Monday, September 29, 2014

Pumpkin Bundt Cake

Easy to whip up, tastes amazing!



Moist, light with a surprise ingredient!
I have a confession to make...I love pumpkin, I really do!   Pumpkin pie, pumpkin brownies, pumpkin cookies, pumpkin bread, pumpkin soup and yes, even pumpkin seeds!   So, when I tell you how good this Pumpkin Bundt Cake is, I hope you'll believe me and make it ASAP!

It just doesn't get any easier to make either!  It takes no time to throw together...and no time to disappear!   The longest part is waiting for it to come out of the oven.  It's a light, moist cake with a blend of pumpkin/butterscotch flavor!   The secret ingredient is the butterscotch pudding!  Who knew how good they would taste together. 

Sprinkle it with powdered sugar or serve it warm with whipped cream.  Either way, you're going to love it!   This would make a lovely addition to your Thanksgiving dessert table.


Ingredients:

1 box yellow cake mix (18 1/4 oz.)
1 box butterscotch instant pudding (3.4 oz.)
1/4 c. vegetable oil
1/4 c. water
1 cup canned pumpkin (puree)
2 tsp. pumpkin pie spice
4 eggs
Confectioner's sugar or whipped cream (opt)


Preheat oven to 350'F.

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.

Pour into a greased and floured 10" fluted tube pan.  Bake at 350'F. for 50-55 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.  (This is important, otherwise it will fall apart.)

Dust with powdered sugar and/or serve warm with whipped cream if desired.


"Faith...it doesn't make things easy, it makes them possible!"

Sunday, September 28, 2014

Cream Cheese Brownies

A brownie classic!


In case you haven't noticed by now, I'm going back to the old, faithful recipes that my parents and grandparents used, or the ones I originally made for my family. 

The first time I baked these, my oldest daughter, Heather, was in grade school.  She has loved them ever since, and always requests them when she visits.  

They really are fabulous brownies, with a soft cream cheese swirl, and a hint of almond.  I had to double the recipe years ago because they go so fast and a small 8x8 pan just wasn't enough.   So, if it's too much for your family just cut the ingredients in half and you're all set.   It uses German Sweet Chocolate, which doesn't overpower the taste of the cream cheese swirl.   It's made from scratch, so it's a little more time consuming, but worth the extra few minutes...I promise!

Ingredients:

8 oz. German Sweet Chocolate
10 Tbsp. butter, divided
8 oz. cream cheese
2 cups sugar, divided
6 eggs, divided
1 cup, plus 2 Tbsp. flour
3 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
1 cup chopped nuts (optional)

Preheat oven to 350'F.  Lightly grease a 9x13" cake pan.

Melt chocolate and 6 Tbsp. butter over very low heat.  Stir and set aside to cool. 

Cream 4 Tbsp. butter with cream cheese in small bowl.  Gradually add 1/2 cup sugar, cream until fluffy.  Blend in 2 eggs, 2 Tbsp. flour and 1 tsp. vanilla; set aside.

Beat 4 eggs until light in color.  Slowly beat in 1 1/2 c. sugar until thick.  Add baking powder, salt and 1 cup flour.  Blend in cooled chocolate mixture, 2 tsp. vanilla and almond extract. 

Spread 1/2 chocolate batter in greased 9x13" pan.  Top with cream cheese mixture,  and carefully spread over chocolate.  Spoon the rest of the chocolate batter all over top.  Zigzag a knife through batter for marble effect.

Bake at 350'F for 30-35 minutes.


 "Taste and see that the LORD is good; blessed is the man who takes refuge in him."   -Psalm 34:8



Friday, September 26, 2014

Marinated Family Steak

Use with your favorite steak!

When my husband and I were married, we "eloped" to the same little town in Maryland that his grandmother was married in, Elkton.  

My parents knew we wanted no big affair and were just happy to become husband and wife.  They really understood and respected our decision...they were incredibly understanding parents.    


They also knew we were going to stay with them until we found a home of our own, so they weren't really losing me yet.  Now, my dad was a pretty funny guy, and when we got back he had a sign in the window, "Room for Rent"!    



Aunt Alma & Uncle Anthony

On the way home, my Aunt Alma and Uncle Anthony invited us to stop at their home in New Jersey and have dinner.   He's my mom's youngest brother and I always loved seeing him and Aunt Alma.  She had that Grace Kelly look, beautiful and elegant, and she was  also a fabulous cook.   I found this old picture of them, and just had to share it! 

