1 cup fat-free milk
1 box (4 serving size) lemon instant pudding and pie filling mix
1 teaspoon grated lemon peel
1 refrigerated pie crust (from 15 ounce box), softened as directed on box
Strawberry halves, lemon slices or other fresh fruit
Fresh mint leaves
Powdered sugar, for garnish

1. In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.

2. Heat oven to 450°F. Using a rolling pin, roll piecrust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from piecrust; discard scraps. Thick rounds into 16 ungreased muffin cups, pressing him gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very late golden brown. Remove from pan; cool completely.

3. Spoon lemon filling into tart shells. Garnish with fruit and mint; sprinkle with powdered sugar.

• Four 6-oz fillets flaky white fish (flounder, tilapia), rinsed and patted dry
• 1/2 Tsp salt
• 1/4 Tsp pepper
• 1/4 Tsp garlic powder
• 3 Tbs butter, softened
• 2 Tbs thinly sliced green onion, green and white parts
• Finely grated zest of 1 lemon

Preheat oven to 400°F.  Line a rimmed baking sheet with foil.  Arrange fish on sheet and sprinkle with salt, pepper and garlic powder.

In a small bowl, combine butter and remaining ingredients.  Rub mixture on top of fillets with spoon to prevent tearing.  Bake 10 to 12 minutes.  Serve immediately.

Tip: Serve with asparagus and tomato salad and a glass of white wine for an easy summer meal.

Ingredients

• 4 Large Idaho baking potatoes
• 1 Tsp vegetable oil
• 4 green onions (white and green parts), minced
• 1 cup sour cream
• 2 Tbs butter
• Salt and pepper to taste
• 1/2 cup grated white cheddar cheese

Preheat oven to 350ºF.

Scrub and pat dry potatoes, and grease with oil.  Bake for 45 minutes.  Remove from oven, and increase oven temperature to 375ºF.

When potatoes have cooled, cut lengthwise, and scrape center from potatoes carefully, leaving 1/8 inch so that the walls of the potatoes will not collapse.  Mix remaining ingredients in a bowl, and mash with the removed potato innards.  Divide the potato mixture equally among shells.  Bake for 30 minutes.

• One 4-oz box cheese straws, about 12 straws
• 3/4 cup (3 0z) grated Parmesan cheese
• Salt and pepper to taste

Preheat oven to 375°F.  Line a baking sheet with greased wax paper or a nonstick liner.

Arrange straws on baking sheet.  Press cheese onto straws; sprinkle straws with salt and pepper.  Bake the straws for 10 minutes or until cheese is golden and bubbly.  Serve warm or at room temperature.

Tip: Serve with pesto or marinara sauce for a dip.  If cheese straws are broken when you open the box, break the rest of them to same size for even baking.

CUSTARD

1 cup semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tbsp sugar
Pinch of salt

WHIPPED CREAM

1 cup heavy cream
3 Tbsp butterscotch pudding mix (not instant, and with sugar)

1. Preheat oven to 300 degrees. Place the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a boil in a medium saucepan over medium heat, stirring constantly. Pour the hot cream mixture over the chocolate and whisk until smooth.

2. In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, pour the chocolate mixture into the egg mixture. Strain the custard through a fine-mesh sieve and divide it into six 4-ounce ramekins.

3. Place the ramekins in a large roasting pan. Carefully pour hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for the steam to escape. Bake on center rack for 30-35 minutes, until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools). Remove the ramekins from the water bath and allow them to cool completely, then refrigerate for at least 3 hours before serving.

4. To make the whipped cream, whisk the cream and pudding powder together in a bowl, just to combine. Let stand for about 5 minutes, until the power begins to dissolve. Using an electric mixer, meat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving. Wrap untopped custards with plastic and refrigerate.

TIPS: Try this delicious whipped cream on any of your favorite desserts!

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 Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 3 Tbs unsweetened cocoa powder
• 2/3 cup granulated sugar
• 2 Tsp baking powder
• 1/4 Tsp salt
• 1/2 cup lowfat milk
• 2 1/2 Tbs vegetable oil
• 2 Tbs coffee-flavored liquer or black coffee
• 2 Tsp vanilla extract
• 1/3 cup packed light brown sugar
• 1 3/4 cups boiling water
• Confectioners’ sugar (optional)
• Whipped topping (optional)

Heat oven to 375ºF.

Put flour, 1/2 cup cocoa powder, sugar, baking powder, and salt into a bowl and whisk well.  Mix  milk, oiil, liquer and vanilla; stir into flour mixture until blended.  Spread in ungreased baking dish.

Mix brown sugar and 3 Tbs cocoa; sprinkle evenly over batter.  Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).  Carefully place dish in oven.

Bake for 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.  Cool in dish on wire rack for 10 minutes. 

Dust with confectioners’ sugar and serve warm with whipped topping if desired (see Tip below).

Tip:  You can prepare the cake batter (spread it in the dish) and the brown sugar mixture up to 3 hours ahead (keep both at room temperature).  Just before baking, sprinkle sugar mixture over batter and pour on the boiling water.

