Texas Cake

We got this recipe from a very special family. If you aren't a cake lover, trust me even you will enjoy this recipe! It's a little bit like brownies but lighter, with frosting. Enjoy! KJV.

2 cups sugar
2 cups flour
A pinch of salt

Mix in a bowl and set aside.

In a pan on the stove:

1 cup water
4 TBLS unsweetened Cocoa
1 cup butter or margarine

Bring to boil. Pour over flour and sugar mixture, and beat well. (This is the best stage for sampling the batter!)

Add 2 eggs
1/2 cup butter milk or 1/2 cup milk with a little vinegar.
1 tsp. Baking Soda

Mix well. Pour in a greased sided cookie sheet (or a pan the same size). Bake at 350 degrees for 20-25 minutes.

-Frosting Recipe-

In a bowl:

4 cups powdered sugar

In a small pan mix 4 Tablespoons unsweetened Cocoa, 1/2 cup margarine (or butter), and 1/3 cup milk. Bring to boil and pour over powdered sugar. Mix well and add 1 tsp vanilla and 1 cup walnuts (optional). Frost over cake right out of the oven.

Cowboy Cookies

Ingredients:

• 1 1/2 cups butter
• 1 cup white sugar
• 1 cup brown sugar
• 1/2 cup peanut butter
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup oats
• 1 cup flaked coconut (optional)
• 1/2 cups walnuts (optional)
• 2 cups semisweet chocolate chips

Instructions:

Preheat oven to 350 degrees. Grease baking sheets.

In a large bowl cream together the butter and sugars until smooth. Beat in eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired), and chocolate chips. Drop round spoonfuls onto the prepared cookie sheets.

Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe from: Tried and True Recipes

Classic Butter Cookies

May need to be doubled for large gatherings.
Yields: 2 1/2 dozen.

Ingredients:

• 2 1/2 cups all purpose flour
• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoons vanilla extract

Directions:

1. Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
2. Gradually blend in the flour. Cover and let chill for at least an hour.
3. Preheat oven to 350 degrees F (175 degrees C.)
4. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut in desired shapes, using lightly floured cookie cutter. Place cookies on ungreased cookie sheets.
5. Bake at 350 degrees for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.

Frosting:

Ingredients:

• 1 3/4 cups powdered sugar
• 1/2 cup cream cheese
• 1/2 tsp. vanilla
• 1/4 cup butter

Beat until soft and creamy. Apply to cooled cookies, with sprinkles.

Fudge truffle Cheesecake

Do you want a special dessert for Valentines Day? This would be a great choice for all the chocolate lovers out there!

Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

Prep time: 30 min Cook Time: 1 hr Ready In: 2 hrs

Russian Teacakes

1 C butter, softened
1/2 C powdered sugar
1 tsp vanilla
2 1/4 C flour (I used GLUTEN FREE Mama (GFM) almond blend flour and 2 tsp xanthan gum)
1/4 tsp salt
3/4 C finely chopped walnuts

Heat oven to 400 degrees.  Mix thoroughly butter, sugar, and vanilla.  Work in flour, salt, and nuts until dough holds together.  Shape dough into 1-inch balls.  Place on ungreased cookie sheet.

Bake 10-12 minutes or until set but not brown.  While warm, roll in powedered sugar.

Makes about 2 dozen cookies.

~I like to make these around Christmas every year.  They are melt-in-your-mouth delicious!~

---VLS

Pumpkin Bars

4 eggs
2 C sugar
1 1/2 C salad oil
1 #303 can pumpkin (1 lb.)
2 1/2 C flour (to make this recipe GLUTEN FREE, use GF flour and 2 tsp xanthan gum)
2 tsp soda
2 tsp cinnamon

Combine all ingredients and mix well.  Pour into 2 well greased 9x13 pans.  Bake about 15-20 minutes at 350 degrees.

When cool, frost with the following:

3 1/2 C powdered sugar
8 oz. pkg cream cheese
1/2 tsp vanilla
1/2 C butter

Beat until soft and creamy.  Makes enough for both pans of bars.

