WHITE CHOCOLATE SUPREMES

1 cup melted butter (1/2 lb)
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 1/4 cups all-purpose, unsifted
2 cups white chocolate chips
1 1/2 cups macadamia nuts, chopped

Melt butter; mix in both sugars. Add in the vanilla, baking soda, and salt; stir to mix. Stir in the eggs. Add the flour and mix thoroughly.

Stir in the white chips and macadamia nuts until mixed in.

Cover baking sheets with parchment paper and drop cookie dough by teaspoonfuls, 20 to an average size sheet.

Bake cookies at 350 degrees 10 to 12 minutes or until lightly browned. Allow to cool on cookie sheets 2 minutes before removing to wire racks to cool completely.

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PEACH BUTTERMILK PIE

Pastry for a 2-crust pie

5 fresh peaches, peeled
1/4 cup butter, softened
1 1/2 cups + 1/8 cup granulated sugar
3 tbsp all-purpose flour
3 eggs
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400 degrees.
Fit half of pastry into a 9-inch pie shell; set aside.

Chop enough of the peaches to make 1 cup.  Puree the rest of the peaches; set aside.

Cream the butter in bowl of electric mixer at high speed.  Gradually add 1 1/2 cups of the sugar, beating well.  Add the flour and beat until smooth.  Add eggs; beat until blended.  Add the buttermilk, peach puree, and vanilla extract, beating well.

Place the cup of chopped peaches over the bottom of the pastry-lined pie plate.  Pour the buttermilk mixture gently over the peaches.

Cut the remaining pastry into strips and arrange over pie in a lattice pattern.  Trim and seal edges making a fluted edge.  Sprinkle the 1/8 cup of sugar over top of the pie.

Bake at 400 degrees 5 minutes then lower heat to 350 degrees and continue to bake for 55 minutes or until set and browned.  If edge of pastry starts to get too brown, cover with foil or a pie shield.

Yield: 8 servings.
Per serving: 493 calories, 22 g (11 g sat) fat, 101 mg cholesterol, 318 mg sodium, 1 g fiber, 73 g carbs, 6 g protein

BITTERSWEET CHOCOLATE COOKIES

1 cup all purpose flour

1 cup white whole-wheat flour
1 tsp baking soda
1 tsp salt
1 stick butter
4 tbsp canola oil
1 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups 70% Bittersweet Chocolate, chunked
3/4 cup coarsely chopped pecans, toasted

Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper.

Sift the two flours, baking soda, and salt into a medium bowl; set aside.

In the large bowl of a stand mixer, using the paddle attachment, cream the butter, canola oil, brown sugar, and granulated sugar together on medium speed for 2 minutes or until well blended.  Scrape down the sides of the bowl.

Beat the eggs and vanilla together in a small bowl.  Add to the butter mixture and blend together well; scrape down bowl.  Using low speed, add the flour mixture and beat just until well blended.  Scrape down the bowl and stir in the chocolate and pecans.

Drop the cookie dough by rounded tablespoons onto the baking sheets, placing cookies about 2-inches apart.  Bake at 350 degrees 12 to 13 minutes or until golden brown but center appears slightly not done.  DO NOT OVERBAKE!   Cool a couple of minutes on the cookie sheets then transfer to wire racks to cool completely.  It is okay for cookies to crinkle as they cool.

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Cookies may be stored in airtight containers at room temperature for up to a week.

MARGARET'S APPLE CAKE

3 cups grated tart apples

2 cups granulated sugar
1 tbsp lemon juice

Combine the above ingredients and let stand for a few minutes.

3 cups sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt

Combine the above three ingredients; set aside.

3 eggs, beaten
1 cup canola oil
1 cup chopped English walnuts

Add the eggs and oil to the apple mixture and combine.  Add the flour mixture and the walnuts, mixing together well.

Pour the batter evenly divided between 2 9-inch well greased round cake pans.  Bake in a 350 degree oven for 30 to 40 minutes.

Remove from oven and cool in pan on a wire rack 5 to 10 minutes.  Remove from pans and cool completely on the wire rack.

Make Cream Cheese Frosting:
4-oz cream cheese, softened
3 tbsp butter
1 tsp vanilla
1 lb confectioners' sugar
1/4 cup chopped English walnuts for garnish

Beat the softened cream cheese and butter together until creamy.  Add the vanilla; mix in.  Gradually beat in the confectioners' sugar until of spreading consistency.

Use frosting to fill between the layers and frost top and sides.  Sprinkle the chopped walnuts over the top.

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MINT JULEP BROWNIES

4 squares (1-oz each) unsweetened chocolate

1 cup butter
4 large eggs
2 cups sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tbsp bourbon
1 tsp peppermint extract
1 tbsp powdered sugar
fresh mint leaves for garnish, if desired

In a heavy saucepan, combine the chocolate and butter.  Cook the mixture over low heat, stirring constantly, until melted and blended.  Set aside to cool for 10 minutes.

In a large mixer bowl, beat the eggs at medium speed with electric mixer until thick and pale (this will take a couple of minutes).  Gradually add the sugar to the eggs, beating well.

Add the cooled chocolate mixture to the egg mixture then add the flour, salt, bourbon, and peppermint extract; beat at low speed for 1 minute.

Spoon the batter into a lightly greased and floured 9 x 13 x 2-inch baking pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 10 minutes.

Before serving, sprinkle the brownies with the powdered sugar and cut into bars.  Garnish each bar with a mint leaf, if desired.

Yield: 48 bars

This file photo used for reference

LEMONADE CUPCAKES & FROSTING

This is a recipe from New York that I got from a friend several years ago.

6-oz white chocolate, chopped
1 1/2 cups all-purpose flour
1 stick butter, softened
1 cup sugar
2 large eggs
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tbsp lemon zest
1 tbsp lemon juice

Preheat oven to 350 degrees.

Process chocolate in food processor until finely chopped.  Toss with one tablespoon of the flour; set aside.

In the large mixer bowl, beat the softened butter and sugar together at medium speed until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each.

Whisk together the flour, salt, and baking soda; add to the butter mixture alternately with the milk.  Beat at low speed until blended until after each addition.  Add the lemon juice and zest and beat for a minute.  Stir in the white chocolate.

Spoon the batter evenly into 18 paper-lined muffin cups, filling each about 2/3s full.

Bake cupcakes at 350 degrees for 18 to 20 minutes or until the cakes are firm but not dry.  Remove to wire racks and allow to cool completely.  Frost completely cooled cupcakes with the Lemonade Frosting recipe below.

LEMONADE FROSTING
1 stick butter, softened
2 tsp salt
5 cups confectioners' sugar, sifted, divided
1 tbsp milk
1 tbsp cream
1 tsp vanilla
2 tbsp lemon juice
2 tbsp lemon zest
Thin strips of lemon peel for garnish, if desired

Beat butter and salt together at medium speed of an electric mixer about 30 seconds or until smooth and creamy.  Add half of the powdered sugar, the milk, and cream; beat until well blended, scraping down sides of bowl as needed.  Add the remaining half of the confectioners' sugar, vanilla, lemon juice and zest.  Beat until blended, scraping down bowl as needed.  Beat on high speed until light and fluffy, about 5 minutes.

Frost the cupcakes and garnish with strips of lemon peel if desired.

Yield: 1 1/2 dozen frosted cupcakes

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MYSTERIOUS ORANGE CAKE

Here is an old recipe clipping from an old women's magazine from my late mother's recipe stash.

AUNT CHRISTY'S PEANUT BUTTER FUDGE

This fudge recipe is so loved by my grandchildren, my granddaughter requested her Aunt Christy make this for her high school graduation party. It is delicious.

4 cups granulated sugar
1 cup whole milk
1/2 cup butter
1 jar (7-oz) marshmallow creme
1 jar (12-oz) creamy peanut butter
2/3 cup all purpose flour

Line a 9 x 13-inch baking pan or dish with parchment paper. Set aside.

In a large saucepan or Dutch oven, combine the sugar, milk, and butter. Bring the mixture to a boil; cook 5 minutes. Remove from the heat.

Stir the marshmallow creme and peanut butter into the hot mixture. Gradually stir in the flour until completely combined.

Pour the candy into the prepared pan and allow to cool and set before cutting into small pieces to serve.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

TOPPING:

1/4 cup butter
3/4 cup water
2/3 cup firmly packed brown sugar
1 cup flaked coconut
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans

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

In a small saucepan, over low heat, melt the butter with the water while stirring constantly.  Stir in the brown sugar and spread the mixture evenly over the bottom of the prepared pan.  Sprinkle the coconut, marshmallows and pecans over all.

