1/2 c butter or margerine, softened
1/4 c powdered sugar
1 egg separated
1 tsp vanilla
1 c flour
1/8 tsp salt
1/2 unsalted pistachios, shelled and finely chopped
1/4 c raspberry jam or jelly
Combine butter, powdered sugar, egg yolk and vanilla; beat until light and fluffy. Stir in flour and salt; mix thoroughly. Chill dough for at least 30 minutes or until dough hardens.
With the palm of your hand, shape dough into small balls, about 1 to 1-1/4 inch in diameter. Beat egg white until foamy; dip balls in egg white then roll in chopped pistachios. Place on baking sheet that has been very lightly coated with cooking spray; make deep indention in each cookie.
Bake at 350 for approx 12 minutes. Remove from oven; cool. with back of a small spoon, fill indention with raspberry jam or jelly.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Mascarpone Chocolate and Strawberry Parfait
1/2 c semi-sweet chocolate chips
1-1/2 tbsp sugar, divided
2 tbsp half-and-half
3/4 mascarpone cheese
1/2 tsp vanilla extract
2 cups chopped fresh strawberries, divided
4 whole strawberries
1. Combine chocolate chips, 1/2 tbsp sugar and the half and half in a small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 tbsp sugar in small bowl. Set aside.
2. Spoon 1/4 cup strawberries in each of 4 parfait glasses. Layer each as follows: 2 tbsp mascarpone mixture, 1/4 cup chopped strawberries, 1 tbsp chocolate mixture, 1 tbsp mascarpone mixture and 1/2 tbsp chocolate mixture. Refrigerate 1 hour. Top each parfait with 1 whole strawberry.
Serve 4
1-1/2 tbsp sugar, divided
2 tbsp half-and-half
3/4 mascarpone cheese
1/2 tsp vanilla extract
2 cups chopped fresh strawberries, divided
4 whole strawberries
1. Combine chocolate chips, 1/2 tbsp sugar and the half and half in a small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 tbsp sugar in small bowl. Set aside.
2. Spoon 1/4 cup strawberries in each of 4 parfait glasses. Layer each as follows: 2 tbsp mascarpone mixture, 1/4 cup chopped strawberries, 1 tbsp chocolate mixture, 1 tbsp mascarpone mixture and 1/2 tbsp chocolate mixture. Refrigerate 1 hour. Top each parfait with 1 whole strawberry.
Serve 4
Sunday, November 14, 2010
Creamy Berry Pie
Crust:
6 tbsp butter
12 graham cracker boards, crushed
1 tbsp sugar
pinch salt
Filling and Berries:
1 envelope unflavored gelatin
3 tbsp water
1 pkg (8 oz) cream cheese, softened
1 cointainer (8 oz) sour cream
1/3 c sugar
1 tsp vanilla
1/4 c strawberry jelly
1 pkg (6 oz) raspberries
1 c blueberries
1 c strawberries, halved and quartered
1/2 oz white chocolate
1/2 tsp vegetable oil
1. Crust: Melt butter in microwave for 20 seconds. In a medium bowl, stir graham sugar, and salt. Add butter- stir until crubs are evenly moistened. Press up sides and bottom of 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate while making filling.
2. Filling: In a small microwave-safe bowl, sprinkle gelatin over water. Let stand for 3 minutes. In a large bowl, combine cream cheese, sour cream, sugar, and vanilla. Beat with an electric mixer until smooth.
3. Transfer softened gelatin to microwave, heat 15-30 seconds. Stir until smooth. With mixer running, pour gelatin into cream cheese mixture and beat until smooth. Pour into chilled crust and smooth. Cover and refrigerate 3 hours or overnight.
4. Melt jelly in microwave for 10 seconds. Gently toss with berries in large bowl. Remove plastic from pie. Top pie with berries. Microwave chocolate and oil. Stir until smooth. Drizzle over pie. Slice and serve chilled. Refrigerate leftovers.
*You can make this with just one type of berry.
