Category: Fruit

Cakes · Desserts · Fruit

Lemon Bar Cheesecake

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Friday evening we are having some friends over for dinner. When I came across this recipe from Southern Living Feb issue, I knew it would be our dessert for tonight. I love saving the magazines and going back through them. It reminds me of different scriptures that you have read a million times in the Bible, but just when you are needing a certain word from the Lord, you come across the same scripture and it just has a whole new meaning, depending on your circumstances. It is just the Word you are needing to hear. So it is with old recipes, you can read them a hundred times, but sometimes one just sticks out to you as you are going through your recipe stack and there it is…the perfect recipe you have been looking for.

As Southerners,  we love our Bible, a true treasure and God’s love letter to us. Southern Living Magazine is a gift to us also, provides us with treasured recipes, which made with love, we share with our families and friends. This will be a favorite and treasured recipe.

If you use a dark springform pan, it will ensure a golden brown crust without having to bake before adding the filling.

2 cups flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 cup cold butter, cubed

2 egg yolks

1 to 2 tables ice-cold water

4 (8 oz) softened cream cheese

1 cup sugar

4 large eggs

2 teas vanilla

2 cups Lemon Curd, divided (I use already prepared lemon curd I get at grocery store)

Candied Lemon Slices (opt)

Pulse first 3 ingredients in a food processor 3-4 times or just until blended. Add butter and pulse 5-6 times or until crumbly. Whisk together 2 egg yolks and 1 tables ice-cold water in a small bowl; add to butter mixture and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 tables remaining ice-cold water if necessary. Shape dough into a disk; wrap in plastic and chill at least 4 hours (up to 24 hours).

Roll dough into a 14″ circle on a lightly floured surface. Fit dough into a lightly greased 9″ dark springform pan; trim and discard excess dough. Chill 30 mins.

Preheat oven to 325. Beat cream cheese at medium speed with mixer 3 min or until smooth. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

Pour 2/3 of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan and gently swirl with a knife. Spoon remaining batter into pan.

Bake at 325 for 1 hour to 1 hour 10 min or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edge to loosen sides of pan. Do not remove sides of the pan. Cool completely in pan on a wire rack about 1 hour. Cover and chill at least 8 hours.

Remove sides of pan and transfer to a serving plate. Spoon remaining 1 cup lemon curd over top of cheesecake. If desired top with candied lemon slices and whipped cream.

Cakes · Desserts · Fruit

Pineapple Pudding Cake

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This week has just been a week of wanting to do nothing by bake. Major baking mood, so I went to a couple of new spots on the internet, one being called, Just Desserts, and found this new recipe. Sounds perfect for those warm summer nights when we are wanting something that is cool and refreshing, but yet, delicious and tantalizing. So here it is, will become a summer favorite.

1 Duncan Hines Yellow or Pineapple Cake mix, baked according to directions for a 9×13 pan.

When baked and completely cooled spread the following over the cake:

1 (8z) package of softened cream cheese mixed 1 (20 oz) can drained well, crushed pineapple and 1 small package instant vanilla pudding mix.

When mixed well, spread over cooled cake.

Either using a (8 oz) tub of thawed Cool Whip or 2 cups sweetened, whipping cream, spread whipped topping over pudding mixture.(You know which one I will use, the most fattening one of course….real whipping cream)  Sprinkle with chopped nuts and maraschino cherries, if desired.

Refrigerate for at least 4 hours before serving. Cover and keep in fridge.

Serves 12-14

Cakes · Fruit

Strawberry Cupcakes with Cream Cheese Frosting

Chocolate Castles1 Comment

When I saw this recipe on Just A Pinch, I could only imagine how good this would be until this morning. Just ate my first one. Yum! They gave it as a layer cake, but had to make cupcakes because I wanted to share some and didn’t know quite how many I would eat before actually getting them out the door. So glad it made 29 cupcakes. I could have 5 of them all to myself. With this new computer, I have not figured out how to get the pics from my phone to this blog, so cannot post a picture yet, but will learn as soon as my daughter gets here next week.

