March 31, 2008

Rhubarb Almond Sour Cream Squares


This coffee cake or dessert includes brown sugar, butter and sour cream, flavored with almond extract. Diced rhubard is folded into the batter.

1/2 cup granulated sugar
2 Tablespoon butter, melted
1/2 cup chopped almonds
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb

Preheat oven to 350 degrees; grease a 9x13-inch pan. In a small bowl mix sugar, nuts, and 2 Tablespoons melted butter together until crumbly, set aside. In a medium bowl, cream brown sugar, butter, egg and extract. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb. Spread mixture into prepared pan and sprinkle with topping. Bake at 350 for 45 to 50 minutes, until done. Cool in pan and cut into squares. Makes 8-10 servings.

Notes: Rhubarb and almonds are a perfect combo in this tasty snack cake. I love it for breakfast with coffee, or for an afternoon snack. It's also a yummy dessert topped with a dollop of whipped cream mixed with a few drops of almond extract.

Number of servings: 10-12

Submitted By: tyxe

March 28, 2008

Strawberry-Orange-Banana Upside-Down Cake

The cake batter for this dessert contains mashed banana, and the topper (which is baked on the bottom) has chopped strawberries and mandarin oranges in a brown sugar-butter syrup.


6 Tbsp. butter
1/2 cup packed brown sugar
1 small can mandarin oranges (drain and save 1/4 cup syrup)
1 quart (4 cups) strawberries, hulled and chopped
2 eggs
1 stick butter (1/2 cup), (softened)
2 ripe medium bananas (mashed)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 cup granulated sugar
2 cups flour

Preheat oven at 350 degrees. Melt the 6 Tbsp. butter in a 9x13x2-inch baking pan in the preheating oven. Remove from oven when melted. Add the 1/4 cup reserved syrup from the mandarin oranges; mix in brown sugar. Add strawberries and mandarin oranges. Set aside. In mixing bowl beat eggs until fluffy, mix in bananas and the 1 stick softened butter. At low speed add baking soda, baking powder, vanilla, sugar, and then flour. Spread this mixture over the fruit in the pan. Bake at 350 degrees for 40-45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 5 minutes; carefully turn cake out onto serving platter.

March 25, 2008

Chocolate Peanut Butter Crisp Bars Recipe


At a Glance
Prep Time : 20min
Cook Time : 45min
Course : Cookies and Candy, Dessert
Special : Easy, For Kids, Large Quantity, Non-Alcoholic
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Kentucky Derby, Kwanza, Labor /Memorial Day, Mardi Gras, New Year's, Party, Shower, Spring, Summer, Superbowl, Thanksgiving, Valentine's Day, Winter



This recipe uses a packaged brownie mix, peanut butter chips, and sweetened condensed milk. The secret crispy ingredient is potato chips in the frosting. The end result is as rich as a candy bar with a fudgy brownie layer, peanut butter caramel, and crispy chocolate frosting. Cut these small because they are sure to cause sugar shock!

1 (22-1/2 ounce) package fudge brownie mix
2 eggs, lightly beaten
2 tablespoons water
1 cup peanut butter flavored chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
8 ounces semi-sweet chocolate chips
2 Tbsp butter
1 cup finely crushed salted plain thin potato chip crumbs

Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with non-stick foil.

In medium bowl, combine brownie mix, eggs, and water; mix well (mixture will be stiff).

Pour into foil-lined pan.

Bake 20 minutes; remove from oven. Sprinkle peanut butter chips evenly over brownie crust. Pour condensed milk evenly over chips.

Return to oven; bake 20 to 25 minutes or until golden. Cool thoroughly.

Melt chocolate chips and butter, mixing together well. Fold in crushed potato chips. Spread evenly over cooled bars. Chill 15 to 20 minutes. Peel down foil and cut into bars. Cut these smaller than you normally would, because they are extremely rich, much like a candy bar.

Yield: 36 bar cookies

March 20, 2008

Chocolate Peanut Butter Crackle-top Minis Recipe

Prep Time : 25min
Cook Time : 14min
Course : Breakfast, Brunch, Cakes, Dessert
Special : For Kids, Large Quantity, Non-Alcoholic, Quick
Occasion : Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Halloween, July 4th, Kentucky Derby, Mardi Gras, New Year's, Party, Picnic, Potluck, Shower, Spring, Summer, Superbowl, Winter




The peanut butter topping crackles to reveal dark chocolate base. Great for kids and bake sales.
1 package devil's food cake mix (tested with Betty Crocker Triple Chocolate Fudge Cake Mix, 18.4 ounces)
1/2 cup butter, melted but cool
1 tablespoon water
2 eggs, lightly beaten
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces cream cheese, softened
1 egg
Powdered sugar for dusting (optional)
Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a large bowl, combine cake mix, butter, water, and eggs.

Mix just until combined. Batter will be thick.

In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix just until incorporated.

Fill each mini-muffin paper with about 1 Tablespoon of the chocolate mix. Top with about 1 teaspoon of the peanut butter mix.

