Strawberry Tart

I made this tart for Mother's Day using berries we got at the Farmers' Market. The recipe is from Simply in Season. Easy, fast, and very yummy!

For the crust:
1 cup flour
1/3 cup butter
2 tbsp powdered suger
In a mixing bowl, mix together until crumbly, with no pieces bigger than a pea. press into a 9-inch pie pan or tart pan. Bake at425 for 10-12 minutes until golden. Cool.

For the filling:
1 cup sugar
3 tbsp cornstarch
1 cup mashed strawberries
1/2 orange juice
Blend in saucepan and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
Add 2 tbsp. lemon juice and cool completely.
Stir in 4-6 cups whole strawberries, then pour into crust. Chill 3 hours.

Then top chilled tart with whipped cream:
1 cup heavy whipping cream
1-2 tsp vanilla extract
1/4 cup powdered sugar

Beat with electric mixer until semi-stiff peaks form.

Semi-Homemade

I got this recipe from a friend and made it for Easter. It makes tons and they were almost completely gone so I think it was a big hit. I just copied and pasted from the Pillsbury website so obviously you don't have to use the name brand stuff. The only thing I did differently was add 1/4 tsp salt when I added the vanilla to the chocolate mixture. You could easily substitute your favorite cookie dough recipe for the the bought stuff too, but I was making a lot this Easter and appreciated a semi-home recipe.  

INGREDIENTS

1/2

cup LAND O LAKES® Butter, melted

2

cups graham cracker crumbs (32 squares)

1

bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1

bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

1

can (14 oz) Eagle Brand® Sweetened Condensed Milk

1

tablespoon LAND O LAKES® Butter

1

teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• 2In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• 3Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• 4In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• 5Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

Apples Going Bad

When apples start to go bad I hate throwing them out so I usually hurry and bake something with them. Dan loves anything apple so that makes it easy. I made apple bars last night with MaryGrace while he was at class. I thought it'd be a good wintery treat for him when he got home. Plus, he could take them to work to share with the guys so they aren't around here all day for me and MG to eat.

Apple Bars

1 cup packed brown sugar

1/4 cup vegetable oil

1/4 cup milk

1 large egg

2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1 1/2 cups chopped peeled apples (I got this from one apple, the recipe says two)

1 cup chopped walnuts

Spice Glaze (below)

1.     Heat oven to 350 degree. Grease bottom and sides of 13x9x2

2.     Mix brown sugar, oil, milk and egg in large bowl. Stir in flour, baking soda, cinnamon, nutmeg and cloves. Stir in apples and walnuts. Spread in pan. (It's sticky so I used a spatula to spread. It's also a very thin dish - I thought I grabbed the wrong size pan at first but it cooked up nicely.)


3.     Bake about 20 minutes (mine took about 15 but me oven runs a little hot). Cool 30 minutes. Drizzle with Spice Glaze. Cut into 2 inch squares.

Spiced Glaze

3/4 cup powdered sugar

1/4 tsp cinnamon

1-2 TBLS apple juice or milk

mix all ingredients until smooth and spreadable. The glaze really does finish this dish off. I don't normally make the little stuff recipes call for but did here and loved it.   

Winter Squash (pumpkin) Bars

I brought these into work today and they were gone before lunch. They make a VERY moist crumb. Absolutely delicious and a good way to use of leftover canned pumpkin which is exactly what I used it for! This is from the "Fall" section of my new cookbook, Simply In Season. I made a half recipe, but I will post the full.

As the title is Winter SQUASH Bars, I am very interested in trying to make it with a different kind of squash, I wonder if the flavor will change at all. Has anyone every done that? Have you used a butternut or acorn squash in place of pumpkin for a dessert recipe?

Winter Squash Bars
Yields 24 "bars" when cut in bar form. I just left it in the pan and scooped it out.

Preheat oven to 350 F.

