What is there to say about sweets, we all love them and enjoy indulging occasionally. Life is short so as they say, EAT DESSERT FIRST. In my opinion, desserts put you in a sweet mood, and they are very good for breakfast too. Just a few bites is all it takes and desserts make life seem a little more enjoyable. Did you know that research suggests women love desserts more than men. Whether it's rich chocolate you desire or pie bursting with fruit, you'll find some delicious dessert recipes listed below, so indulge!
I hope you enjoy the recipes and all eggs will be large unless otherwise noted.
"Life is short, buy the shoes, drink the wine and order the dessert"
Fresh Fruit Daiquiri
3 cups sliced peeled fresh peaches; unsweetened frozen peach slices, thawed; fresh or frozen strawberries, thawed; fresh or frozen cubed mango, thawed or cubed, peeled seedless watermelon
3/4 cup frozen limeade concentrate, thawed
1/4 cup light rum
2 Tbl. powdered sugar
2 or 3 cups ice cubes
Garnish; fresh fruit
Into a blender combine the 3 cups fruit, limeade concentrate, rum and powdered sugar. Cover and blend to smooth. With blender running, gradually add the ice cubes through opening in lid until mixture is desired thickness. Pour into glasses and garnish with fruit pieces threaded on wooden skewers. Enjoy!
Blackberry Sangria - one of my all time favorite beverages, well besides Champagne!
4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups cold water
2 (750 milliliter) bottles rose wine
1 cup cognac
1/4 cup fresh lime juice
3 cups fresh peaches, peeled, pitted and sliced
For this recipe use a non-reactive saucepan. Syrup; into the saucepan combine 2 cups blackberries, sugar, water and dash of salt. Bring to a boil, reduce heat and simmer 10 minutes stirring occasionally. Remove from heat and cool slightly. Strain through a fine mesh sieve, pressing gently without crushing the fruit, discarding berries. Cool syrup. Sangria; into a gallon jar or pitcher combine the blackberry syrup, rose wine, cognac, lime juice and peaches. Cover and refrigerate 4 to 24 hours to chill. Serve over ice.
1 (12 oz.) can frozen lemonade concentrate, thawed
2 cups ice cubes
2 Tbl. fresh lemon zest
1 cup cold water
1/3 cup sugar
Into a blender add ingredients processing to smooth. Pour into a 13x9 baking pan and freeze about 45 minutes. Process in a blender until smooth and return to pan, freeze again for 8 hours. This is delicious on a hot summer evening.
Buckeye Balls from Ohio
1 (16 oz.) jar creamy peanut butter
1 cup butter, soft
1 (16 oz.) package powdered sugar
1 (12 oz.) package semi sweet chocolate chips (good quality)
2 Tbl. shortening
Into a bowl of electric mixer beat peanut butter and butter to blend. Gradually beat in powdered sugar to blend. Shape into 1-inch balls and chill about 10 minutes to firm. Microwave the chocolate and shortening for about 1 1/2 minutes to melt, stirring. Dip each peanut butter ball into chocolate and place on wax paper to harden. Store in airtight container.
Creamy Peanut Butter and Banana Pie - I used to make this all the time for my dad, he LOVED it
about 40 vanilla wafers
1/3 cup honey roasted peanuts
1/2 cup butter, soft
1 1/3 cups dark brown sugar, packed
1 (8 oz.) cream cheese, soft
3/4 cup cream peanut butter
1 cup heavy whipping cream, divided
1 tsp. pure vanilla extract
2 bananas
Garnish; chocolate curls and honey roasted peanuts, chopped
Preheat oven to 350 degrees. Into a food processor add the wafers, honey roasted peanuts, butter and 1/3 cup of the brown sugar processing to crumbly. Press mixture into bottom and up sides of a 10-inch deep dish pie plate. Bake for about 7 minutes, remove to cool. Into a bowl of electric mixer beat the remaining 1 cup brown sugar, cream cheese, peanut butter and 1 Tbl. whipping cream until light and fluffy. Into a clean bowl beat remaining whipping cream and vanilla to stiff peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture and fold peanut butter mixture into remaining whipping cream. Slice bananas and place on cooled crust. Spread peanut butter mixture evenly over bananas. Sprinkle with chocolate curls and chopped peanuts. Chill 2 hours.