CAKE:
1 pkg (2-layer size) German Chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 large eggs

In a large mixer bowl, combine the cake mix, water, sour cream, oil, and eggs at low speed until moistened.  Beat the mixture at high speed for two minutes.  Gently spoon the batter evenly over the topping in the baking pan. 

Bake cake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool slightly.  Invert and cut into squares to serve.  Top with whipped cream, if desired.

Yield: 16 servings

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PEAR AND ALMOND CRISP

2 1/2 lb fresh pears, peeled and cut into 1-inch chunks

1 lemon
1/2 cup granulated sugar, divided
1/3 cup all-purpose flour
2 tbsp whole-wheat flour
1 1/4 tsp ground cinnamon, divided
1/4 cup packed brown sugar
1/3 cold butter, cut into pieces
1/2 cup sliced raw almonds
Whipped cream for serving

Preheat oven to 375 degrees.

Grate enough zest from the lemon to make 1/2 teaspoon.  Squeeze enough juice from the lemon for 4 1/2 teaspoons.

In a large mixing bowl combine the whole-wheat flour, 1/4 cup of the granulated sugar, and 3/4 teaspoon of the cinnamon.  Add the pears, lemon zest, and lemon juice to the mixture; toss to coat the pears.  Spoon the pear mixture into a 2-quart casserole dish that has been lightly sprayed with canola cooking spray.

Mix the brown sugar with the remaining granulated sugar, all-purpose flour, and remaining cinnamon in a medium mixing bowl.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Stir in the almonds and sprinkle the mixture over the pear mixture.

Make the crisp for 40 to 45 minutes or until the topping is golden brown and the pear mixture is bubbly.

To serve, top individual servings with whipped cream if desired.

OREO SHAKE

4 tsp chocolate syrup

8 Oreo cookies
1 1/2 cups milk
2 cups vanilla ice cream, softened

Drizzle 1 teaspoon of the chocolate syrup down the insides of 4 clear glasses.

Chop half of the cookies up fine; set aside.

Cut the remaining cookies in fourths and place in blender.  Add the milk and ice cream; blend until smooth.

Divide the shake mixture evenly between the four glasses.  Top with the chopped cookies for a garnish.

Serve as soon as possible.

Yield: 4 servings

CHOCOLATE MERINGUES WITH FRESH FRUIT

For a light and tasty dessert, try these meringue shells filled with your favorite fruits and/or berries!

2 large egg whites
1/2 tsp vanilla extract
1/4 tsp cream of tartar
dash of salt
1/2 cup sugar
3 tbsp unsweetened cocoa powder, sifted
1/2 cup vanilla low-fat yogurt
2 cups assorted fresh fruit for topping
1/4 cup white baking chips
1 tsp shortening

In a medium mixing bowl place the egg whites, cover, and let stand at room temp for half an hour.

Cover a baking sheet with plain brown paper and draw 6 3-inch circles on the paper.  You want circles to be even so draw around a 3-inch jar lid or other round object; set aside.

Add the vanilla, cream of tartar, and salt to the egg whites.  Using an electric mixer on medium speed, beat mixture until soft peaks form (the tips will curl under for soft peaks).  Add the sugar, one tablespoonful at a time, beating continuously on high speed approximately 7-8 minutes until stiff peaks form (tips will stand up straight for stiff peaks).  Gently fold in the cocoa powder.

Spread about a tablespoonful of the meringue onto each of the six circles you drew on the brown paper.  Use a pastry bag fitted with a half-inch star tip to pipe remaining meringue around edges of circles, building edges up as you go to form shells.  If you don't have a pastry bag, you can evenly divide the meringue among the six circles then use the back of a spoon to press down in the center forming shells.

Bake meringues in a 300 degree oven for 35 minutes.  Turn off the oven and let the meringues dry in the oven with the door shut for 1 hour (important not to open the door!).

Remove meringues from the oven and peel off the brown paper.  Store in an airtight container.  Note that meringues are fragile and it is best not to stack them.

