APPLE GALLETTE with Cinnamon Whipped Cream

Inspired by Evan Kleiman's Peach Gallette on The Chef Show

1 store-bought pie crust

2 large, or 3 medium apples (granny smith, honey crisp— whatever you like)

2 tablespoons corn starch

1/2 cup sugar

2 teaspoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoon melted butter

1-2 tablespoons of maple syrup

Preheat oven to 400 degrees.

Peel, core, and slice your apples in thin slices. In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture. 

Use Glass 9″ regular pie plate. Do not use a ceramic or metal deep dish pie dish! I used a 9″ pyrex dish. Roll out the dough according to the dough directions giving yourself plenty of extra to fold over. Spray pan with non-stick spray or lightly butter. 

Drape the dough into the pie pan easing it into the bottom without stretching the dough. Give the filling a stir and pour it on top of the dough. Fold the edges over the filling pleating where you need. The “fold” can nearly cover the filling or just be a small border. It’s totally up to you.

Brush top of crust with maple syrup.

Place the Pie-llette on a rack set on the lowest rung. Cook until the crust is beautifully deep golden brown and the filling is bubbling and thick, approximately 40 minutes.  

CINNAMON WHIPPED CREAM:

1 cup heavy whipping cream

1/4 cup powdered sugar [ add more if you like it sweeter]

1/4-1/2 tsp  cinnamon

Bananas Foster Bread Pudding with Caramel Rum Sauce

* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces

4 large eggs

2 cups milk

2/3 cup dark brown sugar

3 large ripe bananas, sliced

2 tsp.vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TBSP dark rum [or 1tsp rum extract]

2 tbs.'s banana liqueur (optional)

1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 

2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.

3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 

4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.

5] Bake in a preheated 350 degree oven for 30 minutes. 

6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]

1  1/4 cup firmly packed brown sugar

1/4 cup butter, melted

1/4 cup light or dark rum [ or 2 tsp rum extract]

1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 

Remove from heat and stir in rum, butter, and vanilla. 

Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Maple Pecan Bars

Makes one 8×8 pan (9-16 bars, depending on how big you slice them)

For the crust: 1 stick  butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt

For the filling: 6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt

Crust Prep:

Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.

Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.

Filling Prep:

In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.

Return to the oven and cook for an additional 20 minutes.  Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.

Peaches and Cream Crumble

This is the baked variety, best served warm- well, I like it after it's cooled off straight out of the fridge, but, I digress...

FOR THE FILLING:

½ cup Peach Jam [or Apricot is ok too]
5  Large Peaches, Pitted And Thinly Sliced [4 cups]
[2 pkg] 8 ounces, Cream Cheese, Softened [ reduced fat cream cheese,works great]
1/2 cup Sour Cream [reduced fat works great]
1/2 cup Sugar
1/4 tsp cinnamon
2 teaspoons Vanilla

FOR THE CRUMB TOPPING:

1/2 cup Flour
1/4 cup Brown Sugar
1 teaspoon Cinnamon
1/2 cup oatmeal
4 TB [1/4 cup] salted Butter, melted [margarine works too]

1. Spray desired baking dish: 9” pie plate or 4-6 1 cup Ramekins, or similar. I like to use 6 8 oz Ramekins for individual servings.

2. Spread equal portions of sliced peaches on bottom of each, then layer with equal amounts of peach jam. 

3. To make the cream layer, put the cream cheese, 1/4 tsp cinnamon, sour cream, sugar and vanilla in a small bowl and beat on high speed until smooth. Spoon cheesecake mixture over peach slices. 

4. For the topping: In a small bowl, combine flour, sugars, oats, 1 tsp cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. 

5. Bake at 350 F for 20-30 minutes [regardless of pan size] The key here is that you are wanting to bake until crumble is golden brown. There are no eggs here and nothing in the filling actually requires cooking in order to eat.

Fresh Peaches and Greek Cream Cheese no bake Crumble [Only the crumble requires cooking]

My husband and I are not terribly keen on cooked peaches so only the topping gets baked for this cool sweet delightful treat.

