Tag: Southern Desserts

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

German Chocolate Sheet Cake

Chocolate Castles3 Comments

We are so excited to have friends coming in from California who have become like family. When we began to plan when they could come, I immediately knew what we would be having for dinner their first night here….chicken fried steak! So after deciding on the main course, and knowing the only things you MUST have with the steak is mashed potatoes, black eyed peas/green beans, we didn’t spend too much time on the side dishes. Looking through different recipes, I remembered that not only is German Chocolate cake is Randy’s favorite cake, it is also one of theirs. So I decided to make one. This one is a little different from the original. Because the homemade cake is so light, it doesn’t hold up well to what I wanted to do, so I used the Betty Crocker, pudding included German Chocolate cake mix and made it in a glass pyrex 9×13. When it was baked and still warm, I poked holes with the handle of a large wooden spoon so the homemade German Chocolate frosting could seep into the cake. This gives the cake such a gooey-gooey texture and allows for the coconut-pecan mixture to ooze through out the entire cake. Then, of course to cover up the holes, what does one do? Well, one makes homemake chocolate frosting to drizzle over the top of that. And to top it off, we will have a side dish of Blue Bell Homemade Vanilla, sitting ever so lovely beside it.

Directions:

Bake a Betty Crocker German Chocolate Cake according to instructions on box. While cake is still warm, poke homes and pour the homemade frosting over the top. Then drizzle the chocolate over entire cake.

Frosting:

3 egg yolks
1/2 cup butter
1 cup evaporated milk (not Eagle Brand)
1 cup light brown sugar
1 1/3 cup coconut flakes
1 teas vanilla
1 cup crushed pecans

In a medium size saucepan, combine the butter, egg yolks, milk and brown sugar. Stir continually until mixture is beginning to thicken. (about 7-9 minutes).
Remove from heat and add the vanilla, coconut and pecans. Stir until mixture has thickened a little more and then pour over the baked cake.

Chocolate drizzle:
1/4 cup butter, melted
1/2 cup cocoa
1 tables white Karo syrup
1/4 to 1/3 cup milk or half & half
2 cups powdered sugar
1 teas vanilla

Melt butter, cocoa, syrup together in microwave bowl. When butter is melted, stir until cocoa is dissolved in the butter. Add the powdered sugar, one cup at a time, stirring until lumps are gone and it is well combined. Add the vanilla.
Drizzle over the cake. If chocolate mixture is a little thick, you can thin with a little extra milk and/or place in microwave for about 15 seconds to get it easy to drizzle over the cake.

Daily Thoughts · Desserts · Fruit · Pies · Uncategorized

Old Fashioned Banana Pudding with a Twist (actually several twists)

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This weekend we were invited to a dinner party, where I had volunteered to bring the dessert. It has come to my attention that we aren’t that well liked, they just invite us so I will bring the dessert, as folks know that I love to bake and use any opportunity for a reason to do so. Also, Jodi had invited some of their friends over on Saturday night and of course, and I had volunteered to make her dessert for her gathering as well. When given her choice of what she wanted me to make she choose banana pudding. Being that that is not one of my favorite desserts with the vanilla wafers, I quickly remembered Paula Deens banana pudding which steps up traditional banana pudding about 10 notches. That was my deciding factor, remembering standing in our kitchen, licking the bowl of Paula Deens banana pudding several years back. She uses Pepperidge Farm Chessman cookies instead of vanilla wafers and adds several ingredients making this a most richly flavored dessert. By the time I got to the store, I decided to just make a double batch, one for the Duprees and one to take to our dinner party. Walking through the grocery store I started thinking about the chessman cookies and decided that I would use a crust that is so easy and yet so delicious instead of the Chessman cookies! It is the crust which is used for Texas Panhandler Yum Yum’s. Now, it was all coming together. That would be the crust, and Paula Deens filling for the pudding. All that to say…….here is the version that was made and devoured Saturday night.
When Jodi called this morning she told me that her company ask what the crust was because it was just delicious. Trust me on this, you will love the combination of the flavors and the ease of which it is made.

