Microwave Hershey Bar Mousse
8 oz. milk chocolate bar, broken into pieces
1/4 cup water
2 eggs, beaten
1 cup heavy or whipping cream
Combine chocolate bar pieces and water in medium micro-proof bowl. Microwave on high (full power) for 1-1/2-2 minutes or until mixture is melted and smooth when stirred. Stir in beaten eggs. Microwave on medium (50% power) for 1-1/2 -2-1/2 minutes or until mixture is hot but not boiling. Cool slightly. Whip cream until stiff; fold into cooled chocolate mixture. Pour into 8" square pan. Cover; freeze until firm. Cut into squares. Serves 4.
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Microwaved Apple Crisp
6 cups peeled and sliced apples
1/3 cup flour
1/2 tsp. nutmeg
1/4 cup butter or margarine
2/3 cup oatmeal
2/3 cup brown sugar
1/4 tsp. apple pie spice
1/3 cup pecans, optional
Place apples in a glass 9" pie plate. Melt butter in microwave for 45 seconds on high and pour over the remaining ingredients. Sprinkle the mixture over the apples and microwave for 12 - 14 minutes. on high, or until the top looks crispy and starts to bubble.
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Miniature Chocolate Eclairs
from Lisa
3-1/2 oz. pkg. non-instant chocolate pudding mix
2 cups milk
1/2 cup butter
1 cup water
1/8 tsp. salt
1 cup all-purpose flour
4 eggs
2 Tbsp. butter
2 oz. semisweet chocolate, chopped
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla extract
Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator. Preheat oven to 400ºF. Grease baking sheets. In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle. Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each éclair. Reduce heat to 375ºF. Return éclairs to oven for 10 minutes. Transfer to a wire rack to cool completely. Prepare icing while éclairs are cooling. Heat 2 Tbsp. butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in powdered sugar, 2 Tbsp. milk and vanilla. Set aside. To assemble: Slice each éclair in half lengthwise. Spoon about 1 Tbsp. chocolate pudding into the bottom half of each éclair. Replace tops and frost with chocolate icing. Chill until serving.
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Mint Chocolate Chip Ice Cream
14-oz. can sweetened condensed milk
2 tsp. peppermint extract
green food coloring, optional
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream
3/4 cup mini chocolate chips
In large bowl, mix all ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. Makes about 1-1/2 quarts.
Refrigerator-Freezer Method: Omit half-and-half; reduce mini chips to 1/2 cup. Whip whipping cream. In large bowl, combine milk, extract and food coloring, if desired; fold in whipped cream and chips. Pour into 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
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Mixed Berry Pizza
8 oz. tube refrigerated reduced-fat crescent rolls
11 oz. reduced-fat cream cheese
1/2 cup apricot preserves
2 Tbsp. powdered sugar
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
Unroll crescent roll dough and place in a 15x10x1" baking pan coated with nonstick spray. Press onto the bottom and 1” up the sides of the pan to form crust; seal seams and perforations. Bake at 375ºF. for 8-10 minutes or until golden. Cool completely. In a mixing bowl, beat cream cheese until smooth. Beat in preserves and powdered sugar; spread over crust. Cover and refrigerate for 1 -2 hours. Just before serving, arrange berries on top. Cut into 20 pieces.
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Mom's Apple Cobbler
1/2 cup butter
2 cups sugar
2 cups water
1-1/2 cups self-rising flour
1/2 cup shortening
1/3 cup milk
2 cups finely chopped peeled baking apples
1 tsp. cinnamon
Heat oven to 350ºF. Place butter in 9x13" baking dish; place in oven to melt. In medium saucepan, combine sugar and water; heat over medium heat until sugar dissolves, stirring frequently. Set aside. Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10" rectangle. In medium bowl, combine apples and cinnamon; stir to mix. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2" thick. Arrange slices in baking dish over melted butter. Pout sugar syrup carefully around and over rolls. (This looks like too much liquid, but the crust will absorb it.) Bake 40-45 minutes or until golden brown. Cool 15 minutes before serving. Serves 10.
Cranberry Apple Cobbler: Use 1 cup chopped fresh cranberries and 1 cup finely chopped peeled apples
Apple Raisin Pecan Cobbler: Sprinkle 1/2 cup raisins over melted butter in baking dish; arrange dough slices over raisins. Sprinkle top with 1/2 cup chopped pecans before baking.
