Friday, July 31, 2009

DELICIOUS HOMEMADE CUPCAKES and FROSTING

1/2 cup butter, softened
1 cup granulated sugar
3 tbsp vegetable oil
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 1/2 tsp vanilla extract
1/4 cup chocolate liqueur

Preheat oven to 325 degrees. Line eighteen muffin cups with paper cupcake liners; set aside.

In a large mixing bowl, beat butter, sugar, and oil with an electric mixer on medium speed to combine. Add eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt; set aside.

Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup of the sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and the vanilla; blend.

Fill the paper lined muffin tins 3/4s full. Bake for 20 minutes at 325 degrees or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for 5 minutes. Remove from the pan and cool completely on wire rack.

Pour the chocolate liqueur into a shallow bowl. Dip tops of cupcakes into the liqueur. Frost cakes with the white frosting recipe below. Top each cupcake with a fresh berry, if desired.

WHITE FROSTING:

1/2 cup butter
1/4 cup chocolate liqueur
2 tbsp whipping cream
1 1/2 tsp vanilla
1 lb powdered sugar

In a large mixing bowl, beat the butter, liqueur, whipping cream, and vanilla with an electric mixer on medium-high speed. Beat in powdered sugar until combined.

Yield: 18 cupcakes at 342 calories each

CHOCOLATE MARSHMALLOW COOKIE PIE

2 cups miniature marshmallows
2 tbsp milk
2 1/2 cups thawed frozen whipped topping
2 cups cold milk
2 pkgs (4-serving size each) chocolate flavor instant pudding and pie filling mix
1 (6-oz) chocolate crumb ready crust
14 vanilla wafer cookies

In a medium size microwavable bowl, microwave marshmallows in the 2 tablespoons milk on high for 45 seconds. Stir partially melted marshmallows. Refrigerate 15 minutes to cool. Stir in 1 cup of the thawed whipped topping.

Pour the 2 cups of milk into a large bowl. Add the pudding mixes and beat with a wire whisk for 2 minutes. Let stand for a minute or until thickened. Stir in remaining whipped topping. Spoon mixture into the crust. Arrange the vanilla wafers over the mixture. Spread the marshmallow mixture over cookies.

Refrigerate for 4 hours until set. Drizzle with chocolate topping or sprinkle with mini chocolate chips before serving, if desired. Store any leftovers in the refrigerator.

PEACH PUDDING WITH CANNED PEACHES

1 stick butter
1 cup sugar
3/4 cup milk
1 cup flour
2 tsp baking powder
1 large can sliced peaches

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan. Mix sugar, flour, and baking powder together. Stir in the milk with a wire whisk. Pour the flour mixture over the butter in the pan. Do Not Stir! Place the peach slices over all. Pour the peach juice over the top. Bake at 350 degrees for 30 to 35 minutes.

PECAN PENUCHE

1 1/2 cups packed brown sugar
1/2 cup half-and-half cream
dash of salt
2 tbsp butter flavored shortening
3/4 tsp vanilla
1/3 cup chopped pecans

Lightly grease an 8-inch loaf pan; set aside.

In a medium saucepan, combine the brown sugar, cream, and salt. Heat to boiling, over medium heat, stirring constantly. Cover and boil for 1 minute. Remove lid. Insert candy thermometer and cook over medium heat, without stirring, until temperature reaches 236 degrees. Remove from heat.

Add the shortening but do not stir. Cool, undisturbed, until temperature is lowered to 120 degrees. Add the vanilla and beat vigorously until mixture starts to thicken and loses its sheen. Stir in pecans. Spread in the prepared pan. Cut into 1-inch squares. Cool until firm.

Note: Make orange-flavored penuche by adding 1 tablespoon grated orange rind when you add the shortening.

Thursday, July 30, 2009

ORANGE COCONUT COOKIES

1 cup shortening
2 tbsp grated orange rind
1 1/4 cups sugar
2 eggs
3/4 cup shredded coconut
1 cup quick oats
2 cups sifted cake flour
2 1/4 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 cup milk

Cream shortening and orange rind; add sugar gradually and cream thoroughly. Add eggs, 1 at a time; beat well. Blend in coconut and oats. Sift the flour, baking powder, salt and cinnamon together. Add alternately with milk to creamed mixture. Drop from teaspoon about 2 inches apart on greased baking sheet. Bake in a preheated 400 degree oven for 10 to 12 minutes. Cool slightly; remove from pan.

Yield: 4 dozen cookies

MONKEY BARS

1/2 cup raisins
1 1/2 tbsp apple juice
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
3 tbsp low-fat buttermilk
1 tsp vanilla extract
2 large egg whites
1/3 cup chopped walnuts
Non-stick cooking spray
1 tbsp powdered sugar

Preheat oven to 350 degrees.

Combine the raisins and apple juice in a microwave-safe bowl. Microwave on high for 1 minute; set aside.

