BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

COCONUT MERINGUE BLONDIE/BROWNIES

3/4 cup butter, softened

1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans

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

In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar.  When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.

In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well.  Spread the thick batter into the prepared baking pan.  Sprinkle the chocolate chips, coconut, and pecans.

In a small mixing bowl beat the egg whites until until soft peaks form.  Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar.  Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack. Cut into bars to serve.

The file photo.

CANDY CORN POPCORN MIX

24 cups popped popcorn

2 cups pecan halves
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn

Preheat oven to 250 degrees.

Lightly spray a large roasting pan with nonstick cooking spray.  Combine the popcorn and pecans in the prepared pan.

Melt the butter in a large heavy saucepan over medium-high heat.  Stir in the brown sugar, molasses, and salt.  Bring to boil while stirring constantly; boil 5 minutes without stirring.

Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda.  Mixture will foam when baking soda is added.  Pour syrup over the popcorn mixture and stir in well coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread on lightly sprayed aluminum foil and allow to cool.

Sprinkle the candy corn over the cooled popcorn mixture.  May be stored in an airtight container or bagged for gifting.

file photo

SCRUMPTIOUS CHOCOLATE CAKE/RASPBERRY SAUCE

2 cups all-purpose flour

1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

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

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

RASPBERRY SAUCE:
2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

This is a file photo with credits in corner. Not this exact recipe but used for reference only.

CREME BRULEE TART

Preheat oven to 375 degrees.

COOKIE CRUST:
1 1/2 cups all-purpose flour
2/3 cup butter, softened
1/3 cup confectioners' sugar

Mix altogether until crumbly.  Using hands, mix until dough forms.

Press dough into the bottom and 1 1/2-inches up the sides of an 8-inch ungreased springform pan.  Bake crust at 375 degrees until light brown and set, about 12-14 minutes.

TART FILLING:
1/2 cup packed brown sugar
3 tbsp butter, softened
1/2 cup chopped pecans, optional
2 tbsp granulated sugar
1 tbsp all-purpose flour
3 egg yolks
2 cups whipping cream
1/4 cup orange marmalade
1 tbsp water
2 cups seasonal fresh fruits and/or berries

In a small saucepan heat the brown sugar and butter over medium heat until butter is melted; carefully spread over the crust.  If using pecans, sprinkle them over the sugar mixture.  Place back in oven and bake until the brown sugar mixture begins to soften and melt, about 4 to 5 minutes.

Mix the granulated sugar and the flour together; stir in the egg yolks.  Using a hand beater or wire whisk, beat until thick.

Heat the whipping cream to scalding in a 2-quart heavy-duty saucepan.  Stir 2 tablespoons of the heated cream into the egg yolk mixture until smooth.  Stir the egg yolk mixture into the cream and cook over medium heat stirring constantly.  Cook about 3 minutes or until the mixture thickens; cool slightly.  Pour the mixture over the brown sugar in the crust.

Cover and refrigerate for at least 2 to 3 hours until chilled.

Before serving, heat the orange marmalade and water over low heat until the marmalade is melted.  Allow to cool slightly.  Decorate the tart with the fresh fruit/berries and spoon the marmalade mixture over the fruit.

Yield: 8 to 10 servings.

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NO BAKE PUMPKIN OATMEAL COOKIES

• 1 ½ cups Sugar
• ½ cups Brown Sugar
• ¾ cups Butter
• ⅔ cups Milk
• 3 ⅓ ounces Pumpkin Spice Pudding Mix, Instant
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract
• 3 ½ cups Rolled Oats, Quick Cooking
• 
  
• In a saucepan, combine sugars, butter and milk. Bring to a boil; boil 2 minutes.
• Remove from heat and add in the pudding mix, stirring to combine completely.
• Add in pumpkin pie spice, vanilla and oats.
• Stir to combine and let stand for 5 minutes
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

file photo

4-LAYER PUMPKIN CAKE WITH CREAM CHEESE ICING

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk

FROSTING:1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.

TIP: Cake layers may be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.

Using an electric mixer beat butter and cream cheese together until smooth. Add orange peel and orange juice until blended in. Add powdered sugar, about a cup at a time, beating until smooth.

Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).