Thank you Paula for sharing more of the Southern dishes that make our lives a little more heavenly with each bite.

Preheat oven to 350.
Crust

1 1/2 cups flour
1/2 cup finely chopped pecans or walnuts
1/2 cup butter

Melt butter in microwave safe bowl. When completely melted, add the flour and the nuts. Stir to combine and place in either a 9×13 or a 11×7″ pan. If using the 11×7, the crust of course will be a little thicker. I was making it for 6, so I used that size. I made Jodi’s in 9×13 because she was serving 9. Either works fine.
Spread crust ingredients in pan using your fingers until dough is spread evenly in pan and bake in preheated oven for about 12-15 minutes or until golden brown. IF using the 9×13 it won’t take as long to bake. Cool crust completely. Set aside.

Filling
2-3 bananas
1 (3 oz) package of french vanilla instant pudding *see below
1 (3 oz) package of white chocolate instant pudding
1 (8 oz) softened cream cheese)
1 can of Sweetened Condensed Milk (Eagle Brand)
1 (8 oz) container Cool Whip, thawed

Topping * See Below
1 1/2 cups cold heavy whipping cream
1/2 cup powdered sugar

Whip softened cream cheese with the Eagle Brand milk until well combined. Add the Cool Whip and beat just until well mixed. Set aside in fridge while making pudding.

Beat both packages with 3 cups of cold milk until thick. (recipe on box will say use 2 cups for each box, but do not do this, just use the 3 cups for the 2 boxes combined) When thickened, add to the cream cheese mixture and mix thoroughly. Slice 2-3 banana over cooled crust. Spoon pudding mixture over the sliced bananas. Place in fridge, covered with plastic wrap.

Whipped topping

It is very important to use a very clean, grease free bowl to whip cream. any grease will cause the whipping cream not to thicken. Using 1 1/2 cups very cold heavy whipping cream, add 1/2 cup powdered sugar and whip until whipping cream is thick and holds its shape, about 3-4 minutes. Spoon over chilled pudding mixture and keep covered in fridge until ready to serve.
Cut into squares and serve with more sliced bananas on top if desired.

*I use French vanilla instead of the banana instant pudding, just because I don’t like so much banana flavor. But you can use banana instant pudding if you like a more banana flavor.
*if you don’t like or want to use whipped cream for topping buy an extra Cool Whip and use instead.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Gingerbread Latte Cake with Vanilla Whipped Cream Frosting (taken from Southern Living)

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When I said I was going to finally get the chance to sit down by the Christmas Tree and look for recipes in my new magazines, it was so fabulous to see this cake pop off the page. Every year, the anticipation of Starbucks making their gingerbread frappes and lattes,just begin the Christmas season off so tastefully. When I saw this beautiful gingerbread cake recipe, visions of sipping a gingerbread latte while savoring every bite of this cake did me in. Thank you Southern Living for continuing to “wow” us with exciting and luscious recipes.

Cake Layers
3 3/4 cups all purpose flour, plus more for dusting pans
1/2 cup chopped crystalized ginger
2 teas baking powder
1 teas baking soda
1 teas salt
1 teas ground cinnamon
1/4 teas ground ginger
1/4 teas ground nutmeg
1 cup salted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
1/2 cup molasses

Espresso Simple Syrup
3/4 cup hot very strong brewed coffee
1/2 cup granulated sugar

Vanilla Whipped cream Frosting
3 cups heavy cream
1 1/2 teas vanilla bean paste (or 2 teas vanilla extract)
1/2 cup granulated sugar

Prepare cake layers; preheat oven to 350. Process flour, crystllized ginger, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a food processor util crystalized ginger is finely ground, about 1 minute. Set aside.
Beat salted butter with a electric mixer on medium, until creamy. Gradually add light brown sugar beating unit light and fluffy.
Add egg yolks, 1 at a time, beating just until blended after each addition. Stir together coffee and molasses in a glass measuring cup. Add flour mixture to the mixture alternately with coffee mixture, beginning and ending with flour mixture, beating on low speed just until blended after each addition.

