Mini Fruit Pizzas -- A NOVEL IDEA!

Sugar cookie dough patted into a large pizza pan and topped with frosting and fruit has been popular for quite a while. But our great niece Shirley introduced us to mini fruit pizzas when she made them for her sister Joy’s graduation. We loved the idea so much that we recently made them with Shirley and Joy’s cousins.

Shirley used her favorite cookie recipe – one from her grandmother. Her mom sent me the recipe that I’ve attached below, but your favorite recipe will do. Shirley also used a cream cheese frosting  for the graduation cookies but her mom said they often use a butter cream icing with the cookies. I’ve also added their buttercream frosting. I used cream cheese frosting on ours

Shirley decorating cookies with brother Mason in the backroom on their restaurant, Munch, in Akron, CO 

Great nephew Aiden and niece Adrianna making mini fruit pizzas in our kitchen. 

  

Mini Fruit Pizzas

Ingredients:

Sugar Cookie Dough – use recipe below or check out others on our cookie index

Cream Cheese or Butter Cream Frosting  

Fruit: Strawberries & Blueberries / Shirley added raspberries. Kiwi would also be in interesting addition.

 

Explanations:

• I made the sugar cookies ahead and froze them.
• Made the frosting a couple of days ahead.
• Shirley, with the help of her brother (and aunt & uncle), frosted the cookies and added the fruit right before Joy’s party. I opted to make it a Cookie Decorating Party — setting out the cookies, frosting, spreaders and fruit . . . so everyone could decorated their own. 

 

Cookie and frosting recipes  from Shirley & Joy's grandmother.

Strawberry Cake Roll

The summertime cake is light, laden with strawberries and a great way to celebrate a birthday! 

Strawberry Cake Roll

Cake

5 egg yolks room temperature

2 tablespoons vegetable oil

3 tablespoons milk

1 teaspoon vanill

1 cup granulated sugar divided

1 tablespoons lemon zest

¾ cup all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon salt

4 egg whites room temperature

 

Filling

1 (8 oz. pkg.) cream cheese, softened

4 tablespoons butter, softened

1 cup powdered sugar

2 teaspoons maple syrup

1 teaspoon vanilla 

!/2 cup finely diced  strawberries

 

Garnishing &/or Serving

Additional Strawberries (could also include blueberries, etc. 

Fresh Mint 

Ice Cream or Sweetened whipped Cream

1. Preheat oven to 350°F
2. Cake: Spray a 12x17-inch rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
3. In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest if using.
   
4. In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
5. Stir dry ingredients into the wet just until combined.
6. In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
   
7. Fold egg whites into the batter until fully incorporated.
   
8. Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.

   

   Cake batter ready to go into the oven. 

   
   
9. Filling: Using an electric mixer, beat the cream cheese, powdered sugar, maple syrup and butter. until light and fluffy. 
10. Spread filling over cooled cake evenly, leaving about 1/2 inch on the border. Sprinkle with strawberries.
    
11. Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
    

    
12. Once rolled, position the seam so it is on the bottom; sprinkle with a little extra powdered sugar and then wrap the cake with plastic wrap and chill in refrigerator for about 1 hour. Or, cover and freeze if preferred. 
13. Once chilled, unwrap the roll. Cut ends with a sharp knife. Dust with confectioner's sugar and top with strawberries and fresh mint. Serve with ice cream or sweetened whipped cream.

Recipe without photos . . .Strawberry Cake Roll

Cake

5 egg yolks room temperature

2 tablespoons vegetable oil

3 tablespoons milk

1 teaspoon vanilla

1 cup granulated sugar divided

1 tablespoons lemon zest

¾ cup all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon salt

4 egg whites room temperature

 

Filling

1 (8 oz. pkg.) cream cheese, softened

4 tablespoons butter, softened

1 cup powdered sugar

2 teaspoons maple syrup

1 teaspoon vanilla 

!/2 cup finely diced  strawberries

 

Garnishing &/or Serving

Additional Strawberries (could also include blueberries, etc. 

Fresh Mint 

Ice Cream or Sweetened whipped Cream

1. Preheat oven to 350°F
2. Cake: Spray a 12x17-inch rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
3. In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest if using.
4. In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
5. Stir dry ingredients into the wet just until combined.
6. In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
7. Fold egg whites into the batter until fully incorporated.
8. Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
9. Filling: Using an electric mixer, beat the cream cheese, powdered sugar, maple syrup and butter. until light and fluffy. 
10. Spread filling over cooled cake evenly, leaving about 1/2 inch on the border. Sprinkle with strawberries.
11. Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
12. Once rolled, position the seam so it is on the bottom; sprinkle with a little extra powdered sugar and then wrap the cake with plastic wrap and chill in refrigerator for about 1 hour. Or, cover and freeze if preferred. 
13. Once chilled, unwrap the roll. Cut ends with a sharp knife. Dust with confectioner's sugar and top with strawberries and fresh mint. Serve with ice cream or sweetened whipped cream.

