CINNAMON RAISIN COFFEE TWIST

1/2 cup chopped pecans

1/3 cup raisins*

1/4 cup sifted powdered sugar

1/4 cups butter softened

1 tsp ground cinnamon

1 tsp vanilla

1 pkg (8) refrigerated bread sticks

1/2 sifted powdered sugar

2 tsp milk

1/4 tsp vanilla

*May substitute chopped dates, if desired.

Combine half the pecans, the raisins, 1/4 cup powdered sugar, butter, cinnamon. and 1 tsp vanilla. Unroll the breadsticks without separating. Spread raisin mixture evenly over the dough, to within 1/2-inch of the edges. Fold in half lengthwise, seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly. Shape into circle on ungreased baking sheet; seal ends. Bake, uncovered, in 3550-degree oven 20-22 minutes or till golden. Cool slightly.

For glaze, in a small mixing bowl stir together 1/2 cup sifted powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over bread. Sprinkle with remaining nuts. Serve warm. Makes 8 servings.

recipe and photo from BH&G 1989

 

PEANUT DATE BALLS

1 pkg (8-oz) pitted whole dates, snipped

1/4 cup butter

1/4 cup orange juice

1 beaten egg

1 tbsp milk

1/2 cup chopped peanuts

1/2 tsp vanilla

2 cups flaked whole grain corn cereal (such as corn flakes)

1/2 cup finely chopped peanuts

In a 2-quart saucepan, combine dates, butter and orange juice. Cook, stirring, over medium heat until butter is melted and mixture is well blended.

Combine the egg and milk. Stir into the date mixture, cook, stirring, over medium heat for 1 to 2 minutes or until very thick. remove from the heat and stir in the 1/2 cup chopped peanuts and vanilla until mixture is smooth. Stir in the cereal.

Shape the mixture into 3/4r-inch balls and roll in the finely chopped peanuts. Chill until firm. Store in the refrigerator.

Yield: 42 balls

file photo of this recipe

BEST-EVER CHOCOLATE CAKE and FROSTING

This is an old recipe I have probably had 30 or 35 years. It is a Great American Home Baking Recipe. The flavor is enhanced by adding coffee.

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

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

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Beat in the shortening, using an electric mixer on low speed. Beat in the milk, coffee, and vanilla extract until combined.
Increase speed to high and beat for 2 minutes. Add the eggs and beat another 2 minutes.

Pour batter into the prepared pans; smooth with a spatula. Bake in center of oven until a toothpick inserted in the centers comes out clean; about 30-35 minutes.

Remove cakes from oven to a wire rack and allow to cool in the pans for 5 minutes before turning out onto the wire racks to cool completely.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided

Combine the cocoa powder, butter, corn syrup, vanilla extract and salt in a large bowl. Beat on medium speed 2 minutes. Add warm water; mix well. Beat in half the confectioners' sugar, then the remaining half. Beat until smooth.

Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts.

This is the file photo.

 

ORANGE MACAROONS

2 egg whites

1/2 tsp vanilla

2/3 cup sugar

1 cup flaked coconut

1/2 cup finely chopped pecans

2 tsp grated orange peel 

In a small mixer bowl, beat egg whites and vanilla till soft peaks form (tips curl). Gradually add sugar, beating till stiff peaks form (peaks stand straight). Fold in coconut, pecans, and orange peel. Drop by rounded teaspoons 1 1/2-inches apart onto greased cookie sheet. Bake at 325-degrees 10 to 12 minutes. remove and cool on wire rack.

Yield: 36 macaroons

file photo for reference only

CHERRY ALMOND SCONES

1 large egg

1 large egg white
1/3 cup canola oil
2/3 cup granulated sugar
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp sugar for sprinkling, if desired

Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.

Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup sugar, buttermilk, almond extract, and dry milk; stir to blend.

Mix the baking powder, baking soda, and flour together; blend into the buttermilk mixture.  Add the cherries and almonds, if using, and stir to mix in.

Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional sugar, if desired.

Bake at 350 degrees for 10 to 15 minutes.

file photo

HERSHEY'S TRUFFLE BROWNIE CHEESECAKE

Brownie Layer:

6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsp all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.
Grease a 9-inch springform pan.

In a mixing bowl, stir together the melted butter, sugar, and vanilla extract.  Add the eggs and stir to blend.  Stir in the flour, cocoa, baking powder, and salt; blend together well.  Spread the batter into the prepared pan and bake 25 to 30 minutes or until the brownie layer pulls away from the sides of the pan.

