Thursday, October 31, 2013

STAINED GLASS CUTOUT COOKIES

These cookies are made with hard candies.

3/4 cup butter, softened (do not use margarine)
1 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
Assorted colors of clear hard candy

In a mixing bowl cream the butter and sugar.  Beat in the egg, milk, and vanilla extract; mix well.

Combine the flour, baking powder, and salt; gradually add to the creamed mixture.

Cover and refrigerate for 2 hours or until easy to handle.

While dough chills, coarsely crush each color of the hard candy separately; set aside.

On a lightly floured surface, roll out dough to 1/8-inch thickness.  Cut with 4-inch cookie cutters dipped in flour.  Cut out the centers with 1-inch cookie cutters.

Place the cookies 1-inch apart on lightly greased foil-lined baking sheets.  Fill the centers with crushed candy.

Bake cookies at 375 degrees for 8 to 10 minutes or until candy is melted and edges begin to brown.

Cool completely on baking sheet then carefully peel cookies off the foil.

Yield: 3 dozen cookies

Wednesday, October 30, 2013

PEANUT-COLA CAKE WITH PEANUT BUTTER FROSTING

1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
peanut butter frosting (recipe follows)
1 cup chopped honey-roasted peanuts

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

Combine the cola and buttermilk in a 2-cup glass measuring cup; set aside.

Beat butter at low speed with electric mixer until creamy; gradually add sugar, beating until blended.  Add the eggs and vanilla extract; beat at low speed just until blended.

In a medium bowl combine the flour, cocoa, and baking soda.  Add flour mixture to the egg mixture alternately with the cola/buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.

Pour batter into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in pan on wire rack.

Peanut Butter Frosting
1/4 cup butter
3/4 cup milk
1 cup creamy peanut butter
1 pkg (16-oz) powdered sugar
1 tsp vanilla extract

Melt butter in a large saucepan over medium heat.  Whisk in the milk and bring to a boil while whisking constantly.  Reduce heat to low and whisk in the peanut butter until smooth.

Gradually whisk in the powdered sugar until smooth then whisk in the vanilla.

Frost cake immediately and sprinkle with the 1 cup of chopped honey-roasted peanuts.


Note: I got this recipe originally from a Southern Living magazine somewhere in my past recipe collecting.

Tuesday, October 29, 2013

MAPLE PECAN PIE

1 (9-inch) unbaked pastry pie shell
3 eggs, beaten
1 cup maple syrup (pure is best)
1/2 cup firmly packed brown sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 1/4 cups pecan halves or pieces

Place oven rack in lowest position; preheat oven to 350 degrees.

In a medium mixing bowl combine all ingredients except pastry shell.  Pour the filling into the unbaked shell.

Bake 35 to 40 minutes or until golden brown.

Remove from oven and cool on a wire rack.

Serve topped with whipped cream, if desired.


Leftovers should be refrigerated.

Wednesday, October 23, 2013

PEANUT BUTTER-FUDGE COOKIES

1 cup chunky peanut butter
2 tbsp canola oil
2 eggs
1 pkg (21.5-oz) fudge brownie mix
1/2 cup water
1 pkg (6-oz) semisweet chocolate chips
1 cup chopped unsalted peanuts

Preheat oven to 350 degrees.

In a large mixing bowl beat the peanut butter, oil, and eggs together; add brownie mix and stir until moistened.  Stir in the chocolate chips.

Drop dough by tablespoonfuls onto ungreased cookie sheets.  Place 1/2 teaspoon peanuts on top of each cookie.

Bake cookies at 350 degrees for 12 to 14 minutes or until a light touch with fingertip leaves a slight indentation in center of cookie.

Remove cookies to wire racks and allow to cool completely.



Store in an airtight container.

Yield: Approximately 60 cookies.

Saturday, October 19, 2013

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

Thursday, October 17, 2013

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.

Wednesday, October 16, 2013

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.

Tuesday, October 15, 2013

MOCHA TRUFFLES

2/3 cup heavy cream
2 tbsp coffee liqueur
6-oz semisweet chocolate
8-oz bittersweet chocolate
2/3 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar

Line a an 8-inch square pan with nonstick aluminum foil (hanging over on two opposite sides);set aside.
Line a large baking sheet with wax paper; set aside.

Heat the cream and coffee liqueur just to a simmer.

Add the chocolates, powdered sugar, and salt to a food processor; whirl 1 to 2 minutes until chocolates are ground.  While the processor is running, add the cream mixture in a slow, thin stream; process until smooth. Pour mixture into the foil lined pan and refrigerate for 1 1/2 hours.

Remove chilled chocolate from the refrigerator and lift from the pan using the foil. Cut into 36 pieces.  Shape the pieces into balls and place on the wax paper lined baking sheet.  Chill 15 minutes.

Reroll the truffles to smooth out any rough spots, if needed.

