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When I was growing up there was a restaurant called Baker's Square that had a vast selection of pies. The Strawberry Pie was a favorite. Sadly, they closed, and I had to figure out how to make my own version. Enjoy!  1 Refrigerated Pie Crust
2 cups Sliced Strawberries 2 Tbsp Cornstarch 1 cup Sugar 1 1/2 cup Water 1 3oz Box of Strawberry Gelatin Preheat oven to 350 degrees. Place the pie crust in a 9 inch pie pan and crimp the edges. Using a fork, prick the bottom and sides of the dough. Bake the crust for about 15 minutes, or until the edges are golden brown. Set aside to cool. Once the pie crust has cooled, layer in the strawberries. In a medium saucepan stir together the water, sugar and cornstarch. Bring the mixture to a boil. Reduce it to a simmer. Stirring the mixture constantly until it has thickened. Turn off the heat and add the strawberry gelatin. Stir until the gelatin has dissolved. Pour the mixture over the strawberries. Refrigerate until set, about 3 - 4 hours. When serving feel free to add a dollop or two of whipped cream. Serves about 8
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Blondies are my go to dessert when I'm short on time. By the time the oven has finished pre-heating, the blondies are mixed up and ready to go. You can't go wrong with chocolate, peanuts and peanut butter either!  1 c Packed Brown Sugar
1/3 c Butter (Unsalted) - Melted 1 1/2 tsp Vanilla 1/2 tsp Baking Powder 1/8 tsp Baking Soda 1/4 tsp Salt 1 Egg 1 c All Purpose Flour 3/4 c Mini Peanut Butter Cups 3/4 c Chopped Honey Roasted Peanuts Pre-heat oven to 350 degrees. Grease an 8x8 pan and set aside. In a mixing bowl combine the melted butter and brown sugar. Stir the mixture with a wooden spoon until all lumps are removed. Stir in the vanilla, salt, baking powder and baking soda. Stir in the egg and flour. Fold in the mini peanut butter cups and the chopped honey roasted peanuts. Transfer the mixture to the greased pan. Smooth out the mixture so it reaches all the corners. Bake for 25 to 30 minutes or until a toothpick comes out clean. Let the blondies cool for about an hour on a wire rack. Cut into 1 inch squares and serve. I love Peppermint Bark! These cookies taste just like peppermint bark and are so easy to make. No mixer required. They are the perfect last minute holiday cookie to make.  8 oz Semi Sweet Chocolate Squares
3/4 c Brown Sugar - Packed 1/4 c Butter - Soften 1 tsp vanilla 2 Eggs 1 c Flour 1/4 tsp Baking Powder 1 c White Chocolate Chips 1 c Crushed Up Candy Cane Pieces Pre-heat oven to 350 degrees. Line baking sheets with parchment paper. Microwave the semi-sweet chocolate in a large. microwave safe bowl, on high for 2 minutes. Stir until the chocolate is melted. Stir in the sugar, butter and vanilla with a wooden spoon. Add the eggs and stir until well blended. Stir in the flour and baking powder. Add the white chocolate chips and candy cane pieces and stir to combine. Place golf ball size bites of dough on the baking sheets. Bake for 15 - 18 minutes, or until cookies puff and feel set to the touch. Let cook for a minute on the baking sheet and then transfer to a cooling rack. Once cooled completely store in an air tight container. Makes about 24 cookies. Fall has arrived! While most people are bingeing on pumpkin spiced everything, I like to add pears to my list of must have foods of the season. This tart is an easy dessert that is perfect for the season. It pairs nicely with a scoop (or two) of vanilla bean ice cream or some fresh whipped cream. Pick up some pears at the farmer's market and give this recipe a try.  1 Refrigerated Pre-Made Pie Crust
4 - 5 Pears 2 Tbsp Unsalted Butter - Melted 2 Tbsp Flour 3/4 c Sugar 1/2 tsp Cinnamon 1/8 tsp Nutmeg Pinch of Kosher Salt Pre-heat oven to 400 degrees. Roll out pie crust dough. Transfer the dough to an 9 inch tart pan. Place the tart pan on a foil lined baking sheet and set aside. Peel, core and slice the pears. Arrange the pears in an overlapping fan pattern in the tart pan. In a small bowl mix together the melted butter, flour, sugar, cinnamon, nutmeg and pinch of salt. Evenly cover the pears with the mixture. Bake at 400 degrees for approximately 40 minutes or until crust is golden and the filling is bubbly and shiny. Let tart cool to room temperature before serving. Serves 8 people I have lost count on what week we are in for sheltering in place... all I know is I needed a cookie! Did a deep dive into the freezer and found butterscotch chips and semi-sweet chocolate chips next to a stock pile of walnuts. Score!!! Feel free to substitute whatever chips and nuts you have. Enjoy and Be Well!  1/2 c Unsalted Butter - Softened
