EASIEST PECAN PIE BARS EVER

This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

  — with Anne Bush and Alice F Marion Dacus.

BANANA SPICE COOKIES

These cookies are known as good-for-you treats!

2 large bananas, mashed

1 1/2 cup oats, pulsed into flour

1 tbsp ground ginger

1/2 tbsp ground turmeric

2 tsp vanilla extract

Mix all other ingredients into the mashed bananas. Drop 18 spoonfuls onto a parchment paper-lined baking sheet. Bake at 350-degrees for 10 to 12 minutes. Cool then enjoy with yogurt, ice cream or tea.

recipe and photo from Woman's World 2025

HOT CHOCOLATE PUDDING CAKE, A LA MODE, PLEASE

6 tbsp butter

1 oz semisweet baking chocolate, chopped
1 egg yolk
1/2 cup all-purpose flour
1/2 cup 100% whole-wheat white flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed brown sugar
1 1/2 pint vanilla ice cream

Preheat oven to 350 degrees.

Microwave the butter and baking chocolate together in a small bowl just until melted.  Stir mixture with a whisk just to combine; stir in the yolk until well blended.

In a medium bowl, whisk together the flours, 3/4 cup of the granulated sugar, 1/3 cup of the cocoa, the baking powder, and salt until blended.  Stir in 1/2 cup of the milk, the butter/chocolate mixture, and vanilla extract until smooth.  Spread the batter into an ungreased shallow 2-quart baking dish.

Mix the remaining granulated sugar, remaining cocoa powder, and the brown sugar with a fork in a bowl until blended.  Sprinkle mixture over the batter in the baking dish.

Heat the remaining 2 cups of milk in a microwave just until simmering (do not boil).  Slowly pour the hot milk over the mixture in the baking dish; do not stir!

Bake 45 minutes at 350 degrees.

Spoon the cake into serving bowls and top each serving with a small scoop of ice cream.

Note: This cake should be served hot.  Otherwise, the pudding layer will be absorbed by the cake layer.

Note: This is a recipe I got from a Woman's Day magazine years ago.

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened

1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecans, candied cherries,2 tablespoons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

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LEMON POPPY SEED CHIFFON CAKE

1/2 cup poppy seed

1/4 cup water
Soften the poppy seed in the water for at least one hour.

1 pkg lemon chiffon cake mix
1 tsp grated lemon zest
1 pkg (4-oz) lemon pie and pudding mix
1/2 cup whipping cream

Prepare the cake mix according to package direction and stir in the poppy seeds. Pour batter into 2 9-inch ungreased loaf pans and bake according to the package directions. Allow to cool in pans for a couple of minutes the remove from pans to wire rack to cool completely.

Prepare the pie filling mix according to the package direction but reducing water by 1/2 cup. Stir in the lemon zest. Cool, if using the cooked filling.

Cut one loaf of the cake horizontally into three layers. Use other cake for another use, freeze for later use, or double the lemon zest, use two packages of pie filling mix, and 1 cup of whipped cream to make two cakes.

Whip the whipping cream until soft peaks form then fold into the lemon pie filling. Spread filling over the top of each layer and stack layers to make a 3 layer loaf cake. Chill cake to set filling before serving.

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OLD FASHION BUTTERMILK CANDY

This is a candy recipe from my young days in Southern Indiana during the 1960s. I hope you enjoy it as much as we always have!

2 cups sugar
Pinch of salt
2 cups pecans
1 cup buttermilk
1 stick margarine
1 teaspoon vanilla

Mix sugar, salt, and buttermilk; cook 5 minutes. Add margarine and pecans. Cook 5 minutes more, to a soft ball stage. Add vanilla. Beat until cool, pour onto a buttered platter. Very good!

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SNOWBALL BUNDT CAKE

1 pkg yellow cake mix

3 large eggs
1/3 cup canola oil
1 1/4 cups water
1 tsp almond extract
1/2 cup crystalized ginger, chopped coarse
3/4 cup slivered almonds, toasted and chopped

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt* pan; set aside.

In large mixer bowl, combine the cake mix, eggs, canola oil, water, and extract. Blend mixture for 2 minutes; fold in the ginger and almonds.

Pour the batter into the prepared Bundt pan. Bake 50 minutes or until a a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 25 minutes. Remove from the pan and allow to cool completely on a wire rack.

When cake is completely cooled, use a long-serrated knife and slice the cake horizontally into 2 layers; the bottom portion should be 2/3 of the cake, the top part only 1/3. Remove the top and set aside. Hollow out the bottom layer leaving about 3/4-inch on the sides and bottom. (Save the hollowed-out cake in a baggie for another use such as a small trifle.) Make the following filling and spoon it into the "tunnel". Then replace the top layer.

