Christmas Recipes: 2011

Wednesday, December 28, 2011

[CHRISTMAS-RECIPE] Chocolate Brownie Cobbler

Chocolate Brownie Cobbler

"Prime Meridian", Author: Lamar School

2 cups unsalted butter
10 (1-oz.) squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 tsp. vanilla
1 2/3 cups all-purpose flour
1 tsp. salt
2 1/2 cups walnuts, toasted, coarsely chopped
Cocoa powder, optional
Vanilla ice cream

Preheat oven to 350 degrees. In a heavy large saucepan over medium-low heat, stir butter and chocolate until melted and smooth. Remove from heat. Whisk sugar into chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla. Stir in flour and salt. Stir in walnuts. Transfer to a buttered 15 x 10-inch baking dish.

Bake 50 minutes or until top is crisp and tester inserted into center comes out with wet crumbs attached. Do not overcook. Cool 15 minutes. Dust with cocoa powder. To serve, spoon warm cobbler into bowls and top with vanilla ice cream.

Yield: 12 servings

from the Jan. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Thursday, December 15, 2011

[CHRISTMAS-RECIPE] Fwd: Pamela’s Famous Carrot Cake

Pamela's Famous Carrot Cake

Source: Pamela Kiersey & Women's Life Style Mag
Number of servings: 12-24
Ingredients
CAKE
1 lb. carrots: peeled and grated, 35-40 baby sized
1 cup vegetable oil
4 eggs
2 tsp. vanilla
2 cups sugar
2 cups flour
3 tsp. ground cinnamon
2 tsp baking soda
1 tsp. salt
FROSTING
1 stick of butter
8 oz. cream cheese
(both at room temperature)
3 cups of confectioners sugar
1 tsp. vanilla
2 tbsp. milk
1 cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees f.
- Grease and flour a 9"x13"x2" pan; or two layer cake pans; or use two 12
ct. muffin pans lined with cupcake papers
- Cream all the wet ingredients, except the carrots; Sift the dry mixture
- Mix the wet and dry ingredients together, do not over mix, thoroughly
fold in the grated carrots
- Pour into the prepared pan(s); Smooth out the top with a spatula
- Bake for approximately 50-60 minutes in the cake pan or 40-45 minutes in
the layer cake pans or 20 minutes for cupcakes, half-way through the
baking time turn pans for even cooking
- Check for doneness with a clean toothpick
- Cool for at least one hour before frosting
- Keep refrigerated

[Non-text portions of this message have been removed]

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Wednesday, December 14, 2011

[CHRISTMAS-RECIPE] Apple Almond Coffee Cake

Apple Almond Coffee Cake

"Heavenly Delights," by First Baptist Church of Bruce

1 cup sugar
1 cup flour
1/4 cup butter
1 tsp. baking soda
1 tsp. almond extract
1 egg
2 apples, peeled, cored and quartered
1 tsp. cinnamon

Combine sugar, flour, butter, baking soda, almond extract and egg. Mix until blended. Pat dough evenly into the bottom of a greased 9-by-13-inch (or slightly larger) baking pan. Thinly slice apple quarters. Overlapping the slices, arrange in lengthwise rows on top of cake batter. Sprinkle with cinnamon and a little sugar.

Bake at 350 F for 25 minutes.

Topping:
1/4 cup butter
1/4 cup sugar
1 egg
1/2 cup sliced almonds

Melt butter, remove from heat and add sugar. Stir quickly to dissolve sugar. Stir in egg. Spoon mixture over hot apple cake. Sprinkle with almonds.

