Molten Chocolate Cakes

1 pkg (6 squares) bittersweet baking chocolate

10 Tb butter

1 1/2 cups powdered sugar

1/2 cup flour 

3 whole eggs 

3 egg yolks

Preheat oven to 425.  

Grease six (six ounce) custard cups or souffle dishes (cupcake pan would work, too).  

Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on high 2 min or until butter is melted.  Stir until chocolate is completely melted.  

Add powdered sugar and flour; mix well.  

Add whole eggs and egg yolks; stir with wire whisk until well blended.  

Divide batter evenly among prepared custard cups.

Bake 14 to 15 min or until cakes are firm around the edges but soft in the centers.  

Let stand 1 min. Run small knife around cakes to loosen.  

Immediately invert cakes onto serving plate.  

Sprinkle lightly with powdered sugar and garnish with raspberries, if desired.  

(from Baker's Choc Dessert for Chocolate Lovers)

Nutty Soda Cracker Candy

Ingredients

1 (10 ounce) packages saltine crackers (make certain that you use the salted crackers and do not break)

1 1/2 cups butter ( preferably butter, margaine is not as good!)

1 1/2 cups brown sugar, packed

1/2 teaspoon vanilla (optional)

1 (12 ounce) packages milk chocolate chips (can use semi-sweet)

1/2 cup toasted pecans, finely chopped (or use almonds)

Directions

Set oven to 400°F.

Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper).

Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet).

In a medium saucepan bring the butter and brown sugar to a boil over medium heat.

When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan.

Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers.

Bake in a 400°F oven for 5 minutes.

Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.

Sprinkle the nuts evenly over the top.

Place in the refrigerator for about 3-4 hours or until set.

Break into pieces and store in a covered container in the refrigerator.

From: http://www.food.com/recipe/nutty-soda-cracker-candy-261672

Cinnamon Roll Cake

Cake:

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Cake Balls

Oh this is so bad for you...but it's Christmas and how can you not bake goodies at Christmas?

Any cake mix (I like Red Velvet the best!)
any can of frosting (I like cream cheese frosting!)
Almond Bark (vanilla or chocolate, depending on your cake. I use vanilla.)

Bake the cake according to directions. While still warm, crumble the cake in a bowl and mix with the cream cheese frosting. Set in the fridge for about an hour. Then you can start forming balls. Since I hate getting my hands icky, I like to use my Pampered Chef cookie scoop thingy. What is that thing called? After making the balls, dip them in the melted almond bark using a toothpick, spoon, or the Pampered Chef egg separator (I am going to try that today.)

All done! Enjoy! :)

Special K Candy (aka Scotcharoos)

Use butter to grease a 8x8 or 9x9 square pan.

Measure in a large bowl:

2-3/4 C Special K (or cheap cornflakes, or rice crispies)

Bring to a rolling boil, then immediately remove from burner:

1/2 C white sugar

1/2 C white karo syrup

1/2 tsp salt

After removing from burner, immediately add:

3/4 C peanut butter and stir until dissolved

Then add: 

1 tsp vanilla

Add the liquid mixture to the Special K (cornflakes/rice crispies) in the large bowl, mix gently and pack gently into the square buttered pan.

Using a double boiler, melt together:

1 C chocolate chips

1 C butterscotch chips

(I usually double the amount -- e.g. a 12 oz bag each of choc chips and butterscotch chips)

[You can also melt them in a glass bowl in the microwave, following the melting directions on the package. Make sure the two types are well mixed together.]

Spread chocolate mixture on top of Special K mixture in square pan. 

Allow to cool and harden, then cut into small squares.

Pumpkin Dump Cake

Since it's fall, I'm in the mood for a favorite recipe...Pumpkin Dump Cake!

29 oz. Pumpkin puree
1 can of evaporated milk
3 eggs
1 c sugar
3 t cinamon
1 t salt

Mix the above and then pour into a 9 x 13 pan.

1 box yellow cake mix
1 c chopped pecans (optional)
3/4 c butter

Sprinkle the dry cake mix over the pumpkin puree mix. Sprinkle nuts over that. Drizzle the butter over everything. Bake at 350 for 50 minutes. Enjoy with whipped cream!

Banana Bread

Tip: freeze old, over-ripe bananas; they turn dark/black in the freezer. Defrost them, and the bananas are already mushy, easy to pop open, and perfect for use in baking.
High altitude tips: slightly decrease oil, baking powder, sugars; slightly increase flour, liquid.

2 1/2 C flour
1/2 C brown sugar
1/2 C white sugar
1 t salt
3 t baking powder
1 1/4 C mashed bananas (~4 bananas)
3 T veg oil
1/3 C milk
1 egg
Optional additions: Chocolate chips, chopped nuts, cinnamon, nutmeg, vanilla.

Heat oven to 350.
Grease and flour 2 loaf pans (or use cooking spray).
Mix all ingredients together and divide between pans.
Bake 55-65 min.

