Desserts  &  Treats

Cakes

Carrot Cake

Makes 13 x 9 inch cake

• 2 cups all purpose flour

• 2 tsp. baking powder

• 1 1/2 tsp. baking soda

• 1 tsp. salt

• 2 generous tsp. cinnamon

• 2 cups granulated sugar

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 cups grated raw carrots

• 1-8 oz. can crushed pineapple

• 1/2 cup chopped pecans

• 1/2 cup raisins

1. Heat oven to 350 degrees F. Grease bottom of 13 x 9 inch pan. Dust with flour. Set aside.

2. Drain pineapple. Save juice. Set aside.

3. Sift together flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.

4. Add sugar, oil and eggs. Mix well.

5. Stir in drained pineapple, carrots, nuts and raisins.

6. Pour into prepared pan. Bake 35 - 45 minutes. Check that cake is done with toothpick inserted in center. Do not overbake.

7. Cool completely before frosting.

Cream Cheese Frosting

• 1/2 cup softened butter

• 1-8 oz. pkg. cream cheese, softened

• 1 tsp. vanilla

• 1 tsp. pineapple juice

• 1 tsp. lemon juice

• 1 box powdered sugar (or 3 3/4 cups)

1. In mixing bowl, cream butter until fluffy. 

2. Add cream cheese and beat well for 2 minutes.

3. Add half of the powdered sugar with vanilla, lemon juice and pineapple juice. Mix slowly at first until incorporated.

4. Add remainder of powdered sugar and slowly mix in. Turn mixer to medium speed and mix well, scraping bottom and sides of bowl.

5. Frost cooled cake. Refrigerate until served.

Chocolate Mayonnaise Cake

• 2 cups cake flour

• 2/3 cup unsweetened cocoa powder

• 2 Tbsp. espresso powder (optional)

• 1 1/4 tsp. baking soda

• 1/4 tsp. baking powder

• 1/4 tsp. salt

• 1 2/3 cups granulated sugar

• 1 tsp. vanilla

• 1 cup mayonnaise

• 3 eggs

• 1 1/3 cups water

1. Preheat oven to 350 degrees F. Grease bottoms of 2-9 inch cake pans.

2. In a large bowl, whisk together flour, cocoa, espresso powder, baking soda, baking powder and salt. Set aside.

3. In another large bowl, beat eggs, sugar and vanilla 3 minutes. 

4. Add mayonnaise on low speed. Blend well.

5. Alternately beat in flour mixture and water, beginning and ending with the flour mixture.

6. Pour into prepared cake pans. Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before turning cakes out onto wire racks to cool completely.

7. Frost as desired.

Chocolate Mousse Cake

• 7 oz. bittersweet chocolate

• 2/3 cup granulated sugar

• 1/2 cup butter (plus extra to grease pan)

• 3 eggs, room temperature

• 2 Tbsp. all-purpose flour

• Powdered sugar (garnish)

1. Preheat oven to 400 degrees F.

2. Warm 4 cups of water for bain marie.

3. Butter a 9x5x3 inch loaf pan. Set aside.

4. In small saucepan, melt chocolate, butter and 2 teaspoons of water. Set aside to cool slightly.

5. In a bowl, beat eggs, flour and sugar until light and pale colored, about 5 minutes.

6. Add chocolate mixture, blending well.

7. Pour mixture into prepared loaf pan. Place loaf pan into rectangular glass baking dish. Pour warm water in glass baking dish to a depth of 1 inch. 

8. Bake for 30 minutes. Check cake and if top is browning, tent with foil. Bake an additional 10 minutes for a total of 40 minutes.

9. Remove loaf pan from large baking pan, and cool slightly before serving. Sprinkle top with powdered sugar. 6 servings

Lemon Bundt Cake

• 1-3 oz. pkg. lemon jello

• 1 pkg. yellow cake mix

• 3/4 cup vegetable oil

• 4 eggs

• Lemon zest

• 1 1/2 cups powdered sugar

• Juice of 1 lemon

1. Grease a 10 cup bundt pan. Set aside.

2. Boil 1 cup water. In heat proof bowl, mix jello and water until dissolved. Set aside to cool slightly.

3. Add cake mix, oil and eggs, one at a time, beating well after each. Add lemon zest. Pour cake mix into prepared bundt pan.

