Category Archives: Desserts

Cakes, cookies, pies, puddings

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe
 
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A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • COOKIE DOUGH
  • 1½ cups sifted confectioners' sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY ICING
  • 1 cup sifted confectioners' sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla (or almond, peppermint, coconut or lemon)
  • 1½ tablespoon cream or 1 tablespoon of water
  • food coloring
Instructions
  1. COOKIES
  2. In mixing bowl, cream sugar and butter.
  3. Add egg and flavorings, mix thoroughly.
  4. In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  5. Blend in the dry ingredients.
  6. Refrigerate 2-3 hours.
  7. Preheat the oven to 375 F.
  8. Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  9. Cut with cookie cutter or cut shapes with a knife.
  10. Sprinkle with sugar.
  11. Place on lightly greased baking sheet or on pans lined with parchment paper.
  12. Bake 7 to 8 minutes or delicately golden.
  13. Makes 5 dozen 2 to 2½ inch cookies.
  14. CREAMY ICING
  15. Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  16. Add cream to make it easy to spread.
  17. Tint with a few drops of food coloring.
  18. Spread on cookies with spatula or pastry brush.
  19. Makes icing for 3 to 5 dozen cookies, depending on size.
Notes
Mary's Sugar Cookie Recipe from Betty Crocker's Cooky Book. 1971.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Julia Ann and  cookbookinabox® in partnership with Netta Belle’s Choice® Spices,    bring you great recipes, outstanding herbs and spices for your cooking experience.

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©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

How-to Make Rolled Sugar Cookies:

How-to  Make Rolled Sugar Cookies

Ready for serving and eating.

St. Patrick’s Cookie Celebration Ready for eating.

Frosted sugar cookies are popular at holiday time.  You see red hearts for St. Valentine’s Day, Christmas trees and candy canes at Christmas, chicks and bunnies for Easter, and green shamrocks for St. Patrick’s Cookie Celebration. The Sugar Cookie Recipe enclosed is from Betty Crocker’s Cooky Book, 1971. Here is a short How-To in photos for St. Patrick’s Shamrock Cookie Celebration, Rolled Sugar Cookies. 

 How-To for Rolled Sugar Cookies

Rolling out the sugar cookie dough

Rolling out the sugar cookie dough

Rolling the sugar cookie dough on a cloth prevent it from sticking as it would on a bread board.

Cutting the shamrocks.

Cutting the Shamrocks.

Keeping the cookie cutter in a bowl of sugar keeps it from collecting cookie dough.  This technique for making  shaped sugar cookies is the same for other rolled cookies.  Use this as a guide for those valentine hearts, candy cane or Easter bunnies.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock, ready for baking.

Bake the rolled sugar cookie at 375°F for 7 to 8 minutes.

Using Easy Creamy Icing

Using Easy Creamy Icing

This is an easy confectioners’ sugar icing with green food coloring and flavored with vanilla.  Consider using red food coloring and cinnamon oil for valentines, or peppermint for red and white candy canes.

Ready for serving and eating.

Ready for serving and eating.

The recipe for Sugar Cookies, also called Mary’s Sugar Cookie Recipe and the Easy Creamy Icing is at link  http://wp.me/p38mXe-79.

 

Julia Ann, cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com andcookbookinaabox.com  All rights reserved.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce
 
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A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Author:
Recipe type: Dessert, Salad
Cuisine: American
Serves: 5 cups
Ingredients
  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1½ cups water to cover pears again more or less to your preference
  • ⅓ cup white sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon grated fresh nutmeg or ground nutmeg
  • ½ teaspoon vanilla
Instructions
  1. Wash and peel pears.
  2. Core and cut into ½ inch pieces into a pan of water with 1 tablespoon lemon juice.
  3. Drain the pears and put into 4 quart sauce pan.
  4. Add water to cover pears, add 1 tablespoon of lemon juice.
  5. Add the sugars and salt.
  6. Cook to boiling for 5 minutes.
  7. Add the cinnamon, allspice and nutmeg.
  8. Cook for 30 minutes, longer if preferred for a softer pear.
  9. Remove from heat; add the vanilla.
  10. Puree in small batches ½ cup to 1 cup of to the thickness preferred.
  11. Pour into bowl to store or pour into clean sterile pint jars.
  12. Refrigerate until use.
Notes
Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
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Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.


