Pudding Mix with Variations

Pudding Mix

1/2 C. cornstarch

1 C. flour

1 1/2 C. Sugar

1 tsp. salt

Mix ingredients well and store in sealed container.

Vanilla Pudding:

3 C. Milk

3/4 C. pudding mix

2 eggs, beaten

2 Tblsp. butter

2 tsp. vanilla

In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.

 

Chocolate Pudding:

3 C. Milk

3/4 C. pudding mix

2 eggs, beaten

1/4 C. sugar

2 Tblsp. butter

2 tsp. vanilla

5 Tblsp. cocoa

 

In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.

Who doesn't like pudding? The Jello mixes DO come in sugar free and I LOVE them. Pistachio is my fav and I really like the Watergate salad with it, SF whipped topping and crushed pineapple! But now and then, we are out of the convenience packages or would like to make our own from scratch. So I hope these recipes can help you out. I think I should try it with Splenda!

ENJOY!

RED DEVIL MAGIC MAYONNAISE CAKE & DEVIL'S FOOD FUDGE FROSTING

Here's another tasty treat fit for Valentine's Day. 

Due to the mayo, this should be a rich, moist cake that is slightly heavier. I LOVE a mayo cake!

RED DEVIL MAGIC MAYONNAISE CAKE

2 c. all-purpose flour
1 c. mayonnaise
1 c. sugar
1 c. cold water or cold coffee for mocha flavor
1/3 c. unsweetened cocoa powder
2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Combine all cake ingredients in bowl and whisk until smooth. Pour into 2 greased and floured 8-inch cake pans. Bake 25-30 minutes. Let cool 5 minutes in pan, turn out and cool completely on wire rack.

DEVIL'S FOOD FUDGE FROSTING:

3 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. butter, softened
3 tbsp. water or cold coffee
1 tsp. vanilla

Combine all ingredients in a bowl and beat until smooth and creamy.
Source: www.Cooks.Com

German Chocolate "Dump" Cake

It's time for a few Valentine's treats! And THIS one should be just the thing!

I love the ease of making a dump cake, but even though this isn't what I would consider a dump cake it sounds DELISH! Then at the end of the recipe it refers to the cake as an earthquake type cake. I don't know where the recipe came from (an am not trying to bash it!) I do think I'll give it a try. Then I think I'll add some of my frozen sweet cherries as part of the decoration. If it works out as I expect it will, I'll probably add cherry pie filling dolloped over the unbaked cake to add to it. I love a "typical" cherry dump cake and think the addition of the coconut and frosting will make this something very holiday like. Can't you see it "dressed" up for Valentine's Day or Christmas?

GERMAN CHOCOLATE DUMP CAKE

2 c. chopped nuts
1 can coconut
1 pkg. German chocolate cake mix

ICING:

1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar

Butter oblong 9 x 13 inch pan. Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into pan on top of coconut and nuts.
Melt 1 stick butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.

Impossible Pies

Have you ever made an impossible pie? They are good and they are usually pretty easy. The recipes might LOOK like they take some doing, but really, they don't! They are also easily adaptable.

Did you know you can use a smallish plastic basket to set your recipe ingredients into and have at hand when the time comes for popping it in the oven? Mix the dry ingredients for the "impossible" part into a baggie or container. Then add the can goods or what ever is reasonably possible to the basket and you'll have less to grab when you are ready to make it. You can also mix wet ingredients together and put into your casserole dish. Then all you'll need to do (usually later that day or the next) is mix the "impossible" ingredients and finish it off quickly.

Below this cute little divider are 2 recipes for EASY impossible pies I'd like to try.

IMPOSSIBLE PUMPKIN PIE

1 1/3 c Milk
3 tb Butter or margarine - softened
4 Eggs
1/2 c Sugar (You can use Splenda or Truvia!)
1/2 c Buttermilk biscuit mix
1 c Canned pumpkin
Pumpkin pie spice
Whipped cream (optional)

Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed.

Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool.
Serve with whipped cream, if desired.

Impossible Bacon Breakfast Pie

1 pound bacon
1 can chopped green chiles
1 cup grated Monterey jack cheese
1 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
salt and pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350ºF until tests done with knife (35-45 min).

I think you can get away with this one for any meal!

Do you think you'd like one of these? I REALLY do need to get some MYO bisquick mix made up! Today would be good!

Enjoy!

National Days!

You will be very busy celebrating all of these today!

