Raspberry Pie Filling

I hate buying canned pie filling.  One because I don't really know what's in it, and two because sometimes it just tastes awful.  This is a fabulous recipe given to me by my Mother-in-law.  Don't be ashamed to lick the spoon, the pan, your fingers or anything else to save every last drop of this delightful pie filling!

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  

Cook stirring constantly until thick and transparent.  

Remove from heat and add the jello.  

Cook for 1 more minute.  

Turn off the burner, remove from heat and add the lemon juice.  

Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  

This frozen berries help cool the pie filling for immediate use.

 

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  Cook stirring constantly until thick and transparent.  Remove from heat and add the jello.  Cook for 1 more minute.  Turn off the burner, remove from heat and add the lemon juice.  Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  This frozen berries help cool the pie filling for immediate use.

Cherry Eggnog Scones with Almond Glaze

This morning I wanted scones for breakfast but I wanted to try something new and festive so this is what I came up with.  Hope you like it!

Print Recipe

Cherry Eggnog Scones with Almond Glaze

3 cups flour
1/2 cup sugar
1/2 tsp kosher salt
3 tsp baking powder
1/2 cup cold butter or margarine
2/3 cup dried cherries or cherry craisins
2 eggs, beaten
5-6 oz Eggnog
Raw sugar (Turbinado sugar)

Almond Glaze
1 cup powdered (confectioners) sugar
2 Tbsp milk
1/2 tsp vanilla extract
1/2-1 tsp almond extract

Preheat oven to 425 F.  Mix flour, sugar, salt, and baking powder.  

With a pastry blender cut in butter until a coarse meal.  

Stir in cherries.  

Add eggs and eggnog.  And mix as much as you can with a wooden spoon.  

Turn out dough onto a pastry mat and knead until the all the flour is incorporated.  

Divide the dough in half.  

Form each half into a 6" round. 

Sprinkle each round with a little of the raw sugar and lightly press into the dough. Cut into 8 wedges.  

Place on a baking sheet and bake for 12-15 minutes until starting to turn golden brown on top.  

Remove from the oven to a cooling rack.

 

Mix together the powdered sugar, milk, and extracts to make the glaze.  Once the scones have cooled drizzle over the top.

Hot Chocolate Cookies

Ok so I was looking for a new cookie recipe I could make to add to my baking bonanza yesterday that was festive but a little different.  One of my favorite things about Christmas time is Hot Chocolate.  So when I ran across this recipe on the back of the Jet Puffed Mallow Bits I had to try it.  Needless to say they are almost completely gone!  Thank heavens I was giving some away or I would be about 10 lbs heavier today.

Hot Chocolate Cookies
1 1/4 cups butter, softened
1 cup sugar
2/3 cup packed brown sugar (I used dark)
2 eggs
1 tsp vanilla
3 1/4 cups flour
4 packets instant hot cocoa mix (Do not use sugar free mix) (I buy the giant tub of Swiss Miss, it was 1/2 cup)
1 1/4 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips
1 cup mallow bits

Heat oven to 350 F. Beat butter and sugars in a large bowl with standing mixer until light and fluffy.  Add eggs and vanilla; mix well.  Combine next 4 ingredients.  Gradually beat into butter mixture until blended.  Stir in chocolate chips and Mallow bits.  Drop 2 Tbsp 2 inches apart onto baking sheets (medium scoop).  Bake 9-11 minutes or until edges are lightly browned.  Cool on baking sheets 3-5 minutes then remove to wire racks and cool.

Peanut Butter Balls

Ok, so just to come clean, I have never been a huge fan of peanut butter.  I know I know, there is something wrong with me.  I must say however, that this recipe changed my mind.  Peanut butter can actually be good, especially when it is covered in chocolate!  I like the added crunch from the Rice Krispies and chunky peanut butter, it just adds a little texture.  If you don't want to use crunchy just use 1 1/2 cups regular peanut butter.

Peanut Butter Balls
2 1/2 cups Rice Krispies
3 cups powdered sugar
1 cup peanut butter
1/2 cup crunchy peanut butter
1/2 cup butter (1 stick)
12 oz bag of chocolate chips or 1/2 block of chocolate almond bark (this was just enough for one batch, you may need just a little more)
1 Tbsp butter or shortening

In a large bowl combine the rice krispies and powdered sugar (I used my Kitchen Aid for even mixing).  In a  saucepan melt the butter and peanut butters until smooth.  Remove from heat and immediately pour into the sugar mixture.  Using a large spoon mix well until an even consistency.  It will be lumpy but you want all the sugar evenly incorporated.

