Finalist: Bourbon Eggnog Cookies
Elizabeth Arway
Cookies
2 1/2 cups all-purpose flour (or Cup 4 Cup gluten-free flour blend)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter, room temperature
2 ounces softened cream cheese
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
2 large egg yolks
1 teaspoon vanilla
2 tablespoons Maker’s Mark Bourbon
1/2 cup eggnog (I recommend Oberweis or Prairie Farms)
Preheat oven to 350 degrees. In a stand mixer, combine wet ingredients until well blended. Add in dry ingredients and mix well. Dough should be a little sticky. Scoop heaping tablespoonfuls and drop onto cookie sheet, spacing 2 inches apart. Bake 11-13 minutes or until cookies are lightly browned around the edges. Cool on racks.
Frosting
1/2 cup butter, softened
3 tablespoons eggnog
1 teaspoon cinnamon
2 tablespoons Maker’s Mark Bourbon
3 cups powdered sugar, sifted
Mix all ingredients together and beat until fluffy. Frost cooled cookies and garnish with nutmeg
and sprinkles if desired.
Aunt Carol's Spice Cake with Caramel Frosting and Boiled Custard
Nancy Tindall, Imperial
Spice Cake
1 1/4 cups flour
1 cup brown sugar
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup oil
1 tablespoon vinegar
1 cup water
Preheat oven to 350 degrees. In an 8- or 9-inch pan mix together first eight dry ingredients. Add oil, vinegar, and water; mix until well blended. Bake for 30 minutes or till done.
Caramel Frosting
1/4 cup butter
1/2 cup brown sugar
2 tablespoons milk
3/4 cup plus 3 tablespoons confectioner’s sugar
Melt butter and brown sugar. Stir over low heat for two minutes. Add milk and bring to boil. Cool and slowly add confectioner’s sugar, blending well.
Boiled Custard
1 egg
2 tablespoons sugar
1 cup milk
Pinch of salt
Vanilla flavoring
Scald the milk in a double boiler. In small bowl, beat egg well; add sugar and blend. Pour in scolding milk, beating vigorously to keep from lumping, and stir constantly until mixture coats spoon. Remove from heat at once.
Red Velvet Cake and Icing
Heather Glennon, Eureka
1 bottle (2 ounces) red food coloring
6 tablespoons milk chocolate
2 eggs
1 cup buttermilk
2 1/4 cups cake flour
2 scant teaspoons salt
1 teaspoon vanilla
1 tablespoon plus 1 teaspoon baking soda, divided
Preheat oven to 350 degrees. Melt chocolate in bowl over water set on low heat. Add food coloring and blend well. Add eggs to coloring mixture, beat a long time. Add buttermilk, flour, salt, and vanilla. Remove from mixer and add tablespoon and teaspoon of baking soda separately, beating by hand after each addition. Bake in three 9-inch circle pans for 30-35 minutes. Cool.
Filling
1/2 cup butter or shortening
1/2 cup sugar
Cream together; stack cake layers with filling between layers.
Icing
2 sticks butter
16 tablespoons shortening
2 cups powdered sugar
6 tablespoons regular flour (1 at a time)
2 teaspoons vanilla
Cream together butter and shortening, Add flour, one tablespoon at a time, beating between each addition. Add vanilla and beat until smooth. Ice cake all around and on top. And serve.
Swedish Pan Cake
Judy Duncan, Dittmer
2 cups flour
2 teaspoons baking soda
2 cups sugar
1 large can crushed pineapple
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. Sift together flour, baking soda and sugar; stir in pineapple, eggs and vanilla. Mix well and pour into buttered sheet pan. Bake 40 minutes; cool.
Icing
1 package (8 ounces) cream cheese, softened
2 cups confectioner’s sugar
1 teaspoon vanilla
1 cup chopped pecans
In bowl, beat cream cheese; add in sugar and continue beating. Add in vanilla. Spread over cake; sprinkle with pecans.
Pecan Tassies
Judy Duncan, Dittmer
Pastry
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
Blend cream cheese and butter until smooth; stir in flour and mix well. Cover and refrigerate about an hour.
Filling
3/4 cup brown sugar
1 tablespoon butter, softened
1 egg
1 teaspoon vanilla extract
Dash salt
2/3 cup chopped pecans, divided
Maraschino cherries, halved (optional)
Preheat oven to 375 degrees. Separate refrigerated dough into 24 pieces; roll each into 1-inch ball. Place in ungreased mini muffin tin, pressing dough against bottom and sides of each cup to form shell. In bowl, beat brown sugar, butter and egg until well combined. Add vanilla, salt and half the pecans. Spoon mixture into shells and top with remaining pecans. Bake 20 minutes or until filling is set and pastry is light golden brown. Remove to wire rack to cool; top each with cherry half.
Makes 24.
“I like these because they’re like a miniature pecan pie. They also travel well.”
Snickerdoodles
Jane AuBuchon, Festus
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Coating
1/2 cup sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees. Combine first seven ingredients to form dough. Combine sugar and cinnamon; mix well. Roll dough into small balls and roll in sugar mixture to coat. Arrange on baking sheet and press down flatten slightly. Bake 8-10 minutes.
