Kathy's Chocolate Chip cake

1 Duncan Hines yellow cake mix
1 small instant french vanilla pudding
4 eggs
1 cup milk
3/4 cup oil
1 bar German chocolate -grated (#2 Cone)
1 12 oz bag mini semi sweet chocolate chips

Mix all ingredients except the 2 chocolates.
Fold in chocolates saving 2 T grated German chocolate for later.

Grease and flour tube or bundt pan. Bake 350 for 30 minutes
Reduce to 300 for another 30 minutes

Let cool in pan for 20 minutes
Put cake on platter and sprinkle 2 Tablespoons of graded german chocolate on cake while still warm.

Thank you Kathy Hughes for sharing                                                                                                                                                       

Port Parfait Sauce

9 oz white Karo Syrup
1/2 cup sugar
red food color
1/2 c port wine
chocolate chip ice cream
whip cream

Mix karo, sugar and food coloring. Bring to a slow boil and cook at least 8 minutes. Add wine. Remove from heat and let cool completely. Stores well in closed container in refrigerator.
I usually put a tablespoon of the "red stuff" in the bottom of a glass, then add a big scoop or two of ice cream followed by another tablespoon of the "red stuff" one more scoop of ice cream, a little more "red stuff" and then top with whipped cream.

Enjoy!

Thank you to Barbie's mom for sharing her recipe. :)

Copycat Hostess Cupcakes

Chocolate “Squiggle” Cupcakes Makes 12 cupcakes Cupcakes 1 recipe Little Devil’s Food Cakes (no frosting) Filling 1 tablespoon softened butter ¾ cup marshmallow creme Ganache Topping 4 ounces semi-sweet chocolate chips ¼ cup heavy cream, warmed in a saucepan Squiggle Topping ½ cup confectioners’ sugar Milk Directions: Prepare cupcakes according to recipe, using a ¼ cup of batter for each cupcake (you’ll have some batter leftover to make 2 extra cupcakes). For the filling, combine the marshmallow and butter in a stand mixer fitted with a whisk attachment. Whisk until well combined and transfer to a pastry bag fitted with a wide tip. When the cupcakes are completely cooled gently press the tip into the top of each cupcake. Gently squeeze to inject the cupcake with about 1 tablespoon of the filling. Set aside. For the ganache, place chocolate chips in a bowl and cover with warm cream. Allow to sit for 3 to 4 minutes and then whisk until melted and smooth. Spoon 2 teaspoons of the chocolate mixture over each cupcake and spread out using the back of a spoon to cover the top. Allow the ganache to cool and set for at least 10 minutes. Finally for the swiggles, whisk confectioners sugar with 2 to 3 tablespoons of milk. Drizzle or use a pastry bag with a thin tip to decorate the top of each cupcake. Nutrition Info Per Cupcake Calories: 247 Total Fat: 12 grams Saturated Fat: 7 grams Total Carbohydrate: 32 grams Sugars: 22 grams Protein: 3 grams Sodium: 107 milligrams Cholesterol: 71 milligrams Fiber: 1 gram

Beth Moore's 5 flavor pound cake

The Promised Pound Cake Recipe

15COMMENTS

February 28th, 2018 Media

Tags: Posted in Living Proof Live, Uncategorized

Hey you Ft. Lauderdale girls! As promised, here is Beth’s go-to pound cake recipe. I pray it blesses you (and your neighbor)!

5 Flavor Pound Cake:

2 sticks butter, softened
1/2 cup Crisco shortening
3 cups sugar
5 eggs, well-beaten
3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 cup milk
1 tsp. each of vanilla, lemon, almond, coconut and butter flavor extracts

In a mixer, combine butter and Crisco until smooth. Add sugar and beat until fluffy. Add eggs and mix. In a small bowl, blend together dry ingredients: flour, baking powder and salt. Add in flour mixture, alternately with milk. Mix in extracts. Pour into well greased and floured tube pan. Bake at 325 degrees for 1 and 1/2 hours. Let cool completely before you turn it out of the pan. That means you’ll need to make it about four hours in advance of serving. You can put a glaze on it but it doesn’t need it. You can also throw some fresh strawberries or blueberries on it with whipped cream.

