dessert

Carrot Cake Supreme

January 4, 2012 By Holly

2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract plus 2 t. for the frosting
2 c. grated carrot
1 – 8 oz. can crushed pineapple, drained
1 – 3 1/2 oz. can flaked coconut
1 c. chopped pecans
2 – 8 oz. bar cream cheese
2 c. butter, softened
32 oz. powdered sugar

Grease and flour 3 nine-inch round cake pans. In mixer, blend together flour, baking soda, salt and cinnamon. Add eggs, one at a time. Add sugar, oil, buttermilk and vanilla. Blend thoroughly. Fold in carrots, pineapple and coconut. Pour 1/3 of mixture into each pan.

Bake at 350 for 30 minutes.

Icing:
Beat cream cheese and butter until softened, slowly stir in powdered sugar and add vanilla. Frost the top, between layers and on the sides of cake, while still warm (not hot). From The Ultimate Southern Living Cookbook.

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Christmas Cake Custard

December 2, 2011 By Holly

4 c. cubed pound cake
1 qt. light cream
7 medium eggs
1 c. sugar
1/4 t. vanilla
1 T butter
pinch of nutmeg
Brandy sauce:
1/2 pound butter
1 pound dark brown sugar
2 lemons (juice and zest)
2 eggs (beaten)
1/2 c. apricot brandy

Beat eggs. Heat cream in microwave ’til warm. Add rest of ingredients, except pound cake.

In 12X8X2″ pan spread the cakes cubes evenly on bottom. Pour liquid over the top and press down to soak up the liquid. Bake for 50 minutes in a water bath (put this pan in a larger pan with water in it) in 350 degree oven.

Remove and cover with brandy sauce…topped with whipped cream.

Brandy sauce:
Place 1/2 pound butter, 1 pound dark brown sugar, 2 lemons (juice and zest) and 2 eggs (beaten) in heavy sauce pan and cook on med-hi heat for 5 minutes. Remove from heat and cool. Then add 1/2 cup Apricot brandy.

From Chris’ Mom. Good on any holiday cake! Chris brother even likes it on bread. A wonderful recipe for Christmas gatherings!

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Texas Gold Bars

November 24, 2011 By Holly

1 Box Duncan Hines Butter Golden Cake Mix
4 eggs, beaten (used separately in two parts)
1 stick butter, softened
8 oz. pkg. cream cheese
1 1 lb. box powdered sugar
1 t. vanilla

Mix together cake Mix (just the mix, not the additional things in the recipe to make the cake) and 2 eggs. Pat into greased and floured 13 X 11″ baking dish.

Mix butter, cream cheese, powdered sugar, vanilla and 2 eggs and pour over batter.
Bake at 325 degrees for one hour. Cut into squares and share! Can freeze.

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Baklava

November 22, 2011 By Holly

2 c. sugar plus 2 t. sugar separated
1 1/2 c. water
juice of 1/2 lemon
2 T. honey
1 c. ground walnuts
4 t. cinnamon sugar (1 t. cinnamon plus 3 t. sugar)
1 – 16 oz. pkg. phyllo dough
1 c. unsalted butter, melted

Combine 2 c. sugar, 1 1/2 c. water, juice of 1/2 lemon and 2 T. honey in a medium saucepan on medium high heat. Boil for 10 minutes. Pour into glass measuring container and refrigerate.

Mix 1 c. ground walnuts, 2 t. cinnamon sugar and 2 t. sugar in a small bowl.

Reserve 6 sheets phyllo dough. In a 9X13 inch pyrex dish, layer 6 sheets of phyllo dough, brushing each sheet with butter. Sprinkle with walnut mixture. Layer next 6 sheets of phyllo dough, also brushing with butter. Alternate layers with walnut mixture. Top with remaining 6 layers. Cut into wedges, just 3/4 of the way through. Bake at 350 degrees for 30 minutes. Pour cold syrup over top. Chill overnight before serving.

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Kaleidoscope Cookies

November 11, 2011 By Holly

1 c. butter, softened
1 c. powdered sugar
1 1/2 t. vanilla
2 1/2 c. flour
1/4 t. salt
food coloring

Cream together butter and powdered sugar. Add 1 1/2 t. vanilla, 2 1/2 c. flour and 1/4 t. salt. Combine all in a mixer and mix well.

Put 6-8 drops of one color of food coloring (orange maybe for fall) on one side and 6-8 drops of another color of food coloring (perhaps yellow for fall). Mix on low for a few rounds (maybe 6 times). Just blend it a bit, not to thoroughly mix the colors.

Divide into 3 balls. Chill for 1 hour. Roll each ball into about 12″ long and 1″ in diameter and slice with a sharp knife to make “coin-like” cookies. Bake at 400 degrees for 8 minutes.