all natural red velvet cake

http://www.sophistimom.com/red-velvet-cake-all-natural-no-red-dye/ 


First made April 2012 - DELICIOUS and RED!


 


2 large beets (enough for 1 1/2 cups puree) 
1/4 cup freshly squeezed lemon juice 
1 tablespoon vinegar 
2 sticks (16 tablespoons) unsalted butter, softened 
1 8 ounce package of cream cheese, softened slightly 
2 1/3 cups sugar 
4 eggs 
1 1/2 teaspoons pure vanilla extract 
2 cups unbleached all-purpose flour 
1 1/2 teaspoons baking powder 
1 1/2 teaspoons kosher salt 
4 tablespoons natural (not dark or dutch processed) cocoa powder 
cream cheese frosting (recipe follows) 


1. Preheat oven to 350 degrees. Place beets in a small baking dish and add a 1/2 cup of water. Cover with parchment paper and foil, and roast until quite tender, about 60-90 minutes. Allow to cool completely. 


 2. Butter 3 8 inch cake pans. Cut out parchment paper circles and place in the bottoms of the pans. Butter the parchment paper and dust with flour. Set aside. Peel the beets and cut into large chunks. Place in a food processor (or a very good blender) with the lemon juice, and pulse until smooth and pureed. Stir in the vinegar. 


3. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla. 


4. While ingredients are mixing, whisk together flour, baking powder, salt, and cocoa powder in a separate bowl. Slowly add flour mixture to the wet ingredients. Measure out 1 1/2 cups of the beet puree mixture, and fold into the cake batter. Divide the batter evenly between the cake pans. Tap pans on the counter to remove any air bubbles. 


5. Bake at 350 degrees for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Invert cakes onto cooling racks, and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until ready to frost. 


*Some people have commented and said that their cake has turned out maroon in color, instead of the red like the picture. I just tested the recipe again, to see if I could recreate what happened. It could be the cocoa. In the photographs, I used only 2 tablespoons of cocoa because the red color was my main objective, not the chocolate flavor. So, if you’re more concerned about the color than the chocolate flavor, then just use 2 tablespoons of cocoa instead of the 1/4 cup. 


**The other thing I discovered while testing it today, is that I didn’t make my puree as fine. In the pictures from last time, you can see that the texture of the beet puree is very smooth, almost like baby food. I think that may have affected the color. Each tiny piece of beet adds to the color, and if there’s more surface area surrounding each teeny tiny piece, then you’ll get a stronger red. I think. 


cream cheese frosting 


2 packages cream cheese, at room temperature 
2 sticks (16 tablespoons) unsalted butter, at room temperature 
1 pound (4 cups) confectioner’s (powdered) sugar 
2-3 tablespoons heavy cream 
1 teaspoon pure vanilla extract 
1 teaspoon pure almond extract 


Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.

Orange-Pecan French Toast Casserole

Ingredients

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

Preparation 

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Experience

I found that a 9x13 inch dish was a little small for many pieces of french toast, and I used a smaller roll.  However, if you did a larger dish, the pecan topping might be a bit thin.  Also, the orange flavor was very subtle, so I think you could up the orange a bit.

Otherwise, very easy and turned out well.  I'm curious if you broke up the French toast into random pieces how it would be.  I kept the toast intact.

 

Pistachio Cupcakes

These are delicious and aren't too sweet. They almost taste like muffins. The icing makes enough for two batches (24 cupcakes), so beware. I also made the second batch with a little extra milk to keep the cupcakes more moist.

Cupcakes

1/3 cup pistachio nuts

1 stick butter

1/2 cup granulated sugar

2 eggs

3/4 cup self-rising flour

2 tablespoons of milk

Preheat the oven to 350 F, then line the muffin pan with paper liners.

Put the pistachio nuts in a food processor and process until finely ground.  Set aside.  Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Stir in the ground nuts, then sift the flour into the mixture and fold in.  Stir in the milk and spoon the mixture into the muffin cups.

Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

Makes 12 cupcakes.

Icing

1 egg white

1 1/2 cups confectioners' sugar

3/4 teaspoon lemon juice

green food coloring

To decorate, put the egg white in a bowl and gradually sift over the confectioners' sugar, beating in as you go until thick and glossy, then beat in the lemon juice.  The icing should be thick but spoonable.

Add a few drops of food coloring to the icing and beat to make a pale pistachio green icing.  Spoon on top of the cupcakes.  Let set before serving.  Icing will harden.

