Desserts
Apple-Spice Angel Food Cake
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with ½ cup of sour cream.
JOAN BUEHNERKEMPER TEUTOPOLIS, ILLINOIS
Teacher, Altamont Community High School, Altamont, Illinois
PREP: 10 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 16 SERVINGS
1 package (16 ounces) angel food cake mix
1 cup water
⅔ cup unsweetened applesauce
½ cup finely chopped pecans, toasted
1 teaspoon apple pie spice
Reduced-fat whipped topping and/or apple slices, optional
1. In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.
Blushing Fruit Tarts with Amaretto Truffle Sauce
I love to see my students discover the trials and triumphs of cooking. Some students have misread a recipe and used ¼ cup of garlic powder instead of ¼ teaspoon!
—DENISE POUNDS HUTCHINSON, KANSAS
Educational Aide for Family and Consumer Sciences, Hutchinson Middle School 7, Hutchinson, Kansas
PREP: 40 MINUTES + CHILLING BAKE: 25 MINUTES + COOLING MAKES: 4 TARTS
2 cups all-purpose flour
3 tablespoons sugar
Dash salt
¾ cup unsalted butter, cubed
2 egg yolks, beaten
¼ cup chopped almonds
3 tablespoons coarse sugar
FILLING
½ cup chopped dried apricots
½ cup dried cranberries
½ cup dried cherries
1 tablespoon sugar
1 cup amaretto, divided
1¼ cups fresh or frozen blueberries
2 teaspoons cornstarch
SAUCE
1 cup white baking chips
½ cup heavy whipping cream
3 tablespoons amaretto
1. Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each portion in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet.
3. Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside.
4. In a small saucepan, combine the apricots, cranberries, cherries, sugar and ¾ cup amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack.
6. Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in amaretto. Cool, stirring occasionally. Drizzle over tarts.
Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Orange & Blackberry Panther Tart
I took this wonderful tart into school for a potluck we had during homecoming. I work with fourth graders and we typically eat at staggered times starting with kindergarten and working our way up to fourth grade. By the time I got to eat lunch, the tart was gone but there was a note left telling me how good it was.
—DIANNA WARA WASHINGTON, ILLINOIS
Staff, Lincoln Grade School, Washington, Illinois
PREP: 25 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 10 SERVINGS
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners’ sugar
2 tablespoons orange marmalade
3 cups fresh blackberries
½ cup macadamia nuts, finely chopped
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
½ cup white baking chips
½ teaspoon shortening
¼ teaspoon apple pie spice
1. On a lightly floured surface, roll dough into a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
2. In a small bowl, combine the cream cheese, confectioners’ sugar and marmalade. Spread over the pastry to within 1¼ in. of edges. Top with blackberries to within 1 in. of cream cheese edge. Fold up edges of pastry over filling, leaving center uncovered.
3. In a small bowl, combine the nuts, sugar, flour and butter; sprinkle over blackberries. Bake at 400° for 35-40 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool.
4. In a microwave, melt the white baking chips and shortening; stir until smooth. Stir in apple pie spice. Drizzle over tart.
Brandy Pear Pie
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust, making for an indulgent treat.
—NICHOLE JACKSON BEVERLY, MASSACHUSETTS
PREP: 1 HOUR 20 MINUTES BAKE: 50 MINUTES + COOLING MAKES: 8 SERVINGS
2½ cups all-purpose flour
½ teaspoon salt
1 cup cold butter
½ cup ice water
FILLING
1 cup raisins
½ cup apple brandy
½ cup sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
4 cups cubed peeled fresh pears
2 tablespoons lemon juice
2 tablespoons butter
1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle.
2. Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside.
3. In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, raisins and ½ teaspoon of reserved liquid.
4. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter.
5. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
6. Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.
“During the school year, I teach third grade. But in the summer, I work as a crew member of a replica privateer schooner. One fall, as my new students and I were getting to know one another, I told the class I worked on a ship, the kind of ship you see in pirate movies. I jokingly told them that I was a pirate. It wasn’t until parent-teacher conferences when a parent said, ‘So, Ms. Jackson, you’re a pirate too? How do you find the time?’ that I realized the students had believed me.”
—NICHOLE JACKSON BEVERLY, MASSACHUSETTS
Teacher, L.D. Batchelder School, North Reading, Massachusetts
Brownie Waffle Sundaes
One of my best friends loves chocolate as much as I do, so these waffle sundaes are one of our top picks for a treat. I make the decadent dessert when we get together to play board games or cards. The crisp chocolate waffles have a hint of cinnamon.
