Chocolate Cupcakes with Peanut Butter Frosting
The cupcakes were scrumptious with a moist and tender cake. The frosting had a great peanut flavor and wasn’t too sweet. We had the SNDsters top their own cupcakes with cacao nibs and M&M minis. They were enjoyed by all.
Click here for the Sunday Night Dinner recipe.
When I read this recipe, I immediately envisioned my grandmother at a Sunday School social. Perfect for a light sweet spring dessert.
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Lemon Blueberry Bliss
Yield: 8 Servings
1 cup white sugar
2 large eggs, plus 2 yolks
2/3 cup lemon juice
1 tbsp lemon peel
1 butter, softened
3 cups rice, cooked
2/3 cup whipping cream, whipped and divided
1 cup blueberries
Combine sugar, eggs, egg yolks, lemon juice and lemon peel in 2-quart saucepan. Cook over medium-low heat until thick and creamy (about 8 - 10 minutes), stirring constantly.
Remove from heat and stir in butter until melted. Add rice; mix well. Cool. Fold in 1 cup whipped cream.
Spoon pudding into individual bowls and top with remaining whipped cream and blueberries. Or alternate layers of blueberries and pudding in parfait glasses and top with whipped cream and blueberries, if desired.
Special Sweet Potato Pies
Four cups of sweet potatoes, cooked and mashed
One fourteen-ounce can of sweetened cream of coconut
Three eggs, beaten
One teaspoon vanilla flavoring
One-half teaspoon ground cinnamon
One-half teaspoon salt
One cup sugar
Two nine-inch pie crusts, unbaked
Preheat oven to 350 degrees.
In a large mixing bowl, beat sweet potatoes, cream of coconut and eggs until smooth.
Beat in vanilla, cinnamon, salt and sugar. Spoon into two pie crusts.
Bake for 50 to 60 minutes or until knife inserted into center comes out clean.
Note: For variation try adding one cup flaked coconut to the above recipe or replacing cream of coconut with a can of sweetened condensed milk.
Yield: two pies
Toffee-Mocha Cream Cake
Cake:
One cup butter or margarine
Two cups sugar
Two eggs
One-and one-half teaspoons vanilla
Two and two-thirds cups all-purpose flour
Three-quarter cup baking cocoa
Two teaspoons baking soda
One-quarter teaspoon salt
One cup buttermilk
Two teaspoons instant coffee granules
One cup boiling water
Cream butter and sugar. Add eggs and vanilla. Sift together flour, cocoa, baking soda and salt. Add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for two minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 16 to 20 minutes. Cool ten minutes. Remove from pans to wire rack. Cool completely.
Topping:
One-half teaspoon instant coffee granules
One teaspoon hot water
Two envelopes whipped topping mix
Three tablespoons light brown sugar
Six 1.4-ounce chocolate covered toffee candy bars, crushed
Dissolve coffee in water and cool. Mix whipped topping mix according to package directions, adding brown sugar while whipping. Add coffee mixture. Place layer on cake plate. Spread with topping and sprinkle half cup of crushed candy bars. Repeat for the other two layers. You may spread topping on sides to seal in moisture or leave the side of layers showing. Refrigerate.
Sour Cream Pound Cake
Three cups sugar
One cup solid vegetable shortening
One cup sour cream
Six eggs
Three cups all-purpose flour
One-quarter teaspoon baking soda
One-quarter teaspoon salt
One and one-half teaspoons vanilla flavoring
One teaspoon almond flavoring
One-half teaspoon lemon flavoring
In mixer cream sugar, shortening and sour cream until light.
Add eggs one at a time. Mix well.
Blend three cups flour, baking soda and salt. Add mixture to batter one cup at a time.
Add vanilla, almond and lemon flavoring.
Bake at 300 degrees about one hour and 40 minutes or until toothpick comes out clean when testing cake.
Glazed Peach Pie
4 cups sliced fresh peaches
Three-quarter cup sugar
One small package peach gelatin
One cup boiling water
Dash salt
4 teaspoons lemon juice
One baked 9-inch pie shell
Whipped cream
Combine peaches and sugar; let stand 10 minutes to allow sugar to dissolve. Dissolve gelatin in boiling water; add salt and lemon juice.
Cool, add peaches and chill until lightly thickened. Turn into cooled pie shell.
Garnish with whipped cream and peach slices.
Yield: 1 pie
Butter Pecan Tarts
One cup light brown sugar
One-half cup all-purpose flour
Two eggs, beaten
One stick salted butter, melted
One cup chopped pecans
One-half teaspoon vanilla flavoring
Preheat oven to 350 degrees.
Mix all ingredients in a bowl with a wooden spoon. Spoon into greased mini-muffin tins or paper lined mini-muffin tins. Fill each cup two thirds full.
Garnish each muffin with a pecan half, if desired.
Bake 12 to 14 minutes.
Hint: The secret to this rich flavor is using real butter!
Yield: Two and one half to three dozen
Almond Joy Bars
One-half cup shortening
Three tablespoons cocoa
Three eggs
One and one-quarter cups of sugar
One cup flour
Fourteen ounce can sweetened condensed milk
Two cups flaked coconut
One-half cup sliced almonds
Two ounces unsweetened chocolate, melted
Three cups confectioners’ sugar
One-third cup cream or milk
One-quarter cup butter, softened
One-quarter teaspoon salt
One teaspoon vanilla
Combine shortening, cocoa, eggs, sugar and flour.
Spread in 13 by 9 inch baking pan. Bake at 350 degrees for 20 minutes.
Stir together sweetened condensed milk, coconut and almonds. Spread over partially baked, hot crust.
Return to oven for 15 minutes more. Let cool.
Combine chocolate, confectioners’ sugar, cream, butter, salt and vanilla. Beat until smooth. Spread over cooled bars.
Baked Hot Chocolate
Sunday Night Dinner brought us this dessert, click here for the recipe. The photo here may be small, but click the link and you will lick the screen… heavenly!
Recipe discovered at Use Real Butter.
Lime Cheesecake with Blackberry Sauce
Good Housekeeping Illustrated Book of Desserts
crust
2 cups graham cracker crumbs
6 tbsps sugar
6 tbsps butter, melted
filling
3 8-oz pkgs cream cheese
1 cup sugar
3 eggs
2 limes, juice of
2 limes, grated peel of
sauce
10 oz fresh or frozen blackberries or raspberries
¾ cup sugar
Combine graham cracker crumbs with butter and sugar with whisk. Press into bottom of 9-inch springform pan (or 6 4-inch springform pans); refrigerate.
In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth.
Pour over prepared crust. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Bake at 325°F for 55 to 65 minutes or until set (25-33 minutes for 4-inch pans). Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack.
Refrigerate overnight or up to three days. In a pan, boil berries and sugar until sauce thickens. Deseed through a food mill or sieve. Let cool and serve over cheesecake.
