Sunday, January 31, 2010


1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
1 can fruit cocktail, drained
1 egg, beaten
1 cup brown sugar
1 cup chopped pecans
whipped cream

In a large mixing bowl combine the flour, sugar, baking soda, and salt. Make a well in the center and add the fruit cocktail and egg. Mix together well. Pour into an oblong cake pan that has been sprayed with nonstick cooking spray. Sprinke the brown sugar and chopped pecans over the batter; dot with butter. Bake at 350 degrees for 30 to 35 minutes. No need to frost. Serve with the whipped cream.

Saturday, January 30, 2010


6 apples, pared and cored
1/4 cup brown sugar
1/4 cup chopped dates
1/4 tsp cinnamon
3 tbsp chopped nuts
1 egg
1 tbsp milk
Pastry for 2-crust pie

Roll pastry into two 14-inch circles. Cut each circle into three equal wedges. Place one apple on each wedge.

In a bowl combine the brown sugar, dates, cinnamon, nuts; fill the cored apple centers with this mixture. Moisten the edges of the pastry wedges and fold over the apples, sealing and pricking tops over the filling. Place dumplings in an ungreased baking dish. Blend the egg and milk together and brush over the pastry. Bake at 350 degrees for about 40 minutes or until apples are cooked. Make the following topping and serve over the dumplings.

TOPPING (Caramel Date Fluff):

1 cup whipping cream
1/3 cup brown sugar
1 tsp vanilla
1/2 cup chopped dates

Beat the whipping cream with the brown sugar and vanilla until stiff. Fold in the chopped dates. Serve over the dumplings.

Thursday, January 28, 2010


6 tbsp butter, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the flour mixture to the creamed mixture until blended. Stir in the carrots, raisins, and pecans or walnuts.

Drop the mixture by rounded tablespoonfuls about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 12 to 15 minutes or until the edges are lightly browned and the cookies are set. Cool for a couple of minutes before attempting to remove from the baking sheets to cool on wire racks.

Saturday, January 23, 2010


1 cup brown sugar, firmly packed
1/2 cup solid shortening
1 egg
1/2 cup hot coffee
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1 small pkg chocolate chips
1/2 cup nuts, chopped (walnuts recommended)

Preheat oven to 375 degrees. Spray a 9 x13-inch baking pan with nonstick cooking spray; set aside.

In a large mixing bowl cream the brown sugar and frosting together until creamy. Add the egg and coffee; mix well. Sift together the flour, baking soda, salt, and baking powder; add to the sugar mixture. Stir in the vanilla, chocolate chips and walnuts. Place in the prepared baking pan. Bake for 20 minutes or until firm. Drizzle with a powdered sugar drizzle if desired.

Monday, January 18, 2010


3 1/4 cups all-purpose flour
1/2 tsp salt
1 cup good quality shortening
1 egg yolk
1/2 cup sugar
3 tbsp cornstarch
3 cans (15 1/4-oz size)apricot halves, drained and cut into large diced pieces
1 can (16-oz) pitted tart red cherries, drained
Vanilla glaze (recipe follows)

To make the pastry, in a large mixing bowl stir together the flour and the salt. Using a pastry blender or two knives cut in the shortening until the mixture resembles coarse crumbs. In a glass measuring cup, lightly beat the egg yolk. Add enough milk to the egg yolk to make 3/4 cup; mix well. Stir the egg yolk mixture into the flour mixture and mix well. Set aside 1/3 of the dough.

On a lightly floured surface, roll the remaining dough into an 18 x 12-inch rectangle. Carefully roll the pastry around a floured rolling pin then unroll onto a 15 x 10 x 1-inch baking pan. Allow pastry to hang over the sides. Preheat oven to 375 degrees.

In a large bowl combine the cornstarch with the sugar; add the cherries and apricots. Spoon the fruit mixture onto the prepared crust. Roll the remaining third of dough into a 16 x 11-inch rectangle. Place this rectangle over the top of the fruit mixture. Bring the bottom pastry up over the top pastry and press together with the tines of a fork to seal. Prick top of pastry with fork to vent. Bake at 375 degrees for about 40 minutes or until light browned and filling is bubbly. Make the vanilla glaze and drizzle over the top of the pie.