 

 

Marie Fiebach’s Almond Cake with Strawberries and Cream as featured in KANSAS! Magazine & on KAKE-TV

The latest 2021 issue of KANSAS! Magazine (VOL 77 / Issue 2) features an article titled “The Cooking Shows”. It includes info about Kansas produced cooking shows—both past and present. Marie Fieback who appear on KAKE-TVevery Monday with her  “Feed Your Family Tonight” show was featured in both the story and the photo shoot. She provided the recipe that was included in the article, describing her cake as being very dense, “It has the texture of a really good brownie or blondie with crisp edges and chewy interior. A small sliver is all you need because it is very rich.” She suggests pairing it with strawberries and whipped cream for a taste of springtime.

Photos for the story were taken by Justin Leister.
Above: Marie's Almond Cake
Below: Marie in her home kitchen where she has been taping since COVID.

The inspiration for this story and a bit of Kansas 

TV history follows the recipe.

 

Marie Fiebach’s Almond Cake with Strawberries and Cream  Yield: 1 nine-inch round cake; 12 to 16 servings 

1 pound fresh strawberries, hulled and sliced

1 1/4 cups granulated sugar plus 3 teaspoons, divided

3 tablespoons slivered almonds

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 teaspoon almond extract

1 teaspoon vanilla 

1/4 teaspoon salt

2 large eggs

1 1/2 cups all purpose flour

Cooking spray

Whipped cream for serving

1. MACERATE THE STRAWBERRIES: In a medium bowl, mix sliced strawberries with 2 teaspoons of sugar. Leave at room temperature for 1 to 2 hours, then refrigerate.
2. FOR THE CAKE: Preheat the oven to 350 degrees Fahrenheit.
3. Place slivered almonds on a microwave safe plate and microwave on high for 2 minutes. Stir. If they are not starting to brown, microwave up to 1 more minute in 20 second intervals until just beginning to brown. Set aside.
4. In a medium bowl, mix melted butter, 1 1/4 cups sugar, almond extract, vanilla, and salt. Add eggs and mix well. Add flour and mix until incorporated. Do not over mix.
5. Prepare a 9-inch round cake pan, by spraying with cooking spray, lining with parchment paper, and spraying over the parchment paper.
6. Pour the cake batter into the prepared cake pan. Sprinkle it with toasted almonds and a final teaspoon of sugar. Bake at 350 degrees F. for 30 to 35 minutes until the edges are golden brown and the top is starting to brown.
7. Let the cake cool for 10 minutes in the pan, then run a knife around the edge of the cake and invert onto a plate. Remove the parchment paper and then flip the cake over onto a cake plate or cutting board so the almonds are back on top. 
8. Cut into 12 to 16 slices and top each slice with macerated strawberries and whipped cream.  

The cooking show story was actually inspired by ESTHER WOMER who hosted a daily cooking show on KARD-TV from 1957-58. Her daughter, my Chi Omega sorority sister, Sally Women Lankas shared the story of her amazing mom who balanced work and family. After feeding her family a home-cooked breakfast, Esther would prep for he daily show, shop for groceries and then carry it  all into the Wichita station where she would then set up for her “Food Fiesta” segment. She did all this clad in the latest fashions and her trademark high heels! 

Although no photos of Esther appeared in the article, these are a few from Sally’s collection that she did share with me. 

Above: Fashionably dressed Mrs. Womer demonstrating the finer points of outdoor
grilling on KARD-TV's “Food Fiesta” segment. Circa late 1950s.
Below left: Mrs. Womer on-the-set with one of the TV station's sponsors.
Below right: Mrs.Womer at home with her husband in their Wichita kitchen.

 

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

Dark Chocolate Strawberry VALENTINE Pops!

Just in time for Valentine's Day -- a healthy treat! 

Dark Chocolate Strawberry VALENTINE Pops

Note about amounts – 3 (16 oz.) pkgs. of strawberries yielded 75 pieces of fruit; it took 2 (12 oz.) pkgs. of dark chocolate chips & most of a 28 oz. box of granola with nuts to coat the strawberries

Large fresh strawberries  

Thin flat popsicle sticks

Dark chocolate chips

Granola with nuts – place in a plastic bag and crush large clumps if needed

Wax paper (on hand)

Valentine-themed cupcake liners 

1. Remove greenery from strawberry top; insert popsicle stick in pointed end of strawberry.
   
   
   
   
2. Temper chocolate (Stove-top Method: Place ¾ of the chocolate chips in a double boiler. Heat on low until about melted. Remove from heat and stir in additional chips. Microwave Method: Place ¾  the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir in additional chips.)
   
3. Dip about ½ to 1” of the wide end of strawberry in tempered chocolate and then in a bowl of granola; place on wax paper and allow to set.
   
