Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE

Classic Peanut Butter Cookies

This recipe is from Better Homes and Gardens. It makes a great cookie! Very moist!

36 cookies Prep: 25 minutes Chill: 1 hour Bake: 7 minutes per batch

Ingredients:

1/2 cup butter, softened * 1/2 cup peanut butter * 1/2 cup granulated sugar * 1/2 cup packed brown sugar or 1/4 cup honey * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1 egg * 1/2 teaspoon vanilla * 1-1/4 cups all-purpose flour * Granulated sugar

Directions:

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Versatile Vanilla Cake

2 1/2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup unsalted butter (2 sticks) at room temperature

1 1/2 c granulated sugar

2 eggs plus 3 egg yolks(whites saved)

2 tsp vanilla

1 cup buttermilk ( no buttermilk, use plain yogurt or sour cream)

Whipped frosting:

3 egg whites

3/4 cup granulated sugar

pinch of salt

1/3 cup water

1/4 tsp vanilla

To Make Cake:

Preheat oven to 350 degrees F. Butter and flour two 8 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. With mixer on low speed, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture: mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from pans, about 30 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges pf pans and invert cakes onto wire rack. Let cool completely.

To Make Frosting:

In a heat proof bowl set over (not in) saucepan of simmering water. Cook over medium heat, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant thermometer) about 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium high heat until glossy, stiff peaks form (don’t over beat), about 3 minutes; reduce speed to low, add vanilla and beat just until combined. Use immediately. Makes 5 cups.

Place one cooled cake layer bottom side up, on a cake stand. Tuck strips pf parchment paper underneath. Using an offset spatula or table knife, spread top with frosting. Top with remaining cake; frost top, then sides. Store un-frosted cakes at room temperature up to 1 day. Once frosted, serve within hours.

Chocolate Variation: Reduce flour to 2 cups and add 1/2 cup unsweetened cocoa. Top frosted cakes with shaved dark chocolate

Lemon Variation: Add 1 Tbs grated lemon zest to flour mixture. Omit vanilla and beat in 2 Tbs fresh lemon juice with buttermilk. While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Stir in 1/4 cup fresh lemon juice. Using a tooth pick, poke holes in warm cakes on rack and brush with lemon syrup. For frosting, substitute 2 Tbs fresh lemon juice for vanilla. Frost cooled cake.

Glazed Cinnamon Rolls

I can’t remember where I got this recipe, but it is a great one if you don’t have time to do your own yeast cinnamon rolls. Hope you enjoy it!

Serves 5 rolls

INGREDIENTS

1can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)

2 tablespoons milk

1/2cup white baking chips

1/2cup Chopped Pecans

DIRECTIONS

1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Zucchini Bread

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min

Original recipe yield 2 loaves
US METRIC

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cups white sugar
3 teaspoons vanilla extract

1 tsp almond extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins OR my favorite, dried cherries

DIRECTIONS
Grease and flour 1 8 x 4 inch pans. Preheat oven to 350 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini , nuts ,and raisins/cherries, until well combined. Pour batter into prepared pan.
Bake for  60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*** I have found that if I do this bread in a brown coated  pan, if after 1 hour  the bread isn’t quite done, I place it in the microwave on high for 3 minutes. This keeps the top from over cooking. YUMMY BREAD!!!! ENJOY  ALL!

Blueberry Streusel Muffins

 

 

1/3 cup sugar                                                                                    In a mixing bowl, cream sugar and butter.

1/4 cup butter or margerine, softened                                                  Add egg; mix well. Combine flour,baking

1 egg, beaten                                                                                     powder and salt: add to the creamed mix-

2 1/3 cups flour                                                                                  ture alternately with milk. Stir in vanilla.

4 tsp. baking powder                                                                          Fold in blueberries. Fill 12 greased or pa-

1/2 tsp. salt                                                                                       per-lined muffin cups 2/3 full. In a small

1 cup milk                                                                                         bowl, combine sugar, flour and cinnamon;

1 tsp. vanilla                                                                                      cut in butter until crumbly. Sprinkle over

1 1/2 cups fresh or frozen blueberries                                                  muffins. Bake at 375 degrees for 25 -30

                                                                                                        minutes or until browned.

STREUSEL:

1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup butter or margerine

 

 

BARB’S COFFEECAKE VERSION

 

I followed the above recipe with the following ingredients:

 

1/2 cup Splenda                                                                                    Follow above directions. Pour batter into

3/8 cup butter (6 tbsp.)                                                                          greased 13×9 pan and sprinkle with top-

3/8 cup egg substitute                                                                            ping. Bake at 375 degrees for 40-45 min.

3 1/2 cups flour

2 tbsp. baking powder

3/4 tsp. salt

1 1/2 cups nonfat milk

1 1/2 tsp. vanilla

4 cups fresh blueberries

STRUESEL:

1/2 cup sugar

1/4 cup Splenda

1/2 cup flour

1 tsp. cinnamon

3/8 cup butter (6 tbsp.)

 

Enjoy!

 

Butter Crust Cinnamon Treats

When I was a little girl Sunday was the best day of the week. My Mother would spend the day making  “Sunday Dinner” The smell of her special breads in the early morning, the fruit salads, chilling in the refrigerator, the seasonal vegetables, She would make one cake and three different pies. early in the day, and there was always double the pie crust, to make sure there were plenty of her famous Butter Crust Cinnamon Treats.

Those Sunday dinners taught me how to set a formal table, how important a good conversation was, the importance of good manners, and instilled in me a gratitude to the parents who raised me.

