LAYERED PUMPKIN DESSERT

This dessert is truly special, it is very light and with its buttery graham cracker crust and luscious spiced layers it is a perfect ending to a Holiday meal. The layers are so attractive, your guest won't want to eat it, they will think you slaved for hours making it.

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted

CREAM CHEESE FILLING:

12 ounces cream cheese, softened
1 cup sugar
3 eggs

PUMPKIN FILLING:

1 can (15 ounces) solid-pack pumpkin
3 eggs, separated
3/4 cups sugar, divided
1/2 cup milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water

TOPPING:

1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350 F. for 15-20 minutes or until set. Cool on a wire rack.
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 F. . Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 F., about 12 minutes.
Remove from the heat ; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at leat 4 hours or until set.
Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

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CANDIED FRUIT CRANBERRY CHUTNEY

For Thanksgiving I like to make my own cranberry sauce, it is super easy to do and beats canned sauce any day. This first one is the one my Mom always made and it is delicious the second one is a little sweeter but just as tasty.

3 cups fresh or frozen cranberries (1 bag)
1 cup water
1 cup sugar
1 medium orange, peeled and diced
1 medium apple, washed, unpeeled and diced

In a medium saucepan, bring water and sugar to a boil; let boil 5 minutes til sugar is dissolved.
Wash cranberries in cold water and add to boiling water mixture. Add diced orange and diced apple and bring back to a soft boil. Let cook stirring often until cranberries are "popped", leave some whole if that is the way you like them. Store in the refrigerator until ready to serve.
Yield: about 2 1/2 cups.

This sauce is a little sweeter and chunkier!

4 cups fresh or frozen cranberries
2 cups packed brown sugar
1 medium apple, peeled and diced
3/4 cup white sugar
3/4 cup chopped mixed candied fruit
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon ground cloves

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving.

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APPLE PIE BARS

These delicious bars, with their flaky crust and scrumptious fruity filling, are the perfect way to serve apple pie to a crowd. This is one of my favorite apple desserts to make everyone loves them. This is a great time of year to bake with apples. I hope you try them!

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water

FILLING:

7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg

GLAZE:

1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice


In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17-in x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan.; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375F. for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.


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CHOCOLATE CARROT CAKE

Finely shredding the carrots gives this cake en extra-nice texture. The walnuts sprinkled on top add crunch, but if you do not like nuts leave them off. The carrots are just coming out of my garden now and I always make my regular Carrot Cake with Cream Cheese icing and I always make this carrot cake adding chocolate also. Both are delicious and hard to pick a favorite. I hope you try it and let me know if you like it.

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots

FROSTING:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted neat the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.

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SOUR CREAM CHOCOLATE CAKE

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that is simply scrumptious. This chocolate cake is one of my favorite recipes to make, everyone loves it. I hope you will try it and let me know how you like it.


1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

FROSTING:

2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioner's sugar

Dissolve cocoa in water; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture and sour cream. Pour into three greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from the heat; cool 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

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BLUEBERRY FRENCH TOAST

This delicious breakfast or brunch dish was inspired by a friend of mine, she was getting tired of making the same old blueberry pancakes every Sunday, so we came up with this and everyone loved it. We served it at a brunch and everyone wanted seconds. Good thing we made two! I hope you try it and like it.

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover; bake at 350 F. for 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).


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CHOCOLATE CHIFFON TORTE

This is an old recipe handed down to me from my Aunt. This is a delightful six layer, very tasty torte. Your family and guests will be very impressed with this delicious dessert. Be sure to share the recipe. Let me know how you like it!

2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
6 eggs, separated
2 squares (1 ounce each) semisweet chocolate, melted and cooled
1/2 teaspoon cream of tarter

FILLING:

1-1/2 cups heavy whipping cream
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed

FROSTING:

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 tablespoon baking cocoa
Chocolate curls

Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tarter on high speed until stiff peaks form. Fold into batter.
Pour into prepared pans. Bake at 350 F. for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
In a large sauce pan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until the filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over tops and sides of cake. Garnish with chocolate curls. Yield: 12 servings.

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CREAMY PEACH DESSERT

This time of year, fresh peaches are at their juicy best. This comforting dessert is a family favorite, I hope you will try it for yourself and let me know how you like it.

1/2 cup milk

3 tablespoons butter, melted

1 egg

3/4 cup all-purpose flour

1 package (3 ounces) cook-and-serve vanilla pudding mix

1 teaspoon baking powder

1/2 teaspoon salt

4 to 5 medium ripe peaches, peeled and sliced

TOPPING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup plus 1 tablespoon sugar, divided

1/3 cup half-and-half cream

1/2 teaspoon ground cinnamon

In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.

In a small mixing bowl, beat cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake at 350 F. for 55-60 minutes or until puffed and golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Yield: 9 servings.

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VANILLA CREAM PUFFS

These puffs disappear fast whenever I make them. They are filled with a tasty almond-vanilla cream, and there is a hint of cinnamon in the chocolate glaze. They are easy to make and everyone loves them. Let me know what you think!

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING:

1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups whipping cream, whipped

CHOCOLATE GLAZE:

6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 F. for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.

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OLD-FASHIONED WHOOPIE PIES

Who could resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? I make these delicious cookies and everyone gobbles them up, young and old alike love the taste, they never last long at my house. Let me know if you like them!


1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons all-purpose flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

In a bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients, Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 F, for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.

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TINY CHERRY CHEESECAKES

I prepared these mini cheesecakes for a bake sale and I received many requests for the recipe, not to mention all the compliments, they were among the first to be sold. I have made them many times and they are always a hit. Try them and you will become a fan!


1 cup all-purpose flour
1/3 cup sugar
1/4 cup cocoa
1/2 cup cold butter
2 tablespoons cold water

FILLING:

2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
1 can (21 ounces) cherry or strawberry pie filling


In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoon into each cup. Bake at 325 F. for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.

