Carol’s Comfort Foods

Another version of this great classic. 

Yield:  Serves 12

INGREDIENTS

Cake

Baking spray

2 cups all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

1 cup chopped apples

1 cup chopped pecans

3 eggs

2 cups granulated sugar

1 ¼ cup vegetable oil

¼ cup freshly squeezed orange juice

1 cup sweetened coconut

Icing

1 cup granulated sugar

½ cup unsalted butter

½ cup buttermilk

½ teaspoon baking soda

PREPARATION

Preheat oven to 350 degrees F.  Spray a Bundt pan or tube pan with baking spray.  Set aside.  Sift flour, cinnamon, baking soda and salt together in a medium bowl.  Combine the apples and pecans in a small bowl.  Add 1 tablespoon of the mixed dry ingredients and toss to coat.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice.  Add the reserved dry ingredients, apple-pecan mixture and coconut.  Mix on low speed until combined.  Pour batter into Bundt or tube pan.  Transfer to the oven and bake until the sides start to pull away from the pan, about 1 hour.  Remove to a wire rack placed over a baking sheet to cool slightly, about 5 minutes.  Invert cake directly onto the rack.

Meanwhile, prepare the icing.  In a medium saucepan, combine the sugar, butter, buttermilk and baking soda.  Bring to a boil over medium-high heat and cook, stirring constantly, until it turns a pale golden brown, approximately 8-10 minutes.

Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below.  Set aside and let the icing set, 5-7 minutes, before cutting.

Source:  Aunt Martha’s Fresh Apple Cake - Atlanta Journal Constitution - Eveningedge.com

Yield:  8 servings

INGREDIENTS

7 ounces chocolate wafer cookies (about 32) coarsely broken

½ cup bittersweet chocolate chips

6 tablespoons butter, cut into ½ inch cubes

¼ cup granulated sugar

1 – 14 ounce can of sweetened condensed milk

¼ cup sour cream or crème fraiche

¼ cup fresh lemon juice

1 teaspoon finely grated lemon peel

2 ½ cups fresh raspberries

PREPARATION

Place broken cookies into food processor.  Using on/off turns, process until finely ground.  If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground.  Place chocolate chips, butter and sugar in a microwave safe bowl.  Microwave on high at 15 second intervals until melted, stirring occasionally.  Add chocolate mixture to processor and blend until well combined.  Press crumb mixture onto bottom and up sides of 9 inch glass pie plate (do not pack firmly).  Chill crust while preparing the filling.

Whisk condensed milk, sour cream or crème fraiche, lemon juice and lemon peel in large bowl to blend.  Add half of the raspberries.  Stir, pressing gently on some of the raspberries until they break apart and the filling turns pink.  Transfer the filling to the chilled crust and chill for another 2 hours in the refrigerator.

To serve:  scatter the remaining raspberries over the pie.  Cut into wedges and serve

Source:  Bon Appetit – July 2009

Key Lime Pie

Yield:  6 slices

INGREDIENTS

Graham Cracker Crust

1 ½ cups crushed graham crackers

5 tablespoons melted butter

1/3 cup granulated sugar

Key Lime Filling

3 egg yolks

Zest of 2 limes

1 14-ounce can of sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you can get Key limes use them, otherwise regular limes are fine)

Topping

1 cup heavy whipping cream, chilled

3 tablespoons confectioner’s sugar

PREPARATION

For the graham cracker crust:  Preheat oven to 350 degrees F.  Lightly butter a 9-inch pie plate.  Place the crushed graham crackers and sugar in a bowl and stir a few times to incorporate the sugar into the graham crackers.  Add the melted butter and stir well.  Turn the graham cracker mixture into the pie plate and gently press the crumb mixture into the bottom and sides of the pie plate.  Bake in the oven until set and slightly browned, approximately 8 minutes.  Remove from oven and set aside to cool.

For the filling:  Using a stand mixer with a whisk attachment or hand mixer, beat the egg yolks and lime zest together until fluffy, approximately 3-5 minutes.  Gradually add the sweetened milk and beat until thick, about another 3-4 minutes.  Lower the mixer speed and slowly add in the lime juice, mixing until just combined.  Pour into the pie crust and bake in the oven for approximately 10-15 minutes until the filling is set.  Cool on wire rack and then refrigerate.  Place in the freezer for 15-20 minutes before serving. 

