CHOCOLATE PUDDING CAKE

I have always believed in the barter system and when my husband came in today with some beautiful flats of flowers for my gardens and requested a Chocolate Pudding Cake in return, I happily obliged.

1 cup self-rising flour
3/4 cup sugar
6 tablespoons cocoa-divided
1/2 cup milk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup firmly packed brown sugar
1 3/4 cup very hot tap water

In ungreased 9x9 pan or baking dish, mix flour, sugar and cocoa with a fork. Mix in milk, oil, and vanilla until smooth. Spread smoothly in pan. Sprinkle with brown sugar and remaining 4 tablespoons cocoa. Pour hot water over batter. do not stir. Bake in preheated 350 degree oven for 40 minutes. Cool in pan 15 minutes. Serve topped with vanilla ice cream.
Serves 8

"Where we love is home...home that our feet may leave, but not our hearts...

EASY PEACH COBBLER

This peach cobbler is just exactly what it says it is...EASY....and I am throwing in DELICIOUS! The recipes comes from Southern Living 1997 Annual Recipes. Be sure and buy high quality vanilla bean ice cream to go with it.

1 stick unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
ground cinnamon

Melt butter in a baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining sugar, peaches, and lemon juice to a boil over high heat, stirring constantly; pour over butter (do not stir). Sprinkle with cinnamon.

Bake at 375 for 45 minutes or until golden. Serve warm with Vanilla ice cream.
8 servings

COOKS NOTE: I used self-rising flour and omitted the baking powder and salt. I also did not have fresh peaches and instead used a big can of sliced peaches in heavy syrup and drained off the syrup in a colander. 

"Every female relative that's ever been in the kitchen was my teacher. All the children wanted to be in the kitchen because it was warm. Girls were given a little piece of dough (to shape) or something to help them learn."~Dori Sanders

EASY WHITE WINE CAKE

When presented with their first taste of a white wine cake, most individuals don't have a clue as to what ingredient is lending it's uniqueness to the exceptional flavor of the cake, but you can count on them requesting the recipe each and every time.

1 box yellow cake mix
1 (3 ¾ ounce) box instant vanilla pudding
4 eggs
½ cup canola oil
½ cup water
½ cup  dry white wine like Riesling or Sauvignon Blanc
1 ½ cups chopped pecans

Preheat oven to 325 degrees. Mix all ingredients, except nuts for 1 minute on low speed. Scrape sides of bowl, and mix on medium speed for two minutes. Fold in 1 cup of pecans. Grease and flour a 10-inch tube pan, and sprinkle remaining pecans on bottom of pan. Add cake batter and place in oven. Bake for 50 to 60 minutes. Cool on baking rack.

Glaze:

2 cups powdered sugar
1 stick butter, softened
½ cup of the same wine used in the cake
½ cup water

Combine all ingredients in saucepan and heat until boiling. Drizzle over cooled cake.

"The best way to remember your wife's birthday is to forget it once." ~H.V. Prochnow

MARASCHINO CHERRY BROWNIES

There is absolutely nothing quite like a maraschino brownie. The red jewels of the cherry fit into the double chocolate batter just like your hand fits into a satin glove....

2 c semisweet chocolate chips
1 jar maraschino cherries (reserve the juice)
1 stick butter
1 c sugar
1 1/4 c flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla shop
3 eggs, beaten
1 12 oz. bag chocolate chunks or pieces
1 to 2 Tbsp. reserved maraschino juice
1/2 cup confectioners sugar
2 Tbsp. butter

Drain the cherries, saving the juice for the icing.
Coarsely chop the cherries and set aside.
Melt the chocolate chips and butter in large saucepan; remove from heat.
Stir in flour, vanilla, baking powder, eggs and salt.
Stir in chocolate chunks and chopped cherries.

Spread into a 9x13 baking pan and bake about 35 minutes at 350 degrees. Cool.

For icing, combine reserved cherry juice, icing sugar, and butter. Mix to form a glaze then drizzle over brownies decoratively.

THE BEST GERMAN CHOCOLATE CUPCAKES EVER

It's poker night in Carey's Flat and tonight the game is at my house, that means I have been cooking because I like for who ever shows up to have something good to eat. I made a huge pot of my potato soup and added shredded cheddar and bacon to the finished product.

