kate's light n' fluffy buttermilk and chocolate chip waffles

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 5 tablespoons powdered buttermilk
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup heavy cream
• 2 egg yolks
• 1/4 cup butter, melted
• 2 egg whites
• 1 cup miniature semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 35 mins


• in a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. in a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. stir the milk mixture into the dry ingredients until smooth. in a clean glass or metal bowl, whip egg whites to stiff peaks. fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
• preheat a waffle iron, and coat with cooking spray. spoon batter the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Pat's Blueberry Citrus Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1/2 cup orange juice
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 1/2 cups fresh blueberries
• 1 tablespoon grated orange zest
• 1 tablespoon grated lemon zest

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch round cake pans.
• stir lemon cake mix, orange juice, water, vegetable oil, and eggs in a bowl to moisten; beat with an electric mixer on low for 30 seconds. increase mixer speed to medium and beat for 2 more minutes. gently fold in blueberries, orange zest, and lemon zest. divide batter into prepared cake pans.
• bake in the preheated oven until cakes spring back when lightly pressed with a finger and a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. cool thoroughly before frosting.

basil cake with balsamic strawberries

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup sour cream
• 1 (18.25 ounce) package white cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 tablespoons finely chopped fresh basil
• 2/3 cup balsamic vinegar
• 1/4 cup white sugar
• 1 pint fresh strawberries, hulled and quartered
• 1 teaspoon chopped fresh mint, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• generously grease a fluted tube pan (such as a bundt®).
• stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• pour batter into prepared pan.
• bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• let cake cool in pan for 20 minutes before inverting to turn cake out rack to cool completely.
• stir balsamic vinegar with sugar in a saucepan and place over medium heat. bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. remove from heat and cool syrup to room temperature.
• just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. sprinkle cake with fresh mint.

uncle sam banana split

Ingredients

• Servings: 5
• 5 fluid ounces heavy whipping cream
• 3 cups vanilla ice cream
• 3 cups chocolate ice cream
• 3 cups strawberry ice cream
• 2 bananas, chopped
• 1 (5.5 ounce) can chocolate syrup
• 7 tablespoons caramel ice cream topping
• 5 tablespoons multicolored candy sprinkles, or to taste
• 2 sparkler (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• beat heavy cream with an electric mixer in a chilled metal bowl until light and fluffy, 3 to 5 minutes. set whipped cream aside.
• scoop vanilla, chocolate, and strawberry ice cream into a large serving bowl. sprinkle with bananas and spread whipped cream over bananas and ice cream. drizzle with chocolate and caramel toppings and scatter candy sprinkles over the sundae. decorate with lit sparkler , say the pledge of allegiance, and serve.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Passover Iced Lemon Loaf

Ingredients

• Servings: 1
• 1 1/2 cups matzo cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup white sugar
• 2 tablespoons margarine, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup vegetable oil
• 1 drop yellow food coloring, or as desired (optional)
• 1 cup confectioners' sugar
• 1 teaspoon powdered non-dairy creamer
• 2 tablespoons water
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon lemon extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• whisk together the matzo flour, baking soda, baking powder (see note), and salt in a large mixing bowl.
• in a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. stir until combined into a smooth batter, and pour into the prepared loaf pan.
• bake in the preheated oven until set and lightly browned, about 45 minutes. a toothpick inserted in the center of the loaf will come out clean. cool completely, then remove from the pan.
• place 1 cup of confectioners' sugar in a bowl. in a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. mix in 1/2 teaspoon of lemon extract. spread the glaze over the cooled lemon loaf. allow to set, and serve in 1-inch slices.

World's Largest Peanut Butter Cup

Ingredients

• Servings: 8
• 1 single 9-inch pie crust
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 cup whipped topping (such as cool whip®)
• 1 (3.4 ounce) package instant french vanilla pudding mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 1/2 cups milk
• 1 cup whipped topping (such as cool whip®), or more as needed
• 3 (2 ounce) bars milk chocolate candy bar, shaved
• 1/4 cup crushed peanuts, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• preheat an oven to 450 degrees f (230 degrees c).
• press pie crust dough into the bottom of a 9-inch pie pan. prick sides and bottom of dough with a fork.
• bake in the preheated oven until lightly browned, 10 to 12 minutes. cool completely.
• beat cream cheese, peanut butter, and confectioners' sugar together in a bowl until smooth. fold 1 cup whipped topping into cream cheese mixture. spread into cooled pie crust. chill in refrigerator until set, 1 hour.
• mix vanilla pudding mix and chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes; spread over cream cheese mixture in pie crust. spread 1 cup whipped topping over the pie. sprinkle with shaved chocolate and peanuts. chill in refrigerator before serving, about 1 hour.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Best Banana/banana Nut Ice Cream Ever!

