California Dreamin'..Well Orange Dreaming Anyway...

Orange Cream Poke Cake

Cake:

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups granulated sugar

2 eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking soda

Topping:

1/2 cup butter

1/4 cup milk

1/4 cup white chocolate chips, optional

2 cups mini marshamallows

3 cups powdered sugar

1/2 teaspoon orange extract

1/2 tsp orange zest

Orange food coloring, optional but adds a great effect!

Cake:  In a large saucepan bring butter and water to a boil.

Remove from heat, pour into mixing bowl. Add sugar, eggs, extract, sour cream.  Mix well.   Add: flour baking soda until smooth.  Better will be very runny.  Pour batter into 9x13 greased and floured pan.  Bake at 375 for 20-25 minutes.  Poke cake with wooden spoon handle as soon as cake is removed from oven.  Immediately pour topping.

Topping:  Prepare during last 5 minutes of cake baking:  Combine butter, chips,  and milk, zest  in a saucepan then bring to a boil.  Add marshmallows.  Remove from heat.  Mix in food coloring, sugar and  extract. Spread frosting over warm cake.

Soup is On

Tomato Tortellini Soup

2 Tbs. unsalted butter
3 cloves garlic
1/2 cup chopped onion
4 cups chicken or vegetable broth
2 cups water
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomatoes, with the liquid
10 oz. fresh spinach, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
salt and pepper to taste

In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.  Stir in the spinach and basil and cook until wilted, about 1-2 minutes.

Cream of Chicken Soup

1 16 oz bag frozen mixed vegetable medley, thawed (Normandy or California Blend)

¼ C butter or margarine

2/3 C chopped onion

¼ C flour

2 C chicken broth

2 C whipping cream, half & half, or milk (cream works best)

1 Tsp chicken bullion

1 C shredded cheddar cheese

1 ½ C cubed cooked chicken or turkey

Melt butter and add onion.  Cook until tender.  Blend in flour.  Add broth.  Cook until boiling.  Add cream, bullion, & cheese.  Cook until cheese is melted.  Add vegetables and chicken.  Bring to boil.  Remove from heat and serve.  Goes great in bread bowls!

Pasta e fagioli

2 cloves garlic, minced
2 quarts tomato puree

1 qrt water
4 tablespoons minced fresh parsley
2 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 cans (15-ounce size) cannellini beans (white kidney beans), rinsed, drained

1/2 # Italian sausage crumbled and browned
Salt and pepper
16 ounces Ditalini macaroni, freshly cooked
Freshly grated Parmesan cheese
Directions:

Brown sausage  in heavy large skillet over medium heat.

Add garlic and sauté, about 1 minute.

Place all ingredients except pasta & cheese in a crock-pot on low. Just before serving, cook pasta and add to soup.

Serve with cheese.

Ottavio's Tomato Basil Soup

6 servings

1/2 Julienne yellow onions

1/2 Hand full of fresh chopped basil

1/2 Tbsp garlic

1 Cup of butter

1 Can 24. oz crushed tomatoes

1 Qt of heavy cream

1 Tsp of chicken base mixed with 1 qtr water

Put salt and pepper to taste

In heavy dutch oven, melt butter.  Add onions, cook until tender.  Add garlic, cook 1  minute.  Add broth, tomatoes, salt, pepper.  Bring to boil.  Add cream and basil until hot all the way through.

Chicken Tortilla Soup

Ingredients

1 large boneless skinless chicken breast, cooked & shredded or cubed

1 cup chopped onion

1 teaspoon minced garlic

2 cans (14-1/2 ounces each) Chicken Broth

1 can (28 ounces) crushed tomatoes or 1 quart home bottled tomatoes , drained &cut up

1 can (16 ounces) corn, drained (can use frozen)

1 can (6 ounces) tomato paste

1 package taco seasoning

1 small can diced green chili

tortilla chips

Sour Cream

Shredded Cheese

Directions

In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, corn, tomato paste, chilies and seasoning. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

Top with broken tortilla chips, sour cream and cheese.

Yield: 8 servings

My Chocolate Tiramisu

2 T unsweetened cocoa powder

1 1/2 cups hot water

1 pound mascarpone cheese, at room temperature

2 cups heavy cream

2 TB cocoa powder

1/4 cup(s) granulated sugar

Sponge Cake* (see note)

Cocoa powder, for dusting

Chocolate topping

Directions

Dissolve cocoa powder in hot water. 

