Fruit Recipes

A twist on “nature’s” dessert…


Blueberry Crisp
4 to 6 servings

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt

Topping Mixture:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed

Whipped cream, for topping
Ice cream, for topping

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

Raspberry Pie

    * 1 quart fresh raspberries OR 28 ounces frozen raspberries
    * 1 1/4 cups white sugar
    * 8 teaspoons cornstarch
    * 2 tablespoons quick cooking tapioca
    * 4-6 tablespoons water
    * 4 tablespoons butter
    * 9 inch double pie crust

Preheat oven to 425 degrees.

Mix together the raspberries, sugar, cornstarch, tapioca and water. Let sit while you prepare the pie crust.

Pour raspberries into pie crust and add 4 pats of butter, about 1 tablespoon each.

Put on top crust and crimp edges. Cut slits in the crust to allow steam to escape.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 45 mintues.

Cool, cut and enjoy!

Strawberry Misu

Rachael’s Daytime Talk Show


    * 1 cup heavy cream, divided

    * 2 8-ounce containers mascarpone cheese

    * 1/2 cup confectioner’s sugar

    * 1 bag frozen strawberries, defrosted

    * 1/2 cup water

    * 1 package lady fingers

    * Cocoa powder, to garnish


Yields: 6 servings



In a medium mixing bowl, whip 1/2 cup of the heavy cream to soft peaks with a hand mixer. In a large bowl, combine the remaining 1/2 cup of heavy cream, mascarpone cheese and confectioners sugar. The cream will loosen up the mascarpone making it easier to mix with other ingredients. Using a rubber spatula, fold the whipped cream into the mascarpone mixture.


In a blender, combine strawberries and 1/2 cup water. Blend until you have a smoothie-like texture. Set aside until ready to assemble.


Layer the bottom of a square baking dish with lady fingers (you may need to break some in half to make it fit in the dish). Ladle half of strawberry puree over the cookies. Top with half of the cheese mixture. Add another layer of lady fingers and ladle the remaining strawberry puree over them. Add the rest of the cheese mixture and dust with cocoa powder.




Strawberry Cake


1 package white cake mix

1 small package strawberry jello

2 Tablespoons flour

1/2 cup oil

1 cup milk

4 eggs

1/2 cup frozen mashed strawberries


Mix cake mix, jello and flour.  Add oil and milk, mix well.  Add eggs 1 at a time, mix well.  Add mashed berries….Use 2 pans–spray with pam – (the one with oil and flour).   Cook 30-35 minutes at 325 degrees, be sure to test with a toothpick.


Mix 1 box powdered sugar  and 1 stick butter… add some of the mashed berries to make the frosting less thick—add 1-2 tablespoons at a time….


Quick Strawberry Napoleons


Crisco® Butter No-Stick Cooking Spray

3 large wontons wrapper

Granulated sugar

2 cups fresh strawberries, washed and sliced

1/4 cup Smucker’s® Strawberry Jelly, melted and cooled Powdered sugar

Whipped cream

2 whole strawberries and fresh mint for garnish (optional)



1.  HEAT oven to 375°F. Coat baking sheet lightly with no-stick butter cooking spray.

2.  CUT wonton wrappers into four equal quarters. Arrange on baking sheet; spray with no-stick cooking spray. Sprinkle lightly with sugar. Bake 10 to 12 minutes or until lightly browned and crisp. Cool.

3.  MIX sliced strawberries gently with melted jelly in medium bowl. Place a wonton wrapper quarter on each of four dessert plates. Sprinkle with powdered sugar.

4.  SPOON half the strawberry mixture over four wonton wrapper quarters. Top with several dollops of whipped cream. Repeat wonton wrapper and strawberry layers. Top with remaining wonton wrappers. Sprinkle each generously with powdered sugar.