Spritz Cookies
Jane AuBuchon, Festus
2 1/4 cups flour
1/4 teaspoon salt
1 cup butter, softened
2/3 cup sugar
Egg
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Cream together butter and sugar; add egg and vanilla and mix well. Combine flour and salt; add to sugar mixture and beat till well blended. Put dough into a cookie press and use your favorite shapes to press cookies. Decorate with red and green sprinkles or your favorite holiday decorations. Bake 7-10 minutes; cool on wire rack.
Easy Flaky Cheesecake Squares with Vanilla Sauce
Melissa Mantl, Festus
2 tubes (8 ounces) refrigerated crescent rolls
2 packages (8 ounces) cream cheese, softened
1 cup plus 3 tablespoons sugar
1 teaspoon vanilla or almond extract
1/2 stick butter, melted
1/2 tablespoon cinnamon
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Press one can of crescent roll dough into the bottom of the baking dish, making sure to carefully pinch edges together to make one large piece, stretching it to fit the bottom and cover the edges and corners. Poke holes with a fork to ensure the dough is aerated, then bake 5-10 minutes; set aside to cool for 15-20 minutes. In medium mixing bowl, combine cream cheese, 1 cup sugar and extract; mix well. Spread mixture over the cooled, baked crust. Unroll remaining dough on top of cream cheese layer, repeating the step above of pinching the edges together to form one large piece. Brush top with melted butter, covering it completely. Combine remaining sugar and cinnamon; sprinkle over butter. Bake 25-30 minutes or until golden brown. Slice into squares and serve with Vanilla Sauce.
Vanilla Sauce
1/2 cup heavy whipping cream, divided
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 egg, room temperature
2 tablespoons butter
1 tablespoon vanilla
Pinch of salt
In medium bowl, whisk together all ingredients. Transfer to saucepan and cook over medium heat, whisking constantly, until thickened, about 10-12 minutes. (It should have the consistency of custard). Pour over warm dessert to serve. May also serve on the side in a fancy bowl.
Mini Rolo Cheesecakes
Terri Becker, Festus
Crust
1 cup Oreo cookie crumbs
2 tablespoons butter, melted
Filling
12 ounces cream cheese, room temperature
1/2 cup light brown sugar
3 tablespoons flour
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
2 eggs
3/4 cup chopped Rolo candies
Topping 1/2 cup heavy whipping cream, cold
3 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
Caramel sauce
Chocolate sauce
Additional Rolo candies
Preheat oven to 325 degrees. Place paper liners in a cupcake pan. Combine Oreo crumbs and melted butter; divide mixture between cupcake liners and press into bottom.Bake 5 minutes; remove from oven and allow to cool.
Reduce oven to 300 degrees. In large bowl, combine cream cheese, brown sugar and flour; use electric mixer on low speed to blend, scraping down sides of bowl. (Low speed keeps air from getting into batter, which can cause cracks) Add sour cream and vanilla extract; beat on low speed until well combined. Add eggs, one at a time, beating slowly and scraping down sides of bowl after each addition. Gently fold in Rolo candies. Divide batter between cupcake liners and bake 13 minutes. Turn off oven and leave door closed for 10 minutes. Crack oven door and allow cheesecakes to cool for 15-20 minutes, then place in refrigerator to finish cooling.
Once the cheesecakes are cool and firm, combine whipping cream, powdered sugar and cocoa powder in a mixing bowl fitted with whisk attachment; whip on high speed until soft peaks form. Pipe swirlsof whipped cream on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half a Rolo. Refrigerate until ready to serve.
Payday Bars
Terri Becker, Festus
3 cups salted peanuts
2 cups peanut butter chips
2 cups miniature marshmallows
1 can (14 ounces) sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
In large saucepan over medium heat, melt butter and peanut butter chips until smooth. Stir in condensed milk, vanilla and marshmallows, stirring until all ingredients are fully incorporated and smooth. Generously grease a 13-by-9-inch baking dish with butter or nonstick spray or line with parchment paper. Spread half the peanuts in the bottom of the dish. Pour milk/peanut butter mixture over peanuts; sprinkle remaining nuts on top. Refrigerate or let sit at room temperature until set. Cut into bars to serve.
Dee’s Delicious Apple Cake
Kelli Williams, Cedar Hill
4 cups chopped fresh apple
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 tablespoon vanilla
2 eggs, beaten
1 cup Crisco oil
1 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees. Sift together dry ingredients; add eggs, oil and vanilla. Mix well, then add apples (Dough will be stiff). Turn into a greased 13-by-9-inch baking dish; bake 1 hour.
Cherry Sour Cream Coffee Cake
Kelli Williams, Cedar Hill
Cake
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Filling
16 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups canned cherries or cherry pie filling
Topping
Cinnamon
Sugar
1/3 cup honey roasted pecans
Preheat oven to 350 degrees. Grease and flour or spray a 13-by-9-inch baking dish. Combine dry cake ingredients; set aside. Cream butter; add in wet ingredients and mix well. Add to try mix to make dough (will be thick) and divide in half. Press one half of dough into bottom of pan. In a bowl, beat together first four filling ingredients until smooth; pour over cake dough in dish. Spoon cherries on top of the filling,; sprinkle with cinnamon sugar. Pull off small pieces of remaining dough and drop onto cherries until all dough is used; sprinkle again with cinnamon sugar. Bake for 45 minutes; cool 2 hours and refrigerate. Bring back to room temperature to serve.
Woolworth Icebox Cheesecake
Lynne Doty, Imperial
1 package (8 ounces) lemon Jell-O
1 cup boiling water
1 package (8 ounces) cream cheese, softened
4 tablespoons lemon juice
1 cup sugar
1 can evaporated milk
Graham crackers, crushed
Dissolve Jell-O in boiling water; cool until slightly thickened. Beat cream cheese; add juice and sugar and beat with electric mixer until smooth. Add Jell-O and beat well. In separate bowl, beat milk until fluffy; add Jell-O mixture and beat well. Line bottom of 13-by-9-inch pan with graham crackers. Spread filling on top; sprinkle with more crushed crackers. Chill.
Pumpkin Crunch
Lynne Doty, Imperial
1 package yellow cake mix
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1.2 teaspoon salt
1/2 cup chopped pecans
1 cup butter
Preheat oven to 350 degrees. Grease bottom of 13-by-9-inch baking dish. Combine pumpkin, milk, eggs, sugar, and spices in large bowl; mix well. Pour into baking dish; sprinkle cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over nuts. Bake 50 minutes or until golden brown; cool. Store in refrigerator and serve chilled.
Chocolate Peanut Buddy Bars
Lynne Doty, Imperial
1 cup peanut butter
6 tablespoons butter or margarine, softened
1 1/4 cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
1 package (11 ounces) chocolate chips, divided
1/4 teaspoon salt
Preheat oven to 350 degrees. In large bowl, beat peanut butter and butter together until smooth, about 1 minute. Add sugar, eggs and vanilla; beat well until creamy. Blend in flour and salt; stir in 1 cup chocolate chips. Spread in ungreased 13-by-9-inch baking dish; bake 25-30 minutes or until edges begin to brown. Remove from oven and immediately sprinkle remaining chocolate chips on top. Let stand 5 minutes until chocolate melts and become shiny; spread evenly and cool. Cut into bars and serve.
Key Lime Pie
Teri Edwards-Stis, Festus
1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) sweetened, condensed milk
1/3 cup lime juice
1 tablespoon vanilla
Combine graham crackers, sugar and melted butter; press into bottom of 9-inch pie plate for crust. Whip cream cheese until fluffy. Gradually add milk and continue to beat until well blended. Add lime juice and vanilla; mix well. Pour into crust and chill at least 2-3 hours before serving.
Pecan Nibblers
Nancy Anders, De Soto
1 egg white
1 teaspoon water
1 pound (4 cups) pecan halves
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 300 degrees. Using whisk, whip egg white and water until frothy. Add pecans. Stir until well coated. In separate bowl, mix together sugar, salt and cinnamon; pour over pecans and stir until well coated. Spread pecans on cookie sheet in single layer. Roast in preheated oven for 15 minutes. Stir and spread out again; bake an additional 15 minutes. Slide nuts onto aluminum foil. Break apart to cool. Store in covered container.
Note: Can be frozen for longer storage and thawed for serving.
Upside-Down Apple Pie
Rosemary Ramsey, St. Louis
1/4 cup soft butter or margarine
1/2 cup pecan halves
1/2 cup brown sugar, packed
Pastry for 2-crust 9-inch pie
6 cups apples, sliced and pared
1/2 cup sugar (or 1/4 cup brown sugar and 1/4 cup white sugar)
2 tablespoons flour
1/2 teaspoon ground cinnamon
A dash of ground nutmeg
Preheat oven to 400 degrees. Spread butter over bottom and up sides of 9-inch glass pie plate. Press pecan halves, rounded side down, into butter. Sprinkle evenly with brown sugar; pat gently. Divide pastry almost in half. Roll out larger portion on floured surface to 13-inch circle. Line prepared pie plate with pastry, trimming edge to 1/2 inch beyond rim. Combine apples, sugar, flour, cinnamon and nutmeg in bowl; mix well. Spoon apple mixture into prepared pie plate. Roll out remaining pastry to 11-inch circle; cut slits to allow steam to escape. Place top crust over filling and trim edge to 1 inch beyond rim of pie place. Fold top crust under lower crust and flute edge. Bake for 50 minutes or until apples are tender. Cool on wire rack for 5 minutes. Immediately invert on flat serving platter and carefully remove pie plate. Cool completely before serving.
Caramel Apple Cake
Rosemary Ramsey, St. Louis
Cake
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups apples, peeled and chopped
1 cup pecans, chopped
Topping
1/2 cup butter
1/4 cup milk
1 cup packed brown sugar
Pinch of salt
For cake: Preheat oven to 350 degrees. In mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt, and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-inch tube pan and bake for 1 hour and 15 minutes. Remove to serving plate.
Topping: Combine all ingredients in saucepan; bring to boil and cook 3 minutes, stirring constantly. Slowly pour over warm cake. (Some topping will run down sides onto serving plate. Keep spooning back onto cake a few more times.)
