"Just Desserts"!Page 2 Please come back soon! and Thanks for visiting:>)Pattianne"Enjoy"Just Desserts page 1Recipes Page 1Country Kitchen Recipe Index Page Since a lot of us use cake mixes..I thought I would add some information about cakes mix baking in the first text box.. Highlight your recipe Copy and Paste to notepad then print out. Recipe #1 Infortmation on Baking with Cake Mixes For a fluffier cake, add 1 tablespoon of meringue powder. Instead of water called for on the box use other liquids for added flavor. Some examples: Use milk instead of the water called for on the cake mix box. It makes a denser cake and it adds nutritional value. Use lemon-lime soda to enhance the citrus flavor in a lemon cake. Orange juice always works well in an orange cake. Chocolate milk or flavored soda works great with a chocolate cake mix. Exchange some of the liquid with chocolate syrup. Instead of vegetable oil use melted and cooled real butter for a richer cake. Pattianne's Tip: If useing water in cake mix try 1 tsp.- 1 1/2 tsp vodka mixed with the water, for a nice moist cake. I tried this and it turns out nice and moist! Enhance the cake flavor with extracts. Adding a teaspoon of vanilla or other coordinating flavored extracts to the cake mix won't make your cake batter overly wet. If more extract is desired, exchange it for some of the other liquid used in the mix. Pattianne's Country Kitchen Recipe #2 Kitchen Sink Cake (with frosting) Cake: 2 cups all purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons baking soda 1/2 teaspoon salt 1 cup vegetable oil 1 cup granulated white sugar 1 cup firmly packed light brown sugar 4 large eggs 1-1/2 cups finely grated carrots (about 2 large - see Note) 1/2 cup canned crushed pineapple, drained 2 medium ripe bananas, mashed 1/2 cup chopped pecans 1 cup raisins, soaked in hot water for 30 minutes, then drained and patted dry Frosting: 8 ounces cream cheese, room temperature 1-1/2 cups powdered sugar 1/4 teaspoon cinnamon 1 teaspoon pure vanilla extract Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil or grease and flour pan. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside. In a large bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined. Whisk in carrots, pineapple, and bananas. Add dry ingredients to wet ingredients a third at a time until incorporated. Fold in pecans and raisins. Pour batter into prepared pan and spread evenly. Bake 40 to 45 minutes or until tester in center of cake comes out clean. Cool to room temperature. For frosting: Beat cream cheese, powdered sugar, and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Pattianne's Country Kitchen Recipe #3 Ozark Pudding This dessert is best served warm. You may skip the rum, if you wish. 1/3 cup all-purpose flour 1-1/4 teaspoons baking powder 1/8 teaspoon salt 1 large egg 3/4 cup sugar 1 teaspoon pure vanilla extract 1/2 cup chopped apples (Granny Smiths work well) 1/2 cup chopped pecans or walnuts 1 cup heavy cream, whipped, or 1 cup heavy cream (see Note) 1/4 cup dark rum Preheat oven to 325 degrees F. Grease and flour a 1-quart baking dish. In a large bowl, whisk together flour, baking powder, and salt. Transfer to a piece of wax paper. In same bowl, beat egg well on medium speed of an electric mixer. Add sugar and beat until light and lemony looking. Stir in vanilla. Add dry ingredients and mix well. Fold in apples and pecans or walnuts. Pour mixture into prepared baking dish and bake in center of oven 30 minutes or until just set. Top with whipped cream with rum beaten in, or cream with rum added, just before serving. Best served slightly warm. Makes 8 servings. Note: Instead of whipping the cream, you can mix the liquid cream with the rum to serve as a sauce. Per serving: 265 calories, 58 percent calories from fat, 3 grams protein, 26 grams carbohydrates, 1 gram total fiber, 17 grams total fat, 67 milligrams cholesterol, 118 milligrams sodium. Pattianne's Country Kitchen Recipe #4 Chocolate Cloud Cake 8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter, cut into pieces, softened 6 large eggs: 2 whole, 4 separated 1 cup sugar 2 Tablespoons cognac or Grand Marnier (optional) (try Orange Brandy) optional Grated zest of 1 orange (optional) Whipped Cream Topping: 1-1/2 cups heavy cream, well chilled 3 Tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Unsweetened cocoa powder, for sprinkling Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Makes 8 to 12 servings. Pattianne's Country Kitchen Recipe #5 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 cup Creme de menthe 24 oz Cream cheese; softened 1 tsp. Cinnamon, ground 2 cups Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen Back to Top Recipe #6 Broiled Banana Chocolate Pudding 2 cups Skim milk 1 pk Reduce calorie instant chocolate pudding 1 med Banana peeled and thinly sliced 2 tsp. Packed brown sugar In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn. Pattianne's Country Kitchen Recipe #7 Deluxe Bread Pudding "YUMMY"!! 3 cups bread cubes 4 cups scalded milk 3/4 cup white sugar 1 tablespoon butter 1/2 teaspoon salt 4 eggs, lightly beaten 1 teaspoon vanilla extract raisins (optional) Sauce: 1 cup white sugar 1/2 cup butter 1/2 cup heavy cream 1 teaspoon vanilla extract Preheat oven to 350 degrees F* (175 degrees C). Butter an 8x8-inch glass baking dish. Soak bread in hot milk for five minutes. Add 3/4 cup sugar, 1 tablespoon butter, salt, eggs and 1 teaspoon vanilla to bread mixture and stir well. Pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 60 minutes. Cool on wire rack. While pudding cools: In a large saucepan over medium heat, combine 1 cup sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread pudding while warm.'ENJOY"!! Pattianne's Country Kitchen Recipe #8 Caramilk Pie 12 large marshmallows 1/2 cup (125 mL) milk 3 Caramilk bars 1/2 cup (125 mL) whipping cream 20 Oreo cookies or Graham Cracker crust Butter Melt together the marshmallows, milk and chocolate bars. Let cool. Whisk the whipping cream and add to the cooled mixture. Grease a pie plate with a bit of butter and cover with crushed Oreo cookies. Pour in the marshmallow mixture. Cover with plastic wrap and let cool until serving. Pattianne's Country Kitchen Recipe #9 Brownie Truffle Bars 6 oz (175 g) bittersweet chocolate, chopped 1/2 cup (125 mL) butter, cubed 1 cup (250 mL) packed brown sugar 3 eggs 2 tsp (10 mL) vanilla Pinch salt 1 cup (250 mL) quartered walnuts 1/2 cup (125 mL) all-purpose flour Truffle Icing: 6 oz (175 g) bittersweet chocolate, chopped 1/4 cup (50 mL) whipping cream 1/2 tsp (2 mL) vanilla Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes. In separate large bowl, whisk together sugar, eggs, vanilla and salt; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours. Truffle Icing: In heatproof bowl over saucepan of hot (not boiling)water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.) Pattianne's Country Kitchen Recipe #10 Chocolate Brownies 1/4 cup (65 mL) vegetable oil 4 squares (120 g) semisweet chocolate 3/4 cup (190 mL) milk 1/2 cup (125 mL) sugar 1 egg 1-1/4 cup (315 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) chocolate chips Preheat the oven to 350 F (180 C). Melt the chocolate in a double boiler. Meanwhile, combine all the other ingredients, except the chocolate chips. Add the melted chocolate. Pour the batter into a square ovenproof baking dish. Sprinkle the top of the mixture with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Serve while the brownies are still warm with a scoop of vanilla ice cream. Pattianne's Country Kitchen Back to Top Recipe #11 Easy One Bowl Brownies 2 Cups Sugar 1 1/3 Cup Flour 1 tsp. Salt 3/4 Cup Cocoa Powder 2/3 Cup Vegetable Oil 4 Eggs 2 tsp. Vanilla 1/2 Cup Chopped Nuts Combine in large bowl and pour into greased and floured 13" x 9" pan. Bake at 350 for 20-25 minutes. Pattianne's Country Kitchen Recipe #12 Wafer Wonder Cake 2 Sticks Butter (Softened) 2 Cups Sugar 6 Eggs 1 Box (11 Oz.) Vanilla Wafers (Crushed) 1/2 Cup Milk 1/4 Cup Flaked Coconut (or to taste) 1 Teaspoon Vanilla 1 Cup Whole Pecans Cream butter and sugar well. Add one egg at a time, beating well after each one. Add wafers, milk, coconut, vanilla and mix well. Mix in whole pecans slowly (try not to crush them). Pour mixture into a well greased 9" x 13" glass/ceramic pan and bake 350 for 1 hour & 30 minutes or until golden brown. When finished baking, serve by itself or with a whipped cream topping! Pattianne's Country Kitchen Recipe #13 Lemon Pie So Easy & so delicious! 1 8" frozen Pie Crust 3 Eggs 1 medium lemon, quartered & seeded 1 1/4 cup sugar 2 Tbsp. lemon juice 1/4 cup melted butter Pre-heat oven to 350 F*. Blend eggs, lemon, sugar & lemon juice in Blender til smooth. Add 1/4 cup melted butter (cooled) to above mixture. Pour all into preheated crust & bake in 350 F* oven; Serve with ice cream, yogurt or whipped cream. Pattianne's Country Kitchen Recipe #14 Easy Sour Cream Cake 1/2 cup Butter; softened 1 cup Sugar 2 Eggs 2 cup Sifted cake flour 1 cup Sour cream 1/2 tsp. Vanilla 1 tsp. Baking soda 1 tsp. Baking powder Preheat oven to 350°. Grease an 8" square pan. Combine all ingredients; bake 40 minutes. Cool in pan on wire rack 15 minutes before removing from pan to cool completely. From Joan Surrey, B.C. Thank-you Joan! Pattianne's Country Kitchen Recipe #15 Lemon Cream Pie 1 cup water 1/2 cup milk 1 1/2 cup sugar 1/4 tsp. Salt 1 1/2 Tbsp. lemon rind, grated Mix in saucepan: Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream. Pattianne's Country Kitchen Back to Top Recipe #16 Dirt Pie (with cream cheese) Easy 1 cup powdered sugar 1/2 stick soft butter 8 oz. cream cheese 2 sm. boxes French vanilla instant pudding 3 cups milk 12 oz. Cool Whip 1 1/4 lbs. Oreo cookies Cream together. Use blender to pulverize cookies (cream and all). Cream together powdered sugar, butter and cream cheese. Mix pudding with 3 cups milk instead of 4 as package says. Fold together pudding, Cool Whip and cream cheese mixture. Put one layer of cookie dirt in bottom, pour cream cheese mixture over this. Cover up the cream cheese mixture with the remaining cookie dirt and decorate as you wish. "ENJOY"!! Pattianne's Country Kitchen Recipe #17 Lemon Icebox Pie Easy! 1 cup graham cracker crumbs 1/2 tbsp. brown sugar 1 oz. melted butter or margarine Dash of cinnamon 4 egg yolks 2 cans sweetened condensed milk 7 oz. lemon juice Mix together graham crumbs, sugar, cinnamon and butter: Press into 9 inch pie pan, chill. Mix together rest of ingrediants: Pour into crust, chill thoroughly. Pattianne's Country Kitchen Recipe #18 Rolled Oat Cake Quick/Easy 1 cup rolled oats 1 cup boiling water 1/2 cup butter 2 cups brown sugar 1 cup flour 1 tsp. soda, dissolved in a little hot water 2 eggs 1 cup raisins, cut FINE Pour boiling water over oats, let stand 10 mins. Add butter, let stand 10 mins. more. Add remaining ingredients. Bake in 350 *F. oven. Pattianne's Country Kitchen Recipe #19 Zucchini Cream Pie EASY/"YUMMY" Recipe #19 1 1/2 cups zucchini peeled, seeded and sliced 1 cup evaporated milk 2 cups white sugar 1 egg 3 Tbsp. margarine 3 Tbsp.all-purpose flour 1 tsp. vanilla extract 1 pinch salt 1 9 inch pie crust (can use frozen thawed) 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set. Serves 8 "ENJOY"! From Terry Calgary, Alberta Thank-you Terry! Pattianne's Country Kitchen Recipe #20 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Diabtic/Low calorie: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. 