Chelle's blueberry lemon bundt cake

*I made this over the weekend - My substitutions are below. It was REALLY good!!!

Chelle says:" Get out those bundt cake pans ladies this one is REALLY good.

I got a bag of frozen Organic Blueberries from Costso and it had this recipe on the back. Made it today. "

1Tsp Flour tossed with 1 1/2c frozen blueberries

2 1/2c Flour
2c Sugar
1c Butter softened
1c Buttermilk
1Tsp lemon rind
1/4c lemon juice
1/2 tsp baking soda
1/2 tsp salt
4 eggs

combine the sugar and butter and then add flour and the rest of the ingredients from buttermilk down. Beat for 3 minutes scraping down bowl mid way. Stir in blueberries and pour batter into a greased bundt cake pan.

Bake at 325 for 1hr 10min to 1hr 25min until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then turn out of pan. Let cool for 2 hours then drizzle the lemon glaze on top and eat.

Lemon Glaze

1c powdered sugar
1/2 tsp lemon rind
2 Tsp lemon juice

____________________

Julie's substitutions:

I did 1 c whole wheat flour & 1 1/2 cup regular flour
I did 1c. Splenda and 1 c. regular sugar
1 stick butter & 1/2 cup crisco (was out of butter!)
regular milk (no buttermilk on hand!)
I zested a grapefruit instead of a lemon (no lemons!)

It turned out really really good!!

Peppermint Brownies

from Wendielu!

Peppermint Brownies

Preheat oven to 350 degrees, grease 9x9 pan.

Brownies:
2 eggs, beaten
1/2 c. margarine, melted
1 c. sugar
Beat well

2 sq. unsweetened chocolate, melted
1 tsp. peppermint extract
gradually add melted chocolate while mixing, stir well until blended

1/2 c. flour
Mix

Bake for 25 min.

Remove from oven and cool

Peppermint Frosting:
2 tbsp margarine (soft)
2 tbsp cream (I needed a little more)
Blend

1-1/2 c. powdered sugar
1 tsp. peppermint extract
Mix until smooth, add additional cream if necessary.

Top brownies, chill

Glaze:
6 oz. (1/2 pkg) chocolate chips
2 tbsp butter
1 tsp. vanilla
melt & pour over top of frosting on brownies

Let cool

Pineapple Upside Down Cake

PINEAPPLE UPSIDE DOWN CAKE 

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.

 

from cooks.com

http://www.cooks.com/rec/view/0,176,151163-228194,00.html

Monkey Bread

MONKEY BREAD

3 packages of buttermilk biscuit tubes 1 cup sugar (divided) 2 teaspoons cinnamon 1 cup butter 1/2 cup brown sugar Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (don't squish roll pieces when placing them in the Bundt pan). Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan. Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces. Bake at 350°F for 30 minutes. Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread. http://www.cooks.com/rec/view/0,1813,135189-241192,00.html

Or - The hard way (ala Martha Stewart)

Ingredients

• RECIPE
• Work Time: 45 Minutes
• Rising Time: 1 Hour
• Baking Time: 30 Minutes
• Total Time: 2 1/4 Hours
  
  
• FOR THE BREAD
• 1/4 cup warm water
• 3 1/4 cups flour
• 1 large egg
• 1 teaspoon salt
• 1/4 cup granulated sugar, plus pinch for yeast
• 3/4 cup milk, warmed
• 2 tablespoons shortening, plus more for pan and bowl
• 1 package yeast
• FOR THE COATING
• 1 stick butter, melted
• 1/2 cup nuts, chopped
• 2 teaspoons ground cinnamon
• 3/4 cup light-brown sugar
• FOR THE ICING
• 2 cups confectioners' sugar
• 1/4 cup milk
• TOOLS
• Mixing Bowls
• Liquid Measuring cups
• Dry Measuring cups
• Measuring Spoons
• Bundt pan, (10-inch)
• Mixer with dough hook
• Plastic wrap
• Bench Scraper, or butter knives
• *dough can also be kneaded by hand

Directions

1. Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
2. Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease Bundt pan and a medium bowl.
3. Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
4. Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls.
5. Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.
6. Cover with plastic wrap; let rise about 1 hour or until doubled in size.
7. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.
8. Turn bread out of pan; cool 20 minutes on rack or plate.
9. Make icing: In small bowl, stir milk into confectioners' sugar. Drizzle over bread.

