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White Chocolate Raspberry Torte

White Chocolate Raspberry Torte

Ingredients
1 cup butter-flavored shortening
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup white baking chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

Directions
Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.

Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.

In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.

In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.

In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Recipe found here: White Chocolate Raspberry Torte

Southern Pralines

Southern Pralines

Ingredients
3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Directions
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.

Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.

Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Southern Pralines

Chocolate Lovers Eclairs

Chocolate Lovers Eclairs

Ingredients
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

CHOCOLATE ICING:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
2 to 3 tablespoons hot water

Directions
In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

Recipe found here: Chocolate Lovers Eclairs

Peaches 'n' Cream Crisp

Peaches ‘n’ Cream Crisp

Ingredients
3 cups fresh or frozen sliced peaches
4 teaspoons butterscotch ice cream topping
4 tablespoons granola cereal without raisins
4 scoops vanilla ice cream

Directions
Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream. Yield: 4 servings.

Recipe found here: Peaches ‘n’ Cream Crisp

California Orange Muffins

California Orange Muffins

Ingredients
1 cup butter-flavored shortening
1 cup sugar
4 eggs, separated
1/2 cup orange juice
2 tablespoons grated orange peel
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, peel and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture.

In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture.

Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Recipe found here: California Orange Muffins

Peaches & Cream Jelly Roll

Peaches & Cream Jelly Roll

Ingredients
3 eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
3/4 cup biscuit/baking mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar, divided
3 cups chopped peeled fresh peaches

Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; sprinkle with flour and set aside.

In a large bowl, beat eggs on high speed for 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.

Bake at 375° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat cream until it begins to thicken. Add 3 tablespoons confectioners’ sugar; beat until stiff peaks form.

Unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate for 2 hours. Yield: 12 servings.

Recipe found here: Peaches & Cream Jelly Roll

Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken

Ingredients

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Original recipe makes 6 servings

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