Sunday, April 23, 2017


1 pkg (11 1/2-oz) milk chocolate chips

3/4 cup coarsely chopped cashews
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup

Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips. Combine the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the mixture begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the mixture over the chocolate chips in the pan. Spread the mixture evenly. Cool and refrigerate until the chocolate is firm. Remove from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.

Yield: About 1 1/2 lbs

Note: File Photo

Saturday, April 22, 2017




  • 1 cup chocolate chips
  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  3. Beat in the eggs.
  4. Stir in the sour cream, buttermilk, or yogurt alternately with the flour.
  5. Add the cocoa and espresso powder, mixing until smooth.
  6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
  7. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.
  8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.
  9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
  10. Yield: 24 servings.
Note: I love King Arthur Flour's recipes and enjoy sharing them. King Arthur has great flours.


Biscuit Rounds:
  • 1 can of grands biscuits
  • 2 tbsp melted butter
  • 1 tbsp water
  • sugar for sprinkling
  • 20 large strawberries, 2 slices per strawberry
  • 2 cups heavy cream
  • ½ jar marshmallow fluff
  • 3 tbsp sugar
Preheat oven to 350 degrees.
On a lightly floured surface, roll a biscuit into a 5-inch circle.
Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
Brush melted butter on each biscuit and sprinkle with sugar.
Bake 10 minutes or until golden brown.
In a bowl, mix together the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
While the biscuits are baking prepare the strawberries. Cut two 1/2 inch slices from each strawberry. 
Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.
Then start layering; biscuit, strawberry, whipped cream. Do this twice ending with a third biscuit on top. One can of biscuits made 20 skewers.
Note: I got this recipe from a friend quite awhile ago. It was suggested as a fun dessert when celebrating Canada Day, thus the Canadian flag in the background of this picture. I believe this recipe originated at Shared Foods but I am not sure. I have not tried this.



1/2 cup applesauce

1/2 cup quick-cooking rolled oats
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup peanut butter baking chips

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners; set aside.

Stir together the applesauce and oats; set aside. In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and vanilla until well blended. Add the applesauce-oat mixture; blend in well. Stir together the flour, cocoa powder, baking soda and cinnamon. Add flour mixture to the butter mixture and blend together well. Stir in the chips. Fill muffin cups 3/4 full with batter.

Bake 22 to 26 minutes or until a wooden toothpick inserted in the center comes out almost clean. Cool slightly in the pan on a wire rack. Serve warm.

Note: For an additional touch, sprinkle cooled muffins with powdered sugar if desired.

Note: File Photo

Friday, April 21, 2017


20 chocolate Oreo cookies, divided
2 tbsp butter, softened
1 pkg (8-oz) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cup candies, chopped + additional for garnish, if desired
1 cup cold milk
1 pkg (3.9-oz) instant chocolate fudge pudding mix

In a baggie, crush 16 of the cookies; toss with the butter. Press mixture onto the bottom of an ungreased 9-inch square baking dish and set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup of the powdered sugar together until smooth. Fold in half the whipped topping; spread over the cookie crust and sprinkle with the peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed of electric mixer for 2 minutes or until set. Fold in the remaining whipped topping. Spread over the peanut butter cups.

Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 to 4 hours.

Sprinkle with a few more chopped peanut butter cups, if desired.

Note: Have had this recipe around 15 years. I imagine I got it from a Reiman Publication.


3/4 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups quick-cooking oats, uncooked
1 pkg (10-oz) butterscotch chips

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar and brown sugar until well blended. Add eggs and vanilla; blend thoroughly. Stir together the flour, baking soda, salt, and cinnamon; gradually add to the butter mixture beating until well blended. Stir in the oats and butterscotch chips; mix well. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheets to wire racks. Cool completely.

Yield: Apprx 4 dozen
Note: File Photo

Thursday, April 20, 2017


1/2 cup shortening

2 tsp cinnamon
1 3/4 cups brown sugar
1 tsp crushed cloves
3 eggs, separated
1 tsp allspice
1 cup sour cream
2 cups flour
1 tsp baking soda
1/2 tsp salt

Mix sugar and shortening until creamy. Add the egg yolks to creamy mixture. Mix in the flour, baking soda, cinnamon, cloves, allspice and salt. Add the sour cream and beat well. Add the vanilla and fold in the stiffly beaten egg whites. Bake in a greased 8-inch layer pan for 30 minutes at 350 degrees.
Note: Not sure if this recipe is in this book but it is one of her recipes I have had for many years.

Wednesday, April 19, 2017


3 large egg whites, room temperature

1 cup confectioners' sugar
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sweetened flaked coconut
extra coconut for garnish

Preheat oven to 325 degrees. Set oven rack on middle shelf. Coat two baking sheets with nonstick cooking spray; set aside.

In a clean and cool medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually beat the sugar into the egg whites, beating until stiff, shiny peaks form when you lift the beaters. Beat in the nutmeg and vanilla. Fold in the coconut. Drop by rounded tablespoonfuls 1-inch apart on the prepared baking sheets. Sprinkle with extra coconut to garnish. Bake 1 sheet at a time for 20 to 25 minutes until the macaroons are light golden and set. Cool on the baking sheet on a wire rack 1 minute. Remove from the cookie sheet to the wire racks to finish cooling completely.

Note: Store in an airtight container. Will keep this way for 3 days at room temperature. Refrigerated, they will last a week and frozen they will last up to 2 months.

Tuesday, April 18, 2017


1/2 cup butter, softened

1 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp malted milk powder
1/2 tsp salt
1/2 cup chocolate syrup

1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp malted milk powder

1 cup semisweet chocolate morsels
1/4 cup butter
1 1/2 cups chopped malted milk balls

Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with nonstick cooking spray and set aside. Beat 1/2 cup butter at medium speed of electric mixer until creamy; add 1 cup sugar, beating well. Add eggs and vanilla to the mixture and continue beating well. Combine flour, 2 tablespoons malted milk powder, and salt; add to the butter mixture, beating well. Stir in the chocolate syrup. Pour batter into the prepared pan. Bake at 350 degrees for 28 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Beat 1/2 cup butter at medium speed until creamy. Add the powdered sugar and 1 teaspoon malted milk powder to the butter; beat until smooth. (Add a little milk if you need to thin to spreading consistency. Spread frosting over the cooled cake.

Combine the chocolate morsels and 1/4 cup butter in a small saucepan; cook over low heat until chocolate and butter melt, stirring almost constantly. Cool for 5 minutes; spread over frosted cake. Sprinkle with chopped malted milk balls, pressing gently into frosting and glaze. Cover and chill cake 1 hour before serving.

Note: Freezing malted milk balls makes them easier to chop.

Note: File Photo

Monday, April 17, 2017


1 9-inch pie shell, unbaked

3/4 cup granulated sugar
3 tbsp all-purpose flour
4 cups peeled and sliced fresh peaches
1 1/2 tsp lemon juice
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
3 tbsp butter

Combine the granulated sugar and the 3 tablespoons of flour in a large bowl. Add peaches and lemon juice.

Combine brown sugar, 1/4 cup flour, and pecans in a small bowl. Mix in the butter until mixture is crumbly. Sprinkle 1/3 of pecan mixture over the bottom of the pie shell; cover with the peach mixture and sprinkle the remaining pecan mixture over the peach mixture. Bake in a hot 400 degree oven until peaches are tender. This will take about 40 minutes. If crust starts to get too brown, cover with strips of foil.
Note: This photo, not the recipe, is from the Kentucky Derby Museum Cookbook.