—VICKI DUBOIS MILLTOWN, INDIANA
Teacher, Marengo Elementary School, Marengo, Indiana
PREP/TOTAL TIME: 30 MINUTES MAKES: 8 WAFFLES
2 ounces unsweetened chocolate, chopped
1¼ cups all-purpose flour
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2 eggs
½ cup 2% milk
¼ cup canola oil
1 teaspoon vanilla extract
¼ cup chopped pecans
4 scoops vanilla ice cream
¼ cup chopped pecans, toasted
Hot caramel and/or fudge ice cream toppings
1. In a microwave, melt chocolate; stir until smooth. Cool slightly.
2. In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick).
3. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with ice cream, pecans and ice cream toppings.
Grapefruit Layer Cake
I grew up in Florida where we were constantly trying to use citrus fruit in different ways. This luscious cake was one of my “grapefruit experiments.” A nice, bright citrus taste shines through in every moist bite.
—SARA PLESO SPARTA, TENNESSEE
PREP: 45 MINUTES BAKE: 30 MINUTES + COOLING MAKES: 16 SERVINGS
OVEN-DRIED CITRUS SLICES
2 grapefruit slices
2 orange slices
1 teaspoon sugar
CAKE
¾ cup butter, softened
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon grated lemon peel
3 cups cake flour
3 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
¾ cup 2% milk
½ cup white grapefruit juice
FROSTING
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
2 tablespoons butter, softened
8 cups confectioners’ sugar
2 tablespoons plus 2 teaspoons grated grapefruit peel
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
½ teaspoon vanilla extract
1. Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon peel; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined.
3. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, citrus peels and vanilla; beat until smooth.
5. Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.
Gluten-Free Chocolate Cupcakes
Both my boys, who have food allergies, really love these cupcakes! Because it is budget-friendly, I make my own oat flour by grinding whole oats in my blender.
—DESIREE GLANZER CARPENTER, SOUTH DAKOTA
PREP: 15 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 1 DOZEN
2 cups gluten-free oat flour
1 cup sugar
¼ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup canola oil
1 teaspoon cider vinegar
½ teaspoon vanilla extract
2 teaspoons confectioners’ sugar
1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes 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. Dust with confectioners’ sugar.
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Spiced Chocolate Molten Cakes
This splurge dessert is the kind you just have to linger over. There is nothing better than a chocolate cake with a warm melted center.
—DEB CARPENTER HASTINGS, MICHIGAN
Staff, Hastings Area School System, Hastings, Michigan
PREP/TOTAL TIME: 30 MINUTES MAKES: 2 SERVINGS
¼ cup butter, cubed
2 ounces semisweet chocolate, chopped
1½ teaspoons dry red wine
½ teaspoon vanilla extract
1 egg
2 teaspoons egg yolk
½ cup confectioners’ sugar
3 tablespoons all-purpose flour
⅛ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Additional confectioners’ sugar
1. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla.
2. In a small bowl, beat the egg, egg yolk and confectioners’ sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture.
3. Transfer to two greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake at 425° for 10-12 minutes or until a thermometer inserted near the center reads 160° and sides of cakes are set.
4. Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners’ sugar. Serve immediately.
Pina Colada Cake
As an avid baker, I wanted to create something that was mine and from the heart—a cake that tasted just like the perfect pina colada drink. I feel like I accomplished just that with this recipe.
—STEPHANIE MCSHAN APOPKA, FLORIDA
PREP: 35 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 12 SERVINGS
1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (8 ounces) sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING
1 cup butter, softened
4 cups confectioners’ sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted coconut, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners’ sugar, extract and enough water to achieve a spreading consistency.
5. To assemble, place one cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
“The best part of being a family intervention specialist at Hiawassee Elementary is the opportunity to positively influence the lives of the entire school body. I also use my love of baking to make a difference in the lives of those closest to me. Cooking is a passion that I have always held deep in my heart. I love representing my school with something I love as much as I love working with the kids.”
—STEPHANIE MCSHAN APOPKA, FLORIDA
Teacher, Hiawassee Elementary School, Orlando, Florida
GRAND PRIZE
Chocolate Ganache Peanut Butter Cupcakes
I’ve been baking cakes for years and enjoy trying new combinations of flavors. One day I decided to blend peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine!
—RONDA SCHABES VICKSBURG, MICHIGAN
PREP: 55 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 2 DOZEN
2 cups sugar
1¾ cups all-purpose flour
¾ cup baking cocoa
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
½ cup canola oil
2 eggs
1 teaspoon vanilla extract
FILLING
½ cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
2 to 4 tablespoons 2% milk
GANACHE
2 cups (12 ounces) semisweet chocolate chips
½ cup heavy whipping cream
PEANUT BUTTER FROSTING
1 cup packed brown sugar
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups unsalted butter, softened
⅓ cup creamy peanut butter
1. In a large bowl, combine the first six ingredients. Whisk the buttermilk, coffee, oil, eggs and vanilla until blended; add to dry ingredients. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans. Cool completely.