For the topping:  Place the chilled heavy cream into the bowl of an electric mixer with the whisk attachment and whisk until the cream forms almost stiff peaks.  While whipping the cream add the confectioner’s sugar. 

To serve:  Pipe the whipping cream around the edges of the pie and garnish with a twist of lime.

Source:  Joe’s Stone Crab Restaurants

The origins of Whoopie Pies is largely unknown, although there is some thought that they were first created in Pennsylvania out of leftover cake batter.  Whatever their origins, Whoopie Pies are a unique and delicious cookie.  There are legions of “die-hard” Whoopie Pie fans throughout the country, including myself!  Most Whoopie Pies are filled with a rather sweet, sticky cream filling.  I personally prefer a filling that’s a little less sweet.  For that reason, my absolute favorite are my Carrot Cake Whoopie Pies, filled with tangy cream cheese frosting. 

However, Peanut Butter Whoopie Pies created by Martha Stewart, combine that unbeatable combination of peanut butter and chocolate.  Tip:  I have found that the key to getting a uniform cookie is to use an ice cream scoop.  You’re better able to control the shape of the batter before baking and that results in a more uniform cookie.  Makes it much easier when you are putting the Whoopie Pies together and your cookies will look like they came from the kitchen of a professional baker.    

Yield:  3 dozen

INGREDIENTS

Cookies

3½ cup all-purpose flour

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 cup buttermilk

2 teaspoons pure vanilla extract

Filling

1-1/3 cups natural, creamy peanut butter

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups confectioner’s sugar

PREPARATION

Cookies: Preheat oven to 400 degrees F.  Line two rimmed baking sheets with Silpats or with parchment paper.  Sift together flour, cocoa, baking soda, baking powder and salt.  With an electric mixer, beat butter and sugar on medium speed until light and fluffy.  Add eggs, buttermilk and vanilla.  Beat until well combined on low speed, add the dry ingredients, mix until combined.

Drop 1-½ tablespoons of batter onto prepared baking sheets spacing 2” apart.  For uniform cookies, use a small ice cream scoop.  Bake until set, about 8 minutes, rotating halfway through.  Remove from oven and cool completely on wire rack. 

Filling:  With an electric mixer, beat the peanut butter and butter together on high speed until smooth.  Reduce the speed to low and add the confectioner’s sugar, mix well.  Raise the speed to high and mix until fluffy, about 5 minutes.

Assembly:  Spread 1 heaping tablespoon of filling on the flat side of one cookie.  Sandwich together with another cookie.  Repeat with remaining cookies.  Cookies can be refrigerated in single layers in airtight containers up to 3 days.  Bring to room temperature before serving. 

Source:  Martha Stewart - Martha Stewart’s Cookies -  2008

Yield:  3 dozen

INGREDIENTS

1 cup all purpose flour

½ cup unsweetened Dutch-process cocoa powder

½ teaspoon baking soda

½ teaspoon salt

8 ounces good-quality milk chocolate (4 ounces coarsely chopped and 4 ounces cut into ¼-inch chunks)

½ cup (1 stick) unsalted butter

1 ½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

PREPARATION

Preheat oven to 325 degrees F.  In a bowl, whisk together flour, cocoa powder, baking soda and salt.  Melt 4 ounces of coarsely chopped chocolate with the butter in a small heatproof bowl set over a simmering pan of water; let cool slightly.

Put chocolate mixture, sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until combined.  In small amounts, add the flour mixture and blend until combined.  Stir in the milk chocolate chunks.

Using a 1 ½ inch ice cream scoop, drop cookies onto a baking sheet approximately 2 inches apart on a cookie sheet lined with parchment paper or use a Silpat.  Bake for until the cookies are flat and start to break apart, approximately 15 minutes.  Let cool on parchment on a wire rack.  Cookies can be stored in an airtight container at room temperature for up to 3 days. 

