Archive for the ‘Dessert’ Category

Dear Readers,

A number of years ago my husband gave me an interesting cookbook for Christmas entitled “Recipes 1-2-3” by Rozanne Gold.  Ms. Gold contends that one can prepare “fabulous food using only three ingredients”.  She does not count water, salt or pepper as ingredients.  I decided to see if her premise was true by making the Cannoli Custard recipe.  The result was delicious and I want to share the recipe with you.  I will quote from her informative and interesting cookbook.

“Cannoli” Custard

(Clemenza, in the movie The Godfather, says “Leave the gun.  Take the cannolis.”  I say, keep the custard.  Who needs the shells?”)

2 cups part-skim ricotta cheese

9 tablespoons confectioners’ sugar

3/4 teaspoon rum extract

Gently whip the ricotta, sugar, and rum extract in the bowl of an electric mixer.  Do not overblend.  Divide equally among 3 or 4 martini glasses.  Chill well.  Sprinkle additional confectioners’ sugar, through a coarse sieve, over the top of custard just before serving.  Serves 4.

Ms. Gold suggests some add-ons:  Fold in 1/3 cup miniature chocolate chips or white raisins plumped in rum.  Sprinkle crushed amaretti cookies or grated chocolate on top.

Enjoy and remember to always

Keep smilin’!

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Dear Readers,

I found this cookie recipe in a recent “Costco Connection” magazine.  My husband declared it one of the best cookies I’ve ever baked.  I must admit I agreed.  The combination of chocolate chips and dried cherries is a winning one.

Chewy Chocolate-Cherry Cookies

4.5 ounces (about1 cup) flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup butter, softened

1 teaspoon vanilla extract

1  large egg

2/3 cup dried tart cherries

3 tablespoons Kirkland’s semi-sweet chocolate chips

Cooking spray

1.  Preheat oven to 350 degrees.  Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients, stirring with a whisk.  Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.  Add vanilla and egg; beat well.  With mixer at low speed, gradually add flour mixture; beat just until combined.  Stir in cherries and chocolate chips.

2.  Drop by tablespoonsful 2 inches apart onto baking sheet coated with cooking spray.  Bake for 12 minutes or just until set.  Remove from oven; cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.

Makes about 30 cookies.  Each cookie contains 80 calories and 2.7 grams of fat.

Note: The next time I bake these cookies, I will add two extra tablespoons of chocolate chips.  I used Trader Joe’s Dried Pitted Tart Montmorency Cherries that come in an eight ounce package.  Instead of coating the baking sheets with cooking spray, I lined them with aluminum foil.  It makes cleaning up a lot easier.

Enjoy and

Keep smilin’!

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No Bake Blueberry Pie

Dear Readers,

A tennis friend in NC invited my husband and me to dinner at her home a couple of summers ago.  She served blueberry pie for dessert and it was scrumptious.  This is the recipe she graciously shared with me.  Thanks, Marty!

Blueberry Pie

4 cups fresh blueberries

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup water

1 tablespoon butter

Spread two cups of fresh blueberries in a store-bought graham cracker pie crust.  Cook remaining two cups of blueberries with sugar, cornstarch, salt and water over medium heat until thick.  Remove from heat and add butter.  Cool and pour over blueberries in crust.  Chill pie in fridge for a couple of hours before serving.

Note:  This can be made in a prebaked regular pie crust.  It is heavenly served with a scoop of vanilla ice cream!

Another Note:  Just recently made this pie and I cut the sugar to 1/2 cup and it was still sweet.  If your blueberries are tart, use 1 cup sugar; otherwise, you can easily reduce the sugar to 1/2 cup.  It saves calories and is healthier for you.

Keep smilin!

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Dear Readers,

Attended a Memorial Day cookout at my niece’s home in Louisville, Ky. and she served this ice cream dessert.  She copied it from allrecipes.com where it was submitted by Gvanderhey.  Everyone raved about this dessert and I asked for a copy of the recipe to share with you.

