Monday, March 31, 2014


  • I am always looking for new recipes for my 9-year-old granddaughter to try. She has been baking with cake mix for years and has started moving into more complicated recipes in the last couple of years. This sounds perfect for her to try.

  • 1 Duncan Hines Pineapple Supreme cake mix
  • 1 pkg. (3.9 oz.) Coconut Cream Instant Pudding
  • 1 (8 oz.) can of crushed pineapple, drained
  • 1 pkg. (8 oz.) tub of Pineapple Spreadable Cream Cheese
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 pkg. (16 oz.) powdered sugar (about 4 cups)
  • 1 cup thawed Whipped Topping
  • toasted coconut for topping (if desired)

  • Prepare cake batter according to package and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
  • Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
  • Frost cupcakes with frosting. Sprinkle with toasted coconut.


    In Spring it seems our thoughts and tastes often turn to strawberries. My friend LaVonne Lea Rey posted this recipe to her facebook page and I thought many of you would like this recipe. Enjoy!

    Simply Delicious Strawberry Cake

    12-16 Servings
    Prep: 25 min.
    Bake: 25 min. + cooling
    • 1 package white cake mix (regular size)
    • 1 package (3 ounces) strawberry gelatin
    • 1 cup water
    • 1/2 cup canola oil
    • 4 egg whites
    • 1/2 cup mashed unsweetened strawberries
    • 1 cup heavy cream,
    • 1 cup confectioners sugar
    • 2 cups fresh strawberries, sliced or halved.
    1. In a large bowl, combine the dry cake mix, gelatin powder, water and
    2. Beat on low speed for 1 minute or until moistened; beat on
      medium for 4 minutes.
    3. In a small bowl with clean beaters, beat egg whites on high speed
      until stiff peaks form. Fold egg whites and mash strawberries into
      cake batter.
    4. Pour into two greased and floured 8-in. round baking pans. Bake at
      350° for 25-30 minutes or until a toothpick comes out clean.
      Cool for 10 minutes before removing from pans to wire racks to cool
    5. To prepare frosting, beat cream and sugar until stiff peaks form.
      Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.

    Saturday, March 29, 2014


    1 deep dish pastry shell, baked
    1 1/2 cups packed brown sugar
    1/4 cup all-purpose flour
    1/8 tsp salt
    3 egg yolks, beaten
    1 1/2 cups milk
    2 tbsp butter
    1 tsp vanilla extract

    3 egg whites
    1/4 tsp cream of tartar
    6 tbsp sugar

    In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

    In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

    Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

    Recipe courtesy of:
    Get Cooking:

    Friday, March 28, 2014


    Love this recipe from a recent Taste of Home contest.

    1 cup all-purpose flour
    1/3 cup packed brown sugar
    1/4 cup finely chopped pecans
    6 tbsp cold butter, cubed

    Preheat oven to 325 degrees.
    Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

    In a bowl, combine the flour, brown sugar, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

    4 pkgs (8-oz each) cream cheese, softened
    1 cup sugar
    1/3 cup packed brown sugar
    1/4 cup + 1 tsp all-purpose flour, divided
    2 tbsp heavy whipping cream
    1 1/2 tsp vanilla extract
    4 eggs, lightly beaten
    1/2 cup milk chocolate chips, melted and cooled
    1/4 cup caramel ice cream topping
    1/3 cup chopped pecans

    In a large bowl, beat cream cheese and both sugars until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

    In another small bowl, mix the caramel topping with the 1 teaspoon of remaining flour; stir in the pecans. Drop by tablespoonfuls over the chocolate batter. Top with the remaining batter.

    Place the springform pan in a large baking pan and pour 1-inch of hot water into the baking pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours until the center is just set and the top appears dull. Remove the springform pan from the water bath then remove the foil. Cool cake on a wire rack for 10 minutes. Run a thin knife around the sides of the pan to loosen cake. Allow to cool on a wire rack for another hour.

    Refrigerate overnight.

    1/2 cup milk chocolate chips
    1/4 cup heavy whipping cream
    2 tablespoons chopped pecans
    Additional caramel ice cream topping, if desired

    Place chips in a small heat-proof bowl. In a small saucepan, bring the whipping cream just to a boil. Pour the hot cream over the chips and whisk until smooth. Cool slightly, stirring occasionally. Remove sides of the pan.

    Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

    If desired, drizzle with additional caramel topping before cutting to serve.


