Black-Forest Brownies

Ingredients:

1 family sized package brownie mix (or make your favorite recipe)
1 can cherry pie filling
1 container of Cool Whip^®

Instructions:

Bake brownies according to instructions.
Cool.
Spread cherry pie filling on top.
Then top with Cool Whip^®.
Refrigerate.

Brownies

Ingredients:

1/2 Cup Butter
2 Eggs
1 Cup Sugar
1 Cup Flour
1/2 Cup Nuts
4 Tablespoon Cocoa
1 Teaspoon Vanilla
1 Pinch Salt

Instructions:

Cream butter and sugar.
Mix flour and cocoa together.
Add all ingredients and bake at 350 degrees for 25 minutes.

Fudge Pie

Ingredients:

1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine

Instructions:

Mix together.
Grease pie plate and cook 30 minutes at 350 degrees

Chess Pie

Ingredients:

3 Eggs (well beaten)
1/4 Cup Milk
1 1/4 cup sugar
1 Tablespoon Corn Meal
1 Teaspoon Vinegar
5 Tablespoon Melted Margarine
1 Teaspoon Vanilla
1 Pie Shell

Instructions:

Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees.

Sour Cream Cake

Ingredients:

1/2 pound butter or margarine softened (room temperature)
6 eggs separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice

Instructions:

Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.

Peach Cobbler

Ingredients:

1 large can of Delmonte^® Sliced Peaches
1 stick of butter or margarine
1 1/2 cups of granulated sugar
1 1/2 teaspoon of vanilla flavor
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar
1 box of Pillsbury^® pie crust mix - follow the directions to make the pie crust

Instructions:

Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.
Pour ingredients into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture.
Preheat oven to 350 degrees
Cook until golden brown approximately 1 hour
Best serve with vanilla ice cream.

Watermelon Granita with Cardamom Syrup

Serves: 6

Ingredients:

• 3/4 cup water
• 1 1/4 cups sugar
• 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons cardamom pods, crushed

Directions:

1. In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
2. In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
3. Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
4. Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

Lemon Meringue Cupcakes

Makes 12 cupcakes

Ingredients:

Cake

• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons pure vanilla extract
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 1/2 cup milk, at room temperature

Frosting and Topping

• 1 cup granulated sugar
• 3 tablespoons water
• 2 large egg whites, at room temperature
• Pinch of cream of tartar
• Pinch of salt
• Lemon zest
• Lemon juice

Directions:

1. Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. Meanwhile, make the frosting: In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.
6. In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
7. With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Mix the frosting with the lemon zest and juice to taste.
8. Preheat the broiler. Spread the frosting on the cooled cupcakes. Transfer the cupcakes to a baking sheet and broil for 30 seconds, or until the frosting is toasted; serve.

MAKE AHEAD

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Chocolate Buttermilk Cake

Serves : 10

Ingredients

CHOCOLATE CAKE

• Vegetable oil spray
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened Dutch-process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blackberries
• 1 cup low-fat (1.5%) buttermilk
• 2/3 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons pure vanilla extract

BLACKBERRY FILLING

• 3/4 cup egg whites (about 6)
• 1 1/2 cups granulated sugar
• 1/2 teaspoon cream of tartar
• 1 1/2 cups seedless blackberry preserves, at room temperature
• 1 pint fresh or thawed blackberries, plus additional berries for garnish
• 2 tablespoons confectioners' sugar

Directions

1. Make the chocolate cake: Preheat the oven to 350°. Coat two 9-by-2-inch round cake pans with vegetable oil spray and line the bottoms with parchment paper. Lightly spray the paper. In a large bowl, sift together the flour, sugar, cocoa, baking soda and salt.
2. Pass the blackberries through a fine strainer set over a bowl; you should have 1 cup of puree. Whisk in the buttermilk, oil, vinegar and vanilla. Pour the blackberry mixture into the dry ingredients. Divide the batter evenly between the prepared pans and bake for about 40 minutes, or until the cakes pull away from the sides and the tops spring back when pressed. Let cool on a rack for 10 minutes, then unmold and cool completely.
3. Make the blackberry filling: In a large heatproof bowl set over a saucepan of simmering water, whisk the egg whites with the granulated sugar and cream of tartar until the sugar dissolves and the whites are hot to the touch, about 5 minutes. Transfer to a standing mixer and beat at high speed until the meringue cools to room temperature and is very thick, about 15 minutes. Stir the blackberry preserves until smooth, then gently fold 1 cup into the meringue.
4. Using a serrated knife, split the cakes in half horizontally. Thinly spread the remaining 1/2 cup of preserves on 3 of the cut cake layers. Set one of the layers on a large plate, preserves side up. Spread one-third of the meringue on top and press one-third of the blackberries into the meringue. Repeat with the 2 remaining preserves-spread cake layers and the remaining meringue and blackberries. Top with the final cake layer and let stand at room temperature for 1 to 3 hours. Just before serving, sift the confectioners' sugar over the top of the cake and garnish with the additional blackberries.

MAKE AHEAD

The chocolate cake can be baked up to 1 day in advance and kept at room temperature.

Coconut Pavlovas with Tropical Fruit

Serves: 6

Ingredients

• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup unsweetened shredded coconut
• 4 large ripe passion fruits, halved
• 2 kiwis—peeled, halved lengthwise and sliced 1/4 inch thick
• 1 small mango, peeled and thinly sliced
• 
  

Directions

1. Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
2. Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
3. Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
4. Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.

MAKE AHEAD

The meringues can be stored overnight in an airtight container.

Berry-Brioche Bread Pudding

Serves : 8

To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too.

Ingredients

• Unsalted butter, for greasing the dish
• 1/4 cup turbinado sugar
• 2 cups heavy cream
• 2 cups whole milk
• 2/3 cup plus 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 4 large eggs
• 4 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 2 cups blueberries and raspberries, plus more for serving
• One 1-pound loaf of brioche, cut into 1/2-inch dice
• Whipped cream, for serving

Directions

1. Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.
2. In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
3. In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
4. In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.
5. Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
6. Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.

Minty Lemon Iced Tea

Ingredients:

• Basic Simple Syrup
• 1 cup mint leaves, plus 16 sprigs
• 8 cups cold water
• 8 Irish breakfast tea bags
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1 lemon, thinly sliced, for garnish
• Ice cubes

Directions:

1. Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
2. In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
3. Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.

MAKE AHEAD

The iced tea can be refrigerated in a covered pitcher for up to 2 days.

NOTES

To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.

Baja Taco Blitz

Servings: 1

Ingredients

• 1 sprays cooking spray
• 1/2 small onion(s), sliced
• 1/4 large sweet red pepper(s), sliced
• 4 oz uncooked boneless, skinless chicken breast, cut into strips
• 2 small corn tortilla(s)
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/8 medium avocado, sliced
• 1/2 cup Iceberg lettuce, chopped
• 2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
• 2 Tbsp fat-free sour cream
• 1 Tbsp salsa
• 1 tsp cilantro, fresh, chopped

Instructions

• Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
  
  
• Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
  
  
• Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.