6 tbsp butter
12 graham cracker boards, crushed
1 tbsp sugar
pinch salt
Filling and Berries:
1 envelope unflavored gelatin
3 tbsp water
1 pkg (8 oz) cream cheese, softened
1 cointainer (8 oz) sour cream
1/3 c sugar
1 tsp vanilla
1/4 c strawberry jelly
1 pkg (6 oz) raspberries
1 c blueberries
1 c strawberries, halved and quartered
1/2 oz white chocolate
1/2 tsp vegetable oil
1. Crust: Melt butter in microwave for 20 seconds. In a medium bowl, stir graham sugar, and salt. Add butter- stir until crubs are evenly moistened. Press up sides and bottom of 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate while making filling.
2. Filling: In a small microwave-safe bowl, sprinkle gelatin over water. Let stand for 3 minutes. In a large bowl, combine cream cheese, sour cream, sugar, and vanilla. Beat with an electric mixer until smooth.
3. Transfer softened gelatin to microwave, heat 15-30 seconds. Stir until smooth. With mixer running, pour gelatin into cream cheese mixture and beat until smooth. Pour into chilled crust and smooth. Cover and refrigerate 3 hours or overnight.
4. Melt jelly in microwave for 10 seconds. Gently toss with berries in large bowl. Remove plastic from pie. Top pie with berries. Microwave chocolate and oil. Stir until smooth. Drizzle over pie. Slice and serve chilled. Refrigerate leftovers.
*You can make this with just one type of berry.
Chocolate Banana Cream Pie
Keebler
1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup
1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.
2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.
1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup
1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.
2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.
Raspberry Blintz Casserole
Linda Morten
Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and mint sprigs.
Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.
Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and mint sprigs.
Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.
Raspberry Swirl Cheesecake Pie
Keebler
1 premade chocolate pie crust
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 egg
3 Tbsp plus 1 tsp lemon juice, divided
1/2 cup raspberry jam or preserves
1. beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbsp lemon juice; mix well.
2. Pour half the batter into the crust. Combine remaining 1 tsp. lemon juice with preserves in a small bowl. Spoon half the preserves over the batter.
3. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 for 55 minutes. Cool. Refrigerate leftovers
1 premade chocolate pie crust
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 egg
3 Tbsp plus 1 tsp lemon juice, divided
1/2 cup raspberry jam or preserves
1. beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbsp lemon juice; mix well.
2. Pour half the batter into the crust. Combine remaining 1 tsp. lemon juice with preserves in a small bowl. Spoon half the preserves over the batter.
3. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 for 55 minutes. Cool. Refrigerate leftovers
Saturday, November 13, 2010
Hawaiian Wedding Cake
2 c flour
2 c sugar
2 tsp baking soda
2 eggs, lightly beaten
1 can crushed pineapple, with juice, undrained
1 c shredded coconut
1 c walnuts, coarsely chopped plus more to garnish
1/2 c butter, softened
4 oz cream cheese, softened
2 c confectioner's sugar
1 tsp vanilla
1. Heat oven to 325. Spray a 13x9 pan with non-stick spray
2. In a large bowl, mix flour, suguar, soda, eggs, pineapple with juice, coconut, and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist.
3. Spoon mixture into prepared pan and bake at 325 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
4. In a bowl beat butter and cream cheese until smooth. Gradually beat in sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts if desired.
2 c sugar
2 tsp baking soda
2 eggs, lightly beaten
1 can crushed pineapple, with juice, undrained
1 c shredded coconut
1 c walnuts, coarsely chopped plus more to garnish
1/2 c butter, softened
4 oz cream cheese, softened
2 c confectioner's sugar
1 tsp vanilla
1. Heat oven to 325. Spray a 13x9 pan with non-stick spray
2. In a large bowl, mix flour, suguar, soda, eggs, pineapple with juice, coconut, and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist.
3. Spoon mixture into prepared pan and bake at 325 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
4. In a bowl beat butter and cream cheese until smooth. Gradually beat in sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts if desired.
Traditional Spiced Prune Cake
Carol Winder
Carol was my RS president. She has won the Betty Crocker cake competition multiple times, once with this recipe.
1 c sugar
3/4 c margerine
2 eggs
2 small jars (4 oz) Gerber's baby prunes (or prunes/pears)
1-1/2 c flour
1-1/2 tsp soda
1 tsp cinnamon
3/4 tsp cloves
1/2 tsp salt
1/2 c buttermilk or sour milk
1 tsp vanilla
1/2 c coarsely chopped walnuts
Cream sugar and margerine. Add eggs and prunes. Blend. Sift flour, soda, spices, and salt. Add to mixture. Stir in milk, vanilla, and nuts. Bake in lightly floured pan at 350 for 30 minutes. Double recipe for pan approx 10x14. Frost with cream cheese frosting.
