Peanut Butter Cake

I bought this cookbook years ago at the grocery store. 263 Recipes in Praise of Cooking. This cookbook has many great recipes in it. The Peanut Butter Cake with Peanut Butter Icing is one of the great ones. It is easy to prepare and you can serve to company. This peanut butter cake was also great and it does make a larger cake for company.

Peanut Butter Cake

Ingredients:

1 1/4 cups unbleached flour
1 tbsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
1/3 cup peanut butter
1 cup lightly-packed brown sugar
2 eggs
3/4 cup milk
1 tsp. vanilla extract

Icing:

1/4 cup butter
1/3 cup peanut butter
1 egg white
2 cups sifted icing sugar
1 tbsp. cream
1/2 tsp. vanilla extract

Directions:

Pre-heat oven to 350º.
Grease and flour 8x8" baking dish.
In small bowl combine flour, baking powder, baking soda, salt and whisk together.
In mixer bowl cream shortening and peanut butter; add sugar and eggs one at a time until combined.
In measuring cup combine milk and vanilla.
Add flour to creamed mixture alternately with milk & vanilla.
Combine until just mixed.
Turn batter into prepared baking dish.
Bake for 45 to 50 minutes, or until tooth pick comes out clean.
Cool 10 minutes.
Remove cake from pan and place on cooling rack.

Directions Icing:

In your mixer bowl cream butter; add peanut butter, egg white combine until smooth.
Add icing sugar alternately with cream until it is the consistency to spread on your cake.
Beat in vanilla extract.

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Frosted Chocolate & Cream Cheese Brownies

I can across Simply Baking by Parragon Publishing at one of my thrifts stores. I could not find the book on line anywhere so I scanned the cover for you to see. The cookbook is laid out with step by step photos. It has everything from cakes, small cakes, cookies, tarts, hot and cold desserts, bread & savory bakes, candies, & drinks for every occasion. I think I will be trying a few recipes from this book.

We really enjoyed these brownies. I would make them again. The fudge frosting would be wonderful on a chocolate cake or a white cake.

Frosted Chocolate & Cream Cheese Brownies

Ingredients:

small package cream cheese, softened
1 tsp. vanilla extract
1 cup superfine sugar, I put this in the food processor to make superfine.
2 eggs
1/2 cup butter softened
3 tbsp. unsweetened cocoa
3/4 cup self rising flour, sifted
1/2 cup pecan halves

Fudge Frosting;

1 tbsp. butter
1 tbsp. milk
1/2 cup icing sugar
2 tbsp. unsweetened cocoa
pecans halves to decorate (optional)

Directions:

Preheat oven to 350º.
Lightly grease 8" baking pan, line bottom with parchment paper.
In your mixer bowl combine cream cheese, vanilla and 5 tsp. of the superfine sugar and beat until smooth; set aside.
In your mixer bowl combine eggs and the remaining sugar.
Beat until light and fluffy.
In a small sauce pan add butter and cocoa.
Heat slowly until butter melts and the butter & cocoa mixture combines.
Slowly pour slightly cooled chocolate mixture into egg mixture.
Fold in flour and nuts, until just combined.
Pour half the batter into prepared pan, smoothing the top slightly.
Dollip the cream cheese mixture onto this layer and gently spread it around pan.
Cover the cream cheese mixture with the rest of the batter.
Bake for 40 to 45 minutes.
Cool in pan.

Frosting Directions:

In a small sauce pan add butter and milk; heat gently until butter is melted.
Stir in icing sugar and cocoa.
Mix until smooth.
Frost cooled brownies.
Top with pecans if you wish.
Let the frosting set up.
Then cut into squares.
Makes about 16.

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Cherry Coke Cupcakes

I found this cupcake recipe on Annie's Eats. These cupcakes are so good. I will be making them again.