1 1/4 cups confectioners' sugar
1/2 tsp vanilla extract
5 to 6 tsp milk

In a small mixing bowl combine the confectioners' sugar, vanilla and 4 tablespoons of the milk. Continue to add the remaining milk until mixture is of a drizzling consistency. Drizzle over top of the pie using all the mixture.

Friday, January 15, 2010


My grandmas made the best chocolate cakes. Maybe that's why I am a chocoholic!

Was there anyone who made a better chocolate cake when you were a child than your grandma? Why not go back in time and enjoy a delicious old fashion chocolate cake today with your family? Be sure to make the Chocolate Creme Cheese Frosting too as that really makes the cake delicious. Who knows this cake may taste like Grandma's did!


1/2 cup solid shortening
2 cups granulated sugar
4 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat your oven to 325 degrees. Grease and flour 2 9-inch cake pans; set aside.

In a large mixing bowl cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and the melted chocolate. Sift the flour, baking soda, and salt together and add to the chocolate mixture alternately with the buttermilk. Mix well and pour evenly into the two prepared pans. Bake at 325 degrees for 40 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack. Frost with the following Chocolate Cream Cheese Frosting.


1/2 cup butter, softened
1 pkg (8-oz) cream cheese
1 tsp vanilla extract
1/4 tsp salt
2 lb powdered sugar
3 tbsp milk or cream
3 oz unsweetened chocolate, melted and cooled

In a medium mixing bowl combine the butter, cream cheese, and vanilla extract. Add the salt; beat until creamy and smooth. Gradually add the powdered sugar while beating with electric mixer on low speed. Stir in the milk and melted chocolate; beat until fluffy. Use between the two cake layers and to frost the top and sides. (Don't fight with the kids over licking the beaters!)


Monday, January 11, 2010


1 cup whipping cream
3 tbsp sugar
1 tsp vanilla extract
dash of salt
1 cup sour cream
1 can (21-oz) cherry pie filling

In a mixing bowl, whip the whipping cream until soft peaks form. Gradually add sugar, vanilla and salt continuing to beat until stiff peaks form. Fold in the sour cream. Take six cherries from the pie filling and set aside. Spoon half of the pie filling into the bottoms of six parfait glasses; top with half the whipped cream mixture. Repeat the layers. Add one of the reserved cherries to the top of each parfait. Add a mint sprig to each of the parfaits, if desired.

Note: This recipe can be made for diabetics by making the following substitutions: Splenda Granula instead of sugar and lite cherry pie filling made with Splenda instead of regular pie filling.

Sunday, January 10, 2010


1/2 cup butter, softened
1/4 cup powdered sugar
1 cup + 1 tbsp all-purpose flour, divided
3/4 cup honey
1/2 cup lemon juice
3 eggs
1 tsp grated lemon rind
1/2 tsp baking powder

Preheat oven to 350 degrees.

In a medium mixing bowl cream together the butter and powdered sugar until light and fluffy. Add the 1 cup of flour; mix until combined. Press the mixture onto the bottom of a 9-inch square baking pan, pressing out evenly to make a crust. Bake for 20 minutes or until lightly browned at 350 degrees.

While the crust is baking, in a medium mixing bowl, whisk together the 1 tablespoon of flour, baking powder, honey, lemon juice, eggs, and lemon rind until thoroughly combined. Pour the mixture over the baked crust; bake another 20 minutes or until the filling is set. Allow to cool in pan before cutting to serve.

Thursday, January 7, 2010


1 can pineapple chunks
1 can diced pears
1 jar maraschino cherries
1/2 cup sugar
4 tbsp flour
1 egg, beaten
4 red apples, unpeeled
1 cup white miniature marshmallows
1 cup chopped pecans

Drain the pineapple, pears, and cherries, reserving the pear and pineapple juices. In a saucepan, combine the sugar, flour, egg, the reserved pineapple juice and 1/2 cup of the reserved pear juice. Cook the mixture over low heat until thick, stirring constantly. Allow to cool. Remove the cores from the apples and cut into large chunks. Place the apples in a bowl; add the pineapple, pears, cherries, marshmallows and pecans. Stir gently to mix. Pour the sauce over all and chill for 24 hours.