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BUTTERSCOTCH DELIGHT

This creamy layered dessert is very popular whenever I serve it. It is very easy to make and kids and adults both will like it. This dessert is a perfect ending to a summer barbecue or any other family dinner. Let me know how you like it!


1/2 cup cold butter
1 cup all-purpose flour
1 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold milk
2 packages (3.5 ounces each) instant butterscotch pudding mix
1/2 cup coarsely chopped walnuts


In a bowl,, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 F. for 20 minutes or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the cream cheese and sugar. Fold in 1 cup whipped topping. Spread over crust. In another bowl, beat milk and pudding mixes for 2 minutes or until thickened. Spread over cream cheese layer. Spread with remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set. Yield: 12-15 servings.

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GERMAN APPLE CAKE

This is an excellent cake to make anytime of the year but I always make it during apple season so I can use the freshest apples available. I received this recipe from my Aunt and it is a favorite in my family. I hope you try it and let me know if you like it!

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans

FROSTING:

1 package (8ounces) cream cheese, softened
2 teaspoons butter, softened
2 cups confectioners' sugar

In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Yield: 12-16 servings.

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PEANUT BUTTER PUDDINGWICHES

These are so handy to have in the freezer for the kids in the summer, you will have trouble keeping any on hand. Kids love them as well as adults. They are better than the store bought ice cream sandwiches. The filling is smooth and scrumptious and the graham crackers stay crisp. When you make them once you will want to have them on hand all the time for when the munchies strike. Let me know how you like them!

1 1/2 cups peanut butter, divided
3 cups cold milk, divided
1 package (3.9 ounces) instant chocolate pudding mix
2 cups whipped topping, divided
1 package (3.4 ounces) instant vanilla pudding mix
32 whole graham crackers


Line two 13-in. x 9-in. x 2-in. pans with foil; set aside. In a mixing bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended fold in 1 cup whipped topping. Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2 in. x 2-1/4 in.; place each square between two crackers. Wrap in plastic wrap. Freeze overnight. Yield: 32 sandwiches.

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BLUEBERRY RASPBERRY PIE

This lovely fruity dessert reminds me of the best summer has to offer. I like to make this pie using fresh blueberries and raspberries. The first time I made it I thought it was an odd combination but you really must try it , you will be surprised. This is one of the best tasting pies you will ever make.

Pastry for double-crust pie (9 inch)
1 egg white
2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel , vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
Roll put the remaining pastry to fit top of the pie; place over filling. Trim, seal and flute the edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
Bake at 400 F. for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. store in the refrigerator. Yield: 6-8 servings.

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STUFFED ZUCCHINI BOATS

If you have a bumper crop of zucchini here is a great recipe to use. This recipe is very tasty and easy to make. They can be used as a side dish or for a light lunch. Everyone will love them! They would be good at a family picnic or a barbecue. They are also good for you, great nutritional value.

1 pound lean ground beef
1 large onion, chopped
3 cups cubed French bread
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced fresh parsley
1/2 cup tomato sauce
1/4 cup shredded Parmesan cheese
1 egg, beaten
1 teaspoon salt
1/2 teaspoon dried thyme
6 medium zucchini (6 to 8 inches)
1 cup water

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme cook about 5 minutes; set aside.
Cut each zucchini in half lengthwise. Scoop out seeds, leaving 1/4 in. shells. Spoon about 6 tablespoons beef mixture into each zucchini half. Place in two ungreased 13-in. x 9-in. x2-in. baking dishes. Pour 1/2 cup of water into each dish. Cover and bake at 350 F. for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.
Yield: 6 servings.

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CHOCOLATE ICE CREAM SANDWICHES

These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor you prefer. The kids will love these on a hot day and they make a really nice treat, better than store-bought.

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

In a mixing bowl, cream butter and sugars. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake at 375 F. for 8-10 minutes or until set. Remove to wire racks to cool.
To assemble sandwiches, place 1/4 cup ice cream on the bottom of half the cookies. Top with remaining cookies. Wrap each in plastic wrap. Freeze overnight. Yield: 8 ice cream sandwiches.

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BERRY-CREAM COOKIE SNAPS

These cute cookies are crispy on the outside and light and fluffy inside. They are not hard to make and they are a different way to serve strawberries. Your guests and family will be impressed. I hope you try them!

4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup heavy whipping cream, whipped
1 to 3 drops red food coloring, optional

BATTER:

1/2 cup sugar
1/3 cup all-purpose flour
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup chopped fresh strawberries
Additional sugar

For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4-in. apart onto prepared pan. Bake at 400 F. for 5-8 minutes or until edges are lightly browned.
Immediately remove one cookie at a time and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies get to cool to shape, return to oven for 1 minute to soften, repeat with remaining batter.
Just before serving, pipe or spoon filling into cookie shells. Dip end of each cookie into strawberries and additional sugar. Refrigerate leftovers. Yield: about 2 dozen.

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LEMON CHEESECAKE BARS

This week I made these delicious bars, they are a very elegant dessert and the recipe makes a large pan of squares. I use more of the raspberry jam than the recipe calls for, almost double, but you can use whatever amount you like. This dessert may be made ahead of time and like any other cheesecake the longer it sits the better it gets. I hope you try it and like it. Let me know!


3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam (or more)

FILLING:

4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup fresh lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 15-18 minutes or until golden brown. Spread with jam.
For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 F. for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

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CHEESECAKE PRALINE SQUARES

These squares are out of this world good, a smooth cheesecake layer, a nutty crust, and praline-like topping make this dessert extra special. I made this dessert to serve at a baby shower and I got a lot of requests for the recipe not to mention everyone looking for seconds. It was a good thing I made two! Try it, I am sure you will also love it.

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2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons confectioners' sugar

Filling:

3 packages (8 ounces each) cream cheese, softened
2/3 cups sugar
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs, lightly beaten

Topping:

1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 20-24 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs, beat on low speed just until combined. Pour over crust. Bake at 350 F. for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares. Yield: 15 servings. Enjoy!!

