Strawberry Air

It's like a light, airy ice cream minus the cream.  Like a mousse minus the yolks.  It is a simple, fast and deliciously light dessert to cool and refresh you after a long hot day.

1 cup mashed strawberry pulp

1 egg white

1/4 c. powdered sugar, sifted

Mix egg white and strawberry pulp with whipping attachment until expanded and stiff (10-15 minutes).  Add sifted powder sugar and mix a minute more.

Put in serving cups and freeze (or chill) until ready to serve.  Top with strawberry or a dollop of preserves and whipped cream.

I have currently been trying to work my way through the freezers to make room for a (Lord willing!) plentiful garden harvest this year and I came upon several extra jars of strawberry freezer jam that I didn't know I had.  Thus, I substituted 1 cup strawberry freezer jam (thawed) for the pulp and added sugar.

I tripled the recipe to serve 8 guests so if you have more than two dessert partakers~ you'll need to double or triple it.

(A better photo will be added when I make it next.  This was a Quick! snap before serving photo while guests were waiting...which I clearly am not very good at!

Buttercream Frosting

Until I get a better photo to post, this downright messy picture of buttercream frosting IN ACTION will have to do.  But, the fact is....this is buttercream frosting in all its' glory.  On the fingers and lips of children.  Making the world a colorful place.  A happy place.  A delicious place.

* Beat 1/3 c. butter until fluffy.

* Add 2 c. powdered sugar- but until fluffy.

* Slowly add 1/4 c. milk and 1 1/2 t. vanilla.

* Beat an additional 2 1/2 c. powdered sugar.

(At this point add more milk or sugar to reach desired consistency. if necessary.)

* Color as you see fit.

PS.  To make enough icing for my Farmhouse Cut-Out Cookies, I double this recipe.

PPS.  If you add a bit more confectionary sugar to the icing for stiffness, it makes a lovely substitute for royal icing.  One that actually has flavor!  (In my opinion.)

PPPS.  If the icing is to be piped, I sift the powdered sugar when adding it to the bowl.

Fudgy (not cake-y) Zucchini Brownies

 It took a few tries, but I finally found an AWESOME zucchini brownie recipe!  This is a winner, through and through.  Moist and fudgy- not cakey like most- and deliciously chocolate, this is hands down the best recipe I tried.  So, SO good.

Here is what you'll need:

1/2 cup vegetable oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1/2 cup chopped walnuts

 

6 tablespoons unsweetened cocoa powder

1/4 cup margarine

2 cups confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

And here is how you do it: 

Preheat oven to 350 degrees F Grease and flour a 9x13 inch baking pan.  

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. 

Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. 

Fold in the zucchini and walnuts. Spread evenly into the prepared pan.  

 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. 