Rum Cake
Beth Rodgers, Imperial
Cake
1 yellow cake mix
1 box (3 ounces) vanilla instant pudding
1 stick margarine, melted
1 cup chopped nuts (optional)
1/2 cup cooking oil
1/2 cup water
1/2 cup good dark rum
5 eggs
Glaze
1/4 cup water
1 stick margarine
1 cup sugar
1/4 cup rum
Cake: Preheat oven to 310 degrees. Spray Bundt pan with cooking spray. Sprinkle bottom of pan with chopped nuts, if desired. Combine oil, margarine, and water with eggs; mix well. Sift cake mix and pudding together; add to egg mixture and stir well. Mix in rum. Bake for one hour or until toasty brown. During last few minutes of baking, melt butter in saucepan; add sugar and water and cook, stirring constantly, until it comes to a boil. Add rum and let boil 1 minute. When cake is done, leave in pan and poke with toothpick; pour hot glaze over baked cake. Leave cake in pan at least another 10-20 minutes before removing to serving dish.
Snack Bars
Heather Bahr, Arnold
1/2 cup butter
1 and 1/2 cup graham cracker crumbs
1 can (3 and 1/2 ounces) flaked coconut
1 package (6 ounces) semi sweet chips
1 cup pecans, chopped
1 can (14 ounces) pet sweetened condensed milk
Preheat oven 350 degrees. Melt butter in baking dish while heating; sprinkle crumbs over butter. Mix and press firmly in pan. Drizzle milk over evenly. Sprinkle chips, coconut, and nuts. Press down firmly but do not mix together. Bake for 25 minutes. Cool and cut into squares.
Chocolate Peanut Butter Bugles Dessert
Amanda Carter, Arnold
1-2 bags Bugles snacks
1 package chocolate almond bark
1 jar of peanut butter, creamy
Separate "bad" from “good” Bugles (bad ones are incomplete or have no hole for filling. Set them aside for use in an appetizer recipe). Fill a pastry bag (or Ziploc bag with a tiny hole cut in one corner) with peanut butter and pipe each Bugle full. Warm chocolate slowly in microwave till melted, stirring frequently. Hold filled Bugles by the pointy tip and dip into chocolate; set on parchment or foil till hardened. Store in airtight container.
Apple Cake
Karen Stringer, Dittmer
Cake
2 cups sugar
2 eggs
1/2 cup margarine
4 cups apples, diced
2 teaspoons cinnamon
2 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 teaspoon baking soda
1 cup nuts (optional)
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
Cake: Preheat oven to 350 degrees. Cream margarine, eggs, vanilla and sugar together. Sift together flour, salt, cinnamon and baking soda; add to egg mixture and blend well. Fold in apples and nuts. Grease an 8-by-12-inch pan; pour in batter and bake 45 minutes or until top of cake is brown. While cake is cooling, combine glaze ingredients and blend until smooth; drizzle on cooled cake to serve.
Note: You can also simply top the warm cake with a dusting of powdered sugar.
Italian Coconut Cream Cake
Claire Bratcher, Hillsboro
Cake
2 cups flour
1 teaspoon baking soda
2 cups white sugar
1 cup (2 sticks) butter, softened
5 egg yolks, reserve whites
1 cup buttermilk
1 cup coconut
1/2 cup pecans, chopped
1 teaspoon vanilla
Icing
1 package (8 ounce) cream cheese, softened
1 stick butter, softened
1 box (1 pound) powdered sugar, sifted
1 teaspoon vanilla
Cake: Preheat oven to 350 degrees. Mix flour and baking soda and set aside. Cream together sugar and butter until smooth; add egg yolks and mix. Add flour mixture and blend. Add buttermilk and vanilla, blending all ingredients thoroughly. Fold in pecans and coconut. In separate bowl, beat egg whites until light and fluffy; gently fold into batter mixture. Pour batter into three greased and lightly floured 8-inch round pans. Bake 30-35 minutes; remove from pans and cool completely. Icing: Cream butter and cream cheese until smooth; add vanilla and mix. Slowly add sifted powdered sugar, mixing until light and fluffy. Spread icing over layers. Sprinkle coconut on sides and top.
Cottage Cheese Cookies
Millie Miller, Hillsboro
4 cups flour
1 pound margarine, softened
1 pound small curd cottage cheese, drained dry
2 cups pecans, finely ground
1/2 cup sugar
1/2 cup milk
Preheat oven to 375 degrees. Cream margarine and cottage cheese together; work in flour. Form into ball, wrap in waxed paper and chill at least 1 hour. Roll out cold dough thinly on heavily sugared (granulated sugar) surface; cut into approximately 3-inch squares. In a separate bowl, mix pecans, sugar, and milk. Put a teaspoon of nut mixture on each square and spread around. Roll up each square. Lay on a greased cookie sheet, seam side down, and pinch ends closed. Bake 12 minutes or until lightly browned.
Sweet Fruitcake
Joyce Shepherd, De Soto
2 eggs
2 cups water
2 packages date or nut bread mix
2 cups chopped pecans
2 cups raisins or chocolate chips
2 cups candied cherries
1 cup candied pineapple
Preheat oven to 350 degrees. Prepare pans according to the type being used. Combine eggs and water; mix well. Add remaining ingredients and stir by hand until combined. Pour into prepared pan and bake 75-85 minutes or until toothpick inserted in center comes out clean.
