Iced Oatmeal Applesauce

Yields: About 2 1/2 dozen cookies

Ingredients
4 tablespoon(s) unsalted butter, melted
1 cup(s) (packed) light-brown sugar
1/2 cup(s) granulated sugar
1 large egg
1/2 cup(s) chunky-style applesauce
1 1/2 cup(s) old-fashioned rolled oats
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) coarse salt
1 cup(s) golden raisins

Icing:
1 3/4 cup(s) confectioners' sugar
3 tablespoon(s) pure maple syrup
3 tablespoon(s) water

Make cookies: Preheat oven to 350 degrees F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Royal Icing

Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). Royal Icing is simply a mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites. However, because of the risk of salmonella when using raw egg whites, include a recipe using meringue powder. Meringue powder is a fine, white powder used to replace fresh egg whites and is made from dried egg whites, sugar, salt, vanillin and gum. When beaten with water and confectioners sugar it has the same consistency as icing made with fresh egg whites. However, because royal icing made with meringue powder does not have as nice a flavor as icing made with egg whites, add about 1/2 teaspoon of extract (vanilla, almond or lemon) when making the icing.

Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar

3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

Pumpkin Ice Cream Sandwiches

Looking for something different to serve this Thanksgiving? A great idea is to make Pumpkin Ice Cream Sandwiches. They are a hit with both kids and adults. They are made with two rich and buttery Chocolate Cookies sandwiched together with pumpkin ice cream. Lovely to look at and even more lovely to eat.This dessert can be made ahead of time and then you can wrap each individual sandwich in wax paper, and store them in the freezer until needed.

Chocolate Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (110 grams) light brown sugar

1/4 cup (50 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (140 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate

Pumpkin Ice Cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks.

Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands.

Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.

Makes about 20 - 4 inch (10 cm) cookies.

For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of pumpkin ice cream between the two cookies. Gently press together. You can serve these sandwiches right away or wrap each sandwich in wax paper and place in the freezer until serving time. They can be stored in the freezer for several days.

Makes 10 ice cream sandwiches..

Cherry Ricotta Muffins

Cherry Ricotta Muffins are delightful. Bite into one and you may think you are eating a slice of Italian cheesecake. Ricotta is the surprise ingredient in these muffins.In an Italian cheesecake, a filling for cannoli, or mixed with a little sugar and vanilla to serve with fresh fruit.

Cherry Ricotta Muffins:

1 cup ricotta cheese

2 large eggs

1 cup (240 ml) buttermilk

1 tablespoon pure vanilla extract

1 tablespoon fresh lemon juice

4 tablespoons (57 grams) unsalted butter, melted and cooled

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated lemon zest

1 1/2 cup cherries (fresh or frozen), pitted and sliced (If you frozen cherries do not defrost before using). When fresh cherries are out of season use dried cherries.

lemon zest- The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Cherry Ricotta Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin pans with paper liners or spray with a non stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla extract, lemon juice, and cooled melted butter, mixing well. Set aside.

In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chopped cherries. Do not over mix this mixture or the muffins will be tough when baked.

Divide the batter amongst the 12 muffin cups using two spoons or an ice cream scoop.

Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (The baking time will be a little longer is using frozen cherries.) Remove from oven and place on a wire rack to cool.

Makes 12 regular-sized muffins.

Individual Cheesecakes

If you love cheesecake and usually make your own, you know they take a long time to bake and really need a day or two in the fridge before serving. There are times, however, when we want something simpler.. We do this by making individual cheesecakes that are baked in muffin cups. The parchment strips are cut long enough to hang over the edges of each cup, so that they act as a handle making it very easy to remove the baked cheesecakes. These are excellent plain, but cheesecake always benefits from being served with fruit, either fresh (like berries) or else in sauce form (strawberry or raspberry are excellent).

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive cookies

1 tablespoon (15 grams) granulated white sugar

4 tablespoons (55 grams) unsalted butter, melted

Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream

Garnish: (Optional):

Strawberry Puree and/or fresh berries

Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

Angel Food Cake

An Angel Food Cake, or Angel Cake, has a sweet golden brown crust with a soft and spongy snowy white interior. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour. It does not contain egg yolks or any fat so it is perfect for everyone, even those watching their fat intake. It can be eaten plain with just a dusting of powdered (confectioners of icing) sugar, filled and frosted with your favorite icing, or served with fresh fruit and softly whipped cream. It is also excellent with fruit sauces (raspberry and strawberry are nice), lemon curd, ice cream, frozen yogurt, sherbet or sorbet.

