Warm Blueberry Sauce

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This is such a versatile sauce. It can be used on anything ~ ice cream, pancakes, waffles, etc.

Fresh blueberries can be found all year long in many places and even though they can be pricey in the winter, it’s worth it. Frozen would not work very well in this recipe since some of the berries keep their shape and frozen probably would not. I also like this recipe because there is not much sugar in it which makes it a perfect sauce to pour over ice cream.

Warm Blueberry Sauce

Warm Blueberry Sauce

1 1/2 cups fresh blueberries
1/4 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated lemon zest

In a saucepan, combine all the ingredients and bring to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Serve warm over vanilla ice cream. Keep any leftover sauce in the refrigerator and warm in the microwave before using.

Makes 4-6 servings.

Source: Popovers To Panache

Happy Cooking!

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Triple Layer Mud Pie

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My third recipe from Gooseberry Patch’s  new cookbook Hometown Harvest.

GBP Hometown Harvest

If you are a chocolate lover like me, you will LOVE this easy pie.  I used sugar free products where I could and I purchased a Keebler chocolate crust.  I think it would be great on one of those purchased Oreo crusts, too.

I still take crappy pictures of pies ~ that hasn’t gotten any better 🙂

Mud Pie 1

Mud Pie 2

Triple Layer Mud Pie
Submitted by Beth Williamson, Wakefield, RI

3 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
9-inch chocolate pie cookie crust
1/2 cup chopped pecans, toasted
2 cups milk
2 small pkgs instant chocolate pudding
8 ounce container Cool Whip, thawed

In a bowl, stir together the melted chocolate and the 1/4 cup sweetened condensed milk and pour into the crust. Sprinkle pecans over the top.

Combine milk and pudding mixes in a bowl and whisk together for 2 minutes. Spoon 1 1/2 cups of the pudding over the pecans. Set aside.

Stir half of the Cool Whip into the remaining pudding and spread over the chocolate pudding in the crust. Top with the rest of the Cool Whip.

Cover and chill until serving time.

Makes 6 servings.

Happy Cooking!

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Boston Cream Pie from Game Day Fan Fare

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I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins  🙂

Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare.  To enter the giveaway, comment on THIS POST.

game day

You can have 3 chances to win!

This is the last recipe that I tried from this cookbook.  I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix.  I think you could make the cream from scratch as well instead of using pudding mix.  All in all, it’s a delicious recipe!

Boston 1

Boston Cream Pie
Submitted by Flo Burnett, Gage, OK

5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar

In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.

Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.

Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.

Makes 8 to 10 servings.

Boston 2

Happy Cooking!

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Vintage Recipes Series ~ Cream Cheese Squares

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I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years.  If I see someone’s recipe card collection for sale, I just can’t pass it up.  I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf.  I have recipes from the 20s through about 2005 or so.  Some are not vintage but I have no idea what to call them.

Collection

Collection 2

Some recipes are written on the backs of envelopes and some are typed out neatly on cards.  It’s really a treasure trove of someone’s life in the kitchen.  It’s fun to go through them.

I decided that a few times a month, I would pick a recipe, make it, and blog about it.   Many of these recipes have no attribution or even a publishing date and are handwritten.  If it does have any publishing info, I’ll post it.  Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.

Article

As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess.  Luckily, there aren’t too many ingredients.  The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel.  I did a bing search and it looks like Mrs. McDaniel has passed away.

These cream cheese squares are delicious!  They are cheesecake in bar form.  The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much.  One-half cup would be plenty.

Cream Cheese Squares 1

Cream Cheese Squares

1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla

Preheat oven to 350º.

Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.

Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.

Cool and cut into squares.

I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.

Makes 9 bars.

Cream Cheese Squares 2

Cream Cheese Squares 3

Happy Cooking!

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Red Velvet Cream Cheese Brownies

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Oh my ~ these are delicious!  I know red velvet everything is big right now and I don’t usually follow trends but this recipe sucked me in.   I actually made them around Valentine’s Day and I put the recipe aside and forgot about it until I downloaded the pictures and there they were.

I chose to try this recipe because it made the brownies from scratch ~ no boxed brownie mix was involved.  I am trying to stay away from boxed mixes especially since it’s so easy to bake from scratch without all the preservatives.  I also liked that it didn’t use a whole bottle of red food coloring like so may recipes do.  Be careful when using it because it turns everything red.  The only thing I did different from the recipe was to leave out the nuts.

Brownies 1

Red Velvet Cream Cheese Brownies

Brownies:
1 stick butter
1 cup sugar
1 tsp vanilla
1/4 cup unsweetened cocoa powder
pinch of salt
1 tbsp red food coloring
1 tsp white vinegar
2 eggs
3/4 cup flour
1/4 cup toasted almonds

Cream Cheese Layer:
8 ozs cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp vanilla

Preheat oven to 350º. Butter an 8×8 baking pan and set aside.

Brownie layer: Melt the butter either on the stove top or in the microwave and pour into a large mixing bowl. In order, add the sugar, vanilla, cocoa, salt, food coloring, and vinegar, mixing between additions. In an small bowl, whisk the eggs and stir into the cocoa mixture. Fold in the flour until combined. Stir in the walnuts if using. Save 1/4 cup of this mixture and set aside. Pour what’s left into the prepared pan.

Cream cheese layer: Blend the cream cheese, sugar, egg, and vanilla together in a medium bowl. Gently spread this mixture on top of the brownies mixture in the prepared pan.

Using a spoon, drop the remaining cocoa batter over the top of the cream cheese layer. Using the tip of a knife or a skewer, drag it through the cream cheese layer and the dropped batter to create a swirl effect.  Try not to mix in the brownie layer on the bottom as much as you can.

Bake for 30 minutes and allow to cool completely before cutting.

Makes 8 servings

Adapted from Food Network

Brownies 2

Brownies 3

Happy Cooking!

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Chocolate Silk Pie for Pi Day!

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Today is Pi Day (3.14) so I will post a pie.  As I have said many, many times, I am challenged in photographing pies.  I can’t cut them nicely to begin with and I just get mad and take a terrible picture.  Oh well.

This pie is so good and it helps that chocolate pie is one of our favorites.  Don’t leave out the coffee as it really adds to the chocolate flavor.

Chocolate Silk Pie

Chocolate Silk Pie

Pie:

1 baked 9 in pie shell
1 jar marshmallow cream
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 ozs unsweetened chocolate
2 tbsps strong brewed coffee
1 cup heavy cream, whipped

Topping:

1 cup heavy whipping cream
2 tbsps confectioner’s sugar

In a heavy saucepan, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped and pour into crust.

For the topping, beat cream in a large bowl until it starts to thicken. Add the confectioner’s sugar and beat until stiff peaks form.

Spread over filling and refrigerate for at least 3 hours.

Makes 6-8 servings.

Adapted from Taste of Home

Happy Cooking!

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