Sunday, December 30, 2012

Chocolate Pie

1 (9 inch) deep dish pie crust, baked
1 1/2 cups sugar
5 tablespoons cocoa
4 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
4 egg yolks
2 teaspoons vanilla flavoring
4 tablespoons butter or margarine or 1/2 stick
Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.
Meringue for chocolate pie.
4 egg whites
2 tablespoons sugar
Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily

Thursday, October 25, 2012

Pig Lickin' Good Cake


1 box yellow butter cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges with juice
1 (9 oz.) container Cool-Whip
1 lg. box vanilla pudding
1 can crushed pineapple (drained)


Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into 3 greased and floured 9" round... or 9x13" cake pans. Bake at 350 degrees for 25 minutes. Cool in pans for 10 minutes, remove layers and cool completely. Combine Cool Whip, dry pudding and pineapple. Beat for 2 minutes at medium speed. Let stand 5 minutes or until mixture is to spreading consistency. Spread pineapple mixture between layers and on top and sides of cake. Chill for at least 2 hours before serving. Store in refrigerator.

Wednesday, October 03, 2012

Lofthouse Sugar Cookies with Easy Buttercream Frosting

Yield 5 to 6 dozen
Prep Time: 25 minutes | Bake Time: 7 minutes
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour cream
For the Easy Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
5. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Sunday, April 01, 2012

Baked Beans

*(I can my own Boston baked beans .. and then doctor them up using this recipe.)

1 30 oz can pork and beans*
3 strips bacon, cut in 1/2 inch pieces
1/4 cup brown sugar
1/4 cup molassas
1/4 cup ketchup
1 Tablespoon chopped green onion (you can used dehydrated onion .. or 1/4 cup chopped fresh onion)
salt and pepper (just a little)

Mix together in a 1-1/2 quart casserole dish.  Bake at 350F about 1-1/2 hours until thick and dark.

Sean's Potatoes

This potato recipe has been served with our Easter dinner since I married my hubby 31 years ago.  His mom cut the recipe out of the paper .. and my oldest son became her biggest fan of the dish (everybody loves it).  When he went off to the Army and missed 8 years worth of holidays, we started calling it 'Sean's Potatoes.'  It's a bit decadent ... but here goes:

8-10 medium sized potatoes (russets or Yukon gold). 
2 cups sour cream
3 cups grated sharp cheddar (reserve one cup)
1/4 cup butter
1/2 cup chopped green onions
salt and pepper

Boil potatoes with skins on until barely tender and chill in refrigerator.  Peel and shred/grate on box grater using the large holes. You need about 8-10 cups; put into a large mixing bowl.
Melt butter and cheese; stir in sour cream.  Add to potatoes with green onions.  Salt and pepper to taste.  Pour into a 9x13 baking pan.  Top with reserved cheese.  Cover with foil and bake 30 minutes @350F.  Remove foil and bake additional 14-20 minutes until browned on top.