Angel Food Cake :

1 1/4 cups (125 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar, divided

1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.

In your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.

Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)

Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. Do not over bake.

Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours.

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place on your serving plate. It is best to cut this cake with a serrated knife using a back-and-forth sawing motion. Try not to press down on the cake when cutting as this will squash its soft and spongy texture.

This cake is best served on the day it is made but it will keep covered for a few days at room temperature or for several days in the refrigerator. It is great toasted.

This cake can be eaten alone with just a dusting of confectioners' (powdered or icing) sugar. Is also wonderful with fresh berries and softly whipped cream. Another idea is to serve with ice cream, strawberry or raspberry puree, or chocolate sauce.

Serves 12

Cranberry Christmas Cake

Trend watchers are telling us that while cupcakes were once all the rage, cakes are now back in style. This is great news for us cake lovers and with the holiday season fast approaching what could be more festive than serving this pretty cake covered in snowy white frosting and ruby red candied cranberries. Cutting into this fluffy icing is a treat, as inside you will find a delicious chocolate genoise that has been cut in half, soaked with a kirsch flavored syrup, and filled with chocolate mousse and more candied cranberries.

Candied Cranberries:

2 cups fresh cranberries, washed

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (180 ml) water

Chocolate Genoise:

3 tablespoons (42 grams) hot melted unsalted butter or clarified butter

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (65 grams) cake flour

1/3 cup (30 grams) unsweetened Dutch-processed cocoa powder

4 large eggs

2/3 cup (125 grams) granulated white sugar

Note: When warming the eggs and sugar, whisk constantly to ensure the the eggs do not overheat and curdle.

Filling and Frosting:

2 1/2 cups (600 ml) heavy whipping cream, divided

2 tablespoons Kirsch (cherry brandy)

4 ounces (115 grams) semisweet or bittersweet chocolate, coarsely chopped

2 tablespoons water

1 teaspoon pure vanilla extract

Pick over the cranberries and remove any berries that are soft or rotten and then place 2 cups of cranberries into a 6-8 cup stainless steel (or other heatproof) bowl. The cranberries are going to be 'steamed' so you will need a steamer or pot that is large enough to hold the bowl of cranberries. Fill the large pot or steamer with a few inches (5 cm) of water and bring to a simmer.

Meanwhile, combine the sugar and water in a small saucepan and bring to a boil. Pour the boiling syrup over the cranberries and cover the bowl with a plate. (You need to 'weigh' the bowl down so it will not move around once it is in the pot with the water.)

Set the covered bowl of cranberries into the pot or steamer. Cover the pot and steam the berries over low to medium heat for about 45 minutes.

Remove from heat and let cool. Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature. The syrup will become a little jellied. If using right away, drain the berries before using, keeping the syrup for some other use. If storing, place the covered berries, still in their syrup, in the refrigerator for up to two weeks.

Makes about 1 1/2 cups of candied cranberries.

Chocolate Genoise: Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a vegetable spray, a 9 inch (23 cm) round cake pan and then line the bottom of the pan with parchment paper.

In a small bowl, combine the melted unsalted butter with the vanilla extract. Keep this mixture warm. If needed, re-warm for a few seconds just before using.

In a medium bowl sift together the flour and cocoa powder. Set aside.

In a large heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take approximately 5 minutes depending on the temperature of the eggs and the simmering water). Remove from heat and transfer the egg mixture to the bowl of your electric mixer. Beat on high speed until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream. This will take approximately 5 minutes and the batter is beaten sufficiently when the batter falls back into the bowl in a ribbon-like pattern.

Then sift about one-third of the flour mixture over the whipped eggs and fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. Do not over mix or you will deflate the batter. Then take about 1 cup of the batter and fold it into the hot butter mixture with a small spatula. (This will lighten the butter mixture and make it easier to incorporate into the egg batter without deflating it.) When completely combined, use a spatula to fold the butter mixture completely into the rest of the egg batter. Pour the batter into your prepared pan, smoothing the top.

Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20-25 minutes). Cool on a metal rack. When the cake has cooled completely, run a small knife or spatula around the edges to release the cake. The genoise will keep well-wrapped two days in the refrigerator or else three months frozen.

To Assemble the Cake: Drain the candied cranberries, reserving the syrup. Make a liqueur syrup by combining 1/3 cup (80 ml) of the drained cranberry syrup with the 2 tablespoons of Kirsch.

Melt the 4 ounces (115 grams) chocolate and 2 tablespoons water in a heatproof bowl placed over a saucepan of simmering water. Let cool to room temperature.

