Blueberry Souffle

Today we made Blueberry Souffle!

1 pint fresh blueberries, butter, powdered sugar, 3T sugar, 1/3C any sweet red wine, 1/3C sugar, 4 whites of large eggs

Add 3T sugar to wine in a shallow dish and stir until dissolved.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Stir in blueberries. Cover with plastic wrap and soak for at least 30 minutes.

Blueberry Souffle

Blueberry Souffle

Preheat oven to 350F.

Blueberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Blueberry Souffle

Drain blueberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Quickly fold in blueberries.

Blueberry Souffle

Spoon into prepared dish.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Bake 25-30 minutes or until puffed and browned.

Blueberry Souffle

Serve immediately.

Blueberry Souffle

Cherry Brownies

Today we made Cherry Brownies!

1C chocolate chips, 4T butter, 1C brown sugar, 1/2C flour, 1/4t salt, 2C pitted halved fresh cherries, 2 eggs

Melt chocolate chips and butter, stirring until smooth.

Cherry Brownies

Cherry Brownies

Remove from heat and add brown sugar. Set aside 20 minutes to cool.

Cherry Brownies

Cherry Brownies

Preheat oven to 350F.

Cherry Brownies

Stir in slightly beaten eggs.

Cherry Brownies

Cherry Brownies

Cherry Brownies

Cherry Brownies

Add salt and flour.

Cherry Brownies

Cherry Brownies

Cherry Brownies

Mix in cherries.

Cherry Brownies

Cherry Brownies

Turn into greased, 8″ or 9″ rectangular or square cake pan.

Cherry Brownies

Cherry Brownies

Bake 25-30 minutes or until knife inserted in center emerges clean. Cool before cutting.

Cherry Brownies

Lowfat Strawberry Marshmallow Coconut Ice Cream

Today we made Strawberry Marshmallow Coconut Ice Cream!

1 pint strawberries, chopped into 1/2″ pieces; 2C mini marshmallows, 1C half and half, 1/2C sugar, 1/2C skim milk, 1C shredded coconut

Melt marshmallows with half and half and skim milk over low heat, stirring constantly until smooth. Remove from heat.

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Stir in sugar.

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Pour over strawberries and coconut in a large bowl. Blend well.

Strawb Marsh Coco IC

Strawb Marsh Coco IC

Freeze until of desired consistency, or if a more creamy texture is desired: churn in ice cream maker. Serving suggestion: Top with chocolate syrup.

Strawb Marsh Coco IC

PB Chocolate Chip Cookies

Today we made PB Chocolate Chip Cookies!

4 1/2C flour, 2T baking soda, 1t salt, 1 1/2C brown sugar, 1 1/2C sugar, 5 large eggs, 1T almond extract, 3C chocolate chips, 1C creamy peanut butter

Preheat oven to 350F.

PB Choc Chip Cookies

Sift together dry ingredients. In separate bowl, cream peanut butter and sugars until smooth.

PB Choc Chip Cookies

PB Choc Chip Cookies

Add eggs (5, total). Blend well.

PB Choc Chip Cookies

PB Choc Chip Cookies

Stir in almond extract.

PB Choc Chip Cookies

Stir in dry ingredients. Blend well.

PB Choc Chip Cookies

PB Choc Chip Cookies

Mix in chocolate chips.

PB Choc Chip Cookies

PB Choc Chip Cookies

Roll into balls and place on foil-lined cookie sheets.

PB Choc Chip Cookies
Bake 15-20 minutes or until lightly browned. Makes 4 dozen.

PB Choc Chip Cookies

Frozen Banana Fudge Pie

Today we made Frozen Banana Fudge Pie!

1 graham cracker pie shell, 2 small bananas or 1 medium banana, 14 oz sweetened condensed milk, 1C chocolate chips, 1/2C skim milk

Slice banana into thin disks and place in pie shell in one layer.

Frozen Ban Fudge Pie

Melt chocolate with sweetened condensed milk, stirring constantly until smooth.

Frozen Ban Fudge Pie

Frozen Ban Fudge Pie

Remove from heat. Add skim milk. Stir until smooth.

Frozen Ban Fudge Pie

Pour over bananas.

Frozen Ban Fudge Pie

Frozen Ban Fudge Pie

Freeze until of desired consistency. Bananas will rise to the top.

Frozen Ban Fudge Pie

Drunken Cherry Chip Almond Cake

Today we made Drunken Cherry Chip Almond Cake!

2C pitted halved fresh cherries, 1C amaretto liqueur, 1C chocolate chips, 2C flour, 1t baking powder, 1/2C butter, 1 1/2C sugar, 1/2C coarsely chopped almonds, 2 eggs

Preheat oven to 350F.

Cherry Chip Almond Cake

Soak cherries in amaretto liqueur 2 or more hours in a glass container covered with plastic wrap.

Cherry Chip Almond Cake

Sift together dry ingredients. In separate bowl, cream butter and sugar.

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Add eggs.

Cherry Chip Almond Cake

Stir in dry ingredients. Blend well.

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Stir in chips, nuts and thoroughly drained cherries.

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Turn into greased 9″ or 10″ round cake pan. Spread evenly.

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Cherry Chip Almond Cake

Bake 45-50 minutes or until knife inserted in center of cake emerges clean.

Cherry Chip Almond Cake

Peach Souffle

Today we made Peach Souffle!

2 ripe or overripe medium peaches, peeled, pitted and coarsely chopped; butter, powdered sugar, 1/2C vodka, 1/3C sugar, 3 whites of large eggs

Add 6T sugar to vodka in a shallow glass dish or glass bowl and stir until dissolved.

Peach Souffle

Stir in peaches. Cover with plastic wrap and soak for at least 30 minutes.

Peach Souffle

Preheat oven to 350F.

Peach Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Peach Souffle

Drain peaches. Gradually beat 1/3C sugar into whites until stiff peaks form.

Peach Souffle

Peach Souffle

Peach Souffle

Quickly fold in peaches.

Peach Souffle

Spoon into prepared dish.

Peach Souffle

Bake 25-30 minutes or until puffed and browned.

Peach Souffle

Serve immediately.

Peach Souffle

Strawberry Cupcakes

Today we made Strawberry Cupcakes!

2T butter, 1/2C sugar, 6 oz reduced-fat cream cheese, 1t vanilla, 2 eggs, 1C flour, 1t baking powder, 6T strawberry puree

Frosting: 1T strawberry puree, 1 1/2 to 2C powdered sugar, 2 oz reduced-fat cream cheese

Preheat oven to 350.

Strawb Cupcakes

Sift together dry ingredients. In separate bowl, cream butter, 2 oz cream cheese and sugar.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Stir in eggs. Blend well.

Strawb Cupcakes

To make fresh strawberry puree, push fresh, hulled strawberries through fine-mesh sieve, reserving 1T for frosting. Mix in dry ingredients alternately with strawberry puree beginning and ending with dry, just until blended.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Stir in vanilla.

Strawb Cupcakes

Turn into cupcake tin.

Strawb Cupcakes

Bake 25 to 30 minutes or until toothpick inserted in center of center cupcake emerges clean. Cool before spreading on frosting.

Mix frosting ingredients until barely pourable.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Rum Raisin Rolls

Today we made Rum Raisin Rolls!

1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum

In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Add some flour and sugar.

Rum Raisin Rolls

Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.

Rum Raisin Rolls

Rum Raisin Rolls

Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.

Rum Raisin Rolls

Preheat oven to 350F.

Rum Raisin Rolls

Remove plastic wrap.

Rum Raisin Rolls

Bake rolls 20-25 minutes or until golden brown.

Rum Raisin Rolls