Raspberry Pie Squares

This is one of those recipes that can be used as a guide.  Instead of making the crust yourself, you could use frozen pastry sheets, use pre-made pie filling, frozen fruit or substitute the type of filling.

Taste of Home is the photo and recipe source, link follows recipe.

Ingredients


3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water

FILLING:
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar



Directions

Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.

Preheat oven to 375°. 

Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan and press pastry onto the bottom and up the sides of pan. Trim pastry even with edges.

Filling: in a large bowl, combine sugar, flour and salt . . . add raspberries and lemon juice . . . toss to coat. Spoon over pastry.

Roll out remaining pastry and place over filling. Trim and seal edges, cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. 

Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. 

Cool completely on a wire rack. Cut into squares.Yield: 24 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.


Recipe and Photo Source
Originally published as Raspberry Pie Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p218

Raspberry-Lemonade Cake

This cake looks and sounds delicious and uses the best of convenience foods to make it quick and easy to prepare.

Love the idea of a poke cake and the addition of frosting and Cool Whip . . . can't wait to try this!

This recipe and photo comes from Betty Crocker.

Ingredients

1 cup very hot water

1 box (4-serving size) Jell-O™ raspberry-flavored gelatin

1 box Betty Crocker™ SuperMoist™ white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water 

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker™ Whipped vanilla frosting

1 cup Cool Whip™ frozen whipped topping, thawed

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired



Directions

Heat oven to 350°F (325°F for dark or nonstick pan). 

Spray bottom only of 13x9-inch pan with baking spray with flour. 

Mix hot water and gelatin until gelatin is completely dissolved.  Cool slightly.

Beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. 

Reserve remaining gelatin mixture and lemonade concentrate.

Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. 

Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable small bowl.  In another bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate and pour slowly over cake. 

Cool completely, about 1 hour.

Fold together frosting and whipped topping.  Frost cake. 

Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. 

Garnish each piece with raspberries and lemon peel strips. 

Store covered in refrigerator.

Source:  Betty Crocker.com

Pineapple Cheesecake Dessert

Here's a recipe that you can go to for quick and easy.  The only real time is waiting for it to chill and firm up in the refrigerator.

The recipe and photo come from the Kraft Foods website.

If it's got cream cheese, it's got to be good!

Ingredients

2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



Directions

Heat oven to 350°F.

Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.

Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.

Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

Semi-homemade versatility of cake mixes

Grocery store shelves are filled with all types of products that cater to those cooks who are looking for convenience and saving time in the kitchen.  

Cake mixes are one of those products that make semi-homemade baking so fast and easy.  

Discount stores like Big Lots have a permanent place on their shelves for cake mix.  For example, many are meant for other countries, therefore the instructions are in another language.  You can buy cake mix for a fraction of the cost if the language is different.

Tiffany at Eat At Home.com has perfected it a science.  Click here to go to Tiffany's article . . . don't forget to check out the comments for even more ideas and recipes from her followers!  

Huffington Post has posted an article on cakes you can make with cake mix and soda . . . you would not believe the variety!  Click here to go to the article.

You will be amazed!

Collection of Caramel Desserts

The Captain and I recently discovered the deliciousness of homemade caramel and we are in love with just about anything that includes caramel.

Well, I felt like I had hit the jackpot when I visited one of my favorite food blogs, Something Swanky . . . a collection of 80 caramel desserts . . . every type of dessert you can imagine.

Click here to go to the article . . . 

Click here to go to a collection of caramel candy recipes.

Pumpkin Pecan Streusel Pie

There is something magical about the kitchen aroma of a pumpkin pie baking!

This is a kicked up version of pumpkin pie which has caught my attention. Love pressing pecans in the pie crust and the streusel topping sounds delicious.

The recipe comes from Southern Living, where the recipes are always awesome :)

Ingredients

• 3 tablespoons powdered sugar
• 1/2 (14.1-oz.) package refrigerated pie crust 
• 3 tablespoons finely chopped toasted pecans 
• Wax paper
• Vegetable cooking spray
• 1 (15-oz.) can pumpkin 
• 1 1/4 cups half-and-half
• 1/2 cup firmly packed light brown sugar
• 3 large eggs, lightly beaten
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon table salt

Garnish: toasted pecan halves




Preparation


Preheat oven to 350°. 


Pecan Pie Crust How-to

On surface dusted with powdered sugar; unroll pie crust and sprinkle with chopped pecans.

Press pecans into crust by gently rolling pie crust and pecans with a sheet of wax paper over pie crust and pecans.  

Fit pie crust in a lightly greased pie plate, pecan side up. Fold the edges under and crimp.

Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and combined. Pour into prepared pie crust.

Bake at 350° for 45 minutes. Shield edges with aluminum foil after 20 minutes to prevent excessive browning. 

Carefully top pie with Pecan Streusel Topping. 

