Oatmeal Coffee Cake

From:The Duffy House Bed & Breakfast Inn, outside Friday Harbor on San Juan Island, Washington.

1 cup quick oatmeal

1 1/4 cup boiling water

1 stick margarine, melted

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 1/3 cup flour

1 tsp soda

Pour boiling water over oats and let cool. Cream together next 5 ingredients. Add cooled oatmeal and mix well. Add flour, salt and soda. Beat well. Bake in greased 9 x 13″ pan at 350°, 35 minutes.  Remove from oven.

TOPPING

1/2 cube butter, melted

1/4 tsp vanilla

1 cup brown sugar

1/2 cup evaporated milk

1 cup coconut

Melt butter saucepan. Mix in remaining topping ingredients and spread over cake. Put back into oven under broiler to brown (watch carefully). Remove from oven and cool.

Nancy’s Notes: This a moist coffee cake that disappears fast. Especially good if served slightly warm, Stephanie’s favorite.

Pear, Apple and Cranberry Crisp

From: Barefoot Contessa at Home – By Ina Garten, Food Network

2 pounds ripe Bosc Pears – 4 pears

2 pounds firm apples – 6 apples

¾ cup dried cranberries

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

½ cup granulated sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Topping

1½ cups all-purpose flour

¾ cup granulated sugar

¾ cup light brown sugar, lightly packed

½ teaspoon kosher salt

1 cup old-fashioned oatmeal

½ pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350°. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon and nutmeg. Pour into a 9x12x2-inch baking dish.

Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubble. Serve warm.

Nancy’s Notes: Very, very good. The Barefoot Contessa really knows Crisps. In another cookbook she has a Peach Crisp recipe that is also fantastic.

Niny’s Caramel Pie

From: Beyond the Rim – Junior League of Amarillo, page 170

½ cup sugar

½ cup water

2 egg yolks, beaten

2 ro 3 tablespoons flour

½ cup sugar

1½ cups milk

¼ cup (½ stick) butter

1 teaspoon vanilla extract

½ cup chopped pecans

3 egg whites, at room temperature

½ cup sugar

Melt ½ cup sugar in a skillet over low heat. Add the water and still until smooth. Place the egg yolks in a small bowl. Pour in some of the melted sugar and beat until smooth. Pour the egg mixture into the skillet. Mix the flour with ½ cup sugar and stir into the skillet. Add the milk and cook over low heat until the mixture thickens, stirring constantly. Stir in the butter, vanilla and pecans. Pour into the pie shell.

Beat the egg whites in a mixing bowl until soft peaks form. Add ½ cup sugar 1 tablespoon at a time, beating until stiff peaks form. Top the pie with the meringue, sealing to the edge. Bake at 350° for 10 to 15 minutes or until the meringue is brown. Yield 6- 8 servings.

Nancy’s Notes: Made January 4, 2010. I served while the pie was still warm, this is definitely better if you let it cool completely. It takes some time to assemble but well worth the effort. I will do again soon.

Brown Sugar Pound Cake

From: Worth Tasting – Junior League of the Palm Beaches, p 158

3 cups sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup (2 sticks) butter

½ cup vegetable oil

1 cup granulated sugar

1 (1-pound) package light brown sugar

5 eggs

1 cup milk

1 teaspoon vanilla extract

1 cup chopped nuts

To prepare the cake, sift the flour, baking powder and salt together. Combine the butter and oil in a large mixing bowl. Gradually add the granulated sugar and brown sugar to the butter mixture gradually, beating constantly until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, mixing well after each addition. Blend in the vanilla and stir in the nuts. Spoon the batter into a greased 10-inch tube pan and bake at 350° for 1¼ hour. Cool in the pan for 10 minutes and remove to a heatproof platter.

Brown Sugar Glaze

½ cup packed brown sugar

2 tablespoons vegetable oil

2 tablespoons butter

2 tablespoons milk

½ teaspoon salt

1 teaspoon vanilla extract

Chopped nuts to taste

To prepare the glaze, bring the brown sugar, oil, butter, milk and salt to a boil in a saucepan, stirring occasionally. Remove from the heat and stir in the vanilla and nuts. Pour the hot glaze over the warm cake and broil until bubbly and light brown. Let stand until cool. Serves 16.

