Dessert

Strawberry Pretzel Jello

Listen to Episode 61: Strawberry Pretzel Jello

Ingredients:

  • 2 c crushed pretzels
  • 3/4 c butter, melted
  • 3 tsp brown sugar
  • 2 c whipped topping
  • 8 oz cream cheese
  • 1 c sugar
  • 2 3-oz packages strawberry jello
  • 2 c boiling water
  • 32 oz frozen sweetened sliced strawberries, thawed

Directions:

  • In a bowl, combine the pretzels, butter, and brown sugar. Press into an ungreased 9×13 baking dish.
  • Bake at 350°F for 10 minutes. Cool on a wire rack.
  • In a small bowl, beat whipped topping, softened cream cheese, and sugar until smooth.
  • Spread over cooled pretzel crust. Refrigerate until chilled.
  • For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set.
  • Carefully spoon over filling. Chill for 4-6 hours or until firm.
  • Cut into squares, serve with whipped topping if desired.
Dessert

Orange Craisin Oatmeal Cookies

Listen to Episode 53: A Great Cookie

Ingredients:

  • 1 c butter or margarine
  • 1 c brown sugar
  • 1/4 c water
  • 1 tsp vanilla
  • 3 c quick oats
  • 1 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/2 c craisins
  • 1/2 tsp orange peel

Directions:

  • Cream butter and sugar. Add water and vanilla, mix well.
  • Combine brown sugar, quick oats, flour, salt, baking soda in a separate bowl. Mix well, combine with butter mixture and mix well.
  • Stir in craisins and orange peel. Refrigerate for 30 minutes.
  • Form into 2 logs, refrigerate for 2 hours.
  • Slice and bake at 375°F for 12 minutes.
  • Icing: Mix 2 Tbs orange juice, 1/2 tsp orange extract, and 2 c powdered sugar. Let cookies cool before icing.
Dessert

Panettone (2 Loaves)

Listen to Episode 52: 2nd Anniversary & Panettone

Ingredients:

  • 3-4 c flour
  • 1 c very warm water
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1 1/4 tsp salt
  • 1/2 c sugar
  • Fruits & almonds, listed in directions
  • 2 eggs
  • 1 Tbs or 1 packet yeast

Directions:

  • Mix 2 c flour, sugar, salt, and yeast in a large bowl. Add melted butter, water, vanilla, orange extract, and eggs, mix well.
  • Knead in additional 1-2 c flour to make a soft dough. Cover and let rise.
  • In a separate bowl, mix together 1/3 c each of golden raisins, craisins, dried cherries, dried apricots, and slivered almonds.
  • After dough doubles in size, press dough down. Knead in fruit and almond mixture and let rise again.
  • Form into two balls. Place into paper baking cups or tall round pans and let rise for a 3rd time before baking.
  • Bake 10 minutes at 400°F, 10 minutes at 375°F, then 30 minutes at 350°F. Cool on a wire rack.
Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin

Ingredients:

  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey

Directions:

  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.
Cake, Dessert

Piña Colada Cupcakes

Listen to Episode 48: Piña Colada Cupcakes

Ingredients:

  • 2 1/4 c flour
  • 1 1/2 c sugar
  • 3 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/4 c pineapple juice
  • 1/2 c shortening
  • 1 tsp white rum vanilla or half rum half vanilla
  • 3 eggs

Directions:

  • Heat oven to 350°F.
  • Beat all ingredients on low speed 30 seconds, scraping bowl constantly.
  • Beat on high speed 3 minutes, scraping bowl occasionally.
  • Pour batter into paper baking cup-lined muffin pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting.
  • Frosting: use Cookie Icing recipe, but substitute coconut cream or a thick coconut milk for the milk and white rum vanilla (or half rum half vanilla) for the vanilla. May need to use more coconut milk/cream to get the consistency correct.
Breakfast, Dessert, Lunch/Dinner

Dutch Baby (stovetop/grill/campfire version)

Listen to Episode 46: Going Dutch

Ingredients:

  • 3 Tbs butter
  • 2 apples (peeled, cored, thinly sliced)
  • Batter:
    • 4 large eggs, lightly beaten
    • 1 c milk
    • 1 c Mary Mac Bakehouse Golden Oat Pancake Mix
    • 1 tsp vanilla

Directions:

  • You will need a Dutch Oven – a large low pot with a lid.
  • Melt butter in a pan on medium low heat. Add sliced apples and cook for 5-6 minutes. You want them to sizzle but not to brown.
  • While apples are cooking, mix up the batter.
  • After apples have cooked, pour batter over them, turn the heat down slightly, and put on the lid. Cook 15 minutes.
  • Serve hot. Top with powdered sugar, sugar and cinnamon, syrup, maple cream, apple butter, whatever you like!
Dessert, Pie

Baked Cream Pie

Listen to Episode 38: A Weird Little Pie

Ingredients:

  • 1 unbaked pie shell
  • 5-6 peaches or nectarines, peeled, pitted & sliced OR 1 1/2-2 c berries, cleaned, drained & dry
  • 1 c heavy cream
  • 2/3 c white sugar
  • 4 Tbs flour
  • 1/4 tsp vanilla

Directions:

  • Blend sugar and flour together. Add heavy cream and vanilla, mix well.
  • Put fruit in pie shell. Pour cream mixture over fruit.
  • Bake at 400°F for 35-40 minutes. Serve warm or cold.
  • Store in refrigerator.
Dessert

Cookie Icing

Listen to Episode 30: Classic Cut Out Cookies

Ingredients:

  • 1 tsp vanilla
  • 1/2 c butter, soft but not melted
  • 32-oz bag powdered sugar
  • Milk

Directions:

  • In a big bowl, whip butter with a wooden spoon. Add vanilla and blend.
  • Add half of the bag of powdered sugar. Blend and add 1 Tbs of milk at a time until smooth.
  • Add the rest of the powdered sugar, then milk 1 Tbs at a time until the icing is a nice spreading consistency. If it’s too thin, you can add more powdered sugar. If it’s too thick, add more milk.
  • Divide icing into separate bowls to tint. If using liquid food coloring, make the icing a little thicker as the color will thin it.
  • Decorate and let cookies sit on a rack for a while so icing can set up. It will get stiff on the outside but stay soft on the inside.
Dessert

Cut Out Cookies

Listen to Episode 30: Classic Cut Out Cookies

Ingredients:

  • 1 c butter
  • 1 c sugar
  • 1 pinch salt
  • 2 eggs
  • 2 Tbs milk
  • 4 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Directions:

  • Cream together butter, sugar, and salt. Add eggs and milk, mix well.
  • Blend in flour, baking powder, and baking soda. Mix well, divide into two balls of dough, and chill in the refrigerator for two hours.
  • Preheat oven to 350°F. Use a lightly floured surface to roll out dough. Roll out dough so that it is 1/4 inch thick or slightly thinner and cut out desired shapes. Place cookies on baking sheets that have a sheet of parchment paper on them.
  • Bake 8-10 minutes, until edges are slightly brown. Do not overbake!
  • Cool on a cooling rack and ice.
Dessert, Pie

Peach Blueberry Pie

Listen to Episode 19: Peach Blueberry Pie

Ingredients:

  • 7-8 peaches (if small might want more)
  • 1 c blueberries
  • 3/4 c sugar
  • 1/4 c flour
  • 1 pie crust

Crumble Top Ingredients:

  • 1 c flour
  • 1/2 c butter
  • 1/2 c brown sugar

Directions:

  • Bring water to simmer. Add peaches, let cook 1 minute. Remove peaches, slip skins and slice.
  • Mix sugar and flour in a bowl. Toss peaches and blueberries in flour/sugar mixture. Let sit 15 minutes until juices flow.
  • Put pie crust in 9-inch pan, place fruit into pie crust.
  • Mix crumble top ingredients together, sprinkle on top of pie from edge to middle.
  • Bake at 400°F for 30 minutes.
  • Cover pie with aluminum foil and bake for 20 more minutes.
  • Cool and eat.