Meanwhile, prepare the Truffle Cheesecake Layer:
3 blocks (8-oz each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 pkg (12-oz)* special dark chocolate chips, divided
1/2 tsp shortening (do not use butter, margarine, oil, or spread!)
*2 cups

In large mixer bowl beat the cream cheese and sugar using an electric mixer on medium speed until smooth.  Gradually beat in the eggs, heavy cream, vanilla, and salt until well blended.

Set aside 2 tablespoons of the chocolate chips.  Place the remaining chips in large microwave-safe bowl.  Microwave on high for 1 1/2 minutes or until the chips are melted and smooth when stirred.  Gradually blend the melted chocolate into the cheesecake batter.

Remove the brownie layer from the oven and immediately spoon the cheesecake mixture over the brownie layer.  Return to oven; continue baking 45 to 60 minutes or until the center is almost set.  Remove from oven to a wire rack.  Using a thin knife, loosen cake from the side of the pan.  Cool to room temperature.  Remove side of pan.

Place the remaining 2 tablespoons of chocolate chips and the shortening in small microwave-safe bowl.  Microwave at medium power 30 seconds or until chips are melted and mixture stirred becomes smooth.  Drizzle over the top of the cheesecake.

Cover and refrigerate several hours until cold.

Keep leftovers covered and refrigerated.

Yield: 10 to 12 servings

The file photo.

BUTTERSCOTCH HAYSTACKS

Years ago, I worked with a lady who would make these and bring them in to share with all of us. We loved them.

1 cup butterscotch chips

1/2 cup peanut butter chips
1 tbsp shortening (no substitutions)
1 1/2 cups (3-oz can) chow mein needles, coarsely broken

Line cookie sheet with wax paper. Place butterscotch chips, peanut butter chips, and shortening in a medium micro-wave safe bowl.

Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each time, just until chips are melted and mixture is smooth when stirred.

Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared cookie sheet or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in refrigerator in tightly covered container.

Yield: approximately 24

file photo

BLUEBERRY CLUSTERS

12-oz white baking bar with cocoa butter, cut up

2 tbsp shortening

2 cups fresh blueberries, rinsed and drained

In a heavy saucepan over low heat or in top of a double boiler set over hot water, melt baking bar and shortening. Stir until smooth then remove from heat. 

Pat blueberries gently with paper toweling until completely dry. Gently fold blueberries into the chocolate mixture until well coated. Drop by teaspoons into small paper candy cups or onto a waxed-paper lined baking sheet. Chill in refrigerator for 20 to 30 minutes until set. May be kept at room temperature about 1 hour. May be stored in the refrigerator up to 24 hours.

Yield: About 3 dozen clusters

file photo for reference

PECAN PIE CRESCENTS

 From Unique Cooking

Pecan Pie Crescents

Ingredients:

1 can crescent roll dough (8-count)

1/3 cup chopped pecans

1/4 cup packed brown sugar

2 tablespoons corn syrup (light or dark)

1 tablespoon melted butter

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Pinch of salt

Egg wash (1 egg mixed with 1 tablespoon water, for brushing)

Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until well combined.

Unroll the crescent dough and separate into triangles.

Place a spoonful of pecan filling at the wide end of each triangle. Roll up tightly like a crescent roll, pinching the ends slightly to prevent filling from leaking.

Place rolls on the prepared baking sheet and brush each with egg wash.

Bake for 10 to 12 minutes or until golden brown and crisp.

Cool slightly before serving. Enjoy warm and gooey.

Prep Time: 10 minutes

Bake Time: 12 minutes

Total Time: 22 minutes

Unique Cooking's photo

DIAMOND WALNUT RASPBERRY BROWNIES

3 squares (3-oz) unsweetened chocolate

1/2 cup shortening 

3 eggs

1 1/2 cups granulated sugar

1 1/2 tsp vanilla

1/4 tsp salt

1 cup all-purpose flour

1/2 cups Diamond Walnuts

1/3 cup raspberry jam

Melt chocolate in shortening over hot water, cool slightly. 

Blend eggs, sugar, vanilla and salt; stir in chocolate mixture then flour. Fold in walnuts. Turn batter into a well-greased 8-inch square pan. Bake at 325-degrees for about 40 minutes. Spoon jam over top of hot brownies; spread carefully. Allow to cool then spread with the glaze recipe below.

VELVET CHOCOLATE GLAZE

Melt 1-ounce unsweetened chocolate. Blend in 2 tablespoons butter and 2 tablespoons corn syrup. Stir in 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Mix well and spread over the jam covered brownies. Top with partially coated chocolate walnuts, if desired. Cut into 12 bars.