Using a serrated knife, cut the chocolate genoise, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and center it on your serving platter. Brush the layer with about 2 tablespoons of the liqueur syrup.

Beat 1/2 cup (120 ml) of the chilled heavy whipping cream until soft peaks form. With a rubber spatula or whisk quickly fold the cream into the chocolate mixture. Immediately spread the moistened genoise layer with the chocolate cream.

Place enough drained cranberries evenly over the chocolate cream to cover the cream completely. (The remaining cranberries should be placed back into the left over cranberry syrup, refrigerated, and they will be used for decorating the top of the assembled cake.)

Moisten the cut-side of the second genoise layer with 2 tablespoons syrup. Place cut-side down on top of chocolate cream, gently pressing to compact. Brush the top layer with syrup.

Beat remaining whipping cream with the 1 teaspoon vanilla extract and 2 tablespoons (28 grams) granulated white sugar until stiff peaks form. Spread a thick layer of whipping cream over top and sides of cake. If you like, place any remaining cream in a pastry bag fitted with a large star tip (I used a Wilton 1M tip) and pipe large rosettes over the entire top surface of the cake. At this point refrigerate the cake, covered, for 24 to 36 hours before serving (this allows time for the flavors to mingle). Just before serving, drain the reserved candied cranberries and blot with paper towels to remove any remaining moisture, and randomly place on top of cake.

Serves 10-12.

Carrot Cupcakes

With the popularity of cupcakes exploding, it goes without saying that we must have a Carrot Cupcake recipe in our repertoire. These carrot cupcakes are moist and delicious, full with the flavors of carrot, apple, ground cinnamon, walnuts, and raisins, today we prefer a smooth and tangy cream cheese frosting.

Carrot Cupcakes:

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

4 large eggs

1 cup (200 grams) granulated white sugar

1 cup (240 ml) safflower or canola oil

2 cups (210 grams) finely grated raw carrots

1 cup grated apple (approximately 2 large)

1/2 cup (55 grams) pecans or walnuts, coarsely chopped

1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (220 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from the oven and let cool completely on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 20 cupcakes.

Halloween Cheesecakes

Halloween Cheesecakes are cute little New York style cheesecakes with chocolate crumb crusts that are dressed up for Halloween with cobwebs of chocolate. These cheesecakes would make a nice ending to a Fall dinner party where an unexpected surprise is always appreciated. You can serve these alone or else with a strawberry or raspberry sauce, or even a medley of fresh berries.

Chocolate Crust:

1 cup (120 grams) finely ground chocolate wafers (homemade or store bought)

3-4 tablespoons (42-55 grams) unsalted butter, melted

Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream

Chocolate Cobwebs:

2 ounces (55 grams) semi sweet chocolate, melted

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.)

For Crust: In a small bowl combine the chocolate crumbs with the melted butter. Press a heaping tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Refrigerate while you make the filling.

For Filling: In the bowl of your electri

c mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla extract and sour cream and beat just until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cu

ps.

Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or overnight).

Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and then pipe a cobweb design on each cheesecake.

Chocolate Cobwebs: Melt the chocolate and place in a parchment pastry cone or a small piping bag fitted with a small plain tip (can also use a small plastic bag with a small hole cut from one end). Taking one cheesecake at a time, pipe a cobweb design by piping four straight lines to make an "asterisk" and then connecting the lines by piping two circles, one circle around the outer edge of each cheesecake and another circle halfway to the center of each cheesecake. Let the chocolate harden and then cover and refrigerate until serving time.

Can serve with strawberry or raspberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

Cherry Squares

This recipe takes us back in time - back to the 1960s. The sixties was a time of instant foods; things like cake mixes, canned fruits, and instant puddings. Women didn't want to be like their mothers who spent hours preparing meals, so they used foods that would get them in and out of the kitchen quickly. My mother seemed to embrace both her and her mother's generation. On the one hand she would make her own bread and bake us cookies from scratch. On the other hand she would make cakes using boxed mixes and make desserts such as these Cherry Squares that would combine homemade with instant.

Graham Cracker Crust:

2 cups (200 grams) graham wafer crumbs or crushed digestive cookies

2 tablespoons (30 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, melted

Cream Filling:

1 cup (240 ml) heavy whipping cream

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2 1/2 cups (160 grams) miniature marshmallows (homemade or store bought)

Topping:

1 - 21 ounce (595 grams) can cherry pie filling

In a medium-sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press about 2/3 of the mixture evenly over the bottom of

the prepared pan. Cover and place in the refrigerator while you make the filling.

