Delicio Recipe List

Another of my recipes I've modified for serving at a single setting, as in its whole form goes south when refrigerated should there be leftovers. All my recipes (as each are kitchen-tested) take many modifications until perfected. These individual desserts are cute, decadent and comforting to serve during those cold winter months... Yield: Four (1/2-pint or 8-oz) Mason Jars Prep: 15 Mins. Bake: 40 Mins. INGREDIENTS Cobbler Batter: --Dry: 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 1/2 teaspoon cinnamon --Wet: 2 tablespoons unsalted butter, melted 1/4 cup milk 1 medium egg Filling: 1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped --(reserving 1/3 cup of liquid) 1/3 cup granulated sugar 1-1/2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger METHOD Preheat oven to 350F. Rub four 1/2-pint glass Mason jars with Mazola oil...

A classic family favorite, the awesome peach crisp served warm and topped off with ice cold French vanilla ice cream ~ oh so blissful... Yields: 4 Individual (1-cup) ramekins Prep time: 15 mins Cook time: 40 mins INGREDIENTS Topping 1/4 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 1/4 cup cold unsalted butter, cubed into small pieces 1/2 cup old-fashioned rolled oats (not quick cooking) Filling 3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces 1/4 cup granulated sugar 2 tablespoons all-purpose flour --French Vanilla Ice Cream (if desired) METHOD Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside. In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the m...

A wonderful method in which to prepare your Alaskan summer-harvested blueberries that have been frozen, and its combination with peaches to form this decadent cobbles is nothing short of amazing... Servings: (12) Prep: 25 mins. Bake: A total of 30 mins. --(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins) INGREDIENTS: Fruit and berries: 1 (24-oz. jar) Costco peaches, drained 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter --2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture) Cobbler dough: 1 cup all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon kosher salt 1/2 cube cold, unsalted butter, cut in 12 small cubes 3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate) --Topping: --1 tablespoon granulated sugar --1/2 teaspoon cinnamon ...

This fruit salad is colorful, easy, and delicious! What more could one ask for? And you can substitute a variety of fresh fruits, depending on what you prefer and what is in season. The recipe is slightly adapted from Mel's Kitchen Cafe . 1 (20�-ounce) can pineapple chunks, drained well, or about 1 1/2 to 2 cups chopped fresh pineapple 1 (15-�ounce) can mandarin oranges, drained well 1 cup blueberries 1 cup green grapes, halved 1 cup strawberries, quartered Zest from one lime, about 1/2 tablespoon 1 to 2 tablespoons honey 1/2 to 1 teaspoon poppy seeds (optional) Combine the fruit in a serving bowl. Add the lime zest and toss. Drizzle the honey over the fruit and gently mix until the fruit is evenly coated. ...

My favorite homemade granola ingredient combo to date ~ this is a keeper! Yields: (Appx. 4-1/4 cups) Prep: 15 Mins. Bake: 30 Mins. INGREDIENTS 1st -- Pulse in food processor until half its size: 1-1/2 cups old-fashioned oats (not quick cooking) 2nd -- Pulse in food processor until the size of the 'pulsed oats' 1/4 cup whole candied pecans 1/4 cup whole walnuts 1/2 cup shelled sunflower seeds 1/4 cup sliced almonds 1/4 cup dried cranberries  1/4 cup shredded, sweet coconut 3rd -- Final addition: 1/4 cup maple syrup 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 2-*3 tablespoons coconut oil, melted (takes about 40 seconds in the microwave on High) Fine-grain kosher salt, to taste Granola serving options, add: --Milk for cereal --Yogurt and fresh fruit for a layered parfait --Snack-size Ziploc bag for snacking on the go (feel free to add chocolate chips, M&M's, etc.) METHOD Preheat the oven to 300 degrees. Line a 14x17" rimmed baking pan (makes for easier stir...

This delicious and very simple salad dressing comes from my sister Emily. Although the list of ingredients is short, this is very flavorful. I can't believe how good this is. 1 cup canola oil 3/4 cup sugar 1/2 cup red wine vinegar (white or apple cider works too) 2 garlic cloves, minced (I used prepared chopped garlic) 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground black pepper Combine above ingredients and serve. This dressing works well with baby spinach or other greens; fruit such as chopped apple, mandarin oranges, red grapefruit, or seasonal berries; avacado, shredded Monterey Jack cheese, and sugared pecans. For sugared pecans, combine 1 cup nuts and 1 cup sugar with 1-2 tablespoons butter in a saucepan over medium/low heat; cook until sugar melts (watch carefully!)

Minnie Mouse is, of course, one of the most noticeable of Walt Disney's characters, next to Mickey. I was asked to do an edible fruit display for a Minnie Mouse themed birthday! Here's what we came up with! Minnie Mouse Fruit Bowls! 1 round seedless watermelon 1 cataloupe Strawberries Pineapple  (can/cans of  DOLE� chunk) Grapes Blueberries Using a melon baller, scoop out the watermelon and cantaloupe. Cut the other fruit into desired shapes. Combine and fill the watermelon. Secure the cantaloupe halves to the top of the watermelon with toothpicks, and fill with fruit. ~~~~~ Not many people remember the Disney character Willy the Whale. He was an opera singing whale that wanted to sing at the met. There were reports of a mysterious voice singing deep in the sea. It was Willie the Whale! Willie the Whale Take one large oval watermelon and using a template that we downloaded from clip art, carefully carve the watermelon. We started with a square in the top and hollowed out most ...

