BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE

 

2 cups all-purpose flour

1 1/2 tsp baking powder
1/2 tsp salt
1 pkg (12-oz) butterscotch morsels, divided
3/4 cup butter, softened
2 cans (8-oz each) sliced pineapple, drained; reserve 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a 10-inch iron skillet, over low heat, combine 1 cup of the butterscotch morsels and 1/4 cup of the butter. Stir until the morsels are melted and the mixture is smooth. Remove from the heat.

Arrange the pineapple and maraschino cherries in the skillet, placing a cherry inside the center of each of the pineapple slices.

In a large bowl, combine the sugar, remaining 1/2 cup butter and the eggs; beat until creamy. Gradually add the flour mixture alternately with the 3/4 cup of pineapple juice.

Stir the remaining butterscotch morsels into the batter. Pour gently over the pineapple slices.

Bake at 350 degrees 35 to 40 minutes. Remove from oven and immediately invert onto a serving plate.

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CHOCOLATE PEANUT BUTTER CHEWIES

 

1 pkg (12-oz) semi-sweet chocolate morsels

2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 pkg (12-oz) peanut butter morsels

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper*; set aside.

Melt the chocolate morsels over hot, not boiling, water (or in the microwave), stirring until smooth. Remove from the heat; set aside.

In a small bowl, combine the flour, baking soda and salt; set aside.

In a large bowl, combine the butter and sugars; beat until creamy. Beat in the eggs and melted chocolate. Gradually add in the flour mixture and beat until blended. Stir in the peanut butter morsels.

Drop the cookie dough by round tablespoonfuls onto the prepared cookie sheets. Bake at 350 degrees 8 to 10 minutes. Let stand on cookie sheets 2 minutes before removing to wire racks to cool completely.

Yield: Approximately 3 dozen cookies.

*If you do not have parchment paper, bake on ungreased cookie sheets.

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SAMOA POUND CAKE

 

4 sticks butter

3 cups granulated sugar

6 eggs
1 tsp vanilla extract
3/4 cup milk
4 cups all-purpose flour
1/2 cup cocoa powder
1 cup semisweet chocolate chips
1/3 cup shredded coconut
1/4 cup caramel sauce

Preheat oven to 300 degrees.

In a large mixing bowl, using an electric mixer, beat the butter about 3 to 4 minutes or until light and creamy. Add the sugar, beating until fully incorporated, about 2 to 3 minutes. Add eggs, vanilla, and milk; beat until combined.

Lower mixer speed to low and gradually beat in the flour. Scrape down sides of the bowl with a rubber spatula; stir in cocoa powder. Fold in the chocolate chips.

Bake at 300 degrees according to pan size as follows:

Four greased mini loaf pans - 20 to 25 minutes the top with the coconut. Bake until a wooden toothpick inserted in the centers comes out mostly clean (crumbs okay but no gooey batter). This should take about an additional 20 minutes.

One greased full-size loaf pan: Bake 40 minutes then top with coconut and bake another 30 to 35 minutes until the toothpick test above if okay.

Cool cake/s on a wire rack 15 to 20 minutes before removing from the pan/s. Drizzle with the caramel sauce before slicing to serve.

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FROZEN BANANA SPLIT SUPREME

3/4 cup butter, divided
2 cups powdered sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 Oreos, crushed
3 to 4 medium firm bananas, sliced
2 quarts vanilla ice cream, softened, divided
1 can (20-oz) crushed pineapple, drained
1 jar (10-oz) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

Combine 1/2 cup butter, powdered sugar, milk and chocolate chips in a saucepan. Bring mixture to a boil over medium heat and boil, stirring, for 8 minutes. Remove from heat and cool completely.

Melt the remaining butter and toss with the cookie crumbs. Press into a greased 9 x 13-inch baking pan. Freeze for 15 minutes.

Arrange banana slices over the crust; spread with 1 quart of the ice cream. Top with 1 cup of the chocolate sauce and freeze for 1 hour. Refrigerate remaining chocolate sauce.

Spread the remaining ice cream over the dessert; top with the pineapple, cherries, and pecans. Cover and freeze several hours or overnight.

Remove from the freezer 10 minutes before serving. Reheat chocolate sauce. Cut the dessert into squares and serve with the chocolate sauce and whipped topping, if desired.