In another bowl, using an electric mixer, beat the cream, cocoa powder & granulated sugar until soft peaks form.  Using a large rubber spatula, stir a fourth of the mascarpone cheese into the whipped cream. Whip for a minute, then fold in the rest.

Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with one of the layers of sponge cake pieces.   Drizzle with half the cocoa water.  Spread half of the mascarpone mixture over the cake. Repeat another layer. Cover and refrigerate at least 3 hours or overnight.

Just before serving, drizzle lightly with chocolate sauce and dust with cocoa powder.

*Sponge cake - you can substitute lady fingers.  For the sponge cake:  Cut each layer in pieces by cutting about 1 inch strips and then cross cutting again in one inch squares or so.  This does not have to be PERFECT!

SPONGE CAKE

6 whole eggs
1 cup sugar
1 tablespoon rum concentrate or vanilla
1 cup cake flour
Preheat oven: 350°. Line spring form pans with parchment paper and coat with pan spray.
In a 5 quart mixing bowl whip the eggs and concentrate adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 2-8x1inch cake pans, bake in preheated 350 degree oven 18 to 20 minutes or until golden brown, cool.

GOOD FOR YOU FLAT BREADS

FAT FREE SUGAR FREE BANANA FLAT BREAD
1 banana mashed
1/2 cup whole wheat flour
SF Italian flavored syrup - caramel or chocolate (or you can use water)
Mix together adding the liquid so it is a paste like consistency.
This will make two fry breads, so divide in half!
Coat a warm pan with pan spray. Drop 1/2 the batter in pan spread. I used parchment paper on top and pressed with my large measuring cup to flatten. Fry on medium heat until brownish dots appear, flip over and finish. Repeat for second flat bread.
And to make it yummier, I used Walton farm FF, SF, no calorie caramel dip. Used about 1 TB per flat bread and rolled up and ENJOYED every minute of it!

FAT FREE SUGAR FREE GOOD FOR YOU APPLE FLAT BREAD
1 large apple, peeled, cored, chopped finely (I used my hand blender to get applesauce consistency)
1/2 cup whole wheat flour
1/2 tsp cinnamon
Mix..will be paste consistency.
Continue as with the Banana flat bread above.

Note: apple sauce contains enough liquid so no additional liquid was necessary.

This is not my picture, but it will look like this:

VALENTINE'S DAY..getting ready...

S'MORE LOVE TREATS

from: http://itsacraftylife.blogspot.com with a little adaptation  from ME!

Ingredients

1 cup graham cracker crumbs

3/4 cup packed brown sugar

1/2 cup softened butter

1/2 cup flour

1/2 teaspoon baking soda

4 cups mini marshmallows

1  cups Valentine  M&Ms , milk chocolate

1/2 cup chopped pecans, optional

1/4 cup hot fudge topping

1/4 cup caramel topping, optional

Pan spray

1.  Heat oven to 350 degrees.  Spray Pam in a 13x9 inch pan.

2.  In a large bowl, beat crumbs, brown sugar, butter, flour, and baking soda with electric mixer until coarse crumbs form.  Press mixture in bottom of the pan.  Bake for 10 to 12 minutes or until golden brown.

3.  Remove partially baked crust from oven.  Sprinkle marshmallows over the crust.  Bake 1 to 2 minutes longer or until the marshmallows begin to puff.

4.  Remove the pan from the oven.  Drizzle with hot fudge topping.  Sprinkle the M&Ms evenly over the marshmallows.  Let it cool for an hour and then cut into bars.

Bear Hug treat bags

Fill small cello bag with gummy bears.  Fold down open edge.  Then staple the topper to the bag. The shapes were cut from my Silhouette.

 Valentine Kisses

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                     

1 tsp vanilla                                    

2/3 C sugar                                     

1/8 C milk       

2 teaspoons maraschino cherry juice

1/2 cup maraschino cherries, chopped, WELL DRAINED & DRIED  

Mix in:

2 ½ C flour                                     

½ tsp salt                                       

2 ½ tsp baking powder                   

Red or Pink sugar

36 milk chocolate kisses

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with red or pink sugar (optional).  Place on cookie sheet. Bake at 350 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, let cool for about 1 minute, push a milk chocolate kiss slightly into the middle of it.

Poppin' Love Treat

1 stick butter

1 bag mini marshmallows

1 tsp vanilla

4 drops pr so of red food coloring

2 cups Valentine M&M mix

1/3  cup Mini semi sweet

1/3 cup vanilla chips

12 cups popped popcorn

Butter a large cookie sheet or cake pan.  In a large heavy sauce pan, over med heat melt butter.    Add marshmallows and food coloring.  Stir until melted. Add vanilla.  Add popcorn and stir gently until popcorn is coated.  Mix in the remaining ingredients.  Press into pan.  Let set for about an hour or until cool. 

