Living 2 Eat |

Tiramisu Toffee Torte

Cake:

1 pkg. white cake mix

1 cup strong coffee, room temperature

4 egg whites

4  1.4 oz. or 18 minature Heath Bars, very finely chopped in food processor)

Frosting:

2/3 cup sugar

1/3 cup chocolate syrup

8  oz. cream cheese

1 1/2 cups cool whip

2 tsp. vanilla

1/2  cup strong coffee, room temperature

Garnish:

Chopped Heath Bars  or Chocolate Curls

Heat oven to 350 degrees.  Grease and flour four 8 inch round cake pans.  In a large bowl, combine cake mix, 1  coffee and egg whites at low speed until moistened; about 2 minutes at high speed.  Fold in chopped toffee bars.  Spread batter equally in the four pans.  Bake at 350 for 12-15 minutes or until a tooth pick comes out clean.  Cool 20 minutes and remove cake from pans.  Cool completely.

In a medium bowl combine sugar, chocolate sprup and cream cheese; and beat until smooth.  Add cool whip and vanilla and beat until fluffy.  Refrigerate until ready to use.

To assemble:  Drizzle first layer of cake with 2 tablespoons of coffee and spread with 3/4 cup frosting.  Repeat with layers 2 and 3.  Top with remaining cake and frost the sides and top of the cake with the remaining frosting.  Garnish with heath bars or chocolate and store in the refrigerator.

I am always looking for a good cake recipe and this one is definitely a winner, I found it in Paula Deen’s magazine.  So moist, light and tastes like summer!

Denise S. Plunkett

Fort Myers, Florida

FRESH TANGERINE CAKE

2 1/2 CUPS ALL PURPOSE FLOUR

1 3/4 CUPS OF SUGAR

11/2 TEASPOONS BAKING SODA

1 TEASPOON BAKING POWDER

1/2 TEASPOON SALT

1 CUP VEGETABLE OIL

1 TABLESPOON TANGERINE ZEST

1 CUP FRESH TANGERINE JUICE ( 6-8 TANGERINES)

3 LARGE EGGS

1 (8 OZ ) SOUR CREAM

PREHEAT OVEN TO 350 DEGREES

SPRAY 2 (9 INCH) ROUND PANS WITH NON-STICK COOKING SPRAY WITH FLOUR.

IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING SODA, BAKING POWDER AND SALT.

BEAT IN OIL, ZEST, JUICE, AND EGGS AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL COMBINED

ADD SOUR CREAM, BEATING UNTIL SMOOTH

POUR BATTER INTO PREPARED PANS, AND BAKE FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

LET COOL IN PANS FOR 15 MINUTES, REMOVE AND PLACE ON WIRE RACKS.

ONCE COMPLETELY COOLED, SPREAD TANGERINE CREAM CHEESE FROSTING IN BETWEEN LAYERS AND TOP AND SIDES..

TANGERINE CREAM CHEESE FROSTING: MAKES 5 CUPS

1 (8OZ ) CREAM CHEESE, ROOM TEMPERATURE, SOFTENED

1/2 CUP OF BUTTER, SOFTENED

1 TABLESPOON TANGERINE ZEST

3 TABLESPOONS FRESH TANGERINE JUICE

6 CUPS CONFECTIONERS’ SUGAR

IN A LARGE BOWL, BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY.  BEAT IN ZEST AND JUICE UNTIL COMBINED.  GRADUALLY BEAT IN CONFECTIONERS SUGAR UNTIL SMOOTH.

This is a favorite holiday cookie… 

Donna Engle Godfrey

Massanutten, Virginia

Oatmeal Fancies

3 cups quick oats (uncooked)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
1-1/4 cup brown sugar
1 egg
1/3 cup milk
1/2 teaspoon almond extract
1 teaspoon vanilla
6 ounces white chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1/2 cup maraschino cherries, drain and chop
1/2 cup toasted almonds, chopped

Preheat oven to 375F.

Grease baking sheet.

Combine oats, flour, baking soda and salt; set aside.

Combine shortening, sugar, egg, milk, vanilla and almond extracts. Add in dry ingredients. Stir in chocolates, cherries and almonds.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheets.

Bake 10-12 minutes, or until lightly browned. Do not overbake.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

Yield:  4 dozen

.

Makara Pumpkin-Raisin Spice Loaf

3 eggs
1 1/4 cup sugar
1 cup cooking oil
1 1/2 cups pumpkin purée (fresh or canned)
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. Makara Cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup raisins
1 1/2 tsp. vanilla

Preheat oven to 375°.

