-Coeur a la Creme
-Marscapone Clove Gelato
-Rum Truffles
-Lemon Rasberry Custard
-English Toffee

Cakes
-Almond Pound Cake
-Cheesecake on Request
-Chocolate Turtle Cheesecake
-Pumpkin Spice Cheesecake Bars
-Ginger Cake with Lemon Sauce
-7-Up Cake
-Poppyseed Cake
-Red Velvet Cake
-Orange and Almond Cake
-Wine Cake
-Blueberry Gingerbread
-Gingerbread

Cookies
-Aniseseed Cookies
-Peanut Butter Chocolate Squares
-Rosemary Shortbread
-Rugelach
-Double Chocolate Cookies
-Oregon Chai Sugar Cookies
-Chocolate Chip
-Rhubarb Bars
-Pfeffernussen
-Peanut Blossoms
-Ginger Crinkles
-Citrus Rosemary Wafers
-Sugar Cookies
-Almond Crescents
-Snickerdoodles

Fruits
-Dutch Apple Baby
-Pear Fans a l'Orange
-Sunshine Fruits
-Thai Bananas
-Poached Pears

Pies/Tarts/Crisps
-Mom's Pie Crust
-Apple Crunch
-Blueberry Cornmeal Crisp
-Gingery Peach Crisp
-Lemony Apple Crisp
-Mango Plum Crisp
-Peach and Berry Tart
-Poppyseed Strudel
-Rasberry Peach Crisp
-Rhubarb Pie
-Rhubarb Custard Pie
-Rustic Apple Pie
-Stawberry Chai Pie
-Strawberry Rhubarb Pie
-Sweet Potato Pie
-Three Berry Crisp
-Quick Apple Tarts
-Pecan Pie
-Apple Buttermilk Custard Pie
-Shoo Fly Pie
-Pear Tart with Caramel-Cream Sauce
-Cinnamon Crumble Apple Pie

Puddings
-Berry Granola Bread Pudding
-Bread Pudding
-Raisin Apple Bread Pudding
-Mom's Rice Pudding
-Rice Pudding
-Rosemary Panna Cotta

Dessert Recipes

Milk Chocolate Grand Marnier Coeur a la Crème

Yield: 8-10 servings

Candied Orange Zest:

2 large, thick-skinned oranges
3/4 C. sugar
3/4 C. water
2 tsp. Corn syrup

Coeur a la Crème:

1 C. milk chocolate chips
Cheesecloth
8 oz. Regular cream cheese, softened
8 oz. Light cream cheese, softened
1/2 C. sour cream
5 Tbsp. powdered sugar
1 tsp. Finely grated orange zest
3 Tbsp. Grand Marnier

Whipped Cream:

1/2 C. whipping cream
2 Tbsp. powdered sugar
1 Tbsp. Grand Marnier

To prepare the candied orange peel: With a vegetable peeler, remove strips of orange peel, avoiding white pith underneath. Cut the peel into julienne strips. Put into a saucepan of boiling water and simmer 15 min. to soften and remove bitterness. Drain and rinse with cold water.
In the same saucepan, combine the sugar, water, and corn syrup. Bring to a boil, stirring constantly. Stop stirring, add the peel and cover tightly. Simmer over low heat for 15 min without stirring or uncovering. Remove pan from heat and cool, covered.
To make the Coeur a la Crème: Melt the chocolate chips in the top of a double boiler set over hot water, or in a microwave. Set aside.
Line a 4-cup heart-shaped mold with cheesecloth, leaving a couple inches of overhang, and set aside.
Combine the cream cheese, sour cream and powdered sugar in a food processor, processing until smooth. Add the melted chocolate, grated zest and Grand Marnier, processing until blended and smooth. Scrape the mixture into the prepared mold, folding the excess cheesecloth over the top. Refrigerate at least 8 hours.
To unmold, fold back the excess cheesecloth. Loosen the mold by pulling up on the cheesecloth. Then place a serving plate on top, centering the mold, and invert. Remove the mold and cheesecloth. Cover loosely and refrigerate until ready to serve.
To prepare the whipped cream: Beat the cream with the powdered sugar and Grand Marnier until stiff peaks form. Put into a pastry bag with a rosette tip and pipe rosettes around the edge. Garnish with candied orange peel.

Marscarpone, Cognac and Clove Gelato

Yield: 4 cups (8 servings)
From "Gelato, Sorbets and Ice Creams" by Elsa Petersen-Schepelern

2 C. whipping cream
18 whole cloves
3 egg yolks
1/2 C. sugar
1 1/2 C. marscarpone
1-2 Tbsp. cognac or substitute
1 tsp. vanilla

Heat the cream with the cloves, set aside to infuse for 30 min, then strain.
Whisk the egg yolks and sugar together until pale and creamy. Beat in cream, then cook in a double boiler, stirring constantly, until mixture coats the back of a wooden spoon. Do not boil or the mixture will curdle. Transfer to bowl, cool and chill.
Put marscarpone in separate bowl and stir well to soften. Add some of the custard to lighten the mixture, then stir this back into remaining custard. Stir or whisk lightly until completely blended. Stir in the cognac or vanilla. Transfer to an ice cream maker and freeze according to manufacturer's directions.
Transfer to bowl, cover, and store in freezer. About 30 min before serving, put bowl in refrigerator to soften.

Rum Truffles

Yield: 2 dozen

2 1/2 (4 oz.) bittersweet chocolate bars, chopped
1/3 C. whipping cream
1/4 C. rum
cocoa

Microwave chocolate in a 1-quart microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until melted, stirring every 30 seconds.

Combine cream and rum in small heavy saucepan and cook over medium-low heat just until thoroughly heated. Whisk cream mixture into chocolate mixture until shiny smooth. Place plastic wrap directly on top of mixture, and chill 8 hours.

Shape mixture into 3/4" balls; roll in cocoa. Place in foil candy cups and chill in airtight containers.

Steamed Lemon Custard with Raspberries

From Food Network
Yield: 2 servings

2 large egg whites
1/4 teaspoon cream of tartar
1/2 lemon, zested and juiced
1/4 teaspoon pure vanilla extract
3 tablespoons cake flour
1/4 cup sugar
1/4 teaspoon salt
20 fresh raspberries, plus more for garnish
Fresh mint leaves, for garnish
Confectioners’ sugar, for dusting

In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.

Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.

Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners’ sugar.

English Toffee

1 cup brown sugar
1/2 lb butter
6 Hershey bars
Chopped nuts (almonds etc.)

heat in a heavy skillet until it reaches 295 on a candy thermometer - don't overheat or it will taste burnt. Cook at that temperature for at 5-6 minutes to get the toffee hard. Turn out on a greased cookie sheet. Spread either grated or melted chocoate (a batch usually takes 6 regular hershey bars) then cover with chopped nuts. Flip it over and spread the chocoate and nuts again - let cool usually overnight then break into pieces.

