Peanut Butter Cup Brownies

Ingredients

* 2 sticks unsalted butter, plus more for the pan
* 8 ounces bittersweet chocolate, chopped
* 4 large eggs
* 3 cups sugar
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* kosher salt
* 8 large peanut butter cups, cut into pieces

Directions

1. Heat oven to 400° F.
2. Melt the butter and chocolate in a pan over low heat.
3. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes

Chocolate Caramel Candy Corn Infused Crunkcakes

Recipe adapted from Cupcakes by Martha Stewart and Yum Sugar

Makes about 24 cupcakes

INGREDIENTS

For chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 cups sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water (I used 1/2 cup instead)

For candy corn vodka swiss meringue buttercream*
5 large egg whites
1 cup + 2 tbsp sugar
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
2-3 tsp of candy corn vodka, to taste (see recipe below)

* SMBC recipe makes a good amount. You could probably 1/2 the recipe if you use it sparingly for each cupcake but I’m a frosting whore so I like having more vs less.

For candy corn infused vodka
1/3 cup candy corn
1 cup vodka (I used Absolut vodka)

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.

Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make candy corn vodka—
Combine candy corn and vodka in an airtight container for at least 3 hours, then strain. Discard any candy corn chunks.

To make buttercream—
Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand fitted with whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes. Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add candy corn vodka, and beat just until combined.

Switch to the paddle attachment, and beat on the low to eliminate any air pockets, about 5 minutes.

To assemble cupcakes—
Using a Wilton 1M (or favorite star tip), pipe buttercream on each cupcake. Top with a caramel candy corn.

Chocolate, Pumpkin Cupcakes with Toasted Meringue Frosting

These recipes work well for doing a two layered cupcake. One is mixed with an electric mixer and the other by hand. I can’t stress enough that you should pre-measure all ingredients and have them ready to go. Y
Chocolate Cupcakes

100 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup plus 2 tablespoons sugar
4 eggs
1/2 cup plus 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
3/4 teaspoon baking powder
1/8 teaspoon salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
Pumpkin Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs, and pumpkin puree.
3. Add dry ingredients to the wet and whisk until smooth.

Meringue Frosting

5 egg whites
1-1/4 cups sugar

1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.
Baking and Assembly
1. Preheat your oven to 375 degrees.
2. Scoop chocolate batter to fill cupcake cups 1/3 full.
3. Cover with the pumpkin batter up to 2/3 full.
4. Transfer to the oven, turn the oven down to 350 F, and bake for ~22-25 minutes or until a toothpick comes out clean.
5. Remove from the oven and allow to cool on a baking rack.
6. Once fully cooled, frost with meringue frosting and toast with a blow torch. Toasting is optional.
7. Top with candy corn, candy pumpkin, or whatever you wish.

Green Tea-Chocolate Steamed Cupcakes

Makes about 9 "" cups


250 gram all-purpose flour

1/2 teaspoon baking powder

225 gram granulated sugar

2 large eggs

150 cc coconut milk

1/2 Tablespoon emulsifier

1 Tablespoon green tea powder

2 Tablespoons cocoa powder



Sift together the flour and baking powder in a medium bowl. Set aside. Prepare individual "bolu kukus" cups by lining them with parchment paper.

With an electric mixer, cream together sugar and eggs until batter is ribbony and pale in color, about 5 minutes. Add the emulsifier and cream until almost white in color and very thick. Add flour and coconut milk alternately.

Divide the batter into two batches, one-third will be mixed with green tea powder and two-third will be mixed with cocoa powder. Using rubber spatula, mix these powder separately in two bowls until well combined.

Prepare a steamer, filling it with water and have ready a towel to cover the inside to the steamer lid. Heat the steamer in high heat until the water boils very rapidly. Keep it in medium heat while you fill the cups with batters.

Using a big ice cream scooper for the cocoa batter, drop a scoop into the cup, filling until about three-quarter high. Using a small ice cream scooper or a tablespoon for the green tea batter, drop a scoop or a tablespoon of batter on top of the chocolate batter. Tap the cup to the surface to let the batter settle. Do the same for the rest.

Place all the cups inside the steamer, line the top with towel and close the lid carefully. Increase the heat again to high and once the water return to boil, set the timer for 10 minutes. At the end of the timer, open the lid carefully while holding the towel altogether. Makes sure the water drops don’t come into contact with the cakes. Turn off the heat and cool the cakes in a wire rack.

Pumpkin-Spice Cheesecake Brownies

Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving. Keep refrigerate

Dulce De Leche Pumpkin Cupcakes

Pumpkin Cupcakes
Adapted from Martha Stewart
Makes 12 cupcakes

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

Method
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Once cooled, using the cone method, fill each cupcake with a dollop of dulce de leche and frost with dulce de leche buttercream. If desired, decorate cupcake with spiderweb design using 3 tablespoons chocolate chips melted together with 1/4 teaspoon shortening.

Dulce De Leche
Adapted from Recipe Girl
Makes just enough to fill cupcakes and use in frosting

Ingredients
1 can sweetened condensed milk (any size)
boiling water

Method
Preheat oven to 425 degrees F.

Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

Place in oven and bake for 1 hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramelly color, it’s done. If it doesn’t quite look thick enough or dark enough, cover it up and bake it a little longer (mine took 75 minutes).

When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

Dulce De Leche Buttercream
Adapted from Joy The Baker
Makes enough to generously frost 12 cupcakes

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 tablespoons heavy cream
1/2 teaspoon vanilla
2 cups powdered sugar
pinch of salt
1/4 cup + 2 tablespoons prepared dulce de leche

Method
Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

Creamy Pumpkin Rice Pudding

* 2/3 cup water
* 1/3 cup uncooked long grain rice
* 3 eggs, lightly beaten
* 1 cup milk
* 2/3 cup Pumpkin Puree, or canned pumpkin
* 1/3 cup packed brown sugar
* 1 tsp. pumpkin pie spice
* 1 tsp. vanilla
* 1/4 tsp. salt
* 3/4 cup dried cranberries or raisins
* 1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
* 1/2 cup coarsely chopped walnuts, toasted
* 2 Tbsp. honey

Directions

1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.

5. To store, cover and refrigerate up to 24 hours.

Stabilized Whipped Cream Frosting

I like using this frosting for tiramisu, fresh fruit cake and any other dessert that uses whipped cream.

4 Tbsp. water
1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)
2 cups whipping cream, cold
1 8-ounce tub whipped cream cheese, room temperature *
1/2 cup granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
*you can use regular cream cheese as a substitute; just whip it up before using it to prevent lumps.
In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.
Combine the whipped cream cheese, whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks.

