Spiced Pineapple Upside Down Cake

This recipe is absolutely fabulous! Your guest will be begging you for the recipe. When you refuse to give it, they will anxiously await the next time you make it. It's no more difficult than making a regular from scratch pineapple upside down cake, just some added nuts and spices!

Spiced Pineapple Upside Down Cake Recipe:

Ingredients:

• 1 1/3 cups butter softened and divided
• 1 cup of firmly packed brown sugar
• 20 ounces of canned pineapple slices, drained
• cherries for garnish
• 1/2 cup of pecans, chopped
• 1 1/2 cups of sugar
• 2 eggs
• 1 teaspoon of vanilla
• 2 cups of flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of soda 1/2 teaspoon of salt
• 1/2 of teaspoon cinnamon
• 1/2 of teaspoon nutmeg
• 1 cup of buttermilk

You can make this cake in a large iron skillet or a 9X13" cake pan. Place 2/3 cup of the butter and the brown sugar in the pan or skillet. Place it in an oven at 350 degrees F. Once it is melted, remove the pan to arrange the pineapples, cherries and pecans in the bottom. Then pour the prepared batter into. Keep the oven on to preheat.

Batter and baking directions:

1. Cream the sugar and remaining butter together.
2. Mix in the eggs, then the vanilla extract.
3. Shift the dry ingredients together.
4. Mix the dry ingredients into the wet mixture alternately with the buttermilk. Mix well after each addition.
5. Pour the cake batter slowly into the prepared skillet or pan.
6. Bake in the oven for 40 to 50 minutes, or until done.
7. Once it is finished baking, turn the pan upside down onto a plate or platter for serving.

If you're in a hurry, just make it from a box mix of yellow or pineapple flavored cake mix. Add in the spices and nuts. =)

Wicked Cake

We make this cake for Halloween parties. All the kids just gobble it up. It takes their attention off those candies from trick or treating. It's so gooey and delicious!

Wicked Cake Recipe:

Ingredients:

• 1 box of German chocolate cake mix batter, prepared
• 14 ounce package of caramels, unwrapped
• 3/4 cup of butter
• 1/2 cup of condensed milk
• 1 cup of chocolate chips
• 1 cup of chopped nuts - walnuts or pecans

Directions:

1. Make the cake as directed on the package. Place 1/2 of the batter into a 9X13 inch baking dish.
2. Bake at 350 degrees F for 15 minutes and remove.
3. Melt the caramels, butter and milk together in a double boiler to avoid scorching.
4. When the mixture is melted and blended, pour over the cake layer in the pan.
5. Sprinkle in the chocolate chips and nuts.
6. Pour on the remaining cake batter.
7. Place back into the oven to finish baking. Approximately 30 minutes.

Molasses Cake

This cake is full of yummy fall spices. One of the best features of this cake is the aroma that fills the house while it's baking. Molasses cake is great topped with vanilla frosting.


Molasses Cake Recipe:

Ingredients:

• 1 cup of molasses
• 1/2 cup of sugar
• 1/2 cup of vegetable shortening
• 1 egg
• 1 teaspoon of baking soda
• 1 teaspoon of ginger
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cloves
• 2 1/2 cups of all purpose flour
• 1/2 teaspoon of salt
• 1 cup of boiling water

Directions:

1. Mix the molasses, sugar, egg and shortening together until creamy.
2. Sift all of the dry ingredients together thoroughly, 3 times.
3. Mix the dry and wet ingredients together until smooth.
4. Add the boiling water and beat well.
5. Pour into a greased 9X13 cake pan.
6. Bake at 350 degrees F for about 35 minutes.
7. Cool, frost and serve.

Walnut Pumpkin Pie

This walnut pumpkin pie has a pumpkin filling with a sweet nutty crunch topping. Perfect blend of walnuts and brown sugar piled onto of pumpkin and graham cracker crust.

