HAWAIIAN LUAU CAKE

1 box yellow cake mix
1/2 cup vegetable oil
1 can (16-oz) mandarin oranges, drained
4 eggs
1 carton (16-oz) frozen whipped topping, thawed
1 can (16-oz) crushed pineapple, drained
1 large box instant vanilla pudding mix

In a large bowl, mix together the cake mix, vegetable oil, oranges, and eggs. Pour into the prepared cake pans and bake at 350 degrees for 25 minutes. Cool in pans until cakes will come out easily. Place 1 layer on the serving plate and one on a wire rack.

Mix the whipped topping, pineapple, and pudding mix together. If too thick to spread, add a small amount of the pineapple juice at a time until it reaches spreading consistency. Spread over top of cake layer on the serving plate. Top with the second layer. Spread remaining mixture over the top and sides of the cake.

 File Photo

WEST VIRGINIA REESE'S CUP BARS

2 sticks margarine, room temperature
1 cup peanut butter
1 lb confectioners' sugar
1 1/2 cups graham cracker crumbs
16-oz milk chocolate chips

In a large bowl, cream together the margarine, peanut butter, confectioners' sugar, graham cracker crumbs. Mix together thoroughly and pat into the bottom of a 9 x 13-inch dish or pan. Melt the chocolate chips in the microwave or over hot water, stirring until totally melted. Spread the chocolate over the peanut butter layer. Let chocolate set before cutting into bars.

File Photo

CRANBERRY CUPCAKES AND FROSTING

Cupcakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 to 1/4 tsp freshly grated nutmeg
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners; set aside.

Whisk flour, baking powder, salt, baking soda and nutmeg into a medium bowl; set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add egg and vanilla and beat until fluffy, approximately another 3 minutes. Reduce mixer speed to low; add flour mixture and beat about a minute, just until fully incorporated. Add sour cream and beat another couple of minutes until light and fluffy.

Divide the batter evenly into the paper-lined muffin cups. Bake 22 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to sit until cool enough to handle then gently press the back of a small spoon into the centers of the cupcakes to make an indention. Fill each indention with a few teaspoons of cranberry sauce. Remove cakes to a wire rack to cool completely before frosting with the following:

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole-berry cranberry sauce
1/2 tsp pure vanilla extract
Pinch of salt
Dried cranberries for garnish, optional

Beat butter and 1 cup of the powdered sugar in a large bowl with mixer on medium speed until combined. Reduce mixer speed to medium low and gradually beat in the remaining powdered sugar, beating until fluffy. Increase speed to medium-high and beat in the cranberry sauce, vanilla and salt until combined. Spread frosting on cupcakes and top with some dried cranberries, if using.

Note: This is my version of an old Food Network recipe. Photo is from Food Network Magazine.

ANGEL CRISP COOKIES

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup shortening
1 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tartar

In a medium size mixing bowl, cream together the sugars, shortening, egg, and vanilla. Sift the dry ingredients together and add to the creamed mixture. Mix well. Form into walnut-sized balls. Dip top half of each ball into water then into sugar. Place on greased baking sheet and press down in the center with your finger. Bake at 400 degrees for 10 to 20 minutes or until lightly browned and crispy.

Note: File Photo

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

This recipe is from an old Food Network Magazine.

For The Cake:
1 stick unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for dusting
1 tbsp baking powder
1/2 tsp salt
1/2 cup blanched almonds
5 large egg whites
1 cup whole milk
2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1 1/2 cups granulated sugar

For The Frosting:
8 oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp pure vanilla extract
White sugar pearls or nonpareils, for decorating

To Make the Cake:
Preheat oven to 350 degrees.
Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper; dust with flour, tapping out the excess.

Pulse flour, baking powder, salt and almonds in a food processor until nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and extracts in a medium bowl until combined.

Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low; beat in the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour, just until combined.

Divide batter evenly between the two prepared pans and smooth the tops with a spatula. Bake until a wooden toothpick inserted into the centers comes out clean, 25 to 30 minutes. Transfer to wire racks and let cool in the pans. Note: Cakes can be wrapped in plastic wrap and frozen for up to 2 weeks. Unwrap and thaw at room temperature.

To Make the Frosting:
Microwave the white chocolate in a microwave-safe bowl in 20-second intervals,stirring until melted; set aside.  Beat the cream cheese, butter, sugar, and vanilla in a large bowl with electric mixer on medium speed until creamy and smooth, about 4 minutes. Gently fold in the melted chocolate with a rubber spatula. Note: Frosting can be covered and refrigerated up to 2 days. Beat with a mixer to soften just before using.

To Assemble the Cake:
Loosen the edges of the cakes with a knife, then invert 1 layer onto a serving platter and remove the parchment paper. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, remove parchment paper and carefully place on top of the frosted first layer. Cover top and sides of the cake with a thin layer of the frosting for a crumb coat - no need to be perfect. Refrigerate 15 minutes, remove from the refrigerator and cover with the remaining frosting. Top with the sugar pearls or nonpareils.

Yield: 8 to 10 servings.

KARO PECAN PIE

3 eggs, slightly beaten
1 cup Karo light corn syrup
1 cup sugar
2 tbsp margarine, melted
1 tsp vanilla
1 1/2 cups pecans
1 unbaked 9-inch pie shell

In a large bowl, stir together the eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in the pecans (I prefer the pecans halved or coarsely chopped.) Pour mixture into the pie shell. Bake in a preheated 350 degree oven for 50 to 55 minutes or until a butter knife inserted near the center comes out clean. Cool before cutting.

QUICK CHOCOLATE FUDGE

1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Remove from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

 Note: File Photo

ROYAL ICING FOR PIPING ON COOKIES

1 lb powdered sugar
2 tbsp meringue powder
6 tbsp water

Sift the powdered sugar and meringue powder into a large bowl. Add the water and beat with an electric mixer on medium-high speed until soft glossy peaks form.

Transfer the icing to a resealable plastic bag; snip off a corner and pipe on cookies. You could also use a piping bag and round tip.

Yield: 2 cups

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SOME COOKIE BAKING TIPS

Most everyone knows how to bake cookies but there are a few tips that may improve your cookie baking skills. Here are a few of them:

• Spoon the flour into the measuring cup; level with a knife. Flour that is packed into the measuring cup with give you a dry cookie.
• Set butter out a room temperature at least 30 minutes before using, an hour is even better. Do not melt butter unless the recipe calls for melted butter.
• If you can afford it, use pure extracts. They are more expensive than imitation extracts but the difference in taste is worth it.
• If you substitute dark brown sugar for light brown you may notice more of a molasses taste to your cookies.
• Never use Dutch-process cocoa powder unless the recipe specifically calls for it. Otherwise, use regular or natural cocoa powder.
• Parchment paper is great for cookies, less clean up and the bottoms of your cookies are less likely to burn. Exception: Spritz cookies - the nonstick coating of the paper could cause the dough to spread out.
• Remove cookies from pans to cooling racks as soon as you can. When left on the hot pan they continue cooking and the bottoms may become too brown.
• For uniform-sized cookies, use a cookie or ice cream scoop.

 Happy Baking!

This is a file photo.

SNICKERDOODLE LOAF

I got this recipe from my April Texas Co-op Power magazine.

Batter:
2 1/2 cups flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
3 eggs. room temperature
1/2 cup sour cream
1/2 cup whole milk yogurt
1 tsp vanilla extract
1 tsp almond extract

Cinnamon Sugar:
3 tbsp light brown sugar
1 tsp ground cinnamon
1/4 cup sliced almonds

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.

In a medium bowl, whisk together the flour, baking powder and cinnamon.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add the sour cream, yogurt, and extracts; beat until well combined. Add the dry ingredients and mix until batter just comes together - do not over mix!

Pour half the batter into the prepared pan and smooth top with a rubber spatula.

Cinnamon Sugar: In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle half the cinnamon-sugar mixture evenly over the batter in the pan.

Pour the remaining batter over te cinnamon sugar and top with the almonds.

