Apple Pear Coffee Cake

Apple Pear Coffee Cake Recipe

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear

Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.

In a small bowl, combine brown sugar and cinnamon.
Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-15 servings.

Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29

Pumpkin Mousse

Pumpkin Mousse



Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies


1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1-1/2 tsp. vanilla
3 cups all-purpose flour
1 12-oz. pkg. semisweet chocolate pieces
1 cup snipped dried cherries

Directions:

Preheat oven to 375 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate pieces and cherries.

Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets.
Bake 9 minutes. Transfer to racks. Cool.

Makes 6 dozen cookies.

Chocolate Chunk Coffeecake Mix In A Jar

Chocolate Chunk Coffeecake Mix in a Jar

Mix ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks
3/4 cup packed brown sugar
1/2 cup chopped nuts

Sift flour, baking powder, baking soda and salt together in mixing bowl.
Transfer mixture to 1-quart wide-mouth jar. Add sugar, then nuts and then chocolate.
Seal jar.


Decorate jar and attach the following instructions on a gift tag:

Chocolate Chunk Coffeecake:
Makes 12 to 16 servings

1/2 cup (1 stick) butter, softened
3 eggs
1 teaspoon vanilla extract
1 jar Chocolate Chunk Coffeecake Mix
1 cup sour cream

Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Beat butter in large bowl until smooth. Beat in eggs and vanilla extract until blended (mixture will be lumpy).
Add jar mix and sour cream to butter mixture. Stir until well blended.
Spread batter evenly in prepared pan. Bake 25 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack.

Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake


Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites


Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur


To make the Sponge Cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the egg yolk mixture.

Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.

Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.


For the Filling:

Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied fruit to decorate the cake. Chop the remainder coarsely.

Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.

Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture.
Fit the ring of the cake pan in position and chill the cake for several hours.

When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.

You may also decorate the cake with whipped cream, and the candied fruits may be supplemented with chopped nuts.

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread
Cranberry Pumpkin Bread


2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.
Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Brandied Pumpkin Cheesecake

Brandied Pumpkin Cheesecake


Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar


Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.
Bake in moderate oven, 350 degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended.
Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen.

Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.

Mini Dessert Cups

Mini Dessert Cups



1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 C. powdered sugar

Fill with Assorted fruits: strawberries, kiwi, grapes,custard, pdding etc.

Form cookie dough into 48 walnut-sized balls.

Place each into greased mini muffin tins.
Dredge tart shaper in powdered

Bean Burritos

Bean Burritos


1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas

Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.

Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes