The Lifegiving Woman

The Best Fudge Sauce. Ever. Perfect on Summer Fruit!

The Best Fudge Sauce

This fudge sauce is so easy and so good. Dark, chocolatey, and not too sweet, It makes wonderful ice cream sundaes—instant dessert!—but try it on purchased pound cake or angel food cake too. Pour on fresh summer berries. Divine.  It will keep well in a covered container in your fridge—if you can resist those midnight ice cream urges.

4 Tbsp. butter
6 squares of unsweetened chocolate
2 cans (5 oz each) evaporated milk
2 cups sugar

1 Tbsp. vanilla or 1½ tsp. almond extract

Melt butter and chocolate together in saucepan over low heat, stirring constantly. (Watch carefully to avoid burning—it should take about 12 minutes to melt.) Add evaporated milk, sugar, and vanilla or almond extract. Cook over medium-low heat until mixture thickens (about a minute).

 Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

 Makes a wonderful gift. I love Mason Jars- useful, reusable, and charming.  They were way green before green was cool. (Thanks MOM!) You will be a star I am telling ya!

Coconut Cream Easter Cake

You will either love or hate me for this one!

This cake is just the best thing around. And a easy dessert for this Easter.

Ready for this?

You start with a boxed cake mix...and yes it is that easy. This cake is moist, rich and feeds a crowd! I top the cake with malted chocolate Easter Eggs! It is an easy and beautiful Easter Dessert!

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast 
http://www.focusonlinecommunities.com/docs/DOC-1934 

Coconut Cream Cake
1 pkg. white or yellow cake mix 
1 pkg. (4 serving size) cheese cake flavored instant pudding  
1 1/3 cups water 
1/2 cup vegetable oil 
4 large eggs 
2 tea vanilla 
1 1/3 cups Baker’s angel flake coconut 
1 cup chopped nuts 
Berries of all kinds
 
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat 
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit 
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch 
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan. 
Remove from pan. Fully cool on rack.    

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream 
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating 
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over 
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting. 
  

The Gazette and The Christmas Kitchen

The Gazette featured The Christmas Kitchen today...YES on the front cover! Thank you to Teresa Farney Food Editor for this great read.

Recipes featured are The Maltby Cake, Baked Brie and The Pinecone Cheese Ball!

Enjoy my friends and Merry Christmas!

Christmas Mix

“Thank You for Helping Me Grow” Christmas Snack Mix

 It’s easy to make, and kids love the pouring and mixing. It’s also beautifully Christmasy. My kids made it for their teachers, packaged in an adorable flowerpot—and it was always a hit.

1 large (14 ounce) bag red and green candy-covered chocolate pieces (such as M&M’s)

1 large (14 ounce) bag red and green candy-and-chocolate-covered peanuts (such as peanut M&M’s)

1 large bag (11 ounce) red and green candy-and-chocolate-covered almonds (such as almond M&M’s)

3 cups corn cereal squares (such as Chex)

3 cups rice cereal squares (such as Chex)

3 cups oat cereal circles (such as Cheerios)

4 cups small pretzels

1 16-ounce jar dry-roasted peanuts

1 small can (about 9 ounces) mixed nuts or cashews

1 6-ounce package dried cherries, cranberries, or blueberries

2 pounds almond bark or white-chocolate chips

Mix all dry ingredients together in large bowl or jumbo (2.5 gallon) zippered plastic bag. In large microwave-safe container, melt almond bark or chocolate chips, stirring after every 30 seconds. Carefully pour over dry mixture and mix together thoroughly. Spread mixture on parchment or waxed paper to cool, breaking up large clumps. (Mix will be coated but not completely white.) Makes about 15 cups.

To make the gift package for teachers, pour mix into flowerpots lined with plastic wrap and “plant” an artificial poinsettia or other flower in each pot. Add a pretty bow and a card from your child that says, “Thank you for helping me grow.” The child can write or dictate a personal note: “I like you because . . . ” “My best memory was . . . ”

Simple Variation

For an even richer taste, substitute one 12-ounce package butterscotch chips for part of the almond bark or white chocolate. Delicious!