1/2 c Sugar 1/2 c Brown Sugar 1/2 tsp Vanilla 1 Egg 3/4 c Flour 1/2 tsp Baking Soda 1/4 tsp Salt 1/2 tsp Cinnamon 1/4 tsp Nutmeg 1 1/2 c Quick Cooking Oats 1/2 c Chopped Walnuts 1/2 c Butterscotch Chips 1/2 c Semi-Sweet Chocolate Chips Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper. Using your stand mixer cream together butter and both the sugars. Beat until smooth, about 3 - 5 minutes. Add the vanilla and egg and beat another 3 minutes. In a medium large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and oats. Add about a third of the flour mixture to the wet ingredients. Beat on medium-low until just combined. Scrap down the bowl and add another third of the flour mixture. Beat until it is combined again and scrap down the bowl and add the rest of the mixture. Once the last of the flour is combined add the chopped walnuts, butterscotch chips and semi-sweet chocolate chips and beat on low until they are just mixed in. Drop the cookie dough onto the cookie sheets by rounded teaspoons. Bake for 8 - 10 minutes or until the cookies are lightly golden brown. Transfer to a cooling rack to cool. Store in an air tight container. Makes about 3 dozen cookies. For this recipe I use quick cooking steel cut oats, but regular quick cooking oats will work just as well. Use what you have, or can find.  3/4 c Unsalted Butter, Melted
1 1/4 c Brown Sugar 1 tsp Vanilla Extract 1 Egg 1 1/2 c Flour 2 Tbsp Orange Juice 1/2 c Chopped Dried Cranberries 1 c White Chocolate Chips 4 oz Cream Cheese, Softened 2 Tbsp Powdered Sugar 1 Tbsp Orange Zest Pre-heat oven to 325 degrees. Grease a 8" x 10" baking dish. In a small bowl combine the chopped dried cranberries with the orange juice. Set aside. In a large mixing bowl whisk the brown sugar and melted butter together. Add the vanilla and egg and stir to combine. Stir in the flour. Add the cranberries, orange juice and white chocolate chips and stir to combine. Pour the batter into the baking dish and smooth out the top. Bake blondies for 40 - 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Leave the blondies in the pan to cool completely. In a medium bowl beat on low the cream cheese with your hand mixer. Slowly add the powdered sugar and orange zest. Beat until smooth. Remove the blondies from the baking dish. Top the blondies with the cream cheese. Cut into bit size squares and serve. Any leftover blondies should be stored in the refrigerator. Makes approx. 20 bite size squares Fresh berries in the summer time is one of my favorite things. I'm always looking for new ways to serve them. This recipes has all the delicious flavors of a cheesecake, but without all the time in the oven. Perfect for a summer afternoon dessert!  1 Refrigerated Pre-Made Pie Crust
2 Tbsp Sliced Almonds 8 oz Cream Cheese - Soften 1 Tbsp Amaretto 1/2 tsp Almond Extract 1/2 c Heavy Cream 1/4 c Powered Sugar 8 - 10 Strawberries - Halved 1/2 c Blueberries 1/2 c Raspberries Sliced Almonds for Garnish Pre-heat oven to 450 degrees. Roll out the pie crust dough. Sprinkle the sliced almonds onto the dough. With your rolling pin press the nuts into the dough. Transfer the dough to an 8 inch tart pan. Prick the pie crust a few times. Place a sheet of foil on top of the crust. Fill the shell with pie weights. Bake in the oven 10 12 minutes, or until lightly golden brown. Remove the pie weights and foil and set aside to cool. A a medium size bowl combine the cream cheese, amaretto, almond extract and heavy cream using a hand blender. Slowly add the powdered sugar. Mix until smooth and light. Pour into the pie crust and top with plastic wrap. Refrigerate for at least 2 hours, overnight if possible. Before serving, remove plastic wrap and top with berries. Place the strawberry halves along the crust line, followed by a ring of blue berries and fill the center with raspberries. Top with some of the sliced almonds. Slice the tart and serve. Serves 6 - 8 people A few years ago I found the Toll House DelightFulls, which are filled chocolate chips. They have a few different flavors, but the caramel filling is my favorite. I've become obsessed with putting them in everything. These cookies are my latest creation.  1/2 c Butter, Softened