Indiana Persimmon Pudding
 
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A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1½ cups sugar
  • ½ cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  2. In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  3. In a large mixing bowl, cream butter and sugar until fluffy.
  4. Add eggs, one at a time, beat after each addition.
  5. Add the persimmon pulp and blend.
  6. Alternate adding the dry ingredients and sour milk, beat after each addition.
  7. Add the vanilla and mix.
  8. Pour into prepared 9 x 13 inch pan.
  9. Bake 45 minutes or when cake tester comes out clean.
Notes
Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.“Trade-marks Canadian Intellectual Property Office. Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights                                                      reserved.

Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

Sesame Cookies
 
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A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 dozen
Ingredients
  • 1½ cups all-purpose flour
  • 1½ tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup packed light brown sugar
  • ⅓ cup tahini (roasted sesame seed paste)
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • cooking spray
  • 2 tablespoons granulated sugar
Instructions
  1. Preheat over to 375 F.
  2. Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  3. Set dry ingredients aside.
  4. Place brown sugar, tahini and oil in a large bowl.
  5. Bead with mixer at medium speed until well blended.
  6. Add syrup, vanilla extract and egg; beat well.
  7. Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
  8. Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
  9. Place granulated sugar in a shallow bowl.
  10. Roll dough balls in granulated sugar.
  11. Place 2 inches apart on baking sheets lined with parchment paper.
  12. Flatted balls with bottom of aa glass.
  13. Bake 375 F for 10 minutes or until lightly browned.
  14. Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.
Notes
Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.

 

While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie

Oatmeal Coconut Crispies

 

Logo 2016

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.   ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Platte County Pie

 

 Have you  been to Platte County, MO?  Try one of their favorites, Platte County Pie.

It is fun to go through my archives of recipe books that I have made  by writing recipes out of magazines.  I came across the recipe for Platte County Pie.  The recipe I use was out of  Bon Appetit, 1978, from the Frolics Restaurant in Kansas City, Missouri.    

Platte County Pie

A slice of Platte County Pie

 

 

 

 

 

 

Is it a pie or cookie?

Everyone likes to indulge in chocolate and pecans, this is one soft pie that is like a big cookie, thick and sweet with a flaky pastry dough holding it together.  Who can refuse such a pie?

Platte County Pie

Platte County Pie

Platte County Pie
 
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A rich and sweet pie of chocolate chips and pecans, one thick cookie. It becomes everyone's favorite indulgence.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 large eggs
  • ½ cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • ½ cup melted butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 9 inch unbaked pie shell
Instructions
  1. Beat eggs in a medium mixing bowl.
  2. Add flour and sugar, beat 2 minutes.
  3. Add, vanilla, butter, pecans and chocolate chips.
  4. Blend well.
  5. Pour in pie shell.
  6. Bake 60 minutes.
  7. Serve warm or at room temperature.
Notes
Platte County Pie from Bon Appetit, 1978, from the Frolics Restaurant, Kansas, Missouri...........................................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Ready to serve Platte County Pie

Ready to serve Platte County Pie

There are many Platte County Pie recipes on the internet; there are similarities to the Kentucky Derby Pie which has an interesting story.

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 

©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs

Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices

Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies

Shamrock Sugar Cookies

Shamrock Sugar Cookies

5.0 from 1 reviews
Oatmeal Coconut Crispies
 
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A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • ½ cup unsalted butter
  • ½ cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut
Instructions
  1. Into large mixing bowl, cream butter, shortening and sugars.
  2. Add the eggs and vanilla, cream until fluffy.
  3. Into smaller bowl, measure the flour by dipping method.
  4. Add the soda and salt, whisk to blend.
  5. Stir into the shortening mixture.
  6. Blend in the oats and coconut. The dough will be soft.
  7. Divide the dough in half.
  8. Form the dough into logs with a 2 inch diameter.
  9. Wrap in wax paper, refrigerate overnight.
  10. Heat over to 400 F.
  11. Line baking sheets with parchment paper or light grease pans.
  12. Cut the log into ¼ inch slices.
  13. Bake 10 to 12 minutes until lightly browned.
  14. The cookies do spread, allow 2 inches between cookies.
Notes
This is adapted from Betty Crocker's Cooky Book, 1963............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian INetta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

 

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

 

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.                                 ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Crock Pot Applesauce

 

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Crock Pot Applesauce
 
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Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 pints
Ingredients
  • 15 large apples
  • 2 tablespoons lemon juice
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon cinnamon.
Instructions
  1. Put 2 tablespoon lemon juice into large bowl.
  2. Peel, core and cut apples into 1½ inch chunks or 8ths put into the large bowl.
  3. Stir frequently to get the lemon juice on the apples to prevent browning.
  4. Put into the crock pot.
  5. Add the water, sugar and cinnamon.
  6. Cook in the crock pot for 2 hours on high.
  7. Mash with a potato masher to desired consistency.
  8. Put into clean pint jars and cover with lids,
  9. Store in refrigerator to use.
  10. Or store cans on the shelf after water bath canning.
Notes
This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired...................................................................................cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

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Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll
 
Prep time
Cook time
Total time
 
A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
  • CAKE
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 1 cup sifted powdered sugar
Instructions
  1. Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  2. Preheat over to 375 F.
  3. Sift together all the dry ingredients, set aside.
  4. In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  5. Beat on high speed for 5 minutes.
  6. Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  7. Pour into the prepared pan.
  8. Bake 15 minutes at 375 F.
  9. After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  10. Combine cream cheese, vanilla, butter and powdered sugar.
  11. Mix until blended and smooth.
  12. Assemble Pumpkin Roll:
  13. Unroll the cake on the cloth.
  14. Spread filling on the cake leaving ½ inch from the edges.
  15. Reroll the cake, peeling away the cloth.
  16. Lift roll on serving plate with the seam side down.
  17. Sprinkle with powdered sugar just before serving sliced cake.
Notes
This recipe can be doubled to make 2 pumpkin rolls. 2½ cups batter will be needed to fill the 2 jelly-roll pans and 1¾ cups of filling for each roll.--------------
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Cookery® cookbookinabox® All rights reserved.
Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabo.  All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

5.0 from 1 reviews
Sour Cream Bundt Coffee Cake
 
Prep time
Cook time
Total time
 
A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Author:
Recipe type: Breakfast / Brunch
Cuisine: American
Serves: 12 serving
Ingredients
  • CAKE
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ⅓ cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • ½ cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat oven 350 F
  2. Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  3. In large mixing bowl, cream the sugar and butter together until light and creamy.
  4. In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  5. Add ½ cup of flour mixture to the butter and sugar.
  6. Blend at low speed.
  7. Beat in 1 egg at time.
  8. Alternate the addition of flour with the other 2 eggs.
  9. Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  10. Fold in the ⅓ cups of raisins with a spatula.
  11. ----------
  12. Mix strudel ingredients:
  13. Blend with a fork until crumbly mixture.
  14. ----------
  15. Pour ½ the cake into the prepared pan.
  16. Spread the strudel over the cake batter.
  17. Add the remaining cake batter over the strudel.
  18. Bake 55 minutes, or until cake tester comes out clean.
  19. Let the cake cool for 5 to 10 minutes, and remove to pan.
  20. When the cake has cooled, drizzle glaze over the cake.
Notes
This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Beaches, swim parties and bar-be-ques become a season of tailgating, football games, and bar-be-ques. Pumpkin becomes the vegetable in the dessert buffet.  I selected my  reliable Pumpkin Bread recipe, received from a elementary school bazaar.  You know it has to be good, goodness this was about 1979!

