Spring Mango Trifle

Ingredients:

1/4 tsp vanilla

5 ripe mangoes, peeled, sliced into 1/2 in by 1 1/2 in slices

4 cups heavy cream

6 egg yolks

1/2 cup sugar

Pound cake (Use Duncan Hines Yellow Cake; follow recipe for pound cake with instant vanilla pudding); trim off all crusts

1/2 cup Marsala or another sweet wine

1 cup fresh raspberries

1/4 cup confectioners' sugar

The recipe consists of pound cake drizzled with wine, creme anglaise, mangoes, whipped cream, and raspberries. Serves 8 - 12.

Directions:

Bake cake according to Duncan Hines Yellow Pound Cake recipe and let cool. Remove crusts. Can be prepared 1 day in advance, wrap in plastic wrap and refrigerate.

To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil. Add vanilla, and stir. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and 1/2 c sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.

In a medium bowl, whip the remaining 2 cups cream with the 1/4 c confectioners' sugar.

To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle or glass bowl, and slightly up the sides about 1-inch.

Drizzle the cake with the Marsala or sweet wine. Layer 1/3 of the mango over the top of the cake, then top with 1/3 of the creme anglaise, followed by a 1/3 of the raspberries. Repeat the process, layering the remaining ingredients. Top the dessert with the whipped cream. Decorate with 3 raspberries.

This dessert is fun to make and eat and is a family favorite. The whole family can participate in making the trifle, so younger kids might like to beat the cake batter, whip the cream, and make the layers. You can also use seasonal fruits to fit the different holidays. Please note that hard fruits, such as apples or pears will need to be poached in advance. This dessert looks beautiful on a holiday table displayed in a trifle dish.

Whenever we cook for the holidays, it is always a family project. Cooking has been more of a social event for us even with our friends since college days with everyone joining in for the prep work and the cleaning.

Submitted by Renee

Pumpkin Bread

Ingredients:
1 Cup Oil

3 Cups Sugar

3 Eggs

1 15 oz Can Pumpkin

3 Cups Flour

1/2 Tsp. Salt

1 Tsp. Baking Powder

1 Tsp. Baking Soda

1 Tsp. Cinnamon

1 Tsp. Nutmeg

3/4 Cup Choc Chips, Nuts, or Cranberries

Directions:

Preheat oven to 325

Mix Oil & Sugar, Add Eggs and Pumpkin

Sift (or just mix) Dry Ingredients

Add Wet Ingredients to Dry Mixture

Add Chocolate Chips, Nuts, or Cranberries

Pour into 2 Greased Loaf Pans

Bake 1 hour and 15 min.

My family makes a few batches of this bread every Fall and freezes them so we have some all year long! We all disagree on the best added ingredient. I think the chocolate chips are the best, my brother loves it with cranberries, and my mom with nuts. It ends up being who ever initiates the baking gets to choose! Most often, chocolate chips win! The bread has been used as both breakfast and dessert and has acted as a gift to many family and friends. Pumpkin bread is one of the reasons Fall is my favorite season! Enjoy!

Submitted by Donna

Lemon Chip Cookies

Ingredients:

2 ¾ all-purpose flour

1 cup butter

1 cup granulated white sugar

1 egg

1 tb lemon juice

1 tb water

1 ½ ts shredded lemon peel

¼ ts baking powder

¼ ts salt

1 ounce square semi-sweet chocolate (grated)

Directions:

1. Cream 1 cup of softened butter with 1 cup of sugar.

2. Beat in 1 egg, 1 ½ teaspoon of shredded lemon peel, 1 tablespoon lemon juice, and 1 tablespoon water.

3. In a separate bowl, stir together 2 ¾ cups all-purpose flour,¼ teaspoon baking soda, and ¼ teaspoon salt; stir into creamed mixture.

4. Stir in and 1 ounce square semi-sweet chocolate grated (1/3 cup).

5. Shape into two 9 inch rolls wrap in waxed paper or clear plastic wrap. Chill thoroughly.

6. Cut into ¼ inch slices. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes about 6 dozen.

These are my absolute favorite cookies and dessert of all time. My grandmother has been making them for as long as I can remember, especially for Christmas when the whole family (her husband’s children and grandchildren as well) gets together; eventually, when I was old enough she handed down the recipe to me. It’s not an old family secret, although I have never found the recipe online anywhere when I’ve misplaced my copy. Rather, she found it in a cookbook several decades ago when my father and his two brothers were just kids. The cookies were their favorite too. Now that I am at college, every once and a while, Grandma will send me a wax-paper lined shoebox full of these cookies and my mouth starts instantly watering; although they taste great when I make them, hers still taste better for some magical reason.

Submitted by Kristin

Aunt Chris' Jam Cake

From Clarksville, TN

Ingredients:

1 cup butter 1 teaspoon cloves

2 cups sugar 1 teaspoon cinnamon

1 cup buttermilk 2 cups blackberry jam

5 eggs (separate & beat separately) 1 cup nuts (chopped fine – any type)

1 tablespoon soda (put in milk) 1 cup raisins

4 cups flour 1 cup peach or pear preserves

1 teaspoon allspice 1 cup figs or dates (chopped fine)

Directions:

Cream butter and sugar together. Add spices, nuts, preserves and egg yolks. Stir well. Add flour, and buttermilk with soda. Beat in milk, and then add beaten egg whites. Stir thoroughly. Cook at 300 degrees for 1 hour and 15 minutes if a Bundt pan is used. If cooked in layers, test with toothpick.

Ice when cool with Caramel Icing (below).

Caramel Icing for Jam Cake

Ingredients:

3 cups sugar

1 cup cream

Pinch of soda

½ cup cold water in sugar

2 level tablespoons flour

Directions:

Mix together and boil. Add ½ cup sugar, browned. Add browned sugar and cook until soft ball. Add 2 tablespoons butter and vanilla; also a pinch of salt.

Aunt Chris was one of 9 children and absolutely the family matriarch, although she was not the oldest. We all loved spending time around her kitchen table (and enjoying her wonderful food too!). The "we" includes family, friends, neighbors, members of the local church, friends of friends passing through town. They lived on a 50 acre farm and the door was never locked. She was a wonderful and generous woman and hostess and I am very proud to share one of her favorite recipes with you.

Submitted by Laurene

Bourbon Pumpkin Cheesecake

Ingredients for praline:

• 1/2 cup (packed) golden brown sugar
• 3 tablespoons unsalted butter
• 3/4 cup coarsely chopped pecans

Ingredients for crust:

• 2 cups gingersnap cookie crumbs (about 9 ounces)
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Ingredients for filling:

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 4 large eggs
• 1 15-ounce can solid pack pumpkin
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
• 
  

Directions for praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Directions for crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Directions for filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

This is a recipe that my younger sister Becky and I have been making for the past few Thanksgivings. In my family it was a joke that my mom would always go a little (or more) insane during Thanksgiving, since the whole family usually got together at our house. We got more involved in the cooking and prep in order to make the holiday a more enjoyable for everybody. Once we discovered this recipe, we decided that we HAD to make it. After all, who doesn't love pumpkin around Thanksgiving? And who doesn't love cheesecake? A little bit of bourbon adds great flavor and a sophisticated touch. Though the recipe is a bit involved and time-consuming, my sister and I entertain ourselves while baking it and know that the end result is worth it: after a long Thanksgiving day with the family, this ensures that everyone ends the meal in a good mood!

Submitted by Sarah

Dark Chocolate Covered Strawberries

Ingredients:
1 lb. fresh strawberries (washed and dried)
3/4 cup dark chocolate chips
2 tablespoons skim milk

Directions:
Wash and dry the strawberries thoroughly.
Using low heat, melt the chocolate chips (while slowly adding the
milk) in a glass bowl over a pot of boiling water (double boiler
style).
Stir until smooth and remove from heat.
Hold the berries by their leaves, and dip them into the melted chocolate, covering them 3/4 way up.
Place the dipped berries onto a plate covered with wax paper. Allow to sit and cool.
Indulge!

My boyfriend and I discovered how to make these during our weekly date
nights. They are fun to make together and we can control the kind of
chocolate we're having as opposed to buying them and not knowing these
things. The strawberries maintain a delicious flavor and are still
decently healthy to eat. Hey, a little bit of dark chocolate is good
for the body! We don't feel guilty after dessert! Now we make them for family gatherings and everyone loves them!

Submitted by Annie

Mud Bars

Ingredients:
1 cup flour
1/2 TSP baking soda
1/2 TSP salt
3/4 cup brown sugar
1/2 cup softened butter
1 TSP vanilla
1 egg
2 cups semi sweet chocolate chips
optional: 1/2 cup nuts, some kosher salt, colorful sprinkles

Directions:
Preheat oven to 375. Line 8 x8 pan with foil. Mix flour, baking soda, and salt together. In another bowl, beat butter, brown sugar, and vanilla until creamy. Add the egg and beat well. Gradually add flour mixture. Then stir in 1 1/4 cups chocolate chips, reserving the other 3/4 cup of chips. Add nuts if desired.

Bake about 25 minutes. When dome baking, pour reserved chocolate chips on top evenly. Allow to melt and spread over top. Add either kosher salt for that salty/sweet craving or colored sprinkles. And allow to cool. Cut into bars and enjoy!

