AMBROSIA CAKE
Yield: 1 (2-layer) cake
Preparation: 10 minutes
Bake: 30 minutes
Cool: 1 hour or more
1 (18.25-ounce) box yellow cake mix
4 large eggs
1 (8.25-ounce) can crushed pineapple, undrained
2/3 cup vegetable oil
1/4 cup water
1 recipe Orange Cream-Cheese Frosting (Recipe follows.)
1 cup sweetened flaked coconut, toasted
Garnish: mandarin oranges and pineapple chunks
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans; set aside.
In a large mixing bowl, combine cake mix, eggs, pineapple with juice, oil, and water. Beat at low speed with an electric mixer for 30 seconds, or just until moistened; beat at medium speed for 2 minutes. Pour batter into cake pans.
Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and let cool completely on wire racks.
To assemble cake, spread frosting on one layer of cake and sprinkle with 1/2 cup toasted coconut. Place second layer on top of frosted layer and spread frosting on top and sides of cake.
Garnish with mandarin oranges, pineapple chunks, and remaining toasted coconut; refrigerate.
ORANGE CREAM-CHEESE FROSTING
Yield: approximately 3-1/2 cups
Preparation: 10 minutes
3/4 cup butter, softened
4 (3-ounce) packages cream cheese, softened
3/4 teaspoon vanilla extract
1-1/2 tablespoons orange zest
6 cups confectioners' sugar
In a medium mixing bowl, beat butter, cream cheese, vanilla, and orange zest with an electric mixer at medium speed until blended. Gradually add sugar, mixing well.
From Taste of the South
APPLE-CRANBERRY PIE
basic pie pastry for a 9-inch double crust pie
1 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 cups cranberries (fresh or frozen)
4 tart apples, preferably pippin, Granny Smith or McIntosh, peeled, cored
and thinly sliced
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
Heat oven 425 degrees, roll out pastry for bottom crust and use to line 9-inch pie pan. Roll out pastry for top crust and set it aside.
In large bowl stir together the sugar, flour, salt, cinnamon, and nutmeg. Add the apples, cranberries and toss to mix well. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. Cover with top crust; trim and flute the edges. Cut a few vents in top for steam to escape.
Bake for 20 minutes, then reduce heat to 350 degrees and bake until crust is browned and fruit is tender when pierced with a knife inserted through a vent, cook 40-50 minutes longer.
APPLE CRANBERRY PIE
1 (15-ounce) package refrigerated pie crust
3/4 cup brown sugar
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
6 cups peeled, sliced apples
2 cups fresh cranberries
3 tablespoons butter
Milk
Course sugar
Preheat oven to 375 degrees. Prepared pie crusts according to package instructions.
In a large bowl, combine brown sugar, sugar, flour, and cinnamon. Toss apples and cranberries in sugar mixture. Pour into pie plate. Dot butter over top of apples. Place second crust on top of apples. With a sharp point of a knife cut slits on top of crust to vent pie, brush with milk and sprinkle with course sugar.
Cover edge of pie with foil. Bake for 30 minutes. Remove foil and bake additional 30 minutes or until golden brown. Cool on wire rack. Store covered in refrigerator. Yield: 6 to 8 servings.
From Taste of the South
APPLE DAPPLE CAKE
Mix Together: 1 and one half C. Salad Oil
2 C. Sugar
3 Eggs
Sift Together and Add: 3 C. Plain Flour
1 t. Salt
1 t. Soda
Fold in: 1 C. Nuts
3 C. Peeled and Chopped Apples
Blend all together and bake at 350 degrees for 1 hour in a greased and
floured tube pan.
Icing: 1 C Packed Brown Sugar
One fourth C. Milk
1 Stick Margarine
Cook together for 3 minutes. Then pour over hot cake.
By Norma Colbath
APPLE PIE 1963 - $25,000 grand prize winner by Mrs. Erwin Smogor, South Bend, Indiana
Mrs. Smogor was presented her $25,000 check and pictured with Mrs. Mamie Eisenhower and Mrs. Philip Pillsbury. I have loved this recipe since 1965 when I purchased this book. My Aunt, Rena Madge Propst of Tuscaloosa, also had a winning recipe in this contest which I will send later. I have made more of these pies than any other in my lifetime.
Bake at 375 degrees for 30-35 minutes. Serves 12-15
Melt one half pound (about 28) light colored candy caramels with one half cup evaporated milk or light cream over boiling water, stirring occasionally. Keep over hot water.
Sift together
3 cups sifted Pillsbury's Best All Purpose Flour
1/4 cup sugar
1-1/2 teaspoons salt into mixing bowl.
Cut in
1/2 cup Land O'Lakes Butter until particles are fine.
Blend
1/4 cup cooking oil with One unbeaten egg and 1/4 cup cold water until smooth and creamy.
Add mixture to dry ingredients. Stir until mixture holds together. Form into a square.
(NOTE FROM MARTHA ABOUT THE ALUMINUM FOIL "PAN" given in these directions. I never used the aluminum foil pan but rather always just put the pastry into a small cookie sheet. However, I am writing the directions exactly as they were given in the cookbook. )
Roll out..onto ungreased 18 by 14 inch sheet of heavy duty aluminum foil to a 17 by 12 inch rectangle. Fold edge to form a standing rim; flute. Fold foil up around pastry to make a pan. Place on cookie sheet.Place Apple Filling (below) in pastry-lined pan. Drizzle caramel sauce in strips over apples. (Note from Martha: the drizzing looks prettiest when drizzled from corner to corner of the pan at a 45 degree angle rather than horizontally or vertically. Drizzle in strips about one or two inches wide, alternating between the caramel drizzle and the cream cheese drizzle. Spoon cream cheese topping (below) between caramel sauce. Sprinkle with 1/3 cup Diamond Walnuts, chopped. Bake at 375 degrees for 30-35 minutes until lightly browned. Serve warm or cold.
APPLE FILLING
Combine 6 cups pared, sliced apples (about 6 medium), one cup sugar, 1/3 cup Pillsbury's Best All Purpose Flour, 2 teaspoons grated lemon rind and 2-4 tablespoons lemon juice in a bowl. (Note: During the Fall season when apples are more juicy, cook the filling until thickened before turning into pastry-lined pan.) (NOTE FROM MARTHA-I NEVER COOKED THE APPLES-JUST PUT THEM ON THE PASTRY LINED PAN.)
CREAM CHEESE TOPPING
Cream one cup (8-oz. package) cream cheese, 1 unbeaten egg, and 1/3 cup sugar until fluffy and smooth.
APPLE PIE WITHOUT SUGAR
Pastry for two-crust pie
1/2 to 3/4 unsweetened apple juice frozen concentrate
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon groung cinnamon
dash of salt
6 cups sliced, peeled apples
2 tablespoons margarine or butter
1 or two packets of Equal, depending on tartness of apples
Mix the ingredients so they are well dispersed. Preheat oven to 400 degrees. Cover edges of crust with three inch strips of aluminum foil. Bake at 400 degrees 15 minutes. Remove aluminum foil and reduce heat to 350 degrees. Bake for additional 40-50 minutes until crust is brown and juice begins to bubble up through slits in top crust. Tart apples might require 4-5 packs of Equal. Note: I have never used more than 2 packs of Equal. I started making this pie because my husband is a diabetic and now it is requested at all functions I attend.
APRICOT-ALMOND SQUARES
1 box yellow or white cake mix
1 stick butter, melted
1/2 C sliced almonds
1 Cup apricot preserves, warmed
8 oz cream cheese, softened
1/4 C sugar
2 T flour
1/8 tsp salt
1 tsp vanilla
1 egg
1/3 C apricot preserves, warmed
1/2 flaked coconut
Heat oven to 350 degrees - Grease 9 x 13 " pan. In mixing bowl combine cake mix and butter. Mix slowly until crumbly (not too long or it will be a ball and you want crumbs). Stir in almonds. Reserve 1 cup and put aside. Press remaining mixture in bottom of prepared pan. Warm 1 cup preserves and carefully spread over base. In same mixing bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well-blended (longer is better) At low speed, mix in 1/3 C preserves. Carefully spread mixture over base. Combine reserved 1 C base mixture and coconut. Sprinkle evenly over filling. Bake 30 - 40 minutes or until golden brown. Cool completely before cutting into bars. Store in refrigerator. Makes about 36 bars.
APRICOT BRANDY POUND CAKE
3 c. sugar
2 sticks butter
6 eggs
one half t. rum flavoring
one half t. orange flavoring
one fourth t. almond flavoring
one half t. lemon flavoring
1 t. vanilla flavoring
1 t. butter flavoring
3 c. flour
one fourth t. soda
one half t. salt
1 c. sour cream
one half c. apricot brandy
Cream butter and sugar. Add eggs, one at a time, beat well. Add flavorings. Add dry ingredients, alternating with sour cream and brandy. Bake in greased and floured tube pan at 300 - 325 degrees for 1 hour and 10 minutes.
BAKED PINEAPPLE
1 16 oz. can crushed pineapple (do NOT drain)
3/4 cup sugar
1-1/2 tablespoon cornstarch (mix in sugar)
2 beaten eggs
Combine all ingredients. Pour into a 1-1/2 quart baking dish. Sprinkle cinnamon on top. Bake at 350 degrees for about an hour.
BERRY "DUMP" COBBLER
12 servings at 3 pts. each
2 lbs. frozen berry mix fruit, sugarless (can also use peaches, strawberries, etc.)
1 pkg. reduced fat white or yellow cake mix (can use regular mix if can't find)
1 can diet Sprite
Pour frozen fruit in Pam sprayed 9x13 pan. Sprinkle dry cake mix evenly over fruit. Pour Diet Sprite evenly over all. DO NOT MIX! Cover with foil and bake at 350 for 20 minutes. Remove foil, continue baking 40-60 minutes until "set". Let cool for hour or so as it gets really juicy!
BLACKBERRY COBBLER
Yield: 8 servings
Preparation: 20 minutes
Bake: 1 hour 10 minutes
1 (17.3-ounce) package puff pastry (2 sheets), thawed
4 cups fresh or frozen blackberries
2 cups sugar
1/2 cup all-purpose flour
1/4 cup butter, cut into 1/4-inch cubes
1 egg, lightly beaten
Preheat oven to 350°. Spray an 11-x-7-x-2-inch baking dish with cooking spray. Line bottom of pan with 1 sheet puff pastry, rolling out with a rolling pin, if necessary, to fit. Spread blackberries evenly over pastry. Spread sugar on top of berries and sift flour over sugar. Dot berries with butter. Cover with remaining puff-pastry sheet. Using a sharp knife, make slits in pastry. Brush with beaten egg. Bake for 1 hour 10 minutes, or until golden brown.
From Taste of the South
BLACK BOTTOM PIE
One half C. sugar
1 T. cornstarch
2 C. milk scalded
4 beaten egg yolks
1 t. vanilla
1 16 oz. Pkg. semi-sweet chocolate chips
9 inch pie shell baked and cooled
1 envelop unflavored gelatin
one fourth C. cold water
4 egg whites
one half C. sugar
Combine sugar and cornstarch, slowly add milk to egg yolks, stir in sugar mixture, cook and stir in top of double boiler until custard coats spoon. Remove from heat and add vanilla. Take 1 C. of custard, add chocolate, stir until melted, pour into baked pastry shell and chill.
Soften gelatin in cold water. Add to remaining hot custard and stir until dissolved. Chill until slightly thick. Beat egg whites until soft peaks form, gradually adding in one half C. sugar, beating gently until stiff peaks form. Fold into custard gelatin mixture, pouring over chocolate layer. Chill until set. Trim with chocolate curls if desired.
BLUEBERRY CORNMEAL MUFFINS
Yield: 12 muffins
Preparation: 15 minutes
Bake: 20 minutes
2 cups all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole buttermilk
1/2 cup butter, melted
2 eggs, lightly beaten
1 cup fresh blueberries, washed and dried
Preheat oven to 350 degrees. Grease and flour a 12-cup muffin pan; set aside.
