Frosted Molasses Cookies

This was one of my favorite Christmas cookies when I was a kid. I got the recipe from my mom, who got it from her mom. My 11-year-old daughter loves them too.

Frosted Molasses Cookies

yield: 4-5 dozen

1 cup shortening (I used margarine this time because I was out of shortening and they turned out fine)

1 cup brown sugar

2 eggs

2/3 cup light molasses

3/4 cup sour milk

4 cups flour

1 T cinnamon

1 T baking soda

1 tsp salt

1 tsp ginger

Cream the shortening and sugar. Mix in the eggs. Mix the dry ingredients together, and add alternately with the milk. Drop by spoonfuls onto a greased baking sheet and bake at 350 degrees for 10-12 minutes. Frost with buttercream frosting. I use the recipe on the Hershey cocoa can, leaving out the cocoa and adding a bit more sugar. That amount is exactly right.

Blueberry Bottom Pie

Blueberry Bottom Pie
serves 6-8

2 pkgs (4-serving size) instant vanilla pudding
1 1/4 cup milk
1 1/2 cup blueberries, pureed (1 cup of puree)
3 1/2 cups Cool Whip
1/2 tsp cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon rind

Combine one package of pudding mix, 1/4 cup milk, pureed blueberries, and cinnamon in a saucepan. Cook and stir until the mixture comes to a full boil. Pour into the crust and chill.

Prepare the remaining pudding as for pie. Add 1 tsp lemon rind. Pour into bowl and cover with plastic wrap; chill one hour. Fold in one cup of Cool Whip and spoon over blueberry layer. Combine remaining Cool Whip and 1 tsp lemon rind; spoon over filling. Freeze 1 hour or put into the fridge for 3 hours.

Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake

serves 18-24

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3 eggs

2 (16 oz) cans pumpkin -- not pie filling

2/3 cup evaporated milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/4 cups sugar

1 box yellow cake mix (not the kind with pudding in the mix)

3/4 cup butter, melted and cooled

1 cup chopped nuts, optional

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Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt, and sugar until well combined. Pour into an ungreased 9x13-inch baking pan.

Sprinkle the dry cake mix over the top of the pumpkin mixture and drizzle with the butter.

Bake 30 minutes. Sprinkle nuts over the top and bake for another 30 minutes.

The cake is more the consistency of pumpkin pie under the topping, so it may seem a bit jiggly when you remove it from the oven, and you can't test its doneness with a toothpick. I think I actually overbaked it a bit in the photo above because I was expecting "cake".

Ho Ho Cake

Ho Ho Cake

serves 16-18

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1 box chocolate cake mix, mixed as directed on box and baked in two 8-inch round pans

1/2 cup sugar

2/3 cup shortening

1 tsp vanilla

1/3 cup milk

1/4 tsp salt

1 tsp water

1 cup powdered sugar

dark chocolate frosting, either made from scratch or canned

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When cake is cooled, cut each layer in half so you end up with four layers (dental floss works great for this). Beat sugar, shortening, vanilla, milk, salt, and water for seven minutes.

Add powdered sugar and beat for 5 minutes longer.

Lay one layer of cake on a plate and spread 1/3 of filling on, not quite going to the edge. Repeat with the rest of the layers.

Frost with dark chocolate frosting on top and sides. I use the recipe from the Hershey Special Dark cocoa can with real butter.

Frost with dark chocolate frosting. Store in the refrigerator or the layers will separate.

Oatmeal Extravaganzas

Oatmeal Extravaganzas
yield: 3 dozen cookies

ingredients:
1 cup plus 2 T flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
2 T white sugar
1/2 cup butter
1/4 cup peanut butter
2 tsp vanilla
1/4 cup water
2 cups quick oats
1 cup peanut butter chips
1 cup semi sweet chocolate chips

Directions:

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

Beat butter, peanut butter, sugars, and vanilla until creamy.

Gradually blend in flour mixture alternately with water.

Stir in oats and chips.

Either spread in a greased 9-inch square baking pan or drop by teaspoonfuls onto greased cookie sheets.

Bake pan 30 minutes or cookie sheets 10-12 minutes until lightly browned.

Award Winning Soft Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies

yields about 3 dozen cookies

ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda

1 cup butter, softened

3/4 cups packed brown sugar

1/4 cup white sugar

1 (3.4 oz) pkg instant vanilla or chocolate pudding

2 eggs

1 tsp vanilla extract

2 cups semisweet chocolate chips

directions:

Sift together the flour and soda and set aside.

Cream butter and sugars; beat in the pudding mix until blended.

Stir in the eggs and vanilla.

Blend in the flour mixture.

Stir in the chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake 10-12 minutes at 350 degrees, until edges are golden brown.

Remove from oven and allow to sit on cookie sheet for 1 minute before removing.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

serves 16-20
This cake is best if made at least 24 hours before serving, and tastes even better 2 days after making it. Store it in the fridge, but let it warm up a bit before serving (taking it out an hour or so beforehand should do it).

Cake:

3/4 cup butter

2 1/8 cups sugar

3 eggs

2 tsp vanilla

3 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups buttermilk

2 tsp lemon juice

1 1/2 cups mashed bananas

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 1/2 cups confectioner's sugar

1 tsp vanilla

chopped walnuts, optional

Preheat oven to 275 degrees.

In a small bowl, mixed the mashed banana with the lemon juice and set aside.

In a medium bowl, mix flour, baking soda, and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in the 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk; do not overmix.