Cream Cheese Frosting

this is perfect for red velvet cake, carrot cake, even chocolate cake

8 oz. bar cream cheese, cold
1/2 cup butter (1 stick), softened to room temperature
1 tsp vanilla extract
1 tsp lemon extract (optional)
3 1/2 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Chocolate Buttercream Frosting

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
4 cups powdered sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk
Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Hybrid Buttercream Frosting

1 cup butter, softened to room temperature
2 cups powdered sugar
2 tsp vanilla extract
1/2 cup warm milk
1/4 cup cold whipping cream

Beat the butter, powdered sugar and vanilla extract at low speed until combined. Slowly add the warm milk. It will separate at first, but don't worry - give it a few minutes and it will start coming back together. Increase the speed a little to whip it up a bit. Slowly pour in the cold whipping cream. Whip for a few more minutes and it should start to look smooth. It may curdle or separate again when you pour in the whipping cream, but give it some time and it will smooth out again.

Mexican Hot Chocolate Truffles

makes about 60 truffles


truffle filling:
16 oz. semi-sweet or bittersweet chocolate chips
1 cup heavy cream
4 Tbs. butter
1 oz. honey
2 tsp. ground cinnamon
1 tsp. ground cayenne pepper *
1/4 tsp. almond extract
1/2 tsp. vanilla extract

coating chocolate:
1 cup semi-sweet or bittersweet chocolate chips
2 tsp. vegetable shortening

ground cayenne pepper
ground cinnamon

*For a little kick , start with 1/4 teaspoon of cayenne pepper and see if that's enough. If you really want to knock your socks off, add 2 teaspoons or more.

For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Sprinkle cayenne pepper and cinnamon on top before the chocolate sets up.

You can store the truffles in an airtight container in the refrigerator.

Tibok-Tibok (coconut milk pudding)

For dairy-free alternative, you can replace the whole milk with coconut milk, rice milk, goat milk or soy milk.

latik:
3 1/2 cups canned coconut milk*

toasted coconut:
1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)

pudding:
3 1/2 cups canned coconut milk *
3 1/2 cups whole milk
1 cup sugar
1 cup cornstarch
1 tablespoon of lime peel
1/2 tsp salt

* for best results, try to find canned coconut milk that has "first pressing" written on the label

For the latik:

In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown. Remove from heat immediately and pour into small bowl.

NOTE: some canned coconut milk are very lean, so if your coconut milk starts thickening and there's not much oil coming out, add a tablespoon of coconut oil or vegetable oil to allow the milk solids to turn golden brown.

For the toasted coconut:

Preheat the oven to 350 degrees F. Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat. Heat for 3 to 5 minutes or until golden brown.

For the pudding:

Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside. In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Bring to a boil, remove lime peel and then lower heat to a simmer. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly. Pour into the saucepan and stir constantly until the pudding starts to thicken. Let the pudding cook for a few more minutes. The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan. Let cool completely before cutting into servings

Salted Caramels

Salted Caramels


1 cup butter
2 1/4 cups brown sugar
2 cups half-and-half or light cream
1 cup light corn syrup
1 tsp. sea salt
1 tsp. vanilla extract

sea salt

Grease and line an 8x8 square pan with parchment paper or aluminum foil. Leave enough parchment paper or aluminum foil outside the pan so the caramel can be lifted out later. Set aside.
In a 3-quart saucepan, melt butter on low heat. Add brown sugar, heavy cream, corn syrup and sea salt. Cook over medium-high heat, stirring until it reaches a boil. Lower the heat to medium and attach a candy thermometer to the pan. Keep cooking and stirring until it reaches 248 degrees F (firm ball stage). Remove the candy thermometer and remove from heat. Stir in the vanilla extract and immediately pour into the prepared pan. Sprinkle sea salt over the caramel. Let the caramel cool completely, then lift it out of the pan. Cut into 1-inch squares. Makes about 64 caramel candies.

UPDATE: I tried the shortcut version a couple of days ago and it tasted just as good as the regular version. By replacing the cream with a 14-ounce can of sweetened condensed milk, it shortened the cooking time to about 15 - 20 minutes.

Champagne Truffles

makes about 60 truffles

truffle filling:
3 1/2 cups semi-sweet chocolate chips
1/4 cup butter
3/4 cup champagne (I use Moet et Chandon White Star NV)
1/4 cup honey
1/4 cup liqueur (I use Grand Marnier)

coating:
1 to 2 cups3 to 4 cups powdered sugar
semi-sweet or bittersweet chocolate chips

NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother texture that works great for truffles.

For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating: Sift half of the powdered sugar on a cookie sheet and keep the other half in the sifter. Set aside. Melt chocolate chips in a double boiler; stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and the cookie sheet with powdered sugar on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the powdered sugar on your right. Sift more powdered sugar over the truffles and let the coating chocolate set before transferring the truffles.
You can store the truffles in an airtight container in the refrigerator.

Coconut Gelato

I used the can stuff and in milk in the coconut milk in the carton.. you don't have to use the stuff in the carton since I know its hard to come by. Just use cows milk




opps i made a little mess

yummy toasted coconut.. I also put toasted coconut in Scott's yogurt.
href="http://2.bp.blogspot.com/_t5A-nHlkqLk/Srvo2AvA-AI/AAAAAAAAASI/orTk9C-cw-0/s1600-h/ic7.jpg">

This is now the number one requested dessert in our family
Ingredients

* 1 cup milk
* 1 (14 ounce) can coconut milk
* 1/2 cup sugar
* 5 egg yolks
* 1/2 teaspoon salt

Directions

Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.

Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.

Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.

Take off the heat and strain the mix into a large bowl.

Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.

10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.

Process according to your ice cream maker.
* I also toasted some coconut and put in about a cup at the very very end of the ice cream maker cycle.. also if you can find coconut milk (not the canned stuff) at whole foods near the cows milk (its in a 1/2 gallon container looks just like cows milk) it's a great substitute for the cows milk and it gives it even more coconut flavor!

peach puzzle pie

for my dear sister in law who loves peaches
Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.

Peaches and Syrup
7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk

1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.

photo 1

photo2

photo 3

Strawberry Cream Cheese Pound Cake

this recipe i found on bakerella
I'll post my own photos soon. (just wanted to post this now before i lost it)
Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 350 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.

Stir in 2-cups strawberries for each loaf if desired.
Bake for about 60 minutes or until done.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake.
Store in the refrigerator.

Grandmom's Irish potato candy

1 pound XXX sugar (xxx is confectioner or powder sugar)
1/4 pound butter softened
1 tsp vanilla
1 tsp vanilla
1 tsp milk
1/2 - 1 cup coconut
cinnamon
sift sugar. mix well with the butter, vanilla and milk. knead with hands until smooth. add coconut, and more milk if needed. Shape to look like tiny sweet potatoes. Roll into cinnamon

Irish Potato Candy Mine

8 oz. cream cheese, soften at room temperature
2 lb. 10X sugar
1 tbsp. milk
1 tsp. vanilla
7 oz. bag coconut
Cinnamon

Cream cheese until fluffy. Add milk and vanilla. Mix using a fork. Work 1 pound of 10X sugar at a time into cheese mixture. Add coconut. Roll into small balls. In a little plastic bag put in cinnamon. Shake until covered. Add about six balls at a time.