1 Cup water 1/3 Cup canola oil 2 Cups flour 2 Cups sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 tsp. baking soda 1 large egg white, well beaten Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 Tbsp. margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 tsp. vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Pattianne's Country Kitchen Back to Top Recipe #21 Impossibly Easy Toffee Bar Cheesecake 1/4 cup milk 2 teaspoons vanilla 2 eggs 3/4 cup packed brown sugar 1/4 cup Original Bisquick® mix 2 packages (8 oz each) cream cheese, cut into 16 pieces, softened 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped 1/2 cup caramel topping Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. From Val from Delta B.C.Canada A delicious recipe "Thankyou"! Val Pattianne's Country Kitcehn Recipe #22 Surprise Dessert 1 1/2 cup milk 1 (3 oz.) pkg. cream cheese, softened 1 (3-3/4 oz.) pkg. instant vanilla pudding mix 4 cups angel food cake cubes 1 (13-14 oz.) can crushed pineapple, drained 1 (2 oz.) pkg. dessert topping mix In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6. Pattianne's Country Kitchen Recipe #23 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country Kitchen Recipe #24 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 c Creme de menthe 24 oz Cream cheese; softened 1 ts Cinnamon, ground 2 c Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen Recipe #25 Sponge Cake #1 Easy! 1 cup cake flour 1 tsp baking powder 1/4 tsp salt 5 eggs 1/2 teaspoon cream of tartar 3/4 cup sugar 1 tsp almond extract Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 35-40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares. Pattianne's Country Kitchen Back to Top Recipe #26 French Crepe Recipes **See Note Basic Crepe Batter Recipe: Pâte à Crèpes… Thin, light, and luscious! Easy/Simple to make, and wonderful to eat! Preparation Time: 5 minutes Cooking Time: about 30 minutes Ingredients (for about 15 crepes): 2 cups Flour 2 1/2 cups Whole Milk 4 Eggs 2 tbsp. Butter (melted) Pinch of Salt 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional) Vegetable Oil (for pan) How to Prepare Batter: Sift flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in Butter. Voilà! The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk. How to Prepare Crepes: Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds. Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum! Variations: Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite! Serving Ideas: Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again. If you prefer, you can also top your crepe and then roll it up like a tortilla. Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once. **NOTE: RECIPES TO FOLLOW Pattianne's Country Kitchen Recipe #27 Divine Chocolate Banana Coconut Extravaganza Crèpes Choco-Banane-Coco… This luscious mix literally melts in your mouth… enjoy! Prep Time: 15 minutes 8 crepes (batter instructions RECIPE #26) 8 oz. Semi-Sweet Baking Chocolate (or your favorite high quality dark chocolate with 70% cocoa content) 1 cup Crème Fraîche (or heavy cream) 3-4 Bananas 1/3 cup Shredded Coconut Chocolate or Vanilla Ice-Cream (optional) Break chocolate into small pieces. Melt the chocolate in a double boiler and then add cream, stir well, and remove from heat. Place Crepes on individual plates. Line one half of each crepe with chocolate, and then banana slices. Then fold empty half over. Pour more chocolate on top and sprinkle with coconut. If you want, add a scoop of ice cream. Serve right away. Voilà! Bon Appétit! Pattianne's Country Kitchen Recipe #28 Succulent Cinnamon Pear Crèpes aux Poires Fondantes… Delicious crepes that will melt in your mouth! Prep Time: 25 minutes 8 crepes (batter instructions RECIPE #26) 4 Pears (peeled and cut into slices or cubes) 2 Cinnamon Sticks (or powder) 3/4 cup Dry White Wine 1 tbsp. Butter Vanilla Ice-Cream Whipped Cream (optional) Sauté pears in white wine with cinnamon over a medium-high flame. When most of the liquid has disappeared and the pears are cooked, stir in butter. Spread crepes onto individual plates and cover one half of each crepe with pears. Fold over other half. Top with vanilla ice-cream and if you want, a little cinnamon powder and whipped cream. Serve right away! Voilà Bon Appétit! Pattianne's Country Kitchen Recipe #29 Creamy Marscapone and Strawberry Trifle Crème de Marscapone aux Fraises… The marscapone is lightly flavored with lemon and the strawberries make for a perfect marriage of flavor and texture... Enjoy! Prep Time: 10 Minutes 2 cups Marscapone Cheese 1 cup Strawberries>BR> 1/4 cup Granulated Sugar 3 tbsp. Milk 2 tsp. Balsamic Vinegar 2 tbsp. Honey 1 Lemon In a bowl, stir the marscapone, sugar, and milk together. Shred a little bit of the lemon rind, and stir it into the marscapone mixture. Cut strawberries into quarters. Mix together the honey and vinegar. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries. Repeat until finished. Then pour a little honey and vinegar sauce over the top. Serves 4. Voilà! Variations: You can use any other berries along with the strawberries, or any other fruit. You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose. Serving Ideas: Even though this dessert can be made in about 10 minutes, do not underestimate its elegance... so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! Of course, you can also prepare this dessert in one large serving dish. Fact: Marscapone cheese is of course Italian, but is more and more commonly used in French desserts. Pattianne's Country Kitchen Recipe #30 Chocolate Banana Flan Délice au Chocolat et aux Bananes… A creamy, extra "chocolatey" treat! Looks beautiful and tastes even better! Preparation Time: 15 minutes Cooking Time: about 20 minutes 7 oz. Semi-Sweet Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa) 2 Eggs 2/3 cup Crème Fraîche (or heavy cream) 1/2 cup Whole Milk 2-3 Bananas 1 tbsp. Butter (room temperature) Rum Powdered Sugar to decorate Butter and Granulated Sugar for baking dish Preheat oven to 350°F. Chop chocolate into small pieces and put in a bowl. Heat up cream and milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth. Stir in butter until smooth. Once batter is cool, add eggs, and whisk well. Butter and sugar a baking dish (or a flan dish). Cut bananas into thick slices. Line the bottom of baking dish with bananas. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. Take out of oven and sprinkle top with rum and powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. Serve Warm. Voilà! Serves 4-6. Tip: You can prepare this dessert ahead of time. Add rum and powdered sugar, and bake additional 5 minutes right before serving! Pattianne's Country Kitchen Back to Top Recipe #31 French Hot Chocolate… Mmmm! Chocolat à l'Ancienne… Tastes amazing, feels amazing. Prep Time: 10 minutes 28 fl. oz. Whole Milk 7 oz. Unsweetened Baking Chocolate 1 cup Crème Fraîche (or heavy cream) 1/3 cup Granulated Sugar Pinch of Powdered Vanilla (optional) 2 Tbsp. Cocoa Powder (for top) 1 1/2 cup Fresh or Canned Whipped Cream (for top) Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth. Pour into mugs and serve with whipped cream and powdered cocoa. Voilà! NOTE: If you are making your own whipped cream: Take 1 1/2 cups of chilled heavy cream and whip until firm. Put in refrigerator and then make the recipe for the hot chocolate. Serves 4. Variations: For a lighter version, just use milk. For a Spanish flavor, add 1 - 2 tsp. of cinnamon. If you like your hot chocolate recipes very sweet, try adding a teaspoon (or two!) of vanilla sugar. If you have a really strong sweet tooth, add caramel!!! Serving Ideas: Traditionally, French hot chocolate is served in a couple of different ways: For breakfast. In which case you would want to serve it in a bowl, so that you can dip your toasted bread into it -- it's delicious and I highly recommend that you try this, either for breakfast or for a special snack. Or you can serve hot chocolate with different pastries and French chocolates, such as truffles. Pattianne's Country Kitchen Recipe #32 Blueberry White Chocolate Bread Pudding 1/4 cup sugar 1 1/2 cups milk 2 eggs 1/2 tsp vanilla 1/2 cup heavy cream 1 1/2 oz white chocolate 1 cup blueberries 2 cups dried bread Pre heat oven to 350 F*. Butter six custard cups. Put a few berries in bottom of each custard cup. Place bread into 1/2 full. Put a few more blueberries in each cup. Fill with bread to top of cup. Heat cream and place chocolate in hot cream, let stand. Combine milk,sugar and vanilla, stir in hot cream and chocolate, pour mixture over the bread to cover. Place in a 9x12 baking pan and cover dishes 2" with warm water, bake for 30 min or until cake tester comes out clean. Serve warm with fresh whipped cream. Pattianne's Country Kitchen Recipe #33 Pistachio Cake Easy! One 18-1/4 ounce yellow cake mix 4 eggs 1 cup club soda 2 boxes (3.4 ounce) instant pistachio pudding, divided 1/4 cup vegetable oil 1 pound white pistachio nuts (walnuts or pecans will work), lightly toasted and crushed 1-1/2 cups milk 1 envelope (1-1/2 ounce) envelope of powdered whipping cream Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt* or tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing. Keep cake in the refrigerator. NOTE: For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and then ice. Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake. Pattianne's Country Kitchen Recipe #34 7-UP Pound Cake 2 sticks margarine 1/2 cup vegetable shortening 3 cups sugar 5 eggs 1 teaspoon lemon extract 3 cups all-purpose flour 1 (7-ounce) bottle 7-UP Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition. Bake for 1 1/2 hours, or until cake tests done. Pattianne's Country Kitchen Recipe #35 Dump Pound Cake EASY! 2 cups flour 1-1/2 cup sugar 1/2 pound (1 cup) butter, softened 2 teaspoons baking powder 4 eggs 1/2 cup milk 1 teaspoon vanilla Put ingredients in bowl of standing mixer. Mix for 20 minutes. Coat tube pan with vegetable spray. Put batter in pan and place in a cold oven. Set temperature for 350 degrees F and bake for 1 hour. Pattianne's Country Kitchen Back to Top Recipe #36 Sugar-Free Pumpkin Pie 9-inch pie pastry 16-ounce can pumpkin 12-ounce can evaporated milk 3 eggs 3/4 cup artificial sweetener (Splenda's Brown Sugar is good) 1/4 teaspoon salt 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream. * Or 2 teaspoons pumpkin pie spice. Pattianne's Country Kitchen Recipe #37 Microwave Apple Crisp 4 medium tart cooking apples, peeled, sliced (4 cups) 2/3 cup packed brown sugar 2/3 cup quick-cooking or old-fashioned oats 1/2 cup Original Bisquick® mix 3 tablespoons butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm. Pattianne's Counry Kitchen Recipe #38 Apple Marmalade Pudding Cake Served with hot Butterscotch Sauce Recipe Below 6 medium Apples 3/4 cup Brown sugar, packed 175 mL 1-2/3 cups Flour 400 mL 3 tsp Baking powder 15 mL 1/2 tsp Salt 2 mL 1/2 cup Granulated sugar 125 mL 1/3 cup Shortening 75 mL 1/3 cup Orange marmalade 75 mL 1 Egg 1 1/2 cup Milk 125 mL 1 tsp Cinnamon 5 mL 2 tbsp Granulated sugar 25 mL Butter Scotch Sauce 3 tbsp Cornstarch 50 mL 1 cup Brown sugar, packed 250 mL pinch Salt pinch 1 cup Cold water 250 mL 1 cup Boiling water 250 mL 1/4 cup Butter 50 mL 2 tsp Vanilla 10 mL Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish. Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping. Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended. Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp [25 mL] sugar and sprinkle over batter. Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce. Butterscotch Sauce; Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot. Pattianne's Country Kitchen Recipe #39 Falling Chocolate Cake Chocolate molten lava cake. Drizzled with vanilla creme sauce and fresh strawberries. 