PINK VELVET CUPCAKES

A little girl up the road turned 5 years old on Saturday, these pretty pink cupcakes were a big hit with her and her friends. I made the icing and they got to decorate them. They had a blast and now they all want to be bakers when they grow up, they were so cute. These are easy to make and if you wanted to use just a butter cream icing that would be good also. Hope you give these a try and like them.

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Pink Velvet Cupcakes

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

White Chocolate Ganache:

2 cups white baking chips
1 tablespoon butter
1/2 cup heavy whipping cream
Pink coarse sugar and edible glitter

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffins cups two-thirds full. Bake at 350 F. for 23-27 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3- minutes or until soft peaks form and frosting is light and fluffy. Using a pastry bag and #30 star tip pipe the frosting on the cupcakes. Decorate with the coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

I got this recipe from a magazine: Taste of Home April/May 2007

CRANBERRY ZUCCHINI WEDGES

This cake has wonderful flavor and and a tender texture. It is great for a brunch dessert and is so pretty on a plate with just a light dusting of icing sugar. I hope you try it.



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1 can (20 ounces) pineapple chunks

3 cups flour,all-purpose

1-3/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 eggs

1 cup oil,vegetable

2 teaspoons vanilla extract

1 cup tightly packed shredded zucchini

1 cup fresh or frozen cranberries,halved

1/2 cup chopped walnuts

Confectioners' sugar



Drain pineapple,reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and walnuts.

Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar.
Yield: 2 cakes (8 wedges each).

CREAMY BANANA PUDDING

This dessert makes a perfect ending to any type of meal. Anything from a barbecue to a special Saturday night supper. It is light,fluffy and very easy to make and if you have any left over it is even good a couple days later. This dessert makes a nice presentation in a large glass bowl or it can also be layered in individual serving dishes. I am sure you will like it if you give it a try.

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Creamy Banana Pudding

1 (14 ounce) can condensed milk
1-1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream,whipped
36 vanilla wafers
3 medium bananas,sliced and dipped in lemon juice


In large bowl,combine sweetened condensed milk and water.Add pudding mix;beat well.Chill 5 minutes.Fold in whipped cream.Spoon 1 cup pudding mixture into a 2-1/2 quart glass serving bowl.Top with one-third each of the wafers,bananas and pudding.Repeat layering twice,ending with pudding.Chill.Garnish as desired.Refrigerate leftovers. Makes 8 to 10 servings.

HERMIT SLICE

These squares are delicious! They are just like hermit cookies not too rich and not too sweet.I add the icing because I like to serve them on a dessert tray,makes for a nice presentation. They taste really good unfrosted as well. Whatever you decided I'm sure you will like them,I hope you try them and let me know.

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Hermit Slice

1/4 cup butter or margarine,softened
1/4 cup sugar
1/4 cup molasses
1 egg
1/2 cup raisins
1/4 cup chopped walnuts
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/8 teaspoon allspice

In a large bowl,beat together the butter,sugar,molasses and egg.Add raisins and nuts.Stir to mix
Measure in flour,salt,baking soda,baking powder and spices.Stir well.Spread in greased 8x8-in. baking pan.Bake in 350 F. oven for 25 minutes until set.Cool completely on a wire rack before cutting.

Icing

3 tablespoons butter or margarine,softened
1/3 cup brown sugar,packed
2 tablespoons milk
1 cup icing sugar

Combine butter,brown sugar and milk in saucepan.Bring to a boil and simmer 2 minutes.Allow to cool until you can hold your hand on bottom of pan.Add icing sugar and stir well.If too firm to spread add a few drops of milk.If too runny add a bit more icing sugar.Spread over squares.

MERINGUE COCONUT BROWNIES

I made these delicious brownies this weekend and what a treat they are.They are different as they combine a shortbread-like crust and a brown sugar meringue with chocolate,coconut and nuts.They are sure to be a hit at your house to!


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Meringue Coconut Brownies

3/4 cup butter or margarine,softened
1-1/2 cups packed brown sugar,divided
1/2 cup sugar
3 eggs,separated
1 teaspoon vanilla extract
2 cups flour,all-purpose
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (12 ounces)
1 cup flaked coconut
3/4 cup chopped walnuts


In a large mixing bowl,cream the butter, 1/2 cup brown sugar and sugar.Add eggs yolks and vanilla.Beat on medium speed for 2 minutes.
Combine the flour,baking powder,baking soda and salt;add to creamed mixture and mix well (the batter will be crumbly) .Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Press firmly. Sprinkle with chocolate chips,coconut and walnuts.
In a small bowl,beat egg whites until soft peaks form.Gradually beat in remaining brown sugar,1 tablespoon at a time.Beat until stiff peaks form.Spread over the top.
Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean.Cool on a wire rack.Cut into bars.Store in the refrigerator. These are so good,I hope you try them and let me know how you like them.

CHOCOLATE ORANGE CHEESECAKE BARS

Chocolate and orange are a mouth-watering combination in these creamy,easy to make dessert bars. The first time I made these was for a bake sale, I had more requests for the recipe than I have ever had for any other recipe I have made. They are very good!

