Gooey Carmel Cinnamon Rolls

The end of February I hosted Jasmine Jensen's 16th birthday tea party. I wanted to serve gooey carmel cinnamon rolls. This is what I came up with.

Goey Carmel Cinnamon Rolls
Goey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.

This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Ciarra Church, Carli Thayn, Jasmine Jensen, Morgaine Church, Abigail Kurta

Hash Brown Breakfast Casserole in the Crock Pot

This is the recipe Sue Grunig fixed for us the last morning at Johnson's cabin. It was excellent and especially convenient as we were busy packing and cleaning up but we still had a hot breakfast.

Hash Brown Breakfast Casserole
30 oz. frozen hash browns, shredded
Cooked sausage (I think diced ham or bacon would be good too)
12 eggs
1 c. milk
1/2 diced onion
1 1/2 c. grated cheese
1 t. kosher salt
1 t. pepper
Spray crock pot. Dump in hashbrowns. In mixing bowl combine; eggs, milk, onion, cheese, salt & pepper. Stir well and add the meat. Pour over the hash browns. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It's done when the eggs are cooked and the edges start to brown.

Carmel Corn Pops

This is a fun recipe that both Sue Grunig and Ellen Johnson make. Similar to Carmel Popcorn only you use cereal instead of popcorn.

Carmel Corn Pops
2 c. brown sugar
1/2 c. corn syrup
1 cube margarine
1 T. water
1 t. vanilla
1/4 t. salt
Bring to a rolling boil. Remove from heat and add 1/4 t. baking soda.
Pour over a large bowl full of Corn Pops Cereal (10oz. bag) and stir well.

Ellen's Freezer Rolls

Ellen made these for us and they were wonderful. These are very similar to Mom's Cool Rise Rolls.

Ellen's Freezer Rolls
Mix together in mixing bowl:
2 c. warm water
1/2 c. sugar
1 T. yeast
Then add:
1/3 c. dry powdered milk
1/2 c. instant potato flakes
1 1/2 t. salt
1 cube butter
2 eggs
Mix and add 5-6 c. flour, until not sticky. Roll out dough and spread with butter and roll into cresent shape. Makes 32 rolls. Freeze on cookie sheet and then package into freezer bags. Get out 3 hours before you want to bake them. Bake at 375 for 13 - 15 minutes.

Ellen's Bread Sticks

This is Ellen Johnson's favorite bread stick recipe. I haven't tasted them or made them yet but I am anxious to.

Bread Sticks
1 T. yeast, dissolved in 1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
Mix and knead for 3 minutes. Rest for 10 minutes. Melt 1 cube of butter on cookie sheet. Roll dough on floured board, cut into strips. Roll in butter and place on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 10 minutes. Bake @ 375 for 20 minutes. OR Make early in day. Cover with foil and refrigerate until 1 hour before dinner. Let come to room temperature & rise for 10 minutes, then bake.

Potato Pancakes

Ellen served these for breakfast. They were yummy!!

Potato Pancakes
4 large potatoes, peeled and grated
1 small onion, grated
1 or 2 eggs
1/3 c. flour
2 t. salt
1/8 t. pepper
Stir all together, make into patties and place on grill. Cook on both sides until golden brown and cooked through.

Corn Salsa

This is another great recipe from Ellen Johnson and our weekend at their cabin.

Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.

Pasta E Fagoli Soup AKA: Pasta Soup

Last weekend Mike & Sue Grunig and Steve & I were invited by Terry & Ellen Johnson to their cabin at Bear Lake. We had a great time playing games, eating gourmet food, watching movies, and just total relaxation. As usual I came home with some great recipes. When we got to the cabin Ellen had prepared this delicious soup for us. It is a copy of a soup served at the Olive Garden. It was delicious. I've made it several times now....I simply call it Pasta Soup.

Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.

A tribute to Mom.......

Log Cabin Day Class - Feb. 16, 2009
Back to the Basics - In The Kitchen With Mom
Baking Powder Biscuits p.22
Cheese Muffins p.27
Quick Breakfast Cake p.59
Easy Mac & Cheese p.318
Grandma's Crepes p. 54
Potato Variations p.322
Just a few of The Atkinson Basics!!

Thanks, so much for putting together the class, it was wonderful and what a tribute to your mom to have you girls all together doing what she did best. We enjoyed it! Love, Renae

Three years ago you left this earth to watch us from above,
Often we have felt your presence and your love.
Daily we strive, to keep your legacy alive,
As we treasure all you stood for, we miss you more and more.
You are the best Mom anyone could ever wish for.