Cakes

Almond Pound Cake

1 cup butter, softened
1 cup Splenda or sugar
5 eggs
2 cups ground almonds
1 tsp baking powder
1 tsp lemon extract (not lemon juice)
1 tsp vanilla

Cream butter and sugar well. Add eggs, one at a time, beating after each. Mix flour and baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.

Cheesecake On Request

1/3 C. butter
1 1/2 C. graham cracker crumbs
1/4 C. icing sugar
1 lb. Cream cheese, at room temperature
2 eggs
1 tsp. Vanilla extract

Preheat oven to 350 F. Melt butter in a small pot over medium heat. Combine graham cracker crumbs, icing sugar, and melted butter in a small bowl. Press mixture into bottom of a pie plate and set aside. Beat together cream cheese, eggs, and vanilla in a large bowl until fluffy. Pour over crumb mixture. Bake 25-30 min. Cool and serve.

Chocolate Turtle Cheesecake

Yield: 12 servings

1 1/2 C. cookie crumbs from chocolate sandwich cookies
3 Tbsp. melted butter
1 7-oz package caramels
1/4 C. evaporated milk
3/4 C. chopped pecans, divided
1 9" chocolate crumb piecrust
2 3-oz packages cream cheese, softened
1/2 C. sour cream
1 1/4 C. milk
1 3.9-oz package chocolate instant pudding mix
1/2 C. fudge topping

To make crust: Mix cookie crumbs with melted butter. Press into 9" pie plate. Bake at 350 F for 6-8 min.
To make cheesecake: Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 min. Stir in 1/2 C. chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in blender. Process until smooth. Add pudding mix; process 30 sec longer.
Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 min.
Drizzle fudge topping over pudding layer in decorative pattern. Sprinkle with remaining pecans. Chill, loosely covered, until serving.

Pumpkin-Spice Cheesecake Bars

Yield: 18 servings
3 WW Points per serving

1 serving cooking spray
9 whole reduced-fat cinnamon graham crackers
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3 large egg(s)
1 cup canned pumpkin

Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line the bottom of the pan with parchment paper. Alternatively, you can use a 9 X 13-inch non-stick pan.
Grind graham crackers a food processor until fine or place crackers in a plastic bag and crush with rolling pin. Place crumbs into a small bowl.
Melt butter on the stove top or in a microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
Press crumbs evenly onto bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
Place cream cheese in the bowl of a mixer fitted with a paddle attachment or beat with an electric mixer mix until smooth. Add sugar and mix until incorporated.
Mix in 1 cup of sour cream until combined and then add cloves, cinnamon, nutmeg and ginger. Add remaining sour cream and mix until just combined.
Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature, and mixed as little as possible, only until each ingredient is just combined.)
Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
Bake until set at the edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting and serving.

Ginger Cake with Lemon Sauce

1/2 C. butter
1/2 C. sugar
1 egg
1 C. molasses
2-1/2 C. unbleached white flour
1 tsp. cinnamon scant
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. salt
1-1/2 tsp. baking soda
1 C. hot water or hot strong freshly brewed coffee

Butter an 8x8 inch cake pan, bundt pan or muffin tin and set aside.

Cream together the butter and sugar until smooth. In a large bowl, beat the egg into the molasses and add the creamed mixture. Sift together the dry ingredients, except the baking soda. Fold the dry ingredients into the wet ingredients.

Preheat oven to 350 degrees. Dissolve the baking soda in the water or coffee and add it to the batter, beating vigorously for several minutes. Spoon the batter into the cake pan or muffin tin. Bake the cake for 45-60 minutes, or until a knife inserted in the center comes out clean. Bake muffins about 30 minutes. Serve with Lemon Sauce.

7-Up Cake

From Rik's grandma's recipe

2 sticks margarine
1/2 C. Crisco
3 C. sugar
3 C. cake flour
1 tsp. Coconut flavor
1 tsp. Lemon flavor
5 eggs
1 C. 7-Up

Mix margarine, Crisco, sugar, flavors, and eggs til creamy. Add 7-Up, then add flour gradually. Pour into greased and floured bundt cake pan. Bake 1 hour at 350 F.

Poppyseed Cake

From Rik's grandma's recipe

1 1/2 C. flour
1 1/2 C. wheat flour
1/3 C. poppy seeds
2 1/2 tsp. Baking soda
3/4 C. butter
1 1/2 C. honey
1 tsp. Vanilla extract
4 eggs
1/2 C. buttermilk
1 small banana, mashed
1/2 C. raisins

Combine flours, soda, and poppy seeds. Beat butter til creamy, add honey and vanilla. Add eggs one at a time. Combine buttermilk and banana, alternately add milk and dry ingredients to butter mix. Bake in greased tube pan, 50-55 min. at 350 F.

Red Velvet Cake

1 1/2 C. sugar
1/2 C. shortening
2 eggs
1 3/4 C. flour
1 C. buttermilk
1 tsp. Vinegar
1 tsp. Cinnamon
1 tsp. Lemon extract
1 tsp. Orange extract
1 oz. Red food coloring
1 tsp. Baking soda

Mix all ingredients and pour into two greased and floured round cake pans. Bake at 350 F for 30-35 min.

Frosting

1 C. milk
4 Tbsp. Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 C. sugar
1 stick butter
1/2 C. shortening

Cream together salt, vanilla, sugar, butter, and shortening. Thicken milk and flour over low heat. Remove from heat and add to creamed ingredients. Make pink with food coloring.

Apparently this is supposed to made into a two-layer cake, with frosting between the layers as well.

Orange and Almond Cake

Author: Digital Chef

1 Tbsp. melted unsalted butter, as needed
1 Tbsp. all-purpose flour, as needed
3 oranges, seedless
2 cup all-purpose flour
1 1/4 cup granulated sugar
1/4 cup blanched almonds, ground
2 1/2 tsp baking powder
3 large whole eggs
3 Tbsp. dry white wine
3 fl oz whole milk
2 fl oz unsalted butter, melted
3 Tbsp. granulated sugar

Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8-inch springform cake pan with the melted butter and then dust with flour.
Zest the oranges using a fine grater. Be careful not to include the bitter white pith below the surface of the skin. Juice the oranges and strain into a small sauce pan and reserve.
To the zest add the flour, sugar, almonds, and baking powder; stir to incorporate. Make a well in the center of the dry ingredients and crack the eggs into it. Add the wine and milk. Using a wooden spoon mix the liquid and dry ingredients together rapidly. Incorporate the melted butter just before you are done mixing.
Pour the batter into the prepared cake pan. Smooth the top with a rubber spatula before placing it into the oven. Bake until the top is golden brown and beginning to crack, about 30-35 minutes. Test the center of the cake with a wooden toothpick; it should come out clean. When done, remove the springform pan and transfer the cake to a large plate.
While the cake cooks heat the reserved juice along with the remaining sugar until the sugar is dissolved. While the cake is still warm, use a chopstick to poke about 20 holes in the top of the cake. Make the holes deep, but don't poke all the way through the cake.
Slowly pour the orange syrup over the cake, allowing the holes to fill. Try to evenly saturate the cake. Cut into wedges and serve right away or let sit for about an hour to further absorb the juice.

