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Tangy Fruit Salad with Creamy Topping and a Crumble
In a large bowl combine your favorite fruits. I like, 2 quarts of strawberries chopped into pieces, three ripe mangoes chopped into 1/2 inch cubes, one half of a pineapple chopped into small chunks, two pints of blueberries, one pint red raspberries and a bunch of chopped seedless red grapes.
Mix curd and lime juice until no chunks are present. Then, toss into fruit.
Depending on your taste and quantity of fruit, you may want to add more of above mixture.
• One 8 ounce package of cream cheese, softened
• Two cups of vanilla Greek yogurt
• One teaspoon of good vanilla
• One pint of heavy cream, whipped
Beat the softened cream cheese and yogurt until smooth, stir in vanilla, then fold in the whipped cream.
• About one dozen medium sized shortbread cookies or one bag of Pecan Sandies
• One cup of pecans, chopped
• 1/3 cup of butter
• 1/4 cup dark brown sugar
Break up the cookies into chunks about 1/2 inch or less. Melt butter and sugar together, then toss with the nuts and cookies. Spread onto a cookie sheet and bake at 350º for ten minutes, then take out and stir and put back in the oven for another 10 minutes. Keep an eye out so the crumble doesn't burn.
You could layer like a parfait if desired...fruit, topping, crumble, and then again...or just fruit, topping, then crumble
Quick and Easy Oil Pastry Dough
Pour the flour into a 9” pie pan. Add the salt to the flour and stir to combine with a fork. Create a well in the center of the flour mixture.
Pour the oil and milk into a liquid measuring cup or small mixing bowl. Whisk the oil and milk together with a fork. Pour the oil and milk mixture into the flour well.
Mix everything with the fork until the dough resembles play-do. Do not over stir. If too wet add a little more flour, if too dry add a little more milk.
Form into an evenly thick pie crust by pressing the mixture into the base and up the sides of the pie pan and flute the edges, if desired.
Rhubarb Lime Custard Pie
Preheat the oven to 425°.
In a mixing bowl, toss the rhubarb slices with the lime zest. Pour the mixture into an uncooked pastry shell. Gently whisk together the salt, sugar and eggs. Pour the half and half into the egg mixture and whisk to combine.
Pour the custard mixture over the rhubarb. Bake at 425° for 15 minutes. Lower the temperature to 350° and bake for an additional 30 to 40 minutes or until the custard has set [does not jiggle when you move the pie pan].
Pumpkin Chocolate Chip Cake
*Yields one 9 x13 and one 8 x8 cake pan or large roasting pan.
Beat the eggs and sugar together until light and fluffy, approximately 2 minutes on medium speed. Pour the molasses, pumpkin and vanilla into the egg mixture and mix until just incorporated. Add the canola oil, melted butter and salt into the wet ingredients and mix to combine.
In a separate mixing bowl, stir the flour, cinnamon, ginger, nutmeg, and baking soda together with a fork. Stir the dry ingredients into the wet and then add the chocolate chips. Stir to combine.
Bake for 35 minutes, or until toothpick inserted in center comes out clean.
Preheat the oven to 375°.
Prepare the crust by stirring together the dry ingredients and then streaming in the melted butter while stirring until the crumbs are thoroughly moistened by the butter. Press the crust into a large roasting pan, pressing the mixture up the sides of the pan about 1 inch.
For the filling, beat the eggs on high while slowly adding sugar in until the mixture is light colored, thick and fluffy. On medium speed, slowly add the softened cream cheese, lemon juice and salt. Mix until there are no lumps remaining. Pour the filling into the crust and bake for about 35 minutes or until the top is not jiggly.
While the cheesecake is baking, stir together the topping ingredients until homogenous.
Remove the cheesecake from the oven and turn the temperature up to 425°. Spread the topping over the cake. Bake the cake for ten minutes, then turn off the oven and allow the cake to sit in the warm oven for another ten minutes. Take out and cool to room temperature. Once the cheesecake has reached room temperature, cover and refrigerate overnight.