Sift the cocoa powder into a bowl and the 1/2 cup powdered sugar into another bowl.  Add half the truffles, a few at a time, to one bowl and half , a few at a time, to the other bowl.  Toss truffles in mixtures to coat. Transfer each truffle to a small candy-size paper or foil cup.

May be stored in an airtight container for up to 1 month.


I have had this recipe for awhile but I believe it was originally a Family Circle recipe.

Monday, October 14, 2013

PUMPKIN CRUNCH

i got this recipe from a friend's fb post.  Gonna make it for Steve and Dustin who both love pumpkin.  Thought you my readers might like it, too.

Your house will smell AMAZING when you make this!!! PUMPKIN CRUNCH 

1 15oz. can pumpkin 
1 12oz. can evaporated milk 
1 1/2 C. sugar 
3 eggs
1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix
1 C. melted butter (2 sticks)

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top. Bake at 350 for 1 hour and 10 minutes. This is what it will look like fresh out of the oven.

I want to include these tips!!
Kathy Miller I have made this for years it is simple and delicious! You can use a lot less sugar I have never put more than 1 C and I always use 3/4 C butter. It's Great and everyone seems to Love It and O how wonderful it makes your house smell. My recipe calls for 4 tsp Pumpkin Pie Spice not just cinnamon


I think they used a spice cake..because I made this tonight with the yellow, and it does NOT look like this! As usual it doesn't look like the picture anyway! Haha BUT!!! OH...WOW....THIS IS HEAVENLY!!!!

https://www.facebook.com/MicheleMyPamperedChefLady



Thursday, October 10, 2013

SOUTHERN LIVING'S TRIPLE FUDGE BROWNIES



  • 1 pkg (18.75-oz) brownie mix
  • (10-oz.) bag miniature chocolate-covered whipped nougat bars
  • 2 cups semisweet chocolate morsels
  • (14-oz.) can sweetened condensed milk 

Preparation

  1. Bake brownie mix in a 9-inch square pan according to package directions. Cool completely. Chop miniature bars. Sprinkle half of chopped bars over cooled brownies. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer; place semisweet chocolate morsels in top of a double boiler over simmering water. Pour sweetened condensed milk over morsels, and cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted. Spread melted chocolate mixture over brownies. Press remaining chopped candy bars into chocolate. Chill 30 minutes. Cut into bars.

  2. Note: We tested with Ghirardelli Chocolate Supreme Brownie Mix and 3 Musketeers candy bars.

BETTY CROCKER ROCKY ROAD BARS

1
cup semisweet chocolate chips
2
tablespoon butter or margarine
2
cups Bisquick® Original baking mix
1
cup sugar
1/2
teaspoon vanilla
2
eggs
1
cup miniature marshmallows
1/4
cup chopped nuts, if desired
Heat oven to 350ยบ. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.


Tuesday, October 8, 2013

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.

Monday, October 7, 2013

FRENCH-STYLE APPLE PIE

I have never been to France and never intend to go there but I am told the French make apple pies a bit differently than we do in America.  I got this recipe in 1984 from a cooking school and you will notice it is a bit different than our usual apple pies.

Pastry for a 2-crust pie

Cream Filling:
1/3 cup sugar
2 tbsp flour
1 cup milk
3 egg yolks
1 tbsp butter
1/2 tsp vanilla extract

Apple Filling:
2 lb tart cooking apples
1 tbsp lemon juice
2 tbsp butter
2 tbsp sugar
dash of nutmeg
3/4 cup apricot preserves
1 egg yolk
1 tbsp water

Line a 9-inch pie plate with pastry.  Place in the refrigerator along with the pastry for the top.

To make the cream filling:
In a small saucepan combine the sugar and flour; mix well.  Stir in the milk.  Bring mixture to a boil, stirring constantly.  Reduce the heat and simmer, still stirring, until slightly thickened - about a minute.

In a bowl, beat the egg yolks slightly with a wire whisk.  Beat a little of the hot mixture into the yolks then pour back into the saucepan, continuously stirring.  Add the butter and vanilla.  Pour into bowl to cool.

To make the apple filling:
Core, peel, and slice apples; sprinkle with the lemon juice.

In a skillet, heat the butter with the sugar and nutmeg.  Add the apples and saute, stirring occasionally.  Cook until apples are almost tender, about 5 minutes. Remove from the heat.

Melt the preserves.

Preheat oven to 425 degrees.

Remove pie shell and remaining dough from refrigerator.

Pour the cream filling evenly into the chilled pie shell.  Arrange the apple filling over the top of the cream filling; mound slightly in center.  Spread the preserves over the apples.

Roll out remaining pastry to form a 10-inch circle.  Cut the circle into 12 strips, 1/2-inch wide.

Slightly moisten the rim of the pie shell with cold water.  Arrange 6 of the pastry strips across the pie; press ends to rim of pie shell and press down.  Trim edges if needed.

Arrange the remaining 6 strips across the pie in the other direction just as before.  Bring any overhanging pastry from the bottom up over the edges of the strips.  Crimp edges to form a decorative edge.

