Tea at Prim Rose Hill

♥ Strawberry Valentine Cookies ♥

2012-02-14T15:50:00.002-05:00

Ingredients:
•2/3 cup butter, softened
•2/3 cup sugar
•1 egg
•1 tablespoon lemon juice
•2 cups all-purpose flour
•1/3 cup strawberry drink mix
•2 teaspoons baking powder
•1/2 teaspoon salt

GLAZE:
•1 cup (6 ounces) semisweet chocolate chips
•1 teaspoon shortening

FROSTING:
•1/3 cup butter, softened
•2 tablespoons strawberry drink mix
•1/8 teaspoon salt
•3 cups confectioners' sugar
•3 to 5 tablespoons 2% milk

Directions:
•In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

• In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

Yield: about 2 dozen.

~~Simple & Delicious January/February 2008~~

♥ Gouda Bites ♥

2012-02-12T06:00:00.000-05:00

Ingredients:
1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 teaspoon garlic powder
5 ounces Gouda cheese, cut into 24 pieces

Directions:
Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups.

Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

Yield: 2 dozen.

Nutritional Analysis: 2 bites equals 110 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 252 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.
~~Light & Tasty October 2005~~

♥ Chocolate Angel Food Cake ♥

2012-02-08T06:54:00.003-05:00

Ingredients:
1-1/2 cups egg whites (about 10)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt

GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside.

Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake.

Yield: 12 servings.

Nutritional Facts 1 slice equals 235 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 102 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.

~~Light & Tasty December/January 2008~~

♥ Creamy Herb Appetizer Pockets ♥

2012-02-06T06:54:00.000-05:00

Ingredients:
1 carton (4.4 ounces) reduced-fat garlic-herb cheese spread
4 ounces reduced-fat cream cheese
2 tablespoons half-and-half cream
1 garlic clove, minced
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 drops hot pepper sauce
1/2 cup chopped canned water-packed artichoke hearts, rinsed and drained
1/4 cup chopped roasted red peppers
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

Directions:
In a small bowl, beat the cheese spread, cream cheese, cream and garlic until blended. Beat in the herbs, salt, pepper and hot pepper sauce. Fold in artichokes and red peppers. Cover and refrigerate for at least 1 hour.

Unroll both tubes of crescent roll dough. On a lightly floured surface, form each tube of dough into a long rectangle; seal seams and perforations. Roll each into a 16-in. x 12-in. rectangle. Cut lengthwise into four strips and width-wise into three strips; separate squares.

Place 1 rounded tablespoon of filling in the center of each square. Fold in half, forming triangles. Crimp edges to seal; trim if necessary. Place on ungreased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Yield: 2 dozen.

Editor's Note: This recipe was tested with Boursin Light Cheese Spread with garlic and fine herbs. One carton contains about 7 tablespoons of cheese spread.

Nutritional Analysis: One serving (2 each) equals 96 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 302 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

~~Light & Tasty June/July 2003~~

♥ Caramel Fudge Brownies ♥

2012-02-04T06:42:00.000-05:00

Ingredients:
4 ounces unsweetened chocolate, chopped
3 egg whites, lightly beaten
1 cup sugar
2 jars (2-1/2 ounces each) prune baby food
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup chopped walnuts
6 tablespoons fat-free caramel ice cream topping
9 tablespoons reduced fat-whipped topping

Directions:
In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened.

Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched.

Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.

Yield: 9 servings.

Nutritional Analysis: One piece equals 251 calories, 10 g fat (5 g saturated fat), 0 cholesterol, 170 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

~~Light & Tasty August/September 2002~~

♥ Blueberry Oat Dessert ♥

2012-02-02T06:37:00.001-05:00

Ingredients:
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 teaspoon lemon juice
2-1/2 cups fresh or frozen blueberries
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups quick-cooking oats, divided
8 tablespoons cold butter, divided
1/4 cup egg substitute
1/4 cup packed brown sugar

Directions:
In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside.

In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg substitute into remaining crumb mixture.

Press into a 13-in. x 9-in. baking dish coated with cooking spray. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top.

Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Yield: 18 servings.

Nutritional Analysis: One piece equals 232 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 261 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

~~Light & Tasty June/July 2004~~

♥ Bavarian Apple Tart ♥

2012-01-31T06:15:00.000-05:00

Ingredients:
1/3 cup butter, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon ground cinnamon

FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup sugar
1 egg
1-1/2 teaspoons vanilla extract

TOPPING:
4 cups thinly sliced peeled tart apples (about 4 medium)
1/3 cup sugar
3/4 teaspoon ground cinnamon

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray.

In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust.

In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator.

Yield: 12 servings.

Nutritional Analysis: One piece equals 213 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.

~~Light & Tasty August/September 2002~~

♥ Couscous-Stuffed Mushrooms ♥

2012-01-29T06:47:00.001-05:00

Ingredients:
18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 cup dry white wine or vegetable broth
2 tablespoons reduced-sodium soy sauce

FILLING:
1/2 cup reduced-sodium vegetable broth
1/4 cup uncooked couscous
1/3 cup minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Romano cheese
1 egg white, lightly beaten
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels.

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently.

Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.

Yield: 6 servings.

Nutritional Analysis: One serving (3 stuffed mushrooms) equals 113 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 416 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 fat, 1 vegetable, 1/2 starch.

~~Light & Tasty October/November 2002~~

♥ Light Chocolate-Dipped Strawberry Cheesecake ♥

2012-01-27T06:43:00.001-05:00

Ingredients:
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
12 medium fresh strawberries
4 ounces semisweet chocolate, chopped

Directions:
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute. Cover and process until smooth.

Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave, melt chocolate; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.

Yield: 12 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 slice equals 245 calories, 11 g fat (7 g saturated fat), 14 mg cholesterol, 377 mg sodium, 26 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.

~~Light & Tasty April/May 2007~~

♥ Flourless Dark Chocolate Cake ♥

2012-01-25T05:35:00.001-05:00

Ingredients:
4 eggs, separated
8 ounces 53% cacao dark baking chocolate, coarsely chopped
3 tablespoons butter, cubed
1/3 cup plus 1/4 cup sugar, divided
1-1/2 teaspoons vanilla extract
1 container (2-1/2 ounces) prune baby food
1 teaspoon dark baking cocoa or baking cocoa
1/2 teaspoon confectioners' sugar

Directions:
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; cool slightly. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside.

In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in baby food and chocolate mixture.

Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold into batter.

Pour into prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.

Sprinkle with cocoa and confectioners’ sugar. Refrigerate leftovers.

Yield: 12 servings.

~~Light & Tasty February/March 2008~~

♥ Raspberry Swirl Frozen Dessert ♥

2012-01-23T15:06:00.002-05:00

Ingredients:
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar

FILLING:
3 eggs, separated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed

Directions:
In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.

In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

Yield: 12 servings.