FRESH FRIUIT TARTS

These luscious tarts are the jewels of the party whenever they are served. This recipe can be doubled easily. You can bake the shells ahead and freeze them. Then fill and decorate them the day you are going to serve them. You can use any kind of fresh fruit you like, strawberries, blueberries, raspberries and kiwi are some of my favorites, use them in any combination you like.

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg, beaten

Filling:

4 ounces cream cheese, softened
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
Assorted fresh berries
2 tablespoons apricot preserves

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into six portions. Press each portion into a greased 4-1/2 inch tart pan. Bake at 350 F. for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese until smooth. Beat in condensed milk and lemon juice. Spoon 2 rounded tablespoons into each cooled tart shell. Arrange berries over filling.
In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries. Yield: 6 servings.

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PEACH AND GINGER PIE

This is my favorite time of year for baking. All kinds of fresh fruit in season, and this is a perfect time to make this peach pie. The fresh grated ginger adds a great taste. Let me know if you like it.

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Pastry:

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup shortening, cold and cut into cubes
1/2 cup cold water (approx.)
1 egg, beaten

Filling:

5 cups fresh peaches, peeled, pitted and sliced 1/4 inch thick
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons freshly grated ginger
1/4 cup oats, quick cooking
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract

Preheat oven to 375 F. Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add water, a little at a time, and mix until dough just comes together. Don't over mix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 minutes.
Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tablespoon flour and roll larger dough into a circle, 1/8-in. thick and slightly larger than a 9-in. pie plate. Transfer dough and fit into pie plate with dough overhanging slightly. Add prepared filling.
Create lattice top and crimp edges. Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50-60 minutes. Allow to cool completely before slicing.

STRAWBERRY WHIPPED SENSATION

It is strawberry season and I love making desserts using fresh strawberries. This dessert is great for a hot summer day and kids and adults will love it. It is a great make-ahead recipe and you can sore a couple in the freezer and pull them out when you need them. Let me know how you like it.

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4 cups fresh strawberries, divided
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8 ounce) tub whipped topping, thawed, divided
8 chocolate sandwich cookies, finely chopped (Oreo)
1 tablespoon butter, melted

Line a 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze for 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Enjoy!!

ITALIAN CHERRY LAYER CAKE

This huge impressive three layer cake is one of the best tasting cakes I have ever eaten. It has everything in it, maraschino cherries, chocolate chips, cream cheese, ricotta cheese and the icing is delicious. I have made this cake several times after coming across the recipe in an Italian cook book, it is well worth the effort it takes to make this cake. I have served it to my husband as a birthday cake and he loved it, I had it decorated beautifully and the cake was a big hit. I hope you try it and love it.

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Cake:

1 cup butter ,softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1-3/4 cups milk

Preheat the oven to 350 F. Grease and flour two 9-in. round cake pans; set aside.
Cream together butter and sugar.Beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

Cannoli Filling:

2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips

Frosting:

1 cup shorting
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
3 teaspoons vanilla extract
4-5 tablespoons water


In a large mixing bowl, beat cream cheese and ricotta until combined. Add confectioners' sugar and extracts. Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another mixing bowl, cream shorting and butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough water to achieve a spreadable consistency.
To assemble, split each cake in half horizontally. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake top and sides of cake, making sure you save enough frosting to decorate.
Decorate cake anyway you like, there is a lot of icing for piping flowers and leaves. If you are not going to decorate the cake, you can cut back the amounts, in the frosting ingredients.

HUMMINGBIRD CAKE

This impressive cake is one of my Father-in-law's favorites. The combination of bananas and pineapples are wonderful together and the pineapple frosting tops it off perfectly.
It can be served anytime of the year and is especially nice as a Birthday cake, I have had a few requests for the recipe when I serve it.

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3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts

Pineapple Frosting:

1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; then remove from pans to wire racks. Cool completely.
For frosting, in a large bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between cake layers and over the top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 slices.
I hope you make this cake and let me know how you liked it.

CINNAMON ROLLS

These cinnamon rolls are my husband's favorite. He requests these over the other cinnamon rolls I make using my biscuit dough recipe. They are light and fluffy and with added raisins and pecans the taste can't be beat. The glaze tops them off perfectly. Try them you will love them!

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Dough:

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter, melted
1 teaspoon salt
1 egg
3-1/2 to 4 cups flour, all-purpose
1/3 cup raisins

Filling:

1/2 cup melted butter, for dough and for pan
3/4 cup brown sugar
2 tablespoon white sugar, for the pan
2 tablespoons ground cinnamon
3/4 cup pecans, optional

Glaze:

4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons hot water

Heat oven to 350F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups flour and mix until smooth. Add yeast mixture. Mix in remaining flour and raisins until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1-1/2 hours.
When doubled in size, punch dough down. Roll out on a floured surface into a 15 by 9-in. rectangle. Spread melted butter all over dough. Mix brown sugar and cinnamon and sprinkle over buttered dough. Sprinkle with pecans if desired. Beginning at the 15-in. side, roll up dough and pinch edge together to seal. Cut into 12-15 slices. I use a 13-in x 9-in. baking pan.
Coat the bottom of baking pan with melted butter and sprinkle with white sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled in size about 45 minutes.
Bake for about 3o minutes or until nicely browned.
Mean while, mix butter, powered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. Enjoy!!

CHOCOLATE-COVERED STRAWBERRIES CAKE

This is a recipes using fresh strawberries, it is strawberry season and what could be better than strawberries and chocolate. This cake was presented as an entry in a cake auction and it became one of the highest bidders. It looks so delicious and it taste even better, it was a big hit with the crowd. I hope you try this cake during strawberry season and let me know how you liked it.

2/3 cup butter, softened

1-/2 cups sugar, divided

1 teaspoon vanilla extract

2-1/2 cups flour, all-purpose

2-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

4 egg whites

1 cup sliced fresh strawberries

Frosting:

7-1/2 cups confectioners' sugar

1-1/2 cups baking cocoa

3/4 cup butter, softened

1 cup milk

2 teaspoons vanilla extract

1/2 cup sliced fresh strawberries

8 whole fresh strawberries

In a large mixing bowl, cream butter and 1-1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.

Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.

For icing, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom of cooled cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.

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HOMEMADE ICE CREAM AND CONES

You will not need an ice cream maker to make this pretty homemade treat. This recipe makes two baking dishes of ice cream and along with the sugar cones it really is very special. Before you serve the ice cream, let it sit for a few minutes before trying to scoop, makes it easier. I hope you try it this summer.

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2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola
2 cans (21 ounces each) cherry pie filling

In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175 F.; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 F. and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream mixture (mixture will be thin).
Divide granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.


Homemade Sugar Cones

2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter, melted

In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400 F. for 6-8 minutes or until edges are golden brown.
Place the cookies, bottom side up, on a paper-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
Return second cookie to oven for 1-2- minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.

MAPLE PUMPKIN CHEESECAKE

I received this recipe from a free booklet at the supermarket a while back, tried it and with a few changes thought it was perfect. Cheesecakes are one of my favorite things to make and this one is very good, pretty and delicious. Hope you try it!

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1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/4 cup maple syrup
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg

Topping:

4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325 F. for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
In a small bowl. combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
Bring to a boil over medium-high heat; stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan. Served with a dollop of whipped cream this makes a beautiful dessert. Let me know if you like it!

MERINGUE ICE CREAM TORTE

This recipe looks long and complicated but it really isn't that bad to make, and the sweet results is certainly worth the effort. I always get asked for this recipe when I serve it to guests, it is always a big hit and great for a summertime barbecue dessert. This dessert can not be made in one day so make sure you leave yourself enough time for baking the meringues and the freezing of the dessert. I hope you try it and let me know if you like it.

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3 egg whites
1/2 teaspoon cream of tarter
1 cup sugar

Raspberry Sauce:

1 package (12 ounces) frozen unsweetened raspberries,thawed
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Ice Cream Layers:

1 quart coffee ice cream, softened
1-1/3 cups sliced almonds, toasted
1 quart chocolate chip ice cream, softened
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract
Fresh raspberries

Let egg whites stand at room temperature for 30 minutes. In a mixing bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.
Line two large baking sheets with parchment paper; draw three 8-1/2 inch circles on paper. Drop meringue in mounds onto circles; spread to cover.
Bake at 250 F. for 1-1/4 hours or until set. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled; remove meringues from paper.
Drain raspberries, reserving juice. Set raspberries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved raspberries. Cool.
To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.
In a mixing bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer, carefully run a knife around edge of pan to loosen. Frost with whipped cream.
Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Serve with raspberry sauce.
Yield: 14-16 hours

PINK VELVET CUPCAKES

A little girl up the road turned 5 years old on Saturday, these pretty pink cupcakes were a big hit with her and her friends. I made the icing and they got to decorate them. They had a blast and now they all want to be bakers when they grow up, they were so cute. These are easy to make and if you wanted to use just a butter cream icing that would be good also. Hope you give these a try and like them.

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Pink Velvet Cupcakes

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

White Chocolate Ganache:

2 cups white baking chips
1 tablespoon butter
1/2 cup heavy whipping cream
Pink coarse sugar and edible glitter

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffins cups two-thirds full. Bake at 350 F. for 23-27 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3- minutes or until soft peaks form and frosting is light and fluffy. Using a pastry bag and #30 star tip pipe the frosting on the cupcakes. Decorate with the coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

I got this recipe from a magazine: Taste of Home April/May 2007

CRANBERRY ZUCCHINI WEDGES

This cake has wonderful flavor and and a tender texture. It is great for a brunch dessert and is so pretty on a plate with just a light dusting of icing sugar. I hope you try it.



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1 can (20 ounces) pineapple chunks

3 cups flour,all-purpose

1-3/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 eggs

1 cup oil,vegetable

2 teaspoons vanilla extract

1 cup tightly packed shredded zucchini

1 cup fresh or frozen cranberries,halved

1/2 cup chopped walnuts

Confectioners' sugar



Drain pineapple,reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and walnuts.

Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar.
Yield: 2 cakes (8 wedges each).

CREAMY BANANA PUDDING

This dessert makes a perfect ending to any type of meal. Anything from a barbecue to a special Saturday night supper. It is light,fluffy and very easy to make and if you have any left over it is even good a couple days later. This dessert makes a nice presentation in a large glass bowl or it can also be layered in individual serving dishes. I am sure you will like it if you give it a try.

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Creamy Banana Pudding

1 (14 ounce) can condensed milk
1-1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream,whipped
36 vanilla wafers
3 medium bananas,sliced and dipped in lemon juice


In large bowl,combine sweetened condensed milk and water.Add pudding mix;beat well.Chill 5 minutes.Fold in whipped cream.Spoon 1 cup pudding mixture into a 2-1/2 quart glass serving bowl.Top with one-third each of the wafers,bananas and pudding.Repeat layering twice,ending with pudding.Chill.Garnish as desired.Refrigerate leftovers. Makes 8 to 10 servings.

HERMIT SLICE

These squares are delicious! They are just like hermit cookies not too rich and not too sweet.I add the icing because I like to serve them on a dessert tray,makes for a nice presentation. They taste really good unfrosted as well. Whatever you decided I'm sure you will like them,I hope you try them and let me know.

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Hermit Slice

1/4 cup butter or margarine,softened
1/4 cup sugar
1/4 cup molasses
1 egg
1/2 cup raisins
1/4 cup chopped walnuts
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/8 teaspoon allspice

In a large bowl,beat together the butter,sugar,molasses and egg.Add raisins and nuts.Stir to mix
Measure in flour,salt,baking soda,baking powder and spices.Stir well.Spread in greased 8x8-in. baking pan.Bake in 350 F. oven for 25 minutes until set.Cool completely on a wire rack before cutting.

