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Tart Lemon Cake Roll

Prepare Jelly Roll  as directed above except- substitute Clear Lemon Filling (below) for the jelly.  Refrigerate cake roll at least 1 hour.  Serve with sweetened whipped cream if desired.

Ingredients for lemon filling:
3/4 C. sugar
3 T. cornstarch
1/4 t. salt
3/4 C. water
1 t. grated lemon peel
1 T.  butter
1/3 C. lemon juice
4 drops yellow food color (optional)

Directions for lemon filling:
Mix sugar, cornstarch and salt in saucepan.  
Stir in water gradually.  
Cook, stirring constantly, until mixture thickens and boils.  
Boil and stir 5 minutes. Remove from heat, add lemon peel and margarine.  
Stir in lemon juice and food color; cool.  
If filling is too soft, refrigerate until set.
Lemon Coconut Cake (easy)

Preheat oven to 350

Ingredients for cake:
1 small box lemon jello (mix with 1 cup boiling water and cool slightly)
1 box yellow cake mix
4 eggs
3/4 C. canola oil
1 C. shredded coconut (don't use if you don't like coconut!)

Ingredients for glaze:
2 C. confectioners' sugar
1/3 C. lemon juice

Directions for cake:
Pour cooled jello in a medium bowl and add cake mix, eggs and oil.   
Mix to combine.
Pour into a well greased Bundt pan.  
Bake for 32-35 minutes or until toothpick inserted in center comes out clean.
Allow cake to cool in pan for 5-10 minutes.
Place cake on platter.

Directions for glaze:
Mix confectioners' sugar and lemon juice together.
Glaze cake while warm.
Apple Bundt Cake

Preheat oven to 350

Ingredients for cake:
1 1/4 C. canola oil
2 C. sugar
3 large eggs
3 C. all-purpose flour
1 t. baking soda
1 t. salt
2 t. vanilla extract
2 t. cinnamon
1/2 t. nutmeg
3 C. apple chunks 

Directions for cake:
Spray a Bundt pan well with non-stick spray.
Mix all ingredients in a large bowl. 
Pour into pan and bake for 1 hour.

Optional glaze:
1 stick butter
1/2 C. brown sugar
2 T. milk
Bring to a boil and cook for 2 minutes 
***you can also just put this in a glass measuring cup and microwave it.
Pour over baked cake and spread with a pastry brush while hot.

*Cake is best made a day in advance.
Hummingbird Cake

Preheat oven to 350

Ingredients for cake:
3 C. all-purpose flour
2 C. sugar
1 t. baking soda
1/2 t. salt
1 t. cinnamon
3 eggs, beaten
1 C. canola oil
1 t. vanilla extract
1 (8 oz) can crushed pineapple (do not drain)
1 C. chopped pecans
3 C. mashed bananas (6 or 7 ripe bananas)

Directions for cake:
Grease 3, 9-inch round cake pans. 
Cut out parchment rounds and place in cake pans. 
Grease and flour parchment.
Combine the first 5 ingredients in a large mixing bowl. Mix well.  
Combine beaten eggs and oil, stirring until moistened.    
Combine vanilla, pineapple, pecans and bananas in a separate bowl. 
Mix well.  
Add all wet ingredients to the dry ingredients. 
Mix well.  
Spoon batter into prepared cake pans. 
Bake for 25 minutes or until toothpick inserted in center comes out clean.  
Allow layers to completely cool. 

Ingredients for cream cheese frosting:
1 (8 oz) pkg cream cheese, at room temperature
1/2 C. butter (1 stick), at room temperature
4 C. confectioners' sugar 
1 t. vanilla extract
1 t. lemon juice

Directions for frosting:
In a medium bowl, mix cream cheese and butter.  
Add confectioners' sugar a little at a time, blending well.  
Add vanilla and lemon juice.  
Frost each layer (and sides if desired)
Sprinkle top with chopped pecans.

Carrot Cake with Cream Cheese Frosting

Preheat oven to 325

Ingredients for cake:
2 C. sugar
1 1/2 C. canola oil
4 large eggs
2 C. all-purpose flour
2 t. baking powder
2 t. baking soda
1 t. salt
1 t. ground cinnamon
3/4 t. ground nutmeg
3 C. finely grated peeled carrots (about 1 pound)
1/2 C. chopped pecans
1/2 C. raisins
1 t. vanilla

Ingredients for frosting:
4 C. confectioners' sugar
2 (8 oz) packages cream cheese, at room temperature
1/2 C. (1 stick) unsalted butter, at room temperature
4 t. vanilla extract

Directions for cake:
Lightly grease and flour 3, 9-inch cake pans.
Line bottom of pans with parchment paper.  
Grease and flour parchment paper.
Using electric mixer, beat sugar and canola oil in a bowl until combined.  
Add eggs 1 at a time, beating well after each addition.  
Mix in flour, baking powder, baking soda, salt, cinnamon and nutmeg. 
Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally.  
Bake each layer for 25-30 minutes or until knife inserted in center comes out clean.  
Cool in pans on racks for 15 minutes. 
Turn cakes onto racks and cool completely.  (Can be made 1 day ahead.  Wrap tightly in plastic and store at room temperature).

