Strawberry-Angel Food Layer Cake

Ingredients:
2/3 cup(s) cake flour (not self-rising)
2/3 cup(s) confectioners' sugar
8 large egg whites
1/4 teaspoon(s) salt
2/3 cup(s) granulated sugar
2 tablespoon(s) sugar
2 teaspoon(s) vanilla extract
1 container(s) (1-pound) strawberries
1 cup(s) heavy cream, substitute whipping cream


Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.

2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.

5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

6.Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

http://www.delish.com/recipefinder/strawberry-angel-food-layer-cake-2747

100 Calorie: Frozen Chocolate-Covered Bananas

Ingredient:
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/4 cup(s) shredded coconut

Directions

1.Line a baking sheet with parchment or wax paper. Insert a Popsicle stick into the cut end of each banana third. Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/frozen-chocolate-covered-bananas-recipe

Banana Shortcakes

Ingredients:

Shortcakes

1/2 cup(s) old-fashioned oats
1/3 cup(s) pecans, toasted and cooled
1 1/2 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) low-fat buttermilk
3 tablespoon(s) canola oil
1 large egg
Cream

1/2 cup(s) cold heavy cream
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) confectioners' sugar
Bananas

2 tablespoon(s) butter or margarine
6 firm, ripe bananas, each cut lengthwise in half, then crosswise into 1-inch chunks
1/3 cup(s) packed brown sugar
2 tablespoon(s) dark rum



Directions

1.Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.

2.In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.

3.In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.

4.Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.

5.Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.

6.Prepare Bananas: In 12-in. skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.

7.To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops

http://www.delish.com/recipefinder/banana-shortcakes-recipe

Apple Dip

Ingredients:
1 bar cream cheese
1 cup brown sugar
1 dash vanilla
1/2 cup chopped peanuts


Directions:
Combine softened cream cheese, brown sugar and vanilla in a bowl on low speed. Refrigerate for 30 minutes to allow sugar crystals to dissolve. Stir in peanuts before serving. Enjoy with granny smith apple wedges.

Image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MAvV0kAlzmUvsFP4jHaJnhm9XZch8Aq_qrnEs9iMqRI33cn65p4OvVmxPI0aDre0Bxq6FEZp8KefStO2SWcF03UL6aq44mTIdWe4PUV7IukfyL_nDl7f1dKJOGIG7MgCj36FbM6L-KYs/s400/9.21+apple+dip.png

Pumpkin Fluff

Ingredients:
1 can of pumpkin (28 oz)
1 package of vanilla pudding
1 container of cool whip
1 dash of pumpkin pie spice.

Directions:
Stir all ingredients together with a spatula. Refrigerate and serve with graham crackers, pie crust chips or apples.

Image from: http://www.recipegoldmine.com/images-nestlemeals/sweet_pumpkin_dip.jpg

Farmhouse Apple Pie

Ingredients:
2 (1/2 recipe) disks Grandma's Pie Dough
2 1/2 pound(s) mixed apples, peeled, cored, and chopped into 3/4-inch pieces
2 tablespoon(s) all-purpose flour
3/4 cup(s) sugar
1 tablespoon(s) sugar
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 tablespoon(s) lemon juice

Directions
Heat the oven to 375 degrees F.

Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside and keep chilled.

Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled.

Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour apple mixture into the prepared pie pan and top with the remaining dough.

Trim, leaving 1/2-inch overhang, fold under, and crimp edges. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes.

Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on wire rack.

Grandma's Pie Dough

Ingredients:
4 cup(s) all-purpose flour
3/4 teaspoon(s) salt
1 tablespoon(s) sugar
1 3/4 cup(s) unsalted butter, cold, cut into small pieces
1 tablespoon(s) white vinegar
1 (extra large) egg

Directions
Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.

Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.

Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

http://www.delish.com/recipefinder/farmhouse-apple-pie-3711

http://www.delish.com/recipefinder/grandmas-pie-dough-3167

Fresh Berry Tart with Red Currant Glaze

Ingredients:
6 tablespoon(s) unsalted butter
2 cup(s) chocolate wafer cookies, finely crushed
1/4 cup(s) honey
1 tablespoon(s) honey
2 cup(s) whole milk
1 vanilla bean, split and scraped
3 strip(s) (1/2-inch-wide) orange zest
5 large egg yolks
3 tablespoon(s) sugar
2 tablespoon(s) all-purpose flour
2 tablespoon(s) cornstarch
1/4 cup(s) whipped cream
3/4 cup(s) red currants
2 1/2 cup(s) blueberries
3/4 cup(s) currant jelly

Directions
Make the crust: Heat the oven to 350 degrees F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm -- 12 to 15 minutes -- and cool completely.

Make the filling: Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens -- about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.

Assemble the tart: Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.

http://www.delish.com/recipefinder/berry-tart-red-currant-glaze-23

Quick Strawberry Cake

For a quicker and almost-homemade strawberry cake, let white cake mix stand in for a cake made from scratch. Reduce the liquid called for in the mix by 1/3 cup and add 1 cup strawberry preserves and 1/8 teaspoon red food coloring. Bake the two 9-inch layers according to package instructions. Shorten the process (and cleanup) even more by using store-bought whipped cream. Top with strawberries and 1/4 cup preserves.

Berry Lemonade

Ingredients:
8 cup(s) cold water
2 cup(s) sugar
3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice
3 strip(s) (3 inches by 1 inch each) lemon peel
1 cup(s) raspberries
1 cup(s) blackberries
Ice cubes
Seltzer or club soda

Directions

Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.

Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.

http://www.delish.com/recipefinder/berry-lemonade

Watermelon Wowzers Brain Freeze

1. Cut the watermelon's soft insides into chunks and remove the seeds with your fingers. Stuff the chunks in the molds and stab them with a fork until they've released enough juice to fill in the gaps.

2. Freeze for 2 hours, or until solid. (It will all depend on how fast your freezer works.)

3. To unmold, fill the bowl or pot with the hot water, and dip the molds in it until you can wiggle the pops out by their handles. If you're using paper cups, just tear the paper away.