Fresh Strawberry Pretzel Dessert Squares

This is a light and refreshing dessert.

Ingredients:
3 cups pretzel sticks, crushed
1 tablespoon sugar
3/4 cup butter
8 ounce cream cheese (at room temperature)
1 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla
6 ounce package strawberry gelatin
4 cups sliced fresh strawberries
2 cups boiling water
additional strawberries or blueberries for garnish (optional)
whipped cream for garnish (optional)

Method:

Preheat oven to 400*. Place pretzels and tablespoon of sugar into a large bowl. Place butter in a microwave safe measuring cup or bowl. Heat in microwave oven, for 20 second intervals, until melted. (Or melt, in a pan, over low heat, on top of stove.) Pour over pretzels and stir to mix. Press pretzel mixture evenly into the bottom of a 13 x 9 inch baking dish. Bake for 8 - 10 minutes, just until golden brown. Set aside and allow to cool.
In a large bowl, beat together the cream cheese and sugar, with an electric mixer, until light and fluffy. Beat the cream and vanilla, on high speed, until medium to stiff peaks form. (about 1 minute) Fold the whipped cream into the cream cheese mixture until well blended. Spread the mixture over the fully cooled pretzel crust, making sure the cheese mixture completely covers all of the pretzel layer. Place in the refrigerator.
In a large bowl, mix the gelatin with the boiling water. Allow to cool slightly. Add the strawberries and stir to mix. Gently spoon the gelatin and strawberries over the cream cheese layer, being careful not to disturb the cream filling. Cover with plastic wrap and refrigerate until set.
Cut into squares to serve. Garnish with whipped cream and additional sliced strawberries or one whole berry. 

Notes: 

This is a delicious fresh fruit dessert that makes lots and is perfect to serve a brunches, potlucks and summer gatherings.

For the 4th of July, garnish with blueberries for a red, white and blue dessert.

Bakery Style Danish Buttermilk Tea Cakes

This simple vanilla tea cake recipe originated
from Grace Pastries (Los Angeles, California)
& is very similar to the tea cakes served at
Martino's Bakery located in Burbank, California.

Cake Ingredients:
2 1/2 cups cake flour (regular all purpose flour can also be used)
1/2 teaspoon baking soda

3/4 teaspoon sea salt (optional)
1 1/4 cups brown sugar
3/4 cup baker's white sugar (also called extra or ultra or super fine sugar)
3/4 cup vegetable oil
1/2 teaspoon vanilla
3 eggs
1 1/2 cups buttermilk

Glaze Ingredients:
6 tablespoons butter
1 3/4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water

Method:
Preheat oven to 375*.
Sift together the flour, baking soda and salt. set aside.
In a large bowl, cream together the brown and white sugars, oil and vanilla. Add one egg and mx on low setting, until blended in. Repeat with remaining eggs. Beat with an electric mixer, on low setting, for 6 minutes, making sure to scrape down the sides, while mixing. Add 3/4 cup of the buttermilk and the sifted ingredients and mix until smooth. Next, add the remaining remaining buttermilk and mix thoroughly to make a thin batter.
Line 2 standard size square or round muffin pans with paper liners. Divide the batter evenly between 24 lined muffin cups. Bake for 18 - 20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and finish cooling on a cooling rack. 
Slowly heat the butter, on top of the stove, just until golden brown. (Do not overheat.) In a separate bowl, mix the powdered sugar, vanilla and hot water. Add the melted butter and whisk until smooth.
After the cakes are completely cooled and the glaze is still warm, dip the tops of the teacakes into the glaze. After all of the cakes have been dipped in the icing, dip each one a second time. (The icing should make a thin coating on top of each cake.) Let cool until the glaze hardens. Store in the refrigerator.

Notes: 
If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand.
Typically, these cakes are baked in a pan that produces square cakes, but a traditional cupcake shape works as well. 

My husband has very fond memories of the Tea
Cakes that he used to buy from Martino's Bakery
in Burbank, California. I searched recipes, and he
says that this one tastes like the cakes he remembers.

Simple & Perfect Banana Bread

Two mini loaves, with and without
cinnamon candied nuts on top.

