Thursday, December 17, 2015


1-oz square unsweetened chocolate
2 tbsp butter
1 1/2 cups sifted powdered sugar
1 tsp vanilla extract
Hot water

In a small saucepan melt chocolate and butter over low heat while stirring constantly. Remove from heat and srir in sugar and extract. Blend in enough hot water (1 to 2 tbsp) to make an almost pourable consistency.

Friday, November 13, 2015


2 cups all-purpose flour
1 1 2 cups sugar
1/2 cup cold butter
1 tsp baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries

In mixing bowl, combine the flour and sugar. Cut in butter until  crumbly; set aside 3/4 cup for topping.

Add baking powder, milk, and egg yolks to remaining mixture, mix well.

Beat egg whites until soft peaks form; fold into batter. Pour into a greased 9x13-inch pan or dish.  Sprinkle with the blueberries and the reserved crumb mixture. Bake at 350 degrees 30-35 minutes or a toothpick inserted in centeredness out clean.

Tuesday, August 25, 2015


1 unbaked pie shell
1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs
3/4 cup evaporated milk
1 egg white
Whipped cream for serving
Ground cinnamon for garnish, if desired.

Place oven rack in lowest position and preheat oven to 425 degrees.

In a bowl, combine the apple butter, pumpkin, brown sugar, salt and spices; stir in the eggs. Gradually add the milk, mixing well using an electric mixer on low.

Brush the inside of the pie shell with egg white, coating lightly; discard any remaining egg. Using a fork make pricks in the bottom of the crust. Pour the filling mixture into the pie shell and bake at 425 degrees for 15 minutes.

Lower oven temperature to 350 degrees and bake an additional 35 minutes or until the center is slightly puffed and jiggles a bit when the pan is lightly tapped.

Remove from oven and cool on a wire rack. Serve topped with whipped cream lightly sprinkled with ground cinnamon, if desired. I suggest the cinnamon as it is a blood sugar stabilizer and always a good idea with sweets when it is tasty.

Note: File Photo


8 medium-size pears, peeled and sliced thin
1/4 cup orange juice
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger

Preheat oven to 350 degrees.

Toss the pears with the orange juice; place in a 9 X 13-inch baking dish that has been sprayed with nonstick cooking spray.

In a small bowl, combine the sugar, cinnamon, allspice and ginger; sprinkle mixture over the pears.

Make the following TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 tsp baking powder
1/2 cup cold butter

In a medium bowl, combine the flour, oats, brown sugar and baking powder; cut in the butter until crumbly. Sprinkle mixture over the pears.

Bake at 350 degrees for 35-40 minutes until the topping is golden brown and the pears are tender.

Best served warm. Delicious with vanilla ice cream or whipped cream.

Note: Bing File Photo

Monday, August 24, 2015


2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
1 large egg
2 1/2 tsp red food coloring
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups white baking chips

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

In large mixer bowl, beat butter and brown sugar at medium speed 3 minutes or until light and fluffy. Beat in the egg, food coloring and vanilla until blended.

With mixer at low speed, beat the flour mixture into the butter mixture just until combined. Stir in both chips.

Cover bowl and refrigerate at least 2 hours to overnight or until firm enough to shape.

Preheat oven to 350 degrees.

Drop dough by 1/4 cupful onto parchment paper lined baking sheets; gently form into balls. Freeze for 10 minutes or until firm.

Bake 10 to 12 minutes or until puffed and edges are dry when touched gently. Cookies should be soft.

Remove from oven and cool on the baking sheets on wire racks for 3 minutes. Gently remove cookies from pans to the wire racks to cool completely.

Yield: Approximately 2 dozen.

File Photo

Sunday, August 23, 2015


I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.
(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans
Preheat oven to 350°F
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.
Pour into 2 greased and floured 9-inch round pans.
Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Saturday, August 22, 2015


3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup crunchy peanut butter

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick aluminum foil (or spray regular foil with nonstick cooking spray).