In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt.
In a small bowl, combine buttermilk, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.
Divide batter among cups of prepared pan. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from pans and let cool on wire racks.
From Taste of the South
BREAD PUDDING WITH MAPLE-ORANGE SYRUP
Recipe development by Elise Weis
Yield: 10 to 12 servings
Preparation: 32 minutes
Cook: 8 minutes
Bake : 1 hour
6 cups French-bread cubes (approximately half of a 12-ounce loaf)
4 eggs, lightly beaten
2 cups half-and-half
2 cups sugar
1 cup raisins
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup maple syrup
1 tablespoon orange zest
1/4 cup fresh orange juice
Preheat oven to 325 degrees.
Place bread cubes in a large bowl; set aside.
Whisk together eggs, half-and-half, sugar, raisins, vanilla, nutmeg, and cinnamon. Pour over bread cubes. Let stand for 15 minutes.
Spoon mixture into a lightly greased 13-x-9-x-2-inch baking dish. Bake for 1 hour, or until lightly browned and set.
Meanwhile, in a small saucepan, combine maple syrup and remaining ingredients. Bring to a boil over medium-high heat on stovetop. Reduce heat and simmer for 8 to 10 minutes, or until reduced to 1/2 cup. Cool slightly. Serve with warm Bread Pudding.
From Taste of the South
BROWN SUGAR POUND CAKE
2 sticks butter
one half c. shortening (Crisco)
1 box dark brown sugar
5 eggs
1 t. vanilla
1 c. milk
3 c. flour
one half t. salt
1 t. baking powder
Cream butter, shortening and sugar. Add eggs and beat well. Add flour, sifted with salt and baking powder, alternated with milk. Add vaniall. Bake at 325 degrees for an hour or until tests done. Ice with caramel icing, if desired.
Caramel Icing:
1 box brown sugar
1 small can evaporated milk (5 - one third oz.)
one third stick butter
Bring sugar, milk and butter to hard boil. Thicken to spreading consistency with powdered sugar.
BUNDT CAKE
Easy to make will serve up to 24 with thin slices
Preheat oven to 350 degrees F.
1 bundt pan well buttered (really well buttered)
1 Duncan Hines cake mix - white or yellow - 2 layer size
One 6 oz or two 3 oz Jello (regular not extra jiggly) RED
1/2 cup corn oil
4 eggs in a 1 cup measure and add water to make 1 cup
Beat egg/water mix thoroughly.
Use large bowl and add ingredients by putting in mix, jello, oil and eggs all at once. Mix gently at low speed of beaters and mix only until batter changes to a thick mix. Do not over beat. Pour into bundt pan and level batter. Put onto centre rack in oven and bake 40 - 60 minutes or until the top springs back when touched and the sides have come away from the top edges. Cake should rise above the pan in centre. Remove and cool on board for 5 minutes and then invert onto top to cool. Remove from pan onto plate while still slightly warm. Will need to use a plastic knife (so as not to scratch bundt pan finish) and release from pan edges so cake comes out cleanly.
Make a slurry of icing sugar and water and drizzle onto cake. Or ice with favorite icing but does not need a great deal as the Jello gives the cake a lovely flavour. Makes 12 generous slices and 24 diet size. Freezes well and keeps for up to 3 months in a freezer bag on the plate.
BUTTERMILK PIE
Yield: 1 (9-inch) pie
Preparation: 15 minutes
Bake: 50 minutes
1/2 (15-ounce) package refrigerated piecrust (1 sheet)
1 cup unsalted butter, melted and slightly cooled
1 cup sugar
1/2 cup all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 325°. Line a 9-inch pie plate with piecrust and crimp the edges.
In a bowl, combine butter, sugar, and flour; stir well. Add eggs, one at a time, mixing well after each addition. Add buttermilk and vanilla; stir well. Pour batter into prepared crust.
Bake for 50 minutes, or until a thin knife inserted in the center comes out clean. Transfer to a wire rack to cool for 15 minutes, or until the filling firms up. Serve warm, at room temperature, or chilled.
From Taste of the South
BUTTERNUT SQUASH PIE
1/2 (15-ounce) package refrigerated pie crust
2 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup evaporated milk
2 tablespoons butter, melted
1-1/2 cups cooked, mashed butternut squash
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Line 9-inch pie plate with pastry according to package instructions.
In a medium bowl, combine eggs, sugar, cinnamon, nutmeg, salt, milk, and butter. Stir until well blended. Stir in squash and vanilla extract. Pour into prepared pie plate.
Cook for 10 minutes, lower temperature to 350 degrees and bake additional 30 to 40 minutes or until filling is firm. Cool on wire rack. Store covered in refrigerator. Yield: 6 to 8 servings.
From Taste of the South
CARROT-CAKE CUPCAKES
Yield: 12 cupcakes
Preparation: 15 minutes
Bake: 18 minutes
Cool: 30 minutes
1/3 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup milk
1/3 cup grated carrot
1 teaspoon fresh orange zest
1 recipe White Chocolate Icing (recipe follows)
Garnish: white chocolate curls
Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper liners.
In a mixing bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
In another bowl, sift together flour, baking powder, baking soda, cinnamon, and cloves.
Add dry ingredients alternately with milk to butter mixture, being careful not to overmix. Fold in carrot and orange zest.
Divide batter evenly among prepared muffin cups.
Bake for 15 to 18 minutes, or until a tester inserted near center comes out clean.
Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with White Chocolate Icing.
Garnish with white chocolate curls.
WHITE CHOCOLATE ICING
Yield: 2 cups
Preparation: 8 minutes
1 (8-ounce) package cream cheese, softened
2 tablepoons butter, softened
1 cup confectioners' sugar
4 ounces white chocolate
1 teaspoon rum extract
In a mixing bowl, beat cream cheese, butter, and confectioners' sugar at medium speed with an electric mixer until creamy.
In a small microwave-safe bowl, melt white chocolate in microwave oven on High (100-percent power) for 30-second intervals until melted (approximately 1 minute total). Stir until smooth.
Add melted chocolate and rum extract to cream-cheese mixture and beat well.
From Taste of the South
CHERRY-TOPPED CHOCOLATE CUPCAKES
Yield: 24 muffins
Preparation: 20 minutes
Cook: 22 minutes
1 cup butter
5 (1-ounce) squares unsweetened chocolate
1-1/2 cups sugar
5 eggs, divided
1 cup all-purpose flour
1-1/2 teaspoons vanilla extract, divided
12 ounces cream cheese, softened
1-1/4 cups powdered sugar
24 maraschino cherries with stems, well drained
Preheat oven to 350 degrees.
In a large microwave-safe bowl, melt butter and chocolate squares in microwave oven on High (100 percent power) for 30 second intervals until melted (approximately 11/2 minutes total). Stir until smooth. Let cool for 5 minutes.
Add sugar, stirring until combined. Add 4 eggs, stirring well after each addition. Stir in flour and 1 teaspoon vanilla. Spoon batter into 24 paper-lined muffin cups, filling halfway full.
In a mixing bowl, beat cream cheese, remaining egg, 1/2 teaspoon vanilla, and powdered sugar at medium speed with an electric mixer until fluffy. Spoon mixture evenly over chocolate mixture in prepared muffin cups, spreading to edges of paper liners.
Bake for 20 to 22 minutes. Immediately, press a cherry, stem side up, gently into center of each cupcake. Cool on wire racks.
From Taste of the South
CHOCOLATE-BANANA PUDDING
Recipe development by Lorna Reeves
Yield: 8 to 12 servings
Preparation: 15 minutes
Bake: 15 minutes
Crumb crust:
1 sleeve chocolate graham crackers, crushed
1 cup sweetened flaked coconut
1-1/2 cup finely chopped pecans
1/4 cup sugar
1/2 cup butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 (3-ounce) packages instant chocolate pudding mix
3 cups cold milk
5 to 7 bananas, peeled and sliced into 1/2-inch chunks
1 (8-ounce) container frozen whipped topping, thawed
Preheat oven to 300 degrees.
In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.*
In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, 1/2 of the bananas, 1/2 of the crumb mixture, another 1/3 of the pudding, 1/2 of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.
*Crumb mixture can be prepared ahead of time and stored in an airtight container.
From Taste of the South
CHOCOLATE-BUTTERMILK ICEBOW PIE
Yield: 8 to 12 servings
Preparation: 15 minutes
Bake: 8 minutes
Freeze: 8 hours
1 cup fine chocolate graham-cracker crumbs
1 (15-ounce) package glazed pecans, chopped
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
6 tablespoons butter, melted
2 (3.9-ounce) packages instant chocolate pudding and pie filling
2-3/4 cups buttermilk
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
1 cup grated bittersweet chocolate
Preheat oven to 325°. In a medium bowl, combine crumbs, pecans, sugar, salt, and butter. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate or tart pan. Bake for 8 minutes. Remove from oven and set aside to cool. In a large bowl, combine pudding mixes, buttermilk, and vanilla, whisking for 2 minutes, or until thickened. Whisk in whipped topping and grated chocolate. Pour mixture into prepared cooled crust. Cover tightly. Freeze for 8 hours, or overnight. Remove from freezer and refrigerate until serving time. Store, covered tightly, in refrigerator.
From Taste of the South
CHOCOLATE CAKE
2 c. plain flour
1 c. water
2 c. sugar
1/2 c. buttermilk
1/4 tsp. salt
2 eggs
2 sticks margarine
1 tsp. vanilla
3 T. cocoa
1 tsp. soda
Combine in a large bowl the flour, sugar and salt; mix well. Melt margarine. Add cocoa and water, mixing well. To flour mixture, add the margarine, cocoa and water mixture, then add buttermilk, eggs, vanilla and soda. Mix thoroughly. Bake in an 11 x 16-inch pan at 400 degrees for 20 minutes.
ICING:
1 stick margarine
1 box powdered sugar
1/4 c. milk
1/2 c. pecans
3 T. cocoa
1 tsp. vanilla
Pinch salt
Bring to boil the margarine, milk, cocoa and salt. Remove from heat and stir in powdered sugar, pecans and vanilla. Pour over cake while hot.
CHOCOLATE CAKE
One half lb. butter and 1 stick oleo
3 c. sugar
5 eggs
3 c. flour
one half t. baking powder
one half t. salt
4 heaping t. cocoa
1 c. milk
Cream butter and oleo. Add sugar, beat eggs and add milk to eggs. Mix dry ingredients and add alternately with eggs and milk to butter and sugar. Bake in 300 degree oven for 1 and one half hours.
Chocolate Icing:
One half c. butter
One half c. cocoa
1 lb. confectioners' sugar
1 t. vanilla
Milk as needed to make soft
This cake makes an excellent pound cake if baked in tube pan or larger cake if preferred.
CHOCOLATE CHIP MERINGUE COOKIES
(22 calories each-0 fiber-0.3 gr.fat-0)
3 large egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet mini chocolate chips
Preheat oven to 300 degrees. Beat egg whites, cream of tartar & salt at high speed until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa powder over egg mixture and fold in with the chocolate chips. Bake on parchment paper. Measure level tablespoonfuls onto paper and bake at 300 degrees for 40 minutes or until crisp. Cool on rack. Store in airtight container. Makes 4 dozen. Enjoy!
CHOCOLATE CHIP PIE
2 eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 cup (1-1/2 sticks) margarine, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 (9-inch) unbaked pie shell
Preheat oven to 325 degrees.
In medium mixing bowl, beat eggs and add flour, sugar, and brown sugar. Slowly add melted margarine, mixing until well blended. Stir in chocolate chips and pecans. Pour into pie shell.
Bake 55 to 60 minutes. Yield: 1 (9-inch) pie.
From Taste of the South
CHOCOLATE-HAZELNUT TORTE
Yield: 1 (9-inch) torte
Preparation: 30 minutes
Bake: 1 hour, 10 minutes
Cool: 1 hour
Chill: 4 hours
Crust:
1-1/2 cups hazelnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
1/3 cup butter, softened
Preheat oven to 350 degrees.
