Category: CAKES & PIES

BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

And the first opening bloom of the Christmas Cactus this season.

99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

GREEN BEAN CASSEROLE
3-15 ounce cans cut green beans, drained VERY WELL!
2 1/2 tablespoons butter
2 tablespoons Wondra
1 1/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
1 teaspoon celery flakes
2 tablespoons Riverhouse Parmesan Herb dressing **
3 slices bacon, cooked and crumbled
1 cup +/- French’s French fried onion rings

  • Over medium heat melt butter in saucepan.
  • Whisk in Wondra until golden.
  • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
  • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
  • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
  • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
  • Pour sauce over beans and gently toss and coat.
  • Pour into a baking dish and top with crumbled bacon and fried onion rings.
  • Bake 20-30 minutes until heated through.

**If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

CRANBERRY POMEGRANATE TANGERINE SAUCE
1 bag cranberries
1 cup pomegranate seeds

1/2 cup fresh squeezed tangerine juice with pulp*
1/2 cup pineapple juice*
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
  • Wash cranberries and drain in colander.
  • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
  • Add cinnamon and orange peel. Stir well.
  • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
  • When the mixture begins to boil, reduce heat.
  • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
  • Sauce will thicken as it cools.
  • Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
8 tablespoons unsalted butter, melted and cooled slightly
1 Egg

  • Preheat oven to 350 degrees.
  • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
  • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

FILLING 
8 ounces softened cream cheese
15 ounce can pumpkin
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe follows) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

I’m off to wrap Christmas presents – Have a great weekend! 

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PERFECT CHEESECAKE FOR BAKING PARTNERS

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture.I added my homemade caramel sauce and served it for Easter.

Perfect Cheesecake.jpg

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP April 2013

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream
Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
CAKE
4 ounces German Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 cup  butter, softened
2 cups  sugar
1 teaspoon PURE vanilla
1 cup  buttermilk

  • Preheat oven to 350°F.
  • Spray pan(s) with non-stick cooking spray.
  • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
  • Sift together flour, baking soda and salt. 
  • Beat butter and sugar in large bowl with mixer until light and fluffy. 
  • Add egg yolks, one at a time, beating well after each. 
  • Blend in melted chocolate and vanilla. 
  • Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stirring gently until well blended. Pour into prepared pans.
  • BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
  • Immediately run small spatula around cakes in pans. 
  • Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

ICING**
1/2 cup butter, softened
2 ounces unsweetened chocolate
1 teaspoon PURE vanilla
2 cups powdered sugar
1 +/- tablespoons milk
1 cup “burnt” toasted coconut
1/2 batch Caramel

  • Cream butter.
  • Add powdered sugar one cup at a time to the butter and bled well.
  • Add vanilla and stir until smooth.
  • Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Add chocolate to sugar mixture, blending well.
  • Add milk until desired consistency.
  • Fold in 1/4 cup toasted coconut to icing.
  • Ice cake and top with remaining toasted coconut.
  • Just before serving pour a bit of warm Caramel on top,

**If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

    BUTTERFINGER PIE

    I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
    The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
    In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

    BUTTERFINGER PIE

    CRUST
    24 OREO cookies, crushed
    3 tablespoons butter, melted

    • Blend together the crushed cookies and butter until you have a uniform consistency.
    • Press cookie crumbs into your 9 inch spring form pan.
    • Place in the freezer while you prepare the filling.

    FILLING
    8 ounces cream cheese
    1/2 cup JIF creamy peanut butter
    1/4 cup superfine sugar
    pinch of Sea Salt
    8 ounces cool whip
    3 King size candy bars, chopped fine

    • Cream the cream cheese until smooth.
    • Add peanut butter, sugar and salt beating until fluffy.
    • Fold in the cool whip with a spatula just until incorporated.
    • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
    • Remove crust from the freezer.
    • Pour into the prepared crust and spread smooth.
    • Top with remaining candy bar pieces.
    • Chill at least one hour (overnight is best) before serving.

    CARROT CAKE CHEESECAKE

    It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

    CARROT CAKE CHEESECAKE

    Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
    Yield: 8- 10 servings

      CHEESECAKE MIXTURE 
      2 (8 ounce) packages cream cheese, softened well (but not melted)
      2/3 cup granulated sugar
      1 1/2 teaspoon all-purpose flour
      2 large eggs
      1 teaspoon PURE vanilla extract
      1/2 cup sour cream

        CARROT CAKE MIXTURE
        1 1/4 cups all-purpose flour
        1/2 teaspoon baking soda
        1/2 teaspoon baking powder
        1/4 teaspoon salt
        1 1/2 teaspoons ground cinnamon
        1/8 teaspoon ground nutmeg
        1/2 cup canola oil
        1/4 cup unsweetened applesauce
        2/3 cup granulated sugar
        1/3 cup packed light brown sugar
        2 large eggs
        1 teaspoon PURE vanilla extract
        1 1/3 cups finely grated carrots 
        1/3 cup golden raisins (soaked in rum until plump and drained well)

        TOPPING
        2 ounces cream cheese, softened
        1 tablespoons butter, softened
        1 1/4 cups powdered sugar
        1/4 cup + 2 tablespoons sour cream
        1/2 teaspoon  PURE vanilla extract
        1/2 cup finely chopped pecans (optional)

        CHEESECAKE MIXTURE

        • Preheat oven to 350 degrees. 
        • Butter a 9-inch spring form pan and set aside.
        • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
        • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
        • Mix in eggs one at a time, mixing just until combined after each addition.
        • Add vanilla. 
        • Blend in sour cream. 
        • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

        CARROT CAKE MIXTURE

        • Rinse beaters clean. 
        • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
        • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
        • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
        • Add carrots and mix until evenly distributed. 
        • Fold in raisins by hand.
        • Tap bowl forcefully against counter top several times to release large air pockets.

