CHOCOLATE CHIP CHEESECAKE DIP
1/2 c Raisins
1 T Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 tsp Vanilla Extract
1/4 c Dark Brown Sugar
1 tsp Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 tsp Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins
are coated) and let soak for 15 minutes.
In another bowl,
beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend
in the brown sugar and cinnamon.
Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon.
Serve at room temperature.
DIPPERS:
Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes
STRAWBERRY POPOVERS
2 eggs
1 1/4 cup all-purpose flour
2 tbs. double acting baking powder
1 cup Lowfat Strawberry Yogurt
1/4 cup diced strawberries
1/4 tsp. salt
Preheat oven to 450 degrees F. Grease and flour six 6-ounce custard cups.
In a medium bowl beat eggs slightly, sift in flour and baking powder, and stir until combined. Add yogurt, strawberries, and salt until just smooth; being careful not to over stir. Fill custard cups half way with mixture.
Bake at 450°F for 15 minutes. Decrease oven temperature to 350 degrees and bake for 15 minutes more. Immediately remove from cups and serve piping hot.
STRAWBERRY BANANA SHORTCAKE
1 cup coarsely ground almonds
1/2 cup coarsely ground oats
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter
1 large egg
1/2 cup milk
1/4 cup granulated sugar
1/2 teaspoon pure almond extract
sliced bananas and strawberries
sweetened whipped cream
Preheat the oven to 375 degrees.
1. To make the ground nuts, use your blender chopping them until they are the consistency of coarse meal. Do the same with the rolled oats. Measure both after grinding. Set aside.
2. Mix the flour, baking powder, and salt together in a medium bowl. Add the ground nuts and oats. Using a pastry knife, cut the cold butter into the mixture until it is of the consistency of kernels.
3. In another bowl, mix the egg and milk together. Stir in the sugar and extract.
4. Combine the liquid mixture with the flour mixture.
5. Sprinkle a little flour on the counter and pat the dough out until it is 3/4 inch thick. Cut the dough into desired shapes with a cutter or a knife. Place them on an ungreased baking sheet and bake for 16 minutes or until the edges just barely start to brown.
6. To serve, top with sliced fruit and whipped cream.
This recipe yields about ten 3-inch shortcakes.
GRAPENUT PUDDING
1 cup grapenuts
scant 1/2 cup sugar
4 eggs
1 quart milk, scalded
1 tablespoon vanilla
dash of salt
Preheat oven to 350 degrees F. Pour scalded milk over grapenuts and let sit 5 minutes. Beat eggs, sugar, salt, and vanilla. Add to milk and grapenuts. Pour into a greased 2-quart casserole dish. Sprinkle very generously with nutmeg. Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean.
Baking time 45 to 55 minutes.
NOTE:
the secret to having the grapenuts evenly distributed within the pudding, you MUST stir it TWICE within the first 20 minutes it is in the oven
EASY BAKLAVA BARS
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
FILLING
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
GLAZE
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
LEMON CUSTARD SPONGE
A "magic" pudding that bakes into a lemony custard on the bottom with its own crust on top.
2 eggs, separated
1 cup milk
3/4-1 scant cup sugar
1/3 cup all-purpose flour
pinch of salt
juice and zest of 1 lemon
1. Preheat oven to 325 degrees (F). Grease six 6-ounce custard cups. Beat the egg whites until stiff. In a separate bowl, beat the egg yolks.
2. In a small saucepan, heat the milk almost to a boil; do not scald it.
3. In a medium-sized bowl, mix the sugar, flour and salt. Add to the beaten egg yolks. Add the warm milk and the lemon juice and zest. (use EXTREME CAUTION here, adding only a little milk at a time while constantly stirring otherwise you can scramble the eggs and that would ruin the dessert)
4. Fold the mixture into the beaten egg whites. Fill the custard cups two-thirds full.
5. Use a 9-by 13-inch pan. Place the custard cups in the pan. Add enough hot water to the pan to reach halfway up the sides of the custard cups.
6. Bake for 45 minutes. A crust will form on top. (halfway through baking turn the pan around so you get even browning on the tops of the custards, keep an eye on things so the custards don’t burn)
yield: 6 servings
LEMON CUSTARD CHIFFON~Joan T
2 T UNsalted stick butter, softened
1/3 c sugar
CUSTARD CHIFFON
1/2 stick (4 T) UNsalted softened butter
1 1/2 c sugar
1/4 tsp salt
8 lg eggs, yolks & whites separated:
6 yolks in a small bowl (save 2 yolks for another use), whites in a large bowl
1/2 c all-purpose flour
1 1/2 T finely grated lemon peel
1/2 c fresh lemon juice
2 c whole milk
GARNISH:
strips lemon peel & mint sprig
Position racks to divide oven in thirds. Preheat oven to 350
Brush inside & rim of 10 3/4 c (6 oz) ramekins or custard cups with the 2 T butter: coat with 1/3 c sugar.
Line bottoms of 2 roasting pans with dishtowels: set ramekins on towels (towels keep ramekins from sliding when water is added to pans).
CUSTARD CHIFFON:
Put butter, sugar & salt in lg bowl. Beat with mixer on low speed til well mixed (mixture will be crumbly). Beat in egg yolks until blended, then the flour.
When combined, beat in lemon peel and juice and milk til thoroughly blended.
In a clean bowl with clean beaters, beat the egg whites with mixer on medium-high til medium (not stiff) peaks form when the beaters are lifted. Fold egg whites into yolk mixture just til blended (whites will float to the top: that's OK).
Dipping ladle to the bottom of bowl, ladle mixture into ramekins, filling to 1/8 inch from top.
Place pans in oven: add cold water to come 1/2 way up sides of ramekins.
Bake 35-45 min. (check doneness of pans separately: one may be done before the other) or until puffed, tops are golden to medium brown and centers spring back when pressed gently.
Remove pans from oven: leave ramekins in water in pans 15 mins to let custard set.
UNmold on serving plates: garnish with lemon peel and mint and serve warm or at room temp.
POUND CAKE~Wilma P
Preheat oven to 325*
butter & flour Bundt Pan
3 sticks butter, room temp
3 c sugar
5 eggs, break into a bowl
mix together:
3 c all purpose flour
1/2 tsp baking powder
pinch salt, optional
mix together:
1 c milk
1 tsp vanilla flavoring
1 tsp almond flavoring
1 tsp lemon flavoring (can use lemon juice)
In a large bowl:
Cream butter & sugar
Add eggs all at once, beat til golden.
Add 1/3 of flour mix
Add 1/2 of milk mixture
Add 1/3 more of flour
Add rest of milk
Add rest of flour. (ALWAYS start with flour and end with flour).
Pour in bundt pan.
Bake in 325 oven for 1 1/2 hours or until golden in color.
MINIATURE TART CRUST
1 – 3oz. pkg. cream cheese
1 stick butter, softened
1 cup flour
Mix all ingredients together until smooth, then chill. Roll chilled dough into slightly smaller than walnut-size balls, then press into miniature muffin cup bottom and halfway up the side. Fill with your choice of pie filling and bake at 350 degrees about 30 minutes.