This can be made in a traditional loaf pan or in a ring mold or muffin cups.
“I know fruitcake isn’t liked by many people, but that might be because they’ve only tasted the cheap ones. Good fruitcakes are expensive. I like a good one.”
Vanilla Cake
Nevaeh Valdez, 12, Pevely
1/2 cup butter, softened
1/2 cup vegetable oil
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 375 degrees. Cream together butter, oil, sugar and eggs; set aside. Sift together dry ingredients; add in egg mixture and combine well. Bake until golden brown and toothpick inserted comes out clean.
“My 12-year-old submitted this; it is her original recipe.” – Mom Nina Valdez
Pumpkin Bread
Elizabeth Mclard, Barnhart
1 cup pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon cloves, ground
2 eggs
1/2 cup water
1/2 cup oil
1 2/3 cups flour
1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup nuts, chopped (optional)
Mix pumpkin, cinnamon and cloves. Add eggs one at a time, mixing well after each addition. Mix in water and oil. Combine flour, sugar, baking powder, baking soda, and salt; add to pumpkin mixture and beat for 3 minutes until well combined. Fold in nuts if using. Spread in a well-greased loaf pan and three muffin tins. Bake at 325 degrees for 1 hour 20 minutes. Muffins bake for 35-40 minutes. Use cake testers to check if it is done.
Pumpkin Pecan Cake
Brenda Geddie, Festus
1 package spice cake
1/2 cup water
1 cup pumpkin, canned
1/2 cup pecans, chopped
1 package (3 ounces) instant vanilla pudding
1/2 cup cooking oil
3 eggs
In large bowl, combine all ingredients except pecan, mix well. Add pecans. Pour batter into microwave-safe bundt pan. Microwave 5 minutes on medium; rotate 1/4 turn and microwave 5 minutes on medium. Rotate 1/4 turn and microwave on high 5 minutes. Cool 10 minutes. Invert cake. Serve with ice cream.
Texas Ranch Cake
Brenda Geddie, Festus
Cake
2 sticks butter
1 cup water
4 tablespoons cocoa
2 cups flour, sifted
2 eggs
½ cup sour cream
2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
Frosting
1 stick butter
4 teaspoons cocoa
6 teaspoons milk
1 box confectioner’s sugar
1 teaspoon vanilla
1 cup nuts, chopped
Cake: Stir butter, water, and cocoa on stove until melted. Add flour, eggs, sugar, salt, and baking soda. Bake at 375 degrees for 15-20 minutes. Do not grease pan. Melt butter, cocoa, and milk on stove. Add confectioners’ sugar, vanilla, and nuts. Ice cake while hot.
Seven Layer Cookies
Vivian McMillin, Pevely
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 can (14 ounces) condensed milk, sweetened
1 package (6 ounces) semi-sweet chocolate chips
1 1/2 cups coconut, flaked
1 cup nuts, chopped
Preheat oven to 350 degrees or 325 degrees for glass pan. In 13-by-9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Pour condensed milk evenly over the crumbs. Sprinkle with chips then coconut and nuts; press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly, cut into bars. Store loosely, covered at room temperature.
Pecan Tassies
Vivian McMillin, Pevely
Crust
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 package (3 ounces) cream cheese, softened
Filling
3/4 cup dark or light brown sugar, packed
1/8 teaspoon vanilla
1 egg
1 cup pecans, finely chopped
1 tablespoon butter, softened
Preheat over 350 degrees. Crust: In a large bowl combine butter, flour and cream cheese. Mix well, then shape into 24 one-inch balls. Press each ball into the bottom and against the sides of the cups of miniature muffin pans. Set aside. Filling: In a large bowl, mix together brown sugar, vanilla, egg, pecans, and butter. Place a tablespoon of the mixture into each muffin cup, making sure each muffin cup is at least 3/4 cup full. Bake until golden brown, about 20 minutes. Let cool before removing from pan.
Crème de menthe Brownies
Vivian McMillin, Pevely
1 box brownie mix (cake like)
Mint frosting
2 cups confectioners’ sugar
1/2 cup butter
1/4 cup crème de menthe liquor (could also use 1 tablespoon peppermint extract and 5 drops of green food coloring)
1 cup semisweet chocolate chips
6 tablespoons butter
Make brownies according to package directions and cool completely. Combine confectioners’ sugar, butter, and crème de menthe; mix until smooth. Spread over cooled brownies and refrigerate until set. Melt chocolate chips and butter together; stir until smooth and drizzle over frosting. Refrigerate until set and cut into bars to serve.
Fruity and Nutty Fruit Cake
Donna Trent, Pevely
1 1/2 cups English walnuts
1 1/2 cups pecans
1 1/2 cups dates
1 1/2 cups cherries, candied (mixed green and red)
1/2 cup pineapple, candied
1/2 teaspoon salt
3/4 cup flour
3 eggs, beaten
1 teaspoon vanilla extract
Chop fruit and nuts. Combine flour and salt; pour over fruit/nut mixture to coat well, making sure all pieces are separated. Beat eggs; add in sugar and extract and blend into flour and fruit. Grease loaf pan and dust with flour. Pour batter into pan and bake 350 degrees for 45 minutes or until toasty brown. Cool in pan on rack. Remove from pan, finish cooling and wrap in foil. My be frozen for a couple of weeks.
Cranberry Cookies
Donna Trent, Pevely
1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 teaspoons orange juice
1 egg
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts
2 1/2 cups fresh cranberries, chopped
Cream butter and sugars; add milk, juice, and beaten egg. Sift dry ingredients; add to creamed mixture to moisten. Stir in nuts and cranberries. Drop by teaspoons on greased cookie sheet. Bake at 375 degrees for 10 minutes; cool on wire rack. Store cooled cookies in sealed container.
Never Fail Fudge
Donna Trent, Pevely
1/3 cup butter
4 1/2 cups sugar
1 can evaporated milk
1 jar (12 ounce) marshmallow cream
13 ounces Sherman’s Sweet Chocolate Bar
12 ounces nestle sweet chocolate chips
2 teaspoons vanilla extract or black walnut extract
2 cups black walnuts, chopped
Combine sugar and milk in big skillet; add butter and heat until it comes to a rolling boil. Boil for 3-4 minutes. Remove from heat; add chopped-up bar chocolate and chocolate chips and stir until melted. Add marshmallow cream; stir till all cream has melted. Add extract and chopped nuts and stir to mix well. Pour into 13-by-9-inch buttered pan and store in refrigerator overnight. Cut into bars and layer on plate to serve. Keep bars in covered dish.
Grandma’s Old-Fashioned Oatmeal Cake and Topping
Beverly Reynolds, De Soto
Cake
1 cup old-fashioned oats
1 stick margarine
1 1/4 cups hot water, boiling
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Combine oats and oleo; pour boiling water over and let stand 20 minutes. Add sugars, eggs, vanilla and dry ingredients; beat by hand until smooth. Bake in 9-by-13-inch pan at 350 degrees for 25-30 minutes, depending on your oven.
Topping
2/3 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla
6 tablespoons margarine, melted
1 cup coconut
Heat sugar, milk and margarine; add vanilla and coconut. Spread on cake as soon as it comes out of the oven. Place under broiler or heat in oven to brown.
Chocolate Cherry Creams
Sherrie L. Crane, Barnhart
1 cup (6 ounces) semisweet chocolate pieces
1/3 cup evaporated milk
1 1/2 cups sifted powdered sugar
1/3 cup chopped nuts
1/3 cup chopped maraschino cherries, well drained
1 1/4 cup coconut
Stir chocolate pieces and evaporated milk in a heavy 2-quart saucepan over very low heat until chocolate melts. Remove from heat; stir in powdered sugar, nuts and cherries. Chill until cool enough to handle. Roll teaspoonfuls of mixture in coconut and chill until firm, about 4 hours. Keep chilled.
“The old torn-out page advertising Pet evaporated milk has yellowed, almost brown, with the edges torn and obvious spills from this recipe being used every year for the holidays. This is from Family Weekly Nov. 15, 1959. Memories take me back as a young child, watching my parents in the kitchen cooking several different candies as much as 60 years ago. As long as I can remember, desserts and candies prepared with maraschino cherries were always one of my favorite foods.”
Honey Pie
Marti Susa, Eureka
3 egg whites
½ cup finely chopped nuts
1 cup sugar
1 teaspoon vanilla
19 Ritz crackers, pinch once, three at a time
½ cup sweetened whipped cream
Beat egg whites until stiff. Add nuts to egg whites. Stir together sugar and vanilla until mixed; add to egg mixture and stir until sugar is dissolved. Add crackers. Bake in a greased pie pan at 350 degrees for 30 minutes. While still a little warm, cover with whipped cream. Refrigerate overnight. Serve with berries and whipped cream.
Chocolate Bacon Muffins
Paulette Pizzo, Festus
6 slices bacon
1 3/4 cups flour
1/2 cup plus 2 tablespoons packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup walnut oil or melted butter
1 tablespoon strong coffee
1 teaspoon vanilla
1 large egg
3/4 cup semisweet mini chocolate chips, divided
Heat oven to 400 degrees. Place muffin liners in a 12-cup pan and set aside. Fry bacon until done but not yet crispy; transfer to a paper towel-lined plate to cool, then chop into 1/4-inch pieces.
In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt; whisk to blend. In another bowl, combine all the wet ingredients. Stir in 1/2 cup of chocolate chips and half of the bacon. Add wet mixture to flour mixture and stir until just moist. Divide into muffin liners; top with remaining chocolate chips and bacon. Bake 15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool 5 minutes before serving. Store in the refrigerator.
“I made with butter. However, I believe using walnut oil would bring additional taste. Good muffins! Also enjoyed a scoop of vanilla ice cream aside the muffin.”
Banana Cake
Karen Hanning, Fenton
1 yellow cake mix
1 small box pudding
3 eggs
1/2 cup water
1/3 cup oil
3 smashed bananas
Mix ingredients together and pour into a bundt pan. Bake at 350 degrees for 30 minutes or until done. Top with cream cheese frosting.