4. Place bundt pan in cold oven. Close door. Set temperature to 350 degrees F. Bake 25-30 minutes, until toothpick inserted in center of cake comes out clean.

5. Cool 10 minutes. Turn cake out on wire rack to finish cooling.

6. When cake is completely cool, prepare glaze.

7. In a small bowl, mix together the lemon juice and powdered sugar. Drizzle over top of cake and allow to set up. Serve.

Rum Cake Glaze

• 1/2 cup butter

• 1/4 cup water

• 1 cup granulated sugar

• 1/2 cup dark rum

1. In small saucepan, melt butter. Stir in sugar and water. Bring to boil. Turn heat down to medium and continue boiling while stirring constantly for 5 minutes.

2. Remove from heat. Carefully stir in rum. It may cause glaze to boil over. Allow to cool.

3. When cake is completely cooled, using a skewer, prick holes all over the top and sides of cake.

4. Spoon cooled glaze over the top and sides of cake, allowing cake to absorb it. Repeat until glaze is used up.

Candies

Lou's English Toffee

The lecithin acts as an emulsifier in this recipe. If you don't have any lecithin, it can be made without it.

• 1 1/2 cups butter, plus more for pan

• 2 cups granulated sugar

• 1 generous tsp. liquid lecithin

• 1/2 tsp. salt

• 1 Tbsp light corn syrup

• 1/4 cup finely chopped pecans or almonds

• 1 pkg. semisweet or milk chocolate chips

1. Prepare a large aluminum pan (at least 9 x 13") the larger the better, by buttering the bottom. Set on a stable, heat-safe counter.

2. Using a 2 or 3 quart saucepan, melt butter over low heat. Add sugar and lecithin, stirring constantly with a wooden spoon over medium heat until mixture boils.

3. Add corn syrup and cook on medium-high, stirring constantly to 260 degrees F on a candy thermometer.

4. Turn up heat to high, and continue cooking and stirring to 295 degrees F. Remove from heat, add salt and nuts, stirring gently.

5. Pour hot mixture carefully into prepared pan and quickly spread with an off-set spatula to about 1/4 inch thick.

6. Working quickly before the candy becomes hard, use a sharp-tipped knife to score the top into bite-sized pieces.

7. Spread chocolate chips on top of toffee, allowing the heat from the candy to melt the chocolate.

8. Sprinkle chopped nuts on the melted chocolate before it hardens.

Cookies

Cherry Bliss Cookie Bars

For the cookie bars:

• 1 cup butter, softened

• 1/3 cup granulated sugar

• 1 cup light brown sugar

• 3 large eggs

• 2 tsp. vanilla

• 2 cups all-purpose flour

• 1 tsp. ground ginger

• 1 1/2 tsp. baking powder

• 3/4 cup shite chocolate chips

• 3/4 cup chopped dried cherries (or cranberries)

1. Preheat oven to 350 degrees F. Prepare a 9x13 inch baking pan with parchment paper and cooking spray.

2. In large mixing bowl, beat butter until fluffy. Add granulated sugar and brown sugar and continue beating 3-5 minutes until well mixed, light and fluffy.

3. Add vanilla and eggs.

4. In another bowl, whisk together dry ingredients. Gradually add to butter mixture. Scrape bottom and sides of bowl.

5. Add chopped cherries and white chocolate chips, stirring just until incorporated.

6. Spread in prepared pan. Bake 20 - 25 minutes until light brown at edges and toothpick inserted in center comes out almost clean.

7. Cool completely. Frost and cut into squares. Cut squares in half from corner to corner to make triangles. Refrigerate any leftovers.

For the frosting:

• 3 oz. softened cream cheese

• 2 Tbsp. softened butter

• 3 cups powdered sugar

• 1 tsp. vanilla

• 1 tsp. milk (optional)

1. Beat together cream cheese and butter until light and fluffy.

2. Add vanilla. Gradually add powdered sugar, and if necessary, add milk. Scrape bottom and sides of bowl. Frosting should be creamy.

3. Spread over cooled cookie bars in pan. Sprinkle on topping over the frosting.

For the topping:

• 1/3 cup chopped cherries

• 1 - 2 Tbsp. orange zest

• 1/3 cup white chocolate chips

• 1/2 tsp. butter

1. Heat white chocolate chips and butter on high in microwave-safe bowl for 20 seconds. Stir together and continue heating 15 seconds and stirring until chips melt.

2. Drizzle white chocolate mixture over frosted cookie bars. Cool for 1 hour before cutting into triangles. Makes one 9x13 inch pan.

Best Chocolate Chip Cookies

• 1 cup softened butter

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 1 1/2 tsp. vanilla

• 2 cups all purpose flour

• 1 1/2 cups oat flour

• 3/4 tsp. salt

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 bag semi sweet chocolate chips

• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

2. In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside.

3. Cream butter in mixing bowl until light and fluffy. Add granulated sugar and mix well. Add brown sugar and beat until incorporated.

4. Add eggs and vanilla. Turn off  mixer and scrape down sides and bottom of bowl.

5. With mixer on low speed, gradually add dry ingredients. Mix thoroughly. Add chocolate chips and nuts, continuing to mix well.

6. Cookie dough can be baked immediately or stored in a covered container in refrigerator.

7. Scoop out 2 Tablespoons of dough and roll into a 1 inch ball.  Space cookie dough balls about 1.5 inches apart on cookie sheets. Bake for 10 minutes. Remove cookie sheets from oven and allow them to cool for 10 minutes. Using a spatula, remove cookies from pans to finish cooling on a wire rack.  Store cookies in a covered container.

Classic Lemon Bars

Double this recipe and bake in a 9x13 in1 1/2 cups ch pan, if desired

• 1 cup flour

• 1/2 cup softened butter

• 1/4 cup powder sugar (plus additional for garnish)

• 1 cup granulated sugar

• 2 eggs

• 2 Tbsp. flour

• 1/2 tsp. baking powder

• Zest from 1 lemon

• 3 Tbsp. lemon juice

1. Preheat oven to 350 degrees F.

2. In large bowl, beat 1 cup flour, butter and 1/4 cup powder sugar until dough forms. Press into 8x8x2 inch pan. Bake 20 minutes.

3. In bowl, whisk together eggs, granulated sugar, 2 Tbsp. flour, baking powder, lemon zest and lemon juice. When pan comes out of oven, immediately pour egg mixture on top of cookie crust. Return to oven and bake an additional 20 minutes until filling is set. Remove from oven. Dust top with powder sugar. Cool completely before cutting into squares.

Macadamia Lace Cookies

These candy-like cookies are so easy to make and they are naturally gluten-free!

• 1 1/4 cups macadamia nuts

• 1/2 cup butter

• 3/4 cup granulated sugar

• 1 egg, beaten

• 1 tsp. vanilla

• Dash of sea salt

• 2/3 cup mini chocolate chips

1. In a dry skillet over medium heat, slowly toast the macadamia nuts until slightly brown, stirring constantly. Remove from heat and allow to cool completely.

2. When nuts are completely cooled down, place them in a food processor and grind to a rough, sand-like consistency. Set aside.

3. Preheat oven to 350 degrees F. Cover several cookie sheets with parchment paper.

4. Brown butter in a large pan over medium heat until it bubbles and brown flecks appear. Remove from heat and let cool 5 minutes.

5. While butter is cooling slightly, place ground macadamia nuts, sugar, salt, egg and vanilla in a large bowl and mix well. Add melted butter and combine.

6. Scoop up 1/2 Tbsp. batter and place on prepared cookie sheets, leaving plenty of space between for cookies to spread out. About 5 - 8 cookies per sheet.

7. Bake 5 - 7 minutes until edges are slightly browned. Cool on sheet for 2 minutes, then remove to wire racks to cool completely.

8. While cookies are cooling, carefully melt chocolate chips in a double boiler or microwave. Stir. Drizzle liquid chocolate over tops of cookies. Let chocolate cool completely before serving. Makes about 2 dozen cookies.

Pies

Apple Pie with Hot Pecan Sauce

This favorite apple pie recipe came from a coworker long ago. The recipe was handed down to several generations in her family when she shared it with me. The oil pie crust is easy to work with, but if you have your own favorite you can substitute it. I like a mix of apple varieties for flavor, so I'll pair Granny Smith tartness with some sweeter apples such as McIntosh, Gala or Honeycrisp. The pie cooks at a fairly high temperature so covering it with foil prevents the edges from burning. Fold a large piece of foil in half. Cut a square out of the middle, leaving a margin of foil about 2 to 2 1/2 inches wide around the square. Open the foil and center it over the pie.

