OLD FASHION BROWN SUGAR CANDY

Whenever I think about brown sugar candy I think about one of my favorite uncles.  He has been gone for years and I seldom saw him the last 20 or 30 years of his life.  He loved brown sugar fudge so anytime I make brown sugar candy I am reminded of him.  Sometimes I wonder what is better, the candy or the memories.

3/4 cup butter
3 cups packed light brown sugar
1 can (5-oz) evaporated milk
1 tsp vanilla extract
1 lb powdered sugar
1/2 cup chopped black walnuts*

Butter a 9-inch square pan or dish; set aside.

In a heavy saucepan bring the butter, brown sugar, and milk to a boil.  Cook over medium-low heat for 5 minutes, stirring often.  Remove from the heat and add the vanilla extract, powdered sugar, and walnuts.  Beat the mixture just until it begins to thicken.  Pour candy into the prepared pan or dish.  Let stand until cool; this candy sets-up quickly.  Cut into 36 squares and place on plate, in a candy dish or may be kept in an airtight container.

*If you do not have black walnuts or just don't like them, substitute English walnuts.

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DARK CHOCOLATE CREAM PIE

This is a recipe from an old Country Woman Magazine.

1 9-inch baked pie shell
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
3 cups milk
3-oz unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tbsp butter
1 1/2 tsp vanilla extract

In large saucepan, combine sugar, cornstarch and salt; stir in the milk and chocolate. Cook, stirring, over medium-high heat until thick and bubbly. Reduce heat and cook while stirring for another 2 minutes. Remove from heat.
Stir a small amount of the filling mixture into the egg yolks then return mixture to the pan while stirring constantly. Bring mixture to a gentle boil; cook, stirring for 2 more minutes. Remove from heat.
Gently stir the butter and vanilla extract into the filling. Transfer filling into the baked pie shell and cool on a wire rack.
Chill pie for three hours before cutting to serve.
To serve, dollop with whipped cream, if desired.
Option: Dark Chocolate Meringue Pie - After transferring the filling into the shell, cover with your favorite meringue and bake until meringue is lightly browned.

the file photo

BLUEBERRY CINNAMON BUNS

Ingredients

Dough:

• 4 1/2 cups all-purpose flour, divided
• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 teaspoon active dry yeast
• 1/2 tablespoon salt
• 1/2-2/3 teaspoon baking powder
• 1/3-1/2 teaspoon baking soda

Filling:

• 1 1/2 pints blueberries, divided
• 1/2 cup sugar, plus 2 tablespoons
• 1/2 cup water
• 4 tablespoons cinnamon
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

Directions

1. For the filling: combine 1 pint blueberries, 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Add water and lemon juice and stir frequently, until sauce thickens. Let cool.
2. In a small bowl, combine 1/2 pint blueberries with 2 tablespoons sugar, cinnamon and 2 tablespoons flour. Toss to coat well.
3. To make the dough: mix whole milk, oil and sugar in a pan over medium-high heat. Cook the mixture until almost boiling (150º F), then remove from heat and let cool until slightly warmer than lukewarm. About 45 minutes.
4. Add yeast and let sit, then pour in 4 cups flour and stir well. Cover and let sit 1 hour.
5. After 1 hour, add remaining 1/2 cup flour and baking powder, soda and salt, and mix together.
6. Divide the dough in half and roll out each half onto a lightly floured surface until they are each about 30x10-inches wide and very thinly spread.
7. Over each rectangle of dough, pour on blueberry sauce mixture, then sprinkle cinnamon blueberries over the top.
8. Picking up the long edge closest to you, gently roll the dough over itself and form a long log.
9. Using a sharp knife, cut the log into 3/4-1-inch thick pieces and place closely together in 1-2 greased baking dishes. Cover the rolls and let sit 30 minutes.
10. Preheat oven to 375º F.
11. Uncover and place rolls in oven and bake for 15-17 minutes.

Yield: 24 Buns

 Recipe adapted from Bean Town Baker

REESE GOOEY CAKE BARS

1 chocolate cake mix

1 egg
1/2 cup butter, softened
1 teaspoon vanilla extract
16 regular sized peanut butter cups, frozen and unwrapped
1/2 cup sweetened condensed milk
1/2 cup mini Reese's Pieces

Combine the cake mix, egg, butter, and vanilla in a mixing bowl. Beat until a soft dough forms. Press half the dough into an 8x8x2 baking dish that has been sprayed with nonstick spray.

Arrange the frozen peanut butter cups over the top of the dough. You may need to trim the edges of a few. Press the rest of the dough over the tops of the peanut butter cups evenly.

