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2 cup flour |
| Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake. |
Daily Archives: August 18, 2010
Walnut Chocolate Chewies
| 1 cup chopped walnuts 1 cup slivered almonds 1/2 cup liquid honey 2 tablespoons strong black coffee Sweet cocoa to taste |
| Place walnuts and almonds in small bowl and toss together. Transfer to food processor and blend several minutes. Replace nuts in small bowl and add honey, mix together. Transfer nuts back to food processor and add coffee, blend about 1 minute. Spread mixture on large plate and cover with sheet waxed paper, pressed against surface. Refrigerate 2-3 hours. Remove and shape into small balls with hands. Roll in cocoa and continue to chill another hour before serving. |
Strawberry Soda Cake
| 1 yellow cake mix 1 large package or 2 small packages strawberry jell-o 1 cup boiling water 1 cup strawberry soda pop |
| Prepare cake mix according to package directions: Bake in 13 x 9 inch pan. While warm, puncture all over with fork. Combine jell-o and boiling water. Stir to dissolve. Add soda pop. Pour over cake while warm.
Frosting: 1 instant vanilla pudding (dry mix), 1 package whipped topping mix (dry), 1 1/2 cups cold milk. Combine above and spread on cooled cake. Refrigerate after cake is frosted. |
Pecan Pralines
| 2 cups sugar 2/3 cup milk 1/3 cup dark corn syrup 1/4 teaspoon salt 1/2 teaspoon vanilla 1 cup pecan pieces |
| Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers. |
Graham Cereal Bars, aka S’mores Bars
| 3/4 cup light corn syrup 3 tablespoons butter 2 cups dark or white chocolate chips 1 teaspoon vanilla 1 box (12 ounces) honey cereal 3 cups mini marshmallows |
| Combine syrup, butter and chocolate chips in a saucepan, bring to a boil over medium heat and add vanilla. Distribute cereal in a 9 x 12 baking pan, add marshmallows and mix. Pour syrup mixture over all. Refrigerate until set and cut into squares. If desired, add 1/2 cup of your favorite nuts, chopped. |
Hershey’s Chocolate Cake
| 0.50 cup butter 1.00 cup sugar 1.00 cup chopped nuts 0.50 cup evaporated milk 0.50 cup chocolate chips |
| Mix the butter, sugar and milk in a saucepan. Bring it to a boil and boil for 2 minutes while stirring continuously. Remove from heat and add chocolate chips. Stir until melted and smooth then add nuts.
Cake: 1 cup butter 1 cup sugar 1 cup flour 4 eggs 1 large can of hershey’s chocolate syrup do not substitute. Mix sugar and flour well. Melt butter and add it to the sugar mixture. Add rest of ingredients and beat 4 minutes at medium speed. Grease a 9×13 pan. Bake cake at 350 degrees f for 20 minutes. Ice when completely cooled. |
German Chocolate Upside Down Cake
| 1 cup pecans, chopped 1 cup coconut 1 package chocolate cake mix 1 pound powdered sugar, sifted 8 ounces cream cheese, softened 1 cup margarine, softened |
| Grease and flour 9×13-inch cake pan. Put coconut and pecans in bottom of pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar; drop by spoonfuls on top of cake. Bake at 350 degrees for 45 minutes or until done. |
