Raspberry Cheese Pie

1 package (8 oz) cream cheese, softened,
1/2 c. sour cream
1/3 c.sugar
2 large eggs
1 unbaked 9-inch pie shell
20 oz. frozen raspberries,thawed
1 x water
3 Tb. cornstarch
1/2 c. whipped cream

Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell.

Bake at 375 degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour in the
refrigerator.

Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan.

Cook, over medium heat, stirring constantly, until the mixture comes
to a boil. Cook for 1 minute more. (Mixture will be very thick.)

Remove from the heat and stir in the raspberries, then cool to room
temperature.

Fold the whipped cream into the cooled raspberries and spread the
mixture over the chilled cream cheese layer.

Chill for an additional 2 to 3 hours before serving.

Walnut-Pear Sour Cream Cake

1 c. chopped walnuts
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. flour
2 medium pears, peeled, cored and sliced
2 tsp. lemon juice
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 (8 oz) carton sour cream
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease a 9 inch springform pan or
9x9x2 inch baking pan. Combine the cup nuts, brown sugar and cinnamon.
Topping: Cut the 1/2 cup butter into 1/3 cup flour to make coarse crumbs.
Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside.
In a medium bowl, combine 1 3/4 cup flour, baking soda, powder and salt;set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer for 30 seconds.
Beat in sugar and vanilla. Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream, alternately to batter.
Beat at low speed after each addition until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears on top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping. Bake 10 minutes.
For a chunkytop, use 1/2 cup more nuts.
Bake 45-50 minutes more or until a wooden toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove side of springform pan, if using.
Cool at least 1 hour.
Serve warm with whipped cream, if desired. Serves 12.

From the Inn at Poplar Corner cookbook

Crab Souffle

1 lb. crab meat or imitation crab, chopped in small pieces
1. c. chopped celery
1 small onion, grated
2 tsp. prepared mustard
1/2 c. mayonnaise
Dash tabasco
Dash lemon juice
12 slices bread, cubed
2 c. grated sharp cheddar cheese
8 eggs, beaten
2 c. milk
1 Tb. sherry

In a large bowl, combine the first 7 ingredients.
In a blender, combine eggs, milk and sherry; add to crab mixture.
Mix in bread and cheese.
Pour into a well greased 9 x 13 baking dish; cover and refrigerate
for at least one hour or overnight.
Set dish in pan of hot water.
Bake at 350 degrees for 1 hour.
Makes 12 servings.

From the Inn at Poplar Corner Cookbook

Pork Chops with Pear and Ginger Sauce

Four 4 oz. boneless pork chops, 1/2 inch thick, trimmed
Salt and freshly ground pepper to taste
2 tsp. canola oil
3 Tb. cider vingar
2 Tb. sugar
2/3 c. dry white wine
1 c. reduced sodium chicken broth
1 firm, ripe pear (Bocs or Anjou) peeled, cored and cut
lengthwise into eighths
One 1 1/2 inch long piece of fresh ginger, peeled and cut
into julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 tsp. cornstarch mixed with 2 tsp. water

Season pork with salt and pepper. Heat oil in a large nonstick skillet
over medium high heat.
Add pork and cook until browned and just cooked through, 2-3 minutes per side.
Transfer to a plate and keep warm.
Add vinegar and sugar to the pan; stir to dissolve the sugar.
Cook over medium-high heat until the syrup turns dark amber, 10-20 seconds.
Pour in wine. Stand back as the caramel may sputter.
Bring to a simmer, stirring.
Add broth, pears and ginger; bring to a simmer.
Cook, uncovered, turning the pears occasionally, for 5 minutes.
Add scallions and cook until pears are tender, about 2 minutes longer.
Add the cornstarch mixture and cook, stirring, until slightly thickened.
Reduce heat to low and return the pork and accumulated juices to the pan;
turn to coat with the sauce. Serve immediately.
Makes 4 servings.

Laci's Lavender Cookies

In Memory of Laci and Connor. May you rest in peace.

5/8 c. butter
1/2 c. white sugar
1 egg
1 Tb. lavender flowers
1 1/2 c. all purpose flour

Optional for decorating:
1/2 c. colored sugar
1 Tb. lavender flowers

Preheat oven to 325 degrees. Cream together butter and sugar.
Beat egg and blend into the butter and sugar.
Mix in lavender flowers and flour.
Drop by teaspoonfuls on a cookie sheet.
Bake 15-20 minutes or until golden brown.
Remove cookies to cooling rack.
Sprinkle with colored sugar and lavender flowers, if desired.

