Svetlana’s Recipes

Ingredients:

Crust:
-1 cup graham cracker crumbs
-2 tablespoons sugar
-2 tablespoons butter, room temperature

Cheesecake:
-3 (8 oz each)packages cream cheese
-3 eggs
-2 cups sugar
-1 tablespoon vanilla extract

1. Preheat oven to 275 degrees F
2. Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray
3. Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing
4. Mix the cream cheese and sugar in a mixer on low speed
5. Add the eggs 1 at a time; then add the vanilla
6. Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes 7. Turn the oven off but do not open the oven door for 3 hours
8. Refrigerate for 8 hours before removing from the panSexy Beast full

Ingredients:

-20 Nilla Wafers, finely crushed
-3 tablespoons margarine, melted
-1 package (8 oz) Philadelphia cream cheese, softened
-1/2 cup powdered sugar
-1 tub (8 oz) Cool Whip whipped topping
-3 medium ripe bananas
-3 cups milk
-2 packages (4 oz each) Jello Vanilla Flavor Instant Pudding
-1/2 square Baker’s Semi-Sweet Baking Chocolate, grated

1. Mix wafers and margarine
2. Press firmly onto bottom of a glass dish
3. Mix cream cheese and powdered sugar with wooden spoon until well blended
4. Gently stir in 1 1/2 cups of the whipped topping
5. Spoon mixture evenly onto crust; spread carefully
6. Cut bananas in half crosswise; cut each piece lengthwise in half
7. Arrange banana pieces over cream cheese mixture
8. Pour milk into large bowl
9. Add dry pudding mixes
10. Beat with wire whisk 2 minutes
11. Spoon over bananas
12. Spread with remaining whipped topping
13. Sprinkle evenly with chocolate
14. Refrigerate at least 4 hours before serving

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Ingredients:

-8 Oreo Chocolate Sandwich Cookies, divided
-2 cups cold milk
-1 package (4 oz) Jello Vanilla Flavor Instant Pudding
-3/4 cup Cool Whip Whipped Topping, thawed

1. Break 1 of the cookies into 4 pieces; reserve for garnish
2. Crush remaining 7 cookies; set aside
3. Pour milk into medium bowl
4. Add dry pudding mix; beat with wire whisk 2 minutes or until well blended
5. Stir in crushed cookies
6. Gently stir in 1/2 cup of the whipped topping
7. Spoon evenly into 4 dessert dishes
8. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces

Ingredients:

-1 cup water
-1 1/2 sticks unsalted butter
-1/8 teaspoon salt
-1 cup flour
-4 eggs
-strawberry ice cream

1. Preheat oven to 400 degrees F
2. Line cookie sheets with parchment paper
3. In a saucepan, bring salted water to a boil; add butter and simmer until melted
4. Remove from heat
5. Add flour and stir until combined
6. Add eggs, one at a time, beating very hard with a spoon until each is incorporated
7. Drop by tablespoonfuls on pan and bake for 10 minutes
8. Lower heat to 350 degrees F and bake for 30 minutes longer or until puffs are firm and golden
9. After puffs cool, slice cap off each and fill with a scoop of ice cream
10. Replace reserved caps
11. Serve immediately or freeze until serving

Ingredients:

-1 tub (8 oz) strawberry cream cheese spread
-1 box (2.1 oz) frozen baked mini fillo dough shells, at room temperature
-1 pint ripe strawberries, rinsed

1. Spoon cream cheese spread into a pastry bag fitted with a start piping tip
2. Pipe into fillo shells
3. Slice each of 15 berries about 3 times from tip almost to top
4. Place on filling and serve immediately

Ingredients:

-2 eggs
-1 cup sugar
-1 cup flour
-1/3 cup butter, melted
-1 1/4 cups fresh of frozen cranberries
-1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F
2. Grease an 8-inch baking pan
3. Beat eggs in a medium mixing bowl until thick
4. Gradually add sugar, beating until thoroughly blended
5. Stir in flour and butter; blend well
6. Add cranberries and walnuts, mixing gently just until combined
7. Spread evenly in pan
8. Bake for 40 to 45 minutes or until golden brown
9. Cool and cut into 16 bars102 Dalmatians move

Ingredients:

-2 mashed ripe bananas
-2 tablespoons olive oil
-1 egg
-1/2 cup milk
-3/4 teaspoon vanilla extract
-2/3 cup whole-wheat flour
-1/2 cup quick cooking oats
-1/4 cup sugar
-1 3/4 teaspoons baking powder
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt

1. Preheat oven to 375 degrees F
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well and set aside
3. Lightly spoon flour into a dry measuring cup and level with a knife
4. Whisk together flour and next 5 ingredients (through salt) in a small bowl
5. Stir the flour mixture into the banana mixture until they are just combined
6. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup
7. Bake 16 minutes or until a wooden spoon inserted in center comes out clean

