Luminas Recipes

Basic Luminas Cookie Recipe

 INGREDIENTS:

1 cup butter

1 cup granulated sugar

2 eggs

3 cups all-purpose flour, sift before measuring

1 teaspoon baking soda

1 small can (6 ounces) frozen lemonade concentrate or orange juice concentrate, thawed, divided

2 teaspoons finely grated lemon peel or orange peel, optional

Granulated sugar for sprinkling

PREPARATION:

Cream butter and sugar until light; add eggs and beat until light and fluffy. Sift together the sifted flour, baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade or orange concentrate. Stir in grated lemon or orange peel. Bake cookies at 400° for 8 minutes or until lightly browned around edges. Brush hot cookies with remaining lemonade concentrate then sprinkle with a little granulated sugar. Remove cookies to racks.

Makes about 3 to 4 dozen Luminas cookies.

Orange Cranberry Muffins Recipe

INGREDIENTS:

1 orange, peeled
1/2 cup orange juice
1 egg
1/2 cup dried cranberries
1/2 cup butter, softened
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sugar
1 teaspoon salt

PREPARATION:

Heat oven to 400° F. Cut whole orange into sections and blend in food processor or blender until finely chopped. Combine juice, egg, cranberries, and butter. Mix well. Add chopped orange.

In separate bowl, combine dry ingredients. Pour orange mixture over dry ingredients and stir until just moistened. Drop batter into 18 paper muffin cups and bake 15 minutes or until they test done.  

Yield: 18 muffins

Raspberry-Orange Cream Cheese Pie

 INGREDIENTS:

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 (8-ounce) container non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1 orange
1/4 cup raspberry jam

 PREPARATION:

1.      In a bowl with an electric mixer on medium speed, beat softened cream cheese until fluffy. Gradually add to the cheese mixture, 1/3 cup sugar. Beat until light and fluffy.

2.      Fold into cheese mixture until will blended, 1 cup sour cream, 1 tablespoon grated orange peel, and 1 teaspoon vanilla.

3.      Fold into cheese and sour cream mixture, 8-ozs. non-dairy whipped topping until well blended.

4.      Spoon into a graham cracker pie crust. Chill for 4 hours. Garnish with 1 sectioned orange and 1/4 cup raspberry jam.

Makes 8 servings.

Quick Luminas Raspberry Fudge

INGREDIENTS:

3-1/3 C. (2 - 10 oz. packages) Hershey's Raspberry Chips or 3-1/3 C. Hershey's Semi-Sweet Chocolate Chips

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 1/2 t. pure vanilla extract or raspberry-flavored liqueur

PREPARATION:

 Line 8" square pan with foil, extending foil over edges of pan. Very lightly butter or spray with butter flavored spray.

In medium microwave-safe bowl, place raspberry chips & sweetened condensed milk. Microwave at HIGH (100%) 1 min; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred; stir in vanilla. Spread evenly into prepared pan.

Cover; refrigerate 2 hrs or until firm. Remove from pan; place on cutting board. Peel off foil; cut (with pizza cutter) into squares. Store loosely covered at room temperature.

Yield: About 4 dozen pieces or 2 lbs.

Note: For best results, do not double this recipe.

Orange Chocolate Luminas Fudge

2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup finely chopped candied orange peel

Garnish: candied orange peel, cut into small thin slices

PREPARATION:

Butter an 8-inch square glass baking dish.

In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 2 weeks.

Garnish fudge with candied orange peel slices.



Makes about 1 pound.

Lemon Cranberry Pie

 INGREDIENTS:

Pastry for 9-inch One-Crust Pie -- baked

1 16 oz. can whole-berry cranberry sauce

2 tablespoons cornstarch

2 tablespoons light brown sugar

1 14 oz can sweetened condensed milk

1/2 cup lemon juice

3 egg yolks

PREPARATION:

Heat oven to 325 degrees. Prepare pastry. In small sauce pan, combine
cranberry sauce, cornstarch, and sugar over medium heat until thickened and
bubbly. Spoon into pastry shell.

Cranberry Lemon Bread

INGREDIENTS:

4 tb Butter; softened

3/4 c Sugar

2 Eggs

2 ts Lemon rind; grated

2 c Flour; sifted

2 1/2 ts Baking powder

1 ts Salt

3/4 c Milk

1 c Fresh cranberries; chopped

1/2 c Pecans; chopped

2 ts Lemon juice

2 tb Sugar

PREPARATION:

Preheat oven to 350~F. Cream together butter and 3/4 cup sugar in mixing

bowl, until light and fluffy. Add eggs one at a time. Add lemon rind. Beat

well. Sift together flour, baking powder, and slat. Add to batter

alternately with milk. Beat until smooth. Fold in cranberries and pecans.

Pour batter into greased loaf pan. Bake about 55-60 minutes. Cool in pan

10 minutes. Turn out onto rack. When completely cool, combine lemon juice

and sugar. Spoon over top. Wrap well.

Note: Best when served the day after baking, so flavors have a chance to mingle.

Cranberry Chocolate Candy
 
INGREDIENTS:

1 1/2 cups fresh cranberries
1/2 cup sugar
1 (6 ounce) package semi-sweet chocolate pieces
1 (6 ounce) can (2/3 cup) evaporated milk
1/2 tsp. vanilla
4 cups graham cracker crumbs
2 cups miniature marshmallows
1/2 cup chopped pecans

PREPARATION:

In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape. Drain, reserving 2 tbsp. syrup. Melt chocolate with milk; stir till smooth. Add vanilla. Stir in remaining ingredients, cranberries, and reserved syrup. Pat in well-greased 9x9x2-inch baking dish. Chill till firm. Cut in squares.