Wine Cake

By Susan Straight on Salon.com

One box yellow cake mix
One box French vanilla instant pudding (or vanilla)
3/4 cup cream sherry
3/4 cup cooking oil
Four eggs
1 teaspoon nutmeg

Preheat oven to 350 degrees. Grease and flour 5 small loaf pans or 2 large loaf pans. Combine all ingredients and mix with electric beater about 4 minutes on medium speed. Pour batter into loaf pans. Bake 35 to 40 minutes for small pans, 45 to 55 minutes for large pans. Test with a toothpick - it should come out clean when inserted in the middle of the loaves.

Sprinkle with powdered sugar and cool in pan about 5 minutes before turning out onto rack. (You can leave the small cakes in disposable foil pans until cool, then wrap them with colored plastic as gifts.)

Lowfat Blueberry Gingerbread

Yield: 8 servings
5 WW Points per serving

1 serving cooking spray (5 one-second sprays per serving)
1 cup blueberries
3/4 cup sugar
1 Tbsp fresh lemon juice
2 1/4 cup Bisquick Reduced-Fat Baking Mix
1/2 tsp ginger root, minced
1 tsp ground cinnamon
1/2 tsp table salt
1/4 cup fat-free egg substitute
2 Tbsp molasses
1 cup fat-free skim milk

Preheat oven to 400ºF. Coat a 9X9-inch pan with cooking spray.
Toss blueberries with 1 1/2 tablespoons of sugar and lemon juice in a small bowl; set aside.
Combine 2 cups of Bisquick, remaining sugar, ginger, cinnamon and salt in a large bowl.
Stir in egg substitute, molasses and 2/3 cup of milk with a wooden spoon. If batter looks a little dry, add remaining 1/3 cup of milk.
In a small bowl, combine blueberries with remaining 1/4 cup of Bisquik and fold into Bisquick sugar mixture. Carefully transfer batter into pan.
Bake until golden brown, about 20 to 25 minutes.
Allow to cool slightly before slicing into 16 pieces. Yields 2 pieces per serving.

(Note: Frozen, thawed and drained unsweetened blueberries can be substituted for fresh berries when necessary.)

Gingerbread

Yield: 16 servings
2 WW Points per serving

1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp table salt
4 Tbsp unsalted butter, melted
1/3 cup unpacked brown sugar
1/2 cup buttermilk
1/3 cup molasses
1 large egg(s), lightly beaten
NOTE: For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.

Heat oven to 350ºF. Coat a 9-inch square cake pan with cooking spray. Whisk together flour, baking powder, ginger, baking soda and salt.
Stir butter, brown sugar, buttermilk, molasses, 1/4 cup water and egg together until smooth.
Stir dry ingredients into butter mixture. Pour into pan. Bake until cake springs back when lightly touched, about 45 to 50 minutes. Serve warm or at room temperature.

Cookies

Granny's Anise Seed Cookies

This recipe is from my great-grandmother.

1 stick butter or margarine
1 C. sugar
1 egg
1 1/4 C. flour
1/2 tsp. Soda
1/2 tsp. Salt
anise seed to taste

Cream butter and sugar together. Add egg, beat well.
Add flour, soda, salt, and anise seed (as wanted).
Mix together, then form dough into two logs. Chill a few hours or overnight.
Slice 1/4"-1/2" thick and bake at 375 F. Be careful not to overbake - cookies should be pale when finished.

Peanut Butter Chocolate Squares

1-2/3 cups graham cracker crumbs
2 cups icing sugar (confectioner's sugar)
1 cup peanut butter (crunchy is best)
1 cup margarine or butter
1 package (I used 2 cups) semi-sweet chocolate chips

Blend the crumbs and sugar in a large bowl. Melt the peanut butter and margarine together and mix thoroughly into the crumbs. Spread into a 9x13 pan, pressing very firmly. Chill. Melt the chocolate and spread over the top then chill until set.

Rosemary Shortbread

Yield: 32 wedges
From The Herbfarm, Fall City, WA

3 sticks (3/4 lb.) unsalted butter, room temperature
2/3 C. plus 2 tsp. sugar, divided
2 Tbsp. minced fresh rosemary
2 1/3 C. flour
1/2 C. potato starch
1/4 tsp. salt
nonstick cooking spray

Cream butter with mixer until pale yellow. Add 2/3 C. sugar and beat until fluffy.
Add rosemary and beat to blend. Add flour, potato starch and salt; beat until thoroughly combined. Divide dough in half, patting into 2 disks. Wrap in wax paper, refrigerate 30 min.
Spray 2 9" glass pie pans with cooking spray. Press half of the dough into the bottom of each pan and refrigerate at least 30 minutes.
Score the dough in each pan into 16 wedges, cutting about halfway through. Sprinkle top with remaining 2 tsp. sugar.
Bake on middle rack in preheated 375 F oven about 15 min, until golden. Watch carefully to prevent burning. While cookies are still warm, cut through into wedges. Let cool in pans 20 minutes before transferring wedges to cooking racks.

Rugelach

Yield: 64

Dough

1 C. unsalted butter, room temperature
1 8-oz package Neufchatel cheese (or cream cheese), room temperature
1/2 C. sugar
2 3/4 C. all purpose flour
1 tsp. salt

Filling

3/4 C. sugar
2/3 C. (3-1/2 oz) dried cranberries, finely chopped
2/3 C. (2-3/4 oz) finely chopped toasted walnuts
1/2 C. unsalted butter, melted
2 tsp. ground allspice
1 large egg, beaten to blend
Additional sugar

For Dough: Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)

For Filling: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl and blend. Set aside.

Position rack in center of oven and preheat to 350 degrees F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2 inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip point down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filing, egg and sugar.

(Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Thick and Chewy Double Chocolate Cookies

posted in Café Utne
By Christopher Kimball - Cook's Illustrated Magazine #40
Yield: About 3 1/2 dozen cookies

2 C. all-purpose flour
1/2 C. dutch-processed cocoa powder
2 tsp. baking powder
1 tsp. salt
16 oz. semi-sweet baking chocolate, chopped
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp unsalted butter, softened but still firm (equal to 1 ¼ sticks)
1 1/2 C. packed light brown sugar
1/2 C. granulated sugar

Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee/espresso powder over to dissolve and set aside.
In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2 inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop (golf ball sized).
Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Triple Chocolate Cookie Variation
Add 12 ounces (about 2 cups) of semisweet chocolate chips to the batter after the dry ingredients are incorporated.

Notes:
1. The quality of your chocolate is absolutely key. I recommend Ghirardelli's semi-sweet baking chocolate over Baker's or Nestle. I think it's better and melts smoother.
2. Dutch-processed cocoa isn't as bitter as regular cocoa. The recipe makes a big deal about this. I'd make the effort to find it.