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

All the farmer’s markets are bright orange with the bright pumpkins.  Yesterday I saw small white pumpkins, are they orange inside?  I did not buy one to find out.  I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons, not the larger Japanese persimmons found in the grocery.

 

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread
 
Prep time
Cook time
Total time
 
A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Author:
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
Ingredients
  • 3 cups sugar
  • 3½ cups flour
  • 1½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups canned pumpkin
Instructions
  1. Preheat oven to 350 F.
  2. Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  3. In a large mixing bowl, sift together all the dry ingredients.
  4. Add the eggs, oil, water and pumpkin.
  5. Mix until very smooth.
  6. Pour into the prepared loaf pans.
  7. Bake at 350 F for 1 hour.
Notes
While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Jeanette’s Healthy Living — Skinny Pumpkin Spice Latte

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,Netta Belle's Choice cookbookinabox
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough
 
Prep time
Cook time
Total time
 
A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Ingredients
  • Pie Dough
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold pure coconut oil
  • ½ cup cold unsalted butter
  • ¼ cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in ½ inch size.
  • ¾ cup sugar
  • 2 tablespoons instant tapioca
  • ¼ teaspoon nutmeg
  • 1 tablespoon butter
Instructions
  1. Use a food processor.
  2. Put the flour in the processor bowl.
  3. Add cubes of cold coconut oil and cold cubes of butter.
  4. Pulse off and on until dough is the size of peas.
  5. Put dough into a large bowl, add water a tablespoon at a time,
  6. While mixing dough until it can be gathered into a ball.
  7. Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  8. Refrigerate for 30 minutes.
  9. Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  10. Fit dough into the pie plate.
  11. Fill with the fresh peach mixture.
  12. Dot with butter.
  13. Roll out the second round of dough and place on top of the peaches.
  14. Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  15. Cut steam vents in the top crust. Bake.
  16. Cool before serving
Notes
Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

Logo

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-20157 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Have you ever had a day when things are not going your way.  From cartoons to health magazines, chocolate is there to help offset.  Creamy Chocolate Pudding is a quick simple recipe to ease what ever ails you or for your chocolate sweet tooth.  There may be a few people who do not like chocolate, however, following the food community blogs, they must be few and far between.

Chocolate Fact:  There is a little caffeine in chocolate, darker chocolate can have as much as a can of Coca-Cola.  More interesting facts of chocolate  

Pudding , a dessert for adults, not just kids!

Of course I had to tamper with the original recipe I found in Fight Back With Food:  Use nutrition to heal what ails you”. It is a 2002 edition The Reader’s Digest Association, Inc.  This is an interesting  book of defining foods and their nutrients for various diseases with recipes to follow. The pudding recipe recommended soy milk, I have used rice milk, and currently using 2% lactose free milk.  The recipe is “Mint Chocolate Chip Pudding.”  Because mint chocolate flavor is not a favorite of my husband, I used coconut flavoring, giving it a very nice taste.

Inspiration

Chocolate Pudding with Maraschino Cheerries

Chocolate Pudding with Maraschino Cherries

Chocolate Pudding
 
Prep time
Cook time
Total time
 
A creamy chocolate pudding for a quick and easy dessert, eat it plain or dress it up for adult company dinner.
Author:
Recipe type: Pudding
Cuisine: American
Serves: 4-6 servings
Ingredients
  • ½ cup dark brown sugar, firmly packed
  • ⅓/ cup cornstarch
  • 3 tablespoon cocoa powder, unsweetened
  • ½ teaspoon salt
  • 3 cups milk, 2% lactose free
  • ½ teaspoon coconut flavoring
  • ½ teaspoon vanilla extract
  • ¼ cup chocolate chips
Instructions
  1. In a large saucepan, blend together the brown sugar, cornstarch cocoa powder and salt.
  2. Gradually whisk in the milk until smooth.
  3. Bring to a boil over medium heat, whisk often to keep it smooth.
  4. Boil for 1 minute or until pudding is thickened.
  5. Remove from heat, stir in the flavorings, coconut and vanilla.
  6. Allow to cool to lukewarm, not yet at room temperature, stir in the chocolate chips.
  7. Spoon into 4-6 dessert dishes.
  8. Cover and refrigerate at least 2 hours.
Notes
This recipe adapted from Mint-Chocolate Chip Pudding in Fight Back with Food, Reader's Digest Assoc.Inc.---------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