Source:  Martha Stewart – Martha Stewart Cookies - 2008

Meyer Lemon Buttermilk Pudding with Fresh Berries

Yield:  6-8 Servings

INGREDIENTS

1-½ cups buttermilk

1 cup granulated sugar – divided

4 large egg yolks

1/3 cup fresh Meyers lemon juice

Zest of one lemon

¼ cup all purpose flour

¼ cup unsalted butter, melted

1/8 teaspoon salt

3 large egg whites

Assorted fresh berries

PREPARATION

Preheat oven to 350 degrees F.  Butter 8×8x2 inch glass baking dish.  Blend buttermilk, ½ cup sugar, egg yolks, lemon juice, lemon zest, flour, butter and salt in blender and blend until smooth.  Transfer buttermilk to medium bowl.  Using electric mixer, beat egg whites in large bowl until soft peaks form.  Gradually add remaining ½ cup sugar and beat until stiff, but not dry.  Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).

Pour batter into prepared dish.  Place dish in roasting pan.  Pour enough hot water into roasting pan to come halfway up sides of dish.  Bake until entire top is evenly browned and cakes moves slightly in center, but feels slightly springy to touch, about 45 minutes.  Remove dish from roasting pan.

Cool cake completely in baking dish on rack.  Refrigerate until cold, at least 3 hours and up to 6 hours.  Spoon the pudding cake into shallow bowls.  Top with assorted berries. 

Adapted:  Bon Appetit – January 2005

INGREDIENTS

3 cups old-fashioned rolled oats

1 cup plus 2 tablespoons all-purpose flour

½ cup toasted wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 teaspoon pure vanilla extract

1-½ cups raisins

PREPARATION

Preheat oven to 350 degrees F.  Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl.  Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until light and fluffy, about 5 minutes.  Mix in eggs and vanilla.  Reduce speed to low.  Add oat mixture; mix until just combined.  Mix in raisins.

Using a 1-½ inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or use a Silpat, spacing 2 inches apart.  Flatten slightly.

Bake until golden and just set, about 14 minutes, rotating halfway through.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks and let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.

Source:  Martha Stewart – Martha Stewart’s Cookie - 2008

Yield:  3 dozen cookies

INGREDIENTS

3 cups flour

¾ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg, beaten

1 tablespoon milk

Confectioner’s sugar for rolling dough

PREPARATION

Sift together flour, baking powder and salt.  Set aside.  Place butter and sugar in large bowl of electric stand mixer fitted with the paddle attachment and beat until light and fluffy.  Add egg and milk and beat to combine.  While mixer is on low, gradually add the flour mixture and beat until the mixture pulls away from the bowl.  Divide dough in half and wrap in waxed paper and chill for a minimum of 2 hours.

Preheat oven to 375 degrees F

Sprinkle rolling surface with confectioner’s sugar.  Remove one package of wrapped dough from the refrigerator.  Keep other package of dough refrigerated until ready to use.  Sprinkle rolling pin with confectioner’s sugar and roll out dough approximately ¼ inch thick.  Cut into desired shapes and place 1 inch apart on a baking sheet, lined with parchment paper or a Silpat.  Bake for approximately 7-9 minutes or until the cookies begin to brown lightly around the edges and then remove from the oven.  Let the cookies cool on the baking sheet for about 2 minutes and then transfer to a wire rack to finish cooling.

Once the cookies are cooled, ice with your favorite frosting recipe or dip one edge in chocolate ganache. 

Source:  Alton Brown - FoodNetwork  

When you have a taste for an apple dessert, try an apple crisp.  The apples provide a juicy and delicious foundation and the topping, crisp and brimming with butter, oats and cinnamon provide a crunchy contrast.  Serve with good vanilla ice cream and you’ve got a great dessert in no time!

Yield: 8 Servings

INGREDIENTS

Topping

¾ cup all-purpose flour

2 tablespoons granulated sugar

¼ cup dark brown sugar

½ teaspoon salt

1 stick of butter (8 tablespoons), cold & cut in cubes

1 cup of old-fashioned oats (not the quick cooking type)

Apples

3 lbs of apples, I prefer Golden Delicious, peeled and sliced

½ - ¾ cup granulated sugar (dependent on sweetness of apple)

2 tablespoons fresh lemon juice

½ teaspoon cinnamon

1 tablespoon all-purpose flour

PREPARATION

Preheat oven to 375 degrees F

In a large bowl, mix the flour, brown sugar and 2 tablespoons granulated sugar.  With a pastry blender or 2 knives, cut the butter into the flour mixture, a small bit at a time, until it resembles coarse meal.  Add in the oats and with your hands, mix in the oats.  The mixture will be lumpy.  Place bowl in the freezer to chill while preparing the apples.