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. 

~~~~  Thank you Allrecipes ~~~~

Huckleberry (or Blueberry) Syrup

I have four children.  That is eight extra hands to help pick huckleberries with me every July that I can make good use of.  Of course, it can take some doing to make those small hands actually kerplunk them into buckets instead of mouths- but the promise of this blueberry sauce and pancakes for supper usually does the trick.

The above photo required making a (THIRD!) batch of pancakes after supper and scrape the bottom of the syrup pan just to get this picture.  You BARELY got a picture.  So, yeah...it is edible.

Here is the recipe, which I doubled for my family of six (and will likely triple in the future.) 

1 c berries

1 T. butter

1/2 c. water

1/3 c, sugar (or honey)

1 t. cornstarch

Mix cornstarch and water and then all other ingredients to a saucepan and boil until berries have popped.  Reduce heat and simmer until the sauce has thickened.  

Super simple.  Super delicious.

Pineapple Angel Layer Cake

Delicate. Light. Just the right amount of sweet with a tad of tropical.

This is a perfect ending to a filling meal, summer meal, or a diet meal.

• 1 (20 ounce) can crushed pineapple, in juice, undrained
• 1 pkg. (4 serving size) vanilla pudding
  
• 1 cup thawed Whipped Topping
• 1 angel food cake
• fresh strawberries for garnish
  

1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
3. Refrigerate at least 1 hour. Top with strawberries just before serving.

Angel Food Cake, from Scratch

Angel food cake is a deliciously light and mildly sweet cake. The storebought versions are good, but I think every one ought to taste a homemade version at least once before they die. It does require a lot of eggs-but please. Don't just throw away the yokes (as they are not used.) Save them. Use them. FREEZE them, for heavens sake. But please, don't just throw them out. Thank you.

What you need:

*18 egg whites
* 2 teaspoons cream of tartar
* 1 pinch salt
* 1 1/2 cups white sugar
* 1 cup cake flour
* 1/2 cup confectioners' sugar
* 1 teaspoon vanilla extract



1. Preheat oven to 350.. Sift cake flour and confectioners sugar together 5 times and set aside.

2. In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.

3. Quickly fold in flour mixture. Pour into a 10 inch tube pan (don't grease).

4. Bake at 350 degrees F for 45 minutes.

5. When cooling, oddly enough, you need to turn the cake upside down so that it doesn't lose its height. You can do this by inverting the pan onto an upturned metal funnel. When you take it out of the pan, you will need to gently scrape the sides of the pan with a butter knife to loosen the sides but the bottom should pop right out with a hearty thump.

Christmas Meringues

Or in this case, POST Christmas Meringues.

YES...all these delectable, very HOLIDAY-ISH recipes are coming AFTER the holidays. I'm really organized and efficient that way.

But on the bright side~ here is a good way to use up all those extra candycanes that came off your tree and are cluttering every jar on every table in every room of your home.

These cookies are so delicious and SO light...and so guilt-free. Just my kind of cookie.

Not to mention, they have the added benefit of requiring FEW ingredients and ones that are almost always on hand. I love recipes that have all those things combined. They make me feel happy, whole, and comfortable.

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy.

Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes.

Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.

Bake at 225 degrees F for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool.

Store in an airtight container.

I usually make two batches at a time. Then, eat them all up in a day. (I'm kidding about that last part. Sortof.)

Some Sweets: Two in One

Most years for Christmas, I enjoy making mounds upon mounds of various Christmas candies and cookies. I deliver them to neighbors, the mailman, family and of course, Matt's work. This year I took it easy and made less than a HANDFUL of goodies-but enough of each to still share the love.

Oreo Truffles~ the recipe everyone already has...

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet chocolate chips, melted

2 T. white chocolate chips

Promptly eat several oreos. Hand over oreos to begging children also, lest you be unfair. THEN~

Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use. PS. Anytime I have leftover dipping chocolate, I find something to dip or drizzle. This time was raisins...and oh la la---I liked them almost as much as the oreos. Almost.)

Put the white chocolate chips in a sandwich baggy and pound away your frustrations. OR let little fingers pound until crushed with rolling pin or itsy kitchen drawer hammer. Both are great for pounding.

Sprinkle white chocolate crumbs on top of dark chocolate truffles~BEFORE they cool.