Greek Tiramisu (ladyfingers)

6 egg yolks 1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 oz) packages lady fingers
1/3 cup coffee flavored liqueur
1 tsp unsweetened cocoa powder, for dusting
1 (1oz) square semisweet chocolate
combine egg yolks and sugar in the top of the double boiler, over boiling water. Reduce heat to low, and cook for about 10 min, stirring constantly. Remove from heat and ship yolks until think and lemon colored.
Add mascarpone to whipped yolks. beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Spilt the lady fingers in half, and line the bottom and sides of the large glass blow. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. repeat ladyfingers, coffee liqueur and filling layers. garnish with cocoa and chocolate curls.
Refrigerate several hours of over night

pineapple upside-down cake

Hope you guys like this one Angela
20 oz sliced pineapple
1/4 cup butter
2/3 light brown sugar, firmly packed
1 1/2 cups sifted all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup shorting
3/4 cup milk
1 egg
preheat oven to 350. drain pineapple and reserve 2 TBLS of syrup. melt butter in 10 in heavy skillet with over proof handle over lover heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange drained pineapple on sugar mixture in skillet. In medium blow sift flour with sugar, baking powder and salt. Add shortening and milk. Beat 2 min at medium speed with electric mixer. Add egg and reserved pineapple syrup, beat 2 min longer. Pour cake batter over pineapple in skillet. Bake about 45 min. Cool for 5 min. Loosen cake from edge of skillet, cover with serving plate and invert onto plate.

White Chocolate Macadamia Nut Blondies

from Erin’s Food Files

1/2 pound (1 cup) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped
Turbinado sugar (for garnish/sprinkling – optional)

1. Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using.
2. Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract (if you’re using it), until incorporated into the batter.
3. Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed (don’t over-beat!). Either by hand (literally) or with a big spoon or spatula, fold the nuts and chips into the dough.
4. Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in (this is what I did) and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden (this may even take 40 minutes, so just keep an eye on them!). Allow to cool completely in the pan before cutting. Store in an air-tight container.

Lemon Cake

This recipe was "stolen" from Ya Ya Cindy. This is her son's favorite cake. If I don't add it here I'll end up forgetting where it is ;)

Ingredients:

1pkg lemon cake mix
1pkg instant lemon pudding
4 eggs
3/4 cup oil
1/4 cup lemon juice
1/2 cup water

Directions:

1. Preheat oven to 350. Grease cake pan. (I use a bundt pan. But, have prepared in a 9 x 13 pan as well.)

2. Place the cake ingredients into your mixer. Mix on cake setting for approximately two minutes. I watch the color of the mixture. When it turns a creamy yellow color, I know it's done.

3. Turn cake mixture into greased pan. Bake for 45 minutes. Test for doneness. (If you use a different type of pan, refer to baking directions on cake mix box.)

4. Let cool in bundt pan for about 15 minutes. Use a knife to release sides of center of cake. Turn out onto cake plate.

5. Pierce top of cake several times with a fork, or skewar. Pour glaze (recipe to follow) over top of cake.

Glaze Ingredients:

Powdered Sugar
Lemon Juice

I usually use about 1 pound of powdered sugar, and add just enough lemon juice to make a very thick glaze. Since you will be glazing the cake while it is still warm, if you make the glaze to runny, it will slide off the cake.

Kentucky Butter Cake

For the cake:

3 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. unsalted butter, softened
2 tsp. vanilla extract
4 eggs



For the butter sauce:

3/4 c. granulated sugar
1/3 c. unsalted butter
3 Tbsp. water
1 -2 tsp. vanilla extract
powdered sugar, for garnish



Preheat the oven to 325. Spray a Bundt or tube pan with cake release.Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into pan. Bake for 55 - 70 minutes, until toothpick inserted in center comes out clean. In small saucepan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 - 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes. Just before serving sprinkle with powdered sugar.

Girl Scout Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Cream Cheese Cookies

½ cup cream cheese, soft
½ cup butter, soft
1 cup sugar
1 egg
¼ tsp salt
¼ tsp baking powder
1 cup all purpose flour

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt.
Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture.
Drop by rounded tablespoonfuls onto prepared baking sheet.
Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown.
Makes about 3 dozen.

Red Velvet Cake Sandwich Cookies

1 1/3 cups all purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup unsweetened applesauce
1 tbsp buttermilk
1 cup sugar
1/4 cup butter, room temperature
1 tsp vanilla extract
2 large egg whites
1/2 tsp red food coloring (more, if necessary)

Preheat oven to 375F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, then set aside.
In a large bowl, cream together the butter and sugar until fluffy, then beat in the egg whites, followed by the applesauce, buttermilk, vanilla extract and red food coloring. Add additional coloring, if needed, to reach desired color. Keep in mind that the color will dim slightly with baking, but I try to shoot for a burgundy/brown color. Stir in flour mixture until batter is smooth and no streaks of flour remain.
Drop batter two tablespoonfuls at a time onto the prepared baking sheet, forming 2-inch in diameter rounds.
Bake for 10 minutes, until set but not browned. Cookies should spring back when lightly touched, like a cake.
Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely

Makes about 40 cookies.

Mascarpone Cream Cheese Filling
4 oz mascarpone cheese, room temperature
4 oz cream cheese, room temperature
2 tsp vanilla extract (vanilla paste is even better)
1 tbsp milk
1 1/2 cups confectioners’ sugar

Beat together mascarpone and cream cheese until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is very smooth and thick, but not stiff. Add more confectioners sugar, if necessary.
Spread filling between pairs of cooled cookies.
Makes about 20 sandwich cookies.

Girl Scout Do-si-dos a.k.a. Peanut Butter Sandwich Cookies

Cookies
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)



Filling
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar

Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.

Makes about 48 sandwich cookies.

Note: Use unsalted butter with this recipe, as different brands of peanut butter can vary hugely in salt content and it’s possible you’ll end up with a too-salty cookie with the salted butter, salted peanut butter and added salt. If you must use salted butter and are using brand of peanut butter that seems a bit salty, you can always reduce or eliminate the added salt. Personally, I like the salty sweet combination with peanut butter, but it’s only fair for me to give a little warning just in case!

Girl Scout Caramel de-Lites

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Girl Scout Peanut Butter Patties

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Mocha Sandwich Cookies

2 cups all purpose flour
1/4 cup cornstarch
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
3/4 cup butter, room temperature
1/4 cup milk (any kind)
1 tbsp instant coffee or espresso
1/2 tsp vanilla extract

In a medium bowl, sift together flour, cornstarch, cocoa powder, salt and baking soda.
In a large bowl, cream together sugar and butter until fluffy. Blend in half of the flour mixture. Dissolve the instant coffee in the milk, then add milk mixture and vanilla extract to the bowl. Blend in remaining flour mixture, mixing only until no streaks of flour remain visible.
Drop dough onto a large sheet of wax paper and shape into a log 1 1/2 to 2-inches in diameter. Roll tightly to seal. Freeze dough for at least 1-2 hours, until very firm.

