Tuesday, November 17, 2015

Beef Stuffed Zucchini

Beef Stuffed Zucchini
1 kgzucchini2 lb
150 mlbeef broth2/3 cup
2cloves garlic, minced2
5 mldried basil1 tsp
250 mlextra-lean ground beef1/2 lb
10 mlcornstarch2 tsp
1medium tomato, coarsely chopped1
75 mlmozzarella cheese, grated1/3 cup
Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.Serves 4

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna
    Can (10 oz) Old El Paso® enchilada sauce
    Cup Old El Paso® Thick 'n Chunky salsa
    Large deli rotisserie chicken cubed (4 cups cooked chicken)
    Cup sour cream
    Cup sliced green onions (8 medium)
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
    Corn tortillas (6 inch)cut in half
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)
    Cups tortilla chips
    Cup chopped tomato (1 large)
    Tablespoons sliced ripe olives
    Fresh cilantro if desired
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    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

OMG! Banana Pudding Cake

OMG. Banana Pudding Cake.
Thanks to ANTOINETTE FRANKIN, here is the recipe!
Banana Pudding Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting
Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You've been warned, so I’m off the hook if you don’t refrigerate and get sick.

Peanut Butter Cup Brownie Bottom Cheesecake

☆.•♥•Peanut Butter Cup Brownie Bottom Cheesecake Recipe!.•♥•☆

This is HEAVEN in a Cheesecake form :)

Brownie Crust
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Cheesecake Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup

Heat oven to 350°F Grease 9-inch springform pan with butter.
Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
Cheesecake Filling:.(makes extra).
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla.
Pour filling into prepared crust.
Double-wrap springform pan with aluminum foil to prevent water seeping inches.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
Remove from the oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours before decorating.
Decoration- (makes a lot extra-try using it on individual slices after cutting).
Remove cake from pan and put on a pretty plate.
Bring whipping cream to boil in a small saucepan.
Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
Drizzle over cake and then add peanut butter cup halves around the edge of the cake



Chocolate Raspberry Torte

Chocolate Raspberry Torte

Yield: Makes one 9-inch cake, serving 12 to 16


Sacher torte, the classic Viennese dessert with layers of chocolate cake sandwiching apricot jam and enrobed in a creamy-rich chocolate glaze, always sounds more promising than it typically is in reality. We set out to create a rich, deeply chocolaty dessert using Sacher torte as the inspiration, giving it our own spin by pairing the chocolate with raspberries. For a rich, fudgy base, we started by baking a flourless chocolate cake in two 9-inch pans, so we could sandwich the two cakes together rather than deal with halving a single delicate cake. But when we tried to pick up the second layer and, later, eat it, the dense cake tore and fell apart. Adding ground nuts gave it the structure it needed, plus a good boost of flavor. The winning approach for our filling was to combine jam with lightly mashed fresh berries for a tangy-sweet mixture that clung to the cake. For the glaze, we kept things simple, melting bittersweet chocolate with heavy cream to create a rich-tasting, glossy ganache that poured smoothly over the cake. And to up the glamour quotient, we dotted fresh raspberries around the top perimeter of the torte and pressed sliced toasted almonds along its sides.


8 ounces bittersweet chocolate, chopped fine (see note)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
1/4 teaspoon instant espresso powder
1 3/4 cups (about 7 ounces) sliced almonds, lightly toasted
1/4 cup unbleached all-purpose flour (1 1/4 ounces)
1/2 teaspoon table salt
5 large eggs
3/4 cup sugar, (5 1/4 ounces) 
1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake
1/4 cup seedless raspberry jam
5 ounces bittersweet chocolate, chopped fine (see note)
1/2 cup plus 1 tablespoon heavy cream


1. FOR THE CAKE Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.

2. Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

3. Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.

4. TO ASSEMBLE TORTE Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

5. FOR THE GLAZE Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.

6. Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve. 



Run paring knife around sides of cake and invert layers onto cardboard rounds.

Using wire rack, reinvert one cake so top faces up; slide back onto cardboard round.

Spread raspberry filling over cake layer with its top side facing up.

Top with second cake, leaving bottom facing up.

Use offset spatula to evenly spread ganache over top and sides.

Four Layer Pecan Pie

Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

Mo-Carameluscious Pie

Mo-Carameluscious Pie




1 Pillsbury® refrigerated pie crust, softened as directed on box


1 Package (8 oz) cream cheese, softened
1/3 Cup caramel topping
1/2 Cup powdered sugar
 1Tablespoon instant coffee granules
1 Tablespoon hot water
Cold milk (almost 1 cup)
1 Box (4-serving size) chocolate instant pudding and pie filling mix
1 Container (8 oz) frozen whipped topping, thawed (3 cups)
Additional caramel topping
2 Bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
  • 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
  • 3In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • 4Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.