Drizzle the sweetened condensed milk over the top of the dough. Sprinkle with the Reese's Pieces. Bake at 350 degrees for 30-35 minutes. They will look very gooey and undone. Let the bars cool completely before cutting into 16 squares. Store in a sealed container on the counter.

NOTE: Make sure you freeze your peanut butter cups at least a few hours before you start to make these bars.

*Make sure you also let these bars set completely before cutting into them. They will appear very gooey and undone, but do not worry. They will set up.

Note: A friend sent me this recipe several years ago.

HUMMINGBIRD BUNDT CAKE

This is a great cake recipe I got from Southern Living around ten years ago. It is a great twist on the Southern favorite Hummingbird Cake.

Cake Batter

1 1/2 cups chopped pecans

3 cups all-purpose flour 

2 cups sugar 

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, lightly beaten 

1 3/4 cups mashed ripe bananas (about 4 large) 

1 (8-oz.) can crushed pineapple (do not drain) 

3/4 cup canola oil 

1 1/2 teaspoons vanilla extract

Glaze

4 ounces cream cheese, cubed and softened 

2 cups sifted powdered sugar 

1 teaspoon vanilla extract

1 to 2 Tbsp. milk 

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

BUTTERSCOTCH APPLE PIE WITH CANDIED BACON SPRINKLES

Wow! When I saw this several years ago, I knew I had to share it with you! I saw this on Pots and Pans.

Ingredients

•  Apples:
• 2 tablespoons butter
• 2 cups (2 large apples) baking apples, peeled and sliced
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon cinnamon
•  Butterscotch Custard:
• 2 eggs
• 3/4 cup dark brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 teaspoon vanilla
•  Candied Bacon Sprinkles:
• 1/3 cup sugar
• 8 strips bacon crisply cooked and crumbled
•  Pie:
• 1 unbaked pastry shell
• whipped cream

1. For Apples, melt butter in 10-inch skillet over medium heat; stir in apples. Cook and stir 5 minutes until apples begin to soften; stir in brown sugar and cinnamon; cook and stir 1 minute longer or until sugar has melted and clings to apples. Let cool at least 5 minutes.
2. Heat oven to 425°F. In medium bowl, beat eggs with wire whisk or electric mixer 1 to 2 minutes or until light yellow. Beat in brown sugar and flour until combined. Gradually whisk in half-and-half.
3. For the candied bacon, In medium skillet, heat 1/3 cup sugar over low heat without stirring until sugar begins to melt, 3 or 4 minutes. Swirl pan and stir until sugar begins to turn golden brown. Stir in 8 strips crisply cooked and crumbled bacon until coated in caramel. Remove from heat and spread on baking pan to cool; separate pieces by pulling apart with 2 forks. When cool, break apart large pieces that have stuck together.
4. Place apple mixture in pastry shell; pour custard mixture over apples. Bake 10 minutes; reduce heat to 325°F and bake until custard is set, about 40 to 50 minutes. Cool before serving. Serve with Whipped Cream and Candied Bacon. Refrigerate leftovers.

White Chocolate-Almond Blondies

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2/3 cup butter or margarine

1 1/2 tsp instant coffee granules

2 cups firmly packed brown sugar

2 large eggs, lightly beaten

1 cup whole natural almonds, coarsely chopped and toasted 

1 cup (6-oz) white chocolate morsels

Combine flour, baking powder, and salt in a bowl; set aside.

Melt butter in a large saucepan over medium-low heat. Add coffee granules, stirring until dissolved. Remove from heat. Add brown sugar and eggs; stir well. Gradually stir in the flour mixture. Add almonds and white chocolate morsels, stirring well.

Spread batter in a lightly greased 13" x 9" x 2" pan. Bake at 350 degrees 30 minutes. Cool completely in pan on a wire rack. Cut into 30 squares.

From Christmas with SL 1998

SWEET POTATO BREAD PUDDING WITH VANILLA SAUCE

A friend sent me this recipe to share with you readers.

• 5 cups torn French bread pieces
• 1 sweet potato
• 3 eggs
• 2 cups milk
• 1 cup mini marshmallows
• 1/2 cup chopped pecans, divided
• 1 tsp. pumpkin pie spice
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• pinch of salt
• Vanilla Sauce
• 7 oz sweetened condensed milk
• 1 tsp. milk
• 1 tsp. lemon juice
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. vanilla extract

Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

Peel potato and place in a large bowl. Smash using a potato masher until smooth.

Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.

Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.

Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

Bake for 55 minutes at 325 degrees.

Vanilla Sauce: Whisk together all ingredients in a small bowl. Pour over warm bread pudding.

GLUTEN-FREE SAUCEPAN BROWNIES

I do not cook gluten-free as it works against my health issues. However, I know some of you do and here is a recipe from The Cake Doctor that you might enjoy.