Apple Enchiladas
Missy Mehringer, Eureka
4 1/2 cups chopped apples, divided
2/3 cup water
1 teaspoon cinnamon
Dash of salt
2 tablespoons cornstarch
1/2 cup sugar
1 cup apple juice
1 1/2 tablespoons lemon juice
4 flour tortillas (8-inch size)
Place 2 cups apples in medium saucepan with water; bring to a boil. Reduce heat and cook on low for 8 minutes. Combine remaining apples with all other ingredients in a blender and blend until smooth. Add to saucepan and return to a boil. Once mixture begins to boil, turn heat to low and cook for 30 minutes, stirring occasionally. Cool and place in refrigerator uncovered 4 hours or overnight to thicken. Preheat oven to 400 degrees; lightly grease an 8-inch square pan. Divide 1/3 cup of filling into four portions and place each in the middle of a tortilla. Roll each and place with seam down in the pan. Cover with the remaining filling and bake 30 minutes. Serve warm with vanilla ice cream.
Oatmeal Black Walnut Cookies
Patti Betz, House Springs
1 cup butter or margarine (I used butter)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sifted flour
3 cups oatmeal
1 cup chopped black walnuts
Cream butter and sugars; add eggs and beat well. Add vanilla and blend. Sift flour with baking soda and salt; mix into wet ingredients. Add oatmeal and walnuts. Chill dough 1 hour. Remove from refrigerator and separate into 6 balls. Cut 6 good-sized rectangles of waxed paper; place each dough piece onto paper and form into a roll. Cover each roll with waxed paper and place in the freezer for at least 1 hour to make them easier to slice. (These can be mixed and frozen several days in advance of baking.)
Remove the rolls from the freezer and slice cookies into desired thickness. Place 1 to 2 inches apart on ungreased baking sheet. (These cookies will spread.) Bake at 375 degrees for 8 – 10 minutes.
“My paternal grandmother was born and raised in Perryville, where black walnuts were plentiful. Out of frugality and necessity they used what they raised and had access to. That’s how this recipe came to be. It’s been passed down in our family and made every Christmas. When I ask my family what Christmas cookies they want me to make, Oatmeal Black Walnut is an undisputed decision!”
White Christmas Pie
Pamela LaPlant, Festus
1 cup sugar, divided
1/4 cup flour
1 envelope (1 tablespoon) unflavored gelatin
1/2 teaspoon salt
1 3/4 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup whipped topping
2 cups shredded moist coconut
In saucepan over medium heat, blend 1/2 cup sugar, flour, gelatin and salt; gradually stir in milk and cook until mixture comes to a boil, stirring constantly. Boil 1 minute; then remove from heat and place pan in ice-cold water until mixture mounds slightly when dropped from spoon. Blend in vanilla and almond extract; set aside to cool.
Beat egg whites and cream of tartar until frothy; gradually add remaining 1/2 cup sugar a little at a time. Gently fold in whipped topping and 1 cup coconut. Fold cooled sugar mixture into meringue; pour into cooled baked pie shell and sprinkle generously with remaining coconut.
Chill several hours. Serve cold.
“My Dad LOVED pie! All pie! So one Christmas when I was once again having a hard time trying to figure out what to get him as gift, I decided to make him a pie. But not just any pie, a ‘White Christmas Pie!’
“I had never made on before but the ingredients sounded good so I made it was beautiful! When I gave it to Dad the next day, his eyes lit up and his smile was so big that I knew I had given him just the right gift! He enjoyed his pie so much that from that time on, he always requested it for Christmas.
“He is gone now and I miss him every day. I think this year I’ll make a White Christmas Pie and have a piece for him.”
Christmas Crunch Cake
Sharyn Mechler, De Soto
1 box (12 ounces) vanilla wafers, crushed
1/2 pound (1cup) butter or butter-flavor Crisco
2 cups sugar
1 package (7 ounces) coconut
1 cup pecans, chopped
6 eggs
1/2 cup milk
Blend butter and sugar in bowl by hand; add eggs one at a time and stir after each. Mix in cookies and milk alternately; add coconut and pecans. Grease and flour tube pan. Bake at 350 degrees for 1-1/2 hours.
“I got this recipe from a great aunt a long time ago. It is very good with Cool Whip or just as is.”
Strawberry Bread
Sharyn Mechler, De Soto
3 cups flour
2 cups sugar
2 packages (16 ounce) frozen strawberries, thawed
4 eggs, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/4 cups oil
Preheat oven to 350 degrees. Mix dry ingredients until well combined. Make hole; add strawberries, oil and eggs in hole. Mix by hand until combined. Pour into greased pans* and bake 40-60 minutes or until toothpick comes out clean.
*This recipe will make 2 regular loaf pans or about 6 smaller ones. The smaller ones usually only take about 35 minutes to bake.
“I got this recipe from an old work friend. I have made hundreds of these for family, friends and bake sales. I have substituted strawberry ice cream topping for strawberries and it turned out great.”