Mix the egg yolk with the water; brush over the lattice.

Bake pie at 425 degrees for 40 minutes or until the crust is a golden brown.

Delicious served warm.


Friday, October 4, 2013

DAFFODIL CAKE

White Batter (Basically Angel Food):
1 3/4 cup egg whites
1 1/4 cups sifted cake flour (sifted before measuring)
1 1/2 cups sugar
1/2 tsp salt
1 1/2 tsps cream of tartar
1 1/2 tsps vanilla extract

Place egg whites in a large bowl for 1 hour so they can come to room temperature.

Sift cake flour with 1/2 cup of the sugar; resift 3 times.

Using an electric mixer at high speed, beat egg whites with the salt and cream of tartar until soft peaks form when beater is slowly raised.  Beat in the remaining sugar, 1/4 cup at a time, beating well after each addition.  Beat mixture until stiff peaks form when beater is slowly raised.

Using a wire whisk, fold the vanilla extract into the egg whites until combined.

Sift the flour mixture, one fourth at a time, over the egg whites.

Using the wire whisk with an over and under motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition.  Fold ten more strokes to blend completely.  Turn 1/3 of the batter into a medium bowl.

Preheat oven to 375 degrees.

Make the Yellow Batter:
5 egg yolks
2 tbsps cake flour
2 tbsps sugar
2 tbsps grated lemon peel

In a small bowl combine the egg yolks, flour, and sugar.  With mixer on high speed, beat until very thick; add the lemon peel.

With a wire whisk, using the over and under motion, fold the yolk mixture into the reserved one third batter with 15 strokes.

For marbling, spoon the batters alternately into an ungreased 10-inch tube pan, ending with white batter on top.  With knife, cut through batter twice.  With rubber scraper, gently spread batter in pan until it is smooth on top and touches side of pan all around.

Bake on the lower oven rack 35 to 40 minutes or until the cake springs back when pressed with fingertip. Invert pan over neck of bottle to cool 2 hours.  With a spatula, loosen cake from the pan; remove.  Sprinkle with powdered sugar if desired.




Thursday, October 3, 2013

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.

Wednesday, October 2, 2013

MOCHA CREAM CAKE

I got this recipe from a Cooking School in 1994.

4 squares (1-oz each) unsweetened chocolate
1/2 cup hot water
1/2 cup granulated sugar
2 cups cake flour sifted before measuring
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 tsp vanilla extract
3 eggs
2/3 cup milk

In the top of a double boiler, over hot but not boiling water, combine the chocolate and the hot water; stir constantly until the chocolate is melted.  Add the half cup of granulated sugar and cook while stirring for 2 minutes to dissolve sugar.  Remove from the hot water and cool to lukewarm.

Sift flour with the baking soda and salt.

Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.

In a large mixer bowl, with mixer at medium speed, beat the butter until fluffy.  Gradually beat in the 1 1/4 cups of sugar and beat about 5 minutes until light and fluffy.  Add the vanilla.

Add the eggs to the mixture, one at a time and beat well after each addition.  Scrape down the sides of bowl and the beaters as necessary.

With mixer at low speed, add the flour and milk alternately beginning and ending with the flour.  Beat mixture just until blended.  Blend the chocolate in with a spatula.

Pour batter evenly into the two prepared pans and bake at 350 degrees 25 minutes or until the surface springs back when lightly pressed with fingertip.  Do not over bake!

All cakes to cool in the pans for 10 minutes.  Loosen sides from pans and remove cakes to wire racks to cool completely.

MOCHA FROSTING AND FILLING:
3 cups chilled heavy cream
1 1/2 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
2 tsp instant coffee
1/2 square semisweet chocolate, melted
14 whole raw almonds

In a medium mixing bowl combine the cream, sugar, cocoa, salt, and coffee; cover and refrigerate 30 minutes.  Remove from refrigerator and beat with a mixer until stiff.  Refrigerate again.

With a long, thin-bladed knife, split each cake layer in half to make 4 layers.  Place one layer, cut side up, on cake plate.  Spread with 2/3 cup of the chilled filling. Repeat this process twice and top cake with the final layer, cut side down.

Frost the top and sides of the cake with frosting/filling.  If desired, place some of the frosting in a pastry bag with a #2 star tip to decorate edges and top.

Melt the semisweet chocolate and dip the almonds to decorate the cake.



Tuesday, October 1, 2013

PEANUT BUTTER BLOSSOMS

Click on picture to enlarge for easier reading.

FRESH BLUEBERRY PIE

1 9-inch baked pastry shell
3/4 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tbsp butter
1 tbsp lemon juice

In a saucepan over medium heat combine the sugar, cornstarch, salt, and cold water until smooth.  Add 3 cups of blueberries.  Bring the mixture to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.

Add the butter, lemon juice, and remaining blueberries; stir until butter is melted.

Cool and pour into the baked pastry shell.

Refrigerate until serving time.

Serve with whipped cream.