Category: Desserts

Cakes · Chocolate · Desserts

Linda Cooper’s Pralines

Chocolate CastlesLeave a comment

Bunco is at our house tonight so thought I would surprise the ladies and make some fudge and pralines. Linda Cooper gave me this recipe in the 80’s and we have made it ever since for holidays and have given away plates of them. They are easy to make, you don’t need a candy thermometer, just a chair to sit on while you stir it for 20 minutes.

This recipe is scrumptious as a filling on a layered chocolate cake which you then pour chocolate ganache over the top.

2 cups sugar

2 cups chopped pecans

1 cup  Pet Evaporated Milk

3 tables white Karo syrup

3 tables butter

1 teas vanilla

In heavy saucepan, bring to a boil the milk, sugar and Karo. When mixture begins to boil, set timer for 20 min ,stirring constantly (even when you are waiting for it to boil) and cook for the 20 min. (on a really low humid day, I only cook  mine for 18 min because I don’t want it to get too hard). When mixture has boiled for 18-20 min, take off heat and add the butter and vanilla. Stir and beat until the mixture starts to get thick. At this point, add the pecans and continue stirring until mixture is beginning to firm up. At this point, drop by teaspoons full on a sheet of waxed paper. Allow to cool and take to the TV room and eat as much as you want.

*If you use this as a filling for chocolate layer cake, I would only cook no longer than 18 minutes. As it begins to firm up as you are stirring it after you have taken it off the heat. Pour it on the bottom layer of a chocolate cake. When it has hardened, put the top layer of the cake on top and then pour your favorite recipe of ganache over the top. (You don’t want the filling to be as hard as the candy, so I wouldn’t cook it as long if you are using it as a filling.)

Cakes · Desserts

Dream Whip Cake

Chocolate Castles1 Comment

A very popular cake in the 70’s and 80’s, this cake is extremely “fluffy” and moist. It is simple, but very very good and because it rises so high, makes a beautiful layered cake on a pretty cake plate.

Preheat oven to 325

1 cup milk

4 eggs

1 teas vanilla

1 teas almond extract

1 teas butter, softened

1 package dry dream whip (you can find it on the grocery shelves over by the cake mixes)

1 small box instant pudding (I use chocolate pudding for the chocolate cake and french vanilla for every other flavor)

1 Duncan Hines Cake Mix (flavor of your choice)

Combine all ingredients and mix for 4 minutes.

Bake at 325 in 2 (9″) layer cake pans which you have greased and floured. Bake until toothpick comes out clean when inserted in middle of cake (usually about 25-30 min, depending upon your oven.

Perfect Buttercream Frosting

1/3 cup milk (I like to use half and half or whipping cream)

1 teas vanilla

1 teas butter flavoring

1 stick butter

1 box of powdered sugar (1 lb)

Combine ingredients and mix until any lumps are out of butter and sugar.

Cakes · Chocolate · Desserts

A Super Duper Chocolate Cake

Chocolate CastlesLeave a comment

This is a perfect chocolate cake to bake and have around the house for the weekend. Every time you go through the kitchen, just slice another bite or two off to treat yourself for cleaning the windows, changing the sheets, bathrooms, etc…..this chocolate cake is the perfect amount of cocoa and satisfies that chocolate craving.

Then end that perfect Saturday night grill meal, with a big piece with cinnamon ice cream along side it in a bowl.

 

3/4 cup butter

3/4 tsp baking powder

3 eggs               1/2 tsp salt

2 cups all-purpose flour   2 cups sugar

3/4 cup unsweetened cocoa powder         2 tsp vanilla

1 tsp. baking soda                                          1 1/2 cups milk

 

Allow butter and eggs to get to room temperature. (about an hour)

Lightly grease (or spray with Pam) the bottoms and sides of 3  (8 1/2″)round or square cake pans.

Set pans aside.

Preheat oven to 350. In medium bowl,stir together the flour, cocoa, baking powder, baking soda and salt. Set aside.

 

In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Scrape sides of bowl and beat on medium another 2 minutes. Mixture should be very light and sugar dissolved completely. Add eggs, one at a time, beating for about 1 min after each egg. Stir in vanilla.

 

Alternately mix in flour mixture with milk, on low until both have been mixed in the butter mixture until well combined. Divide and spread cake batter into the 3 cake pans.

Bake for 30-33 min or until toothpick inserted in middle comes out clean. Be sure to watch very closely as you do not want a dry chocolate cake. When the middle of the cake looks a little glossy, it is either usually done or within a 1-2min of being done.