3. In a bowl, cream the peanut butter, butter, confectioners’ sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip and fill with peanut butter mix. Insert tip into top center of each cupcake; pipe about 1 tablespoon filling into each.
4. Place chocolate chips in a small bowl. Heat cream just to a boil. Pour over chips. Whisk until smooth. Dip top of each cupcake into ganache; place on wire racks to set.
5. In a large heavy saucepan, combine the brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.
6. Add butter, 1 tablespoon at a time; beat well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter until smooth.
7. Place frosting in a pastry or plastic bag with large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.
“Working as the office aide at Sunset Lake Elementary School is special because my daughters and I were once students there.”
—RONDA SCHABES VICKSBURG, MICHIGAN
Staff, Sunset Lake Elementary School, Vicksburg, Michigan
Mocha Chocolate Chip Cheesecake
My mom was known for outstanding desserts, which she served often. One bite of this chocolaty cheesecake brings me back to those special times.
—CARA LANGER OVERLAND PARK, KANSAS
PREP: 1 HOUR BAKE: 1 HOUR + CHILLING MAKES: 16 SERVINGS
1½ cups chocolate wafer crumbs
⅓ cup sugar
6 tablespoons butter, melted
FILLING
½ cup heavy whipping cream
1 tablespoon instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips, divided
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of prepared pan.
3. In a small saucepan, combine cream and coffee granules. Cook and stir until granules are dissolved; set aside to cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in coffee mixture and vanilla. Add eggs; beat on low speed just until combined. Fold in ¾ cup chocolate chips; pour into crust. Sprinkle with remaining chips. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 60-70 minutes 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.
“I have been a first-grade teacher for 10 years. I love teaching kids how to read, how to have successful relationships and become lifelong learners.”
—CARA LANGER OVERLAND PARK, KANSAS
Teacher, Chinn Elementary School, Kansas City, Missouri
Double Cherry Pie
The combination of tart canned cherries and dried cherries makes this pie so yummy. It just might be the best cherry pie I have ever tasted!
—JERRI GRADERT LINCOLN, NEBRASKA
Teacher, Kahoa Elementary School, Lincoln, Nebraska
PREP: 25 MINUTES BAKE: 45 MINUTES + COOLING MAKES: 8 SERVINGS
3 cans (14½ ounces each) pitted tart cherries, undrained
1 cup dried cherries
½ teaspoon almond extract
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.
2. In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.
3. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.
4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Orange Sandwich Cookies
These cookies taste just like the orange Creamsicle treats you remember as a kid. Soft orange cookies are filled with a buttery smooth filling.
—BENITA VILLINES SPRING HILL, TENNESSEE
Teacher, Lewisburg Middle School, Lewisburg, Tennessee
PREP: 30 MINUTES BAKE: 10 MINUTES/BATCH + COOLING MAKES: 28 COOKIES
1 cup butter, softened
4 ounces cream cheese, softened
1¾ cups confectioners’ sugar
½ cup thawed orange juice concentrate
4 teaspoons grated orange peel
½ teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
10 drops yellow plus 2 drops red food coloring
Additional confectioners’ sugar
FILLING
½ cup butter, softened
4 ounces cream cheese, softened
¼ teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoon orange juice concentrate
⅛ teaspoon grated orange peel
1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually beat in confectioners’ sugar. Beat in the orange juice concentrate, peel and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in food coloring. (Dough will be soft.)
2. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in confectioners’ sugar.
3. Bake at 400° for 6-9 minutes or until edges begin to brown. Remove to wire racks to cool completely.
4. For filling, in a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually beat in confectioners’ sugar. Add orange juice concentrate and peel.
5. Spread filling over half of the cookies; top with remaining cookies. Store in the refrigerator.
Devil’s Food Cake
This is my grandmother’s homemade chocolate cake. I remember enjoying it with her whenever she came for a visit. The creamy chocolate custard filling makes it so good.
—BONNIE CAPPER-ECKSTEIN MAPLE GROVE, MINNESOTA
Teacher, Palmer Lake Elementary, Brooklyn Park, Minnesota
PREP: 50 MINUTES BAKE: 30 MINUTES + COOLING MAKES: 12 SERVINGS
4 egg whites
½ cup butter, softened
1¾ cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup baking cocoa
½ teaspoon baking soda
¼ teaspoon salt
1 cup water
PUDDING
1 cup sugar
¼ cup all-purpose flour
½ teaspoon salt
2 cups 2% milk
2 egg yolks, beaten
3 ounces unsweetened chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
FROSTING
1 cup sugar
3 egg whites
3 tablespoons cold water
2 tablespoons light corn syrup
½ teaspoon cream of tartar
⅛ teaspoon salt
1 teaspoon vanilla extract
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
2. Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
5. In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
6. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Peaches & Cream Jelly Roll
Cake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends.