Uncle Anthony made his living playing professional piano with his own trio, then went solo and moved onto entertaining in clubs & restaurants, private parties, etc.   I remember loving to hear his stories about the business, and the famous people he played for. 

He's in his 80's now and still making people happy while they enjoy a great dinner at a fine restaurant in Raleigh, NC!   Love this man!

This is the recipe Aunt Alma gave me after making a delicious wedding dinner for us.  Actually, we found out they were married on the same date, so it was doubly special!   It's a precious memory I'll never forget!  To this day, this steak is a must with my family for so many occasions, or just because...


Ingredients:

1 1/2-2 lb. steak (sirloin, top round, flank, porterhouse)  You chose!
1/4 cup oil
1/4 cup vinegar
3/4-1 cup red wine
1/4 cup onion, diced
2 cloves garlic, diced
1 Tbsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
Adolph's Meat Tenderizer (if using a tougher cut of steak)

Using a large frying pan, heat oil, onion & garlic; sauté until just slightly tender.  This only takes a few minutes.  Let cool.

Add vinegar, wine, Worcestershire sauce, soy sauce, salt & pepper, stir until blended.

Pierce the steak on both sides with a large fork and place in a large baggie, then place into a dish with sides (in case the baggie leaks).  Pour all but 1/4 c. of marinade over the steak and refrigerate overnight or 8-10 hours, (for best flavor) turning occasionally.  Reserve the extra marinade in the fridge, for basting your steak.

If I'm using a family steak, or flank, I always sprinkle both sides with meat tenderizer before grilling or broiling.


"Greater love has no one than this, that he lay down his life for his friends."  -John 15:13


Wednesday, September 24, 2014

Tomato & Salami Salad

A delicious salad or appetizer.


This is a recipe that my aunt gave to me many years ago.  My Aunt Rita was my mom's younger sister, the baby of their family.   They were very close, even though my mom was 10 years older than Aunt Rita.  We all lived together in an apartment upstairs at my Aunt Rose's house.  Grandma worked, so Mom took care of her, along with my older brother, and then after a few years, I came along.

When I was born, my aunt was still a young teenage girl and ended up resenting the fact that she was asked to play with me or take the "baby" for carriage rides.   She told me later, that she would take out her frustration by going down the curbs really hard making the carriage bounce up and down. 


Aunt Rita & me, a few years ago.
Now, the irony of this is that she was my favorite aunt as I grew up.  She was a college graduate and valedictorian, went to work in New York City and I just thought she was sophisticated, talented, and so very pretty.  We were always close!   So, I guess she never regretted not killing me in my carriage when she had the chance. 

This is a wonderful salad/appetizer she made for me and Dave, when we went to her home for dinner.  She was also a great cook, like my grandmother, although she didn't really enjoy it.   She made us some lovely dinners, Chicken Cordon Bleu, lasagna, meatballs, braciole, Bowtie pasta and chicken...and more!   I have some of her recipes, so I'll share them with you here.   I'm so happy to have these remembrances of her!


Ingredients:

1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped (or 1 tsp. dried basil, crumbled)
1 med. clove garlic, minced
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. black pepper
1/3 c. olive oil
4 oz. hard salami, thinly sliced (I use Genoa)
3 large, ripe tomatoes

Dressing:

Whisk lemon juice, parsley, basil, garlic, lemon peel, salt & pepper in small bowl until blended.  Continue whisking while you add oil in a slow steady stream;  whisk until oil is thoroughly blended.

Directions:

Spread salami slices out in a large, shallow bowl or casserole dish.  Pour dressing over the salami, then lift each slice with a fork to allow dressing to flow underneath.  Let stand, covered, at room temperature for 1 hour - turning slices over midway through.

Cut tomatoes into 1/4" thick slices.  Top each tomato with a salami slice and arrange them overlapping on large platter.  Drizzle any remaining dressing over the slices and shredded fresh basil.  Maybe a sprinkling of toasted pine nuts, too, if you have any on hand.

Serve with fresh bread.

Variation:  Sometimes I'll buy 8oz. of fresh mozzarella, slice a little thinner and add it to the layers of tomato & salami.  Deeeelicious!


"Greater is He that is in you, than he that is in the world."  -1 John 4:4

Saturday, September 20, 2014

German Sweet Chocolate Cake

My sweetheart's favorite!
 






























Of all the cakes and desserts I make, this one is my husband's all-time favorite. 