Place egg whites in a glass bowl. Beat with a electric mixer on high until stiff peaks form. Gently fold egg whites, in thirds into batter, folding just util incorporated after each addition.

Spoon batter into 3 greased (with vegetable shortening) and floured 9″ round cake pans. Bake in preheated oven until cake tests done in the middle, about 19-22 minutes.

Meanwhile, prepare the Espresso Syrup. Bring coffee and granulated sugar to a boil in a small saucepan over medium high. Boil, stirring occasionally, until reduced to about 1/2 cup, 5-6 minutes.

Remove cakes from oven when done and cool in pans on wire racks 10 minutes. Transfer from pans to wire racks; brush evenly with warm espresso syrup. Cool completely. About 1 hour.

Prepare frosting while cake layers cool.
Beat cream and vanilla bean paste (or extract) with electric mixer on medium high speed until foamy, 1 to 2 minutes. Gradually add sugar beating until stiff peaks form. Do not over beat as it will turn to butter.

Assemble cake by spreading frosting between layers and on top and sides of cake. Gently press crushed ginger cookies around the bottom of the cake sides, if desired or sprinkle some caused ginger cookies over the top of cake.

Daily Thoughts · Fruit · Uncategorized

Blackberry-Blueberry Cobbler

Chocolate Castles2 Comments

Saturday I remembered I had fresh blackberries in the freezer that we got last summer. When I saw this recipe on the back cover of a Paula Deen Magazine, I quickly got the blackberries out and proceeded to make it. The recipe is from a Diner in Sevierville, TN and is called Black & Blue Southern Style Cobbler. We devoured it with Blue Bell Homemade Vanilla on top.

5 cups blackberries

5 cups blueberries

3/4 cup sugar

1/4 cup Hillside Winery’s Black & Blue Wine

1/2 cup water

1 stick butter (1/2 cup)

Crust:

1 cup sugar

1 cup self-rising flour

1 cup whole milk

Preheat oven to 350.

In a large pot, combine fruit, sugar,wine and water. Bring to a low boil, stirring often to keep the fruit from sticking. Meanwhile, mix sugar and flour in a bowl. Add milk, stirring as you add until batter is well mixed. Set aside.

Once the fruit mixture is hot, melt the stick of butter in the preheated oven in a 9×9 pan. Once butter is melted, pour fruit into the pan and stir to mix together.

Pour batter (crust) evenly over fruit and return to oven. Bake at 350 until crust is a golden brown. About 45 minutes. Top with ice cream or whipped cream.

Chocolate · Desserts · Uncategorized

Peanut Butter Swirl Brownies

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I know I said I would post two healthy recipes before going into desserts, but…I’m thinking that because these have peanut butter in them, that should count for something. After seeing this recipe in my old Paula Deen magazine from 2008, it amazed me that this had slipped by me for 8 years.  Since some of our grandkids are spending time at our house next week due to spring break, it gave me an excuse to bake these and not have to say they are all for me.

1 cup butter

5 (1 oz) squares unsweetened chocolate

2 1/3 cup sugar, divided

6 large eggs, divided

1 tables vanilla extract

1 3/4 cup flour

1/4 teas salt

1 (8 oz) package cream cheese, softened

3/4 cup creamy peanut butter

Preheat oven to 350. Line a 13″x 9″ baking pan with heavy-duty aluminum foil; lightly grease foil.

In a medium bowl, combine butte and chocolate. Microwave on high in 30 second intervals, stirring after each, until chocolate is melted and smooth. Will take about 2 minutes total.

In a large bowl, combine 2 cups sugar,5 eggs and vanilla. Beat on medium speed with mixer until fluffy. Slowly beat in butter mixture until combined.

In a small bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Spread batter into prepared pan; set aside.

In a small bowl, combine cream cheese, peanut butter, 1/3 cup sugar, and 1 egg. Beat until smooth. Drop mixture by tablespoons over chocolate mixture. Swirl batter gently with a knife. Bake for 38-40 minutes or until brownies tests done in center with just a few crumbs still attached to testing knife. Let cool before cutting into squares.

