Bananas Foster over ice cream {debby mcallister}

4 bananas

1 tablespoon lemon juice

¼ cup butter

½ cup brown sugar

½ cup rum

Melt butter and brown sugar over medium heat.  Add rum.  Warm completely. Burn off alcohol.  Light it on fire. Once the flame goes down it’s all burned off.  Cut bananas lengthwise.  Stir into sugar.  Over vanilla ice cream.

Serves 4-6 people. 

Coconut Cupcakes {Debby McAllister}

1 white cake mix
1 1/3 cup coconut milk (in can)
2 tablespoons vegetable oil
3 eggs
3 teaspoons coconut extract
Mix and bake at 350 degrees for 15-18 minutes


Icing:
8 oz cream cheese
4 tablespoons butter
3 cups powdered sugar
3 teaspoons coconut extract
sprinkle with coconut

White Chocolate & Cranberry Bread Pudding

12 egg yolks
1 1/2 cup sugar
1 Quart cream
1 TBS Vanilla
8 cups bread, sweet variety, medium dice (or pound cake, dry cake)
2 cups white chocolate chips

Cooking Instructions:

Combine the sugar, cream, and vanilla together in a sauce pan. 
Bring the cream mixture to light boil.
Temper the cream with the yolks by adding the yolks slowly.
Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.
In a large bowl, place the bread pieces and add vanilla cream to moisten.  Do this little by little to avoid over-wetting the bread.
Add cranberries and white chocolate and stir to combine.
Place in a shallow baking dish and bake at 350 degrees until set and golden brown 
Serve warm with the additional vanilla sauce on the side.
Drizzle sugar over to carmelize

Coconut Crunch Bread {Kathy Cox}

4 eggs

2 cups sugar

1 cup vegetable oil

2 tsp. coconut flavoring

3 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder 

1/2 tsp salt

1 cup buttermilk

1 cup flaked coconut

1 cup chopped walnuts (optional)

Grease and flour a 10" tube pan.  Preheat oven to 325 degrees.  Beat in large bowl the eggs, sugar, oil and coconut flavoring.  Mix flour, soda, baking powder and salt together. Add alternating the dry ingredients and buttermilk to the egg mixture.  Fold in nuts and coconut.  Bake at 325 for 75 minutes.

Meanwhile, combine in sauce pan 1 cup sugar, 1/2 cup water and 2 TBS butter.  Bring to a boil and boil for 5 minutes.  Remove from heat and add 1 tsp. coconut extract.  Pour hot syrup over top of warm bread and allow to stand for four hours before removing from pan.  Can also be baked in three 7" pans for about 1 hour.  Test to make sure it's cooked through.  

Swedish Cream with Summer Berries

•  
•  
•  1 cup sour cream
• 1/2 cup white sugar
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
• 2 cups whipping cream
• 2 cups fresh strawberries, cleaned, hulled and sliced

1. Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Buttercream Icing (Domaign class)

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract Easy-Add clear vanilla extract 

4 cups sifted confectioners' sugar (approximately 1 lb.)

Step 1

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

Step 2

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Step 3

Gradually add milk; beat at medium speed until light and fluffy.

Step 4

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 5

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Step 6

Hints Keep bowl covered with a damp cloth until ready to use.
If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.

Mallowy Candy Cane Kiss Brownies {talkin' chow playin' house blog}

Preheat your oven to 350 degrees

A few simple ingredients:

1 german chocolate cake mix (Duncan Hines or Betty Crocker)

