1 pkg yellow cake mix
1 (3 3/4-oz) pkg instant
vanilla pudding mix
1 (15-oz) can cream of coconut
1/2 c plus 2 T rum
1/3 c vegetable oil
4 eggs
1 (8-oz) can crushed pineapple,
well drained
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. In large mixer bowl, combine cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed of electric mixer for 2 minutes. Stir in pineapple. Pour into prepared tube pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Using a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. If desired, you can garnish cake with pineapple chunks, marashino cherries, toasted coconut and whipped cream.
Saturday, October 31, 2009
Pineapple Cake
1 c butter
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt
Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.
Icing:
1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter
Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt
Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.
Icing:
1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter
Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.
Kentucky Bourbon Cake
2 c (1 lb) red candied cherries
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder
Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.
Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.
Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder
Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.
Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.
Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.
Thursday, October 29, 2009
Cream Cheese Brownies
1 (4oz) Pkg German's Sweet Chocolate
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract
Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract
Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.
Sock-It-To-Me-Cake
You can't go wrong by baking this sour cream pound cake.
1 pkg Duncan Hines butter recipe golden cake mix
1 c sour cream
1/2 c Crisco oil
1/4 c sugar
1/4 c water
4 eggs
Filling:
1 c chopped pecans
2 T brown sugar
2 t cinnamon
Preheat oven to 375 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, blend cake mix, sour cream oil, 1/4 c sugar, water and eggs with electric mixer. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a prepared bundt cake pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan and glaze.
Glaze:
1 c confectioners sugar
2 T milk.
Combine ingredients in small mixing bowl and drizzle over cake.
1 pkg Duncan Hines butter recipe golden cake mix
1 c sour cream
1/2 c Crisco oil
1/4 c sugar
1/4 c water
4 eggs
Filling:
1 c chopped pecans
2 T brown sugar
2 t cinnamon
Preheat oven to 375 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, blend cake mix, sour cream oil, 1/4 c sugar, water and eggs with electric mixer. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a prepared bundt cake pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan and glaze.
Glaze:
1 c confectioners sugar
2 T milk.
Combine ingredients in small mixing bowl and drizzle over cake.
Sour Cream Pound Cake
This is one of my favorite pound cake recipes.
3 c sugar
2 sticks butter
6 eggs, separated
3 c flour
1 c sour cream
1/4 t soda
1 t vanilla
1 t almond extract
2 t butter flavoring
1 t lemon extract
Preheat oven to 350 degrees. Grease and flour and stem or loaf pan.
Cream sugar and butter until very creamy using an electric mixer. Add egg yolks one at a time, beating well after each addition. Add flour and sour cream alternately to sugar-butter mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into prepared baking pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted into center comes out clean.
3 c sugar
2 sticks butter
6 eggs, separated
3 c flour
1 c sour cream
1/4 t soda
1 t vanilla
1 t almond extract
2 t butter flavoring
1 t lemon extract
Preheat oven to 350 degrees. Grease and flour and stem or loaf pan.
Cream sugar and butter until very creamy using an electric mixer. Add egg yolks one at a time, beating well after each addition. Add flour and sour cream alternately to sugar-butter mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into prepared baking pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted into center comes out clean.
Caramel Fudge Cake
This is a quick and scrumptious cake.
1 chocolate cake mix
1 (14 oz) pkg caramels, unwrapped
1/2 c butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 c coarsely chopped pecans
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix following package directions. Pour 2 cups of cake batter into the prepared baking pan. Bake for 15 minutes at 350 degrees.
Meanwhile, melt caramels and butter with condensed milk in a heavy saucepan over low heat. Stir until smooth. Spread evenly over cake. Top with remaining cake batter. Top with pecans. Return to oven and bake 30 to 35 minutes until cake springs back when lightly touched. Cool.
1 chocolate cake mix
1 (14 oz) pkg caramels, unwrapped
1/2 c butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 c coarsely chopped pecans
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix following package directions. Pour 2 cups of cake batter into the prepared baking pan. Bake for 15 minutes at 350 degrees.
Meanwhile, melt caramels and butter with condensed milk in a heavy saucepan over low heat. Stir until smooth. Spread evenly over cake. Top with remaining cake batter. Top with pecans. Return to oven and bake 30 to 35 minutes until cake springs back when lightly touched. Cool.
Five Flavor Pound Cake
2 sticks butter
1/4 c shortening
1/4 c sour cream
1/2 t soda
3 c sugar
3 c flour
1/2 t baking powder
1 c buttermilk
1 t each, coconut, rum, lemon and vanilla extract
Preheat oven to 325 degrees. Grease and flour a tube cake pan.
In large mixer bowl, cream butter, shortening and sugar with electric mixer. Dissolve soda in sour cream and add to creamed mixture. In small mixer bowl, beat eggs until lemon colored. Blend into butter mixture.
Sift together flour and baking powder. Add alternately with buttermilk to butter mixture. Stir in extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool in pan for 10 minutes, then remove to cake plate and glaze while warm.
Glaze
1 c sugar
1/2 c water
6 eggs
1 t each coconut, butter, lemon, rum,
and vanilla extracts
Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly until sugar is melted. Pour over hot cake and let cool.
1/4 c shortening
1/4 c sour cream
1/2 t soda
3 c sugar
3 c flour
1/2 t baking powder
1 c buttermilk
1 t each, coconut, rum, lemon and vanilla extract
Preheat oven to 325 degrees. Grease and flour a tube cake pan.
In large mixer bowl, cream butter, shortening and sugar with electric mixer. Dissolve soda in sour cream and add to creamed mixture. In small mixer bowl, beat eggs until lemon colored. Blend into butter mixture.
Sift together flour and baking powder. Add alternately with buttermilk to butter mixture. Stir in extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool in pan for 10 minutes, then remove to cake plate and glaze while warm.
Glaze
1 c sugar
1/2 c water
6 eggs
1 t each coconut, butter, lemon, rum,
and vanilla extracts
Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly until sugar is melted. Pour over hot cake and let cool.
Wednesday, October 28, 2009
Millionaire's Fudge
This fudge is similiar to Fantasy Fudge but is richer and makes thicker pieces.
4 1/2 c sugar
Pinch of salt
1 2/3 c evaporated milk
12 oz chocolate chips
12 oz milk chocolate chips
1 pint marshmallow creme
2 c chopped pecans
Butter a 13 x 9 inch baking dish and set aside.
Combine sugar, salt, butter and milk in 3 quart saucepan. Bring to a boil and boil for 6 minutes, stiring occasionally. Place chocolate chips in a large bowl and pour boiling syrup over them. Beat until chocolate is melted. Stir in marshmallow creme and pecans. Pour into a 13 x 9-inch, buttered baking dish. Cool completely, then cut in pieces.