The hubby and I made this whimsical Birthday "Cake" for a friend. Her daughter contacted me and told me that her Mom really didn't care all that much for cake, so could I make her a cake out of fruit. She sent me a picture as a reference, to let me know what she was looking for in a fruit cake. It also had to be sturdy enough to make the trip to the beach where they are vacationing! The hubby and I went through image after image trying to find just the right designs to make the cake special... after all this lady shares the same name as my Mama... Judy! So, she's pretty special to me anyway! Love you, Judy! I hope your birthday was as special as you are! Have a great time at the beach with your family!!! Have fun and Safe travels! Happy Birthday Judy !!!

Newly created recipe thanks to my neighbor for providing me with fresh rhubarb and my sis Tina for the inspiration. This is guaranteed to be my best recipe to date of the most succulent, moist and flavorful homemade rhubarb cake, ever!  Servings: (9-12) Prep: 15 Mins. Bake: 25 to 30 Mins. INGREDIENTS: 1st Layer: Rhubarb Mixture: 2-1/2 cups chopped fresh rhubarb (about 1/2" pieces; measure after chopping) 1/2 cup dark brown sugar 1 teaspoon freshly squeezed lemon juice 1/4 cup (1/2 stick) 1/2" cold unsalted butter cubed pieces 2nd Layer: Cake Batter: --Wet: 1/2 cup (1 stick) unsalted butter (not margarine), at room temperature 1-1/2 cups granulated sugar 2 large eggs 1/2 cup mayonnaise 2 teaspoons vanilla extract 1-1/4 cups milk --Dry: 1-1/2 cups all-purpose flour 2-1/2 teaspoons double-acting baking powder (or regular) 1-1/2 teaspoons baking soda 1/2 teaspoon salt METHOD: Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside. Spread the rhubarb evenly o...

Or "Salad so easy your kid can make it" No measuring, just dump and stir. This is perfect for a summer barbecue or Sunday dinner. This is what it looks like freshly made when the berries are still frozen. Once the berries thaw and you stir it up, it gets bright pink. It's delicious to eat both ways. 32 oz vanilla yogurt 1 large box vanilla pudding 8 oz container Cool Whip 1 bag frozen raspberries In a large mixing bowl, mix the vanilla pudding powder into the yogurt unit there's no powder lumps. Fold in the Cool Whip and raspberries. It's good right then, even better in a few hours, and sooo good the next day.

Raspberry, cherry, blueberry, wild berry, strawberry... What's the best kind of fruit to top this with?  How about trying 5 different pans to find out?  And invite me over to help sample them!  Home made pie filling or fruit sauce works, too.  Then top each piece individually in the serving plate.  Mmm... Base:        2 cups graham crumbs                  1/4 cup sugar                  1/2 cup melted butter Topping:  1 (8 oz.) pkg. cream cheese                  1 cup powdered sugar                  1 1/2 cups milk               ...

Simple Fresh Fruit Salad Cantaloupe Watermelon Honeydew Melon Strawberries Grapes, Red and Green Granny Smith Apples Gala Apples Pineapple (can/cans of  DOLE� chunk) Mint, optional Simply cut the fruit into bites size chunks and toss. I used  DOLE�  canned pineapple and use part of the juice as a sauce for the salad. If you use apple or a fruit that might brown, quickly toss in the pineapple juice after slicing.

One fabulous dessert that's not too difficult to prepare and is so very, very satisfying! Serves: (6 to 8) Prep: Bake: 45 Mins. INGREDIENTS Pie: 1-1/3 cup granulated sugar 1/2 cup all-purpose flour 3 (14.5 oz. cans) pitted red tart cherries, drained, 2 tablespoons unsalted butter 1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed) Crust topping: 2 teaspoons milk 1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon METHOD Preheat oven to 425 degrees. Set a 9" glass pie plate aside. Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust. In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. C...

A wonderful recipe that's easy to prepare in which I used frozen rhubarb  I thawed beforehand, so you're able to prepare this outstanding dessert year round! Also, feel free to substitute rhubarb for apples using this same par-cooking method. Or, changing it up using stone fruit or berries  without par-cooking prior to baking... Servings: (8 to 10) Prep: 15 Mins. Bake: 50 Mins. INGREDIENTS Filling (Par-cooked before baking) 5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed) 1 teaspoon freshly squeezed lemon juice Batter 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon double-acting baking powder (or regular) 1/2 teaspoon baking soda 1 large egg, beaten 1/2 cup evaporated milk (not sweetened) 1 teaspoon vanilla extract 4 tablespoons (1/2 stick) butter, melted Topping 1/4 cup sugar 1 tablespoon cornstarch 1/2 cup hot water -- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cr...