Directions for frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Directions for cake assembly:
Place 1 cake layer on platter.  
Spread with 3/4 cup frosting.  
Top with another cake layer.  
Spread with 3/4 cup frosting.  
Top with remaining cake layer.  
Frost top and decorate as desired. 

Giant Ding Dong Cake

Preheat oven to 350

Ingredients for cake:
1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1 1/4 C. liquid coffee (or water)
1/2 C. canola oil

Ingredients for filling:
1/4 C. all-purpose flour
1 C. milk
1/2 C. shortening
1/2 C. butter, at room temperature
1 C. sugar
2 t. vanilla extract

Ingredients for glaze:
1 C. chocolate chips
1/4 C. shortening
3 T. light corn syrup
2 1/4 T. water


Directions for cake:
Grease bottom of a 9-inch springform pan.  
Cut parchment paper to fit bottom and place in pan.  
Grease and flour entire pan.
In a large bowl, stir together all of the cake ingredients.
Mix until well blended.
Pour into prepared pan.
Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.  
Cool cake completely on wire rack before removing from pan.

Slice a 1-inch thick slice off the top of the cake and set aside.  
Scoop out the cake leaving 1 inch on sides and bottom of cake.  
Discard or save for another use (like cake balls!) 

Directions for filling:
Whisk flour and milk together.
Cook over medium heat, whisking constantly until thickened.  
Set aside to cool completely.
As the flour and milk mixture cools, beat the shortening, butter, sugar and vanilla on high speed until light and fluffy. 
Add the milk mixture and continue to beat for 4 more minutes.  
Spoon into the center of the cake and replace the layer sliced from the top.

Directions for glaze:
Combine the chocolate chips, shortening, corn syrup and water in the top of a double boiler.  
Heat, stirring frequently until melted and smooth.  
Pour warm glaze over the top of the cake and smooth over the sides.  
Refrigerate until serving.
*I pour a small amount of glaze at a time so I don't have a chocolate pool at the bottom of the cake.  
Lemon-Cornmeal Cake

Preheat oven to 325

Ingredients for cake:
2 1/2 C. all-purpose flour
1/2 C. yellow cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. (2 sticks) unsalted butter, at room temperature
1 3/4 C. sugar
1 T. grated lemon zest
1/4 C. lemon juice
4 large eggs
1 C. buttermilk 

Ingredients for glaze:
1 C. sugar
1/3 C. lemon juice

Directions for cake:
Grease and flour Bundt pan.  
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl beat butter, sugar, lemon zest and juice 
with mixer on medium speed until light and fluffy.  
Beat in the eggs one at a time until blended.
With mixer on low, alternately beat in flour mixture and buttermilk, until batter is smooth.  
Scrape into prepared pan.
Bake for 48 to 55 minutes until a toothpick inserted in center comes out clean.  
Cool cake in pan on wire rack for 5 minutes.  
Meanwhile, make the sugar glaze.  

Directions for glaze:
Whisk ingredients in a small bowl just until combined (sugar will not be totally dissolved).   
Invert cake from pan onto plate (do not put on rack; it will not come off!).
Brush glaze all over hot cake until absorbed.
Cool completely.  
Let cake rest for several hours or overnight.
Doberge Cake (Lemon Layer Cake)

Preheat oven to 375

*Prepare and cool the Lemon Filling first.

Ingredients and directions for lemon filling:
In a saucepan combine: 1 1/4 C. sugar, 3 T. cornstarch, 3 T. 
all-purpose flour and a dash of salt.
Stir in 1 1/2 C. cold water. Cook and stir until thickened
and bubbly.  
Cook and stir 2 minutes more.
Stir about 1 cup of the hot mixture into 3 beaten egg yolks.  
Return mixture to saucepan.  
Bring mixture to a gentle boil.  Cook and stir 2 minutes more. Remove from heat.
Stir in 2 T. butter and 1/2 t. finely shredded lemon peel.  
Gradually stir in 1/3 C. lemon juice.  
Mix well.  
Cover surface with clear plastic wrap. 
Cool the mixture to room temperature without stirring.