Ingredients:

-1 cup Mascarpone cheese, softened
-2 egg whites
-1/4 cup olive oil
-1 box white cake mix
-1 cup water
-1/3 cup frozen strawberries, thawed and drained
-2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

1. Preheat the oven to 350 degrees F
2. Line the 4 mini tins (48 muffins) with paper liners
3. In a large bowl combine the mascarpone cheese, egg whites and oil
4. Using a hand mixer, beat the ingredients until combined and creamy
5. Add the cake mix and water and mix until smooth, about 3 minutes
6. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes
7. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack
8. Meanwhile, puree the strawberries in a blender
9. Place the powdered sugar in a medium bowl
10. Pour in the strawberry puree and whisk until smooth
11. Top the cooled cupcakes with the strawberry glazeCaprica dvd

Ingredients:

-1 cup (2 sticks) unsalted butter, softened
-1 cup powdered sugar, plus more for dusting
-1/3 cup unsweetened cocoa powder
-1 teaspoon vanilla extract
-Pinch salt
-1 1/2 cups all-purpose flour
-3/4 cup toasted pine nuts, chopped
-1/2 cup semisweet chocolate chunks or chips

1. Preheat the oven to 325 degrees F
2. Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl
3. Using a hand mixer, beat the mixture until creamy, about 2 minutes
4. Add the flour, pine nuts, and chocolate; stir until just mixed
5. Line 2 baking sheets with parchment paper
6. Scoop out 1-inch balls of dough
7. Place on the cookie sheet
8. Bake for about 18 minutes
9. Let cool for 15 minutes on the baking sheets
10. Dust with powdered sugar and transfer to a serving plate

Ingredients:

-3/4 cup sugar, divided
-1/2 cup (1 stick) butter, softened
-1 1/2 teaspoons vanilla, divided
-1 cup flour
-4 packages (8 oz. each) Cream Cheese, softened
-2 packages (6 squares each) BAKER’S Premium White Baking Chocolate, melted
-4 eggs
-2 cups raspberries

1. Preheat oven to 300°F
2. Beat 1/4 cup of the sugar, the butter and 1/2 teaspoon of the vanilla in small bowl with electric mixer on medium speed until light and fluffy
3. Gradually add flour, mixing on low speed until well blended after each addition
4. Press firmly onto bottom of springform pan; prick with fork
5. Bake 25 minutes or until edge is lightly browned
6. Beat cream cheese, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in large bowl with electric mixer on medium speed until well blended
7. Add melted chocolate; mix well
8. Add eggs, one at a time, beating on low speed after each addition just until blended
9. Pour over crust
10. Bake 55 minutes to 1 hour or until center is almost set
11. Run knife around rim of pan to loosen cake; cool before removing rim of pan
12. Refrigerate overnight
12. Top with the raspberries just before serving

Ingredients:

-1 tablespoon Cream Cheese, softened
-1 teaspoon sugar
-1/4 teaspoon brandy extract
-1 teaspoon Instant Coffee, dissolved in 1 tablespoon warm water
-1/3 cup thawed Cool Whip Whipped Topping
-1 square BAKER’S Semi-Sweet Baking Chocolate, finely grated, divided
-1 cup mixed fresh berries (strawberries or raspberries)

1. Mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended
2. Gently stir in whipped topping and half of the chocolate
3. Place 1/2 cup berries in each of 2 parfait glasses
4. Top evenly with cream cheese mixture; sprinkle with remaining chocolate
5. Serve immediately or refrigerate until ready to serveAir Force One hd Into Temptation download

Ingredients:

-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

Garnish:
-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Ingredients:

-1 package (18 oz.) Oreo Chocolate (or any other flavor) Sandwich Cookies, divided
-1 package (8 oz.) Cream Cheese, softened
-2 packages (8 oz. each) BAKER’S Semi-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin)
2. Crush remaining 36 cookies to fine crumbs; place in medium bowl
3. Add cream cheese; mix until well blended
4. Roll cookie mixture into 42 balls, about 1-inch in diameter
5. Dip balls in chocolate; place on wax paper-covered baking sheet
6. Refrigerate until firm, about 1 hour
7. Store leftover truffles, covered, in refrigerator

Ingredients:

-2 cups cold milk, divided
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-22 Honey Maid Honey Grahams
-4 squares BAKER’S Unsweetened Baking Chocolate
-1/4 cup (1/2 stick) butter
-1 1/2 cups powdered sugar, divided