Ingredients

• Servings: 4
• 8 small ripe bananas
• 1 (14 ounce) can sweetened condensed milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 1/2 cups whole milk
• 2 cups heavy whipping cream
• 1 cup light whipping cream
• 1 cup chopped almonds (optional)

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• place bananas in a food processor; puree until smooth.
• stir sweetened condensed milk with pudding mix in a large bowl. stir in banana puree, whole milk, heavy whipping cream, and light whipping cream until smooth. chill pudding mixture in freezer for 1 hour, scraping down sides and stir after 30 minutes.
• pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. gently stir in almonds. transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Persimmon Upside Down Cake

Ingredients

• Servings: 1
• for the topping:
• 3 tablespoons margarine
• 1/4 cup brown sugar
• 4 large ripe persimmons, peeled and sliced
• for the cake:
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups persimmon pulp
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1/2 teaspoon lemon zest

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. remove from the oven; arrange the persimmon slices over the topping in the cake pan.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. stir in the persimmon pulp. in a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. gradually add the flour mixture to the batter, stirring just to mix. the batter will be stiff, since the only liquid comes from the persimmon pulp. stir in the pecans and lemon zest.
• spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. bake until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

strawberry rhubarb meringue dessert

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 cup cold butter
• 2 cups white sugar
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 6 egg yolks
• 1 cup heavy cream
• 5 cups thinly sliced rhubarb
• 2 cups thinly sliced strawberries
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish. whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. press the crust into the bottom and up the sides of the prepared baking dish.
• bake crust in the preheated oven until lightly browned, about 20 minutes.
• mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. pour the filling into the baked crust.
• return to oven, and bake until the filling is set, 50 to 60 more minutes.
• meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. cool the pie to room temperature, then chill to serve.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Callie's Mock Frozen Yogurt

Ingredients

• Servings: 2
• 3/4 cup vanilla sugar-free yogurt
• 1/2 cup frozen blueberries
• 8 frozen strawberries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the yogurt, blueberries, and strawberries into a blender or food processor. cover, and puree until smooth. serve immediately.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Monster Bites

Ingredients

• Servings: 32
• 4 apples, cored and cut into 8 wedges
• 1 cup peanut butter
• 1/2 cup , or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• slice each wedge of apple in half the long way, making two smaller wedges. spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of sticking out of the peanut butter for teeth. spread 3/4 teaspoon of peanut butter the cut side of second small wedge. lightly press second wedge to the tops of the teeth, with the peanut butter to the inside, to form lips. repeat with remaining apples, peanut butter, and .

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Scandinavian Almond Bread

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 1/4 cups white sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons almond extract
• 2/3 cup heavy cream
• 1 1/4 cups all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 2 hrs 25 mins


• preheat an oven to 350 degrees f (175 degrees c). line a loaf pan with wax paper, then spray with cooking spray.
• place the butter into a heavy saucepan, and melt over medium heat. allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. allow the clarified butter to cool.
• beat sugar and egg with an electric mixer in a large bowl until light and fluffy. beat in the baking powder and almond extract. stir in the clarified butter. pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. cool in the pan for 15 minutes before removing to cool completely on a wire rack.

spicy pineapple upside down cake

Ingredients

• Servings: 1
• 1 cup dark brown sugar
• 1/2 cup butter, melted
• 1 (15.25 ounce) can pineapple rings, juice drained and reserved
• 8 maraschino cherries, or more as needed
• 5 cups all-purpose flour
• 1 tablespoon baking soda
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups molasses
• 1 cup hot water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. set aside.
• combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. beat in the eggs and molasses. gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool the cake in the pan completely on a wire rack. when the cake is cool, run a paring knife between the cake and the edge of the pan. cover the cake pan with a plate, and invert it to tip the cake out of the pan and the plate.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

chocolate lovers fettuccine a la mode

Ingredients

• Servings: 4
• 10 ounces chocolate fettuccine
• 1/4 teaspoon canola oil
• 1/2 cup whipped cream
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 cups vanilla ice cream, divided
• 1/2 cup chocolate ice cream topping

