Mandarin Orange Salad

Mandarin Orange DessertIngredients

3 egg whites

1 cup white sugar

½ cup rice cereal, rolled fine, then measured

½ cup chopped pecans

2 cans mandarin oranges

2 8-ounce cartons of whipped topping

3 tablespoons instant vanilla pudding

¾ cup coconut

2 tablespoons toasted coconut (optional)

 

Directions

  1. Preheat oven to 325º.
  2. In a medium grease-free bowl, begin whipping the egg whites. During the beating, gradually add the 1 cup of sugar.  Beat until stiff peaks form.
  3. Fold in the cereal crumbs and chopped nuts.
  4. Spread the mixture in the bottom of a greased 9”x13” baking pan. Bake for 25 minutes.
  5. Drain the oranges and reserve 15 orange sections.
  6. Transfer the whipped topping into a medium-sized bowl. Fold in the dry pudding and coconut.  Add the oranges and gently combine.
  7. Spread this mixture over the baked crust. Sprinkle toasted coconut over the top (optional).  Arrange the orange slices over the top.
  8. Chill for several hours before serving.

 

Yield:  15 servings

Almond Joy Cookies

Almond Joy CookiesIngredients

1 cup softened butter

1 ½ cups white sugar

1 ½ cups brown sugar

4 eggs

2 teaspoons vanilla

4 ½ cups flour

2 teaspoons soda

1 teaspoon salt

1 pkg. semi-sweet chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

 

Directions

  1. Pre-heat oven to 375º. Lightly grease cookie sheets or line sheet pans with silicone mats.
  2. Combine flour, soda, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter and sugars. Add eggs one at a time.  Add vanilla.
  4. Gradually stir in the dry ingredients until well mixed.
  5. At this point, you may need to transfer the dough to a very large mixing bowl. Stir in the chips, coconut, and almonds until these goodies are well distributed.
  6. Drop by rounded tablespoons (or use a small ice cream scoop) onto the prepared cookie sheets.
  7. Bake for 12-13 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

 

Yield: 6-7 dozen

Lemon Poppy Seed Muffins

glazed-lemon-poppy-seed-muffins

Ingredients
2 cups flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup sour cream
½ cup buttermilk
2 tablespoon fresh lemon juice
1 cup sugar
½ cup unsalted butter, room temp.
1 tablespoon grated lemon zest
2 large eggs
2 teaspoons poppy seeds

Glaze
1 teaspoon melted butter
1 cup+ powdered sugar
4 teaspoons lemon juice

Directions
1.    Preheat oven to 350º.  Line muffin tins with paper liners.
2.    Whisk flour, baking powder, ½ teaspoon salt, and baking soda in medium bowl.
3.    In a small bowl, whisk sour cream, buttermilk, and lemon juice.
4.    Using electric mixer, beat sugar, butter, lemon zest in a large bowl to blend.  Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
5.    Beat in dry ingredients in 3 additions alternately with sour cream mixture (2 additions).  Mix just until blended.
6.    Stir in poppy seeds.
7.    Spoon batter into prepared muffin cups.
8.    Bake until tester inserted in center comes out clean, 20-25 minutes.  Cool in pans 5 minutes.  Remove from pans and cool on rack.
9.    Mix together melted butter, lemon juice, and enough powdered sugar to make a glaze.  Drizzle over tops of warm muffins.

Yield:  48 mini muffins, 18 regular muffins, 12 large muffins.

Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Pumpkin Silk Pie

Pg 16 - pumpkin pieIngredients
32 gingersnaps
¼ cup butter, melted
¼ cup sugar
8 oz. package cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
2 teaspoons vanilla
½ teaspoon pumpkin pie spice
Three 8-oz. containers of whipped topping, divided

 

Directions
1. In medium bowl, finely crush 32 ginger snaps.
2. Mix in melted butter and sugar. Press into spring-form pan.
3. Bake at 325º for 5 minutes.
4. In large bowl, beat softened cream cheese until light and fluffy.
5. Add powdered sugar, pumpkin, vanilla, and pumpkin pie spice.
6. Beat until smooth.
7. Fold in 2 containers of whipped topping and spread over crust in spring-form pan.
8. Cover pan with plastic wrap and place it in the refrigerator for several hours or overnight to allow dessert to set.
9. When ready to serve, remove the spring-form pan ring and top dessert with additional whipped topping. Sprinkle with a little pumpkin pie spice.

 

 

Yield: 8 Servings
Photo by Lois Linke

Cherry Scones

February is national cherry month, and these delicious scones are perfect for any special breakfast or snack!

INGREDIENTS

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1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling

1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

DIRECTIONS

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  2. In the bowl of a food processor combine flour, baking powder, sugar and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
  3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
  4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
  5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

YIELD

8 scones