ONE-BOWL CHOCOLATE CAKE

ONE-BOWL CHOCOLATE CAKE
Based on a recipe by Martha Stewart

Mix in a bowl: 3/4 cup dark cocoa powder, 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt. Beat on low speed until just combined.

Add: 2 large eggs, 3/4 cup buttermilk*, 3/4 cup warm water, 3 TBS canola oil, 1 1/2 tsp vanilla. Beat until smooth - about 3 minutes. Batter will be runny.

Divide batter between 2 Baking-Pam-sprayed 8" rounds.

Bake at 350 for about 33-35 minutes. Cool in pans for 15 minutes then remove from pans and finish cooling on wire racks.

Optional - makes 24 cupcakes. Bake at 350 for about 20 minutes.

* to make 3/4 cup buttermilk: put 3/4 tsp lemon juice in a 3/4 cup measuring cup and then fill the rest of the way with milk.

Frost with SOUR CREAM CHOCOLATE FROSTING

Buttermilk Chocolate Cupcakes

BUTTERMILK CHOCOLATE CUPCAKES
based on a recipe from Melinda Gassman

In a small sauce pan bring to a boil:
1/2 cup margarine
1/2 vegetable oil
1 cup water

Place the following into a mixing bowl:
2 2/3 cups flour
2 cups sugar
1/2 cup extra dark cocoa powder

pour boiling mixture onto dry ingredients and mix well, then add:
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp vanilla
2/3 cup buttermilk*

Mix well. Batter will be runny. Scoop into paper-lined cupcake pans. Bake at 350 for 12-15 minutes. Makes about 30 cupcakes. Recipe may be halved.

* make your own buttermilk by putting 2/3 tsp of lemon juice or vinegar into a 2/3 cup measuring cup, then fill the rest of the way with milk.


Optional:
vanilla cupcakes - omit the cocoa powder, increase vanilla to 2 tsp.

HUMMINGBIRD CUPCAKES

HUMMINGBIRD CUPCAKES
Bases on recipes by Paula Dean &  Martha Stewart

Cupcakes:
2 large VERY RIPE bananas
1 8oz can crushed pineapple with juice
4 large eggs
1/2 cup finely chopped pecans
1 tsp cinnamon
1 1/2 tsp vanilla
2 cups sugar
3/4 cup canola oil
3 cups self rising flour

Mash bananas, set aside. Mix together: sugar, canola oil, eggs, cinnamon, vanilla. Add mashed bananas, pineapple, pecans. Add flour and mix until just blended. Scoop into paper lined cupcake pans. Bake at 325 for 25 minutes. Makes 30 cupcakes

Cool completely

Frosting:
6 tbs butter - room temperature
8 oz cream cheese - room temperature
1 lbs powdered sugar
1 tsp vanilla
1 - 3 tbs heavy cream (one at a time) - or use pineapple juice

mix butter, cream cheese and powdered sugar. Add heavy cream 1 tbs at a time until you have desired consistency. Frost cupcakes, sprinkle immediately with finely chopped pecans.


HUMMINGBIRD CAKE:

prepare batter as directed. Divide evenly between 3 greased and floured 8 " cake pans. Bake 25 - 30 minutes at 325.

Assemble cake with frosting between layers. Frost top and sides with remaining frosting. Sprinkle top with finely chopped pecans.

Pistachio Cookies

Pistachio Cookies

Based on a recipe from Yamina Belaachia. You may substitute pistachios for pecans if you want.

2c flour

1c (2sticks) butter

1c finely chopped pistachios

½ c powdered sugar

½ tsp salt

1 tsp vanilla

¼ tsp almond extract

Combine all ingredients, mix well, wrap the dough and refrigerate for a couple of hours. Make crescents (rolling and shaping by hand) and place them 1 to 2 inches apart on a cookie sheet lined with parchment paper. Bake at 375 for 12 to 15 minutes.

Roll cookies in powdered sugar when cooled.

Lemon Filled Cupcakes

Cupcakes - OK I use a box mix. The trick is not to cook them too long. I have NEVER cooked a cupcake for more than 16 minutes... You may use a white, yellow or lemon mix.