Preheat oven to 375F. Line a baking sheet with parchment paper.
Using a sharp knife, slice frozen dough into rounds no more than 1/4-inch thick and place on baking sheet.
Bake for 12-14 minutes, or until cookies are set around the edges. Thicker cookies will need slightly more time in the oven than thinner cookies.
Cool completely on a wire rack.

Mocha Filling
1/4 cup butter, softened
1 tbsp cocoa powder
2 tbsp milk
2 tsp instant coffee or espresso
1 1/2-2 cups confectioners’ sugar

In a medium bowl, combine butter, cocoa powder, milk, instant coffee and 1 cup confectioners’ sugar. Beat at medium-high speed until smooth, then add in remaining confectioners’ sugar until filling is thick and fluffy, but still easy to spread.
Spread about 2-3 tsp between each pair of cookies to fill.

Makes about 2 1/2 dozen sandwich cookies (4 1/2-5 dozen unfilled cookies

coconut pound cake

4 Eggs
2 Cups all purpose flour
½ Cup melted butter
½ Cup coconut milk
¼ Cup fresh or frozen unsweeted, shredded coconut.
1½ Cup sugar
2 Tablespoons pure vanilla
½ Teaspoon baking powder
¼ Teaspoon salt


Directions
Preheat oven at 325 degrees.
In a mixing bowl, creamed butter and sugar together.
Add egg, one at a time with butter sugar. Mix well.
Add vanilla, baking powder, salt and coconut milk.
Blended all purpose flour and shredded coconut.
Greased cake pan with cooking oil and sprinkles some flour at the bottom of cake pan.
Pour the cake batter in to the cake pan.
Bake for 1 ½ hour.
Removed from the oven, wait till cake cool off before take it out the cake pan.

Almond Cookies

1 cup shortening
3/4 cup sugar
2 eggs
1 tablespoon almond extract
2-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blanched almond halves
1 egg beaten
Directions
In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.

Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.

Black & White Chocolate Cheesecake

For the crust

2 cups graham cracker crumbs
6 tbsp butter, melted
1 tbsp sugar

For the cake

4 8oz cream cheese
1 cup sugar
1/2 tsp salt
2 tsp vanila extract
4 large eggs, room temperature
1 cup sour cream
3.5 oz dark chocolate, melted
5 oz white chocolate, melted

1. Butter a 9″ spring sided cake tin (sides should be 2 3/4″ high). Double wrap the outside of the springform pan with aluminum foil.

2. Combine the digestive biscuit crumbs, the sugar and salt together in a large bowl and then add the melted butter, mix until thoroughly combined.

3. Add the moistened crumbs to the spring sided tin and create an even layer across the base of the tin and approximately half way up the sides of the tin.

4. Place the tin into the freezer to allow the crust to begin to set and turn on the oven to preheat at 340. Once the oven is heated, place the tin on the center shelf and allow to prebake for 10 minutes. After the crust has prebaked remove from the over and set aside to cool whilst making the cheesecake batter.

5. Beat cream cheese at medium speed until smooth. Add in sugar and salt, and continue to beat until mixture is light and creamy.

6. Add in vanilla extract. Then add in the eggs, one at a time, beating for about 1 minute after each addition.

7. Pour 1/3 of the batter into the dark chocolate mixture. Add the remaining batter into the melted white chocolate. Mix both quickly until combined.

8. Pour 1/3 of the white chocolate batter into the cooled springform pan. Add in dollops of the dark chocolate batter at random spots. Pour in the remaining white chocolate batter. Drop in the rest of the dark chocolate batter. Take a fork or a knife and swirl the batter gently.

9. Put the springform pan on to the roasting pan in the oven. Pour enough boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

10. Bake the cheesecake for about 1 hour and 30 minutes. Turn off the oven and prop open the oven door slightly. Leave the cake in the oven for half and hour or so. Take down and let it cool completely before refrigerating for at least 4 hours.

Real Danish Butter Cookies

2 cups all-purpose flour
½ tsp. baking soda
1 cup unsalted butter, softened

½ cup granulated sugar
1 large egg, beaten
3 to 4 Tbsp. sanding or other coarse-grain sugar

1. Set racks in the upper and lower thirds of the oven, and preheat to 350F. Line 2 large baking sheets with parchment.

2. In a medium bowl, whisk together the flour and baking soda.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Then add the sugar and beat briefly to combine. Add the flour mixture, and beat on low speed until just combined. The dough will appear crumbly, but if you squeeze a bit in your hand, it will cohere. Divide the dough in half.

4. Roll each half between large sheets of plastic wrap into a rectangle approximately 10 by 15 inches, about 1/8 inch thick. Transfer, still in plastic wrap, to a baking sheet, and refrigerate until firm, about 30 minutes. Then remove the top layer of plastic wrap and cut into desired shapes.

5. Brush the tops of the cookies very lightly with the beaten egg, and then sprinkle with sanding sugar. Bake the cookies, 2 sheets at a time, switching positions of the pans halfway through baking, until they are very pale golden, 15 - 18 minutes, depending on size. Cool on the baking sheets for 5 minutes; then carefully slide the cookies, still on the parchment, onto wire racks. Cool completely. Make more cookies with the remaining dough, baking on cooled, freshly lined baking sheets. Makes about 35 cookies.

Cream Cheese Marbled Brownies

from Smitten Kitchen

For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
3 tablespoons sugar
1 large egg
1 tablespoon all purpose flour

For brownies
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
10 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 cups sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325F. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 3 tablespoons of sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes, watching carefully for overcooking. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature for up to 3 days

peanut better rice crispy bars

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups crisp rice cereal

Melt corn syrup and sugar together in saucepan, over low heat, until bubbling. Remove from heat. Add peanut butter and rice cereal. Spread into a greased 9 x 13 pann.

1 6 oz. package butterscotch chips
1 6 oz. package chocolate chips

Melt both packages of chips together in a pan over low heat. Spread the butterscotch chocolate mixture on top of the first mixture. When icing cools, cut into bars.

Chocolate Dipped Almond Cookies

2 sticks unsalted butter
2/3 cup sugar
1 large egg yolk
1 t. vanilla extract
2 cups sifted all purpose flour
1/4 t. salt
1 1/3 cups finely chopped blanched almonds

FOR DECORATION:

6 oz. semisweet chocolate
3 T. unsalted butter
1 T. hot water
Chopped almonds for garnish

Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then the flour, salt, and finely chopped almonds, mixing well.

Shape the dough into 2 rolls, each 1 1/2" in diameter. Wrap rolls and refrigerate until firm, about 2 hours.

Preheat the oven to 350 and line baking sheets with parchment paper.

