Kentucky Cooks

QUICK-AND-EASY
BLACKBERRY COBBLER

This cobbler has absolutely the best topping I have ever tried.

1 cup flour

1½ cups sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoons (¾ stick) cold butter

¼ cup boiling water

2 tablespoons cornstarch

¼ cup cold water

1 cup sugar

1 tablespoon lemon juice

4 cups blackberries

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. In large bowl, mix flour, ½ cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in boiling water just until mixture is evenly moist.

In separate bowl, dissolve cornstarch in cold water. Mix in 1 cup sugar, lemon juice, and blackberries. Transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough by the spoonful into the skillet. Place skillet on baking sheet. Bake for 25 minutes, until dough is golden brown.

Yield: 6 to 8 servings

RASPBERRY PUDDING

3 cups raspberries, fresh or frozen

¼ cup sugar

1 tablespoon unflavored gelatin

2 teaspoons lemon juice

4 cups whipped cream, whipped until soft peaks form and then refrigerated

Fresh mint for garnish

In saucepan, combine raspberries and sugar. Cook over medium heat, stirring, until mixture turns to liquid. Remove from heat and stir in gelatin. Scrape into a large bowl. Cool for 10 minutes. Remove whipped cream from refrigerator and mix 1 cup with raspberry mixture until combined. Fold in remaining whipped cream and chill. Serve in pretty, tall glasses and garnish with fresh mint.

Yield: 4 servings

RASPBERRY AND WHITE
CHOCOLATE PARFAITS

12 ounces cream cheese, softened

1 cup heavy cream

6 ounces white chocolate, coarsely chopped

3 cups raspberries

20 gingersnaps, coarsely crushed

Raspberries for garnish

Fresh mint for garnish

With an electric mixer on medium speed, beat together cream cheese and cream until smooth, about 15 seconds. In double boiler, melt half of the white chocolate pieces, reserving the rest. Add melted chocolate to cream cheese mixture and stir until blended.

In 6 tall glasses, layer 2 tablespoons raspberries, 2 tablespoons cream cheese mixture, one-third of remaining chocolate pieces, and 1 tablespoon crushed cookies. Repeat layering twice, ending with cream cheese mixture. Garnish with a few raspberries and mint sprigs, and refrigerate for 2 hours.

Yield: 6 servings

DELUXE BANANA ICE CREAM

6 egg yolks

2 cups milk

2 cups heavy cream

½ cup plus 2 tablespoons sugar

½ teaspoon ground nutmeg

2 large ripe bananas, mashed

1 teaspoon vanilla extract

¼ teaspoon salt

Beat egg yolks with a whisk until well blended. In saucepan, combine milk, cream, sugar, and nutmeg. Cook over medium heat, stirring constantly, until sugar is dissolved and small bubbles form along sides of pan. Stir in bananas. Add a little of the milk mixture to the egg yolks, whisking constantly, to bring the temperature of the eggs up gradually and prevent curdling. Whisk in a little more of the milk mixture and finish by adding the egg mixture to the remaining milk mixture, whisking constantly. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon, 3 to 5 minutes. Remove pan from heat and set in an ice bath. Add vanilla extract and salt. When cool, remove pan from the ice bath and refrigerate for several hours, to allow flavors to blend. Pour custard into an ice cream maker and process according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed.

Yield: 6 servings
Note: The custard may be made and refrigerated the night before it is made into ice cream.

FROZEN CHOCOLATE BANANAS

8 bananas

16 ounces semisweet chocolate chips

4 tablespoons (½ stick) butter

8 wooden sticks

Peanuts or cashews, crushed, or sprinkles

Line a cookie sheet with waxed paper. Cut off one end of each banana and insert a wooden stick into the banana, until half the stick remains outside. Place bananas on cookie sheet and freeze for 1 hour.

In a double boiler, melt chocolate and butter over simmering water until melted. Dip bananas, one at a time, in chocolate and turn to coat completely. Roll each banana in crushed nuts or sprinkles. Place bananas on cookie sheet and freeze until chocolate hardens.

Yield: 8 pops

TROPICAL RUM-FLAVORED
BANANAS

This is also a great dish cooked on the grill if you have one that lets you control temperature. A great ending to an outdoor meal.

4 ripe bananas

¼ cup light brown sugar

5 teaspoons butter, cut into pieces

1¼ cups orange juice

2 to 3 teaspoons rum flavoring

Vanilla ice cream

Maraschino cherries for garnish

Preheat oven to 350 degrees. Grease baking dish. Place bananas in baking dish. Sprinkle with sugar and dot with butter. Mix orange juice with rum flavoring and pour around bananas. Bake for 20 minutes. Serve with ice cream topped with cherries.

Yield: 4 servings

GRILLED PINEAPPLE SLICES

1 fresh pineapple, or 8 slices canned pineapple

½ cup light brown sugar

¼ cup lime juice

¼ cup honey

1 (8-ounce) container whipped cream cheese

If using a whole pineapple, remove skin, core, and slice. In saucepan, heat sugar, lime juice, and honey over medium heat until sugar dissolves. Place pineapple slices over hot coals and grill for 2 to 4 minutes on each side, basting several times with honey-lime mixture. Remove from heat onto platter. Drizzle remaining honey-lime mixture over pineapple and top each slice with a spoonful of cream cheese.

