HERSHEY BAR TUBE CAKE

1 (10-oz) Hershey Chocolate Bar

1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk
1/2 tsp baking soda
2 1/2 cups cake flour
1 (5.5-oz) can Hershey chocolate syrup
1 tsp vanilla extract
powdered sugar

Melt the chocolate bar in the top of a double boiler over hot water.

In a large mixing bowl, cream the butter and sugar together; add eggs, one at a time, beating well after each.

Stir the baking soda into the buttermilk.

Alternately add the buttermilk and the flour into the creamed mixture. Add the melted chocolate, chocolate syrup, and vanilla extract.

Pour batter into a greased and floured 10-inch tube pan (not a Bundt pan) and bake at 350 degrees for 70 minutes or until a wooden toothpick inserted in center comes out clean.

Cool cake and remove from pan. Dust with powdered sugar.

APPLE-PECAN-CARROT CAKE FROM SOUTHERN LIVING

When I saw this in a quite old Southern Living magazine I knew I needed to add it to this blog! Sure does look good to this diabetic. I will work on it and see if I can make me a diabetic version but you can enjoy the real thing!

• 2 1/3 cups finely chopped lightly toasted pecans, divided
• 2 cups all-purpose flour 
• 2 teaspoons baking soda
• 2 teaspoons apple pie spice
• 1/2 teaspoon table salt
• 3 large eggs, lightly beaten 
• 2 cups sugar
• 3/4 cup vegetable oil 
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups peeled and grated Granny Smith apples
• 1 1/2 cups grated carrots 
• 2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce (recipe below)
• Mascarpone Frosting (recipe below)
•  Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
• Stir together flour and next 3 ingredients.
• Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
• Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
• Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

CARAMEL APPLE CIDER SAUCE

• 1 cup apple cider
• 1 cup firmly packed light brown sugar
• 1/2 cup butter 
• 1/4 cup whipping cream
• Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

MARSCAPONE FROSTING

• 1 (8-oz.) container mascarpone cheese
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

MISS MARTHA'S CHOCOLATE CHEESE CAKE

This recipe is from a central Arkansas Bed and Breakfast.

Crust:

1 cup crushed chocolate or vanilla wafer crumbs

3 tbsp sugar

3 tbsp butter, melted

Preheat oven to 350 degrees.

Combine cookie crumbs, butter and sugar. Press onto the greased bottom of a 9-inch springform pan and set aside.

Fillling:

2 cups semi-sweet chocolate chips

16-oz cream cheese, softened

3/4 cup sugar

2 tbsp flour

2 eggs

1 tsp vanilla

Melt chips and set aside. Beat cream cheese and sugar until smooth. Add the flour; beat well. Add eggs, vanilla, and melted chocolate; stir until blended. Pour filling over the crust. Bake at 350 degrees 40 to 45 minutes. Allow to cool then chill overnight. When serving garnish with fresh strawberries or chocolate shavings. Keep cheesecake refrigerated.

AMISH MILLION-DOLLAR FUDGE

 4 1/2 cups white sugar

1 can evaporated milk

2 (9-oz) Hershey's chocolate bars with almonds, broken up

12-oz chocolate chips

1/2 jar marshmallow creme

Stir together milk and sugar in a heavy pan. Bring to a boil and stir constantly for 7 minutes over medium heat. Stir in the remaining ingredients. Stir until dissolved and creamy. Pour onto wx paper. Cool completely. Cut into squares.

THE PIONEER WOMAN'S HOMEMADE FRAPPUCCINO

Since 9/29 is National Coffee Day I am sharing a recipe from Ree Drummond, The Pioneer Woman. You may want to give this a try on Wednesday.

Ingredients

• 12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
• 8 ounces, fluid Whole Milk (more To Taste)
• 1/3 cup Sweetened, Condensed Milk
• 1 teaspoon Vanilla Extract
• 1/4 cup Chocolate Syrup
• 1/2 cup Semi-sweet Chocolate Chips (more If Desired!)
•  Whipped Cream
• 1/4 cup Half-and-half (optional)

Preparation Instructions

To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

PEANUT BUTTER PRETZEL TART WITH CARAMEL DRIZZLE

 This is a recipe I got from an old Rachel Ray magazine back in 2011 I believe.

• 2 cups broken salted pretzel sticks

• 1/2 cup brown sugar

• 3/8 teaspoon salt

• 1 stick (4 ounces) plus 3 tablespoons unsalted butter--6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled

• 4 ounces cream cheese, softened

• 1/2 cup peanut butter

• 1 1/4 cups heavy cream, chilled

• 1 teaspoon pure vanilla extract

• 1/2 cup granulated sugar

1. Preheat the oven to 350 degrees . Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl, then stir in the melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
2. Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in the remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tart shell. Cover with plastic wrap, then refrigerate until firm, at least 3 hours.
3. In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.

