Creamy Parmesan Mashed Potatoes

Ingredients

* 2 pounds red potatoes, cut into 1/2-inch chunks
* 1 cup fat-free reduced-sodium chicken broth
* 4 ounces PHILADELPHIA Neufchatel Cheese, cubed
* 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
* 3 tablespoons KRAFT Grated Parmesan Cheese

Directions

1. Cook potatoes in boiling broth in large covered saucepan 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most of broth is absorbed.
2. Stir in Neufchatel; mash potatoes slightly on low heat until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potatoes are smooth and heated through.


Danish Kringle
Ingredients

* 1 cup butter
* 2 cups sifted all-purpose flour
* 1 cup sour cream
*
* 1 cup butter, softened
* 2 cups brown sugar
* 1 1/2 cups chopped English walnuts, divided
*
* 1 cup confectioners' sugar
* 2 tablespoons water

Directions

1. In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
3. Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
4. Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Almond Cherry Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter (no substitutes)
• 2 eggs
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 cup coarsely chopped blanched almonds
• 1 cup halved candied cherries

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an 

Almond Cherry Fudge

By: Shellie Tucker 

"Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make this when I need a quick treat for a school party or to take to a neighbor, says Shellie Tucker from Hendersonville, Tennessee."

Ingredients

• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup chopped almonds
• 1/2 cup red candied cherries, chopped
• 1 teaspoon almond extract

Directions

1. Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. 
3.  

Almond Cranberry Squash Bake

By: Ronica Brownson 

"When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. --Ronica Skarphol Brownson, Madison, Wisconsin"

Ingredients

• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine, softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar

Directions

1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly. 

Whoopie Pies IV

By: Mary Simpson 

"Chocolate cake cookies with a creamy filling."

Ingredients

• 2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 3/4 cup unsweetened cocoa powder
• 1 cup milk
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 cup shortening
• 1 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 5 1/2 tablespoons all-purpose flour
• 1 cup milk

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs.
3. Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla.
4. Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes.
5. To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy.
6. Spread on the flat side of a cooled cookie and sandwich together with another cookie.

Luscious Triple Lemon Easter Cake

By: Pam-3BoysMama 

"I adapted a popular lemon cake to make it a lemon lover's dream. This cake has lemon in the cake, the filling, and the frosting. There's plenty of frosting for decorating, so get creative. This cake is perfect for any special occasion."

Ingredients

• Cake:
• 2 cups plus 2 TBSP cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 tsp. lemon zest
• Lemon Curd:
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• Frosting:
• 8 cups confectioners' sugar
• 1 cup butter, softened
• 4 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 cup milk
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon zest. Beat in the flour mixture alternately with the milk and lemon juice, mixing just until incorporated.
• Pour batter into pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• Filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface. Cool to room temperature. Refrigerate 3 hrs.
• Frosting: In large bowl, beat confectioners' sugar, 1 c butter, ¼ cc lemon juice and 2 tsp lemon zest until smooth. Beat in milk until light and fluffy.
• Assembly: With long serrated knife split each cake layer in half horizontally. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 3/4 cup frosting. Add a third layer, and spread with remaining half of the lemon filling. Press on final cake layer.
• Frost with remaining frosting. 
•  

Dump Cake II

By: Andrea 

"Super easy-to-make cake."

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can crushed pineapple
• 1 (16.5 ounce) can pitted dark sweet cherries
• 1/2 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold. 

Almond Buttercrunch Candy II

By: Scarlett Thornley 

"This is a close copy of the popular almond and chocolate candy."

Ingredients

• 1 cup butter
• 2 cups crushed almonds
• 1 1/4 cups white sugar
• 2 cups semisweet chocolate chips

 

Directions

1. Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan.
2. In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish. Let the candy cool before cutting it into bars. 

