Mississippi Caramel Cake

Mississippi Caramel Cake

Ingredients

Cake

  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

Caramel Icing

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 12 ounces each
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

Cake

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  • Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  • Add in vanilla extract and mix.
  • Sift cake flour, baking powder and salt into a medium sized bowl.
  • With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  • Do not over mix.
  • Spray three 9 inch round cake pans with baking spray or grease and flour them.
  • Pour batter into individual cake pans evenly.
  • Bake in preheated oven for 23-30 minutes.
  • Remove cake pans from oven and cool on cooling racks for 10 minutes.
  • Remove cakes from pans and wait until completely cooled to ice.

Caramel Icing:

  • Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  • Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  • It should also thickly coat the back of a spoon to ensure thickness.
  • Be careful to watch, adjusting heat temperature to not let it burn.
  • Remove from heat and add in vanilla extract.
  • Cool for about 15-20 minutes to allow it to thicken before icing the cake.

Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.

 

Company Cheesecake

Image result for Cheesecake pictures

 

Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16

Valentine’s Day Double Chocolate Cookies

valentines-day-cookies-2

Ingredients

1/2 cup + 2 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 cup + 2 tbsp unsweetened cocoa powder
4 oz. dark chocolate, chopped
Sprinkles, for decoration

Directions
Preheat oven to 325°F.
In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you’d like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a “V” shape. Cookies will expand a bit as they bake so you may wish to over exaggerate the heart shape so cookies will be clearly shaped once they are done baking.
Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.

Nutella Raspberry Hearts

Nutella-Raspberry-Hearts-768x1419

Ingredients

Frozen Puffed Pastry

Nutella

Raspberries

Directions

Defrost the puffed pastry dough. Pre-heat the oven to 375 F. Unroll the puffed pastry and use a heart cookie cutter to cut out heart shapes. Place the hearts on an ungreased cookie sheet.

Add ½ teaspoon of Nutella to each cookie. Cut a raspberry in half and press into the Nutella. Bake for 15 minutes until crisp.

Date Bar Cookies

dateBars_cookie 

Ingredients

For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Linzer Cookies

Linzer Valentine Cookies

Ingredients

2 1/4 cups all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking powder

3/4 cup slivered almonds

1/4 cup packed light-brown sugar

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus more for dusting

1 large egg

1 tsp vanilla extract

1/4 tsp almond extract

8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, and then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.

Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 – 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.

Turtle Candy

Turtle Candy

Ingredients

1 pound pecan halves, toasted 

1 can (14 ounces) sweetened condensed milk

3/4 cup light corn syrup

1/2 cup sugar

1/3 cup packed brown sugar

1/4 cup butter, cubed

1-1/2 teaspoons vanilla extract

1 pound milk chocolate candy coating, chopped

Directions

On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. 

 For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. 

 In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.

ANGEL MERINGUE CAKE

angelmeringuecake

Ingredients

6 egg whites, at room temperature

Large pinch of salt

1 1/2 teaspoons white vinegar

1 1/2 cups superfine sugar

1 tablespoon cornstarch

1 cup heavy (whipping) cream

Lemon Curd Mousse (recipe follows)

Fresh raspberries and edible blossoms such as pansies or small candy hearts for garnishing.

Directions

Preheat an oven to 350 degrees F. Set aside a parchment-lined baking sheet. Draw two 8-inch circles on the parchment, leaving at least 1 inch between them. (You may need to use two baking sheets.)

TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a whisk, on medium-low speed, beat the egg whites until frothy, about 1 1/2 minutes. Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes. Increase the speed to high and whisk until stiff and glossy, about 4 minutes. Sprinkle the cornstarch over the whites during the last minute of beating. Divide the meringue between the parchment circles and gently spread out evenly within each circle.

Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour. Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours. The meringue will be almond in color.

WHEN YOU ARE READY TO ASSEMBLE THE CAKE: Whisk the heavy cream in a bowl with an electric mixer until stiff peaks form. Fold in the lemon curd. To assemble, place a dollop of the mousse on the cake platter. (This will help keep the meringue stable.) Place one of the meringues on the platter, pressing lightly. Spread half the mousse on top of the bottom layer. Add the second meringue and top it with the remaining mousse. Garnish the cake and platter with raspberries and blossoms.

LEMON CURD MOUSSE Makes about 1 1/2 cups 6 egg yolks 1/2 cup granulated sugar juice and minced or grated zest of 2 lemons 1/2 cup unsalted butter In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add the juice, zest, and butter. Transfer to a saucepan. The mixture may appear curdy. Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes. Do not overcook or it will separate. Remove from heat. Pour into a bowl and allow to cool. Cover and refrigerate until you are ready to assemble.

Cherry Meringue Dessert

Cherry Meringue Dessert 

Ingredients

3 egg whites

1 package (3 ounces) cream cheese softened

1/4 cup confectioner’s sugar

1/2 tsp vanilla extract

1/4 tsp cream of tartar

1 cup heavy whipping cream, whipped

1 can (21 ounces) cherry pie filling

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.

Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.

In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.