Delicious Strawberry Pie Recipe

TOTAL TIME: Prep: 20 min. + cooling Bake: 10 min. + chilling

YIELD: 6-8

Ingredients

• 1 unbaked pastry shell (9 inches)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package (3 ounces) strawberry gelatin
• 4 cups sliced fresh strawberries
• Fresh mint, optional

  Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
  3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Yield: 6-8 servings.

   

  TEST KITCHEN TIP Sue often uses whole fresh strawberries and arranges them pointed side up in the pastry shell for a different presentation. It also is a time-saver because she doesn't have to slice the berries.

  
  

Continue Reading...

Pumpkin-Spice Cheesecake Brownies

Brownies/Bars, Cakes, Desserts

Oct 192010

This is a recipe that you will love.  Not only does it taste good, it is surprisingly SO easy to make.  I got this recipe from Cara’s Cravings.   It is also just in time for “pumpkin day”. I baked it for my girlfriends at my  book club tonight and everyone  had seconds!!!   Flavor and texture are “heavenly”–not too mention they smell good too!!  Thanks for sharing this recipe Cara!!


INGREDIENTS
BROWNIE
3/4 cup melted butter
1 cup sugar
1 Tbsp vanilla extract
2 eggs
1/2 cup flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
CHEESECAKE BATTER
6 OZ cream cheese, softened
1 egg
1/3 cup sugar
2 Tablespoons flour
1/2 cups pumpkin puree
1/4 tsp vanilla extract
1/2 teasp cinnamon
1/4 tsp each of ground ginger and cloves

Preheat oven to 350 F degrees.  Grease and 8×8 square metal pan–I didn’t have a square pan so I used a pie plate–and it wasn’t metal, it was glass, ….but that didn’t change the flavor…
Beat together melted butter, sugar and vanilla.  Next beat in the eggs one at a time.  Combine dry ingredients in a separate bowl and then gradually stir into butter mixture with a wooden spoon.
In a separate bowl beat together all the cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan and spoon cheesecake batter over that.  Dollop the remaining brownie batter over cheesecake batter.  Swirl the batters together to make a marble effect by running a knife back and forth through the pan.
Bake for 40 minutes or until center is set.  Cool completely on wire rack and chill before serving.  These brownies taste better chilled and even better the next day because they really need to chill because of the cheesecake filling.   I love that pumpkin pie smell–its one of those “fall” memory things…

Continue Reading...

Italian Rainbow Cookies

Italian Rainbow Cookies
Ingredients:
1 (8 ounce)can almond paste
1 cup butter, softened
4 eggs, separated
1 cup sugar
1 tsp almond extract


2 cups all-purpose flour
1/2 tsp salt
12 drops red food coloring
10 drops green food coloring
12 drops yellow food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup milk or semisweet chocolate chips
2 Tbsp butter
1/4 cup milk or heavy cream
Directions:

1. Preheat oven to 350F. Grease three 9×13 inch baking pans, then line with parchment paper, leaving a 2-inch overhang on 2 ends, then grease paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with butter, 3/4 cup of the sugar, egg yolks, and almond extract. When mixture is fluffy and smooth, stir in flour and salt to form a dough.
3. In a separate bowl beat egg whites with an electric mixer on medium-high speed until they just hold stiff peaks. Add 1/4(remaining) cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks.
4. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, one with green food coloring and one with yellow food coloring. Spread each portion into one of the prepared baking pans.
5. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
6. Line a baking sheet with enough plastic wrap to wrap all three layers. Place pink layer onto the plastic wrap, spread pink layer with raspberry jam, and top with yellow layer, spread yellow layer with apricot jam, and top with green layer. Enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator for at least 8 hours.
7. Remove plastic wrap. Bring layers to room temperature. Melt the chocolate chips with butter and milk/cream, Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.Cut lengthwise into 4 strips then cut strips crosswise into 3/4-inch-wide cookies.

Continue Reading...

Rainbow Cupcakes

Rainbow Cupcakes – The pot of Gold when done eating these is smiling faces!

