Friday, February 29, 2008

Apple Dumplings

Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
I saw this recipe over at Pioneer Woman Cooks and just had to try it. It is soooo yummy. I am thinking that to change the flavor of the sauce a bit, you could just change what pop you add to it. So, so good. did I say that already?

Sunday, February 24, 2008

Easy Fudge Cookies

This is Grandma Hulsey's recipe. I make these for Dad to take to
work a lot, and one of the men termed them Mormon Cookies
He loved them.

4 cups sugar
1/2 cup Cocoa
1/2 lb. butter or oleo
1 cup milk
Boil above 1 minute
Take off heat and add:
1 cup peanut butter
1/2 teaspoon salt
6 cups quick oats
Coconut and chopped nuts may be added
also if desired.
Drop on wax paper.

To show how old this recipe is, oleo was a margarine
brand, when margarines were first produced. I
remember them first making an apperance in the
late 40's or early 50's .

Banana Cream Pie

This is the one Dustin likes so much.

Pour 1 cup milk into bowl and add 1 (3 3/4 oz.) pkg. or vanilla instant pudding--mix
until blended---then fold in 1 cup whipped cream.
Place alternate layers of filling and bananas in baked pastry shell.
Serve with a dollup of whipped cream.


March Theme

Everyone let me know what category you would like for March. Vote by leaving a comment on this post!

Some of you have made suggestions for how to arrange the blog, and I'm taking them all into consideration. If I don't do something you have suggested, it is either because I don't know how and haven't yet figured out if it can be done, or because I haven't felt well and haven't gotten to it, not because I'm ignoring you!


Lime Sour Cream Pie

I think this is my all time favorite.

1 cup sugar
1/2 cup flour or 1/4 cup cornstarch
1/8 teaspoon salt
2 cups milk
3 eggs
1/4 cup butter or margarine
1/4 cup lime juice
1/2 cup sour cream

Combine sugar, flour or cornstarch, salt. Gradually stir in milk, cook and stir till thickened.
Reduce heat cook and stir 2 min. more. Remove from heat. Seperate egg yolk from whites,
set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into
yolks. Return mixture to saucepan, bring to gentle boil. Cook and stir 2 min. more.
Remove from heat. Stir in butter or margarine and lime juice, flod in sour cream.
Turn hot lime cream filling into baked pastry shell.
Make meringue
Bake 350 F. for 10-15 min.
Cool. Serve. Enjoy.

Raised Potato Doughnuts

This is Grandma Hulsey's (Evelyn Reynolds Hulsey)

2 cups scalded milk
1 cup sugar
1/2 cup shortening
2 tablespoons salt
1 cup freshly mashed potatoes

Cool the above to lukewarm. Add 1 1/2 pkgs. yeast in 1/4 cup
lukewarm water and let stand 5 minutes.
Add this to potato and milk mixture with 3 eggs beaten light.
Flavor with 1/2 teaspoon lemon and 1/2 teaspoon cinnamon.
Add flour to make soft dough. Cover and let rise.
Roll out to 1/4" thickmess, cut with doughnut cutter.
Place on dish towel and let stand until doubles in bulk. Fry in hot shortening.

1 pkg. powdered sugar
1/2 cup hot water
1 teaspoon vanilla
Dip in above mixture and drain.
enjoy these are very good.

Lemon Bisque

This recipe was Dad's Grandma Reynolds (Minnie Lee Reynolds)

Dissolve 1 package lemon jello in 3/4 cup hot water,
add 1/2 cup sugar, let cool---crush 20 graham crackers,
add 1/2 cup melted butter or margarine,
mix well, put 1/2 of crumbs in bottom of large pan and
save rest for top.
Beat one tall can of ice cold carnation milk until it thickens,
add 4 tablespoons lemon juice, then slowly pour in gelatin.
Pour over cracker crumbs and sprinkle remaining crumbs on top-
chill until firm.
This is really good, especially in the summer.

Vinegar Pie

This was my Grandmother Swapp's (Lucy Celeste Laney Swapp) pie recipe.
It was a favorite of my Fathers (Don Melvin Swapp)
3 egg yolks, beaten
1 cup sugar
1/4 teaspoon salt
1 3/4 cup boiling water
1/4 cup cider vinegar
1/4 cup corn starch
1/4 cup cold water
1 teaspoon lemon extract
a baked 9" pie shell
Meringue of 3 egg whites
Place egg yolks in top of double boiler; add sugar and salt.
Gradually add boiling water stirring constantly. Add vinegar
and cornstarch dissolved in cold water.
Cook over boiling water until thick and smooth, about 12 minutes.
Remove from heat. Add lemon extract. Stir until
filling is smooth and blended, scraping sides of pan.
Pour hot filling into pie shell.
Top lukewarm filling with meringue.
Brown in moderate oven (350F)

Now that you hav all turned up your noses
you ought to try it.