Lightly spoon flour into a dry measuring cup and level with a knife. Combine the flour with baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Set flour mixture aside.

Combine the brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the banana, buttermilk, vanilla, and egg whites, beating well. Add the flour mixture, beating just until combined. Stir in the raisin mixture and the walnuts.

Spread the batter into an 8-inch square baking pan that has been coated with nonstick cooking spray. Bake at 350 degrees for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

Yield: 16 bars at 135 calories, 21 g carbs, 2 g protein, 4.7 g fat

Wednesday, July 29, 2009

CREAMY MOCHA LATTE

3/4 cup water
2 tbsp ground espresso
2 cups milk
1 can (14-oz) Creamy Chocolate Sweetened Condensed Milk
1 pint coffee ice cream, softened

Microwave water and espresso together in a 1 cup glass measuring cup on high power for 1 minute. Let stand 1 minute. Pour through a paper coffee filter, discarding grounds.

Stir together the milk and coffee. Pour mixture into ice cube trays and freeze for 2 hours. Process half the sweetened condensed milk, half of the ice cream, and half of the coffee cubes in a blender until smooth, stopping to scrape down the sides. Repeat the procedure with the other half of the ingredients. Serve immediately.

Yield: 6 cups

OREO WHITE CHOCOLATE TRUFFLES

1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted

In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.

Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)

Tuesday, July 28, 2009

PINEAPPLE BREAD PUDDING

3 slices bread, cubed
1 stick butter, melted
1/2 cup sugar
3 eggs
1 can crushed pineapple, drained

Preheat oven to 350 degrees.

In casserole dish combine bread cubes with melted butter. Mix the sugar, eggs, and pineapple together. Combine the pineapple mixture with the bread cubes in the casserole dish. Bake for 20 minutes at 350 degrees.

BLUEBERRY TORTE

CRUST:

2 cups graham cracker crumbs
1 stick butter,melted
1/2 cup sugar

Mix the graham cracker crumbs, butter, and sugar. Press the mixture into a glass baking dish.

FILLING:

8-oz cream cheese, softened
2 eggs
1/2 cup sugar
1 can blueberry pie filling

In a medium mixing bowl, beat the cream cheese, eggs, and sugar together. Beat until thoroughly combined. Pour over the crust and bake at 325 degrees for 30 minutes. Remove from oven and set aside to cool. When cool, spread the blueberry pie filling over the top. Refrigerate.

Note: This recipe is fine to make a day ahead of serving.

APPLE RAISIN NUT COOKIES

2 cups flour
1 tsp baking soda
1/4 cup milk
1 egg
1/2 cup shortening
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
1 cup raisins
1 1/2 cups chopped apples
1 cup chopped pecans or walnuts

Preheat oven to 400 degrees.

In a large mixing bowl, sift together flour and baking soda; set aside.

Put milk, egg, shortening, salt, cinnamon, nutmeg, and brown sugar into a blender. Blend until smooth. Remove mixture from the blender and add to the flour mixture. Mix well. Add the raisins, apples, and nuts to the mixture; blend well. Drop by teaspoonfuls onto a greased cookie sheet. Box at 400 degrees for 10 to 12 minutes or until lightly browned.

STRAWBERRY PRETZEL SQUARES

2 cups finely crushed pretzels
1/3 cup sugar
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup sugar
2 tbsp milk
1 cup frozen whipped topping, thawed
2 cups boiling water
1 pkg (8-serving size) strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced

Preheat oven to 350 degrees.

Mix crushed pretzels, 1/3 cup sugar, and butter. Press mixture firmly into bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Cool.

Beat cream cheese, 1/4 cup sugar, and milk until smooth. Stir in whipped topping. Spread mixture over the crust. Refrigerate.

Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in the cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon this mixture over the cream cheese layer.

Refrigerate for 3 hours or until firm. Cut into squares. Garnish with whipped cream, if desired.

Yield: 15 to 18 servings.

GRANDMA'S BLACK FOREST CAKE

2 cans (20-oz) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 (9-inch) baked chocolate cake layers, cooled
3 cups cold whipping cream
1/3 cup powdered sugar

Drain cherries, reserving 1/2 cup of the juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in a saucepan. Turn heat to a low setting and cook, stirring, until thickened. Add the vanilla extract and stir to blend.

Split each of the cake layers in half horizontally. Crumble one of the half layers and set aside. Place one of the cake layers on the serving plate. Set other two aside.

Beat the cold whipping cream and the powdered sugar together in a large mixing bowl using an electric mixer set on high speed. Beat until stiff peaks form. Reserve 1 1/2 cups whipped cream for piping, if desired. Spread 1 cup of the whipped cream on the layer on the serving plate. Top with 3/4 cup cherry topping. Top with the second layer, 1 cup whipped cream, and the 3/4 cup cherry topping; top with the third layer. Frost sides of cake with the remaining whipped cream. Pat the reserved cake crumbs gently on the sides of the cake. Spoon the remaining whipped cream into a pastry bag with a star tip; pipe around the edges of the cake. Spoon the remaining cherry topping over the top of the cake.