Gluten Free Chocolate Chip Oatmeal Cake

1 3/4 C boiling water
1 C oatmeal
1 C brown sugar
1 C granulated sugar
1/2 C butter
2 eggs
1 3/4 C almond blend flour (or all-purpose flour if you don't want it to be GF)
1 1/2 tsp. xanthan gum (don't use if you use all-purpose flour)
1 tsp. soda
1/2 tsp. salt
1 T Hershey's cocoa
1 1/2 C chocolate chips
1 C walnuts (optional)

Mix boiling water and oatmeal and let stand 10 minutes.  Add brown sugar, sugar and butter and stir until melted.  Then add the rest of the indgredients except just add 1/2 the chocolate chips and 1/2 the walnuts.  Pour mixed batter into a greased and floured 9x13 pan.  Sprinkle remaining nuts and chips on top.  Bake at 350 degrees for 40 minutes. 

This cake is so rich that it doesn't need to be frosted.  It may be served with whipped cream on top.

~VLS

Gluten Free Dark Chocolate Brownies

5 oz semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar
1/2 C almonds, ground finely in food processor
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans, optional
1/4 C chocolate chips, not optional

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, flaxseed meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat.

~VLS

Pineapple Dream Delight

1 pkg. Jiffy yellow cake mix (I made gluten free yellow cake from a cookbook)

1 large pkg. Jell-O instant pudding, vanilla flavored

1 (8 oz.) pkg. cream cheese, soft

1 (1 lb.) can crushed pineapple, drained

1 3/4 C milk

1 lg carton Cool Whip

Bake cake in a greased and floured 9x13 inch pan at 350 degrees for 10 to 15 minutes.  Cool.

In a mixing bowl, mix pudding with milk.  When thickened, beat in softened cream cheese, add well drained pineapple and spread over cake.  Spread Cool Whip over top and sprinkle with coconut or nuts, if desired.

Can be kept for 1 to 2 weeks in the refrigerator.  Serves 15 or more.

~VLS

Creamy Butter Mints

I just recently got this recipe from a lady who goes to our church. I am planning on making them today with our "Irish" meal. They have become one of my favorite goodies! ~KJV~

Creamy Butter Mints

1 lb pkg. powdered sugar

½ c. butter, softened

2 T. whipping cream

¼ t. peppermint extract

Place powdered sugar and butter in a medium bowl.  Mix on medium speed 2-3 minutes.  Add cream and peppermint, beat 3-4 minutes until well blended (may take much shorter time).  Shape into ½” balls, lightly press balls with thumb to form wafers.  Place on wire racks and allow to dry overnight, uncovered.  Store in an airtight container.  Makes 5 dozen.

(I made the balls half that size and yielded 10 dozen.)

Gluten free Cranapple Nut Crunch

~3 C apples, peeled and chopped

~2 C cranberries, fresh or frozen
~3 T almond flour
~1 C sugar

TOPPING:

1 C oatmeal

3/4 C nuts

1/2 C almond flour

1/2 C brown sugar, packed

1/2 C butter, melted

Combine first four ingredients and mix well. Place in a 2 quart baking dish.

TOPPING: Combine oatmeal, nuts, flour, brown sugar and butter. Mix well. Spoon evenly over fruit mixture. Bake uncovered at 350 degrees for 50 to 60 minutes.

Top with cool whip and serve with vanilla ice cream.  Or choose one or the other. :-)

~VLS

Butter Almond Cake

2/3 C. butter-melted

1 C. Sugar

2 C. Flour

2 eggs, mixed with a fork (reserve a small amount)

2 tsp. Almond Extract

1/2 C Brown Sugar

2 tsp. Baking Powder

Combine butter, sugar, eggs (reserve a small amount), almond extract, flour, brown sugar and baking powder; stir well. Pour batter into 2 greased and floured 8 inch round cake pans. Flatten with a fork and brush tops with remaining eggs. Bake at 350 degrees for 20 minutes, Cool. Remove from pans. Cut into wedges.

Serves: 16

ENJOY!