1. Pour 1 3/4 cups of the milk into large bowl
2. Add dry pudding mix
3. Beat with wire whisk 2 minutes
4. Gently stir in whipped topping
5. Layer one-third of the grahams and half of the whipped topping mixture in 13×9-inch pan, breaking grahams as necessary to fit; repeat layers
6. Top with remaining grahams
7. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 minutes, stirring after 1 minute
8. Stir until chocolate is completely melted
9. Add sugar and remaining 1/4 cup milk; stir until well blended
10. Immediately spread over grahams
11. Refrigerate at least 4 hours or overnight

Ingredients:

-2 1/3 cups flour
-1 cup sugar
-3 tablespoons cocoa
-2 tablespoons instant coffee granules
-1 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon salt
-2 eggs
-2 egg whites
-1 tablespoon vanilla
-1 (6 oz) package Craisins Sweetened Dried Cranberries
-3/4 cup whole almonds, coarsely chopped

1. Preheat oven to 325ºF
2. Combine dry ingredients in a medium mixing bowl
3. Combine eggs, egg whites and vanilla in a separate mixing bowl
4. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed
5. Add sweetened dried cranberries and nuts; mix thoroughly
6. On a floured surface, divide dough in half and pat each half into a log about 14-inches long and 1 1/2-inches wide
7. Place on cookie sheet and bake for 30 minutes or until firm; cool on a wire rack
8. Reduce oven temperature to 300ºF
9. Cut biscotti into 30 slices
10. Stand upright on cookie sheet
11. Bake for an additional 30 minutes
12. Let cool and store in a loosely covered container

Ingredients:

-4 cups boiling water
-1 package (8 oz serving size) Jello Brand Berry Blue Flavor Gelatin
-1 package (8 oz serving size) Jello Brand Strawberry Flavor Gelatin
-2 cups cold water
-1 cup blueberries
-1 tub (12 oz) Cool Whip Whipped Topping
-1 cup strawberries, sliced

1. Stir 2 cups of boiling water into each flavor of dry gelatin mix in separate bowls 2 minutes or until dissolved
2. Stir 1 cup cold water into gelatin in each bowl
3. Refrigerate blue gelatin 1 1/2 hours
4. Let strawberry gelatin stand at room temperature
5. Add blueberries to the thickened blue gelatin; stir
6. Pour into glass bowl
7. Refrigerate 30 minutes or until set
8. Spread with 3 1/2 cups of the whipped topping, refrigerate
9. Meanwhile, refrigerate strawberry gelatin 1 1/2 hours or until thickened
10. Stir in strawberries; spoon over whipped topping layer
11. Refrigerate 3 hours or until firm
12. Top with remaining whipped topping
13. Store in refrigerator before servingThe Devil’s Own divx

Ingredients:

-9 ounces semi-sweet chocolate
-1/2 cup Craisins Original Sweetened Dried Cranberries
-1/2 cup cashews

1. Melt chocolate in a double boiler
2. Remove from heat and cool slightly
3. Stir in sweetened dried cranberries and nuts
4. Drop by teaspoonfuls onto a cookie sheet, makes about 16 clusters
5. Let harden at room temperature or chill in refrigerator

Ingredients:

-1/2 packet (1 teaspoon) unflavored gelatin powder
-1 1/2 tablespoons cold water
-1 1/2 cups heavy cream, divided
-1 cup plain yogurt
-1 teaspoon pure vanilla extract
-1/2 vanilla bean, split and seeds scraped
-1/3 cup sugar, plus 1 tablespoon
-4 cups sliced fresh strawberries
-2 1/2 tablespoons balsamic vinegar
-1 tablespoon sugar
-Freshly grated lemon zest, for serving

1. In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water
2. Stir and set aside for 10 minutes to allow the gelatin to dissolve
3. Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds
4. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat
5. Off the heat, add the softened gelatin to the hot cream and stir to dissolve
6. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine
7. Pour into 4 ramekins and refrigerate uncovered until cold
8. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight
9. Combine the strawberries, balsamic vinegar and 1 tablespoon sugar 1 hour before serving
10. Set aside at room temperature
11. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries 12. Dust lightly with freshly grated lemon zest and serve

Ingredients:

-1/2 cup toasted slivered almonds
-24 individually wrapped caramel candies
-1 cup bittersweet chocolate chips
-4 to 6 tablespoons cream, room temperature, divided
-1 cup white chocolate chips

1. Preheat the oven to 350 degrees F
2. Lightly grease the mini-muffin tins with vegetable oil spray
3. Place 1 teaspoon of slivered nuts in each of the muffin cups
4. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer
5. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes
6. Place the mini muffin tins in the refrigerator for 5 minutes to cool
7. Remove the nut clusters from the tins and set aside
8. Meanwhile, melt the bittersweet chocolate in a double boiler over low heat
9. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
10. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet
11. Return the clusters to the refrigerator to harden, about 30 minutes
12. Melt the white chocolate in a double boiler over low heat
13. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
14. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters
15. Return the clusters to the refrigerator to harden, about 30 minutes

