Back in 1905 in San Francisco, a young boy 11 years old named Frank Epperson wanted to make soda pop, and mixed soda powder with water. He used a stick to stir his invention, and then turned his attention to other things. The drink was left on the porch all night, and Frank discovered it the next day; it was frozen solid with the stirring stick still inside thanks to overnight record low temperatures.

Eighteen years later, Frank remembered the incident and decided to introduce his invention at Neptune Beach in California. His frozen treat was an instant success, so he patented his idea. He originally called his invention the "Eppsicle" but eventually his children convinced him to change the name to "Popsicle." Some also referred to the frozen treat as an "ice lollipop."

While Epperson’s invention was well received by the public, it did not bring the instant monetary success he hoped for to rescue him from his struggles in the real estate business.

Epperson partnered his Popsicle Corporation with the Loew Movie Company who handled the sales and marketing of the product. He only held the patent from 1924 to 1929 before selling it; he was flat broke and liquidated all of his assets for cash even though he had earned royalties for 60 million Popsicle sales.

Frank sold his Popsicle rights to Joe Lowe Company of NY. The treat then sold for five cents and was made using birch sticks. Popsicle sticks are still popular today in many craft and school projects. Later in 1965, the rights were sold to Consolidated Foods. In 1986, Popsicle operations in the U.S. fell under the Gold Bond Ice Cream Company of Wisconsin, and later sold to British-Dutch consumer food company Unilever’s subsidiary Good Humor.

Another frozen treat product you may recognize also owned by Unilever is the Creamsicle. It is vanilla ice cream covered with flavored ice in orange, lime, cherry, grape, or blue raspberry. The Dreamsicle is similar to the Creamsicle, but its center contains ice milk instead of ice cream.

Another name you’ll recognize among ice cream treats is the Fudgsicle, also owned by Unilever; the Fudgsicle can be found in milk chocolate, dark chocolate, or white chocolate.

A newer addition to the Popsicle line is Slow Melt Pops, which contain gelatin to keep them from melting as fast as the original treat.

Today, the original seven flavors have grown to include thirty; the most popular flavor is the classic orange and has been for many years.

Frank lived to be 89 years old, and he regretted the selling of the patent in 1929 for the rest of his life.

EASY PEACH COBBLER
1/2 cup sugar
1 tbsp flour
1 tsp cinnamon
1 tsp grated lemon zest
1/4 tsp salt
6 cups fresh peach slices (or unsweetened frozen, thawed)
1 tbsp fresh lemon juice

Preheat oven to 425 degrees. Spray a 9-inch square baking dish with nonstick cooking spray.

In a large mixing bowl combine the sugar, flour, cinnamon, lemon zest and salt. Add the peaches and the lemon juice. Toss together until well combined. Pour into the prepared pan and bake at 425 degrees until bubbly, about 15 minutes.

Meanwhile make the following topping:

2 cups all-purpose flour (or go healthier with 1 cup all-purpose and 1 cup whole-wheat)
1/2 cup granulated sugar
2 tsp baking powder
3/4 tsp salt
3/4 cup cold butter, cut into small pieces
1/2 cup water
2 tbsp sugar

In a medium bowl place the flour/s 1/2 cup sugar, baking powder, and salt; mix together well. Cut in the butter with a pastry blender or two knives until coarse crumbs form. Add the water, stirring just until the dry ingredients are moistened.

After the filling is bubbly, remove from the oven and drop the dough by heaping tablespoonfuls onto the hot filling. Sprinkle the 2 tablespoons of sugar over the dough. Bake another 20 minutes or until the topping is golden brown.

Yield: 6 servings

PECAN COATED CHOCOLATE DIPPED STRAWBERRIES
Talk about an easy treat to make; this is it!

Plump strawberries with leaves attached.
Semisweet chocolate chips
Coarsely chopped pecans

Wash berries and dry on paper towels.
Place the chopped pecans in a small bowl.
Place chocolate chips in microwave. Microwave 1 minute, stir, and continue to microwave in 30 second intervals, stirring after each. As soon as chocolate is melted, dip the strawberries halfway up in the chocolate. Immediately dip into the pecans. Lay out on waxed paper to dry.

CREAMY FRUIT SALAD
1 can (8 3/4-oz) fruit cocktail, drained
2 bananas, peeled and sliced
1 small unpeeled apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream*, whipped
Fresh strawberries for garnish

In a large bowl, combine the fruit cocktail, bananas, apple, grapes, cherries, and marshmallows. Gently fold in the whipped cream and refrigerate. Just before serving, garnish with the fresh strawberries.

