Caramel Cream Cake

This recipe came from Southern Living.  It is fantastic!!!

Caramel Cream Cake

1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake Batter

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped pecans, toasted


Pecan Pie Filling

1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract


1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig

Preparation


1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; See Pecan Pie Cake Batter below



Preparation


1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.



4. Spoon batter into 3 greased and floured 9-inch cake pans.

5. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Preparation for filling


1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.
Cream Cheese Frosting

3. Spread Pecan Pie Filling between layers.

Preparation for cream cheese frosting


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.





Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

Beautiful Presentation!!

This recipe came from the Picky Palate. I have made them for a couple of years at the holidays and they are fantastic. They really add to your cookie and dessert trays!

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree (I used Libby’s)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups), or caramel ice cream topping

12 Pumpkin Spice Hershey Kisses, unwrapped (if you can’t find those pesky pumpkin kisses, the original chocolate ones are great too)

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.

3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.

12 mini cheesecakes

Stonie Bologna.

Well, the name.. My dad's name was Stonie, this was his favorite sandwich spread, and is made with bologna. Yes, that's right!  

Good ole US of A bologna. Try it, and you will love it too!

Ingredients are listed below. The proportions are approximate. Mix it up the way you like it.

 about 3 to 4 pounds of cubed all beef bologna ( I buy Petit Jean)
 about 1//2 cup  pickle relish drained well
one medium white onion diced fine
4 hard boiled eggs chopped fine
 mayonnaise
1/4 cup of sugar
salt and pepper to taste

Pulse the cubed bologna in the bowl of a food processor until a coarse mince.  (you can also do the onion and egg in the processor, just don't over process. Add the pickle relish, sugar and mayonnaise to moisten.  Salt and pepper to taste.  Adjust amounts to your liking.  I like this to sit in the fridge a while before eating to give the flavors time to blend.  If you don't like sweet spreads, use dill pickle relish and omit the sugar.  This is great on bread for sandwiches or on crackers

Individual Beef Wellingtons

Golden puff pastry encases pieces of tender filet mignon, together with a savory mushroom-shallot mixture and rich red wine sauce. I served thousands of these in my catering days. You just can't get any better than this dish for those special events and occasions.


2 filets mignons
salt and pepper
chopped onion
chopped celery
chopped carrots
2 tablespoons olive oil
1 cup dry red wine
puff pastry, thawed
eggs, beaten
MUSHROOM DUXELLES:
4 tablespoons butter
3 green onions, minced
1/2 pound mushrooms, finely chopped
2 tablespoons flour
1/2 cup heavy cream
2 tablespoons parsley, chopped

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf


Read More http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Red-Wine-Sauce-Creamed-Spinach-and-Truffled-French-Fries-230635#ixzz2RE5ubgQk

Saute onions, carrots and celery in butter till soft.  Pour over filets, and add wine, salt and pepper.  Marinate overnight or at least 6 hours. Prepare Duxelles sauce.  In a large frying pan, melt butter and add green onions, and cook til soft.  Add mushrooms and cook, stirring till nearly all liquid has cooked off, 10-15 minutes.  Sprinkle flour over mixture, blend, and stir, and cook about 2 minutes.  Increase heat and add cream and cook until mixture comes to a boil.  Remove from heat.  Let cool.  Can be made ahead and stored in fridge for up to 3 days.

Preheat a skillet.  Remove filets from marinade, and rub with olive oil.  Sear in skillet turning once or twice until crusty brown, outside, but rare inside.  4-5 minutes total.  Remove to a plate and let cool.  Cover and refrigerate until well chilled, at least 4 hours and as long as 2 days.

To prepare:  on lightly floured surface., roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.

  Brush the tops with beaten egg.  Use any leftover pastry to cut out leaves, etc, and garnish on top of filets, covering and securing with any remaining beaten eggs.  Bake uncovered at 400* for 25 minutes or until golden.  Serve  sauce.

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

Tomato Mozzarella Bites

"A great way to serve tomato mozzarella salad. Great presentation. Always a hit. You can find the bite-sized fresh mozzarella at most supermarkets.  They come in round balls and are in liquid.  Whole Foods have the best!  If they are on the larger side, cut them in half."


INGREDIENTS:

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese
(often labeled bocconcini)
Kosher salt to taste
1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 loaves baguette bread


20 toothpicks



DIRECTIONS: Chop basil leaves.   MIx all ingredients and let marinate 2 hours.  Slice baguette bread.  Mix softened butter with garlic powder to taste, spread on the bread and bake until golden brown. Spoon on caprese mixture and enjoy!! A fantastic appetizer.