1/2 c Packed Brown Sugar 1/2 c White Sugar 1 Egg 1 Tbsp Brandy 1 1/2 c All-Purpose Flour 1/2 tsp Baking Soda 1/8 tsp Salt 3/4 c Chopped Walnuts 1 c Milk Chocolate Chips Filled With Caramel Pre-heat oven to 375 degrees. Line cookie sheets with parchment paper. Using your stand mixer, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. In a medium bowl combine the flour, baking soda and salt. Slowly beat/stir the flour mixture into the butter, egg and sugar mixture. Mix in the walnuts and milk chocolate chips filled with caramel. Drop the mixture by heaping spoonfuls onto the prepared cookie sheets. Bake for 8 - 10 minutes, or until lightly golden brown. Allow cookies to sit for a minute on the cookie sheet, then transfer to a wire rack. Once cooled completely store in an air tight container. Makes approx. 3 dozen cookies Growing up I would spend a week with my grandmother during the summer. During that week we always made oatmeal cookies, even though it was almost 100 degrees outside. I'm not sure where she got the recipe, but it is so good. As I got older I got the idea to add the Heath Toffee Bits (she would have loved it). Every time I make these I feel like I am back in the kitchen with my Nana. I love how food can hold memories like that.  1/2 c Unsalted Butter
1/2 c Sugar 1/2 c Brown Sugar 1/2 tsp Vanilla 1 Egg 3/4 c Flour 1/2 tsp Baking Soda 1/4 tsp Salt 1/2 tsp Cinnamon 1/4 tsp Nutmeg 1 1/2 c Quick Cooking Oats 3/4 c Heath Toffee Bits Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper. Using your stand mixer cream together butter and both the sugars. Beat until smooth, about 3 - 5 minutes. Add the vanilla and egg and beat until combined. In a medium large bowl combine the rest of the ingredients, except the Toffee Bits. Add about a third of the flour mixture to the wet ingredients. Beat on medium until just combined. Scrap down the bowl and add another third of the flour mixture. Beat until it is combined again and scrap down the bowl and add the rest of the mixture. Once the last of the flour is combined add the Heath Toffee Bits and beat on low until they are just mixed in. Drop the cookie dough onto the cookie sheets by rounded teaspoons. Bake for 8 - 10 minutes or until the cookies are lightly golden brown. Transfer to a cooling rack to cool. Store in an air tight container. Makes about 3 dozen cookies. Our friends had a BBQ the other weekend and a Jello dessert was request. This is what I came up with. The different layers gave it a really nice texture and flavor combination and it was supper easy to make.  2 c Graham Cracker Crumbs - 1 Sleeve 1/2 c Chopped Walnuts 1/2 c Butter - Melted 1 Tbsp Kosher Salt 2 Tbsp Sugar 1 8 oz Package Cream Cheese - Softened 1 8 oz Container Cool Whip - Thawed 1 6 oz Package Raspberry Jello 1 1/2 c Boiling Water 1/2 c Raspberry Flavored Vodka 12 oz Package Frozen Raspberries - Thawed Pre-heat oven to 350 degrees. Spray a 9x13 baking dish with butter flavored non-stick cooking spray. Set aside. In a food processor finely grind the graham crackers. Add the chopped walnuts, butter, salt and sugar. Pulse until combined. Press the mixture into the bottom of the 9x13 baking dish. Bake for 10 minutes. Remove from oven and let it cool to room temperature. In a medium size bowl combine the Jello with the boiling water and raspberry flavored Vodka. Stir until the Jello has completely dissolved. Set aside to cool to room temperature. In a large bowl beat the cream cheese until light and fluffy. Mix in the Cool Whip combining well. Spread mixture over the cooled graham cracker crust. Using a spatula make sure the cream cheese mixture goes all the way to the edge of the dish, creating a seal so the jello doesn't leak into the crust. Refrigerate for 30 minutes to firm up the cream cheese mixture. Place the raspberries evenly over the cream cheese mixture and pour the Jello over it. Refrigerate until set, about 2 hours. Serves 12 people To make a non-boozy version of this swap out the Raspberry Flavored Vodka for an additional 1/2 c of Boiling Water.
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Dawn GreenblatWhat's Cooking With Dawn Archives
April 2022
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