Preheat the oven to 350 º. Cream the butter with the sugar until light and fluffy. Add the molasses, salt and eggs and beat until smooth. Sift the flour with the soda and spices. Add the flour mixture to the butter mixture and stir until blended. Pinch off golf ball sized pieces of dough and roll into balls. Bake for about 12 minutes or until cracked on top.
Pumpkin Dip for Gingersnaps or any cookie
• 8 ounces softened cream cheese
• 1 small can of pumpkin
• 1 1/2 cups confectioners sugar
• Flavors: 1 teaspoon good cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom (optional), 1/4 teaspoon cloves, 1/4 teaspoon freshly grated nutmeg, and 1 teaspoon of good vanilla.
• 1 pint of heavy cream, whipped
Beat cream cheese until smooth, then beat in pumpkin, sugar and flavors. You can add cream now, but it is better if you allow the pumpkin mixture to set up a bit in the fridge...even overnight. Gently fold in whipped cream until blended. Keep in fridge until use.
Date Filling (If you want more of the filling you could add another 1/2 pound of dates, no need for more sugar but add another 1/2 cup water)
Preheat the oven to 375º.
Mix the dates, sugar and water in a saucepan. Cook over low heat, stirring constantly, until the mixture resembles jam. Let the date mixture cool.
Butter a 13x9x2 baking pan. Mix the bar ingredients, not including the date filling or the nuts, with your hands into a crumbly mixture. Add the chopped nuts and mix to combine. Press half of the crumb mixture into the bottom of the pan. Spread the cooled date filling over the crumb mixture. Top the dates with the remaining crumb mixture, pressing down lightly on the top crumb. Bake for 30 minutes or until lightly browned. While warm, cut into bars.
Preheat the oven to 325º.
Stir the dry ingredients together in a large bowl. In a smaller bowl, stir together the wet ingredients until combined. Toss the wet and dry ingredients together until the dry ingredients are well coated. Place the granola mixture into two 9x13 baking pans.
Every 10-15 minutes, remove the granola from the oven and gently toss with a large spoon. Swap the pans' placements on the shelves every time you return the pans to the oven. Bake for 45 minutes or until lightly toasted and almost dried out.
Hot Fudge Pudding Cake
Preheat the oven to 350º . Whisk cake ingredients together. Stir the milk, melted butter and vanilla into the dry ingredients. Spread the resulting batter into an ungreased 9 x 13 pan.
For the topping, mix the brown sugar and cocoa powder together. Sprinkle this over the cake batter. Pour the hot water over the entire cake. Bake for about 40 minutes, or until the cake part is not gooey.
Serve with ice cream or fresh whipped cream.
*For a poppy seed version, use store-bought poppy seed filling
Preheat the oven to 375º . Whisk together the flour, sugar and salt. Cut in the butter. Dissolve the yeast in warm milk (about 110º). After the yeast dissolves add it to the flour mixture along with the eggs. Knead the dough until it comes away clean from fingers.
At this point, you can either leave the dough covered in the fridge overnight or let it rise, covered, for about two hours. If you refrigerate it, when ready to use, let the dough stand at room temperature until dough softens.
Meanwhile, mix together the nut filling ingredients in saucepan. Bring to a slow boil. Remove from the heat and let the mixture cool before spreading on dough.
Divide the dough in two. Roll each half about a 15’’ x 8’’ and spread with nut filling. Roll as the dough as you would a jelly roll and seal the edges by pinching them together. Place the two nut rolls in a lightly greased roasting pan, seam side down. Allow the rolls to rise for 45 minutes then brush with the remaining beaten egg. Bake for 30-35 minutes, or until golden brown.
Add all ingredients to a blender and pulse until smooth and creamy. You can make many adjustments to this...just add more of whatever you like best...more ice cream for a creamier shake, more pumpkin pie mix for a more pumpkiny flavor, etc.
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