Yield: 12-15 servings

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APPLE SPICE CAKE TRIFLE

1 box (2-layer size) spice cake mix
1 1/4 cups cinnamon applesauce
3 large eggs
1/3 cup olive or canola oil
1 can (21-oz) apple pie filling
1 tbsp butter
7 tsp ground cinnamon, divided
3 cups cold milk
1 pkg (5.1-oz) instant vanilla pudding mix
1 envelope whipped topping mix
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup toffee bits

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

In a large mixer bowl, combine cake mix, applesauce, eggs, and oil; beat on medium speed for 2 minutes.
Pour batter into the prepared baking pan and bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.

In a saucepan, heat the pie filling, butter and 1 teaspoon of the cinnamon until the butter is melted; stir to blend well. Set aside to cool.

In a mixing bowl, combine the milk, pudding mix, topping mix and the remaining 6 teaspoons of cinnamon; beat on high speed until thickened, about 5 minutes. Let stand for 5 minutes.

Spread a third of the thawed whipped topping in the bottom of a 6-quart bowl. Cut the cake into cubes and place half over the topping. Top with half the apple pie mixture, 1/2 the walnuts and half the pudding mixture. Repeat the layers ending with the remaining topping. Sprinkle the toffee bits over the top.

Cover and chill for at least 2 hours before serving.

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GLUTEN-FREE BANANA LOAF

This recipe was given to me by a friend. I believe she got it from A Warrior Wife, not sure about that. I don't do gluten-free but for those of you who do, perhaps this will be a good recipe for you. I have family members that need to eat gluten-free so posting this for family and friends who might need it.

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PEANUT BUTTER CHOCOLATE CHIP COOKIES

 

1 cup butter, softened

1 cup granulated sugar
1 packed cup dark brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups smooth peanut butter
2 cups white whole-wheat flour
1/2 cup all-purpose flour
1/8 tsp salt
2 tsp baking soda
1 (12-oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees (325 convection oven).

In a bowl, combine the butter and both sugars; add the eggs, one at a time, blend until light and fluffy. Add the vanilla extract and peanut butter; mix to combine.

In another bowl, sift the flour, salt and baking soda together; mix into the peanut butter mixture. Fold in the chocolate chips.

Roll into 1 1/2-inch balls. Place on cookie sheets 2-inches apart.

Bake at 350 degrees 8 to 10 minutes (8 minutes convection) or until cookies are slightly cracked on top but not dry.

Store in an airtight container.

Yield: 3 dozen

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COOL LIME CHEESECAKE

Crust:

2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter or margarine*, melted

Filling:

20-oz cream cheese, softened
3/4 cup sugar
1 cup (8-oz) sour cream
3 tbsp all-purpose flour*
3 eggs
2/3 cup lime juice
1 tsp vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up sides of a greased 10-inch springform pan.

Bake at 375 degrees for 8 minutes. Cool.

To make filling:
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla and food coloring, if using, just until mixed. Pour into the crust.

Bake at 325 degrees for 50-55 minutes or until the center is almost set. Remove to a wire rack and cool for 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with the whipped cream and lime slices before serving.

Yield: 12-14 servings.

*Personal note - This is an old TOH recipe, so I did not change the ingredients. However, I never advocate using margarine. Butter is a natural product while margarine is made of other products. The body is made to digest natural products. Also, I never use all-purpose or white flour. The grain is mostly processed out. I recommend white whole-wheat flour to replace all-purpose in your kitchen. This is my personal opinion based on health issues I have overcome through a better diet. Feel free to do as you please.

MACADAMIA ORANGE-FLAVORED FUDGE

3 cups sugar

3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) semi-sweet chocolate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

Line a 13 x 9-inch pan with foil, leaving foil extended on ends to use as handles later.

In a heavy saucepan, combine the sugar, butter and milk; bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove pan from the heat.

Add the chocolate morsels to the pan and stir until they are melted and mixture is smooth. Add the marshmallow cream, nuts, and orange liqueur. Beat the mixture until well blended.

Pour candy into the prepared pan and chill until firm. Lift foil from pan and set on a flat surface to cut candy into squares.

Yield: Approximately 2 1/2 pounds

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OREO BANANA PIE

 20 Oreo Double Stuffed Cookies, separated with chocolate in large ziptop baggie and white in small bowl

2 tbsp butter
8-oz white chocolate chips
1 box (5.2 oz) French vanilla instant pudding mix
2 cups cold milk
2 cups whipping cream
2 tsp vanilla extract
1/2 cup granulated sugar
4 bananas
2 oz milk chocolate candy bar

Crush the chocolate cookies in the plastic bag using a rolling pin; crush fine.