Process hazelnuts in a food processor until finely chopped. Add remaining ingredients, pulsing until mixture holds together. Press into bottom and 1-inch up sides of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and set aside while preparing filling.
Filling:
1 cup butter, divided
3 (4-ounce) bittersweet chocolate baking bars, broken into 1-inch pieces
1-3/4 cups sugar
6 eggs, separated
1 cup all-purpose flour
Garnish: fresh fruit
In a small microwave-safe bowl, melt 1/4 cup butter and chocolate pieces in microwave oven on highest power for 30 second intervals until melted (approximately 1-1/2 minutes total). Stir until smooth. Set aside to cool.
Preheat oven to 350 degrees.
In a large mixing bowl, beat 3/4 cup butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour and melted chocolate.
In a separate mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites into chocolate mixture. Spoon batter into prepared crust.
Bake for 1 hour. Cool for 1 hour; refrigerate for 4 hours before serving. Garnish with fresh fruit, if desired.
From Taste of the South
CHOCOLATE PEANUT-BUTTER PUDDING POPS
Yield: 8 to 12 servings
Preparation: 10 minutes
Freeze: 4 hours or overnight
1 (3-ounce) package chocolate fudge instant pudding mix
2-1/2 cups milk
1/3 cup peanut butter
In a large mixing bowl, whisk together pudding mix and milk. Stir until thickened.
In a microwave-safe bowl, heat peanut butter in microwave on Medium (50 percent power) for 30 seconds, or until slightly warm. Stir well. Add peanut butter to pudding, stirring well to combine.
Fill ice-pop molds with pudding mixture. Freeze for 4 hours or overnight. To remove pops from molds, follow manufacturer's instructions.
From Taste of the South
CHOCOLATE PECAN CLUSTERS
These are easy to make and are great as gifts.You can also adjust to many different tastes by Substituting different nuts, raisons or other fruit,or some types of candies.
1 bag milk chocolate chips,
1 bag butterscotch chips
1 bag peanut butter chips
5 to 6 squares chocolate candy coating
(also known as almond bark)
2-3 cups pecan halves
(pecan pieces can also be used)
Melt all chips and bark in top of double boiler until smooth. Stir in Pecans.
Spoon out onto wax paper by the teaspoon.(can actually make as big or small as you want)
Let cool. Store in airtight container
CHRISTMAS THUMBPRINT COOKIES
1/2 cup confectioners' sugar
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped pecans
1 cup confectioners' sugar, sifted
2 to 3 teaspoons water
Red and green food coloring or preserves
In a medium bowl, mix sugar, butter, and vanilla extract. Stir in flour, salt, and pecans until well blended. Cover and chill 1 to 2 hours.
Preheat oven to 350 degrees. Shape cookie dough into small balls the shape of walnuts. Place 2 inches apart on ungreased cookie sheet. Press thumb gently in center of each ball.
Bake for 12 to 15 minutes or until lightly brown. Cool on wire rack.
In a small bowl, combine sugar and enough water to make a paste. Add food coloring until desired color is reached. Spoon small amount of icing into thumbprint. (Optional: fill thumbprint with preserves.) Yield: 2 dozen cookies.
From Taste of the South
CINNAMON APPLES
6 apples
1 and one third cup of sugar
1 and one third cup of red cinnamon candies
1 and one half cupful of water
Peel and core the apples. Mix the sugar, candies, and water, and heat to the boiling-point. Stir constantly until the sugar and candies are dissolved. Cook the apples in the syrup until they are tender. Turn and baste them so they will be cooked equally well on all sides.
COCA COLA CAKE
CAKE
2 c. flour 2 eggs, beaten
2 c. sugar 1 t. baking soda
2 sticks butter 1 t. vanilla
1 c. Coca Cola 2 c. miniature marshmallows
3 T. cocoa one half c. buttermilk
Combine flour and sugar, mixing well. Heat butter, Coca Cola, cocoa and bring to a boiling point. Pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well. Then, add marshmallows and pour into a 9 x 13 greased cake pan. Bake for 30 to 35 minutes at 350 degrees. The marshmallows will rise to the top during the baking, making the cake appear a little lumpy on the top. Don't worry; that's the way it is supposed to look.
ICING
1 stick butter 1 t. vanilla
6 T. Coca Cola 3T. cocoa
1 box powdered sugar 1 c. pecans or almonds
Cream butter. Add the remaining ingredients and beat well. Pour this icing over the cake while it is still in the pan. Serve the cake from the pan in which it was cooked. It won't last very long.
COCONUT ANGEL-FOOD CAKE
Yield: 1 (10-inch) cake
Preparation: 20 minutes
Bake: 35 minutes
12 large egg whites (at room temperature)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup sweetened flaked coconut
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/4 cups confectioners’ sugar
1 recipe Pineapple Curd (Recipe follows.)
Garnish: toasted coconut
Preheat oven to 375°. In a large bowl, beat egg whites, cream of tartar, and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and vanilla extract.
In a small bowl, sift together flour and confectioners’ sugar; gradually fold flour mixture into egg-white mixture. Spoon batter evenly into a 10-inch ungreased tube pan.
Bake for 30 to 35 minutes, or until golden. Invert cake onto the small end of a funnel; let cool completely. Gently run a knife around edges to release cake from sides of pan. Remove cake from pan. Serve with Pineapple Curd, if desired. Garnish with toasted coconut, if desired.
PINEAPPLE CURD
Yield: 3 cups
Preparation: 5 minutes
Cook: 8 minutes
Refrigerate: 2 hours to overnight
5 large egg yolks
3/4 cup pineapple juice
2/3 cup sugar
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, cut into pieces
1 (8-ounce) can crushed pineapple, drained
In a medium, heavy saucepan over medium heat, whisk together egg yolks, pineapple juice, sugar, and lemon juice. Continue whisking for 7 to 8 minutes, or until mixture thickens. Remove from heat. Gradually add butter, whisking after each addition until melted. Add pineapple, stirring to combine. Cool slightly; pour into container, cover and refrigerate for 2 hours to overnight.
From Taste of the South
COCONUT CAKE
1 box white cake mix, plus ingredients to prepare 1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut
1 (8 ounce) whipped topping
2 cups coconut
1. Mix cake according to directions on box using whole eggs. Bake n a 9X13" lightly greased cake pan.
2. While hot, punch holes in cake with toothpick or fork. Mix condensed milk and cream of coconut in small mixing bowl. Spread over hot cake. Let cool completely.
Cover cake with whipped topping. Sprinkle coconut on top. Store in refrigerator or freezer.
COCONUT PIE
Yield: 1 (10-inch) deep-dish pie
Preparation: 30 minutes
Cook: 15 minutes
Refrigerate: 2 hours
Bake: 20 minutes
3-1/4 cups whole milk
1/4 cup unsalted butter
3 eggs
1-2/3 cups sugar
1/2 cup cornstarch
1-1/2 teaspoons vanilla extract
1/2 (15-ounce) package refrigerated piecrust (1 sheet)
2 cups sweetened flaked coconut
1 (12-ounce) container frozen non-dairy whipped topping, thawed
Garnish: 1/4 cup toasted coconut
In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat. In a large bowl, combine eggs, sugar, and cornstarch. Beat at medium speed with an electric mixer for 5 minutes. Add half of egg mixture to hot milk, whisking well to prevent curdling. When mixture is smooth and thick, add remainder of egg mixture, whisking well. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add vanilla, stirring to mix well. Fill a large bowl with ice and add water to make an ice bath. Transfer hot custard mixture to a stainless-steel bowl and set bowl over ice bath to cool to room temperature. Cover and refrigerate for 1 to 2 hours.
Preheat oven to 425°. Unroll piecrust and fit into a 10-inch deep-dish pie pan. Place a square of parchment paper or aluminum foil in center of piecrust. Fill center with pie weights, dried beans, or rice. Bake for 20 minutes, or until lightly browned. Remove from oven, lift parchment paper or aluminum foil to remove pie weights and let cool. When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled piecrust. Top with whipped topping. Sprinkle with toasted coconut, if desired.
From Taste of the South
COUNTRY BERRY COBBLER WITH RICH BISCUIT CRUST
Yield: 6 to 8 servings
Preparation: 15 minutes
Bake: 45 minutes
Filling:
6 cups mixed berries
3/4 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or margarine, cut into pieces
Crust:
1-1/2 cups Martha White® self-rising flour
1 tablespoon sugar
6 tablespoons cold butter or margarine, cut into pieces
2/3 cup or more heavy whipping cream
Topping:
1 tablespoon heavy whipping cream
1 teaspoon sugar
Preheat oven to 350°.
In a large bowl, combine berries, sugar, and cornstarch for filling; mix well. Pour into a shallow 2-quart casserole dish. Dot with 2 tablespoons butter pieces.
In a large bowl, combine flour and 1 tablespoon sugar for crust; mix well. Add butter; cut into flour with a pastry blender or two knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding additional cream, 1 tablespoon at a time, if needed. Shape dough into a ball.
Roll out on a lightly floured surface to a 3/8-inch thickness. Cut with a knife or a 3-inch biscuit cutter into 8 pieces; place on top of berries. Brush biscuits with 1 tablespoon cream; sprinkle with 1 teaspoon sugar for topping.
Bake for 45 minutes, or until biscuits are golden brown and thoroughly cooked. Cool slightly. Serve warm.
From Taste of the South
DIVINE CHOCOLATE CAKE
Yield: 1 (3-layer) cake
Preparation: 15 minutes
Cook: 30 minutes
Cool: 1 hour or more
2-1/4 cups all-purpose flour
2 cups sugar
3/4 cups unsweetened natural cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong coffee
3 eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 recipe Mocha Cream-Cheese Frosting (recipe follows)
Garnish: white and dark chocolate curls
Preheat oven to 325 degrees. Grease and flour 3 (8-inch) cake pans; set aside.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs, beating for 2 minutes, or until combined. Stir in sour cream and vanilla. Pour batter into cake pans.
Bake for 28 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and let cool completely on wire racks.
Spread frosting between layers and on top and sides of cake.
MOCHA CREAM-CHEESE FROSTING
Yield: 5-1/2 cups
Preparation: 10 minutes
3/4 cup butter, softened
12 ounces cream cheese, softened
1/2 teaspoon instant coffee granules
1/2 cup unsweetened natural cocoa powder
7 cups powdered sugar
1 teaspoon vanilla extract
In a large mixing bowl, beat butter, cream cheese, and coffee granules at medium speed with an electric mixer until blended. Gradually add cocoa powder and sugar, mixing well. Beat in vanilla.
From Taste of the South
"DREAMSICKLE" DELIGHT PIE
Mix together:
1 Fat Free Philly Cream Cheese (8oz)
1 12 oz. Fat Free Cool Whip
Add 1 box Sugar Free Orange Jell-O
Drain and add 1 sm. can Pineapple Tidbits
1 sm. can Mandarin Oranges
Pour into a Low Fat Graham Cracker piecrust and chill until set
Here is another one that I got this morning. It is not fat free or sugar free but I tasted it and it is wonderful.
DUKE'S SUPER-MOIST CHOCOLATE CAKE
Yield: 1 (8-inch) cake
Preparation: 20 minutes
Bake: 28 minutes
1 cup boiling water
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup Duke's Mayonnaise
1-1/4 cups sugar
1 tablespoon vanilla extract
1 recipe Chocolate Icing (Recipe follows.)
Preheat oven to 350 degrees. Cut parchment paper circles to fit 2 (8-inch) round cake pans. Grease pans with butter, place parchment circle in bottom of each pan, grease parchment circle again, and flour pan. Set pans aside.
In a small bowl, pour boiling water over cocoa and stir until smooth. Set aside.
In another bowl, stir together flour, baking soda, and salt. Set aside.