I've made several batches of jam here in China with my Certo from home.  (Thanks, Paula)  But when a Chinese friend asked me to teach her to make jam, I searched for a pectin-free recipe.  We first made the regular jam, because I knew it would work.  And then later I tried the pectin-free.  And it worked!  It was a little runnier than Certo jam, and kind of sour because of less sugar.  But it was bursting with flavor, a little goes a long ways.  I used end of the season strawberries (they're getting cheaper and cheaper) and lemons from Mrs. Shi.  It made beautiful, dark red jam! Low Sugar Pectin-Free Strawberry Jam 3 cups mashed strawberries 1 1/2 cups sugar juice from 1 1/2 lemons as much of the zest as you like, I grated the peel from 1 lemon Stir lemon juice, zest and sugar together in your pot.  Bring to a boil over medium heat, stirring constantly, until sugar dissolves into a syrup. Remove from heat and stir in the strawberries....

By gently par-cooking the apples beforehand, I've finally solved the problem of apples shrinking as they cook, and therefore this method prevents leaving a gap between crust and apples that have typically collapsed upon cooling... Servings: (8-10) Prep/Par-Cook: 30 Mins. Bake: 65 Mins. INGREDIENTS Almond Crust --(A hearty, darker, and super flavorful crust) 2 cups all-purpose flour --plus extra for rolling 1/2 cup slivered almonds 1 cup cold unsalted butter, cut into 1/2" cubes --plus extra for filling below 1/2 teaspoon fine-grain kosher salt 2 teaspoons light brown sugar 4 to 6 tablespoons cold milk 1 large egg, beaten Filling --(No shrink) 10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fine-grain kosher salt 1 teaspoon freshly squeezed lemon juice 1 teaspoon vanilla extract 2 tablespoons corn ...

Top layer: Lemon jello, pineapple, pears Middle Layer: Sweet creamy mixture Bottom Layer: Lemon jello, pineapple, peaches Servings: (8 to 10) Prep: 15 Mins. Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs. INGREDIENTS: 2-Layer Jello-Fruit Mixture: 2 (3 oz. boxes) fat-free lemon jello, divided 2 cups boiling water, divided 1 15 oz. can peaches in light syrup, drained (reserve juice) 1 15 oz. can pears in light syrup, drained (reserve juice) 1 20 oz. can crushed pineapple, drained (reserve juice) --[Note: Overall, you'll only be using 1 cup of reserved fruit juice) Middle Creamy Layer Mixture: 1/2 cup sour cream 1/2 cup mayonnaise 2 teaspoons agave (or 1 tablespoon honey) METHOD: In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve. In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve. Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different dra...

I've taken a bit of a break from blogging the past few months and really haven't tried any new recipes for awhile. Work has been extra busy, and it has been the hottest summer on record here, which saps my energy to some extent for both cooking and blogging. But this is a terrific recipe to come back with. I tried buttermilk panna cotta (an Italian custard) at a local restaurant (Pizzeria 712) a month or two ago and fell in love with it. I relish the simplicity of the preparation and presentation, the creamy texture, and the pairing with fresh fruit. Now that I've tried it, I will make this again and again. 1 1/4 cups heavy cream 1/2 cup sugar 1 tablespoon powdered gelatin 1 1/2 tablespoons cold water 2 cups buttermilk 1 teaspoon vanilla extract In a saucepan over low heat, combine the cream and sugar. Stir and allow to heat until about 90 degrees, or just warm to the touch. While mixture is heating, bloom the dry gelatin in cold water (meaning that you sprinkle the dry gel...

I at first served this fresh salad as is, then later with a dollop of yogurt. I found both methods to be incredibly delicious.... Serves: (8 to 10) Bearrs Seedless Limes were used  in this recipe from my indoor dwarf citrus tree... Prep: 15 Mins. Stand: 15 Mins. INGREDIENTS Dressing: 1 tablespoon honey 6 mint leaves, finely sliced 1 tablespoon freshly squeezed lime juice Fresh Fruit: 1 mango, peeled and chopped 1 papaya, peeled and chopped 1 gala apple, cored and chopped 1 granny smith apple, cored and chopped 2 cups whole red seedless grapes 6 whole strawberries, sliced 1-1/2 cup pineapple, chopped Garnish: -Sprig of whole mint leaves METHOD In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

Confession. I haven't made this recipe myself, but I have eaten the end result. My neighbors, Joe and Lisa Nielsen, gave me a jar of this delicious concoction, and I HAD to have the recipe! This is so delicious on homemade bread or toast! I'm going to have to make a batch of this sometime soon. It doesn't look hard at all. The original recipe comes from MCP, a manufacturer of pectin. 3 1/4 cups prepared fruit (buy about 2 quarts fully ripe strawberries) 1/4 cup fresh lemon juice 1 box pectin 1 cup corn syrup 4 1/2 cups sugar, measured into separate bowl Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Crush strawberries thoroughly, one layer at a time. Measure exactly 3 1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes, or until sugar is completely dissolved and no lon...