Filling -
1 jar of lemon curd (10oz)
marscapone cheese (80z)

mix together until smooth, cut the end off a gallon-sized ziplock freezer bag and insert a wilton #230 fillilng tip. Spoon mixture into bag. Squeeze into top of cooled cupcakes. It's OK if the filling bubbles up a bit on the top of the cupcake.

Frosting -
1 stick of butter (room temperature)
1 1lb box of powdered sugar
all of the remaining filling (just squeeze it right into the frosting bowl)
juice of one lemon

Mix together until smooth and creamy. Prepare another bag for the icing using a wilton #1M
Starting on the outer edge of the cupcake pipe the icing around the top while swirling in towards the center. Finish off with a sprinkling of yellow-dyed sugar.

Strawberry Rhubarb Pie

STRAWBERY RHUBARB PIE

Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)

toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice

Prepare Grandma B's pie crust (See November 2009 for recipe)

Bake at 425 for 45 minutes crust should be golden and filling should be bubbling

BROWNIES with CHOCOLATE FUDGE FROSTING

BROWNIES with CHOCOLATE FUDGE FROSTING
recipe from Mary Kate & Kathy Kearney

BROWNIES:

Melt together in a medium saucepan:
2/3 cup butter
4 1oz squares of unsweetened chocolate

let cool slightly then gradually add:
2 cups sugar, stirring well after each addition.

Add one at time stirring well after each: 4 eggs

Add 1 cup flour

Optional: 1 cup walnuts or 1 bag chocolate chips or both!

Pour into a greased and floured 9x13 pan and bake at 325 for 25-30 minutes

Let cool


CHOCOLATE FUDGE FROSTING:

Melt together in a medium saucepan:
3 TBS butter and 1 1oz square of unsweetened chocolate

Add: 1/2 cup packed brown sugar, 1/4 cup water, 1/2 tsp salt

Bring to a boil and cook for 3 minutes stirring constantly.

Remove from heat

Stir in: 1 tsp vanilla

Let cool

Stir in 2 cups powdered sugar. You may add more sugar if too runny or add a tiny bit of milk if too thick.

Frost the cool brownies, cut and enjoy

Almond Cake

ALMOND CAKE
recipe from Sherry McKinnon
makes 2 one-layer cakes; recipe cannot be divided - so plan to give one away or freeze for later.

Cream together:
1 cup butter (room temperature)
2 cups sugar

Add and mix:
3 eggs

Add:
1 tsp salt
1 tsp real Almond Extract

Stir in:
2 cups flour

Divide mixture in half, flatten each half into a greased 9 inch pie pan. Sprinkle with slivered or chopped almonds. Lightly press almonds into the surface of the cake.

Bake at 350 for 30 - 40 minutes or until golden on top.

Enjoy!

GRANDMA B's PIE CRUST

GRANDMA B's PIE CRUST
recipe from Josephine Schiess Bruderer

Blend with a pastry cutter:

1 cup shortening (Kelly uses butter flavored Crisco)
2 cups flour
2 tsp sugar*
dash of salt
4 TBS milk - add with a fork

Shape w/waxed paper into a ball (can be made ahead and refridgerated)
Divide in two
Roll out onto a floured pastry cloth

Makes a double crust

* omit sugar if making a savory pie (ie: chicken, clam etc...)

Caramel Popcorn

CARAMEL POPCORN

3 qts popped corn (2 - 2/3 cup batches)

Mix together in a sauce pan:
1 cup butter
1 1/3 cups sugar
1/2 cup light karo
Boil for 1 1/2 to 2 minutes
Stir in 1 tsp vanilla extract
Pour over popcorn, mix and serve. Caution syrup will be HOT!

During the Holidays I add food coloring after the vanilla for a festive look. At Christmas time a batch of red and a batch of green look great together in a bowl or wrapped up as a gift. Try red for Valentine's Day and lavender or a spring green at Easter time. Red, White and Blue for the 4th of July... you get the idea.

PUMPKIN SPICE BUNDT CAKE

PUMPKIN SPICE BUNDT CAKE

Combine:
1 box spice cake mix
1 box instant vanilla pudding (3.5oz)
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
3 eggs
2 TBS Cinnamon
2 TBS Nutmeg
2 TBS Allspice
1 TBS ginger (dry)

Mix for 5 minutes

Pur into a greased Bundt pan and bake at 350 for approximately 40 minutes or until done (use toothpick test).