Pumpkin Bread

Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans



Mom's Zucchini Bread

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Downeast Maine Pumpkin Bread

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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Red Velvet Cake with Cream Cheese Frosting

Ingredients

3/4 cup  all-purpose flour

3/4 cup  whole-wheat pastry flour

1/4 cup  unsweetened cocoa powder, sifted

2 teaspoons  baking powder

1/2 teaspoon  salt

3/4 cup plus 2 tablespoons  sugar

6 tablespoons  cold unsalted butter, cut into chunks (see Cake-Baking Tips)

2   large eggs, at room temperature (see Cake-Baking Tips), separated

2 teaspoons  vanilla extract

1/2 ounce  red food coloring, (4 teaspoons), optional (see Ingredient note)

1 cup  nonfat buttermilk

12 ounces  soft light cream cheese

3/4 cup  confectioners' sugar

1 1/2 teaspoons  vanilla extract

1/2-1 ounce  chocolate, grated, for garnish (optional)

Directions

1. To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.

2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.

3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.

4. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.

5. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.

6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.

7. To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Tips:
Cake-Baking Tips: When using cake pans, they must be greased and floured to create a thin layer of protection against the oven's heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray.

Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.

To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container - a common mistake - the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.

Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68 degrees F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get "cool" butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.

Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.

Ingredient Note: If you prefer not to use food dye, you can omit it completely: just add 4 more teaspoons of buttermilk to the batter (your cake will, however, be more brown than red). Natural food dyes, while less vibrant than conventional dyes, are chemical-, lactose- and gluten-free, but they vary widely in availability. Check for them at your local natural-foods store.

 

Red Velvet Cupcakes

Ingredients

 

With its bright red color, Red Velvet Cake always invokes a reaction. For more fun, turn this chocolate cake recipe into cupcakes by baking the batter in muffin cups. Frost them with chocolate or vanilla icing, or some of each.

             

3/4 cup  sour cream

2/3 cup  oil

2-1/2 cups  self-rising flour (such as Presto)

1/4 cup  unsweetened cocoa powder

1-1/2 cups  sugar

2   eggs

1   bottle (1 ounce) red food coloring

1 teaspoon  vanilla extract

1 can  (1 pound) prepared vanilla icing

  Additional red food coloring

1 can  (1 pound) prepared chocolate icing

 

Directions

1. Line standard-size muffin pans with 18 cupcake liners. Heat oven to 350 degree F.

2. In a large bowl, whisk sour cream and oil (it will look curdled). Sift flour and cocoa powder into the bowl. Add sugar. Beat until just moistened. Add eggs and beat on medium-high for 2 minutes, until smooth and fluid. Stir in bottle of food coloring and vanilla. Fill liners 2/3 full.

3. Bake cupcakes at 350 degree F for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; then remove cupcakes and let cool completely on rack.

4. Tint vanilla frosting light pink. Frost half the cupcakes with chocolate icing, half with pink icing. Chill slightly before serving. Makes 18 cupcakes.

 

Red-Velvet Cupcakes

Ingredients

1 cup  all-purpose flour

3/4 cup  sugar

1/4 cup  unsweetened natural cocoa powder

1/2 teaspoon  baking soda

1   large egg

3/4 cup  vegetable oil

1/2 cup  buttermilk

1/2 teaspoon  white distilled vinegar

1/2 teaspoon  vanilla extract

1 1/2 teaspoons  red food coloring

1   recipe Cream-Cheese Icing (Recipe follows.)

  Garnish: sliced almonds, cupcake crumbs

Cream-Cheese Icing

1 (8-ounce) package  cream cheese, softened

3/4 cup  confectioners' sugar

1/8 teaspoon  vanilla extract

 

Directions

1. Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a mixing bowl, sift together flour, sugar, cocoa powder, and baking soda.

3. Add egg, oil, buttermilk, vinegar, and vanilla and beat at medium speed with an electric mixer until combined.

4. Divide batter evenly among prepared muffin cups.

5. Bake for 20 minutes, or until a tester inserted near center comes out clean.

6. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Reserve crumbs from edges of cupcakes for garnish. Frost cooled cupcakes with Cream-Cheese Icing.

