CHOCOLATE CREAM CHEESE ICING

1/2 cup (1 stick) butter, softened

6-oz (2 3-oz pkgs) cream cheese, softened
5 squares unsweetened chocolate,  melted & cooled
2 tsp vanilla extract
6 + cups confectioners' sugar
1/4 cup cream (or milk)

In a large mixing bowl beat the butter and cream cheese together until smooth and creamy.  Add the chocolate and the vanilla extract; beat until well blended. 

Gradually beat in half the confectioners' sugar and the cream.  Beat in enough of the remaining confectioners' sugar to make of spreading consistency.  Use to fill and/or frost your favorite cake.

Yield: 4 cups icing.
Note: This is a BHG's recipe from several years ago.

CLASSIC DOUBLE CHOCOLATE CAKE

3 large eggs

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups milk
3-oz dark chocolate, grated

Remove eggs from refrigerator and allow to stand at room temperature for 30 minutes.
Grease three 8-inch round cake pans and line bottoms with parchment paper.  Grease the paper then lightly flour the pans; set aside.
Preheat oven to 350 degrees.

In a medium bowl stir the flour, cocoa, baking soda, baking powder, and salt together; set aside.

In a large mixer bowl beat the butter on medium speed for 30 seconds.  Gradually add the sugar beating on medium speed until well combined.  Scrape down the bowl then beat another couple of minutes.  Add the eggs, one at a time, beating on low speed after each one.  Beat in the vanilla extract.  Alternately add the flour mixture and the milk, beating on low after each addition just until combined. Beat another 20 to 30 seconds. Stir in the grated chocolate.

Divide the batter evenly between the three prepared pans.  Do not try to bake in two pans.  If you only want two layers, use the remaining batter for cupcakes or another use.

Bake cake layers at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in centers comes out clean.  Allow cakes to cool in pans on wire racks for 10 minutes.  Remove cakes from pans, remove parchment paper if necessary, and cool completely on wire racks.  Place one layer on serving plate, top with your frosting choice, repeat with another layer, add last layer and frost top and sides.  For a pretty presentation, if you use chocolate frosting, sprinkle top with white chocolate curls.  If you use a vanilla frosting, sprinkle top with chocolate curls or mini chocolate chips.

Frost cakes with your choice of frostings.  Personally, I recommend the Chocolate Cream Cheese Icing on this blog, but the choice is yours.

Yield: 16 servings

Store any leftovers covered in the refrigerator.

File photo for reference only.

MASTER PIE CRUST

For those of you who have trouble with pie crust, here is a recipe that always turn out well.

3 1/2 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening (personally, my favorite is Crisco for pie crust)
1 tbsp. plus 1 tsp. sugar
1 tbsp. kosher salt

 Process the flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds.  Transfer to a large bowl.  Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry.  Press plactic wrap over surface of dough.  Chill in the bowl at least 1 hour or overnight.

Divide dough in half.  Flatten each half into a disk.  On a lightly floured surface, roll out 1 disk into a 13 to 14-inch round.  Roll over rolling pin and transfer to the pie dish.  Pick up the edges and allow dough to slump inside the dish.  Trim, leaving about 1-inch overhang.  (For single-crust pie, fold overhang under and crimp edges).  Chill at least 1 hour or overnight.

For filled pie, follow pie recipe instructions for baking.

For a baked empty crust preheat oven to 375 degrees.  Prick the chilled crust in pie dish all over with a fork.  Line crust with foil or parchment paper.  Fill with dried beans or pie weights.  Bake 25 minutes.  Remove from oven; lift out foil and weights.  Reduce oven temperature to 350 degrees.  Return crust to oven and bake, using fork to prick any bubbles that have formed and pressing back down with the back of fork, until the crust is a golden brown, 20 to 25 minutes longer.  Let the crust cool completely before adding any filling.

Yield: 2 crust = 1 filled pie or two unbaked pie shells.

