appetizer/dip/

spread

side/salad/

vegetable

main course/

breakfast/brunch

dessert/snack

beverage

Parsnip Pie

iluvtink

Parsnip Balls

iluvtink

Root Vegetable Dish

RickinNYC

Cheesy Potatoes

llebrekniT

Confetti Salsa

kadaten

Cranberry Spinach Salad

iluvtink

Strawberry Salad

kadaten

Fruited Slaw

Lewski709

Breakfast Lasagna

llebrekniT

Sleep Late French Toast

iluvtink

Cornish Game Hens

StaceyA

Taco Pie

StaceyA

ohanafamily

My Mom's Incredible Crustless Fudge Brownie Pie

ohanafamily

Carnation Famous Fudge

geffric

Tiny Chocolate Cakes and Fruit Kabobs

geffric

Junior Mint Brownies

geffric

S'More Pie

geffric

Mom's Special Occasion Ice-Cream Cookie Dessert

geffric

Parsnip Pie

iluvtink

1 cup cooked parsnips

1 cup milk

2 eggs

2 Tbsp. butter

1/2 tsp. nutmeg

3/4 cup sugar

1/4 tsp. salt

• Cook parsnips mashed fine and strain.

• While still warm, add the butter and salt.

• Beat the eggs, add sugar and nutmeg.

• Add milk and the parsnip mixture and mix well.

• Line a 9-inch pie pan with pastry and pour in the mixture.

• Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned.

Parsnip Balls

iluvtink

2 tablespoons butter or margarine

1 lb. parsnips, boiled and mashed

1 teaspoon milk

salt and pepper

2 eggs, beaten

1/3 cup breadcrumbs

Oil for deep-frying

• Melt the butter or margarine

• Add the parsnips and milk and season to taste with salt and pepper.

• Stir over a low heat until it begins to bubble, then remove from the heat and beat in 1 egg.

• Allow to cool, then shape into small balls.

• Roll in beaten egg and then in breadcrumbs

• Fry in deep hot oil until golden brown.

My Mom's Incredible Crustless Fudge Brownie Pie

1/3 cup margarine

3 squares unsweetened chocolate

2 cups sugar

4 eggs, well-beaten

1/4 tsp. salt

1 tsp. vanilla

2/3 c. chopped nuts (macadamia, pecans, or walnuts, etc.)
 

Preheat oven to 350 degrees.

• Melt chocolate and butter over low heat, stirring constantly.

• Stir in sugar, then blend in beaten eggs.

• Beat in salt, vanilla, and nuts.

• Pour into WELL-GREASED 9" glass pie plate.

• Bake at 350 for 45 minutes. Nuts will rise to top to form a crust.

• Cool 'til warm before serving.

Note: This has a bad tendency to stick in the pie plate if you don't use a lot of Crisco or butter to grease the plate. It may not serve up as a beautifully formed piece of pie. However, with a dollop of vanilla ice cream melting over the warm fudgy pie, no one will complain if it's a little crumbly.

Root Vegetable Dish

RickinNYC

carrots

potatoes

parsnips (yep, parsnips)

onions

extra virgin olive oil

garlic cloves

rosemary

oregano

tomatoes

bread crumbs

freshly grated parmesan

• Toss carrots, potatoes, parsnips (yep, parsnips) and onions with extra virgin olive oil, garlic gloves and a bit of rosemary and oregano.

• Layer the top with sliced tomatoes and zucchini strips.

• Sprinkle mixture of bread crumbs and freshly grated parmesan.

• Bake and serve. Easy!

2 cups semi-sweet chocolate chips 3 pkg (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk 4 eggs

2 tsps vanilla extract Chocolate Crumb crust

• Heat oven to 300 degrees F.

• In microwave-safe bowl, place chocolate chips.

• Microwave on HIGH 1½ minutes, stir.

  • If necessary, microwave on HIGH an add’l 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

• In large bowl, beat cream cheese until fluffy.

