Tuesday, May 29, 2012


1 graham cracker crumb pie crust, chilled
1 packet unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional

Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve.  Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved.  Stir in the coffee and salt.  Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.

Refrigerate several hours allowing pie to set enough to slice.  Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired. 

*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.

Monday, May 28, 2012


When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!

1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars
Milky Way or Snickers (Your preference) candy bars

Make and bake the cake mix following the box instructions for a 9 x 13-inch cake.  Remove cake from oven and poke holes all over the cake with a fork.  Squeeze the caramel topping over the cake while it is still hot.  Allow cake to cool completely.

Spread the whipped topping over the entire cake.  Chop or break up the candy bars into small pieces and sprinkle over the whipped topping.  Keep cake in refrigerator until serving time.  Also refrigerate any leftovers.

Saturday, May 26, 2012


This is one of the most popular pies at a chain of cafeterias here in Texas.

2 1/2 cups milk, divided
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tbsp butter
7 tbsp cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whip cream for garnish

In a medium saucepan, combine two cups of the milk with the sugar, cocoa, and butter.  Cooking over medium heat, bring just to a boil.

In a medium mixing bowl, mix the cornstarch and remaing milk until the cornstarch is completely dissolved.  Whisk in the egg yolks and vanilla extract until well blended.  Gradually add the egg mixture to the chocolate mixture in the saucepan, whisking constantly.  Cook, stirring constantly, until the mixture is thick and smooth, approximately 2 minutes.

Remove mixture from the heat and stir in the marshmallows until melted and smooth.  Pour filling into the pie shell.  Cover with plasstic wrap that you press down directly onto the filling.  Refrigerate at least 2 hours.

To serve, remove the plastic wrap, slice, and garnish each slice with whipped cream and some chocolate curls or miniature chocolate chips, if desired.

Friday, May 25, 2012


1 block (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
1 1/2 cups fresh hulled strawberries
3 graham crackers, chopped coarsely

In a large mixer bowl, mix the cream cheese, milk, whipping cream, and lemon zest until well blended.  Freeze until almost solid, approximately 4 hours.

Beat the frozen mixture with electric mixer until creamy. 

Blend the strawberries in blender until smooth; add to he cream cheese mixture with the graham crackers and mix well.  Freeze for 8 hours or until firm.

Remove from freezer 15 minutes before serving.  Ice cream needs to soften slightly before scooping out to serve.
Yield: 6 to 8 servings

Note: This is a recipe I got from Kraft Foods.

Thursday, May 24, 2012


1 box family-size fudge brownie mix
1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 tsp almond extract

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large bowl combine the all the ingredients listed above.  Pour into the prepared baking pan and bake at 350 degrees for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.  Never overbake brownies!  Place pan on a wire rack to cool.

1 cup semisweet chocolate chips
1 block (8-oz) cream cheese, softened
1/4 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Melt the chocolate chips in a bowl in the microwave, stirring until smooth.  Cook in 15 to 20 second intervals, stir after each to smooth so you can see if the chips are fully melted.

In a large mixing bowl, beat the cream cheese and powdered sugar together.  Add the milk, almond extract, and the melted chocolate chip; mix together well.  Spread mixture over the cooled brownies.  Chill for about an hour or until firm.

1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/2 cup sliced almonds, toasted

In a small saucepan melt the chocolate chips with the cream over low heat, stirring often.  Allow to cool slightly and spread over the cream cheese filling.  Sprinkle the almonds over the top.  Refrigerate at least an hour before cutting to serve.

Wednesday, May 23, 2012


2 cinnamon sticks
2 cups unsweetened apple juice
1 tbsp fresh lemon juice
1 pear, cored and cut into thin strips
1 red apple, cored and cut into thin strips
1 peach, peeled, pitted and cut into thin strips
1/2 cup pitted fresh cherries
1 cup fresh strawberries, hulled

In a saucepan over medium-high heat, bring the cinnamon sticks and apple juice to a boil; cook 10 minutes, remove from heat and allow to cool.  Remove and discard cinnamon sticks. Stir in the lemon juice.  Add the pear strips, apple strips, peach strips, and cherries to the juice.  Gently stir to coat the fruit and refrigerate to chill.  (May be chilled as long as all day or overnight.) Before serving, gently stir in the strawberries.

Yield: 4 servings

Note: This recipe works best with fresh fruit.  If you do not have fresh fruit, use unsweetened frozen fruit.