Sunday, July 26, 2009

LINDA'S RHUBARB CUSTARD PIE

2 cups rhubarb, thinly sliced
1 egg, unbeaten
1 tbsp flour
1 cup sugar
1 tbsp water

Preheat oven to 375 degrees.

Put rhubarb in a medium bowl. Add the sugar and flour to the rhubarb; mix together. Add egg and water. Mix well. Pour mixture into a 9-inch unbaked pie shell. Bake at 375 degrees for about an hour or until firm.

LEMON TART WITH STRAWBERRIES

SHELL:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1 tbsp fresh rosemary leaves
1/4 tsp salt
1 stick cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1 tbsp water

In a food processor, combine the flour, powdered sugar, rosemary leaves, and salt. Pulse until the rosemary is finely chopped. Add butter; pulse until coarse crumbs form. Pour egg yolk, water mixture over crumbs and process until dough forms a ball. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer for 15 minutes.

Heat oven to 375 degrees. Line tart shell with nonstick foil, covering edge. Top foil with dried beans or pie weights. Bake 20 minutes. Remove from oven; remove foil and beans. Tear the foil into strips and cover the edge of the tart shell; return to oven and bake another 15 to 20 minutes or until bottom is lightly browned. Cool on wire rack leaving foil on the edge. Reduce oven temperature to 350 degrees.

FILLING:

1 can (14-oz) sweetened condensed milk
5 large egg yolks
2 tsp grated lemon zest
1/2 cup lemon juice
12 strawberries, halved, for garnish

In a medium bowl, whisk together milk, egg yolks, lemon zest and juice until blended. Pour mixture into the tart shell and place on a baking sheet. Bake 12 minutes or until filling is set. Let cool completely on wire rack. Refrigerate several hours until chilled through.

To serve the tart, remove tart sides and place tart on a serving plate. Arrange the strawberry halves, cut side down, in a ring around the edge of the tart. Take another berry, leaving leaves in place, and cut from the bottom up almost to the top several times. Place in the center of the tart in a fanned out position, if desired.

Saturday, July 25, 2009

TOFFEE BAR CRUNCH PIE

1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg (4-serving size) Vanilla flavor instant pudding and pie filling
1 tub (8-oz) frozen whipped topping, thawed
6 bars (1.4-oz each) chocolate-covered English toffee, chopped
1 Graham Cracker Pie Crust

Spread the dessert topping on bottom of the graham cracker crust. Pour milk into a large bowl and add pudding mix. Beat mixture with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in the whipped topping and chopped toffee bars. Spoon mixture into the crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes before cutting. Store any leftover pie in the freezer.

APRICOT ANGEL BROWNIES

2 bars (2-oz each) white baking chocolate
1/3 cup butter
1/2 cup packed brown sugar
2 eggs, beaten
1/4 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut

In a saucepan, melt the white chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in the brown sugar, eggs, and vanilla until blended. Set aside.

In a bowl, combine flour, baking powder and salt. Stir in the chocolate mixture. Combine apricots, almonds, and coconut; stir half of the mixture into the batter. Pour into a 9-inch square baking pan. Sprinkle the remaining apricot mixture on top of the batter. Bake at 350 degrees for 25 minutes or until golden brown. Cool.

Thursday, July 23, 2009

INDIANA APPLE PUDDING

2 cups diced apples
1 cup sugar
1 egg, well beaten
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup chopped nuts
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees.

Mix together the apples and sugar; add egg. Sift together the baking soda, cinnamon, salt and flour; add to apple mixture and mix well. Stir in the vanilla and nuts. Pour mixture into an 8 x 8-inch baking pan. Bake at 350 degrees for 25 minutes.

SAUCE:

1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter or margarine
2 tbsp flour
1 cup water

Cook sauce until thick and pour over pudding as soon as it comes out of the oven. Serve warm with whipped cream or ice cream.

Wednesday, July 22, 2009

BUTTER PECAN ICE CREAM

4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk

Beat eggs in a large mixing bowl. Add the remaining ingredients using enough milk to fill the ice cream freezer. If you do not want to use raw eggs, you may omit them but be sure to use both packages of pudding mix. Use only one package of pudding mix if using eggs. Follow instructions on your ice cream freezer.

CHRISTY'S SNICKERDOODLES

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups all-purpose flour
1 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
2 tbsp sugar
2 tsp cinnamon

Preheat oven to 400 degrees.

