CUTE AND EASY WAY TO DECORATE GINGERBREAD COOKIES

I saw this picture and thought it would be a cute and easy way to let the kids help you decorate gingerbread boys and girls!

CINNABON CINNAMON ROLLS COPYCAT RECIPE

For those of you who love these rolls and want to try your hand at making them, here is a recipe my friend shared.
makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast.  Swirl to combine.  Allow yeast to bloom, about 5-7 minutes.  

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.  Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt.  Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  Your perfect dough ball will clean the bowl.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few turns, shape dough into a ball.  

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” uncoated.  

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.  

Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer until light and fluffy.  Add sugar, lemon juice, vanilla and salt.  Beat until mixture is light and fluffy, about 5 minutes.  Set aside.  

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

PEPPERMINT CHOCOLATE CAKE

I had this recipe at one time, thought about it today and looked it up online.  It is from Woman's Day magazine.

2 1/2 cup(s) all-purpose flour

1 1/4 cup(s) unsweetened cocoa

2 1/4 cup(s) granulated sugar

3/4 cup(s) packed brown sugar

2 1/4 teaspoon(s) baking soda

3/4 teaspoon(s) baking powder

3/4 teaspoon(s) kosher salt

1 1/2 cup(s) whole milk

3/4 cup(s) canola oil

3 large eggs

1 1/2 teaspoon(s) peppermint extract

1 1/4 cup(s) boiling water

20 mini candy canes

3 package(s) (8 ounces each) cream cheese, at room temperature

3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature

1 box(es) (1-pound) box confectioners' sugar

peppermint meringues, for decorating (optional)

 Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).

Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.

Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

Peppermint Meringues:

2 large egg whites

1/4 cup(s) granulated sugar

1/4 teaspoon(s) cream of tartar

1/8 teaspoon(s) peppermint extract

Red gel or paste food coloring

Heat oven to 200 degrees F. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.

Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

GERMAN CHOCOLATE CREAM CHEESE CAKE with COCONUT PECAN ICING

I got this recipe from a friend who got it from Back Roads Living.

• 1- Box German Chocolate Cake Mix (You brand choice)
• 1- Can Coconut Pecan Icing
• 1- 8 oz package or cream cheese ~ softened to room temp.
• 1/4 cup sugar
• 1 Large egg
• 1 Tbsp all purpose flour
• 1/2 Tsp vanilla extract
• 1- Bundt Pan

1. Preheat oven to 350 degrees
2. Prepare cake according to box directions
3. In a separate bowl add cream cheese, sugar, egg, flour and vanilla
4. Mix until well blended
5. Grease or spray your Bundt Pan with non stick spray
6. Pour half of your cake mix into your Bundt Pan
7. Spoon the cream cheese mix on top of the cake mix in the pan. Don’t worry if it sinks a little.
8. Pour the remaining cake mix on top
9. Bake in pre-heated oven for 30 minutes
10. Let cool and apply icing

SOCK-IT-TO-ME CAKE

I love this cake probably because of have so many good memories of having it at my mom's house.

Cake:
1 pkg less 2 tbsp Moist Deluxe Butter Recipe Golden Cake Mix
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar

Streusel Filling:
2 tbsp reserved cake mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup pecans, finely chopped

Glaze:
1 cup powdered sugar
1 - 2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour a Bundt pan; set aside.

Mix the streusel filling ingredients together in a small bowl and set aside.

Combine cake ingredients together in a large mixing bowl.  Beat at medium speed for 2 minutes.  Pour 2/3 of the mixture into the prepared pan. Sprinkle streusel filling over cake batter.  Spoon remaining batter evenly over the streusel.

Bake cake at 375 degrees for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes then invert onto a serving plate.  Allow to cool completely.

To make glaze: Mix the powdered sugar with the milk to reach drizzling consistency.  Drizzle over the cooled cake.

CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour
¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

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

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral.

WHITE MOUNTAIN FROSTING WITH VARIATIONS

1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 (1/4 cup) egg whites
1 tsp vanilla extract

In a small saucepan mix together the sugar, corn syrup, and water; cover and heat to a rolling boil over medium heat.  Uncover and boil rapidly to 242 degrees on a candy thermometer or until mixture firm ball stage. (Firm ball stage: a small amount dropped into very cold water forms a firm ball that holds its shape until pressed.)

As the above mixture boils, beat the egg whites until stiff peaks form.

Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form.  Stir in the vanilla during the last minute of beating.

Variations:
Cocoa Mountain Frosting - Same as above but sift 1/4 cup cocoa powder over the frosting and gently fold in until blended.

Cherry-Nut Mountain Frosting - Same as above but stir in 1/4 cup chopped candied cherries and 1/4 cup chopped nuts.