7. Garnish with sliced almonds and reserved crumbs.

 

Giant Cupcake

Ingredients

  Cake:

3 cups  all-purpose flour

1/4 cup  poppy seeds

3/4 teaspoon  baking soda

1/2 teaspoon  salt

1 cup (2 sticks)  unsalted butter, softened

1/2 of an 8-ounce package  cream cheese, softened (save other half for frosting)

2 cups  granulated sugar

3   large eggs

3/4 cup  buttermilk

1/4 cup  fresh lemon juice

2 tablespoons  fresh grated lemon zest

  Glaze:

3 cups  confectioners' sugar

4 tablespoons  lemon juice

2   drops blue food coloring

  Frosting:

1/2 cup (1 stick)  unsalted butter, softened

4 ounces  cream cheese, softened

2 cups  confectioners' sugar

1 tablespoon  fresh lemon juice

 

Directions

1. Heat oven to 325 degree F. Grease and flour giant cupcake pan (find it here: familycircle.com/pan) and set aside.

2. Cake: Whisk together flour, poppy seeds, baking soda and salt in a medium bowl. Set aside.

3. Beat butter and cream cheese with an electric mixer in a large bowl until smooth. Add granulated sugar and beat on medium until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each until well combined.

4. Combine the buttermilk, lemon juice and zest in a liquid measuring cup. Add the flour mixture, alternating with the buttermilk mixture, to the butter mixture, starting and ending with the dry ingredients. Beat until just blended.

5. Divide batter evenly between prepared pan halves. Bake until a toothpick inserted in centers comes out clean, about 1 hour. Transfer to a wire rack and cool 10 minutes. Invert; cool completely.

6. Trim cakes if necessary. Place bottom part of the cupcake on a wire rack over a jelly roll pan, top-side down.

7. Make Glaze: In a medium-size bowl, whisk together the confectioners' sugar, lemon juice and food coloring until smooth. Pour glaze over the bottom half of cake to cover completely; use a spatula to help spread it onto side of cake. Let dry 5 minutes, then repeat, scraping up glaze from the pan and reusing excess. Let stand until glaze is set, about 15 minutes.

8. Meanwhile, make Frosting: In a large bowl, beat together butter and cream cheese. Add the confectioners' sugar and lemon juice and beat on low speed until smooth and good spreading consistency.

9. Turn over cupcake bottom and spread with a little frosting. Attach top of cupcake (trimmed level if needed) and spread with remaining frosting. Decorate with berries and sprinkles and add candles or sparklers, if desired.

 

Molten Chocolate Cupcakes

 

Ingredients

1/2 cup   whipping cream

1 cup   semisweet chocolate chips

1 box   Betty Crocker® SuperMoist® devil's food cake mix

1 cup   water

1/3 cup   vegetable oil

3   eggs

1 container   Betty Crocker® Rich & Creamy chocolate frosting

  Powdered sugar

  Sliced strawberries

Directions

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.

2. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.

3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.

           Ingredients

• 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

Directions

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.

Strawberry Shortcake

                 Ingredients

• 1 1/2 pounds strawberries, stemmed and quartered
• 5 tablespoons sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• Whipped Cream, recipe follows

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Diner-Style Strawberry Shortcake

Ingredients

• Non-stick vegetable spray, for coating the pans
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract
• 3 large eggs
• 1 1/4 cups sugar
• 2 pints fresh strawberries
• 1 recipe whipped cream frosting

Whipped Cream Frosting:

• 1 teaspoon gelatin
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.

Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.

Chocolate Strawberry Shortcake

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• Frosting, recipe follows
• 1 1/2 cups hulled and sliced fresh strawberries
• Confectioners sugar, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.

Frosting:

• 4 cups confectioners' sugar, preferably organic
• 1/2 cup margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature
• 1 tablespoon vanilla extract
• 1/4 cup water

Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.

Shortcakes with Warm Strawberry Sauce

 

Ingredients

For Biscuits:

• 2 1/3 cups All-Purpose Baking Mix, recipe follows
• 3 tablespoons butter, melted
• 3/4 cup cranberry juice
• 1 tablespoon sugar

For Strawberry Sauce:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 1 (16-ounce) bag frozen strawberries (you can use fresh if in season)

For Serving:

• 1 cup heavy cream
• 3 tablespoons powdered sugar

Directions

For Biscuits:
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
For Strawberry Sauce:
In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
For Serving:
In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
All-Purpose Baking Mix:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 3/4 cup shortening

In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
 Use in recipes that call for Bisquick or all-purpose baking mix

Chocolate Strawberry Shortcakes

              Ingredients

For the shortcakes:

• 1 cup all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 2 tablespoons Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 3 ounces milk chocolate, roughly chopped
• 2 large eggs
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Raw or turbinado sugar, for sprinkling

For the toppings:

• 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
• 1/4 cup granulated sugar
• 1 cup heavy cream

Directions

Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.

Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.

Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

Photograph by Kate Sears

Strawberry Shortcakes

Ingredients

Shortcakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold (salted) butter, cut into small pieces
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1 large egg, slightly beaten
• 1 tablespoon grated lemon zest
• 1 tablespoon sliced almonds
• Filling
• 4 cups strawberries, hulled and sliced
• 2 to 3 tablespoons sugar (depending on the ripeness of the berries)
• 2 teaspoons grated orange zest
• 1 tablespoon orange juice
• 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
• Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.
Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.
Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.
Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

 Sponge Cake Shortcakes

                Ingredients

• 1 pint strawberries or blueberries
• 1 lemon
• 6 tablespoons superfine sugar
• 2 cups heavy cream
• 3 tablespoons brandy
• 12 sponge cake shells

Directions

Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them.

In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated.

Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it.


Strawberry Shortcake French Toast

                Directions

Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.

Very Strawberry Shortcake

Ingredients                      

• 2 pounds fresh strawberries, washed, patted dry, hulled, and quartered
• 1/2 cup sugar
• 2 tablespoons water
• 1 teaspoon grated orange zest
• Totally-from-Scratch Biscuits, recipe follows
• 1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows

Directions

Position rack in center of oven and preheat the oven to 475 degrees F.
Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine.
Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.
While the strawberries are chilling, make the Totally-from-Scratch Biscuits.
When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature.
To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.
Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve.

Totally From Scratch Biscuits:

1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1 tablespoon sugar
Position rack in center of oven and preheat the oven to 475 degrees F.
Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.
Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.
Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.

Real Whipped Cream:

1/2 cup heavy cream, well chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.
Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl.
With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)
Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream – if the cream makes soft peaks that topple over slightly, then it's done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.
Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.

Strawberry-Shortcake Parfait Pops

 

Ingredients

• Cooking spray
• 1 1/2 cups Special K Red Berries cereal
• 1/2 cup unsweetened shredded coconut
• 3/4 cup vanilla frozen yogurt, slightly softened
• 3/4 cup strawberry sorbet, slightly softened

Directions

Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
Before serving, snip the paper cup and peel it off.

Sunset Shortcake

                    Ingredients

• 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole)
• 2 (8-ounce) cans pineapple chunks, drained
• 1/2 cup orange marmalade
• 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee)
• 1 (8-ounce) container strawberry cream cheese
• Pressurized whipped cream
• Mint sprig, for garnish

Directions

In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
Serve garnished with whipped cream and a sprig of mint.

Strawberry Shortcake Martinis

                                  Ingredients

• 2 pints strawberries, cleaned and sliced
• 1/4 cup sugar substitute (recommended: Splenda)
• 1 recipe Low Carb Zucchini Muffins, recipe follows
• Low Carb Fresh Whipped Cream, recipe follows
• 1 pint whole strawberries
• Few sprigs fresh mint

Directions

Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.

Low Carb Zucchini Muffins:

• 4 tablespoons wheat bran
• 1 1/2 cups soy flour plus 2 tablespoons
• 1/2 cup small diced zucchini, with skin on
• 3 eggs
• 3/4 cup heavy cream
• 1/2 cup club soda
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 1/2 teaspoons baking powder

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.
Yield: 12 servings

Low Carb Fresh Whipped Cream:

• 1 cup heavy cream
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Orange-Scented Shortcakes with a Fresh Berry Medley

                              Ingredients

• 2 pounds assorted fresh berries, washed and patted dry, such as strawberries, raspberries, blackberries and blueberries (strawberries hulled and sliced)
• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons water
• 2 1/2 teaspoons grated orange zest
• 1 1/4 cups self-rising flour
• 3/4 cup cake flour
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
• 1 1/4 cups heavy cream
• 1/4 cup all-purpose flour
• 1 1/2 cups lightly sweetened whipped cream, for serving
• Mint sprigs, for garnishing

Directions

In a large bowl combine the berries, 3/4 cup of the sugar, water, and 1 teaspoon of the orange zest in a large bowl. Stir well to combine. Cover with plastic wrap and refrigerate until the berries have softened and given up their juices and mixture is chilled, about 1 hour.
Position rack in center of oven and preheat the oven to 475 degrees F.