Next came my much admired German Chocolate Cupcakes which actually started out as my GERMAN CHOCOLATE CAKE FROM HELL....need i say more about that? I think not as they speak for themselves. This recipe stems from my 'making do with what I had.' Hang on tight because it is a wild ride!! And may the best WO-MAN win......

1 pkg. (18 oz.) German chocolate cake mix
1 cup sour cream
3/4 cup water
3 big eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup Ghirardelli semisweet chocolate chips

Combine cake mix through vanilla in mixing bowl and beat with electric mixer for a good 2 to 3 minutes until batter is smooth. Fold in chocolate chips. Pour into paper-lined muffin cups and bake at 350 degrees for 18 minutes. Remove from the oven and cool to room temperature.

BUTTERSCOTCH COCONUT PECAN FROSTING

2 cups Smucker's Butterscotch Ice Cream Topping
2 cups sweetened flaked coconut
2 cups chopped pecans

Combine all ingredients and place a large glob on top of each cupcake.

Although the name would lead one to believe that the cake is of German origin, you may be surprised to know that the cake actually gets its name from the creator, Englishman Samuel German. The name, which was originally German's Chocolate cake, was reprinted with a typo, leaving out the 's, giving us the name we have today, German Chocolate Cake.

ORANGE NUT BALLS

Bite into one of these tasty little morsels and your taste buds will do the 'happy dance'! As my hero Justin Wilson use to say...'I gar-on-tee it. 

                                          
1 (12oz.) pkg. vanilla wafers, crushed ( I put them in a large zip-lock bag and beat them with my meat mallet)
1 (1 lb.) pkg. confectioners sugar
1 cup chopped pecans
1 (6 oz.) can frozen orange juice concentrate, thawed
1 stick butter, softened
1 cup flaked coconut

                                         
Mix the vanilla wafers, confectioners sugar and pecans in a bowl. Add the orange juice concentrate and butter. Stir until well mixed. Shape into bite-size balls. Spread the coconut on a plate. Roll the balls in the coconut. Store in an airtight container and chill until ready to serve.
Yield: 4 to 6 dozen depending on the size of the balls.

COOKS NOTE: Dip your hands in cold water now and then when rolling out these balls to prevent sticky fingers.

APPLE BROWN BETTY

Stop! Don't throw away those leftover biscuits...use them in this soul-warming dessert. Dictionary.com defines it as follows:

a baked pudding, made with layers of sweetened and spiced apples, brown sugar, and buttered crumbs. It's origin dates back to Colonial America, thus making it as American as apple pie. 1/2 stick butter 3 cups crumbled biscuits 10 cooking apples, peeled, cored, sliced 1 cup water 1 cup sugar 1/2 teaspoon cinnamon 2 tablespoons butter 3 tablespoons brown sugar Melt the 1/2 stick butter in skillet over medium heat, add biscuit crumbs and cook, stirring constantly until lightly browned. Set aside. Place apples in large pot, add water and bring to a boil. cover, reduce heat, and simmer until apples are tender; drain. Mash apples until pulpy; add sugar and cinnamon. Alternate layers of apple mixture and biscuit crumbs in a 9-inch baking dish, beginning with apple mixture and ending with crumbs. Dot top with butter and sprinkle with brown sugar. Bake at 350 degrees about 15 minutes or until heated through and bubbly. Serves 8

APPLE DUMPLINGS

These are so easy to make and a pleasure to sink your taste buds into.

2 cooking apples, peeled
1 cup sugar
2 (8oz.) pkg. crescent rolls (round ones)
1/2 cup Mountain Dew (not the 'good ol' mtn dew dew dew)
1/3 cup melted butter
cinnamon to taste

Cut apples to make 8 pieces. Put 1 piece in each section of crescent roll and roll apple up in it. Place in greased 9X12 baking dish. Mix butter and sugar and spread over dumplings. Pour Mountain Dew in pan around dumplings (do not pour over them). Do not stir. Sprinkle with cinnamon. Bake at 350 degrees for 35 to 40 minutes or until golden brown.
Serves 8

KIWI STRAWBERRY PIZZA

Tangy-sweet and juicy, the flavor of kiwifruit has been compared to a blended taste of lime, pineapple and strawberries. This pizza is not only delicious but eye candy for the soul as well.