Snickerdoodle Cake

This recipe is from the Cake Doctor.  It's easy and yummy and I always get requests for the recipe.

1pkg white cake mix
1 C whole milk
8 TBSP (1 stick) butter, melted
3 large eggs
1 tsp vanilla
2 tsp cinnamon

Frosting:
1 stick of butter at room temperature
3 1/4 C powdered sugar
3-4 TBSP milk
1 tsp vanilla
1 tsp cinnamon

preheat oven to 350F

Generously grease and flour 2 9-inch round pans

Place all cake ingredients in a large mixing bowl and mix until well combined with a mixer (make sure to scrape down the sides part way through mixing).

Divide the batter into the two pans and bake until they are golden brown (27-29 min).  Cool for 10 min then remove from the pans and allow to cool the rest of the way before frosting.

For the frosting place butter in a mixing bowl and mix for 30 seconds until light and fluffy.  Stop machine and add the rest of the ingredients, blend on low speed until the sugar is incorporated.  Add up to 1 TBSP of milk if frosting seems too thick.

Oatmeal Chocolate Chip Bars

1 cup (2 sticks) butter, softened
3/4 c brown sugar, packed
1/2 granulated sugar
1 egg
1 t vanilla
1 1/2 c all purpose flour *
1 t baking soda
pinch of salt
3 c rolled (old fashioned) oats
12 oz semi sweet chocolate chips

1. cream butter, sugars, egg, vanilla will electric mixer on high.
2. stir in flour, baking soda, and salt at the same time. Stir in oats. Last, stir in chocolate chips and stir them in (may need to use hands).
3. press cookie dough into a greased 9x13 dish. Dough should be somewhat flattened, but it's ok for some cracks to remain.
4. Bake at 350 for 30-35 minutes.
5. Cool for 20 minutes and cut into 24 squares. Delicious warm or cold.

Spectacular Cinnamon Almond Ring

(From Sharron's Grandma Ruth who said it's one that she and my grandfather always loved and was always a successful recipe for her.) 

NOTE: May need high altitude adjustments: decrease fat, sugar, leavening/yeast; increase liquid and flour.

5 ½ to 6 cups all-purpose flour

2 packages active dry yeast (suggest rapid rise)

1 cup milk

½ cup water

½ cup butter or margarine, cut up

3 tbsp sugar

1 tsp salt

2 eggs beaten

2 tsp each finely shredded lemon and orange peel (optional)

1 cup sliced almonds (or substitute walnuts)

6 tbsp butter or margarine, softened

2/3 cup sugar

1 tbsp cinnamon

1 recipe powdered sugar icing

In a large mixing bowl stir together 2 cups flour and the yeast.  In saucepan, heat and stir milk, water, the ½ cup butter or margarine, sugar and salt.  Stir to warm (120-130 degrees), till butter almost melts, add to dry mixture, mix, add eggs, lemon and orange peel.  Beat with electric mixer for 30 seconds, scraping the sides of the bowl constantly.  Beat on high for 3 minutes.  Using a wooden spoon, stir in almonds and as much flour as you can. (I use the walnuts with the last cinnamon and sugar after I have rolled out dough)

Turn dough onto a lightly floured surface.  Knead in enough of the remaining flour to make moderately soft dough, 3-5 minutes.  Put into a greased bowl. Let rise until double in bulk, about an hour.  Turn onto floured board and cover and let set for 15 minutes. 

Roll out dough to a 20X12 rectangle.  Spread with 6 tbsp margarine, sprinkle with the cinnamon and sugar mixture and the walnuts.  Roll up as a jelly roll.  Put roll in a greased Bundt pan, seam side down sealing the two ends together.  Cover and let rise about 45 minutes to about double bulk.

Bake in a 350 degree oven for about 50 minutes until golden brown. Cover loosely with foil if getting too brown last 10 minutes (will rise high).  Invert pan onto a wire rack. Drizzle with the powdered sugar icing. 

Icing:  1 cup sifted powdered sugar, 1 tbsp milk and ¼ tsp vanilla.  Stir in additional milk 1 tsp at a time until icing reaches drizzling consistency.

Oatmeal Chocolate Chip Cookies

Mix Dry Ingredients and Set Aside:

1 tsp salt

1 tsp baking soda

2 C oats

1 ½ C flour

Cream together:

½ C butter

½ C shortening

¾ C granular sugar

¾ C brown sugar (gently packed)

Add in and blend well:

2 eggs

1 tsp vanilla

1 Tb hot water

Then blend in the dry ingredients and add:

~12 oz choc chips

1 C chopped nuts (optional)

(grease cookie sheets if they are not non-stick)

Bake at 375 for 10-12 min

High altitude tips:

Slightly decrease:

Fats (butters, shortening, oils)

Baking soda/powder

Sugars

Slightly increase:

Flour

Liquids

Recipe from Sharron's Grandma Ruth Inghram