https://blog.lproof.org/

Michaelangelo’s Chocolate Chip Pizza

Michelangelo’s Chocolate Chip Pizza Recipe.
I wanted to thank the many people for all their kind words and all the interest in this recipe.
If there were enough interest I would be willing to assist in having a fundraiser and sell these if we could secure a commercial kitchen and a few specialized cooking items. With a proper kitchen and about 8 people you can turn out about 100 of these an hour and they have a high profit margin. I would suggest one of the local high schools with the money going to one of the departments in the school. It would be a good Friday or Saturday evening project. With good social media advertising this could be done probably once every two or three months with expected sales of at least 200 each time you did it. With that being said, here it is.
First, preheat oven to 400 degrees. I am not going to go into depth on a pizza dough recipe but there is really no good substitute for making your own pizza dough unless you want to purchase a Pillsbury rolled up dough in the refrigerated section of the store and roll that out. Pre-baked pizza crusts are just too thick. Pizza dough for thin crust pizzas is a little firmer than a dough you would use for hand tossed or pan pizzas. The secret will be to roll it out very thin with a heavy rolling pin. We used a dough sheeter at the restaurant but those cost about $3,000 and most people just do not have one of those in their home kitchen. Once you have the dough rolled out you have done the hardest part. It is best to place this thinly rolled dough in a pizza pan with a raised edge if you have one but if not, do not worry.
The recipe for the topping is simply 1 pound liquid margarine and one box yellow cake mix. You have to use liquid margarine, not real butter as real butter firms up too much even when melted. That’s it, nothing else in it. We used Food Lion Brand cake mix (they no longer make it) that we purchased at the Food Lion on Timberlake Rd. I am sure the corporate office wondered why that one store sold so many cases of that stuff a week. The managers would let me go in the store room and get 4 cases at a time so I would not wipe out what they had stocked on the shelves. You will need to spread this mixture very thin as you are not trying to make a cake here, you are making a pizza. Spread it to about ½ to ¾ inch from the edge. Sprinkle as many chocolate chips on as you like or if you wish we also used Cherry pie filling, apple, blueberry and pineapple. (There is a new variation that I developed after selling my restaurant that I make from time to time at home; chocolate chip with thinly sliced strawberries.) Cook in oven about 4 minutes and turn ½ rotation so it cooks evenly. You will want to cook it just until it gets a light golden brown on top. The dough should still be soft and chewy which helps give it that “chocolate chip cookie” texture so many people loved. As a little extra boost, you can drizzle a mixture of 1 TBS liquid margarine and 1 TBS brown sugar over the pizza but be careful, the pizza is already sweet and there is such a thing as too much of a good thing. One batch of this make seven 12” pizzas if my memory is correct. These are best served hot. Unless you almost under cook them they do not reheat well.
Enjoy!

Thank you Mike LeVan for sharing this recipe on your Facebook for others to enjoy

Frickles - Fried Pickles

:

Appetiser/Snack

Author:

Kristin Schell

Ingredients

• 1 egg, slightly beaten
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 cups all-purpose flour
• 1 (32 oz) jar sliced dill pickles, drained well
• canola or vegetable oil for frying

Instructions

1. In a small bowl, whisk together egg, milk, 1 tablespoon of flour, and Worcestershire Sauce.
2. In a separate bowl, stir together the flour and seasonings.
3. Dip each pickle slice in the milk mixture, then dredge in the flour until well coated.
4. In a cast iron skillet, heat oil. Fry the battered pickles in batches until golden brown. Drain on paper towels.

3.2.1263

http://www.themobsociety.com/blog/2014/01/10/20140110homemade-fried-pickles/

Peanut Butter frosting

• 1 1/2 cups peanut butter
• 1/2 c butter, softened
• 2 tsp vanilla
• 2 cups powder sugar
• 2-3 Tbs of milk

1. In a medium sized mixing bowl, using hand mixer, cream together peanut butter and butter
2. Add in the vanilla and powder sugar, and mix to combine.
3. Add in milk to make it the consistency you want. More or less according to preference
4. Taste, adjust according to taste

https://www.eazypeazymealz.com/peanut-butter-cupcake/

Old Fashioned Pineapple Upside Down Cake

4 eggs separated
1/2/ cup butter
1 cup brown sugar
1 cup sugar
1 can sliced pineapples
Maraschino cherries
1 cup cake flour
1/2 cup butter
1 t butter melted
1 t almond extract
1/4 t salt

Preheat oven to 325

Melt 1/2 cup butter in 10" cast iron skillet
Add 1 cup brown sugar to the melted butter in the pan
Place slice pineapples over the brown sugar
Place cherries in the pineapples

Mix flour, baking powder, & salt

Place egg whites in one bowl and mix until soft white peaks form.
Add sugar and mix until stiff peaks form

Place yokes in a bowl and mix until thick and yellow about 3 minutes

Fold in yokes and flour into the egg white mixture
Add 1 t of almond extract and 1 t of butter

Bake 325 for 30 -35 minute until surface springs back when gently pressed with fingertips and toothpick comes out clean.
Loosen the edges of cake with a cake knife and let cool 5 minutes
Invert onto a serving plate and serve

http://allrecipes.com/recipe/7622/old-fashioned-pineapple-upside-down-cake/