National Acorn Squash Day

One of my favorite ways to make Acorn Squash is to cut the squash in half, clean out the seeds and fibers and place on a baking sheet. Then fill the cavity with what ever sausage is on hand, cover with foil, and bake until the sausage is done and the squash tender. I like to put grated cheese on top just as I take it out of the oven so the cheese has some time to melt while the squash cools just enough to eat.

National Napoleon Day

The Napoleon Dessert! Oh my! I had no idea this was food. I went to see if I wanted to take this out so I had more room for recipes but instead it's staying! I've learned something new and I WANT SOME! So, what is it, you ask? From "the Examiner", "The Napoleon is a french creme filled pastry that is famous for its silky texture amongst a light buttery crust." I do think we should "keep" this for recognition!

I don't have a photo to share, so while you're reading this recipe just envision layers of toasted puff pastry with a sweet filling, topped with a drizzle of honey or syrup and whipped toping! YUM!

The Napoleon Dessert

Ingredients:
•17-ounce package frozen pastry
•chocolate or vanilla pastry cream*
•1 cup powdered sugar
•2 tablespoons water
•1 ounce semisweet chocolate, melted

Preparation:
Preheat oven to 400 degrees F. Lighly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack.
Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes.

To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill until firm, about and hour. (Don't chill longer than 3 hours. It may get soggy.) For serving, cut with serrated knife.
Source: http://www.examiner.com/grand-marnier-in-arlington

Vanilla Creme Filling Ingredients:
•2-1/4 cups milk
•4 egg yolks
•2/3 cups sugar
•1/4 cup cornstarch
•1/4 cup flour
•2 tablespoons vanilla extract

Preparation:
Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.

National Salami Day

I had a salami, cheese, tomato and lettuce sandwich for lunch on whole wheat bread. I've not had any lunch meat for months and salami has always been my favorite lunch meat. I'll have to repeat it tomorrow while that salami is still fresh!

National Strawberry Sundae Day

Is there anyone who might not know what a strawberry sundae is? I don't think I know of anyone who doesn't! This is a wonderful way to end a day.... Ice cream with strawberries and topped with chocolate syrup, nuts and a dollop of whipped cream.

Yum!

National Coffee Ice Cream Day!

National Coffee Ice Cream Day just has to be a WONDERFUL day. Any day we are suppose to eat ice cream is a good day in my book!

Coffee Ice Cream Recipe

Ingredients
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Makes one quart.
Source: SimplyRecipes.com

Coffee Ice Cream

Ingredients
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Directions
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls. 1 Quart
Source: Emeril Lagasse

And, speaking of "my book", it's also Read A Book Day!

National Days!

National Onion Day!

Caramelized Onions

2 tablespoons butter or margarine
3/4 cup coarsely chopped onion

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Reduce heat to medium; add bell pepper. Cook 5 to 7 minutes longer, stirring occasionally, until onion is softened and golden brown. Remove from heat.
Source: Pillsbury
Shar's Note: I usually add a dribble of olive oil to my pan first and then add the butter after the oil is hot when using butter. I find I have a LOT less trouble with the butter over heating. Also, if you onions start to get a bit dry before done, you can add a dribble of water to help get them done without burning their edges or burning the smaller pieces.

National Cherry Popover Day!

Dried Cherry Popover

1 tablespoon unsalted butter, melted, plus more for the pan
3 large eggs, beaten
1/3 cup plus 1 teaspoon, granulated sugar
3/4 cup all-purpose flour
1 1/4 cups whole milk
1/2 cup dried cherries

Heat oven to 375° F. Butter the bottom and sides of a 2-quart baking dish.
In a bowl, combine the eggs and 1/3 cup of the sugar. Whisk in the flour until no lumps remain. Whisk in the milk and melted butter. Pour the batter into the prepared pan and scatter the cherries over the top. Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes. Serve warm.
Source: myrecipes.com

Edited and a thank you to "westbrook" for catching the error in the carmelized onions direction! ;) I fixed it and I know the blog is getting read! THANK YOU, Ma'am!

National Marshmallow Toasting Day

National Marshmallow Toasting Day OR Toasted Marshmallow Day !

Which is correct? I see it both ways and don't know which is the right way. I guess for the moment it will remain a mystery and I'll try to figure it out! Then it will give me something to post about next year! Yes, next year. I plan on being here! Don't you?

Did you know you can make your own marshmallows? It's TRUE! NO joke! Here's proof!

