COCONUT ITALIAN CREAM CAKE

5 large eggs, separated

1 cup butter, softened

1 2/3 cups sugar

1 1/2 tsp vanilla extract

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting:

12-oz cream cheese, softened

6 tbsp butter, softened

2 1/4 tsp vanilla extract

5 2/3 cups confectioners' sugar

3 to 4 tbsp heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

To make the cake:

Place egg whites in a small bowl and let stand at room temperature 30 minutes. Preheat oven to 350-degrees. Line bottoms of three greased 9-inch round baking pans with parchment paper and grease the parchment

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt. Add flour mixture to the creamed mixture, alternately with the buttermilk, beating well after each addition. Fold in the coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into the batter. transfer batter evenly into the three prepared pans. Bake in the preheated oven 20 t0 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

To make the frosting:

In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in the confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of the cake Sprinkle with the pecans and, if desired, coconut.

Yield: 16 servings. Refrigerate any leftovers.

 TOH 2015

EASIEST PECAN PIE BARS EVER

This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

  — with Anne Bush and Alice F Marion Dacus.

BANANA SPICE COOKIES

These cookies are known as good-for-you treats!

2 large bananas, mashed

1 1/2 cup oats, pulsed into flour

1 tbsp ground ginger

1/2 tbsp ground turmeric

2 tsp vanilla extract

Mix all other ingredients into the mashed bananas. Drop 18 spoonfuls onto a parchment paper-lined baking sheet. Bake at 350-degrees for 10 to 12 minutes. Cool then enjoy with yogurt, ice cream or tea.

recipe and photo from Woman's World 2025

HOT CHOCOLATE PUDDING CAKE, A LA MODE, PLEASE

6 tbsp butter

1 oz semisweet baking chocolate, chopped
1 egg yolk
1/2 cup all-purpose flour
1/2 cup 100% whole-wheat white flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed brown sugar
1 1/2 pint vanilla ice cream

Preheat oven to 350 degrees.

Microwave the butter and baking chocolate together in a small bowl just until melted.  Stir mixture with a whisk just to combine; stir in the yolk until well blended.

In a medium bowl, whisk together the flours, 3/4 cup of the granulated sugar, 1/3 cup of the cocoa, the baking powder, and salt until blended.  Stir in 1/2 cup of the milk, the butter/chocolate mixture, and vanilla extract until smooth.  Spread the batter into an ungreased shallow 2-quart baking dish.

Mix the remaining granulated sugar, remaining cocoa powder, and the brown sugar with a fork in a bowl until blended.  Sprinkle mixture over the batter in the baking dish.

Heat the remaining 2 cups of milk in a microwave just until simmering (do not boil).  Slowly pour the hot milk over the mixture in the baking dish; do not stir!

Bake 45 minutes at 350 degrees.

Spoon the cake into serving bowls and top each serving with a small scoop of ice cream.

Note: This cake should be served hot.  Otherwise, the pudding layer will be absorbed by the cake layer.

Note: This is a recipe I got from a Woman's Day magazine years ago.

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened

1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecans, candied cherries,2 tablespoons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

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LEMON POPPY SEED CHIFFON CAKE

1/2 cup poppy seed

1/4 cup water
Soften the poppy seed in the water for at least one hour.

1 pkg lemon chiffon cake mix
1 tsp grated lemon zest
1 pkg (4-oz) lemon pie and pudding mix
1/2 cup whipping cream

Prepare the cake mix according to package direction and stir in the poppy seeds. Pour batter into 2 9-inch ungreased loaf pans and bake according to the package directions. Allow to cool in pans for a couple of minutes the remove from pans to wire rack to cool completely.

Prepare the pie filling mix according to the package direction but reducing water by 1/2 cup. Stir in the lemon zest. Cool, if using the cooked filling.

Cut one loaf of the cake horizontally into three layers. Use other cake for another use, freeze for later use, or double the lemon zest, use two packages of pie filling mix, and 1 cup of whipped cream to make two cakes.

Whip the whipping cream until soft peaks form then fold into the lemon pie filling. Spread filling over the top of each layer and stack layers to make a 3 layer loaf cake. Chill cake to set filling before serving.

the file photo

OLD FASHION BUTTERMILK CANDY

This is a candy recipe from my young days in Southern Indiana during the 1960s. I hope you enjoy it as much as we always have!

2 cups sugar
Pinch of salt
2 cups pecans
1 cup buttermilk
1 stick margarine
1 teaspoon vanilla

Mix sugar, salt, and buttermilk; cook 5 minutes. Add margarine and pecans. Cook 5 minutes more, to a soft ball stage. Add vanilla. Beat until cool, pour onto a buttered platter. Very good!