With a sharp knife, cut the dough into 1/4" slices. Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned. Cool on a rack.

In the top of a double boiler melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip and edge of each cookie into the chocolate, then sprinkle with the chopped almonds. Cool on a rack until the chocolate hardens.

easy monkey bread

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)


Preheat oven to 350 Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts , arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


Preheat oven to 350 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Chocolate pound cake

not my photo

I love pound cake. And this was a nice new twist for me

1 1/2 cups all purpose flour

1/2 cup cake flour

1 cup cocoa powder

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2cups unsalted butter, softened

2 1/2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour.

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

Beat butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert onto the rack and let it cool completely.

Dust with powdered sugar

black and white cookies

1 3/4 cups granulated sugar

1 cup unsalted butter (2 sticks), at room temperature

4 large eggs

1 1/2 cups milk

1/2 teaspoon vanilla extract

5 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 cups confectioners sugar

1/3 to 1/2 cup water

3 ounces very bitter or unsweetened chocolate

1 teaspoon light corn syrup.

1to 2 tablespoons unsweetened cocoa (optional)

About 2 dozen very large cookies

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray or line with parchment paper. In large mixing bowl, combine sugar and butter. Add eggs, milk and vanilla extract and mix until smooth.

In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.

Boil a cup of water in a small pot. Place confectioners sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Leave remaing boiling water on the stove.

Spread frosting on half of the flat side of each cookie. Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double-boiler). Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup. You might find the chocolate color to be a little lighter than the “black” of a black-and-white cookie. If so, add a tablespoon or so of cocoa.

Ice the remaining half of the cookies with the chocolate frosting.

donut muffin

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

1 lb. 11 oz. (6 cups) all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon

To make the muffins:

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish:

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

From Fine Cooking

the best chocolate chip cookies ever!

2 cups all-purpose flour , spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Butter Mochi

This is a Hawaiian recipe from my friend Jana.

ingredients:

1/2 c butter

2-1/2 c sugar

3 c milk

1 tsp vanilla

1 pkg (1lb)mochiko (sweet rice flour) you can find this in an oriental grocery store

1 tsp baking powder

5 eggs beaten

*1 c flaked coconut

Melt butter and let cool. Combine mochiko, sugar and baking powder. Combine remaining ingredients and stir into mochiko mixture, mix well *you can add the coconut on the mixture or use it as garnish. Pour into a 13x9x2 inch pan. Bake for 1 hour at 350, *after 30 minutes sprinkle on top the coconut as garnish and cook for the remaining 30 minutes. Cool and cut into squares and place on muffin cups.

Vanilla Fudge

from grandmom Fritz's recipe book

2 cups granulated sugar
1 /2 dairy sour cream
1/3 cup white corn syrup
2 TBLS butter
1/2 TBLS salt
2 tsp vanilla
1 cup nuts
Combine first five ingredients in a sauce pan. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over med heat. Remove from heat, let stand for 15 min. add vanilla and heat until mixture starts to lose its gloss. About 8 min. Add nuts. Pour into a greased pan, cool and cut into squares.
I haven't tried this one yet so let me know how it comes out

Buttery Cooky Aunt Louis

This recipe was in my grandmother Fritz's cookbook with the name Aunt Louis next to it. I made this so long ago that I forgot what they taste like.
1/2 lbs. butter
1 cup sugar
1/2 tsp. vanilla
3 1/4 cups sifted flour
2 eggs
cream butter add sugar and cream well. add eggs and vanilla you can use a mixer for this but stir in flour. use cookie press and bake in a hot over 400 degrees.
* mom mom doesn't say how long and it's been to long since I made them so just keep checking until they are done. Send me an email and let me know how long it takes so I can add it here.. and don't forget to send a photo so I can add that also :)

Oven-Fried Caramel Apple Pies

not my photo

INGREDIENTS
1 TBLS sugar (I like the large crystal sugar for topping sweets)
1/4tsp cinnamon
1can Refrigerated Biscuits
1 cup cinnamon and spice apple pie filling and topping )
4 tsp butter, melted

1 tsp caramel sauce (icecream topping) in each pie
DIRECTIONS
1. Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
2. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
3. Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Add 1 tsp of caramel sauce over apples. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
4. Bake at 375°F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.

Ginger Snaps

my favortie cookie! If you like spices like pumpkin pie or apple cider you will love this cookie.
Cream 3/4 cup shortening or butter and gradually beat in 1 cup brown sugar, firmly packed. Stir in 1 egg and 1/4 cup molasses and blend thoroughly. Sift 2 1/4 cups sifted flour with 2 teaspoons baking soda, 1 teaspoon each of cinnamon and ginger, 1/2 teaspoon cloves, and 1/4 teaspoon salt. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. Shape the dough into small balls and dip the tops in sugar. Arrange the balls at least 3 inches apart on a greased baking sheet and sprinkle each cookie with 2 or 3 drops of water. Bake the cookies at 375° F for about 10 to 12 minutes, or until they are firm.

Pumpkin Pie

I hope you enjoy it Jana

1 pie crust baked

pumpkin filling
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 15oz can of pumpkin (not pumpkin pie mix!)
1 can 12oz evaporated milk
2 eggs, beaten


Heat oven to 425
mix all filling ingredients by hand with wire whisk until well blended. pour into baked pie crust. Cover edge with strips of foil to prevent excessive browning.
Bake 15 min. reduce oven to 350 and bake 40-50 min or until knife comes out clean. remove foil the last 5 min of baking. cool for 30 min and refrigerate at least 2 hours. Top with whipped cream before serving

Peppermint Candy Cookies

the photo is of a Russian tea cake..i will post a photo when i get into a house and can make them. But this is what they will mostly look like

I use this recipe when I make these cookies at Christmas time. These are always a big hit

The cookie dough
1 c butter -- softened
1/2 c confectioner's sugar
1 ts vanilla
2 1/2 c flour, all-purpose
1/2 c walnuts -- chopped

candy mixture

1/4 lb peppermint candy -- crushed
1/2 c confectioner's sugar

The Filling
2 TB cream cheese -- softened
1 ts milk
1 drop of red food coloring
1/2 c confectioner's sugar
3 TB candy mixture -- see above

the cookie dough:
Cream the butter, sugar and vanilla together until fluffy. Add the flour and walnuts and blend to form dough. Wrap in plastic wrap and chill for 1 hour.

Candy mixture:

In a small bowl combine both ingredients. Set aside. Three tablespoons of this mixture is used in the filling and the remainder is used to garnish the cookies.

The filling:

In a bowl blend together the cream cheese, milk, food coloring and the conf. sugar until smooth. Blend in 3 T of the candy mixture.

Remove the dough from the refrigerator and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape around your thumb to make a little compartment in the middle. Place about 1/4 teaspoon of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat the process with the remaining dough and filling. Place the balls on a nonstick cookie sheet. Bake in a preheated 350 oven for 10-12 minutes. Do not brown. Remove cookies to a cooling rack. To garnish, roll the cooled cookies in the remaining candy mixture.