2 cups winter squash or pumpkin
3/4 cup oil
1 1/2 cups sugar (WOA, that's a lot of sugar, I cut it down a bit..)
4 eggs
1 tsp vanilla
1/2 tsp salt
Beat together in a mixing bowl all of the above ingredients

1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Sift all of the above into a separate bowl. Mix the wet in with the drive. Don't overmix. Pour into a lightly greased 11x17 inch jelly roll pan (or whatever fits/is the equivalent that you have). Bake in preheated over for 25-30 mins.

Mine baked for about 15 mins longer at least.

Cherry Tarts

I had some cherries that were a little past ripe and I wanted to use them up so I kind of experimented a little with puff pastry. It was so simple that it's not really a recipe. I think they turned out pretty good; not knock-you-down delicious, but good.

Start with a bowl of cherries. I didn't have very many; there were maybe two dozen or so. Make sure you get the pits out, which is messy business but worth it. Toss the pitted cherries with some flour and sugar and let them sit for awhile to get nice and juicy. You could also add some almond or vanilla extract too.

Unwrap your puff pastry and let it thaw for a bit. The box says 45 minutes but I didn't wait nearly that long; it was more like 20. I rolled it out a little with a rolling pin and then cut it into twelve little squares. The squares were big enough to fit in the cups of a muffin tin with the corners peeking up a little bit.

Then place a couple of cherries in each little pastry cup.














I sprinkled a few of them with some ground almonds too.
Then bake them at 400 degrees for 10-15 minutes until the pastry is puffed up and browned on the edges and the cherries are bubbly.















Then remove the little tarts from the muffin pan, and drizzle them with a mixture of 1 cup powdered sugar/1 tsp of milk/1 tsp. vanilla. (You may have to play with this ratio for the right consistency for the glaze...I just eyeballed it until it was the right thickness.)














Then, eat them up!

Fruit Pizza

When I was getting married one of my bridal showers was a kitchen-themed shower.  On that day my mother in law gave me a little book of recipes that she had complied herself.  Some were old recipes from her own mother, some were of her kids' favorites and some were relatively new recipes that she had lots of positive comments on the first time she made them.  She photocopied the orginal recipe to preserve others' handwriting and such.  It was a very thoughtful and heartfelt gift. 

I use those recipes often.  There are still some that I haven't tried at all.  I suppose I should make it a goal to try each one.  But the ones I've tried have all been successes!

This recipe is one that my sister especially liked the first time that I made it.  Since today is her birthday and she happens to be with us this morning (a rare treat!!!) I decided to make it for her.  And I even remembered to take a picture.  This dessert can be as pretty as you have time to make it. 

Fruit Pizza

Crust -
1/4 c butter or magarine, softened
1/2 c sugar
Cream together.  Add:
1 egg
1/2 t vanilla
Blend well.  Add:
1 1/4 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Mix well. Cover and chill for 30 minutes, until easy to handle. Press dough into a greased baking sheet or 12-14 in round pizza pan.  Bake at 350 degrees for 12-14 minutes, until golden brown.  Cool completely.

Cream Cheese Mixture -
4 oz softened cream cheese
1/4 c powdered sugar
Cream together until smooth. Add:
1 c whipped topping
Blend together.  Spread over cooled crust.

Suggested Fruit Toppings -
1 firm banana
1 c sliced strawberries
8 oz can mandarin oranges, drained
2 kiwi, peeled and sliced
1/3 c fresh blueberries
Arranged as desired.

Glaze-
1/4c suager
1/4 c water
1/4 c orange juice
2 t cornstarch
Bring to a boil in saucepan, stirring constantly.  Boil 2 minutes or until thickened.  Cool to room temp (about 30 minutes).  Brush over fruit.  Store in fridge.

Pumpkin Roll

We're having a little New Year's gathering tonight (I don't think we can even call it party). I have corned beef and red potatoes in the crock pot and some other goodies but the one thing I made that I never have before is a pumpkin roll. I've wanted to make one for some time but never got around to it. I used Barb's recipe at Bless Us Oh Lord and it came out perfect. Happy New Year to all!