From Martha Stewart

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=0b40ab224190f010VgnVCM1000003d370a0aRCRD&autonomy_kw=monkey%20bread&rsc=ns2006_m1

Recipe Cheat Sheet

found this on angrychicken.com

looks like a great thing to keep handy in the kitchen!

Quaker Famous Oatmeal Cookies

From: http://www.quakeroatmeal.com/qo_quakerKitchen/recipes/recipe.cfm?recipeID=461

 

Ingredients

1	cup firmly packed brown sugar
3/4	cup vegetable shortening
1/2	cup granulated sugar
1	egg
1/4	cup water
1	teaspoon vanilla
3	cups Quaker® Oats (quick or old fashioned, uncooked)
1	cup all-purpose flour
1	teaspoon salt (optional)
1/2	teaspoon baking soda

 

Preparation Steps

1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Vanilla Wafers

from: http://allrecipes.com/Recipe/Vanilla-Wafers-I/Detail.aspx

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 1 cup white sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract

DIRECTIONS

1. In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
3. Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
4. Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

 

Kim's "Slap ya Mama" Peach Cobbler

2 cups fresh peaches tossed in a little bit of sugar
1 cup self rising flour
1 cup sugar
1 egg
1 WHOLE stick of butter

Put peaches in the bottom of a 2 qt. casserole dish. In a separate bowl, mix together flour, sugar and egg until crumbly. Put the flour/sugar/egg mixture on top of the peaches and cut the butter into slices and put on top. Bake uncovered at 350 for 45 minutes or until gold and bubbly. Serve with fresh whipped cream or ice cream.

 

FLOURLESS CHOCOLATE CAKE

Thanks to Mary Susan Bradshaw for posting this to her blog! IT IS DELICIOUS!!!

 

 

This recipe comes from page 43 of the October 10, 2006, issue of Quick and Simple magazine:

The Ultimate Flourless Chocolate Cake

• 8 large eggs
• 1 lb. bittersweet or semisweet chocolate, coarsely chopped [I used a bag of bittersweet chips, and finished off with semisweet--it's just what I had last week]
• 1/2 lb. (2 sticks) unsalted butter, cut into 1/2" cubes [I used salted; never intentionally have unsalted]
• 1/4 cup strong brewed coffee (optional)

[You'll need some boiling water, too.]

1. Position a rack in the lower third of the oven and preheat to 325 degrees. Line the bottom of a 9" springform pan with parchment paper and grease the sides of the pan. Wrap the bottom of the assembled pan with heavy-duty foil and set pan in a larger roasting pan.

2. Using a handheld mixer, beat the eggs at high speed for about 5 minutes, until their volume doubles. [I admit, I used my stand mixer. Why is handheld specified??] Melt chocolate and butter with the coffee (if using) in a large bowl in the mocrowave on 50% power for 1 minute. Stir mixture and continue to microwave at 30-second intervals, stirring after each, until chocolate is fully melted.

3. Using a rubber spatula, fold a third of the eggs into the chocolate mixture until just a few streaks are visible. Repeat with half the remaining eggs, then fold in the last of the eggs.

4. Pour batter into springform pan and smooth the surface. Set roasting pan [with sprinform pan in it] in oven and pour enough boiling water into it [the roasting pan] to come halfway up the outside of the springform pan. Bake 20 to 25 minutes, until the cake has risen slightly, the edges are just beginning to set and an instant-read thermometer inserted halfway into the center of the cake reads 140 degrees. [The cake is not going to look done; it will still jiggle a lot, etc., but that's okay, if the above criteria are met.] Remove the springform pan to a wire rack and cool to room temperature. Cover and refrigerate overnight. [This is as far as I went with these instructions, since we had circumstances that didn't mesh with the following ones. The magazine's instructions continue as stated here, but in a moment, I'll tell what I did.] About 30 minutes before serving, remove the springform pan sides, invert cake onto a sheet of waxed paper, take off the parchment liner, and invert the cake again onto a serving platter.

5. Meanwhile, prepare glaze: Cook chocolate [3 oz. semisweet, coarsely chopped], butter [3 tbsp unsalted], corn syrup [1 tbsp of light] and milk [1 tbsp] in a heavy saucepan over low heat, stirring occasionally, until smooth. Pour glaze over cake and serve with whipped cream and fresh raspberries.