Recipe From The Christmas Kitchen a gathering place for making memories by:

Tammy Maltby with Anne Christian Buchanan 

 

Tips on Fun with Kids in the Kitchen

•  Allow extra time for making crafts and recipes. If you’re not in a hurry, everything will be a lot more peaceful.

•  Expect a mess—but expect the kids to help with cleanup too.

•  Provide kids with appropriate-height work spaces (or sturdy stools) and, if possible, tools that fit their hands.

•  Match the projects to the kids’ maturity level and plan activities that everyone can participate in without frustration.

•  Especially with small children, don’t provide too many options for craft or food projects. Keep it simple.

•  Whenever possible, let kids do the project (or their part in it) themselves. Don’t do it for them and just let them watch, and don’t insist they do things only one way.

•  Do the activity with the children. (You’d be surprised how fun it can be to string macaroni on a piece of yarn!)

•  Don’t have too many rules, but make the basics very clear: “Wash your hands.” “Always have an adult present.” Rules for using the stove or knives will depend on the age of the children.

•  Expect the unexpected—and enjoy it.

The Rose Cake

Well I never thought I would love a cake as much as The Maltby Cake but I might just change my mind.

The Rose Cake has captured my attention and that of everyone I have made it for.

It is a no kidding...MAJOR show off cake!

I found this beautiful wonder on I am Baker. She has the MOST amazing cakes.  When I first saw it I thought...I am NOT a baker and there is no way I could make this! Well I am still not a hearty baker...(alas) but it was a breeze to make! Ck out her site for great play by play pictures on how to do it!

I promise you, this could NOT be easier.  

For the actual cake I did use the Maltby cake recipe. It is simply fail proof and starts with a box cake mix (which is my kinda baking!)

I also sprinkled edible crystal glitter over the cake when I was finished making the roses. It was something else.

Use your cake recipe of choice. Make sure the cake is fully cooled.

Frost your cake all over so that there are no signs of the cake itself.

Put your 1M tip into the pastry bag then fill it up with buttercream frosting. (Recipe below) You will need lots of frosting...so don't be alarmed at how much the recipe makes.

To make the first rose, start in the center, then slowly move your tip in a circle around the center point.  I liked the look of a very full rose so I went over it twice.

To keep the roses all the same size I used a canning jar to indent the circles in the frosting and just placed them around that cake. Almost like a pattern before I started. Go all the way around the cake, starting on the sides and then move to the top of the cake. 

Dust with edible glitter. (I got mine at Hobby Lobby)

Refrigerate for several hours.

Smile and eat.

(adapted from allrecipes.com)

THE BEST BUTTERCREAM

2 cups shortening (This is what allrecipes suggests...but I used 1/2 cup cream cheese, 1/2 cup butter and 1 cup shortening...a bit more flavor)

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract (I used almond)

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy.  Add confectioners sugar (2 cups at a time) until well blended.  If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy.  If you need to add additional cream you can. (up to 2 tablespoons)

Pumpkin Bars with White Chocolate-Cream Cheese Frosting

I am totally on a pumpkin kick.

Can't get enough of of it this time of year. Forgive me but you might see even another pumpkin recipe before the season is over. But that's the kind of girl I am.

 

These moist little wonders melt in your mouth. Found the recipe at: http://www.cuisinerecipes.com. I just love that site.

Tip: Cool the bars completely before covering them with the frosting.