Ta-Da! Who knew four ingredients could be so elegant?!?

Now-for a recipe NOBODY has...

Peanut Butter Fudge.

When I got this fudge recipe years ago, I decided right then and there I would be devoted to it for the rest of my life. I no longer try other peanut butter fudge recipes. These are just too good. And for the record: Matt thinks so too.

Put 2 c. sugar and 2/3 c. milk into saucepan and boil to softball stage (or 235 degrees)

Remove from heat.

Add 1 c. EACH marshmellow fluff and peanut butter and then 1 t. vanilla. Stir well and pour into a greased 8x8 pan.

Cool. Slice. and E.N.J.O.Y.

PS. For my brittle recipe, go HERE.

Quick Turtle Cheesecake

This "turtle cheesecake" relates more to the Hare than the tortoise, because while I love cheesecakes-I hate the waiting involved. I am just too spontaneous (read: procrastinating) to fix recipes the night before. This recipe works well for me, because it requires only adequate "cooling" time and no "chill overnight or else" threats are to be found anywhere.

The "Turtle" part of this cheesecake, as opposed to my nephews thinking, has little to do with the real lumbering shelled animal and more to do with those luscious pieces of chocolatey caramel covered pecans. Oh yes. THOSE turtles are what we are referring to today...and this cheesecake does not disappoint in the way of marrying all flavors. Just look at that layer of caramel by the crust!

What? You can't see it!? Well, by all means: take a closer look....

Yeah. A picture IS worth a thousand words.

Without further ado, the recipe that makes people fall in LOVE with love handles.

Turtle Cheesecake

You'll need:

2 tablespoons unsalted butter
2 cups vanilla wafer crumbs
14 ounces individually wrapped caramels
1/2 cup semisweet chocolate chips
1 (5-ounce) can evaporated milk
1/2 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
2 (8-ounce) packages cream cheese, softened
2 eggs


1. Melt the butter and combine with the vanilla wafer crumbs. Press into the bottom of a 9-inch springform pan.

2. Place the evaporated milk in a 1-1/2 quart heavy saucepan, and melt the caramels in it over low heat. Remember- 14 OUNCES worth of caramel, not 14 caramels. (don't ask me why I find it necessary to specify this...) Heat and stir frequently until smooth. Pour mixture onto crust, and top with pecans.

3. In a large bowl, combine sugar, cream cheese, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after adding each egg.

4. Melt the chocolate, and combine with the cream cheese mixture. Pour over the carmel pecan mixture in springform pan.

5. Bake at 350F for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely.

You can thank me later...

Cashew Brittle

2 cups granulated sugar
1 cup light corn syrup
1/4 c. butter

2 1/2 cups raw cashews
1/2 cup water
1 1/2 teaspoons baking soda

Butter a cookie sheet and set aside. Mix water, sugar, butter and syrup in a 2 quart sauce pan. Bring to a boil.

Cook over medium low , stirring occasionally, until candy thermometer reaches soft crack stage (275°F)~about 30 minutes) Stir in nuts and continue cooking until thermometer reaches 295, hard crack stage (about 15 minutes more). Stire occasionally to keep nuts from burning. Remove from heat.

Quickly stir in baking soda and butter. Will harden rapidly.

Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.

*adapted from the Better Homes and Gardening cookbook

Pecansies

These ooey gooey bars are chock full of pecans and chocolate. A yummy alternative to a 'cookie' and a nice fall treat. Plus it is a great 'helper recipe'. Helper recipes are those that work well with lots of little fingers-I had twenty pint-sized flour covered ones helping me. What makes a good helper recipe you ask? Stirring with a spoon-not an electric beater of course!
Try them-they're good!

1 1/2 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. cold butter

Mix flour and brown sugar in a medium bowl. Cut in butter until coarse and crumbly. Press this mixture into a greased 13 x 9 inch pan and bake at 350 for 10-15 minutes or until golden brown.

Meanwhile: mix 3 eggs
3/4 c. sugar
3/4 c. corn syrup
2 T. butter, melted
1 t. vanilla extract

in the bowl. Once well blended, add about

1 3/4 c. chocolate chips or chunks
1 1/2 c. coarsely chopped pecans.

Pour overtop baked crust and return pan to oven to bake for 20-25 minutes more or until set. Cool completely and cut into bars.

Caramels dipped in Dark Chocolate

Yes. I DID just post four photos of the same exact thing. I am just delighting in the memory of these gorgeous bits of caramel heaven-a long DISTANT memory.

Randi from I Have to Say inspired me to make some of these bits of deliciousness when she posted the caramel recipe to cover apples this fall. I just happened to have the recipe book that she referenced (Better Homes and Gardens Cookbook) and set to work, making my own bits of concoction.