It's also his best friend, Norm's favorite too!   You can say they "have each other's backs".   Allow me to explain.  Dave had heart surgery a few years ago, and following it, he did very well and was eating the foods allowed by the doctor.

He and Norm left one morning to go to a clock repair shop, then out to lunch.  So, I asked Norm to make sure Dave ate healthy.  Yeah, right.

Later that afternoon, Norm dropped Dave off at home, then called to tell me Dave had a lovely salad for lunch.  Noooo!  That man has never ordered a salad for lunch in his life!!!   I emphatically told Norm that, adding "He had a Reuben Sandwich, didn't he?!?!"   All I heard was stuttering & stammering.  That's exactly what he had too!  Busted!  Both of them!  They are so bad!  The irony of this story is that I didn't even ask Dave what he had for lunch!

So, when Norm and his wife came to visit, this was the cake I knew I had to make...his wife just happens to be my best friend too!   Works out great!

You'll want to save room for this three-layer cake, filled with a decadent coconut-pecan icing.   It's a classic dessert that makes any occasion special!


Ingredients:

1 pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
Norm, Dave, me and Sandy
1/2 cup  water
 eggs, separated
2 cups  flour
1 tsp.  baking soda
1/4 tsp.  salt
1 cup  butter, softened
2 cups  sugar
1 tsp.  vanilla
1 cup  buttermilk*

 
Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. 


 Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. 
          
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.


Mix flour, baking soda and salt. 

Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.           

Add egg whites; stir gently until well blended. Pour into prepared pans.           

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. 
*If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
 
*This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
 
Coconut-Pecan Filling and Frosting:

 egg yolks
1 can  (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups  sugar
3/4 cup  butter or margarine
1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups  chopped PLANTERS Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. 
          
Add coconut and nuts; mix well. Cool to desired spreading consistency.            
  
 
*Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.  
 

 
"His sheep follow Him because they know His voice."   -John 10:4

German Sweet Chocolate Cream Pie

"Mmm" in 10 minutes!


Picture from the old Baker's pamphlet.
Here's a real throw-back! 

Luscious chocolate taste in a creamy pie, and it's done in minutes, literally!  I got this recipe many  years ago in a little Baker's Chocolate pamphlet and it's absolutely delicious!  So, when I found this in my old recipe box, I knew it had to go on the blog.

It's one of those pies that can have a homemade crust, graham cracker, or Oreo would be wonderful too.
I like to use my own crust, but that's just me.

You can also kick it up a notch by using Hazlenut creamer in place of the milk.    I also read that some people don't even freeze it,  just keep it refrigerated.  It all sounds great to me!

Ingredients:

1 (4 oz.) pkg. Baker's German Sweet Chocolate
1/3 C. milk (divided)
2 Tbsp. sugar
1 (4 oz.) pkg. cream cheese, softened
3 1/2 c. or (80z. container whipped topping, thawed
8" graham cracker crumb crust


Original recipe from 1980's
Heat chocolate and 2 Tbsp. of the milk in saucepan over low heat, stirring until chocolate is melted. 

Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.

Fold in whipped topping, blending until smooth.  Spoon into crust.

Freeze until firm, about 4 hours.  Garnish with chocolate curls, if desired.

Store any leftover pie in freezer.


"Acknowledge Him, and He shall direct you paths."  -Proverbs 3:6

Friday, September 19, 2014

Hamburger & Potato Puffs

An oldie, but a goody!

I thought I had lost this recipe, and that would have been so sad!   Then, the other day, I was going through my old recipe box (yes, I still have one) and there it was!  Happy me!  This one is going way back to when I was first collecting recipes.  It's so simple to throw together and my family has always loved it.  

Ground beef recipes are easy to prepare, economical and especially nice in a casserole!   You'll enjoy stretching your dollar in this deliciously handy way.

The original recipe didn't have parmesan in the potatoes, but I added it one time, and have made it like this ever since.  It just enhances the flavor of the whole casserole.  But, if you want to leave it out, that's fine too.  Always make food with the flavors you and your family enjoy.  "Cooking" recipes can be changed to your liking, but it's a little harder with baking, that's more about exact measurements & flavors.

If you have a pan with an oven-proof handle, this can all be done in that, and just put the whole thing into the oven.   About 10 minutes later, you have a beautiful casserole to serve to a very happy family! 