4-6  servings

Filling:

1/3 cup granulated sugar
1 package Greek Cream Cheese
1/4 cup sour cream [Reduced Fat]
1 teaspoon pure vanilla extract
dash of cinnamon , to taste [1/8 tsp]

2 or 3 cups ripe peaches, sliced * # of peaches needed depends on how you like your cream to peach ration, start with 3 peaches and add as you like*

In a small bowl, combine first 5 ingredients, heat in the microwave for about 30 seconds, to get it all soft enough to blend easily together with spoon.

Oat crumble topping:
[tastes like mini Scottish Oatcakes or oatmeal cookies]

 3 TB packed brown or white sugar
 1/4 cup  old-fashioned oats
 1/4 cup all-purpose flour
 3 TB melted butter [I used margarine with good results and reduced fat count]

In a small bowl melt butter in microwave, then add sugar, oats and flour; blend well. Place on lined baking sheet and bake at 350 degrees for 20-25 minutes or until golden brown. Place in smooth piece, or break into crumbled pieces over foil or parchment paper and bake.

**In serving dishes of choice, layer peaches and cream cheese filling in the amount you want, top with oat crumble.
Crumble can be stored in airtight container for 7-10 days.

Homemade Chocolate Cake from scratch

Chocolate Cake from scratch!

 2 cups flour

2/3 cup unsweetened cocoa powder

1 1/4 tsp baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2/3 cup butter at room temperature

1 2/3 cup sugar

3 large eggs

1 tsp. vanilla extract

1 1/2 cups milk

Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour.

Mix the 2 cups flour, the cocoa, baking soda, powder, and salt until well blended.

Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy.

Gradually add the flour mixture, alternating with milk, until blended.

Pour into prepared pans and bake for 20 to 25 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Homemade Chocolate Frosting

1 box (16 0z.'s) confectioners sugar 

1/2 stick butter or margarine (softened)

1/4 cup cocoa

1/4 cup hot coffee

Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Slowly add coffee, adding a little at a time, until desired consistency. Divine!

Bananas Foster Sundaes

Ingredients
2 TBSP butter
1/4 cup brown sugar
1 TBSP orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large bananas, sliced
1/4 cup chopped pecans, toasted
1/2 teaspoon rum extract,  or 1/4 cup rum
vanilla ice cream
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended. Add in extract or rum, bananas and pecans; cook for 3-4 minutes or until banana is glazed and slightly softened, stirring lightly. Remove from the heat. Serve with ice cream.
Yield: 6 servings.

Spiced Oatmeal Raisin Cookies

(4-5 dozen cookies)

1 cup shortening

1/2 cup white granulated sugar

1 cup brown sugar (packed firmly into measuring cup)

2 large eggs

2 tsp vanilla extract

2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp allspice or ground cloves

4 cups rolled oats 

1.5 cup raisins [dried cranberries would be awesome too!]

1/4 cup milk [or water]

Preheat oven to 350 degrees.

1. In large bowl, beat together softened shortening, butter, milk, eggs, vanilla extract, and sugars until well mixed.

2. Add flour, baking powder, baking soda, salt, and spices

until well blended.

3. Stir in dry oats. Mix thoroughly. Then stir in raisins. Mix well until batter is firm.

4. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased/ parchment paper lined cookie sheet. Bake for 10-12 minutes in oven until

golden brown.

**My cookies spread a lot less, keeping a better shape, if I refridgerate the dough at least 1 hour before baking and keep the dough in the fridge between batches.**
*The recipe may be halved, doubled, or whatever without harm. The batter

and baked cookies both freeze well. *

Oh so easy Strawberry Cheesecake Parfaits

makes about 6 1 cup parfaits

This recipe is flexible - e.g., if you just love the graham cracker crusty goodness then double the amount and make more.

 Also, feel free to use the fruit of your choice, cherries, blueberries, peaches, you name it!

Ingredients:

• 1 pound of strawberries
• 1/2 cup graham cracker crumbs [I used crushed Honey graham Teddy Grahams]
• 8 ounces [1 block] of cream cheese, room temperature [reduced fat works great!]
• 1 cup reduced fat sour cream
• 1 cup confectioners' sugar, sifted
• 1 tsp vanilla extract [optional]
• 1 cup low fat cool whip 

Instructions:

Slice the strawberries into a bowl. Set aside.

Crush graham crackers, set aside.  

Beat cream cheese with an electric mixer until smooth.  Add the sour cream, confectioners' sugar and vanilla and beat until combined. 