PIMENTO CHEESE

PIMENTO CHEESE
8 oz. Sharp cheddar cheese 8 oz. Monterrry Jack cheese
4 oz diced pimento, undrained 1 Tablespoon sugar
3 Tablespoons whole grain mustard 1/4 to 1/2 cup mayonnaise
Salt and pepper to taste

Grate both cheeses. In small bowl, mash pimento, so there are no large lumps. Mix in sugar, mustard, and manyonnaise (start with 1/4 cup and add more to taste). Pour mixture over cheese, mix well and season to taste.

I grate cheese into mixer bowl. Then place all other ingredients in food processor and pulse a couple of times; then pour mixture into cheese. Mix until thoroughly blended

Pork Tenderloin, Pear and Cranberry Salad

OH MY! This salad is delicious! Good thing it's not many calories, because I ate two helpings!

Ingredients

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon brown sugar
1 1/2 teaspoons minced fresh garlic, divided
1 1/4 teaspoons dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
1/4 cup olive oil, divided
1/4 cup sliced shallots
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced

Preparation

1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.

2. Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.

3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.

5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.

Nutritional Information

Calories:

360

Fat:

17.7g (sat 3.3g,mono 11.6g,poly 1.9g)

Bacon, Ranch, and Chicken Mac and Cheese

I got this from the Cooking Light Marcy 2010 issue. Better than previous Mac and Cheese. Of course, I added more bacon than it calls for.

I'm also not a big fan of pan frying anything. It says to cook the chicken in the bacon fat, which sounds good, but what a mess! Grease spewed everywhere! Any tips on how to better pan fry things would be appreciated.

Ingredients

8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

4. Preheat broiler.

5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

4 servings, 497 calories, 17g fat

Dulce De Leche Pumpkin Cupcakes

I made these for Halloween this year. I just randomly looked for a pumpkin cupcake recipe online and found this one. They are SO DELICIOUS. Even without the dulce de leche filling - I made a mini batch without the filling and they were equally as tasty.

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Dulce De Leche Pumpkin Cupcakes
Adapted from Martha Stewart
Makes 12 cupcakes

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

Method
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Once cooled, using the cone method, fill each cupcake with a dollop of dulce de leche and frost with dulce de leche buttercream. If desired, decorate cupcake with spiderweb design using 3 tablespoons chocolate chips melted together with 1/4 teaspoon shortening.


Dulce De Leche
Adapted from Recipe Girl
Makes just enough to fill cupcakes and use in frosting

Ingredients
1 14 oz can sweetened condensed milk
boiling water

Method
Preheat oven to 425 degrees F.

Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

Place in oven and bake for 1 hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramelly color, it’s done. If it doesn’t quite look thick enough or dark enough, cover it up and bake it a little longer (mine took 75 minutes).

When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

Dulce De Leche Buttercream
Adapted from Joy The Baker
Makes enough to generously frost 12 cupcakes

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 tablespoons heavy cream
1/2 teaspoon vanilla
2 cups powdered sugar
pinch of salt
1/4 cup + 2 tablespoons prepared dulce de leche

Method
Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

Bacon Mac

I made this for my second (of four) Thanksgiving this year. You can tell it's "light", but it's pretty good.

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Yield: 6 servings (serving size: about 1 cup)

Ingredients
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray

Preparation
1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Nutritional Information
Calories:399
Fat:13.8g (sat 8.5g,mono 4g,poly 0.8g)
Protein:20g
Carbohydrate:48.7g
Fiber:2g
Cholesterol:44mg
Iron:2.1mg
Sodium:544mg
Calcium:358mg

Cooking Light, SEPTEMBER 2009

Homemade Samoas

I haven't made this recipe myself yet but enjoyed the outcome at a book club meeting earlier this week. They are better than the real thing!

Homemade Samoas Bars

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Ginger Cookies

Mariposa decided to start a new Christmas tradition: the cookie contest. I intend to win with this entry.


Shown on the cover of the November 1998 issue of Better Homes and Gardens magazine, these cookies prompted scores of calls from readers saying they were the best ginger cookies ever.

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup course sugar

Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and 1/4 teaspoon salt. Set aside.

In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of the flour mixture. Stir in remaining flour mixture. Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. Do not overbake or cookies will not be chewy. Cool on cookie sheet for 2 minutes. Transfer to wire rack; cool. Makes 25 4-inch cookies.

Hillary's alterations:
1. Double the amount of ginger, cinnamon, and cloves. I like spicier cookies.
2. Make smaller cookies rather than big ones. They don't flatten well on their own, so you get small poofed up balls. If you do want flatter cookies, pre-flatten.
3. This recipe makes A LOT of cookies. Halving it still gives you a good number of cookies, especially if you make them smaller.