Pink Mountain Frosting - Substitute 2 tablespoons maraschino cherry syrup for the water.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

1 cup apple butter 
1 cup fresh or canned pumpkin 
1/2 cup packed brown sugar 
1/2 teaspoon salt 
3/4 teaspoon ground cinnamon 
3/4 teaspoon ground nutmeg 
1/8 teaspoon ground ginger 
3 eggs, slightly beaten 
3/4 cup evaporated milk 
1 unbaked 9-inch pie shell 
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook’s Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.

MARTHA WASHINGTON BALLS

I got the recipe for these little candies that taste like Almond Joy candy bars from my sister-in-law.

2 boxes of confectioner's sugar
1 stick of butter (1/2 cup), softened 
(must use real butter, no substitutes)
1-14 oz. can sweetened condensed milk
1 tsp pure almond extract
1-14 oz bag pkg. shredded coconut
1 1/2 cups chopped nuts
1-12 oz. pkg. semi-sweet chocolate chips
1 bar paraffin

Cream together sugar and butter in a bowl;add milk. Stir in almond extract,coconut and nuts;mix well. Form candy into 1 inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

Alternatives:
1. Just use melted chocolate chips w/o the paraffin. It is more difficult to get good coverage, messy and frustrating. You will not get the shine but you are not eating paraffin, if that bothers you.
(Shocking news: Most chocolates that you buy have paraffin mixed with the chocolate.) 
2. Use melted almond bark with a little vegetable oil or crisco added to get even coverage. Place dipped candies in the freezer for five minutes, to get the shine. (Almond bark will make the candies sweeter).

Too bad these aren't diabetic-friendly since Almond Joy is my favorite candy bar!  Enjoy some for me!

OLD FASHIONED KENTUCKY PEANUT BUTTER ROLLS (CANDY)

A friend from Kentucky posted this recipe today.  It sounds very good, too bad I am diabetic!

INGREDIENTS
2 1/2 c white sugar
1/2 c water
1/2 c corn syrup, light
1 tsp vanilla extract
3 egg whites
creamy peanut butter
enough powdered sugar to well coat working surface

Directions
1 First beat the 3 egg whites until stiff.
Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
Pour onto powdered sugar working surface and roll thin (powder sugar your roller)
Spread a thin layer of peanut butter.
Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).

NO BAKE ITALIAN CAKE

If you know me, you know I love coconut.  I will make me a sugar-free version of this!  Thanks Anna DeLong for sharing this with me!

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

LEMON CAKE WITH LEMON VANILLA SAUCE

I got this recipe from a friend.

Lemon Cake with Lemon Vanilla Glaze 

3 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk 
3 large eggs, at room temperature, lightly beaten
1 large egg yolk, at room temperature
1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks) 
2 cups sugar 

Preheat oven to 350 degrees. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.

Next, whisk flour, baking powder, baking soda, and salt in large bowl. In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine. With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Then at medium speed add the eggs, mixing until incorporated. Reduce to mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined, . Pour batter into prepared bundt pan.

Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

GLAZE

2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
2 teaspoons grated lemon zest

Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. 

CREAMY PEANUT BUTTER FROSTING

Thank you Anna Delong for sharing this recipe with us.

PEANUT BUTTER FROSTING 

1/3 cup peanut butter 
3 cups powdered sugar 
1 1/2 teaspoons vanilla 
1/4 to 1/3 cup milk

In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time

FOOLS TOFFEE

When I showed this to my grandson who loves both toffee and saltines, he moaned with pleasure.  We haven't made it yet but plan to this week.  The recipe and photo are from Kim's Krazyness.

Fool's Toffee
(I love this stuff! Its so easy and yummy! I always make it!)

36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:
1 Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2 Place the saltines side by side but not over lapping each other.
3 In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4 Immediately pour over the crackers try to coat as evenly as possible.
5 Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6 Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas.

SNICKERDOODLE BREAD

This recipe first came to my attention by a friend in Indiana.

2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
3/4 cup sour cream
1 pkg (Hershey's) cinnamon chips
3 tbsps granulated sugar
3 tsps ground cinnamon

Preheat oven to 350 degrees.

In mixer bowl cream the butter, 2 cups sugar, salt, and 2 teaspoons of cinnamon until creamy and smooth; beat in the eggs. Add the vanilla extract and sour cream.

Combine the flour and baking powder; slowly add to the creamed mixture just until blended.  Stir the cinnamon chips into the batter and set aside.

Spray 4 miniature loaf pans with nonstick cooking spray and fill each about 2/3s full of the batter.

In a small bowl combine the 3 tablespoons of granulated sugar with the 3 teaspoons of ground cinnamon; sprinkle evenly over the 4 loaves.

Bake at 350 degrees for approximately 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool on wire racks for a couple of minutes then remove from pans and cool completely on the wire rack.