One hour before serving time, spread a rounded tablespoon of yogurt in the center of each meringue shell.  Chill.  Before serving, arrange a third cup of the assorted fruit in the shell over the yogurt.  Melt the shortening and white chocolate chops together in the microwave for a few seconds until melted; stir well.  Drizzle over the fruit-filled meringue shells.

Yield: 6 servings

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JIFFY'S ORIGINAL CINNAMON ROLLS

Rolls:
2 cups Jiffy baking mix
2/3 cup milk
1/4 cup butter, softened
3 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 425 degrees.
Grease an 8-in square pan and set aside.

Combine the baking mix and milk together; blend well.

On a floured surface, knead the mixture about 10 times or until the dough is no longer sticky to the touch. Roll out to a 15" x 8" rectangle. Spread the softened butter over the surface. Mix the sugar and cinnamon together in a cup or small bowl; sprinkle over the butter.

Roll up dough and cut into 1-inch wide slices. Place slices in the prepared pan and bake at 425 degrees for 15-20 minutes until done.

Frosting:
1 1/2 cups powdered sugar
4-oz cream cheese, softened
1 tsp vanilla extract

Combine ingredients and mix together well. Use to frost the rolls while they are still warm.

Yield: 12 to 15 rolls

BROWN SUGAR BROWNIES

I have several brownie recipes on this blog but brownies are the most popular recipes we have.  So brace yourself, here is another one.

1 cup packed brown sugar
1 stick butter
2 large eggs
2 squares (1-oz each) unsweetened chocolate, melted
1/2 cup all-purpose flour
1 cup coarsely chopped nuts
canola nonstick cooking spray

Preheat oven to 325 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray and set aside.

In a large mixing bowl, beat the sugar and butter together until light and fluffy.  Beat the eggs in, one at a time.  Beat in the chocolate then the flour.  Stir in the nuts.

Pour the batter into the pan and cut into 24 bars.

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COPYCAT ORANGE JULIUS

1 can (6-oz) frozen orange juice concentrate, thawed
1 cup water
1 cup whole milk
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup granulated sugar
1 cup ice

Mix juice concentrate with water in a large measuring cup or bowl; transfer to a blender. Add the milk, vanilla, sugars and ice.

Blend until smooth and frothy.

Yield: 4 glasses

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LOWER SUGAR OATMEAL-RAISIN COOKIE

NOTE: This is a lower-sugar cookie but it is not a diabetic cookie. If you are a diabetic check out the nutritional information below and decided for yourself if you can eat one of these cookies. Unless you have well controlled blood sugar, I would not recommend it.

Cooking spray
2 tbsp unsalted butter, melted
1/4 cup canola oil
1/2 cup honey
1 large egg
1/4 cup smooth unsalted almond butter
1//2 tsp vanilla extract
1/4 cup nonfat dry milk
1 cup whole-wheat pastry flour (or 1/2 cup white whole wheat flour and 1/2 cup all-purpose flour)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 3/4 cups rolled oats
1/2 cup raisins

Preheat oven to 350 degrees.
Lightly spray 2 baking sheets with nonstick cooking spray.

Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl using an electric mixer until combined.

In a separate bowl, whisk the dry milk, flour, baking soda, cinnamon, and salt. Add to the butter mixture and stir to combine. Stir in the oats and raisins.

Place tablespoonfuls of batter 2-inches apart onto the prepared baking sheets. Bake at 350 degrees about 12 minutes or until golden brown. All to cool 2 minutes on the baking sheets before removing to a wire rack/s to cool completely.

May be stored in a loosely covered container up to 3 days.

Yield: Approximately 2 1/2 dozen.

This is an old FN recipe and photo.

KIDS COOKIES

Anyone will love these cookies.  I call them kids cookies because children seem to really like them.  Perhaps it is because of the peanut butter with the jelly centers!  But what big kid doesn't like pb&j, too?

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup creamy peanut butter
1/4 cup unsweetened applesauce
1/2 tsp vanilla
1 large egg
1 cup quick cooking oats
sugar, for topping
3 tbsp jelly (your flavor choice) for centers

Preheat oven to 350 degrees.

In a large bowl combine the flours, sugars, baking soda, salt, cinnamon, nutmeg, butter, oil, peanut butter, applesauce, vanilla, and egg; mix together well.  Stir in the oats.

