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Tickling Our Tastebuds

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by denise valentine

Hello, everyone. It seems that with the restrictions now being lifted concerning the COVID pandemic, there may be more picnics and gatherings this summer, as people finally begin to venture out and try to get back to normal activities.

It’s all happening just in time for those wonderful pot-luck picnics. They are my favorite because I love to sample all the goodies that everyone brings. There is usually at least one recipe that I have never had. I have a particular interest in salads of all kinds. I was looking through some of my cookbooks to find a fruit salad of some kind to make.

I find some of the best recipes in my collection of “paperbacks” from churches and other organization-fundraiser cookbooks. The recipe I am sharing this month comes from the Peace and Plenty Cookbook by St. John’s Lutheran Church in Thurmont and was submitted by Jean Myers. I hope you enjoy it.

Lazy Day Salad

  Ingredients

1 large can of crushed pineapple (do not drain)                       

1 large can of fruit cocktail, drained

2 small cans of mandarin oranges, drained

1 large pkg. of vanilla instant pudding            

1 (8 oz.) container of Cool Whip

  Directions

Mix all ingredients together and chill.

Tickling Our Tastebuds

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by Denise Valentine

Hello, everyone. I hope everyone is healthy. With recent reports that the pandemic is reaching crises levels again, more people are looking for projects to do at home.

I thought it would be fun to share a recipe that is interactive with the children or grandchildren. Everyone loves cookies. These Candy Cane Cookies are perfect for Christmas. Enjoy them yourself or make them for gift-giving.

I hope you and your family have a Merry Christmas.

Candy Cane Cookies

½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1½ tsp. almond extract
1 tsp. vanilla
2½ cups all-purpose flour
1 tsp. salt
½ tsp. red food color
½ cup crushed peppermint candy
½ cup granulated sugar

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confections’ sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet and cool completely on wire rack.

Tickling Our Tastebuds

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by Denise Valentine

Hello, everyone. As we look forward to the upcoming Holidays with cautious optimism, and begin to plan for family gatherings, I thought a dessert recipe would be an excellent choice for this month. I love pumpkin pie, and I love cheesecake, so this recipe for “Pumpkin Cheesecake” is the ultimate combination.

I just typed “recipe for pumpkin cheesecake” into my phone and got several responses. There were many variations, but this particular recipe was simple and had the highest rating, with 4.9 out of 5 stars. It originated from Natasha’s Kitchen. I hope you enjoy it, and Happy Thanksgiving! Please stay safe.

Pumpkin Cheesecake

  Crust

1 ½ cups graham cracker crumbs

6 tbsp. melted, unsalted butter

1 tbsp. sugar

½ tsp. cinnamon

Filling

3 (8-ounce) packages cream cheese,

   room temperature

1 ½ cups packed brown sugar

15 ounce canned pumpkin pie mix

4 large eggs

¼ cup sour cream

2 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

¼ tsp. salt

1 tbsp. real vanilla extract

  Directions

Preheat oven to 350 degrees. In a medium bowl, stir together the crust ingredients. Press crumbs into a 9-inch springform pan with 3-inch tall

walls using a large spoon, about half-inch up the sides. Bake for 8 minutes. Remove from oven and cool to room temperature.

Step 1: In the bowl of your mixer with the paddle attachment, beat the cream cheese and brown sugar at medium speed until light and fluffy and without lumps (5 minutes), scraping down the bowl once to make sure you don’t have chunks of cream cheese.

Step 2: In a separate bowl, using a whisk, stir together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, and vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Step 3: Transfer filling into pre-baked crust and bake on the middle rack for 1 hour. Turn off heat, prop the oven door open slightly, and let cheesecake sit in the oven for another 45 minutes. Then remove from the oven and let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours.

Tickling Our Tastebuds

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by Denise Valentine

Hello, everyone. Now that the children are out of school for the summer, you may be looking for some activities to keep them busy. Baking is always fun, and the best part is that they get to eat the finished product.

These “7 Layer Cookie Bars” provide the perfect opportunity to let the kids help create the recipe. You can let them sprinkle on the layers, and when they are finished baking, they can enjoy the delicious cookies with a big glass of cold milk.

I hope you have a wonderful summer!

7 Layer Cookie Bars

1/2 cup butter, melted                                

1 cup semi-sweet chocolate chips

1 1/2 cups graham cracker crumbs    

1 cup butterscotch flavored chips

1 (14 oz.) can sweetened condensed milk                    

1 1/3 cups flaked coconut

1 cup chopped nuts (optional)

Preheat oven to 350 degrees.  Pour melted butter into a 9 x 13 inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

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by Denise Valentine

My Mother’s Fruit Cobbler

Hello, everyone. It is with a heavy heart that I send this Mother’s Day message. As I look forward to spending some quality time on Mother’s Day with my own children and their families, I am deeply saddened by the recent passing of my Mom.

She taught my sister and I how to prepare good, old-fashioned food. There usually wasn’t anything too fancy except, for dessert sometimes.  Mom was a full-time farmer’s wife, working at the barn right beside my Dad, and a homemaker. When she made it back to the house, there wasn’t time for a lot of prep work for a meal. But no matter what she fixed, it was good. I can say that now, but as a kid, I’m sure there were a few things that I just didn’t like.

One of my all-time favorites was her fruit cobbler. Mom used to can fruit in half-gallon jars. It was a simple, easy, and delicious dessert. She would dump the peaches (about 7-8 cups) into a large baking pan. In a separate bowl, she would mix together 1 cup of sugar and 2 tablespoons of cornstarch, then mix it together with the fruit. The topping was made with Bisquick. Mom made it a little thinner than the package directions, and spooned it over top of the fruit to completely cover it. Bake at 400 degrees for about 25-30 minutes.

The fruit cobbler would bake while we ate dinner, and then we would have a warm dessert—sometimes, topped with ice cream…Yum!

Please refer to any Betty Crocker cookbook to see what adjustments are made to ingredients and flavorings, depending on the type of fruit you use. You will also find the recipe for homemade cobbler topping, but the Bisquick is a delicious and time-effective shortcut.

I hope you enjoy your Mother’s Day.