Frosting
3 oz cream cheese
1-1/2 c powdered sugar
2-3 tbsp milk
Beat cheese until smooth, add sugar and just enough milk to make it smooth.
Carol was my RS president. She has won the Betty Crocker cake competition multiple times, once with this recipe.
1 c sugar
3/4 c margerine
2 eggs
2 small jars (4 oz) Gerber's baby prunes (or prunes/pears)
1-1/2 c flour
1-1/2 tsp soda
1 tsp cinnamon
3/4 tsp cloves
1/2 tsp salt
1/2 c buttermilk or sour milk
1 tsp vanilla
1/2 c coarsely chopped walnuts
Cream sugar and margerine. Add eggs and prunes. Blend. Sift flour, soda, spices, and salt. Add to mixture. Stir in milk, vanilla, and nuts. Bake in lightly floured pan at 350 for 30 minutes. Double recipe for pan approx 10x14. Frost with cream cheese frosting.
Frosting
3 oz cream cheese
1-1/2 c powdered sugar
2-3 tbsp milk
Beat cheese until smooth, add sugar and just enough milk to make it smooth.
Apple Walnut Cake
Karlie Shaw Abrams
2 c. flour
1 c. whole wheat flour
1 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 c. veg oil
2 c. sugar
3 large eggs at room temp.
3 c apples cupt into small pieces
1 c. chopped walnuts
3 tbsp. apple brandy- optional
Preheat to 325
Sift together dry ingredients.
Beat oil and sugar together unti smooth. Add eggs 1 at a time and beat until light.
Add dry ingredients in thirds beating after each addition until smooth. Will be extremely thick. With a spoon stir in remining ingredients until just blended. Divide between prepared pans and bake 40-45 minutes.
Icing: beat 1 lb. cream cheese with 1/2 c softened butter. Gradually add 1 cup caramel sauce until well incorporated.
Frost cooled cake. Garnish with chopped walnuts and drizzle 1/4 cup caramel sauce.
*I got this recipe from my college roommate and dear friend Karlie Shaw Abrams. It is my favorite cake, hands-down.
2 c. flour
1 c. whole wheat flour
1 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 c. veg oil
2 c. sugar
3 large eggs at room temp.
3 c apples cupt into small pieces
1 c. chopped walnuts
3 tbsp. apple brandy- optional
Preheat to 325
Sift together dry ingredients.
Beat oil and sugar together unti smooth. Add eggs 1 at a time and beat until light.
Add dry ingredients in thirds beating after each addition until smooth. Will be extremely thick. With a spoon stir in remining ingredients until just blended. Divide between prepared pans and bake 40-45 minutes.
Icing: beat 1 lb. cream cheese with 1/2 c softened butter. Gradually add 1 cup caramel sauce until well incorporated.
Frost cooled cake. Garnish with chopped walnuts and drizzle 1/4 cup caramel sauce.
*I got this recipe from my college roommate and dear friend Karlie Shaw Abrams. It is my favorite cake, hands-down.
Classic Pear Crisp
Pear Mixture:
1/4 cup brown sugar
1 tbsp. flour
1 tps. cinnamon
4 cans sliced pears- drained
Topping:
1/2 cup flour
1 tsp. cinnamon
1/2 cup crispy rice cereal
1-1/2 c quick oats
1 cup brown sugar
1/2 cup butter
Preheat oven to 350. In a 9x9 glas pan combine pear mixture ingredients and toss gently until well-combined. Spread evenly in pan.
In a separate bowl, combine the topping ingredients. Use your fingers or a fork to break up the butter into very small pieces and blend it into the other ingredients.
Spread topping evenly over pears. Bake 45 minutes until golden brown. Serve with warm with ice cream or whipped cream.
1/4 cup brown sugar
1 tbsp. flour
1 tps. cinnamon
4 cans sliced pears- drained
Topping:
1/2 cup flour
1 tsp. cinnamon
1/2 cup crispy rice cereal
1-1/2 c quick oats
1 cup brown sugar
1/2 cup butter
Preheat oven to 350. In a 9x9 glas pan combine pear mixture ingredients and toss gently until well-combined. Spread evenly in pan.
