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.

MAPLE PECAN PIE I

 

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.

FILE PHOTO

Leftovers should be refrigerated.

SOUTHERN LIVING'S TRIPLE FUDGE BROWNIES

 

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• 1 pkg (18.75-oz) brownie mix
• 1 (10-oz.) bag miniature chocolate-covered whipped nougat bars
• 2 cups semisweet chocolate morsels
• 1 (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 (SL) tested with Ghirardelli Chocolate Supreme Brownie Mix and 3 Musketeers candy bars.

HAPPY THANKSGIVING

No, I did not make these pretty cookies. This is a file photo.

 

LAINEY'S PIE CRUST

 My grandson is here from college with his girlfriend Lainey. She ask if she could make the pies for tomorrow. Of course I said, "Yes". I love it when a young person enjoys cooking and baking since so many now days aren't interested. Below is a picture of the apple pie she made for Thanksgiving and the recipe for her crust.

2 1/2 cups all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup butter

2 tsp apple cider vinegar

1/2 cup water/milk

She combined the flour, sugar, and salt in a medium bowl then cut in the butter until dough like. She stirred in the vinegar and milk. Divided the dough into discs, wrapped in Saran wrap and chilled in the refrigerator for about an hour then rolled out on a floured surface. 

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.

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.

FILE PHOTO

WHOLE-WHEAT STRAWBERRY MUFFINS

1 1/2 cups unsweetened applesauce

1 cup granulated sugar

1/2 cup canola oil

3 cups white whole-wheat flour

2 1/4 tsp baking soda

3/4 tsp salt

2 cups chopped strawberries

Preheat oven to 350 degrees.

Line 18 muffin cups with paper liners.

Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt, whisking until combined. Gently fold in the strawberries. Divide the batter evenly among the muffin cups.

Bake at 350 degrees until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean (22 to 28 minutes). 

Allow to cool 5 minutes in the pan then remove from the pan to a wire rack to cool completely.

Yield: 18 servings

file photo

 

PUMPKIN CRUNCH COBBLER

This is my version of a recipe from an Appalachian recipe site. It is delicious so I am sharing it with you.

1 can (15-oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 Tablespoon cornstarch
4 eggs
1 1/2 cups milk
1 box yellow cake mix
1 cup pecan pieces

1/2 cup toffee bits1/2 cup butter, melted

Preheat the oven to 350 degrees.

Spray a 9 x 13 baking dish with non-stick spray; set aside.

Whisk together the pumpkin, sugars, cinnamon, nutmeg, ginger cloves, salt, cornstarch, eggs, and milk. Pour into the prepared pan.

Stir together the cake mix, pecan pieces, and toffee bits; sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter over the top.

Bake at 350 degrees for 60 minutes.

Remove from oven and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip.

Yield: 12 servings

madincrafts photo for reference only

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!

Allow 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.

The file photo

PEANUT BUTTER BLOSSOMS

 

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.

file photo

LIGHTER LEMON FLUFF DESSERT (With Diabetic Instructions, Too)

 1 can (12-oz) evaporated milk (may use fat-free evaporated milk)

Pour milk into a large metal bowl, place mixer beaters in bowl, cover and refrigerate for at least 2 hours.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted

In a small bowl combine the graham cracker crumbs and the butter; reserve 1 tablespoon.  Press the remainder of the mixture into a 9 x 13-inch baking dish; refrigerate until set.

1 pkg (.3-oz) sugar-free lemon gelatin
1 cup boiling water
3 tbsps lemon juice

In a small bowl, dissolve the gelatin in the boiling water; stir until gelatin is completely dissolved.  Stir in the lemon juice and cool mixture.

1 block (8-oz) reduced-fat cream cheese
3/4 cup sugar (Splenda Granulated for diabetics)
1 tsp vanilla extract

In a mixer bowl beat the cream cheese, sugar, and vanilla until smooth.  Add the chilled gelatin mixture and mix together well.

Beat the chilled evaporated milk until soft peaks form; fold into the cream cheese mixture.  Pour mixture over the chilled crust.

Sprinkle the reserved crumb mixture over the top of the dessert.

Refrigerate at least 2 hours before serving.

Keep leftovers in the refrigerator.

To serve, cut into 20 squares.

FROSTY STRAWBERRY DESSERT

 

1 pkg (10-oz) frozen sweetened strawberries, thawed
1 cup ice cubes
1 can (5-oz) evaporated milk
1/4 cup sugar
1 tsp lemon juice

Place all ingredients in a blend container or food processor; cover and process until smooth.

Pour mixture into a freezer container and freeze until firm.

Remove from freezer 5 to 10 minutes before serving.

Yield: 2 servings

Note: This is one of my older recipes.  It is probably from an old Taste of Home publication.

FLOURLESS ESPRESSO CHOCO GEMS FROM PREVENTION MAGAZINE

 

• 4 oz bittersweet chocolate, finely chopped
• 1/2 c (1 stick) unsalted butter
• 2/3 C granulated sugar
• 2 tsp vanilla extract
• 1 1/2 tsp espresso powder
• 3 lg eggs
• 1/2 C unsweetened cocoa powder
• 2 tbsp confectioners' sugar

1. Heat oven to 375F. Coat 2 gem tins (12-cup mini muffin pans) with cooking spray.
2. Combine chocolate and butter in medium metal bowl set over saucepan of simmering water. Stir until melted. Off heat, whisk in granulated sugar, vanilla extract, and espresso powder. Whisk in eggs until well combined. Sift cocoa over top and whisk until smooth.
3. Divide batter among prepared pans and bake until cakes have risen, 8 to 12 minutes. Cool in pans on rack 10 minutes. Carefully remove cakes and cool on rack. Dust with confectioners' sugar.

