CARAMEL GLAZE:

1/4 c. brown sugar
1 tbsp. butter
2 tbsp. pear syrup
1/2 c. powdered sugar

Bring sugar, butter and syrup to boil. Stir in powdered sugar and spread on cake.

Blueberry Snack Cake

2 3/4 c. flour
1 c. milk
3/4 c. sugar
2/3 c. butter, softened (may cut for lower fat)
2 1/2 tsp. double acting baking powder
1 tsp. vanilla extract
1/2 tsp. salt
3 eggs
1 pt. blueberries (2 1/2 c.), fresh or frozen not thawed
1 c. California walnuts, coarsely chopped

Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 jelly roll pan. Beat first 8 ingredients until just blended. Beat 2 more minutes on medium. Gently fold in blueberries and walnuts. Spread batter evenly in prepared pan. Bake approximately 45 minutes. 25 servings at 175 calories each.

Rhubarb Pie 031310

2 c. frozen rhubarb, cut in cubed pieces
1 c. sugar
2 eggs, beaten
1/4 tsp. salt
1 tbsp. flour
1/2 c. milk

Have one regular pie crust ready. Mix sugar, salt, flour together and add to beaten eggs and milk; stir well. Spread frozen rhubarb pieces on bottom of crust then pour egg mixture over rhubarb. Place in oven and bake 1 hour at 350 degrees. Pie is done when filling is set or knife comes out clean.

Chocolate Cheesecake 031110

2 4oz. pkgs. Baker's German Sweet Chocolate, separated
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 8oz. pkgs. cream cheese, cut in cubes

Melt 1 1/2 packages (6 oz.) chocolate. Blend eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake in 325 F oven 45 minutes or until set. Cool on rack. Cover. Chill. Melt remaining chocolate, drizzle over top. Serves 8.

CRUMB CRUST:

In 9x3 inch springform pan combine 1 3/4 cup chocolate cookie or graham cracker crumbs, 2 tbsp. sugar and 1/3 cup butter, melted, until well mixed. Press evenly and up sides of pan.