My kids love to help make these mud bars. They say the sprinkles make them more festive. When I make them for a more adult palate, I add kosher salt on top- salty/ sweet perfection! There are never leftovers and everyone always asks for the recipe. This is a party mainstay at our house!

Submitted by Gina

Apple Cobbler

Few and simple ingredients. Easy to make, no mixer necessary, and
absolutely delicious!

Ingredients for crumbs:
4 1/2 c. flour
1 c sugar
1 egg + 1 yolk
1 scoop vanilla sugar
1 c. oil

Crumble all the above ingredients by hand or with a fork until it forms
crumbs. Pour half of the crumbs onto the bottom of a 9x13 pan or pie dish
and press down with your hands to form a dough-like consistency. Bake the
dough on 350 degrees for about 7-9 minutes. In the meantime prepare the
apple filling.

Ingredients for apple filling:
10 McIntosh apples
1 c. sugar
2 tsp. cinnamon

Slice the apples thinly into small pieces and add the sugar and cinnamon.
Mix until the apples are evenly coated. Pour the apples into the pan or
pie crust on top of the dough-like bottom. Sprinkle the rest of the
crumbs on top of the apple mixture. Bake at 350 degrees for 45 minutes
to an hour. The longer it bakes the softer the apples become.
For a nice display sprinkle confectionery sugar over the entire cobbler
prior to serving. Serve warm, room temperature, or even cold!

This food quickly became my 2 year-old daughter's favorite food from when
she began eating solids. She would ask me to make her "clobber" all the
time. When I was too busy on a regular weekday I would tell her that we
will make it on the weekend. The food quickly became our weekend
tradition. It's great to make with my daughter, she loves to sprinkle the
crumbs on top - a perfect age-appropriate kitchen helper! We bond every
weekend over making it and I love to watch her enjoy it. We look forward
to it every week. It has become our weekend tradition and who knows how
far it will carry... Oh, and did I mention, that there is no margarine or
butter involved?!

Submitted by Dassi

Pavlova

Ingredients:
3 egg whites
1 pinch of salt
1 cup of white sugar
1 tbsp cornstarch
1 tsp lemon juice
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
1 pint fresh strawberries

Directions:
Preheat oven to 300 degrees. Line pan with parchment paper. Draw a 9 inch diameter circle on the parchment with pencil (it is easiest to trace a circle around a 9 inch pan). In a large bowl, beat eggs on high speed until soft peaks form. Add 3/4 cup of sugar gradually, as you are whipping the ingredients. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup of sugar with cornstarch. Lightly fold into meringue with lemon juice. Spread a layer of the meringue to fit into the circle drawn on the parchment (approximately 1/4 inch thick). With remainder of mixture, spoon swirls around the edges to form a shallow bowl shape. Bake for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar. Whip until thickened. Decorate with strawberries on top.

This yummy New Zealand (sorry, Aussies, it was developed in NZ) marshmallowy confection was developed for the legendary Russian prima ballerina, Pavlova. My dear friend, New Zealander, Susan, introduced it to me years ago - and I haven't stopped making it since!

Submitted by Chef Donna

Besta's Danish Apple Cake

Ingredients:
3 packages Graham Crackers

1/4 pound of butter (one stick)

apple sauce

home made whipped cream

Directions:

1. Melt one stick of butter - we always used salted butter

2. Use rolling pin to crumble graham crackers (fine) FOOD PROCESSOR DOES NOT WORK WELL We would put the graham crackers in a bag and the youngest children would sort of roll the rolling pin back and forth until the crackers were crumbled.

3. Mix the graham crackers crumbs with the butter

4. Layer the graham crackers and apple sauce layer by layer with top and bottom layers being crackers.

5. Keep in refrigerator until you are ready to serve it. It should be eaten right away as the crackers get mushy.

6. Top with whipped cream!

To start with, Besta is short for "Beste'mor" which means "best mother" or Grandmother in Danish. My husband (now 70 years old) used to make this cake with his Besta. It didn't require any baking, so it was a fun thing to make with children. The young children would get to roll the crackers into crumbs and then sprinkle a handful into the bowl. Next they would get to drop spoonfuls of apple sauce on top of the crumbs. This was repeated over and over until the bowl was near full. The final layer was crumbs. This was then placed in the refrigerator to get cold while the whipped cream was being made. Then the children proudly shared it with everyone to enjoy. After you put a scoop or two of the chilled Danish Apple Cake in a bowl, you would top it with some whipped cream.

My mother in law, also Besta, made this wonderful cake with my three children. I would remember hearing the squeals of joy as they "helped" make the cake. It usually resulted in the kitchen being covered with graham cracker crumbs as they assembled their masterpiece.

