Dump Cake

1 Yellow Cake Mix

1 20 oz. can Crushed Pineapple in syrup (undrained)

1 21 oz. can Cherry Pie Filling

1 C. Chopped Pecans

1/2 C. Butter (cut in thin slices)

Preheat oven to 350, grease 13x9x2 inch pan

Dump undrained pineapple into pan-spread evenly. Dump pie filling-spread evenly. Dump dry cake mix-spread (sprinkle) evenly. Place butter slices over top. Bake for 48 to 53 minutes. Serve warm or cooled. Enjoy.

May Cooking Group

Tamera Dowdle hosted a wonderful cooking group at her home. You can't get any better than ice cream! Lynnette Summers also shared a chocolate malt milk shake with a fudge sauce and it was so good. Their recipes are as follows.

Favorite Vanilla Ice Cream

2 cups milk

1 cup sugar

1 tbsp flour

¼ tsp salt

3 egg yolks, slightly beaten

3 cups cream

2 tsp vanilla extract

Peach Ice Cream: Follow directions for Vanilla Ice Cream. Substitute 1 tsp almond extract for vanilla extract. Just before freezing blend in 1 tbsp lemon juice and 1½ cups crushed peaches, sweetened.

Berry Ice Cream: follow directions for Favorite Ice Cream. Just before freezing, blend in 2 cups crushed strawberries or raspberries, sweetened.

1. Scald milk in double boiler over simmering water.
2. Combine sugar, flour and salt; mix well. Add gradually to milk, stirring constantly, and cook over direct heat 5 minutes. Remove from heat and vigorously stir about 3 tbsp of hot mixture into egg yolks. Immediately stir into hot mixture in top of double boiler. Return to heat and cook over simmering water 10 minutes, stirring constantly until mixture coats a metal spoon. Remove from heat and cool.
3. Stir in cream and vanilla extract. Chill in refrigerator.

For Dasher-type Freezer: Fill chilled container two-thirds full with ice cream mixture. Cover tightly. Set into freezer tub and, alternating layers, fill with 8 parts crushed ice and 1 part rock salt. Turn handle slowly 5 minutes turn rapidly until handle becomes very difficult to turn(about 15 minutes). Remove dasher. Pack down ice cream and cover with waxed paper. Put lid on top again and fill opening for dasher with cork. Repack freezer in ice using 4 parts ice and 1 part rock salt. Cover with heavy paper or cloth. Let ripen 2 to 3 hours.

Makes about 1½ quarts ice cream.

Chocolate Malt Shake

Vanilla Ice Cream

Little Milk

Malt Powder (about 2 Tbl)

Chocolate Syrup

Blend in a blender

Velvet Fudge Sauce

2 C powder sugar

1 C evaporated milk

1/2 C butter

1 Tbl light corn syrup

1 C chocolate chips

1 tsp. vanilla

In saucepan, combine all but vanilla. On medium heat, bring to a boil. Reduce heat to low and cook 8 minutes, stirring constantly. Remove from heat. Stir in vanilla.

Makes 2 1/2 C sauce

Recipe from "Remedies for the 'I Don't Cook' Syndrome" cookbook by Janet Peterson.

April Cooking Group

Maria found some new recipes that she demonstrated in her home. She found the recipes on the Williams-Sonoma website. I was able to have a taste, and they were so good. Here are the recipes:

Rugelach with Apricot and Pistachio Filling

To roll out dough, use a marble or wooden pin. Roll from the center toward the outside edge, using short, firm strokes and stoppingjust shy of the edge to keep it from becoming too thin. After each roll, rotate the dough a quarter turn to prevent it from sticking to the work surface. Lightly dust the surface and rolling pin with more flour as needed. Beginners may find it easier to roll out dough between 2 sheets of waxed paper, which prevents sticking and tearing.

Ingredients:

• 1/4 lb. cream cheese, cut into small pieces,
  at room temperature
• 8 Tbs. (1 stick) unsalted butter, cut into
  small pieces, at room temperature
• 1 cup plus 2 Tbs. unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1/4 tsp. salt

For the filling:

• 3/4 cup dried apricots, halved
• 1/2 cup water
• 1 Tbs. granulated sugar
• 1/4 tsp. ground cinnamon
• 2 Tbs. finely chopped unsalted pistachios
  
• Confectioners’ sugar for dusting

Directions:

In a food processor, combine the cream cheese, butter, flour, granulated sugar and salt. Pulse just until the dough begins to clump together. Turn the dough out onto a floured work surface and gather into a ball. Divide into 4 equal portions. Place each portion on a piece of plastic wrap, flatten slightly into a disk, wrap and refrigerate for 2 to 6 hours.