Oregon Chai Sugar Cookies

Cookies:

1 cup butter, soft
1 cup sugar
1 egg
1 Tbsp Chai
1/2 cup oat bran flour (I used another 1/2 C. regular flour)
2 cups flour
1 tsp baking powder

Frosting:

1-1/2 cups powdered sugar
1/3 cup butter, soft
2 tbsp Chai

In large bowl, combine butter, sugar, egg and Chai. Beat till creamy. Add flour and baking powder and beat till well blended. Divide dough into two pieces, cover and refrigerate till firm (2-3 hours or overnight). Or divide dough into two pieces and form into two long rolls (about 2 inches in diameter, or a little less) and chill.

Preheat oven to 400 F. On a lightly floured board, roll out dough to 1/4 inch thick. Cut with cookie cutter. Or, if using long rolls, slice dough 1/4 inch thick. Place on ungreased cookie sheet. Bake 6-10 minutes or till lightly browned. Cool completely.

To make frosting: Blend sugar, butter and chai. Beat, adding more chai till desired consistency (thick, like a batter, is easier to drizzle). Drizzle frosting on cooled cookies.

Jill's Chocolate Chip Cookies

From my friend Jill Treutel

1 lb. soft butter
2 C. dark brown sugar
1 1/2 C. white sugar
2 Tbsp. vanilla
3 eggs
6 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 (12 oz.) packages of chocolate chips

First, preheat the oven to 350. Next cream together: butter and brown sugar, then beat in white sugar. Beat vanilla & eggs in by hand.

In a separate bowl, sift together the flour, salt, and baking soda, then add to the butter/sugar mixture and mix well by hand.

Stir in chocolate chips. Spoon onto greased cookie sheets.

Now, here's the important part: Bake for 8 to 10 minutes. THEY WON'T LOOK DONE. Let cool 5 minutes on cookie sheet, then remove and let cool some more.

This recipe should make 5 dozen of the best chocolate chip cookies you've ever made.

Rhubarb Bars

1 c flour
5 T powdered sugar
1/2 c butter or margarine
2 eggs, beaten
1 1/2 c sugar
2 c cut-up rhubarb
2 T flour
1 t vanilla

Mix 1st three ingredients together. Pat into greased 8 x 11" pan. Bake 15 min at 350.

Mix last 5 ingredients together. Pour over baked crust and return to oven for 35-40 min. Cut into squares when cool. Serve w/whipped cream or ice cream.

Pfeffernusse Kuchen

Allrecipes.com
Yield: 50 cookies

4 eggs
2 1/4 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon ground black pepper

In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

Peanut Blossoms

Allrecipes.com
Servings: 48

1 (8 ounce) package Hershey's Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for decoration

Heat oven to 375 F. Remove wrappers from chocolate pieces.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Ginger Crinkles

Allrecipes.com
Servings: 12

2/3 cup vegetable oil
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup white sugar
1/2 teaspoon salt

Mix oil and sugar throughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
Roll teaspoonful of dough into ball, drop into sugar to coat.
Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Citrus Rosemary Wafers

1/2 cup soft butter
1/2 cup sugar
1 egg white, beaten
2 Tbsp minced fresh rosemary
2 Tbsp lemon or orange peel
1/2 tsp vanilla
1 cup flour

Beat butter and sugar in a large mixer bowl on medium-high speed till creamy. Beat in egg white, rosemary, peel and vanilla. At low speed, beat in flour just till combined.

Shape dough into a 1x1 1/2 inch log. Wrap well and refrigerate 4 hours or overnight.

Heat oven to 350. Unwrap log and cut into 1/4 inch slices. Place on ungreased cookie sheet, 1/2 inch apart. Bake 12-15 minutes, till edges are lightly golden. Cool on wire racks. Makes 3 1/2 dozen.

Deluxe Sugar Cookies

This is the recipe my family uses to make Christmas cookies. Tint the butter frosting with food coloring.

1 cup soft butter
1 1/2 cups 10x sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp soda
1 tsp cream of tartar

Mix thoroughly butter, sugar, egg and vanilla. Blend in flour, soda and cream of tartar. Cover; chill 2-3 hours.

Heat oven to 375. Divide dough in half. Roll each half 3/16 inch thick on lightly floured board. Cut into desired shapes. Bake on lightly greased baking sheet for 7-8 minutes or till light brown on edge. Makes about 5 dozen cookies. Frost with butter frosting.

Butter Frosting

1/3 cup soft butter
3 cups 10x sugar
1 1/2 tsp vanilla
About 2 Tbsp milk

Blend butter and sugar in mixer bowl. Stir in vanilla and milk; beat till smooth and creamy.

Almond Crescents

Allrecipes.com
Servings: 72

1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips

Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.

Snickerdoodles

Allrecipes.com
Servings: 48

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Salted Peanut Crisps with Chocolate Chips

The ultimate PMS cookie - salty AND chocolatey!

1 1/2 cups packed brown sugar
1/2 cup margarine or shortening
1/2 cup shortening
2 eggs
2 teaspoons vanilla
3 cups flour
2 cup salted peanuts
1/2 teaspoon baking soda
1/4 teaspoon salt
1 small bag (6 oz.) semisweet chocolate chips

Heat oven to 375. Grease cookie sheet lightly. Mix brown sugar, margarine, shortening, eggs, and vanilla. Stir in flour, baking soda, salt, chocolate chips and peanuts. Drop by rounded teaspoonfulls onto cookie sheet. Flatten with greased bottom of a glass dipped in sugar.
Bake 8 to 10 minutes or until golden brown. Cool. Makes about 6 dozen cookies

Fruits

Dutch Apple Baby

Author: Digital Chef
Yield: 4 servings

1 cup all-purpose flour
1 1/4 cup whole milk
3 large whole eggs
1/2 tsp. salt
3 Granny Smith apples, peeled, cored, quartered and sliced thin
2 tbsp melted unsalted butter
1 tbsp powdered sugar
1/2 cup maple syrup, warm
1/2 lemon, cut into wedges

Preheat oven to 450 degrees F (230 degrees C). Have ready a well-seasoned cast iron skillet or oven-proof sauté pan. Combine the flour, milk, eggs, and salt in a mixing bowl. Whisk until completely smooth. Stir in the apples and refrigerate the batter.
Place the skillet in the oven for 20 minutes until hot. Add the butter and swirl the pan until the butter is melted; immediately add the batter. Return the skillet to the oven to bake.
Bake until fully risen and crispy golden-brown around the edges, about 35-40 minutes. Immediately dust with powdered sugar. Cut into wedges. Serve with warm maple syrup and fresh squeezed lemon over the top.

Pear Fans a l'Orange

Yield: 2 servings

1 Tbsp. sugar
2 tsp. lemon juice
1/4 C. orange juice
1 1/2 tsp. cornstarch
1 tsp. orange or lemon peel, shredded
1 pear

In a small saucepan, combine sugar and cornstarch thoroughly, then stir in lemon and orange juices. Cook over medium heat, stirring constantly, until thickened and clear. Stir in peel. Pour orange sauce onto two flat dessert plates. Set aside. Cut pear in half lengthwise. Remove core and seeds. Cut each pear-half lengthwise into slice 1/3" thick, leaving about 1/2" uncut at stem end, so it remains intact. Place sliced pear half, cut side down, on each place. Gently press pear to fan out slices.

