Taste of Home: Cooking School

With peach orchards just a couple of miles from home, it’s easy to treat family to this traditional Southern favorite.

4 cups sliced peeled fresh or frozen peaches, thawed

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup butter, melted

3/4 cup all-purpose flour

2 teaspoons baking powder

In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-qt. baking dish.

In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.

Bake at 350° for 50-55 minutes or until golden brown and bubbly. Serve cobbler with ice cream if desired.

Nutrition Facts: 1 serving equals 258 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 207 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein.

»HOW TO:

PIT A PEACH

1 Using the indentation as a guide, cut the peach in half, cutting around the pit.

Twist the halves in opposite directions to separate. Using a sharp knife, loosen and remove the pit. Treat cut surfaces with lemon juice to avoid discoloration.

Everybody in my family loves blueberry buckle, and I enjoy how easily it comes together. It never sets me back where time is concerned, yet it’s wonderfully homemade. jacquelin traffas // sharon, kansas

2 tablespoons butter, softened

1/3 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup 2% milk

1 cup fresh or frozen blueberries

1/4 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon ground cinnamon

2 tablespoons cold butter

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into an 8-in. x 4-in. loaf pan coated with cooking spray.

For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

EDITOR’S NOTE: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 piece equals 248 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 230 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.

PEACH BUCKLE: Substitute 1 cup finely chopped peeled peaches for the blueberries. Proceed as directed.

I sometimes grate about a tablespoon of fresh orange or lemon zest and add it to the crumb mixture for an extra-bright flavor. It’s a great dessert for summer nights. shannon arthur // lucasville, ohio

Prepared with an easy crescent roll crust and served in cute ramekins, these single-serving pies are fun to share with your special someone. joanne wright // niles, michigan

1/3 cup sugar

1 tablespoon plus 1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups chopped peeled tart apples

1/4 cup unsweetened apple juice

1 tube (4 ounces) refrigerated crescent rolls

1 package (3 ounces) cream cheese, softened

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5-in. circles. Place each into a greased 8-oz. ramekin, pressing dough onto bottoms and 1/2 in. up the sides.

In a small bowl, beat cream cheese, confectioners’ sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining crescent dough into 4-in. circles; place over filling. Cut slits in top.

Bake at 375° for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve the pies warm.

Nutrition Facts: 1 pie (prepared with reduced-fat cream cheese) equals 660 calories, 22 g fat (9 g saturated fat), 30 mg cholesterol, 630 mg sodium, 108 g carbohydrate, 4 g fiber, 9 g protein.

Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.

3/4 cup sugar

1/4 cup cornstarch

2 cups halved fresh strawberries

1-1/2 cups fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

1 tablespoon lemon juice

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.

Nutrition Facts: 1 piece equals 250 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein.

BERRY PATCH LATTICE PIE: Using enough pastry for a double-crust pie, line pie plate with bottom crust. In a large bowl, combine the sugar, cornstarch, berries and lemon juice; toss to coat. Add to prepared pie plate. Make a lattice crust. Bake the pie at 400° for 45-55 minutes or until bubbly and crust is golden brown (cover edges with foil to prevent pie from overbrowning if necessary).

This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. josie bochek // sturgeon bay, wisconsin

1-1/4 cups sugar

1/3 cup cornstarch

1 cup cherry juice blend

4 cups fresh or frozen pitted tart cherries, thawed

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground nutmeg and almond extract

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts: 1 slice equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

This is my grandmother’s recipe. It’s a lovely, special dessert that feels like home. merle dyck // elkford, british columbia

2 cups cold water

2 egg yolks, lightly beaten

3 tablespoons lemon juice

1 teaspoon grated lemon peel

1 teaspoon butter

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.

For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts: 1 piece equals 246 calories, 9 g fat (4 g saturated fat), 57 mg cholesterol, 145 mg sodium, 39 g carbohydrate, trace fiber, 3 g protein.

A rich, crispy pecan topping and maple syrup give pumpkin pie a fall-perfect, mouthwatering twist. deborah whitley // nashville, tennessee

2 eggs

1 can (15 ounces) solid-pack pumpkin

1/2 cup maple syrup

1/4 cup sugar

1/4 cup heavy whipping cream

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.

For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.

Bake at 425° for 15 minutes. Reduce the heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.

Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping if desired.

Nutrition Facts: 1 piece (calculated without additional whipped cream) equals 481 calories, 23 g fat (6 g saturated fat), 121 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 4 g fiber, 7 g protein.