Meanwhile, make the filling: In a small saucepan over low heat, combine the apricots and water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10 to 15 minutes. Let cool slightly, then transfer to the food processor and process to a fairly smooth puree. Pour into a bowl and stir in the granulated sugar, cinnamon and pistachios. Set aside.

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

Lightly flour a work surface. Remove 1 disk of dough from the refrigerator and roll into a 7-inch circle. Spread one-fourth of the filling evenly over the top. Using a large knife, cut the dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up.

As each piece is formed, place it at least 1 inch apart on one of the prepared baking sheets; bend the ends of the dough toward the center to form a crescent shape. Repeat with the remaining dough and filling, flouring the work surface as needed.

Bake the rugelach until golden brown, about 20 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to cool completely. While still warm, use a fine-mesh sieve to dust the rugelach with confectioners' sugar. Makes about 2 1/2 dozen cookies.

Candied Pear Tart with Pistachios

Refrigerating the dough before rolling it out allows the moisture in the dough to become more evenly distributed, so it will be less likely to stick as you roll. It also gives the fat time to firm up. For easier rolling, place the dough on a marble pastry board dusted with flour or use a flour-dusted pastry cloth. This rustic tart is free-form, which means it is shaped by hand on a baking sheet, rather than baked in a tart pan.

Ingredients:

1 cup all-purpose flour

1/4 tsp. plus 4 Tbs. sugar

3/4 tsp. salt

8 Tbs. (1 stick) cold unsalted butter, cut into small pieces

1 Tbs. canola oil

2 firm-ripe Anjou pears, peeled, cored and cut into 1/4-inch-thick slices

1/8 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

1/4 cup salted pistachios, finely chopped

1 egg, beaten with 1 Tbs. water

Directions:

In the bowl of a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to combine. Add the butter and process in short pulses until large crumbs form, about 1 minute. Turn the dough out onto a pastry board and press together to form a 5-inch disk about 3/4 inch thick. Cover with plastic wrap and refrigerate for at least 1 hour.

In a large sauté pan over medium heat, warm the oil. Add the pears and the remaining 1/4 tsp. salt and cook until the pears begin to soften, 4 to 5 minutes. Sprinkle the pears with 2 Tbs. of the sugar, the cinnamon and nutmeg, and cook until the sugar melts and the mixture thickens, 3 to 4 minutes. Transfer the pears to a plate and let cool to room temperature.

Preheat an oven to 400°F. Line a baking sheet with parchment paper.

On a floured surface, roll out the dough into a 9-inch round and transfer to the prepared baking sheet. Sprinkle the pistachios evenly over the pastry and arrange the pears on top, overlapping the slices and leaving a 1-inch border. Fold the border over the pears, pleating the edges to make them fit. The center will be open. Brush the edges with the egg mixture and bake until the edges of the tart are golden, about 25 minutes.

Sprinkle the remaining 2 Tbs. sugar evenly over the pears. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Or, place the tart under a broiler until the sugar melts. Serve immediately. Serves 8.

Classic Pecan Tart

Ingredients:

For the pastry dough:

• 1 1/4 cups soft winter-wheat flour, such as
  White Lily brand, or cake flour
• 1/2 tsp. salt
• 1/4 cup cold solid vegetable shortening
• 4 Tbs. (1/2 stick) cold unsalted butter, cut
  into small cubes
• 3 to 6 Tbs. ice water
  
  

For the filling:

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 2 Tbs. bourbon (optional)
• 1 Tbs. grated orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup pecan halves, plus 1/3 cup coarsely
  chopped pecans

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.

Position a rack in the lower third of an oven and preheat to 325°F.

To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.

Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.

Serves 8.

Lemon Cloud Tart

Ingredients:

For the sugared violets (optional):

• 20 pesticide-free violets
• 1 egg white, at room temperature
• 1 tsp. water
• 1 cup superfine sugar
  
  

For the short-crust tart shell:

• 1 1/2 cups all-purpose flour
• 1 1/2 Tbs. granulated sugar
• Pinch of salt
• 12 Tbs. (1 1/2 sticks) unsalted butter, out of the
  refrigerator for 15 minutes, cut into pieces
• About 1 1/2 Tbs. water
  
  

For the lemon filling:

• 4 egg yolks
• 1/3 cup granulated sugar
• 3 Tbs. grated lemon zest
• Juice of 2 lemons
• 3 Tbs. unsalted butter, melted
• 1/3 cup lightly toasted and finely ground
  blanched almonds
  
  

For the meringue:

• 3 egg whites, at room temperature
• 3/4 cup granulated sugar
• 1/2 tsp. vanilla extract

Directions:

If desired for garnish, make the sugared violets: Carefully snip off the stem from each violet, then rinse gently and place on paper towels to dry.