This is a recipe I got a year or two ago from a Prevention magazine at the library.  Here is preventions nutritional list:

CALORIES	98.3 CAL
FAT	6.7 G
SATURATED FAT	3.6 G
SODIUM	9.4 MG
CARBOHYDRATES	9.7 G
TOTAL SUGARS	8 G
DIETARY FIBER	0.7 G
PROTEIN	1.5 G

BUTTERY ALMOND CRISP

I have had this recipe for years and I got it from a Taste of Home cookbook.  It is called "crisp" because it is not "brittle" like peanut brittle.  Very tasty!

1/2 cup + 1 tbsp butter (do not sub), softened
1/2 cup granulated sugar
1 tbsp light corn syrup
1 cup sliced almonds

Line an 8-inch square baking pan with foil and butter the foil using 1/2 tablespoon of the butter mentioned above.  Set prepared pan aside.

Using another 1/2 tablespoon of the butter, butter the sides of a heavy saucepan.

Place the 1/2 cup of butter, the sugar, and corn syrup in the saucepan; bring to a boil over medium-high heat while stirring constantly.  Cook, stirring, until the mixture is golden brown; about 3 minutes.

Stir the almonds into the hot mixture and quickly pour into the prepared pan.

Refrigerate until firm, remove from refrigerator and invert pan; remove foil.  Break candy into pieces.

file photo

APPLE UPSIDE DOWN CAKE

Today I am being lazy.  I belong to King Arthur Flour's newsletter and I got this recipe today.  It is lengthy so I am posting a picture and the link where you can find it if you are interested.  It looks yummy and would no doubt make a great Fall dessert.  http://bit.ly/15vcTrS

CHOCOLATE MINT CANDY

This is a recipe I got several years ago from Taste of Home.  It was from a lady in Washington state.

2 cups (12-oz) semisweet chocolate chips
1 can (14-oz) sweetened condensed milk, divided
2 tsps vanilla extract
6-oz white candy coating
2 to 3 tsps peppermint extract
3 drops green food coloring

In a heavy saucepan, melt chocolate chips with 1 cup of the sweetened condensed milk; remove from the heat.  Stir the vanilla into the chocolate mixture.

Spread half the chocolate into a waxed paper-lined 8-inch square pan; chill 10 minutes or until firm.

Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with the remaining milk until the coating is melted and the mixture is smooth.  Stir in the peppermint extract and the food coloring.  Spread mint mixture over the chilled bottom layer of candy; chill 10 minutes or until firm.

Warm the remaining chocolate mixture if necessary and spread over the mint layer.  Chill candy for 2 hours or until firm.

Remove candy from pan, peel off the waxed paper, and cut into 1-inch squares.

Makes about 2 lbs of candy.

CHOCOLATE CARAMEL BROWNIE STACKS

 

1 1/2 cups  all-purpose flour

• 1/2 cup  unsweetened cocoa powder
• 3/4 teaspoon  baking soda
• 1/2 teaspoon  salt
• 3/4 cup  (1 1/2 sticks) unsalted butter
• 3 ounces  semisweet chocolate, broken up
• 1 1/4 cups  sugar
• 3 large eggs
• 2 teaspoons  vanilla extract
• 4 ounces  (1/2 package) cream cheese, softened
• 1/3 cup  caramel sauce, plus more for drizzling
• 1/2 teaspoon  unflavored gelatin
• 1 1/2 cups  heavy cream
• Chocolate sauce
• Caramel popcorn

1. Heat oven to 325 degrees. Line a 9 x 9 x 2-inch baking pan with foil.

2. Whisk flour, cocoa, baking soda and salt. Combine butter and chocolate in a large glass bowl. Microwave in three 30-second increments, stirring until smooth.

3. Whisk in sugar and flour mixture, then eggs and vanilla. Spread into prepared pan.

4. Bake at 325 degrees for 35 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes; use foil to lift from pan to a wire rack. Cool completely.

5. With a serrated knife, slice in half horizontally. Line pan with plastic wrap and insert top layer, cut side up, in pan.

6. In a medium bowl, beat cream cheese and caramel sauce. Sprinkle gelatin over 2 tbsp water in a small glass bowl and let stand 5 minutes. Microwave 15 to 20 seconds until dissolved. Beat into cream cheese mixture. Whip 1 cup of the heavy cream to stiff peaks. Fold into cream cheese mixture. Spread onto brownie layer in pan and top with remaining layer, cut side down. Refrigerate 2 hours.

7. Whisk remaining 1/2 cup cream to stiff peaks. Use plastic to lift stacked brownie from pan. With serrated knife, cut into squares. Top each square with a dollop of whipped cream, some of the caramel sauce, chocolate sauce and caramel popcorn. Serve immediately.

NOTE: This is a recipe I got from a Family Circle Magazine last winter.