FRIED APPLES~Mary
3 Tbsp. butter or margarine
4 large apples, cored and sliced
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top.
KALUHA CHOCOLATE TRIFLE~Mary
9" Chocolate Cake
1/2 Cup Kaluha
1 Box Jell-O Brand Chocolate Mousse
1 8 oz. container heavy cream
3 Heath or Skor candy bars, crushed
Take cake from oven and let sit in pan for 5-10 minutes. Take a skewer and punch holes all over the cake.
Brush Kaluha on top until it is completely absorbed. Leave cake in pan and allow to cool a bit. Then cover and refrigerate overnight.
Next day: Prepare the whipped cream sweetened, and prepare the mousse.
Cut cake into cubes and place in a trifle bowl in the following order:
1/2 of the Cake cubes
1/2 of the chocolate mousse
1/2 of the whipped cream
1/2 of the crushed candy bars
REPEAT
Double this recipe for a 9 x 13 inch cake.
Use three packages of the mousse and three heavy creams and more candy bars if you really want to get crazy !
SHORTBREAD COOKIES IN A PAN~MARY
1 (16 oz) jar of your favorite preserves
2 sticks of butter
1 cup of sugar
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
3 cups flour
1 teaspoon baking powder
Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla, lemon, flour, and baking powder. Blend well. Put handful of dough aside in refrigerator for topping. Press the rest of the dough into the ungreased 10x14 rimmed cookie sheet. ( Use a floured fork to press this down easier).
Spread preserves on top with a spatula. Grate the handful of refrigerated dough over the top of the preserves with a medium holed grater ( can crumble it with your fingers). Bake for 30 minutes; cool and cut into squares, diamonds or bars.
MICRO MILK CHOCOLATE FUDGE~Mary
1 pkg Milk chocolate chips; 12 oz
3 T Butter
3/4 c Walnuts; chopped
2 tsp Vanilla
1 cup Sweetened condensed milk
Place chocolate in microsafe dish or measuring cup. Microwave, uncovered, at MEDIUM to MEDIUM HIGH power until chocolate appears soft, approx. 3 minutes. Stir every minute. Do not overheat. (Or chocolate can be melted in top of a double-boiler over very low heat.) Stir until melted. Remove from heat. Stir in condensed milk, butter and vanilla. Blend until butter is mixed with the chocolate. Stir in nuts. Spread mixture into a lightly oiled 8-inch square pan. Cool at room temperature.
EASY MICROWAVE FUDGE~Mary
1 package (6 oz. size) semi-sweet chocolate chips
1 package (6 oz. size) milk chocolate chips
1 can (14 oz. size) sweetened condensed milk
1 1/2 teaspoon vanilla
1 cup chopped pecans, optional
Melt chocolate chips on medium to low power for 45-60 seconds. Stir chips to melt all of them. Add the rest of the ingredients to chocolate; stir until smooth.
Pour into buttered 9-inch pan. Cool.
LEMON CORNMEAL CAKE~Mary
Baking spray (cooking spray with flour)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp each baking soda
1/4 tsp salt
2 sticks (1 cup) UNsalted butter, softened
1 3/4 cups sugar
1 Tbsp grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen
SUGAR GLAZE
1 cup sugar
1/3 cup lemon juice
1. Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.
2. In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.
3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
4. Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.
TIP
Use lime zest and juice for a zesty alternative.
HUMMINGBIRD CAKE~Mary's
This is from a dear friend in Fredonia
3 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice
2 cups mashed bananas (3 to 4 large)
1 cup pecan pieces, finely chopped
Cream Cheese Frosting
2 bricks (8 oz each) Neufchâtel cream cheese
1 stick (1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners’ sugar
2 cups sweetened flaked coconut
TIP:
Layers can be wrapped in plastic wrap and refrigerated or frozen up to a week before serving. Frosting can be prepared and refrigerated up to a week before. Unwrap and let both come to room temperature before assembling and frosting.
1. Adjust racks to divide oven in thirds. Heat oven to 350ºF. you’ll need three 8 x 2-in. cake pans coated with cooking spray. bottoms with wax paper; spray paper.
2. Whisk flour, sugar, baking soda , cinnamon and salt together in a large bowl until well mixed.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.
5. Make frosting:
In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. on low speed, gradually beat in confectioners’ sugar. Beat until fluffy.
6. Assemble:
Place a cake layer on serving platter. spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. sprinkle coconut on top to cover, letting some fall onto sides. refrigerate covered. let stand at room temperature 45 minutes before serving.
PINEAPPLE UPSIDE-DOWN CAKE~Mary
1 (20 oz.) can sliced pineapple in juice
1 pkg. Jello vanilla pudding and pie filling
10 walnut halves or maraschino cherry halves
1/2 c. firmly packed brown sugar
CAKE
1 pkg. yellow cake mix
1 pkg. Jello vanilla instant pudding and pie filling
4 eggs
1 c. water
1/4 c. oil
Drain pineapple, reserving juice. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slices in bottom of 13 x 9 inch pan; place walnut or cherry half in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar. Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Pour over pineapple mixture in pan. Bake at 350 degrees for 55-60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from side of pan. Do not underbake. Cool in pan 5 minutes. Invert onto serving platter and let stand 1 minute; then remove pan. Serve warm.