Bake 50-60 minutes or until a tester inserted in the middle of the loaf comes out clean. Remove from oven and cool 10 minutes before running a knife around the edges to loosen from pan. Turn loaf out onto a wire rack to cool completely.

Yield: 1 loaf (6 to 8 servings)
Note: Bread will keep 3 to 4 days when wrapped tightly in foil or plastic wrap.

REFRIGERATOR LEMON CHEESECAKE

1 pkg (4 serving size) lemon flavored gelatin
1 cup boiling water
1 pkg (8-oz) cream cheese
1/2 cup sugar
1 tsp vanilla
1 can (12-oz) evaporated milk, chilled
1 lb graham crackers
1/2 cup butter

In a small bowl, dissolve gelatin in boiling water; allow to cool. Meanwhile, in a large mixing bowl, cream together the cream cheese, sugar, and vanilla. Add the gelatin to the mixture and mix well. Whip evaporated milk and fold into the cream cheese mixture. Crush the graham crackers and add the melted butter. Firmly press 2/3 of the mixture into the bottom of a 9 x 13-inch pan. Add the filling and sprinkle the remaining crumbs over the top. Chill several hours. This cheesecake can be frozen.

This is a file photo for reference only.

LUSCIOUS LEMON POKE CAKE & FLUFFY LEMON PUDDING FROSTING

1 box of your favorite white cake mix, baked in 2 9-inch layers
2 cups boiling water
1 large pkg lemon flavored gelatin or 2 small pkgs

Allow cake layers to cool on wire racks. Wash pans and return cooled cakes to the clean pans. Pierce cake with a large 2-tine fork at about 1/2-inch intervals.

Stir the boiling water into the gelatin in a mixing bowl with a pour spout. Stir at least 2 minutes or until the gelatin is thoroughly dissolved. Carefully pour half the mixture over one cake layer. Pour remaining gelatin over the second cake layer. Refrigerate for 3 hours. Remove from refrigerator and dip one pan into warm water for about 10 seconds to loosen. Unmold onto the serving plate. Spread with about 1 cup of the frosting (recipe below). Unmold the second cake layer same way as the first and place atop the frosted layer. Frost the top and sides of the cake with the remaining frosting.

Refrigerate cake for at least an hour before serving. Store any leftover cake in the refrigerator.

FLUFFY LEMON PUDDING FROSTING:
1 cup cold milk
1 pkg (4-serving size) Lemon flavored instant pudding mix
1/4 cup powdered sugar
8-oz frozen whipped topping, thawed
Fresh lemon slices for garnish, optional

Pour milk into a large bowl and add the pudding mix and powdered sugar. Beat with a wire whisk for 2 minutes. Fold in the whipped topping. Spread frosting between layers and over top and sides of cake. Garnish with the lemon slices in the center, if using.

 Note: File Photo

GELATIN BANANA SPLIT DESSERT

1 1/2 cups boiling water
1 pkg (8 serving size) strawberry OR cherry gelatin
2 cups cold water
1 pint vanilla ice cream, softened
frozen whipped topping, thawed
sliced bananas
sliced strawberries
pineapple chunks (if using canned, drain very well)
Chopped pecans
halved maraschino cherries, if desired

In a large bowl, place the dry gelatin and add the boiling water. Stir two minutes to be sure all the gelatin is dissolved. Stir in the cold water. Add the ice cream and stir until smooth. Pour into a serving bowl leaving room for the toppings later. Refrigerate at least 3 hours or until firm. Before serving, top with the fruits. Pile whipped topping in the center and sprinkle with chopped nuts. Top with some halved maraschino cherries, if desired.

Note: File Photo

CALIFORNIA COCONUT CREAM CAKE

1 pkg white cake mix (1 lb 2.25 oz) white cake mix with pudding
3 eggs
1/3 cup oil
1 cup water
1/2 tsp coconut flavoring
1 cup canned cream of coconut syrup
1 can (14-oz) sweetened condensed milk
1 carton (8-oz) whipping cream
1 tbsp sugar
1 cup flaked coconut

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

Combine cake mix, eggs, oil, water, and coconut flavoring in a mixing bowl. Beat 2 minutes at medium speed of electric mixer. Pour into prepared cake pan. Bake at 350 degrees for 30 minutes or according to package directions.

