AWARD-WINNING OATMEAL CAKE WITH TOPPING VARIATIONS--HEAVY, MOIST, DELECTABLE!

This delectable OATMEAL CAKE, an old family favorite for many years, is one of my all-time favorite cakes!  I just love everything about it--the spiced-just-right flavor, the moist, heavy texture, and, of course, the quick way it whips up, and last, but certainly not least, the wonderful aroma of it baking--I think my favorite smell of any dessert I make!  There are two different toppings to choose from.  One is the delicious vanilla sauce recipe I use for my fresh apple cake and homemade pancake syrup;  the other is a topping you mix together, bring to a boil, then pour on the cake,  (you can also put it under the broiler for a minute or two).   Both are delicious!  It's great warm served with a scoop of vanilla ice cream or a dollop of freshly whipped cream, or, I like to keep it in the refrigerator--it's great chilled as well. 

OATMEAL CAKE

1 1/2 cup boiling water

1/2 cup butter

1 cup oatmeal (I use regular, not quick)

Bring the water to boiling, and pour over the cube of butter and cup of oatmeal in a mixing bowl.  Let sit until butter is completely melted.   

2 eggs

1 cup sugar

1 teaspoon soda

1/2 teaspoon salt

1 1/2 cup flour

1 cup brown sugar, packed

1 teaspoon cinnamon

1 teaspoon vanilla

Beat eggs.  Add to butter/oatmeal mixture.  Add dry ingredients and mix together until blended.  Bake at 350 degrees about 30-35 minutes, or until a toothpick comes out clean. 

COCONUT/BROWN SUGAR/NUT TOPPING

1/4 cup butter

1 cup coconut

1 cup brown sugar

1/4 cup cream

1 to 1 1/2 cup chopped walnuts

Mix ingredients together.  Bring to boil, then pour on warm cake.  OR Mix together until butter melts and ingredients are blended, then pour on cake and put about 2" under broiler for 1 to 1 1/2 minutes, or until lightly browned. 

VANILLA CREAM SAUCE

1 cup sugar

1/2 cup evaporated milk

1/3 cup butter

2 Tablespoons flour

1 Tablespoon vanilla

Mix all ingredients together in sauce pan.  Cook on medium heat until mixture thickens.  Serve by spooning on individual pieces of warm cake and a dollop of sweet, whipped cream or a scoop of vanilla ice cream.   Delicious! 

PINEAPPLE SHERBET FRUIT DESSERT

This delicious recipe for PINEAPPLE SHERBET FRUIT DESSERT, is one one of my favorites!  I've made it for over 30 years, and it's one of my favorite desserts.  It's light and refreshing, made with bananas and either frozen raspberries or frozen raspberries.  It's a great spring or summer dessert--low in calores and no fat!  I think you'll really enjoy it!

PINEAPPLE SHERBET FRUIT DESSERT
1/2 gallon pineapple sherbet, softened
2 pkgs. frozen raspberries or strawberries, thawed
4 bananas, sliced in cubes
Soften sherbet just enough so it's easy to stir.  Fold fruit into softened sherbet.  Freeze.   

FROZEN PEACH COCKTAIL - REFRESHING AND TASTY!

This is a great recipe for FROZEN PEACH COCKTAIL.  I like to make it every fall, when the peaches are on.  There are peaches that freeze better than others--I like to use Sun Prince.  If you get yours at a fruit stand, they usually will know which ones freeze well, as opposed to those that can well.  (All peaches are good eating!)  I make a big bowl of the cocktail, then freeze in individual quart freezer bags.  To serve, just take out and let sit for about 1/2 an hour, then scoop out and serve.  Before serving, you can add fresh green grapes and sliced bananas, if desired.  ...So refreshing!  I've given this as a neighborhood gift at Christmas, birthday gifts, or just because I'm thinking of someone.  The frozen fruit cocktail is great to have in the freezer and have for a spur-of-the-moment treat to serve or give away.

FROZEN PEACH COCKTAIL 
10 large fresh peaches, peeled and diced
1 cup orange juice
1 can crushed pineapple, with juice
3 cups sugar
1/3 cup lemon juice
1 bottle maraschino cherries, with juice.
Mix together.  Freeze in Ziploc quart freezer bags.  Can be frozen for up to a year.

MY FAVORITE HOMEMADE BROWNIES WITH COOKED FUGE FROSTING--BY DEMAND

This is my favorite recipe for BROWNIES WITH A COOKOED FUDGE FROSTING .   I got it years ago from a friend, although it's a recipe I'm known for.   I like to add plenty of nuts, and have also added a homemade cooked fudge icing.  Whenever I serve them, they are always a hit and I am always being asked for the recipe.   Be sure not to over cook them, baking just until a toothpick comes out clean--no longer.  And when making the icing, don't over cook, as well--remember that it will set up after the brownies are iced.  And, of course, if you don't like nuts, you don't need to add them. 

MY FAVORITE BROWNIE RECIPE (Susan)

2 cubes butter, room temperature

1/3 cup cocoa

2 cups sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla

1 1/2 cups flour

1 1/2 cups chopped walnuts

Cream sugar and butter.  Add vanilla. Add eggs, one at a time, and mix well.  Add dry ingredients and nuts, if desired.  Stir just until blended.  Bake at 350 degrees  for about 1/2 hour or so, or just until a toothpick comes out clean. Be sure not to over bake them!  Frost with cooked fudge icing.

