PINTO BEAN CHOCOLATE FUDGE

1 can (15-oz) pinto beans, rinsed and drained

1 cup cocoa powder
3/4 cup butter, melted
1 tbsp vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy, and the walnuts add crunch. No one will believe you made this fudge with beans!

Note: This is a file photo.

SILVER AND GOLD ANGEL FOOD CAKE

1 1/3 cups cake flour

1 3/4 cups sugar
3/4 tsp salt
1 3/4 cup (approx 12) egg whites
1 tbsp lemon juice
1 1/2 tsp vanilla
6 egg yolks
2 tbsp grated orange rind

Position oven rack in the lower 1/3 of oven. Heat oven to 375 degrees.

Mix 3 tbsp of the flour and 3 tbsp of the sugar in a medium bowl; set aside.

Sift together the remaining flour, 3/4 cup sugar and the salt. Sift twice onto waxed paper.

Beat egg whites and lemon juice in a large bowl at medium speed of electric mixer until soft peaks form. Gradually beat in remaining sugar until glossy peaks form. Beat in vanilla.

Add egg yolks and the grated orange rind to the flour mixture in a medium mixing bowl. Beat at high speed until pale yellow and ribbons form when beaters are lifted, approximately 3 minutes.

Fold the sifted flour mixture into egg whites in 3 additions. Remove 1/3 of the whites mixture; fold into the yolks mixture.

Alternately spoon white and yellow mixture into ungreased 10-inch tube pan. Run thin long knife through batter swirling the mixtures together to marble.

Bake in a 375 degree oven 35 to 40 minutes until golden and a toothpick inserted in top comes out clean. Invert pan to cool. Remove cake from pan when cooled. Garnish with fresh berries, if desired.

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BERRY TOPPED LEMON FLAVORED CHEESECAKE

 1 1/4 cups graham cracker crumbs

1/4 cup sugar
1/3 cup butter, melted

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and melted butter well. Press the mixture firmly onto the bottom of a 9-inch springform pan; set aside.

2 pkgs (8-oz each) low-fat cream cheese, softened
1 can (14-oz) sweetened condensed milk
3 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
1 carton (8-oz) sour cream, room temperature
Fresh strawberries or blueberries

Fresh mint leaves for garnish, if desired

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until mixture is smooth. Add the eggs and lemon juice; mix well. Pour into the prepared springform pan.

Bake at 300 degrees for 50 to 55 minutes or until the center is set; top with sour cream. Bake 5 minutes longer. Remove from oven. Allow to cool and then chill until serving time. Top with the berries in a decorative pattern or piled in the center.

Be sure to refrigerate any leftovers!

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BEST SUGAR COOKIES EVER

Note: I got this recipe from a friend who got it somewhere on line. Hints: This makes a soft sugar cookie unless you roll it thin. This recipe is best not rolled thin. Do not overbake! Very good cookies.

Dry Ingredients:

6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt

Mix all dry ingredients together in a small bowl

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING

Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost and decorate as desired.

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SHORTBREAD CRUST LEMON BARS

 

Crust:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 tsp grated lemon peel
1 tsp grated orange zest
3/4 cup cold butter

In a food processor, combine the first 4 ingredients; cut in butter until crumbly. Process mixture until it forms a ball. Pat mixture into a lightly greased 9 x 13-inch baking pan. Bake at 350 degrees 12-14 minutes or until set and edges are lightly browned.

Meanwhile make the following Filling:
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 tsp grated lemon peel
2 tsp grated orange peel
1 tsp baking powder

In a mixing bowl combine all filling ingredients, mixing well. Pour filling over the hot crust and bake 14-16 minutes or until set and lightly browned.

While bars bake make the following Topping:
2 cups sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract

Combine all the topping ingredients together well; spread over the filling. Bake for another 7-9 minutes or until the topping is set.

Remove from oven and cool in pan on a wire rack.

Refrigerate overnight.