Ingredients:

-1/2 cup hazelnuts, toasted and skins removed
-1 1/2 cups flour
-10 tablespoons unsalted butter, softened
-2 ounces cream cheese
-2/3 cup sugar
-1 large egg
-pinch of salt
-1 teaspoon baking powder
-3/4 cup Nutella

1. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour
2. Using an electric mixer on medium speed, beat together the butter, cream cheese and sugar until light in color and smooth, about 1 minutes
3. Add the egg and mix until combined
4. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder and mix until smooth
5. Wrap the dough in plastic wrap and refrigerate for at least an hour
6. Divide the dough into 4 pieces
7. On a lightly sugared work surface, roll the dough into 4 logs, each 8 inches long
8. Refrigerate for at least 1 hour until firm
9. Preheat the oven to 350 degrees F
10. Line 2 baking sheets with parchment paper
11. Slice the dough into 1/2-inch thick rounds
12. Place on the prepared baking sheets and bake until golden brown around the edges, about 8 minutes
13. Let cool at room temperature
14. Sandwich cookies together using about 1 tablespoon of Nutella for each

Ingredients:

-1/2 cup heavy whipping cream
-10 ounces bittersweet chocolate, finely chopped
-1/4 cup smooth peanut butter
-1/2 cup unsalted peanuts, ground

1. Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 4 minutes
2. Put the chocolate in a medium bowl and pour the cream over it
3. Let sit for 30 seconds, then whisk until smooth
4. Whisk in the peanut butter
5. Spread the chocolate cream in a 9-inch pan
6. Refrigerate until hard, at least one hour to overnight
7. Place the ground peanuts on a plate
8. Line 2 baking sheets with parchment paper
9. Using a measuring teaspoon, scoop out 30 heaping spoonfuls of the truffle mixture
10. Place them in a single layer on one of the prepared baking sheets
11. When all the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape
12. Roll the truffles, a few at a time, in the ground peanuts
13. Place in a single layer on the second baking sheet
14. Cover with plastic wrap and refrigerate
15. Before serving the truffles, let them sit at a room temperature, 15 to 25 minutes

Ingredients:

Cake:
-2 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon baking powder
-8 ounces unsalted butter, softened
-2 cups sugar
-4 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1/2 cup poppy seeds

Crème fraîche berry filling:
-1 cup blueberries or blackberries
-1/4 cup plus 2 tablespoons sugar
-2 cups creme fraiche (you can make it at home, recipes follows)
-2/3 cup heavy whipping cream
-1 pint raspberries

1. Preheat oven to 350 degrees F
2. Grease the bottom and sides of two 9-inch cake pans
3. Line the bottoms with parchment paper
4. In a medium bowl, sift together the flour, baking soda, salt and baking powder
5. Beat the butter with the sugar until light, about 1 minute
6. On medium speed, add the eggs, one at a time, beating for 30 seconds after each addition
7. Stir together the buttermilk and the vanilla
8. On low speed, add half of the buttermilk mixture
9. Mix until incorporated and then scrape down the sides of the bowl
10. Add half of the dry ingredients
11. Mix until combined and scrape down the sides of the bowl
12. Add the remaining buttermilk and the dry ingredients in the same order
13. Stir in the poppyseeds
14. Divide the batter between the two pans
15. Evenly spread it in the pans
16. Bake the cakes until a skewer inserted in the middle comes out clean, about 25-30 minutes
17. Cool the cakes in the pans for 10 minutes
18. Remove the pans and let the cakes cool completely
19. Carefully peel off the parchment paper
20. Using a serrated knife, cut each cake in half horizontally, making a total of 4 layers
21. Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved, about 5-7 minutets
22. Let cool to room temperature
23. Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold its shape but smooth
24. Place a cake layer on a serving plate
25. Spread one quarter of the creme fraiche filling on top of the cake
26. Top with one quarter of the blueberry sauce and then one quarter of the raspberries
27. Place a second cake layer on top and spread creme fraiche, blueberry sauce, and raspberries on top
28. Repeat with the third and fourth layers, ending with berries on top of the cake
29. Refrigerate the cake, if not serving right away

Crème Fraîche
-2 cups heavy whipping cream
-2 tablespoons buttermilk
In a plastic container, stir together the cream and the buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Let sit for another 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let sit for another 24 hours. Using an electric mixer, whisk until stiff.