Now here's what I did (and didn't do), after chilling overnight:

I didn't use the suggested glaze, since we were taking the cake to church and I wanted it to be easy to serve. The first time we made the cake, the glaze became a hard shell when refrigerated on the cake, and that was messy, difficult to cut, etc. I'd had that wonderful chocolate cake Christy made a few weeks ago, so I called her for the light and fluffy ganache recipe for that cake (much better suited to this than the ganache we usually make, which also becomes hard upon refrigeration). Here's that recipe (as emailed to me by Christy), which makes a lot, but Keith really liked the thick layer of it on top:

Chocolate Ganache

1 (12 oz.) package semisweet chocolate morsels

1-1/2 cups whipping cream

3 Tbsp. butter

1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt.microwave-safe bowl at medium (50% power) 2-1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.

2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.

 

Kim's Over the Top Banana Pudding

 Over the Top Banana Pudding:

1 lg box instant vanilla pudding
1 tub of cool whip
1 can Eagle brand milk
1 8 oz box of cream cheese, softened
6 bananas
1 box of vanilla wafers

Prepare pudding according to pie directions. Set aside. In another bowl, combine eagle brand milk, cream cheese and half of the cool whip. Mix together with pudding. In a glass baking dish, layer banana slices and vanilla wafers on the bottom. Pour pudding mixture on top. Add another layer of bananas and wafers, and top with the rest of the cool whip. Refrigerate until set.

 

Cherry Snowball Cookies

These have become our yearly cookie. Fun for kids to help with!

1 c butter softened
1/2 c confectioners sugar (plus more to roll cookies in)
2 c all purpose flour
1 6 oz jar maraschino cherries (no stems - drained and halved)

In bowl, cream butter & confectioners sugar. Gradually add flour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1 inch apart on ungreased baking sheets. Bake @ 325 for 18 to 20 minutes or until the bottoms are browned. Roll warm cookies in confectioners sugar. Cool on wire racks. Yields 2.5 dozen.

Some kind of crazy fruity cake

3 cups all purpose flour

2 cups sugar

1 tsp salt

1 tsp soda

1 tsp cinnamon

3 eggs, beaten

1 1/2 cups oil

1 1/2 tsp vanilla

 8 oz can crushed pineapple, undrained

1 cup chopped pecans

2 cups smashed bananas

 

Combine dry ingredients in a large mixing bowl.  Add eggs and oil, stirring until dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, nuts and bananas.  Spoon batter into 3 well greased and floured 9 inch cake pans.  Bake at 350 for 25-30 minutes or until cake tests done.  Cool in pans 10 minutes.  Remove from pans and cool completely.

 

2 (8 oz) pkgs cream cheese, softened

1 cup butter, softened

2 (16 oz) powdered sugar

2 tsp vanilla

1 cup pecans

 

Combine cream cheese and butter.  Cream until smooth.  Add powdered sugar, beating until light and fluffy.  Stir in vanilla.  After frosting cake, sprinkle with nuts.

 

Walnuts can be substituted for pecans.

 

Peanut Butter Fudge

1 med jar of Jif Peanut butter
6 cups of Domino sugar
1 stick of butter
1 small jar of marshmellow cream
1 can of evaporated milk

In a large sauce pan melt the stick of butter and then add the sugar and milk. Heat until boiling (heat it up slowly using the medium range) Once this boils begin stirring and don't stop stirring for 10 minutes (don't change temperature). Remove from stove and add peanut butter and m. cream stir thoroughly and pour into a 9x13 pan. Let set, do not refrigerate.

Healthy Peanut Butter Bars

Healthy Peanut Butter Bars

1cup of each of the following 5 ingredients:

old-fashioned rolled oats, crushed walnuts, unsweetened coconut, honey, and peanut butter

1. Mix together and spread to 1/4 inch thickness onto a parchment paper covered cookie sheet.
2. Bake at 325 degrees for approx. 10-15 minutes, just until edges begin to lightly brown.
3. Let cool and cut into bars.

These are a really tasty treat, free from refined sugar! Most kids love them. I like to go ahead and inividually wrap the bars so that they are ready to grab on the go or send in lunch boxes.

Mom's Raspberry Jello Stuff

CLICK HERE for link!

