Bananas and Cream - Oatmeal

Bananas and Cream - Oatmeal with French toast.

Even kids who don't like oatmeal, love this. It tastes like warm banana pudding, except healthier. You can make it for breakfast or dessert. The kids usually add a spoon more, of sugar.

1cup old fashioned oats
1-3/4cups water
2 mashed bananas
1/8tsp. salt
1Tbl. butter
2Tbl. sugar
milk
Add everything except the milk to a pan. Cook, stirring occasionally, 5 minutes. Stir in the milk, to taste.

Apple Strudel -made with a cream cheese pastry.

                       Apple Strudel -made with a cream cheese pastry.

I've been experimenting with Mom's Cream cheese strudel dough. I love this pastry, but it was a real pain to work with. But I have found, that if I add one more cup of flour, It can be left at room temperature, and rolls very nicely. This isn't a crisp dough, like the classic strudel, but very tender, and tastes great.

For the dough:
2sticks real butter- softened
8oz. cream cheese-softened
1/4tsp. salt
1/2cup confectioners sugar
3cups flour

Preparation:
Beat together the butter and cream cheese, until fluffy. Add the salt and sugar, beat until well combined.
Stir in as much of the flour as you can, with a spoon, then knead in the rest.
Split the dough into two equal pieces. Set aside while you slice the apples.

For the filling:
1/4 peck of tart apples- I used 15 Jonathon apples-peeled and very thinly sliced
1/2cup confectioner's sugar
1tsp. cinnamon

Combine the sugar and cinnamon, then sprinkle it over the apples in a large bowl, toss to coat.

Rolling the pastry:
Preheat the oven to 350*
Sprinkle 1/2cup flour onto a large flat surface. Smooth it across the surface, but leave most of the flour in the center.
Shape one of the dough pieces, into a rectangle. lay it on the pile of flour in the middle, and roll into a large rectangle, that is so thin, you can practically see through it.( I flip it over, a few times, before it becomes to large)
Put half of the apples, near one of the short ends, and carefully begin rolling, toward the other short end. (the dough tears easily)
Fold the ends under, and transfer the pastry to a large un-greased cookie sheet.
Continue the same way with the other piece of dough.
Bake about 1 hour, or until the edges of the pastry begin to brown.
Serve hot or cold. Alone, or with warm cream, or ice cream.

Make the dough, split it into two pieces, and leave at room temperature, while you prepare the filling.

       Slice the apples, very thin, so they won't tear the dough, when you roll it.

Smooth 1/2cup flour, onto a large work surface, leaving most of the flour in the center.

Shape one piece of the dough, into a rectangle, lay it on the pile of flour, in the middle. then flip it over, to coat both sides. Begin rolling into a large rectangle. (It doesn't have to be perfect.)

                   It has to be rolled, so thin, that you can see through it.

Put half of the apple mixture, near one short end, and gently fold the end over it. I have never made a strudel, that didn't have a tear, her and there. Gently roll it, all the way to the other short end, and roll it a bit more, so that the loose end is under the strudel. Fold the ends under, and transfer it to a large cookie sheet. Repeat this process for the other piece of dough.

 Bake about 1hour, or until the edges of the strudel, are starting to brown.

Rhubarb Strawberry Crisp - a work in progress

Rhubarb Crisp- a work in progress. The perfect combination of sweet/tart

One of my grandmothers, made a dessert, in the fall, that I absolutely adored. It consisted of rhubarb and strawberry jello, topped with a crunchy topping. I never got the recipe for it, but I found this one at 'All Recipes' that looked really similar. (Although I think Grandma cooked the rhubarb, first) It is really close, definitely the right flavor, but needs a few adjustments. It was too sweet, and needed more topping, since the rhubarb gives off a lot of juices. If you have rhubarb in the garden, and nothing to use it on, this is definitely, one to experiment on. I think I'm going to grow more, next spring.



Original recipe:
5cups rhubarb-sliced into 1/2-inch pieces ( about 14 stems of various thickness)
1pkg. strawberry jello
1/2c flour
1/2csugar
1/2cup brown sugar
1/2tsp. cinnamon
1/4cup butter
Preparation:
Preheat the oven to 375*
Put the rhubarb, in an 8x8 baking dish, sprinkle the dry jello over the rhubarb.
In a bowl combine the flour, sugar, brown sugar and cinnamon.
Cut in the butter with a pastry cutter, until crumbly.
Sprinkle the mixture over the rhubarb, and bake about 45 minutes, or until the topping begins to brown.

Batch #2 I tripled the topping, which was the perfect amount, but I cut the sugar back, to 1/4 cup...not sweet enough. I've forgotten, how fast rhubarb grows. I cut all the stems off, for my first batch, two weeks later, I had enough for another batch...from one plant.
Batch #2 topping
1-1/2cups flour
1/4cup brown sugar
1tsp. cinnamon
3/4 cup butter

Next time, I'll increase the sugar to 1/2cup brown sugar. We may have a frost this week, so I might have to wait until the next growing season.

