Saturday, October 16, 2010


4 eggs
1 1/2 cups canola oil
3 cups sugar
3 cups grated zucchini
2 squares baking chocolate, melted
1 cup chopped nuts
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon

In a large mixing bowl beat the eggs, canola oil, and sugar until well blended. Stir in the zucchini and the cooled melted chocolate; mix well. In a medium bowl stir the flour, salt, baking powder, baking soda, and cinnamon together to mix well. Add the flour mixture to the egg mixture, mixing well. Stir in the chopped nuts. Spoon the batter into a greased tube pan and bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for several minutes before removing to a wire rack to contine cooling completely.

Note: This moist cake is delicious as is. You can, however, make a drizzle of powdered sugar, a tiny amount of milk and vanilla to drizzle over the top if you so desire.

Thursday, October 14, 2010


1 cup brown sugar
1/2 cup margarine
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 quarts popped popcorn
1 cup peanuts

Preheat oven to 200 degrees. In a heavy saucepan bring the brown sugar, margarine, corn syrup and salt to a boil. Boil the mixture for 5 minutes. Remove mixture from the heat and add the baking soda, stirring well. Mix the peanuts and popcorn together in a large, heat-proof bowl. Pour the hot mixture over the peanuts and popcorn. Spread the mixture ina buttered 9 x 13-inch pan. Place in the preheated oven for one hour, stirring mixture every 15 minutes. Remove from the oven and spread on waxed paper to cool. Store in a covered container.

Tuesday, October 12, 2010


24 vanilla wafers
2 pkg (8-oz each) cream cheese, softened
3/4 cup sugar
2 eggs
2 cups pumpkin puree (or canned pumpkin)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
whipped cream,optional

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners. Place a vanilla wafer in the bottom of each liner.

In a large bowl cream the cream cheese and sugar together. Beat in the eggs, one at a time, beating well after each. Mix in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the mixture into the muffin cups filling each about 2/3 full. Bake at 350 degrees for 30 to 40 minutes until set. Cool cakes and refrigerate overnight.
When serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.

Monday, October 11, 2010


1 1/4 cups cinnamon graham cracker crumbs
1/4 cup butter melted
1 tbsp + 3/4 cup granulated sugar, divided
5 tbsp cornstarch
dash of salt
1 cup water
2/3 cup lowfat buttermilk
1/2 cup egg substitute (or 2 eggs)
1/2 cup lemon juice
2 tsp grated lemon peel
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, melted butter, and 1 tablespoon of the sugar together in a small bowl, mixing well. Press the mixture onto the bottom an up the sides of a 9-inch pie pan coated with nonstick cooking spray. Bake for 8 to 10 minutes or until golden brown at 350 degrees. Allow to cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt, and 3/4 cup of sugar. Gradually stir in the water and buttermilk until smooth. Over medium heat, bring the mixture to a boil, cook, stirring for a couple of minutes until thickened. Remove from the heat. Stir a small amount of the hot filling into the egg substitute or eggs until well blended. Return egg mixture to the pan, stirring constantly. Bring to a gentle boil and cook, stirring, for another 2 minutes. Remove from the heat and stir in the lemon juice and lemon peel. Pour the filling into the crust. Cover and refrigerate for at least 4 hours. Just before serving cover the top of the pie with the whipped topping. Garnish with a mint sprig and a lemon slice in the center, if desired.


1/2 cup butter, softened
1/2 cup granulated sugar
1/8 tsp salt
1 egg
1 tbsp corn syrup
1 tbsp grated lemon peel
2 tsp vanilla extract
2 1/4 cups all-purpose flour

Beat the butter, sugar, and salt together in a large mixer bowl with mixer on medium high speed. Beat until the mixture is light and fluffy, approximately 3 to 4 minutes. Reduce the mixer speed to medium and add the egg, beating until egg is combined into the mixture. Beat in the corn syrup, lemon peel, and vanilla extract. Reduce speed again, to low this time. Add the half the flour at a time, mixing until well combined. Shape the dough into two equal disks and wrap each in plastic wrap. Refrigerate the wrapped dough for an hour.

Preheat oven to 350 degrees. Remove one disk from the refrigerator and roll out between two sheets of waxed pape to a quarter-inch thickness. Remove the top layer of waxed paper and cut into your favorite shapes using cookie cutters that have been lightly dipped in flour. Transfer cookies to an ungreased baking sheet and bake 10 to 12 minutes until light golden brown. Allow cookies to cool about a minute then transfer to a wire rack to cool completely. Repeat the process with the second disk of dough.

Decorate the cookies with the following icing, if desired.

1 lb powdered sugar
6 tbsp water
3 tbsp Just Whites*

In a large mixer bowl with the mixer at low speed, beat the Just Whites and powdered sugar. Add the water nd beat until blended. Increase the mixer speed to high and continue to beat for another 8 minutes or until thick and white. Remove any amount of icing you want to color to a small bowl or bowls. Add desired food color or colors and mix just until blended. Thin the remaining icing with additional teaspoons of water until the consistency resembles slightly whipped cream. Spead the thinned icing over the cookies and let dry completely. Transfer the colored icing to a pastry bag or bags, attach appropriate tips for decorating and decorate the cookies as desired.