Put the confectioners’ sugar in a small strainer and gently tap the rim while holding the strainer over the cake.  There are many things you can use to create a design, including a cookie cutter or strips of wax paper.  A dredger (canister with holes on top) filled with confectioners sugar is great to keep on hand.  You can also place a paper doily on cake, then dust with sugar.  Remove doily and see the crowd become wide-eyed at your hard work!

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This incredibly easy pie is a tasty sweet desert for all occasions.

Ingredients

• 1 cup cooked sweet potatoes, mashed
• 2 eggs, beaten
• 1 2/3 cups sugar
• 3/4 cup evaporated milk
• 1/2 cup (1 stick) butter, melted
• 1/4 cup light corn syrup
• 3 Tbs all-purpose flour
• 1/4 Tsp ground nutmeg
• Pinch of salt

Preheat the oven to 350ºF.  Place piecrust in pie pan.

Mix together potatoes and next 8 ingredients together in a large bowl until smooth.  Pour into piecrust and bake for 55 to 60 minutes.

Tip:  Make a spiced whipped cream by combining whipped cream and a dash of cinnamon.  Top pie with the cream and a mint leaf to make it elevated and even tastier!

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Ingredients
1/3 cup water
2 large eggs
2 large egg yolks
1/2 cup (1/4 lb.) butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast

Preparation
Process ingredients on dough cycle, according to manufacturer’s directions. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14- by 17-inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together.

Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1/3 cup water, 3 large eggs, 2 large egg yolks, 3/4 cup (3/8 lb.) butter or margarine, 3 1/3 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt and 1 package active dry yeast.

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• baking

Ingredients
1/2 cup raisins
1 1/2 cups all-purpose flour, divided
2 tablespoons +2 teaspoons vegetable oil, divided
1 teaspoon double-acting baking powder
1/4 teaspoon each baking soda and ground cinnamon
1/8 teaspoon ground allspice
– ground cloves
4 eggs, separated
3 tablespoons granulated sugar
2 tablespoons honey
1 teaspoon each instant coffee, dissolved in 1 tablespoon hot water, and grated lemon peel
1/8 teaspoon salt

How to Make
In small bowl combine raisins with 2 teaspoons flour, tossing to coat; set aside. Brush a loaf pan with 1 teaspoon oil, then dust with 1 teaspoon flour; set aside. Onto sheet of wax paper or a paper plate sift together remaining flour, baking powder, baking soda, and spices; set aside.
Preheat oven to 325°. In mixing bowl using electric mixer at medium speed, beat egg yolks with sugar until frothy; add remaining oil and honey and beat until mixture is fluffy. Beat in dissolve coffee and lemon peel; gradually beat in sifted ingredients. Add raisins and stir to combine. In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form; using rubber scraper, stir about 1/3 of egg whites in the batter. Gently fold in remaining egg whites; pour into greased pan and bake for 40 to 45 min. until cake tester inserted in center comes out clean. Let cake cool in pan for 5 min. Then invert cake onto wire rack and let cool completely before serving to hungry guests!

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Ingredients for Crust
2 cups of all purpose flour
2/3 cup of butter
4 tablespoons of water
1/4 teaspoon of salt
-
Ingredients for The Filling
6 cups of fresh blueberries
1/2 cup of granulated sugar
2 tablespoons of all purpose flour
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon

Cooking Directions
Start by preheating the oven to 400 degrees F. Next combine the flour and salt in a bowl then the butter until the mix becomes a coarse crumb. Make sure you stir in enough water with a fork so the flour is moisten enough. Then divide the dough in half so you can shape each half into a ball. Flatten it slightly and wrap one of dough in saran wrap then refrigerate. For the other dough, roll it out on a warm surface which should have a a lightly floured surface. Then fold it into quarter and place the dough into a pie pan. Usually the pie pan are around 9 inches. Unfold it and press it firmly against the bottom and sides until it is spread out nicely. Trim the remaining crust to about a half inch from the edge of the pan.

For the filling you can continue by mixing the sugar, 2 tablespoons of flour, cinnamon and nutmeg. Add the blueberries and mix all the ingredients well. Use a spoon and start putting it into the pie crust you made. Remember the dough you had left over? Well grab that and spread it out on a lightly floured surface. Make it into a circle about a foot long then cut out shapes in the dough using a cookie cutter. Then place the dough over the filling and seal then trim. Don’t forget the cover the edge of the crust with 2 inch strips of aluminum foil. Now for the baking part, just put it in the oven for about 35 minutes then remove the foil after that and continue baking for another 15 minutes or until the crust is lightly browned. By now the juice should begin to bubble out of the crust. mmm…

Once it’s done, let the pie cool down for about 30 minutes since it’s extremely hot. You can either serve it warm or put it in the fridge to server at a later time. You can make it even more great by adding whip cream or ice cream to the homemade blueberry pie you made.

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