Ingredients:
1 3/4 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 cup mashed ripe bananas
1/3 cup butter (at room temperature and cut into 4 or more pieces) 
2 tablespoons milk
2 eggs
2/3 cup chopped pecans or cinnamon candied pecans (optional)

Method:
Preheat oven to 350*. Grease a 8x4 inch loaf pan and line just the bottom with parchment paper. (Or, use three 5x3 inch mini loaf pans)
Sift 1 cup of the flour, sugar, baking powder and baking soda into a large bowl. Stir in nutmeg. Add the bananas, butter and milk to the flour. Beat with an electric mixer, on low speed, until blended. Next, beat on high speed for 2 minutes. Add eggs and remaining flour. Beat just until blended. Spoon batter into into prepared pan or pans. If desired, sprinkle the top of batter with chopped nuts.
Bake 8x4 inch loaf for 55 - 60 minutes, or until a toothpick inserted near the center comes out clean. (Bake mini loaves for 40 minutes.) 
Cool in pans, on a cooling rack, for 10 minutes. Remove from pan and continue cooling thoroughly on rack. Wrap in plastic wrap or foil and store overnight, in the refrigerator, before slicing and to allow the flavor to develop.

Notes: Even though the flavor is improved on the second day, go ahead and enjoy a slice while the bread is warm. 
This recipe may be doubled. (To make muffins, bake at 375* for 15 - 20 minutes, or until toothpick inserted in the center of a muffin comes out clean.)
To make candied pecans, check this blog for the "Favorite Cinnamon Candied Pecans" recipe.

Favorite Cinnamon Candied Pecans (Or Walnuts)

These candied nuts remind me a little bit of
pralines. They can be eaten as candy or used as a
delicious garnish for sundaes and other desserts.

Ingredients:
Foil or parchment paper
1 cup sugar
1 teaspoon cinnamon
1 teaspoon sea salt
1 egg white
1 tablespoon water
1 pound pecan halves, walnuts (or mixture of both)

Method:
Preheat oven to 250*.
Line a baking sheet (with sides) with foil or parchment paper.
Mix together the sugar, cinnamon and salt.
In a large bowl, beat the egg white and water until frothy. 
Add the pecans and stir to coat with egg white.
Add the sugar mixture to the pecans. 
Stir until the pecans are evenly coated with the sugar mixture.
Spread coated pecans onto the lined baking sheet.
Bake, stirring every 15 minutes, for 1 hour. (until the pecans are lightly browned)

Notes: These candied nuts quickly became a family favorite. At the holidays, I give small jars as gifts, to very appreciative members of our family. Use to  garnish pumpkin pie or ice cream. Save some to chop and sprinkle on top of banana or pumpkin bread loaves (or muffins) before baking. 

A gift for my favorite nephew!

Cheesecake Factory Style "Mile High" Meatloaf

This is a gourmet, delicious and impressive meatloaf meal!

Pictured is a generous portion of meatloaf, on top of mashed potatoes, garnished with an onion ring. Served with roasted asparagus, garlic & tomatoes. The Cheesecake Factory's brown bread can be purchased as a giant baguette, directly from the restaurant, or packaged as dinner rolls at Ralph's grocery stores.

Ingredients:

1 pound lean ground beef
1/2 pound ground pork or lamb**
1/2 pound ground turkey or veal**
3/4 cup large-curd cottage cheese
1/2 cup shredded cheddar cheese
1 cup chopped onion
1/2 cup finely chopped red or orange bell pepper
1/2 cup dry unseasoned breadcrumbs (regular or gluten free)
2 eggs, lightly beaten
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon Dijon mustard
salt & pepper to taste 
6 onion rings (optional)***
mashed potatoes (optional)
brown gravy (optional)

Method:

Preheat oven to 375*. Combine all ingredients in a large bowl and mix well. (The best method is to wear gloves and mix with both hands.) Lightly coat a loaf pan and a baking sheet with nonstick cooking spray. Pack into a 9 x 5 inch loaf pan. Invert onto greased baking sheet. Bake for 65 minutes or until done. Let sit for 5 minutes before serving. 
If desired, serve with mashed potatoes and brown gravy. Garnish with an onion ring. Serves 6.

