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Sugared Almond Bites

January 23
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Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Ingredients
topping
Servings: mini cookies
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine almond paste, flour, salt, sugar. Cut in the chilled butter. Gently combine the unbeaten egg yolk until blended. Divide dough into six portions.
  3. With floured hands, roll each portion of dough into a 12 inch long rope. Keep flouring hands if sticking. Lay all six ropes side by side to make a square.
  4. Combine the sugar and almond paste into a crumbly mix for the topping. Brush the dough ropes with the beaten egg white and sprinkle the topping over top. Pat gently to adhere the topping to the dough.
  5. Cut across all the 6 rolls to create 1 inch pieces. Place on a cookie sheet (un greased) and bake for approximately 12 minutes or until lightly browned but still soft. Cool and serve. Also freezes well.
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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Spicy Jalapeno Mango Margarita

April 5
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Spicy Jalapeno Mango Margarita
Print Recipe
Servings Prep Time
2 drinks 10 minutes
Servings Prep Time
2 drinks 10 minutes
Spicy Jalapeno Mango Margarita
Print Recipe
Servings Prep Time
2 drinks 10 minutes
Servings Prep Time
2 drinks 10 minutes
Ingredients
Servings: drinks
Instructions
  1. Char the jalapenos over a flame until blackened. Reserve one for garnish and slice the other(s) removing the stem.
  2. Rim two cocktail glasses with a lime and dip in the chili seasoning. Set aside.
  3. In a cocktail shaker filled with ice, add the charred jalapeno and a few chunks of mango. Use a muddle or wooden spoon to press flavor from the jalapeno and mango.
  4. Add in tequila, Cointreau, lime juice, and mango juice and shake until well chilled. Pour into glasses with crushed ice or cubes.
  5. Garnish with a skewer of mango and charred jalapeno sprinkled with seasoning if desired. Can add a lime slice to the edge of the glass.
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Pink Hot Chocolate

March 10
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Pink Hot Chocolate
Print Recipe
Servings Prep Time
8-10 servings 10 minutes
Servings Prep Time
8-10 servings 10 minutes
Pink Hot Chocolate
Print Recipe
Servings Prep Time
8-10 servings 10 minutes
Servings Prep Time
8-10 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Blend white chocolate chips in a blender or food processor until they're ground into a chunky powder resembling a crumble. Freezing the chips beforehand will help the blending process.
  2. Combine the white chocolate crumble and the rest of the ingredients in a bowl, stirring to blend the color.
  3. Store in an airtight container. For gifts, package the mix in a mason jar and top with mini mallows. Add an airtight lid and give as a gift.
  4. Use 3-4 teaspoons of the mix per 1 Cup hot water or milk. (to taste)
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Raspberry Cream Cheese Frosting

January 18
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Raspberry Cream Cheese Frosting
Print Recipe
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Raspberry Cream Cheese Frosting
Print Recipe
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Ingredients
Servings: cupcakes or 1 cake
Instructions
  1. Beat butter and cream cheese in a blender until creamy.
  2. Add the confectioners sugar and milk until you reach your desired consistency. Can thin with extra milk if needed.
  3. Add the raspberry powder a teaspoon at a time until you reach your preferred taste.
  4. Frost your cookies or cakes. Can store extra frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature before frosting.
Homemade Raspberry Powder
  1. You can make your own raspberry powder by grinding a 1 ounce package of freeze-dried berries in a spice grinder or food processor. Use a sieve to strain and remove any bits of the seeds. Discard the seeds and store the powder in an airtight bag or spice jar.
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No Churn Ice Cream

August 24
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No Churn Ice Cream
Print Recipe
Servings Prep Time
10-12 servings 15 minutes
Passive Time
6 hours
Servings Prep Time
10-12 servings 15 minutes
Passive Time
6 hours
No Churn Ice Cream
Print Recipe
Servings Prep Time
10-12 servings 15 minutes
Passive Time
6 hours
Servings Prep Time
10-12 servings 15 minutes
Passive Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Place a loaf pan or 6 cup container in the freezer to chill.
  2. Add the sweetened condensed milk, vanilla, and 10 of the crushed sandwich cookies to a large bowl. Stir and set aside. (reserve approximately 2 crushed cookies for topping, optional)
  3. In another bowl, beat the whipping cream until soft peaks form. Do not over whip the cream. Fold approximately one cup to the milk mixture to incorporate. Gently fold remaining cream in until just blended and pour into your chilled container.
  4. Cover and chill in the freezer for about 6 hours or until firm. Add the extra toppings just before serving.
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Southern Peach Cobbler

July 20
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Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Ingredients
Cobbler Topping
Sugar Topping
Servings: Servings
Instructions
  1. Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
  2. In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
  3. Remove peaches from the oven and drop spoonfuls of the batter over the top.
  4. Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.
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Aunt Sarana’s Chocolate Cake

October 20
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Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Ingredients
Chocolate Cake
Almond Cream Cheese Icing
Servings: loaf cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together to blend well. (not critical if you forget to sift)
  3. Add all other ingredients, adding the hot water mixed with the baking soda last.
  4. Beat or mix with spoon until blended.
  5. Bake in a greased loaf pan 40-45 minutes or until a pick comes out clean. For a 9 x 9 square pan, bake appx. 35 minutes. For 12 cupcakes, bake 15-20 minutes checking often.
  6. Cool completely before frosting.
Almond Cream Cheese Icing
  1. Beat butter and cream cheese until smooth. Add almond extract and then confectioners sugar one cup at a time until you reach the consistency you desire. You can add the teaspoons of milk in between sugar, and add more if icing gets too thick.
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No-Bake Cheesecake

September 23
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No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
Ingredients
Crust
Filling
Servings: cake
Instructions
Crust
  1. Put cracker crumbs, sugar and melted butter in a large bowl and stir until blended. It will look a bit like wet sand. Press into the bottom & up the sides of a 9" spring form pan or in the bottoms of individual containers such as small mason jars or ramekins. chill 10 minutes
Filling
  1. Beat the cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and mix until no lumps remain. Pour into prepared crust or crust containers and chill for 4 hours.
  2. Top with berries or any favorite pie filling or dessert topping. Store in refrigerator for up to 3 days. If the filling is not setting firm, freeze for 2 hours. Don't add toppings until ready to serve.
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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