• Gradually beat in sweetened condensed milk until smooth.

• Add melted chips, eggs, and vanilla; mix well.

• Pour into prepared chocolate crumb crust.

• Bake 1 hour and 5 minutes or until center is set (mine took about 1 hour and 30 minutes).

• Remove from oven to wire rack.

• With knife, loosen cake from side of pan.

• Cool completely, remove side of pan.

• Refrigerate several hours before serving.

Chocolate Crumb crust: (I made my crust from Oreo crumbs, sugar, and butter)

• In medium bowl, stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup cocoa, and 1/3 cup melted butter or margarine.

• Press firmly onto bottom of 9” spring form pan.

ohanafamily

1 Mars Bar

1 cup plain flour

1/2 cup corn flour

A pinch of bicarbonate of soda (baking soda to Yanks)

Milk or beer

Oil for deep frying

Time: 10 minutes

Servings: 1

• Chill the chocolate bar by keeping it in the fridge, but don't freeze it.

• Mix the flours and bicarbonate of soda (baking soda) together.

• Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.

• Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.

• Remove wrapper from chilled chocolate bar.

• Coat completely in batter.

• Carefully lower into hot oil and fry until golden brown.

• Serve, with ice cream or french fries, if you're so inclined.

(Of course, if you want to be sophisticated, like the Tag Fairies, you can cut the bar into bite-sized pieces before coating in batter.)

1 (6-ounce) salmon fillet
Salt
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar
 

Cheesy Potatoes

Donald's Breakfastosaurus

Disney's Animal Kingdom

llebrekniT

3 lbs. of shredded potatoes (Hash Browns)
1/4 lb. of sliced onions
1/2 cup of Nacho cheese sauce
pinch of salt and pepper
1/4 lb. of diced ham
pinch of garlic and onion powder
2 Tbsp. Butter
3 oz. shredded cheese (your favorite)
 

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and let cook until a nice golden brown. In a separate container heat the Nacho cheese sauce (microwave). After potatoes are ready, mix together and place in an oven safe container. Top with the shredded cheese. Bake in oven for 15 minutes at 325 degrees.

Breakfast Lasagna
Crystal Palace

Magic Kingdom

llebrekniT

Pastry Cream
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons vanilla extract
6 egg yolks
 

Make Pastry Cream First:
In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

For the custard
2 eggs
1 C. heavy cream
2/3 C. half-and-half
1 T. brandy
1/2 t. nutmeg
2 t. cinnamon
1/2 c. sugar
 

Whisk all ingredients in a bowl until mixed well. Chill until needed.

For the casserole
3 frozen waffles, toasted
3 C. cubed pound cake
2 bananas, sliced
1/2 C. frozen raspberries
1/2 C. frozen blueberries
4 frozen pancakes, heated
1/4 C. brown sugar

For the garnish
1 C. Berries
 

Preheat oven to 350 degrees.
In a buttered 9x9 baking pan, layer ingredients in this order:
the waffles
3/4 C. of pound cake
half of a sliced banana
1/4 C. frozen rasberries
1/4 C. frozen blueberries
1-1/2 C. pound cake
1/2 of a sliced banana
1/4 C. frozen raspberries
1/4 C. frozen blueberries
the pancakes
the remaining pound cake

Press down on the layers to pack firmly. Slowly add the custard mix until the entire lasagna is saturated.
Bake for about 60 minutes.

Top with the pastry cream and a sliced banana. Sprinkle the brown sugar over the top. Place under the broiler until the sugar is just browned, watch carefully, this happens quickly.

Garnish with fresh berries. Serves 4 to 6 people.

Preheat oven to 350.
Mix one cake mix, any flavor (we use one of the chocolate varieties, of course) with 2 eggs, 1/2 cup cooking oil, and 6 oz of chocolate chips (or other mix-in depending on the cake mix).

