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MY MOM

Fresh apples and cinnamon wrapped in layers of fresh pastry.

Healthy Heart Recipe

2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp raisins
1 puff pastry sheets
1 egg beaten
1 tbsp water
2 tbsp sugar
1 tbsp all purpose flour
1/4 tsp ground cinnamon

If needed thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 375 degrees F. Mix egg and water and set aside. Mix sugar, flour and cinnamon. Add apples and raisins and toss to coat and set aside.
Unfold pastry on lightly floured surface. Roll into 16 by 12 inch rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2 inch-long slits 2 inches apart on top.
Bake 35 minutes or until golden. Cool on baking sheet on wire rack about 30 minutes before serving. Slice and serve warm. If desired, sprinkle with confectioners' sugar and garnish with fresh mint.

1 (1 pound 5.5 ounce) package fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1 quart (4 cups) strawberry ice cream
2 bananas, sliced
1 cup sliced strawberries
2/3 to 1 cup hot fudge ice cream topping, warmed
2/3 cup frozen or whipped topping, thawed

1. Heat oven to 350 degrees F. Line 15 x 10 x 1 inch baking pan with foil, leaving 2 inches of foil hanging over each end. Lightly grease foil.
2. Prepare brownies as directed on package using water, oil, and egg. Spread batter evenly in greased foil-lined pan. Bake at 350 degrees F. for 15 to 20 minutes. Cool 1 hour.
3. To remove brownies from pan, lift foil ends; place on flat surface. Cut brownies using 2-1/2 to 3 inch star shaped or round cookie cutter. Remove from foil with pancake turner. (Save scraps from cutouts for another use.)
 

2 packages instant French vanilla pudding mix
3½ cups milk
9 ounces Cool Whip
1 box graham crackers

Butter 13x9 inch pan. Line bottom with graham crackers. Prepare pudding according to package directions, using only 3½ cups milk. Fold in Cool Whip. Spread half of the mixture over graham crackers. Place another layer of graham crackers over pudding, spread with remainder of pudding and top with graham crackers. Chill 2 hours before frosting.

FROSTING

1½ powdered sugar
2 teaspoons corn syrup
2 teaspoons vanilla
2 ounces cocoa
3 tablespoons milk
3 tablespoons butter, softened

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Variation:

3 Tablespoons all-purpose flour
3 Tablespoons dark brown sugar
1/2 Teaspoon ground cinnamon
2 Tablespoons butter or margarine
3 Tablespoon chopped walnuts or pecans (optional)
1 1/2 Cup all-purpose flour
1/2 Cup granulated sugar
1 1/4 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground ginger
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1/4 Cup butter or margarine
1 Beaten egg
1/2 Cup buttermilk or sour milk*

1. Grease 12 2 1/2 inch muffin cups or line with paper baking cups; set aside.

2. For the topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the 1/2 teaspoon ground cinnamon. Cut in the 2 tablespoons butter OR margarine until mixture resembles coarse crumbs. Stir in walnuts or pecans, set aside.

3. In medium mixing bowl stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda and salt. Cut in the 1/4 butter OR margarine until mixture resembles coarse crumbs.

4. In another medium mixing bowl combine the egg and buttermilk OR sour milk. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy)

5. Spoon half of the prepared batter into the prepared muffin cups, filling each 1/3 full. Top with half of the topping, the remaining batter and the remaining topping. Bake in a 400 degree oven for 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups.

Makes 12 muffins

* To sour Milk: If you don't have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in recipe.

NOTE: I like to drizzle a small amount of icing on these muffins when they are cooled. I take about 1/2 cup of powdered sugar, 1-2 tablespoons milk and 1/2 teaspoon of vanilla extract, mix together. Then drizzle on cooled muffins.

3 3/4 c. all purpose flour
1 1/2 tsp. salt
3/4 c. shortening
3 eggs, lightly beaten
1/3 c. milk
8 c. sliced peeled tart apples
1 1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. crushed cornflakes
1 egg white beaten

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk, mix to form dough. Chill for 20 minutes. Divide dough in half, roll one half to fit the bottom and sides of a greased 15x10x1 inch baking pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg, and cornflakes, sprinkle over apples. Roll remaining dough to fit top of pan & place over apples. Seal edges, cut slits in top. Brush with egg white. Bake at 400 for 15 minutes. Reduce heat to 350 bake for 25-30 minutes or until golden

3/4 cup Butter or margarine melted
1 1/2 cup Sugar
1 1/2 tsp Vanilla extract
3 Eggs
3/4 cup All-purpose flour
1/2 cup Hershey's cocoa
1/2 tsp Baking powder
1/2 tsp Salt

Heat oven to 350F. Grease square pan, 8x8x2". In medium mixing bowl blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
Spread into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely. Cut into squares.
Variation: Add 1 cup Reese's peanut butter
chips or Hershey's semi sweet chocolate chips to batter

8 oz pkg. cream cheese, softened
1 cup orange juice
1 3-4oz.pkg. instant vanilla pudding [dry]
3-4oz. pkg. orange Jell-O [dry]
12oz. container of Cool Whip
9-inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and Jell-O. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.

DUMP a large can of cherries or cherry pie filling into a 9x13 pan (or two small cans -- find them on the aisle with all the baking needs)

DUMP a white cake mix on top of that and smooth it over to cover the cherries

DUMP a stick of melted margarine over that, covering as much of the cake mix as possible. Butter is an option, but I think it makes the cake brown too much.

