Red Velvet Chocolate Chip Pancakes

I have 2 granddaughters that love Red Velvet cake.  Here is fun breakfast version.

Pancakes:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
6 Tablespoons sugar
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup sour cream
2 teaspoons red food coloring
2 teaspoons vanilla extract
3/4 cup chocolate chips

Combine flour, baking powder, baking soda, sugar, cocoa powder and salt in large bowl.  In a smaller separate bowl whisk together eggs, buttermilk, sour cream, food coloring and vanilla.  Add wet to dry ingredients and mix  until just combined.  Fold in chocolate chips.  Pour 1/4 cup of batter on to a lightly greased griddle to form pancakes.  Cook until bubbles form then flip pancakes.  Cook 2 or 3 minutes more.  Serve with whipped cream, plain yogurt or ice cream.  Some like it with just plain butter.  I know one family that serves it with chocolate sauce but that seems overkill to me.

Banana Bread

This is a simple and delicious recipe that I developed here in Denmark.  It is requested often.

Banana Bread/ Or/ Banan Kuge (banana cake as called by the Danes)
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/3 cup sugar
2 large eggs
2-3 large bananas, mashed
1/4 cup milk
Mix the ingredients together with an electric mixer until smooth.  Pour into 1 or 2 prepared loaf pans and bake 55-60 minutes for normal ovens or 30-35 for convection ovens.  Let cool in pan for 5 minutes and set out to completely cool on a cooling rack.

Pat Pfiester's Gooey Cake

Yesterday, we went over the Pat Pfiester's home to have dinner with the family.  Pat made the best dessert and I didn't want to lose it.  Her family calls it Ooey Gooey Cake.

Gooey Cake
1 box yellow cake mix
1/2 cup margarine, melted
2 eggs

Mix together and pat into a 9x13 inch pan.

16 ounces powdered sugar
8 ounces cream cheese, softened

Mix this together and pour over cake/crust mixture.  Bake at 350 degrees for about 30 minutes.  It should be a pale golden color for the full gooey affect. 

You can put this in a smaller pan, but you need to bake it a bit longer - closer to 40 minutes.   This cake is a quick and easy dessert.  It is definitely a favorite of the Pfiester clan.  Some ate it alone, others ate it with ice cream.  I loved it just plain, as does Carianne.  You can cut the pieces into 1 1/2 inch pieces and serve as a bar cookie or a bit larger as a dessert.  Carianne's and my favorite way is warm - straight out the oven.  The rest of the family likes it room temperature.

I imagine that any flavor box mix would be wonderful with this.  You are really only hampered by your imagination.

Almond Joy Pie

Andy wanted me to try this. I have not yet, but don't want to lose it. It looks good...

Almond Joy Pie
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
½ cup granulated sugar
1 ½ cups shredded sweetened coconut
¾ cup whole milk
1 tsp vanilla bean paste (extract will work)

Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
½ cup whole roasted almonds

Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate.

Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.
Allow to cool.
Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.

Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.

Dried Apple - Apple Crisp

This is way to use that big bag of dehydrated apples in your food storage.


Dried Apple - Apple Crisp
6 cups of dried apples
3 cups boiling water
In a large bowl, add boiling water to the 6 cups of apples.  Stir and set aside while preparing the rest of the ingredients.


Topping:
3/4 cup oatmeal
3/4 cup brown sugar
1/2 cup flour
3/4 cup butter
Mix dry ingredients together and cut in the butter until the topping is evenly mixed.  Add:
1 cup sugar
2 Tablespoons cinnamon
Mix until the cinnamon is evenly distributed.
Spray and 9x13 inch pan with cooking spray.  Pour the apples and water into the bottom of it.  Sprinkle the topping over the  apples evenly.  Bake for 1 hour at 325 degrees.  Enjoy with ice cream or whipped cream.

Twix

For Carianne. It looks time consuming but it really isn't so bad.

Homemade Twix

shortbread layer

• 1 c. (2 sticks) salted butter, at room temperature
• 1 c. confectioners' sugar
• 2 tsp. vanilla extract
• 2 c. flour

caramel layer

• 2 c. caramel candies, (For easier melting cut into small chunks, I didn't.)
• 3 Tbs. heavy cream

chocolate layer

• 3 c. chopped chocolate, melted (I just used semi sweet chocolate chips)
• 1 Tbs. shortening (optional)

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking. (That part is important.)

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator. (If you don't the caramel melts all together and the bars are really sticky. Take them out a few minutes before serving so they aren't too hard.)

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

*I think you could use less caramel and chocolate. Those layers were really thick. Next time I will use at least 1/4 less of both if not 1/2.