Trifle Cake

1 yellow or white cake mix
raspberry jam
2 large boxes vanilla pudding
whipped cream

Bake cake and let cool. Cut into pieces, and half the pieces.
Spread with jam and place layers together. Place into large bowl.
Mix pudding as directed on package.
Pour hot over cake. Let cool and then put cream that has been
whipped over the pudding. Top with chopped nuts if desired.

Chocolate Covered Cherry Cookies

1/2 cup butter or margarine
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 maraschino cherries, blotted dry

1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
In mixing bowl, cream together butter and sugar until fluffy;
beat in egg and vanilla.
Combine the dry ingredients; gradually add to creamed
mixture (batter will be very firm). Shape into 48 balls,
about 1 in. round, and place on ungreased cookie sheets.
Push one cherry halfway into each ball. For frosting, melt
chocolate chips in milk in a small saucepan over low heat, stirring
constantly. Remove from the heat; add cherry juice and stir
until smooth. Spoon 1 teaspoon of frosting over each cherry (the
frosting will spread over cookie during baking). Bake at 350 for 10-12 minutes.
Cool on wire racks.
Yield: 4 dozen.

Lemon Pudding Cake

2 Tablespoons butter or 1 3/4 cups milk
regular margarine 1/4 cup lemon juice
1/2 cup granulated sugar 3 Tablespoons grated lemon peel
2 eggs, separated confectioners' sugar
3 Tablespoons flour

Preheat oven to 350F
In large bowl with electric mixer, beat butter with granulated sugar
until well blended. Beat in egg yolks until blended.
At low speed, blend in flour. Add milk, lemon juice, and peel.
Beat egg whites until soft peaks form when beater is raised. Using a
wire whisk or rubber scraper, fold egg whites into lemon mixture.
Turn mixture into shallow, 8 1/2-inch baking dish. Set dish in pan;
pour boiling water into pan to depth of 1 inch.
Bake 40 to 45 minutes, or until golden brown and knife inserted
in center comes out clean.
Let stand at least 15 minutes before serving. Sprinkle top lightly
with confectioners' sugar. Serve warm or cold, with whipped
cream if desired.
makes 6 servings.

Orange Cookies

Well here goes, we'll see if I'm doing this right, or if some unknown will be making cookies.

1/2 cup shortening 1 cup cocoanut (optional)
2 cups sugar 4 cups flour
2 eggs 2 tsp. vanilla
l cup chopped nuts (optional) 4 tsp. baking powder
2 cups mashed, cooked carrots 1 tsp. salt anyone watching their salt can use a lot less or none

Cream sugar and shortening: add warm carrots and eggs. Add sifted dry ingredients, nuts and coconut.
Bake at 375 degrees for 12-15 minutes.
Frost warm cookies with cream cheese frosting or----
1 orange
2 Tablespoons shortening
pinch of salt
confectioners sugar

Friday, February 22, 2008

Mississippi Mud Cake

Yes, those of you that had Mrs. VanBuskirk for accounting in High School, this is her recipe. Those of you who didn't, you are in for a treat! Mmmmm.

2 c. sugar
1 c. cooking oil
4 eggs (I use 5)
1 1/2 c. flour
1/3 c. cocoa
1/4 t. salt
2 t. vanilla
1 c. chopped pecans
1 jar marshmallow creme

Cream sugar & oil, add eggs & beat by hand. Sift flour, cocoa & salt, add & mix. Add vanilla & pecans. Bake 30 min. at 350* in greased & floured 9x13 pan. Cool about 5 min. before spreading creme over cake. Cool completely (in fridge) before adding icing.


2 sticks margarine (melted)
1/2 c. cocoa
1 box powdered sugar
1/2 c. evaporated milk
1 t. vanilla
1 c. pecans

Sift sugar & cocoa. Mix with melted margarine. Add evaporated milk & vanilla. Beat by hand for 1 min. Stir in nuts & spread over marshmallow on cake.

*Keep this cake refridgerated

**when I made this cake before, I baked at 325* for exactly 30 min. So depends on oven and elevation I think. Haven't made it since I had Tanner.

Loretta :)

Kiss Cookies

1/3 cup smooth peanut butter
1/8 cup unsalted butter, softened
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup all-purpose flour
1/8 tsp. salt
Sugar (for coating cookies)
20 Heshey's Kisses

Preheat oven to 350* F.

In a large bowl, beat the peanut butter, butter and brown sugar on medium speed until combined.
Beat in the egg, then add the vanilla extract. On low speed, blend in the flour and salt.

Shape the dough into 1 inch balls. Roll in the sugar to coat lightly. Place on unreased baking sheets, about 2 inches apart. Bake for 12-15 minutes or until lightly browned.

Put cookies on cooling rack and immediately place an unwrapped Hershey's Kiss on the center of each cookie, pressing down so that the cookie cracks a little bit around the edge.