In another bowl, mix in the apples, lemon juice, remainder of granulated sugar, 1 tablespoon flour and cinnamon.  Mix well and let rest for about 5 minutes, so the apples juices have time to mesh with the sugar and cinnamon.  Place mixture in a shallow 2 quart baking pan and place just the apple mixture in the oven for about 10-15 minutes.  This will allow the apples to get a head start on cooking, before you add the topping.  After pre-cooking apples, remove pan from oven and carefully spoon the topping mixture over the apples and return to the oven for another 50-55 minutes, or until the apples are tender and the topping is golden brown.  Remove from oven and serve while warm with a scoop of good vanilla ice cream.

Yield:  4 dozen

INGREDIENTS

1 cup butter, room temperature

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

2 ¼ cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 cups old fashioned oats

1 ½ cups chopped toasted pecans

PREPARATION

Preheat oven to 375 degrees F

Using an electric mixer, cream the butter and sugars together until light and fluffy.  In a separate bowl, combine the flour, cinnamon, baking soda and salt and gradually add into the butter mixture until well blended.  Stir in the oats and pecans.  Shape into balls approximately 1½ inches in diameter and place on a baking sheet lined with parchment paper or a Silpat.  Bake the cookies for 10-12 minutes or until they are lightly browned.  Remove from baking sheet and cool on wire rack.

Although the origins of Red Velvet Cake can be disputed, I never saw one until I moved to the South several years ago.  From my perspective, it’s a Southern Classic! 

Yield: 1- 9-inch four layer cake

INGREDIENTS

Red Velvet Cake

2 ½ cups sifted cake flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons cocoa powder

½ cup unsalted butter, at room temperature

1 ½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting

1 ½ cups heavy whipping cream

1 8-ounce cream cheese, room temperature

1 – 8 ounce carton of Mascarpone cheese, room temperature

¾ teaspoon pure vanilla extract

1 cup confectioner’s sugar, sifted

PREPARATION

Cake

Preheat oven to 350 degrees F.  Grease two 9-inch round cake pans and line bottoms with parchment paper.  Set aside.

In a mixing bowl, sift together the flour, baking powder, salt and cocoa powder.  Set aside.

In an electric mixer, fitted with the paddle attachment, beat the butter until soft about 1-2 minutes.  Add the sugar and beat until light and fluffy, approximately 2-3 minutes.  Add the eggs, one at a time, beating thoroughly after each egg addition.  Add the vanilla extract and mix in well.

In a measuring cup whisk the buttermilk with the red food coloring.  With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour.  In a small cup combine the vinegar and baking soda.  Allow mixture to fizz and then quickly fold into the cake batter.  Divide the batter evenly between two prepared cake pans and smooth the tops.  Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for approximately 10 minutes and then remove cakes for their pans by inverting cake onto a wire rack to finish cooling.  Wrap each layer in plastic wrap and place in the freezer for at least one hour. 

Frosting

In your electric mixer, beat the cream cheese and mascarpone cheese until smooth.  Add the vanilla and confectioner’s sugar and beat until smooth.  Transfer this mixture to a large mixing bowl.  Using your electric mixer or a hand mixer, whip the cream until stiff peaks form.  With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it.  Then fold in the remaining whipped cream, in two stages.  Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assembly:  With a serrated knife, cut each cake layer in half, horizontally.  You will then have four cake layers.  Place one of the cake layers, top of the cake facing down, onto your serving platter.  Spread the cake layer with frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.  Frost the top and sides of the cake.  You can garnish the cake with sweetened or unsweetened coconut.

If you love Red Velvet cake and have become a fan of the classic “Whoopie Pies” of the 1920’s, this recipe is for you!

Yield:  42 - 2-inch cookies

INGREDIENTS

Cookies

2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1 cup packed brown sugar

1 egg

1 teaspoon pure vanilla extract

½ cup buttermilk

1-1-ounce bottle red food coloring (2 tablespoons)

1 recipe for Whoopie Pie filling

Filling

¼ cup butter, softened

4 ounces cream cheese, softened

1-7ounce jar marshmallow crème

PREPARATION

Preheat oven to 375 degrees F

Line baking sheets with parchment paper and set aside.  In a medium bowl, combine flour, cocoa powder, baking soda, and salt.  Set aside.  In large mixing bowl, beat butter on medium to high for 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternate adding flour and buttermilk to the cookie batter; beating after each addition until just combined, ending with the flour.  Stir in the food coloring.