Vegan Chocolate Avocado Cake

Vegan Chocolate Avocado Cake

Shared via AddThis

I'm posting this here, so I don't forget about it. It may be the perfect cake for Charles. It includes a homemade "buttercream" frosting recipe that's dairy-free!

Tiramisu

The Italians are geniuses! They figured out a way to have their dessert, coffee and nightcap all on one plate; and it's delicious! Most of you don't know me, but I am Italian, my last name is not, but my grandmothers maiden name is Galardi, okay..... :)

I love, love, love this recipe!! I only really make it a couple times a year, but I should make it more often. It's great for company or a crowd. I know most Tiramisu recipes have raw egg in it, but this one does not. It can also be halved very easily, I just never have. Enjoy!!


Servings: 12-15 servings
Source: adapted from "Young and Hungry" by David Lieberman

Ingredients
1 cup heavy cream
1 pound (16 oz.) mascarpone cheese
1 teaspoon vanilla extract
1 cup superfine sugar
3-4 cups very strong brewed coffee, cooled
2 packages of ladyfingers (it's about 48 to 50 ladyfingers)
3-5 tablespoons white rum
cinnamon
unsweetened cocoa powder

Directions

1. Beat the heavy cream, mascarpone, vanilla extract, and sugar in a mixing bowl with an electric mixer until mixture holds soft peaks.
2. Dip ladyfingers in the coffee for a second or two, just enough to moisten them, but not enough to soak them. Line the bottom of a 9 by 13-inch pan with them.
3. Using a pastry brush, dab each ladyfinger with some rum.
4. Spoon half of the mascarpone mixture on top of the ladyfingers and smooth out in a even layer.
5. Sprinkle with cinnamon and a generous layer of cocoa powder.
6. Make another layer of ladyfingers, dab them with rum. Spoon the rest of the mascarpone mixture over the ladyfingers and sprinkle with cinnamon and cocoa powder.
7. Make up to a day in advance (but at least 4 hours) and keep in the fridge.
8. Serve cold right from the pan.

Peanut Butter Pie

I have been making this recipe for a couple years now for gatherings. So I decided to make it last weekend for Memorial Day festivities. This is always a crowd pleaser, and it makes 2 pies! You can take both to the get together or take one and then have another one at home just for your family. Enjoy!

Source: Taste of Home

Servings: 2 pies (6-8 servings each).

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup peanut butter
• 1 tablespoon milk
• 2 cups Domino® or C&H® Pure Cane Powdered Sugar
• 1 carton (12 ounces) frozen whipped topping, thawed
• 2 graham cracker crust (9 inches)
• Dry roasted peanuts (optional; I didn't do this)
  

Directions:

In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.


*Sorry no pictures this time!

And Dessert Alert

Just in case anyone hasn't had a chance to check in at Confabulation in the Kitchen lately, I made those Chocolate Oatmeal Chippers and oh my, are they good! I thought the batter was yummy even before it was cooked. Then the bars came out of the oven, and I thought they were delicious. I froze them in an effort to make them last longer, so of course this morning I already had a few thawing out for me to eat, and they were even better than I remembered after they thawed, so they freeze well, too! In bar form these are quick, easy and scrumptious treat!

Lemon Bars

I don't know about all of you, but lemon bars just scream SUMMER. My husband loves them, but finally told me he doesn't really care for the boxed, premixed kind; he says they're too "chalky" for him. Since we had some friends over this weekend, it was the perfect time to try these out. Luckily, all the ingredients are pantry staples, except the amount on lemons. The crust is basically a shortbread cookie...YUM! These are so easy, I know I'll never go back to the boxed mix again.

I got this recipe from Ina Garten (my favorite!)

Ingredients

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
  
• 1 cup freshly squeezed lemon juice (4 to 6 lemons)
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut and dust with confectioners' sugar.

