For holidays and celebrations, I love spending a day baking, filling and frosting cakes; whipping egg whites into fluffy meringue; crafting fancy cookies but sometimes you need a light and easy treat to share. This jam layered no-bake fat-free cheesecake is simple to make and travels well. Perfect for pot-luck suppers or community events.
1 8 oz package fat-free cream cheese
2 cups fat-free Greek style yogurt
1/2 cup reduced fat Graham cracker crumbs
2 teaspoons honey
2-3 teaspoons apple cider (or apple juice)
several flavors of jams or preserves
4 8 oz canning (mason) jars and lids
Blend an 8 oz package of fat-free cream cheese with 2 cups of fat-free Greek-style yogurt. Add 2 teaspoons of raw honey and a pinch of cinnamon to the yogurt mixture. Mix Graham cracker crumbs with a few teaspoons of apple cider.
Layer the Graham cracker crumbs in the bottom of each jar. Add a layer of the cheesecake mixture and then a layer of jam. Add another layer of cheesecake mixture and jam. Cover jar and refrigerate until ready to serve.
The holidays are over and finally a bit a cold weather has arrived after an unusually warm start to the winter in New England. I awoke early to a dusting of snow on the ground and a chilly breeze outside my window and headed for the kitchen. My favorite time to bake is morning and I thought it would be a nice treat to bring something sweet to nibble on to my client meeting. I had tucked away a few jars of Holiday Table jam (cranberry & pecan with cranberry honey) since my family complains that sometimes I sell every jar of a flavor they like and it also it seemed like a great flavor to use in baking. I made up some buttermilk biscuit dough (recipe below)and patted it out in a long rectangle. I spread some melted butter on the dough and then warmed the jam and spread it on the dough leave a bit of a clean edge on one side. Them I sprinkled a cinnamon sugar mix over the jar and butter and tossed on a handful of chopped pecans. I carefully rolled it up jelly roll fashion (the long side gets rolled) and cut it into one inch chunks. The little rolls were placed in a buttered mini muffin tin and baked at 400 degrees for about 12-15 minutes. While the rolls baked, I made a quick glaze of one tablespoon fresh orange juice, one teaspoon honey, and 1/2 cup of powdered sugar all mixed together until smooth. When the rolls when done, I turned them out onto a cooking rack and drizzled them with the orange glaze.
Petite Sweet Rolls
2 cups flour
4 tablespoons butter melted
2/3 cup whole milk
2 teaspoons baking powder
Mix baking powder and flour in a mixing bowl
Mix melted butter, buttermilk, and milk
pour wet ingredients into the dry and mix just to combine
3 oz jam (always plenty of jam around here)
2 tablespoons melted butter
2 tablespoons cinnamon/sugar mix
1/4 cup chopped nuts or raisins if desired
Much (OK all) of my kitchen time this summer has been spent happily making jam. Last week I developed a longing to bake again. Perhaps it was the first cool breeze heralding the end of summer that was to blame for this desire but the oven went on and then I surveyed the pantry and fridge. Pies and tarts came to mind but all the fruit I had was destined for jars. My eyes fell on a stack of corn from the farmers market. I snatched two small ears leaving plenty for dinner and shaved the kernels into a bowl. I added the corn to one of my favorite drop biscuit recipes and reveled in the smell of warm butter pouring from the oven. I broke one open as soon as they were baked and ate it hot at the kitchen counter. Hmmm…maybe I should bake some plain biscuits too. I do need something to go with all this jam.
Summer Corn Biscuits
1 stick butter
2 cups flour
2 tsp baking powder
1 1/4 cups buttermilk
2/3 cup fresh corn kernels
1 Tbs snipped chives
Preheat oven to 375 degrees. Mix together flour and baking powder in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs using hand pastry blender, food processor or stand mixer. Do not over mix. Stir in buttermilk until just combined. Stir in corn and chives gently. Scoop out 12 lumps of dough onto an ungreased baking tray leaving an each between. Bake until light brown and cooked through, about 20-25 minutes.
The hottest days of the summer are on the way. Now is the time to pick fresh strawberries and tuck some into the freezer for warm weather treats such as smoothies, sangria, or these delicious strawberry mint popsicles. This unusual recipe calls for cooking the berries and sugar first to bring out the sweet jammy flavor, adding some lemonade and mint and then cooling and freezing the mixure. I hope you will have fun picking berries now and enjoy a delicious popsicle cool down during the hot days this summer.