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Mom's Apple Crisp
from Nancy
12 apple, peeled, cored and sliced
1-3/4 cups brown sugar
1/2 cup butter
dash salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup flour
Place apples in the bottom of a greased 9x13” dish. In a bowl mix together the flour, sugar, salt, cinnamon and nutmeg. Cut butter in as if making pie dough until mixture resembles cornmeal. Sprinkle over the apples. Bake in a preheated 400ºF. oven for 10 minutes Reduce heat to 300ºF. and bake an additional 50 minutes.
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Mt. Gretna Chocolate Fondue
4 oz. unsweetened baking chocolate
1 cup light cream
1 cup sugar
1/4 cup creamy peanut butter
1-1/2 tsp. vanilla
fondue dippers, below
Combine chocolate and cream in medium saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Add sugar and peanut butter; continue cooking until slightly thickened. Remove from heat; stir in vanilla. Pour into fondue pot or chafing dish; serve warm with fondue dippers. Makes 2 cups.
Fondue Dippers: In advance, prepare a selection of the following: miniature marshmallows; angel food, sponge or pound cake cubes; strawberries; grapes; pineapple chunks; mandarin orange segments; cherries; fresh fruit slices. (Drain fruit well. Brush fresh fruit with lemon juice.)
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Navel Orange Shortcake
10-12 medium navel oranges, peeled and sectioned
1-1/2 cups sugar, divided
1/4 lb. butter
orange juice (enough to add to juice from oranges to make 1 quart)
1/4 cup cornstarch
1/2 cup shortening
1 Tbsp. vanilla
2 eggs
2-1/4 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
1 cup + 2 Tbsp. milk
Peel oranges a day ahead of time. Cut into slices, leaving white skin between sections but discarding seeds. Put into large bowl with 3/4 cup sugar and stir. Cover with plastic wrap and store in refrigerator overnight. Place large sieve over saucepan and pour in orange slices with juice. Set aside slices. To make sauce, add butter to juice from orange. Mix cornstarch with 1/2 cup orange juice and add to juice in saucepan. Add enough juice to make about a quart. Bring to a boil; cook until thickened. Set aside. In large bowl, stir 1/2 cup shortening to soften. Gradually beat in remaining sugar; cream until fluffy. Add vanilla, then eggs, one at a time, beating until smooth. Heat oven to 375ºF. In medium bowl combine flour, baking powder and salt. Alternate adding flour mixture, then milk, a little at a time, beating until smooth. Pour into greased 9x13" pan and bake approximately 25 minutes or until cake tester comes out clean. Cool in pan 10-15 minutes. Turn out on rack and cool completely. To assemble: Slice cake in half. Arrange oranges on bottom half of cake, then pour half the sauce over sections. Place cake top on bottom half. Repeat, ending with sauce over top of finished cake. Serves 10.
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Never-Fail Fruit Cobbler
1/2 cup butter
8 cups peeled, sliced apples (about 8 medium)
1-1/2 cups sugar
1/4 cup Bisquick
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. grated lemon peel
2 tsp. vanilla
3-1/3 cups Bisquick
1-1/3 cups sugar
2 cups milk
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Heat oven to 350ºF. Grease 13x9" pan. Melt 1/2 cup butter in Dutch oven. Stir in apples, 1-1/2 cups sugar, 1/4 cup Bisquick, 2 tsp. cinnamon, the nutmeg, lemon peel and vanilla. Cook over medium heat about 15 minutes, stirring occasionally, until juice thickens. Mix 3-1/3 cups Bisquick, 1-1/3 cups sugar and the milk until blended. Pour batter evenly in pan; spoon apple mixture onto batter. Mix 2 Tbsp. sugar and 1/2 tsp. cinnamon; sprinkle over apples. Bake 45-50 minutes or until golden brown and toothpick inserted in center comes out clean. Serves 12-15.
Variation: Substitute two 21-oz. cans apple pie filling for the apples, 1-1/2 cups sugar, 1/4 cup Bisquick, 2 tsp. cinnamon, the nutmeg, lemon peel and vanilla. Heat pie filling in 3-quart saucepan over medium heat, stirring frequently, until heated through. Continue as directed.
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No-Fuss Chocolate Mousse
from “The Best of Mr. Food Cookin’ Quickies”
5 oz. semisweet chocolate squares, chopped
1-1/4 cups whipping cream
Combine chocolate and whipping cream in heavy saucepan. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat and cool completely. Transfer mixture to mixing bowl; cover and chill at least 8 hours. Just before serving, beat mixture at medium-high speed of electric mixer until mixture thickens to desired consistency. Spoon into individual dessert dishes. Serves 5.