"Dessert, because no Great love story is started with a salad!"
Orange Date Cake with Glaze
1 cup butter, soft
4 cups sugar, divided
4 eggs
4 cups all purpose flour
1 tsp. baking soda
1 1/2 cups buttermilk
1 (8 oz.) package dates, chopped
1 cup pecans, lightly toasted and chopped
4 tsp. orange zest, divided
1 cup orange juice
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter to creamy. Gradually add 2 cups sugar, beating well. Add eggs 1 at a time, beating to blend. Combine flour and baking soda add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat on low. Stir in dates, pecans and 2 tsp. zest. Pour batter in greased and floured 10-inch tube pan. Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Bring orange juice and 2 cups remaining sugar and 2 tsp. orange zest to a boil, cooking stirring constantly for 1 minute. Run a sharp bladed knife around edge of pan, turn cake out. Poke holes into cake with wooden pick. Drizzle glaze over warm cake and cool cake on wire rack.
Apricot Bars
1 (6 oz.) package Turkish dried apricots (nice and fresh)
1/2 cup butter, soft
1/4 cup sugar
1 1/3 cups all purpose flour, divided
2 eggs
3/4 cup brown sugar, packed
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans or macadamia, chopped
1 tsp. pure vanilla extract
Powdered sugar
Preheat oven to 350 degrees. Into a small saucepan add apricots and water to cover, bring to a boil, reduce heat and simmer uncovered 15 minutes or until tender. Drain and chop. Into a bowl of electric mixer beat butter to creamy add 1/4 cup sugar beating to combine. Stir in 1 cup flour and press mixture into a lightly greased foil lined 9-inch square baking pan. Bake about 15 to 20 minutes or until lightly browned. Into a bowl of electric mixer beat eggs to thick and pale, gradually beat in brown sugar and add remaining 1/3 cup flour, baking powder and salt beating to combine. Stir in chopped apricots, nuts and vanilla spreading evenly over crust. Bake at 325 degrees for 45 minutes. Remove to cooling rack to cool. Sprinkle on powdered sugar and cut into bars.
Easy Peanut Butter Pie
1 cup powdered sugar
1 cup creamy peanut butter
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
12 oz. container Cool-whip thawed
2 graham cracker crusts, make your own or purchase already made (I like making my own)
Chocolate Fudge syrup
Into a bowl of electric mixer combine powdered sugar, peanut butter, and cream cheese beating on medium speed until smooth. Add condensed milk beating until combined. Fold in whipped topping. Divide mixture evenly between crusts and chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
Blueberry Bread Pudding
1 1/2 cups sugar
4 eggs
2 cups heavy whipping cream
2 cups whole milk
1 Tbl. fresh lemon zest
pinch of ground nutmeg
1 tsp. pure vanilla extract
1 (16 oz.) loaf french bread, cut into about 2-inch cubes
1 cup fresh blueberries
Sauce
1 tsp. fresh lemon zest
1/3 cup fresh lemon juice
1/2 cup sugar
1 Tbl. cornstarch
1 1/2 cups fresh blueberries
Preheat oven to 375 degrees. Pudding; into a bowl of electric mixer beat sugar and eggs until fluffy. Add whipping cream, milk, zest, nutmeg and vanilla beating to blend. Fold in bread cubes and blueberries and pour into a lightly greased 13x9 baking pan. Let stand 10 minutes. Bake for about 40 to 45 minutes and cool in pan on wire rack. Sauce; into a saucepan over medium heat add lemon juice, zest, sugar and cornstarch stirring constantly. Reduce, add blueberries, simmering and stirring constantly for about 5 minutes to thicken. Serve pudding with sauce and freshly whipped cream.