COOKED FUDGE ICING

Bring to boil

6 Tablespoons milk

1 cube butter

4 Tablespoons cocoa

1 teaspoon vanilla

Add

1 lb powdered sugar. (More or less, depending on the consistency of the icing).  Beat well. 

NOTE:  Don't over cook this or add too much powdered sugar--it will harden up as it cools, so make it thinner than you want it.  This recipe tastes like a good milk chocolate fudge--great! 

SIMPLY SENSATIONAL CARROT CAKE with CREAM CHEESE FROSTING

This recipe, an award winner, was shared by a former chef, about 7 years ago.  It is the best CARROT CAKE ever, I do declare!  He shares some simple garnishing tricks that shows how a simple, yet colorful garnish, along with great taste, can sway judges.  It was his first award-winning entry.  The applesauce keeps it moist, which is important, he says, especially if the cake is sitting out while waiting the judges' arrival.  Absolutely SENSATIONAL!

SIMPLY SENSATIONAL CARROT CAKE (Maynard 'Bo' Carl)

2 cups flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

2 cups sugar

1 1/2 cups vegetable oil

1/4 cup butter, room temperature

4 eggs

2 Tablespoons orange zest

2 teaspoons vanilla extract

1 cup grated carrots

1 cup applesauce

1 cup chopped pecans

1 cup flaked coconut

FROSTING

8-oz pkg cream cheese, room temperature

1/2 cup butter, room temperature

1/4 cup milk

2 Tablespoons orange zest

1 teaspoon vanilla extract

6 cups powdered sugar

1 cup chopped pecans

1/2 cup shredded coconut

GARNISH

4 large strawberries, sliced vertically

4 baby carrots, sliced thin, lengthwise

8 sprigs orange mint

DIRECTIONS FOR CAKE:

• Sift together flour, baking soda, cinnamon, salt, nutmeg and ginger.  Set aside.
• In bowl, cream together sugar, oil and butter until smooth.  Beat in eggs, 1 at a time.  Beat in orange zest and vanilla extract.  Scrape down bowl.  Stir in carrots, applesauce, pecans and coconut.
• Grease and flour a 10-inch tube pan.  Line bottom with parchment.  Pour batter into pan and bake at 350 degrees for 50-60 minutes, until an inserted toothpick comes out clean.  Place pan on a bottle to cool completely, before removing from pan.

TO MAKE FROSTING:

Cream together cream cheese and butter until light and fluffy.  Beat in milk, zest, vanilla and sugar until smooth.  Stir in pecans and coconut. Cut cake in half horizontally.  Frost lower portion, then place top portion atop and frost liberally.

FOR GARNISH:

At 4 corners on top of cake, fan out each strawberry.  Between strawberries, fan out each carrot.  At the base of each fan, place sprig of mint.

AMAZING BEST EVER CHEESECAKES

A friend shared this recipe in a church cookbook our area published about 5 years ago.  I had a favorite cheesecake that we had made for years, but after making hers, it's now become my favorite!  What makes it my favorite isn't just the creamy, moist, smooth cheesecake itself, but the crust--or should I say the lack of crust.  It actually has a tender, light crust.  And the process of getting that crust is what makes it amazing--all you do is add 1/2 cup Bisquick to the mixture, and a wonderful, thin crust makes itself on the bottom of the cheesecake.  I know you'll really love this recipe--as we did!  Umm...good!

AMAZING BEST EVER CHEESECAKE (Marilyn)

2 (8-oz.) pkgs. cream cheese, room temperature

1/2 cup Bisquick

3/4 cup sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon lemon zest

Beat cream cheese until smooth.  Add remaining ingredients, and beat until smooth.  Pour into a greased 9X1 1/4-inch pie plate.  Bake at 350 degrees for 30 minutes.  Cool for 3 hours.

MIX TOGETHER:

1 cup sour cream

2 teaspoons sugar

1 teaspoon vanilla

1 can canned cherry pie filling (or 1 qt pie cherries, thickened and cooled)

Mix together first three ingredients.  Spread over top of cheesecake.  (Or, if you aren't a fan of sour cream, this step can easily be eliminated).  Serve with a generous spoonful of cherry pie filling.  NOTE:  You can also spread the pie filling over the entire cheesecake and keep in the refrigerator until ready to serve.  

I just had to add this alternative recipe, given to me recently by a dear friend.  Her recipe for PHILADELPHIA 3-STEP WHITE CHOCOLATE CHEESECAKE, is a sure winner as well!  The white chocolate adds a rich, creamy smoothness to the cheesecake, and the white chocolate on top makes for a beautiful presentation.  ENJOY!

WHITE CHOCOLATE CHEESECAKE (Shirley)
2 8-oz. pkg cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
4 squares white baking chocolate, chopped and divided
OR
2/3 cup white chocolate chips, divided
1 8 or 9-inch prepared pie crust (graham cracker or chocolate)
Mix softened cream cheese, sugar and vanilla until smooth.  Blend in eggs; Stir in chocolate.  Pour into prepared pie crust.  Sprinkle with the rest of the white chocolate.  (She mentions that the chocolate can be shaved into curls and that they will pretty-much keep their shape during baking).  Bake at 350 degrees for 35 minutes or until set.  Do NOT OVERCOOK!  Cool before eating.  Can be eaten as-is, or topped with your favorite fruit pie fillings--blueberry, raspberry, cherry, peach or strawberry would be especially good!  NOTE:  She also says she has made this and added all the white chocolate in the cheesecake before baking and it was good.

LUSCIOUS CHERRY ALMOND CREAM PIE

This CHERRY ALMOND CREAM PIE will be very familiar to most, with the exception of the almond extract in the filling, which makes it so luscious!  The crust also has slivered almonds rolled into it, making the almond taste come out even more.  It's been a favorite of mine for many years.  Growing up, this is what I always chose for Mother to make as my "birthday cake."   It's very rich, so you only need a sliver of it.  It makes up quick, and, of course, is very easy.  Just thinking about it makes my mouth water.  I hope you try it!

CHERRY ALMOND CREAM PIE

Pastry dough for a 9" pie

1/2 cup slivered almond, chopped

1 can SWEETENED CONDENSED MILK

1 teaspoon vanilla extract

1/2 cup whipping cream, whipped

1/3 cup lemon juice

1/2 teaspoon almond extract

Roll pie crust dough out, adding 1/2 cup chopped slivered almonds. Line a 9" pie plate, prick pie dough crust several times, and bake at 425 degrees for 10 minutes, or until done.  (I always line the BACK of my pie plate with the dough, then, after baking, invert it by placing another 9" pie plate and flipping it.  This makes a nice crust, with no shrinkage).  Cool crust.  Combine sweetened condensed milk, lemon juice, and vanilla extract, stirring until well blended.  Mixture will thicken slightly.  Fold in whipped cream, and blend gently until completely blended.  Turn into cooled pie shell.  Top with canned cherry pie filling.  (If using your own pie cherries, sweeten, and thicken.  Cool. Top pie).  Chill until form, at least 3 hours. Don't have time to make pastry?  You can use a pre-prepared shortbread or graham cracker 9" crust.   NOTE:  This pie would also be great with a blueberry, peach, raspberry, or a glazed fresh strawberry topping. 

FRUIT AND CREAM CHOCOLATE BROWNIE PIZZA

This QUICK and super EASY recipe for a FRUITY, CREAMY, BROWNIE PIZZA is one we developed by adapting our fruit pizza (post of 5/31/10).  We voted on the crust, filling and toppings, coming up with a Valentine's Pizza that the members of our family would enjoy most.  I got out-voted though.  (I thought it would be good, especially for the little ones, with a melted chocolate layer, then topped with broken Oreos, and Valentine's plain M&M's--I may still make one like that--I know it would be colorful and the kids would love it)!  The fun thing about it is that you get to decide what you would put on top.  Just make the base with your favorite brownie mix, or 'from-scratch' brownie recipe, and slide it onto a serving platter when baked and cooled, then top it with your favorites. Another choice we voted on was topping the brownie pizza with a pudding (either chocolate or vanilla), and bananas & raspberries, chopped nuts, and drizzled with hot fudge.  I think that would be good, too.  (Just remember that when you use some fresh fruits, like bananas, you must treat them with lemon juice or pineapple juice to keep them from browning).  Fruit, nuts, marshmallows, crushed candy and cookies are all good choices for a chocolate brownie fruit pizza.   A chocolate chip cookie would also be a good base.

Here's our recipe.

FRUIT & CREAM CHOCOLATE BROWNIE PIZZA

1 Family Size (9X13 pan size) Pillsbury Milk Chocolate brownie mix

1 pkg milk chocolate chips, divided

1 cup whipping cream, whipped

1/3 - 1/2 cup powdered sugar (to taste)

1 teaspoon vanilla extract

1 8-oz. cream cheese, room temperature

Fruit of choice:  strawberries or raspberries our favorite choices

Line a pizza pan with aluminum foil  and spray or grease.  Make brownie according to directions  (high altitude add 1/2 cup flour, and increase water to 1/3 cup).  Add 2/3 pkg milk chocolate chips to batter and stir just until barely blended.  Pour in lined pan. Bake as directed.  Cool.  Carefully transfer to serving platter, using the aluminum foil to lift.  Whip cream.  When soft peaks form, add vanilla and powdered sugar.  Set aside.  In another bowl, beat cream cheese until smooth.  Gently fold in the whipped cream mixture.  Spread on cooled brownie.  At this point, if not serving immediately, brownie with cream topping can be refrigerated, covered.  Prior to serving, melt remaining chocolate chips, as directed on package.  Wash or slice berries, and arrange on top of pizza.  Drizzle with melted chocolate chips.  Serve and ENJOY!   This was sure a hit with the family!  There are endless possibilities to a fruit pizza--use your imagination and ingredients you and your family like most!  (The following three variations are from PAMPERED CHEF and OREOS WITH A TWIST).

   

THE PERFECT CUPCAKE (USING A MIX!)

This recipe for the PERFECT CUPCAKE, comes from http://www.TidyMom.net/.  What makes them so good, is that they taste like homemade, and yet the recipe is so quick and easy if you don't have the time to spend making them 'from scratch.'  She recommends using Duncan Hines boxed cake mixes, and the recipe calls for 3 eggs, melted BUTTER (no substitutes), and water--that's all!  She posted her decadent recipe for a Strawberry-filled and Chocolate Cream Cheese frosted CHOCOLATE FUDGE cupcake, and an absolutely delicious recipe for a FRENCH VANILLA cupcake with  a Raspberry filling and a Butter Cream frosting.  They are unbelievably good, and I know that you will LOVE either!  They would make the perfect treat for your family or friends for Valentine's Day!  They look AND taste like a dream!--Yum!  Thanks, TidyMom!  I highly recommend her site for great ideas, contests and recipes! 

CHOCOLATE FUDGE CUPCAKES

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix

3 large eggs

1/2 cup melted butter (no substitutes)

1 cup water

Preheat oven to 350 degrees.  Mix on low until blended, then mix on high for 2 minutes.  Pour into paper lined cupcake pans.  Bake for 20 minutes.

STRAWBERRY WHIPPED CREAM FILLING

1 cup heavy whipping cream

1/3 cup sugar

1 teaspoon vanilla

5-6 Tablespoons chopped/processed strawberries

Chop strawberries in blender (she uses her Magic Bullet) just until they look thick and 'liquidy.'  She used really large strawberries and it took 4 big ones to make 5-6 Tablespoons.  Beat whipping cream and vanilla until it starts to thicken.  Mix in sugar.  Fold in strawberries.  Set aside.  (She mentions that "this stuff is DELICIOUS"--and so she advises NOT to taste any until AFTER you've finished your cupcakes...otherwise you may not have any left for the cupcakes!

CHOCOLATE CREAM CHEESE FROSTING (from Glorious Treats)

1/2 cup butter, room temperature

8 oz. cream cheese, room temperature

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa

4 cups powdered sugar

1-4 Tablespoons heavy whipping cream

Place butter in a large mixing bowl and blend slightly.  Add cream cheese and blend until combined, about 30 seconds.  Add the cocoa powder (before adding the sugar, so it gets fully incorporated into the butter and cream cheese).  Add vanilla extract and powdered sugar and blend on low speed until combined.  Increase to medium speed and beat until it begins to get fluffy.  Slowly add the heavy cream, a little bit at a time until desired consistency.  (Don't add too much if you want the frosting to stay in place when piped on cupcakes).  Beat until fluffy, about 1 minute.  Use at once or keep refrigerated.  (This frosting keeps well in the refrigerator for several days.  Just re-beat it for best texture).

DIRECTIONS FOR FILLING AND FROSTING CUPCAKES:

1.  Bake cupcakes and cool completely

2.  Cut out a small section in the center of the cupcake.  Keep cut-out sections

3.  Add strawberry whipped cream to the hole

4.  Replace the tops (just do the best you can - or, you can even leave them off)

5.  Pipe chocolate frosting on top of the cupcakes with 1M tip

NOTE:  She also did some cupcakes in the reverse--Filled with the Chocolate Cream Cheese Frosting and topped with the Strawberry Whipped Cream. 

FRENCH VANILLA CUPCAKES

1 box Duncan Hines Moist Deluxe French Vanilla (her very favorite vanilla cake mix)

3 large eggs

1/2 cup butter, melted (no substitutes!)

1 cup water

Melt the butter in the microwave.  Add cake mix, eggs and water to the butter in large bowl.  Mix on low for 1 minute, then on high for 1 minute.  Fill the cupcake papers (TIP:  use an ice cream scoop!  One scoop is just the right amount per cupcake).  Bake in preheated oven at 350 degrees for 20 minutes.  Cool completely.

RASPBERRY FILLING

2 full cups frozen, unsweetened raspberries, thawed with 1/4 cup sugar

1/3 cup sugar

1 1/4 cups water (or juice from frozen raspberries with enough water to make 1 1/4 cup)

6 Tablespoons flour (or 3 Tablespoons cornstarch)

1 teaspoon lemon juice

In medium saucepan, combine water (or water/raspberry juice mixture), sugar, flour, and lemon juice and mix well.  Heat and stir until mixture boils and thickens.  Cool completely.  Stir in thawed raspberries.  Yield:  Approximately 2 cups of filling.

BUTTER CREAM FROSTING  (recipe from Saucy)

1 cup butter (NO substitutes!), room temperature

1 cup vegetable shortening

pinch of salt

1/4 teaspoon vanilla extract

4 cups powdered sugar

1/4 - 1/3 cup heavy whipping cream

paste food coloring

Thoroughly cream butter and shortening.  Beat in the vanilla.  Add sugar, one cup at a time, until well blended.  (Mixture will be very thick and gooey).  When the sugar is completely beaten in and the sides of the bowl are scraped down, carefully and slowly, stream in the whipping cream, beating at the highest speed until super fluffy, about 1 minute. (When you stick the back of a spoon into the buttercream and pull some out and it sticks to the spoon in little peaks, you'll know it's done and you should stop adding the cream). If you want to add color to your frosting, use gel paste food coloring--it's more vibrant.  

FILLING YOUR CUPCAKES: 

1.  Bake cupcakes and cool completely

2.  Cut out small cone-shaped section in the center of the cupcake

3.  Add raspberry filling to the hole

4.  Replace tops--just do the best you can--they don't have to be perfect she says

5.  Add frosting to a pastry bag and frost with your favorite tip, and sprinkle with colored sprinkles
NOTE:  She says if you don't have a Duncan Hines mix, Betty Crocker is also good

AMAZING QUICK HOMEMADE SHERBET

This recipe for HOMEMADE SHERBET was given to me many years ago. It is an easy answer to a quick, family-friendly, inexpensive homemade sherbet.  It only has three ingredients--and it is only limited by the flavors available by the Kool-Aid that gives it it's flavor!  We especially like the lime, cherry, raspberry and grape.  Cherry and raspberry would be great to use for the month of February--with a fun decorated sugar cookie--a great family night activity!  It freezes up quick, and is surprisingly good!   NOTE:  Use different flavors of Kool Aid for special times during the year.

AMAZING HOMEMADE SHERBET 

2 quarts whole milk

1 1/2 - 1 3/4 cups sugar, to taste

1 pkg any flavor Kool-Aid

Mix all ingredients together and freeze in an ice cream freezer according to directions on freezer. 