Pie, Pie and More Pie.....from Marcia!!!

On Wednesday for mutual we taught the girls how to make pies. I called Marcia that morning and was telling her about it and I asked her what her favorite pie recipes were. She told me some of her favorites were in a Bake Sale Cookbook I had given her a few years back. Then she told me about a few more pie recipes. They all sounded so good and before we were done I asked her if she would email me these recipes. And guess what? She did!!! Thanks Marcia, that was alot of typing!! I can't wait to try a few of these!!

Marcia's Pie Crust
2 cups flour 1 cup shortening 1 t salt cut together, mix 1 T vinegar and 3/4 cup milk together add to flour mixture Bake 425



Cherry Cream Pie
1/2 cup sugar 1/2t almond exact 3 oz cream cheese mix together, fold 3/4 cup cool whip in, pour into a baked flour or graham cracker crust, spread 1 can cherry pie filling on top, chill



Pecan Pie
1 cup light corn syrup 1 cup brown sugar 3 eggs 1/3 cup melted butter 1/3 t salt 1 t vanilla mix well, pour into unbaked pie crust, sprinkle with 1 heaping cup pecans Bake 350 45-50 mins.



Fruits of the Forest Pie
1/4 t salt 1 t vanilla 2 T melted butter 4 eggs 1 cup corn syrup 1/2 cup sugar 1/4 cup brown sugar mix well, pour into unbaked crust with 1/3 cup macadamia nuts 1/3 cup hazelnuts 1/2 cup cashews 1/2 cup pecans 1/3 cup almonds Bake 350 45-50 mins.


Peanut Butter Pie
8 oz cream cheese 1 cup sugar 1 cup peanut butter 1 T melted butter 1 t vanilla 1 cup heavy cream, whipped pour into chocolate crust
topping 1 cup semi sweet chocolate chips 3 T coffee (optional) melt together and cool sprinkle with peanuts cover loosely refridgerate over night


Strawberry Rhubarb Pie
4 cups rhubarb 3 cups strawberries 1 1/3 cup sugar 1/3 cup + 1/4 cup flour 2 T quick tapioa 1/2 t orange peel 1/2 t cinnamon 1/4 t nutmeg mix together pour into unbaked crust, dot with 2 T butter put on top crust, glaze with 1 beaten egg and sprinkle with 1 T sugar
Bake 425 40-50 mins.



Caramel Apple Pie
6 cups apples 1/4 cup apple juice 2 t lemon juice 1/2 cup brown sugar
1 T quick tapioca 1 T corn starch 1 T flour 1/2 t cinnamon 1/4 t salt stir together and let stand for 20 mins. cover with plastic wrap and micro-wave on high for 7-15 mins. or til thickens stir in 1/2 cup caramel ice cream topping sprinkle 1 t cornstarch in unbaked crust pour apple mixture in crust dot with 2 T butter put on top crust glaze with 1 egg white beaten and 1 T cold water Sprinkle with 2 T sugar and 1 t brown sugar mixed together Bake 425 10 mins. Bake 375 40 mins.



Apple Cranberry Pie
8 oz. crem cheese 1/4 cup brown sugar 1 egg mix together pour into unbaked crust
2 cups apples 1/2 cup halved cranberries 1 t cinnamon pour over cheese mixture
1/3 cup flour 1/3 cup quick or old fashion oats 1/4 cup butter mix into crumbs add 1/4 cup nuts sprinkle on top Bake 375 40-50 mins.

Indian Bread

This is Marcia's recipe. She had it at a restaurant (Sweet Tomatoes) and they gave her the list of ingredients and she made up this recipe. She said she buys her various types of flour at Winco or Fred Meyer in the bulk bins. I need to try this soon.

(Feb. 2009) I have tried it!! Yes, it is really good. I wasn't able to find barley flour so I substituted spelt flour. We will be making more of this.

Indian Bread

2 1/2- 2 3/4 cups whole wheat flour
1 cup white flour
1/2 cup barley flour
1/2 cup rye flour
1/4 cup wheat bran
1/2 cup oat bran
1/2 cup gluten (add when grinding whole wheat only) Add extra 1/2 cup white flour when not adding gluten
1/2 cup brown sugar
1 t. salt


1 1/2 cup HOT water
1/4 cup oil
1/4 cup molasses


1/2 cup warm water
1 T. sugar
1 T. yeast

Mix well, let raise. (the dough is sticky like the cool rise rolls, I like to put dough in fridge to raise) Bake @ 350 for 30-40 mins. for rolls (depending on size). Makes 24 rolls. Bake 40-50 mins. for round loafs. Makes 2 round loaves.