2 Tablespoon cocoa powder 3 oz chocolate finely chopped 3 oz unsalted butter 2 eggs 2 egg yolks 3 oz sugar 1 1/2 oz cake flour Butter baking dishes and dust with cocoa powder, tapping out excess cocoa. Melt chocolate and the butter in a double boiler, in an electric mixer, beat the eggs and sugar until light and fluffy. Fold in the chocolate butter mixture. Add the flour and mix just until incorporated. Spoon batter into prepared dishes, filling no more than 1/2 full. Refrigerate for a minimum of 30 minutes. The batter will hold for two days after it has been made. Bake for 8-10 minutes in 350-degree oven or until the top has a slight crack and the sides have set. To serve carefully invert-baking dish on to plate and cake should slide out, serve with fresh berries or whip cream, ice cream and chocolate or vanilla sauce. Pattianne's Country Kitchen Recipe #40 Sweet Potato Casserole With Bananas 4 medium sweet potatoes 1/2 cup chopped nuts 4 tablespoons butter 3/4 cup brown sugar 1/2 cup coconut 4 bananas, mashed 1 cup crushed corn flakes 2 tablespoons butter or margarine, melted 1/4 cup brown sugar Cook potatoes in small amount of water until tender. Mash and beat. Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a little cream of orange juice to moisten. Pour 1/2 of the sweet potato mixture into a buttered casserole. Cover with mashed bananas and then top with rest of sweet potato mixture. Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Cover top of sweet potatoes. Bake at 350 degrees for 20 minutes. Serves 6 to 8. Pattianne's Country Kitchen Back to Top Recipe #41 Fluffy Marshmallow Sweet Potatoe Casserole (w/marshmallow topping 3 cups cooked mashed sweet potatoes 2 tablespoons butter 1/4 cup orange juice or milk 1/2 teaspoon salt 1/3 cup marshmallow creme 1 egg, well beaten 1/2 to 1 cup miniature marshmallows Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme. Beat in egg. Pile sweet potatoes in a lightly buttered baking dish. Bake at 400° for 25 minutes. Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. Pattianne's Country Kitchen Recipe #42 Sweet Potato Cake Roll W/Cream cheese filling) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling: 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional** powdered sugar, for sprinkling Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375° F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. **To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350° F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Pattianne's Country Kichen Recipe #43 Brunch Stuffed French Toast Delicoius served with fresh fruit or syrup. 1 loaf French bread, cut 1 inch slices 6 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1/8 tsp teaspoon nutmeg 1/2 tsp teaspoon cinnamon 8 oz cream cheese TOPPING: 1/2 cup butter, softened 1 cup light brown sugar 2 tablespoons corn syrup 1 cup chopped pecans Butter a casserole dish (large rectangular one 13x9). Spread cream cheese on bread then fill dish with bread slices so dish is covered with bread. Mix eggs, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate overnight (must hold overnight). Make topping: Mix butter, brown sugar& corn syrup. Stir in pecans. Spread evenly over bread slices. Bake uncovered until puffed and golden about 40 minutes at 350. Let stand 5 minutes before serving. Pattianne's Country Kitchen Recipe #44 Fruited French Toast Served with Warm Homemade Syrup 2 foot loaf of French bread 3 large eggs 1-1/2 cup milk 1/2 teaspoon nutmeg 1 teaspoon vanilla 1/2 cup dark brown sugar, divided 1/2 cup chopped pecans 2 tablespoons, plus 1 tablespoon butter, divided 1/2 teaspoon salt 1 cup fruit* **Basic Fruit Syrup or Maple-Based Fruit Syrup Recipe Below The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day. Preheat oven to 350 degrees F. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt. Increase oven temperature to 400 degrees F. Decoratively arrange pecans and fruit on top of bread in pan. Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly. *Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice. Maple-Based Fruit Syrup: Serve this Warm 1 cup sliced, chopped, chunked or whole fruit** 1/2 cup pure maple syrup 1 tablespoon lemon juice Heat fruit and syrup in a small saucepan for about 3 minutes. For a thin syrup - press through strainer. For a thicker syrup, process cooked syrup in a food processor. Stir in lemon juice and serve warm. Store in refrigerator. **Berries, cherries, pineapple, mango, papaya, bananas, apples, pears etc. From Terry Vancouver, B.C. Canada This a delicous recipe "Thankyou" Terry! Pattianne's Country Kitchen Recipe #45 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country KItchen Back to Top Recipe #46 Cream Cheese Pound Cake This is one of the moistest Bisquick® mix pound cakes ever! 3 cups Original Bisquick mix 1 1/2 cups granulated sugar 1/2 cup Gold Medal® all-purpose flour 3/4 cup butter or margarine 1 teaspoon vanilla 1/8 teaspoon salt 6 eggs 1 package (8 ounces) cream cheese, softened Powdered sugar, if desired Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar. Pattianne's Country Kitchen Recipe #47 Sour Cream-Peach Coffee Cake 2 1/3 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted 1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced 1/4 cup sugar 1/2 teaspoon ground cinnamon 2/3 cup sour cream 1 egg Sweetened whipped cream, if desired Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top. Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top. 3. Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream. Pattianne's Country Kitchen Recipe #48 Black Devil's Food Cake Very Lowfat/cal/carb Vegetable oil spray 2 cups all-purpose flour, plus flour for dusting pan 1-3/4 cups sugar 1/2 cup unsweetened cocoa powder 1 Tablespoon baking soda 2/3 cup unsweetened applesauce 1 cup fat-free or low-fat buttermilk 2 Tablespoons vegetable oil 1 cup strong coffee Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely. Makes 20 servings. Seven-minute frosting or a dusting of powdered sugar can dress up the top. Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber. Pattianne's Country Kitchen Recipe #49 Black & White Chocolate Cake Buttermilk 1 (18.25 ounces) package vanilla cake mix with real vanilla beans 1-1/4 cups buttermilk or sour milk (see Note) 1/2 cup (1 stick) butter, softened 4 eggs at room temperature 1 cup white chocolate chips, divided use 1/2 cup unsweetened cocoa powder 1-1/2 cups semi-sweet chocolate chips, divided use Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally. In a large bowl, combine cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may remain. Pour half of cake batter into a separate bowl and set aside. To one half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use. To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining 1 cup for later use. Pour the dark chocolate batter into the prepared pan and smooth to even it out. Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer. Bake 35 to 40 minutes until a wooden pick inserted in the center comes out clean. Spread reserved 1 cup of semi-sweet chocolate chips on top of warm cake. Wait 5 minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let cool to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press into the frosting. Cut and serve at room temperature. Notes: If you don't have buttermilk or sour milk on hand, add 1 tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest 10 minutes to thicken before using. The cake may also be made in a bundt pan or traditional round layers. Adjust the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Test for doneness. Makes 24 to 36 servings, depending on cut size. Pattianne's Country Kitchen Recipe #50 Old Fashioned Saskatoon Pie Pastry for 9" double pie crust (can use frozen thawed) 4 cups fresh or frozen Saskatoon berries** 2 tblsps. water 1 1/2 tblsp. Minit Tapioca 2 tblsps. lemon juice 1 tblsp. butter or margarine 3/4 cup sugar Simmer berries, water and lemon juice over low heat for 4 to 5 minutes. Remove from heat and stir in sugar, tapioca and butter. cool and pour into pastry lined pie plate. Dampen the edge and cover with top crust. Trim and seal edges. Cut or prick top crust and brush with milk and sprinkle with sugar. Bake at 450 *F. degrees for 15 minutes; reduce heat to 350 *F. degrees and bake 30 to 35 minutes longer or until done. ENJOY! **Subtitute: If Saskatoon berries are not available you can use Bluberries. From Fay Semans Saskatchewan Canada Thank-you Fay! Pattianne's Country KItchen
Please come back soon! and Thanks for visiting:>)Pattianne"Enjoy"Just Desserts page 1Recipes Page 1Country Kitchen Recipe Index Page
Since a lot of us use cake mixes..I thought I would add some information about cakes mix baking in the first text box.. Highlight your recipe Copy and Paste to notepad then print out. Recipe #1 Infortmation on Baking with Cake Mixes For a fluffier cake, add 1 tablespoon of meringue powder. Instead of water called for on the box use other liquids for added flavor. Some examples: Use milk instead of the water called for on the cake mix box. It makes a denser cake and it adds nutritional value. Use lemon-lime soda to enhance the citrus flavor in a lemon cake. Orange juice always works well in an orange cake. Chocolate milk or flavored soda works great with a chocolate cake mix. Exchange some of the liquid with chocolate syrup. Instead of vegetable oil use melted and cooled real butter for a richer cake. Pattianne's Tip: If useing water in cake mix try 1 tsp.- 1 1/2 tsp vodka mixed with the water, for a nice moist cake. I tried this and it turns out nice and moist! Enhance the cake flavor with extracts. Adding a teaspoon of vanilla or other coordinating flavored extracts to the cake mix won't make your cake batter overly wet. If more extract is desired, exchange it for some of the other liquid used in the mix. Pattianne's Country Kitchen Recipe #2 Kitchen Sink Cake (with frosting) Cake: 2 cups all purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons baking soda 1/2 teaspoon salt 1 cup vegetable oil 1 cup granulated white sugar 1 cup firmly packed light brown sugar 4 large eggs 1-1/2 cups finely grated carrots (about 2 large - see Note) 1/2 cup canned crushed pineapple, drained 2 medium ripe bananas, mashed 1/2 cup chopped pecans 1 cup raisins, soaked in hot water for 30 minutes, then drained and patted dry Frosting: 8 ounces cream cheese, room temperature 1-1/2 cups powdered sugar 1/4 teaspoon cinnamon 1 teaspoon pure vanilla extract Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil or grease and flour pan. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside. In a large bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined. Whisk in carrots, pineapple, and bananas. Add dry ingredients to wet ingredients a third at a time until incorporated. Fold in pecans and raisins. Pour batter into prepared pan and spread evenly. Bake 40 to 45 minutes or until tester in center of cake comes out clean. Cool to room temperature. For frosting: Beat cream cheese, powdered sugar, and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Pattianne's Country Kitchen Recipe #3 Ozark Pudding This dessert is best served warm. You may skip the rum, if you wish. 1/3 cup all-purpose flour 1-1/4 teaspoons baking powder 1/8 teaspoon salt 1 large egg 3/4 cup sugar 1 teaspoon pure vanilla extract 1/2 cup chopped apples (Granny Smiths work well) 1/2 cup chopped pecans or walnuts 1 cup heavy cream, whipped, or 1 cup heavy cream (see Note) 1/4 cup dark rum Preheat oven to 325 degrees F. Grease and flour a 1-quart baking dish. In a large bowl, whisk together flour, baking powder, and salt. Transfer to a piece of wax paper. In same bowl, beat egg well on medium speed of an electric mixer. Add sugar and beat until light and lemony looking. Stir in vanilla. Add dry ingredients and mix well. Fold in apples and pecans or walnuts. Pour mixture into prepared baking dish and bake in center of oven 30 minutes or until just set. Top with whipped cream with rum beaten in, or cream with rum added, just before serving. Best served slightly warm. Makes 8 servings. Note: Instead of whipping the cream, you can mix the liquid cream with the rum to serve as a sauce. Per serving: 265 calories, 58 percent calories from fat, 3 grams protein, 26 grams carbohydrates, 1 gram total fiber, 17 grams total fat, 67 milligrams cholesterol, 118 milligrams sodium. Pattianne's Country Kitchen Recipe #4 Chocolate Cloud Cake 8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter, cut into pieces, softened 6 large eggs: 2 whole, 4 separated 1 cup sugar 2 Tablespoons cognac or Grand Marnier (optional) (try Orange Brandy) optional Grated zest of 1 orange (optional) Whipped Cream Topping: 1-1/2 cups heavy cream, well chilled 3 Tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Unsweetened cocoa powder, for sprinkling Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Makes 8 to 12 servings. Pattianne's Country Kitchen Recipe #5 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 cup Creme de menthe 24 oz Cream cheese; softened 1 tsp. Cinnamon, ground 2 cups Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen Back to Top Recipe #6 Broiled Banana Chocolate Pudding 2 cups Skim milk 1 pk Reduce calorie instant chocolate pudding 1 med Banana peeled and thinly sliced 2 tsp. Packed brown sugar In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn. Pattianne's Country Kitchen Recipe #7 Deluxe Bread Pudding "YUMMY"!! 