In a bowl, beat together the egg white and water until frothy. Using some of the superfine sugar, spread a thin layer over a large plate. Holding each flower by its base and using a pastry brush, paint each violet on both sides with a thin coating of egg white. Then sprinkle lightly on both sides with sugar. Place in a single layer on the sugared plate and let dry for 2 hours before using. The violets may be stored in single layers between sheets of waxed paper in an airtight container at room temperature for up to 2 weeks.

To make the tart shell, in a food processor fitted with the metal blade, combine the flour, granulated sugar and salt and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add water as needed to bind the ingredients. Gather into a ball, flatten into a disk 6 inches in diameter and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat an oven to 400°F.

Gently press the pastry into the bottom and sides of a 9-inch tart pan with a removable bottom, forming a slightly thicker layer on the sides. Place the shell in the freezer for 30 minutes.

Line the pastry with aluminum foil and fill with pie weights. Bake for 10 minutes. Remove the weights and foil and reduce the oven temperature to 375°F. Continue to bake until lightly golden, 15 to 20 minutes more.

Meanwhile, make the filling: In a bowl, using an electric mixer, beat together the egg yolks and granulated sugar until they form a stiff ribbon that leaves a trail atop the batter when the beater is lifted, about 1 minute. Stir in the lemon zest and juice, then the melted butter and finally the ground almonds.

Remove the tart shell from the oven and immediately pour the filling into it. Return it to the oven and bake until a skewer inserted into the center comes out clean, 20 to 30 minutes. Transfer to a wire rack and let cool completely.

Increase the oven temperature to 450°F. To make the meringue, using an electric mixer, beat the egg whites until soft peaks form. Slowly add the granulated sugar while continuing to beat until stiff peaks form. Fold in the vanilla. Spoon the meringue over the cooled filling, spreading it to the edges of the pastry and forming peaks.

Bake until the meringue is golden brown, about 7 minutes. Let cool and refrigerate until set, about 1 hour. Garnish each serving with sugared violets, if desired. Serve chilled.

Serves 8.

February's Cooking Group

Fondue is a great way to add variety to your meals. Below are some fun fondue recipes courtesy of Maria Dowdle.

Breakfast Fondue

1 Can (15 oz) sliced peaches in juice

1/3 Cup maple syrup

2 TBL whipped light cream cheese

1/4 tsp vanilla extract

1 pinch cinnamon

12 whole grain mini pancakes, mini waffles or French toast fingers, warm

Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor until smooth. Its okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.

Pour the mixture into a pot. Place on a stove over medium high heat, stirring often until cream cheese melts and the sauce is bubbling around the edges. Serve in a big bowl surrounded by whole grain pancakes, waffles, or French toast fingers for dipping.

Classic Cheese Fondue

1/2 TBL butter

3/4 Cup shallots, minced

1/4 tsp sugar

1 garlic clove, halved crosswise

1 1/2 Cups dry white wine

2 tsp kirsch (a clear cherry brandy), or cognac

1 TBL corn starch

2 Cups Emmental cheese, coarsely grated

2 Cups Gruyere cheese, coarsely grated

salt

white pepper

nutmeg

**To make the fondue alcohol free: Replace the wine and kirsch with 3/4 cup chicken stock and 3/4 cup milk.

Melt the butter in a heavy medium skillet over medium heat. Add the shallots and sugar; saute until shallots are caramelized, about 8-10 minutes Transfer the shallots to a dish. Rub the inside of a heavy medium saucepan with the garlic. Discard the garlic. Add the wine to the pot and bring just to a simmer over medium heat. Stir in the kirsch. The wine mixture should barely simmer, but must be at a simmer for the cheese to melt properly. Bubbles should break at the surface. Place the shredded cheeses and cornstarch in a sealable plastic bag. Shake evenly to coat the cheese with with cornstarch. Add the shallots tot he wine mixture. Gradually add the cheese to the wine mixture. Add handfuls at a time, stirring until the cheese melts and is smooth. Season with salt, white pepper and nutmeg. Serve with French bread, cubed chicken, fries, granny smith apples, blanched broccoli, or blanched asparagus spears.

Cooking Fondue Without Alcohol

Why are the so many recipes with alcohol?