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Chocolate Orange Cheesecake Bars

2 cups chocolate cookie or graham cracker crumbs
1/2 cup butter,melted
1-1/4 cups sugar,white
2 packages cream cheese,softened (8 ounces each)
3 eggs
1/4 cup flour,all-purpose
1 can evaporated milk (385 ml)
3 tablespoons orange liqueur (I use orange juice)
2 tablespoons finely grated orange rind
1/3 cup sifted cocoa powder
1/3 cup hot water

Preheat oven to 350 F. Combine cookie crumbs,butter and 1/4 cup sugar in bowl;press into bottom of 13x9-inch baking dish.Bake 10 minutes or until firm;let cool.Reduce oven temperature to 325 F. Beat remaining sugar,cream cheese,eggs and flour in large bowl until smooth.Gradually fold in evaporated milk,juice and orange rind. Combine cocoa with hot water until dissolved;stir into mixture.Pour into prepared pan.Bake 40-45 minutes on until set.Makes 48 bars.

PEACH MELBA TRIFLE

This weekend was Mother"s Day so we had the in-laws down for Sunday supper.We had a good visit and a real good meal.I made Dill Pickle Potato Salad,Macaroni Salad and we had a big feed of Lobsters.I made,for dessert,Peach Melba Trifle which was delicious.I want to share this recipe with you and hope you will try it.It is easy to make and very tasty,however to look at it your guests will think you spent hours.Let me know how it turns out!

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Peach Melba Trifle

1 can sweetened condensed milk (14 ounces)
1-1/2 cups cold water
1 package instant vanilla pudding mix (4-serving size)
2 cups (1 pint) whipping cream,whipped
1/4 cup plus 1 tablespoon dry sherry or orange juice
1 prepared angel food cake,torn into small pieces (about 6 cups)
1-1/2 pounds fresh peaches,pared and sliced,or 1 (29 ounce) can sliced peaches,drained
1/2 cup red raspberry preserves
Toasted almonds and additional preserves for the top (optional)

In large bowl,combine sweetened condensed milk and water.Add pudding mix;beat well.Chill 5 minutes.Fold in whipped cream and 1 tablespoon orange juice or sherry.
Place half of the torn angel food cake in a large glass serving bowl.Sprinkle with 2 tablespoons of the orange juice or sherry.Top with half of the peach slices,1/2 cup preserves and half the pudding mixture.Repeat layering with remaining cake,orange juice,peach slices and pudding mixture.Garnish with almonds and preserves.Chill.Refrigerate leftovers.

LUNAR RHUBARB CAKE

Rhubarb season is close,here where I live and rhubarb is one of my favorites.I always have a lot of rhubarb in my freezer for pies,or just to stew it up and have with home made bread.It makes beautiful and tasty jam. This recipe I want to share is one of many I have using rhubarb but it is one of the best.My husband's Aunt gave it to me a long time ago,along with some rhubarb and it is very moist,easy to make and tasty.Let me know if you like it.

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Rhubarb Cake

1/2 cup butter,softened (I use canola oil)
1-1/2 cups sugar
1 egg
1 tsp.vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (I use milk and 1 tablespoon of vinegar)
4 cups chopped rhubarb tossed in 1 tbls. flour ( If using frozen do not thaw)

Topping:
1/4 cup butter
2 tsp. cinnamon
1 cup packed brown sugar

To make topping,mix brown sugar and cinnamon;cut in butter and set aside.

Cream the butter and sugar.Add egg and vanilla,beat well.Combine flour,baking soda and salt and add to the creamed mixture alternately with the buttermilk.Add floured rhubarb gently into the batter.Spoon into a greased 13-in.x9-in.x2-in. baking pan.Sprinkle topping over the batter and bake at 350 F. for 45-50 minutes or until toothpick comes out clean.Cool on a wire rack before cutting.Refrigerate leftovers.

CHOCOLATE BEET CAKE

I received this recipe many years ago from a friend at work,and I thought it was so different I had to try it.It is a very rich chocolate cake and has great flavor,surprising you cannot taste the beets,but it has great texture.Do not make the mistake another co-worker made when she tried it,she used bottled pickled beets and it was a disaster.When I make it I use canned beets and I have also used fresh cooked beets,they were equal in taste.
I hope you try it and let me know how you like it.

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1-1/2 cups white sugar
1 cup canola oil
3 large eggs
1 can beets (19 ounce-well drained-chopped)
2 squares chocolate (melted)
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla

In a large mixing bowl cream the sugar and the oil.Add eggs one at a time beating well after each addition.Sift together flour,baking soda and salt.Add melted chocolate and chopped beets.Stir in dry ingredients and vanilla and mix well.
Grease and flour a 10-inch tube pan,pour mixture into pan and bake at 350 F. for 1 hour,or until a toothpick comes out clean.Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
I frost this cake with a chocolate butter cream icing.Enjoy!!