Ingredients:

-3 cups store bought granola
-1 cup fresh blueberries
-1 cup fresh raspberries
-2 sliced bananas
-2 tablespoons sliced almonds
-2 cups low fat milk

1. Divide granola into 4 bowls
2. Top with fruit and milk

Ingredients:

-2 cups (215g) flour
-1/8 cup (30g) sugar
-1/8 cup (30g) unsalted butter, room temperature
-1 tablespoon baking powder
-1/2 cup (125ml) plain yogurt
-2 tablespoons milk
-1/2 cup of chopped nuts or dried fruits

1. Preheat the oven to 400°F
2. Line a cookie sheet with parchment paper
3. In a medium bowl, mix the flour, sugar and baking powder
4. Add in the diced butter and blend it all together with a fork, until no visible lump of butter remains
5. Add the yogurt and milk; mix it all together until the dough forms a ball
6. Fold in the nuts or dried fruits
7. Shape the dough into a circle about an inch thick, and cut into eight wedges
8. Place the wedges a few centimeters apart on the cookie sheet
9. Bake for 15 minutes, until the scones have risen and turned lightly golden
10. Serve warm

Ingredients:

-1/2 cup sugar
-1 lemon, zested and juiced
-16 ounces mascarpone cheese
-1 store-bought pound cake, cut into 1/2-inch thick slices
-1/2 cup creme de cassis liqueur
-2 cups quartered strawberries (you can use raspberries instead)
-Fresh mint leaves, for garnish

1. In a small saucepan over medium heat, combine the sugar with the lemon juice
2. Cook until the sugar has dissolved, about 5 minutes; let cool
3. In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest
4. Using an electric mixer, whip on medium speed until the mixture is light and fluffy
5. Line the bottom of a trifle bowl with a layer pound cake
6. Brush the pound cake with some creme de cassis liqueur
7. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries
8. Repeat the layers until all the ingredients are used, finishing with a top layer of berries
9. Chill in the refrigerator for 4-6 hours
10. Garnish with chopped mint leaves

Ingredients:

-3 cups assorted berries (blackberries, blueberries, strawberries and/or raspberries)
-1 (10 oz) frozen pound cake, cubed
-1 cup Crème Fraîche

1. Take four wine or parfait glasses and make layers (cream, pound cake, berries, cream)
2. Cover and store in the refrigerator before serving

Ingredients:

-1 cup dried cranberries (Craisins)
-1 cup boiled water
-2 1/2 cups wheat flour
-2 teaspoons baking powder
-1 cup sugar
-4 teaspoons lemon peel, shredded (one large lemon)
-1 stick of butter (melted)
-1/2 cup sour cream
-1/2 cup milk
-2 eggs (room temperature)
-2 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F
2. Grease muffin cups (or use paper muffin liners)
3. Soak cranberries in water for 10 minutes; remove from water and dry
4. In large bowl, with fork, mix flour, baking powder, sugar, lemon peel and cranberries
5. Add melted butter, sour cream, milk, eggs and lemon juice to the mixture and mix thoroughly
6. Spoon batter into 24 muffin cups
7. Bake 20-25 minutes

Ingredients:

-4 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
-2 tablespoons Limoncello
-2 tablespoons finely chopped fresh mint leaves
-2 tablespoons finely chopped fresh basil leaves

1. Combine all the ingredients in a medium bowl
2. Toss to combine
3. Serve in four individual serving dishes

Ingredients:

- 2 cups flour
- 1/4 cup sugar
- 1/4 cup butter, room temperature
- 1 tablespoon baking powder (one envelope)
- 1/2 cup plain yogurt
- 2 tablespoons milk
- 1 cup craisins (or any dried fruit of your choice)

1. Preheat the oven to 400° F
2. Line a cookie sheet with parchment paper
3. In a medium bowl, mix the flour, sugar and baking powder
4. Add in the diced butter and blend it all together with a fork, until no visible lump of butter remains
5. Add the yogurt and milk, and keep working with the fork to mix it all together until the dough forms a ball
6. Fold in the dried fruits
7. Shape the dough into a circle about an inch thick, and cut into eight wedges
8. Place the wedges a few centimeters apart on the cookie sheet
9. Bake for 15 minutes, until the scones have risen and turned lightly golden
10. Enjoy warm with tea

Ingredients:

-2 envelopes (1/4 ounce each) unflavored gelatin
-2 1/4 cups white grape juice
-1/2 cup sugar
-6 cups of mixed fresh berries and slices of banana

1 In a small bowl, sprinkle gelatin over 1/2 cup grape juice; let soften 2 to 3 minutes
2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved
3. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice
4. Place berries in a 4-by-8-inch loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely
5. Refrigerate until firm, at least 4 hours
6. To unmold, dip bottom of pan in hot water about 5 seconds
7. Invert onto a serving platter, and shake firmly to release
8. Slice to serve

Ingredients:

-16 ounces fresh strawberries, hulled and cut in half
-2 tablespoons balsamic vinegar
-1/4 cup white sugar
-1/4 teaspoon freshly ground black pepper, or to taste

1. Place strawberries in a bowl
2. Drizzle vinegar over strawberries, and sprinkle with sugar
3. Stir gently to combine
4. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours
5. Just before serving, grind pepper over berries