Drop by teaspoon (or small Pampered Chef melon baller thingie) onto an ungreased cookie sheet and bake about 10 minutes.

They will puff when in oven, then sink and look crinkly on the pan when they come out.

Cool for a couple of minutes and transfer to cookie rack to finish cooling.
 

Carnation Famous Fudge

geffric

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
 

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Sleep Late French Toast

Innisfree Victorian Inn

Cashiers, NC

iluvtink

1 loaf French bread
6 eggs
1.5 cups half and half
1.5 cups milk (I use skim milk for the whole recipe and it's fine, if I don't have fat-free half and half)
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. nutmeg

Pour over bread, cover and refrigerate, and go to bed.

TOPPING
1/2 c. soft butter or margarine
1 c. chopped nuts (optional)
1 c. brown sugar
2 Tbsp. dark brown corn syrup

Spray lasagna pan with oil spray. Cut up French bread into 1" slices and place in dish.

Mix together eggs, half and half, milk, vanilla, cinnamon, nutmeg.  Pour over bread, cover and refrigerate, and go to bed.

The topping can be prepared at night, covered, and set out on counter.  Mix together soft butter or margarine, chopped nuts, brown sugar, dark brown corn syrup.  In the morning, crumble/spread topping on top of french toast, bake at 350 degrees for 40 minutes or until golden brown and puffy.

1 lb farfalle (bow tie pasta) or other pasta
6 oz. goat cheese
a few tomatoes chopped
1/4 cup chopped fresh basil
1 finely chopped jalapeno (if I don't have a jalapeno, I just use some crushed red pepper)
1/4 cup olive oil
salt to taste
 

• Toss the tomatoes with the crumbled up goat cheese basil and pepper and oil in a bowl.

• Cook your pasta, drain and throw it back in the pan.

• Throw in the mixture and stir until the goat cheese melts.

Tiny Chocolate Cakes and Fruit Kabobs

geffric

Estimated Times:
Preparation - 15 min | Cooking - 2 min | Cooling Time - 1 hrs refrigerating | Yields - 8

1 Recipe Kabobs
1 package (12-oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons vegetable shortening
24 bite-size pieces pound cake
24 bite-size pieces fresh fruit or berries, (pineapple, banana, melon, strawberries)
1 Recipe Strawberry Sauce
1 can (10-oz.) frozen strawberries in syrup, thawed
3 tablespoons or more sugar
 

FOR KABOBS:

• LINE a baking sheet with waxed paper.

• MICROWAVE morsels and vegetable shortening in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

• Dip cake pieces into chocolate mixture; shake off excess. Place on prepared baking sheet; drizzle tops with additional chocolate.

• Refrigerate until set. On skewers, alternately thread chocolate coated pieces of cake with pieces of fruit; refrigerate. Serve with Strawberry Sauce.

FOR STRAWBERRY SAUCE:

• PUREE strawberries and sugar in blender until smooth.

Cornish Game Hens

StaceyA

2 (1 1/2 Pound Hens)
Jar of Polaner Apricot All Fruit
Honey
 

• Preheat oven to 350 degrees

• Mix Apricot all fruit and Honey (really as much as you want, I use the entire jelly jar and just mix in as much Honey as I like)

• Baste the Hens with the mixture and bake in a shallow pan for 1 hour and 15 mins....basting often!!

Taco Pie

StaceyA

1 Pound Ground Beef
1 Taco Seasoning Packet
1 package of Flour Tortillas (I buy the one with 8 tortillas)
1 Can Stewed Tomato's
1 Bag of Shredded Cheese (I buy an 8 ounce bag of Taco seasoned Cheese, but you can use Shredded Cheddar)
 

• Brown the ground beef and add the seasoning per the package directions.

• use a Deep Pie Dish and pour some oil in the bottom of the dish, and layer tortillas on the bottom (I overlap 4 on the bottom with the edges coming out of the dish)

• Put half of the beef mixture on top of the tortillas.