Using a metal spatula, transfer cookies to wire racks and let them cool copletely. Repeat until all the dough is used or all te Kisses are gone. Makes approximately 20 cookies.

Thursday, February 21, 2008

Southern Pecan Cheesecake


1 1/2 cups quick oats
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/3 cup melted butter

Blend oats in blender or food processor till the consistency of flour. Combine oats with remaining crust ingredients. Press into bottom of 10 inch springform pan. Chill

40 oz cream cheese
5 eggs
2 cups chopped pecans
1 2/3 cup light brown sugar
1 tsp vanilla

Beat cream cheese with mixer until fluffy. Slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla and half of nuts. Mix and pour over crust. Bake at 350* F for 1 hour; turn off oven, but leave cake in oven for 30 minutes more. DO NOT OPEN OVEN. Take cake out. To reduce chance of cracks on top surface, run a knife around edge of cheesecake as soon as you remove it from the oven. Cool at room temperature. Chill 8 hours in fridge. Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.

I don't always add the nuts into the mixture because sometimes I want a smooth cheesecake instead. This is also great with a fruit topping.

Tuesday, February 19, 2008

Diet Cake

Just read the ingredients before you toss it away! Doesn't tast "diet" at all.

1 lemon cake mix
12 oz of diet lemon-lime soda (sprite works best i think)

Combine cake mix and soda. Pour batter into a 9x13 greased baking pan. Bake at 350 for 30-35 min. Wait for cake to cool and poke random holes in it with the back of a wooden spoon.


1 large box of instant vanilla pudding (fat free/sugar free for diet but you can use regular)
2 cups milk (skim for the diet version)
1/2 of small tub fat free/sugar free whipped topping (I think cool whip tastes the best)

Mix all ingredients until creamy and pour over cake. Put in refrigerator until the pudding is set. Top with remaining whipped cream.

You want diet chocolate? You got it. Just substitute the following:

Devils Food cake mix
Diet vanilla or cherry cola
Instant chocolate pudding
Garnish with chocolate shavings on top of the whipped topping.

Warm Nutty Caramel Brownies

This is a Pampered Chef recipe

1 tsp vegetable oil
12 oz semi-sweet chocolate morsels, divided
1 18-21 oz brownie mix (plus ingredients to make cake-like brownies)
3/4 c packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1/7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)
vanilla ice cream--opt

1. Preheat oven to 375*. Lightly brush 9x13 pan with oil. Chop 1 1/2 cups of the chocolate morsels in food processer. Combine brownie mix, water, oil, eggs, and 1/4 cup of the brown sugar; mix well. fold in chopped chocolate; pour batter into pan, spreading evenly.
2. Chop nuts in food processer. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until pick inserted in center comes out clean.
3. Meanwhile, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove pan from oven. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag ; drizzle chocolate evenly over brownies. Cut into squares; serve warm with ice cream if desired.

Sticky Date Pudding

I got this recipe from Alice Springs the last time we were in Oz. It also uses castor sugar but they told us that American powdered sugar would work but super fine is better. The conversion they gave us is 28 grams = 1 ounce. I don't remember the conversion for the cook temp as i forgot to write it down and I haven't made this yet. This was soooooooooooooooooo good.

2 Tblsps butter
180 grams castor sugar
2 eggs
180 grams self raising flour
180 grams pitted dates
1 cup hot water 1/2 tsp vanilla
1/2 tsp bi-carb soda (baking soda)


140 grams brown sugar
1/2 cup cream
2 Tblsp butter
1/2 tsp cardamon seed

1. Mix dates, bi-carb (soda), water and leave to stand.
2. Cream butter, sugar and add eggs one at a time.
3. Add dates, water, vanilla and fold in flour.
4. Cook at 180*C for 30 minutes.

I remember having something really similar when we were kids. Mom, do you know what it might have been that I'm remembering?

3-Step Key Lime Cheesecake

Here's the key lime pie I promised a few days ago. Although it's more a cheesecake than a pie.

Prep: 10 mins l Bake: 40 mins l Chill: 3 hours l Servings: 8

2 8 oz pkgs softened cream cheese
1/2 cup sugar
2 Tbsp lime juice
1 tsp grated lime peel (i don't usually use this)
1/2 tsp vanilla
2 eggs
1 9-inch graham cracker crust (bought or made)
cool whip thawed
lime slices

1. Mix cream cheese, sugar, juice, peel and vanilla on medium speed until well blended.
Add eggs and mix until they are blended.
2. Pour into crust.
3. Bake at 350* for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with whipped topping and lime slices.

Friday, February 15, 2008

Chocolate fondue spread

We had a chocolate day in the faculty lounge yesterday. This was by far my favorite goodie there.

1 package cream cheese
Hershey chocolate syrup
package teeny mini chocolate chips

Soften the cream cheese. Pour the chocolate syrup into the cream cheese until it is a chocolaty as you want it to be- a small amount or more. Whip till mixed through. Stir in the mini chocolate chips.

