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Cake Ingredients:
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Directions: Preheat the oven to 350°F. 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 1½ 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. |
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Directions: Combine graham cracker crumbs, ¼ 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, ¼ cup + 2 Tbsp. milk and ¼ cup sugar substitute until smooth. Spread over crust. Whisk 2 ¾ 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. |
Ingredients:
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Directions: Preheat an oven to 350°F 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 1½ 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 ¼ 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. |
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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 crêpe pan, then use a paper towel wipe the interior with vegetable oil (you may have to repeat between crêpes). 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. |
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Pre-heat oven to 350 F. Melt 3 tablespoons butter and stir in pecans. Bake at 350°F 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 350°F 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. |
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| 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. |
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Preheat oven to 325°F 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. |
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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. |
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Royal Tea Cake
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Preheat oven to 350°F 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 350°F for an hour. |
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Preheat oven to 350°F. 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. |
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| 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. |
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| 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 350°F oven. |
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| Combine brownie mixture ingredients, adding nuts last. Spread over baked crust. Bake 20 minutes or until center is set. |
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| Combine ingredients, beat until smooth. |
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.
| 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. |
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| Mix pink lemonade per instructions on can. Add vodka, slices of lime, and ice. Mix well. |
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| 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 240°F. 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). |
Hi, May Denison here. In honor of Scumble River's bicentennial, here is my recipe for Elephant Ears.
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Heat together (but do not boil) the following ingredients:
Cool to lukewarm. |
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Add:
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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 350°F. 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. |
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Topping:
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Preheat oven to 350°F. 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, ½ 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 ¼ 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. |
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Mix together and set aside:
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In a large bowl, cream ¾ 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 325°F for 40 to 50 minutes, or until toothpick comes out clean. |
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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.
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Preheat oven to 350°F. 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 March 2013
© 2013 Denise Swanson * Der Webmeister: David Stybr
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