Blackberry Cream Cheese Coffee Cake

Sunday, July 17th, 2011

When the blackberries are drippin’ off the vine you can use this recipe to make something besides blackberry ice cream, cobbler and jam…

* 3 tablespoons butter, softened
* 3/4 cup sugar, divided
* 1/4 cup plus 2 tablespoons egg substitute, divided
* 1 teaspoon grated lemon peel
* 1 teaspoon vanilla extract
* 1-1/4 cups all-purpose flour
* 1-1/4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup buttermilk
* 1 cup fresh blackberries
* 2 ounces cream cheese
* 1 teaspoon confectioners’ sugar

Directions

* In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
* Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
* Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners’ sugar. Serve warm. Refrigerate leftovers.

blackberry coffee cake

Tags: blackberry coffee cake
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Pineapple Pie

Tuesday, February 1st, 2011

Just the other night, I was watching a movie, and wishing I had a piece of pie…

Wishes do come true!

Course, it was a day or so later….. I ran across a Pineapple Pie recipe on PW’s site and thought hey that sounds good!

I always change things up a little…

pineapple pie with meringue

Pineapple Pie

Ingredients:
# ¾ cups Sugar
# 2 Tablespoons Butter
# 3 whole Eggs (separated)
# ⅓ cups Cornstarch
# ½ teaspoons Vanilla Extract
# ½ cups Plus 2 Tablespoons Of Water
# 8 ounces, weight Canned Crushed Pineapple
# 1 whole 9-inch Pre-baked Pie Crust

and for the meringue
# 3 whole Egg Whites (from Separated Eggs Above)
# ⅛ teaspoons Salt

For the pie, stir together sugar, and egg yolks, add in the cornstarch and vanilla then add in the water and can of crushed pineapple. Toss in the butter. Cook over medium heat, melting the butter, then stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes or until golden on top.

Great right then and great later all cooled off too!

pineapple pie

Tags: pineapple pie, pineapple pie with meringue, recipe
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Pearls Lemon Chiffon

Friday, December 10th, 2010

from my mil!

2 egg yolks
1 can condensed milk
1/4 c lemon juice

Beat the egg yolks into a can of condensed milk. Add the lemon juice and stir. Pour into baked pie shell or graham cracker crust. Pour on meringue and bake until golden brown.

Meringue:
2 egg whites
1/4 c sugar

BEAT until fluffy!

Tags: Pearl's Lemon Chiffon
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Butter Frosting

Thursday, December 9th, 2010

Good for decorating!

We made hundreds of cutout cookies one year….

Butter Frosting
1/4 c butter
2 1/2 c powdered sugar
2 T milk
1 t vanilla

Beat softened butter until creamy. Beat in the sugar, milk and vanilla until smooth and will hold a shape.

That’s it!

Tags: butter frosting
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Giant Gingersnaps

Tuesday, December 7th, 2010

Giant Gingersnaps

2 c flour
2 t cinnamon
2 t ginger
1 t soda
1/4 t nutmeg
1/4 t cloves
1/4 t salt
1/2 c butter
1/4 c shorteneing
1/2 c brown sugar
3/4 c sugar
1/3 c molasses
1 egg

Combine flour, spices, and salt in a bowl. Beat the butter and shortening with the sugars until fluffy. Beat in the molasses and egg. Slowly add in the dry ingredients.

Refrigerate for at least half an hour.

Preheat oven to 350. Roll dough into balls (about a quarter cup) and dip into a plate of granulated sugar coating the ball. Cook six at a time on a greased cookie sheet. Bake 16-17 minutes until golden.

Tags: giant gingersnaps
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Fruit Cocktail Bars

Sunday, December 5th, 2010

This recipe is a great way to get a little fruit into your family!

Fruit Cocktail Bars

1 1/2 c sugar
2 eggs
1 can fruit cocktail (UNDRAINED)
1 t vanilla
2 1/4 c flour
1 1/2 t soda
1 t salt
1 1/3 c flaked coconut
1 c walnuts (optional)

GLAZE:

1/2 c sugar
1/4 c butter
2 T milk
1/4 t vanilla.

Cream the sugar and eggs. Add the whole can of fruit cocktail and vanilla, stir. Add the dry ingredients (MINUS coconut) and stir. Pour into greased 10-15 pan. Sprinkle with coconut and nuts.

Bake at 350 for 20-25 min or until cake tests done. Cool.

In a saucepan melt the butter with the milk, vanilla, and sugar. Mix well. Drizzle over the cake. Cool and cut into bars.

Tags: fruit cocktail bars
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Snickerdoodles

Saturday, December 4th, 2010

Snickerdoodles are SO GOOD!!!

2 3/4 c flour
2 t cream of tartar
1 t soda
1/2 t salt
1 c shortening
1 1/4 c sugar
2 eggs
1 t vanilla
“““““
Topping: 2 T sugar, 1 T cinnamon & 1 t nutmeg

Preheat oven to 400.

Mix together the dry ingredients. In another bowl mix the shortening and sugar until fluffy. Beat in the eggs and vanilla. Stir in the dry ingredients.

Roll dough into balls (about a tablespoon size) and roll in the topping mixture. Bake for 10 min on ungreased cookie sheets at 400.

Tags: snickerdoodles
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Special K Cereal Candy

Thursday, December 2nd, 2010

This is an old recipe. A long time ago, Special K was shaped more like a rice krispie. Not exactly but similar. I still use this recipe, I just crush the Special K up a bit. (fists in a bowl)

Special K Cereal Candy

1 c sugar
1/2 c brown sugar
1 c Karo
2 t vanilla
1/4 t sale
1 1/2 c peanut butter
5 c Special K

Bring the sugar and karo to a boil in a saucepan. Remove from heat and add the remaining ingredients. Mix well. Drop by spoonfuls onto wax paper.

It’s a tradition around here!

Tags: cereal candy, special k
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White Chocolate Pumpkin Blondies

Wednesday, November 3rd, 2010

I saw this recipe at myBakingAddiction who revised it from “Martha Stewart” and what did I do? I revised it some more!

pumpkin blondie

Pumpkin Blondies

Ingredients
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
1 cups shaved white chocolate

Directions
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree.
3. Add in the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
4. Mix until just combined. Fold in shaved chocolate.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.

adding in the white chocolate

pumpkin blondies in the pan

Tags: Pumpkin Blondies
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No Bake Cookies

Wednesday, September 1st, 2010

This recipe for no-bake cookies has been in my recipe box for, um decades…. It’s the one I used growing up and always sets up. It originally came from the Peanut Assn cookbook. (I originally hail from the peanut capital of Texas - Whitesboro!)

Nutritious No Bake Cookies

2 c sugar
1/2 c milk
1 stick butter
4 T cocoa
1/2 c peanut butter
2 1/2 c quick oats
1/4 c peanuts (optional)
2 t vanilla

On top of the stove, in a saucepan, cook the sugar, milk butter and cocoa for 1 1/2 minutes. Start counting after the mixture reaches a full boil. Remove from heat and add the rest of the ingredients. Mix well and drop by spoonfuls onto wax paper.

YUMM!

no-bake

Tags: no bake cookies, oatmeal no bake cookies
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