"Some of the best things in life are Sweet"
Tart and Delicious Rhubarb Bars - one of my favorites
Crust
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter
Filling
2 cups sugar
7 Tbl. all purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups fresh rhubarb, finely chopped
1 Tbl. fresh lemon zest
Topping
8 oz. cream cheese, soft
1/2 cup sugar
1/2 tsp. pure vanilla extract
2 tsp. fresh lemon zest
1 cup heavy whipping cream, whipped to almost stiff peaks
Preheat oven to 350 degrees. Crust; into a bowl add flour and sugar, cutting in butter until it resembles coarse crumbs. Press into a 13x9 baking pan and bake for about 10 minutes. Remove from oven to cooling rack. Filling; into a bowl add sugar and flour. Whisk in the cream, zest and eggs and stir in rhubarb. Pour over crust and bake for 45 to 50 minutes on until set. Remove to cooling rack to cool. Topping; into a bowl of electric mixer beat cream cheese, sugar, vanilla, and zest to smooth. Fold in whipped cream. Spread over cool bars, cover and chill. Cut bars and serve.
Decadent Fudge Cake with Nut Topping
1/2 cup butter, soft
3/4 cup sugar
1 egg
3/4 cup sour cream
1 tsp. pure vanilla extract
1 cup all purpose flour
3 Tbl. unsweet cocoa (good quality)
1 tsp. instant coffee granules
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Fudge Topping
1 (1 oz) semisweet chocolate squared
1 (7 oz.) jar macadamia nuts, lightly toasted and rough chopped
1 cup whipping cream
3/4 cup sugar
2 Tbl. butter
1 Tbl. corn syrup
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; beat butter in a bowl of electric mixer to creamy, gradually add sugar beating to combine. Add egg, sour cream and vanilla beating to combine. Combine dry ingredients and add to butter mixture beating to blend. Pour batter into a greased and parchment paper lined 9-inch round pan. Bake for 25 to 30 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes then remove from pan and cool on wire rack for about 10 minutes. Topping; into a large saucepan add chocolate, nuts, whipping cream, sugar, butter and corn syrup cooking over medium for about 5 minutes to dissolve sugar. Remove from heat and stir in vanilla. Let cool for 10 minutes. Place cooled cake onto cake stand and pour over topping.
Easy Cinnamon Cake - this cake is very easy and quite delicious
1/3 cup light brown sugar, packed
1/2 cup pecans, lightly toasted and chopped
2 tsp. cinnamon
1 (18.25 oz.) package white cake mix (good quality)
1 1/3 cups buttermilk
3/4 cup egg substitute
1/3 cup sugar
1 tsp. pure vanilla extract
White chocolate ganache
1 (12 oz.) packages white chocolate morsels (good quality)
1/2 cup heavy whipping cream
Preheat oven to 325 degrees. Into a bowl add brown sugar, pecans and cinnamon, mix and set aside. Into a bowl of electric mixer add cake mix, buttermilk, egg substitute, sugar and vanilla beating to blend. Pour 1/3 of batter into greased and floured 12-cup bunt pan. Sprinkle with half of the brown sugar mixture, repeat layers twice ending with batter. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, the remove from pan and cool completely. Ganache; into a heavy bottomed saucepan add morsels and cream and cook over low stirring often until chocolate melts. Chill 45 minutes or until thickened. Remove and beat with an electric mixer until spreading consistency. Drizzle over cooled cake.
"Life is better with sprinkles on top"
Wonderful Oatmeal Cake - love this, my mother used this delicious cake all the time and I still do
1 1/2 cups boiling water
1 cup uncooked regular oats
1 cup dark raisins
1/2 cup butter, soft
1 cup sugar
2 1/2 cups brown sugar, packed, divided
1 tsp. ground cinnamon
pinch of ground nutmeg
1 tsp. pure vanilla extract
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups flaked coconut
1 1/2 cups pecans, chopped
1/3 cup butter, melted
1/3 cup milk
Preheat oven to 350 degrees. Into a bowl add oats and raisins and stir in boiling water, let stand 20 minutes. Into a a bowl of electric mixer beat 1/2 cup butter, 1 cup sugar and 1 cup brown sugar to creamy. Add cinnamon, nutmeg, vanilla and eggs, beating well. Stir in flour, baking soda and salt just to moisten, mix in oatmeal and raisins. Pour into a lightly greased 13x9 baking pan and bake for about 30 minutes or until wooden pick inserted in center comes out clean. Combine remaining 1 1/2 cups brown sugar, coconut, melted butter and milk into a bowl and spread over warm cake. Turn on broiler and broil until golden.
