Orange Angel Food Cake

I made this for my hubby for his birthday, and it turned out great!  It was fresh and different from the usual over sweet chocolate cakes he usually gets.  Now, I've got nothing against chocolate, but it was a nice switch.  This cake has a really subtle orange flavor that really compliments the fresh fruit.  Its also a great way to showcase all the beautiful fruits that are available right now.  Add some sweetened whipped cream and its a slice of heaven!

Orange Angel Food Cake
Serves 10-12


1 (15 oz.) can Mandarin oranges
3/4-1 cup orange juice
1 pkg. angel food cake mix
3/4 tsp. orange extract
3 drops yellow food coloring (optional)
3 drops red food coloring (optional)
5 tsp. cornstarch
1/4 cup cold water
Fresh fruit (blueberries, strawberries, kiwi, mandarin oranges, etc.)

Drain the oranges, reserving juice in a 2 cup measuring cup.  Add enough orange juice to measure 1 3/4 cups.  Set aside.

Finely chop the oranges, drain well and set aside.

Prepare the cake batter according to package directions, adding the orange extract and food coloring if desired with the water.  Fold in the chopped oranges.  Pour into an ungreased 10 inch tube pan.  Bake according to the package directions.

In a sauce pan, combine the cornstarch and cold water until smooth.  Gradually add the reserved orange juice mixture.  Bring to a boil.  Cook and stir for 2 minutes or until slightly thickened.  Cool to room temperature.  Slice cake and serve with fresh fruit, orange sauce and whipped cream.

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Glazed Strawberry Banana Fruit Salad

Is there a better combination than strawberries and bananas?  I really don't think so.  That's why this is one of my favorite salads.  Its also very versatile.  I've served it as a side dish at dinner or with whipped cream for dessert.  But no matter how you serve it, it's easy, quick and delicious!

Glazed Strawberry Banana Fruit Salad
6-8 Servings

1 quart fresh strawberries, halved
5 firm bananas, sliced
1 (20 oz.) can pineapple chunks, drained
1 (16 oz.) jar or pouch strawberry glaze (Usually found in the produce section)

In a bowl, gently toss the strawberries, pineapple and bananas.  Fold in the glaze and chill for 1 hour.  (You may not need all the glaze.)

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Strawberry and Green Apple Crisp

As you can see, we're undergoing some renovations here.  I hope you like the new look of the site.  I'm not quite finished, but I'll get things done as quickly as I can.  I'm not the most tech savvy gal on the planet, so bear with me.

Today, I'm sharing one of my favorite spring desserts.  With strawberries so plentiful and fresh I make this about once a week this time of year.  It is the perfect marriage of sweet and tart.  I can feel my taste buds tingling just thinking about it!  But honestly, I think the topping is what makes this great.  I have at least a dozen fruit crisp recipes, but I use this topping on every one of them.  It crisps up beautifully and is nicely spiced.

This recipe only makes an 8 x 8 pan, so its certainly not enough to feed my crew of 9 people.  Just a warning, if you double the recipe, don't double the topping unless you want some extra to use another time.  There will be plenty of topping to cover a 9 x 13 pan.

Strawberry and Green Apple Crisp

Serves 10-12

4 c. thinly sliced Granny Smith apples
1 c. thickly sliced strawberries
3/4 c. oats
1 c. brown sugar
3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
5 TBS. butter, nearly melted
2 TBS. chopped walnuts (optional)

Place cut fruit in a greased 8x8 glass baking dish.  Mix dry ingredients, pouring nearly melted butter over mixture and work through with fork until the mixture becomes crumbly. Top with walnuts if desired.  Pour mixture over fruit and spread evenly.  Bake at 375° for 35 minutes. Serve warm.

Source:  Tasty Sensations

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Fantasy Bars

These bars have become one of my kiddos favorite treats.  I make them at least every other week.  They are so chewy and chocolaty and delicious.  They are also easy.  I can have them put together in less than 10 minutes.  I send these to the neighbors, in kids lunches, and to work with  my hubby.  They also freeze well.  When I need to hide a treat from myself I freeze it.  I'm much to impatient to wait for it to thaw, but I won't eat it frozen, so it gives my hips and thighs a break!  :)  Best of all, I'll bet you have everything you need to make these little beauties in your cupboards right now.  So get hoppin'!  You can thank me later. 

**You can also make some fun variations of this recipe.  For the holidays you could use chocolate cake mix and red or green colored melting chocolate.  Valentine's Day could be strawberry cake mix and white chocolate chips, with chocolate cake and orange chocolate for Halloween.  Have fun with it!