Here it is, if you dare tempt yourself.

1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla

In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.

Remove the saucepan from heat and add vanilla.

Grease an 8x8 inch pan that is foil lined and pour the caramel in to cool.

Once cooled, with a buttered knife or buttered kitchen scissors, cut into pieces. When I did this-it was an ABSOLUTE pain in my side because I tried cutting it without it having been cooled thoroughly. Don't make my mistake. PLEASE. Your head will thank me!

Meanwhile, put about 2 cups dark chocolate chips in a double broiler and add about a teaspoon of shortning. Stir until chocolate is melted then start dipping your caramels in it. Place on wax paper to cool.

Once cool you can decorate it by putting the leftover chocolate in a ziploc baggie and cutting off the tip. Then squeeze the chocolate out and make stripes, designs or WHATEVER.

Need I even MENTION these make great gifts?!?

Scrumdidllyumptious Company Icecream

A NEW version of coffee cake, this dessert pleases adult and children alike! It is perfect for company because you can make it the night before (or MONTHS before!) and freeze. Perfect to stock in your freezer for unexpected company as well!

It is made from chocolate and coffee icecreams-with crunchy cookie layers to boot!

To make this elaborate-looking but super simple (my FAVORITE kind!) dessert, you'll need:

1 pkg. Macaroon Cookies
2 Qt. chocolate ice cream
2 Qt. Coffee ice cream
1 cup hot fudge
1/2 cup heath (or toffee) pieces.

Crumble the cookies into pieces-larger chunks are perfectly acceptable-we are, after all, going for simplicity!

Grease a springboard pan and then sprinkle a thin layer of the cookies on bottom.

Spread 2 cups of coffee icecream on top of that. (This is the hardest part as the cookies and icecream sort of spread around at first).

Then spread 2 cups of chocolate icecream.

Then sprinkle another layer of cookie.

Then coffee.

Then chocolate.

Then cookie.

Then coffee.

Then chocolate.

Until all your stuff is used up.

Once there is not a millimeter left from the top of your springboard pan, sprinkle heath pieces all over the top.

Wrap up or bag (those HUGE gallon sized Freezer bags sure do come in handy!!!) and freeze.

Once company comes, slice it up and pour hotfudge on top.

This makes a pretty large icecream cake-so don't plan on making it for your sweetheart and eating the whole thing right away. It might take a few days... ;-)

For the record-I don't like coffee or the taste of coffee. But I LOVE this....

Autumn 'Brownies'

No-these aren't brownies. But, I didn't know what else to call them. I was thinking 'Pumpkin Triple Layer Cake'-but cake is not the right word. Brownies kind of imply chocolate, but just bear with me here...

They are good. I have made them BETTER before. Follow the recipe to a tee and you'll make the 'tastier version'. At the end of the recipe I will tell you how I botched it...


1 pkg. yellow cake mix
1/2 c. butter, melted
3 eggs
1 can 30 ounce can pumpkin pie mix (or just use pumpkin with added pumpkin pie spice)
1 5oz. can evaporated milk
1/2 c. sugar
1/4 c. flour
3 t. ground cinnamon

In a large mixing bowl-combine cake mix, butter and ONE egg until crumbly. Set aside 2/3 c. for streusel topping. Press remaining into the bottom of a greased 13x9inch pan.

Beat the remaining eggs. Add pie mix and milk. Pour over crust.

Combine last few ingredients with the reserved streusel crumbs and sprinkle on top of the pumpkin layer.

Bake at 350 for 45-50 minutes or until top is golden brown. Cool on wire rack for an hour, then refrdgerate for two hours (or until chilled) before cutting.

Now-for the BOTCHED story. I usually only make this come FALL-so, it has been a YEAR since I made it. And of course-I have plenty on my plate (so to speak) during THAT time. How is a girl to remember EVERYTHING, I ask you?!?!

For some reason I thought I had to cut the amount of canned pumpkin by HALF. Now-that was just plain DUMB. It wasn't nearly as DIVINE as it was last year. Don't make my mistake. Dump the WHOLE can right in the bowl. Your middle pumpkin layer will be twice as thick and twice as savory.

I will say this though, I am not overly disappointed-because with the REMAINING pumpkin-I made these:

Pumpkin Streusel Muffins

I do so LOVE muffins. Especially when they have a delicious brown sugar crumb coating like these bad boys!
I wish my husband felt the same way about muffins...I would make them SO much more!

1/4 c. butter, softened
1/2 c. sugar
1/4 c. BROWN sugar (I like the DARK)
2/3 c. canned (or cooked) pumpkin
1/2c. buttermilk
2 eggs
2 T. molasses
2 c. flour
2 t. baking powder
1 t. baking soda
1 1/2 t. pumpkin pie spice
1/4 t. salt

Streusel Topping:

1/3 c. flour
3 T. brown sugar
2 T. cold butter

