peach shortcake
Wednesday April 28th 2010, 3:24 pm
Filed under:
Baked Goods
Peach Shortcake (WW)
8 servings, 5 points per serving
2 cups reduced-fat buttermilk baking mix
1/2 cup granulated sugar, divided
2 teaspoons grated orange zest
2/3 cup low-fat (1%) milk
6 peaches, sliced
1 cup raspberries
2 tablespoons orange juice
2 tablespoons strawberry preserves
1 cup thawed frozen light nondairy whipped topping
Preheat oven to 425 degrees F (220 degrees C). Spray a 9-inch (23 cm) round cake pan with nonstick cooking spray.
In a large bowl, combine the baking mix, 3 tablespoons of the sugar and the orange zest.
Add the milk and stir with a fork until a soft dough forms. Transfer to the pan and press flat with floured fingers. Sprinkle with 1 tablespoon of the sugar. Bake until a wooden pick inserted in the center comes out clean, about 15 minutes.
Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely, top-side up.
In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4 cup of the sugar. Let stand 30 minutes.
With a serrated knife, split the shortcake in half horizontally. Place the bottom, cut-side up, on a serving plate and spread with the whipped topping. Top with two-thirds of the fruit mixture. Place the top of the cake, cut-side down, on the fruit. Cut into wedges to serve, spooning on the remaining fruit.
TIP! Raspberries and peaches add a new twist to this old favorite. But if you can forego long-standing traditions, juicy strawberries still make a wonderful shortcake.
Per serving: Calories 277, Fat 4g, Saturated fat 2g, Cholesterol 1mg, Sodium 472mg, Carbohydrate 56g, Fiber 2g, Protein 4g, Calcium 74mg
Wailing and lamentation befit those who stand before the throne of life and depart without leaving in its hands a drop of the sweat of their brows or the blood of their hearts. — Kahlil Gibran
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hostess twinkies
Thursday April 01st 2010, 9:23 am
Filed under:
Baked Goods
Hostess Twinkies
Posted by CookinMom at recipegoldmine.com
Source: www.x60.deja.com - Kitchen Link Web Site
A bottle about the size of a Twinkie
Twelve 12 x 14 inch pieces of aluminum foil
Pastry bag
Toothpick or bamboo skewer
Cake
4 egg whites
1 (16 ounce) box golden pound cake mix
2/3 cup water
Nonstick spray
Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups Marshmallow Creme?
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F.
Create the cake mold by folding each piece of foil in half twice and wrapping it around the bottle leaving the top open. Lightly spray the inside of each mold with Pam or Baker?s Joy or equivalent, arrange on cookie sheet.
In medium bowl, beat egg whites till stiff but not dry. Set aside.
In large bowl, combine cake mix and water and beat 2 minutes, scraping sides and bottom of bowl to thoroughly mix. Gently fold in egg whites until combined with cake mix. Pour about 3/4 inch of batter into each mold.
Bake 25 to 30 minutes or until cakes test done with clean toothpick inserted in center. Cool completely and remove cakes from mold.
To make filling, mix hot water and salt in coffee cup until dissolved. Set aside and cool completely.
In medium bowl cream together shortening, powdered sugar and vanilla extract. Add Marshmallow Creme and beat on high speed until fluffy. Add cooled salt water and beat another minute.
Using a bamboo skewer or wooden pick, poke a hole all the way through the cake, moving it around to hollow out a small area all the way through the cake for the filling. Using a filling tip on a cookie press or a cake decorator, fill each cake with filling. Fill from both ends if necessary.
It will not be any European statesman who will unite Europe Europe will be united by the Chinese. — Charles De Gaulle
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raspberry-filled jelly doughnuts
Saturday November 14th 2009, 2:54 pm
Filed under:
Baked Goods
Raspberry-Filled Jelly Doughnuts
Posted by FootsieBear at recipegoldmine.com 11/13/2001 5:44 am
6 tablespoons butter or margarine, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly
10 ounces Hungry jack fluffy biscuits
Heat oven to 375 degrees F.
Place melted margarine in small bowl.
In another small bowl, combine sugar and cinnamon; set aside.
Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bulb.
Bake biscuits as directed on can. Immediately dip each hot biscuit into melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.)
Serve warm or cold.