 

Frost with Chocolate Frosting:

In large saucepan, melt 2 cups (12 oz bag) of semisweet chocolate pieces with 1 stick of butter, over low heat.  When melted, cool for 5 min. Stir in one 8 oz sour cream. Gradually add 1 (1 lb) box of powdered sugar (4 1/2 cups). Beat on medium speed until mixture is smooth. Add 1 teas vanilla and mix well. Spread between cooled cake layers and on sides and top.

Daily Thoughts · Desserts

Peanut Brittle A La Microwave

Chocolate CastlesLeave a comment

I admit it, I was one of those cooks who has turned up my nose to recipes that were made in the microwave aways snubbing any of “those” recipes because, “how in the world can anything made in the microwave” be as good as down home cooking in the ole oven. BUT….I am today posting my SECOND recipe that was made or, as my kids call it, “nuked”. Not only do I feel so hip, because it was so easy and quick, I have now time to sit and post it on the blog, then with the time left over from that, sit and read through cookbooks.

Yesterday, I found this recipe from a cookbook from the 80’s (yes, they did have microwaves back then) and because it only had a few ingredients, I figured that if it didn’t turn out, all I had wasted was 1 cup peanuts and a little sugar, so off I go to the kitchen and wa-la……..really good Peanut Brittle. Recipe could not be easier.

Microwave 1 cup sugar with 1/2 cup white corn syrup (after stirring together) in a glass bowl for 3 minutes.

Stir in 1 cup peanuts as soon as you take mixture from microwave and then microwave 3-4 min (depending on your microwave) or until light brown.

Add 1/2 tables butter and 1 teas vanilla, stir and microwave for 1-2 min more. Peanuts will be lightly browned and syrup very hot.  (If peanuts are raw, it may take longer to cook, so best to use unsalted, cooked peanuts)

Add 1 teas baking “soda” to mixture and stir quickly until light and foamy. Quickly pour mixture onto lightly greased cookie sheet that has sides to it. Let cool for 1 hour and then break up into pieces

NOTE: Cooking times will vary according to different microwaves. Watch carefully and add time in 30 sec intervals.

Chocolate · Desserts

3 Minute “Cup” Cake

Chocolate CastlesLeave a comment

I awoke this morning to a most delish idea from a blog called Two Chums. They had written about a cupcake that you can make from start to finish in less than 10 min., so thought I would share this with you. Am making them tonight for dinner.

They found it in a Food Network magazine and said it is so good and much like the “molten chocolate cake” that is so infamous around different restaurants.

Myself, like Two Chums, have never “baked” anything in the microwave oven before so it is broadening my horizons.You really do bake them for 3 min in coffee mugs in the microwave. I think you are going to like this. So easy and so yummy.

8 oz butter

8 oz dark chocolate, chopped

3/4 cup sugar

3/4 cup flour

4 eggs

1 teas sea salt

1 teas orange zest or vanilla extract

Whipped cream and shaved chocolate

Put butter and chocolate in glass bowl and microwave for 1 min on high. Stir until all is melted.

In another bowl, mix flour, sugar, eggs, salt and flavor of your choice, zest or extract.

Whisk in melted chocolate mixture. Divide into mugs (4-6, depending on how many you need or how large you want the “cup cakes”)

Place mugs in microwave and cook on high for 3 minutes. Test the cupcakes. They should be firm on the sides and soft in the middle. Cook 30 sec to 1 min, if needed. Add whipped cream and chocolate shavings and serve immediately. Will post pictures when I make them.

Can’t wait to try them tonight. Write or send a picture if you make them. Have a Chocoholic Weekend!

Desserts · Fruit

Lemon Strawberry Trifle

Chocolate CastlesLeave a comment

Since I needed two trifles for tonight, I decided to do a completely different flavor one for those who might not like chocolate. (Is there really anyone out there who doesn’t like chocolate?)

Bought an angel food cake, quart of strawberries, strawberry jello,  lemon flavored instant pudding mix and whipping cream.

Clean and slice strawberries and set aside. In a small saucepan, bring to boil: 1 cup water, 1 cup sugar and 4 tables cornstarch. Stirring continually till thick and clear. Take off heat and add 3 heaping tables of strawberry jello (you cannot use sugar free for this, won’t work) Stir till gelatin is dissolved. Be sure mixture is completely cool before layering it with the whipping cream.