1.

Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Old Time Mayo Potato Salad

Every family has a recipe for potato salad and people have very strong opinions about their potato salad.  Some are dyed in the wool "mustard" type, while others are clearly mayonnaise potato salad lovers.  And then there are those who like German or gourmet types like Mediterranean   garlic and hummus; blue cheese and capers or curry potato salad.  Me... I love the old fashioned mayo and pickles.  I love the taste the celery salt gives this dish. Like my grandma and mom before me,  I have been making this version for over 30 years and it always hits the spot for us! 

 Old Time Potato Salad

• 5 pounds small Russet potatoes
• 7 large eggs, hard-boiled & ( 6 peeled & diced / 1 qtrd for garnish)
• 4 celery stalks,chopped fine
• 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)
• 2 heaping tablespoons pickle relish
• 1 T sugar
• 1 & 1/2 tsp of celery salt
• 1 1/2 cup Mayo 
• 1/4 cup prepared  yellow mustard 
• 1 medium onion diced ( I like to use red)
• Finely ground kosher salt and ground black pepper to taste
•  paprika for garnish

Instructions

1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and cool until cool enough to peel them 
2. Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel. 
3. Dice potatoes in bite size chunks and add all other ingredients except paprika and garnish egg. Stir well, make sure everything is coated. Should not look dry, so if you want an extra spoon of mayo or relish add it.  We like it sweeter, so I usually add a bit more sugar.  IF you don't like sweet don't add extra.  Learn to trust your tasting  instincts......that’s what’s your Grandma did.
4. Taste it for salt and pepper and adjust accordingly  Let sit at least 4 hours in fridge for flavors to marry. a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika and quarter the remaining egg for garnish. Serve cold.

Preparation time: 40 minute(s)

Old Fashioned Meatloaf

Meatloaf, mashed potatoes, buttered corn and rolls....My favorite meal growing up. All those carbs!!. But back in my growing up days (the 60's) you went outside and played, came in for a bite of lunch, then back out until mom called us in for dinner. In the summertime, back out to play until it started getting dark. Burning up carbs in those days was not a problem!! This meatloaf is simple and delicious.  My mom's tried and true recipe for over 50 years.


Ingredients
2 eggs
3/4 cup tomatoe sauce
2/3 cup saltine cracker crumbs

1 small minced onion
1 teaspoon salt
1-1/2 pounds ground beef

1 tsp garlic powder
1 teaspoon Worcestershire sauce

1 small bell pepper, minced (optional)

1/4 cup ketchup
2 tablespoons brown sugar

Directions
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well (mixture will be moist).

Oven Method:  Pre-heat oven to 350.  Shape into loaf and place in oven.  Bake 50 minutes and then In a small bowl, whisk the ketchup, brown sugar, . Spoon over the meat loaf. Cook 15 minutes longer or until heated through or until a meat thermometer reads 160°.

Slow Cooker Method: Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
In a small bowl, whisk the ketchup, brown sugar, Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.

Easter's Best Recipes

This White Chocolate bread pudding is ABSOLUTELY the best dessert I have ever made.  It is rich,  decadent and luscious.  I  usually make this at Christmas and Easter for my family.  It is a great dish to take to a potluck ( a fancy potluck!)  I have had many customers over the years that told me this was the best thing they ever ate! 

White Chocolate Bread Pudding

6 C - Heavy whipping cream

2 C - whole milk

1 C - Sugar

20 oz - White chocolate, chips or small pieces of premium white chocolate

6 Eggs

12 Egg yolks

2 loaves loaf of stale French bread (or Fresh sliced and dried in 275 oven

French bread

White Ganche' Sauce

12 ounces Premium WHite chocolate, broken in small pieces

1/2 cup heavy whipping cream

Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.

Preheat oven to 325. Thinly slice stale French bread and place in a 9" x 13" metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.

While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth. 

Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings

Notes: I like to cut off as much of the heavy brown crust that I can.  I use a serrated knife to do this.

Coconut Cake

INGREDIENTS:

1 (18.25 ounce) package white cake mix

3 eggs

1/4 cup vegetable oil

1 cup cream of coconut

1 (8 ounce) container sour cream 

8 ounces cream cheese

1 teaspoon vanilla extract

2 tablespoons milk

4 cups confectioners' sugar

2 tablespoons flaked coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 -9 inch cake pans.