4 1/2 c sugar
Pinch of salt
1 2/3 c evaporated milk
12 oz chocolate chips
12 oz milk chocolate chips
1 pint marshmallow creme
2 c chopped pecans
Butter a 13 x 9 inch baking dish and set aside.
Combine sugar, salt, butter and milk in 3 quart saucepan. Bring to a boil and boil for 6 minutes, stiring occasionally. Place chocolate chips in a large bowl and pour boiling syrup over them. Beat until chocolate is melted. Stir in marshmallow creme and pecans. Pour into a 13 x 9-inch, buttered baking dish. Cool completely, then cut in pieces.
Quick & Easy Chicken Pot Pie
Chicken Pot Pies are a good way to warm up on cool evenings and this recipe only takes 10 minutes to prepare.
1 can (10 3/4-oz) cream of chicken soup
1 pkg (9-oz) frozen mixed vegetables, thawed
1 c cooked chicken, cubed
1/2 c milk
1 egg
1 c all-purpose baking mix
Preheat oven to 400 degrees.
Mix soup, vegetables and chicken in a 9" pie plate.
Combine milk, egg and baking mix in a small mixing bowl. Pour over chicken. Bake at 400 degrees for 30 minutes or until golden brown. Makes 4 servings.
1 can (10 3/4-oz) cream of chicken soup
1 pkg (9-oz) frozen mixed vegetables, thawed
1 c cooked chicken, cubed
1/2 c milk
1 egg
1 c all-purpose baking mix
Preheat oven to 400 degrees.
Mix soup, vegetables and chicken in a 9" pie plate.
Combine milk, egg and baking mix in a small mixing bowl. Pour over chicken. Bake at 400 degrees for 30 minutes or until golden brown. Makes 4 servings.
Monday, October 26, 2009
Halloween Recipes - Popcorn Balls
Popcorn balls are a good treat to serve your trick-or-treaters.
2 c packed dark brown sugar
3/4 c light corn syrup
3/4 c water
1/2 t salt
1/2 c butter
1 t vanilla extract
6 quarts popped corn
In medium saucepan, combine sugar, corn syrup, water and salt. Cook and stir over low heat until sugar dissolves. Cook over medium heat, without stirring, to hard ball stage (254 degrees).
Remove from heat, stir in butter and vanilla. Pour hot syrup over popped corn. Stir well with a wooden spoon. Grease hands with butter and shape candied popcorn into balls. Place on wax paper to cool. Wrap balls in plastic wrap. Makes 2 dozen popcorn balls.
2 c packed dark brown sugar
3/4 c light corn syrup
3/4 c water
1/2 t salt
1/2 c butter
1 t vanilla extract
6 quarts popped corn
In medium saucepan, combine sugar, corn syrup, water and salt. Cook and stir over low heat until sugar dissolves. Cook over medium heat, without stirring, to hard ball stage (254 degrees).
Remove from heat, stir in butter and vanilla. Pour hot syrup over popped corn. Stir well with a wooden spoon. Grease hands with butter and shape candied popcorn into balls. Place on wax paper to cool. Wrap balls in plastic wrap. Makes 2 dozen popcorn balls.
Divinity
Divinity is tricky to make, but this recipe is very yummy.
2 1/2 c granulated sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla extract
1 c shopped pecans
In a 3 quart saucepan, combine sugar, water, and corn syrup. Cook and stir over low heat until sugar is dissolved. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees). Remove from heat.
Beat egg whites in a large mixing bowl until stiff peaks from. Pour hot sugar misture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in pecans.
Crop by rounded teaspoonfuls onto wax paper. Let cool. Makes about 6 dozen pieces.
2 1/2 c granulated sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla extract
1 c shopped pecans
In a 3 quart saucepan, combine sugar, water, and corn syrup. Cook and stir over low heat until sugar is dissolved. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees). Remove from heat.
Beat egg whites in a large mixing bowl until stiff peaks from. Pour hot sugar misture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in pecans.
Crop by rounded teaspoonfuls onto wax paper. Let cool. Makes about 6 dozen pieces.
Penuche
Penuche is a brown sugar fudge.
1 1/2 c granulated sugar
3/4 c firmly packed brown sugar
3/4 c milk
1 T light corn syrup
1 T butter or margarine
pinch of salt
1 t vanilla extract
1 c chopped pecans
Butter an 8-inch square pan. In 3 quart saucepan, combine granulated sugar, brown sugar, milk, light corn syrup,butter and pinch of salt. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook to soft ball stage (234 degrees) without stirring.
Remove from heat; do not stir. Cool to lukewarm (110 degrees). Add vanilla and pecans. Beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Quickly spread mixture into a prepared pan. Mark top of warm candy into squares using a sharp knife. Cool completely, then cut. Makes 1 1/2 pounds of candy.
1 1/2 c granulated sugar
3/4 c firmly packed brown sugar
3/4 c milk
1 T light corn syrup
1 T butter or margarine
pinch of salt
1 t vanilla extract
1 c chopped pecans
Butter an 8-inch square pan. In 3 quart saucepan, combine granulated sugar, brown sugar, milk, light corn syrup,butter and pinch of salt. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook to soft ball stage (234 degrees) without stirring.
Remove from heat; do not stir. Cool to lukewarm (110 degrees). Add vanilla and pecans. Beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Quickly spread mixture into a prepared pan. Mark top of warm candy into squares using a sharp knife. Cool completely, then cut. Makes 1 1/2 pounds of candy.
Saturday, October 24, 2009
Hershey's Red Velvet Cocoa Cake
This recipe has been around almost a century. It's moist, rich and economical to make.
1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar
Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.
Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.
Cream Cheese Frosting
1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar
In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.
1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar
Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.
Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.
Cream Cheese Frosting
1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar
In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.
Friday, October 23, 2009
Easy Peanut Butter and Jelly Cookies
These cookies are gluten free, require no special flour, and taste great. Two of my grandsons are allergic to gluten, so last Christmas I found this recipe, modified it and the boys loved it.
1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam
Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.
Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.
1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam
Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.
Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.
Neiman-Marcus Cookie Recipe
The Neiman-Marcus Cookie is a chocolate chip cookie with blended oatmeal added to the batter. The oatmeal gives the cookie body, making it nice and plump, soft and chewy.
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts
Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts
Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.
Wednesday, October 21, 2009
Marbled Brownies
1/2 c butter
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt
Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour
Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).
In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.
Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt
Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour
Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).
In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.
Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.
Hershey Kiss Cookies
1 c butter, softened
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar
In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.
Preheat oven to 375 degrees.
Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar
In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.
Preheat oven to 375 degrees.
Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.
Monday, October 19, 2009
Chewy Chocolate Cookies
1 1/4 c butter, softened
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans
Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.
Tip: If your using a convection bake oven decrease cooking time by 2 minutes.
Variations: Use 1 c chocolate or peanut butter chips in place of pecans.
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans
Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.
Tip: If your using a convection bake oven decrease cooking time by 2 minutes.
