Kate’s Mom’s Summertime Lemon Cake

Cooking with Mary 6/21/17

1 small box lemon Jello
1 cup boiling water
1 box yellow cake mix
3/4 cup salad oil
4 eggs
1 TBSP lemon extract

Pour the boiling water into Jello and mix until dissolved. Let cool. Pour cake mix in a large bowl and add oil. Beat at a moderate speed. Add eggs, one at a time, and beat well. Add lemon extract and cooled Jello. Mix well. Pour into greased and floured 9 x 13 baking dish. Bake at 350 degrees for about 35 minutes. Remove from heat and make holes in top of cake, using a fork. Mix one cup powdered sugar with juice of 1 or 2 lemons until a thin glaze forms. Pour over cake.

Carrot Cake Muffins

Olive oil spray (or canola oil spray)
1 1/2 cups carrot, grated
1 cup whole-wheat flour
1 cup all-purpose flour
1/4 cup ground flaxseed
1 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
1 TBSP cinnamon
1/4 tsp sea salt
1 egg
3/4 cup calcium-fortified 100% pure orange juice
1/2 cup unsweetened applesauce
1/2 cup grated coconut

  1. Preheat oven to 350°; spray muffin pan with cooking oil spray.
  2. Shred carrots and set aside.
  3. Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl and mix.
  4. Add egg, orange juice and applesauce to the bowl and mix thoroughly.
  5. Fold in carrots and coconut until blended.
  6. Spoon mixture into muffin tins, filling until 2/3 full.
  7. Bake for approximately 20 minutes or until browned.

Chocolate Mint Brownies

Cooking with Mary 3/15/17

1 cup all purpose flour
1/2 cup butter, softened
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 16 ounce can chocolate flavored syrup
1 cup sugar

2 cups confectioners sugar
1/2 cup butter, softened
1 TBSP water
1/2 tsp mint extract
3 drops green food coloring

10 ounce package of mint chocolate chips
9 TBSP butter

Combine the first 7 ingredients in a large mixing bowl. Beat at medium speed for 3 minutes. Pour  batter into a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for thirty minutes. Top of brownies will appear wet. Cool completely.

Combine filling ingredients in a medium mixing bowl and beat until creamy. Spread over cooled brownies. Refrigerate until set.

For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Yields 5 to 6 dozen.

Chocolate Candy Bar Pie

Cooking with Mary 1/11/17

20 large marshmallows
1/2 cup milk
4 chocolate candy bars (your preference – plain or otherwise)
1/2 pint whipping cream

Melt marshmallows, candy bars and milk in a saucepan. Stir until smooth. Whip whipping cream in a bowl until peaks form. Pour chocolate mixture over the whipped cream and fold in. Pour into a graham cracker pie crust or chocolate (pre-prepared) crust.

Chill for a couple hours or overnight.

Extraordinary M&M Cookies

Cooking with Mary 12/21/16

3/4 cup real butter, softened
3/4 cup shortening (Crisco)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, packed
1 TBSP vanilla
2 eggs
4 cups unbleached all-purpose flour
1 tsp baking soda1/2 tsp salt
1 bag (24 oz) or 4 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.In large bowl, beat butter, Crisco, sugars, vanilla, and eggs on medium speed or with spoon, until light and fluffy.

Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoons full or use a #40 cookie scoop, two inches apart. Place 2 or 3 M&M’s on top of each cookie and bake for 11 minutes or until light brown. Center will be soft. Cool for one or two minutes, then remove to a cooling rack or pan.

*  I use red and green M&M’s for Christmas and pastel colors for Easter or Spring.

Makes about a dozen cookies.

Cherry Pie

Cooking with Mary 12/14/16

2- 14.5 ounce cans red tart pitted cherries
1 cup sugar
3 TBSP corn starch1 TBSP butter
1 or 2 drops red food coloring if desired

Drain cherries, reserving one cup of the liquid. Mix sugar and cornstarch in a small, heavy saucepan. Gradually add reserved juice and stir until smooth. Cook over medium heat, stirring constantly until mixture bubbles. Then cook one minute longer until thick and clear. Stir in butter, cherries and food coloring. Pour into prepared crust (lattice top or 2 crusts, one on top and vented). Bake at 425 degrees for ten minutes. Reduce heat and bake for 30 to 35 minutes or until golden brown.

