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NIGHT BEFORE CHRISTMAS COFFEECAKE
1 c sugar
1/2 c brown sugar
2/3 c softened butter
2 eggs slightly beaten
2 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
2 tsps. cinnamon
1 c buttermilk
Topping: 1 1/2 c brown sugar, 4 tsp cinnamon,6 Tblspns butter,
1 cup oatmeal, 1 tsp nutmeg, chopped pecans
Cream butter and sugar together. Add one egg at a time and combine well with sugar mixture.
Combine flour, soda, baking powder, salt & cinnamon. Add 1/3 of the flour mixture to the sugar
mixture and mix well. Now alternate with the buttermilk and remaining flour, mixing well
between each addition.
Pour into a greased & floured 9 x 13 pan. Combine streusel topping ingredients
and sprinkle on top. Refrigerate overnight. Bake at 350 degrees for 30-40 minutes.
FROSTY LEMON CHIFFON PIE
1 cup cold whole milk
1 envelope (1.3 oz.) dry whipped topping mix (Dream Whip)
1 1/4 jars (11.3 oz each) purchased lemon curd
1 box (3.4 oz.) Jello lemon instant pudding and pie filling mix
1 (6 oz.) Keebler pre-made shortbread piecrust
1 cup frozen Cool Whip whipped topping, slightly thawed
sugared lemon slices optional
Beat 1/2 cup of the milk and the dry topping mix in a large bowl for 4 minutes
or until light and fluffy; set aside.
Beat 1 jar of the lemon curd, the lemon pudding mix, and the remaining 1/2 cup of
milk in another large bowl for 2 minutes or until it is smooth and begins to thicken.
Fold the topping mix into the lemon pudding mixture.
Spoon lemon mixture into pie crust. Spread slightly thawed whipped topping over the
lemon mixture. Swirl remaining lemon curd through the whipped topping. Freeze for
30 minutes before serving. Decorate pie with sugared lemon slices (optional).
HOW TO SUGAR LEMONS: Cut a clean dry lemon into slices. Using a pastry brush, evenly
coat both sides of each slice with egg whites. Sprinkle with sugar and let stand
until dry.
PAULA DEANS's STRAWBERRY SHORTCAKE
1 large angel food cake
For Custard:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
For Glaze: (shortcut - purchase a container of strawberry glaze - works great)
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jell-O gelatin dessert
1 cup water
2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
strawberries, for garnish
Slice cake, using a serrated-edge knife, horizontally into three equal layers.
Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
Place one layer of cake in a large clear bowl (looks great in a trifle bowl).
Top with a layer of glaze, followed by a layer of custard mixture.
Repeat layering in this order for remaining cake, glaze, and custard.
Refrigerate
For a pretty presentation, top cake with three whole fresh strawberries
Molasses Cake Bars
-- from the Better Homes & Gardens Cookbook
Oven at 350 °F
½ cup shortening
½ cup granulated sugar
1 egg
½ cup light molasses
1 ½ cu sifted all purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
¼ teaspoon soda
1 teaspoon instant coffee
½ cup water
1 teaspoon ground cinnamon
½ teaspoon ground cloves
(mix coffee with the water)
Cream shortening and sugar; add egg; beat well.
Mix molasses and ½ cup water (with coffee).
Sift together remaining ingredients.
Stir into creamed mixture.
Pour into greased 13x9x2 inch pan.
Bake @ 350 °F for 25 minutes (be careful on time if using cookie sheets)
Confectioners’ Icing
Add light cream to 2 cups sifted confectioners’ sugar for spreading consistency.
Add dash salt and 1 teaspoon vanilla.
LEMONY BITES
DO NOT use cake mix with pudding already in the mix.
It is so much easier if you make a double batch of glaze so dipping goes more
smoothly.
Make sure you put wax paper down on counter before you dip and place on racks to
dry.
..lemon juice in glaze can eat at your granite countertops.
Use mini muffin pans....spray really well with Pam..can't use papers to line
pan.
Dip right away...when they cool they don't glaze as well.
When covered well they last a good week. I think they're better the second
day anyway.
1 yellow cake mix
1 - 3 1/2 oz package instant lemon pudding
4 eggs
3/4 cup vegetable oil
Mix all together with mixer. Fill mini muffin pans 1/2 full....any fuller
and they overflow and don't look so great.
Bake at 350 for 12 minutes. Makes approx. 3 dozen.
Glaze:
4 cups powdered sugar
1/3 cup fresh squeezed lemon juice
Zest of 2 lemons
3 T. vegetable oil
3 T. water
Mix everything together in large non-reactive bowl.