Let cool in pan 10 minutes then de-pan onto cooling rack.

Dust with powdered sugar when cooled.

OPTIONS:

- Add 1 bag chocolate chips

- After spraying the pan with Pam, dust the pan with cinnamon sugar before adding the batter (do not dust with powdered sugar when cool)

- Make muffins or mini muffins (cut cooking time accordingly)

- Add 1 to 1 1/2 cups chopped dates

- May be baked as 2 quick bread loaves (with or without the cinnamon sugar coating)

MILLION DOLLAR FUDGE

MILLION DOLLAR FUDGE
(based on a recipe from Amy Ellsworth)

PLACE IN A LARGE BOWL:
2 8 oz chocolate bars
1 12 oz bag of chocolate chips
1 pint marshmallow cream
(I mix up milk and dark chocolate in my fudge)

IN A LARGE PAN BOIL FOR 7 MINUTES STIRRING CONSTANTLY:
(set timer for 7 minutes once you reach a boil)
5 cups sugar
1 stick butter
1 12 oz can evaporated milk
pinch of salt

Pour hot mixture over chocolate/marshmallow mixture and stir until everything is melted.

Add 1 tbs vanilla and stir

Optional:
add 1 cup chopped walnuts
or
add 1/2 cup chopped pecans and 1/2 cup craisins

Pour onto large (cookie sheet sized) buttered pan

Let set overnight before cutting for best results

TIN ROOF SUNDAE CAKE

TIN ROOF SUNDAE CAKE
(recipe from Leah King)

CAKE:

Beat in a mixing bowl until fluffy:
2 sticks butter, softened
2 cups sugar

Add:
4 eggs, one at at time, beating well after each egg

Add:
1 tsp vanilla

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Pour 1/3 batter into each of 2 greased 8 or 9 inch rounds.

Blend:
3 TBS cocoa powder into remaining batter
pour into remaining greased pan.

Bake 25 minutes or until inserted toothpick comes out clean.

Prepare filling and frosting while cakes cool.

PEANUT FILLING:

Mix in bowl until creamy:
1 stick butter, softened
4 oz cream cheese, softened
1 1/2 tsp vanilla
Gradually add until fluffy:

2 cups powdered sugar

Add:
2/3 cup crunchy peanut butter
1/2 cup finely chopped peanuts

1 TBS milk if needed for spreading consistency


CHOCOLATE CREAM FROSTING:

Melt in microwave and set aside:
2 1 oz squares of unsweetened chocolate

Beat in a mixing bowl until creamy:
4 oz cream cheese, softened
1/2 stick butter, softened

Beat in:
1/4 cup whipping cream
Blend in:
melted chocolate
1 tsp vanilla

Gradually beat in:
2 cups powdered sugar until mixture is fluffy

To assemble cake:

Place one yellow cake layer on cake plate
Spread with half of filling
Top with chocolate cake layer
Spread with remaining filling
Top with remaining yellow cake layer
Frost entire cake with frosting.

Sprinkle top of cake with finely choppped peanuts or drizzle melted white chocolate on top of cake.

BASBOUSA

BASBOUSA (semolina dessert)
(Recipe from Yamina Bellaachia)

Mix in a bowl:
1 stick of butter (softened)
1/2 cup whipping cream
1 cup shredded coconut
1/2 tsp baking powder
2 cups cream of wheat
1/2 cup sugar

Press into a greased 9x14 pan and flatted with a spatula.
Decorate with almonds if desired.
Bake @ 350 for 20-25 minutes then broil a couple of minutes until top is golden.
Pour syrup* over the top.
Let stand over night.
Cut into squares.

* Syrup
Boil together for 5 minutes:
1 cup sugar
1 cup water
1/2 tbs lemon juice
1 tbs Orange Blossom water or Rose water

HOT FUDGE SAUCE

Hot Fudge Sauce

Combine in saucepan:

1 can sweetened condensed milk
1 large chocolate bar (at least 12 oz) OR 1 bag chocolate chips

Sitr frequently until melted. Remove from heat.

Add:
1 tsp vanilla
1 TBS butter

Stir and serve.

May be stored in a microwave safe container in the refridgerator for up to 1 month.

Simply reheat in microwave as needed. Stir frequently when reheating.