**The original recipe uses a combination of beef, pork and veal.
***It is difficult to find a perfect, crunchy & non-greasy onion ring, but there is one brand that wowed my family: ALEXIA. Alexia onion rings can be found at Walmart Neighborhood Markets and at Target stores. (One 13.5 ounce package contains over 20 onion rings and costs less than $3) They are non GMO, panko breaded and contain no trans fats. They make a nice garnish or snack.

Notes:

This meatloaf gets its name because originally, it was served with mashed potatoes piled high on top of the meat.) 

For the asparagus recipe, please see this link on this blog:  
Low Carb PERFECT Oven Roasted Asparagus (With Garlic & Tomatoes)
https://carriekitchencreations.blogspot.com/2020/04/low-carb-perfect-oven-roasted-asparagus.html

 

Hawaiian French Toast

Fruit topped slices of King's Hawaiian Bread
French Toast

Ingredients:

One 1 pound round loaf of King's Hawaiian Bread

3 eggs

1 teaspoon vanilla

2 - 3 tablespoons ultra fine baker's sugar (or regular granulated sugar)

5 tablespoons evaporated milk (can substitute half & half or regular milk)

1 banana, sliced

3 cups of one or more berries, rinsed: sliced strawberries, blueberries, blackberries, boysenberries 

1/2 cup shredded coconut

powdered sugar (optional)

maple syrup

cooking oil and butter for frying

Method:

Preheat oven to 275*. Cut loaf into 6 slices of equal width. (Trim some crust off of the two end slices.) Place slices, on the racks, inside of the oven. Bake for 5 - 7 minutes, until dried, but not browned. Remove from oven and set aside. 

One pound round loaf King's Hawaiian Bread

Place coconut in the empty bread pan or on a baking sheet. Place in oven. Bake for 5 minutes. Stir and return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside. Reduce oven temperature to 200*.

Add eggs, vanilla, sugar, and milk to a low, flat bottomed 10 inch pie pan or dish. Thoroughly mix with a fork or miniature whisk.

Heat skillet or griddle over medium heat (340*). Spray with cooking oil spray and add 2 tablespoons butter. Quickly coat both sides of sliced bread in the egg mixture. (Do not soak.) Fry both sides in frying pan. Place cooked slices onto a baking sheet and place in oven. Repeat with remaining slices of bread. 

Heat syrup in a glass measuring cup, in microwave oven, for one minute. (optional)

Divide French Toast slices between 3 - 6 plates. Top with fresh fruit. Dust lightly with powdered sugar. Sprinkle with toasted coconut. Serve with warm maple syrup. Makes 3 - 6 servings.

Best Raspberry Linzer Cookie Hearts

This delicious cookie is a traditional Austrian
holiday cookie. They are very pretty and not
overly sweet.

Ingredients:
2/3 cup slivered or blanched whole almonds
1/2 cup packed light or dark brown sugar
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 cup butter (at room temperature)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons powdered sugar
6 ounces seedless raspberry jam or preserves

Method:
Preheat oven to 350*. Spread almonds in a single layer on a baking sheet. Place in preheated oven and bake for about 6 minutes. They should be lightly browned. (As soon as you can smell the toasty aroma, they are ready.) Be careful not to overbake. Set aside to cool
In a medium bowl, sift together the flour and baking powder. Set aside.

Place the toasted almonds and 1/4 of the brown sugar into a food processor. Chop with the "pulse" function until the nuts are finely ground. (Be careful not to over process into almond butter.) 

Ground almonds

In a large bowl, with an electric mixer, beat the butter and remaining 1/4 cup brown sugar, for two to three minutes, until light and fluffy. Add the egg and extracts. Mix until well blended.

Using the low speed, gradually mix in the almonds. Add the flour, in 3 portions, mixing just until combined. Do not overmix.

Divide the dough into two portions.  Form into approximately 8 inch discs. Wrap in waxed paper or plastic wrap. Refrigerate for two hours. (until firm, but not hard)

Preheat oven to 350*. Line baking sheets with parchment paper.

Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut into 3 inch cookie hearts, circles or stars. Space dough cutouts, 1 inch apart, on lined cookie sheet. Rewrap the scraps and return to the refrigerator. Remove second chilled disc of dough and roll out. Refrigerate scraps, repeat until all of the dough is used. Cut 1 inch centers from half of 3 inch cookies. Cut an equal number of bottoms and tops. (The tops are the ones with the holes.) 