        ASSEMBLY

        • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
        • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
        • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
        • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
        • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
        • Remove from oven and allow to cool on a wire rack 1 hour.
        • Cover with foil and chill in refrigerator 6 hours.
        • Add topping and chill overnight.

        TOPPING

        • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
        • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
        • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
        • Sprinkle edges with chopped pecans. 
        • Store in refrigerator in an airtight container. 
        • Enjoy!

        Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish

        OREO COOKIE CAKE aka BAT’S BREATH CAKE

        OREO COOKIE CAKE aka BAT’S BREATH CAKE
        1 cup white sugar
        1/2 cup butter
        2 JUMBO eggs
        1 1/2 teaspoons vanilla extract
        1/2 teaspoon maple extract
        1 1/2 cups all-purpose flour
        1 3/4 teaspoons baking powder
        6 crushed OREO cookies
        1/2 cup whole milk

      • Preheat oven to 350 degrees.
      • Grease and flour a 9×9 inch BUNDT pan.
      • In a medium bowl, cream the butter.
      • Add sugar and cream again.
      • Add the eggs, one at a time, beating until well blended.
      • Add in the vanilla and maple extracts.
      • Sift together the flour and baking powder.
      • Add to the creamed mixture and mix well.
      • Blend in the milk until batter is smooth.
      • Pour into the prepared pan.
      • Bake for 30 to 40 minutes.
      • Cake is done when it springs back to the touch.

        • DARK OF NIGHT FROSTING
        8 tablespoons butter, melted
        3 cups powdered sugar
        2/3 cup Hershey’s cocoa
        1/3 cup milk

      • Mix all together.
      • Spread over cooled cake.
      • Decorate with orange candy balls.

        • SPICED APPLE GINGER PIE

        SPICED APPLE GINGER PIE
        FILLING
        7-8 firm, juicy Granny Smith apples, cored, peeled and sliced
        1/4 cup golden rum
        1/2 cup water
        1 cup golden raisins
        2 tablespoons butter
        2/3 cup+ packed brown sugar
        1/3 cup sugar
        3 tablespoons flour
        2 teaspoons cinnamon
        1/2 teaspoon nutmeg
        2 tablespoons lemon juice
        1 tablespoon vanilla
        2 tablespoons honey
        ~~~~~~~~~~~~~~~
        CRUST
        1 1/2 cups crushed gingersnaps
        1 1/2 cups crushed vanilla wafers
        1/2 cup crushed walnuts
        1 teaspoon ground ginger
        1 teaspoon cinnamon
        1/2 teaspoon nutmeg
        1/2 teaspoon grated orange peel
        1/2 cup sugar
        2 teaspoons lemon juice
        2 teaspoons lime juice
        1/4 cup melted butter


        • Preheat oven to 375 degrees.
        • Mix water and rum together and soak raisins in the mixture while your are preparing the apples.
        • Drain the raisins retaining the rum mixture.
        • In a large skillet melt the butter. Add the rum mixture.
        • Add apples and simmer until apples are tender, about 15-20 minutes.
        • While apples are simmering, prepare crust. Finely grind the vanilla wafers, ginger snaps and walnuts together. I use my mini Cuisinart and do it in just a few small batches to get the crumbs extra fine and then cut everything else in with a pastry blender. Add the seasonings, melted butter, lemon and lime juices until well blended.
        • Press 1/3-1/2 of crust into a greased deep pie plate.*
        • When apples are tender, sprinkle sugars, flour and seasonings over the apples.
        • Fold in the lemon juice, vanilla, honey and raisins.
        • Simmer until gooey.
        • Pour into the pie plate and top with remaining crust.
        • Bake 50-60 minutes until golden.
        • Cool.
        • Serve with vanilla ice cream.

        *I sometimes sprinkle 1/3 of the crust mixture between layers of apples.

        COKE CAKE

        COKE CAKE
        1 cup flour
        1 cup sugar
        3/4 cup miniature marshmallows
        1/4 cup shortening
        1/4 cup butter, softened
        2 scant tablespoons cocoa
        1 Jumbo egg, beaten
        1/2 cup Coca-cola
        1/4 cup buttermilk
        1/2 teaspoon baking soda

        • Preheat oven to 350 degrees. 
        • In a large mixing bowl sift together the flour and sugar. 
        • Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together. 
        • Add the cocoa and coke, mixing well. 
        • Pour over the flour mixture. 
        • Add the buttermilk, egg and baking soda, mixing well. 
        • Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back. 