Recipe By : Frugal Gourmet's Christmas

Easy Orange Drop Doughnuts

Grandmom Fritz's recipe, I haven't made this one yet and I copied it just as she wrote it. So let me know if it comes out and send me a photo!
2 eggs
1/2 cups sugar
2 TBLS soft butter
2 cups flour half whole wheat
2 tsp baking powder
1/2 tsp salt
1/2 cup orange juice
2 TBLS grated orange rind
Beat eggs, beat in sugar, butter, flour, baking powder & salt together, stir into egg mixture alternately with orange juice and rind, heat oil to 375 degrees dip teaspoon in oil, turn to brown evenly. Lift from oil with slotted spoon, drain on paper, dust with XXXsugar or sugar and cinnamon makes 3 doz

Candy Bar Fudge

2 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
4 cups chopped candy (anything you want to use!)
1 tsp. vanilla
Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan, and butter the foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.Add candy and blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

coconut milk jello

1 can coconut milk
1 package gelatin (like Knox)
3.4 oz water
5 tsp sugar
1 tsp coconut extract
Soak the gelatin in water. Warm (but not boil) coconut milk. Dissolve sugar in it. Add coconut extract and combine with gelatin and water. Divide into 4 jello cups. Cool. Stir well. Refrigerate

Sesame Coconut Cookies

another yummy Martha recipe
1 pound (4 sticks) unsalted butter, room temperature

1 1/2 cups sugar

3 cups all-purpose flour

2 cups shredded sweetened coconut

1 cup sesame seeds

1/2 cup finely chopped pecans

1. Preheat oven to 300°. Line baking sheets with Silpats (French nonstick baking mats)( I used parchment paper).

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.

3. Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.

4. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

MY BIRTHDAY CAKE

just wanting to show off my birthday cake to my family :)

Chocolate Cheesecake Squares

Serving: Makes 9
Nonstick cooking spray
8 chocolate wafer cookies
1 (8 ounce) cream cheese
1 Cup sour cream
1/3 Cup unsweetened cocoa powder
2 Tablespoons cornstarch
3/4 Cup sugar
1 large whole egg
1/3 Cup semisweet chocolate chips
DirectionsPreheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

Ice Cream Sandwich

Cookies

Ice Cream

Put cookie into measuring cup place ice cream in the middle add cookie on top and push down, pop out and refreeze :)

Heavenly hash

recipe from my grandmother
shredded sweet coconut (1 cup)
canned pineapple crushed drained (20 oz)
canned mandarin orange slice drained ((10 oz)
sour cream (1/2 cup)
little marshmallows (2 cups)
mixed all together
yup this is the whole recipe my grandmother had written down. So just taste test it as you make it. I made this and used my own measurements

Pumpkin Flan

Yum this was so good. The last time we had it was at x-mas

Ingredients

1 cup sugar, divided

2 1/2 cups skim milk

3 large eggs

3 egg whites

1 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 cup flaked coconut

Preparation

Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

Remove pan from water; cool on a wire rack. Cover and chill.

Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool. Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Peppermint cream fudge

2 1/2 C. granulated sugar
2/3 C. evaporated milk
1/2 C. butter or margarine (1 stick)
8 oz. semisweet chocolate morsels
1 jar Marshmallow Creme (7 oz.)
Peppermint candies crushed
Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring constantly.Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees F.Remove from heat; stir in morsels. Stir in Marshmallow Crème until blended.Pour into a greased 9-inch square pan. Sprinkle with 1 tablespoon crushed candy. Cool and cut into squares.
Makes 2 1/2 pounds.I sent some out to a few family members this year. I hope you all enjoyed it!

Stuffed Strawberries

I made so many of these for my oldest 16th birthday! I love these so much.

These fresh-fruit treats are like miniature strawberry cheesecakes -- perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Or if you are really good use a knife. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling. You can also add different topping like grated chocolate and so on.

Layered Pumpkin Loaf

Thanksgiving 2007 with my BFF Alana and her family. Hmm look at how nice it looks before they came.. LOL Joking dear! Layered Pumpkin Loaf and Cinnamon Rolls on platter.

Not my photo

I got this from another blog a few years ago I think. It's really good.. Remember this one Alana? I like making this at Christmas or Thanksgiving time.

1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
3 eggs, divided
1/2 cup milk
1/4 cup oil2 cups flour
2-1/2 tsp baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt1 pkg. (8 oz.) cream cheese, softened
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 2 of the eggs, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining eggs with wire whisk until well blended.Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Yummy Cake

Chocolate cake mix
Chocolate mouse or pudding mix (your choice)
Cool whip
Chopped nuts (your choice)
Crushed chocolate covered toffee bars
Strong coffee

Directions:

Bake cake according to package directions, let cake cool. Poke holes in top of cake, pour a cup of coffee over cake, let liquid absorb. Crumble cake into trifle bowl, top with chocolate mouse or pudding, then sprinkle nuts and crushed candy over pudding, top with cool whip, and repeat layers. Sprinkle nuts and candy on top.

Oreo Truffles

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, melted or you can also use good quality chocolate chips
Mix 3 cups of the cookie crumbs and the cream cheese until well blended.
Shape into 42 (1-inch) balls. Freeze cookie balls for about an hour (the cold helps the chocolate adhere easier).
Melt chocolate over a double boiler or if you don't have one, a metal or glass bowl over a pot of boiling water works just as well. Dip balls in melted chocolate; place on waxed paper-covered baking sheet.
Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator

Candy Cake

I made this cake for our baby #1 Daughter (we do birth order) for her 25th bday. (It's kind of hard to ship a cake to Alaska) I found this like on how to build a candy cake http://www.wrapcandy.com/candy_cake.php you can use any theme you want. She loved the vintage strawberry short cake when she was little, so I used her as our theme. I order her custom wrappers off eBay.

Mississippi Mud Cake

This is middle child's favorite birthday cake. It's VERY rich. Daughter #2's bithdays are always about the food. I don't think she ever had just one cake!
CAKE
1 Cup butter
2 Cups sugar
2 TBLS unsweetened cocoa powder
4 eggs1 tsp vanilla
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 cups flake coconut
TOPPING1 jar (7 oz) marshmallow
ICING
1 box powder sugar
1/2 Cup unsweetened cocoa powder
1/2 Cup evaporated milk
1/2 Cup softened butter
Heat oven to 350For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until dreamy. Add four, nuts and coconut. Mix thoroughly.Bake at 350 for 45 min.For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.For icing, combine powder sugar, cocoa, evaported milk and butter. Mix thoroughly. Spread on top of marshmallow cream. makes one 13x9 inch cake

Fast Berry Short Cake

pound cake
strawberries or blueberries or both
sugar
whip cream
sugar berries and let sit for about 30 min, cut up pound cake and add 1/2 on bottom. layer berries on top. layer whip cream. repeat. I made this for a few picnics and it was always the first dessert that was gone.

