EASY PUMPKIN WHOOPIE PIES

 1 box yellow cake mix

1 pkg instant vanilla pudding mix

3/4 cup buttermilk

1/2 cup canned pumpkin

1/2 cup vegetable oil

3 eggs

1/2 rounded tsp ground cinnamon

1 can (6.5-oz) Reddi-Whip

Preheat oven to 350-degrees. 

Line baking sheets with parchment paper; coat with nonstick cooking spray. 

With mixer on low speed, beat cake mix, pudding mix, buttermilk, pumpkin, oil, eggs, and cinnamon until combined. Up speed to medium and beat 1 minute.

Drop batter by tablespoonfuls 2-inches apart onto the baking sheets. Bake 11-12 minutes or until dry in centers. Cool.

Sandwich cookies by putting Reddi-Whip on the bottom side on 1 cookie and topping with the bottom side of a second cookie. Repeat until all cookies are used.

Best if eaten right away. Any leftovers should be refrigerated.

OREO LAYER CAKE

 

CAKE:

1 3/4 cups all-purpose flour
2/3 cup cocoa baking powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour. Shake over the trash to eliminate any excess flour; set aside.

In a medium bowl, mix together until well blended the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, beat the flour mixture into the butter mixture in three additions alternating with buttermilk. Begin and end with the flour. Beat 1 minute after all additions. Divide batter evenly between the two prepared pans. Gently tap on countertop to remove any air bubbles. Bake at 350 degrees for about 36 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes before removing cakes. Turn the cakes out onto the racks and let cool completely.

When cakes are completely cooled trim cake tops to level. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake plate and top with 1/3 of the filling (recipe below), spread evenly over top. Repeat with 2 more layers and the remaining filling. Top with the last layer, cut side down. Refrigerate 20 minutes for the filling to set.

FILLING:
4 oz cream cheese, softened
1 stick butter, softened
16 oz powdered sugar
3 to 4 tablespoons milk

In a large mixing bowl, with mixer on medium speed, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then 3 tablespoons milk. Beat for 2 minutes until light and fluffy. During this process, add the other tablespoon of milk if needed. Use to fill cake layers as directed above.

FROSTING:
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
3 cups crushed Oreos
Extra whole Oreos for garnish, if desired

In a large mixing bowl, with mixer on high speed, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over the cake, using the back of a spoon to make swirls and peaks on the top. Gently press the Oreo crumbs onto the sides of the cake to cover sides completely.

 

File Photo

LEMON RICE DESSERT

 

1 box (3-oz) lemon-flavored gelatin 

1 cup boiling water
1/2 cup cold water
1 cup cooked, chilled rice
1 1/2 cups frozen whipped topping, thawed
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1 tbsp grated lemon peel

Dissolve the gelatin in boiling water.  Once gelatin is completely dissolved, add the cold water.  Place the bowl in a larger bowl of ice water and stir until the gelatin has the consistency of unbeaten egg whites.  Stir in the rice; fold in the whipped topping just until smooth.  Gently fold in the almonds, cherries, and lemon peel.  Continue stirring gently over the ice water until thickened.  Pour into individual dessert dishes.  Cover and chill until ready to serve.

Yield: 8 servings

clipart

CHOCOLATE PALMIERS

 1/4 cup sugar

2 tbsp unsweetened cocoa powder

1 tsp ground cinnamon

1 pkg (17.3-oz) frozen puff pastry sheets, thawed

1 egg, beaten

Confectioners' sugar for sprinkling

Heat oven to 400-degrees. 

Mix sugar, cocoa powder and cinnamon together.

Unfold dough sheets, separate and sprinkle with the sugar mixture. Using a rolling pin, press the mixture onto the dough. Cut each sheet crosswise into 3 strips. Starting from the short sides, fold dough in 1-inch on each side, repeat twice. Fold dough like a book and chill 30 minutes.

Cut each dough piece into 6 slices. Brush the edges with the egg. Lay flat on baking sheets in sets of 2, pressing together to form butterflies.

Bake 20 minutes at 400 degrees. Cool. Sprinkle with the confectioners' sugar.

Yield: 18 butterflies

GINGERBREAD TRIFLES

1 brick (8-oz) cream cheese, room temperature

1 cup powdered sugar

2 cups heavy cream

1/3 cup caramel sauce

6 cups cubed gingerbread cake

16 pecan halves

Be sure you have the gingerbread cake before starting these trifles.