TIP: Cake may be completed (without walnut garnish) 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Garnish cake with the walnuts before serving.

I have seen this several places on the internet. My version and this photo are from superfashion.us

Disclaimer: I have not made this cake. It looked so good I am putting on my blog for future use.

(START WITH A BOX) FUDGY OAT BROWNIES

Yes, box mixes can produce some delicious semi-homemade-style brownies and this recipe is a perfect example.

1 pkg (family-size) fudge brownie mix
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted

Preheat oven to 350 degrees.

In a mixing bowl combine the flour, oats, brown sugar, baking soda, and salt; stir in the butter until combined and all the mixture is wet.  Press mixture onto the bottom of an ungreased 13 x 9 x 2-inch baking pan.

Bake crust at 350 degrees for approximately 10 minutes or until the crust is puffy and the edges are lightly browned.

While the crust bakes, prepare the packaged brownie mix according to the package directions for cake-type brownies.  Pour the mixture over the crust and bake another 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies.)  Frost with the recipe below.

Brownie Frosting:
3 tbsp butter
1 1/2 squares (1-oz each) baking chocolate, chopped
2 1/4 cups powdered sugar
3 to 4 tbsp hot water
1 1/2 tsp vanilla extract

Melt the butter and chocolate together in a small saucepan over low heat, stirring until smooth.  Remove from heat and stir in the powdered sugar, hot water and the vanilla.  Stir until smooth.
NOTE: Add half the water first then remaining as needed for a spreading consistency smooth frosting.

Frost brownies and allow to cool on a wire rack until frosting is firm before cutting into 36 squares.

This is the file photo.

CAPPUCCINO PUNCH

1/2 cup sugar

1/4 cup instant coffee granules
1 cup boiling water
8 cups milk
1 qt softened vanilla ice cream
1 qt softened chocolate ice cream

Combine the sugar and coffee granules in a small bowl; add boiling water and stir until completely dissolved.  Cover and refrigerate until chilled.

Just prior to serving, pour the chilled coffee mixture into a 1-gallon punch bowl; stir in the milk.  Add scoops of ice cream, stirring until melted.

Yield: Approximately 1 gallon

file photo

BETTER THE NEXT DAY MILKY WAY CAKE

2 tbsp butter for greasing pan

1 1/2 cups butter, divided
1 cup finely chopped pecans
14-oz Milky Way Candy Bars, cut-up
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 325 degrees.
Grease - using the 2 tablespoons butter - a 10-inch Bundt pan; add the chopped pecans tilting and rotating to cover the bottom and sides of pan and set aside.  Leave any loose nuts in the pan.

In a heavy saucepan over low heat, combine the candy bars and the 1/2 cup of butter.  Stir while cooking until the candy is melted and smooth.  Remove from heat; cool.

Mix the flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl, using an electric mixer, beat the 1 cup of butter and the sugar until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla and candy/butter mixture.  Alternately add in the flour mixture and the buttermilk until well blended.  Using a rubber spatula, scrape the batter into the prepared pan.

Bake cake at 325 degrees for approximately 1 hour until a wooden pick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack for half an hour then invert onto the rack.  Carefully remove the pan and allow cake to cool completely.

This cake is even better the second day as the title indicates.  It also freezes well making it a great cake to have for unexpected needs.

EASY PAVLOVA

Tasty meringue nest filled with a delicious almond cream and fruit.

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.  Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form.  Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch.  Meringue should be very lightly browned.  Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form.  Spoon the mixture into the meringue nest.  Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.

POPPY SEED TORTE

1/3 cup poppy seeds

3/4 cup milk
1 1/2 tsp vanilla extract
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 cups cake flour
2 1/2 tsp baking powder
1/4 tsp salt
4 egg whites, stiffly beaten (save yolks for filling)

Preheat oven to 375.
Grease well and lightly flour two 8-inch round cake pans; set aside.

Place the poppy seeds and milk in a small bowl; soad for 1 hour then add the vanilla.

Cream together the butter and sugar until fluffy; add the poppy seed mixture.

Sift together the cake flour, baking powder, and salt; add to the butter/sugar mixture.  Gently fold in the egg whites.  Spread the mixture into the prepared cake pans.