Its a shallow life that doesn give a person a few scars. — Garrison Keillor
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fig newtons
Tuesday November 10th 2009, 6:10 pm
Filed under:
Baked Goods 
Fig Newtons
1 cup figs, finely chopped
3/4 cup water
1/2 cup sugar
1/2 cup margarine
3/4 cup sugar
1/4 cup honey
1 egg, well beaten
1/2 teaspoon salt
3 cups flour
1 tablespoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
Boil chopped figs in the 1/2 cup sugar and water for 10 minutes. Let cool.
Cream margarine, 3/4 cup sugar and honey together. Add egg and beat until light.
Sift dry ingredients together. Add alternately with milk to moist mixture. Add vanilla extract and blend well. Divide dough in half and roll out 1/8-inch thick. Place half of the dough on a baking sheet. Spread with cooled fig mixture. Cover with other half of dough. Press down and seal edges. Cut into 1 x 2-inch rectangular pieces. Bake at 400 degrees F for 12 minutes, or until tops are golden brown.
Vigny, more secretAs if in his tower of ivory, retired before noon.N.B. Vigny refers to Comte de Vigny, who locked himself in an ivory tower to work without the influences of man and desire. — Charles Augustin Sainte-Beauve
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alaska sourdough pancakes
Wednesday October 14th 2009, 3:28 pm
Filed under:
Baked Goods 
Alaska Sourdough Pancakes
These are very delicious!
1 package dry yeast
2 cups all-purpose flour
2 cups warm water
2 eggs
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons melted margarine
Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.
Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.
Cosmic upheaval is not so moving as a little child pondering the death of a sparrow in the corner of a barn. — Thomas Savage
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strawberry pie
Tuesday October 06th 2009, 9:37 pm
Filed under:
Baked Goods 
Strawberry Pie
1 1/2 cups water
2 tablespoons cornstarch
1 (0.3 ounce) box strawberry-flavored sugar-free gelatin
4 packets sugar substitute
3 cups sliced fresh strawberries
1 (9-inch) graham cracker crust
Combine water and cornstarch in a medium saucepan; stir well. Bring to a boil, stirring constantly. Cook 1 minute. Remove from heat, and let cool slightly. Add gelatin and sugar substitute, stirring well. Gently stir in strawberries, and pour into crust. Cover and chill at least 3 hours.
Yields 8 servings.
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty, and the pursuit of Happiness. That to secure these rights, Governments ar — Thomas Jefferson
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Raisin Scones
Tuesday July 07th 2009, 10:02 pm
Filed under:
Baked Goods 
Raisin Scones
2 cups all-purpose flour
2 3/4 teaspoons baking powder
1 3/4 tablespoons granulated sugar
3 tablespoons butter or margarine
1/4 cup plus 1 tablespoon milk
1/4 teaspoon salt
1/2 cup raisins
Place the flour, salt, baking powder and sugar in bowl. Rub in butter with your fingers. Mix in raisins. Stir. Mix in milk with fork until dough forms. Turn dough out onto a floured surface; sprinkle with a little flour and lightly knead. Flatten it into round circle 1/2-inch thick. Cut into 8 triangles. Put on cookie sheet 2 to 3-inches apart. Bake at 450 degrees F for 10 minutes. Lightly flour cookie sheet.
Makes 8 scones.
Father, we thank you, especially for letting me fly this flight … for the privilege of being able to be in this position, to be in this wondrous place, seeing all these many startling, wonderful things that you have created. (Prayer while orbiting the earth in a space capsule) — L. Gordon Cooper, Jr.
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cheese danish
Monday June 22nd 2009, 9:50 pm
Filed under:
Baked Goods 
Cheese Danish
2 (8 ounce) cans crescent rolls
8 ounces cream cheese
1 cup granulated sugar
1 teaspoon almond or vanilla extract
1 egg, separated
Cinnamon-sugar mixture
Butter a 9 x 13-inch baking pan (or spray with non-stick cooking spray). Preheat oven to 350 degrees F.
Unroll 1 package of crescent rolls and spread in prepared pan, sealing seams with fingers.
Beat together cream cheese, sugar, extract and egg yolk. Spread over bottom layer of crescent rolls. Top with remaining package of crescent rolls. Beat egg white and brush over top of dough. Sprinkle with cinnamon-sugar mixture. Bake for 20 minutes.
Fate chooses your relations, you choose your friends. — Jacques Delille
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