Variations: Use 1 c chocolate or peanut butter chips in place of pecans.
Best Chocolate Pie
This is the best chocolate pie recipe and my sons' favorite.
3/4 c sugar
1/3 c cocoa
2 T cornstarch
2 T flour
1/4 t salt
1 3/4 c milk
2 egg yolks, slightly beaten
2 T butter
1 t vanilla extract
8 oz graham cracker crust
Combine sugar, cocoa, cornstarch, flour and salt in a medium saucepan. Blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into 8 oz graham cracker crust. Press plactic wrap onto pie surface and chill overnight. Top with sweetened whipped cream or cool whip prior to serving. Makes 6 servings.
Tip: For a larger pie double the recipe and use a 9-inch graham cracker crust.
Microwave Directions: Combine sugar, cocoa, cornstarch, flour and salt in a 2 quart microwave proof bowl. Blend in milk and egg yolks. Microwave on high for 5 minutes, stirring several times, or until mixture boils. Microwave on high 1 to 2 additional minutes or until mixture is smooth and thickened.
3/4 c sugar
1/3 c cocoa
2 T cornstarch
2 T flour
1/4 t salt
1 3/4 c milk
2 egg yolks, slightly beaten
2 T butter
1 t vanilla extract
8 oz graham cracker crust
Combine sugar, cocoa, cornstarch, flour and salt in a medium saucepan. Blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into 8 oz graham cracker crust. Press plactic wrap onto pie surface and chill overnight. Top with sweetened whipped cream or cool whip prior to serving. Makes 6 servings.
Tip: For a larger pie double the recipe and use a 9-inch graham cracker crust.
Microwave Directions: Combine sugar, cocoa, cornstarch, flour and salt in a 2 quart microwave proof bowl. Blend in milk and egg yolks. Microwave on high for 5 minutes, stirring several times, or until mixture boils. Microwave on high 1 to 2 additional minutes or until mixture is smooth and thickened.
Friday, October 16, 2009
Marble Cheesecake
Graham Cracker Crust
1 c graham cracker crumbs
(about 7 graham crackers)
2 T sugar
1/4 c butter, melted
Combine crumbs, sugar and butter. Press mixture into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool while preparing cheesecake.
3 pkg (8oz each) cream cheese, softened
3/4 c sugar
1/2 c sour cream
2 t vanilla
3 T flour
3 eggs
1/4 c cocoa
1/4/c sugar
1 T oil
1/2 t vanilla
Preheat oven to 450 degrees.
Combine cream cheese, sugar, sour cream and 2 t vanilla in a large mixer bowl; beat on medium speed of electric mixer until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition. Reserve 1 1/2 c batter; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 t vanilla and reserved 1 1/2 c batter; mix until well blended. Spoon batters alternately over crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect.
Bake at 450 degrees for 10 minutes without opening oven. Reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; cool cheesecake 30 minutes without opening door. Loosen cake from rim of pan; cool completely before removing rim. Chill thoroughly.
1 c graham cracker crumbs
(about 7 graham crackers)
2 T sugar
1/4 c butter, melted
Combine crumbs, sugar and butter. Press mixture into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool while preparing cheesecake.
3 pkg (8oz each) cream cheese, softened
3/4 c sugar
1/2 c sour cream
2 t vanilla
3 T flour
3 eggs
1/4 c cocoa
1/4/c sugar
1 T oil
1/2 t vanilla
Preheat oven to 450 degrees.
Combine cream cheese, sugar, sour cream and 2 t vanilla in a large mixer bowl; beat on medium speed of electric mixer until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition. Reserve 1 1/2 c batter; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 t vanilla and reserved 1 1/2 c batter; mix until well blended. Spoon batters alternately over crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect.
Bake at 450 degrees for 10 minutes without opening oven. Reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; cool cheesecake 30 minutes without opening door. Loosen cake from rim of pan; cool completely before removing rim. Chill thoroughly.
German Chocolate Cake
This is the original German Chocolate Cake recipe and the best.
1 (4 oz) pkg German's sweet chocolate
1/3 boiling water
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
3/4 c butter
1 1/3 c sugar
3 egg yolks
3/4 t vanilla
3/4 c buttermilk
3 egg whites, stiffly beaten
Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.
Melt German chocolate in boiling water. Cool. In a small mixing bowl, sift flour with soda and salt. In large mixer bowl cream butter using electric mixer on medium. Gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into cake using low setting of mixer.
Pour evenly into prepared cake pans and bake at 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.
Tip: Line cake pans with wax paper and then spray with a flour nonstick baking spray.
Coconut-Pecan Filling and Frosting
1 can (5.33 oz) evaporated milk
2/3 c sugar
2 egg yolks, slightly beaten
1/3 c butter
3/4 t vanilla
1 c coconut
2/3 c chopped pecans
Combine all ingredients except for coconut and pecans in a large saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat; add 1 c coconut and 2/3 c chopped pecans. Beat until cool and of spreading consistency.
1 (4 oz) pkg German's sweet chocolate
1/3 boiling water
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
3/4 c butter
1 1/3 c sugar
3 egg yolks
3/4 t vanilla
3/4 c buttermilk
3 egg whites, stiffly beaten
Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.
Melt German chocolate in boiling water. Cool. In a small mixing bowl, sift flour with soda and salt. In large mixer bowl cream butter using electric mixer on medium. Gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into cake using low setting of mixer.
Pour evenly into prepared cake pans and bake at 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.
Tip: Line cake pans with wax paper and then spray with a flour nonstick baking spray.
Coconut-Pecan Filling and Frosting
1 can (5.33 oz) evaporated milk
2/3 c sugar
2 egg yolks, slightly beaten
1/3 c butter
3/4 t vanilla
1 c coconut
2/3 c chopped pecans
Combine all ingredients except for coconut and pecans in a large saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat; add 1 c coconut and 2/3 c chopped pecans. Beat until cool and of spreading consistency.
Thursday, October 15, 2009
Fudge Pecan Pie
This is the very best chocolate pecan pie recipe and it's easy to make.
1 deep dish pie crust
3 T cocoa
2 c sugar
1/8 t salt
1 can (5.33 oz) evaporated milk
1/2 c butter
3/4 c hot water
1/2 c flour
1 t vanilla
Preheat oven and a cookie sheet to 350 degrees. Melt butter in a large saucepan. Add cocoa and stir until dissolved. Add hot water and stir. With wire whip, blend in sugar, flour, salt, vanilla and milk. Stir until smooth. Mix in pecans and pour into crust. Place on preheated cookie sheet and bake in oven at 350 degrees for 50 minutes, or until set.
Best Pecan Pie
Pecan pie is the hardest thing for me to bake. The first time I tried, I overcooked it and it was tough and chewy. Then, I found this recipe in Favorite Namebrand Recipe Book, by the editors of Consumer Guide, 1981. It's original name is "The Devil's Tempting Pecan Pie", and it's found on page 275. It's been my favorite every since.
