Raspberry Syrup: Freeze Dried Berry Recipe

Recipe found here.

Raspberry Syrup
(makes about 2 cups)

1 1/2 C. freeze dried raspberries
2 C. water
1/2 C. sugar
1 T. lemon juice

Blend ingredients in blender. If you want it warm, make sure to transfer it to a microwave safe container and heat until warmed through.

Banana Cupcakes with Honey Cinnamon Frosting

photo credit: marthastewart.com

These recipes comes from marthastewart.com

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Honey-Cinnamon Frosting

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey Cinnamon Frosting

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Vanilla Cupcakes

photo credit: cupcakequeen @ flickr.com

Vanilla Cupcakes

1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs
1/2 cup whole milk
1/2 cup of plain yogurt
2 tsp. vanilla extract

Preheat your oven to 350 and line your cupcake pan with cupcake liners.
In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.

In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!

With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it. Original recipe found here

Great with the buttercream frosting recipe:

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

Tropical Ambrosia

* 5 large egg yolks
* 2/3 cup sugar
* 3/4 cup frozen passion fruit pulp (such as Goya), thawed
* 1/2 cup (1 stick) unsalted butter, cut up
* Pinch salt
* 1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed
* 1 mango, peeled
* 3 kiwi, peeled
* 1/2 fresh pineapple, peeled and cored
* 1 can (15 ounces) mandarin oranges
* 1 cup sweetened flaked coconut, plus more for garnish
* 1 frozen pound cake (10.75 ounces), thawed
* 2 cups plus 1 tablespoon mini marshmallows
* 1 cup raspberries

Directions

1. Passion Fruit Curd: Combine egg yolks, sugar, passion fruit pulp, butter and salt in a small saucepan. Cook over medium heat for 8 minutes, stirring constantly, or until mixture thickens and registers 160° on an instant-read thermometer. Note: Do not let the mixture come to a boil or it will curdle.

2. Transfer mixture to a medium-size bowl set over an ice bath (a larger bowl filled with ice and cold water). Stir with a wooden spoon until chilled.

3. Fold whipped topping into chilled curd. Cover with plastic wrap and refrigerate until ready to assemble.

4. Assembly: Cut mango into 3/4-inch chunks. Cut 1 kiwi in half lengthwise, then crosswise into 1/4-inch-thick slices. Cut remaining kiwis into 1/2-inch chunks. Cut pineapple into 1/2-inch-thick slices, then cut slices into 3/4-inch chunks.

5. Drain mandarin oranges. Set aside about 14 pieces of the nicest looking oranges and pineapple and all of the kiwi slices. Toss remaining mango, kiwi chunks, oranges and pineapple with 1 cup coconut to blend (makes about 6 cups).

6. Cut cake into 1/2-inch-thick slices (14 total). Using a 1-1/2-inch round cookie cutter, cut a semicircle from the bottom edge of each cake slice. Cut remaining pound cake scraps into 3/4-inch pieces.

7. Spread 1 cup of the fruit mixture in an even layer on the bottom of trifle dish. Arrange a row of the reserved kiwi slices, cut-edge down, along bottom, pressed against the side of dish. Add reserved pieces of pineapple in between each kiwi slice and mandarin oranges on top of kiwi. Set aside 1 cup of the fruit mixture; spread remaining fruit into the serving dish. Spread level.

8. Sprinkle 2 cups of the mini marshmallows in an even layer on top of fruit, making sure they reach the side of the dish. Place raspberries in a single layer along outer edge of dish. Add any leftover berries to the reserved fruit.

9. Place the semicircles of pound cake on top of raspberries, straight-side down, pressing against the side of the dish. Add the cubed pound cake scraps to help support the semicircles. Press down slightly so top is level.

10. Spread passion fruit curd evenly over cake layer. Mound remaining chopped fruit on top and sprinkle with remaining 1 tablespoon mini marshmallows. Garnish with coconut. Refrigerate at least 1 hour or until ready to serve.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
Make It


PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

FOR THE CAKE

* 1 (18 1/4 ounce) betty crocker white cake mix
* 1 1/4 cups water
* 1/3 cup oil
* 3 egg whites

FOR THE LEMON CREAM FILLING

* 1 (8 ounce) package cream cheese, softened
* 2 cups powdered sugar
* 4 teaspoons lemon juice
* 1 cup heavy cream

FOR THE CRUMB TOPPING

* 1/2 cup flour
* 1/2 cup powdered sugar
* 1/4 cup cold butter
* 1/2 teaspoon vanilla extract
* powdered sugar (for garnish)

Directions

1. If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
2. TO MAKE CAKE:.
3. Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
4. Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
5. Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

6. TO MAKE THE LEMON CREAM FILLING:.
7. In a medium-size bowl, combine cream cheese and 2 cups powdered sugar in a with an electric mixer until smooth. Mix in lemon juice.
8. In a large bowl with an electric mixer on high whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

9. TO MAKE THE CRUMB TOPPING:.
10. In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

11. TO ASSEMBLE THE CAKE:.
12. When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
13. Refrigerate for at least 3 hours before serving.