Yield: 12 brownies

This recipe and photo are from Diamond Walnuts, this their name in the recipes.

SKILLET APPLE BROWNIE

1 cup all-purpose flour

1/2 cup white sugar

1/2 cup brown sugar

1/4 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

2 eggs, lightly beaten

1 tsp vanilla extract

1/2 cup + 1 tbsp melted butter

2 cups apples, peeled, cored, chopped

1/2 cup chopped pecans

Preheat oven to 350-degrees. Place an 8 or 9-inch skillet in the oven to preheat.

Whisk together flour, sugars, salt, cinnamon, nutmeg and cloves in a bowl. Set aside.

Beat together eggs, vanilla, and 1/2 cup of the melted butter in a mixing bowl. Toss apples and pecans in the four mixture, then sit in the egg mixture until combined. Add the tablespoon of butter to the preheated skillet, swirling to coat the pan.

Pour batter into the hot pan and place in oven. Bake around 40 minutes until sides are dry and a toothpick inserted in the center comes out clean. Cool in skillet 20 minutes before removing and/or slicing.

Yield: 6 servings

recipe and photo arrecipes.com

MRS. WELBORN'S CHOCOLATE PIE

1 baked pie shell

Pie:
1 cup sugar
2 tbsp flour
3 tbsp cocoa
2 tbsp butter
3 egg yolks (save the whites for meringue)
1 cup milk
vanilla to taste

Mix the sugar, flour, and cocoa in a small mixing bowl; mix well.  Melt butter in an iron skillet over medium heat.  Stir in the sugar mixture.

In a separate bowl, beat the egg yolks, add milk and combine; stir into the butter mixture in the skillet a little at a time while stirring constantly.  Cook slowly until thick.  Add the vanilla and allow to cool somewhat before pouring filling into the baked pie shell.

Meringue:
3 reserved egg whites
1/8 tsp cream of tartar
2 tbsp sugar

Preheat oven to 400 degrees.

In mixing bowl, beat the egg whites with electric mixer on high until stiff peaks form.  Add the cream of tartar and sugar beating until sugar is dissolved.  Top the pie with the meringue being sure to seal meringue to crust to prevent weeping.  Bake at 400 degrees for 8 minutes or until golden brown.

Allow pie to cool completely before cutting to serve.

This recipe is from gospel singer Tanya Goodman Sykes. She said a next-door neighbor of her family made this for her when she was a child.

CHOCOLATE-PECAN CRISPS

1/2 cup butter, softened

1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream the butter and brown sugar together in a large bowl until blended.  Beat in the egg and vanilla extract.

Combine the flour, cocoa powder, baking soda, and pecans in a small bowl to blend together well.  Add to the butter mixture, blending until a stiff dough forms.  Sprinkle the coconut on a flat work surface.

Divide the dough into 4 parts.  Shape each part into a roll about 1 1/2-inches in diameter; roll in the coconut until heavily coated.  Wrap in plastic wrap and refrigerate until firm; at least one hour but up to 2 weeks. (May be frozen up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or just leave ungreased.

Cut dough into slices about 1/8-inch thick.  Place slices 2-inches apart on the baking sheets.  Bake at 350 degrees for 10 to 13 minutes or until firm.  Do not overbake.  Remove from pans and cool on wire racks.

Yield: 6 dozen

file photo for reference only

KENTUCKY JAM CAKE WITH CARAMEL ICING

1 cup raisins

1 can (8-oz) crushed pineapple with juice
1 cup butter, softened
4 large eggs
1 jar (12-oz) blackberry jam or 1 cup homemade
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup chopped pecans

Several hours ahead, overnight even, soak the raisins in the pineapple and juice.

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

In a large mixing bowl, cream the softened butter.  Add the eggs one at a time, beating well after each one.  Add the jam and the buttermilk; beat until well blended.

Sift the flour, sugar, cocoa, baking soda, cinnamon, nutmeg, and cloves together; add to the egg mixture.  Beat on low just until combined; stir in the raisins, pineapple, and pecans.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in cake centers comes out clean.  Cool in the pans for 10 minutes on a wire rack.  Remove from pans and cool completely on the wire racks.

CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 to 4 cups sifted powdered sugar

Melt the butter in a saucepan over medium heat.  Stir in the brown sugar and the milk; bring to a boil.  Remove from the heat and cool until just warm.  Beat in enough of the powdered sugar to get icing to a spreading consistency.