One 9-inch Single-crust pie shell
4 eggs
1 lb Light Brown Sugar
1/4 c water
1/4 c butter or margarine, softened
1 t vanilla extract
pecan halves
Beat eggs in a small mixing bowl, until frothy; set aside. Combine sugar and water in a 2 quart thick saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and extract into mixture. Pour filling into pie crust. Arrange pecans on top of filling in desired pattern. Bake at 350 degrees for 1 hour or until set. Remove to cooling rack.
One 9-inch Single-crust pie shell
4 eggs
1 lb Light Brown Sugar
1/4 c water
1/4 c butter or margarine, softened
1 t vanilla extract
pecan halves
Beat eggs in a small mixing bowl, until frothy; set aside. Combine sugar and water in a 2 quart thick saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and extract into mixture. Pour filling into pie crust. Arrange pecans on top of filling in desired pattern. Bake at 350 degrees for 1 hour or until set. Remove to cooling rack.
Tuesday, October 13, 2009
Raspberry Cheesecake Recipe
This recipe uses Chambord liqueur and fresh raspberries. I found it on the internet at http://www.pastrywiz.com/ and its official name is "Dr. Ruth's almost as good as Sex Cheesecake".
5 oz graham cracker crumbs
3 T sugar
5 T butter, melted
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1/2 t vanilla
pinch of salt
2 large eggs
3 T Chambord liqueur
8 oz sour cream
1 T sugar
1/2 t vanilla
1 T Chambord liqueur
1 c fresh raspberries
Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and melted butter in medium mixing bowl. Press mixture firmly into bottom of a 9-inch springform pan.
Mix cream cheese, sugar, vanilla and salt at midium speed of electric mixer. Add eggs and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.
Mix sour cream, sugar, vanilla and Chambord together in small mixing bowl. Spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
Tip: for creamy baked cheesecake, wrap outside of springform pan in heavy aluminum foil. Place pan in a shallow pan of water and place in oven to bake.
5 oz graham cracker crumbs
3 T sugar
5 T butter, melted
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1/2 t vanilla
pinch of salt
2 large eggs
3 T Chambord liqueur
8 oz sour cream
1 T sugar
1/2 t vanilla
1 T Chambord liqueur
1 c fresh raspberries
Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and melted butter in medium mixing bowl. Press mixture firmly into bottom of a 9-inch springform pan.
Mix cream cheese, sugar, vanilla and salt at midium speed of electric mixer. Add eggs and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.
Mix sour cream, sugar, vanilla and Chambord together in small mixing bowl. Spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
Tip: for creamy baked cheesecake, wrap outside of springform pan in heavy aluminum foil. Place pan in a shallow pan of water and place in oven to bake.
Cheesecake Desserts - Sun-Sational Cheesecake
I found this recipe in "The Philadelphia Brand Cream Cheese Cookbook". I made it for my niece, Karen, when she was visiting me once, and she loved it.
1 c graham crackers crumbs
3 T sugar
3 T margarine, melted
3 pkg (8 oz) cream cheese
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon rind
1/2 t vanilla
4 eggs (separated)
3/4 c sugar
2 T cornstarch
1/2 c water
1/4 c lemon juice
Combine crumbs, sugar and margarine in medium mixing bowl; press into bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla in a large mixing bowl. Mix with electric mixer until well blended. Blend in 3 eggs and 1 egg white; reserve yolk. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 30 minutes. Loosen cake from rim of pan, cool completely. Remove from pan.
In medium saucepan, combine sugar and cornstarch; gradually add water and lemon juice and cook, stirring constantly, until clear and thickened. Stir small amount of hot misture into reserved egg yolk; return to hot mixture. Cook 1 minute, stirring constantly. Spoon over cheesecake; chill.
Tip: for creamy baked cheesecake, line outside of springform pan with heavy aluminum foil. Place in a shallow pan of water, then place in oven to bake.
1 c graham crackers crumbs
3 T sugar
3 T margarine, melted
3 pkg (8 oz) cream cheese
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon rind
1/2 t vanilla
4 eggs (separated)
3/4 c sugar
2 T cornstarch
1/2 c water
1/4 c lemon juice
Combine crumbs, sugar and margarine in medium mixing bowl; press into bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla in a large mixing bowl. Mix with electric mixer until well blended. Blend in 3 eggs and 1 egg white; reserve yolk. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 30 minutes. Loosen cake from rim of pan, cool completely. Remove from pan.
In medium saucepan, combine sugar and cornstarch; gradually add water and lemon juice and cook, stirring constantly, until clear and thickened. Stir small amount of hot misture into reserved egg yolk; return to hot mixture. Cook 1 minute, stirring constantly. Spoon over cheesecake; chill.
Tip: for creamy baked cheesecake, line outside of springform pan with heavy aluminum foil. Place in a shallow pan of water, then place in oven to bake.
Cheesecake Desserts - Amaretto Mousse Cheesecake
Today I'm going to feature three of my favorite recipes for cheesecake. Making cheesecake isn't hard and I'll be giving you a few tips along the way, to make your baked ones turn out creamy. For starters, here is one of my very favorites - made with knox jello, it's a no bake cheesecake. I found the recipe in a magazine ad for Knox Gelatine at least 20 years ago.
2 c graham cracker crumbs
1/2 c butter, melted
1 envelope Knox unflavored gelatine
1/2 c cold water
3 pkg (8 oz) cream cheese, softened
1 1/4 c sugar
1 can (5 oz) evaporated milk (not condensed)
1 t lemon juice
1/3 c amaretto liqueur
1 t vanilla extract
3/4 c whipping or heavy cream, whipped
Combine graham cracker crums with butter and press into the bottom of a 9-inch springform pan; chill.
Pour cold water into a small saucepan and sprinkle gelatine over it. Let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large mixer bowl, beat cream cheese with sugar until fluffy with electric mixer, about 2 minutes. Gradually stir in evaporated milk and lemon juice, beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.
Pour into crust and chill 8 hours or overnight. Makes 12 servings.
2 c graham cracker crumbs
1/2 c butter, melted
1 envelope Knox unflavored gelatine
1/2 c cold water
3 pkg (8 oz) cream cheese, softened
1 1/4 c sugar
1 can (5 oz) evaporated milk (not condensed)
1 t lemon juice
1/3 c amaretto liqueur
1 t vanilla extract
3/4 c whipping or heavy cream, whipped
Combine graham cracker crums with butter and press into the bottom of a 9-inch springform pan; chill.
Pour cold water into a small saucepan and sprinkle gelatine over it. Let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large mixer bowl, beat cream cheese with sugar until fluffy with electric mixer, about 2 minutes. Gradually stir in evaporated milk and lemon juice, beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.
Pour into crust and chill 8 hours or overnight. Makes 12 servings.