In a large bowl, beat mayonnaise and sugar with an electric mixer at medium speed for 3 minutes. Add vanilla and cocoa mixture to mayonnaise mixture, beating until incorporated. With mixer at low speed, gradually add flour mixture, beating just until batter is combined.
Pour batter into prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted in center of pan comes out clean.
Cool layers in pans for 10 minutes. Remove from pans and let cool completely.
Frost with Chocolate Icing.
CHOCOLATE ICING
Yield: 2 cups
Preparation: 10 minutes
1 cup butter, softened
1 cup unsweetened natural cocoa powder
1 teaspoon vanilla extract
5 to 6 cups confectioners' sugar
6 or more tablespoons milk
In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioners' sugar alternately with milk until icing reaches a spreadable consistency. (You may not need all 6 cups sugar; you may need more than 6 tablespoons milk.)
From Taste of the South
EASY JELL-O
1 box Jell-O (4 serving size) any flavor you like
1 8 oz. cream cheese
1 12 oz cool whip
Mix the Jell-O and hot water as directed. Put the Jell-O in a blender with the cream cheese and blend until smooth. Put into a bowl and beat in cool whip. You can use a Jell-O mold or gel it in a glass dish. For a large ring Jell-O mold, double the recipe to fill. I always use strawberry because that is how my mom made it. “Pink Jell-O” was my favorite as a kid.
EASY
KEY LIME PIE from Thilda Elizabeth Edelen
(Dessert Prep time: 1 hr, Serves: 8)
6 oz. Frozen Key limeade
1 qt. Cool Whip
14 oz Eagle Brand Sweetened
Condensed milk
1 pie crust, graham cracker
Green food coloring, optional
Combine limeade, sweetened condensed milk, and Cool whip, blend until smooth. Pour into pie crust. Chill until set.
Suggestions: Garnish with lime/lemon peel curl. This recipe is easy to double using large containers of juice and Cool Whip. Lemonade or other juices maybe substituted for the limeade. This is also good as a parfait served with cookies and/or fruit.
EASY STRAWBERRY CAKE
1 pkg. white cake mix
3 oz. pkg. strawberry Jell-O
1 pkg. frozen strawberries (in a sack, without sugar)
4 eggs
three fourths c. Wesson oil
Mix cake mix, Jell-O, 1 cup of strawberries (save remaining strawberries for icing), eggs and oil. Bake at 300 degrees for time given on the box of cake mix.
Icing
1 stick margarine
1 lb. box confectioners' sugar
Strawberries
Mix well and spread on cooled cake.
EASY SUGAR FREE PIE
1 small package sugar free jello-flavor of choice
1/4 cup boiling water
1 Carton Fat Free Cool Whip
Graham cracker crust
Mix well until dissolved. Add with wire whisk 2 cartons fat free fruit yogurt to go with jello flavor. Fold in with wooden spoon 1 carton Fat Free Cool Whip. Spoon in a reduced fat graham cracker crust and chill.
FRESH APPLE CAKE
1-3/4 cups sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups thinly sliced apples
1 cup chopped pecans
Preheat oven to 375 degrees. Lightly grease and flour 9 x 13 x 2-inch cake pan.
In large bowl, mix together sugar, oil, and eggs.
In separate bowl, sift together flour, salt, baking soda, and cinnamon. Combine flour mixture with sugar mixture and beat well. Stir in apples and pecans. Pour into prepared pan.
Bake 45 minutes or until tester inserted into center comes out clean. While cake is still hot, punch holes in cake with fork. Pour filling over cake.
FILLING
1 cup sugar
1/4 cup (1/2 stick) butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Approximately 15 minutes before cake is finished, combine sugar, butter, buttermilk, corn syrup, vanilla extract, and baking soda in medium saucepan. Cook over medium heat until filling reaches soft ball stage (238 degrees). Remove from heat and pour over cake.
From Taste of the South
FRESH COCONUT CAKE FROM SCRATCH
Yield: 1 (3- or 4-layer) cake
Preparation: 1 hour
Bake: approximately 30 minutes
1 fresh coconut (choose one with a lot of liquid.)
1 cup butter, softened
2 cups sugar
4 eggs, beaten
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 recipe 7-Minute Icing (Recipe follows.)
Preheat oven to 500 degrees.
Pierce one eye of coconut with a sharp, pointed knife. Drain liquid into a glass. Taste a small amount of liquid to be certain that coconut is fresh. Refrigerate liquid until ready to use.
Bake coconut in the shell for 6 minutes.
Break coconut shell with a hammer and remove coconut meat.
Using a vegetable peeler or a knife, remove brown layer from coconut. Wash and grate coconut. Refrigerate until ready to use.
Preheat oven to 350 degrees. Grease and flour 3 or 4 (9-inch) cake pans; set aside.
In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add beaten eggs, beating well.
In another bowl, sift together flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with milk to butter mixture, beginning and ending with dry ingredients; beat well after each addition.
Add vanilla and lemon juice. Mix thoroughly.
Ladle batter into prepared pans, dividing equally.
Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
Frost cake with 7-Minute Icing. Spread icing between cake layers and sprinkle with grated coconut. Spread icing on top and sides of cake and sprinkle with remaining grated coconut.
7-MINUTE ICING
Yield: approximately 6 cups
Preparation: 10 minutes
Cook: 7 minutes
3 egg whites
1-2/3 cups sugar
1/4 cup white corn syrup
1/4 cup coconut milk (optional)
1 dash salt
1 teaspoon vanilla extract or lemon juice
In the top of a double boiler over simmering water, cook egg whites, sugar, corn syrup, coconut milk, and salt for 7 minutes, beating at high speed with a hand mixer. Remove from heat and add vanilla or lemon juice. Continue beating until a spreadable consistency is reached.
From Taste of the South
FRESH STRAWBERRY PIE
by Sue Lundin
16 oz. container Fresh Strawberries: wash and slice into a 9" ceramic pie plate, set aside.
Cook together and bring to a rolling boil for 1 minute:
1 pkg. Sugar Free Strawberry gelatin
1 pkg. Sugar Free Cook & Serve Vanilla Pudding
2 cups Water
This forms a wonderful glaze. Cool slightly, pour over your fresh strawberries, refrigerate. The whole "pie" is only 6 points on the Weight Watcher point scale.
FRESH STRAWBERRY & CHOCOLATE PIE
1 6-ounce package (1 cup) semisweet chocolate pieces
1 8-ounce package cream cheese, softened
3 tablespoons honey
1 baked 9-inch piecrust, cooled
4 cups fresh whole strawberries, stems and caps removed
Melted semisweet chocolate (optional)
In a small, heavy saucepan heat the 6 ounces chocolate pieces over low heat, stirring constantly, until melted and smooth. Remove from heat; let stand at room temperature to cool. In a medium mixing bowl beat cream cheese with an electric mixer on low speed until softened. Gradually beat in the chocolate and honey. Spread mixture in piecrust. Cover pie; refrigerate 1-2 hours. Place berries on pie. If desired drizzle with additional melted chocolate. Serve immediately. Serves 8
FROZEN CHERRY CREAM PIE
4 ounces cream cheese, softened
1 1/2 cups cherry pie filling (Comstock makes a lite and Lucky Leaf makes a SUGAR FREE using Splenda)
2 cups whipped topping (I use fat free)
1 reduced fat graham cracker crust
In a mixing bowl, beat cream cheese until smooth. Fold in the pie filling and whipped topping until blended. Spoon into crust. Cover and freeze for 8 hrs hours or overnight. Remove from the freezer 15 minutes before serving. Yields 8 servings. Each serving is 114 calories, 5 g fat (4 g saturated fat), 8 mg chol, 48 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein. Diabetetic exchange: 1 starch, 1/2 fat.
FROZEN CHOCOLATE FRUIT BITES
For bridal teas and other types of parties where you need "little bite foods" this is a quick thing to do. In a few weeks we will do a round the clock shower for Diane Bradshaw's daughter, Erin, who has been Joanna's closest friend since kindergarten. She is to marry in early December. I will quickly make these the morning of the shower.
Fresh fruits - Seedless grapes, bananas, melon, apples, oranges, mandarin
oranges.
1 package semi-sweet chocolate pieces
1/2 cup butter
Toothpicks
Melt semi-sweet chocolate pieces and 1/2 cup butter in a small pan over hot water. Put a toothpick into each piece of fruit. Dip fruits into chocolate; place on lightly buttered waxed paper on a cookie sheet. Freeze fruits until solid, which is about 3 hours. This amount of chocolate and butter and about 2 cups of fruit makes about 24-36 pieces. Just double the recipe for chocolate and butter if you want to dip more fruit. These are so good and look like they are a lot of trouble, which they are not!
FRUITCAKE COOKIES
3/4 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla extract
1-3/4cups self-rising flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup chopped dates
1 cup chopped candied cherries
1 cup coconut
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a large bowl, cream together sugar and butter. Add egg and vanilla extract beating until light and fluffy. In a medium bowl, sift together flour, cinnamon, and cloves. Add flour to sugar mixture with buttermilk. Stir in dates, cherries, coconut, and pecans or walnuts.
Drop by heaping teaspoon onto prepared cookie sheet. Bake for 11 to 14 minutes or until lightly brown. Yield: 5 to 6 dozen cookies.
From Taste of the South
GERMAN-CHOCOLATE POUND CAKE
Yield: 12 to 16 servings
Preparation: 20 minutes
Bake: 1 hour
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (4-ounce) box German’s sweet baking chocolate, melted and cooled
1 recipe Coconut-Pecan Frosting (Recipe follows.)
Preheat oven to 325°. Spray a 10-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating to combine.
In a small bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture, beating until combined.
Add chocolate, beating until combined. Spoon batter into prepared pan.
Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely on a wire rack.
Spoon Coconut-Pecan Frosting over cooled cake.
COCONUT-PECAN FROSTING
Recipe development by Rebecca Touliatos
Yield: approximately 2 cups
Preparation: 5 minutes
Cook: 10 minutes
1 (5-ounce) can evaporated milk
3/4 cup sugar
1/3 cup butter
2 egg yolks
1-1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
In a medium saucepan, combine milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, for 10 minutes, or until thickened and golden brown. Remove from heat; stir in coconut and pecans.
From Taste of the South
GOOEY GERMAN CHOCOLATE CAKE
By Hilda Wright
1 box German chocolate cake mix
1 c. pecans, chopped
1 c. coconut
1 stick margarine, melted
1 box confectioners' sugar
8-oz. Pkg. cream cheese
Mix cake mix according to directions on box. Sprinkle nuts and coconut in a greased 13" x 9" cake pan. Pour cake batter over the nuts and coconut. Mix the melted margarine, confectioners' sugar and cream cheese. Stir the icing over the uncooked cake mix. Bake at 350 degrees for 30-35 minutes.
HAND-HELD GERMAN-CHOCOLATE PECAN PIES
Yield: approximately 2 dozen
Preparation: 45 minutes
Cook: 10 minutes
Bake: 18 minutes
1 cup sugar
3/4 cup light corn syrup
6 tablespoons butter, melted
3 eggs
11/2 cups chopped pecans
1 (4-ounce) bar German’s sweet chocolate
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
1 1/2 (15-ounce) packages refrigerated piecrusts (3 sheets)
1 egg yolk, beaten
In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, and pecans. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat. Add chocolate, coconut, and vanilla, stirring until chocolate melts.
On a lightly floured surface, unroll 1 piecrust. Cut out rounds, using a 4-1/2-inch cutter and rerolling dough as needed. Repeat procedure with remaining piecrusts. Preheat oven to 400°. Lightly grease two baking sheets; set aside.
Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk. Place 1 heaping tablespoon chocolate mixture in center of piecrust round. Fold dough over filling, crimping edges with a fork to seal. Repeat with remaining piecrust rounds and chocolate mixture. Place pies on prepared baking sheets.
Bake for 15 to 18 minutes, or until lightly browned.