Yield: 8 servings

CREAM CHEESE POUND CAKE

¾ cup (1½ sticks) butter

1 (8-ounce) package cream cheese

1½ cups sugar

4 eggs

1½ teaspoons vanilla extract

2 cups flour

1½ teaspoons baking powder

Fresh fruit for topping

Preheat oven to 350 degrees. Grease and flour a large tube or Bundt pan. In a mixing bowl, cream butter, cream cheese, and sugar together until light in color and very fluffy. Add remaining ingredients and beat until smooth.

If using small pans, divide batter evenly between prepared pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean. The top of cake should be golden brown and will crack. Cool for 10 minutes in pan and turn out onto cake rack. Cool completely before slicing. Top slices with fresh fruit.

Yield: 10 to 12 servings

BLACKBERRY TRIFLE

1 (11-ounce) frozen pound cake

cup blackberry jam or preserves

3 cups blackberries

3 kiwifruits, peeled and cut into chunks

2 peaches, peeled and cut into chunks

2 cups milk

8 egg yolks

¾ cup sugar

1 teaspoon vanilla extract

1 cup heavy cream

2 tablespoons powdered sugar

Blackberries for garnish

Cut pound cake to cover bottom of trifle bowl. Spread cake with jam (heating jam briefly will make it easier to spread). Place blackberries, kiwis, and peaches on top of cake.

In double boiler, heat milk over medium-low heat until film forms. Beat egg yolks with sugar and vanilla extract until mixture forms a ribbon. Slowly pour hot milk into egg mixture, beating constantly. In heavy saucepan, cook mixture over low heat, stirring, until the custard coats the back of a spoon. Don’t let it boil. Strain through a fine sieve and cool in a bowl set in ice water. Pour cooled custard over the fruit-topped cake and refrigerate, covered, for 4 hours.

Whip cream until soft peaks form and beat in powdered sugar. Continue to beat until stiff. Spread over the trifle and garnish with blackberries.

Yield: 6 to 8 servings

CHOCOLATE CINNAMON
PUDDING

1 cup heavy cream

8 ounces dark chocolate, grated or finely crushed

¾ teaspoon ground cinnamon

1 tablespoon unsweetened cocoa powder

In small saucepan, heat cup cream over low heat until it is just about to boil. Mix chocolate and cinnamon, pour cream over chocolate mixture, and stir gently until chocolate melts. Set aside.

With electric mixer, beat remaining cream until stiff peaks form. Using a wooden spoon, blend chocolate with cocoa very gently into whipped cream. Refrigerate for several hours before serving.

Yield: 4 servings

ORANGE-SLICE CAKE

Cake

½ cup vegetable shortening

½ cup (1 stick) margarine

2 cups sugar

4 eggs

2 teaspoons vanilla extract

3¼ cups plus 1 tablespoon flour

1 teaspoon baking soda

1 cup buttermilk

2 cups chopped pecans

1 (16-ounce) package candied orange slices, chopped

Glaze

½ cup orange juice

1 cup light brown sugar

Preheat oven to 300 degrees. Grease and flour a tube pan. Cream together shortening, margarine, and sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together 3¼ cups flour and baking soda. Alternately, add buttermilk and flour mixture to egg mixture and mix well. Toss pecans and orange pieces in 1 tablespoon flour (to prevent settling to the bottom of cake), and fold into batter. Bake for 1½ hours or until well done. Let sit for 30 minutes or until pan is lukewarm.

To make glaze, heat orange juice and sugar in small saucepan until sugar is dissolved. Drizzle over top of cake.

Yield: 16 servings

HOLIDAY GINGERBREAD

½ cup crystallized ginger

2¼ cups unbleached flour

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

6 tablespoons (¾ stick) butter

½ cup dark brown sugar, firmly packed

½ cup molasses

¼ cup water

¼ cup coffee, strongly brewed

2 eggs, lightly beaten

Powdered sugar for garnish

Caramel syrup for garnish

Grease an 8-inch-square cake pan. In food processor, process crystallized ginger until pureed or chop ginger very fine with a knife. In a bowl, sift together flour, baking soda, salt, pepper, ground ginger, cinnamon, nutmeg, and cloves. Set aside.

Melt the butter over low heat and stir in sugar, molasses, water, and coffee. Transfer to a large bowl and beat in ginger puree and eggs. Add flour mixture and stir only until thoroughly moistened and evenly colored.

Preheat oven to 350 degrees. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool until warm or room temperature. When ready to serve, cut into squares, sprinkle with powdered sugar, and drizzle caramel syrup around gingerbread squares.

Yield: 9 squares

SWEETHEART CHOCOLATE CAKE
WITH RASPBERRY AND LEMON FILLINGS

Jeanne Kemper sums up her culinary experience for us: “Entering contests is a constant learning process, as I’m always trying new recipes and techniques from year to year. I begin planning for the following year immediately after each fair. I’m always on the lookout for something new and different as well as sticking to the tried-and-true favorites.”