Oreo White Fudge (Fudge Jewels)

Cooking with Mary 12/7/16

3 cups sugar
3/4 cup butter
1 – 5 oz. can evaporated milk
1 12 oz. package white baking chips
1 – 7 oz. jar marshmallow creme
1/2 cup coarsely chopped Oreos
1 tsp vanilla

Line a 9 x 9 square baking pan with foil. Lightly coat foil with nonstick cooking spray and set aside. In medium saucepan, over medium heat, combine sugar, butter, and milk. Bring to a full rolling boil for 3 minutes, stirring constantly. Remove from heat. Stir in baking chips, marshmallow creme, chopped Oreos and vanilla. Stir until chips are melted and mixture is smooth. Pour into prepared pan. Refrigerate for one hour or until firm. Using foil lift fudge from pan. Remove foil before cutting into small pieces.

Pumpkin Parfait

Cooking With Mary – Karen Sibert 11/9/16

Pumpkin Parfait

1 cup Greek yogurt, plain or vanilla
1 cup pumpkin puree (Not pumpkin pie filling)
1 TBSP brown sugar
1 teaspoon pumpkin pie spice*
4 graham cracker sheets
4 TBSP granola 4 small cups (clear if possible)

1. In a small bowl, mix together pumpkin, brown sugar and spice
2. In the bottom of each cup, break up ½ graham cracker into small pieces. (1/2 graham cracker for each cup)
3. Layer with 1 TBSP Greek yogurt and 1 TBSP pumpkin mixture. Break the remaining ½ of graham cracker into small pieces and repeat yogurt and pumpkin layers.
4. Sprinkle with 1 TBSP granola for each cup. Serve immediately or refrigerate for a softer parfait

Recipe makes 4 servings; Calories 90, Total Fat 0.5g, Saturated Fat 0g, Sodium 30mg, Total Carbohydrates 16g, Dietary Fiber 2g, Protein 7g

*Substitute 1 teaspoon pumpkin pie spice with ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp cloves, 1/8 tsp nutmeg

Apple Dumplings

Cooking With Mary 10/19/16

3 cups flour1 cup shortening
1 tsp salt
7 to 8 TBSP ice water

Blend flour, salt, and shortening with a pastry blender until it starts to stick together (about the size of peas), then add water until it forms a ball when stirred with a fork. Finish forming the ball with your hands. Divide into two pieces (2/3 and 1/3 of dough). Roll 2/3 of dough into a 14 inch square and cut into 4 squares. Roll the remaining dough into a rectangle, then cut into 2 squares. Set aside.

6 tart apples, such as Jonathans or Granny Smith.
1/2 cup sugar
1 tsp cinnamon
1/2 tsp apple pie spice
nuts (optional)
2 cups brown sugar
1 cup water

Peel and core apples, removing all seeds. Make sure bottoms of apples are flat and set each one on a pastry square. Fill with cinnamon, sugar, apple pie spice, and nuts (optional). Bring up opposite corners of pastry square together and seal. Do the same with the other 2 corners. Place in an ungreased baking dish. Stirring constantly, bring brown sugar and water to a boil. Pour over apples and bake at 425 degrees for approximately 40 minutes. Serve warm with vanilla ice cream or whipped cream.

Toffee Apple Dip

Cooking With Mary 10/5/16
(From Autumn in a Jiffy – A Gooseberry Patch Cookbook

8 ounces softened cream cheese
1/4 cup or half stick butter, softened
3 Tbsp powdered sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
8 ounces toffee bits, divided

Combine cream cheese and butter in a large bowl. Beat with electric mixer on low speed until blended. Add sugars and vanilla. Mix well. Set aside 14 cup toffee bits and add remaining toffee bits to the cream cheese mixture. Stir until well blended. Cover and refrigerate overnight or several hours. Sprinkle remaining toffee bits over top of dip. Served with fruit and graham crackers for dipping. Serves 8 to 10.