White Texas Sheet Cake

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup sliced almonds (optional)

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into a large greased sheet pan. Bake at 375° F for 20 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Spread warm over cake. Sprinkle almonds over top.

Serve with fresh berries.

Taste of the Orient

I am so lucky to have such great friends and family who are amazing cooks and bakers! Recently, my friend Lynn tried out some fabulous Desserts. I have to admit, I had recently considered making fortune cookies but was a little intimidated by the process. However, Lynn is fearless in the Kitchen and will take on any recipe!

Double Mango Pudding

Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just

before serving, and allow guests to dollop some on their own desserts.

3 mangoes, peeled and divided

2 1/4 cups water, divided

1/2 cup sugar

1 tablespoon unflavored gelatin

1/4 cup whipping cream

1. Coarsely chop 2 mangoes. Dice the remaining mango.

2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree

through a fine sieve over a bowl; discard solids.

3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Cooking Light - 2009

Yield: 8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)

Fortune Cookies 

• 1 egg white
• 1/8 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup unbleached all-purpose flour
• 1/4 cup white sugar

Directions

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the
cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
www.Allrecipes.com

makes 1 dozen

Cake Mix Cookies!

Cake Mix Cookies

2 eggs

2/3 cup shortening

1 teaspoon vanilla

1 cake mix

1 cup favorite mix-in*

Mix eggs, shortening and ½ of cake mix until light and fluffy. Add remaining cake mix and vanilla.

Stir in one cup of mix-in, or a little more, to mixture. Drop by teaspoon onto lightly greased cookie sheet and bake 9-10 minutes at 375°F. Makes 32-36 cookies.

*Mix-ins: try chocolate chips, toffee pieces, m&m’s, peanut butter chips or pieces, or my personal favorite mint m&m’s (found only at Christmas) or the new Premium m&m’s (see picture below and purchased at Target)

Mint Brownies

MINT BROWNIES

Brownies:

2 cups sugar

1 cup butter, softened

4 eggs

4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled

2 ½ cups flour

¼ teaspoon salt

¼ teaspoon baking powder

2 teaspoons vanilla

1 cup chopped walnuts or pecans (optional)

Mint Frosting:

4 tablespoons butter, softened

2 tablespoons evaporated milk

2 cups powdered sugar

½ teaspoon peppermint extract

Few drops green or red food coloring

Glaze Topping:

6 tablespoons butter

1 cup semi-sweet chocolate chips

2 teaspoons vanilla

In large bowl, cream sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a 9 x 13 pan and bake at 325°F for 30 to 35 minutes, or until no imprint is left when touched. Do not overbake. Mix mint frosting ingredients until creamy and spread on cooled brownies. Refrigerate 1 hour. For glaze, combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over mint frosting and spread by tipping pan; refrigerate.

Banana Cake

Banana Cake

Cream:

½ cup sour cream

½ cup margarine or butter

1 ¼ cup sugar

2 eggs

Add:

3-4 mashed ripe bananas

2 cups flour

1 tsp. vanilla

½ tsp. salt

½ tsp. baking powder

½ tsp. soda

Grease and flour Jelly Roll (10x15) pan or 2 bread pans. Bake at 350° F for 20 minutes (sometimes a few extra minutes – check middle of cake).

Frosting:

1 stick butter

4 oz. cream cheese

3 cups powdered sugar

3 Tbls. Milk

½ - 1 tsp. vanilla

Buttermilk Chocolate Cake

We are Celebrating with Cake Today!

Chocolate Buttermilk Cake

2 cups white sugar

2 cups flour

½ cup cocoa

2 tsp. soda

1 tsp. salt

2 eggs

1 cup buttermilk

1 cup oil

1 tsp. vanilla

Mix all ingredients. Add 1 cup boiling water. Stir only until well blended. Bake 350°F for 35-40 minutes in a lightly greased 9x13 pan.

Fudge Frosting

2 cups white sugar

½ cup butter

1 Tbls. cocoa (level)

½ cup milk

Combine ingredients over medium-high heat and boil for 2 minutes.

Add 1 tsp. vanilla and cool completely.

Beat until slightly thickened. (It will look a bit runny). Spread over cake.

Chocolate Chip Cookies

I Love Chocolate Chip cookies ! 

Every once in a while, I love to surprise my girls with cookies and milk when they return home from school. My mom always baked the best after school cookies, so I guess it runs deep within me.  Recently, I have been searching around for a great chocolate chip cookie recipe and was so happy when I came across this one from Our Best Bites

If I try something more than once, then it must mean it's worthy!!
( I have already made these twice in 10 days)

Chocolate Chip Cookies

½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2  c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips

Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.

Bake at 350 degrees for 10-11 minutes until lightly browned. Every oven is different, so make sure to keep your eye on them until you know for sure how they will cook in your oven. Makes about 4 dozen.

