BLUEBERRY CINNAMON DUMP CAKE

2 pkgs (12-oz each) frozen blueberries, thawed and drained
1/3 cup sugar
3/4 tsp ground cinnamon, divided
1 box yellow cake mix
3/4 cup butter, cut into thin slices

Preheat oven to 350 degrees.
Spray a 13X9-inch baking pan with nonstick cooking spray.

Spread blueberries in the prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon; toss to coat. Top with cake mix, spreading evenly. Top with butter in a single layer, covering top of cake as much as possible. Sprinkle with the remaining 1/4 teaspoon of cinnamon.

Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before cutting to serve.

Note: File Photo

 

KIFFLES

Kiffles are originally from Hungary but are very popular in many American communities today.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups sugar, divided
2 eggs
1 1/4 cup canned apricot, poppy seed or prune filling - you can use jam
1 egg white
1 tsp water

In a medium bowl, whisk together the flour, baking powder and salt to combine.

In a large bowl, beat butter with electric mixer until creamy. Add 1/4 cup of the sugar and beat until fluffy. Add eggs, one at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on a large piece of plastic wrap, form into a triangle, and refrigerate 2 hours.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

Place remaining cup of sugar in a shallow bowl.

Divide the dough into quarters. On a floured surface using a floured rolling pin, roll dough into squares 1/8-inch thick. Cut into 2 1/2-inch squares. Place 1 teaspoon filling on each square. Bring opposite corners in, pinch to seal.

Beat egg white with water; brush over formed cookies; roll in sugar. Place 2-inches apart on baking sheet.

Bake 10-12 minutes until lightly browned at edges. Remove to wire racks to cool.

Leftovers should be stored in an airtight container.

Yield: 48 cookies
Per 2 cookies: 220 calories, 8 g total fat (5 g saturated) 35 mg cholesterol, 80 mg sodium, 35 g carbs, 1 g fiber, 22 g sugar, 3 g protein (Personally, I think this would vary a little based on the filling you choose.)

This is a recipe from Kroger and a file photo.

VEGAN CHOCOLATE TRUFFLES

I do not eat vegan no do I ever plan to, so I have never tried these. I am posting this old recipe from Clean Eating for those who request such recipes.

Ingredients

• 1/2 cup chocolate soymilk
• 1 12-oz. pkg. vegan chocolate chips
• 1/2 cup unsweetened cocoa
• 
  

Preparation

1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls and roll in cocoa.

 Photo: Clean Eating 2009

MOCK HEATH BARS

1 cup butter, softened
1 1/3 cups sugar
2 1/2 tbsp water
2 tbsp light corn syrup
1 1/2 cups milk chocolate chips
3/4 cup dark chocolate chips
2 tsp vegetable shortening
Sliced almonds, crumbled, optional

Line a 9-inch square baking pan with aluminum foil, allowing foil to hang over on two sides; butter foil generously and set aside.

In a large saucepan over medium heat, heat butter, sugar, water and corn syrup until melted, stirring constantly; scrape down sides of pan and insert a candy thermometer. Cook until mixture reaches 300 degrees (hard crack stage), stirring constantly and reducing heat slightly to keep mixture from boiling over, if necessary. Quickly pour hot mixture into the prepared pan; tap pan on counter until top is smooth. Allow toffee to set up for 1 to 2 minutes.

Butter a sharp knife and score toffee to indicate cutting lines, firmly cutting through to bottom of pan. If toffee fills the cuts, it is still too hot; wait 30 seconds and try again. Then allow toffee to cool completely.

Life foil from pan and carefully break toffee apart along scored lines.

Spray a wire rack with nonstick cooking spray and set over a piece of waxed paper; set aside.

In a medium microwave-proof bowl, combine the milk chocolate and dark chocolate chips; melt in microwave according to package directions, stirring until smooth. Stir in shortening until melted.

Coat toffee pieces in melted chocolate and transfer to the wire rack. Run a spoon across top to add texture and sprinkle with almonds while chocolate is still wet.

Allow to dry for 1 to 2 hours.

Yield: 18 pieces
 

file photo

CHOCOLATE-CHERRY HEART CAKE AND ICING

DARK CHOCOLATE ICING:

12 oz semisweet chocolate, chopped finely
6 tbsp unsalted butter, cut into pieces
1 cup heavy cream
3 tbsp rum (or use 1 tsp rum flavoring)
1 cup cherry preserves
1 semi-sweet (4 oz) chocolate bar

Place 12-ounce chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium heat, stirring occasionally. Pour cream over the chocolate and butter and shake the bowl gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Whisk together by hand until smooth. Cover the surface of the icing with plastic wrap and set aside in a cool spot to set but do not refrigerate. When set, the icing should have the consistency of a firm pudding. Set aside the preserves until the cake is to be assembled.

With a vegetable peeler, shave the chocolate bar into a freezable bowl. Place in the freezer until ready to decorate the cake.

DARK CHOCOLATE CAKE:

1 stick unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup sour cream
1/4 cup rum
3/4 cup boiling water

Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of single layer heart-shaped pan. Set aside.

In the bowl of an electric mixer cream butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, one at a time, blending until smooth after each.

Sift together the flour, baking soda, baking powder, salt, and cocoa. In a separate small bowl, blend together the sour cream and rum. With mixer on low, alternately add the dry ingredients and the rum mixture, beginning and ending with the dry ingredients. Slowly pour in the water and mix until well-blended. Pour the batter into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from the oven and let cool for 5 to 6 minutes in the pan then invert onto a wire rack to cool completely.