*If desired, you can tint the whipping cream with 1 or 2 teaspoons of the maraschino cherry juice.

Yield: 4 to 6 servings

Enjoy!

BANANA AND CHERRY PIE

1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional

In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.

Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.

To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.

FROZEN COCONUT-PECAN CARAMEL PIE

1 baked 9-inch pie shell
1 cup flaked coconut
1/4 cup chopped pecans
1/8 cup butter
1/2 cup + 1/8 cup sweetened condensed milk
4 oz cream cheese, softened
8-oz whipped topping
1/2 (12-oz size) jar caramel ice cream topping

Melt the butter over medium heat in a skillet; add coconut and pecans and saute until lightly browned. Set aside.

In a mixer bowl combine the sweetened condensed milk with the cream cheese; beat until smooth. Fold in the whipped topping.

Spread half the cream cheese mixture into the baked pie shell and layer with half the caramel topping. Top with half the pecan and coconut mixture; repeat the layers.

Freeze pie until firm. Remove from freezer and let stand for 10 minutes before cutting to serve.

ELEGANT LIME TART

1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tbsp chopped pecans
1 jar (7-oz) marshmallow creme
1 cup sour cream
3 tbsp lime juice
1 tsp grated lime rind
3 cups frozen whipped topping, thawed
6 tbsp chopped pecans
1 lime, thinly sliced

Preheat oven to 375 degrees.

In a mixer bowl cream the butter and sugar together until light and fluffy. Add the flour and mix well. Press mixture over the bottom of a 9-inch springform pan.

Bake until light brown; approximately 12 to 14 minutes. Sprinkle the two tablespoons of chopped pecans over the baked crust.

In a bowl combine the marshmallow creme, sour cream, lime juice and rind; mix well. Fold in the whipped topping. Spoon batter into the pan over the baked crust. Freeze until firm. Place on a serving plate then remove the side of the pan. Allow to stand for 15 minutes before cutting to serve. Sprinkle the 6 tablespoons of chopped pecans over the top. Garnish each piece with lime slices.

Yield: 10 to 12 servings.

Enjoy!

Along with the great new tastes offered in cupcake recipes, the way the cupcakes are topped and decorated are new and trendy as well. The simple swirl of icing on the top of a cupcake just doesn’t cut it anymore. Although many good cupcakes are simple ones, today’s cupcake maker wants to go above and beyond the norm and offer truly beautiful cupcakes with unusual and highly decorative toppings.

If you are good with a pastry bag, you can create many different designs with just the icing alone. The swirl of icing on top of each delicious can be modified to create flowers or leaves, or any other item from your imagination. The icing can be tinted in so many colorful ways, including varied colors of the rainbow all on one cupcake.

Although cupcakes normally have a frosting of some kind, other cupcakes can have just a glaze and still be tasteful and appealing. Consider a zesty lemon glaze on a vanilla cupcake with a lemon cream centre. Add a bit of slivered candied lemon to decorate and you have a truly scrumptious beautiful cupcake. You can also try a caramel glaze that would be very tasty.

You can use just about anything you can dream up to top your cupcakes and make them unique and attractive. The baking or bulk food stores carry many ideas. They have little shaped candies that can add color, whimsy and a bit of crunch to your cupcake toppings. You can add chopped nuts, cut up chocolate candy bars or slivered candied peel to add a little more flavor to your cupcakes. You can mold your own figures or designs from modeling chocolate to create fanciful cupcakes, or you can use marzipan in various shaped designs. Try using cookie cutters for shaping your cupcake cut-outs.

If you are making cupcakes for a wedding, shower or other elegant event, you may consider purchasing edible flowers to top your cupcakes and make them extra special. Flowers like the English Daisy, Chrysanthemums, Gardenias, Marigolds, Pansies or Roses are all good choices. If you are adding real flowers to adorn your cupcakes, do make sure that the flowers are edible and not poisonous.

Another way to add a bit of crunch to your cupcake toppings is with crushed up cereal. Sweetened cereals can be swirled in a food processor or chopped up with your knife (depending how fine you want it) and sprinkled over the top of your cupcake icing to add texture and a little more sweetness. Cereals that you may want to consider are honey-granola types of cereals (that include crunchy bits as well as some types of nuts), and cereals like "Alpha Bits", "Honey Bunches of Oats" or "Frosted Flakes".

