STRAWBERRY LEMONADE CAKE

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

Directions:
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled. 

This is a recipe I got from a friend's facebook page.

FRESH LEMON POUND CAKE

This is a recipe I got from a Mary Engelbreit book back in the 90s.

3 1/2 cups sifted cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup vegetable shortening
1 1/2 cups sugar
6 large eggs
1 scant cup milk
1 tbsp grated lemon zest (from about 2 lemons)
1 tsp vanilla extract
1 tsp lemon extract
Confectioners' sugar for serving

Place oven rack in the middle of the oven and preheat the oven to 300 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and shortening with an electric mixer.  Gradually add the sugar, beating until light and fluffy.  Beat in the eggs one at a time, beating well after each addition.  On low speed, add the flour mixture alternately the milk, beginning and ending with the flour mixture.  Stir in the lemon zest, vanilla extract, and lemon extract.  Scrape the batter into the prepared pan and smooth the top.

Bake 1 1/2 hours at 300 degrees or until a toothpick inserted into the center comes out clean.  Let cake cool in pan on a wire rack for 10 minutes.  Invert the cake onto the rack to cool completely.

Just before serving, dust cake with the powdered sugar.

Yield: 10 to 12 servings.

BANANA & CARAMEL MINIATURE FLANS

6 toasted walnut halves, for garnish
1 cup granulated sugar
3/4 cup mashed very ripe banana
1/2 cup granulated sugar
1 tbsp vanilla bean paste
1 1/2 cups half-and-half cream
5 large eggs

Preheat oven to 325 degrees.
Set out 6 6-ounce custard cups and a 9 x 13-inch baking pan.

In an 11-inch skillet set over medium heat, pour the 1 cup of granulated sugar and shake the skillet to distribute sugar evenly over the bottom of the pan.  When the sugar begins to melt, shake the pan as needed to keep the sugar evenly covering the bottom of the skillet.  In approximately 6 minutes the sugar in center of pan should begin to turn golden.  At this point, stir sugar with a wooden spoon just often enough to maintain an even golden color.  Continue shaking the skillet allowing the sugar to melt between stirrings.

As soon as the sugar is completely melted and has an amber color, spoon 1 tablespoonful into each of the custard cups; tilt to coat bottoms of cups.  Set the cups in a 9 x 13-inch baking pan; set aside.

Place the banana in a blender with the half-cup of granulated sugar, vanilla bean paste, and the cream; process about 5 seconds or just until smooth.  Add the eggs and process about another 5 seconds but only until thoroughly blended but not until foamy.  DO NOT OVER PROCESS!

Pour the custard mixture evenly into the sugar-syrup coated custard cups.  Add enough water to the 9 x 13-inch pan to reach a depth of 1-inch.

Bake custards uncovered for 40 minutes at 325 degrees. (Or until set and a knife inserted near the center comes out clean.)

Carefully remove custard cups from the hot water and cool completely on a wire rack.

Cover custards and chill for at least 8 hours.  Run a thin paring knife around the edges of the custards to loosen.  Invert onto serving plate; allow the caramel to run down sides.  Top each with a toasted walnut half as a garnish.

Serves 6.

CHOCOLATE CHIFFON PIE

1 9-inch baked pie shell
1 cup granulated sugar, divided
1 envelope unflavored gelatin
1/2 tsp salt
1 1/3 cups water
2 squares (1-oz each) unsweetened chocolate, melted
3 eggs, separated
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup chilled whipping cream

Stir together the gelatin, salt, and 1/2 cup of the granulated sugar; stir in the water and chocolate.  Cook the mixture over medium heat, stirring constantly, until blended.  Remove from the heat.

Beat the egg yolks lightly; stir in the chocolate mixture slowly into the egg yolks.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, just until the mixture comes to a boil.  Place the pan in a bowl of ice water; stirring occasionally, until the mixture mounds slightly when dropped from a spoon.  Stir in the vanilla.

Beat the egg whites and cream of tartar until foamy.  Beat in the remaining half cup of sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat!

Fold the chocolate mixture into the meringue.

Beat the whipping cream in a chilled bowl until stiff.  Fold into the chocolate meringue.

Pile the filling into the pie shell.  Refrigerate at least 3 hours or until set.

Decorate as desired.

SAMANTHA'S CHERRY CREAM CHEESE BROWNIES

As those of you who follow my blogs know, my 8-year-old granddaughter is a baker.  Baking is her passion and she really is good at it.  I give her free reign in my kitchen (with supervision from grandma!) to bake to her heart is content.  Yesterday she tried something new, she calls it her Cherry Cream Cheese Brownies.  She saw a picture of something similar and wanted to make it.  Fortunately I had a box of brownie mix, a brick of cream cheese, and a can of cherry pie filling on hand.  Here is a picture of her creation and the recipe for making it.

1 box family-sized brownie mix

1/2 cup canola oil

3 eggs, barely beaten

1/4 cup water

1 brick (8-oz) cream cheese, softened

5 tbsp butter, softened

1/3 cup granulated sugar

2 eggs

2 tbsp white 100% whole-wheat flour

3/4 tsp vanilla extract

1 can (21-oz) cherry pie filling

1/2 tsp almond extract

Preheat oven to 350 degrees.

