Cocoa Ripple Ring Bundt Cake

Ingredients:

1 1/2 cups all purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup (1 stick) butter
3/4 cup granulated sugar
2 eggs
3/4 tsp. vanilla
3/4 cup milk

Cocoa Ring:

1/4 cup unsweetened cocoa (has to be powder, not block)
1/2 cup sugar



Make It:

In a bowl, blend together dry ingredients. Cream butter and sugar, then add eggs and vanilla and beat well. Next, alternate mixing the dry ingredients and the milk to the butter/sugar/eggs mixture.

In a separate bowl, combine cocoa and sugar for the cocoa ring. Generously grease a 2-3 quart bundt pan. Add 1/3 of the batter to the pan, then sprinkle 1/2 of the cocoa ring mixture on top of the batter, and then add another third of the batter, followed by the last of the cocoa mixture, and lastly the rest of the batter.

Be sure to keep the cocoa mixture away from the sides of the pan, otherwise it might cause the cake to tear when removing it from the pan.

Bake approximately 45 minutes at 350 degrees.

Depending on your personal oven, the bake time may be shorter or longer. Serve the cake plain, with powdered sugar sprinkled on top, or choose to drizzle chocolate sauce over the top.

The original Better Homes and Gardens recipe used Crisco shortening instead of butter.  This is a coffee cake.

Jelly Cake

Ingredients:

1 box duncan hines butter batter cakemix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
**
shredded coconut, if desired for top (optional)

Directions:

The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.

Preheat oven to 350°F. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely. Split layers equally to make four layers.

Spread jelly mixture between layers, on top and sides of cake. Sprinkle with coconut if desired. Keep refrigerated.

* My dad loved this cake it was made with Rex jelly.  You can no longer purchase this in grocery stores but you can find it at:  www.mamajscabin.com

Orangeade

Ingredients:

2 cups water
1 1/2 cups white sugar
6 cups water
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice

Directions:

Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.

Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Candied Jalapeños (Cowboy Candy)

Recipe from tastykitchen.com. One popular and easy appetizer you see on a lot of holiday party tables is cream cheese topped with some sort of spicy jelly. Dress up the dish with a lip-tingling jar of “cowboy candy,” or candied jalapeño. It’s easy to make and very pretty; for added holiday cheer, use a mix of green and red peppers. Be forewarned: These are totally addictive.

3 pounds fresh jalapeño peppers, washed

2 cups cider vinegar

6 cups white granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Wearing gloves, remove and discard stems from all of the jalapeño peppers. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the top rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean damp paper towel and fix on new two-piece lids to finger-tip tightness.

If eating right away, place jars in refrigerator. To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. To serve, spoon candied jalapenos on top of cream cheese and serve with crackers.

Yield: 4 (8-ounce) jars

Pineapple Cheese Ball

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 cups chopped pecans, divided
Assorted crackers

Directions:

In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight.

Just before serving, roll cheese ball in remaining pecans. Serve with crackers.


Yield: 3-1/3 cups.

Nachynka (Cornmeal)

Ingredients:


1/4 c. butter
1/4 cup oil
1 medium sized onion, peeled, chopped
1 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. boiling water
1 egg
1 c. milk

Directions:

Pre-heat oven to 350F.
Put butter and oil into a thick pan, add chopped onions. Saute until tender, but not brown. Remove the onions from the pan. To the drippings in the pan, add the cornmeal, salt and pepper and mix well. Fry for 5 mins., carefully so as not to brown, stir constantly.

Add the water gradually, 1/2 c. at a time while stirring over the heat. Beat the egg and add milk, then beat slightly. Add egg and milk mixture, a little at a time, to the cornmeal, stirring constantly to prevent the egg from cooking seperately. Add onions and stir.

Pour into a saucepan or casserole dish and bake for 1/2 hour. Serve hot.

Serves 4

Gluten Free Cornbread Dressing

Ingredients:

1 recipe Gluten Free Southern Cornbread
2 c. gluten free bread crumbs*
2 c. onion, diced
1 c. celery, diced
1 stick butter or margarine
1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper
4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

Directions:

Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

Dice the onions and celery.

Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent.

Crumble the corn bread into a really large bowl. Add the bread-crumbs, and the onion and celery, and then, all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous stuff here.

Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

Gluten Free Cooking School

Nachynka (Spoonbread)

BUKOVINIAN NACHYNKA:

1 small onion, chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten

Cook the onion in the butter until it is tender but not brown. Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter. Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps. Cook until it thickens. Remove it from the range and blend in the cream. Beat the eggs well and fold into the cereal. Spoon into a 2-quart buttered casserole. Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It should have a crisp golden brown crust all around. Serves 6 to 8.

BUKOVINIAN NACHYNKA:

6 slices bacon
1 small onion, finely chopped
3 tbsp. butter or bacon drippings
1 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream

Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar.

Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened.

Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

CHICKEN BROTH NACHYNKA:

Since this recipe has no fat make sure you use homemade well seasoned rich chicken broth.

1 cup corn meal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten

Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps. Cook the mixture until most of the liquid is absorbed. This mixture should not be very thick. Stir some of the hot cereal into the beaten yolks, and then blend it with the rest. Cook it over a low heat from 5 to 6 minutes. Serve hot or cold with any meat preparation. serves 7 to 9.

NACHYNKA:

1 medium onion
1/4 lb. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs, well-beaten
1 tsp. baking powder

Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hour.

NACHYNKA FOR 100 PEOPLE:

1 cup diced onion
1 pound butter
6 cups cornmeal
6 quarts milk
4 cups cream
1/3 cup sugar
2 tbsp. salt
2 tsp. pepper
24 eggs
4 tsp. baking powder

Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350 degrees F. for 1 to 1 1/2 hours, or until golden brown.

Country Cornbread Dressing (Jiffy Mix)

Ingredients:

1/2 teaspoon sage
1 cup chopped onions (optional)
1/4 cup water (or more to moisten as much as you prefer)
1 (10 ounce) can chicken broth
2 eggs
1 lb sausage
2 cups celery, slices (optional)
2 (8 1/2 ounce) boxes Jiffy cornbread mix (prepared according to directions on box)
4 cups soft breadcrumbs

Instructions:

Fry sausage and add sage, celery, and onion.

Add breads, eggs, chicken broth and 1/4 cup water (or more) and bake at 350F in a 9x13 pan for 35 minutes.

Cornmeal Dressing

INGREDIENTS:

1 cup Quaker corn meal (yellow)
2 cups cold water or chicken stock
1/3 cup butter
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion (I prefer red)
1 tsp salt
1/4 tsp pepper
1 1/2 tsp poultry seasoning
5 cups toasted bread crumbs
2 eggs beaten

DIRECTIONS:

Combine cornmeal and water/chicken stock in sauce pan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. Stuff lightly into neck of turkey or chicken. Roast according to standard roasting directions. Dressing may be baked in a covered casserole in slow oven (325) 50 to 60 minutes. Uncover for the last five minutes to brown the top.

Serving Size:  Makes 16 2" servings

Boiled Salad Dressing

Ingredients:

2 tablespoons flour
1-1/2 tablespoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
3 egg yolks
1/2 cup evaporated milk
1/4 cup light cream
1/2 cup cider vinegar
2 tablespoons butter

Instructions:

Mix together the flour, sugar, mustard, salt and egg yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, stirring con-stantly, until the mixture is heated through. Add the cream and vinegar alternately, a few drops at a time. Stir and beat the mixture while it cooks, until thick and smooth: Remove from the stove, and stir in the butter. When the butter is melted, strain the dressing.

Yankee Magazine

Southern Cornbread Dressing

Serves: 4

Ingredients:

1 7.5 oz. box Glory Foods® Cornbread Mix, prepared, crumbled and dried, OR your favorite cornbread mix
3 Tbsp. Butter or margarine
1/4 cup Onion, diced 1/4" (1 small)
1/4 cup Celery, diced 1/4" (2 stalks)
1 cup Water
2 tsp. Glory Foods® Chicken Seasoned Cooking Base
1/4 tsp. Poultry seasoning, ground
Cooking spray, as needed

Directions:

Prepare cornbread according to package directions. Cool and crumble into 1/4" pieces.

Allow to dry at room temperature for up to 48 hours.

Place the crumbles into a medium-sized bowl. You may also dry the cornbread in the oven at 200 degrees for approximately 60 to 90 minutes or until dry.

Melt butter into a 12"-wide nonstick skillet. Add onions and celery. Cook over medium heat until onions and celery are soft.

Add water, Glory Foods® Chicken Seasoned Cooking Base and poultry seasoning to the celery and onion mixture. Bring to a boil.

Pour the boiling mixture over the cornbread crumbles. Toss until cornbread is evenly moistened.

Coat an 8"x 8" baking dish with cooking spray. Pour cornbread dressing into the baking dish.

Bake at 350 degrees for 45 minutes, or until heated through and brown on top.

Glory Foods

Classic Southern Buttermilk Cornbread

INGREDIENTS:

2 cups white or yellow cornmeal
1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons melted shortening, plus more for the skillet

PREPARATION:

 Heat the oven to 425° F. Position the rack in the center of the oven. Put about 1 tablespoon of shortening in a 9- to 10-inch cast iron skillet and put the skillet in the oven.

In a large bowl, combine the cornmeal, flour, baking powder, soda, and salt. Whisk to blend thoroughly.

In another bowl, whisk together the buttermilk, egg, and shortening.

Add the buttermilk mixture to the dry mixture and stir just until blended.


Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.

Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for about 20 to 24 minutes, until golden brown.

Cut the cornbread in wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes great dressing to go with chicken, pork, or turkey.

Serves 6 to 8.

Portuguese Cornbread: Broa

Ingredients:

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

Directions:

In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.

In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.

Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.

Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.

Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.

Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

Recipe courtesy of Tyler Florence

Southern-Style (Moist) Cornbread

IINGREDIENTS:

2- 2⁄3 tablespoons bacon drippings or 2 2⁄3 tablespoons butter or 2 2⁄3 tablespoons olive oil
2 cups stone-ground yellow cornmeal
3 tablespoons molasses
1 teaspoon salt
2 1⁄8 teaspoons baking powder
1⁄2 teaspoon baking soda
2⁄3 cup rapidly boiling water
1 1⁄2 cups buttermilk
2 large eggs, beaten lightly

DIRECTIONS:

Set oven to 425 degrees. Place 8" square baking dish (preferably glass) with drippings (butter) in oven while it heats.
Place 2/3 cup cornmeal in medium bowl.
Mix 1 1/3 cup cornmeal, salt, baking powder & soda in small bowl.
Pour boiling water into medium bowl of cornmeal. The water must be *rapidly* boiling to form the proper mush!
Whisk in buttermilk gradually, breaking up lumps as needed.
Whisk in eggs & molasses.
When you can smell the bacon fat, or the oven is heated, remove pan from oven, then add dry ingredients to wet, and mix until just moistened.
Whisk in hot fat from pan just until incorporated.
Pour batter into hot pan, and bake about 25 minutes, until top is golden brown and center tests clean with a toothpick.

Cool 5 minutes before cutting.

Food.com

Seville Orangeade

Prep time: 15 minutes.    

Yield:  Makes 1 1/2 quarts

INGREDIENTS:

10-12 seville oranges, washed and scrubbed clean
1 cup sugar
The juice from one large lemon
5 cups cold, filtered water

METHOD:

1 Cut the oranges in half lengthwise and then slice them into thin 1/8-inch slices.

2 Put them in a large flat-bottomed non-reactive bowl. Stir in the sugar. Use a potato masher to mash the orange slices until most of the segments are juiced.

3 Pour water into the bowl of orange slices. Stir to mix gently, making sure that any undissolved sugar gets completely dissolved. Stir in the lemon juice.

4 Set a large fine mesh strainer over another large bowl and strain the orange mixture through it, pressing if necessary to get out as much of the juice as possible. Pour into a serving pitcher.

Simply Recipes

Groovy Orangeade

INGREDIENTS:

2 oz. lemonade
1 oz. Monin Candied Orange Syrup
14 oz. ice
2 oz. lemon-lime soda

Yield: 1 Glass

INSTRUCTIONS:

1. Fill serving glass with ice.

2. Add remaining ingredients.

3. Cap and shake vigorously, or transfer from serving glass to other glass and back.

4. Garnish.

Southern Glazed Ham

Ingredients:

1 spiral sliced ham
1 1/2 cups crushed graham crackers
1 cup light brown sugar
1/2 teaspoon salt

Instructions:

Line a roasting dish with foil and place the ham meat side down.

In a small bowl combine the cracker crumbs, salt, and brown sugar.

Pat the cracker mixture all over the ham and cover with foil.

Bake according to package directions, removing the foil the last 15 minutes to brown the top.

Zuppa Toscana

Ingredients:


1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

Directions:

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Stuffed Pepper Soup

Ingredients:

1 pound lean ground beef
1 large onion, diced
3 teaspoons minced garlic
1 tablespoon olive oil
4 cups beef broth
2 29-ounce cans tomato sauce
1½ tablespoons Cajun seasoning
3 bell peppers, diced
¾ cup minute rice, uncooked
shredded cheese, for topping

Instructions:

Add ground beef, diced onion, garlic, and olive oil to a large stock pot. Saute over medium heat 2-3 minutes until fragrant and onions are tender.