14. TO SERVE:.
15. Cut into slices; dust with powdered sugar.

BETTY’S LEMON SQUARES

1 CUP FLOUR
½ CUP BUTTER
¼ CUP POWDERED SUGAR
2 EGGS
1 CUP SUGAR
½ TSP. BAKING POWDER
¼ TSP. SALT
2 TBSP. LEMON JUICE

HEAT OVEN TO 350 DEGREES. MIX THOROUGHLY FLOUR, BUTTER AND POWDERED SUGAR. PRESS IN UNGREASED SQUARE PAN. BAKE 20 MINUTES. BEAT REMAINING INGREDIENTS ABOUT 3 MINUTES OR UNTIL LIGHT AND FLUFFY. POUR OVER HOT CRUST. BAKE ABOUT 25 MINUTES OR UNTIL NO IMPRINT REMAINS WHEN TOUCHED LIGHTLY IN CENTER. COOL, CUT INTO SQUARES.

GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

1 BOX PREPARED GINGERBREAD MIX, PREPARED TO PKG. DIRECTIONS FOR CAKE
8 OZ. CREAM CHEESE, SOFTENED
½ CUP CANNED PUMPKIN PUREE
¼ TSP. GRATED NUTMEG
1 ORANGE, ZESTED
½ TSP. VANILLA
3 ½ CUPS POWDERED SUGAR

HEAT OVEN TO 375 DEGREES. DIVIDE PREPARED CAKE MIX INTO MUFFIN TINS AND BAKE FOR 20 MINUTES. BEAT CREAM CHEESE, PUMPKIN, NUTMEG, ORANGE ZEST, AND VANILLA WITH HAND MIXER AT MEDIUM SPEED. BEAT IN SUGAR UNTIL FROSTING IS FLUFFY. FROST CUPCAKES AFTER COOLED.

CARAMEL CORN

1 CUBE BUTTER
½ CUP DARK KARO SYRUP
2 CUPS BROWN SUGAR

HEAT MIXTURE OVER MEDIUM HOT UNTIL BOILING. POUR OVER POPCORN.

COFFEE CAKE

¾ CUP BUTTER, SOFTENED FILLING:
1 CUP SUGAR ½ CUP BROWN SUGAR
3 EGGS 1 ½ TSP. CINNAMON
1 ½ TSP. VANILLA MIX TOGETHER
½ CUP LIGHT MOLASSES
3 CUPS FLOUR
1 ½ TSP. BAKING POWDER
2 TSP. BAKING SODA
¼ TSP. SALT
1 1/3 CUPS SOUR CREAM

HEAT OVEN TO 350 DEGREES. GREASE SQUARE PAN. COMBINE BUTTER, SUGAR, EGGS, VANILLA, AND MOLASSES IN LARGE MIXER BOWL. BEAT ON MEDIUM SPEED FORE 2 MINUTES. MIX IN FLOUR, BAKING POWDER, SODA, AND SALT ALTERNATELY WITH SOUR CREAM. SPREAD 1/3 BATTER IN PAN. SPRINKLE WITH 1/3 FILLING. REPEAT 2 TIMES. BAKE 55 TO 60 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

CARROT CAKE

MIX WELL:
2 CUPS SUGAR
4 EGGS
1 ½ CUPS OIL

MIX TOGETHER:
2 CUPS FLOUR (SIFTED)
¼ TSP. SALT
2 TSP. BAKING SODA
1 TSP. CINNAMON
½ TSP. ALLSPICE

MIX BOTH MIXTURE TOGETHER AND ADD:
3 CUPS RAW CARROTS (GRATED)

PUT IN A LARGE 9 *13 PAN AND BAKE AT 375 DEGREES FOR 45 TO 50 MINUTES.

FROSTING FOR CARROT CAKE
1 BOX POWDERED SUGAR
8 OZ. CREAM CHEESE, SOFTENED
1 STICK BUTTER
2 TBSP. VANILLA
MIX WELL AND FROST CAKE

JACKIE’S PEANUT BUTTER PIE

CRUST:
1 CUP OREOS, CRUSHED
½ CUP OATMEAL COOKIES, CRUMBLED
2 TBSP. BUTTER

MELT BUTTER, MIX WITH OTHER INGREDIENTS, PRESS INTO 9-INCH PAN.