Cake

2½ cups sifted flour

1 teaspoon baking powder

2 teaspoons baking soda

cup cocoa powder

¼ teaspoon salt

1 cup vegetable oil

1 cup sour cream

1½ teaspoons vanilla extract

2 cups sugar

2 eggs

1 cup milk

Raspberry Filling

1 (10-ounce) package frozen raspberries

¼ cup water

3 tablespoons flour

½ cup sugar

1 tablespoon butter

Lemon Filling

cup sugar

¼ cup flour

¾ cup water

2 egg yolks, lightly beaten

1 teaspoon grated lemon zest

3 tablespoons lemon juice

1 tablespoon butter

Icing

4 ounces unsweetened chocolate squares

6 tablespoons (¾ stick) butter

1 pound powdered sugar, sifted

1½ teaspoons vanilla extract

cup milk

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans (I used heart-shaped pans rather than round).

Sift together flour, baking powder, baking soda, cocoa powder, and salt. Add oil, sour cream, vanilla extract, sugar, and eggs. Beat, starting slowly, then with more vigor, until blended. Add milk and continue to beat until batter is smooth and well blended. Divide between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool and remove from pans.

To make raspberry filling, combine ingredients in saucepan and cook over medium heat, stirring constantly, until thickened. Set aside to cool.

To make lemon filling, combine sugar and flour in saucepan, and add water. Stir in egg yolks, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Add butter and set aside to cool, without stirring.

To make icing, in saucepan, melt chocolate and butter over low heat, stirring. Remove from heat. In bowl, combine remaining ingredients and stir until blended. Beat in chocolate mixture until blended to spreading consistency. If too thick to spread, add milk; if too thin, add more sugar, beaten in a little at a time.

To assemble cake, carefully cut cake layers to make 4 thin layers. Put 1 layer on a serving plate. Spread with half the raspberry filling, to about ½ inch from the edge. Top with second layer and spread with lemon filling. (You will not need it all and can save the rest for another dessert.) Top with third layer and spread with the remaining raspberry filling. Top with fourth layer and frost top and sides of cake with icing. Decorate as you wish.

Yield: 10 to 12 servings

RED VELVET CAKE

This is a favorite at my house and one I traditionally bake for Valentine’s Day. Also, this is my favorite frosting. My daughter, Noélle, prefers this recipe made into cupcakes.

Cake

2½ cups flour

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 cup (2 sticks) butter

1½ cups sugar

3 large eggs

1½ teaspoons vanilla extract

1 tablespoon white vinegar

Icing

¼ cup plus 2 tablespoons flour

1 cup water

1 cup (2 sticks) butter

1 cup sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

Sift together flour, cocoa, baking soda, and salt. In separate bowl, combine buttermilk and food coloring. In another bowl, cream together butter and sugar. Add eggs, one at a time, and beat thoroughly. To egg mixture, alternate adding flour mixture and buttermilk mixture, a little at a time, until incorporated. Add vanilla extract and vinegar, and beat until batter is smooth and evenly colored.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto cake racks and cool completely before frosting.

To make icing, cook flour and water until slightly clear. Cool completely. Cream remaining ingredients and add to flour mixture. With electric mixer, beat until light and fluffy. Frost bottom layer, top, and sides of cake with icing.

Yield: 12 to 16 servings

ALMOND MACAROONS

2 egg whites

¾ cup sugar

1 cup ground almonds

1½ tablespoons cocoa powder

2 teaspoons grated lemon zest

¾ teaspoon vanilla extract

Pinch of salt

Preheat oven to 300 degrees. Grease a cookie sheet.

Beat egg whites until stiff. Add sugar and continue to beat until stiff peaks form. Gently fold in remaining ingredients. Drop by teaspoonfuls onto cookie sheet, 1 inch apart. Let stand for 30 minutes. Bake for 30 minutes. Be very careful when transferring macaroons to a cooling tray, so they will not fall apart. Cool completely and store in airtight tin.

Yield: about 24 macaroons

RICE PUDDING SOUTHERN STYLE

2½ cups water

½ cup uncooked long-grain rice

1 cinnamon stick

1 teaspoon grated lemon zest

Dash of salt

1 (14-ounce) can sweetened condensed milk

Dash of ground cinnamon for garnish

In medium saucepan, combine water, rice, cinnamon stick, lemon zest, and salt. Let stand for 30 minutes. Bring mixture to a boil over medium heat, stirring constantly. Add condensed milk and return to a boil, stirring constantly. Reduce heat and cook uncovered, stirring frequently, for about 20 minutes or until liquid is absorbed. Remove from heat and allow to cool completely. Pudding will thicken as it cools. Remove cinnamon stick. When ready to serve, at either room temperature or chilled, sprinkle with ground cinnamon.

Yield: 6 to 8 servings

MERRY CHRISTMAS CAKE

Cake

3 cups flour

1½ cups sugar

1 cup mayonnaise

1 (16-ounce) can whole-berry cranberry sauce

cup orange juice

1 tablespoon grated orange peel

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

Glaze

2 tablespoons orange juice

1½ cups powdered sugar

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. In bowl, combine ingredients, except walnuts, and mix well. Fold in walnuts. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 12 minutes before turning out onto a wire rack.

To make glaze, combine orange juice and powdered sugar, and drizzle over warm cake.

