Desserts

Martha White’s Teatime Tassies

 

Pecan Pie Filling

1 tablesp softened butter

3/4 cup light brown sugar

1 egg

1 teas vanilla

1/4 teas salt

1/2 cup finely chopped pecans

Mix butter, brown sugar and egg together until well blended. Add vanilla, salt and pecans. Set aside.

Cream Cheese Pastry:

3 oz. of softened cream cheese

1/2 cup softened butter

1 cup flour

Comine cream cheese and butter; cream until smooth. Add flour, mixing well. Chill dough at least 2 hours. Makes 2 dozen small tarts.

Divide the pastry into 24 balls. Place each ball in an ungreased 1 3/4 inch muffin tin. Press into tines to form shells. Pour about 1 1/2 teas filling into each shell. Bake at 350 degrees for 22 to 25 minutes, depending on your oven. Cool completely in pans. Remove and keep in sealed plastic container until you serve them.

Fill empty shells with above pecan filling.

 

Daily Thoughts

Fallish Friday

Good morning, the air is crisp, the sun is out and God is on His Throne!. What a glorious day to celebrate the blessings which we have received.  Read this morning about “patience” that in Hebrews 12:1, it says, “let us run with patience”. We associate patience as sitting, waiting and being in a “still mode”. But this verse instructs us to “run” with patience. It is in the everyday life of errands, work places, families and even church work that we need to show His “patience” to others. The joy that we have should flow over to others when they are in a valley, or when we are in a difficult place in our lives. The “patience” which can only come from the Lord to see that even when we cannot see His hand, we know we can trust His heart. So run with not only endurance, but with patience today and let others see that there is hope, there is joy and we can have a “perfect peace” no matter the circumstances in our lives because of His abudant saving power! Now  lets all of us get out there and be a blessing to someone today.

Daily Thoughts · Desserts

Fireplace Thursday

Yeah! The cooler weather is back. Had my cholestrol checked this morning. Will find out in a few days if my blood has turned to pure butter yet. In the meantime, I came across an old recipe which I received when I lived in Corpus Christi. We belonged to a club which served this cake and it became my favorite. So for my birthday while dining there, the server (who had become a friend) gave me the recipe. She had asked the chef if she could have it to give to me and so I became the proud owner of a recipe which changed my “entertaining favorite dessert”      Have not made it in a while so when I saw it, I quickly pulled it from the drawer and will be making it for our Bible Study group for Sunday night dinner…….try it, I think it will quickly become a favorite in your home as well……

Chocolate Italian Cream Cake

1 stick of softened butter

1/2 cup shortening

2 cups sugar

5 eggs, seperated

2 cups cake flour

1 teas baking soda

1/3 cup cocoa

1 cup buttermilk

1/2 cup sour cream

1 tables vanilla

1/2 cup coconut (for the topping)

1/2 cup chopped pecans (topping)

Preheat oven to 350. Cream together the butter, shortening, and sugar. Add egg yolks one at a time. Mix in flour, baking soda, cocoa, buttermilk, sour cream and vanilla.

Mix together for 2 min or until batter is smooth.

In a spearate bowl, whisk egg whites until they are firmly whipped, (this takes about 5 to 7 mins) and fold into cake batter. Spray three 9 inch pans, divide batter into the three pans, equally. Bake for 20-25 min or until cake tester comes our clean. (in our house, that amounts to a knife)

Frosting

1 stick softened butter

16 ounces softened cream cheese

5 cups powdered sugar

1/2 cup cocoa

1 tables vanilla

Cream together butter and cream cheese until smooth. Add powdered sugar, cocoa and vanilla.

Place first cake layer on cake stand or plate and frost the top only. Repeat with the next two layers. Once all three layers are assembled, ice the entire cake. Sprinkle coconut and nuts on top of cake for decoration…..

Daily Thoughts

Enchilada Wednesday

As many of you know, we have a tradition of going to El Fenix every Wednesday night for the $4.99 enchilada special. We meet friends down on Beltline and it has become a weekly bright spot. (does that tell you how boring our lives must be when the enchilada special is a bright spot, ha)