~~Healthy Cooking August/September 2008~~

♥ Chocolate Bliss Marble Cake ♥

2012-01-21T14:58:00.001-05:00

Ingredients:
5 egg whites
1/4 cup baking cocoa
1/4 cup hot water
1 cup sugar, divided
1 cup fat-free milk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups reduced-fat whipped topping
4 ounces semisweet chocolate
1-1/2 cups fresh raspberries

Directions:
Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.

In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.

In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.

Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.

Yield: 16 servings.
Nutritional Facts 1 slice equals 215 calories, 6 g fat (2 g saturated fat), trace cholesterol, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

~~Healthy Cooking December/January 2009~~

♥ White Layer Cake with Lemon Curd Filling ♥

2012-01-19T06:31:00.001-05:00

Ingredients:
3 cups cake flour, (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Seven-Minute Frosting**
1 cup Lemon Curd

Directions:
1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.

2. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.

3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.

4. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.

5. Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

**Seven Minute Frosting:
Ingredients:
1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract

Directions:
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

~~Martha Stewart~~

♥ Chilled Raspberry Cheesecake ♥

2012-01-17T05:40:00.005-05:00

Ingredients:
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons confectioners' sugar
3 tablespoons baking cocoa
3 tablespoons butter, melted
1 cup fresh or frozen raspberries, thawed
1-1/2 teaspoons unflavored gelatin
1/2 cup cold water
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract

Directions:
•In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

• Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.

• In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

Yield: 4 servings.

~~Cooking for 2, Winter 2007~~

♥ Flourless Chocolate Cake ♥

2012-01-15T05:12:00.002-05:00

Ingredients:
4 eggs, separated
10 tablespoons butter, cubed
1/2 cup sugar
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Chocolate Ganache, optional
1/4 cup finely ground pecans, toasted
Sliced strawberries and fresh mint, optional

Directions:
•Let eggs stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolate over low heat, stirring constantly. Cool until mixture is lukewarm.

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.

• In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.

• Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes.

• Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.

Yield: 16 servings.

Nutritional Facts:
1 serving (1 piece) equals 138 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 88 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.

~~Complete Guide to Baking~~

♥ Chocolate Shortbread ♥

2012-01-13T06:51:00.002-05:00

Ingredients:
4 1/2 ounces all-purpose flour (about 1 cup)
3 tablespoons unsweetened premium dark cocoa
1/4 teaspoon salt
1/2 cup powdered sugar
5 tablespoons butter, softened
1/4 cup canola oil
Cooking spray

Directions:
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.

2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.

3. Preheat oven to 325°.

4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.

Makes 2 dozen.

Lemon Shortbread: You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies. Substitute 3 tablespoons cornstarch for the unsweetened cocoa. Add 1/2 teaspoon grated lemon rind to flour mixture. Knead dough lightly 4 times or just until smooth before chilling. Bake 30 minutes or just until set and edges are golden.

Brown Sugar Shortbread: Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for the best results. Use a total of 5.5 ounces all-purpose flour (about 1 1/4 cups), and substitute 3 tablespoons cornstarch for the cocoa. Omit powdered sugar and oil, and use 1/2 cup packed light brown sugar and 7 tablespoons butter (total), softened. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Bake for 25 minutes or just until set and edges are golden.

~~Cooking Light, NOVEMBER 2008~~

♥ Mini Chocolate-Hazelnut Cheesecakes ♥

2012-01-11T06:44:00.004-05:00

Ingredients:
15 cream-filled chocolate sandwich cookies
2 tablespoons raw or roasted hazelnuts, skinned
2 tablespoons unsalted butter, softened
8 ounces cream cheese
3/4 cup hazelnut-chocolate spread, preferably Nutella
1/2 cup sour cream
2 large eggs
2 tablespoons sugar
2 tablespoons mini chocolate chips

Directions:
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.

2. In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.

3. Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.

Makes 12.

~~Food and Wine~~

♥ Chocolate Baklava ♥

2012-01-09T08:26:00.004-05:00

Ingredients:
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

Directions:
1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Note: Because phyllo sheets are thin and delicate, handle with care so you won't tear the sheets. Keep the sheets you are not working with covered so it won't dry out.

Makes 24 servings.

~~Cooking Light, December 2009~~

♥ Peanut Butter-Oatmeal Cookies ♥

2012-01-07T20:26:00.007-05:00

Ingredients:
1 cup regular oats
1 cup packed light brown sugar
1/2 cup dried sour cherries
1 cup natural-style chunky peanut butter (such as Smucker's)
3 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Directions:

1. Preheat the oven to 375°.

2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.

3. Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.

4. Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.

Makes 30 cookies.

~~Health magazine~~

♥ No-Bake Chocolate Custard ♥

2012-01-05T08:26:00.005-05:00

Ingredients:
1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon

Directions:
1. In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

2. Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

3. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

Make Ahead: The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

Makes 2 servings.

~~Food and Wine~~

♥ It's a new year & Tea at Prim Rose Hill ♥

2012-01-02T13:29:00.012-05:00

A new year is always so exciting to me. It's like a fresh slate, a start over. It seems like anything is possible and I always seem to feel inspired and hopeful as I look over the coming year. For 2012, I am hoping to be in better health. And to continue my journey towards being alot healthier than I have been in the past year. Part of that is weight loss, but unlike most people (which I count myself as in the past) who dream big, only to crash a few weeks, or maybe a few days later, I want to continue on what I have started.

After being diagnosed as a diabetic last year, and after much lecturing from my Dr how I should have gastric bypass surgery and I know she means well, but no, that's not for me....I embarked once again on the low-fat/calorie counting adventure...determined that this time was going to be last time. Although I have said that many, many times in the past. And so I did. For about 5 months, I starved myself and counted calories. After having metabolic testing done, I did find out that after years of yo-yo dieting my body has decided that it maintains my weight at a bit under 1700 calories a day. Now if I was to confess my body weight, you would be amazed. ;) My dietician could not believe it. She said with my weight I should be able to eat 2200 calories a day and still lose weight! Oh no. Not me. :( So I kept count 1200 daily calories and that gave me 1 lb a week weight loss. I honestly don't know how I survived this for 5 months.

My Dr kept telling me I was one of those "carb sensitive" diabetics. I eat the carbs and my blood sugar goes sky high. I eat veggies and salads and my blood sugar is happy. After 5 months of starving and only losing 22 lbs, I finally decided to listen to her and quit eating the bread, potatoes, rice, and all those yummy flour products. The result? Blood sugars are once again in the "nice" range & I lost 20 more lbs in only 2 months!! What's even better? I'm not hungry all the time! Am I eating one of those crazy low carb diets? Not exactly. I call it a "low-ER" carb diet. I'm actually vegetarian and I don't eat meat (beef, chicken, pork, etc) but I do eat fish. (No I'm not one of those crazy PETA vegetarians...I just can't digest the meat and tried to start eating fish a few years ago with success). I eat ALOT of veggies and salads with my soy protein and fish. So while I can't claim it as a "low carb" diet (most of those people only eat 25 carbs a day) I do call it a "lowe-er" carb diet since I eat about 50 - 75 carbs a day. With weight loss success!!

