Summer of Secrets
Page 26
2 beaten eggs
1 C. sugar
1 large or 2 small cans mandarin oranges
1 large jar maraschino cherries
2 C. whipped topping
Boil the acini de pepe in water according to package directions; drain and rinse with cold water. Set aside.
Meanwhile, make the sauce: drain the pineapple tidbits and squeeze the juice from the crushed pineapple; put fruit aside. Pour 1¾ C. of the pineapple juice into a medium pan, whisk in the flour, eggs, and sugar and then simmer over medium heat, stirring constantly, until thick. Set aside to cool.
Drain the oranges and cherries; halve the cherries. Put these with the pineapple and chill. Mix the sauce into the pasta in a large bowl and chill several hours/ overnight. A few hours before serving, stir the fruit into the pasta mixture and fold in the whipped topping. Serves 15–20. (Try not to eat half of it before you share it with anyone else!)
Cherry-Pie Salad
Make this in your prettiest glass bowl!
1 can cherry pie filling
1 20-oz. can crushed pineapple
2 3-oz. boxes cherry gelatin
1 C. boiling water
1 6-oz. container cherry vanilla yogurt
1 C. whipped topping
Pour pie filling and undrained pineapple into serving bowl and stir. Mix the gelatin into the water until dissolved, then stir into the fruit. Chill until firm. Mix the yogurt and whipped topping and spread on the salad. Cover and chill.
Kitchen Hint: Yep, light pie filling and sugar-free gelatin are just as good in this recipe. Substitute other flavors of pie filling, gelatin, and yogurt, too.
Smothered Hash Browns
A meal in a pan! Add other fresh veggies like zucchini, broccoli, or chopped carrots for variety.
1 pkg. frozen hash browns, thawed; or Simply
Potatoes
Dill weed, garlic powder, salt, and pepper
1 onion, sliced
1 red or green bell pepper (or combo of both), in
bite-sized chunks
4–5 large fresh mushrooms (or 1 can of mushrooms)
2 C. diced ham; or 11b. bulk sausage, cooked and
drained
1 small jar Cheez Whiz
Preheat the oven to 350°. Brown the potatoes in about 1 T. oil in a nonstick skillet, seasoning to taste. Spread in a sprayed 9x13-inch pan and set aside. Simmer the veggies in ¼ C. water until nearly cooked, season to taste, and stir in the meat. Spoon this mixture over the potatoes and then spoon the cheese over all, spreading it as it melts. Cover and bake about 20 minutes or until heated through. Serves 3–5.
Mamma’s Sky-High Biscuits
A little whole grain makes these more healthful and very satisfying! Makes about 15, depending on the size of your cutter.
2 C. white flour
1 C. whole wheat flour
4½ tsp. baking powder
2 T. sugar
½ tsp. salt
¾ tsp. cream of tartar
¾ C. butter or margarine
1 egg
1 C. milk
Preheat oven to 425°. Combine the dry ingredients in a bowl and cut in the butter or margarine until mixture resembles coarse crumbs. Add egg and milk, stirring quickly to blend, then knead dough on a lightly floured surface. Roll to a 1-inch thickness and cut with a 1- or 2-inch biscuit cutter (or use an overturned drinking glass dipped in flour). Place on a parchment-papered cookie sheet. Bake 12–14 minutes or until lightly browned.
Kitchen Hint: You can do all the mixing in a food processor! Faster and easier! You can freeze them, too.
Lemon Icebox Pie
Sweet yet tart, this easy pie makes a refreshing summer dessert.
1 10-inch graham cracker crust
1 egg white, slightly beaten
2 cans sweetened condensed milk
5 egg yolks
½ C. sugar
½ tsp. vanilla extract
C.bottled lemon juice
Preheat oven to 325°. Brush the crust with egg white and bake 5 minutes.
