Cakes · Chocolate · Desserts

The Perfect Chocolate Cake

This recipe comes from a blog, Two Chums, which are ladies that I met while living in California. The story behind this recipe is just so sweet that I encourage you to go to their blog and read about the background to this cake. It is in my oven as I write. I cannot wait to taste it.

1 1/2 cups melted butter

1 1/2 cups buttermilk

2 eggs

1 teaspoon vanilla

Add and mix well:

3 cups sugar

3 cups flour

3/4 cup cocoa powder

1 heaping Tablespoon of baking soda

1/2 teaspoon salt

Then add and mix again:

1 1/2 cups boiling water

Line 3 round 8″ cake pans with waxed paper and butter the sides of the pan to prevent sticking when cake is done. Pour batter evenly amongst the 3 pans in a preheated 350 degree oven. Bake for about 30 minutes or just until the center of the cake feels firm to the touch and the sides of the cake are beginning to pull away from the pan. Cool thoroughly and remove from pans. (You can wrap in plastic wrap and refrigerate at this point if you are making the cake a day ahead or hours ahead of when needed.) Spread icing liberally and smile….perfect chocolate cake is on its way.

Icing

1 cup butter at room temperature

8 oz. package cream cheese, at room temperature

12 oz. package chocolate chips, melted

1/4 cup cocoa

1 1/2 lbs. powered sugar

1 teaspoon vanilla

Enough heavy cream to soften

Cakes · Desserts

Great-Grandma’s Pound Cake

Dianne, a friend of mine brought me a new cook book the other day and it is filled with several old recipes that I had never seen. This recipe says that it won a Blue Ribbon at the Michigan State Fair. Can’t wait to try it. Very different from the usual pound cake.
2 cups butter, softened (Randy has found that it is much quicker and easier to just melt a stick of butter and drink it, rather than having to get in his butter quota of the day through baked goods)
16 Oz package of powdered sugar
6 eggs
1 tables almond extract
3 cups all purpose flour
Beat butter until light and fluffy; add powdered sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add extract and flour; mix just until blended. Pour into a greased and floured 10″ tube pan. Bake at 350 for one hour and 15 min or until cake tests done in middle. After 15 minutes, turn cake out onto serving platter allowing to cool.
Sprinkle with powdered sugar if desired after cake has cooled completely.

Daily Thoughts

Fun-Filled Fridays

I am thinking of writing a book about retirement. Am thinking of calling it Retirement for Dummies, because in the first place, who ever really came up with the idea of retirement?
It has been 7 1/2 months since we have entered this wonderful? new season. Fridays are my favorite day of the week. Randy leaves at 6 a.m. to go to men’s Bible study which starts at 6:30. It is my one day of the week that I get to wake up to….being by myself! It is a glorious morning. I don’t have to make breakfast, as he eats a donut there, I get to listen to my music and talk on the phone without him sitting there telling me to “tell her I said….” which is when I politely tell him to get his own friends but he quickly tells me he doesn’t need any, he has mine and when it is time for me to get “friends” to carry his casket, he has already seen to it that he has already hired professionals (did you know that there are people who you can hire to do that)to do that, so why does he need friends?
It is at this point that I point him in the direction of the paper to look at the employment section.
The other day I was in the kitchen whipping up a pie and he ask if I needed him to open the can of fruit or roll out the pie crust. OK, now this is when it gets scary. As I am finishing up the pastry for the pie, I turn and see him looking through the TV Guide to see what time Ellen comes on. You are kidding me.
Each time I have to ask him to move from in front of the dishwasher so I can open it to put in dishes, he says, “I bet that you are going to write about me on the blog today, right?” Oh boy, does he follow me around the house so that I will write about him or is this what retirement is all about?
Where are the fun-filled Winnabago trips across America? When do we escape to a sun-soaked island paradise for a month? What about all the social functions that we had promised ourselves we would participate in when he didn’t have to go to work? I think I can answer those question.
The fun-filled Winnabago trip would end up with us divorcing. If we get on each others nerves in a 1800 sq foot house, we would kill each other in a motor home.
The trip across American might end with one of us throwing the other over the edge of the Grand Canyon. The island adventure is off because we are to old and fat to be seen in a swimming suit in public and the social functions…well, according to Mr. Party Animal, who needs socials when we make several trips each week to Walmart.
Ah…the retirement life, it is just one exciting Friday after another. I need to close and write a letter to our pastor asking him to expand Men’s Bible Study to 3 times a week.

Daily Thoughts

Trudy’s Tidbits

There is a problem when you have a blog. My mind races every day around either recipes or tips which I either hear from others or read about. It is times like today that I have so much to say, but don’t want to bore you to death with info when really all you are wanting is a new recipe. But…I can’t stand it. I just have to pass on several things.
1. In art class today I overhead a lady talk about the “correct” way to ripen fruit. When I ask her what that was, she proceeded to tell me that you should always include an apple in the sack (which you are suppose to close and put in a dark place) where you have placed your peaches or plums or nectarines. She says that the apple absorbs some type of gas that I can’t even begin to pronounce or spell, which causes the fruit not to ripen as it should. She also stated that is the reason you should never have fruit ripening in the fridge when you have tulips in your fridge,(which if you are like me, tulips have never been in my fridge, but you never know when they might be) as the gas expelling from the fruit will not allow the tulips to open and bloom.
Now, are you not thankful to know this. How could you have gone another day without this knowledge.
Info #2. We were at Whataburger a couple of days ago as I was craving a hamburger, as I do approx. 2-3 times a week. Because we had just left the house and had not really planned on stopping for lunch quite yet, I had poured myself a glass of tea for our errand running afternoon. But as we walked past a hamburger place I told RC that I couldn’t take it. I HAD to have a hamburger, NOW. So off to Whataburger we go and because I didn’t want to waste the tea that I had brought with me, I decided to take it in with me. Randy ask me if I was sure I wanted to do that, because he didn’t want to get thrown out for bringing in our own drinks, but I told him I would take the blame so only one of us would have to eat our burger in the car. So off we go and order. I just ordered a hamburger, he ordered a #7, which includes a drink. When he comes over to the table, he sets down his drink and then puts a glass of tea in front of me. I looked at him with a curious look. He tells me that he thinks that the man taking our order felt sorry for us and that he told Randy to give his wife this glass of tea. I guess he thought we looked like we were probably retired and poor and was trying to do a good deed for us “oldies”. That’s when I came up with a plan. I’m going to do that if we ever go to a high class restaurant. Maybe we will get more than a glass of tea “on the house”.
Fact #3 This week I found myself missing our friends back in California. It has always been said that if you are down, do something nice for others and you won’t have time to think about yourself. So I got in the kitchen to bake several different desserts for friends who we would be seeing this week. Before I actually was able to deliver all these new recipes which were intended for others, Randy and I scarfed down 2 different new baked items. The point of this fact is this. It is great to do for others and it did, in fact, take my mind of myself. The sad part is this, I gained 5 lbs while attempting to do a good deed. The moral of this story is; do not think that you can bake for others and not eat it yourself if it stays in your house for over 30 min before giving it away. It’s just not possible.

I guess this is all I have learned this week. Isn’t it amazing how much you can learn from the internet. And the most important fact is this, if you read it on the internet, it must be true.

Cakes · Daily Thoughts · Desserts · Fruit

Whiskey Cake (Or If you are a Bapt, like me, we like to refer to it as a Cake With a Kick)

This summer we have had to adjust to living back in Texas, which means that we stay in the house alot. At our age, dealing with heat just means that you learn where the coolest (and I don’t mean “hip”) stores in town are and where the closest ice cream shop is located. Some of our kids are coming to dinner tonight and they had requested that we have whiskey cake for dessert. Mandy and Cameron have taken me to Whiskey Cake on several occasions for us to have that dessert and I told them that I was determined to find the recipe for it. Wa La, lo and behold, the chef at WC was featured in the Dallas paper with his recipe for this amazing cake, which the restaurant has been named having the best dessert for 4 yrs in a row, according to the article. So tonight is the unveiling of this creation that I hope resembles the “real thing”. It takes some time, but since I “don’t have a life”, as our kids seem to think, what else do I have to do but spend hours in the kitchen making any and all of their request. Oops, I guess that didn’t sound very nice. I just hope they remember this when it comes to them picking out my nursing home.
The recipe does take about an hour, but it truly is so worth it.
And for all you Baptist out there, if you decide to bake it for dessert when you are having the preacher over, it will be our little secret what’s in it.