So why am I sharing this on my tea blog? Well I wanted to let you know I will continue to post all kinds of yummy tea goods made with flour and such. Nothing there will change! :) Hopefully one day I will be able to eat that again, but for me it will be awhile. I wanted to share today about a simple tea I had at home today and it was all low-carb goodies. yes, I'm so proud of myself. LOL.

My husband bought me a 3-tier tray that I had seen for Christmas. I can't find alot of my tea things since we moved. I think most are still packed in storage! So while I do have trays, I didn't have one at the moment. We were sitting at the table on New Year's Day and he asked what I was going to do with it. Well use it of course! So while he went out on a service call, I decided to have "afternoon tea" ready when he came home. Talk about surprised! :) It was an impromptu tea and I really enjoyed it. I was thinking about dear Bernideen from Bernideen's Tea Time Blog and a recent post she had where she shared her tea parties from 2011. I felt inspired! It was afterall the first of the year when all things seem possible. So I thought I'd give it a try and see about having one every month. Life is too short to live without tea parties, right? :)

So I thought I'd share my little impromtu afteroon tea party on New Year's Day! Since I grew up on the Eastern Coast, I should tell you we always celebrated holidays with fresh seafood. I guess I haven't outgrown that because I still do the same even though I live 350 miles inward now in the mountains.

Wishing you a healthy and happy 2012 & year full of inspiration and creativity!

have a TEA-licious day!

SHERI

Shall we start with Pan-Seared scallop salad with champagne vinaigrette & she-crab soup? The salad was featured in this month's issue of Tea Time Magazine.

My new 3-tier tray with lots of goodies!

On the bottom we have Shrimp salad on cucumber, spinach artichoke spread with smoked salmon on low-carb bread, and my low-carb cheesecake looking yummy in the background. ;)

The middle tray I tried out a new recipe for low-carb mini scones. Actually not bad!

Yummy cheesecake with strawberries

coconut macaroon cookies

And tea of course! I love these cups. The dinner set is very precious to me because they belonged to my Irish grandmother. I always loved having tea in these with her.

♥ Happy New Year!! ♥

2012-01-01T00:01:00.001-05:00

♥ Cranberry Orange Scones ♥

2011-12-26T06:12:00.004-05:00

Ingredients:
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 egg
1 tablespoon milk

GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice

ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

Directions:
In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.

Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

Yield: 10 scones.

~~Taste of Home December/January 2000~~

♥ From Me to You....♥

2011-12-24T00:01:00.001-05:00

♥ Traditional Stollen ♥

2011-12-22T16:54:00.002-05:00

Ingredients:
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons grated lemon peel
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds

GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12-in. x 7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.

Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Yield: 2 loaves.

~~Quick Cooking November/December 1998~~

♥ Peppermint Biscotti ♥

2011-12-20T06:12:00.001-05:00

Ingredients:
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies

FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

Directions:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.

Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container.

Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2003~~

♥ Candy Christmas Tree ♥

2011-12-18T01:44:00.002-05:00

Ingredients:
1 cup vanilla frosting
Green liquid or paste food coloring
Styrofoam cone (12 inches high)
15 hard peppermint candies
15 hard spearmint candies
19 large red gumdrops
19 large green gumdrops
25 to 35 pieces crimped ribbon candy
23 pieces cut rock candy

Directions:
Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone.

Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies.

Arrange remaining candies in rows around the cone until reaching the top.

Position a mint candy on the tip of the cone; top with a gumdrop.

Yield: 1 tree.

~~Country Woman November/December 2001~~

♥ Snickerdoodles ♥

2011-12-16T12:12:00.003-05:00

Ingredients:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

Directions:
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 81 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

~~Complete Guide to Baking~~

♥ Salted Peanut Squares ♥

2011-12-14T04:48:00.001-05:00

Ingredients:
Nonstick cooking spray
4 cups dry-roasted or honey-roasted peanuts
1/2 cup butter
1 10 1/2 ounce package tiny marshmallows
1 12 ounce package peanut butter-flavored pieces (2 cups)
1 14 ounce can sweetened condensed milk (1-1/4 cups)
1/2 cup creamy peanut butter

Directions:
1. Line a 13x9x2-inch baking pan with heavy foil. Spray foil with nonstick cooking spray. Cover evenly with half of the peanuts. Set aside.

2. In a 3-quart saucepan, melt butter with marshmallows over low heat. Add peanut butter-flavored pieces, sweetened condensed milk, and peanut butter. Stir until smooth. Quickly pour over peanut layer. Sprinkle remaining peanuts on top.

3. Cool or chill in the refrigerator, if necessary; cut into squares. Store candy in refrigerator.

Makes about 4 pounds candy.

~~Midwest Living~~

♥ Spinach and Goat Cheese Tartlets ♥

2011-12-12T05:31:00.003-05:00

Ingredients:
4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Directions:

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Makes 24 tartlets.

~~Food Network Magazine~~

♥ Tea Cakes with Earl Grey Icing ♥

2011-12-10T13:26:00.002-05:00

Ingredients:

For the Cupcakes:
6 ounces bittersweet chocolate, chopped
2 sticks unsalted butter, cut into pieces
1 1/2 cups sugar
3/4 cup cake flour
1/2 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract

For the Icing:
1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Earl Grey tea

Directions:

Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Makes 48 mini-cupcakes.

~~Food Network Magazine~~

♥ Raspberry Truffles ♥

2011-12-08T00:04:00.001-05:00

Ingredients:
1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening

Directions:
In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.

Place a wire rack over a large sheet of waxed paper.

In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set.

Store in an airtight container in the refrigerator.

Yield: 4 dozen.

~~Country Woman November/December 1999~~

♥ Almond Cheddar Appetizers ♥

2011-12-06T00:04:00.002-05:00

Ingredients:
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf (1 pound) French bread

Directions:
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.

Cut bread into 1/2-in. slices; spread with cheese mixture.

Cut slices in half; place on a greased baking sheet.

Bake at 400° for 8-10 minutes or until bubbly.

Yield: about 4 dozen.

Editor's Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

~~Country Woman November/December 1997~~

♥ Lime Meltaway Spritz ♥

2011-12-04T00:03:00.002-05:00

Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
1-3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla extract
Green food coloring, optional

LIME GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lime juice
1/2 teaspoon grated lime peel

Directions:
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in lime peel and vanilla. Tint half of the dough green if desired.

Using a cookie press fitted with a ribbon disk, press dough into 12-in.-long strips 2-in. apart on ungreased baking sheets. Cut each strip into 3-in. pieces (do not separate pieces).

Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Combine glaze ingredients; brush over cooled cookies. Let stand until set.

Yield: about 3 dozen.

