Rustic Autumn Fruit Tart Recipe

Prep Time: 15 Min  Cook Time: 30 Min  Ready In: 1 Hr 45 Min

Yield 1 - 8 inch tart

Ingredients
1/2 cup butter, chilled
1/2 cup cream cheese
1 1/2 cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
1/4 cup orange juice
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 tablespoons cornstarch
1/2 cup apricot jam, warmed

Directions
1.Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
2.Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
3.Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
4.Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
5.Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutritional Information
Amount Per Serving Calories: 361
Total Fat: 17g
Cholesterol: 46mg

One Bowl Brownies Recipe

Yield 2 dozen




Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3.Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4.Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Nutritional Information
Amount Per Serving Calories: 398
Total Fat: 24.1g
Cholesterol: 83mg
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Five Minute Ice Cream Recipe

Prep Time: 5 Min Ready In: 5 Min

Yield 4 Servings

Ingredients
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

Directions
1.Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutritional Information
Amount Per Serving Calories: 258
Total Fat: 14.8g
Cholesterol: 54mg

Peanut Butter and Banana French Toast Recipe

Prep Time: 10 Min  Cook Time: 5 Min  Ready In: 15 Min

Yield 2 servings

Ingredients
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

Directions
1.In a small bowl, lightly beat the egg and vanilla together.
2.Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Nutritional Information
Amount Per Serving Calories: 346
Total Fat: 23.2g
Cholesterol: 136mg

Peach Pie the Old Fashioned Two Crust Way Recipe

Prep Time: 30 Min  Cook Time: 45 Min  Ready In: 1 Hr 15 Min

Yield 8 servings

Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions
1.Preheat the oven to 450 degrees F (220 degrees C).
2.Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3.Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4.Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutritional Information
Amount Per Serving Calories: 428
Total Fat: 19.8g
Cholesterol: 34mg

Nutritional Information Peach Pie the Old Fashioned Two Crust Way Servings Per Recipe: 8

Amount Per Serving
Calories: 428
Total Fat: 19.8gCholesterol: 34mgSodium: 358mgTotal Carbs: 58.6g Dietary Fiber: 2.1gProtein: 4.7gVI

Blueberry Zucchini Bread Recipe

Prep Time: 15 Min  Cook Time: 50 Min  Ready In: 1 Hr 45 Min

Yield 4 mini-loaves

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutritional Information
Amount Per Serving Calories: 461 | Total Fat: 19.9g | Cholesterol: 53mg

Melt In Your Mouth Blueberry Cake Recipe

Prep Time: 30 Min  Cook Time: 1 Hr Ready In: 1 Hr 30 Min

Yield 1 - 8 inch square cake

Ingredients
1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2.Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
3.Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
4.In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
5.Bake for 50 minutes, or until cake tests done.

Nutritional Information
Amount Per Serving Calories: 206
Total Fat: 8.8g
Cholesterol: 55mg

Nutritional Information Melt In Your Mouth Blueberry Cake Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 8.8g Cholesterol: 55mg Sodium: 157mg Total Carbs: 29.2g Dietary Fiber: 0.9g Protein: 3.2g

Strawberry Angel Food Dessert Recipe

Prep Time: 15 Min  Ready In: 15 Min

Yield 1 - 9x13 inch dish

Ingredients
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Directions
1.Crumble the cake into a 9x13 inch dish.
2.Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3.In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Nutritional Information
Amount Per Serving Calories: 261
Total Fat: 11g
Cholesterol: 27mg

Spicy Oatmeal Raisin Cookies Recipe

Prep Time:  15 Min  Cook Time: 12 Min  Ready In: 50 Min

Yield 3 dozen

Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Nutritional Information
Amount Per Serving Calories: 144
Total Fat: 6.3g
Cholesterol: 19mg

Brownie Frosting Recipe

Prep Time: 5 Min  Cook Time: 10 Min  Ready In: 15 Min

Yield 1 9x13-inch pan of brownies

Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract

Directions
1.Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

Nutritional Information Amount Per Serving Calories: 219
Total Fat: 10.1g
Cholesterol: 16mg

Chocolate Peanut Butter Cup Cookies Recipe

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 1 Hr 10 Min

Yield 3 dozen

Ingredients

1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Nutritional Information

Amount Per Serving Calories: 230
Total Fat: 13g
Cholesterol: 26mg

Cut-Out Cookies in a Flower Pot Recipe

Yield: 6 dozen

Ingredients

2 cups butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon butter flavored extract
7 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

1.Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2.CHILL 3-4 hours or overnight before using.
3.Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4.Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5.Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Nutritional Information

Amount Per Serving Calories: 126
Total Fat: 5.5g
Cholesterol: 25mg

Mother's Day Pie Recipe

Yield: 1 - 9 inch pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
2.In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
3.Bake in preheated oven for 35 to 40 minutes. Chill before serving.