If you wish to have a thicker icing, add more powdered sugar.  If you need to thin the icing, add a little milk, a few drops at a time.

Place one cake layer on a cake plate and cover the top with the icing.  Place second layer atop the icing.  Frost top and sides of cake.  Place a decorative ring of coarsely chopped pecans around the outer edge of the cake top, if desired.

I have had this recipe for a long time.  Can't remember for sure but I believe it was a Taste of Home recipe.

file photo

SUGAR COOKIE CHEX PARTY MIX

I got this from my late friend Patti who made so many good treats.

RICH HOT FUDGE SAUCE

1 pkg (8 squares) unsweetened chocolate

1/4 cup butter
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
1 tsp vanilla

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Remove from microwave and stir until the chocolate is completely melted.

Add the sugar, milk, and whipping cream to the chocolate mixture and stir until blended.  Microwave 5 minutes or until the sauce is thickened and the sugar is completely dissolved.  Stir after the first 3 minutes of cooking.  Add the vanilla and stir in.

Serve immediately over ice cream, pound cake, etc.  May also be served warm as a fondue for dipping fresh fruits, cookies, pound or angel food cake cubes, etc.

the file photo

CHOCOLATE BLENDER FROSTING

This is a recipe I saw in a Martha Stewart Living Magazine. Very interesting. 

2 cups sugar
1 can (14-oz) evaporated milk (should be 1 1/2 cups)
8-oz unsweetened chocolate, melted and cooled

In blender container place all three ingredients; blend until smooth. This will take about 1 minute and the blender's sound will change when the frosting reaches the right consistency.

Transfer frosting to an airtight container and let stand at room temperature until thickened slightly, about 1 hour.

May be refrigerated for up to 3 days; bring to room temperature before using.

Yield: About 3 cups, enough for a 9-inch layer cake.

NOTE: This is a random picture used for reference only.

STRAWBERRY BAKED ALASKA

2 1/3 cups baking mix

3 tbsp sugar
2/3 cup light cream
1 quart strawberry ice cream
4 egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla

Preheat oven to 450 degrees.
Grease a round 8-inch layer cake pan; set aside.

Stir the baking mix, 3 tablespoons sugar, and light cream together to form a soft dough.  Pat the dough into the prepared pan.

Bake the dough at 450 degrees for about 10 minutes until it tests done.  Cool a few minutes and remove to a wire rack from the pan.

Line a bowl that is 1-inch smaller at its largest than the cake pan with aluminum foil.  Pack the ice cream into the bowl and freeze until firm.

Cover a baking sheet with aluminum foil and place the shortcake on the baking sheet.  Invert the bowl of ice cream over the shortcake; remove the bowl and the foil.  Freeze the shortcake and ice cream.

Just before serving, heat oven to 500 degrees.  Completely cover the shortcake and ice cream with the meringue being sure to seal the meringue to the foil covered baking sheet.

(To make the meringue: Beat the egg whites and the cream of tartar together until foamy.  Beat in the half cup of sugar, 1 tablespoon at a time and continue beating until stiff and glossy.  Do Not under beat! Beat in the half teaspoon of vanilla.

Place in oven and bake 3 to 5 minutes until the meringue is lightly browned.  Trim the foil to the edge of the meringue and transfer to a serving plate.  Serve immediately.

Yield: 12 servings

file photo for reference

AMARETTO-GLAZED STRAWBERRY SCONES

2 cups flour + additional for dusting

1 tbsp baking powder

1/2 tsp kosher salt

1/3 cup granulated sugar

6 tbsp cold unsalted butter, cut into pieces

3/4 cup + 1 tbsp heavy cream, divided plus more if needed

l/2 lb small strawberries, halved

1 cup powdered sugar

2 tbsp +more if needed, amaretto.

Heat oven to 400-degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Using a pastry blender or two forks, cut in the butter until coarse irregular crumbs form. Add the 3/4 cup of cream and stir just until dough holds together when squeezed, (Add the 1 tbsp of cream if mixture is too dry.) Toss with the strawberries.

On a lightly floured surface, knead dough until it comes together. Shape into two 1-inch-thick disks. Cut each into 8 wedges and place on the prepared baking sheet. Brush tops with 1 tablespoon cream.

Bake until edges are golden brown, about 16 to 20 minutes. Remove wedges to wire rack/s to cool completely.

In a small bowl, whisk together the powdered sugar and amaretto, adding a little more amaretto as needed until glaze can be drizzled. Just before serving, drizzle over scones.

Yield: 16 scones.

file photo for reference only

(START WITH A BOX) FUDGY OAT BROWNIES

Yes, box mixes can produce some delicious semi-homemade-style brownies and this recipe is a perfect example.

1 pkg (family-size) fudge brownie mix
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted

Preheat oven to 350 degrees.

In a mixing bowl combine the flour, oats, brown sugar, baking soda, and salt; stir in the butter until combined and all the mixture is wet.  Press mixture onto the bottom of an ungreased 13 x 9 x 2-inch baking pan.

Bake crust at 350 degrees for approximately 10 minutes or until the crust is puffy and the edges are lightly browned.

While the crust bakes, prepare the packaged brownie mix according to the package directions for cake-type brownies.  Pour the mixture over the crust and bake another 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies.)  Frost with the recipe below.

Brownie Frosting:
3 tbsp butter
1 1/2 squares (1-oz each) baking chocolate, chopped
2 1/4 cups powdered sugar
3 to 4 tbsp hot water
1 1/2 tsp vanilla extract

Melt the butter and chocolate together in a small saucepan over low heat, stirring until smooth.  Remove from heat and stir in the powdered sugar, hot water and the vanilla.  Stir until smooth.
NOTE: Add half the water first then remaining as needed for a spreading consistency smooth frosting.

Frost brownies and allow to cool on a wire rack until frosting is firm before cutting into 36 squares.

This is the file photo.

CAPPUCCINO PUNCH

1/2 cup sugar

1/4 cup instant coffee granules
1 cup boiling water
8 cups milk
1 qt softened vanilla ice cream
1 qt softened chocolate ice cream

Combine the sugar and coffee granules in a small bowl; add boiling water and stir until completely dissolved.  Cover and refrigerate until chilled.

Just prior to serving, pour the chilled coffee mixture into a 1-gallon punch bowl; stir in the milk.  Add scoops of ice cream, stirring until melted.

Yield: Approximately 1 gallon

file photo

BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So, for all the brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

CLASSIC RED VELVET CAKE

1/2 cup solid shortening

1 1/2 cups granulated sugar
2 large eggs
1 oz liquid red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk

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

Cream the shortening and sugar together in a large mixing bowl.  Add the eggs, separately and beat well after each one.  Beat in the food coloring, vinegar, butter flavoring, and vanilla.

In a separate bowl combine the cake flour, cocoa powder, baking soda, and salt; add to the sugar mixture alternately with the buttermilk.  Mix until well blended.

Pour batter into the prepared baking pans and bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.  Allow cakes to cool in the pans for 10 minutes then remove and cool completely on wire racks.

FROSTING:
1 block (8-oz) cream cheese
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tbsp vanilla extract

In a large mixing bowl combine the cream cheese and butter until smooth.  Add the powdered sugar and beat until mixed.  Add the vanilla and beat until smooth and creamy and of spreading consistency.

Place 1 cake on cake plate and top with frosting. Repeat with a second layer.  Top with the third layer and frost top and sides.

I have had this recipe approximately 25 years. I am sure I got it from a Reiman Publication but have no idea which one.

EASY PAVLOVA

 Tasty meringue nest filled with a delicious almond cream and fruit

3 egg whites

1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form. Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch. Meringue should be very lightly browned. Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form. Spoon the mixture into the meringue nest. Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.

CRUNCHY WHOLE-WHEAT PASTRY

3/4 cup whole-wheat flour

1/2 cup regular oats, raw
1 tbsp sugar
1 1/4 tsp ground cinnamon
1/2 cup butter, melted
2 tbsp cold water
nonstick cooking spray

In a small mixing bowl combine the flour, oats, sugar, and cinnamon.  Combine the butter and water; sprinkle over the flour/oat mixture, mixing together with a fork.

Spray a 9-inch pie plate with the nonstick cooking spray.  Flour hands then use to press the mixture onto the bottom and sides of the sprayed pie plate.

Bake shell for approximately 15 minutes or until golden in a 450 degree oven.

Allow shell to cool before adding pie filling!

file photo

DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

Serve with fresh fruit and/or berries for dipping.

file photo

COCONUT MERINGUE BLONDIE/BROWNIES

3/4 cup butter, softened

1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar.  When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.

In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well.  Spread the thick batter into the prepared baking pan.  Sprinkle the chocolate chips, coconut, and pecans.

In a small mixing bowl beat the egg whites until until soft peaks form.  Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar.  Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack. Cut into bars to serve.

The file photo.