Continue baking for an additional 25 minutes until edges begin to pull away from the sides of the pan. Cut into squares and serve hot or at room temperature.

from the Oct. 2011 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Friday, December 9, 2011

[CHRISTMAS-RECIPE] Grandma Ponder's Lightning Rod Cake (Coconut)

Grandma Ponder's Lightning Rod Cake (Coconut)

"From the Heart of Ponder Country", Author: Judy Daniels Wiggins

2/3 cup butter or margarine
1 3/4 cups sugar
2 eggs
1 1/2 tsp. vanilla
3 cups sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
Lemon Filling (recipe follows)
Seven Minute Icing (recipe follows)

Preheat oven to 350 degrees F. Soften, then cream butter. Add sugar gradually, creaming until light. Add eggs and vanilla, and beat until fluffy. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute.

Bake in 2 greased and lightly floured 9-inch round pans for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool completely.

Lemon Filling:
3/4 cup sugar
2 T. cornstarch
Dash of salt
3/4 cup water
2 egg yolks, slightly beaten
3 T. lemon juice
1 tsp. grated lemon peel
1 T. butter

Combine sugar, cornstarch and salt in a saucepan. Add water, egg yolks and lemon juice. Cook over medium heat until thick. Remove from heat; add lemon peel and butter. Cool.

Seven-Minute Icing With Coconut:
2 egg whites
1 1/2 cups granulated sugar
2 tsp. light corn syrup or 1/4 tsp. cream of tartar
1/3 cup cold water
Dash of salt
1 tsp. vanilla
1 bag or can of coconut

Place all ingredients except vanilla in top of double boiler (don't place over water); beat 1/2 minute at low speed with electric mixer to blend. Place pot over but not touching boiling water. Cook, beating constantly, until stiff peaks form, about 7 minutes (do not overcook). Remove from water; add vanilla; beat until spreading consistency, about 2 minutes.

Construction:
Spread lemon filling between layers of cake. Spread Seven Minute Icing over cake. Press coconut into icing.

from the March 2002 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Wednesday, December 7, 2011

[CHRISTMAS-RECIPE] Christmas Fruitcake Cookies

Fruitcake Cookies

21 Servings

Prep: 25 min.
Bake: 15 min.

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups (rounded) all-purpose flour
1/3 teaspoon salt
1/2 teaspoon baking soda
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1-1/2 cups dates, finely cut
1/2 cup broken walnuts
1/2 cup broken pecans
1/2 cup whole hazelnuts

Directions

In a bowl, cream butter, sugar, egg and
vanilla.

Sift together flour, salt and soda; add
to creamed mixture.

Stir in fruits and nuts. Drop by teaspoonfuls
onto greased baking sheets.

Bake at 325° F for 15 minutes.

Store tightly covered; cookies are best after
a few days.

Yield: 3 1/2 dozen.

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Tuesday, November 29, 2011

[CHRISTMAS-RECIPE] Re: Christmas Fruitcake Cookies

thank you so much, i love fruit cake.

pat

--- In CHRISTMAS-RECIPE@yahoogroups.com, "Linda N" <way2go4health@...> wrote:
>
> Christmas Fruitcake Cookies
>
> "More Culinary Kudzu", Keetha DePriest Reed
>
> 1 tsp. baking soda
> 1 T. water
> 3 eggs, separated
> 1 cup butter, softened
> 1 1/2 cups sugar
> 1/2 lb. candied cherries, finely chopped
> 1/2 lb. candied pineapple, finely chopped
> 1/2 lb. white raisins, finely chopped
> 1 qt. shelled pecans, finely chopped
> 3 cups flour, divided
> 1 tsp. cinnamon
> 1 tsp. nutmeg
> 1/2 tsp. salt
> 1 tsp. vanilla
>
> Preheat oven to 350 degrees. Grease baking sheets and set aside.
>
> Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.
>
> Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.
>
> Yields 10 to 12 dozen cookies, perfect for gift-giving.
>
>
> from the November 2006 issue of Today in Mississippi
> Mississippi Cooks: Featured Cookbook
>

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Monday, November 28, 2011

[CHRISTMAS-RECIPE] Honey Toffee Lollipops:

Honey Toffee Lollipops:

1/4 cup water
1 cup runny honey (or melt set honey and measure it when soft)
1/2 tsp cider vinegar
1 tsp bourbon vanilla extract (or a couple of drops of peppermint or lemon
essential oil)
1 dessert spoon butter

Grease a large tray or chopping board
(that does not smell of onions) and lay
out lolly sticks about 3 inches apart.