Ingredients:

1 1/2 lb. lean ground beef
1 c. minced onion
1/2 c. green pepper, minced
1 clove garlic, chopped
1/4 tsp. basil
1/2 tsp. salt
1 (3oz.) can sliced mushrooms
1 (8 oz.) can tomato sauce
1 Tbsp. minced parsley
1/2 c. grated parmesan
6 servings instant mashed potatoes, prepared according to pkg. directions

Preheat oven to 400'F.  Prepare 2-qt. casserole dish or 9" pie plate.  (If you use a pie plate, put it on a sheet pan to bake.  It has a tendency to bubble over.)

Brown beef, onion, green pepper and garlic in skillet.  Pour off excess fat. 

Add in basil, salt and tomato sauce.   Simmer 5 min.

Pour into prepared baking dish

Prepare potatoes according to package; add in parsley and grated cheese.  Mix until blended.

Place spoonfuls over beef mixture.  Sprinkle a little more parmesan over potatoes. 

Bake at 400 degrees for 10 min or until puffs are lightly browned.





"Your word is a lamp to my feet And a light to my path."  -Psalms 119:105


Thursday, September 18, 2014

Chocolate Surprise Cake

A wonderful for any occasion...

This is such a fun cake to make!  Adults and children just love it.  It's moist and light, and will taste great with chocolate or vanilla frosting.  It's similar to a marble cake, without the swirling, and the chocolate batter is made differently than any other marble cake I've ever made.

This, too, is a very old recipe and I'm afraid I can't remember how I came to have it, but, I'm sure glad it's in my recipe box, because I couldn't find this version of it anywhere. 

My hubby's been asking for chocolate cake (he gets those cravings) so I figured this was close enough.  He really enjoyed it and said he was so happy I made it.  You can make someone you love happy too!  It's not a hard cake to put together and it shows the "love" all over it!





Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
3 eggs
2 1/4 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1/2 c. chocolate syrup
                                                                                                          
Heat oven to 350°F.   Grease and flour 2, 9" round cake pans or 13x9" pan.

Gradually add sugar to butter in bowl, creaming until light and fluffy; add eggs and beat well.

Blend in flour, baking powder and salt.

Add milk and vanilla; blend well.

Pour 2/3 batter into pan(s).

Blend chocolate syrup into remaining 1/3 batter.

Pour chocolate carefully over batter in pan(s); do not stir.  Spread evenly over vanilla batter. 

Bake at 350'F. for 40-50 minutes.

Cool and frost with your favorite Chocolate Frosting.




"If God is for us, who can ever be against us?"   -Romans 8:31

Wednesday, September 17, 2014

Hearty Beef Vegetable Soup

Better than canned, every time!


A cool breeze, listening to the leaves rustling in the trees, a crackling fire, the crunch of  fallen leaves beneath my feet.  Autumn!  My favorite time of year!   The time for hearty meals, stews, soups, fall spices in my baking and candlelight dinners. 

Although, those candlelit evenings are lovely, my husband usually breaks the mood when he walks through the door and asks, "Are we having a séance tonight?"   Yeah, he really is a funny guy!

But, he's always thrilled to see a pot of soup simmering on the stove.  This, easy to make, soup is filled with tender,  juicy beef, healthy vegetables, and it's all simmered in a delicious, rich broth!  Perfect for lunch or dinner.  It looks like a lot of ingredients, but  most of the veggies are frozen, so you just dump them into the broth.  
A friend, and fellow "foodie" gave me this recipe years ago, and it's never failed to please!  It brings back precious memories of Bible study at her home, where she would provide the most scrumptious goodies for us.  What a wonderful time we had together during those meetings, so many years ago.   I remember that group of women so fondly, and especially when I get to make one of Gail's delicious recipes!


Ingredients:

2 lb. stew beef (cut  into small bite-size pieces)
Enough water, plus 2 cans beef broth to make 4 quarts
1 (1lb. 12oz) can tomato puree
1 (6oz.) can tomato paste
1 tsp. sugar
4 c. thinly sliced cabbage
1 1/2 c. chopped onions
2-3 carrots (diced into small pieces)
3/4 c. chopped celery
1 bag frozen lima beans
1 bag frozen cut green beans
1 bag frozen peas
1 bag frozen corn
2-3 potatoes, cubed
1 tsp. dried parsley
1/2 tsp. Basil
1/4 tsp. oregano
2 tsp. salt
1/2 tsp. pepper

Fill large 12 qt. pot with water/beef broth mix, tomato puree, tomato paste and sugar.  Bring to a simmer and add cabbage, onions, carrots, chopped celery, frozen vegetables and potatoes.  Cover and simmer for 30 minutes.