For adults only: For an added flavor boost, stir 1-2 tsp. coffee or orange liqueur into the melted chocolate mixture before chilling.
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Nutter Butter Chocolate-Peanut Butter Pie
Crust:
14 Nutter Butter peanut butter sandwich cookies, crushed
3 Tbsp. butter, melted
Filling:
1/3 cup semisweet chocolate chips semi-sweet
4 Tbsp. light corn syrup, divided
4 Tbsp. water, divided
1/3 cup creamy peanut butter, creamy
1/3 cup + 2 Tbsp. sugar
1/4 cup peanuts, chopped
2 egg whites
1 tsp. vanilla
1 cup heavy cream, whipped
Prepare the crust by combining cookies and butter. Press into bottom and up sides of a 9" pie plate. Chill until set. Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from heat and Cool well. Meanwhile combine the peanut butter, 1/3 cup sugar, 3 Tbsp corn syrup, and 3 Tbsp water in a 2 quart saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and freeze another 8 hours or overnight. Remove from the freezer 10 minutes before serving.
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Nutty Citrus Twists
2 loaves frozen bread dough, thawed & risen
Filling:
1 cup powdered sugar
1/4 cup butter, softened
1 grated orange rind
1 grated lemon rind
1 cup finely chopped walnuts
Glaze:
3 tsp. fresh orange juice
1 tsp. fresh lemon juice
1 Tbsp. light corn syrup
Icing:
1/2 cup powdered sugar
2-3 tsp. lemon juice
Roll one loaf of dough to 12" square. Combine 1 cup powdered sugar, butter and rinds. Beat until smooth. Stir in nuts. Spread half of filling over half of the dough. Fold dough over filling. Cut into twelve 6x1" strips. Spray baking sheets with Pam. Twist each strip 4-5 times and coil onto baking sheet. Repeat with second loaf. Cover with sprayed plastic wrap. Let rise until double, 35-45 minutes. Mix glaze and set aside. Remove wrap. Bake twists at 375ºF. for 12 minutes. Brush with glaze and bake 3-5 minutes more or until golden brown. Remove to cooling rack. Drizzling with icing before serving. Makes 2 dozen.
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Nutty Peach Crisp
1 lb. peaches (if fresh) or 29 oz. can peaches with syrup
1/2 cup sugar (if using fresh peaches)
1 pkg. butter cake mix
1/2 cup butter, melted
1 cup flaked coconut
1 cup chopped pecans
In ungreased 9x13” baking pan, layer ingredients in order as listed. Bake 55-60 minutes at 325ºF.
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Old-Fashioned Peach Cobbler
Crust:
4 cups flour
1-1/4 tsp. salt
1-1/3 cups shortening
2/3 cup water
Filling:
2 cups sugar
3 Tbsp. flour
7 cups sliced fresh or frozen peaches
1 cup water
1/2 tsp. almond extract
1/2 cup butter, cut into pieces
Heat oven to 400ºF. In large bowl, combine 4 cups flour and salt; mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add 2/3 cup water; 1 Tbsp. at a time, tossing and mixing lightly with flour. Add water until dough is just moist enough to form a ball when lightly pressed together. Shape dough into smooth ball. Divide dough into 3 pieces. On lightly floured surface, roll out 1 piece of dough as thin as possible, about 1/8" thick. With floured knife or pizza cutter, cut dough into 3x1" strips. Place strips on ungreased cookie sheet. Cover remaining 2 pieces of dough. Bake 8 minutes or until strips are lightly browned. Cool on wire rack. Reduce oven to 375ºF. Meanwhile, grease 13x9" baking dish. In large bowl, combine sugar and 3 Tbsp. flour; mix well. Add peaches, 1 cup water and almond extract; stir to blend. Roll out one piece of remaining dough in shape of baking dish to about 1/8" thickness. Fit pastry in bottom and up sides of greased baking dish, leaving 1" overhang. Spoon half of filling into unbaked pastry shell. Top with half of butter. Scatter baked pastry strips over filling. Spoon remaining filling over pastry strips. Top with remaining butter. Roll out remaining pieces of dough in shape of baking dish to about 1/8" thickness. With floured knife or pizza cutter, cut into 3/4" wide strips. Weave strips of crust to form a lattice top over filling. Seal and flute edge as desired. Bake 50-60 minutes or until crust is golden brown and filling begins to bubble. Cool on wire rack for at least 30 minutes before serving. Serves 10.