You want one not to shallow, but big enough to dip lemon bites in easily.
When bites are done baking, remove them from pan immediately and dip in glaze as
warm as you can handle.
Place on rack to dry. I set them in glaze, push down with slotted spoon
and then lift out.
You will have a lot of glaze on wax paper.
When I make a double batch, I have been known to scoop up the glaze off the
paper
and use again.
MISSISSIPPI MUD CAKE
(LABOR DAY 2007)
Cake
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate frosting (see recipe below)
Preparation:
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in
flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch
jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center
comes out clean. Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake.
Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to package
directions, may be substituted for first 7 ingredients. Stir in chopped pecans.
Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.
Chocolate Frosting
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.
Yield
Makes 2 cups
Southern Living, JUNE 2004
TRES LECHES (2nd
place winner Labor Day 2007)
1 box Duncan Hines golden butter recipe cake mix
2 (12 oz.) cans evaporated milk
1 can condensed milk
16 oz. light cream
3 egg whites
3/4 c. sugar
3/4 c. Karo syrup
1 tsp. vanilla
Follow instructions for cake mix. Pour batter into large Pyrex or 9x13
inch cake pan. Bake cake at 350 degrees for 35 minutes or until done.
Remove from the oven and let cool in the pan.
In a bowl, mix the evaporated milk, condensed milk and light cream.
Pierce the cake with a fork so that it will absorb the milk mixture.
Pour the milk mixture evenly over the cake.
MERINGUE: In a saucepan, melt the Karo syrup and sugar. Beat the egg
whites until foamy. Continue beating as you slowly pour in the warm
syrup. Beat until meringue reaches a thick consistency. Add 1 teaspoon
vanilla. Cover cake with meringue and refrigerate.
RUM CAKE RECIPE
Cake:
1 cup chopped pecans
1 box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup cooking oil
1/2 dark rum
Glaze:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Preheat oven to 325. Grease and flour a 10" tube pan.
Sprinkle chopped nuts evenly in bottom of pan. Mix all cake
ingredients together and pour batter over nuts. Bake 1 hour.
Cool and invert onto serving plate. Prick top of cake with skewer.
Spoon and brush glaze slowly and evenly over top and sides of cake til
all glaze is used (I usually have some left over).
To make glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes stirring constantly. Remove from heat and cool slightly
then stir in rum.
CHOCOLATE TWEED CAKE
RECIPE (Labor Day 2007)
½ cup butter, softened
1 cup sugar (divided)
1 teaspoon vanilla extract
2 cups sifted cake flour
3 teaspoons baking powder
Dash of salt
1 cup milk
3 squared unsweetened chocolate—grated
3 egg whites
Golden Butter Cream frosting (recipe follows)
Chocolate shadow (recipe follows)
In a large mixing bowl, cream together thoroughly, butter and ½ cup of
sugar. Beat in vanilla. Sift together flour, baking powder
and salt. Add to creamed mixture, alternately with the milk,
beginning and ending with dry ingredients and beating well after each
addition. Stir grated chocolate into the batter. In another
bowl, beat egg whites until foamy. Add the remaining ½ cup of
sugar, 1 tablespoon at a time, and beat until egg whites form soft
peaks. Gently fold egg whites into the batter. Turn into 3-
8” or two 9” round layer cake pans, greased and lined with waxed paper.
Bake in a 350 degree oven for 20 to 25 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pans for 5
minutes, and then turn out onto wire racks to cool thoroughly.
Spread frosting between layers and on the top and sides of the cake.
Pour Chocolate Shadow over the top, allowing some to drizzle down the
sides of the cake.
Golden Butter Cream Frosting
Beat together thoroughly ¾ cup of softened butter and 3 egg yokes.
Gradually add 2 ¼ cup confectioner’s sugar, beating until smooth.
Chocolate Shadow
Melt half a 6-oz. package (1 cup) of semisweet chocolate chips.
Add 3 to 4 tablespoons of warm water, or enough to make the mixture thin
enough to pour.
Notes: I do sift the cake flour, but I don’t bother to sift the
salt and baking powder in with it. I just add them at the same
time. I do not put the egg yolks into the frosting. I just
put in a couple tablespoons of milk. If you do put in the raw egg
yolk, be sure to refrigerate the cake. Make the Chocolate Shadow
before the buttercream frosting and let it be cooling. If you pour
it on while it is still warm, it will melt the frosting and you will
have a real mess!