Sauce can be served at room temperature or cold. It can be made 1 day ahead; when serving, add a bit of water to thin if needed.

Sunshine Fruits with Ginger Lime Splash

Yield: 6-8 servings

Splash:

1/4 C. fresh lime juice
6 Tbsp. sugar
1/3 C. water
1 tsp. finely minced ginger root
1 Tbsp. finely minced lime zest

Fruit:

1 large mango, peeled and diced
1/2 pineapple, peeled and diced
2 oranges, peeled and segmented
8 large strawberries, cut in thin wedges
6-8 thinly sliced lime wheels for garnish (optional)

To make the splash: Combine the lime juice, sugar, water, ginger, and zest in a small saucepan. Bring to a boil over high heat. Boil 2 min, then remove from heat. Cool to room temperature, then refrigerate to chill before serving. The splash can be made up to 1 week in advance.
To assemble and serve fruit: Place the cut fruits in a large bowl and gently toss to combine. Serve in large chilled martini glasses. Drizzle each portion with 1 Tbsp. of the splash. Garnish rim of each glass with a lime wheel.

Thai Bananas in Coconut Milk

From Thai Kitchen
Yield: 4 servings

1 14-oz can coconut milk
3 large bananas, sliced
3 Tbsp. brown sugar
1 tsp. vanilla
pinch of salt

On medium heat, simmer coconut milk, bananas, brown sugar, vanilla, and salt for 10 min. Serve immediately.

Poached Pears

Yield: 4 servings

4 firm pears (D'Anjou or Bosc), cored and peeled
2 quarts organic apple cider
1 vanilla bean, split and quartered
2 organic oranges, juiced, peel chopped
4 ounces bittersweet chocolate

Cut pears in half lengthwise and place them in one layer in a pan. Cover with cider (start with 3 cups). Add vanilla bean and bring to a simmer over medium-high heat.

Reduce heat to low and cook until barely tender (8 to 10 minutes). Allow pears to cool in the cider (refrigerate overnight if you wish).

Thinly slice orange peel, removing all white pith.

Melt chocolate in a double boiler or microwave over low heat, stir in peel and stir to coat. Arrange to dry on a rack or plate.

At serving time, serve each pear with fresh orange juice and a sprinkle of candied peel.

Pies/Tarts/Crisps

Mom's Pie Crust

This recipe is from my mom.
Yield: 2 9-inch pie crusts, or 1 9-inch pie with a top crust

3/4 C. Shortening
1/4 C. boiling water
1 Tbsp. Milk
2 C. flour
1 tsp. salt

Whisk together shortening, milk, and boiling water until smooth and thick like whipped cream. Add flour and salt. Stir quickly with round-the-bowl strokes until dough cleans the bowl. Shape into two rounds to roll out.

Mom's Pumpkin Pie

This recipe is from my mom.
Yield: 1 9-inch pie

Pastry for one crust pie
2 eggs
1 can pumpkin
3/4 C. sugar
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. nutmeg
1 can evaporated milk (or evaporated skim milk)

Heat oven to 425 F. Prepare pastry. Beat eggs slightly; beat in pumpkin, milk, sugar, salt, and spices. Pour into crust. Bake 15 minutes. Reduce oven to 350 F and bake 45 minutes longer or till knife inserted in center comes out clean. Cool, cover with plastic wrap and refrigerate.

Apple Crunch

Yield: 6-8 servings
From Apple Appeal booklet

6 C. sliced peeled cooking apples (about 6 apples)
1/2 c. sugar
1 tsp. ground cinnamon
3/4 C. flour
1/2 C. packed brown sugar
1/4 C. butter or margarine, softened

Preheat oven to 350 F. Grease an 8"x8" baking pan or 1 1/2 quart casserole dish. Place apples in baking pan. In a small bowl, combine sugar and cinnamon; sprinkle over apples. Combine flour, brown sugar, and butter; sprinkle over apples. Bake 45-50 min until apples are tender and top is golden brown. Serve warm with cream or ice cream.

Blueberry Cornmeal Crisp

From Natural Health July/August 1999
Yield: 6-8 servings

Filling

Nonstick cooking spray
2 pints blueberries, picked over
¼ C. natural blueberry jam
3 Tbsp. lemon juice
1 tsp. ground cinnamon

Topping

1 C. rolled oats
1/4 C. stone-ground yellow cornmeal
1/4 C. unbleached all-purpose flour
1/3 C. natural cane sugar or unbleached crystals
1/8 tsp. salt
1/3 C. Spectrum Spread, chilled

Preheat oven to 375 F. Spray 8" square baking dish with cooking spray and set aside.
Use fork to gently combine blueberries, jam, lemon juice, and cinnamon in large bowl. Turn the filling into prepared baking dish, arranging evenly.
Stir together oats, cornmeal, flour, cane sugar, and salt in another large bowl. With fork, work Spectrum Spread into topping, using fingers when necessary. When topping is uniformly moist, spread it over fruit, using fingers to pat into even layer.
Bake crisp until topping is firm and browned, about 30 min. Let stand 30 min, or until barely warm, before serving.

Gingery Peach Crisp

Yield: 6 to 8 servings
From Natural Health July/August 1999

Filling

Nonstick cooking spray
6 medium peaches (about 2 lbs.) pitted and cut in 3/4" slices
1/4-1/3 C. natural peach jam
1 Tbsp. finely chopped crystallized or preserved ginger

Topping

1 C. rolled oats
1/4 C. unbleached all-purpose flour
1/3 C. granulated cane juice
1/4 C. sliced almonds
1 tsp. ground cinnamon
1/8 tsp. salt
1/4 C. Spectrum Spread, chilled (canola oil shortening)

Preheat oven to 375 F. Spray 8" square baking dish with nonstick cooking spray and set aside.
Use fork to gently combine peaches, jam, and ginger in mixing bowl. (Amount of jam depends on sweetness of the fruit.) Turn filling into prepared baking dish, arranging evenly.
Stir together oats, flour, granulated cane juice, almonds, cinnamon, and salt in another large bowl. With fork, work Spectrum Spread into dry ingredients. When topping is uniformly moist, spread it over fruit, patting into even layer.
Bake crisp until topping is firm and browned, about 30 min. Let stand 30 min, or until just barely warm, before serving.

Lemony Apple Crisp

Yield: 6 to 8 servings
From Natural Health July/August 1999

Filling

Nonstick cooking spray
5-6 Granny Smith apples (about 2 1/2 lbs.), peeled, cored, and cut in 1/2" slices
3/4 C. golden raisins
1/3 C. natural apricot jam
1 organic lemon

Topping

1 C. rolled oats
1/4 C. unbleached all-purpose flour
1/3 C. maple granules or granulated cane juice
1/3 C. chopped walnuts
2 tsp. flaxseeds (optional)
1/8 tsp. salt
1/4 C. Spectrum Spread, chilled (canola shortening)

Preheat oven to 375 F. Spray 8" square baking dish with nonstick cooking spray and set aside.
Use fork to gently combine apples, raisins and jam in large bowl. Arrange half of filling in prepared baking dish.
Cut off one end of lemon. Cut 10 slices from lemon, as thinly as possible. Discard seeds and cut slices crosswise in half. Arrange lemon slices over filling, covering most of the apples. Add remaining apple mixture, spreading evenly.
Stir together oats, flour, maple granules, nuts, flaxseeds and salt in another large bowl. With fork, start working Spectrum Spread into topping, then switch to using fingers. When topping is uniformly moist, spread it over fruit, patting into even layer.
Bake crisp until topping is firm and browned, about 30 min. Let stand 30 min, or until just barely warm, before serving.