Ingredients for cake:
2 1/4 C. all-purpose flour
2 t. baking powder
1/4 t. salt
1/2 C. butter
1/4 C. shortening
1 1/2 C. sugar
1 t. vanilla extract
3 egg yolks
3/4 C. milk
3 stiff-beaten egg whites

Ingredients and directions for lemon icing:
In a mixer bowl beat 8 ounces softened cream cheese, 4 ounces softened butter and 3 cups sifted confectioners' sugar until fluffy.  
Add 1 t. finely shredded lemon peel and 1/4 t. vanilla and beat til smooth.
Directions for cake:
Grease three 8 x 1 1/2-inch round baking pans. 
Cut out parchment rounds to fit inside pans. 
Place parchment into pans.
Grease and flour parchment.Set aside.  
In a medium bowl combine flour, baking powder and salt.
In a large mixer bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.  
Gradually add sugar and vanilla, beating till light and fluffy.  
Add egg yolks, one at a time, beating 1 minute after each.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition till blended.  
Gently fold in egg whites by hand.

To make the 6 cake layers, transfer a generous 3/4 cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake for 10 minutes.  
Cool 5 minutes in pans.  
Remove from pans and cool on wire racks.  
Wash, grease and flour pans.  
Spoon the remaining batter into the 3 pans.  
Bake and cool as directed above.
To assemble, place 1 cake layer on a serving plate.  
Spread a scant 1/2 cup lemon filling evenly atop.  
Repeat with 4 more layers and filling.  
Top with final layer.  
Cover and chill thoroughly.  
Spread lemon icing over top and sides of cake.  
Cover and store in refrigerator.  
Before serving, sprinkle top with shredded lemon peel if desired.
Put the Lime in the Coconut Cake

Preheat oven to 350

Ingredients for cake:
1 C. butter, at room temperature
2 C. sugar
1 t. coconut oil
4 eggs
2 1/2 C. all-purpose flour
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1 C. coconut milk

Ingredients for glaze:
1 C. sour cream or yogurt
1 C. sugar
2 limes, zested and juiced
1/4 C. coconut milk
1 C. shredded coconut

Ingredients for frosting:
1 C. butter, at room temperature
8 oz. cream cheese, at room temperature
4 C. confectioners' sugar
1/4 C. coconut milk
1 t. vanilla extract
2 C. shredded coconut

Directions for cake:
Grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy.  
Add coconut oil and eggs 1 at a time.  
In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder.  
To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour.  
Pour batter into prepared pans and bake for 23-25 minutes.  
Allow to cool 10 minutes then unmold onto racks over a sheet pan and allow to cool completely.

Directions for glaze:  
In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk and shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes.  
Cover with plastic wrap, chill until ready to frost cake.

Directions for frosting:  
In an electric mixer or using a hand mixer, beat together the butter, shortening and cream cheese until well blended and fluffy.  
Add the confectioners' sugar gradually at low speed.  
Beat in coconut milk and vanilla.  
Frost cake.  
Coat top and sides with shredded coconut.
Jelly Roll

Preheat oven to 375

Ingredients for cake:
3 eggs
1 C. granulated sugar
1/3 C. water
1 t. vanilla
3/4 C. all-purpose flour
1 t. baking powder
1/4 t. salt
About 2/3 C. jelly or jam
confectioners' sugar

Directions for cake:
Line jelly roll pan, 15 1/2 x 101/2 x 1 inch, with aluminum foil or waxed paper; grease generously.  
Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes.  
Pour eggs into large mixer bowl.  
Beat in granulated sugar gradually.  
Beat in water and vanilla on low speed.  
Add flour, baking powder and salt gradually, beating just until batter is smooth.  
Pour into pan.  

Bake until wooden pick inserted in center comes out clean (about 8 to 10 minutes).  
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar.  
Carefully remove foil.  Trim off stiff edges if necessary.

While hot, carefully roll cake and towel from narrow end.  
Cool at least 30 minutes.  
Unroll cake; remove towel.  
Beat jelly slightly with fork to soften; spread over cake.  
Roll up. Sprinkle with confectioners' sugar

Do-ahead tip:  Before sprinkling with confectioners' sugar or spreading with glaze, jelly rolls can be wrapped and refrigerated no longer than 48 hours or frozen no longer than 1 month.  
Let stand at room temperature 15 to 30 minutes before serving.
Chocolate Mousse Cake

Preheat oven to 350

Ingredients for cake:
2 C. all-purpose flour
2 C. sugar
3/4 C. unsweetened cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
3/4 t. salt
1 C. buttermilk
1 C. strong brewed coffee
3/4 C. canola or vegetable oil
2 large eggs
1 t. vanilla

Directions for cake:
Grease and flour 6 (9-inch) square or round cake pans.  
Cut parchment to fit pans.
Place parchment in pans and grease parchment.
In a large bowl, combine flour, sugar, cocoa, baking powder, 
baking soda and salt.
Add buttermilk, coffee, oil, eggs and vanilla.
Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 22 minutes or until pick
inserted in center comes out clean.  
Let cool in pans for 10 minutes.  
Remove from pans and let cool completely on wire racks.
* I place well-sprayed parchment paper in between all cake layers and freeze.

