Christmas Recipes: December 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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