Fresh fruit is always a good topping for cupcakes. Raspberries, blueberries, strawberries, sliced pineapple, orange slices are all good choices, but you can virtually use any fruit. Just make sure that if you are using a fruit like an apple or banana that you coat it in lemon juice so that discoloration does not occur to ruin the effect.

Sprinkles always create sparkling effects and beautiful results. You can buy multi-colored candy sprinkles or sprinkles in one-tone colors. You can use chocolate sprinkles or silver and gold dragees. There are also new products on the market that you can use to beautify your cupcakes, like edible glitter, sugar pearls in all colors or candy rocks (they look like rocks or pebbles and turn into chocolate in your mouth).

If you are creative and wish to make unique stunning cupcakes, there are thousands of ways you can top your cupcakes. Cupcake toppings can really add a lot of personality to your cupcakes and can really play up the theme of the event you are using them for. Even if you are just making cupcakes for your own family, try surprising them with fun creative cupcake toppings.

What kind of cake are you planning to make from scratch?

Do you know your option of what kind of cake you can make from scratch?

We need to get to the basic before you can even make a decision.

There are 2 main kinds of cake, foam and butter and with knowing some basic baking skill you can make both of these different cakes. There are simple and can be made from scratch with a little knowledge. Let start with foam cake, this type of cake you do not use baking soda or powder to raise the cake.The other option is a butter cake, uses butter and baking powder or soda to make it rise. I enjoy a butter cake much more, it is tastier according to my taste buds.

Foam cakes there are 2 methods to making a foam cake

1. Separating egg method

2. Whole egg method

Separating the egg method is the most common and we will discuss this briefly. First need to separate the egg yolk from the white we will be using the white. You take egg white and start mixing them on low add some white sugar and once the eggs are broke part add you cream of tartar this is an acid and will help you egg meet it full volume. Turn to medium and as it get stiff and then add remaining sugar gradually. When peaks are stiff and shiny they are done.

Next you fold in you flour mixture and bake according to your recipe. This technique helps you make perfect angel food cake and sponge cakes.

Butter cakes

Butter cake start with butter and sugar and mix on low setting until the 2 ingredient start forming small bubbles, then you can gradually increase the speed but it is imperative you start on low speed. This takes approximately 5 minutes. When this is light and fluffy it is now time to add you egg, use room temperature eggs for best results. After these ingredient are mixed in and the combination is smooth.

We next move on to sifting in the flour, salt and baking soda or powder. Sifting help distribute the ingredients and avoid clump of dry materials. Once all ingredients are combined the mixture should be thick and read to put in a cake pan, making sure to grease the pan and I also you a dusting of flour in bottom and side of pan. Bake according to recipe and your butter cake are done when a tooth pick comes out clean.

I hope this give you a small piece of how easy baking from scratch can be. You can bake from scratch not only does it taste better but you will have such a felling of accomphlishment,. you ill be proud and your family get fresh and great tasting food.

1. Start with a Basic Recipe - In the beginning, when we don’t know how to bake, we actually want to be able to bake different kinds of cakes. This is also the time when we are unaware of the advantages of perfecting one basic recipe.

Choose one recipe – a plain vanilla cake. Follow it over and over again until you know it like the back of your palm. If possible, ask somebody who bakes to give you a demonstration of the recipe.

After following the same recipe a couple of times, you’ll learn the basics of baking a cake. After a couple of tries, experiment by making small changes. Use a handful a chopped nuts one time, raisins the next, chocolate chips after that, grated lemon/orange rind the next time, frozen fruits the next time, a spoonful of cinnamon or ginger subsequently, or a combination of optionals mentioned here after that. Bake the same amount of cake batter in a cup cake pan to make cup cakes! So you see, knowing too many different recipes is not that important as long as you are a master of one basic recipe.

2. Be Organized - Baking requires precision and coordination. The more organized you are, the better will be the result. Read the recipe carefully before executing it. Watch cookery shows to see how organized the chefs are. Only the necessary amounts of ingredients are arranged on the cooktop. Everything is handy. Follow suit.

3. Use Quality Ingredients - Preparing cakes is a mix of passion for baking and use of fresh quality ingredients. Purchase the best you can. Look at the "Best Before" date and certainly avoid ingredients, especially baking powder, whose expiry date is in the near future. If possible, use freshly prepared homemade white butter.