Mix the brownie mix with the canola oil, the 3 eggs, and water together in a large mixing bowl. Do not make the brownie mix using the ingredients on the back of the box.

Spray an 9 x 13-inch baking pan with nonstick canola or olive oil. Spread the brownie batter into the pan; set aside.

In another large mixing bowl beat the cream cheese and butter together until fluffy.  Add the sugar and beat in.  Add the 2 eggs, flour, and vanilla extract and mix until blended.  Using a large spoon, drop spoonfuls of the cream cheese mixture over the brownie batter.  Use a butter knife to cut through the cream cheese mixture to make a marbled pattern.

Mix the almond extract into the cherry pie filling.  Drop by tablespoonfuls over the top of the mixtures.

Place into the preheated oven and bake 45 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.  Brownie will be getting browned around the edge, do not over bake.

Cool before cutting. 

STREUSEL-SPICED COFFEE CAKE

This is a recipe I got several years ago from Southern Living, if I remember correctly.

3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
3/4 cup firmly packed brown sugar
1 cup chopped pecans
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg

Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixer bowl, beat the butter at medium speed until fluffy; gradually add the granulated sugar, beating well.  Add the eggs, one at a time, beating well after each one.  Add the sour cream, mixing in well.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.  Add this mixture to the butter mixture, beating well to blend.  Spread the batter into the prepared baking pan.

Combine the brown sugar, pecans, cinnamon and nutmeg together in a small bowl.  Sprinkle this mixture evenly over the batter.  Cover pan and refrigerate around 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator, uncover, and bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

*I never use all all-purpose flour.  It is much healthier to use 1 cup all-purpose and 1 cup 100% whole-wheat white flour.

NOTE: This makes a good brunch or weekend breakfast cookie cake as you basically do the preparation the night before.

GOOEY BUTTER COOKIES

My friend Patti Crane posted this cookie recipe on her facebook page.  I thought you might enjoy this recipe  so I am posting it here for you.

Gooey Butter Cookies

1 package (8 oz) cream cheese, softened 
1/2 cup butter, softened 
1/4 teaspoon vanilla 
1 egg
1 box Betty Crocker® SuperMoist® yellow cake mix

Heat oven to 375 degrees. In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling

http://www.bettycrocker.com/recipes/gooey-butter-cookies/f7a9017b-870f-4b20-b37f-392f53c65fbc

CHOCOLATE-BANANA-PEANUT PIE

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup finely chopped peanuts (salted peanuts are best if you can tolerate salt)


Preheat oven to 350 degrees.

In a small bowl, mix the crumbs and peanuts with the butter.  When well combined, press firmly into the bottom and up sides of an ungreased 9-inch pie plate.

Bake at 350 degrees for 10 minutes.  Allow to cool before filling.

Filling:
1 pkg (4-serving size) regular (NOT INSTANT) chocolate pudding and pie filling mix
1 3/4 cup milk
1/2 cup chunky peanut butter
2 medium-size firm bananas

Prepare the pudding/pie filling mix according to package directions substituting the 1 3/4 cup milk for that called for in the directions.

Remove from the heat and stir in the peanut butter until melted.  Allow to stand 5 minutes, stirring occasionally.

Slice the bananas into thin slices covering the bottom of the pie shell.  Carefully pour the filling over the bananas.  Press plastic wrap over the filling and refrigerate pie for at least 3 to 4 hours but no longer than 48 hours.

Remove the plastic wrap.  Garnish the pie with chocolate dipped banana slices that have been sprinkled with chopped peanuts, if desired.  Or just garnish with whipped cream, if you prefer.

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.

PEANUT BUTTER BRICKLE COOKIES

1 1/2 cups whole-wheat flour
2 cups all-purpose flour
2 cups old-fashion oats
1 tsp baking soda
1 tsp salt
2 cups unsalted butter, cut up
1 1/2 cups packed brown sugar
1 cup creamy peanut butter
4 tsp vanilla extract
2 large eggs
3 cups honey-roasted peanuts
2 pkg (10-oz each) peanut butter chips
2 pkg (8-oz each) toffee bits

In a medium bowl, whisk the flours, oats, baking soda, and salt together.

In a large bowl, using an electric mixer, beat the butter and brown sugar together at medium speed for approximately 3 minutes until light and fluffy.  Beat in the peanut butter and vanilla extract.  Add the eggs, one at a time; beat just until combined.

Using low speed, beat in the flour mixture just until combined.  Stir in the peanuts, peanut butter chips, and toffee bits.

Cover the dough and refrigerate 2 to 3 hours up to overnight, until firm enough to shape.

Preheat oven to 375 degrees.
Cover cookie sheets with parchment paper.

Drop cookie dough by 1/4 cup of dough per cookie onto the prepared cookie sheets.  Gently form dough into balls then flatten to about a 1-inch thickness.  Freeze on baking sheets 10 minutes.

Bake at 375 degrees 10 to 12 minutes until light brown around the edges.  Cook on a wire rack, on the cookie sheets, for 3 minutes before removing to racks to cool completely.

Yield: Approximately 36 cookies.

Note: This is my adaptation of a recipe I got some years ago from Cooking Club.