TANTALIZING TARTS - STARTING OFF A MONTH OF FEBRUARY BLISS!

I'm devoting the month of FEBRUARY to tried-and-true favorite recipes of mine that could be used for a special meal, fun treats for the family to make together, or simple recipes that can be made and shared with your favorite "Valentine's." 

This simple pastry recipe for TARTS is an old favorite of mine.  The dough works up quickly.  It can be stored for up to two weeks in the refrigerator (let sit at room temperature for an hour before molding); they can be baked, then stored in a cool place for up to a month, or they also freeze well.  Fill with your choice of homemade or boxed pudding and pie fillings, or fresh fruit or canned pie fillings.  A dollop of whipped cream, or set under the broiler for a few minutes with meringue on top makes them extra special.  My favorites are banana cream, lemon meringue, chocolate, fresh peach and strawberry, and cherry, which all taste like little miniature pies.  We made and served the banana cream, chocolate cream and fresh peach at my daughter's wedding reception; they were certainly a big hit!  And, the shells were made far in advance, with no taste deterioration at all.   I also like vanilla pudding with fresh fruit.  The pictures show just a few of the things you can do with strawberries and other assorted fruits! 

TARTS

1 lb. Blue Bonnet Margarine, melted

1 1/2 cups sugar

4 eggs, beaten

5 1/2 cups sugar

Cream sugar and margarine.  Add beaten eggs, and mix well.  Add flour, a cup at a time, and blend until you have a soft dough.  Press into tart shells.  Bake at 350 degrees for 10-12 minutes, placing as many as you can on a big baking sheet.  Cool and pop out of shells.  Fill with desired puddings, creams or fruit fillings.  Top with whipped cream, meringue (place under the broiler until lightly browned), or fruit.  Store any leftovers in the refrigerator. 

EASY VANILLA FILLING FOR TARTS

2 3-oz. pkgs instant vanilla pudding

1 8-oz. cool whip

2 1/2 cups milk

1 teaspoon vanilla

Mix the milk with the pudding mixes.  Add vanilla.  Fold in cool whip.

WARM WINTER LEMON CAKE- PERFECT FOR A COLD EVENING

This luscious warm winter lemon cake is just the perfect treat or simple dessert for a chilly winter night.  If you are a lemon-lover, like I am, try adding a little lemon zest and a couple tablespoons of freshly squeezed lemon juice to the pudding mix--you'll love it!  I like to serve it warm, spooned into individual serving dishes, with a dollop of whipped cream on top.  Store any leftovers in the refrigerator--it's also great chilled! 

WARM WINTER LEMON CAKE

1 pkg. yellow cake mix (2-layer size)

2 cups cold milk

1 1/4 cups water

2 pkg. (4 oz) Jell-O Lemon Flavor Instant Pudding & Pie Filling

1/3 cup granulated sugar

2 Tablespoons powdered sugar

Whipped cream (optional)

Preheat oven to 350 degrees.  Prepare cake matter as directed on package.  Pour into greased 13X9-inch baking dish.  Set aside.

PUDDING LAYER:  Pour milk and water into large bowl.  Add dry pudding mixes and granulated sugar.  Beat with wire whisk 2 minutes, or until well blended.  Pour over batter in baking dish.  Place baking dish on baking sheet to catch any sauce that may bubble over the sides of the dish as it bakes.  Bake 55 minutes to an hour, or until a wooden toothpick inserted in the center comes out clean.  Cool 20 minutes (Sauce will thicken slightly as it cools).  Dust with powdered sugar.  Spoon into individual dessert dishes and serve warm, with a dollop of whipped cream on top.  Store leftovers in the refrigerator. 

CAKE ROLLS - YOU DON'T NEED TO BE AFRAID OF THEM!

I went to a workshop several years ago where they featured CAKE ROLLS AND YULE LOGS.  I had never made one before.  I'll admit, I was a little scared to make a cake roll.  I didn't really believe that you could roll a sponge cake in a tea towel, unroll it, fill it, then re roll it and have it turn out without breakage.  But, I found out it's easy--and it really works!   The cake rolls are not only good to eat, but, the presentations are very pretty on a paper lace doily on your special platters.  I like to make them for luncheons, or showers, served with a fresh fruit kabob and a homemade buttermint.  Posted here are the basic recipes for the sponge cake, and variations for fillings. We especially like the German Chocolate Cake Roll and the Pumpkin Cake Roll.  There is also a recipe for a MAIN DISH sponge, to fill with chicken salad and frosted with cream cheese.  Extraordinarily GOOD--and you'll be surprised at how easy they are to make.  If you want something extra special, these rolls will certainly fit the bill! 

GERMAN CHOCOLATE CAKE ROLL

FILLING: 1/4 cup melted butter

               1 cup chopped pecans

               1 1/3 cups flaked, sweetened coconut

               1 can SWEETENED condensed milk

Pour in order given into a greased, then a greased, foil-lined (or greased, waxed paper lined) 10 x15 x1-inch jelly roll pan

CAKE:     3 eggs, beat fluffy

               1/3 cup cocoa

               1/4 teaspoon salt 

               1/3 cup water

               1 cup sugar (beat in 1/4 cup at a time, beating after each addition)

               1 teaspoon vanilla

               3/4 cup flour

               1/4 teaspoon soda

Mix together well.  Pour over filling in foil-lined pan.  (Make sure foil comes up an inch or more).  Bake in preheated oven at 375 degrees for 15 minutes, or until done.  When done, invert cake onto towel dusted with sifted powdered sugar, and while still warm, roll up in jelly roll fashion.  DO NOT ROLL TOWEL UP IN THIS CAKE ROLL.  Leave cake roll with towel wrapped AROUND it until cool. Carefully move roll, loose edge down, to a paper doily-lined oblong platter. Top each piece with whipped cream or serve with ice cream.  Very pretty!  This cake can be refrigerated or frozen. 