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One-Pan Peach Cobbler
1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter
large can of sliced peaches, or desired fruit
1 tsp. cinnamon, optional
Melt the butter. Add all the other ingredients except the peaches to a 9x9" cake pan. Mix the ingredients well, then pour over the can of peaches and juice over the mixture. Do not stir, the batter will go over the peaches and the peaches will settle on the bottom, during baking. Bake at 375ºF for about 40 minutes or until golden brown.
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One-Way Cherry Cobbler
by Kroger Co.
1/2 cup butter or margarine
16 oz. pitted red tart cherries, packed in water
1 cup flour
1 cup sugar
1 cup milk
1 tsp. baking powder
Preheat oven to 350ºF. Melt butter or margarine in an 8" or 9" square baking pan. Drain cherries, set aside and reserve juice. In a separate bowl, mix dry ingredients together; add milk. Pour onto the melted butter or margarine, but DO NOT STIR. Spoon cherries on top of mixture, then sprinkle with 1/2 cup reserved juice. Bake for 40-50 minutes, or until golden brown. Serve hot or warm.
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Orange Cobbler
2 Tbsp. sugar
1 Tbsp. cornstarch
1/2 cup cold water
1/4 cup orange marmalade
2 Tbsp. orange juice concentrate
2 tsp butter
1/2 cup Bisquick
dash ground nutmeg
3 Tbsp. milk
vanilla ice cream
In a sauce pan, combine sugar and cornstarch. Stir in water, marmalade, and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in butter until melted. Pour into greased 1 qt. baking dish. In a bowl, combine biscuit mix and nutmeg; stir in milk until just moistened. Drop by tablespoonfuls over orange mixture. Bake, uncovered, at 400ºF. for 20-25 minutes or until topping is golden brown. Serve warm with ice cream. Serves 2.
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Orange Cream Ice Cream
Sweet Cream Base, below
1/3 cup frozen orange juice concentrate, thawed
2 tsp. vanilla extract
Prepare Sweet Cream base. Add juice concentrate and vanilla; blend. Transfer to ice cream maker and freeze following manufacturer's instructions. Makes generous 1 quart.
Sweet Cream Base #1
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in cream and milk and whisk to blend. Makes 1 quart.
NOTE: This base has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies and candy.
Sweet Cream Base #2
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half-and-half
Pour the cream into a mixing bowl. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in half-and-half; whisk to blend. Makes 1 quart.
NOTE: This makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!
Sweet Cream Base #3
2 cups light cream
1 cup sweetened condensed milk, cold
Whisk the light cream and the condensed milk together in mixing bowl until blended. Makes 1 quart.
NOTE: This recipe makes a creamy, less rich ice cream. Some people like the slightly "cooked" flavor of sweetened condensed milk.
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Orange Popsicles
1 package orange jello
1 package orange Kool-Aid
1 cup boiling water
1 cup cold orange juice
Dissolve jello and Kool-Aid in boiling water. Add juice. Pour into popsicle molds and freeze.
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Orange Sauce
1 cup sugar
2 Tbsp. cornstarch
1 Tbsp. all-purpose flour
1/4 tsp. salt
1-1/4 cups orange juice
1/2 cup water
1/4 cup lemon juice
1 Tbsp. butter
1 tsp. grated orange peel
1 tsp. grated lemon peel
Mix sugar, cornstarch, flout and salt in 1-1/2 quart saucepan. Gradually Stir in orange juice, water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 3 minutes; remove from heat. Stir in remaining ingredients. Serve warm. Store covered in refrigerator
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Orange Sherbet
from Linda
11-oz. can mandarin oranges
8-oz. can crushed pineapple in its own juice
14-oz. can low-fat, sweetened condensed milk
12-oz. can frozen Five Alive or orange juice concentrate, partially thawed (I used Minute Maid)
2-liter bottle diet orange soda (Orange Slice works great) - I used Diet Sunkist
Ice and salt for ice-cream maker
In a blender, whirl the mandarin oranges and pineapple until all pieces are small, about 20 to 30 seconds. Add the low-fat, sweetened condensed milk and blend briefly until mixed. Add the frozen juice concentrate and mix again. (If you need to, mix the fruit first. Then mix the condensed milk and juice concentrate after emptying the blender jar into the ice-cream maker.) Using a large whisk, gently mix the blended ingredients while pouring the orange soda slowly into ice-cream maker. Pack ice and salt around container. Turn the motor on and allow to mix until sherbet is thickened and frozen. Place in freezer and allow to freeze further, or serve at once. You can vary this recipe easily by choosing a different soda flavor and juice concentrate and adding your choice of fruit. Try strawberry soda, strawberry-lemonade frozen concentrate and fresh or frozen strawberries equal to about 2 cups, or use 1 1/2 cups strawberries and a 1/2 cup bananas. Or try peach soda, lemon-lime soda and fresh peaches. Makes 5 quarts
Comments: People just love this and can't believe it is so easy to make. The flavor is sweet yet tart and wonderfully refreshing on a hot summer evening. * * * It is quite a good recipe, although I may cut the pineapple in half next time and add the equivalent in the oranges.