Bake cakes at 375 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pans for 5 minutes.  Remove from pans and cool completely on wire racks.

FILLING:
3/4 cup granulated sugar
5 tsp cornstarch
2 1/4 cups milk
6 egg yolks, beaten lightly
1 tsp vanilla extract
1/4 cup chopped walnuts or pecans, optional
powdered sugar, for dusting
Couple of fresh mint sprigs for garnish, if desired
2 to 4 fresh berries for garnish, if desired

In a saucepan, combine the granulated sugar, cornstarch, milk, and egg yolks, cook while stirring until thickened and bubbly.  Remove from heat and add the vanilla.  Stir in nuts, if using.

Cut each of the cake layers in half crosswise.  Place one layer on cake plate and spread with 1/3 of the filling.  Top filling with a second layer and top with another third on the filling; repeat once more.  Place last layer atop the filling and dust with powdered sugar.  Add a mint sprig and a few fresh berries of your choice to the center as garnish, if desired.

(I got the basic idea for this recipe many years ago from a Reiman's Publication Article.)

PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone has been interested in brownie recipes lately.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.

FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the peanut butter chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve.

I have had this recipe many years.

I am sure it was from a Reiman Publication.

DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

PENNSYLVANIA FRUIT SALAD

I have had this recipe for years. I do not remember where I got it but it was probably a Reiman Publication. I used to get most of their magazines faithfully.

1 can (11-oz) mandarin oranges, drained
1 can (20-oz) pineapple chunks in their own juice, drained with juice reserved
1 can (16-oz) sliced peaches, drained, cut into bite-size pieces
3 firm bananas, sliced and dipped in the pineapple juice
2 unpeeled red apples, cored and diced

Combine all the fruits in a large serving bowl.

SAUCE:
1 pkg (3.4-oz) instant vanilla pudding mix
1 cup cold milk
1/3 cup frozen orange juice concentrate, thawed but undiluted
3/4 cup sour cream

In a small mixing bowl, combine all the dressing ingredients; beat with a wire whisk until smooth and thickened.  Gently fold into the fruit mixture.

Cover the fruit salad and chill for at least 2 hours before serving.

Yield: 8 to 10 servings

The file photo.

PUMPKIN CHEESECAKE BITES

3/4 cup crushed ginger snaps, divided

3/4 c. 

crushed graham crackers, divided

4 oz. 

cream cheese, softened

2 1/2 c. 

melted white chocolate, divided

1/2 c. 

pumpkin puree

1 tsp. 

pumpkin pie spice

pinch of kosher salt

1 tbsp. 

coconut oil

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs; set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

Yields: 14 bites

Recipe and photo from DELISH.

STRAWBERRY - WITH A TOUCH OF ORANGE - TART

1 3/4 cups all-purpose flour

1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut up
1 large egg, slightly beaten
2/3 cup buttermilk
1 tbsp orange marmalade
1 lb fresh strawberries, stemmed and cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tbsp sugar

Preheat oven to 425 degrees.
Lightly grease a 9-inch tart pan.

Place, in listed order, the following ingredients in food processor; flour, cornmeal, 2 tablespoons sugar, baking powder, salt, and butter.  Process for 20 seconds or until the mixture resembles coarse sand.  Remove to a large bowl.

In a small mixing bowl, using a wire whisk, whisk the egg and buttermilk together; add to the flour mixture in the large bowl.  Stir mixture just until moistened and a dough forms.  Place on a floured surface and knead 3 to 4 times.  Press dough on bottom and up sides of the prepared tart pan.

Bake tart shell at 425 degrees for around 20 minutes until golden brown and firm to the touch.

Microwave the 1 tablespoon of orange marmalade on high for 10 seconds; brush over the crust.  Allow crust to cool for 45 minutes.

Stir the strawberries and 1/2 cup of the orange marmalade together.

Beat the heavy cream with the 2 tablespoons of sugar with an electric mixer set at medium speed until soft peaks form.  Spoon the whipped cream onto the tart crust.  Top with the strawberries.  If desired, garnish with a fresh mint leaf.

Note: This is an old recipe from Southern Living.