PUMPKIN CAKE ROLL

CAKE:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

FILLING:

1 cup powdered sugar

6 oz. cream cheese, softened

4 Tablespoons butter, softened

1/2 teaspoon vanilla

Beat eggs on high speed for 5 minutes.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Add dry ingredients except nuts and stir together.  Spread in a greased and floured 15x10x1-inch pan.  Sprinkle with chopped nuts.  Bake at 375 for 15 minutes.  Turn out onto tea towel dusted with sifted powdered sugar.  Starting at narrow end, roll towel and cake together.  Cool.  Unroll.  For filling, combine and beat the ingredients together.  Spread over cake.  Re roll and chill.  This is so good and festive in the fall months.

DESSERT SPONGE CAKE RECIPE

1 cup cake flour

1 teaspoon baking powder

3/4 cup sugar

4 egg whites, whipped stiff with 1/2 teaspoon salt and 1/2 teaspoon cream of tartar

4 egg yolks, beat with 1/4 cup sugar and 1/2 cup milk

Sift dry ingredients together.  Stir in egg yolk mixture, then fold in egg white mixture.  Bake in a 10x15x1-inch sheet pan at 350 degrees for 15 minutes.  NOTE:  For CHOCOLATE YULE LOG add 2-3 Tablespoons cocoa powder to flour in dessert sponge cake recipe.

BASIC SWEET CREAM CHEESE FILLING

1 8-oz. cream cheese, softened

1 cup powdered sugar

1 1/2 cups cool whip, whipped cream, or related product

Softened cream cheese. Whip in powdered sugar.  Fold in whipped cream or cool whip.

POSSIBLE ADDITIONS TO BASIC SWEET FILLING:

1/3 cup crushed pink peppermint candy OR

1/3 cup powdered cocoa OR

1/2 cup crushed peanut brittle or toffee OR

1/2 cup coconut OR

1/2 teaspoon almond extract OR

1 1/2 - 2 Tablespoons grated orange or lemon peel OR

1/3 cup jam folded in OR

Any desired food coloring

OTHER IDEAS FOR FILLINGS MIGHT BE:

2 cups whipped cream OR

2 cups fresh or canned pie filling OR

3/4 - 1 cup jam or jelly OR

1 1/2 - 2 cups custard or pudding OR

1 qt. desired ice cream, softened and spread on the cake

ROCKY ROAD YULE LOG CAKE ROLL

Make basic sweet sponge cake recipe and bake as directed.

FILLING: 

1 pkg instant chocolate pudding minus 1/2 cup milk called for

1 cup dairy whipped cream or whipped topping

1 cup miniature marshmallows

2/3 cup chopped nuts

Make pudding and let stand 5 minutes.  Fold in remaining ingredients.  Spread on cake roll, then roll up.  Refrigerate for 2 or more hours before serving, or can be served frozen.  Before serving, dust with sifted powdered sugar and/or drizzle a chocolate glaze over it.

PEANUT BUTTER YULE LOG CAKE ROLL

To the Basic Sweet Sponge Cake recipe add:  2-3 Tablespoons cocoa powder.  Sift into the flour.  Once cake is baked, rolled and cooled, unroll, and fill.  Drizzle with peanut butter glaze.  Refrigerate at least 2 hours before serving.

FILLING:

1/2 cup peanut butter - melted over low heat

1 recipe of Basic cream cheese filling

1/2 cup chopped salted peanuts

Spread peanut butter over chocolate cake.  Let cool a couple of minutes before spreading Cream cheese filling on next.  Sprinkle with chopped nuts and roll back into cake roll.  Drizzle Chocolate Peanut Butter Glaze over cake.  Refrigerate 2 or more hours before serving. 

CHOCOLATE PEANUT BUTTER GLAZE:

2 Tablespoons butter

3 Tablespoons peanut butter

1 1/2 - 2 cups powdered sugar

Hot water

Melt butter and peanut butter in saucepan.  Add to powdered sugar with enough hot water to make it a thick drizzling consistency.

ANGEL FOOD CAKE ICE CREAM ROLL
1 angel food cake mix (brand of your choice)
1/2 gallon ice cream (cherry nut or strawberry suggested)
Set out the ice cream from the freezer.  Mix the angel food cake according to the directions on the package.  Spread the mix evenly into 2 jelly roll 10x15x1 pans, that have been prepard with greased waxed paper-lined sheets, with the wxed paper coming above the sides.  Bake in a preheated 350 degree oven, baking one pan at a time, only until light brown (do not over bake).  While cake is baking, prepare some aluminum foil about 24 inches long.  Dust with sifted powdered sugar, in a light layer, over entire sheet of foil.  When cake is done, remove from oven.  Loosen sides of cake from pan, while hot, invert cake to the powdered sugar prepared foil.  While cake is still hot, spread 1/2 the ice cream over the cake, covering all areas of the cake.  Roll up cake, jelly roll style.  Cover the jelly roll tightly with aluminum foil.  Freeze until ready to serve, then repeat and bake the other cake following the same instructions.  Freeze.  When ready to serve, slice in1 1/2-inch slices.  Decorate top with dollop of whipped cream, or drizzle with chocolate sauce, or sprinkle with nuts, if desired.  This is a fun February dessert, or great for a luncheon or shower.