This tried-and-true favorite has appeared in Heart of the Palms and Slice of Paradise.

Nancy’s Note: I made for Christmas Eve 2009 at the Hunter’s. I decorated with red candied cherries for a festive look. The cake rose above the cake pan. For the last 30 minutes I had to cover loosely with foil to keep the edges from browning too much. We all liked, this is a keeper.

Double Dip Chocolate Slices

From: Land O Lakes Butter

These cookies are a great make-ahead cookie. Make the dough one day, bake the next and dip later!

1 cup sugar

1 cup LAND O LAKES® Butter, softened

1 egg

1 tablespoon milk

1/2 teaspoon peppermint extract

3 (1-ounce) squares semi-sweet baking chocolate, melted, cooled

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Coating Ingredients

20 ounces vanilla-flavored candy coating

1/2 teaspoon peppermint extract

4 to 8 drops green food color

11 (1-ounce) squares semi-sweet baking chocolate

1 tablespoon shortening

Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and peppermint extract; continue beating until well mixed. Add 3 ounces melted chocolate; continue beating until well mixed. Reduce speed to low. Add flour, baking powder and salt; beat until well mixed.
Divide dough in half; shape each half into 8 x 1 3/4-inch long roll. Wrap each roll in waxed paper or plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F. Re-shape each dough half into a round roll before unwrapping, if necessary. Cut rolls into thin 1/8-inch slices with sharp knife. (If cookies are cut too thick, they will not be crisp.) Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Yield 6½ dozen.

Melt candy coating in 2-quart saucepan over low heat, stirring often, until smooth. Remove from heat. Stir in peppermint extract and food color. Tipping saucepan slightly, dip cookies halfway into melted coating. Lightly shake off excess coating. Place on waxed paper. Let stand until coating is firm (at least 20 minutes).

Melt 11 ounces semi-sweet baking chocolate and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (6 to 8 minutes). Remove from heat. Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating. Lightly shake off excess coating. Place on waxed paper at least 2 hours or refrigerate 20 minutes to set chocolate. Store in single layer between sheets of waxed paper in loosely covered container in cool place.

VARIATION: Mocha Chocolate Slices: Omit peppermint extract in cookies and coating. Combine 1 tablespoon milk and 1 1/2 teaspoons instant espresso powder or coffee granules in small bowl. Let stand 5 minutes. Combine cookie ingredients as directed above adding milk mixture with egg and 2 teaspoons ground cinnamon with flour.

TIP – Vanilla candy coating is sometimes called almond bark coating. It is sold in the baking or candy aisle of your supermarket. It is usually packaged in trays of cubes in 16-ounce or 20-ounce packages.

TIP – If coating or chocolate becomes too thick, reheat over low heat until melted.

TIP – If dough is chilled for more than 2 hours, allow to stand at room temperature 10 to 20 minutes before slicing.

HIGH ALTITUDE: Increase flour to 2 3/4 cups. Increase baking time to 12 minutes.

Nancy’s Notes: Tammy really, really likes these. After the first time I made these I decided they didn’t need the second chocolate dipping. I like the look with one end green – especially nice for Christmas.

Chocolate Peppermint Bars

From: Colorado Cache – Junior League of Denver, page 331

Layer #1

2 ounces unsweetened chocolate

½ cup butter

2 eggs

1 cup sugar

½ cup sifted flour

½ cup copped almonds (optional)

Melt chocolate and butter. Cream eggs and sugar. Add flour and chocolate mixture. Mix well. Bake in 8×8-inch pan at 350° for 20 minutes then turn oven off and bake 5 more minutes.

Layer #2

1 ½ cups powdered sugar

3 tablespoons butter or margarine

2-3 tablespoons cream

1 teaspoon peppermint extract

Cream sugar and butter. Blend in cream and peppermint. Spread on cooled first layer. Refrigerate until chilled.

Layer #3

2 ounces unsweetened chocolate

3 tablespoons butter

Melt chocolate and butter together and pour over peppermint layer. Chill. Cut into small squares.