Note: File Photo

FAVORITE APPLE PIE

pastry for 2 crust pie

3/4 cup granulated sugar
1 tbsp cornstarch
1 1/4 tsp cinnamon
6 cups sliced peeled apples
1 tbsp lemon juice
1 tbsp butter

Line a 9-inch pie plate with pastry trimming to a 10-inch overhang.

In a large bowl combine the sugar, cornstarch, cinnamon, apples, and lemon juice; toss to coat apples.  Spoon the apple mixture into the crust in the pie plate.  Cut the butter into small pieces and dot over the apples.  Top with the remaining pastry, fluted edges to seal.  Cut steam vents into the top by poking with a fork, cutting slits with a knife, etc.  Top with a pastry apple if desired.

Bake at 425 degrees for 50 minutes or until golden brown.  Use a pie shield or make a rim of foil to put over the edge of the crust if it starts to brown too quickly.

This is the file photo.

UPSIDE-DOWN PINEAPPLE CUPCAKES

1/4 cup light brown sugar

2 tbsp butter
1 cup canned, sliced pineapple, cut into small wedges
6 maraschino cherries, cut in half
1/4 cup butter
1/2 cup granulated sugar
1 cup all-purpose flour
1/3 cup water
dash of salt
1/2 tsp baking powder
2 egg whites

Preheat oven to 350 degrees.

Divide the light brown sugar and the 2 tablespoons of butter evenly among 12 muffin cups.  Place in the oven until the butter melts and the sugar dissolves.  Remove from the oven and arrange the pineapple wedges in the muffin tins and place a cherry half in the center of each muffin.  Set aside.

Cream the 1/4 cup butter until fluffy and gradually beat in the granulated sugar,  Add 1/3 cup of the flour to the mixture then half the water, beating after each addition.  Add another 1/3 cup of the flour and the remaining water; beat well.  Add the remaining flour along with the salt and baking powder; beat well. 

Beat the eggs whites until stiff and then fold into the batter until well mixed.  Distribute the batter evenly over the ingredients in the muffin cups.

Bake at 350 degrees for 15 to 20 minutes or until the cakes test done with a wooden toothpick.  Allow to cool in the pan for 5 minutes then invert onto a baking sheet or wire rack to cool.

Yield: 12 cupcakes at 255 calories each.

file photo

HOMEMADE CINNAMON CHIPS W/CHOCOLATE FONDUE

Chips:

2 tbsp sugar
2 tsp ground cinnamon
6 (8-inch size) flour tortillas
butter-flavored cooking spray

Preheat oven to 350 degrees. 

Combine the sugar and cinnamon in a small bowl and set aside.

Thoroughly coat one side of each tortilla with the butter-flavored cooking spray.  Cut tortillas into wedges and arrange single layer on a large baking sheet with the sprayed side down.  Sprinkle the cinnamon sugar mixture evenly over the tortilla wedges.  Spray with the cooking spray.

Bake tortilla wedges at 350 degrees for 8 to 10 minutes or until crisp, turning once during baking.

Fondue:
1 cup dark chocolate chips
1/2 cup whipping cream
3 tbsp taco sauce, your choice of heat

In a small saucepan combine the chocolate chips, whipping cream, and taco sauce.  Cook, stirring, over low heat until chocolate has melted, and the mixture is smooth.  Keep warm and serve with the cinnamon chips for dipping.

file photo for reference

CARIBBEAN WALNUT FUDGE PIE

1/2 stick butter

3/4 cup firmly packed brown sugar
3 large eggs
1 pkg (8-squares) semi-sweet chocolate, melted
2 tsp Instant coffee
1 tsp rum extract* (for a Caribbean taste)
1/4 cup all-purpose flour
1 cup chopped walnuts
1 9-inch unbaked pastry shell
1/2 cup walnut halves for garnish

Preheat oven to 375 degrees.