Mix cream of coconut and condensed milk until smooth. Poke even rows of holes in warm cake with a 2 prong serving fork. Pour the milk mixture over top of cake allowing mixture to soak into the holes. Set in the refrigerator overnight or for several hours until well chilled.

Beat the whipping cream until soft peaks form. Sprinkle with the sugar and beat until stiff but smooth. Frost top of cake and sprinkle with the coconut. Serve chilled and cut into squares.

 Note: File Photo

CHOCOLATE CHIP-ALMOND BISCOTTI

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with foil; grease foil.

In a medium bowl, mix together the flour, baking powder, salt, and almonds; set aside.

In a large mixing bowl, beat eggs and sugar on medium speed of electric mixer until blended. Add the vanilla and almond extracts. Gradually beat in the flour mixture then stir in the chocolate chips.

Shape the dough into two 12-inch logs on one of the prepared baking sheets. Bake at 350 degrees for 20 minutes. Remove from oven and cool slightly. Using a serrated knife, cut logs into 1-inch slices. Place slices on baking sheet and return to the oven for 10 minutes. Turn slices and bake another 10 minutes or until golden brown. Remove to wire racks to cool.

 Note: File Photo

BUTTER DROP COOKIES

COOKIES:
1/2 cup butter flavored shortening
3/4 cup sugar
1 tbsp milk
1 egg
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

FROSTING: (Optional)
1/2 cup butter flavored shortening
1 lb (4 cups) powdered sugar
1/3 cup milk
1 tsp vanilla extract

Preheat oven to 375 degrees. Grease cookie sheets and set aside.

To make cookies:
In a medium mixing bowl at medium speed of electric mixer, cream together shortening, sugar, and milk until well blended. Beat in the vanilla extract and egg.
Mix the flour, salt, and baking powder into the creamed mixture. Drop by tablespoon onto the baking sheets arranging about 2-inches apart. Bake at 375 degrees for 7 to 9 minutes or until lightly browned around the edges. Let cool about 1 minute on cookie sheet then remove to wire racks to cool completely before frosting or decorating.

To make frosting (if using):
Combine shortening, powdered sugar, milk and vanilla extract in a small mixing bowl. Beat at low speed of an electric mixer for about 15 seconds. Scrape down bowl and beat at high speed for 2 minutes or until smooth and creamy.

 Note: File Photo

LEMON SHORTBREAD COOKIES

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1 can (14-oz) sweetened condensed milk
2 eggs
2 tsp lemon extract

In a small mixing bowl, mix the flour, baking powder, and salt together; set aside.

In a large bowl, cream the butter and gradually add the sweetened condensed milk, beating well while adding. Beat in the eggs and lemon extract. Stir in the flour mixture, mixing well but not beating. Divide the dough into 3 equal balls. Wrap each in plastic wrap and place in the freezer for 10 minutes or until firm enough to roll out. Meanwhile, preheat oven to 350 degrees and grease a couple of baking sheets.

On a lightly floured surface roll out one ball of dough at a time to about 1/8-inch thickness. Using cookie cutter, cut dough into desired shape or shapes. Place on the prepared baking sheets 1-inch apart. Bake at 350 degrees just until the edges are light brown, approximately 7 minutes. Cool on baking sheets for a minute before trying to remove. Cool completely on wire racks.

Note: File Photo

NY STYLE CHEESECAKE WITH STRAWBERRIES

1 cup graham cracker crumbs
1 cup + 3 tbsp sugar
3 tbsp butter, melted
4 pkgs (8-oz each) cream cheese, softened
3 tbsp all-purpose flour
1 tbsp vanilla extract
4 large eggs
1 cup sour cream
8-10 large strawberries

Preheat oven to 325 degrees. Grease a 9-inch springform pan; set aside.

Mix the graham cracker crumbs, the 3 tablespoons of sugar, and butter in a large bowl until crumbly. Press mixture into the prepared pan and bake at 325 degrees for 10 minutes. Allow to cool completely.