Reduce oven temperature to 325°, and bake 25 minutes. Prevent excessive browning by covering pie with aluminum foil after 5 to 10 minutes. 

Cool completely on a wire rack (about 2 hours).




Pecan Streusel Topping

Ingredients

• 1 1/2 cups pecan halves and pieces 
• 1 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted 
• 1/2 teaspoon pumpkin pie spice

Preparation

In a medium bowl, stir pecan halves and pieces, brown sugar, flour, melted butter, melted, and pumpkin pie spice until well combined.




Recipe and Photo Source:

Pam Lolley, Southern Living, NOVEMBER 2015

Source link

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

Are you ready for Thanksgiving?

Once again, the holidays have crept up on us!  It seems as though we just experienced the ball come down on New Years Eve.  If you are like us, you are not ready for Thanksgiving!

This year, The Captain and I will be hosting our own Thanksgiving festivities.  We are actually very excited to cook all of our favorite dishes, along with some new ones.

Join us in researching the possibilities for new ideas and recipes for this holiday season.  The following list is a work in progress that I will continue adding links throughout the season.

Please refresh page if you are returning, so the new links will show up!

Happy planning!

Thanksgiving Central from the Food Network

PBS Food Thanksgiving Page

Thanksgiving Recipes from Taste of Home

Thanksgiving:  Unstuffed from The Cooking Channel

Best Thanksgiving Recipes from Campbell Soups

How to Cook a Turkey

Freeze Your Feast ~ Ultimate Make-Ahead Thanksgiving Tips


23 Side Dishes for Thanksgiving

Thanksgiving Pies and Desserts from The Cooking Channel

Harvest Pies

Pumpkin Pie Recipes from Southern Living

Thanksgiving Centerpieces from Home and Garden Television

Thanksgiving Ideas from Home and Garden Television

My other Thanksgiving posts

Apple Crisp

Apple desserts are among my favorites.  There is something about apples cooked in brown sugar and cinnamon that is crazy good . . . and the smell from the oven while it is baking is intoxicating!

This recipe comes from Taste of Home, one of my favorite food websites.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 4 cups chopped peeled apples
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
• Vanilla ice cream, optional

Directions

Preheat oven to 350°. 

In a large bowl, combine first four ingredients. 

Cut in butter until crumbly. 

Press half into a greased 2-1/2-qt. baking dish or a 9-in.-square baking pan. 

Cover with apples.

In a small saucepan, combine the sugar, cornstarch, water and vanilla. 

Bring to a boil; cook and stir 2 minutes or until thick and clear. 

Pour over apples. 

Sprinkle with remaining crumb mixture.
Bake 60-65 minutes or until apples are tender. 

Serve warm, with ice cream if desired. 

Yield: 8 servings.

Source:  Taste of Home

Originally published as Apple Crisp in Country February/March 1993, p47

White Chocolate-Banana Cream Pie

Some of the best recipes are completely semi-homemade and so easy.  This recipe from Kraft Foods is one of those quick, easy and delicious recipes.

Imagine a luscious banana cream pie made super special with the addition of white chocolate!

A very quick and convenient dessert for a special holiday meal or a week night dinner.

Ingredients

• 1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces
• 2 Tbsp. butter or margarine
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 large bananas, sliced
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1/2 tsp. vanilla
• 1 cup thawed COOL WHIP Whipped Topping

Directions

Microwave chocolate and butter for one minute or until butter is melted. 

Stir until chocolate is well blended into mixture and completely melted. 

Drizzle over bottom of crust and top with bananas.

Beat pudding mix, milk and vanilla with whisk about two minutes and pour over bananas in crust.

Refrigerate 4 hours or until firm. 

Top with COOL WHIP just before serving.

SOURCE:  Kraft Foods

Delicious Lemon Cheesecake Pie

If you love cheesecake and lemons, you will love this pie!

For The Captain and I, it is a keeper.  The filling was slightly tart, slightly sweet with a creamy texture and so delicious.  Topping with whipped cream before serving is like icing on a cake.  I would not have it any other way!

The recipe is adapted from the website Real Simple . . . the photo is from Real Simple.  It shows a pre-made crust, but I wanted a graham cracker crust to make it more like a cheesecake.  Great choice!

Ingredients:

• Graham Cracker Crust
• 2-8 oz bars cream cheese (softened)
• 1 cup sugar
• 1 cup sour cream
• 2 large eggs
• 1/3 cup fresh squeezed lemon juice
• 1 tsp vanilla
• 1/4 tsp salt
• whipped cream

Directions:

Combine all ingredients until smooth and pour into crust.

Bake at 325 degrees 40 to 50 minutes (filling will be set, but a bit wobbly).

Before serving, top with a layer of whipped cream.