Monday, October 12, 2009
Best Beef Stew
When the weather turns cool, there is nothing that warms you up like a bowl of hot beef stew. This beef stew recipe is perfect to serve on Halloween to warm your little spooks up either before they go out trick or treating, or after they're done.
2 T oil
2 lbs sirloin steak, cut in cubes
1 1/2 envelopes Lipton Onion
Soup Mix
1 large (28 oz) can chopped tomatoes
1 (16 oz) can chopped tomatoes
2 c water
3 t chili powder
4 carrots, thinly sliced
1/2 green pepper, chopped
4 potatoes, diced
Heat oil in large skillet and brown beef. Don't drain. Add onion soup mix, tomatoes, water and chili powder. Stir well and bring to boil. Turn down heat to low, cover and simmer for 30 minutes, stirring occassionally. Prepare vegetables while meat cooks. Add carrots, green pepper and potatoes; cook covered for one hour or until vegetables are tender and gravy slightly thickened. Makes about 10 servings.
Serve hot with corn bread.
Sunday, October 11, 2009
Hummingbird Cake
This cake is similiar to Italian Cream Cake except that it has bananas and pineapple in the batter. It is moist and luscious. I found this recipe in a magazine advertisement for "I Can't Believe It's Not Butter".
3 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
t cinnamon
3 eggs, beaten
1 1/2 c vegetable oil
1 1/2 t vanilla extract
1 (8oz)can crushed pineapple,drained
2 c chopped bananas (about 4)
2 c chopped pecans
Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans and set aside.
In large mixing bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 c chopped pecans. Spoon bater into cake pans. Bake 25 minutes at 350 degrees or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes. Remove from pans an cool completely on wire racks. Then frost.
Cream Cheese Frosting
2 pkgs (8 oz) cream cheese, softened
1 c (2 sticks) butter
2 boxes (16 oz ea) confectioners sugar
2 t vanilla extract
dash of salt
Beat cream cheese and butter until smooth in large mixer bowl. Add confectioners sugar and beat until light and fluffy with electric mixer. Stir in vanilla and salt. Spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup of pecans. Makes 8 servings.
3 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
t cinnamon
3 eggs, beaten
1 1/2 c vegetable oil
1 1/2 t vanilla extract
1 (8oz)can crushed pineapple,drained
2 c chopped bananas (about 4)
2 c chopped pecans
Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans and set aside.
In large mixing bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 c chopped pecans. Spoon bater into cake pans. Bake 25 minutes at 350 degrees or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes. Remove from pans an cool completely on wire racks. Then frost.
Cream Cheese Frosting
2 pkgs (8 oz) cream cheese, softened
1 c (2 sticks) butter
2 boxes (16 oz ea) confectioners sugar
2 t vanilla extract
dash of salt
Beat cream cheese and butter until smooth in large mixer bowl. Add confectioners sugar and beat until light and fluffy with electric mixer. Stir in vanilla and salt. Spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup of pecans. Makes 8 servings.
Friday, October 9, 2009
Halloween Recipes
Place plastic spiders in ice trays and fill with colored water. Freeze. Float them in punch.
Punch
1 64 oz bottle 7-Up
1 c raspberry sherbet
1 gallon orange juice
1 gallon cranberry juice
Mix juices together, add sherbet and stir until melted. Add 7-Up. Chill. Pour into punch bowl and add spider ice cubes.
Spooky Cakes
1 box devil's food cake mix
1 1/2 c coke
3 eggs
1/2 c oil
Preheat oven to 350 degrees. Grease and flour large, rectangular baking pan 13 x 9-inch.
Combine cake mix, coke, eggs and oil in large mixing bowl. Beat on medium speed of electric mixer for 2 minutes. Pour into pan and bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes, then invert on wire rack. Allow to cool completely. Then cut halloween design cakes using ghost, bat, pumpkin cookie cutters.
Frosting
1 can ready-to-spread white frosting
1 can ready-to-spread chocolate frosting
orange food color
Garnish
Candy Corns
M&M candies
Divide white frosting in half and add orange food color to one half. Frost cakes using white frosting for ghosts, orange for pumpkins and chocolate for bats. Decorate with candy corns and M&M candies.
Wednesday, October 7, 2009
Carrot Cake
This Carrot Cake recipe is taken from Cooking Light Magazine, submitted by Maureen Callahan and Rebecca J. Pate, November 1999, pp 140-141. It has only 9.5 grams of fat and 304 calories per slice.
2 c flour
1/2 c apple butter
1/2 c granulated sugar
1/2 c vegetable oil
1/2 c packed brown sugar
1 T vanilla extract
2 t baking soda
2 large eggs
2 large egg whites
1 t salt
3 c shredded carrot
2 t cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, sugars, soda, cinnamon and salt; make a well in center of mixture. Combine apple butter, vegetable oil, vanilla, eggs and egg whites, in a large mixing bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrots.
Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Cream Cheese Frosting:
1/2 c (4 oz) block-style fat-free
cream cheese, chilled
1 t vanilla extract
3 1/2 c powdered sugar
1 t grated lemon rind
1/4 c butter
Beat cream cheese, butter, vanilla and grated lemon rind at medium speed of a mixer until smooth. Lightly sppon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon)
Place 1 cake layer on a plate; spread with 2/3 c frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice).
2 c flour
1/2 c apple butter
1/2 c granulated sugar
1/2 c vegetable oil
1/2 c packed brown sugar
1 T vanilla extract
2 t baking soda
2 large eggs
2 large egg whites
1 t salt
3 c shredded carrot
2 t cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, sugars, soda, cinnamon and salt; make a well in center of mixture. Combine apple butter, vegetable oil, vanilla, eggs and egg whites, in a large mixing bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrots.
Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Cream Cheese Frosting:
1/2 c (4 oz) block-style fat-free
cream cheese, chilled
1 t vanilla extract
3 1/2 c powdered sugar
1 t grated lemon rind
1/4 c butter
Beat cream cheese, butter, vanilla and grated lemon rind at medium speed of a mixer until smooth. Lightly sppon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon)
Place 1 cake layer on a plate; spread with 2/3 c frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice).
Texas Sheet Cake
This recipe is taken from Cooking Light Magazine, March 2000 issue, page 151. I have made it many times as it is lower in fat, only 10g per slice, and 298 calories.
2 t flour
1/2 c butter
2 c flour
1/4 c cocoa
2 c granulated sugar
1/2 c low-fat buttermilk
1 t baking soda
1 t vanilla
1 t cinnamon
2 large eggs
1/4 t salt
1/4 c water
Preheat oven to 375 degrees. Coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 t flour. Set aside.
Lightly spoon flour into dry measuring cups, level with knife. Combine 2 c flour, sugar, soda, cinnamon and salt in large mixing bowl. Stir well with a whisk. Combine water, 1/2 c butter and 1/4 c cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, vanilla and eggs; beat well.