Individual Meringues

I think if my family had a favorite treat - this is it.  When I made noodles or pudding it called for egg yolks, so I would used the whites for meringues.  Here is my recipe.

Individual Meringues
Heat oven to 275 degrees.  Cover a baking sheet with brown paper or parchment.  Beat 3 egg whites and 1/4 teaspoon cream of tartar in a mixer bowl until foamy.  Stream in 3/4 cups granulated sugar (1 Tablespoon at a time if necessary - just so it is an even stream and dumped in all at once) and continue beating until whites are stiff and glossy.  Do Not Under Beat.  Drop meringues by 1/3 to 1/2 cupfuls onto the paper covered cookie sheet and shape as desired.  Bake 55 minutes.  Turn off oven.  Leave meringues in oven with the door closed until meringues are cooled (a minimum of 1 1/2 hours).  Serve with fruit and ice cream or eat them like a cookie - which is how our family likes them best.

Note: I usually make these in the evening and turn off the oven and let them cool over night.  BUT I have forgotten them in the morning so many times that when I turn the oven off - I stick a towel in the oven so it hangs out but the door is closed to remind me there is something in there.  Otherwise you have brown meringues and they are not quite as good.  Enjoy!

Pear Cake

Ingredients for Cake:
1 Golden Vanilla Betty Crocker Cake Mix (regular white or yellow will work as well, but it's not as good)
1/2 tsp vanilla
1/3 cup Wesson oil
3 eggs
1 can of pear slices

Ingredients for Icing:
1 medium Cool Whip
1/2 tsp vanilla
1 1/2 cups sour cream
1 1/2 cups granulated sugar

Mix together all ingredients except for the pears. Drain pear juice from canned pears and keep. Smash up pears and add to mixture. Add 1 cup of pear juice - if juices don't quite equal one cup add water until it does.

Bake at 350* for 25 minutes. If baking cupcakes foil liners work best (Reynolds makes decorative foil ones now - yay!)

Mix all ingredients for icing by hand, adding sugar slowly. DO NOT BEAT! Frost cooled cupcakes and store in an air tight container in the refrigerator.

This is my families favorite cake. We love all of the flavors together. Enjoy!

Miniature Cheese Cakes

Gr'Anne Bailey gave me this recipe when the girls were little.  I use it when I need a nice dessert that is impressive.

Miniature Cheese Cakes
1 pound cream cheese
2 eggs beaten
3/4 cup sugar
1 teaspoon vanilla
1-1 pound box of vanilla wafers
Cupcake papers
Combine cream cheese, sugar, eggs and vanilla.  Beat until smoooth.  Place a vanilla wafer in the bottom of each cupcake cup in a muffin tin.  Fill each cup 3/4 full with cheese mixture.  Bake at 350 degrees for 15-20 minutes.  When cool serve with a variety of pie fillings such as strawberry, cherry and blueberry fillings.  Makes approx 2 1/2 dozen.

Pineapple Mallow Cream

This is special dessert.  It is light refreshing.  It is quite calorie laden though.

Pineapple Mallow Cream
1 can (8 3/4 ounces) crushed pineapple in heavy syrup
1 Tablespoon lemon juice
2 cups miniature marshmallows
1 cup whipped cream
Combine crushed pineapple, lemon juice, and marshmallows in a large sauce pan.  Place over low heat and cook until the  marshmallows are  melted.  Remove from heat and cool.  When partially set, fold in whipped cream.  Spoon into sherbet or parfait dishes and chill at least 2 hours. 

Note: Do not make this recipe without pineapple in heavy syrup.  It is not very sweet in the first place and natural juice pineapple make this dessert taste almost bitter.

Favorite Ice Cream Sauces

I am always looking for quick ice cream toppings.  Here are some of my favorites.  Some take a few minutes, others are quite quick.

Butterscotch Sauce
Mix 2 cups brown sugar with 2 Tablespoons flour.  Add 1 1/2 cups boiling water, 4 Tablespoons butter and a dash of salt.  Cook until to the thickness you desire (I go for the thickness of a rich gravy).  Serve over ice cream or cake.  This is good hot or cold.

Superfast Chocolate Sauce
Melt chocolate bars in a double boiler.  For every chocolate bar melted, blend in 1/2 Tablespoon water or milk (depending on how rich you want the sauce).  Great over ice cream.  You can use dark chocolate, milk chocolate, semi-sweet or white, depending on what you want or have on hand.  This is a great topping when you need something in a hurry.