Meanwhile, make the filling: With a whisk or fork, blend the condensed milk and egg yolks until smooth. Stir in sugar, vanilla, and lemon juice until well blended. Pour into crust and bake at 300° for 20 minutes or until center is set. Cool to room temperature and then refrigerate several hours or overnight. Garnish with whipped cream or whipped topping.
For key lime pie: Substitute bottled key lime juice for the lemon juice.
Kitchen Hint: Use those extra egg whites in a healthy veggie omelet to serve with Sweet Zucchini Corn Muffins.
Sweet Zucchini Corn Muffins
Sweet and dense, these muffins accompany any meal—and they’re a great way to use up zucchini when your garden explodes with it.
2½ C. white flour
1½ C. yellow cornmeal
1 C. sugar*
1 T. cinnamon
2 tsp. baking powder
1 tsp. each baking soda and salt
3 C. shredded/finely chopped zucchini
C. honey
1 C. oil
1 6-oz. carton lemon yogurt*
4 eggs
Preheat the oven to 350°. In a large bowl, stir the dry ingredients together and then stir in the zucchini. In a small bowl, blend the honey, oil, yogurt, and eggs, and then stir them into the flour mixture until well moistened. Spoon into muffin tins and bake 12–15 minutes, or just until tops are set. Leave in pans about 10 minutes and then cool muffins on a rack. Makes 2 dozen.
*Kitchen Hint: You can substitute ½ C. Splenda Baking Mix for the sugar and use nonfat yogurt.
Chocolate Zucchini Cake
So moist you won’t miss the frosting. Try it as a coffee cake, too!
½ C. margarine
½ C. oil
1¾ C. sugar
2 eggs
1 tsp. vanilla
½ C. buttermilk, sour cream, or plain yogurt
2½ C. flour
¼ C. cocoa
1 tsp. each salt and soda
1 T. cinnamon
2 C. grated unpeeled zucchini
½ C. chopped nuts
1 C. chocolate chips
2 T. sugar
Preheat the oven to 325°. Cream the margarine, oil, and sugar. Add eggs and then vanilla. Sift the dry ingredients together and add alternately with the buttermilk/sour cream/yogurt. Stir in the zucchini and spread in a sprayed 9x13-inch pan. Sprinkle with the sugar, nuts, and chips. Bake for 45–50 minutes. Freezes well.
Mamma’s Best Cinnamon Rolls
Who knew great bakery cinnamon rolls could start with a cake mix?
2 T. or 2 pkgs. yeast
2½ C. warm water
1 box yellow cake mix
4 C. flour
3 eggs
C. oil
1 tsp. salt
Melted margarine, brown sugar, and cinnamon
Dissolve yeast in the water for about 3 minutes. In a large mixing bowl, add yeast mixture to the cake mix, 1 C. of the flour, the oil, and the salt. Mix until bubbles appear, then slowly add the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, then place in a greased bowl, turning the dough in the bowl to grease the top. Cover the bowl and let dough rise until double (about an hour with regular yeast; 30 minutes with quick-rise).
Punch down the dough, divide in two, then roll into 12x9-inch rectangles. Spread with melted margarine, then sprinkle all over with sugar and cinnamon. Roll the short sides like a jelly roll, pinch edges to seal, and cut each roll into 12 rounds. Place rounds in two sprayed 9x13-inch pans and let rise until double. Bake at 350° for 20–25 minutes.
Frosting: 2 C. powdered sugar, 1 tsp. vanilla, 3 T. melted margarine, 3 T. milk or orange juice—enough to make it drizzly. Spread on the rolls while they’re hot.
Secret Ingredient Chocolate Pie
Cinnamon adds subtle richness to an everyday dessert!
2 pkgs. cook-and-serve chocolate pudding mix
1½ C. cold milk
2 tsp. ci
nnamon
1 9-inch graham cracker crust
Follow package directions for stovetop or microwave pudding, using only 1½ C. of milk. Cool pudding in the pan, with wax paper or plastic pressed on the surface. Spoon into a 9-inch graham cracker crust and garnish with whipped topping and a shake of cinnamon.