Praline Pecan Cheesecake

CRUST:
1 pkg. butter cake mix
1/2 c. butter

FILLING:
3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsley crushed

TOPPING:
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.

Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)

In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.

In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.
16 servings.

Honey Pecan Chicken

1/4 tsp. salt
1/4 tsp. pepper
4 (6 oz.) skinned chicken breast halves
8 (4 oz) skinned chicken drumsticks
1/4 c. honey
2 tb. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (= 4 cups uncrushed)
1/2 c. finely chopped pecans

Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika and garlic powder
in a small bowl and stir well.
In another bowl combine crushed cornflakes and chopped pecans.
Brush both sides of chicken with honey mixture,
then dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated
with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400 degrees for 40 minutes or until done.

This recipe is from Cooking Light Magazine and kids love it!

Blueberry Orange Pecan Bread

4 eggs
1/2 c. milk
1 c. orange juice
2/3 c. vegetable oil
4 tsp. grated orange rind
4 c. flour
1 c. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg
1 c. chopped pecans
2 c. blueberries

Combine eggs, milk, juice and oil.
Add and quickly mix together with flour,
sugar, salt, baking powder, nutmeg and pecans
(may be a few lumps).
Fold in blueberries gently.
Bake in 3 greased loaf pans at 325 degrees for 55-60 minutes.
Yields 2 loaves.

From the Inn at Poplar Corner Cookbook

Butter Pecan French Toast

3/4 c. butter
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
12 eggs
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Whole pecans

Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.

From the Inn at Poplar Corner Cookbook

Baked Brie

1 round of Brie (or a wedge)

Peel the rind off and top with seedless raspberry jam
(or any other flavor) and chopped pieces of bacon.
Bake at 350 degrees for 15 minutes or until gooey.
Serve with stone crackers or gingersnaps.

Raspberry French Toast

1 loaf french bread, cubed
1 Tb. cinnamon
1 stick butter
12 eggs
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar

Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.

From the Inn at Polplar Corner cookbook

Baked Pears

3 (29 oz.) cans pear halves
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces

Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.

From the Inn at Poplar Corner cookbook

Raspberry Cream Cheese Coffeecake

2 1/4 c. all purpose flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds

Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.

In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.

Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.

This is very popular whenever I make it.

From Pillsbury and the Inn at Poplar Corner Cookbooks

Italian Wedding Cake

Cake:
1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla

Icing:
2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip

Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.
Chill.

Icing:
Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.

Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook

Chocolate Chip Treasure Cookies

1 1/2 cup graham cracker crumbs
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts

Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.

Coconut Cookies

2 2/3 c. coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. slivered almonds

Mix coconut, sugar, flour and salt.
Sir in egg whites, almond extract and slivered almonds.
Drop by teaspoonfuls onto lightly greased cookie sheet.
bake at 325 degrees for 15-20 minutes or until edges are brown.
Remove from cookie sheet immediately.

Chicken Saltimbocca

6 (3 oz) chicken cutlets, pound to evenly flatten
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice

Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper.
In a small bowl, toss the spinach with 1 tablespoon of the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown bits off the
bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium.
Cover and simmer until the chicken is just cooked through, about 8-10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.


From the Food Network

New England Cranberry Spread

16 oz. cream cheese, softened
1 c. Craisins sweetened dried cranberries
2/3 c. maple syrup
1/2 c. chopped pecans

Combine ingredients in medium mixing bowl,
and using an electric mixer, beat until smooth.

Refrigerate overnight. Serve with crackers.

Pecan Cranberry Spread

1/2 c. cream cheese, softened
1/4 c. chopped pecans
1/4 c. dried cranberries
1/8 c. orange juice concentrate

Using an electric mixer,
beat the cream cheese at medium speed until soft and fluffy.
Transfer to a small bowl, add remaining ingredients and stir to combine.
Cover with plastic wrap and refrigerate until flavors blend,
at least 30 minutes.
Serve cold with crackers.
Yield: 1 cup

Raspberry Cobbler

1 qt. raspberries
1/3 c. sugar
1/4 c. butter, softened
1/3 c. flour
1/3 c. brown sugar
3/4 c. rolled oats

Preheat oven to 350 degrees.

Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.

In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.

Bake for 30 minutes or until lightly browned. Serve hot.