*CRUST*
1 1/2 cup all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar

*FILLING*
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 (11.5 ounce) package semi-sweet chocolate chips
1 1/2 cup coarsely chopped pecans

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

1. CRUST - Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.

2. FILLING - Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chocolate chips and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

But in the morning, it looks like this:

And then you cook it…

Wait ten minutes,

And flip it over on a platter…

Amazingness.

This is important:

No cheating. No off brands. And it must be Cook & Serve; instant doesn’t work.

Go ahead; make your Christmas guests think you own a bakery!

Praline Breakfast Bread
1 pkg frozen yeast rolls
(little round circles…they have to rise…not the parbaked kind in the foil trays.)
1 small box butterscotch pudding mix
(Jello brand…sometimes hard to find; try Kroger or Walmart)
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans

Grease a bundt pan. Place frozen rolls in a circle in the pan, and sprinkle with dry pudding mix. In a glass bowl, melt butter in the microwave, and stir in remaining ingredients. Pour over rolls. Cover, let stand at room temperature overnight. The next morning, bake at 350 for 30 minutes. Let stand 10-15 minutes and then invert onto a platter. Serves about 8.

Hint: Put some foil on the bottom rack of your oven. Sometimes this bubbles over the edge of the pan, and you don’t want to clean burned, caramelized sugar out of your oven!

1 can (20 oz) crushed pineapple
2 cups sugar
1 1/2 cup cooking oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/4 teaspoon nutmeg
1 teaspoon salt
3 cups grated carrots
1 cup chopped pecans

***Cream Cheese Icing***

1 pound cream cheese, softened
1 cup butter
2 t vanilla
2 1/2 pounds powdered sugar

Directions:

For Cake: Preheat oven to 325 degrees. Grease and flour three 8-inch pans. Drain
pineapple, reserving half the juice. In a large bowl, cream sugar and oil. beat
in eggs. Add dry ingredients and mix well. Fold in pineapple, reserved juice,
carrots and nuts. Pour batter into pans. Bake for 25 - 40 minutes or until
toothpick inserted in center comes out clean.

For Icing: Cream butter and cream cheese together with mixer: add vanilla. Then
gradually beat in sugar. Mix until icing is of spreading consistency. Ice cooled
cakes.

DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs, lemon juice, and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets covered in parchment paper.
Bake 6 to 8 minutes in preheated oven. Do not overcook! Cool completely.

CREAM shortening, butter, brown sugar, white sugar, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoon, two inches apart, on cookie sheet lined with parchment paper. Bake at 350 degrees for 8 to 10 minutes, or until light brown. Cool slightly before removing from sheet.

YIELD: about 6 dozen

Directions:
PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in all chocolate morsels/chunks. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen.

instructions
Preheat oven to 325 degrees F.
Grease and flour three 9 inch round cake pans.

Combine 1/2 cup peanut butter and 1/2 cup butter; cream until light and fluffy.
Add eggs one at time, mixing well after each one.
Add cake mix alternately with the water.
Stir until just combined.
Pour batter into prepared pans.

Bake at 325 degrees for 18 minutes or until cake tests done.
Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely.
Assemble and frost with Peanut Butter Frosting once cool.

to make peanut butter frosting:
Combine 1 cup peanut butter and 1/2 cup butter; cream until light and fluffy.
Add the powdered sugar. Mix in vanilla and enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Peach Ice Cream
1/2 tsp. almond extract
1 & 1/2 tsp. vanilla extract
8 ripe peaches, peeled cubed
2 cups sugar (1 on peaches*, 1 in mix)
1/2 pint whipping cream
1 can evaporated milk
1 can condensed milk
Whole milk as needed to fill

*allow cubed peaches to marinate in 1 cup of sugar for 2 hours before making ice cream. they’ll become quite syrupy…pour off the syrup before you put the peaches in your ice cream mix or you’ll get unwanted icyness.

1 can evaporated milk
1 can condensed milk
1 cup sugar
1/2 pt. whipping cream OR small cool whip
2 quarts milk
2 tsp. vanilla
8oz. chocolate syrup

Mix well, churn in electric ice cream maker.

*if you prefer vanilla, omit the chocolate syrup and use 4 T. of vanilla instead of 2 tsp.

Cake
2c. sugar
1c. butter, softened
1 tsp. vanilla
3/4 tsp. almond extract
2 eggs
2 1/2 c. cake flour
1 c. special dark baking cocoa
2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. buttermilk

Beat sugar, butter, vanilla, and almond extract until light and fluffy. Beat in eggs one at a time.

In another bowl blend cake flour, cocoa, baking soda, and salt.

Alternate pouring flour mixture and buttermilk into sugar mixture, starting with flour and ending with flour.

Blend for 1 minute.

Pour into three greased & floured 9″ cake pans.

Bake 30-35 minutes at 350 degrees.
Cool completely before icing.
(Freeze layers for a few minutes if you’re going to slice them to make six thin layers, as seen in the picture…and to make six layers instead of three you’ll need more than one batch of icing.)

Icing
Cream the following ingredients:
6 c. powdered sugar
2 sticks of butter, softened
4-6 T. plain milk
1 1/2 tsp. vanilla

Once that’s creamed, slowly add:
1/2 c. special dark baking cocoa
1/4 c. regular hershey’s baking cocoa

(cocoa is difficult to blend in… it’s almost like it resists the icing. add slowly and be patient and it will work.)

*sometimes i add extra milk to make it easier to spread. the consistency should be spreadable like a thick frosting; you don’t want it to be crumbly or or so fudge-like you can’t spread it.

i usually cover the entire outside of this cake in mini-chocolate chips, as seen in the picture.