Orange Blossom Cupcakes

Orange Blossom Cupcakes / Nashville Budget Meals Examiner Elizabeth Jones

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3 eggs
1 ½ cups sugar
1 teaspoon vanilla
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, melted and cooled slightly
½ cup cold water

Preheat the oven to 400 degrees. Grease muffin tins that are 1 ½ inches in diameter. Beat the eggs until very light. Add the sugar gradually, beating until the mixture is well blended. Add ½ cup of cold water and the vanilla. Fold in the sifted dry ingredients. Fold in the melted butter. Fill the muffin tins ¾ full. Bake at 400 degrees for 12 minutes. Immediately remove the Orange Blossoms from the muffin tins and dip them in the Orange Syrup. Drain on a rack.

Orange Syrup

2 ½ white sugar
1 cup orange juice
6 tablespoons lemon juice

Combine the ingredients and bring to a boil. Cool and refrigerate 24 hours before using

Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

CHOCOLATE DIP STRAWBERRIES

Sweets For Your Sweetheart On Valentines Day
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1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

BETTY CROCKER

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.

CHERRY-CHEESE-PINEAPPLE KEBABS

1 can pineapple chunks, well drained, or 1 fresh pineapple, cut into chunks
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks

Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.

Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.

Fruit Cocktail Bars

1 1/2 cups sugar
2 eggs
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
Glaze:
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla

In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.

Makes 2 to 2 1/2 dozen.

Strawberry Pie

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until
smooth. Cook and stir over medium heat until thickened. Stir in small amount of
milk mixture into yolks, then return all to saucepan. Cook, stirring for 2
minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread
half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream
around edge of pie.

Fabulous Fruit Bars (Cookie Mix

Fabulous Fruit Bars (Cookie Mix)

2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3. Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature

Ginger-Peach Dessert

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts (8 cups) peach frozen yogurt, softened
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup finely chopped pecans
2 medium peaches, cut into thin slices


1. Heat oven to 350ºF. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
2. Spread frozen yogurt over cooled crust. Freeze 30 minutes.
3. Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

White Chocolate-Dipped Strawberries

Makes:18 strawberries


1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening


1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Makes:18 strawberries

Stars and Stripes Parfaits

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Directions:
In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Yield: 5 servings.
Taste of Home

Pudding-Topped Fruit Salad

Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh or frozen blueberries, thawed
2 medium ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup green grapes
1 cup seedless red grapes
Fresh mint, optional
Directions:
Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
Reminisce

Strawberry Chiffon Squares

Ingredients
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter or margarine, melted
1 (4-serving) package strawberry flavour gelatine
3/4 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups frozen whole strawberries, thawed and mashed
4 cups miniature marshmallows
1 cup (1/2 pint) whipping cream, whipped
Instructions
In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
In large bowl, dissolve gelatine in water; stir in EAGLE BRAND® and strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator




Notes: Lime Chiffon Squares: Omit strawberry flavour gelatine and strawberries. In large bowl, dissolve 1 (4-serving) package lime flavour gelatine in 1 cup boiling water; stir in EAGLE BRAND®, 1 (8-ounce) can crushed pineapple, undrained and 2 tablespoons lime juice. Proceed as above.

TUXEDOED STRAWBERRIES

Ingredients:
24 to 26 strawberries
1 1/2 cups semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening
1 1/2 cups white chocolate, chopped

Directions:

Line a large baking sheet with wax paper. Wipe strawberries clean. Dry with paper towels.
Place semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl. Microwave on 50% power, or defrost, for 45 seconds. Stir. Repeat until chocolate is soft and shortening is melted. Stir until mixture is smooth. Repeat process with white chocolate and remaining 1 tablespoon shortening.
Holding 1 strawberry by its green top, dip 3⁄4 of berry into melted white chocolate. Let excess drip off. Repeat with remaining berries. Place on prepared baking sheet.
Dip each white chocolate-dipped berry at an angle into melted semi-sweet chocolate, creating one side of the “lapel”. Repeat at an angle on the other side of the berry. Place on prepared baking sheet.
Place a small amount of melted semi-sweet chocolate into a small resealable plastic bag. Cut small tip off one corner. Pipe on buttons and a bowtie. Refrigerate about 1 hour or until chocolate coating is firm.
TIP
Can be prepared up to 8 hours ahead but they are best eaten the same day. Keep refrigerated.
Yield: 24 to 26 strawberries
WWW.CRISCO.COM

Cracker Barrel Old Country Store Fried Apples

Source SOAR Recipe Archive

Ingredients:

6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg

Preparation:

In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg