Southern Apple Fritter Recipe

 apple-fritters

Ingredients:

Vegetable oil
3 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup milk
4 Tablespoons unsalted butter, melted
2 cups finely chopped Golden Delicious apples
1/4 cup orange juice
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
Powdered sugar

 

Directions:

1. Pour oil to a depth of 2 inches into a large Dutch oven or large heavy skillet.

2. Place over medium-high heat and bring oil to a temperature of 350°F.

3. Meanwile, in a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.

4. Make a well in the center of the mixture.

5. In a separate bowl, whisk together the egg, milk, and butter. Stir in the apples, orange juice, orange zest, and vanilla extract.

6. Add this mixture to the well in the flour mixture, stirring just until dry ingredients are moistened.

7. Drop batter by rounded tablespoonfuls into hot oil.

8. Fry 1 1/2 minutes on each side or until golden brown. Drain fritters well on paper towels, and cool slightly.

9. Sprinkle with powdered sugar and serve warm.

 

 

 

Deep South Chocolate Pecan Pie

Chocolate Pecan Pie Recipe

Ingredients:

Pastry for a 1-crust pie
2 ounces (2 squares) unsweetened chocolate
3 Tablespoons butter
1 cup light corn syrup
¾ cup white sugar
3 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
½ cup heavy cream, whipped

Directions:

1. Preheat oven to 375 degrees F.

2. Line a 9-inch pie plate with the pastry.

3. Melt the chocolate and butter in the top part of a double boiler over boiling water.

4. In a small saucepan, boil the sugar and corn syrup together for 2 minutes.

5. Blend the melted chocolate mixture and the syrup mixture and pour over the beaten eggs, stirring constantly.

6. Add the vanilla and pecans. Turn the mixture into the prepared pie plate.

7. Bake for 45 to 50 minutes, until the pie is completely puffed across the top. Remove from oven and cool.

8. Serve topped with whipped cream.

 

 

 

Lemon Cloud Pie

Lemon pie recipe

Ingredients:

1 9-inch pie crust, baked
1 cup sugar
3 Tablespoons cornstarch
1 cup water
cup lemon juice
2 egg yolks, slightly beaten
4 ounces cream cheese, softened, cubed
1 teaspoon lemon zest

Topping:

½ cup whipping cream, whipped

Directions:


1. Combine sugar and cornstarch in a saucepan.

2. Stir in water, lemon juice, and egg yolks. Mix well.

3. Stir constantly while cooking over medium heat until mixture thickens.

4. Add cream cheese and lemon zest to mixture, and stir until cream cheese is melted and mixture is smooth.

5. In a large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture.

6. Spoon filling evenly into cooled pie shell and chill at least 7 hours or overnight.

7. Serve with additional whipped topping over filling.

 

 

 

Milk Chocolate Pound Cake Recipe

Milk Chocolate Pound Cake Recipe

Ingredients:

For Cake:

2 ½ cups flour
1/8 teaspoon salt
1 cup butter, softened to room temperature
1 ½ cups sugar
4 large eggs
8 oz. milk chocolate, chopped and melted
½ cup plus 1 Tablespoon chocolate syrup
2 teaspoons rum
1 cup buttermilk
1 cup toasted pecans, chopped

For Frosting:

4 cups confectioners’ sugar, sifted
Pinch of salt
½ cup butter, softened to room temperature
½ cup solid vegetable shortening
2 teaspoons rum
2 Tablespoons water or milk
8 oz. milk chocolate, chopped and melted

Directions:

1. Set the oven rack in the middle position. Heat oven to 325 degrees F. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out the excess.

2. To make the cake: sift together flour and salt and set aside. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment until fluffy.

3. Add eggs one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum and beat to combine. Add dry ingredients alternately with butt milk. Fold in pecans.

4. Place batter in prepared pans and bake for 45 minutes, or until a tester inserted into cake comes out dry. Cool in pans on a rack for 15 minutes before turning out of pans.

5. To make the frosting: place confectioners’ sugar and salt in the bowl of a standing mixer fitted with paddle attachment. Add butter and shortening and cream until fluffy. Add rum and water or milk and beat until combined. Add melted chocolate and beat until fluffy. Thin with a little milk if necessary to achieve a better spreading consistency.