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Orange Sherbet #2
1 quart orange juice
3/4 cup sugar
1 cup half-and-half
1/2 tsp. vanilla
In small saucepan, cook 1 cup of the orange juice and the sugar until sugar crystals dissolve. Set aside to cool, then whisk in remaining ingredients. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Transfer to freezer storage container; freeze until firm. Makes 6 cups.
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Orange Vanilla Sherbet/Ice Cream
1 cup heavy cream
1 cup whole milk
3/4 cup no pulp orange juice concentrate, thawed
2 Tbsp. sugar
1 Tbsp. vanilla extract
Blend it all up and freeze it in your ice cream maker.
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Oreo Cookie Custard
12 oz. Oreos, crushed
two 3/4-oz. instant French vanilla pudding
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
4 cups milk
diced maraschino cherries, optional
Layer about 2/3 of the crushed cookies on bottom of 13x9" pan. Prepare pudding in medium bowl according to package directions. In large bowl, beat cream cheese until fluffy. Beat in pudding mixture. Fold in Cool Whip. Pour over crushed cookies; sprinkle with reserved cookie crumbs. If desired, top with diced maraschino cherries. Chill at least 2 hours before serving. Serves 12-16.
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Oreo Ice Cream Squares
15 oz. pkg. Oreo cookies
1/3 cup melted butter
16 oz. can Hershey's fudge topping
1 cup Cool Whip
1/2 gallon brick vanilla ice cream
Crush Oreos, reserving 1/2 cup. Stir in melted butter. Pat into bottom of 9x13" pan. Slice ice cream into six slices; arrange evenly over cookie crumbs. Pour fudge over ice cream. Frost with Cool Whip and sprinkle with remaining crushed cookies. If desired, sprinkle with chopped nuts and quartered maraschino cherries. Cover and freeze until firm. Remove from freezer about 10 minutes before serving.
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Oreo Mint Ice Cream
2/3 cup coarsely chopped Oreo cookies
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp. peppermint extract
Place cookies in bowl; cover and refrigerate. Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in cream and milk; whisk to blend. Add peppermint extract and blend. Transfer mixture to ice cream maker and freeze following manufacturer's instructions. After ice cream stiffens (about 2 minutes before it is done), add the chopped cookies, then continue freezing until ice cream is ready. Makes generous 1 quart.
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Outrageously Orange Shortcakes
Orange Filling, below
1/3 cup shortening
2 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
6 oz. orange low-fat yogurt (about 2/3 cup)
Prepare filling. Heat oven to 450ºF. Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20-25 times. Roll 1/2" thick. Cut into 6 rounds with floured 3" cutter. Place about 1" apart on unreasoned cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes. Fill and top with filling. Top with dollop of orange yogurt if desired. Serves 6.
Orange Filling: Drain and reserve syrup from 15-oz. can mandarin orange segments. Grate 1-1/2 tsp. peel from 1 orange; reserve. Squeeze juice from orange; add enough mandarin orange syrup to equal 2/3 cup. Mix orange juice mixture, reserved orange peel and 1 Tbsp. cornstarch in 1-1/2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in mandarin orange segments. Remove from heat; cool.