Combine the white Oreo stuffing with the butter in microwave-safe bowl and microwave 30 seconds; blend with the crushed crumbs and press mixture onto the bottom and up sides of a 9-inch deep dish pie plate.

Melt the chips and spread a thin layer over the crust making a thicker edge above the rim. Place in the freezer 5 minutes.

Blend the pudding mix and milk using a wire whisk; mix well until it starts to thicken.

Beat the whipping cream in a chilled bowl on high with electric mixer until if forms stiff peaks. Fold in the vanilla extract and the sugar; blend until creamy. Fold 2 cups of the whipped cream into the pudding mixture; mix well.

Slice bananas over the bottom of the pie crust chocolate layer. Fill the pie with the pudding mixture and top with the remaining whipped cream. Grate the chocolate bar over the whipped cream for garnish.

Refrigerate until chilled through before cutting to serve.

Note: Leftovers should be refrigerated.

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PINEAPPLE SUNSHINE CAKE

1 box (2 layer size) yellow cake mix

4 eggs
1/2 cup canola or coconut oil
1 can (8-oz) crushed pineapple in its own juice

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

In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.

Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool completely on a wire rack before icing with the following icing.

Icing:
1 carton (8-oz) frozen whipped topping, thawed
1 box (4-serving size) vanilla pudding mix
1 can (8-oz) crushed pineapple in its own juice

Combine all icing ingredients and spread over the top of the cake.

Yield: 12-15 servings

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BUTTER ALMOND CRUNCH

3/4 cup sliced almonds

3/4 cup shredded sweetened coconut
1/2 cup (1 stick) butter
1 1/2 cups granulated sugar
3 tbsp water
1 tbsp light corn syrup
1/2 tsp salt

Combine almonds and coconut; spread in a thin layer over bottom of a buttered 13 x 9-inch pan.

In a saucepan, melt butter ; blend in remaining ingredients. Cook, without stirring, until mixture reaches the soft crack stage (290 degrees on a candy thermometer). Remove from the heat; pour in a thin stream evenly over the almonds and coconut.

Allow to cool then break into pieces.

Store in an air-tight container.

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BUTTERMILK BLUEBERRY MUFFINS

2 cups all-purpose flour

1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp grated lemon peel
1/2 tsp ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

Preheat oven to 400 degrees.
Grease or paper-line 12 muffin cups; set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, lemon peel and nutmeg.

Gently fold in the blueberries.

Combine the yogurt and buttermilk; add to dry ingredients and stir only until moistened.

Fill the prepared muffin cups 2/3s full.

Bake at 400 degrees 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 5 minutes before removing to a wire rack.

Yield: 12 muffins

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ESPRESSO-FLAVORED CHOCOLATE PUDDING

1 carton (15-oz) fat-free ricotta cheese

1 cup low-fat vanilla yogurt, divided
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla
1/4 to 1/2 tsp espresso powder (according to your taste)
12 chocolate-covered coffee beans for garnish, if desired

In a food processor or blender container, combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder. Process the mixture just until smoooth. Divide evenly between 4 serving dishes. Refrigerate until set, about 2 hours. Before serving, top each dish with 1 tablespoon of the remaining vanilla yogurt and 3 of the coffee beans, if desired.

Per serving with coffee beans: 211 calories, 31 g carbs, 13 g protein, 4 g fiber

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TURN A YELLOW CAKE MIX INTO AN ORANGE CAKE

1 pkg (2-layer size) yellow cake mix
eggs, according to pkg directions
oil, according to pkg directions + 1 tsp oil
orange juice to replace the water called for in pkg directions
2 tsp grated orange peel, optional

Preheat oven to 350 or the temperature on the cake mix package.
Grease very well and dust with flour, a tube or bundt pan. The tube pan works great.

In a mixer bowl, combine the cake mix, eggs, oil, orange juice, and grated peel, if using. Mix according to the package directions. Pour batter into the prepared pan and bake according to the package directions.

After removing from oven, allow to cool 10 minutes then turn out on a cake plate.

Glaze:
1 cup powdered sugar
1 tbsp lemon juice
grated orange peel, for garnish, optional

Mix together the powdered sugar and lemon juice until of desired consistency. Add more of either, if needed. Pour over the cake while the cake is still slightly warm so it will drizzle down the sides. Garnish with the orange peel, if using. Place thin, curled orange slices around cake, if desired.

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