—MALENA COLEMAN ROCKFIELD, INDIANA
Staff, Southwest Parke Community Schools, Montezuma, Indiana
PREP: 20 MINUTES BAKE: 10 MINUTES + CHILLING MAKES: 12 SERVINGS
3 eggs
¼ teaspoon vanilla extract
⅛ teaspoon salt
¾ cup sugar
¾ cup biscuit/baking mix
1 cup heavy whipping cream
¼ cup confectioners’ sugar, divided
3 cups chopped peeled fresh peaches
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; sprinkle with flour and set aside.
2. In a bowl, beat eggs on high speed for 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.
3. Bake at 375° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, in a small bowl, beat cream until it begins to thicken. Add 3 tablespoons confectioners’ sugar; beat until stiff peaks form.
5. Unroll cake; spread half of whipped cream over cake to within ½ in. of edges. Top with peaches and remaining whipped cream. Roll up again. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate for 2 hours.
Almond Cake with Raspberry Sauce
For such a simple cake, the taste is surprisingly delectable and the appearance very elegant. The drizzle of raspberry sauce not only adds to the enjoyment of the dessert, but makes it look beautiful on the plate.
—JOAN SULLIVAN GAMBRILLS, MARYLAND
PREP: 30 MINUTES BAKE: 40 MINUTES + COOLING MAKES: 12 SERVINGS (¼ CUP SAUCE)
1 can (8 ounces) almond paste
¾ cup plus 1 tablespoon sugar, divided
½ cup butter, softened
3 eggs, lightly beaten
1 tablespoon orange liqueur
¼ teaspoon almond extract
¼ cup all-purpose flour
¼ teaspoon plus ⅛ teaspoon baking powder
¼ cup confectioners’ sugar
1 package (10 ounces) frozen sweetened raspberries, thawed
1. Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.
2. In a large bowl, combine the almond paste, ¾ cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined.
3. Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.
4. Invert cake onto cake plate; remove parchment paper. Sprinkle with confectioners’ sugar.
5. Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard the seeds.
6. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to ¼ cup. Serve with cake.
“I have worked as the secretary at Piney Orchard Elementary since December 2006. I never cease to be amazed at the staff’s dedication and willingness to go above and beyond for the students and create a true sense of community. We see children come and go, succeed and struggle, laugh and cry. We get to know the families well and feel we are an integral part of their lives.”
—JOAN SULLIVAN GAMBRILLS, MARYLAND
Staff, Piney Orchard Elementary School, Odenton, Maryland
Peanut Butter-Chocolate Cheesecake
When I think of this specialty cheesecake, three words come to mind: “decadent,” “fun” and “delicious.” One bite and you’ll agree this dessert is pure bliss.
—JULIE RUBLE CHARLOTTE, NORTH CAROLINA
Teacher, Woodlawn School, Mooresville, North Carolina
PREP: 1 HOUR BAKE: 1 HOUR + CHILLING MAKES: 12 SERVINGS
32 Nutter Butter cookies
⅓ cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 ounces semisweet chocolate, melted
3 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
4 eggs, lightly beaten
PEANUT BUTTER MOUSSE
1½ teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
3 tablespoons creamy peanut butter
2 tablespoons sugar
2 egg yolks
GARNISH
3 ounces semisweet chocolate, chopped
Chocolate curls and sweetened whipped cream, optional
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 60-65 minutes 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.
5. For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is dissolved.
6. Meanwhile, in a saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
7. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan.
8. For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.
Lime Muffins with Coconut Streusel
Looking for a way to dazzle brunch guests? A dozen of these tempting gems should do the trick. The coconut-macadamia nut streusel is the perfect complement to the fresh lime flavor.
—TERESA GRISSOM ZIONSVILLE, INDIANA
Staff, Union Elementary School, Zionsville, Indiana
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 1 DOZEN
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
¾ cup (6 ounces) key lime yogurt
1 egg
¼ cup butter, melted
2 teaspoons key lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla extract
TOPPING
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons flaked coconut
2 tablespoons finely chopped macadamia nuts
2 tablespoons butter, melted
1. In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime peel and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full.
2. In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Pumpkin Pecan Custard
My family loves the flavor of pumpkin pie, but this is a delicious, creamy, healthier alternative, and we don’t miss the crust at all. It firms up as it cools.
