Cherry Cheese Granola Crunch

Cherry Cheese Granola Crunch

2 cups granola (any flavor), crushed
1/4 cup melted butter
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Mix granola and butter thoroughly. Reserve 2/3 cup and press the remaining granola mixture into an ungreased 9-inch square pan. Beat cream cheese in small bowl until light and fluffy. Blend in milk gradually. Stir in lemon juice and vanilla extract. Pour over granola mixture in pan. Chill. Top with pie filling and refrigerate.

Marbled Cherry Brownies with Cherry Cream Filling

Marbled Cherry Brownies with Cherry Cream Filling

Cherry Cream Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. Vanilla Extract 
1/4 tsp. Almond Extract 
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Brownie
1/2 cup butter or margarine, melted
1/3 cup Baking Cocoa 
2 eggs
1 cup sugar
1 tsp. Vanilla Extract 
1/2 cup all-purpose flour
1/2 tsp. Baking Powder 
1/4 tsp. salt

Prepare CHERRY CREAM FILLING; set aside. Preheat oven to 350°F Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy.
Gradually add sugar and vanilla, beating until well blended. Stir together
flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into squares. Cover and refrigerate leftover brownies. Bring to room temperature to serve.

Makes about 16 brownies

White Chocolate Cherry Cookies

White Chocolate Cherry Cookies 


2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 whole eggs
1 12 ounce package white chocolate chips
1 cups dried cherries, chopped

Preheat oven to 350 degrees. Cream egg, butter, sugar and 
vanilla. Stir in dry ingredients and mix until incorporated 
into a dough. Stir in white chocolate chips and dried cherries. 
Drop by well-rounded tablespoons onto a baking sheet lined
with parchment paper. Bake for 8-10 minutes until golden brown.

WW cherry cheesecake

WW cherry cheesecake

2/3 cup cottage cheese
Artificial sweetener equal to 6 tablespoon sugar
1 tablespoon lemon rind, grated
1/2 teaspoon vanilla extract
2 eggs, separated
1/4 cup evaporated skim milk
1/3 cup instant nonfat dry milk

Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.

In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.

Cherry Topping
1 cup sweet cherries, pitted
1/4 cup diet cherry-flavored beverage
Artificial sweetener, to taste
1/4 teaspoon cherry extract

In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.

Cherry Cream Crescents

Cherry Cream Crescents

1 package (8 oz. size) cream cheese, softened
1 cup powdered sugar
1 egg, separated
2 tubes refrigerated crescent rolls
1 can (21 oz. size) cherry pie filling

In a mixing bowl, beat cream cheese, sugar and egg yolk.

Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 Tbsp. of cream cheese near edge of short side of each triangle. Top with 1 Tbsp. of pie filling.

Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls.

Bake at 350 degrees F for 15-20 minutes until golden brown.

Serves/Makes: 16

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup dark corn syrup
3 tablespoons butter or stick margarine, softened
1 large egg
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
Cooking spray
1/4 cup grape or other flavored jelly or jam
Beat first 4 ingredients at medium speed of a mixer until well-blended.
Add egg; beat well. Beat in vanilla. Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour and next 4 ingredients
(flour through salt), stirring well with a whisk. Add flour mixture to
sugar mixture; beat well. Cover; freeze 30 minutes or until firm.
Preheat oven to 375F. Shape dough into 24 balls; roll in granulated
sugar. Place 1 inch apart on baking sheets coated with cooking spray.
Press thumb into center of each cookie, leaving an indentation. Spoon
about 1/2 teaspoon jelly into center of each cookie. Bake at 375F for 12
minutes or until lightly browned. Cool 2 minutes on pans. Remove from
pans, and cool completely on wire racks. Yield:  24 cookies.  Enjoy.

Macadamia Fudge Torte

Macadamia Fudge Torte


Filling
1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips

Cake
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (15-oz.) can sliced pears in light syrup, drained
3 eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water

Sauce
1 (17-oz.) jar butterscotch caramel ice cream topping
1/3 cup milk

Heat oven to 350 F. Spray 9 or 10-inch springform pan with
nonstick cooking spray. In small saucepan, combine filling
ingredients; cook over medium-low heat until chocolate is melted,
stirring occasionally.
In large bowl, combine cake mix, cinnamon and oil; blend at low
speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)
Place pears in blender container or food processor bowl with metal
blade; cover and blend until smooth.

In another large bowl, combine 2 1/2 cups of the cake mix mixture,
pureed pears and eggs; beat at low speed until moistened. Beat 2
minutes at medium speed. Spread batter evenly in sprayed pan. Drop
filling by spoonfuls over batter. Stir nuts and water into remaining
cake mix mixture. Sprinkle over filling.
Bake at 350 F. for 45 to 50 minutes or until top springs back when
touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool
1 1/2 hours or until completely cooled.
In small saucepan, combine sauce ingredients; cook over medium-low
heat for 3 to 4 minutes or until well blended, stirring occasionally.
Just before serving, spoon 2 tablespoons warm sauce onto each
individual dessert plate. Top each with wedge of torte. If desired,
serve with ice cream and garnish with chocolate curls.