Recently I had some cherry truffle chocolate ice cream.  Aha!  To add a little pizzazz to the pudding, I diced up some maraschino cherries to stir in with the chocolate chips, topped the dishes with a drizzle of the maraschino juice and a cherry on top.  I was just missing the whipped cream.  I had added some crushed toasted almonds to some of the dishes, which was good too, however almost too much with the size of these dishes.  It became,  “Where is the pudding?”

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Suggested Luncheon for 4


Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
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Sweet Cherry Crisp

Bing cherries make a Sweet Cherry Crisp dessert

Cherry Crisp Dessert

Cherry Crisp Dessert

Remember the children’s song, “Can she bake a cherry pie, Billy Boy, Billy Boy?” Cherry Crisp takes the fuss out of making the pie dough for a quick and easy dessert.  Frozen or fresh bing cherries makes a sweeter pie than the summer pie cherries.

Cherries provide some Vitamin C which is lessen when cooked.  Try adding  fresh cherries in a recipe for salsa to be served on meats and poultry.  Instead of wine use cherry juice.  Dried cherries can be used in place or raisins or cranberries.

Sweet Cherry Crisp
 
Prep time
Cook time
Total time
 
Sweet fresh or frozen bing cherries makes a Cherry Crisp to enjoy after dinner.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 2 teaspoons grated lemon zest
  • 24 ounces of thawed, pitted bing or sweet cherries
  • 1 tablespoon lemon juice
  • ¾ cups old-fashioned rolled oats
  • ⅓ cup flour
  • ⅓ cup light brown sugar firmly packed
  • 3 tablespoons cold unsalted butter, cut up
Instructions
  1. Preheat oven to 400 F.
  2. Use a 9-inch square baking dish or 9-inch deep pie plate.
  3. In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, pepper, ¼ teaspoon salt and lemon zest.
  4. Add cherries and lemon juice, stir to just coat.
  5. Pour into the baking dish.
  6. In a medium bowl, mix together ¼ teaspoon salt, oats, flour and brown sugar.
  7. Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
  8. Sprinkle the crumbs over the fruit.
  9. Bake 25 minutes or until fruit is bubbling hot and the topping is browned and crisp.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Butterscotch Brownies

Butterscotch Brownies

Butterscotch Brownies

Favorite brownies are not brown at all!

As I was looking through the food communities, I have to say I would like to have the inclination to do “pretty” fancy cake decorating, or super ornamental cupcakes.  However, it was a Butterscotch Brownie which spoke to me,.   Like “pick me” and “bake me, I’m delicious.” And I did and they were.

The recipe which caught my eye was by Linda Larsen of Busy Cooks Expert.  As she described the Butterscotch Brownies as an easy and super quick dessert.  I did add a cup of whole pecans to be broken up by the mixer.  Instead of icing, when brownies were done, I dotted the top with 1/4 cup of chocolate chips, put back into the oven for a few minutes, then used a spatula to spread the chocolate over the Butterscotch Brownies.  The edges were thick, crunchy and chewy and an extra treat without the chocolate icing.  The biggest problem – they didn’t last long.

A great snack or dessert for all ages –  Butterscotch Brownies.

