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Home Cookin'

Skye's the Limit!

Recipes: click to select
  1: May's Thumbprint Cookies  
  2: Double Fudge Chocolate Brownies  
  3: Sleeping Beauty Cookies  
  4: Elephant Ears  
  5: Barbie's Dream Fudge  
  6: Bunny's Pink Elephant Ears  
  7: In-Your-Face Pineapple Crush Pie  
  8: Bad Boy Brownies  
  9: Ditzy Blonde Dessert  
  10: Buried Cherry Cookies  
  11: A Royal Tea Party  
  12: Italian Wedding Cookies  
  13: Butter Pecan Cake with Penuche Icing  
  14: Crpes Suzettes  
  15: Devereaux's Dime Store Valentine Muffins  
  16: Chocolate Peppermint Bliss Layered Dessert  
  17: Birdie Sinclair's Hummingbird Cake  
  18: Easy Zuppa Inglese  
  19: Uncle Tony Del Vecchio's Missouri Chili  

Music: Wedding Belles by David Stybr (1 minute, 2010)


Recipe No. 19: Uncle Tony Del Vecchio's Missouri Chili (March 2014) * Return to Top
Best eaten while watching reruns of Bonanza.
Ingredients:

  • 2 Tbsp. olive oil
  • 2 green peppers, chopped
  • 2 large onions, chopped
  • 2 lbs. ground beef
  • 2 clove garlic, minced

  • 6 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 - 16 oz. can of crushed tomatoes
  • 1 - 15 oz. can Italian seasoned tomato sauce
  • 3 - 16 oz. cans of red kidney beans
  • 1 - tsp. vinegar
Directions:

Saut onions, pepper and garlic in olive oil. Add meat and brown. Add tomatoes, tomato sauce, chili powder and cumin. Simmer for 90 minutes. After about 1 hour, add kidney beans and vinegar.


Recipe No. 18: Easy Zuppa Inglese (September 2013) * Return to Top

Ingredients:

  • 10 ounce jar maraschino cherries
  • 1 teaspoon rum flavored extract
  • 1 package instant vanilla pudding mix
  • 1 package instant chocolate pudding mix
  • 2 packages ladyfinger cookies
  • 1 pint heavy cream
  • 1 teaspoon white sugar
  • 2 ounces slivered almonds
Directions:

Prepare vanilla and chocolate puddings in separate bowls, according to package directions, then allow to set up for 5 minutes.

Place a layer of cookies on the bottom of a 9 X 13 inch baking dish. In a small bowl, drain cherry juice and add rum. Sprinkle one-third of the cherry juice mix over the cookie layer. Spread the vanilla pudding over the cookies. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.

Whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds. Refrigerate for 2 hours or more before serving.

Recipe No. 17: Birdie Sinclair's Hummingbird Cake (March 2013) * Return to Top

Cake Ingredients:
  • 1 package (21.6 ounces) yellow cake mix
  • 1 can (8 ounces) crushed pineapple (do not drain)
  • 1 cup mashed bananas
  • cup water
  • cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
Frosting Ingredients:
  • 8 ounces softened cream cheese
  • 1 stick softened butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground cinnamon
  • cup finely chopped pecans
Directions:

Preheat the oven to 350F. Spray two 9-inch round cake pans with Pam and dust them with flour. In a large bowl, combine the cake mix, pineapple and its juice, bananas, water, oil, eggs, vanilla, and cinnamon. Beat on low for 30 seconds, then on medium 1 minutes longer, scraping down the sides of the bowl. Pour into pans and place on the middle rack in the oven. Bake 28 to 32 minutes. The cake should be golden brown and the top should spring back when lightly pressed with a finger. Cool in the pan 10 minutes, then run a knife around the edges, and gently shake the layers to loosen the cake. Cool right-side up for 30 minutes before frosting.

For the frosting, place the cream cheese and butter in a medium-size bowl and beat on low for 30 seconds. Add the sugar, a little at a time, beating on low. Add the vanilla and cinnamon, then beat on medium for 1 minute. Frosting should be fluffy.

After the cake is assembled, sprinkle with finely chopped pecans.

Recipe No. 16: Chocolate Peppermint Bliss Layered Dessert (September 2012) * Return to Top

Ingredients:
  • 1 cups graham cracker crumbs
  • cup sugar substitute
  • 6 Tbsp. melted butter
  • 16 oz. softened reduced fat cream cheese
  • 3 cups + 2 Tbsp. cold fat-free milk
  • 2 packages sugar-free instant
       chocolate pudding mix
  • 8 oz. frozen reduced-fat whipped
        topping-thawed
  • teaspoon peppermint extract
Directions:

Combine graham cracker crumbs, cup sugar substitute and melted butter. Press into a 13x9-inch pan that has been coated with cooking spray. Place in freezer for 30 minutes.