Anyway, my mom had left to go back home to Corpus this afternoon and I was excited about going home tonight to a quiet and empty house, just Randy and myself. So when we pulled out of the parking lot of El Fenix, I was laughing and telling him some funny story about my mom when I noticed out of the corner of my eye the young man who faithfull guards the parking lot every Wednesday night. We always speak to him and smile and he smiles back. I knew that there was a little pocket Bible which my mom had left here. She knows that I love to give these out to people that the Lord lays on my heart. But I didn’t want to do it. I kept telling myself that I could give it to him next Wed, but my heart, oh it kept nudging me to go back. So finally before  Randy pulled onto Beltline, I told him to “go back around, I need to give that young man this little pocket Bible” so he did. We pulled around and I got out of the car and told him that he might think I’m weird, but that the Lord had told me to come back and give this to him. I handed it to him and told him to please read it and he said to me, “I Need to read it” I asked him his name and he said that it was Riley. I will be praying that he reads it and that the Lord will speak to his heart. When I feel the Holy Spirit telling me to do somthing like that, I feel assured that it was truly God leading me to do this. Some of us are planters and some of us are the harvesters. I think I have been called to be a planter. God continues to open doors for me to do this in so many strange places. It seems that I am “led” to do this in airports, hotels, restaurants

or grocery stores. Each time, it seems that it gets easier and easier to do. It use to really be hard for me to do this. I was afraid of what people thought, the ones receiving the Bible, but also the ones watching me give it. It has become truly a blessing for me to hand out something that could impact a person’s life. Each time I hand one out, I get excited about praying for them to have their eyes opened to God’s saving knowledge. What a priviledge to be a part of someone we might see in heaven, just for handing them a Bible. Riley, “I hope to see you one day.” You can continue guarding the parking lot right beside the pearly gates, it will be a joy to share heaven with you.

or

 

Desserts

Well, here it is, Paula Deen’s Famous Pumpkin Gooey Butter Cake which will be taking the place this year of our traditional Pumpkin Pie. It is just fabulous and have had several people already writing and wanting the recipe who tasted it at a luncheon and also at our bake sale. Try it. You won’t be disappointed. It is just the best. BUT……don’t use Cool Whip to top it. Go ahead and splurge on real whipped cream….It is truly worth the calories. The sun is shining and it is a most glorious blessed day.

 

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

 

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin

Desserts

Melt On Your Tongue Snowflakes

1 cup softened butter

1/2 cup powdered sugar

1 teas vanilla

1 cup sifted flour

3/4 cup cornstarch

Cream butter, sugar and vanilla. Sift flour and cornstarch and add to creamed mixture. Drop by teaspoon on greased cookie sheet. Bake at 350 for 12-14 minutes. Makes 5 1/2 to 6 dozen.

Frosting

2 cups powdered sugar

4 Tables butter, softened

2 teas vanilla

cream to make spreading consistency.

Mix all together and add enough cream to make frosting a good spreading consistency. I add the color that conincides with the theme of the day, orange for fall, red or green for Christmas, pink for Valentines or just leave white and sprinkle gold or silver sprinkles for a beautiful “all white theme”…….

appetizers

Hot Onion Souffle (or like to call them, “Onion Glad You Came?”

6-8 oz. frozen chopped onions (about 1 1/2 – 2 cups)

12 oz cream cheese, softened

1 cup parmesan cheese, grated

1/4 cup mayonaise

3 doz. frozen phyllo cups (the miniature ones which come in Pepperidge Farm’s 15 count to a package)

Thaw onions. Roll in paper towels and squeeze to remove excess moisture. Preheat oven to 425 degrees. Stir together onion, cream cheese, parmesan and mayo until well blended. Spoon by teaspoon into phyllo cups and bake 6 – 8 minutes or until golden and bubbly. Serve warm.

Desserts

Pumpkin Cheesecake Brownies

Pumpkin Layer:

1/2 cup butter

1 cup brown sugar

1 egg

1 1/2 teas vanilla

1 cup flour

1 tsp baking powder

1 teas cinnamon

1/2 teas pumpkin pie spice

1/4 teas salt

3/4 cup pumpkin

1/2 cup nuts (optional)

Mix all ingredients and spoon into a 8×8 buttered pan.

Cream Cheese Layer

4 oz  softened cream cheese

4 tables sofened butter

1/3 cup sugar

2 tables flour

1 egg

1/2 teas vanilla

Mix and swirl on top of pumpkin mixture. Bake at 350 degrees for about 35 mins. I double this recipe because it keeps so well in the refrigerator. Great to top with whipped cream.

Daily Thoughts

Fab Friday, Oct 23rd

The day began meeting 3 friends for brunch and just sat and talked and enjoyed the moment. It was cold outside this morning, so we decided to go where there is a fireplace and just had a great time. They made fun of me because when Randy and I first married, I asked him to take me to buy a pumpkin but it couldn’t just be any pumpkin. We went to about 3 pumpkin patches before finding just the right one. When “Patti Pumpkin”  got a little should we say “moldy” we had to say goodbye. But……I couldn’t just throw her out since she had been a big part of our dinner table for two months, so I told Randy he was just going to have to go bury her. We lived in a townhouse by a golf course, so he took her over to the golf course one evening and “disposed” of her. Somehow that made me feel a little better than just thinking about her being in a stinky old garbage can…….So the girls got a good laugh about that. I think at this point it is appropriate to share another Pumpkin dessert recipe. You are going to love these. Pumpkin Cheesecake Brownies! Yum……..