MAIN COURSE SPONGE ROLLS

SPONGE CAKE:

1 cup cake flour

1 teaspoon baking powder

1 teaspoon dill weed

5 egg whites, whipped stiff with 1/2 teaspoon salt and 1/2 teaspoon cream of tartar

5 egg yolks, beat with 2/3 cup milk, 2-3 Tablespoons oil, and, if desired 1 Tablespoon sugar

Sift first three ingredients together.  Stir in egg yolk mixture, then fold in egg white mixture.  Bake in 10x15x1-inch sheet pan at 350 degrees for 15 minutes.

CHICKEN FILLING FOR MAIN COURSE CAKE ROLL

1 1/2 cup finely chopped chicken or turkey

4 eggs, boiled and mashed

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/3 cup chopped nuts--walnuts or sunflower seeds

1/3 cup mayonnaise or salad dressing

1 teaspoon mustard

2 Tablespoons fresh, minced onion

salt and pepper to taste

Hard boil the eggs. Finely chop chicken or turkey.  Chop celery, pepper, and nuts.  Mix all ingredients together well.  Spread on cake roll, then roll.  Spread with cream cheese frosting and sprinkle with additional chopped nuts or decorate if desired.

CREAM CHEESE FROSTING:

1 8-oz pkg cream cheese

1/2 teaspoon cream of tartar

2 - 3 Tablespoons milk

Soften cream cheese.  Whip, adding cream of tartar and milk.  Whip again.  Spread on cooled cake roll then sprinkle with additional chopped nuts. This is great for luncheons or showers, with some fresh fruit and a homemade chocolate truffle.

              

TERRY'S INFAMOUS "CHRISTMAS CAKE"

Every year, Terry makes his annual Christmas Cake.  He has been making it since before we were even married--he said he guessed about 40 years!  It's an old family recipe, from his Grandmother Ahrens--and it was probably her mother's.  It just wouldn't be Christmas without him stirring and baking away in the kitchen a few days before Christmas.  I will say that the cake is especially good--but awfully rich!  It is full of nuts, dates and raisins.  He uses a quart of our homemade chunky applesauce, which makes it so good!   It's heavy and moist, and it has a cooked caramel frosting.  I can eat a little piece, but it is also a tradition that Terry eats most of the cake himself!  It's too full of nuts for the kids to eat.  He does divide the batter, though, and makes his brother a small cake--that's a tradition, too.    Here is his recipe for this rich, sweet, nut-and fruit-filled cake with cooked caramel icing.  (I have the adjustments he has made in the recipe underlined).

TERRY'S CHRISTMAS CAKE

1/2 Cup butter

2 Cups sugar

2 eggs, beaten

1 quart applesauce

3 Cups chopped dates

2 Cups cooked raisins

1 Cup pineapple tidbits OR crushed pineapple, drained

1/2 Cup cooked raisin juice OR milk

1 teaspoon soda

2 teaspoon baking powder

4 Cups flour

1 teaspoon lemon flavoring

1/2-1 teaspoon nutmeg

1/2-1 teaspoon cinnamon

1/2 teaspoon cloves

3 Cups Walnuts and Pecans

Cream sugar and butter.  Add eggs and blend well.  Add applesauce, raisins, dates, pineapple tidbits, and raisin juice or milk.  Add soda, baking powder, spices and lemon flavor.  Stir well.  Stir in flour, 1 Cup at a time, stirring well after each addition.  Bake in a slow oven (300 degrees), for about an hour, or until toothpick comes out clean.  Cool, then frost with caramel frosting. 

COOKED CARAMEL FROSTING

1 Cup brown sugar, packed

1 Cup white sugar

1 Cup cream

Boil until mixture forms a soft ball in ice water.  Pour over cake.  Keep cake wrapped with foil to keep the cake moist.  The cake is rich, small pieces are adequate.  Nice with vanilla ice cream!

HOT FUDGE SAUCE--THE BEST EVER--BY POPULAR DEMAND

This recipe for HOT FUDGE SAUCE is the best I've ever tasted.  It is quick to make, and keeps for several months stored in the refrigerator.  It is delicious on ice cream, the Elcaire Torte that I posted in one of my earliest posts, and I use it for our traditional Christmas Eve Dessert:  A homemade brownie, with a scoop of Peppermint ice cream, and then the hot fudge sauce poured over the ice cream, with a little candy cane poked in on top.  I can guarantee you won't find a better one!

PERFECT HOT FUDGE SAUCE

Mix together:  4 Tablespoon cocoa

                     2 Cups sugar

                     4 Tablespoons flour

Add:              1 can EVAPORATED milk

                     1 square butter, belted

                     1 teaspoon vanilla

Bring all ingredients together in a saucepan.  Bring to a boil.  Boil and stir 4 minutes.  Pour into quart jar.  Cap.  Keep stored in refrigerator up to 3 months.  When ready to use and if you desire it warm, place in microwave for a minute.  Stir.  If you want it warmer or thinner, microwave a little longer, but don't over heat.  This makes almost a quart of hot fudge sauce.

FRESH APPLE CAKE WITH VANILLA SAUCE--THE BEST EVER!