Mango and Plum Crisp

Yield: 4 to 6 servings
From Natural Health July/August 1999

Filling

Nonstick cooking spray
3 large mangoes (about 2 1/4 lbs), peeled, pitted, cut in 3/4" cubes
2 black plums, pitted and cut in 1/2" wedges
3 Tbsp. lime juice
1/3 C. natural raspberry jam
1/4 tsp. vanilla extract

Topping

1 C. rolled oats
1/4 C. unbleached all-purpose flour
2 tsp. flaxseeds (optional)
1/4 C. sliced almonds
1/8 tsp. salt
1/4 C. light agave sweetener

Preheat oven to 375 F. Spray 8" square baking dish with nonstick cooking spray and set aside.
Use spoon to gently combine mangoes, plum, lime juice, jam, and vanilla in large bowl. Turn filling into prepared dish, spreading evenly.
Stir together oats, flour, flaxseeds, almonds, and salt in another large bowl. Add agave sweetener. With fork, work sweetener into dry ingredients until topping is uniformly moist. Spread topping over fruit, using fork to pat into even layer (it will be sticky).
Bake crisp until topping is firm and browned, about 30 min. Let stand 30 min, or until barely warm, before serving.

Peach and Berry Tart

Yield: 8 servings

Crust:

1 1/2 C. flour
3 Tbsp. sugar
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 1/2 sticks (12 Tbsp.) cold unsalted butter, cut into 1/2" thick pieces
1/3 C. cold water
nonstick cooking spray

Filling:

5 peaches
1 1/2 C. fresh raspberries
1 C. fresh blueberries
1/2 C. sugar
3 Tbsp. cornstarch
1/4 tsp. Nutmeg
1 Tbsp. milk
1 Tbsp. sugar

To prepare the crust: Put the flour, sugar, nutmeg, and salt into a food processor and process for about 5 seconds. Add the butter and pulse until pea-size pieces remain. Use the pulse button on the processor to incorporate the cold water into the dry ingredients quickly until the dough comes together. Using your hands or a spatula, gather the dough into a ball and flatten slightly. Wrap in plastic wrap and chill one hour before using.
Spray a 9-inch glass pie pan with nonstick cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out the chilled dough into a 14-inch round. Remove the top sheet of plastic wrap, turn the dough over into the pan and gently press the dough against the bottom and sides of pan. Remove the second sheet of plastic wrap. (If it is difficult to remove, chill a few minutes.) There should be about 3 inches of excess dough overhang around the edge; trim if necessary. Place on a plate and refrigerate 30 minutes.
To prepare the filling: Prepare filling while dough is resting in refrigerator. Bring a pan of water to a boil. Add the peaches and remove from heat. Let sit 1 minute. Then peel peaches and cut each into 10 slices. Place in a bowl with raspberries and blueberries. Gently stir in sugar, cornstarch, and nutmeg. Let sit 15 minutes.
Place a baking sheet on the middle oven rack and heat oven to 375 F. Remove pastry shell from refrigerator, stir the fruit and pour into shell. Fold up the dough to cover the outer portion of the filling, leaving about a 4-inch opening in the center. Brush the dough with milk and sprinkle with 1 Tbsp. sugar.
Place tart on the baking sheet and bake about 35-40 minutes, until golden and bubbly. Place on a rack and cool at least 2 hours before cutting.

Poppyseed Strudel

1 lb strudel dough or phyllo
1/2 lb poppyseeds
3/4 cup vanilla sugar, or 1 tsp vanilla with 3/4 C. sugar
2 eggs, separated, the whites stiffly beaten
1 tbsp flour
1/2 tsp grated lemon peel
6 tbsp butter
1 cup milk, heated
1/4 cup raisins
1 apple, peeled, cored and grated
Melted butter for the phyllo

Beat the vanilla sugar or vanilla with the egg yolks until smooth and light-colored. Beat in the flour, lemon peel, butter and then the hot milk. Put into a saucepan and bring to a gentle simmer. Add the poppyseeds and return to a simmer. Turn off the heat and let it cool. When it's cool, mix in the raisins and grated apple, then fold in the egg whites. Prepare the phyllo or strudel dough by brushing withmelted butter (do this for several layers if using phyllo). Spread the filling on 1/3 of the dough and roll up. Bake at 375 for 40minutes.

Raspberry Peach Crisp

Yield: 6 servings
From Blue Shield newsletter

Vegetable oil cooking spray
1 C. fresh raspberries
2 medium peaches, thinly sliced
1/2 C. apple or white grape juice
1 tsp. grated lemon peel
nutmeg
cinnamon
1 1/2 C. reduced-fat granola

Lightly coat a 9x9" microwave-safe baking dish with cooking oil spray.
Gently toss fruit with juice and lemon peel, and place in baking dish. Sprinkle with spices and top with granola.
Cook on high, uncovered, for 8-10 min or until fruit is tender and bubbly. Allow to cool a bit before serving.

Rhubarb Pie

Yield: 1 9" pie
from the 1950 version of Betty Crocker

Pie crust for 9" pie
1 1/3 to 2 C. sugar (depending on the tartness of the rhubarb)
6 Tbsp. flour
4 C. cut-up rhubarb
1 1/3 Tbsp. butter

Mix rhubarb and sugar, put into pie shell. Dot with butter. Bake 40 to 50 mins. at 425.

Rhubarb Custard Pie

Yield: 1 9" pie

2 pie crusts
3 eggs
2 2/3 Tbsp. milk
2 C. sugar
4 Tbsp. flour
3/4 tsp. nutmeg
4 C. cut-up rhubarb
1 Tbsp. butter

Beat eggs slightly. Add milk. Mix together sugar, flour, and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into pie shell, dot with butter. Finish with lattice top crust. Bake at 400 for 50-60 min.

Variation: Substitute strawberries for part of the rhubarb and add a splash of vanilla extract.

Rustic Apple Pie

Yield: 6 servings
From Domino Sugar

Pastry for one-crust 9" pie
1/2 C. light brown sugar
1 1/2 Tbsp. flour
1/2 tsp. cinnamon
4 C. sliced, peeled, Golden Delicious apples (about 5 apples)
confectioner's sugar

Heat oven to 425 F. Roll pastry to 11" circle. Transfer to foil-lined cookie sheet. In large bowl, mix brown sugar, flour, and cinnamon. Add apples and toss to coat. Spoon apples into center of crust, leaving 2" edge. Fold pastry up onto apples, pinching at 2" intervals. Bake in 425 F oven for 15 min. Reduce temperature to 375 F and bake 30 min longer or until apples are tender. Before serving, dust with confectioner's sugar.