Rainbow Cupcakes

Ingredients:
1/2 cup butter, at room temperature
1 3/4 cups all-purpose flour, sifted
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
food coloring (red, blue, green and yellow)
Directions:

1. Put butter in a mixing bowl.
2. Sift dry ingredients together in separate bowl.
3. With a mixer, mix the dry ingredients in slowly with the butter.
4. Add 1/2 cup milk and the egg to the dry ingredients and beat until flour is fully moistened.
5. Add the remaining milk, vanilla and almond extract and beat for about another minute.
6. Evenly divide the batter into six small bowls. Dye each bowl of batter a rainbow color; Purple – 9 red and 6 blue drops, Blue – 12 drops, Green – 12 drops, Yellow – 12 drops, Orange – 12 yellow and 4 red drops and Red – 18 drops.
7. Line 12 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, green, yellow, orange and then top with red, following the order listed. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
8. Bake at 375F for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

I frosted these with a basic buttercream frosting however I divided the frosting in three parts and colored the divided frosting red, blue and yellow. I then put the frosting side by side in a piping bag and piped the frosting on the cupcakes. Don’t be afraid to load up on the frosting either because the cupcakes aren’t overly sweet. You could also leave the frosting white to be a cloud on top of the rainbow cupcakes.

I have seen these rainbow cupcakes in several places on the internet and I loved how colorful they were and had to try them. However I only saw the rainbow cupcakes with people using a cake mix so I wanted to try to make them from scratch and use my basic cupcake recipe. Let me tell you something though these suckers aren’t quick and easy to make, especially if you are OCD like me:) I had to make sure I had a perfect color layer in each liner. I am sure these would be a little faster if I just put the colors in the liners and didn’t worry about making it perfect but I can’t seem to do that! I have to admit that these cupcakes were so bright and colorful, and tasty that I am super glad I made them.

Continue Reading...

Hershey’s Perfectly Chocolate Cake

I had been hearing numerous raves about Hershey’s “Perfectly Chocolate” Chocolate Cake and was waiting for an excuse to make it. I finally broke down yesterday and, with no good reason, made the cake anyway It definitely lived up to all its hype, without question. It’s the best chocolate cake I have ever had. I chose to frost it with the equally sinful “Perfectly Chocolate” Chocolate Frosting.Really, this cake is too good for words…


 
“Perfectly Chocolate” Chocolate Frosting (Source: Hershey’s)
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add small additional amount of milk, if necessary (I did not need to). Stir in vanilla. Makes ~2 cups frosting.

Here, I saved you a piece… ENJOY!

Continue Reading...

	Premium Tres Leches Cake Three forms of leche, or "milk," are poured over a baked cake to create its signature indulgence. Cake mix and ready-to-spread frosting make it easy.
	Prep Time: 15 min Total Time: 1 hr 55 min Servings: 15 servings

Ingredients

• 1  box Betty Crocker® SuperMoist® yellow cake mix
• 1 1/4  cups water
• 1  tablespoon vegetable oil
• 2  teaspoons vanilla
• 4  eggs
• 1  can (14 oz) sweetened condensed milk (not evaporated)
• 1  cup whole milk or evaporated milk
• 1  cup whipping cream
• 1  container Betty Crocker® Whipped fluffy white frosting

Directions

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2. 2 In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. 3 Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. 4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.

Tips & Techniques

• Did You Know?

  Typical yellow cake? Not! You'll savor a very moist cake that's been soaked in three full-flavored milks ("tres leches" in Spanish). The preparation is similar to a ""poke" cake, where a cake is first baked, then poked and a mixture poured over it. This cake can vary by region, having fruit or chocolate, but the three-milk soaking is the key to its authenticity.

• High Altitude (3500-6500 ft):

  No change.

Continue Reading...

	Raspberry Poke Cake Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
	Prep Time: 10 min Total Time: 3 hrs 45 min Servings: 12 servings

Ingredients

• 1  box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1  box (4-serving size) raspberry-flavored gelatin
• 1  cup boiling water
• 1/2  cup cold water
• 1  container (8 oz) frozen whipped topping, thawed (3 cups)
• Fresh raspberries, if desired

Directions

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan).
2. 2 Make and cool cake as directed on box for 13x9-inch pan.
3. 3 Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Tips & Techniques

• High Altitude (3500-6500 ft):

  Follow High Altitude directions on cake mix box.

• Substitution

  Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.

• Special Touch

  You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Continue Reading...