Orange Cake

Orange Cake
1 box yellow cake
1 11oz. can mandarin oranges in juice
4 eggs
1/4 cup oil
mix together pour in 9x13 greased cake pan
bake at 350 degrees for 50 to 60 minutes
1 8oz tub of whipped topping (cool whip)
1 four serving instant vanille puddy
1, 20 oz can crushed pineapple drianed
mix well spread on cooled cake

Caramel Pumpkin Italian Cream Cake

❋ Recipe: Caramel Pumpkin Italian Cream Cake
2 cups pecan halves
2 cups sweetened flaked coconut, divided
1/2 cup plus 2 tablespoons shortening
1/2 cup plus 2 tablespoons butter, softened
1 1/2 cups sugar
1 cup light brown sugar, packed
6 eggs, separated
1 1/4 cup pure canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter
1 cup light brown sugar
1/4 cup heavy cream
1/8 teaspoon fleur de sel or other coarse sea salt
1 teaspoon vanilla
2 cup sifted powdered sugar
1/2 cup butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant. Reserve 8-10 halves for decorating the top, then finely chop the remainder. Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl. Toast 1 cup coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often. Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix. Set aside.
Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy on medium speed. Add egg yolks, one at a time, until incorporated. Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.
Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt. Add to the butter mixture alternately with the buttermilk. Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.
Beat the egg whites until stiff in a medium bowl. Gently fold into batter. Divide the batter equally among 3 (9-inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper. Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.
When cakes are completely cool, make the caramel frosting. Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat. Bring to rapid boil and boil for 1 minute while stirring constantly. Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar with a handmixer on medium speed until mixture is thick and spreadable. Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up). Place the second layer on top, bottom up, and spread the remaining frosting to the edges. Place the third layer on top, bottom side up.
Make the cream cheese frosting. Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed. Gradually beat in the powdered sugar until fluffy and smooth. Beat in vanilla. Frost the outside and top of cake with frosting. Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.
YUMMY! Enjoy!

Cinnamon Roll Cake

Cinnamon Roll Cake
3 c. flour
1/4 tsp. salt
4tsp. baking powder
1&1/2 c. milk
2 eggs
1/2 c. butter-melted .
1 c. butter/ softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions- Mix everything together except for the butter, slowly stir in the melted butter and pour into a 9 x 13 greased pan. For the topping mix all ingredients  together- until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28 -30 min.
2c. powdered sugar
enough milk to make a runny glaze . About 6/7 Tbsp.
1 tsp. vanilla... Pour over after cake cools

From Kathy Lambert

Cracker Barrel Double Fudge Coca Cola Cake

Copycat Cracker Barrel 40th Anniversary Double Fudge Coca Cola Cake

makes one large 9 x 13" sized sheet cake

1 (12 ounce) can Coke (or other cola), divided
2 (4 ounces each) sticks unsalted butter (each stick = 1/2 cup), divided, at room temperature
1 (1 ounce) square semisweet chocolate
1 cup miniature marshmallows (measured by volume not weight)
1/2 cup shortening (I used butter flavor Crisco) (measured by volume)
1/2 cup canola oil or sunflower oil
3 tsp vanilla extract, divided
2 cups granulated white sugar or caster sugar
2 large eggs
3/4 cup milk (I used 2% fat)*
3 Tbsp powdered buttermilk*
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 1/3 cups White Lily all-purpose flour
1 1/4 cups unsweetened dark chocolate cocoa powder, divided
1/4 cup chocolate syrup (I used Fox's U-Bet)
2 cups powdered sugar or icing sugar

Before you begin, open your oven and arrange the baking racks so that one of them is set near the top, making sure there is plenty of room on that top shelf for your pan and for the cake to rise a bit. Normally cakes are baked in the center of the oven, but not this one. Preheat your oven to 350 F. Grease and flour a 9x13" rectangular sheet cake pan.You will also need a small saucepan, a whisk, an electric mixer, and 3 mixing bowls.

Measure out just 1 cup of Coke and just 1 stick of the butter and place along with the square of semisweet chocolate into a small saucepan. Set the remaining cola aside for now, and place the other stick of butter in a medium mixing bowl, setting it aside to come to room temperature.

Meanwhile, bring the mixture in your saucepan to a boil, stirring with a whisk or slotted spoon often. As soon as it boils, add the mini marshmallows, stir to coat, lowering the heat a bit to prevent a boil-over. Continue to stir until everything has fully melted and blended together, and there are no longer any white streaks remaining from the marshmallows. It should look shiny and wet, like unset fudge. Set this fudge mixture aside to cool a bit (I let mine sit for about 5 minutes, then poured it into a plastic bowl and popped it into the fridge for about another 5 minutes while I continued with the next step).

In a large mixing bowl combine the shortening, oil, and just 2 tsp of the vanilla. Add the granulated sugar and mix well. Add in both eggs and the milk and beat well, using an electric mixer, until light and fluffy. Scrape any batter that is creeping up the sides of the bowl with a spatula, as needed.

In yet another mixing bowl (last one I promise!), combine the buttermilk powder, baking soda, baking powder, and salt. Set a mesh strainer/sieve over the top of the bowl and add the flour, shaking the strainer so that the flour sifts down into the bowl. If you happen to have a flour sifter, you can use that instead, but a mesh strainer works just fine. Measure out just 3/4 cup of the unsweetened cocoa powder and sift that through the sieve as well. Remove the sieve and give the mixture a quick stir.