FOR THE BARS, WHISK:
1	cup each granulated sugar and packed light brown sugar
1	cup canola oil
1	can pumpkin purée (15 oz.)
4	eggs, room temperature
1	Tbsp. vanilla extract
SIFT:
2	cups all-purpose flour
2	tsp. each baking powder and ground cinnamon
1	tsp. each table salt and baking soda
1⁄2	tsp. each ground ginger, cloves, and nutmeg
FOR THE FROSTING, MELT:
4	oz. white bar chocolate, chopped
1 1⁄2	pkg. cream cheese, softened (12 oz.)
1 1⁄2	sticks unsalted butter, softened (12 Tbsp.)
3	cups sifted powdered sugar
	Preheat oven to 350°. Coat an 11 1⁄2×16 1⁄2-inch baking sheet with nonstick spray. For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl. Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

Three Pies for The Birthday Bear

I am preparing for a wonderful Happy Birthday party for The Bear. 

As is our family custom the birthday boy gets to choose any meal he would desire.  As is HIS custom he smiled and said, “Oh honey anything you make would be wonderful.” I don’t let things like that slide.  Surprised? He wasn’t either. “Okay honey I would like Chicken Pot Pie, blueberry pie or peach pie. “ Gosh I love that man. Three pies…sounds like my kind of birthday.

So as he has been enjoying a day of football at the Air Force Academy with his son and grandsons, I have been making some happy food for soon to be a very happy husband.

This house smells downright…well heavenly. ( I know they have pie in heaven…trust me on this one.)

This blueberry pie recipe is amazing. I have made it for years…and the total secret of its profound success is the Pate Brisee (and the butter…who am I kidding).  If you want a little more information on Pate Brisee and how to make it ck out… http://www.joyofbaking.com/PateBrisee.html

You will be VERY glad you did.

I have already posted the Chicken Pot Pie recipe here….total comfort food. http://tammymaltby.typepad.com/tammyhansonmaltby/2011/01/yummy-chicken-and-dumplings-baby-its-cold-outside.html

Happy Birthday to my Bear. My Boaz. My dearest friend.

Three pies for you baby!

Pate Brisee Recipe:

2 1/2 cups all-purpose flour

1 teaspoon  salt

1 tablespoon granulated white sugar

1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup ice water

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Directions

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Pie filling:

• All-purpose flour, for dusting
• Pate Brisee
• 8 cups (about 4 pints) blueberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

   Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

3. Place pie on a foil baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

 

The Maltby Cake: Chocolate Heaven

One Amazing Cake!

This simply is the best, easiest and most beautiful cake EVER. Serve with a cup of hot rich java and you'll have a fantastic experience friend!

I have been making this cake for years at the Hospitality Workshops I teach. I am asked for the recipe weekly and I guess you could say people FALL in love with this little wonder. It is so easy. It starts with a boxed cake mix!

You must try it. It could be your family cake!

Happy Lifegiving Hospitality.

The Maltby Cake
1 Vanilla cake mix
1 small chocolate instant pudding mix
1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1 ½ cup brewed coffee cooled (or water if desired)
½ cup vegetable oil
1 cup chocolate chips (dark or bittersweet)
1 cup chopped nuts (if desired)
½ cup flour (if high altitude)

Mix lightly by hand 50 strokes or by mixer 20 sec. There will be some mix that has not blended well.
Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 350 for aprox 40 minutes.
Remove cakes on cooling rack, and bring to room temperature. Cool if possiable. You can make this cakes ahead of time and they freeze great. I always keep some made in my freezer.

Beat whipping cream (pt size) until very firm. Add powered sugar and vanilla to taste.
Put fern greens or fresh mint around the cake plate. Add one of the cakes on top. Frost with whipping cream. Add next layer of cake and frost all the cake with the remaining whipped cream. Top with chocolate dipped strawberries, raspberries and blackberries. Add remaining dipped strawberries around the edges of the cake. Put directly refrigerator and let chill. I make this cake in the morning for an evening dinner.

If you don't have time to bake the cake buy Lemon Cake at Costco. Cut into squares and add whipped cream and berries. Delicious!

Popcorn Balls

I have to admit I would rather have a delicious popcorn ball than just about anything. I love sweet and salty together.

Made this tonight for my adult kids. Well who am I kidding. I made these for tonight for ME! I also love adding dry roasted peanuts! M&M are wonderful too.

Happy Sunday night!

Popcorn Balls

Recipe courtesy Paula Deen

14 popcorn balls

Ingredients

• 2 cups sugar
• 1 1/3 cups water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 18 cups popped corn

Directions

In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly buttered hands. Cool completely on waxed paper.

 

 

Red, White and Blue Chocolate Dipped Strawberries

Forth of July! I love the Forth of July and all the great food that come with it!

My daughter, Mackenzie, came over today and showed me this fantastic blog site: http://bakingbites.com

Talk about scrumptious recipes. We made Balsamic Vinegar Fudge Cookies...which of course will be another post for another day. But I saw these Red, White and Blue Chocolate Dipped Strawberries and thought they would be so much fun to make with my grandson Cohen.

I think you might like these too!

Happy 4th of July my blogger friends!

Red, White and Blue Chocolate Dipped Strawberries

When you stick to a holiday’s “theme” colors – red and green for Christmas, pink and red for Valentine’s Day – it makes it much easier to come up with treats to make in celebration. These Red, White and Blue Chocolate Dipped Strawberries incorporate both the colors of the 4th of July holiday and fresh, in-season strawberries. They look extremely patriotic, as far as strawberries go, and taste like summer.

Just like any other chocolate-dipped strawberries, the method for making these is very easy. There is only one additional step: dip the tips of the strawberries into some blue sprinkles or blue sanding sugar once they have been dipped into the chocolate. Blue sprinkles or jimmies have a bold color to them and look cute on the strawberries, but blue sanding sugar, which I used for the strawberries here, gives the berries a little bit of a sparkle. The color of the sprinkles will not stand out well on milk or dark chocolate, and you won’t get the same visual effect as you do with white chocolate. That said, if you really want to incorporate milk or dark chocolate, just double dip the berries first into the chocolate of your choice, let that layer set up, and continue on with the white chocolate and sprinkles.

Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best within a day or two of being made.

Red, White and Blue Chocolate Dipped Strawberries
1 pint fresh strawberries (approx 12 oz)
4-oz white
Blue sanding sugar or sprinkles

Line a baking sheet or cutting board with wax paper or parchment paper.
Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.

A Special Event Menu

Do you have a special event soon to happen?

Are you looking for delicious recipes that fit your budget, skill and style?

Here are three helpful tips and four great recipes!

It's spring. Yes summer in some wonderful places of the country (miss you Tracy Hoogenboom). Women's events, luncheons and weddings abound. I am helping a friend plan an event for her son's wedding. I have made this menu many times for large events (yes even a wedding in our back yard) AND it is the bomb I am telling you.

Tip 1: Remember to make a lot of a few things. It saves in prep work and also looks amazing for the presentation.

Tip 2: Serve everything on large cream platters and bowls. I find my at Marshall's or TJ Max.  You can get great deals and large serving items. Add a white table cloth. Bring the color in with fresh flowers and napkins. Lots of small creme candles are wonderful too.

Tip 3: Plastic clear silverware and plates from Costco. Best deal around. Prewrap plastic ware in napkins and tie with colored bow. Place in a crystal wine cooler upright for easy access. 

This generally serves about 45 people easy...for larger events just double. I always try to combine make ahead recipes and store bought items. The lemon cookies for example I buy from Walmart...and they are great! That way I am not crazy the day of the event. I hope you try these and have fun! Remember you are giving others a message about their value (thank you Phyllis Stanley)...and food...is...well...love to me...(thank you Mama).


Cheers!

Chicken Pasta Salad

Fruit Salad with Lemon Whipped Creme

Field Greens with Pear and Spiced Pecans

Raspberry muffins and small store bought croissants (Yes...Costco...I am a fan)

Bowls of nuts and dill and sweet pickles. And if you were me...black olives.

Lots of them.

Dessert: Chocolate Dipped Strawberries and store bought Lemon Cookies.

 

Chicken Salad for Large Gatherings.

I promise this is the best chicken salad you have ever had!

