| CHAPTER 10 |
Desserts
|
Dad is great! He gives us chocolate cake!
Bill Cosby, comedian
You can tell a lot about someone if you know his or her favorite foods and favorite music. I've also never understood it when people tell me that food and music don't mean anything to them.
For me, this world makes a bit of sense because of its beautiful food, poetry, art, and music, which I believe God created for us to not only enjoy, but also as a way for us to find him in our midst. I tell people all the time that God is definitely a chef.
I have tried to share my passion for good food and music with my sons, wanting to share with them their first experience of a perfect steak or their first live concert.
I think music must be what feelings sound like. One song can take you back to your first kiss, and another can get you dancing in the kitchen while you and your kids cook dinner. Certain songs make me cry every single time I hear them, and others remind me that I am never alone in this crazy, mixed-up world.
The power good food and music have to move us is often overlooked because of their familiarity in our busy lives. We eat, but don't taste. We hear, but have forgotten how to listen.
Life is short, and yes, it can be overwhelmingly difficult at times. Sometimes the only sound I hear is a deafening silence. But still, there is much to enjoy along the way—you just have to grab it whenever and however you can. Bite into dark chocolate, and let it melt on your tongue. Close your eyes and listen to the sounds of Sara Groves. Yes, you can survive without knowing these simple pleasures, but why? Wouldn't it be much more fun to eat, sing, and dance all the way home?
God in our waking, God in our speaking;
God in our cooking, God in our eating;
God in our playing, God in our digesting;
God in our working, God in our resting.
Apple Crumb Pie with Cinnamon Cream Sauce
For the pie:
| 1 (9 in.) | unbaked pie crust, chilled |
| 1 cup | all-purpose flour, sifted |
| ½ cup | brown sugar, firmly packed |
| ⅛ tsp. | salt |
| ½ cup | unsalted butter, softened |
| 6 cups | tart apples, peeled and sliced |
| ½ cup | granulated sugar |
| 1 tsp. | cinnamon |
For the sauce:
| 1½ cups | sugar |
| ⅔ cup | light corn syrup |
| ⅓ | cup water |
| 1½ tsp. | cinnamon |
| ⅔ cup | evaporated milk |
Preheat oven to 375°F. Combine flour, brown sugar, salt, and butter. Blend with a fork until crumbly. Set aside. Combine apples, granulated sugar, and cinnamon; mix gently with apple slices to coat. Pack apple mixture into chilled pie crust. Sprinkle crumb topping over apples. Bake until apples are tender, about 50 minutes. While baking, prepare sauce. Bring sugar, light corn syrup, water, and cinnamon to a boil over medium heat. Boil 4 minutes. Cool for 10 minutes. Stir in evaporated milk. Serve pie warm with vanilla ice cream and cinnamon cream sauce. Serves 8.
Kelly Harrah, Fayetteville, Georgia
Kelly received a similar recipe for lemonade pie from a friend but decided she would change it a little and freeze it since her family loves ice cream. It turned out perfectly!
“I love to cook,” Kelly said. “I did a few things very young to help my mother. When I was about twelve, my job was to make the spaghetti sauce when my mom and dad were at work, and when I moved out on my own at eighteen, I just loved to experiment with cooking.”
| 12 oz. | whipped topping, thawed |
| 8 oz. | frozen lemonade concentrate (regular or pink), thawed |
| 1 (14 oz.) can | sweetened condensed milk |
| 1 | purchased graham cracker crust |
Stir together whipped topping, lemonade concentrate, and condensed milk. Pour in crust and freeze until firm, at least 4 hours.
| 1 (9 in.) | pie crust, unbaked |
| ¼ cup | unsalted butter, softened |
| 1 cup | sugar |
| 4 lg. | eggs |
| ¾ cup | light corn syrup |
| 2 tsp. | vanilla extract |
| 1½ cups | pecan halves |
Preheat oven to 400°F. Cream butter and sugar together using an electric mixer. Beat in eggs. Stir in corn syrup and vanilla. Add pecans and mix thoroughly. Pour filling into prepared pie crust. Bake 5 minutes at 400°F, then reduce heat to 325°F and continue baking until done, about 45 minutes.
| 1¼ cups | graham cracker crumbs (9 whole crackers) |
| 2 Tbs. | sugar |
| pinch | salt |
| 5 Tbs. | unsalted butter, melted |
| 1 (14 oz.) can | sweetened condensed milk |
| 4 lg. | egg yolks |
| ½ cup + 2 Tbs. | fresh lime or lemon juice |
| ¾ cup | whipping cream |
| 1 Tbs. | powdered sugar |
Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, salt, and butter until combined well, then press mixture evenly into bottom and up sides of a 9-inch glass pie plate. Bake crust in middle of oven for 10 minutes and cool on a rack. Whisk together condensed milk and egg yolks until combined well. Add lemon or lime juice and whisk until combined. Pour filling into crust and bake in middle of oven for 15 minutes. Cool pie completely on rack, then chill, covered, at least 8 hours. Just before serving, beat cream and powdered sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with whipped cream.