Bake at 350 until it looks good to you!

I'm sure different pie fillings of types of canned fruit can be used. The key is that the moisture from the bottom layer moves into the dry cake mix -- so whatever substitutions you try -- make sure the bottom layer is juicy!!
 

1/2 c. oil
1 1/2 c. sugar
2 eggs
2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. mashed fresh peaches
1/2 c. chopped pecans

Combine oil and sugar, beat. Add eggs, one at a time, beat. Combine flour, soda, salt, and cinnamon. Mix well. Gradually add to creamed mixture until blended. Stir in peaches and nuts. Spoon batter into a greased and floured 13x9x2 inch pan. Bake at 325 for 40 to 45 minutes.

1 9 inch pie crust, baked and cooled
1 quart fresh strawberries, washed, hulled, and sliced
1 box strawberry Jell-O (3 oz)
1/2 cup sugar
3 tablespoons corn starch
1 cup cold water
whipped cream for garnish

Mix sugar, cornstarch, and water together in a small saucepan. Bring to a boil over medium heat, and cook until thickened, stirring constantly. Add Jell-O and stir well.

Place berries in a large bowl. Pour the cornstarch/Jell-O mixture over them, and stir to coat. Pour all into the pie crust, using a spatula to get all the Jell-O mixture out of the bowl. Chill for several hours.

Top each serving with whipped cream.

Yield: 6 - 8 servings.

Variations:


Fresh peaches and peach Jell-O
Fresh blueberries and blue Jell-O
Fresh raspberries and raspberry Jell-O
 

1 cup seedless green grapes
1 cup seedless red grapes
1 cup watermelon balls
1/3 cup frozen whipped topping, thawed
1/3 cup lemon yogurt

**************************************************
1. In medium bowl, combine grapes and watermelon balls.
2. In small bowl, combine whipped topping and lemon yogurt; blend well.
3. To serve, spoon fruit into 6 individual bowls; top with dollop of whipped topping mixture.

1 container (6 ounces) key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted*

1. Mix yogurt and orange juice.
2. Layer fruit in order listed in 2-1/2 quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Makes 8 servings

*To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
 

1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
36 crushed reduced-fat vanilla wafer cookies -- (3 cups crushed)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not
evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping -- thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)

Preheat oven to 325º.

Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325º for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325º for 30 minutes or until filling is set. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

1 cup sugar
2 tsp. baking powder
3 eggs, slightly beaten
1 cup flour
6 tbs. pineapple juice
1/2 box brown sugar
3/4 stick margarine, melted
1 can sliced pineapple

Drain pineapple reserving 6 tbs. of juice. Mix together sugar, eggs, baking powder, flour & 6 tbs. pineapple juice. Put melted margarine in bottom of iron skillet. Sprinkle brown sugar over margarine. Arrange sliced pineapple over the brown sugar. Pour cake batter over pineapple. Bake at 350° for 45 to 50 minutes.

This was really good in a little pool on a plate topped with a slice of angel food cake and some real whipped cream.

2 small containers fresh raspberries (about 1 1/2-2 cups?)
1 box frozen raspberries in sweet syrup, thawed
2 Tbsp balsamic vinegar
 1/4-cup strawberries all fruit spread

combine all in a saucepan and heat till fruit spread melts and all is heated through. Serve warm.

2 (10 ounce) packages frozen sliced strawberries in syrup, thawed
1 strawberry flavored gelatin
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 eggs

Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.
2 In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.
3 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.
Makes 1 - 9x13 inch pan

4 large Eggs
4 oz. Granulated Sugar
4 oz. All-purpose Flour, sifted
Filling Ingredients:
1 cup Crème Fraiche (See Below)
1-2 Tbs. Almond Liqueur
1/2 cup Heavy Cream
2 Tbs. Granulated sugar
3 or 4 fresh Peaches, sliced
1/2 cup fresh Raspberries
2 Tbs. fresh Blueberries

Pre-heat the oven to 375-F degrees and lightly grease and flour a 12-inch round raised base, fluted flan tin, or plain pie tin.

In a large mixing bowl, beat together the eggs and sugar until thick and creamy. Make sure to blend long enough to nearly triple the volume of
the mixture.

Carefully fold in the sifted flour to the egg mixture with a spatula. Turn the mixture into the prepared tin and tilt the pan to level the surface.

Bake for 20 to 25 minutes, or until firm to the touch. Turn the base out onto a wire rack to cool completely.

Meanwhile, blend the crème fraiche and almond liqueur.

Whip the heavy cream and sugar together in a small bowl until the mixture forms soft peaks. Whisk the crème fraiche into the whipped cream.

Spread the cream mixture over the base of the flan.

Arrange the peach slices in a circular swirl around the outside of the flan. Add a circle of raspberries, and finish the center of the flan
with the blueberries.

Serve immediately, or refrigerate up to 1 hour prior to serving. Refrigerate any leftovers.

**Tip: If you can not find a commercial blend of crème fraiche, simply combine 1/2 cup light sour cream with 1/2 cup heavy cream by placing the sour cream in a bowl and gradually adding the heavy cream. Keep stirring until smoothly blended. It is best to leave the mixture for 8 hours at room temperature, stir again and store in the fridge a day before using.