In a large bowl beat the butter and brown sugar until light and fluffy; add the eggs one at a time beating after each.  Add the chocolate, coffee, and extract, mixing well.  Stir in the flour and the walnuts.  Pour the mixture into the pastry shell.  Use the walnut halves to decorate the edge of the pie.

Bake at 375 degrees for 25 minutes in the lower third of the oven.  Cool on a wire rack then refrigerate for at least an hour before cutting.

Yield:  10 to 12 servings
*May substitute vanilla extract but you will lose the Caribbean flavor.

PUMPKIN SPICE DOUGHNUT HOLES

This recipe and photo are from an old Food Network magazine. No, you don't have to make doughnuts to get these holes, but they do look like doughnut holes. For all you pumpkin spice lovers, give these a try.

1 3/4 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp salt
1 egg
2 tbsp melted butter
1/2 cup milk
1/2 cup granulated sugar
Vegetable oil for frying
1/3 cup sugar for rolling
1 tsp pumpkin pie spice for rolling

In a small mixing bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.

In a larger mixing bowl, whisk the egg, butter, milk and sugar together; stir in the flour mixture.

Heat oil to 350 degrees and fry small scoops of the dough for 3 to 4 minutes, turning, until golden brown. Remove from oil to a wire rack over a cookie sheet to drain.

While still warm, roll the balls in the combined 1/3 cup sugar and 1 teaspoon of pie spice.

Yield: Approximately 24 doughnut holes.

EASY MOUSSE SQUARES

48 Vanilla Wafers

3/4 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 cup ice cubes
1 pkg (8-oz) cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 carton (8-oz) frozen whipped topping, thawed and divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit & berries

Line an 8-inch square baking pan or dish with plastic-wrap and stand 16 of the vanilla wafers on the edge inside the plastic lining. 

Stir the boiling water into the gelatin mix and stir until the gelatin is completely dissolved.  Stir in the ice until melted.

Beat the cream cheese, sugar, and lemon zest in a large bowl until well blended.  Gradually beat in the gelatin then whisk in 2 cups of the whipped topping.

Pour half the mixture into the pan covering the bottom; cover with 16 wafers.

Microwave the raspberry preserves on high for 15 seconds until melted and brush over the wafers.  Top with the remaining gelatin then the remaining wafers.

Refrigerate the mousse for at least 4 hours or until firm.

To serve, invert the mousse onto a plate, peel away the plastic wrap, and top with the remaining whipped topping and the fruit and berries.

Yield: 9 or 12 squares.
Note:  An old Kraft Foods Recipe

TRIPLE CHOCOLATE CHIPPERS WITH WALNUTS

2 cups all-purpose flour

1 cup white whole-wheat flour
1/8 tsp salt
1 1/2 tsp baking powder
2 sticks butter, softened
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
1 pkg (12-oz) white chocolate chips
1 pkg (12-oz) semisweet chocolate chips
1 pkg (11 1/2-oz) milk chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, combine the flours, salt, and baking powder; set aside.

In a large mixer bowl, combine the butter and sugars.  Beat mixture, with an electric mixer on high speed, until light and fluffy.  Beat in the eggs, one at a time; stir in the vanilla.

Gradually add the flour mixture to the butter mixture.  Beat well after each addition.  Fold in the chips and the walnuts. 

Drop the dough onto ungreased baking sheets by rounded tablespoonfuls, 2-inches apart.  Flatten dough slightly.  Bake at 350 degrees for approximately 15 minutes until light golden brown.  Allow to cool on baking sheets for 4 to 5 minutes then remove to wire racks to cool completely.

Yield: Approximately 5 dozen cookies.

file photo.

HOMEMADE LIME PINEAPPLE SHERBET

This is an old recipe from my late mother's collection.

1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar

Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixture for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions.

file photo for reference only

FRESH APPLE CAKE WITH CREAM CHEESE FROSTING

2 cups granulated sugar

1 1/2 cups canola oil
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 cups grated Granny Smith apples
2 cups chopped walnuts, separated
1 pkg (8-oz) cream cheese
1/2 stick butter
1 tsp vanilla extract
1 lb powdered sugar
3 to 4 tbsp milk

Preheat oven to 350 degrees.
Grease and lightly flour 3 9-inch cake pans; set aside.

In a large mixer bowl combine the sugar, oil, and eggs, mixing well.

In a separate bowl combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir into the sugar mixture.  Add the apples and 1 cup of the walnuts; beat well.  Pour the batter evenly into the 3 prepared pans.  Bake at 350 degrees for 30 to 35 minutes until a toothpick inserted in the center comes out clean.  Cool in pans on wire rack for 3 to 5 minutes.  Gently remove from pans and cool completely on wire racks.

While cakes cool, allow cream cheese and butter to soften in a mixing bowl.  Cream the softened ingredients together until blended well.  Add the vanilla extract, blending in.  Add the powdered sugar alternately with the milk until of a spreading consistency.  Stir in the remaining walnuts. 

Place one cake layer on serving plate and cover top with the cream cheese frosting.  Place second layer atop frosting and cover with frosting.  Add final layer; cover top and sides of the cake with the remaining frosting. Sprinkle a few chopped nuts over the top, if desired.

file photo

CHOCOLATE RASPBERRY TORTE

1 pkg (8 squares) semi-sweet baking chocolate, divided

1 1/2 sticks butter
1 pkg (4 serving) raspberry-flavored gelatin
1/2 cup sugar
3 large eggs
1/3 cup all-purpose flour
1/2 cup chopped pecans, optional
1 carton (8-oz) frozen whipped topping, thawed
additional chocolate for garnish, if desired
fresh raspberries for garnish, if desired
powdered sugar for dusting, if desired

Preheat oven to 350 degrees.

Grease and lightly flour a 9-inch round cake pan; line bottom with waxed paper; set aside.

In a large microwave-proof bowl, microwave 4 squares of the chocolate with the butter on high for 1 1/2 to 2 minutes until the chocolate is almost melted; stir after 1 minute.  Remove from the microwave and stir until the chocolate is completely melted.  Stir the dry gelatin mix and the sugar into the chocolate until well combined.  Mix in the eggs; stir in the flour and pecans (if using) until well blended.  Pour the mixture into the prepared pan.

Bake at 350 degrees for 40 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs.  Do not overbake! 

Allow torte to cool in the pan for 5 minutes then run a small knife around the edge to loosen from pan.  Invert onto the serving platter and remove the waxed paper.  Allow cake to cool completely.

While cake cools, melt the remaining 4 squares of chocolate in a large microwavable bowl for 1 1/2 minutes or until melted; stirring after 1 minute.  Stir until the chocolate is completely melted then stir in the whipped topping until smooth.  Frost the cake with this chocolate whipped topping.

Note:  Cut some chocolate into some irregular shapes and use with fresh raspberries for garnish, if desired.  Dust lightly with powdered, if desired.

Yield: 14 servings

This is an old Kraft recipe and photo.

PEACH SHEET CAKE

I got this recipe years ago from a dear friend who is no longer with us.

Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

file photo

 

LEMON-ORANGE CHIFFON CAKE WITH LEMON-ORANGE BUTTERCREAM FROSTING

2 1/2 cups sifted cake flour

1 1/3 cups granulated sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tbsp orange zest
1/2 tsp cream of tartar

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In mixer bowl, combine the flour, sugar, baking powder, and salt; make a well in the center.  Add the oil,
egg yolks, and orange juice to the well; beat at medium-high speed 3 to 4 minutes until smooth. Stir in the orange zest.

Beat the egg whites with the cream of tartar at medium-high speed until stiff peaks form; gently fold into the cake batter. Spoon batter evenly into the three prepared pans.

Bake at 350 degrees 17 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cook layers in the pans on wire racks for 10 minutes. Remove from the pans to the wire racks to cool completely.