With an electric mixer on medium speed, beat cream cheese and powdered sugar until smooth. Turn mixer to low, beat in 1/2 cup of the heavy cream. Gradually add the remaining cream until smooth. Turn to medium-high speed and beat until peaks form.

Spoon 1 tablespoon caramel sauce into each of 8 parfait glasses. Top with half the gingerbread cake cubes. Dividing evenly, top with half the cream cheese mixture. Repeat once and drizzle with the remaining caramel sauce. Garnish each trifle with 2 pecan halves.

recipe idea and photo from First for women

EASY BLACK FOREST LAYER CAKE

1 (2-layer size) chocolate fudge cake mix

3 eggs 

1/2 cup oil

1/2 tsp almond extract

1 cans (16-oz each) dark chocolate frosting

1 cup heavy cream

3 tbsp powdered sugar

1 can cherry pie filling

Chocolate curls, optional

Heat oven to 350 degrees.

Spray or grease 2 9-inch round cake pans.

Prepare cake mix with 1 1/4 cup water, eggs and oil according to directions; stir in extract. Evenly divide batter between the two prepared pans. Bake at 350-degrees 24-29 minutes or until a wooden toothpick inserted in the centers comes out clean. Let cool in pans 10 minutes then transfer from pans to a wire rack to cool completely.

Transfer 1 layer to a cake serving plate. Spread 1 cup of frosting over the top of layer. Top with the remaining layer. Spread remaining frosting over the top and sides of cake.

On medium-high speed of electric mixer, beat heavy cream and powdered sugar until stiff. In batches, transfer whipped cream to a pastry bag fitted with large star tip.

Drain pie filling slightly and mound over the top center of the cake. Pipe the whipped cream around edge of pie filling. Garnish with chocolate curls, if used.

file photo

CHOCOLATE BUTTERMILK SUPREME CAKE

 

3/4 cup boiling water
3/4 cup unsweetened cocoa powder
1 cup buttermilk
2 1/2 cup all-purpose flour, unsifted
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, softened
2 cups sugar
4 eggs
1 1/2 tsp vanilla extract
Cream cheese frosting (recipe below)
Chocolate curls, optional

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans; set aside.

In a medium-size bowl, pour boiling water over the cocoa powder. Stir to dissolve the cocoa. Stir in the buttermilk after the mixture cools somewhat. Set aside.

Sift together the flour, baking soda, baking powder, and salt onto waxed paper.

In a large mixing bowl, beat together the butter and sugar with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla. Beat the dry ingredients into mixture alternately with the cocoa mixture. Begin and end with the dry ingredients. Pour the batter evenly into the three pans. Bake at 350 degrees 25 minutes or until centers spring back when lightly touched. Remove from oven and cool on wire racks for 10 minutes. Remove cakes from pans onto the wire racks to cool completely.

When cakes are cool, place one layer on a cake plate. Spread top with a third of the frosting. Stack a second layer on top and frost with half the remaining frosting. Stack the third layer on the top and spread with remaining frosting. Top with chocolate curls, if desired.

FROSTING:

8 oz cream cheese
1 1/4 cups powdered sugar, divided
2 tbsp orange-flavored liqueur (or orange juice)
1/2 tsp vanilla
1 1/2 cups heavy cream

In a large bowl, with electric mixer at low speed, beat cream cheese to soften. Beat in 1/2 cup of the powdered sugar until smooth. Beat in the orange-flavored liqueur and vanilla. Beat in remaining powdered sugar. Add heavy cream and beat at high speed until stiff. Use as stated above to frost cake.

TO MAKE CHOCOLATE CURLS (if using):

1 8-oz chocolate candy bar, room temperature

Draw a swivel-bladed vegetable peeler across the flat side of chocolate bar letting chocolate curl. Lift curls with a toothpick and place atop cake.

Chocolate curls

HONEY-GRANOLA BAKED APPLES

6 apples, cored (Braeburn suggested)

1 1/2 cups honey granola

1/2 cup flaked coconut

1/3 cup butter, room temperature

1 tsp grated lemon zest

1/3 cup pecan halves

2 tbsp honey

Heat oven to 350-degrees.

Trim 1/2-inch from tops and bottoms of apples. Do not discard tops. Place apples upright in a baking dish.

In a bowl, mix the granola, coconut, butter and zest; spoon into the apples.  Add the pecans and the apple tops.

