Category: DESSERTS

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD


ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

  • Sift together the dry ingredients.
  • In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
  • Blend in nuts, coconut and raisins.
  • Add flour mixture until well mixed.
  • Pour into greased loaf pan.
  • Bake 45 minutes at 350 degrees.
  • Immediately top with melted butter.

*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

Plain Ol’ Cheesecake

For the crust:
1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

  • Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
  • Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
  • Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
  • Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325°F.
To make the cheesecake:
  • Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
  • With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
  • Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
  • Allow the cheesecake to sit for another hour.
  • After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
  • Run a knife around the edge of the pan to loosen sides.
  • When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.
Serving:
  • Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Storing:
  • Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

CARAMEL, MOCHA HOT FUDGE AND MILKY WAY FUDGE SAUCES

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.

ROCKY ROAD BLACK FOREST BROWNIES


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

OREO CHEESECAKE BALLS – YUM YUM GOOD!

OREO CHEESECAKE BALLS – YUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

  • Crush Oreos in food processors
  • With hand mixer, mix together the Oreo crumbs and cream cheese
  • Roll into small balls.
  • Put balls into freezer for 5 minutes.
  • Melt Almond bark in small batches.
  • Coat each ball in almond bark.
  • Immediately decorate.
  • Let harden.

BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS


BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS
1 cup packed golden brown sugar
2 sticks of butter, softened
2 jumbo eggs
2 teaspoons cinnamon
2 VERY ripe bananas*
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup golden raisins
1/2 cup crushed walnuts

  • Preheat oven to 350 degrees.
  • In a medium saucepan melt one stick of butter.
  • Puree bananas.
  • Add brown sugar, raisins and pureed banana. Stir until well blended and remove from heat.
  • In a large mixing bowl cream together 1 stick of butter, eggs and sugar.
  • Sift together the flour, baking soda and baking powder.
  • Gradually add flour mixture into creamed mixture until well blended.
  • Add in the brown sugar mixture until smooth and consistent.
  • If making the Banana Blueberry version, fold in the blueberries last.
  • Fill muffin tins 2/3 full.
  • Bake for 12-15 minutes.

*to make Banana Blueberry Nut use one less banana and add 1+ cup blueberries.

SALTED CHOCOLATE

SALTED CHOCOLATE
16 ounces milk chocolate, chopped
Sea Salt
1/2 cup crushed walnuts
PURE

  • Spray a jelly roll pan with an even coat of PURE.
  • Microwave chocolate in 20 second intervals until melted.
  • Spread chocolate out evenly.
  • Sprinkle sea salt across the entire layer of chocolate.
  • Sprinkle top with crushed walnuts.
  • Gently press nuts into the chocolate.
  • Cool in refrigerator uncovered for 30 minutes until hardened.
  • Break up into pieces and store in cool dark dry place.

Raspberry Pineapple Cheese Bars

Raspberry Pineapple Cheese Bars
6 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup flour
1/4 cup crushed vanilla wafer crumbs
1/2 cup finely minced walnuts
1-8 ounce crushed pineapple
1-8 ounce raspberry cream cheese spread, softened
1/4 cup sugar
1 JUMBO egg
3 tablespoons cornstarch
1/4 cup +/- shredded coconut

  • Preheat oven to 350 degrees.
  • Beat butter and brown sugar until well blended.
  • Add flour, vanilla cookie crumbs and walnuts and mix until well blended.
  • Spray the bottom of 9×9 baking dish with PURE.
  • Press cookie crumb mixture into the bottom.
  • Bake 10 minutes. Cool.
  • Drain pineapple reserving the juice.
  • Beat cream cheese and pineapple juice together until smooth. Add sugar and egg and beat again until smooth.
  • Fold in the pineapple.
  • Pour over the crust.
  • Sprinkle with the coconut.
  • Bake 20-22 minutes.
  • Cool completely.
  • Cut into bars.

CREAM OF BROCCOLI POTATO CHEESE SOUP & SOUR CREAM BISCUITS





CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.