Shape the dough into 1-inch balls and place about 2-inches apart on ungreased cookie sheets.  Put some sugar in a small bowl and dip fork into the sugar.  Using the fork, flatten cookies making a crisscross patterns on the surface of the cookies.  Place 1/8 teaspoon of the jelly in the center of each cookie.

Bake in 350 degree oven for 8 to 12 minutes or until a light golden brown color.  Immediately remove from the cookie sheets to wire racks to cool.

Yield: 60 cookies

SOUR CREAM CHOCOLATE CHIP BUNDT CAKE

1 cup baking cocoa powder

6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.

In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted.  Set aside to cool.

Meanwhile, combine the flour, salt, and baking soda.

In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy.  Add the eggs and blend until combined.

Fold the sour cream into the cooled chocolate mixture.  Add to the butter mixture alternately with the flour mixture and blend.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely.  Sprinkle with powdered sugar for garnish. Add a fresh strawberry or two with each serving, if desired.

Yield: 12 servings.

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CANDY BAR BROWNIES

4 large eggs, lightly beaten

2 cups sugar
3/4 cup butter, melted
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cocoa powder
4 (2.07-oz each) Snickers candy bars, coarsely chopped
3 (1.55-oz each) Hershey's Chocolate candy bars, chopped fine

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Combine the eggs, sugar, butter, and vanilla in a large mixing bowl.

In another bowl, combine the flour, baking powder, salt, and cocoa powder; stir into the sugar mixture.  Fold in the Snickers candy.

Spoon the batter into the prepared pan; sprinkle with the chopped Hershey's bars.

Bake brownies at 350 degrees for 30 to 35 minutes until done.  Cool in the pan on a wire rack.  Cut into 30 squares for serving.

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CHOCOLATE ICEBOX PIE

For those of you who don't remember them, an icebox was the predecessor to the refrigerator.  I am old enough to remember going into town to the ice house and getting big blocks of ice for the icebox!

2 1/2 cups milk
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tbsp butter
7 tbsp cornstarch
6 tbsp water
3 extra-large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whipped cream for topping
chocolate curls or shavings for garnish, if desired

Combine 2 cups of the milk with the granulated sugar, cocoa powder and butter in a medium saucepan; bring just to boiling over medium heat.

In a medium mixing bowl, mix the cornstarch and water until the cornstarch is completely dissolved.  Stir in the remaining half cup of milk.  Using a wire whisk, whisk in the egg yolks and the vanilla extract until well blended.  Gradually add the mixture to the saucepan while whisking constantly.  Cook for approximately 2 minutes, stirring constantly, until the mixture is thickened and smooth.  Add the marshmallows and stir until they are smoothly melted into the mixture.  Pour the filling into the baked pie shell.  Press plastic wrap directly onto the filling and refrigerate at least two hours.

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To serve, remove from the refrigerator, remove the plastic wrap and spread whipped cream over the top.  Garnish with the chocolate curls and/or shavings, if desired.

RUN OUT OF BAKING POWDER?

Love this tip from King Arthur Flour.

Have you ever run out of baking powder in the middle of a recipe? Make your own: 2 teaspoons cream of tartar + 1 teaspoon cornstarch + 1 teaspoon baking soda = baking powder. 

GOOEY BUTTER CAKE

This recipe was given to me by family friends years ago.

1 box (2-layer size) yellow cake mix
1 stick butter
3 eggs
1 box (1 lb) powdered sugar
1 (8-oz) brick cream cheese

Mix the cake mix, butter, and 1 egg together; press into the bottom of a 9 x 13-inch baking pan.

Mix the powdered sugar, cream cheese, and remaining 2 eggs together and beat well until smooth.  Pour the mixture over the cake mix batter and bake at 350 degrees for 40 minutes.  Allow to cool before cutting.

file photo for reference only

MOM'S APPLE PIE WITH HER ICE WATER PIE CRUST

This is my late mother's recipe for apple pie  made with her ice water pie crust.

CRUST:
2 cups all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
7 to 8 tbsp ice water

Add salt to flour.  Cut shortening into the flour mixture using a pastry cutter or two knives.  Add ice water gradually until the dough reaches an easy to roll consistency.  Form dough into two balls for 2 crusts and roll out on a floured surface.

