BROWN SUGAR FLUFF FROSTING

I have had this recipe for so many years I have no idea where I got it!

2 egg whites
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute. Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes. Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove). Add the vanilla and beat until the frosting is of spreading consistancy,

Will frost and fill your favorite 2-layer cake.

file photo for reference

SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour

1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

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LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

This really is a recipe from Laura Bush.

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish

1/3 cup buttermilk

2 cups whipped cream

Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. 

Bake at 350 degrees for 35-40 minutes.

In a dry frying pan set at low heat, toast the coconut until it is golden brown.

Garnish pie with whipped cream, and sprinkle with toasted coconut.

- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream

The above link is for Laura Bush's good friend's blog.

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CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

 

file photo for reference

PATTI'S PERSIMMON PUDDING

Once more for those who did not get the late Patti Crane's persimmon pudding recipe. This is her persimmon pudding recipe that many friends have requested. A few years ago, when many were asking her for the recipe, she allowed me to share it here. This is exactly as she sent it to me, including the photo. She said, "I just took this one out of the oven." We miss her. She was a very talented lady.

Persimmon pudding recipe...almost like my Aunt Margaret's
1 1/2 c. Sugar
1/2 c.margarine melted ( I use butter)
3 eggs
1-2 cups persimmons
1 c. Milk
2t baking powder
1 t cinnamon
1/2 t vanilla
2 c.flour

Mix and put in 9x13 pan. Bake at 400 degrees for 45 minutes or until done

Topping
3T flour
1 1/2c. Water
1 c. Brown sugar
1 t. Margarine ....or butter
1 t. Vanilla
Mix flour and water...cook until it forms a smooth mixture...stirring constantly
Add...sugar,margarine and vanilla
Cook until very thick
Pour over pudding and cool

Eat and enjoy!!

This is Patti's picture of one just out of the oven.

THE PIONEER WOMAN'S CHOCOLATE CHIP CARAMEL ICE-CREAM SUNDAE

I got this recipe from a magazine somewhere around a dozen years ago. It is still a good one.

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 heaping tsp instant coffee
1 tsp salt
1 1/4 cups (8-oz) chocolate chips or chunks (more to taste)
Hot fudge
Caramel sauce
Ice cream
Whipped cream
Maraschino cherries

Preheat oven to 375 degrees.
Thoroughly grease and flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugars until combined. Add the eggs and vanilla and mix together.

In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Add flour mixture to the butter mixture in batches, mixing gently after each addition. Mix in the chocolate chips.

Spread the dough evenly into the prepared baking pan. Bake until golden brown and the center is just cooked, 22 to 24 minutes. Allow to cool slightly in the pan before cutting into squares.

To serve, warm the hot fudge and caramel sauces. Place squares of cookies on serving plate and top with ice cream. Drizzle with each of the warm sauces. Top with whipped cream and maraschino cherry/cherries.

Yield: 8 servings

the file photo

EASTER BUNNY EGG CARS

A fun project to make with or for your kiddos.

Reese's Peanut Butter Eggs
M&M’s
Mini M&M’s
Chocolate Cookie Frosting 
Bunny Graham Crackers

Start out by cutting out a opening from the top of the Reese’s egg. You will want to dip your knife in hot water while cutting so you do not break the egg. Then you will want to attach the regular sized M&M’s on the bottom for wheels using the chocolate cookie frosting. We added mini M&M’s for the steering wheel & head lights. Attach with the frosting. Press the bunny grahams in the driver's seat!

I believe I originally saw this on the site my three sons.

COFFEE ANGEL FOOD CAKE AND BUTTERCREAM FROSTING

This recipe is from the 1960s when it was a favorite in the South.

1 1/2 cups sifted sugar, divided
1 cup sifted cake flour
1/2 tsp salt
1 1/4 cups egg whites
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tbsp instant coffee powder or granules

Sifting is important to this recipe and directions should be followed for best results. Combine 1/2 cup of the sugar with the cake flour and sift together 4 times.

Add the salt to the egg whites in a clean and cool mixing bowl; beat until foamy. Sprinkle the cream of tartar into the egg whites and continue beating until soft peaks form. Add the remaining cup of sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form.

Fold in the vanilla and coffee. Fold in the flour mixture, a half cup at a time, beating well after each addition.

Pour the batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from the oven and invert pan over a wire rack.

Ice the above cake with this icing:

Coffee Butter Cream Icing
1/2 cup butter, softened
1/4 tsp salt
2 1/2 cups powdered sugar
3 to 4 tbsp milk
1 tsp vanilla
2 tbsp instant coffee
slivered toasted almonds for garnish, if desired

Cream the butter and salt together in a large mixing bowl. Sift the sugar into the creamed mixture, a little at a time, beating well after each time. Add enough milk to make the icing of a good spreading consistency (icing that is too stiff is hard to spread on angel food cake) and mix well. Add the vanilla and coffee and beat until light and fluffy. Spread over the cooled cake. Sprinkle with the almonds, if desired.

file photo of this recipe

QUICK ITALIAN CREAM CAKE

I got this recipe from a friend on facebook. I knew many of you would enjoy it, too. I am not sure where this recipe originated but you can see a website on the picture.

1 package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing.

CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

 

KRAFT FOODS CITRUS NO-BAKE CHEESECAKE

Great refreshing cheesecake recipe I got from Kraft Foods several years ago.

18

 chocolate chip cookies (2 inch), finely crushed (about 1-1/2 cups)

1/4

cup  butter, melted

1

pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened

2

Tbsp.  sugar

 Zest and 1/4 cup juice from 1 tangerine

2

cups   thawed COOL WHIP Whipped Topping

1

can   (11 oz.) mandarin oranges, drained

6

 fresh mint sprigs

MIX cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.

TOP with mandarin oranges and mint just before serving.

SUBSTITUTE

Substitute reserved drained mandarin orange liquid for the tangerine zest and juice. Or, substitute fresh orange zest and juice for the tangerine zest and juice.

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.