Christmas Eggnog PoundCake

1 cup butter
1 cup shortening
3 cup all-purpose flour 
3 cup sugar
1 cup flaked coconut (optional)
1 cup eggnog
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees.

In a large bowl cream the butter and the shortening until well blended. Gradually add in the sugar, mixing as you go so you don’t get big clumps. Beat in the eggs one at a time making sure each egg is completely mixed in before you add the next egg.  Slowly add the flour a few spoonfulls at a time, alternating with the eggnog until well blended. Mix in the extracts, and spoon in the flaked coconut.

Pour batter into a greased and floured 10-inch pan. Bake at 325 degrees for 1 1/2 hours or until set in the center.

Cool to room temp before trying to remove from pan.

Irish Cream Bundt Cake

THE CAKE

• 1 box chocolate cake mix
• 1 box instant vanilla or chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup Bailey's Irish Cream liqueur
  

Preheat oven to 350 (f) and butter/flour a 10 inch bundt pan.

In a large bowl, combine all ingredients.  

Dump mixture into bundt pan, and bake abt 50 minutes or until toothpick inserted comes out clear.

Let the cake cool about 10 minutes, and then dump it out onto serving dish.

Sift/sprinkle a few pinches of confectioners' sugar over the top of cake and then drizzle with the glaze below. 

 

THE GLAZE

Bailey's Cream Cheese Glaze

• 6 ounces Philadelphia Cream Cheese
• 3 tablespoon Bailey's Irish Cream liqueur
• Pinch of salt
• 1 lb bag of powdered sugar (confectioners sugar)
• 1 tsp milk (ONLY if needed!!!!)
• 1 cup coarsely chopped pecans (optional)

In a bowl, combine ingredients, beating until smooth. Gradually mix in the confectioners sugar.   Add as much extra cream or milk as needed.  You want this to be a thin icing.  Thick enough to call icing, thin enough to drizzle by spoon.

*Sprinkle with nuts, if desired.

 

**Store in an airtight container at room temperature or in the refrigerator.
**Bundt cake freezes well for up to a couple of MONTHS!

Grans Fruit Cocktail Cake

• 1 can fruit cocktail
• 2 eggs
• 2 cups sugar
• 2 1/2 cups flour
• 2 tsp soda
• pinch of salt

This is a basic “dump” style cake.

Beat eggs and sugar together add fruit cocktail, sift together flour salt and soda and add to sugar mixture.

Bake 30 minutes in a  prepared pan at 350.

German Chocolate CHeesecake Squares

The Cake

• 1  package dry yeast
• 1/2 cup warm water
• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 1/2 cup butter, softened
• 2 (8-oz) packages cream cheese
• 1 (3 oz) package cream cheese
• 1 cup sugar
• 1/3 cup cocoa
• 3 eggs
• 2 tsp vanilla

I know this one looks difficult but it’s not.

First, put your warm water in a large mixing bowl, and dissolve the yeast in it.   Once the yeast is dissolved, stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg, and the butter until smooth.  Add enough of the remaining flour to make the “dough” easy to work with.  Turn onto a lightly floured surface and knead until smooth and elastic.  Cover and let rest 20 minutes.

Meanwhile, preheat the oven to 350(f)

Grease a jelly roll pan and press dough into the bottom and up the sides to make a big “crust”.

In a bowl, beat the cream cheese and gradually beat in the 1 cup sugar.  Beat in the coca and work until its “fluffy”.  Beat in the 3 eggs one at a time, and then the vanilla.  Make sure to scrape the sides of the bowl. 

Pour this mix into your crust and bake abt 25 minutes or until crust is golden brown.  Remove from heat and cool.

While this is coming to room temp, make your topping…

The Topping

• 1/2 cup sugar
• 1 egg
• 1/2 cup evaporated milk
• 1/4 cup butter
• 2/3 cup flaked coconut
• 1/2 cup chopped pecans
• 1 tsp vanilla

In a medium sauce pan: heat sugar, milk, and butter over med-low heat.  Make sure to stir constantly, until it becomes thick. (10-12 minutes).   Remove from heat and stir in remaining ingredients.