Sift the self-rising flour, cake flour, 1 tablespoon of the sugar, baking powder, salt, and baking soda into a medium mixing bowl. Add the butter and remaining orange zest to the flour mixture and, using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!

Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.

Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 shortcakes. Do this by gathering the scrap pieces together and pressing to re-form into a 1/2-inch thick disk, then cut as many additional shortcakes as possible from the re-formed dough.

Place the shortcakes on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle the tops of the shortcakes with the remaining tablespoon of sugar and bake in the oven for 10 to 12 minutes, or until golden brown.
Remove the shortcakes from the oven and transfer to a wire rack to cool. The shortcakes can be served warm or at room temperature.
To assemble the shortcakes: Using a knife or fork, split the shortcakes in half horizontally and place the bottom halves on each of 8 plates.

Divide the berries evenly among the bottom halves and top each serving with a dollop of whipped cream. Lean a shortcake top against each bottom and serve, garnished with a sprig of mint

Christmas Stollen

Ingredients

 

• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees F/45 degrees C)
• 1 large egg
• 1/3 cup white sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1 teaspoon ground cinnamon

Directions

1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon
6.  
7.  

Pecan Tassies

Ingredients

• 2 cups margarine
• 4 (3 ounce) packages cream cheese
• 4 cups all-purpose flour
• 3 eggs
• 2 1/2 cups packed brown sugar
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 1/2 cups chopped pecans

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans. 
5.  
6.  

Gingerbread Houses

Planning and Building
Here are supplies you'll need:

• The pattern
• Gingerbread dough: double the recipe
• Rolling pin
• Cookie sheets
• Aluminum foil
• Plywood base or heavy cardboard, doubled to support the house
• Royal icing, recipe doubled
• Pastry bags and decorating tips
• Butter knife, palette knife or flat sandwich spreader
• A damp cloth for quick clean-ups
• Glue gun (optional)
   

Helpful tips:

• Allow a weekend to complete the house
• Have all supplies ready
• Read all instructions before you begin: you will need to double the gingerbread recipe to have enough dough
• Allow the gingerbread to cool thoroughly before assembling
• Make icing ahead of time
• Keep icing covered with a clean damp cloth (touching icing) and plastic wrap at all times to prevent it from drying out
• Adjust the consistency of the icing by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. It should be thick and stiff.
• Prepare the base for your house by covering plywood or heavy cardboard with several layers of foil
• Use canned goods from the pantry to stabilize the walls during assembly; remove them before adding the roof
  

The house that Jack built
Visualize the "yard." Will you have a walkway? Trees? A fence? Set the house at an angle for a pleasing presentation.
When assembling, apply a generous amount of icing to one side of the joint and press an un-iced side to the edge and hold until set. (See step-by-step articles for more photos.)
Apply icing-glue to the bottom of your pieces for more stability; adhere them to the foil/plywood base.
Allow 30 minutes for the front, side walls and back of house to dry and firmly set before adding the roof.
You'll need an extra pair of hands when adding and securing the roof.
Allow house to dry completely before decorating: a minimum of 4 hours, preferably overnight.

Problems?
Don't worry; you'll be able to fill gaps and cover errors later with more icing and decorations.
A fool-proof assembly method, if you're not going to eat the gingerbread, is to use a glue gun. Use icing to finish the look.
Icing can be kept at room temperature overnight. Be sure it is well-covered with a damp cloth and plastic wrap.