In a large mixing bowl, beat the cream cheese, the remaining 1 cup of sugar, flour, and vanilla extract until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the sour cream. Spoon the batter into the prepared pan and bake at 325 degrees for about 1 hour until the center is almost set. Loosen cheesecake from the sides of the pan with a thin knife. Allow to cool completely before removing the sides of the pan. Cut enough of the strawberries in half to lay cut side down on the top edge of the cake. Take 1 strawberry, stem still attached, and cut into slices but not cutting all the way through to the top. Fan this berry in the center of the cake.

file photo for reference

TEXAS TORNADO CAKE

This recipe is very similar to my Ugly Duckling Cake recipe I have had for years.

2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple

Preheat oven to 350 degrees.
Grease a 9x13" baking pan with butter.

In a large mixing bowl, mix together the flour, sugar, baking soda, eggs, vanilla, and undrained crushed pineapple. Pour batter into the prepared pan; bake for 40-45 minutes or until golden brown and cake tests done.

Leave cake in pan and poke holes with the handle end of a wood spoon.

To make the topping, in a medium sized sauce pan, heat the butter, sugar, evaporated milk, and vanilla until it reaches a boil.
Stir in the pecans and coconut; continue cooking for about 5 minutes on medium heat, stirring constantly
Pour topping evenly over the cake.
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

 Note: File Photo

FUDGE BROWNIE SUNDAES

1 cup butter, melted
1 cup unsweetened cocoa powder
1 1/4 cups firmly packed dark brown sugar
1 cup granulated sugar
1/2 tsp salt
4 eggs
1 1/4 cups all-purpose flour
6-oz bag semi-sweet chocolate chips
1 cup chopped nuts, optional

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

In a large mixing bowl, combine butter and cocoa; mix well. Add brown sugar, granulated sugar and salt; mix well. Add the eggs, one at a time, mixing after each. Add flour and mix in well. Stir in chocolate chips and nuts. Spread batter evenly in the prepared pan. Bake at 350 degrees for 30 minutes or until edges pull away slightly from the sides of the pan.

To serve as a brownie sundae, place a brownie square on serving plate. Top with a scoop of vanilla ice cream. Drizzle chocolate syrup over ice cream and top with whipped cream and a maraschino cherry.

Yield: 16 to 20 sundaes

Note: File Photo

IMPOSSIBLE PEACHES 'N CREAM PIE

3 cans (16-oz each) sliced peaches, well drained, or 3 1/2 cups sliced fresh peaches
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream
2 eggs
3/4 cup sugar
2/3 cup Bisquick
Streusel (Recipe follows)

Preheat oven to 375 degrees.
Grease a 10-inch deep dish pie plate.

Pat peach slices dry using paper towels; place in the prepared pie plate. Sprinkle with the cinnamon and nutmeg; toss to coat. Spread evenly in the plate.

Beat the eggs, sugar, and Bisquick until smooth, about 15 seconds in a blender or 1 minute with electric mixer on high. Pour over the peaches in the pie plate.

Sprinkle the streusel over the top and bake at 375 degrees 40 to 45 minutes or until a knife inserted in the center comes out clean.

Top each piece with the whipped cream that has been sweetened, if desired.

STEUSEL:
1 tbsp firm butter or margarine
1/4 cup Bisquick
2 tbsp sugar
1/3 cup slivered almonds

Combine Bisquick and sugar; cut in the butter until crumbly. Stir in the almonds.

CARROT SHEET CAKE

1 pkg (9-OZ) frozen sliced carrots
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all-purpose flour
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided

BUTTERY CREAM CHEESE FROSTING:

1/2 cup butter
8-oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.

Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl. Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.

To prepare the frosting, beat the butter, cream cheese, and vanilla in a bowl until creamy. Add enough of the confectioners' sugar to make icing of spreading consistency. Spread the frosting over the cake and sprinkle the remaining nuts over the top.

Note: File Photo

ONE BOWL CHOCOLATE BUTTERCREAM FROSTING

6 tbsps butter, softened
1/2 cup cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

In a small mixer bowl, cream butter. Add the cocoa and powdered sugar alternately with the milk. Beat to spreading consistency, adding additional small amounts of milk if needed. Blend in vanilla. Use to frost your favorite cake or brownies.

Yield: 2 cups

Note: File Photo

 

PINEAPPLE UPSIDE-SIDE DOWN MUFFINS

1/4 cup (12 tbsp) butter
2 tbsp packed brown sugar
1 can (8-oz) crushed pineapple, drained
6 maraschino cherries, cut into halves
2 cups Bisquick
1/4 cup packed brown sugar
3/4 cup milk
1 egg

Preheat oven to 400 degrees.

Place 1 teaspoon butter in each of 12 medium muffin cups. Heat in the oven until butter is melted. Divide the 2 tablespoons of brown sugar among the 12 cups; about 1/2 teaspoon per cup. Divide the pineapple between the cups, about 1 tablespoon per cup. Place 1 cherry half, cut side up, in the center of each muffin cup.

Mix the Bisquick, 1/4 cup brown sugar, milk, and egg; beat vigorously 30 seconds. Fill each muffin cup about 3/4 full.

Bake muffins approximately 15 minutes or until golden brown. After removing from oven, immediately invert onto a heap-proof plate; allow pan to remain for a few minutes.

Yield: 12 muffins that are best when served warm.

Note: File Photo

AMISH RHUBARB CAKE

1 1/2 cups brown sugar
2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt

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

Combine shortening, brown sugar, and egg; beat until light and fluffy. Combine the flour, baking soda and salt together; add to the egg mixture alternately with the buttermilk, ending with flour. Fold in the rhubarb and mix in well. Pour mixture into the prepared pan and bake at 350 degrees for 30 to 40 minutes until a wooden toothpick inserted in the center comes out clean. Cool before cutting. Serve with whipped cream, if desired.

BLUEBERRY CRUMB COFFEE CAKE

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries, not thawed
1/2 cup milk

TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbsp butter

Preheat oven to 375 degrees.

Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

Mix flour, baking powder and salt in a small bowl; set aside.

Cream softened butter and sugar in a large mixing bowl until light and fluffy; beat in egg. Place blueberries in a bowl and dust with a small amount of the flour mixture. Toss gently to coat all berries. Add the remaining flour mixture to the creamed mixture alternating with the milk. Mix continually through the adding process. Gently fold the blueberries into the batter.

To make topping, mix flour, sugar, and cinnamon together in a small bowl. Cut in the butter until crumbly.

Spread the batter into the prepared baking dish. Sprinkle the topping over the batter. Bake for 45 minutes at 375 degrees until topping is golden brown. Cut into squares. Serve warm.

Note: File Photo

BUTTERSCOTCH BAR COOKIES

1/2 cup all-purpose flour
1 cup Graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 tsp baking powder
1 tbsp canola oil
1 1/2 tsp vanilla extract
2 large egg whites
Nonstick cooking spray
1 tbsp powdered sugar

Preheat oven to 350 degrees. Spray a square baking pan with nonstick cooking spray and set aside.

In a mixing bowl, combine the flour, cracker crumbs, brown sugar, oats, butterscotch morsels, and baking powder; stirring with a wire whisk. In a small mixing bowl, combine the oil, vanilla, and egg whites. Add the egg mixture to the flour mixture, stirring just enough to blend. Lightly coat your hands with the cooking spray. Press the batter evenly into the prepared baking pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over the top and cut into squares.

File photo for reference only.

CHOCOLATE ZUCCHINI CAKE II

This recipe is from a 1994 Texas school district cookbook.

PEANUT BUTTER SWIRLS

1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup peanut butter
1 large egg
2 tbsp milk
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6-oz semi-sweet chocolate chips

In a large bowl, cream together the butter and sugar. Beat the peanut butter, egg, and milk into the butter mixture; set aside.

Sift the flour, salt, and baking soda into a separate bowl. Stir flour mixture gradually into the creamed mixture; combine well. Chill for several hours.

