Mummy-Wrapped Brie

 You can assemble our baked Brie appetizer in advance and bake it right before the party.

• Total Time
  Prep/ Total Time: 30 min.
• Makes
  10  servings

 

Ingredients

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1/4 cup apricot jam
• 1 round (16 ounces) Brie cheese
• 1 large egg
• 1 tablespoon water
• Apple slices
• 2 dried cranberries or raisins

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Directions

1. Preheat oven to 400°. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle. Spread jam into a 4-1/2-in. circle in center of pastry. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Beat egg and water; brush over pastry.
2. Place on an ungreased baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. Discard scraps. Bake 10 minutes; brush again with egg wash. Bake until golden brown, 10-15 minutes more. For eyes, cut two circles from apple slices; place on top of Brie. Top each circle with a dried cranberry. Serve warm with apple slices.
   

Test Kitchen Tips

• Brush apple slices with a bit of lemon juice to keep them bright white.
• Use any jam or preserves in place of apricot. We like this with jalapeno or smoky bacon jam.
• Secure pastry strips under the Brie so they stay put. Check midway through baking: If any have sprung free, tuck them back under, then finish baking.
• To make this recipe year-round, skip the mummification and simply wrap cheese in one layer of puff pastry. Brush with egg wash and bake.
  

Nutrition Facts 
1 serving (calculated without apples): 372 calories, 24g fat (10g saturated fat), 64mg cholesterol, 426mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 13g protein.

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Layer Gelatin Salad

Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings.

• Total Time
  Prep: 30 min. + chilling  
• Makes 20 servings

Ingredients

• 4-1/2 cups boiling water, divided
• 7 packages (3 ounces each) assorted flavored gelatin
• 4-1/2 cups cold water, divided
• 1 can (12 ounces) evaporated milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• Sliced strawberries and kiwifruit, optional
  

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Directions

1. In a small bowl, add 3/4 cup boiling water to one gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes.
2. In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm.
3. Repeat five times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

Editor's Note: Recipe may also be prepared in a 13x9-in. dish coated with cooking spray; follow recipe as directed. Cut into squares before serving.

Editor's Note
This recipe takes time to prepare since each layer must be set before the next layer is added.

Nutrition Facts
1 serving: 163 calories, 3g fat (3g saturated fat), 6mg cholesterol, 85mg sodium, 30g carbohydrate (30g sugars, 0 fiber), 4g protein.

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Tart Cherry Lattice Pie

 Tart Cherry Lattice Pie  

 Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream.  

Total Time                                                  Makes
Prep: 20 min. Bake: 40 min. + cooling      8 servings

Ingredients

• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups fresh or frozen pitted tart cherries, thawed and drained
• 1/4 teaspoon almond extract
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter, cut into small pieces

Directions

1. Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.
2. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.
4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts 
1 piece: 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate (43g sugars, 3g fiber), 6g protein.

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Chocolate Raspberry Pie

  Chocolate Raspberry Pie 

 

After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this standout treat! 

 

Total Time                                                                      Makes
Prep: 30 min. + chilling Bake: 15 min. + cooling         6-8 servings

Ingredients

• Pastry for single-crust pie (9 inches)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh or frozen unsweetened raspberries, thawed

FILLING:

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped

TOPPING:

• 2 ounces semisweet chocolate
• 3 tablespoons butter

Directions

1. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
3. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
4. In a microwave, melt chocolate and butter; stir until smooth.
5. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts
 1 slice: 395 calories, 28g fat (16g saturated fat), 68mg cholesterol, 233mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 4g protein.

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Banana Cream Pie

Banana Cream Pie 

Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I’ve never found one that tastes better!

Total Time                           Makes
Prep: 20 min. + cooling     8 servings  
Ingredients

• 3/4 cup sugar 
• 1/3 cup all-purpose flour 
• 1/4 teaspoon salt 
• 2 cups milk 
• 3 large egg yolks, room temperature, lightly beaten 
• 2 tablespoons butter 
• 1 teaspoon vanilla extract 
• 3 medium, firm bananas 
• 1 pastry shell (9 inches), baked 
• Whipped cream and additional sliced bananas, optional 

Directions

1. In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
2. Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, before serving, garnish with whipped cream and bananas.

Test Kitchen Tips

• To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula. 
• Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it! 