        ICING 
        1/4 cup butter, softened
        3 tablespoons coke
        2 scant tablespoons cocoa
        2 cups powdered sugar

        •  Bring butter, cocoa and coke to a boil. 
        • When smooth, remove from heat and mix in sugar to desired consistency. YUM ~ 
        • Enjoy 

        BEFORE & AFTER ICING
        Hubby gave it 2 thumbs up!  

        PINEAPPLE ANGEL FOOD SNACK CAKE

        PINEAPPLE ANGEL FOOD SNACK CAKE
        1 box Angel Food Cake Mix
        1 large can crushed pineapple with juice

        • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
        • Bake 30-35 minutes in a 350 oven. 
        • Voile’, a light and fruity dessert. 
        •  If you want to get fancy spoon Comstock cherries over top before serving.  It is very good with a war rum raisin sauce also.

        STREUSEL COFFEE CAKE

        Kristen from Frugal Antics of a Harried Homemaker is our Friday baker at OUR KrAzY kitchen. She posted a recipe for Sour cream coffee cake a while back that is one that she is trying to duplicate from her SIL. It looked and sounded like my grams old recipe that I told her I’d dig out grams recipe for her and then I decided to go a step further and make it and do a post to highlight the good and yummy flavors. You get a light fluffy cake and ooey gooey streusel – YUMMY!

        Grams old recipe calls for Bisquick and I no longer use it for health reasons, but make my own so I will include that recipe too.

        STREUSEL COFFEE CAKE

        CAKE
        2 cups bisquick
        2 tablespoons sugar
        1 egg
        2/3 cup buttermilk
        2 tablespoons oil

        STREUSEL
        1 cup bisquick
        1 cup packed brown sugar
        2 teaspoons-2 tablespoons cinnamon(based on flavor preference)
        4 tablespoons butter

        • Preheat oven to 350 degrees.
        • Generously spray 9×9 square baking dish with PAM.
        • Mix cake ingredients together until well blended.
        • Spread into baking dish, mixture will be thick.
        • Mix streusel ingredients together until fine crumbles.
        • Spread over the cake. With a knife gently cut a star into the cake to gently press some streusel into the cake.
        • Bake 20-30 minutes until toothpick comes out clean.

        HOMEMADE BISQUICK
        4 ½ cups sifted flour
        2 tablespoons sugar
        1 tablespoon + 1 ½ teaspoon baking powder
        1 cup butter
        ½ teaspoon salt
        2/3 cup powdered milk**

        • Stir together flour, baking powder, salt, and sugar.
        • Sift again 2-3 times in a large bowl.
        • Cut in butter with pastry blender or two knives until the mixture is similar to cornmeal.
        • Add dry milk.
        • Use in recipes that call for Bisquick or all-purpose mix.

        **you can skip this ingredient if your recipe calls for any kind of milk, not water.

        OREO COOKIES & CREAM CHEESECAKES

        OREO COOKIES & CREAM CHEESECAKES
        adapted from Martha Stewart Makes 30

        42 OREO cookies, 30 whole and 12 coarsely chopped
        4-8 ounce packages cream cheese, room temperature
        1 1/2 cup sugar
        1 teaspoon pure vanilla extract
        4 large eggs, room temperature, lightly beaten
        1 cup sour cream
        Pinch of salt

        • Preheat oven to 275° degrees.
        • Line  muffin tins with paper liners.
        • Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
        • In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.
        • Gradually add the sugar, and beat until combined.
        • Beat in the vanilla.
        • Add eggs, one at a time, beating to combine and scraping down sides of bowl as needed.
        • Add in sour cream and salt, beat to combine.
        • Using a large spatula, fold in the chopped Oreo cookies.
        • Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
        • Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
        • Transfer the muffins tins to a wire rack to cool completely.
        • Refrigerate (in the muffin tins) at least 4 hours (or overnight).
        • Remove from tins just before serving.

        GRANDMA’S STREUSEL COFFEECAKE

        GRANDMA’S STREUSEL COFFEECAKE
        2 + 1/3 cups flour
        2 teaspoons baking powder
        1/2 teaspoon baking soda
        1/4 + 1/4 teaspoon salt
        1/4 + 1/4 teaspoon cinnamon
        1/4 teaspoon nutmeg
        1/4 + 2/3 cups sugar
        1/2 cup packed brown sugar
        1 teaspoon grated orange peel
        6 + 6 tablespoons butter, room temperature
        2 JUMBO eggs, room temperature
        1 teaspoon pure vanilla
        1/2 cup milk
        1 teaspoon vinegar
        1/2 cup finely chopped walnuts
        2 cups blueberries

        • Preheat oven to 350 degrees.
        • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
        • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
        • Gently fold in the blueberries.
        • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
        • Pour into a prepared 9×9 pan.
        • In a small food processor process all the remaining ingredients except the walnuts until smooth.
        • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
        • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
        • Scatter walnuts evenly over top.
        • Bake 1 hour.
        • Serve warm with a dab of butter melting on top of each piece.