Spoon batter in 2 inch diameter rounds about ½ inch high on prepared baking sheets, allowing 1 inch between each round.  Bake for 9-11 minutes or until tops of cookies are set.  Cool completely on baking sheets on rack.  Remove cooled cookies from baking sheets. 

Filling:  In a medium mixing bowl, beat butter and cream cheese until smooth.  Fold in the marshmallow cream and stir until smooth.

Assembly:  To fill, dollop Whoopie Pie filling on flat sides of half the cookies.  Top with remaining cookies.  To store, refrigerate in airtight container up to 4 days.  Let stand at  room temperature 15 minutes before serving.

Source:  Better Homes & Garden Magazine – December 2008 edition

Mexican Wedding Cookies (also called Pecan Butterballs)

Yield: 3 dozen cookies

 INGREDIENTS

 1 cup of butter (2 sticks)

5 tablespoons granulated sugar

2 cups all-purpose flour

2 cups finely chopped pecans

2 teaspoons pure vanilla extract

1 teaspoon water

½ teaspoon salt

1-2 cups confectioner’s sugar

PREPARATION

Preheat oven to 325 degrees F

Cream the butter and add the sugar, vanilla and water.  Sift the flour and salt together and stir into the butter mixture.  Add the pecans and mix thoroughly.  Using a teaspoon, shape the cookie dough into small balls and then flatten a bit.  Place on a parchment lined baking sheet or Silpat and bake for approximately 12-15 minutes until firm to the touch and just slightly browned around the edges.  Remove from the oven and let cool slightly.  While still warm, roll in confectioner’s sugar.  Set aside on wire rack to finish cooling.  After thoroughly cooling, store in an airtight container.

Yield:  24 bars

INGREDIENTS

1 cup unsalted butter, softened

1 cup light brown sugar

1 egg yolk

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

8 ounces milk chocolate, cut into 1-inch squares

¾ cup finely chopped walnuts

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, cream the butter, sugar, egg yolk and vanilla until light and fluffy.  Gradually add in the flour and salt and mix thoroughly.  Transfer the batter to a 9×13x2 inch baking pan and spread evenly.  Bake approximately 20-25 minutes or until bars are slightly browned.  Remove from oven and immediately place the chocolate squares on the top of the bars and spread evenly.  Sprinkle the top with nuts and allow bars to cool, before serving.

Yield: 3 dozen

INGREDIENTS

1 stick butter, softened

½ cup granulated sugar

1 egg yolk

½ teaspoon pure vanilla extract

1 square unsweetened chocolate, melted

1 cup all-purpose flour

¼ teaspoon salt

2 cups finely chopped pecans or walnuts

1 egg white, whipped until frothy

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, with paddle attachment, blend butter and sugar.  Add the sugar, egg yolk, vanilla and melted chocolate and blend until well combined.  Add the flour and salt and mix well.  Roll into balls and dip into the egg whites until coated.  Roll in the chopped nuts and place on a parchment lined baking sheet or Silpat.  Gently, press your thumb into each cookie to make a small indentation that will be filled with frosting after the cookies are baked.  Bake for 10-12 minutes, until the cookies are slightly browned.  Remove from oven and place on a wire rack for cooling.  After thoroughly cooled, frost with your favorite frosting and let frosting dry before storing in an airtight container.

Yield: 4 dozen

INGREDIENTS

1 cup butter, softened

1 cup vegetable oil

1 cup confectioner’s sugar

1 cup granulated sugar

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon vanilla

2 eggs

4 cups all-purpose flour

PREPARATION

In an electric mixer, cream butter, oil and sugars until light and fluffy.  Add eggs, vanilla and salt.  Combine dry ingredients and blend thoroughly.  Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour.

Preheat oven to 350 degrees F.

Roll dough into small balls and place on a parchment lined baking sheet or Silpat.  Flatten the balls with the bottom of a glass or with the palm of your hand.  Sprinkle each cookie with some confectioner’s sugar and bake for approximately 12 minutes or until lightly browned.  Remove from the oven and let the cookies cool slightly.  While still warm, dust the cookies with additional confectioner’s sugar.  Remove cookies to wire rack and let cool completely.