Strawberry Chai Pie

From Mambo Sprouts
Yield: 6 servings

1 precooked pastry shell, cooled
1 qt. fresh strawberries, whole
1/2 C. strawberries, crushed
1/2 C. Oregon Chai concentrate
2 Tbsp. sugar
2 tsp. cornstarch
red food coloring
whipped cream (optional)

Clean whole strawberries. Cut in thin slices and arrange in pastry shell.
Glaze: combine crushed strawberries and chai in small saucepan. Bring to boil, reduce heat to medium and cook 2-3 min, stirring. In separate bowl, combine sugar and cornstarch. Mix well. Strain juice mixture into sugar mixture, mix well. Return to saucepan. Cook until clear and thickened, stirring constantly. Remove from heat. Add food color.
Cool glaze slightly and spoon into crust. Serve immediately. Top with whipped cream, if desired.

Strawberry-Rhubarb Pie

Pastry for 2-crust pie
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1-1/4 cup sugar
1/4 cup tapioca
1/4 tsp salt
1 tbsp butter

Preheat oven to 425 degrees. Combine strawberries and rhubarb. Mix together sugar, tapioca, and salt; add to strawberry mixture. Let sit 15 minutes. Pour filling into pastry-lined pan; dot with butter. Top with lattice crust. Bake 45 minutes, putting foil around the crust edges to keep from over-browning.

Sweet Potato Pie

3 C. cooked, peeled and mashed sweet potatoes
1 egg
2 Tbsp. melted butter
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/2 - 3/4 C. cream
1/2 tsp. lemon juice
2 tsp. vanilla
dash of salt
1/2 - 3/4 C. sugar

Mix the potatoes with rotary beater until they are smooth. Then add the other ingredients to the potatoes and beat for 5 minutes. Pour filling into unbaked 9" pie shell, bake for 40-45 minutes at 350-325 F. Can also be served with a favorite topping: hot rum sauce, ice cream or whipped cream.

Note: yams are sweeter and easier to work with than sweet potatoes.

Three Berry Crisp with Butter-Nut Crumb Topping

Yield: 8 servings
From "Great Pies & Tarts" by Carole Walter

Fruit filling:

3 C. raspberries (2 6-oz. Baskets)
1 1/2 C. blackberries (6-oz. Basket)
2 C. blueberries (1 pint)
1/2 C. granulated sugar
2 Tbsp. cornstarch
2 tsp. fresh lemon juice

Topping:

1 3/4 C. flour
1/2 tsp. baking powder
1/2 C. granulated sugar
1/4 C. powdered sugar, sifted
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 C. coarsely chopped walnuts
2/3 C. unsalted butter, melted and cooled

Preheat the oven to 375 F. Lightly butter a 7x11" baking dish and set aside.
To prepare the filling: Lightly rinse the berries and drain on paper towels. Place in large bowl.
Combine sugar or cornstrach, sprinkle over berries, add lemon juice, toss gently. Transfer to prepared dish.
To prepare topping: Sift together the flour, baking powder, sugars, cinnamon and nutmeg. Add the nuts. Pour in the butter and toss with a fork to form crumbs. Sprinkle crumbs over fruit.
Bake 35 min, or until crumbs begin to brown and fruit juices are bubbling. Serve warm with ice cream or whipped cream.

Quick Apple Tarts

Yield: 8 tarts

1 cooking apple, peeled and chopped
3 Tbsp. sugar
2 Tbsp. chopped walnuts
2 Tbsp. raisins
1/4 tsp. Cinnamon
1 can (8 oz.) refrigerated crescent roll dough
Cinnamon-Sugar

Preheat oven to 350 F. In a small bowl, stir together apple, sugar, nuts, raisins, and cinnamon; set aside. Separate dough into eight triangles. Stretch each one slightly. Spoon 1 heaping Tbsp. of apple mixture into center of each triangle. Fold corners over filling and pinch edges together to seal. Sprinkle with Cinnamon-Sugar. Place tarts about 1 inch apart on an ungreased baking sheet. Bake 18-20 min until golden brown. Cook tarts about 20 min on a wire rack before serving.

Cinnamon-Sugar: Stir together 3 Tbsp. sugar and 1 tsp. Ground cinnamon.

Pecan Pie

3/4 c chopped pecans
3 beaten eggs
2/3 c maple syrup
2/3 c brown sugar
1 t vanilla (or more, to taste)
1 T melted butter

Preheat oven to 350. Put pecans on bottom of pie shell. Beat eggs until frothy, add all other ingredients and mix well. (Be sure to get all the sugar lumps mixed in). Pour over pecans.

Bake 40 minutes with foil over edges of pie crust to prevent burning. Makes one 8 inch pie. Also good reheated.

Warm Apple-Buttermilk Custard Pie

The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Crust:

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Streusel:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces

Filling:

5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preheat oven to 325 degrees.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place the streusel in refrigerator.
To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325 degrees for 30 minutes. Reduce oven temperature to 300 degrees (do not remove pie from oven); sprinkle streusel over pie. Bake at 300 degrees for 40 minutes or until set. Let stand 1 hour before serving.

Shoo Fly Pie

1 Cup Flour
1/2 Cup light brown sugar
1/4 Cup shortening, chilled
1 teaspoon soda
1 Cup boiling water
2/3 Cup light corn syrup
1/3 Cup dark molasses
9-inch Unbaked pastry shell

Preheat oven to 375 degrees F. Combine flour, brown sugar and shortening in bowl, first cutting shortening into small bits, then working with floured fingers until mixture resembles coarse meal. Set aside. In deep bowl, dissolve soda in boiling water. Add corn syrup and molasses, stir to blend well. Pour into pastry shell and sprinkle crumb mixture evenly over top.

Bake in middle of oven for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for about 25 minutes longer, or until filling is set and does not quiver when the pie is gently shaken from side to side. Do not overbake or filling will become too dry. Cool pie to room temperature before serving. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Pear Tart With Caramel-Cream Sauce

Yield: 8 servings
From the Seattle Times
Adapted from "A Little Northwest Cookbook" by Kathleen Stang

Poached pears:

4 cups water
2 cups sugar
2 cinnamon sticks
¼ teaspoon cloves
4 firm Bosc pears, peeled, halved and cored
Parchment paper circle

Filling and pastry:

1 (8-ounce) can almond paste
¼ cup sugar
3 tablespoons softened butter
2 eggs
Pinch cinnamon
Pinch nutmeg
Nonstick cooking spray
1 (10-inch) sheet frozen puff pastry, defrosted in refrigerator

Caramel-cream sauce:

¾ cup whipping cream, divided
¼ cup bottled caramel sauce
1 tablespoon powdered sugar
1 teaspoon vanilla