Iced Pumpkin Cake

BATTER:

• 1 box yellow cake mix
• 3/4 c. sugar
• 1 can pumpkin
• 1 tsp. cinnamon
• 4 eggs
• 1/2 c. salad oil
• 1/4 c. water
• 1/4 tsp. nutmeg

Preheat oven to 350 degrees.
Combine all dry ingredients.
Add eggs in one at a time.
Then add in remaining ingredients.
Beat for 5 minutes.
Bake in greased & floured tube pan.
Check cake with a toothpick after 45 minutes (may take up to 1.5 hrs).
Let cake cool in the pan then release the cake, allowing to cool completely before icing

ICING:

• 8 oz. cream cheese
• 1 stick butter
• 1 box (1 lb) confectioner's sugar
• 1 tsp. vanilla

Cream, using the beater attachment, the cream cheese & butter.
Slowly add the confectioner's sugar allowing time for the sugar to mix in.
Cream together completely, then whip the icing to lighten it up*

*If needed, add milk until the icing reaches spreading consistency.

From: Madelyn Shedd (HMS 2007)

MOM CANTEY'S FRUIT COBBLER

I had another request for the cobbler, so I thought I would put it on the blog.

MOM CANTEY’S FRUIT COBBLER Vera Cantey
WINNER IN GOOD MORNING AMERICA’S EMERIL’S COMFORT FOOD FOR THE COAST CONTEST

Filling
4 cups fruit
½ cup sugar
2 Tablespoons cornstarch

Prepare fruit as appropriate. Put prepared fruit into 8x8 baking dish. Combine sugar and cornstarch. Sprinkle over fruit.

Crust
1 stick, softened butter
1-cup sugar
1 egg, slightly beaten
1-cup self-rising flour

Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brow and the topping doesn’t shake - usually 45-50 minutes. (Could take as long as an hour) Test the same as you would a cake. Straw needs to come out clean.

When doubled this recipe works well in a 10.5x14.75 (4 quart) Pyrex baking dish. Topping may take longer as it’s crowded in. It will take 2 hours to bake. Test at 1 hr and 45 minutes.

If you are using frozen fruit, for single recipe – use 2 one-pound bags; for double recipe – use 3-4 pounds, depending on how juicey the fruit is. Any fruit will work. I’ve been told that canned peaches works too.

Sausage Brunch Casserole

This is a Casserole a co-worker shared with me. We loved it this past Christmas and was a true hit - nothing healthy about it - but so good. Really good after a night of drinking! When you just have that need for sausage, eggs, cheese and crescent rolls....mmmm.....

Sausage Brunch Casserole
Prep Time: 15 MinutesCook Time: 15 Minutes
Ready In: 30 MinutesYields: 12 servings

INGREDIENTS:
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
1 cup mozzarella cheese
1 cup sharp cheddar
4 eggs, beaten
3/4 cup milk
1 tsp ground mustard
salt and pepper to taste

DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, mustard, salt and pepper; pour over crescent rolls.
3. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Flourless Peanut Butter Cookies (30 minutes)

The other night, we had a friend over for dinner who is allergic to chocolate. I had decided earlier in the day to make peanut butter cookies but didn't realize that the dough of traditional cookies must be refrigerated for at least an hour. By the time, I set out to make them, I didn't have an hour for refrigeration. I was then quickly searching on the internet for a quick peanut butter cookie recipe. That's how I came across this flourless recipe. Without the flour, the cookies are even more peanutty!! Plus, they're extremely easy!

Ingredients:
1 c. peanut butter, plain or chunky
1 c. sugar
1 beaten egg
1 tsp. baking soda

Preparation:
Roll mixture into small balls. Press lightly with fork dipped in water. Bake for 10 minutes on greased sheet or just lined with parchment paper at 350 degrees. Let stand for 2 minutes before taking off sheet as they break easily at first.

From: Cooks.com Recipe Search

Carrot Cake cakeballs

My friend Megan brought cakeballs on one visit from Texas - there is a bakery that makes them using the cake they would normal throw away. She was talking to some friends about them and one of them knew how to make them so we have been playing with the recipe to make them the right consistancy (which is different for each person)

Ingredients:
Any flavor cake mix or cake recipe
Can of frosting or a batch of homemade
Candy Melts, Almond Bark, or chocolate

Directions:
Make the cake.

When the cake cools off enough to touch it (not cold because it has to melt the frosting)break it into pieces in a lare bowl then add the frosting start with half of can then go from there (this is where your taste and consisity comes into play).

I mixed it with my hands so it is more cakie but I have also mixed with a spoon so it was more like a truffle.

