Friday, January 17, 2014

Pumpkin Praline Cake

1 pkg. yellow cake mix              
¼ tsp. nutmeg
½ tsp. allspice
1 tsp. cinnamon
¾ c. packed brown sugar
1 c. mashed pumpkin (canned)   
½ c. oil        
¼ c. water                     
4 eggs

Praline Mixture:             
½ c. chopped nuts                              
1/3 c. butter, softened                        
1/3 c. packed brown sugar

Combine cake mix, spices, brown sugar, pumpkin, oil, and water with mixer.  Mix for 1 minute. 
Add eggs, one at a time, beating for 1 minute each.  Pour ½ of batter
in greased and floured pan.  Top with praline mixture.  Add remaining batter.  Bake at 325 for about 1 hour.

Cindy F. introduced this cake to our team years ago and it has been a hit ever since.  Our daughter sometimes adds a praline topping.

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Peppermint Bark

3/4 cup of peppermint chips to 4 cups of Guittard vanilla melting wafers*

Pour 4 cups of vanilla melting wafers in a bowl and microwave for 1 minute to 1 minute 20 seconds. Stir and microwave for about 40 seconds.  Stir and microwave until just melted - maybe 20 seconds.  Add peppermint chips, stir and spread on a cookie sheet covered with wax paper.  Refrigerate at least 45 minutes and break into pieces when it is cold.  You do not have to keep it chilled after it is broken.

*Try to buy this brand of “white chocolate” (vanilla melting wafers).  It can usually be found at cake decorating stores.  They will also have the red and green peppermint chips which are prettier that crushed candy canes and much easier.

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Oatmeal Pudding Cookies

1 cup softened butter
2 eggs
¾ cup brown sugar
¼ cup sugar
1 small box of vanilla pudding
1 ¼ cup flour
1 tsp. baking soda
2 cups of oatmeal (regular – not quick cooking)
½ cup pecans, chopped (optional)
raisins (optional)

Cream butter with brown and white sugar.  Add eggs one at a time mixing after each.  Combine pudding, flour, and baking soda and add to creamed mixture.  Add oats and optional ingredients.  Drop by spoonfuls onto an ungreased cookie sheet spacing the cookies apart by 2 inches.
Bake at 350 degrees for 8-10 minutes.

These oatmeal cookies are the best – so moist and delicious.  This recipe was shared with me as a thank you for taking a young boy to baseball practice and games when he needed a ride..  How could his mom have known that this recipe would be the best thank you ever!
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Molten Chocolate Cakes


4 oz. semi-sweet baking chocolate
½ cup (1 stick) butter
1 TBS. Cabernet or other red wine
1 tsp. vanilla
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 TBS. flour
¼ tsp. cinnamon
¼ tsp. ground ginger

Butter 4 (6 oz.) custard cups or soufflĂ© dishes.  Place on a baking sheet.
Microwave chocolate and butter in a large bowl on high for 1 minute.  Whisk until chocolate is completely melted.  Stir in wine, vanilla, and sugar until blended.  Whisk in eggs and yolk.  Stir in remaining ingredients.  Spoon evenly into prepared dishes.
Bake in preheated 425 degree oven for 15 minutes or until sides are firm but centers are soft.  Let stand 1 minute.  Loosen edges with knife and invert onto serving plates.  Sprinkle with confectioners’ sugar and serve with ice cream.  Serves 4.

Amy C. shared this recipe at our first “CCC” (Culinary Chicks Club) meeting. It is easy and makes a spectacular dessert.
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Mississippi Mud Creme Brulee

2 cups whipping cream
1/3 cup sugar
6 egg yolks, lightly beaten
1 (4-ounce) bar sweet baking chocolate, melted
¼ cup Kahlua or other coffee-flavored liqueur
½ tsp. vanilla (optional)
1/3 cup marshmallow cream
1 ½ TBS semisweet chocolate mini-morsels
¾ tsp. milk
½ cup loosely packed brown sugar

Combine whipping cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not boil).  Remove from heat and gradually stir about ¼ of hot mixture into yolks; add to remaining hot mixture, stirring constantly.  Stir in melted sweet chocolate, vanilla, and Kahlua. 

Pour chocolate mixture into 6 (6 ounce) ungreased ramekins.  Place ramekins in a 13” x 9” x 2” pan.  Add hot water to pan to depth of 1”.  Bake, uncovered, at 300 degrees for 30 to 35 minutes or just until set.  Remove ramekins from pan and let cool on a wire rack.  Cover and chill thoroughly. 

Combine marshmallow cream, mini-morsels, and milk, stirring until blended.  Spoon a dollop of marshmallow mixture evenly onto each custard.  Sprinkle brown sugar over marshmallow layer.  Place ramekins in a 13” x 9” x 2” pan; fill pan with ice cubes, surrounding ramekins.

Broil 3 ½” from heat (with electric oven door partially opened) 1 to 2 minutes or until brown sugar melts.  Remove ramekins from pan.  Chill custards 5 minutes or just until brown sugar forms a crust.

Yield:  6 servings
This is rich and delicious.  The recipe is from a Southern Living Christmas Book..
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