Cream shortening, the 1 1/2 cups sugar, and eggs together. Add the cream of tartar, salt, and baking soda; mix well. Stir in the flour and mix well. Mix the 2 tbsp of sugar and the cinnamon together in a small bowl. Roll the cookie dough into small balls and roll balls in the cinnamon sugar mixture. Bake at 400 degrees on a ungreased cookie sheet for 8 to 10 minutes.

Tuesday, July 21, 2009

HONEY COCONUT CUSTARD

4 eggs
2 cups milk
1 cup shredded or flaked coconut
1/3 cup all-purpose flour
3 tbsp butter, softened
1 tsp vanilla extract
1/4 tsp salt
1/2 cup honey

Place the eggs, milk, coconut, flour, butter, vanilla, and salt in a blender or food processor. Blend until well combined. With the blender or processor running, slowly pour in the honey, mixing to combine. Spray eight 4-ounce custard cups with nonstick cooking spray. Divide the mixture evenly between the cups. Place the cups on a cookie sheet. Bake at 325 degrees for 30 to 35 minutes or until the coconut is lightly browned.

GELATIN FRUIT AND CREAM PIE

4-oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup thawed frozen whipped topping
1 6-oz graham cracker pie crust
1 pkg (4-serving size) gelatin (use flavor to compliment selected fruit)
1 pkg (4-serving size) vanilla cook and serve pudding and pie filling
1 1/4 cups water
2 cups sliced fruit (your choice)

Mix together the cream cheese and powdered sugar in a large bowl until well blended. Stir in the whipped topping. Spread in the crust and refrigerate.

In a medium saucepan, mix together the gelatin, pudding mix, and water until smooth. Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat and allow to cool for 5 minutes. Stir in your selected fruit. Spoon the mixture over the cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped cream and a slice of the selected fruit, if desired. Store leftover pie in the refrigerator.

Monday, July 20, 2009

HAWAIIAN LUAU CAKE

1 box yellow cake mix
1/2 cup vegetable oil
1 can (16-oz) mandarin oranges, drained
4 eggs
1 carton (16-oz) frozen whipped topping, thawed
1 can (16-oz) crushed pineapple, drained
1 large box instant vanilla pudding mix

In a large bowl, mix together the cake mix, vegetable oil, oranges, and eggs. Pour into the prepared cake pans and bake at 350 degrees for 25 minutes. Cool in pans until cakes will come out easily. Place 1 layer on the serving plate and one on a wire rack.

Mix the whipped topping, pineapple, and pudding mix together. If too thick to spread, add a small amount of the pineapple juice at a time until it reaches spreading consistency. Spread over top of cake layer on the serving plate. Top with the second layer. Spread remaining mixture over the top and sides of the cake.

AMISH CHOCOLATE TOFFEE BARS

CRUST:
1 cup flour
3/4 cup white sugar
1/2 cup butter

Preheat oven to 350 degrees.

Mix above ingredients and press into a 9 x 6-inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

3/4 cup brown sugar
1/2 cup butter

Boil brown sugar and butter in a saucepan for one minute. Pour over the baked crust.

TOPPING:

1 cup pecans
1 cup chocolate chips

Sprinkle the pecans over the top of the filling. Bake at 350 degrees for 10 minutes. Remove from oven and while still hot, sprinkle chocolate chips over the top and spread to smooth. Cut into bars when cooled.

Saturday, July 18, 2009

MADELYN'S WHITE FUDGE

8-oz cream cheese, softened
16-oz powdered sugar
12 squares white chocolate, melted
1 1/2 tsps vanilla
1 cup chopped nuts
1 cup coconut
1/2 stick butter, melted

Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. Gradually add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to bread apart after being chilled.)

WEST VIRGINIA REESE'S CUP BARS

2 sticks margarine, room temperature
1 cup peanut butter
1 lb confectioners' sugar
1 1/2 cups graham cracker crumbs
16-oz milk chocolate chips

In a large bowl, cream together the margarine, peanut butter, confectioners' sugar, graham cracker crumbs. Mix together throughly and pat into the bottom of a 9 x 13-inch dish or pan. Melt the chocolate chips in the microwave or over hot water, stirring until totally melted. Spread the chocolate over the peanut butter layer. Let chocolate set before cutting into bars.

Friday, July 17, 2009

DESSERT OR SNACK APPLE SQUARES

FILLING:

1 cup sugar
4 tbsp cornstarch
1 cup boiling water
1/2 cup margarine
1/2 tsp grated lemon rind
1 tbsp lemon juice
2 cups sliced apples, coarsely chopped

Combine all the above ingredients, except apples, in a saucepan. Cook over medium heat, stirring often, until the mixture is thick. Remove from heat and add apples. Let apple mixture stand while making crumbs.