Walnut Pumpkin Pie Recipe:

Ingredients:
1 graham cracker pie crust
15 ounces of canned pumpkin
14 ounces of sweetened, condensed milk
1 egg
1 teaspoon of ground cinnamon
1/2 teaspoon of salt

Preheat the oven at 425 degrees F. Mix the pumpkin, milk, egg, cinnamon and salt together. Place the filling into the pie crust and back for 15 minutes. Remove the pie from the oven and turn the temperature to 350 degrees F.

Prepare the topping:
Ingredients:
1/4 cup of brown sugar, firmly packed
2 tablespoons of all purpose flour
2 tablespoons of butter
3/4 cups of chopped walnuts or pecans if desired

Mix the ingredients, cutting the butter in until the mixture becomes crumbly. Sprinkle the crumble mix evenly on top of the pie filling.

Place the walnut pumpkin pie back into the oven and cook for about 40 minutes.

Cream Pecan Pie

Get pies done faster by making them 2 at a time. This recipe is a creamy pecan pie with a meringue top. Very different than ordinary pecan pie. Perfect for holiday baking.

Cream Pecan Pie Recipe:

Ingredients:
2 cups of sugar
2/3 cup of water
1/4 cup of margarine
5 eggs, separated
3 tablespoons of self rising flour
1 cup of half and half
1 teaspoon of vanilla
1 1/2 cups of pecans
2 8-inch baked pie shells
5 egg whites
1/4 teaspoon of salt
1/2 cup of sugar

Directions:

Mix the sugar, water and margarine over medium heat until it comes a boil. Remove to partly cool. Beat the egg yolks. Mix in the flour and half and half. Slowly mix the egg mixture to the cooked mixture. Cook over medium heat while stirring constantly until it thickens.

Once the mixture thickens, remove it from the heat source. Mix in the vanilla and pecans. Divide into the pie shells.

Bea the egg whites, salt and remaining sugar until it hold peaks. Spread evenly over the pie and brown lightly in the oven at 350 degrees F.

Chocolate Dessert Pizza

My son just loves eating chocolate dessert pizza. What's nice about this recipe? We can make it together. It's fun for use to make, and extra fun for to eat. Extra nice addition to a movie night.

Chocolate Pizza Recipe:

Ingredients:

• 1 cup of flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/3 cup of butter
• 1 cup of brown sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 1 cup of chocolate chips
• 1 cup of miniature marshmallows

Directions:
Preheat the oven at 350 degrees F. Shift the flour, baking powder, baking soda and salt together. Cream the butter and brown sugar together, then add in the egg and vanilla. Work the cream mixture into the flour a little at a time. Spread the crust onto a pizza pan or cake pan. Distribute the chocolate chips evenly onto the crust, followed by the marshmallows. Bake for approximently 20 minutes. The marshmallows on the chocolate pizza should be golden brown.

Snappy Pumpkin Dessert

We got this recipe from a neighbor in the community having dinner at her home. It was definitely something I loved. Pumpkin desserts are on of my favorite but I suffered from major pumpkin pie burnout. This really hit the spot and I plan to make it this Thanksgiving.

Snappy Pumpkin Dessert Recipe:

Ingredients:

• 2 1/2 cups of finely crushed gingersnaps - This will be about 40 cookies
• 1/2 cup of butter melted
• 8 ounces of cream cheese, softened
• 1/2 cup of powdered sugar
• 2 tablespoons of milk

Directions:

1. Mix the cookie crumbs with the melted butter to form a crust. Press the mixture into an ungreased baking dish 9 X 13 inches. Bake the crust to setup for 10 minutes at 325 F.
2. Cream the cream cheese, sugar and milk until a fluffy mixture forms. Spread it over a cooled crust.
3. Make the topping.

Topping Ingredients:

• 3 cups of cold milk
• 2 packages of vanilla instant pudding mix
• 15 ounces of canned pumpkin
• 2 1/2 teaspoons of pumpkin pie spice
• 2 cups of whipped topping

For later, optional:

• Extra whipped topping
• Nuts or garnish if desired

Directions:

Beat the milk and pudding for the duration of 1 minute. Mix in the canned pumpkin and spice, then fold in the whipped topping. Spread over the filling of the dessert and place in the refrigerator for at least 3 hours before serving. Garnish with extra whipped topping, nuts, etc before serving. Sometimes I use some cookie crumbs over the top for some added color.