Yield: 12 to 16 servings

AFTER-DINNER
CAPPUCCINO DESSERT

4 teaspoons instant-coffee granules

¼ cup hazelnut or caramel syrup

1 teaspoon vanilla extract

2 scoops vanilla ice cream for topping

Chocolate shavings for garnish

Bring 2 cups water to a boil. Pour coffee granules into water and add syrup and vanilla extract. Divide between two mugs. Top each mug with a scoop of ice cream, garnish with chocolate shavings, and serve immediately.

Yield: 2 servings

BRENDA WHITE’S
ANGEL FOOD CAKE

Brenda White is one of the state fair winners. This great Kentucky cook writes, “I love all the holidays, but my favorite is Christmas. We all get together and have a wonderful time. We have lots of gifts and lots of good food. The kids love my chocolate chip cookies. They call me Aunt B. This makes me very happy!”

1½ cups powdered sugar

1 cup flour

1½ cups egg whites (10–12 large eggs), at room temperature

1½ teaspoons cream of tartar

1 teaspoon vanilla extract

1 cup sugar

Preheat oven to 350 degrees, with rack at lowest position.

Sift together powdered sugar and flour, 3 times. In large bowl, with an electric mixer on medium speed, beat egg whites, cream of tartar, and vanilla extract until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Sift about one-quarter of the flour mixture over egg white mixture and fold in gently. Repeat folding in remaining flour mixture by quarters. Bake in an ungreased 10-inch tube pan for 40 minutes. Leaving cake in pan, immediately invert and cool completely.

Yield: 10 to 12 servings

BANANA POPS

National Honey Board

1 cups topping (toasted and ground almonds, toasted coconut, sprinkles, or graham cracker crumbs)

4 just-ripe bananas, halved crosswise

½ cup honey

8 wooden sticks

Line a cookie sheet with waxed paper. Spread toppings of your choice on a plate or plates. Insert a wooden stick into the cut end of each banana, until half the stick remains outside. Holding each banana over plate or waxed paper to catch drips, spoon about 1 tablespoon honey over banana, rotating and smoothing honey with back of spoon to coat. Roll banana in topping until coated, pressing with fingertips to help topping adhere. Place finished pops on cookie sheet. Serve immediately.

Yield: 8 pops

APPLE CUSTARD

6 small apples, thinly sliced

2 large eggs

½ cup 1percent milk

½ cup plus 1 tablespoon sugar

¼ cup reduced-fat sour cream

3 tablespoons flour

½ teaspoon vanilla extract

½ teaspoon almond extract

Pinch of salt

1 tablespoon sliced almonds

Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with nonstick cooking spray. Arrange apples in pie plate. With an electric mixer on medium speed, beat eggs until frothy. Add milk, ½ cup sugar, sour cream, flour, vanilla and almond extracts, and salt. Continue to beat until well blended, about 2 minutes. Pour over apples and sprinkle with 1 tablespoon sugar and almonds. Bake until puffed and lightly browned, about 45 minutes. Cut into wedges and serve warm.

Yield: 8 servings

STRAWBERRY GELATO

2 cups milk

2 cups heavy cream

6 egg yolks

1 cup sugar

1 pint strawberries, pureed

4 strawberries, cut into small pieces

In medium saucepan, heat milk and cream until scalded. Remove from heat. In small bowl, whisk egg yolks and sugar. Temper egg yolks by adding slowly to cream mixture, whisking constantly to prevent curdling. Return to medium heat and cook, stirring constantly, until mixture reaches 160 degrees and is thick and creamy. Remove from heat and add strawberry puree and pieces. Refrigerate for several hours before pouring into an ice cream maker and processing according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed.

Yield: 4 to 6 servings

COCONUT PINEAPPLE ICE CREAM

½ cup heavy cream

1½ cups unsweetened coconut milk

1 cup milk

½ cup sugar

6 large egg yolks

½ cup crushed pineapple, undrained

½ cup grated unsweetened coconut, toasted

In large saucepan, combine cream, coconut milk, milk, and sugar. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Remove from heat. Beat egg yolks until pale yellow and frothy. Add ½ cup coconut milk mixture to eggs and whisk to combine. Add egg mixture to remaining coconut mixture in saucepan and whisk vigorously. Return to heat and simmer, stirring constantly, until mixture coats the back of a spoon. Strain through a fine sieve and refrigerate until well chilled. Pour into an ice cream maker, add pineapple and coconut, and process according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed.

Yield: 4 servings

BETTY RUSSELL’S
BUTTERSCOTCH PIE

Betty Russell gives us this fifty-year-old recipe, a delicious comfort dish for cold winter days.

Filling

2 cups light brown sugar

½ cup (1 stick) margarine

2½ cups milk

3 egg yolks

3 tablespoons flour

½ teaspoon salt

1 9-inch pie crust, baked

Meringue

3 egg whites

½ teaspoon cream of tartar

3 tablespoons sugar

1 teaspoon vanilla extract

Preheat oven to 400 degrees. In a microwave-safe glass bowl, combine sugar, margarine, and ½ cup milk. Cook for 5 minutes on high setting, stir, and cook for 5 minutes more. Mix egg yolks, flour, 2 cups milk, and salt. Gradually stir into brown sugar mixture. Microwave for a few minutes, until thick, stirring every 60 seconds. Pour into pie crust.

