Coffee Cake

1 stick butter

2 c sugar

2 eggs

1 c sour cream

1/2 t vanilla

1/4 t salt

2 c flour

1 t  baking powder

1/4 c sugar

1 t cinnamon

1 c nuts

One of my mom's good friend from Spain, Carol Flasch

1. Cream butter and sugar.
2. Add eggs one at a time. Beat well.
3. Add sour cream and vanilla.
4. Mix in flour salt and powder.
5. Add mixture to greased bundt pan.
6. Sprinkle on sugar, cinnamon and nuts. Swirl in to get marble effect.
7. Bake 350 degrees for 1 hour.

Sprinkle with powdered sugar if desired.

Individual Cheesecake

2 8oz. Cream cheese packages
3/4 c sugar
2 eggs
1 t vanilla
1 T lemon juice
Nilla wafers
Cherry Pie filling
18-20 Foil cupcake baking cups
1. Beat first 5 ingredients well. Put a wafer in each foil liner.
2. Fill about 2/3 full.
3. Bake 17 minutes at 350 degrees.
4. When cool, top each with spoonful of pie filling.
5. Refrigerate.

No-Bake Cheesecake

1   9" graham cracker pie crust
1 8oz. pkg cream cheese, softened
1 14oz. Can sweetened condensed milk
1/3 c lemon juice
1 t vanilla extract
Canned pie filling
1. Beat cheese until light and fluffy.
2. Add condensed milk and blend thoroughly.
3. Stir in lemon juice and vanilla.
4.  Pour into crust and chill for 2 hours.
5. Top with filling before serving.
6. Refrigerate leftovers.

Chocolate Buttercream Frosting

1 tub of premade chocolate frosting

1 1/2 c buttercream frosting (see recipe in this blog)

Mix together and spread on cake. This will darken as it sets.

Buttercream Frosting

2 lbs. powered sugar

1 1/2 c crisco shortening

1/2 c cornstarch

1/2 c water

1 1/2 t clear vanilla

1 1/2 t butter flavoring

1/4 t salt * don't skip, this makes the sugar sweet-gotta have it

Mix all ingredients on low speed until combined. Beat on high speed until smooth and creamy, about 5 minutes.

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

Bread Pudding

 3 large eggs, lightly beaten

1 1/2 cups sugar

2 T light brown sugar

1/2 t ground nutmeg 

2 3/4 cups whipping cream

1/4 cup butter, melted 

4 cups French bread cubes

3/4 cup raisins

Combine first 4 ingredients; stir in whipping cream and butter. Gently stir in bread cubes and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake, uncovered, at 375 for 50-55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let stand 10 minutes before serving. Serve warm with vanilla sauce. Yield: 6-8 servings

VANILLA SAUCE

1/2 cups sugar

3 T light brown sugar

1 T all-purpose flour

Dash of ground nutmeg

1 large egg

2 T butter, softened

1 1/4 cups whipping cream

1 T vanilla extract

Whisk together first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Yield: 1 3/4 cups

NOTE: Chill unbaked pudding up to 1 day. Let stand at room temperature 30 minutes, and bake as directed. Chill sauce up to 2 days. Microwave in a 2-cup liquid measuring cup at HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds

Banana Bread 2 Loaves

6:51 PM

1 c butter

2 c sugar

2 t vanilla

2t lemon juice

4 eggs

 6 mashed bananas

1 t salt

3 1/2 c flour

2 t baking soda

2 t baking powder

1 c sour cream

1/2 c nuts. optional

1. Cream butter and sugar.
2. Add vanilla, juice and eggs. Beat well.
3. Stir in bananas.
4. Add all at one time the dry ingredients.
5. Stir in the sour cream
6. Pour into 2 greased 9X5 loaf pans.
7. Bake for 90 minutes at 325 degrees or until inserted knife comes out clean

Freezes well.  Slice frozen for neat, thin slices. 

Terell Woodward, friend from Carrollton Texas