Key Lime Tartlets
4 eggs
2/3 cup fresh key lime juice
3/4 cup sugar
6 Tbl. unsalted butter
2 tsp. key lime zest
1 1/4 cups all purpose flour
3/4 cup cake flour, sifted
1 1/2 Tbl. sugar
3/4 tsp. salt
1/4 tsp. baking powder
1 cup butter, cut up
1/4 cup shortening
6 Tbl. cold water
1 pint fresh strawberries or raspberries
Preheat oven to 375 degrees. Into a saucepan whisk the eggs, lime juice, sugar and butter over medium low whisking constantly until mixture is thickened. Stir in zest and carefully pour thorough a fine mesh stainer into a bowl, pressing with spatula to get all that goodness out. Cover and refrigerate about 4 hours. Into a food processor pulse the flour, sugar, salt and baking powder to combine. Add butter and shortening pulsing to crumbly. Add cold water 1 Tbl. at a time pulsing after each addition. Remove dough and wrap in plastic wrap chilling about 2 hours. Shape dough into 34 (1-inch) balls and press in lightly greased mini tart pans, prick with a fork bake for 13 minutes or until lightly golden brown. Remove from pans and let cool on wire racks. Spoon about 2 tsp. of filling into each tart and top with strawberry or raspberries.
Cappuccino Chocolate Cookies
2 cups butter, soft
4 cups light brown sugar, packed
4 eggs
5 1/2 cups all purpose flour
1 cups cocoa (good quality)
1/2 cup instant coffee granules
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (10 oz.) package cinnamon chips (if you can't find them just use chocolate chips and add about 1 tsp. ground cinnamon to the batter) Note: I order them on Amazon
Into a bowl of electric mixer beat the butter to creamy. Gradually beat in brown sugar beating well, add eggs one at a time beating after each addition. Combine flour, cocoa, coffee granules, baking powder, baking soda and salt and add to the butter mixture beating to combine. Stir in cinnamon chips. Drop by tablespoonfuls, 2-inches apart onto lightly greased baking sheets. Bake for 8 to 10 minutes. Cool on pans for 5 minutes before removing to wire racks.
"There is nothing a cupcake can't solve"
Oatmeal Coconut Crispies Cookies
1/2 cup butter, soft
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup uncooked regular oats
1 cup rice crispy cereal
1/2 cu flaked coconut
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Into a bowl of electric mixer beat the butter, brown sugar and sugar to fluffy, add egg beating well. Add flour, baking soda, baking powder, salt and oats, beating to blend. Stir in cereal, coconut and pecans. Drop by tablespoonfuls onto lightly greased baking sheets and bake about 10 minutes or until lightly browned. Remove to wire cooling racks.
Fantastic Date Cookies
1/2 cup butter, soft
1 (3 oz.) package cream cheese, soft
1 cup all purpose flour
pinch of salt
1 cup dates, chopped
1/4 cup sugar
1/4 cup water
1/2 cup walnuts, chopped
1 tsp. orange zest
1/2 cup powdered sugar, sifted
Preheat oven to 375 degrees. Into a bowl of electric mixer beat butter and cream cheese to smooth. Add flour and salt beating to combine. Shape dough into a ball, cover and chill 1 hour. Stir together dates, sugar, 1/4 cup water into a saucepan for about 5 minutes or until thickened. Remove from heat and stir in walnuts and zest. Divide the dough in half, place 1 portion onto lightly floured work surface and roll to 1/8-inch thickness. Cut dough with a 2 1/2 -inch round cutter and place onto lightly greased baking sheet. Spoon 1/2 tsp. date filling into center of each cookie, repeat with remaining dough. Fold dough over filling pressing edges to seal. Bake for 15 minutes or until lightly browned. Sprinkle with powdered sugar.
Marshmallow Chocolate Brownies
4 (1 oz.) unsweetened chocolate squares
1 cup butter
2 cups sugar
4 eggs
1 cup all purpose flour
pinch of salt
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (good quality)
2 cups mini marshmallows
Preheat oven to 350 degrees. Into a large saucepan over medium melt the chocolate and butter stirring constantly until melted. Stir in sugar and cook stirring constantly until sugar is dissolved. Cool 15 minutes. Add eggs and stir to blend. Add flour, salt and vanilla stirring to blend. Stir in chips and marshmallows and poor into a greased 13x9 baking pan. Bake for 30 to 35 minutes. Remove to cooling rack and cool. Cover brownies and let stand room temperature for about 8 hours.