There are a few reasons why alcohol or beer is added to fondue. First, the flavor; second, for its acidity, which helps keep the cheese from becoming stringy; and third, to lower the boiling point of the cheese and keep its proteins from curdling. The second point, the acidity, is the easiest fix. Add a few teaspoons of lemon juice to the fondue pot. You can probably get around the third point by using harder and higher-fat cheese. The flavor issues is a little trickier. You can try adding water or milk and adjusting the spices. -Article found www.ochef.com/876.htm

Fondue Bourgiugnonne

2 pounds beef tenderloin, cut into 1/2 to 1-inch cubes

2 cups vegetable oil

salt

pepper

1/2 cup sour cream

1/2 cup mayonnaise

1 TBL horseradish

2 tsp lemon juice

1/4 tsp salt

1/8 tsp freshly ground pepper

Sauce-Combine the sour cream, mayo, horseradish, lemon juice, salt and pepper in a bowl. Set aside. Makes about 1 cup of sauce.

In a fondue pot over medium-high heat, heat the oil until is registers 375 degrees on a deep frying thermometer.

Transfer the pot to a fondue burner with a high flace.

Have guests skewer the beef with a fondue fork, and season with salt and pepper, if desired. Cook to your liking - 1 minute for rare, 2 minutes for medium-rare, and 3 to 4 minutes for well-done. Serve with the horseradish sauce.

Chocolate Fondue

1 Cup cocoa powder

1/4 Cup water

1 1/2 Cups sugar

1/4 Cup corn syrup

1 Cup heavy cream

2/3 Cup semi-sweet chocolate, chopped

Sift the cocoa powder into a mixing bowl, and set aside. In a medium, heavy bottomed saucepan, heat the water, sugar, and corn syrup for 5 minutes over medium heat, stirring frequently. Reduce the heat to low, and stir in the heavy cream. Pour the cocoa powder into the mixture and blend with a whisk until smooth. Simmer for 5 minutes. Remove from heat and whisk in the chopped chocolate. Pour into a fondue pot and keep warm. You can use pound, cake, strawberries, bananas, pineapple, marshmallows, oreo cookies, etc.

Piedmont Fondue

1-1/4 lb cold Italian Fontina cheese, thinly sliced

1 Cup milk

1 Cup Cream

4 TBL butter at room temperature

6 egg yolks, lightly beaten

1 white truffle, thinly sliced or 1 to 2 TBL truffle oil (optional)

slices of crusty bread or cooked rice, for serving (optional)

Lay cheese slices in a 4-cup bowl, overlapping them slightly. Pour the milk and cream over the cheese. Let stand for at least 2 hours, or overnight. When ready, drain the cream and milk and measure out 1/2 cup. In a small saucepan, heat the cream and milk over low heat until bubbles form around the edges of the pan. Stir in the butter.

Put cheese in a double boiler over simmering water and stir constantly until melted. Gradually stir in the cream and milk until smooth and creamy. Gradually beat in egg yolks. The mixture should thicken slightly. Immediately transfer to a warmed fondue pot. If using, scatter the truffle slices or drizzle the truffle oil on top. At the table, skewer bread slices onto forks and dip into fondue, or spoon the fondue over individual bowls of rice to eat with a table fork. Because of this dish's egg content, it should be maintained over a very low flame and eaten immediately. Serves 4-6

January Cooking Group

Thank you Maria Dowdle for hosting a wonderful cooking group at your home. Below are her famous roll and cinnamon roll recipes.

Beverly's Rolls (Maria Dowdle's Rolls)

3/4 C Milk

1/4 C Sugar

1 tsp Salt

1/4 C Butter

2 TBL Yeast

1 Egg

2 3/4 C Flour

1/2 Warm Water

Activate yeast in 1/2 C warm water and sprinkle a tsp of sugar over the top. While you are waiting for that to froth, scald milk in a saucepan. Take off of heat and add butter, sugar, salt and the egg to cool down the mixture. Add enough flour to make a SOFT dough. This dough would be too soft to knead with your hands, just lightly mix. DO NOT KNEAD! Cover with moist warm towel and let rise in a warm place until double (about 30 minutes). Punch down dough. Pour some flour on countertop and poor mixture onto the flour and incorporate the flour just enough that it isn't too sticky to handle with your hands. (The less you knead the more flakey the rolls will be.) Roll out and use a pizza cutter to cut into triangles and roll them like a crescent. Place on a greased pan. Let rise until doubled again (30 minutes). Bake 400 for 15 minutes.