In large bowl, combine eggs, sugar and oil. Stir in pumpkin. Blend well.

Sift together all dry ingredients and add to mixture in bowl. Blend well. Add vanilla and raisins. Blend briefly.

Pour into greased 9″x5″x3″ loaf pan and bake for 50-55 minutes or until loaf is nicely browned and a tester inserted in the center comes out clean. Cool in pan at least 15 minutes; then remove carefully, cool completely and wrap well. Store in cool place until ready to serve.

Makes one loaf.

Note: For an extra touch of flavor, sprinkle top of batter with finely chopped pecans and a liberal sprinkling of Makara Cinnamon just before baking.

Ben,

This is GREAT!!!!

A friend made it for us…she is from England and this is a recipe from there….some make a shortbread crust but this one was perfect for me.

Donna E. Godfrey

Massanutten, Virginia

Banoffee Pie

1 1/2 cups graham cracker crumbs
10 tablespoons butter
1 tablespoon ground cinnamon
1 teaspoon sugar

1 1/2 cans sweetened condensed milk
3 bananas

1 cup heavy cream
1 tablespoon light brown sugar

1 oz square semisweet chocolate

1. Graham cracker crust

Preheat oven to 350 F.

Place graham cracker crumbs in a bowl, then add cinnamon and sugar, stirring to mix. Melt butter. Pour melted butter over crumb mixture, stirring with fork to combine. Use hands to finish mixing, until crumb mixture is thoroughly combined. Press evenly into 9″ pie plate, then bake on center rack for about 10 minutes, until crust appears dry.

Set aside to cool.

2. Bananas

Peel and slice bananas - not paper thin, but on the thinner side - and layer in cooled graham cracker crust. Press lightly with a spatula to flatten bananas together.

3. Dulce de leche (the “Toffee” in “Banoffee”)

There are several ways to make homemade dulce de leche - for the patient, ***traditional way - cooking the unopened can in a water bath. I went with a more impatient method, a bit dicier but certainly quicker:

Scrape approximately 1 1/2 cans sweetened condensed milk (a bit more or less won’t hurt) into a medium-sized saucepan, preferably enameled or nonstick.

Cook over medium-low heat, stirring constantly and steadily, for about 20 minutes, or until it deepens to a golden-brown color. Use a wooden spoon or a heatproof spatula to stir and watch carefully, as mixture can burn quickly.

Have banana-filled pie crust ready nearby. When the condensed milk becomes thickened and golden-brown, remove it from the heat. Use the wooden spoon or heatproof spatula to scrape mixture out of pan, and pour over bananas while still warm. Spread dulce de leche around with a spoon or metal offset spatula to cover bananas completely, touching edge of crust.

Refrigerate pie until filling is completely cool.

4. Whipped cream and serving

When filling is completely cool, make whipped cream. Using electric mixer, whip heavy cream with brown sugar, starting on medium and increasing in speed, whipping until beaters leave strong peaks in cream.

Using spatula, spread whipped cream over top of pie, creating swirls and peaks.

Grate semisweet chocolate in a light, even sprinkle over top and refrigerate until set.

Serve and enjoy!

GHOST CUPCAKES

• 24 baked cupcakes
• 24 Nutter-Butter cookies
• Chocolate frosting
• Vanilla frosting
• Tube of chocolate decorator’s icing

SPIDER CUPCAKES

• 2 1/2 cups semisweet chocolate chips
• 1/4 cup milk
• 1/2 cup chopped peanuts or crispy rice cereal
• 3/4 cup dry chow mein noodles
• 24 baked cupcakes
• White frosting  

Coat each baked cupcake with chocolate frosting and partially insert a Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a spooky expression on each ghost with the decorator’s icing. Makes 24.

Make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.

Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.

Special thanks to Disney’s Family Fun Magazine.

One of my favorite cookies in the entire world is a snickerdoodle… let me know what you think of this recipe.    Be sure and save a few for me!  Special thanks to Cinnabon for this incredible recipe.

Grandmother’s Snickerdoodles

2 T. Makara Cinnamon
2 T. sugar
1/2 cup butter
1/2 cup margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Mix Makara Cinnamon and sugar together in a small bowl and reserve for topping.

In a medium-size mixing bowl, combine butter, margarine and sugar; cream well. Add the eggs and beat again until light and fluffy.

Sift dry ingredients together; add them to the egg/butter mixture and mix thoroughly. Chill dough one hour.

Preheat oven to 400°.

Form the chilled dough into 1″ balls and roll them in reserved Makara Cinnamon and sugar. Place them on greased or parchment paper-lined baking sheets.