Peanut Butter Jumbo Cookies

Peanut Butter Jumbo Cookies

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 cup sugar
1 1/2 cup peanut butter
3 eggs
2 tsp baking soda
1 tsp vanilla
4 1/2 cup uncooked rolled oats
1 cup semisweet chocolate chips
1 cup mini M&Ms  

Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper. Cream butter, sugars, peanut butter and eggs in large bowl until light. Blend in baking soda, vanilla and oats until well mixed. Stir in chcolate chips and candy pieces.  Scoop out dough for each cookie. Place on prepared cookie sheets, spacing about 2 inches apart. Press each cookie to flatten slightly. Bake 10 -15 minutes or until firm in center. remove to wire racks to cool.  Makes about 54 cookies. If you decide to make them large use about 1/3 cup dough per cookie and bake for 15-20 minutes Makes 18 cookies.

Cashew Butter Fudge Candy

Cashew Butter Fudge Candy   


Serves/Makes: 64 

2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter -- at room temperature

Butter an 8x8x2-inch baking dish or cake pan, working it into all the crevices. Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235F on a candy thermometer, about 15 minutes. Remove the pan from the heat. Stir in the vanilla and cashew butter; continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick. Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden. Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator. 

Almond Butter Crunch

Almond Butter Crunch

You can get creative with this and use our Butterscotch or Peanut Butter
coatings instead of Milk Chocolate coatings!

1 cup butter
1 1/3 cups white sugar
1 tablespoon light corn syrup
3 tablespoons water
2 cups almonds
1 pound chocolate coatings

Toast the almonds in the oven at 325 degrees for about 20 minutes. Chop in
nut grinder. Melt butter in heavy 2 quart pan. Add sugar, syrup and water.
Cook, stirring often over medium heat to hard crack stage, 300 degrees on a
candy thermometer. (Or, cook in the microwave for about 11 minutes to 300
degrees.) Quickly stir in 1 cup of the coarsely chopped almonds. Spread in
well greased 13 x 9 inch pan. Cool thoroughly. Melt 1/2 pound chocolate,
pour on candy and frost one side. Top with 1/2 cup finely chopped almonds.
After this sets up firm, turn over onto waxed paper and do the same thing on the other side. Cut or break in to bite size pieces when cool. Store in
uncovered containers.

Strawberry Cobbler

 Strawberry Cobbler


3 cups fresh strawberries 
6 tbsp water 
9 tbsp sugar 
Dash of salt 
2 tbsp cornstarch 
2 tbsp butter or margarine 
1 cup biscuit mix 
1/3 cup light cream 
Wash and hull berries; mash slightly. Put in a 10-inch skillet that has a cover. Add 1/4 cup water, 1/2 cup sugar, and the salt. Blend cornstarch with 2 tbsp water and stir into mixture.  Bring to boil, stirring frequently, and boil for 1 minute. Dot with butter 
Make biscuit dough with 1 tbsp sugar, the mix, and the cream. Drop by tablespoons into hot mixture in skillet. Cook, covered over very low heat for 15 to 20 minutes or until biscuits are done. Serve warm, plain or with cream. Makes 4 to 6 servings. 

Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

2 cups cake flour
1 1/2 cups sugar
2/3 cup cocoa
1/2 cup crisco shortening
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 whole eggs or 3 egg whites
1 qt fresh strawberries, rinsed and sliced
1 cup whipped cream or cool whip

Preheat oven to 350 degrees.  In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream.  Beat with mixer on low speed, scraping bowl constantly, for 30 seconds.  Beat on high speed, scraping bowl occasionally, for 3 minutes.  Pour into greased and floured 13 X 9 inch pan.  Bake for 30 to 35 minutes.  Cool cake completely.  Cut into squares.  Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream.  Garnish with strawberries.

The Lady & Sons Savannah Country Cookbook
Paula Deen

Rhubarb-Strawberry Streusel Tart

Rhubarb and strawberries are a perfect spring marriage. In this tart, they’re topped with a brown sugar streusel that uses chopped pecans to provide an appealing crunch.

Dough for 1 (9- to 10-inch) pie crust
3 cups sliced rhubarb (3/4 inch)
3 cups strawberries, halved if large
1 1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup finely chopped pecans

1. Heat oven to 375°F. Line 10-inch tart pan with removable bottom or ceramic pan with dough; trim edges. Place on rimmed baking sheet.

2. In large bowl, stir together rhubarb, strawberries, sugar and cornstarch; place in crust.

3. In medium bowl, stir together flour and brown sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in pecans. Sprinkle over tart. Place tart with baking sheet in oven; bake 55 to 65 minutes or until edges and center are bubbly and streusel is golden brown.