I used chopped up wooden skewers but
you can buy the real thing in cook
shops.

I think this amount of mixture will
make about 20 lollies, maybe...roughly...

Heat water, vinegar and honey in a deep
sided saucepan as the mixture will froth
up when it boils.

Allow it to boil gently, not a rolling
boil or you will scorch the honey - until
a firm ball forms when you drop some
into cold water.

To do this, just have a glass by the pan
and drip a little in.

You should be able to roll the ball
between your thumb and forefinger.

Plunge the bottom of the pan into
some cold water to stop the mixture
from continuing to cook and add the
butter and vanilla extract stirring
until smooth.

Then spoon one or two spoonfulls
of the mixture over each stick,
covering the top by about an
inch.

You want your lollies to be
about 2 inches diameter.

Any that is left over can
be rolled into balls and
wrapped in cellophane or
you could stir in some
chopped nuts first and
roll into little logs.

I made balls by dropping
a small spoonful onto a
greased tray and then
rolling when it had
started to set a little.

Or you can pour the rest
into a small tray, freeze
till hard and break with
a hammer and sharp object
(not a small persons
teeth).

These toffees go soft if
you don't keep them cold
and they must be in an
airtight container or they
will pick up the taste of
the fridge or freezer.

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[CHRISTMAS-RECIPE] Christmas Fruitcake Cookies

Christmas Fruitcake Cookies

"More Culinary Kudzu", Keetha DePriest Reed

1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease baking sheets and set aside.

Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.

Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.

Yields 10 to 12 dozen cookies, perfect for gift-giving.

from the November 2006 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Monday, November 14, 2011

[CHRISTMAS-RECIPE] Candied Yams

Candied Yams

"Davey's Restaurant Country Cooking", Author: Earline Broomfield

4 cups water
4 cups sugar
1/2 lb. margarine or butter
1 tsp. nutmeg
10 medium or 8 lbs. peeled sweet potatoes, cut in 2-inch round slices or lengthwise

Boil first 5 ingredients until they look like syrup. Add sweet potatoes. Cook until tender.

from the August 2002 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Friday, November 11, 2011

[CHRISTMAS-RECIPE] Christmas card exchange!!

I would like to swap christmas cards with anyone, and inside I will include a recipe and a few coupons!!! if anyone interested email me at lisaboyce.oceania@gmail.com and we can swap addy's..I can't wait..I want tons of christmas cards.
Melissa

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Thursday, November 10, 2011

[CHRISTMAS-RECIPE] Hot Mocha Mix

Hot Mocha Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder

Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.

Yield: enough for about 60 8-oz. servings.

from the October 2000 issue of Today in Mississippi

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Thursday, November 3, 2011

[CHRISTMAS-RECIPE] Christmas

Hi Everyone! Hope you'all are doing fine. And have started on Christmas things. Me well am a bit slow about it. But, getting groceries and material and other things. That I want for Christmas. First I have to redecorate my pencil tree. I keep it up all year but just change the ornaments. Just started getting my boxes out and ornaments put in a bowl. Bought some new ones. I'd love to get the hand blow glass ones but don't want to sell my car or right arm to get them.
I got a lot of Recipe books. That have a lot of good recipes in them for Christmas. Hope to know you soon.