Fold Cool Whip into the cream cheese mixture with a large spoon. 

Assemble Parfaits:

Place about a tablespoon of the crushed graham cracker the bottom of your glasses.  Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the graham cracker on top. (Amounts will vary according to how many parfaits you are making, so just adjust accordingly). Repeat layers until all are used up.

Refrigerate until ready to serve.

Pecan Bread Pudding with Vanilla Sauce

PUDDING:
2-1/2- 3 cups bread cubes--
       *I used 6 1"thick slices of french bread —about 1/2 of a store bought loaf*
2.5 cups scalded milk
1/2 cup brown sugar
1/4 teaspoon salt
3 eggs, lightly beaten
1 tsp cinnamon


SAUCE:
1/2 cup white sugar
1/4 cup butter
1/2 milk
1 teaspoon vanilla extract
dash of nutmeg
1 teaspoon vanilla extract
1/2 cup chopped Pecans 


DIRECTIONS:

**The original instructions call for this to be baked in a lined roasting pan with a damp kitchen towel in the bottom between the two pans. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake at 350 degrees.
**But alternatively,  you CAN cook without the water bath/ pan in a pan thing, at 320 for about 80 minutes.**

	Butter an 8x8 inch glass baking dish [I actually used a 9X4 glass bread pan so it would fit in a bigger  9 X 11 glass baking dish half filled with water]. Soak bread in hot milk for five minutes.  Combine next 6 ingredients and pour into the baking dish. Top with pecans.
	Bake for 60 minutes. Cool on wire rack.
	While pudding cools, combine sauce ingredients in a small saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding. Serve Warm

Glazed Lemon Bundt Cake—from scratch

My mother in law just made a Glazed Lemon Bundt Cake for us to enjoy this past weekend. I'm not normally a big fan of lemon desserts, but I haven't been able to stop thinking about that yummy goodness. Not wanting to head to the store, I opted for a from scratch version I could put together with what I already have on hand. And here we go.

Glazed Lemon Cake Recipe-1 bundt cake:

• 1 TB white vinegar

• 3/4 cup + 2 TBLS milk

• 14 TB melted butter ( just under 2 sticks)

• 2 cups white sugar

• 4 large eggs, room temp

• 3/4 cup fresh lemon juice-divided

• 3 cups flour

• 3/4 tsp baking powder

• 1/2 tsp baking soda

GLAZE:

• 2-2.5 cups powdered sugar

• 1 tsp lemon juice

• 1 tsp vanilla

• 1 TB melted butter 

• 1.5 TB water

Directions:

• Combine vinegar, milk and 1/4 cup lemon juice in a bowl and set aside.

• Grease a bundt pan then dust with flour, tapping out any extra. Set aside. Pre-heat oven to 350 degrees.

• Cream butter and white sugar together in a large mixing bowl, then add in the eggs and mix really well.

• Pour the milk mixture and 1/2 cup lemon juice into the mixing bowl and blend.

• In a separate bowl, mix together the dry ingredients-flour, baking powder, and baking soda.

• Pour the dry ingredients into the wet ingredients, make sure to mix together completely until smooth.

• Pour the batter into the bundt pan, tap it on the counter a few times to release any air bubbles and smooth the top over so the batter is nice and even.

• Bake for 40-50 minutes or until a cake tester/toothpick comes out clean.

• Allow the cake to cool for 7-10 minutes, then gently tap it on the counter to loosen the cake. Place a cooling rack over the cake and flip it over, so that the cake it released onto the cooling rack.

• Stir together the powdered sugar and lemon juice for the glaze, add in more juice,  or a bit of water, for a thinner glaze. (I like mine pretty thin like a semi-clear glaze covering the whole cake)

• Glaze the cake by slowly pouring the glaze onto it.

Irish Caramel Apple Cake with Cinnamon Whipped Cream

This cake is very moist and has a surprising twist—the carmel makes a hard crust on the peaks of the Bundt cake like toffee. It's sometimes thick and wonderfully gooey [like in the picture], and sometimes like pieces of candy. I love the surprise of never knowing which it will be, because regardless, it is ALWAYS delicious!

ooey, gooey, goodness!

P.S. I'm pretty sure it's only called "Irish" because it was created at a restaurant in Dublin and contains Irish Whiskey.

Aw, man, and if you serve it warm [ heat it in the microwave if you have to] with the whipped cream.... duuuuuude! Sooooo good!
Ingredients:
CARAMEL:
1/2 c firmly packed brown sugar
1/4 c butter or margarine
2 TB heavy whipped cream
1/3 c chopped pecans

CAKE:

• 6 TB butter, or 1/3 cup canola oil
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 cups of apples of preference - diced or grated [peeling optional]
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp vanilla
• 3/4 cup water or milk
• 1 egg
• 3 TB Irish Whiskey*optional*- [I used my Tierney Irish Cream, since I had some on hand]

CINNAMON WHIPPED CREAM:

1/2 cup heavy whipping cream
2 TB powdered sugar
3 or 4 good shakes cinnamon


Directions:

1. Heat oven to 335 F.

2. In small sauce pan over low heat, combine 1/2 cup brown sugar, 4 TB butter, and 2 tablespoons of whipping cream. Cook and stir just until butter is melted. Remove from heat after it comes to a boil; stir in pecans. Pour mixture into bottom of well greased [Non-stick Spray the heck out of the bottom of that baby.] Bundt cake pan. Set aside. You don't have to use a Bundt cake pan, you can also use a deep dish 9" pie plate or casserole dish.

3. In large bowl, combine all cake ingredients [except apple]. Stir 50-75 strokes by hand until mix is moistened and well incorporated. Add Apple and stir them in until everything is well coated. Carefully spoon batter over caramel mixture, making sure caramel is completely covering bottom of pan and surrounding batter. [caramel should form a kind of moat around the cake mix]

Look closely and you can see the caramel goodness peeking around the outer  edges.

Bake at 335F-- for Bundt Pan: 50-55, or,  9" pan: 45-50 minutes--until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool.

4. Just before serving, in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and cinnamon. Beat until stiff peaks form. Add whipped cream to individual slices before serving. **This whipped cream is only very mildly sweet so it doesn't send the whole dessert into cloying, sugary overload.

Store, covered, in the refrigerator.

This Scots-Irish Girl's Sweet Scottish Oatcakes

I've got grandparents from both Ireland and Scotland where Oatcakes are widely made, so I feel comfortable putting my own spin on these traditionally sorta bland cracker type cookies.
My spin is closer to the Nova Scotia variation, but still different. Still uniquely my own. These taste a lot like those Danish Butter Cookies you find at Christmas time, with a delicate texture complimented by a sweet oaty [ why isn't THAT a word?—it SHOULD be, so I say it is] crunch.

1 c. rolled oats
1 c. flour
1/2 c. sugar
1/2 c. butter, melted
1/2 tsp salt

Combine everything in a large bowl. stir well to combine together. dump dough onto oat covered work surface [I used sheet of Parchment paper].  Roll, not too thin, using rolled oats on the board or counter top to prevent the dough from sticking. Cut into desired shapes, or use a knife and cut into diamonds or squares.
Or, keep it simple and significantly less messy and just roll heaping teaspoonfuls into balls and flatten them with a fork or the palm of your hand. **Kinda like you do with peanut butter cookies.**

Bake in a 350 oven for 15 minutes.


Yields about 1- 1.5 dozen.

I like to crumble them up and use them as a topping for fruit based desserts, cobblers, crumbles, and parfaits. Or just eat them as is.

Mardi Gras King Cake Recipe II

I had to make my own purple, don't judge me too harshly.

Plan ahead when making this, as it requires roughly 2 hours for rise time, plus filling and rolling time--before cooking. THEN more time for cool down before you can frost it.

**IMPORTANT NOTE**Most traditional King Cake recipes make two cakes-- I have cut this one in half for just ONE cake!**

Ingredients

Traditional King Cake

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.

• Yield: Makes 1 cake (about 18 servings)
• Cook time: 10 Minutes
• Prep time: 30 Minutes
• Stand: 5 Minutes
• Rise: 1 Hour, 30 Minutes
• Bake: 16 Minutes

Ingredients

• 8 oz sour cream [I made this with fat free greek yogurt the 1st time and it turned out like a moist delicious danish. Not big like the cake, but SO SOOOOOOO GOOD!]
• 3 TBSP sugar
• 2 TBSP butter
• 1/2 teaspoon salt
• 1 (1/4-ounce) envelope active dry yeast
• 1/4 cup warm water (100° to 110°)
• 1 tablespoon sugar
• 1 large egg, lightly beaten
• 3 1/2 cups flour
• PECAN FILLING:
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/3 cup chopped pecans
• 3 TBSP melted butter

• Creamy Glaze
• 2 cups powdered sugar
• 2 tablespoons butter, melted 
• 1 tablespoon milk 
• Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/4 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 1 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (3 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 3 TBSP softened butter evenly on rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle pecans evenly over butter on rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. 

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: 

Prepare each 22- x 12-inch dough rectangle as directed. Beat 1 cup powdered sugar; 1 (8-ounce) packages Neufchatel [ or reduced fat] cream cheese, softened; 1 large egg; and 1 teaspoon vanilla extract at medium speed with an electric mixer until smooth. 

My Favorite Butter Frosting

My son's favorite frosting paired with Devil's Food Cake [mine too!]

Original Recipe Yield 2 1/2 cups:  enough for 2 dozen cupcakes or a full sheet cake.

Ingredients

• 3 cups confectioners' sugar
• 2 1/2 tablespoons milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract [ I sometimes like to add 2, just because]

Directions

1. In medium bowl, melt butter  in microwave [30 seconds]. Add milk, stir in the vanilla and confectioners' sugar. Beat with an electric mixer until thick and smooth.

**To make chocolate butter cream frosting add 1/4 cup cocoa and a bit more [1 or 2 tsp]  milk.

Fresh Strawberry Cake with strawberry cream cheese frosting- from scratch

Looks a bit like a bloated muffin. This is what happens when one uses pie plates in lieu of the cake pans I don't actually own. I seldom take the time to do layered cakes, but for an occasion like this, I wish I'd had the right pans. Bet it gets eaten though...

Cake Ingredients:
1 cup butter, softened
1 1/4-1 1/2 cups sugar [mostly depending on sweetness of strawberries used]
3 eggs
2 teaspoons vanilla [or strawberry] extract
1 cup crushed/pureed fresh strawberries
1/4 cup sour cream**after making this, I think I would consider this optional next time**
2.5 cups cake flour
3 tsp baking powder
1 teaspoon baking soda

Strawberry Cream Cheese Frosting:
1/4 cup butter-softened [or margarine]
1 8oz package cream cheese-softened [reduced fat]
1/4 cup pureed fresh strawberries
1 teaspoon vanilla extract
3 cups confectioners sugar
                **Methinks this needs to be refrigerated or something after it is put together— I've added 5 cups of powdered sugar so far and mine is still thin like catsup.** tastes awesome though... In its defense I should mention I got carried away with the amount of pureed strawberries and probably ended up adding more like 1/2 cup.


How to make it

Preheat oven to 350 degrees
Grease and flour 2  8 or 9" cake pans.

In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.
Add vanilla extract, pureed strawberries,and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, baking soda.
Gradually add to butter mixture, beating until combined. Beat in eggs one at a time.

Pour batter evenly into prepared pans.

Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes then turn out onto wire racks.
Cool completely.

Frosting:
*In a large bowl, beat butter and cream cheese with an electric mixer at  medium speed until smooth.
*Add pureed strawberries and extract, beat until combined.
*Gradually beat in confectioners' sugar until smooth.
*Frost cake.

Word of WARNING: this turns out a weird brownish pink without the jellos and artificial dyes, but SOOO delicious!

Garnish with fresh sliced strawberries if desired.

Caramel Pecan Banana Cake

 Served warm, this glorious bit of goodness tastes a whole lot like Banana's Foster--and what could be wrong with THAT? That would be nothing.

Make this. You will thank me.

Ingredients:

CARAMEL:
1/2 c firmly packed brown sugar
1/4 c butter or margarine
8 oz carton heavy whipped cream
1/2 c chopped pecans

CAKE:
1 pk quick bread mix-- I just use the muffin mix part of Pillsbury Blueberry muffins. [ On the box it says Makes great Quick bread]
1.5 large bananas, smushed with fork
1 c water
1/4 c oil
1 egg
2 tsp cinnamon

 Directions:
Heat oven to 350 F.
In small sauce pan over low heat, combine brown sugar, butter and whipping cream. Cook and stir until butter is melted. [I've done this in microwave too, and it worked fine.]
Remove from heat after it comes to a boil; stir in pecans.
Pour mixture into bottom of greased Bundt pan. Set aside.