Nutritional Information

Amount Per Serving Calories: 251  Total Fat: 13.1g   Cholesterol: 102mg

Mother's Day Garden

Prep Time: 25 Min Ready In: 35 Min

Yield: 12 servings

Ingredients
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies® cereal
Fresh strawberries, pineapple, blueberries, kiwifruit, apples and/or raspberries
Canned frosting or decorating gel
Food coloring

Directions
1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3.Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
4.Cut fruits into flower shapes and arrange on top. Use tinted frosting to add flower stems and grass. Cut into 2-inch squares. Serve the same day.

Footnotes

Microwave Directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme OR 4 cups miniature marshmallows can be substituted for 1 (10 oz.) package regular marshmallows. Diet, reduced calorie or tub margarine is not recommended.

Nutritional Information
Amount Per Serving Calories: 157 | Total Fat: 3.2g | Cholesterol: 8mg

Swedish Cream with Strawberries Recipes

Prep Time: 10 Min Cook Time: 5 Min Ready In:15 Min

Yield: 8 servings

Ingredients
1 cup sour cream
1/2 cup white sugar
1/2 cup plain yogurt
1 teaspoon vanilla extract
3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
2 cups whipping cream
2 cups fresh strawberries, cleaned, hulled and sliced

Directions
1.Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2.Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Nutritional Information
Amount Per Serving Calories: 357 | Total Fat: 28.4g | Cholesterol: 95mg

Chocolate Eclair Cake Recipe

Prep Time: 20 Min Cook Time: 3 Min Ready In: 2 Hrs 25 Min

Yield: 1 9x13 pan

Ingredients
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Directions
1.In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2.In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3.Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4.To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
5.Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutritional Information
Amount Per Serving Calories: 414 | Total Fat: 15.4g | Cholesterol: 10mg

Italian Cheesecake Recipe

Prep Time: 25 Min Cook Time: 50 Min Ready In: 4 Hrs 15 Min

Yield 6 9-inch cheesecakes

Ingredients

* 8 eggs
* 4 cups white sugar
* 2 tablespoons imitation vanilla flavoring
* 1 teaspoon anise extract
* 1 teaspoon grated lime zest (optional)
* 1 teaspoon grated lemon zest (optional)
* 4 pounds ricotta cheese
* 1 (12 ounce) bag semisweet chocolate chips
* 1 tablespoon all-purpose flour
* 6 (9 inch) prepared graham cracker crusts

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

Dessert Pear Creme Brulee Recipe

Ingredients Yield:10

* 2 1/4 quarts(9 cups) whipping cream(not whipped cream)
* 20oz of granulated sugar
* 16oz pear puree
* 3 cups of egg yolks
* 1/2oz vanilla extract

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the pear puree while stirring the mix
6. Add the vanilla extract while stirring the mix
7. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
8. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
9. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
10. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Dessert Pumpkin Creme Brulee Recipe

Ingredients Yield:10

* 1LB pumpkin puree
* 2 quarts whipping cream(not whipped cream)
* 1LB of granulated sugar
* 1oz pumpkin pie spice
* 3 cups of egg yolks

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the pumpkin puree & pumpkin pie spice while stirring the mix
6. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
7. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Dessert Raspberry Creme Brulee Recipe

Ingredients Yield:10

* 2 1/4 quarts(9 cups) whipping cream(not whipped cream)
* 1LB of granulated sugar
* 7.5oz raspberry puree
* 3 cups of egg yolks
* 20 raspberries

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the raspberry puree while stirring the mix
6. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
7. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy. Put some raspberries on top of each brulee if desired.

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