4. Transfer each Fresh Strawberry Pops to a Valentine-theme cupcake liner.
   

Recipe without the photos . . .

Dark Chocolate Strawberry VALENTINE Pops 

Note about amounts – 3 (16 oz.) pkgs. of strawberries yielded 75 pieces of fruit; it took 2 (12 oz.) pkgs. of dark chocolate chips & most of a 28 oz. box of granola with nuts to coat the strawberries

Large fresh strawberries  

Thin flat popsicle sticks 

Dark chocolate chips 

Granola with nuts – place in a plastic bag and crush large clumps if needed

Wax paper (on hand)

Valentine-themed cupcake liners 

1. Remove greenery from strawberry top; insert popsicle stick in pointed end of strawberry.
2. Temper chocolate (Stove-top Method: Place ¾ of the chocolate chips in a double boiler. Heat on low until about melted. Remove from heat and stir in additional chips. Microwave Method: Place ¾  the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir in additional chips.)
3. Dip about ½ to 1” of the wide end of strawberry in tempered chocolate and then in a bowl of granola; place on wax paper and allow to set.
4. Transfer each Fresh Strawberry Pops to a Valentine-theme cupcake liner.

Fruit Salad Christmas Tree -- fun, festive & nutritious!

  This is the fruit salad I put together for USD 435's Parents as Teachers holiday  
  meal . . . 

Fruit Salad Christmas Tree
Halos or clementines, peeled and divided into segments
Strawberries, hulled and cut in half
Apples, cored and sliced thin (dip in lemon juice to prevent browning)
Kiwi, peeled and cut into slices
Grapes, cut in half
A couple of cinnamon sticks
1 star anise
Fresh mint
Celery Seed Dressing

This is the way I assembled the fruit salad. (Vary amount and types of fruit to suit your own needs.)

1. Create a base with the orange segments. I stacked them a couple of layers high.
2. Add a second layer of strawberries; taper this layer to begin narrowing the tree, as shown above. Each subsequent layer should continue to taper to ultimately form a triangle shape.
3. At this point, I just left a space for the apples as I wanted to add them at the last minutes. (I assembled the rest of the salad several hours in advance of the party.)

   

   I also went ahead and added some grape decorations to the fruit on the platter and cut some extra (which are located near the top of the platter) to add to the apple section).

4. Add a layer of kiwi slices.
5. Add grape decorations to the "tree."
6. Add cinnamon sticks to the bottom of the tree to create a tree trunk.
7. Add a star anise to the top for the "star."
8. Tuck a few springs of mint into the "tree."
9. Drizzle fruit lightly with Celery Seed Dressing.

Forgotten Torte — a dessert that you will NOT forget!

Forgotten Torte is literally that — a 

whipped egg white mixture that's placed inside a very hot oven. The oven is then turned off and the torte is forgotten for a couple of hours or more! The soft meringue is then the basis for toppings such as fresh berries with whipped cream, or ice cream and praline or chocolate sauce. YUM!

Forgotten Torte

4 large egg whites

3/4 teaspoon vanilla

Dash of almond extract

1 cup granulated sugar

1/2 teaspoon cream of tartar

Pinch salt

1. Set oven at 450°. 
2. Beat egg whites until fluffy. 
   
3. Add 3/4 teaspoon vanilla and dash of almond extract. 
4. Add cream of tartar and  sugar, 2 tablespoons at a time, making sure that the sugar is thorougly incorporated and that stiff peaks have formed.
   
5. Pour into greased pie plate or oblong cake pan. 
6. Put in oven and and turn off ; leave for a couple of hours or more. 

Fruit-filled Torte – top torte with sweetened whipped cream and berries that have been allowed to macerate in sugar (add sugar to berries allowing them to create their own syrup). Add toasted almonds if desired.

Forgotten Torte topped with whipped cream, macerated strawberries, blackberries and blueberries, and garnished with toasted almonds and a sprig of mint. 

Ice Cream filled Torte – top torte with ice cream; top with your favorite sauce and toasted nuts.

Recipe without photos . . .

Forgotten Torte

4 large egg whites 

3/4 teaspoon vanilla

Dash of almond extract

1 cup granulated sugar

1/2 teaspoon cream of tartar

Pinch salt

1. Set oven at 450°. 
2. Beat egg whites until fluffy. 
3. Add 3/4 teaspoon vanilla and dash of almond extract. 
4. Add cream of tartar and  sugar, 2 tablespoons at a time, making sure that the sugar is thorougly incorporated and that stiff peaks have formed.
5. Pour into greased pie plate or oblong cake pan. 
6. Put in oven and and turn off ; leave for a couple of hours or more. 

Fruit-filled Torte – top torte with sweetened whipped cream and berries that have been allowed to macerate in sugar (add sugar to berries allowing them to create their own syrup). Add toasted almonds if desired.

Ice Cream filled Torte – top torte with ice cream; top with your favorite sauce and toasted nuts.