Fresh Seedless Raspberry Syrup

24 cartons raspberries
4 boxes Sure-Jell pectin
10 1/2 cups sugar

Go to the store when raspberries go on sale 4/$5. Buy the entire display. Be soooo excited about how you are going to make the most delicious seedless raspberry freezer JAM, that you will enjoy all year long ... until raspberries go back on sale 4/$5 again next year.

Proceed to make your jam. Painstakingly run your pureed raspberries through a small sieve strainer. This will take awhile. You might work up a sweat. But, remember how delicious your raspberry jam will taste in the middle of January when fresh raspberries can't be found anywhere.

Then, and this is the important part:

Follow the recipe on the sheet in the Sure-Jell box. Follow this recipe to a tee. Except, screw up the math and only add 1/2 the sugar you need. Don't beat yourself up. You were an Art Major, not a mathematician.

And then, but only if you screw up your math, you will end up with 12 pints (that's 24 cups!!!) of the absolute most delicious fresh seedless raspberry syrup.

Panic.

Then, get over it.

And realize that ... Christmas is around the corner ... and raspberry syrup will make a great gift! Tastes great on pancakes, waffles, ice cream, in smoothies ... the possibilities are endless! Come Christmastime, you'll be everyone's favorite friend. (Just, please keep it in the freezer until Christmastime ... otherwise, you can kiss all of your friends goodbye.)

And, come Christmastime, you'll forget all about the time, energy, and love you put into making that most wonderful jam that never was.

You're welcome.

Mouth Puckering Lemon Bars

I promise you that these will be the best lemon bars you ever make yourself. I promise.

And, you're going to love me because they are stupid easy. Here's the secret:

Here is the recipe:
1 box Betty Crocker Sunkist Lemon Bars mix
1/3 cup lemon juice (does not have to be fresh squeezed)
3 eggs

Preheat oven to 350*. Prepare bars according to the box, substituting lemon juice for the water. You won't be sorry. I promise.

Oh yeah ... sprinkle them with powdered sugar so that people think you slaved over them. :D

Did I mention ... I promise? Mmmmmmm.

Straight and Narrow Banana Cookies

The mother of one of my friends in high school made these for all the teenage gatherings at her house, which apparently kept all of us on the right path. I don't know if all that's true but I do know they were good. My cookies were tested on about 6 adults and 10 children...and everyone liked them. Worth giving them a try!

Ingredients:
2.5 cups flour
1.5 tsp. bk.pwd.
1/2 tsp cinnamon
1/4 tsp. bk.soda
1/4 tsp. salt
1/4 tsp. ground cloves
Mix and set aside

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup mashed banana (aprox. 2.5 bananas)
1 pkg. choc. chips

Mix butter and sugar 'til fluffy. Add eggs and vanilla, beat well. Alternate dry ingredients and mashed banana. Stir in choc. chips. 350, 10 mins. (I had to bake mine longer.)

Frosting:
2 tb. butter
1/4 cup mashed banana (aprox. 1/2 banana)
2 cups pwd. sugar
1/2 tsp. vanilla

Whip until smooth. Frost cooled cookies.

Southern Pecan Pie

3 eggs
2/3 c. brown sugar
1/3 c. butter, melted
1 c. corn syrup
1/2 tsp. salt
1 cup chopped pecans
pie crust

Blend eggs,sugar,butter,syrup,and salt in the blender until smooth.Spread chopped pecans over bottom of pie crust.Pour blender mixture on top of pecans.Bake at 375* for 45-50 minutes,or until fully bro...wned.It will still jiggle slightly.It's the easiest pie you'll ever make!

Hershey's Fudge

3 cups Hershey's semi-sweet chips
1 can sweetened condensed milk
1 cup whole roasted almonds

Melt chips and milk over very low heat until smooth. This will be THICK. Stir in almonds -- they won't want to stick, this is normal. Line a 9x9 glass dish with wax paper. Pour into wax paper and smooth out the top with the back of spoon. Refrigerate for 3 hours. Pull entire brick of fudge out, using the edges of the wax paper. Cut into squares on a cutting board. ENJOY!

* Keep refrigerated
* If you can handle ultra sweet milk chocolate, you could use milk chocolate chips instead. :D

$2 cookies

I'm calling these $2 cookies because that's what you would pay for EACH one of these beauties in a fancy bakery. They are the perfect cookie!!