1 (9oz.) pkg. golden yellow cake mix
2/3 cup strawberry preserves
1 tablespoon water
1 (1.4oz.) envelope Dream Whip whipped topping mix
3 to 4 kiwifruit, peeled and thinly sliced
1 pint small strawberries, sliced

Prepare cake mix according to package directions. Pour into a greased and floured 12-inch pizza pan. Bake at 350 degrees for 20 minutes. Let cool in pan 10 minutes; remove to wire rack, and cool completely.

Combine preserves and water in a small saucepan; heat until preserves melt; cool. Set aside.

Prepare whipped topping mix according to package directions. Spread over cake. Top with preserves. Arrange fruit over preserves.

Yield: 1 9-inch pizza

NOT YO' MAMA'S BANANA PUDDING

This is a Paula Deen recipe and one of the most delish' banana pudding recipes ever. Not only is mouth-watering beyond measure, it is also delightful to look at...but you better look quick...........

2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups milk
1 (5oz.) pkg. instant French-vanilla pudding
1 (8oz.) pkg. cream cheese, softened
1 (14oz.) can sweetened condensed milk
1 (8oz.) Cool Whip, thawed

Line bottom of a 9X13 pan with 1 bag of cookies. Place sliced bananas on top. Blend milk and pudding, mix well with electric mixer. Beat cream cheese and condensed milk together in another bowl until smooth; fold in Cool Whip. Add to pudding mixture, stirring until well blended. Pour over cookies and bananas; cover with remaining cookies. Refrigerate no less than 2 hours. (I myself and me would give it at least 6 hours. Yum Yum...eat um up.

"We need more BUTTER!"~Paula Deen

BLUEBERRY YUM YUM

Every body's grandmother made this church social staple when I was growing up. It is a creamy, dreamy, pillow of sinful lusciousness. Layers of graham cracker crumbs, blueberry pie filling, Cool Whip, and cream cheese work perfectly together in this memorable refrigerated dessert. I would like to dedicate this to my cousin, Alan Wright

1 1/2 sticks butter, softened
3 1/2 cups graham cracker crumbs
2 cans blueberry pie filling
1 (8oz.) Cool Whip, thawed
3/4 cup sugar
1 (8oz.) pkg. cream cheese, softened

Mix melted butter and crumbs. Use 1/2 of mixture to cover bottom of 9X13 pan. Cover with pie filling. Add Cool Whip, sugar and cream cheese which has been well blended. Top with remaining cracker mixture. Chill in refrigerator overnight or 8 hours.
Serves 15

"There's no place like home except Grandma's."~Author Unknown

GINGER PEACH ROLL

When sliced, the peachy cream cheese filling is a nice contrast against the gingerbread cake roll. You'll win rave reviews for this one!

1/2 cup all-purpose flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs
1/2 cup sugar
1/4 cup molasses
1/2 cup powdered sugar, divided
1 (16oz.) can cling peach halves
1 (8oz.) pkg. cream cheese
1 tsp grated lemon peel
1 Tbsp. lemon juice
1 tsp. vanilla
1/2 cup heavy cream

Preheat oven to 350 degrees. Line a 10X15X1-inch jelly roll pan with foil. Lightly grease and flour foil. Stir together first 6 ingredients.

In a mixing bowl combine eggs, sugar and molasses. Beat with mixer until thick and light, about 5 minutes. Gently fold in flour mixture. Spoon batter into prepared pan, smoothing top. Bake for 15 minutes. Remove from oven, sift 2 Tbsp. powdered sugar over cake and cover with a cloth towel. Invert cake pan; carefully remove foil. Roll cake, starting from short side. Cool.

Drain peaches, reserve one peach half for garnish. Chop remaining peaches. In a mixing bowl, mix cream cheese with remaining 6 Tbsp. powdered sugar, lemon peel, juice and vanilla. Set aside.

In another bowl, beat heavy cream until stiff peaks form. Fold peaches and cream into cream cheese mixture. Unroll cake. Spread with peach mixture and reroll. Place on serving plate. Slice reserved peach to form a fan garnish.
Yield: 8 to 10 servings.

"Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.~Alice Walker

UNBELIEVEABLE CHOCOLATE ICE CREAM

Nothing's better than the cool taste of this soft chocolate ice cream. You'll love the ease of preperation, too.