Or more fun..make popcorn  balls!  Butter hands and take a handful and shape into a ball.  Continue until all popcorn has been used.  Let cool.

Place in ziplock bag to store.

Stained Glass Hearts

Use your favorite sugar cookie recipe  or mine ( see below).  Roll out dough to 1/4".  Cut out center.  Fill making it heaping  with crushed hard candy.  I just threw in two cherry flavored candy sticks into my mini chopper.  Bake on parchment paper.

Soft Sugar Cookies

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk                                        

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder                   

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Flour everything well.  Roll out 1/4 inch thickness, cut with cookie cutters. (*now follow above!) Place on cookie sheet. Bake at 375 degrees for 7-9 minutes.

Raspberry Mousse filled Chocolate Shells

To  make shells you can either use a mold or a balloon.  If using a mold, just follow the instructions.  For  a balloon, blow up small balloons so bottoms are of desired size.  Melt chocolate according to directions.  when chocolate is cool enough, dip bottom of balloons in chocolate.  Let cool.  Pop balloons, remove shell.  There are various websites/blogs that have this method.  So just..GOOGLE it!

Raspberry Mousse

1/2 (1/8 oz.) packet unflavored gelatin

1 (12 oz.) bags frozen raspberries, thawed

1/3 cup plus 1 Tbsp. sugar

1 tablespoons fresh lemon juice

1 1/2 cups heavy cream

Preparation

Place 1/8 cup water in a cup and sprinkle gelatin on top. Set aside to soften.

In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 3/4 to 1 cup puree. Add sugar and lemon juice and stir until sugar dissolves. Microwave softened gelatin for 30 seconds on high power. Whisk gelatin into raspberry puree. Whip cream until stiff. Gently fold in half of the raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture.

Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Spoon into shells. 

(Top with a chocolate heart, if desired.  I free handed chocolate hearts on parchment paper.  Let cool in fridge.)

BAR COOKIES that LOOK Amazing

I have GOT TO MAKE THESE....  Thank you Crisco!

Chocolate Chip Caramel Bars

http://www.crisco.com/    

INGREDIENTS:

Crisco® Flour No-Stick Spray

1 cup Crisco® Butter Shortening

OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.) bag caramels, unwrapped

2 tablespoons cold water

PREPARATION DIRECTIONS:

HEAT oven to 350°F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.

COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.

COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.

COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1⁄2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.

BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1⁄2 x 1 1⁄2-inch bars.

Cream Soda Bar Cookies

1 cup butter

1/2 cup sugar

1 1/2 cup brown sugar

2 large eggs

1 tsp vanilla

1 TB cream soda concentrate

2 1/2 cups flour

1 tsp cream of tartar

1 tsp baking soda

Instructions

Preheat oven to 350. Prepare 9 x13 pan by lining with parchment paper and pan spray.

In sauce pan, melt butter and add sugars. Stir until dissolved. Place in fridge for about 10 minutes.

Add in eggs, vanilla and cream soda concentrate.

Add in flour, cream of tartar, baking soda. Spread in prepared pan.  Bake for approx 20-25 minutes.  Remove from oven and let cool on wire rack.  Cool completely. Drizzle with Cream Soda glaze.  Cut into squares.

Glaze

1 1/2 cups confectioners' sugar

2 1/2 teaspoons milk

1/8 teaspoon salt

1 tsp teaspoon cream soda concentrate

1 teaspoon butter

Melt the butter, add remaining ingredients.  Beat until creamy. Pour into Ziplock bag, cut small end in one corner and drizzle!

Christmas 2011

Christmas 2011

Wow!  Another year.  And so many changes to our life.  The usual occurred, we all got one year older...for some that is unfortunate (ok..that is Roger & Me).  But for others..it meant getting a driver's permit..Mary that is.

Mary Hannah, 15, driving on a permit.  And her first accident..getting hit my a semi while driving  the 15 passenger van on the way back from New York.  Oh!  Nobody hurt and hardly a dent.  But it scared the POOP! right out of her.

Mark Vincent, ummm, over 6 feet and STILL growing.  Dating a beautiful Danish girl, Belle.  We enjoy her being around.  Mark still acts like...well Mark, but with more manners..lol.  Got to love that kid!  He works part time as a cook at a local food joint..Stan's on 9th east in Provo. 

