KEY LIME POUND CAKE

1 cup butter, softened

1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp lime zest
1/4 cup fresh Key lime juice

Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan and set aside.

In large mixer bowl with mixer at medium speed, beat the butter and shortening until creamy. Gradually add the sugar, beating on medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each egg.

Stir the flour, baking powder, and salt together; add to the butter mixture alternately with the milk - begin and end with flour. Beat at low speed just until blended after each addition. Stir in the vanilla extract, lime zest and lime juice.

Pour the batter into the prepared tube pan and bake at 325 degrees for 1 hour 15 minutes to 1 hour 20 minutes or until a long wooden pick inserted near the center comes out clean.

Cool cake in the pan on a wire rack for 10 to 15 minutes; remove from pan to the wire rack to cool completely.

Make the following glaze to brush over the cake.

KEY LIME GLAZE:
1 cup powdered sugar
2 tbsp fresh Key lime juice
1/2 tsp vanilla extract

Whisk all ingredients together until smooth. Immediately brush over top and sides of cake.

Yield: 12 servings

Note: This is an old SL recipe I have had for probably twenty years.

EASY PUDDING PRALINES

1 pkg (4-serving size) vanilla flavored pudding mix

1 cup sugar
1/2 cup firmly packed brown sugar
2/3 cup evaporated milk
2 tbsp butter
1 1/2 cup pecan halves

In a medium saucepan combine the pudding mix, sugar, brown sugar, evaporated milk, and butter.  Cook mixture over low heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.  Boil gently, stirring often, until the mixture reaches the soft ball stage (a drop of the mixture will form a soft ball when dropped into a cup of cold water or a candy thermometer reads 230 degrees.)  Remove from the heat.

Stir the pecans into the hot mixture and beat for 2 minutes.  Working quickly, drop by tablespoon onto waxed paper using back of spoon to make each praline about a 2-inch diameter.  Let stand until firm.

Yield: 2 dozen pralines

NOTE:  You can make chocolate pralines by substituting chocolate pudding mix for the vanilla.  If you are feeling real adventurous, try butterscotch pudding.  Yummy!

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KAF"S CINNAMON STRUESEL COFFEECAKE

I love King Arthur Flour and this is a coffeecake recipe I got from them.

streusel topping

• 1 1/4 cups granulated sugar
• ¼ teaspoon salt (if you use unsalted butter)
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon ground cinnamon
• 6 tablespoons butter, melted

filling

• 1 cup brown sugar, light or dark
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder

cake

• 3/4 cup butter
• 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk (anything from skim to whole)
• 3 3/4 cups King Arthur Unbleached All-Purpose Flour

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

5) Add the eggs one at a time, beating well after each addition.

6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.

7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.

9) Sprinkle the filling evenly atop the batter. 

10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.  

11) Sprinkle the topping over the batter in the pan.

12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.

13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

(Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.)

nutrition information

Serving Size: 1 slice (98g) Servings Per Batch: 24Amount Per Serving: Calories: 340 Calories from Fat:100 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0gCholesterol: 55mg Sodium: 250mg Total Carbohydrate:56g Dietary Fiber: 1g Sugars: 36g Protein: 5g

 The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

PEACH MUFFINS WITH PECAN STREUSEL TOPPING

This is another favorite recipe from an old SL magazine.

Pecan Streusel:
1/2 cup finely chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tbsp melted butter
1 tsp ground cinnamon

Stir all ingredients together until crumbly; set aside.

Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners.

Combine the flour, sugar, baking powder, cinnamon and salt together in a large bowl; make a well in the center.

Stir the butter, milk, and egg together and add to the well in the dry ingredients; stir just until moistened. Gently fold in the peaches.

Lightly spray the paper muffin cups with nonstick cooking spray. Spoon batter into the paper cups filling each about 2/3 full. Sprinkle the streusel over the tops of the batter.

Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool in the pan on a wire rack for 10 minutes before removing from pan.

Muffins are delicious served either warm or at room temperature.

Yield: 12 muffins

GRANDMA'S CHOCOLATE FUDGE

This is a delicious chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk.  My mom always made her fudge with evaporated milk and I still like mine that way today.

4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts*
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and extend the foil over the edges.  Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan.  Combine the sugar, evaporated milk, and butter in the saucepan.  Cook, stirring, over medium-high heat to boiling.  Continue to cook while stirring until the mixture reaches the soft-ball stage or 236 on a candy thermometer.  This will take 10 to 15 minutes.

Remove the pan from the heat.  Add the chocolate chips, marshmallow creme, walnuts, and vanilla.  Stir hard until the chocolate melts.  Spread the mixture into the prepared pan.  While still warm, score the candy into squares.  When firm, cut all the way through the squares.  Store in refrigerator or a cool place.