Recipe worth sharing:

1 white Duncan Hines Cake mix

1 small box strawberry jello ( not the sugar free)
1 cup of sweetened, undrained mashed strawberries

1 cup oil

1/2 cup milk

4 eggs

Mix all ingredients for cake and pour into 2 9″ greased cake pans, 1 9×11 pan or cupcake liners.

Bake until cake or cupcakes tests done.

When cooled, frost with the following:

1 stick butter, softened

1 (8 oz) cream cheese, softened

1 box of powdered sugar  (3 1/2 cups powdered sugar)

A little of the strawberry juice left over from the thawed strawberries to flavor and color the frosting. If you don’t want to use cream cheese use the following recipe

1 box powdered sugar

1 stick softened butter

1/2 cup mashed strawberries, drained

Mix until smooth and frost cake

Cakes · Desserts · Fruit

Paula Deen Strawberry Cake

Chocolate Castles1 Comment

To show support of Paula I thought today I would post a recipe from the new July magazine that just arrived the other day. I have not make it but intend to do so after I finish baking what I have committed to for some people. So, Paula, this one’s for you! Thank you for being a lady, through this very difficult season.

1 cup butter, softened (always best to use unsalted)

1 3/4 cup sugar

1 teas strawberry extract

5 large eggs

3 cups flour

1 package (3 oz) package of strawberry gelatin

2 teas baking powder

1/4 teas salt

3/4 cup pureed thawed frozen sweetened strawberries

3/4 cup milk

Strawberry Cream Cheese Frosting

Preheat oven to 350. Spray a 13×9 baking pan with Pam baking spray with flour.

In large bowl, beat butter, sugar, and extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, gelatin, baking powder and salt. In a small bowl, (whew, I am exhausted from bending over to get all these bowls out from the cabinet.), combine strawberry puree and milk. Gradually add flour mixture to butter mixture, alternately with strawberry mixture, beginning and ending with flour mixture and beating just until combined after each addition. Pour batter into prepared pan. Bake for 25-35 min, depending on your oven. When wooden pick comes out clean, it is done. Let cake cool and then spread strawberry frosting on top. Store covered in fridge up to 3 days.

Frosting

1/2 cup unsalted butter, softened

1 (8 oz) softened cream cheese

1/4 cup pureed thawed frozen sweetened strawberries

4 cups powdered sugar

In large bowl, beat butter and cream cheese until fluffy. Add rest of ingredients and then powdered sugar at the last. Beat until powdered sugar is smooth and no lumps remain.

Chicken · Fruit · Salads

Sesame Chicken Noodle Salad

Chocolate Castles2 Comments

This is the second one I couldn’t wait to post.

8 oz uncooked angel hair pasta

2 cups cubed chicken breast

1 1/2 cups coleslaw mix

1 can (11 oz) mandarin oranges, drained

1 medium sweet red bell pepper, julienned or finely chopped

1 cup fresh sugar snap peas, trimmed and halved

2/3 cup reduced-fat Asian toasted sesame salad dressing (can you believe I am actually posting a recipe that has the word “reduced fat”) I am so proud of me

1/4 cup chopped salted peanuts (I added about 1/2 cup, love the peanuts in this)

Cook pasta according to package directions and then set aside after draining to cool.

In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions. Sprinkle with salt. Toss to combine.

Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts. YUM….

Desserts · Fruit

Blackberry-Peach Cobbler Bars

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I am a cobbler junkie. When I saw this in the new Southern Living, I had to try it. Think about these bars with homemade peach ice cream this summer. Wow, what a combo….

1 cup butter, softened

1 cup firmly packed light brown sugar

1 1/2 cups sugar, divided

4 eggs

1 tables vanilla

1 teas baking powder

3/4 teas salt

3 1/4 cups flour

3 (6 oz) packages fresh blackberries (about 4 cups)

4 cups peeled and sliced fresh firm ripe peaches

3 tables bourbon (opt)

1 cup roasted glazed pecan pieces

Preheat oven to 350. Beat first 2 ingredients and 1 cup of the sugar at medium speed with mixer, until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Stir together baking powder, salt and 3 cups flour. Gradually add to butter mixture, beating just until blended. Spread three-fourths of batter in a greased and floured 13×9 pan; sprinkle with blackberries.

Stir together remaining 1/2 cup sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon* (if you are omitting bourbon, use either whipping cream or orange juice), stirring to coat. Spoon mixture over blackberries.

Stir pecans into remaining batter; dollop over peach mixture.

Bake at 350 for 1 hour or until golden and bubbly. Cool completely on a wire each. Cut into bars.

Cakes · Desserts · Fruit

Fruit Cocktail Cake (aka Fruit of the Month Club)

Chocolate Castles2 Comments

I have finally figured out how to get my hubby to eat fruit. All it takes is a stick of butter, 2 cups sugar, pecans and whipping cream. He has never really liked fruit except cherry pie or homemade peach ice cream, but I hid fruit in this cake and he is just healthy as a horse after eating all the fruit that is hidden in it. After he had eaten a piece of cherry pie Randy  use to proudly sit back in his chair, leaning away from the table and announce that he had just had his fruit for the month.

Picking up a old Paula Deen Magazine yesterday, I came across this recipe which I haven’t seen since the 70’s. I use to make it because it was easy and a way to get the kids to eat a little fruit. It really is a great cake and topped with ice cream even makes it better. Of course, what doesn’t taste better with ice cream or whipping cream? I could probably eat liver if it had enough whipping cream on it. But on to the recipe:

Makes 12-15 Servings

1 1/4 cups sugar

1/2 cup veggie oil

2 large eggs

2 cups flour

2 teas baking soda

1/2 teas salt

1 (15.25 oz) can fruit cocktail, undrained

1/2 cup sweetened flaked coconut

Coconut Frosting (recipe follows)

Preheat oven to 350. Lightly spray a 13×9 in baking dish. In a large bowl, beat sugar, oil and eggs at medium speed with mixer until fluffy.

In a medium bowl, combine flour, baking soda and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail and pour into prepared pan. Sprinkle evenly with coconut and bake for 40 to 45 minutes or until middle checks out done. Pour the coconut frosting over cake while cake is hot. Cool completely. Cut into squares to serve.

Frosting:

3/4 cup sugar

1/2 cup (1 stick) butter

1/2 cup whipping cream or evaporated milk (not condensed)

1/2 cup sweetened coconut

1 teas vanilla

2/3 cup chopped pecans

In medium saucepan, combine sugar, butter and milk. Bring to a boil and boil for 2 minutes, stirring occasionally. Stir in vanilla, coconut and nuts. Spread over cake evenly. Cool cake to serve. securedownload-4

Desserts · Fruit · Salads

Very Berry Summer Pudding

Chocolate Castles2 Comments

Makes 6-8 Servings

This beautiful showstopper is taken from a new Southern Living Magazine. Serve with whipped cream.

2 cups sliced fresh strawberries

2 cups fresh cherries, pitted and halved

2 cups fresh raspberries

2 cups fresh blackberries

1 cup fresh blueberries

1/2 cup sugar

1/4 cup orange liqueur

3 (3 oz) packages of soft ladyfingers

Stir together first 6 ingredients in a large heavy stainless steel saucepan; let stand 30 min, stirring occasionally.

Add 1/2 cup water and cook over medium heat, stirring occasionally for 8-10 min or just until berries begin to break down and release their juices.

Remove from heat and stir in orange liqueur; cool 20 min.

Line a 2 qt souffle dish with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover the bottom. Arrange  1/3 of ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.

Cover loosely with plastic wrap and place a small plate  (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate and chill 12 hours. Unmold pudding onto a serving plate and have whipped cream ready to top each serving.

