Apple Butter Bars

 

Apple Butter Bars

 

 

1 ½ Cup of sifted A/P Flour

1 tsp baking soda

1 tsp salt

2 ½ Cup Old Fashioned Oatmeal – uncooked

1 ½ Cup Sugar

1 Cup Butter (melted and cooled)

1 ½ Cup Apple Butter

1 tsp cinnamon

 

In large bowl sift flour, soda, salt, sugar and cinnamon.  Stir in oatmeal, add melted butter and mix well.  Press ½ of mixture into a greased and floured 10 ½ X 7 X 1/1/2 pan.  Spread the apple butter over this layer.  Cover with remaining oatmeal mixture.  Pat gently.

 

Bake for 1 hour at 325°.  Cut into bars while warm.

Chocolate Caramel Cake

 

INGREDIENTS

CAKE

• 1 standard size chocolate cake mix and ingredients called for on the box
• 1 extra egg in addition to what’s called for on the box
• ½ cup sour cream
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup butter
• 14 ounces individually wrapped caramels unwrapped

POURABLE FROSTING

• 1 cup semisweet chocolate chips
• 1 standard sized can sweetened condensed milk
• 1 tsp vanilla

INSTRUCTIONS

• Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
• Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
• Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
• While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
• Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
• Remove from oven and allow to cool for approximately five minutes.
• Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.

Magic Custard Cake

 

MAGIC CUSTARD CAKE

Ingredients:

4 eggs (whites and yolks separated) at room temp

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted

3/4 cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites until stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

***for chocolate version add 1/2 c. cocoa

Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust

Lemon Blueberry Layer Cake

 

• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (345g) sifted all-purpose flour (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

---

Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
8. recipe and photo from Sally's Baking Addiction

Peach Sundae with Honey and Toasted Oats

 2 c. rolled oats

1/4 c. (4 TB) unsalted butter

1/2 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

3/4 c. honey

1/4 c. (4 TB) unsalted butter

4 peaches, halved or quartered

8 scoops of vanilla ice cream

In a stainless steel or cast iron skillet set over medium heat, toast the oats for 5 minutes, stirring frequently. Add 1/4 c. of butter and stir so the oats are evenly coated. Add the brown sugar and stir again to coat. Let cook for about 5 minutes, or until the sugar and oats have caramelized.

Remove to a plate or sheet pan and spread in an even layer. Sprinkle with the salt and cinnamon and stir to coat.

In the same pan, place the honey over medium high heat. Stir frequently for 3-5 minutes, until the honey is thin and fragrant. Add 1/4 c. butter and continue stirring. They honey should darken and thicken, caramelizing in the process.

Add the peaches flesh side down and cook for 2 minutes on each side. If your peaches are pretty firm, cook 4 minutes each side. Remove from heat and set aside.

In stemless wine glasses or small bowls layer about 1/4 c. of the oats (reserve a pinch for sprinkling on top), a scoop of vanilla ice cream, then half or two quarters of a peach. Spoon some honey on top and then sprinkle with the reserved oats. Enjoy!

Shortcake

1 1/4 cups all-purpose flour

3/4 cup sugar

2/3 cup milk

1/3 cup butter, softened

2 eggs

2 1/2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1. STEP 1
   Heat oven to 400°F. Grease and flour 8- or 9-inch square baking pan; set aside.
2. STEP 2
   Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread into prepared pan.
3. STEP 3
   Bake 25-30 minutes or until lightly browned. Cool completely. Cut into squares.
4. STEP 4
   Serve with strawberries and whipped cream.

Coconut Crunch-Topped Chocolate Cake

Ingredients:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup plus 2 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

BROILED TOPPING(recipe follows)



Directions:

1. Heat oven to 350.  Grease and flour 8-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large

bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk

just until batter is smooth and ingredients are well blended. Pour

batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm

cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3

minutes or until top is bubbly and golden brown. Remove from oven.

Cool completely in pan on wire rack. 9 servings.


Broiled Topping:
1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About

1 cup topping.






BROILED TOPPING



1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk



Stir together all ingredients in small bowl until well blended. About

1 cup topping.

Iced Caramel Toffee Oatmeal Cookies

Ingredients

For the cookies:

• 2 cups quick cook oatmeal
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 Tbsp baking powder
• 2 cups all-purpose flour
• 3/4 cup Heath Toffee bits

For the icing:

• 2 cups powdered sugar
• 1/2 cup caramel ice cream topping

• Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
  3. In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
  4. Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14--16 minutes and cool completely on wire rack.
  5. For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it's own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.  
  6. Thanks to shugarysweets.com for recipe and photo.

Pecan Praline Cake

Ingredients

For the cake:

• 1 box box Butter Pecan Cake Mix
• 1 tub Coconut Pecan Frosting
• 4 eggs
• 3/4 cup oil
• 1 cup water
• 1/2 cup chopped pecans (optional to toast)

For the sauce:

• 1 (14 oz) can sweetened condensed milk
• 2 tbsp butter
• 1/2 cup chopped pecans

• Instructions

  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking dish with nonstick cooking spray.
  • In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
  • Don't forget to add the tub of coconut pecan frosting.
  • That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans.
  • Pour batter into greased baking dish.
  • Bake for about 40 minutes.
  • Oven times vary but cake should spring back to the touch and be golden brown.
  • Or insert a toothpick into the middle it should come out clean.
  • For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
  • Pour in can of sweetened condensed milk with the melted butter and stir.
  • Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
  • Stir again then take off heat.
  • Then spoon this deliciously yummy sauce over individual slices of cake
  • Recipe and picture from thecountrycook.net

White Fruitcake

3 c. white sugar
1 lb. butter
1 t. cinnamon
2 fresh coconuts (peeled and shredded)
11 large eggs
5 c. AP flour
2 t. vanilla
1 lb. candied pineapple, diced
1 lb. candied red cherries
1 lb. candied green cherries
3 c. chopped black walnuts (or 4 c. mixed nuts)
2 lbs. white raisins

Cream sugar, butter and eggs, beating well. 
Roll nuts, raisins, and fruit in flour.  Fold into cake batter. Add coconut and mix well. Bake 2 1/2 hours at 250 in 2 tube pans. This makes 2 LARGE cakes.

Mom received this recipe from our neighbor, Callie White, many, many years ago.

Coconut Chocolate Chip Macaroons

• 
  
• 14 oz. sweetened coconut
• 2 tsp. vanilla
• 14 oz. can condensed sweetened milk
• 2 cups chocolate chips
• Melting chocolate (optional)

Instructions

1. Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
2. Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
3. Take a tablespoon size of the mixture (a cookie scoop works great for this) and roll it in a ball with your hands (please wash them first 🙂
4. Place each on the cookie sheet spaced apart (they will spread a bit) Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don't want them to burn, so watch them carefully)

   1. Cool on a wire rack
   2. When totally cool - melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
   3. Serve and enjoy!!