2 c. All-purpose flour
½ tsp. Baking soda
½ tsp. Salt
¾ c. Butter, MELTED
1 c. Brown sugar
½ c. White sugar
1 Tbsp. Vanilla
1 Egg
1 Egg Yolk
2 c. Semi-sweet chocolate chips
1½ c. Chopped pecans

1. Mix flour, baking soda and salt. Set aside.
2. Mix melted butter, brown sugar and white sugar until blended thoroughly. Add vanilla, egg and egg yolk. Blend until light and creamy.
3. Mix in dry ingredients – a little at a time – until just blended. Stir in chocolate chips and pecans.
4. Chill the dough 30-60 minutes or overnight (or put in freezer to speed up process).
5. Preheat oven to 325º F. Drop cookie dough ¼ cup at a time (or really large spoonfuls) onto greased cookie sheet 2-3 inches apart.
6. Bake 15-20 minutes or until edges are lightly toasted. Do NOT wait until they’re brown all over!
7. Cool on the cookie sheet (or rack for crispier cookies).

Yummy Fruit

All you do is get some Frozen fruit, whatever kind you like (I used blueberries, blackberries, and strawberries) and drizzle coffee creamer over them. I used french vanilla creamer. Put on a little or a lot, however much you preffer. It looks neat because the creamer hardens on the frozen fruit. It tastes amazing!

TDF Chocolate Chip Cookies

TDF = To Die For - and seriously they are!!!

1 c shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 T water
1 tsp vanilla

Beat until fluffy.

2 c. flour
1 tsp soda
1 tsp salt
1 c. oatmeal
2 c. chocolate chips

Gently add dry ingredients to egg and shortening mixture. Bake at 375 for 10 minutes.

The Most Dangerous Chocolate Cake

My friend told me about this cake she makes in the microwave and so I looked it up online. It's called the most dangerous cake in the world because it only takes 5 minutes to make. Here it is.

MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

I didn't add chocolate chips to mine, but I did make a caramel sauce with a little bit of butter, brown sugar and a tiny bit of milk in the microwave and poured it over the cake. It tastes amazing like that. I let it cool in the fridge for a little bit before I ate it.

Another note, I used pamela's baking mix instead of flour and it turned out great (for all those who can't eat wheat).

Vanilla Pudding

1/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a medium saucepan combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat until the mixture thickens and boils. Stir constantly. Boil for 1 minute.

In a small bowl stir 1/3 of the hot mixture into the egg yolks. then add the yolk mixture back into the hot mixture; blend well. Cook until it bubbles, stirring constantly. Remove from heat and stir in the butter and vanilla.

Spoon into serving dishes and eat it!!! Wait for it to cool enough that it doesn't burn your mouth, but I love it best warm. You can store it in the refrigerator, but make sure you put seran wrap directly against the top of the pudding or it forms a "skin" on top. I love it most with fresh peaches (YUM). Total comfort food.

pumpkin cake

It is finally feeling like fall... which puts me in the mood for pumpkin. This is one of my favorite pumpkin desserts (one my mom used to make every year).

Pumpkin Cake

Ingredients:
1 yellow cake mix
1/2 cup margarine/butter, softened
1 egg
1 1/2 cup pumpkin
1 cup sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
3 eggs
1/2 cup evaporated canned milk
1/2 cup regular milk
1 tsp vanilla
1/4 cup sugar
1 tsp cinnamon
1/4 cup margarine
whipped cream

Directions:
Take yellow cake mix and set aside 1 cup. Mix remaining cake mix with margarine/butter and one egg. Press into bottom of a greased 9x13 cake pan. (It will be very sticky.)

Mix together pumpkin, sugar, cinnamon, salt, ginger, 3 eggs, milks and vanilla. Pour into cake pan on top of cake mixture.

In a separate bowl, combine remaining 1 cup dry cake mix, 1/4 cup sugar, 1 tsp cinnamon and 1/4 cup margarine/butter (cut into small pieces). Sprinkle on top of pumpkin mixture. Bake at 350 for 45 minutes or until knife comes out clean. Cool. Serve topped with whipped cream.

pumpkin cookies

Old-Fashioned Soft Pumpkin Cookies
(recipe from Nestle/Libby's)

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Savannah Bow Ties

This dessert is divine. It was easy and definitely worth it, you won't want to share!

1/2 a (17 1/4oz) pkg frozen puff pastry (1 sheet)
1/2 cup almond paste
1 egg yolk, white reserved
1/4 cup packed brown sugar
2 tsps milk
1 egg white
sugar, for sprinkling

Chocolate dipping sauce
3/4 cup sugar
2 TBS cornstarch
1/4 tsp salt
6 (1.5oz each) Hershey milk chocolate bars
2 cups whipping cream
1 egg yolk, beaten
1/2 tsp vanilla

Let pastry stand at room temp for 20minutes or until easy to roll. Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut square in half. Preheat oven to 400 degrees.
For Filling:
crumble almond paste in small mixing bowl. Add egg yolk,brown sugar,and milk. Beat with electric mixer on medium speed until well mixed. Spread filling over 1 pastry half. Place remaining pastry half on top of filling. Cut dough crosswise into 14 one inch wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice in center (looks like a bow). Place twists about 2 inches apart on cookie sheets lined with foil or parchment. Brush twists with slightly beaten egg white. Sprinkle with sugar. Bake 12-15 min or until golden brown. Transfer to wire rack to cool. Serve wit the dipping sauce. The recipe comes from the Food Network Website

5-in-1 Bars

Ingredients:
3 C graham cracker crumbs
2/3 C margarine
1/3 C sugar
24 oz milk chocolate chips
3 C coconut
2 cans sweetened condensed milk

Instructions:
1. Mix crumbs with melted butter and sugar.
2. Press crumb mixture on bottom of 15 x 10 cookie sheet.
3. Top with chocolate chips, coconut, then sweet-ened condensed milk.
4. Bake at 350° for about 20-30 minutes or until golden brown.