KJV

Great Escape Bars

 ~Great Escape Bars~

 

1/2 cup butter
3/4 cup brown sugar
1/3 cup honey
1 egg
1 1/2 cups peanut butter
1 teaspoon vanilla
3 1/2 cups oats
1 cup chocolate chips (optional) **

Preheat oven to 350 degrees. Grease 9x13 pan. Cream butter, sugar, and honey until light and fluffy. Blend in egg, peanut butter, and vanilla. Mix in oats and chocolate chips. Press into pan. Bake 20-22 minutes or until light golden brown (do not over bake!) Cool completely before removing from pan. Enjoy!

**Another Idea:
Instead of adding chocolate chips, which are expensive, you can make chocolate frosting, and frost the whole pan after completely cool. Let sit until fronting has hardened. Cut and remove from pan.

Gluten free Cranberry Bread

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It's flexible.

Preheat your oven to 350 degrees F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

You'll need:

1 cup sorghum flour

1 cup tapioca starch (sometimes called tapioca flour)

1/2 cup almond flour or millet flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar, packed

1 cup applesauce or plain yogurt

1/3 cup light olive oil or Canola oil

1 free-range organic egg white, or egg replacer (1/8 cup liquid)

2 teaspoons bourbon vanilla

1 cup of fresh or frozen cranberries (thawed), chopped

1/2 cup chopped walnuts or pecans

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.

Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

A few tips on chocolate chip cookies...

I should have posted this sooner. But here are a few tips about making your chocolate chip cookies the best you have ever tasted...

First, never use margerine or shortening. Only butter. The butter is better ;-) because it makes your cookies flatter. Second, put the baking powder and salt in before the flour, it helps the cookie dough flatten better when you bake it. Thirdly, don't add too much flour, because that will make your cookies puffy, and not flat. Fourthly, add a little extra Vanilla, just for taste, it always makes your cookies the best. I think that about sums it up!

When I first used these tips for Chocolate chip cookies, my brothers loved them, and won't have chocolate chip any other way!

Click here for the chocolate chip cookie recipe...

Have fun, and ENJOY!

~KJV~

Mud Pie

This recipe is so yummy and makes a great summer dessert...

1. Crush 26 Oreo cookies. Mix with 1/3 c. melted butter. Pat into bottom of 9x13 pan. Freeze.

2. Let 1/2 gal. vanilla ice cream sit until slightly melted. Spread on crust. Freeze.

3. Pour 1 large can fudge topping (not choc. syrup) on top of ice cream. Freeze.

4. Spread a large tub of Cool Whip on top of fudge topping. Freeze.

5. Sprinkle with crushed Oreos.

V.L.S.

Frosting Your "Perfect" Cake

Have you frosted your cake, and wished you knew a better way so you wouldn't get it on the seving plater?

Just place a piece of parchment or wax paper on your serving plater. Then frost your cake. Slip the paper out from underneath. And there you have it! a nice frosted cake. With NO messes!

KJV

Gluten Free Dark Chocolate Brownies

5 oz. semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar (date and maple sugar work well also)
1/2 C almonds, ground finely
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans
1/4 C chocolate chips

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat!

Chocolate Chip Ice Cream Pie

This pie is delicious, and great for birthdays!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
~
1.  Coat the bottom and sides of an 8 inch pie plate lightly with butter.
2.  Combine chocolate syrup and chocolate chips in a small bowl.  Microwave on high until hot, about 45 seconds.  Stir until smooth.  Reserve 1/4 cup of chocolate mixture.
3.  Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.  Press mixture over bottom and up sides of prepared pie plate.  Freeze for 15 minutes.
4.  Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.  Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture.  Top with remaining ice cream and sour cream mixture.  Freeze pie, covered, until firm, about 1 hour.

~VLS

6 Egg Pound Cake

This is a great way to use up all those stock-piled eggs...

3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 C butter, softened
2 1/2 C sugar
6 eggs
1 1/2 tsp. vanilla extract
3/4 C milk

1. Grease and flour a tube or Bundt pan. Do not preheat oven.

2. In a medium bowl, mix flour, baking powder and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.

4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.

5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

6. Top with confectioners sugar or glaze.

~VLS