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Monday, October 31, 2011

[CHRISTMAS-RECIPE] Spiced Tea Mix

Spiced Tea Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

1 (l lb.) jar Tang drink mix
1 pkg. lemonade mix
3/4 cup instant tea
2 cups sugar
1 tsp. ground cloves
2 tsp. ground cinnamon

Mix all ingredients well. Place into jar; cover tightly. To serve, stir 2 teaspoons mix in 1 cup boiling water.
Yield: enough for 30 servings.

from the October 2000 issue of Today in Mississippi

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Friday, October 21, 2011

[CHRISTMAS-RECIPE] Peanut Butter Balls

Peanut Butter Balls

Balls

1/2 cup butter, softened
1 lb. powdered sugar
3 cups Rice Krispies
2-1/2 cups creamy or
chunky peanut butter

Chocolate Coating

1/2 lb. milk chocolate bar
6 oz. semi-sweet chocolate chips
1/2 bar - paraffin (wax)

Cream together butter, sugar and peanut butter.

Mix in rice krispies with your hands and roll
into 1" balls. Set aside.

In the meantime, put chocolate coating ingredients
in a double boiler and heat until mixture is
melted and well blended, stirring occasionally.

Remove from heat.

Place 1 or 2 prepared balls at
a time into the chocolate sauce
and gently roll until coated.

Remove with toothpicks to wax
paper and dot toothpick hole
with chocolate.

Let cool on wax paper until
chocolate is set.

For added decoration... drizzle
top with additional chocolate.

Depending on size.... this recipe
makes 100 to 120 Peanut Butter Balls

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Tuesday, October 11, 2011

[CHRISTMAS-RECIPE] Low-fat Key Lime Pie

Low-fat Key Lime Pie

'Cooking with Friends', Greenwood Legal Professionals Association

1 large container reduced-calorie frozen whipped topping, thawed
1 can reduced-fat sweetened condensed milk
2 T. fresh key lime juice
1 prepared graham cracker crust
Lime, for garnish

Mix a little more than half the whipped topping with sweetened condensed milk. Add key lime juice. Pour into cracker crust.

Refrigerate for several hours until set. Top with remaining whipped topping just before serving. Garnish with lime twists.

from the August 2005 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Friday, October 7, 2011

[CHRISTMAS-RECIPE] Pumpkin Cheesecake in a Gingersnap Crust

Pumpkin Cheesecake in a Gingersnap Crust
Looking for something different for the holidays? This pumpkin cheescake
is absolutely phenomenal. It has a pumpkin cheesecake filling with a vanilla
cheesecake top layer. The crust is made with gingersnaps which compliments
the spicy pumpkin filling perfectly. If you are not in love with
gingersnaps, substitue vanilla wafers for the crumbs.
This scrumptious cheesecake is best made the night before so that it can
thoroughly chill in the refrigerator. (Of course, that is one less thing you
have to do on the day of the dinner.)
You will need a nine or ten-inch springform pan for this recipe. (The
nine-inch size is perfect.) The cake pictured was baked and served in a
nine-inch glass-base springform pan.
For the crust
1 1/2 cups crushed gingersnaps
1/2 cup finely _chopped nuts_
(http://www.preparedpantry.com/index.asp?PageAction=VIEWCATS&Category=282)
1/4 cup brown sugar
4 tablespoons butter, melted
For the filling
3 8-ounce packages of cream cheese
3 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/3 cup pumpkin puree
1/4 cup whipping cream or yogurt
1/2 teaspoon allspice
1/2 teaspoons _cinnamon_
(http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=523)
Directions
Preheat the oven to 325 degrees.
1. Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and
melted butter in a nine or ten-inch _springform pan_
(http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=623) . Press the mixture into a
crust across the bottom of the pan and up the sides. Put the crust in the
refrigerator to set up while you prepare the filling.
2. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla
together with your stand-type mixer using the whisk attachment. Beat until smooth
and fluffy, six to eight minutes. Set about 1 1/2 cups of the mixture aside
for the topping.
3. To the remaining filling, add the pumpkin, whipping cream or yogurt,
and spices. Beat until well-mixed. Pour the filling into the prepared crust.
Carefully spoon the set-aside topping over the top of the
pumpkin-cheesecake filling.
4. Bake for 70 to 80 minutes or until the top starts to brown and the
center of the cake is just barely jiggly.
5. Let the cake cool in the pan on a wire rack for ten minutes. Run a
knife around the edge of the pan to loosen. Remove the ring and let the
cheesecake cool completely. Refrigerate for several hours before serving.