Ingredients:

-1 1/2 cups shredded zucchini
-3/4 cup white sugar
-1 egg
-1/2 cup olive oil
-1 1/2 cups all-purpose flour
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1/4 teaspoon baking powder
-1 teaspoon ground cinnamon
-2 teaspoons lemon zest

1. Preheat oven to 325 degrees F
2. Grease a loaf pan
3. In a bowl, beat together the zucchini, sugar, egg, and oil
4. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest
5. Stir the flour mixture into the zucchini mixture just until blended
6. Pour the batter into the prepared pan
7. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean
8. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely

Ingredients:

-1 (1 lb) box Betty Crocker Pound Cake Mix
-3/4 cup Kerns Peach Nectar
-2 teaspoons almond extract
-2 eggs
-1 1/2 cups peeled, diced fresh peaches
-1 cup fresh blueberries

1. Preheat oven to 350 degrees F and spray an angel food cake pan with nonstick cooking spray
2. Beat cake mix, peach nectar, extract and eggs in a medium bowl with an electric mixer on low speed for 30 seconds, then on medium speed for 3 minutes
3. Fold in peaches and blueberries; pour into prepared pan
4. Bake for 45 to 50 minutes or until a bamboo skewer inserted in center comes out clean
5. Cool 10 minutes, then remove from pan and cool completely on a wire rack
6. Cut into thick slices when cool and serve

Ingredients:

-1 (8 oz) container mascarpone cheese
-1 (6 oz) container peach yogurt
-6 tablespoons sugar, divide
-1/2 cup heavy cream
-1/4 cup peach brandy
-1/4 cup Kerns Peach Nectar
-1 1/2 tablespoons rum
-1 1/2 (3 oz) packages Ladyfingers
-1 large ripe peach, peeled and pitted
-1/2 cup toasted sliced almonds

1. In a medium bowl, beat mascarpone cheese, yogurt and 4 tablespoons sugar until smooth
2. In a separate chilled bowl, beat cream until soft peaks form
3. Add remaining 2 tablespoons sugar and beat until stiff peaks form
4. Carefully fold whipped cream into cheese mixture; set aside
5. Combine brandy, nectar and rum in a small dish
6. Quickly dip each side of the ladyfingers into the mixture
7. Place half of the ladyfingers in the bottom of an 8-inch baking dish so they fit tightly
8. Spread half of the cream mixture onto ladyfingers, then top with peach slices
9. Repeat ladyfinger and cream layers
10. Cover tightly and refrigerate for at least 6 hours or up to 24 hours
11. Sprinkle with almonds before cutting into squares and serving

Ingredients:

-1 large zucchini, finely grated (about 2 cups)
-1 (18.25-ounce) package Super Moist chocolate fudge cake mix
-2 teaspoons ground cinnamon
-1 large egg
-2 large egg whites
-3/4 cup plain nonfat yogurt
-3/4 cup applesauce
-confectioner’s sugar, for garnish
-cocoa powder, for garnish

1. Preheat oven to 350 degrees F
2. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan
3. Set grated zucchini in a strainer over a bowl and lightly press with a spatula to release water 4. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce
5. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often
6. Fold in drained grated zucchini
7. Pour into prepared cake pan
8. Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean
9. When cool, invert cake onto a large plate, and cut cake into 12 large squares with a sharp knife
10. Cut each cake square in half diagonally to make 2 triangles
11. Set 2 cake triangles on each plate, sprinkle generously with confectioners’ sugar and cocoa powder

Ingredients:

-seedless watermelon
-orange liqueur
-fresh mint leaves

1. Use a baller to make watermelon balls
2. Drizzle with a little orange liqueur
3. Serve in small dessert dishes garnished with mint leaves

Ingredients:

-1 can (16 oz) ricotta cheese
-2 eggs
-1 1/2 cups of flour
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons sugar
-1 can (6 oz) canned peach halves, divided

1. Mix ricotta cheese, eggs, four, salt, vanilla extract, sugar and two peach halves (finely chopped) until well blended
2. Drop the mixture by spoonfuls onto prepared ungreased baking sheet (making 16-18 fritters)
3. Bake 15-20 minutes or until golden brown
4. Serve warm with sliced peach halves

Ingredients:

-3 tablespoons butter, softened
-3/4 cup sugar, divided
-1/4 cup plus 2 tablespoons egg substitute, divided
-1 teaspoon grated lemon peel
-1 teaspoon vanilla extract
-1 1/4 cups flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup buttermilk
-1 cup fresh raspberries
-2 ounces cream cheese
-1 teaspoon confectioners’ sugar