1 lb of dates, chopped
(I buy the chopped dates in the box that are coated in sugar and it worked great.)
1 tsp baking soda
2 cups boiling water
1 cup softened butter
1 cup granulated sugar
1 3/4 cup self-rising flour
2 jumbo eggs (I had extra large so used two eggs and 1 egg yolk)
1 teas vanilla
Place the dates, baking soda and boiling water in a bowl. Stir and allow to sit 15-20 min to soften the dates.
Place the date mixture in a food processor and pulse until it becomes a paste. Set aside.
Cream butter and eggs, vanilla & sugar until light and fluffy.
Add the flour and mix to combine. Fold in the date mixture and pour into a 9×13″ baking pan which has been sprayed with Pam and then coated with a little sugar on bottom.
Bake at 350 in preheated oven. When cake tests done, cool for 20 min then flip cake out onto paper lined plate or tray.
Leave at room temp to cool completely. Once cool, wrap in plastic and keep stored at room temp or serve immediately.

Whiskey Sauce
1 cup heavy cream
2 tables granulated sugar
1 teas vanilla extract
3 egg yolks
1 teas Whiskey
Bring cream, 2 tables sugar to a simmer in a small saucepan.
In a mixing bowl, whisk the egg yolks with the other 2 tables sugar until foamy.
Temper 1/2 of the heavy cream into the mixing bowl and then return the mixture to the rest of the cream.(I actually drizzled gradually about 1/2 cup of the cream mixture to the egg mixture, stirring constantly before adding it to the rest of the cream)
Continue to cook until thicken. (This did not take but a couple of mins).
Add the vanilla and whiskey.
Remove and cool. Store in fridge until ready to use.

Toffee Sauce
1/4 lb (1 stick) butter
1 lb light brown sugar
2 cups heavy cream
2 tables whiskey
1 tables vanilla
Place butter in a heavy bottom sauce pan and melt. Add the brown sugar and cook over medium heat for 10 min.
Add the heavy cream and allow to cook for an additional 7 min, stirring occasionally.
Stir occasionally with a wooden spoon to ensure it is cooking evenly
Remove from heat and add the whiskey and vanilla. Stir.
Cool. You can store in fridge up to 3 days.
When ready to serve the cake pieces, place the needed amount of cake pieces on a baking sheet. Poke holes in the cake pieces and spoon some of the toffee sauce over each piece.
Place in a 500 degree oven for about 2-3 min or until toffee is bubbling and cake is warmed throughout. After placing each piece on individual plates, spoon a little of the Whiskey Sauce over the pieces. Serve with additional whipped cream if desired.

Desserts · Fruit

Peach Praline Cobbler

This recipe is so much like the recipe that my Italian neighbor from NYC gave me years ago that I seemed to have misplaced. It is different from the ordinary cobbler. Such a great way to use fresh peaches.

8 cups of fresh peaches (or frozen)
1 cup sugar
1 cup water
2 tables cornstarch
1 teas ground cinnamon
3/4 cup light packed brown sugar
1/4 cup butter
1 1/2 cups chopped pecans
2 cups self rising flour
2 teas sugar
1/2 cup shortening
3/4 cup buttermilk
in a large pan, combine peaches, 1 cup sugar, water, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3 qt rectangle baking dish.
For filling:
Stir together brown sugar and melted butter; add pecans. Toss to coat and set aside.
For dough:
IN a large mixing bowl, stir together self rising flour and 2 teas sugar. Cut in the shortening. Make a well in center and add buttermilk. Stir just enough to cling together.
Turn dough out onto a lightly floured surface. Knead gently for 10-12 strokes. roll to a 12×8″ rectangle. Spread with pecan filling. Roll up from one of the long sides, (like you would do when making cinnamon rolls). Cut into 12 (1″ thick) slices. Place slices cut down, atop hot peaches.
Bake, uncovered in 400 degree oven for 25-30 minutes or until dough cuts are golden. Serve warm with ice cream or 1/2 & 1/2 poured over individual servings.
*(you may substitute regular flour with 2 teas baking powder, 1/2 teas baking soda and 1/2 teas salt in place of the self-rising flour)