FILLING:
3/4 cup sugar
1 tsp cinnamon
1 tbsp cornstarch
6 cups sliced apples
1 tbsp lemon juice
1 tbsp butter

Mix the sugar, cinnamon, and cornstarch together.  Toss with the sliced apples and lemon juice.  Line a pie plate with one of the crusts; trim edges.  Place the apple mixture into the prepared pie plate and dot with the butter.  Top with a second crust, seal and crimp edges.  Cut air vents in the top crust.

Bake at 425 degrees for 15 minutes.  Lower heat to 375 and continue cooking 30-35 minutes until lightly browned and pie is bubbly.  Place a pie shield or folds of aluminum foil over the edges to keep from over browning.

FOOD NETWORK'S ROOT BEER BUNDT CAKE

• 1 stick unsalted butter + more for the pan
• 2 cups all-purpose flour + more for dusting
• 2 1/2 cups root beer
• 1 cup unsweetened cocoa powder
• 2-oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 1/4 tsp baking soda
• 1/2 tsp ground allspice
• 1 tsp salt + a pinch
• 3 large eggs, beaten
• 2 1/2 cups confectioners' sugar
• 1 tsp vanilla extract
• Preheat oven to 325 degrees.
• Butter and flour a 12-inch bundt pan; shake out excess flour.
• In a large saucepan, over medium heat, heat 2 cups of the root beer, cocoa powder, chocolate and 1 stick butter until the butter melts. Add sugars and whisk until dissolved. Remove from heat and allow to cool.
• Combine 2 cups flour, baking soda, allspice, and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture then gently fold in the dry ingredients. Batter will be slightly lumpy.
• Pour batter into the prepared pan and bake at 325 degrees until a wooden toothpick inserted in the middle comes out clean, 55 minutes to 1 hour, rotating pan halfway through. Transfer to a wire rack and using a skewer, poke holes all over the cake. Pour the 1/4 cup root beer over the cake.
• Let cake cool in the pan 20 minutes then turn up on a serving plate and allow to cool completely.
• While cake cools, make the glaze: Whisk the remaining 1/4 cup root beer, pinch of salt, confectioners' sugar and vanilla extract together in a bowl until smooth. Drizzle over the cake.
• Yield: 8 to 10 servings
• Note: I first saw this in a 2011 FN Magazine.
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MINI PECAN PIE MUFFINS

This little bite-size muffins are tasty treats.

1 cup firmly packed brown sugar

1 cup chopped pecans
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
canola oil cooking spray
1/2 cup finely chopped pecans

Preheat oven to 425 degrees.

In a large bowl combine the brown sugar, 1 cup of chopped pecans, flour, baking powder, and salt; make a well in the center of the mixture.

Stir the eggs, and vanilla into the eggs to combine; add to the well in the brown sugar mixture and stir just until moistened.

Using the canola oil spray, coat 24 mini muffin cups.  Place a teaspoonful of the finely chopped pecans in each of the mini cups.  Spoon the batter over the nuts, filling almost to the tops.  Place in the oven over foil and bake at 425 degrees 10 to 12 minutes.

Place pans on a wire rack and allow to cool for a couple of minutes before loosening muffins with a thin knife and removing to cool completely on the wire racks.

GLUTEN-FREE BROWNIE MUFFINS

1/4 cup brown rice flour

1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 squares (1-oz each) bittersweet chocolate, chopped
8 tbsp butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1 cup packed brown sugar
2 tsp vanilla

Preheat oven to 350 degrees.
Grease 16 muffin cups; set aside.

In a bowl, whisk the rice flour, almond meal, baking soda, salt, and cinnamon together.

Place the chocolate and butter in a heatproof bowl or in the top of a double boiler, set over simmering hot water.  Let stand until the chocolate and the butter are both melted, stirring frequently.  Remove from the heat and whisk in the cocoa.

In large mixer bowl, beat the eggs and brown sugar on medium speed until smooth.  Beat in the vanilla then slowly add the chocolate mixture.  Beat in the flour mixture.

Fill the prepared muffin cups each 2/3 full.  Bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove pans to a wire rack to cool for 5 minutes.  Remove from the pans to the wire racks to cool completely.

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SALTED CARAMELS

2 cups granulated sugar

2 cups cream
1 cup corn syrup
2 sticks butter
1 tsp vanilla
coarse salt for garnish, if desired

Line a 9 x 13-inch pan with heavy-duty foil, allowing overhangs on both ends.