| 1 (9 in.) | pie crust, unbaked |
| 1½ | cups sugar |
| 3 Tbs. | baking cocoa |
| 2 | eggs |
| ¼ cup | unsalted butter, melted |
| 1 (5 oz.) can | evaporated milk |
| 1 tsp. | vanilla extract |
Preheat oven to 350°F. Sift sugar and cocoa together. Add eggs and butter. Mix well. Mix in evaporated milk and vanilla. Pour into prepared pie shell and bake for 30 minutes.
| 1 (9 in.) | pie crust, unbaked |
| 2 | eggs |
| ½ cup | all-purpose flour |
| 1 cup | sugar |
| ½ cup | unsalted butter, melted and cooled |
| 1 cup | pecans, optional |
| 1 cup | chocolate chips |
| 1 tsp. | vanilla extract |
Preheat oven to 350°F. Beat eggs, then add flour and sugar to mix well. Add melted butter and mix again. Fold in nuts, if using, chocolate chips, and vanilla. Pour into unbaked pie crust. Bake for 30 minutes. Serve warm with whipped cream.
| 1 (9 in.) | pie crust, unbaked |
| ½ cup | buttermilk |
| 1½ cups | sugar |
| ¼ cup | unsalted butter, melted |
| 3 | eggs, beaten lightly |
| 1 tsp. | vanilla extract |
| ¼ tsp. | cinnamon |
Preheat oven to 350°F. Blend buttermilk, sugar, and butter. Add eggs and mix well. Blend in vanilla and cinnamon. Pour into unbaked pie crust. Bake 45 minutes, until golden brown.
Pumpkin Pie with Walnut Streusel Topping
| 1 (9 in.) | pie crust, unbaked |
| 1 cup | light brown sugar, packed |
| 2 lg. | eggs, room temperature |
| ½ tsp. | salt |
| ½ tsp. | cinnamon |
| ½ tsp. | ground ginger |
| ¼ tsp. | ground cloves |
| 1 cup | canned pumpkin purée |
| 1 cup | heavy whipping cream |
For the topping:
| ½ cup | walnut pieces |
| ½ cup | brown sugar, packed |
| ½ tsp. | cinnamon |
| ⅛ tsp. | salt |
Preheat oven to 350°F. Press pie crust into a 9-inch pie plate. Crimp edges as desired. Bake crust for 15 minutes, using a liner of waxed paper and pie weights, dry beans, or rice in bottom of pie crust to help set crust. Remove waxed paper and weights, and poke a few holes with a fork in the bottom of crust. Continue to bake 10 more minutes. Cool on wire rack.
For filling, whisk together brown sugar, eggs, salt, cinnamon, ginger, and cloves. Add pumpkin and cream. Whisk until well blended. Pour into crust and bake 30 minutes, until filling is set. Cover edges of crust with foil if necessary to prevent overbrowning.
Meanwhile, to make topping, combine walnuts, brown sugar, cinnamon, and salt in food processor or blender. Blend to crumbs. After pie has baked 30 minutes, reduce oven temperature to 325°F. Sprinkle with topping and continue to bake 15 more minutes until completely set. Transfer to wire rack to cool completely. If not serving the same day, refrigerate. Return to room temperature before serving.
| 1¼ cups | sugar, divided |
| 1 cup | self-rising flour |
| 1 cup | milk |
| ½ cup | unsalted butter, melted |
| 2 cups | fruit (blackberries, blueberries, sliced peaches), rinsed and patted dry |
Preheat oven to 350°F. Spray a shallow square casserole dish or pie plate with nonstick cooking spray. Pour 1 cup sugar and flour into a mixing bowl. Add milk and whisk well. Pour in melted butter and whisk well. Pour batter into prepared baking dish. Sprinkle fruit over batter, distributing evenly. Sprinkle remaining ¼ cup sugar over the top. Bake for 1 hour, until golden and bubbly. Serve warm with vanilla ice cream, if desired.
| 6 cups | mixed berries (thawed if frozen) |
| ¾ cup | light brown sugar, divided |
| ¼ cup | minute tapioca |
| juice of ½ | lemon |
| 1 tsp.1 | ground cinnamon |
| 6 Tbs. | unsalted butter, cut into pieces |
| ½ cup | rice flour |
| ½ cup | sliced almonds |
Preheat oven to 375°F. Spray an 8- or 9-inch square baking pan with nonstick cooking spray. Place berries in a large bowl. Add ½ cup brown sugar, tapioca, lemon juice, and cinnamon. Stir well. Let stand while you prepare the topping. Place butter, remaining ¼ cup brown sugar, and rice flour in a food processor. Pulse until coarse crumbs form. Add almonds. Pulse again until combined, leaving some larger pieces of almonds. Transfer berry mixture to prepared pan. Sprinkle topping over berries. Bake 20–30 minutes or until topping is browned and filling is bubbly. Serves 8–9.