Chocolate Candy Clusters
2 (4 oz.) white chocolate bars (good quality)
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 1/2 cups pecans, chopped
1 1/2 cups pretzels, broken
Into a heavy saucepan, melt white chocolate, milk chocolate and semisweet chocolate over low stirring constantly. Stir in pecans and pretzels. Drop by tablespoonfuls onto lightly greased wax paper. Cool until hardened. Store in airtight container in refrigerator up to 1 month. Easy breezy!
Do Your Kids Like to Cook? - let them try these easy banana pops
4 small bananas, peeled and mashed
1 cup orange juice
2 Tbl. sugar
2 Tbl. water
1 tsp. fresh lemon juice
6 wooden craft sticks
Combine all ingredients and place 6 (4 oz.) paper cups into muffin pan. Spoon in mixture freeze 1 hour and insert wooden stick into center of each. Freeze 2 hours or until firm, peel off cups and serve. Kids love these.
Sweet Potato Cobbler
1/2 cup butter
2 Tbl. whipping cream
1 cup sugar
1/4 cup light brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 large sweet potatoes, peeled and thinly sliced
1/3 cup butter
1 2/3 cups self rising flour
1/2 cup buttermilk
Topping
1/3 cup uncooked regular oats
1/3 cup all purpose flour
1/3 cup light brown sugar, packed
3 Tbl. butter, cut up
1/3 cup pecans, chopped
Cobbler; preheat oven to 350 degrees. Into a 10 1/2-inch cast iron skillet over medium heat add 1/2 cup butter. Whisk in whipping cream, sugar, brown sugar, cinnamon, nutmeg and salt. Remove from heat. Layer sweet potatoes into the cream mixture, cover with foil and place onto a baking sheet. Bake for 20 minutes and uncover. Cut 1/3 cup butter into flour until crumbly stir in buttermilk until moistened. Turn dough out onto lightly floured work surface and knead about 4 times. Pat or roll into 10 1/2 -inch circle and place over cobbler and sprinkle with topping. Topping; combine oats, flour and brown sugar and cut in butter to crumbly, stir in nuts. Bake uncovered for 25 minutes or until golden. Serve with freshly whipped bourbon whipped cream or vanilla ice cream.
Pumpkin Streusel Bars - love these
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tbl. butter, melted and cooled slightly
1/4 tsp. pumpkin pie spice
Streusel topping
1/2 cup brown sugar, packed
1/2 cup all purpose flour
1/4 cup old-fashioned rolled oats
4 Tbl. butter, soft
1/4 tsp. pumpkin pie spice
Filling
2 (8 oz.) packages cream cheese, softened
2/3 cup sugar
1 tsp. pure vanilla extract
2 eggs, room temperature
2/3 cup pumpkin puree (not pumpkin pie filling)
2 tsp. pumpkin pie spice
Caramel sauce; homemade or store bought
Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray and line with parchment paper, allowing the edges to hang over the sides of the pan. This will help remove the bars for slicing and keep the crust intact. Crust; combine all the ingredients for the graham cracker crust in a bowl. Stir the mixture together until it looks like wet sand. If it still looks dry, add an another tablespoon of melted butter. Transfer to the lined baking pan and press with your hand or the bottom of a drinking glass to form an even crust. Topping; in the same bowl used to make the graham cracker mixture, combine the ingredients for the streusel topping. Mix the ingredients together. The mixture should resemble large crumbles. Filling; in a bowl of electric mixer fitted with a paddle attachment, beat the cream cheese, sugar and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing for 30 seconds in between. Scrape the bowl down again. Add in the pumpkin puree and pumpkin pie spice, and mix until completely combined. Pour the pumpkin filling into the pan on top of the graham cracker crust. Smooth out evenly. Sprinkle the streusel topping over the pumpkin filling. Bake 45 to 50 minutes. Insert a toothpick in the middle to check for doneness, should come out clean. Let bars cool to room temperature on wire rack. Once cool, place in the fridge to chill completely. Slice and serve with caramel sauce drizzled over the top, if desired. Bars will keep, refrigerated, for about a week.
"Happiness is knowing there is a cake in the oven."