In a large, heavy-duty saucepan, combine the sugar, half the cream, the corn syrup, and the butter.  Cook over medium heat while stirring until the butter is melted and the sugar is completely dissolved.  Increase the heat to high and bring mixture to a boil.  Cook, without stirring, until the temperature reaches 248 degrees on a candy thermometer.  This will take about a half hour.

Combine the remaining cream and the vanilla; very carefully pour into the caramel mixture.  Watch our as the mixture may bubble up!  Cook about 10 more minutes until the temperature goes back to 248 degrees.

Pour the hot mixture into the prepared pan and sprinkle with the coarse salt, if using.  Allow to cool slightly then cover with plastic wrap.  Let stand at room temperature for at least 4 hours up to overnight.

Place parchment paper on counter and turn the caramel out onto the paper.  Peel off the foil.



To cut caramel, cut crosswise into 10 strips then cut each strip into 5 caramels.

I got this recipe in 2011 from an all you magazine.  Yummy!

CARAMEL PIE

1 can (14-oz) sweetened condensed milk
1 large ripe but solid banana, peeled and sliced
1 carton (8-oz) frozen whipped topping, thawed
2 (7/8-oz each) Health Candy Bars (chilled and crushed
1 9-inch graham cracker crumb crust

Place the unopened can of milk into a pan of boiling water; simmer for 3 hours to caramelized. Remove from pan and cool.

Place the banana slices over the bottom of the crumb crust. Spread the caramel over the banana slices.

Spoon the whipped topping over the caramel.

Sprinkle the candy pieces over the whipped topping and refrigerate.

File Photo used for reference only.

Not this exact recipe.

PRALINE TOPPED PUMPKIN CHEESECAKE

This is from an old Southern Living Book.  It is very good!

2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tbsp butter, melted
3 tbsp brown sugar
4 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 1/2 cups canned pumpkin, or homemade pumpkin puree
1 1/2 tbsp lemon juice
Praline Topping (recipe will follow)
Coarsely chopped Pecan Pie Glazed Pecans

Preheat oven to 325 degrees.

In a mixing bowl stir the graham cracker crumbs, third cup of finely chopped pecans, brown sugar,  and the melted butter together; blend well.  Press the mixture over the bottom and 1 1/2-inches up the sides of a springform pan.  Bake 8 to 10 minutes or until lightly browned.

In large mixer bowl, using an electric mixer on medium speed, beat the cream cheese, granulated sugar, and vanilla until blended and smooth.  Add the eggs, one at a time, beating just until blended after each one.  Add the pumpkin and lemon juice; beat until blended.  Pour into the prepared crust.  Yes, the pan will be very full!

Bake cake at 325 degrees for 1 hour to 70 minutes or until almost completely set.  Turn off the oven, leave door closed, and let the cheesecake stand for 15 minutes.  Remove from oven and gently run a knife around between the cake and pan.  Leave pan in place!  Set on a wire rack and allow to cool completely, approximately 1 hour.  Cover and refrigerate at least 8 hours up to 24 hours.

Remove the sides and transfer cake to serving plate.  Prepare the Praline Topping:

1 cup firmly packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar, sifted
1 tsp vanilla extract

In a one-quart saucepan, bring the brown sugar, shipping cream, and butter to a boil over medium heat while stirring often.  Boil, stirring occasionally, for 1 minute; remove from the heat.

Gradually whisk in the powdered sugar and the vanilla until smooth.  Let stand 5 minutes, whisking occasionally.  Immediately pour slowly over the cheesecake spreading to within a quarter-inch of the edge.  Garnish with the following Pecan Pie Glazed Pecans:

1/4 cup dark corn syrup
2 tbsp sugar
2 cups pecan halves

Stir the corn syrup and sugar together; add the pecans and stir until coated.

Line a jelly-roll pan with parchment paper; spray paper with canola oil cooking spray.  Spread the coated pecans out in a single layer on the prepared pan.  Bake at 350 degrees for 15 minutes or until the glaze bubbles slowly and thickens; stir every 3 minutes.

Transfer the pan to a wire rack.  Spread the pecans, separating any that have stuck together; cool completely.

Use to garnish the cheesecake.