| 1 (9 in.) | pie crust, unbaked |
| 3–4 | apples, roughly chopped |
| 6 Tbs. | sugar |
| 1 Tbs. | cornstarch |
| 1 tsp. | cinnamon |
| ½ tsp. | nutmeg |
| ¼ cup + 2 Tbs. | unsalted butter |
| sugar for sprinkling, preferably Turbinado or large crystal variety |
Heat oven to 400° F. Place pie crust in an 8- or 9-inch cast-iron skillet, allowing dough to hang over the edges. In a bowl, combine apples, sugar, cornstarch, and spices. Mix until apples are thoroughly coated. Fill pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in toward the center. Cut ¼ cup of butter into cubes. Dot apples with butter pats. Melt remaining 2 tablespoons butter and brush onto the crust. Sprinkle additional sugar over apples and crust as desired. Bake for 30–40 minutes, or until crust is brown and sugar has melted. Serve warm.
MOPS Favorite: Chocolate Peanut Butter Bars
| 1 pkg. (⅓ box) | graham crackers, crushed fine |
| 1 cup | unsalted butter, melted |
| 1 cup | peanut butter, smooth or crunchy |
| 2⅔ cups | powdered sugar |
| 1 cup | chocolate chips |
Mix crushed graham crackers, butter, peanut butter, and powdered sugar together. Spread evenly into a 9 × 13 pan. Melt chocolate chips and spread over top. Using a knife, score chocolate layer into 36 equal bars and refrigerate 2–3 hours. Run a sharp knife under hot water; dry. Following score marks, cuts bars into squares. Serves 36.
All-American Chocolate Chip Cookies
| 2 cups | all-purpose flour |
| ½ tsp. | baking soda |
| ½ tsp. | salt |
| ¾ cup | unsalted butter, softened |
| 1 cup | brown sugar, packed |
| ½ cup | white sugar |
| 1 tsp. | vanilla extract |
| 1 | egg |
| 1 | egg yolk |
| 2 cups | semisweet chocolate chips |
Preheat oven to 325°F. Grease cookie sheets or line with parchment paper.
Sift together flour, baking soda, and salt; set aside. In a medium bowl, cream together butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto prepared cookie sheets. Cookies should be about 3 inches apart. Bake 15–17 minutes for larger cookies and 10–12 minutes for smaller ones, until edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
| 4 (1 oz.) sq. | unsweetened baking chocolate |
| ¾ cup | unsalted butter |
| 2 cups | sugar |
| 3 | eggs |
| 1 tsp. | vanilla extract |
| 1 cup | all-purpose flour |
| 1 cup | chocolate chips |
Preheat oven to 350°F. Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and chocolate chips. Spread in greased 9 × 13 pan. Bake for 35 minutes (do not overbake). Cool in pan before cutting.
MOPS Mom: Grandma Helen's Praline Wafers
Leitha Harris, Frankfort, Kentucky
The name of this recipe tells you where Leitha Harris first learned to make it. “The recipe came from my grandmother, Helen, and I love these,” Leitha said. “Everywhere I have taken these, such as the MOPS cookie exchange, they have been a huge hit. I even won a cookie cook-off in my work building with them.”
| 10–12 | whole graham crackers |
| 1 cup | light brown sugar |
| 1 cup | unsalted butter |
| ¼ cup | pecan pieces |
Preheat oven to 325°F. Line a rimmed 11 × 15 cookie sheet with foil, and cover in a single layer of graham crackers. In a saucepan over medium heat, combine sugar and butter, stirring to combine. Bring to a boil and cook for 3 minutes, until caramelized. Remove from heat and stir in pecan pieces. Pour mixture over graham crackers and bake for 7 minutes. Let cool, and break into squares. Store in an airtight container. Best eaten within 1–2 days.
MOPS Mom: So Simple, So Good Peanut Butter Cookies
Mandie Franklin, Fort Stewart, Georgia
At first glance, Mandie Franklin's cookies seem to be missing an ingredient or two. Most cookies contain flour, but these turn out perfect and delicious. Great for a quick, chewy, gluten free treat after school!
| 1 cup | creamy peanut butter |
| 1 cup | sugar |
| 1 lg. | egg |
Preheat oven to 350°F. Stir well to combine ingredients and drop by teaspoonfuls at least 2 inches apart on cookie sheet. They do spread a bit, so make sure you leave room for nice-looking cookies. Use a fork to make a crisscross on the top before baking. Bake for 8 minutes. Let cool.
| ½ cup | heavy whipping cream |
| 1 (11.5 oz.) pkg. | milk chocolate chips (or 1¾ cups) |
| 4 cups | miniature marshmallows |
| ½ (12.5 oz.) pkg. | graham crackers, broken into bite-size pieces |
Line a 9 × 9 baking pan with foil. In a saucepan, heat cream over medium heat just until bubbles appear around edge of pan, 1–2 minutes. Remove from heat and mix in milk chocolate chips, stirring until smooth. Allow to cool, stirring occasionally, until cool to the touch. This should take only about 5 minutes. Add marshmallows to the chocolate mixture and stir gently to coat. Then gently stir in graham cracker pieces until combined. Pour the mixture into foil-lined pan, and press gently. Be sure to scrape out every last drop!