FILLING:
1 QUART OF VANILLA ICE CREAM SOFTENED
½ CUP CREAMY PEANUT BUTTER
1 CUP CRUMBLED UP OATMEAL COOKIES
1/3 CUP PEANUT BUTTER CHIP (OPTIONAL)
2 TBSP. MINIATURE SEMI-SWEET CHOCOLATE CHIPS (OPTIONAL)

IN A LARGE BOWL FOLD ICE CREAM AND PEANUT BUTTER TOGETHER UNTIL BLENDED. STIR IN OATMEAL COOKIE CHUNKS AND PEANUT BUTTER AND CHOCOLATE CHIPS. SPREAD IN PREPARED CRUST. FREEZE FOR 3 TO 4 HOURS. MAY TOP WITH COOL WHIP, CARAMEL SAUCE, OR BANANA SLICES.

MERINGUE

2 EGG WHITES
4 TBSP. SUGAR
FEW GRAINS OF SALT
1 TSP. LEMON JUICE

ADD SALT AND LEMON JUICE TO EGG WHITES AND BEAT UNTIL FROTHY. ADD SUGAR BY THE TSP. BEAT UNTIL MERINGUE HOLDS FIRM PEAKS. SPREAD ON COOLED PIE. SWIRL TO EDGES AND BAKE IN 350 DEGREE OVEN ABOUT 10 MINUTES OR UNTIL LIGHTLY BROWN.

CHEESECAKE

2-8OZ. PKGS. CREAM CHEESE
1 CUP SUGAR
3 TSP. VANILLA
¾ TSP. LEMON JUICE
3 EGGS

AFTER BAKING CRUST, REDUCE HEAT TO 300 DEGREES. BLEND PIE INGREDIENTS AND OUR INTO CRUST. BAKE 1 HOUR OR UNTIL FIRM. THEN MIX 1 PINT SOUR CREAM, 7 TBSP. SUGAR, AND 2 TSP. VANILLA. POUR OVER 2 PIES AND COOK FOR 1 MORE MINUTE.

GRAHAM CRAKER PIE CRUST
1/3 TO ½ CUP MELTED BUTTER
3 TBSP. BROWN SUGAR
12 GRAHAM CRACKERS
MIX WITH HANDS AND MOLD INTO PIE PAN

GRANDMA'S PISTACHIO CAKE

1 YELLOW CAKE MIX
1 BOX PISTACHIO INSTANT PUDDING
½ CUP ORANGE JUICE
½ CUP WATER
½ CUP OIL
4 EGGS

BLEND TO MOISTEN. BEAT 2 MINUTES AT MEDIUM SPEED. POUR ¾ BATTER IN WELL GREASED AND FLOURED BUNDT PAN. ADD ¾ CUP CHOCOLATE SYRUP TO REMAINING BATTER AND MIX WELL. POUR REMAINING BATTER IN PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR. COOL 10 MINUTES AND REMOVE

ICING FOR GINGERBREAD HOUSES

3 EGG WHITES (ROOM TEMP.)
½ TSP. CREAM OF TARTAR
1 LB. POWDER SUGAR (3 CUPS)

BEAT UNTIL STIFF

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

GRANDPA'S CHOCOLATE PIE

1 LARGE PKG. CHOCOLATE PUDDING (COOK AND SERVE)
3 CUPS MILK
1/3 CUP CHOCOLATE CHIPS
2 TBSP. BUTTER

COOK TOGETHER. STIR EVERY 3 MINUTES.
MAKE GRAHAM CRACKER CRUST FIRST. POUR ON TOP OF GRAHAM CRACKER CRUST IN A PIE TIN. CHILL.

LUCY’S BROWNIES

MIX TOGETHER:
½ CUP BUTTER (MELTED)
1 CUP SUGAR
1 TSP. VANILLA
2 EGGS

MIX TOGETHER AND ADD TO ABOVE MIXTURE:
½ CUP FLOUR
1/3 CUP COCOA
¼ TSP. BAKING POWDER
¼ TSP. SALT

HEAT OVEN TO 350 DEGREES. POUR BATTER INTO A GREASED 9 INCH SQUARE PAN. COOK FOR 25 MINUTES. IF YOU DOUBLE THE RECIPE PUT IN A 9 * 13 PAN.

FRUIT PIZZA

1 PILLSBURY SUGAR COOKIE DOUGH
*PRESS OUT WITH FINGERS ON PIZZA PAN (LINE PAN WITH FOIL FOR EASY REMOVAL). COOK FOR 10-12 MINUTES. LET COOL.
8 OZ. CREAM CHEESE
1 ½ CUPS COOLWHIP
½ CUP POWDERED SUGAR

WHIP TOGETHER AND SPREAD ON COOLED PIZZA.
CUT UP STRAWBERRIES, KIWI, PINEAPPLE, MANDARRIN ORANGES, BANANAS, GRAPES, ETC. CUT INTO 12 PIECES AND SERVE.