TOFFEE ALMOND BAR COOKIES

1 cup butter, softened

1/2 cup sugar
2 cups all-purpose flour
1 pkg (10-oz) English Toffee Bits OR Heath Bits 'O Brickle
3/4 cup light corn syrup
1 cup sliced natural almonds, divided
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees. Grease the sides of a 13 x 9 x 2-in baking pan; set aside.

Beat the butter and sugar together until fluffy. Gradually add the flour, beating util well combined. Press the dough evenly onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly browned. Meanwhile, combine the candy bits and the corn syrup in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until toffee is melted. This should take about 10 minutes. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut. Spread the mixture to within 1/4-inch of the edges of crust. Sprinkle the remaining almonds and coconut over the top. Bake an additional 15 or until bubbly. Cool completely before cutting into squares or diamonds.

Yield: Approximately 36 cookie bars

File Photo

YUM-YUM COCONUT MACAROONS

3 large egg whites, room temperature

1/4 tsp cream of tartar
1 cup sugar
2 2/3 cups shredded coconut
2 tsp vanilla extract

Heat oven to 300 degrees.
Spray two large cookie sheets with nonstick cooking spray. In a mixing bowl, beat the egg whites and cream of tartar on high speed of electric mixer until foamy. Beat in the sugar slowly, one tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in the shredded coconut and the vanilla extract.

Drop the batter onto the prepared baking sheets by teaspoonfuls approximately 1-inch apart. Bake until the macaroons are golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.

Yield: approximately 65-70 macaroons
 

 Note: File Photo

RASPBERRY MOUSSE

2 pkgs (10-oz each) frozen red raspberries in syrup, thawed

2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

File Photo

BLUEBERRY DESSERT

3/4 cup finely chopped pecans
1 cup all-purpose flour
6 tbsp butter, melted

Preheat oven to 350 degrees.

In a small bowl, combine the above ingredients. Spray the bottom of a 9 x 13-inch baking dish or pan with nonstick cooking spray. Press the mixture onto the bottom of the pan and bake at 350 degrees for 10 minutes. Remove from oven and cool on a wire rack.

1 envelope unflavored gelatin
1/2 cup cold water

In a small saucepan, sprinkle the gelatin over the cold water; let stand 1 minute. Heat mixture over low heat, stirring until the gelatin is completely dissolved. Remove from the heat and set aside.

2 bars (8-oz each) fat-free cream cheese
2 cups powdered sugar
1 carton (8-oz) frozen reduced-fat whipped topping, thawed
1 can (21-oz) blueberry pie filling*

In a large bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth. Beat in the gelatin until well blended. Gently fold in the thawed whipped topping. Pour the mixture over the crust. Spoon the pie filling over the top. Cover. Refrigerate 4 hours or until firm. Cut into 20 squares.

Note: Leftovers should be refrigerated.

Per square: 232 calories, 8 grams (4 sat)fat, 11 mg cholesterol, 36 g carbohydrates, 1 g fiber, 5 g protein, 152 mg sodium

*Cherry Pie Filling may be substituted for the blueberry. Note: This will change the nutritional information.

This is a file photo but is not this exact recipe although they look the same.

RED VELVET GOOEY BUTTER COOKIES

I got this recipe from an online group who shares Christmas memories, ideas and recipes. Thought this looked like a good recipe that would be good year-round. I am using a file photo.

INGREDIENTS:
1 package Red Velvet Cake Mix
8 ounce cream cheese, softened
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup powdered sugar

DIRECTIONS:
Heat oven to 350° F.
In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy.
Add egg and vanilla, mix until completely incorporated, then add cake mix and continue mixing until a dough forms (will be thick). Fold in chocolate chips.
Place powdered sugar in a small bowl.
Using a cookie scoop, form one inch dough balls and roll into powdered sugar to coat.
Place cookies 2 inches apart onto a parchment lined cookie sheet and bake for 10-12 minutes, until centers are set.
Cool on wire rack.
When completely cooled, dust with powdered sugar.

file photo

NELLIE'S CHERRY DESSERT

2 cans cherry pie filling

2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

Note: This recipe was given to me. I do not know who Nellie is and I do not have a picture but it does sound good! 