I tasted this heavy, moist, tasty cake with it's smooth vanilla sauce about 10 years ago.  It was love at first bite and I knew I needed the recipe.  The rest is history--it's been a family favorite ever since.  We have two apple trees--a yellow delicious and a red delicious, and this cake is an easy way to use up some of the apples.  The batter is thick, and I always make 1/2 of the cake with coarsely chopped walnuts, and the other half without, to please everyone in the family.  But the thing that really makes this cake is the scrumptious warm vanilla sauce that you top each slice with, along with a dollop of whipped cream.  It's the perfect dessert for this time of year, and just the aroma of it baking is a true joy to the senses.

FRESH APPLE CAKE WITH VANILLA SAUCE

1/2 Cup butter, softened

2 Cups sugar

2 eggs

2 Cups flour

2 teaspoons soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

4 Cups grated fresh apples

1 Cup coarsely chopped nuts (opt).

Cream butter and sugar.  Add eggs and blend well.  Add flour, soda, salt, nutmeg and cinnamon to the mixture and stir until well blended.  Add 4 Cups of grated apples, and chopped nuts, if desired.  Grease or spray a 9x13" cake pan and bake at 375 for 45-50 minutes, or until a toothpick comes out clean.   Serve with warm Vanilla Sauce and a dollop of whipped cream.  (Your whipped cream will mostly likely run a little because of the warm sauce).   I like to store any leftovers in the refrigerator to keep it moist.  This cake Freezes well.

VANILLA SAUCE

1 Cup sugar

1/2 Cup evaporated milk

1/3 Cup butter

2 Tablespoons flour

1 Tablespoon vanilla

Combine ingredients in small saucepan and cook over medium heat until the mixture thickens. Spoon onto servings of apple cake while warm.  Store extra in refrigerator and reheat when serving again.

THE BEST NO-FAIL PIE CRUST EVER

The foundation of a good pie is its crust.  I've been using a recipe that's been in our family for probably a hundred years.  It's flaky, light, and tender, and, unlike some pastry doughs, doesn't become tough from over-working it.  It's not for those watching their fat intake--it uses lard.  But, if you only make pies two or three times a year, and keep your portions under control, I think if you're going to have pie, you might as well have the best!  The pastry freezes well if you want to make pie shells ahead of time, then bake; or it keeps fresh for days if you bake the shells ahead of time then fill them with your cream fillings later. If you're not ready to use all of the dough, it can also be kept in the refrigerator for up to 3 weeks.

BEST PASTRY FOR PIE CRUSTS

3 Cups flour

1 1/2 teaspoon salt

1/8 teaspoon soda

1 Cup Lard

1 Tablespoon shortening

1 egg

2 Tablespoons fresh lemon juice

Enough ICE WATER to make 1/2 Cup liquid

Mix together all dry ingredients.  Using a pastry blender, mix the lard and the 1 Tablespoon shortening until it's like meal.  (The reason you add 1 Tablespoon shortening is because the lard comes in a 2-Cup package.  Just divide the package of lard in half, then add the shortening to make up the difference so you won't be short of lard on your next batch).  In a small cup, beat egg slightly, add the lemon juice, then the ice water, equaling to 1/2 Cup liquid.  Add to the dry meal-like mixture.  Stir with a fork until blended, then mold with hands until dough is formed.  Divide this dough into thirds.  (Note:  I like my crusts thin, and I can get four 9-inch crusts out of this recipe instead of three).  When rolling dough out, I use 2 sheets of parchment, or some waxed paper, sandwiching the dough between the two sheets, and rolling out from the center, continuing until a nice, round, thin pastry circle, big enough for the pie plate is rolled out.  Gently peel the top layer of parchment back, then flip and release the other side of pastry.  Gently fold in half, and place over half of the pie plate, then unfold and cover the other half.  If making a two-crust pie, fill the crust, then follow the same instructions for the top crust in rolling and placing on the top.  Water-moisten between the two crusts, press together,   and trim the edge with the back of a knife.  Seal the edges together by pressing your thumb down, all around the pie.  Sprinkle top with sugar, or a sugar/cinnamon mixture. (I like cinnamon/sugar on apple and peach, just sugar on cherry).  Make slits in the top of the pastry to allow a "vent."  Bake in a hot oven (425 degrees) until done-- the empty shells, only 10-12 minutes.  2-crust fruit-filled pies, 40-50 minutes.  I make a ring from aluminum foil and place it around the crust, so it covers up the edge, to avoid over-browning of the edge of the crust. 

Any leftover dough?  I like to make "pie dough cookies" by rolling out any leftover dough, placing in a pie tin, sprinkling with cinnamon/sugar, and cutting it into wedges, like a pie.  Bake until done.  These are yummy!

DON'T WANT TO USE LARD?  Try this similar recipe--I don't like it as well, but still use it occasionally.

CHERRY HILLS PIE CRUST

2 Cups flour

1/2 teaspoon salt

1 Cup Butter-flavor Crisco

1/2 Cup tap water

Mix dry ingredients with the shortening with hands, until like meal.  Add water.  Mix with hands until blended.  Roll out on a lightly floured surface, to size of pie pan you're using.  Bake 1 crust at 400 for 10-12 minutes.  2 crusts, by filling, then topping with another crust.  Seal edges.  Make slits in top.  Bake at 400 degrees for 45 minutes to an hour.  Make a protective edge for the pie by using aluminum foil around the crust to avoid burning.  This recipe makes 2 crusts.  (NOTE:  Cherry Hills is a popular pie shop in Northern Utah).

Both recipes are good for chicken or turkey pot pies, and are easy to use with lattice tops, as well as fruit, cream, or nut pies.