Add half of the flour mixture into the shortening & egg mixture, beating until smooth.

Remember your fudge mixture you have cooling? Give that a quick stir and then add just a bit of it to the shortening mixture and beat well. Continue adding the fudge in small amounts until all of it has been beaten in and well combined. The reason you are adding it slowly is to prevent the still somewhat warm mixture from scrambling your eggs.

Add the other half of the flour mixture now, mixing until combined and then for another 4 minutes. Set a timer. You are trying to incorporate air into your batter, so no skimping on the time here. Your batter should be thick and smooth.

Pour the cake batter into your prepared pan and pop it into the preheated 350 F oven to bake on the TOP rack. Bake for 35-40 minutes, or until a toothpick poked into the center of the cake comes out with no streaks on it. Do not overbake! Set the cake onto a cooling rack to cool somewhat. You will still want it to be a bit warm when you add the fudge icing, but wait long enough for it to no longer be so very hot that your icing just melts completely upon contact. Before you walk away, take your toothpick and poke a bunch of holes all over the surface of the cake.

Remember the bowl with the stick of butter in it from way back in the beginning? By now it should be nice and soft. Go grab the rest of that can of coke and measure out about 1/3 cup. Add that to the butter, along with 1 tsp vanilla, and the remaining 1/2 cup unsweetened cocoa powder. Add the chocolate syrup and mix well until everything is smooth. Now add in 1 cup of the powdered sugar and blend well, then add the remaining 1 cup powdered sugar. The icing should be shiny, smooth, and a bit gloopy, not stiff. It should not be watery, but more like the consistency of thick hot fudge sauce. If it is too thin, add a bit more powdered sugar, or if it seems a bit too dry, add a little more cola.

Pour this entire mixture over the warm cake and spread evenly. Allow this to sit long enough to set up a bit, about 20-30 minutes, roughly. Some of the fudgy icing will ooze into your toothpick holes and you need to give it time to do that. The surface will also take on a sheen and harden ever so slightly. Serve with a scoop of vanilla bean ice cream on the side while the cake is still a little warm, if desired.

*NOTE: If you don't have buttermilk powder, you may instead use 3/4 cup buttermilk instead of the milk and buttermilk powder. Or, you can make a buttermilk substitute by placing 2 tsp. lemon juice into a measuring cup, then adding enough milk to fill 3/4 cup, and then allowing that to sit for 5 minutes to thicken. You will not need to make any adjustments to the dry ingredients.  

Applesauce Spice Poundcake

Applesauce Spice Pound Cake

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1 1/2 c. granulated sugar
5 eggs
1 1/2 c. unsweetened applesauce
2 Tbsp. baking soda
3 c. flour - divided
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 1/2 c. chopped pecans

Preheat oven to 325.  Grease and flour a 10 inch bundt pan. Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy, 5 to 7 minutes.  Add eggs, one at a time, and beat just until combined after each addition.

Combine applesauce and baking soda and set aside.

Sift together 2 3/4 c. flour and spices. Add to butter mixture alternately with applesauce mixture, beginning and ending with flour. Mix until just combined after each addition.

Stir together remaining 1/4 c. flour and pecans until well coated. Fold into batter.

Pour into prepared pan. Bake for 1 hour and 15 (or 20) minutes or until done.  Cool in pan for 10 minutes then turn onto wire rack.  Cool completely.

Serve with powdered sugar or whipped topping.

Chocolate & Peanut Butter Fudge Cheesecake

Chocolate & Peanut Butter Fudge Cheesecake

Chocolate crumb crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1/3 c. sour cream
3 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. semi-sweet chocolate chips, melted
1 c. peanut butter chips, melted
fudge topping (optional)
whipped topping (optional)

Heat oven to 350. Prepare chocolate crumb crust.

Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

Place half of batter (about 2 1/2 c.) in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the second bowl. Spread chocolate mixture in prepared crust.. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

Bake for 50 to 55 minutes or until center is almost set. (For less cracking of cheesecake surface, bake in water bath). Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.

To serve, drizzle each slice with fudge topping and whipped cream, if desired. Cover; refrigerate leftover cheesecake.  Serves 10 to 12.

Chocolate Crumb Crust
Heat oven to 350. Combine 1 1/2 c. vanilla wafer crumbs (about 45 cookies), 1/2 c. powdered sugar, 1/4 c. cocoa and 1/3 c. butter (melted) in medium bowl. Press onto bottom and 1 inch up sides of 9 inch 

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Cake Batter
1 1/2 c. chopped pecans
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
1 3/4 c. mashed ripe bananas (about 4 large)
1 (8 oz) can crushed pineapple (do not drain)
3/4 c. canola oil
1 1/2 tsp. vanilla extract

4 oz. cream cheese, cubed and softened
2 c. sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk

Prepare Cake Batter:  Preheat oven to 350.  Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup bundt pan. Spoon batter over pecans.

Bake at 350 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool cake on wire rack for 15 minutes; remove from pan and cool completely.

Prepare Glaze:  Process cream cheese, powdered sugar, vanilla and 1 Tbsp. milk in a food processor until well blended.  Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 c. pecan pieces.

Serves 10 to 12.