Red Velvet Cake

photo credit: Trisha Yearwood (I didn't have my own pic)

After I married a southerner, a few items were added to our meals at Thanksgiving including this Red Velvet Cake. This recipe is adjusted to my liking from the Barnesville Church of the Nazarene Cookbook - Barnesville, Georgia

Sift Together. Set Aside.

2 1/2 cups plain flour
1 tsp baking soda
1 tsp. salt
2 TBS cocoa powder

Cream together

1 1/2cups white sugar
1 cup buttermilk
1 3/4 cup vegetable oil  (i use 1/2c coconut oil & 1 1/4c peanut oil)
2 eggs

Fold in dry ingredients

Mix in

1 tsp. vinegar
2oz red food coloring
1 tsp vanilla


Turn into 3 greased and floured 8-inch circle pans.

Bake at 350degrees for 30-35 minutes.

Frosting
8 0z cream cheese
1/2c. softened butter
3 1/4 cups confectioner's sugar
1 tsp vanilla

Garnish with pecans or to your own taste.

Enjoy!

Recipes: Surprise Cupcakes

Surprise Cup Cakes

Being raised on a farm comes with many advantages, one of these was learning to cook and bake. I learned to bake early in life so when I entered junior high and ended up being required to take Home Ec twice, I wasn't that happy about it.

One thing I did take home from that class was a recipe from my best friend, Martha. One day in class, she demonstrated making surprise cupcakes which have been a favorite at home on the farm, at college, and with my own children.

These cupcakes were quite popular with my friends in the dorm and I made them often. Several friends wanted the recipe, I refused to share it until graduation day. And true to my promise, I wrote out the recipe and passed them out to all my friends on graduation day.

Thanks, Martha, for some great fun and tradition down through the years!

And here it is ... Surprise Cupcakes.

1 package of Chocolate cake mix
8 oz cream cheese
1/3c. sugar
1 egg
dash of salt
1 c. chocolate chips  (or peanut butter chips)

1. Mix chocolate cake as directed less 1 TBS of liquid.
2. In a separate bowl, mix cream cheese, sugar, egg, and salt
3. Add chips.
4. Fill baking cups to no more than 2/3 full.
5. Using a teaspoon, add cheese filling to the center of the cupcake taking care to not allow filling to touch the sides.
6. The cake batter will rise up around the filling so there is no need to add cake mix on top.
7. Bake using the directions from the cake mix.
8. Frost with cream cheese frosting.

Note: I have also used my grandmother's chocolate cake recipe instead of a boxed cake mix.

Enjoy!

Grandma Easterday's Devil's Food Cake

Zoa Easterday, 1890Carrol Co., Ohio

Devil's Food Cake

Mix together and set aside.

1/2 c. Cocoa or 4oz bakers chocolate2 tsp baking soda1/2 c. boiling water

In a separate bowl, mix in order

3/4 c. sour milk
1 1/2 c. sugar
2 eggs
3/4 c. minus 1 T. shortening to grease pan.
1 Tbs vanilla extract
pinch of salt
Chocolate mixture (above)

Grease & flour 9x13 pan.

Pour batter into pan 

Bake at 350 degrees 

for 35-45 minutes or until inserted toothpick comes out clean.

Elaine's Pumpkin Pie

The Best Pumpkin Pie Ever!

2 - 9inch pie crusts

3 1/2 C. pumpkin puree (29 oz)  - I used fresh pumpkin
1 1/2c. brown sugar
1/2 c. white sugar
4 eggs well beaten
3 TBS melted butter
2 TBS molasses
1 TBS pumpkin pie spice*
1 1/4 teas salt
1 1/2c rich milk or evaporated milk undiluted
1 TBS flour


Bake 450 degrees for 10 min.
Reduce to 325 degrees for 50 min.

*no pumpkin pie spice? Try this:

Spices for two pies

   4 teas ground cinnamon
   2 teas. ground ginger
   1 teas. ground cloves


Enjoy!

GGMandy


I Shared this recipe at Our Growing Edge

Congealed Salad

Lime Congealed Salad

1 large package lime jello
1 - 20 can crushed pineapple
1 - 8oz bar cream cheese - softened
3 TBS mayonnaise
1/2 to1 c. chopped pecans
1 large Cool Whip

1. Mix jello with 2 cups boiling water.
2. Add cream cheese to jello.
3. Drain pineapple, saving the both.
4. Add water to juice to equal 2 cups
5. Add liquids to jello. Mix thoroughly.
6. Add mayo, pineapples, and chopped nuts
7. Add Cool Whip. Mix well.
8. Chill until set.

Note: I find that the pineapples and nuts tend to settle to the bottom. My suggestion is to stir salad after set and place in serving dish when ready to serve.

Candy Apple Jello

Need something red on the table? Try Mom's apple jello.

Mom's  (Elaine's) Jello 
1 large package of Dark Cherry Jello
2 C. boiling water
1/2 c. red heart cinnamon candies
2 c. applesauce  (cinnamon flavored is good)


Melt the cinnamon hearts in the boiling water.
Add jello mix and stir until blended.
Add applesauce.
Pour into mold and refrigerate.