Chocolate mousse ingredients:
1 envelope unflavored gelatin
3 T. cold water
1/4 C. boiling water
1 C. sugar
1/2 C. unsweetened cocoa powder
3 C. heavy whipping cream

Directions for chocolate mousse:
In a small bowl, soften gelatin in the cold water.  Let stand for 2 minutes.  
Add boiling water, stirring gently until gelatin dissolves.  Set aside.
In a small bowl, combine sugar and cocoa powder.
In a medium bowl, beat cream at medium speed with an electric mixer until foamy.
Gradually add sugar mixture, beating until stiff peaks form.  
Stir in gelatin mixture.
Cover and chill for 4 hours.

Chocolate fudge frosting ingredients:
1 C. sugar
1 C. heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 T. butter
1 C. confectioners' sugar

Directions for fudge frosting:
In a medium saucepan, combine sugar and cream.  
Bring to a boil over medium-high heat; reduce heat and simmer for 6 minutes, stirring frequently.  
Remove from heat; add chocolate and butter, stirring until melted and smooth.  
Let cool for 10 minutes.  
Whisk in confectioners' sugar.  
Let mixture cool until it reaches a spreadable consistency.

Directions for assembling cake: 
Place 1 layer, cut side up, on a cake plate.  spread with 1 cup of the chocolate mousse.  
Repeat with remaining cake layers and mousse.  
Freeze cake for 1 hour.
Spread frosting evenly over top and sides of cake.  

Garnish cake as desired.
Chocolate Malt Ice Cream Cookie Cake

Preheat oven to 350

Ingredients:
1 (1 lb. 1.5 oz) pouch double chocolate chunk cookie mix
2/3 C. malted milk powder, ***divided
1/3 C. canola oil
2 T. water
1 egg
1/2 C. hot fudge topping
1 C. crushed chocolate-covered malted milk balls
2 C. vanilla ice cream, softened
2 C. chocolate ice cream, softened
1 C. frozen whipped topping, thawed

Directions:
Lightly spray a 10-inch springform pan with cooking spray.
In large bowl, stir cookie mix, 1/3 C. of the malted milk powder, oil, 
water and egg until soft dough forms.  
Press 1/2 of dough into bottom of pan.  
Bake 12 minutes or until set.  
Cool completely, about 30 minutes.

Meanwhile, press remaining 1/2 of the dough into a 10-inch circle on a large un-greased cookie sheet.  
Bake dough 12 minutes or until set.  
Cool 5 minutes; remove from cookie sheet to wire rack.  
Cool 15 minutes.
Spread hot fudge topping over crust in springform.  
In medium bowl, break apart large cookie until crumbly.  
Stir in crushed malted milk balls.  
Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
In large bowl, combine both softened ice creams and remaining 1/3 C. malted milk powder until well blended.  
Spread ice cream mixture over crumbs in pan.  
Gently spread whipped topping over ice cream.  
Sprinkle with remaining crumb mixture.  
Cover with foil.  
Freeze at least 5 hours or until firm.  
To serve, remove sides of springform pan.  
Let stand 5 minutes.  
Use hot wet knife to cut into wedges or squares.  
Store covered in freezer.
Sour Cream Pound Cake

Preheat oven to 325

Ingredients:
2 sticks butter (softened)
3 C. sugar
1 C. sour cream
1/2 t. baking soda
3 C. all-purpose flour
6 large eggs
1 t. vanilla

Directions:
In a large mixing bowl, cream the butter and sugar together.  
Add the sour cream and mix until incorporated.  
Sift the baking soda and flour together.  
Add the flour mixture to the sugar mixture, alternating with eggs, beating each egg 1 at a time. 
Add the vanilla and pour into a greased and floured 10-inch tube pan.  
Bake for 1 hour and 10 minutes.  

Pumpkin Roll

Preheat oven to 375

Ingredients for cake:
1/4 C. confectioners' sugar (to sprinkle on towel)
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 C. granulated sugar
2/3 C. canned pumpkin (NOT pumpkin pie mix)

Directions for cake:
Grease a 15 x 10-inch baking pan.  Line with parchment paper.  
Grease parchment paper.
Sprinkle confectioners' sugar on a thin, cotton kitchen towel.
Set towel aside for later.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt.
Beat eggs and sugar in larger bowl until thick.  
Beat in pumpkin.  
Stir in flour mixture.
Spread evenly into prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched.  
Immediately loosen edges of cake and turn out onto prepared towel.  
Carefully peel off paper.
Roll up cake and towel starting at narrow end of cake.  
Cool on wire rack.

Ingredients for filling:
1 (8 oz) package cream cheese, at room temperature
1 C. confectioners' sugar, sifted
6 T. butter, at room temperature
1 t. vanilla extract

Directions for filling:
Beat filling ingredients together until smooth.  
Carefully unroll cake and spread filling evenly over cake. 
Re-roll cake. 
Wrap in plastic wrap and refrigerate.  
Sprinkle with confectioners' sugar when ready to serve.
Pumpkin Crunch Cake (easy)

Preheat oven to 350

Ingredients for first layer:
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 1/2 C. sugar
3 eggs
4 t. pumpkin pie spice
(or 2 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, 1/2 t. cloves)

Directions for first layer:
Combine above ingredients and pour into a greased 9×13-inch pan.