Refrigerate for 2 hours or until firm. Remove from pan using the foil and cut into bars with a knife that has been sprayed with nonstick cooking spray. Makes 9–12 bars.
| 1 cup | unsalted butter, softened |
| ½ cup | sugar |
| 1 lg. | egg |
| 1 tsp. | vanilla extract |
| 2½ cups | all-purpose flour |
| ½ tsp. | salt |
| 1 cup1 | regular oats |
| ⅓ cup | hard peppermint candy, crushed powdered sugar, for dusting |
For the icing:
| 4 cups | sifted powdered sugar |
| dash | salt |
| ¼–½ cup | half-and-half |
| 1 tsp. | peppermint extract red food coloring |
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt; add to butter mixture. Stir in oats and candy. Cover and chill 1 hour.
Preheat oven to 350°F. Line a baking sheet with foil and spray with nonstick cooking spray. Divide dough in half. Roll each portion to ⅛-inch thick on surface dusted with powdered sugar. Cut with 2-inch cookie cutter; place on prepared baking sheet. Bake for 8 minutes; remove to wire racks to cool.
For the icing: combine powdered sugar and salt. Add half-and-half until icing reaches desired consistency. Add peppermint extract. Remove ¼ cup icing and stir in 1–2 drops of food coloring for pink color.
Spread cookies with white icing. Before icing sets, drizzle lines of pink icing across the top of each cookie.
| 1 cup | unsalted butter, softened |
| ½ cup | powdered sugar, sifted |
| 2 cups | all-purpose flour, sifted |
| ½ Tbs. | cold water |
| ¾ tsp. | vanilla extract |
| 1 cup | pecans, chopped powdered sugar, for dusting |
Preheat oven to 325°F. Cream butter and powdered sugar with an electric mixer. Gradually add flour and water. Mix well. Stir in vanilla and pecans. Roll into small balls. Place on ungreased cookie sheets. Bake for 20 minutes, until lightly browned. Roll in additional powdered sugar while still warm. Makes 8 dozen. Freezes well.
| 3 | eggs |
| ½ cup | unsalted butter, melted |
| 1 pkg. | yellow cake mix |
| 8 oz. | cream cheese, softened |
| 4 cups (16 oz.) | powdered sugar |
Preheat oven to 350°F. Spray a 9 × 13 baking pan with nonstick cooking spray. Combine 1 egg, melted butter, and cake mix. Pat into bottom of baking pan. Using an electric mixer, beat 2 remaining eggs with cream cheese and powdered sugar. Pour cream cheese mixture into pan. Bake 35–45 minutes. Cool in pan. Cut into squares. Store in refrigerator.
This is my mother's recipe, and it is one of my favorite memories from my childhood. I love this cake. I crave it and find excuses to make it whenever I can!
| 1 pkg. | white cake mix |
| 3 Tbs. | sifted cake flour |
| 1 (3 oz.) pkg. | strawberry gelatin |
| 5 oz. | frozen sweetened strawberries, thawed |
| 4 | eggs, room temperature |
| 1 cup | vegetable oil |
For the icing:
| 5 oz. | frozen strawberries, thawed |
| 4 cups (16 oz.) | powdered sugar, sifted |
| ½ cup | unsalted butter, softened |
Preheat oven to 350°F. Combine cake mix, cake flour, and gelatin in a large mixing bowl. Mix 1 tablespoon of juice from thawed berries with enough water to make ½ cup. Add to cake mix along with eggs and oil. Mix on low speed until thoroughly combined. Add strawberries and remaining juice. Blend evenly. Grease sides and bottom of 2 9-inch cake pans. Line bottoms with wax paper. Sprinkle with flour. Divide cake batter evenly between both pans. Bake at 350 degrees for 25–30 minutes, until set and golden brown. Cool on cake rack.
For icing: drain berries, reserving juice. Pour powdered sugar into mixing bowl and add softened butter, berries, and half the reserved juice. Blend on low speed of an electric mixer. Add remaining juice teaspoon by teaspoon until right spreading consistency. Frost cake and store, covered, in refrigerator until serving.
| 1 pkg. | white cake mix |
| 1 (15 oz.) can | cream of coconut |
| 1 (14 oz.) can | sweetened condensed milk |
| 8 oz. | whipped topping (or 2 cups sweetened whipped cream) |
| 1 (12 oz.) pkg. | flaked coconut |
Bake white cake according to box instructions for a 9 × 13 cake. Punch lots of holes in cake with ice pick or skewer. Gently pour cream of coconut and then condensed milk evenly over warm cake. Top with whipped topping or sweetened whipped cream and sprinkle coconut over. Store in refrigerator.
| 3 cups | all-purpose flour |
| ¼ tsp. | baking soda |
| 1 cup | unsalted butter, softened |
| 3 cups | sugar |
| 6 | eggs |
| 1 cup | sour cream |
| 1 tsp. | vanilla extract |
| 1 tsp. | almond extract |
| 1 tsp. | lemon extract |
Preheat oven to 350°F. Grease and flour a tube pan. Sift flour with baking soda and set aside. Cream butter and sugar together in the bowl of an electric mixer. Add eggs, one at a time, scraping down sides of bowl as needed. Add flour gradually, mixing gently to incorporate. Add sour cream and extracts. Mix well. Spoon into prepared tube pan. Bake for 1½ hours. Cool on a wire rack for 5 minutes before turning out of pan to cool completely.