4. Measure Ingredients Accurately - Successful baking is hugely attributed to accurate measurement of ingredients. Use measuring spoons for dry ingredients (flour, cocoa powder, salt, baking powder etc.) and a measuring jar for liquids (water, milk, buttermilk etc.). Get a good set of measuring spoons and a measuring glass.

Measuring Dry Ingredients

When baking a cake, first sift the flour and then measure out the necessary quantity. Flour sitting in its packet becomes densely packed, which means when you measure it out without sifting you take more than the required amount. Sifting the flour first through a medium-sized sieve takes care of this problem and removes lumps too.

Once the flour has been sifted, scoop out the required measuring cup full of flour. Do NOT shake the measuring cup to level the flour in it. Instead, while the flour is piled high in the measuring cup, use the back of a knife to run it along the edge of the cup so that excess flour automatically falls on the sifted flour. What remains in the measuring cup is what you use for baking. Do the same for other dry ingredients especially the ones that are used in larger quantities.

Measuring Wet Ingredients

Lot of people hold the measuring glass in their hand when taking the necessary amount of wet ingredients. Holding the measuring glass already sets way for a not-so-great cake. For accuracy, always rest the measuring glass on the top of a flat counter, bend or sit down on a chair so markings on the measuring glass at eye level and then pour out the necessary amount of liquid.

5. Use a Suitable Baking Pan - All cake recipes mention the most suitable baking pan to be used. Some recipes even list a range of pans that can be used. Select the pan mentioned in the recipe. If you want to make a cake that is smaller or bigger than what is mentioned in the recipe, then accordingly select a smaller or bigger pan. Make sure that only ¾ of the pan is filled with cake batter. This leaves room for rising of the batter.

1 Xs 4 COOKIES
Have always loved this easy to remember recipe!

1 cup sugar
1 cup chunky peanut butter
1 egg, slightly beaten
1 cup chocolate chips

Preheat oven to 350 degrees.
Lightly grease 2 cookie sheets, set aside.

In a mixing bowl, combine all the ingredients together and mix well. Shape batter into small balls. Place cookies on the prepared cookie sheets. Bake at 350 degrees until the cookies are light brown and flattened. Remove cookies to a wire rack to cool completely.

Yield: 2 dozen cookies

CALICO QUILT COFFEE BARS
1 tbsp instant coffee granules
2 tbsp boiling water
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
3 large eggs
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.

Grease a smaller cookie sheet (Or use a foil cookie pan placed on another sturdy pan for support) with small sides and set aside.

In a large bowl, dissolve the coffee in boiling water. Add flour, baking powder, salt, sugar, butter, and eggs. Beat at low speed until well blended. Stir in chocolate chips. Spread the batter evenly in the pan. Bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan.

Glaze:
6 tbsp butter, softened
3 cups powdered sugar
3 or 4 tbsp milk

Cream the butter with the powdered sugar. Add the milk, using as much as needed for spreading consistency, beating until smooth. Spread the glaze over the cooled cookie. Immediately cut the cookie into 4 rows and the length into 7 rows. Sprinkle each square with a different topping, repeating the pattern every 4 squares. Choose topping of your choice to suit the occasion or your taste.

Yield: 28 bars

Enjoy!

As chocolate can be quite high in calories, sugar, and saturated fat however, it’s important to seek out a dessert treat that has a healthier spin so that she can eat without guilt.

Fortunately, if you get a bit creative, you can still come up with a chocolate based recipe that will be sure to please.

Let’s look at a few options for you to consider.

Chocolate S’Mores

S’mores are a great treat to remind you of your camping days and will provide some gooey goodness that will only pack in about 120 calories per S’more. While the marshmallow will contain all sugar, it’s not going to come in close to the sugar you’d get with most traditional desserts, making it an okay option for anyone on a weight loss diet.

2 whole wheat Triscuit Crackers
1 tbsp. Nutella (chocolate hazelnut spread)
2 large marshmallows

To prepare this treat, smear each cracker with half a tablespoon of the chocolate condiment spread. Top with a marshmallow on each one and then place under the broiler for about 30-60 seconds or until it looks lightly browned. Serve immediately.

Peanut Butter & Pretzel Truffles

If you significant other is a big fan of truffles, this healthier version will provide some healthy fats, crunch, and a hint of sweetness that can’t be missed.