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SNOWBALL BUNDT CAKE

1 pkg yellow cake mix

3 large eggs
1/3 cup canola oil
1 1/4 cups water
1 tsp almond extract
1/2 cup crystalized ginger, chopped coarse
3/4 cup slivered almonds, toasted and chopped

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt* pan; set aside.

In large mixer bowl, combine the cake mix, eggs, canola oil, water, and extract. Blend mixture for 2 minutes; fold in the ginger and almonds.

Pour the batter into the prepared Bundt pan. Bake 50 minutes or until a a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 25 minutes. Remove from the pan and allow to cool completely on a wire rack.

When cake is completely cooled, use a long-serrated knife and slice the cake horizontally into 2 layers; the bottom portion should be 2/3 of the cake, the top part only 1/3. Remove the top and set aside. Hollow out the bottom layer leaving about 3/4-inch on the sides and bottom. (Save the hollowed-out cake in a baggie for another use such as a small trifle.) Make the following filling and spoon it into the "tunnel". Then replace the top layer.

FILLING:
1 pkg (8-oz) cream cheese, softened
1/2 cup sour cream
3 tbsp powdered sugar
1/2 tsp vanilla extract

In a large bowl beat the cream cheese until light and fluffy. Beat in the sour cream, powdered sugar, and vanilla extract until mixture is smooth.

COCONUT ICING:
1 tub creamy vanilla frosting
1 tbsp lemon juice
1 cup shredded coconut
Combine the frosting and lemon juice until smooth and blended. Spread on the cake and immediately sprinkle the coconut over the cake, pressing lightly into the frosting.

*A tube pan may be used.

 I got this from Just a Pinch years ago.

STRAWBERRY COCONUT PECAN CAKE

1 pkg (3-oz) strawberry gelatin

1 pkg (2-layer size) white cake mix
3/4 cup canola oil
3/4 cup milk
4 eggs, separated
1 cup  shredded coconut
1 cup chopped pecans
2 cups strawberry halves
1/4 cup butter, softened
1 lb powdered sugar

Preheat oven to 350 degrees.
Grease and flour two round cake pans; set aside.

In a large mixing bowl stir the gelatin and cake mix together; add the oil, milk, egg yolks and mix just until moistened.

In a separate bowl, combine the coconut, pecans, and strawberries.  Fold half this mixture into the cake batter.  Reserve the other half of the strawberry mixture.

In a mixer bowl, beat egg whites until stiff but not dry; fold into the batter.  Pour the batter evenly into two prepared pans.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers come out clean.  Allow to cool in pans on wire rack for just a few minutes then remove from pans to the wire racks to cool completely.

In a mixer bowl cream the butter until light.  Add the powdered sugar, mixing until fluffy.  Add the remaining strawberry mixture and mix in well.  Place one layer on cake plate and spread some of the frosting over the top.  Top with the second layer.  Use the remaining frosting to cover the top and sides of the cake.

Yield: 12 servings.

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BERRIES AND CREAM TRIFFLE

 Cranberry Layer

• 24 oz fresh cranberries (2 packages)
• 1-1/2 Cups water
• 1 Cup sugar
• 1 cinnamon stick
Custard Layer
• 1⅓ Cups sugar
• 3 Tbs cornstarch
• ¼ Tsp salt
• 4½ Cups 2% milk
• 9 egg yolks
• 1 Tbs vanilla extract
• 1 Tbs butter
• Cake
• 1 loaf (16 oz) frozen pound cake, cut into 1″ cubes
  or
• 1 9×13 white cake, baked, cooled and cubed
• Chilled whipped cream for decorating 
• Sugared Cranberries for decorating (Recipe below)
Cranberry Layer
• Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Custard
• While the cranberries are cooking..combine sugar, cornstarch and salt in a separate large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
• Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
• Remove from heat and stir in butter and vanilla.
• Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Assembly
• Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
• Top with chilled whipped cream and candied cranberries if desired.
• Allow sugared cranberries to set for 2 hours before adding for best results.
• SUGARED CRANBERRIES
• 12 oz cranberries
• 3/4 cup sugar
• 3/4 cup water
• extra sugar for rolling (coarse or fine)
• Bring ¾ cup each water and sugar to a boil. Let boil about 3 minutes. Remove from heat and add cranberries in.
• Using a slotted spoon, remove cranberries and place on a rack (reserve sugar mixture) and allow to drip dry for about 20-30 minutes. They should be tacky to the touch.
• Place cranberries, a few at a time, back into the sugar mixture which should still be warm. Roll each cranberry in sugar and place on parchment. Let dry 1 hour before handling.
• Note: I got this recipe from a friend who posted it on facebook.
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FRESH FRUIT TART (Diabetic instructions, too.)