Cut into 36 bars before serving.

This is a file photo.

BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE

Bread:

1 stick unsalted butter, melted and cooled (May use 1/2 cup vegetable oil)

1 1/4 cups all-purpose flour

3/4 cup sugar

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1//2 tsp ground cinnamon

1/2 tsp grated nutmeg

1 cup semisweet chocolate chips

2 large eggs

1/2 cup plain yogurt or sour cream

1 tsp vanilla extract

1 tsp grated orange zest (optional)

1 cup mashed bananas

Preheat oven to 350 degrees. Lightly butter a 9"x5" loaf pan; set aside.

Mix the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl. Add the chocolate chips.

Whisk together the melted butter (or vegetable oil), eggs, yogurt (or sour cream), vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the dry mixture just until combined. 

Spread the batter in the prepared pan. Baked until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan on  a wire rack for 30 minutes. Turn out onto the wire rack to cool completely.

Glaze:

1 cup confectioners' sugar

2 tbsp unsweetened cocoa powder

2 tbsp milk

1/4 tsp vanilla

Pinch of salt

Whisk together the confectioners' sugar, cocoa powder, milk, vanilla extract and salt in a bowl.

Pour over the cooled banana bread and let set 15 to 20 minutes before cutting.

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COCONUT-PINEAPPLE CAKE WITH PINEAPPLE FILLING & CREAM CHEESE FROSTING

 

2 cans (8-oz each) crushed pineapple in its own juice

1 1/2 cups butter, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda (7-Up type)
3 cups cake flour
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling; recipe follows
Cream Cheese Frosting; recipe follows
2 cups flaked coconut

Preheat the oven to 350 degrees. Grease 4 9-inch round cake pans; line the bottoms with waxed paper. Grease and flour the waxed paper; set aside.

Drain the pineapple; reserve the juice for the cake and frosting. Reserve the pineapple for the filling. Set both aside.

In a large mixing bowl, beat the butter on medium speed of an electric mixer until creamy. Gradually beat in the sugar until fluffy. Beat in the eggs, one at a time, beating well after each is added.

Stir together the lemon-lime soda and 1/3 cup of the reserved pineapple juice. With the mixer on low speed, beat the cake flour into the butter mixture alternately with the soda mixture; begin and end with the cake flour. Beat in the lemon extract and the vanilla extract just until mixed in. Pour evenly into the four prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans; remove from the pans to cool on wire racks. Cool completely.

To make the Pineapple Filling:

2 cups sugar
1/4 cup cornstarch
reserved pineapple
1 cup water

In a 2-quart saucepan stir together the sugar and cornstarch. Stir in the pineapple and the water. Cook the mixture over medium heat, stirring constantly, until the mixture boils and thickens. Allow to cool.

Place one cake layer on the bottom of the cake plate; spread the top with 1/2 cup of the filling. Repeat with the second, third, and fourth layers and the remaining filling, leaving a half-inch edge on the top.

To make the Cream Cheese Frosting:

1/2 cup butter
1 pkg (3-oz) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
3 to 4 tbsp of the reserved pineapple juice

Beat the butter ad cream cheese together in a large mixing bowl on medium speed until blended. Gradually beat in the powdered sugar, vanilla, and enough of the pineapple juice to make the frosting spreadable. Frost the side of the cake. Pipe a border around the top edge of the cake. Sprinkle the coconut on the sides and decorative top edge of the cake.

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BITTERSWEET CHOCOLATE POUND CAKE

 

2 cups all-purpose flour

1 tsp baking soda
1 tsp baking powder
1 1/2 cups water
2 tbsp instant coffee granules
4 bars (2-oz each) unsweetened baking chocolate, broken up, divided
2 cups sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
Chocolate Glaze (recipe follows)

Preheat oven to 325 degrees.
Grease a 10-inch Bundt pan well; set aside.

In a small bowl, combine the flour, baking powder and baking soda; set aside.