Meanwhile, brown beef in skillet; then, add to simmering stock and vegetables.
Add parsley, salt and pepper to taste; stir.  Cover and simmer for 2-3 hours to bring out all the flavors.   Stir occasionally.


"I do not want to merely possess faith;  I want a faith that possesses me!"  -Charles Kingsley

Monday, September 15, 2014

Four Layer Dessert

Impressive, and oh, so easy to prepare!


I love making and serving this luscious dessert, and I know you will too!  It's light, creamy and chocolaty, and is most definitely worth making.    

A little bit of buttery shortbread cookie crust layered with vanilla and chocolate puddings and whipped cream is a beautiful ending to any meal.

It's one of those treats that is delicious with the original recipe, or you can exchange the crust for a brownie crust or an Oreo crust, use a lemon or butterscotch pudding or any flavor that you like.  The cream cheese filling can stay as is, but the whole dessert will change in looks and taste.  It's fun to experiment and find your favorite flavors.

Be sure to use a glass baking dish, so when you present it to the table, your guests can see the beautiful layers.  Get ready for the ooohs and ahhhs! 



Crust:

1 c. flour
1/2 c. butter, softened
1/2 c. walnuts or pecans, finely chopped

Combine above ingredients; mix well.  Press into a 9x13" glass baking dish.  Bake at 350'F. for 10-12 minutes.  Cool.

Cream Cheese Filling:

8 ounces cream cheese
1 c. confectioners' sugar
1 c. Cool Whip, divided

Combine cream cheese and sugar; mix well until blended and smooth.  Fold in Cool Whip, spread evenly over cooled crust.  Chill completely in refrigerator.

Pudding Fillings:

1 small pkg. of instant chocolate pudding
1 small pkg. of instant vanilla pudding
4 c. milk, divided

Prepare chocolate pudding as directed on package.  Spread over cream cheese layer.  Chill completely. Prepare vanilla pudding as directed on package.  Pour over chocolate pudding. Chill completely in refrigerator. 

Spread additional Cool Whip over top.  Decorate with shaved chocolate, chopped nuts or chocolate sprinkles.  All look and taste great with it!  

Keep refrigerated until ready to serve, and refrigerate any leftovers.  Although, I'm thinking you probably won't have any.

"Therefore encourage one another and build one another up, just as you are doing."   -1 Thessalonians 5:11


Sunday, September 14, 2014

Easy Kielbasa & Pasta Casserole

Only Five Ingredients!

This is an irresistible, quick and delicious recipe for those of us who love Kielbasa, yet get a little tired of the cooking it the same old way.

It only takes about 20 minutes to make, and that includes cooking the kielbasa and spinach first.   I added some leftover peas I had in the fridge and used spaghetti sauce instead of the pizza sauce it calls for...I just like pizza sauce on pizza!

My husband's only complaint was that I didn't remove the casings from the sausage first, he doesn't like rind of any kind.  So, next time, I'll make sure to take it off and then slice the kielbasa...for my honey!   Other than that one "picky" criticism, he had two helpings!  





Ingredients:

1 1/2 cup sliced kielbasa, regular or turkey
1 cup pizza sauce (I used spaghetti sauce)
1 cup sautéed baby spinach, coarsely chopped
3 cups cooked penne pasta (I used Cavatappi)
3/4 cup grated parmesan cheese




Preheat oven to 350'F. 

Cook sliced kielbasa in pan with 1 Tbsp. olive oil; combine first four ingredients into a prepared casserole dish.  Do not add the parmesan.

Sprinkle grated parmesan over top.

Bake for 10-12 minutes until hot; remove from oven and let set up for about 5 minutes before serving.

Isn't this easy?   I love quick casseroles that make a hearty meal and take no time at all to prepare!  

Enjoy!







"And let the peace of Christ rule in your hearts, to which indeed you werecalled in one body.  And be thankful."  -Colossians 3:15



 

 
 

Saturday, September 13, 2014

Soft Sugar Drop Cookies

Grandma Ware's best cookie! 


Now I'm going way back to share a wonderful recipe from my husband's grandmother.  I met her after Dave & I were married, she was gracious and loving to me.  We all called her Grandma Ware, and she was a wonderful woman who lived into her 80's.   


She knew this was one of my husband's favorite cookies.  I don't ever remember visiting her without being presented with a tray of Sugar Drop Cookies.  When Grandma Ware knew you liked something she made it, you could be sure you would be well supplied.   Lud, our brother-in-law, complimented her Apple Crisp one time, and Grandma made it for him quite often...for a very long time.

