CITRUS BERRY SHORTCAKE

1 1/3 cups all-purpose flour

1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
1/4 cup butter, melted
1 egg
1 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla extract
1 cup sliced fresh strawberries

Preheat oven to 350 degrees.
Line the bottom of a greased 9-inch round baking pan with parchment paper; grease paper; set aside.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, whisk buttermilk, butter, egg, orange juice, orange peel and vanilla extract; stir into the flour mixture just until moistened. Fold in the strawberries. Transfer to the prepared baking pan.

Bake at 350 degrees for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Remove the paper from the cake before it cools.

Topping:
1 1/2 cups sliced fresh strawberries
1 tbsp lemon juice
1 tsp sugar
2 cups frozen whipped topping, thawed
2 tsp orange liqueur or orange juice

In a small bowl, toss strawberries with the lemon juice and sugar. Refrigerate until ready to serve.

In a separate bowl, mix the whipped topping and liqueur or juice; spread over the cake. Drain the berries and arrange over the top.

WHITE VELVET CAKE AND TOPPING

This is an old 1950-60s recipe from my hometown in Southern Indiana.  After a local resident called this recipe in to a local radio show, she was so inundated with requests for the recipe that she sent it to the newspaper to share it with everyone.

1/2 cup shortening
1 1/2 cups sugar
1/4 tsp almond extract
1 1/2 tsp vanilla extract
3 egg whites, do not beat
2 1/2 cups cake flour
1 tsp salt
1 tbs double acting baking powder
1 cup milk

Cream the shortening and sugar together; add almond extract, vanilla extract, and egg whites.  Beat by hand (DO NOT USE ELECTRIC MIXER) for about 4 to 5 minutes. 

Sift the flour, salt, and baking powder together into the egg mixture; add milk and beat for 2 minutes on the medium speed of an electric mixer. 

Pour the batter into 2-8-inch round cake pans and bake in a moderate 350-degree oven for 30 minutes.

TOPPING:
3 tbs flour
pinch of salt
1 cup milk

Cook and set aside until cool.  Cream 1 cup shortening and 1 cup sugar.  Add 1 tsp vanilla.  Add a little at a time to the cooled mixture.  Beat, beat, beat, at least 20 minutes with a mixer.

Note:  This recipe does not mention preparing the cake pans.  They should be greased and lightly dusted.

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HOMEMADE CHOCOLATE PIE FILLING

1/2 cup cocoa powder

1 1/8 cup granulated sugar
1/3 cup cornstarch
1 tsp salt
3 cups milk
3 tbsp butter
1 1/2 tsp vanilla extract
9-inch baked pie shell

Mix the cocoa, sugar, cornstarch and salt in a medium saucepan. Slowly pour the milk into the cocoa mixture whisking until smooth. Bring to a boil over medium-high heat, whisking constantly. Boil 1 minute then remove from heat. Whisk in the vanilla and butter. Pour into the prepared pie shell.

Cover pie with plastic wrap and chill at least 4 hours.

Before serving, top with sweetened whipped cream or frozen whipped topping that has been thawed.

Sprinkle with chocolate shavings for garnish, if desired.

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CHOCOLATE CHIP TREASURE COOKIES

1 1/2 cups graham cracker crumbs

1/2 cup all-purpose flour 

2 tsp baking powder

1 can (14-oz) sweetened condensed milk

1/2 cup butter, softened

1 can (3 1/2-oz) flaked coconut (1 1/3 cups)

1 pkg (12-oz or 2 cups) chocolate chips

1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. 

In a small bowl, mix graham cracker crumbs, flour and baking powder.

In a large mixer bowl, beat milk and butter until smooth. Add the graham cracker mixture, mix well. Stir in the coconut, chocolate chips and nuts.

Drop dough by tablespoons onto ungreased or parchment lined cookie sheets. Bake 8 to 9 minutes or until lightly browned. 

Yield: 3 dozen cookies. May be stored, loosely covered, at room temperature.

