1 devil's food cake mix
3.4 oz. pkg. instant chocolate pudding mix
4 eggs
1 1/4 c. water
1/2 c. oil
Glaze:
1/2 c. creamy homestyle chocolate frosting
Preheat oven to 350. Spray angel food cake or bundt pan. Combine all ingredients except frosting. Pour into pan. Bake 50-60 minutes until toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave 10-15 seconds. Stir until smooth. Drizzle over cake.
Saturday, July 7, 2018
Mini Phyllo Pecan Tarts
1 egg
1 T. butter, melted
1 T. sugar
2 t. sugar
2 T. light corn syrup
1/4 t. vanilla
1/2 c. chopped pecans
15 Athens mini phyllo shells
whipped cream
Preheat oven to 350. Whip egg until light and fluffy. Add remaining ingredients, except pecans. Mix well. Add pecans and mix until coated. Fill shells with 1 heaping teaspoon of mixture. Place on baking tray (I used a muffin tin) and bake 10-15 minutes. Cool and garnish.
*add orange zest or mini chocolate chips if desired
1 T. butter, melted
1 T. sugar
2 t. sugar
2 T. light corn syrup
1/4 t. vanilla
1/2 c. chopped pecans
15 Athens mini phyllo shells
whipped cream
Preheat oven to 350. Whip egg until light and fluffy. Add remaining ingredients, except pecans. Mix well. Add pecans and mix until coated. Fill shells with 1 heaping teaspoon of mixture. Place on baking tray (I used a muffin tin) and bake 10-15 minutes. Cool and garnish.
*add orange zest or mini chocolate chips if desired
French Silk Phyllo Petites
4 oz. Philadelphia snack delights chocolate cream cheese spread
4 oz. marshmallow creme
15 Athens mini phyllo shells
whipped topping
dark chocolate shavings
Combine first 2 ingredients. Spoon 1 T. of mixture into shells. Top with whipped cream and garnish with shavings. Serve immediately.
4 oz. marshmallow creme
15 Athens mini phyllo shells
whipped topping
dark chocolate shavings
Combine first 2 ingredients. Spoon 1 T. of mixture into shells. Top with whipped cream and garnish with shavings. Serve immediately.
Apple Cake Cookies
1 3/4 c. SR flour
pinch nutmeg
pinch cinnamon
3/4 c. butter, softened
3/4 c. light brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. grated apples
Icing:
1 c. powdered sugar
1 T. milk
1/4 t. vanilla
cinnamon, for sprinkling
Preheat oven to 350. Sift together flour, cinnamon, and nutmeg. Cream butter and sugars until light and fluffy. Add egg and vanilla. Add flour mixture. Gently add in apples. Scoop 2 T of mixture onto parchment paper lined cookie sheets and bake 13-14 minutes until edges are light golden. Do not overbake. Cool. Prepare icing. Drizzle over cooled cookies and sprinkle with cinnamon.
pinch nutmeg
pinch cinnamon
3/4 c. butter, softened
3/4 c. light brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. grated apples
Icing:
1 c. powdered sugar
1 T. milk
1/4 t. vanilla
cinnamon, for sprinkling
Preheat oven to 350. Sift together flour, cinnamon, and nutmeg. Cream butter and sugars until light and fluffy. Add egg and vanilla. Add flour mixture. Gently add in apples. Scoop 2 T of mixture onto parchment paper lined cookie sheets and bake 13-14 minutes until edges are light golden. Do not overbake. Cool. Prepare icing. Drizzle over cooled cookies and sprinkle with cinnamon.
Old English Apple Pie (more like a cake)
2 eggs
1 1/2 c. sugar
1 c. SR flour, sifted
3/4 c. chopped pecans
2 c. fresh apples, peeled, finely chopped
whipped cream, optional
Preheat oven to 350. Spay a 9x13 pan. Beat eggs. Add sugar. Add flour, nuts, and apples to the batter. Mix well. Pour in pan. Bake 30 minutes. Serve warm as is or top with whipped cream.
*This makes it's own top and bottom crust.
1 1/2 c. sugar
1 c. SR flour, sifted
3/4 c. chopped pecans
2 c. fresh apples, peeled, finely chopped
whipped cream, optional
Preheat oven to 350. Spay a 9x13 pan. Beat eggs. Add sugar. Add flour, nuts, and apples to the batter. Mix well. Pour in pan. Bake 30 minutes. Serve warm as is or top with whipped cream.
*This makes it's own top and bottom crust.
New York Cheesecake Bars
1 c. graham cracker crumbs
3 T. sugar
3 T. butter, melted
5 pkg (8 oz. each) cream, cheese
1 c. sugar
3 T. flour
1 c. sour cream
4 eggs
1-2 cans pie filling, your choice of flavor
Spray 9x13 dish. Combine 1st 3 ingredients. Press into bottom of dish. Bake at 325 for 10 minutes. Beat cream cheese, sugar, flour, & vanilla until well blended. Add sour cream. Add eggs, one at a time. Mix well. Pour over crust. Bake 40 minutes, until set. Refrigerate 4 hours. Top with pie filling. Serve chilled.
3 T. sugar
3 T. butter, melted
5 pkg (8 oz. each) cream, cheese
1 c. sugar
3 T. flour
1 c. sour cream
4 eggs
1-2 cans pie filling, your choice of flavor
Spray 9x13 dish. Combine 1st 3 ingredients. Press into bottom of dish. Bake at 325 for 10 minutes. Beat cream cheese, sugar, flour, & vanilla until well blended. Add sour cream. Add eggs, one at a time. Mix well. Pour over crust. Bake 40 minutes, until set. Refrigerate 4 hours. Top with pie filling. Serve chilled.
Double Lemon Cheesecake Bars
Crust:
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. sugar
Filling:
4 eggs, divided
4 pkgs. (8 oz each) cream cheese, softened
1 3/4 c. sugar, divided
3 T. flour
1 T. lemon zest
1/3 c. lemon juice (from 2 lemons), divided
1/2 t. vanilla
2 T. cornstarch
1/2 c. water
Heat oven to 350. Combine all crust ingredients and press into the bottom of a 9x13 dish that has been sprayed. Bake 10 minutes until toasted but not burned. Reduce oven to 325. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 T. lemon juice,and vanilla. Add 3 whole eggs, 1 at a time, and 1 egg white. Mixing on low just until blended. Reserve egg yolk until ready to use. Pour over crust. Bake 40 minutes until center is almost set. Cool 1 hour. Refrigerate 4 hours. Combine cornstarch & 3/4 c. sugar in saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to a boil, stirring constantly, until clear and thickened. Lightly beat egg yolk with fork, until blended, stir in 2 T. of hot cornstarch mixture. Return this mixture to the cornstarch mixture in saucepan and stir until blended. Cook 1 minute until thickened, stirring constantly. Cool slightly. Spoon over cheesecake. Refrigerate 1 hour until firm before serving.
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. sugar
Filling:
4 eggs, divided
4 pkgs. (8 oz each) cream cheese, softened
1 3/4 c. sugar, divided
3 T. flour
1 T. lemon zest
1/3 c. lemon juice (from 2 lemons), divided
1/2 t. vanilla
2 T. cornstarch
1/2 c. water
Heat oven to 350. Combine all crust ingredients and press into the bottom of a 9x13 dish that has been sprayed. Bake 10 minutes until toasted but not burned. Reduce oven to 325. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 T. lemon juice,and vanilla. Add 3 whole eggs, 1 at a time, and 1 egg white. Mixing on low just until blended. Reserve egg yolk until ready to use. Pour over crust. Bake 40 minutes until center is almost set. Cool 1 hour. Refrigerate 4 hours. Combine cornstarch & 3/4 c. sugar in saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to a boil, stirring constantly, until clear and thickened. Lightly beat egg yolk with fork, until blended, stir in 2 T. of hot cornstarch mixture. Return this mixture to the cornstarch mixture in saucepan and stir until blended. Cook 1 minute until thickened, stirring constantly. Cool slightly. Spoon over cheesecake. Refrigerate 1 hour until firm before serving.
Fudge Brownie Pie
3/4 c. SR flour
1 c. sugar
1/4 c. cocoa, sifted
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped pecans, optional
2 handfuls mini marshmallows
Frosting:
2 oz. butter, melted
1 oz. cocoa, sifted
2 oz. evaporated milk
1 c. powdered sugar, sifted
Preheat oven to 350. Spray a 9" spring form pan and set aside. Whisk together flour, sugar, & cocoa. Add beaten eggs, melted butter, and vanilla. Mix until smooth. Stir in nuts if using. Pour into pan. Bake on middle rack for 25-30 minutes, until toothpick comes out clean. Immediately sprinkle the marshmallows on top. Return to oven to melt the marshmallows. Combine frosting ingredients until smooth and thick. Remove brownies from oven and carefully spread the chocolate frosting on top. Cool completely. Cut into wedges to serve.