Molten Chocolate Cakes

FROM CHELLE:

I have had this recipe for years just shuffling it from one place to the next never taking the time to make it because I assumed it would take a lot of effort. I couldn't have been more wrong. It was easy and quick to put together. So break out your muffin tins and enjoy some choclate goodness.



Molten Chocolate Cakes

2 Tbsp butter melted
2 Tbsp unsweetened cocoa
¾ cup butter, cut into pieces
12 oz premium semisweet chocolate baking bar, broken into chunks*
½ cup whipping cream
1 ¼ cups egg beaters
¾ cup sugar
2/3 cup all purpose flour
Powdered sugar

1. Brush 16 muffin cups w/ 2 Tbsp melted butter, sprinkle evenly with cocoa, shake out excess. Put in refrigerator to firm butter.
2. Place ¾ cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly wisk in cream; set aside.
3. Combine egg beaters and sugar in a large mixing bowl. Beat at medium speed 5-7 minutes or until slightly thickened; add chocolate mix, and flour, beating until blended. Pour batter into muffin cups, filling to about ¼ inch from tops. Cover and chill at least 1 hour or up to 24 hours.
4. Bake, uncovered @ 450 for 10-11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plate using a spatula. Sprinkle with powdered sugar and icecream. Serve immediately.

*Don’t substitute semisweet chips for the baking bar

NOTE: The recipe uses egg beaters instead of real eggs because the cakes aren’t in the oven long enough for eggs to cook thoroughly.

The World's Best Chocolate Cake

From Deanna:
















Start out with a choc cake mix. I use devils food or dark chocolate - Be sure to buy the kind with pudding in the mix.

Then add:
1 cup sour cream
1 choc pudding mix (not jumbo size)
4 eggs
1/2 cup oil
1/2 cup milk
1 bag of chocolate chips



Mix it all together, put it in a bundt pan, and bake for 1 hour at 350.

It is super easy to make and really great to eat!

Baklava

I thought this would be fun to make because the girls could help. It turned out to be delicious AND fun. I've always heard how difficult it is to make and how long it takes, but I found neither of these to be true.

1 pkg. phyllo sheets (I actually found organic whole wheat)
(follow package directions on thawing)
1 1/2 cups butter - melted
1 1/2 cups sugar
2 cups walnuts or almonds, finely chopped
1 T. lemon juice
1 cup honey (I used agave nectar)
1 cup water
1 tsp. vanilla
1 tsp. cinnamon

------------------------------

In 15 x 10 casserole dish, layer half of phyllo sheets one at a time. After you place each sheet in the dish, brush it liberally with butter. This is the fun part and young ones can do this part easily.

After half of the sheets are placed, mix nuts with 1/2 cup sugar and cinnamon. Spread mixture over phyllo sheets.

Continue layering phyllo sheets as before.

Bake at 350 for approximately 35 minutes or until brown.

While baklava bakes, mix 1 cup sugar, 1 cup water, and lemon juice in saucepan and bring to boil. When sugar is dissolved, remove from heat and add 1 cup honey and vanilla to mixture. Pour over the hot baklava when removed from oven.

Cover baklava and allow it to stand at room temperature for 12+ hours.

Strawberry Cake

Nothing fancy about this cake.

Follow box directions for strawberry cake mix (2 boxes) - Make 4 "small"cakes and layer with cream cheese frosting.

Sliced strawberries as the decorations.

(This was made as a father's day cake - 2 years before my father decided he needed a new family. At least the cake was sweet, even if life sometimes isn't.)

Cranberry Coffee Cake

from the kitchen of Ms. Booty Homemaker

2 C flour
1 t soda
1 t baking powder
1/2 t salt
1 stick butter, soft
1 C sugar
2 eggs, beaten
1 t vanilla extract
1/2 pint sour cream
1 8 oz can whole cranberries
1/2 C nuts (chopped pecans, almonds, or walnuts....)
confectioners sugar

Grease a tube, loaf or bundt pan. Cooking spray works well.

Sift together flour, soda, baking powder and salt. Cream in butter. Add sugar to creamed mixture. Add in eggs, mix. Add vanilla and stir in sour cream. Mix all but cranberries, nuts and confectioners sugar.

Alternate cake batter, cranberries and nuts in baking pan. It'll be pretty and swirly.

Bake at 350 for 55 minutes.

Gettin' Bloggy With It: http://www.msbootyhomemaker.blogspot.com/