Bake for about 14 minutes. Remove from oven and let cool on racks. Just before serving, dust mini-cups with powdered sugar.

Yield: about 60 mini-muffins

March 16, 2008

Rich Rhubarb Cake


The batter contains brown sugar, butter, buttermilk, and chopped fresh rhubarb, and is sprinkled with a brown sugar-cinnamon-walnut topping. The cake may be served for dessert or as a coffee cake.

1 1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tsp baking soda
3 generous cups chopped fresh rhubarb
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 tsp. cinnamon

In large bowl, cream brown sugar and margarine. Add egg and vanilla; mix well. In separate bowl, mix flour and baking soda. Gradually add flour mixture to egg mixture, alternating with buttermilk, stirring at low speed until very smooth and creamy. Stir in rhubarb. Let sit a minute or two for juices to come out of rhubarb. Stir again and pour into greased 8x12" pan. For topping, combine all topping ingredients, stir well, and sprinkle over cake batter. It should just cover the whole surface of the cake. Bake at 350 degrees about 50-60 minutes or until surface of cake is not shiny. A knife inserted in cake will come out with cooked rhubarb on it but no uncooked batter.

Notes: We make this deliciously moist cake every spring with spring rhubarb freshly picked from our garden. It is delicious and tastes incredibly moist and rich from all the rhubarb in it. This makes a coffeecake-type cake which is delicous as a dessert or for breakfast. For the buttermilk, I mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes for the milk to curdle.

Number of servings: 12

Submitted By: Karen Z.

March 13, 2008

Chocolate Cream Swirl Cake Recipe

At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Cakes, Dessert
Special : Easy, Large Quantity, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Blend / Process, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Picnic, Potluck, Shower, Spring, Summer, Winter


Deliciously rich and moist devil's food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert.

1 (8 ounces) block cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature, divided use
1 tsp pure vanilla extract
1-1/4 cups miniature chocolate chips, divided use
1 (18.25 ounce) box devil's food cake mix
3/4 cup oil
3/4 cup water
Optional ice cream or whipped cream for topping

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.

In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth.


Fold in 1/4 cup of the miniature chocolate chips. Set aside.

In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.

Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.

Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.

Yield: about 36 servings, depending on cut size

March 8, 2008

Miss Lousie's Chocolate Cake

This dessert contains chocolate cake mix, instant pudding mix, sour cream, yogurt, sugar, vanilla and almond extracts and white chocolate chips.


1 box Duncan Hines dark chocolate cake mix
1 box (3.5-oz.) Jello French vanilla instant pudding mix
4 eggs
1/2 cup sugar
1/2 cup sour cream
1/2 cup vanilla yogurt
3/4 cup canola oil
2 t. almond extract
2 t. vanilla extract
1 cup white chocolate chips
1 tub classic chocolate frosting
1/3 cup Kahlua coffee liqueur
Fresh whipped cream
Fresh raspberries
Pam cooking spray with flour


Mix first nine ingredients in electric mixer until smooth. Stir in the white chocolate chips with a wooden spoon; batter will be thick. Spray a Bundt pan with Pam with flour; spoon in batter. Bake at 350 degrees for 50-60 minutes, until toothpick comes out clean. Cool slightly; invert onto serving plate. Put frosting into a glass bowl and microwave for 1-2 minutes; add Kahlua. While cake is warm glaze with the frosting. Let cool. Serve with fresh whipped cream and raspberries.

Notes: My family and friends love this recipe. It is fast, easy, and very very moist.
Number of servings: 12

Submitted By: Lisa Jenkins

March 4, 2008

Chocolate Caramel Candy Bars Recipe

If you love brownies and Milky Way candy bars, you'll love these rich bars that start with a chocolate cake mix. Let the kids help unwrap the caramel candies, but keep an eye on how many go into their mouths!

1 (14 ounces) bag caramel candies, unwrapped
1 (5 ounces) can evaporated milk, divided use
1 (18.25 ounces) chocolate cake mix
8 Tbsp (1 stick or 1/2 cup) butter, at room temperature
2 cups semi-sweet chocolate chips, divided use
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup evaporated milk.


Stir often until smooth. Remove from heat and let cool slightly to room temperature but still liquid.

In a large bowl, combine cake mix, butter, and remaining 1/3 cup evaporated milk. Stir with a spoon until smooth. Batter will be thick.

Spread half of cake mix batter into baking pan, smoothing to an even thickness. Bake 8 to 10 minutes.

Sprinkle 1 cup of chocolate chips over hot bottom layer. Slowly pour melted caramel over chocolate chips. Drop teaspoonsful of remaining chocolate cake batter over the top. Smooth the batter flat as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 12 to 15 minutes.

Distribute remaining 1 cup chocolate chips evenly over the top of the hot candy bars, pressing slightly into the top to secure chips.

Cool candy bars to room temperature, then refrigerate 30 minutes before cutting into bars.

Store leftovers in an airtight container in the refrigerator.

Yield: 36 to 48 candy bars, depending on cut size


From Peggy Trowbridge Filippone