CRUMB MIXTURE:

2 cups flour
1/4 tsp salt
1 cup light brown sugar
1/2 cup margarine
3/4 cups quick oats, uncooked

Mix all the ingredients together, mixing thoroughly. Reserve 1 cup of the mixture. Spread the remaining mixture in the bottom of a 9 x 13-inch baking pan. Spread the filling over the crumbs. Sprinkle 1/2 teaspoon cinnamon over the filling mixture. Sprinkle the reserved cup of crumbs over the top. Bake in a 350 degree oven for 30 to 35 minutes.

Thursday, July 16, 2009

ANGEL CRISP COOKIES

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup shortening
1 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tartar

In a medium size mixing bowl, cream together the sugars, shortening, egg, and vanilla. Sift the dry ingredients together and add to the creamed mixture. Mix well. Form into walnut-sized balls. Dip top half of each ball into water then into sugar. Place on greased baking sheet and press down in the center with your finger. Bake at 400 degrees for 10 to 20 minutes or until lightly browned and crispy.

KARO PECAN PIE

3 eggs, slightly beaten
1 cup Karo light corn syrup
1 cup sugar
2 tbsp margarine, melted
1 tsp vanilla
1 1/2 cups pecans
1 unbaked 9-inch pie shell

In a large bowl, stir together the eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in the pecans (I prefer the pecans halved or coarsely chopped.) Pour mixture into the pie shell. Bake in a preheated 350 degree oven for 50 to 55 minutes or until a butter knife inserted near the center comes out clean. Cool before cutting.

Tuesday, July 14, 2009

QUICK CHOCOLATE FUDGE

1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Remove from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

CALIFORNIA GOLF BALL COOKIES

2 cups creamy peanut butter
2 cups crispy riced cereal
6-oz chocolate chips
1/2 bar paraffin
2 cups powdered sugar
1/2 cup soft butter
6-oz butterscotch chips

In a mixing bowl, mix together the peanut butter, cereal, powdered sugar, and soft butter. Shape mixture into balls. In a heavy saucepan, melt the paraffin, chocolate chips, and butterscotch chips. Dip the balls into the warm paraffin sauce and place on a cookie sheet covered with waxed paper. Refrigerate to set.

Sunday, July 12, 2009

REFRIGERATOR LEMON CHEESECAKE

1 pkg (4 serving size) lemon flavored gelatin
1 cup boiling water
1 pkg (8-oz) cream cheese
1/2 cup sugar
1 tsp vanilla
1 can (12-oz) evaporated milk, chilled
1 lb graham crackers
1/2 cup butter

In a small bowl, dissolve gelatin in boiling water; allow to cool. Meanwhile, in a large mixing bowl, cream together the cream cheese, sugar, and vanilla. Add the gelatin to the mixture and mix well. Whip evaporated milk and fold into the cream cheese mixture. Crush the graham crackers and add the melted butter. Firmly press 2/3 of the mixture into the bottom of a 9 x 13-inch pan. Add the filling and sprinkle the remaining crumbs over the top. Chill several hours. This cheesecake can be frozen.

LUSCIOUS LEMON POKE CAKE & FLUFFY LEMON PUDDING FROSTING

1 box of your favorite white cake mix, baked in 2 9-inch layers
2 cups boiling water
1 large pkg lemon flavored gelatin or 2 small pkgs

Allow cake layers to cool on wire racks. Wash pans and return cooled cakes to the clean pans. Pierce cake with a large 2-tine fork at about 1/2-inch intervals.

Stir the boiling water into the gelatin in a mixing bowl with a pour spout. Stir at least 2 minutes or until the gelatin is thoroughly dissolved. Carefully pour half the mixture over one cake layer. Pour remaining gelatin over the second cake layer. Refrigerate for 3 hours. Remove from refrigerator and dip one pan into warm water for about 10 seconds to loosen. Unmold onto the serving plate. Spread with about 1 cup of the frosting (recipe below). Unmold the second cake layer same way as the first and place atop the frosted layer. Frost the top and sides of the cake with the remaining frosting.

Refrigerate cake for at least an hour before serving. Store any leftover cake in the refrigerator.

FLUFFY LEMON PUDDING FROSTING:

1 cup cold milk
1 pkg (4-serving size) Lemon flavored instant pudding mix
1/4 cup powdered sugar
8-oz frozen whipped topping, thawed

Pour milk into a large bowl and add the pudding mix and powdered sugar. Beat with a wire whisk for 2 minutes. Fold in the whipped topping.

Saturday, July 11, 2009

GELATIN BANANA SPLIT DESSERT

1 1/2 cups boiling water
1 pkg (8 serving size) strawberry OR cherry gelatin
2 cups cold water
1 pint vanilla ice cream, softened
frozen whipped topping, thawed
sliced bananas
sliced strawberries
pineapple chunks (if using canned, drain very well)
Chopped pecans
halved maraschino cherries, if desired

In a large bowl, place the dry gelatin and add the boiling water. Stir two minutes to be sure all the gelatin is dissolved. Stir in the cold water. Add the ice cream and stir until smooth. Pour into a serving bowl leaving room for the toppings later. Refrigerate at least 3 hours or until firm. Before serving, top with the fruits. Pile whipped topping in the center and sprinkle with chopped nuts. Top with some halved maraschino cherries, if desired.