MOPS Mom: Ro's Strawberry Shortcake
Jennifer Griffin, Marietta, Georgia
Ro is Jennifer Griffin's maternal grandmother. Jennifer said that her grandmother got the recipe from her husband's co-worker many years ago. “It turned into a family classic and became Ro's Strawberry Shortcake,” Jennifer said. “Then after she passed away from breast cancer, my paternal grandmother used to make it at our huge family gatherings.”
Jennifer's husband is on active duty in the United States Navy. “Being military, I can't help but make my shortcake look like an American flag!” she added.
| 1 pkg. | white cake mix |
| 1 lg. box | strawberry gelatin |
| 2 cups | boiling water |
| 2 (10 oz.) boxes | frozen strawberries, thawed |
| 1 (3.4 oz.) box | instant vanilla pudding |
| 8 oz. | whipped topping, thawed fresh strawberries and blueberries, for garnish |
Make cake according to package directions for a 9 × 13 pan. While cake is baking, mix gelatin, boiling water, and strawberries together. While cake is still hot, poke holes into it with the rounded end of a wooden spoon, and pour gelatin mixture over cake. Cover and refrigerate overnight. The next day, mix instant vanilla pudding into whipped topping. Frost top of cake with pudding mixture. Top with fresh strawberries and/or blueberries.
MOPS Favorite: Slow Cooker Chocolate Lava Cake
| 1 pkg. | devil's food cake mix |
| 3 | eggs |
| ⅓ cup | vegetable oil |
| 1⅔ cups | water |
| 1 (3.4 oz.) pkg. | instant chocolate pudding mix |
| 2 cups | cold milk |
| 2 cups | semisweet chocolate chips |
Prepare cake batter according to package directions using eggs, oil, and water. Pour into slow cooker. Prepare chocolate pudding mix using milk as indicated in package directions. Pour over cake mix in slow cooker. Sprinkle evenly with chocolate chips. Cover and cook on high for 2½–3 hours until cake is moist but does not jiggle. Serve with ice cream or whipped cream. Serves 10–12.
For the crust:
| 1 pkg. | (⅓ box) graham crackers |
| 1 tsp. | cinnamon |
| ⅓ cup | sugar |
| ⅓ cup | unsalted butter, melted |
For the filling:
| 3 (8 oz.) pkgs. | cream cheese, softened |
| 1 cup | sugar |
| 5 lg. | eggs |
| 2 tsp. | vanilla extract |
For the topping:
| 1 pint | sour cream |
| ¼ cup | sugar |
| 1 tsp. | vanilla extract fresh raspberries or strawberries, to garnish |
Preheat oven to 375°F. For the crust: spray a regular-size springform pan with nonstick cooking spray. In a food processor, combine graham crackers, cinnamon, and sugar and pulse several times to make a fine crumb. Add melted butter and pulse again to combine. Spread mixture evenly along bottom and up the sides of pan, pressing down to compact.
For the filling: with an electric mixer, beat together cream cheese, sugar, and eggs. Add vanilla and combine well. Pour into crust. Bake for 45–60 minutes, until center is almost set.
For the topping: after cheesecake has completely cooled, beat together sour cream, sugar, and vanilla and spoon on top of cooled cake. Bake at 275°F for 15 minutes. Let cool and then chill at least 6 hours before serving. To serve, remove sides of springform pan, slice, and garnish with fresh fruit.
| 1 pkg. | yellow cake mix |
| 1 (3 oz.) pkg. | lemon gelatin |
| 4 | eggs |
| ¾ cup | canola or vegetable oil |
| ¾ cup | water |
For the glaze:
| 4 cups (16 oz.) | sifted powdered sugar |
| ¾ cup | fresh lemon juice |
Preheat oven to 350°F. Spray Bundt pan with nonstick cooking spray. Mix all cake ingredients together with electric mixer on medium-high for 3 minutes. Pour into prepared pan and bake 40–50 minutes, until golden brown and toothpick inserted in center comes out clean. Let cool 10 minutes in pan. Turn out and poke holes in cake immediately with an ice pick or wooden skewer. Combine glaze ingredients. Spoon glaze over cake. Serve warm or at room temperature.