Autumn Pie- Pears, Figs, Walnuts, Honey and French Goat Cheese

                               Autumn pie- Better than birthday cake!

I love this combination of flavors, lightly sweet, it reminds me of  rugelach or kolacky, and the tastes of Autumn.
I think this would be perfect, with a top layer of crust, shaped into leaves. I serve this like a tart, but I prefer the taste of the pie crust, which is very flaky, and tender. I think, you could use cream cheese, in place of the goat cheese, and it would probably be, just as good.

For the single crust:
1-1/4cups flour
1/4tsp. salt
1stick of real butter-cold ( I have used 1/2cup chilled shortening, in a pinch, worked fine)
4Tbl. ice water

Preparation:
Combine the salt and flour, in a bowl. Cut in the butter with a pastry cutter, until it looks like sand. Add the ice water, combine. It will still look dry, and crumbly, but when you gather it into a ball, it will stick together. Refrigerate 30 minutes. Roll it on a lightly floured surface. transfer it to a pie pan, shape it, and pierce the bottom with a fork a few times.

For the filling:
4 ripe pears-peeled, cored, and diced
6oz. dried figs- chopped
1/4cup chopped walnuts
6oz. goat cheese- crumbled or chopped into small pieces ( The cheese doesn't melt)
1Tbl. honey

Preparation:
Preheat the oven to 375*
Add all ingredients to a bowl, tossing it gently, to combine.
Spoon the filling into the prepared crust, and bake about 1 hour, or until the top is begging to lightly brown.
Serve hot or cold.

         Bake until the crust and the top of the pie is just beginning to brown.

Pineapple Ice Cream Topping

                                      Pineapple Ice Cream Topping

Ingredients:
1-8oz. can crushed pineapple-and it's juice
2Tbl. sugar
1tsp. cornstarch

Preparation:
Add everything to a saucepan. Bring to a boil , whisking constantly.
Remove from the heat, and cool. Refrigerate until needed.

Banana Split Pie

                                             Banana Split Pie
There was a restaurant I went to, as young woman, that served a banana split pie, that I adored.
But like a lot of my favorite restaurants, sadly it closed, and that was the end of my beloved pie.
I immediately went to work, trying to duplicate it, and wound up with something I liked even more. How often does that happen?
This is sort of like, a cross between a no bake cheese cake, and a pudding dessert. OMG I love this. I've made it the last two weeks in a row.
It makes enough to fill a lasagna pan, or two pie pans. This has to be refrigerated overnight, to blend the flavors. Then it really comes into it's own. This would be a good choice for a gathering, if you can keep it chilled.

Ingredients:

For the crust:
1-1/2cups graham cracker crumbs
4Tbl. melted margarine

For the filling:
8oz. cream cheese-softened
16oz. sour cream
1can crushed pineapple-drained
2 boxes instant vanilla pudding
16oz. thawed cool whip-divided
8oz. fresh strawberries-sliced or diced
4 bananas-sliced or diced

Topping:
1 jar of maraschino cherries-drained and chopped
2Tbl. nut topping
chocolate syrup-for drizzling
(I make a dark chocolate syrup by combining 2Tbl. corn syrup, 1Tbl. dark chocolate cocoa, 1tsp. vanilla)

Preparation:
Combine the melted butter and graham cracker crumbs. Press into the bottom of a 13x9x2 baking pan.
In a large bowl, beat the cream cheese a minute, then add the sour cream and half of the cool whip. Beat until fluffy.
Add the pudding mixes and pineapple. beat until well combined.
Stir in the strawberries and bananas.
Drop spoonfuls of the filling over the crust and spread out evenly.
Top with the remaining cool whip.
Garnish with the cherries and nuts, then drizzle with chocolate syrup.
Refrigerate overnight.

Green Jello Salad- An Ode to Dad

Green Jello Salad
I'm kind of sitting on a fence with this one. But my Dad really loved it.
If someone forgot to make this during the Holidays, we would hear about it.
I guess the meal just wasn't the same for him without it. grmble..grumble.
I haven't made this since he passed away a decade ago, but...
I think I'm going to put it bake on the Holiday menu, as a homage. 
Who knows, one of the Grandkids might take a shine to it.

Ingredients:
2 packages lime jello
1cup plus one cup boiling water
1 can of crushed pineapple-drained
2cups miniature marshmallows
8oz. whipping cream-cold
2cups grated cabbage
1/2 cup chopped walnuts (optional)
 
Preparation:
In a bowl add only 1 package of lime jello and 1 cup boiling water. Stir to dissolve.
Add the marshmallows and stir into the hot mixture until they are only partially melted.
Add the pineapple and cabbage, Stir to mix, and refrigerate until set.
In another bowl, Add the remaining package of lime jello and 1cup boiling water. Stir to disslove.
Pour in the whipping cream and mix well. Stir in the walnuts. Pour this mixture onto the set jello mixture.Refrigerate until set.