3 cups bread cubes 4 cups scalded milk 3/4 cup white sugar 1 tablespoon butter 1/2 teaspoon salt 4 eggs, lightly beaten 1 teaspoon vanilla extract raisins (optional) Sauce: 1 cup white sugar 1/2 cup butter 1/2 cup heavy cream 1 teaspoon vanilla extract Preheat oven to 350 degrees F* (175 degrees C). Butter an 8x8-inch glass baking dish. Soak bread in hot milk for five minutes. Add 3/4 cup sugar, 1 tablespoon butter, salt, eggs and 1 teaspoon vanilla to bread mixture and stir well. Pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 60 minutes. Cool on wire rack. While pudding cools: In a large saucepan over medium heat, combine 1 cup sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread pudding while warm.'ENJOY"!! Pattianne's Country Kitchen Recipe #8 Caramilk Pie 12 large marshmallows 1/2 cup (125 mL) milk 3 Caramilk bars 1/2 cup (125 mL) whipping cream 20 Oreo cookies or Graham Cracker crust Butter Melt together the marshmallows, milk and chocolate bars. Let cool. Whisk the whipping cream and add to the cooled mixture. Grease a pie plate with a bit of butter and cover with crushed Oreo cookies. Pour in the marshmallow mixture. Cover with plastic wrap and let cool until serving. Pattianne's Country Kitchen Recipe #9 Brownie Truffle Bars 6 oz (175 g) bittersweet chocolate, chopped 1/2 cup (125 mL) butter, cubed 1 cup (250 mL) packed brown sugar 3 eggs 2 tsp (10 mL) vanilla Pinch salt 1 cup (250 mL) quartered walnuts 1/2 cup (125 mL) all-purpose flour Truffle Icing: 6 oz (175 g) bittersweet chocolate, chopped 1/4 cup (50 mL) whipping cream 1/2 tsp (2 mL) vanilla Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes. In separate large bowl, whisk together sugar, eggs, vanilla and salt; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours. Truffle Icing: In heatproof bowl over saucepan of hot (not boiling)water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.) Pattianne's Country Kitchen Recipe #10 Chocolate Brownies 1/4 cup (65 mL) vegetable oil 4 squares (120 g) semisweet chocolate 3/4 cup (190 mL) milk 1/2 cup (125 mL) sugar 1 egg 1-1/4 cup (315 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) chocolate chips Preheat the oven to 350 F (180 C). Melt the chocolate in a double boiler. Meanwhile, combine all the other ingredients, except the chocolate chips. Add the melted chocolate. Pour the batter into a square ovenproof baking dish. Sprinkle the top of the mixture with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Serve while the brownies are still warm with a scoop of vanilla ice cream. Pattianne's Country Kitchen Back to Top Recipe #11 Easy One Bowl Brownies 2 Cups Sugar 1 1/3 Cup Flour 1 tsp. Salt 3/4 Cup Cocoa Powder 2/3 Cup Vegetable Oil 4 Eggs 2 tsp. Vanilla 1/2 Cup Chopped Nuts Combine in large bowl and pour into greased and floured 13" x 9" pan. Bake at 350 for 20-25 minutes. Pattianne's Country Kitchen Recipe #12 Wafer Wonder Cake 2 Sticks Butter (Softened) 2 Cups Sugar 6 Eggs 1 Box (11 Oz.) Vanilla Wafers (Crushed) 1/2 Cup Milk 1/4 Cup Flaked Coconut (or to taste) 1 Teaspoon Vanilla 1 Cup Whole Pecans Cream butter and sugar well. Add one egg at a time, beating well after each one. Add wafers, milk, coconut, vanilla and mix well. Mix in whole pecans slowly (try not to crush them). Pour mixture into a well greased 9" x 13" glass/ceramic pan and bake 350 for 1 hour & 30 minutes or until golden brown. When finished baking, serve by itself or with a whipped cream topping! Pattianne's Country Kitchen Recipe #13 Lemon Pie So Easy & so delicious! 1 8" frozen Pie Crust 3 Eggs 1 medium lemon, quartered & seeded 1 1/4 cup sugar 2 Tbsp. lemon juice 1/4 cup melted butter Pre-heat oven to 350 F*. Blend eggs, lemon, sugar & lemon juice in Blender til smooth. Add 1/4 cup melted butter (cooled) to above mixture. Pour all into preheated crust & bake in 350 F* oven; Serve with ice cream, yogurt or whipped cream. Pattianne's Country Kitchen Recipe #14 Easy Sour Cream Cake 1/2 cup Butter; softened 1 cup Sugar 2 Eggs 2 cup Sifted cake flour 1 cup Sour cream 1/2 tsp. Vanilla 1 tsp. Baking soda 1 tsp. Baking powder Preheat oven to 350°. Grease an 8" square pan. Combine all ingredients; bake 40 minutes. Cool in pan on wire rack 15 minutes before removing from pan to cool completely. From Joan Surrey, B.C. Thank-you Joan! Pattianne's Country Kitchen Recipe #15 Lemon Cream Pie 1 cup water 1/2 cup milk 1 1/2 cup sugar 1/4 tsp. Salt 1 1/2 Tbsp. lemon rind, grated Mix in saucepan: Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream. Pattianne's Country Kitchen Back to Top Recipe #16 Dirt Pie (with cream cheese) Easy 1 cup powdered sugar 1/2 stick soft butter 8 oz. cream cheese 2 sm. boxes French vanilla instant pudding 3 cups milk 12 oz. Cool Whip 1 1/4 lbs. Oreo cookies Cream together. Use blender to pulverize cookies (cream and all). Cream together powdered sugar, butter and cream cheese. Mix pudding with 3 cups milk instead of 4 as package says. Fold together pudding, Cool Whip and cream cheese mixture. Put one layer of cookie dirt in bottom, pour cream cheese mixture over this. Cover up the cream cheese mixture with the remaining cookie dirt and decorate as you wish. "ENJOY"!! Pattianne's Country Kitchen Recipe #17 Lemon Icebox Pie Easy! 1 cup graham cracker crumbs 1/2 tbsp. brown sugar 1 oz. melted butter or margarine Dash of cinnamon 4 egg yolks 2 cans sweetened condensed milk 7 oz. lemon juice Mix together graham crumbs, sugar, cinnamon and butter: Press into 9 inch pie pan, chill. Mix together rest of ingrediants: Pour into crust, chill thoroughly. Pattianne's Country Kitchen Recipe #18 Rolled Oat Cake Quick/Easy 1 cup rolled oats 1 cup boiling water 1/2 cup butter 2 cups brown sugar 1 cup flour 1 tsp. soda, dissolved in a little hot water 2 eggs 1 cup raisins, cut FINE Pour boiling water over oats, let stand 10 mins. Add butter, let stand 10 mins. more. Add remaining ingredients. Bake in 350 *F. oven. Pattianne's Country Kitchen Recipe #19 Zucchini Cream Pie EASY/"YUMMY" Recipe #19 1 1/2 cups zucchini peeled, seeded and sliced 1 cup evaporated milk 2 cups white sugar 1 egg 3 Tbsp. margarine 3 Tbsp.all-purpose flour 1 tsp. vanilla extract 1 pinch salt 1 9 inch pie crust (can use frozen thawed) 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set. Serves 8 "ENJOY"! From Terry Calgary, Alberta Thank-you Terry! Pattianne's Country Kitchen Recipe #20 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Diabtic/Low calorie: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. 1 Cup water 1/3 Cup canola oil 2 Cups flour 2 Cups sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 tsp. baking soda 1 large egg white, well beaten Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 Tbsp. margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 tsp. vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Pattianne's Country Kitchen Back to Top Recipe #21 Impossibly Easy Toffee Bar Cheesecake 1/4 cup milk 2 teaspoons vanilla 2 eggs 3/4 cup packed brown sugar 1/4 cup Original Bisquick® mix 2 packages (8 oz each) cream cheese, cut into 16 pieces, softened 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped 1/2 cup caramel topping Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. From Val from Delta B.C.Canada A delicious recipe "Thankyou"! Val Pattianne's Country Kitcehn Recipe #22 Surprise Dessert 1 1/2 cup milk 1 (3 oz.) pkg. cream cheese, softened 1 (3-3/4 oz.) pkg. instant vanilla pudding mix 4 cups angel food cake cubes 1 (13-14 oz.) can crushed pineapple, drained 1 (2 oz.) pkg. dessert topping mix In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6. Pattianne's Country Kitchen Recipe #23 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country Kitchen Recipe #24 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 c Creme de menthe 24 oz Cream cheese; softened 1 ts Cinnamon, ground 2 c Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen Recipe #25 Sponge Cake #1 Easy! 1 cup cake flour 1 tsp baking powder 1/4 tsp salt 5 eggs 1/2 teaspoon cream of tartar 3/4 cup sugar 1 tsp almond extract Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 35-40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares. Pattianne's Country Kitchen Back to Top Recipe #26 French Crepe Recipes **See Note Basic Crepe Batter Recipe: Pâte à Crèpes… Thin, light, and luscious! Easy/Simple to make, and wonderful to eat! Preparation Time: 5 minutes Cooking Time: about 30 minutes Ingredients (for about 15 crepes): 2 cups Flour 2 1/2 cups Whole Milk 4 Eggs 2 tbsp. Butter (melted) Pinch of Salt 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional) Vegetable Oil (for pan) How to Prepare Batter: Sift flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in Butter. Voilà! The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk. How to Prepare Crepes: Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds. Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum! Variations: Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite! Serving Ideas: Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again. If you prefer, you can also top your crepe and then roll it up like a tortilla. Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once. **NOTE: RECIPES TO FOLLOW Pattianne's Country Kitchen Recipe #27 Divine Chocolate Banana Coconut Extravaganza Crèpes Choco-Banane-Coco… This luscious mix literally melts in your mouth… enjoy! Prep Time: 15 minutes 8 crepes (batter instructions RECIPE #26) 8 oz. Semi-Sweet Baking Chocolate (or your favorite high quality dark chocolate with 70% cocoa content) 1 cup Crème Fraîche (or heavy cream) 3-4 Bananas 1/3 cup Shredded Coconut Chocolate or Vanilla Ice-Cream (optional) Break chocolate into small pieces. Melt the chocolate in a double boiler and then add cream, stir well, and remove from heat. Place Crepes on individual plates. Line one half of each crepe with chocolate, and then banana slices. Then fold empty half over. Pour more chocolate on top and sprinkle with coconut. If you want, add a scoop of ice cream. Serve right away. Voilà! Bon Appétit! Pattianne's Country Kitchen Recipe #28 Succulent Cinnamon Pear Crèpes aux Poires Fondantes… Delicious crepes that will melt in your mouth! Prep Time: 25 minutes 8 crepes (batter instructions RECIPE #26) 4 Pears (peeled and cut into slices or cubes) 2 Cinnamon Sticks (or powder) 3/4 cup Dry White Wine 1 tbsp. Butter Vanilla Ice-Cream Whipped Cream (optional) Sauté pears in white wine with cinnamon over a medium-high flame. When most of the liquid has disappeared and the pears are cooked, stir in butter. Spread crepes onto individual plates and cover one half of each crepe with pears. Fold over other half. Top with vanilla ice-cream and if you want, a little cinnamon powder and whipped cream. Serve right away! Voilà Bon Appétit! Pattianne's Country Kitchen Recipe #29 Creamy Marscapone and Strawberry Trifle Crème de Marscapone aux Fraises… The marscapone is lightly flavored with lemon and the strawberries make for a perfect marriage of flavor and texture... Enjoy! Prep Time: 10 Minutes 2 cups Marscapone Cheese 1 cup Strawberries>BR> 1/4 cup Granulated Sugar 3 tbsp. Milk 2 tsp. Balsamic Vinegar 2 tbsp. Honey 1 Lemon In a bowl, stir the marscapone, sugar, and milk together. Shred a little bit of the lemon rind, and stir it into the marscapone mixture. Cut strawberries into quarters. Mix together the honey and vinegar. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries. Repeat until finished. Then pour a little honey and vinegar sauce over the top. Serves 4. Voilà! Variations: You can use any other berries along with the strawberries, or any other fruit. You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose. Serving Ideas: Even though this dessert can be made in about 10 minutes, do not underestimate its elegance... so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! Of course, you can also prepare this dessert in one large serving dish. Fact: Marscapone cheese is of course Italian, but is more and more commonly used in French desserts. Pattianne's Country Kitchen Recipe #30 Chocolate Banana Flan Délice au Chocolat et aux Bananes… A creamy, extra "chocolatey" treat! Looks beautiful and tastes even better! Preparation Time: 15 minutes Cooking Time: about 20 minutes 7 oz. Semi-Sweet Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa) 2 Eggs 2/3 cup Crème Fraîche (or heavy cream) 1/2 cup Whole Milk 2-3 Bananas 1 tbsp. Butter (room temperature) Rum Powdered Sugar to decorate Butter and Granulated Sugar for baking dish Preheat oven to 350°F. Chop chocolate into small pieces and put in a bowl. Heat up cream and milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth. Stir in butter until smooth. Once batter is cool, add eggs, and whisk well. Butter and sugar a baking dish (or a flan dish). Cut bananas into thick slices. Line the bottom of baking dish with bananas. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. Take out of oven and sprinkle top with rum and powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. Serve Warm. Voilà! Serves 4-6. Tip: You can prepare this dessert ahead of time. Add rum and powdered sugar, and bake additional 5 minutes right before serving! Pattianne's Country Kitchen Back to Top Recipe #31 French Hot Chocolate… Mmmm! Chocolat à l'Ancienne… Tastes amazing, feels amazing. Prep Time: 10 minutes 28 fl. oz. Whole Milk 7 oz. Unsweetened Baking Chocolate 1 cup Crème Fraîche (or heavy cream) 1/3 cup Granulated Sugar Pinch of Powdered Vanilla (optional) 2 Tbsp. Cocoa Powder (for top) 1 1/2 cup Fresh or Canned Whipped Cream (for top) Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth. Pour into mugs and serve with whipped cream and powdered cocoa. Voilà! NOTE: If you are making your own whipped cream: Take 1 1/2 cups of chilled heavy cream and whip until firm. Put in refrigerator and then make the recipe for the hot chocolate. Serves 4. Variations: For a lighter version, just use milk. For a Spanish flavor, add 1 - 2 tsp. of cinnamon. If you like your hot chocolate recipes very sweet, try adding a teaspoon (or two!) of vanilla sugar. If you have a really strong sweet tooth, add caramel!!! Serving Ideas: Traditionally, French hot chocolate is served in a couple of different ways: For breakfast. In which case you would want to serve it in a bowl, so that you can dip your toasted bread into it -- it's delicious and I highly recommend that you try this, either for breakfast or for a special snack. Or you can serve hot chocolate with different pastries and French chocolates, such as truffles. Pattianne's Country Kitchen Recipe #32 Blueberry White Chocolate Bread Pudding 1/4 cup sugar 1 1/2 cups milk 2 eggs 1/2 tsp vanilla 1/2 cup heavy cream 1 1/2 oz white chocolate 1 cup blueberries 2 cups dried bread Pre heat oven to 350 F*. Butter six custard cups. Put a few berries in bottom of each custard cup. Place bread into 1/2 full. Put a few more blueberries in each cup. Fill with bread to top of cup. Heat cream and place chocolate in hot cream, let stand. Combine milk,sugar and vanilla, stir in hot cream and chocolate, pour mixture over the bread to cover. Place in a 9x12 baking pan and cover dishes 2" with warm water, bake for 30 min or until cake tester comes out clean. Serve warm with fresh whipped cream. Pattianne's Country Kitchen Recipe #33 Pistachio Cake Easy! One 18-1/4 ounce yellow cake mix 4 eggs 1 cup club soda 2 boxes (3.4 ounce) instant pistachio pudding, divided 1/4 cup vegetable oil 1 pound white pistachio nuts (walnuts or pecans will work), lightly toasted and crushed 1-1/2 cups milk 1 envelope (1-1/2 ounce) envelope of powdered whipping cream Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt* or tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing. Keep cake in the refrigerator. NOTE: For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and then ice. Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake. Pattianne's Country Kitchen Recipe #34 7-UP Pound Cake 2 sticks margarine 1/2 cup vegetable shortening 3 cups sugar 5 eggs 1 teaspoon lemon extract 3 cups all-purpose flour 1 (7-ounce) bottle 7-UP Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition. Bake for 1 1/2 hours, or until cake tests done. Pattianne's Country Kitchen Recipe #35 Dump Pound Cake EASY! 2 cups flour 1-1/2 cup sugar 1/2 pound (1 cup) butter, softened 2 teaspoons baking powder 4 eggs 1/2 cup milk 1 teaspoon vanilla Put ingredients in bowl of standing mixer. Mix for 20 minutes. Coat tube pan with vegetable spray. Put batter in pan and place in a cold oven. Set temperature for 350 degrees F and bake for 1 hour. Pattianne's Country Kitchen Back to Top Recipe #36 Sugar-Free Pumpkin Pie 9-inch pie pastry 16-ounce can pumpkin 12-ounce can evaporated milk 3 eggs 3/4 cup artificial sweetener (Splenda's Brown Sugar is good) 1/4 teaspoon salt 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream. * Or 2 teaspoons pumpkin pie spice. Pattianne's Country Kitchen Recipe #37 Microwave Apple Crisp 4 medium tart cooking apples, peeled, sliced (4 cups) 2/3 cup packed brown sugar 2/3 cup quick-cooking or old-fashioned oats 1/2 cup Original Bisquick® mix 3 tablespoons butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm. Pattianne's Counry Kitchen Recipe #38 Apple Marmalade Pudding Cake Served with hot Butterscotch Sauce Recipe Below 6 medium Apples 3/4 cup Brown sugar, packed 175 mL 1-2/3 cups Flour 400 mL 3 tsp Baking powder 15 mL 1/2 tsp Salt 2 mL 1/2 cup Granulated sugar 125 mL 1/3 cup Shortening 75 mL 1/3 cup Orange marmalade 75 mL 1 Egg 1 1/2 cup Milk 125 mL 1 tsp Cinnamon 5 mL 2 tbsp Granulated sugar 25 mL Butter Scotch Sauce 3 tbsp Cornstarch 50 mL 1 cup Brown sugar, packed 250 mL pinch Salt pinch 1 cup Cold water 250 mL 1 cup Boiling water 250 mL 1/4 cup Butter 50 mL 2 tsp Vanilla 10 mL Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish. Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping. Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended. Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp [25 mL] sugar and sprinkle over batter. Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce. Butterscotch Sauce; Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot. Pattianne's Country Kitchen Recipe #39 Falling Chocolate Cake Chocolate molten lava cake. Drizzled with vanilla creme sauce and fresh strawberries. 2 Tablespoon cocoa powder 3 oz chocolate finely chopped 3 oz unsalted butter 2 eggs 2 egg yolks 3 oz sugar 1 1/2 oz cake flour Butter baking dishes and dust with cocoa powder, tapping out excess cocoa. Melt chocolate and the butter in a double boiler, in an electric mixer, beat the eggs and sugar until light and fluffy. Fold in the chocolate butter mixture. Add the flour and mix just until incorporated. Spoon batter into prepared dishes, filling no more than 1/2 full. Refrigerate for a minimum of 30 minutes. The batter will hold for two days after it has been made. Bake for 8-10 minutes in 350-degree oven or until the top has a slight crack and the sides have set. To serve carefully invert-baking dish on to plate and cake should slide out, serve with fresh berries or whip cream, ice cream and chocolate or vanilla sauce. Pattianne's Country Kitchen Recipe #40 Sweet Potato Casserole With Bananas 4 medium sweet potatoes 1/2 cup chopped nuts 4 tablespoons butter 3/4 cup brown sugar 1/2 cup coconut 4 bananas, mashed 1 cup crushed corn flakes 2 tablespoons butter or margarine, melted 1/4 cup brown sugar Cook potatoes in small amount of water until tender. Mash and beat. Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a little cream of orange juice to moisten. Pour 1/2 of the sweet potato mixture into a buttered casserole. Cover with mashed bananas and then top with rest of sweet potato mixture. Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Cover top of sweet potatoes. Bake at 350 degrees for 20 minutes. Serves 6 to 8. Pattianne's Country Kitchen Back to Top Recipe #41 Fluffy Marshmallow Sweet Potatoe Casserole (w/marshmallow topping 3 cups cooked mashed sweet potatoes 2 tablespoons butter 1/4 cup orange juice or milk 1/2 teaspoon salt 1/3 cup marshmallow creme 1 egg, well beaten 1/2 to 1 cup miniature marshmallows Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme. Beat in egg. Pile sweet potatoes in a lightly buttered baking dish. Bake at 400° for 25 minutes. Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. Pattianne's Country Kitchen Recipe #42 Sweet Potato Cake Roll W/Cream cheese filling) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling: 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional** powdered sugar, for sprinkling Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375° F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. **To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350° F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Pattianne's Country Kichen Recipe #43 Brunch Stuffed French Toast Delicoius served with fresh fruit or syrup. 1 loaf French bread, cut 1 inch slices 6 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1/8 tsp teaspoon nutmeg 1/2 tsp teaspoon cinnamon 8 oz cream cheese TOPPING: 1/2 cup butter, softened 1 cup light brown sugar 2 tablespoons corn syrup 1 cup chopped pecans Butter a casserole dish (large rectangular one 13x9). Spread cream cheese on bread then fill dish with bread slices so dish is covered with bread. Mix eggs, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate overnight (must hold overnight). Make topping: Mix butter, brown sugar& corn syrup. Stir in pecans. Spread evenly over bread slices. Bake uncovered until puffed and golden about 40 minutes at 350. Let stand 5 minutes before serving. Pattianne's Country Kitchen Recipe #44 Fruited French Toast Served with Warm Homemade Syrup 2 foot loaf of French bread 3 large eggs 1-1/2 cup milk 1/2 teaspoon nutmeg 1 teaspoon vanilla 1/2 cup dark brown sugar, divided 1/2 cup chopped pecans 2 tablespoons, plus 1 tablespoon butter, divided 1/2 teaspoon salt 1 cup fruit* **Basic Fruit Syrup or Maple-Based Fruit Syrup Recipe Below The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day. Preheat oven to 350 degrees F. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt. Increase oven temperature to 400 degrees F. Decoratively arrange pecans and fruit on top of bread in pan. Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly. *Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice. Maple-Based Fruit Syrup: Serve this Warm 1 cup sliced, chopped, chunked or whole fruit** 1/2 cup pure maple syrup 1 tablespoon lemon juice Heat fruit and syrup in a small saucepan for about 3 minutes. For a thin syrup - press through strainer. For a thicker syrup, process cooked syrup in a food processor. Stir in lemon juice and serve warm. Store in refrigerator. **Berries, cherries, pineapple, mango, papaya, bananas, apples, pears etc. From Terry Vancouver, B.C. Canada This a delicous recipe "Thankyou" Terry! Pattianne's Country Kitchen Recipe #45 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country KItchen Back to Top Recipe #46 Cream Cheese Pound Cake This is one of the moistest Bisquick® mix pound cakes ever! 3 cups Original Bisquick mix 1 1/2 cups granulated sugar 1/2 cup Gold Medal® all-purpose flour 3/4 cup butter or margarine 1 teaspoon vanilla 1/8 teaspoon salt 6 eggs 1 package (8 ounces) cream cheese, softened Powdered sugar, if desired Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar. Pattianne's Country Kitchen Recipe #47 Sour Cream-Peach Coffee Cake 2 1/3 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted 1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced 1/4 cup sugar 1/2 teaspoon ground cinnamon 2/3 cup sour cream 1 egg Sweetened whipped cream, if desired Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top. Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top. 3. Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream. Pattianne's Country Kitchen Recipe #48 Black Devil's Food Cake Very Lowfat/cal/carb Vegetable oil spray 2 cups all-purpose flour, plus flour for dusting pan 1-3/4 cups sugar 1/2 cup unsweetened cocoa powder 1 Tablespoon baking soda 2/3 cup unsweetened applesauce 1 cup fat-free or low-fat buttermilk 2 Tablespoons vegetable oil 1 cup strong coffee Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely. Makes 20 servings. Seven-minute frosting or a dusting of powdered sugar can dress up the top. Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber. Pattianne's Country Kitchen Recipe #49 Black & White Chocolate Cake Buttermilk 1 (18.25 ounces) package vanilla cake mix with real vanilla beans 1-1/4 cups buttermilk or sour milk (see Note) 1/2 cup (1 stick) butter, softened 4 eggs at room temperature 1 cup white chocolate chips, divided use 1/2 cup unsweetened cocoa powder 1-1/2 cups semi-sweet chocolate chips, divided use Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally. In a large bowl, combine cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may remain. Pour half of cake batter into a separate bowl and set aside. To one half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use. To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining 1 cup for later use. Pour the dark chocolate batter into the prepared pan and smooth to even it out. Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer. Bake 35 to 40 minutes until a wooden pick inserted in the center comes out clean. Spread reserved 1 cup of semi-sweet chocolate chips on top of warm cake. Wait 5 minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let cool to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press into the frosting. Cut and serve at room temperature. Notes: If you don't have buttermilk or sour milk on hand, add 1 tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest 10 minutes to thicken before using. The cake may also be made in a bundt pan or traditional round layers. Adjust the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Test for doneness. Makes 24 to 36 servings, depending on cut size. Pattianne's Country Kitchen Recipe #50 Old Fashioned Saskatoon Pie Pastry for 9" double pie crust (can use frozen thawed) 4 cups fresh or frozen Saskatoon berries** 2 tblsps. water 1 1/2 tblsp. Minit Tapioca 2 tblsps. lemon juice 1 tblsp. butter or margarine 3/4 cup sugar Simmer berries, water and lemon juice over low heat for 4 to 5 minutes. Remove from heat and stir in sugar, tapioca and butter. cool and pour into pastry lined pie plate. Dampen the edge and cover with top crust. Trim and seal edges. Cut or prick top crust and brush with milk and sprinkle with sugar. Bake at 450 *F. degrees for 15 minutes; reduce heat to 350 *F. degrees and bake 30 to 35 minutes longer or until done. ENJOY! **Subtitute: If Saskatoon berries are not available you can use Bluberries. From Fay Semans Saskatchewan Canada Thank-you Fay! Pattianne's Country KItchen
Since a lot of us use cake mixes..I thought I would add some information about cakes mix baking in the first text box.. Highlight your recipe Copy and Paste to notepad then print out.
Recipe #1 Infortmation on Baking with Cake Mixes For a fluffier cake, add 1 tablespoon of meringue powder. Instead of water called for on the box use other liquids for added flavor. Some examples: Use milk instead of the water called for on the cake mix box. It makes a denser cake and it adds nutritional value. Use lemon-lime soda to enhance the citrus flavor in a lemon cake. Orange juice always works well in an orange cake. Chocolate milk or flavored soda works great with a chocolate cake mix. Exchange some of the liquid with chocolate syrup. Instead of vegetable oil use melted and cooled real butter for a richer cake. Pattianne's Tip: If useing water in cake mix try 1 tsp.- 1 1/2 tsp vodka mixed with the water, for a nice moist cake. I tried this and it turns out nice and moist! Enhance the cake flavor with extracts. Adding a teaspoon of vanilla or other coordinating flavored extracts to the cake mix won't make your cake batter overly wet. If more extract is desired, exchange it for some of the other liquid used in the mix. Pattianne's Country Kitchen
Recipe #2 Kitchen Sink Cake (with frosting) Cake: 2 cups all purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons baking soda 1/2 teaspoon salt 1 cup vegetable oil 1 cup granulated white sugar 1 cup firmly packed light brown sugar 4 large eggs 1-1/2 cups finely grated carrots (about 2 large - see Note) 1/2 cup canned crushed pineapple, drained 2 medium ripe bananas, mashed 1/2 cup chopped pecans 1 cup raisins, soaked in hot water for 30 minutes, then drained and patted dry Frosting: 8 ounces cream cheese, room temperature 1-1/2 cups powdered sugar 1/4 teaspoon cinnamon 1 teaspoon pure vanilla extract Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil or grease and flour pan. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside. In a large bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined. Whisk in carrots, pineapple, and bananas. Add dry ingredients to wet ingredients a third at a time until incorporated. Fold in pecans and raisins. Pour batter into prepared pan and spread evenly. Bake 40 to 45 minutes or until tester in center of cake comes out clean. Cool to room temperature. For frosting: Beat cream cheese, powdered sugar, and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Pattianne's Country Kitchen
Recipe #3 Ozark Pudding This dessert is best served warm. You may skip the rum, if you wish. 1/3 cup all-purpose flour 1-1/4 teaspoons baking powder 1/8 teaspoon salt 1 large egg 3/4 cup sugar 1 teaspoon pure vanilla extract 1/2 cup chopped apples (Granny Smiths work well) 1/2 cup chopped pecans or walnuts 1 cup heavy cream, whipped, or 1 cup heavy cream (see Note) 1/4 cup dark rum Preheat oven to 325 degrees F. Grease and flour a 1-quart baking dish. In a large bowl, whisk together flour, baking powder, and salt. Transfer to a piece of wax paper. In same bowl, beat egg well on medium speed of an electric mixer. Add sugar and beat until light and lemony looking. Stir in vanilla. Add dry ingredients and mix well. Fold in apples and pecans or walnuts. Pour mixture into prepared baking dish and bake in center of oven 30 minutes or until just set. Top with whipped cream with rum beaten in, or cream with rum added, just before serving. Best served slightly warm. Makes 8 servings. Note: Instead of whipping the cream, you can mix the liquid cream with the rum to serve as a sauce. Per serving: 265 calories, 58 percent calories from fat, 3 grams protein, 26 grams carbohydrates, 1 gram total fiber, 17 grams total fat, 67 milligrams cholesterol, 118 milligrams sodium. Pattianne's Country Kitchen
Recipe #4 Chocolate Cloud Cake 8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter, cut into pieces, softened 6 large eggs: 2 whole, 4 separated 1 cup sugar 2 Tablespoons cognac or Grand Marnier (optional) (try Orange Brandy) optional Grated zest of 1 orange (optional) Whipped Cream Topping: 1-1/2 cups heavy cream, well chilled 3 Tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Unsweetened cocoa powder, for sprinkling Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Makes 8 to 12 servings. Pattianne's Country Kitchen
Recipe #5 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 cup Creme de menthe 24 oz Cream cheese; softened 1 tsp. Cinnamon, ground 2 cups Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen
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Recipe #6 Broiled Banana Chocolate Pudding 2 cups Skim milk 1 pk Reduce calorie instant chocolate pudding 1 med Banana peeled and thinly sliced 2 tsp. Packed brown sugar In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn. Pattianne's Country Kitchen
Recipe #7 Deluxe Bread Pudding "YUMMY"!! 3 cups bread cubes 4 cups scalded milk 3/4 cup white sugar 1 tablespoon butter 1/2 teaspoon salt 4 eggs, lightly beaten 1 teaspoon vanilla extract raisins (optional) Sauce: 1 cup white sugar 1/2 cup butter 1/2 cup heavy cream 1 teaspoon vanilla extract Preheat oven to 350 degrees F* (175 degrees C). Butter an 8x8-inch glass baking dish. Soak bread in hot milk for five minutes. Add 3/4 cup sugar, 1 tablespoon butter, salt, eggs and 1 teaspoon vanilla to bread mixture and stir well. Pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 60 minutes. Cool on wire rack. While pudding cools: In a large saucepan over medium heat, combine 1 cup sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread pudding while warm.'ENJOY"!! Pattianne's Country Kitchen
Recipe #8 Caramilk Pie 12 large marshmallows 1/2 cup (125 mL) milk 3 Caramilk bars 1/2 cup (125 mL) whipping cream 20 Oreo cookies or Graham Cracker crust Butter Melt together the marshmallows, milk and chocolate bars. Let cool. Whisk the whipping cream and add to the cooled mixture. Grease a pie plate with a bit of butter and cover with crushed Oreo cookies. Pour in the marshmallow mixture. Cover with plastic wrap and let cool until serving. Pattianne's Country Kitchen
Recipe #9 Brownie Truffle Bars 6 oz (175 g) bittersweet chocolate, chopped 1/2 cup (125 mL) butter, cubed 1 cup (250 mL) packed brown sugar 3 eggs 2 tsp (10 mL) vanilla Pinch salt 1 cup (250 mL) quartered walnuts 1/2 cup (125 mL) all-purpose flour Truffle Icing: 6 oz (175 g) bittersweet chocolate, chopped 1/4 cup (50 mL) whipping cream 1/2 tsp (2 mL) vanilla Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes. In separate large bowl, whisk together sugar, eggs, vanilla and salt; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours. Truffle Icing: In heatproof bowl over saucepan of hot (not boiling)water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.) Pattianne's Country Kitchen
Recipe #10 Chocolate Brownies 1/4 cup (65 mL) vegetable oil 4 squares (120 g) semisweet chocolate 3/4 cup (190 mL) milk 1/2 cup (125 mL) sugar 1 egg 1-1/4 cup (315 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) chocolate chips Preheat the oven to 350 F (180 C). Melt the chocolate in a double boiler. Meanwhile, combine all the other ingredients, except the chocolate chips. Add the melted chocolate. Pour the batter into a square ovenproof baking dish. Sprinkle the top of the mixture with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Serve while the brownies are still warm with a scoop of vanilla ice cream. Pattianne's Country Kitchen
Recipe #11 Easy One Bowl Brownies 2 Cups Sugar 1 1/3 Cup Flour 1 tsp. Salt 3/4 Cup Cocoa Powder 2/3 Cup Vegetable Oil 4 Eggs 2 tsp. Vanilla 1/2 Cup Chopped Nuts Combine in large bowl and pour into greased and floured 13" x 9" pan. Bake at 350 for 20-25 minutes. Pattianne's Country Kitchen