Ingredients for second layer:
1 yellow cake mix (DO NOT PREPARE ACCORDING TO BOX. THIS IS USED DRY)
3/4 C. melted butter

Directions for second layer:
Sprinkle dry cake mix on top of pumpkin mixture and pour melted butter over cake mix. 
Bake at 350 for 1 hour and 10 minutes.
Sprinkle the top with chopped pecans.
Brown Sugar Caramel Pound Cake

Preheat oven to 325

Ingredients for cake:
1 1/2 C. butter, softened
2 C. packed brown sugar
1 C. granulated sugar
5 large eggs
3 C. all-purpose flour
1 t. baking powder
1/2 t. salt
1 C. milk
1 (11 oz) bag caramel bits (Kraft)
1 C. chopped pecans

Directions for cake:
Spray a 12-CUP Bundt pan with cooking spray (or grease and flour).
Beat butter until creamy.
Add sugars, beating well.
Add eggs, one at a time, beating after each addition.
In a medium bowl, combine flour, baking powder and salt.
Add flour mixture to batter, alternately with milk.
Beat until just combined.
Stir in caramel bits and pecans.
Pour batter into prepared pan.
Bake for 1 hour and 10 minutes or until knife inserted comes out clean.
If cake browns too quickly while baking, cover with foil
Let cake cool in pan for 10 minutes.
Remove cake from pan and let cool completely on wire rack.

Ingredients for caramel drizzle:
1 (14 oz) can sweetened condensed milk
1 C. brown sugar
2 T. butter
1/2 t. vanilla

Directions for caramel drizzle:
In a medium saucepan combine condensed milk and brown sugar.
Bring to a boil over medium heat, whisking frequently.
Simmer for 8 minutes, whisking frequently.
Remove from heat and mix in butter and vanilla.  
Mix well.
***DRIZZLE OVER CAKE WHILE CARAMEL IS STILL HOT!  DRIZZLE HARDENS QUICKLY.
Coconut Cupcakes

Preheat oven to 325

Ingredients for cupcakes:
3 C. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 C. sugar
1  1/2 sticks unsalted butter, softened
6 large eggs
1 1/2 t. almond extract
1 1/2 t. vanilla extract
1 C. buttermilk
1 (14 oz) bag sweetened flaked coconut (5 1/3 cups)

Ingredients for cream cheese frosting:
2 (8 oz) packages cream cheese, softened
1  1/2 sticks unsalted butter, softened
1 t. vanilla extract
1/2 t. almond extract
1 1/2 pounds confectioners' sugar (about 5 2/3 cups)

Directions for cupcakes:
Line 24 standard muffin-pan cups with paper liners.  
On waxed paper, combine flour, baking powder, baking soda and salt.
In a large bowl, with mixer at medium speed, beat sugar and butter 5 minutes or until light and fluffy.  
Reduce speed to low.  
Add eggs, 1 at a time, beating well after each addition.  
Beat in extracts.
Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture.   
Beat just until blended, scraping bowl frequently with rubber spatula.  
Stir in half of the coconut (2 2/3 cups).
Spoon batter by level 1/3 cups into paper liners, filling almost to the top.  
Bake 19 minutes or until cupcakes are golden brown and toothpick inserted in centers comes out clean. 
Let cupcakes cool in pan 10 minutes.  
Remove cupcakes from pan and cool completely on wire rack.
When cupcakes are cool, prepare cream cheese icing.  

Directions for frosting:
In a large bowl, with mixer at medium speed, beat cream cheese, butter and extracts until smooth.  
Reduce speed to low; add confectioners' sugar and beat until blended.  
Increase speed to medium-high; beat until icing is smooth and creamy, frequently scraping bowl with rubber spatula.  Makes about 5 cups.
Frost tops of cupcakes with frosting. Sprinkle with remaining coconut.

White Chocolate Chip Macadamia Nut Blondies

Preheat oven to 350

Ingredients:
1 C. butter
4 (1 oz) squares white chocolate
3/4 C. packed brown sugar
3/4 C. sugar
3 eggs
1 1/2 C. all-purpose flour
1 t. vanilla extract
1 C. white chocolate morsels
1 C. chopped macadamia nuts

Directions:
Generously spray 60 cups of a mini muffin pan 
with non-stick cooking spray.
In a large bowl, combine butter and white chocolate squares.  
Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Add sugars, stirring to combine.  
Stir in eggs, one at a time, beating well after each addition.  
Gradually stir in flour.  Stir in vanilla, white chocolate morsels and nuts.  
Spoon batter into prepared muffin cups.  Bake for 14-15 minutes, or until lightly browned.  
Let cool in pans for 5 minutes.  
Remove from pans and cool completely on wire racks.
No-Bake Eclair Cake (so easy and delicious!)