Caramel Pecan Ring

1 refrigerated Pillsbury French Loaf
1 cup brown sugar
1/2 cup Karo syrup
1/4 cup butter
1/2 cup pecans

Preheat oven to 350*. Combine sugar, butter, and Karo syrup in a sauce pan. Heat throughout, until sugar is dissolved. Add pecans. Grease a 9x9 square dish. Open the French loaf. Score the loaf approximately every 2-3 inches. Place loaf, in the shape of a ring, in the greased dish. Drizzle the entire caramel mixture over the top of the loaf. Bake at 350* until golden brown and bubbly ... about 18 minutes, I think. **Also, check the package of the loaf to verify the oven temp. I'm pretty sure it was 350*, but you may want to double check that.

This is DELICIOUS! And there is NO refrigerated dough taste AT ALL. Super easy, and impressive dessert. Enjoy!!

PERFECT Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 degrees for 7-8 minutes. Do not overcook ... take them out when they are barely golden. Makes about 30 cookies. ***Also great with crunchy peanut butter.

Fudge Jumbles

Cookie:
2 sticks butter
2 cups packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3 cups old fashioned oats

Fudge Topping:
2 bags semi-sweet chocolate chips
2 cans sweetened condensed milk

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat.

Press all but about 1 heaping cup of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, crumble remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Allow the Jumbles to cool for about 45 minutes before cutting to serve. Makes a WHOLE bunch! Yum!!

*Cover these with foil and store at room temperature ... if they aren't covered the chocolate will get crumbly instead of staying fudgey. MMM.

Fruit Sherbet Dessert

This is such an easy, refreshing dessert for the summer . . . we serve it every Fourth of July.

1 brick of sherbet (pineapple or raspberry) at Smiths

1 brick of vanilla ice cream

5-6 bananas

1 pkg frozen raspberries (large) or 2 cartons fresh
blueberries (frozen or 1 carton fresh)

-- can use fresh or frozen fruit. If using a frozen mix, no melons, thaw before using. Let sherbet and vanilla thaw enough to mix with other ingredients into a large bowl. Put back into freezer to set (will take 24 hours). Take out to thaw slightly before serving -- about 10-15 minutes.

Rocky Road Cake

This was taken straight from FoodNetwork.com ... it is Paula Dean's recipe ... I added the marshmallows to make it a Rocky Road cake.
Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)

Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1 1/2 cups mini marshmallows

Preheat oven to 350*. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. While cake is baking, prepare the frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Allow frosting to cool a bit and then add marshmallows. Pour over warm cake. Serve at room temperature.

Apple Pie

I'm sure everyone has their own favorite apple pie recipe, but I finally found one I really like..and can actually produce!


Filling:
5 or 6 tart apples (I used Granny Smith)
3/4 c. apple juice
1 C. brown sugar (scant)
1/4 tsp. salt
1 Tbs = 2 tsp. cornstarch
1 Tbsp. lemon juice
1/4 tsp nutmeg
1/4 tsp cinnamon
2 Tbsp butter

1) Pare apples and cut into slices (about 6 cups)
2) Mix together apple juice, sugar, and salt together in medium saucepan. Add Apples and heat to boil. Reduce heat and simmer just until apples are tender.
3) Drain and measure liquid. (Set apples aside) Add more juice, if necessary to make 1 1/4 cups.
4) Blend lemmon juice and corn starch; add spices and blend with the 1 1/4 cups liquid. Add butter. Simmer until thickened.
5)Combine apples and juice and place carefully in unbaked pie shell.
6) place top crust and cut slits for steam to escape. Bake at 425 degrees for 40 minutes.
***Make sure to add tinfoil around edges to prevent them from burning***
Tip: put a cookie sheet lined with tin foil on the bottom rack of your oven to catch spills from pie to help with clean up.

Crust **This is grandma's crust recipe***

makes double crust for 9" pans

2 C. sifted flour
1 tsp salt
3/4 C. shortening
1/4 cup COLD water

1) Combine flour and salt in mixing bowl
2) Cut in crisco with pastry blender until mixture resembles course crumbs
3) Sprinkle cold water, TBLS at a time, and toss lightly with a for. When all the water is added, for dough into a ball
4) Divide ball into two halves, One for bottom crust and one for top.