Grandma's Christmas Eve Fruit Punch

On Mon, 12 Jan 2009 "Toby Youngberg" writes:
Aunt Karla,
I was looking through the recipe book and couldn't find this one listed. There was a few fruit punch recipes listed, but they really didn't sound right. Grandma made this punch at just about every Christmas party I can remember. It was a red fruit punch (and it tasted like tropical punch or something) that she would freeze ahead of time and then mash up with either 7-up or Sprite in her big punch bowl.

Any ideas what might have happened to the recipe?

Thanks,
Toby

Hi Toby ~
Mom made all kinds of red punch. It just depended on what she had in her kitchen at the time. It wasn't usually a set recipe. I do know that she always used koolaid and 7-up/Sprite. Then whatever else she decided, sometimes she added lemonade and/or pineapple juice. The last few years I had made the punch for Christmas Eve. This is what I did.
1 package of Cherry Koolaid (any red one but I usually use Cherry), 1 package of Tropical Punch Koolaid, 1 package of Orange Koolaid, 2 to 2 1/2 c. sugar and enough water to make 1 gallon. Freeze til slushy. I made it Christmas Eve morning and put in the freezer. Add the 7-up at serving time. I know this isn't much of a recipe but it is good. I started making this back when my kids where in grade school for their class parties (only without the pop added). I had several Mom's call for the recipe because their kids loved it. I still make it often and I every time I make it for a group I get compliments on it. It's kinda funny/embarrassing when someone wants the recipe and you tell them it's just koolaid. It is the combination of the 3 flavors that makes it so good. If I want to make it extra special I add the 7-up. I made 4 gallon of this for Steve's work Christmas Party this year and added 2 2liter bottles of 7-up filling my 5 gallon bucket nicely. One of the guys told me it was the best punch he had ever drank and he must have drank 10 glasses of it. Another good thing about it is it's cheap and fast and you can make 1 gallon or 5 in the same amount of time.
In the cookbook I would say refer to the 10 Gallon/1 Gallon Punch recipe - the first recipe in the book on page 1. Then you can expand to your tastes.
Growing up we always had punch for Sunday dinner, my job was almost always to make the punch. Mom would tell me what to put in. The most common recipe was: 1 can of frozen lemonade and 2 packages of koolaid with 1 1/2 c. sugar with enough water to make 1 gallon. Any flavor of koolaid was good in this, but my favorite was lime. Anyway, give it a try and let me know what you come up with or what you like best.
Good luck ~ Love ~ Aunt Karla

A couple more punch/pop memories:
Of course we often had Mom's Famous Grape Juice, 2 qts of her home canned grape juice, a cup of sugar, a bottle of 7-up (it was a 1 qt. glass bottle then) and lots of ice to make one gallon.
When we were growing up about the only time you got to have 7-up was when you were sick or when we had grape juice. It was quite a treat if there was left over 7-up after making grape juice. Since I usually made the punch I learned to always make sure there wasn't enough room in the container for the whole bottle of 7-up then I would get to drink the last few swallows of it.
Pop was never a common household item and definitely not something you drank everyday. Growing up you only bought pop if it was on sale and the only kinds of pop I ever remember Mom buying were Root Beer, Orange, Quench and of course 7-up (back then Coke might have been about the only other variety available, and Mom never bought that). The Root Beer and Orange was used to make ice cream floats. Root Beer floats were probably our most common Family Home Evening Treat. I think that was Dad's favorite!! I think Mom bought Quench just because she liked it. Us kids didn't really care for it, but through the years we grew to like it because she would share it with us and make us feel special drinking it with her.

And this leads to a couple more memories:
Back then when you bought pop it came in pint or quart glass jars. If you washed the jars and returned them to the grocery story (usually Shamrock Market) they would give you a penny for the pints and a nickel for the quarts. If us kids boxed them up and got them ready and took them into the store Mom would let us keep the money. If I needed to earn money selling pop bottles was always what I did first. Then I would clean out and organize Mom's drawers and she would pay me for doing that ( I think I got a quarter per drawer). Sometimes when she was gone to meetings in the evenings I would clean out the bathroom drawers for a surprise for her. She always made a big deal out of my doing that for her. I learned that Dad would sometimes pay better than Mom. If I polished Dad's shoes he would give me fifty cents!! Depending on how much money I needed to earn, sometimes I would even polish his work boots. I loved to polish Dad's shoes and it soon became my job to polish his shoes for him every Saturday and he didn't even have to pay me for it but he often did anyway.
Enough of memory lane for today!!!

