PUMPKIN OATMEAL RAISIN COOKIES

2 cups all-purpose flour
1 cup old-fashioned oats, uncooked
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla
1 cup canned pumpkin
1/2 cup raisins, optional

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon and salt. Cream butter and gradually add to the sugars, beating until light and fluffy. Add egg, vanilla, and pumpkin; mix into the sugar mixture very well. Gradually add in the flour mixture and mix well. Add raisins if you would like and mix in well. Drop onto lightly greased baking sheets and bake approximately 10 minutes or until lightly browned.

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CRANBERRY LOAF CAKE with SAUCE

This is from my vintage recipe collection. I think, can't say for sure, that my late mother got this recipe years ago from a Jello Pudding and Pie Filling advertisement. It was with an attachment that read, "Pudding has revolutionized the whole world of cake baking, made cake from a mix taste better than ever."

1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) lemon instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/4 cup canola oil
1/2 cup chopped pecans
1 can (1 lb) whole berry cranberry sauce, broken up
water
1 pkg (4-serving size) lemon cook & serve pudding and pie filling mix
1/2 cup sugar
1/4 tsp salt
1 tbsp butter

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans; set aside.

In large mixer bowl combine the cake mix, instant pudding mix, eggs, sour cream, canola oil, and chopped pecans, blend. Once ingredients are blended, beat at medium speed for 4 minutes. Fold half the cranberry sauce into the mixture. Pour the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are starting to pull away from pans. Do not under bake these cakes. Cool in pans for 15 minutes; remove cakes and cool completely on wire racks.

Place the remaining cranberry sauce in a large measure and add enough water to make 2 1/2 cups. Pour mixture into a saucepan and add the pudding mix, sugar, and salt. Cook while stirring over medium heat until the mixture comes to a full boil and thickens. Remove from the heat and stir in the butter. Serve this sauce warm over the cake slices.

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STRAWBERRY DREAM LAYER CAKE

This recipe is an old one from Sweet Pea's Kitchen with some additions of my own.

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.

Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level.

When cake is cool, make your favorite frosting. Add the strawberry solids to a small amount of the frosting to use as filling between the layers. Frost cake with remaining frosting and add fresh strawberries in the center as garnish, if desired.

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TOASTED COCONUT HOT CHOCOLATE

1 can (113.66-oz) can chilled coconut milk, divided
2 tbsp powdered sugar
3 tsp vanilla extract, divided
1 qt unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
6-oz bittersweet chocolate (60% cacao)
1/4 tsp kosher salt
3/4 tsp ground cinnamon
toasted coconut for garnish
chocolate shavings for garnish
extra cinnamon for garnish

Without shaking or tilting the can, carefully open the canned coconut milk; remove solidified cream from the top and place in a bowl. Reserve the liquid.

Add 1 teaspoon of the vanilla to the bowl along with the powdered sugar and beat with an electric mixer until medium peaks form, about 3 minutes. Refrigerate until ready to use.

In a medium saucepan, whisk together the remaining of the canned coconut milk, unsweetened coconut milk, granulated sugar and unsweetened cocoa. Bring mixture to a simmer over medium heat, stirring constantly. continue to cook, stirring constantly, until mixture is hot and all sugar is dissolved. This will take about 10 minutes. Remove from the heat.

Whisk the bittersweet chocolate, ground cinnamon, kosher salt, and the remaining 2 teaspoons vanilla.

Pour into mugs and top with the toasted coconut, chocolate shavings, and extra cinnamon for garnish.

Yield: 4 servings

I got this recipe and photo from SL ln 2017.

FRESH PEAR CAKE

2 cups sugar
3 eggs
1 1/4 cups canola oil
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
3 cups fresh pears, chopped
1 cup pecans, chopped (optional)

In a large mixing bowl, mix together the sugar, eggs, and canola oil; beat until creamy and fluffy.

Mix together the flour, baking soda, salt, and cinnamon. Add the dry mixture to the creamy mixture one cup at a time, beating constantly.

Add the vanilla, pears, and nuts, if using. Mix thoroughly.

Bake cake at 350 degrees for 1 hour in a lightly greased tube pan.

When cake is cooled you may serve plain or make a simple powdered sugar glaze to pour over cake.

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MRS. HAZEL'S OATMEAL RAISIN COOKIES

An old cookbook recipe.

