Butterscotch Pumpkin Cake
Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Sunday Morning Cake Donuts
Cake doughnuts don’t take nearly as much time as raised doughnuts. If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.
INGREDIENTS
4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 1/4 Cups Sugar
2 Teaspoons Vanilla Extract
2/3 Cup Milk
1/4 Cup Melted Butter
Vegetable Oil For Frying
Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing
In a medium size bowl combine the flour, baking powder and salt. Set aside. In a large size bowl combine the eggs, sugar and vanilla. Beat for 4 minutes until thick. In a small size bowl combine the milk and melted butter. Add the flour mixture and the milk mixture alternately to the egg mixture. Beat after each addition just until combined so make sure not to overbeat. Cover and put in the fridge for 2 to 4 hours. On a floured surface roll the dough to a 1/2 inch thickness. Make sure not to stir in the additional flour. Cut the dough with a floured 2 1/2 inch doughnut cutter. Reroll the dough as needed. Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born. Turn once. Remove with a slotted spoon and drain the doughnuts on paper towels. Repeat until you have fried all of the doughnuts. Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing. Or you can leave them plain if you want to. Do the same with the doughnut holes. Makes about 16 doughnuts and holes.
Gingerbread Rice Krispie Treats
Here’s a fall twist on Rice Krispie Treats. The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering. If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon. My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package Gingerbread Marshmallows
6 Cups Rice Krispie Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
Mary Todd Lincon Cake
Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family. Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature. She learned to speak French fluently, studied dance, drama, music and social graces. By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder. She supported her husband throughout his presidency and was next to him when he was fatally shot.
Here is the famous Lincoln cake recip. Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House.
INGREDIENTS
1 Cup Almonds
1 Cup Butter
1 1/2 Cups Sugar
2 1/4 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 1/3 Cups Milk
6 Egg Whites
Pinch of Salt
1 Teaspoon Vanilla Extract
Powdered Sugar
Preheat your oven to 375° F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Grind the almonds into course flour in a food processor. Cream the butter and sugar in a medium size bowl until fluffy. Sift the flour and baking powder to mix them together in a separate bowl. Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended. Stir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt. Add the vanilla and gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pans or the Bundt pan and bake for 30 minutes. Remove from the oven and cool for 20 minutes before turning the cakes out of their pans. Allow to completely cook before serving. If you are making layer cake then use jam for the filling. Sift powdered sugar on top. Serves 12
Mamie Eisenhower’s Pumpkin Pie
Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas. Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower. On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.
Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments. She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium.
The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff. Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications. Here is Mrs. Eisenhower’s recipe for pumpkin pie, however.
INGREDIENTS
1 Baked Pie Shell
3/4 Cup Brown Sugar
1 Envelope Gelatin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Cooked Pumpkin
3/4 Cup Milk
3 Egg Yolks
3 Egg Whites
1/4 Cup Sugar
Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler. Stir in the pumpkin and egg yolks. Add the milk. Heat over boiling water until thick. Cool until cold. Beat the egg whites with granulated sugar until firm peaks form. Fold into the pumpkin. Pour into the baked pie shell. Chill. Top with whipped cream to serve. Serves 8
Lady Bird Johnson’s Famous Lemon Cake
Lady Bird Johnson was born Claudia Alta Taylor (December 22, 1912 to July 11, 2007) in Karnack, Texas. She was named for her mother’s brother Claud, but while a baby her nurse commented that she was “purty as a ladybird.” A ladybird is a brightly colored beetle. This nickname replaced her actual first name for her entire life. Her family called her Lady and her husband called her Bird, which was the name she used on her marriage license. Lady Bird Johnson was a lifelong advocate for beautifying the nation’s cities and highways. She is responsible for the Highway Beautification Act and is quoted as saying, “Where flowers bloom, so does hope.” Here is Mrs. Johnson’s recipe for her Famous Lemon Cake
INGREDIENTS
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6
Lemon Icing
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.
No Bake Chocolate Peanut Butter Bars
Make this excellent treat for Halloween today! If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars.
INGREDIENTS
10 Tablespoons Softened Butter
1 Teaspoon Kosher Salt
1 Cup Peanut Butter
1/2 Cup Unbleached Flour
1 1/2 Cups Powdered Sugar
8 Ounces Coarsely Chopped Semi-Sweet Chocolate
Line an 8inch square baking pan with parchment paper and set aside. In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar. Beat for 4 minutes while stopping to scrape down the sides occasionally. Spread the mixture into the baking pan and press down to spread evenly as well as compacting it. In a double boiler melt the chocolate. If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl. Put the bowl over the pot of simmering water and cook until the chocolate is completely melted. Pour the chocolate into the pan over the peanut butter mixture and spread evenly. Let cool to room temperature and then put into the fridge for 2 hours. Remove from the fridge and cut into bars. Makes 18 bars.
Hurricane Fudge
Today is the perfect day to make fudge that is if you still have power. Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe. Hunker down and eat fudge!
INGREDIENTS
2 Cups Sugar
2/3 Cup Evaporated Milk
12 Regular Size Marshmallows
1/2 Cup Unsalted Butter
1/8 Teaspoon Kosher Salt
8 Ounces Semisweet Chocolate Chips
1 Cup Chopped Nuts – Optional
1 Teaspoon Vanilla Extract
Prepare an 8×8 inch pan by greasing with butter. Set aside. In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Cook over a medium heat and stir constantly until the mixture is bubbly. Boil and stir for 6 minutes. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Add the chopped nuts, if you are using nuts, and the vanilla. Spread into the greased pan and place in the fridge for 5 hours. Remove from the fridge and cut into squares. Makes about 2 dozen pieces of fudge.
Chocolate Cupcakes
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Caramel Apples
Really, it wouldn’t be Halloween without caramel apples!
INGREDIENTS
6 Small Apples
6 Popsicle Sticks
14 Ounces Unwrapped Caramels
2 Tablespoons Half & Half
2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional
It is best to use tart apples for these caramel apples. Wash and dry the apples. Remove the stems and insert a popsicle stick into the stem end of each apple. Butter a baking sheet. Place the apples on the baking sheet. In a medium size saucepan combine the caramels and the half & half. Cook and stir over a medium low heat until the caramels are completely melted. Stir constantly. Turn off the heat. You will now need to work quickly. Dip each apple into the hot caramel mixture. Turn to coat. If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat. If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts. Place on the buttered baking sheet and let stand until set. Serve the same day. Makes 6
