Category: Desserts (Page 5 of 8)

Life is uncertain, eat dessert first!

Cinnamon Coffee Cake

December 19, 2006 / Nicki / 0 Comments

Recipe Source: Tina Penley / allrecipes.com

Prep/Cooking Time: Prep Time: 10 Min / Cook Time: 30 Min

Ingredients:

1 cup brown sugar
1 cup white sugar
2 1/4 cups all-purpose flour
3/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 egg
1 cup buttermilk
1/4 cup confectioners’ sugar

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9×5 inch baking pan.

In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.

In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.

Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

Peppermint Bark

December 11, 2006 / Nicki / 0 Comments

Recipe Source: Mr_Recipe / MyFoxAL.com

Ingredients:

White Melting Chocolate Wafers (6 Parts)
Crushed Peppermint Candies (1 part)

Directions:

Melt White Chocolate Wafers, carefully following package directions.

Stir in Peppermint Candy and pour onto wax paper-lined Baking Pan using extra caution because mixture is hot.

Immediately smooth to desired depth with kitchen utensil. (Note: Thick Bark is difficult to break by hand and harder to eat. A depth somewhere between a quarter and an eight of an inch is usually optimal)

Allow to cool at room temperature until completely cool and set.

Break bark into serving sized pieces.

Store prepared bark in air tight container at a cool room temperature or according to package directions.

Chocolate Mousse

December 10, 2006 / Nicki / 0 Comments

Recipe Source: The Birmingham News / Adapted from The Great Book of French Cuisine (Revised Edition), by Henri-Paul Pellaprat (Vendome Press, 2003, $35)

Ingredients:

6 oz semisweet chocolate, coarsely chopped
1/4 teaspoon salt
2 Tablespoons water
4 large eggs, separated (see note)
2 teaspoons vanilla
3/4 cup heavy cream, divided
1-1/2 teaspoons granulated sugar or to taste

Directions:

Combine chocolate, salt and water in the top of a double boiler or in a heatproof glass bowl set over a pan of simmering water. Stir until chocolate is melted. Let cool slightly.

In a large bowl, beat egg yolks until light and lemon-colored, then gradually beat in melted chocolate. Stir in vanilla.

In another large bowl, using clean beaters, beat egg whites until they stand in soft peaks. Fold egg whites into the chocolate mixture, mixing gently but well.

In another bowl, whip 1/2 cup cream; fold cream into chocolate mixture. Spoon mousse into a decorative serving dish or into sherbet glasses; chill until ready to serve. Just before serving, whip the remaining 1/4 cup cream with sugar and add a dollop to each serving of mousse.

Yields 6 to 8 servings.

Note:

Uncooked eggs can be a source of food poisoning. Davidson’s eggs, which are pasteurized in the shell, eliminate that risk, but the whites will take longer to beat.

Horned Toads (a.k.a. Peanut Butter Balls)

November 17, 2006 / Nicki / 0 Comments

Recipe Source: Grandmother

Ingredients:

1 cup Karo syrup
1 cup sugar
12 oz. peanut butter
6 cups cornflakes

Directions:

Boil the first two ingredients. As soon as it begins to boil, stir in the peanut butter and cornflakes. Drop immediately on wax paper. You have to work quickly before the candy hardens. Enjoy!

Nicki’s Notes:

My mother made these all the time when I was growing up. They are by far my favorite of her holiday candies. I used to help her make and roll them out every year just before Christmas. This recipe was used by my grandmother when she was a lunchroom lady at Minor High School.

A tip: coat your hands with butter before rolling to help keep the mix from sticking to your hands and fingers!

Not Your Grandmother’s Divinity

November 17, 2006 / Nicki / 0 Comments

Recipe Source: allthingssouthern.com

Notes:

Sometimes it doesn’t pay to cut corners, but you have my word, this one is every bit as good as the “stand and stir the day away” recipe your grandmother used.

Ingredients:

4 cups sugar
1 cup light corn syrup
3/4 cups water
dash of salt
3 egg whites
1 tsp. vanilla
enough chopped pecans to suit your taste

Directions:

Mix first four ingredients in glass dish. Cook in microwave for 19 minutes, stirring every five. Should reach 250′ on candy thermometer. Cook to hard ball stage. Beat egg whites very stiff in large bowl. Gradually pour hot syrup over egg whites at high speed. Continue beating for 12 minutes until candy loses its gloss. Add vanilla and nuts and drop in bite-size pieces.

Author’s Disclaimer:

I’ve even been successful with this one on an overcast day, though the cooks in my family always admonished me not to even think about making divinity if the weather wasn’t clear and dry. If you choose to ignore their tried and true warnings too, well, you’re on your own. 🙂

Granny’s Tea Cakes

November 17, 2006 / Nicki / 0 Comments

Recipe Source: Crystal Leigh Costello / allthingssouthern.com

Ingredients:

1 cup butter
1 teaspoon vanilla flavoring
3 cups sugar
3 eggs
5 1/2 cups self rising flour (save enough to flour cutting board and rolling pin)
3 tablespoons milk

Directions:

Cream butter and sugar, add eggs one at a time. Add milk, flavoring and flour. Divide dough and roll very thin; use your favorite cookie cutter to cut dough. Bake at 350 for 8 to 10 minutes. Makes about 6 dozen or more if you roll wafer thin.

Lazy Dazy Mud Pie

November 17, 2006 / Nicki / 0 Comments

Recipe Source: allthingssouthern.com

Pie:

1 and 1/2 cups crumbled Oreo cookies
1/2 cup butter/melted
1 qt. vanilla ice cream
Store bought fudge sauce

Combine cookie crumbs and butter. Press into a buttered 9-inch pie plate. Fill with ice cream. Top with fudge sauce and freeze. If you really want to be naughty, slice it and serve it with the Hot Fudge Sauce (below).

Hot Fudge Sauce:

5 (1 ounce) squares semi-sweet chocolate
1 and 3/4 cups sugar
1/2 cup butter
1/4 teaspoon salt
1 (13 ounce) can evaporated milk
1 teaspoon vanilla

Melt chocolate over very low heat. Add sugar, butter and salt. Bring to a boil. Add milk. Return to boil and remove from heat. Cool; add vanilla and blend. Yum!

Easy Peach Cobbler (a.k.a. “Lazy Daisy Peach Cobbler”)

November 17, 2006 / Nicki / 19 Comments

Recipe Source: allthingssouthern.com

Ingredients:

1 cup sugar
1 cup flour
1 cup milk
1 stick butter
1 large can peaches

Directions:

Cut butter into pats and scatter in your baking pan. Mix flour and sugar, add milk, blend well and pour over butter. Add drained peaches. Bake at 350 degrees until top crust is bubbly and brown, (about thirty to forty-five minutes). Best served piping hot with vanilla ice cream.

Chocolate Chip Pie

November 17, 2006 / Nicki / 0 Comments

Recipe Source: Wanda Oliver / allthingssouthern.com

Blend:
1 cup sugar
1/2 cup flour
2 eggs well beaten
1 stick margarine melted

Stir in:
1 cup semi-sweet chocolate chips
3/4 cup pecans (I substituted chopped Macadamia Nuts–Yum!)
1/2 cup coconut (optional)
1 teaspoon vanilla

Bake in pie shell at 350 degrees for 30 to 35 minutes.

Pecan Pie

November 17, 2006 / Nicki / 0 Comments

Recipe Source: allthingssouthern.com

Yummy! Just like my mother used to make! 😀 — Nicki

Ingredients:

4 eggs
1 cup dark Karo syrup
2 tsp. melted butter
1 cup dark brown sugar
4 tsp. Carnation cream
1 cup whole pecans
1 (9-inch) pie shell

Directions:

Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.

Category: Desserts (Page 5 of 8)

Cinnamon Coffee Cake

Peppermint Bark

Chocolate Mousse

Horned Toads (a.k.a. Peanut Butter Balls)

Not Your Grandmother’s Divinity

Granny’s Tea Cakes

Lazy Dazy Mud Pie

Easy Peach Cobbler (a.k.a. “Lazy Daisy Peach Cobbler”)

Chocolate Chip Pie

Pecan Pie

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