Pour batter into prepared pan; bake at 375 degrees for 17 minutes or until wooden pick inserted in center comes out clean. Place on a wire rack.
Icing:
6 T butter
3 c powdered sugar
1/3 c fat-free milk
1/4 c chopped pecans, toasted
1/4 c cocoa
2 t vanilla extract
Combine butter, milk and coca in a medium saucepan; bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack. Yield 20 servings.(serving size: 1 slice)
Cake can be baked in a 13 x 9-inch baking pan at 375 degrees for 22 minutes.
Chicken - Simply the Best Fried Chicken
Growing up, my mother rarely fried anything, so my mother-in-law taught me how to make fried chicken. Using this recipe, chicken turns out cripsy and never dry.
2 lbs chicken pieces, bone in
1 cup flour
1 tsp salt
1/4 tsp pepper
Water
Vegetable Oil
Fill medium size mixing bowl with cold water. Put flour, salt and pepper in a large, ziplock bag, and shake until well combined. Dip chicken pieces in flour to coat, then water, then flour again. Put on a plate until ready to cook.
Heat oil on high in a large frying pan until a drop of water sizzles in it. Carefully place chicken in hot oil and brown for five minutes on each side. Cover and turn heat on low. Cook for 15 minutes on each side. Remove lid, turn heat up, and cook for 5 more minutes, turning often to avoid over browning.
Remove chicken with tongs and place on paper towels to drain.
2 lbs chicken pieces, bone in
1 cup flour
1 tsp salt
1/4 tsp pepper
Water
Vegetable Oil
Fill medium size mixing bowl with cold water. Put flour, salt and pepper in a large, ziplock bag, and shake until well combined. Dip chicken pieces in flour to coat, then water, then flour again. Put on a plate until ready to cook.
Heat oil on high in a large frying pan until a drop of water sizzles in it. Carefully place chicken in hot oil and brown for five minutes on each side. Cover and turn heat on low. Cook for 15 minutes on each side. Remove lid, turn heat up, and cook for 5 more minutes, turning often to avoid over browning.
Remove chicken with tongs and place on paper towels to drain.
Tuesday, October 6, 2009
Pecan Pralines
I found this recipe for Pecan Pralines inside an Adam's Extract bottle when I was a kid. It is still my favorite praline recipe.
2 c granulated sugar 1 tsp butter flavoring
1 c buttermilk 2 c chopped pecans
1 t soda 1 t butter
1 t vanilla
Mix soda and buttermilk in a large saucepan on medium heat. Add sugar and dissolve, stirring the whole time. Boil slowly to soft ball stage (234 degrees). Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavors, butter and pecans. Stir until it begins to sugar or cream. Drop into small cakes on wax paper and cool. Makes 30 pralines.
2 c granulated sugar 1 tsp butter flavoring
1 c buttermilk 2 c chopped pecans
1 t soda 1 t butter
1 t vanilla
Mix soda and buttermilk in a large saucepan on medium heat. Add sugar and dissolve, stirring the whole time. Boil slowly to soft ball stage (234 degrees). Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavors, butter and pecans. Stir until it begins to sugar or cream. Drop into small cakes on wax paper and cool. Makes 30 pralines.
Cakes - Cream Cheese Frosting
This frosting goes great on Italian Cream Cake. Be sure to use regular cream cheese, not low fat, as frosting will be too thin and cake will slide around.
8 oz pkg cream cheese
1 box powdered sugar
1/2 stick butter
1 t vanilla
Soften cream cheese and butter. Cream together in a medium mixing bowl. Add sugar and a little milk ( just enough to spread easy). Beat until smooth with electric mixer on medium speed. Add vanilla and beat well. Spread on cooled cake. Sprinkle top with chopped pecans. Refrigerate cake until ready to serve.
8 oz pkg cream cheese
1 box powdered sugar
1/2 stick butter
1 t vanilla
Soften cream cheese and butter. Cream together in a medium mixing bowl. Add sugar and a little milk ( just enough to spread easy). Beat until smooth with electric mixer on medium speed. Add vanilla and beat well. Spread on cooled cake. Sprinkle top with chopped pecans. Refrigerate cake until ready to serve.
Italian Cream Cake
A friend gave me this recipe years ago and it is absolutley the best Italian Cream Cake recipe I've ever eaten. It won 2nd place at a family reunion out of about 30 desserts.
2 s sugar 2 c flour
1 t vanilla 5 eggs (separated)
1 t soda 1 c buttermilk
1 stick butter 1 c crisco
1 sm can Angel Flake 1 c chopped pecans
Coconut
Grease and flour three 8" round cake pans. Preheat oven to 350 degrees.
Cream butter and crisco with sugar in a large mixing bowl. Gradually add egg yolks and beat well. Dissovle soda in buttermilk. Add flour alternately with the buttermilk to the creamed mixture. Blend well on medium speed on electric mixer. Add pecans, coconut and vanilla and mix well. Beat egg whites until stiff peaks form. Fold into batter on low speed of electric mixer.
Pour batter evenly into the prepared pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center, comes out clean. Cool in pans for 10 minutes, then invert onto wire racks. Cool thoroughly. Frost with Cream Cheese Frosting.
2 s sugar 2 c flour
1 t vanilla 5 eggs (separated)
1 t soda 1 c buttermilk
1 stick butter 1 c crisco
1 sm can Angel Flake 1 c chopped pecans
Coconut
Grease and flour three 8" round cake pans. Preheat oven to 350 degrees.
Cream butter and crisco with sugar in a large mixing bowl. Gradually add egg yolks and beat well. Dissovle soda in buttermilk. Add flour alternately with the buttermilk to the creamed mixture. Blend well on medium speed on electric mixer. Add pecans, coconut and vanilla and mix well. Beat egg whites until stiff peaks form. Fold into batter on low speed of electric mixer.
Pour batter evenly into the prepared pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center, comes out clean. Cool in pans for 10 minutes, then invert onto wire racks. Cool thoroughly. Frost with Cream Cheese Frosting.
Chocolate Buttercream Frosting
This recipe, taken from the back of a Hershey's Cocoa can, is the perfect topping for Hershey's Disappearing Cake.
6 T softened butter
3/4 c Hershey's Cocoa
2 2/3 c unsifted confectioner's sugar
1/3 c milk
1 t vanilla
Cream butter in small mixer bowl. Add cocoa and confectioner's sugar alternately with milk. Beat to spreading consistency on medium speed on electric mixer. Blend in vanilla. Makes about 2 cups of frosting, enough for a two layer cake.
6 T softened butter
3/4 c Hershey's Cocoa
2 2/3 c unsifted confectioner's sugar
1/3 c milk
1 t vanilla
Cream butter in small mixer bowl. Add cocoa and confectioner's sugar alternately with milk. Beat to spreading consistency on medium speed on electric mixer. Blend in vanilla. Makes about 2 cups of frosting, enough for a two layer cake.