Beat softened cream cheese, cup + 2 Tbsp. milk and cup sugar substitute until smooth. Spread over crust.

Whisk 2 cup milk into the pudding mix for 2 minutes. Allow to set for 2 minutes in fridge. Spread over cream cheese layer.

Mix peppermint extract into thawed whipped topping. Spread over the pudding layer.

Refrigerate for at least 4 hours.

Recipe No. 15: Devereaux's Dime Store Valentine Muffins (March 2012) * Return to Top

Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon baking soda
  • teaspoon salt
  • cup softened butter
  • 1 cups sugar
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1 cup buttermilk
  • 1 cups macerated fresh strawberries
  • 12 slices of fresh strawberry
       (should look like hearts)
  • Red granulated sugar
Directions:

Preheat an oven to 350F and place paper liners in cupcake pans. Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.

Cream together the butter and 1 cups sugar in a large bowl. Beat in eggs, one at a time. Add the lemon extract. Stir buttermilk. Fold in strawberries. Stir the butter mixture into the flour mixture until dry ingredients are just moistened. Pour about cup of batter into prepared muffin. Place a strawberry slice on top of each muffin and sprinkle with red sugar. Bake 25 to 30 minutes until toothpick inserted in the middle comes out clean.

Makes 2 dozen.

Recipe No. 14: Crpes Suzettes (October 2011) * Return to Top

Crpe ingredients:
  • 2 cups flour (whole wheat flour is fine)
  • 2 cups milk
  • 4 eggs
  • 2 Tbsp. melted butter
  • 1/8 teaspoon salt
  • teaspoon vanilla
Sift together flour and salt. Crack eggs into the center. Stir together. Pour in milk while stirring. When batter forms small bubbles on the surface stir in butter. Batter should be the consistency of cream. If thicker add a few drops of milk.

Heat crpe pan, then use a paper towel wipe the interior with vegetable oil (you may have to repeat between crpes). Pour a small amount of batter into pan and swirl the pan so the batter spreads evenly. Cook one minute then flip and cook for thirty seconds.
Topping:
Heat cup butter, cup Grand Marnier, and 2 Tbsp. Cognac until bubbling, then add 2 cups orange marmalade. Stir until mixture returns to bubbling. Add one crpe and allow topping to cover both sides. Fold into quarters and push to the side of the pan. Repeat until all your crpes are coated and folded.
Recipe No. 13: Butter Pecan Cake with Penuche Icing (March 2011) * Return to Top

Ingredients:
  • 3 tablespoons butter
  • 1 cup chopped pecans
  • 2/3 cup softened butter
  • 1 1/3 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • 2/3 cup milk
  • 1 teaspoon vanilla
Pre-heat oven to 350 F.

Melt 3 tablespoons butter and stir in pecans. Bake at 350F for 10 minutes. Cool.

Cream 2/3 cup butter; gradually add sugar and beat until sugar is dissolved and light and fluffy. Add eggs, one at a time. Beat well after each.

Combine flour, baking powder and salt, and add to creamed mixture alternating with milk, but beginning and ending with flour mixture. Stir in vanilla and pecans.

Pour batter into 2 greased and floured 9-inch cake pans. Bake at 350F for 25-30 minutes or until toothpick comes out clean. Watch carefully as this cake over-bakes easily. Cool layers in pans for 10 minutes, then remove from pans and cool completely before frosting.
Penuche Frosting:
  • cup butter
  • 1 cup packed dark brown sugar
  • cup milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
In a 2-quart saucepan melt butter, then add brown sugar. Bring to boil, stirring constantly, and boil for 2 minutes. Stir in milk. Bring back to boil, stirring constantly. Cool for 20 minutes. By hand, beat in powdered sugar, a little at a time. Add vanilla. Frost cake immediately.

Recipe No. 12: Italian Wedding Cookies (January 2010) * Return to Top

Ingredients:
  • 1 cups butter
  • cup confectioners' sugar
  • teaspoon salt
  • 1 cups finely ground almonds
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 3 cups sifted all-purpose flour
  • 1/3 cup confectioners' sugar for coating

Preheat oven to 325F

Cream butter in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add ground almonds, vanilla, and almond extract. Blend in flour gradually and mix well.

Shape into small balls (use a 1 oz. cookie scoop). Place on ungreased cookie sheet, and bake for 12 to 15 minutes. Do not brown. Cool slightly, then coat with confectioners' sugar.


Recipe No. 11: A Royal Tea Party (April 2009) * Return to Top

Skye's favorite tea is Earl Grey.

Fill a kettle with eight cups of fresh cold water and bring the water to a boil.