Mandy's Variation

2 C. boiling water
4 Apple Cinnamon tea bags
1 large package of Dark Cherry Jello
2 c. applesauce  (cinnamon flavored is good)


Steep tea bags in boiling water for 7 minutes.
Add jello mix and stir until blended.
Add applesauce.
Pour into mold and refrigerate.


Enjoy!

Mandy's Better Than Homemade Chocolate Chip Cookies

"Stay away from my cookie dough"

When I was in high school, there were two things I loved to do. Bake cookies and babysit. Sometimes, you could find me doing both at the same time.

One time I was babysitting the neighbor boy and making my infamous Chocolate Chip cookies. Here's what he had to say about them ...

"These are better than homemade!"

Then he proceeded to tell me that sometimes stores sell "homemade" cookies, but they really aren't homemade. :)

So ... here it is ...

Better Than Homemade Chocolate Chip Cookies

Preheat Oven to 375

Cream Together

1 c. butter  (Dairy farmers use REAL butter)

3/4 c. white sugar

3/4 c. brown sugar

Add to creamed mixture

1 teas. vanilla (I use REAL vanilla)

2 large eggs (I use brown cage free eggs)

Sift dry ingredients

2 1/4 c. all-purpose flour

1 1/4 c. quick oats

1 teas. baking soda

1 TBS ground flax (optional-I throw this in everything I can get away with. )

Mix dry ingredients with wet ingredients

Fold in

12 oz. Nestle's Semisweet Chocolate Chips*

 6 oz. Butterscotch Chips 

    (optional, but you really don't want to.)

(you can substitute M&M minis)

Drop onto a baking sheet with a soup spoon. 

    *I make a rather large cookie. If you drop smaller amounts watch your baking time.

Bake for 13 minutes.

Short on time?

Spread the dough onto a large baking sheet. I think I bake this for about the same time.... maybe 20 minutes. Just bake until the top is browned. There's some trial and error here.

I'm Linking up with Our Growing Edge this month. Go check out some great family recipes.

Almond Kringle

1 (12 oz) Solo almond filling   (or any preferred flavor)
2 C. sifted flour
1/2 teas salt
1 T. sugar
1/2 c. butter
1 pkg active dry yeast
3/4 c. warm water
1/4 c. cold milk
1 egg, beaten

Cinnamon Rolls and Christmas Carols

This post is inspired by a prompt from Reflections of a Mother's Heart

The prompt was "Tell about a Christmas tradition"

My life centers around music and baking. These are two of the things that bring joy into my life. Ask anyone and they'll say, you could usually find me in the kitchen baking and singing... even in the college dormitory. And this is what makes Christmas the most joyful time of the year for me. 

I shared last week about baking cookies. To me there is nothing better than making cookies. It's just good therapy. It’s something I did every time I got a chance when I was growing up and  I don’t recall there being any complaints when I did. I still love to mix up a batch of cookies now and again.

The other divine delectable that I love to create is cinnamon rolls. My mouth is watering just thinking about it. Cinnamon. There is nothing better than cinnamon. The smell. The taste. It’s just good .. Oh so good. And this is the Christmas tradition I want to share today. Cinnamon Rolls.

Just a few days before Christmas, we would begin the process of making sweet cinnamon rolls. Pans of them. Dozens of pans of cinnamon rolls iced and topped with green and red candied cherries for that Christmas-y look.

Swedish Tea Ring

from the kitchen of Elaine Dawson

Prepare one recipe of Basic Sweet Dough as directed.

When double in bulk, punch down & divide in half.

Roll out each half into oblong 14x12x1/4"

Brush lightly with melted butter.

Mix together
3/4 C. brown sugar
1 to 1/2 tea cinnamon
1/2 C. currants, raisins, or dates (if desired)

Sprinkle half on each oblong of dough.

Roll up lengthwise.

Place on greased baking sheet

Form into a circle and seal ends together. With water dampen each end & press together.

Cut 1 inch slices almost through with scissors.

Turn each slice partly on its side, pointing away from the center.

Decorate with red & green candied cherries.

Cover. Let rise til double in size

Beat together
1 egg
2 Tbs milk

Brush egg mixture on top of roll.

Bake at 350 degree for 30 minutes.

Ice while warm.

Icing

1/2 c. sifted confectioner's sugar
2 teas milk
1/8 teas vanilla

Cinnamon Rolls

Elaine's Cinnamon Rolls

Prepare Basic Sweet dough.

When double in bulk, punch down and divide into 3 parts.

Roll each piece into 14x8x1/4

Brush with melted butter

Mix together

2 C. Sugar

1 Tbs Cinnamon

3/4 C. raisins (optional)

Sprinkle 1/3 of mixture on each oblong

Roll up lengthwise.

Slice 1 inch thick & Place in tins

Cover.

Let rise until double in bulk.

Bake at 425 degrees about 20 minutes

Ice while still warm.