FILLING:
1 pkg (8-oz) cream cheese, softened
1/2 cup sour cream
3 tbsp powdered sugar
1/2 tsp vanilla extract

In a large bowl beat the cream cheese until light and fluffy. Beat in the sour cream, powdered sugar, and vanilla extract until mixture is smooth.

COCONUT ICING:
1 tub creamy vanilla frosting
1 tbsp lemon juice
1 cup shredded coconut
Combine the frosting and lemon juice until smooth and blended. Spread on the cake and immediately sprinkle the coconut over the cake, pressing lightly into the frosting.

*A tube pan may be used.

 I got this from Just a Pinch years ago.

STRAWBERRY COCONUT PECAN CAKE

1 pkg (3-oz) strawberry gelatin

1 pkg (2-layer size) white cake mix
3/4 cup canola oil
3/4 cup milk
4 eggs, separated
1 cup  shredded coconut
1 cup chopped pecans
2 cups strawberry halves
1/4 cup butter, softened
1 lb powdered sugar

Preheat oven to 350 degrees.
Grease and flour two round cake pans; set aside.

In a large mixing bowl stir the gelatin and cake mix together; add the oil, milk, egg yolks and mix just until moistened.

In a separate bowl, combine the coconut, pecans, and strawberries.  Fold half this mixture into the cake batter.  Reserve the other half of the strawberry mixture.

In a mixer bowl, beat egg whites until stiff but not dry; fold into the batter.  Pour the batter evenly into two prepared pans.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers come out clean.  Allow to cool in pans on wire rack for just a few minutes then remove from pans to the wire racks to cool completely.

In a mixer bowl cream the butter until light.  Add the powdered sugar, mixing until fluffy.  Add the remaining strawberry mixture and mix in well.  Place one layer on cake plate and spread some of the frosting over the top.  Top with the second layer.  Use the remaining frosting to cover the top and sides of the cake.

Yield: 12 servings.

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BERRIES AND CREAM TRIFFLE

 Cranberry Layer

• 24 oz fresh cranberries (2 packages)
• 1-1/2 Cups water
• 1 Cup sugar
• 1 cinnamon stick
Custard Layer
• 1⅓ Cups sugar
• 3 Tbs cornstarch
• ¼ Tsp salt
• 4½ Cups 2% milk
• 9 egg yolks
• 1 Tbs vanilla extract
• 1 Tbs butter
• Cake
• 1 loaf (16 oz) frozen pound cake, cut into 1″ cubes
  or
• 1 9×13 white cake, baked, cooled and cubed
• Chilled whipped cream for decorating 
• Sugared Cranberries for decorating (Recipe below)
Cranberry Layer
• Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Custard
• While the cranberries are cooking..combine sugar, cornstarch and salt in a separate large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
• Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
• Remove from heat and stir in butter and vanilla.
• Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Assembly
• Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
• Top with chilled whipped cream and candied cranberries if desired.
• Allow sugared cranberries to set for 2 hours before adding for best results.
• SUGARED CRANBERRIES
• 12 oz cranberries
• 3/4 cup sugar
• 3/4 cup water
• extra sugar for rolling (coarse or fine)
• Bring ¾ cup each water and sugar to a boil. Let boil about 3 minutes. Remove from heat and add cranberries in.
• Using a slotted spoon, remove cranberries and place on a rack (reserve sugar mixture) and allow to drip dry for about 20-30 minutes. They should be tacky to the touch.
• Place cranberries, a few at a time, back into the sugar mixture which should still be warm. Roll each cranberry in sugar and place on parchment. Let dry 1 hour before handling.
• Note: I got this recipe from a friend who posted it on facebook.
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FRESH FRUIT TART (Diabetic instructions, too.)

CRUST: 

2 cups ground gingersnap cookies (approx 38 cookies)* 

2 tbsp sugar** 

1/3 cup butter flavor shortening 

FILLING: 

1 brick (8-oz) cream cheese, softened 

1/4 cup sugar** 

2 tsp lemon juice 

1/2 cup whipping cream 

1/4 cup apricot preserves 

1 tbsp water 

Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes, kiwi, etc. 

Preheat oven to 350 degrees. 

 To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture onto bottom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) 

Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool. 

To make the filling, combine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours. Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water, brush over the top of the fruit. Garnish with fresh mint leaves, if desired. 

*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers. 

**For diabetics, you can use the same amount of Splenda or Stevia granular as is listed for the sugar.

file photo for reference only