Categories
Cakes Desserts

Lemon Bundt Cake

Another fantastic recipe from the great Margi Newkirk. She served this at her husband’s 60th birthday bash. They had some leftovers at the end of the evening and I was the lucky soul to bring some home. It was so good I needed the recipe, to which she replied, “Glad you liked it!  Easiest recipe in town.”

  • 1 lemon cake mix
  • 1 package lemon instant pudding mix
  • 1 C. water
  • 1/2 C. oil
  • 4 eggs
  • 2-3 Tbsp poppyseeds

Pour into greased and floured bundt pan and bake at 350 for 45 min.

Categories
Cookies Desserts Recipes with Pictures

Angel Cookies

My mom made these cookies growing up.  I haven’t had them for years and finally asked her for the recipe.  It’s funny how the taste of a simple cookie can take you back to your childhood.  Good stuff!

1/2 C. white sugar
1/2 C. brown sugar
1 C. shortening
1 egg
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Shape dough into balls, dip in sugar and place on baking sheet.

Bake 12 minutes @ 350 degrees

Categories
Cookies Desserts Recipes with Pictures

Sweet Betty’s M & M Cookies

My sister in-law’s grandmother (Sweet Betty) makes these incredible M&M cookies.  Whenever there is a celebration at their house, these always seem to be on the kitchen counter.  They’re not hard and crunchy like so many M&M cookies — these are really light and soft.  It’s like eating a muffin top with M&M’s  They’re simply irresistible, and why wouldn’t they be, she been making them for over 30 years.

1 C. shortening
1 C. brown sugar
1/2 C. white sugar
2 eggs
2 tsp. vanilla
2 3/4 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
Plain M & M’s

  1. Cream shortening, sugars ,eggs, and vanilla.
  2. Mix in dry ingredients and combine with creamed mixture.
  3. Drop by teaspoonful on un-greased cookies sheet.
  4. Flatten to no more than 2 inch diameter.
  5. Decorate with 4 to 6 M&Ms per cookie.
  6. Candies will crack after baking.
  7. Bake at 375 degrees for 8 to l0 minutes.

Makes 2 to 4 dozen cookies depending on size of your teaspoonful.

Categories
Cookies Desserts Recipes with Pictures

Double Chocolate Oatmeal Cookies

Another recipe from the kitchen of our friend Margi Newkirk. Margi said she got this from some friends of theirs who were originally from Ireland. These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through. At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense. The bottom of the pictured watermelon bowl was visible within no time. My kids were upset with their father. My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 egg
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla. Stir dry ingredients together and beat into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 350 for 7-8 minutes. Don’t overbake!!

Categories
Breakfast Cakes Desserts Recipes with Pictures

Blueberry Pecan Coffee Cake

A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic.  This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe.  You’re sure to see more recipes from Margi.

Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces

Combine pecans and dry ingredients.  Work butter in with your fingers until mixture resembles coarse crumbs.  Set aside.

Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour

Stir dry ingredients together and set aside.  Cream butter and sugar together until fluffy.  Beat in eggs, mixing well after each.  Whisk together vanilla, sour cream, and orange juice.  Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan.  Sprinkle half of cinnamon topping over batter.  Toss blueberries with 2 T. flour.  Sprinkle berries over batter.  Spoon remaining batter over blueberries.  Sprinkle with remaining topping.  Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean.  Drizzle with orange glaze.

Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice

Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.

Categories
Cookies Desserts Recipes with Pictures

Monster Marshmallow Cookies

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

  1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
  2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
  3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.
Categories
Cookies Desserts Recipes with Pictures

Gingerbread Cookies

Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

  1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
  2. Whisk molasses, water and egg in a small bowl; set aside.
  3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
  5. Knead 2-3 times until smooth.
  6. Divide in half; wrap in plastic wrap and chill for 2 hours.
  7. Roll dough on lightly floured surface to 1/4 inch thickness.
  8. Cut with cookie cutters, place on baking sheets.
  9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
  10. Decorate with icing.
Categories
Desserts Recipes with Pictures

Brownie Delight

Got this recipe from my co-worker Steve Milbrandt.  He’s a regular contributor to our work potlucks and has a number of recipes in this blog.   It’s a favorite of mine and many others on the floor.   Thanks Steve!

1 box fudge brownie mix
1 box instant chocolate pudding
16 oz. Cool Whip
1 pk. cream cheese
2 C. powder sugar

  1. Bake and cool fudge brownies per package instructions in a 9×13″ pan
  2. Mix softened cream cheese and powdered sugar
  3. Fold in 8 oz. of Cool Whip to cream cheese and powdered sugar mixture
  4. Spread over cooled brownies
  5. Mix chocolate pudding per package instructions
  6. Spread chocolate pudding over cream cheese/Cool Whip  layer
  7. Spread remaining 8 oz. of Cool Whip over the chocolate pudding layer
  8. OPTIONAL:  Top with nuts, shaved chocolate or any other desirable toppings

Refrigerator a couple hours before serving.

Categories
Candy Desserts Recipes with Pictures

Creamy Peanut Butter Fudge

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

  1. Grease a 9×13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes.
  3. Remove from heat; stir in marshmallow creme until well incorporated and melted.
  4. Stir in peanut butter and vanilla until smooth; spread in prepared pan.
  5. Let cool before cutting into squares.
Categories
Bars Desserts Pies Recipes with Pictures

Pecan Pie Bars

Got this recipe from my co-worker Carol Robson.   Here are her comments:

This is a really easy recipe to make.  Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!!  That’s a HUGE compliment.  As you know, Debi brings in some of the most delectable treats.

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees.  Grease bottom and sides of 15 x 10 x 1 inch baking pan.  In large bowl, combine flour, sugar and salt.  With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs.  Press firmly and evenly into pan.  Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended.  Stir in pecan pieces.  Spread evenly over hot crust.  Bake 25 minutes or until set.  Cool slightly before cutting.  Use a plastic knife to cut the bars and they won’t stick to the knife.  Makes 48 servings.