5.  TOP each with a rosette of whipped cream, strawberry half and mint leaf.

Blueberry Dumplings
Recipe courtesy Paula Deen

Yield: 8 servings

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Peanut Butter and Jelly “Mooseâ€
Rachael Ray
From Every Day with Rachael Ray
December-January 2007

One 8-ounce package cream cheese
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
1/2 cup half-and-half
1 cup heavy cream
1 cup strawberry jelly
8 strawberries, hulled and sliced
1.    Using an electric mixer, whip together the cream cheese, confectioners’ sugar, peanut butter and 1/4 cup half-and-half. Have a buddy or a GH (Grown-Up Helper) slowly pour in the remaining 1/4 cup half-and-half while you continue beating until the mixture is smooth. In a separate bowl, whip the heavy cream just until it thickens enough to make soft peaks and bumps—too much beating turns it into butter! Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture.
2.    Scrape the jelly into a small bowl and stir it up to make it more spoonable. In parfait or juice glasses, layer 1 big spoonful jelly and 2 big spoonfuls peanut butter mousse, adding some strawberries wherever you like. Keep going until you reach the tops of your glasses. Refrigerate the parfaits for a couple of hours or until they get cold and firm.

Cherry Almond Crumble 
Recipe courtesy Sandra Lee 

Yield: 4 servings

Fruit Filling: 
Nonstick cooking spray 
1 cup prepared cherry pie filling 
1 cup cherry preserves 
1/4 cup dried cherries 
1 1/2 teaspoons pure almond extract 

Crumble Topping: 
1 cup quick-cooking oats 
1/2 cup dark brown sugar 
1/2 cup sliced almonds 
1 teaspoon ground cinnamon 
5 tablespoons butter, melted 
Whipped non-dairy topping, or sour cream

Fruit Filling: 
Preheat oven to 400 degrees F. 

Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet. 

Crumble Topping: 
Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

Lemon Bars 
Copyright, 1999 The Barefoot Contessa Cookbook
Yield: 20 squares or 40 triangles

For the crust: 
1/2 pound unsalted butter, at room temperature 
1/2 cup granulated sugar 
2 cups flour 
1/8 teaspoon kosher salt 

For the filling: 
6 extra-large eggs at room temperature 
3 cups granulated sugar 
2 tablespoons grated lemon zest (4 to 6 lemons) 
1 cup freshly squeezed lemon juice 
1 cup flour 
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees F. 

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. 

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. 
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. 
Cut into triangles and dust with confectioners’ sugar.

Lemon Cake 
Barefoot Contessa Parties!

Yield: 2 (8-inch) loaves

1/2 pound (2 sticks) unsalted butter, at room temperature 
2 1/2 cups granulated sugar, divided 
4 extra-large eggs, at room temperature 
1/3 cup grated lemon zest (6 to 8 large lemons) 
3 cups flour 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1 teaspoon kosher salt 
3/4 cup freshly squeezed lemon juice, divided 
3/4 cup buttermilk, at room temperature 
1 teaspoon pure vanilla extract 

For the glaze: 
2 cups confectioners’ sugar, sifted 
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. 

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. 

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. 

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. 

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


Sauteed Bananas and Phyllo Triangles (with French Vanilla Ice Cream)
courtesy Rachael Ray

4 sheets phyllo dough, 13 by 17 
3 tablespoons butter, melted, plus 2 tablespoons butter 
1/2 cup sugar 
2 teaspoons ground cinnamon 
2 bananas, thickly sliced 
2 bananas, sliced on an angle 
2 tablespoons dark brown sugar 
2 shots spiced rum 
1 pint French vanilla bean ice cream 


Preheat oven to 400 degrees F. 

Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool. 

When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.


Apple Crostata
Barefoot Contessa

Yield: 6 servings

For the pastry: 
1 cup all-purpose flour 
2 tablespoons granulated or superfine sugar 
1/4 teaspoon kosher salt 
1/4 pound (1 stick) very cold unsalted butter, diced 
2 tablespoons ice water 

For the filling: 
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) 
1/4 teaspoon grated orange zest 
1/4 cup flour 
1/4 cup granulated or superfine sugar 
1/4 teaspoon kosher salt 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground allspice 
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. 

Preheat the oven to 450 degrees F. 

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. 

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. 

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. 

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


Apple Oatmeal Cookies

3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple – peeled, cored and shredded
1/2 cup confectioners’ sugar
1 tablespoon milk

1.  Preheat oven to 375 degrees F.
2.  Mix together brown sugar and margarine until light and fluffy.
3.  Beat in eggs and vanilla.
4.  Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
5.  Drop on cookie sheet and bake 9 to 12 minutes.
6.  Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.