PETITE
CHOCOLATE/BERRY PASTRIES
6 servings Prep: 25 minutes
Chill: 4 to 6 hours
Bake: 6 minutes
1 package pie crust mix (for 2 crusts)
1/4 cup packed brown sugar
1/3 cup chocolate-flavored syrup
1-1/4 cup whipping cream
1/3 cup granulated sugar
3/4 cup dairy sour cream
2 tablespoons orange liqueur
1-1/2 cups raspberries, blackberries, blueberries, or sliced
strawberries
Orange peel curls (optional)
Powdered sugar (optional)
Directions
1. In a large mixing bowl combine pie crust mix and brown sugar; add
syrup. Stir together until mixture forms a ball. On a lightly floured
surface, roll dough to 1/8 inch thick. Using a 3-inch cookie or biscuit
cutter, cut into rounds. Reroll trimmings as necessary to make 30 pastry
rounds. Transfer rounds to an ungreased baking sheet. Bake in a 400
degree F oven about 6 minutes or until set. Transfer to a wire rack and
cool completely.*
2. In a chilled large mixing bowl combine the whipping cream and
granulated sugar. Beat with chilled beaters of an electric mixer on
medium speed until soft peaks form (tips curl). Fold in sour cream.
Spoon whipped cream mixture into a self-sealing plastic bag; seal bag.
Carefully cut a small hole in one corner of the bag.
3. To assemble, pipe about 3 tablespoons of the whipped cream mixture
onto a pastry round. Repeat layers. Place a third pastry round on top.
Repeat to make a total of 6 stacks.* Cover stacks and remaining whipped
cream mixture with plastic wrap; chill for 4 to 6 hours. (Chilling
softens the pastry, making it easier to eat.)
4. To serve, drizzle liqueur over berries; toss gently. Top stacks with
remaining whipped cream mixture. Spoon some of the berries on top of
each serving. If desired, garnish with orange peel curls and dust with
powdered sugar. Makes 6 servings.
*Note: Wrap and freeze any remaining pastry rounds for up to 6 months.
Thaw at room temperature to serve.
Apple Strudel
Serves: 6
Ingredients:
1/2 of a 17.3 oz. pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1
sheet)
1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
Confectioners' sugar (optional)
Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until
it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking
sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and
cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet
into a 16x12-inch rectangle. With the short side facing you, spoon the
apple mixture onto the bottom half of the pastry to within 1 inch of the
edges. Starting at the short side closest to you, roll up like a jelly
roll. Place seam-side down on the baking sheet. Tuck ends under to seal.
Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart
on the top.
3. Bake for 35 minutes or until golden. Cool on the baking sheet on a
wire rack for 30 minutes. Slice and serve warm. Sprinkle with
confectioners' sugar, if desired.
SCOTCH CHOCOLATE
CAKE
Sift together 2 c. flour and 2 c. sugar. Mix 1 stick oleo,
1/2 c. Crisco, 4 TBSP. cocoa and 1 c. water, bring to a boil. Pour
over flour and sugar. Add 1/2 c. buttermilk, 1 tsp. soda, 1 tsp.
cinnamon, 1 tsp. vanilla and 2 eggs. Stir mixture together.
Bake 35 minutes at 350 degrees in a greased and floured pan.
Icing (Begin 5 minutes before cake is done:
Melt 1 stick oleo, 4 TBSPS. cocoa and 6 TBSPS. milk, bring to a boil.
Remove from heat. Add one box of powdered sugar and 1 tsp. of
vanilla, mix well. Add 1 c. pecans, and if desired 1 c. of angle
flaked coconut. Pour over cake while still hot.
OREO & FUDGE ICE
CREAM CAKE
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping;
stir with wire whisk until well blended. Add dry pudding mix; stir 2
min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long
piece of foil; top with half of the whipped topping mixture. Repeat
layers. Top with remaining 4 ice cream sandwiches. Frost top and sides
of dessert with remaining whipped topping. Bring up foil sides. Double
fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in
freezer.
Note
The consistency of fudge topping can vary depending on what brand you
purchase. If your fudge topping mixture is too thick to spread easily,
stir in 1/4 cup milk.
Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.
SQUAREGASMS
1/2 cup brown sugar
1/2 cup butter
1 1/2 cups flour
Cream butter and sugar and blend in flour. Press into pan and bake at
325
for 30 minutes.
1 can eagle brand condensed milk
1/2 cup butter
2 tbsp corn syrup
Cook over med-low heat for 5 mins or until bubbly. Remove from heat and
add
1 tsp of vanilla, stir well. Pour over base and cook for an additional
25-30
minutes. Sprinkle with chocolate chips and let cool before cutting.