    1 cup whole milk
    3 eggs
    1/2 cup canola oil
    3 tsp vanilla extract
    2 cups + 2 tbsp all-purpose flour
    2 cups sugar
    3/4 cup baking cocoa
    1 1/2 tsp baking powder
    3/4 tsp baking soda
    3/4 tsp salt
    2 cans (14 1/2-oz each) pitted dark cherries
    1 cup sugar
    1/4 cup cornstarch
    3 tbsp cherry brandy OR 2 tsp vanilla extract
    3 cups heavy whipping cream
    1/3 cup confectioners' sugar

    Preheat oven to 350 degrees.
    Line the bottoms of 2 greased 9-inch cake pans with paper; grease paper and set aside.

    In large mixer, bowl beat the milk, eggs, oil, and vanilla until well combined.

    In another bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt together; gradually beat into the milk mixture.

    Transfer the batter evenly into the prepared baking pans. Bake at 350 degrees 30-35 minutes until a wooden toothpick inserted in the centers comes out clean. Allow to cool in pans 10 minutes then remove to wire racks, peel off paper and allow cakes to cool completely.

    Meanwhile, make the filling. Drain the juice from the cherries, reserving 1/2 cup juice.

    In a small saucepan whisk the sugar, cornstarch, and reserved juice; add the cherries. Cook, stirring, over low heat until bubbly - about 10-12 minutes. Remove from the heat and stir in the brandy or vanilla extract.

    To make the whipped cream, beat the cream until it starts to thicken. Add the confectioners' sugar and beat until stiff peaks form.

    To assemble cake:
    Using a long serrated knife, cut each cake in half horizontally. Place one layer on a cake plate and top with 1 1/2 cups of the whipped cream. Spread 3/4 cup filling to within 1/2-inch of the edge. Repeat procedure twice. Top with the remaining cake layer and frost sides and top with the remaining whipped cream. Top with the remaining filling.

    Keep cake refrigerated until serving time and refrigerate any leftovers.

    Friday, March 21, 2014


  • (9-inch) baked pie crust*
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cups half-and-half
  • 1/2 cup (1 stick) butter
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  •  Ground cinnamon for sprinkling

  • Preheat oven to 325 degrees F.
  • In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
  • Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.
  • Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.

  • This is another of my old Mr. Food recipes. I have collected his recipes for years since one of my daughters met him many years ago.

    Thursday, March 20, 2014


    2 1/4 cups cake flour
    1 Tablespoon baking powder
    1/2 teaspoon salt
    1 1/4 cups buttermilk
    4 egg whites
    1 1/2 cups sugar
    2 teaspoons lemon zest
    1 stick butter, room temperature
    1 teaspoon lemon extract
    3/4 cup rainbow sprinkles

    1. Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
    2. Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
    3. Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.

    Note: This recipe is from Baked Bree who frosts this cake with her Marshmallow Buttercream Frosting.

    1 cup room temperature butter
    1 (7-ounce) jar marshmallow creme
    2 cups confectioners sugar
    1 teaspoon vanilla (Omitted and used lemon extract for this cake.)
    vanilla bean (optional) 

    1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
    2. Whip for 2 minutes.
    3. Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.

    Thursday, March 13, 2014


    This recipe is from my friend Patti Crane who is an excellent baker.

    I stick butter
    1 cup of water
    3/4 cup peanut butter ( I use creamy)
    1/2 cup oil
    2 cups sugar
    2 cups flour
    2 eggs beaten
    1 tbsp vanilla
    1/2 cup milk
    1 tsp.baking soda
    Bring butter,water,peanut butter,and oil to a boil. Set to cool. Mix together sugar,flour,eggs,vanilla,milk and baking soda. Add to first peanut butter mixture. mix well. Pour into cupcake pans and bake at 375 degrees for 20 minutes or until toothpick comes out makes 30 cupcakes.
    Peanut butter butter cream
    1 stick softened butter( I use Land O Lakes only)
    1/3 cup milk
    3/4 cup peanut butter
    1 lb. powdered sugar
    Mix frosting ingredients together and spread on cooled cupcakes......
    I always double this recipe because I pipe the frosting and I think it takes more....

    Wednesday, March 12, 2014


    1 cup whipping cream
    2/3 cup packed brown sugar
    2/3 cup butter
    1 cup semisweet chocolate chips
    1 cup chopped pecans

    In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat then simmer for 2 minutes, stirring occasionally.  Remove from the heat.

    Stir the chocolate chips into the hot mixture until melted and smooth. Stir in the pecans.

    Serve warm over ice cream (also good over pound cake).

    Store leftovers in the refrigerator.

    Yield: 3 cups

    Tuesday, March 11, 2014


    1/2 cup graham cracker crumbs
    2 tbsp butter, melted
    1 tsp sugar

    Combine the ingredients in a small bowl; press onto the bottom of a square 2-quart dish. Refrigerate while you make the filling.