Bake 8-10 minutes. Cookies will puff during baking, then fall, leaving a crackly sugar top.

Makes 6 dozen cookies.

Made from two bundt cakes, this jack-o’-lantern will light up any party. Because of its delicious homemade pumpkin flavor, this cake is sure to be carved up in a hurry. If you’re pressed for time, substitute three boxes of spice-cake mix for the ingredients we’ve listed here. Serves 24.

CAKE:

5 1/2 cups all-purpose flour

4 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

4 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 cups milk, at room temperature

1 can (15 oz.) pumpkin

1 tbsp. vanilla extract

1 cup (2 sticks) butter or margarine, at room temperature

1/2 cup vegetable oil

2 1/4 cups sugar

6 large eggs, at room temperature

FROSTING:

2 packages (8 oz. each) cream cheese, at room temperature

1 tbsp. vanilla extract

Approximately 9 cups powdered sugar

Heat the oven to 350º and butter two 10-inch bundt cake pans.

In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.

In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.

In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.

Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.

Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.

Directions for Frosting:

In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange.

Assemble the Cake:

Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.

Decorate the Cake:

Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick. Adults only: use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.

Special thanks to Disney’s Family Fun for this recipe.

Ben,

Dougie bars are the special treat Doug and I would share along the way!

One day, I went to Doug’s office with my mom when he opened a drawer, and there was a whole container full of them!  On the evening of my Homecoming Gala in Pratt, Kansas, Doug presented me with a silver platter of Dougie bars in front of 1500 people.  I was so excited, but they were all eaten by the time the show was over.  I didn’t even get one!

Shortly after giving up the Miss America crown, I went to Pratt to do a few events, including a concert at Pratt Bible Church.  At that time, I was engaged to be married, and as a thank you gift, the church compiled their favorite recipes and put them into a recipe book for me to have as we started our marriage.  On page one was the recipe card for Dougie Bars.  Under “Number of Servings,” it says “one.”

Tara Holland Christensen

Miss America 1997

DOUGIE BARS

1 cup sugar

1 cup Karo light syrup

1 cup creamy peanut butter

6 cups Special K cereal

½ bag chocolate chips

½ bag butterscotch chips

Microwave 1 cup sugar and 1 cup Karo light syrup on high for 2 minutes.

Add 1 cup creamy peanut butter.  Mix together well.

Add 6 cups Special K cereal.  Mix together well and press into 9×13 pan.

Melt ½ - ¾ bag of chocolate chips and ½ - ¾ bag butterscotch chips together. Spread over top. 

Cool and enjoy!

This cake became an instant favorite when it arrived on the scene in the late 1970s. The first recipe for this cake has long been attributed to Mrs. L.H. Wiggins of Greesnboro, North Carolina, who submitted it to the February, 1978 issue of Southern Living magazine. But Helen Moore, a former food editor at The Charlotte Observer, says that hummingbird cake actually hails from Jamaica, where it is called Doctor Bird cake. She says that recipes for basically the same cake by that name were distributed by the Jamaican Tourism Board in the late 1960s.

There are two major schools of thought as to where the name came from. The first is that the cake is so sweet it could attract hummingbirds; the second is that the cake is so good, people spontaneously begin to hum while eating it. No matter which story is true, this is one of the most delicious of all Southern cakes. The recipe is adapted from Mrs. Wiggins’ original.

Special thanks to Chef Rick’s Southern Cooking for this award winning recipe.

Hummingbird Cake

For the cake:

• 3 cups all-pupose flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoon soda
• 11/2 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, Drained (reserve 1/4 cup juice)
• 2 cups chopped pecans, divided
• 2 cups mashed bananas

Grease and flour three 9-inch cake pans; preheat oven to 350 degrees F.

Sift together flour, sugar, salt, soda and cinnamon; place into a 4-quart mixing bowl. Add eggs and vegetable oil, stirring with a rubber spatula until dry ingredients are moistened (do not use an electric mixer). Stir in vanilla, pineapple, pineapple juice, 1 cup of the pecans and bananas. Spoon batter into pans.

Bake until cake is golden brown and a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Allow to cool in pans for ten minutes, then turn out onto a wire rack to cool completely.

For the frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 2 (16 ounce) boxes powdered sugar
• 2 teaspoons vanilla extract

In a 2-quart mixing bowl, combine cream cheese and butter; using an electric hand mixer, cream until smooth. Add powdered sugar, beating until light and fluffy; stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Yield: one 9-inch layer cake