From Taste of the South
HUMMINGBIRD CAKE
3 c. flour
1 t. baking soda
3 large eggs, slightly beaten
8 oz. can crushed pineapple with juice
1 t. salt
1 t. cinnamon
2 c. sugar
1 - one half c. vegetable oil
2 c. mashed bananas (6)
1 - one half c. chopped pecans
1 - one half t. vanilla
Frosting:
1 stick real butter
8 oz. softened cream cheese
1 t. vanilla
1 box confectioners' sugar
Mix flour, soda, salt and cinnamon. Sift, add sugar and mix well. Add all other ingredients and stir until just blended. Pour into buttered and floured 10 inch cake pan. (I cut a piece of brown paper, fit into pan, and butter it to make removal easier). Pour cake into pan and bake at 350 degrees for 1 hour and 10 - 20 minutes. Blend butter, cream chees, sugar and vanilla together to make frosting and frost cake.
ICE CREAM TOPPER
2 large cans fruit cocktail
1/2 stick butter
1 teaspoon cinnamon
1/2 cup brown sugar
Mix together. Bring to boil and then simmer for 1/2 hour. Let cool and served over vanilla ice cream. Great for layering in a frozen parfait.
INDIVIDUAL CHEESECAKES
by Jacq Zientek
18 vanilla wafer cookies
2 - 18oz pkgs cream cheese
1/2 cup sugar
2 eggs
2 tsp vanilla
1 can pie filling -- favorite -- cherry sour cream
18 - Reynolds 2" mini size foil cupcake liners -- paper liner removed
Line muffin tins with foil liners. Put one vanilla wafer in each. Beat cream cheese, sugar, eggs & vanilla for 5 min. Fill each liner with mixture to 1/4" from top. Bake in preheated 375 degree oven for 15 min. Cool. Put spoonful of sour cream on top of each and return to warm oven for a few min. Put one heaping tsp. of pie filling on top of each cheesecake.
Refrigerate until ready to serve. -- Serve in foil liners. I also use the Keebler vanilla wafers. I usually put the cherries on top first, about 3-4 & then add the sauce -- these will go very fast. Hope you enjoy both recipes!!!
ITALIAN CREAM CAKE
One half cup margarine
One half cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 7-oz can Angel Flake Coconut
1 cup chopped nuts
5 egg whites (stiffly beaten)
Creme shortening and margarine add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture, alternating with buttermilk. Stir in vanilla, coconut, nuts. Fold in egg whites. Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees for 25 minutes. Cool. Frost with the following frosting.
Cream Frosting:
1 8-oz package cream cheese
One fourth cup margarine
1 box confectioners' sugar
1 teaspoon vanilla
One half cup chopped nuts
Beat cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers. Sprinkle nuts between layers. Spread frosting on sides and top.
KENTUCKY JAM CAKE
CAKE
1-3/4 cups flour
1-1/2 cups sugar
1 cup Crisco oil
1 cup buttermilk
1 cup blackberry jam
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped walnuts-black walnuts are even better
1 teaspoon each cinnamon, allspice, nutmeg and vanilla
1/2 teaspoon salt
3 eggs
Mix all ingredients together and beat. Grease and flour bundt or tube pan. Fill pan with batter and bake 30-35 minutes at 350 degrees. Ice with caramel frosting when cool.
CARAMEL FROSTING
1 stick butter
1-1/2 cups brown sugar
1/3 cup cream
1-1/2 cups confectioners' sugar
Combine butter, brown sugar and cream in saucepan. Bring to boil for 2 minutes. Beat powdered sugar into mixture and ice cake with frosting. DELICIOUS!
LEMONADE PIE
2 - 8 inch graham cracker crusts
1 half gallon vanilla ice cream
6 oz. can frozen lemonade (or limeade)
Graham cracker crumbs
Soften lemonade and ice cream. I put the ice cream into my mixer and soften it there. Beat together until creamy. Pour into graham cracker crusts and freeze until serving time. Sprinkle top with graham cracker crumbs. You can also sprinkle the top with chopped pecans if you like. I always put the plastic lids from the graham cracker crusts on top of the pies and seal the little foil pie dish around this plastic top. This keeps it from getting freezer burn if you are going to leave it in the freezer for several days.
LEMON CHESS PIE
As Southerners we really like Chess Pie. Some of you might never have heard of this very rich, very delicious pie. When the School of Art Fashion students come to our house for the Bar-Be-Que. we have many varieties of "home made from Gibson's" pies. Chess is usually one of them. Mama always made egg custard pies and chess pies for my daddy and my granddaddy since they were their favorites. After receiving these family recipes you probably don't wonder why I am a little fluffy around the middle.
4 eggs
2 cups sugar
1/2 cup milk
6 Tablespoons butter, melted
1 Tablespoon plain flour
1 Tablespoon corn meal
Juice and rind of 2 lemons
2 (9) inch piecrusts, unbaked
Beat eggs well; add sugar, milk and melted butter; add flour, meal, and lemon. Pour into piecrust. Bake at 350 degrees F. until done; about 1 hour at which time the top will be brown.
LEMON MERINGUE PIE
Yield: 8 servings
Preparation: 10 minutes
Cook: approximately 10 minutes
Bake: 12 to 14 minutes
1-1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
1-3/4 cups cold water
4 eggs, separated
3 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons grated lemon zest
1 (9-inch) pie shell, baked
1/2 teaspoon cream of tartar
1/3 cup sifted powdered sugar
In a medium-size heavy saucepan, combine sugar, cornstarch, and salt. Gradually add water, stirring until smooth. Cook over medium heat on stovetop, stirring constantly, until mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
In a mixing bowl, beat egg yolks at high speed with an electric mixer until thick. Gradually stir 1/3 hot mixture into egg yolks. Add egg-yolk mixture to remaining hot mixture, stirring constantly. Return pan to heat and cook for 2 to 3 minutes longer, continuing to stir. Remove from heat.
Add butter, lemon juice, and lemon zest. Stir to mix. Pour hot filling into baked pie shell. Set aside.
Preheat oven to 350 degrees.
In a large mixing bowl, beat egg whites, cream of tartar, and powered sugar at high speed with an electric mixer for approximately 3 to 4 minutes until light and fluffy and peaks form. Spread meringue over filling, making sure meringue touches crust all around.
Bake for 12 to 14 minutes until meringue is lightly browned. Cool. Refrigerate until serving time.
From Taste of the South
LILLIE BASS' POUND CAKE
Oven temp: 325-350
5 cups plain flour, sifted (we use White Lily or some other low-gluten flours-definitely not bread flour)
4 cups granulated sugar
1 pound of lightly salted butter
12 large eggs
3/4 tsp salt
No additional flavorings needed & don't use margarine!
Line a 13x9x2 pan and a loaf pan with waxed paper. No greasing or flour needed.
Let butter soften at room temperature. Cream butter and sugar till shiny (about 1 minute).
Add eggs 2 at a time and beat after each addition.
Add salt.
Fold in sifted flour with large spoon.
Smooth out with mixer.
Bake about 1 hour until barely done. Don't over bake. Cool on rack for about 5 minutes after running knife around edges to loosen. Remove cakes from pan and cool completely, then wrap tightly to keep it from drying out.
This makes a lot of cake. This is great still warm with a cold glass of milk. It would also make great gifts, using the foil loaf pans.
LINDA'S CHEESECAKE
2-8oz.pkgs. Fat Free Cream Cheese, softened
1/2 cup sugar
6 packets Sweet-N-Low
1 TBSP. Flour
1 tsp. Vanilla
4 egg whites
1-cup non-fat, sugar free flavored vanilla yogurt
1 graham cracker pie crust
Cool whip or fruit spread for topping
Mix first 5 ingredients with electric mixer until well blended. Add yogurt and blend. In a separate bowl mix egg whites until frothy. Fold into the cream cheese batter. Pour into the Graham cracker crust and bake in a 325 degree over for 1 hour to 1 1/2 hours. Let cool and put cool whip or sugar free fruit spread for topping.
LOWER CALORIE ICE CREAM SANDWICHES
from Lynda Cooke
I have to share a recipe that was given at my weight watchers meeting of something that is absolutely delicious....and very low calorie. It does have some sugar though.
What you need is fat free Coolwhip....and a chocolate graham cracker. Break the graham cracker in half--put a dollop of the Coolwhip on half, put the other half on and make a sandwich--wrap it up in plastic wrap--and freeze. Yum, YUM!!!
On the WW plan--it counts for 1 point....and the calories are about 85 with 1/2 gram of fiber. This is a really satisfying cold treat and helps calm that little persistent sweet tooth....especially now that it is getting hot. My little 8 year old daughter loves these--and I KNOW it is much better for her than getting into the real ice cream.
MAMA'S CHESS PIE
1-3/4 cup sugar
5 egg yolks
1 tablespoon flour, rounded
1 tablespoon cornmeal, rounded
1/2 cup butter, melted
1 cup milk
2 teaspoons vanilla
One unbaked pie shell
Preheat oven to 350 degrees. Beat egg yolks with one cup of sugar until light and fluffy. In another bowl mix the three quarters of a cup of sugar (the remaining sugar) with flour and cornmeal. Add the melted butter to this sugar, flour and cornmeal mixture. Mix well. Then, add milk. Pour two mixtures together and add vanilla. Pour into unbaked pie shell and bake for approximately 45 minutes.
MICRO-FUDGE
2 pounds confectioners' sugar (powdered)
1 cup cocoa
1 cup (2 sticks) butter
1/2 cup milk
1 tablespoon vanilla
1 1/2 cups chopped nuts (I use pecans)
Thoroughly blend powdered sugar and cocoa in a large microwavable bowl. Add butter and milk to the sugar/cocoa mixture. DO NOT STIR!
Place bowl in microwave. Heat for approximately three (3) minutes until butter is soft and melting.
Add vanilla and nuts; stir vigorously until well-blended.
Pour into a 2-quart greased oblong dish. Chill approximately 1 hour to harden; cut into squares and serve.
Makes approximately 60 one-inch squares/pieces.
MIXED BERRY SHORTCAKE
Yield: 6 servings
Preparation: 5 minutes
Stand: 30 minutes
6 cups mixed berries, such as blackberries, blueberries, and raspberries
1/4 cup plus 2 tablespoons sugar
1 recipe Orange Shortcake Biscuits (Recipe follows.)
1 recipe Honey-Mascarpone Whipped Cream (Recipe follows.)
In a large bowl, gently toss berries and sugar until well coated; set aside for 30 minutes to allow berries to release their juices. Split biscuits and place bottom halves on 6 dessert plates. Spoon berry mixture over each half. Top with Honey-Mascarpone Whipped Cream and top halves of biscuits.
ORANGE SHORTCKAE BISCUITS
Yield: 6 biscuits
Preparation: 10 minutes
Bake: 20 minutes
2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1/2 cup sour cream
1 egg
1/3 cup plus 2 tablespoons heavy whipping cream, divided
1/2 teaspoon vanilla extract
1 teaspoon orange zest
Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone pan liner; set aside. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. In a small bowl, combine sour cream and egg. Add 1/3 cup whipping cream, vanilla, and orange zest; mix well. Add to flour mixture; stir well. On a floured surface, roll dough to 1/2-inch thickness. Using a 3-inch round cutter, cut biscuits, rerolling dough once, if necessary. Place 2 inches apart on prepared baking sheet. Brush tops with remaining 2 tablespoons whipping cream and sprinkle with remaining 2 tablespoons sugar. Bake for 15 to 20 minutes, or until golden brown.
HONEY-MASCARPONE WHIPPED CREAM
Yield: approximately 4 cups
Preparation: 5 minutes
2 cups heavy whipping cream
1/4 cup mascarpone cheese
3 tablespoons honey
1 tablespoon confectioners’ sugar
1/2 teaspoon vanilla extract
In a large bowl, beat cream and mascarpone cheese at medium speed with an electric mixer. When mixture begins to thicken, add honey, sugar, and vanilla; beat until soft peaks form. Refrigerate until serving time.