Serves up to 25

5 cups diced and cooked chicken

5 cups macaroni (shells, spiral or any other small macaroni)

4 cups chopped celery

4 cups grapes…(green or red…or half and half)

10 hard boiled eggs cooked and chopped

1 20 oz can of pineapple tidbits.

1 cup dried cherries or cranberries

1 cup sliced almonds (optional)

1 tea salt and pepper (or to taste)

3 tablespoons beau monde (a must)

Combine all the above in extra large bowl.

Fold in:

2 cups mayo or salad dressing

1 cup sour crème

2 cups cool whip

¼ cup lemon juice

¼ cup sugar

4 teaspooon shredded lemon rind

Allow 2-8 hours to chill. This is a great salad to actually make the night before. The longer it sits the greater the flavor.

Serve with grapes, strawberry dipped in chocolate, and relish skewer..(olive pickle and hot pepper)

 Fruit Salad with Lemon Whipped Crème

Any and all fresh fruit...peaches, nectarines, strawberries, raspberries, bananas, grapes, cantaloupe, watermelon.

 Mix all fruit together in a large bowl.

 Make crème topping.

 1 small package lemon instant pudding

1 cup milk

3 tablespoons pineapple orange juice concentrate

2 teaspoons lemon or orange rind

 Combine all ingredients.

 Add 1 container cool whipped topping.

 Pour over fresh fruit and chill until serving time. Garnish with fresh mint and thinly sliced lemon and orange slices in the center.

Field Green Salad

Romaine lettuce, watermelon balls, Almond Accents, sliced pears, and Girhards Light Champagne dressing.  A WONDERFUL light salad. Feta is also a great addition. My other fav is  lettuce, cantaloupe balls, pine nuts and Maries Blue Cheese Vinagirette with fresh cracked pepper.  Easy. Thank you Trish Nordby for this one!

 

Lemon-Raspberry Muffins

These are killers...I am telling you...

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. They also freeze great.

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8-ounce) container lemon yogurt
• 1/2 cup olive oil
• 2 large eggs
• 2 teaspoon grated lemon rind
• 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
• 3 tablespoons sugar
• 1 tablespoon cold butter

• Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
• Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
• Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
• Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

• Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

 

 

Wicked Good Banana-Blueberry Pudding

Can you say crazy good? Wicked good is what my kids say!

I have made this recipe many times and without a doubt it is one of my very favorite home cooked comfort desserts. I often change out the blueberries for raspberries when in season. I would suggest you double the vanilla...but of course I always say that!

Kids LOVE making this pudding...cutting the bananas, eating the cookies! Adults love eating this recipe...seconds and thirds!

I also make the pudding a day before and refrigerate it (and yes...hide it from others!). Then I add the fresh whipping cream right before I serve it.

A great make ahead dessert.

Have fun!

Ingredients

• 4 cups milk
• 5 egg yolks
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon vanilla extract
• 1 12-ounce box vanilla wafers
• 4 large ripe bananas, sliced
• 3 cups fresh blueberries
• 1 1/2 cups whipping cream
• 3 tablespoons powdered sugar

Preparation

• Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Let stand 10 minutes.
• Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover and chill 4 hours.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over chilled pudding.

  

Coconut Cream Cake (You will either love or hate me for this one!)

This cake is just the best thing around.

AND...

You start with a boxed cake mix...and yes it is that easy. This cake is moist, rich and feeds a crowd! I top the cake with seasonal berries...it is just beautiful!

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast 
http://www.focusonlinecommunities.com/docs/DOC-1934 

Coconut Cream Cake
1 pkg. white or yellow cake mix 
1 pkg. (4 serving size) cheese cake flavored instant pudding  
1 1/3 cups water 
1/2 cup vegetable oil 
4 large eggs 
2 tea vanilla 
1 1/3 cups Baker’s angel flake coconut 
1 cup chopped nuts 
Berries of all kinds
 
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat 
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit 
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch 
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan. 
Remove from pan. Fully cool on rack. 
  
Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream 
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating 
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over 
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting. 
  