Recipe #12 Wafer Wonder Cake 2 Sticks Butter (Softened) 2 Cups Sugar 6 Eggs 1 Box (11 Oz.) Vanilla Wafers (Crushed) 1/2 Cup Milk 1/4 Cup Flaked Coconut (or to taste) 1 Teaspoon Vanilla 1 Cup Whole Pecans Cream butter and sugar well. Add one egg at a time, beating well after each one. Add wafers, milk, coconut, vanilla and mix well. Mix in whole pecans slowly (try not to crush them). Pour mixture into a well greased 9" x 13" glass/ceramic pan and bake 350 for 1 hour & 30 minutes or until golden brown. When finished baking, serve by itself or with a whipped cream topping! Pattianne's Country Kitchen
Recipe #13 Lemon Pie So Easy & so delicious! 1 8" frozen Pie Crust 3 Eggs 1 medium lemon, quartered & seeded 1 1/4 cup sugar 2 Tbsp. lemon juice 1/4 cup melted butter Pre-heat oven to 350 F*. Blend eggs, lemon, sugar & lemon juice in Blender til smooth. Add 1/4 cup melted butter (cooled) to above mixture. Pour all into preheated crust & bake in 350 F* oven; Serve with ice cream, yogurt or whipped cream. Pattianne's Country Kitchen
Recipe #14 Easy Sour Cream Cake 1/2 cup Butter; softened 1 cup Sugar 2 Eggs 2 cup Sifted cake flour 1 cup Sour cream 1/2 tsp. Vanilla 1 tsp. Baking soda 1 tsp. Baking powder Preheat oven to 350°. Grease an 8" square pan. Combine all ingredients; bake 40 minutes. Cool in pan on wire rack 15 minutes before removing from pan to cool completely. From Joan Surrey, B.C. Thank-you Joan! Pattianne's Country Kitchen
Recipe #15 Lemon Cream Pie 1 cup water 1/2 cup milk 1 1/2 cup sugar 1/4 tsp. Salt 1 1/2 Tbsp. lemon rind, grated Mix in saucepan: Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream. Pattianne's Country Kitchen
Recipe #16 Dirt Pie (with cream cheese) Easy 1 cup powdered sugar 1/2 stick soft butter 8 oz. cream cheese 2 sm. boxes French vanilla instant pudding 3 cups milk 12 oz. Cool Whip 1 1/4 lbs. Oreo cookies Cream together. Use blender to pulverize cookies (cream and all). Cream together powdered sugar, butter and cream cheese. Mix pudding with 3 cups milk instead of 4 as package says. Fold together pudding, Cool Whip and cream cheese mixture. Put one layer of cookie dirt in bottom, pour cream cheese mixture over this. Cover up the cream cheese mixture with the remaining cookie dirt and decorate as you wish. "ENJOY"!! Pattianne's Country Kitchen
Recipe #17 Lemon Icebox Pie Easy! 1 cup graham cracker crumbs 1/2 tbsp. brown sugar 1 oz. melted butter or margarine Dash of cinnamon 4 egg yolks 2 cans sweetened condensed milk 7 oz. lemon juice Mix together graham crumbs, sugar, cinnamon and butter: Press into 9 inch pie pan, chill. Mix together rest of ingrediants: Pour into crust, chill thoroughly. Pattianne's Country Kitchen
Recipe #18 Rolled Oat Cake Quick/Easy 1 cup rolled oats 1 cup boiling water 1/2 cup butter 2 cups brown sugar 1 cup flour 1 tsp. soda, dissolved in a little hot water 2 eggs 1 cup raisins, cut FINE Pour boiling water over oats, let stand 10 mins. Add butter, let stand 10 mins. more. Add remaining ingredients. Bake in 350 *F. oven. Pattianne's Country Kitchen
Recipe #19 Zucchini Cream Pie EASY/"YUMMY" Recipe #19 1 1/2 cups zucchini peeled, seeded and sliced 1 cup evaporated milk 2 cups white sugar 1 egg 3 Tbsp. margarine 3 Tbsp.all-purpose flour 1 tsp. vanilla extract 1 pinch salt 1 9 inch pie crust (can use frozen thawed) 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set. Serves 8 "ENJOY"! From Terry Calgary, Alberta Thank-you Terry! Pattianne's Country Kitchen
Recipe #20 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Diabtic/Low calorie: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. 1 Cup water 1/3 Cup canola oil 2 Cups flour 2 Cups sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 tsp. baking soda 1 large egg white, well beaten Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 Tbsp. margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 tsp. vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Pattianne's Country Kitchen
Recipe #21 Impossibly Easy Toffee Bar Cheesecake 1/4 cup milk 2 teaspoons vanilla 2 eggs 3/4 cup packed brown sugar 1/4 cup Original Bisquick® mix 2 packages (8 oz each) cream cheese, cut into 16 pieces, softened 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped 1/2 cup caramel topping Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. From Val from Delta B.C.Canada A delicious recipe "Thankyou"! Val Pattianne's Country Kitcehn
Recipe #22 Surprise Dessert 1 1/2 cup milk 1 (3 oz.) pkg. cream cheese, softened 1 (3-3/4 oz.) pkg. instant vanilla pudding mix 4 cups angel food cake cubes 1 (13-14 oz.) can crushed pineapple, drained 1 (2 oz.) pkg. dessert topping mix In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6. Pattianne's Country Kitchen
Recipe #23 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country Kitchen
Recipe #24 Chocolate Mint Dessert Balls 9 oz Chocolate chips; melted 1/2 c Creme de menthe 24 oz Cream cheese; softened 1 ts Cinnamon, ground 2 c Pecans; finely chopped Chocolate cookie wafers In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator. Pattianne's Country Kitchen
Recipe #25 Sponge Cake #1 Easy! 1 cup cake flour 1 tsp baking powder 1/4 tsp salt 5 eggs 1/2 teaspoon cream of tartar 3/4 cup sugar 1 tsp almond extract Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 35-40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares. Pattianne's Country Kitchen
Recipe #26 French Crepe Recipes **See Note Basic Crepe Batter Recipe: Pâte à Crèpes… Thin, light, and luscious! Easy/Simple to make, and wonderful to eat! Preparation Time: 5 minutes Cooking Time: about 30 minutes Ingredients (for about 15 crepes): 2 cups Flour 2 1/2 cups Whole Milk 4 Eggs 2 tbsp. Butter (melted) Pinch of Salt 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional) Vegetable Oil (for pan) How to Prepare Batter: Sift flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in Butter. Voilà! The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk. How to Prepare Crepes: Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds. Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum! Variations: Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite! Serving Ideas: Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again. If you prefer, you can also top your crepe and then roll it up like a tortilla. Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once. **NOTE: RECIPES TO FOLLOW Pattianne's Country Kitchen
Recipe #27 Divine Chocolate Banana Coconut Extravaganza Crèpes Choco-Banane-Coco… This luscious mix literally melts in your mouth… enjoy! Prep Time: 15 minutes 8 crepes (batter instructions RECIPE #26) 8 oz. Semi-Sweet Baking Chocolate (or your favorite high quality dark chocolate with 70% cocoa content) 1 cup Crème Fraîche (or heavy cream) 3-4 Bananas 1/3 cup Shredded Coconut Chocolate or Vanilla Ice-Cream (optional) Break chocolate into small pieces. Melt the chocolate in a double boiler and then add cream, stir well, and remove from heat. Place Crepes on individual plates. Line one half of each crepe with chocolate, and then banana slices. Then fold empty half over. Pour more chocolate on top and sprinkle with coconut. If you want, add a scoop of ice cream. Serve right away. Voilà! Bon Appétit! Pattianne's Country Kitchen
Recipe #28 Succulent Cinnamon Pear Crèpes aux Poires Fondantes… Delicious crepes that will melt in your mouth! Prep Time: 25 minutes 8 crepes (batter instructions RECIPE #26) 4 Pears (peeled and cut into slices or cubes) 2 Cinnamon Sticks (or powder) 3/4 cup Dry White Wine 1 tbsp. Butter Vanilla Ice-Cream Whipped Cream (optional) Sauté pears in white wine with cinnamon over a medium-high flame. When most of the liquid has disappeared and the pears are cooked, stir in butter. Spread crepes onto individual plates and cover one half of each crepe with pears. Fold over other half. Top with vanilla ice-cream and if you want, a little cinnamon powder and whipped cream. Serve right away! Voilà Bon Appétit! Pattianne's Country Kitchen
Recipe #29 Creamy Marscapone and Strawberry Trifle Crème de Marscapone aux Fraises… The marscapone is lightly flavored with lemon and the strawberries make for a perfect marriage of flavor and texture... Enjoy! Prep Time: 10 Minutes 2 cups Marscapone Cheese 1 cup Strawberries>BR> 1/4 cup Granulated Sugar 3 tbsp. Milk 2 tsp. Balsamic Vinegar 2 tbsp. Honey 1 Lemon In a bowl, stir the marscapone, sugar, and milk together. Shred a little bit of the lemon rind, and stir it into the marscapone mixture. Cut strawberries into quarters. Mix together the honey and vinegar. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries. Repeat until finished. Then pour a little honey and vinegar sauce over the top. Serves 4. Voilà! Variations: You can use any other berries along with the strawberries, or any other fruit. You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose. Serving Ideas: Even though this dessert can be made in about 10 minutes, do not underestimate its elegance... so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! Of course, you can also prepare this dessert in one large serving dish. Fact: Marscapone cheese is of course Italian, but is more and more commonly used in French desserts. Pattianne's Country Kitchen
Recipe #30 Chocolate Banana Flan Délice au Chocolat et aux Bananes… A creamy, extra "chocolatey" treat! Looks beautiful and tastes even better! Preparation Time: 15 minutes Cooking Time: about 20 minutes 7 oz. Semi-Sweet Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa) 2 Eggs 2/3 cup Crème Fraîche (or heavy cream) 1/2 cup Whole Milk 2-3 Bananas 1 tbsp. Butter (room temperature) Rum Powdered Sugar to decorate Butter and Granulated Sugar for baking dish Preheat oven to 350°F. Chop chocolate into small pieces and put in a bowl. Heat up cream and milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth. Stir in butter until smooth. Once batter is cool, add eggs, and whisk well. Butter and sugar a baking dish (or a flan dish). Cut bananas into thick slices. Line the bottom of baking dish with bananas. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. Take out of oven and sprinkle top with rum and powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. Serve Warm. Voilà! Serves 4-6. Tip: You can prepare this dessert ahead of time. Add rum and powdered sugar, and bake additional 5 minutes right before serving! Pattianne's Country Kitchen
Recipe #31 French Hot Chocolate… Mmmm! Chocolat à l'Ancienne… Tastes amazing, feels amazing. Prep Time: 10 minutes 28 fl. oz. Whole Milk 7 oz. Unsweetened Baking Chocolate 1 cup Crème Fraîche (or heavy cream) 1/3 cup Granulated Sugar Pinch of Powdered Vanilla (optional) 2 Tbsp. Cocoa Powder (for top) 1 1/2 cup Fresh or Canned Whipped Cream (for top) Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth. Pour into mugs and serve with whipped cream and powdered cocoa. Voilà! NOTE: If you are making your own whipped cream: Take 1 1/2 cups of chilled heavy cream and whip until firm. Put in refrigerator and then make the recipe for the hot chocolate. Serves 4. Variations: For a lighter version, just use milk. For a Spanish flavor, add 1 - 2 tsp. of cinnamon. If you like your hot chocolate recipes very sweet, try adding a teaspoon (or two!) of vanilla sugar. If you have a really strong sweet tooth, add caramel!!! Serving Ideas: Traditionally, French hot chocolate is served in a couple of different ways: For breakfast. In which case you would want to serve it in a bowl, so that you can dip your toasted bread into it -- it's delicious and I highly recommend that you try this, either for breakfast or for a special snack. Or you can serve hot chocolate with different pastries and French chocolates, such as truffles. Pattianne's Country Kitchen
Recipe #32 Blueberry White Chocolate Bread Pudding 1/4 cup sugar 1 1/2 cups milk 2 eggs 1/2 tsp vanilla 1/2 cup heavy cream 1 1/2 oz white chocolate 1 cup blueberries 2 cups dried bread Pre heat oven to 350 F*. Butter six custard cups. Put a few berries in bottom of each custard cup. Place bread into 1/2 full. Put a few more blueberries in each cup. Fill with bread to top of cup. Heat cream and place chocolate in hot cream, let stand. Combine milk,sugar and vanilla, stir in hot cream and chocolate, pour mixture over the bread to cover. Place in a 9x12 baking pan and cover dishes 2" with warm water, bake for 30 min or until cake tester comes out clean. Serve warm with fresh whipped cream. Pattianne's Country Kitchen
