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Purple Plum Pie
SUBMITTED BY: Jane
Ingredients:
4 cups sliced fresh plums
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 (9 inch) unbaked deep dish pastry shell
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine
Directions:
1. In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.
Matzo Apple Kugel
Submitted by: Sue
Ingredients:
4 matzo crackers, crushed
3 eggs, beaten
1/4 cup white sugar
1 teaspoon salt, divided
1/2 teaspoon lemon juice
1/3 cup applesauce 3 Granny Smith apples - cored, peeled and
chopped
1/2 cup dried cranberries
1/4 cup white sugar
1 teaspoon ground cinnamon
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
Brownie Pudding Cake 1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts
3/4 cup firmly packed light brown sugar
1 1/3 cups boiling water
garnish: whipped cream and chocolate shavings
Preheat the oven to 350 degrees F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and he vanilla, add flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Serve the cake hot with ice cream.
Loaded Oatmeal Cookies
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.
Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes.
Lemon Ricotta Cheesecake1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
5 large eggs
1 lemon, zested
3/4 pound ricotta cheese
1 recipe Citrus Thyme Sauce, for serving, recipe follows
Preheat the oven to 375 degrees F.
In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.
In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth.
Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight.
Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.
Citrus Thyme Sauce:
8 tablespoons butter
1 cup sugar
1 grapefruit, skin and pith removed and segments cut away
1 lemon, skin and pith removed and segments cut away
1 lime, skin and pith removed and segments cut away
1 Satsuma tangerine, skin and pith removed and segments cut away
1 teaspoon fresh thyme leaves
1 cup cognac-based liqueur (recommended: Grand Marnier)
Set a 10-inch saute pan over medium-high heat and add the butter, sugar, grapefruit, lemon, lime, tangerine and thyme. Once the butter and sugar have melted, about 2 to 3 minutes, remove the pan from the heat and add the cognac-based liqueur into the pan. Ignite with a long kitchen match and when the flames subside return the pan to the heat. Continue to cook until the sauce is slightly thickened, about 10 minutes. Remove from the heat and serve with the cheesecake.
Strawberry Shortcake 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.
Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.
Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.
Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.
Tortilla Dessert Wraps
1/2 cup almond paste
4 (8-inch) flour tortillas
1 cup mini-marshmallows
1/2 cup milk chocolate chips
1/2 cup coconut flakest
Whipped cream, for topping
Vanilla ice cream, for serving
Preheat a grill to low.
Spread almond paste evenly on each tortilla. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla. Roll the tortilla up and wrap in heavy-duty foil; seal tightly. Grill over low heat until heated through, about 5 to 10 minutes. Remove foil and place on a plate. Garnish with fresh sweetened whipped cream or prepared whipped topping. Serve vanilla ice cream on the side.
Layered Fruit Dessert 1 mango, peeled and cut into cubes
2 tablespoon orange juice
1/4 cup vanilla or plain yogurt
1 pint strawberries (hulled and sliced), blueberries or blackberries
2 kiwis, peeled and sliced
In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries
Lemon Curd Trifle with Fresh Berries 6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
CHERRY-EGGNOG BISCOTTI Preparation time: 45 minutes
Baking time: 45 minutes
Cookie 2 1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
6 tablespoons LAND O LAKES® Butter, softened
3 LAND O LAKES™ All-Natural Farm-Fresh Eggs
1 teaspoon rum extract
1 cup dried cherries, chopped
Glaze 1 cup powdered sugar
1/2 teaspoon rum extract
1 to 2 tablespoons milk
• Heat oven to 325°F. Line ungreased cookie sheet with parchment paper.
• Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Increase speed to medium; add eggs and 1 teaspoon rum extract. Beat until well mixed. Stir in cherries.
• Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands. Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared baking sheet; flatten each log to about 2 inches wide. Bake for 20 to 25 minutes or until set. Cool 10 minutes on cooling rack covered with parchment paper.
• Reduce oven temperature to 275°F. Remove logs from parchment; cut into 3/4-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down. Bake for 13 minutes. Turn over; continue baking an additional 12 to 14 minutes or until lightly browned. Remove from cookie sheets. Cool completely.
• Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired consistency. Drizzle glaze over cooled biscotti.