STRAWBERRY PRETZEL SALAD

3 cups finely crushed pretzels
1/2 cup sugar
3/4 cup butter, melted
1 block (8-oz) cream cheese, softened
1 cup sugar
1 carton (8-oz) frozen whipped topping, thawed
2 pkgs (10-oz each) frozen strawberries in syrup, thawed
2 boxes (3-oz each) strawberry gelatin
2 cups boiling water

Crust:
In a medium bowl combine the pretzels crumbs and the half-cup of sugar.  Add the melted butter and stir well to combine.  Press the pretzel mixture into an ungreased 3-quart baking dish.  Bake for 10 minutes. Cool in the dish on a wire rack.

In a large bowl combine the cream cheese and the cup of sugar; beat with an electric mixer on medium speed until well mixed.  Slowly beat in the whipped topping.  Spread mixture over the cooled crust.

In a separate large bowl, combine the strawberries and gelatin.  Stir in the boiling water and stir 2 minutes or until the gelatin is completely dissolved.  Carefully pour over the cream cheese layer.  Cover and chill 4 to 24 hours or until set.

ALMOND JOY BROWNIE BITES

Almond Joy has long been one of my favorite candy bars.  I saw this recipe posted recently on a friend's facebook page and knew I had to save it.  I will work on this so I can make a diabetic version.  But here is the original for you who don't have to worry about blood sugar readings!

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

SOUR CHERRY PIE

This is a recipe I got from McCall's Cooking School back in 1985.

Pastry:
2 cups sifted all-purpose flour (soft before measuring)
1 tsp salt
3/4 cup solid vegetable shortening
5 to 6 tbsp ice water

In a large bowl stir the flour with the salt.  Using a pastry blender or two knives, cut the shortening into the flour mixture until the mixture resembles coarse cornmeal.  Quickly sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork after each addition gently pushing the dampened portion to the side of the bowl.  Sprinkle only the dry portion each time.  (Pastry should not be sticky!)  Press dough into a ball.

Preheat oven to 400 degrees.

Divide pastry in half and roll out one half on a lightly floured surface; transfer to a 9-inch pie plate.

Filling:
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
4 cups fresh pitted sour cherries
1/4 tsp almond extract
2 tbsp butter
1 egg yolk
1 tbsp water

In a large mixing bowl, mix the sugar, flour, and salt together.  Add the cherries and almond extract; toss lightly to combine.  Spoon the cherry mixture into the pastry-lined pie plate, mounding in the center.  Cut butter into pieces and dot over the cherry mixture.

Roll out the last half of the pastry, cut some holes for air vents, place over the cherry filling.  Seal and flute edges.  In a small bowl, beat the egg yolk with the water.  Gently brush the mixture over the top of the pastry.

Place pie on the center rack in oven and bake at 400 degrees 40 to 45 minutes until brown and bubbly through the vents.

Remove to a wire rack and allow to cool for at least an hour before cutting.

EASIEST PECAN PIE BARS EVER

This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

 — with Anne Bush and Alice F Marion Dacus.

TOASTED MARSHMALLOW FROSTING

12 large marshmallows
1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.

Note: This recipe is from Cake Central.

HOT CHOCOLATE PUDDING CAKE, A LA MODE, PLEASE

6 tbsp butter
1 oz semisweet baking chocolate, chopped
1 egg yolk
1/2 cup all-purpose flour
1/2 cup 100% whole-wheat white flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed brown sugar
1 1/2 pint vanilla ice cream

Preheat oven to 350 degrees.

Microwave the butter and baking chocolate together in a small bowl just until melted.  Stir mixture with a whisk just to combine; stir in the yolk until well blended.

In a medium bowl, whisk together the flours, 3/4 cup of the granulated sugar, 1/3 cup of the cocoa, the baking powder, and salt until blended.  Stir in 1/2 cup of the milk, the butter/chocolate mixture, and vanilla extract until smooth.  Spread the batter into an ungreased shallow 2-quart baking dish.

Mix the remaining granulated sugar, remaining cocoa powder, and the brown sugar with a fork in a bowl until blended.  Sprinkle mixture over the batter in the baking dish.

Heat the remaining 2 cups of milk in a microwave just until simmering (do not boil).  Slowly pour the hot milk over the mixture in the baking dish; do not stir!

Bake 45 minutes at 350 degrees.

Spoon the cake into serving bowls and top each serving with a small scoop of ice cream.

Note: This cake should be served hot.  Otherwise the pudding layer will be absorbed by the cake layer.

Note: This is a recipe I got from a Woman's Day magazine years ago.

PUMPKIN PIE WITH SWEETENED CONDENSED MILK

You may be asking why I am posting a pumpkin pie recipe in March.  The answer is simple, I have two reasons.  First, pumpkin is healthy and should be eaten year round!  Second, the calendar may say it is March but much of the country is experiencing snow and blizzard conditions.  So bake up a tasty pumpkin pie, sit by the fire and relax!  You can't control the weather!

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired.

Yield: 8 servings.