CRUST: 

2 cups ground gingersnap cookies (approx 38 cookies)* 

2 tbsp sugar** 

1/3 cup butter flavor shortening 

FILLING: 

1 brick (8-oz) cream cheese, softened 

1/4 cup sugar** 

2 tsp lemon juice 

1/2 cup whipping cream 

1/4 cup apricot preserves 

1 tbsp water 

Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes, kiwi, etc. 

Preheat oven to 350 degrees. 

 To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture onto bottom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) 

Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool. 

To make the filling, combine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours. Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water, brush over the top of the fruit. Garnish with fresh mint leaves, if desired. 

*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers. 

**For diabetics, you can use the same amount of Splenda or Stevia granular as is listed for the sugar.

file photo for reference only

3-LAYER GERMAN CHOCOLATE CAKE/COCONUT-PECAN FROSTING

4-oz German's sweet chocolate

1/2 cup boiling water
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
2 cups granulated sugar
4 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
4 large egg whites

Preheat oven to 350 degrees.
Line the bottoms of 3 9-inch round baking pans with waxed paper.  Very lightly spray sides and bottoms of pans with nonstick cooking spray.

Melt the chocolate in the boiling water; cool.

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

In a large mixer bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating thoroughly after each addition.  Blend in the vanilla extract and chocolate mixture.  Alternately add the flour mixture and the buttermilk, beating after each addition until smooth. 

Beat egg whites until stiff; fold into the batter.

Pour batter evenly into the three prepared pans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and immediately run a thin spatula or knife around edges of cakes to llosen from pans.  Cool in the pans for 15 minutes.  Remove from pans, remove waxed paper, and cool completely on wire racks.  Spread the filling/frosting (recipe below) between layers and over top.

Filling/Frosting:
1 cup heavy cream (or evaporated milk)
1 cup granulated sugar
3 large egg yolks, slightly beaten
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup coarsely chopped pecans

In a 2-quart heavy saucepan, combine the cream, sugar, egg yolks, butter, and vanilla extract.  Cook mixture, stirring constantly, over medium heat until thickened - 10-12 minutes.  Remove from heat and stir in the coconut and pecans.  Cool until of spreading consistency, beating occasionally.

To assemble cake: Place one layer, bottom side down on cake plate and top with a layer of the frosting/filling.  Top filling with a second layer, add a layer of filling.  Top filling with last layer and top with the remaining frosting.

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HOMEMADE SPICED TEA MIX

1 cup Country Time lemonade-flavored tea mix

1 cup Tang orange drink powder
1 1/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger

Combine all ingredients together well.  Store in a large zip-top plastic food storage bag for home use or put in a pretty glass jar to give as a gift.  If giving as a gift, don't forget to include the instructions for making a cup of tea (below).

To make a cup of hot tea: Place 2 heaping tablespoonsful of the mixture into a cup or mug.  Add 1 cup boiling water and stir gently.

Yield: 2 cups of mix

Homemade Spiced Tea Ready for Gifting

 

Note: This is my version of an old Southern Living Recipe

BANANA STICKY BUNS

1/2 cup packed brown sugar

1/2 cup butter, softened
3 dozen pecan halves
2 cups biscuit/baking mix
2/3 cup mashed ripe banana
2 tbsp butter, softened
1/4 cup packed brown sugar

Preheat oven to 450 degrees.

Place 2 teaspoons brown sugar, 2 teaspoons of butter, and 3 pecan halves in each of 12 medium muffin cups. Place in the oven just to melt the butter and brown sugar.

Stir the baking mix and banana together to make a soft dough. Gently shape into a ball on a floured surface. Knead 5 times. Roll into a rectangle of about 15 x 9-inches. Spread the 2 tablespoons of butter over the surface. Sprinkle the 1/4 cup of brown sugar over the butter. Roll rectangle up beginning at long side. Pinch edge of dough to seal.

Cut the roll into 1 1/4-inch slices. Place, cut side down, in the muffin cups. Bake 10 minutes. Immediately invert the pan onto serving tray or a baking sheet and allow to remain for a minute or two to allow the butterscotch to drizzle down over the buns.

Yield: 12 buns

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BLACK RASPBERRY DUMPLINGS

1 quart fresh or frozen black raspberries

1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional

Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan.  Bring the mixture to a boil while stirring almost constantly; reduce heat to low.

In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms.  Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes.  Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through. If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.

