Thank You Emiline!

So, you might notice a different title on my blog today. Thanks to the talents of Emiline at Sugar Plum who designed the title. I've been wanting to change the title and mentioned it to Em and she was so kind to design a few (look for a change once in a while). Thank Em!

Lemon Cake

My mom used to make a lemon pound cake with pecans in it during the holidays. I loved the texture of that cake. A friend of mine brought some lemons to work the other day that her uncle had grown in his back yard. I've never seen such juicy lemons. I had a lemon cake recipe in my files so I used up the lemon juice with that. It's not the same texture as the pound cake but 3/4 cup butter as opposed to a whole pound is probably better in some way.

LEMON NUT CAKE
3/4 cup softened butter
1-1/4 cups sugar
3 eggs
2-3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup undiluted evaporated milk
3 tablespoons lemon juice
1 cup chopped pecans
1 tablespoon grated lemon rind

Icing:
1/4 cup chopped nuts
1 tablespoon lemon rind
1 cup powdered sugar
4 teaspoons lemon juice

Cream butter, gradually beat in sugar. Beat in eggs, one at a time. Stir together flour, baking powder and baking soda. Combine evaporated milk and lemon juice. Alternately add dry ingredients and evaporated milk mixture to butter mixture, beat until smooth. Stir in nuts and rind. Spoon into lightly buttered 10-inch bundt pan. Bake in slow oven, 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes in pan. Remove from pan and cool completely. Drizzle with icing and sprinkle with nuts and lemon rind.
Icing: Stir powdered sugar and lemon juice. Drizzle over cake, sprinkle nuts and rind. I did not ice the cake, I just sprinkled powdered sugar. The icing really makes it though.

Chicken Salad Puffs

One of the girls in the office has been asking for these. I made some pate choux and filled with chicken salad. The first batch of these did not turn out and I only had 2 chicken breasts for the salad, so it made a small batch. They were good though!

PATE CHOUX
1 cup water
1 stick butter cut into pieces
1 cup flour
1/4 teaspoon flour
4 eggs

Combine the water, butter and salt in a saucepan and heat until the butter melts and the water boils. Remove the pan from the heat and add the flour all at once. With a wooden spoon, beat until a thick mixture forms. The mixture will pull away from the pan. Cool slightly. Stir over low heat until the mixture pulls away from the pan. Cool slightly. Add eggs one at a time until blended well into flour mixture -- this can be a workout for your arms! I've never used a mixer at this point, but I guess you could. After all eggs are incorporated. Drop by rounded tablespoons onto cookie sheet. Bake at 450 for 15 minutes and reduce heat to 375 for 15 minutes. Fill with mixture of your choice -- either savory or sweet. I just filled these with my basic chicken salad recipe. I've made them filled with pudding and drizzled with chocolate, even a no bake cheesecake filling is good.

Snickerdoodles

I ran out of time this weekend. I had planned to make a more elaborate cookie that I found from a cookie exchange. But with time short, I just decided to make a classic cookie that is easy to do. They were well received at work today, so I guess it was a good choice.

SNICKERDOODLES

1 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 375 degrees. In a medium bowl cream together the shortening and 1 1/2 cups sugar. Add the eggs and vanilla. Mix the flour, baking soda, cream of tartar, and salt together. Add to creamed mixture until mixed well. In a small bowl stir together the 2 tablespoons of sugar and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an ungreased cookie sheet about two inches apart. Bake for 8 to 10 minutes until edges are lightly brown. Remove from sheets to cool on wire racks.

Best Ever Almond Toffee

Last month Anna over at Cookie Madness posted about making this toffee. I've always been intimidated by making candy but was inspired by Anna who I think is just amazing. Even with our humidity it turned out exactly as she describes in her post. This is great stuff. Here is a link to the recipe Best Ever Almond Toffee .

Winning Cookies

My little community had its Hometown Christmas this past weekend. I entered these cookies in the dropped cookie category and won first place! It is the first time I've ever entered a baking contest and I was pleasantly surprised. I got a framed certificate for my winning. I'll hang it in my kitchen. One of my friends entered in the rolled cookie category and won for that and also best of show since she decorated them. Way to go for her! I had to enter 4 cookies on a plain white plate for the judging and then the rest of the cookies went on the cake wheel for a prize.