6. Place bottom layer of cake on a cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula.

7. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in the refrigerator.

 

 

 

Mama Shirley's Dessert Recipes

Mama Shirley's Dessert Recipes

 

Homemade desserts stand out as one of the things that always taste better than store-bought. Mama Shirley loved baking more than cooking, and had a treasure trove of dessert recipes she would use for holidays, birthdays, and other special occasions...or quite often for no reason at all.

These are the old time desserts that were the sweet ending to delicious meals, from a time before glossy food magazines and professional baking skills moved home baking out of the spotlight. Spotlight or not, you'll still love every delicious morsel of sweetness from Mama Shirley's desserts.

 

 

 

 

 

 

 

Fudgilicious Tunnel Cake

Fudge Tunnel Cake Recipe

Ingredients:

Cake:

1 ¾ cups sugar
1 ¾ cups butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts

Chocolate Glazed Topping:

¾ cup powdered sugar
¼ cup unsweetened cocoa
4 to 6 teaspoons milk


Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube pan.

2. In large bowl, combine sugar and butter; beat until light and fluffy.

3. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well.

4. With a wooden spoon, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

5. Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.

6.  Cool upright in pan on wire rack for one hour. Invert onto serving plate; cool at least 1 ½ more hours.

7. In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Drizzle over top of cake and down sides.

 

 

Blueberry Buckle

Blueberry-coffee-cake-buckle

Ingredients:

For Streusel:

½ cup firmly packed brown sugar
2 Tablespoons sifted flour
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon nutmeg
3 Tablespoons cold butter, cut into ½ inch dice
½ cup toasted pecans, coarsely chopped

For Buckle:

1 ¾ cups plus 2 Tablespoons sifted flour
2 cups fresh blueberries
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter, softened to room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla
½ cup milk

Makes 16 squares


Directions:

1. Set the oven rack to the middle position. Preheat the oven to 375 degrees F. line the bottom and sides of an 8 inch by 2 inch pan with foil, shiny side up. Coat the foil with butter or vegetable spray.

2. To make streusel: place sugar, flour, salt, cinnamon, and nutmeg in a bowl. Work in butter with fingers until mixture looks irregular bread crumbs. Add pecans to mixture and combine. Set aside.

3. To make the buckle: sift flour in a bowl. In another bowl, mix 2 Tablespoons of sifted flour with blueberries and set aside.

4. Sift baking powder, salt, cinnamon, and nutmeg in remaining flour.

5. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment until fluffy. Add egg and beat to combine.

6. In a glass measuring cup, stir vanilla into milk. Add dry ingredients and milk alternatively to batter in thirds. Fold in blueberries.

7. Pour batter into prepared pan. Sprinkle streusel over top. Bake 45 to 50 minutes, or until a tester inserted in the middle comes out clean. After 30 minutes, cover buckle loosely with foil to prevent the crumbs from browning to quickly.

8. Remove buckle from the oven and cool on a rack until slightly warm. Cut into squares and serve with whipped cream or vanilla ice cream.

Pig and Whistle Cake

Pig and Whistle Cake Recipe

Ingredients:

Cake:

½ cup butter
½ cup half and half
2 large eggs
1 cup white sugar
1 teaspoon vanilla
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder

Topping:

1 cup packed brown sugar
3 Tablespoons half and half
¼ cup butter, melted
½ cup chopped walnuts


Directions:

1. Preheat oven to 350 degrees F for baking. Spray an 8×11x2 or 9×9x2 baking dish with non-stick cooking spray.

2. In a small saucepan over low heat, combine butter and half and half; heat until butter is melted and mixture is warmed through.

3. In a medium-sized mixing bowl, beat eggs until light yellow; add sugar and beat until light and fluffy.

4. To eggs and sugar add warmed butter and half and half mixture; beat until thoroughly combined; add vanilla and mix again.

5. In a separate bowl, combine flour, baking powder and salt; blend ingredients.

6. Add flour mixture to other combined ingredients; blend well.

7. Pour batter into a prepared baking dish.

8. Bake cake at 350 degrees F for 30-35 minutes, or until toothpick inserted in center comes out clean and cake springs back when touched in the center. Remove cake from oven and prepare topping.

