Marble Loaf

May 19, 2013 By Leave a Comment

This is a simple, tasty snack which can be jazzed up by adding some ice cream on the side.  I like it with a cup of hot tea or strong coffee. My sister sifts confectioners sugar and cocoa powder over her slice.

Make the chocolate syrup first:
2 Tbsp. cocoa powder
3 Tbsp. vegetable oil (NOT olive oil)

Now make the batter:
1-1/3 cups sugar
3/4 cup (12 Tbsp.) softened, unsalted butter
2 large eggs
1 tsp. pure vanilla extract
Pinch of kosher salt
2 tsp. baking powder
2 cups flour
1/2 cup milk

Preheat your oven to 350 degrees and lightly grease a loaf pan. Take out all the ingredients and set on the counter to come to room temperature for about 20-30 minutes while your oven preheats.

Into a medium sized bowl, whisk together the syrup ingredients and set aside.

Into a large bowl, using a blender or you can even use a food processor, cream the sugar and butter for about 1 minute, add the eggs and vanilla, then add the dry ingredients and blend for about 1 minutes. Add the milk and blend well. Scoop out 1 cup of this batter and whisk into the chocolate batter, then spread the rest of this yellow batter into the loaf pan. Now plop the chocolate batter on top. Using a butter knife inserted into the batter, swirl the knife around.

Place in the oven for 30 minutes; reduce temp to 325 and bake 30-40 minutes more, or until a knife inserted near the middle comes out with a few crumbs – keep an eye on it. Cool for 10 minutes, then loosen the edges and unmold it onto a plate.

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Cheesecake

May 15, 2013 By Leave a Comment

Cheesecake is so easy to make and this is a basic, plain cheesecake that doesn’t have a crust because they become moist the next day. Also, it needs at least a 12 hour fridge set so plan on making this a day in advance; it’s well worth the wait. Sprinkling the graham cracker crumbs on top of each individual piece is a crust alternative.

Preheat your oven to 350 degrees and lightly grease a springform pan. Wrap the springform pan in a double layer of heavy duty aluminum foil – you will be baking the cake in a water bath (no cracks) and this will prevent spillages. Place the wrapped springform pan inside a larger pan with high sides (such as a roasting pan).

Take the cream cheese, eggs & sour cream out of the fridge and place them on the counter while the oven preheats. This will take at least 30 minutes.

2 8 oz. pkgs. Philadelphia Brand Cream Cheese (NOT lite, NOT low fat)
1 cup white sugar
1 Tbsp. cornstarch
3 large eggs
3 Tbsp. lemon juice (fresh is best)
1 1/2 tsp. pure vanilla extract (not imitation, please)
1/2 tsp. kosher salt
3 cups sour cream

In a large mixing bowl (a heavy duty mixer works well here) beat the cream cheese and sugar until they are very smooth – this takes about 2-3 minutes. Beat in the cornstarch, then add the eggs 1 at a time and beat for the slow count of 10 after each one – scraping down the mixing bowl as needed. Now add the lemon juice, vanilla and salt and beat these just until they are incorporated. Beat in the sour cream just until it is blended. Don’t over beat – this will create air bubbles.
Pour the batter into the pan. Slowly and gently fill the larger pan with hot water until it comes about halfway up the sides of the springform pan. Place the whole thing into the oven and bake for 45 minutes. DO NOT OPEN THE OVEN. After 45 minutes, turn off the oven and let the cake sit in the closed oven for 1 hour.

Remove springform pan to a rack so it can cool – takes about 2-3 hours. Then cover (remove the foil and place springform on a plate, then place another plate on top of the pan; I used to cover with plastic, but moisture droplets formed and plopped on top of the cheesecake, so I improvised) and place in the fridge at least overnight so it can set.

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Taste of Heaven

April 13, 2013 By Leave a Comment

If Heaven were made of chocolate, then you could eat this whenever you wanted. It’s so versatile that it will become your own Taste of Heaven. It’s easy and pleasing for company or outdoor eating.

1 box fudge brownie mix – baked & cooled (or make my brownies)
1 box any flavor prepared and cooled instant pudding mix (or make my microwave pudding)
1 container tub of Cool-Whip (or whip up a batch of fresh from heavy cream)
Heath bar bits, or any choice of toppings, sprinkles, mini-chips, peanuts, etc. you wish

Into a trifle dish or large decorative bowl (preferably clear glass for the visual) break up 1/3 of the brownies, plop on 1/3 of the pudding, plop on 1/3 of the Cool-Whip, then layer these 2 more times, ending with Cool-Whip. Sprinkle on topping choice, refrigerate for just about 10 minutes before you place in decorative serving dishes. Kick off your shoes and enjoy!

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Easy Chocolate Cake

February 12, 2013 By Leave a Comment

img_0249.jpgI do take shortcuts whenever I can, and this cake is one of them. It’s a tweaked cake box mix recipe that’s fast and great tasting. If you don’t care for white chocolate drizzled over top, you can substitute confectioners’ sugar sprinkled on through a sifter. Whatever works for you is what you should do. Of course some ice cream on the side would also work. Hmmm.

1 packaged box cake mix – I used Betty Crocker Super Moist Devil’s Food
1 box (3.9 oz.) Jell-O Instant Chocolate Pudding
4 large eggs
3/4 cup black coffee – (cool to cold, not hot)
1/2 cup vegetable oil
1/2 cup sour cream (Not the lite variety)
1/2 cup white chocolate chips
1 Tbsp. milk

Preheat the oven to 350 degrees and grease a Bundt pan.

Into a large mixer bowl, place everything up to the white chips; with an electric mixer beat at high speed for two full minutes. Pour batter into pan and bake for about 40 minutes – or until a toothpick comes out clean. Place pan on rack to cool for 10 minutes, then invert cake onto cooling rack to cool completely.

Once cooled, combine the white chips and milk in a small bowl; microwave on high for about 1 minute, whisk, and you may need to do this for 25-second intervals one to two more times. Whisk until smooth then drizzle/pour onto cake. Let set 30 minutes.

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Apple Crisp

September 18, 2012 By Leave a Comment

How homespun can you get? This stuff is great all year round.

10 good-sized tart apples – granny smith are best
1 stick butter, softened
1 cup flour
1 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg – optional

Preheat your oven to 350 degrees. Lightly grease a 2 quart casserole and place on top of a cookie sheet (for spillage). Peel and cut the apples into chunks and place into casserole.

In a medium bowl, add butter, flour and sugars. Using your hands, crumble and mix up until crumbly. Plop all over the apples in pan. Sprinkle the cinnamon and nutmeg, if using, on top. Place in oven for about 45 minutes or until bubbly.

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Ice Cream Cookie Shake

August 6, 2012 By Leave a Comment

This makes 2 delicious cookie shakes.

3 cups vanilla ice cream
1 1/2 cups whole milk
7-8 Oreo cookies

Mix the ice cream and milk in your blender on low speed until smooth. If you need to, stir it to incorporate.Break up the cookies over the blender while adding them. Cover and mix on low speed for about 5 – 10 seconds; there should still be little chunks of cookies in there; stir with a long spoon to help combine but still leave some chunks. Pour into glasses and serve.

Note: If you’d prefer to, use any flavor ice cream you want. I chose vanilla for simplicity, but if you like mint, or chocolate – which will make it killer good – use whatever you want. Enjoy your choice!

Filed Under: Beverages, Desserts, Frontpage

Tiramisu

May 24, 2012 By Leave a Comment

Very rich, very good and you don’t need a stove – it doesn’t get much easier than this!

16 oz. sour cream
16 oz. (2 8 oz. blocks) cream cheese
2/3 cup sugar
1/4 cup milk
1/2 tsp. pure vanilla extract
1/2 cup cooled, black coffee
2 Tbsp. chocolate syrup
2 pkgs. (3 oz. each) ladyfingers, split
1-2 Tbsp. sifted unsweetened cocoa powder

Take the sour cream & cream cheese out of the fridge and place on counter to come to room temperature – this takes about 30 minutes. In a large mixing bowl, beat on high with an electric mix the sour cream, cream cheese, sugar, milk and vanilla.  In a separate small bowl, whisk together the coffee & chocolate syrup.

In a 2-quart casserole pan, layer one package of the cookies – cut side up. Brush with half of the coffee/chocolate mixutre, spread half of the cream cheese mixutre then repeat. Sprinkle the cocoa powder over top (through a sifter) cover with plastic wrap and refrigerate overnight or at least 12 hours. This really does need a long fridge set time.