Tuesday, May 22, 2012


1 baked 9-inch pie shell, cooled
1/2 cup granulated sugar
1 tbsp grated lemon rind, divided
1/4 cup fresh lemon juice
3 tbsp cornstarch
1/4 tsp salt
2 large eggs
1 1/2 cups milk
2/3 of a 3-oz cream cheese brick
2 tbsp butter, softened
1 1/2 cups frozen whipped topping, thawed

In a large bowl, combine sugar, 2 1/2 teaspoons of the lemon rind, lemon juice, cornstarch, salt, and eggs; stir well.

Combine the milk and cream cheese in a medium-size heavy saucepan over medium-high heat and cook until the mixture reaches 10 degrees or starts to get tiny bubbles around the edge -- do not allow to come to a true boil.  Gradually add to the sugar mixture, whisking constantly.  Return mixture to the saucepan and cook over medium heat for 10 minutes or until thickened and bubbly, stirring constantly.  Remove from the heat and stir in the butter.

Place pan into a large bowl that is almost full of ice and let set for 10 minutes or until mixture reaches room temperature; stirring occasionally.  Spoon mixture into the prepared crust and cover the surface with plastic wrap.  Chill for 3 hours or until set.  Remove the plastic wrap and spread the whipped topping evenly over the pie.  Sprinkle the remaining lemon rind over the whipped topping.
Yield: 8 servings

Monday, May 21, 2012


1 pkg (4-serving size) Raspberry-Flavored Gelatin
1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed

Empty dry gelatin into a medium heat-proof bowl.  Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved.  Add the ice cubes and stir until ice is melted and gelatin starts to thicken.

Place the brownie cubes into a glass 2 1/2-quart serving bowl.  Cover the brownies with the gelatin and refrigerate until set.

Pour the cold milk into a different medium-size bowl.  Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended.  Spoon the pudding mixture over the gelatin/brownie mixture.  Top pudding with a layer of the raspberries, saving out a few for garnish.  Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.

Note: It is fine to make this dessert and keep refrigerated up to a day ahead.

Sunday, May 20, 2012


1 cup butter, softened
1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water

Cream the softened butter and the sugar together in a large mixing bowl.  Beat in the egg an the almond extract.

In a smaller bowl combine the flour, baking soda, and salt.  Gradually add the flour mixture to the creamed mixture.

Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets.  Flatten cookies slightly with a fork and sprinkle with the almonds.

In a small bowl beat the egg white with the water and brush over the cookies.

Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned.  Cook on pan for 2 minutes then remove to wire racks to cool completely.
Yield: Approximately 60 cookies.

Saturday, May 19, 2012


6 large eggs, separaated
1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a large mixing  bowl beat the egg yolks with the sugar until of a light lemon color.  Stir in the chopped nuts, bread crumbs, and orange juice.

In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.

Spoon  the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.

Split the cake crosswise to make two layers.  Spread half the whipped cream a top one layer that has been placed on a serving plate.  Top with the second layer then the remaining half of the whipped cream.  Garnish with hazelnut halves, if desired.
Note: Original recipe from an old TOH magazine; recipe submitted by a lady in Canada.

Yield: 10 servings

NOTE:  I did not forget to include the flour; there is none.

Friday, May 18, 2012


1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
dash of salt
1 tsp vanilla
2 cups powdered sugar
1 cup pecan halves, toasted & coarsely chopped

Butter an 8-inch square pan and set aside.

In a large heavy saucepan combine the butter, both sugars, cream, and salt; bring to a boil over medium heat while stirring occasionally.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in the vanilla.  Stir in the powdered sugar until smooth.  Fold in the pecans.

Spread the candy into the prepared pan and allow to cool to room temperature.  Cut candy into small squares and store in an airtight container in the refrigerator.

Yield: Approximately 1 1/4 lbs.
This recipe is from an old TOH Holiday book.  The recipe came from a lady in California.

Thursday, May 17, 2012


I just love going through the old boxes of my mother's recipe clippings.  Every once in awhile I come across something interesting like this Fleischmann's Active Dry Yeast coupon that expired on Dec. 31, 1963.  8 cents was probably a pretty good savings on yeast back then!  My mother was a bit of a pack rat and on days like this, I am glad she was!


2/3 cup semisweet chocolate chips
1/2 cup butter
1 cup + 2 tablespoons granulated sugar
2 large eggs
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch baking pan and set aside.

Melt the chocolate chips and butter in a saucepan over low heat; pour into a mixing bowl and beat in sugar until smooth.  Add eggs one at a time beating after each one.