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Party Chocolate-Strawberry Cups
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/2 cup cold water
two 8-oz. milk chocolate bars, broken into pieces
2 Tbsp. water
1-1/2 cups vanilla ice cream, softened
2/3 cup drained sweetened sliced strawberries
1-2/3 cup Cool Whip, thawed
Combine crumbs, sugar and butter in small mixing bowl; press about 1 Tbsp. onto bottom of each of 24 paper-lined muffin cups. Set aside. Sprinkle gelatin onto 1/2 cup cold water in top of double boiler; place over hot, not boiling, water, stirring until gelatin is dissolved. Melt chocolate bars with gelatin mixture and 2 Tbsp. water over warm water; stir until smooth. Cool slightly. Beat chocolate on high speed, gradually adding softened ice cream. Chill 15 minutes. Meanwhile, puree strawberries in blender or mash with fork. Stir strawberry mixture into Cool Whip. Fill each cup 3/4 full with chocolate mixture; top with scant tablespoon strawberry topping. Cover and freeze. Serve with additional strawberry puree, if desired. Makes 2 dozen.
NOTE: You may substitute one 10-oz. pkg. frozen sliced strawberries, thawed and drained.
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Peach & Raspberry Crumble
Topping:
3/4 cup flour
3/4 cup old-fashioned rolled oats
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp. salt
1/3 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
pinch of ground cloves
6 Tbsp. unsalted butter, cut into small pieces
Filling:
5 ripe peaches, peeled, quartered and pitted
1 pint fresh raspberries
3/4 cup granulated sugar
1 Tbsp. fresh lemon juice
1/2 tsp. cinnamon
seeds scraped from 1 split vanilla bean
To make topping, toss all the dry ingredients in a large bowl. Cut in the butter until the bits of butter are the size of split peas. To make filling, combine the fruit, granulated sugar, lemon juice, cinnamon and vanilla seeds in a shallow 2-quart baking dish. Sprinkle with the topping. Set on a baking sheet; bake in a preheated 375ºF. oven for 45 minutes or until the topping is golden and the fruit bubbling. Serves 6.
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Peach-Berry Cobbler
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Pam Schreiber, Waco, TX
1 box yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup margarine or butter, softened
1/2 cup nuts, chopped
21-oz. can peach pie filling
16-oz. can whole cranberry sauce
vanilla ice cream or whipped topping
Preheat oven to 350ºF. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in ungreased 13x9” pan. Mix well. Sprinkle crumb mixture over fruit. Bake 45-50 minutes or until golden brown. Serve warm with ice cream or whipped topping. Serves 16.
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Peach Cobbler #1
Filling:
3 lb. fresh peaches, peeled and sliced
1/2 cup sugar
2 Tbsp. flour
1 Tbsp. lemon juice
3/4 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. butter
Batter:
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. butter, softened
1 egg, lightly beaten
In bowl, combine peaches, sugar, flour, lemon juice, vanilla, cinnamon, salt and 1/4 cup water; mix well. Turn filling into 8" square baking pan. Dot with butter. Preheat oven to 375ºF. In bowl, combine all batter ingredients. Beat with wooden spoon until smooth. Drop batter in 9 portions over filling, spacing evenly. (It will spread during baking.) Bake 35-40 minutes, or until crust is golden and peaches are tender. Serve warm with vanilla ice cream. Serves 9.
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Peach Cobbler #2
1/2 cup sugar
1 Tbsp. cornstarch
1/4 tsp. ground nutmeg
1 tsp. lemon juice
1 cup flour
two 16-oz. pkgs. frozen sliced peaches, thawed, well drained
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening
1/2 cup milk
Heat oven to 400ºF. Mix 1/2 cup sugar, the cornstarch and nutmeg in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Mix flour, 1 Tbsp. sugar, the baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream, if desired. Serves 8.
NOTE: Four cups sliced fresh peaches can be substituted for the frozen peaches.
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Peach Cobbler #3
from Gail
3 lbs peaches, peeled, cut into 1/4-inch slices
1-1/4 cup sugar
2 cup flour
1 tsp. salt
3/4 cup vegetable shortening (I use all butter)
3 to 4 Tbsp cold water
1/2 cup butter, cut into small pieces
3 tsp. sugar
Combine peaches and sugar in a large bowl. Let stand 4 hours or overnight. Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse meal. Mix in enough water to bind dough. Gather into a ball and divide in half. Preheat oven to 350º F. Lightly butter a 9-by-13-inch glass baking dish. Pour in undrained peaches and dot with 1/2 cup butter. Roll 1 piece of dough out on lightly floured surface to 1/8-inch thick rectangle. Cut into 11-by-1-inch strips. Arrange pastry diagonally over peaches in one direction only, spacing 1 inch apart. Sprinkle pastry with 1-1/2 tsp. sugar. Bake until pastry is beginning to brown, about 35 minutes. Meanwhile roll and cut remaining dough as above. Arrange pastry strips atop peaches to form lattice. Sprinkle pastry with remaining sugar. Bake until golden brown, about 35 minutes. Serve hot or warm with vanilla ice cream.