Crust (double):

• 1 3/4 cups all purpose flour

• 1 tsp. salt

• 1/2 cup vegetable oil

• 3 Tbsp. water

1. In a medium bowl, whisk together flour and salt. Add oil and stir together with a large spoon or spatula. Sprinkle with water, starting with 1 Tbsp. and adding additional water as needed. Mix until the dough holds together.

2. Divide dough in half. Form two balls and flatten each. Roll each disk between 2 pieces of wax paper.

3. Line a 9 or 10 inch pie pan with one of the crusts. Set aside.

4. Preheat oven to 400 degrees F.

Filling:

• 5-6 cups apples, peeled and thinly sliced

• 1 cup granulated sugar

• 1 tsp. cinnamon

• 1 Tbsp. cold butter

1. In a large bowl, stir together apple slices, sugar and cinnamon. Pour into prepared pie pan. Cut cold butter into small pieces and dot the mound of apples with them. 

2. Roll out second pie crust and lay over the top of the apples. Crimp the edges to seal. Cut several slits in the top middle to vent the steam.

3. Place foil "frame" over the top of the pie. Bake for 35-40 minutes then remove foil. Finish baking 20 minutes for a total of 1 hour.

4. Serve pie warm with pecan sauce.

Hot Pecan Sauce:

• 1/2 cup chopped pecans

• 2 Tbsp. heavy cream

• 1/2 cup packed brown sugar

• 4 Tbsp. butter

1. In a small saucepan, melt butter with cream and brown sugar. Bring to a boil. Simmer a minute or two. Remove from heat and stir in pecans. Pour over pie when serving.

Creamy Cheesecake

• 1 1/2 cups graham cracker crumbs

• 3 Tbsp. granulated sugar

• 6 Tbsp. melted butter

• 3-8 oz pkgs. softened cream cheese

• 3/4 cup granulated sugar

• 3 eggs

• 1 tsp. vanilla

• Zest of 1 lemon

• 1 1/2 cups sour cream

• 3 Tbsp. granulated sugar

• 1 tsp. vanilla

1. Preheat oven to 350 degrees F.

2. In a medium bowl, stir together the first three ingredients. Mix well. Press mixture firmly into a 10 inch pie plate or a 9-10 inch springform pan. 

3. In a large bowl beat cream cheese on medium-high speed until light and fluffy. Scrape bottom and sides of bowl. Add sugar 1/2 cup at a time until thoroughly incorporated. Add eggs, one at a time and mix well after each. Add 1 tsp. vanilla and lemon zest. Pour mixture into prepared pan. Bake 45 minutes.

4. In a small bowl, whisk together sour cream, 3 Tbsp. sugar and 1 tsp. vanilla. Set aside until cheesecake comes out of the oven.

5. Remove cheesecake from oven and gently spread sour cream mixture over the top. Return to oven and bake 10 minutes longer.

6. Allow cheesecake to cool on rack. Refrigerate at least 5 hours before serving.

Dulce de Leche Pie

• 9 inch graham cracker crust

• 1 cup semi sweet chocolate chips

• 1/3 cup whipping cream

• 8 oz. cream cheese, softened

• 1/2 cup dulce de leche canned milk

• 1/4 cup granulated sugar

• 1 tsp. vanilla

• 8 oz. container Cool Whip

• Ghirardelli fudge sauce

1. In a small saucepan, heat cream to scalding. Remove from heat. Stir in chocolate chips and let set for 1 minute. Stir until chocolate is melted.

2. Pour chocolate ganache into bottom of pie crust and refrigerate.

3. In a mixing bowl, beat cream cheese until soft and fluffy. Add dulce de leche, sugar and vanilla. Mix until smooth.

4. Fold Cool Whip into cream cheese mixture. Spread over chocolate ganache in pie crust.

5. Cover pie and chill 4 hours or overnight.

6. Drizzle  chocolate fudge sauce over top of pie when redy to serve.

Chocolate Peanut Butter Pie

This pie can fit in a 9 or 10 inch round or 9 x 13 inch glass pan. The larger the pan, of course, the thinner the filling.