Maria quadruples this recipe for her family and it makes 2 cookie sheets full of generous size rolls. She estimates that this recipe would make about nine rolls. (that would just cover me)

Maria's Cinnamon Rolls

Use the above dough recipe but instead of cutting them into triangles, roll the dough out and pat softened butter all over the dough. (One thing I observed, is that I melt my butter and pour over the dough. This other way, the cinnamon rolls turned out more gooey. I loved it!) Generously sprinkle brown sugar over the dough followed by a sprinkling of cinnamon. Roll the dough into a log and cut with with a knife or string to make the rolls. Place on a greased pan and let rise for 30 minutes. Bake at 400 for 13 minutes.

Maria also made CREAM CHEESE FROSTING. Sorry but this is the recipe - 1 cube of butter, 1 8oz block of cream cheese, some vanilla (maybe 1 tsp), and some butter flavoring (maybe 1/2 tsp), then add your powdered sugar. Add it until you get the consistency that you want. That is Maria's secret to her recipes. Her advice is to try out a recipe and taste as you go along to see what you like, and make it your own. I know, I know, I hate that too. I like precise measurements, but the more flexible you get, then more confidence you get with your cooking and substitutions and so on. I hope you enjoy these recipes as much as I did. Thanks again Maria!

November Cooking Group

Thank you Susie Cottle for hosting a wonderful cooking group and for sharing your apple pie filling recipe with us. Also, thank you for the yummy lunch that you provided. The recipe for the Apple Pie Filling is as follows:

6-8 lbs apples, peeled and sliced

4 1/2 C. sugar

1/4 tsp. nutmeg **this is optional**

1 tsp. salt

1 C. cornstarch

3 TBL lemon juice

10 C. water

2 tsp. cinnamon

In a large pan, mix sugar, spices, cornstarch, and salt. Stir in water and cook until thick and bubbly. Add lemon juice. Pack bottles with sliced apples 1/2 full then cover with mixture and repeat.

Wipe rim of lid and seal with canning lid. Process in hot water bath for:

Quarts=20 minutes

Pints=15 minutes

When ready to use, open and pour into a pie crust shell and bake. Another option is to make apple crisp

Apple Crisp Topping:

1 cube butter

1 C. flour

1 C. brown sugar

1C. Oats

Melt butter and mix other ingredients. Place over apple pie filling and bake for 20-30 minutes at 350

October Cooking Group

Lee Middleton was nice enough to share his pie crust recipe. Check out that beautiful pie. The recipe is as follows:

Pie Dough

From Advanced Bread and Pastry by Michel Suas, founder of San Francisco Baking Institute (www.sfbi.com)

260 grams of pastry or all purpose flour (abount 2 cups)

13 grams sugar (about 3 1/4 tsp)

5 grams salt (about 1 1/4 tsp)

182 grams cold unsalted butter (a little less than 14 tbsp)

80 - 110 grams ice cold water (8 tbsp)

Combine the dry ingredients and stir. Add the butter cut into 1 tbsp chunks, cut into the flour with a pastry cutter until the butter is between 1/4" and 3/8". Small sized butter (corn meal sized) reduces the flakiness and creates sandiness or mealiness which I find unpleasant. Larger chunks make flaky crust. Too large chunks make handling the dough difficult.

Add 6 tbsps of the water and stir together with a fork to moisten the flour mixture. Add more water as needed (and it will likely be) by the tablespoonful to prevent getting the dough too wet. You want it to come together with a little effort, just barely getting the last of the flour to stick. Knead in the bowl just enough to make sure all comes together. Over-kneading makes a tough crust.

Wrap in plastic wrap and refrigerate until chilled through, 1 - 24 hours.

To make pie shell remove dough from refrigerator 20 - 30 minutes before rolling to allow dough to move under the rolling pin. Cut about 2/3 of the dough apart from the rest and shape into a round before rolling out to fit the pie plate. Place in pie plate and trim off the excess. Shape the edge into a pleasant shape.

Shape the remaining dough into a rectangle if making a lattice top and roll out to longer than the pie plate is wide and cut into 3/8" to 1/2" wide strips and intertwine to make lattice over top of filling.

Bake at 450F for 10 minutes then reduce heat to 350F for the remaining time for a fruit pie. Time will depend on depth and quantity and choice of filling. A deep dish apple pie can take 45 minutes or more at 350F. The corn starch thickened juices will require at least 180F to gel.

PS

Roll remaining dough out to fit into the bottom of another pie plate, don't worry about how thick the dough is, which has melted butter in it. Dip the rolled dough into the butter and turn it over. Sprinkle with cinnamon sugar, turn over and sprinkle other side as well. Bake with pie above until cinnamon dough is caramellized and cooked through, about 1/2 hour total but check to be sure. When it is cool enough to eat, gobble it up before anyone else gets wind of it.