Ethnic Cookies are good anytime of the year.

I came across a recipe for a cookie my friend used to make years ago and bring to work.  It's a Rugelach cookie.  I believe this cookie is an Eastern European treat.    Her recipe was a bit complicated so I tried it a different, easy way and boy oh boy, it was delish!
Instead of making the dough,  I used two rolled up pie crusts.  The filling usually is dried fruit with apricot preserves.  I used cinnamon, nuts and not only apricot preserves, but raspberry.  They were unbelievably easy and excellent tasting.  The recipe is attached.  They are a favorite around this house!

Rugelach Cookies

½ c brown sugar

¼ c walnuts chopped

¼ c mini chocolate chips

2 Pillsbury Ready to use Pie Crust rolls

½ c apricot or raspberry preserves

Unroll the two dough rolls.

Cut each in half.

Separate so you have 4 halves

Mix the brown sugar, walnuts and chocolate chips.

Spread 2 halves of each crust with apricot or raspberry preserves

Sprinkle the sugar mixture over each half of the dough.

Roll the dough starting at the rounded edge to the straight edge.

Press gently.

Cut each roll into 1 inch pieces and arrange on parchment paper cookie sheet

Bake 350 degree oven for 17 minutes, or until lightly browned.

The filling will spread out when baking.  Let them cool completely on the parchment paper.  Remove each cookie and break off the extra filling that melted.

Makes 32 cookies.

Pie Please!

Try this one:  find a good recipe for homemade apple pie filling.  Next take ripe strawberries and use them in the recipe instead of apples!  I tried it and the results were amazing.  See for yourself!

'Tis the season, strawberry season that is!

Now is the time for the best strawberries of the year.  They are ripe and sweet and a treat to eat!  What are you waiting for?  If you haven't already,  take a frozen pound cake, slice it lengthwise into three slices,  load it with strawberry flavored cream cheese frosting and fresh berries.  The possibilities are endless. 
If you're not into baking, try dipping strawberries in melted chocolate bark for a real summer treat!  Have fun and ENJOY!

Cook of the Week!

Wednesday, June 13, 2012

Wow today's the day!  The Daily Herald newspaper should have my interview in it.  I'm so excited to see it.  You can download it online by going to http://www.dailyherald.com/article/20120612/entlife/706129965/   Check it out for my tiramisu recipe along with recipes for Mom's Ricotta Cookies and Tamale Pie!   Thanks.

It's been a few months since I wrote anything on my blog.  Been very busy cooking and baking and trying to win contests!  I am going to be in the Daily Herald newspaper on Wednesday, June 13.  They are doing a spread on me as "Cook of the Week".  I'm so excited.  I hope my interview will be presented well.  I'm attaching the photo of the Tiramisu I made for the photo shoot.  It will be exciting!  Enjoy.

Black Cherry Mini Cheesecakes

I was fooling around with Duncan Hines newest frosting creations, cherry vanilla, the other day and I had the idea to make a black cherry cheesecake.  My husband was having a meeting and wanted me to bake something that could be individually eaten, so,  I made individual cheesecakes!  These were delicious.  And yes, the Duncan Hines frosting really put a finishing flavor touch to it!   These are worth a try.  Here's the recipe.

Black Cherry Mini Cheesecakes

• 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
• 1 can dark cherries in juice
• 12 ounces softened cream cheese
• 1 cup sugar
• 3 eggs
• 1 tsp lemon juice
  1 tsp cherry juice
• 1/2 cup sour cream
  24 Vanilla wafer cookies
• 1 tsp juice from cherries

1.      Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.

2.      Open and drain the can of cherries (need 1 tsp for batter)

3.      Mix the softened cream cheese with sugar until blended.

4.      Add the lemon juice and cherry juice.

5.      Mix until incorporated. Next add the eggs one at a time.

6.      Scrape the side of the bowl and blend the eggs totally in.

7.      Stir in the sour cream.

8.      Line 2 cupcake tins with cupcake papers.

9.      Place 1 vanilla wafer in the bottom of each paper.ll.

10. Using an ice cream scoop, fill the cups about 2/3 full.

11. Place 2 cherries on the top of each cake before baking.

12. Bake at 350 degrees for about 18 minutes.

13. Allow to cool and refrigerate over night.

14. Using a pastry bag, pipe a dollop of the cherry frosting on each cake.

15. Serve or refrigerate until ready to serve.

YUMMMM.

Easter Deviled Eggs

Easter is a great time for hard boiled eggs.  We've all colored them at one time or another, however,  this Easter instead of only coloring the shells,  I peeled them, colored the whites and made the yellows into deviled eggs!  Easy, cute idea,  try it sometime!