Top with colorful berries in center and around the edges. Garnish with fern leaves.

Texas Sheet Cake (aka: Heaven)

Chocolate anyone?

Lots of chocolate anyone?

This Texas sheet cake is so unreal moist and delicious we ate the whole 9x13 inch pan over the weekend! You will NEVER want to make any other brownie.

We also found out Blue Bell Ice Cream is now selling in Colorado...this is dangerous. The combo kept my kids visiting all weekend!

A huge tip: Use Penzeys Dutch Process High Fat Cocoa...it is off the chain. You can even order it on line.

Cheers!

Texas Sheet Cake

2 cups sugar                                                     ½ cup buttermilk

2 cups flour                                                      1 tsp baking soda

½ cup butter                                                    ½ teaspoon salt

6 tablespoons cocoa                                        2 large eggs

½ cup salad oil                                                2 tsp vanilla

1 cup cold coffee

Sift sugar and flour into large bowl.  In a saucepan, bring butter, cocoa, oil, and coffee to a rapid boil, stirring constantly.  Pour over sugar mixture and stir well.  Beat in buttermilk, baking soda, salt, eggs and vanilla.  Pour into a greased 9 x 13 inch cake pan and bake at 350 degrees for 30 minutes or until done.  Frost immediately when removing from oven.

Frosting:

1 stick butter                                                 1 box powdered sugar

4 tablespoons cocoa                                    1 tsp vanilla

6 tablespoons milk                                      1 cup chopped pecans (If you so choose)

 

Melt butter and cocoa in heavy saucepan, stirring constantly.  Remove from heat and add milk and sugar.  Stir in vanilla and pecans and spread over cake while warm.

 

 

French Apple Cake

This is one of my all time favoriate cakes. Easy, moist just plan good. Make sure you double the carmel sauce...people have been known to drink it!

Cheers!

 4 cups diced apples

2 eggs

2 cups sugar

2 tsp cinnamon

½ cup oil

½ cup nuts (chopped)

2 cups flour

2 tsp. baking soda

1 tsp. salt

½ tsp cloves

Cream sugar and eggs together until fluffy.

Add oil and mix well.

Add all dry ingredients.

Stir in apples.

Place in a 9X 13 inch pan that has been well greased.

Bake at 350 for 45-50 minutes.

  Topping

 1 cup brown sugar

1 cup white sugar

1 cup heavy cream

½ cup butter

2 tbs flour

2 tsp vanilla

 Bring to boil; remove from heat; keep warm and serve warm

 Pour over cake and top with fresh whipped cream and sprinkle with cinnamon.

Homemade Rice Pudding

Talk about comfort food!

The top of this pudding is custard and the rice settles to the bottom…and the whole thing is amazingly yummy!  We lost this recipe for almost eight years and tried about twenty-five other rice-pudding recipes, but could never get it so creamy and yummy. While working on my cookbook I went though all my recipes and books--trust me, this was no small task!—and found it! My kids went crazy!! That very night we made two recipes and—can you believe it?—we ate it all!

 Enjoy!

8 cups whole milk, divided

1 cup jasmine rice (regular rice works great too)

1 cup golden raisins

½ cup butter

4 cups whole milk

8 beaten eggs

2/3 cup sugar

1 tablespoon vanilla

1 teaspoon salt

Ground cinnamon, nutmeg, or allspice

Fresh whipped cream or half-and-half

Fresh raspberry's in a sugar sauce

In a four-quart heavy sauce pan bring 4 cups of milk, rice, and raisins to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.)

When rice is fully cooked—approximately 15 minutes—remove from heat and stir in butter until melted. Meanwhile, in a large bowl combine remaining 4 cups milk, eggs, sugar, vanilla, and salt, and gradually stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with cinnamon, nutmeg or allspice (I generally use two of the three). Return to oven and bake another 25 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped cream or half-and-half and a raspberry sugar sauce. 

 

 

Raspberry Chocolate Pie

Michelle Borquez Thornton and I had the best time cooking with Steve Wingfield author of Come to the Table last night! He is such a great guy and makes a mean raspberry pie!