Serve with the cookies as you would crackers and a cheese ball.

Pink Graham Cracker Salad

Now, before you all tell me that this is about desserts this month and this title is salad, I know. It is my Mother in Law's recipe and we live in the jello salad capital of the world and she makes it as a salad. I, however, make it and eat it as a dessert- hence posting it in this month's selections.

1 lg. can canned milk (she insists on Sego brand- I use what I have)
1 (3 oz) pkg strawberry jello (use your favorite, mix it up use lemon etc)
1 cup boiling water
1 cup sugar
3 Tbsp lemon juice
1 (4-oz) pkg cream cheese at room temp.
2 pkgs graham cracker crushed into crumbs (if you buy the package of graham cracker crumbs, the measurment is about 1/3 lb)

Pour milk into a mixing bowl add the beaters from your mixer and put into freezer. Crush graham crackers. Put 1/2 of them in bottom of 8x8 inch pan. Place jello into mixing bowl. Pour boiling water over jello and dissolve well. Stir in sugar and lemon juice. Beat in cream cheese. Whip crystallized milk until well fluffy. (since I only have one set of beaters, I do this first rinse them off and then do the other mixing) Slowly add jello mixture while continually whipping until well mixed. Pour onto graham crackers in pan. Top with the rest of the graham crackers. Put in refrigerator until it sets up.

No Bake Cookie

1 cube margarine
2 cups sugar
1/2 cup milk
3/4 cup peanut butter
1/3 cup cocoa powder
1 tsp vanilla
3 cup quick oats
1/2 cup coconut (optional

Put margarine, sugar, and milk in saucepan. Boil for 2 minutes. Remove from heat and add peanut butter, cocoa and vanilla. Stir. Add 3 cups quick oats and coconut; blend together. Form into cookies on cookie sheet covered with waxed paper. Cool
(or you can always do like Jess does and just drop them straight onto the faux marble countertop. Which drives her mom insane!)

Thursday, February 14, 2008

Dr. Pepper cake

You can all faint now. Too bad this blog wasn't for snacks- I made some killer Chili Cheese squares for the Super Bowl.
I haven't made this one yet, but I think that I will next week- you can ask me then how it is. Don't worry, the caffeine all cooks out I'm told. HAHAHAHA..... I crack me up.

1 cup butter
1 cup Dr. Pepper
3 tablespoons cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 cups sugar

1 cup butter
3 tablespoons cocoa
6 tablespoons Dr. Pepper
1 1/2 cups sifted confectioners sugar

Preheat the oven to 350 degrees.
Prepare the cake: In a saucepan, heat the butter, Dr. Pepper and cocoa until boiling. Remove from the heat and let cool. In a mixing bowl, combine the buttermilk, baking soda, vanilla and eggs, mixing well. In a separate bowl, combine the flour and sugar. Combine all three mixtures until blended. Pour the batter into a greased 9x13x2" pan. Bake for 20-25 minutes or until done. Test by inserting a toothpick at center of cake; if the toothpick is free of crumbs, the cake is done. I, of course, knew this already, but I threw it in there for those of you that don't have my culinary skills. If you don't laugh, you didn't really read this recipe, now did you?
While the cake is baking (stay out of the DP....), prepare the frosting by combining the butter, cocoa and Dr. Pepper in a saucepan; bring to a simmer. Whisk in the sugar and remove from heat. Cool slightly before spreading on the cakes, as described below.
When the cake is done, remove from the oven and pierce holes throughout the cake with a wooden skewer. Spread the frosting on the cake and let cool.
Chow down.

Wednesday, February 13, 2008

Amy’s Breakfast Cake

This is my friend Amy's cake that we've adopted as our Conference cake! It's just so yummy.

1 c sugar
½ c brown sugar
½ c shortening
2 eggs
2 tsp vanilla
1 c milk
2 c flour
1 tblsp baking powder
½ tsp salt

Cream sugars and shortening. Beat in eggs. Add vanilla and milk. Mix flour, baking powder and salt. Stir into creamed mixture. Pour in greased and floured pan. Bake at 375* for 20-25 minutes. While still hot, spread butter on top and sprinkle with powdered sugar and cinnamon (I also usually add a little cinnamon to the batter before baking).

Irresistible Brownies

1 c. butter
2 c. sugar
1 ½ c. flour
½ c. cocoa
½ tsp baking powder
¼ tsp salt
2 tsp vanilla
4 eggs
chocolate & butterscotch chips

Melt butter. Add all ingredients and mix. Add ¼- ½ bag of chocolate and butterscotch chips. Mix again. Grease & flour a 9x13 pan; pour brownies into pan and sprinkle chips on top. Bake at 350* for 25 minutes.

Lime Sour Cream Pie

1 c sugar
½ c flour (or ¼ c cornstarch)
1/8 tsp salt
2 c milk
3 eggs
¼ c butter
1 ½ - 2 tsp finely shredded lime peel
¼ c lime juice
½ sour cream

In saucepan combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in butter, lime peel and lime juice. Fold in sour cream. Turn hot lime cream filling into baked pastry shell.

Make meringue for pie using the 3 reserved egg whites. Spread meringue over hot filling; seal to edge. Bake in 350* oven for 12-15 minutes. Cool.

Impossible Raspberry Cake

This is a beautiful cake when finished and perfect for spring (Easter!).

1 pkg white cake mix
3 c fresh raspberries
1 c sugar
1 ½ c whipping cream, unwhipped
raspberries and whipped cream for garnish

Preheat oven to 350*. Lightly coat 2 9-inch round cake pans with non stick cooking spray and flour. Prepare the white cake mix as directed on the package, making sure to reduce the amount of water you add to only 1 cup. Pour equal portions of the cake batter into each of the prepared cake pans. Evenly distribute the 3 cups of raspberries over the top of the cake batter in each pan. Sprinkle the raspberries in each pan with the sugar. Divide the whipping cream and pour equal portions over the top of the raspberries on each cake. Bake for about 1 hour.

Immediately invert both cakes onto serving plates when removing them from the oven. Let cool, then garnish with freshly whipped cream and raspberries just prior to serving.

Hershey’s Chewy Chocolate Cookies

These are my FAVORITE cookies. I used to make them twice a month in college. Yeah, that's a great habit...

1 ¼ c. softened butter
2 c. sugar
2 eggs
2 tsp vanilla
2 c. flour
¾ c. cocoa
1 tsp baking soda
½ tsp salt

Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt. Blend into creamed mixture. Drop by spoonfuls onto cookie sheet. Bake at 350* for 8-9 minutes. Cool 1 minute before removing from cookie sheet.


4 egg whites
1 1/2 cups fine sugar
1 teaspoon cornflour
1 teaspoon vinegar
1 teaspoon vanilla

Pavlova Pan (pan may be prepared several ways)
1. greased and dusted with 1 teaspoon icing sugar
2. mixed with 1 teaspoon cornflour
3. lined with foil or
4. lined with greaseproof paper
Pavlova pan will take a 6 or 8 egg pavlova

1. Beat egg whites until soft peaks form
2. Gradually add half of the sugar, beaing constantly until stiff peaks are formed
3. Fold in cornflour, vinegar, vanilla and remaining sugar
4. Pile on prepared Pavlova Pan and shape as desired
5. 120-130 (very slow oven) for 1 1/2 hours or until firm and lightly browned
6. Cool away from draughts (in the oven is a good place)
7. Spread with whipped cream and cover with fruit. (passionfruit or strawberries work best)


6 eggs
2/3 cup (150g) caster sugar
1/3 cup (50g) cornflour
1/2 cup (75g) plain flour
1/3 cup (50g) self-raising flour
2 cups (160g) desiccated coconut, aprox.

4 cups (640g) icing sugar
1/2 cup (50g) cocoa powder
20g butter, melted
2/3 cup (160ml) milk

1) Preheat oven to moderate (180*C/160*C fan-forced). Grease 23cm square cake pan.
2) Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves after each adition. Fold in triple-sifted flours.
3) Spread mixture into pan. Bake, uncovered, about 30 minutes. Turn cake onto wire rack to cool.
4) Make icing.
5) Cut cake into 16 squares, dip squares in icing; drain off excess icing, toss squares in coconut. Place Lamingtons on wire rack to set.

Sift icing sugar and coco into medium heatproof bowl; stir in butter and milk. Stir icing over medium saucepan of simmering water until it is of a coating consistency.

It is believed that Lamingtons were invented in the kitchens of Government House, Brisbane, when Lord Lamington was Governor of Queensland, as a creative use for spongecake. It is true that day-old cake is ideal. Lamingtons have become such an institution in Australia that they are a popular means of raising money for community groups. These funds raisers are known as Lamington drives.

Tuesday, February 12, 2008

Carrot Cake

For those of you that hate carrot cake because it is so dry, you will LOVE this, there hasn't been anybody who hasn't!

2 c sugar
4 eggs
1 1/2 c oil
2 1/2 tsp vanilla

mix and beat well.

Add & mix:

2 c flour
2 tsp soda
1 tsp salt
2 tsp cinnamon

Add (with spoon):

1 (20 oz) can crushed pineapple with juice (do not drain)
3 c grated carrots

Grease and flour well a 9x13 pan ( the one I use is a little larger than this or it will overflow) and bake at 350* for about 60 minutes. Cool and frost.

Cream Cheese Frosting

1 (8 oz) cream cheese
1 cube margarine
1 tsp vanilla
About 1 box powdered sugar

Mix well with hand mixer. Put on cooled cake.


