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Tuesday, May 31, 2011

♥ Easy Strawberry Trifle ♥

Ingredients:
* 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
* 2 packages (3 ounces each) strawberry gelatin
* 1 package (10-3/4 ounces) frozen pound cake, thawed
* 1 package (20 ounces) unsweetened frozen strawberries, thawed and halved
* 1 carton (8 ounces) frozen whipped topping, thawed

Directions:
* Prepare pudding according to package directions; cool. Prepare gelatin according to package directions; refrigerate until partially set. Meanwhile, slice the pound cake into 26 pieces. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top with strawberries. Spoon gelatin over strawberries. Refrigerate until set.
* Carefully spread cooled pudding over gelatin (pan will be full). Carefully spread with whipped topping. Refrigerate until serving.

Yield: 24-30.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2002~~

Sunday, May 29, 2011

♥ Strawberry Cooler ♥

Ingredients:
* 3 cups water
* 5 cups sliced fresh strawberries
* 3/4 to 1 cup sugar
* 1/4 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 cup ginger ale
* Crushed ice
* Whole strawberries, optional

Directions:
* In a blender, process the water, strawberries, sugar, lemon juice and peel in batches until smooth. Strain the berry seeds if desired. Pour into a pitcher; stir in the ginger ale. Serve in chilled glasses over ice. Garnish with whole berries if desired.

Yield: 8 servings.

Nutritional Analysis: 1 cup equals 116 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein.

~~Country Extra July 2002~~

Friday, May 27, 2011

♥ Chocolate Shortbread ♥

Ingredients:
* 1 cup butter, softened
* 1-1/2 cups all-purpose flour
* 2/3 cup confectioners' sugar
* 1/3 cup baking cocoa
* Dash salt


Directions:
* In a large bowl, cream butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour.
* Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set.

Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 112 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 83 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

~~Country Woman November/December 1991~~

Wednesday, May 25, 2011

♥ Almond Chip Scones ♥

Ingredients:
* 3-1/2 cups all-purpose flour
* 2 tablespoons sugar
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup cold butter, cubed
* 4 eggs
* 1 cup heavy whipping cream
* 1-1/2 to 2 teaspoons almond extract
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup slivered almonds, toasted

Directions:
* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
* In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.
* On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges.
* Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 595 calories, 35 g fat (19 g saturated fat), 178 mg cholesterol, 707 mg sodium, 61 g carbohydrate, 4 g fiber, 12 g protein.

~~Quick Cooking May/June 2005~~

Monday, May 23, 2011

♥ Strawberry Butter ♥

Ingredients:
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup butter, softened
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup fresh strawberries, pureed

Directions:
* In a bowl, beat cream cheese and butter until smooth. Gradually add sugar and vanilla; mix well. Stir in strawberries. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerate up to 1 week. Serve with English muffins, toast, waffles or pancakes.

Yield: 2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 132 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 100 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

~~Country February/March 1998~~

Saturday, May 21, 2011

♥ Almond Bars + Almond Paste Recipe ♥

ALMOND BARS
Ingredients:

* 1 cup butter, softened
* 1 cup almond paste
* 2-1/4 cups sugar, divided
* 2 eggs
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 1/2 cup slivered almonds

Directions:
* In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened.
* Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining sugar; top with almonds.
* Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

Yield: 4-1/2 dozen.

Nutrition Facts: 1 piece equals 107 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 27 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2008~~

HOMEMADE ALMOND PASTE:
Ingredients:
* 1-1/2 cups blanched almonds
* 1-1/2 cups confectioners' sugar
* 1 egg white
* 1-1/2 teaspoons almond extract
* 1/4 teaspoon salt

Directions:
* Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
* Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Yield: 1-1/2 cups.

Nutrition Facts: 1 serving (1 tablespoon) equals 84 calories, 5 g fat (trace saturated fat), 0 cholesterol, 29 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.

Thursday, May 19, 2011

♥ Blackberry Apple Jelly ♥

Ingredients:
* 3 pounds blackberries (about 2-1/2 quarts)
* 1-1/4 cups water
* 7 to 8 medium apples
* Additional water
* Bottled apple juice, optional
* 1/4 cup bottled lemon juice
* 8 cups sugar
* 2 pouches (3 ounces each) liquid fruit pectin

Directions:
* In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer for 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until strained, reserving juice and discarding pulp.
* Remove and discard stems and blossom ends from apples (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer for 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp.
* Measure the reserved blackberry and apple juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
* Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Yield: about 9 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts: 1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 1 g fiber, trace protein.


