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Judy Dyke

Food court

I thought you might enjoy a few new desserts to try for Christmas, New Year’s Eve/Day or any family dinner you prepare.

Frozen Key Lime Delight

1 cup all-purpose flour

1/2 cup salted cashews, chopped

1/2 cup flaked coconut

1/4 cup packed light brown sugar

1/2 cup butter, melted

2 cups heavy whipping cream

1 1/2 cups sweetened condensed milk

1 cup key lime juice

3 teaspoons grated key lime peel

1 teaspoon vanilla extract

Whipped cream and key lime slices

In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15-by-10-inch baking pan. Bake at 350° for 20 to 25 minutes. Bake at 350° for 20 to 25 minutes or until golden brown, stirring once. Cool on a wire rack. Meanwhile, in a large bowl, combine the cream, milk, lime juice, peel and vanilla. Refrigerate until chilled. Fill cylinder of ice cream freezer 2/3 full, freeze according to the manufacturer’s directions. Sprinkle half of the cashew mixture into an ungreased 11-by-7-inch dish. Spread Ice cream over top. Sprinkle with remaining cashew mixture. Cover and freeze for 4 hours or until firm. Garnish servings with whipped cream and lime slices. Serves 8.

Tipsy Apple Pie

1 sheet refrigerated pie pastry

1 21-ounce can apple pie filling

1/4 cup brandy

1 teaspoon crystallized ginger, finely chopped

1/2 cup packed brown sugar

1/2 cup old fashioned oats

1/4 cup cold butter, cubed

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

Unroll pastry into a 9-inch pie plate, flute edges. Combine the pie filling, brandy and ginger in a large bowl. Pour into crust. Place brown sugar, flour, oats, butter, cinnamon and salt in a food processor. Cover and pulse until coarse crumbs form, sprinkle over pie. Cover edges of pastry loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 350°, remove foil and bake for 40 to 45 minutes or until crust is golden and filling is bubbly. Cool on wire rack.

Peach Raspberry Crisp

1 lemon

1 1/3 cups all-purpose flour

1 teaspoon baking powder

3 tablespoons brown sugar

1/2 cup plus 3 teaspoons granulated sugar

10 tablespoons unsalted butter, melted

6 ripe peaches, peeled and halved

1 pint raspberries

1/4 cup cornstarch

1/8 teaspoon salt

Whipped cream or ice cream

From lemon, grate 1 tablespoon peel. Squeeze 3 tablespoons juice. In large bowl, combine flour, baking powder, brown sugar, 3 tablespoons granulated sugar and lemon peel. Blend in butter until small and large clumps form. Refrigerate 15 minutes. Preheat oven to 375°. Cut peaches into 3/4-inch thick slices. In bowl, toss peaches, berries, cornstarch, salt, lemon juice and 1/2 cup granulated sugar. Let stand 15 minutes. In 2-quart ceramic baking dish, spread fruit. Top with crumbs. Bake 40 to 50 minutes or until filling is bubbling. Cool 20 minutes. Serve with whipped cream or ice cream.

Ambrosia Cherry Trifle

3 red grapefruits

6 oranges

1/2 cup sugar

1 envelope unflavored gelatin

Orange juice

1 8-ounce carton sour cream

1 teaspoon milk

1 16-ounce jar maraschino cherries, drained well

2 cups tiny marshmallows

1/2 cup shredded coconut, toasted

Maraschino cherries with stems

Segment grapefruit and oranges over a bowl to catch juices, set segments aside. In a medium saucepan, stir together sugar and gelatin. Measure citrus juice, then add enough orange juice to equal 1 3/4 cups. Add juice to saucepan. Cook and stir over medium low heat until gelatin is dissolved. Remove from heat, gently stir in citrus segments. For trifle assembly: Layer 1 - Pour citrus gelatin into a shallow 9-by-10-inch-diameter, straight sided clear glass bowl or trifle dish. Refrigerate at least 3 hours before adding remaining layers. Layer 2 - Stir together sour cream and the milk, then spread on the citrus gelatin layer. Layer 3 - Spread cherries on sour cream layer. Layer 4 - Top cherry layer with marshmallows.