Lather this ooey gooey goodness onto the top of your cake, and refrigerate at least an hour.

Yep.  You’re welcome. =D

Pumpkin Mouse Pie

• 1 package vanilla instant pudding
• 3/4 cups cold milk
• 1/2 cup solid packed pumpkin
• 3/4 tsp pumpkin pie spice
• 3.5 cups cool whip
• 1 baked pie shell

Prepare pie filling mix as directed on package with 3/4 cup milk.  Blend in pumpkin, spice and 2 cups whipped topping.  Spoon into pie shell.  Chill at least 4 hours to set.  Top with remaining topping to serve.

Peanut Butter and Chocolate Cake

*swoon* lol

So apparently this week was all about the sweets.  As such, I felt I wanted to finish the week off with a doosey.  Here, my friends, she is.

THE CAKE

• 2 cups all purpose flour
• 2 cups sugar
• 2/3 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup milk
• 2/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup brewed coffee, room tmp

THE FROSTING

• 1 small package of cream cheese (3oz)
• 1/4 cup creamy peanut butter
• 2 cups confectioners sugar
• 2 TBSP milk
• 1/2 tsp vanilla
• some choc chips for decorating (not required)

Preheat oven to 350(f)

In a large bowl combine all the dry ingredients in the CAKE recipe.  Gradually beat in: eggs, oil, vanilla, and milk.  Beat for about 2 minutes or until everything is well incorporated. Fold in the coffee.  Pour this mix into your greased cake pan (13x9) and bake for 35-40 minutes or until toothpick inserted comes out clean.  Let cool completely before trying to ice.

For the icing:  In a large bowl beat the cream cheese and peanut butter.  Then gradually beat in the sugar, milk, and vanilla. (Be careful not to overbeat because the icing can get “hard”.

Spread icing over cake and decorate with chocolate chips.  Then sit down and eat till you ‘bout pop.  Or at least that’s how I do it. =D

Quick Nutty Fudge

• 1 lb powdered sugar
• 1.2 cup cocoa
• 1.4 tsp salt
• 6 tbsp butter
• 4 tbsp milk
• 1 tbsp vanilla
• 1 cup nuts (chopped or crushed) *I prefer walnuts*

Combine all ingredients except nuts in a double boiler*.  Stir until smooth and mix comes to the “soft ball” stage.   Add nuts and spread into a buttered candy dish.  Cool and cut into serving sized squares.

*If you are like me and don’t have a double boiler:
I fill up (like an inch or two from the rim) my big spaghetti pot with water, and bring it to a boil.  Then place the smaller pan with all my ingredients in that pot.  Be careful to not get burnt while holding it, and to not let boiling water boil/splash into your fudge mix.  Means you have to stir and work one handed (the other is holding the pan) but it works.

Peanut Butter Fudge Ice Cream Pie

Yep. Basically every single word in that title makes me DROOL. haha!!!

• graham cracker pie shell
• 1/2 cup creamy peanut butter
• 1 qt vanilla ice cream (softened but not melted)
• 1/4 cup honey
• 1/2 cup cashews (chopped)
• 6 oz chocolate fudge topping (sold in with the ice cream toppings)

 

In a large bowl, mix peanut butter and honey.  Be careful not to over mix it because the peanut butter will start to stiffen.  Stir this mix into the ice cream.  Mix only  until incorporated.  Then spread half of this mix into the pie shell.  Top with half of the nuts and drizzle with abt 3/4 of the fudge. Then repeat, using up the rest of the ingredients.  Pop in the freezer to let set.  Takes 5-6 hours.

 

source: Nana’s recipe box

Cool n Easy, the Pie

• 1 can eagle brand sweetened condensed milk
• 1 can medium sized mandarin oranges
• 1 medium can pineapple chunks
• 1 large bowl cool whip
• 1/4 cup lemon juice
• 2 graham cracker crust pie shells

Drain and cut up oranges and pineapple.  Mix in milk and lemon juice.  Fold in the cool whip.  Pour into ready made shells and chill until ready to serve.

*this recipe makes TWO pies.

source: Nana’s recipe box

Choco-nut Buddy Bars

• 1 cup peanut butter
• 6 tbsp butter (softened)
• 1 1/4 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup all purpose flour
• 1/4 tsp salt
• 1 package choc chips (11 oz)

preheat oven to 350(f)

In large bowl, mix peanut butter and butter until smooth.  Add sugar, eggs, and vanilla. Mix well, beating until nice and creamy. Gradually blend in flour and salt.  Fold in 1 cup chocolate chips.

Spread mixture into 13 x 9 ungreased baking dish.  Bake for 25-30 minutes until edges begin to brown.  Remove from heat and sprinkle with remaining chips.  Let stand abt 5 minutes.  The chips will melt making a “topping”.  After about 5 minutes use a spatula and spread out the melty chocolate topping.  Let cool completely before cutting.

TASTES LIKE RESSEE CUPS.

 

 

 

source: Nana’s recipe box

Grandma’s Lazy Cake

cake:

• 1/2 cup butter
• 1/3 cup whipping cream
• 1 1/4 cups sugar
• 3 eggs
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

frosting:

• 1 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1/3 cup butter (melted)
• 1/4 cup whipping cream or milk

Preheat oven to 350(f).

In a 1-qt saucepan combine 1/2 cup butter and 1/3 cup whipping cream.   Cook over low heat, stirring until butter melts; set aside.

In a large mixing bowl combine sugar and eggs.  Beat until creamy.  Add butter mixture, flour, baking powder and salt.  Continue whipping until well blended.  Spread batter into greased and floured 16x9 pan.  Bake for 25-30 minutes until toothpick comes out clean.

Set the cake to the side and turn on your broiler. 

In a bowl combine all of the frosting ingredients.   Spread over cake, and broil for 2 to 4 minutes or until bubbly.

Can be served warm or cool.

**I like the fresh served hot with a little scoop of ice cream.  Then the leftover – cold cake – is AMAZING with the morning coffee!!!

 

source: clipping from  Nana’s box

Cinnamon Walnut Raison Pie

• 1/2 cup raisons
• 2 tbsp orange juice
• 1 1/2 cup cold half n half
• 1 package of Vanilla instant pudding
• 2 TBSP light brown sugar
• 1 tsp cinnamon
• 3 1/2 cups cool whip (8 oz bowl)
• 1 cup chopped walnuts
• 1 graham cracker ready made crust

Soak the raisins in orange juice for at least 30 minutes.

In a large mixing bowl combine half n half, pie filling mmix, brown sugar, and cinnamon.  Beat with wire whisk at least 1 minute.  Let stand 5 minutes or until pudding starts to set.  Fold in the whipped topping, walnuts, and raisons.  Spoon into graham crust.  Freeze until firm (about 6 hours)

Let stand 10 minutes before slicing to serve.

Lemonade Stand pie

• 1 can (6 oz) frozen lemonade or pink lemonade concentrate (partially thawed)
• 1 pint vanilla ice cream (abt 2 cups) softened
• 1 small tub COOL WHIP (8 oz)
• 1 graham cracker crust

Beat concentrate in a large bowl on low speed for about 30 seconds.  Gradually spoon in icecream and beat until incorporated.  Fold in the whipped topping until smooth and fluffy.  Don’t stir too much or the whipped topping will not hold its “whip”!  Spoon into pie shell. 

*if the mixture is too wet and not “fluffy” you can put it back in the freezer for a bit.  Not too freeze it, just long enough to make it firm enough to go in your shell pretty.

Freeze the filled shell for at least 4 hours.  Overnight is best.

When your ready to serve, let it set at room temp for about 30 minutes so you can slice it easily.

Garnish with strawberries or orange peel.

 

 

source: Clipping from Nana’s box

Crumble Cake

This extra yummy coffee cake uses lots of brown sugar, and cinnamon.  It is a great alternative to my Old Timey Coffee Crumble recipe.  Mouth watering yummy goodness and perfect with a hot cup of coffee.

CAKE

2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
1/2 cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Preheat oven to 350(f)

Grease a 9 by 12-inch pan, and set aside.

Combine flour, salt, cinnamon, baking soda, and baking powder, and set aside.

In another bowl, cream sugar, brown sugar, and shortening. Mix in the eggs and beat well. Slowly mix in the dry ingredients and buttermilk.

Pour into greased pan and sprinkle with topping (recipe below).   Bake 35 minutes at 350°.  (until a toothpick inserted comes out clean)

TOPPING

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecan (chopped)
1/2 cup chopped dates (optional)

Pumpkin Roll

I know this recipe looks hard, but trust me it’s not.  In fact, its so easy this is what my MR. makes for pot lucks at work, and reunions and such.  He loves all the “oooooo”s and “ahhhhhhh”s….

For the cake:

6 eggs
2 cups granulated sugar
15 oz can pumpkin
1 tbsp orange juice
1 1 / 2 cups flour
2 tsp baking powder (POWDER not soda!)
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp salt
1 cup walnuts (chopped)

Preheat oven to 375 degrees.

Grease and flour TWO 10" X 15"  pans.

In a small bowl. mix all dry ingredients (except nuts and sugar).

In a large bowl, mix the eggs and sugar until thick. Beat in the pumpkin and orange juice.

Gradually add the dry mixture and mix on low until combined.

Pour evenly into the prepared pans and sprinkle 1 / 2 cup nuts on top of each.

Bake for 12 to 15 minutes.

Spread out a hand towel on the counter and dust with some powdered sugar (this will keep the cake from sticking).  When you take the cake out of the oven, let sit a couple of minutes, and then turn  the towel dusted with powdered sugar. One cake per towel.  Roll up with towel starting at narrow end and refrigerate to cool.

While cooling mix filling.

For the Filling:

1 lb cream cheese
1 / 2 cup butter
2 1 / 2 cups powdered sugar
1 tsp vanilla

Beat the cream cheese and butter, in a large bowl.   Mix in the vanilla and then slowly add the sugar.  This will make like a thin icing. 

Slowly unroll the cooled pumpkin cake and spread with icing mix.

Carefully roll the cake back up, wrap with wax paper, and then chill.

Irish Cream Fudge

    2 bag (24 oz total) milk chocolate chips
    1 bag (12 ounces) semisweet chocolate chips
    2 small jars marshmallow cream (abt 14 oz total)
    2 teaspoons of vanilla
    2/3 cups of Irish Cream (BAILEYS!!!)
    4 1/2 cups of granulated sugar
    1 (12 oz) can of evaporated milk
    1/2 pound of butter (2 sticks)
    2 cups of chopped nuts - optional

In a large bowl combine all of the chips, the marshmallow cream, vanilla, Irish cream, and nuts.

Prepare 10-x-15-inch pan by lining it with foil and lightly coating with butter.

In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat and cook, stirring constantly for about 10 minutes. (soft ball stage)

Add the milk mixture into the bowl with the chocolate mix.  Beat slowly by hand to combine. Don't use a mixer, it will over beat it.  I use a big old timey wood spoon.

Dump into the prepared pan and chill until set.

**if I had a FIVE STAR recipe- THIS would be it! YUM.

Brown Betty Pudding

4 c.ups apple, thinly sliced
2 c.ups bread, cubed
3/4 c.ups light brown sugar (packed)
2 tsp. butter (spreads are ok too)
1/8 tsp. cinnamon
1/4 c.up  hot water

Brush a pudding pan with butter and layer the main ingredients (a layer of apples on the bottom, a layer of bread, and then half of the brown sugar.  Repeat with a layer of apples, the bread and the rest of the apples) 

Sprinkle with the rest of the sugar, cinnamon and then dump in add 1/4 c.up hot water (not room temp, but HOT), cover with foil and bake at 350(f) for 30-35 min. 

Remove foil and let brown. 