Cocoa Fudge Sauce
1/2 cup cocoa
1/2 teaspoon salt
1/2 cup corn syrup
2 Tablespoons butter
3/4 cup sugar
1 Tablespoon cornstarch
1/2 cup milk
1/2 teaspoon vanilla
Combine all ingredients in a saucepan except for butter and vanilla.  Mix together.  Bring to a boil and boil for 5 minutes.  Remove from heat; stir in butter and vanilla.  Cool without stirring, until the bottom of the pan feels warm to the hand.  Stir and serve.

Upside Down Lemon Pie

I have been making this since I was a teenager.  It takes time but looks spectacular and is a wonderful summer dessert.  Anyone who loves lemon meringue pie will love this.

Upside Down Lemon Pie
Pie Shell:
Beat 3 egg whites until foamy. Add 1/8 teaspoon cream of tartar and beat until soft peaks form.  Gradually add 1/2 cup sugar and beat until stiff peaks form.  Spray a deep dish pie pan and cover the bottom and sides with the egg whites - leaving a place for filling in the middle.  Bake at 300 degrees for 55 minutes.

Filling:
3 egg yolks, beaten slightly
1 lemon - juice and grate the rind
1/3 cup sugar
Cook on top of a double boiler until thick.  Cool completely.  Whip 1 cup of cream until very stiff.  Gently fold into the lemon mixture.  Chill.  When the shell is completely cooled, fill with lemon filling.  Place in refrigerator as long as over night.  Serve.  This is light and refreshing and elegant.

Note: If you don't mind the crust being a little soft - refrigerate overnight.  if you want it to be a crispier crust then fill and serve immediately. 

Easter Cookies

This week my children have Spring Break. It is the perfect time to focus on the last week in our Savior's life. (I hope to share what we do on my blog.) I found this recipe when I was searching for ideas and I thought it was a great idea. Though I have never made it before I wanted to share it in time for Easter. Those with young children I thought of especially.

To be made the evening before Easter

• 1cup whole pecans
• 1tsp vinegar
• 3 egg whites
• pinch salt
• 1 cup sugar
• zipper baggie
• wooden spoon
• tape
• Bible

Preheat oven to 300 degrees (this is important, don't wait till you're half done with the recipe!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was Beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Pears

Since I have been getting a lot of pears with my Bountiful Baskets each week I needed to get creative. Guess what? Both the apple slump and apple crisp taste really good with pears. They have been our FHE treats these last two weeks. Just an FYI.

Brickle Bites

Graham Cracker pieces
1/2 cup brown sugar
1/2 cup butter
Almond slivers
Semi sweet chocolate pieces


Line a casserole dish with parchment paper. Place a layer of graham crackers on the bottom of the dish. Sprinkle almond slivers over the top of graham crackers. Microwave brown sugar and butter together for 3 minutes, stirring every 30 seconds. Immediately pour over crackers and almonds. Microwave for 1 minute and 30 seconds. Remove from microwave and pour chocolate pieces over the top. Refrigerate until set. Break into pieces and serve.

Store in single layers in between sheets of wax paper.

Very yummy - my family loves these!

Grandma Bruggers Caramels

Grandma’s Caramels

1 c sugar
1 c corn syrup
1 1/2 c cream
1 tsp vanilla
Chopped pecans (optional)

In a large sauce pan combine sugar, corn syrup, ad 1/2 c cream. Boil, over medium heat until reaches soft ball stage (235*). Slowly add 1/2 c cream and return to soft ball stage (235*). Slowly add remaining 1/2 c cream. Watch color and test in ice water, until it reaches desired stage (less than 250*). Pour into a well greased pan. Cool, cut into squares and wrap in wax paper.

Pumpkin Chiffon Pie Filling

Carianne and Heather have both asked for this recipe.  It is in my personal blog from last year but it is better that it is with all of the family recipes where it belongs.  This is the recipe as Omi wrote it.
I found this tucked in the back of one of her cookbooks left at Mom's house.

Pumpkin Chiffon Pie Filling
1 Tablespoon or 1 envelope unflavored gelatin
1/4 cup cold water
3 large egg yolks
1 1/3 cups canned or cooked pumpkin
1/4 cup whole milk
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
3 large egg whites
1/2 teaspoon cream of tartar
6 Tablespoons sugar
1-9 inch pie crust
Whipped Cream
Soften the gelatin in cold water.  Combine the egg yolks, pumpkin, milk, brown sugar, salt and spices in a saucepan.  Bring to a boil over low heat.  Boil 1 minute, stirring constantly.  Remove from heat.  Stir in softened gelatin.  Chill until partially set.  Beat the pumpkin mixture until smooth.