Yield:  Approximately 3 1/2 lbs

*We had a black walnut tree across from our home in Southern Indiana.  We used them or hickory nuts in our fudge.  For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans.  I later, as a mother living outside Indiana, started using mostly pecans.  Since I live in Texas now, we have pecans instead of hickory nuts.  And my children never cared much for walnuts.  In my opinion, just about any nut would be good in this fudge.

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BUTTERMILK POUND CAKE WITH CUSTARD SAUCE

I got this recipe from SL several years ago. My favorite is to make the sauce and let it chill then serve it with warm cake.

1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven to 325 degrees.
Grease and flour a 10-inch (12-cup) tube pan; set aside.

Beat the butter in large mixer bowl with mixer on medium speed until butter is creamy. Gradually add sugar, continuing to beat at medium speed until mixture is light and fluffy. Add eggs, one at a time, beating just until blended after each egg.

Add the flour mixture to the butter mixture alternately with the buttermilk; begin and end with flour. Beat at low speed just until blended after each addition. Stir in the vanilla.

Pour batter into the prepared tube pan and bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes until a long wooden pick inserted in the center comes out clean.

Cool in the pan on a wire rack for 10 to 15 minutes before removing from the pan to cool completely on wire rack.

Serve cake with the Buttermilk Custard Sauce (recipe follows)

Buttermilk Custard Sauce
2 cups buttermilk
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks
1 tsp vanilla extract

Whisk the first 4 ingredients together in a heavy 3-quart saucepan; bring to a boil over medium heat continuing to whisk constantly while boiling 1 minute.

Remove pan from heat and stir in the vanilla.

This custard may be served warm or cold and may be kept in an airtight container in the refrigerator up to 1 week.

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BLACK WALNUT BARS WITH SAUCE

This is another old Indiana Recipe.  We had lots of black walnut trees there and found lots of uses for the nuts.  As a child, I hated gathering the nuts and cracking them.  But I sure enjoyed the goodies made with them!

Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.

2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine

Sift the flour and salt together; set aside.

In a large mixing bowl cream the butter and brown sugar together until creamy.  Add the eggs, milk, and vanilla to the butter mixture, beating well.  Gradually blend in the flour.  Add the coconut and walnuts, stirring to blend in well.  Spread the mixture into the prepared pan; set aside.

Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract

In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended.  Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer).  Remove from the heat and add the vanilla extract.  Drizzle over the prepared batter before baking.

Bake at 350 degrees for 25 to 30 minutes until done.  Cool in the pan for 30 minutes then cut into 54 bars.  To serve, remove carefully from the pan.

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TAKE-ME-OUT-TO-THE-BALLGAME CUPCAKES

Found this recipe in a Woman's Day magazine many years ago. Such a fun cupcake.

1 stick (1/2 cup) unsalted butter, softened
1 cup + 2 tbsp sugar
2 large eggs
2/3 cup milk
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup salted, roasted peanuts, coarsely chopped

Preheat oven to 350 degrees.
Line 16 muffin cups with paper liners; set aside.

In large mixer bowl with mixer on medium-high speed, beat the butter and sugar until creamy. Add the eggs, milk and vanilla; beat until combined (batter will look curdled). On low speed, beat in the flour, baking powder and salt until blended. Stir in the peanuts.

Fill each of the lined muffin cups with about 1/4 cup batter. Bake cupcakes at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out dry. Remove from oven and cool in the pans on a wire rack for 5 minutes. Remove from pans and cool completely on wire rack.

TOPPING:
1 bag (3.5-oz) Cracker Jacks (3 cups)
1/2 cup smooth peanut butter
1/2 cup marshmallow cream
1 tbsp water

Put the Cracker Jacks in a wide, shallow bowl.

Stir peanut butter, marshmallow cream and water in a small bowl until blended. Spread 1 tablespoon of the mixture on one cupcake at a time. With mixture is still fresh, dip cupcake upside down into the Cracker Jacks and press down slightly so Cracker Jacks will adhere.

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TANGERINE CHESS PIE

I have always loved tangerines probably because they remind of my childhood Christmases but I also love the taste. When I saw this recipe in a Southern Living magazine in 2012 I grabbed a paper and pen and copied it down. It is a delicious pie.

1 pkg (14.1-oz) refrigerated pie crust
1 1/2 cups sugar
1 tbsp plain yellow cornmeal
1 tbsp all-purpose flour
1/4 tsp salt
1/4 cup butter, melted
2 tsp tangerine (or orange) zest
1/2 cup fresh tangerine (or orange) juice
1 Tbsp lemon juice
4 large eggs, lightly beaten
whipped cream for garnish
tangerine slices for garnish

Preheat oven to 400 degrees.