Now, I have 7 grandchildren. I am also called Besta and I quickly learned how much fun I could have making this cake with even the youngest of my grandchildren. They can really assemble it themselves and love eating it as well. My dog helps by cleaning up the crumbs that hit the floor.. LOL

Of all the fancy deserts that I could serve, nothing lights of the faces of my husband, my children, and my grandchildren as Danish Apple Cake made and proudly served by the grandkids!

Submitted by Karen

Chocolate Chip Cookies!

Ingredients:

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 (12 ounce) package Nestle Semi-Sweet Chocolate Morsels

1 (12 ounce) package Nestle Milk Chocolate Morsels

Directions:

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Jake and Tyler love to help me bake so we decided to make chocolate chip cookies since we are all chocoholics in my house. The recipe itself isn't that special but the fact that they love to help me make and eat it definitely makes it worthwhile!

Submitted by Terri

Pistachio Cake

12-16 slices

Ingredients for cake:
1 package yellow or white cake mix
1 package pistachio pudding mix
3 eggs
1 cup club soda
1/2 cup vegetable oil
1/2 cup walnuts
1/2 cup coconut flakes (optional)

Ingredients for frosting:
1 1/2 cups of cold milk
1 package dream whip
1 package pistachio pudding mix

Directions for cake:
Preheat oven to 350 degrees. Blend all cake ingredients in a large bowl. Beat 2 minutes on medium speed. Pour into greased and floured 10 inch bunt pan. Bake for 50 minutes. Cool for 15 minutes and remove from pan. Cool on a rack.

Directions for frosting:
Blend all frosting ingredients together and beat thick for about 5 minutes. Place frosting on top when cake cools.

This is one of my favorite cakes. My mom and I would make this together in the 60s and 70s. She would make this on birthdays for friends and relatives. This is the cake she made me on my last birthday before she died. I think of my mother every time I make this cake. It always brings back fond memories of my childhood.

Submitted by Aurelia

Chocolate Citrus Biscotti

Ingredients:
* 2 cups all purpose flour
* 3/4 cup fine yellow cornmeal
* 1 1/2 tsp baking powder
* 1 3/4 cup semi-sweet chocolate chips
* 2 tbsp unsweetened cocoa powder
* 1 tsp salt
* 3 large eggs
* 1 cup sugar
* 1 tbsp orange zest
* 1 tbsp lemon zest

Directions:

Preheat oven to 325 degrees. Stir flour, cornmeal, baking powder, and salt in a large bowl. Beat with a mixer the eggs and sugar in another bowl until the mixture is a pale yellow. Add the citrus zest and flour mixture slowly. Dough will become sticky. Let stand for 5 minutes.

Divide the dough in half and make two mounds on a cookie sheet lined with waxed paper. Make sure hands are moist when handling the dough. Each mound should be approx. 11x4. Bake until light brown, approx. 35 mins. Remove, cool for 15 mins, and cut into 1/2" slices.

Arrange biscotti on the same baking sheet, cut side down. Bake again for about 20 mins.

Remove and cool for 5 mins. In a double-boiler, melt the chocolate chips. Dip each cut side of the biscotti into the melted chocolate. Refrigerate the dipped biscottis until chocolate is hardened. Sprinkle cocoa powder over the chocolate for presentation. Enjoy with coffee, tea, or hot chocolate.

I really like this recipe for family baking because its easy, quick, and everyone can help. The ingredients are simple but the taste is amazing. Best part is, you can enjoy it as a family at the table over a hot drink.

Submitted by Kara

Homemade Chocolate Chip Cookies!

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
*SECRET INGREDIENT* 1 (3.4 ounce) package vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chunks

Directions:

• Preheat oven to 350 degrees F. Mix together the dry ingredients (flour, baking soda, pudding mix).
  

• In a different bowl, cream together the butter, brown sugar, and white sugar.

• Stir in the eggs and vanilla extract.

• Blend in the flour mixture.

• Finally, stir in the chocolate chips.

• Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
  

I started to really enjoy baking and cooking during my sophomore year in
college. Everyone loves chocolate chip cookies, so I have always been on
the prowl for that one recipe that I can keep and use forever. I know I
have found a good recipe when my older brother, Jake, actually likes it. I
first made these cookies a few years ago and ever since then he asks me to
make them whenever I am home from college for the weekend. Jake asked me
for the recipe this past Valentine's Day so he could make them for his
special someone (cute, right?). I helped him make the cookies so he could
impress this special girl. I snuck a picture of him in the act! I have a
funny feeling that he probably ate half of them before giving them to the
girl, but either way, making these cookies is something that has been
bringing us together for the past few years, even if I don't get to see
him that often.

Submitted by Rachael