• Vegetable oil spray, for misting the baking pan
• 1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
• 8 tablespoons (1 stick) unsalted butter
• 1/4 cup unsweetened cocoa powder (see Note)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist an 8-inch square baking pan with vegetable oil spray, then dust it with cornstarch. Set the baking pan aside.
2. Place the butter in a medium-size saucepan over low heat and stir until melted. Add the cocoa powder and stir until thickened and smooth, about 15 to 20 seconds. Remove the pan from the heat and stir in the brown sugar, granulated sugar, and vanilla until smooth. Break the eggs into the pan and stir to combine well. Add the 1/4 cup of cornstarch and the salt and stir until the batter is smooth. Fold in the chocolate chips.
3. Pour the batter into the prepared baking pan and place the pan in the oven. Bake the brownies until the edges are firm, the top is shiny, and the center is just set, 25 to 30 minutes. If you like your brownies gooey, bake them for 25 minutes and if you like them more chewy, bake them for 30 minutes.
4. Remove the baking pan from the oven and let the brownies cool for 1 hour before slicing them into 1-inch squares, if desired. (Some people eat them straight from the pan!) Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days.

OH MY! CHOCOLATE-CARAMEL-PECAN PIE

1 1/2 cups pecan halves and pieces

1 (14.1-oz.) package refrigerated piecrusts 

1 cup semisweet chocolate morsels

1/2 cup whipping cream, divided

1 (8-oz.) package cream cheese, softened 

1 cup sugar, divided 

1 large egg 

28 caramels

1/4 cup butter 

2 large eggs 

1 teaspoon vanilla extract

1/4 teaspoon salt 

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.

2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.

3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.

6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.

7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

This is a Southern Living recipe a few years ago.

LUCIOUS STRAWBERRY PIE

This is my favorite strawberry pie recipe.  I have been making these pies since I was a teenager.  They are also favorites with all my children and grandchildren.  Every where I have ever taken these pies, they have received rave reviews.

2 9-inch baked pie shells
1 1/2 cups sugar
5 tbsp cornstarch
2 small (4-serving size) pkg strawberry Jell-O
2 1/2 cups boiling water
2 pints fresh strawberries, washed, stemmed, halved if very large
whipped cream for garnish

In a heavy-duty saucepan cook the sugar, cornstarch, water, and Jell-O over medium-high heat until bubbly and thick.  When filling is cooked enough it will turn from a thick look to a clear look.  Allow to cool partially.  While filling cools, arrange the berries evenly in the two baked pie shells.  Slowly pour the filling over the strawberries.  Allow to cool completely or refrigerate for about an hour.

Serve with whipped cream.

HONEY BUN CAKE

1 box yellow cake mix (2-layer size)

3/4 cup oil
4 large eggs
1 carton (8-oz) sour cream
1 cup brown sugar
1 tbsp ground cinnamon
2 cups powdered sugar
4 tbsp milk
1 tbsp vanilla extract

Preheat oven to 325 degrees.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
In a mixing bowl beat the cake mix, oil, eggs, and sour cream by hand for 50 strokes. Pour half the batter into the baking pan.
In a small bowl, combine the brown sugar and cinnamon; spread over the batter in the pan. Pour remaining half of the batter over the sugar/cinnamon layer. Using a knife, make swirls in the cake.
Bake at 325 degrees for approximately 40 minutes until a wooden toothpick inserted in the center comes out clean.
In a bowl combine the powdered sugar, milk, and vanilla extract. Spread over the warm cake.

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RAISED DOUGHNUTS

This is a recipe from my old-fashion recipe collection. 

1 cup scalded milk

2/3 cup sugar
3 tbsp shortening
1 tsp salt
1 pkg dry yeast
2 tbsp lukewarm water
approx 5 cups all-purpose flour
2 eggs, well beaten
1 tsp nutmeg
powdered sugar

In a mixing bowl mix the sugar, milk, shortening, and salt and cool to lukewarm.

Dissolve the yeast in the lukewarm water and stir into the milk mixture. Add two cups of the flour and mix well. Set in a warm place to rise until light.

Add the eggs, nutmeg, and enough of the remaining flour to make a soft dough. Cover and let rise until doubled in bulk. Knead until elastic. Lightly flour a board for rolling out and roll out dough to 1/2-inch thick. Cut with a doughnut cutter. Cover and let set until doubled in bulk.

Heat fat in a deep fryer or deep pan and cook until puffy and brown. Turn and brown on the other side. Remove from the fat and drain on paper towels. Sprinkle with the powdered sugar while still warm.

Yield: about 2 1/2 dozen doughnuts.

Note: File Photo