CAN'T-EAT-JUST-ONE CINNAMON ROLLS

1 pkg (1/4-oz) active dry yeast

1 tbsp sugar

1/4 cup water (110-degrees)

1 cup 2% milk

1/3 cup instant vanilla pudding mix (use half of a 3/4-oz pkg)

1 egg

1/4 cup butter, melted

1 tsp salt

3 to 3 1/2 cups all-purpose flour

Filling:

3/4 cup sugar

1 tbsp cinnamon

1/4 cup butter, melted

Frosting:

1 1/2 cups confectioners' sugar

1/2 cup butter, softened

2 tsp vanilla extract

1 tsp water

In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for one minute. Let stand one minute. Add egg, butter, salt, yeast mixture and 2 cups of the flour; beat on medium until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, mix sugar and cinnamon. Punch down dough and divide in half. Roll each into an 18x10-inch rectangle. Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture. Roll up. starting with a long side and pinch seam to seal. Cut each into 12 slices. Place in a greased 13x9-inch baking pan. Cover, let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350-degrees.

Bake 20-25 minutes or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over the warm rolls.

Yield: 2 dozen

TOH 4015

CHILLED LEMON CHEESECAKE BARS

CRUST:

1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.

file photo

TOASTED MARSHMALLOW FROSTING

12 large marshmallows

1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.

from cake central

COCONUT ITALIAN CREAM CAKE

5 large eggs, separated

1 cup butter, softened

1 2/3 cups sugar

1 1/2 tsp vanilla extract

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting:

12-oz cream cheese, softened

6 tbsp butter, softened

2 1/4 tsp vanilla extract

5 2/3 cups confectioners' sugar

3 to 4 tbsp heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

To make the cake:

Place egg whites in a small bowl and let stand at room temperature 30 minutes. Preheat oven to 350-degrees. Line bottoms of three greased 9-inch round baking pans with parchment paper and grease the parchment

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt. Add flour mixture to the creamed mixture, alternately with the buttermilk, beating well after each addition. Fold in the coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into the batter. transfer batter evenly into the three prepared pans. Bake in the preheated oven 20 t0 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

To make the frosting:

In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in the confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of the cake Sprinkle with the pecans and, if desired, coconut.

Yield: 16 servings. Refrigerate any leftovers.

 TOH 2015

EASIEST PECAN PIE BARS EVER

This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

  — with Anne Bush and Alice F Marion Dacus.

BANANA SPICE COOKIES

These cookies are known as good-for-you treats!

2 large bananas, mashed

1 1/2 cup oats, pulsed into flour

1 tbsp ground ginger

1/2 tbsp ground turmeric

2 tsp vanilla extract

Mix all other ingredients into the mashed bananas. Drop 18 spoonfuls onto a parchment paper-lined baking sheet. Bake at 350-degrees for 10 to 12 minutes. Cool then enjoy with yogurt, ice cream or tea.

recipe and photo from Woman's World 2025

HOT CHOCOLATE PUDDING CAKE, A LA MODE, PLEASE

6 tbsp butter

1 oz semisweet baking chocolate, chopped
1 egg yolk
1/2 cup all-purpose flour
1/2 cup 100% whole-wheat white flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed brown sugar
1 1/2 pint vanilla ice cream

Preheat oven to 350 degrees.

Microwave the butter and baking chocolate together in a small bowl just until melted.  Stir mixture with a whisk just to combine; stir in the yolk until well blended.

In a medium bowl, whisk together the flours, 3/4 cup of the granulated sugar, 1/3 cup of the cocoa, the baking powder, and salt until blended.  Stir in 1/2 cup of the milk, the butter/chocolate mixture, and vanilla extract until smooth.  Spread the batter into an ungreased shallow 2-quart baking dish.

Mix the remaining granulated sugar, remaining cocoa powder, and the brown sugar with a fork in a bowl until blended.  Sprinkle mixture over the batter in the baking dish.

Heat the remaining 2 cups of milk in a microwave just until simmering (do not boil).  Slowly pour the hot milk over the mixture in the baking dish; do not stir!

Bake 45 minutes at 350 degrees.

Spoon the cake into serving bowls and top each serving with a small scoop of ice cream.

Note: This cake should be served hot.  Otherwise, the pudding layer will be absorbed by the cake layer.

Note: This is a recipe I got from a Woman's Day magazine years ago.

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened

1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecans, candied cherries,2 tablespoons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

clipart

LEMON POPPY SEED CHIFFON CAKE

1/2 cup poppy seed

1/4 cup water
Soften the poppy seed in the water for at least one hour.

1 pkg lemon chiffon cake mix
1 tsp grated lemon zest
1 pkg (4-oz) lemon pie and pudding mix
1/2 cup whipping cream

Prepare the cake mix according to package direction and stir in the poppy seeds. Pour batter into 2 9-inch ungreased loaf pans and bake according to the package directions. Allow to cool in pans for a couple of minutes the remove from pans to wire rack to cool completely.

Prepare the pie filling mix according to the package direction but reducing water by 1/2 cup. Stir in the lemon zest. Cool, if using the cooked filling.

Cut one loaf of the cake horizontally into three layers. Use other cake for another use, freeze for later use, or double the lemon zest, use two packages of pie filling mix, and 1 cup of whipped cream to make two cakes.

Whip the whipping cream until soft peaks form then fold into the lemon pie filling. Spread filling over the top of each layer and stack layers to make a 3 layer loaf cake. Chill cake to set filling before serving.

the file photo

OLD FASHION BUTTERMILK CANDY

This is a candy recipe from my young days in Southern Indiana during the 1960s. I hope you enjoy it as much as we always have!

2 cups sugar
Pinch of salt
2 cups pecans
1 cup buttermilk
1 stick margarine
1 teaspoon vanilla

Mix sugar, salt, and buttermilk; cook 5 minutes. Add margarine and pecans. Cook 5 minutes more, to a soft ball stage. Add vanilla. Beat until cool, pour onto a buttered platter. Very good!

file photo