Best Baked Custard

This recipe was shared by Tonya Harrison Keene after she brought it to our April 2008 luncheon. It was the perfect dessert to go with the Chicken Enchiladas, fruit salad and vegetable salad served that day. This recipe came from Tonya's Betty Crocker Cookbook. It was still slightly warm when she served it. Yummy!!!

Best Baked Custard
3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
Nutmeg

Heat oven to 350. Blend eggs, sugar, salt, vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan,13x9x2 inches;pour very hot water into pan to within 1/2 inch of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled. Makes 6 servings.

Vegetable Salad

In April 2008 5 high school girl friends came to my home for lunch. LaRae Harris Wilson flew from Reno just to have lunch with us. How fun is that! Anyway Linda Craig Savage brought this salad and it was so good. She sent me the recipe and since I don't want to loose it I'm entering it here for safe keeping. The other 3 friends were: Lorraine Limb Robinson, Sherri Thornock Walton & Tonya Harrison Keene.
We ate, talked, laughed and shared stories for the entire afternoon. Friends Forever!!

Vegetable Salad
Broccoli
Cauliflower
Cut in bite size pieces and add:
1 box frozen peas
4 stalks celery, chopped fine
1/4 cup chopped onion

Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup mozzarella cheese
2 tablespoons vinegar or dill pickle juice
1 teaspoon salt

For the size of salad on the day of our get together I only used 1/2 the sauce.

Thanks for sharing Linda!!

Cranberry Orange Bread

After Thanksgiving I had alot of Cranberry Relish left. I felt I needed to make something with it. I took a Blueberry Orange Bread recipe and made several adjustments and this is what I came up with.
Combine:
4 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
Stir and set aside.
Place in mixing bowl:
2 eggs
1 c. orange juice or 1 2/3 c. orange juice & NO WATER
2/3 c. water
4 T. melted butter
1 1/2 c. cranberry relish
Start mixer and gradually add dry ingredients, mix just until combined. Pour batter into sprayed loaf pans. I made 5 medium sized loaves (3 1/2 by 7 1/2 inches). Bake at 350 for 50-55 minutes. Larger loaves will take longer to bake, about 65 minutes. Cool in pan for about 10 minutes and remove to wire rack to cool.
I glazed the loaves with:
powdered sugar (about 1 1/2 c.)
Orange juice or milk (start with 1 T.)
1/2 t. vanilla
Mix to desired consistency and spread over the top of loaves. Once glaze has set wrap loaves in saran wrap. Then freeze or let sit for 24 hours. I think this allows the flavors to blend. I think freezing them makes them more moist.
If you want the glaze to be shiny add 1 -2 T. melted butter.

Microwave Peanut Brittle

Well I could not believe that this recipe never made it in the cookbook. We all know that Mom made peanut brittle every year for Christmas!!! But sure enough it is not in there!!! So here it is. You may have to make some adjustments on the cooking time, depending on how old or new your microwave is.

Microwave Peanut Brittle
Place in a 3 qt. glass bowl:
1 c. sugar
1 c. raw peanuts
1/2 c. karo
1/8 t. salt
Stir and microwave on high for 3 minutes. Stir and microwave for 2 1/2 to 3 minutes more. Stir and add 1 T. butter. Microwave 1 minute more. The mixture should be fairly thick, if not; microwave 1 minute more. Add 1 t. baking soda and 1 t. vanilla. Stir well. Pour onto a buttered cookie sheet. Cool and break into pieces.

3 Hour Sunday Stew

Lisa sent me this recipe by email. The email said the recipe came from Erica Sellers and it was served at a Relief Society Enrichment. I don't know who that is but, it sounds good so I am saving it here so I don't loose it because I want to try it out. I sent it to all my recipe buddies maybe I will hear from them if it is good or not???
Happy Sunday!!!
Karla

3-Hour Sunday Stew
* Beef Stew Meat, cubed (cut up a cross-rib roast-no need to brown meat, just put in pan)
*Onion, chopped
*Carrots, chopped
*Celery, sliced
*Potatoes, small cubes (I used red potatoes; didn't peel)
*Optional: Can of corn and/or can of greeen beans (I used both)
Sauce: (Mix and pour over above ingredients)
*Family-size or equivalent Cream of Mushroom Soup
*Western Family Onion Gravy Packet
*1/2 cup milk

Bake at 275-300 for 3+ hours; This can be put in as you leave for Church and you'll come home to a hot meal!