~~Home December/January 2005~~

♥ Eggnog Cake Roll ♥

2011-12-02T00:03:00.001-05:00

Ingredients:
4 eggs, separated
3/4 cup sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons confectioners' sugar, divided
4 teaspoons cornstarch
1-1/2 cups eggnog
1 can (8 ounces) crushed pineapple, well drained
2/3 cup quartered maraschino cherries
1/4 cup flaked coconut
1 cup heavy whipping cream
Green food coloring
Additional maraschino cherries, optional

Directions:
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well.

In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining.

Spread batter evenly in a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean.

Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack.

Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool.

Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again.

Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll.

Chill 3-4 hours. Garnish with cherries if desired.

Yield: 10-12 servings.

~~Country Woman Christmas~~

♥ It's that time of year! ♥

2011-12-01T16:10:00.004-05:00

Busy, busy, busy! OMGoodness! My Etsy sales have soared with the holidays! I am not complaining though. ;) I'm quite happy to be shipping out so much, but I've had to restock alot, especially my tea ball infusers. I seriously need some elves right about now! ;)

I can't believe it's December already! I'm trying to get more teaballs made and in my shop for the holidays. I even have some Christmas-themed ones that I love, love, love! :) I hope to be adding more as soon as my next bead shipment comes in with more charms. So here's a few I've listed for the holidays!

How's your December starting out?

Blue and Silver Bell Tea Infuser

Snowflake Teaball

Christmas Angel Teaball

Oh Christmas Tree Tea Infuser

Santa's Sleigh Teaball

Pink Ribbon Hope Tea Infuser

♥ Pineapple-Pecan Cheese Spread ♥

2011-11-30T00:02:00.001-05:00

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped pecans, toasted, divided
3/4 cup crushed pineapple, drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped roasted sweet red pepper
1 teaspoon garlic powder
Assorted fresh vegetables

Directions:
In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined.

Transfer to a serving dish. Cover and refrigerate until serving.

Sprinkle with remaining pecans just before serving. Serve with vegetables.

Yield: 3-3/4 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 100 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 94 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

~~ Simple & Delicious January/February 2007~~

♥ Chocolate Marshmallow Meltaways ♥

2011-11-28T00:02:00.002-05:00

Ingredients:
1/2 cup butter-flavored shortening
3/4 cup sugar
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
18 large marshmallows, halved

FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
1/8 teaspoon salt
4 to 6 tablespoons 2% milk

Directions:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.

In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

Yield: 3 dozen.

~~Best of Country Cookies~~

♥ Viennese Cookies ♥

2011-11-26T00:02:00.002-05:00

Ingredients:
1-1/4 cups butter, softened
2/3 cup sugar
2-1/4 cups all-purpose flour
1-2/3 cups ground almonds
1 cup apricot jam
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Directions:
In a large bowl, cream butter and sugar until light and fluffy.

Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

Spread jam on the bottoms of half of the cookies; top with remaining cookies.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set.

Store in an airtight container.

Yield: about 3 dozen.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2009~~

♥ Happy Thanksgiving to you! ♥

2011-11-24T00:01:00.006-05:00

♥ Sweet Potato Praline Pie ♥

2011-11-22T00:01:00.001-05:00

Ingredients:
Pastry for single-crust pie (9 inches)
2 eggs
2 cups mashed sweet potatoes
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

TOPPING:
3 tablespoons brown sugar
3 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup heavy whipping cream, whipped

Directions:
Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.

Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla.

Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Garnish pie with whipped cream. Refrigerate leftovers.

Yield: 8 servings.

~~Taste of Home December/January 2011~~

♥ Pretty Pumpkin Wontons ♥

2011-11-21T05:01:00.000-05:00

Ingredients:
1 can (15 ounces) solid-pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep-fat frying

DIP:
1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon

Directions:
In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.

Yield: 40 wontons (1-1/2 cups dip).

Nutrition Facts: 1 wonton with 2 teaspoons dip equals 81 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 111 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.

~~Taste of Home October/November 2010~~

♥ Pecan Pie Bars ♥

2011-11-20T06:49:00.001-05:00

Ingredients:
3 cups all-purpose flour
1/2 cup white sugar
1 cup butter
1/2 teaspoon salt
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.

2. In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 20 minutes.

4. In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.

5. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.

Makes 48 bars.

♥ Double Layer Pumpkin Cheesecake ♥

2011-11-18T06:30:00.003-05:00

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 40 to 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Serves 8.

~~Allrecipes~~

♥ Sweet Hubbard Squash Custard Pie ♥

2011-11-16T06:56:00.003-05:00

Ingredients:
2 1/2 pounds hubbard squash - cut into chunks and seeds removed**
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream (or evaporated milk)
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

2. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.

3. Reduce temperature setting on oven to 375 degrees F (190 degrees C).

4. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.

5. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Serves 8.

**You can also substitute butternut squash in this!

♥ Old Fashioned Raisin Pie ♥

2011-11-14T10:53:00.003-05:00

Ingredients:
2 cups raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon distilled white vinegar (OR lemon juice)
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Directions:
1. Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.

2. Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.

3. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Serves 8.

♥ Pumpkin Risotto Bites ♥

2011-11-02T04:09:00.001-04:00

Ingredients:
2 tablespoons unsalted butter
1/4 cup chopped green onion, divided
1 cup Arborio rice*
2 1/2 cups chicken broth
1 cup pumpkin puree
1/2 cup grated Gruyère cheese
2 large egg whites
1/4 cup water
2 1/2 cups panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil for frying
1 cup sour cream
Garnish: 24 thin slices green onion

Directions:
• In a medium saucepan over medium heat, melt the butter. Add the chopped green onion, and cook for 2 to 3 minutes. Add the rice, and cook, stirring frequently, until rice grains are translucent, 3 to 4 minutes.

• In a medium saucepan over medium-high heat, heat broth until gently simmering. Add 1/2 cup warm broth to the rice, and stir until most of broth is absorbed. Each time rice begins to look dry, add broth, 1/2 cup at a time, stirring well and allowing each addition to be mostly absorbed before adding more. Cook, using all remaining broth, until rice is creamy and thick, 30 to 35 minutes.

• Add the pumpkin puree and cheese to rice, stirring until cheese is melted. Set aside to cool, and then refrigerate for at least 2 hours, or until cold.

• Shape risotto into 24 (1- to 1 1/2-inch) patties. Set aside.

• In a small bowl, whisk together the egg whites and water.

• In a shallow dish, combine the panko, salt, and pepper, and stir to combine.

• Dip the risotto patties in the egg mixture, then roll in panko, dusting off excess crumbs. Set aside.

• In a large skillet, add oil to a depth of 2 inches. Heat oil over medium-high heat until it reaches 375°.

• Fry patties, 3 to 4 at a time, until golden brown. Drain on a plate lined with paper towels.

• Top each with 1 to 1 1/2 teaspoons sour cream. Garnish with a green onion slice, if desired. Serve immediately.