Pumpkin Spice Cake with Cream Cheese Icing
| 1 pkg. | spice cake mix |
| 3 | eggs |
| 1 cup | canned pumpkin purée |
| ½ cup | water |
| ½ cup | vegetable oil |
| 1 (3 oz.) pkg. | instant vanilla pudding |
| 1 tsp. | cinnamon |
For the icing:
| 6 oz. | cream cheese, softened |
| ½ cup | unsalted butter, softened |
| 2 tsp. | vanilla extract |
| ¼ tsp. | salt |
| 5–6 cups | powdered sugar |
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan. In a large mixing bowl, combine all cake ingredients. Beat on medium speed with electric mixer for 6 minutes. Pour into prepared pan, and bake for 45–55 minutes, until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then turn out onto wire rack to cool completely. For icing, beat together cream cheese, butter, vanilla, and salt. Gradually add powdered sugar until icing reaches desired consistency. Ice cake as desired. Store covered in refrigerator.
Apple Cake with Caramel Drizzle
| 4 cups | apples, peeled and chopped |
| 2 cups | sugar |
| ½ cup | vegetable oil |
| 2 | eggs |
| 2 tsp. | vanilla extract |
| 2 cups | all-purpose flour |
| 2 tsp. | baking soda |
| 1 tsp. | salt |
| 2 tsp. | cinnamon |
| 1 cup | walnuts, chopped, optional |
Preheat oven to 350°F. In a large bowl, mix together apples, sugar, oil, eggs, and vanilla. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to apple mixture and mix well. Stir in walnuts, if using. Pour into an ungreased 9 × 13 pan and bake for 60 minutes until toothpick inserted in center comes out clean.
Cake can be served plain, sprinkled with powdered sugar, or with caramel icing.
Caramel icing:
| ½ cup | unsalted butter |
| 1 cup | light brown sugar |
| ¼ cup | evaporated milk |
| 1 tsp. | vanilla extract |
| ¾–1 cup | powdered sugar |
Mix butter, brown sugar, and evaporated milk in a saucepan and bring to a boul. Boil 1 minute, stirring constantly. Remove from heat. Whisk in vanilla and powdered sugar until you have a thick but pourable icing. Poke holes in top of cake and drizzle icing over.
| 2 cups | all-purpose flour |
| 2 cups | sugar |
| 1 cup | unsalted butter |
| 2 Tbs. | baking cocoa |
| 1 cup | water |
| ½ cup | buttermilk |
| 2 | eggs, beaten |
| 1 tsp. | baking soda |
| 1 tsp. | cinnamon |
| 1 tsp. | vanilla extract |
For the icing:
| ½ cup | unsalted butter |
| 4 Tbs. | baking cocoa |
| 6 Tbs. | buttermilk |
| 1 (16 oz.) box | powdered sugar, sifted |
| 1 tsp. | vanilla extract |
Preheat oven to 400°F. In large bowl, stir together flour and sugar; set aside. Combine butter, cocoa, and water in medium saucepan and bring to a boil. Pour over flour mixture and mix well. Add buttermilk, eggs, soda, cinnamon, and vanilla and mix well. Pour into an ungreased sheet cake pan or 9 × 13 pan and bake for 20–25 minutes until toothpick inserted in center comes out clean.
For icing, melt butter in a medium saucepan. Add cocoa and buttermilk and bring to a full boil. Remove from heat; stir in powdered sugar and mix well. Add vanilla. Pour icing over cake when still very warm. Let cool.
| 4 (2.23 oz.) | Milky Way candy bars, sliced and divided |
| 1 cup + 2 Tbs. | water, divided |
| 1 pkg. | yellow cake mix with pudding |
| ⅓ cup | unsalted butter, melted and cooled |
| 3 | eggs, room temperature |
| 2 Tbs. | all-purpose flour |
| 2 Tbs. | unsalted butter |
Stir the slices from 2 candy bars with 2 tablespoons of water in a medium saucepan over medium heat until smooth, and remove from heat. Meanwhile generously butter and flour a 12-cup Bundt pan. Using an electric mixer, combine cake mix with melted butter, eggs, and remaining 1 cup water. Scoop out about ⅔ cup of the cake batter and combine with flour and melted candy bars. Pour remaining cake batter into prepared Bundt pan, then spoon candy bar mixture in a ring in the center of the batter, avoiding sides of pan. Swirl batter with a knife.
Bake at 350°F for 40 minutes and let cool in the pan on a rack for 25 minutes. Invert and unmold the cake. To make glaze, melt the slices from 2 remaining candy bars with butter and pour over cake. Serve warm or at room temperature.