To prepare the poached pears: Combine water, sugar, cinnamon sticks and cloves. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Add pear halves and cover with parchment circle. Simmer 15 to 20 minutes or until pears are just tender. Let cool in the syrup 30 minutes. Lift out with a slotted spoon and drain on a paper towel-lined baking sheet.
To prepare the filling: In a food processor, combine the almond paste and sugar, pulsing until blended. Add the softened butter, eggs, cinnamon and nutmeg. Blend until smooth.
Spray a 10-inch pie or quiche pan with cooking spray. Roll puff pastry to a 12-inch square. Fit into the pan, cutting away excess dough at corners. Pour filling into the pan and arrange pears on top as close together as possible.
Bake in a preheated 425-degree oven 30 minutes or until browned and set in the center. Cool on a rack. Cover and refrigerate. Remove the tart from refrigerator 1 hour before serving.
Combine ¼cup each cream and caramel sauce. Heat gently in a microwave or on top of the stove just until warm. Whisk well to incorporate caramel into the cream; cool. Whip remaining cream with powdered sugar and vanilla until soft peaks form. Beat in caramel-cream until very thick. Cut the tart into wedges and serve with the sauce.

Cinnamon Crumble Apple Pie

From Bon Appétit, October 2003

Crust

1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling

3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping

1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Vanilla ice cream

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Puddings

Berry Granola Bread Puddding with Lemon Cream

Yield: 8 servings

Bread Topping:

8 C. packed, 1/2" - 1" cubed French bread
4 Tbsp. butter, melted
1 C. sugar, divided
2 egg yolks
4 large eggs
3 C. half & half
1/2 tsp. nutmeg
1/2 C. granola

Berry mixture:

2 C. cran-raspberry juice
1 C. sugar
1/4 C. cornstarch
1/4 C. water
1 lb. Frozen blackberries

Lemon cream:

1 C. whipping cream
3 Tbsp. sugar
2 Tbsp. fresh lemon juice
1 1/2 tsp. lemon zest, finely chopped

To make bread topping: Place bread in large bowl and drizzle with melted butter. Toss, then sprinkle on 1/4 C. sugar and toss again, coating well.
In another bowl, whisk together 3/4 C. sugar, egg yolks, whole eggs, half & half and nutmeg. Pour over bread cubes and mix well. Let sit at least 30 min while making berry mixture. Push bread down into egg mixture often and stir up every 10 min.
Preheat oven to 350 F.
To make berry mixture: In medium saucepan, heat cran-raspberry juice and sugar over medium-high heat. In a small bowl, dissolve cornstarch in water. When juice comes to a simmer, vigorously whisk in cornstarch mixture. Let cook for about 1 min or until very thick. Remove from heat, fold in frozen berries. Place berry mixture in 11x13" glass baking pan.
Carefully top berries with bread mixture. Sprinkle bread layer with granola.
Bake about 40 min or until center is set and knife comes out clean. Serve warm with lemon cream, or cool to room temperature, then cover and refrigerate.
To make lemon cream: In large chilled bowl, whip cream with sugar until half whipped. Add lemon juice and zest and continue whipping until billowy. Refrigerate until serving.
To reheat bread pudding if made the day before: Pull bread pudding out of refrigerator 2 hours before reheating. Preheat oven to 300 F. Heat pudding uncovered about 15 min or until just warm. Serve warm with lemon cream.

Bread Pudding with Whiskey Sauce

Yield: 8 servings

Bread Pudding:

1 Loaf French bread
1 Quart milk
3 Eggs
2 C. Sugar
2 Tbsp. Vanilla extract
2 tsp. Ground cinnamon
1 C. Raisins
3 Tbsp. Melted margarine

Whiskey Sauce:

1 C. Sugar
1 Stick butter
1 Egg, beaten
2 oz Bourbon whiskey or Southern Comfort (rum also works well)

Preheat oven to 350 degrees. Tear bread into chunks and soak in milk. Crush with hands to make sure milk has soaked through. Add eggs, sugar, vanilla, cinnamon, raisins and stir well. Pour melted margarine or butter in bottom of a heavy 9 x 14 baking pan. Add bread mixture (sprinkle more cinnamon and raisins on top if desired) and bake until very firm, about 40 min. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes.

To make Whiskey sauce: Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.

Mom's Rice Pudding

This is my mom's recipe.

1 C. rice
3 C. milk
1 egg
1 tsp. Vanilla
1/2 C. raisins
1/4 C. brown sugar
1 tsp. Nutmeg

Put rice and milk in pan, simmer 15-20 min, until rice is soft and milk is mostly absorbed. Stir often. Beat egg, vanilla, sugar, nutmeg, and raisins together. Pour slowly into rice. Cook 5 min more or until thick.

Raisin Apple Bread Puddding

Yield: 8 servings
From Carnation Evaporated Milk

4 C. white bread cubes
1 C. chopped apple
1 to 1 1/2 C. raisins or chopped dates
2 eggs
1/2 C. sugar
1 12 oz. Can evaporated milk
1/2 C. apple juice
1 1/2 tsp. cinnamon
non-stick spray
caramel ice cream topping (optional)

Combine bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in sugar, evaporated milk, apple juice and cinnamon; mix well. Pour egg mixture over bread mixture; let stand 10 min. Lightly spray 9x9" baking dish with non-stick spray. Pour mixture into dish. Bake in preheated 350 F oven for 40-45 min or until set and apples are tender. Serve warm with caramel topping.

Rice Pudding

From Fanny Farmer

4 C. milk
1/4 C. uncooked rice (or 1/2 C. if you like it denser)
2/3 C. sugar
1 tsp. vanilla extract
cinnamon and nutmeg to taste

Preheat oven to 300 degrees F. In an oven-proof casserole, mix milk, rice, sugar, vanilla extract, cinnamon and nutmeg. Put into oven, uncovered, and stir 3 times in the first hour. Then leave in oven for an additional two hours. It gets a lovely caramel top and is very rich - almost like rice and condensed milk. A single batch doesn't make very much, so you can make a double batch and cook it a little longer.

options: 1/2 cup of raisins can be added for the last hour, if desired. The recipe also says that for "richer pudding" a couple of beaten eggs can be added.

Rosemary Panna Cotta with Berries and Honey

1 cup heavy cream
1 cup milk
1/2 cup sugar
1 vanilla bean, split, and scraped
3 slices fresh lemon peel
1 sprig fresh rosemary
1 envelope powdered gelatin
1 pint berries (your choice of blackberries, raspberries, blueberries)
1 teaspoon honey

To make the panna cotta, combine the cream, milk, sugar, vanilla scrapings, lemon peel and rosemary in a medium saucepan over medium heat and bring to a simmer.

Combine the powdered gelatin with 2 tablespoons of cool water in a bowl. Let stand for 3 minutes. When the cream mixture comes to a simmer, take it off the heat. Strain.

Pour the gelatin mixture into the strained cream mixture.

Divide the mixture evenly among four coffee cups and refrigerate covered until set (about 3 hours).

Place the fruit and honey in a bowl and toss well. Smear a spoonful of the fruit over the panna cotta in each cup and serve.