Sarah Jane (really Catherine, but she prefers Jane)...changed her major from Chemistry to ......(drum roll)  Art!  Broke my heart (that's me...Mom), but whatever makes a child happy!  Anyway, she has discovered the art of FILM!  See, she really wants to focus on photography.  Utah State is one of the few still left in the nation that is film based for photography.  She did a final project (got an A by the way) with photos taken in the Stockade Area of Schenectady.  Her details focused on doorknobs, woodwork..things we overlook!

Julia Christine, my last elementary student.  So sad!  No more Room Mom for me..it will end.  She started orchestra this school year and chose the CELLO!  So for now, She and Mark share the instrument.  And her first concert was recent and it was a great concert.  She enjoyed volleyball season.  Man, when she is on..she is really on!

Bec & Tyler brought to our family a beautiful baby girl, Avalynn Rose, on April 17.  Now she is crawling all over the place.  I have never known a more happier baby.  They live around the corner from us right now.  Tyler works full time and goes to school full time.  Bec will be starting school this January.  Both want to be teachers.

Liz & Daniel got married on August 20th.  They live in Orem.  We have the pleasure of being grandparents to his two children, Hailey & Hunter.  Liz and Daniel are both getting ready to go back to school.  Liz would like to be a dental hygienist.  Daniel..business.  Hailey and Hunter live with their Mom so we don't see them as often as we would like.

Dianne (that's me) I still work around the clock..two part time jobs (well kind of three) and still my own accounting business....mainly processing payroll.  I have gotten back into crafts..so much fun. 

Roger, loves being a grandpa. (I love being a grandma)! He still enjoys his gardening and reading books.  And almost 23 years he is still at Longview Fibre. 

We had an opportunity to spend Thanksgiving in New York with Grandpa Polsinelli (Di's dad) and Dino (brother).  Dianne flew round trip with Julia and took the baby (Avalynn) out to New York.  So glad!  The rest..Daniel, Tyler, Bec, Liz, Mary, Mark, Roger, Sarah..all drove in the 15 passenger van.  Finally after three break downs..they made it.  The final break down was the fuel pump and they were just 7 miles from the destination..and after pushing the van up a  hill and off the thruway to the cross town!  They finally arrived at about 5 AM Monday before Thanksgiving.  It took until Wednesday to fix the van.  Then we spent Thanksgiving Dinner at Dino's on his beautiful 100 acre property.  He and Maria cooked a 40 pound turkey that they raised.  Oh it was so moist and delicious..after 8 hours of cooking.

Dianne was not exempt from cooking...yeah... pies pies pies and cornbread.... pumpkin, banana cream, chocolate hazelnut, no bake pumpkin, cranberry nut!  YUM!

Then it was time for the family to head back to Utah.  Daniel flew out Saturday.  Roger, Mary, & Mark left in the van on Sunday morning.  They headed to Maryland to see his twin, Ron and his family.  Bec, Tyler, Avalynn went on one flight.  Sarah & Liz left on another.  And that left Dianne & Julia to stay another few days.  Finally on Nov 30th, everyone was where they should be! 

Now life has settled down..NOT! 

We are forever grateful  to Our Father in Heaven for all our wonderful blessings and our forever growing family!  We pray that the True Meaning of Christmas be in your hearts not just at Christmas Time, but all year through.

Much Love,

The Singletons

CHRISTMAS baking time....

Cinnamon Roasted Almonds

1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon cinnamon syrup, optional
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon cinnamon

1.   Preheat oven to 250. Lightly grease a 10x15" jellyroll pan.

2.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
3.  Add the vanilla and syrup

4.  Add the nuts and stir till well coated. 

5.  Mix the sugars and cinnamon.   Pour over nuts..  Toss to coat, and spread evenly on the prepared pan.

6.  Bake for 1 hour in preheated oven, stirring occasionally, until golden. 

Allow to cool and store in airtight containers.

White Chocolate Eggnog Fudge 
3 cups of sugar

¾ cup of butter

2/3 eggnog

1 7oz jar of marshmallow crème

1 teaspoon of vanilla

1 12oz bag of white chocolate chips

Stir butter, sugar, and milk into a heavy pan and bring to a full boil, boil 5 minutes stirring constantly.  Remove from heat and stir in chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a buttered 8×8 baking dish, and cool at room temperature.