9. Set oven to broil.

10. Mix all topping ingredients until thoroughly combined.

11. Spread topping onto hot cake and place under broiler just until bubbly and browned (about a minute or two). When mixture becomes bubbly throughout, remove cake from oven and cool to set topping.

Rich Chocolate Mint Layer Cake

Ingredients:

Frosting:

2 (3-oz.) packages cream cheese, softened
½ cup butter, softened
½ teaspoon vanilla
½ teaspoon peppermint extract
6 cups powdered sugar
¼ cup hot water
4 oz. (4 squares) semisweet chocolate, melted

Cake:

¼ cup butter, softened
3 eggs
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
¾ cup milk


Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. In large bowl, combine cream cheese, ½ cup butter, vanilla and peppermint extract; blend until smooth.

3. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.

4. In another large bowl, combine 2 cups of the frosting mixture and ¼ cup butter; blend well. Beat in eggs 1 at a time, beating well after each addition.

5. Slowly add flour, baking soda, salt and milk; beat until smooth.

6. Pour batter evenly into greased and floured pans.

7. Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely then frost with remaining frosting.

 

 

Banana Brown Betty

Ingredients:

Crumb Mixture:

2 ½ cups finely crushed chocolate cookie crumbs (Oreos with filling removed work well)
⅓ cup sugar
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter, melted

Filling Ingredients:

1 cup whole milk
2 large eggs
½ cup sugar
2 Tablespoons cornstarch
2 Tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
5 ripe bananas, sliced into ½ inch rounds


Directions:

1. Make crumb mixture by mixing together in a medium bowl chocolate cookie crumbs, sugar, cinnamon and butter.

2. Make filling mixture: Position a rack in lower third of oven and preheat to 350 degrees F.

3. In a heavy pan, bring milk to a simmer. With an electric mixer, beat eggs, sugar, cornstarch, flour and salt until thick and pale yellow.

4. Gradually pour half of milk into egg mixture, whisking constantly, then whisk this mixture gradually into milk in pan.

5. Cook over low heat, whisking constantly, until mixture has thickened, 1 minute (do not overcook).

6. Remove from heat and stir for 1 minute. Add vanilla. Fold bananas into hot custard.

7. Gently press half of crumb mixture into bottom of a 9-inch baking dish.

8. Top with banana mixture, then remaining crumbs.

9. Bake until top has browned and starts to bubble, 25 to 30 minutes.

Red Velvet Cake

Ingredients:

For Cake:

2 cups cake flour
½ teaspoon salt
1 Tablespoon cocoa
1 cup solid vegetable shortening
1 ½ cups sugar
2 large eggs
1 (1oz) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon baking soda
1 Tablespoon vinegar

For Icing:

1 cup milk
¼ cup cake flour
¼ teaspoon salt
1 cup butter, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 ½ cups toasted pecans, coarsely chopped (optional)

Makes 8 slices


Directions:

1. Set the oven rack to the middle position. Preheat the oven to 350 degrees F. Line the bottom of three 7 inch cake pans or two 9 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out the excess.

2. To make the cake: sift together the flour, salt, and cocoa and set aside.

3. Cream shortening and sugar in the bowl of a standing mixer fitted with the paddle attachment until soft and fluffy. Add eggs one at a time. Add red food coloring.

4. Add vanilla to buttermilk. Add sifted dry ingredients to batter alternately with buttermilk, beating after each addition. Add baking soda to vinegar and fold into batter.

5. Place batter in prepared pans and bake for 30 to 35 minutes, or until a tester inserted into middle comes out clean. Place on a rack and all to cool 20 minutes. Run a butter knife gently around edges and invert cakes onto a second rack. Let cool completely.

6. To make the icing: whisk milk, flour, and salt in a heavy bottomed saucepan until combined. Stir constantly with a wooden spoon over medium heat until thickened, about 2 minutes. Transfer to a bowl and allow to cool.

7. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment until fluffy. Add vanilla. Add cooled milk and flour mixture and beat on highest speed for 5 minutes until thick and creamy.