Cover with foil and bake 50 minutes. Drizzle with the honey.

basic recipe and photo-First for women

APPLE ROSE TARTLETS

1 sheet frozen puff pastry dough, thawed

5 red apples, preferably McIntosh, halved, cored, thinly sliced

1/4 cup fresh lemon juice

1/4 cup granulated sugar

1 tsp ground cinnamon

Powdered sugar, optional

Heat oven to 350-degrees. Generously coat muffin cups with nonstick cooking spray. Line rimmed baking sheet with paper towels.

On a lightly floured surface, roll out dough into a 12-inch square. Using a 3" round cookie cutter (or a glass with a 3-inch rim) cut out 12 rounds. Press one dough round into each muffin cup, leaving 1/4-inch space from the top. Chill.

Toss apples with the juice in a large bowl. In batches, arrange slices in a microwave-safe baking dish, overlapping as needed. Microwave until soft enough to bend, 1 to 2 minutes. Transfer to the towel-lined baking sheet. 

In a small bowl or cup, combine the sugar and cinnamon; divide evenly among the muffin cups.

On surface, line up 12 apple slices, short side to short side, facing in one direction and slices overlapping by about half; roll up jelly-roll style. Fit roll of apple slices, skin side up, into a muffin cup. Repeat until all muffin cups are filled.

Bake at 350-degrees under golden brown and apples are tender. This should take about 25 minutes. Remove from oven and allow to cool 5 to 10 minutes. Run a thin knife around the edges to loosen. Transfer to a wire rack and allow to cool. Sprinkle with powdered sugar, if desired.

Yield: 12 tartlets

file photo - mine would never be this pretty

HOMEMADE HEAVY CREAM

FYI...

GLUTEN-FREE ZUCCHINI BREAD

Note: Use smaller zucchini. The larger ones have a more fleshy center that can make the bread too moist.

Nonstick cooking spray for the pan

1 1/2 cups Gluten-Free All-Purpose Flour*

1 1/2 tsp baking powder

1 tsp ground cinnamon

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

2 large eggs

1 cup granulated sugar

2/3 cup vegetable oil

1 tsp pure vanilla extract

1 cup finely grated zucchini

Heat oven to 350-degrees. Grease a 4 1/2 x 8 1/2-inch loaf pan; set aside.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well combined. Make a well in center and set aside.

In a medium bowl, using a wire whisk, lightly beat eggs. add the sugar and whisk until smooth. Gradually whisk in oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the well of the flour mixture and stir until combined. Spoon batter evenly into the prepared loaf pan.

Bake bread until golden brown and a wooden pick inserted in center comes out clean. This should take 50 to 60 minutes. Remove the pan from the oven and immediately remove the bread to a wire rack. Turn bread on side and allow to cool completely before slicing to serve.

*A Recipe for making this flour is on this blog.

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CHOCOLATE CHIP, OATS 'N CARAMEL COOKIE SQUARES

This recipe was part of the 1996 Pillsbury Bake-Off Contest.

1 roll (16.5-oz) Pillsbury refrigerated chocolate chip cookies

1 cup quick cooking eats

Dash of salt, if desired

2/3 cup caramel topping

5 tbsp Pillsbury Best all-purpose flour

1 tsp vanilla

3/4 cup chopped walnuts

1 bag (6-oz =1 cup) semisweet chocolate chips

Heat oven to 350-degrees.

In a large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup mixture for topping. In a 9-inch ungreased square pan, press remaining dough mixture evenly in bottom to form crust. 

Bake crust 10 to 12 minutes or until the dough puffs and appears dry.

In a small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle the walnuts and chocolate chips evenly over the crust. Drizzle evenly with the caramel mixture. Crumble the reserved dough mixture over the caramel.

Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 to 1 1/2 hours, before cutting into 16 bars.

Pillsbury Photo

CHOCOLATE DROP COOKIES WITH MARSHMALLOW

 

1 stick butter, softened

1 cup granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
18 large marshmallows, cut in half

In a large mixing bowl cream the butter and sugar.  Beat in the egg, milk, and vanilla until smooth.

In a small bowl combine the flours, cocoa powder, baking soda, and salt; gradually add to the creamed mixture.  Stir in the pecans.