½ cup crunchy natural peanut butter
¼ cup finely chopped salted pretzels
1/8 cup dried cranberries
½ cup dark chocolate chips

Begin by combining together the peanut butter, pretzels, along with cranberries and then forming into small balls. Place in the freezer for about an hour or until firm and cold. Next, heat the chocolate chips over low-medium heat until fully melted and then roll each ball in until coated.

Transfer to a baking sheet lined with wax paper and then place in the fridge for at least two hours to cool.

Chocolate Banana Milkshake

If you’d rather sip your dessert than eat it, this chocolate banana milkshake can’t be beat. Note that you can prepare this with a different assortment of frozen fruit if you’d prefer to have something other than banana, or leave the fruit out entirely and just go for a pure chocolate milkshake.

1 cup skim milk
1 frozen banana
1 scoop chocolate protein powder
1-2 ice cubes
½ package chocolate or banana sugar-free pudding powder

Place all the ingredients into a blender and blend until desired consistency is reached. Note for a thicker milkshake you’ll want to use fewer ice cubes or less milk, while for a thinner one use more milk.

So don’t let dessert get you down this Valentine’s day. Instead, think healthy and look for creative ideas that will still allow you to beat your craving with ease while keeping the total calorie count lower so you can feel good about your selection.

Use More Brown Sugar

Most, if not all, chocolate chip cookie recipes call for brown sugar. One way to make them more chewy is to increase the amount of brown sugar. Molasses makes the brown sugar brown, and it also makes cookies chewier. If your cookies end up too flat, consider reducing the amount of butter next time. This tends to happen when you increase the brown sugar.

Don’t Beat the Dough

When you mix the sugar and butter together, you can beat it or mix it more vigorously. It should be creamed and fluffy. Once you add the eggs, it becomes really easy to add too much air to the dough. Too much air will make the cookies cakey. They won’t be soft. Instead, they will just crumble when you bit into them. The best way to keep from over-mixing is to use a wooden spoon and mix it by hand. It’s pretty easy to mix, anyway.

Keep the Pan Cool

When you use the cookie sheet, make sure it is completely cool. If you already used a sheet for a batch, let it cool completely before putting more dough on it. You will end up with crunchy, flat edges and uneven cooking. Also, don’t forget to let the oven preheat completely before popping any cookies into it.

Watch the Baking

DO NOT over-bake the cookies. Stick to the time it says in the recipe. The cookies will be don’t when they look set and are lightly golden brown around the edges. The center of the top should not be very browned. If your cookies are dark brown, they will end up being very hard. This is usually the biggest culprit of hard cookies. They won’t look burnt because they won’t be black, but they practically are burnt because you overcooked them. They probably won’t taste as good either.

Now that you know how to keep your cookies from tasting hard and bad, whip up a batch. Use these techniques and you’ll never make a bad batch of chocolate chip cookies again!

QUICK AND EASY TOMATO BEAN SOUP
1 tbsp olive oil (or canola)
1/2 cup chopped onion
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper

Heat the oil in a Dutch oven or large saucepan and add the onion and celery. Cook, stirring, until tender. Stir in the remaining ingredients and bring to a boil. Reduce heat and cook on low 10 to 15 minutes or until heated through.

Yield: 6 servings

HAMBURGER-VEGETABLE SOUP
1 lb ground beef
1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well. Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling. Reduce the heat, cover and simmer for 10 minutes. Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

SPICY CARROT SOUP
4 cups chopped carrots
1 onion, chopped
1 garlic clove, minced
1/4 cup butter
1 tbsp chopped parsley
1/2 tsp curry powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 cups chicken broth
2 egg yolks
1 1/2 cups heavy cream
1/2 orange, juiced
1/2 cup chopped green bell pepper

Saute carrots onion and garlic in butter in for 5 minutes in a large saucepan over high heat. Sprinkle the chopped parsley, curry powder, coriander, cumin, salt, and pepper; stir in the chicken broth. Simmer on low heat for 20 minutes or until the vegetables are tender.

Puree the mixture in blender then return to saucepan.

Process the cream, egg yolks, and orange juice in a blender until smooth. Add this mixture to the saucepan mixture and stir constantly. Heat until slightly thickened and heated through.

To serve ladle the soup into serving bowls and sprinkle the chopped green bell pepper.

Yield: 8 to 10 servings

Enjoy!