1 cup white sugar
1 cup brown sugar
1 cup solid shortening
2 eggs
2 cups oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 cup raisins
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine the white sugar, brown sugar, shortening and eggs. Mix together until fluffy. Stir in the oats. Sift the flour, baking soda, and baking powder into the oats mixture. Mix well and stir in the vanilla, raisins, and chopped nuts, if using. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until slightly brown around edges.

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BERRY WHITE CHOCOLATE MOUSSE

6-oz white chocolate, chopped

1 1/3 cups heavy cream

2 1/2 cups raspberries

3 tbsp sugar

White chocolate curls for garnish, optional

In a microwave-safe bowl, mix chocolate and 1/3 cup cream; microwave in 15-second intervals, stirring, until melted; cool. 

In a food processor, puree 2 cups of the raspberries and the sugar. Using a spoon, push through a strainer

On medium-high speed, beat remaining cream until stiff. Fold into chocolate mixture; reserve 1 cup. Fold raspberry puree into the remaining chocolate mixture. Alternately spoon mousses into glasses. Cover and chill. Top with the remaining berries. Garnish with white chocolate curls, if desired.

First for women 4/22

PEANUT BUTTER CREME FUDGE TORTE CAKE

Cake:

1 white or yellow moist supreme cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs

Filling:
6 tbsps all-purpose flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 cup creamy peanut butter
1 tsp vanilla

Glaze:
3/4 cup semisweet chocolate morsels
1 tbsp vegetable oil
1/3 cup unsalted roasted peanuts, chopped

Preheat oven to 350 degrees. Generously grease and lightly flour two 9-inch cake pans. Set aside.

In a large mixing bowl at low speed, mix cake mix, water, oil, and eggs until moistened. Beat for 2 minutes at high speed. Pour batter into the prepared pans. Bake at 350 degrees for 25 to 35 minutes until a wooden toothpick inserted in the center of cakes comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove the cakes from pans and allow to cool completely on wire racks.

While the cake is baking, prepare the filling. In a medium saucepan, combine the flour and milk. Cook the mixture over medium heat, stirring constantly, until very thick. Transfer the mixture to a bowl and cover with plastic wrap. Cool in the refrigerator while cake is baking and cooling. Combine the sugar, butter, peanut butter and vanilla in a large mixing bowl and cream together well. When the milk mixture is chilled, add to the creamed mixture and beat until fluffy, about 2 minutes.

Cut the cooled cake layers in half horizontally using a thread or a long sharp knife to form 4 thin layers. Place one layer on the serving plate with the cut side up. Spread 1/3 of the filling mixture evenly over the layer. Repeat with the second and third layers. Top with the remaining layer putting it cut side down.

In a small microwave-safe bowl, combine the chocolate chips and oil. Microwave on medium for 1 to 2 minutes until chocolate morsels are melted. Stir until smooth. Reserve 1/4 cup of the glaze. Spread remainder of the glaze evenly over the top of the cake. Sprinkle with the chopped peanuts. Use the reserved glaze to drizzle over the peanuts and down sides of the cake. Refrigerate until serving time. This cake should be refrigerated at least 2 hours before cutting. Refrigerate any leftovers.

CHOCOLATE ORANGE MARBLE POUND CAKE

3 cups cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened to room temperature
2 1/4 cups sugar
6 large eggs, room temperature
1 cup milk
1 tbsp grated orange peel
3 squares (1-oz each) semisweet chocolate, melted and cooled

Preheat oven to 350 degrees.

Lightly grease 10-inch tube pan with removable bottom and dust with flour tapping out any excess. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat together butter, sugar, and eggs until light and fluffy. At low speed, beat in the flour mixture alternately with the milk. Beat after each addition until smooth. Place 2 cups of the batter into a small bowl and stir in the orange peel; set aside. Stir melted chocolate into the remaining batter. Spoon a layer of the chocolate batter into bottom of prepared pan. Top with a thin layer of the orange-flavored batter. Repeat with the remaining batters alternating orange over chocolate and chocolate over orange. With a large metal spatula, gently swirl batters together a few times to marble. Bake 1 hour and 15 minutes or until top springs back when lightly touched with fingertip. Cool cake in the pan on a wire rack for 15 minutes. Loosen from edge of pan by running a thin knife or spatula between cake and pan. Remove sides of pan. Cool cake completely before removing the center and bottom. Cake is best when allowed to stand overnight before cutting.

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PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING

2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)

Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting (recipe below) and top with nuts if desired.

Cream Cheese Frosting
12 oz . cream cheese , nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract

 In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

Yield: 24 servings

Recipe source: Cooking Classy

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