Fantasy Bars

Makes 12-15 bars

1 yellow cake mix

1/2 cup vegetable oil

1 egg

1 cup semi sweet chocolate chips 

1 can sweetened condensed milk

1 tsp. vanilla

Combine the dry cake mix, oil and egg in a bowl.  Set aside one cup and press the rest in the bottom of a greased 9 x 13 pan.  In a microwave or double boiler melt the chocolate chips, sweetened condensed milk and vanilla together.  Pour over the cake layer, then crumble the remaining cake mixture over the chocolate.  Bake at 350° for 18-20 minutes.  Cool completely and cut into squares.

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Decadent Chocolate Truffle Brownies

I've been looking for an excuse to make these brownies.  I bookmarked this recipe a while ago, but haven't used it until now.  I can tell you, they will be making regular appearances at my house.  I took a double batch to a get together with some friends, and came home with an empty platter.  I'll warn you, they are rich!  I could only eat one a couple of them before I had to stop. My brain said keep eating, but my stomach was protesting loudly.  Now I think I'm going through withdrawls thanks to these little devils.  Move over Diet Coke, I think I've found my new "drug" of choice.  I'd like to liquify them an take the intraveniously.  Can you tell how much I loved these? 

There are a couple of things you can do to make these turn out just right.  Be sure the baking pan is really well sprayed with non-stick spray.  It will make them easier to get out of the pan.  I also put them in the freezer for about 30 minutes before I cut them.  They froze just enough to make them easier to cut.  Just wipe your knife with a warm wet cloth between cuts and it is a lot easier.  Finally, DON'T try to use milk chocolate chips in this recipe.  The ganache won't set up and they will be impossible to handle.

Now for some fun varations!  Try adding about a teaspoon of orange extract to the ganache, or use peppermint extract and top them with crushed peppermint candies or candy canes.  Another one I need to try is spreading some seedless raspberry jam over the brownies and pouring the ganache over the jam.  I'm drooling just thinking about it!  Someone pass me a napkin?

Decadent Chocolate Truffle Brownies
Makes 25 Bars

12 ounces semisweet chocolate, chopped (You can use semi-sweet chocolate chips)
1/2 cup plus 3 tablespoons unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
3/4 cup heavy whipping cream
Prepare your pan by spraying an 11 x 7 baking pan with non-stick cooking spray. Combine 6 ounces chocolate and butter in medium Microwave safe bowl. Microwave at 50% power until melted, stirring about every minute.  Cool chocolate mixture until lukewarm, 5 to 10 minutes.

Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl to blend. Stir in chocolate mixture, then flour. Transfer batter to prepared baking pan. Bake brownies at 350° until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let ganache topping cool slightly before sprinkling with desired toppings. Let stand at cool room temperature until topping is set, about 4 hours. Using large sharp knife, cut brownies into about 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

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Homemade Caramel Apples

I love making caramel apples in the fall!  But I hate using pre-wrapped caramels to do it and I've had a hard time finding a great homemade caramel recipe until now.  I ran across this a few years ago in a Taste of Home magazine.  I've probably tried 5 or 6 different homemade caramel apple recipes over the years, but I always come back to this as my "go to" recipe.   My kiddos had a blast drizzling on melted chocolate and peanut butter and white chocolate all over them.  Then they doused them with sprinkles and crushed Oreo's. 

I will give you a few tips to make your caramel apple experience easier. 

• Make sure your apples are room temperature.  If they're cold the caramel won't stick well.
• These are best when eaten at room temperature.  If you store them in the fridge, let them warm to room temperature before you eat them.
• Make sure the spot you set your finished apples has been sprayed with cooking spray, even if you are setting them on waxed paper.  Trust me on this one!
• When you dip the apples be sure to turn them slowly to keep from getting air bubbles in the caramel.

Homemade Caramel Apples
Makes 10-12 apples

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. 

Caramel Apple tips from:  Real Mom Kitchen

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Apple Peanut Butter Crisp

This is a really fun dessert that is perfect for this time of year.  Fruit stands and farmer's markets are loaded with fresh local produce and this is a delicious way to take advantage of it.  This was originally a dutch oven recipe, but it is easily adapted for the kitchen.  I've made this twice in the last 4 days, its that good!  It goes perfectly with ice cream!  This came from an IDOS magazine.

Apple Peanut Butter Crisp

6-8 tart apples, peeled and sliced, with 1/4 cup white sugar stirred in
1/2 cup water
2 Tbs. lemon juice
1 Tbs. cinnamon
3/4 cup flour
3/4 cup brown sugar
1/3 cup peanut butter
1/4 cup margarine

Preheat the oven to 350°  Arrange the apple slices in bottom of a lightly greased 11 x 7 baking dish.  Mix lemon juice and water and pour over apples.  Sprinkle cinnamon on top.  Mix remaining ingredients until crumbly.  Spread evenly over the apples.  Bake for 40 minutes or until golden brown.  Serves 6-8.

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