Cakes · Daily Thoughts · Desserts · Fruit

Paula Deen Strikes Again…Raspberry Swirl Pound Cake

Chocolate Castles2 Comments

One of my favorite days is when I come home and there in my mailbox is my new Paula Deen Magazine. I can hardly wait to unlock the door, grab a glass of tea and go sit on the porch and open my new treasure. This cake looks amazing and although I have not had time to bake it, it looks so pretty and as we all know, if it is good enough for Paula, it’s good enough to post. So here it is; Raspberry Swirl Pound Cake

3 1/4 cups sugar, divided (that much sugar already lets you know this will be great)

1 cup fresh raspberries

3 tablespoons peach nectar

1 1/2 cups softened butter

1 cup sour cream

1 teas lemon zest

1 teas vanilla

5 large eggs

1 large egg yolk

3 1/4 cups flour

1/2 teas baking soda

1/4 teas salt

Peach-Almond Glaze (recipe follows)

2 tables sliced almonds

Sweetened whipped cream

Fresh raspberries

In a small saucepan, combine 1/4 cup sugar, raspberries and peach nectar. Bring mixture to a simmer over medium heat. Cook, stirring often and crushing berries as they cook, for 10 min or until mixture has thickened. Strain berry mixture through a wire mesh sieve into a small bowl, pressing pulp with the back of a spoon. Discard solids. Cover and chill for at least 6 hours or refrigerate up to 3 days.

Preheat oven to 325. Spray a 12-15 cup bundt ( I can never say or write the word, “bundt” without thinking about My Big Fat Greek Wedding, makes me grin every time i think about that scene) pan with nonstick baking spray with flour.

In a large bowl, beat butter and sour cream at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar, beating until fluffy. Add lemon zest and vanilla and mix in batter. Add eggs and egg yolk, one at a time, beating well after each addition.

In a medium bowl, combine flour, baking soda and salt. Gradually add to butter mixture, beating until combined.
Spoon 3 cups batter into prepared pan. Using the back of a spoon, make a shallow trench in the middle of batter while turning the pan in a full circle. Spoon 3 tables of raspberry mixture into trench. Spoon 1 1/2 cups batter into the pan, spreading carefully to cover raspberry mixture. Repeat trench procedure and top with remaining raspberry mixture and batter. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on counter (or on anyone’s head standing in the kitchen driving you crazy) to release any trapped air bubbles.

Bake for 1 hour and 15 min or until a wooden pick inserted in cake comes out clean. Tent cake with aluminum foil halfway through baking to prevent excessive browning, if necessary. Let cake cool in pan for 10 min. Remove from pan and let cool on wire rack. Drizzle with peach-almond glaze and then sprinkle with sliced almonds. Serve with sweetened whipping cream and raspberries.

Peach-Almond Glaze

3 tables peach nectar

1 tables light corn syrup

1/8 teas almond extract (I can tell you right now, I will make that 1/4 instead of 1/8)

2 cups powdered sugar

In a medium bowl, whisk together peach nectar, corn syrup and extract. Whisk in powdered sugar until smooth.

Note* If your cake doesn’t sit flat on the platter because the non-fluted side is slightly domed, trim it with a long serrated knife.

Chicken · Fruit · Salads

Fresh & Fruity Chicken Salad

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 4 cup poached chicken (diced)
 1 cup celery (finely chopped)
1 cup pecans (chopped)
1/2 cup Craisins
1/2 cup white seedless grapes (cut in fourths)
1/2 cup white raisins
4 oz sour cream & 1 cup mayo
Taken from Just A Pinch Recipe Club, this recipe won a blue ribbon and is so much like the chicken salad I used to love at Celebrity Bakery in Dallas.Combine all ingredients and season with salt and pepper to taste. You might have to add a little more mayo. Serve with crackers or make a delightful sandwich with your favorite bread, lettuce and tomato.