From Taste of the South
MOCHA TRIFLE
1 box fudge brownie mix
2 small boxes instant vanilla pudding
1 container Cool Whip
3 Heath toffee candy bars.
1. Prepare the brownies as directed on the box.
2. While brownies are cooking. Prepare the vanilla pudding with 1/2 cup strong coffee and the rest milk as directed on the package. That is, instead of 2 cups milk, use 1-1/2 cups milk and 1/2 cup coffee. Refrigerate to set.
3. While vanilla pudding is setting, whiz 3 bars of Heath candy in food processor (or chop fine) so you have little bits and pieces of toffee.
4. After brownies have cooled, cut into 1/2 inch cubes.
5. After pudding is set, prepare dessert in a crystal bowl by layering as follows:
Bottom: brownies followed by pudding with sprinkling of candy then cool whip. Layer as many times as your bowl allows. Then top with cool whip and toffee. ENJOY!
MOIST CHOCOLATE CAKE
by
Gwen McLean McDaniel
Mix the following dry ingredients in one bowl:
2 cups Sugar
2 cups Flour
1/2 cup Cocoa
2-1/2 teaspoons Baking Soda
1/2 teaspoon Salt
Mix the following liquid ingredients in another bowl:
2 Eggs
1 cup Oil
1 cup Buttermilk
1 teaspoon Vanilla
1 cup Hot Water
Carefully pour and mix the liquid ingredients into the dry ingredients. (Sometimes, when I'm lazy, I just make a well in the dry ingredients and drop the liquid ingredients into the well - then mix). Please note that the mixture will be thin! Also: If I don't have buttermilk I use regular milk and add 1 tablespoon vinegar to the cup. I pour it into a 13" x 9" glass baking pan. Bake at 350 degrees for 45 minutes.
ICING
1 stick margarine - softened
1 tablespoon cocoa
1/2 cup milk (about)
box of powdered sugar
Blend together and spread on cake. Note: Sometimes I put on Mom's icing, and sometimes I just sprinkle chocolate chips on the hot cake, wait a minute for them to start melting, and then smooth out this "easier" icing. Enjoy!
MOM'S MAPLE CREAM PIE (stovetop version) - From the kitchen of Thelma Bell, Georgia, Vermont
1 cup maple syrup
1 cup top milk (light cream)
2 tablespoons butter
Warm above ingredients together slowly, then add
2 egg yolks, slightly beaten
2 tablespoons cornstarch mixed in one-fourth cup of water
1 teaspoon vanilla
Stir together slowly, cook until thickened. Pour into 8 inch cooked pie shell. When cool top with real whipped cream.
MY GRANDMA'S CHOCOLATE CHIP CAKE
1 cup chopped dates 2 cups flour (sifted)
1 tsp. baking soda 3/4 tsp. baking soda
1 1/2 cups boiling water 3/4 tsp. salt
1 1/4 cups sugar TOPPING:
1/2 cup shortening 1--12 oz. pkg.
chocolate chips
2 eggs 1/4-1/2 cup
sugar
1/4 cup
chopped nuts (optional)
9 x 13" pan 350 degrees for 45 minutes
In small bowl let stand until cool: Dates, 1 teaspoon baking soda and boiling water.
In large bowl cream sugar, shortening and eggs. To creamed mixture add cooled date mixture alternately with flour, baking soda and salt. Beat 2 minutes. Pour into greased 9 x 13" pan. Sprinkle evenly on top first the chocolate chips, second sugar, and third nuts if desired.
NAN'S INDIVIDUAL PECAN PIES
Recipe courtesy of Nanette Comer, Fulton, Mississippi
Yield: 12 individual pecan pies
Preparation: 10 minutes
Bake: 40 minutes
12 individual frozen pie shells
1 cup chopped pecans
1/2 cup butter
3/4 cup light corn syrup
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla
Preheat oven to 350 degrees.
Arrange pie shells on a baking sheet. Sprinkle 1 heaping tablespoon chopped pecans in each pie shell, dividing pecans equally among shells. Set aside.
In a saucepan over medium heat on stovetop, melt butter. Stir in corn syrup, sugar, and beaten eggs. Remove from heat and add vanilla. Pour filling into pie shells, dividing equally among pie shells.
Bake for 35 to 40 minutes, or until pies are golden brown.
From Taste of the South
OLD-FASHIONED LATTICE-TOP BLUEBERRY PIE
Yield: 1 (9-inch) deep-dish pie
Preparation: 5 minutes
Cook: 12 minutes
Cool: 1 hour, 20 minutes
Bake: 1 hour
Chill: 1 hour
6 cups fresh blueberries, washed and dried, divided
1 cup plus 1 teaspoon sugar, divided
1/4 cup fresh lemon juice
2 tablespoons butter
1 teaspoon vanilla extract
1/4 cup cornstarch
1/4 cup cold water
1 recipe Double-Crust Pie Dough (recipe follows)
1 tablespoon heavy whipping cream
Preheat oven to 350 degrees.
In a medium saucepan, combine 3 cups blueberries, 1 cup sugar, lemon juice, butter, and vanilla. Cook over medium-high heat on stovetop for approximately 5 minutes, or until sugar is dissolved and mixture is in liquid form; remove from heat.
In a small bowl, stir together cornstarch and cold water. Add cornstarch mixture to blueberry mixture and return to stovetop. Cook over medium-high heat for 6 to 7 minutes, or until mixture thickens, stirring often. Cool for 10 minutes.
Add remaining 3 cups blueberries to cooled blueberry mixture, gently tossing to combine; set aside.
On a floured surface, roll half of dough to a 12-inch circle. Place in a 9-inch deep-dish pie plate. Trim excess piecrust 1/2 inch beyond edge of pie plate. Spoon blueberry mixture into prepared crust, mounding slightly in the center.
Roll remaining dough to 1/8-inch thickness. Using a pastry wheel or a knife, cut into 1/2-inch strips. Arrange in a lattice design over blueberry mixture. Trim strips even with edges. Press edges of crust together. Fold edges under, and crimp.
Brush crust with cream and sprinkle with remaining 1 teaspoon sugar.
Bake for 1 hour, or until crust is deep golden brown and juices are bubbling and thickened. Transfer pie to a wire rack to cool completely for approximately 1 hour. Keep at room temperature, loosely covered with plastic wrap, for up to 2 days.
DOUBLE-CRUST PIE DOUGH
Yield: 2 (12-inch) piecrusts
Preparation: 15 minutes
Chill: 1 hour
3 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, diced
1/3 cup cold water
In a medium bowl, combine flour, sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add water and stir just until moistened. Knead 10 turns, or until dough forms into a ball. Divide the dough into 2 balls. Wrap each ball tightly in plastic wrap; refrigerate for at least 1 hour.
From Taste of the South
"OMA'S ORANGE COOKIES"
1 Box Orange Supreme Cake Mix
2 eggs
1/2 cup cooking oil
Mix well. The dough will be stiff and a mixer helps greatly. Drop spoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for approximately 10 minutes. Only until lightly browned. I got the recipe from my mother-in-law ("Oma" to her grandchildren), and the name "Oma's Orange Cookies" is much more elegant than cake mix cookies.
ONE EGG CAKE
2/3 cup sugar
1 egg
1/4 cup shortening
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
Cream shortening and sugar. Add unbeaten egg. Add favoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into well-oiled loaf pan. Bake in moderate oven (375 degree F.) 35 minutes.
ORANGE CELEBRATION CAKE
1/3 cup butter
1/3 cup shortening
2 teaspoons grated orange peel
1 1/2 cups sugar
3 eggs
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup orange juice
Cream together butter, shortening and orange peel. Gradually add sugar, creaming til light. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add alternately with orange juice to creamed mixture, beating after each addition. Bake in 2 greased and lightly floured 9 by 1 1/2" round pans in moderate oven (350 degrees) for 25 to 30 minutes or till done. Cool 10 minutes. Remove pans. Cool.
While your cake is cooling, make your orange filling.
FILLING:
Combine 2/3 cup sugar and 3 tablespoons all-purpose flour in sauce pan. Add 1 cup orange juice and 2 egg yolks. Cook and stir until mixture boils: cook 1 minute. Stir in 2 tablespoons butter; cool.
FRESH ORANGE FROSTING
3 cups powdered sugar
1/3 cup butter
3 tablespoons orange juice
1 tablespoon freshly grated orange rind
Soften butter and mix with powdered sugar. Add orange juice and grated orange rind. Beat until fluffy. Spread on top and sides of cake. I double this recipe to make sure I have plenty of frosting.
I won a blue ribbon at the Benton-Franklin County Fair with this cake and the judge said it was the best cake she had tasted that day. She didn't know that I was standing near-by.
PARTY PRETZELS
Square checkerboard pretzels
Rollos
Pecans
Put a Rollo on top of each pretzel, put in oven until the chocolate becomes shiny, just a few minutes. Take out put a pecan on top and mash down. These look good and make something good to take to a party.
PEACH CRISP
Yield: 6 servings
Preparation: 20 minutes
Cook: 35 minutes
4 cups peaches, peeled, pitted, and sliced
1-1/2 cups light brown sugar, divided
1 teaspoon orange juice
1 teaspoon vanilla extract
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 cup self-rising flour
1 egg
1/2 cup unsalted butter, melted
Preheat oven to 375 degrees. Coat a 9-x-9-inch casserole dish with cooking spray; set aside.
In a large bowl, combine peaches, 1/2 cup brown sugar, orange juice, vanilla, ginger, and cinnamon. Spoon peach mixture into prepared dish.
In a medium bowl, combine remaining 1 cup brown sugar, flour, and egg. Crumble evenly over peaches. Pour butter over topping. Do not stir.
Bake for 30 to 35 minutes, or until topping is golden brown.
From Taste of the South
PEANUT-BUTTER POUND CAKE
Recipe development by Rebecca Touliatos
Yield: 12 to 16 servings
Preparation: 20 minutes
Bake: 1 hour 25 minutes
1 cup butter, softened
1-1/2 cups sugar
1 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 (10-ounce) package swirled milk chocolate and peanut-butter morsels
Garnish: confectioners’ sugar and miniature chocolate-covered peanut-butter cups
Preheat oven to 325°. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter, sugars, and peanut butter at medium speed with an electric mixer until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in chocolate and peanut-butter morsels. Spoon batter into prepared pan.
Bake for 1 hour and 15 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
Let cool for 10 minutes. Remove from pan, and cool completely on a wire rack. Garnish with confectioners’ sugar and miniature peanut-butter cups, if desired.
From Taste of the South
PECAN-PIE CHEESECAKE
Yield: 1 (9-inch) cheesecake
Preparation: 45 minutes
Bake: 1 hour
Stand: 1 hour
Chill: 4 hours
Crust:
1 3/4 cups vanilla-wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted
Pecan filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Cheesecake filling:
3 (8-ounce) packages cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Preheat oven to 350°.
In a medium bowl, combine vanilla-wafer crumbs and brown sugar. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan.
Bake for 6 minutes; let cool.
In a medium saucepan, combine all pecan-filling ingredients, stirring well. Bring to a boil over medium-high heat. Reduce heat and simmer for 8 to 10 minutes, or until thickened, stirring constantly. Pour into prepared crust; set aside.
Reduce oven temperature to 325°.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream and vanilla. Pour cheesecake mixture over pecan filling.
Bake for 1 hour.
Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
Run a knife around edges of cheesecake to release sides. Let cool completely.
Chill for at least 4 hours before serving.
From Taste of the South
PEPPERMINT CHEESECAKE
Yield: 1 (10-inch) cheesecake
Preparation: 25 minutes
Bake: 1 hour, 30 minutes
Stand: 4 hours
Cool: 1 hour
Chill: 8 hours
Crust:
2 cups chocolate-wafer crumbs
1/3 cup sugar
6 tablespoons butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1-1/2 cups sugar
6 eggs
4 (1-ounce) squares white chocolate, melted
3 (8-ounce) containers sour cream
1 teaspoon peppermint extract
Garnish: crushed candy canes
Preheat oven to 350 degrees.