Using an electric mixer on medium speed, beat all ingredients together 1 to 2 minutes until fine crumbs form. Press onto the bottom of the prepared pan and bake at 350 degrees 12 to 15 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

1 bag (14-oz) wrapped caramels
2 tbsp water
1 cup + 2 tbsp powdered sugar, divided
1 cup marshmallow creme
2 cups salted roasted peanuts (not dry roasted), divided
1/4 cup candy corn

Unwrap caramels and heat with the water in the top of a double boiler over simmering water 8 to 10 minutes or until melted. (Water should not touch bottom of upper pan.). Stir occasionally during melting. Remove from the heat and keep warm.

Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme at low speed of electric mixer until combined.

Sprinkle the 2 tablespoons powdered sugar over a flexible cutting board or a sheet of parchment paper. Lightly coat hands with powdered sugar and gently pat out the marshmallow mixture into an 8-inch square. Brush off any excess powdered sugar.

Spread 1/2 cup of the melted caramel over the crust and sprinkle with 1 cup of the peanuts. Top with the marshmallow square by turning upside down over the peanuts. Pressing down firmly to adhere the layers. Reserve 2 tablespoons of the caramel and pour the remaining over the marshmallow layer. Top with the remaining cup of peanuts and the candy corn, patting down firmly.

Reheat the reserved caramel and drizzle over the bars.

Refrigerate 30 minutes or until set before cutting into 24 bars. Store covered in refrigerator.

Note: File Photo
Source: An old Cooking Club magazine


A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.
 — with Dianna Emmert Gillia

Friday, August 21, 2015


The 'slump' in the name refers to the way the dumplings "slump" during cooking.

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

In a 3-quart saucepan, combine the apple and berries, water and sugar; bring to a boil. Reduce the heat, cover and simmer on low for 5 minutes. Meanwhile, make dumplings.

3/4 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 tbsp cold butter
1/3 cup milk
Cream for serving, optional

In a bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in the butter until mixture resembles coarse crumbs. Add the milk and stir just until moistened. Drop mixture into 6 mounds atop the simmering fruit.

Cover pan and simmer for 10 minutes or until a wooden toothpick inserted in the center of dumplings comes out clean. It is important not to lift the lid during the cooking time.

Serve warm with the cream, if desired.

Source: I got this recipe around 2000 from a Country Cooking Cookbook. The picture is a TOH picture from Bing.

Thursday, August 20, 2015


A friend sent me this delicious-looking recipe. I know some of you will be anxious to try this. I believe it is from Eat More Chocolate.

5 whole graham crackers
3 tbsp melted unsalted butter
1 tbsp brown sugar
2 tbsp toffee bits

Preheat oven to 350 degrees.
Line a 12 count muffin tin with paper cupcake liners.

Add crust ingredients to a food processor and blend to a fine crumble. Divide evenly between the 12 muffin cups using about a heaping tablespoonful for each cup. Press mixture onto the bottom of the liners.

Bake at 350 degrees for 5 to 7 minutes until lightly golden brown. Remove from oven and set aside.

1 cup heavy cream
2 bricks (3-oz each) cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

Add the cream to a large mixing bowl and beat with mixer on high until firm peaks form; set aside.

In a separate bowl, using same beaters, beat peanut butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth and thick. Gently fold the whipped cream into the peanut butter mixture until completely blended, using a spatula.

Spoon the filling over the crust in the muffin tins. Tins will be filled to the top.

Place in the freezer for at least an hour.

4-oz (1/2 cup) good quality semisweet chocolate, chopped
1/2 cup heavy cream

While pies are in the freezer, prepare the ganache by adding the chocolate and cream to a medium microwave-safe bowl. Microwave 1 minute, stir, microwave in 30 second intervals, stirring after each until chocolate is melted and smooth.

Allow to cool until just barely warm, stirring occasionally. Ganache will thicken as it cools. Spoon over the peanut butter cups and spread with the back of a spoon. It is okay to allow some to drip over the edges.

1/4 cup chopped salted peanuts
1 1/2 tbsp smooth peanut butter
Mini chocolate chips

To garnish, melt the peanut butter and drizzle over the pies, sprinkle with the chopped peanuts and mini chocolate chips.

Return to freezer and freeze for at least 4 hours and up to a week.

To serve, remove only the amount needed and serve immediately. The pies will soften quickly.