No-Fail Lemonade

There was a time when my Lemonade was hit and miss. Sometimes it was great, sometimes not.
But then I discovered a few tricks I'll share with You.

You'll need
2-Quart Pitcher
2 Lemons
3/4cup Sugar-you may prefer it sweeter
Icecubes
Water

First, buying lemons.
Don't go for the pretty glossy lemons in the bin.
For Lemonade you want the duller ones, they are the ripest.
Next, heat the lemons in the microwave about 30 second,
to warm the juice, this will help the pulp to burst open.
Wash Hands.
Remove the warm lemons from the microwave and roll them on the counter for 30 second each.
Hold the lemon over the pitcher, quarter them and drop them into the pitcher.
Add 1/2 cup hot tap water and 3/4 cup sugar to the lemons.
Reach into the pitcher and rub/crush the pulp on the lemon wedges.
Stir, Add a few ice cubes, and fill with water. Comes out perfect every time.

Blueberry Creamcheese Crumbcake

                             Blueberry Cream Cheese Crumb Cake
           Excellent and very easy. This tastes like blueberry cheesecake.

Ingredients:
1 loaf of frozen bread dough thawed
Or use Sweet Bread Dough For Pastries

Filling:
1-stick of butter softened
1/2cup sugar
3eggs
2-8oz.packages cream cheese-softened
1/4cup cornstarch
1cup to 1-1/2 cups frozen blueberries- thawed

Topping:
1cup flour
1/4cup sugar
Pinch salt
5tbl butter-softened

 Instructions:
Roll out bread dough into a 17x12inch rectangle, cover with plastic wrap an allow to rest. make filling.
In a bowl, cream together the butter and sugar on high until light and fluffy.
Beat in eggs, cream cheese and cornstarch.
Uncover the bread dough and place in a greased 15x10x1-inch baking pan, to cover bottom and sides. Spread cream cheese mixture over dough and top with blueberries.
Make topping, whisk together the flour sugar and salt. add butter cutting it in with a fork or pastry cutter.until it resembles course crumbs. sprinkle over filling and let stand 15 minutes. 
Bake at 350* or until topping has lightly browned.cool. I think it's best chilled.

                       Roll out the dough. fold over the edges to form a dam.

                                      Spread the filling to the edges.

                                              Drop in the blueberries.

                                     Sprinkle the topping to the edges.

Creeping Crust Cobbler

                                          Peach-Creeping Crust Cobbler

Every Year in July or August our peach tree begins to ripen it's fruit. That's spelled Cobbler Season around here. Yum. You can use any fruit you like, but there is something about freshly ripened peaches that make this recipe really something awesome.
Heat oven to 350*
Ingredients:
1/2cup margarine-melted
1cup flour
1cup sugar
1tsp. baking powder
1/2cup milk
2-cups fruit-any kind
1/4c sugar-If your using really tart fruit, you may need to add a little more, none if your using canned fruit. just taste before adding to the cobbler. remembering the cobbler batter is sweet too.

Directions:
Melt butter and pour into a 10inch baking dish. Mix together flour,1cup-sugar and baking powder.add milk and mix.
Spoon over melted butter.
Heat fruit with the 1/4cup-sugar, allowing it to simmer for about 10 minutes. strain the fruit in a colander to remove excess juices.
Spoon the fruit over the batter. bake for about 30 minutes or until golden and bubbly. The crust really does creep up over the fruit. This is the best cobbler I have ever tasted.

Pour the melted butter into a baking dish, and spoon the batter over the butter.

Top with the strained fruit. Bake until the batter rises to the surface and becomes golden.

Strawberries And Cream Cake

                                      Strawberries And Cream Cake

This is basically the cake form of strawberry shortcake.The Grandkids really go nuts over this one.
I had a pretty 2 layer cake like this at an upscale restaurant once, but I haven't tried baking it that way yet

Directions:
1 yellow cake mix
1 large container frozen sweetened strawberries-thawed
1-8oz container frozen whipped topping -thawed
Heat oven to 350*
Grease a 13x9 baking pan
Mix cake according to box directions
Spread into baking pan and bake for about 30 minutes.cool.
Spread the thawed strawberries evenly over cooled cake. there will only be a thin layer,but this is plenty of flavor.
Spread the whipped topping over the strawberries and chill.

              Spread half the strawberries onto the warm cakes. Cool completely.

                        Add a thin layer of whipped topping to the bottom layer.

                        Place the top layer, spread whipped topping over all.