1/2 gallon chocolate milk
1 (14oz.) can sweetend condenesed milk
1 (12oz.) Cool Whip, thawed
2 tablespons cocoa

Pour all ingredients into freezer container of a 5-qt. hand-turned or electric freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
Yield: 1 gallon

"I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream."~Heywood Broun

PUMPKIN CRUNCH (Nov. 28th, 2009)

Melonye Trivett November 28 at 7:04pm
Adele, This is a delicious dish I had on Thanksgiving. From one of my good friends, she's from down east. LaGrange NC. Try it you might just lovvve it, I did!


well, ladies i don't know who the goins are but, i do know you are going to get fat if you eat a lot of this yummy dessert.

Pumpkin Crunch

3 eggs
2 cups fresh cooked pumpkin or one 15 oz can of pumpkin(they recommend libby's)
1/2 tsp of cinnamon

1 cup sugar
1 lrg can pet evaporated milk(12 oz)
1 box yellow cake mix
1 1/2 cups chopped nuts (i used pecans)
2 sticks of margerine

Icing:
8 oz pkg cream cheese
3/4 of a small container of cool whip
1 1/2 cups of powdered sugar

Instructions:

Mix together first 5 ingredients and pour into a greased 9x13 pan.

Sprinkle dry yellow cake mix over the mixture in the pan. Add nuts over the top of cake mix. Pat down nuts and cake mix until it is fairly level in the pan.

Melt margarine, let melted margarine cool and then pour over the mixure. Bake on 350 for 50-60 minutes. (it took 60 minutes for me and i started with no foil, but then added some because it was getting to done on top...but, you could reverse that)

Let it cool and then frost. Better if chilled before you serve.

"O, my Luve is like the Melonye, That's sweetly played in tune. - Robert Burns

SINFUL CHOCOLATE BALLS (Dated Nov, 26, 2009)

Well we all know what is coming next, and that would be Christmas. I love making goodies for my friends, family, and the people I work for. Over the years I have built up a large repertoire of gift giving recipes for the Holidays. These particular gems are one of the best of all of them. Well worth the effort!

1 cup plus 2 tablespoons whipping cream
3/4 cup unsalted butter
20 (1-oz.) squares semisweet chocolate
3/4 cup sour cream
1/4 cup plus 2 tablespoons Grand Marnier or other orange-flavored liqueur
1 1/2 tablespoons grated orange rind
1/2 cup sifted powdered sugar
6 (4-oz.) packages sweet baking chocolate

Combine whipping cream and butter in a large heavy saucepan; bring to boil over medium heat. Remove from heat, and add semi-sweet chocolate, stirring until chocolate melts and mixture is smooth. Stir in sour cream, Grand Marnier, and orange rind. Pour mixture into a lightly greased 13X9-inch pan. Cover and chill at least 8 hours.

Divide mixture into 3 equal portions. Work with 1 portion of mixture at a time, storing remainder in refrigerator. Working quickly, drop chocolate mixture by heaping teaspoonfuls onto wax paper-lined cookie sheets; freeze 10 minutes.

Working with 1 portion at a time, dip pieces into powdered sugar, and roll into 1-inch balls. Return balls to lined cookie sheets, and freeze 1 hour or until firm.
Place sweet baking chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often.

Working with 1 portion at a time, place each ball on a on a candy dipper, or use a wooden pick and hold over double boiler. Quickly spoon melted chocolate over each ball, allowing excess to drip back into double boiler. Return balls to lined cookie sheets; chill until firm. Place balls in aluminum foil candy cups. Store in an airtight container in refrigerator.
Yield: 10 dozen.

"It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested...that it is above all helpful to people who must do a great deal of mental work."-Anthelme Brillat-Savarin

CHOCOLATE CORNBREAD PUDDING with WHISKEY SAUCE

Cornbread, Chocolate, Pudding, Whiskey...all in one sentence...Bring it on!

4 beaten eggs
1 cup of brown sugar
1 cup milk
1 cup cream
1 tablespoon vanilla
6 pieces day-old cornbread cut into cubes
1 cup mini chocolate chips, divided

Preheat oven to 325 F.

Mix all ingredients together, using 1/3 cup of the chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder 2/3 chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

1/2 cup melted butter
1 cup sugar
1 well beaten egg
1 1/2 cups heavy cream
1/4 cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

“There is nothing better than a friend, unless it is a friend with chocolate."~Charles Dickens

MICROWAVE GRANOLA BARS

This one is for Shannon Phillips, the white female Richard Pryer, who is terrribly attached to her microwave.