Chocolate Peppermint Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup crushed peppermint candy canes
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, candy & vanilla beat till blended. Pour into greased 9x 9-inch baking pan. Let cool and cut into 1-inch squares.

Pumpkin Bread with Chocolate Chips

Ingredients

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

1  to 1 1/2 cups Milk chocolate chip morsels

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.  Fold in chocolate chips.  Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Cranberry Nut Bread Recipe:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

Sugar Cookie Kisses

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk                                        

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder                   

1 bag Hershey kisses - candy cane

green sugar sprinkle

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with sugar.  Place on cookie sheet. Bake at 375 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, push a kiss slightly into the middle of it.

Christmas Dessert  Raspberry Tiramisu

1 cup raspberry flavored Italian soda

1/4 cup raspberry jam, seedless

6 tablespoon(s) Grand Marnier, optional

1 pound(s) mascarpone cheese, at room temperature

1 cup(s) heavy cream

1/4 cup(s) granulated sugar

40 dry Italian ladyfingers (2 packages)

3 to4  cups fresh raspberries, (1/2 dry pint each, about 3 3/4 cups total) (can use frozen, byt keep frozen until

Confectioners' sugar, for dusting

Directions

Stir together the syrup, jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream & granulated sugar, in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.

Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners' sugar over the top and serve.

For added fun, color the whip cream Green!

A LONG FLIGHT makes for thinking time and creating new recipes....

Cranberry Nut Cookies

2 ½ cups flour

1 tsp baking soda

½ tsp salt

1tsp cinnamon

1cup sugar

½ brown sugar

1 cup butter

2 eggs

1 tsp vanilla

orange zest from one orange

1 cup chopped cranberries, coarse mixed with  juice squeezed from orange

1/3 cup chopped pecans, finely

1/2 cup white chocolate chips

Small bowl: flour, baking soda, salt, cinnamon

Larger bowl: cream butter, cream cheese, sugars 

Add: eggs, vanilla, zest

Add dry ingredients, mix well

Fold in chips and nuts

GENTLE fold in cranberries.

Drop by TB onto Parchment paper lined pans, bake preheated oven to 375°  9 to 11 minutes

Coffee Cake..isn't just for coffee

Apple Sour Cream Coffee Cake

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon salt

2 eggs

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

2 cups peeled, diced apples

1 cup caramel bits or cinnamon chips, optional

TOPPING

1/2 cup chopped walnuts or pecans, optional

1 cup brown sugar, packed

1/2 cup flour

1 teaspoon ground cinnamon

4 TB cold butter

Cream together shortening, sugar, vanilla. Add eggs and beat well. Into a separate bowl, sift together flour, baking powder, salt, and soda; add to creamed mixture alternately with sour cream. Fold in diced apples and bits or chips (optional)

Pour batter into a greased 13x9x2-inch pan. Sprinkle with topping.

Bake apple sour cream coffee cake at 350° for 25 to 30 minutes.

Topping :  In a medium bowl, combine ingredients, except nuts..  Mix with pastry blender until crumbly.  Stir in chopped pecans.

CRAFTS..SERIOUSLY...ME

I received a BEAUTIFUL  picture of  The Holy Family that my neighbor and dear friend illustrated.  What to do?  So today I spent some time FRAMING it.  Using my Silhouette, I created a mat for the outline.  Then using vinyl..thus..the wise men! Thank you Scott and your sweet wife, Helen for the gift.  I will treasure it forever!

PS..I am NOT good at even taking pictures..this is the best I could do!

VALENTINE'S DAY is coming soon.. Oh a month or more away, but if you are like my 11 year old..you will remind me the night before..cards, box...etc.  So I started NOW.  BEAR HUG treat bags.. well I just have the topper done.  Thinking just black dots for the eyes instead of the wiggle eyes.  Anyway, I will fill a small clear cello bag with PINK GUMMY BEARS left over from my oldest daughter's wedding.  Slam bang, DONE!

PICTURE BLOCKS.....WORK IN PROGRESS

MINI SNOWMEN

MUFFINS..Oh YES!

Moist Pumpkin Spice Muffins

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins or chocolate chips (optional!

Crumb Topping:

Combine with pastry blender

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup oats

1/2 tsp cinnamon

3 TB unsalted butter

Preheat oven to 375 degrees. Generously grease 12 muffin tins.

Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a large bowl, cream butter and sugar.  Add evaporated milk, egg, and vanilla. Pour flour mixture into wet ingredients.  Add raisins or chocolate chips. Fold gently until mixture is just combined. Pour into a greased muffin pan Sprinkle with topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.