To make meringue, beat egg whites with cream of tartar until peaks form. Add sugar and vanilla extract, and continue to beat until blended, maintaining peaks. Spoon onto pie and brown the meringue in oven.

Yield: 8 servings

YUMMY MICROWAVE
CARAMEL CORN

1 cup light brown sugar

½ cup (1 stick) butter or margarine

½ cup corn syrup

½ teaspoon salt

½ teaspoon baking soda

4 quarts cooked popcorn

In 2-quart microwave-safe dish, combine sugar, butter or margarine, corn syrup, and salt. Microwave on high setting until mixture begins to boil. Continue to cook on high for 2 minutes. Remove from microwave and stir in baking soda. Mix well.

Pour popcorn into heavy brown bag. Pour hot syrup over popcorn and close bag. Shake well to coat popcorn. Make sure top is securely folded down. Microwave on high setting for 90 seconds and remove. Shake again and return to microwave. Cook 90 seconds more on high and remove. Pour into shallow buttered pan. Cool and break apart in clusters.

Yield: 8 servings

VANILLA COCONUT POPS

1 cup vanilla low-fat yogurt

½ cup fat-free milk

2 tablespoons unsweetened coconut, toasted

½ teaspoon vanilla extract

4 (3-ounce) paper cups

4 wooden sticks

In small bowl, combine ingredients and stir well. Pour into paper cups, cover with aluminum foil, and insert a stick through foil in center of each cup. Freeze until firm. When ready to serve, remove foil and peel paper cups away from pops.

Yield: 4 pops

ZUCCHINI OATMEAL BARS

This is a great healthy snack for kids’ lunches.

½ cup raisins

1 cup boiling water

5 tablespoons margarine, softened

½ cup light brown sugar

1 egg

1¼ cups grated zucchini

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon freshly grated lemon peel

1 cup whole-wheat flour

½ cup quick-cooking oats

1 teaspoon baking powder

1 teaspoon vanilla extract

1 tablespoon powdered sugar

Preheat oven to 350 degrees. Grease a 9 × 13-inch baking pan. In small bowl, cover raisins with boiling water. Soak for 15 minutes and drain.

In large bowl, cream margarine and sugar until light and fluffy. Beat in egg and stir in zucchini. Add cinnamon, nutmeg, and lemon peel, and mix well. Combine flour, oats, and baking powder, and add to zucchini mixture. Beat well until blended. Add vanilla extract and mix well. Stir in raisins.

Spread in baking pan. Bake for 20 to 25 minutes or until browned. Cool completely, sprinkle with powdered sugar, and cut into bars.

Yield: 24 bars

CEREAL SNACK MERINGUES

Another great healthy kids’ snack.

3 egg whites

cup sugar

4 cups healthy cereal (I use Total)

½ cup semisweet chocolate chips (optional)

Preheat oven to 325 degrees. Coat cookie sheet with nonstick cooking spray. In medium cold bowl, beat egg whites and sugar until glossy. Fold in cereal and chocolate chips. Drop by tablespoonfuls onto cookie sheet, 2 inches apart. Bake for about 15 minutes or until golden brown. Cool completely. Store in airtight container.

Yield: 12 to 15 meringues

FANCY FRUIT PIZZA WITH
THREE-CHOCOLATE SAUCE

Three varieties of chocolate adorn this old favorite.

1 roll refrigerated sugar-cookie dough

1 (8-ounce) package cream cheese, softened

¼ cup powdered sugar

2 tablespoons orange juice

2 kiwifruits, peeled and sliced

1 pint strawberries, sliced lengthwise

1 cup canned peaches, well drained and thinly sliced

½ cup purple or red seedless grapes, halved

½ cup white chocolate chips, melted until smooth

½ cup semisweet chocolate chips, melted until smooth

½ cup milk chocolate chips, melted until smooth

Fresh mint for garnish

In large greased baking pan, roll out cookie dough in a 12-inch circle. Mix cream cheese, sugar, and orange juice until creamy. Spread over cookie dough and top with kiwis, strawberries, peaches, and grapes.

Melt chocolate chips separately in double boiler or in microwave in 30-second intervals. Drizzle over pizza. After chocolate cools, cut into pie slices or small appetizer pieces.

Yield: 12 servings

CHOCOLATE HONEY BRULÉES

I received lots of mail when this recipe ran. The National Honey Board always comes up with great ideas!

1 (12-ounce) can evaporated milk

1 cup milk

2 eggs

½ cup honey

1 tablespoon cocoa powder

2 teaspoons grated orange peel

1 teaspoon vanilla extract

3 tablespoons sugar

Preheat oven to 325 degrees. In medium bowl, whisk together evaporated milk, milk, and eggs until well blended. Mix in honey, cocoa powder, orange peel, and vanilla. Divide mixture evenly into 4 ¾- to 1-cup ramekins. Place ramekins in baking pan and fill pan with boiling water until halfway up the side of the ramekins. Bake for 1 hour or until a knife inserted into the center comes out clean. Remove ramekins from baking pan, cool, cover, and refrigerate for 4 hours or overnight. When ready to serve, sprinkle sugar evenly over tops of custard and broil until sugar melts and caramelizes.

Yield: 4 servings

QUICK CHEESECAKE BONBONS

These make great little lollipops, too, when served as a sweet hors d’oeuvre.