• Put half of the tomato's and half of the cheese on top of the beef.

• Layer more tortillas (I would do 4 more) and then repeat with the beef, tomato's and cheese and bake at 350 Degrees for 30 mins.

• When you cut it, slice it like you would a pie and serve with sour cream...you could add some lettuce too if you want....

Junior Mint Brownies

geffric

Cooking spray

1/4 cup butter or stick margarine

32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)*

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup sugar

1/3 cup unsweetened cocoa

1 large egg

1 large egg white

*Note: Two large (1.5-ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 Junior Mints.

• Preheat oven to 350 degrees F.

• Coat bottom of an 8-inch square baking pan with cooking spray.

• Combine butter and mints in a 2-cup glass measuring cup; microwave on high 30 seconds or until soft. Stir until smooth, and set aside.

• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl.

• Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended.

• Pour batter into prepared pan. Bake at 350 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Kona Cafe'

Polynesian Resort

ohanafamily

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick

1 banana

1/3 cup sugar

1 teaspoon cinnamon

1 egg

1/4 cup milk

1/2 teaspoon vanilla

oil or shortening for frying

whipped butter and/or syrup

• Cut a 1-inch pocket in one side of each bread slice.

• Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside.

• Mix sugar and cinnamon; set aside.

• Mix together well the egg, milk and vanilla.

• Heat about 4 inches of oil in a pan to 350º F.

• Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread.

• Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack.

• Sprinkle with cinnamon sugar and serve.

Confetti Salsa

kadaten

--2 cans shoepeg corn, drained (or one can white, one can yellow)
--2 cans black beans, drained
--1 red onion, diced
--2 peppers diced, any color (although for variety of taste and color, I usually do 1 green pepper and then 1/2 red pepper and 1/2 orange pepper)
--1 jalapeno pepper, finely diced
1/4-1/3 cup chopped fresh cilantro
1/3 cup balsamic vinegar
1/3 cup olive oil
 

• Mix together.

• Marinate several hours or overnight.

• Serve with a good sturdy tortilla chip....like Fritos Scoops or Tostitos Scoops!

Cranberry Spinach Salad

iluvtink

1 Tbsp. butter
3/4 c. almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-sized pieces
1 c. dried cranberries (I used Craisins)
2 Tbsp. toasted sesame seeds
1 Tbsp. poppyseeds
1/2 c. granulated white sugar
2 tsp. minced onion
1/4 tsp. paprika
1/4 c. white wine vinegar
1/4 c. cider vinegar
1/2 c. vegetable oil.
 

• Melt butter in saucepan over medium heat. Add almonds, cook and stir until lightly toasted. Remove from heat and let cool.

• In a large bowl, combine spinach, cranberries and cooled almonds.

• In a medium bowl, whisk together the sesame seeds, poppyseeds, sugar, onion, paprika, white wine and cider vinegars and oil

• Toss dressing with spinach just prior to serving.

Strawberry Salad

kadaten

--bag salad (spinich or mixed or iceberg or whatever is your favorite)

--shredded Monterrey Jack cheese

--chopped pecans or English walnuts or hazelnuts (any sweet nut)

--crumbled bacon or bacon bits

--fresh sliced strawberries

• Toss it all in a light coating of Poppyseed dressing. Serve.

S'More Pie

geffric

1 (8 in.) prepared graham cracker crumb crust
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
3 cups miniature marshmallows, divided
1/3 cup milk
2 cups heavy whipping cream

• HEAT 1 3/4 cups morsels, 1 cup marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.

• WHIP cream in small mixer bowl until stiff peaks form. Fold 3 cups whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream and remaining morsels.