—ABBY BOOTH COWETA, OKLAHOMA
PREP: 20 MINUTES BAKE: 35 MINUTES + CHILLING MAKES: 8 SERVINGS
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) reduced-fat evaporated milk
¾ cup egg substitute
⅓ cup packed brown sugar
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon salt
TOPPING
3 tablespoons all-purpose flour
3 tablespoons brown sugar
½ teaspoon ground cinnamon
2 tablespoons cold butter
½ cup chopped pecans
1. In a large bowl, combine the first nine ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
2. Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custard. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
3. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Cranberry Bars with Cream Cheese Frosting
When I place a pan of these bars in the teachers’ lounge and come back after the last bell, the pan is always empty. You’ll have the same results at potlucks and other gatherings. The white chips and cranberries make the bars seem extra special.
—MIRELLA HACKETT CHANDLER, ARIZONA
Teacher, San Marcos Elementary School, Chandler, Arizona
PREP: 30 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 4 DOZEN
¾ cup butter, softened
1 cup sugar
¾ cup sour cream
2 eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup white baking chips
1 cup dried cranberries
½ cup chopped walnuts
FROSTING
2 packages (8 ounces each) cream cheese, softened
¼ cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup dried cranberries, chopped
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in the chips, cranberries and walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Fold in cranberries. Spread over the top. Cut into bars. Refrigerate leftovers.
Lemon Curd Chiffon Pie
Although I volunteer in the classroom, I have a special interest in helping in the kitchen, lunchroom and school garden as a way to promote healthy living. My refreshing Lemon Curd Chiffon Pie is deceptively light and incredibly luscious.
—CALLIE PALEN-LOWRIE LOUISVILLE, KENTUCKY
Volunteer, Fireside Elementary School, Louisville, Kentucky
PREP: 30 MINUTES BAKE: 10 MINUTES + CHILLING MAKES: 8 SERVINGS
9 whole graham crackers, broken into large pieces
½ cup chopped pecans
3 tablespoons sugar
¼ teaspoon vanilla extract
⅛ teaspoon salt
5 tablespoons butter, melted
FILLING
1½ cups heavy whipping cream
3 tablespoons sugar
3 teaspoons vanilla extract
1 jar (11 ounces) lemon curd
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
1½ teaspoons unflavored gelatin
⅓ cup lemon juice
1 tablespoon limoncello
BERRY SAUCE
½ pint fresh raspberries
½ pint fresh blueberries
½ pint fresh strawberries
¼ cup sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice
1 tablespoon raspberry liqueur
1. Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended.
2. Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack.
3. In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon peel until blended; set aside.
4. Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream mixture; pour into the crust. Refrigerate for 3 hours or until set.
5. In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds.
6. Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.
Gluten-Free Rhubarb Bars
Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free.
—LAURA WILSON VIRGINIA, MINNESOTA
PREP: 20 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 3 DOZEN
2 cups gluten-free all-purpose baking flour
1 teaspoon baking powder
½ cup cold butter
2 eggs, beaten
3 tablespoons 2% milk
5 cups sliced fresh or frozen rhubarb, thawed
1 package (3 ounces) strawberry gelatin
TOPPING
1 cup sugar
1 cup gluten-free all-purpose baking flour
½ cup cold butter
1. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
2. For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Black Forest Fudge Sauce
I’ve used this velvety fudge sauce studded with cherries for years, and everyone raves about its addicting taste. This fudge sauce is so scrumptious that I could just eat it with a spoon!
—LINDA PACE LEE’S SUMMIT, MISSOURI
Teacher, Meadowmere Elementary School, Grandview, Missouri
PREP/TOTAL TIME: 15 MINUTES MAKES: 24 SERVINGS (2 TABLESPOONS EACH)
2 cups (16 ounces) sour cream
1 cup sugar
1 cup baking cocoa
1 jar (6 ounces) maraschino cherries, drained and chopped
3 teaspoons vanilla extract
¼ teaspoon almond extract
Ice cream
1. In a small heavy saucepan, combine the sour cream, sugar and cocoa. Cook and stir over medium-low heat until sugar is dissolved and mixture is smooth. Stir in cherries and extracts. Serve warm over ice cream. Refrigerate leftovers.
French Toast Cupcakes
As a fourth-grade teacher at Pendergast Elementary School, I find fulfillment in knowing I’m helping my students reach their greatest potential. I also enjoy baking for my fellow colleagues. If I wasn’t a teacher, I would like to own my own bakery.
—JENNY WEAVER GLENDALE, ARIZONA
Teacher, Pendergast Elementary School, Phoenix, Arizona
PREP: 25 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 1½ DOZEN
½ cup butter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1⅓ cups buttermilk
MAPLE BUTTERCREAM FROSTING
½ cup butter, softened
¼ cup shortening
½ cup maple syrup
Dash salt
2½ cups confectioners’ sugar
6 bacon strips, cooked and crumbled, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 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.
3. For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.
Chocolate-Filled Cream Puffs
I make my cream puffs every year for the birthday of one of our counselors. He adores them, as does everyone else. In fact, I have to triple the batch when I take them to school.