Multi Chocolatey Cupcakes
Karen Werner, Festus
Cake:
1 box German Chocolate cake mix (I used Pillsbury)
2 eggs
1/2 cup canola oil
1/2 cup milk
1 cup Greek vanilla yogurt
1 package (3.4 ounce) instant chocolate pudding
1 cup (6 ounces) semi-sweet chocolate chips
2 bars (1.45 ounce) Hershey Milk Chocolate candy bars, coarsely chopped to make about 1 cup
24 cupcake liners
Preheat oven to 350 degrees. Place cupcake liners in cupcake pans. In a large mixing bowl, crack the eggs; pour in the oil and milk. Using an electric mixer, beat on low speed until just blended. Add yogurt and mix on low speed just until blended. Add cake mix and pudding mix on top of the liquid mixture; mix on low speed until dry ingredients are well incorporated, stopping once to use a rubber scraper on the sides of the bowl. Add in chocolate chips and chopped candy bars, stirring with a rubber scraper until well distributed. Spoon batter evenly into the 24 prepared cupcake pans and bake 18 minutes. Check with toothpick in case they need a few more minutes of baking. (Be careful; chocolate is easy to overbake and then will be too dry.) Cool completely on a wire cooling rack.
Cream Cheese Chocolate Buttercream Frosting:
4 ounces softened cream cheese (Do not use whipped cream cheese in a tub)
1 stick butter, softened
1/2 cup cocoa powder
3 cups powdered sugar (measure by lightly spooning in a dry measuring cup and level off)
1 teaspoon vanilla
2-3 tablespoons milk
Cream softened cream cheese and butter together with an electric mixer for several minutes. In a separate bowl, stir together cocoa powder and powdered sugar until well mixed. Add vanilla to creamed mixture; beat in cocoa mixture about one cup at a time, beating well after each addition. Start the mixer on low and increase speed as the mixture is absorbed so you don't have a mess flying in the air. By the second cup, you may have to use some of the milk if the mixture is too stiff. You want the frosting to spread easily but not be too thin.
Pecan Coconut Cooked Frosting:
1/2 cup evaporated milk
2 egg yolks
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter (1/2 stick)
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
2/3 cup flaked coconut
1/2 cup pecan pieces
Place pecans and coconut in food processor bowl; pulse until finely chopped. (You can skip this step but this topping will stay on the cupcakes better if you do so) In a small saucepan, beat yolks well with a fork. Add milk, sugars and butter and heat on low-to-medium, stirring constantly to keep it from sticking. Keep cooking until the mixture thickens. (Be patient, as this will likely take several minutes.) Remove from heat and stir in extracts; blend well and stir in pecans and coconut. Place on a wire rack to cool completely. It should thicken more as it cools.
Garnish:
24 pecan halves
Once everything is cooled completely, liberally frost the cupcakes all of the way to the edge with the buttercream frosting. Spoon a heaping teaspoon of pecan coconut frosting on top of the buttercream frosting, centering it on the cupcake. Garnish with pecan half.
“My paternal grandmother died in 1978 but made a lot of desserts during her life. My favorite was her German Chocolate Cake. I have her recipe on a note card and I still prepare it to this day. It was from scratch and wonderful. It wasn't until years and years after I had been making the cake that I realized it was the same recipe as on the box! I have made the Earthquake Cheesecake type German Chocolate cake variation but have not made a lot of cupcakes. I enjoy fictional books with recipes. Authors Diane Mott Davidson and Joanna Fluke are two of my favorites. I took one of Fluke's cupcake recipes and adapted it to my own version. This type of recipe is very rich and so I can justify a cupcake as it seems to be smaller and just the right amount to enjoy.
“I call this multi chocolatey because it has a German chocolate cake mix, chocolate pudding, chocolate chips, Hersheys chocolate candy bars, and cocoa powder. Can you tell I love chocolate?”
Peanut Butter balls
Katie Purk, House Springs
1 stick (1/4 pound) butter or margarine
2 cups peanut butter
1 cup Rice Krispies (optional- gives the center a little crunch)
1 package (1 pound) powdered sugar
2 packages (12 ounce) chocolate chips (milk or semisweet)
1/4 pound Gulf Wax
Peanut butter balls
In a stand mixer or in a bowl with hand mixer, blend butter until creamy; add peanut butter and mix until creamy. Slowly add powdered sugar, 1 cup at a time, mixing in Rice Krispies if desired. Roll into balls; place on a cookie sheet or pan and put in the refrigerator to chill.
Set up a double boiler by placing a small amount of water in a large saucepan then placing a smaller saucepan inside it. (You don't want too much water in the larger pan; I only use about 2 inches of water). Over medium-high heat, melt wax in the smaller saucepan and slowly add the chocolate chips; stir until melted. Remove peanut butter balls from refrigerator. Using a dipping spoon, pickle fork or small fork, dip each ball in melted chocolate and place on waxed or parchment paper. After all have been dipped and allowed to cool slightly, dip each a second time. Refirgerate to cool and harden.
“I remember making these as a kid with my mom, my aunt and my two sisters around Christmas time. The first Thanksgiving I spent out of town with my now husband, boyfriend at the time, I made a double batch of these. They were a hit and were expected every following time I would spend Thanksgiving with them. It's been 20 years since that first Thanksgiving and people still can't get enough of them.”