1. In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes
2. Beat in 1/4 cup egg substitute, lemon peel and vanilla
3. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk
4. Pour into a springform pan coated with nonstick cooking spray; sprinkle with berries
5. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy
6. Beat in remaining egg substitute
7. Pour over berries
8. Place pan on a baking sheet
9. Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean
10. Cool on a wire rack for 10 minutes
11. Carefully run a knife around edge of pan to loosen; remove sides of pan
12. Sprinkle with confectioners’ sugar
13. Serve warm

Ingredients:

Fruit Mixture
-8 to 10 medium fresh sliced peeled peaches,
-1 teaspoon cinnamon, if desired

Topping
-1 cup rolled oats
-3/4 cup all-purpose flour
-3/4 cup firmly packed brown sugar
-1/2 cup butter, softened

1. Heat oven to 375 degree F
2. Place peaches in ungreased 2-quart baking dish
3. Sprinkle with cinnamon
4. In large bowl, combine all topping ingredients; mix until crumbly
5. Sprinkle crumb mixture evenly over peaches
6. Bake for 25 to 35 minutes or until peaches are tender and topping is golden brown
7. Serve warm

Ingredients:

-1 bag (20 ounces) frozen unsweetened peach slices
-1 container (8 ounces) plain lowfat yogurt
-1 cup confectioners’ sugar
-2 tablespoon fresh lemon juice
-1/8 teaspoon almond extract

1. Let frozen peaches stand at room temperature 10 minutes
2. In food processor, process peaches until fruit resembles finely shaved ice, occasionally scraping down side with rubber spatula
3. With processor running, add yogurt, confectioners’ sugar, lemon juice, and almond extract; process until mixture is smooth and creamy
4. Serve immediately

Ingredients:

-4 eggs
-2 cups sugar
-2 cups milk
-3 cups Craisins sweetened dried cranberries
-1 cup olive oil
-4 cups flour
-4 1/2 teaspoons baking powder

1. Preheat oven to 350 degrees
2. In a large bowl, whip eggs, oil and milk until liquids are frothy
3. Stir together flour, baking powder and sugar; stir gently into liquid mixture
4. Add Craisins all at once
5. Stir gently but do not overmix
6. Spray 24 muffin tins with cooking spray, covering very well
7. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist

Ingredients:

-1 envelope unflavored gelatin
-2 tablespoons cold water
-1/4 cu boiling water
-1 cup sugar
-1/2 cup Hershey’s Cocoa
-2 cups cold whipping cream
-2 teaspoons vanilla extract
-fresh raspberries for garnish
-shaved chocolate for garnish

1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften
2. Add boiling water, stir until gelatin is completely dissolved and mixture is clear
3. Mix sugar and cocoa in a large bowl; add whipping cream and vanilla
4. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff
5. Pour in gelatin mixture; beat until well blended
6. Spoon into dessert glasses
7. Refrigerate at least 30 minutes before serving
8. Garnish with raspberries and chocolate shavings

Ingredients:

-1 1/2 cups flour
-1/2 cup sugar
-2 teaspoons Baking Powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-2 eggs
-1 1/2 cups mashed ripe bananas
-1/4 cup oil
-1/4 cup water
-1 1/2 cups Post Selects Banana Nut Crunch Cereal
-1 cup chopped Walnuts

1. Preheat oven to 350 degrees F
2. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside
3. Beat eggs in small bowl
4. Add bananas, oil and water; mix well
5. Add to flour mixture, stir just until moistened
6. Stir in cereal and walnuts
7. Pour into greased loaf pan
8. Bake 55 minutes to 65 minutes or until wooden toothpick inserted in center comes out clean
9. Cool in pan 10 minutes; remove to wire rack; cool completely

Ingredients:

-2 cups raspberry sorbet, softened
-1 cup cold milk
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-1 cup fresh raspberries

1. Line 9×5-inch loaf pan with foil
2. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer
3. Freeze 10 minutes
4. Pour milk into large bowl
5. Add dry pudding mix
6. Beat with wire whisk 2 minutes or until well blended
7. Gently stir in whipped topping; spread over sorbet layer in pan
8. Freeze at least 3 hours or overnight
9. When ready to serve, invert pan onto serving plate; remove and discard foil
10. Top dessert with raspberries
11. Let stand 10 to 15 minutes to soften slightly before cutting into slices

Ingredients:

-26 OREO Chocolate Sandwich Cookies, finely crushed
-1/3 cup butter, melted
-4 cups strawberries, divided
-1/2 cup water, divided
-1/3 cup sugar
-4 1/2 teaspoons cornstarch
-1 teaspoon lemon juice
-1/2 cup whipping cream, whipped