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 35 mins


• bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. drain the pasta and immediately place into a large bowl filled with ice water. allow to stand until chilled, about 5 minutes.
• drain the pasta again and toss with canola oil in a bowl to lightly coat. refrigerate until fully chilled, at least 15 minutes.
• lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
• to make the desserts, divide the chocolate fettuccine between 4 dessert plates.
• spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
• place 1/2 cup of vanilla ice cream the whipped cream.
• spoon 2 tablespoons chocolate topping each dessert to serve.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

apple tartlets

Ingredients

• Servings: 12
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 6 red apples, thinly sliced
• 1/2 cup lemonade
• 12 pats unsalted butter
• 1/2 cup superfine sugar
• 1/2 cup apricot preserves
• 1 pinch coarse sugar crystals, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut puff pastry into 12 equally-sized squares and arrange on a baking sheet.
• dip apple slices in lemonade and place diagonally each puff pastry square; top each with 1 pat butter. sprinkle superfine sugar over each square.
• bake in the preheated oven until tartlet edges are golden, about 12 minutes.
• bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. brush jam warm tartlets; sprinkle each with sugar crystals.

Super Easy Halloween Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• beat cake mix, pumpkin puree, and eggs together in a bowl using an electric mixer until batter is smooth, about 2 minutes. fold chocolate chips into batter; pour into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Bartlett Pear Pie

Ingredients

• Servings: 8
• 1 (9 inch) pie crust pastry
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 2 eggs
• 5 bartlett pears, peeled and chopped

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
• beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. pour filling into chilled crust.
• bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. cool completely before serving, about 1 hour.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sfogliatelle ricce

Ingredients

• Servings: 16
• the dough:
• 12 1/3 ounces bread flour
• 5 1/3 ounces semolina flour
• 1/3 ounce kosher salt
• 6 1/2 fluid ounces water, or more if needed
• 2/3 fluid ounce honey
• the filling:
• 1 2/3 cups whole-milk ricotta cheese
• 1 cup water
• 1/2 cup white sugar
• 2/3 cup semolina flour
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons finely chopped candied orange peel
• for brushing:
• 1/2 cup unsalted butter, room temperature
• 1/2 cup lard, room temperature
• 1/4 cup confectioners' sugar for dusting

Recipe

Cook Time: 30 mins Ready Time: 6 hrs 30 mins


• mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. the dough will be very dry, like pasta. if there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
• turn dough a counter. knead a few minutes until the dough is smooth, firm, and not tacky. while firm, the dough must also be workable. divide the dough into four pieces and flatten. cover dough with plastic wrap when not working with it. run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see cook's note). dust with flour very sparingly, only if needed to prevent tearing. repeat with all four pieces. wrap dough in plastic wrap and refrigerate for 2 hours.
• blend ricotta cheese in a food processor until smooth. boil 1 cup of water and stir in the sugar. sift in the semolina, whisking to avoid clumping. it will immediately thicken up. reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
• remove pan from heat and return filling to food processor. while processor is running, add egg yolks, one at a time, until fully combined. add vanilla, cinnamon, and candied orange peel and pulse to mix. transfer filling to a bowl. cool to room temperature, cover with plastic wrap, and refrigerate.
• divide each dough piece into four pieces. cover dough with plastic wrap. place clean kitchen towels over a work surface. lay each sheet of dough on the towels while you roll out the remaining sheets.
• run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. after running it through the pasta machine, stretch each sheet as wide as you can without tearing. dough sheets should stretch to three times their original width and be so thin you can see through it.
• place a sheet of parchment paper on a work surface. melt butter and lard. place the first sheet of pastry on the parchment. brush the dough with the butter-lard mixture. lay the second sheet above the first, overlapping a half-inch or so. roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper. place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
• cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. form flattened slice into a cone shape. pipe filling into center, close partially, and repeat with remaining dough and filling.
• bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. you can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. dust with confectioners' sugar before serving.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

easy apple rhubarb crisp

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/4 cups rolled oats
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup melted butter
• 2 cups chopped rhubarb
• 2 cups chopped apples
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup white sugar
• 1 cup water
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• stir flour, oats, brown sugar, and cinnamon together in a bowl. pour melted butter into oat mixture and stir until crumbly. pat half the oat mixture into the bottom of a 9x13-inch baking dish.
• stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish.
• stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth.
• heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top.
• bake in the preheated oven until hot and bubbly, 35 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Orange Dreamsicle Ice Cream

