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Monday, July 30, 2012

♥ Lemon Schaum Torte ♥

6 egg whites
1 teaspoon vanilla extract
 1/8 teaspoon cream of tartar
 2 cups sugar, divided
 9 egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon peel
4 cups heavy whipping cream
2/3 cup confectioners' sugar
Ground cinnamon


Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.

Spread meringue on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack.

In a large saucepan, combine the egg yolks, lemon juice, lemon peel and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

Yield: 12-15 servings.

~~Taste of Home, February/March 2000~~

Saturday, July 28, 2012

♥ Coconut-Glazed Orange Scones ♥

 3-3/4 cups self-rising flour
1/4 cup sugar
 2 teaspoons baking powder
 1/2 cup cold butter
 2 eggs
1 cup plus 1 to 2 tablespoons fat-free milk, divided
1 teaspoon grated orange peel
1/2 cup confectioners' sugar
 1/4 teaspoon coconut extract

 In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, whisk eggs, 1 cup milk and orange peel; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 14-in. x 8-in. rectangle.

Using a floured pizza cutter, cut widthwise into 2-in. strips, then cut diagonally into 2-in. strips, forming diamond shapes. Place 2 in. apart on baking sheets coated with cooking spray.

Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks.

For glaze, in a small bowl, combine the confectioners' sugar, coconut extract and enough remaining milk to achieve desired consistency; drizzle over scones. Serve warm.

Yield: 1-1/2 dozen.

Editor's Note: As a substitute for self-rising flour, place 5-1/2 teaspoons baking powder and 1-3/4 teaspoons salt in a measuring cup. Add all-purpose flour to measure 1 cup. Add another 2-3/4 cups all-purpose flour to the bowl. 

~~Light & Tasty, February/March 2006~~

Thursday, July 26, 2012

♥ Rose Geranium Punch ♥

2 quarts apple juice
1 cup sugar
3 limes, thinly sliced
Additional geranium leaves, optional
4 to 6 rose geranium leaves (3-inch diameter), washed

 In a large saucepan, bring apple juice, sugar and geranium leaves to a boil; boil for 5 minutes. Remove from the heat; stir in limes. Cool and strain. Chill. Garnish with geranium leaves if desired.

Yield: 2 quarts.

 Editor's Note: Verify that flowers are edible and have not been treated with chemicals. 

~~Birds & Blooms, June/July 1997~~

Tuesday, July 24, 2012

♥ Fluted Lemon Cake ♥

1 package (18-1/4 ounces) yellow cake mix
1 package (3 ounces) lemon gelatin
4 eggs
2/3 cup water
2/3 cup canola oil

1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon peel

 In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.

Yield: 12-16 servings.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2007~~

Sunday, July 22, 2012

♥ Melon with Sweet Lime Dressing ♥

3 cups cubed cantaloupe
3 cups cubed honeydew
2 tablespoons orange marmalade
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chopped fresh mint

 In a large bowl, combine cantaloupe and honeydew. In a small bowl, combine remaining ingredients.
Pour over fruit; toss gently to coat.

Yield: 6 servings.

~~Taste of Home Meals in Minutes Calendar Annual 2003~~

Friday, July 20, 2012

♥ Chocolate Mint Wafers ♥

4 ounces dark chocolate candy coating
1/8 to 1/4 teaspoon peppermint extract
18 to 24 vanilla wafers

Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.

 Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Yield: about 1-1/2 dozen.

 ~~Quick Cooking, September/October 2005~~

Wednesday, July 18, 2012

♥ Basil Marmalade Scones ♥

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
 3 tablespoons cold butter
3 tablespoons minced fresh basil or 1 tablespoon dried basil
 2 eggs
1/3 cup fat-free milk
1/3 cup orange marmalade

 In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil.

Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times. Divide dough in half.

Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Yield: 8 scones.

~~Healthy Cooking, June/July 2010~~

Monday, July 16, 2012

♥ Lavender Mint Tea ♥

1/4 cup thinly sliced fresh mint leaves
4 teaspoons dried lavender flowers
1/2 teaspoon minced fresh rosemary
 4 cups boiling water
 2 teaspoons honey, optional

 In a large bowl, combine the mint, lavender and rosemary. Add boiling water. Cover and steep for 4 minutes. Strain tea, discarding mint mixture. Stir in honey if desired. Serve immediately.

Yield: 4 servings.

 Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals. 