Yield:  24

INGREDIENTS

3 ounces cream cheese, softened

½ cup + 1 tablespoon butter, softened

1 cup sifted flour

1 egg

¾ cup dark brown sugar, firmly packed

1 teaspoon pure vanilla extract

2/3 cup finely chopped pecans

Dash of salt

Confectioner’s sugar to sprinkle on top of tarts

PREPARATION

Preheat oven to 325 degrees F.

Combine cream cheese, ½ cup butter and flour.  Mix thoroughly and cover and chill dough for approximately 1 hour.  Once chilled, divide the dough into 24 small balls and press into the sides and bottom of 2 ungreased miniature muffin pans.  Combine egg, brown sugar, vanilla, salt and remaining 1 tablespoon of butter and beat until smooth.  Sprinkle 1/3 cup pecans equally into the 24 tart shells.  Divide egg mixture equally among the 24 tarts.  Sprinkle the remaining 1/3 cup of pecans on top of tarts.  Bake tarts for approximately 20-25 minutes or until the tarts are golden brown.  Remove from oven and cool on a wire rack.  Sprinkle tops of tarts with confectioner’s sugar.

Yield: 25 bars

INGREDIENTS

1 stick of butter, melted

1 ½ cup graham cracker crumbs

1 cup chopped pecans or wanuts

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 1/3 cups sweetened condensed milk

PREPARATION

Preheat oven to 350 degrees F

Pour melted butter into a 13×9x2 inch baking pan and tilt to cover the entire bottom of the pan evenly.  Sprinkle the graham cracker crumbs evenly over the butter.  Sprinkle an even layer of each of the following ingredients: nuts, chocolate chips and coconut.  On top of the layers, drizzle the sweetened condensed milk evenly.  Bake the bars in the oven for approximately 25 minutes or until the bars are lightly browned and the chips are melted.  Remove from oven and cool thoroughly, before slicing. 

Note:  Evaporated milk is not a suitable substitute for the sweetened condensed milk.

Yield: 8 Servings

INGREDIENTS

Crust

1 ¾ cup graham cracker crumbs

3 tablespoons light brown sugar

½ teaspoon cinnamon

1 stick of butter, melted

Filling

3 – 8 ounce packages of cream cheese, softened

1 – 15 ounce can pumpkin puree

3 eggs + 1 egg yolk

¼ cup sour cream

1 ½ cup granulated sugar

½ teaspoon cinnamon

1/8 teaspoon fresh nutmeg

2 tablespoons all purpose flour

1 teaspoon pure vanilla extract

PREPARATION

Pre-heat oven to 350 degrees F

Crust:  In a medium bowl, combine graham cracker crumbs, sugar and cinnamon.  Add the melted butter and with a fork combine thoroughly.  Press the crumb crust mixture down flat into a 9-inch springform pan.  Set aside.

Filling:  In an electric mixer, with paddle attachment, beat the cream cheese until smooth.  Add the pumpkin puree, eggs, egg yolk, sour cream, sugar and spices and mix well.  Add the flour and vanilla.  Beat until well combined.

Assembly:  Pour the cheesecake batter into the crust and spread evenly.  Bake in the oven for approximately 1 hour or until a knife inserted into the middle of the cheesecake comes out clean.  Remove from oven and let cheesecake sit for approximately 15 minutes.  Cover with plastic wrap and refrigerate for a least 4 hours. 

Serving:  Remove the cheesecake from the springform pan and cut into wedges.  Serve with a dollop of fresh whipping cream and garnish with a sprig of mint. 

Source:  Paula Deen - Food Network

Yield:  6 Servings

INGREDIENTS

½ cup golden raisins

1 cup boiling water

1/3 cup slivered almonds

3 ½ cups cooked medium or long grain rice, at room temperature

2 ½ cups milk

2 ½ cups heavy cream

2/3 cup sugar

Pinch of salt

2 teaspoons finely grated orange zest

1 ¼ teaspoons pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon finely grated lemon zest

¼ teaspoon ground fennel seeds

PREPARATION

In a bowl, place the raisins and cover with boiling water and let sit until plumped, approximately 5 minutes.  Drain.