~~Country Woman July/August 1994~~

Tuesday, May 17, 2011

♥ Chocolate Napoleons ♥

Ingredients:
* 1 sheet frozen puff pastry, thawed
* 2 cups cold milk
* 2 cups (16 ounces) sour cream
* 2 packages (3.9 ounces each) instant chocolate pudding mix

TOPPING:
* 1 cup confectioners' sugar
* 2 tablespoons milk
* 2 ounces semisweet chocolate, melted and cooled

Directions:

* On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool.
* In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes.
* To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

Yield: 12 servings.


Nutrition Facts: 1 serving (1 each) equals 366 calories, 21 g fat (12 g saturated fat), 58 mg cholesterol, 264 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

~~Quick Cooking November/December 2003~~

Sunday, May 15, 2011

♥ Lemon Scones ♥

Ingredients:
* 2 cups all-purpose flour
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup cold butter
* 1/2 cup buttermilk
* 1-1/2 teaspoons grated lemon peel
* Additional sugar

Directions:
* In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.
* Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Yield: 10-12 scones.


Nutrition Facts: 1 serving (1 each) equals 198 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 324 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

~~Country Woman Christmas Annual 1997~~

Friday, May 13, 2011

♥ Peach Blackberry Cobbler ♥

Ingredients:
* 12 medium peaches, peeled and sliced
* 1/3 cup all-purpose flour
* 1/4 cup honey
* 3 tablespoons lemon juice
* 1/4 teaspoon salt
* 3 cups fresh blackberries

TOPPING:
* 2 cups all-purpose flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/3 cup cold butter
* 1-1/4 cups buttermilk
* 1 tablespoon coarse sugar

Directions:
* In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
* For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.
* Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.


~~Light & Tasty June/July 2007~~

Wednesday, May 11, 2011

♥ Strawberry Marmalade ♥

Ingredients:
* 2 medium oranges
* 2 medium lemons
* 1/2 cup water
* 1/8 teaspoon baking soda
* 1 quart ripe strawberries, crushed
* 7 cups sugar
* 1 pouch liquid fruit pectin (half of a 6-ounce package)

Directions:
* Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
* Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes.
* Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer. Serve with toast or biscuits.

Yield: about 10 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts: 1 serving (2 tablespoons) equals 71 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 18 g carbohydrate, trace fiber, trace protein.

~~Country Extra May 1994~~

Monday, May 9, 2011

♥ Sunny Asparagus Tapenade ♥

Ingredients:
* 3/4 pound fresh asparagus, chopped
* 3/4 cup packed fresh parsley sprigs
* 1/3 cup unsalted sunflower kernels
* 1/4 cup lemon juice
* 1/4 cup orange juice
* 1 tablespoon olive oil
* 2 teaspoons maple syrup
* 1 small garlic clove, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 1 teaspoon pepper
* Additional sunflower kernels, optional
* Assorted fresh vegetables, crackers and/or toasted French bread baguette

Directions:
* In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
* Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes and pepper. Cover and process until desired consistency.
* Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.

Yield: 2 cups.

Nutrition Facts: 1/4 cup (calculated without dippers or additional sunflower kernels) equals 64 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fat.

~~Taste of Home April/May 2011~~

Thursday, May 5, 2011

♥ Cantaloupe Salad ♥

Ingredients:
* 1 large cantaloupe, peeled
* 3 tablespoons orange juice
* 3 tablespoons honey
* 1 cup halved red seedless grapes
* 3 kiwifruit, peeled, quartered and sliced
* Leaf lettuce
* Flaked coconut

Directions:
* Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 110 calories, 1 g fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 28 g carbohydrate, 2 g fiber, 1 g protein.

~~Quick Cooking July/August 1998~~

Tuesday, May 3, 2011

♥ Luscious Lime Slush ♥

Ingredients:
* 9 cups water
* 4 individual green tea bags
* 2 cans (12 ounces each) frozen limeade concentrate, thawed
* 2 cups sugar
* 2 cups lemon rum or rum
* 7 cups lemon-lime soda, chilled

Directions:
* In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in the limeade concentrate, sugar and rum.
* Transfer to a 4-qt. freezer container; cool. Cover and freeze for 6 hours or overnight.
* To use frozen limeade mixture: Combine the limeade mixture and soda in a 4-qt. pitcher. Or for one serving, combine 1/2 cup limeade mixture and 1/4 cup soda in a glass. Serve immediately.

Yield: 28 servings (3/4 cup each).

~~Taste of Home April/May 2011~~

Sunday, May 1, 2011

♥ Wild Plum Jelly ♥

Ingredients:
* 5 pounds wild plums, halved and pitted
* 4 cups water
* 1 package (1-3/4 ounces) powdered fruit pectin
* 7-1/2 cups sugar

Directions:
* In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
* Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
* Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Yield: about 8 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.


Nutrition Facts: 1 serving (2 tablespoons) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.

~~Taste of Home August/September 1994~~