Thursday, July 9, 2009

CALIFORNIA COCONUT CREAM CAKE

1 pkg white cake mix (1 lb 2.25 oz) white cake mix with pudding
3 eggs
1/3 cup oil
1 cup water
1/2 tsp coconut flavoring
1 cup canned cream of coconut syrup
1 can (14-oz) sweetened condensed milk
1 carton (8-oz) whipping cream
1 tbsp sugar
1 cup flaked coconut

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.

Combine cake mix, eggs, oil, water, and coconut flavoring in a mixing bowl. Beat 2 minutes at medium speed of electric mixer. Pour into prepared cake pan. Bake at 350 degrees for 30 minutes or according to package directions.

Mix cream of coconut and condensed milk until smooth. Poke even rows of holes in warm cake with a 2 prong serving fork. Pour the milk mixture over top of cake allowing mixture to soak into the holes. Set in the refrigerator overnight or for several hours until well chilled.

Beat the whipping cream until soft peaks form. Sprinkle with the sugar and beat until stiff but smooth. Frost top of cake and sprinkle with the coconut. Serve chilled and cut into squares.

RUM TRUFFLES

8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners' sugar
2 tbsp dark rum
2/3 cup finely chopped nuts

In a 1 1/2-quart saucepan, combine chocolate and cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat mixture on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape mixture into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.

LONE STAR AMARETTO PIE

1 cup heavy cream, whipped
1 can sweetened condensed milk
1 tbsp Grand Marnier
1 tbsp amaretto
2 tbsps cream do cacao
1 9-inch graham cracker crust (recipe below)

To prepare crust:

Place 1 package of graham crackers (from a 1 pound box) in a plastic bag and crush with a rolling pin to make crumbs. You should have a generous 1 1/2 cups of crumbs. Place the crumbs in a bowl and add 4 tablespoons of sugar, a dash of cinnamon, and 1 stick of butter or margarine that has been melted. Butter the inside of a 9-inch pie plate. Press an even layer of the crumb mixture over the bottom and up sides of plate. Bake for 8 to 10 minutes in a preheated 325 degree oven. Crust should be very lightly tinged brown. Allow to cool before adding the pie filling.

To make pie filling:

In a large bowl, blend the whipped cream with the condensed milk, Grand Marnier, amaretto, and cream de cacao. When well blended, pour into the cooled pie shell. Freeze for 4 hours.

Wednesday, July 8, 2009

MILK CHOCOLATE-ALMOND BISCOTTI

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with foil; grease foil.

In a medium bowl, mix together the flour, baking powder, salt, and almonds; set aside.

In a large mixing bowl, beat eggs and sugar on medium speed of electric mixer until blended. Add the vanilla and almond extracts. Gradually beat in the flour mixture then stir in the chocolate chips.

Shape the dough into two 12-inch logs on one of the prepared baking sheets. Bake at 350 degrees for 20 minutes. Remove from oven and cool slightly. Using a serrated knife, cut logs into 1-inch slices. Place slices on baking sheet and return to the oven for 10 minutes. Turn slices and bake another 10 minutes or until golden brown. Remove to wire racks to cool.

BUTTER DROP COOKIES

COOKIES:

1/2 cup butter flavored shortening
3/4 cup sugar
1 tbsp milk
1 egg
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

FROSTING:

1/2 cup butter flavored shortening
1 lb (4 cups) powdered sugar
1/3 cup milk
1 tsp vanilla extract

Preheat oven to 375 degrees. Grease cookie sheets and set aside.

To make cookies:

In a medium mixing bowl at medium speed of electric mixer, cream together shortening, sugar, and milk until well blended. Beat in the vanilla extract and egg.
Mix the flour, salt, and baking powder into the creamed mixture. Drop by tablespoon onto the baking sheets arranging about 2-inches apart. Bake at 375 degrees for 7 to 9 minutes or until lightly browned around the edges. Let cool about 1 minute on cookie sheet then remove to wire racks to cool completely before frosting or decorating.

To make frosting:

Combine shortening, powdered sugar, milk and vanilla extract in a small mixing bowl. Beat at low speed of an electric mixer for about 15 seconds. Scrape down bowl and beat at high speed for 2 minutes or until smooth and creamy.

Tuesday, July 7, 2009

LEMON SHORTBREAD COOKIES

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1 can (14-oz) sweetened condensed milk
2 eggs
2 tsp lemon extract

In a small mixing bowl, mix the flour, baking powder, and salt together; set aside.