Ingredients for cake:
1 box graham crackers (1 pound)
2 small boxes of french vanilla pudding
3.5 C. cold milk
12 oz. whipped topping, thawed 

Directions for cake:
Mix the pudding and the milk together.
Fold in whipped topping.

Ingredients for frosting:
6 T. cocoa powder
3 C. confectioners' sugar
6-8 T. milk

Directions for frosting:
Mix frosting ingredients together.  
If frosting is too thick for your liking, add milk one drop at a time until 
desired consistency is reached.

Directions for cake assembly:
Place graham crackers in single layer in bottom of 9 x 13 inch baking dish.
Spread half of the pudding mixture over graham crackers.
Top with another layer of graham crackers.
Top with remaining pudding mixture.
Place one more layer of graham crackers on top.
Gently spread frosting over graham crackers.
Refrigerate overnight.
Pina Colada Poke Cake (easy)

Preheat oven to 350

Ingredients:
1 box yellow cake mix 
3 eggs
1/3 C. canola oil
1 (20 ounce) can crushed pineapple WITH JUICE
16 oz. pina colada drink mix (non-alcoholic)
1 (14 oz) can sweetened condensed milk
8 oz. whipped topping, thawed
sweetened flaked coconut, toasted 
maraschino cherries

Directions:
Spray a 9 x 13-inch baking pan with non-stick spray.
In a medium bowl, combine cake mix, eggs, oil and entire can of pineapple AND juice.
Pour into prepared pan.
Bake cake for 22 minutes or until toothpick comes out clean.
While the cake is baking, whisk the pina colada mix with the sweetened condensed milk.  
When the cake is done, remove from the oven and poke holes all over the cake.  
Pour pina colada mix all over (it will come to the top of the 9 x 13).  
Spread mixture over top of cake often to distribute (it will pool around the sides of pan). 
Set cake aside to cool completely.
Once cooled, spread top of cake with whipped topping.  
Sprinkle with toasted coconut and cherries.


Pumpkin Pie

Preheat oven to 425

Ingredients:
3/4 C. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 frozen deep-dish pie crust (baked for 10 minutes)

Directions:
In a medium bowl mix sugar, salt, cinnamon, ginger and cloves.  
Beat eggs in a small bowl.  
Add beaten eggs and pumpkin into sugar-spice mixture.  
Stir in evaporated milk.  
Place pie crust on a cookie sheet.  
Pour mixture into pie crust.  
Bake for 15 minutes.  
Reduce temperature to 350 and continue baking for 40-50 minutes..
Caramel Crunch Apple Pie

Preheat oven to 375

1 pastry crust for 9-inch deep-dish pie (baked for 10 minutes)

Ingredients for filling:
1/2 C. sugar
3 T.  all-purpose flour
2 T.  ground cinnamon
1/8 t. salt
8 cups thinly sliced apples (I prefer Fuji or Braeburn)

Directions for filling:
Mix dry ingredients together and gently stir in apples 
until well coated.
Put into pie shell.

Ingredients for topping:
1 C.  packed brown sugar
1/2 C. all-purpose flour
1/2 C. quick cooking rolled oats
1/2 C. butter (cut into very small pieces)

1/4 C.  (or more) chopped pecans
1/4 C. (or more) caramel topping

Directions for topping:
Mix dry ingredients together then add butter.
Using your fingers or a pastry blender, blend butter into dry ingredients.
Use your hands to firmly press topping onto pie.
Place pie on a cookie sheet covered with parchment paper.
Cover edges of pie with aluminum foil.
Bake for 25 minutes. Remove foil and continue baking for another 25 minutes.
Remove from oven. Sprinkle with pecans and drizzle with caramel.
Cool on wire rack and enjoy warm or at room temperature.
Pecan Tart 

Preheat oven to 350

Ingredients:
1 (9-inch) deep-dish pie crust, frozen
1 C. light or dark corn syrup
3 eggs
1 C. sugar
3 T. butter, melted
1 t. vanilla extract
1 1/2 C. chopped pecans (plus extra halves for edge garnish if desired)
9-inch tart pan (with a removable bottom)

Directions:
Carefully remove pie dough from tin and place in tart pan.
Press dough to fit tart pan as soon as it's malleable.
In a medium bowl whisk together corn syrup, eggs, sugar, butter and vanilla.
Stir in pecans. 
Place tart pan on a cookie sheet. Pour filling into pie crust.
Bake for 20 minutes. Remove from oven and place pecan halves around tart.
Drizzle corn syrup over halves and sprinkle with sugar.
Return tart to oven and bake for 30 minutes or until set. 
Let cool for 1 hour. 
Carefully remove rim and bottom of tart pan.
Enjoy warm or refrigerate until needed. 
Oreo Cheesecake Cupcakes

