RECIPE: Tangy & Sweet Fruit Dip

This is THE perfect dip for a large fruit platter. Being strawberry season and all ... it's the perfect time to post this.


Here's what I do for fruit dip... a cup of sour cream and 1 1/2 cups powdered sugar. Whisk it into submission (aka "until all powdered sugar is dissolved") and give it a taste. If you like it sweeter add another 1/2 cup powdered sugar.



The sour cream makes it tangy. The powdered sugar sweetens it up... and it's just heavenly. It's like the perfect combination!



So, so, soooo good! You can also add a drop of vanilla extract or lemon zest, etc. Top it with a pinched off mint blossom... OR just dunk a strawberry in it and enjoy it as is...

This dip is also great served over blackberries or blueberries, to dip pineapple in, etc...




Sure there are healthier options than sour cream and powdered sugar... so have at it (like yogurt and honey)...

Get creative. Be your own chef. But promise me one thing: eat your fruit! It's good for you...




(Yes, I double dipped... don't judge me. It's my own kitchen and I rule here!)

(smile)







enjoy your time in the kitchen...

RECIPE: Boysenberry Linzer Torte

So sooo soooooo good... and as with most desserts it can also serve as breakfast, right?!

In fact, that's how I feel about MOST desserts ... don't judge me.


It takes just 3 ingredients. Yes, that's all. Here's where I started... sugar cookie dough, boysenberry jam and almond slices.



Once you get over the guilt of not making your own dough, break open the packages. I used 1 1/2 tubes of cookie dough to make the crust on the bottom.



Press it into the pan firmly. And then top it with some boysenberry jam...







When layering the jam I left an edge of crust around the edge... this isn't a requirement. It's just my creative touch...



Then I tossed some sliced almonds on top... and started some not-so-fancy lattice work on top (made of dough).



I slid it into the oven for about 25 minutes... but I wish I would have left it in there a little longer. I would recommend more like 30 minutes. But each oven is a little different.



Allow it to cool a tad and then cut into 1" squares. But I would advise to enjoy this while it's still a little warm... just trust me on this one.



And when you do enjoy it you might want to have a cup of coffee handy... it's a perfect match.




And of course you can switch out the boysenberry for raspberry or strawberry or blackberry or whatever it is you like. Be creative... there's no rules with this one. Except for this: ENJOY!




Boysenberry Linzer Torte
Recipe courtesy www.epicurious.com

Ingredients
2 tubes of sugar cookie dough
6 tablespoons boysenberry jam
2 tablespoons almond slices

Instructions
Preheat oven to 350 degrees F. Spray 9” x 13” casserole pan with cooking spray. Spread approximately 1 ¼ tubes of cookie dough over bottom of casserole pan, pressing firmly until dough creates a crust. Spread jam over surface of dough, leaving 1/2 inch border around the edge.

Using the remaining dough, create lattice work across the top of the jam (criss-crossing dough over the top in both directions).

Bake for 20-30 minutes until dough is golden brown. Bottom crust will bubble a bit. Allow to cool completely and cut into 1” squares.






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RECIPE: Grape Nuts Peanut Butter Bars

Who likes their Grape Nuts? And how do you like it?

As a snack, all on it's own?
On top of yogurt or ice cream?
As cereal? With honey on top? <--- my fav!


But one morning I spied a recipe on the back of the box ... and it included peanut butter...



And it didn't matter what else was in the recipe. They had me at peanut butter.

Here's what else is included... sugar, light corn syrup and Grape Nuts.



Start with a large bowl (microwave safe)... and warm up the peanut butter, sugar and corn syrup. (Stir it half way through...)





Pour the Grape Nuts into the bowl and mix well.



Transfer the mixture to a greased 13 x 9 inch pan... and set aside to cool.



After the bars cool for several hours, cut them into small squares and wrap them individually in saran wrap for keeping in a cool/dry place.



They can be enjoyed for snacks, breakfast, dessert... whenever you receive a Grape Nut or peanut butter craving.

They are crunchy and sweet and peanut buttery... and a perfect afternoon snack! Good, good stuff here!


Grape Nuts Peanut Butter Bars
Recipe courtesy Post Cereal

Ingredients
¾ reduced fat peanut butter
1 cup light corn syrup
1 cup sugar
4 cups Grape Nuts Cereal

Instructions
Microwave peanut butter, corn syrup and sugar in large microwaveable bowl on HIGH for 2 minutes, or just until mixture comes to a boil, stirring after each minute. Add cereal; mix well.

Press cereal mixture firmly onto bottom of 13x9 inch pan sprayed with cooking spray. Cool completely.

Cut cereal mixture into bars. Wrap individually with plastic wrap. Store in lightly covered container at room temperature.

Makes 2 - ½ dozen or 30 servings, one bar each.

Fruit bars/optional: prepare as directed, stirring in 1 cup dried fruit, such as raisins, cranberries, cherries or dried fruit bits, along with the cereal. (Or mini chocolate chips.)


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RECIPE: Oatmeal Chocolate Chunk Cookies

Some really good cookies were made here in my kitchen today... they are kinda crunchy but mostly soft, really sweet and really rockin'!

This is where it all starts... cream together the good stuff (sugars, butter, vanilla and eggs).









Once it's all creamed together... mix together the dry ingredients: flour, oatmeal, salt, baking soda and baking powder.







A little at a time, add the dry ingredients to the wet mixture...



But here is where it gets tricky... the mixture gets so thick that you will need to put some elbow grease into it. (In fact, I took the mixing bowl off of the mixing stand and did it by hand from here... taking breaks every few minutes.) ; -)



I chopped up the chocolate and added it along with the chocolate chips... you can either use 4 of the regular size chocolate bars or one of the King Size bars. It doesn't matter either way...





Mix it just one more time...



Scoop, scoop, scoop, scoop, scoop...



And then bake, bake, bake...



Try not to drool...



OK - you can drool now...

But only after you've gone to the store, stocked up on chocolate bars and made these for yourself. And it makes A LOT of cookies... so be prepared to share!





Oatmeal Chocolate Chunk Cookies
(This is rumored to be Mrs. Field's recipe, but I haven't been able to ask her myself to confirm that.)

Cream together:
2 cups butter, softened
2 cups granulated sugar
2 cups brown sugar
4 eggs (room temperature)
2 teaspoons vanilla

Combine the following ingredients and add to creamy mixture:
4 cups flour, sifted
4 cups oatmeal
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder

Once well combined, add
8 oz. semi-sweet choc. chips
7 oz. Hershey bar (chopped)
Optional: add 3 c. chopped nuts

Bake on ungreased cookie sheet, 375 degrees F, for about 8-10 minutes.




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RECIPE: Lemon Curd

There is NOTHING quite like a little lemon curd spread on a cookie, or IN BETWEEN two cookies)... or slathered on shortbread, or on a scone, or ... oh, so many ways to enjoy this!

It's quick and rather easy... and so, so worth it!


Zest a lemon...





Juice a few lemons...



In a double-broiler, whisk together the eggs, sugar and lemon juice... cook into a thick "sauce".





Strain the lemon mixture...





Remove the lemon mixture from the heat and melt the butter by whisking it into the lemon mixture.







At the very end, mix in the lemon zest and allow to cool.



And when you can't stand it anymore... spread it on top of SOMETHING, just about ANYTHING.




Lemon Curd
http://www.joyofbaking.com/

Ingredients
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature

Instructions
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate. Can stay in the refrigerator for up to a week.

If it will last that long...



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