SMASHED BANANA BREAD OR CAKE

Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!

SMASHED BANANA BREAD

1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.

BAKING TIMES:

LOAF PAN
1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CAKE PAN
Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.

CHEDDAR BISCUITS

These biscuits are SOOOOOOOO simple AND SOOOOOOOO flavorful too!

CHEDDAR BISCUITS yields 8 biscuits
1 cup all purpose flour
1 cup bread flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 cup grated extra sharp cheddar cheese
4 slices medium cheddar, halved diagonally
1 1/2 cups heavy cream

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray or use a silpat.
  • Whisk together the flours, sugar, baking powder and salt.
  • Add 3/4 cup of the cheese with the flour mixture, tossing to coat the cheese.
  • Add 1 1/4 cup of heavy cream, mixing well with a wooden spoon until dough forms.
  • Turn dough out onto greased wax paper.
  • Add remaining cream to bowl, collecting all the stray dry flour bits. Add to dough and knead together until smooth for 30 seconds. Form into an 8-inch circle.
  • Cut into 8 wedges.
  • Place wedges on baking sheet.
  • Bake for 8 minutes.
  • Add a slice of the medium cheddar to each wedge.
  • Sprinkle with remaining shredded cheese, rotate pan and return to oven for another 8 minutes.

NOTE:  These biscuits work with ANY flavor cheese you choose.  I often make them with Pepper jack or Gruyere and often add a small amount of green chilies or chopped olives when the flavor calls for it.

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO
Has it been hot where you are? It certainly hasn’t been here but, I can’t think of a better way to celebrate ANYTHING than to make some homemade ice cream!

The best part about this recipe is that it’s a no churn, soft serve recipe with delectable appealing flavors. I use my Klee to make it, but it’s not even necessary. It can be made in simple kitchen ware. It’s so good, it disappears pretty quickly around here, so I usually make a double batch. It is also great to change up in flavor by using golden or lemon flavored Oreos!  Honestly you could use ANY cookie for your favorite flavors!

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of cheesecake flavor pudding mix
1/2 normal package of Oreos – crushed.

Instructions using Metal loaf pan:

  • In a bowl, pour 2 cups of heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.  Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

PINA COLADA CHEESECAKE

Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.

BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.

CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust.  I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream

1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat.
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon curd over cheesecake.
  • Top with glaze.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.

CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon glaze over cheesecake.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES  is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8

CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes

  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
  • Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
  • Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
  • Scrape sides and bottom of the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs one at a time, until incorporated.
  • Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
  • Transfer batter into the springform and spread it evenly.
  • Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes.
  • Turn off the oven and open the oven door half way.
  • Let cheesecake rest for about 10 minutes and take it out of the oven.
  • Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar

  • Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
  • Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
  • Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)


TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
    Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
    Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Piña Colada Cheesecake Bars #3 was adapted from DELISHThe pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand. 

Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins

CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt

Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.

FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes

  • In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
  • Beat in coconut milk, eggs, and salt until smooth.
  • Stir in coconut flakes.
  • Pour mixture over crust and bake until just set, about 45 minutes.
  • Cool completely in pan.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. 

PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat. 
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems

  • Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
  • Sprinkle with toasted coconut and keep chilled until ready to serve.
  • Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
  • Cut into 16 squares.
  • Top each square with a maraschino cherry before serving.

HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!

HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

CAKE
2 cups sugar
1/2 cup CRISCO*
2 eggs, unbeaten
1/3 cup WHOLE milk
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping teaspoon QUALITY cinnamon
4 cups peeled, cored and chopped apples
1/2 cup golden raisins

  • Preheat oven to 375°.
  • Cream together the sugar and crisco, it will be a bit grainy.
  • Add milk until smooth.
  • Add in the eggs until well blended.
  • Sift together the flour, baking soda, cinnamon and salt.
  • Blend flour mixture into the creamed mixture.
  • Fold in apples and raisins.
  • Pour into 9×13 baking dish and spread even.
  • Bake 60 minutes or until toothpick comes out clean.
  • COOL to lukewarm before pouring sauce over top and serving.

SAUCE
1 stick (8 tablespoons butter)
1 cup sugar
1 teaspoon pineapple vanilla
1 teaspoon Malibu pineapple rum
1/2 teaspoon salt
1/2 cup heavy cream

  • In a small saucepan melt butter.
  • Whisk in sugar until dissolved.
  • Whisk in remaining ingredients until smooth and heated through. DO NOT BOIL.