8 servings

Strawberry Balsamic Vinaigrette

Strawberry Balsamic Vinaigrette



12 ounces stemmed California strawberries
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons olive oil
Granulated sugar, if needed



Puree strawberries in blender or processor. Transfer to bowl. Add

dried herbs, garlic, salt, pepper and pepper flakes; whisk

thoroughly. Whisk in vinegar. While whisking, add oil in a slow,

steady stream. Adjust seasoning with salt and/or pepper, and balance

flavors with a small amount of sugar, if needed.

STRAWBERRY VINEGAR

STRAWBERRY  VINEGAR


1 1/2 c. strawberries, hulled
1 1/2 c. white wine vinegar
1/2 c. sugar



Good on duck, pork, ham, chicken, fruit salads.

In medium jar, place berries and vinegar.  Seal jar and let stand in a sunny window for 3 to 4 days or until vinegar takes on a bright red color.  The berries will soften and loose their color.  

Strain mixture into a 1 quart saucepan (stainless steel) or enamel pan.  Discard berries.  

Stir in sugar and heat to boiling.  Simmer over low heat 10 minutes.  Cool vinegar mixture and pour into a pint bottle.  Seal and store in a cool, dry place or in refrigerator.

Applebee's Crispy Orange Chicken Bowl

Applebee's Crispy Orange Chicken Bowl

Ingredients
    * 2 lbs boneless skinless chicken 
    * 1 egg 
    * 1 1/2 teaspoons salt 
    * 1/4 teaspoon pepper 
    * 1 tablespoon vegetable oil 
    * 1/2 cup cornstarch, plus 
    * 1 tablespoon cornstarch 
    * 1/4 cup all-purpose flour 
    * oil (for frying) 
    * 1 teaspoon minced garlic 
    * 1 1/2 teaspoons grated orange rind 
    * 1 cup orange juice 
    * 1/2 cup hoisin sauce 
    * 1 dash cayenne pepper 
    * 1/4 cup granulated sugar 
    * salt and pepper 
Directions
    1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. 
    2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well. 
    3. Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:. 
    4. 1 teaspoon minced garlic. 
    5. 1 1/2 teaspoons grated orange rind. 
    6. 1 cup orange juice. 
    7. 1/2 cup hoisin sauce. 
    8. Dash cayenne pepper. 
    9. 1/4 cup granulated sugar. 
    10. Salt and pepper to taste. 
    11. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. 
    12. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers. 
 

Cranberry Orange Sour Cream Coffee Cake

Geraldine: a Cranberry Orange Sour Cream Coffee Cake
Recipe #293131 | 1½ hours | 20 min prep 



By: "Boscoe The Cookie Doctor" 
Mar 20, 2008 

For Immediate Release "Lights, Cameras.......Action"......... My "inspiration", Geraldine the self professed "cookie maven" who knighted me "The Cookie Doctor", has agreed to go public. And she has requested that I name a "piece" in her honor. Well, needless to say, I immediately agreed that this request should be honored ASAP, but then wasn't quite sure what piece I should grace with her name. At first, I thought it only befitting that I choose one of my "signature" cookies for this honor. But suddenly it dawned on me that the wonderful coffee cake I was actually making as we spoke, would indeed be the perfect choice. (People always call when I start my mixer!) This cake has "royalty" written all over it. It is a lovely, rich sour cream coffee cake that highlights cranberry and orange, is enrobed with strawberry preserves and delicately crowned with almond icing. It also shares some of the same ingredients that comprise one of my favorite cookies, so this honor is very fitting indeed. Well folks, without further ado....... I am honored to present to you my First "Signature" Piece....."Geraldine"

SERVES 10 -12 , 1 Bundt cake 

Ingredients
  a.. 
For the Cake
  a.. 3/4 cup unsalted butter, room temperature 
  b.. 1 1/2 cups granulated sugar 
  c.. 3 large eggs, room temperature 
  d.. 2 teaspoons almond extract 
  e.. 1 large orange, zest of 
  f.. 3 cups all-purpose flour 
  g.. 1 1/2 teaspoons baking soda 
  h.. 1 1/2 teaspoons baking powder 
  i.. 1/2 teaspoon salt 
  j.. 1 1/2 cups sour cream 

  k.. 1 (16 ounce) can cranberries 

For the Glaze
  a.. 1 cup dickinson's strawberry preserves 
  b.. 2 teaspoons almond extract 
For the Icing
  a.. 1 cup confectioners' sugar 
  b.. 4 teaspoons water 
  c.. 2 teaspoons almond extract 
Directions
  1.. Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean. 
  2.. While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside. 
  3.. When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours. 
  4.. Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving. 


from
http://www.recipezaar.com/recipe/Geraldine-a-Cranberry-Orange-Sour-Cream-Coffee-Cake-293131