Thursday, June 30, 2011


1 box white cake mix
1 cup sugar
2 tbsp cornstarch
2 cans (16-oz each)pitted red tart cherries (do not drain)
2 tbsp butter, melted
1/2 tsp liquid red food coloring
3/4 tsp almond extract

Preheat oven to 350 degrees.
Grease and flour a 9x13-inch baking pan; set aside.

Prepare the cake mix according to the package directions. Pour batter into the prepared pan.

Combine the sugar and cornstarch in a bowl. Add the cherries, including the juice, melted butter, food coloring, and almond extract; stir to mix well. Spoon this mixture over the top of the cake batter.

Bake at 350 degrees for 50 to 60 minutes or until golden brown.

Serve topped with whipped cream or ice cream, if desired.

Wednesday, June 29, 2011


1 can (15 1/4-oz)pear slices in heavy syrup
1 box (18 1/4-oz)spice cake mix
3/4 cup water
3 large eggs
1/3 cup canola oil
2 tsp ground ginger
1/2 tsp salt
1/2 cup + 2 tbsp chopped walnuts
3/4 cup prepared white frosting

Preheat oven to 350 degrees.

Drain the pears, pat dry and coarsely chop; set aside.

In a mixing bowl combine the cake mix, 3/4 cup water, eggs, canola oil, ginger and salt. Stir mixture until smoooth. Stir in the 1/2 cup of chopped walnuts and the chopped pears.

Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes, then invert the pan and remove the cake and allow to cool completely.

When cake is cooled, melt the frosting in a glass liquid measuring cup for 15 seconds in microwave. Stir frosting and slowly drizzle over top of cake allowing some to run down sides of cake. Sprinkle the remaining two tablespoons of chopped walnuts over the top.

NOTE: This cake will slice easier if refrigerated for a few minutes.

Monday, June 27, 2011


3 egg whites
½ tsp cream of tartar
3 tbsp sugar

¾ cup sugar
Sugar substitute equivalent to ½ cup sugar
3 tbsp cornstarch
1 1/3 cups cold water
3 egg yolks, beaten
¼ cup lemon juice
1 tsp grated lemon peel
Lemon slices for garnish, optional
Mint sprigs for garnish, optional

For Meringue: In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form.
Drop the meringue onto the prepared baking sheets. Shape into 4-inch cups with the back of a spoon.

Bake at 225 degrees for 55 minutes. Turn oven off and do not open door; let meringues dry in the oven for 1 to 1 ½ hours.

For Filling: In a saucepan, combine the sugar, sugar substitute, and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with the lemon slices and mint sprigs, if desired.

Saturday, June 25, 2011


4 cups whipping cream
2 cups half-and-half cream
2 cups whole milk
1 1/2 cups sugar
1 tablespoon vanilla flavoring

Heat the milk in a saucepan over medium heat just until it bubbles around the edges. Remove from the heat and add the sugar, stirring until sugar is completely dissolved. Put in refrigerator to chill for at least a half hour.

Remove the chilled sugar/milk mixture from the refrigerator and add the whipping cream, half-and-half cream and vanilla flavoring. Stir to combine. Pour the mixture into the freezer can of ice cream freezer and follow the directions of your particular freezer.

Friday, June 24, 2011


This lovely and delicious torte is different in that it starts with a boxed brownie mix.

1 box (21-oz) family-style brownie mix
1 large orange
3 large eggs
1/2 cup canola oil

Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray and set aside.

Remove zest from orange using a zester or fine grater. (Avoid getting the white pithy part!) You should get about 2 1/2 teaspoons of zest.

Juice the orange for about 1/3 cup of juice.

In a large bowl, blend the brownie mix, eggs, 2 teaspoons of the orange zest, orange juice and canola oil until well combined; about a minute. Divide evenly between the two prepared baking pans. Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted at the edge of the pan comes out clean. Cool in the pans on wire racks for 5 minutes. Invert pans on wire racks to remove layers; cool completely.