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Peach Cobbler #4
from Sue
3 cups fresh ripe peaches, sliced
1 Tbsp. lemon juice
1/4 tsp. almond extract
1 cup sifted flour
1 cup sugar
1/2 tsp. salt
1 egg, beaten
6 Tbsp. margarine, melted
Preheat oven to 375ºF. Butter 10x6" baking dish or 8x8" baking dish. Place sliced peaches on bottom of pan. Sprinkle with lemon juice and almond extract. Sift together dry ingredients. Add egg and mix with fork or hands until crumbly; sprinkle over peaches. Drizzle with melted margarine. Bake 35 to 40 minutes. Good warm or cold. Delicious with cream or vanilla ice cream.
NOTE: Also good made with nectarines, blueberries or other fresh fruit.
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Peach Crisp
2/3 cup uncooked old-fashioned oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose baking mix
1/2 tsp. ground sugar
4 cup sliced peaches
Lightly grease inside of slow cooker or spray with nonstick cooking spray. Mix together oats, sugars, baking mix and cinnamon in large bowl. Stir in peaches until well blended. Pour into slow cooker. Cover and cook on low 4 to 6 hours.
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Peach Delight
3 cups sliced, peeled peaches
Juice of 1/2 lemon
1-3/4 cup sugar
3 Tbsp. butter
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 Tbsp. cornstarch
1 cup boiling water
Sprinkle peaches with lemon juice. Cream 3/4 cups of the sugar with butter. Sift flour with baking powder and salt; add with milk to sugar mixture to form stiff batter. Spread peaches in buttered 8x10x2" baking dish; spread batter over peaches (batter will be very thick). Combine cornstarch and remaining sugar; prickle over top of batter. Pour boiling water over all. Bake at 350ºF for about 1 hour.
NOTE: If using canned peaches, omit lemon juice.
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Peach Ice Cream, Philadelphia Style
recipe by "The Ultimate Ice Cream Book"
1-1/2 cups heavy cream
1/3 cup sugar
2 large sweet peaches, peeled and pitted
1/4 cup peach nectar
1/4 tsp. vanilla extract
Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature. Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight. Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. Makes about 3 cups.
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Peach Melba
10 oz. frozen raspberries, thawed
1/2 cup currant jelly
1-1/2 tsp. cornstarch
1 Tbsp. water
1 pint vanilla ice cream
4 peach halves
sweetened whipped cream, optional
To make sauce, combine raspberries and jelly in saucepan; bring to a boil. In small cup, stir together cornstarch and water. Stir into raspberry mixture. Cook 15 minutes or until thickened, stirring constantly. Strain. Let cool; cover. Chill before serving. Scoop out 1/4 of the ice cream onto each of four dessert plates. Top each with peach half, cut side down. Spoon sauce over peaches and top with whipped cream, if desired.
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Peaches 'n' Cream Shortcakes
1-3/4 cups flour
2 Tbsp. granulated sugar
2-1/2 tsp. baking powder
1 tsp. salt
1 cup whipping (heavy) cream
2 cups sliced peaches (1 lb.)
1 Tbsp. packed brown sugar
Cinnamon Whipped Cream, below
Heat oven to 450ºF. Mix flour, granulated sugar, baking powder, salt and whipping cream with fork until dough leaves side of bowl and rounds up into a ball. Turn dough onto lightly floured surface. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2" thick. Cut into 6 rounds with floured 3" cutter. Place about 1" apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes. Mix peaches and brown sugar in medium bowl. Fill and top shortcakes with peaches and Cinnamon Whipped Cream. Serves 6.
Cinnamon Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 Tbsp. paced brown sugar and 1/2 tsp. ground cinnamon in chilled medium bowl until stiff.