Kitchen Hint: Sugar-free pudding mix and skim milk work just fine in this recipe.
Orange Knots
Fragrant, light, and sweet ... is it time for breakfast yet?
1 T. or pkg. yeast
¼ C. warm water
1 C. warm milk
C. butter or margarine, softened
2 eggs
¼ C. orange juice
2 T. grated fresh orange peel
5¼–5¾ C. flour
In a mixing bowl, dissolve the yeast in the water. Add milk, sugar, butter or margarine, eggs, juice, and orange peel along with 3 cups of the flour. Beat until smooth, then add enough remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, then place in a greased bowl (turn the dough to grease the top). Cover and let rise in a warm place until doubled (about 2 hours, using regular yeast).
Punch down dough; roll into a 16x10-inch rectangle and cut 10 strips on the 10-inch side. Roll and tie each in a knot. Place on a sprayed baking sheet and tuck the ends under. Cover with a towel and let rise about 30 minutes. Bake at 400° for 10 minutes or until golden. Cool and drizzle with frosting.
Frosting: 1 C. powdered sugar, 2 T. orange juice, and 1 tsp. grated fresh orange peel.
Italian Zucchini Stew
A great way to use up zucchini when your garden explodes with it!
2 medium zucchini, sliced
1 small onion, sliced
1 large can diced tomatoes with juice; or 3–4 large
fresh tomatoes, peeled and chunked
1 green or red bell pepper, seeded and diced
Italian seasoning, dill weed, salt, pepper, garlic
powder, 2 bay leaves.
Parmesan cheese
Place the veggies in a large skillet coated with nonstick spray; season to taste with the spices. Simmer over medium heat, covered, until veggies are soft. (You might need to add a little water or tomato juice if you use fresh tomatoes.) Remove bay leaves. Spoon into serving bowl and sprinkle generously with grated Parmesan cheese. Serves 4.
Kitchen Hint: For a meal in a skillet, add a pound of browned, seasoned ground beef; or Italian bulk sausage; or cooked chicken.
Whole Wheat Zucchini Bread
Dense and sweet, these loaves freeze well. Try a slice toasted!
2 C. sugar
3 eggs
1 C. oil
2 tsp. vanilla
2 C. grated zucchini
2 C. whole wheat flour
1 C. white flour
1 T. cinnamon
¼ tsp. baking powder
1 tsp. baking soda
1 C. raisins or dried cranberries
1 C. chopped nuts, optional
Preheat the oven to 350°. In a mixing bowl, blend the sugar, eggs, oil, and vanilla. Add zucchini and dry ingredients, mixing until just blended. Add fruit and nuts. Divide among three 8x4-inch sprayed bread pans and bake about an hour, or until a toothpick comes out clean from the split in the top. Cool in the pans for 10 minutes, and then cool completely on a rack.
Rhubarb Cream Pie
Tart and creamy-sweet. If you don’t have fresh rhubarb, frozen works well. This recipe makes enough crust for 2 double-crust 10-inch pies and enough filling for one pie.
Crust
3 C. flour
1½ C. Crisco
2 T. sugar
½ tsp. each baking powder and salt
½ C. cold water
Filling
3 T. flour
2 eggs
½ tsp. each nutmeg and cinnamon
1½ C. sugar
1 T. butter or margarine
3½ C. cut-up rhubarb
Preheat oven to 400°.
Crust: Cut Crisco into dry ingredients with a pastry cutter or food processor until well mixed. Add water and mix well. Roll out and cut to fit a 10-inch pie pan.
Filling: Blend flour, eggs, sugar, spices, and butter or margarine. Add rhubarb.
Fit bottom crust into a 10-inch pie plate and pour in the filling. Criss-cross or weave strips of dough over the top. Sprinkle lightly with sugar, if desired. Bake 10 minutes, then reduce heat to 350° and bake 25 more minutes.