8. Place bottom layer of cake on a cake round, lined with four small pieces of wax paper, and spread frosting over top of this cake layer with offset spatula. Set top cake layer in position and frost the top and side. (if using three 7 inch layers, ice top of bottom and middle layer only, add third layer, and frost top and sides.) Immediately cover sides of cake with pecans, if using. Store under cake dome or loosely wrapped in wax paper at room temperature.

Mama's Best Cheesecake

Mamas easy Cheesecake recipe

Ingredients:

½ Tablespoon butter, room temperature
Finely grated zest of 1 lemon
3 Tablespoons fresh lemon juice
2 pounds cream cheese, room temperature
1 teaspoon vanilla extract
1 ¾ cups sugar
4 eggs
⅓ cup graham cracker crumbs (for after cake is baked)

Directions:

1. Move oven rack to lowest position in oven and preheat oven to 350 degrees F.

2. Grease a 3" deep 8" round one-piece cake pan all the way up to the rim, including the rim itself, with butter. Mix lemon zest and juice in a small bowl.

3. Put cream cheese into the bowl of a standing mixer and beat on medium high, scraping sides and bottom of bowl with a rubber spatula often, until completely smooth. Beat in vanilla and sugar well.

4. Add eggs one at a time, beating well after each addition, but do not beat any more than necessary to mix. Stir in lemon zest and juice with the spatula.

5. Generously spray the buttered cake pan with nonstick spray, and then pour in batter.

6. Place cake pan inside a larger 3" deep pan. Place it in oven and pour hot water into larger pan, about 1 ½" deep.

7. Bake in preheated oven until top of cake is rich golden brown and feels dry to the touch, 1 ¼ – 1 ½ hours (cake will be soft inside and become firm when cooled and refrigerated).

8. Lift cake pan out of water and place it on a cake rack. Let cake cool in pan for 3 hours.

9. Cover pan with plastic wrap. Place a flat plate on top, invert, and remove pan. Sprinkle bottom of cake with cracker crumbs.

10. Gently place another flat plate on top of crumbs. Very carefully invert again, leave plastic wrap in place, and refrigerate cake overnight. Very carefully remove plastic wrap.

Old Time Creamy Puff Pudding

Creamy Puff Pudding Recipe

Ingredients:

¼ cup butter
½ cup sugar
1 teaspoon lemon rind; grated
2 egg yolks
3 Tablespoons lemon juice
2 Tablespoons all-purpose flour
¼ cup Grape Nuts cereal
1 cup milk
2 egg whites


Directions:

1. Thoroughly cream butter with sugar and lemon rind.

2. Add egg yolks; beat until light and fluffy.

3. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.)

4. Fold in beaten egg whites.

5. Pour into greased 1-quart baking dish; place the dish in pan of hot water.

6. Bake at 325 degrees F for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cake-like layer on top with creamy custard below.

Spiced Pumpkin Flan

pumpkin-flan

Ingredients:

1 ¼ cups plus 1 Tablespoon sugar
⅛ teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin purée
5 large eggs, lightly beaten
1 ½ cups undiluted evaporated milk
⅓ cup water
1 ½ teaspoons vanilla extract
½ cup heavy cream, whipped
¼ teaspoon ground ginger


Directions:

1. Melt ½ cup of the sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning.

2. Pour immediately into a shallow cake pan (8x8x2) or a 9-inch pie plate, turning and rolling pan from side to side to coat evenly. Set aside.

3. Preheat the oven to 350 degrees F.

4. Combine ¾ cup of the remaining sugar with the salt and cinnamon. Add the pumpkin purée and eggs. Mix well.

5. Stir in the evaporated milk, water and vanilla. Mix well.

6. Turn into the caramel-coated pan. Set pan into a larger pan of hot water.

7. Bake for 1 ¼ hours, or until a knife inserted into the center of the filling comes out clean. Cool and chill.

8. To serve, run a spatula around the sides of the pan. Turn flan out onto a serving plate.

9. Cut into squares or wedges. Combine the whipped cream with the remaining sugar and ginger. Top flan with the whipped cream mixture.

 

 

 

Forget Me Not Cookies Recipe

Forget me not Cookies

Ingredients:

2 egg whites
½ cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup finely chopped walnuts
½ teaspoon vanilla

Makes 36 cookies


Directions:

1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F.

