CAKES, PIES & DESSERTS CAKES Caramel Lovers Fudge Cake You can use any flavor cake mix, chocolate, vanilla, white or yellow. I prefer chocolate. 1-14 oz. Brand caramels (about 30-35 Brachs) 1-14 oz. can eagle brand sweetened condensed milk (not evaporated milk) 1 box cake mix Prepare cake mix as directed on the box In heavy sauce pan, combine caramels, sweetened condensed milk and 1/2 cup shortening. Cook over medium heat stirring constantly until melted and smooth. Grease & flour a 13x9 inch baking pan. Pour 1/2 of the cake mix into the pan. Bake 15 minutes or until center is set. Spoon the caramel mixture evenly over the baked cake. Sprinkle 1 1/2 cups coarsely chopped pecans over the caramel mixture, or you can wait and sprinkle on the top of the remaining cake batter. Pour the remaining cake batter on top of the caramel. Bake for 40 minutes or until the cake is done. If you sprinkled the pecans on top of the caramel, you can ice the cake if desired. If the pecans are on top of cake that is the topping. Serve directly from pan. The cake is too heavy to remove from the pan and it will fall apart. Pineapple-Nut Pound Cake 1/2 cup flaked coconut 1/2 cup chopped nuts 2 Tablespoons butter, melted 1 can (13 1/4 oz.) crushed pineapple 1 pkg. pudding-in the mix, cake mix, orange or lemon flavored 1/4 cup vegetable oil 3 eggs Heat oven to 350 degrees. Grease and flour 12-cup bundt pan. Combine coconut, nuts and butter; sprinkle in pan. Drain pineapple, reserving syrup. Add enough water to syrup to measure 1 1/4 cups. Beat cake mix, oil, pineapple liquid and eggs in large mixer bowl on low speed until all ingredients are mixed. Beat 2 more minutes on medium speed. Pour into pan. Spoon pineapple evenly over batter and bake until cake tests done about 45 to 50 minutes. Cool 10 minutes. Invert cake on rack; remove. Cool completely then sprinkle with powdered sugar to serve, if desired. Hot Fudge Sundae Cake 3/4 cup all-purpose flour 2/3 cup granulated sugar 1/2 cup cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 3 Tablespoons vegetable oil 1/2 cup chopped nuts 1 cup packed light brown sugar 1/3 cup miniature chocolate chips 1 1/4 cup very hot water Put flour, sugar, 1/4 cup cocoa, baking powder and salt into ungreased 8" square pan. Stir with fork and mix well. Stir in milk and oil until well blended. Add the nuts and stir. Sprinkle brown sugar, remaining 1/4 cup cocoa and the mini chocolate chips over the batter. Pour the hot water evenly over the top. Bake at 350 degrees preheated oven for 30-35 minutes or until surface looks dry like a brownie. Cool about 10 minutes. Spoon into bowls and top with ice cream or cool whip and top with a cherry or strawberry. Hint: If not serving immediately, rewarm for a few seconds in the microwave and then add the toppings. Chocolate and Vanilla Log Cake Absolutely wonderful!! 4 eggs, separated 1/2 cup plus 1/3 cup sugar, divided 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 cup cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/3 cup water Preheat oven to 375 degrees F. Line 15 1/2x10 1/2x1-inch jellyroll pan with foil;generously grease foil. In large mixer bowl, beat egg whites until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. In small mixer bow, beat egg yolks and vanilla extract on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes until mixture is thick and lemon-colored. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold egg yolk mixture into egg whites; spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto clean, lint-free dish towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely. Prepare Cream filling. Unroll cake. Spread with cream filling; reroll cake. Spread buttercream icing or cocoa glaze over top and sides. Cover; refrigerate until just before serving. Vanilla Cream Filling: 2 foil-wrapped bars (4 ounces) NESTLE Premier White Baking Bars, broken up 2 Tablespoons whipping cream>BR> Combine over hot (not boiling) water, white chocolate and 2 Tablespoons cream; stir until baking bars are melted and mixture is smooth. In small mixer bowl, combine melted baking bar mixture and remaining cream; refrigerate until chilled. Beat chilled cream mixture just until soft peaks form. Unroll cooled cake. Spread whipped cream mixture to within 1/2 inch of edges; roll up cake. pip or spread buttercream icing or glaze over cake. Refrigerate until ready to serve. White or Chocolate buttercream icing is in my icing section. Chocolate Cocoa Glaze is also in my icing section Chocolate Glazed Chocolate Roulade Cake: 