Homemade Marshmallows

2 tbsp unflavored gelatin
3/4 c cold water
2 c sugar
1/8 tsp salt
3/4 c boiling water
1 tbsp vanilla
Chopped nuts or toasted flaked coconut for coating (optional)

Soften gelatin in cold water 5 minutes; then dissolve by stirring over hot water. Combine sugar, salt and boiling water in 2-qt. heavy saucepan; cook, stirring until sugar dissolves, to the soft crack stage (280). Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy. Add vanilla and pour into an 8" square pan dusted witn confectioners sugar. Cool 1/2 hour or until set, then cut in 36 spuares with knife moistened in water. Roll in nuts or coconut. Place in airtight container and put in refrigerator,freezer, or other cold place until ready to use.
Source: Farm Journal

I haven't tried these yet, but would love to try them. Maybe if I made them for a hoiday I could take them along and then have a sample and not overload on sugar.

Can I pretend you heard it here first?

National Banana Split Day

National Banana Split Day

Such a yummy celebration! There's not really a recipe for a banana split as it's more of a do-it-yourself-kit type of treat.

I like to slice my banana up into bite-sized pieces and then arrange (haphazardly of course) them around the ice cream. I'm not into pineapple with chocolate, but love it otherwise. I do like chocolate syrup and nuts on my splits. Then I like strawberries or cherries. If they aren't in season, dried cranberries or cherries are good too. then of course a dollop of chocolate cool whip (SF for me please) and even a marchino cherry, strawberry, cherry or such for the top crowning. As to the ice cream, I go with the diabetic friendly and like vanilla or chocolate. I don't care for the strawberry flavoring in strawberry ice cream. A wonderful sub for the scoup of strawberry is a mint chocolate chip though!

How do you like to make yours?

And while you're enjoying your wonderful treat, it's also Willing To Lend A Hand Day in case you get a chance to do so! Then you'll REALLY deserve to enjoy that split as you'll have burnt the calories off doing something good for someone!

Do we pay-it-forward with burning calories?

National Days

National Waffle Day!
How do you like your waffles best? I like Belgian waffles best. Fresh/pure Michigan maple syrup is my favorite topping along with pecans liberally scattered on top.

Pumpkin Waffles - Gluten Free, Egg Free & Vegan

By The Gluten Free Goddess
Source: WebMD Recipe from Foodily.com

I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite waffle and pancake slash baking mix, please feel free. This recipe is gluten-free, but if you don't want to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. If you're not going gluten-free you can also leave out the xanthan gum.

Ingredients
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Instructions
I'd like to reiterate that this is a gluten-free recipe. If you chose not to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. You can also leave out the xanthan gum if you're not going gluten free.

Whisk together your dry ingredients in a mixing bowl:
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (adds a bit of crispness to waffles)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using. Serve with real maple syrup or agave nectar.

Karina's Notes:
When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.
I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my egg replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.
Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.
Total Servings: 10
Nutritional Information Per Serving
Calories: 226 Carbohydrates: 39.2g Cholesterol: 0mg Fat: 6.8g Saturated Fat: 0.9g Fiber: 3.9g Sodium: 260mg Protein: 3.9g

I had to post a special needs waffle. I hope that I can share with those who are looking for something special along with those with no dietary restrictions. I think pumpkin waffles sound GOOD!

AMISH WAFFLES

2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract

TOPPING:

1 c. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until
dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. 4 servings

Belgium Waffles

2 c Flour; sifted
2 ts Baking Powder
3/4 ts Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6.

WAFFLE VARIATIONS:
Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler.
Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter.
Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.
Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe.
Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon.
Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til thoroughly dry.
Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.
Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler.
Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips.
Source: recipesource.com

I think I'll try this one for supper! We've not had waffles or pancakes in some time and they sound good.

National Peach Pie Day!

My what a time I had finding a free graphic for a peach pie. Then I find one and they have an apple in the pic with it! Why not a peach? Anyway, I LOVE peach pie. it's always best with cinnamon IMHO and it's the one pie I like to have cinnamon sugar sprinkled on top for some reason.

Sugar Free Ice Box Peach Pie

1 1/2 cups sugar nilla wafers
1 package {4 serving size} sugar free peach jello
3/4 cup boiling water
2 cups ice cubes
1 1/2 cup thawed Cool Whip
1 cup chopped peeled peaches

Combine crumbs with butter. Press firmly onto bottom of 9" pie plate. Stir jello into boiling water until dissolved, add ice cubes. Stir until thicken, remove any unmelted ice. Add cool whip, stir with wire whisk until smooth. Gently stir in peaches. Refrigerate 15 minutes to thicken to the consistency of unbeaten egg whites. Spoon into crust and refrigerate 3 hours or until set.
Serves 8
***You can change this recipe by using different fruit and matching jello flavor. I have used fresh sliced strawberries and strawberry flavored jello in this recipe and it turned out good as well

Crunchy-top Peach Pie

6 cups sliced ripe peaches
1/4 - 1/3 cup sugar depending on sweetness of the peaches
3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 teaspoon cinnamon
A dash of nutmeg
1 unbaked 9-inch pie crust

TOPPING
2 cups rolled oats
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sliced almonds
3 tablespoons (packed) brown sugar
5 tablespoons unsalted butter, melted.