In a large bowl, cream the butter and gradually add the sweetened condensed milk, beating well while adding. Beat in the eggs and lemon extract. Stir in the flour mixture, mixing well but not beating. Divide the dough into 3 equal balls. Wrap each in plastic wrap and place in the freezer for 10 minutes or until firm enough to roll out. Meanwhile, preheat oven to 350 degrees and grease a couple of baking sheets.

On a lightly floured surface roll out one ball of dough at a time to about 1/8-inch thickness. Using cookie cutter, cut dough into desired shape or shapes. Place on the prepared baking sheets 1-inch apart. Bake at 350 degrees just until the edges are light brown, approximately 7 minutes. Cool on baking sheets for a minute before trying to remove. Cool completely on wire racks.

NY STYLE CHEESECAKE WITH STRAWBERRIES

1 cup graham cracker crumbs
1 cup + 3 tbsps sugar
3 tbsp butter, melted
4 pkgs (8-oz each) cream cheese, softened
3 tbsp all-purpose flour
1 tbsp vanilla extract
4 large eggs
1 cup sour cream
8-10 large strawberries

Preheat oven to 325 degrees. Grease a 9-inch springform pan; set aside.

Mix the graham cracker crumbs, the 3 tablespoons of sugar, and butter in a large bowl until crumbly. Press mixture into the prepared pan and bake at 325 degrees for 10 minutes. Allow to cool completely.

In a large mixing bowl, beat the cream cheese, the remaining 1 cup of sugar, flour, and vanilla extract until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the sour cream. Spoon the batter into the prepared pan and bake at 325 degrees for about 1 hour until the center is almost set. Loosen cheesecake from the sides of the pan with a thin knife. Allow to cool completely before removing the sides of the pan. Cut enough of the strawberries in half to lay cut side down on the top edge of the cake. Take 1 strawberry, stem still attached, and cut into slices but not cutting all the way through to the top. Fan this berry in the center of the cake.

Monday, July 6, 2009

VALLEY'S FUDGE BROWNIES

1 cup butter, melted
1 cup unsweetened cocoa powder
1 1/4 cups firmly packed dark brown sugar
1 cup granulated sugar
1/2 tsp salt
4 eggs
1 1/4 cups all-purpose flour
6-oz bag semi-sweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine butter and cocoa; mix well. Add brown sugar, granulated sugar and salt; mix well. Add the eggs, one at a time, mixing after each. Add flour and mix in well. Stir in chocolate chips and nuts. Spread batter evenly in the prepared pan. Bake at 350 degrees for 30 minutes or until edges pull away slightly from the sides of the pan.

Variation: To serve as a brownie sundae, place a brownie square on serving plate. Top with a scoop of vanilla ice cream. Drizzle chocolate syrup over ice cream and top with candy sprinkles and a maraschino cherry.

CARROT SHEET CAKE

1 pkg (9-OZ) frozen sliced carrots
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all-purpose flour
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided

BUTTERY CREAM CHEESE FROSTING:

1/2 cup butter
8-oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.

Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl. Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.

To prepare the frosting, beat the butter, cream cheese, and vanilla in a bowl until creamy. Add enough of the confectioners' sugar to make icing of spreading consistency. Spread the frosting over the cake and sprinkle the remaining nuts over the top.

Sunday, July 5, 2009

ONE BOWL CHOCOLATE BUTTERCREAM FROSTING

6 tbsps butter, softened
1/2 cup cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

In a small mixer bowl, cream butter. Add the cocoa and powdered sugar alternately with the milk. Beat to spreading consistency, adding additional small amounts of milk if needed. Blend in vanilla. Use to frost your favorite cake or brownies.

Yield: 2 cups

FLUFFY PEANUT BUTTER PIE

CHOCOLATE CRUNCH CRUST:

In a heavy saucepan, over low heat, melt 1/3 cup of butter and a 6-oz package of semi-sweet chocolate chips. Remove from heat and gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated. Press into bottom and up side of greased 9-inch pie plate. Chill 30 minutes.

PIE FILLING:

1 chocolate crunch crust (recipe above)
1 (8-oz) pkg cream cheese, softened
1 (14-oz) can sweetened condensed milk
3/4 cup peanut butter
3 tbsp lemon juice
1 tsp vanilla extract
1 cup whipping cream, whipped
2 tsp chocolate flavored syrup

In a large bowl, beat cream cheese until fluffy; beat in sweetened condensed milk and peanut butter until smooth. Stir in the lemon juice and vanilla. Fold in the whipped cream. Put mixture in crust. Drizzle syrup over top of pie and gently swirl with a spoon. Chill 4 hours or until set. Refrigerate leftovers.

AMISH RHUBARB CAKE

1 1/2 cups brown sugar
2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan; set aside.