Note: Mint cream can be tinted red or green for Christmas.

Nancy’s Notes: I make 1 and ½ times the recipe in a 13×9-inch glass baking dish. Very pretty for Christmas.

Brandied Orange Ice

From: Colorado Cache – Junior League of Denver, page 359

1 2-inch square orange peel

4 cups freshly squeezed orange juice

1 cup sugar

2 tablespoons apricot brandy or Grand Marnier

Juice of 1 lemon

With the metal blade of food processor in place, put orange peel, 1 cup orange juice, sugar, apricot brandy and lemon juice into feed tube. Process until mixed, about 15 seconds. Add processed ingredients to remaining 3 cups orange juice and mix well. Pour into 2 ice cube trays and freeze. Just before serving, with the metal blade in place, add frozen cubes, 1 tray at a time, to feed tube of food processor. Process, turning on and off rapidly, until a fine ice, free of all lumps, forms – about 2 to 3 minutes. Serve immediately. 4-6 servings.

Nancy’s Notes: Light and refreshing. I’ve served this as a dessert after a dinner of Chinese food.

Scrumptious Mocha Ice Cream Dessert

From: Colorado Cache – Junior League of Denver, page 361

24 Oreo chocolate cream sandwich cookies, crushed

1/3 cup butter, melted

½ gallon coffee ice cream

3 ounces unsweetened chocolate

2 tablespoons butter or margarine

1 cup sugar

dash of salt

1 5½ to 6 ounce cans evaporated milk

½ teaspoon vanilla extract

1½ cups heavy cream, whipped

1½ ounce Kahlua liqueur

powdered sugar to taste

½ – ¾ cup chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9×13-inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze.

Variation: Excellent with peppermint stick ice cream garnished with cookie crumbs or shavings of semi-sweet chocolate.

Nancy’s Notes: Makes lots, great for large groups and summertime gatherings.

Lemon Cheesecake

From: Colorado Cache – Junior League of Denver, page 365

Crust

2 ¼ cups graham cracker crumbs

(about 25 single crackers, crushed)

¼ cup sugar

6 tablespoons melted butter or margarine

Combine cracker crumbs, sugar and butter. Press into sides of an 11- or 12-inch springform pan. Bake at 350° degrees for 5 minutes. Cool before adding filling.

Filling

3 8-ounce packages cream cheese, softened for 8 hours

3 eggs

1 1/3 cups sugar

3 tablespoons lemon juice

2 teaspoons vanilla extract

1 teaspoon grated lemon rind

1 pint sour cream

3 tablespoons sugar

Beat cream cheese with electric mixer at high speed until completely smooth. Add eggs, one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1 1/3 cup sugar, then lemon juice and 1 teaspoon vanilla. Stir in lemon rind. Pour into cooled crust and bake at 350° for 35 minutes. Blend sour cream with remaining 1 teaspoon vanilla and 3 tablespoons sugar. Set in warm place, Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.

Glaze

½ cup sugar

1 tablespoon plus 1 teaspoon cornstarch

½ cup water

2 tablespoons lemon juice

Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set. Spread top of cheesecake with lemon glaze. Chill several hours or overnight. Can also be frozen.

Nancy’s Notes: I admit this has lots of steps and takes time to complete but this is one of my favorite cheesecakes ever.

Apple Cranberry Streusel Custard Pie

From: An old Denver Post newspaper article

1 ½ cups fresh or dry-pack frozen cranberries

2 medium all-purpose apples, pared, peeled and sliced

¼ cup firmly packed brown sugar

¼ cup unsifted flour

2 tablespoons cold margarine or butter

¼ cup chopped nuts

Place rack in lowest position in oven; preheat oven to 425°. In large mixing bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pastry shell. In medium mixing bowl, combine sugar and flour; cut in margarine until crumbly. Stir in nuts. Sprinkle over pie. Bake 10 minutes. Reduce oven temperature to 375°; bake 30-40 minutes or until golden. Cool. Refrigerate leftovers.

Nancy’s Notes: Everyone always seems to like this each pie. Michael really like it this year.