When cakes are completely cooled, fill and frost with the following buttercream.

Lemon-Orange Buttercream Frosting:
1 cup softened butter
3 tbsp orange zest
1 tbsp lemon zest
1 pkg (32-oz) powdered sugar
3 tbsp fresh lemon juice
5 tbsp fresh orange juice

Beat the butter, orange zest, and lemon zest at medium speed 1 to 2 minutes until creamy. Gradually add the powdered sugar alternately with the lemon and orange juices, beating on low speed until blended after each addition.

If needed, use up to 1 additional tablespoon orange juice, one teaspoon at a time until of the desired consistency.

Yield: 6 cups frosting

To assemble cake, place one layer on cake plate and top with frosting, top with second layer and top with frosting, add third layer and use remaining frosting to frost the top and sides. May garnish with fresh orange and/or lemon slices, if desired.

the file photo

MARSHMALLOW CREME FRUIT DIP

1 (8-oz) pkg cream cheese, softened

1 (7-oz) jar marshmallow creme

1 tsp lemon juice

1 tsp vanilla extract

Fresh fruit of your choice for dipping.

Whip cream cheese, marshmallow creme lemon juice and vanilla extract together.

Dip fruits in the mixture.

file photo for reference

RASPBERRY TRUFFLES

This is a recipe I got several years ago from a country cooking cookbook.  I love candy and I love raspberry, so this recipe was a perfect combination.  If I remember correctly, the recipe is from a lady in Pennsylvania.

1 tbsp butter (do not substitute)
2 tbsps whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 tsps seedless raspberry jam
6-oz white (can use dark if you prefer) candy coating
2 tbsps shortening

In a heavy saucepan, combine the butter, cream, and chocolate chips; cook over low heat for 4-5 minutes or until the chocolate is melted.  Remove from the heat and stir in the jam until combined.

Transfer mixture to a freezer container, cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet; freeze for 15 minutes.

Roll the mixture into balls and freeze until very firm.

In a microwave-safe bowl melt the candy coating and shortening together, stirring often, until completely melted.  Cool slightly and spoon over the raspberry balls.  Place balls on a wire rack that is set over waxed paper.

Allow candy to stand for 15 minutes or until firm.  Store in an airtight container in the refrigerator.

Makes 4 dozen candy balls.

Note: These candies are delicious and can make a beautiful display as shown below with fresh raspberries.

RED VELVET SUGAR COOKIES

2 1/4 cups flour

• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 2 teaspoons McCormick® All Natural Pure Vanilla Extract
• 1 tablespoon McCormick® Red Food Color  
• Mix flour, cocoa powder and baking soda in medium bowl. Set aside. Beat butter, cream cheese, sugar, vanilla and food color in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture on low speed until well mixed. Divide dough into 3 equal pieces. Flatten each into a disk. Wrap in plastic wrap. Refrigerate 2 hours or until firm.

• Preheat oven to 350°F. Roll out 1 piece of dough at a time to 1/8-inch thickness on lightly floured surface. (Keep remaining dough in refrigerator.) Cut into shapes with 3-inch cookie cutter. Place 2 inches apart on baking sheets sprayed with no cooking spray.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
• May dip in frosting or drizzle as desired. May also be left plain for a delicious cookie.
• 
• recipe and photo are from McCormick®

STRAWBERRY-BANANA SMOOTHIES

4 fresh sliced strawberries

1 medium banana, sliced
1 carton (6-oz) vanilla Greek yogurt
1 cup ice cubes
1 kiwi, peeled and sliced for garnish, if desired

Combine the strawberries, banana slices, and yogurt in blender.  Cover and blend until smooth. 

With the blender still running, add the ice cubes one at a time through the hole in the lid - do not remove the lid to do this!

Pour into glasses and garnish each with a slice of kiwi, if using.

Yield: 4 cups

file photo