WHITE WINE STRAWBERRY SANGRIA

1 bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc 

1/2 cup strawberry liqueur (or schnapps)

1/4 cup sugar

2 cups sliced fresh strawberries (or one bag of frozen strawberries)

Ice

Whole strawberries (optional)

In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours. Serve over ice. If desired, garnish with whole strawberries. Makes 5 or 6 (about 8-ounce) servings.

WHITE PIE

1 c. sugar, divided 

1/2 c. cake flour 

1/8 tsp. salt 

2 c. milk 

2 egg whites, stiffly beaten 

1 tsp. vanilla 

1 10-in. pie shell, baked 

1/2 pt. whipping cream 

Cook 3/4 c. sugar, flour, salt, and milk in a double boiler until thick, stirring constantly.  Beat egg whites until stiff, adding remaining 1/4 c. of sugar.  Fold egg mixture into cooked mixture along with the vanilla.  Pour into a baked and cooled pie shell; top with whipping cream.  Chill overnight before serving. 

Note: If you do not have cake flour, you may substitute 1/2 c. regular flour, minus 2 tbsp. and add 2 tbsp. cornstarch, to replace the flour you removed!

UNCOOKED DATE LOAF

– from The Joy of Cooking by Irma Rombauer and Marion Rombauer Becker

Crush:

1/2 lb. (2 c.) graham crackers

Remove pits and cut into pieces:

1 lb. (2 c.) dates 

Cut into pieces:

1/2 lb. (4 c.) marshmallows

Chop fine:

1 c. pecan meats

Whip until stiff:

1 c. whipping cream

Fold in:

1 tsp. vanilla

Combine 1/2 the cracker crumbs with the dates, marshmallows, nuts and whipped cream.  Shape into a roll.  Roll it in the remaining cracker crumbs.  Chill for 12 hours.  Serve, cut into slices with, whipped cream.

Serves 12

TIRAMISU

3 packages split ladyfingers

2 teaspoons espresso powder

1/3 cup Kahlua

1/2 teaspoon vanilla

2 tablespoons water

Brush ladyfingers with mixture of liquids and arrange along bottom and sides of a large glass serving bowl.  

2 8-ounce packages cream cheese

1/3 cup sour cream

1/4 cup whipping cream

Whip together in a bowl.

1/2 teaspoon salt

1/2 cup powdered sugar

3 tablespoons Kahlua

1 teaspoon vanilla

2 ounces grated semi-sweet chocolate 

In another bowl, whisk together.  Add to cream cheese mixture.

1 cup whipping cream

Whip in another bowl and fold into cream cheese mixture.

Spoon 1/3 of the mixture over ladyfingers.  Cover with more ladyfingers and another layer of cream cheese mixture.  Add third layer of lady fingers and cream cheese mixture.  Cover with whipped cream and grated chocolate.  Chill and serve.

SUGAR AND SPICE PECANS

3/4 cup sugar

1 egg white

2 1/2 tablespoons water

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

2 pounds fresh pecan halves

Combine first 8 ingredients in a very large bowl; mix well with wire whisk.  Add pecans; stir until evenly coated.  Spread pecans into a greased 15x10x1” jellyroll pan.  Bake at 275 degrees for 50-55 minutes; stir once while baking.  Remove to waxed paper while still warm; cool.  Store in an airtight container.  These make a great gift in pretty cellophane bags tied with ribbons.  Serve in a bowl for snacking, in salads, or on top of ice cream.

STRAWBERRY RHUBARB DUMP CAKE

4 to 5 c. of cubed rhubarb (raw)

1 c. sugar

1 3-oz. pkg. strawberry Jell-O 

1 white cake mix 

1 1/4 c. water

1/2 c. melted butter

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix. Bake in a 350 degree oven for 1 hour. Serve warm with vanilla ice cream, if desired.

STRAWBERRY RHUBARB CRISP

3 c. diced fresh rhubarb 

1 1/2 c. sliced fresh strawberries

1/3 c. sugar

3 tbsp. flour

1 tsp. cinnamon 

Topping:

1 c. flour

3/4 c. brown sugar, packed

1/2 c. quick cooking oats

1/2 c. butter or margarine, melted

Toss together rhubarb and strawberries with sugar, flour, and cinnamon; pour into a buttered 9" square pan. Combine ingredients for topping and sprinkle over the fruit mixture. Bake at 350 degrees for 35-40 minutes or until golden brown. Serve with vanilla ice cream, if desired.