Basic Sweet Dough

Elaine's Basic Sweet Dough  

Scald 2/3 c. milk

Add & stir in

1/2 c. sugar
1 1/2 tea. salt
6 TBS shortening
1 tea. vanilla   

Cool to lukewarm.

Measure into a separate bowl

2/3c. lukewarm water
2 TBS sugar  

Sprinkle or crumble in 2 pkg of yeast

Let stand until dissolved (5-10 minutes)

Add lukewarm milk mixture.

Add and stir in

3 eggs, beaten
3 C. all purpose flour

Beat until smooth.

Add an additional

3 C. all purpose flour

Turn dough onto lightly floured board.

Knead.

Place in greased bowl & brush top lightly with melted shortening.

Cover with clean towel.

Let rise in warm place until doubled (1 1/2 hour)

Form into one more shapes. (Tea rings, cinnamon rolls, etc)

Cream Cheese Mints

Cream Cheese Mints

3 oz Cream Cheese

3 C. powdered sugar

paste or gel coloring

oil peppermint flavoring to taste

Roll into a small ball.

Roll in sugar

Press into design mold or press down with a fork.

Let dry.

These are good covered in chocolate as well.

Cathedral Windows

Cathedral Windows

1/2 c. butter
12 0z semisweet chocolate chips

Melt in microwave - careful not too hot

Cool a bit.

Add 10 oz  colored mini marshmallows

Wrap into saran wrap shaping into a log.

Refrigerate.

Slice 1/4 to 1/2" slices to serve.

mmm. mmm. good

Pecan Tassies

Pecan Tassies

CRUST

Cream together:
3 oz cream cheese
1/2 c. butter

ADd 1 c. Sifted flour

Chill 1 hour

Shape into 24 - 1" balls
Place in mini muffin tins (ungreased)
Press dough to the sides and bottom

FILLING

1 egg
3/4 c. brown sugar
1T soft butter
1 teas vanilla
dash of salt
Beat until smooth

Divide 1/3c chopped pecans evenly among tarts
Add the egg mixture

Top with another 1/3 c. chopped pecans


Bake at 325 degrees
25 minutes until filling is set

Cool.

Remove from muffin pan.

Butter Balls

Butter Balls

Submitted by Kandy Chimento

1 c. soft butter
1/4 c. sugar
2 tsp vanilla
2 c. flour
1 c. chopped nuts (I like pecans, others like walnuts)

Combine ingredients.

Roll into 1" balls

On ungreased cookie sheet

Bake at 350 degrees for 15 minutes

Cool slightly & roll in powdered sugar.

Makes about 40.

I never made them chocolate before. But I notice she has instructions for that too ...
decrease butter to 3/4 c.
add 2 oz unsweetened cocoa
add addtl 2 T sugar

Buckeyes

"Chocolate Covered Peanut Butter Balls"


Mix together

1 stick of butter
1 # powdered sugar
2 c. peanut Butter
1/2 teas vanilla


mix well.

roll into nut size balls

cool.

cover with chocolate, leaving a round portion open so that they look like a buckeye.

Refrigerated Cut Out Cookies

"Sugar Christmas Cookies"

Everyone loves these! Here is Mom's (Elaine's) Recipe
NOTE: This is a large recipe.

Mix in a large bowl and set aside

2 T. lemon juice
1 teas soda

in a separate bowl, mix together

3 1/2 c. confectioner's sugar
1 lb of butter
4 eggs
4 T milk

Add alternately,

lemon juice mixture (above) and
4 c. flour (a little more if using large eggs)


Refrigerate over night.

Roll out dough to 1/4" and cutout desired shapes.

Bake at 375 degrees. 8-10 minutes

Decorate if desired.

Peanut Butter Spritz

Christmas Tree Spritz

1/2 c. butter
1/2 c. creamy peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 large egg
1/2 teas vanilla
1 1/2 c. all purpose flour
1/2 teas baking powder
1/2 teaspoon baking soda
1/2 teas salt

1. Cream butter and peanut butter in large mixing bowl
2. Add eggs and vanilla. Mix well
3. Combine flour, baking powder. baking soda, & salt in separate bowl
4. Add to peanut / sugar mixture in three additions; mixing well between each addition. dough should be stiff
5. Press cookies on ungreased, uncoated baking sheet
6. Bake at 350 degrees F for 8-12 minutes or until golden around the edges. Do not over bake.

Chocolate Spritz [Press Cookies]

Chocolate Spritz

These are favorites at our place. Growing up we quadrupled the recipe



Preheat oven to 375*

Cream together:
1 C. Shortening (we used real butter)
2 C. sugar

Add in:
2 eggs
1 TBS. almond extract (optional)

sift together
4 oz. baking chocolate (if using liquid or paste add this to butter mixture above)
3 1/2 c. All purpose flour
1 tsp salt

4 T. milk
Combine dry ingredients alternating with milk

Press dough onto an ungreased baking sheet.




Bake for 8-10 minutes

Cool on sheet for 5 minutes and remove.


Enjoy!

What is your favorite cookie recipe?