Yield: 10 to 12 servings

Note: Great with cream or ice cream!

file photo for reference

HOLIDAY EGGNOG PIE

1 1/2 cups cold eggnog

1 1/2 cups cold milk
1 pkg (6-serving size) vanilla instant pudding
1 9-inch pie shell, baked, cooled
whipped cream for garnish
nutmeg for garnish

Combine the cold eggnog and milk in a mixing bowl.  Add the pudding mix and beat with electric mixer on low speed for 1 minute.  Immediately pour into the cooled pie shell.  Chill at least an hour before cutting to serve.

Before serving, garnish each slice with a dollop of whipped cream sprinkled lightly with nutmeg, if desired.

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LEMON POUND CAKE MUFFINS

1/2 cup butter, softened

1 cup sugar

2 large eggs at room temperature

1/2 cup sour cream

1 tsp vanilla extract

1/2 tsp lemon extract

1 1/4 cups all-purpose flour

1/2 tsp salt

1/4 tsp baking soda

Glaze:

1 cup confectioners' sugar

3 tbsp lemon juice

Heat oven to 400-degrees.

In a large bowl, cream butter and sugar together until light and fluff

y, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, vanilla and lemon extracts. Combine flour, salt and baking soda; add to the creamed mixture just until moistened.

Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

Combine the glaze ingredients, drizzle over the muffins. Best served warm.

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PEACH PUDDING WITH CANNED PEACHES

1 stick butter

1 cup sugar
3/4 cup milk
1 cup flour
2 tsp baking powder
1 large can sliced peaches

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan. Mix sugar, flour, and baking powder together. Stir in the milk with a wire whisk. Pour the flour mixture over the butter in the pan. Do Not Stir! Place the peach slices overall. Pour the peach juice over the top. Bake at 350 degrees for 30 to 35 minutes.

file photo for reference

MINTY CHOCOLATE-DIPPED CANDY CANES

2 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg

1 1/2 tsp vanilla extract

ICING:

4-oz semi-sweet and/or white chocolate chips

1/4 tsp pure peppermint extract

red, white, pink, green, etc nonpareils

To make cookies:

In a large mixing bowl, whisk together flour, baking powder and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Make 4 equal disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Chill until firm - 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees and line baking sheets with parchment paper. Using floured candy cane cookie cutter, cut out cookies. Place on the parchment-lined baking sheets. Reroll, chill, and cut the scraps.

Bake, rotating pans around halfway through, Bake until cookies are lightly brown around the edges, 10 to 12 minutes. Allow to cool on cookie sheets 5 minutes before removing to wire racks to cool completely.

To decorate:

Place cooling racks over parchment paper. Melt chocolate in microwave, stirring in 20 second intervals until melted; stir in peppermint extract. Dip top half of each cookie in the chocolate, replace on rack and sprinkle with the nonpareils.

Recipe and photo HGTV 2018

BASIC WALNUT FUDGE BROWNIES WITH ADD INS

This recipe is a favorite on this blog.

4 squares (1-oz each) unsweetened chocolate

3/4 cup butter
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped walnuts (may substitute pecans, if desired)

Preheat oven to 350 degrees for a metal baking pan or 325 for a glass baking dish.
Grease a 13 x 9-inch pan and set aside.

In a large glass mixing bowl melt the chocolate and butter together in the microwave on high for 2 minutes or until butter is completely melted when stirred.  Stir until the chocolate is totally melted.

Stir the sugar into the chocolate mixer until completely blended.  Mix in the eggs and vanilla extract.  Stir in the flour and the walnuts until well blended.  Spread the mixture into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out with fudgy crumbs attached.  Be careful not to overbake!  Cool in the pan on a wire rack then cut into 24 squares.

Add ins to make CREAM CHEESE BROWNIES
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
2 tbsp all-purpose flour

Prepare the above recipe as directed above but use 4 eggs instead of 3!  Spread in 13 x 9-inch greased pan as above.

Beat the cream cheese, sugar, egg, and flour in the bowl you just mixed the brownies in.  Beat until well blended.  Spoon the cream cheese mixture over the brownie mixture in pan and swirl with a knife to marbleize.  Bake 40 minutes at 350 degrees.

Add ins to make WALNUT CRUNCH BROWNIES
3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
4 cups chopped walnuts

Prepare brownies as directed above in original recipe but use 4 eggs instead of three and omit the walnuts.  Spread the batter in greased 9 x 13-inch pan.

Microwave the brown sugar and butter together in a small to medium glass mixing bowl.  Microwave on high for 1 minute or until the butter is melted.  Stir in the eggs, flour, and vanilla extract until well blended.  Stir in the chopped nuts and spread the mixture evenly over the brownie batter in the pan.  Bake for 45 minutes. 