Hershey's Disappearing Cake
I found this recipe on the back of a Hershey's Cocoa can and it has been a favorite ever since. I have taken it to get togethers from Girl Scouts to work related events and true to its name, it always disappears fast.
1/4 c butter 1 3/4 c unsifted flour
1/4 c shortening 3/4 t baking powder
2 c sugar 3/4 t baking soda
1 t vanilla 1/8 t salt
2 eggs 1 3/4 c milk
3/4 c cocoa
Grease and flour 2 8" round cake pans. Preheat oven to 350 degrees.
Cream butter, shortening, sugar and vanilla until fluffy at medium speed of electric mixer. Blend in eggs.
Combine cocoa, flour, baking soda, baking powder and salt in small mixing bowl. Stir with a wisk to mix well. All alternately with milk to creamed mixture. Blend well on medium speed of electric mixer. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool in pans for 10 minutes and then remove from pans. Cool completely on racks before frosting with Chocolate Buttercream Frosting.
1/4 c butter 1 3/4 c unsifted flour
1/4 c shortening 3/4 t baking powder
2 c sugar 3/4 t baking soda
1 t vanilla 1/8 t salt
2 eggs 1 3/4 c milk
3/4 c cocoa
Grease and flour 2 8" round cake pans. Preheat oven to 350 degrees.
Cream butter, shortening, sugar and vanilla until fluffy at medium speed of electric mixer. Blend in eggs.
Combine cocoa, flour, baking soda, baking powder and salt in small mixing bowl. Stir with a wisk to mix well. All alternately with milk to creamed mixture. Blend well on medium speed of electric mixer. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool in pans for 10 minutes and then remove from pans. Cool completely on racks before frosting with Chocolate Buttercream Frosting.
Ice Box Cookies
These cookies are good to mix up, roll dough in wax paper, and put in the refrigerator for whenever you get a craving. Then, just slice and bake.
1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts
Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.
1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts
Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.
Snickerdoodles
A friend gave me this recipe years ago and now it is a favorite of my grandsons. I often make snickerdoodles to take to the pool in the summer because the cinnamon coating keeps the ants away.
1/2 c softened butter
1 1/2 c sugar
2 eggs
1/2 c shortening
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt
In a large mixing bowl, mix butter, sugar, eggs and shortening. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoons into balls.
Mix 2 T sugar and 2 t cinnamon in a small bowl. Roll balls in mixture and place 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes. Remove immediately and cool on rack. Makes 6 dozen.
1/2 c softened butter
1 1/2 c sugar
2 eggs
1/2 c shortening
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt
In a large mixing bowl, mix butter, sugar, eggs and shortening. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoons into balls.
Mix 2 T sugar and 2 t cinnamon in a small bowl. Roll balls in mixture and place 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes. Remove immediately and cool on rack. Makes 6 dozen.
Monday, October 5, 2009
Strawberry Delight
1 sm pkg strawberry jello
1 c boiling water
1 pkg frozen strawberries
1 pkg dream whip
3 oz cream cheese, softened
1 c mini marshmallows
Dissolve jello in boiling water in a medium mixing bowl. Add strawberries and stir until thawed. Pour into small, rectangular casserole dish. Place in refrigerator until set. Beat Dream Whip per package directions, omitting vanilla. Add cream cheese and marshmallows. Beat until smooth and then spread over jello. Chill and serve. 8 Servings.
1 c boiling water
1 pkg frozen strawberries
1 pkg dream whip
3 oz cream cheese, softened
1 c mini marshmallows
Dissolve jello in boiling water in a medium mixing bowl. Add strawberries and stir until thawed. Pour into small, rectangular casserole dish. Place in refrigerator until set. Beat Dream Whip per package directions, omitting vanilla. Add cream cheese and marshmallows. Beat until smooth and then spread over jello. Chill and serve. 8 Servings.
Pistachio Salad
1 sm box instant Pistachio Pudding
2 c Mini Marshmallows
1 lg can Crushed Pineapple
1 c Pecans
1 Lg container Cool Whip
Empty pudding mix into large mixing bowl. Stir in crushed pineapple, cool whip, marshmallows and pecans. Combine well and chill.
2 c Mini Marshmallows
1 lg can Crushed Pineapple
1 c Pecans
1 Lg container Cool Whip
Empty pudding mix into large mixing bowl. Stir in crushed pineapple, cool whip, marshmallows and pecans. Combine well and chill.
Banana Pineapple Salad
1 c sugar
1/3 t salt
1/4 c flour
2 eggs
1 lg can pineapple tidbits
1 c mini marshmallows
1 c chopped pecans
8-10 sliced bananas
Drain pineapple, saving juice. Combine juice, sugar, salt, flour and eggs in a medium saucepan. Stir constantly until thick. Cool. Add marshmallows, pecans, pineapple and bananas. Mix well.
1/3 t salt
1/4 c flour
2 eggs
1 lg can pineapple tidbits
1 c mini marshmallows
1 c chopped pecans
8-10 sliced bananas
Drain pineapple, saving juice. Combine juice, sugar, salt, flour and eggs in a medium saucepan. Stir constantly until thick. Cool. Add marshmallows, pecans, pineapple and bananas. Mix well.
Beef - Easy Barbecued Brisket
4 lb beef brisket
1/4 c plus 2 T liquid smoke
1 T salt
1 T onion powder
1 T garlic powder
Barbecue Sauce
Line a 13x9x2 pan with heavy-duty aluminum foil. Leave a 9" overhang at ends. Trim fat from brisket, place in pan, sprinkle on liquid smoke and salt. Fold long ends of foil together and fold down. Fold up short ends. Crimp to seal. Chill brisket for 8 hours.
Unwrap, sprinkle on onion and garlic powder. Rewrap and bake at 300 degrees for 4 hours.
Remove from pan, discard juice and slice brisket thinly and serve with barbecue sauce.
1/4 c plus 2 T liquid smoke
1 T salt
1 T onion powder
1 T garlic powder
Barbecue Sauce
Line a 13x9x2 pan with heavy-duty aluminum foil. Leave a 9" overhang at ends. Trim fat from brisket, place in pan, sprinkle on liquid smoke and salt. Fold long ends of foil together and fold down. Fold up short ends. Crimp to seal. Chill brisket for 8 hours.
Unwrap, sprinkle on onion and garlic powder. Rewrap and bake at 300 degrees for 4 hours.
Remove from pan, discard juice and slice brisket thinly and serve with barbecue sauce.
Double Corn Pudding
2 eggs, beaten
1/2 t salt
2 c cream corn
1/4 c finely chopped onion
3/4 c milk
Dash of pepper
1/4/c corn meal
2 T butter
Combine eggs, corn, milk, corn meal, onion, salt and pepper. Pour into a buttered, 8" square pan or casserole dish. Dot with butter. Bake at 350 degrees for 35-40 minutes, until knife inserted 1" from edge, comes out clean. Serve hot. 6 servings.
