Electing some great tastes for winter

smcclanahan

We used the election process as a teachable moment for our children recently. Trying to explain the process from start to finish wound up being a challenge. But through all of the technical teaching, I tried very hard to drive home the big point in the election process. We are so very fortunate to live in a country where we have the right and privilege to have a voice in the election of our leaders. I just hope that in some small way they understand that point and value it always.

Over the past few weeks I have received these recipes and was waiting for just the right week to share them. I think they sound really good and look forward to trying these recipes with my family very soon.

Gingerbread with Orange Sauce

1 cup all-purpose flour

1/4 cup molasses

1/4 cup hot water

2 tablespoons packed brown sugar

2 tablespoons shortening

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 egg white

Frozen reduced-fat whipped topping, thawed, if desired

For the orange sauce:

3 tablespoons sugar

1 tablespoon cornstarch

1 cup water

1 tablespoon finely shredded orange peel

1 tablespoon orange juice

Heat oven to 325 degrees. Spray loaf pan, 8.5 by 4.5 by 2.5 inches, with nonstick cooking spray. Beat all ingredients except whipped topping and orange sauce in medium bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with whipped topping and orange sauce. Yield: 8 servings.

Orange sauce:

Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in orange peel and orange juice. Serve warm or cool.

Lemon Fluff Pie

1 (3-ounce) package lemon-flavored gelatin

1 cup boiling water

1/2 cup cold water

8 ounces lemon-flavored yogurt

8 ounces frozen whipped topping, thawed

1 preformed graham cracker pie crust

Combine gelatin and boiling water, stirring until gelatin dissolves. Add cold water. Chill until the consistency of unbeaten egg white. Fold in yogurt and whipped topping; pour into graham cracker crust. Refrigerate until firm. Yield: one 9-inch pie.

Chocolate Orange Ooze Cupcakes

8 ounces cream cheese, softened

1 egg

1/3 cup sugar

Yellow and red food coloring

1 package chocolate cake mix

Prepare cake mix as directed on box for cupcakes, until it comes to baking. To make filling: Combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Bake at 350 for approximately 25 minutes.

Pineapple Limeade

1/2 cup sugar

3 cups pineapple juice

1/2 cup lime juice

1 liter sparkling water, chilled

Lime slices, if desired

Mix sugar and juices in large plastic or glass pitcher. Refrigerate until chilled.

Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices. Yield: 8 servings.

Fruity Rice Pudding

Nonstick cooking spray

2 (5.5-ounce) packages rice pudding mix with raisins and spice

3 cups whole milk

1/2 cup snipped dried apricots or snipped dried cherries

2 tablespoons butter or margarine, softened

1/3 cup pecans or almonds, toasted

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the rice and seasoning packets from rice mixes, milk and apricots. Stir in butter until combined. Cover and cook on low-heat setting for 2 hours or until rice is tender. Remove liner from cooker, if possible, or turn off cooker. Stir. Let stand, uncovered, about 30 minutes to cool slightly before serving. To serve, stir well and spoon into dessert dishes. Top with toasted nuts. Makes 8 servings. To toast nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.

Orange Pudding Cake

3 large eggs, separated

1 cup sugar

1 1/2 cups milk

1/2 teaspoon grated orange peel

1/3 cup orange juice

1/3 cup all-purpose flour

1 teaspoon vanilla

Whipped cream, optional

Chocolate shavings, optional

In a large bowl, beat egg whites until foamy. With beater on high speed, gradually beat in 1/4 cup sugar until stiff, moist peaks form; set aside. In a small bowl, beat egg yolks until thick. Stir in milk, grated orange peel, and orange juice. Add remaining 3/4 cup sugar, flour, and vanilla; beat just until smooth. Add yolk mixture to beat whites; fold gently just until blended. Pour into a 9-inch quiche dish or a 10-inch pie dish. Set dish in slightly larger baking pan in a 350 degree oven. Pour about 1 inch of boiling water into outer pan. Bake until center of pudding appears set when gently shaken, about 35 minutes. Serve warm or cool. Garnish with whipped cream and/or shaved chocolate. Serves 8.

Raspberry Fudge Pudding Cake

2 (10-ounce) packages frozen red raspberries in syrup, thawed

1/2 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

1 teaspoon baking powder

2 tablespoons butter, softened

1/2 cup packed brown sugar

1 teaspoon vanilla

1/4 cup milk

1/3 cup packed brown sugar

2 tablespoons unsweetened cocoa powder

Sweetened Whipped Cream, recipe below

Vanilla ice cream, optional

Preheat oven to 350 degrees. Drain thawed berries, reserving 3/4 cup syrup. Set aside. In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set aside. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the vanilla; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition. Spread batter in a greased 2-quart square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup on top. Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter. Bake about 40 minutes or until wooden toothpick, inserted about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire rack. Serve warm with sweetened whipped cream or ice cream.

Sweetened Whipped Cream:

In a small chilled mixing bowl combine 2/3 cup whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat.

I hope you enjoy these recipes and it will inspire you to send in some of your favorite recipes.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.