Recipe #33 Pistachio Cake Easy! One 18-1/4 ounce yellow cake mix 4 eggs 1 cup club soda 2 boxes (3.4 ounce) instant pistachio pudding, divided 1/4 cup vegetable oil 1 pound white pistachio nuts (walnuts or pecans will work), lightly toasted and crushed 1-1/2 cups milk 1 envelope (1-1/2 ounce) envelope of powdered whipping cream Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt* or tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing. Keep cake in the refrigerator. NOTE: For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and then ice. Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake. Pattianne's Country Kitchen
Recipe #34 7-UP Pound Cake 2 sticks margarine 1/2 cup vegetable shortening 3 cups sugar 5 eggs 1 teaspoon lemon extract 3 cups all-purpose flour 1 (7-ounce) bottle 7-UP Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition. Bake for 1 1/2 hours, or until cake tests done. Pattianne's Country Kitchen
Recipe #35 Dump Pound Cake EASY! 2 cups flour 1-1/2 cup sugar 1/2 pound (1 cup) butter, softened 2 teaspoons baking powder 4 eggs 1/2 cup milk 1 teaspoon vanilla Put ingredients in bowl of standing mixer. Mix for 20 minutes. Coat tube pan with vegetable spray. Put batter in pan and place in a cold oven. Set temperature for 350 degrees F and bake for 1 hour. Pattianne's Country Kitchen
Recipe #36 Sugar-Free Pumpkin Pie 9-inch pie pastry 16-ounce can pumpkin 12-ounce can evaporated milk 3 eggs 3/4 cup artificial sweetener (Splenda's Brown Sugar is good) 1/4 teaspoon salt 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream. * Or 2 teaspoons pumpkin pie spice. Pattianne's Country Kitchen
Recipe #37 Microwave Apple Crisp 4 medium tart cooking apples, peeled, sliced (4 cups) 2/3 cup packed brown sugar 2/3 cup quick-cooking or old-fashioned oats 1/2 cup Original Bisquick® mix 3 tablespoons butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm. Pattianne's Counry Kitchen
Recipe #38 Apple Marmalade Pudding Cake Served with hot Butterscotch Sauce Recipe Below 6 medium Apples 3/4 cup Brown sugar, packed 175 mL 1-2/3 cups Flour 400 mL 3 tsp Baking powder 15 mL 1/2 tsp Salt 2 mL 1/2 cup Granulated sugar 125 mL 1/3 cup Shortening 75 mL 1/3 cup Orange marmalade 75 mL 1 Egg 1 1/2 cup Milk 125 mL 1 tsp Cinnamon 5 mL 2 tbsp Granulated sugar 25 mL Butter Scotch Sauce 3 tbsp Cornstarch 50 mL 1 cup Brown sugar, packed 250 mL pinch Salt pinch 1 cup Cold water 250 mL 1 cup Boiling water 250 mL 1/4 cup Butter 50 mL 2 tsp Vanilla 10 mL Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish. Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping. Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended. Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp [25 mL] sugar and sprinkle over batter. Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce. Butterscotch Sauce; Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot. Pattianne's Country Kitchen
Recipe #39 Falling Chocolate Cake Chocolate molten lava cake. Drizzled with vanilla creme sauce and fresh strawberries. 2 Tablespoon cocoa powder 3 oz chocolate finely chopped 3 oz unsalted butter 2 eggs 2 egg yolks 3 oz sugar 1 1/2 oz cake flour Butter baking dishes and dust with cocoa powder, tapping out excess cocoa. Melt chocolate and the butter in a double boiler, in an electric mixer, beat the eggs and sugar until light and fluffy. Fold in the chocolate butter mixture. Add the flour and mix just until incorporated. Spoon batter into prepared dishes, filling no more than 1/2 full. Refrigerate for a minimum of 30 minutes. The batter will hold for two days after it has been made. Bake for 8-10 minutes in 350-degree oven or until the top has a slight crack and the sides have set. To serve carefully invert-baking dish on to plate and cake should slide out, serve with fresh berries or whip cream, ice cream and chocolate or vanilla sauce. Pattianne's Country Kitchen
Recipe #40 Sweet Potato Casserole With Bananas 4 medium sweet potatoes 1/2 cup chopped nuts 4 tablespoons butter 3/4 cup brown sugar 1/2 cup coconut 4 bananas, mashed 1 cup crushed corn flakes 2 tablespoons butter or margarine, melted 1/4 cup brown sugar Cook potatoes in small amount of water until tender. Mash and beat. Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a little cream of orange juice to moisten. Pour 1/2 of the sweet potato mixture into a buttered casserole. Cover with mashed bananas and then top with rest of sweet potato mixture. Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Cover top of sweet potatoes. Bake at 350 degrees for 20 minutes. Serves 6 to 8. Pattianne's Country Kitchen
Recipe #41 Fluffy Marshmallow Sweet Potatoe Casserole (w/marshmallow topping 3 cups cooked mashed sweet potatoes 2 tablespoons butter 1/4 cup orange juice or milk 1/2 teaspoon salt 1/3 cup marshmallow creme 1 egg, well beaten 1/2 to 1 cup miniature marshmallows Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme. Beat in egg. Pile sweet potatoes in a lightly buttered baking dish. Bake at 400° for 25 minutes. Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. Pattianne's Country Kitchen
Recipe #42 Sweet Potato Cake Roll W/Cream cheese filling) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling: 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional** powdered sugar, for sprinkling Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375° F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. **To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350° F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Pattianne's Country Kichen
Recipe #43 Brunch Stuffed French Toast Delicoius served with fresh fruit or syrup. 1 loaf French bread, cut 1 inch slices 6 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1/8 tsp teaspoon nutmeg 1/2 tsp teaspoon cinnamon 8 oz cream cheese TOPPING: 1/2 cup butter, softened 1 cup light brown sugar 2 tablespoons corn syrup 1 cup chopped pecans Butter a casserole dish (large rectangular one 13x9). Spread cream cheese on bread then fill dish with bread slices so dish is covered with bread. Mix eggs, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate overnight (must hold overnight). Make topping: Mix butter, brown sugar& corn syrup. Stir in pecans. Spread evenly over bread slices. Bake uncovered until puffed and golden about 40 minutes at 350. Let stand 5 minutes before serving. Pattianne's Country Kitchen
Recipe #44 Fruited French Toast Served with Warm Homemade Syrup 2 foot loaf of French bread 3 large eggs 1-1/2 cup milk 1/2 teaspoon nutmeg 1 teaspoon vanilla 1/2 cup dark brown sugar, divided 1/2 cup chopped pecans 2 tablespoons, plus 1 tablespoon butter, divided 1/2 teaspoon salt 1 cup fruit* **Basic Fruit Syrup or Maple-Based Fruit Syrup Recipe Below The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day. Preheat oven to 350 degrees F. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt. Increase oven temperature to 400 degrees F. Decoratively arrange pecans and fruit on top of bread in pan. Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly. *Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice. Maple-Based Fruit Syrup: Serve this Warm 1 cup sliced, chopped, chunked or whole fruit** 1/2 cup pure maple syrup 1 tablespoon lemon juice Heat fruit and syrup in a small saucepan for about 3 minutes. For a thin syrup - press through strainer. For a thicker syrup, process cooked syrup in a food processor. Stir in lemon juice and serve warm. Store in refrigerator. **Berries, cherries, pineapple, mango, papaya, bananas, apples, pears etc. From Terry Vancouver, B.C. Canada This a delicous recipe "Thankyou" Terry! Pattianne's Country Kitchen
Recipe #45 Pineapple Pudding Cake 1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired. Pattianne's Country KItchen
Recipe #46 Cream Cheese Pound Cake This is one of the moistest Bisquick® mix pound cakes ever! 3 cups Original Bisquick mix 1 1/2 cups granulated sugar 1/2 cup Gold Medal® all-purpose flour 3/4 cup butter or margarine 1 teaspoon vanilla 1/8 teaspoon salt 6 eggs 1 package (8 ounces) cream cheese, softened Powdered sugar, if desired Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar. Pattianne's Country Kitchen
Recipe #47 Sour Cream-Peach Coffee Cake 2 1/3 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted 1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced 1/4 cup sugar 1/2 teaspoon ground cinnamon 2/3 cup sour cream 1 egg Sweetened whipped cream, if desired Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top. Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top. 3. Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream. Pattianne's Country Kitchen
Recipe #48 Black Devil's Food Cake Very Lowfat/cal/carb Vegetable oil spray 2 cups all-purpose flour, plus flour for dusting pan 1-3/4 cups sugar 1/2 cup unsweetened cocoa powder 1 Tablespoon baking soda 2/3 cup unsweetened applesauce 1 cup fat-free or low-fat buttermilk 2 Tablespoons vegetable oil 1 cup strong coffee Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely. Makes 20 servings. Seven-minute frosting or a dusting of powdered sugar can dress up the top. Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber. Pattianne's Country Kitchen
Recipe #49 Black & White Chocolate Cake Buttermilk 1 (18.25 ounces) package vanilla cake mix with real vanilla beans 1-1/4 cups buttermilk or sour milk (see Note) 1/2 cup (1 stick) butter, softened 4 eggs at room temperature 1 cup white chocolate chips, divided use 1/2 cup unsweetened cocoa powder 1-1/2 cups semi-sweet chocolate chips, divided use Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally. In a large bowl, combine cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may remain. Pour half of cake batter into a separate bowl and set aside. To one half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use. To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining 1 cup for later use. Pour the dark chocolate batter into the prepared pan and smooth to even it out. Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer. Bake 35 to 40 minutes until a wooden pick inserted in the center comes out clean. Spread reserved 1 cup of semi-sweet chocolate chips on top of warm cake. Wait 5 minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let cool to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press into the frosting. Cut and serve at room temperature. Notes: If you don't have buttermilk or sour milk on hand, add 1 tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest 10 minutes to thicken before using. The cake may also be made in a bundt pan or traditional round layers. Adjust the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Test for doneness. Makes 24 to 36 servings, depending on cut size. Pattianne's Country Kitchen
Recipe #50 Old Fashioned Saskatoon Pie Pastry for 9" double pie crust (can use frozen thawed) 4 cups fresh or frozen Saskatoon berries** 2 tblsps. water 1 1/2 tblsp. Minit Tapioca 2 tblsps. lemon juice 1 tblsp. butter or margarine 3/4 cup sugar Simmer berries, water and lemon juice over low heat for 4 to 5 minutes. Remove from heat and stir in sugar, tapioca and butter. cool and pour into pastry lined pie plate. Dampen the edge and cover with top crust. Trim and seal edges. Cut or prick top crust and brush with milk and sprinkle with sugar. Bake at 450 *F. degrees for 15 minutes; reduce heat to 350 *F. degrees and bake 30 to 35 minutes longer or until done. ENJOY! **Subtitute: If Saskatoon berries are not available you can use Bluberries. From Fay Semans Saskatchewan Canada Thank-you Fay! Pattianne's Country KItchen
Up-Dated November 2009