Red Velvet Cupcakes with White Chocolate Icing
| 1 pkg. | German chocolate cake mix |
| 1 (3.4 oz.) pkg. | instant vanilla pudding |
| 1 cup | sour cream |
| ½ cup | water |
| ½ cup | vegetable oil |
| 1 (1 oz.) bottle | red food coloring |
| 3 | eggs |
| 1 cup | semisweet chocolate chips |
For the icing:
| 12 oz. | white baking chocolate or vanilla almond bark |
| 8 oz. | cream cheese, softened |
| ½ cup | unsalted butter, softened |
| 1 tsp. | vanilla extract |
| 4 cups | powdered sugar |
Preheat oven to 350°F. Line muffin tins with foil liners. Blend cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large bowl at low speed until moistened, about 30 seconds. Continue to beat at medium speed for 2 minutes, then fold in chocolate chips. Spoon batter into prepared tins and bake for 19–22 minutes. After cupcakes are done, cool on a wire rack for 5 minutes. Carefully remove cupcakes from tins and cool for an additional 15 minutes before frosting.
For the icing, melt white chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool. Combine cream cheese with butter in a large mixing bowl and blend at low speed. Gradually add melted white chocolate, vanilla, and powdered sugar until all ingredients are combined. Beat at medium speed until frosting is fluffy.
Makes 24 regular-size cupcakes or approximately 72 miniature cupcakes.
| 1½ cups | self-rising flour |
| 1¼ cups | all-purpose flour |
| 1 cup | unsalted butter, softened |
| 2 cups | sugar |
| 4 lg. | eggs, room temperature |
| 1 cup | milk |
| 1 tsp. | vanilla extract |
For the icing:
| 1 cup | unsalted butter, softened |
| 6–8 cups | powdered sugar |
| ½ cup | milk |
| 2 tsp. | vanilla extract |
Preheat oven to 350°F. Line 2 regular 12-count muffin tins with cupcake papers. In a small bowl, combine the flours and set aside. In a large bowl, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with milk and vanilla. After each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended. Carefully spoon batter into cupcake liners, filling them about ¾ full. Bake for 20–25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool cupcakes in tins for 15 minutes. Remove from tins and cool completely on a wire rack before icing.
For the icing, place butter in a large mixing bowl. Add 4 cups of powdered sugar and then milk and vanilla. Beat at medium speed until smooth and creamy, about 3–5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing reaches a good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Icing can be stored in an airtight container for up to 3 days. (Use and store the icing at room temperature because icing will set if chilled.) Makes 24 regular cupcakes.
Easiest Homemade Vanilla Ice Cream
| 1 (14 oz.) can | sweetened condensed milk |
| 2 tsp. | vanilla extract |
| 2 cups | heavy cream, chilled |
In a medium bowl, combine condensed milk and vanilla. Set aside. Beat cream on high until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold whipped cream into condensed milk mixture. Scoop into a loaf pan, cover, and freeze until firm, at least 6 hours. Serve with an ice cream scoop. Makes 1½ quarts.
| 1¼ cups | sugar |
| 1 cup | milk |
| pinch | salt |
| 1 cup | whipping cream |
| ⅓ cup | lemon juice |
| 1 tsp. | lemon peel, grated |
Mix together sugar, milk, salt, and whipping cream; add lemon juice and lemon peel. Mix with electric mixer; freeze in a tightly covered container until firm, about four hours. Thaw slightly; whip with electric mixer; refreeze until firm, at least 4 hours.
Mexican Cinnamon Crisp Sundaes
| 3 Tbs. | unsalted butter |
| 2 Tbs. | sugar |
| 4 (8 in.) | flour tortillas, cut into ½-inch strips |
| ½ tsp. | cinnamon |
| 1 pint | vanilla ice cream |
| ½ cup | hot fudge sauce (see recipe on p. 252) |
Melt butter and sugar in a large skillet over medium heat. Add tortilla strips and cook until crisp, turning several times, about 5 minutes. Transfer to paper towel. Sprinkle with cinnamon. When ready to serve, scoop ice cream into individual bowls and top with warmed hot fudge sauce and cinnamon tortilla crisps. Serves 4.
| 1 | purchased chocolate cookie crust |
| 1½ qts. | peppermint ice cream, softened |
| 12 | Oreo cookies, broken into bite-size pieces |
| ½ cup | miniature chocolate chips |
| 2 cups | whipped topping, thawed peppermint pieces and chocolate chips, to garnish |
| ½ cup | hot fudge sauce (see recipe on p. 252) |
| ½ tsp. | peppermint extract |
Soften ice cream until “workable.” Add Oreos and chocolate chips. Mix well. Spread evenly into crust. Top with whipped topping and sprinkle with peppermint pieces and additional chocolate chips as desired. Cover loosely with foil and return to freezer at least 2 hours before serving. To slice, use sharp knife that has been dipped in warm water. Warm hot fudge sauce and stir in peppermint extract. Drizzle each slice with warmed sauce and serve.