Ingredients

• Servings: 8
• 1 coffee filter
• 1 1/2 cups vanilla yogurt
• 1 cup half-and-half
• 1 (.13 ounce) envelope orange-flavored fruit drink mix (such as kool-aid®)
• 1 (14 ounce) can sweetened condensed milk, chilled

Recipe

Preparation Time: 10 mins Ready Time: 10 hrs 10 mins


• line a mesh sieve with a coffee filter. pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
• whisk half-and-half and drink mix in a large bowl. add yogurt and sweetened condensed milk, stirring until smooth.
• pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Crunchy Berry Parfait

Ingredients

• Servings: 1
• 1 cup vanilla low-fat yogurt
• 6 strawberries, hulled and sliced
• 1/2 cup fresh blueberries
• 1/2 cup vanilla-flavored granola with almonds

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• layer 1/4 cup yogurt into the bottom of a bowl. top with about half of each of the sliced strawberries, blueberries, and granola; repeat layering.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

apple slice squares

Ingredients

• Servings: 12
• crust:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1/4 cup water
• 2 eggs
• 1 tablespoon lemon juice
• filling:
• 6 apples - peeled, cored, and cut into 1/2-inch thick slices, or more to taste
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk 2 cups flour and salt together in a bowl. cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. split dough into halves; roll each half into about a 9x13-inch rectangle. press 1 rectangle into the bottom of a 9x13-inch baking dish.
• place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. toss apples to coat; spread over crust. cover apple filling with remaining crust, piecing together any scraps to cover any holes. cut several slits into top crust for ventilation while cooking.
• bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. cool to room temperature before cutting into squares, about 30 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Cucumber Ice Cream Sorbet

Ingredients

• Servings: 8
• 3 large cucumbers
• 3 bananas
• 1/2 cup confectioners' sugar
• 1/2 cup lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• blend cucumbers, bananas, confectioners' sugar, and lemon juice in a food processor until smooth; transfer to a container and freeze, at least 3 hours.

pecan cranberry butter tarts

Ingredients

• Servings: 15
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 cup chopped dried cranberries
• 1/3 cup butter, melted
• 1/2 orange, zested and juiced
• 1 egg, beaten
• 1 teaspoon , or to taste
• 15 (2 inch) sweetened pastry tart shells
• 15 pecan halves
• 15 fresh cranberries

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and together in a bowl.
• arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. add 1 pecan half and 1 fresh cranberry to each tart.
• bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

Oreo® Fluff Salad

Ingredients

• Servings: 12
• 4 cups milk
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 (8 ounce) containers whipped topping (such as cool whip®)
• 30 chocolate sandwich cookies (such as oreo®), crushed, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. stir cookies into pudding until well blended. cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

white chocolate strawberry mousse pie

Ingredients

• Servings: 16
• 2 cups crushed shortbread cookie crumbs
• 3 tablespoons butter, melted
• 2/3 cup heavy whipping cream
• 12 ounces white chocolate, chopped
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2/3 pound strawberries
• 1/3 pound chopped strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cookie crumbs and butter together in a bowl. press crumb mixture into the bottom of an 8-inch springform pan.
• bake in the preheated oven until browned and set, about 10 minutes; cool completely.
• heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. place white chocolate in a bowl and pour hot cream over the chocolate. whisk until white chocolate melts and mixture is smooth. cool to room temperature.
• beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. add vanilla extract and continue to beat until stiff peaks form.
• puree 2/3 pound strawberries in a blender or food processor.
• fold 1/2 the whipped cream into the cooled white chocolate mixture. fold white chocolate mixture into remaining whipped cream. add the strawberry puree and fold until just combined. spoon strawberry mixture on top of the crumb crust in the springform pan. top with chopped strawberries. refrigerate until chilled, at least 4 hours.