*Arborio rice is a high-starch Italian rice. It can be found at most grocery stores and at specialty-foods shops.

Makes 24.

~~from September/October 2009 TeaTime Magazine~~

Wishing you...

2011-10-31T06:59:00.001-04:00

♥ Pumpkin Ice Cream ♥

2011-10-29T06:42:00.002-04:00

I love pumpkin! And it doesn't get any easier than this! :)

Ingredients:
1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

Directions:
In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.

Yield: 4-6 servings.

♥ Caramel Apples ♥

2011-10-27T06:42:00.002-04:00

Ingredients:
12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
(Optional) sprinkles, nuts, nonpareils, chocolate, etc.

Directions:

Ribbon handles: Wrap colored ribbon or raffia around wooden candy apple sticks and tie in a bow. Use two colors to create a striped effect. Secure with glue at the blunt end that won't be inserted into the apple.

Line a baking pan with a generously oiled sheet of parchment paper.

Push a candy apple stick into the core of each apple.

Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffee-like consistency.

Dip and gently swirl the apples into the caramel and place on the prepared baking sheet.

Decorating: Dip apples in melted nonpareils. Or roll caramel-covered apples in pumpkin seeds or chopped roasted nuts, or drizzle with melted chocolate.

You can add nuts, sprinkles, or whatever you like to the apples. Let cool completely.

~~Country Living~~

♥ Halloween Cat Cookies ♥

2011-10-25T06:35:00.002-04:00

Ingredients:
1 tube (18 ounces) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ounces) chocolate frosting
Red shoestring licorice, cut into 1-3/8-inch pieces
9 thin chocolate wafer (2-1/4 inch diameter), quartered

Directions:
Bake cookies according to package directions. Cool on a wire racks.

Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting.

Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears.

Yield: 1-1/2 dozen.

~~Taste of Home~~

♥ Holiday Crafts: Halloween Pops Wreath ♥

2011-10-23T06:30:00.001-04:00

What you need: Orange spray-paint, foam wreath form, unwrapped lollipops, glue gun, clear semigloss lacquer, orange bow, florist wire

How to:
1. Use orange spray-paint to cover foam wreath form. Let dry.

2. Trim sticks of unwrapped lollipops and attach to foam with glue gun. 3. Let dry for about 20 minutes.

4. Spray lollipop wreath with clear semigloss lacquer 3-4 times, letting dry between coats. Do not overspray, as the lollipops will melt if they are too wet.

5. When dry, attach orange bow to wreath. Hang with florist wire.

~~Taste of Home~~

♥ Almond Apple Cheesecake ♥

2011-10-21T06:24:00.001-04:00

Ingredients:
1 cup all-purpose flour
1/3 cup sugar
1/2 cup cold butter,cubed
1/3 cup seedless raspberry jam

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract

TOPPING:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 cups thinly sliced peeled tart apples
1/2 cup sliced almonds

Directions:
In a small bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.

Carefully spread jam over crust. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.

Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Yield: 10 servings.

♥ Butternut Squash Layer Cake ♥

2011-10-19T04:10:00.002-04:00

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts

BROWN SUGAR FROSTING:
1-1/2 cups packed brown sugar
3 eggs whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes.

Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.

Yield: 10-12 servings.

♥ Did you miss me? :) ♥

2011-10-17T16:00:00.001-04:00

I was temporarily out of service here. Not my computer, but just me in general. I think I was getting a bit burnt out on working, and blogging, and everything. :( But we just came back from a beautiful week in Tennessee and I feel much better now. I have lots to catch up on with my blogging and I feel inspired again to get busy with beading jewelry & tea balls too!

♥ Apple Pockets ♥

2011-09-19T06:55:00.005-04:00

Ingredients:
2-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter

FILLING:
4 cups thinly sliced peeled tart apples (about 2-3 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

TOPPING:
1/4 cup milk
4 teaspoons sugar

Directions:
In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes.

Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks.

Yield: 16 servings.

Nutritional Analysis: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

~~Light & Tasty August/September 2002~~

♥ Pumpkin Bread Ring ♥

2011-09-17T06:48:00.001-04:00

Ingredients:

1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups biscuit/baking mix
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup milk

GLAZE:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons water

Directions:
In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10-in. fluted tube pan.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.

Yield: 12-16 servings.

~~Reminisce September/October 2002~~

♥ Apple Brown Betty ♥

2011-09-15T06:08:00.002-04:00

Ingredients:
4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces
4 tablespoons (1/2 stick) unsalted butter, melted
2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)

Directions:
Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.

Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.

Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.

Serves 6.

~~MarthaStewart.com~~

♥ Snickers Cheesecake ♥

2011-09-13T06:07:00.002-04:00

Ingredients:
Crust:
24 chocolate sandwich cookies (such as Oreos)
4 tablespoons unsalted butter, melted

Filling:
3 (8-oz.) packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

Preparation:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.

2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.

3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.

4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.

Serves 10.

~~All You, SEPTEMBER 2011~~

♥ Warm Apple-Buttermilk Custard Pie ♥

2011-09-11T06:07:00.002-04:00

The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Ingredients:
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces

Filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preparation:
Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

Yield 10 servings.

~~Health.com~~

♥ Coconut-Pineapple Bars ♥

2011-09-09T06:07:00.001-04:00

Ingredients:
1 cup butter, softened
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar
4 large eggs, lightly beaten
1 3/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup or 1 (6-ounce) can pineapple juice
1/2 cup sweetened flaked coconut
Powdered sugar
Garnish: toasted coconut

Preparation:
Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat just until a smooth dough is formed.

Press into a lightly greased, foil-lined 13- x 9-inch baking pan. Bake at 350° for 20 minutes or until lightly browned.

Meanwhile, whisk together eggs, remaining 1/3 cup flour, sugar, and next 4 ingredients in a large bowl; pour over baked crust.

Bake at 350° for 25 minutes or until set. Let cool completely in pan; chill, if desired. Sprinkle with powdered sugar, and cut into bars. Garnish, if desired.

~~Coastal Living, DECEMBER 2010~~

♥ Coconut Pudding with Caramel Sauce ♥

2011-09-07T06:06:00.001-04:00

Ingredients:
3 tablespoons unflavored gelatin
Nonstick cooking spray
2 cups half-and-half
1 cup sugar
1 teaspoon pure almond extract
3 cups freshly grated coconut
3 cups heavy cream, whipped
1 cup fresh shaved coconut
Caramel Sauce

Directions:
Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.

Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.

Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.

Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

Yields: 8 to 10 servings.

~~MarthaStewart.com~~

♥ Light Chocolate Fudge Pie ♥

2011-09-05T06:06:00.003-04:00

Ingredients:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preparation:
Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Serves 10.