STRAWBERRY DELIGHT

1 cup flour

1/2 cup chopped pecans

1/2 cup butter, melted

1/4 cup firmly packed brown sugar

1 10-ounce package frozen strawberries, thawed

  OR 2 1/2 cups sliced fresh strawberries

1 cup sugar

2 teaspoons fresh lemon juice

2 egg whites

1 cup whipping cream, whipped

Combine flour, pecans, butter, and brown sugar in an 8-inch baking pan; stir well.  Bake at 350 degrees for 20 minutes, stirring occasionally; set aside to cool. 

Combine strawberries, sugar, lemon juice, and egg whites in a large mixing bowl; beat at high speed of electric mixer for 10-12 minutes or until stiff peaks forms.  Fold in whipped cream.

Crumble and press about two-thirds of crumb mixture into a 9-inch springform pan; spoon in strawberry mixture.  Sprinkle remaining crumbs on top; freeze until firm.  Garnish with fresh strawberries, if desired.  

Serves 8-10.

SPICE POUND CAKE

– from How to Cook Everything by Mark Bittman

1/2 lb. (2 sticks) unsalted butter, softened, plus some for greasing the pan

2 c. (9oz.) cake or all-purpose flour

1 tsp. baking powder

pinch of salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 tsp. ground cloves

1 c. sugar

5 eggs, separated

2 tsp. vanilla extract (or bourbon)

Preheat the oven to 350 degrees.  Butter a 9 x 5-inch loaf pan.  Combine the flour, baking powder, salt, nutmeg, ginger, allspice, and cloves in a bowl and set aside.  Use an electric mixer to cream the butter until it is smooth.  Add about half the sugar and beat until it is well blended, then add the remaining sugar.  Beat until the mixture is light in color and fluffy in texture, scraping down the sides of the mixing bowl if necessary.  Beat in the egg yolks, one at a time.  Mix in the dry ingredients by hand just until smooth; do not over mix, and do not beat.  Add the vanilla and stir until blended.  Beat the egg whites until they hold soft peaks; fold them in gently but thoroughly.  Turn into the loaf pan and bake for about 1 1/4 hours, or until a toothpick inserted into the top comes out clean.  Let the cake rest in the pan for 5 minutes before inverting onto a rack.  Remove the pan, then turn the cake right side up.  Cool before slicing.  Store at room temperature, covered with waxed paper, for a day or two; you can gain a couple more days by wrapping in plastic, but at some loss of texture.

ROBIN’S BIRTHDAY BARS

Brown Sugar Crust:

2 sticks unsalted butter, softened

1 1/2 cups packed light brown sugar

1 egg, separated

2 cups flour

1/8 teaspoon salt

For Praline Topping:

1 cup packed light brown sugar

2 tablespoons sugar

1/4 cup dark corn syrup

1 stick unsalted butter

1/4 cup whipping cream

2 cups chopped pecans

2 tablespoons bourbon

1 tablespoon vanilla

pinch of salt

1 1/2 ounces bittersweet chocolate, chopped (about 1/4 cup) melted

Heat oven to 350 degrees.  For crust, cream butter and sugar, until light and fluffy, with a mixer on medium speed.  Add egg yolk.  Beat well.  Add flour and salt; mix until smooth.  Transfer to 13x9x2 inch baking pan; spread evenly with spatula.  Cover with plastic wrap; press gently into place.  Remove plastic.

Whisk egg white until foamy; brush lightly over dough with a brush.  (Some will be left over.)  Bake until puffed and lightly browned, about 20 minutes.  Transfer to rack; let rest 15 minutes.

For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently.  Let boil 1 minute.  Add cream; stir until smooth.  Stir in pecans, bourbon, vanilla and salt.  Pour filling over crust; tilt pan to spread evenly.

Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes.  Cool completely; cut into squares.  Use a fork to drizzle melted chocolate over surface.  May take several hours for praline to firm up completely.  (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)  Can be served with ice cream for a plated dessert.

PUMPKIN CRUNCH CAKE

1 large can pumpkin

13 oz. evaporated milk

3 eggs, slightly beaten

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1 c. sugar

1/2 tsp. salt

1 box yellow or spice cake mix

1 c. pecans or walnuts, chopped

3/4 c. butter, melted

Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.