1 large frozen cheesecake

16 ounces semisweet chocolate chips

Line cookie sheet with waxed paper. With a small melon baller, scoop out cheesecake. Place balls on cookie sheet and put in freezer.

In double boiler, melt chocolate chips and stir until smooth and glossy. Using a thin wooden skewer, dip cheesecake balls into melted chocolate, coating completely. Return bonbons to freezer for 20 minutes.

Yield: 30 bonbons
Note: If using assorted cheesecake flavors, drizzle white or tinted chocolate over the top, so guests know what flavors to choose.

CHOCOLATE HAZELNUT
ICE CREAM SAUCE

cup hazelnuts, toasted

1 cup heavy cream

1½ tablespoons orange liqueur

8 ounces semisweet chocolate chips

1 quart ice cream

In food processor, pulse hazelnuts until finely ground. In medium saucepan, heat cream and orange liqueur to a gentle boil. Remove from heat and add chocolate chips and hazelnuts. Whisk until chocolate melts. Cover to keep warm. When ready to serve, spoon over scoops of your favorite ice cream.

Yield: 1½ cups

CHOCOLATE TRUFFLES

A must-have recipe for holiday candy making.

8 ounces bittersweet chocolate, finely chopped

8 ounces semisweet chocolate, finely chopped

1 cup heavy cream

2 tablespoons coffee, brewed

1 tablespoon Grand Marnier or other flavoring (optional)

½ teaspoon vanilla extract

Powdered sugar

Cocoa powder

Line cookie sheet with waxed paper. Put chocolate in heatproof mixing bowl. Heat cream until it begins to boil and pour over chocolate. Whisk slowly until chocolate melts. Whisk in coffee, Grand Marnier or other flavoring, and vanilla extract. Allow to sit at room temperature for 1 hour.

Spoon about 50 balls of the chocolate mixture onto cookie sheet. Refrigerate for about 1 hour. With hands, roll each spoonful of chocolate until round and cover in powdered sugar or cocoa powder. Store in refrigerator for up to 2 weeks.

Yield: about 50 truffles

JEANNE KEMPER’S JAM CAKE

Christmas sounds great at Jeanne’s house: “It’s a family tradition to have Christmas holidays at my house, and I love to decorate the whole house for the occasion and bake jam cakes, fruitcakes and cookies, and to make bourbon balls, fudge, peanut brittle, or whatever else anyone desires. My family consists of many wonderful cooks, so we always have a festive feast and so much to be thankful for, especially me for my mom starting me out making biscuits for the county fair so many years ago.”

Cake

1 cup (2 sticks) butter

2 cups sugar

5 eggs, lightly beaten

3 cups flour, sifted

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

1 cup raisins

1 cup chopped walnuts

1½ cups seedless blackberry jam

Icing

1½ cups (3 sticks) butter or margarine

1½ cups light brown sugar, firmly packed

¼ cup milk

1½ teaspoons vanilla extract

3 cups powdered sugar

Preheat oven to 325 degrees. Grease and flour 3 9-inch cake pans.

Cream butter, gradually adding sugar, until light and fluffy. Add eggs. To sifted flour, add cinnamon, cloves, allspice, nutmeg, and salt. Dissolve baking soda in buttermilk and add to flour mixture. To butter mixture, add flour mixture, raisins, walnuts, and jam. Bake for 25 minutes. Cool and remove from pans.

To make icing, melt butter in saucepan over low heat. Stir in brown sugar and bring to a boil over medium heat, stirring constantly for 2 minutes. Remove from heat. Stir in milk and return to heat, just until mixture comes to a full boil. Allow to cool until lukewarm. Add vanilla extract and beat in powdered sugar until smooth. Add a little milk or powdered sugar to icing until it reaches spreading consistency. Frost bottom and middle layers, top, and sides of cake.

Yield: 12 to 15 servings

HOT APPLE CAKE

1 cup (2 sticks) butter, softened

1 cup sugar

2 eggs, lightly beaten

1½ cups flour

½ teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon baking soda

½ teaspoon salt

3 medium tart apples, chopped

¾ cup chopped walnuts

1 teaspoon vanilla extract

Vanilla ice cream for topping

Preheat oven to 350 degrees. Grease a 10-inch pie plate. With an electric mixer, cream butter and sugar together. Add eggs and beat well. In a separate bowl, sift together flour, nutmeg, cinnamon, baking soda, and salt. Blend into butter mixture. Add apples, walnuts, and vanilla, and mix well. Pour into pie plate and bake until lightly browned, about 45 minutes. Serve warm, topped with ice cream.

Yield: 6 to 8 servings

BLUEBERRY PANDOWDY

1½ cups heavy cream or half-and-half

2 cups flour

1½ tablespoons baking powder

2 teaspoons salt

4 pints blueberries

¼ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup light molasses

4 tablespoons (½ stick) butter, cut into pieces

Whipped cream for topping

Preheat oven to 375 degrees. Whip cream or half-and-half until soft peaks form. In bowl, mix flour, baking powder, and salt. Fold whipped cream into flour mixture just until combined. Roll out dough on lightly floured surface to ½-inch thickness. Set aside.