To Assemble:
When the cake is completely cool, invert cakes onto a serving plate. Using a hand held whisk, stir the cooled chocolate icing, adding the rum gradually. Once rum is incorporated, whisk vigorously for a few seconds until the icing is slightly lighter in color. Spread 2/3 of the icing over the sides and top of the cake. Take chocolate shaving from the freezer and adhere shaving to the sides of the cake. Spread the cherry preserves gently over the top of the cake in a heart shape design, leaving at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around the cherry heart and around the top edge of the cake.

 

Note: File Photo for reference only.

AMISH BUTTERMILK COOKIES

I grew up in Indiana where there are several Amish communities. They are simply the best cooks and bakers.

1 cup shortening
2 cup white sugar
4 eggs
4 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
4 tsp vanilla extract
Simple powdered sugar frosting, optional

Preheat oven to 425 degrees. Grease cookie sheets and set aside.

In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the creamy mixture, alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to wire racks to cool completely. Once cookies have cooled completely, frost with a thin powdered sugar frosting, if desired.

File Photo

ORANGE BUTTERMILK PIE

This recipe gives a citrus twist to the ever-popular buttermilk pie.

3 large eggs, separated
1 to 1 1/4 cups sugar, to taste
1 tbsp all-purpose flour
1 tbsp grated orange peel
1 tsp vanilla
1/2 to 1 tsp ground cinnamon, to taste
1/8 tsp salt
1/2 cup orange juice
4 tbsp unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/4 tsp cider vinegar
Pre-baked (lightly) and cooled 9-inch single pie crust
Garnish with fresh orange slices, fresh berries, etc as desired

Preheat oven to 350 degrees.

Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.

Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.

Place the pie on the lower shelf of 350-degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
Garnish as desired when serving.

file photo

SOFT OATMEAL COOKIES

3/4 cup shortening

1 cup sugar
2 eggs, well beaten
1 3/4 cups flour
1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 cup thick sweetened applesauce
1/2 cup raisins
1/2 cup chopped nuts
1 cup oatmeal
1 tsp vanilla

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening and sugar; add eggs and mix in. In another bowl, mix the flour, baking powder, soda, salt, cinnamon and cloves together. Add the flour mixture to the creamed mixture alternately with the applesauce. Add the raisins, nuts, oatmeal and vanilla. Drop by teaspoon onto greased cookie sheet about 2-inches apart to allow for spreading. Bake 15 minutes or until done in a 375-degree oven.

 Makes 4 dozen.

file photo

GERMAN CHOCOLATE CHEESECAKE

1 pkg (18 1/4-oz) German Chocolate Cake Mix
2 pkg (8-oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beat

Preheat oven to 325 degrees.
 
Prepare cake batter according to package directions; set aside.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

Pour half of batter into a greased 13 x 9-inch baking dish or pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325 degrees 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-lowheat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Cool until frosting reaches spreading consistency. Frost the cooled cake.

Leftovers should be refrigerated.

Yield: 16 servings.

This recipe and photo are from a 2004 Taste of Home magazine.

TOFFEE STREUSEL-SOUR CREAM COFFEE CAKE

1 pkg (26.5-oz) cinnamon streusel coffee cake mix

3 large eggs
1 cup sour cream
1/3 cup butter, softened
1/4 cup water
1 tsp vanilla extract
8 (1.4-oz) chocolate-covered toffee bars, chopped
1 cup chopped pecans, toasted
1/3 cup uncooked regular oats

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

In a large mixing bowl at low speed of an electric mixer, beat together the coffee cake mix, eggs, sour cream, butter, water, and vanilla for 1 minute or just until the dry ingredients are moistened. Beat at medium speed for 2 minutes. Spread half the batter into the prepared pan. Combine the streusel packet, candy, pecans, and oats, sprinkle half of the mixture over the batter in the pan. Dollop then spread the remaining batter over the streusel layer. Sprinkle with the remaining streusel. Bake at 350 degrees for 40 minutes. Cool in the pan on a wire rack. Drizzle the glaze packet over the top of the cake.

file photo for reference only

SNOWFLAKE FUNNEL CAKES

4 eggs, beaten

4 cups sifted all-purpose flour
2 tsp baking powder
3 cups milk
1 tsp salt
2 cups canola oil
powdered sugar for dusting

In a mixing bowl combine the eggs and milk.

In a separate bowl combine the flour, baking powder, and salt; add to the egg mixture and using a rotary mixer, beat until smooth.  Pour the mixture into a pitcher and chill.

Heat the canola oil to 360 degrees in a deep fryer if you have one or a large skillet.

Remove batter from refrigerator and stir with a large spoon and test to see if it flows easily through a funnel.  If too thick, add a small amount of milk.  If too thin, add a little flour.

Cover the end of a funnel with your finger and pour 1/2 cup batter into funnel.  Hold over the hot oil and release your finger and drop batter into the oil while moving funnel to form a snowflake shape.  BE CAREFUL WHEN WORKING WITH HOT OIL!  Oil will splatter when batter hits it! Cook snowflake approximately 3 minutes until a golden brown; turn and cook approximately 1 minute on other side.

Remove from the oil and drain on paper toweling.  Transfer to a paper plate and sprinkle with powdered sugar 'snow'; sprinkle with sparkle or colored sugar, if desired.

Yield: 8 large snowflakes

file photo