*** Note, the original recipe calls for only 3 cups of flour but I always add in an extra 1/2 cup flour for a more chunky cookie.  On Saturday, I was out of chocolate chips ( I know, what kitchen is ever out of these?) So, we just chopped up a Hershey's chocolate bar and added in a cup of M&M's -- they were so yummy!

Chocolate Covered Strawberries

When Healthy Meets Indulgence!

At SavvyGirl ,we definitely have a thing for Strawberries and it's been a few years since we last posted about our favorite Valentine's Day Treat.

So, this year we wanted to remind you of how easy it is to make this beautiful decadence.  They will definitely bring a smile to your sweeties when they come home from school and friends or neighbors will go crazy when a small plate of these show up on their doorstep!

Buy your strawberries, wash them, pat dry and then melt your favorite chocolate and then dip away!  Get a little creative by putting vanilla chocolate into a baggie, cut the corner and drizzle drizzle for a a little extra pizazz!

Molasses Gingersnaps

 A perfect Winter treat to share with your neighbor or a friend! 

Just stack six up in a cellophane bag, tie with a pretty ribbon and deliver with a smile!

 

Molasses Gingersnaps

¾ cup shortening or margarine (not butter)

1 cup sugar

¼ cup molasses

1 egg

½ tsp. salt

½ tsp. ginger

2 cups flour

2 tsp. baking soda

1 tsp. cinnamon

½ tsp. cloves

Cream shortening and sugar. Add egg and molasses. Combine dry ingredients. Slowly add dry mixture to wet. Chill dough for about one hour. When dough is firm, form into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or 350 degrees for 10 minutes.

Smores

This quick treat has been a favorite for the last 3 decades and while this recipe keeps changing on the back of the cereal box, this recipe has stood the test of time in our family and we prefer the original version.

S'mores - "Golden Grahams" Style

3/4 cup light corn syrup

3 Tablespoons margarine

1 pkg. (11.5) ounce milk chocolate chips

1 tsp. vanilla

9 cups Golden Grahams cereal

3 cups mini marshmallows

Heat syrup, margarine and chips to boiling stage. Stirring constantly, remove from heat and stir in vanilla. Pour over cereal and toss until coated. Fold in marshmallows. Press in greased 9x13 pan with back of buttered spoon or spatula.

Gourmet Apple Toffee Dip

Many of us may be trying to redirect our attention to being more conscientious in our food choices.
There is nothing better than a plate of fresh fruit! If you are craving a sweet treat and want to indulge with an apple or banana, give this dip a try. It will hit the spot and your children may even consider eating fruit with a little dollup of this sweet treat on the side. This can be a great option for teenagers who are coming to "hang out," dessert with friends, or a fun valentine treat.

Gourmet Apple Dip

8 oz. cream cheese – softened

½ cup granulated sugar

½ cup brown sugar

2 Skor bars or ¼ to ½ cup Heath Toffee pieces


Mix together cream cheese, granulated sugar and brown sugar.

Crunch up candy bars & stir with spoon. Serve with sliced apples,

bananas, and/or berries.

Enjoy!

An Old Favorite -- No Bake Cookies

Friday Favorite of course! I know it's two foods in a week but I have been craving these childhood favorites all week long since Alison made them last week (Alison is our SGC food editor) and so I broke down and made them this afternoon and realized why I have loved them my entire life -- entirely Chocolaty, gooey and so yummy.

1/2 C. Cocoa
1/2 C. Evaporated Milk
1/2 C. Butter
2 C. Sugar
1/2 tsp. Vanilla
3 C. Oats
1/2 Cup coconut

Combine cocoa, milk, butter and sugar in a saucepan. Cook over med. heat stirring constantly until it reaches a full boil. Continue boiling for one minute -- at one minute take off the stove and mix in the vanilla, oats and coconut. Mix well until coated and then drop by teaspoonfuls onto waxed paper. Let stand until firm

Peppermint Fudge

Peppermint Fudge

Fudge layer:

2 ½ teaspoons butter, softened (no substitutes)
4 ounces cream cheese, softened
4 cups confectioners’ sugar (powdered)
6 Tablespoons baking cocoa
2 teaspoons milk
1 teaspoon vanilla extract
½ cups nuts (optional)

Peppermint layer:

2 ounces cream cheese, softened
2 cups confectioners’ sugar
1 ½ teaspoons milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line the bottom and sides of an 8 x 8 pan with foil. Grease foil with 2 ½ teaspoons butter; set aside. For Fudge Layer: In a small mixing bowl, beat cream cheese. Gradually beat in confectioners’ sugar, cocoa, milk and vanilla. Stir in nuts. Spread into prepared pan. Chill for 1 hour or until firm. For Peppermint Layer: beat cream cheese in a small mixing bowl. Gradually beat in confectioners’ sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm. Using foil, lift fudge from pan. Gently peel off foil. Cut into small squares. Store in refrigerator.

