YUMMY CREAM CHEESE POUNDCAKE

1 1/2 cups butter, softened

1 8 oz package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water, place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake. 

I got this recipe from a friend several years ago.

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COCONUT-DATE-NUT BALLS

3/4 cup flaked coconut

1/2 cup butter

1 (8 ounce) package dates, chopped

3/4 cup chopped pecans

1/2 cup egg substitute

3/4 cup sugar, Splenda or Stevia granulated

3 1/2 cups crispy rice cereal

Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).

Beat egg substitute and sweetener for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal.

When cool to touch, shape into 1-inch balls. Roll in toasted coconut.

Yield: 36 balls

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OLD-FASHION BUTTERSCOTCH MERINGUE PIE

1 deep dish pastry shell, baked
Filling:
1 1/2 cups packed brown sugar
1/4 cup all-purpose flour
1/8 tsp salt
3 egg yolks, beaten
1 1/2 cups milk
2 tbsp butter
1 tsp vanilla extract

Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

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BUCKEYE BARS

I got this recipe from a friend around a dozen years ago. Yummy!

2 cups creamy peanut butter 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
3 cups sifted confectioners’ sugar 
Pinch of salt 
2-3 cups pretzels (I used the mini pretzel twists) 
10 ounces milk chocolate chips 
2 tablespoons shortening

Crust:

1 and 1/2 cups finely ground graham cracker crumbs 

1/3 cup sugar 

6 tablespoons butter, melted

In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.

Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.

Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.

After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.

Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.

In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.

Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. 

Refrigerate for about 30 minutes to set.

Cut into small squares and enjoy!

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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

These recipes are from C&H Sugar. The cream cheese frosting is yummy and holds its shape well.

For the cupcakes:
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring (See Kelly's Notes)
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

For the frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream

Make the cupcakes:
Preheat the oven to 350F. Line a cupcake pan with liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.

Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Remove the paddle attachment and attach the whisk attachment. Stream in the cold heavy cream, whisking at medium-high speed until the frosting is thick enough to pipe. (This may take several minutes, depending on your mixer speed. Aim for stiff peaks.) Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.

Kelly's Notes:
To get the deep, dark red color in the photos, I use a gel-based food coloring. Regular water-based food colorings are less concentrated and thus require more to achieve the same rich color. If you are using the water-based food coloring in this recipe, you'll need about 3 tablespoons to achieve a good color. If you're using the gel-based food coloring, start with 4 to 5 drops and add more as needed.

This frosting recipe makes enough to pipe tall, thick swirls onto the cupcakes. If you'd rather slather the cupcakes using less frosting, divide the frosting recipe in half.

PEPPERMINT CHOCOLATE CAKE

I had this recipe at one time, thought about it today and looked it up online.  It is from Woman's Day magazine.

2 1/2 cup(s) all-purpose flour

1 1/4 cup(s) unsweetened cocoa

2 1/4 cup(s) granulated sugar

3/4 cup(s) packed brown sugar

2 1/4 teaspoon(s) baking soda

3/4 teaspoon(s) baking powder

3/4 teaspoon(s) kosher salt

1 1/2 cup(s) whole milk

3/4 cup(s) canola oil

3 large eggs

1 1/2 teaspoon(s) peppermint extract

1 1/4 cup(s) boiling water

20 mini candy canes

3 package(s) (8 ounces each) cream cheese, at room temperature

3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature

1 box(es) (1-pound) box confectioners' sugar

peppermint meringues, for decorating (optional)

 Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).

Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.

Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

Peppermint Meringues:

2 large egg whites

1/4 cup(s) granulated sugar

1/4 teaspoon(s) cream of tartar

1/8 teaspoon(s) peppermint extract

Red gel or paste food coloring

Heat oven to 200 degrees F. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.

Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

GIANT CINNAMON-CHEESE DANISH

1 can (17.5 oz) Pillsbury Grands refrigerated cinnamon rolls with buttercream icing

1 pkg (8-oz) cream cheese, softened

1/2 cup sugar

2 tsp sour cream

1 tsp lemon juice

1 tsp vanilla

Heat oven to 350-degrees. Lightly grease 9-inch glass pie plate with shortening, or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon tat fall off. Repeat with remaining rolls, coiling dough in pan into spiral shape.

In a small bowl, beat remaining ingredients with an electric mixer on medium speed until smooth. Spoon cream cheese mixture into a decorating bag with tip or cut a 1/2-inch hole in the corner of a gallon-size plastic food storage bag. Pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture.

Bake 25 to 35 minutes until center is thoroughly baked and edges are deep golden brown. Remove from oven the cool for 5 minutes. Meanwhile, remove cover from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle. Drizzle over the warm coffee cake. Cut into 6 wedges. Serve warm.

This recipe is from the Pillsbury Bake-Off Contest 41 in 2004. It caught my attention because it was entered by a lady in Terre Haute, Indiana. I had been to Terre Haute several times as my uncle, aunt and cousins lived there for years.

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SOUR CREAM CHOCOLATE CHIP BUNDT CAKE

1 cup baking cocoa powder

6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.

In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted.  Set aside to cool.

Meanwhile, combine the flour, salt, and baking soda.

In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy.  Add the eggs and blend until combined.

Fold the sour cream into the cooled chocolate mixture.  Add to the butter mixture alternately with the flour mixture and blend.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely.  Sprinkle with powdered sugar for garnish. Adding a fresh sliced strawberry or two with each serving adds a good touch.

Yield: 12 servings.

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GERMAN CHOCOLATE CREAM CHEESE CAKE with COCONUT PECAN ICING

I got this recipe from a friend who got it from Back Roads Living.

• 1- Box German Chocolate Cake Mix (You brand choice)
• 1- Can Coconut Pecan Icing
• 1- 8 oz package or cream cheese ~ softened to room temp.
• 1/4 cup sugar
• 1 Large egg
• 1 Tbsp all purpose flour
• 1/2 Tsp vanilla extract
• 1- Bundt Pan

1. Preheat oven to 350 degrees
2. Prepare cake according to box directions
3. In a separate bowl add cream cheese, sugar, egg, flour and vanilla
4. Mix until well blended
5. Grease or spray your Bundt Pan with non stick spray
6. Pour half of your cake mix into your Bundt Pan
7. Spoon the cream cheese mix on top of the cake mix in the pan. Don’t worry if it sinks a little.
8. Pour the remaining cake mix on top
9. Bake in pre-heated oven for 30 minutes
10. Let cool and apply icing

 

SOCK-IT-TO-ME CAKE

I love this cake probably because of have so many good memories of having it at my late mom's house. She also made this for countless family reunions/dinners, church suppers, etc.

Cake:

1 pkg less 2 tbsp Moist Deluxe Butter Recipe Golden Cake Mix
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar

Streusel Filling:
2 tbsp reserved cake mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup pecans, finely chopped

Glaze:
1 cup powdered sugar
1 - 2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour a Bundt pan; set aside.

Mix the streusel filling ingredients together in a small bowl and set aside.

Combine cake ingredients together in a large mixing bowl.  Beat at medium speed for 2 minutes.  Pour 2/3 of the mixture into the prepared pan. Sprinkle streusel filling over cake batter.  Spoon remaining batter evenly over the streusel.

Bake cake at 375 degrees for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes then invert onto a serving plate.  Allow to cool completely.

To make glaze: Mix the powdered sugar with the milk to reach drizzling consistency.  Drizzle over the cooled cake.

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