Drop dough by rounded tablespoonsful approximately 2-inches apart onto ungreased baking sheets.  Bake at 375 degrees for about 6 minutes.  Pull out of oven enough to reach cookies and place a marshmallow half, cut side down, in the center of each cookie.  Bake a couple minutes longer or until marshmallows are softened.  Remove from oven, remove from cookie sheets and place on wire racks to cool completely.  When completely cooled, drizzle the following over the marshmallow.

CHOCOLATE DRIZZLE:
1/2 stick butter
2 squares (1-oz each) unsweetened baking chocolate
1 square (1-oz) semisweet baking chocolate
2 cups powdered sugar
3 tbsp (or more) brewed coffee

Microwave the butter with the chocolate squares in a microwave-safe bowl stirring until smooth. Beat in the powdered sugar.  Add the coffee (enough for a drizzle consistency) and stir until blended.  Drizzle over the marshmallow centers of the cookies.

Yield: 3 dozen cookies

file photo.

PERSIMMON PECAN PIE

This recipe won honorable mention in a persimmon contest.

4 large eggs, slightly beaten

3/4 cup granulated sugar

1/2 cup light corn syrup

1 cup persimmon pulp

1 cup chopped pecans

1/2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

1 unbaked pie shell

Mix eggs, sugar, and syrup together. Add persimmon pulp, cinnamon, nutmeg and salt to the egg mixture. 

Sprinkle the pecans over the pie shell. Pour the filling gently over the pecans.

Bake pie at 350 degrees 45 to 50 minutes. Cool before cutting to serve.

Yield: 8 servings

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CANDY KISSES BROWNIE Cupcakes

 

1 pkg double fudge brownie mix

1/3 cup canola oil
2 eggs
2 tbsp water
28 chocolate candy kisses, unwrapped
1 can chocolate and/or vanilla frosting

Preheat oven to 350 degrees. Spray 28 mini-muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the brownie mix, canola oil, eggs, water, and fudge packet from the brownie mix. Stir with a spoon to blend well. Drop one heaping teaspoonful of batter into each muffin cup; top with the candy kisses. Cover candies with the remaining batter. Bake at 350 degrees for 15 to 17 minutes. Cool for 5 minutes on a wire rack. Carefully loosen brownies and remove from pans. Cool completely on a wire rack. Frost after cooled. Decorate if desired.

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PEPPERMINT MARBLE BARK CANDY

 

6 squares semisweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semisweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to marbleize. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

Note: File Photo

BLACKBERRY-APPLE CRUNCH

 

Filling:

4 cups sliced Granny Smith apples
2 cups fresh blackberries (may use frozen but do not thaw)
3/4 cup sugar

Topping:

3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup chopped walnuts
1/2 cup butter
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine the apples, berries, and sugar. When well combined, pour mixture into a 9 x 13 x 2-inch baking pan or dish.

In another large bowl, combine the brown sugar, flour, oats, walnuts, butter and cinnamon; blend together using your fingers. Sprinkle over the top of the fruit. Bake at 350 degrees for approximately an hour or until the top is brown and fruit is bubbly.

 Note: File Photo

PERSIMMON COOKIES

 Persimmons are a staple in Southern Indiana where I was born, raised, and lived after we were out of the Air Force. Recently my son found some in Winco, a local grocery store. Today I used some of them to make Persimmon cookies. I must say they are pretty tasty. 

1 cup granulated sugar

1 cup Brown Sugar 

1 stick margarine

2 large eggs

1 cup persimmon pulp

1/2 tsp nutmeg, optional

1 cup mixed chopped walnuts and pecans (or 1 cup either)

2 cups white whole-wheat flour (may use all-purpose flour)

1 tsp baking soda

1 tsp ground cinnamon

1 tsp vanilla

Preheat oven to 350. Line cookie sheets with parchment paper and set aside.

Combine the Stevia, Splenda Brown Sugar, margarine, eggs and persimmon pulp in a mixing bowl, mixing well. Add the nutmeg and nuts, mix in.

In a small bowl, combine the flour, baking soda and cinnamon; stir into the persimmon mixture, mixing well. Blend in the vanilla.

Drop onto parchment paper lined cookie sheets and bake at 350 10-12 minutes until browned and set.

Yield: 2 to 2 1/2 dozen average size cookies.

WHITE APRICOT ALMOND FUDGE

 

2 1/2 cups confectioners sugar

2/3 cup milk
1/4 butter
12-oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried apricots
3/4 cup toasted almond slices

Line an 8-inch square pan with foil; grease foil and set aside.

Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and bring to a boil, stirring constantly. Without stirring, boil for 5 minutes.

Bring heat to low and add chocolate and almond extract. Stir then whisk until chocolate melts and mixture is smooth. Stir in the dried apricots and toasted almonds. Pour mixture into prepared pan. Refrigerate for two hours or until firm. Invert pan, remove foil, and cut into 36 squares.

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PEPPERMINT WHITE CHOCOLATE FUDGE

 

4 cups marshmallows
2 cups granulated sugar
1 cup heavy cream
4 tbsp butter
pinch of salt
3 cups white chocolate chips
2 tsp peppermint extract
candy canes for crushing (Or other red/white peppermint candies)

Line a 9 x 13-inch baking dish or pan with aluminum foil; spray foil with nonstick cooking spray.

In a large pan over high heat, bring the marshmallows, sugar, cream, butter, and salt to a simmer. Cook, stirring, until melted - about 5 minutes. Remove from heat and stir in the chocolate chips and peppermint extract. Pour candy mixture into the prepared pan and sprinkle crushed peppermint over the top.

After candy has cooled, cut into squares.

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PISTACHIO DIVINITY

This recipe is from an old Kansas newspaper clipping.

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla extract
2/3 cup coarsely chopped pistachios

In a heavy 2-quart saucepan, combine the sugar, corn syrup, and water; stir just until the sugar is dissolves. Cook to 260 degrees on a candy thermometer (hard ball stage). While sugar mixture cooks, beat egg whites with an electric mixer until stiff peaks form. While beating at high speed, gradually pour the sugar mixture over the egg whites. Add the vanilla and beat until the candy loses its gloss and holds its shape. Quickly add the nuts and mix well. Quickly spoon teaspoonfuls onto waxed paper covered cookie sheets.

Yield: about 3 dozen pieces

Note: This is a file photo of a similar recipe. 

CRAN-APPLE BUNDT CAKE WITH ORANGE DRIZZLE

2 cups all-purpose flour  

1 1/2 cups quick oats (uncooked)

1 cup sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
3 eggs
3/4 cup finely chopped peeled apple
3/4 cup butter, melted
1 tbsp grated orange peel
1 1/2 cups chopped cranberries
1 cup powdered sugar
4 1/2 tsp orange juice

Preheat oven to 325 degrees. Generously grease a 12-cup Bundt baking pan; set aside.

In a large bowl combine the flour, oats, sugar, nuts, baking powder, salt, and baking soda; blend together well. Add the milk, eggs, apple, butter, and orange peel; mix until well blended. Fold in the cranberries. Pour batter into the prepared Bundt pan. Bake in 325 degree oven for 55 to 60 minutes or until golden brown. Cool cake in the pan for 15 minutes before removing to cool completely on a wire rack. After cake has cooled, mix the powdered sugar with the orange juice and drizzle over the top of the cake. Garnish with additional walnuts, if desired.

Yield: 12 servings

Note: File Photo

CARROT-FRUIT BUNDT CAKE

 

3 cups all-purpose flour

2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried apricots, finely diced
1/2 cup dried currants
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
4 cups shredded carrots
1 tbsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan; set aside.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.

In a small bowl, set aside 2 tablespoons of the apricots and 1 tablespoon of the currants.

Combine the remaining apricots, currants, and ginger into flour mixture.

In another large bowl, stir together the granulated sugar, brown sugar, eggs, egg whites, applesauce, canola oil, carrots, and vanilla. Stir together well, using the back of the spoon to break up any clumps of brown sugar. Stir the sugar mixture into the flour mixture to blend. Pour the batter into the prepared bundt pan.

Bake at 350 degrees for 1 hour and 15 to 20 minutes, until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Turn pan upside down and turn out the cake to cool completely on the wire rack.

GLAZE:

1 can (6-oz) pineapple juice
1/2 cup fresh orange juice
2 tbsp honey
2 tbsp toasted, chopped pecans

While cake is cooling, combine the juices and honey in a medium saucepan. Bring the mixture to a boil. Reduce the heat to low and gently boil 12 to 15 minutes until glaze has thickened and has reduced down to about a third of a cup. Pour glaze into a small bowl and cool for 15 minutes. Stir the reserved (from the cake recipe) apricots and currants into the glaze mixture. Spoon the glaze over the cooled cake, pressing fruit so it sticks to the cake. Sprinkle the pecans over the top of the cake, pressing lightly to stick.