—DIANA VOLAND MARTINSVILLE, INDIANA
Staff, Martinsville Middle School, Martinsville, Indiana
PREP: 40 MINUTES + FREEZING BAKE: 25 MINUTES/BATCH MAKES: 3 DOZEN
1 cup water
½ cup butter, cubed
1 cup all-purpose flour
4 eggs
CHOCOLATE CREAM FILLING
¾ cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
½ teaspoon salt
2 cups 2% milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
Hot fudge ice cream topping and citrus sugar, white chocolate shavings or confectioners’ sugar, optional
1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze in airtight containers for up to 2 months.
To use frozen cream puffs: Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp.
3. For filling, in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes without stirring.
5. To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners’ sugar if desired.
Editor’s Note: Citrus sugar can be made by pressing grated citrus peels into sugar to release their oils. Store citrus sugar in an airtight container at room temperature for 2-3 weeks or until the flavor diminishes.
Chocolate-Coffee Bean Ice Cream Cake
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and was a huge hit with the group.
—KAREN BECK ALEXANDRIA, PENNSYLVANIA
PREP: 15 MINUTES + FREEZING MAKES: 12 SERVINGS
1¾ cups chocolate wafer crumbs (about 28 wafers)
¼ cup butter, melted
2 quarts coffee ice cream, softened
⅓ cup chocolate-covered coffee beans, finely chopped
2¼ cups heavy whipping cream
1 cup plus 2 tablespoons confectioners’ sugar
½ cup plus 1 tablespoon baking cocoa
½ teaspoon vanilla extract
Chocolate curls and additional chocolate-covered coffee beans
1. In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes.
2. In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
3. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)
4. Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.
Family-Favorite Peanut Butter Cake
My grandmother and aunts made this for family gatherings to go along with fresh homemade ice cream. I now share it with my family and friends during special gatherings.
—KEITH GABLE GODDARD, KANSAS
Teacher, Oak Street Elementary School, Goddard, Kansas
PREP: 20 MINUTES BAKE: 15 MINUTES + COOLING MAKES: 24 SERVINGS
½ cup creamy peanut butter
6 tablespoons butter, cubed
1 cup water
2 cups all-purpose flour
1½ cups sugar
½ cup buttermilk
¼ cup unsweetened applesauce
2 eggs, lightly beaten
1¼ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
FROSTING
¼ cup butter, cubed
¼ cup creamy peanut butter
2 tablespoons fat-free milk
1¾ cups confectioners’ sugar
1 teaspoon vanilla extract
1. In a large saucepan, bring peanut butter, butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, buttermilk, applesauce, eggs, baking powder, vanilla, salt and baking soda until smooth.
2. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
3. In a small saucepan, melt butter and peanut butter over medium heat; add milk. Bring to a boil. Remove from the heat. Gradually whisk in confectioners’ sugar and vanilla until smooth. Spread over warm cake. Cool completely on a wire rack. Refrigerate leftovers.
Strawberry Shortcake Cookies
Strawberry shortcake is one of my favorite desserts, so I thought it would be great to capture all that wonderful flavor in a cookie. The pastry-like treat is topped with pink strawberry frosting.
—ALLISON ANDERSON AVONDALE, ARIZONA
PREP: 35 MINUTES + CHILLING BAKE: 15 MINUTES/BATCH + COOLING MAKES: 2 DOZEN
2 cups all-purpose flour
½ cup sugar
Dash salt
⅔ cup cold butter
2 tablespoons water
1 teaspoon vanilla extract
FROSTING
½ cup butter, softened
¾ cup fresh strawberries, sliced
2 tablespoons 2% milk
5 cups confectioners’ sugar
Additional sliced fresh strawberries, optional
1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Cover and refrigerate for 1-2 hours or until firm.
2. On a lightly floured surface, roll out to ¼-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
3. Bake at 325° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat the butter, strawberries and milk until combined. Gradually add confectioners’ sugar; beat until blended. Spread over cookies; garnish with additional sliced strawberries if desired.
Chocolate Ganache Cake with Raspberry Sauce
“Divine” and “heavenly” are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like chocolate.
—LAURA MOORE PRESCOTT, ARIZONA
PREP: 1 HOUR BAKE: 25 MINUTES + COOLING MAKES: 16 SERVINGS
2 pounds semisweet chocolate, chopped
1¼ cups butter, cubed
8 eggs
¼ cup all-purpose flour
GANACHE
2 cups (12 ounces) semisweet chocolate chips
¾ cup heavy whipping cream
SAUCE
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon orange extract
CHOCOLATE WHIPPED CREAM
1 cup heavy whipping cream
3 tablespoons sugar
2 tablespoons baking cocoa
½ teaspoon vanilla extract
1. Grease a 10-in. springform pan and dust with baking cocoa; set aside.
2. In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan.
3. Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up.
