Tag: Southern Living Recipes

Desserts · Fruit

Lemon-Blueberry Layered Dessert

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Why does Spring conjure up thoughts of lemon? Is it the soft color of yellow that comes to our minds, or the crisp, sweet-tart flavor that lemons give us when they are used in dishes. Whatever the reason, lemons seem to just scream “SPRING” and this recipe taken from Southern Living 2005 just seemed like the perfect dessert to serve next time we have friends or family coming over for dinner. I know you must think that my house is wall to wall magazines, but Mr. Randy has cracked the whip about throwing out old magazines, so now, he tells me to just go through them and cut out the ones that I want to keep, because we have no more end tables to stack magazines on and he refuses to give up bed space or breakfast table space for magazines. This recipe was ripped out when we moved back to Texas, before he had the chance to just pick up a stack and haul them to the dumpster.

Makes 8 servings

15 lemon cookies, coarsely crushed (about 2 cups)

1 (21 oz) can blueberry pie filling

1 (8 oz) container frozen whipped topping, thawed (hum…I just can’t do that, will have to make whipped cream, just don’t care to much for Cool Whip) so will whip up 1 cup of whipping cream, using about 1/4 cup sugar added.

1 (14 oz) can sweetened condensed milk

1 (6 oz) can frozen lemonade concentrate, thawed

Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses. (or use pretty wine glasses)*you can actually make this into a trifle if desired instead of individual servings.

Spoon 1 1/2 tables pie filing over cookies in each glass.

Spoon condensed milk and lemonade into a bowl; mix well and then add the whipped topping and stir until combined. Spoon 2 tables whipped mixture over pie filling in each glass. Repeat layers once more. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

Desserts

Caramelized Banana Pudding

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NYMother's Banana Pudding
NYMother’s Banana Pudding

Taken From Southern Living Comfort Food Recipes.

Am making this for dinner tomorrow night for dinner. Love the combination of bananas and caramel.

1/2 cup firmly light brown sugar

1/4 cup butter

1/4 teas ground cinnamon

4 large ripe bananas, sliced

1 cup granulated sugar, divided

1/3 cup four

2 large eggs

2 cups milk

4 large eggs, separated

2 teas vanilla

48 vanilla wafers (I am using a package of Keebler Shortbread cookies, crushed)

Cook first 3 ingredients in a large skillet over medium heat. Stir constantly for 2-3 min or until bubbly. Add bananas; cook 2-3 min or until thoroughly heated. Remove from heat and set aside.

whisk together 1/4 cup granulated sugar and next 3 ingredients and 4 egg yolks in a heavy saucepan. Cook over medium heat whisking constantly 8-10 min or until a pudding-like thickness. Mixture will just begin to bubble and will hold soft peaks when whisk is lifted. Remove from heat and stir in vanilla.

Divide half of banana mixture, pudding and wafers among 8 (1 cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding and wafers (or crushed cookies)

If topping with meringue, beat the 4 egg whites at high speed with mixer until foamy. Add remaining 1/4 cup sugar, 1 tables at a time, beating until stiff peaks form and sugar is dissolved (2-4 min). Spread meringue over ramekins. Place ramekins on a baking sheet.

Bake at 325 for 15-20 min or until meringue is golden. Let cool on a wire rack 30 min before serving.

*I will use whipped cream instead of the meringue….we need all the fat content and calories we can get. We haven’t had our quota of cholesterol yet this week, as we substituted sliced tomatoes tonight for our normal fat-laden dressing soaked salad.

Uncategorized

Mississippi Mud S’Mores Fudge Pie

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Things are returning to normal. The pictures are pretty much hung on the wall in our new place and we even had friends over for dessert last night after going out for Mexican food. We have been in our new home for a week now and I am feeling a little more settled. Of course, the first thing I want to do after the boxes are unpacked is bake. Last night, because I haven’t totally restocked the panty yet, I just made the easy chocolate cake on the back of the Hershey cocoa can. To dress it up a bit, I baked it in 3 layers instead of 2 and frosted it with vanilla  buttercream frosting (which is on the blog) between the layers. Then I added 3 sq of semisweet chocolate to the remaining vanilla buttercream and frosting the whole thing with the chocolate buttercream, drizzling a little leftover vanilla buttercream over the top. They thought I had sent all day in the kitchen. I fooled them, it took only abut an hour to do hat, but it looked really pretty. I have figured out that just putting your desserts on a fancy cake plate can make even the plainest cakes take on a fancy look.

 For the last couple of months, traveling around from state to state, I collected quite a few new recipes from different places and one of those was this amazing looking pie. As soon as I can get to the store, this will be my next dessert.

2 cups graham cracker crumbs

1/2 cup butter, melted

2 1/4 cups sugar, divided

1 1/2 cups finely chopped toasted pecans, divided

1 (4 oz) bar semi-sweet chocolate bar, chopped

1 cup butter

1 1/2 cups flour

1/2 cup unsweetened cocoa

4 large eggs

1 teas vanilla

3/4 teas salt

3 cups marshmallows, cut in half horizontally (spray scissors with Pam before trying to cut, makes it so much easier)

2 cups miniature marshmallows

Chocolate Frosting

Stir together first 2 ingredients then add 1/4 cup sugar; press on bottom and up 2″ of side of 9″ spring form pan. Sprinkle 3/4 cup of pecans over crust..

Microwave chopped chocolate with 1 cup butter in microwave glass bowl until chocolate and butter is melted.