In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covering bottom of pan and surrounding batter.
Bake at 350F for 40 minutes [40 minutes exactly has worked for me several times now] or until toothpick inserted in center comes out clean.
Cool 1 minute; invert onto serving plate.
Cool.
Store in refrigerator.

Coconut Custard Crustless Pie

Coconut Custard pie is one of those pies where I find that the crust really doesn't add anything but fat. It doesn't enhance the flavor. It pretty much just holds stuff together. So this is a modified recipe that doesn't call for crust but is instead a simple and delicious treat, that creates it's own version of a light crust without the extra fat count.

3 eggs
3 TB butter
2/3 cup white sugar
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups milk
1 cup shredded coconut
cinnamon

See how the eggs and flour fluff around the edges to make  a sort of "crust"?

Directions

1. Preheat oven to 350 degrees F (200 degrees C).
2. In a large bowl beat eggs then stir in everything but coconut. Whisk until well incorporated.
3. Next, add coconut and combine well.
4. Pour into Greased 9 in pie plate. 
5. Bake in preheated oven for 45 minutes, or until knife inserted in center comes out clean. 
6. Immediately after removing from oven sprinkle with cinnamon.

Serve slightly warm or chilled. Store in refrigerator.

BlueBerry CheeseCake Parfait

*Any berries can be used with these*

Time: 10 minutes + 30 minutes of optional chilling time
Servings: 6  1/2-3/4 cup servings

Cheesecake Filling:

1/4 cup all-purpose flour

1/3 cup sugar

1 package (8 ounces) reduced fat cream cheese, softened

2/3 cup non-fat Greek Yogurt 

2 cups fresh or frozen unsweetened blueberries, thawed and drained [a little juice is fine]

Crumble Topping: 

2 TB packed brown sugar

1/4 cup old-fashioned oats

1/4 cup all-purpose flour

2 TBSP melted butter 

In a small bowl, combine filling ingredients [To get it all soft enough to blend easily together, I popped it in the microwave for about 60 seconds.]

In a small bowl, combine crumble topping ingredients, 

stir together until crumbly.

Spread crumble mixture thinly over parchment paper lined pan. Bake at 350 degrees for 10 minutes until golden brown. 

Cool on a wire rack for 5-10 minutes. 

*The crumble topping tastes exactly like my Scottish Oatcakes! 

These can be eaten with the cream cheese filling warm or cold. 

I put them together in a small bowl or glass with a single layer of berries, topped with 1/2 inch cheesecake filling, topped with a few more berries and Oat Crumble.

Before crumble is added.

Chocolate Eclairs

I'm thinking about my Joe's birthday in a couple of weeks and THESE, I believe, will fit the bill nicely.

 Makes 12 Four inch Eclairs
Ingredients

• Pastry:

• 1/2 cup salted butter

• 1 cup water

• 1 cup all-purpose flour

• 4 eggs

• 
  

• Filling:

• 1 (5 ounce) package instant vanilla pudding mix

• 1.5 cups cold milk

• 1 cup heavy cream [ For an easier and lower fat route, add 1 cup Cool Whip instead]

• 1 teaspoon vanilla extract

• 
  

• Glaze:

• 1 cup Semi or Dark Chocolate chips

• 1 teaspoon vanilla extract

• 1 cup sifted powdered sugar

• 1/4 cup hot water or milk

Directions

• Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.

• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger tip [**I use a gallon size freezer storage bag and cut the corner off about  2cm-1 inch from tip--making sure the hole is less than 1 inch wide**] spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

• Bake 35-40 minutes, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

• Pierce the ends of the eclair shells with toothpick right after removing from the oven to release any steam.

• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

• For the icing, melt the chocolate and 1 teaspoon vanilla and 3 TB water or milk** I did this in the microwave [about 1.5-2 minutes]** Add bit more water or milk, one tablespoon at a time, until icing is smooth and has reached desired consistency. Drizzle over, *i.e. smother*, filled eclairs. Refrigerate until serving.