When I grew up and started my family, I instilled  the same experiences in their life. Now I share those times not only with my children but also my grandchildren.

I hope that you hand down the special traditions you experienced growing up. Remember this, some of our best memories often center around the foods we grew up with. Be sure you pass on those traditions with your loved ones. So enjoy this delectible treat as much as I have!

Ingredients:

1/2 cup chilled sweetened butter (1 cube)

1/2 cup chilled butter flavored Crisco

2Tbs sugar

1/3 cup cold water, chilled with ice cubes

2-2 1/4 cups sifted all purpose flour

1/2 cup granulated sugar

1Tbs ground cinnamon

1/4 tsp nutmeg

3 Tbs  sugar

Directions:

In a large bowl sift flour, sugar and salt. Cut cold butter into chucks and add to flour. Add Crisco. With a pastry cutter, or two knives cut butter and crisco into pea sized bit with the flour. Slowly add water, 1 TBS at a time gently blending, until dough sticks together and pulls away from sides of bowl.  DO NOT OVER HANDLE DOUGH!!!. Form into ball and chill in refrigerator covered about 1 hour. Flour your pastry board, and roll into about 1/4 to 1/2 inch thick. In a small bowl mix the cinnamon, sugar and nutmeg. Spread sugar mixture over rolled out pie crust. Roll crust up jellyroll fashion, Pinch ends together. Arrange in pie tin in a “C’” shape. Bake in preheated 375 degree F. oven until golden brown. Cool thoroughly. Cut into i inch slices. These are best after setting overnight, but don’t be surprised to see them disappear before they have a chance to “set”!!

*PS* I have used this same recipe to make small shortbread,  jam filled cookies. In this case, simply cut the crust into about 4-5 inch circles; place a small amount  about 1/2 tsp your choice of jam or lemon curd. Fold the cirle in half, pinch the edges together. Bake in the oven about 15 to 20 minutes. These are wonderful. The picture  included is of the jam filled treats. YUMMY!!!

Deep Dish Blackberry Pie

INGREDIENTS

* 6 cups fresh or frozen blackberries, thawed and drained
* 3/4 cup sugar
* 4 tablespoons cornstarch
* 2 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* double crust:
* 2 1/4 cup all-purpose flour
* 2 teaspoons sugar, divided
* 3/4 teaspoon salt
* 1/2 cup cold butter
* 1/2 cup shortening
* 1/3 cup cold water
* 1 egg white, beaten

DIRECTIONS

1. Place blackberries in a large bowl. Combine sugar and cornstarch, sprinkle over berries.Add lemon juice and cinnamon and gently coat. Spoon into a deep pie dish,lined with crust.
PIE CRUST RECIPE:
In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; Line pastry dish. Add filling. Add top crust. Crimp edges. Mark crust with “BB”
3. Brush with egg white; sprinkle with remaining sugar. Bake at 375 degree for 55 to 60 minutes OR until crust golden brown and filling begins to bubble. Let pie cool on on wire rack. Enjoy!!

*** Hot tip!! I made this pie and this picture was actually baked in the oven in a brown coated pan for 55 minutes at 375 degrees F. The filling was really runny, I don’t know if it was because the berries were REALLY juicy, but I put the pie in the MICROWAVE for 6 minutes on high, and the filling thickened nicely. The picture of the berry pie you see is actually the results. The taste was FABULOUS!! Try this and you will find a new love in your life!! ENJOY!!

When You Watch Julie And Julie

I was initially hesitant to watch the Movie Julie and Julia. But I have to say that Merrill Streep played a magnificient Julia Child. I have never been a big fan of French cooking, but the creamy ,butter rich sauces , and glazed vegetables sold me. Merrill made Julia Child someone real and reachable. She made me actually wish I had been given the chance to know the “Great Lady” of French cooking.

Julie balances Julia off perfectly. Since  I actually  have a Julie who is close to the same age as Julie, I can say that Julie certainly represents the typical young woman. As a matter of fact I can see a lot of myself in Julie, when I was younger.

So, for all you cooks out there, if you want a good movie to enjoy, this is one for you. Who knows, maybe it will inspire you to try one of Julia’s recipes.

Linguine With Zucchini and Garlic

Ingredients:

2 pounds zucchini (about 6 medium)

3 Tbs olive oil

2 Tbs finely minced garlic

1/2 tsp crushed red pepper flakes

* Kosher salt

12 to 14 ounces long pasta, such as linguine or spaghetti

1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano

1/2 cup crumbled feta cheese

1/4 cup chopped basil plus some sprigs for garnish

Directions:

Set a large pot of water over high heat. Once it comes to a boil, cover and lower heat so water remains at a simmer.

Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half, crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stoppin and turning zucchini when you reachthe sedy core. Shred until you have 4 cups. Save zucchini cores for another use ( dice and add to a summer vegetable soup.) Blot shredded zucchini as dry as possible with paper towels.

Heat oil in a large, heavy skillet over medium heat. When skillet is hot add garlic and pepper flakes, and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.

Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Taste and seasoonwith salt. Set aside in pan. Add linguine and 1 1/2 Tbs kosher salt. Cook until pasta is al dente, according to package directions. Drain pasta and return to pot in whichit was cooked. Stir in parmesan and feta (parmesan will melt completely, but feta might not).

Add cooked zucchini mixture to pasta, and using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center. Makes 4 light main-courses, or 6 side-dish servings. A fantastic addition to your Summer menus! Enjoy!!