1 cup firmly packed brown sugar
1 stick butter-softened
2 Tbsp. honey
1/2 tsp. vanilla
1 egg
1 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups rolled oats
1 1/4 cups Rice Krispies cereal
1 cup chopped almonds
1 cup chocolate chips
1/2 cup wheat germ

Grease 12-by-8-inch microwave-safe dish. In large bowl, beat brown sugar, sugar and butter until light and fluffy. Add honey, vanilla and egg; mix well. Lightly spoon flour into measuring cup, level off. Gradually blend in flour, cinnamon, baking powder and salt at low speed. By hand, stir in remaining ingredients. Press firmly in botom of prepared dish. Microwave on medium 7 to 9 minutes or until set, rotating dish 1/2 turn every 3 minutes. Cool; cut into bars.
Yield: 24 bars

COOKS NOTE: If using self-rising flour, omit salt and baking powder. Can bake in oven at 350 degrees until set and lightly browned, approximately 20 to 30 minutes.

"The proof of the pudding is in the eating. By a small sample we may judge the whole piece."-Miguel De Cervantes; Don Quixote

CARAMEL FROZEN DESSERT

If you are asked to 'bring dessert', this one will flip everybody's trigger!

1/2 cup brown sugar
2 cups flour
1/2 cup oatmeal
1 cup pecans, chopped
2 sticks butter-melted
1/2 gallon butter pecan ice cream or vanilla

Mix brown sugar, flour, oatmeal, pecans and butter until it is like a cookie dough. Spread on a cookie sheet. Bake 15 minutes at 400 degrees. While still hot, crumble. Spread half of crumbs over the bottom of 9-by-13 pan. Drizzle with 1 cup of the Butter Rum Sauce. Slice the ice cream and place in pan. Top with remaining crumbs. Drizzle with remaining sauce. Freeze

BUTTER RUM SAUCE
1 cup brown sugar
3 Tbsp. flour
1/4 tsp. salt
1/2 cup water
2/3 cup evaporated milk
1/4 cup light corn syrup
2 Tbsp. butter
1 tsp. rum flavoring or rum to taste

Combine brown sugar, flour and salt. Stir in water. Add milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Stir in butter and rum flavoring. Makes 2 cups. Entire recipe will serve 12 to16 according to how you slice it.

"These are a few of my favorite things."-Mary Poppins

HONEY-CINNAMON TRES LECHES CAKE

The recipe for this cake came from 'Spice Islands'(What the World Tastes Like) spices, which I use on a regular basis. Sinful is what I call this cake. It has a pound cake consistency, light as a feather due to separately beating the eggs, and then to top it all off-sweetened condensed milk, evaporated milk, whipping cream and honey glazes it and then it is spread with a honey flavored whipped cream before going into the refrigerator to chill out. It will make you kiss your Granny and Grandpa and aunt Fanny...

1 stick butter, softened
1 cup sugar
7 big eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon SPICE ISLANDS ground Saigon Cinnamon, divided
1 cup milk
1 teaspoon SPICE ISLANDS Pure Vanilla Extract
1 (14-oz.) can sweetened condensed milk
1 (12oz.) can evaporated milk
1 1/2 cups whipping cream, divided
5 tablespoons honey, divided

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9X13-inch pan.
Bake for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
Meanwhile whisk together sweetened cream, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.
Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.
Serves 16

“The world loves a spice of wickedness”~Henry Wadsworth Longfellow

UNBELIEVEABLE PUMPKIN BARS

These healthy, delicious bars are low in fat, and contain no wheat or sugar.

1/4 cup oil
1/4 cup apple, apricot, or other fruit nectar
2 cups applesauce
2 cups canned pumpkin
4 eggs
2 cups barley, rice, or oat flour
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour a 15-by-10-inch baking dish. In large bowl mix together the oil through eggs. In second bowl, combine the dry ingredients, then add to pumpkin mixture, blending well. Pour into prepared pan and bake for 25 minutes. Allow to cool then frost with the following:

Mix together 1 (8oz.) pkg. softened cream cheese with 1/2 cup applesauce, 1/2 tsp. vanilla extract. Spread over cooled cake and cut into bars.

“Men are like pumpkins. It seems like all the good ones are either taken or they've had everything scraped out of their heads with a spoon.”~anon