Strawberry Banana Ice Pops

Ingredients:

1 (3 1/4-ounce) package instant banana cream pudding mix (regular, not sugar-free)
1 3/4 cups milk
2 cups sliced strawberries
1 tablespoon sugar

Directions

Add all the ingredients to a blender and blend until smooth. Pour into ice pop molds and freeze for at least 4 hours.

Cook’s Note: If you don’t have molds, divide the mixture among 8 (5-ounce) small plastic or paper cups. Cover each with plastic wrap and insert a wooden pop stick through the wrap.

Servings: 8
Prep Time: 10 min
Cook Time:
Difficulty: Easy

SOURCE:  Strawberry Banana Ice Pops


NOTES:  You've probably noticed by now that I'm gaga over strawberries! Yup, I really am.  The thing about the Philippines is even if it's the "rainy season," it's still sooo hot!  I found this delish treat to be the perfect solution!

Strawberry

Not Yo’ Mama’s Banana Pudding

Ingredients:

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced
2   bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  Refrigerate until ready to serve.

Recipe courtesy Paula Deen

Servings: 12 servings
Prep Time: 30 min
Cook Time:
Difficulty: Easy

SOURCE:  Not Yo’ Mama’s Banana Pudding

Bananas

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3   egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.  Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.  Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other.  This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.  If the candy becomes too stiff, add a few drops of hot water.  You will need to work fast when making this type of candy.

Let sit for 30 minutes and serve.

SOURCE:  Mama's Divinity

Bunny Cupcakes

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1 stick butter
1 cup sugar
3 eggs

For Decorating:
3 cups coconut, shredded
18 large marshmallows, cut in half
36 mini marshmallows
Black licorice rope, for whiskers
colored chocolate candies or jelly beans

Vanilla Buttercream Frosting:
Ingredients:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions

Preheat the oven to 350º F.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In another bowl, whisk together the vanilla extract, milk and vegetable oil.

Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.

Pour the batter 2/3 full into paper lined cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting and decorating.

Vanilla Buttercream Frosting:

In the bowl of a standing mixer, cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency

To Decorate:

Frost tops of cooled cupcakes with a thick layer of frosting and dip into coconut (pressing down into the coconut). Place one half of each large marshmallow on an angle for each ear (note: you might have to use a little frosting as glue). Add colored chocolate candies for eyes and nose. Add two miniature marshmallows for cheeks. Cut 6 small pieces of rope licorice for whiskers. Share with “somebunny” you love!

Servings: 18
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Moderate

SOURCE: Bunny Cupcakes

Grandgirl’s Fresh Apple Cake from Georgia

Ingredients:

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions

Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.


Servings: 16 to 20 servings
Prep Time:
Cook Time: 1 hour 30 min
Difficulty: Easy




SOURCE:  Grandgirl’s Fresh Apple Cake from Georgia




"Millions saw the apple fall, but Newton was the one who asked why." -- Bernard M. Baruch (SOURCE)

Apples

Bobby’s Caramel Cake

Ingredients:

For the cake:
1-cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon pure vanilla extract

For the filling:
1-cup (2 sticks) butter
2 cups packed light brown sugar
1/4-cup milk
1-teaspoon pure vanilla extract

For the frosting:
1/2-cup (1 stick) butter
1 cup packed dark brown sugar
1/3-cup heavy cream, or more if needed
1 (16-ounce) box confectioners’ sugar
1-teaspoon pure vanilla extract
1 cup chopped nuts, optional

Directions

For the cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

* Cook’s Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always “add to”, but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.

Servings:
Prep Time:
Cook Time:
Difficulty: Moderate

SOURCE:  Bobby's Caramel Cake




NOTES:  I haven't tried this out yet, but I'm considering this for Father's Day!  Hmmm...  I also stumbled upon the low fat version - might go for this to watch Daddy's sugar level - Bobby's Lighter Caramel Cake.

Caramel

Grandmother Paul’s Red Velvet Cake

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

 

Directions

Preheat oven to 350 degrees. Beat eggs; add sugar.  Mix cocoa and food coloring.  Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.  Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Pour into three 8-inch round greased and floured pans.  Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend.  Fold in coconut and nuts.  Spread between layers and on top and sides of cooled cake.

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

SOURCE: Grandmother Paul's Red Velvet Cake

NOTES: This recipe may be a little harder to pull off, but it's definitely worth it!  It's especially lovely on a lazy Sunday at home. =)

Orange Coffee Cake

Ingredients:

2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:
1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan. 

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits. 

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown. 

Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve. 

This recipe is one of our Gifts from the Kitchen. 

Servings: 8 servings
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

SOURCE: Orange Coffee Cake