Makes 12 servings


Chocolate Dipped Bananas
Recipe courtesy Rachael Ray

5 bananas 
8 popsicle sticks 
3 cups good quality chocolate bar 
3 tablespoons butter, cut up 

Chopped nuts 
Toasted coconut 
Cookie crumbles 
Colored sprinkles or chocolate jimmies 
Mini chocolate candies or mini semi sweet chips, for chocoholics 

Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.


Chocolate-Dipped Strawberries
Recipe courtesy Ina Garten Yield:  12 strawberries

1/2 cup semisweet chocolate chips 
6 tablespoons heavy cream 
12 long-stemmed strawberries

Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry


Frosty Lemon Chiffon Pie
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003. Yield: 6 servings 

1 cup cold whole milk 
1 (1.3-ounce) envelope dry whipped topping mix 
1 1/4 (11.3-ounce) jars lemon curd 
1 (3.4-ounce) box lemon instant pudding and pie filling mix 
1 (6-ounce) pre-made shortbread piecrust 
1 cup frozen whipped topping, slightly thawed 

Sugared Lemon Slices, optional, recipe follows 

In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired. 

Sugared Lemon Slices: 

1 lemon 
2 egg whites, beaten* 
1/2 cup sugar 
Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each
slice with egg whites. Sprinkle with sugar and let dry on a wire rack. 

Lemon Cakes
Copyright 2001, Barefoot Contessa Parties!, All rights reserved Yield: 2 loaves 

1/2 pound (2 sticks) unsalted butter at room temperature 
2 1/2 cups granulated sugar, divided 
4 extra-large eggs, at room temperature 
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons – Use only fresh lemon juice and zest) 
3 cups all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1 teaspoon kosher salt 
3/4 cup freshly squeezed lemon juice 
3/4 cup buttermilk, at room temperature 
1 teaspoon pure vanilla extract 

For the glaze: 

2 cups confectioners’ sugar 
3 1/2 tablespoons freshly squeezed lemon juice 

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. 

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the
paddle attachment, the key to great cakes is beating the butter and sugar until the mixture’s until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. 

Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. 

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze.
When you’re ready to use, defrost and glaze. 

Lemon Curd
Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved
Yield: 3 cups 

3 lemons 
1 1/2 cups sugar 
1/4 pound unsalted butter, room temperature 
4 extra-large eggs 
1/2 cup lemon juice (3 to 4 lemons) 
1/8 teaspoon kosher salt 

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. 

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. 

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. 

Apple Strudel 

(c)2002 Martha Stewart Living

10 tablespoons unsalted butter, melted
1/4 cup finely ground almonds
1/4 cup finely ground walnuts
2 pounds Cortland, Macoun, Winesap, or other good baking apples (about 8 small), peeled, cored, and cut into 1/4-inch slices 
1/3 cup golden raisins
6 tablespoons sugar
1 lemon, zested
2 teaspoons ground cinnamon, plus more for sprinkling
2 tablespoons cornstarch
16 sheets phyllo

Heat oven to 450 degrees F. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside. Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside. Bring 3/4 cup water and the cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine. 

Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat 4 times. Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1-inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place seam-side down in prepared pan. Brush with butter. Cut 6 (1-inch) diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling. Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees F. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more.

Cranberry Bliss Bar Cake
1 cup (2 sticks) butter, softened 
1 1/4 cups light brown sugar, packed 
3 eggs 
1 1/2 teaspoons vanilla 
1 teaspoon ginger 
1/4 teaspoon salt 
1 1/2 cups all-purpose flour 
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks 
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9×13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices. 
Makes 16 bars.

Frozen Banana Chocolate Chip Pops

6 servings 

12 Chocolate Chip Cookies, finely crushed
6 wooden popsicle sticks
6 small bananas, peeled
3 teaspoons light butter, melted
1 teaspoon honey
1/4 teaspoon cinnamon
3 tablespoons chocolate syrup

1. Take a popsicle stick and push about 3 inches of it into the center of the bottom of each banana.

2. In a pie plate, combine the cookie crumbs, butter, honey, and cinnamon. Mix well. Roll each banana in the crumb mixture.

