LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

This really is a recipe from Laura Bush.

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

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

1/3 cup buttermilk

2 cups whipped cream

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

Bake at 350 degrees for 35-40 minutes.

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

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

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

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

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CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

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

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

 

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PATTI'S PERSIMMON PUDDING

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

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

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

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

Eat and enjoy!!

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

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

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

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

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

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

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

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

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

Yield: 8 servings

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EASTER BUNNY EGG CARS

A fun project to make with or for your kiddos.

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

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

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

COFFEE ANGEL FOOD CAKE AND BUTTERCREAM FROSTING

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

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

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

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

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

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

Ice the above cake with this icing:

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

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

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QUICK ITALIAN CREAM CAKE

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

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

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

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

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

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

Chill 2 hours before slicing.

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

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

 

KRAFT FOODS CITRUS NO-BAKE CHEESECAKE

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

18

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

1/4

cup  butter, melted

1

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

2

Tbsp.  sugar

 Zest and 1/4 cup juice from 1 tangerine

2

cups   thawed COOL WHIP Whipped Topping

1

can   (11 oz.) mandarin oranges, drained

6

 fresh mint sprigs

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

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

TOP with mandarin oranges and mint just before serving.

SUBSTITUTE

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

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.

CHOCOLATE PIE FROM POINT OF GRACE

Best Chocolate Pie Ever by Leigh

Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

GINGER PEACH PIE

1/2-3/4 cup sugar

3 tablespoons flour
2 tablespoons finely chopped crystalized ginger
1/4 teaspoon ground mace
6 cups thinly sliced peeled peaches (or frozen unsweetened peach slices)
Pastry for Double-Crust pie
milk
additional sugar

Preheat oven to 375 degrees.

In a large mixing bowl combine the 1/2-3/4 cup sugar, the flour, crystallized ginger, and mace. Add fresh or frozen peaches. Toss gently till peaches are coated. (If using frozen peaches, let stand for 15-30 minutes, or till peaches are partially thawed but still icy.)

Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 25 minutes for fresh peaches (50 minutes for frozen peaches). Remove foil and bake for 20-25 minutes more for fresh peaches (20-30 minutes for frozen peaches), or till top is golden. Cool on a rack.

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CHOCOLATE DREAM CAKE

A friend passed this recipe on to me several years ago. It is yummy!

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup + 1 Tablespoon cocoa powder
• 1 Tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 eggs, at room temperature
• 1 1/2 cups milk, + 2 Tablespoons vinegar to sour the milk
• 1 1/2 cups strong black coffee (warm, not hot)
• 3/4 cup melted butter (not hot)
• 4 1/2 teaspoons vanilla extract

White Frosting

• 3/4 cup butter at room temperature
• 3 1/2 cups confectioners’ sugar, sifted (more or less for desired consistency)
• 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
• 2 teaspoons vanilla

Chocolate Frosting

• 3/4  cup butter at room temperature
• 3/4 cup unsweetened cocoa powder, sifted
• 3 cups confectioners’ sugar, sifted (more or less for desired consistency)
• 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
• 2 teaspoons vanilla

Chocolate Ganache

• 4 ounces (113g) dark chocolate
• 2 Tablespoons butter
• 1/4 cup cream

Garnish * Optional

• 2 cups Chocolate chips
• 1/2 cup chocolate cake sprinkles,
• 2 ounces grated dark chocolate

Directions

1. Preheat oven to 350 degrees F.
2. Grease three 8-inch round cake pans, line bottoms with parchment paper, grease the parchment and lightly flour insides and bottoms of pans, set aside.  We used spring form pans.
3. Measure out the milk and vinegar and set aside.
4. In a large mixing bowl, sift together four, sugar, cocoa powder, baking soda, baking powder and salt.
5. In a medium sized mixing bowl using an electric mixer on medium, mix together the eggs, soured milk, coffee, melted butter and vanilla extract.
6. Add the wet ingredients to the dry and mix for 2-5 minutes with an electric mixer, scraping down the sides until well combined.
7. Divide the batter equally into the 3 pans.  If you do not have 3 pans, use a measuring cup to divide the mixture into bowls, set aside and bake in batches.
8. Bake each cake for 30 minutes.  If you are doing all 3 cakes at once rotate the pans in the oven. Insert a cake tester in the middle at 30 minutes and  if not baked, continue for another 5 minutes or until baked.
9. When baked remove from oven and place the cake pans onto cooling racks. Let cool for 20 minutes before removing the cake from the pan.  Let sit until cool before slicing the cakes in half.

White Filler Frosting

1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

Chocolate Frosting

1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the cocoa. Add the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

Chocolate Ganache

1. Over low heat, in a double boiler, melt together the chocolate and butter. Mix in the cream and stir until the sauce is thick and smooth. Let cool before drizzling onto the cake.

Assembly

1. On your cake place alternate a layer of cake and a layer of white frosting.
2. Frost the top and sides with the chocolate frosting.
3. Garnish with grated chocolate, chocolate chips and chocolate sprinkles and drizzle with chocolate ganache.

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YUMMY CREAM CHEESE POUNDCAKE

1 1/2 cups butter, softened

1 8 oz package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water, place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake. 

I got this recipe from a friend several years ago.

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COCONUT-DATE-NUT BALLS

3/4 cup flaked coconut

1/2 cup butter

1 (8 ounce) package dates, chopped

3/4 cup chopped pecans

1/2 cup egg substitute

3/4 cup sugar, Splenda or Stevia granulated

3 1/2 cups crispy rice cereal

Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).

Beat egg substitute and sweetener for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal.

When cool to touch, shape into 1-inch balls. Roll in toasted coconut.

Yield: 36 balls

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OLD-FASHION BUTTERSCOTCH MERINGUE PIE

1 deep dish pastry shell, baked
Filling:
1 1/2 cups packed brown sugar
1/4 cup all-purpose flour
1/8 tsp salt
3 egg yolks, beaten
1 1/2 cups milk
2 tbsp butter
1 tsp vanilla extract

Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

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BUCKEYE BARS

I got this recipe from a friend around a dozen years ago. Yummy!

2 cups creamy peanut butter 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
3 cups sifted confectioners’ sugar 
Pinch of salt 
2-3 cups pretzels (I used the mini pretzel twists) 
10 ounces milk chocolate chips 
2 tablespoons shortening

Crust:

1 and 1/2 cups finely ground graham cracker crumbs 

1/3 cup sugar 

6 tablespoons butter, melted

In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.

Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.

Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.

After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.

Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.

In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.

Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. 

Refrigerate for about 30 minutes to set.

Cut into small squares and enjoy!

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