Desserts · Uncategorized

Kentucky Butter Cake

Chocolate Castles6 Comments

On Face Book this morning, this cake showed up and instantly I went to the fridge and took out butter to soften so I could make it later in the morning. All I can say is WOW…it is just amazing and you can make it in one bowl, which is always a plus. The glaze that oozes into the holes which you punch as soon as it comes out of the oven, just makes it even more delectable. Three different people have sampled it today, and if you could have seen the looks on their faces. This will be one of the cakes that I make through the holidays this year to sell.

Ingredients for Cake

1 cup butter, softened

2 cups sugar

4 eggs, room temperature

3 cups all purpose flour

1 teas baking powder

1/2 teas baking soda

2 teas vanilla

1 cup buttermilk

Ingredients for Glaze

3/4 cup sugar

1/3 cup butter

3 tables water

2 teas vanilla

Preheat oven to 325:

For cake, combine all ingredients in a large mixing bowl. Beat for 3 minutes and pour into a greased and floured bundt pan. Bake until cake tests done. (depending on size of bundt pan, will depend on how long it bakes, I used a small bundt pan and 4 mini loaf pans, but if you use a typical size bundt, such as a 9 or 10 cup, it will need to bake about an hour).

Glaze

Combine the butter, water and vanilla in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, but do not boil. (I added one teaspoon of the vanilla to the mixture while it was cooking and then added the last teas right before I poured the glaze over the cakes.)

Bake in 10″ bundt pan which you have greased and floured for 60-75 min depending on your oven.  I begin to check for doneness  after about 55 min. But test about every 3-4 min until cake tests done!

When cake comes out of the oven, punch holes with end of a stick, straw or small round handle. Pour glaze over the cake allowing to drip down into the holes. Let cake cool completely before removing out of pan.

Desserts · Fruit

When Words Fail You, Pies Never Do

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I just saw those words in a Taste of Home magazine over an advertisement for Lucky Leaf Blueberry Pie filling. As I sat there and pondered (and yes, I know, I need to get a life more than dissecting and trying to find meaning through recipes)

that statement, I remembered that all the years growing up, the nights when I got stood up (thankfully there weren’t TOO many of those), or didn’t make the grade I wanted, or having a bad hair day,( which there were so many of those, living in a humid windy city) walking into the kitchen and finding a homemade chocolate, cherry or buttermilk pie…well, I didn’t need to hear any words from my Mom or Dad, I just had to sit down with a great big glass of sweet tea and a piece of pie. It just made everything seem a little better. Pies just always seem to say, Welcome Home, I’m glad you are here.

When I was leafing through this old Taste of Home magazine, I came across this cream cheese stuffed blueberry pie. It sounds delish so think I will make it this weekend, you know, just in case I miss the 12 hour sale at Stein Mart or find that after stepping on the scale, that I have obtained a muffin top on top of the one I already have. I don’t know why I keep gaining a few pounds every year! Must be all the carrot sticks I keep munching on; note to self…give up the carrots so I will have more tummy space for pie!

Blue Ribbon Stuffed Crust Blueberry Pie (substitute cherry or apple, if you like)*If you use the apple, omit the almond extract)

1 8 oz package cream cheese, softened

1 teas grated lime peel

1 teas lime juice

1/2 cup sugar

1/2 teas almond extract

2 (9″) pie crusts (if using refrigerated crusts, let them get to room temp)

1/4 cup slice almonds

1 (21 oz) can Lucky Leaf Premium Blueberry Pie Filling or Cherry

Preheat oven to 425. Beat cream cheese, lime peel, lime juice, sugar and almond extract until creamy. set aside.

Unroll one pie crust and press into sides and bottom of the pie pan. Sprinkle with sliced almonds and press them lightly into the crusts. Top with 3/4 of cream cheese filling.

Unroll second crust; place on filling. Flute edges to form double crusts; pierce with fork. Spread Pie Filling on top of crust.

Add remaining cream cheese filling over the fruit filling and swirl with a spoon, being careful not to disturb the crust underneath.

Bake at 425 for 15 min; reduce oven to 375 and bake 25-30 minutes or until crust is golden around the edges. Cool and refrigerate before serving.