	Lemon Drop Cake Add a special touch and fresh citrus zing to a cake mix treat. Fork-poking and pouring sweetened lemon juice over a baked Betty Crocker® cake is the delicious secret.
	Prep Time: 25 min Total Time: 3 hrs 15 min Servings: 12 servings

Ingredients

• 1  box Betty Crocker® SuperMoist® lemon cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1  cup powdered sugar
• 1/4  cup fresh lemon juice (1 large lemon 

• 
  
• 1  container Betty Crocker® Rich & Creamy lemon frosting
• Lemon drop candies, crushed, if desired

Directions

1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease bottoms and sides of foil with shortening or cooking spray.
2. 2 Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. 3 In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
4. 4 In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.

Tips & Techniques

• High Altitude (3500-6500 ft):

  Follow High Altitude directions on cake mix box for 8-inch pans.

• Substitution

  You can use two 8- or 9-inch round cake pans instead of the square pans.

• How-To

  To crush lemon drops, place in heavy-duty resealable food-storage plastic bag and crush with rolling pin or meat mallet.

Continue Reading...

Nice and Crispy Waffles

I have been looking for a waffle recipe that will have a bit of a crunch to it and I finally found one.  It came from this vintage Betty Crocker Cookbook.  If you don’t happen to have it in your collection, you really should find one on E-bay or your local used bookstore.  It is a treasure. Inside you will find basic recipes that are tried and true.  Betty Crocker and I go way back.  When I was a senior in high school I received the Betty Crocker award.  Many things have changed  since then, but  I am still the same overachiever when it comes to cooking.
In my search for the perfect waffle I tried the recipe that I had read so much about.  One that called for separating eggs and using beaten egg whites as well as a stick of melted butter.  Thank heavens that it produced a waffle that was as limp as a dish rag.  It was way too much trouble to make in the morning when you have starving mouths to feed.  So I won’t be using that one again.  But, this recipe from Betty Crocker I love it ! 
Even if you have a great recipe if you don’t have a good waffle iron it could be disastrous.  And let’s go a little further.  You can have a great waffle iron, but you have know how to use it and take care of it to cook great waffles.  One of the most important steps is to season the waffle iron.  Before using it the first time brush vegetable oil on both the top and bottom grids.  Turn the iron on and let it heat for about 15 minutes.  Wipe away the excess oil or just let the first waffle absorb the grease.  Then trash the waffle.  Unless you make waffles with an ingredient that might stick to the iron, for example cheese,  you  probably won’t need to season the iron again.  I’ve  had over industrious students to clean the inside as well as the outside of the iron.  If that happens you will definitely have to reseason it.
Make sure that your waffle iron is hot before you pour in the batter. Most waffle irons have a light that will come on when it is preheating and will go off when heated to the proper temperature.  Check your use and care manual.  It could do just  the opposite and the light could come on when it is hot enough to use. 
Play around with the amount of batter to pour in.  Don’t be too scrimpy.  You want the top grids to be able to reach the batter.  I like to pour in just a little too much to make sure that it is filled to capacity.  Don’t try to clean the batter off as it drips.  It will be easier later when the batter cooks. This way you will not smear it everywhere.
   
Unless you have two or three waffle irons going at once it takes awhile to cook them.  To keep them warm and crisp  preheat your oven to about 200 degrees.  Put the waffles on a cooling rack placed on top of a baking pan in the oven.  If you are like me many of the waffles will be eaten right out of the waffle iron.  Those little crunchy things are hard to resist!

Waffles adapted from Betty Crocker

• 2 eggs
• 2 cups flour * I used self rising flour and left out baking powder and salt*
• 1 3/4 cup milk
• 1/2 cup oil
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Heat waffle iron.  Beat eggs until light and fluffy.  Add milk beat until airy. Beat in remaining ingredients with a rotary beater or mixer until smooth.  Pour batter in the middle of a hot waffle iron.  Bake for about 5 minutes.  You have to be patient.  Do not open until the waffle has almost stopped producing steam.  Remove carefully.
Yields about six 7 -in waffles 
Here’s what my class did with the same recipe.  Notice the difference in color.  I have about fives types of waffle irons that they used.  Some better than others.  The lab was a huge success.  I am loving the maturity of the juniors and seniors that I have this semester!

1st Block Kitchen 1

1st Block Kitchen 2

1st Block Kitchen 3

1st Block Kitchen 4

1st Block Kitchen 5

1st block Kitchen 6

2nd Block Kitchen 1

2nd Block Kitchen 2

2nd Block Kitchen 3

2nd Block Kitchen 4

2nd Block Kitchen 5

2nd Block Kitchen 6

Happy cooking,
Top chef

Continue Reading...

