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

Suprise Pie

Surprise Pie1Ingredients

3 egg whites

1 cup sugar

1 teaspoon vanilla

20 buttery crackers (Ritz), finely crushed

1 cup chopped nuts (pecans or walnuts)

1 cup whipping cream, whipped or 2 cups whipped topping

Milk chocolate bar or sprinkles for garnish

 

Directions

  1. Beat the eggwhites until soft peaks have formed.  Gradually add the sugar and beat until stiff.  Stir in the vanilla.
  2. Fold in the crushed crackers and chopped nuts.
  3. Pile the mixture into a greased 9-inch pie pan.
  4. Bake at 350º for 20-25 minutes.
  5. When cool, frost with the whipped topping.
  6. Garnish with shaved chocolate or sprinkles

 

Yield:  8 servings

Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

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

Fudge Puddles

fudge-puddles1

Ingredients
½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt
 FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
1.    In a large mixing bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla.
2.    In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate the dough, covered for1 hour or until easy to handle.
3.    Preheat oven to 325°. Shape into 1-inch  balls. Place dough balls in greased mini-muffin cups.
4.    Bake 14-16 minutes or until light brown. Remove from the oven and immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle or a mini-tart shaper.
5.    Cool the tarts in the pan for 5 minutes. Remove to wire racks to cool completely.
6.    For the filling, in a microwave, melt chocolate chips; stir until smooth.
7.    Whisk in sweetened condensed milk and vanilla until smooth.
8.    Fill each cookie with filling.  Sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Yield: 3-4 dozen

Hot Milk Cake

Hot Milk Cake3

Ingredients
4 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons butter

Directions
1.    In a medium bowl, beat the eggs using a hand mixer.  Add the sugar and vanilla; mix well.
2.    In a small bowl, combine the flour, baking powder, and salt.
3.    Add the dry ingredients to the egg mixture.  Beat until just combined.
4.    In a small saucepan (or microwave), heat the milk and butter until very hot but not boiling.
5.    Slowly pour the milk into the cake batter and stir until thoroughly combined (batter should be smooth, yet thin).
6.    Pour the batter into a greased and floured 9”x13” cake pan.  Bake at 350º for 30-35 minutes.
7.    Frost as desired.

Yield:  12 servings

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake2Ingredients:

STREUSEL

½ cup flour

½ cup packed brown sugar

¾ teaspoon cinnamon

4 tablespoons butter, melted

COFFEE CAKE

½ cup sugar

6 tablespoons butter, room temperature

¼ cup sour cream

¼ cup milk

1 egg

1 teaspoon vanilla

1 ¼ teaspoon baking powder

1 cup all-purpose flour

1 ¼ cups blueberries

GLAZE

¾ cup powdered sugar

1-2 tablespoons milk

 

Directions

  1. Preheat oven to 350º. Prepare a 9-inch cake pan or springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine streusel ingredients in a small bowl. Mix with a fork until well-blended.  Set aside.
  3. To make the cake batter, beat sugar and butter until light and fluffy.  Add sour cream and milk and mix until well incorporated.  Add egg and vanilla extract and mix until smooth.
  4. Combine flour and baking powder in a separate bowl. Add dry ingredients to batter and mix until smooth.
  5. Spread half of the cake batter into the bottom of the cake pan. Top with about half of the streusel mixture, then half of the blueberries.
  6. Spread remaining batter over streusel. Sprinkle remaining streusel and blueberries over the top of the cake batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to a cooling rack to finish cooling.
  9. To make glaze, combine powdered sugar and milk in a small bowl. Mix until smooth.  Drizzle the glaze over the coffee cake.

NOTE:  Frozen blueberries may be used, but baking time must be lengthened.

 

Yield:  8 servings