Nutritional Information:
Calories: 272
Calories from fat: 28%
Fat: 8.6g( Sat. 4g, Mono 2.7g, Poly 1.4g)
Protein: 4.3g
Carbohydrates: 46.5g
Fiber: 1.5g
Cholesterol: 51mg
Iron: 1.2mg
Sodium: 150mg
Calcium: 53mg

~~Health.com~~

♥ Apple-Ginger Snack Cake ♥

2011-09-03T06:05:00.002-04:00

Ingredients:
Cake:
1 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
4 large Granny Smith apples (about 2 lb.), peeled, cored and chopped

Frosting:
6 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 tablespoons lemon juice
1 cup confectioners' sugar, sifted
1 teaspoon lemon zest
1/4 cup chopped crystallized ginger

Preparation:

1. Make cake: Preheat oven to 350°F. Mist a 9-by-13-inch baking pan with cooking spray. Spread nuts in a single layer on a baking sheet; bake until lightly toasted, 5 to 7 minutes, stirring halfway through. In a bowl, mix flour, baking soda, cinnamon, ginger and salt.

2. In a large bowl, whisk butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. (Batter will be very thick.) Spread batter in pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Place on a wire rack and let cake cool completely.

3. Make frosting: In a mixing bowl, using an electric mixer on medium-high speed, beat cream cheese and butter. Beat in lemon juice. Reduce speed to low, then add confectioners' sugar gradually. Fold in zest. Spread frosting on cake; sprinkle with ginger.

Serves 12.

~~All You, SEPTEMBER 2011~~

♥ Mango Cheesecake ♥

2011-09-01T06:05:00.003-04:00

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons butter, melted
3 large ripe mangoes, cubed
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Garnishes: fresh mango slices, fresh berries, fresh mint

Preparation:
Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.

Process mangoes in food processor until pureed.

With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.

Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack 1 hour.

Cover and chill 8 hours. Garnish, if desired.

Yields 12 servings.

~~Coastal Living, OCTOBER 2005~~

♥ Hummingbird Cupcakes ♥

2011-08-31T06:59:00.001-04:00

Ingredients:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (from about 3 large bananas)
1 tablespoon clover honey
1 cup chopped pecans
1/2 cup crushed pineapple, drained
1/4 cup hot water

Vanilla Cream Cheese Frosting**
1 (24-ounce) package white fondant
Blue gel paste food coloring
Edible luster dust (optional)

Directions:
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.

Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.

Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Yield 1 dozen.

**Vanilla Cream Cheese Frosting:

1/4 cup (1/2 stick) unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature

Directions:

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

~~MarthaStewart.com~~

♥ Balsamic-Plum Preserves ♥

2011-08-27T05:42:00.000-04:00

Ingredients:
4 1/2 cups unpeeled and diced plums (about 2 1/2 lb.)
1 1/2 cups sugar
3 tablespoons balsamic vinegar
1 (1.75-oz.) package powdered fruit pectin
1 tablespoon chopped fresh basil

Preparation:
1. Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.

2. Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves. Cool mixture completely (about 2 hours).

Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.

~~Southern Living, AUGUST 2011~~

♥ Lemonade Layer Cake ♥

2011-08-25T05:24:00.001-04:00

Ingredients:
6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
2 eggs
2 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk

FROSTING:
1 package (8 ounces) PHILADELPHIA Neufchatel Cheese
2 tablespoons butter, softened
2 tablespoons grated lemon peel
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Directions:
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9-in. round baking pans coated with cooking spray and dusted with flour. Pour batter to prepared pans.

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake.

Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

Yield: 16 servings.

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

♥ Coconut Cream Yummy Cake ♥

2011-08-23T05:15:00.000-04:00

Ingredients:
6 egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 teaspoons vanilla extract
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt

SYRUP:
1 can (13.66 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk

TOPPING:
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Flaked coconut

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture.

With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack.

Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.

Yield: 15 servings.

~~Taste of Home December/January 2011~~

♥ Spiced Peach-Carrot Bread ♥

2011-08-21T05:12:00.001-04:00

Ingredients:
3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.

2. Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.

3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

~~Southern Living, JULY 2011~~

♥ Earrings Perfect for Afternoon Tea ♥

2011-08-20T05:22:00.001-04:00

I enjoy making jewelry in addition to my teaballs and infusers. :) I think these would be perfect for afternoon tea! Ok, maybe I'm a bit biased. LOL. But these are some of my new "pretties" in my Etsy Shoppe. Hope you have a wonderful weekend!

Soft Spring Colors Lampwork Earrings

Peach Roses Lampwork Earrings

Blue Hydrangea Flower Lampwork Earrings

Violets and Roses Lampwork Earrings Aqua Cameo Lampwork Roses Earrings

♥ Breakfast Upside-Down Cake ♥

2011-08-19T05:38:00.002-04:00

Ingredients:
1 package (18-1/4 ounces) blueberry muffin mix
1 package (1/4 ounce) quick-rise yeast
1 can (8 ounces) pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Fresh blueberries, optional

Directions:
Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside.

Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.

Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.

Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple.
Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired.

Yield: 8 servings.

~~Quick Cooking March/April 2002~~

♥ New Tea Infusers! ♥

2011-08-18T05:38:00.011-04:00

Guess what? New Tea Infusers in my Etsy shoppe! I just love making these and am so happy that people like them too! I am constantly surprised at the interest in teaballs & infusers. There really are alot of us tea lovers out there! :)

Musical Note Teaball Infuser

Fleur De Lis Heart Tea Infuser

Dragon Teaball Infuser

Bird and Butterfly Teaball Infuser

Key to My Heart Tea Infuser

Bee on Flower Tea ball Infuser

Pink Heart Tea Infuser

♥ Pineapple Chiffon Cake ♥

2011-08-17T06:31:00.001-04:00

Ingredients:
8 egg whites
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar

GLAZE:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Directions:
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

Yield: 12 servings.

~~Reminisce April/May 2008~~

♥ Upside-Down Berry Cake ♥

2011-08-15T05:26:00.000-04:00

Ingredients:
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package (18-1/4 ounces) yellow cake mix
2 eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Directions:
In a well greased 13-in. x 9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.

Yield: 15 servings.

~~Simple & Delicious May 2010~~

♥ White Chocolate Strawberry Torte ♥

2011-08-13T06:20:00.002-04:00

Ingredients:
1 cup crushed vanilla wafers (about 30 wafers)
1/2 cup finely chopped almonds, toasted
1/4 cup butter, melted
12 ounces white baking chocolate, melted
3 cups whole medium fresh strawberries
4 ounces cream cheese (softened or cubed), softened
1/4 cup sugar
1/4 cup thawed orange juice concentrate
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 tablespoon baking cocoa
Additional strawberries, halved

Directions:
Set aside 2 tablespoons wafer crumbs. Combine almonds, butter and remaining crumbs; press onto the bottom of an ungreased 9-in. springform pan. Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs. Arrange whole strawberries, tips up, over crumbs.