2. Line two 14 inch by 16 inch baking sheets with parchment paper.

3. Place egg whites in the bowl of a standing mixer fitted with the whisk attachment. Whip until foamy.

4. Gradually add sugar and beat until stiff but not dry.

5. Fold in salt, chocolate chips, walnuts, and vanilla.

6. Drop by teaspoons onto baking sheet. Place in preheated oven. Close door and turn off oven.

7. Do not open door. Keep cookies in oven for 6 hours or over night until cool. Peel cookies carefully from parchment paper.

PTA Bake Sale Coconut Cake

Coconut Cake Recipe

Ingredients:

1 ¾ cup sifted cake flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
½ cup butter
1 cup sugar plus 2 Tablespoons sugar
2 eggs
⅔ cup milk
1 teaspoon vanilla
⅔ cup coconut
Coconut Frosting (recipe below)


Directions:

1. Sift together the sifted flour, baking powder, and salt. Cream the butter.

2. Gradually add sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Alternately add flour mixture and milk, beating after each addition until smooth. Stir in the vanilla and coconut.

4. Pour batter into two 8 inch layer pans, lined with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool in pans 10 minutes then remove and cool on racks.

 

Coconut Cream Frosting:

Ingredients:

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 Tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut


Directions:

1. Beat the cream cheese and butter in a mixer bowl until light and fluffy.

2. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream.

3. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin.

4. Stir in the coconut. If desired, spoon additional shredded coconut evenly over frosted cake.

 

 

 

 

 

Shoefly Pie

Ingredients:

For Streusel:

¼ cup sugar
1 cup flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
¼ cup cold butter, cut into ½ inch dice

Pastry for single crust pie, chilled (see recipe below)

For Filling:

½ cup molasses
½ teaspoon baking soda
½ cup water, heated to just under a boil

Makes 8 slices

Directions:

1. To make the streusel: place sugar in a medium bowl. Sift together flour, salt, cinnamon, nutmeg, and ginger on a sheet of wax paper and add to sugar. Work in butter with fingers until the texture resembles coarse sand.

2. Make the crust (see below). Coat a 9 inch ovenproof glass pie pan with vegetable spray. Roll out pastry dough. Fit into bottom of pie plate and trim off excess. Chill is refrigerator.

3. Set the oven rack in the middle position. Preheat the oven to 400 degrees F.

4. Place molasses in a bowl. Dissolve baking soda in water and add to molasses, stirring with a wooden spoon. Pour into prepared pie shell.

5. Sprinkle streusel over surface of pie and bake 15 minutes. Reduce oven temperature to 350°F and bake another 25 minutes, or until a tester inserted into pie comes out clean.

6. Place pie on rack and cool completely before cutting. Store leftover pie loosely wrapped in wax paper in the refrigerator.

Sweet Pie Crust

Ingredients:

2 ½ cups flour
1/3 cup sugar
¼ teaspoon salt
1 cup cold butter, cut into 16 slices
¼ cup ice water
1 egg, beaten

Directions:

1. Place dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse three time to mix.

2. Add butter and pulse until crumbly. Add ice water. Pulse until mixture comes together.

3. Remove dough from bowl or processor, divide in half, and shape each half into a disk. Depending on how warm your kitchen is, you may have to chill the dough before rolling out to avoid sticking.

 

 

 

Pumpkin Pie Bars

Ingredients:

½ cup butter, softened
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
2 eggs
¾ cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves


Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats.

3. Press into a 9x13 inch baking dish. Bake in preheated oven 15 minutes, until set.

4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk.

5. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

6. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Blondies Recipe

Blondies recipe


Ingredients:

1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour

Directions:

1. Preheat the oven to 350 degrees F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2. Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together.

4 Pour batter into the pan and spread evenly.

5. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

 

 

 

Ladie's Club Orange Chiffon Cake Recipe

orange chiffon cake recipe

Ingredients:

2 ¼ cups cake flour
1 ½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
5 egg yolks
½ cup vegetable oil
¾ cup fresh orange juice
1 Tablespoon orange zest
½ teaspoon vanilla extract
1 cup egg whites
½ teaspoon cream of tartar
Orange Butter Frosting (recipe below)

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Mix flour, sugar, baking powder, and salt together into bowl. Make a well in center.