4. For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides.
5. For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds.
6. In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract.
7. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.
“On my first day as the office clerk at WTS, I learned that my best childhood friend taught one of the school’s fifth-grade classes. We had lost contact over 35 years ago! It’s one reason this school is special to me.”
—LAURA MOORE PRESCOTT, ARIZONA
Staff, Washington Traditional School, Prescott, Arizona
White Chocolate-Coconut Layer Cake
To create this heavenly dessert, I took a recipe I had been making for years and added my own touches. I added fresh peaches and macadamia nuts to the batter and substituted white chocolate for dark. My family gives the results “thumbs up.”
—DARL COLLINS MARKLEVILLE, INDIANA
Teacher, Blackford High School, Hartford City, Indiana
PREP: 25 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 12 SERVINGS
8 ounces white baking chocolate, chopped
¾ cup butter, softened
1½ cups sugar
⅛ teaspoon salt
4 eggs
1 teaspoon coconut extract
2½ cups cake flour
6 teaspoons baking powder
1¼ cups 2% milk
1 cup frozen unsweetened sliced peaches, thawed and finely chopped
½ cup macadamia nuts, chopped, toasted
FROSTING
6 ounces white baking chocolate, chopped
¼ cup heavy whipping cream
1 cup butter, softened
½ teaspoon coconut extract
4 cups confectioners’ sugar
1 cup flaked coconut, toasted
¼ cup macadamia nuts, chopped, toasted
1. Line three 8-in. round baking pans with parchment paper; coat paper with cooking spray and set aside.
2. In a small bowl, melt chocolate; set aside.
3. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
4. Pat peaches dry with paper towels. Fold in the peaches, chocolate and macadamia nuts. Divide among prepared pans.
5. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
6. For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, cream butter and extract until light and fluffy; add cooled chocolate mixture. Gradually beat in confectioners’ sugar.
7. Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.
Carrot Cake Cupcakes
This recipe is so special to me because it was passed down from my grandmother to my mother and now to me. This family classic is now often requested for any type of work function.
—LEANN SCHMID COVINGTON, KENTUCKY
Teacher, Camp Ernst Middle School, Burlington, Kentucky
PREP: 25 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 28 CUPCAKES
2 cups sugar
1¼ cups canola oil
3 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
FROSTING
4 ounces cream cheese, softened
¼ cup butter, softened
2½ cups confectioners’ sugar
1 tablespoon 2% milk
1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 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.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Full-of-Goodness Oatmeal Cookies
I love to bake, and bring in extra treats to leave in the faculty lounge for my colleagues. To avoid being blamed for ruining their diets, I came up with this healthier version of the classic oatmeal cookie. Snacking on these is a good choice instead of a guilty indulgence.
—SHARON BALESTRA BLOOMFIELD, NEW YORK
PREP: 35 MINUTES BAKE: 10 MINUTES/BATCH MAKES: 6 DOZEN
2 tablespoons hot water
1 tablespoon ground flaxseed
1 cup pitted dried plums, chopped
1 cup chopped dates
½ cup raisins
⅓ cup butter, softened
¾ cup packed brown sugar
1 egg
2 teaspoons vanilla extract
½ cup unsweetened applesauce
¼ cup maple syrup
1 tablespoon grated orange peel
3 cups quick-cooking oats
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1. In a small bowl, combine water and flaxseed. In a large bowl, combine the plums, dates and raisins. Cover with boiling water. Let flaxseed and plum mixtures stand for 10 minutes.
2. Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Beat in the applesauce, maple syrup and orange peel. Combine the oats, flours, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Drain plum mixture; stir plum mixture and flaxseed into dough.
3. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 8-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
“This recipe began as a writing assignment between my fifth-grade student, Joey Johnson, and myself. Joey likes to cook, and he and I enjoy talking about recipes. When I got the email about the opportunity to submit a recipe for a Taste of Home contest, I challenged Joey to write up a recipe.”
—SHARON BALESTRA BLOOMFIELD, NEW YORK
Staff, Bloomfield Elementary School, Bloomfield, New York
Chocolate-Hazelnut Cream Pie
We’ve all seen peanut butter pies, so why not kick it up a notch and try a Nutella pie? This rich dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a banana hazelnut cream pie.
—ANNA SMITH NORTH SALT LAKE, UTAH
Teacher, Central Davis Junior High, Layton, Utah
PREP: 20 MINUTES BAKE: 15 MINUTES + CHILLING MAKES: 8 SERVINGS
16 Oreo cookies
¼ cup butter, melted
1 package (8 ounces) cream cheese, softened
¾ cup Nutella
½ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
TOPPING
¼ cup heavy whipping cream
1 tablespoon light corn syrup
2 teaspoons butter
⅛ teaspoon salt
2 ounces semisweet chocolate, finely chopped
2 tablespoons chopped hazelnuts, toasted
1. Place cookies in a food processor; cover and pulse for 1-2 minutes or until mixture resembles fine crumbs. Add butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. pie plate.