Strawberry Mint Popsicles
Strawberries (about 1 quart)
1 cup lemonade or limeade
1/2 cup sugar
1 tablespoon fresh chopped mint
Plastic popsicles molds for freezing
Hull and chop enough fresh strawberries to make 3 cups
Add 1/2 cup sugar to the berries and let stand about 5 minutes
Place in a shallow pan and cook until the berries soften and juice run freely
Add 1 cup lemonade or limeade
Allow to cool and then add mint
Place in popsicle molds and freeze
I love the references to snack cakes or “busy day” cakes in my 1940s and 1950s vintage cookbooks. Even the busiest mistress of the house still needed to whip up a little something for her brood. Some fast food packaged muffin will never meet the daunting task of chasing away the horrible after-school hungries in this house. In the spirit of the busy day cake, I have made up my own favorite speedy snack recipes and the current favorite is Peanut Butter and Jelly Snack Cakes. I bake them in a bar shaped muffin tin but standard muffin tin works fine too.
Peanut Butter and Jelly Snack Cakes
1 cup flour
2/3 cup sugar
5 tablespoons butter
1/4 cup milk
2 1/2 tablespoons smooth peanut butter
1 1/2 teaspoons baking powder
strawberry jam (home-made or store bought)
Melt butter and peanut butter together in microwave or small pan and then cool slightly
Stir in milk and eggs
In a medium bowl, mix flour, sugar, baking powder
Add butter mixture to flour mixture and stir to combine but do not over mix
Fill each muffin cup part way, add a teaspoon of jam, and then add remaining batter covering the jam.
Bake for about 15 minutes until risen and golden brown
Serve warm or cool, plain or topped with berry frosting (below)
3 tablespoons butter
2 1/2 cups confectioners sugar
2 tablespoons strawberry jam
2 teaspoons milk
Many times over the years I have seen the question posted on garden mailing lists or asked at horticulture lectures; “Is mint easy to grow?” Veteran gardeners laugh at this and answer with some version of “easy to grow yes; easy to stop growing NO”. There is a corner of my garden that I have named “the land of ill-behaving plants”. This is where I sequester the mints, lemon balm, oregano, and others that hatch evil plans for garden world domination. Here in their little corner of the world they can stretch out runners and roots and spread all they wish. In the third year of this garden bed, I have sufficient mint to make Mojitos to sip on the patio for the entire summer and still have plenty for cooking , baking, and drying for winter.
This weekend I picked a bit of the tender mint tops, chopped them and tossed them into the vanilla biscuits recipe I use for strawberry shortcake. I was a luscious combination and I can’t wait for the strawberry season to begin!
Here is the recipe and I would love to hear any other ideas you have for using my abundance of mint.
Vanilla Mint Drop Biscuits
1 cup flour
1/2 cup buttermilk
1/4 cup butter (melted)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
finely chopped fresh mint
Heat oven to 425 degrees
Mix flour, sugar, baking powder in a bowl
Mix melted butter, buttermilk, and vanilla in a measuring cup or small bowl
Pour buttermilk mixture into flour mixture and stir to combine (do not over mix)
Gently stir in mint
Make six equal mounts of biscuit dough in a round ungreased cakepan and bake for 12-15 minutes until light golden on top and bottom of buscuits
Considering that we are two months away from strawberry season in New England, I made some pretty darn delicious strawberry vanilla preserves from California berries. Oh hush my fellow local food lovers! This would not be something I would ever do when the farmers market and my garden are brimming with the scent of ripe berries but I needed to perfect a recipe for my canning class and pioneer spirited women must make do with what was available.
Early Tuesday morning I did a baking sprint, preparing muffins, brownies, honey cornbread, and chocolate chip squares for a meeting where I was also presenting. The way I viewed it, if my talk bored the folks, at least they would be able to munch on tasty treats to quell the ennui.
I started making the simple buttery muffins that I fill with lemon curd but when I finished the batter I realized that I had run out of homemade curd (someone had eaten the last bit and I am afraid it might just have been me). I spotted the strawberry jam waiting patiently to be enjoyed and I swept it from the fridge and spooned a bit into each muffin. The results were splendid!
The meeting resulted in some excellent business conversations and leads and several requests for the recipe for my strawberry jam filled muffins.
Strawberry Stuffed Muffins
1 cup flour
2/3 cup sugar
5 tablespoons butter, melted
1/4 cup milk
1 teaspoon baking powder
pinch of cinnamon
Heat oven to 350 degrees
Grease a 12 cup muffin tin or line with paper baking cups
Combine flour, sugar, baking powder, and cinnamon in a large bowl
Mix eggs, milk, cooled melted butter together
Pour egg mixture into dry ingredients, mix until combined but do not over mix
Let batter stand for five minutes and then scoop into prepared muffin tin
Tuck about a teaspoon of strawberry preserves into each muffin
Bake for about 20 minutes until risen and light brown around edges
Serve warm or cool