Toasted Butter Pecan Cake

This is one of my favorite cakes! As usual it is a Taste of Home recipe!
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Directions
In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Layered Mocha Cheesecake

Ingredients
1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, melted and cooled
GLAZE:
1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips
3 tablespoons butter
Chocolate-covered coffee beans, optional
Directions
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

Crusty French Bread

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1-1/2 teaspoons salt
• 3 to 3-1/4 cups all-purpose flour
• Cornmeal
• 1 egg white
• 1 teaspoon cold water

Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
• Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
• Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

This is a Taste of Home recipe and so good!

Caramel Apple Cake

Ingredients
1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional
Directions
In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.

One of my favorite cakes in the world! Such a yummy way to use apples!

Zucchini Cupcakes

3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

I take about 1 Tablespoon of butter out of the frosting!

Freezer Brownies

Ingredients
1 cup butter, melted
3/4 cup baking cocoa
2 cups sugar
1-1/2 cups all-purpose flour
4 eggs
COCOA FROSTING:
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons baking cocoa
1/3 cup milk
Directions
In a large bowl, beat melted butter and cocoa until smooth. Beat in sugar and flour. Beat in eggs.
Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes.
Meanwhile, for frosting, in a small bowl, beat together all the ingredients until smooth. Cool brownies on a wire rack for 15 minutes before frosting. Cool completely. Cover with foil; freeze until firm. Serve frozen or thawed. Yield: 3 dozen. Editor's Note: Brownies are dense and resemble fudge.

PEANUT BUTTER COOKIES

These are the best PB cookies I have ever made personally. These cookies have been:

begged: my neighbors used to beg them.
borrowed: Abigail borrowed this recipe to make cookies to sell for things she wanted.
stolen: A co-worker at the hospital stole them out of my bag one night!

PEANUT BUTTER COOKIES

1 cup margarine--softened

2 cups light brown sugar

1 1/2 cups peanut butter

2 eggs

1 teas. vanilla

2 1/2 cups flour

1 teas. baking powder

1 teas. baking soda

1/2 teas. salt

granulated sugar

beat margarine, sugar, and peanut butter until well mixed.

ADD:

eggs, vanilla--beat well until blended

gradually add dry ingredients--mixing well.

Cover and refrigerate about 1 hour

heat oven to 350*

shape into walnut sized balls and roll in granulated sugar

place on lightly greased cookie sheet

flatten with a fork--crisscrossing

bake for 10-12 minutes or until lightly brown

NOTE:

These cookies are very good if you mix them the day

before and let them sit in the frig overnight.

I ALWAYS do this. The dough also keeps

well for a few days in the frig.

I always double this recipe and it works good for that!

ENJOY!!!