Oatmeal Cake

1 1/2 c boiling water
1 c quick cooking oatmeal
1 sq margarine

Pour water over oatmeal; add butter. Let stand until butter melts.
2 beaten eggs 1 tsp cinnamon
1 c white sugar 1 tsp nutmeg
1 c brown sugar 1 tsp soda
1 1/3 c flour 1 tsp vanilla
1/4 tsp salt 1 c raisins(optional)

Combine all ingredients and bake 35 min at 350*.

Quick Caramel Frosting (will need to make 2 batches)

1/2 c margarine
1/2 c brown sugar
1 tsp vanilla
1/4 c canned milk
2 1/4 c powdered sugar

Heat butter and brown sugar on low heat until melted. Add milk, bubble a minute, then cool. Add powdered sugar and vanilla, beat with hand mixer until smooth. I pour this on the cake as soon as it comes out of the oven so it soaks into the cake a bit. Then I make another batch of frosting and put on as soon as the cake is cooled.



Freezer Brownies

1 c margarine
4 eggs
1 1/2 c flour
2 c sugar
3/4 c baking cocoa

In a bowl combine melted butter and cocoa. Mix in sugar and flour. Add eggs mix well. Pour into a greased and floured 9x13 pan. Bake at 350* for 20-25 min.

Cocoa Frosting

1/4 c margarine (softened)
2 tsp vanilla
1/3 c milk
2 1/2 c powdered sugar
3 tsp baking cocoa

Mix all ingredients together until smooth. Cool brownies for 15 min before frosting. Frost and cover with foil. Freeze until firm. Serve frozen or thawed.


French Breakfast Puffs (muffins)

1/3 c shortening
1 egg
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 c sugar
1 1/2 c flour
1/2 tsp salt
1/2 c milk

1/2 c sugar
1 tsp cinnamon
1/2 c margarine or butter, melted

Heat oven to 350*. Grease medium muffin cups. Mix shortening, 1/2 c sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups about 2/3 full. Bake until golden brown, 20-25 min. Mix 1/2 c suar and cinnamon. Immediately after removing from oven, roll puffs in margarine then in sugar, cinnamon mixture.


Monday, February 11, 2008

Fabulous French Strawberry Tart

Serves 8-10

Pate Sable
1 Cup all purpose flour
1/2 cup plus 2 Tablespoons sugar
1/2 cup unsalted butter, chilled and cut into 1/2 inch pieces
1 egg yolk
1 Tablespoon cold water

Pastry Cream
1 cup milk
3 egg yolks
1/4 cup sugar
2 1/2 Tablespoons unsalted butter
1 teaspoon vanilla
Additional butter

1/4 cup unsalted butter, room temperature
2 pints fresh strawberries, hulled

2-3 ounces currant jelly

Toasted sliced almonds for garnish

Powdered sugar

For Pate Sable:
Preheat oven to350*F. Line 10-inch quiche pan with circle of parchment paper; set aside

Combine flour, sugar and butter in processor and mix until consistency of coarse meal. Combine yolk and water in small bowl. With machine running add yolk mixture through feed tube and mix until dough begins to form ball.

Roll dough between sheets of waxed paper into 10-inch circle. Remove top paper and invert pastry into quche pan; peel off remaining paper. Prick pastry thoroughly with fork. Bake until
cookieis well browned, 15-20 minutes, watching carefully after 15 minutes as it will darken quickly. Cool completely.

For pastry cream:
Bring milk to boil in heavy 1 1/2-quart saucepan over medium heat. Meanwhile, combine yolks and sugar in small bowl ad whisk to blend. Add flour and beat just until completely mixed. When milk is boiling, gradually stir about 1/3 into yolk mixture and blend completely. Pour back into saucepan and, whisking contstantly, bring to boil over medium heat. Reduce heat and whisk until mixture is thickened, about 2-3 minutes.

Remove from heat and blend in 2 Tablespoons butter with vanilla, stirring until butter melts. Pour into bowl and spread light film of butter completely over top or set plastic wrap directly on surface (this prevents skin from forming). Refrigerate until chilled and firm.

To assemble:
Up to 6 hours before serving, set cookie on serving plate. Using brush, spread 1/4 cup butter liberally over top (yo may not need entire amount, but be sure to get butter in all fork holes to keep crust flaky).

Stir pastry cream with wooden spoon or rubber spatula until spreadable; do not use whisk or electric mixer or cream will be thin and runny. Using brush, spread cream 1/8 inch thick over entire cookie. Place strawberries stem end down in concentric ircles to cover top.

Press jelly through strainer into small saucepan to break up any lumps. Bring to boil over medium heat. Immediately rush over strawberries and outer edge of crust to glaze completely.

Place almonds over outer row of berries. Set 7-inch circle of waxed paper over center of tart and liberally sprinkle almonds with powdered sugar. Carefully remove paper and discard. Refrigerate tart until ready to serve.