Hummingbird Cake

From Southern Living, JANUARY 1999

Ultimate Southern Living Cookbook

kadaten

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Cream Cheese Frosting

1/2 cup chopped pecans

• Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

• Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

• Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Yield: 16 servings

Fruited Slaw

Lewski709

1/2 head cabbage (4 cups) diced
1 medium (or 2 small) apple .....I like Pink Lady's
1 medium banana
2 tbsp raisins
2 tbsp craisins
2 tbsp butterscotch chips
2 tbsp crushed nuts (pecans, walnuts)
1/2 cup Hellmans Light Mayo
2 tbsp sugar
2 tbsp milk
1 tsp lemon juice
 

• Mix the mayo, milk, sugar and lemon juice into a dressing. Toss the other ingredients then coat with dressing.

Fresh Peach Cobbler

castlegazer

3 cups peeled and sliced fresh peaches

1/2 cup granulated sugar

1/4 cup (4 tablespoons) butter cut in small pieces

Crust:

1 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon granulated sugar

1 teaspoon salt

1/4 cup (4 tablespoons) butter

1/2 cup (or less) heavy cream

• Lay sliced fresh peaches in a buttered 1 1/2-quart baking dish.

• Sprinkle with 1/2 cup of sugar.

• Dot with the 1/4 cup butter which has been cut into small pieces.

• For crust, mix together, flour, baking powder, 1 tablespoon sugar, and salt.

• Cut in the remaining 1/4 cup butter.

• Stir in heavy cream until dough is manageable.

• Roll dough out on a lightly floured surface;

• place over sliced peaches.

• Bake at 375° for 35 minutes, or until top is nicely browned.
   

Peach cobbler serves 6.

Old-Fashioned Peach Cobbler

castlegazer

8 cups fresh peaches, sliced and peeled

2 cups sugar

1/4 cup flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup butter, melted

Pastry for double-crust pie

Preheat oven to 475°F.

• Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.

• Allow to set until sugar is dissolved and a syrup forms.

• Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.

• Remove from heat and stir in melted butter.

• Set aside and keep warm.

• Roll out half the pastry as for a pie, but cut it into an 8-inch square.

• Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish.

• Cover with the pastry square.

• Bake for 12 to 14 minutes, or until lightly browned.

• Remove from oven and spoon remaining peach mixture over the baked pastry.

• Roll out the remaining pastry, and cut into strips about an inch wide.

• Arrange strips in a loose lattice weave over the peach mixture.

• Sprinkle lightly with granulated sugar, if desired.

• Bake an additional 15 to 20 minutes or until browned.

Dutch Oven Grandma's Peach Cobbler

castlegazer

1/2 cup butter (1 stick)

1 cup flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 cup milk

3 cups peeled and sliced fresh peaches, with their juices

• Put the butter in a 9x13-inch Pyrex baking dish and put the dish in the preheating oven.
• While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.
• When the butter is completely melted, remove the pan and pour the batter into the melted butter.
• Then, carefully spoon the peaches and juice evenly over the batter.
• Return dish to the oven and bake for 30 minutes.
• As the cobbler cooks, the batter will rise up and around the peaches.
• Makes 10 to 12 servings.

Cobblers require ripe peaches of the highest quality. If you can't find really excellent fruit, I would forget about trying to make the Old Fashioned Peach Cobbler; however, a satisfactory Grandma's Peach Cobbler can be made with frozen peaches to which no sugar has been added. These are available at most any supermarket.

Honey Cake

RRBB

2 eggs

3/4 cup honey

1 cup sugar

1/2 oil

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

3/4 - 1 cup strong coffee*

2 cups sifted flour

2 Tbs. whisky (or bourbon or rye)

1/2 cup raisins (optional)

1/2 cup nuts (optional)

addition whisky to taste

*1 - 1/2 heaping teaspoons of instant coffee for 6-8 oz. of hot water

Preheat oven to 375°F.