Buster Bar Ice Cream Dessert

1/2 pound chocolate sandwich cookies, crushed

1/4 cup margarine, melted

3/4 cup and 2 tablespoons confectioners’ sugar

1/2 (12 oz.) can evaporated milk

1/2 cup semisweet chocolate chips

1/4 cup margarine

1/2 teaspoon vanilla extract

4 cups vanilla ice cream

3/4 cups dry-roasted peanuts

1.  Combine crushed cookies and melted margarine and press into a 9″ x 9″ square dish.  Chill 1 hour in refrigerator.

2.  In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/4 cup margarine.  Bring to a boil, stirring constantly, and boil 8 minutes.  Remove from heat and stir in vanilla.  Set aside to cool.

3.  Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust.  Smooth the seams.  Sprinkle the peanuts over the ice cream.  Top with the cooled chocolate sauce.  Cover and freeze 8 hours or overnight.

Enjoy and

Keep smilin’!

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Dear Readers,

It’s that time of year to enjoy locally grown strawberries and here’s a quick and easy recipe to highlight those luscious berries.

Strawberry Apricot Pie

1 – 8 oz. pkg. cream cheese

3/4 cup apricot preserves

1 pint strawberries

2 tablespoons water

1 – 9″ graham cracker pie crust

Mash softened cream cheese until smooth and light.  Gradually blend in half the preserves.  (It will not look like enough.)  Spread into the crust.  Place capped berries cap side down, well into the cheese mixture.  Melt the other half of the preserves with the water, and spoon 1/2 teaspoon over each berry.  Chill.

Enjoy and remember to always

Keep smilin’!

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Dear Readers,

The recipe title says “salad” but I think it is really a wonderful dessert.  I can’t remember what church cookbook published this recipe but I do remember how much my family loved it whenever it was served.  It’s a great combination of sweet and salty!

Strawberry Pretzel Jello Salad

2 cups crushed pretzel sticks

3 tablespoons sugar

3/4 cup melted margarine or butter

1 cup sugar

8 oz. Philadelphia cream cheese

8 oz. Cool Whip, defrosted

6 oz. box strawberry jello

2 cups boiling water

2-10 oz. pkgs. frozen strawberries

Mix pretzels, 3 tablespoons sugar and margarine.  Press into a 9×13″ pan and bake at 400 degrees for 5-10 minutes.  Let cool completely.  Mix 1 cup sugar and 8 oz. cream cheese until creamy.  Fold in Cool Whip.  Spread on cooled pretzels.  Mix large box of strawberry jelly with 2 cups boiling water.  Add frozen strawberries.  Stir until gelatin is quickset and pour over cream cheese mixture.  Refrigerate until served.

Enjoy and

Keep smilin’!

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Dear Readers,

Bake something different for your honey this Valentine’s Day.  Instead of brownies or cookies, why not bake a pie?  Mystery Pecan Pie is the perfect dessert for this special day.

Mystery Pecan Pie

15-oz. pkg. Pillsbury All Ready Pie Crusts

1 teaspoon flour


8-oz. Philadelphia cream cheese, softened

1 egg

1 teaspoon vanilla

1/3 cup sugar

1/4 teaspoon salt

3 eggs

1/4 cup sugar

1 cup corn syrup

1 teaspoon vanilla

1-1/4 cups chopped pecans

Prepare pie crust according to package directions for “filled one-crust pie”.  (Refrigerate remaining crust for later use.)  Heat oven to 375 degrees.

In small bowl, combine cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; mix well.

Spread cream cheese mixture in bottom of pie crust-lined pan.  Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 degrees for 35 to 45  minutes or until center is set.  Cool.  Store in refrigerator.  Makes 8 servings.

Tip:  Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.

This recipe came from a Pillsbury cookbook entitled “Celebrate 50”.  Enjoy and

Keep smilin’!

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