LEMON CRISP COOKIES

1 stick butter (unsalted is best), softened
3/4 cup granulated sugar
1 large egg
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely grated lemon peel
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups all-purpose flour*

DRIZZLE:

1 cup powdered sugar
5 or 6 tsps lemon juice
Yellow sugar sprinkles, optional

*For a healthier cookie use 1 cup all-purpose flour and 1/4 cup whole wheat flour

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and sugar together for two minutes or until fluffy. Beat in the egg, lemon juice, lemon peel, vanilla extract, baking powder, baking soda, and salt. Beat the mixture until well mixed. On low speed, beat in the flour/flours just until blended. Do not overbeat the dough!

Drop the cookie dough onto ungreased baking sheets using a teaspoon. Place cookies approximately 1 1/2-inches apart. Bake at 350 degrees 10 to 12 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheets for about a minute then remove to wire racks to cool completely. When cookies are cool, make the drizzle by stirring the powdered sugar and lemon juice together in a small bowl. Use just enough lemon juice to made mixture thin enough to drizzle without being runny. Drizzle over the tops of the cookies. Sprinkle the yellow sugar candies over all, if using.

File Photo

MARSHMALLOW CREME FROSTING

1 (16-oz) container marshmallow creme

3 sticks (3/4 lb) unsalted butter, cut into 1-inch pieces, room temperature

1 tsp vanilla extract

1 cup powdered sugar

With an electric mixer, beat marshmallow creme in a large bowl on medium speed until smooth, about 2 minutes. Gradually add butter, beating well after each addition, until smooth and thick, about 3 minutes. Add the vanilla extract and powdered sugar. Beat until well blended.

Yield: approximately 3 cups of frosting

file photo for reference

BERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING

1 can (20-oz) crushed pineapple in its own juice, do not drain

1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries and/or strawberries for garnish

In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.

Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh berries.

file photo

MANDARIN ORANGE NAPOLEONS

7 sheets phyllo dough, thawed
2 tablespoons butter, melted
8 oz cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 can (15-oz) mandarin oranges, drained well
1 1/2 tsps powdered sugar

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray.

On a clean work surface place 1 sheet of the phyllo dough keeping remaining sheets covered with plastic wrap. Brush sheet lightly with the melted butter. Repeat the process with 5 more sheets of the phyllo dough, stacking the sheets. Add the last sheet to the stack but do not butter. Cut the stacked sheets into thirds lengthwise and into sixths crosswise making 18 rectangles. Place the rectangles on the baking sheets. Place in the preheated oven and bake for 8 to 10 minutes until lightly browned. Using a spatula, carefully remove to a wire rack for cooling.

To make the filling, beat the cream cheese, sour cream, sugar, vanilla, and almond extract until light and fluffy. Spread by rounded tablespoonsful onto 12 of the rectangles. Arrange the orange segments on top of the filling on the 12 rectangles. Stack 6 of the orange rectangles on top of the other 6. Top with the plain 6. Sprinkle the powdered sugar over the tops.

Yield: 6 Napoleons

 Note: This is a file photo, not this exact recipe.

ITALIAN CHRISTMAS COOKIES (GOOD ANYTIME OF THE YEAR)

COOKIES:

4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients.

Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape.

Place on greased cookie sheets. Bake at 375 for 10 minutes. Cool on wire racks.

ICING:
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water

Stir until creamy.

 Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Note: This recipe and photo are from recipe4diaries. Some of the Italian descendants suggested substituting anise for the vanilla.

file photo

ELEGANT PEACH-FILLED TORTE

 

3 cups cake flour, sifted

2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening; set aside.

Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.

Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.

Creamy Peach Filling:

1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar

Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.

Yield: 16 servings

sorry I do not have a picture of this elegant torte

PECAN CHESS PIE

 

1 cup light brown sugar

1/2 cup white sugar
1 tbsp flour
2 eggs
2 tbsp milk
1 tsp vanilla
1/2 cup butter
1 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a medium mixing bowl, mix together the light brown sugar, white sugar, and flour. Beat the eggs, milk, vanilla, and butter into the sugar mixture. Stir in the chopped pecans and pour the mixture into the unbaked pie shell. Bake at 375 degrees for 45 minutes. Allow to cool completely before cutting.

file photo used for reference only

DARK CHOCOLATE BROWNIES

This is a Nestle recipe, so I am listing their brands. Feel free to use your favorites.

1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup granulated sugar
1/3 cup butter, cut into pieces
2 tbsp water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.

Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.

Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

       Nestle's Photo

PENNSYLVANIA COUNTRY DUTCH APPLE CAKE

 

1/3 cup warm milk

1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, slightly softened
1/4 cup warm (not hot) water
1 pkg dry yeast
1 egg, beaten well
1 1/3 cups all-purpose flour
1 1/2 cup, cooked until slightly tender, apple slices; drained
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for garnish, optional

Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.

Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg, sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.

Remove from oven and sprinkle with powdered sugar, if using.

file photo

DROP DOUGHNUT PUFFS

 

1 1/2 cup sifted all-purpose flour

2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

 Note: File Photo

HAWAIIAN FRUIT CAKE

2 cups all-purpose flour

2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts

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

In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.

TOPPING:

1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar

In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.

This picture is of a similar recipe. This is not this exact recipe.

THUMBELINA COOKIES WITH FROSTING CENTERS

 

1/4 cup sugar

1 egg yolk, beaten well (save white)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1 egg white, unbeaten
1 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.

BUTTER CREAM FROSTING FOR CENTERS

2 cups sifted powdered sugar
6 tbsp melted butter
1 tbsp cream or milk
1/2 tsp vanilla extract

Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies. 

file photo

APPLE FRITTERS FROM OLD GRANDMA RECIPES

I got this picture and recipe from a post by Old Grandma Recipes. I thought it should be shared with you.

2 large apples, peeled, cored, and diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.

Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.

In another bowl, whisk together milk, eggs, melted butter, and vanilla.

Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.

Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.

Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar before serving, if desired.

Variations & Tips:

Cater to picky eaters by using their favorite apple variety.

Add nuts for crunch, or use almond or oat milk for a dairy-free version.

Spice up the batter with nutmeg or allspice for extra warmth.

These fritters can be frozen for up to 3 months and reheated for a quick treat.

For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.

Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They're a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. Enjoy!

Old Grandma Recipes Photo and recipe

DING DONG CAKE

 

1 box (2-layer size) chocolate cake mix

1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan.

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

file photo

WHOLE WHEAT CHOCOLATE CHIP COOKIES

3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
1 egg
2 cups whole wheat flour*
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) chocolate chip cookies
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a large bowl stir together the brown sugar, granulated sugar, butter, vanilla extract, and egg until well blended. Stir in the flour, baking soda, and salt. This will produce a stiff dough! Stir in the chocolate chips and the pecans, if using. Drop by rounded tablespoonfuls, about 2-inches apart, on ungreased cookie sheets.

Bake at 375 degrees 8 to 10 minutes or until light brown with the centers still soft. Cool slightly before attempting to remove from the cookie sheets. Cool completely on wire racks.

Yield: Approximately 3 dozen cookies.

*Personal note: I prefer using white whole-wheat flour. In fact I use it in all my baking.

file photo

MINT-FILLED CHOCOLATE WHOOPIE PIES

1/2 cup granulated sugar

3 tbsp canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
4 tbsp milk, divided
2 tbsp butter, softened
1 1/3 cups powdered sugar
1/8 tsp mint extract
4 drops green food coloring

Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.

In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.

Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.

Yield: 1 1/2 dozen cookies

Photo TOH 2004

HOOSIER PEANUT BUTTER BROWNIES

 

1/2 cup peanut butter

1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

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

In a medium mixing bowl beat the peanut butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

File Photo

S'MORE JUMBO MUFFINS

1 1/2 cups all-purpose flour

1/2 cup graham cracker crumbs (about 9 squares)

1/4 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups buttermilk

1/4 cup vegetable oil

3/4 cup semisweet chocolate chips

1 1/4 cups miniature marshmallows, divided

In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.

Fill 6 greased jumbo muffin cups three-fourths full. Sprinkle with the remaining marshmallows. Bake at 375-degrees 18 to 20 minutes before removing from pan to a wire rack. Serve warm.

Yield: 6 muffins

Recipe and photo from TOH over 20-years-ago

BUTTERMILK CHOCOLATE BREAD WITH CHOCOLATE HONEY BUTTER

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/3 cup chopped pecans

Chocolate Honey Butter:

1/2 cup butter (no substitutions), softened

2 tbsp honey

2 tbsp chocolate syrup

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition;. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.

Pour into a greased 9-inch loaf pan. Bake at 350-degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes before removing to a wire rack to cool completely.

To make the butter: In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well, Serve with the bread.

Yield: 1 loaf bread and 1/2 cup butter

file photo