Cream Soda-Toffee Cupcakes

I haven't made cupcakes since I was a little kid. Boy, I was missing out! These are really good. I found this recipe was in this months Better Homes and Gardens magazine.

Ingredients
2 cups all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

½ cup butter, softened

¾ cup granulated sugar

¼ cup packed brown sugar

3 eggs

1 tbsp. molasses

1½ tsp. vanilla

½ cup buttermilk

½ cup cream soda (not diet)

¾ cup toffee pieces

1 recipe Brown Butter Frosting

Directions

1. Preheat oven to 350 °F. Line 18 2½-inch muffin cups with paper bake ups; set aside
2. Combine flour, baking powder, baking soda, and ¼ teaspoon salt; set aside.
3. In large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combine. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
4. Alternately add flour mixture, butter milk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in ½ cup of the toffee.
5. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched.
6. Cool in pans on racks 5 minutes, remove from pans; cool.
7. Frost; top with the remaining toffee.

Brown butter frosting
½ butter, divided
2 cups powdered sugar
½ tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
2 tbsp. buttermilk

In a sauce pan heat ¼ cup butter over medium-low heat until lightly brown, about 8 minutes; let cool. In a bowl, beat ¼ cup of softened butter on medium for 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg and salt. Beat in the buttermilk until spread able. Use immediately.

Puff Pastry Pudding Cup

I made this for dessert on Valentine's Day. It's a very simple and inexpensive dessert. It reminded me of a custard pie we had on our honeymoon in Dublin.

Ingredients
puff pastry shells
french vanilla instant pudding
fresh fruit-I used strawberries, blackberries and kiwi

Directions

1. Bake puff pastry shells according to the package; let them cool.
2. Prepare instant pudding according to the package.
3. Pipe the pudding in to each shell; I used a zip lock bag for this.
4. Cut up the fruit, and place on the pudding and on the plate.

*Each package of puff pastry shells contain 6 shells, but you can bake as many as you need. One package of pudding will fill all 6 shells.

Holiday Treat

Every year at my grandmother's Christmas party, there is a Christmas gift that each family receives. And covets. It is the carmel corn that my aunt Ann makes. And yesterday, my friends, Christmas came early!!

Aunt Ann came to see our new home here since she just lives about an hour away and she brought lunch. And dessert. Carmel corn in the cutest little Halloween bags. I'd share a picture but there are none because it is all very gone now. And I had to fight for my share as Peter kept returning to the pantry the whole time I was visiting!! But rest assured, I had a whole cereal bowl to myself.

So I've never used this recipe yet. But I wouldn't let Aunt Ann leave until she wrote it down for me. Which she graciously did. I've put the ingredients on my Peapod order, but I'm wondering if I'll be able to wait until Wednesday to make a batch of it. I might have to take them off Peapod and make a run to Dominick's. We'll see.

I can't wait for our Christmas treat!

Without further ado....the recipe:

Carmel Corn

26 c popped popcorn (about 1 c unpopped)

1 c butter or margarine, melted (or half and half...whatever)

1 3/4 c light brown sugar

2/3 c light corn syrup

1 t salt

Heat oven to 225 degrees. Heat ingredients on stove top over medium to medium-high heat until it reaches a low boil stirring constantly. This will take about 20 minutes. Then let boil without stirring for 5 minutes. Remove from heat. Stir in

1/2 t baking soda

1 t vanilla

Pour over popcorn kept warm in the oven. You'll need either several cookie sheets with sides or a very large roasting pan to hold the popcorn. Stir every 15 minutes or so for 1 hour at 225 degrees. Pour onto wax paper or paper bags to cool.

Notes:

*Add a cup or two of spanish peanuts, but don't be alarmed when they fall to the bottom of the pan and don't stick to the mix. Aunt Ann said they just don't stick well.

*Aunt Ann recommends using Domino's brown sugar as she has found it to melt the best thus resulting in the best carmel corn ever!