3. Add in order: oil, egg yolks, orange juice, orange rind, and vanilla into well.Beat with spoon until smooth.

4. In a large bowl, beat egg whites and cream of tartar in mixing bowl until stiff peaks form.

5. Gradually pour the egg yolk mixture over the beaten egg whites, ¼ of the mixture at a time, gently folding with a rubber spatula until just blended.

6. Pour batter into ungreased 10 inch angel food tube pan.

7. Bake in oven for 60 to 70 minutes, or until top springs back when touched lightly.

8. Hang upside down until cake has completely cooled. Remove from pan. Frost with Orange Butter Frosting.

Orange Butter Frosting

Ingredients:

3 cups confectioners' sugar
3 Tablespoons orange juice
1 ½ Tablespoons orange zest
⅓ cup butter, softened

Directions:

1. Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.

Midnight Velvet Chocolate Cake Recipe

Velvet Chocolate Cake

Ingredients:

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup Hershey’s Cocoa or Hershey’s Premium European-Style Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Rich Chocolate Buttercream Frosting (recipe below)


Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

5. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

6. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Rich Chocolate Buttercream Frosting.

Rich Chocolate Buttercream Frosting

Ingredients:

6 Tablespoons butter, softened
2 ⅔ cups powdered sugar
½ cup Hershey’s Cocoa or Hershey’s Premium European-Style Cocoa
⅓ cup milk
1 teaspoon vanilla extract

Directions:

1. Beat butter in medium bowl.

2. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).

3. Stir in vanilla. Makes 2 cups frosting.

 

 

Chocolate Butterscotch Pie Recipe

Chocolate Butterscotch Pie Recipe

Ingredients:

¾ cup brown sugar, packed
⅓ cup all-purpose flour
½ teaspoon salt
2 ½ cup milk
6 Tablespoons Hershey's chocolate flavored syrup
2 egg yolks, well beaten
2 Tablespoons butter
½ teaspoon vanilla
1 (9 inch) baked pie shell


Directions:

1. Thoroughly combine sugar, flour and salt.

2. Stir in milk, chocolate syrup and beaten egg yolks. Cook over medium heat until thick, stirring constantly.

3. Remove from heat; blend in butter and vanilla.

4. Pour into baked pie shell; cool. Chill in refrigerator. Top with whipped cream.

Pennsylvania Dutch Whoopie Pies

whoopie-pies

 

Ingredients:

Cookie Ingredients:

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 cup milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 cup hot water


Filling Ingredients:

1 cup shortening
½ cup butter
3 ½ cups confectioners' sugar
¼ cup all-purpose flour
¼ cup half and half
1 ½ Tablespoons vanilla extract

Directions:

1. Preheat the oven to 400 degrees F. Grease cookie sheets.

2. In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy.

3. Beat in the eggs one at a time then stir in the vanilla and milk.

4. Combine the flour, cocoa and salt, stir into the creamed mixture.

5. Stir together the baking soda and hot water then add to the batter.

6. Drop by tablespoonfuls onto the prepared cookie sheet.

7. Bake for 8 minutes in the preheated oven, until firm but not over baked. Allow cookies to cool on baking sheets before removing to wire racks to cool completely.

8. To make the filling: In a medium bowl, cream together the shortening and butter with the confectioners' sugar and 1/4 cup of flour until light and fluffy.

9. Gradually beat in the half and half and vanilla until well mixed. Sandwich some filling between the flat sides of two cookies to form each whoopee pie.

 

 

 

Creamy Smooth Coconut Pie

Coconut-Pie-2

Ingredients:

Unbaked 9 inch pie shell
¼ cup butter, softened to room temperature
1 cup sugar
1/3 cup buttermilk
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla
½ package (3 ½ - 4 oz) shredded, sweetened coconut

Makes 8 servings

Directions:

1. Place the oven rack in the middle position. Preheat the oven to 350 degrees F.

2. Cream butter and sugar in the bowl of standing mixer fitted with the paddle attachment.

3. Add buttermilk. Add eggs one at a time. Add salt and vanilla. Fold in coconut.

4. Pour filling into pie shell. Bake about 40 minutes, or until top it firm and crust is golden brown.

5. Cool completely on a rack. Store loosely wrapped in wax paper in the refrigerator.