1490 WDAN brings you Ask The Experts weekdays at 8am.

Mondays
8:10am - Leverenz Masonry & Brook Street Material and Supply
8:40am - Dave Warga from Vermilion Chevrolet Cadillac

Tuesdays
8:10am - "A OK" Program of the Vermilion County Health Department
8:40am - Bowman Estates

Thursdays
8:10am - Gulick's Illiana Medical Equipment & Supply
8:40am - Genesis Chiropractic Maximized Living

Fridays
8:10am - Sweet Treats & Good Dental Health with Dr. Ashton
8:40am - Red Wing Shoes with "Ken the Shoe Man."
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Here are the recipes from the Dr. Ashton "Sweet Treats & Good Dental Health" segment of Ask The Experts

Recipe from June 27

Cherry Pudding Cake

Batter
1 cup flour
2 tsp baking powder
1/2 cup sugar
1 tbsp butter, melted
pinch of salt
1/2 cup milk

Cherry Mixture
2 cups cherries
1 cup sugar
1/2 tsp almond extract
1 tblsp butter

Heat oven to 375 degrees. In medium bowl, mix all batter ingredients together until smooth. Pour into greased 9x9 inch baking pan. In medium saucepan, add cherries, sugar, water, and butter. Heat until boiling. Remove from heat and stir in almond extract. Pour over batter and bake for 30 minutes or until done. Serve warm.
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Recipe from June 20

Blueberry Streusel Cobbler

1 pint fresh of frozen blueberries
1 14oz can Eagle Brand Sweetened Condensed Milk
2 tsp grated lemon zest
3/4 cup butter
2 cups biscuit baking mix
1/2 cup light brown sugar
1/2 cup chopped nuts

Blueberry Sauce
1 pint blueberries
1/2 cup sugar
1/2 cup water
1 tbsp corn starch
1/2 tsp cinnamon

Preheat oven to 325 degrees. In medium bowl, combine blueberries, condensed milk and lemon peel. In large bowl, cut 3/4 cup of butter into 1+1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.

In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tbsps butter until crumbly. Add nuts and sprinkle over cobbler. Bake 1 hour or until golden brown. Serve warm with vanilla ice cream and blueberry sauce.

Blueberry Sauce
In a large saucepan over medium heat, combine 1/2 cup sugar, 1 tbsp corn starch, 1/2 tsp ground cinnamon. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint of blueberries. Cook and stir until hot.
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Recipe from June 13

Strawberry Cheesecake Pie
1 baked pie sheel
1 cup granulated sugar
1/3 cup powdered sugar
2 tblsp corn starch
4 oz cream cheese, softened
1+1/2 cups water
1 small pkg strawberry Jello
1/2 tsp vanilla extract
1 pint or more cleaned and halved strawberries

In small mixing bowl, cream powdered sugar, cream cheese and vanilla extract together until well blended. Spread over the bottom of pie crust. In medium pan, mix together granulated sugar and corn starch. Add water and stir until dissolved. Heat mixture to a boil, stirring constantly. Remove from heat and stir in Jello until dissolved. Arrange strawberries over cream cheese layer cut side down. Pour cooled strawberry glaze mixture over strawberries and chill until set. Serve with whipped cream.
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Recipe from June 6

S'More Cheesecake

15 Graham cracker cookies
4 tbsp butter divided
1+1/4 cups sugar
3 8oz packages cream cheese
3 eggs
12oz pkg milk chocolate chips
1+1/2 tsp vanilla
1+1/2 cups miniature marshmallows

Heat oven to 350 degrees. Use food processor to make crumbs from graham crackers. Add butter to crumbs and blend well. Place 2/3 of crumb mixture in bottom of 9-inch springform pan and bake for 5 minutes. In large bowl, beat cream cheese and sugar until fluffy. Add eggs, mixing well after each addition. Add vanilla and mix. Carefully melt milk chocolate and add to cheesecake mixture and blend. Pour over crust and bake for 30-40 minutes or until done. Remove and cool for 20 minutes. Pour marshmallows over top of cheesecake and return to oven for 5 minutes or until melted. Top with remaining crumb mixture and bake for 2 minutes. Remove from oven and cool in refrigerator for several hours before serving.
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Recipe from May 30

Pretty Good Chocolate Chip Cookies

1/2 cup butter 1/2 cup butter flavored Crisco
1 cup sugar
3/4 cup brown sugar
1 tsp salt
1 tsp baking soda
2 eggs
2+1/4 cups flour
2 tsp vanilla extract,br> 1/2 pkg semisweet chocolate chips
1/2 pkg milk chocolate peanut butter chips

Preheat oven to 350 degrees. Cream together butter, Crisco and sugars for several minutes until light and fluffy. Add eggs and blend well. Add salt, sugar, and baking soda mixing well. Add flour and mix until dough forms. Add chocolate chips and mix until incorporated. Drop large spoonfuls on baking sheet lined with parchment paper and bake for approximately 10 minutes or until done. Let cool for a few minutes on the pan before tranferring to cooling racks.
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Recipe from May 23

