Try this Pie

There is nothing that says fall like a sweet, firm juicy caramel apple. It is a taste that can bring back childhood memories and it just plain tastes great. However, they are messy. There is simply no delicate, clean way to truly enjoy a traditional caramel apple. So, for the more mature crowd, this is the next best thing. It is easy. It tastes great and you can use a fork. If you are adventurous you can even serve it with ice cream.

This is Crunchy Caramel Apple Pie. For those real bakers, make your favorite pastry pie crust. For those who seem to create tough and ugly crusts, your local market has some pre made choices that are excellent. It needs to be a deep dish crust option.

¼ cup sugar
3 tablespoons flour
11/2 teaspoon cinnamon
Dash of salt
5 ½ cups of peeled and thinly sliced apples (Don’t be afraid to experiment with different kinds of apples, Granny Smith are a personal favorite.)

Crumb topping
½ cup butter
½ cup brown sugar
½ cup quick oats
½ cup flour

½ cup chopped pecans
cup butterscotch caramel ice cream topping (not hard shell)

Heat the oven to 375 degrees. Place the pastry in the deep dish pie pan and make the edges pretty.

Get a large mixing bowl and combine the flour, cinnamon,sugar and dash of salt. Toss the apples into the sugar mixture, mix it up a little and put in the in pie crust.

The crumb topping is easy to incorporate if you use a pastry blender. Once it is all mixed up pour it over the apple mixture. Bake the pie for 25 minutes. Remove it from the oven and cover it with stick free foil and bake another twenty minutes or until the apples are tender (not mushy).

Take the pie out of the oven.  Spatter on the chopped pecans and drizzle with the butterscotch caramel topping.

It is not exactly a caramel apple, but it may be the next best thing.

One of the most enjoyable treats on a hot summer’s day is an ice cream in a cone. While ice creams may be the easy option when you’re out and about, you can be far more adventurous by creating your own frozen summer treats when you’re at home. The following easy recipes for frozen summer treats require no cooking and use frozen summer fruits as the main ingredient. Many stores sell ready prepared bags of frozen fruit. Alternatively, you could prepare your own fruit and freeze it in advance.  

Quick blueberry kulfi

This first recipe is a quick alternative of Kulfi, a popular Indian style ice cream. Traditionally, it’s made using a laborious process of simmering sweetened milk until it’s reduced in volume. This creates a rich, creamy mixture with a slightly caramelized flavor. It’s then frozen slowly in a solution of ice and salt, which prevents ice crystals forming. But, to save time on the milk reducing process, this quick blueberry kulfi recipe uses evaporated milk instead. Although the recipe couldn’t be quicker or easier to make, it does have to be frozen overnight.

Ingredients for 6-8 servings:

1 can evaporated milk (14 oz.)
14 ounces of frozen blueberries
Extra blueberries for serving
One third of a cup of condensed milk


Step 1: Place all the ingredients into a blender or food processor and whiz everything for around 90 seconds or until the mixture is completely pureed. Have a quick taste and add more condensed milk if needed.

Step 2: Pour the mixture into a plastic ice cream container or ice lolly moulds and freeze overnight.

Step 3: Around 10 minutes before eating, take the kulfi out of the freezer to allow it to soften. Then scoop out into bowls and decorate with fresh or frozen blueberries.

Iced fruit meringues

Iced fruit meringue nests make a stunning dessert which can be prepared in as little as 15 minutes. If you have any leftover frozen mixture, it can be frozen for up to one month.


9 ounces of frozen smoothie mix or mixed frozen fruit
7 ounces of low fat fromage frais
2 tbsp icing sugar or sweetener
4 ounces fresh blueberries
1 or 2 bananas sliced
6 individual meringue nests


Step 1: Take the frozen smoothie mix out of the freezer for 10 minutes before you need it. Then tip the mix into a food blender together with the icing sugar or sweetener and 2 tablespoons of fromage frais. Whizz it all up until it’s smooth and creamy.

Step 2: Stir in most of the blueberries, reserving some for decoration, and add the banana. Stir it all well.

Step 3: Scoop out the smoothie mix and place spoonfuls into the meringue nests. Top with the rest of the fromage frais and place blueberries on top.

Frozen berries with hot white chocolate sauce

Frozen berries with hot white chocolate sauce is a recipe to impress. It’s so simple to make yet it looks and tastes divine. While the recipe makes a delicious frozen summer treat, its resemblance to a snow capped mountain of fruit makes it quite fitting for winter as well.

Ingredients for 4-6 servings:

2lb 4oz mixed red frozen berries
12 oz white chocolate
12fl oz double cream


Step 1: Grate the chocolate then place it into a pan together with the double cream.

Step 2: Place the chocolate and cream mixture over another pan of boiling water and continually stir until all the chocolate has melted.

Step 3: Place the berries onto serving dishes and carefully pour over the hot white chocolate sauce. Allow the dish to stand at room temperature for around 10-15 minutes before serving.

Frozen summer treats take only moments to prepare and the results are quite stunning, especially when using combinations of brightly colored summer fruits.  They’re fun and creative to make and there are really no hard and fast rules as to which fruits you choose. Experimenting is half the fun, but as the saying goes, the proof is in the pudding, and after eating these delicious frozen summer treats, you’ll need no further convincing.

Fresh Cherries

Fresh cherries are in season and it’s time to combine them with your favourite dessert instead of using canned fruit. Fresh fruit always tastes ten times better than the canned fruit and will make your dessert the most wanted around your neighbourhood.

These two recipes will be using fresh cherries that have to be pitted. To do this, you could use a tool that is made for pitting; a hand held cherry pitter or pit the cherries with a sharp knife or the top of a vegetable peeler.

Cherry Sorbet

This recipe serves 8 people and is a refreshing desert for the summer time. You could top the sorbet with sweetened whipped cream or fresh chopped cherries on top. It will only take around 15 minuets for preparation time.

What you will need:

–          4 cups of fresh pitted sweet or sour cherries

–          1 cup of water

–          2 tablespoons of confectioners’ sugar or superfine sugar

What to do:

1. Drop the cherries, water and sugar in a blender and blend until smooth.

2. Strain the mixture through a fine sieve and discard the solid that remains.

3. Transfer the sieved mixture into an ice cream maker and follow the instructions that come with the ice cream maker until the sorbet is firm and slushy. If you don’t have an ice cream maker, pour the mixture into a container and place the container in the freezer. After thirty minuets, stir the sorbet and crush any lumps that were forming. Do this until three hours have passed.

4. If you use the ice cream maker, transfer the sorbet into an air tight container and freeze.

5. Serve and Enjoy!

Fresh Cherry Cobbler

This recipe will create a mouth watering cobbler that will leave you asking for more when it disappears. The fresh cherries will drastically improve the final taste of the cobbler.

What you will need:

–          1/2 a cup of butter

–          1 cup of all purpose flour

–          1 cup of white sugar

–          1 teaspoon of baking powder

–          1 cup of milk

–          2 cups of pitted sour cherries

–          ¾ cups of white sugar

–          1 tablespoon all purpose flour

What to do :

1. Preheat the oven at 350F or 175C.

2. Melt the butter in a 9×13 inch baking dish in the oven while it is heating.

3. Remove the dish from the oven when the butter has melted.

4. Take a bowl and stir together 1 cup of flour, 1 cup of sugar and the baking powder.

5. Mix in the milk and keep on stirring till it is all blended together.

6. Pour the batter into the baking dish with the butter.

7. Place the cherries in another bowl and combine them with the remaining ¾ cup of sugar and 1 tablespoon of flour.

8. Place the cherry mixture over the batter in the baking dish. Do not stir the batter and cherries.

9. Bake in the preheated oven for around 55 minuets until golden brown. To check if it is done, insert a toothpick and it should come out clean.

10. Serve and Enjoy!

The spoon sweets of Greece are delicious delicacies which are usually made from preserved fruits. Their name comes from the usual method of serving these preserves by the teaspoon, usually in a small china or crystal dish. Each small spoon treat should preserve the shape, color, taste, and aroma of the original fruit from which it was made.

Fortunately, this delectable combination of sugar and fruit doesn’t have to break your diet. It is easy to keep Greek spoon sweets healthy.

Choose your spoon sweet wisely

Most spoon sweets are made of a single fruit. Sour and bitter fruits are most desirable, for the taste contrast with the sugar used in the preserve, but any fruit can be used. Spoon sweets can also be made from unripe nuts, including walnuts, hazelnuts, and pistachios, or from vegetables, such as baby eggplants. They can even be made from edible flower petals.

Thus, the healthiest spoon sweets will come from the healthiest main ingredients. Blueberries, strawberries, blackberries, and cherries should be at the top of every healthy spoon sweet list for their rich vitamin and antioxidant content.

Choose your accompanying foods wisely

Greek spoon sweets are traditionally served with coffee, tea, or cold water. These traditional ways are also the healthiest ways to enjoy spoon sweets.

More modern ways to enjoy spoon sweets are as an ice cream, yogurt, or even cheesecake topping. The yogurt is usually a bit healthier than the ice cream, but both have more calories than the spoon sweet alone. Cheesecake can break the caloric count completely.