Preheat oven to 350

Ingredients for cupcakes:
16 cream-filled Oreo chocolate sandwich cookies
2 (8 oz) packages cream cheese, at room temperature
1 C. granulated sugar
1 T. all-purpose flour
2 eggs
2 egg yolks

Ingredients for topping:
1 C. sour cream
2 T. granulated sugar

Directions for cupcakes:
Line 16 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
Carefully separate cookies into halves.  
Using the halves with the filling, put one in each paper muffin cup, filling-side up.  
Break the other halves of the cookies into small crumbs; set crumbs aside.
In large bowl of electric mixer, combine cream cheese, sugar, flour, eggs and egg yolks.  
Beat with electric mixer for approximately 5 minutes.  
Spoon a small amount of cream-cheese mixture on top of cookie half in each of the muffin cups.  
Using about half the reserved cookie crumbs, sprinkle a small amount of crumbs on top of each cheese cup (you can also mix crumbs into cheesecake batter if you like).
Cover with more cream-cheese mixture, filling each muffin cup to within 1/4 inch of top.  
You should use all the filling.
Bake for 20 to 23 minutes, or until knife inserted in center comes out clean.  
Let cool at least 15 minutes.

Directions for topping:
Beat sour cream and sugar until well blended.  
Spread topping on top of each cheese cup.  
Garnish with a sprinkling of remaining cookie crumbs.  
Store, covered in refrigerator.
Chocolate Glazed Chocolate Tart

Preheat oven to 350

Ingredients for crust:
1 C. chocolate graham cracker crumbs
5 T. unsalted butter, melted
1/4 C. sugar

Ingredients for filling:
1 1/4 C. heavy cream
9 ounces bittersweet chocolate,chopped
2 large eggs
1 t. vanilla extract
1/4 t. salt

Ingredients for glaze:
2 T. heavy cream
1 3/4 oz bittersweet chocolate, finely chopped
1 t. light corn syrup
1 T. warm water

Equipment:
9-inch round fluted tart pan (1- inch deep)

Directions for crust:
Stir together all ingredients and press 
evenly onto bottom and 3/4 inch up side of tart pan.  
Bake until firm, about 10 minutes.  
Cool on a rack 15 minutes.

Directions for filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.  
Gently stir until smooth.  
Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust.  
Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). Cool completely in pan on rack, about 1 hour.

Directions for glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Chocolate-Peanut Butter Truffle Pie


Ingredients for crust:
1 deep-dish pie crust, baked for 10 minutes 
(according to package directions).

Ingredients for truffle filling:
1/2 C. whipping cream (or heavy cream)
1 C. chocolate chips
1/2 t. vanilla extract
4 peanut butter cups, chopped

Ingredients for peanut butter filling:
1 C. whipping cream
1 package (8 oz) cream cheese, softened
1 C. creamy or crunchy peanut butter
1 C. confectioners' sugar

Ingredients for topping:
1/4 C. chocolate syrup (any brand you like)
4 peanut butter cups, chopped



Directions for truffle filling:
In a 2-quart saucepan (can also do this in the microwave) heat 1/2 C. whipping cream over medium-high heat until hot.  
Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth.  
Spread truffle filling on bottom of baked crust. Freeze 15 minutes. Scatter peanut butter cups over filling.
Meanwhile, in a medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form.  
Set aside.  
In another bowl, beat cream cheese, peanut butter and confectioners' sugar with electric mixer on medium speed until smooth; fold in whipped cream.  
Carefully spread over truffle filling.  Scatter peanut butter cups on top.
Refrigerate until set, about 2 hours.
Drizzle chocolate syrup over cooled pie.
Apple Torte

Preheat oven to 400

Ingredients for pastry:
1/3 C. sugar
1/3 C. butter, softened
1/4 t. vanilla
1/8 t. salt
1 C. all-purpose flour

Directions for pastry:
Cream together and pat into bottom of 9-inch springform pan.

Ingredients for filling:
1 (8 oz) pkg cream cheese, softened
1/4 C. sugar
1 egg
1/8 t. salt
1/4 t. vanilla 
1 t. lemon juice
4 C. sliced apples

Directions for filling:
Blend cream cheese, sugar, egg, salt, vanilla and lemon juice
until smooth.  
Pour filling over crust then arrange apples over filling.
Bake for 15 minutes.
Turn oven down to 350.

Ingredients for topping:
1/4 C. sugar
1/2 t. cinnamon
1/4 C. slivered almonds

Directions for topping:
Combine and sprinkle over apples.  
Bake for 40 minutes (or until crust is browned).
Cool Whip (easy as) Pie

Ingredients:
1 prepared graham cracker crust 
1 small box jello 
1/4 C. boiling water
1 (8 oz) container whipped topping
2 (6 oz) yogurt

Directions:
In a large bowl dissolve jello in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping.
Pour into crust and refrigerate 2 hours.