Butterscotch Brownies
 
Prep time
Cook time
Total time
 
A chewy Butterscotch Brownie, easy and quick bar cookie to be enjoyed for snacks, desserts and in lunch boxes.
Author:
Recipe type: Desserts
Cuisine: American
Serves: 36 bars
Ingredients
  • 2 cups flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup whole pecans or break into pieces.
  • ¼ cup chocolate chips
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13" cake pan or put parchment paper on the bottom of pan and grease. (This protects the pan from knife scratches when using a coated baking pan.)
  2. Mix flour, baking powder, baking soda and salt into a small bowl.
  3. Whisk to blend, set aside.
  4. Melt the butter in a sauce pan or microwave.
  5. Pour melted butter into mixer bowl.
  6. Add the brown sugar and beat until blended.
  7. Add eggs and vanilla, beating until combined.
  8. Add the dry ingredients, beating to blend.
  9. Stir in the whole pecans, breaking with the mixer.
  10. After brownies are baked, sprinkle the chocolate chips on top.
  11. Return to hot oven for 5 minutes or until chocolate begins to melt.
  12. Spread the melted chips over the brownies.
  13. Cool and cut into squares.
Notes
This is a recipe is by Linda Larsen, Busy Cooks Expert. --------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Butterscotch Brownies

Butterscotch Brownies

Just add a glass of cold milk………

See Also         Netta Belle’s Choice Chocolate Cake

                         Skillet Chocolate Fudge/

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-20 17Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Coconut Layer Cake with Fluffy Coconut Icing

 

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes.  This was one of those times when I reviewed some of my own desserts.  So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week.  I am now  using more Coconut Oil  and less butter and  shortening.  Olive oil is still my 'go-to' oil for much of my cooking and baking. Coconut Oil 360 I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut.  The other change I made was in the jam  between layers.  In the original recipe that follows below, I used apricot preserves.  Since I did not have the preserves, I used strawberry jam between the layers.    The jam shows up in the serving of cake.
Strawberry Jam Between layers of Coconut Cake

Strawberry Jam between layers of Coconut Cake

The "Original" Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there.   Instead of vanilla extract, I have used coconut extract to get more of the coconut taste.  Another idea, which I have not tried, would be to use coconut milk instead of regular milk.  The recipe makes a small cake, best to  bake in the older 8"x 1" cake pans. My aunt loved to cook and bake saving recipes from booklets put out by companies.  Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and "The Rumford Way of Cookery and Household Economy".

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

  A serving of Coconut Cake _580
Coconut Layer Cake with Fluffy Coconut Icing
 
Prep time
Cook time
Total time
 
A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servins
Ingredients
  • 2 cups flour
  • ⅛ teaspoon sea Salt
  • 3 teaspoon baking powder
  • ¼ cup unsalted butter
  • 1 cup sugar
  • ½ teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1½ cups granulated sugar
  • ½ cup water
  • 2 egg whites at room temperature
  • ½ teaspoon coconut extract
  • ⅛ teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • ¼ cup toasted coconut
Instructions
  1. Preheat oven 350 F.
  2. Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  3. Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  4. In a large mixing bowl, cream the butter and sugar until fluffy.
  5. Add the coconut extract and beaten eggs; beat just to blend.
  6. Add the dry ingredients alternating with the milk.
  7. Mix well after each addition and until smooth.
  8. Pour the batter into prepared cake pans.
  9. Bake 12 to 15 minutes.
  10. Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  11. (This is a small batter.)
  12. Cool on a rack for 5 minutes before turning out of the pans.
  13. _______________________________________________________________
  14. COCONUT FILLING AND ICING
  15. Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  16. Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  17. When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  18. Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  19. Add the vanilla.
  20. Continue beating until icing has cooked, about 5 minutes.
  21. Spread the apricot preserves between the 2 layers before adding icing.
  22. Put icing between layers, sides and top.
  23. While icing is soft sprinkle with grated coconut and toasted coconut.
Notes
This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Olive Oil Coconut Sugar Cookies

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes.  I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil.  A little research, The Olive Press recommended using olive oil in all baking goodies.  Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie.  I have not made it with butter, so do not have a good reference to compare.  It was a firm cookie, not soft or crisp.  The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart:  Butter to Olive Oil