• Beat all ingredients together, except the raisins, for 5 minutes

• Soak raisins to plump and moisten, dry, and dust with flour (so they don't sink to the bottom)*

• Mix raisins into batter**

• Spray pan(s) with Pam or oil

• Ladle batter into pan(s)

• Bake 1 hour (45 minutes for small cakes)

• Put on rack to cool

• When cool, turn cake out of pan

• Pierce with fork - both top and bottom

• Pour additional whisky over cake***

small foil loaf pan = 1 1/2 - 2 laddles of batter

medium foil loaf pan - 4 laddles of batter

* Put raisins and flour into ziplock bag and shake to coat.  Remove excess flour by shaking in colander 

** Rather than mixing the raisins into the batter before ladling into pans, you can add them them afterwards then use a fork to gently mix the raisins through.

*** I like to pour whisky into bottom of pan and let it soak up into cake from bottom as well as pouring it onto the top and letting it soak down.

Chocolate Cake

geffric

2 1/2 cups chopped walnuts

1 cup flaked coconut

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 cup water

1/2 cup vegetable oil

4 eggs

2 (8 ounce) packages cream cheese, softened

1/2 cup butter

3/4 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

• Grease a 10x15 inch pan.

• Sprinkle walnuts and coconut evenly over bottom of pan.

• In a large bowl, stir together cake mix and pudding mix.

• Make a well in the center and pour in water, oil, and eggs.

• Beat on low speed until blended.

• Scrape bowl, and beat 4 minutes on medium speed.

• Pour batter into prepared pan.

• Set aside.

• In a saucepan, combine cream cheese and butter.

• Cook over medium heat, stirring occasionally, until melted and smooth.

• Stir in confectioners' sugar.

• Pour cream cheese mixture in rows (lengthwise) over the top of cake mix.

• Using the tip of a knife, swirl the batter to create a marbled effect.

• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Allow to cool.

RED VELVET CAKE

geffric

1 cup butter, softened

3 cups white sugar

6 eggs

1 ounce red food coloring

3 tablespoons unsweetened cocoa powder

3 cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

2 (8 ounce) packages cream cheese

12 ounces white chocolate

1 cup butter, softened

Preheat oven to 325 degrees F (165 degrees C).

• Grease and flour three 8 inch pans.

• In a large bowl, cream 1 cup butter with sugar.

• Add eggs one at a time, beating well after each addition.

• Mix food coloring with cocoa and add to mixture.

• Add flour alternately with buttermilk.

• Add vanilla and salt.

• Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.

• Divide batter into three prepared 8 inch round pans.

• Bake at 325 degrees F (165 degrees C) for 25 minutes.

• Allow to cool.

To make the White Chocolate Cream Cheese Icing:

• Melt the white chocolate and allow to cool to lukewarm.

• In a large bowl, beat the cream cheese until light and fluffy.

• Gradually beat in melted white chocolate and softened butter.

• Beat until it is the consistency of whipped cream,

• Use to fill and frost the cake.

Cracker Barrel Double Fudge Coca-Cola Cake

kadaten

1 c. Coca-cola

1/2 c. oil

1 stick margarine

3 T. cocoa

2 c. sugar

2 c. flour

1/2 tsp. salt

2 eggs

1/2 c. buttermilk

1 tsp. baking soda

1 tsp. vanilla

Preheat oven to 350^o

• In a saucepan, bring Coca-Cola, oil, margarine and cocoa to a boil;

• mix the sugar, flour and salt,

• Pour in the boiling liquid and beat well.

• Add the eggs, buttermilk, soda and vanilla and beat well.

• Pour into a greased and floured sheet cake pan

• bake at 350 degrees for 20-25 minutes.

Frosting

1/4 lb. margarine

3 T. cocoa

6 T. cream or milk

1 tsp. vanilla

1/2 to 1 c. pecans chopped

1 lb. confectioners' sugar

• In a saucepan, combine butter, cocoa and milk and heat until the butter melts.

• Beat in the remaining ingredients,

• and spread on the hot cake.

• Cool and cut.