Preheat oven to 400–F.
Place the peaches in a medium-sized bowl and sprinkle with sugar and lemon juice.
Combine the flour and spices, and sprinkle this into the peaches. Mix gently but thoroughly. Spread this filling into the unbaked crust.
Combing topping ingredients in the same bowl (no need to clean it first) and mix well. Apply the topping evenly over the top, patting it firmly into place.
Place the pie pan on a baking tray to catch possible drips. Bake in the lower part of the oven at 400°F for about 10 minutes, then turn the oven down to 375°F, and move the tray to the center of the oven. Bake for about 30 minutes longer, or until bubbly around the edges and golden on top. Serve hot, warm, or at room temperature with ice cream or whipped cream, or just plain.

Amish Peach Pie

5 or 6 fresh peaches
1 cup sugar
1 cup half and half or cream
3 to 4 tablespoons flour

Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done.

If you have peaches and a frozen pie crust, you can still have this for dessert tonight!

National Sponge Cake Day

I LOVE sponge cake but I don't have a photo of one! I love sponge cake with chocolate whipped topping and lots of raspberries or strawberries. Then grate or shave chocolate on top of that. YUM! I like it all to be COLD too. And, any sweets are best with chocolate!

DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Lemon Sponge Cake with Glazed Strawberries

For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 tsp. freshly squeezed lemon juice
1 lemon, zested

For the glaze:
3/4 cup confectioners' sugar
1 to 2 tbsp. freshly squeezed lemon juice
1/4 tsp. pure vanilla extract
1/4 tsp. freshly grated lemon zest

To finish:
1 cup apricot jam
1 1/2 tbsp. water
3 cups strawberries, green parts trimmed off, halved

Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.

In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.

Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.

Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.

In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Hungarian Plain Sponge Cake

This Hungarian plain sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.

Use a light hand when sifting in the flour so as not to deflate the batter.

Makes a 13x9-inch sponge cake layer
Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:
3 large room temperature eggs
1/3 cup sugar
1/2 cup cake flour
Pinch salt

Preparation:
Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.

Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.

Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.

Meanwhile, in a medium bowl, combine flour and salt. In two additions, sift the flour-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.

Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.

Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.
Source: About.com

HOT MILK SPONGE CAKE

1 c. milk
6 1/2 tbsp. butter

4 eggs
2 c. sugar
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder

Add butter and milk to mixture and beat until blended being careful not to over beat. Pour into a greased and floured pan. Bake at 375 degrees; layer pan for 30 to 35 minutes; solid pan for 1 hour; cupcakes for 15 to 20 minutes.
Source: Cooks.coms

National Days!

National Eat a Peach Day! The peaches are ALMOST ripe here. I LOVE fresh peaches and home canned peaches. I LOVE peaches in ice cream or ice cream with peaches. But, that first, nice, RIPE peach of the season is the BEST!

It's also Pecan Torte Day!

I found 3 interesting recipes to share. Interestingly, what I see people are calling a torte is actually a tart. A tart is more like a pie. A torte is more cake like and in layers. Both are delicious though and they are fun to make.

Pecan Torte

Ingredients
3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda1 cup butter
3/4 cup dark corn syrup

FILLING:
1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
Directions
1.Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
2.In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
3.For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
4.Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.

Pecan Torte Recipe

Serves 8
Ingredients
6 egg whites
6 egg yolks
2/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
1/2 cup all-purpose flour
1 teaspoon unsweetened cocoa powder
1 1/2 cups ground pecans
2 cups heavy whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee powder
1 tablespoon boiling water
1/2 cup pecan halves

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
2.Beat egg whites in mixing bowl until stiff. Set aside.
3.In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 teaspoon crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans.
4.Bake at 350 degree F (175 degrees C) for 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
5.To Make Mocha Cream: Beat whipping cream and 2 tablespoons of the sugar together in mixing bowl until stiff. Dissolve 1 tablespoon of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides. Serves 20
Nutritional Information
Amount Per Serving: Calories: 207 Total Fat: 16.6g Cholesterol: 94mg Sodium: 28mg Total Carbs: 12.5g Dietary Fiber: 1g Protein: 3.5g

This one below is actually a pie!