(www.stevewingfield.org)

 

I was impressed because he takes short cuts…(as do I!) and the final result is just amazing…

Dark Chocolate bottom followed by sour cream…and fresh raspberry topping…Divine I am telling you! Another huge advantage to this recipe (aside from the fact it is one of the best things I have ever tasted)…you can make it in the morning for dinner at night. I love having things I can prepare long before guests come.

One pie shell…Pillsbury (they come two in a box)

11/2 cup water

½ cup sugar

3 tablespoons corn starch

3 tablespoons raspberry Jello

6- 8 oz of a dark chocolate bar… I like to find a good dark cocoa bar at Whole foods…I buy two eat one and save one for the dessert :)

3 tablespoons milk

1-1/2 cups sour cream

2 containers of fresh raspberries

 

Bake your pie shell according to direction. Let cool.

Melt chocolate in microwave.  Add 3 tablespoons milk. Stir until well blended.

Pour chocolate in the bottom of the baked pie shell.

Spread sour cream over chocolate.

Mean while mix water sugar and corn starch together over med heat…keep stirring until it starts to clear and thickens. Remove from heat add Jello and stir well. Cool for about 5-10 minutes. Add fresh berries…gently stirring. Pour berries over sour cream refrigerate until firm…about one hour.

If you are really willing to splurge top with fresh whipping cream and chocolate shavings…DIVINE I am telling you…and oh soooo beautiful!

Pie Heals

Blueberry Banana Cream Pie

 

I believe Pie heals.

 

 

Why?

 

Because I have made this pie three times and everyone has told me so...people wents nuts...like they had never had pie before...like each bite was a bit of heaven...like there was NONE left! I must admit this could be the best pie I have ever made.

 

The cream (which is more like a custard) is rich, the bananas are full of comfort, and the blueberries totally tang! "Goodness gracious" (as my mama has been saying) this is so good!

 

 

1 - Pkg Pillsbury Pie Crust (one crust...they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt

2 - cups carnation evaporated milk
4 – large eggs, separated -
1 1/2 - tablespoons vanilla
3 - tablespoons butter

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch salt together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. Do not stop stirring! When the mixture is heated through add the 4 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (You don’t want scrambled eggs…at least not in this pie!)

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Mix until butter is melted. Let pudding mixture cool while you prepare the pie. Take cooled pie shell and slice up two large bananas (three if small) and cover the bottom of the pie. Take two cups fresh blueberries and pour over bananas.

 

Pour cooled pudding mixture over fruit…cool. I place a piece of plastic wrap over the top to keep from drying out.

 

Whip fresh whipping cream…add powdered sugar and vanilla to taste. Place over pudding…Top with fresh blueberries. Before serving slice up another banana and place over berries…

 

Divine…I am telling you! Just divine!

Lemon Lemon Dream Bars

Had lunch today at my sister Terri's house. She is an AMAZING baker...she totally leaves me in the dust when it comes to baking. I told her I am not leaving your house without recipe in hand...and a lemon bar in another!

I mean to tell you here...This is NOT your regular lemon bar...these bars are laced with coconut. Okay it's true I am on a crazy coconut kick...(A trip to Hawaii might help...ahhhh). Anyway...This dessert is amazing when served with a steaming hot cup of coffee....Minnesota style...as in really hot!

The crust is like eating grandma's shortbread butter cookies, the lemon filling tart and the frosting DIVINE!

Have fun...you are going to love these.

Lemon Dream Bars

1 cup flour
¼ cup sugar
½ cup butter softened
Heat oven to 350.  Pat into 8 inch square pan. Bake for 15 minutes.
Meanwhile prepare fillings.

Filling

2 eggs beaten
3 tablespoons lemon juice
3 tablespoons flour
1 cup sugar
½ coconut
½ tsp baking powder
Mix and pour over crust. Make at 325 degrees for 25 minutes. Let cool.