Ice cream, cheesecake, and some frozen yogurts also have fat content. Homemade spoon sweets have none.

You can also spread spoon sweets on toast, in the same way as jam or marmalade. Opt for a whole grain or brown bread with plenty of fiber.

Stick to homemade spoon sweets

Most Greek spoon sweets are homemade. However, supermarket versions of many different kinds of spoon sweets can also be found.

These are usually less healthy than their homemade versions. They are often made with glucose syrup instead of sugar. They may also reduce the percentage of fruit to glucose syrup, which makes them cheaper to produce. Some supermarket spoon sweets may include artificial coloring or preservatives.

Everything in moderation

A teaspoon of sugar has between 25 and 50 calories. A single teaspoon-sized spoon sweet won’t have more calories than that. In general, a healthy diet can absorb an occasional small indulgence of this kind.

Savoring a spoon sweet slowly is a good way to draw out its pleasure. In fact, some spoon sweets, such as the “vanilla” which is made of mastic resin, is designed to be licked, so it must be enjoyed slowly. If you enjoy spoon sweets in moderation and avoid high-caloric additions, Greek spoon sweets can be part of a healthy diet.


Whether coating cakes or cookies, the topping can make all the difference. Both of these recipes are quite basic, but delicious. Although neither requires actual refrigeration, iced or frosted desserts should be protected from heat or direct sunlight.


Icing doesn’t get any easier than this.


2 cups powdered/confectioner’s sugar
1/2 teaspoon vanilla extract
2 tablespoons milk


Sift the powdered/confectioner’s sugar into a medium bowl. Stir in the vanilla extract and about half of the milk. Beat with electric mixer on medium speed.

Add the rest of the milk gradually, while blending, until the icing reaches your desired consistency.

Drizzle icing over cake or cookies. Allow the dessert to stand for an hour or two before serving, to give the icing an opportunity to set.


This thick and creamy frosting is super-simple to concoct, but it covers a cake in true baking style.


1 cup shortening (no substitutes)
2 teaspoons vanilla extract
4 cups powdered/confectioner’s sugar
4 tablespoons milk


In a medium bowl, combine shortening and vanilla extract. Blend well with an electric mixer on medium speed. Add half of the powdered/confectioner’s sugar, and continue to beat.

Mix in half of the milk, while blending. Add the rest of the powdered/confectioner’s sugar and milk gradually (alternating the ingredients) until the frosting begins to thicken and peak during mixing.

For the best results, apply frosting liberally to the cake, and allow it to set for at least an hour before serving.

Bear Lard Donuts

Bear fat is excellent for pastry making. The Native Americans used bear lard for cooking. Bear fat is also used for other things other than cooking such as soap making, candle making, and protective finishes for leather and wood. The bear fat is usually heated and melted to prevent spoilage. It must be used soon because it is highly susceptible to spoilage. After the fat is melted it is strained with a cheesecloth and placed in a sealed container and refrigerator.

Many French chefs and pastry makers prefer bear lard in making pastries. It is highly valued by the French. Bear lard is much less saturated and is easy to work into pastry dough. Although it is not very common these modern days to use bear lard in cooking, it is done in some specialty baking and pastry making. I have a unique recipe that I hope you will enjoy for Bear Lard Donuts.


1 quart of hot water

1 pack of dry yeast

1 teaspoon of vanilla

2 eggs, beaten

1 cup of bear lard

1 cup of sugar

1/2 teaspoon of salt

3 pounds of flour, all-purpose

2 cups of bear lard for frying

Powdered sugar and water for glaze.


1. In a large mixing bowl, combine the lard and the hot water and stir until the lard is completely melted and mixed well .

2. Add the pack of yeast to a half of cup of warm water.

3. Add the eggs and vanilla to the lard mixture and mix until well combined.

4. Stir in the sugar and the salt and mix well. Add the yeast mixture and mix well.

5. Add the flour a small amount at a time mixing until you have a firm consistency.

6. Place the dough on a floured surface and knead.

7. Place the dough in a covered greased bowl for two hours. Let rise to cut as donuts.

8. Heat the electric skillet and let 2 cups of bear lard melt and become ready for deep frying.

9. Place the donuts in the skillet and allow each side to brown. Place them on paper towels to allow the grease to drain.