Filed Under: Desserts, Frontpage

Lemon Pie

April 17, 2012 By 1 Comment

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Spring & Summer mean lemon pie! What’s great about this pie is that it’s started on the stove top then placed in the fridge for a few hours. Make it in the morning to enjoy after dinner.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
1 Tbsp. ground cinnamon
1/3 Cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside.

In a medium bowl, combine the crumbs, cinnamon and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Filling:
2 Cans (14-oz each) sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice (fresh is always better, if not strain it first)

In a medium pot, whisk the milk, yolks and lemon juice until smooth. Cook this custard over medium heat until very hot – this take about 8-10 minutes – stirring it occasionally with a wooden spoon. Do not let this boil.

Strain custard filling through a sieve into the pie crust shell. Smooth the top. Place in the refrigerator for 1 hour, then cover with plastic wrap and refrigerate for several hours.

Serve with whipped cream on top (or, use Redi-Whip).

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New York Cheesecake

April 7, 2012 By Leave a Comment

What separates a New York Cheesecake from all others is the simplicity, height, and firmness of the cake.  You definitely need a cheesecake (spring form) pan for this.  It is decadently simple yet delicious.

Crust:
1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. softened butter (NOT melted)

Filling:
1 1/2 cups sugar
1/4 cup flour
Pinch of kosher salt
2 lbs. (4 8oz. blocks) Philadelphia Cream Cheese
6 large eggs
8 oz. sour cream (NOT lite, NOT low-fat)
1 Tbsp. pure vanilla extract

Preheat your oven to 350 degrees and take out all the ingredients and the pan – set on the counter for 30 minutes while the oven preheats.  This will get the cream cheese, butter, and sour cream to room temperature which is needed for cheesecakes.

Now make the crust by combining the crumbs and sugar in a bowl, then kneading in the butter with your fingers until it is well mixed and crumbly.  Press firmly into the bottom only of your spring form pan; set aside.

Now make the filling:  In a large bowl, using an electric mixer, combine the sugar, flour, and salt.  Now add the cream cheese, a block at a time and mix well.  Add eggs one at a time mixing slowly, but well after adding each.  Blend in the sour cream and vanilla then pour into the pan.  Place in oven and bake for 1 hour.  Turn the oven off but keep the cake in the oven with the door ajar for another hour.  Place on cooling rack, cool completely then place in the fridge for several hours or overnight until serving.

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Best Chocolate Birthday Cake

February 20, 2012 By Leave a Comment

This is a true, chocolate birthday cake. Because it needs to be stored in the fridge it’ll taste  just like a Sara Lee chocolate fudge cake.

2 sticks softened butter (not margarine, please!)
1 cup granulated sugar
1 cup firmly packed brown sugar
6 oz. unsweetened chocolate, melted & cooled
2 cups all purpose flour
1 tsp. baking soda
4 eggs
1 cup buttermilk
1 tsp. pure vanilla extract

Preheat your oven to 350 degrees. Take out a 9 x 13 x 2 pan and grease, set aside. Place the butter, eggs, and buttermilk out onto the counter to come to room temperature while your oven preheats. Meanwhile, melt the chocolate and allow to cool completely.

In a large mixing bowl, with a handheld or electric mixer, combine the butter and sugars for 3 minutes; add the eggs and beat well after adding each, add the chocolate and mix well. In a separate bowl, sift/whisk the flour and baking soda then add it to the batter alternately with the buttermilk and vanilla and mix well. Spread into the pan and bake for about 50-60 minutes or until a toothpick comes out with just a few crumbs. Cool completely then frost.

Chocolate Buttercream Frosting
1 stick softened butter (not margarine, please!)
2 tsp. milk
2 oz. unsweetened chocolate, melted & cooled
1 tsp. pure vanilla extract
1 – 1 1/2 cups confectioners’ sugar, sifted

With a handheld or standing mixer, cream the butter for about 3 minutes, add the milk and the chocolate and mix well. Add the vanilla and cream for 3 minutes. Add the sugar (taste for sweetness) mix until desired consistency. Spread on cooled cake.

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