2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool. Remove from pans and cut each layer in half.  Frost with cream cheese frosting and top with flaked coconut.

4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Easter Ham

Ham in natural juices. This grade is somewhat confusingly named since the "natural juices" are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets.

Ham, water added. The percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says "water added--15%" means it weighs 15% more than its raw weight.

Ham and water product. Most producers of this lowest grade pump as much water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled "water and ham product," since there is more water by weight than meat.

I buy “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of him, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend. There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. 

How to Score a Ham

Whole, fully cooked ham comes with the rind partially trimmed and a white layer of fat covering the meat. Don't remove the fat layer—it flavors the roast and keeps it moist during cooking.
However, the fat does need to be scored, or lightly cut, before cooking so that it crisps up as the meat roasts. The easiest way to do this is with a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface.
The crosshatches will help the fat to crisp up, and a pretty diamond pattern will emerge during roasting. It's easiest to slice the ham roast with the fat still on, and let diners work around the fat. Also, if there are leftovers to be stashed in the fridge, the cap of fat will keep the meat moist. If you do choose to remove the fat, pry your fingers underneath the cap of fat and pull gently.

List of Ingredients


1 Fully-cooked Ham Half
Whole Cloves
Pineapple Rings and Maraschino Cherries

Ingredients for Glaze
About 6 ounces of Coke or other Cola
1 Cup of packed Brown Sugar
Pineapple or Orange Juice (to taste)
Ground Cinnamon (to taste)
Ground Cloves (to taste)
1 Tablespoon of Butter or Margarine (optional)




Recipe

Mix the ingredients for the glaze in a small saucepan and heat over Medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar. Set aside for the moment.

Score the top of the ham diagonally and stud with whole cloves. Garnish with pineapple rings (hold them in place with toothpicks while baking). Place a cherry in the middle of each ring.

Pour ham glaze over the top. Bake in a 350-degree Fahrenheit oven until heated throughout (about 15 minutes per pound).

While baking, baste the ham o with the glaze, which will mix nicely with the pan drippings. When ham is finished, pour off juices into a server and let guests ladle it on as desired.

We love deviled eggs, but only seem to make them for holidays and picnics.  This recipe came from my grandmother, and I tweeked it over the years.  Make sure you grate your onion very fine and drain the pickle relish and pimento well.  If not you will have a thin consistency because of too much liquid.  No Easter dinner is complete without deviled eggs!!

Heirloom Deviled Eggs

Ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise
1-1/2 teaspoons grated onion
1-1/2 teaspoons sweet pickle relish- drained very well

1 tsp sugar

1 small jar diced pimento- drained well
1/2 teaspoon ground mustard
Salt/pepper to taste

Paprika for garnish

SLiced Green olives for garnish
Directions
Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, sugar,mustard, salt, and pepper. Fold in pimento. Pipe or spoon into egg whites. If desired, slice 4 stuffed green olives into thirds and put on top of eggs.  Sprinkle with paprika.  Refrigerate until serving. Yield: 1 dozen.

Pineapple Stuffing Recipe

Every family, it seems, has a special dish that they serve on holidays. I found the original recipe in Southern Living over 25 years ago and it has been on our Easter menu ever since. It’s the perfect accompaniment to ham and also good with other meats and poultry.
Some in my family describe it as a cross between a bread pudding and a soufflé, Try it this Easter as an accompaniment to the Easter Ham.
Traditional family recipes are great fun, especially when they are shared!

8 Servings

1 20 oz. can crushed pineapple
1/2 cup butter
3/4 cup sugar
4 eggs
5 slices white bread, cubed

Preheat oven to 350°.

Spray a 1 1/2 quart baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times.  Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes.  Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle.

Serve warm or at room temperature.





Swiss Asparagus Casserole
5 tablespoons butter, divided
2 cups fresh asparagus, sliced diagonally
1 medium onion, sliced
1 tablespoon flour
Salt and pepper to taste
1 cup sour cream
1 cup Swiss cheese, shredded
¼ cup cracker crumbs


Melt 2 tablespoons butter in large skillet. Sauté asparagus for 2 to 3 minutes until barely tender. Remove from pan, and set aside. In same skillet, sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt, and pepper. Cook for 1 minute until flour is well blended. Add sour cream and shredded cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese-and-sour-cream mixture. Sprinkle with crumbs, and dot with remaining butter. Bake at 400° for 20 minutes. If top is not brown, place under broiler for an additional minute or two.