Brownie Ice Cream Cake

On By sarafillmerIn DessertLeave a comment

This recipe comes from a Betty Crocker magazine. It’s my favorite kind of recipe, delicious and easy to make.

  • 1 box Betty Crocker fudge brownie mix
  • 1⁄2 gal vanilla ice cream, slightly softened
  • 1  cup hot fudge topping
  • 2  tablespoons decorator sprinkles

Heat oven to 350°. Line 2 9” round cake pans with foil, leaving about 2” of the foil overhanging sides of the pan; grease bottoms only with shortening or cooking spray. Make brownie batter as directed on the box, using water, oil and eggs. Divide batter evenly between pans. Bake 19-22 minutes, or until toothpick inserted 2” from side of pan comes out almost clean. Cool completely in pans, about 1 hr. Do not remove from pans. Spread ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm. Use foil to lift desserts from pans; remove foil. Cut each dessert into 8 wedges, decorating as desired. Store covered in freezer.

 

Cranberry Orange Loaf

On By sarafillmerIn Bread, BreakfastLeave a comment

This cranberry-orange loaf recipe also comes out of Better Homes and Garden Fall Baking magazine. It makes a great breakfast bread.

  • 2 cups (256 g) all-purpose flour
  • 1  cup sugar
  • 2  teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1  teaspoon finely shredded orange peel
  • 2  eggs
  • 1⁄2  cup milk
  • 1⁄2  cup butter, melted
  • 3⁄4 cup coarsely chopped cranberries

Preheat oven to 350°. Grease bottom and sides of a loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in the center of the flour mixture; set aside. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in cranberries. Spoon batter into prepared pan; spread evenly. Bake for 65-70 minutes, or until a toothpick inserted near center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes.

Pumpkin Bread

On By sarafillmerIn Bread, DessertLeave a comment

This pumpkin bread recipe comes out of Better Homes and Garden Fall Baking magazine. I think it’s even better than Starbucks pumpkin loaf, which is saying something.

  • 1 1⁄2 cups granulated sugar
  • 1 1⁄2 cups packed brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1⁄3 cups (427 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2⁄3 cupwater
  • 1 15 oz can pumpkin

Preheat oven to 350°. Grease bottom and sides of three loaf pans; set aside. In an extra large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. In a large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Alternately add flour mixture and the water to sugar mixture, beating on low speed until just combined. Beat in pumpkin. Spread batter evenly into prepared pans, and bake for 55-60 minutes, or until a toothpick inserted near center comes out clean.

Lemon Pecan Cake

On By sarafillmerIn DessertLeave a comment

This candied loaf is my father’s other must have at the holidays. The original recipe belonged to my maternal great-grandmother, which is hanging in a place of honor above my stove.

  • 1 lb (2 cups) butter or margarine
  • 1 lb (2 1⁄4 cup) brown sugar
  • 1 lb (4 cups) flour
  • 1 teaspoon baking powder
  • 1 pound pecans
  • 1⁄2  pound candied cherries
  • 1⁄2  pound candied pineapple
  • 6 eggs, separated
  • 3 tablespoons lemon extract

Dredge the fruit and nuts in 2 cups of flour and set aside. Combine the remaining 2 cups of flour and baking powder. Cream the sugar and shortening. Add egg yolks one at a time, beating well after each addition. Add flour alternately with lemon extract. Whip the egg whites until stiff. Fold in the egg whites, then the fruit and nuts. Put in 2 greased loaf pans or 1 stem pan. Cover with a clean cloth and let it set for a couple of hours. Bake at 300° until done (1 hour or more, depending on size of pan.

Pumpkin Squares

On By sarafillmerIn DessertLeave a comment

This recipe comes out of one of my Gooseberry cookbooks. Although they are called squares, it’s really more of a cake, but still incredibly moist and delicious.

Cake

  • 4 eggs, beaten
  • 1 2⁄3 cups sugar
  • 1 cup  vegetable oil
  • 2  cups (256 g) all-purpose flour
  • 1 1⁄2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 15 oz. can pumpkin
  • 1⁄2 teaspoon salt

Frosting

  • 1⁄2 cup margarine, softened
  • 8 oz. pkg cream cheese, softened
  • 2 cups powdered sugar
  • 1 1⁄2 teaspoon vanilla extract

Mix all ingredients for 2 to 3 minutes or until thoroughly blended; pour into greased 13×9 baking pan. Bake at 350° for 45-50 minutes; cool Frost with cream cheese frosting; decorate with sprinkles if desired.  For thinner squares, bake in a greased 15×10 at 250 for 50-60 minutes.