One Year

So we're having a gathering of family this Sunday to celebrate Charles. Because it will be his first birthday. So this is the menu we're planning.

Slower Cooker Italian Beef Sandwiches
rolls
Potato Salad
Cucumber Salad
chips
soda
some sort of jello-fruity dish
Eclair Dessert

I'm responsible for the sandwiches, cucumber salad, and dessert. So here are a few of the recipes.

Slower Cooker Italian Beef Sandwiches
3 lb round or shoulder roast
8 oz jar of pepperoncini with juice - no stems
3 cloves garlic
2 t oregano
1 can beef broth
1 can beer (optional)
S&P to taste

Place in slow cooker on low until done. I don't remember how long it takes and the recipe doesn't specify, so I'll try to come back and let you know. I'm going to check it at 5 hours. Shred beef and serve on (sweet italian) rolls with provlone cheese.

Eclair Dessert
my grandma's recipe
2 pkgs graham crackers
2 pkgs instant french vanilla pudding
8 oz cool whip
frosting:
2 squares unsweetened chocolate
2 T butter
1 1/2 c powdered sugar
4 T milk

Mix pudding with 3 cups of milk and beat. Add cool whip. Line a 9x13 pan with whole graham crackers. Pour 1/2 pudding mixture over crackers. Add another layer of crackers. Add remaining pudding mixture. Top off with a final layer of crackers.
Melt butter and chocolate together. Add sugar and milk, beat until smooth. Spread on top layer of crackers.
Keep refrigerated after preparation until serving, at least about 2 hours.

Look out! I'm on a roll!

I have made these two desserts recently and more than once. The biggest plus about these: they are easy! I love easy homemade desserts.

Cocoa Brownies from Good Housekeeping Favorite Recipes: Cookies!
Prep: 10 min
Bake: 25 minutes
1/2 c flour
1/2 c unsweetened cocoa
1/4 t baking powder
1/4 t salt
1/2 c butter (1 stick)
1 c sugar
2 large eggs
1 t vanilla

Preheat oven to 350. Grease 9 inch baking pan. Melt butter in saucepan over medium heat. While butter is melting combine flour, cocoa, baking powder, and salt. Remove melted butter from heat. Stire in eggs, one at a time, until well-blended; add vanilla. Stir flour mixture into sugar mixture until blended. Spread batter evenly in pan. Bake until toothpick inserted 2 inches from center comes out almost clean about 25 minutes. Cool completely in pan on wire rack.

Cookie Dough Balls (Post No. 2 Today!)

I am noticing a pattern in myself...I am making lots of desserts lately which is bad because Lent is upon us. I do not give up sweets as there are other things that I sacrifice (enough high horse already!) but since most other people give up sugary goodness I should not add to their agony. BUT I did promise that I would post this recipe last week and I haven't done it yet.

In an effort to stop the dessert madness, I have chosen some other foods that I have been wanting to make: Look for recipes for Curried Egg Salad (mayo replaced with plain yogurt!), Black Bean burgers and Turkey Empanadas (that one will be a challenge).

So without further ado.

Oh, and THE NOTES that are with this recipe are NOT mine, they are the author's of the recipe I got it from...the blog which I cannot remmeber. :( sorry yo.


COOKIE DOUGH BALLS
What I ended up doing was using my cookie dough scoop to form rough shapes on a cookie sheet. Then I placed them in the freezer for approximately 15 minutes. After chilling them, I was then able to roll them into balls. After rolling them out, I placed them back in the freezer for 15 minutes before dipping.
I found the best way to dip these was to use a fork. Place the rolled dough on a fork and immerse it in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto a baking sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. Drizzle some melted chocolate over the top and smooth it over

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (I omitted these)
1-1/2 lbs semi-sweet chocolate candy coating, chopped (I used the same chocolate recipe for these as I did the chocolate covered pretzels)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts.

Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 or until firm.