Red Velvet Cake Recipe

Red velvet cake is so festive and colorful. Brings color to the table. My mother loves red velvet cake, can't say it's one of my favorites. This recipe includes the frosting, the traditional kind.

Directions:

How to make a red velvet cake from scratch

My Grandmother, Juanita loved chess cake. She made it several times for her children and grandchildren. My cousin Leigh, especially loved it. Ma-maw loved cooking for her grandchildren and made us whatever our bellies desired!

Chess Cake Recipe:

Crust:

• 1 box of yellow cake mix
• 2 eggs
• 2 teaspoons of vanilla extract
• 1 stick of butter, melted

Mix all of the ingredients by hand and spread evenly into an ungreased 9X13 cake pan.

Topping:

• 8 ounces of cream cheese
• 2 eggs
• pinch of salt
• 1lb of powdered sugar

Combine all of the ingredients and pour it over the crust.

Bake the cake for about 35 to 40 minutes at 350 F.

French Apple Cobbler

French apple cobbler is something easy to throw together. Most of the ingredients are common items people keep on hand making this a winner. It's so annoying having to buy special ingredients for just one dish.

French Apple Cobbler Recipe:

Filling:
5 cups of tart apples - washed, peeled and sliced
3/4 cup of granulated sugar
2 tablespoons of flour
1 teaspoon of butter
1/2 teaspoon of cinnamon
1/4 teaspoon of slat
1 teaspoon of vanilla extract
1/4 cup of water

Mix the ingredients together trying to evenly coat the apples. Place the apple mixture into a 9X9 baking pan. Dot the top with butter. Prepare the batter.

Batter:
1/2 cup of flour
1/2 cup of granulated sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of butter
1 egg

Combine all of the ingredients and drop along the top of the apples evenly.

Bake:
Bake in the oven at about 375 degrees until golden brown, about 35 to 40 minutes.

Sawdust Pie

Sawdust pie is some locals favorites here in the rural southern part of Kentucky. It is so simple and easy to make. It will give the appearance that you spent hours in the kitchen. When actually it takes less than one hour, and that's including baking time.

Sawdust Pie Recipe:

Ingredients:
7 egg whites, unbeaten
1 1/2 cups of graham cracker crumbs (You can make your own by layering graham crackers on wax paper and rolling with a rolling pin)
1 1/2 cups of granulated sugar
1 1/2 cups of flake coconut
1 1/2 cups of pecans
9 inch pie shell, unbaked

Directions:
Mix all of the ingredients by hand. A mixer would be too harsh for these ingredients. Put the filling into the unbaked pie shell. Bake the pie in a 325 F. preheated oven for about 25 to 30 minutes. The pie will look glossy and set when done. The pie is best served warm with sliced bananas and whipped cream.

Big Cookie for Birthdays and Special Occasions

Wonder how people make those perfect, big over size cookies for birthdays and special occasions? Well it's actually very simple. We like making these for my son because he has more than one party. Gives us a break from cake!

How to Make a Big Cookie for Special Occasions

Apricot Nectar Cake

This cake is great served with coffee. Perfect for brunches and afternoon socials. Of course the bundt design makes it look pretty! Apricot nectar cake isn't made from scratch as it uses a box mix. All the made from scratch taste is there. I prefer Duncan Hine's cake mix the best myself.

Apricot Nectar Cake Recipe:

Ingredients:
1 box of yellow cake mix of choice
1/2 cup of vegetable oil
1/2 cup of water
1/2 cup of apricot nectar
1 box of vanilla instant pudding mix
4 eggs added one at a time

Directions:
Mix all of the ingredients together in a large mixing bowl, but make sure you mix in the eggs one at a time. Once the batter is lump free, pour into a greased and floured Bundt cake pan. Bake for approximately 1 hour at 325 F. Prepare sauce.