1/3 cup all-purpose flour 1/4 cup plus 1 TB unsweetend cocoa 6 eggs separated 1/2 cup granulated sugar 2 oz. semi-sweet chocolate, melted and cooled 1 1/2 tsp. vanilla 1/4 tsp salt Confectioners Sugar Filling: 1 cup heavy whipping cream 1 tsp. vanilla 2 pounds confectioners sugar Glaze: 4 oz. semi-sweet chocolate coarsely chopped 1/4 cup heavy cream 2 TB corn syrup 1 tsp. vanilla Preheat oven to 350 degrees. Cake: Line a jellyroll pan with waxed paper and coat with cooking spray. Mix flour with cocoa. Mix on high the egg yolks until foamy. Beat in the granulated sugar until the yolks are thick, about 5 minutes. Stir in chocolate and vanilla. Beat the egg whites and salt at med.-high until soft peaks form. Fold the flour mixture into the yolk mixture. Stir 1/3 egg white mixture into the yolk mixture then fold in the remaining egg whites. Pour the batter into the jellyroll pan and bake 15 minutes. Sprinkle a tea towel with confectioners sugar. Invert the cake onto the towel and peel off the waxed paper. Roll up the cake in the towel and cool on a rack. Filling: Beat all the ingredients until stiff peaks form, refrigerate. Glaze: Put chocolate in bowl. Boil the cream and pour over the chocolate to melt. Stir in syrup and vanilla. Unroll cake, spread with the filling. Reroll the cake and put on a platter. Pour the glaze over and garnish with a dollop of whipping cream on top. Pineapple-Cranberry Cake 1 can (20 oz.) Dole Crushed Pineapple in Juice 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup mayonnaise 3 eggs 4 cups fresh cramberries, chopped 1 cup raisins (optional) 1 cup chopped walnuts 1 tablespoon grated orange peel Preheat oven to 350 degrees. Drain pineapple; reserve 1/2 cup juice. In med. bowl, combine flour, baking soda, spices and salt. In large bowl, beat sugar, mayonnaise, pineapple, eggs and 1/2 cup reserved juice. Gradually add flour mixture, beating until well mixed. Stir in cranberries, raisins (if desired) walnus and orange peel. Pour batter into greased and floured 13x9-inch pan. Bake 50 to 55 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Keep in pan and frost with Pineapple Frosting. Cover; refrigerate cate to set frosting. Store in refrigerator. Pineapple Frosting: In medium bowl, beat 1 package (8 oz.) softened cream cheese and 1/2 cup softened margarine. Beat in 2-3 cups powdered confectioners sugar and 1 teaspoon grated orange peel until light and fluffy. Stir in 1 can (8 oz.) well-drained Dole crushed Pineapple. PIES Super-Flaky Pie Crust 2 cups all-purpose flour 1 cup cake flour 1 teaspoon salt 3/4 cup (1 1/2 sticks) butter, cut into Tablespoon-size pats and frozen 4 oz. (1/2 cup) lard or solid vegetable shortening 1/2 cup ice water 1 Tablespoon lemon juice 1. In a wide shallow, chilled bowl, whisk together the flours and salt. 2. Sprinkle flour on the frozen butter pats and let sit 3 or 4 minutes, then cut them in with a pastry blender or two knives until butter chunks are the size of large peas. 3. Add the lard or shortening and cut that in until it is small pea size, by which time the butter chunks will be a little smaller too. 4. Mix the ice water with the lemon juice. Using a fork, toss the ice-water mixture into the other ingredients to form a dough. Do not overwork; if dough refuses to come together, use a little more water. 5. Knead the dough lightly 3 or 4 times, then divide in half. Pat each half into a disk 5 or 6 inches in diameter. Wrap each piece in plastic wrap and refrigerate overnight. Roll out onto a flour surface when ready to use. Easy Key Lime Pie This is very lo-fat but does not taste like it!! 1/2 cup lime juice (preferably squeezed from fresh key limes) 8 ounces lite or fat free cool whip 1 can fat free sweetened condensed milk lite graham cracker crust Puncture a small hole in about 4 or 5 key limes and microwave. Squeeze cooled limes to measure 1/2 cup. Mix lime juice with sweetened condensed milk. Gently fold in the cool whip. Pour into crust and chill until set. Millenium Pie 2 pkgs. (8 ozs. each) Philadelphia Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 20 caramels 2 tbsp. milk 1/2 cup chopped pecans 1 graham cracker crust (9 inch) Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese batter. Bake at 350 for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Yoder's Peanut Butter Pie I Filling: 1 cup cold milk 1/2 cup cornstarch 1 teaspoon salt 1 teaspoon vanilla 3 egg yolks 3 cups milk 3 Tablespoons butter 2/3 cup sugar Crumb Mixture: 1 cup confectioner's sugar 1/2 cup crunchy peanut butter 1 deep-dish pie shell, baked 2 cups sweetened whipped topping Mix 1 cup milk, cornstarch, salt, vanilla and egg yolks with wire whisk until smooth. Set mixture aside. Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling. Chill. Mix confectioners' sugar and peanut butter until small crumbs form. Place half of crumbs on top of filling, reserving a little for garnish. Decorate with whipped topping; top with reserved crumbs. Serves 6 to 12. Peanut Butter Pie II (Easy) 1 package (3 oz.) cream cheese 1 cup peanut butter 1/2 cup milk 1 cup confectioners' sugar 1 container (8 oz.) whipped topping 1 9-inch graham cracker crust Cream cheese, peanut butter, milk and confectioners' sugar together until smooth. Fold into whipped topping. Spoon into crust; place in freezer. Take out a few minutes before serving. Serves 6 to 8. Dear Abby's Famous Pecan Pie 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, slightly beaten 1/3 cup butter, melted 1/2 teaspoon salt 1 teaspoon vanilla 1 heaping cup pecan halves Preheat oven to 350 degrees The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.) 1. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves. 2. Bake at 350 degrees for 45 to 50 minutes or until center is set. A toothpick inserted in the center will come out clean when the pie is done. Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. DESSERTS 4 Layer Chocolate Dessert Preheat oven to 350 degrees. Use a 7 1/2 x 12 inch dish. First Layer: 1 1/2 cup flour 1/2 cup chopped pecans 1 stick margarine/butter pinch salt Crumble these first 4 ingredients together on the bottom of the baking dish. Bake for 15 minutes. Let cool completely. Second Layer: 8 ounces philadelphia cream cheese 1 cup powdered confectioners sugar 1 cup cool whip Beat together and spread on cooled first layer. Put in the refrigerator to set for about 1/2 hour. Third Layer: 3 cups milk 2 boxes instant chocolate pudding (or any flavor) 1 teaspoon vanilla Beat together and spread over the cream cheese layer. Fourth Layer: Spread remaining cool whip on the third layer and then sprinkle with chopped pecans. Fudgesicles A great treat for the kiddies when they come home from school or after playing out of doors on a hot summer day. 1-3 oz. package Instant Chocolate Pudding 1/8 cup sugar 3 cups milk Mix ingredients well. Pour into individual molds and freeze. Tip: You can use the small (3 0z.) dixie cup. Let mix become close to freezing and insert a popsicle stick in the center. Return to the freezer. Enjoy! Peach Cobbler 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon ground nutmeg 4 cups peeled, sliced fresh peaches or 4 cups frozen peaches thawed and drained 1 teaspoon lemon juice 3 tablespoons shortening 1 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skim milk 1. Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and nutmeg in a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. 2. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. 3. Bake 25-30 minutes or until topping is golden brown. For a sugary coating, baste melted butter on the top and sprinkle with sugar. Serve warm. Serves 6. Calories per serving 250, 3g protein, 45g carbohydrate, 7g fat, omg cholesterol, 290mg sodium. Substitution Tips: If you substitute self-rising flour for all-purpose flour, omit baking powder and salt. Substitute 2 packages (16 ounces each) frozen sliced peaches, thawed and well drained, for the fresh peaches. I thaw them in the microwave. Shopping Tip: About 6 medium peaches yield 4 cups sliced peaches Success Tip: To peel peaches, dip into boiling water 20-30 seconds, then into cold water. The peach skins will loosen and can be pulled off easily with a paring knife. Pumpkin Gooey Butter Cake This recipe is one of many great recipes of Paula Deen. The recipe was in the Naples Daily News of Naples, Florida for Thanksgiving 2006. The headliner was, "Why not try something else for dessert this Thanksgiving?" Cake: 1 (18 1/4-ounce)package yellow cake mix 1 egg 8 Tablespoons butter, melted Filling: 1 (8 ounce) package cream cheese, softened 1 (15 ounce) can pumpkin(100% pumpkin) 3 eggs 1 teasponn vanilla 8 Tablespoons butter, melted 1 (16 ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees. Combine the cake mix, egg and butter and mix well with an electri mixer. Pat the mixture into the bottome of a lightly greased 9 by 13-inch baking pan. To make the filling, beat the cream cheese and pumpkin in a large bowl until smooth. Add the eggs, vanilla and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with whipped cream. <