Stir in the banana mixture.

Pour batter into a greased and floured 9x13 inch baking pan and bake in preheated oven 1 hour or until a toothpick inserted in the center comes out clean (it took 1 hour and 25 minutes in my oven).

Remove cake from oven and place directly into the freezer (uncovered) for 45 minutes.

For the frosting, cream the butter and cream cheese until smooth; blend in 1 tsp vanilla.

Beat in the confectioner's sugar until smooth and spread on cooled cake.

If using, sprinkle walnuts over the frosting.

Devil's Food Cake with Chocolate Mousse Buttercream

Devil's Food Cake with Chocolate Mousse Buttercream
serves: 20

Cake
1/3 cup Dutch-processed cocoa powder, sifted
1 teaspoon instant expresso powder
4 ounces bittersweet chocolate, finely chopped
1 cup boiling water
2 teaspoons vanilla
1 cup buttermilk
1/2 cup unsalted butter, at room temperature
1/2 cup canola oil
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
3 large eggs, at room temperature
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt

Chocolate Mousse Buttercream
6 large eggs
1 1/2 cups granulated sugar
2 tablespoons Dutch-processed cocoa powder
1 teaspoon vanilla
1 pinch salt
3 cups cold unsalted butter
10 ounces semisweet chocolate, melted

Directions

Cake:

In a large bowl, combine the cocoa powder, espresso powder, and chocolate

Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth

Stir in the vanilla and let cool; then stir in the buttermilk

In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy

Add the sugars and beat until creamy

Beat in the eggs, one at a time, beating well after each addition

Sift together the flour, baking soda, and salt onto a sheet of waxed paper

Add one-third of the flour mixture and beat at low just until combined

Beat in half of the chocolate-buttermilk mixture just until combined

Scrape down the sides of the bowl with a rubber spatula

Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined

Add the remaining chocolate-buttermilk mixture, beating just a few seconds

Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain

Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment

Bake at 350 degrees 25-30 minutes, or until a wooden skewer inserted in the center comes out clean

Transfer to wire racks and let cool 5-10 minutes

Invert the cakes onto the racks and peel the parchment paper from the layers

Let cool completely before frosting

Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers

Place one layer cut-side up on a serving plate and top wtih 1 cup of the mousse buttercream, spreading it evenly

Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down

Frost the top and sides of the cake with the remaining buttercream


Chocolate Mousse Buttercream:

Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer

Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat

Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes

Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120 and 140 degrees F

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!)

Beat in the vanilla and salt

While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap

Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition utnil it is incorporated

Don't panic if it seems liquidy or looks curdled; it will magically emulsify

When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate

Jim Bob's Chocolate-Molasses Cake Recipe
SERVES 20

cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup dark molasses
1/2 cup canola oil
2 teaspoons vanilla
1 cup boiling water

frosting:
1/2 cup butter, softened
1 cup peanut butter
8 ounces cream cheese, softened
4 cups sifted confectioners' sugar
3-4 teaspoons milk

Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and stir with a whisk to blend.
Add the eggs, milk, molasses, oil, and vanilla and beat for 2 minutes.
Add the water and stir it into the batter by hand.
Pour the batter, which will be very thin, into a greased 9x13-inch baking pan and bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.

To make the frosting, combine the butter, peanut butter, and cream cheese in a large bowl and beat until fluffy.
Slowly add the confectioners' sugar, beating to form a smooth frosting.
Add the milk 1 tsp at a time until the frosting reaches the desired spreading consistency.
Frost the cake and let it sit for 30 minutes before cutting.

Chocolate Cherry Brownies

Chocolate Cherry Brownies
yield: 20 brownies

Ingredients:

4 (1 oz) squares unsweetened baking chocolate
3/4 cup butter, softened
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (21 ounce) can cherry pie filling
1 cup semi-sweet chocolate chips

Directions:

Melt chocolate squares and butter in microwave and stir.
Add sugar, eggs, and vanilla and stir.
Mix in flour, baking powder, and salt (do not overmix).
Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
Bake for 35 minutes at 350 degrees.
Cool on a rack.
When cool, spread cherry pie filling on top of brownies.
Melt chocolate chips and drizzle over the top.

Tremendous Triple Berry Trifle

Tremendous Triple Berry Trifle

serves 16 or so

Ingredients:

1 pint raspberries
1 pint blueberries
1 pint blackberries
2 tablespoons lemon juice
1/3 cup sugar
1 (14 ounce) package sugar wafer cookies
12 ounces Cool Whip Lite

Directions:

In a large mixing bowl, add berries, lemon juice, and sugar; fold ingredients together, being careful not to smash the berries.

Cover the bottom of a trifle bowl or serving dish with a layer of cookies.

Spread about a cup of the whipped topping over the cookies.

Spread 1/3 of the berry mixture over the whipped topping.

Continue layers until dish is full, ending with whipped topping (keep a few berries back to decorate the top).

Chill in the refrigerator 24 hours.

Big Fat Chewy Chocolate Chip Cookies

Big Fat Chewy Chocolate Chip Cookies - yields 18 cookies

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 T vanilla

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Sift together the flour, baking soda and salt and set aside. In a medium bowl, cream the butter and sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips.

Drop the cookie dough 1/4 cup at a time (I used my large Pampered Chef scoop) onto the cookie sheets. Bake 15-17 minutes or until the edges are lightly browned. Cool on cookie sheet for a few minutes before transferring to wire racks to cool completely.