PEANUT BUTTER MARSHMALLOW CREME FUDGE #1

4 cups granulated sugar

1 1/2 sticks butter
1 tall can evaporated milk
1 pkg peanut butter chips
1 tsp vanilla
1 small jar marshmallow creme

In a heavy saucepan combine the sugar, butter, and milk; bring to a boil.  Boil the mixture for 15 to 20 minutes; remove from heat and add the chips, vanilla, and marshmallow creme.  Beat well by stirring pour into a buttered 8-inch square pan.

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ALMOND ORANGE COOKIES WITH CHOCOLATE FILLING

1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cool completely.

CREAMY CHOCOLATE FILLING:
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla
In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use. 

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CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm. 

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an old Pillsbury recipe and photo

DARK CHOCOLATE CHUNK CHERRY CAKE FROM SOUTHERN LIVING 2006

Unsweetened cocoa

1 box (18 1/4-oz) yellow cake mix with pudding
1/2 cup sugar
1 box (3.8-oz) devil's food instant pudding mix
4 large eggs
3/4 cup vegetable oil
1/2 cup water
1 carton (8-oz) sour cream
1 tbsp vanilla extract
5 bars (3-oz) dark chocolate bars, divided (Ghirardelli works well)
1/2 cup coarsely chopped dried cherries
1 tbsp butter
1/3 cup heavy whipping cream

Grease a 12-cup Bundt pan, dust with the unsweetened cocoa and set aside.

In a large mixing bowl combine the cake mix, sugar, and pudding mix together; set aside.

With an electric mixer at medium speed, beat the eggs, oil, water, sour cream, and vanilla together until blended.  Gradually add to the cake mix mixture and beat for 2 minutes.

Coarsely chop 3 of the chocolate bars and fold, along with the cherries, into the cake batter.  Pour batter into the prepared Bundt pan.

Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Remove from pan, cool completely on wire rack.

Coarsely chop 1 chocolate bar; place in a small bowl with the butter.

Bring the whipping cream to a simmer in a small saucepan over medium-high heat.  Remove from heat and immediately pour over the chocolate and butter; whisk until smooth.  Cool for 3 minutes or until slightly thickened.  Drizzle chocolate over the cake. 

Coarsely chop the last chocolate bar and sprinkle over the cake.

Yield: 12 servings

Note: For the holidays, I like to place some well-drained maraschino cherries over the top.

WHITE FUDGE WITH BLACK WALNUTS

4 cups granulated sugar

1 tall can evaporated milk
1 stick butter
1 pkg (12-oz) white chocolate baking chips
1 1/2 cups chopped black walnuts*
1 tsp vanilla extract

Combine the sugar, evaporated milk, and butter in a heavy saucepan; bring to a rolling boil.  Cook 10 minutes; remove from the heat and stir in the chocolate chips, walnuts, and vanilla.  Mix well and pour into 9 x 13-inch buttered pan.  Cut into squares when firm.

*May use English walnuts or pecans if you prefer.

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APPLE PIE PHYLLO CUPS

These little phyllo cups are filled with an apple pie type filling.  They are like miniature apple pies.

FILLING:
8 cups peeled, chopped Gala apples
2 cups granulated sugar
1/2 cup water
2 tbsp butter, cut up
1 1/2 tbsp lemon juice
1 1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg

To make filling:  In a large skillet over medium-high heat, bring the apples, sugar, water, butter, and lemon juice to a boil.  Stir in the salt, cinnamon, and nutmeg.  Lower the heat to medium and boil gently 20 to 25 minutes or until the apples are tender and the liquid is reduced by half.

Remove from heat and crush apples with a potato masher until they form into a chunky style applesauce.  Allow to cool completely.

CUPS:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 pkg (16-oz) frozen phyllo, thawed
1/2 cup butter, melted
Powdered sugar for garnish

Preheat oven to 350 degrees.
Spray 12 muffin cups with nonstick cooking spray.

In a small teacup combine the sugar and cinnamon.

Layer 4 sheets of phyllo dough, lightly brushing each layer with the melted butter.  Cut the stack of dough into 6-inch squares discarding excess dough.  Press each square into a muffin cup and fill each with 1/3 cup of the filling mixture.  Fold the phyllo edges over the filling.  Brush with butter and sprinkle with the cinnamon sugar mixture. 

Bake at 350 degrees 30 to 35 minutes or until lightly browned.  Cool completely in the pan that is sitting on a wire rack.  Sprinkle with the powdered sugar just before serving.

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