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    Baked Apples and Pears with Almonds

    By The American Heart Association This delicious dessert uses a small amount honey and the natural flavors of seasonal apples and pears to satisfy any sweet craving without the guilt. Ingredients: 4 small Granny Smith or Golden Delicious apples and/or pears (can also substitute any variety of apple as available or… More

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    No-Bake Pumpkin Cheesecake

    Ingredients:
    Crust:
    30 Graham Crackers
    5 tbsp melted Butter
    2 tbsp Sugar
    Filling:
    16 oz softened Cream Cheese
    1/2 cup Sugar
    1/2 cup Brown Sugar
    15 oz Pumpkin Puree
    1 tsp Vanilla
    1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
    16 ounce Cool Whip
    Instructions:
    Crush graham crackers in food processor.
    Add melted butter and sugar and pulse to incorporate.
    Press mixture into bottom and partially up the sides of a springform pan.
    Refrigerate at least 30 minutes to firm.
    In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
    Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
    Fold pumpkin mixture into whipped cream.
    Spread evenly into crust.
    Refrigerate at least 2-3 hours before serving.
    Garnish with additional whipped topping if desired. More

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    Caramel Apple Crumble Tart

    Ingredients:
    1 pie crust (ready-made)
    3 Granny Smith apples, chopped
    Caramel topping
    Crumb:
    1/4 cup cold butter
    1/2 cup light brown sugar
    1/2 cup flour
    Instructions:
    Preheat oven to 400°
    Line tart pans with crust, pinching along the rim to form the crust. Pile the sliced apples in the crust evenly. Drizzle with caramel.
    In another bowl, using a pastry cutter or fork, cut the cold butter, brown sugar and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of apples. Drizzle with caramel again.
    Bake for 30 minutes until top is lightly browned and the crust is golden.
    Allow to cool before enjoying.
    To watch the video, click here. More

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    Deep-Fried Twinkies Recipe

    By George Geary | Certified Culinary Professional
    The State Fair of Texas was the first to offer this decadent treat.
    Makes 6 Twinkies
    Supplies:
    Dutch Oven
    Candy/Deep fry thermometer
    Skewers (6)
    Baking sheet, lined with parchment paper
    Paper towels
    Ingredients:
    6 Twinkies
    3 cups of all-purpose flour
    3 tablespoons of granulated sugar
    3 teaspoons of baking powder
    1 teaspoon of baking soda
    3/4 teaspoon of sea salt
    1 cup of buttermilk
    1/2 cup of whole milk
    3 large eggs
    3 tablespoons of unsalted butter, melted
    Canola oil
    Confectioner’s sugar
    Directions:
    Skewer each Twinkie and place on a baking sheet lined with parchment paper. Freeze for 2 hours.
    Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
    In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter. Pour into the flour mixture and blend until smooth.
    In a Dutch oven, heat 2 inches of Canola oil over medium heat to 375 degrees Fahrenheit.
    Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color—about 4-6 minutes.
    Drain on paper towels, then dust with confectioner’s sugar.
    Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.

    ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
    George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
    For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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    Banana Split Berry Yogurt Parfaits

    By The American Heart Association
    This Simple Cooking with Heart simple but indulgent-tasting banana split recipe might become your new favorite dessert.
    Ingredients:
    2 6-ounces packaged, fat-free pineapple yogurt
    1 cup sliced strawberries OR 1 cup mixed berries
    1 large banana (about 1 cup sliced)
    1/4 cup low-fat granola (4 Tbsp)
    1 tablespoon cocoa (unsweetened)
    1 tablespoon confectioner’s sugar
    2 tsp hot water
    Directions:
    To assemble parfaits, in small dish, layer about 1/3 cup yogurt, 1/4 cup sliced strawberries, 1/4 cup sliced bananas and sprinkle with 1 tablespoon granola.
    In small cup, stir together cocoa, confectioners’ sugar and hot water until smooth. Drizzle 1 teaspoon over each parfait.
    Quick Tips:
    Keep it Healthy: Yogurt can be a delicious, healthier substitute for ice cream or whipped cream in any recipe.
    Tip: Instead of fresh berries you can substitute 1 cup frozen mixed berries, thawed.
    Substitute any flavor of nonfat yogurt you enjoy.
    Nutritional Information:
    Calories: 157 Per Serving
    Protein: 6g Per Serving
    Fiber: 2g Per Serving
    Cost Per Serving: $1.24
    To learn more about the Banana Split Berry Yogurt Parfaits Recipe from the American Heart Association, click here. More

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    Funnel Cake with Berries

    By George Geary | Certified Culinary Professional
    Makes 6 to 10 Funnel Cakes
    Supplies: 
    Electric mixer
    Stockpot
    Medium saucepan
    Candy/deep fry thermometer
    Pastry bag
    Wire rack
    Ingredients:
    Funnel Cakes
    6 tablespoons of unsalted butter, cut into small pieces
    1 cup of water, cool
    1/2 teaspoon of sea salt
    1/2 teaspoon of granulated sugar
    1 1/2 cups of all-purpose flour
    3 large eggs
    2 large egg whites
    Canola oil
    Confectioner’s sugar
    Berry Topping
    Makes 2 cups
    1 quart of fresh berries (strawberries, raspberries, blueberries, blackberries)
    1/2 cup of granulated sugar
    A pinch of sea salt
    Directions:
    For Funnel Cakes
    Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil, then remove from heat and quickly stir in the flour.
    Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy, floury taste.
    Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam has subsided, then add the eggs and egg whites, one at a time, until each is incorporated and a batter is formed.
    Pour 3 inches of oil into a stockpot and heat to 350 degrees Fahrenheit.
    Place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
    Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or 2 smaller funnel cakes at a time.
    Fry the cakes until puffed up and golden (they will triple in size), 3-5 minutes, flipping every 30 seconds or so.
    Drain the cakes on a rack and cool slightly, then sprinkle with confectioner’s sugar and Berry Topping.
    For Berry Topping
    In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.
    Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.
    ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
    George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
    For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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    Orange Mango Granita Recipe

    By Juicy Juice Add style to your next summer gathering with this tropical recipe for Orange Mango Granita. Infused with an exotic combination of fresh mangos and orange tangerine juice, this icy treat is a delicious way to keep guests cool. With its delicate crystallized texture, this luscious dessert is sure to be a summertime […] More