Recipe 14- 7 Layer Bars (Aka Fudgie-Scotch Squares or Magic Cookie Bars)

                                                                    7 LAYER BARS
                                ( FUDGIE-SCOTCH SQUARES OR MAGIC COOKIE BARS)


1/4 C butter
1 and 1/2 C graham cracker crumbs
1 package (1 Cup) chocolate chips
1 package (1 Cup) butterscotch morsels
1 C flaked coconut (optional)
1 can (14 oz) condensed milk
1/2 C chopped nuts (optional)

Melt butter in 9 by 13 well greased baking pan. Sprinkle graham cracker crumbs evenly over the butter. Layer next three ingredients ( chocolate chips, butterscotch morsels, and coconut). Pour condensed milk over top. Sprinkle with nuts. Bake at 350 degrees for 30 to 35 minutes. Cool for 45 minutes and then cut into 1 and 1/2 inch squares.

Ratings (out of five)
Difficulty *
Taste *****

For the last four years, we have hosted the annual Rancho San Miguel Swim Team Bunco Fundraiser at our house.  I served these treats at the fundraiser.  The bars were very simple to make and they were a big hit!

My mother, Carol Callaghan,  had two copies of this recipe in her kitchen. One is written is her handwriting and it titles the recipe as " 7 Layers". The other is a printed recipe that titles the recipe, "Fudgie-Scotch Squares".  After making the recipe, I spoke to my Aunt Aurelie McCarthy and she referred to the recipe as "Magic Cookie Bars".   Whatever the title, I will certainly make this simple recipe again.          

Recipe 13- Apple-Nut Coffee Cake

                                                            APPLE-NUT COFFEE CAKE


Cake Ingedients
2 C  flour
1 C sugar
1/2 C sour cream
1/2 C butter, softened
1/4 C milk
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
2 medium (2 Cups) cooking apples, peeled and chopped (McIntosh).Peaches can be substituted for apples.

Topping Ingredients
1/2 C chopped walnuts or pecans
1/2 C firmly packed brown sugar
2 tablespoons butter, melted
1 tsp ground cinnamon

Heat oven to 350 degrees.  Combine all cake ingredients, except apples, in large mixer bowl.  Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).  Gently stir in apples by hand.  Spread batter into greased 13 by 9 inch baking pan.
Combine all topping ingredients in small bowl. Sprinkle over batter.  Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Ratings (out of five)
Difficulty **
Taste *****

My favorite aunt, Aurelie McCarthy, provided me with this recipe. Aunt Aurelie has made this breakfast treat for several holiday gatherings.  I made this recipe for a morning get together with friends. It was a great dish to serve with  tea/coffee on a chilly fall morning.

 
 

Recipe 12- Pineapple Upside Down Cake

                                                     PINEAPPLE UPSIDE DOWN CAKE


1/2  C butter
2 C brown sugar
1 large can of sliced pineapple
1 jar of maraschino cherries
yellow cake mix

Put melted butter into a 9" by 13" baking pan. Sprinkle 2 cups of brown sugar evenly over the butter. Drain a large can of sliced pineapples and cover the bottom of the pan. Drain a jar of maraschino cherries and place cherries( without stems) on top of pineapple. Set aside.
Prepare a standard yellow cake mix.  Carefully spoon the cake batter over the pineapple mixture.  Bake the cake for 40 minutes at 375 degrees. Cool. Place a platter on top of the pan and turn over.  Serve.

Ratings (out of five)
Difficulty *
Taste****

In celebration of my husband Steve Welch's fiftieth birthday, we made his favorite childhood dessert- Pineapple Upside Down Cake.  We emailed his mother, Ellen Welch, and requested her Pineapple Upside Down cake recipe. She kindly gave it to us.

Peter, Caroline, and I followed her recipe. We prepared the cake in a bundt pan. The cake was enjoyed by all!    

Recipe 11- Pasta Primavera Salad

                                                      PASTA PRIMAVERA SALAD

I package (16 oz.) Rotini pasta
3/4 Cup Fresh broccoli
3/4 Cup  Baby Carrots
1/2 Cup sliced Red Bell Pepper
1/2 pound sliced boiled ham, slivered
1/3 Cup grated Parmesan Cheese
Lettuce
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Vinegar
2 Tablespoons Fresh Parsley, chopped
1 Tablespoon Fresh Lemon Juice
1 Teaspoon dried Basil
2 Garlic Cloves, minced
salt and pepper to taste

In a small mixing bowl, whisk together parsley, vinegar, lemon juice, basil, and garlic.  Add olive oil in a steady stream while whisking. Add salt and pepper to taste.  Place Italian dressing to side.