In a separate bowl, combine the topping ingredients. Use your fingers or a fork to break up the butter into very small pieces and blend it into the other ingredients.
Spread topping evenly over pears. Bake 45 minutes until golden brown. Serve with warm with ice cream or whipped cream.
Dump Cake
Deana Nichols Griffin
1 yellow cake mix
1 (20 oz) can crushed pineapple, undrained
1 (20 oz) can pie fruit filling (strawberry, cherry, blueberry, etc)
1 c nuts
1/2 c butter
Dump fruit and filling into 9x13 pan and spread evenly. Sprinkle with nuts. Dump cake mix on top and spread evenly. Pour melted butter evenly over cake mix. Bake 45-50 minutes at 350.
Serve warm or cooled. Can top with ice cream or whipped cream if desired.
*Deana was one of my favorite college roommates. She made this recipe once for a church potluck. I loved it, and swiped the recipe from her.
1 yellow cake mix
1 (20 oz) can crushed pineapple, undrained
1 (20 oz) can pie fruit filling (strawberry, cherry, blueberry, etc)
1 c nuts
1/2 c butter
Dump fruit and filling into 9x13 pan and spread evenly. Sprinkle with nuts. Dump cake mix on top and spread evenly. Pour melted butter evenly over cake mix. Bake 45-50 minutes at 350.
Serve warm or cooled. Can top with ice cream or whipped cream if desired.
*Deana was one of my favorite college roommates. She made this recipe once for a church potluck. I loved it, and swiped the recipe from her.
Tres Leches Cake
1 pkg. yellow, white, strawberry, or butter cake mix (I've even had tres leches chocolate cake before) I like butter cake best, because it holds its own against the tres-leches topping.
Prepared according to instructions. Set aside to cool
1 c. milk
3/4 cup sweetened condensed milk
1/2 can evaporated milk
1/2 cup coconut milk
Mix thoroughly
Poke holes in the top of cooled cake with a fork or toothpick. Pour milk mixture over cake until it has reached your desired level of moistness (some people like just a bit of gooeyness, some people like the cake drowning in milk- your call)
1-1/2 c. heavy whipping cream- whipped
3 tbsp. sugar
1/3 to 1/2 cup sour cream
1 tsp. vanilla
Gently fold sugar, vanilla, and sour cream into whipped cream.
Spread over cake.
Garnish with sliced strawberries, peaches, mango, or raspberries
Serve cold and store leftovers in freezer
*I came up with this tres-leches recipe as a twist on the traditional tres-leches that is served at EVERY birthday party in my husband's family. Luis's cousin Hector told me it was the best tres leches he'd ever had. He wasn't kidding. The sour cream in the whipped topping gives it a little bit of zip and keeps the whole thing from getting overly sweet. The coconut milk plays warmly off of the buttery cake. I never have leftovers when I serve this cake at parties.
Prepared according to instructions. Set aside to cool
1 c. milk
3/4 cup sweetened condensed milk
1/2 can evaporated milk
1/2 cup coconut milk
Mix thoroughly
Poke holes in the top of cooled cake with a fork or toothpick. Pour milk mixture over cake until it has reached your desired level of moistness (some people like just a bit of gooeyness, some people like the cake drowning in milk- your call)
1-1/2 c. heavy whipping cream- whipped
3 tbsp. sugar
1/3 to 1/2 cup sour cream
1 tsp. vanilla
Gently fold sugar, vanilla, and sour cream into whipped cream.
Spread over cake.
Garnish with sliced strawberries, peaches, mango, or raspberries
Serve cold and store leftovers in freezer
*I came up with this tres-leches recipe as a twist on the traditional tres-leches that is served at EVERY birthday party in my husband's family. Luis's cousin Hector told me it was the best tres leches he'd ever had. He wasn't kidding. The sour cream in the whipped topping gives it a little bit of zip and keeps the whole thing from getting overly sweet. The coconut milk plays warmly off of the buttery cake. I never have leftovers when I serve this cake at parties.
Subscribe to:
Posts (Atom)