Chocolate Turtle Cake
 Ingredients:
1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 12oz jar Carmel Ice Cream Topping (Suggested: Smucers®)
1 1/4 cup finely chopped pecans, divided
1 12oz bag mini semisweet chocolate chips
1 can chocolate icing
1. Heat oven to 350 degrees F. Grease &
flour* (or lightly spray with cooking spray) bottom only of 13x9x2 rectangular
pan. *Instead of Flour, dust bottom of pan with the cake mix
2. With an electric mixer, beat cake mix, water, oil and eggs on low speed for
30 seconds, then on medium speed for about 2 minute, scraping bowl as needed (do
not overbeat). Pour half of the batter into pan. Bake 20 minutes.
3. Remove lid from jar of carmel; heat in the microwave for about 30 seconds.
Remove baked 1/2 of cake from oven and pour about 1/2 to 3/4 of jar of hot
carmel over the cake. Tilt pan so carmel is evenly distributed over the
layer. Sprinkle about 1 cup of chopped pecans in an even layer over the
carmel. Sprinkle 1/2-3/4 of the bag of mini chocolate chips evenly over
the carmel. Carefully pour remaining cake batter over chocolate chips.
Do no stir or disturb layers of carmel/pecans/chocolate chips while evenly
distributing remaining batter.
4. Bake 30 minutes. Cool completely,
about 1 hour. Frost with Chocolate icing of choice. Sprinkle remaining
pecans and chocolate chips over top, and drizzle with some of the remaining
carmel.
Makes 20 servings
MAGNOLIA BAKERY VANILLA CUPCAKES
The World-Famous NYC Bakery... as seen on Sex in the City and
Seinfeld!
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter -- (2 sticks) softened
2 cups sugar
4 large eggs -- at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream -- recipe follows
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
*For MINI-CUPCAKES, fill lined mini-cupcake tin with 1/2 TBL batter. Bake
about 15 min or until cake tester comes out clean.
Vanilla Buttercream:
1 cup unsalted butter -- (2 sticks) softened
6 cups confectioners' sugar -- (6 to 8)
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
This recipe was taken from More
From Magnolia: Recipes from the World-Famous Bakery and Magnolia's Home Kitchen
ICE CREAM SANDWICHES DESSERT
*was so simple, pretty and delicious.
12 rectangular ice cream sandwiches (unwrapped)
Caramel ice cream topping
Magic Shell Chocolate topping
Cool Whip
On a flat serving plate place 4 of the sandwiches (flat
with sides touching). Drizzle some
caramel and Magic Shell over them all then coat tops with Cool Whip.
Add a second layer of ice cream sandwiches and repeat with toppings and
Cool Whip, then place remaining 4 sandwiches and talking to form the 3rd
layer. (You will need to be working quickly at this point)
Frost the whole thing with Cool Whip (hers resembled a baked Alaska) then
decoratively squeeze some Magic Shell chocolate on the top. Freeze (minimum of 3
hours). Helpful hint: Caramel that
is chilled to thicken it a bit makes spreading of Cool Whip easier.
When it is to be served, cut slices and you will see
all this lovely layering which is guaranteed to amaze and impress.
You may decide whether or not to divulge you started with store-bought
ice cream sandwiches.
Enjoy
OREO Truffles
*makes about 3 ½ dozen
1 package (1 lb. 2 oz.) Oreo Cookies
1 package (8 oz.) softened cream cheese
2 packages (8 oz. each) Semi-Sweet Chocolate, melted
(I strongly suggest you add 1 Tblsp shortening to melted chocolate to thin it slightly)
1. Crush 9 cookies to fine crumbs in food processor; set aside,
2. Crush remaining 36 cookies to fine crumbs and place in mixing bowl.
3. Add softened cream cheese and mix until well blended.
4. Shape into balls (approx. 42) about 1” in diameter. Chill for 1 hour.
5. Dip balls in chocolate, using forks to roll for full coverage. Place on wax paper and sprinkle with reserved cookie crumbs.
6. Chill 1 hour. While they last, store covered in the refrigerator.
*Tip: Mix cream cheese and Oreo cookie crumbs in food processor, adding crumbs in 3 parts and pulsing between each addition
Cherry-Pineapple
Cobbler
Ingredients:
1 (20 oz.) can crushed pineapple with juice, undrained
1 (21 oz.) can cherry pie filling
1 pkg. (18oz.) yellow cake mix
1 cup chopped pecans or walnuts (optional)
1/2 cup (1 stick) butter or margarine, cut into thin slices
Instructions:
Preheat oven to 350ºF.
Use a 13x9-inch pan.
Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Sprinkle
cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Lay butter
slices evenly over top.
Bake 50 minutes or until top is lightly browned. Serve warm or at room
temperature.
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