Icing

3 tablespoons butter or margarine,softened
1/3 cup brown sugar,packed
2 tablespoons milk
1 cup icing sugar

Combine butter,brown sugar and milk in saucepan.Bring to a boil and simmer 2 minutes.Allow to cool until you can hold your hand on bottom of pan.Add icing sugar and stir well.If too firm to spread add a few drops of milk.If too runny add a bit more icing sugar.Spread over squares.

MERINGUE COCONUT BROWNIES

I made these delicious brownies this weekend and what a treat they are.They are different as they combine a shortbread-like crust and a brown sugar meringue with chocolate,coconut and nuts.They are sure to be a hit at your house to!


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Meringue Coconut Brownies

3/4 cup butter or margarine,softened
1-1/2 cups packed brown sugar,divided
1/2 cup sugar
3 eggs,separated
1 teaspoon vanilla extract
2 cups flour,all-purpose
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (12 ounces)
1 cup flaked coconut
3/4 cup chopped walnuts


In a large mixing bowl,cream the butter, 1/2 cup brown sugar and sugar.Add eggs yolks and vanilla.Beat on medium speed for 2 minutes.
Combine the flour,baking powder,baking soda and salt;add to creamed mixture and mix well (the batter will be crumbly) .Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Press firmly. Sprinkle with chocolate chips,coconut and walnuts.
In a small bowl,beat egg whites until soft peaks form.Gradually beat in remaining brown sugar,1 tablespoon at a time.Beat until stiff peaks form.Spread over the top.
Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean.Cool on a wire rack.Cut into bars.Store in the refrigerator. These are so good,I hope you try them and let me know how you like them.

CHOCOLATE ORANGE CHEESECAKE BARS

Chocolate and orange are a mouth-watering combination in these creamy,easy to make dessert bars. The first time I made these was for a bake sale, I had more requests for the recipe than I have ever had for any other recipe I have made. They are very good!

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Chocolate Orange Cheesecake Bars

2 cups chocolate cookie or graham cracker crumbs
1/2 cup butter,melted
1-1/4 cups sugar,white
2 packages cream cheese,softened (8 ounces each)
3 eggs
1/4 cup flour,all-purpose
1 can evaporated milk (385 ml)
3 tablespoons orange liqueur (I use orange juice)
2 tablespoons finely grated orange rind
1/3 cup sifted cocoa powder
1/3 cup hot water

Preheat oven to 350 F. Combine cookie crumbs,butter and 1/4 cup sugar in bowl;press into bottom of 13x9-inch baking dish.Bake 10 minutes or until firm;let cool.Reduce oven temperature to 325 F. Beat remaining sugar,cream cheese,eggs and flour in large bowl until smooth.Gradually fold in evaporated milk,juice and orange rind. Combine cocoa with hot water until dissolved;stir into mixture.Pour into prepared pan.Bake 40-45 minutes on until set.Makes 48 bars.

PEACH MELBA TRIFLE

This weekend was Mother"s Day so we had the in-laws down for Sunday supper.We had a good visit and a real good meal.I made Dill Pickle Potato Salad,Macaroni Salad and we had a big feed of Lobsters.I made,for dessert,Peach Melba Trifle which was delicious.I want to share this recipe with you and hope you will try it.It is easy to make and very tasty,however to look at it your guests will think you spent hours.Let me know how it turns out!

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Peach Melba Trifle

1 can sweetened condensed milk (14 ounces)
1-1/2 cups cold water
1 package instant vanilla pudding mix (4-serving size)
2 cups (1 pint) whipping cream,whipped
1/4 cup plus 1 tablespoon dry sherry or orange juice
1 prepared angel food cake,torn into small pieces (about 6 cups)
1-1/2 pounds fresh peaches,pared and sliced,or 1 (29 ounce) can sliced peaches,drained
1/2 cup red raspberry preserves
Toasted almonds and additional preserves for the top (optional)

In large bowl,combine sweetened condensed milk and water.Add pudding mix;beat well.Chill 5 minutes.Fold in whipped cream and 1 tablespoon orange juice or sherry.
Place half of the torn angel food cake in a large glass serving bowl.Sprinkle with 2 tablespoons of the orange juice or sherry.Top with half of the peach slices,1/2 cup preserves and half the pudding mixture.Repeat layering with remaining cake,orange juice,peach slices and pudding mixture.Garnish with almonds and preserves.Chill.Refrigerate leftovers.

LUNAR RHUBARB CAKE

Rhubarb season is close,here where I live and rhubarb is one of my favorites.I always have a lot of rhubarb in my freezer for pies,or just to stew it up and have with home made bread.It makes beautiful and tasty jam. This recipe I want to share is one of many I have using rhubarb but it is one of the best.My husband's Aunt gave it to me a long time ago,along with some rhubarb and it is very moist,easy to make and tasty.Let me know if you like it.

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Rhubarb Cake

1/2 cup butter,softened (I use canola oil)
1-1/2 cups sugar
1 egg
1 tsp.vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (I use milk and 1 tablespoon of vinegar)
4 cups chopped rhubarb tossed in 1 tbls. flour ( If using frozen do not thaw)

Topping:
1/4 cup butter
2 tsp. cinnamon
1 cup packed brown sugar

To make topping,mix brown sugar and cinnamon;cut in butter and set aside.

Cream the butter and sugar.Add egg and vanilla,beat well.Combine flour,baking soda and salt and add to the creamed mixture alternately with the buttermilk.Add floured rhubarb gently into the batter.Spoon into a greased 13-in.x9-in.x2-in. baking pan.Sprinkle topping over the batter and bake at 350 F. for 45-50 minutes or until toothpick comes out clean.Cool on a wire rack before cutting.Refrigerate leftovers.

CHOCOLATE BEET CAKE

I received this recipe many years ago from a friend at work,and I thought it was so different I had to try it.It is a very rich chocolate cake and has great flavor,surprising you cannot taste the beets,but it has great texture.Do not make the mistake another co-worker made when she tried it,she used bottled pickled beets and it was a disaster.When I make it I use canned beets and I have also used fresh cooked beets,they were equal in taste.
I hope you try it and let me know how you like it.