There are tons of sauces that taste great on this dessert.  My two favs are below…

the standard “hard” sauce

1/2 c. soft butter
1-1/2 c. sifted powdered sugar
1 tsp. vanilla extract or 2 Tbsp. rum or brandy

With a hand mixer, cream butter with powdered sugar until it is fluffy.  Stir in vanilla extract (or alternative).

the caramel sauce

1-1/2 cups light brown sugar (packed)
4 Tbsp. flour
1 cup boiling water
dash salt
2 Tbsp. butter
2 Tbsp whipping cream
vanilla, to taste

In a saucepan, mix sugar with flour, make sure to fully blend it (I use a whisk).  Mix in the water and salt.  Stir continuously while cooking (6-8 minutes).  If  mixture beings to look too thick add a little more water.  (you want it like a loose pudding consistency)

Remove from heat and stir in butter, cream and vanilla.

Heavenly Hash Candy

1/2 cup sugar
1/2 cup evaporated milk
1 tablespoon corn syrup
1 (6 oz) package chocolate chips
1 cup chopped nuts, walnuts or pecans
1 cup miniature marshmallows

Mix sugar, milk, and 1 tablespoon corn syrup in a heavy 2 quart saucepan. Bring to a boil over medium heat, stirring constantly.   Let boil (rolling full boil) at least 2 minutes.  (if you dont boil long enough they will not set up at the end and you’ll have to eat em with a spoon.)

Remove from heat and stir in the chocolate chips.  Continue stirring until the chips are completely melted and incorporated. 

Let cool to room temp for about 15 minutes.  You’ll know its ready when its like a thick sludge. LOL… It will be like a gooey mess and stick to your spoon…

Add pecans and marshmallows, and mix.

Drop onto waxed paper and cool.*

*This is really messy before it sets up so the easiest way to drop is to use 2 teaspoons. Drop candy onto wax paper with one, and then use the 2nd spoon to scrape it off the first spoon…

Let it set up until hardened.

 

**I put my wax paper on a cookie sheet and set in the fridge for about 20 minutes.  This will hurry up and set em, so you don't have to wait that long until they’re ready.

Carol Burnett's Raspberry Riches

I’m not sure where I got this recipe.  It’s in my recipe box from 2003 so, I'm pretty sure it was in a magazine somewhere.   It is REALLY good.  Kind of like a heavy cakey cobbler meets dutch apple pie  minus apples + chocolate… LOL!

      1 cup flour, sifted
      3/4 cup granulated sugar
      1/2 teaspoon baking powder
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      1 egg
      1/3 cup buttermilk
      1/2 teaspoon vanilla extract
      1/3 cup unsalted butter
      1 1/4 cups fresh red raspberries

Melt unsalted butter, and cool to room temp. Preheat oven to 375(f).

Prepare an 8- or 9-inch round or square baking pan.  (smear with butter)

In a bowl mix together flour, sugar, baking powder, baking soda and salt.

In large mixing bowl: beat together egg, buttermilk and vanilla extract. Stir in butter. Add dry ingredients and beat with a wooden spoon until nearly smooth.

Spread batter evenly in prepared pan and sprinkle with raspberries.

Top with Sugar Crumb Topping (recipe below)

Bake in preheated oven until golden browned, about 40 to 45 minutes. Let cool until warm.

      Sugar Crumb Topping

      1/2 cup brown sugar, packed
      1 tablespoon unsalted butter, cut into small pieces
      1 1/2 teaspoons semisweet chocolate, grated
      2 tablespoons flour

      Using a food processer or blender, process to a fine (crumbly) consistency.

EZ Chocolate Pudding

 

My favorite chocolate pudding recipe.  =)

• 1/4 cup cornstarch
• 1/2 cup sugar
• 3 tbsp unsweetened cocoa powder
• 1/8 tsp salt
• 2 3/4 cups ice cold milk
• 2 tbsp butter or margarine
• 1 tsp vanilla (a capful)

In a pan, mix together all of the dry ingredients.  Place on MEDIUM heat and stir in the milk. 

Stir constantly until the mixture begins to boil and it will be thick enough to coat the bottom of a spoon.   Remove from heat and stir in vanilla and butter.

Let begin to cool & serve warm.

*I sprinkle a couple of chocolate chips on the top to make it cute.  =)