3. Place the bananas on a 17x11x1-inch baking sheet lined with parchment paper. Drizzle each banana with chocolate syrup. Cover loosely with another piece of parchment paper. Place in the freezer an freeze for 4 hours, or overnight.

Lemon Squares

Makes about 3 dozen

To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If youíre fond of limes, consider making this recipe with fresh lime juice and zest instead.


2 cups all-purpose flour, sifted
1/2 cup confectioners’ sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)
1 cup blanched almonds, chopped and toasted


1. Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectionersí sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

2. Reduce oven to 300 degrees;. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectionersí sugar, slice into pieces with a sharp knife, and serve. 


Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2 tablespoons plus 1 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg 
2 1/2 pounds cooking apples, cored and cut into wedges

1 1/2 cups oatmeal
1 stick butter, cut into small pieces and at room
12 (1 cup) plastic containers with a lids

Preheat the oven to 350 *. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1
hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely. Place a spoonful of the crispy into each serving container and cover tightly with a lid.


Apple Pie

Recipe courtesy Food Network

Pie Crust: 
2 cups all-purpose flour 
3/4 teaspoon salt 
1 cup vegetable shortening, room temperature 
1 egg 
2 tablespoons cold water 
1 tablespoon white vinegar 
Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour 
1 teaspoon cinnamon

Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.

Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife. 

Preheat oven to 400 degrees F. 

Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.


Yield: 8 to 10 servings

Bananas Foster 
Makes 4 servings 


1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream


1 In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.



6 medium baking apples
36 caramels, unwrapped
1 cup chopped mixed nuts

Peel the top one-quarter of the skin from each apple. Core the apples using 
a melon baller to remove the seed pod. Fill eachcenter with about 6 caramels. Place the apples in a baking dish and cook in a 375 degree oven for about 40 minutes or until the apples are tender. Remove from oven and let rest for about 10 minutes to cool the very hot caramel. Top with the nuts and serve.

Strawberries with Balsamic Vinegar
Recipe courtesy Kathleen Daelemans

1 quart strawberries, washed, stemmed, halved
1/4 cup sugar
3 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1 cup vanilla ice cream

Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day. 

Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately.

Strawberry Pretzel Salad
Makes 8 servings 

Ms MacK’s favorite summer dessert.   OMG, this is the best dessert!


1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries


1 Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

2 In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3 In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Cranberry Crunch
(Gordon Jr. High School Cafeteria, late 1940s)

1 C uncooked rolled oats (not instant)
1/2 C flour
1 can jellied cranberry sauce
1 C brown sugar
1/2 C butter

Mix oats, flour, and brown sugar. Cut in butter until crumbly. Put half of mixture in 8″ x 8″ greased baking dish. Cover with cranberry sauce. Add rest of crumb mixture. Bake 40 minutes at 350 deg. Serve warm with pouring cream, or whipped cream, or vanilla ice cream.


Great for apples or strawberries.

3 oz cream cheese
2 Tbs. Sugar
2 Tbs. Milk
2 cups thawed Cool Whip
1 tsp. vanilla

Beat cheese, sugar and milk until well blended. Fold in Cool Whip and vanilla.


2 cans apple pie filling (20 oz.) 
8 lasagna noodles; cooked 
2 cups cheddar cheese; shredded 
1 cup ricotta cheese 
1 egg 
1/3 cup granulated sugar 
1/2 teaspoon vanilla or almond extract 
1/3 cup flour 
1/3 cup brown sugar; packed 
1 teaspoon cinnamon 
1/3 cup oatmeal 
3 tablespoons butter 
1. Pour contents of 1 can of apple pie filling into bottom of 9 x 13 cake pan, top with 4 cooked lasagna noodles. 
2. Then mix cheddar cheese, ricotta cheese, egg, granulated sugar, and extract in bowl till well mixed (looks like a dough at this point). Spread carefully over noodle layer. 
3. Place remaining 4 noodles over cheese mixture and then pour contents of 2nd can of apple pie filling on top of noodles. 
4. Mix flour, brown sugar, cinnamon, and oats and then cut in butter until crumbly, and sprinkle over pie filling. Bake at 350F for 45 min. 
5. Let cool at least 15 minutes before serving.