»HOW TO:

CREATE A DECORATIVE PIE CRUST

Fluted Edge: Trim pastry 1/2 in. beyond edge of pie plate. Turn overhanging pastry under to form a rolled edge. Position your thumb and index finger about 1 in. apart on the edge or the crust, pointing out. Position the index finger of your other hand between the two fingers and gently push the pastry toward the center in an upward direction. Continue around the edge.

Braided Edge: Trim pastry even with edge of pie plate. With a sharp knife, cut additional pastry into twelve 1/4-in.-wide strips; braid three strips. Brush edge of crust with water; place braid on edge and press lightly to secure. Repeat with remaining strips, attaching braids until entire edge is covered. Cover with foil to protect edges from overbrowning.

Decorative Cutouts: Trim pastry even with edge of pie plate. Cut out shapes from additional pastry, using 1-in. to 1-1/2 in. cookie cutters. Brush bottoms of cutouts with water. Place one or two layers of cutouts around edge of crust; press lightly to secure. Cover with foil to protect edges from overbrowning.

tasteofhome

COOKING SCHOOL

SECRET

MERINGUE SHELLS MAKE PRETTY DESSERTS

Naturally low in fat and pretty to behold, meringue shells make for an impressive lightened-up fruit dessert. (Store meringue shell between layers of waxed paper in an airtight container or resealable plastic bag for up to a day before using.)

Schaum torte is a classic Austrian dessert of meringue topped with whipped cream or ice cream and fresh strawberries. Named after the ballerina Anna Pavlova, the Australian version of this dessert, Pavlova, is the same delicate meringue shell topped with whipped cream and any variety of fresh fruit.

Though their appearance is visually stunning, meringue desserts are easy and quick to put together. To ensure a crispy meringue, assemble the dessert just before serving.

This low-fat recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I’m filled with warm memories of childhood. diane krisman // hales corners, wisconsin

8 egg whites

1 tablespoon white vinegar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups sugar

3 cups sliced fresh strawberries

1-1/2 cups whipped cream

Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread into a greased 10-in. springform pan. Bake at 300° for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream.

Nutrition Facts: 1 piece equals 206 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 92 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

RASPBERRY LEMON PAVLOVA: Gently spread the meringue shell with 1-1/2 cups of prepared lemon curd; top with whipped cream. Substitute raspberries for the strawberries.

»HOW TO:

BEAT MERINGUE TO STIFF PEAKS

In a large bowl, beat egg whites, vinegar, vanilla and salt on medium speed until egg whites begin to increase in volume and soft peaks form. To test for soft peaks, lift the beaters from the whites; the peaks should curl down. Gradually add sugar on high speed as you beat meringue to stiff peaks. Whites should stand straight up and cling to the beaters as shown. Avoid overbeating.

This smooth, creamy fudge has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide luscious flavor. beth osborne skinner // bristol, tennessee

1 cup chopped pecans

3 cups (18 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

2 tablespoons strong brewed coffee, room temperature

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon vanilla extract

Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.

In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.

Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

Nutrition Facts: 2 ounces equals 311 calories, 18 g fat (8 g saturated fat), 11 mg cholesterol, 64 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

This grown-up version of a kiddie favorite will please the whole party. Everyone will agree it’s delicious!

1 package (10 ounces) large marshmallows

3 tablespoons butter

1 teaspoon almond extract

6 cups crisp rice cereal

3 cups salted roasted almonds, divided

1-1/2 cups dried cherries, divided

In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries.

Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

Nutrition Facts: 1 square equals 205 calories, 11 g fat (2 g saturated fat), 4 mg cholesterol, 137 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein.

Remember to save room for dessert! This sauce is delicious served over ice cream. It’s so good, you’ll be tempted to forget the ice cream altogether! You could also try this with butter brickle or cinnamon ice cream. katherine desrosiers // trail, british columbia

3/4 cup packed brown sugar

1/4 cup butter, cubed

1/4 cup heavy whipping cream

2 tablespoons maple syrup

2 large bananas, cut into 1/2-inch slices

1/2 teaspoon rum extract

In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

Nutrition Facts: 1/2 cup equals 397 calories, 17 g fat (11 g saturated fat) 50 mg cholesterol, 104 mg sodium, 63 g carbohydrate, 2 g fiber, 1 g protein.

A pretty, tangy sauce complements the sweet, fudgy mousse in this outstanding dessert. Make it the day before the party—how convenient!

2 cups (12 ounces) semisweet chocolate chips

1/4 cup butter, cubed

1 egg yolk, lightly beaten

1-1/2 cups heavy whipping cream, divided

1/3 cup light corn syrup

1 teaspoon vanilla extract

In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. In a small heavy saucepan, combine the egg yolk, 1/4 cup cream and corn syrup. Cook and stir over low heat until mixture reaches 160°, about 2 minutes.