Combine the hot water and coffee granules; add to the chocolate mixture.

Combine the flour, cocoa, and baking powder together and beat into the chocolate mixture.  Spread the batter into the prepared baking pan.  Bake brownies at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted into the near center of pan comes out clean.  Cool brownies in the pan on a wire rack.

Mousse Topping:
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 pkg (3-oz) cream cheese, softened
1/4 cup unsweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 cup heavy whipping cream

In a saucepan, sprinkle the gelatin over the cold water.  Let gelatin/water stand for 1 minute.  Cook, while stirring, over low heat until gelatin is completely dissolved.  Remove gelatin from the heat and stir in the coffee granules until they are dissolved.

In a small mixing bowl beat the cream cheese until smooth then beat in the milk and melted chocolate chips.

In a chilled mixing bowl, with chilled beaters, beat the whipping cream with the gelatin mixer until soft peaks form.  Gently fold into the cream cheese mixture.  Spread the mousse over the top of the cooled brownies.  Cover and refrigerate until firm, about 3 hours.

Cut the chilled brownies into squares to serve.

Wednesday, May 16, 2012


1 pkg (16-oz) angel food cake mix
2 tsp vanilla extract
3 cups halved strawberries (fresh berries)
Prepared Vanilla Custard (previous recipe on this blog)
24 fresh mint sprigs, if desired

Preheat oven to 325 degrees.
Line 24 cupcake tins with paper liners.

Make the cake mix according to package directions using a paddle attachment on mixer.  Stir in the vanilla.  Spoon the batter into the paper-lined muffin cups; fill cups full.  (The cakes will rise over the edges of the paper cups; gently loosen with a paring knife.)  Bake at 325 degrees for 20 to 25 minutes in the center of the oven.  Toothpick test for doneness.  Allow to cool in the pans on wire racks fo 10 minutes.

Gently loosen cakes with the paring knife and remove from the pans to the wire racks; cool completely.  This will take around 20 minutes.

Scoop out centers of cakes (use discarded cake for other purposes), leaving 1/2-inch of cake on the bottom and the sides.  Pipe the vanilla custard into the cake cavaties.  Top with the strawberry halves.  Cover cakes and refrigerate until serving time.

Garnish with fresh mint sprigs before serving, if desired.

Yield: 24 cupcakes

Personal note: Duncan Hines Angel Food Premium Cake Mix seems to work the best in this recipe.

Tuesday, May 15, 2012


2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 tsp vanilla extract

Whisk together the milk,  sugar, flour, and egg yolks in a heavy-duty 3-quart saucepan.  Cook mixture over medium heat, while whisking constantly, for 10 to 12 minutes or until thickened.  Remove from the heat then stir in the vanilla extract.  Cover and chill for 3 hours before serving or using in a recipe.

Monday, May 14, 2012


1-inch piece fresh ginger, peeled & grated on large side of grater to make 1 tbsp
1 regular green tea bag
1 tbsp lemon juice
2 tbsp honey
1 cup boiling water

Squeeze the juice from the ginger into a teacup; discard solids.  Place the tea bag, lemon juice and honey into a teacup.  Pour the boiling water into the cup, cover and steep for 3 minutes.  Remove tea bag, squeeze gently and discard.
Yield: 1 cup tea

Note: Green tea is an excellent source of antioxidants that may inhibit cancer growth.  This tea is a good beverage for those fighting nausea.

Saturday, May 12, 2012


I was going through a big envelope of recipe clippings when I came across this.  Sound good to me and I thought it might to you, too.  Below the picture I will type in the instructions that are cut off.  Click on picture to enlarge.
Melt chocolate......

Beat cream cheese............................................Gradually add corn syrup, beating until
well blended............................................................................................................crust.

Bake in.............................................................................................................refrigerate
for at least...............................................

Friday, May 11, 2012


1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups sour cream
2 pkgs (3.9-oz each) instant chocolate pudding mix

1 cup powdered sugar
2 tbsp milk
2 squares (1-oz each) semisweet chocolate, melted & cooled

Heat oven to 400 degrees.

On a lightly floured flat surface, roll puff pastry into a 12-inch square; cut into 12 4-in x 3-in rectangles. Place on ungreased baking sheets and bake at 400 degrees for 9 to 12 minutes or until pastry is fuffed and golden brown.  Remove from baking sheets to wire racks to cool.

In a small mixing bowl, whisk milk and sour cream together until smooth.  Add the pudding mix and whisk for 2 minutes or until blended.  Refrigerate for 5 minutes.