1/2 t salt
2 c cream corn
1/4 c finely chopped onion
3/4 c milk
Dash of pepper
1/4/c corn meal
2 T butter
Combine eggs, corn, milk, corn meal, onion, salt and pepper. Pour into a buttered, 8" square pan or casserole dish. Dot with butter. Bake at 350 degrees for 35-40 minutes, until knife inserted 1" from edge, comes out clean. Serve hot. 6 servings.
Yam'n Cranberry Casserole
1 can (40oz) yams 1/2 c pecan halves
12 oz fresh whole cranberries (3 cups) 1/4 c orange juice or brandy
1 1/2 c sugar 3/4 t cinnamon
1 sm orange, sliced 1/4 t nutmeg
1/8 t mace
Combine cranberries, sugar, orange slices, pecans, juice and spices in a 2qt casserole.
Bake uncovered at 375 degrees for 30 minutes. Stir in yams and bake until hot, about 15 minutes. Makes 8 servings.
12 oz fresh whole cranberries (3 cups) 1/4 c orange juice or brandy
1 1/2 c sugar 3/4 t cinnamon
1 sm orange, sliced 1/4 t nutmeg
1/8 t mace
Combine cranberries, sugar, orange slices, pecans, juice and spices in a 2qt casserole.
Bake uncovered at 375 degrees for 30 minutes. Stir in yams and bake until hot, about 15 minutes. Makes 8 servings.
Beef Enchiladas
1 lb ground beef
4 t chili powder
1/8 t garlic powder
1 t salt
1/2 c chopped onion
1 c tomato juice
Corn Tortillas - 24 count
Brown ground beef in large frying pan with chopped onion. Drain. Add chili powder, garlic powder, salt and 1 cup tomato juice. Bring to boil, cover and cook on low for 10 minutes.
Remove from heat and pour into a bowl.
Sauce:
1 1/2 c tomato juice 1/4-1/2 t chili powder
1 c water 1/4 t salt
Combine ingredients in large frying pan. Bring to a boil. Turn down on low and place tortillas 2-3 at a time in sauce until soaked. Place in a rectangular casserole dish and put a spoonfull of meat across center. Roll up. Continue until all tortillas have been rolled.
Sprinkle grated cheese, onion, and remaining meat filling over top. Spoon sauce over top.
Heat in 350 degree oven until cheese is melted - about 10 minutes.
4 t chili powder
1/8 t garlic powder
1 t salt
1/2 c chopped onion
1 c tomato juice
Corn Tortillas - 24 count
Brown ground beef in large frying pan with chopped onion. Drain. Add chili powder, garlic powder, salt and 1 cup tomato juice. Bring to boil, cover and cook on low for 10 minutes.
Remove from heat and pour into a bowl.
Sauce:
1 1/2 c tomato juice 1/4-1/2 t chili powder
1 c water 1/4 t salt
Combine ingredients in large frying pan. Bring to a boil. Turn down on low and place tortillas 2-3 at a time in sauce until soaked. Place in a rectangular casserole dish and put a spoonfull of meat across center. Roll up. Continue until all tortillas have been rolled.
Sprinkle grated cheese, onion, and remaining meat filling over top. Spoon sauce over top.
Heat in 350 degree oven until cheese is melted - about 10 minutes.
Saturday, October 3, 2009
Coca-Cola Cake
2 c unsifted flour 1/2 c buttermilk
2 c sugar 2 beaten eggs
2 sticks butter 1 t soda
1 c coca-cola 1 t vanilla
3 T cocoa 1-1/2 c mini-marshmallows
Combine flour and sugar in a large mixing bowl. Set aside. Heat butter, cocoa, and coke in a medium size saucepan until mixture boils and butter is melted. Pour over flour mixture, mixing well. Add buttermilk, eggs, soda, vanilla and marshmallows. Beat well. Pour into greased and floured 12x10 pan and bake for 30-40 minutes at 350 degrees. Ice while hot.
Coca-Cola Icing
1 c chopped pecans 1/2 c butter
3 t cocoa 6 T coke
1 box powdered sugar 1/3 c marshmallow cream (optional)
Empty powdered sugar into a medium size mixing bowl. Set aside. Combine butter, cocoa and coke in a medium size saucepan. Bring to a boil. Pour over powdered sugar and beat well. Add marshnallow cream (if desired) and pecans. Mix well and spread on hot cake.
2 c sugar 2 beaten eggs
2 sticks butter 1 t soda
1 c coca-cola 1 t vanilla
3 T cocoa 1-1/2 c mini-marshmallows
Combine flour and sugar in a large mixing bowl. Set aside. Heat butter, cocoa, and coke in a medium size saucepan until mixture boils and butter is melted. Pour over flour mixture, mixing well. Add buttermilk, eggs, soda, vanilla and marshmallows. Beat well. Pour into greased and floured 12x10 pan and bake for 30-40 minutes at 350 degrees. Ice while hot.
Coca-Cola Icing
1 c chopped pecans 1/2 c butter
3 t cocoa 6 T coke
1 box powdered sugar 1/3 c marshmallow cream (optional)
Empty powdered sugar into a medium size mixing bowl. Set aside. Combine butter, cocoa and coke in a medium size saucepan. Bring to a boil. Pour over powdered sugar and beat well. Add marshnallow cream (if desired) and pecans. Mix well and spread on hot cake.
Ritz Cracker Cookies
1 box Ritz Crackers
Peanut Butter
vanilla or chocolate almond bark
Spread peanut butter between 2 Ritz crackers and place on wax paper. Melt almond bark following package directions. Using tongs, dip cracker sandwich in melted almond bark to coat. Place on wax paper to cool and harden.
Peanut Butter
vanilla or chocolate almond bark
Spread peanut butter between 2 Ritz crackers and place on wax paper. Melt almond bark following package directions. Using tongs, dip cracker sandwich in melted almond bark to coat. Place on wax paper to cool and harden.
No Bake Peanut Butter Cookies
1 c sugar
1 c light corn syrup
2 c peanut butter
6 c corn flakes
Measure 6 cups of corn flakes into a large mixing bowl. Set aside. Combine sugar and syrup in a large saucepan. Bring to a boil. Remove from heat and stir in peanut butter until smooth. Pour hot mixture over corn flakes and mix well. Roll into balls and place on wax paper to cool.
Makes 4-5 dozen depending on size.
1 c light corn syrup
2 c peanut butter
6 c corn flakes
Measure 6 cups of corn flakes into a large mixing bowl. Set aside. Combine sugar and syrup in a large saucepan. Bring to a boil. Remove from heat and stir in peanut butter until smooth. Pour hot mixture over corn flakes and mix well. Roll into balls and place on wax paper to cool.
Makes 4-5 dozen depending on size.
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