Yield: 12 servings

NOTE: This cake is even better when baked a day ahead of serving, allowing the flavors to meld.

This file photo is not this exact recipe.

MARASCHINO CHERRY HIDEAWAYS

2/3 cup butter-flavored shortening

3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained

Dipping Chocolate:

1 cup dark melting chocolate, cut into small pieces
2 tbsp butter-flavored shortening
finely chopped pecans
slivered white chocolate for garnish, optional

Preheat oven to 350 degrees.

Cream the butter flavored shortening, sugar, egg, milk, and vanilla in a large mixing bowl with mixer on medium speed. Cream until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture with mixer at low speed. Take a piece of dough and press into a thin layer around a maraschino cherry. Repeat with the remaining cherries. Place on an ungreased baking sheet about 2-inches apart. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a minute then remove to wire racks to cool. Cool completely while preparing the dipping chocolate.

Dipping Chocolate: In a glass measuring cup melt the dark chocolate and shortening together in the microwave, stirring every 30 seconds until melted and blended. Drop one cookie at a time into the chocolate mixture using a fork to turn and coat. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drain back into the measuring cup. Place on a waxed paper covered baking sheet or tray. Sprinkle the top with chopped pecans. Sprinkle with the white chocolate while still wet, if using. Chill in the refrigerator to set the chocolate.

Yield: 4 dozen

 File Photo

ORANGE SLICE CAKE

 My late mother used to make 3 or 4 of these orange slice cakes every Christmas. When I saw this on vintage recipes, I knew I had to share it.

BUTTER FLAVORED COOKIE PRESS COOKIES

1 cup butter flavored shortening

1/2 cup sugar
1 egg
3/4 tsp salt
3/4 tsp vanilla
1/2 tsp almond extract
2 1/4 cups all-purpose flour

Preheat oven to 400 degrees.

Cream shortening and sugar together in a large mixing bowl with mixer on medium speed. When well blended add egg, salt, vanilla, and almond extract. Stir in the flour. Place dough in cookie press using your preference of shapes. Press about 2-inches apart on cooled, ungreased cookie sheets. Bake at 400 degrees 5 to 7 minutes or until set. Do not brown. Cool for a minute on baking sheet then remove to wire racks to cool completely. Decorate as desired.

Note: You may use a few drops of food coloring to the dough if desired.

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PEACH SLAB PIE

This recipe and photo are from Pillsbury, thus their brand names.

1 box Pillsbury refrigerated pie crust, softened as directed on box
3 /4 cup packed brown sugar
1/4 cup cornstarch
2 tbsp lemon juice
9 cups Cascadian Farms organic frozen sliced peaches (approx 4 10-oz bags)
1/2 roll Pillsbury refrigerated sugar cookies

Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.

In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.) 

Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

file photo

Heavenly Chocolate Cake

1 pkg (2 layer size) chocolate cake mix (without pudding)

1/2 cup baking cocoa
3 eggs
1 1/3 cups water
1 cup mayo style salad dressing
1 large carton frozen whipped topping, thawed
fresh berries for garnish

Preheat oven to 350 degrees. Grease and flour 2 round (9-inch) cake pans. Line bottoms of pans with waxed paper; set aside.

In a large mixing bowl, stir together the cake mix and cocoa. Add the eggs, water, and salad dressing. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl frequently. Increase speed to medium and beat for 2 minutes.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove waxed paper. Cool cakes completely on wire racks.

Place one cake centered on cake plate; top with the frozen whipped topping. Place second cake atop the filling. Using the remaining topping to frost top and sides of cake. Top with some fresh raspberries, or other berries, if desired.

Keep cake refrigerated.

NOTE: For Christmas, break up peppermint candy canes and sprinkle on top and sides of cake or stand canes around the sides.

Note: File Photo

KATHY'S GOOEY BUNS

 This recipe was from a friend several years ago.

1 pkg frozen small dinner rolls
1 stick butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1 box (4-serving size) cook and serve vanilla pudding mix

Grease a Bundt pan with butter-flavored shortening. Place frozen rolls in the pan, spreading evenly around the pan. Mix the butter, brown sugar, pecans, and dry pudding mix together; sprinkle evenly over the rolls. Butter one side of a piece of waxed paper and put over top of pan, buttered side down. Let set overnight or until the rolls have doubled in size. Bake in a 350 degree oven for 25-30 minutes. Turn out of the pan immediately.

file photo