Bread Pudding #2

Grandmom fritz's recipe
1 stick of butter
4 eggs
2 cups of sugar
1 lb. of stale bread
2 cups of milk
1/2 cup of raisins
1 tsp. vanillapinch of salt
pinch of nutmeg
Mix butter and sugar, add eggs, vanilla and milk. Pour over bread. Add raisins and pinch of salt, sprinkle with nutmeg back for 30 min at 350

BREAD PUDDING #1

Grandmom's bread pudding.
simple enough for u?
6 cups bread cubes
2 cans (big) condensed milk
3 cups water
1 tsp vanilla extract Make use of your left over bread (2-3 days old) and make into bread pudding.Soak bread in combined condensed milk and water. Add vanilla and beat bread softens. Pour in greased loaf pan. Bake in pre-heated oven (340’F) for 1 hour.

Hummingbird Cake

For the Cake:

Nonstick vegetable sprayAll-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup finely chopped pecans

2 very ripe large bananas, mashed

One 8-ounce can crushed pineapple, with juice

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

4 large eggs, beaten

For the frosting:

One 1-pound box confectioners' sugarOne 8-ounce package cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, softened

1 teaspoon pure vanilla extract

1 tablespoon milk, or more if needed

1/2 cup finely chopped pecans

1. Preheat oven to 325°. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve

White Cupcakes with Strawberry Buttercream

White Cupcakes with Strawberry Buttercream

Makes 2 dozen

3 cups cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, room temperature

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup milk

8large egg whites
Strawberry Meringue Buttercream

24 small fresh strawberries, washed (hulls intact), for garnish

1. Preheat oven to 350°. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with Strawberry Meringue Buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with strawberries just before serving.
Strawberry Meringue Buttercream

Makes 5 cups

4 large egg whites

1 1/4 cups sugar

3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons

1 teaspoon pure vanilla extract

1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160°).

2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Lemon Meringue Pie

Another Grandmom recipe. I have never tried this but if you do please send me a photo so I can post it :)
1 pkg lemon pudding/pie filling mix (4 servings size)
2/3 cup sugar
2 1/4 cups water
3 eggs, separated
2 TBSPS lemon juice
2 TBSPS. butter
1 baked 9 in pie shell, cooled
6 TBSPS. sugar
Combine pie filling, sugar and 1/4 cup water. Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full bubbling boil. removed from heat. Blend in lemon juice and butter. Cool 5 min, stirring twice. Pour into pie shell
Beat egg whites until foamy. Gradually beat in sugar and continue beating until mixture forms stiff shiny peaks. Spread over pie filling. Bake at 425 fore 5-10 min or until meringue ins browned. Cool at least 4 hours before serving

time to make the doughnuts

This is a yeast doughnut and taste the BEST freshly made. If you have cake doughnut recipe I would love to have it :)

In a bread maker add

6 TBLS water

2/3 cup milk

1 egg broken

on top of this add

4 cups of flour

in each corner add

1/4 cup sugar

1 tsp salt

1/4 cup soften butter

1 1/2 tsp yeast

push dough cycle (mine takes 1 1/2 hours)

when dough is done remove from machine and place on lightly floured surface. punch dough down gently and roll out to about 1/2 inch thickness. cut into doughnut shape ( i use a 3 inch and for the center i use 1 1/2 inch) Place doughnuts on lighted greased cookie sheet ( i fry up the center holes too) cover with lightly oiled plastic wrap and leave in warm place for 30 min ( i put the sheet on top of a bowl of hot water)

Heat oil ( i use olive oil) in a pan about an inch on med heat (my number 5) cook on each side for about 30-60 seconds. remove doughnuts and place on paper towels.

Toppings

As you can see we had some fun with our toppings.. using Oreo cookies, rice cripes, coconut, mini chocolate morsels, gram crackers, mini marshmallows. We dipped the doughnuts in the icing and than into the topping of our choice.. my favorite is cherry glaze with sweet coconut :)

Glazes

you need about 2 cups of glaze for the amount of doughnuts above.

white- 2 cups of powder sugar and add water until you get the thickness you want

cherry 2 cups of powder sugar and Marciano cherry juice

chocolate-

1 square (1 oz) semi sweet chocolate

2 TBSP> butter

1 1/2 TBLS milk

1 cup powder sugar

dash of salt

1/2 tsp vanilla

melt chocolate over low heat, blend in butter and milk. Add sugar, salt and vanilla. Blend until smooth. Add more milk to think if necessary.

note: Jana asked me if you can fill these yes you can! instead of cutting them out cut into 16 pieces and roll each piece into a ball. follow directions for proofingand frying. after cooking cool doughnuts and use a skewer to make a small hole. Insert a pastry bag tip (pastry bag filled with the filling of your choice) and fill doughnut :) I love the fluffy filling but do not have a recipe for it.. maybe you can try chocolate pudding my dear choclaholic friend

chocolate ritz

I saw someone make these on tv once... these taste like the girl scout thin mint cookies. I had a few yesterday and they cured my salt/sweet .

ritz crackers

Wilton dark mint chocolate

melt a 1/2 of a bag in a chocolate pot. dip Ritz, shake off a little chocolate(unless you like them thick) I like medium coat on them. and place them on wax paper until they are dry. And enjoy

Chocolate Peanut Butter Surprise Cookies

I don't even remember where I got this recipe from but they are sooo good!

Makes about 3 1/2 dozen

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter

1/2 cup shortening (crisco)

1/2 cup granulated sugar

1 1/4 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1/2 cup peanut butter

1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

3. Preheat the oven to 350°. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

4. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover “surprise.”

6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Banana cake

This is banana cake not banana bread. It is light and soft as my husband says. Thank you grandma for another great recipe.

1/2 cup butter

1 cup sugar

2 eggs

1 cup of mashed bananas (about 3 bananas)

1/2 cup sour cream

2 1/4 cups of flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

cream butter and sugar. Beat in eggs one at a time. Add bananas and sour cream. sift remaining ingredients together; add to batter. Butter and flour tube pan; pour in batter bake at 350 for about 40-50 min until golden brown. cool 5 min before turning out on cooling rack

rice cake

2 cups sweet rice
2 cups coconut milk
1 1/2 cups brown sugar
1/2 cup water
Wash the sweet rice and put it in a pot with the coconut milk. Cover and cook over medium heat until it boils. Stir once or twice to prevent from burning. Cover and cook in low heat for 10-15 minutes. Turn off fire and allow to settle without lifting the coverwhile preparing the syrup. In a wok,add water & sugar boil to a thick syrup stirring constantly. Put in the cooked sweet rice mixing it with the syrup with a wooden spoon or ladle over very low heat until mixture is thoroughly blended. Transfer mixture into a pyrex dish packing it with a ladle. Let cool and slice into desired pieces.