Grandma Ware

My husband loved her delicious Date Nut Bread too, and I can tell you that at one time we must have had 10 loaves of it in our freezer.   Every time we'd visit her (which was often) she gave us another loaf.  

Even now, after all these years, I know Dave wishes he could have that bread again!   I'm going to have to work on that for him...she gave me the recipe!


Ingredients:

1 1/2 c. sugar
1/2 c. shortening
1/2 c. butter, softened 
2 eggs, beaten
1 c. buttermilk or *sour milk
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon extract
1 tsp. vanilla
3 1/2 c. flour (approx.)  Don't add all at once.


Heat oven to 375'F. 

Combine all ingredients including 2 cups of the flour; mix well.  If the dough is not stiff enough, add flour in small amounts until thick enough to hold it's shape when you drop them onto the cookie sheet.  (I used all of the flour.) 

Before baking, I place a scant spoonful of my hubby's favorite jam onto the top of some, leave some plain, then sprinkle them all with a little sugar.

Bake 8-10 minutes...no more than 10 minutes; watch carefully.

*To make sour milk just put 1 Tbsp. of vinegar into a measuring cup, add enough milk to measure 1 cup; stir.  Voila!  Sour milk.






“Forgiveness is an act of the will, and the will can function regardless of the temperature of the heart.”   -Corrie ten Boom

Friday, September 12, 2014

Hot Fudge Sauce

Definitely my favorite hot fudge sauce!  

So smooth, so rich and just so delicious!
If you could see the page in my old Betty Crocker cookbook with this recipe in it, you'd get a good laugh.   It's dotted with chocolate sauce from top to bottom.  So, I figured I'd better get it on the blog before I can't see the recipe anymore.

This decadent chocolate sauce can turn an ordinary dessert into a dazzling delight!   Use it as a topping or as a layering, and use your imagination to have fun with it!  My family loves it when I make them Hot Fudge Brownie Sundaes.  Fill small Ball Jars with this sauce and give to your neighbors and friends for Christmas, they'll love it...and you!

I do have a confession, I've been known to eat spoonfuls of it right out of the jar!  Straight, no chaser.   I'm so addicted and have no willpower when it comes to good chocolate.  Did I say "good" chocolate, yeah, scratch the "good", the operative word is chocolate! 


Ingredients:

1 (14.5oz.) can evaporated milk
2 cups granulated sugar
4 oz. unsweetened chocolate (I use Ghiradelli)
1/4 cup butter
1 tsp. vanilla
1/2 tsp. salt


Hot Fudge Brownie Sundae!
Heat milk and sugar to rolling boil, stirring constantly.  Boil and stir 1 minute. 

Add chocolate, stirring until melted.  Beat over low heat until smooth with whisk or electric mixer.  (If sauce has slightly curdled appearance, beat vigorously until creamy smooth.)  

Remove from heat; blend in butter, vanilla and salt.

Makes 3 cups











"Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord."   -Romans 8:39

Wednesday, September 10, 2014

Cherry Almond Pie Bars

Melt in your mouth pie bars!




Need a delicious dessert that will satisfy any sweet tooth?  These are quick and easy to make, using a sugar cookie mix and pie filling!  I love making cookie bars, for that reason alone...quick and easy!  

The addition of almond flavor is perfect and the cherry pie filling softens the cookie and makes it easy to cut.  I imagine you could substitute any cookie mix & filling and create your own favorite flavored bar.  I know that's what I'm planning on doing!   I'm thinking blueberry filling with lemon extract in place of the almond...maybe even oatmeal cookie mix with it.  Oh!  Peanut Butter cookie with chocolate filling!   I'm on a roll now! 

If you prefer them without the glaze, they're just as good with a dusting of powdered sugar! 



Ingredients:

Base:

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
1/2 tsp. almond extract
2 eggs


Filling:

1 (21 oz.) can cherry pie filling (I use the one with "more fruit")


Topping/Glaze: (to drizzle over baked cookie bars)

1 cup confectioners' sugar
Tbsp. milk
1/4 tsp. almond extract



Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms.  Press 2/3 of dough in bottom of pan. 
                          

Spread pie filling over dough.
Drop remaining 1/3 dough by teaspoonfuls over filling. 
                          
Bake 45 to 50 minutes or until golden brown.  Cool 10 minutes. 
                          
In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.


"May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. " - Romans 15:13