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2007~~

Saturday, July 14, 2012

♥ Cherry-Berry Streusel Pie ♥

 2-1/2 cups all-purpose flour
 1 tablespoon sugar
 1 teaspoon salt
 1 cup cold butter, cubed
 7 to 8 tablespoons cold water

2 cans (21 ounces each) cherry pie filling
1 cup fresh or frozen raspberries
 1/4 cup packed brown sugar
 1/4 teaspoon ground cinnamon

1 cup yellow cake mix
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
2 tablespoons 2% milk
 2 tablespoons sugar

 Place the flour, sugar and salt in a food processor; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate.

Combine the filling ingredients; spoon into crust. Sprinkle with dry cake mix, pecans and coconut. Drizzle with butter. Roll out remaining pastry to a 13-inch circle; cut into strips for a lattice top. While creating the lattice top, twist the pastry strips for a decorative effect**. Seal and flute edges of pie. Brush lattice top with milk; sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

** To make this pretty flower pie:
  • Using a paring knife, cut pie dough into strips of various size. A 2 or 3 inch round cookie cutter will make the center of the flower.
  • Lay the strips on top of the pie, sporadically overlapping the strips. Top with round center in the middle.
  • Adhere strips together by dabbing with water, or brush egg wash over the finished pie.
  • Sprinkle with coarse sugar and bake.

Yield: 8 servings.

~~Taste of Home, August/September 2010~~

Thursday, July 12, 2012

♥ Gluten-Free Chocolate Layer Cake ♥


For the Cake Layers
Vegetable oil cooking spray
11/2 cups sugar
3/4 cup brown-rice flour**
1/2 cup almond flour**
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour**
2 teaspoons baking soda
1 teaspoon baking powder
 3/4 teaspoon coarse salt
2 large eggs
 3/4 cup warm water
 3/4 cup low-fat (1 percent) buttermilk
1 ounce (2 tablespoons) unsalted butter
1 teaspoon pure vanilla extract

For the Seven-Minute Frosting
1 1/4 cups sugar
 1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
 3/4 teaspoon pure vanilla extract
Pinch of salt


1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.

2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.

3. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.

4. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

5. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.

6. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

Serves 8.

**The gluten-free flours used in this recipe, available at Bob's Red Mill and natural-foods stores, yield delicate results.

~~Martha Stewart Living, April 2009~~

Tuesday, July 10, 2012

♥ Rose-Water Madeleines ♥

3/4 cup plus
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and room temperature
1 tablespoon rose water
2 to 3 tablespoons sanding sugar Pink powdered food color, any shade
Butter-flavored cooking spray
1. In a medium bowl, sift together the flour, baking powder, and salt.
2. In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.
3. Meanwhile, heat oven to 425 rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.

4. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.

5. Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.

  6. Use a small paint brush to sugar edges of madeleines one at a time; dip brush into rose-water syrup, and paint rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines.

 Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.

Makes 20.

~~Martha Stewart~~

Sunday, July 8, 2012

♥ Hibiscus Mojito Tea Sparkler ♥

1 cup Water
5 Tea Bags Key Lime Hibiscus Tea
5 Large Mint Leaves
2 Tbsp Agave Nectar
4 Tbsp (1/4 Cup) Fresh Lime Juice
3 cups Sparkling Water Ice, for serving
Bring 1 cup of water to a boil. Place tea bags and mint into a heat-resistant pitcher. With care, pour in boiling water and allow to steep for 5 minutes. Remove tea bags and mint.

Stir in Agave Nectar and fresh lime juice. Let cool to room temperature. Combine cooled tea with sparkling water and pour over ice to serve. Garnish with lime slices and fresh mint.

5 servings.

~~Republic of Tea recipe~~

Friday, July 6, 2012

♥ Crab Salad Tea Sandwiches ♥

•4 celery ribs, finely chopped
•2 cups reduced-fat mayonnaise
•4 green onions, chopped
•1/4 cup lime juice
•1/4 cup chili sauce
•1/2 teaspoon seasoned salt
•8 cups cooked fresh or canned crabmeat
•6 hard-cooked eggs, chopped
•48 slices whole wheat bread
•1/2 cup butter, softened
•48 lettuce leaves
•1/2 teaspoon paprika
•Green onions, cut into thin strips, optional

•In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate.

• With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

Yield: 4 dozen.

~~Taste of Home, October/November 2008~~