1 1/2 cups cold milk
1 envelope whipped topping mix (1.3-oz)
1 package (3.4-oz) instant vanilla pudding mix
Orange food coloring, optional
1 can (15-oz) mandarin oranges in light syrup, drained & patted dry

In a medium bowl, beat the milk, whipped topping mix, and pudding mix on low speed of electric blender until blended. Increase speed to high and beat 4 minutes or until soft peaks form. Stir in a drop of orange food coloring, if desired, and the rest of the orange zest.

Place one layer on serving platter. Spread with 3/4 cup of the frosting. Arrange 3/4 cup of the oranges over the frosting; top with the second brownie layer. Frost the top and sides of torte with the remaining frosting. Decorate the top with the remaining oranges.

Refrigerate at least 1 hour before serving.

Yield: 16 servings
Per serving: Approximately 301 calories, 13 g (3 g sat)fat, 42 g carbs, 1 g fiber, 3 g protein, 371 mg sodium 47 mg cholesterol

Thursday, June 23, 2011


3/4 cup granulated sugar
5 tablespoons butter, cut up
1 can (5-oz) evaporated milk
2 large egg yolks
1 cup sweetened flaked coconut
3/4 cup chopped pecans
1/2 teaspoon vanilla extract

In a small saucepan, combine sugar, butter, milk, and egg yolks. Cook over medium to medium-high heat, whisking constantly, until very bubbly and thickened, about 12 to 15 minutes. Stir in the coconut, pecans, and vanilla extract; cook two more minutes.


This recipe is from my collection of old fashion recipes. I have had it since about 1970.

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups dairy sour cream
1/2 packed cup brown sugar
1/2 cup finely chopped pecans
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees.
Grease a 10-inch tube or 2 loaf pans; set aside.

In a large mixer bowl combine the butter, sugar, eggs, and vanilla extract; beat on medium speed for 2 minutes.

Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream. Begin and end with flour.

Pour about 2 cups (approximately 1/3 of the batter) in the bottom of loaf pan.

Combine filling ingredients in a small bowl. Sprinkle approximately 1/2 of the mixture over the batter. Add another third of batter then the remainder of the filling. Top with the remaining batter. If using loaf pans apply the same principle.

Bake around 1 hour or until a wooden pick inserted in center comes out clean. Allow to cool slightly before removing from pan to serving platter.

Yield: 14 to 16 servings.

Wednesday, June 22, 2011


2 pkgs (8-oz each) cream cheese
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs
1 9-inch prepared graham cracker pie crust
2 cups assorted berries (raspberry, blueberry, strawberry or your favorite)

Using an electric mixer on medium speed, mix the cream cheese, sugar, vanilla and eggs together until well blended. Pour the mixture into the crumb pie crust.

Bake in a 350 degree oven for 40 minutes or until the center is almost set. Cool then refrigerate for at least 3 hours before serving.

When ready to serve, remove cheesecake from refrigerator and top each slice with a combination of two or three different types of the berries.

Serves 8 to 10 depending on the size wedges you desire.

Tuesday, June 21, 2011


1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 tsp salt
2 large eggs
1 tsp vanilla extract
1 tsp butter flavoring
1 1/2 oz. liquid red food coloring
3 tbsp unsweetened cocoa powder
2 1/2 cups cake flour, sifted
1 cup buttermilk
1 tbsp vinegar
1 tsp baking soda

Preheat oven to 350 degrees.
Grease and flour 3 9-inch cake pans; set aside.

In a large mixer bowl, cream together the shortening, sugar, salt, eggs, vanilla extract, and butter flavoring.

In a small bowl, make a paste of the red food coloring and the cocoa powder; add to the sugar mixture. Alternately add the four and the buttermilk, beginning and ending with the flour.