Nutrition Facts
1 slice: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.

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Awesome Sausage, Apple and Cranberry Stuffing

Awesome Sausage, Apple and Cranberry Stuffing

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."

• Prep
  15 m
• Cook
  25 m
• Ready In
  1 h 40 m

Ingredients

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Directions

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

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CHERRY PIE

CHERRY PIE 

hello everyone

Today's simple #sweetrecipe 

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• Ingredients:

2 (16 oz.) cans pitted tart cherries    

   (in water − no syrup) 

1 large box cook & serve sugar−free   

    vanilla pudding mix

1 small box sugar−free cherry gelatin 

    Sugar substitute to equal

4 tsp. sugar 

1 baked 9−inch pastry shell 

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• Realization steps:

Drain cherries, reserving juice.
Set cherries aside. In a saucepan, combine cherry juice and dry pudding mix.
Cook and stir until mixture comes to a boil and is thickened and bubbly.
Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell.
 Cool completely.
Store in refrigerator.
8 servings, 176 calories each, 293 mg sodium, 0 cholesterol, 24 gm carbohydrate, 3 gm protein, 8 gm fat Diabetic Exchange: 1 starch, 1/2 fruit 

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APPLE PIE

APPLE PIE

Hello everybody,

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• Ingredients

2 lb. McIntosh apples, peeled, cored     and thinly sliced (7 cups) 

2 T. lemon juice 

2 T. granulated sugar

 1 T. Butter Buds Sprinkles 

4 packets Sweet 'N Low 1 T. all−purpose flour 

1 1/2 tsp. ground cinnamon 

1/8 tsp. ground allspice 

4 sheets phyllo dough, thawed Nonfat frozen vanilla yogurt (optional) 

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• Realization steps

Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. 

In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. 

Lightly spray one sheet of phyllo dough with nonstick cooking spray. 

Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

 Spoon the apple mixture into the pan. 

Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. 

Cool slightly before serving. Serve with nonfat frozen vanilla yogurt, if desired.

 Makes 1 (9−inch) pie, 8 servings.

 Variation

 Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples. Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium Diabetic exchanges: 1/2 starch, 

1 1/2 fruit APPLE PIE

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Peach Pie with Sour Cream

This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches

Prep 20 min

Cook 1 h 15 min

Ready In 1 h 35 min

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• Ingredients

1 1/4 cups all-purpose flour
1/2 cup butter, cut into chunks
1/2 teaspoon salt
2 tablespoons sour cream
4 fresh peaches - peeled, pitted, and sliced
3 egg yolks
2 tablespoons all-purpose flour
1/3 cup sour cream
1 cup white sugar

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• Realization steps:

Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.

Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.

Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.

Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.

Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.

Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

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FRESH CHERRY PIE RECIPE

This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer.

MAKES:8 servings

TOTAL TIME:

Prep: 25 min. Bake: 55 min. + cooling

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• Ingredients

1-1/4 cups sugar

1/3 cup cornstarch

1 cup cherry juice blend

4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon almond extract

PASTRY:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

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• Realization steps:

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

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BANANA FRENCH TOAST BAKE RECIPE

Hamburger buns and bananas come together in this whimsical, make-ahead dish the whole family will love. It's the ultimate breakfast for dinner.

MAKES: 8 servings

TOTAL TIME:

Prep: 20 min. + chilling Bake: 55 min. + standing

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• Ingredients

6 whole wheat hamburger buns

1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes

3 medium bananas, sliced

6 large eggs

4 cups fat-free milk

1/4 cup sugar

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

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• Realization steps:

Preheat oven to 350°. Cut buns into 1-in. cubes; place half in a 13x9-in. baking dish coated with cooking spray. Layer with cream cheese, bananas and remaining cubed buns.
In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate, covered, 8 hours or overnight.
Remove from refrigerator; let stand 30 minutes. Bake, covered, 30 minutes. Uncover; bake until a knife inserted near the center comes out clean, 25-30 minutes longer. Let stand 10 minutes before serving. Yield: 8 servings.

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Fresh Fruit Tart

Hello everybody,

Total : 54 min

Prep : 25 min

Inactive : 15 min

Cook : 14 min

Yield : 8 

servings

Level:

 Easy

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• Ingredients

Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish

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• Realization steps

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

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