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BERRY APPLE CRUMBLE

8 to 10 tart apples, peeled and sliced

2 tbsp cornstarch
1 can (12-oz) frozen apple juice concentrate, thawed
2 tbsp butter
1 tsp ground cinnamon
1 tsp lemon juice
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries

TOPPING:
2 cups quick oats
1/2 cup white whole-wheat flour
1/2 cup chopped walnuts
1/3 cup canola or coconut oil
1/3 cup maple syrup

Preheat oven to 350 degrees.

Place apples in a greased 13 X 9 X 2-inch baking pan or dish; set aside.

Combine the cornstarch and apple juice in a saucepan; bring to a boil and cook, stirring, approximately 2 minutes until thickened. Add the butter, cinnamon and lemon juice to the mixture; pour over the apples.

Sprinkle the berries overall. (Save 4 or 5 berries for garnish, if desired.)

To make the topping, combine the oats, flour, and walnuts in a bowl. When well combined, stir in the oil and syrup. Sprinkle the mixture over the berries.

Bake at 350 degrees for 40 to 45 minutes until bubbly and topping is golden brown.

Yield: 10-12 servings.

Source: 1999 Country Woman Magazine

PEANUT BUTTER BROWNIES

1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1/3

cup packed brown sugar

1/3

cup crunchy peanut butter

1

egg

Peanut Butter Frosting

2/3

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

1/4

cup peanut butter

1

to 2 teaspoons milk

Preheat oven to 325 degrees.

Grease bottom only of a 9-inch square pan; set aside.

Make brownie batter as directed on the box; spread 3/4 of batter in the prepared pan. Set remaining batter aside.

In a small mixing bowl, mix the brown sugar, peanut butter and egg. Spoon mixture by tablespoonfuls evenly over the brownie batter. Top with random tablespoonfuls of the remaining brownie batter. Cut through batter several times with a knife for a marbled effect.

Bake at 325 degrees 40 to 45 minutes or until a wooden toothpick inserted toward the center comes out clean or almost clean. Do not overbake. Allow to cool completely.

In a medium bowl, mix the frosting ingredients together using a large spoon or silicone spatula until smooth and spreadable. Spread frosting over the cooled brownies.

To serve, cut into 5 rows by 4 rows. Store leftovers in a tightly covered container.

Source: Betty Crocker

Old Fashioned Apple Butter

If you are a regular on this blog you know I grew up in the Southern Indiana countryside where we raised large gardens and our own beef, pork, and chickens.  My grandparents, who lived next door, had a small apple orchard. I can vividly remember picking up apples and the delicious aromas as grandma turned them into homemade apple butter.  I loved eating that apple butter all winter long on toast, biscuits, etc.  This was not grandma's recipe but one from another lady on over in the country.  Grandma never used a recipe saying hers was in her head.

Cook on top of stove:
1/2 bushel apples, any variety except red delicious, washed and cored but not peeled
1 gallon or more of sweet cider
When tender, run through a food mill or colander.
Cook in large pan, in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.
Add:
1 1/2 cups cinnamon red hots that are dissolved in 2 1/2 cups hot water
Add:
3 cups light brown sugar
1 cup white sugar
4 to 6 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon salt
Return to over, simmer, stirring occasionally, until desired consistency to can in sterilized jars, seal.

Make about 12 quarts.

Note: File Photo

FRESH APPLE POUND CAKE

1 cup shortening

2 cups sugar
4 large or 5 medium-size eggs
2 tsp vanilla
1 tsp butter flavoring
3 cups all-purpose flour
1 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 tsp baking soda
3/4 cup buttermilk
1 cup apples, peeled and finely chopped or grated
1/2 cup chopped pecans

Preheat oven to 325 degrees.
Grease well and flour a 10-inch bundt pan; set aside.

Cream the shortening and sugar; add eggs one at a time. Add the flavorings and mix well.

Sift flour, spices, salt and baking soda together; add to the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Fold the apples and pecans into the batter and blend well.

Pour batter into a 10-inch well-greased and floured bundt pan. Bake at 325 degrees for about 1 hour and 20 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake! Remove cake from pan while still hot and brush on icing with a pastry brush, covering top and sides.