3 dozen biscotti
Nutrition Facts (1 biscotti)
Calories 90
Fat 2.5 g
Cholesterol 25 mg
Sodium 110 mg
Carbohydrate 16 g
Dietary Fiber <1 g
Protein 2 g
HOLIDAY ORANGE NUT BREAD Preparation time: 25 minutes
Baking time: 35 minutes
Bread 1 1/2 cups sugar
1 cup LAND O LAKES® Butter, softened
4 LAND O LAKES™ All-Natural Farm-Fresh Eggs
1 cup sour cream
1/2 cup orange juice
2 tablespoons freshly grated orange peel
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups chopped walnuts
Orange Marmalade 1/2 cup LAND O LAKES® Butter, softened
Butter 1 tablespoon powdered sugar
3 tablespoons orange marmalade
• Heat oven to 350°F. Grease bottom only of 5 mini (5 3/4x3-inch) loaf pans. Set aside.
• Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange peel; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts.
• Divide batter evenly among prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
• Meanwhile, combine all orange marmalade butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
40 servings (5 mini loaves); 3/4 cup Orange Marmalade Butter
VARIATIONS:
Orange Walnut Poppy Seed Bread: Stir 2 tablespoons poppy seed into batter with walnuts. Bake as directed.
Orange Date Pecan Bread: Omit walnuts. Stir 2 cups chopped dates and 1 cup chopped pecans into batter. Bake as directed.
Orange Coconut Macadamia Nut Bread: Omit walnuts. Stir 1 cup sweetened flaked coconut and 2/3 cup coarsely chopped macadamia nuts into batter. Bake as directed.
Fruitcake Bread: Reduce walnuts to 1 cup. Combine 1/2 cup of the flour with 2 cups chopped candied cherry-pineapple mix in medium bowl, stir to coat. Substitute 1/2 cup brandy or rum* for 1/2 cup orange juice. Stir candied fruit mixture into batter. Bake as directed
*Substitute 2 tablespoons brandy or rum extract. Pour extract into measuring cup and fill to 1/2 cup with orange juice.
TIP: Bread can also be baked in 2 (9x5-inch) loaf pans. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
TIP: For easier slicing, wrap breads tightly in foil or plastic food wrap and store overnight.
Nutrition Facts (1 serving with 1 teaspoon orange marmalade butter)
Calories 240
Fat 15 g
Cholesterol 55 mg
Sodium 160 mg
Carbohydrate 23 g
Dietary Fiber <1 g
Protein 4 g
FROSTED CRANBERRY ORANGE DROPS
Preparation time: 45 minutes
Baking time: 7 minutes per pan
Cookie 2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1/2 cup sour cream
1/4 cup honey
2 LAND O LAKES™ All-Natural Farm-Fresh Eggs
2 teaspoons freshly grated orange peel
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
Frosting 1 1/2 cups powdered sugar
1 tablespoon LAND O LAKES® Butter, softened
1 to 3 tablespoons orange juice
• Heat oven to 350°F. Combine all cookie ingredients except cranberries in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in cranberries.
• Drop dough by rounded teaspoonfuls, 1 inch apart, onto lightly greased cookie sheets. Bake for 7 to 9 minutes or until edges just begin to brown. Remove from cookie sheets. Cool completely.
• Combine powdered sugar and 1 tablespoon butter in small bowl. Beat at low speed, adding enough orange juice for desired frosting consistency. Frost cooled cookies.
4 1/2 dozen cookies
Nutrition Facts (1 cookie)
Calories 80
Fat 2.5 g
Cholesterol 15 mg
Sodium 55 mg
Carbohydrate 13 g
Dietary Fiber 0 g
Protein <1 g
MINTED CHEESECAKE BARS Preparation time: 20 minutes
Baking time: 35 minutes
Crust 1/3 cup LAND O LAKES® Butter
1 cup (6 large) finely crushed chocolate graham crackers
Filling 1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
2 LAND O LAKES™ All-Natural Farm-Fresh Eggs
3/4 teaspoon peppermint extract
1 to 2 drops green food color, if desired
Glaze 1/4 cup real semi-sweet chocolate chips
1/2 teaspoon shortening
• Heat oven to 350°F. Melt butter in 8-inch square baking pan in oven (4 to 6 minutes). Stir in crushed graham crackers. Press crumb mixture evenly onto bottom of pan. Set aside.
• Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth. Spread filling over crust. Bake for 35 to 40 minutes or until filling is set. Cool completely.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes). Drizzle over cooled bars; refrigerate until firm. Cut into bars. Store refrigerated.
25 bars
TIP: To drizzle chocolate in a fine line, pour melted chocolate mixture into a resealable plastic food bag. Cut a very tiny opening in one corner; gently press out chocolate.
Nutrition Facts (1 bar)
Calories 140
Fat 10 g
Cholesterol 40 mg
Sodium 110 mg
Carbohydrate 9 g
Dietary Fiber 0 g
Protein 2 g