Desserts · Holiday Fare

Praline Pumpkin Dessert

It is truly summer & with temps going to the 100’s, who wants to have the oven on?
Looking through an old 1987 Sothern Living magazine this no-bake dessert drew my attention.
Not wanting to wait for Fall to experience my love of pumpkin, I immediately tore this one out. It is a keeper.
Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup light brown sugar
1/3 cup butter, melted
Mix and press into bottom of a 9″ spring form pan.
Filling:
1 can (14 oz) Sweetened Condensed Milk (aka Eagle Brand)
1/4 cup frozen orange juice concentrate
1 can (16 oz) canned pumpkin
1 teas pumpkin pie spice
1 (8 oz) container frozen whipped topping, defrosted
Blend all ingredients and pour over crust. Put into freezer for at least 4 hours, covered. Spread 1 qt of vanilla softened ice cream over the top. Return to freezer, covered. Allow to stand at room temperature 5 min before serving. Serve with Praline Sauce*
*Praline Sauce
1 can Sweetened Condensed Milk
1 cup light brown sugar
1/2 cup water
1 table butter
1 teas vanilla
Pour contents of can in deep casserole dish. Cover and cook in microwave 3 minutes. Stir and cook another 2-3 min. Stir in brown sugar, water and butter. Microwave an additional 1-2 min, covered. Add vanilla and stir until smooth. Cool or chill before using over pumpkin dessert.

Uncategorized

Red Velvet Brownies

1(4 oz) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups flour
1 (1oz) bottle red liquid food coloring
1 1/2 teas baking powder
1 teas vanilla
1/8 teas salt
Small batch cream cheese frosting*recipe to follow
preheat oven to 350. Line bottom and sides of a 9 inch square pan with foil. Allowed to 2-3 inches to extend over sides, lightly grease with oil.
microwave chocolate and butter in a large microwave safe bowl for 1 to 2 minutes or until melted and smooth; stir at 30 second intervals. Whiskey in sugar. Add eggs, one at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
bake at 350 for 44 to 48 minutes, or until brownies test done. Cool completely about 2 hours. Lift brownies from pan using foil sides as handles; gently remove foil.spread small batch cream cheese frosting over top of brownies and cut into 16 squares.
*frosting
1(8) ounce package of cream cheese,softened
3 tablespoons butter, softened
1 1/2 cups of powdered sugar
1 teaspoon vanilla extract
beat cream cheese and butter at medium speed with mixer until creamy. Gradually add powdered sugar with vanilla. Mix until smooth.

Chocolate · Cookies · Desserts

Chocolate Pecan Pie Bars

I felt that after posting the recipe for Possum I had better redeem myself and what better way to do that than with a chocolate dessert. There were several inquiries as to if that was a real recipe. Yes, it was a real recipe out of Randy’s family cookbook from his great grandmothers family. Because I had never seen anything like it I just had to post it. But now on to the chocolate bars, these combine the wonderful flavor of pecan pie and chocolate. We were at Luby’s today and it took all my will power to walk past the pecan pie which in turn made me come home and want to make pecan pie. These give me both loves, pecan pie and chocolate…ah, much better sounding than Possum and Sweet Potatoes don’t you think?

1 1/4 cup flour
1/4 sugar
1/2 teas baking powder
1/2 teas ground cinnamon
1/2 cup cold butter (1 stick)
1 cup chopped pecans
1/4 cup butter
1 oz unsweetened chocolate square
3 beaten eggs
1 1/4 cups packed light brown sugar
2 tables water
2 teas vanilla
In a mixing bowl, stir together flour, 1/4 cup granulated sugar, baking powder and cinnamon. Cut in the 1/2 cup cold butter until mixture resembles coarse crumbs.
Stir in pecans. Press into bottom of an ungreased 13x9x2 baking pan. Bake in a preheated 350 oven for 10 min.
Meanwhile, in a small saucepan, combine the 1/4 cup butter and chocolate.
Heat and stir over low heat until chocolate is melted. In a small mixing bowl, combine eggs, brown sugar, water and vanilla. Stir until well blended. Pour over crust. Return to oven. Bake 20 min. Cool. Cut into bars.