Whisk flour and next 4 ingredients and then the remaining 2 cups sugar into the chocolate mixture. Whisk until blended and pour into prepared crust.

Bake in preheated 350 oven for 1 hr to 1 hr an 15 min.. Remove from oven to cool for 20 minutes.

Preheat broiler with oven rack on lowest level from heat. Place the pan on a jellyroll pan. Toss together, both sizes of marshmallows

and mound on top of chocolate filling, leaving about 1″ edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown and have begun to melt. Remove from oven and immediately remove sides .o pan. Cool on rack for 10 minutes. Prepare chocolate frosting and sprinkle with remaining 1/4 cup pecans. Drizzle chocolate frosting over the pie.

Frosting:

 1/4 cup butter

3 tables unsweetened cocoa

3 tables milk (I like to use half & half or whipping cream for a creamier taste)

Combine the above 3 ingredients in  small saucepan and stir until combined. Whisk together over the heat for about 3 minutes, then remove from heat and pour over 2 cups powdered sugar. Add 1 teas vanilla. When well blended drizzle over pie.

 

 

Cakes · Desserts · Fruit

Banana Snack Cake

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I always get a little down the day after Christmas, when we have to change our phone recordings from “Hi, this is Frosty and Noel, I’m baking cookies and Frosty’s at the mall,  when we get through, we’ll give you a calll” to just plan ole, “Hi, you have reached Randy and Trudy, please leave a message). It is just so boring. So to drown our sorrows, we thought a banana cake with cream cheese frosting would do the trick. We will sit and get our creative juices flowing for a new Janurary phone message. Hum…”Be a dear and leave your message, Happy New Year” nope, guess I need another piece of cake…

Taken from new Southern Living

1/2 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

3 large eggs

1 1/3 cup mashed very ripe bananas (about 3 med)

1 teas vanilla

2 cups all purpose flour

1 teas baking soda

1 teas cinnamon

1/4 teas ground nutmeg

1/4 teas salt

1 cup chopped toasted chopped pecans

Cream Cheese Frosting

Preheat oven to 350. Grease and flour a 15×10″ jelly-roll pan. Beat butter at medium speed 1-2 min until creamy. Gradually add both sugars, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Add mashed bananas and vanilla. Beat at low speed just until blended.

Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in 1/2 cup pecans. Spread batter in the pan.

Bake at 350 for 20-25 minutes. (Test with inserted knife in center)

Cool completely before frosting.

1 stick butter, softened

1 8 oz softened cream cheese

4 cups powdered sugar

2 teas vanilla

Beat all ingredients together at low speed until well combined and fluffy. Spread over cooled cake.

Vegetables

Oven-Fried Cauliflower

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Everywhere I go, friends are substituting cauliflower for potatoes. I have to admit, that I have actually mashed cauliflower and seasoned it as you would potatoes and served it without really missing the mashed potato taste too much. Of course, with enough cheese in anything, it taste good, right? But this caught by eye and indeed, when you are cutting back on starches, this one will give you that rich deep flavor that you expect sitting down to a great dinner, without all the starch. Taken from yet, another SLM, what would I do without you?

1 cup light mayonnaise

1 medium cauliflower, broken into flowerets

1 cup Italian-seasoned breadcrumbs

Place mayo in a large heavy-duty zip-top plastic bag. Add cauliflower; seal and shake to coat.

Place breadcrumbs in a large heavy-duty plastic bag. Add half of cauliflower mixture. Seal and shake to coat. Spread in a single layer onto a lightly greased baking sheet. Repeat with remaining cauliflower mixture and breadcrumbs.

Bake at 350 for 1 hour.

Makes 6-8 servings

Breads · Breakfast · Desserts · Holiday Fare

Pumpkin Bread Pudding

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Windows are open, the Tunnel of Fudge cake I made yesterday is long gone (no I didn’t eat it by myself, I had a little help from my friends, which reminds me of a little song..although if they were truly my friends, they wouldn’t have eaten so much and left more for me.) so today am trying this new recipe. Was just a little blurb inserted at the bottom of a page in my new SL, advertising Domino Sugar. Will make it and let you know how good it is. Sounds really delish and fallish!

Serves 8 to 10, depending on serving size

4 cups white bread, cut into cubes

4 eggs (FYI, unless a recipe specifies differently, use large eggs in recipes, as the recipes are written with that size in mind)

3 egg yolks

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup canned pumpkin puree

1 cup granulated sugar

1/4 teas salt

1 tables rum or brandy or vanilla

1/4 teas nutmeg

1 teas cinnamon

1/4 teas cloves, ground

2 tables butter; cold, cut into pieces ( I can tell you right now, that I will be using probably 4-5 tables)

1/2 cup nuts, if desired

Preheat oven to 350. Grease a 13x9x2 baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place bread cubes in pan; in large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40-50 minutes. Pudding should be set in center by not dry. Serve with warm Crème Anglaise sauce. Recipe for that below.

Crème Anglaise

Whisk together 1 cup heavy cream, 2 large egg yolks and 1/4 cup sugar in a 2 qt saucepan. Cook over medium heat, whisking constantly so mixture doesn’t scorch or scramble, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Add 1 teas vanilla and  1 cinnamon stick, if desired. Pour mixture into a bowl. Fill a large bowl with ice. Place bowl containing cream mixture over ice and let stand. Stirring constantly. 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.