Bake the bottoms and tops on separate cookie sheets. Place in oven, one tray at a time. Bake the bottoms for 8 minutes, rotating the cookie sheet after 4 minutes. Bake the tops for 6 minutes, rotating the cookie sheet after 3 minutes. Cool slightly on the cookie sheets and then transfer to a cooling rack.

Using 1 tablespoon of powdered sugar at a time, in a sifter or sieve, dust the cookie tops.

Spread about 1 teaspoon of raspberry jam on the flat, bottom side of the cookies without holes. Place a powdered top on each of the jam covered cookies. Gently press to stick together. Let stand 30 minutes, to set. Store in an airtight container in the refrigerator. (Place waxed paper between layers of cookies.) Makes 36 three inch tender and delicious layered cookies.

Note: Other shapes, like stars or circles are nice for the 4th of July and Christmas.

Pink Champagne Frosted Valentine Sugar Cookie Hearts

Pretty Pink Champagne Frosted Sugar Cookie Hearts
Note: After mixing, the cookie dough needs to be 
refrigerated for 3 hours.

Cookie Ingredients: 
2 cups flour

1 teaspoon baking powder

1/8 teaspoon salt (if using unsalted butter)

 1/3 cup butter

1/3 cup shortening

3/4 cup sugar

1 teaspoon vanilla

1 egg

1 tablespoon milk

parchment paper (optional)

Frosting Ingredients:

1/2 cup (1 stick) butter, softened

1/4 cup shortening

3 Tablespoons pink or regular champagne (can substitute milk, if desired)

2 1/2 cups powdered sugar

red food coloring

sugar sprinkles (optional)

Method:

Sift together the f lour, baking powder and salt.  Beat butter and shortening with an electric mixer, on medium to high speed, for 30 seconds. Add sugar and beat until well combined. Add half of the flour mixture, the egg, milk and vanilla to the blended butter and sugar. Beat until thoroughly mixed. Beat in the remaining flour. Divide the dough in half. Cover and chill for 3 hours. (Can be refrigerated for up to one week.)
Preheat oven to 375*. On a lightly floured surface, roll one half of the dough to an 1/8 inch thickness. Cut into shapes with a cookie cutter. (approximately 2 1/2 inches) If desired, line cookie sheets with parchment paper. Place cookies on lined or ungreased cookie sheets. Sprinkle with colored sugar or candy sprinkles. Bake for 7 -8 minutes, or until the edges and bottoms are very lightly browned. Cool completely on a rack. Makes 4 dozen 2 1/2 inch cookies.

In a medium bowl, beat the butter and shortening, until light and fluffy, about 2 minutes.

With mixer on low, add the 3 tablespoons of champagne. Add the powdered sugar, 1/2 cup at a time, beating to mix well, after each addition. Add a few drops of red food coloring and stir until well blended.

Cooled cookies and frosting.

Place frosting inside of frosting bag with the piping tip of your choice. Use to decorate the tops of the cookies, or spread frosting on top of the cookies with a knife or spatula. If desired, sprinkle with decorative sugar sprinkles.

Chill in a single layer, to set the frosting. (make harder) Transfer to an airtight container. Place wax or parchment paper between layers of cookies. Serve chilled or at room temperature. (I think these are best chilled.)

Cilantro (or Parsley) Water ~ For Cleansing Toxins From Kidneys

Cilantro Water

Ingredients:

1 bunch cilantro or parsley

water

Method:

Rinse the greens. Chop and place in a large cooking pot. Fill pot with water. Boil for ten minutes. Allow to cool. Strain the mixture to remove the greens. Pour into a clean half gallon bottle. Store in the refrigerator.

Drink one glass daily to flush salt and other accumulated toxins from your kidneys. The taste is mildly grassy and non-offensive. 

Note: The kidneys filter the blood by removing salt, toxins and other refuse from the body. Over time, the accumulated salt  and toxins should be flushed from the kidneys with a cleansing treatment. Daily intake of Cilantro Water will likely result in an overall feeling of well being. 

P.S. After one month of drinking 12 ounces of cilantro water daily,(and increasing his regular consumption of water) my husband's creatinine count dropped 9 points.