Saturday, December 27, 2014

Butter Pecan Cake

I love nuts! This cake is rich, buttery and nutty! Served with vanilla ice cream or better yet Butter Pecan ice cream, to die for! The last few years this has become my Christmas cake. After all the pies at Thanksgiving and so much fruity stuff  I thought this cake was a great change.

3 cups pecans, chopped
1/4 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
2 teaspoons pure vanilla

Place pecans and 1/4 cup of butter in a baking pan, bake at 350 degrees for 20 - 25 minutes. Stirring often until golden brown and aroma is rick and nutty. Sift into a medium bowl flour, salt, and baking powder.   In  large bowl, cream butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one at a time. Starting with milk and ending with flour, alternate incorporating the milk and flour mixture into the sugar and butter. Stir in the vanilla and 1 1/2 cups of butter pecans.  Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees 25 - 30 minutes; remove from pans and cool.

1 cup butter
8 cups confections' sugar
1 -5 ounce can evaporated milk
2 teaspoons pure vanilla
 1 1/2 cups pecans
Cream butter and sugar, add milk and vanilla; beat until smooth. Stir in remaining pecans.  Spread frosting between layers, top and sides of the cake.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 20, 2014

Easy Chocolate Caramel Stuffed Cookies

I generally NEVER use a box mix for anything but I was feeling lazy and just happen to have a cake mix in the cupboard.  I dusted off the box and changed up the recipe a bit. The cookies cooled and everyone loves them.  Soooo... for an easy quick cookie fix here is a good one.

1 package devil's food cake mix
1/4 cup water
3 tablespoons vegetable oil
1 large egg
36 caramels
3/4 cup chopped toasted almonds

Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs and oil. Mix well (dough will be thick and sticky).  Roll tablespoonful's of dough into balls. Press caramels into each and reshape. Press tops of cookie balls into chopped toasted almonds and place an inch apart on a cookie sheet. Bake 8-10 minutes.  Cool for 2 minutes before moving to wire rack.  Yummy!

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, December 14, 2014

Cheesy Sausage Puffs

A yummy fast easy appetizer! Finger food, cheesy, and spicy if you like. This recipe can be varied to your taste. Take out the red pepper and add olives, make this one your own!

1/2 pound  breakfast sausage, crumbled and cooked
1 1/2 cups biscuit mix  (make your own recipe below)
1/4 cup diced fresh red pepper
pinch of red pepper flakes, ground (optional)
2 cups shredded cheddar cheese
7 tablespoons buttermilk

In a skillet, cook and crumble sausage until no longer pink; drain and cool. In a bowl, combine biscuit mix and cheese; stir in sausage, red pepper flakes, and red pepper. Add buttermilk and toss with fork until just moistened. Preheat oven to 400 degrees. Scoop balls of 1 tablespoon of mixture onto a cookie sheet, one inch apart. bake for 12 - 15 minutes or until golden brown. Cool on wire rack. Baked puffs can be frozen; reheated at 400 degrees for about 7 minutes. Serve alone or with ranch dressing.

Biscuit mix:

6 cups flour
6 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder,salt  into a large bowl 3 times. Cut in vegetable shortening until it resembles crumbs. Store in air tight container for up to 4 months. Use whenever recipe calls for "Bisquick" or you need a biscuit mix.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast