Servings 12-14

INGREDIENTS:

1 cup butter, softened

1/2 cup Crisco shortening

3 cups sugar

6 large eggs, room temperature

1 tablespoon vanilla

1 cup whipping cream ( unwhipped)

3 cups all-purpose flour

3/4 teaspoon baking powder

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 9 or 10-inch tube pan.

In a bowl beat butter with Crisco, sugar and eggs and vanilla for 4 minutes with an electric mixer on medium speed (must beat for at least 4 minutes, this is important!).

Beat in whipping cream until combined.

Sift the flour with baking powder.

Add in flour/baking powder; beat on low speed until just combined.

Spoon batter into prepared pan.

Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).

Remove from oven and let cake cool in pan for 15 minutes, then remove.

Servings 12-14

INGREDIENTS:

Cake:

3 cups all-purpose flour

2 cups sugar ( for a sweeter taste can use more sugar)

1 teaspoon salt

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter, room temperature ( no substitutions)

1 tablespoon vanilla

2 teaspoons butter extract (optional)

4 large eggs

Butter Sauce:

3/4 cup sugar

1/3 cup butter ( no substitutions)

3 tablespoons light cream or water

2 teaspoons vanilla

INGREDIENTS:

1/2 cup creamy peanut butter (a little more won’t hurt)

1/2 cup butter, cubed

1/8 teaspoon salt

2-1/2 cups butterscotch chips

1-1/2 teaspoons vanilla

2/3 cup sweetened  flaked coconut

4 cups colored miniature marshmallows

INSTRUCTIONS:

Butter a 9 x 9-inch baking pan.

In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips and salt; stir until smooth.

Mix in vanilla then coconut and marshmallows.

Transfer mixture to prepared baking pan; smooth out with back of spoon.

Cool in the refrigerator.

Cut into bars.

You will also find this recipe on www.recipezazz.com

Servings 12

INGREDIENTS:

1 cup packed brown sugar

1/2 cup sour cream

2 tablespoons butter plus 1/2 cup butter, divided

2 teaspoons cornstarch

2 teaspoons vanilla, divided

2 cups vanilla ice cream, softened but not melted (just soft enough to blend in the batter)

2 large eggs

1-1/2 cups all-purpose flour

1 cup graham cracker crumbs ( about 16 squares)

2/3 cup sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped pecans, toasted

sweetened whipped cream

Yield 12

INGREDIENTS:

1/4 cup cornstarch

1/8 teaspoon salt

3 cups milk or 3 cups half-and-half cream (or 1-1/2 cups each)

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 cup milk chocolate chips

vegetable cooking spray, for plastic cups

12 (3 ounce) disposable plastic cups

12 wooden popsicle sticks

INSTRUCTIONS:——————————————–

In a heavy-bottomed saucepan, combine the cornstarch and salt.

Gradually stir in milk or half and half, then stir in corn syrup and vanilla; bring to a boil; cook and stir for 1 minute or until thickened.

Reduce heat, stir in the milk chocolate chips until melted.

Pour in to cups (sprayed with vegetable spray, I like Pam spray).

Cover each cup with heavy-duty foil; insert sticks through foil.

Place in a 13 x 9-inch pan.

Freeze until firm.

Remove foil and cups before serving.

INGREDIENTS:

1/3 cup soft butter

3/4 cup white sugar

3/4 cup brown sugar, packed

2 large eggs

1-1/2 teaspoon vanilla

1 cup peanut butter (room temperature)

1-1/4 teaspoon baking soda

3 cups gluten-free oats

3/4 cup gluten-free chocolate chips (or can use raisins)

1/2 cup sunflower seeds or chopped nuts or coconut

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease baking or cookie sheet/s.

Using an electric mixer, beat butter and sugars.

Add eggs, beating well after each addition, and vanilla.

Add peanut butter and mix well.

In a medium bowl stir together baking soda and oats.

Add to peanut butter mixture.

Mix in chocolate chips or raisins then sunflower seeds or nuts or coconut  until combined.

Drop a generous tablespoon of dough onto a well-greased cookie sheet and flatten slightly with fork.

Bake 10-12 minutes, or until lightly browned at edges (Make sure to watch while baking as the cookies can scorch quickly).

 Cool on rack.

You will also find this recipe on www.recipezazz.com

Although the coffee is optional it really does add in a deep flavor, these are better the next day so I recommend making a day in advance

Servings

INGREDIENTS:

1-1/2 cups semi-sweet chocolate chips

1 (19 ounce) can chickpeas, rinsed well and drained

4  large eggs

2 tablespoons instant coffee powder (optional but good to add in)

2 tablespoons canola oil

1-1/2 teaspoons vanilla

1/2 cup brown sugar, lightly packed

1/2 teaspoon gluten-free baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

INSTRUCTIONS:——————————————-

Preheat oven to  350 degrees F.

Grease a 9-inch square pan or line with parchment paper and grease lightly.

Melt the chocolate at low power in the microwave, watching carefully or in a double boiler over simmering water; set aside to cool.

Combine chickpeas  eggs and coffee powder in food processor and blend until very smooth.

Add oil vanilla, brown sugar, baking powder and salt and process until blended.

Add in melted chocolate and process just until mixed.

Stir in nuts if desired.

Pour batter into prepared pan.

Bake for 35-40 minutes.