Oven Smoked Turkey

Heather Hansen gave me this recipe when I went visiting teaching, she got it from Lauretta Vickery. I decided to give it a try. It turned out great!

Oven Smoked Turkey
8 T. liquid smoke
1/4 c. rock salt
1 c. Tender Quick Salt
1 gallon hot water
1 thawed turkey (10 to 20 pounds)
Mix together the first 4 ingredients. Soak turkey in brine for 15 hours in the refrigerator (or a cool place). Drain and bake in covered roaster or brown in bag for 15 hours at 200 degrees. Happy Thanksgiving!!!

Yummy Yogurt Salad

Arlene brought this salad to our High Priest Picnic this summer, she got the recipe at girl's camp from Linda Savage. It was gone in no time. I have made it several times since. It is fast, easy and very yummy; thus the name I gave it!! You can double it if you want a large quantity. It is also good with Mandarin Oranges instead of berries....

32 oz. vanilla yogurt
8 oz. whipped topping
3 1/2 oz. box instant vanilla pudding
2 to 3 c. berries (Blueberries, raspberries, huckleberries, etc)
Stir together and chill until serving.

Bundt Cakes Galore.....

Bundt cakes have become the new thing to serve at weddings. Ida gave me several bundt cake recipes to make for her son, Kip's wedding reception. The first one I made was very dry so I have adjusted them to make them moist. I have found that any cake mix can be made into a bundt cake by adding a small box of instant pudding, 1/2 c. oil or melted butter, 1 c. water or other liquid, 4 eggs. You can add other ingredients as desired, such as; coconut, chips or nuts. Baking times will vary according to what is added. When glazing I usually do 2 or 3 layers of glaze. I drizzle with a thinner glaze first while still warm so it sinks into the cake (before freezing the bundt cake - for the lemon or blueberry - I don't usually put anything on the others before freezing). When I remove them from the freezer I then spread a layer of thick glaze on the top and then thin the glaze and drizzle a final layer of glaze over that. If you want to garnish them with anything else you need to do it before the glaze sets up. Everytime I make these I learn a few new things. So I update these every once in awhile. If you have any hints to add please email them to me and I will add them too.
This one is Raspberry!!
Blueberry Bundt Cake
1 Golden Vanilla Cake Mix
1 3 1/2 oz. box of Instant Vanilla Pudding mix
1/2 c. oil
4 eggs
8 oz. cream cheese
1 can blueberries, drained (save the juice to be used in the cake and glaze)
Mix together at medium speed, cake mix, pudding, oil, eggs, cream cheese and 1/2 c. of blueberry juice. Beat for 2 minutes and fold in the blueberries. Pour into sprayed bundt pan. Bake at 350 for 40 minutes. Cool for 10 minutes and remove from pan. Glaze while warm.
Blueberry Glaze
1 c. powdered sugar
Remaining blueberry juice
Stir together using as much juice as needed to reach desired consistency. Drizzle over cake. If you want to freeze the cake I would add another layer of glaze at serving time. If you do not want to add the blueberries to this cake I would add 1 c. of water instead of the blueberry juice and blueberries. These are great cupcakes, bake for 20 minutes.
For Ben & Manda's wedding we used a can raspberries instead of blueberries. It was a pretty pink color and very yummy!!

Chocolate Bundt Cake
1 Devil's Food Cake Mix
1 3 1/2 oz. box Instant Chocolate Pudding Mix
1/2 c. oil
4 eggs
3/4 c. water
8 oz. sour cream
12 oz. semi-sweet chocolate chips
Mix together, cake mix, pudding, oil, eggs and water. Beat for 2 minutes. Add sour cream and chocolate chips, mix well. Pour into sprayed bundt pan. Bake at 350 for 40 minutes. Cool for 10 minutes and remove from pan. Cool completely before glazing.