1 teaspoon butter = 3/4  teaspoon olive oil
1 tablespoon butter = 2 1/4  teaspoons olive oil
1/4 cup butter = 3  tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1  tablespoon olive oil
1 cup butter = 3/4 cup olive oil

 There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from  a plant,  the Olea europaea. the olive tree  grown primarily in the Mediterranean countries such as Italy, Greece, and Spain.  Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados.  These fats help to reduce  the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first.  Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil.  However, when discussing benefits it is related to our health.  There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3.  Lowering the risk of depression.
4.  Reduction of breast cancer risk.
5.  Maintaining healthy cholesterol levels.
6.  Extra virgin olive oil may protect against Alzheimer’s disease.
7.  Prevent acute pancreatitis by using extra virgin olive oil.
8.  Protect the liver with the use of extra virgin olive oil.

 

Olive Oil Coconut Sugar Cookies

Coconut cookies batter

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the  teaspoons  of dough into a ball, then flatten with a bottom of a glass dipped into sugar.  It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies
 
Prep time
Cook time
Total time
 
A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 doz
Ingredients
  • 1¼ cups flour
  • ⅛ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup finely chopped coconut
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • ¾ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ½ teaspoon coconut flavoring
  • 1 tablespoon evaporated milk, undiluted
Instructions
  1. Preheat oven 350 F.
  2. Line cookie sheets with parchment paper.
  3. Measure and mix together: flour, salt, baking powder and coconut; set aside.
  4. In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
  5. Add the egg, vanilla and coconut flavoring, beat thoroughly.
  6. Add the dry ingredients to the oil and sugar mixture, adding ½ cup at a time.
  7. Blend well.
  8. Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
  9. Flatten with bottom of glass dipped in granulated sugar.
  10. Bake 8-10 minutes until lightly browned.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Olive Oil Coconut Sugar Cookies 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

A few years ago I was cleaning out boxes stored in a closet.  I found a cookbook in a box, Williams-Sonoma, Simple Italian Cooking recipes by Chuck Williams.  These recipes started my adventure in Italian cooking and eating.  The Mediterranean Diet works for my family with plenty of fresh vegetables and fresh fruit.  My Caramelized Oranges with Almonds is adapted from a favorite recipe “Oranges with Mint and Toasted Almonds.”  I made a few changes to  the recipe and serve as  an appetizer, salad or dessert.  It is wonderful with a brunch instead of orange juice.  Put the oranges on spinach or romaine lettuce the syrup for dressing;  there is a salad for dinner of chicken and pasta.  After eating a heavy meal of beef stew, Caramelized Oranges with Almonds lend a sweet and light dessert to the meal.

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds
 
Prep time
Cook time
Total time
 
A dish of fresh oranges in mild sweet syrup with toasted almonds and coconut for an appetizer, salad or dessert.
Author:
Recipe type: Appetizers / Salad / Dessert
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tablespoon slivered orange zest
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet Marsala wine (optional)
  • 4 large navel oranges
  • 4 tablespoons toasted almond slices
  • 4 tablespoons toasted shredded coconut
Instructions
  1. Wash and dry oranges.
  2. Grate the rind off the oranges to get the zest.
  3. Cut off the top and bottom of the oranges.
  4. Cut off the peel and white pith.
  5. Slice the peeled oranges into ½ inch slices, put into a serving bowl.
  6. Save any orange juice.
  7. In a medium sauce pan, put the zest, sugar, lemon juice, wine and orange juice.
  8. Cook over medium heat until mixture is amber colored, about 5 minutes without stirring.
  9. Remove the syrup from heat and pour over the orange slices.
  10. Serve chilled or at room temperature.
  11. Serve slices with the toasted almonds and toasted coconut on top.
Notes
Inspired by Williams-Sonoma Simple Italian Cooking...........................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions of other recipes to serve with Caramelized Oranges

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I store my recipes in ……….

Cookbookinabox of Gourmet and Everyday Recipes

Cookbookinabox of Gourmet and Everyday Recipes

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.