Luscious Lemon Bars

I made these lemon bars to take to my first tennis match of the season.  It was my first time making them and I don’t really know why I have not made them before now.    I take that back I do know why.  I like them too much!  To me there is nothing better than a sweet and tart dessert.  I love lemon meringue pie and lemon cake.  Now I have another favorite.  It is easy to put together.  The bars have just  two layers, but you don’t have to let the first layer cool before pouring in the lemon layer.  After baking you’ll have to let them cool for about two hours before cutting them. Sorry that you can’t dig right in. 
The first layer is a buttery shortbread crust.  The crust is so good!  Top that with a refreshing lemon filling and a dusting of powdered sugar and you have the perfect lemon bar.  You know what I might just be making these luscious bars for every tennis match and change their name to Lucky Lemon Bars.  Yes, I won my tennis match thanks to my partner Angela and to the Lucky Lemon Bars!
Luscious Lucky Lemon Bars from Southern Living
Makes about 2 dozen

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup powdered sugar
• 1 cup cold butter, cut into pieces
• 4 large eggs
• 2 cups granulated sugar
• 1 tsp. lemon zest
• 1/3 cup fresh lemon juice
• 1/2 tsp baking powder
• Powdered sugar

1. Preheat oven to 350 degrees.  Line bottom and sides of a 13 x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over the sides.
2. Stir together 2 cups of flour and 1/2 cup powdered sugar.  Cut in butter with a pastry blender until crumbly.  Press mixture onto bottom of prepared pan.
3. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.   
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.  Stir together baking powder and remaining 1/4 cup of flour: whisk into egg mixture.  Pour mixture over hot baked crust.
5. Bake at 350 degrees for 25 minutes or until filling is set.  Let cool in pan on a wire rack 30 minutes.  Lift from pan, using sides of paper as handles.  Cool completely on a wire rack (about 30 minutes).  Cut into bars; sprinkle with powdered sugar. 

Happy Cooking,

 Top chef

Continue Reading...

Bran Muffins Dianne’s Style

It is the start of a new year, a new semester, new students and new excitement in my classroom.  With all this newness I still have to be organized and ready to go.  I have one day of professional learning and a work day before the new invasion.  This weekend I made my favorite Bran muffins to freeze and have ready for breakfast.  These are great muffins and they make a lot!  I mean a lot!  One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago.  JHM  made the best meatloaf and  these muffins.  Of course I had to have the recipe.  It came from her Aunt Dianne.  I have added a little to it, but here it is for you to enjoy.  By the way the batter will keep for up to six weeks in the refrigerator.  I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave.  YUMMY!

Start with 3 cups of all-bran cereal

5 cups of bran flakes

Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.

Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar

whisk together 4 eggs and 1 cup of oil

Add eggs and oil to cereal and buttermilk mixture. Stir!!

Add dry ingredients and stir!!!

 I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl,  and eggs and oil in a measuring cup.  I do all the mixing in the Tupperware bowl.  Store the mixture in the Tupperware bowl for up to six weeks.  Because I was taking photos just look at all the bowls I used and my dishwasher was already full!

Too many bowls and not enough washers!

 Here is where I changed Dianne’s recipe a little.  Really I just added a few goodies.  As an afterthought I wish that I had added a little cinnamon with the apples and raisins.  These muffins are almost like apple cake without the frosting!
I took out some of the batter,enough to make 24 muffins.  I didn’t measure it, but I am guessing it to be about 6 cups.  My medium mixing bowl was about half full.

Added about 1/2 cup of raisins

1 medium apple diced

Fill muffin tins and ready to bake for 15-20 min. at 400 degrees

Ready to eat or freeze for later!

Here is the recipe ready for you to make and enjoy!
Bran Muffins

• 5 cups bran flakes
• 2 cups All bran
• 5 cups plain flour
• 5 teaspoons soda
• 2 teaspoons salt
• 3 cups sugar
• 4 eggs
• 1 quart buttermilk
• 1 cup oil

Soak cereal in buttermilk for about 30 minutes.  Add eggs and oil.  Stir in flour, sugar, soda and salt.  Bake at 400 degrees for 15 -20 minutes.  Mix can be stored in the refrigerator for up to 6 weeks.
Happy cooking,

Top chef

Continue Reading...