1/2 cup (1 stick) butter, melted

2/3 cup evaporated milk

Mix these 3 ingredients together in a mixing bowl. The batter will be thick. Spread slightly more than half of the batter into the bottom of a greased 9 by 13 inch pan. Put this first layer in the oven for 15 minutes. Meanwhile unwrap a 10 oz bag of Hersheys Candy Cane Kisses. Place half of the unwrapped kisses on a cutting board and rough chop (not fine chop) them using a chefs knife. In a microwaveable bowl, heat 1 1/2 cups marshmallow cream for 30 seconds to make it easier to spread. Take the brownie layer out of the oven and using a spatula, gently spread the warm marshmallow cream evenly over the top. Then sprinkle the chopped kisses evenly over the top of the marshmallow cream. Drop small spoonfuls of the remaining brownie batter over the top of the kisses. You will be able to see the mallow cream and kiss bits through the cracks. This gives the top a nice crackly appearance when it comes out of the oven. Place the brownies back in the oven for 25-30 minutes. Once out of the oven, place the remaining kisses every so often on top of your hot brownies. You may not be able to resist...but it's best to allow them to cool just a bit before cutting into them!

Y.U.M!

Oh Henries

1 cup karo
1 cup sugar
1 cup peanut butter
6 cups rice crispies
Boil Karo and sugar, then add peanut butter.  Pour over rice crispies

Icing:
1 bag chocolate chips
1 bag butterscotch chips
Melt chocolate on a double boiler

Almond Tulips {casey roberts}

Shell
1/4 cup butter
1/4 cup brown sugar
1/4 cup karo syrup
3 1/2 tablespoons flour
1/2 cup ground pecans
1/2 teaspoon vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil.  Remove from heat.  Stir in flour, then fold in pecans and vanilla.
Drop 1 tablespoon of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.  Bake at 325 degrees for 8 minutes.  Cool 30-60 seconds, then drape over custard cup letting it completly cool.

Berries
Raspberries, strawberries, blackberries, blueberries

Custard
10 ounces white chocolate
1 cup heavy cream
1/2 teaspoon vanilla

Mix chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into shell cup and pour custard over the top

Banana Cake {paul fjeldsted}

2 sticks sweet butter
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas
1 3/4 cups flour
1/2 teaspoon salt
2/3 teaspoon baking soda
5 tablespoons buttermilk
1 teaspoon vanilla
1 1/2 to 2 firm but ripe bananas (sliced)
1 1/2 cups chopped walnuts.

Preheat oven to 350. Grease and flour two 9 inch layer cake pans.
Cream butter and sugar together until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add mashed bananas, mixing thoroughly.
Sift dry ingredients and add to butter and egg mixture.  Stir until flour has been incorporated completely. Add buttermilk and vanilla.  Mix for one minute.
Pour batter into the prepared pans.  Set on the middle rack of the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.
Cool in pans on a rack for 10 minutes.  Unmold and cool on rock for 2 hours.
When cooled, place one layer on a serving plate and frost with cream cheese frosting.  Arrange slices of banana over frosting;cover with second layer and frost top and sides of cake.
Cover sides of cake with chopped nuts, holding nuts in palm and pressing firmly to sides of cake.  Dust top of cake with powdered sugar.


Frosting:
8 ounces cream cheese (at room temp)
6 tablespoons sweet butter (at room temp)
3 cups powdered sugar
1 teaspoon vanilla
juice of 1/2 lemon (optional)

Buttermilk Pie {marva merrill}

3 9" pie shells
1 1/2 cups melted butter
5 1/2 cups sugar
3/4 cups flour
9 eggs
2 1/4 teaspoons vanilla
1 1/2 cup buttermilk

Combine all ingredients in a bowl and mix.  Pour into pie shells.  Bake at 350 for 1 1/2 hours.  Remove from oven and sprinkle with cinnamon.  Allow to cool.  Top with frozen raspberries and whipped cream. 

Chocolate Church Mouse Cake {also "Kylee's Cupcakes"}

Chocolate Cake Mix
3/4 cup water
3/4 cup oil
4 eggs
½ cup sour cream
1 large package Instant Chocolate pudding mix.
6 oz. chocolate chips

Mix all together, spray and flour a bundt pan.
Bake at 350 50 to 60 minutes.
I have also used a yellow cake mix and vanilla pudding.
So moist, so good!

Can also be made as cupcakes.  Bake at 350 degrees for 15-18 minutes.  Watch carefully. 