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1-1/2 cups white sugar
1 cup canola oil
3 large eggs
1 can beets (19 ounce-well drained-chopped)
2 squares chocolate (melted)
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla

In a large mixing bowl cream the sugar and the oil.Add eggs one at a time beating well after each addition.Sift together flour,baking soda and salt.Add melted chocolate and chopped beets.Stir in dry ingredients and vanilla and mix well.
Grease and flour a 10-inch tube pan,pour mixture into pan and bake at 350 F. for 1 hour,or until a toothpick comes out clean.Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
I frost this cake with a chocolate butter cream icing.Enjoy!!

CHOCOLATE CHIP OATMEAL CAKE

This cake is so easy to make and tastes so good,it will soon become a favorite.You can frost it or leave it plain it is equally good both ways.Unfrosted it makes a great dessert to take to potlucks or on a picnic.



There are other great recipes on: www.havefunbaking.com



Chocolate Chip Oatmeal Cake



1-1/2 cups boiling water

1 cup quick-cooking oats

1 cup semi-sweet chocolate chips

1/2 cup margarine,softened

3/4 cup white sugar

3/4 cup brown sugar,packed

2 eggs

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt



In a bowl,combine the water and oats.Sprinkle with chocolate chips (do not stir);let stand 20 minutes.In a mixing bowl,cream margarine and sugars.Add eggs,one at a time,beating well after each addition.Beat in the oat mixture.

Combine flour,baking soda and salt;add to the creamed mixture and mix well.Pour into a greased 13-in.x 9-in.x 2-in. baking pan.Bake at 350 F. for 35-40 minutes or until a toothpick comes out clean.Cool on a wire rack.





COFFEE FROSTING



You can use this icing it is good or just regular chocolate butter cream icing also great!



2 teaspoons instant coffee granules

1/4 cup half and half cream,warmed

1/2 cup margarine,softened

1 teaspoon vanilla

1/8 teaspoon salt

4 cups icing sugar



Dissolve coffee granules in cream;set aside.In a small mixing bowl,cream margarine,add vanilla and salt.Gradually beat in sugar.Beat in enough of the coffee mixture to achieve spreading consistency.Spread over cake.



Hope you try this recipe and let me know what you think!

SIX-LAYER COCONUT CAKE

I made this cake one time when I was having a barbecue and I wanted to have an array of nice desserts. I made the cake the day before and assembled it the day of the party.It is a bit of work but I must say the end result is very impressive. This makes a big cake and it has big flavor,with the custard filling and the boiled icing loaded with coconut.To me this cake celebrates spring!

CAKE:

1 cup butter
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 egg whites

FILLING:

1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs,lightly beaten
1/4 cup butter,softened
2 tablespoons grated orange peel
1 teaspoon orange extract

FROSTING:

1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1/4 teaspoon vanilla extract
2 cups flaked coconut

In a mixing bowl,cream butter and sugar until light and fluffy.Add vanilla.Combine flour,baking soda,baking powder and salt;add to creamed mixture alternately with buttermilk.In another mixing bowl,beat egg whites until stiff peaks form;gently fold into batter.Pour into three greased and floured 9-in. round baking pans.Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.Cool for 10 minutes;remove from pans to wire rack to cool completely.
In a saucepan,combine sugar and cornstarch.Gradually stir in orange juice until smooth.Bring to a boil;cook and stir for 2 minutes or until thickened.Remove from the heat.Gradually stir 1/2 cup into eggs. Return all to pan;stirring constantly.Bring to a gentle boil;cook and stir 2 minutes.remove from the heat.Stir in butter,orange peel and extract.Cover and refrigerate.
In a heavy sauce pan,combine sugar,egg whites,water,salt and cream of tarter.With a portable mixer,beat on low speed for 1 minute.Continue beating on low speed over low heat until frosting reaches 160 degrees F.;about 12 minutes.Pour into a large mixing bowl;add vanilla.Beat on high until frosting forms stiff peaks,about 7 minutes.
Split each cake in half horizontally.Place one layer on a serving plate;spread with 1/3 cup filling.Repeat four times.Top with remaining cake layer.Spread frosting over the top and sides.Sprinkle with coconut.Store in the refrigerator. Makes 12-14 servings.

I realize this recipes looks intimidating but you will get such a feeling of accomplishment after,it will be worth it!

Check out other recipes on: www.havefunbaking.com

RICH COFFEE CAKE

I made this coffee cake this weekend and what a treat it is,moist and tender,I added a little chocolate drizzle in the center and on top to make it a little more special and it turned out great.
This cake is great for potlucks or to take to a friends house as it is easy to transport.I usually like to ice my cakes but a coffee cake is one exception and especially this one with the added chocolate drizzle.
I hope you give this one a try, you will not be disappointed.


There are more great recipes on: www.havefunbaking.com

Coffee Cake

1 cup butter or margarine
2 cups sugar
2 eggs
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream (8ounces)
1/2 teaspoon vanilla

Topping;
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

Chocolate Glaze:
1/2 cup semisweet chocolate chips
1/4 cup butter or margarine


In a large mixing bowl,cream butter and sugar.Add eggs,one a time beating well after each addition.Combine the flour,baking powder and salt.Combine sour cream and vanilla;add to creamed mixture alternately with dry ingredients.
Combine topping ingredients;sprinkle 2 tablespoons into a greased and floured 10-in. tube pan.For glaze,in a microwave safe bowl,melt chocolate chips and butter,stir until smooth.Spoon half of the batter over topping;sprinkle with half of the remaining topping.Drizzle with half of the glaze.Top with remaining batter,sprinkle with remaining topping.
Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean.Cool for 10 minutes before removing from pan to wire rack.
Warm remaining glaze;drizzle over coffee cake.This cake can be served warm.

CHOCOLATE CHIP CHEESECAKE

I love to bake cheesecake! I like them thick and creamy,more of New York style,and this one is a good example.No need to use sugar in the crust in this one,the cookies makes it sweet enough,I always use low-fat cream cheese,does not affect the taste and makes me think I could have a second piece.
Tip: For best distribution of chips throughout cheesecake,do not over soften or over beat cream cheese.
I have also made this cheesecake and added a mint taste,just prepare the crust as usual and add 1/2 to 1 teaspoon of peppermint extract to the cream cheese.It is very good!!