ICING:
1 cup granulated sugar
1/2 cup water
1 tbsp butter
1/4 cup apples, peeled, crushed or grated
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 tsp cinnamon

Combine all ingredients in a saucepan; bring to a boil slowly, stirring constantly. Boil 1 1/2 minutes then allow to set for 2 minutes. Brush over top and sides of cake.

Note: File Photo

STRAWBERRY OMBRE CAKE

Note: This is a recipe from Land O Lakes® 2013, thus it uses their name brands.

1 pkg (16-oz) fresh strawberries*, washed and hulled
1 (2-layer size) white cake mix
1/4 cup Land O Lakes®  butter, melted
3 Land O Lakes®  eggs, whites only
3 tbsp water
Red food coloring

Frosting:
1/2 cup Land O Lakes® butter, softened
1 pkg (8-oz) cream cheese, softened
6 cups powdered sugar

Additional strawberries for garnish, if desired

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated. 

*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.

Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside. 

Place strawberries into 5-cup blender container. Cover; blend until smooth.

Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed. 

Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan. 

Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.  Clean pans; grease and lightly flour pans.

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated. 

*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.

FLEISCHMANN'S CARAMEL PECAN ROLLS

This recipe came with an eight-cent-off coupon.  The coupon expiration date was December 31, 1963, so that gives you some idea how old this recipe is.  I enlarged the picture so you can read the ingredients.  Here are the instructions since I thought they would be too hard to read from a picture.

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.)  Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle.  Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves.  Pour into greased oblong pan, 13x9 1/2x2".  Combine 1/2 cup sugar and cinnamon.  On floured board, roll dough into 15x9" oblong.  Spread with melted margarine and sprinkle with sugar-cinnamon mixture.  Roll up tightly, beginning at wide side.  Seal edge well.  Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.

TOASTED MARSHMALLOW MILKSHAKE

8 large marshmallows

1 pint vanilla ice cream
1/4 cup milk
1 tsp vanilla extract
Pinch of salt

Place marshmallows on a piece of aluminum foil and broil, turning, until browned.

Blend ice cream, milk, vanilla, salt and 6 of the marshmallows until of milkshake consistency.

Pour contents into two glasses and top each with one of the remaining marshmallows.

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SWEET TEA AND LEMONADE CAKE AND FROSTING

1 1/2 cups boiling water 

3 family-size tea bags 

1 cup butter, softened 

2 cups granulated sugar 

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature

3 1/2 cups cake flour

2 teaspoons baking powder

3/4 teaspoon table salt 

1/4 teaspoon baking soda

1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.

2. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.

3. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on cake.

Note: We tested with Luzianne Iced Tea tea bags.

LEMONADE FROSTING:

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

1/4 cup butter, softened 

6 cups powdered sugar

1 tablespoon lemon zest 

3 tablespoons fresh lemon juice 

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.

Source of recipe and photo: Old Southern Living Magazine

Source: Southern Living Magazine

MARSHMALLOW PIE MERINGUE

3 egg whites

1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup sugar
1 jar (7-oz) marshmallow creme

Beat egg whites, vanilla, and salt with an electric mixer at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form.

Beat a fourth of the marshmallow creme into the egg white mixture, repeat 3 more times with the remaining creme, until smooth. Spread meringue over cooled pie.

Bake at 400 degrees 6 to 7 minutes until meringue is lightly browned.

Enough for 1 9-inch pie.

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BUTTERY STREUSEL COFFEE CAKE

1/2 cup butter, softened

1 pkg (8-oz) cream cheese, softened
1 1/4 cups sugar
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
crumb topping (recipe follows)

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

Beat butter and cream cheese together, with an electric mixer at medium speed, until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow disappears.

Sift together the flour, baking powder, baking soda, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the extracts.

Pour batter into the prepared baking pan and sprinkle the following crumb topping over the top before baking at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool 20 minutes before cutting to serve.

CRUMB TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup coarsely chopped pecans
1/4 cup butter

In a bowl, combine the flour, sugar, and pecans. Using a pastry blender or a fork, cut in the butter until mixture resembles small peas. Sprinkle over top of the unbaked cake.

Note: This coffee cake is perfect for breakfast, brunch, or dessert.

Source: An old Southern Living recipe.