Toss blueberries with sugar, cinnamon, and nutmeg. Pour into 9-inch baking dish, drizzle with molasses, and dot with butter. Carefully cover with dough and tuck dough into edges of mixture. Cut slits in dough to vent. Bake for 30 to 40 minutes or until golden brown. Serve warm, topped with whipped cream sweetened with molasses, if desired.

Yield: 6 to 8 servings

MEXICAN FLAN

This is a Linda all-time favorite. I think that during my years as a restaurant critic, I dreamed about great Mexican Flan on a weekly basis. I love to try differently flavored flans—especially pumpkin!

1¼ cups sugar

2 tablespoons water

½ teaspoon fresh lemon juice

1 quart milk

6 large eggs

2 teaspoons vanilla extract

Preheat oven to 350 degrees, with rack in middle. Set an 8 × 8 × 2-inch glass baking dish next to the stove.

In small saucepan, combine ¾ cup sugar, water, and lemon juice. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until sugar is amber-colored caramel. Remove from heat and pour caramel into baking dish. Working quickly so caramel does not harden, tilt and rotate the dish to coat the bottom and sides. Set aside.

In medium saucepan, bring milk to a simmer over medium heat, stirring occasionally. Whisk eggs with ½ cup sugar. Temper egg mixture by adding hot milk to eggs a small amount at a time to prevent curdling. Whisk vigorously and add vanilla extract. Do not beat mixture too much, or flan will have air bubbles. Pour egg mixture into caramel-lined dish. Skim foam or bubbles from the surface.

Put a roasting pan in the oven and set flan in the center. Pour enough hot water into the pan to reach halfway up the sides of the baking dish, and tent loosely with aluminum foil. Bake for about 1 hour and 10 minutes, until flan is set around the edges but still wobbles a bit in the center when the dish is shaken gently. On a rack, cool flan in the water bath until the water reaches room temperature. Remove flan from water and cool. Stretch and seal plastic wrap across the top of the dish but not on the surface of the flan. Refrigerate for at least 4 hours and up to 2 days.

When ready to serve, gently pull edges of the flan away from the dish with fingertips. Invert a large, deep serving platter over the baking dish and flip. The flan should fall gently onto the platter, and caramel will flow over it. Cut into squares and serve with a spoonful of caramel drizzled around each piece.

Yield: 6 to 8 servings

LIME MASCARPONE TRIFLE

When I’m lucky enough to be cooking with lime and mascarpone cheese, it must be my birthday or Christmas or a day that is going to taste wonderful. Definitely two of my favorite ingredients!

1¾ cups sugar

2 tablespoons cornstarch

2 teaspoons lemon peel, either zest or finely shredded (not white part)

¼ cup lemon juice

1 teaspoon lime peel, either zest or finely shredded (not white part)

2 tablespoons lime juice

cup water

4 egg yolks, lightly beaten

4 tablespoons (½ stick) butter, cut into pieces

2 (8-ounce) packages mascarpone or cream cheese, softened ½ cup milk

1 (11-ounce) frozen pound cake, thawed and cubed

½ cup orange, pear, or peach juice

In medium saucepan, stir together 1 cup sugar, cornstarch, lemon peel, lemon juice, lime peel, lime juice, and water. Cook over medium heat, stirring, until thickened slightly and bubbly. Temper egg yolks by adding slowly to juice mixture to prevent curdling. Cook over medium heat until mixture comes to a gentle boil. Cook for 2 minutes and remove from heat. Add butter. Whisk until blended and cover curd with plastic wrap. Refrigerate for 2 hours.

With wooden spoon, beat together cheese, ¾ cup sugar, and milk until smooth. In trifle bowl or deep glass bowl, layer pound cake; orange, pear, or peach juice; cheese mixture; and curd. Repeat layers and refrigerate until ready to serve.

Yield: 8 servings

CANNOLI COOKIES

Filling

4½ cups ricotta cheese

1 cup sugar

1 tablespoon vanilla extract

¼ cup semisweet chocolate chips, coarsely chopped

Pastry Tubes

2½ cups flour

¼ cup sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ cup shortening

2 eggs, beaten

¼ cup cold water

2 tablespoons cider vinegar

1 egg white, lightly beaten

Vegetable oil

Powdered sugar

To make filling, combine cheese, sugar, and vanilla extract. Beat until smooth and fold in chocolate chips. Cover and refrigerate.

To make pastry tubes, combine flour, sugar, cinnamon, and salt. Cut in shortening until mixture is crumbly, the size of peas. Combine eggs, water, and vinegar. Add to flour mixture and stir until dough forms a ball. Divide in half and roll each half on a lightly floured surface to -inch thickness. Cut dough into 6 × 4-inch ovals. Do not try to roll leftover trimmings.

Starting with a long side, roll dough loosely on metal cannoli tubes. Moisten overlapping dough with egg white and press gently to seal. Fry in oil heated to 375 degrees for 1 to 2 minutes. Drain on paper towels. When cool, remove cannoli from tubes and continue to cool. One hour before serving, fill cannoli using a decorator’s bag (or plastic bag with corner cut off) to squeeze cheese mixture into tubes. Sprinkle with powdered sugar.