    1 pkg (4-oz) lime gelatin
    3/4 cup boiling water
    1 container (16-oz) low-fat cottage cheese
    1 brick (8-oz) fat-free cream cheese, softened
    1 container (8-oz) frozen whipped topping, thawed
    Lime wedges or slices for garnish, optional

    In a large bowl, combine the gelatin and boiling water; stir until gelatin is dissolved. Set mixture aside.

    In a blender or food processor, combine the cottage cheese and cream cheese. Process until smooth, stopping often to scrape down the sides. Whisk 1/2 cup of the mixture into the gelatin. Whisk in the remaining mixture until smooth. Gently fold in the whipped topping. Spoon the mixture over the chilled crust and smooth out.

    Cover dish and refrigerate for 8 to 24 hours until firm. Cut into 9 squares for serving. If desired, garnish with fresh lime wedges or slices.

    Note: This is my version of a BH&G recipe.

    Thursday, March 6, 2014


    For the Cake:
    8 ounces strawberries, hulled and quartered
    2 cups all-purpose flour, sifted
    1 cup unsalted butter
    1 cup sugar
    4 eggs
    Grated zest (rind) of 1 orange
    1 teaspoon baking powder

    For the Icing:
    4 ounces hulled strawberries
    1 1/2 tablespoons confectioners' sugar
    1 1/4 cups heavy cream, whipped
    5-6 extra strawberries, for decoration

    Preheat oven to 350 degrees F.

    Butter a 9-inch round cake pan and line the base with parchment or waxed (grease-proof) paper.

    Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.

    Pour the mixture into the prepared pan. Bake for 50 minutes, or until a wooden toothpick or skewer inserted in the middle of the cake comes out clean.

    Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

    Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve
    Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.

    Recipe reprinted by permission.

    Tuesday, March 4, 2014


    I got this recipe from a friend. Yummy!

    2 cups creamy peanut butter 
    1/2 cup butter, softened 
    1 teaspoon vanilla extract 
    3 cups sifted confectioners’ sugar 
    Pinch of salt 
    2-3 cups pretzels (I used the mini pretzel twists) 
    10 ounces milk chocolate chips 
    2 tablespoons shortening


    1 and 1/2 cups finely ground graham cracker crumbs 
    1/3 cup sugar 
    6 tablespoons butter, melted
    In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.

    Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

    Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.

    Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.

    After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.

    Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.

    In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.

    Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. 

    Refrigerate for about 30 minutes to set.

    Cut into small squares and enjoy!


    1 1/2 cups all-purpose flour
    1/2 cup granulated sugar
    1/2 cup Dutch-process cocoa powder
    1 tsp baking powder
    1/2 tsp salt
    6 tbsp unsalted butter, melted
    2 large egg, lightly beaten
    1/2 cup white chocolate chips
    1 cup confectioners' sugar

    Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.

    Preheat oven to 350 degrees.
    Line two baking sheets with parchment paper; set aside.

    Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the sugar until well coated. Place 1-inch apart on the baking sheets.

    Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets then remove to wire racks to cool completely. Store in a airtight container for up to 1 week.

    Yield: About 24 cookies.

    Note: This is a recipe I got a few years ago from a Food Network Magazine.

    Monday, March 3, 2014


    2 cans (14.5-oz each) pitted tart cherries
    1 cup sugar
    1/4 cup quick cooking tapioca
    1 tsp almond extract
    1/8 tsp salt
    4 to 5 drops red food coloring, if desired

    1 cup white whole-wheat flour
    1/3 cup sugar
    1/4 tsp salt
    1/8 tsp baking powder
    6 tbsp butter, melted

    1/2 cup white whole-wheat flour
    1/2 cup packed brown sugar
    1/2 cup chopped pecans
    1/3 cup quick-cooking oats
    6 tbsp cold butter

    Drain cherries, reserving 3/4 cup of the juice. Combine cherries in a bowl with the sugar, tapioca, almond extract, salt, food coloring, if using, and the reserved cherry juice. Set mixture aside for 15 minutes, stirring occasionally.

    Make the crust ingredients by mixing all the crust ingredients together; press onto the bottom and 1-inch up the sides of a 9-inch square baking dish or pan; set aside.

    In another bowl, combine the topping ingredients except for the butter.  Cut in the butter until the mixture resembles coarse crumbs.

    Stir the cherry mixture and pour into the crust.  Sprinkle the topping mixture over all.

    Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and continue baking for 30 to 35 minutes or until the filling is bubbly and the topping is golden brown.

    Note: This is my version of an old TOH recipe.