Orange Brownies - Recipe courtesy Paula Deen, 2007

1+1/2 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13x9x2 inch pan

Orange Brownies
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
4 tblsp softened butter
1 (1-pound) box confectioner's sugar
2 tblsp orange zest
2 tblsp orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held mixer. Gradually beat confectioner's sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
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Recipe from May 16

Chocolate Covered Peanut Butter Cheesecake Pops

Cheesecake
1+1/2 cups dark brown sugar
1+1/2 pounds cream cheese at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon vanilla extract
1+3/4 cups peanut butter

Chocolate
5 tblsp vegetable shortening
12 oz semiswweet or bittersweet chocolate chips

For the cheesecake, preheat the oven to 325 degrees and line a 8x8 pan with foil. Spray with cooking spray. In a stand mixer, cream brown sugar and cream cheese. Reduce speed and add whipping cream. Add egg yolks and blend well at low speed. Add vanilla extract and then gently stir in peanut butter. Do not beat peanut butter into batter.

Pour evenly into pan and bake for 15 minutes. Reduce the temperature to 200 degrees and bake for 40 minutes longer. Turn the oven off and keep cheesecake in oven for 40 more minutes. Remove, cover and chill for several hours.

Lift cheesecake out of the pan and cut into 1+1/2 inch cubes. Freeze for 1 hour. Gently melt the chocolate and shortening in a shallow pan. Dip the cheesecake in the chocolate and let set on waxed paper for at least 5 minutes. Dip in nut caoting immediately if desired. Chill and serve. You may freeze these pops for up to 2 weeks.
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Recipe from May 9

Blueberry-Lime Pound Cake

Cake
8 oz softened butter
2+1/3 cups all-purpose flour
1+1/2 tsp baking powder
1/2 tsp salt
1+3/4 cups sugar
2 tsp finely grated lime zest
6 oz softened cream cheese
4 large eggs plus one egg yolk
2+1/2 cups room temperature blueberries

Glaze
1 cup confectioner's sugar
2 tblsp lime juice

Butter and flour a 12 cup Bundt pan and heat oven to 350 degrees. Sift together flour, salt and baking powder in a medium bowl. Put sugar and lime zest in a food processor and pulse for 20 seconds. In a stand mixer, beat butter and cream cheese on medium speed about 1 minute until smooth. Add the sugar and beat until light and fluffy, 1 to 2 minutes. With the mixer still running, add the whole eggs mixing well after each addition and stopping mixer to scrape the bowl twice. Reduce the mixer speed to low and add the flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until the batter is smooth. With a rubber spatula, gently fold the blueberries into the batter. Transfer the batter to the prepared pan. Bake for 50-55 minutes or until done.

Glaze
In a small bowl, whisk the confectioner's sugar and lime juice together until smooth. The glaze should be thin enough to pour. If not, add more lime juice. Drizzle over cake and let set before serving.
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Recipe from May 2

Kathy's Krispies

1 cup corn syrup
1 cup peanut butter
1 cup sugar

Melt slowly in a large pan. Add 6 cups of Rice Krispies and blend well. Pour into prepared pan.

Slowly melt together...

6 oz. peanut butter chips
6 oz. chocolate chips

Spread over Rice Krispies as icing.
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Recipe from April 25

Olivia's Buttermilk Pie

1+1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (recommended: Bisquick)
1/3 cup (5+1/3 tablespoons) butter, melted
1 teaspoon pure vanilla extract
3 eggs

Preheat oven to 350 degrees. Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
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Recipe from April 18

Elvis Presley Cake with Priscilla Icing

Cake
1 cup brown sugar
1 cup oats
3/4 cup butter
1 cup boiling water
2 eggs, beaten
1 tsp baking soda
1/2 tsp allspice
1 cup flour
1 tsp cinnamon
1/2 cup chopped pecans

Priscilla Icing
3 tblsp softened butter
1 cup chopped pecans
1 tsp vanilla
1/2 cup sugar
1/4 cup milk
1 cup flake coconut

In a large bowl, pour water over brown sugar, butter and oats. Let stand 20 minutes. Add all the other ingredients in the order given. Bake at 350 degrees in a greased 13x9 baking pan for around 30 minutes. As soon as the cake is done, spread with Priscilla icing; broil until coconut is lightly browned.
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Recipe from March 21

Frozen Strawberry Margarita Pie

For Crust
1+1/4 cups graham cracker crumbs from 9 crackers (2+1/4 in. by 4+3/4 in.)
2 tblsp sugar
5 tblsp unsalted butter, melted

For Filling
1 lb strawberries, halved (3+1/2 cups)
1 tblsp finely grated fresh lime zest (from 3 limes)
1/4 cup fresh lime juice (from 2 limes)
1 (14oz) can sweetened condensed milk
2 tblsp tequila
2 tblsp triple sec, Cointreau, or other orange-flavoured liqueur

Garnish: Small Strawberries

Make Crust
Put oven rack in middle position and preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4 cup capacity).
Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.

