After 690 posts, we feel that this blog is getting old and redundant. It has become the same basic recipes of cakes, cookies, pies, muffins, cookie bars, ice milks, ice creams, sorbets, candies and miscellaneous– with different flavors. But we will continue to display the existing recipes for your dessert-making pleasure. Feel free to use the search bar. Many sweet returns!
-Sally and John
Today we made Lemon Blueberry Muffins!
1 1/2C flour, 1/2 pint fresh blueberries, 1t baking powder, 1/2t baking soda, 1/4C sugar, 2T butter, melted, juice of 1 medium lemon, 5/8C skim milk
Preheat oven to 350F. Whisk egg in milk in glass measuring cup.
In large bowl, sift together dry ingredients. Make a well in the dry ingredients. Pour in milk mixture.
In separate glass measuring cup, mix sugar and lemon juice.
Add melted butter. Blend well.
Stir in lemon juice mixture.
Mash blueberries slightly with fork.
Add to batter until just blended.
Turn into lined, greased or nonstick muffin tin.
Bake 15-18 minutes or until lightly browned. Makes 6 muffins.
Today we made Dairy Nut Cake!
1/2C skim milk, 1/3C plain nonfat yogurt, 2T butter, melted, 1 3/4C flour, 1/2t baking soda, 1t baking powder, 1/2C brown sugar, 1 egg, 1C chocolate chips, 1/3C coarsely chopped pecans (1/2″ pieces), 1/3C coarsely chopped lightly salted almonds (3/4″ pieces), 1 1/2C dairy whipped topping
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, beat brown sugar with egg.
Stir in cooled, melted butter.
Stir in yogurt and milk. Blend well.
Mix in dry ingredients until almost blended.
Fold in chips and nuts until just blended.
Turn into greased 8″ or 9″ round cake pan.
Bake 30-35 minutes or until light golden. Cool completely. Spread dairy whipped topping on top of cake. Chill 10 minutes.
Today we made Frozen Drunken Strawberry Pie!
1/2C water, 3T cornstarch, 1 pint fresh strawberries, hulled and chopped into 1/4″ to 1/2″ pieces, 1/2C cherry brandy, 1C graham cracker pie shell, 1/2C sugar
Mix cornstarch with sugar in medium saucepan.
Add water over medium heat, stirring constantly until thickened, about 15 minutes.
A streak made with the finger on the back of the mixing spoon shouldn’t flow together.
Remove from heat. Quickly stir in brandy until blended.
Fold in strawberries.
Pour into pie shell.
Freeze at least 2 hours.