Peanut Butter Pie

Photo taken by my oldest daughter of her pies with my recipe
About 16 years ago husband was away on a TDY and said he had the best pie ever. peanut butter pie. So i got out my cook book and with a few changes made this one. Which husband now calls the best Peanut Butter Pie he has ever had. I'm glad my kids still remember my recipes and request them.(makes 2 pies)
2 Oreo cookie pie crust
Fillings:
1 cup of butter
1 cup of firmly packed brown sugar
1 cup of peanut butter
1 (12-0z) container of whipped topping
Topping:
1/2 cup of semi-sweet chocolate chips
1 TBLS butter
2-3 tsp milk
1 1/2 tsp corn syrup
Directions:In med saucepan, combine 1 cup butter and brown sugar. cook over med heat until butter is melted and mixture is smooth, stirring frequently. refrigerate 10 min.In large bowl. beat peanut putter and brown sugar mixture at low speed until blended.beat 1 min at med-high. add 12 oz of shipped topping; beat 1 more min at low speed or until mixture is smooth and creamy. Pour into Oreo pie crust. Refrigerate.In small sauce pan over low heat, melt 1/2 cup chocolate chips and 1 TBLS of butter with 2 tsp. of milk and corn syrup, stirring constantly until smooth. Add addition milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set toppingGarnish with whipped topping and peanuts if you feel like it.

Suprise Cookies

recipe from martha stewart. I made this and ate a few and sent the rest on their way to the "IG's" and everyone at husbands work LOVED them. They really are the best cookies I have ever tasted but.... you have to be very special for me to make them again it does take a little more time. My middle child also made this for a dinner party and they were gone in about 10 min
Surprise Cookies

Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 cup
(1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting
1. Preheat oven to 375°. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting for Surprise CookiesMakes 1 cup
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
1. Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined

Philly Pound Cake

This is my most requested cake ever. Another grandma recipe :) See hot milk cake below it looks a lot like that.
1/2 pound butter
8 oz. package of cream cheese
1 1/2 cups of sugar
1 1/2 tsps vanilla
4 eggs
2 cups of cake flour (yes you must use cake flour)
1 1/2 tsps baking powder
Blend well butter and softened cream cheese sugar and vanilla, add one egg at a time mixing well after each egg. sift flour and baking powder together, add gradually to mixture. Pour into greased tube pan bake at 325 for 1 hour and 10 minutesboth pound cakes we sometimes put on strawberries and whipped cream. This is my favorite its very moist.

Cold Oven Pound Cake

This one has a nice crust on the outside and is soft on the inside. It will be darker than the hot milk cake pictured below. This is another grandma recipe. Make sure you start this in a COLD oven.
3 Cups of sugar
2 sticks of butter
3 cups of flour
1 small can of milk + 1 cup of water together or 1 cup of milk
5 eggs
1/2 tsp salt
1 TBLS vanilla
Cream butter and sugar add salt. And eggs one at a time. Add flour and milk fold in vanilla. Mix by hand. Grease tube panBake at 325 for 1 hour and 45 minutes. D NOT OPEN OVEN UNTIL DONE. Remove from pan immediately. Make sure you start cake off in a cold oven

Cinnamon Cake

This is another old recipe of my grandmothers. This cake is very moist.

1 sticks of butter

4 eggs

2 cups of sugar

3 cups of flour

2 cups of milk

4 tsp baking powder

2 tsp vanilla
2 tsp cinnamon or to taste

Cream butter and sugar. Add well beaten eggs, milk, vanilla and dry ingredients.Bake at 350 for 50 min in tube pan. Let cake cool slightly.
Topping:
Melt 1 stick of butter and pour over warm cake. Let cool and drizzle with milk glaze.
Milk Glaze
1 cup confectioners' sugar, sifted
2 tablespoons milk
Whisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake.

Smith Island 10 Layer cake

2 sticks butter

2 12-oz. cans evaporated milk

8 heaping tablespoons unsweetened cocoa

2 lbs. confectioners sugar

Melt butter. Stir in evaporated milk (off heat). Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or scorch. Remove from heat and whisk in confectioners sugar slowly. Cook slowly until thickened and will stick to back of a spoon or to the whisk. (It will form a ribbon when you drizzle a spoonful onto mixture while cooking.)Approx time: 45 minutes.

Cake

2 cups sugar

2 sticks unsalted butter, cut into chunks

5 eggs

3 cups flour

1/4 teaspoon salt

heaping teaspoon baking powder

1 cup evaporated milk

2 teaspoons vanilla

1/2 cup water

Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Put three serving spoonfuls of batter in each of 10 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.

Start making the icing when the first layer goes in the oven. Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge oft the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.

To Ice the CakeTake one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese's cups, Snickers, Milky Ways or whatever your favorite is — candy is optional as well.) Add next layers, frosting, candy and repeat process till the 10th layer. Do not add candy to final layer. Finish frosting the cake and sides. You may have to wait to ice the top and sides until the icing cools.

Publishers, Centreville, Maryland (800-638-7641 • http://www.cmptp.com/).smith island cake will be Marylands official dessert in October 2008OK a few notes on this cakeI don't have 10 pans so I wash and dry them between each layer and don't forget to grease them again. The icing takes the longest to cook. so cover your layers so they do not dry out. Use 4 tablespoons instead of 3 between the layers...Don't worry you will have leftover icing.

Hot Milk Cake

I grew up on this recipe. My grandmother lived a few houses up and my other grandmother lived next door so I have many great old recipes. Well this one she would make my dad for his birthday every year.
2 cups of flour
2 cups of sugar
4 eggs beaten
2 tsps of baking powder
1 cup of milk
2 tsps vanilla
1 stick of butter
Beat eggs in large mixing bowl add sugar and vanilla and mix well, sift flour and baking powder together, set aside. in saucepan heat milk and butter until butter melts, add flour mixture to beaten eggs and alternating with hot milk beginning and ending with flour, mix until well blended. Pour into greased floured tube pan. Bake at 350 degrees for about 85 min.
Some times I drizzle a glaze over it and sometimes I use whipcream and strawberries..and sometimes it's just good as is!

Cherry-Streusel Coffee Cake

Makes one 9-inch tube cake
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel
milk glaze
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
Streusel
Makes 4 cups
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners' sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.Milk GlazeMakes enough for one 9-inch tube cake1 cup confectioners' sugar, sifted2 tablespoons milk
1. In a medium bowl, whisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake

s'more sticks

I wanted something easy for kids so I thought of these "s'more sticks" last year for 4th of July.these are good from the fridge or at room temp. you can also use something else besides gram crackers. example... cookie crumbs, candy crumbs, coconut, toasted coconut, nuts, drizzle white chocolate over them(or dark or whatever chocolate you like), toffee, chopped dried cherries, mini m&m's... you get the hint :)