Make Filling
Puree strawberries, zest, lime juice, condensed milk, tequila and liqueur in a blender until just smooth, then transfer to a large bowl. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thouroughly to lighten, then fold in remainder in 2 batches. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semi-soft).

Note: Pie can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil. Pie can also be made in a 9-inch springform pan. Press crumb mixture onto bottom and 1 inch up side of pan. __________________________________________________

Recipe from March 14

Lemon and Vanilla Curd Cake

6 oz sweet shortcrust pastry

Filling
4 tblsp butter (1/2 cup)
2 oz vanilla flavored sugar
2 egg yolks
1 tbsp plain flour (heaped)
rind and juice of 1/2 lemon
8 oz. cottage cheese

Topping
1 tbsp flour
1 tbsp sugar
1 tbsp butter, melted
1 egg, beaten
caster sugar to dust

Preheat oven to 350 degrees, warm a baking sheet and grease a loose-bottomed flan tin. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess. Chill pastry case in the fridge. Cream the butter and sugar together until floffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese. Mix well, then spoon into the pastry case. Mix topping ingredients together and spread on top of the curd filling. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm. Dust with caster sugar and serve cool but not chilled.
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Recipe from March 7

Holy Cow Cake

1 devil's food cake mix and ingredients to prepare
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 tub of Cool whip
milk chocolate covered toffee bits

Prepare Devil's Food cake mix according to directions on the box. Pour into prepared 13x9 cake pan and bake at 350 degrees until done. remove from oven. Using a drinking straw, poke many holes in the warm cake. Pour the sweetened condensed milk into the holes. Repeat the process with the caramel. Let the cake totally cool then frost with Cool whip and top with toffee bits.
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Recipe from February 22

Best Ever White Chocolate Brownies

1 cup butter
2+1/4 cups sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
4 large eggs
1+1/2 cups flour
2 cups white chocolate chips
4 oz. white chocolate baking squares
1/2 cup toasted pecans

Preheat oven to 350 degrees and prepare 9x13 baking pan. In medium saucepan, melt butter and add in sugar. Stir until dissolved. Remove from heat for a few minutes. Return to heat and stir until just bubbly around edges. Stir in white chocolate squares and remove from heat. Place in large mixing bowl. Let cool slightly then add eggs, salt, baking powder, and vanilla, beating well. Add flour and mix well. Stir in white chocolate chips and pecans. Pour batter into pan and bake for 28 to 30 minutes or until done. Cool and serve.
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Recipe from February 8

Mini Morsel Meringue Cookies

4 large eggs whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups (12-ounce package) Nestle Toll House Semi-sweet Chocolate Mini Morsels

Preheat oven to 325 degrees

Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold morsels, 1/3 cup at a time. Drop by level tablespoons onto prepared baking sheets.

Bake for 20-25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.

Makes about 5 dozen cookies
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Recipe from February 1

Triple Layer Chocolate Bars

1+1/2cups graham cracker crumbs
1/2 cup Hershey's cocoa, divided
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 can (14oz) sweetened condensed milk
1/4 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup chopped nuts
2 cups (12-ounce package) Hershey's Semi-sweet chocolate chips

Heat oven to 350 degrees. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl. Stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13x9x2-inch baking pan.

Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
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Recipe from January 25

Aint Millie's Graham Cracker Cake

Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 eggs
1 (16-ounce) box graham crackers, crushed into crumbs
2 teaspoons baking powder
2/3 cup milk
1 (4.5 ounce) can cream of coconut
1 cup chopped pecans

Cream Cheese Glaze
1/2 cup (1 stick) unsalted butter, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons milk, or more if needed
1 teaspoon vanilla extract
4 cups confectioners' sugar

Preheat oven to 350 degrees.

Lightly grease three 9-inch round pans. Set them aside.

To make the cake, cream the butter and sugar in a large bowl. Blend until the mixture is very light and fluffy. Add the eggs one at a time, beating after each addition. Add the graham cracker crumbs and the baking powder to the mixture, alternating with the milk. Blend in the cream of coconut and the pecans until the ingredients are evenly distributed. Bake in the prepared cake pans for 35-40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Allow the layers to cool in the pans on wire racks for 10 minutes, then unmold the layers onto the wire racks to cool completely.

To make the glaze, cream the butter and the cream cheese in a bowl until light and fluffy. Add the milk and vanilla extract. Beat until smooth. Gradually add the confectioners' sugar, continuing to beat until smooth and creamy. If necessary, add more milk to reach the desired spreading consisteny.

Transfer the cake layers, one at a time, to a serving platter. Frost between the layers, on top, and the sides of the cake with the glaze.

Makes one 9-inch cake.
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