Frosting:
Combine ingredients until smooth and creamy.

Reese’s Krispies

On By sarafillmerIn Cookies, DessertLeave a comment

These are very similar to the previous entry, peanut butter cornflake balls. But they have Reese’s peanut butter cups. Yum.

  • 1 cup sugar
  • 1 cup corn syrup
  • 11⁄3 cup peanut butter
  • 41⁄2 cups rice krispies
  • 12 Bite sized reese’s peanut butter cups
  • pinch of salt
  • handful of chocolate chips

Combine sugar, corn syrup and peanut butter in a medium saucepan. Place over medium-high heat and stir until the mixture is smooth and evenly combined. Remove from heat. Quickly add salt and cereal and stir to combine. Add chocolate chips and stir again. Wait about a minute, then add candy, quickly folding the mixture together so as not to smash the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Makes about 30 good sized balls.

Peanut Butter Cornflake Balls

On By sarafillmerIn Cookies, DessertLeave a comment

Otherwise known as peanut butter cookies of amazingness. These things are highly addictive. I recommend giving them away to family and friends so you don’t gorge on them all at once.

  • 1 cup sugar
  • 1 cup corn syrup
  • 1 jar peanut butter (I prefer smooth)
  • 6 cups corn flakes
  • 3 oz chocolate of your choice

Combine sugar and corn syrup in a medium saucepan.  Place over medium high heat and stir until the mixture comes to a full boi.  Remove from heat and stir in the whole jar of peanut butter. Mix well. Add corn flakes to a large bowl Pour peanut butter mixture over corn flakes and mix well, taking care to coat all the corn flakes. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls and place them on a wax-lined cookie sheet. Put the chocolate in a small bowl and melt in the microwave for about 30 sec. Stir until smooth. Drizzle the melted chocolate over the cookies. When cooled, eat these cookies with reckless abandon.

Decorated Sugar Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

This recipe comes from a very old Southern Living cookbook. The great thing about these cookies is that you don’t have to chill the dough before you cut out your shapes.

  • 1⁄2 cup butter or margarine, softened
  • 3⁄4 cup sugar
  • 1 egg
  • 3⁄4 teaspoon vanilla extract
  • 2 cups (256 g) all purpose flour
  • 1⁄2  teaspoon baking soda
  • 1⁄2  teaspoon salt

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, soda, and salt; add to creamed mixture, blending well. (Dough will be very stiff) Roll out the dough onto a floured surface and cut out cookies with desired shapes. Bake at 375 for 8-10 minutes or until lightly browned. Cool completely before icing.

Peanut Butter Snickers Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

I found this recipe via Pinterest. The peanut butter cookies aspect of this recipe is really yummy. You could leave out the snickers and just make the peanut butter cookies. Or use Reese’s instead of Snickers.

  • 1 cup margarine (do not substitute for butter)
  • 3⁄4  cup white sugar
  • 3⁄4  cup firmly packed light brown sugar
  • 2 eggs
  • 1 1⁄4 cup creamy peanut butter
  • 1⁄2 teaspoon vanilla
  • 2 1⁄4 (288 g) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 bag mini Snickers

Cream together the peanut butter, margarine, brown and white sugar. Then beat in eggs and vanilla. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir the flour mixture into the peanut butter mixture. Chill the dough for about 10 minutes. Unwrap the Snickers. I used a large cookie scoop and pushed the Snickers into the scoop, folding the batter around the bottom. Bake at 375° for 10 minutes. At seven minutes turn the cookie sheet so that the cookies cook evenly. Cool completely before serving. Drizzle with chocolate if you so desire. 

Rolo Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

I found this recipe on Pinterest. It is courtesy of sixsistersstuff.com. Wonderfully, amazingly simple yet delicious cookies.

  • 36 or so individual Rolo’s
  • 1 box chocolate cake mix of your choice
  • 2 eggs
  • 1⁄3 cup vegetable oil

Preheat the oven to 350°. Mix cake mix, oil and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.) I use my cookie scoop and press the rolo into it, then fold around the bottom. Place on a greased cookie sheet and bake for 7-8 minutes. Sprinkle with powdered sugar, if desired.