Cook pasta as directed on package.  Steam broccoli and carrots. Combine vegetables, pasta, ham, cheese, and Italian dressing.  Mix lightly.  Chill.  Serve on lettuce-lined plate.

At Caroline's school, Walnut Acres Elementary School, there is an annual "Top Chef" style cooking competition.  Caroline entered this recipe in the competition in the salad category.  Unfortunately, her recipe was not selected and she did not advance in the competition.  Even though she did not advance, she and I had a fun time selecting a tasty, healthy, and well plated  dish.  The recipe was from my mother's kitchen.  

 

Recipe 10 -Tiramisu Cake

         
                                                            TIRAMISU CAKE

1 8 ounce container mascarpone cheese or 1 8 ounce pkg. cream cheese, softened
1/2 C sifted powdered sugar
3 tablespoons coffee liqueur
2 C whipping cream
1/4 C powdered sugar
2 tablespoons coffee liqueur
1 8 to 10 inch round angel food cake
3/4 C strong black brewed coffee
1/4 C coffee liqueur

Combine mascarpone or cream cheese, 1/2 cup powdered sugar, and 3 tablespoons liqueur.  Beat with an electric mixer on medium till blended and smooth.
In another bowl, combine whipping cream, 1/4 cup powered sugar, and 2 tablespoons liqueur;  beat until stiff peaks form. Fold 1/2 cup of the whipped cream mixture into the mascarpone mixture.
Use a serrated knife to cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter. With a long tined fork, poke holes in the tops of the layers.
In a small bowl, combine coffee and 1/4 cup of liqueur: drizzle over each layer.  Spread the first layer with a half of the mascarpone filling.  Add a second layer and remaining filling.  Add third layer. Frost with remaining whipped mixture.  If desired, cover and chill for up to 2 hours.

Ratings (out of five)
Difficulty **
Taste ***

To celebrate the return from our Italian family vacation 2013, Lindsey and I made this recipe. The tiramisu had a very strong coffee favor which was not well received by the family.
My mother clipped this recipe from the May 1994 edition of Better Homes and Gardens. She kept this recipe in her recipe folder in her kitchen in Lloyd Harbor, New York.

Recipe 9 - Fettuccine Florentine

                                                       
                                                       FETTUCCINE FLORENTINE


1 ( 12 ounce) package fettuccine noodles
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 onion, chopped
1 C reduced fat ricotta cheese
1 C skim milk
salt and pepper to taste

Prepare the fettuccine according to package directions, omitting any oil and salt. Drain and set aside. While the pasta cooks, squeeze the spinach of any liquid.  In a large skillet, heat the olive oil and saute the onion over medium heat until tender, about 5 minutes, stirring occasionally. Add the spinach and cook, stirring until the mixture is heated about 5 minutes. Stir in the ricotta cheese, and milk, mixing well. Season with salt and pepper.  Add the cooked fettuccine to the pan and toss.

Ratings (out of five)
Difficulty *
Taste *****

This summer, we took a 2 and 1/2 week vacation to Italy. To conclude our Italian summer, Lindsey and I cooked an Italian dinner for the family.  Lindsey chose the Fettuccine Florentine as the main meal.

The meal was a huge success! All our family members are spinach lovers so it was the perfect chose. Spinach is my favorite veggie. I will have to serve this meal again soon.

I found this recipe inside my mother's recipe folder kept in her kitchen in Lloyd Harbor, New York.          

Recipe 8 - Poppy Seed Sherry Cake

                                                         POPPY SEED SHERRY CAKE


I box Duncan Hines Yellow Cake Mix
1 pkg. French Vanilla instant pudding
1 C sour cream
1/2 C oil
1/2 C cream sherry
4 eggs
1/3 C poppy seeds


Mix all ingredients together.  Pour into a well buttered bundt pan.  Cook for 50 to 60 minutes at 350 degrees.
When cool, sprinkle with powdered sugar.

Ratings (out of five)
Difficulty *
Taste ****

On Wednesday, Caroline (5th grade) and Peter (11th grade) started school. Every year, on the first day of school, my friends and I have a Back to School Breakfast. I have hosted the breakfast for the past several years. This year, Caroline and I baked the Poppy Seed Sherry Cake to serve at the Breakfast. The cake did not have a strong taste but it was a nice simple morning treat. The cake did look pretty since we made it in a bundt pan.

The recipe came from my mother's folder of recipes kept in her kitchen at 9 Janes Lane, Lloyd Harbor, New York. My mother actually had two copies of this recipe in her folder.