For other great recipes see: www.havefunbaking.com


Makes one 9 inch cheesecake

1-1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
2 to 3 tablespoons butter or margarine ,melted
3 packages cream cheese,softened (8 ounces each)
1 can sweetened condensed milk (14 ounces)
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour


Preheat oven to 300 degrees F. Combine crumbs and butter;press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.In large mixer bowl,beat cheese until fluffy.Gradually beat in sweetened condensed milk until smooth.Add eggs and vanilla;mix well.
In small bowl,toss together 1/2 cup chips with flour to coat;stir into cheese mixture.Pour into prepared pan.Sprinkle remaining chips evenly over top. Bake 55 to 60 minutes or until set.Cool.Chill.Garnish as desired,I pipe a ring of whipped cream around the edge.

I hope you will give this one a try and let me know how it turned out for you,enjoy.

MIDNIGHT MINTS

I hope everyone had a good Easter!We had a good Easter dinner at the in-laws,lots of ham, potatoes and veggies and good pie for dessert.
I have a very special recipe I want to share with you,its minty taste goes with everything,it is fairly easy to make but does have three layers so takes a bit of time.I love to make three layer desserts like,Nanaimo Bars and Tweed Squares they are all worth the effort,so tasty. I hope you will try these bars and let me know how you liked them.



1/2 cup butter or margarine
1/4 cup granulated sugar
5 tbsp. cocoa
1 egg beaten

1-3/4 cups graham cracker crumbs
1/2 cup walnuts chopped
3/4 cup fine coconut

1/3 cup butter or margarine (softened)
3 tbsp. milk
1 tsp. peppermint flavoring
2 cups icing sugar
green food coloring

2/3 cups chocolate chips
2 tbsp. butter or margarine


Bottom Layer:
Combine first amount of butter,first amount of sugar and cocoa in saucepan.Bring slowly to a boil.Stir in egg to thicken.Remove from heat.Stir in crumbs,nuts and coconut.Pack very firmly into greased 9x9-inch pan.

Second Layer:
Combine second amount of butter,milk,flavoring and icing sugar in bowl.Beat together well.Tint a pretty green.Spread over first layer.

Third Layer:
Melt chips and third amount of butter in saucepan over low heat or hot water.Spread over second layer.Chill and store covered in refrigerator.This will keep well and will also freeze well.Yields 36 squares.


For other great recipes check out: www.havefunbaking.com

DEVIL'S FOOD CAKE

This is the cake I made this weekend and it turned out great! Chocolate is the all time comfort food and it just seems to make the day a little bit better,when you have a bite of chocolate. This cake is moist and very tasty,add some butter cream icing and it can be a great dessert for a special Saturday night dinner party or for a Tuesday night family meal. I have also made this as a birthday cake for a friend who loves chocolate,she really enjoyed it!

I hope you try this cake and share your thoughts about it.

Try some other great recipes on:www.havefunbaking.com

DEVIL'S FOOD CAKE

1 tbsp. unsweetened cocoa powder (for dusting pan)
2 cups sifted cake flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 cups sugar
1 cup buttermilk (at room temperature)
1/2 cup butter or margarine (softened)
1 tsp. vanilla
3 eggs at room temperature
3 ounces semisweet chocolate (melted)

Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and dust with cocoa and tap out the excess.
With a mixer on low speed,beat all remaining ingredients for 1 minute,scraping sides of bowl occasionally.Increase speed to medium-high and beat 2 minutes longer,scraping sides of bowl twice.
Pour batter into prepared pans and bake until toothpick inserted in the centre comes out clean,about 30 minutes.Cool cakes in pans on racks 10 minutes,then turn out of pans and cool to room temperature.Fill and frost with Butter Cream or Chocolate Butter Cream Frosting.

BUTTER CREAM FROSTING

1/3 cup butter (softened)
2 cups confectioner's sugar (sifted)
1/4 cup light cream
2 tsp. vanilla
1 or 2 drops of food coloring,optional

In the bowl of an electric mixer,cream butter at medium-high speed until light and fluffy.
Reduce mixer speed to medium and alternately beat in sugar and cream,a little at a time.Add vanilla and beat until creamy.

To make Chocolate Butter Cream Frosting use the same recipe but omit the food coloring and add 3 ounces melted semisweet chocolate or 1/2 cup of sifted unsweetened cocoa.

Makes enough to fill and frost one 9 inch layer cake or to frost one 13x9 inch sheet cake or 24 cupcakes.

BLUEBERRY LOAF

I always have blueberries frozen in my freezer.So I am always on the lookout for good recipes to use them.This loaf recipe is very moist and easy to make.It was given to me by a good friend who has now passed away so when I make it I am reminded of her.I hope you will give it a try and let me know if you like it. The recipe makes enough for two loaves and they freeze beautifully.

Please check out my other recipes on: www.havefunbaking.com


1 cup canola oil
2 cups white sugar
4 eggs
1 cup milk
1 tsp. vanilla
3 cups flour
3 tsp. baking powder
1/2 tsp salt
2 cups floured blueberries (fresh or frozen)


Cream together the oil and sugar,add eggs one a time and beat well. Combine the flour,baking powder and salt and add alternately with the milk and vanilla.Fold in blueberries(if using frozen do not thaw).Turn into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees F. for approximately 1 hour or until a toothpick comes out clean.Allow to cool 10 minutes in the pan then turn onto a wire rack to cool.

TEA SCONES

These delightful scones are very tasty anytime of the day or night.They are light and fluffy and with a little butter and jam they are great for breakfast or as a mid-morning snack.The currants can be substitute for raisins or dried cranberries and will be just as tasty.I hope you try them and let me know how you enjoyed them.