2. Bake at 350° for 13-15 minutes. Cool on a wire rack for 30 minutes.
3. Meanwhile, in a large bowl, beat the cream cheese, Nutella, confectioners’ sugar and vanilla until smooth.
4. In a small bowl, beat whipping cream until stiff peaks form; fold into cream cheese mixture. Pour into pie crust. Refrigerate for 30 minutes.
5. In a small saucepan over medium heat, bring the cream, corn syrup, butter and salt to a boil. Remove from the heat; add chocolate. Cover and let stand for 5 minutes; stir until smooth. Set aside to cool to room temperature. Spread over pie. Garnish with hazelnuts. Chill for 1 hour.
Ricotta Pie with Chocolate and Raspberry
My grandmother recalls that each generation has added and perfected a new little twist on this family favorite. My mother upped the chocolate factor, and I added the thin layer of raspberry to give it a tangy twist.
—STEPHEN DEBENEDICTIS WAKEFIELD, MASSACHUSETTS
Teacher, Lynch Elementary School, Winchester, Massachusetts
PREP: 1 HOUR BAKE: 30 MINUTES + COOLING MAKES: 6 MINI PIES
3 cups all-purpose flour
1 cup plus 2 tablespoons butter
3 egg yolks
3 tablespoons cold water
RASPBERRY LAYER
1½ cups fresh or frozen raspberries, thawed
¼ cup sugar
2 tablespoons cornstarch
1 cup semisweet chocolate chips
FILLING
1½ cups ricotta cheese
2 tablespoons all-purpose flour
1½ teaspoons vanilla extract
2 eggs
½ cup sugar
FINISHING
1 egg white
2 tablespoons coarse sugar
1. Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic and refrigerate.
2. Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside.
3. Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips.
4. In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells.
5. Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar.
6. Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
Almond-Chocolate Crescents
A sweet chocolate filling and pretty drizzle allow these breakfast rolls to double as a standout dessert, too. Watch a platter of them disappear fast!
—ROXANNE O’BRIEN LYNDHURST, VIRGINIA
PREP/TOTAL TIME: 30 MINUTES MAKES: 8 ROLLS
¼ cup almond paste
¾ cup semisweet chocolate chips
1 tablespoon shortening
1 tube (8 ounces) refrigerated crescent rolls
1. Divide almond paste into eight portions; shape each into a small log. Set aside. In a microwave, melt chocolate chips and shortening; stir until smooth.
2. Unroll crescent dough; separate into triangles. Spread each with 1 tablespoon chocolate mixture; set aside remaining mixture for drizzling. Place one portion almond paste at wide end of each triangle. Roll up and place point side down 2 in. apart on an ungreased baking sheet; curve ends to form a crescent.
3. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire rack to cool completely. Drizzle with reserved chocolate mixture.
Toffee Cheesecake Tiramisu
I teach music and chorus at Gorham Middle School. The best part of my position is the subject I teach. It is ever changing, always interesting and fun. Helping students understand and create music, whether it is through singing harmonies in chorus, playing a riff on the guitar or creating a soundtrack for a movie on their laptops, is truly rewarding.
—TRACY WHEELER BRIDGTON, MAINE
Teacher, Gorham Middle School, Gorham, Maine
PREP: 30 MINUTES + CHILLING MAKES: 12 SERVINGS
1¼ cups brewed espresso
4 tablespoons rum, divided
4 tablespoons coffee liqueur, divided
1 package (7 ounces) crisp ladyfinger cookies, divided
1 carton (8 ounces) whipped cream cheese
1 carton (8 ounces) mascarpone cheese
½ cup sugar
1 cup heavy whipping cream, whipped
2 teaspoons baking cocoa, divided
¾ cup toffee bits
1. Cool espresso to room temperature. In a shallow bowl, combine the espresso, 2 tablespoons rum and 2 tablespoons liqueur. Quickly dip 12 cookies in half of the espresso mixture. Arrange in an ungreased 11-in. x 7-in. dish.
2. In a large bowl, combine the cream cheese, mascarpone cheese, sugar, remaining rum and liqueur. Fold a fourth of the whipped cream into the cream cheese mixture, then fold in remaining whipped cream.
3. Spoon half of cream cheese mixture over ladyfingers; spread evenly. Dust with 1 teaspoon cocoa. Repeat layers. Sprinkle with toffee bits. Cover and refrigerate for at least 4 hours or overnight.
Editor’s Note: This recipe was prepared with Alessi brand ladyfinger cookies.