In a small bowl, mix the baking soda into the vinegar; add to the batter. Blend well. Divide the batter evenly between the three pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pans for a couple of minutes. Gently remove to wire racks to cool completely. Fill and frost with the following Frosting:

3 tbsp flour
1/2 tsp salt
1 cup milk
1 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/4 tsp butter flavoring

In a medium saucepan, over medium-low heat, cook the flour, salt, and milk together until thick, stirring constantly. Allow to cool in pan.

Cream the shortening and sugar together very well! Add the vanilla extract and butter flavoring. Combine with the flour mixture and beat well. Use to fill and frost the Red Velvet Cake.

Friday, June 17, 2011


1/2 cup packed brown sugar
1/2 cup butter, softened
3 dozen pecan halves
2 cups biscuit/baking mix
2/3 cup mashed ripe banana
2 tbsp butter, softened
1/4 cup packed brown sugar

Preheat oven to 450 degrees.

Place 2 teaspoons brown sugar, 2 teaspoons of butter, and 3 pecan halves in each of 12 medium muffin cups. Place in the oven just to melt the butter and brown sugar.

Stir the baking mix and banana together to make a soft dough. Gently shape into a ball on a floured surface. Knead 5 times. Roll into a rectangle of about 15 x 9-inches. Spread the 2 tablespoons of butter over the surface. Sprinkle the 1/4 cup of brown sugar over the butter. Roll rectangle up beginning at long side. Pinch edge of dough to seal.

Cut the roll into 1 1/4-inch slices. Place, cut side down, in the muffin cups. Bake 10 minutes. Immediately invert the pan onto serving tray or a baking sheet and allow to remain for a minute or two to allow the butterscotch to drizzle down over the buns.

Yield: 12 buns

Monday, June 13, 2011


1 jar (12-oz) cherry preserves
1/2 cup chopped pecans or almonds
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 cups biscuit/baking mix
2 tbsp granulated sugar
1 egg
3/4 cup milk
Drizzle icing, recipe follows

Preheat oven to 400 degrees. Grease or spray a 9-inch square baking pan.

Evenly spread the cherry preserves over the bottom of the pan.

In a small bowl, stir together nuts, brown sugar, and cinnamon; set aside.

Mix remaining ingredients and beat vigorously for less than a minute. Spread the batter evenly over the preserves; sprinkle with the brown sugar mixture. Bake 25 to 30 minutes or until done. While still warm, drizzle with icing.

1/2 cup powdered sugar
1 tablespoon water or milk
1/4 tsp vanilla

Combine all ingredients in a small bowl and stir until smooth. Drizzle over warm cake.

Variation: You can replace the nuts with raisins to make a Cherry Raisin Coffee Cake.

Sunday, June 12, 2011


1 box orange-flavored cake mix
2 tbsp butter
1/3 cup (packed) brown sugar
1/2 cup finely chopped walnuts or pecans
3 eggs
1 1/2 cups sour cream

Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. (If you don't have a Bundt pan, you can use a 10-inch tube pan.) Set pan aside.

In a small bowl measure out 1/4 cup of the dry cake mix; cut in the butter. Stir in the nuts and brown sugar; set aside.

In a large mixer bowl, blend the remaining cake mix, eggs, and sour cream on medium speed of electric mixer; scrape bowl frequently. This is a thick and slightly lumpy batter.) Pour half of the batter into the prepared pan. Sprinkle the sugar and nut mixture over the batter in pan. Gently spoon the remaining batter over the filling. Bake at 350 degrees for an hour or until done. Cool for 10 minutes; remove from pan and cool completely on a wire rack.

Saturday, June 11, 2011


1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 large egg whites
1 tsp vanilla flavoring

In a small saucepan, combine the sugar, corn syrup, and water. Cover, heat to a rolling boil over medium heat. Remove the cover, insert candy thermometer and boil rapidly without stirring to 242 degrees. If you don't have a candy thermometer, cook until syrup spins about a 6-inch thread when dropped from a spoon.

While mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites while beating constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla during the last minute or so of beating.

Use to frost your favorite cake with this soft fluffy icing.