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May 9, 2012

Kaleidoscope Cookies

MC910227046

1 c. butter, softened
1 c. powdered sugar
1 1/2 t. vanilla
2 1/2 c. flour
1/4 t. salt
food coloring

Cream together butter and powdered sugar. Add 1 1/2 t. vanilla, 2 1/2 c. flour and 1/4 t. salt. Combine all in a mixer and mix well.

Put 6-8 drops of one color of food coloring (orange maybe for fall) on one side and 6-8 drops of another color of food coloring (perhaps yellow for fall). Mix on low for a few rounds (maybe 6 times). Just blend it a bit, not to thoroughly mix the colors.

Divide into 3 balls. Chill for 1 hour. Roll each ball into about 12″ long and 1″ in diameter and slice with a sharp knife to make “coin-like” cookies. Bake at 400 degrees for 8 minutes.

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Mamma Jean’s Five Flavor Cake

Spices

Oh this cake comes with a really good story. I posted it here for your amusement and laughter. It is a treasure of a recipe, though. It comes from my friend Holly S.’s grandmother. You WILL want to try this. It is delicious and rich. A sure hit…unless made at high altitude (and without adjusting for high altitude).

2 sticks butter
1/2 c. shortening
3 c. sugar, plus 1 c. sugar for glaze
5 eggs, well beaten
3 c. flour
1/2 t. baking powder
1 c. milk
1 t. coconut extract, plus 1 t. for glaze
1 t. rum extract, plus 1 t. for glaze
1 t. butter extract, plus 1 t. for glaze
1 t. lemon extract, plus 1 t. for glaze
1 t. vanilla extract, plus 1 t. for glaze
1/2 c. water for glaze

Cream butter, shortening and 3 c. sugar ’til light and fluffy. Add eggs, one at a time. Alternate adding dry ingredients and milk. Stir in flavorings (1 t. of each kind)–mixing all together thoroughly.

Pour into greased 10″ tube pan (make sure filling is no more than 3/4 full in the pan). Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes and pour glaze evenly over the top.

Glaze: In a small sauce pan blend together 1 c. sugar, 1/2 c. water and 1 t. each of the flavorings. Boil until sugar is melted and pour over hot cake in pan. Cool in pan for 30 minutes. Turn onto your favorite cake plate and serve.

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Double Chocolate Gooey Butter Cakes

MP910221012

Oh my, this recipe from Kimberly in The Siesta Fiesta Cookbook is totally not good for you, but it is very GOOD! Our whole family loves it on special occasions, like birthdays.  In fact, I am making some in cupcake-form for our Kylie’s birthday/ slumber party this weekend.  They are sure to be a hit!

8 T. – 1 stick butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-oz.) pkg. chocolate cake mix
1 egg, plus 2 eggs
1 – 8 oz. pkg. cream cheese, softened
3 to 4 T. cocoa powder
1 – 16 oz. box powdered sugar
1 t. vanilla extract
1 c. chopped nuts

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended.

Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula.

Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.

Let cake partially cool on a wire rack before cutting into pieces.
Yield: 20-24 servings.

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