10. Glaze the donuts with a mixture of powder sugar and water, glaze them while they are still hot.

11. Place them on a baking sheet to dry. Serve and enjoy!

Memories of crispy, buttery, marshmallow goodness flood my mind.  My earliest recollection of making Rice Krispie Treats was in the kitchen with my mom. I was about seven years old, and it was a few days before Thanksgiving. I stood on a stepstool by the stove as my mom melted the butter in the saucepan. When it came time to add in the marshmallows, my mom gave me that important job. She also let me pour in the Rice Krispies, too.  Later we would enjoy some with glasses of milk. 

Rice Krispie Treats was the first recipe I learned to make when I was younger. They were, and still are, one of my favorite sweet treats to make, especially around the holidays. Now I often wait to make them when my great-niece and great-nephews are visiting, as I want to carry on the tradition that my mom started so many years ago.

Like with my family, many people have been enjoying these tasty morsels since 1939, when the home economics department at Kellogg’s first introduced them. Many variations of Rice Krispie Treats now exist, as cooks across America added in a number of other baking ingredients like chocolate chips, peanut butter, and assorted candies to the mix. I’ve tasted a few of these other concoctions, but the original recipe remains my personal favorite, and the one my family uses the most.  

It includes:

3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows – OR – 4 cups miniature marshmallows 6 cups  Rice Krispies Treat cereal


1. In a large saucepan melt butter or margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies. Stir until well coated.

3. Using a buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray or oiled with melted butter. Cool. Cut into 2-inch squares. Best served the same day.

It is best if you use fresh marshmallows. 1 (7oz) jar of marshmallow fluff can be substituted for marshmallows. I would not recommend using diet or reduced calorie margarine for this recipe as it affects the taste of these yummy treats. Store leftover treats in an airtight container for no more than two days.

Rice Krispies Treats are wonderful gifts to give friends and family over the holidays, to take to potluck dinners, or give out to children trick or treating on Halloween.

Baking cakes dates back to the ancient Egyptians.  Cakes made in the olden times were much different from the cakes made today.  Back then cakes were much simpler, with the best of cakes having only fruits and nuts in them.

This confection has come a long way from that time; today there are cakes from different backgrounds, for different occasions and of course different flavors. 

The Italian Cream Cake is an example of a modern day cake.  Not much is known about this cake, but many historians agree that Italian Cream Cakes are inspired from Renaissance-era trifles. The combinations of cream, sponge and flavoring make this mouth-watering cake irresistible. Although not much is known about the cake itself, the recipe is still around for us to enjoy.

There are several different versions of Italian Cream Cakes.  This one has two stages; baking the cake and icing the cake. Although most times it is a personal choice if you want to frost/ice your cake, but for this particular recipe the cake has to be frosted.

 The ingredients needed for an Italian Cream cake are:

-2 cups of all-purpose flour
-2 cups of sugar
-1 stick butter
-½ cup shredded coconut
-1 cup finely chopped walnuts (substitute with pecans)
-5 eggs separated
-½ cup olive oil
-1 cup buttermilk (can be substituted if buttermilk not available)
-1 ½ teaspoon vanilla extract
-1 teaspoon baking soda

Before preparing the batter, be sure to preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Also be sure to grease and flour three round 9-inch baking pans, and preferably sift the all-purpose flour before mixing it in the batter. Sifting the flour aerates it; and, as a result the flour mixes more evenly with other ingredients.


-Mix butter and sugar well, then add vanilla extract

-Next add the 5 separated egg yolks and ½ cup olive oil— mix these until fluffy.

-In another bowl combine dry ingredients—flour and baking soda

-Add the dry ingredients to the mixture little by little—alternating with the buttermilk. (1/4 cup at a time)

-Mix in the walnut/pecan and shredded coconut

-In another bowl, beat egg whites until they are stiff

-Gently fold egg whites into batter

-Divide the batter into the 3 pans

-Bake until light brown (stick a toothpick in the center, and make sure it comes out clean) Let the cakes cool

Once the cakes have completely cooled, they will be iced in a cream cheese icing. Although making frosting is simple enough, certain tips can help guarantee its taste. One, the ingredients must all be at the correct temperature, and secondly always use pure cane powdered sugar for better texture.


-1 tub cream cheese (8 oz.)
-¼ cup softened butter at room temperature
-1 teaspoon vanilla
-1 packet powdered sugar (16 oz.)
-¾ cup finely chopped walnuts/pecans


 -Combine cream cheese, butter and vanilla extract—beat until smooth

-Add sifted powdered sugar—mix well

-Add nuts and fold mixture

Once the cakes have cooled, you can begin to frost them. This is a three layer cake, so take one 9 inch cake and frost just the top. Then stack the second cake on top of the base and again frost only the top. After placing the third layer, frost the top and sides of the cake. You can leave it like this if you wish, or you can decorate with chopped nuts and shredded coconut.