Remove from the heat; stir into the chocolate mixture. Refrigerate for 20 minutes or until cooled and slightly thickened, stirring occasionally. Line a 1-qt. bowl with plastic wrap; set aside.

In a large bowl, beat the remaining cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into chocolate mixture. Spoon into prepared bowl. Cover and refrigerate overnight.

Place the sauce ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

Just before serving, invert mousse onto a platter; remove plastic wrap. Cut into wedges; serve with cranberry sauce.

Nutrition Facts: 1 wedge with about 5 teaspoons sauce equals 405 calories, 28 g fat (17 g saturated fat), 81 mg cholesterol, 63 mg sodium, 42 g carbohydrate, 2 g fiber, 2 g protein.

You will detect a definite lemonade flavor in this refreshing pie. High and fluffy, this dessert has a creamy, smooth consistency that is perfect for summer. cheryl wilt // eglon, west virginia

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set.

Nutrition Facts: 1 piece equals 491 calories, 24 g fat (15 g saturated fat), 48 mg cholesterol, 269 mg sodium, 61 g carbohydrate, trace fiber, 7 g protein.

ORANGE ICEBOX PIE: Combine 3/4 cup thawed orange juice concentrate for the lemonade, add 1/2 teaspoon grated orange peel and omit food coloring.

CREAMY PINEAPPLE PIE: Substitute 1 can (8 ounces) crushed, undrained pineapple and 1/4 cup lemon juice with the milk. Fold in whipped topping. Omit cream cheese and food coloring.

COOL LIME PIE: Substitute 3/4 cup thawed lemonade and limeade concentrate for lemonade and use green food coloring instead of yellow.

This no-bake treat comes together quickly and can even be made the night before. Sometimes I drizzle additional chocolate syrup over the coffee and pound cake. Other times, I add sliced almonds to the topping. nancy brown // dahinda, illinois

1 package (10-3/4 ounces) frozen pound cake, thawed

3/4 cup strong brewed coffee

1 package (8 ounces) cream cheese, softened

1 cup sugar

1/2 cup chocolate syrup

1 cup heavy whipping cream, whipped

2 Heath candy bars (1.4 ounces each), crushed

Cut cake into nine slices. Arrange in an ungreased 11-in. x 7-in. dish, cutting to fit if needed. Drizzle with coffee.

In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving.

Nutrition Facts: 1 piece equals 520 calories, 29 g fat (17 g saturated fat), 127 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.

I’ve never met a creme brulee that I didn’t love! I’m not a big pumpkin fan, but this is fantastic. tamara leonard merritt // raleigh, north carolina

8 egg yolks

1/3 cup plus 1/2 cup sugar, divided

3 cups heavy whipping cream

3/4 cup canned pumpkin

1-1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg and cloves

In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.

Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts: 1 creme brulee equals 452 calories, 38 g fat (22 g saturated fat), 327 mg cholesterol, 43 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.

If you like classic creme brulee, you have to try this version. Dressed up with white chocolate, it’s a special romantic treat. carole resnick // cleveland, ohio

3 egg yolks

6 tablespoons sugar, divided

1 cup heavy whipping cream

2 ounces white baking chocolate, finely chopped

1/4 teaspoon vanilla extract

In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly.

Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly.

Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until centers are just set (mixture will jiggle). Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours.

If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.

Nutrition Facts: 1 creme brulee equals 854 calories, 62 g fat (36 g saturated fat), 488 mg cholesterol, 86 mg sodium, 70 g carbohydrate, 0 fiber, 9 g protein.

tasteofhome

COOKING SCHOOL

SECRET

CREME BRULEE SUCCESS

Translated from the French as “burned cream,” this super-rich restaurant treat is actually easy to make at home.

To achieve a beautiful “burned cream” contrast between the rich, creamy baked custard and crisply burned sugar top, be sure to start with a well-chilled dessert.

Lightly sprinkle the tops of the custards with plain granulated sugar. As with flouring a cake pan, you may tilt and tap the ramekins to ensure the custards are coated with a thin, even coating of sugar. If desired, you may use a 50-50 mix of granulated and brown sugars, though we’ve found that regular granulated sugar produces the best results.

If you’re lucky enough to have a creme brulee torch, simply caramelize the tops with light sweeping movements over the custards. You can also broil the custards, though this will take a bit more planning and will yield a crust that isn’t quite as crispy as brulee-and-serve.

Refer to the recipe for specific directions. Or, simply enjoy your baked custards with no sugar topping at all!