NOTES:

  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.  Her original recipe was extremely flavorful, but also extremely dense.  The milk helped lighten it and made it fluffier too.
  • I use the crisco sticks.
  • The cinnamon, raisins, flavored rum and flavored vanilla are MY additions and I sometimes alternate them with craisins for even more oomph in flavor.

JEAN PERRY’S ANTIQUE CORN BREAD

I LOVE finding OLD recipe boxes full of handwritten recipes in antique stores. I ESPECIALLY LOVE trying those same recipes in today’s world and finding a lost gem among them. This recipe is just that and was even signed by the baker 😀 I bought 3 boxes and each had a corn bread recipe in it!

This is the first one I’m trying. I did add some green chiles and a smattering of cheddar cheese for the way we like it as well as adjusted the instructions and ingredients to match the ingredients.  This was a HUGE hit and will be made many more times I’m sure.

JEAN PERRY’S ANTIQUE CORN BREAD
1 cup yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
1 small can diced green chiles, DRAINED WELL
1/3 cup sharp cheddar cheese
2 slices bacon, diced, browned and drained

  • Preheat oven to 425˚.
  • Sift together the corn meal, flour, baking powder, sugar and salt.
  • Whisk together the milk, butter and egg.
  • Add wet ingredients to the dry and blend JUST until combined.
  • Fold in green chiles.
  • Pour into pan.
  • Sprinkle with cheddar cheese.
  • Top with bacon pieces.
  • Bake 25 minutes.
  • Enjoy.

PENNSYLVANIA DUTCH APPLE SLAB PIE, CANDIED WALNUTS & A NEW TOY, ER KITCHEN GADGET, ER TIME SAVER

My sister-n-law found this new apple slicer.  It peels, cores AND makes long spiral slices of apple.  I LOVE my new tool 😀

PENNSYLVANIA DUTCH APPLE SLAB PIE
1 large batch of your favorite pie crust

FILLING
5-6 Granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
1/4 cup sugar
1/2 cup packed brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup golden raisins

  • Preheat oven to 375°.
  • Toss apple pieces with lemon juice and set aside for 15 minutes.
  • Whisk together the sugars, flour, cinnamon and nutmeg.
  • Drain apples.
  • Toss apples and raisins in dry mixture until evenly coated.
  • Arrange pie crust on jelly roll pan.
  • Top with apple mixture and spread evenly.
  • Sprinkle topping evenly over apples.
  • Bake 25-30 minutes. WATCH edges and cover in foil if necessary so they don’t burn.
  • Serve with vanilla bean ice cream.

TOPPING
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1/3 cup butter, softened
1/2 teaspoon cinnamon
1/3 cup finely chopped candied walnuts

  • Use a pastry blender to create a coarse crumble.

CANDIED WALNUTS or PECANS
1 cup chopped walnuts
1/4 cup brown sugar
2 tablespoons butter

  • In a non-stick skillet melt butter.
  • Add brown sugar, stirring to dissolve.
  • Add nuts, continuously stirring to coat well and cook for 5 minutes.
  • Transfer to parchment paper and separate nuts immediately so they don’t clump.
  • COOL COMPLETELY.
  • Store in air tight container.

FLOATING FRUIT CAKE – PEACH

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit.   My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

PEACH COBBLER

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed
1/2 cup + 2 tablespoons sugar
1 teaspoon QUALITY cinnamon

In a large mixing bowl toss peaches with 2 and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, 2 cups sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

ROOT BEER FLOAT BROWNIES

ROOT BEER FLOAT BROWNIES

START TO FINISH PREP & BAKING 2 HOURS, but oh so worth it!!

1 1/3 cups all purpose flour
2 cups sugar
1/2 cups unsweetened baking cocoa
4 LARGE eggs, lightly beaten
1/2 teaspoon sea salt
2 sticks butter, cut into cubes
1/2 cup semi-sweet chocolate chips
1 teaspoon root beer extract

  • Preheat oven to 325°.
  • Spray 8 inch baking pan with non-stick baking spray.**
  • In a small sauce pan melt butter and chocolate chips until mixture can be stirred together smoothly. Remove from heat
  • Stir in the eggs and root beer extract.
  • In a large mixing bowl whisk together the flour, sugar, cocoa and the salt.
  • Stir together the wet and dry mixtures JUST until combined, but not lumpy.
  • Pour batter into pan.
  • Bake 50 minutes or until toothpick comes out clean.
  • COOL completely!!!! before glazing.