PAVLOVA

This is a sweet dessert treat is served in Australia, especially during the Christmas holidays, which occur during their summer season.  Fresh ripe strawberries and assorted other fruits are traditional, so feel free to use your favorites. I’ve made this recipe using meringue powder (such as Wilton, found in the cake decorating aisle), but you can make it with a traditional meringue as well.  This recipe makes one large Pavlova, but it can also be piped and baked into individual-size rounds to suit your needs.  Either way it makes a stunning presentation and a delicious dessert.  This one’s for you, Grant!

3/4 c. water

2 tbsp. meringue powder

1 1/3 c. granulated sugar

1 teaspoon lemon juice

1/2 c. powdered sugar

1 c. heavy whipping cream

3-4 c. sliced fresh strawberries (or any combination of strawberries, kiwis, raspberries, peaches, pineapple, etc. that is fresh)

Amaretti cookies, crushed (optional)

Add the water slowly to the meringue powder in a metal mixing bowl, and beat at low speed with an electric mixer until foamy, using clean, dry beaters.  Add 1 1/3 c. granulated sugar, 1 tbsp. at a time, beating 2-4 mins. Until stiff peaks form.  Add lemon juice, beating until blended.  Fold 1/2 c. powdered sugar gently into meringue mixture.   Line a baking sheet with parchment paper; draw a 9-in. circle on the paper and turn it over with the pencil marked side down.  Spoon or pipe meringue onto the parchment paper circle, covering the entire circle, reserving enough meringue to spoon or pipe a 2-in. border around the outside edge of the circle.  Bake at 200 degrees for 1 hr. and then reduce temperature to 150 degrees; bake for 1 more hour.  Cool completely on a wire rack.  Place cooled meringue on serving platter.  Whip cream and spoon into center of meringue.  Top with fresh strawberries and sprinkle with crushed amaretti, if desired.  Serve immediately with a large spoon to break into meringue.  Note:  Sometimes the center of the meringue is filled with lemon curd instead of, or in addition to, the whipped cream.

MOLTEN CHOCOLATE CAKE

12 teaspoons plus 5 tablespoons sugar

8 ounces bittersweet (not unsweetened or semisweet) 

  chocolate, chopped

3/4 cup unsalted butter

3 large eggs

3 large egg yolks

1 tablespoon all purpose flour

Generously butter eight 3/4-cup soufflé dishes or custard cups.  Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth.  Remove from heat.  Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.  Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.  Fold in flour.  Divide batter among soufflé dishes.  (Can be made 1 day ahead.  Cover with plastic; chill.  Bring to room temperature before continuing.)

Preheat oven to 425 degrees.  Place soufflé dishes on baking sheet.  Bake cakes uncovered until edges are puffed and slightly cracked but center 1-inch of each moves slightly when dishes are shaken gently, about 13 minutes.  

Serve immediately, topped with ice cream, if desired.

LEMON TART

1 unbaked piecrust round

1 stick (1/4 lb.) unsalted butter, at room temperature

1 1/2 cups sugar

4 extra large eggs

5 extra large egg yolks

1/4 cup finely grated lemon zest (6-8 lemons)

1/2 cup freshly squeezed lemon juice

1/8 teaspoon kosher salt

1 pint heavy cream

1 teaspoon vanilla

2 tablespoons confectioner’s sugar

Equipment:

Tart pan

Electric mixer

Instant-read kitchen thermometer

Whipped cream dispenser with chargers

Preheat oven to 375 degrees.  Place pie crust in a tart pan with a removable bottom.  Press crust around bottom of pan and up sides.  Use a fork to poke holes in the bottom of the pie crust.  Cut a piece of foil the same size as the tart pan.  Butter one side of the foil and place it, butter side down, on the bottom of the tart pan.  Fill the pan with dried beans or rice to prevent the crust from puffing up while baking.  Bake for 10 minutes.  Remove the beans and the foil from the pan and prick the crust with the fork a few times.  Return to oven and continue to bake until lightly browned, about 10-15 minutes. Set aside to cool.

Cream the butter and sugar for one minute in the bowl of and electric mixer fitted with the paddle attachment.  On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt.  It will look curdled!  Pour the mixture into a small saucepan and cook over medium-low heat for 8- 10 minutes, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and continue to cook over low heat for 1-2 minutes, whisking constantly.  Don’t let it boil!  When it reaches 175 degrees on an instant-read thermometer, pour into a bowl and cool to room temperature.  Once cooled, spread the lemon filling in the cooled tart shell.

Fill whipped cream dispenser with cream, vanilla, and confectioner’s sugar and attach charger.  Pipe whipped cream rosettes over lemon filling.  Serve immediately or refrigerate to serve later.