~*~ Shar ~*~

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Wednesday, October 5, 2011

Re: [CHRISTMAS-RECIPE] Caramel Corn

thanks for posting this
yummy

--- On Wed, 10/5/11, Linda N <way2go4health@yahoo.com> wrote:

From: Linda N <way2go4health@yahoo.com>
Subject: [CHRISTMAS-RECIPE] Caramel Corn
To: CHRISTMAS-RECIPE@yahoogroups.com
Date: Wednesday, October 5, 2011, 5:30 AM

Caramel Corn

"A Sweet Aroma" Author: Friendship Baptist Church, Ecru, MS

2 sticks margarine
2 cups light brown sugar, packed
1/2 cup light Karo syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
6 to 8 qt. popped corn

In a saucepan, mix margarine, brown sugar, Karo and salt. Stir over low heat until margarine melts. Bring to a boil; stop stirring and boil for 5 minutes. Remove from heat; add baking soda and vanilla. Pour mixture over popped corn in a large pan. Stir thoroughly.

Bake at 200 degrees for 1 hour. Pour onto wax paper to cool. Break apart and keep stored in an airtight container.

from the 02 - February 2005 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Tuesday, October 4, 2011

[CHRISTMAS-RECIPE] Caramel Corn

Caramel Corn

"A Sweet Aroma" Author: Friendship Baptist Church, Ecru, MS

2 sticks margarine
2 cups light brown sugar, packed
1/2 cup light Karo syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
6 to 8 qt. popped corn

Bake at 200 degrees for 1 hour. Pour onto wax paper to cool. Break apart and keep stored in an airtight container.

from the 02 - February 2005 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Sunday, September 11, 2011

[CHRISTMAS-RECIPE] Honey Walnuts

Honey Walnuts

YOU WILL NEED:

250g (8oz) walnut halves
3/4 cup honey
1 tablespoon lemon juice
1 teaspoon soy sauce
castor sugar

1. Combine honey, lemon juice,
and soy sauce, add walnuts,
mix well.

Allow to stand two hours, stirring
occasionally.

2. Drain walnuts, toss in castor
sugar, coating well.

3. Put walnuts in enough hot oil
to just cover, cook until just
golden.

Remove walnuts from pan, drain
well.

These are delicious to serve with
drinks or after-dinner coffee.

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Monday, August 15, 2011

[CHRISTMAS-RECIPE] Chocolate Powdered Sugar

Chocolate Powdered Sugar

2 tablespoons powdered sugar
1 teaspoon unsweetened cocoa

In a small bowl stir together
powdered sugar and
unsweetened cocoa.

NOTE:

Chocolate Powdered Sugar
is quite light in color.

Dark chocolate cookies show
it off best.

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[CHRISTMAS-RECIPE] Chocolate Charlie

Chocolate Charlie

White bark (the bark comes in 1 1/2
pound package - so use one
whole package and 4 pieces/squares
from the next package)
4 (1 ounce) squares Baker's Bittersweet chocolate
1 (12 ounce) package semisweet chocolate chips
1 (24 ounce) container dry roasted peanuts
1 package large marshmallows

Place first 4 ingredients in a crockpot.

Put crockpot on HIGH and leave for
1 hour...don't stir!!

Then turn to LOW and stir every
15 minutes for 1 hour.

The mixture will be very thick!

Using a very large heavy
spoon, like a restaurant size
serving spoon etc.

Spoon 1/2 of the mixture
out on wax paper and
spread out.

Then place the marshmallows
all over on top of mixture
while still very warm.