Split each pastry in half creating a top and a bottom.  Spoon the pudding mixture evenly over the 12 bottom halves; replace tops over the pudding.

To make the topping, combine the powdered sugar and the milk until smooth and drizzle over tops of the napoleons.  Drizzle the melted chocolate over the napoleons.  Serve immediately.
Yield: 12 servings

Wednesday, May 9, 2012


1/3 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.
I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

Tuesday, May 8, 2012


This recipe was a runner-up in a quite old TOH recipe contest.

1 pkg fudge brownie mix for a 9 x 13-inch pan
1/3 cup water
1/4 cup vegetable oil (I recommend canola)
1 egg
1 cup (6-oz) semisweet chocolate chips

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

In a large bowl combine the brownie mix, water, vegetable oil, and egg.  Stir in the chocolate chips.  Bake at 350 degrees for 25 to 27 minutes or until a wooden toothpick inserted near the center comes out clean.  Do not overbake brownies!  Cool in pan on wire rack.

2 pkgs (8-oz each) cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1 cup slated cashews, coarsely chopped
1/2 cup hot fudge ice cream topping, warmed

In a large mixing bowl beat the cream cheese, confectioners' sugar, and vanilla until smooth.  Spread topping over the brownies.  Sprinkle the cashews and drizzle with the hot fudge topping.  Refrigerate before cutting.

Store brownies in the refrigerator.

Yield: 2 dozen brownies

Monday, May 7, 2012


1 cup all-purpose flour
1 tbsp sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
2 eggs
1 to 2 tablespoons butter

In a large bowl combine the flour, sugar, cinnamon, milk, and eggs.  Cover mixture and refrigerate for 1 hour. 

In an 8-inch nonstick skillet melt 1 teaspoon of the butter.  Stir the batter and place 2 tablespoons of the batter into the center of the skillet.  Lift and tilt pan to evenly coat bottom.  Cook until the top appears dry; turn and cook 15 to 20 seconds longer.  Remove to a wire rack and continue repeating the process until all batter is used, adding more of the butter as needed.

When the crepes are cool, stack with waxed paper in between.  Can be kept in the refrigerator overnight or used after they are cooled.

1 pkg (8-oz) cream cheese, softened
1 carton (8-oz) frozen whipped topping, thawed
1/2 cup powdered sugar

In a large mixing bowl, beat the filling ingredients until smooth.  Spread two tablespoons of the filling mixture on each crepe.  Roll up and spoon the topping (below) over the crepes.

2 cups siced fresh strawberries
2 medium-sized firm bananas, sliced
1/4 cup sugar, if desired

Combine all ingredients and spoon over the filled crepes for serving.

Yield: 1 1/2 dozen crepes.

Saturday, May 5, 2012


1 block (8-oz) cream cheese, softened
1 jar (6-oz) peach baby food
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 can (21-oz) peach pie filling
1 can (15-oz) fruit cocktail, drained
1 can (11-oz) mandarin oranges, drained
1/4 cup crushed pineapple
1 tub (8-oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
additional whipped topping for garnish
12 long-stemmed maraschino cherries for garnish
12 mint sprigs for garnish, if desired

In a large mixing bowl beat the cream cheese until smooth.  Add the baby food and spices; mix well.  Stir in the pie filling, fruit cocktail, oranges, and pineapple.  Gently fold in the whipped topping, marshmallows and nuts.  Cover and refrigerate overnight.

To serve, place into individual serving bowls and top with an additional dollop of whipped cream and a long stemmed maraschino cherry.  Add a sprig of mint, if desired.

Yield: 12 servings                       From a 2005 TOH

Friday, May 4, 2012


2 pkgs (.25-oz each) active dry yeast
1/4 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1 cup butter, softened
1 cup granulated sugar
1 cup mashed potatoes (without butter or milk)
2 large eggs
1 tsp salt
1 1/2 cups whole-wheat flour
7 1/4 cups all-purpose flour

In a large mixing bowl, dissolve the yeast in the warm water.  Add the milk, butter, sugar, potatoes, eggs, salt, and whole-wheat flour.  Beat mixture until smooth.  Stir in enough all-purpose flour to form a soft dough.  Turn out on a floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl and turn once to grease top.  Cover loosely and let rise in a warm place until doubled, about 45 minutes.

1/4 cup butter, melted
1 cup packed brown sugar
3 tbsp ground cinnamon

Punch dough down.  Turn out on floured surface and divide into thirds.  Roll each portion into a 12-inch x 8-inch rectangle; spread with melted butter.  Combine the brown sugar and cinnamon; sprinkle over the dough to within 1/2-inch of the edges.  Roll up jelly-roll style, starting with a long side; pinch seams closed.  Cut each roll into 12 even slices and placecut side down in three greased 13 x 9-inch baking pans.  Cover and let rise until doubled, about 45 minutes.

Bake rolls at 350 degrees for 27-30 minutes or until golden brown.  Cool 5 minutes before removing to a wire rack.

While rolls cool, make the following GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tbsp butter
1 cup miniature marshmallows
2 cups powdered sugar
1 tsp vanilla extract

Combine the cream, both sugars, and butter in a large saucepan.  Bring mixture to a boil and cook, stirring, for 2 minutes.  Remove from heat and stir in marshmallows until melted.  Beat in powdered sugar and vanilla.  Drizzle over rolls.

Yield: 36 rolls

Thursday, May 3, 2012


1 cup butter, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup cocoa baking powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

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

In a large mixer bowl cream the butter and sugar together.  Add the eggs, one at a time beating after each addition.  Beat in the vanilla extract.

Whisk the cocoa and boiling water together until smooth.

Combine the flour, baking soda, baking powder, and salt; add to the butter mixture alternatley with the chocolate mixture; beat until smooth.

Divide the batter evenly between the three prepared pans and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven to wire racks and cool in the pans for 10 minutes.  Remove from pans and allow to cool completely on the wire racks.

1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract on high speed of electric mixer until soft peaks form (droops over when betters are removed).  Chill in refrigerator until firm.

1 cup (6-oz) semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

In a saucepan, melt the chocolate chips and butter over medium heat.  Stir in the cream.  Remove from the heat and stir in the powdered sugar.  Chill for at least 1 hour or until completely cooled.  Beat with an electric mixer to achieve spreading consistency.

Place one cake layer, top side down, on cake plate; spread half the filling over the top.  Top with the second layer and the remaining filling.  Add the last layer.  Frost the top and sides of the cake with the frosting.  Chill torte for a couple of hours before cutting.

NOTE: For a tasty holiday torte, replace the vanilla extract in the filling with mint flavoring.  Crush candy canes and sprinkle over the top.

Wednesday, May 2, 2012


1 pkg (8-oz) cream cheese, softened
1 tbsp honey
1 tbsp almond flavored liqueur
4 squares (1-oz each) semisweet baking chocolate, melted
1/4 cup slivered almonds, toasted & ground
1/4 cup unsweetened cocoa powder*

In a medium to large mixing bowl beat the cream cheese with the honey and liqueur using an electric mixer on medium speed until mixture is well blended.  Stir in the melted chocolate and the almonds.  Cover the bowl and refrigerate at least 2 hours until firm.

Roll the firmed up mixture into 24 equal balls using a scant tablespoonful of the mixture for each ball.  Roll balls in the unsweetened cocoa until evenly coated.  Store in the refrigerator in a tightly covered container.

*May substitute powdered sugar if you want less chocolate.  Or do half in powdered sugar and half in chocolate for a variety.

Note: This is a Kraft Foods Recipe

Tuesday, May 1, 2012


2/3 cup butter, softened
1 1/4 cups granulated sugar
1/2 cup light corn syrup
2 large eggs
1 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup baking cocoa powder
1/2 tsp salt
3 tbsp milk
1/4 tsp mint flavoring, optional
2 cups chopped pecans or walnuts

Preheat oven to 325 degrees.
Grease a 10-inch springform pan and set aside.

Cream the butter and sugar in large mixer bowl.  Add the corn syrup, mixing together well.  Add the eggs one at a time, beating well after each one is added.

Combine the flours, cocoa powder, and salt; add to the sugar mixture alternately with the milk and mint flavoring, if using.  Fold in the nuts.

Spread the batter into the prepared pan.  Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted approximately 1-inch from the side comes out clean.  Remove from oven and cool completely on a wire rack.

1 cup whipping cream
8 (1-oz each) squares semisweet baking chocolate, chopped

In a saucepan, bring the cream to a boil.  Remove pan from the heat and stir in the chocolate until it is melted.

Remove sides from the cooled brownie.  Set wire rack over waxed paper.  Pour the ganache over the brownie and spread over the top allowing some to drip down the sides.  Allow to stand until ganache is set.

To serve, place a couple of Andes mint candies decoratively on each slice.
Note: This is my adaptation of an old TOH recipe.