Chocolate Frosting Glaze  (enough for 2 bundt cakes)
1 c. milk chocolate chips
3 T. butter
2 c. powdered sugar
3 T. hot water
chopped candy bar pieces, any kind you like
Melt together the chips and butter in microwave at 50% power, stirring every 30 seconds until melted together. Beat in powdered sugar and water using more as needed to reach desired consistency. Drizzle over cake. If freezing for later use add the glaze at serving time. Before the glaze sets up sprinkle with chopped candy bar pieces. If you like mint you could also add 2 t. mint extract. I did not add the extract but I used packaged mint pieces sprinkled over the glaze and it had a definite mint flavor, the extract might make it kinda overpowering. This recipe also makes great cupcakes!!
Heath candy bits are one of my favorite toppings sprinkled over the glaze.

I like this glaze too......

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Thin with water to make a glaze......

Red Velvet Pound Cake
1 1/2 c. butter, softened
3 c. sugar
5 eggs
3 c. all purpose flour
1/3 c. cocoa
1/2 t. salt
1/4 t. baking soda
1 c. buttermilk
1 oz. red food coloring
1 t. white vinegar
1 t. vanilla
In a large mixing bowl beat together, butter and sugar at medium speed until fluffy. Add eggs one at a time, beating well after each one. In another bowl combine dry ingredients and set aside. In another bowl combine buttermilk, food coloring, vinegar and vanilla. Gradually add flour mixture to butter mixture, alternately with the buttermilk mixture. Mix well. Pour batter into sprayed bundt pan. Bake at 350 for 35 to 50 minutes. Cool for 10 minutes and remove from pan. Cool completely before adding glaze. If freezing add glaze when removed from freezer.
Cream Cheese Glaze
3 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 T. milk
Beat cream cheese at low speed until creamy. Gradually add powdered sugar, beating until combined. Add milk and beat until smooth. Drizzle over the cake.
I like to top this cake with shaved chocolate OR drizzle with a little bit of the chocolate glaze used for the Chocolate Bundt Cake.
HINTS: Do NOT double this recipe!! It makes a big batch of batter just as it is. Also when filling pans be careful. If you overfill your pan it will overflow when baking and you have a BIG MESS!!! This batter rises more than the other ones so DO NOT FILL YOUR PANS AS FULL as you do on the other ones. I fill one regular sized bundt pan and 1 small sized bundt pan with this recipe and it works much better. (Or I think 2 batches would fill 3 regular sized pans nicely) I changed the cooking temperature from 325 to 350 and reduced the cooking time. It cooked much better and was more moist and the batter didn't seem to overflow from the pan after that.

Ultimate Carrot Bundt Cake
1 Carrot Cake Mix
1/2 c. water
1/2 c. oil
4 eggs
8 oz. crushed pineapple, undrained
1/2 c. chopped nuts
1/2 c. coconut
1/2 c. raisins
Mix together cake mix, water, oil and eggs. Beat for 2 minutes. Add remaining ingredients and mix well. Pour into a sprayed bundt pan. Bake at 350 for 35 to 45 minutes. Cool for 10 mintues and remove from pan. Glaze with the above Cream Cheese Glaze. If desired garnish with chopped nuts OR toasted coconut before the glaze sets up.

For the Lemon Bundt Cake I used my Lemon Pound Cake recipe on page 81 in the Atkinson Family Favorites Cookbook. ONE OF MY ALL TIME FAVORITE RECIPES from my MOM!!
Well, for those of you who don't have our family cookbook....here is the recipe.

Lemon Pound Cake
1 lemon cake mix
1 small box lemon instant pudding
1/2 c. oil
1 c. water
4 eggs
Beat together at medium speed for 2 minutes. Pour into sprayed bundt pan. Bake at 350 for 40 to 50 minutes. Cool for 10 minutes in pan and dump out onto cake plate. Drizzle with glaze while still warm.
Sometimes I use loaf pans or muffin pans and don't bake them as long.
Sometimes I add 1 T. poppy seeds to batter & sometimes I sprinkle more poppy seeds over the glaze.
These are great made ahead and frozen. Sometimes I add more glaze after removing from freezer.
Glaze
1 c. powdered sugar
2 to 3 T. lemon juice
Mix together until desired consistency. After removing from freezer, I like to do a coat of thick glaze on the top and then thin the glaze and drizzle a finished layer.


Ben & Manda - April 24, 2009

Bundt cakes are great...but they don't take the place of a wedding cake!!! But then...that's coming from a wedding cake maker!!!!
That's it for now.....Would love to hear what your favorites are?????