Peanut Butter Glaze

adapted from the glaze used on Peter Pan’s Peanut Butter Pound Cake. I felt their recipe did not make enough glaze for my Triple Chocolate Bundt Cake and it was thinner than I wanted.

2 – 2 1/2 cups powdered sugar
6 Tbsp creamy peanut butter
1 tsp vanilla extract
3-4 Tbsp milk

  1. Combine 2 cups powdered sugar,  peanut butter, and vanilla in medium bowl.  Add about 3 Tbsp milk.  Beat together until creamy, adding more sugar or milk to get the desired consistency.
  • I prefer this glaze to be fairly thick – pourable, but not so thin that it pools at the bottom of the cake.

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Starlight Cakes

This recipe is from my friend Patty Davis Grigsby’s mother, Virginia Davis.  She made these beautiful, delicious cakes every Christmas.

Cake

3/4 cup shortening
1  1/2 cups sugar
1  1/2 tsp vanilla
2  1/4  cups flour
1 Tbsp baking powder
1 tsp salt
1 cup milk
5 egg whites

  1. Heat oven to 375.
  2. Cream shortening and sugar.  Beat in vanilla.
  3. Combine flour, baking powder and salt.
  4. Add dry ingredients alternately with milk, beating well after each addition. Beat for 2 minutes after the last addition.
  5. Beat egg whites until stiff.  Fold into batter.
  6. Pour into a well-greased and floured 9×12 pan or in 2 1/2 to 3 inch individual cake molds.
  7. Bake for 25 minutes or until center springs back when touched.
  8. Cool for 5 minutes before removing from pan.
Icing

6 cups powdered sugar
1/3-1/2 cup milk
1 tsp vanilla
1/8 tsp salt

  1. Add milk to powdered sugar until icing is a pouring consistency.
  2. Add vanilla and salt.
  3. Spoon over cakes until well coated.
  4. Decorate with silver metallic candy balls (dragées).
  • Virginia had cute star-shaped molds that she used for these cakes, making them especially beautiful.

Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Peanut Blossom Cookies

adapted from Joy of Baking

These are the most tender cookies of this type that I have ever tasted.  I switched to dark brown sugar because I like the deeper flavor it adds.  I prefer creamy peanut butter because they have such a wonderful texture.  I also prefer not to roll them in sugar which gives them a crunchy coating.

peanut_butter_blossom

1/2 cup unsalted butter, room temperature
3/4 cup creamy peanut butter
1/3 cup dark brown sugar
1/3 cup sugar
1 large egg
1 tsp vanilla
2 Tbsp milk
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
48 Hershey’s Kisses, unwrapped

  1. Beat butter until creamy and smooth.
  2. Add peanut butter and sugars and beat until light and fluffy, about 2 – 3 minutes.
  3. Add egg and vanilla and beat to combine.
  4. Beat in milk.
  5. In a separate bowl whisk together flour, baking soda, and salt.
  6. Add to the peanut butter mixture and beat until thoroughly combined.
  7. Cover and chill for about an hour, or until firm enough to roll into balls.
  8. Preheat oven to 375 and place rack in the center of the oven.
  9. Roll the batter into 1″ balls.
  10. Place on baking sheet covered with parchment paper or silicone mat, spacing about 2″ apart.
  11. Bake for 8 – 10 minutes, or until the cookies are lightly browned.
  12. Immediately after removing from the oven, place a Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack.
  13. Remove from baking sheet and cool completely on a wire rack.
  • Makes about 4 dozen cookies.
  • You can substitute any type of chocolate candy for the Kisses – Dove Promises, mini peanut butter cups…

Amish Friendship Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
5 oz pkg instant vanilla pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
3 large eggs
2 tsp vanilla
1 cup pecans or walnuts, chopped (optional)

  1. Preheat oven to 325.
  2. Lightly grease 2 large loaf pans. Sprinkle with cinnamon sugar.
  3. Stir together flour, sugar, baking powder, baking soda, salt, and pudding mix.  Make a well in the center.
  4. Add Amish Friendship Bread Starter, oil, milk, eggs and vanilla; mix well.
  5. Stir in nuts.
  6. Pour batter into pans.
  7. Sprinkle cinnamon sugar on top.
  8. Bake until a toothpick inserted into center of the loaf comes out clean, about 1 hour.

Variations:

  • Lower fat: substitute ½ cup oil and ½ cup applesauce for 1 cup oil.
  • Apple Cinnamon: add 2 apples. peeled, cored and finely chopped when you add the nuts.
  • Banana Nut: reduce cinnamon to 1/2 tsp and add 3 large ripe bananas, mashed.
  • Chocolate: substitute chocolate pudding mix and “flour” the pans with cocoa – omit cinnamon or leave it in for a Mexican chocolate flavor, omit nuts if desired.
  • Lemon Poppy Seed: substitute lemon pudding mix, reduce cinnamon to 1/2 tsp, omit nuts and add 2 Tbsp poppy seeds.
  • Muffins: pour into greased muffin tins and reduce the baking time to 23-25 minutes.
  • Pistachio: substitute pistachio pudding mix and pistachios.
  • Raisin or Date: add 1 cup raisins or dates.

Rice Pudding

adapted by Alycia Davis from several cookbook recipes

1 cup uncooked rice (or 3 cups cooked)
1 can sweetened condensed milk
1 can evaporated milk
2 cans water (only 1/2-1 can if rice is already cooked)
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 cup raisins (optional)

Directions

  1. Mix all ingredients in oven proof bowl.
  2. Bake at 350 degrees about 45 min or until top is lightly browned.
  3. Serve hot or cold.
  4. Refrigerate leftovers.
  • You could try another dried fruit instead of raisins.