In a bowl, beat cream cheese until smooth. Add sugar, juice concentrate and vanilla. Beat in remaining white chocolate. In another bowl, beat cream until soft peaks form. Stir 2 cups into the creamed cheese mixture; mix well. Fold in remaining whipped cream. Spread between and over strawberries. Cover and chill for 3 hours or overnight.

Carefully run a knife around sides of pan to loosen. Remove sides. Arrange four 1-1/2-in.-wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows.

Yield: 10-12 servings.

~~Country Woman May/June 2002~~

♥ Peach Cheese Pie ♥

2011-08-11T06:10:00.002-04:00

Ingredients:
1 can (15 ounces) sliced peaches in extra-light syrup
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 ounces) Neufchatel Cheese, cubed
1/4 cup sugar
1 graham cracker crust (9 inches)

Directions:
Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine water and reserved syrup; sprinkle with gelatin. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved, about 2 minutes. Cool slightly.

Transfer to a food processor. Add the peaches, cream cheese and sugar; cover and process until smooth. Pour into crust. Cover and refrigerate until set, about 1 hour. Refrigerate leftovers.

Yield: 8 servings.

Nutrition Facts: 1 piece equals 231 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 246 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

~~Light & Tasty June/July 2007~~

♥ Zucchini Chocolate Cake with Orange Glaze ♥

2011-08-09T06:33:00.001-04:00

Ingredients:
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange peel

GLAZE:
1-1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

Directions:
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.

Combine the flour, baking cocoa, baking powder, salt, cinnamon and soda; add to the creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange peel.

Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients. Drizzle over cake.

Yield: 16 servings.

~~ Healthy Cooking August/September 2011~~

♥ Grilled Shrimp Salad with Sweet Tea Vinaigrette ♥

2011-08-05T06:32:00.000-04:00

Ingredients:
1 cup coarsely chopped pecans
1 pound peeled, jumbo raw shrimp (1 6/20 count)
1 tablespoon olive oil
2 large fresh peaches, cut into 8 wedges each
1 (6-oz.) bag mixed baby salad greens
Sweet Tea Vinaigrette
Salt and pepper to taste
1 cup crumbled blue cheese

Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
3. Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans.

Serve immediately.
Makes 6 servings.

Sweet Tea Vinaigrette
Ingredients:
1 cup sweetened tea
2 tablespoons cider vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
Pinch of salt
6 tablespoons canola oil

Directions:
Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup. Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream.

~~Southern Living, MAY 2011~~

♥ Strawberry Clafouti ♥

2011-08-03T07:31:00.005-04:00

As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.

Ingredients:
1/2 tablespoon butter
8 ounces strawberries, hulled and halved lengthwise
2 teaspoons cornstarch
3 eggs
1 cup milk
2/3 cup flour
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Powdered sugar

Directions:
1. Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.
3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Serves 4 to 6.

~~Sunset, April 2007~~

♥ Well, I thought it was exciting ;) ♥

2011-08-02T06:33:00.000-04:00

I had my first package to ship to Australia last week! I know, I know. It may not be a big deal to some, but to me I was really thrilled! Hmmm....does this make me an "international seller" now? LOL. I admit I get excited when I make a sale in my Etsy Shoppe. Yes, I wear a silly smile all day. I love beading and it just makes me happy that someone likes my work enough to buy it. This economy has been a killer for alot of businesses but I'm hanging in there! I keep believing it will get better and one day I'll be doing this full-time. Well, if you're gonna dream, dream big!!

Hope you're having a wonderful week! Stay cool & out this heat! :)

SHERI

♥ Vanilla-Jasmine-Sour Cream Tea Cake ♥

2011-08-01T07:31:00.006-04:00

Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup chopped pecans
1 1/2 tablespoons vanilla-jasmine loose tea leaves*
1 1/2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, mint sprig

Directions:
Stir together first 6 ingredients in a small bowl. Set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

8 servings.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted.

Note: For testing purposes only, we used The Tea Room's Vanilla Jasmine Tea for the cake.

~~Southern Living, MAY 2005~~

♥ Victorian Iced Tea ♥

2011-07-31T07:30:00.005-04:00

Ingredients:
4 individual tea bags
4 cups boiling water
1 can (11-1/2 ounces) cranberry-raspberry juice concentrate, thawed
4 cups cold water
Ice cubes and fresh mint

Directions:
Place tea bags in a heat-proof pitcher; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Cover and refrigerate tea.

Just before serving, combine cranberry-raspberry concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve on ice. Garnish with mint.

Yield: 10 (1-cup) servings.

~~Taste of Home June/July 2000~~

♥ Walnut Cherry Cake ♥

2011-07-29T07:30:00.004-04:00

Ingredients:
2 cups sugar
2 tablespoons butter, softened
2 eggs
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup chopped walnuts

TOPPING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup sugar
2-1/2 teaspoons cornstarch
1/8 teaspoon red food coloring, optional

Directions:
In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.

In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers.

Yield: 12-15 servings.

~~Reminisce January/February 2006~~

♥ Artichoke Crescent Appetizers ♥

2011-07-27T07:29:00.004-04:00

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1 egg
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 ounces) diced pimientos, drained

Directions:
Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese.

Bake at 375° for 8-10 minutes or until lightly browned.

Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos.

Bake 15-20 minutes longer or until edges are golden brown. Cut into squares.

Yield: about 2 dozen.

Nutrition Facts: 1 piece equals 77 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 151 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

~~Simple & Delicious November/December 2009~~

♥ Pineapple Zucchini Bread ♥

2011-07-25T07:29:00.003-04:00

Ingredients:
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional

Directions:
In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool.

Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 202 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

~~Country Woman September/October 2000~~

♥ Mock Clotted Cream ♥

2011-07-23T06:43:00.003-04:00

Ingredients:
1 (3-ounce) package cream cheese, softened
¼ cup confectioners’ sugar
¼ cup sour cream
½ cup heavy cream
¼ teaspoon vanilla extract

Directions:
• In a medium mixing bowl, combine cream cheese, confectioners' sugar, and sour cream. Using an electric mixer at medium speed, beat until smooth. Add cream and vanilla extract, beating until light and fluffy. Refrigerate until needed.

~~Tea Time magazine~~

♥ Lemon Cream Cupcakes ♥

2011-07-21T06:42:00.002-04:00

Ingredients:
* 1 cup butter, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons grated lemon peel
* 1 teaspoon vanilla extract
* 3-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups (16 ounces) sour cream

FROSTING:
* 3 tablespoons butter, softened
* 2-1/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon grated lemon peel
* 1 to 2 tablespoons milk

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
* Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Yield: about 2-1/2 dozen.

~~Taste of Home August/September 1997~~

♥ Lemon Chess Pie ♥

2011-07-19T05:52:00.004-04:00

Ingredients:
1 (6-oz.) ready-made shortbread piecrust
1 egg white, lightly beaten
4 large eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/2 cup fresh lemon juice
Garnishes: whipped cream, fresh raspberries

Directions:
1. Preheat oven to 350°. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).
2. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
3. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.
4. Bake at 350° for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.