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

If desired, remelt remaining candy coating and drizzle over candies. (I drizzled white chocolate over mine - approx. 1/2 cup chips with 1/2 tsp shortening.) Store in the refrigerator.

Creme de Menthe Bars

Alllllrighty, story time!

When I was at Purdue, the dining hall of the dorm that I lived in (Windsor, for all you Boilermakers) would make brownies with creme de menthe frosting. They only made them maybe 2-3 times a month, but when they did, I would eat like 4 of them and then my roomie and I would sneak more out to devour later. Later being as long as we could possibly hold off. It was a well known fact on my floor that I was addicted to these. Not the brownie so much as the amazing creme de menthe frosting!! I love green mint. I even had floormates bring me brownies before I made it down to the dining hall to know that they were there!

Well this past weekend a friend had made creme de menthe bars and it was like being back in the dining hall again so I just had to have the recipe. I made it last night NOT EVEN THINKING about the fact that TODAY is ASH WEDNESDAY!!!!! ARRRGGGG. No snacking, small meals etc. So, what's a girl to do? I brought it to my office and all my minions are going to eat it for me...Of course, I did taste it...a few times last night pre midnight hour. It consists of one layer is graham cracker/chocolate, then a layer of creme de menthe frosting, then a layer of chocolate. It is delicious, but a tad too rich for me. I don't care too much for the graham cracker part. I think next time I would just make brownies or chocolate cupcakes or chocolate cake with the frosting. Now that I have an understanding of how to make it with the creme de menthe, the world is my oyster...or mint?

One point to note: the recipe doesn't say to grease the pan, but believe me there is enough butter in this thing, so I would recommend putting al ayer of wax paper down beforehand.


Creme de Menthe Bars
1 1/4 cup butter or margarine
1/2 cup cocoa
3 1/2 cups sifted powdered sugar
1 beaten egg
1 tsp vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups chocolate chips

1. In saucepan combine 1/2 cup butter and cocoa. Stir until well blended. Remove from heat. Add 1/2 cup powdered sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press into a 13x9 in pan.

2. Melt another 1/2 cup butter. In a small bowl combine melted butter and creme de menthe. At low speed, beat in remaining 3 cups powdered sugar until smooth. Spread over chocolate. Chill 1 hour.

3. In small sauce pan combine 1/4 cup butter and chocolate chips. Stir over low heat until melted. Pour over mint and chill.

Let warm to room temp before cutting.

Daniel's Dumplings

I finally made apple dumplings on Saturday afternoon and it was a lot fun! Anne came over with the baby and she, of course, helped me out. Truth be told, I'm not too good when it comes to dough so her tips were a huge help.

Apple Dumplings

An easy recipe for a warm fall treat

• 4 apples, thinly sliced (the cook book is old and two apple of our modern size will work fine. I think apples were smaller back when this recipe was written)
• 1/2 cup of sugar
• 3/4 teaspoons of Cinnamon

Mix all three ingredients together in bowl and set a side while making the dough.

• 2 cups flours
• 1/2 butter
• 3/4 teaspoon of salt
• 5-7 tablespoons of ice water

In mixing bowl combine flour and salt. Cut in butter with two knifes or pastry blender. Add 5 to 7 tablespoons of ice water until dough in manageable. Once dough is manageable form a ball, then divide the ball into two smaller balls. Roll each ball into a 10 inch square (square-ish will work fine) then cut 4 equal size squares. In the end you should have 8 dough sqares.

Fill each square with about 2 tablespoons of apple mixture. Top off with a little butter. Pull 4 corners of square together and pinch together so no juices leak out. Egg wash can be brushed on top of dumplings if you wish. Bake at 350 degrees for 20-30 minutes.

Serve to a loving fiancé and you have yourself a successful recipe!

Peeling the apples


Sugar, cinnamon, and set a side

The dough was a eaiser than it usually is for me

This part is always the hardest for me, not this time though, I'm a champ!

Butter on top and they're ready to be wrapped

My first, of many to come, Apple Dumplings!