Then spoon the remainder
of the mixture over the
top of marshmallows and
chocolate mixture on the
wax paper.

Let set till completely cool.

Overnight is best.

Break into pieces to serve.

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Monday, August 8, 2011

[CHRISTMAS-RECIPE] Mawmaw Tim's Blueberry Pie

Mawmaw Tim's Blueberry Pie

Author: Rose Perkins, Hebron

Pie crust (makes 2):
1 1/2 cups self-rising flour
1 1/2 sticks margarine
1 cup chopped pecans

Pie filling:
5 bananas
1 (8-oz.) pkg. cream cheese
1 cup sugar
1 box Dream Whip (2 envelopes)
1 cup milk

Topping:
1 (No. 2) can blueberry pie filling

Mix pie crust ingredients and press into 2 pie plates. Bake at 300 degrees until lightly browned.

Slice bananas and place on top of crusts. Mix remaining pie filling ingredients and pour over bananas.

Spread blueberry pie filling on top. Chill in refrigerator.

from the January 2005 issue of Today in Mississippi

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Friday, February 4, 2011

[CHRISTMAS-RECIPE] Spiced Pumpkin Cake

* Exported from MasterCook *
                           Spiced Pumpkin Cake
Recipe By     :
Serving Size : 16    Preparation Time :0:00
Categories    :
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3               cups flour
1                cup sugar
2          teaspoons baking powder
2          teaspoons baking soda
     3/4      teaspoon salt
1         tablespoon ground cinnamon
2          teaspoons ground ginger
2          teaspoons ground nutmeg
1                cup light brown sugar
15         ounce can pumpkin puree (not pumpkin pie filling)
5              large eggs
1 1/4           cups vegetable oil
                        powdered sugar -- optional
                        sweetened whipped cream -- optional

Generously butter and coat with dry breadcrumbs a 10" Bundt pan or a 9x13" pan.
Preheat oven to 350 degrees.

Combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and
nutmeg in medium bowl, whisk to mix. Set aside.

Place brown sugar in a mixing bowl and use a large rubber spatula to work in
about 1/3 of the pumpkin mixture, a little at a , time until there are no lumps
of brown sugar. Use a whisk to incorporate remaining pumpkin, eggs and oil,
adding them one at a time and stirring to combine between additions.
Whisk in the dry ingredients in three batches, mixing well after each addition.

Pour batter into prepared pan. Bake at 350 until well risen and point of knife
inserted between the edge of the pan and the central tube emerges clean, 60 to
70 minutes.

Let cake stand in pan 5 minutes; unmold to a rack and cool completely.

Serve with powdered sugar sprinkled on the top, and/or with some sweetened
whipped cream. Store under a cake dome or wrap in plastic and freeze for longer
storage.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 19g Fat (48.9% calories
from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol;
344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other
Carbohydrates.
NOTES : Formatted by Colleen aka TizzyGirl 2-4-2011

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Saturday, January 22, 2011

[CHRISTMAS-RECIPE] Grandmother Paula's Red Velvet Cake

Grandmother Paula's Red Velvet Cake

Ingredients

Cake:

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar
and butter, beat until light and
fluffy.

Add the eggs one at a time and
mix well after each addition.

Mix cocoa and food coloring
together and then add to sugar
mixture; mix well.

Sift together flour and salt.

Add flour mixture to the
creamed mixture alternately
with buttermilk.

Blend in vanilla.

In a small bowl, combine
baking soda and vinegar
and add to mixture.

Pour batter into 3 (8-inch)
round greased and floured
pans.

Bake for 20 to 25 minutes,
or until a toothpick
inserted into the center
comes out clean.

Remove from heat and cool
completely before frosting.

Icing:

Blend cream cheese and butter
together in a mixing bowl.

Add marshmallows and sugar
and blend.

Fold in coconut and nuts.

Spread between layers and
on top and sides of cooled
cake.

Recipe courtesy Paula Deen

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