Pinwheels

July 31, 2009 at 10:20 am (apricot preserves, cookies, peach preserves, prune pastry filling, seedless raspberry jam, strawberry preserves)

Makes: 24 cookies
Total Time: 2 hr 30 min

1 batch (2 C) Four from One Cookie Dough
Seedless fruit preserves, sieved or pureed
Prepared prune pastry filling
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Preheat oven to 350 degrees.

Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Cut dough in 2 1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pices of wax paper until all dough is used. Repeat with remaining dough.

Cut to opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel.

Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)

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Strawberry-Peach Trifle

June 22, 2009 at 5:13 pm (amaretto, angel food cake, Desserts, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, Quick Dishes, sliced almonds, strawberries, Summer, vanilla instant pudding mix)

Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.

2. Meanwhile, in small bowl, mix preserves and amaretto until blended.

3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

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Almond Cake in a Crust

March 29, 2008 at 4:47 pm (all-purpose flour, almonds, baking powder, butter, cake, canned peaches, cream of tartar, eggs, frozen peaches, frozen raspberries, frozen strawberries, granulated sugar, heavy cream, milk, oven, peach preserves, peaches, raspberries, raspberry preserves, salt, strawberries, strawberry preserves, sweetened whipped cream, vanilla, vegetable oil)

Almond Cake in a Crust
by Merrijo T. Dean

1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.

2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.

3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.

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