oh-so-chocolate cherry cookies

Ingredients

• Servings: 36
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 (3.5 ounce) package instant chocolate fudge pudding mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups dried cherries
• 1 cup dark chocolate chips
• 1/2 cup chocolate chunks (such as nestle®)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• beat butter and sugar together in a large bowl with an electric mixer until smooth. beat eggs into butter mixture one at a time; add vanilla extract and almond extract and mix until smooth.
• whisk flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl. stir 1/3 the flour mixture into butter mixture. repeat with remaining flour mixture, mixing well after each addition. fold cherries, chocolate chips, and chocolate chunks into dough. drop cookie dough by the spoonful 2-inches apart the prepared baking sheets.
• bake in the preheated oven until golden and set, 10 to 15 minutes.

Muffins

Ingredients

• Servings: 12
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 1/4 cups milk
• 1/2 cup brown sugar
• 1/3 cup butter, melted
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 cup strawberry jam

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• beat together cream cheese and confectioners' sugar until smooth; set aside.
• in a large mixing bowl, combine all-purpose flour, baking powder and salt. in a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. stir egg mixture into dry ingredients, stirring just until moistened.
• spoon half of batter into muffin cups. top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. spoon remaining muffin batter on top.
• bake in preheated oven for 20 minutes, or until golden. cool in pan for 5 minutes, then remove muffins and cool on rack. store in airtight container.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Fried Salvadorian Sweet Plantains

Ingredients

• Servings: 4
• 2 large very ripe (black) plantains - peeled
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons white sugar, or to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• cut each plantain into two halves and each half into three strips.
• heat vegetable oil in a large skillet over medium-high heat. gently lay plantain strips into hot oil; drizzle vanilla extract over plantains and season with cinnamon. place a cover on the skillet and cook the plantains until browned completely, 5 to 7 minutes per side. transfer plantains to a plate lined with paper towel to drain; sprinkle sugar over the plantains.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

rhubarb custard bars

Ingredients

• Servings: 30
• 2 cups all-purpose flour
• 2 3/4 cups white sugar, divided
• 1 cup cold butter, cut into cubes
• 7 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 3 eggs
• 5 cups finely chopped rhubarb
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine 2 cups flour and 1/4 cup sugar in a bowl. cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
• bake in the preheated oven until crust is lightly browned, about 10 minutes.
• mix 2 cups sugar and 7 tablespoons flour together in a bowl. whisk cream and eggs into sugar mixture until smooth.
• spread rhubarb evenly over crust. pour egg mixture over rhubarb.
• bake in the preheated oven until bars are set, about 45 minutes. cool to room temperature.
• beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. spread cream cheese mixture over rhubarb layer; chill in refrigerator.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Easy Pecan Pie Cupcakes

Ingredients

• Servings: 12
• cooking spray with flour
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup whole wheat flour
• 2/3 cup melted butter
• 2 eggs, beaten
• 24 whole pecans

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a non-stick mini-muffin pan with floured cooking spray.
• stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. transfer cupcakes to a wire rack to cool completely, about 1 hour.

cranberry cashew jumbles

Ingredients

• Servings: 48
• 2 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup packed light brown sugar
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 1 egg
• 2 teaspoons grated orange zest, or more to taste
• 1 teaspoon vanilla extract
• 1 cup chopped salted cashews
• 1 (6 ounce) package dried cranberries, chopped
• 1 1/2 cups confectioners' sugar
• 3 tablespoons orange juice

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper.
• whisk flour, baking powder, and baking soda together in a bowl.
• beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. stir flour mixture into brown sugar mixture until dough is smooth. fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, prepared baking sheets.
• bake in the preheated oven until lightly browned, 10 to 12 minutes. cool on the pans for 10 minutes before removing to cool completely on a wire rack.
• whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. drizzle glaze over cookies.

Healthy Frozen Fruit Cups: A Dessert You Feel Good Not Guilty About.

Ingredients

• Servings: 6
• 2 ripe bananas, mashed
• 1/4 cup milk
• 1/3 cup peeled and sliced orange

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 20 mins


• line 6 muffin cups with paper liners.
• mix mashed bananas and milk together in a bowl; fold in orange slices. pour mixture into the prepared muffin cups. freeze until solid, at least 1 hour. defrost for about 10 minutes before serving.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.