My mom gave me this recipe, which was a favorite when I was growing up. Now when I make it, my mouth is watering before I’m finished! lisa eremia // irwin, pennsylvania

In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in the buttermilk.

Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.

Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.

Bright and refreshing, this grown-up treat tastes like you’re biting into a just-picked strawberry. White wine and lemon juice enhance its not-too-sweet flavor. donna lamano // olathe, kansas

3/4 cup sugar

1/2 cup water

1-1/2 pounds fresh strawberries, hulled

1 cup white wine

1/2 cup honey

1/4 cup lemon juice

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.

Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.

Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Nutrition Facts: 2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.

Say a sweet “ciao” to summer with this light and airy Italian treat! Serve it in pretty glasses garnished with wedges of melon or mint sprigs.

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Strain; discard pulp and seeds. Transfer to an 8-in. square dish; stir in sugar mixture. Cool to room temperature.

Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with melon wedges if desired.

Nutrition Facts: 2/3 cup equals 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 41 g carbohydrate, 1 g fiber, trace protein.

You’re sure to enjoy these pretty, old-fashioned treats that feel like they came from an ice cream stand. mildred sherrer // fort worth, texas

1/2 cup packed light brown sugar

3 tablespoons milk

2 tablespoons light corn syrup

2 teaspoons butter

2 tablespoons creamy peanut butter

In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes.

Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

Nutrition Facts: 1 parfait equals 514 calories, 22 g fat (6 g saturated fat), 13 mg cholesterol, 172 mg sodium, 77 g carbohydrate, 2 g fiber, 9 g protein.

I take this popular cheesecake to every gathering. I created the recipe more than 10 years ago and my family has been asking for it ever since. christine ooyen // winnebago, illinois

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 cup (8 ounces) sour cream

2 teaspoons vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (8 inches)

1/4 cup baking cocoa

1 tablespoon confectioners’ sugar

1 can (21 ounces) cherry pie filling

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.

Nutrition Facts: 1 slice equals 469 calories, 24 g fat (15 g saturated fat), 50 mg cholesterol, 213 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.

This quick pie is such an ego booster! My family compliments me the entire time they’re eating it. A big hit at work potlucks, too, it’s good to the last crumb. kim murphy // albia, iowa

4 cups mint chocolate chip ice cream, softened

1 chocolate crumb crust (8 inches)

5 cream-filled chocolate sandwich cookies, chopped

1/3 cup Junior Mint candies

Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts: 1 piece equals 374 calories, 19 g fat (9 g saturated fat), 25 mg cholesterol, 182 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

BE AN ICE CREAM PIE ARTIST

Whip up a crowd-pleasing frozen treat in no time with these ideas:

• Start with a store-bought graham, chocolate crumb or shortbread crust.

• Mix chocolate ice cream with chopped pecans; top pie with caramel, whipped cream and more pecans.

• Stir chopped peanut butter cups into vanilla ice cream; drizzle top of pie with chocolate sauce.

• Top strawberry ice cream pie with lemon curd and garnish with fresh strawberries.

This lightened-up dessert has all of the original’s delectable flavor. It’s sure to make any special event more festive. Omit the caramel and candy toppings and enjoy this one plain with coffee if you prefer. anne addesso // sheboygan, wisconsin

1-3/4 cups graham cracker crumbs

2 tablespoons confectioners’ sugar

1/4 cup butter, melted

FILLING:

1 tablespoon lemon juice

1 tablespoon vanilla extract

2 cups (16 ounces) 1% cottage cheese

2 cups (16 ounces) reduced-fat sour cream, divided

2 packages (8 ounces each) reduced-fat cream cheese

1-1/4 cups sugar

2 tablespoons all-purpose flour

4 eggs, lightly beaten

1 tablespoon fat-free caramel ice cream topping

2 Heath candy bars (1.4 ounces each), chopped

Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine graham cracker crumbs and confectioners’ sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.

Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.

Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

Nutrition Facts: 1 slice equals 311 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 369 mg sodium, 32 g carbohydrate, trace fiber, 11 g protein.

Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. taste of home test kitchen

1 package (18-1/4 ounces) chocolate cake mix

1-1/4 cups water

1/2 cup peanut butter

1/3 cup canola oil

3 eggs

24 miniature peanut butter cups

In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.

Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 10 minutes.

Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

EDITOR’S NOTE: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nutrition Facts: 1 cupcake (calculated without additional peanut butter cups) equals 269 calories, 17 g fat (6 g saturated fat), 36 mg cholesterol, 220 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Basic cake mix gets a kick start with everybody’s favorite chocolate sandwich cookie. There’s some cookie in every bite! mary wiebe // altona, manitoba

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

1/4 cup canola oil

3 egg whites

1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 9 cookies)

1 can (16 ounces) vanilla frosting

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper-lined muffin cups two-thirds full.