One of my Favorite Cookies Spice and Fruit
3/4 cup light brown sugar, packed
1/2 cup butter, soft
2 eggs
1 1/2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 cup brandy
2 cups pecans, chopped
1/2 lb. candied cherries, halved
1/2 lb. candies pineapple, chopped
1 cup pitted dates, chopped
1 cup dark raisins
Preheat oven to 325 degrees. Into a bowl of electric mixer beat butter and sugar to smooth. Add eggs beating to combine. Combine dry ingredients and gradually beat into butter mixture. Add brandy beating to blend. Combine pecans, cherries, pineapple, dates and raisins and stir into batter. Drop by rounded spoonfuls 2-inches apart onto lightly greased baking sheets. Bake for 20 minutes or until lightly browned. Cool on sheet for about 3 minutes, remove to cooling racks.
Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 Granny Smith apples, peeled and sliced (spritz with fresh lemon juice)
1 cup walnuts, lightly toasted and chopped
Frosting
1 ( 8 oz.) package cream cheese, soft
3 Tbl. butter, soft
1 1/2 cups powdered sugar
pinch of salt
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; into a large bowl add butter, sugar, eggs and vanilla to blend. Combine dry ingredients add mix into butter mixture stirring to blend. Stir in apples and 1 cup walnuts and spread into a greased 13x9 inch baking pan. Bake for about 45 minutes or until pick inserted in center comes out clean. Cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to creamy. Gradually add the powdered sugar and salt beating to combine, stir in vanilla. Frost cooled cake. Sprinkle on extra chopped walnuts if desired.
Old Fashioned Chocolate Mayonnaise Cake with Frosting - loved this from my childhood, it's really moist and delicious
2 cups all purpose flour
2/3 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
Shortening
3 eggs
1 2/3 cups light brown sugar, packed
2 tsp. pure vanilla extract
1 cup mayonnaise
1 1/3 cups hot water
Frosting
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
2 tsp. pure vanilla extract
1 (32 oz.) package powdered sugar
1/2 cup unsweetened cocoa
5 to 6 Tbl. heavy cream
Preheat oven to 350 degrees. Whisk together flour and next 5 ingredients in a medium bowl. Grease (with shortening) and flour a 13x9-inch baking pan. Into a bowl of electric mixer, beat eggs, sugar, and vanilla mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise, and beat at low speed until combined. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour). Spread frosting on cake. Frosting; into a bowl of electric mixer beat first 3 ingredients until creamy. Whisk together powdered sugar and cocoa in a medium bowl gradually add to butter mixture alternately with 5 Tbsp. cream. Beat at low speed until blended after each addition. (If needed, add up to 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.
Lovely Lemon Tea Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbl. lemon zest, divided
Glaze
1 cup powdered sugar
2 Tbl. fresh lemon juice
1 Tbl. sugar
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter at medium speed until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, baking powder, and salt add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 Tbl. lemon zest. Spoon batter into greased and floured 8x4-inch loaf pan. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack. Glaze; stir together powdered sugar and lemon juice until smooth spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 Tbl. lemon zest and 1 Tbl. sugar sprinkle on top of bread.
Bon Appetit
"Let all that you do be done in love." - 1 Corinthians 16:14
"Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. Anyone who does not love does not know God, because God is love." - 1 John 4:7-8
"A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.” - John 13:34-35
"Above all, keep loving one another earnestly, since love covers a multitude of sins."
1 Peter 4:8
“Judge not, that you be not judged. For with the judgment you pronounce you will be judged, and with the measure you use it will be measured to you. Why do you see the speck that is in your brother's eye, but do not notice the log that is in your own eye? Or how can you say to your brother, ‘Let me take the speck out of your eye,’ when there is the log in your own eye? You hypocrite, first take the log out of your own eye, and then you will see clearly to take the speck out of your brother's eye. …" - Matthew 7:1-29
"By this we know love, that he laid down his life for us, and we ought to lay down our lives for the brothers." - 1 John 3;16
"Put on then, as God's chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience, bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive. And above all these put on love, which binds everything together in perfect harmony. And let the peace of Christ rule in your hearts, to which indeed you were called in one body. And be thankful." - Colossians 3:12-15
No comments:
Post a Comment