Kitchen Hints: Placing strips of foil around the edge of the crust keeps it from getting too brown. Put the pie on a baking sheet to keep any filling that boils over from burning on the bottom of your oven.
Oatmeal Flax Bread
Dense and chewy with whole grains, this makes awesome toast for breakfast, or a great go-along for soups and salads. Flaxseed replaces the oil and eggs used in other quick breads.
1½ C. whole wheat flour
1 C. all-purpose flour
C.packed brown sugar
½ C. old-fashioned oats
C.ground flaxseed or flaxseed meal
1 tsp. salt
1 C.buttermilk
Preheat oven to 350°. Coat an 8x4-inch bread pan with nonstick spray.
In a large bowl, combine the flours, sugar, oats, flaxseed, and salt. Stir in the buttermilk just until mixed. Pour batter into the pan and sprinkle with 1 T. oats. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pan to cool on a rack. Cool completely—at least 2 hours—before slicing.
Kitchen Hint: No buttermilk? Stir 2 T. white vinegar or lemon juice into milk and let stand 5 minutes. This bread freezes well, so I always double the recipe.
Lemon Pound Cake
An old favorite! Bake it in a 9x13-inch pan for squares or in a Bundt pan for slices.
1 box lemon cake mix
1 box instant lemon pudding mix
¾ C. oil
4 eggs
Preheat oven to 350°. Mix all ingredients and pour into a sprayed pan. Bake about 20–25 minutes (toothpick comes out clean) for the 9x13-inch version and 50–60 minutes for the Bundt version.
Meanwhile, mix glaze: 2 C. powdered sugar, ½ C. lemon juice. While cake is still warm, in the pan, gently poke holes all over it with a meat fork and pour the glaze over it to soak in. If using a Bundt pan, invert after 25 minutes to cool completely and drizzle additional, thicker frosting on the top.
Dark-On-Dark Cookies
A soft, chewy chocolate cookie that’s sinfully delicious!
1¼ C. butter or margarine, softened
2 C. sugar
2 eggs
2 tsp. vanilla
2 C. flour
¾ C. Hershey’s Special Dark cocoa
1 tsp. baking soda
1 bag Hershey’s Special Dark chocolate chips
Preheat the oven to 350°. Cream the butter or margarine and sugar, then blend in the eggs and vanilla. Combine the dry ingredients and mix into the dough, adding the chocolate chips last. Drop by spoonfuls onto greased or parchment paper–covered baking sheets and bake 8–9 minutes. Cookies will be soft and puffy. Allow to cool on the sheets about a minute, until they settle around the chips, and then cool on a rack. Makes about 5 dozen.
No-Bake Peanut Butter Cookies
These cookies set up like fudge and they won’t heat your kitchen on a summer day!
1 C.sugar
½ C. butter or margarine
½ C. milk
¼ tsp. vanilla
1 C. peanut butter
3 C. quick oats
Mix sugar, butter or margarine, milk, and vanilla in a pan and bring to a boil; cook 1 minute. Remove from heat and stir in peanut butter and oatmeal. Cool and drop by spoonfuls onto wax paper. If they stay too gooey, store them in the fridge.
Butterscotch Brownies
A great fix for a sweet/salty/chewy craving!
½ C. butter or margarine, melted
1½ C. brown sugar, packed
2 eggs
1 tsp. vanilla
1½ C. flour
2 tsp. baking powder
1 C. chopped pecans
1 bag butterscotch chips
Preheat oven to 350°. Mix melted butter or margarine, brown sugar, eggs, and vanilla; add flour and baking powder and mix well. Add pecans and ½ the bag of chips. Spread in a sprayed 9x13-inch pan and sprinkle remaining chips on top. Bake about 30 minutes, just until toothpick comes out clean—don’t over-bake!