Beginning with a little of the strawberry glaze in the bottom of the bowl, layer cubed angel food cake, lemon pudding which you have made according to directions on box, strawberries and glaze, then whipping cream. Repeat layers ending with whipping cream.

Chocolate · Desserts

Chocolate Brownie Trifle

Chocolate CastlesLeave a comment

Am headed to Bunco tonight and it is my turn to bring desserts, so thought I would take something that is cool and creamy. Made some brownies, chocolate pudding and bought some caramel, toffee bits and whipping cream and made this pretty trifle.

Layered them in the bowl and look what you get. A really pretty dessert that you can put together so quickly.

1 small package chocolate instant pudding, made according to directions

1 box brownie mix (I did make homemade because I forgot to buy brownies, the recipe is on the blog)

1 pint of whipping cream, whipped with 1 cup powdered sugar

1 1/2 cups toffee bits

1 jar of caramel sauce (used Smuckers)

Pour a little caramel in the bottom of the trifle dish. Layer rest of ingredients beginning with cubed brownies, pudding, 1/2 cup toffee bits and then a third of the whipping cream. Repeat layers ending with whipping cream and then sprinkle last 1/2 cup of toffee bits on top. Cover and put in fridge until serving time. Should serve between 10-12

A Bunco Delight
Cakes · Desserts

Fresh Peach and Praline Trifle

Chocolate CastlesLeave a comment

Yesterday I posted the Colonial Pound Cake that I told you I would be posting a trifle using the cake. Well, here it is and it is a winner.

1/2 cup honey

1/4 cup brandy (opt)

6 fresh peaches, peeled and sliced

3/4 cup firmly packed light brown sugar

3 1/2 cups heavy whipping cream, divided

3 tables butter

1 cup chopped pecans

1 teas vanilla

1 recipe Colonial pound cake, cubed (recipe for pound cake is posted on July 23 or under the title, Colonial Pound Cake)

In a small saucepan, combine honey and brandy over medium heat. (If you leave the bourbon out, substitute vanilla or amaretto syrup). Bring to simmer and cook 2 min. Cool completely.

In a medium bowl, combine peaches and honey mixture. Cover; chill 4 hours.

In a medium saucepan, combine brown sugar, 1/2 cup cream and butter. Over medium heat, cook 3-4 min, stirring constantly until sugar dissolved. Stir in pecans and vanilla extract. Cool completely.

In a large bowl, being sure no grease is present on bowl, using electric mixer on medium, beat 3 cups whipping cream until soft peaks form.Add brown sugar mixture, beating until stiff peaks form.

To assemble, layer cubed cake, cream mixture and peaches in a large serving bowl, repeating layers as needed. Chill, covering bowl,  at least 4 hours until ready to serve.

Desserts

Colonial Pound Cake

Chocolate Castles1 Comment

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

5 large eggs

1/2 cup milk

1 teas vanilla extract

1 teas almond extract

2 cups flour

1/4 teas salt

Preheat oven to 300. Spray a 12 cup bundt pan with Pam and then dust with flour, to avoid cake sticking to pan. (Or buy Pam with flour)

In a large bowl and using mixer at medium speed, beat sugar, shortening and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk, and extracts, beating to mix well.

In a small bowl, sift together the flour and salt. Gradually add to sugar mixture beating to mix well. Spoon batter into prepared pan. *If you only have a 9 cup bundt pan, fill as you normally would and then pour the remaining batter into greased muffin pans or a square baking pan (after greasing them). Bake each pan until knife inserted comes out clean.

If using the 12 cup bundt pan, bake about 1 hr and 10-15 min. Loosely cover with foil during last 20 min of baking to prevent excess browning.

Then tomorrow, I am posting a delicious trifle which will be using this great pound cake as the basis to the trifle. You can use this pound cake plain with coffee or for spreading a raspberry jam over half the batter before pouring the rest of the batter over the jam and bake. There are numerous ways to use this basic pound cake.

Chocolate · Desserts · Fruit

Chocolate Raspberry Cheesecake

Chocolate CastlesLeave a comment

1 Ready Crust Chocolate Pie Crust

6 oz cream cheese, softened

1 can sweetened condensed milk (Eagle Brand)

1 egg

3 tables lemon juice

1 teas vanilla

1 cup fresh or frozen raspberries

Chocolate glaze

Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 min or until center is set. Cool.

Top cheesecake with Chocolate glaze; chill.

Glaze: In a small saucepan, over low heat, melt 2 (1 oz ea) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Cool just a couple of min and pour over cheesecake and put into fridge for a few hours to chill.