*Just whites is found in the dairy aisle at major grocery stores. It is with the eggs.

Sunday, October 10, 2010


3/4 cup Graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup brown sugar, firmly packed
1 jar (12-oz) caramel flavored ice cream topping
1 cup + 3 tbsp all-purpose flour, divided
1 cup butter
4-oz unsweetened baking chocolate
1 1/2 cups sugar
4 eggs, beaten
1 tsp vanilla extract

Preheat oven to 350 degrees.

Combine the Graham cracker crumbs, chopped pecans, brown sugar, and butter, stirring well. Press the mixture onto the bottom of a 9-inch square baking pan. Bake at 350 degrees for 6 to 8 minutes until lightly browned. Cool slightly.

Combine the caramel topping with the 3 tablespoons of all-purpose flour, stirring together to mix well. Spread mixture over the crust to within 1/4-inch of the edges. Set aside.

In a heavy duty saucepan, combine the 1 cup of butter with the baking chocolate. Cook, stirring, over low heat until melted together. Stir in the sugar, 1 cup flour, beaten eggs, and vanilla extract. Pour this mixture over the caramel topping in the pan. Bake at 350 degrees for 50 minutes. Cool slightly and frost with the following Chocolate Frosting.

Chocolate Frosting:

1 tbsp butter
2 tbsp unsweetened cocoa powder
2 tbsp water
1 cup sifted powdered sugar
1/4 tsp vanilla flavoring
Chopped pecans for garnish, if desired

In a small saucepan combine the butter, cocoa powder, and water; cook over medium heat until thickened. Remove from the heat and stir in the powdered sugar and vanilla. Spread frosting over the cool bars above. Garnish with chopped pecans, if desired.

Wednesday, October 6, 2010


1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completly before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

Tuesday, October 5, 2010


1 1/2 cups cooked or canned sweet potatoes, mashed
1/2 cup brown sugar
1 tsp cinnamon
1/3 tsp salt
3 eggs, separated
1 cup milk
2 tbsp butter, melted
1/2 cup chopped pecans
1 9 or 10-inch unbaked pastry shell
1 tbsp brown sugar

Preheat oven to 425 degrees.

In a mixing bowl combine the mashed sweet potatoes, one-half cup brown sugar, cinnamon, and salt. Beat the egg yolks and add to the mixture. Add the milk, butter, and pecans; mix together well. Pour the mixture into the unbaked pie shell. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.

During the last few minutes the pie is baking at 350 degrees, beat the egg whites until stiff but not dry. Add the tablespoon of brown sugar, beating well to dissolve into the egg whites. At the end of the above baking time, remove the pie from the oven and add the egg white meringue to the top of the pie being careful to go all the way to the crust and seal edges. Reduce heat to 325 degrees and bake pie an additional 20 minutes.

Monday, October 4, 2010


Moe Bandy is a country music star as well as a former working cowboy. He graciously shared his recipe for this chocolate cake with his fans and other chocoholics.

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 sticks butter
4 tbsp cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract


1 stick butter
6 tbsp buttermilk
4 tbsp cocoa powder
1 box (1 lb) powdered sugar
1 cup chopped nuts
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a jelly-roll pan; set aside.

Into a large mixing bowl, sift together the flour, sugar, and baking soda; set aside.

In a medium saucepan over medium heat, combine the butter, cocoa, and water. Bring the mixture to a boil, stirring constantly. Pour the hot mixture over the dry ingredients in the bowl. Add the eggs, buttermilk and vanilla extract to the batter; mix together well. Pour into the prepared pan and bake in a 350 degree oven for 15 to 20 minutes until a toothpick inserted in center comes out clean.

To make the icing:

In a saucepan, combine the butter, buttermilk, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the powdered sugar, chopped nuts, and vanilla extract. Mix together well and spread over the hot cake. Allow to cool before cutting to serve.

Friday, October 1, 2010


1/2 cup butter, softened
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla
1/2 cup milk
1 1/3 cup all-purpose flour

Heat oven to 350 degrees. Line mini-muffin pans with paper liners, set aside. (Recipe makes 48 mini cupcakes but can be baked in shifts.)

In a large mixing bowl, using an electric mixer, beat together the butter, sugar, baking powder, and salt for one minute. Add the eggs, one at a time, beating after each addition. Mix the vanilla with the milk. Beat the flour into the mixture alternately with the milk/vanilla mixture. Beat just until blended. Drop one tablespoon of batter into each prepared mini-muffin tin.

Bake at 350 degrees for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack approximately 5 minutes before removing from pan to wire rack to cool completely.

Frost with your favorite icing.