Pecan Torte

INGREDIENTS:
3 egg whites
1 cup sugar
3/4 cup chopped pecans
3/4 cup graham cracker crumbs
1 teaspoon vanilla extract
1 teaspoon baking powder

PREPARATION:
Beat egg whites until stiff then add sugar gradually.
Fold in remaining ingredients.
Pour into buttered pie pan.
Bake at 350 degrees F. for 20 minutes.
Serve with whipped (commercial) topping.

In closing, it's also Be An Angel Day. I've been good! Have you?

National Soft Serve Ice Cream Day

Do you like soft serve ice cream? Cone or dish?

Do you have flavors other than vanilla, chocolate, or chocolate/vanilla swirl in your locale?

We only get vanilla, chocolate or the chocolate/vanilla swirl here and the swirl is my fav. I prefer a dish FULL.

Soft Serve Vanilla Ice Cream

Source: Food.com

Ingredients:
1/2 gallon milk
1 (8 ounce) vanilla instant pudding mix
2 cups sugar
1 (8 ounce) Cool Whip
2 tablespoons vanilla flavoring

Directions:
Place milk in electric mixing bowl.
Make pudding according to directions on box.
Add pudding & sugar to mixer, blend well.
Add Cool Whip and Vanilla to mixer, blend well.
Pour mixture into 1 gallon ice cream maker.

Recipe Adaptation Note: For those who need to watch their diet, the pudding and cool whip come in sugar free. Low fat and skim milk typically gives ice cream a less creamy texture and taste. I don't know if the pudding and cool whip would rectify that. One can try it and then decide how it works for you. I'm not sure how this recipe would do with Splenda, but would love to know. IF anyone tries it, please do come back and give a review!

You can read an article on making soft serve ice cream here:
http://www.ehow.com/how-does_4778327_making-soft-serve-ice-cream.html

Enjoy a treat today!

National Vanilla Custard Day

I LOVE custards, flans, panna cottas and the like. I wish I'd found out earlier that today is National Vanilla Custard Day as I'd have made some!

Being I'm too late for that I'll just share a recipe with you and maybe you'll have time for it! (I've got chores and milking to do here on the homestead!) I've NOT tried this recipe but it looks good! If you try it, please feel free to leave a review in the comments section! We'd all appreciate and enjoy seeing a review!

Baked Vanilla Custard (Diabetic)

Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener

Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes. Beat eggs, Equal®, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan. Bake, uncovered, in preheated 325° F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan. Cool completely on wire rack. Cover and refrigerate several hours or overnight. Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information (Per Serving/10 servings)
Calories: 90, Protein: 7 g, Sodium: 124 mg, Cholesterol: 135 mg, Fat: 5 g, Carbohydrates: 5 g, Exchanges: 1/2 milk, 1/2 lean meat. Source: Equal ®

Vanilla Custard Crumble with Mixed Berries

Crumble:
45 reduced-fat vanilla wafers
2 tablespoons chilled butter, cut into small pieces
1 tablespoon vanilla extract
1 large egg white
Cooking spray

Custard:
2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks, lightly beaten
1 teaspoon butter
1/3 cup raspberries
1/3 cup blueberries
1/3 cup blackberries

To prepare crumble, place wafers in a food processor; pulse 15 times or until fine crumbs form. Add 2 tablespoons butter, and pulse 4 times or until mixture resembles coarse meal. Add vanilla extract and egg white, and pulse just until moist. Spread crumb mixture onto a baking sheet coated with cooking spray, pressing gently. Bake at 300° for 27 minutes or until golden, and let stand 10 minutes. Crumble and set aside.

To prepare custard, heat the milk and vanilla bean over medium-high heat in a large, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat, and let stand 30 minutes. Remove vanilla bean from pan. Scrape the seeds from vanilla bean, and add seeds to milk mixture. Discard bean. Add sugar, cornstarch, and salt to milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat. Place egg yolks in a medium bowl, and stir with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until butter melts. Place pan in a large ice-filled bowl for 30 minutes or until the mixture comes to room temperature, stirring occasionally. Cover and chill 8 hours or until set. Combine the berries. Place 1/4 cup crumble in each of 8 (8-ounce) custard cups, and top each serving with 1/4 cup custard. Spoon 2 tablespoons berry mixture over each serving.
Calories: 234 (30% from fat), Fat: 7.9g (sat 3.5g,mono 2.8g,poly 1g), Protein: 4.4g, Carbohydrate: 36.7g , Fiber: 1.2g, Cholesterol: 74mg, Iron: 0.7mg, Sodium: 165mg, Calcium: 94mg
Source: myrecipes.com

Enjoy!