Tart is very delicate. Be careful when moving it or cookie base might break.

I learned how to make this without a food processor, so don't be afraid to make it with just spoons or mixer. And it sounds more complicated than it really is. This is my most favorite strawberry dessert.

Gingerbread Cake Squares

Prep: 15 mins l Bake time: 25-30 mins l Servings: 9

3 Tblspns butter, softened
3 Tblspns light brown sugar
1/4 cup molasses
1 egg white
1 1/4 cups flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup sweetened applesauce

1. Preheat overn to 350*.

2. Spray 8 inch square baking pan with nonstick cooking spray.

3. Beat butter and brown sugar with wooden spoon in medium bowl until well blended. Beat in the molasses and egg white.

4. Combine flour, ginger, cinnamon, baking soda and salt in small bowl; mix well.

5. Add dry ingredients to butter mixture alternately with applesauce, mixing well after each addition. Transfer batter to prepared pan.

6. Bake until toothpick inserted in center comes out clean, about 25-30 mins. Transfer pan to wire rack; let cake cool completely in pan. Cut into squares.

7. Decorate cake squares with tube frostings, red hot cinnamon candies, or other small candies, if desired. Of serve undecorated cake squares with whipped cream. (We like vanilla or vanilla with toffee bits ice cream)

Old-Time Buttermilk Pie

Prep: 7 mins l Bake time: 45-50 mins l Servings: 6-8

2 cups granulated sugar
1 stick butter, softened
3 large eggs
3 rounded Tblsp flour
1 cup buttermilk
1 tsp vanilla extract
1/8 tsp ground nutmeg
1 9 inch unbaked pie shell

1. Preheat oven to 350*.

2. Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.

3. Add the eggsa nd flour one-third at a time to the sugar mixture, beating well after each addition.

4. Stir the buttermilk, vanilla extract and nutmeg into the egg mixture. Spoon into the pie shell.

5. Bake until set, about 45-50 mins. Cool completely on a wire rack. Serve at room temperature.

Don't have buttermilk? Then make some!
1 tablespoon vinegar or lemon juice plus enough sweet milk to make 1 cup; allow to stand 5 minutes. (I usually use lemon juice, 1/4 cup of water and 3/4 cup can milk)

Fudge Truffle Valentines Day Cheesecake

Prep: 25 mins l Bake time: 65 mins l Chill time: 4 hours l Servings: 16

15-18 vanilla wafers
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
7 Tblsp butter, melted (BUTTER not margarine)
3 8 oz packages cream cheese, softened
1 14 oz can sweetened condensed milk
12 oz semisweet chocolate chips, melted
4 large eggs
1 tsp vanilla extract

1. Preheat oven to 300*.

2. Crush/process vanilla wafers to yeild about 1 1/2 cups crumbs. Combine crubs, cocoa, granulated sugar and butter in a medium bowl and mix well. Press onto the bottom of a 9 inch springform pan. Bake crust for 10 minutes. Maintain oven temperature.

3. Place cream cheese in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.

4. Add condensed milk gradually to cream cheese in bowl, beating well after each addition. Add chocolate, eggs and vanilla extract and beat well. Spoon mixture over the baked layer.

5. Bake cheesecake until set, about 65 mins. Cool to room temperature. Chill 4 hours or longer. Loosen cheesecake from sides of pan. Remove sides of pan.

Optional Strawberry Syrup

Pour 3 cups sugar over 3 cups sliced strawberries and let them stand for 8 hours. Then boil mixture for 5 minutes. Let the mixture cool and then repeat the boiling process for a second time. Strain the berries out for later use. Can the hot syrup in hot sterilized jars and process in a hot water bath. Use berries on ice cream or short cake.

Fluffy Triple-Lemon Pie

Prep: 33 mins l Chill time: 45 mins l Servings: 6-8

1 (3 oz) package lemon gelatin
1/2 cup granulated sugar
8 oz cream cheese, softened
1 cup lemon yogurt
2 Tbsps lemon juice
12 oz whipped topping, divided
1 (9-inch) unbaked graham cracker crust or baked piecrust
Thin lemon slices and fresh mint leaves for garnish (optional)

1. Dissolve gelatin and granulated sugar in boiling water in a small heatproof bowl. Chill for 25 mins.

2. Beat cream cheese in a large bowl with an electric mixer set at medium speed until smooth and fluffy. Beat in yogurt and lemon juice until smooth.

3. Add gelatin mixture and beat at low speed just until blended. Fold in half of the whipped topping.

4. Spoon filling into crust. Chill until firm, about 45 mins.

5. Top with dollops of remaining whipped topping. Garnish with lemon slices and mint leaves, if desired.

Variation: Substitute raspberry gelatin and yogurt for the lemon gelatin and yogurt.

What? No piecrust or graham cracker crumbs? No problem. Serve as a mousse instead. Spoon mixture into sherbet glasses or custard cups and chill until set. Top with whipped topping and desired garnishes.