BUTTERFINGER COOKIE BARS

1 package dark chocolate cake mix (regular size)

• 1 cup all-purpose flour

• 1 package (3.9 ounces) instant chocolate pudding mix

1 tablespoon baking cocoa

• 
  

1/2 cup 2% milk

• 1/3 cup canola oil

1/3 cup butter, melted

• 2 eggs

6 Butterfinger candy bars (2.1 ounces each), divided

• 1-1/2 cups chunky peanut butter

1 teaspoon vanilla extract

1-1/2 cups semisweet chocolate chips, divided

Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes.
Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. 
Yield: 3 dozen.

                   toh recipe and photo

CRANBERRY SUPREME DESSERT

 1 lb fresh cranberries

3 cups mini marshmallows

1 cup chopped apples with the skin on

3/4 cup sugar

3/4 cup white raisins

1 cup chopped pecans

4 small cartons whipping cream

Wash berries and drain well; place in food processor and grind. Combine berries, marshmallows and sugar; cover and refrigerate overnight, stirring occasionally.

Next morning add the apples, raisins, and pecans.

In a large bowl, whip the whipping cream until stiff; fold into the berry mixture. Cover and keep refrigerated until serving time.

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CHOCOLATE-COVERED CHERRY CAKE

 1 pkg (2-layer) chocolate cake mix

1 can cherry pie filling

2 large eggs

1 tsp almond extract

Preheat oven to 350 degrees.

Lightly spray a 9 x 13-inch pan with nonstick cooking spray; set aside.

Place all ingredients in a large mixing bowl and beat with electric mixer on medium speed for 2 to 3 minutes. Scrape down sides occasionally. Batter should be well blended but thick. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes until a wooden toothpick comes out clean. Remove from oven and allow to cool.

Make the following chocolate glaze to put over cooled cake.

Chocolate Glaze:

1 cup sugar

6 tbsp butter

1/3 cup milk

1 pkg (6-oz) semisweet chocolate chips

In a small saucepan, combine the sugar, butter and milk. Cook over medium-low heat, stirring occasionally, until mixture comes to a boil. Boil for 1 minute. Remove from the heat and stir in the chocolate chips. When chips have completely melted with mixture smooth, pour over the cake covering the entire surface.

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SPICY BLUEBERRY-CITRUS MARMALADE

Note: This is a recipe I got from Southern Living almost twenty years ago. It is very tasty and is even good served with some meats and over ice cream.

1 orange
1 lemon
1 lime
2 cups water
1/2 tsp dried curshed red pepper
2 cups fresh blueberries*
2 cups sugar

Cut citrus rinds into small strips; set aside.

Squeeze juice and pulp from the citrus fruit into a bowl; set aside.

In a saucepan, bring the citrus rind strips, water, and red pepper to a boil. over pan, reduce heat, and simmer 25 to 30 minutes until the rinds are very tender (my note: and water is practically gone).

Add berries, sugar, pulp and juice to the pan. Bring to a full rolling boil and boil uncovered while stirring often for 15 minutes or until gel forms.  Remove from heat and skim off foam.

Pour the hot mixture immediately into hot jars, filling to 1/4 inch from top. Remove any air bubbles and wipe jar rims clean. Cover at once with metal lids and screw on the lid bands.

Process jars in a boiling water bath for 10 minutes.

*Note: You may use 2 cups frozen blueberries that have been thawed and drained, if desired.

Yield: 5 (1/2 pint) jars.

Note: This is the Southern Living picture I saved.

WILTON'S BUTTERCREAM ICING

Wilton is famous for cake decorating classes and products. Both of my girls took cake decorating classes when they were just kids. Today I came across this old flyer with the Wilton buttercream recipe.

COCONUT CHOCOLATE BARS

A friend recommended these bars from Chef-in-Training. I haven't tried them but they sure do look good!

• 1 box Devils Food Cake Mix, dry
• ⅓ cup butter, softened, NOT melted
• 1 large egg, slightly beaten
• 1 (14 oz) can sweetened condensed milk
• 1 large egg
• ½ tsp. vanilla
• 1½ cups sweetened coconut, divided
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips

1. In a large bowl, combine cake mix, butter and slightly beaten egg. Mix until crumbly but crumbs stick together.
2. Press batter on the bottom of a ungreased 9x13 baking pan.
3. In a medium bowl, combine sweetened condensed milk, egg and vanilla. Beat for 3 minutes.
4. After beating sweetened condensed mixture, stir in 1 cup coconut, chopped pecans and chocolate chips until evenly mixed.
5. Spread evenly over cake mixture.
6. Sprinkle the top with remaining ½ cup of coconut.
7. Bake at 350 degrees F for 25-30 minutes on center rack of oven.
8. When done, remove pan from oven and allow to cool completely before cutting.

FILE PHOTO

GLUTEN-FREE DOUBLE CHOCOLATE-PEANUT BUTTER PUDDING PIE

3 cups Chocolate or Rice Chex cereal, finely crushed

5 tbsp butter, melted
12 oz semisweet baking chocolate, chopped + more for chocolate shavings
1 1/2 tbsp unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg + 2 egg yolks
6 tbsp whipping cream + 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

In a small bowl, stir together cereal and melted butter; press in bottom and up sides of an ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes.

Heat oven to 350 degrees.
Bake crust for 15 minutes. Sprinkle with 1/3 of the chopped chocolate.

Meanwhile, in a large heatproof bowl, mix the cocoa and the remaining chopped chocolate; set aside.

In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until almost boiling.

In a medium heatproof bowl, beat the sugar, egg and egg yolks with a whisk until a pale yellow in color. Slowly beat in half of the hot half-and-half, then pour egg mixture into the saucepan. Reduce the heat to medium and heat mixture just to boiling.  Cook, beating with whisk, about 1 minute or until thickened. Pour through a sieve into the cocoa/chocolate mixture; beat with whisk until smooth. Pour into the crust and refrigerate for 30 minutes.

Wipe out the saucepan and add the 6 tablespoons of whipping cream. Heat to boiling over medium-high heat.

Place the vanilla chips and peanut butter in a medium heatproof bowl and pour the hot cream on top. Let stand until melted, about 2 minutes. Beat with a whisk until mixture is smooth. Spread evenly over chilled pie; refrigerate until firm, about 1 1/2 hours.

To serve, top with whipped cream and chocolate shaving for garnish.

FILE PHOTO

RED VELVET-WHITE CHOCOLATE CHEESECAKE

This is a beautiful cake recipe I got in 2013 from a Southern Living Magazine. It was in the Christmas edition and does make a beautiful holiday cake. It is also perfect for any occasion where a gorgeous cake is called for.

• CHEESECAKE LAYERS:
• 2 (8-in.) round disposable aluminum foil cake pans
• 1 (12-oz.) package white chocolate morsels 
• 5 (8-oz.) packages cream cheese, softened 
• 1 cup granulated sugar
• 2 large eggs 
• 1 tablespoon vanilla extract
• RED VELVET LAYERS:
• 1 cup butter, softened 
• 2 1/2 cups granulated sugar
• 6 large eggs 3 cups all-purpose flour 
• 3 tablespoons unsweetened cocoa
• 1/4 teaspoon baking soda
• 1 (8-oz.) container sour cream 
• 2 teaspoons vanilla extract
• 2 (1-oz.) bottles red liquid food coloring
• 3 (8-in.) round disposable aluminum foil cake pans
• White Chocolate Frosting:
• 2 (4-oz.) white chocolate baking bars, chopped
• 1/2 cup boiling water 
• 1 cup butter, softened 
•  (32-oz.) package powdered sugar, sifted
• 1/8 teaspoon table salt
• GARNISHES:
• Store-bought coconut candies
• 
  
• 1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• 2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
• 3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
• 4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
• 5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
• 6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
• 7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
• 8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
• 9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
• 10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

MY FAVORITE CHILDHOOD DIVINITY

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

This is a file photo but it looks exactly like I remember.

GERMAN CHOCOLATE CAKE COOKIES

1 box German chocolate cake mix

1 cup semisweet chocolate pieces
1/2 cup raw oats
1/2 cup raisins
1/2 cup canola oil
2 eggs, slightly beaten

Preheat oven to 350 degrees.

In a large mixing bowl combine the cake mix, chocolate pieces, oats, raisins, oil, and eggs until well blended.

Drop cookie dough onto ungreased cookie sheets by rounded teaspoonfuls.  Place cookies about 2-inches apart

Bake cookies for 7 to 9 minutes at 350 degrees or until the cookies are set.  Cool on cookie sheet for 1 minute.  Remove from baking sheets to wire racks to cool completely.

Yield: 5 to 6 dozen cookies.

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CHOCOLATE SNACK BARS

This is an old newspaper clipping of a recipe from Hershey's. Their recipes are always good especially if you like chocolate!

PUMPKIN, CARAMEL AND PECAN CHEESECAKE

I love this type of recipe. When I saw this recipe from Kraft Foods several years ago I knew I had to add it to this blog!

1/2

cup  chopped PLANTERS Pecans, divided

38

 gingersnaps, finely crushed (about 1-1/2 cups)

1/4

cup  butter or margarine, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

cup  sugar

1

can  (15 oz.) pumpkin

1

Tbsp.  pumpkin pie spice

1

tsp.  vanilla

4

 eggs

25

 KRAFT Caramels

1/4

cup  milk

1

cup  whipping cream, whipped

HEAT oven to 325°F.

CHOP 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.