Combine wafer crumbs, sugar, and butter in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 10-inch springform pan.
Bake for 8 minutes. Remove from oven; set aside. Reduce heat to 300 degrees.
In a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add melted chocolate, sour cream, and peppermint extract, beating at low speed until smooth. Pour into prepared pan.
Bake for 1 hour and 30 minutes. Turn oven off. Leave in oven with door closed for 4 hours.
Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack.
Cover and chill for 8 hours.
Remove sides of pan before serving. Garnish with crushed candy cane, if desired.
From Taste of the South
PINEAPPLE CAKE
1 Angel Food cake mix ( not the two step, the one step box)
1 20 oz can of crushed pineapple undrained
Just mix the dry cake mix and can of pineapple together. Bake in a 13x9 sprayed pan for 45 min at 350. You may have to adjust the time.
PINEAPPLE PIE
1 prepared graham cracker crust
1 20 oz. can of unsweetened crushed pineapple
1 8 oz. carton of non fat sour cream
2 4 serving size packages of sugar free instant
vanilla pudding mix
Mix pineapple and juice with sour cream and pudding mix, until well blended. Place into graham cracker crust. Chill for at least 1 hour. This tastes a lot like a cheesecake. And it will freeze well.
PINEAPPLE PRETZEL FLUFF
1 c coarsely crushed pretzels
1/2 c melted margarine (I used benecal - lowers chol.)
1 cup Splenda, divided
1 package (lowfat) cream cheese
1 can (20 oz) very well drained crushed pineapple
1 carton (12 oz) frozen whipped topping, thawed
In a bowl, combine pretzels, butter and 1/2 c sugar. Press into a baking square and bake at 400 degrees for 7 minutes. Cool. Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping, chill until serving. Recipe then calls to break pretzel mixture into small pieces, and stir into pineapple mixture. But we prefer to put pretzel mixture into container and sprinkle on top since this is dessert for several days, the pretzels taste like nuts. Yields 6 servings.
POUND CAKE
1 cup shortening ( I think she used butter)
2 cups sugar
3 cups cake flour
3 eggs
Fraction over 1 cup buttermilk
1/2 teaspoon soda
Three fourths teaspoon salt
1 tablespoon lemon extract
Mix as any other cake. Bake in 325 degree oven for 1 hour or until done.
PUMPKIN DELIGHT
Preheat oven to 350 degrees
Combine:
1 lg. can Pumpkin
1 cup lt. brown sugar
1 cup sugar
3 eggs slightly beaten
1 cup evaporated milk
1 tsp. cinnamon.
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
Pour into greased 9x13 baking dish. Sprinkle whole box of yellow cake mix (not prepared) on top. Cut mix into custard (don't stir fully). Sprinkle with 1 cup chopped walnuts. Pour 1 stick of melted butter on top as evenly as possible. Bake 50 - 60 min.
There ya go! You asked for recipes last week and here are a few I got today from some very delightful ladies. I hope you enjoy them and share them with your newsletter readers, especially the sugar and fat free one. Happy cooking to you and to all your readers, maybe they can use them during the holidays ahead. May God bless you and the work that you do. You are an inspiration to all of us out there sewing beautiful things for our family and homes.
One of Your Friends/Sisters in Christ, Gwen Miller
I made this Sunday for dessert and by suppertime they had eaten the whole cake! It makes a really good, moist cake.
PUMPKIN DIP
4 c. powdered sugar
2 (8 oz.) packages cream cheese, softened
1 (30 oz) can of pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger
Mix sugar and cream cheese. Blend in the other ingredients. Chill. This is darling served in a small pumpkin that has been carved out! Place gingersnaps around the outside of the pumpkin (on a serving plate) and WA - LA, a tasty dip. It makes about 7 cups, so you can halve the recipe or give some away!
PUMPKIN PIE (From the FREE recipes from www.equal.com Equal Sweetener)
Pastry for 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup
Equal® Spoonfuls
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Roll pastry on floured surface to circle 1 inch larger than inverted pie pan. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack. Makes 8 servings.
Nutrition information per serving:
175 cal., 8 g pro., 22 g carbo., 7 g fat, 86 mg chol., 208 mg sodium
Food Exchanges: 1-1/2 Bread, 1 Fat
31% calorie reduction from traditional recipe
PUMPKIN SURPRISE
1 large can of pumpkin
Spices listed on can of pumpkin
1 pkg. of cream cheese
4 packages of sugar substitute (Equal)
1 large package of sugar free orange Jell-O
1 cup heavy whipping cream (liquid)
Nuts if desired
Place the Jell-O in a bowl and add the hot water only. Stir for 2 minutes. Add this Jell-O mixture to your pumpkin. If the pumpkin is cold the Jell-O will harden into little clumps. Don't worry, just heat it in the microwave for about 30 seconds and it will melt. Now add the cream cheese, and stir thoroughly. Next the sugar, whipping cream, and the spices listed on the pumpkin can. You can use a mixer if you like. Last would be nuts if desired. Pour into a serving bowl and refrigerate for a couple of hours. It will firm up nicely like a mousse.
PUMPKIN or SWEET POTATO CAKE (from "Taste of Home" magazine December 1996, p.9)
1 c. pumpkin or mashed sweet potatoes
1/3 c. shortening
1/3 c. water
1 egg
1-2/3 c flour
1- 1/3 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground ginger
2/3 c raisins (optional)
1/3 c. chopped pecans
Confectioners' sugar
Beat first four ingredients. Combine dry ingredients and add to first mixture. Add raisins and pecans. Pour into a greased 8 cup fluted tube pan or 11 in by 7 in pan. Bake at 350 for 45-50 min. Dust with confectioners' sugar.
Sent by My daughter-in-law, Suzanne Crocker, from Africa
RASPBERRY JELLO
1 large package of cranberry Jello
2 cups frozen raspberries (the kind that come in a bag without sugar)
Add two cups boiling water to Jello. Instead of adding plain cold water, I use a two cup measure of frozen raspberries. Then, I fill the measure of frozen berries to the top with cold water and add it to the hot Jello. It thickens up right away, and I refrigerate it until it's completely set. The results are a bit tart and I always receive multiple compliments and requests for the "recipe."
RED-VELVET CUPCAKES
Yield: 12 cupcakes
Preparation: 8 minutes
Bake: 20 minutes
1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
1 egg
3/4 cup vegetable oil
1/2 cup buttermilk
1/2 teaspoon white distilled vinegar
1/2 teaspoon vanilla extract
1-1/2 teaspoons red food coloring
1 recipe Cream-Cheese Icing (recipe follows)
Garnish: sliced almonds, cupcake crumbs
Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper liners.
In a mixing bowl, sift together flour, sugar, cocoa powder, and baking soda.
Add egg, oil, buttermilk, vinegar, and vanilla and beat at medium speed with an electric mixer until combined.
Divide batter evenly among prepared muffin cups.
Bake for 20 minutes, or until a tester inserted near center comes out clean.
Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Reserve crumbs from edges of cupcakes for garnish. Frost cooled cupcakes with Cream-Cheese Icing.
Garnish with sliced almonds and reserved crumbs.
CREAM-CHEESE ICING
Yield: 1-1/2 cups
Preparation: 5 minutes
1 (8-ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
In a mixing bowl, beat all ingredients at medium speed with an electric mixer until creamy.
From Taste of the South
RED, WHITE, AND BLUE STAR TARTS
Yield: 4 tarts
Preparation: 25 minutes
Cook: 8 minutes
Chill: 15 minutes
1/2 (15-ounce) package refrigerated pie crust (1 sheet)
2 (3-ounce) packages cream cheese, softened
1 (8-ounce) package frozen non-dairy whipped topping, thawed
1 teaspoon vanilla extract
1/3 cup confectioners' sugar
4 to 6 fresh strawberries, sliced
12 fresh blueberries
Preheat oven to 450 degrees.
On a lightly floured surface, unroll crust. Using a 41⁄2-inch round cutter, cut 4 circles from pie crust. Line 4 (4-inch) tart pans with prepared crusts; prick bottom of crusts with a fork. Place on a baking sheet.
Bake for 7 to 8 minutes, or until golden brown. Cool on wire racks for 5 minutes; remove from pans and cool completely.
In a medium bowl, combine cream cheese, whipped topping, and vanilla extract. Beat at medium speed with an electric mixer until creamy. Add confectioners' sugar, beating until combined. Spoon cream-cheese mixture into prepared crusts. Top with strawberries and blueberries.
From Taste of the South
REFRIGERATOR COCONUT CAKE
1 box white cake mix
1 can sweetened condensed milk (Eagle Brand)
1 sm. can cream of coconut (Lopez)
1 large carton Cool Whip
1 large pkg. frozen coconut or large can Baker's flaked coconut
1. Mix cake according to instructions on box.
2. Pour batter into a large oblong pan that has been greased and floured.
3. Bake; while still hot, punch holes in cake with toothpick.
4. Pour condensed milk over cake.
5. Pour cream of coconut over cake. Cool completely
6. Cover cake with Cool Whip.
7. Sprinkle coconut on top.
8. Store in refrigerator until ready to serve.
9. Suitable for freezing.
RESURRECTION COOKIES
This is a fun activity to do with your children or grandchildren. Read the whole recipe before beginning....Try to do together Saturday night before Easter Sunday. You need: Wooden spoon, Bible, Zipper baggie and tape.
Ingredients:
1 cup whole pecans
3 egg whites
1 cup sugar
1 tsp. vinegar
Pinch salt
Preheat oven to 300 degrees.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
Read John 19:1-3
Let child smell the vinegar. Put 1 tsp. into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.
Read John 19:28-30
Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.
Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27
(So far the ingredients are not very appetizing.)
Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalm 34:8 and John 3:16
Beat with a mixer on high speed for 11-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3
Fold in broken nuts. Drop by tsp. onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew. 27:57-60
Put cookie sheet in the oven. Close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matthew 27:65-66
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22
On Resurrection morning, open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection Day, Jesus' followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9 - HE IS ALIVE!
RUM CAKE
1 box Duncan Hines Butter Cake
1 box instant vanilla pudding
one half c. white rum
1 c. chopped pecans
one half c. water
one half c. oil
4 eggs
Grease bundt pan. Put pecans in bottom. Mix all other ingredients for 2 minutes (no longer) at medium speed. Bake at 300 degrees for 55 minutes. Make rum glaze, pour over hot cake. Cool in pan.
Glaze:
1 c. sugar
1 stick butter
one fourth c. rum
one fourth c. water
Boil for two to three minutes.
SKINNER COFFEE CAKE
by Maureen Benice
Nut Mix: 1/2 cup sugar (have used 1/4 cup Splenda, 1/4 cup white sugar), 1/2 cup nuts, 3 teaspoons cinnamon. Mix together and set aside.
1 yellow boxed cake mix
1 small sized sugar free instant pudding mix: bananna, vanilla, or butterscotch, your pick
3/4 c cold water
1 T oil
1 cup vanilla non-fat vanilla yogurt
1 cup egg substitute
1 teaspoon vanilla
1 tablespoon butter flavoring like Butter Buds or Molly McButter
Mix and pour 1/2 the batter into 9x14" baking pan sprayed with Pam, sprinkle 1/2 the Nut Mix on top and pour remaining batter the remaining nut mix on top. Bake at 350 for 35 mins or 'til done. Cool 10 Minutes and drizzle with (optional):
1 c pwd. sugar, 1 T liquid (milk, coffee, non-fat half 'n half), 1 t vanilla, 1 t butter flavoring. See you in Pasadena in Nov!
SNICKER BRAND SURPRISES
2 sticks butter (softened)
1 cup creamy peanut butter (softened)
1 cup light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
3 and one half cups all purpose flour
1 teaspoon baking soda
one-half teaspoon salt
1 package (13 oz.) Snickers brand miniatures
1. Combine the butter, peanut butter, and sugar using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then, mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap Snickers brand miniatures.
5. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
6. Place a Snickers brand miniature in the center of each piece of dough.
7. Form the dough into a ball around each Snickers Brand Miniature.
8. Place on a greased cookie sheet and bake at 300 degrees for 10-12 minutes. Let cookies cool on baking rack or wax paper.
STRAWBERRY CAKE
1 box white cake mix
1 C. oil
4 eggs
1 3-oz. pkg. strawberry Jello
one half C. warm water
one half pint frozen strawberries
Blend cake mix and oil. Add one egg at a time. Add Jello dissolved in warm water; add strawberries. Do not over beat. Bake at 350 degrees for 25 minutes.
STRAWBERRY CHOCOLATE-CHIP SHORTCAKE
Yield: 4 servings
Preparation: 10 minutes
Stand: 30 minutes
3 cups hulled, sliced strawberries
2 tablespoons sugar
1 recipe Chocolate-Chip Shortcake Biscuits (Recipe follows.)
Sweetened whipped cream
In a large bowl, gently toss strawberries and sugar together until well coated; set aside for 30 minutes to allow strawberries to release their juices. Split biscuits and place bottom halves on 6 dessert plates. Spoon fruit and juice over each half. Top with Sweetened Whipped Cream and top halves of biscuits.
CHOCOLATE-CHIP SHORTCAKE BISCUITS
Yield: 4 servings
Preparation: 10 minutes
Bake: 20 minutes
1 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch cubes
1 cup mini semisweet chocolate morsels
1/4 cup toasted slivered almonds, finely ground
1/4 cup heavy whipping cream
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 450°. Line a baking sheet with parchment paper or a silicone pan liner; set aside.
In a bowl, combine flour, 1/4 cup sugar, baking powder, and salt, mixing at medium speed with an electric mixer until combined. Using a pastry blender, cut in butter until mixture is crumbly. Stir in chocolate morsels and ground almonds.
In a separate small bowl, lightly beat whipping cream, egg, and vanilla together. Add to flour mixture and mix until combined. Using a large spoon, divide dough into 4 equal portions and place on prepared baking sheet. Sprinkle tops with remaining 1 tablespoon sugar. Bake for approximately 20 minutes, or until lightly browned
From Taste of the South
STRAWBERRY NUT BREAD
1 C. butter or margarine
1 and one half C sugar
1 t. vanilla flavoring
one half t. lemon flavoring
one half t. almond flavoring
4 eggs
1 t. salt
3 C. flour
1 t. cream of tarter
one half t. baking soda
1 C. strawberry jam
one half C. dairy sour cream
1 C. broken nuts
1 3-oz. Pkg. strawberry jello
Cream butter & sugar. Add flavorings. Add eggs, one at a time, beat after each addition. Sift dry ingredients and add alternately with mixture of jam and sour cream. Mix well and add nuts. Bake in 5 small loaf pans at 350 degrees for 50 to 55 minutes or till done. Cool 10 minutes. (Can use 2 regular size loaf pans and bake at 350 degrees for 1 hour or until done.
STRAWBERRY PRETZEL SALAD OR DESSERT
This is my very favorite congealed salad in the whole world. Of course it is not on my diet; however, I am sending this out to you as a special Easter treat.
2 cups thin pretzels, crushed
Three fourths cup butter, melted
1 Tablespoon sugar
8 oz. pkg. Cream cheese
1-cup sugar
1 small carton Cool Whip
1 large package strawberry Jell-O
2 cups boiling water
2 10 oz packages frozen strawberries (the sweetened kind in a box)
1. Preheat oven to 400 degrees.
2. Mix pretzel crumbs, butter and 1 tablespoon sugar.
3. Pat into 9" by 13" dish.
4. Bake 8 minutes and cool.
5. Cream cream cheese and 1 cup sugar.
6. Stir in Cool Whip and spread on pretzel layer.
7. Combine Jell-O and boiling water.
8. Stir in strawberries and mix well.
9. Pour over cream cheese, sugar and Cool Whip layer.
10. Refrigerate until top layer is congealed and ready to serve.
STRAWBERRY PUDDING
1 quart (2 cups) sliced strawberries
3/4 cup sugar
1 (3-ounce) package strawberry gelatin
3 cups milk
2 (3.4-ounce) packages instant vanilla pudding
1 (12-ounce) container whipped topping
1 (8-ounce) container sour cream
1 box vanilla wafers
In medium saucepan, combine strawberries, sugar, and gelatin. Heat until sugar is melted and gelatin is dissolved. Set aside and let cool.
In medium bowl, combine milk and pudding mix and beat according to package instructions. Fold in whipped topping and sour cream.
In large bowl, layer 1/3 vanilla wafers, strawberry mixture, and pudding. Repeat layers. Store covered in refrigerator. Yield: 8 to 10 servings.
From Taste of the South
STRAWBERRY-SHORTCAKE TRIFLE WITH HONEY CREAM
Yield: 6 servings
Preparation: 10 minutes
Cook: 5 minutes
Chill: 1 hour
1 (16-ounce) frozen pound cake, thawed
3 cups heavy whipping cream
2/3 cup honey
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup sugar
4 cups strawberries, sliced to 1/4-inch thickness
1 recipe Strawberry Glaze (recipe follows)
Garnish: additional whipped honey cream and strawberries
Preheat oven to 350 degrees.
Slice pound cake horizontally into 1-inch slices. Using a round cutter, cut slices into 18 rounds (3 rounds per trifle), approximately 1/2 inch smaller than the diameter of the glasses you plan to use. Place in oven for 5 minutes, or until lightly golden brown; set aside.
In a medium mixing bowl, combine cream, honey, buttermilk, sour cream, and sugar. Beat with an electric mixer at high speed until stiff peaks form. Place honey-cream mixture in a pastry bag fitted with a large star tip.
To assemble trifles, place 1 round of pound cake in the bottom of each of 6 (12-ounce) glasses. Gently press a row of strawberry slices around inside of each glass. Add a layer of strawberry glaze and sliced strawberries, and pipe a layer of honey cream on top. Repeat layers twice, using remaining cake rounds, glaze, and strawberry slices and ending with honey cream. Garnish with additional honey cream and strawberries, if desired.
STRAWBERRY GLAZE
Yield: approximately 2 cups
Preparation: 10 minutes
Cook: 5 to 7 minutes
Chill: 1 hour
2 cups chopped strawberries, washed and hulled
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons water
In a medium saucepan, combine strawberries and sugar. Cook over medium heat on stovetop until sugar is dissolved. Remove from heat and set aside.
In a small bowl, combine cornstarch and water, stirring to combine. Add cornstarch mixture to strawberry mixture. Return to stovetop and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened and clear. Strain and discard seeds. Cover and chill for 1 hour before using.
From Taste of the South
STRAWBERRY SUNDAE CAKE
by Jenny VanFossen
1 box white cake mix
1 small box Strawberry jello
2/3 c. veg. oil
1/3 c. water
4 eggs
1 c. frozen strawberries, thawed (you will need 1 1/2 c. total including the topping)
Preheat oven to 350. Put cake mix and jello in a bowl. Add water and oil and mix well. Add strawberries and mix well. Add eggs, one at a time, mixing well after each. Bake cake in a greased and floured tube pan for 30-45 minutes or until cake springs back when touched lightly with fingertips. Let cake cool for at least 10 minutes, and flip onto serving platter/cake plate.
While still hot, pour on the following topping:
2 c. powdered sugar
3/4 stick margarine
1/2 c strawberries, thawed
1/8 tsp. salt
Melt margarine (I use unsalted butter), add sugar, strawberries, and salt. Stir ingredients together, making sure most of the lumps are gone, and pour over cake. A helpful hint for making this a successful recipe: when removing the cake from the pan, scrape a knife around the sides, and around the bottom of the cake. Then flip the cake upside down onto a plate, then flip it over onto your serving dish. Do this all very carefully to avoid cracking the cake (otherwise, pour the topping over it, then slice it and serve it sliced with extra glaze over each piece...ask me how I know!)
SUNDAE PIE
Yield: 12 servings
Preparation: 20 minutes
Bake: approximately 15 minutes
1 (16- to 18-ounce) package "turtle" cookie dough*
1 quart strawberry ice cream*
1 quart pistachio-almond ice cream*
1 pint vanilla ice cream*
1/2 cup caramel sundae syrup
1/4 cup chopped peanuts
1 (7-ounce) can whipped cream (such as Reddi-Whip®)
Garnish: maraschino cherries with stems
Preheat oven to 350 degrees. Press cookie dough in bottom of a 10-inch tart pan or springform pan to form an even, solid crust. Bake for approximately 15 minutes, or until crust is golden brown. Remove from oven and let cool completely.
Arrange large scoops of ice cream on crust, alternating strawberry and pistachio-almond flavors. Top with small scoops of vanilla ice cream. Drizzle with caramel sauce. Spinkle with chopped peanuts. Top with whipped cream and maraschino cherries. Serve immediately.
*Or your family's favorite flavor.
From Taste of the South
SWEDISH COOKIES
Luciapepparkakor (Gingerbread Cookies)
1 cup corn syrup
1 - 1/2 cups light brown sugar
1 cup of butter or margarine
2 eggs
1 - 1/2 tbsp cloves
1 - 1/2 tbsp ginger
4 - 5cups flour
1 tbsp baking soda
Warm in a big pot on low heat: syrup, sugar and butter until the butter melts, not longer. Put it aside to cool. Then mix in the eggs, spices, baking soda and flour (keeping some flour aside for rolling out the dough). Let the dough rest overnight at room temperature and cover with plastic or wax paper. The next day: roll the dough (quite thin) and cut out the cookies using a cookie cutter. Bake in an oven at 350-375° F for 6 minutes. This recipe makes about 150 cookies.
TEXAS TOFFEE
Club or Saltine crackers
1 1/4 butter
1 1/4 brown sugar
12 oz. milk chocolate chips
1 cup finely chopped pecans (optional)
Preheat oven to 400 degrees. Line a 10x15 inch jelly roll pan with foil. Place crackers side by side to cover the foil, set aside. Bring butter and sugar to a boil over medium high heat. Boil for 5 minutes stirring constantly. Remove from heat and pour over crackers, spread to cover. Place in oven and bake for 7 minutes. Remove from oven and sprinkle with the chocolate chips, spreading to cover evenly as chips melt. Sprinkle with pecans. Cool and break into pieces.
TROPICAL DREAM BARS
Crust:
Combine 1/2 cup softened butter, 1/2 cup brown sugar (packed) and 1 cup flour.
Press in bottom of 8 x 8 inch pan, bake at 350 for 20 minutes, until golden brown.
Cool.
Filling:
Combine 1 cup brown sugar (packed), 2 eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup coconut, 1 cup nuts (pecans are best), 1 teaspoon vanilla.
Spread over crust and bake at 350 for 20 minutes.
Cool.
Glaze:
2 tablespoons lemon juice, 2 tablespoons melted butter, 1 cup powdered sugar.
TURTLE ICE CREAM "CAKE"
1 dozen ice cream sandwiches
1 jar caramel ice cream topping
2 - 3 cups chopped pecans
1 8-ounce container whipped topping, thawed
In an 8" x 8" baking dish, make a bottom crust by using six of the ice cream sandwiches. Cut and piece as needed. Spread the jar of ice cream topping evenly over all. Sprinkle all but a quarter-cup of the pecans over the topping. Make a second layer of ice cream sandwiches over the top. Smooth the whipped topping over the top and place in the freezer. About an hour before serving, remove from the freezer and sprinkle the remaining pecans over the top. Serves 12-16.
TURTLE CAKE
1 box German chocolate cake mix
14 oz. pkg. caramel candies
three fourths c. margarine
one half c. evaporated milk
12 oz. pkg. chocolate chips
1 c. pecans
Mix cake according to directions on box. Pour one half of batter into greased 9 in by 13 in. pyrex di