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So for all you brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut-up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

CLASSIC RED VELVET CAKE

1/2 cup solid shortening

1 1/2 cups granulated sugar
2 large eggs
1 oz liquid red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk

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

Cream the shortening and sugar together in a large mixing bowl.  Add the eggs, separately and beat well after each one.  Beat in the food coloring, vinegar, butter flavoring, and vanilla.

In a separate bowl combine the cake flour, cocoa powder, baking soda, and salt; add to the sugar mixture alternately with the buttermilk.  Mix until well blended.

Pour batter into the prepared baking pans and bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.  Allow cakes to cool in the pans for 10 minutes then remove and cool completely on wire racks.

FROSTING:
1 block (8-oz) cream cheese
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tbsp vanilla extract

In a large mixing bowl combine the cream cheese and butter until smooth.  Add the powdered sugar and beat until mixed.  Add the vanilla and beat until smooth and creamy and of spreading consistency.

Place 1 cake on cake plate and top with frosting. Repeat with a second layer.  Top with the third layer and frost top and sides.

I have had this recipe approximately 10 years. I am sure I got it from a Reiman Publication but have no idea which one.

PEANUT BUTTER-CHOCOLATE CHIP PARFAIT

2/3 block (3-oz size) cream cheese, softened

6 tbsp creamy peanut butter
3/4 cup whipped cream
1/2 cup + 2 tbsp graham cracker crumbs
1 tbsp granulated sugar
4 1/2 tsp butter, melted
1 1/4 cups miniature chocolate chips

In a small mixing bowl, beat the peanut butter with the cream cheese until smooth; fold in a half cup of the whipped cream; set aside.

Combine the cracker crumbs with the sugar; stir in the butter until coarse crumbs are formed.  Press a tablespoon of the graham cracker mixture into each of four parfait glasses.

Spoon 2 tablespoons of the peanut butter mixture over the crumbs and sprinkle with 2 tablespoons of the chocolate chips.  Repeat the layers.

Divide the remaining whipped cream among the four parfaits then top each with the remaining chocolate chips.

file photo

MARKET STREET'S PEACH SHORTCAKES

This recipe is from one of the large grocery stores in our area.

1 cup flour (I always recommend white whole-wheat)
1/4 cup + 2 tbsp granulated sugar, divided
2 tsp baking powder
1/2 tsp lemon zest
4-oz cream cheese, cubed
1/3 cup + 1 tbsp milk, divided
3 large fresh peaches, sliced
1 1/2 tbsp lemon juice
1 cup thawed whipped topping

Preheat oven to 425 degrees.

Mix flour, 2 tablespoons granulated sugar, baking powder and lemon zest together in a large bowl. Cut in the cream cheese using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in the 1/3 cup of milk until a dough forms.

Using floured hands, divided dough into 8 pieces and shape each piece into a ball.

Spray a baking sheet with nonstick cooking spray and place balls 3-inches apart on the sheet. Flatten each to 1/2-inch thickness. Brush the tops lightly with the remaining milk and sprinkle with 2 teaspoons of the remaining sugar.

Bake at 425 degrees 12 to 15 minutes until golden brown. Meanwhile combine the peaches, remaining sugar and lemon juice.

Allow shortcakes to cool slightly and then split half crosswise. Right before serving, fill with the peaches and cool whip.

Yield: 8 servings

Market Street Photo

PAULA DEEN'S PUMPKIN BARS

4 eggs
1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

genius kitchen photo

CHOCOLATE CARAMEL PECAN CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
6 tbsp butter, melted

Combine crumbs and butter; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Remove from oven and prepare filling.

Filling:
1 bag (14-oz) caramels
1 can (5-oz) evaporated milk
1 cup chopped, toasted pecans
2 pkg (8-oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

In a heavy 1 1/2 to 2 quart saucepan, melt caramels with the milk over low heat; stir frequently until smooth. Pour mixture over the crust and top with the pecan pieces.

Combine the cream cheese, sugar, and vanilla; mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Blend the melted chocolate into the cream cheese mixture and pour over the pecans.

Bake at 350 degrees for 40 minutes.

Loosen cake around edges; cool before removing sides of pan.

Chill cake until ready to serve. Before serving, garnish with whipped cream and finely chopped pecans, if desired.