Chocolate Chalupas 
Chocolate Tortilla: 

* 1 1/2 cup masa 
* 1/2 cup cocoa powder 
* 1/2 tsp. salt 
* 1/2 cup powdered sugar 
* 1 1/3 cup warm water 

Pre-heat ungreased iron skillet to 450°. Sift masa, cocoa, salt and powdered sugar together. Add warm water and work together with hands creating a smooth consistent ball of dough (about 2 oz. each) flatted using tortilla press. Place on skillet. Tortilla will start to bubble, turn over, repeat (about 30 seconds on each side). 

With a pastry brush, paint melted chocolate on one side of tortilla. 

Makes 12 tortillas 

Chocolate Recipe: 

* 1 1/2 cups semi-sweet Chocolate (61% or better) 
* 1 1/2 tsp. Cottonseed Oil or Canola Oil 

Melt slowly over double boiler (not over 125°). Stir in oil. If chocolate sets up, warm over double broiler. 

Fruit Pico de Gallo: 

* 1 sweet pear 
* 1 apple (Granny Smith, Golden Delicious or McIntosh), cored and diced 
* 2 tangerines (seedless) peeled and chopped 
* 1 mango, peeled and diced 
* 1 cup chopped cilantro 
* 1 lime, squeezed 
* 1 Tbsp. Vanilla Extract 
* 2 Serranos, seeded, finely chopped 
* 2 Tbsp. powdered sugar 
* 1 tsp. salt 

Toss all ingredients together. 

Goat Cheese Topping: 

* 1 1/2 cup Goat cheese 
* 1/2 cup powdered sugar 
* 1/2 tsp. Cinnamon 
* 1/2 tsp. Ginger 
* 1 tsp. ground pepper 
* 1/2 cup Heavy Cream 

Whisk all ingredients together. 

Scoop a little pico de gallo on top of chocolate corn tortilla top with goat cheese. Bon Appetite!

Banana Purses
Recipes courtesy “Sandra Lee 
Yield: 12 servings

Nonstick vegetable cooking spray 
3 bananas, peeled and thinly sliced 
1/4 cup maple flavored pancake syrup 
1 package frozen puff pastry (2 sheets), thawed 
1 tablespoon granulated sugar 
1 teaspoon ground cinnamon 
2 tablespoons whole milk

Position rack in center of oven and preheat to 400 degrees. 

Line a heavy large cookie sheet with foil. Spray foil with nonstick spray. In a medium bowl combine bananas and syrup. Mash bananas slightly with a fork. On a clean surface, lay flat 1 sheet of puff pastry. Cut pastry in 1/2 lengthwise. Using a rolling pin, roll out each pastry sheet into a 15 by 5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Evenly distribute 1/2 of the banana mixture onto center of each square. Fold corners of pastry into center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and banana mixture. Arrange pastries on prepared cookie sheet. In a small bowl, combine sugar and cinnamon. Brush pastries with milk. Sprinkle cinnamon-sugar over pastries. Bake for 15 minutes or until golden. Serve warm.

Berry Cookie Cobbler

Yield: 4 servings 

2 bags (12 ounces each) frozen mixed berries, thawed 
1 container (21-ounce) apple pie filling 
1/3 cup granulated sugar 
1 1/2 teaspoons ground cinnamon 
1 roll (18-ounce) prepared sugar cookie dough 
Vanilla ice cream

Preheat oven to 350 degrees. 

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.


Strawberry Salsa


1 finely chopped cucumber
1 thinly, sliced green onion
1 Tbsp. chopped fresh cilantro
1 finely chopped yellow bell pepper
3-4 Tbsp. seasoned rice wine vinegar
2 cups fresh strawberries, hulled and diced
Mix cucumber, green onion, cilantro, bell pepper and vinegar. Cover and chill at least 1 hour. Just before serving, add strawberries. Excellent over fish. 

Raspberry Trifle with Rum Sauce

Yield: 6 servings

3 tablespoons butter 
3/4 cup confectioners’ sugar 
3/4 teaspoon imitation rum extract 
3 tablespoons water 
1/2 cup raspberry jam 
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes 
3 containers (4 ounces each) refrigerated prepared vanilla pudding 
Fresh raspberries, for garnish

Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners’ sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.


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