Add the cream of tartar to the egg whites.  Beat the egg whites until stiff.  Add the 6 Tablespoon of sugar, one Tablespoon at a time.  Beat the egg whites until stiff and hold a peak.  Fold carefully into the pumpkin mixture.  Pile into the baked pie shell.  Chill until set - about 2 hours.  Garnish with real whipped cream.

Note:  Here are Omi's (Sarah Tuttle's) notes as she wrote them: "Use 1 1/4 cups pumpkin and up the milk to 1/2 cup.  Add 1 teaspoon each of salt, ginger, cinnamon and nutmeg.  My family likes this combination better. 

Cook egg yolks, pumpkin, milk, brown sugar, salt and spices in a double boiler until thick.  Add softened gelatin to the thickened filling and stir well. 

Beat the egg whites and cream of tartar until stiff and add 1/2 cups sugar gradually  to the mixture until the eggs are fluffy and dry.  Fold the egg whites into the hot pumpkin mixture.  Pour into a large bowl and keep refrigerated until serving.

This will fill 6 individual pie shells or one large shell.  Top the pies with whipped cream.  Many of my grandchildren like this as a pudding."  Omi would quadruple this recipe in order to feed us for our holiday meals.  We had big tupperware bowls of this most of the holiday season and dozens of individual pie shelves in the pantry.

If you have issues about the egg whites not being cooked there are amazing products on the market of processed egg whites.  However if your eggs are clean and have no cracks, your chances are pretty slim on having any bacteria in your foods.

Apple Slump

I have discovered that anything with cinnamon is my comfort food. This means that lately we have had a lot of cinnamon. I read Invincible Louisa, a biography written during the depression about Louisa May Alcott. She hated one of her houses and called it Apple Slump after a very unglamorous dessert that was quite common in the mid 1800's. This intrigued me so I had to look it up. It is basically a cross between apple cobbler and apple crisp. I made it tonight for the first time and it was a hit.

Apple Slump

filling:

4 baking apples

1/2 c. brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Topping:

1 1/2 c. flour

1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1 egg, beaten

1/2 c. milk

1/2 c. melted butter

Toss together ingredients under filling and place in a buttered baking dish. Bake at 350 degrees for 20 minutes.

While that is cooking prepare the topping. Mix together the dry ingredients. Combine the egg, milk and butter, then add to the dry ingredients. Stir until just combined. Spread topping over apples and bake 25 minutes more at 350 degrees. Serve with whipped cream or ice cream. (I chose whipped cream.)

White Chocolate Eyes

And for the 100th post!

1/2 c. peanut butter

1/4 c. butter (softened)

1 1/4 c. powder sugar

1 tsp. vanilla

6 oz. white chocolate

1 small bag M&M candies

red food coloring

Blend together peanut butter, and butter. Add sugar and vanilla and mix well. Cover cookie sheet with aluminum foil. Roll mixture in 1-2 inch balls and place on sheet. Freeze for 1/2 an hour. Melt chocolate according to directions. Dip balls in chocolate, place back on tray and immediately put an M&M candy in the middle. Put in freezer again to harden. After they were firm I used a toothpick and dipped in red food coloring to make it look more eye-like.

P.S. They will sweat a bit after being in the freezer. But that could just be desert living.

French Apple Dessert

I found this recipe on the Bisquick site.  I needed a dessert for the servicemen yesterday.  I saw this and thought it looked good.  I literally only got a spoonful for two panfulls!  I guess it was okay!  One of the young men in our ward was scraping the pan out and telling me this was the best thing I had ever made and everything I make was delicious.  I never use regular Bisquick anymore.  The recipe called for regular Bisquick but I used the low fat one and apparently it made not difference.

French Apple Dessert
Streusel Topping
1 cup Bisquick
1/2 cup chopped nuts (I used pecans)
1/2 cup packed brown sugar
3 Tablespoons butter

Filling
6 cups thinly sliced, peeled apples (4-6 medium)
1 cup granulated sugar
3/4 cup Bisquick
3/4 cup milk
2 Tablespoons butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 eggs

Topping
Ice Cream or Whipped Cream, if desired

Heat oven to 350 degrees.  Spray a 9x13 baking pan with non-stick cooking spray.  In a small bowl, mix 1 cup Bisquick, brown sugar and cut in the butter until the mixture is crumbly.  Add the nuts and mix well.  Set aside.

Spread apples in the baking dish.  In a medium bowl, stir the filling ingredients until well blended.  pour the filling batter over the apples.  Sprinkle the streusel topping over the filling.

Bake about 55 minutes or until knife inserted in center comes out clean.  Cool for about 30 minutes.  Serve warm with ice cream or whipped cream.  Makes 12 Servings