This is a compilation cookbook from AllRecipes.com. Allrecipes.com describes itself as an “interactive recipe swap that’s helping over 6 million people get dinner on the table with confidence.” The cookbook contains over 400 best loved (5 star) recipes that have been rated by visitors to the website. The recipes in the book are from actual contributors to the site. Each recipe has a banner to help identify favorite features such as kid friendly, meatless, family favorite, blue ribbon winner, holiday fare, etc. Each recipe also includes prep time (30 minutes or less), cook time, average rating on the site, and suggestions for what other cooks have done with the recipe. Also in the book, you’ll find menus for weeknight meals and casual entertaining, cooking tips and techniques and brand name, healthy and no-cook recipes.
The cover recipe is a Fruit Pizza with White Chocolate. Read my notes below to see what I thought of this recipe.
Fruit Pizza with White Chocolate
Yield: 15 servings
Prep Time: 40 min
Cook Time: 15 min
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 (12-ounce) package white chocolate chips
1/4 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 pint strawberries, sliced
1/2 pint blueberries
1/2 pint blackberries
1/2 pint raspberries
1/2 cup white sugar
2 Tbsp. cornstarch
1 cup pineapple juice
1 tsp. lemon juice
1. Preheat oven to 400 degrees F (200 C). Lightly grease a large (13x15 inch) baking sheet.
2. Cream together butter, shortening, and 1 1/2 cups sugar with an electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda, and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a 1/2-inch thick rectangle on prepared baking sheet.
3. Bake in the preheated oven for 14 minutes or until light brown. Let cool on a wire rack.
4. Meanwhile, in medium microwave-safe bowl, microwave white chocolate and whipping cream on high for 1 minute or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cookie crust.
5. Arrange fruit over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple juice and lemon juice. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving. Store leftovers in refrigerator.
*When I spread out my dough, it was too sticky. The recipe doesn't call for it, but I had to dip my hands in flour a few times to manage spreading it out on the baking sheet. I ended up spreading it out to the edges on a quarter sheet pan.
*My cookie dough only took about 10 minutes to get to golden brown- perhaps because it may have been spread a bit thinner than 1/2-inch.
*I made the cookie dough the night before, let it cool, then wrapped it well in plastic wrap. I completed the recipe in the morning to be used for a luncheon that day.
*Be generous with the fruit. Kiwi would be a pretty addition.
*I bought a large can of pineapple chunks and used the juice from the can- it turned out to be exactly one cup. I didn't have any lemons so I left out the lemon juice, which I don't think made a difference.
*This is best the day it's made. The next day, the cookie crust became a bit moist.Nutritional Information per serving:
Serving size: 1/15th of the recipe
Calories per serving: 579
Fat per serving: 30g
Sodium per serving: ,span class="sodium">314g
Fiber per serving: 1g
Protein per serving: 7g
Cholesterol per serving: 68mg
Carbohydrates per serving: 71g
Source: All Recipes 30 Minutes to Cook, Copyright 2004
The recipe turned out to be very good. Much better than using store-bought tube sugar cookies. And the sugar cookie part was very easy to mix up. It was very pretty and summery-looking too.
Did this recipe deserve the cover spotlight?
I suppose so. Though if I were publishing the cookbook, I might have chosen something that wasn’t quite so ordinary… maybe something with a fresh twist to it?