Oreo Truffles

If you want a little extra holiday spirit in your home this coming weekend, try making these wonderful yummies! You won't regret it!

OREO TRUFFLES

2 sleeves Oreos
8 oz. softened cream cheese
3/4 cup -1 cup of white chocolate chips or your favorite chocolate


Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended OR you can mix with your hands (great activity for kids). Roll into balls. In a separate bowl, melt chocolate chips and drizzle over balls. Be creative, for this batch of truffles, we added two crushed candy canes to the truffles and then sprinkled the drizzle with crushed candy canes. Another option to to completely dip the truffles in your favorite chocolate....the possibilities are endless!

Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place baggie & cut a very small hole in the corner of the bag and drizzle over the balls. Store truffles in the fridge.

Yield: About 30 truffles

Bavarian Mints

This is a perfect Chocolate Gift!

Bavarian Mints

1 (14-oz) can sweetened condensed milk

2 (8-ounce) milk chocolate bars

1 (1-ounce) square unsweetened chocolate

2 Tablespoons butter

3/4 teaspoon peppermint extract

1/4 teaspoon vanilla

In the top of a double boiler combine all ingredients except peppermint extract and vanilla. Stir over low heat until melted. Add peppermint and vanilla. Pour into greased 8x8 inch pan. Let cool until firm. Cut into 1-inch squares. *If you do not have access to a double boiler, the mints still can be made -- just stir constantly on low heat and do not leave unattended.

Old Fashioned English Toffee

English Toffee
Ready for a sweet addiction?

2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop
12 ounces slivered almonds, grind or chop

*The chocolate and almonds should be medium-fine texture. Use food processor, if available

1 lb. butter (2 cups, no substitutes)
2 cups white sugar

Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.

Make candy as follows: (Be sure to use a candy thermometer)

In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.

Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.

**This recipe can be successfully halved – use a 7” by 11” pan.

Enjoy

Red Velvet Cake -- A Classic

It seems this old-fashioned cake has made a comeback.
Everywhere I go, "Red Velvet Cake" is being featured. A dear friend of my mother's shared her recipe many years ago so my father could have his favorite cake for his birthday. This is a very traditional cake and would also work with a cream cheese frosting and fresh blueberries on the side and maybe some semi-sweet chocolate drizzled back and forth. Any way you "slice it" the color is amazing!

Red Velvet Cake

½ cup shortening
1 ½ cups granulated sugar
2 eggs
2 oz. red food coloring
2 Tbls. cocoa
1 tsp. salt
1 tsp. vanilla
1 cup buttermilk
2 ½ cups sifted cake flour
1 Tbls. vinegar
1 tsp. soda

Cream sugar, shortening and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Mix salt and vanilla with buttermilk. Add alternately with flour to creamed mixture. Mix soda and vinegar together (will bubble) and fold into batter. Do not beat. Bake in two 9-inch pans (greased and floured) for 30 minutes at 350°F.

Velvet Icing

1 cup milk
1 Tbls. corn starch
1 cup granulated sugar
½ cup shortening
½ cup butter
½ tsp. lemon flavoring
½ tsp. vanilla
¼ tsp. salt

In small saucepan, combine milk with corn starch and stir until thick. Remove from heat and cool until there is no heat. Combine sugar and shortening and add remaining ingredients and then combine with corn starch mixture. Beat in mixer until right consistency.

Caramel Popcorn

This Fabulous Caramel Popcorn Recipe comes from a good friend of mine, Cindy Rose. She comes from a long line of fabulous bakers and I am so thrilled she shared this recipe with me.
It's the Perfect Halloween Treat!!

1/2 Cup Margarine or Butter
1/2 Tsp. Salt
1 Cup Light Brown Sugar
1/2 Cup Light Corn Syrup
1/2 Tsp Baking Soda
3 Quarts popcorn or 12 Cups popped kernels

Melt margarine or butter in a medium saucepan. Add salt, sugar and corn syrup. Bring to a boil. Remove from heat and add baking soda. Stir well, mixture should poof up! Pour over popcorn in a large bowl. Use a wooden spoon to coat.

*for a fun spooky treat, roll into small balls and put the individual balls onto Popsicle sticks, add two m&m's for the eyes and you will have a fun Halloween treat.

Caramel Rolls

I grew up with this amazing recipe and we hope you love it!

Caramel Bundt Rolls

18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding

Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.

Peanut Blossoms

These are my absolute most favorite cookies in the World!
It's my Grandma's Recipe that everyone in my family uses when we need something quick, yummy and beautiful.

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar -- cream these all together

Add 1 egg and 2 T milk and 1 tsp. Vanilla --- cream again

• 1 3/4 cup flour
• 1 tsp. soda
• 1/2 salt

Shape into balls and roll in a bowl of white sugar. Place on an ungreased cookie sheet. Bake at 350 for 8 minutes and remove from the oven and place the chocolate kiss in the center of each cookie, pressing gently down. Return to oven for 2-5 more minutes.