FROSTING

1/2 cup powdered sugar
1/4 cup cocoa
1/2 teaspoon root beer extract
2 tablespoons STRONG root beer
QUALITY French Vanilla Ice Cream

  • In a small bowl whisk together powdered sugar and cocoa.
  • Add root beer and whisk until smooth.
  • Pour glaze over brownies.
  • Cut into squares.
  • Top with a scoop of ice cream & Enjoy!

NOTE:** I like to use my square springform pan to make life easier.

MALASADAS – PORTUGUESE DOUGHNUTS

These Portuguese doughnuts were made famous by Leonard’s Bakery in Honolulu, O’ahu. They are rolled in granulated sugar and filled with a delectable macadamia nut pastry cream. AND YOU CANNOT EAT JUST ONE!! 😀 But next time hubby requested a chocolate or Bavarian cream filling.

MALASADAS yields about 2 dozen doughnuts

DOUGH
3/4 cup warmed whole milk
3/4 cup evaporated milk
3 tablespoons UNSALTED butter, melted
.50 ounces active dry yeast, (2- .25 ounce packages)
3/4 cup + 1 teaspoon sugar, plus more for dusting
3 LARGE eggs
4 cups bread flour
3/4 teaspoon kosher salt
Avocado or canola oil

  • Combine both milks, butter, yeast and 1 teaspoon of the sugar and whisk together in a large bowl.
  • Let the mixture sit 10 minutes until yeast is activated and foamy.
  • In the bowl of your stand mixer fitted with a paddle attachment, beat the eggs and the remaining 3/4 cup of sugar together for 2-3 minutes on medium until light and fluffy.
  • Turn the speed to low and alternately add flour and milk slowly.
  • Add the salt and change to your dough hook. Gradually turn the speed up to medium high and knead, about 5 minutes until dough is smooth and pulls away from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface.
  • Generously grease the work bowl and return the dough to the bowl.
  • Loosely cover the bowl with cheesecloth, set in a draft free warm corner for 1-2 hours until dough doubles in size.

 

  • Lightly grease a large length of parchment paper.
  • On a lightly floured surface roll out the dough 1/2 inch thick.
  • Using a 3 inch biscuit cutter, cut out as many doughnuts as you can. Gather and reuse the remaining dough until there isn’t enough left. Place rounds 3 inches apart on parchment paper as you go. You will be cutting this paper apart so that each donut is on its own sheet of parchment.
  • Cover with cheesecloth and set aside to rise for an hour or so until double in size.

 

  • Fill a shallow bowl with sugar and set aside.

 

  • Fill a wide dutch oven with 2 inches of oil.
  • Heat the pot over medium heat until oil.
  • Cut apart the parchment paper so that each donut is on its own square.
  • Working in batches (DO NOT CROWD THE PAN) place doughnuts in pan paper side up. Peel paper off with tongs.
  • Cook, flipping only once, 2-3 minutes per side until puffed and golden.
  • Transfer to wire rack to cool 5 minutes before tossing in bowl of sugar to coat.

PASTRY CREAM
3/4 cup sugar
2 cups whole milk
6 LARGE egg yolks, lightly beaten
1/4 cup cornstarch
pinch of salt, to taste
1 tablespoon unsalted butter
1 teaspoon PURE vanilla extract
1/2 cup passion fruit juice

  • In a saucepan 1/4 cup sugar and the milk heating over medium heat several minutes until it begins to steam.
  • Remove from heat immediately.
    In a medium mixing bowl whisk remaining sugar, egg yolks, cornstarch and eggs together until smooth.
  • Ladle 1/4 cup of the hot milk into the egg mixture slowly, whisking the entire time to temper the mixture.
  • Add tempered mixture back into the saucepan, cooking over medium heat whisking constantly until thick, 3-4 minutes.
  • Remove from heat and whisk in the vanilla, butter, passion fruit juice and continue to whisk until smooth.
  • Pour filling into a large glass mixing bowl and cover with saran wrap making sure saran wrap touches the cream mixture (this prevents that yucky custard skin that forms on the top of the bowl.
  • Set bowl in larger bowl of ice water to cool.

GLAZE (optional)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.

ASSEMBLY

  • Use a paring knife to cut a slit into one side of each doughnut.
  • Fill a pastry bag with a medium round tip and the chilled pastry cream.
  • Pipe about 2 tablespoons of pastry cream into each doughnut.
  • Lightly dip tops in glaze and place on parchment paper until glaze is set.

POMEGRANATE PINEAPPLE CHEESECAKE

POMEGRANATE PINEAPPLE CHEESECAKE

FILLING
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
pineapple tidbits

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as blueberry and lime.  What flavor combination do you like?  Use your imagination!