Place chilled dough on floured wax paper and toll into 15 x 8 x 4-inch rectangle. Melt chocolate chips in top of a double boiler. Cool chocolate slightly so that it is not hot enough to melt the dough. Spread chocolate over the dough. Using the wax paper to help, roll rectangle up jellyroll style. Place a baking sheet under the dough and carry it to the refrigerator. Chill 8 hours or overnight.

Preheat oven to 375 degrees. Slice chilled roll into 1/4-inch slices using a very sharp knife. Place slices on an ungreased baking sheet and bake at 375 degrees for about 8 minutes. Cool slightly before removing from pan. Cool completely on wire racks.

Yield: 3 to 4 dozen cookies.

Note: I have a grandson who loves Nutella. It may be substituted for the chocolate, if desired.

 Note: File Photo

HONEY GINGER BITE-SIZE COOKIES

1/3 cup honey
1/4 cup butter
2 cups all-purpose flour
1/4 cup sugar
3 tbsp finely chopped crystalized ginger
1/2 tsp baking soda
1 egg, lightly beaten
powdered sugar for rolling

In a small saucepan, combine the honey and butter. Cook and stir the mixture over low heat until melted; remove from heat and pour into a large mixing bowl. Cook mixture to room temperature.

In another bowl, stir together the flour, sugar, ginger, and baking soda. Set aside.

Stir the egg into the honey mixture. Gradually stir or knead in the flour mixture. Cover and chill 1 hour.

Preheat oven to 350 degrees.

Divide the dough into 12 equal parts. On a lightly floured board, roll each part to a 10-inch rope. Cut into 1/2-inch pieces and place on an ungreased shallow baking pan. Bake 6 to 8 minutes or until tops are lightly browned at 350 degrees. Cool on paper towels. Roll in powdered sugar.

Yield: Approximately 240 tiny cookies.

Note: File Photo

COFFEE LOVER'S COFFEE CAKE

1/3 cup sugar
4 1/2 tsp instant coffee granules
1 1/2 tsp ground cinnamon

BATTER:
3 tbsp butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup plain yogurt
2 tbsp chopped nuts

Preheat oven to 350 degrees.

In a small bowl, combine the sugar, coffee granules, and cinnamon; set aside.

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture, alternately with the yogurt, to the egg mixture. Beat mixture just until combined.

Spray a 9-inch square baking pan with nonstick cooking spray. Spread half the batter evenly in bottom of the pan. Sprinkle half of the reserved sugar mixture over the batter. Repeat with the remaining batter, then the remaining sugar mixture. Using a butter knife, cut through the batter to swirl. Sprinkle nuts over the top. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack.

 Old TOH recipe and photo.

EARTHQUAKE CAKE

1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla

Preheat oven to 350 degrees.

Mix cake according to the package directions. Set aside.

Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray. Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans. Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar, cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture over the top of the cake mix, one spoonful at a time. Bake at 350 degrees for 45 to 60 minutes.

Caution: Cake must be completely cooled before cutting. If cut while warm, cake will be runny.

Note: File Photo

PEANUT BUTTER CRUNCH COOKIES

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 packed brown sugar
1 egg
1/4 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Grape-Nuts cereal

Preheat oven to 350 degrees.

In a small mixing bowl, cream the butter, peanut butter, granulated sugar and brown sugar together. Beat the egg and vanilla extract into the creamed mixture. In another bowl, combine the flour, oats, baking soda and salt; gradually add to the creamed mixture mixing well. Stir in the cereal. Drop batter by rounded teaspoonfuls, about 3-inches apart, onto ungreased cookie sheets. Dip a fork in flour and flatten each cookie slightly. Bake at 350 degrees for 9 to 12 minutes until lightly browned. Do not overbake. Allow to cool 5 minutes before removing from the cookie sheets. Complete cooling on wire racks.

Yield about 2 1/2 dozen.

 Note: File Photo

HOMEMADE LEMON SORBET

1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel

In a small saucepan over medium heat, cook and stir sugar and water together until mixture comes to a boil. Reduce heat; simmer, uncovered, two minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture according to manufacturer's directions. Transfer to a freezer container and place in freezer for at least 4 hours before serving.

Note: This is a lovely file photo.