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes; sprinkle with additional crushed cookies.

Nutrition Facts: 1 cupcake (calculated without additional cookies) equals 227 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 214 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

I came up these cupcakes for a Cub Scouts meeting. You should have seen the grins when the kids bit into the chocolate kisses in the middle. carol hillebrenner // fowler, illinois

3-1/3 cups all-purpose flour

2 cups sugar

1 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups buttermilk

1 cup butter, melted

2 eggs, lightly beaten

2 teaspoons vanilla extract

30 milk chocolate kisses

1 can (16 ounces) fudge frosting

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended.

Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.

Bake at 375° for 20-25 minutes or until a toothpick inserted into cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts: 1 cupcake equals 262 calories, 11 g fat (6 g saturated fat) 32 mg cholesterol, 283 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

This pretty cake is the perfect ending to a light summer meal. millie vickery // lena, illinois

1 prepared angel food cake (8 to 10 ounces)

1/2 cup sour cream

1/4 cup sugar

1/4 cup pureed fresh strawberries

3/4 cup sliced ripe bananas

1/2 cup sliced fresh strawberries

1 cup heavy whipping cream, whipped

Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream.

Spread a third of the filling between each layer; spread remaining filling over top. Refrigerate until serving. Garnish with halved strawberries.

Nutrition Facts: 1 serving equals 199 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 183 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. bernardine melton // paola, kansas

1/2 cup butter, cubed

1 cup packed brown sugar

1 can (20 ounces) sliced pineapple

1/2 cup chopped pecans

3 eggs, separated

1 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Melt butter in a 9– or 10-in. ovenproof skillet. Add brown sugar; mix until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside.

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.

In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.

Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate. Place cherries in centers of pineapple slices.

Nutrition Facts: 1 slice equals 380 calories, 15 g fat (7 g saturated fat), 88 mg cholesterol, 224 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Trifles are terrific because they’re made in advance and feed a crowd. This whimsical version that tastes like caramel apples will delight people of all ages. joanne wright // niles, michigan

3 tablespoons butter

4 cups chopped peeled tart apples (about 5 medium)

1 cup chopped walnuts

1/2 cup packed brown sugar

1 teaspoon apple pie spice, divided

1 package (8 ounces) cream cheese, softened

1 jar (12-1/4 ounces) caramel ice cream topping, divided

1 carton (12 ounces) frozen whipped topping, thawed, divided

2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes

In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.

In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.

In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Refrigerate for at least 1 hour before serving.

Nutrition Facts: 1 cup equals 472 calories, 25 g fat (14 g saturated fat), 87 mg cholesterol, 313 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.

Fresh fruit and a dollop of whipped cream dress up this tender pound cake—a winner with my family and friends.

1-1/2 cups butter, softened

1 package (8 ounces) cream cheese, softened

3 cups sugar

6 eggs

2 teaspoons vanilla extract

1 teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar, sliced fresh strawberries and whipped cream, optional

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries and whipped cream if desired.

Nutrition Facts: 1 slice equals 460 calories, 24 g fat (15 g saturated fat), 140 mg cholesterol, 239 mg sodium, 56 g carbohydrate, 1 g fiber, 6 g protein.

CRANBERRY-PECAN POUND CAKE: Omit lemon extract. Add 3/4 teaspoon grated orange peel with vanilla. Fold in 3/4 cup each dried cranberries and chopped pecans.

This rich, moist cake is perfect for birthdays. The buttery frosting has an unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors to suit your needs.

2 cups sugar

1 cup canola oil

1 cup milk

1 cup brewed coffee, room temperature

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter, softened

8 cups confectioners’ sugar

2 teaspoons vanilla extract

1/2 to 3/4 cup milk

In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

For frosting, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Add enough milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts: 1 piece equals 859 calories, 36 g fat (13 g saturated fat), 80 mg cholesterol, 621 mg sodium, 133 g carbohydrate, 2 g fiber, 5 g protein.

»HOW TO:

EASILY FINISH A CAKE

Peaks: Press the flat side of a tablespoon or teaspoon into the frosting and pull straight up, forming a peak. Repeat over top and sides of cake.

Waves: Use the back of a tablespoon or teaspoon to make a small twisting motion in one direction. Then move the spoon over a little and make another twist in the opposite direction. Repeat until entire cake is covered.

Zigzags: Run the tines of a table fork through the frosting in a wavy motion.