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Peach-Pecan Cobbler
1 cup flour
1/4 cup rolled oats
1/4 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. ground nutmeg
3 Tbsp. butter
1/3 cup chopped pecans
1/3 cup granulated sugar
1 Tbsp. cornstarch
1/4 cup water
1/4 tsp. almond extract
4 cups sliced, peeled peaches or sliced nectarines or frozen unsweetened peach slices
1 egg
1/4 cup milk
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
peach ice cream or whipped cream, optional
For biscuit topping, in medium bowl, stir together flour, rolled oats, brown sugar, baking powder and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; add pecans. Make a well in the center; set aside. For filling, in medium saucepan, stir together granulated sugar and cornstarch. Stir in water and almond extract; add fruit. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and keep mixture hot. In small bowl, use fork to beat together egg and milk; add all at once to dry biscuit topping. Using for, stir just until moistened. Transfer hot filling to ungreased 2-quart square glass baking dish. Immediately spoon biscuit topping into 8 mounds on top of hot filling. Stir together 1 Tbsp. sugar and the cinnamon. Sprinkle over topping. Bake 20-25 minutes at 400ºF. or until a wooden toothpick inserted into center of a dumpling comes out clean. If desired, serve warm with peach ice cream or whipped cream. Serves 8.
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Peach Raspberry Cobbler
1/4 cup butter
2/3 cup all-purpose flour
1/3 cup old fashioned oats
1/2 cup granulated sugar
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
2 cups sliced peeled peaches
1-1/2 cups fresh raspberries
1/4 cup granulated sugar
Powdered sugar to garnish
Heat oven to 350ºF. Melt the butter 8" square baking dish, in the oven. Mix together flour, oats, 1/2 cup granulated sugar and baking powder. Stir in milk and vanilla just until dry ingredients are moistened. Spoon over the butter in baking dish, but DO NOT stir. Mix peaches, raspberries, and 1/4 cup granulated sugar. Spoon over batter, but do not stir. Bake 35-40 minutes, or until the fruit is bubbly and the crust is golden brown. Sprinkle with powdered sugar to finish. Serves 6.
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Peach-Toffee Crisp
5 medium peaches (2 lbs.), peeled and sliced (5 cups) or 5 cups frozen (thawed) sliced peaches
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Bisquick
1/4 cup English toffee bits
1/4 cup firm butter
1 tsp. ground cinnamon
Heat oven to 375ºF. Spread peaches in ungreased 8” square pan. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake 35-40 minutes or until peaches are tender and topping is golden brown. Serve warm. Serves 6.
Apple-Toffee Crisp: Substitute 5 cups sliced peeled apples for the peaches.
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Peachy Plantation Pizza
18 oz. refrigerated sugar cookie dough
1/3 cup pecans, chopped
8 oz. cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon vanilla
3/4 cup peach preserves
1-2 peaches, peeled and cubed (1 cup)
1 cup fresh strawberries, sliced
4 pecan halves, grated
1 lemon, zested
1-1/2 cups Cool Whip, thawed
Preheat oven to 350ºF. Place cookie dough in 2 quart bowl, stir in 1/3 cup chopped pecans. Form dough into a ball and place in the center of 13: baking stone; flatten slightly with palm of and, roll dough into a 12" circle, about 1/4" thick. Bake 18-20 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from baking stone and cool completely. In 1 quart bowl, combine cream cheese, powdered sugar and vanilla. Spread mixture evenly over top of cookie. Spread preserves evenly over cream cheese mixture. Arrange fruit over preserves. Sprinkle lemon zest and pecans over fruit. Pipe around edge of pizza with whipped topping.
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Peanut Butter Brownie Cream Pie
from the 1999 C&H Sugar Baking Contest
Crust:
3/4 cup all-purpose flour
3/4 cup powdered sugar
1/2 cup cocoa powder, unsweetened
1/2 cup butter, melted
Preheat oven to 350ºF. In medium bowl combine all ingredients. Press into greased 9" glass or metal pie plate. Bake 10 minutes. Remove from oven and cool completely. (Or use a purchased chocolate cookie crust.)
Filling:
1 cup peanut butter, chunky
1 cup powdered sugar
1/2 cup whipping cream
In small bowl combine peanut butter, powdered sugar and whipping cream. Stir until well mixed. Spread on bottom of cooled crust.
Topping:
1-1/2 cups whipping cream
1 cup powdered sugar
1 tsp. vanilla
1 (3 oz.) cream cheese, softened*
1/4 cup chocolate sauce, purchased
In medium bowl, using electric mixer, whip cream until soft peaks form. Stir in powdered sugar and vanilla. Add cream cheese and continue beating until stiff peaks form. Spread on top of peanut butter layer. Cover with plastic wrap and refrigerate several hours. Serve each piece with a drizzle of chocolate sauce. * Cream cheese must be completely smooth and creamy soft to work into whipping cream. Fifteen to twenty seconds in the microwave will help to whisk it smooth, but it should not be hotter than lukewarm when added to whipping cream. Serves 8
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