Cherry Coke Cupcakes

Ingredients:

Cupcakes;
1 1/2 cups unbleached flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless (reserve enough for the cupcake top)

For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola

For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherry juice

Directions:

Preheat oven 350º.
Place paper liners into muffin tins.
In medium bowl combine flour, cocoa powder, baking soda and salt. whisk together; set aside.
In mixer bowl combine sugar and butter, mix until light and fluffy.
Add egg and mix until well combined.
Combine buttermilk, Coke, Maraschino cherry juice and vanilla extract, stir to combine.(This mixture will appear to be curdled--it is ok)
Take dry mixture and the liquid mixture and add alternately into buttered mixture.
Mix until incorporated.
Divide batter evenly between the cupcake liners.
Drop 5 to 6 stemless maraschino cherries into each cupcake and push down into batter.
Bake for 18 minutes or until tooth pick comes out clean.
Allow to cool in pan 5 minutes, then place on cooling rack.

Glaze:

In small bowl combine icing sugar and Coke.
Whisk until smooth.
Spoon small amount over the top of each cupcake.
Allow to set.

Whipping cream:

Add cream to mixer bowl, with whisk attachment.
Whip cream at medium speed, slowly add the icing sugar.
Gradually increase speed to high, until cream forms soft peaks.
Then whip until stiff peaks form.
Do not over beat.
Spoon or pipe the whipped cream on top of the cupcakes.
Top with a maraschino cherry.

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Ham 'n' Egg Casserole

On the weekends I like to make breakfast that is easy and tastes good. On Taste of Home page I found this casserole and it seemed to fit the bill. We enjoyed this recipe and I will make it again. It would make a good Mothers Day recipe. I did change the recipe; added onion, celery and toasted the bread cubes.

Ham 'n' Egg Casserole

Ingredients:

1/2 cup chopped green pepper
1/4 cup chopped onion 1/4 cup chopped celery
1/2 cup butter, cubed
10 slices white bread, cubed, toasted
2 cups cubed fully cooked ham
1 cup velveta cheese, cubed
6 eggs
2 cups milk
1 tsp. ground mustard

Directions:

Preheat oven 375º.
Cube the slices of bread you are using.
Place in oven until lightly toasted.
In a large skillet, saute green peppers, onion, celery in butter until tender.
Remove vegetables reserving the drippings in skillet.
Combine the vegetables, bread and ham and place into an un-greased 13X9 baking dish.

Add cheese to drippings; stir over low heat until cheese melts.
Pour over bread mixture.
In a medium size bowl combine, eggs, milk and mustard and pour over cheese.
Cover and put in frig overnight. Or for at least 2 hours before baking.
Remove from frig for at least 30 minutes before baking.
Bake, uncovered for 45 to 55 minutes or until a knife inserted into center comes out clean.
Let rest for 5 minutes and then serve.
Makes 10 to 12 servings.

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Cookie Cupcakes

This recipe comes from Taste of Home. When I saw it I thought it would be an interesting cookie to try. If I made these again I would make them in a mini cupcake tin. We did enjoy them.

Cookie Cupcakes

Ingredients:
1/2 cup butter, softened
6 tbsp. sugar
6 tbsp. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. of unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt

Filling:
1/2 cup packed brown sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate chips or milk chocolate chips
1/2 cup chopped walnuts

Directions:

Preheat oven 350º.
Place cupcake liners in muffin tin.
In mixing bowl cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Gradually add to creamed mixture and mix well.
Take this mixture and 1/2 fill paper lined muffin tins.
Bake for 10 minutes or until top of cupcake appears set.
Set aside.

While this is baking;
In a small bowl, beat egg, brown sugar and salt until just combined.
Stir in chocolate chips and walnuts.
Drop a rounded tbsp. full onto the center of each cupcake.
Bake for another 10 minutes or until toothpick inserted into the center comes out clean.
Cool for 10 minutes; then remove from muffin tin and cool on rack.
Makes 1 dozen.

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