Add tomato sauce, cajun seasoning, bell peppers and rice and simmer on medium-low heat for 20 minutes.

Taste and add salt and pepper to taste, if desired.

Top with shredded cheese and serve hot.

Orangeade Recipe

Ingredients:

6 Organic Valencia Oranges, washed and cut in half
¼ Cup Sugar
2-3 Cups Water

Instructions:

Juice the oranges and then shake it up with the sugar.

Once combined add in the water and give another shake.   Chill.

Big, Fat, Moist Brownies

Ingredients:

1 c butter (melted)
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract

For the frosting :

1/2 c butter
3 1/2 c confectioner's sugar
1/4 c cocoa powder
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp lemon juice

Directions:

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Southern Style Green Beans

Ingredients:


1 large onion sliced thin
1 tbsp oil
4 cubes beef boullion
2 cloves garlic, minced
1 (32oz) bag of frozen cut green beans

Directions:

In a large pot, saute onion in oil until tender, add in minced garlic and stir continuously for 1 minute.                        

Add in green beans, beef boullion and enough water to cover completely.  Bring to a boil, then reduce heat to medium low/low.      

Continue cooking uncovered for several hours until all the liquid cooks out.  You will need to stir occasionally to keep from scorching.    

Serve hot.  Even better the next day!

Aunt Bee's Recipes

Christmas Cake (Tricolor Bundt Cake)

Ingredients:


1 white cake mix
1 cup sour cream
1 small package instant vanilla pudding
4 large eggs
1/2 cup water
3/4 cup vegetable oil

Directions:

Combine all ingredients together and mix well to prepare cake batter. Divide batter equally into three bowls to create three different layers (about 2 cups per layer.)

Layer 1: To batter add:
3/4 cup chopped nuts
Several drops green food coloring
1/2 teaspoon almond extract

Layer 2: To batter add:

1 8-ounce jar maraschino cherries, drained
Red food coloring

Layer 3: To batter add:

6 tablespoons chocolate syrup

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Pour in green batter and smooth the top. Gently layer on the red batter. Do not stir.

Finally pour in chocolate layer taking care not to let the colors mingle. Bake at 350 degrees for about 40 to 50 minutes. Cool and frost with canned chocolate or white frosting.

Click here to view: http://www.recipelink.com/msgbrd/board_31/2000/DEC/2550.html

The Best Red Velvet Cake

Ingredients:

2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring

How to make it:

Preheat the oven to 350F.

Cream the eggs, sugar, oil and vinegar.                        

Sift the cake flour, baking soda, and cocoa together.

Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.                              

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done.                      

Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.

Red Velvet Cake Frosting

Ingredients:

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

How to make it :

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Adapted from Mrs. Wilkes' Boardinghouse

Short Bread Cookies

Ingredients:

All purpose flour- 2cups
Butter (at room temperature)-1 cup
Salt- a pinch
Confectioner's sugar-1/2 cup
Vanilla extract- 1 tsp

Method:

1.Beat the butter until fluffy using a handmixer, for 3-4 minutes.

2.To this add the sugar and beat well for 2-3 minutes.

3.Mix in the salt and vanilla extract.

4.Fold in the flour mixture.
5.Flatten the dough and wrap it in a plastic and refrigerate for at least an hour.

6.Preheat oven to 350 degree F and line two baking trays with parchment paper.

7.Flour a surface where you are planning to roll the dough.

8.Make small balls of dough and flatten it using the bottom of a glass.Use a cookie cutter or use a steel utensil to get a perfect shape.The ideal thickness is 1/4 inch. Prick them with a fork.

9.Arrange them on the parchment paper leaving some space in between and chill them again for 10-15 minutes.

10.Bake for 9-10 minutes or till the cookies start turning to a golden brown color.


Notes:

1. You could roll out the dough and use a cookie cutter to cut it into desired shapes.

2.  Store cookies in an airtight container for up to 2 weeks.

[Recipe adapted from:Joy of Baking]

Flourless Peanut Butter and Chocolate Chip Cookies

Ingredients:

1 cup super-chunky peanut butter
1 cup (packed) light brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Directions:

Preheat oven to 350 degrees.

Mix the peanut butter, brown sugar, egg, baking soda and vanilla in a medium bowl. Mix in chocolate chips.          

Using moistened hands, form generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.


Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Makes 24 cookies