Unroll pie crusts and stack on a lightly floured surface. Roll into a 12-inch circle. Fit circle of dough into a 9-inch pie plate, fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes and cool in pan on a wire rack for 15 minutes.

Reduce oven temperature to 350 degrees.

Whisk sugar, flour, cornmeal, salt, butter, zest, juices and eggs until blended.  Pour into the crust.

Bake pie at 350 degrees for 40 to 45 minutes or until the center is set, shielding edges after 20 minutes to prevent excessive browning.

Cool pie 1 hour before cutting.

Garnish each slice with a dollop of whipped cream and a tangerine slice.

Yield: 6 to 8 servings.

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CHOCOLATE CHIP BANANA BREAD

 This bread was a favorite at the old 1881 Crescent Cottage Inn Bed and Breakfast in Eureka Springs, Arkansas for many years. I believe the Inn has closed in recent years.

3 ripe bananas

3/4 cup sugar

2 eggs

1/2 cup vegetable oil

1 tsp baking soda

1/2 tsp salt

1 1/4 cups flour 

1/2 cup chocolate chips

Preheat oven to 350 degrees.

Beat bananas, sugar and eggs until light and fluffy, approximately 4 minutes. Add oil, baking soda, salt and flour; continue beating until well incorporated, about 2 minutes. Pour into a loaf pan that has been sprayed with cooking spray and lightly floured. Sprinkle with the chocolate chips and smooth into the batter.

Bake 1 hour or until a toothpick inserted near the center comes out clean.

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OLD FASHION HOMEMADE CINNAMON ROLLS

4 to 4 1/2 cups all-purpose flour

1 packet active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 large eggs

In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs.

Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.

On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.

Filling:
3 tbsp butter
1/2 cup sugar
2 tsp ground cinnamon
3/4 cup raisins

Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices.

Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes).

Bake rolls in a 375 degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing.

Icing:
1 cup sifted powdered sugar
1/4 tsp vanilla
milk

Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.

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SOUR CREAM RAISIN DROPS with ORANGE FROSTING

I have had this recipe for years. I do not remember where I got it but probably from a Ryman publication. 

1/2 cup butter

3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

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APPLE-GINGER CAKE AND FROSTING

This recipe was emailed to me. I haven't tried it yet but thought it was perfect for this time of year.

CAKE

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups grated peeled apples, such as Golden Delicous, Cortland and/or Braeburn (2 to 3 apples)
1/4 cup chopped crystallized ginger

FROSTING

6 oz. cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/4 cup chopped crystallized ginger

1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, ground ginger, cinnamon, baking soda and salt in medium bowl.

2. Beat eggs and sugar in large bowl at medium speed 2 minutes or until thick, light and fluffy. At low speed, beat in oil and 2 teaspoons vanilla until blended. Beat in flour mixture until just combined. Beat in sour cream until blended. Stir in grated apples and 1/4 cup crystallized ginger; pour into pan.

3. Bake 45 minutes or until golden brown, toothpick inserted in center comes out clean or with just a few crumbs attached and cake pulls away slightly from sides of pan. Cool completely in pan on wire rack.

4. Meanwhile, beat cream cheese and butter in large bowl at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency. Frost top of cake; sprinkle with 1/4 cup crystallized ginger. (Cake can be made 2 days ahead. Cover and refrigerate.) Serve at room temperature. Store in refrigerator.

16 servings

PER SERVING: 520 calories, 25.5 g total fat (8 g saturated fat), 4.5 g protein, 70 g carbohydrate, 70 mg cholesterol, 210 mg sodium, 1 g fiber

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OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years.

2 cups white sugar
1/2 cup dark brown sugar
1 cup butter or margarine
6 egg yolks
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1/8 teaspoon salt
6 egg whites
1 box seedless raisins
1 cup nuts (black walnut best)
1 pint blackberry jam
1 glass blackberry jelly
1 cup buttermilk
1 teaspoon soda

Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes. Make in layer pans.

Caramel Frosting:
2 cups dark brown sugar
4 tablespoons butter
4 tablespoons flour
1/2 cup water
4 tablespoons cream
1 teaspoon vanilla

Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

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BLUEBERRY LUSH (OR FLUFF)

This is a recipe clipping from a local newspaper several years ago.

NO BAKE PEANUT BUTTER COOKIES

This is an old hand written recipe from my late mother's recipe files. I remember her making these cookies for a school function when I was in high school in the 60s. They were so good my Home Economics teacher asked me to bring her the recipe!

1 egg
2 cups powdered sugar
1/2 tsp vanilla
1/3 cup peanut butter
1 tbsp butter, softened
3/4 cup chopped Spanish peanuts

Beat egg and add 1 cup of the powdered sugar and the vanilla. Add the peanut butter and butter then the last cup of powdered sugar. Shape mixture into balls and roll in the chopped peanuts. Use the blender to chop up the nuts.

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