Blueberry Buckle

1/2 c. flour plus 1 1/2 c. separated
1/2 c. light brown sugar
2 T. sugar plus 2/3 c. separated
1/4 t. cinnamon
1/8 t. salt plus 1/2 t. separated
4 T. unsalted butter, cut into 8 pieces plus 10 T. separated
1 1/2 t. baking powder
1/2 t. lemon zest
1 1/2 t. vanilla
2 eggs
1 pt. fresh blueberries (frozen are too moist, do not use frozen)

Blueberry BuckleStreusel topping: In a food processor, combine 1/2 c. flour, 1/2 c. light brown sugar, 2 T. sugar and 1/8 t. salt. Add in 4 T. butter cut into eight pieces one piece at a time. Blend until mixture is crumbly.

In a small bowl, blend together 1 1/2 c. flour and 1 1/2 t. baking powder. In a large bowl or mixer, combine 10 T. butter, 2/3 c. sugar, 1/2 t. salt and 1/2 t. lemon zest until creamy. Add in eggs one at a time. Blend until light and fluffy. Add in vanilla. Slowly blend in flour/ baking powder mixture. With spatula, gently fold in blueberries.

Pour blueberry mixture into a well greased 9 X 9 X 2 inch baking dish. Sprinkle with streusel topping. Bake at 350 degrees for 55 minutes or until deep golden brown.

May serve with vanilla bean ice cream or as a breakfast coffee cake.

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Fudge Brownie Pie

2 eggs
1 c. sugar
1/2 c. butter, melted
1/2 c. flour
1/3 c. Hershey’s cocoa powder
1/4 t. salt
1 t. vanilla
1/2 c. pecans, chopped
1/2 gallon vanilla bean ice cream
hot fudge sauce (bought or homemade)

Fudge Brownie PieBeat eggs in small bowl, blend in sugar and butter. Stir in flour, cocoa and salt. Then add vanilla and nuts. Pour into lightly greased and floured 8 inch pie pan. Bake at 350 degrees for 25-30 minutes. Cool and cut into wedges. Serve, topped with ice cream and hot fudge sauce.

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Carrot Cake Supreme

2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract plus 2 t. for the frosting
2 c. grated carrot
1 – 8 oz. can crushed pineapple, drained
1 – 3 1/2 oz. can flaked coconut
1 c. chopped pecans
2 – 8 oz. bar cream cheese
2 c. butter, softened
32 oz. powdered sugar

Grease and flour 3 nine-inch round cake pans. In mixer, blend together flour, baking soda, salt and cinnamon. Add eggs, one at a time. Add sugar, oil, buttermilk and vanilla. Blend thoroughly. Fold in carrots, pineapple and coconut. Pour 1/3 of mixture into each pan.

Bake at 350 for 30 minutes.

Beat cream cheese and butter until softened, slowly stir in powdered sugar and add vanilla. Frost the top, between layers and on the sides of cake, while still warm (not hot). From The Ultimate Southern Living Cookbook.

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Christmas Cake Custard

4 c. cubed pound cake
1 qt. light cream
7 medium eggs
1 c. sugar
1/4 t. vanilla
1 T butter
pinch of nutmeg
Brandy sauce:
1/2 pound butter
1 pound dark brown sugar
2 lemons (juice and zest)
2 eggs (beaten)
1/2 c. apricot brandy

Beat eggs. Heat cream in microwave ’til warm. Add rest of ingredients, except pound cake.

In 12X8X2″ pan spread the cakes cubes evenly on bottom. Pour liquid over the top and press down to soak up the liquid. Bake for 50 minutes in a water bath (put this pan in a larger pan with water in it) in 350 degree oven.

Remove and cover with brandy sauce…topped with whipped cream.

Brandy sauce:
Place 1/2 pound butter, 1 pound dark brown sugar, 2 lemons (juice and zest) and 2 eggs (beaten) in heavy sauce pan and cook on med-hi heat for 5 minutes. Remove from heat and cool. Then add 1/2 cup Apricot brandy.

From Chris’ Mom. Good on any holiday cake! Chris brother even likes it on bread.  A wonderful recipe for Christmas gatherings!

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Texas Gold Bars

1 Box Duncan Hines Butter Golden Cake Mix
4 eggs, beaten (used separately in two parts)
1 stick butter, softened
8 oz. pkg. cream cheese
1 1 lb. box powdered sugar
1 t. vanilla

Mix together cake Mix (just the mix, not the additional things in the recipe to make the cake) and 2 eggs. Pat into greased and floured 13 X 11″ baking dish.

Mix butter, cream cheese, powdered sugar, vanilla and 2 eggs and pour over batter.
Bake at 325 degrees for one hour. Cut into squares and share! Can freeze.

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2 c. sugar plus 2 t. sugar separated
1 1/2 c. water
juice of 1/2 lemon
2 T. honey
1 c. ground walnuts
4 t. cinnamon sugar (1 t. cinnamon plus 3 t. sugar)
1 – 16 oz. pkg. phyllo dough
1 c. unsalted butter, melted

Combine 2 c. sugar, 1 1/2 c. water, juice of 1/2 lemon and 2 T. honey in a medium saucepan on medium high heat. Boil for 10 minutes. Pour into glass measuring container and refrigerate.

Mix 1 c. ground walnuts, 2 t. cinnamon sugar and 2 t. sugar in a small bowl.

Reserve 6 sheets phyllo dough. In a 9X13 inch pyrex dish, layer 6 sheets of phyllo dough, brushing each sheet with butter. Sprinkle with walnut mixture. Layer next 6 sheets of phyllo dough, also brushing with butter. Alternate layers with walnut mixture. Top with remaining 6 layers. Cut into wedges, just 3/4 of the way through. Bake at 350 degrees for 30 minutes. Pour cold syrup over top. Chill overnight before serving.

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Kaleidoscope Cookies

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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Chocolate Trifle

1 box chocolate fudge brownie mix (no icing)
1 box chocolate fudge pudding
1 container Cool Whip
1 bag Heath bars, crushed

Make brownies according to package.
Cool and cut into squares.
Make pudding according to package right before putting it together.
Thaw Cool Whip, if frozen.
Open bag of Heath bars.

Layer in a Trifle Dish:
Half of brownies
Half of pudding
Half of Whipped topping
Half of Heath bars
Then again layer the same.
Keep in refrigerator for 8 hours.

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Quick Pumpkin Crunch

3 eggs
1 30 oz. can Libby’s pumpkin pie filling
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2/3 c. evaporated milk
1 3/4 cups yellow cake mix
3/4 c. butter, melted
3/4 c. pecans
1 c. flaked coconut

Beat eggs in a large mixer, add pumpkin pie filling, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13×9″ baking dish. Sprinkle with cake mix. Drizzle with butter.

Sprinkle pecans and coconut on top and bake in pre-heated 325 degree oven for 1 hour.

From my dear friend, Melissa R.

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