Sauce Ingredients and Directions:
1 cup of sugar
1/4 cup of apricot nectar
1 stick of butter

Place in a sauce pan and bring to ingredients to a boil, combining as the butter melts. Punch small holes throughout the apricot nectar cake and pour the sauce evenly over the cake. This is best done while the cake is still warm.

Easy 7-UP Cake

Cool, zesty and refreshing are some of the qualities that come to mind when eating a 7-up cake. In my opinion, some desserts seem more appropriate for fall/winter and others spring/summer. This one puts me in mind of a spring/summer dessert. This recipe for 7-Up cake is quick and easy. Yes, it does use a box mix. However, know one will ever know. Very tasty!

Easy 7-Up Cake Recipe:

Ingredients:
1 box of lemon cake mix
1 box of instant pineapple pudding mix (can substitute for vanilla if unable to find and add in some pineapple flavoring into the cake batter)
4 eggs
3/4 cup of vegetable oil
10 ounces of 7-Up

Directions:
Simply mix all of the ingredients together in a large bowl. Pour the batter into a greased pan and back at 375 degrees until done. This will depend on the type of pan you use. Many people make this cake into a bundt or tube pan, which should take about 40-45 minutes top complete. Glaze with a white icing or follow the directions below for a yummier edition.

Homemade 7-Up Cake Icing:

Ingredients:
1 stick of butter
2 eggs, beaten
1 1/2 cups of granulated sugar
1 1/2 tablespoons of flour
1 small can of crushed pineapple with the juice
1 cup of coconut

Directions:
Cook all of the ingredients except the coconut over low heat until it thickens. Cool and fold in the coconut. Spread over a cooled cake. Allow the icing and cake to cool completely before icing the 7-Up cake.

Cook a Turkey in a Brown Paper Bag?

Ever wonder how people can get that turkey a nice golden brown color? There is nothing better to complete a Thanksgiving feast than that of a table with a nice browned turkey. Did you know that you can achieve just this by cooking that turkey in a brown bag. Be sure to follow the direction, so you don't catch the bag on fire! You can't just simply toss it in the oven.

For a juicy turkey with a nice crispy skin on the outside, simply cook your turkey in a brown paper Kraft bag. You'll want to make sure that your baking bag is free of dyes and print that might contaminate the turkey meat.

Butter your turkey and simply place the turkey inside a greased paper bag. Fold the bag shut. Then place the paper bag inside a roasting pan. You'll want to cut slits along the top for the last 20 to 30 minutes of roasting to brown the skin.

You can also use this method with a brine turkey. Some people will saturate their bag with water. While others will grease their bag with butter, shortening or peanut oil on the inside.

*Please use caution and make sure you place the bag into a large enough roasting pan to avoid fire. Also make sure the top of the roasting bag is not close to the top burner. I only recommend this method of roasting a turkey in a paper bag if the oven can be monitored.

Rhubarb Cake

I never was a big fan of rhubarb but my grandparents loved it. In cake and pie. I think the cake is much more tastier than the pie. Great recipe to have for when rhubarb is in season. It is something different as well. Not to many people fix it at gatherings and get-together events. I really dislike taking something to a social event, to only see that 6 other people brought the same thing.

Rhubarb Cake from Scratch Recipe:

Ingredients:

• 2 cups rhubarb, washed, dried and diced
• 1 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup vegetable shortening
• 1 cup buttermilk
• 1 teaspoon baking soda
• Cinnamon and sugar for sprinkling over the top of the rhubarb cake

Directions:

1. Go ahead and prepare the ingredients and preheat the over at 350 F.
2. Combine 1/2 cup of sugar with the diced rhubarb in a medium sized mixing bow.Set aside for later use.
3. Now in large mixing bowl add the other 1 1/2 cups of sugar along with the vanilla extract, vegetable shortening and buttermilk. Cream together.
4. Sift the flour, baking soda and ground cinnamon together, then add to the wet ingredients. Combine well.
5. Once the rhubarb mixture has sat for 15 minutes, fold it in the cake batter.
6. Evenly spread the rhubarb cake batter into a greased and floured pan.
7. Bake for about 25 minutes or until done. Then sprinkle with the sugar/cinnamon mixture.