*Pick your favorite jello and yogurt flavors, making sure they complement each other.
I love lemon or lime with a regular graham cracker crust.
Key Lime Pie

Preheat oven to 350

Ingredients for crust:
2 C. graham cracker crumbs
1/3 C. unsalted butter, melted

Directions for crust:
In a medium bowl, mix crumbs and butter together.
Press on bottom and up sides of a 9-inch pie plate.
Bake for 10 minutes or until the crust is set. 
Let cool.

Ingredients for filling:
6 egg yolks
2  (14-ounce) cans sweetened condensed milk
1 C. Key lime juice
1 t. Key lime zest
1/2 t. salt

Directions for filling:
In a medium bowl, whisk the egg yolks and sweetened condensed milk until smooth.
Add remaining ingredients and whisk until smooth.
Pour filling into cooled pie crust.
Bake for 20 minutes.
Chill then cool overnight.
Dollop with whipped topping and enjoy!
Decadent Chocolate Pie (no bake!)

Ingredients for crust:
24 Oreos, crushed
1/4 C. butter, melted

Ingredients for filling (2 steps):
2 C. chocolate chips
3/4 C. heavy cream ***
3/4 C. heavy cream ***
1/4 C. confectioners' sugar
1 t. vanilla extract

Ingredients for ganache:
2 C. chocolate chips
3/4 C. heavy cream

Directions for crust:
Mix Oreos and butter together.
Press into bottom and up sides of a pie plate.
Refrigerate for one hour.
Directions for filling (first step):
Add chocolate chips and 3/4 cup cream to a microwave-safe bowl. 
Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. 
Cool to room temperature. 
Stir in sugar and vanilla extract. 
Set aside.
Directions for filling (second step):
In the bowl of a stand mixer, beat remaining 3/4 cup cream until soft peaks form. 
Beat in chocolate mixture until well mixed. 
Spoon filling into chilled pie crust and smooth top.
Refrigerate until firm, about 6 hours.

Directions for ganache:
Once pie is firm, add chocolate chips and 3/4 cup cream to a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. 
Spread over top of pie and let cool.
White Chocolate Chunk Raspberry Bundt Cake 

Preheat oven to 350

Ingredients for cake:
1 box white cake mix
1 small box (instant) white chocolate pudding
1 C. sour cream
4 large eggs
1/2 C. canola oil
1/2 C. water
1 1/2 C. white chocolate, chopped into small pieces (I like Ghirardelli)
1 (12 ounce) can Solo Raspberry Cake and Pastry Filling

Ingredients for frosting:
2 (8 ounce) packages cream cheese, softened
1 stick butter, softened
1 t. vanilla extract
3 C. confectioners' sugar

Directions for cake:
Grease and flour a Bundt pan.
Mix cake mix, pudding, sour cream, eggs, canola oil and water together.
Add white chocolate and mix well.
Put half the batter into Bundt pan. Spread evenly.
Spoon half of the raspberry filling onto cake batter. 
Swirl it around with a knife (just a few times-you don't want to mix it in).
Spread the other half of batter onto filling. 
Spoon the other half of the raspberry filling onto this layer and swirl.
Bake for 55-58 minutes or until knife comes out fairly clean 
(the raspberry will be soft).
Remove from oven and let cool for 20 minutes.
Remove cake from pan and place on a cake platter.
Cool cake completely before frosting.  Can refrigerate at this point and frost later.

Directions for frosting:
Put cream cheese, butter and vanilla in a mixing bowl and mix well.
Add confectioners' sugar to bowl and mix SLOWLY until incorporated.
Turn up speed on mixer and mix well.
To frost cake with thick stripes: fill a gallon ziplock bag with frosting.  Seal bag.
Cut a 1-inch tip off of the bottom corner of the bag.
Squeeze frosting onto cake starting on the outside of the cake working towards the middle.
Can decorate top of cake with raspberries if desired.
*I save a small amount of raspberry filling, thin with water then drizzle on top of cake.
Peach Crisp (or Any-Fruit Crisp!)

Preheat oven to 375

Ingredients for first layer:
10 cups cubed peaches (approximately 4 pounds)
1 C. all-purpose flour
1 C. brown sugar
4 t. cinnamon

Directions for first layer:
Mix flour, brown sugar and cinnamon in a large bowl.
Cut peaches into small pieces.
Add peaches in bowl containing flour mixture.
Using a spatula, mix carefully (more like folding).
Pour into a 9 x 13-inch baking pan (can spray pan if you like-I don't).

Ingredients for topping:
2 C. brown sugar
1 C. all-purpose flour
1 C. oats
1 C. butter, cut into very small pieces

Directions for topping:
Put all ingredients in a large bowl.
Using your hands, mix together.
Sprinkle on top of peaches.
Bake, uncovered, for approximately 45 minutes to 1 hour.

*Note:  I like the top of my crisp to be "crispy" so I tend to bake a little longer.
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