Cakes · Desserts

Pineapple Pound Cake

Chocolate Castles2 Comments

I have to make this..it just sounds so moist and think how good it will be to put a spoonful of whipped cream over a slice.

Cake

1/2 cup Crisco

1 cup butter, softened

2 3/4 cup sugar

6 large eggs

3 cups flour

1 teas baking powder

1/4 cup half and half or (dilute 1/8 whipping cream with 1/8 cup water)

1 teas vanilla

3/4 cup crushed pineapple with juice

Cream butter, Crisco until fluffy. Add eggs 1 at a time.

Sift flour and baking powder. Add to creamed mixture 1 spoonful at a time, alternately with milk.

Stir in crushed pineapple with it’s juice and vanilla. Pour into a large well greased tube or bundt pan.

Place in a cold oven and turn oven on to 325. Bake for 1 1/4 hours or until cake tests done. Remove from pan and place on wire rack to cool.

Glaze

1 1/2 cups powdered sugar

1/2 cup crushed pineapple

Enough water to be able to drizzle over cooled cake (I will probably use milk instead of water).

Daily Thoughts · Desserts · Fruit · Holiday Fare

Skillet Apple Pie

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All I can say is this….it was the best apple pie we had ever had and our friends who share it said the same thing. The brown sugar-butter sauce in the bottom of the skillet under the crust just oozes the best buttery flavor and you just stand there and scrape all that sauce out with a spoon. My sister-in-law had us over for Christmas Eve breakfast, and as we were just standing there talking, she began to make this pie for their dinner, so I helped peel apples and began to read over the recipe. After taking a picture of it to bring home, I decided that afternoon that I was going to make it Christmas day for our dinner. I am so glad I did.

Ingredients:

1 large iron skillet

2 pounds of Granny Smith apples

2 pounds of Braeburn apples

1 tables flour

2 teas cinnamon

3/4 cup granulated sugar (I used all light brown)

1/2 cup butter

1 cup firmly brown sugar

1 (14 oz) package refrigerated pie crusts (I used Betty Crocker box pie crust mix that you add water and roll out, I love the flakiness of this brand instead of the refrigerated ones)

2 tables granulated sugar

Preheat oven to 350. Peel apples and cut into 1/2″ slices. Toss apples with cinnamon, flour and the 3/4 cup sugar (be it granulated or brown sugar, your choice, but use the brown, it is so good). Set aside.

Melt butter in a 10″ cast iron over medium heat; add the 1 cup of brown sugar and cook, stirring constantly until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apples onto crust and top with remaining crust. Sprinkle the 2 tables granulated sugar over the piecrust and cut 4 to 5 slits in top pie crust to allow steam to escape.

Bake at 350 for 1 hour to 1 hr and 10 min or until golden brown and bubbly.* (sometimes it might be necessary to place strips of aluminum foil around edges of pie crust to prevent over browning) I placed the skillet on a sheet of aluminum foil before placing in oven to avoid spills going over bottom of oven. Cool on a wire rack for about 30 min before serving with ice cream.

Chocolate · Desserts

Chocolate Creme Pie

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Ok, Eric, here it is….my mother’s chocolate pie we have been making for over 50 years. My son-in-law just called for my chocolate pie recipe and I discovered I had never posted the recipe. This is an old fashioned chocolate cream pie that is always a crowd pleaser, topped with whipping cream, you cannot find a better dessert to serve to family or friends. Very simple, very traditional and very very good.

2 1/2 cups milk

1 cup sugar

5 tables unsweetened cocoa

3 egg yolks

1/4 cup flour

1/2 teas salt

2 table butter

1 teas vanilla

Combine all ingredients in a medium saucepan.  Using a whisk, whisk all ingredients until egg yolks are broken up and turn heat under pan. Continue to whisk continually while cooking until the flour, cocoa and eggs are totally blended and all lumps are gone. Continue to stir until mixture begins to bubble and thicken. When it is thick, remove from heat and add 1 teas vanilla and 2 tables butter. Stir until butter is melted and combined. Pour into cooled baked pie shell.  Before serving, top with whipped cream.