Combine shortening, brown sugar, and egg; beat until light and fluffy. Combine the flour, baking soda and salt together; add to the egg mixture alternately with the buttermilk, ending with flour. Fold in the rhubarb and mix in well. Pour mixture into the prepared pan and bake at 350 degrees for 30 to 40 minutes until a wooden toothpick inserted in the center comes out clean. Cool before cutting. Serve with whipped cream, if desired.

GERMAN CHOCOLATE CHEESECAKE

1 Graham cracker crumb crust
2 pkgs (4-oz each) German sweet chocolate
1/2 cup butter or margarine
3 eggs
1 cup sugar
2 tsp vanilla
3 (8-oz each) pkgs cream cheese, room temperature
1/4 cup flour
1 cup sour cream

Preheat oven to 350 degrees.

Press the crumb crust on the bottom and sides of a 9-inch springform pan (or use a deep dish crust)

Melt chocolate and butter together in a saucepan over very low heat, stirring constantly until smooth. Remove from the heat.

In a small mixer bowl, beat eggs thoroughly. Gradually beat in the sugar beat until light in color and thick. Stir in the vanilla.

In a large mixer bowl, beat the cream cheese until light and fluffy. Add the egg mixture to the cream cheese and blend thoroughly. Stir in the flour until smooth.

Stir the sour cream into the chocolate butter mixture; blend into the cream cheese mixture. Pour into the crust.

Bake at 350 degrees for one hour and fifteen minutes. Turn the oven off, open the oven door to an ajar position and let cake sit in the oven for another hour. Finish cooling on a wire rack. After cake is cooled, chill for two hours before serving.

Saturday, July 4, 2009

COUNTRY PECAN PIE

2 tbsp butter
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked 9-inch pie shell
1 1/2 cup pecan halves
1/2 cup whipping cream
1/2 tsp ground nutmeg

Preheat oven to 350 degrees.

Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.

Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.

Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream.

Thursday, July 2, 2009

CRUMB-TOPPED PEACH PIE

1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 large egg, beaten
1/2 tsp almond extract
6 cups peeled and sliced peaches (or 2 cans, 28-oz each, drained)
1 unbaked deep-dish pie crust

TOPPING:

1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup butter

Preheat oven to 375 degrees.

To make the pie filling:
Mix 1 cup sugar, cornstarch, and salt in a large bowl. Add the egg and almond extract to the sugar mixture; mix together well. Add the peaches and toss gently to coat with the sugar mixture. Arrange the peach slices in the piecrust.

To make the topping:
In a small bowl, combine sugar, brown sugar, and flour in a small bowl. Cut in the butter using a pastry blender or 2 knives, until crumbly. Sprinkle the topping over the peaches. Bake at 375 degrees about 30 minutes or until golden brown. Delicious served hot or cold.

FRESH BANANA BUNDT CAKE

1/2 cup shortening
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 3)
2 large eggs
1 tsp vanilla extract
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Preheat oven to 350 degrees. Grease and lightly flour an 8-cup Bundt pan; set aside.

In a large mixing bowl, cream the shortening. Slowly add the sugar to the shortening and beat until light. Add the banana, eggs, and vanilla extract; beat well. Mix together the cake flour, baking soda and salt. Add flour mixture to the banana mixture and blend. Slowly add in the sour cream, mixing until well blended. Spread mixture into the prepared pan and bake at 350 degrees for about 45 minutes. Cool in the pan for 5 minutes before inverting. Cool cake completely before icing.

ICING:

2 1/2 cups powdered sugar
4 tsp hot water
1 tsp Rum (or vanilla extract)
1/4 cup chopped walnuts

Put the hot water in a small mixing bowl and beat in the powdered sugar until the frosting is thick enough to spread. Add the rum and continue beating until creamy. Spread on cooled cake. Sprinkle chopped walnuts over the top for garnish, if desired.

Wednesday, July 1, 2009

FROSTED APPLE CAKE

2 1/2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups unsweetened applesauce
3/4 cup canola oil
2 eggs
1 cup chopped walnuts, divided

FROSTING:
1/2 cup butter
4 1/2 cups powdered sugar
6 tbsp apple juice, divided

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

Into a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the applesauce, oil, and eggs. Beat mixture at low speed of electric mixer until moistened. Beat at high speed for 2 minutes. Fold in 1/2 cup of the walnuts. Pour into the prepared baking pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.

To prepare the frosting: Heat the butter in a medium saucepan over medium heat, stirring constantly, until lightly browned. Beat the melted butter and the powdered sugar with 4 tablespoons of the apple juice in a mixing bowl. Add remaining juice until frosting is of a spreading consistency. Stir 1/4 cup of the remaining walnuts into the frosting. Frost cake and sprinkle the remaining walnuts over the cake.

Note: This cake is even better the day after it is baked. Keep covered with plastic wrap overnight.

CHOCOLATE-COVERED NUT CREAMS

1 can (14-oz) sweetened condensed milk
3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

COATING:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch square pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla extract and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Remove the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Remove from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.