Basic Cake Recipe

Everyone should have a basic made from scratch cake recipe on hand. Sometimes you just never know when company will show up from out of nowhere. Or how about when someone's birthday is accidentally forgotten. Not to mention being able to control the quality of the ingredients inside your cake.

Ingredients:

• 2 1/2 cups self-rising flour, sift for best results
• 1 1/4 cup granulated sugar
• 1/2 cup shortening, softened
• 4 egg whites (just the whites for a white cake, add the yolks for a yellow cake)
• 2/3 cup milk
• 1 tsp. vanilla extract
• Want a chocolate cake - add 1/2 cup of sugar and 1/3 cup of cocoa
  

Directions:

1. Start the oven out to preheat at 350 degrees.
2. Then grease/flour your choice of 2 - 8" cake pans or a 9X13" - Use a mixture of shortening and flour to grease the pans for best results.
3. Add all the dry ingredients into a big mixing bowl and mix it together.
4. Add in the wet ingredients - shortening, egg whites/yolks and vanilla extract.
5. Stir the mixture enough to keep the batter from splattering out of the mixing bowl.
6. Turn on the mixture to beat the cake batter on medium until smooth.
7. Pour the cake batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Do the toothpick test if you must.

Easy Breezy! I love this cake with just about any topping. To make a yummy topping that is light and fluffy, mix up a box of vanilla pudding. Then, combine it with a small tub of whipped topping. Spread on the cooled cake and enjoy!

Italian Cream Cake

I have to begin my blog with an ode to my Grandmother's specialty. Italian cream cake. Every Thanksgiving and Christmas she would make this. The men in the family especially loved this cake. It has a bit of dryness to it, compared with other cakes but it compliments the cream cheese frosting very well.

Directions:

Get your shopping list and measuring cups ready, set, go...
Ingredients:

• 1 stick of butter
• 2 cups of granulated sugar
• 2 cups of all-purpose flour
• 1 cup of buttermilk
• 3 1/2 ounces (1 can) of flaked coconut
• 5 egg yolks (save the whites)
• 1/2 cup of vegetable shortening
• 5 egg whites
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 1/2 cups of nuts finely chopped - walnuts or pecans (I like pecans the best!)

Ingredients for the yummy cream cheese frosting:

• 8 ounces (1 package) of cream cheese softened
• 1 pound box of confectioners sugar
• 1/2 cup of nuts - walnuts or pecans (For best results use what you did in the cake)
• 1/2 stick of butter
• 1 teaspoon of vanilla extract

To ensure that this cake preforms at its best and isn't a complete flop - Make sure you follow this recipe exactly!!!

1. Cream together the butter and shortening.
2. Add in the sugar, mixing until the mixture is well blended.
3. Add the egg yolks, beat well.
4. For best results, sift the flour - measure it again to make sure it's 2 cups - add the baking soda and sift the flour again.
5. Combine the flour and buttermilk alternately to the creamed ingredients.
6. Add in the vanilla.
7. Fold in the coconut and nuts - these can be omitted based on personal preference.
8. Pour the Italian cream cake batter into 3 - 8" round cake pans. Please grease these pans or wax line them.
9. The cake should bake undisturbed until done at 350 degrees for approx 25 minutes.

When the cake has finished baking, place it in a safe place for cooling. You'll want to ensure that the cakes will come out the pans in one piece. Don't try to take them out too soon!!!

For the cream cheese frosting:

1. Cream the butter and cream cheese together until smooth.
2. Add in the vanilla extract and mix until blended.
3. Gradually mix in the powdered sugar a little at a time.
4. Once it's blended, whip the frosting on high, then add in the nuts.
5. This frosting should be spread evenly between the layers of the cake, on the top and on the sides. There should be enough!

**Do not frost a cake that is not completely cooled*