Winter Blackberry Cobbler

2 1/2 cups all-purpose flour

1 3/4 cups teaspoons powder

3/4 teaspoon salt

1/2 cup shortening

2/3 cup milk

2 cups sugar

1/3 cup all-purpose flour

1 teaspoon fresh lemon juice

2 16-ounce packages frozen blackberries

1/4 cup butter, cut into 1/4-inch pieces and divided

1 tablespoon sugar

Vanilla ice cream

Preheat oven to 425°. Whisk together first three ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender or fork until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball. Turn dough out onto a lightly floured surface and knead 6 to 8 times. Divide dough in half. Roll one dough half to 1/4-inch thickness on a lightly floured surface, and cut into 1-inch wide strips. Place on a lightly greased baking sheet. Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack and let cool completely. Reduce oven temperature to 350°. Meanwhile roll remaining dough into 1/4-inch thickness, cut dough into 1-inch wide strips. Sprinkle 2 cups sugar, 1/3 cup flour and lemon juice over frozen blackberries in a large bowl and gently stir. Spoon half of blackberry mixture into a lightly greased 13-by-9-inch baking dish. Break each baked dough strip into 2 to 3 pieces and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips. Arrange unbaked dough strips in a lattice design over filling and sprinkle with 1 tablespoon sugar. Dot blackberry mixture with remaining butter pieces. Bake at 350° for 50 to 60 minutes or until pastry is golden and mixture is bubbly. Serve with vanilla ice cream.

Decadent Banana Cake with Coconut Cream Cheese Frosting

2 1/2 cups plus 5 1/2 tablespoons cake flour

1 tablespoon baking soda

Pinch of salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 large eggs

4 large ripe bananas, mashed (about 2 cups)

2/3 cup buttermilk


1 8-ounce package cream cheese, softened

2 tablespoons butter, softened

3 1/2 cups powdered sugar, sifted

2 teaspoons milk

1/2 teaspoon vanilla extract

1 1/4 cups sweetened flaked coconut

Sift together first three ingredients. Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar, beat until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Beat in bananas at low speed increase speed to medium and gradually add flour mixture to butter mixture, alternately with buttermilk. Beginning and ending with flour mixture. Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks (about 1 hour). For frosting: Beat cream cheese and butter at medium speed with electric mixer until creamy. Gradually add powdered sugar alternately with milk, beating at low speed until blended. Add vanilla and beat until smooth. Stir in coconut. Spread coconut cream cheese frosting between layer and on top and sides of cake.

Peppermint Ribbon Cake

1 18 1/4-ounce package white cake mix

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided

1 cup confectioner’s sugar

1 tablespoon milk

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl, stir in the extract, food coloring and 1/2 cup crushed candies. Spoon 2 cups of remaining batter into a greased and floured 10-inch fluted tube pan. Carefully top with peppermint batter, do not swirl. Top with remaining plain batter. Bake at 350° for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioner’s sugar and milk. Drizzle over cake. Sprinkle with remaining crushed candies. Serves 12.

Cherry Crisp Pie

1/4 cup (1/2 stick) butter or oleo

3/4 cup quick cooking or old fashioned oats, uncooked

1/2 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 cup pecans, chopped

1/2 teaspoon ground cinnamon

2 21-ounce cans cherry pie filling

1 9-ounce prepared graham cracker crust (10 inches)

Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans and cinnamon. Spoon pie filling into crust. Sprinkle oat mixture over top. Place pie on baking sheet and bake in preheated 375° oven until topping is golden brown, about 40 to 45 minutes. Cool on wire rack then refrigerate at least 4 hours before serving.

This will give you a few new recipes to try to go with your Christmas or New Year’s dinner. Hope you enjoy! Happy Cooking/Baking! If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Hope you all have a wonderful Merry Christmas and a fun safe Happy New Year.

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