Brownie Trifle

So Delectable

1 box plain brownie mix for a 9”x13” pan

2 tablespoon Kahlua coffee liqueur (optional)

2 (3.9 oz) boxes of instant chocolate or chocolate fudge pudding

4 cups of milk

1 (10 oz) bag Heath Bits ‘O Brickle toffee bits

1 (16 oz) container whipped topping

Prepare brownies according to package directions. While brownies are still warm, brush with Kahlua. Cool, then cut into 1” squares. Prepare pudding as directed on box, using 4 cups milk, but do not chill.

Place half of the brownies in the bottom of a trifle bowl

Next layer, half of chocolate pudding

Sprinkle half the toffee bits

Repeat again, layer of remaining brownies, remaining chocolate pudding, toffee bits (save 2 tablespoon to sprinkle on top)

Top with whipped topping

Before serving, sprinkle top with reserved toffee bits

Cook’s tip: Do not use the chocolate coated toffee chips. The chocolate coating gets too hard when refrigerated.

Tester’s tip: Instead of whipped topping, substitute 2 cups of heavy whipping cream, whipped to stiff peaks with ½ cup confectioners sugar.

Carrot Cake

With Cake Mix!

This recipe tastes like you baked it from scratch! It is so moist and delectable.

Ingredients:

1 box carrot cake mix

4 eggs

½ cup vegetable oil

3 cups grated carrots

1 – 8 ox. crushed pineapple, undrained

1 cup finely chopped nuts

2 teaspoon ground cinnamon

Cream Cheese Frosting:

1 – 8 oz. cream cheese, softened

¼ cup butter or margarine, softened

2 teaspoons vanilla extract

4 cups confectioners’ sugar

Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round baking pans. Or you can line bottom of pan with parchment paper and remove paper once cake is baked and cooled.

For cake, combine cake mix, eggs, oil, carrots, pineapple, nuts and cinnamon in a large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake at 350 degrees for 35 – 40 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack.

For frosting, place cream cheese, butter and vanilla extract in a large bowl. Beat at low speed until smooth and creamy. Gradually add confectioners’ sugar, beating until smooth. Add more sugar to thicken, or milk to thin frosting, as needed. Fill and frost cooled cake.

Refrigerate cake as it has cream cheese in frosting.

Cream Cheese Pound Cake

Everyone's Favorite

This is my Grandfather's favorite cake. He didn't care for the traditional birthday cakes with icing. That was way too sweet for him. It's become a tradition that when one of my family members have a birthday, this is what I bake too.

This recipe is good for individual heart shaped cakes or mini loaf pan cakes. Put in decorative bags, tie with colorful ribbon and during Christmas, attach a candy cane. Makes great gifts for any occasion.

Secret to this recipe, use Swans Down Cake Flour.

Ingredients:

1 – 8 oz. Philadelphia cream cheese (room temperature)

3 sticks of margarine or butter (room temperature) I find Land-o-Lakes margarine is the best

3 cups sugar

6 large eggs (room temperature)

3 cups Swans Down Cake Flour (sifted)

1-2 teaspoon vanilla

dash of salt

Spray pan with Pam baking spray.

Cream margarine or butter with cream cheese until smooth. Add sugar. Add eggs one at a time. Gradually mix in flour. Add vanilla and salt. Pour into bundt pan or mini loaf pans sprayed with Pam baking spray and bake @ 325 degrees. Cake will take 65-70 minutes depending on your preference of moistness, mini loaves will take 45-50 minutes. You can sprinkle powdered sugar on top once the cake cools down.

Cupcakes

Use Same Recipe as Above

When you are planning a party, it’s nice to use the same cream cheese pound cake recipe as above, and put the batter into holiday molds or cupcakes. The crust on the cupcakes is so delicious that you don't need to spread any icing on it. Your guests can grab one (or two in the case of my husband who needs one in each hand). Then you don’t need to worry about someone cutting too big of a slice and not everyone getting to taste the wonderful treat.

Pudding Cake

Light Cool Dessert

Here' the other birthday cake I bake for family members when there is more than one birthday for the month.

Step 1:

Spray bottom of pan with Pam baking spray

1-1/4 cup flour

1 stick butter, softened

Work flour and butter together. Press into 9"x13" greased pan. Bake @ 375 degrees for 20 min. Let it cool.

Step 2:

1 - 8 oz. size carton cool whip

1 cup powdered sugar

1 - 8 oz. cream cheese, softened

Blend all together. Spread over cooled crust.

Step 3:

1-large instant pudding (any kind) or 2-small packages

3 cups milk for large or 1-1/2 cups for small

Mix well. Spread pudding on top of cream cheese mixture. I usually do half lemon pudding and half chocolate pudding.

Step 4:

1 - 8 oz. size carton cool whip

Spread on top of cake. Sprinkle with chopped nuts if desired. Refrigerate. Enjoy!

Banana Bread

So Moist and So Easy

This is the easiest banana bread recipe. A great way to use up ripe bananas. The mayo makes it very moist. You can add nuts but I omit because some of our friends have allergies.

Preheat oven to 350 degrees

In a separate bowl, mix together:

1 ½ cups flour

¾ cup sugar

1 teaspoon baking soda

½ teaspoon salt

In another bowl:

Mash 3 ripe medium bananas (key is ripe)

½ cup mayo

1 egg

Add flour mixture to wet mixture. Stir until combined. Do not over mix. Pour into greased 3-4 mini loaf pans and bake for 40 mins.