Pour a little of the hot water into the teapot, slosh it around to warm the pot, then pour it out.

Put nine teaspoons of Earl Grey tea leaves in a tea ball, and put the tea ball in the teapot.

Fill the pot with boiling water and let steep for three to five minutes.

Royal Tea Cake

  • 2 cups flour
  • teaspoon baking soda
  • teaspoon salt
  • 1 cup finely-chopped pecans
  • 1 stick softened butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 12 oz. of Rollos
  • 1 stick butter
  • 1 teaspoon vanilla

Preheat oven to 350F

Sift dry ingredients together and set aside. Cream butter with sugar and beat in eggs one at a time. Add dry mixture, alternately with the buttermilk, to the creamed butter/sugar.

Melt Rollos and butter together, then add it and vanilla to above mixture.

Pour into greased Bundt pan and bake at 350F for an hour.


Recipe No. 10: Buried Cherry Cookies (January 2008) * Return to Top
Ingredients:
  • 10 oz. jar Maraschino Cherries
  • 1 stick butter, softened
  • 1 cup sugar
  • tsp baking powder
  • tsp baking soda
  • tsp salt
  • 1 egg
  • 1 teaspoons vanilla
  • cup cocoa powder
  • 1 cup flour
  • 6 oz. semisweet chocolate chips
  • cup sweetened condensed milk

Preheat oven to 350F.

Drain cherries, but reserve the juice. Beat sugar and butter at high speed until fluffy. Add baking powder, baking soda, and salt, and beat until well mixed. Beat in egg and vanilla. Add cocoa powder and flour; beat until smooth. Shape dough into small balls and place two inches apart on ungreased cookie sheet. Press a cherry into the center of the ball.

Combine semisweet chocolate chips and sweetened condensed milk in saucepan. Over low heat, stir until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon 1 teaspoon of chocolate mixture over each cherry. (Thin with additional cherry juice if necessary.)

Bake 10 minutes or until edges are firm. Cool 1 minute on cookie sheet, then transfer to wire rack and continue to cool.


Recipe No. 9: Ditzy Blonde Dessert (Lemon Fluff) (July 2007) * Return to Top
Ingredients:
  • one 13-oz. can evaporated milk
    placed in freezer for 1 hour
  • one 3-oz. package lemon Jell-O
  • 1 cups boiling water
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • Juice from one lemon
  • 1 teaspoon vanilla
  • 1 package Lorna Doone Cookies
    (or any plain shortbread cookie)
Dissolve Jell-O in hot water. Add sugar, salt, lemon juice. After it thickens slightly, whip until fluffy. Set aside. Whip partially frozen evaporated milk until thick. Mix in the vanilla. Add Jell-O mixture. Make cookies into crumbs and press 2/3 into bottom of a 9 X 13-inch pan. Spread lemon fluff mixture evenly on top of crust, and sprinkle with remaining cookie crumbs.

Recipe No. 8: Bad Boy Brownies (January 2006) * Return to Top

Crust:
  • 1 cup flour
  • cup sugar
  • cup cold butter
Combine flour and sugar, then cut in butter until crumbly. Press firmly into a 13 X 9-inch pan. Bake 15 minutes in a preheated 350F oven.
Brownie mixture:
  • cup flour
  • 14 oz. Sweetened Condensed Milk
  • cup unsweetened cocoa
  • 1 egg
  • cup Kahlua Liqueur
  • 1 tsp vanilla
  • tsp baking powder
  • cup chopped nuts
Combine brownie mixture ingredients, adding nuts last. Spread over baked crust. Bake 20 minutes or until center is set.
Frosting:
  • cup butter (softened)
  • cup solid shortening (i.e. Crisco)
  • 1 lb powdered sugar
  • 1 TBSP milk
  • 1 tsp vanilla
Combine ingredients, beat until smooth.

Recipe No. 7: In-Your-Face Pineapple Crush Pie (July 2005) * Return to Top

When Faith Easton, host of Faith's Finds, tells May her crusts aren't flaky and her daughter is too fat, Skye's mother nails the TV star with an In-Your-Face Pineapple Crush Pie. Pick up Murder of a Smart Cookie to see what happens next.

Mix milk, pineapple (do not drain) and lemon juice. Fold into Cool Whip. Smooth into crust and refrigerate overnight.
Recipe No. 6: Bunny's Pink Elephant Ears (July 2004) * Return to Top
Hi, I'm Sonny Boy's mother Bunny. After a really hard day I love to get gussied up and go have a drink in a real nice-looking cocktail lounge. Here's one of my favorite cocktails.
  • 1 pint vodka
  • 2 cans pink lemonade concentrate
  • 1 lime, sliced
  • 4 trays of ice
Mix pink lemonade per instructions on can. Add vodka, slices of lime, and ice. Mix well.

Recipe No. 5: Barbie's Dream Fudge (November 2003) * Return to Top

  • 2 cups granulated sugar
  • cup butter
  • 4 oz. evaporated milk
  • 1 oz. International Delight French Vanilla creamer
  • 1 jar (7 oz.) marshmallow crme
  • tsp salt

  • tsp vanilla
  • 12 oz. semisweet chocolate pieces
  • 1 cup pecan pieces
Combine first six ingredients and stir over low heat until blended. Bring to a boil over moderate heat, stirring constantly. Boil 5 minutes or until candy thermometer reads 240F. Remove from heat and add vanilla, chocolate and nuts. Stir until well blended. Pour into a buttered 9 X 13-inch pan, place pan on rack, and allow to cool. Store in airtight container in dark, cool spot (do not refrigerate).

Recipe No. 4: Elephant Ears (April 2003) * Return to Top

Hi, May Denison here. In honor of Scumble River's bicentennial, here is my recipe for Elephant Ears.

Heat together (but do not boil) the following ingredients:

  • 1 cups milk
  • 2 tbs sugar
  • 1 tsp salt
  • 6 tbs shortening

Cool to lukewarm.

Add:

  • 2 packages of dry yeast
  • 4 cups of flour beat until smooth after each cup is added.

Put the dough into a greased bowl, cover with greased Saran wrap, and let stand until it has risen and doubled in size usually about 30 minutes.

Pour an inch of cooking oil into a large, heavy skillet (cast iron is best). Heat the oil to 350F. Dust your hands with flour, and tear off a piece of golf-ball-size dough. Stretch it into a thin 6-8-inch circle, and drop it into the hot oil. Let it fry until it rises to the surface, then turn it and fry other side until lightly browned.

Drain on paper towels, and sprinkle with a mixture of sugar and cinnamon.


Recipe No. 3: Sleeping Beauty Cookies (April 2002) * Return to Top

  • 2 cups sifted flour
  • tsp baking powder
  • 1 cup softened butter
  • cup packed light brown sugar
  • 3 egg yolks
  • 1 tsp vanilla
  • cup finely chopped pecans

Topping:

  • pound vanilla caramels
  • cup water
  • cup finely chopped pecans

Preheat oven to 350F. Sift together flour and baking powder. In medium mixing bowl, combine butter, brown sugar, and egg yolks beat with electric mixer until smooth and fluffy. Using a wooden spoon, stir in vanilla, cups nuts, and flour mixture. Form into teaspoon-size balls. Place an inch apart on ungreased baking sheet. Bake 15-18 minutes until golden brown. Remove and cool completely on rack. In a double boiler combine caramels and cup of water. Stir until melted and smooth. Remove from heat. Dip cookie halfway into the caramel and then into the nuts. Store covered in fridge. Makes about 6 dozen.


Recipe No. 2: Double Fudge Chocolate Brownies (October 2000) * Return to Top

Mix together and set aside:

  • 1 cups sugar
  • cup cocoa
  • cup flour
  • cup nuts
  • cup chocolate chips

In a large bowl, cream cup softened butter. Then add 3 eggs one at a time, beating well after each egg. Add the dry ingredients and beat until smooth.

Spread in a greased 8 X 10-inch pan. Bake in a preheated oven at 325F for 40 to 50 minutes, or until toothpick comes out clean.


Recipe No. 1: May's Thumbprint Cookies (May 2000) * Return to Top

Hi, you all know me. I'm May Denison, Skye and Vince's mom. When I heard Skye was writing a column on parenting, something no one needs instructions for, I marched right up to the newspaper owner and told him what his paper needed was a good recipe column. He said go ahead. Here's my best cookie recipe. Don't mess it up.

  • cup butter-flavored Crisco
  • cup hard-packed light brown sugar
  • cup softened butter
  • teaspoon vanilla
  • 1 egg yolk
  • 1 cup flour
  • teaspoon salt
  • 1 egg white
  • 1 cup finely chopped pecans
  • buttercream frosting

Preheat oven to 350F. Mix first five ingredients until smooth. Mix flour and salt, and add to butter mixture. Dough should hold together. Shape dough into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, and then roll in nuts. Place balls about an inch apart on ungreased cookie sheet. Press thumb in center. Bake about 10 minutes. They should be tan, rather than brown.

Cool completely on rack. Fill with frosting. Frosting can be tinted to match occasion.

Makes 24-30 cookies. Recipe can be doubled.

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Created 25 December 1999 * Updated 1 January 2014
2014 Denise Swanson * Der Webmeister: David Stybr

This web site is purely for entertainment and information purposes. We hope that you enjoy our simple yet informative format.