Start by creaming the butter and sugars-add the rest of the wet ingredients and mix well. In a seperate bowl, mix all the dry ingredients together. Gradually add to 'wet' mixture-combine just until blended.

Fill up muffin papers or grease a muffin tin and fill 2/3 the way up.

Make the streusel topping by mixing flour and sugar and 'cutting' in cold butter until it is coarsely crumbled. Sprinkle atop each muffin.

Pop in the oven at 375 for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for a few minutes before removing.

These are the BEST when served with Maple Honey Butter! Actually it might be even be considered a SIN to eat them any other way...

Maple Honey Butter

1 stick butter, softened
2-4 drops maple extract/flavoring
2 T. honey

Mix well and serve. Add more or less honey depending upon your tastes. MMmmmmmm

Rainy Day Smores

A simple treat that kids love, and the best part is-they are a sweet treat WITHOUT turning on the oven!

Start with:

1 bag jumbo marshmellows
1 stick butter (or 1/2 cup)

Heat in Microwave together until butter is melted and marshmellows have 'blown up', about 2 minutes. Stir together well and add...

1 bag of Golden Grahams-or the cheapo version of it, in my case :-)

Butter a 13x9 inch pan and a large piece of wax paper.

Put half the graham cracker mixture in the pan and cover with wax paper-press fingers and palm of hand into the mixture through the wax paper until bottom of pan is coated and even with graham mixture.

Dollop spoonfuls of hotfudge sauce on layer and spread with spoon, as much or as little as you'd like. 1/2 cup would work nicely.

Then, add the rest of the marshmellow/graham mixture and repeat wax paper pressing process.

Let cool, slice and eat up.

They are a bit addictive, so be forewarned.

Homemade Sorbet

I should say, this recipe is adapted from the Ball Blue Book of Canning and any soft fruit can be substituted to accomodate the season.

I made strawberries because that is the season that we just got out of.

And it is GOOD. VERY good.

If you like strawberries, you will think this divine.

If you are addicted to sugar, this will not fail you.

If you are hot, this is COOL. VERY cool!

You will need:

4 cups sliced fruit-any soft variety (I used strawberries)
2 cups sugar
1 cup orange juice (I used pinapple because that is what I had)
2 T. lemon juice

Puree fruit in food processor or blender.

Add remaining ingredients to a saucepan and stir over heat until sugar dissolves.

Add fruit puree.

Add to a freezable container.

(Now, the BBB-that is, by the way, Ball Blue Book) says to put it in a 13x9 inch pan and once frozen, bring it out cut it up, puree it again. Put in freezer safe canning jars and freeze in individual portions.)

Here is what I did (since I don't want to waste freezer space OR containers...

I just plopped it into an empty (and recycled ;-) ) 1 gallon ice cream pail and froze that.

You can too.

Then, when you are ready to serve some, simply cut out hunks enough to fill the crowd-and save the rest for later.

Puree or blend said hunks until light and fluffy.

ALWAYS garnish. It makes things lovely. Mint is a good standby! ;-)

Fudgcicles

SUPER DUPER easy~only take four ingredients you always have on hand and they truly taste JUST as good as the store bought ones.

3 T. flour
1 c. sugar
4 c. milk
3 1/2 T. cocoa

Stir over medium heat: boil one minute then freeze!

Unless you have those cool popsicles containers with straw-be prepared for some sticky goodness!

Creamy Lemonade Pie

1 can (5 oz) evaporated milk
1 pkg. (3.4 oz) instant lemon pudding mix
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup lemonade concentrate
1 graham cracker crust

In mixing bowl, combine milk and pudding mix-beat on low speed for two minutes (mixture will be thick...)
In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate, then add pudding mixture. Pour into crust. Cover and refridgerate atleast four hours.

Garnish as you like. I garnished with pineapple mint from my herbie garden.

Can also be frozen

Apple Butter Spice Muffins

1/2 c. sugar
1 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
1/2 c. pecans (or walnuts), chopped
2 c. flour
2 t. baking powder
1/4 t. salt
1 c. milk
1/4 c. veg. oil
1 egg
1/4 c. apple butter

~Preheat oven to 400
~Combine spices and sugar in large bowl. Toss 2 T. sugar mixture with pecans in small bowl, set aside.
~Add flour, BP and salt to remaining sugar mixture
~Combine 'wet ingredients' and add to flour mixture, mixing just until moistened.
~Spoon 1 T. batter into each prepared muffin cup. Spoon 1 heaping tsp. apple butter into each cup. Spoon remaining batter evenly over apple butter layers.
~Sprinkle reserved pecan mixture over each muffin.
~Bake 20-25 mins or until golden brown and wooden toothpick inserted comes out clean. Immediately remove from pan-cool on wire rack for 10 minutes. Serve warm or cold.