In a skillet over medium heat, toast the almonds until golden and fragrant, 3-5 minutes.  Remove from heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt.  Bring to a simmer stirring over medium heat.  Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes.  Continue to cook, stirring occasionally to prevent the rice from sticking, until spoon is just able to stand up in the pudding.  Remove from heat and stir in the raisins, almonds, and remaining ingredients.  Serve warm with dollop of whipped cream. 

Source:  Emeril Lagasse - 2003

Yield: 12 Servings

INGREDIENTS

1 boxed cake mix – Devil’s Food

½ gallon good vanilla ice cream, we used Mayfield’s

Frosting

2 tablespoons unsalted butter

¾ cup semisweet chocolate chips

6 tablespoons heavy cream

1 ½ -2 cups powdered sugar – (sifted)

1 teaspoon pure vanilla extract

PREPARATION

Prepare the cake, per instructions on the box in two 9-inch round baking pans.  Remove from oven and let cool about 10 minutes.  Remove from baking pans and transfer to a wire rack to finish cooling.  After cake has thoroughly cooled, place one cake layer on plate, flat side up.  Spoon softened ice cream on top and gently spread it around the entire cake top, so you have about 1 inch of ice cream (use more, if you like).  Set the remaining cake layer on top of the ice cream mixture and gently press the two layers together.  Cover with plastic wrap and place in the freezer, while you’re making the frosting.

Frosting:  In a medium sized saucepan, over a low heat, combine the butter, chocolate chips and heavy cream until the butter and chips are melted.  Once melted, remove from heat and add the powdered sugar and vanilla and stir well.  Let the frosting cool for about 15 minutes.  The frosting should be smooth and glossy and not too thick. 

Assembly:  Remove cake from the freezer and spread the chocolate frosting on the top of the cake.  Return the cake to the freezer and let the frosting set up.  After frosting has set up, you can pipe any decorations on the cake that you would like and again return to refrigerator so the frosting decorations can set up.  When finished, cover the cake with plastic wrap and return to the freezer until ready to use.  Before serving, remove cake from freezer and let it sit for approximately 5-10 minutes (dependent on room temperature) to soften up before slicing.  Note:  You can use any combination of cake mix and ice cream that you would like - maybe a white cake mix with chocolate ice cream or any of your other favorites!

Remember when your mother always told you to eat your carrots, well I don’t think this is what she had in mind, but you have to try these scrumptious Carrot Cake Whoopie Pies.  If you love carrot cake, these cookies are a great alternative.  They have all the great carrot cake flavors that you love, but the portability of a cookie.  Each cookie is chock full of carrots and walnuts with a slightly crisp outside and cake like interior.  Best of all, the cookies are sandwiched together with a great cream cheese frosting.     

Carrot Cake Whoopie Pies with Cream Cheese Frosting

Yield: 30 single cookies or 15 Sandwich Cookies 

Adapted from Epicurious

INGREDIENTS

2 ½ cups all-purpose unbleached flour

2 teaspoons good cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 sticks of butter, softened

2/3 cup dark brown sugar, plus 4 tablespoons

2/3 cup granulated sugar, plus 4 tablespoons

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups freshly grated carrots

3 cups roughly chopped walnuts

PREPARATION

Preheat oven to 375 degrees F.  In a large bowl, whisk together the flour, cinnamon, baking soda and salt and set aside.  In an electric mixer, with the paddle attachment, beat the butter, sugars, eggs and vanilla until light and fluffy.  Mix in the carrots and walnuts.  Then add the flour mixture and lightly mix until blended.  Drop 1 tablespoon batter 2 inches apart on a parchment lined baking sheet or use a Silpat mat.  Bake for approximately 10-12 minutes, until lightly browned and springy to touch.  Halfway through baking, switch the cookie sheet from the lower to upper rack in the oven.  Remove from oven and allow cookies to cool on baking sheet for a few minutes, move to a wire rack to finish cooling.

When the cookies are cooled, frost the bottom of one cookie generously with the cream cheese frosting and press together with the bottom of another cookie to form the sandwich.  If you prefer, you can just frost the top of the cookies individually and that will yield you more cookies.  Either way they are delicious!  I wrap each sandwich cookie individually with plastic wrap and store them in the refrigerator or freezer.  That way the frosting stays nice and cold. 

You can use your favorite cream cheese frosting recipe for these.  This is the one that I always use for my carrot cakes.