Keep the cake in the fridge until serving time. Italian Cream Cake can be served at weddings, birthdays, family reunions or just as dessert after a dinner at home.

Cherry Cheesecake

A delicious and sweet dessert that is pleasing to any sweet tooth. This recipe is easy to prepare in that it only takes 25 minutes. Bake time is also 25 minutes. Cooling time is 15 minutes. Cheery Cheesecake may also be prepared using the microwave in which it is less time consuming. This recipe makes 1 nine inch pie. Your guests will love it. Perfect for serving at a party. This Cherry Cheesecake contains vitamin C, vitamin A, protein, calcium, and iron. Kids will love this for a snack. This will keep in the fridge for a couple of days. It only takes 15 minutes to make using the microwave. That is perfect timing when you are rushed. I hope that you will enjoy preparing and serving this delicious dessert as much as I do.


1 cup of graham cracker crumbs

1/2 cup of real butter, melted

1/2 cup of sugar

1 pack of cream cheese, softened

1 cup of cherries, Maraschino, save the juice

2 eggs

1/2 cup of sugar

1 pint of sour cream

1/2 cup of sugar

1/2 cup of cheery juice


1. Mix the crust ingredients and place in a pie pan and press and shape the crust along the bottom and edges of the pan.

2. Mix cream cheese and sugar until fluffy. Add eggs and whip until smooth. Mash the cherries and mix them in.

3. Pour this mixture into the crust and bake at 350 degrees F for 25 minutes. Let the pie cool.

4. Mix all the topping ingredients and pour over the pie. Bake the pie for 5 minutes more.

5. Pie must be chilled for 4 hours before serving. Enjoy!

How to Microwave Cherry Cheesecake

Ingredients are the same as the conventional oven method.


1. Melt the butter in a microwave safe bowl for 1 minute.

2. Mix the crust ingredients and put it in a microwave safe pie pan and press the crust along the edges and the bottom of the pan.

3. Place the crust in the microwave for 3 minutes on high.

4. Mix cream cheese and sugar. Mix eggs in until creamy. Stir in the cherries.

5. Pour this into the crust and microwave on high for 8 minutes. Let cool for 5 minutes.

6. Mix all the topping ingredients and pour on the pie. Microwave for 3 minutes on high.

7. Cool the pie for 4 hours before serving.

Applesauce Cake

Applesauce Cake

This recipe for Applesauce Cake is really delicious and moist. Great for serving at lunch or dinner tables. An excellent dessert that guests will enjoy. This cake is great served warm or at room temperature. The applesauce really gives it a great flavor and adds moisture to the mix. This is a great dessert to serve at parties. Applesauce Cake is tasty served with coffee. This cake is high in nutritional value as it contains apples. It has vitamin A, and vitaminc, iron, and protein. It is easy to pack for dessert in a lunch box when sliced. This cake will keep for a couple of days when kept covered in a cake dish. I hope that you will enjoy preparing and serving this delicious dessert to your guest as much as I do. It is very tasty and satisfying. It can be cooked in the microwave which is less time consuming than cooking in an conventional oven.


1/2 cup of real butter

1 cup of brown sugar

1 egg

1 can of applesauce

1 1/2 cups of flour, all-purpose

1 teaspoon of baking powder

1 teaspoon of cinnamon

1 teaspoon of baking soda

1 teaspoon of vanilla

1/2 teaspoon of salt

1 cup of pecans, chopped

Powder sugar


1. Cream butter and sugar. Add egg and beat well. Add applesauce and beat well.

2. Mix flour, baking powder, baking soda, salt, cinnamon, and vanilla and mix well. Add this mixture to the butter mixture and mix until well blended. Add pecans and stir until mixed well.

3. Pour batter into a greased and floured bundt cake pan.

4. Bake at 375 degrees F for 45 minutes.

5. Let cake cool and then take out of pan. Sprinkle with powder sugar, serve and enjoy!

How to Microwave Applesauce Cake

Ingredients are the same as the conventional oven method.


1. Cream butter and sugar. Add egg, beat well. Mix in applesauce until well blended.

2. Mic flour, baking powder, baking soda, vanilla, cinnamon, and salt and mix until well blended. Add this to the butter mixture and blend in pecans.

3. Pour batter into a greased and floured microwave safe bundt cake pan. Microwave uncovered for 8 minutes. Rotate.

4. Let cake cool for 5 minutes. Microwave cake on high for 5 minutes. Let cake cool for 3 minutes.

5. Take the cake out of the pan and sprinkle with powdered sugar, serve and enjoy.