7-Up Pound Cake

Doesn't it look delicious?  It reminds me of a pound cake my southern neighbor I called Aunt Dot made when I was a kid.  She called it a "soda pound cake" and through the years I have regretted never getting that recipe, so I was thrilled to have found it while surfing the internet.

These old TNT recipes that have been handed down from generation to generation are the best!

• 1-1/2 cups shortening
• 3 cups sugar
• 5 eggs
• 1 teaspoon EACH of vanilla and lemon extracts
• 3 cups all-purpose flour
• 1 cup 7-UP soft drink OR Sprite or SunDrop

Cream together the shortening and sugar. 

Add the eggs, one at a time, beating well as they are added. 

Add the extracts. 

Add the flour alternately with the 7-UP, beginning and ending with flour. 

Turn into a greased and floured tube pan and bake at 300 degrees for 1-1/2 hours or until cake tests done.



While cake bakes, prepare the glaze:

1 stick butter
2 cups sugar
1 tall can evaporated milk

Place in a saucepan and cook over low heat until thick (consistency of buttermilk), about 10 minutes. Be careful to not overcook. Pour over the cake while cake is hot.

Recipe and photo source 

Link to a similar pound cake, often called Baptist Pound Cake since it is bathed in glaze or State Fair Pound Cake since it appeared at the NC State Fair in 1981.

Baklava from The Pioneer Woman

Baklava always takes me back to my childhood and the Greek family friends who were our neighbors.  I was blown away the first time I had a chance to try these syrupy sweet delicacies, I had never had anything like them.

It was a treat to see The Pioneer Woman prepare this delicious pastry on the Food Network.  While it is a rather tedious process, the results are well worth it.

Ingredients
1 package Phyllo Dough
4 cups Chopped Walnuts Or Pecans
1 teaspoon Cinnamon
1-1/2 stick Butter, Melted
2 cups Honey
1/2 cup Water
1/2 cup Sugar
3 teaspoons Vanilla Extract


Directions
Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. 

Photo and recipe source:  The Pioneer Woman

Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries

Directions

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

Source:  Philadelphia Cream Cheese

Chocolate Walnut Strudel

Puff pastry has got to be one of my favorite tricks for semi-homemade cooking . . . actually, The Captain introduced me to cooking with puff pastry.

It is an awesome versatile product that can be used in so many ways.  The result is a very quick, easy and delicious dessert, like this recipe from Pepperidge Farm, that makes such a beautiful and impressive presentation.

Puff pastry has become a regular on my grocery list and I will be posting more recipes from Pepperidge Farm and other sources, as well as those recipes that we create.

INGREDIENTS

• 1 egg
• 1 tbsp. water
• 4 oz. semi-sweet chocolate, chopped
• 2 tbsp. milk
• 1 tbsp. butter
• 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1/2 cup chopped walnuts
• 1 tbsp. confectioners' sugar

DIRECTIONS

Heat the oven to 375°F. 

In a small bowl, beat egg and water with a fork.

In a medium microwaveable bowl, microwave the chocolate, milk and butter together on a medium setting for 30 seconds. 

Stir until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet into a 16x12-inch rectangle. 

Spread chocolate mixture on the pastry to within 1 1/2 inches of the edge and sprinkle with walnuts. 

Start at the short side and roll up like a jelly roll. Place seam-side down onto a baking sheet and tuck the ends under to seal with the egg mixture.

Bake for 35 minutes, until the pastry is golden brown. 

Cool the strudel on baking sheet placed on a wire rack for 30 minutes. 

Sprinkle with the confectioners' sugar.

Notes from Pepperidge Farm

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square. Cut the pastry into shapes using a cookie cutter. Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above.

Source

Apple-Cinnamon Shortcakes

The aroma of apples and cinnamon 

baking in the oven is intoxicating!

INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt in a large bowl. 

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart. 

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Butter Pecan Cheesecake

One of my favorite ice cream flavors is rich and buttery butter pecan . . . I can imagine a cheesecake with that awesome flavor!

This cheesecake, which comes from Taste of Home, is a strong contender for our holiday dessert table this year.  We just might make it before the holidays!

Let me know if you try it out!

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted


FILLING:

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans



Directions

Combine the cracker crumbs, pecans, sugar and butter in a large bowl.  

Set aside 1/3 cup for topping. 

Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan.

Beat cream cheese and sugar until smooth in a large bowl. 

Beat in the sour cream, vanilla and butter flavoring. 

Add eggs, beating on low speed until combined. Fold in pecans. 

Pour into crust and sprinkle with reserved crumb mixture. 

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan (I've never done this step when making cheesecake).

Bake at 325° for 70-80 minutes or until center is almost set. 

Remove springform pan from water bath. 

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen.  Cool 1 hour longer. 

Refrigerate overnight. Remove sides of pan. 

Yield: 16 servings.

Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32

Source