German Apple Cake

 German Apple Cake

2 cups Flour (all-purpose)

2 tsp Cinnamon, ground

1 tsp Baking Soda

1/2 tsp Salt

3 Egg(s)

2 cups Sugar

1 cup Vegetable Oil

1 tsp Vanilla

4 Golden Delicious Apples - peeled, cored, diced

1 cup Pecans - chopped

Cream Cheese Frosting:

1 pkg Cream Cheese, original - Philadelphia - 8 oz - at room temperature

1/2 cup Unsalted Butter - softened

2 cups Confectioners Sugar

1/2 tsp Salt

1 tsp Cinnamon, ground

1/2 cup Pecans - chopped

1 Golden Delicious Apples - thin sliced for garnish

1) Prepare your apples and pecans first. This takes a few minutes.

2) Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. (To do a half recipe, use one 9-inch round pan!) Set aside.

3) In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

4) In a large bowl, combine the eggs, sugar, oil, and vanilla. Add the flour mixture and mix again until just combined. Fold in the diced apples and chopped pecans. The batter will be thick.

5) Spread the batter into your prepared baking dish. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. (For the 9-inch round pan with 1/2 recipe, bake for about 50 minutes.)

6) Allow the cake to cool on a wire rack.

7) Prepare the frosting: Using a mixer, blend the cream cheese and butter. Add the salt, cinnamon, and pecans and blend well. Slowly add the confectioner's sugar, one cup at a time.

8) Once the cake has cooled, spread the frosting over the cake with a spatula. 

9) Garnish with the apple slices.

NOTES: This makes a generous amount of frosting. Any excess can be stored in an airtight container in the refrigerator. You could use the extra to dip apples, frost cinnamon rolls, or spread on cookies. To prevent your sliced apple garnish from turning brown, toss the apple slices with a bit of lemon juiced before putting them on the cake.

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

The recipes cake from the back of the Hershey's Cocoa (Natural Unsweetened) box. Yep!

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. 

This was the outcome of the cake I made using this recipe!

Sopapilla Cheese Cake

Sopapilla Cheese Cake2 Crescent Rolls
2 Cream Cheese, original - Philadelphia - oz 8
1-1/4 cups Sugar, divided
1 tsp Vanilla
1 - 2 tsp Cinnamon, ground

Spread 1 can crescent rolls in 9x13 loaf dish
Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent
rolls.
Spread 2nd can of crescent rolls on top of cheese mixture.
Mix 1/4 cup sugar and cinnamon and spread on top of crescent rolls.
Drizzle melted butter over top.
Bake 350 degreese for 30-40 minutes.
Cut in squares after cooled and serve.

From: Laura Byrd

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Milky Way Ice Cream

Milky Way Ice Cream
8 Milky Way Candy Bars
1-1/2 cups Sugar
6 Egg(s)
2 cans Evaporated Milk
2 tsp Vanilla
1/2 gallon Milk

Melt candy bars with 1/2 cup milk and let cool. Mix all ingredients in
blender. Pour into ice cream freezer. Add whole milk as needed to fill
freezer. FREEZE!

Mississippi Mud Pie

1 cup Flour (all-purpose)
1/2 cup chopped Pecans
1 stick Butter, melted
2 tbsp Sugar
1 cup Cool Whip
1 cup Powdered Sugar
1 pkg Cream Cheese, original - Philadelphia - oz 8
1 tsp Vanilla
1 package Instant Chocolate Pudding
3 cups Milk

Mix flour, pecans, butter and sugar and spread in the bottom of a 9x13 inch pan. Bake at 350 degrees until lightly brown. Set aside to cool.

Mix Cool Whilp, powdered sugar, cream cheese, and vanilla together and spread over the cooled crust. 

Mix chocolate pudding and milk and beat well with an electric mixer. Spread over cream cheese
mixture.

Spread the rest of the Cool Whip over the top of the pudding.

Refrigerate.

Pecan Praline Sandies

Pecan Praline Sandies

1 cup butter, softened

¼ cup powdered sugar
¼ cup brown sugar, packed
2 tsp vanilla
1 tbsp water

2 cups all-purpose flour

1 cup finely chopped pecans

Powdered sugar

Preheat oven to 300°. In large bowl, cream butter and sugars. Stir in vanilla and water. Add flour and nuts; mix until well blended. Form dough into 1-inch balls and place on cookie sheets; flatten balls slightly. Bake about 20 min or until golden brown. While still warm. Roll in powdered sugar; cool. Roll again in powdered sugar; store in airtight container.

Makes 4 dozen cookies.

Rachel loves these cookies.

-Debbie

Maple Syrup

Maple Syrup

2 cups Sugar
2 cups light Brown Sugar
2 cups Water
1/4 tsp Maple Flavoring
1/4 tsp Vanilla

Combine water and both sugars in a saucepan. Bring to a boil. Boil for 1 minute. Remove from heat. Stir in maple and vanilla.

NOTE from the cook : I "cheated" and bought a bottle of syrup that can be reheated in the microwave. We used this up and have been re-using the bottle ever since. This recipe fits just right in the bottle that we bought.


-recipe from Larry

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.

Pecan Pie

Pecan Pie


1/2 stick Butter - sticks (salted)

1 cup Sugar

3 Egg(s)

1/2 cup Karo Syrup

1 tsp Vanilla

1 cup Pecans

1 Pie Shell - Unbaked - Deep Dish



Cream butter and sugar. Add eggs, Karo syrup, vanilla, and pecans. Pour into unbaked pie shell. Bake at 325 degrees for 1 hour and 15 minutes.

Toll House Chocolate Chip Cookie

Toll House Chocolate Chip Cookie

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup self rising flour (or 1 cup, 2 tbsp all purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt)
1 6oz pkg semisweet chocolate morsels

Cream butter and sugars. Beat in egg; add vanilla extract and water. Combine flour, soda, and salt. Stir into creamed mixture. Add semisweet chocolate morsels; mix well. Drop by well-rounded 1/2 teaspoonful onto greased cookie sheets. Bake at 375* for 10 to 12 minutes.

Yield: about 4 dozen

Peanut Butter Cookies

Peanut Butter Cookies

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups all purpose flour
2 tsp baking soda
1 tsp salt

Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with fork to make criss-cross design. Bake at 350* for about 10 minutes, or until lightly browned.

Yield about 6 dozen.