Note: For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.

~~Southern Living~~

♥ Brownie Bombs ♥

2011-07-17T06:52:00.004-04:00

Ingredients:
4 ounces unsweetened chocolate
1/2 cup butter or margarine
1-2/3 cups sugar
1/2 teaspoon vanilla
3 eggs
3/4 cup all-purpose flour
1 8-ounce package cream cheese, softened
4 teaspoons all-purpose flour
1 egg
1/4 teaspoon vanilla
1/2 cup semisweet chocolate pieces

Directions:
1. In a saucepan, melt the unsweetened chocolate and butter over low heat. Remove the mixture from the heat.Stir in 1-1/3 cups of the sugar and the 1/2 teaspoon vanilla. Cool the mixture for 15 minutes. Beat in the 3 eggs and the 3/4 cup flour.

2. In a mixing bowl, mix the remaining 1/3 cup sugar, the cream cheese, the 1 egg, the 4 teaspoons flour, and the 1/4 teaspoon vanilla.

3. Coat an 8x8x2-inch baking pan with nonstick cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with remaining chocolate batter.

4. Bake in a 350 degree F oven for 20 minutes. Sprinkle with chocolate pieces. Bake for 12 minutes more. Cool. Cover; store in the refrigerator. Let the chilled dessert stand at room temperature for 30 minutes to serve. Makes 16 servings.

~~Midwest Living~~

♥ New Beaded Tea Infusers ♥

2011-07-15T13:01:00.001-04:00

I have been so busy! I have been "beading away" on some new tea infusers to add to my Etsy shop. I hope to get these listed this weekend, but thought I'd give you a sneak peek of just a few of them!! I also have some cute teapot earrings to list too. Hope you're having a tea-rrific weekend! ;)

♥ Peach Pound Cake ♥

2011-07-15T04:51:00.002-04:00

Ingredients:
* 1 cup butter, softened
* 2 cups sugar
* 6 eggs
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup sour cream
* 2 cups diced fresh or frozen peaches
* Confectioners' sugar

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
* Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Yield: 12-16 servings.

~~Taste of Home June/July 2003~~

♥ Lemon Sugar Cookies ♥

2011-07-13T05:51:00.003-04:00

Ingredients:
* 1 cup butter, softened
* 1 cup sugar
* 1 cup confectioners' sugar
* 1 cup vegetable oil
* 2 eggs
* 1 teaspoon lemon extract
* 4-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* Additional sugar

Directions:
* In a large bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture (dough will be stiff). Roll into 1-in. balls; place 2-in. apart on ungreased baking sheets.Press with the bottom of a glass dipped in water, then in sugar. Bake at 350° for 10 minutes or until edges are lightly browned.

Yield: about 11 dozen.

Nutrition Facts: 1 serving (2 each) equals 106 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 49 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

~~Country Extra March 1995~~

♥ Summer Squash Soup ♥

2011-07-11T05:51:00.004-04:00

Ingredients:
* 5 small yellow summer squash, seeded and cubed
* 2 green onions, cut into 3-inch pieces
* 2 tablespoons butter
* 1 can (14-1/2 ounces) chicken or vegetable broth
* 1/2 teaspoon salt
* 1/8 to 1/4 teaspoon white pepper
* 1-1/2 cups heavy whipping cream

Directions:
* In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
* Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Yield: 6 servings.

~~Quick Cooking July/August 1999~~

♥ Peach Crisp ♥

2011-07-09T05:50:00.002-04:00

Ingredients:
* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 teaspoon salt
* 1/2 cup butter, cubed

FILLING:
* 2 cans (15-1/4 ounces each) sliced peaches
* 1 cup sugar
* 1/4 cup cornstarch

TOPPING:
* 1-1/2 cups old-fashioned oats
* 1/2 cup packed brown sugar
* 1/4 cup all-purpose flour
* 5 tablespoons butter, cubed

Directions:
* In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
* Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
* Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.

~~Taste of Home February/March 1995~~

♥ Bacon Quiche Tarts ♥

2011-07-07T04:50:00.003-04:00

Ingredients:
* 2 packages (3 ounces each) cream cheese, softened
* 5 teaspoons 2% milk
* 2 eggs
* 1/2 cup shredded Colby cheese
* 2 tablespoons chopped green pepper
* 1 tablespoon finely chopped onion
* 1 tube (8 ounces) refrigerated crescent rolls
* 5 bacon strips, cooked and crumbled

Directions:
* In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion.
* Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
* Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Serve warm.

Yield: 8 servings.

~~Quick Cooking July/August 2002~~

♥ Raspberry Coconut Bars ♥

2011-07-05T06:50:00.002-04:00

Ingredients:
* 1-2/3 cups graham cracker crumbs
* 1/2 cup butter, melted
* 2-2/3 cups flaked coconut
* 1 can (14 ounces) sweetened condensed milk
* 1 cup seedless raspberry preserves
* 1/3 cup chopped walnuts, toasted
* 1/2 cup semisweet chocolate chips
* 1/4 cup white baking chips

Directions:
* In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
* Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
* Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Yield: 3 dozen.

Nutrition Facts: 1 serving (1 piece) equals 155 calories, 8 g fat (5 g saturated fat), 11 mg cholesterol, 83 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

~~Quick Cooking November/December 2005~~

♥ HAPPY 4TH OF JULY ♥

2011-07-04T04:49:00.004-04:00

WISHING YOU A SAFE AND HAPPY 4TH OF JULY!!

♥ Pretzel Sparklers ♥

2011-07-03T06:49:00.004-04:00

Ingredients:
* 8 ounces white baking chocolate, chopped
* 1 package (10 ounces) pretzel rods
* Colored candy stars or sprinkles

Directions:
* In a microwave-safe bowl; melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
* Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with stars. Place on waxed paper to dry.

Yield: about 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 105 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 311 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

~~Quick Cooking July/August 1999~~

♥ Patriotic Dessert ♥

2011-07-01T05:49:00.003-04:00

Ingredients:
* 1 cup all-purpose flour
* 1 cup finely chopped pecans
* 1/2 cup butter, softened
* 1 package (8 ounces) cream cheese, softened
* 1 cup confectioners' sugar
* 1 carton (8 ounces) frozen whipped topping, thawed, divided
* 1-1/2 cups cold milk
* 1 package (5.1 ounces) instant vanilla pudding mix
* 3 cups fresh strawberries, halved
* 1/2 cup fresh blueberries

Directions:
* In a bowl combine flour, pecans and butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Cool on a wire rack.
* In a bowl, beat cream cheese and confectioners' sugar. Fold in half of the whipped topping; spread over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
* Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.

Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 335 calories, 21 g fat (11 g saturated fat), 36 mg cholesterol, 255 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

~~Country Woman July/August 1995~~