Mandarin Orange Cake

Prep: 9 mins l Bake time: 25 min l Servings: 9

1 1/2 cups flour
3/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp butter
1 (11 oz can) mandarin oranges, drained
1 large egg, beaten
1/3 cup shredded unsweetened coconut
1/3 cup chopped pecans
2 Tbsp firmly packed light brown sugar

1. Preheat oven to 350*. Lightly grease a 9x9 baking pan.

2. Mix flour, granulated sugar, baking soda and salt in a large bowl. Cut in butter with a pastry blender until mixture is crumbly.

3. Combine mandarin oranges and egg in a medium bowl and mix well. Add to butter mixture and mix well. Spoon into prepared baking pan.

4. Combine coconut, pecans and brown sugar in a small bowl and mix well. Sprinkle on top of batter.

5. Bake cake until a toothpick inserted in teh center comes out clean, about 25 mins. Serve warm or cool to room temperature.

Saturday, February 9, 2008

Tart n’ Tangy Lemonade Frosties

1 ¼ c. sugar
1 ¼ c. butter, softened
2 eggs
3 c. flour
1- 6 oz. can frozen lemonade or orange juice concentrate, thawed (less 2 tblsp)
1 tsp. baking soda

Preheat oven to 400*. Mix sugar with butter and eggs. Beat until creamy (3-5 minutes). Reduce mixer speed to low, continue beating, gradually adding flour, lemonade and baking soda. Beat 1-2 minutes or until well mixed, scraping bowl often. Drop by teaspoonfuls onto ungreased baking sheets. Bake 8-14 minutes or until edges are lightly browned. Cool completely and frost.

3 c. powdered sugar
1/3 c. butter, softened
2 tblsp reserved juice
1 tsp vanilla
1-2 tblsp milk

Combine powdered sugar with butter, reserved juice and vanilla. Gradually add milk until frosting reaches spreading consistency.

Caramel Apple Pudding Cake

2 c. peeled, cored and sliced apples
3 tblsp. Lemon juice
½ tsp. cinnamon
1/8 tsp. nutmeg
¼ c. raisins
1 c. flour
¾ c. brown sugar
¼ tsp. baking soda
½ c. milk
2 tblsp. Butter, melted
1 tsp. vanilla
¾ c. caramel ice cream topping
½ c. water
1 tblsp. Butter
(optional) whipped cream or vanilla ice cream

Grease a 2 quart square baking dish. Place apples in bottom of dish, sprinkle w/ lemon juice, cinnamon and nutmeg. Top apple mixture evenly with raisins. In a large bowl, combine flour, brown sugar, baking powder and baking soda. Add milk, the melted butter and vanilla. Mix well. Spread batter evenly over apples. In a small saucepan, combine caramel topping, water and butter; bring to boiling. Pour the mixture over batter.

Bake at 350* for about 35 minutes or until set in center. While warm, cut into squares. Invert each piece onto a dessert plate. Spoon the caramel-apple mixture over each serving. If desired serve with whipped cream or ice cream.

Tuesday, February 5, 2008

Double Decker Confetti Brownies

¾ C. Butter
1 C. Sugar
1 C. packed Brown Sugar
3 Eggs
1 tsp. Vanilla
2 ½ C. Flour
2 ½ tsp. Baking Powder
½ tsp. Salt
1/3 C. Cocoa Powder
1 T. Butter, melted
1 C. M&M’s

Preheat oven to 375*. Lightly grease 13X9 pan. Cream butter and sugars until fluffy; beat in vanilla and eggs. Stir in 2 ¼ C. flour mixed with baking powder and salt; blend well. Divide batter in half. Blend together cocoa and melted butter; stir into one half the dough. Spread in pan. With remaining dough, stir in ¼ C. flour and ½ C. M&M’s. Spread evenly over dough in pan. Sprinkle with remaining M&M’s. Bake 25-30 minutes or until edges start to pull away from sides of pan.

Monday, February 4, 2008

Pie, pie, delicious pie. We're going to have delicious pie.

"Chocolate Mousse Falling in Love" Pie
9 inch baked pastry shell
14 oz can condensed milk (not evaporated)
2/3 cup water
1 (4 serving) pkg chocolate pudding mix (not instant)
1 (1 oz) square unsweetened chocolate
2 cups (1 pint) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set. Makes 8 servings.

Sunday, February 3, 2008

Peanut Butter Bars

1 C. Butter
1 package Graham Crackers
4 C. Powdered Sugar
1 ½ C. Peanut Butter
12 oz. Milk Chocolate Chips

Melt the butter and mix with crushed crackers (should be 1 ¾ C.), powdered sugar and peanut butter. Mash into bottom of greased 13X9 pan. Melt chocolate chips and spread on top. Chill for one hour before cutting into squares. Have plenty of milk on hand and try not to eat the whole pan.