1 c. sugar
1/4 c. cocoa, sifted
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped pecans, optional
2 handfuls mini marshmallows
Frosting:
2 oz. butter, melted
1 oz. cocoa, sifted
2 oz. evaporated milk
1 c. powdered sugar, sifted
Preheat oven to 350. Spray a 9" spring form pan and set aside. Whisk together flour, sugar, & cocoa. Add beaten eggs, melted butter, and vanilla. Mix until smooth. Stir in nuts if using. Pour into pan. Bake on middle rack for 25-30 minutes, until toothpick comes out clean. Immediately sprinkle the marshmallows on top. Return to oven to melt the marshmallows. Combine frosting ingredients until smooth and thick. Remove brownies from oven and carefully spread the chocolate frosting on top. Cool completely. Cut into wedges to serve.
Baked Garlic Parmesan Chicken
2 T. olive oil
1 clove garlic, minced
1 c. plain* dry Panko crumbs
2/3 c. freshly grated Parmesan cheese
1 t. dried basil leaves
1/4 t. pepper
6 skinless, boneless chicken breasts, or 12 tenderloins
Preheat oven to 350. Spray 9x13 dish. Combine oil and garlic. Combine crumbs with cheese, basil, and pepper. Dip each piece of chicken in the oil mixture, then the crumb mixture. Arrange in dish, and top with any remaining mixture. Bake 30 minutes or until chicken is no longer pink and juices run clear.
*or you can use seasoned Panko crumbs and eliminate the basil and pepper. Or use Italian seasoning if preferred.
1 clove garlic, minced
1 c. plain* dry Panko crumbs
2/3 c. freshly grated Parmesan cheese
1 t. dried basil leaves
1/4 t. pepper
6 skinless, boneless chicken breasts, or 12 tenderloins
Preheat oven to 350. Spray 9x13 dish. Combine oil and garlic. Combine crumbs with cheese, basil, and pepper. Dip each piece of chicken in the oil mixture, then the crumb mixture. Arrange in dish, and top with any remaining mixture. Bake 30 minutes or until chicken is no longer pink and juices run clear.
*or you can use seasoned Panko crumbs and eliminate the basil and pepper. Or use Italian seasoning if preferred.
Strawberry Blueberry Muffins
1/2 c. melted butter or olive oil
1 c. milk
3 eggs
3 1/2 c. SR flour
1/4 c. white sugar
1/4 c. brown sugar
1 c. chopped strawberries (I used 2 c.)
1 c. whole blueberries
2 T. strawberry jam, optional
1 t. vanilla
2 t. cinnamon
Preheat oven to 375. Place muffin papers in tins. Whisk butter, milk, and eggs together. Add flour & sugars. Add vanilla and cinnamon. Toss blueberries and strawberries in some flour, to prevent them from sinking to the bottom of the muffins, before adding to the batter. Add jam, if using. Fill muffin cups 3/4 full. Bake in oven for 20-25* minutes until toothpick inserted comes out clean. Cool 10 minutes before serving. Makes 24 muffins.
*These turned out a little dry when I made them the first time because I was trying to make them with very little sugar for my neighbor who has cancer. (Cancer feeds on sugar). Since I didn't add the strawberry jam, I should have added more moisture to the batter. They tasted great, and she said she ate them with cream cheese. **The next time I made them I only baked for 15-20 minutes, and they were much better. (I still didn't add the jam to the recipe.)
1st picture is before baking. 2nd picture is after baking.
1 c. milk
3 eggs
3 1/2 c. SR flour
1/4 c. white sugar
1/4 c. brown sugar
1 c. chopped strawberries (I used 2 c.)
1 c. whole blueberries
2 T. strawberry jam, optional
1 t. vanilla
2 t. cinnamon
Preheat oven to 375. Place muffin papers in tins. Whisk butter, milk, and eggs together. Add flour & sugars. Add vanilla and cinnamon. Toss blueberries and strawberries in some flour, to prevent them from sinking to the bottom of the muffins, before adding to the batter. Add jam, if using. Fill muffin cups 3/4 full. Bake in oven for 20-25* minutes until toothpick inserted comes out clean. Cool 10 minutes before serving. Makes 24 muffins.
*These turned out a little dry when I made them the first time because I was trying to make them with very little sugar for my neighbor who has cancer. (Cancer feeds on sugar). Since I didn't add the strawberry jam, I should have added more moisture to the batter. They tasted great, and she said she ate them with cream cheese. **The next time I made them I only baked for 15-20 minutes, and they were much better. (I still didn't add the jam to the recipe.)
1st picture is before baking. 2nd picture is after baking.
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