Cream Filling: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla until soft peaks form. Fold in the miniature marshmallows. Pour the filling over the graham cracker base and smooth the top. Cover and place in

the refrigerator for about an hour and then spread the cherry pie filling over the cream. Sprinkle with the remaining graham cracker crumbs. Cover and place back in the refrigerator for several hours, or overnight.

To serve - cut into squares, using a sharp knife.

Makes about 16 - 2 inch (5 cm) squares.

Icebox Cookies

One look at this stack of sweet and buttery Icebox Cookies, dotted with flecks of red candied cherries, makes you think of Christmas. There is no doubt as to why these old fashioned refrigerator cookies have remained a favorite. They taste great plus you can make the dough ahead of time and then simply slice off and bake the cookies as needed. What a treat it would be during the holiday season, to give a busy friend a nicely wrapped frozen log of this cookie dough (with baking instructions), so they can enjoy freshly baked cookies whenever life dictates the need for something sweet.

Icebox Cookies:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1 cup (200 grams) white granulated sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

2 2/3 cups (345 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (175 ml) candied red cherries, chopped

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (3-4 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms. Stir in the cherries until evenly distributed throughout the dough.

Divide the dough into thirds. Place each third of dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 7 inches (18 cm) long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.)

Preheat oven to 375 degrees F (190 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack.

Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

Makes about six dozen cookies.

Strawberry Creams topped with Raspberry Jelly

Our patterns of eating often change with the seasons. The desserts that are perfect in the middle of winter, somehow seem out of place during the hot summer months.Take for example this beautiful parfait which layers a ruby red raspberry jelly with a soft pink strawberry Bavarian cream. While both layers start with sweetened fruit purees, the raspberry jelly just adds unflavored gelatin to a raspberry puree, while the strawberry cream first adds buttermilk to a strawberry puree and then sets this mixture with unflavored gelatin. .

Strawberry Cream:

21 ounces (600 grams) frozen unsweetened strawberries, thawed

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar

1 1/3 cups (320 ml) buttermilk

2 packages (1/2 ounce) (14 grams) unflavored gelatin

1/2 cup (120 ml) cold water

Raspberry Jelly:

1 - 12 ounce (340 grams) bag of frozen, unsweetened raspberries

1/3 cup plus 1 tablespoon (80 grams) granulated white sugar

1 1/2 teaspoons unflavored powdered gelatin

1/4 cup (60 ml) cold water

Strawberry Cream: Place the thawed strawberries, sugar, and buttermilk in your food processor and process until very smooth. (Taste and add more sugar, if necessary.) Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly.

Meanwhile, sprinkle the gelatin over 1/2 cup (120 ml) of cold water. Let this mixture sit for 5 - 10 minutes. Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved. Let the cream cool slightly and then pour into 6 - 8 wine glasses, custard cups, or ramekins. (Make sure to leave enough space in each glass for about 1/4 cup (60 ml) of raspberry jelly.) Place in the refrigerator and chill until the cream has set, between 2 to 4 hours. Then make the raspberry jelly.

Raspberry Jelly: Place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water. Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30 - 40 minutes, or until the berries are soft and have released their juices. Then, remove the berries from the heat and press them through a fine meshed strainer suspended over a large measuring cup. All that should be left in the strainer is raspberry seeds. You will need 1 1/4 cups (300 ml) of raspberry juice so add water, if necessary

.

Meanwhile, in a small bowl soften the gelatin in 1/4 cup (60 ml) of cold water. Let this mixture sit for 5 - 10 minutes. Meanwhile heat the raspberry juice until hot, stirring constantly. Stir the softened gelatin into the heated raspberry juice until the gelatin particles have completely dissolved. Return the mixture to the heat, if necessary. Let the raspberry jelly cool slightly and then pour over the chilled strawberry cream. Refrigerate for about 2 - 4 hours or until set. Serve with a dollop of softly whipped cream.

Makes 6 - 8 individual servings.

Black Bottom Cupcakes

Black Bottom Cupcakes are hard to resist for they taste as good as they look.The combination of a rich and chocolately cupcake filled with a lovely soft cheesecake center is reminiscent of a cheesecake brownie. Once the chocolate batter is made it is divided amongst the muffin cups, and then a generous tablespoon of cheesecake filling is placed into the center of each. As the cupcakes bake the chocolate batter becomes a shell for the cheesecake filling. Wonderful hot, cold, or at room temperature.

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (210 grams) light brown sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) unflavored vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners, or generously butter or spray each cup with a non stick vegetable spray.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

These cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 cupcakes