Line a baking sheet with wax paper.  With a small scoop or spoons make little balls about a tsp size.  They are kind of crumbly.  I just squeeze them a few times, roll them between my palms and them scrunch them with my fingers into a ball shape.  After you have used up all your mixture refrigerate or place in the freezer about 30 minutes or until firm.  I left mine in just under an hour.

In a double boiler melt your chocolate and shortening mixing well.  Place your peanut butter balls into a clean bowl, then dip the cold balls into the chocolate.  Using a spoon roll it around completely coating it with chocolate and then and place it back on the wax paper to set.  The cold from the freezer will help to set the chocolate.  Once they go from a shiny to a matte finish they are ready to enjoy!

Or share so you don't eat them all :)

When I saw this post on Pinterest it reminded me of them:
http://www.highheelsandgrills.com/2012/08/chocolate-peanut-butter-balls.html

Swirled Cookies

I was looking for a fun and festive cookie to add to my Christmas packages and I found a recipe for swirled mint cookies in my Taste of Home Cookie Cookbook and modified it.  The only one at my house that really likes mint is my husband so I completely omitted it.  They are fun, colorful kid pleasers.  My son said, "Those are very delicious, you should make them more often."

Swirled Cookies

1 cup butter, softened
3/4 cup plus 1 Tbsp sugar, divided
1 egg
1 tsp vanilla extract
1/2 tsp peppermint extract (I omitted)
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
10 drops red food coloring
10 drops green food coloring

In a large bowl, cream butters and 3/4 cup sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into thirds.  Stir red food coloring into one portion of dough; stir green food coloring into another portion.  Leave remaining dough plain.  Cover and chill for at least an hour.

Divide each portion of dough into four equal pieces.  Roll each piece into a 12 inch rope.  Place a red a green and a plain rope next to each other.  Cut through all three ropes at 1 inch intervals, forming sets of three differently colored doughs.  Repeat.

Roll each set of doughs into a ball; place balls 3 inches apart on un-greased baking sheets.  Flatten to 1/8 inch thickness with a glass dipped in remaining sugar.  Bake at 375 F for 8-10 minutes or until bottoms are lightly browned.  Remove to wire racks to cool.

Ginger-Molasses Cookies

Ginger and Molasses are some of our favorite flavors, and I am always up for trying new recipes to see how they taste but I always seem to come back to this recipe.

Ginger-Molasses Cookies

2 1/2 cups all purpose flour
1 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt (I use Kosher)
3/4 butter, softened
1 cup brown sugar, packed
1 egg
1/3 cup molasses
1/2 cup sugar

Combine flour, ginger, cinnamon, baking soda and salt.  In a separate bowl beat together butter and brown sugar until light and fluffy; beat in egg and molasses.  Gradually add flour mixture just until mixed.  Chill dough until firm, about one hour.  Preheat oven to 350 F.  Shape chilled dough into one inch balls, (small scoop) and roll in sugar, then place on an un-greased baking sheet. Bake for 8-10 minutes for gooey soft cookies or 15 minutes and golden for crispy crunchy cookies.  Cool on the baking sheet for 2 minutes, then move to wire racks to completely cool.

Pecan Fudge

Fudge is one of those foods that I always associate with the Holidays.  I picture my Grandma in the kitchen baking up wonderful things for the family.  While this isn't a recipe she made, it is still a hunk of smooth chocolate yumminess.  If you are a chocolate purest, leave out the nuts :)

Pecan Fudge
1 cup pecans, chopped
1/4 lb butter (1 stick)
1 1/2 cups granulated sugar
5 oz evaporated milk
1 12 oz package Hershey's semisweet chocolate chips (2 cups)  (I used 1 cup milk chocolate, and 1 cup semi-sweet)
1 Tbsp vanilla extract
1 7 oz jar Marshmallow Creme

Line a 9" Pan with aluminum foil and set aside.

In a heavy 2 quart pot, melt butter over medium-high heat.  Add sugar and evaporated milk and blend well into butter.  Bring to a rolling boil; reduce heat to simmer and simmer for approximately five minutes, stirring constantly   Be careful not to scorch butter as mixture will caramelize.

Remove from heat, using a large cooking spoon, stir in morsels, vanilla, and marshmallow creme, and pecans.  Stir until mixture becomes creamy and slightly thickened.  Pour into the prepared dish and allow to cool.  Cut fudge into 1 inch squares and serve.