Yield: 10-12 servings

This is my version of a Kraft Foods recipe. This is their photo.

HOLIDAY EGGNOG PIE

1 1/2 cups cold eggnog

1 1/2 cups cold milk
1 pkg (6-serving size) vanilla instant pudding
1 9-inch pie shell, baked, cooled
whipped cream for garnish
nutmeg for garnish

Combine the cold eggnog and milk in a mixing bowl.  Add the pudding mix and beat with electric mixer on low speed for 1 minute.  Immediately pour into the cooled pie shell.  Chill at least an hour before cutting to serve.

Before serving, garnish each slice with a dollop of whipped cream sprinkled lightly with nutmeg, if desired.

 Note: This is a file photo. Credit is in left bottom corner.

I believe it is meatloafandmelodrama.com if you want to check them out.

TRIPLE BERRY SMOOTHIE

1 cup frozen triple berries

1 cup soy milk (vanilla-flavored will make smoothie too sweet)
1/2 large banana, sliced
2 tsp honey

Place the berries, milk, banana, and honey in blender container.  Blend on high until smooth but thick, about half a minute.  Should be served immediately.

Note: This recipe makes 2 servings of 10-oz each.  Cut ingredients in half for 1 smoothie.

file photo

You can "fancy up" this drink by giving your glass a sugar rim.  Wet the rim of glass with water or by running a lemon or lime on the edge.  Dip the glass into sugar.

OH-SO-PEANUTTY LAYERED BROWNIES

This blog regularly gets requests for brownie recipes.  So today I am adding another brownie recipe, this one for the peanut/chocolate fans out there!  How about this chocolate brownie sandwiched between layers of peanuts and peanut butter?  Yum!

CRUST:
1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup finely crushed graham cracker crumbs
1/4 cup granulated sugar
1/2 cup chopped salted peanuts

Preheat oven to 350 degrees.
Line a 9 x 13 inch baking pan with aluminum foil and spray foil with a nonstick cooking spray; set aside.

In a small mixing bowl combine the butter, both flours, graham cracker crumbs, and sugar.  Press the mixture over the sprayed foil in the pan.  Bake crust for 10 to 12 minutes until set; remove from the oven to a wire rack to cool.  Sprinkle the peanuts over the crust.  Prepare the brownie layer while crust cools.

BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
4 squares (1-oz each) unsweetened chocolate, chopped up
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour

Melt the butter and chocolate together in a microwave-proof bowl, in the microwave; stirring until completely smooth.

In a large mixing bowl combine the the eggs, sugar, and vanilla extract together; add the chocolate mixture and mix until well combined.   Add the whole-wheat flour, mixing well.  Add the all-purpose flour and mix until well combined.  Spread the brownie mixture over the crust and peanuts.

Bake at 350 degrees for 30 minutes or more until a wooden toothpick inserted in the center comes out clean.  Cool again on the wire rack.  While brownie cools, make the topping.

TOPPING:
1 cup creamy peanut butter, warmed in microwave for 30 seconds to soften
1 carton (12-oz) frozen whipped topping, thawed
12 miniature Reese's peanut butter cups, chopped coarsely for garnish

Gradually stir the whipped topping into the warmed peanut butter until well blended.  Spread topping over the brownies; cover and refrigerate for at least an hour.

Before cutting to serve, sprinkle the chopped peanut butter cups over the top.  Cut into 24 squares and serve.

Any leftovers should be stored in the refrigerator.

Note: The basic idea for this brownie is from a quite old TOH.

CRUNCHY WHOLE-WHEAT PASTRY

3/4 cup whole-wheat flour

1/2 cup regular oats, raw
1 tbsp sugar
1 1/4 tsp ground cinnamon
1/2 cup butter, melted
2 tbsp cold water
nonstick cooking spray

In a small mixing bowl combine the flour, oats, sugar, and cinnamon.  Combine the butter and water; sprinkle over the flour/oat mixture, mixing together with a fork.

Spray a 9-inch pie plate with the nonstick cooking spray.  Flour hands then use to press the mixture onto the bottom and sides of the sprayed pie plate.

Bake shell for approximately 15 minutes or until golden in a 450 degree oven.

Allow shell to cool before adding pie filling!

free clipart