Crust:

• 6 Tbsp. melted butter

• 12 full sheets graham crackers

• 2 Tbsp. granulated sugar

• 1/4 tsp. salt

Chocolate filling:

• 1 1/2 cup mini marshmallows

• 1 cup heavy cream, divided

• 1/4 tsp. salt

• 1 cup semisweet chocolate chips

• 1 Tbsp. granulated sugar

Peanut butter filling:

• 4 oz. cream cheese, softened

• 3/4 cup creamy peanut butter

• 1/2 cup powdered sugar

• 1 Tbsp. vanilla

• 1/4 tsp. salt

• 3/4 cup cold heavy cream

1. Preheat oven to 375 degrees F.

2. Finely crush graham crackers. Combine graham cracker crumbs, sugar and salt. Stir with a fork. Stir in melted butter and mix thoroughly with fork. Spread crumbs evenly in pie pan or oblong pan. 

3. Press down to form crust using fingers or the flat side of a measuring cup. Bake 5-7 min. Remove from oven and cool thoroughly.

4. In a medium, microwave-safe bowl, add marshmallows, 1/4 cup cream and salt. Microwave on high for 30 seconds. Remove bowl and stir. Continue microwaving for 30 seconds, then stirring contents to melt marshmallows. Usually takes about 1 minute total.

5. Add chocolate chips and stir until melted. If necessary, microwave 10 seconds more, then stir. Set aside to cool 20 - 30 minutes until barely warm to the touch.

6. In mixing bowl, beat together peanut butter and cream cheese. Add powdered sugar, vanilla and salt. Add cold cream and beat until thick and smooth.

7. Transfer 3/4 cup peanut butter filling to a pastry bag fitted with a large star tip. Chill in fridge. Spread remaining filling in bottom of pie crust evenly. Refrigerate.

8. In a clean, dry mixing bowl, beat remaining 3/4 cup cold cream with 1 Tbsp. granulated sugar until stiff.

9. Gently stir 1/4 of the whipped cream into the cooled chocolate mixture. Then carefully fold in the remaining cream. Spread chocolate filling over the peanut butter filling. Don't worry if it doesn't quite reach the edges of the pan.

10. Pipe the reserved peanut butter filling around the border of the pie. Refrigerate at least 6 hours to set.

Fruity Pizza

This is a popular treat with kids of all ages. It can be served for brunch, after school snack or dessert. Make one large pizza or individual pizzas. Kids love to get creative and decorate their own pizzas. Change up the fruit toppings according to season or taste.

• 1 pkg. refrigerated Sugar Cookie dough

• 8 oz. Cool Whip, thawed

• 8 oz. cream cheese, softened

• Banana slices

• Strawberries

• Kiwi slices

• Pineapple chunks, drained

• Mandarin oranges, drained

1. Preheat oven to 350 degrees F. Line pizza pan or baking sheet with parchment paper.

2. Press chilled cookie dough evenly into pizza pan for one large pizza. Or bake individual "pizzas" according to package directions.

3. Bake 15 - 20 minutes  for large pizza until edges just start to turn golden. Remove from oven and let cool completely.

4. In large bowl, beat cream cheese until light and fluffy. Gently fold in cool whip just until combined.

5. Spread filling over cooled pizza crust(s). Decorate with fruit slices. Makes 1 large pizza or about 12 individual pizzas.

Pumpkin Bread

• 2/3 cup softened butter

• 2 2/3 cup granulated sugar

• 1 can (15 oz.) pumpkin

• 4 eggs

• 2/3 cup water

• 3 1/3 cups all purpose flour

• 2 tsp. baking soda

• 1 1/2 tsp. salt

• 1/2 tsp. baking powder

• 1 tsp. cinnamon

• 1 tsp. ground cloves

• 2/3 cup chopped pecans

• 2/3 cup raisins

1. Preheat oven to 350 degrees F.

2. Grease bottoms of 2 loaf pans (9x5x3 inches) or 3 smaller loaf pans.

3. In a large bowl, whisk together flour, baking soda, salt, baking powder, cinnamon and cloves. Set aside.

4. In mixing bowl, beat butter until light and fluffy. Add sugar and beat until incorporated. Add eggs and mix to incorporate.

5. Add pumpkin and water, mixing on low.  Mix in the flour mixture just until incorporated. Stir nuts and raisins.

6. Divide mixture in prepared pans. Bake until toothpick inserted in center comes out almost clean, about 1 hour. 

7. Cool 10 minutes. Loosen sides of loaves from pans and remove from pans. Cool on wire rack completely before slicing. 

8. Wrap leftovers and refrigerate.