MOPS Favorite: Butterscotch Ice Cream Delight
| ½ cup | light brown sugar |
| 1 cup | unsalted butter, melted |
| ½ cup | plain oatmeal |
| 1 cup | pecans, chopped |
| 2 cups | all-purpose flour |
| 2 (12 oz.) | jars purchased caramel sauce |
| ½ gal. | French vanilla ice cream, softened |
Preheat oven to 400°F. Mix together first five ingredients. Spread on cookie sheet. Bake 15 minutes. Crumble while hot. Spread half the crumbs into the bottom of a glass 9 × 13 pan. Set 1 caramel syrup jar in warm water to soften. Drizzle over crumbs. Spread softened ice cream over mixture. Set second jar of caramel syrup in warm water to soften. Spread over all. Top with remaining crumbs. Freeze 2 hours or until firm, and slice as needed. Serves 20.
| 1½ cups | chocolate cookie crumbs |
| ⅓ cup | unsalted butter, melted |
| 9 oz. | chocolate toffee candy bars, crushed |
| ½ gal. | vanilla ice cream, softened hot fudge sauce, to garnish (see recipe on p. 252) |
Mix together chocolate cookie crumbs and melted butter. Press into the bottom of a 9 × 13 pan. Freeze 15 minutes. Meanwhile, mix crushed candy bars with softened ice cream. Scoop into crust, spreading evenly with the back of a spoon. Return to freezer to harden, at least 2 hours. To serve, cut into squares and drizzle with warmed hot fudge sauce. Serves 8–12.
| 1½ cups | powdered sugar |
| 1 cup | creamy peanut butter |
| 8 oz. | cream cheese, softened |
| ½ tsp. | vanilla extract |
| 8 oz. | whipped topping, thawed, or sweetened whipped cream |
| 1 (6 oz.) | chocolate cookie or graham cracker crust hot fudge sauce, to garnish (see recipe on p. 252) |
Blend powdered sugar, peanut butter, cream cheese, and vanilla until smooth, occasionally scraping down sides of bowl. Transfer mixture to large bowl. Fold whipped topping into peanut butter mixture half at a time. Spoon filling into crust and smooth top. Freeze until filling is firm, at least 3 hours. Can be prepared up to 1 week ahead. Cover and keep frozen. Let stand at room temperature 20 minutes and drizzle with hot fudge sauce before serving.
| 1 | chocolate cookie crust |
| 1 gal. | coffee ice cream, softened |
| 1½ cups | hot fudge sauce (see recipe on p. 252) whipped cream and slivered almonds, to garnish |
Scoop softened ice cream into crust, making a tall, smooth, rounded top. Freeze until ice cream is firm, about 2 hours. Spread chilled fudge sauce over the ice cream. Freeze again, about 8 hours. To serve, slice pie into 8 pieces and serve on chilled dessert plates. Top with whipped cream and slivered almonds as desired.
| ¾ cup | sugar |
| ½ cup | baking cocoa |
| ⅔ cup | evaporated milk |
| ⅓ cup | light corn syrup |
| ⅓ cup | unsalted butter |
| 1 tsp. | vanilla extract |
Combine sugar, cocoa, evaporated milk, and corn syrup together in medium saucepan and cook over medium heat, stirring constantly, until mixture reaches a rolling boil. Boil hard for 5 minutes to thicken. Remove from heat and stir in butter and vanilla. Makes about 2 cups. Can store in refrigerator up to 3 weeks.
| 1 (5.9 oz.) | box instant vanilla pudding |
| 1 (4 oz.) pkg. | cream cheese, softened |
| 1 (14 oz.) can | sweetened condensed milk |
| 3 cups | milk |
| 12 oz. | whipped topping |
| 1 (12 oz.) box | vanilla wafers |
| 5 | bananas, peeled and sliced |
Combine pudding mix, cream cheese, and condensed milk. Beat with an electric mixer until smooth. Add milk and half of the whipped topping. Continue beating until mixture starts to thicken. Place a layer of vanilla wafers in the bottom of your serving dish, either a 9 × 13 casserole dish or a trifle dish. Top cookies with a layer of banana slices and pudding mixture, repeating layers all the way to the top. Your top layer should be the remaining half of the whipped topping. Refrigerate until serving time. Serves 12–16.
| 2 cups | powdered sugar, sifted |
| ¾ cup | smooth peanut butter |
| ¼ cup | unsalted butter, melted |
| ½ tsp. | vanilla extract |
| ¼ tsp. | salt |
| 1 cup | semisweet chocolate chips |
| ½ tsp. | vegetable shortening |
Combine powdered sugar, peanut butter, butter, vanilla, and salt and beat well with a wooden spoon. Roll peanut butter mixture into 1-inch balls and transfer to a wax paper–lined cookie sheet in a single layer. Freeze until firm, 15–20 minutes.
Melt chocolate chips and shortening in a small, heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat. Working with about 6 peanut butter balls at a time, insert a toothpick into the center of a ball and dip about three-quarters into the melted chocolate, leaving about a 1-inch circle of peanut butter visible at the top. Twirl toothpick between your finger and thumb to swirl off excess chocolate, then transfer to another wax paper–lined cookie sheet, chocolate side down. Slide out toothpick and repeat dipping process with remaining peanut butter balls, reheating chocolate as necessary.
Smooth out toothpick holes left in tops. Freeze buckeyes until firm. Buckeyes will keep, well-sealed, up to 2 weeks in the refrigerator. Serve at room temperature or chilled.