Fudge Topped Brownies {heidi walker}

1 cup butter (no substitutes)
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
2 tsp. vanilla extract
4 eggs
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup chopped walnuts

Topping:
4 ½ cups sugar
1 can (12 ounces) evaporated milk
½ cup butter (no substitutes)
1 package (12 ounces semisweet chocolate chips
1 package milk chocolate chips
1 jar (7 ounces) marshmallow crème
2 tsp. vanilla extract
2 cups coarsely chopped walnuts

In a saucepan over low heat, melt butter and chocolate.  Remove from the heat.  Blend in sugar and vanilla.  Beat in eggs.  Combine flour, baking powder, and salt; add to chocolate mixture.  Stir in walnuts.  Pour into a greased 13 x 9 x 2 inch baking pan.  Bake at 350 for 25-30 minutes or until top springs back when lightly touched.  For the topping, combine sugar, milk and butter in a heavy saucepan; bring to a boil over medium heat.  Reduce heat; simmer for 5 minutes, stirring constantly.  Remove from the heat.  Stir in chocolate chips, marshmallow crème and vanilla; beat until smooth.  Add nuts.  Spread over warm brownies.  Freeze for 3-4 hours or until firm.  Cut into 1 inch squares.  Store in the refrigerator.  Yield:  about 10 dozen.

Chocolate Sheet Cake {Pioneer Woman}

In a saucepan, melt:
2 sticks butter (not unsalted) melt then stir in cocoa
Add 4 heaping tablespoons cocoa.  Stir together

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Turn off heat and set aside

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

Pour chocolate mixture over flour mixture. Stir slightly just allowing chocolate to cool.

In a measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture.  Pour into ungreased sheet cake pan and bake at 350 degrees for 20 minutes.

While cake is baking, make icing.
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, let bubble for 30 seconds then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Brownies {gma}

2 cups sugar
1/3 cup cocoa
1 3/4 cup flour
1 teaspoon baking powder
1 cup melted butter
4 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup chopped nuts (optional)

Bake at 350 degrees for 30-35 minutes

Icing:
3 1/2 cups powdered sugar
1 square butter
1/2 cup cocoa
7 tablespoons milk
1 teaspoon vanilla

Strawberry Cake {gma}

Make 1 white cake mix (9x13 pan)
Mix 1 8 ounce package of cream cheese, 2 cups powdered sugar, 1 cup cool whip.  Spread over cake

Make 2 danish desserts using juice from 2 packages of frozen strawberries for part of water.  Let cool. 
Spread on top of cream cheese mixture. Add strawberries on top.

Peanut Butter Bars

1/2 cup butter (soft, almost melted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oats

Cream butter and sugar thoroughly.  Add unbeaten egg until smooth.  Add peanut butter and blend.  Ad dry ingredients and vanilla.  Pat into a 9 x 13 pan.

Icing:
1 pound powdered sugar
1 square butter
1 teaspoon vanilla
1/2 cup cocoa
7 tablespoons milk

Bake at 325 for 15-20 minutes.

Fudge {gma}

10 ounces Hershey Milk Chocolate bars (can use Symphony bars)
3 cups milk chocolate chips
2 cubes butter
2 cups nuts
1 teaspoon vanilla
3 1/2 cups miniature marshmallows
-combine in a large bowl-

4 1/2 cups sugar
1 large can sweetened condensed milk
1 teaspoon salt
-bring to boil then cook 5-7 minutes. Pour over mixture and stir until smooth-

Pretzel Salad {peggy giles}

2 3/4 cup smashed pretzels
1 1/2 cubes butter
-mix pretzels and melted butter.  put in 9 x 13 pan and bake for 10 minutes-

8 ounce cream cheese
1 cup sugar
8 ounces cool whip
-mix and spread over crust.  dab little spoonfuls-

2 10 ounce packages of strawberries (save juice)
2 cups boiling water
1 large strawberry jello
1 cup crushed pineapple
2 cups juice (add water to juice to make 2 cups)

Let jello set partially before pouring over cream cheese mixture.  Let set completely.