Make balls - it will make abut 24 depending on how big you want the balls (the carrot cake made 30+ but I think it was all the added stuff)

Freeze them - a few hours or over night (this is so they do not fall about when you dip them in the coating)

Melt which ever coating you choose to work with - I like candy melts because they are really easy to work with and taste great.

Dip each ball in the coating - (I found that a 2 prog fork works great to get them out of the dip)

Tap on side of bowl to get eztra coating off.

Let dry.

Try to eat only one!

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Ultimate Carrot Cake (back of box)

1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
white candy melts

With this one I ued the whole can of frosting because of all the extra stuff in it.

HERSHEY SYRUP BROWNIES

Granny L always made brownies that had Hershey syrup in it for the girls. Sadly she would never share the recipe and now is forever lost. The only one I've ever come up with is this one that my dear friend shared. Only the girls remember if this one is close enough or not. So if you're one of those folks who won't share, at least write it down so your grandkids can access it at some point in there lives. I think these are really good & easy. Gamma


HERSHEY’S SYRUP BROWNIES Sally Cronin

Beat until light:
1 cup sugar
½ cup butter
Add:
4 eggs, one at a time and beat until light and fluffy

Add:
1 can of Hershey’s syrup
1 cup plus 1 Tablespoon of plain flour
1 cup chopped nuts.
Pour into 9x13 baking dish at 350 for 25 minutes.

FROSTING
1-1/2 cup sugar
2 Tablespoon butter
6 T cocoa
Bring to rolling boil for 30 secs.

Add :
½ cup chocolate chips, beat until ready to spread.

Optional: Add handful miniature marshmallows to keep frosting soft.

Broccoli and Artichokes Romano

From: Extra! Extra! Read all about it! Corinne Cook
½ cup chopped onion
1 clove garlic, minced
¼ cup olive oil
½ cup Italian bread crumbs
1 (10-oz) frozen broccoli, cooked and drained
½ cup sliced mushrooms
1 (14oz) can artichoke hearts, drained and quartered
½ cup freshly grated Romano Cheese
Salt , pepper and cayenne pepper to taste

1- Sauté onion and garlic in olive oil until onion is tender, stir in the bread crumbs, mixing until the oil is absorbed, remove from heat

2- Add the cooked broccoli, mushrooms, artichoke hearts and cheese. Season to taste. Toss gently to coat, Place mixture in baking dish.

3- Bake at 350 degree for 20 minutes to soften cheese.

Serves 4

Can replace broccoli with green beans

Symphony Brownies

Candy told me about these and those who know me, know I don't care for mixes - this is really great .

SYMPHONY CHOCOLATE BROWNIES Candy Gardner

2 boxes Ghirardelli brownie mix(double chocolate or chocolate walnut flavors preferred.
3 extra-large (7oz) Hershey’s Symphony Milk chocolate bars with almonds and toffee***
Preheat oven to 350 degrees. Prepare brownie mixes as directed on package, preparing each mix in a separate bowl.

Spread one prepared mix in greased 9X13 inch pan. Top batter with candy bars (you may need to break in half to get it to fit perfectly; then top with other prepared brownie mix. Bake 40 minutes – no longer. Cool completely before slicing

***These are the ones with the blue label

Makes 24 servings

The Cheese Fondue

Here is a fondue I put together for Doodle's 3rd birthday. It was a hit - I had no idea how big until I got multiple requests at the next family gathering. Substitute the cheese how ever you like. The first batch I made was literally from all the mixes of cheese I had in the fridge. The next one was with the Gruyere - and I'm not a huge fan of swiss - and ROCKED! Hope you enjoy!

1 cup of dry white wine (I like a good Chardonnay)
1/2 pound shredded Swiss cheese (oh I use sharp chedder instead)
1/2 pound shredded Gruyere cheese
2 TBS all-purpose flour
1/4 tsp salt (kosher)
1 tsp ground mustard
1 TBS Worcestershire sauce (more or less as you like)

Directions:
1. Simmer wine in a pot over medium low heat (or in fondue pot). Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted.

2. Stir in flour.

3. When all cheese has melted stir in seasonings (salt, mustard, worc.)

4. Served with cubed french bread, broccoli flowerettes, cauliflower, apples - what ever you like!

Hope you enjoy!

Peanut Butter Munchies, aka "Cookie Crack"

I made this recipe for the first time on December 15th. 10 days later, I've made it four more times. It's amazing.
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1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoon granulated sugar.

Bake cookies in preheated oven for 8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks, cool. Makes 32.

To store: Place cookies in layers separated by waxed paper in an airtight container. Cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

"Better Homes and Gardens Christmas Cookies 2002"