COCONUT OATMEAL COOKIES WITH PECANS/WHITE CHOCOLATE/CRANBERRIES

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs slightly beaten
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup oats (old-fashioned, not quick cooking)
1 cup flaked coconut
1 cup toasted pecans
1/2 cup white chocolate chips (optional)
1/2 cup Craisins (optional)

Mix shortening, sugars, vanilla, and eggs until smooth. Mix flour, oats, baking powder, baking soda, salt together. Add to wet mixture. Stir in pecans, white chocolate chips, and Craisins.

Place on ungreased cookie sheets and bake at 350 degrees for 8-10 minutes. Makes 3-4 dozen.

Fantasy Fudge

When I was a girl my Daddy used to make this fudge every Christmas. He would cut it into pieces and layer it with waxed paper and put it in a special dish. When asked the recipe he always said it was a closely guarded secret. (Of course the recipe was on the back of the marshmallow cream jar). Sadly he passed away when I was 16. In going through his wallet, tucked away inside was the typewritten recipe for this fudge. Several years ago they changed the recipe a bit, and even though the recipe is right there on the jar, I always pull out Daddy's recipe to use and keep the tradition of making this each year.

FANTASY FUDGE

3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 tablespoon vanilla
1 12 oz. package semi-sweet chocolate chips
1 7 oz. jar marshmallow cream
1 cup chopped pecans

Combine butter, sugar, and milk in a heavy 2-1/2 quart pan. Bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat. Remove from heat. Add chocolate, marshmallow cream, and vanilla. Stir quickly to melt chocolate. Pour into a buttered 9 x 13 pan. Cut into 1 inch squares.

Banana Bread

When I was a young bride, my then husband was in the Air Force. I met another young bride and we shared recipes and learned to cook new things together. I still have the recipe card with her recipe for this banana bread. We had a breakfast meeting at work and I took this in. This makes two large loaves and I took the other to a friend to take home to her husband who is a 'keeper' too.

THE BEST BANANA BREAD EVER

1 cup butter, softened

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups mashed bananas (I used 4)

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

3-1/2 cups flour

1 cup sour cream

1 cup chopped nuts (I used toasted pecans)

Cream butter and sugar, add vanilla. Add eggs one at a time, beating well after each addition. Add bananas. Mix dry ingredients together in a bowl. Add dry ingredients alternating with sour cream. Fold in nuts. Pour into two large loaf pans that have been sprayed with Pam. Bake at 350 degrees for 50-55 minutes. Check middle with a knife to make sure it is done.

Sausage Cheese Balls

I also took something savory to the meeting.
I'm sure everyone has made these at one time or another.
Easy for sure.

SAUSAGE CHEESE BALLS
3 cups Bisquick baking mix
1 pound Jimmy Dean bulk sausage (or any kind you like)
2 cups shredded cheese of your choice

Mix all ingredients by hand. It will take some time to get this all incorporated. Roll into walnut-sized balls. Spray a baking pan with Pam. Place balls onto baking sheet. Bake at 350 degrees for 15 minutes until light brown. These can be frozen ahead of time and baked later, but will take a little extra time.

Merry Christmas to Me (Early)

I took advantage of the weekend sales to get a new stove. My old stove was 28 years old and had served me well. It still looked almost new as I had taken very good care of it, but the oven was starting to have holes in it and not being a reliable temperature. So now I have a new one to do my Christmas baking. Nothing fancy schmancy about it, it doesn't do any amazing tricks (that's my part with good recipes!).

Paula Deen's Pumpkin Cheesecake

We had a wonderful feast on Thanksgiving at my son and daughter-in-law's home. In addition to taking cornbread dressing and broccoli casserole, I made this pumpkin cheesecake. I saw Paula make this on her show and decided it was worth trying and as with all her recipes it is a keeper. There were no cracks in this cheesecake. It is very creamy.

PAULA DEEN'S PUMPKIN CHEESECAKE

Preheat oven to 350 degrees.