Polenta-Blueberry Cakes

Polenta-Blueberry Cakes

Helpful tips Have a plan for decorating. Think about how you want your house to look and what candy should go where. Have candy and decorating supplies ready. Save time and make accessory items ahead of time: snowmen, trees, carts, candles and fences can be made while you're waiting for the house to dry. Apply candy decorations by putting a small dab of icing to the underside of the candy and hold it in place until set. Use extra dough scraps for decorative cut-outs. Keep the tip of your pastry bag covered with a damp cloth in between decorating to prevent hardening. Use tweezers to adhere small items to the house. You may need super glue to adhere top-heavy items, like lamp posts. Storage Help your house survive the nibbles of your children! Moisture is a decorated cookie's worst enemy: display the house in a cool dry place. Cover at night to seal out moisture and dust; lightly drape a clean trash bag over the house and base. Gingerbread houses can last up to a year, if you choose not to eat them. Spray with a clear lacquer for maximum protection. Cover with a plastic bag and store in a box with some Styrofoam “peanuts” to protect house from damage. Turkey Brine Ingredients 1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water Directions In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge    Spicy Sausage Skillet Breakfast 1  cup  Mahatma® or Carolina® Whole Grain Brown Rice 1  package (16 to 19 oz.) hot Italian turkey sausage, casings removed 1  cup  onion, chopped 1  can (10 oz.) tomatoes with green chilies, undrained 1  cup  (4 oz.) shredded reduced fat Monterrey Jack cheese Preparation Prepare rice according to package directions. While rice is cooking, cook sausage in large non-stick skillet over medium high heat. Break up sausage and stir occasionally. Cook for 12 minutes or until done. Drain and keep sausage hot. In same skillet, cook onion 2 minutes. Add tomatoes, sausage and cooked rice and heat thoroughly. Top rice and sausage mixture with cheese. RECIPE IDEA: To make this a main dish recipe, add a can of drained brown or black beans. And, or, add a can of drained whole kernel corn. Calories: 350 /serving Total fat: 17 g Trans fat: 0 g Cholesterol: 70 mg Sodium: 810 mg Carbohydrates: 26 g Fiber: 2 g  Protein: 25 g Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles Ingredients 2  cups  vanilla low-fat yogurt 2  tablespoons  honey 2  cups  fresh raspberries 1  cup  quartered small strawberries 1  cup  fresh blackberries 1/3  cup  sugar 2  tablespoons  fresh lemon juice 4  frozen whole-grain waffles, toasted 4  teaspoons  toasted wheat germ Preparation Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine. Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately. Nutritional Information Calories: 377 (16% from fat) Fat: 6.8g (sat 2.3g,mono 2.3g,poly 1.6g) Protein: 11.5g Carbohydrate: 71.6g Fiber: 8.3g Cholesterol: 43mg Iron: 1.9mg Sodium: 214mg Calcium: 345mg             Crazy for Cranberries Prep: 10 min. For the best presentation, choose an orange that has the same diameter as the cranberry sauce. Yield: Makes 4 servings Ingredients 1  (16-ounce) can jellied cranberry sauce 4  (1/4-inch-thick) fresh navel orange slices Garnishes: fresh cranberries, mint sprigs Preparation Remove cranberry sauce gently from can, leaving cylinder intact. Cut sauce crosswise into 4 equal portions, and place each on a small plate. Top each portion with 1 orange slice. Garnish, if desired.       Polenta-Blueberry Cakes    If you're using frozen blueberries, there's no need to thaw before folding them into the batter. Yield: 2 dozen (serving size: 1 cake) Ingredients 1  cup  all-purpose flour 3  tablespoons  yellow cornmeal 1/4  teaspoon  salt 1/4  teaspoon  baking powder 1/4  teaspoon  baking soda 1/2  cup  granulated sugar 1/4  cup  butter, softened 1  large egg 2  teaspoons  grated lemon rind 2/3  cup  low-fat buttermilk 1/2  cup  fresh or frozen blueberries 1  tablespoon  all-purpose flour Cooking spray 1/2  cup  powdered sugar 1  tablespoon  fresh lemon juice Preparation Preheat oven to 350°. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter. Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes. Nutritional Information Calories: 75 (28% from fat) Fat: 2.3g (sat 1.3g,mono 0.7g,poly 0.1g) Protein: 1.2g Carbohydrate: 12.6g Fiber: 0.3g Cholesterol: 15mg Iron: 0.4mg Sodium: 73mg Calcium: 13mg