In a small saucepan, bring the water and coffee granules to a boil; remove from heat. Add 3 of the chocolate bars, stir until melted and smooth.

In a large mixer bowl, beat the sugar, butter and vanilla extract until creamy. Add the eggs and beat on high for 5 minutes. Beat in the flour mixture alternately with the chocolate mixture. Pour into the prepared pan.

Bake at 325 degrees for 50 to 60 minutes or until a long wooden pick inserted into the center of the cake comes out clean. Place pan on a wire rack and cool the cake, in the pan, for 30 minutes. Remove from the pan and cool completely before adding the following glaze.

Chocolate Glaze:
3 tbsp butter
Remaining chocolate from cake recipe
1 1/2 cups powdered sugar
2 to 3 tbsp water
1 tsp vanilla extract
Additional powdered sugar, optional

Melt the remaining chocolate with the butter in a small heavy saucepan over low heat; stir until smooth. Remove from the heat and stir in the powdered sugar alternately with the water until of the desired consistency. Stir in the vanilla. Drizzle over top of the cake allowing some to run down sides. Sprinkle with a light dusting of powdered sugar for garnish, if desired.

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ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

14 cup unsweetened applesauce

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 cup baking cocoa

1 1/4 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 cup fat-free milk

3 cups shredded zucchini

1/2 cup chopped walnuts

1 tbsp grated orange peel

GLAZE

1 1/4 cups confectioners' sugar

1/4 cup orange juice

1 tsp vanilla extract

Coat a 10-inch fluted tube pan with cooking spray and sprinkle with flour.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Beat in the applesauce and vanilla.

In another bowl, combine flour, baking cocoa, baking powder, salt, cinnamon and baking soda. Add mixture to the creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange peel.

Transfer batter to the prepared pan and bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center, comes out clean.

Remove from oven and cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine glaze ingredients completely. Drizzle over the cake.

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NO BAKE SNICKERS PIE

1 brick (8-oz) cream cheese, softened
1/2 cup chunky peanut butter
1 cup powdered sugar
1 carton (8-oz) frozen whipped topping, thawed
6 Snickers Candy Bars, chopped - reserve some for garnish
1 graham cracker pie shell

In a large bowl, combine the cream cheese, peanut butter, and powdered sugar until blended. Fold in the thawed whipped topping and most of the candy (Don't forget to save some to garnish your pie.).

Spread the filling evenly into the pie shell and chill for at least 3 hours before cutting to serve.

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BANANA NUT CAKE WITH PEANUT BUTTER FROSTING

2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cup (3 medium) bananas, mashed
2/3 cup shortening
2/3 cup finely chopped nuts (your choice)
2/3 cup buttermilk
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
3 eggs
Peanut Butter Frosting (recipe follows)

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

In large mixing bowl, mix the sugar and shortening until fluffy. Add eggs and bananas, mixing until blended. In a small medium bowl combine the flour, baking powder, baking soda, and salt. Add to the banana mixture alternately with the buttermilk, beginning and ending with the flour. Blend well. Stir in the nuts. Pour the batter into the prepared baking pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan. When cooled completely, frost with the peanut butter frosting.

PEANUT BUTTER FROSTING:
1/3 cup creamy peanut butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1/4 to 1/3 cup milk, as needed

Mix the peanut butter and powdered sugar in the medium bowl of electric mixer. Stir in the vanilla. Add the milk until the frosting is smooth and of a spreading consistency.

Yield: 16 servings

 Note: From Betty Crocker

HAWAIIAN PUDDING PIE

This pie is so simple even a novice cook can easily make it!

1 large pkg (6-oz size) French vanilla pudding mix

2 cups cold milk
2 tbsp melted butter, slightly cooled
1 cup thawed frozen whipped topping
1 9-inch graham cracker or baked pastry pie shell
1/2 cup toasted flaked coconut
8 maraschino cherries for garnish

In a large bowl beat the pudding mix according to the package directions using the 2 cups cold milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.

Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top and garnish each slice with a cherry.

Note: File Photo

CHOCOLATE OATMEAL BARS

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 375 degrees.
Lightly grease an 11x7-inch baking pan; set aside.

In a mixing bowl, cream the butter and brown sugar; beat in the egg and vanilla. Add the flour and oats, mixing well.

Pour into the prepared baking pan and bake at 375 degrees 15-20 minutes or until lightly browned. Remove from oven and cool on a wire rack for 3 to 5 minutes.

Sprinkle the chocolate chips over the warm bars; allow to melt then spread over the entire top. Sprinkle with the chopped pecans (or other nuts of your choice).

Cut into 18 bars.

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SALTED CARAMEL BROWNIE PRETZEL LOLLIPOPS

 

1 box Duncan Hines Salted Caramel Brownie Mix

2 eggs
1/3 cup oil
1/2 cup cut pretzels, crushed
40 thin pretzel sticks

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.

Set aside salted caramel pouch.

Combine brownie mix, eggs, and oil in a large bowl until well incorporated and dough forms.

Mix crushed pretzels into dough until combined.

Divide the dough into 40 equal pieces and round into small balls; flatten slightly onto the prepared cookie sheet. Bake 12-14 minutes.

Press one pretzel stick into the bottom center of each cookie while the cookie is still warm. This is to make a lollipop stick.

Drizzle each cookie with the salted caramel from the pouch set aside earlier.

This is a Duncan Hines recipe and picture.

BUTTERSCOTCH WALNUT FUDGE

1 cup finely chopped walnuts, divided
1 jar (7-oz) marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
1 pkg (12-oz) butterscotch chips
1 tsp orange extract
1 tsp grated orange rind

Line an 8-inch square pan with foil.
Spread half the walnuts evenly over the bottom of the pan; set aside.

In a heavy saucepan, combine the marshmallow cream, sugar, milk, butter and salt; bring to a full rolling boil over moderate heat, stirring constantly. Boil mixture, stirring constantly, for 5 minutes. Remove from the heat. Add the butterscotch chips and stir until the chips are melted and the mixture is smooth. Stir in the orange extract and orange rind.

Pour fudge into the prepared pan and sprinkle the remaining walnuts over the top. Chill until firm, about 2 hours, before cutting.

Yield: Approximately 2 1/2 lbs

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DELLA ROBBIA CAKE

1 box angel food cake mix

1 1/2 tsp grated lemon peel
1 cup water
6 tbsp granulated sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
Couple drops red food coloring, optional
6 slices cling peaches
6 medium strawberries, sliced (see picture below)

Preheat oven to 375 degrees.

Prepare cake mix as directed on the package, adding the lemon peel. Bake and cool as directed on the package.

Combine the water, sugar, and cornstarch in a small saucepan; cook on medium-high heat until the mixture thickens and clears. Remove from the heat. Stir in the lemon juice, vanilla, and food coloring, if using.

Alternate peach slices and strawberries around the top of the cake (see picture below). Pour the glaze over the fruit and top of the cake.

Note: For best results, be sure cake pan is totally grease-free.

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CHOCOLATE OATMEAL COOKIE PIE

 

1/2 cup firmly packed brown sugar

1/2 cup dark corn syrup
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 pkg (6-oz) semisweet chocolate morsels
1 cup chopped walnuts
1/2 cup quick oats, uncooked
1/2 cup raisins
1 tbsp grated orange rind
1 9-inch unbaked deep dish pie shell

Preheat oven to 350 degrees.

In a large bowl, combine the sugar, corn syrup, eggs, vanilla, and cinnamon; beat well. Stir in the chocolate morsels, nuts, oats, raisins, and orange rind. Pour into the unbaked pie shell.

Bake at 350 degrees 35-40 minutes.

Serve this pie warm.

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