Crust:
1-3/4 cups graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 stick melted butter
(I also added about 1/4 cup of ground pecans)

In a medium bowl combine crumbs, sugar, cinnamon. Add melted butter. Press into a 9 inch springform pan that has been sprayed with Pam and press into bottom and up the sides. Set aside.

Filling:
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pumpkin (not the pie filling)
1-1/2 cups granulated sugar
3 eggs plus 1 egg yolk
1/4 cup sour cream
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
(I just used 1 teaspoon pumpkin pie spice)
2 tablespoons flour
1 teaspoon vanilla

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spice. Add flour and vanilla. Beat together until well combined. Pour into crust and bake at 350 for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Slide a knife around the edges and remove springform. Serve with whipped cream.

Treasure Cookies

I also made these cookies for the bake sale. As usual, my photographic skills are severely lacking. These cookies remind me of Magic Cookie Bars but rolled into a cookie.

CHOCOLATE CHIP TREASURE COOKIES

1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14 oz.) can sweetened condensed milk
1 stick butter, softened
1-1/2 cups coconut
1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)
1 cup chopped pecans

Heat oven to 350 degrees. In small bowl, mix graham cracker crumbs, flour & baking powder. In large mixer bowl, beat sweetened condensed milk & butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips & pecans. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9-10 minutes or until lightly browned. Makes about 3 dozen.

Bake Sale

Our local Chamber of Commerce had a bake sale to support their scholarship program. I made a few things to donate. I made one of those pumpkin dump cakes in addition to some cookies and a pie. I didn't get a chance to take a picture, but here is the picture from Nestle's.

TOLL HOUSE PIE

1 unbaked 9-inch deep-dish pie shell (I just used a frozen one)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) Nestle's Toll House Semi-sweet chocolate morsels
1 cup chopped pecans

Preheat oven to 325 degrees. Beat the eggs in a mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55-60 minutes. If you think the crust is getting to brown you can put foil on the edges.

Catching Up

It's been a while since I posted but I've made a few things over the past few weeks. I didn't get a picture of this, but I'm sure many have made this recipe.

My son's birthday was last weekend, on the 17th. This dessert is what he requests for his 'birthday cake'. It is a layered pudding dessert that I'm sure everyone has made in one form or another. It's a great pot luck dessert and is always very good. I have a friend who uses a brownie mix for the base instead of the pecan crust and that is also very good.

CHOCOLATE DELIGHT

For the crust:
1 cup flour
1 stick butter
1/2 cup finely chopped pecans

Melt butter, stir in flour and pecans. Pat into a 9 x 13 pan. Bake at 350 degrees until very lightly browned. Watch closely as this can burn pretty quick. Cool crust completely.

Next layer:
1 8 oz. package cream cheese softened
1 cup powdered sugar
1 8 oz. carton Cool Whip thawed

With a mixer blend softened cream cheese with powdered sugar, stir in Cool Whip. Spread onto cooled crust.

Next layer:
1 large package Jello instant pudding made according to package directions. You can use any flavor you like. I have made this with lemon, banana, chocolate, coconut, butterscotch. They are all good. Spread over cream cheese layer.

Next layer:
1 8 oz. Cool Whip thawed.

Spread this over pudding. If using chocolate you can sprinkle shaved chocolate or more pecans on top. If using banana you can add some dried banana chips. If using coconut, try sprinkling some toasted coconut on top. Just use your imagination.

Parking Lot Cookies

Our Customer Relations Committee at work is having a Cookie Fest/Bake Sale. I love having a reason to bake so I offered to make a recipe to donate. I decided to pick a recipe from the links below that are being circulated around via e-mail and being posted to blogs. Not sure why this cookie is called 'Parking Lot Cookie' though. It's a very crisp cookie, probably from the oatmeal and Rice Krispies.

PARKING LOT COOKIES

1 cup shortening

1 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups flour

2 cups oatmeal

2 cups Rice Krispies

1 cup pecans (I toasted mine)

1 cup chocolate chips

Mix shortening with sugars until fluffy. Add eggs and vanilla. Mix all the dry ingredients together and toss them into the wet mixture. Drop by scoops or tablespoon onto baking sheet. Bake at 350 for 12-14 minutes until light brown. Makes 4 dozen cookies.