Frosting

1 ½ cups powder sugar
1 tablespoon lemon juice
2 tablespoons soft butter
1 tablespoon cream
Beat together until well blended. Frost bars and sprinkle with coconut. Cut in small slices…Cause your going to need to pace yourself….:)

Coconut Cream Cake (You will either love or hate me for this one!)

Rave Reviews of a Coconut Cream Cake

 

My wonderful facebook friend Terri Phillips Schmitt sent me this recipe a couple of years ago. I have made it non-stop. It is fantastic.

It starts with a box cake mix...my kind of cake!

1 pkg. white or yellow cake mix

1 pkg. (4 serving size) Cheesecake flavor instant pudding mix

1 1/3 cups water

1/2 cup veg oil

4 eggs

2-3 teaspoons vanilla (I have used lemon and almond...both are amazing too!)

1 1/3 cup Baker’s angel flake coconut

1 cup chopped nuts (Pecans are my fav)

Combine cake mix, pudding mix, water, eggs and oil and vanilla in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. (I omitted the nuts as my daughter is allergic and added ½-3/4 cup more coconut)

Pour into greased floured 8 or 9 inch rounds.. or 10 in tube pan. Bake at 325 degrees for 45 minutes. (or until done...could be less time...as I cook in high altitude) Cool 15 minutes in pan. Remove from pan. Cool on rack.

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add l box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating well after each addition. Add ½ tsp vanilla extract. Spread frosting over top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting or if you can find large coconut flakes...(Whole Foods has them!)

Garnish with fresh berries.

Happy Birthday to my dear friend Tracy Hoogenboom!

Click on people's faces in the photo to tag them.

Old Fashioned Chocolate Pie

Old Fashioned Chocolate Cream Pie...

I have to tell you...I make a lot of desserts. I have yet to find one so easy, beautiful and yummy as The Maltby Cake...(been making that 15 years!) However with that saying THIS Old Fashioned Chocolate Pie recipe comes in a VERY close second. I love it because it is easy, I can have everything on hand (freeze your pie crusts) and it doubles perfectly.

Not that having two Chocolate Pies around is perfect...ya know...you NEED to give one away...

Enjoy!

1 - Pkg Pillsbury Pie Crust (one crust...they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt
1 - HEAPING tablespoon of unsweetened baking cocoa (I use Penzy's brand..simply the best)
2 - cups carnation evaporated milk
3 - eggs, separated - reserve egg whites if making Meringue Topping
1 1/2 - tablespoon vanilla
2 - tablespoons butter

Meringue Topping (Note I make a whipped cream topping...just like it better!)
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix.

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.

However I don't do the Meringue..I use whipping cream baby! Make sure your pie is cool before adding the whipped cream on top of the pie...it is simply HEAVEN!

The Maltby Cake (aka ohh la la)

Just posted THE MALTBY CAKE making on youtube! It was a blast...

I am asked for the recipe weekly...I guess you could say people FALL in love with this little wonder. Easy (starts with a boxed cake...) and show stopping beautiful!

Try it...it could be your family cake!

THE MALTBY CAKE (aka just fill in your name friend!)

1 Vanilla cake mix (with the pudding in it)
1 small chocolate instant pudding mix (2 vanilla’s if you want only a vanilla cake…)
1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1 ½ cup water
½ cup vegetable oil
1 cup chocolate chips (dark or bittersweet)
1 cup chopped nuts (if desired)
½ cup flour (if high altitude)

Mix lightly by hand 50 strokes or by mixer 20 sec. There will be some mix that has not blended well.
Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 350 for aprox 40 minutes.
Remove cakes on cooling rack, and bring to room temperature.

Beat whipping cream (pt size) till very firm. Add powered sugar and vanilla to taste.
Put fern greens on cake plate. Add one of the cakes on top. Frost with whipping cream. Add next layer of cake and frost all the cake with the remaining whipped cream. Top with chocolate dipped strawberries. Add remaining strawberries around the edges of the cake. Put in refrigerator and let chill.