Caramel Bundt Cake

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Caramel Bundt Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 20 frozen dinner rolls
  • 1 small pkg. butterscotch pudding
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 6 tbsp. butter
  • 1/2 c. brown sugar
  • 3/4 tsp. cinnamon

Instructions

  • Lightly grease Bundt pan. Sprinkle nuts and raisins on bottom. Put in rolls and sprinkle with dry pudding mix. In a sauce pan, melt butter, brown sugar and cinnamon and pour over rolls and let rise for several hours. Bake at 350 degrees for 25 minutes. Immediately turn out the cake onto a clean serving dish.

 

Woodford Pudding

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Woodford Pudding

Servings: 8 -12
Author: Rob of Louisville Kentucky

Ingredients

  • 1 stick butter or margarine softened
  • 3 eggs
  • 1 cup blackberry jam
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon baking soda

Instructions

  • Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish. Bake in preheated 325 degree oven for 45 to 50 minutes.
  • Butterscotch Sauce
  • /2 cups brown sugar
  • /4 cup all-purpose flour
  • cup boiling water
  • /2 stick butter or margarine
  • tablespoons cream or evaporated milk (I use evaporated milk)
  • teaspoon vanilla
  • Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.

Notes

This recipe dates back to 1875 from Woodford County Kentucky. Grandma and her sister made this all the time. It's a cross between sponge cake and pudding.

 

Snickerdoodles

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Snickerdoodles

Servings: 48
Author: xmas365 of Monson, MA, USA

Ingredients

  • 1 cup shortening
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Topping
  • 2 Tbsp sugar
  • 2 tsp cinnamon

Instructions

  • Cream shortening and sugar
  • Add eggs and dry ingredients
  • Chill for 1 hour
  • Roll dough into balls the size of walnuts
  • roll in cinnamon & sugar topping
  • Bake 400* degrees for 8-10 minutes

Notes

I usually time it at 8 min because they burn quite easy. Caution: It is very tempting to dip the raw cookie dough in the topping and eat it like that. Be strong the cookies are even better. We usually make these as part of our Christmas Eve celebration.

 

No-Bake Fruitcake

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No-Bake Fruitcake

Author: Seawaters of California

Ingredients

  • 3/4 cup milk
  • 1 lb. marshmallows
  • 1 lb. graham crackers
  • 1 lb raisins golden or dark
  • 1 pint candied fruit mix
  • 4 cups Brazil nuts or pecans

Instructions

  • Scald milk in a double boiler until bubbles form on outer rim or 100 degrees. It is easier to use miniature marshmallows—10 cups—or quarter the big ones. Add marshmallows to milk in double boiler. (You might want to add extra at the very end to have some whole small marshmallows.) Cook, stirring until smooth. (If all do not fit pot at one time, add a few at a time.) Remove from heat. Roll graham crackers into fine crumbs, unless you buy a pound of graham cracker crumbs. Mix with raisins, candid fruit, and nuts. I cut up the nuts; sometimes I use only candied cherries. Add hot marshmallow and blend; add extra marshmallows, if desired. Line four one pint or two quart loaf pans with wax paper, fill and let age 2-4 weeks. Notes: I also wrap the cakes in aluminum foil after covering with wax paper to keep air tight. Leave the cakes in bottom of refrigerator to age. I have left cakes in refrigerator as much as 11 months. Cakes is still good. You can also freeze them! This recipe takes a bit of time! The mixing and then filling the pans is a job!

 

Mississippi Mud Cake

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Mississippi Mud Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 c. sugar
  • 1 1/2 c. flour
  • 1/3 c. cocoa
  • 2 tsp. vanilla
  • 1 c. chopped nuts
  • 1 lg. pkg. marshmallows
  • 1 c. shortening
  • 4 eggs
  • 1/4 tsp. salt

Instructions

  • Cream sugar and shortening. Beat in eggs by hand. Sift flour, cocoa and salt together. Add to creamed mixture. Add vanilla and nuts. Pour into a greased and floured oblong cake pan. Bake for 25 minutes in 300 degree oven. Sprinkle cake with rows of marshmallows. Increase oven to 350 degrees and bake for 10 minutes longer. Cool cake completely before icing.
  • Frosting:
  • box powdered sugar
  • stick butter, melted
  • /4 c. milk
  • /3 c. cocoa
  • tsp. vanilla
  • Sift powdered sugar and cocoa. Add melted butter, milk and vanilla. Stir in nuts and spread on cake.

 

Maple Pumpkin Cheesecake

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Maple Pumpkin Cheesecake

Servings: 10
Author: Rob of Kentucky

Ingredients

  • 1-1/2 cups graham cracker crumbs about 20 squares,
  • 1/3 cup maple sugar or sugar
  • 1/2 cup butter 1 stick melted,
  • 3 8- oz. pkgs. cream cheese softened
  • 1 cup maple sugar or sugar
  • 1 cup canned pumpkin
  • 1 Tbsp. whipping cream
  • 1-1/2 tsp. vanilla
  • 3/4 tsp. ground allspice
  • 3 eggs slightly beaten
  • 1/2 cup caramel ice cream topping

Instructions

  • Preheat oven to 325 degrees F. For crust, in a medium bowl combine crumbs, the 1/3 cup sugar, and melted butter. Press crumb mixture onto the bottom and about 2 inches up the sides of an ungreased 9-inch spring form pan. Bake for 8 minutes. Remove and cool on a wire rack. 2. For filling, beat cream cheese, the 1 cup sugar, pumpkin, whipping cream, vanilla, and allspice beating on medium speed until combined. Add eggs and beat on low speed until just combined. 3. Spoon filling into crust-lined pan. Place spring form pan in a shallow baking pan. Bake in the 325 degrees F oven about 1 hour or until center appears nearly set when gently shaken. 4. Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. (To store cheesecake, cover thoroughly with plastic wrap and refrigerate up to 2 days. Or carefully transfer cheesecake to a plate or platter and place cheese cake in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours.) 5. Just before serving, spoon caramel ice cream topping over top of cheesecake. Garnish with currants and/or fresh berries, if desired.

 

Guinness and Chocolate Cheesecake

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Guinness and Chocolate Cheesecake

Author: dvdelf

Ingredients

  • 1 cup crushed chocolate cookies
  • 1/4 cup butter softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 8 ounce packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup Irish stout beer e.g. Guinness®
  • 2 teaspoons vanilla extract
  • 1 1 ounce square semisweet chocolate

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch spring form pan with butter. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared spring form pan. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the spring form pan. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

 

Cranberry Ice Cream Pie

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Cranberry Ice Cream Pie

Servings: 8
Author: Rob of Kentucky

Ingredients

  • 9- inch chocolate crumb pie shell
  • 2 cups vanilla ice cream softened
  • 1 cup canned whole-berry cranberry sauce
  • 1 tablespoon orange juice
  • 2 cups whipped topping
  • 2 tablespoons sliced almonds toasted

Instructions

  • Chill the pie shell in the freezer while you prepare the filling. Place the softened ice cream, cranberry sauce, and orange juice in a large bowl and stir with a wooden spoon until the ingredients are well blended. Spoon the filling into the chilled shell and freeze the pie until firm (4 hours or more). Next, spread the whipped topping over the ice cream layer and sprinkle on the almonds. Cover the pie and return it to the freezer. Allow the pie to stand at room temperature for 20 minutes before slicing it.