Yield: 20 cookies

SPRINGERLE

These cookies were such a hit in our family bakeries when I was young. The taste is unmistakable and a favorite at holiday time. Recipes for springerle call for molds, but you can cut yours into squares and enjoy the same great cookie.

4 eggs

2 cups sugar

2 tablespoons butter

2 teaspoons baking powder

¼ teaspoon salt

4 cups flour

¼ cup aniseed

In large mixing bowl, beat eggs until very light. Add sugar and butter, and cream until light and fluffy. In another bowl, mix or sift together baking powder, salt, and flour. Combine with egg mixture. Knead dough until smooth, adding more flour if necessary. Cover and refrigerate for 2 hours.

Roll out dough on lightly floured surface to -inch thickness. Cut into 1½-inch squares. If you have a springerle mold, roll out a second time with mold and trim cookie around mold, removing cookie carefully. Sprinkle aniseed on clean, dry dish towel and place cookies on the seeds. Allow to stand overnight to dry, but do not cover.

Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper. Carefully move cookies to cookie sheet and bake for 12 to 15 minutes. Cool completely and store in airtight tins. The anise flavor intensifies the longer the cookies are stored.

Yield: number of cookies varies, depending on size of molds

BAKED FUDGE PUDDING

This is one of the few recipes from Kentucky’s Best that I decided to include here. Many people have told me that it’s a standby in their kitchens.

2 eggs

1 cup sugar

2 tablespoons flour

2 tablespoons cocoa powder

½ cup (1 stick) butter, melted

½ cup chopped pecans

1 teaspoon vanilla extract

Dash of salt

Whipped cream for topping

Preheat oven to 300 degrees. In large bowl, beat eggs with sugar, flour, and cocoa powder. Mix well. Add butter, pecans, vanilla extract, and salt. Pour into 6 ramekins or a large baking dish, such as a 9 × 9-inch baking pan. Place ramekins or baking dish in a larger pan and fill pan with hot water until halfway up the side of the ramekins. Bake for 50 minutes. Refrigerate for several hours. When ready to serve, top with whipped cream.

Yield: 6 servings

BANANA CREAM PIE

As long as I can remember, this has been my mom’s favorite dessert. Although different from her version, this one is quite good.

Crust

2½ cups graham cracker crumbs

cup sugar

¼ cup mashed banana

4 tablespoons (½ stick) butter, melted

Filling

½ cup sugar

cup cornstarch

¼ teaspoon salt

1½ cups heavy cream

1½ cups milk

3 large egg yolks, lightly beaten

½ vanilla bean, split lengthwise

2 tablespoons butter

1 teaspoon vanilla extract

5 ripe bananas, cut crosswise into ¼-inch slices

To make crust, stir graham cracker crumbs, sugar, and banana in large bowl to blend. Add butter and stir to moisten evenly. Press onto bottom and sides of a 10-inch glass pie dish. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake crust until set and golden pale, about 15 minutes. Cool completely.

To make filling, whisk sugar, cornstarch, and salt in heavy, medium saucepan to blend. Gradually whisk in cream and milk, and then egg yolks. Scrape in seeds from vanilla bean and add vanilla bean. Cook over medium-high heat, whisking, until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl and cool completely, whisking occasionally, about 1 hour.

Spread 1 cup custard over bottom of crust. Top with half the banana slices and then 1 cup custard, covering bananas completely. Repeat layering with remaining custard and bananas. Refrigerate until filling is set and crust softens slightly, at least 8 hours and up to 1 day.

Yield: 8 servings

BLACK FOREST FUDGE TRIFLE

Have you ever made brownies that weren’t quite done in the center or too done around the edges? This solution for fixing flops works wonderfully. Be creative with your choice of pie fillings and chips.

1 8 × 8-inch pan failed brownies, broken into pieces

1 can cherry pie filling

½ cup semisweet chocolate chips

1 (12-ounce) container whipped topping

In 6 to 8 tall glasses or a trifle bowl, layer brownie pieces, pie filling, a few chocolate chips, and whipped topping. Repeat layers, sprinkling a few chips over last layer of whipped topping.

Yield: 6 to 8 servings

COEUR À LA CRÈME

This beauty is time consuming but certainly worth the effort! Make sure that all the ingredients are at room temperature.

2 cups cottage cheese

2 (8-ounce) packages cream cheese

1 cup sour cream

1 cup heavy cream

1 cup and 1 tablespoon sugar

Raspberries, strawberries, or sliced peaches (optional)

Line a Coeur à la Crème heart mold (or a disposable foil heartshaped cake pan, with holes punched in it ¾ inch apart) with a double layer of cheesecloth that overhangs on the sides. Place the mold on a large plate.

In a food processor, process ingredients, except fruit, until mixture is smooth. Pour the mixture into the mold and, using a rubber spatula, smooth the top. Fold excess cheesecloth over the top and refrigerate for 24 hours. Place the mold over a bowl to catch the clear liquid or whey.

When ready to serve, unfold the cheesecloth and invert a serving plate over the mold. Flip the Coeur à la Crème onto the plate. Gently remove the mold and cheesecloth. Cut into squares and, if desired, serve with raspberries, strawberries, or sliced peaches.

Yield: 8 servings
Note: Coeur à la Crème ceramic molds are available at gourmet food shops, but a disposable foil heart-shaped cake pan works just as well.