2 cups flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup dried currants or raisins
6 tbsp. margarine
1 egg beaten
1/2 cup milk
1 egg slightly beaten


Sift flour,sugar,baking powder and salt. Stir in currants if desired.Cut in butter until mixture resembles course crumbs.Add 1 beaten egg and milk,stirring just until dough clings together.Knead gently 12-15 times.Cut dough in half. Shape each half into ball and pat or roll,1/2 inch thick.Cut each circle into 6 or 8 wedges.Place wedges on ungreased baking sheet. Brush with slightly beaten egg. Bake at 425 degrees F. for 12 to 15 minutes. Enjoy!!!!

There are more great tasting recipes on:www.havefunbaking.com

CRANBERRY ORANGE LOAF (SPLENDA)

I made this recipe for a friend down the road who is a diabetic,she loved it and wanted the recipe to try for herself,so I thought I would share it here.This moist colorful loaf has a great flavor.

Remember when working with Splenda it does not cream with the margarine.The margarine and egg form a mixture that binds together with the addition of the remaining ingredients.

1/4 cup margarine or butter
1 egg
1-1/4 cups Splenda
1-1/2 cups juice of 1 orange and water to equal
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. grated orange rind
1-2/3cups frozen,unsweetened cranberries

Cream the margarine;add the egg mix well,add Splenda mix well. Stir in the orange juice/water mixture.
Sift the flour,baking powder,baking soda and salt.Stir in the orange zest and cranberries.Combine the liquid and dry ingredients,stirring just until moistened.Pour into greased 3x5x9 inch loaf pan.
Bake at 350 degrees F. for approximately 50 minutes,or until lightly browned and a knife inserted in the center comes out clean.Allow to cool 10 minutes,loosen the edges and remove loaf from pan.Refrigerate to prolong the freshness.Makes 1 loaf.

I hope you try this and let me know how you like it.Check out my other recipes on:
www.havefunbaking.com

Weekend Treat

I made these great tasting treats this weekend.They are so good and make a great dessert for a special Sunday meal,or to eat just as a snack.
Try them and let me know how you like them!
For other great recipes check out my website at: www.havefunbaking.com

CREAM PUFF RING
1 cup water
1/2 cup margarine
1 cup flour
1/4 teaspoon salt
4 eggs
2 8-ounce cream cheese softened
1-1/2 cups powered sugar
1 teaspoon vanilla
1 cup whipping cream,whipped
2 bananas,sliced
1 1-ounce square unsweetened chocolate,melted
1 tablespoon milk

Bring water and margarine to a boil.Add flour and salt;stir vigorously
over low heat until mixture forms a ball. Remove from heat. Add eggs,
one at a time,beating well after each addition. Drop ten 1/2 cupfuls
of dough on lightly greased cookie sheet to form a 9 inch ring.Bake at
400 degrees F.,50 to 55 minutes or until golden brown. Remove from
cookie sheet immediately;cool.

Combine cream cheese,1cup sugar and vanilla,mixing until well blended.
Reserve 1/2 cup of cream cheese mixture;fold in whipped cream and
bananas into remaining mixture.Chill.

Carefully cut top from ring;fill with whipped cream mixture.Replace top.
Add remaining sugar,chocolate and milk to reserved cream cheese mixture;
mix well.Spread over ring. 10 servings. These can also be made,instead of
in a ring,as a single serving. Just place dough separately instead of in a ring. Enjoy!!

March Events

March has always been a sign of spring ! We can still have snow but it still it seems like warmer weather is just around the corner. There are many wonderful things to celebrate in March,my Mom's birthday, and of course we cannot forget St. Patrick's Day.One of the best recipes that came out of Ireland in my mind is corned beef and cabbage,this is a personal favorite.


Another favorite and one I want to share the recipe for is Irish Soda Bread,I hope you will try it and let me know how you liked it. Also check out my other recipe at:


http://www.havefunbaking.com

Irish Soda Bread

4 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons cold butter or margarine
1-1/2 cups raisins
1 tablespoon caraway seeds (optional)
2 eggs beaten
1-1/2 cups buttermilk

In a large bowl combine first five ingredients.Cut in butter until mixture
resembles coarse crumbs. Stir in the raisins and caraway seeds.Set aside
1 tablespoon of beaten egg. In a bowl combine buttermilk and remaining egg.
Stir into crumb mixture just until moistened. Dough will be sticky. Turn onto
a well-floured surface knead about 10 times.Do not over-knead or bread will be
tough. Shape into a ball.
Place on a well-greased cookie sheet. Cut a 4 inch x about 1/4 inch deep on top.
Brush with remaining egg and bake at 350 degrees F. for 1 hour and 20 minutes.
For last 20 minutes if top is getting to brown cover loosely with tin foil. Test with
a toothpick near the centre. Cool for 10 minutes before removing from the sheet
to a wire rack to cool completely.

Everyone Must Eat

Not everyone likes to bake and cook.To some it is a chore that must be done to survive,unless you are wealthy and can eat out all the time or have someone prepare meals for you.
Then there are people like me!Baking and cooking is a passion!
I am just a home cook with no formal training who has over the years developed a love for baking and cooking.I enjoy making simple,great tasting recipes that everyone will like.
I spend many hours reading my cook books looking for recipes to make.I love to try new recipes and enjoy making my favorites as well.
I hope you will come back to my blog often to check out my recipes,offer your opinions and share your favorite recipes with me. Also check out my web site: http://www.havefunbaking.com




The first recipe I want to share is:

OLD FASHIONED BANANA BREAD WITH A TWIST

3 medium well ripened bananas

1/2 cup shortening or canola oil

1 cup white sugar

2 eggs

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp.salt

1 cup undrained crushed pineapple

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.Grease and flour one loaf pan.(9x5x3 in.)

Mash bananas set aside.Cream oil and sugar well; add eggs mix well.Combine flour,baking powder,baking soda,salt and cinnamon.Add to egg mixture with the mashed bananas and the crushed pineapple mix well. Stir in walnuts.Pour into loaf pan and bake 1 hour or until toothpick comes out clean.Let cool 10 minutes in pan then move to a wire rack to cool completely. Enjoy!!!