1. Mix crumbs and butter until well blended; spoon about 2 rounded tablespoonfuls of the crumb mixture into each of 12 greased or paper-lined medium muffin cups
2. Press firmly onto bottom and up side of each cup with back of spoon
3. Refrigerate while preparing filling
4. Reserve 12 of the smallest strawberries for garnish
5. Slice remaining strawberries
6. Combine 1 cup of the strawberry slices and 1/4 cup of the water in small saucepan; bring to boil on medium-high heat
7. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally
8. Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water
9. Add to strawberries in saucepan; mix well; return to boil
10. Cook and stir 1 minute or until sauce is clear and thickened; cool slightly
11. Meanwhile, pat remaining strawberry slices dry
12. Spoon evenly into tart shells; top evenly with the strawberry glaze
13. Refrigerate at least 1 hour
14. Top with the whipped cream and reserved whole strawberries just before serving

Ingredients:

-12 Chips Ahoy! Real Chocolate Chip Cookies
-1 package (8 oz.) Cream Cheese, softened
-1/2 cup sugar
-1 can (12 oz.) frozen berry juice concentrate, thawed
-1 cup crushed strawberries
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-2 cups strawberries, halved

1. Arrange cookies in single layer on bottom of 9-inch springform pan; set aside
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
3. Gradually add juice concentrate, beating well after each addition
4. Stir in crushed strawberries
5. Add whipped topping; stir with wire whisk until well blended
6. Pour over cookies in pan
7. Freeze 6 hours or until firm
8. Remove from freezer; let stand in refrigerator 15 minutes to soften slightly
9. Top with the halved strawberries just before serving

Ingredients:

-6 tablespoons butter, melted
-2 cups Honey Maid Graham Cracker Crumbs
-2 packages (8 oz. each) Cream Cheese, softened
-3/4 cup sugar
-2 eggs
-1 teaspoon vanilla
-1 jar (10 oz.) blueberry jam or preserves
-1 cup fresh blueberries

1. Preheat oven to 350°F
2. Mix butter and graham crumbs in 13×9-inch baking pan
3. Press firmly onto bottom of pan
4. Refrigerate until ready to use
5. Beat cream cheese in large bowl with electric mixer on medium until creamy
6. Add sugar, eggs and vanilla; beat until well blended; set aside
7. Stir jam in jar until softened; spread evenly onto crust
8. Sprinkle with blueberries; top evenly with the cream cheese mixture
9. Bake 30 minutes or until slightly puffed
10. Cool completely in pan
11. Cut into 24 bars to serve

Ingredients:

-2 1/2 cups fresh raspberries
-6 Nabisco Grahams, crushed
-2 tablespoons butter, melted
-2 packages (8 oz. each) Philadelphia Cream Cheese, softened
-1 jar (7 oz.) Marshmallow Creme
-1 tablespoon lemon juice

1. Remove 20 of the raspberries for garnish; refrigerate until ready to use
2. Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan 3. Refrigerate until ready to use
4. Beat cream cheese, marshmallow creme and lemon juice with electric mixer on medium until light and fluffy
5. Stir in remaining raspberries; spread evenly over crust
6. Refrigerate at least 4 hours
7. Cut into 20 bars
8. Top each bar with 1 of the reserved raspberries just before serving

Ingredients:

-3/4 cup cold milk
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 1/2 cups thawed Cool Whip Whipped Topping, divided
-1 package (10.75 oz.) frozen pound cake
-1/4 cup orange juice
-2 cups mixed raspberries and sliced strawberries
-1/4 cup blackberries

1. Add milk to dry pudding mix in medium bowl
2. Beat with wire whisk 2 minutes or until well blended
3. Stir in 1 cup of the whipped topping
4. Cit cake horizontally into three layers; brush with juice
5. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer
6. Repeat layers of mixed berries and pudding mixture; cover with top cake layer
7. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil
8. Refrigerate at least 4 hours or overnight
9. Store any leftovers in refrigerator

Ingredients:

-1 1/4 cups milk, divided
-1/4 cup Sour Cream
-3 tablespoons sugar
-2 1/4 cups all-purpose baking mix for biscuits
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
-4 cups sliced fresh strawberries
-1/3 cup sugar

1. Preheat oven to 425°F
2. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons sugar in large bowl with wire whisk until well blended
3. Stir in baking mix until just moistened
4. Spread evenly into greased 9-inch round cake pan
5. Bake 12 to 15 minutes or until top is golden brown
6. Remove from pan to wire rack; cool completely
7. Add remaining 3/4 cup milk to dry pudding mix in medium bowl
8. Beat with wire whisk 2 minutes or until well blended
9. Gently stir in half of the whipped topping
10. Toss strawberries with 1/3 cup sugar; set aside
11. Cut cake horizontally in half to make two layers
12. Place bottom cake layer on serving plate; top with half of the strawberry mixture
13. Spread with pudding mixture; cover with top cake layer
14. Spread with remaining whipped topping; top with remaining strawberry mixture
15. Serve immediately

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