Magnolia Lace Trumpet Cookies

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Magnolia Lace Trumpet Cookies

Author: MrsH of Sunny Florida

Ingredients

  • 1/2 cup sugar
  • 1 stick butter
  • 1/3 cup dark corn syrup
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1 tablespoon Irish cream liqueur optional
  • Cream Cheese Filling recipe follows

Instructions

  • Preheat oven to 350 degrees F. Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
  • Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.
  • *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
  • Chocolate Cream Cheese Filling:
  • (3-ounce) package cream cheese
  • tablespoons milk
  • cups sifted confectioners' sugar
  • ounces unsweetened chocolate, melted
  • Salt
  • Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

 

Double Chocolate Torte

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Double Chocolate Torte

Servings: 12
Author: DoubleA of Fillmore, CA

Ingredients

  • 1 Cup + 3 Tablespoons Half and Half
  • 1 Tablespoon Vanilla extract
  • 8 Eggs
  • 2 Tablespoons Corn Syrup-optional
  • 1 Teaspoon Mint extract
  • 16 oz. + 8 oz. Chocolate Chips
  • 1 Cup Granulated white sugar
  • 16 oz. + 2 Tablespoons Butter

Instructions

  • Grease a spring form pan and preheat oven to 350 degrees. Combine the 16oz. of chocolate chips, 16oz. of butter but into pieces, 1 cup sugar, 1 cup half and half, 1 tbsp. vanilla extract, 1 tsp. Mint extract, 1/2 tsp. salt, place it in a pot and melt over medium low heat. In another bowl mix the eggs and slowly add the melted chocolate mixture. Place on a cookie sheet and bake for 45 min. then rest in the fridge. Once cooled you add a chocolate ganache. In a microwave safe bowl add 1 cup chocolate chips, 2 tbsp. butter, 3 tbsp. half and half, 2 tbsp. corn syrup, microwave until smooth then smooth over cake and refrigerate again.

Notes

This cake may seem still really lose when the baking is over especially in the middle, but place a toothpick an inch from the edge and if it's clean you are good to go. Also you can place foil around the pan bottom when you bake to make clean up easier. Have a glass of milk handy it is rich! This is a recipe I came up with and everyone asks for it towards the holidays. The mint adds that extra touch to make it like a peppermint mocha.

 

Microwave Cranberry Crumb Cake

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Microwave Cranberry Crumb Cake

Author: Meceka

Ingredients

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup whole berry cranberry sauce I used Ocean Spray
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon
  • 1/4 cup butter

Instructions

  • In a medium mixing bowl using an electric mixer, combine flour, brown sugar, baking powder, salt, cinnamon and butter. Add milk, egg, vanilla and cranberry sauce; mix well. Spread batter evenly in an 8-inch round ungreased microwave safe baking dish.
  • Using an electric mixer, thoroughly combine sugar, flour, cinnamon and butter in a small mixing bowl. Sprinkle evenly over batter.
  • Microwave on 70% power for 15 minutes. Let stand, covered with waxed paper, for 15 minutes. Let cool for at least 30 minutes before serving. Makes 1 coffeecake.

Notes

original recipe called for 1/4 cup more brown sugar - it was still quite sweet so the next time I make it, I'm only going to add 1/3 cup total. I put in the zest of an entire orange and added a splash of orange extract.
Instead of streusel topping, I made a glaze using approximately 1 cup powdered sugar and orange extract. After mixing it until smooth, I heated it in the microwave and drizzled it over the warm cake.

 

100-Year Old Jam Cake

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100-Year Old Jam Cake

Author: Seawaters of California

Ingredients

  • 1 cup butter at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 5 eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 2 teaspoons baking soda
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 cup raisins
  • 1 cup nuts
  • 2 cups blackberry jam

Instructions

  • Preheat oven to 350 degrees. Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper. Combine buttermilk and baking soda; set aside. Sift together flour, salt, and spices; set aside. Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. To the butter mixture, add half the flour mixture and mix until combined. Add half the buttermilk mixture and mix until combined. Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix. Scrape the bowl and mix well. Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Place pans on wire racks to cool.

Notes

Caramel frosting is great with this cake!!!

 

Carrot cake

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Carrot cake

Servings: 12
Author: Christmasstar of Stratford, Ontario , Canada

Ingredients

  • 3 cup fine shredded carrots
  • 1 cup olive oil
  • 3 eggs
  • 2 cups all purpose flour
  • 1 3/4 cups of sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • For Icing:
  • 2 packages cream cheese 8oz each
  • 1 cup butter
  • 2 tablespoons shortening
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 6 cups icing sugar
  • 2 tablespoons meringue powder

Instructions

  • Sift together flour, salt, baking soda and cinnamon. Put oil and eggs in beater bowl and beat until creamy. Add sugar and beat until well blended (about 3 min). Fold in carrots. Add dry ingredients and mix until all is moist.
  • For Icing: Cream together butter, shortening and cream cheese and beat until fluffy and light. Add vanilla and lemon juice. Add 6 cups of icing sugar one cup at a time until each one is well blended. Icing will seem a bit dry at this point. Add cream and meringue powder and beat again until light.

Notes

When wet and dry ingredients are first mixed they seem to dry, but when they sit a few min you will see they are in fact quite moist. I bake this in a 11" x 17" 1" high cookie sheet, lined with waxed paper and greased
It bakes up in only 18 min at 350'f After baking, cool then trim off all edges, cut cake in 1/2 or quarters depending on size you want. Take a jar of pineapple jam and heat in microwave until liquid...brush this on top of each layer and let cool again. Put cream cheese icing between layers then ice entire cake.
This has been a family favorite for its ease in making. We have a big family potluck for about 32 people so this is great for feeding them desert. This cake can be decorated anyway you like to reflect the season!

 

Cherry Angel Food Trifle

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Cherry Angel Food Trifle

Author: Rob of Kentucky

Ingredients

  • 5 cups angel food cake cubes
  • 1/4 cup cherry liqueur optional
  • 1 cup confectioners' sugar
  • 1 package 3 ounces cream cheese, softened
  • 8 ounces frozen non-dairy whipped topping thawed, divided
  • 1/2 cup toasted chopped pecans
  • 1 can 21 ounces cherry filling or topping

Instructions

  • Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat
  • layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

 

Cappuccino Pound Cake

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Cappuccino Pound Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. butter softened
  • 2 c. packed brown sugar
  • 2 tbsp. instant coffee powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 6 eggs
  • 1 c. whole wheat flour
  • 1 c. all-purpose flour
  • 1/4 c. milk
  • 2 c. chopped walnuts
  • Powdered sugar for garnish
  • Walnut halves for garnish

Instructions

  • In a large bowl, cream butter, brown sugar, coffee powder, cinnamon and salt, beating until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. In small bowl, combine flours. On low speed, mix 1/2 of the flour mixture into the creamed mixture, then the milk, then the remaining flour.
  • Add chopped walnuts, mixing just until distributed. Pour into well-greased and floured tube pan. Bake in preheated 350 degree oven 50 to 60 minutes or until pick inserted in center comes out clean.
  • Cool and remove from pan. Place on a wire rack to cool completely. Garnish with powdered sugar and walnuts.

 

Pretzel Wreaths

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Pretzel Wreaths

Author: applebuster333 of the Midwest

Ingredients

  • 1 pkg. of white chocolate chips
  • 1 pkg. of mini pretzel twists
  • 1 pkg. of holiday colored M&M’s

Instructions

  • Melt white chocolate in a double broiler. Dip bottom of pretzel in white chocolate. Do it to three more pretzels. Arrange in a square with all the pretzels touching each other on a baking sheet covered with wax paper. Repeat, but lay pretzels the same way on top, put each pretzel where the two bottom pretzels touch. Put four M&M’s on top on the hole in the pretzel that looks like a triangle (“M” side down). Cool and enjoy.