Balsamic and Strawberries with Mascarpone Cheese

Yes, I am aware of how this sounds, but it really is super!!!  Please please please try this!!!

1/3 C Balsamic Vinegar
2t plus 4T Sugar
1/2 t fresh lemon juice
1/2 C chilled mascarpone cheese
1/2 C chilled whipping cream
1/2 t vanilla
3- 1 pint strawberries hulled and halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Divide berries and syrup among 6 bowls. Top with mascarpone mixture.

Brown Sugar Cake

Stephanie Reece

Need a quick pot-luck cake or a quick mid-week, after work cake?  This is your baby!!

1 pkg (2 layer size) yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding
4 eggs
2/3 C sour cream
1/2 C oil
2/3 C water
1 C packed brown sugar
1 C chopped walnuts or pecans
2t powdered sugar

Preheat oven to 350*. Beat first 6 ingredients 3 min or until well blended.  Add brown sugar, nuts. Mix well.  Pour in well greased bundt pan for 60 min or until a toothpick inserted comes out clean. Cool cake in pan for 15 min., then invert onto plate and sprinkle powdered sugar on top.  Enjoy!

Cinnamon Rolls

1 1/2 C shortening
1 1/2 C sugar
2 t. salt
4 eggs
2 C milk
8 C flour
2 T yeast
1/2 C water



*Scald milk for 5 min. then cool.  Mix flour and yeast in large mixing bowl.  Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed.  Let rise until doubled in size, punch down and divide dough into 2 equal portions.  Roll out in rectangle shape.  Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture.  Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes.  Frost with frosting after cooled.

 Notes:  After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze.  Then, pull out allow to thaw and rise then bake at 350* for 25 min.  You can also bake them, frost them, cool them then freeze them.  Just pull them out of the freezer and warm in a 250* oven for 15 min.   

Apple Crisp

Apple Crisp  One night when I was up late, watching t.v., I caught an episode of "the best thing I ever ate…" on Food Network (my favorite channel!). One of the chefs was going on and on about this apple crisp she had at a restaurant and the thing looked AMAZING!! They don't give out the recipe, but they do tell what they add and the process in which they do it in, yay! SO, I created it. And, in my opinion, it's more of an apple pie than a crisp…but whatever! It's delish!!     

Phyllo dough 8 sheets
4T butter, melted 
4-6 granny smith apples peeled, cored 
1 ½ C. Cinnamon sugar 
2 ½ C golden raisins soaked in spiced rum (optional) 
2 C. sour cream 
½ C. Rose water (regular water is o.k. too!) 
Whip cream    

*Defrost phyllo dough according to package directions. Butter the bottom and sides of a 9x13 baking dish. Butter both sides of phyllo dough with melted butter and lay down one by one in baking dish, repeat this four times. Peel, core and thinly slice apples then toss them with the cinnamon sugar so it is evenly coated. Place apples on top of phyllo dough, sprinkle raisins over apples. Combine sour cream and rose water and spread on top of apples. Bake @350* until bubbly. When apple mixture is hot and bubbly remove from the oven and layer phyllo dough with melted butter on both sides again times 4. Bake until golden brown. Serve with fresh whip cream or a side of vanilla ice cream. Just in time for fall weather, make this soon!!  Enjoy!!

Talia's Hot Tamale popcorn

Talia loves popcorn and she loves Hot Tamales...so here is her recipe combining the two!

8C. popped corn
1C corn syrup
1 stick of butter
1 box hot tamales

*Put butter and corn syrup in pot and melt.  Add the candy and stir until most are melted and you have a nice red color. Bring to a boil and boil for 2-3 min.  Add to popcorn, stir, enjoy!

Aunt Judy's Peanut Butter Bars #2

 Judy has a couple of really yummy PB bar recipes.  This is one of them!

Cookie:
3/4 C butter
1 C Sugar
1 C Brown Sugar
2 Eggs
1 T Vanilla 3/4 Peanut Butter
3/4 t baking soda

1/8 salt
1 1/2 C flour
1 1/2 C quick cooking oats

 Frosting:
1 C powdered sugar
2-3 T milk
1 t vanilla
1/2 cube butter
2-3 T cocoa powder
**Add more milk and/or cocoa powder to taste and consistency of your liking

Directions:
Beat butter and sugars together until fluffy. Add eggs and vanilla and peanut butter; beat well.  Mix dry ingredients together and add to butter mixture.  Spread evenly in sheet pan and bake at 325* for 10 min. While cookie is cooking, make frosting. Let cool, then frost.

White Texas Sheet Cake

2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup Water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp. almond extract
1 cup coconut

Preheat oven to 350. Grease and flour a large jelly roll pan. In large bowl combine flour, sugar salt, and baking powder, set aside. In small saucepan, combine butter and water; bring to a boil, stirring occasionally. Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan and bake 22 to 25 minutes.
Icing:
1/2 cup butter
1/4 cup milk
1/2 tsp. almond extract
3 cups powdered sugar
In saucepan, combine butter and milk. Bring to boil over medium heat, stirring occasionally. Remove from heat and whisk in almond extract. Gradually whisk in powder sugar. Pour over warm cake. Sprinkle with coconut, or sprinkles.

Banana Cake

2/3 cup shortening
1 2/3 cups sugar
2 eggs
2/3 cup buttermilk (milk plus 2 Tbsp. vinegar)
1 1/4 cups mashed, fully ripened bananas (2 or 3)
2 1/2 cups flour
1 1/4 tsp. baking powder
1 tsp. salt
1 tsp. soda

Cream together the sugar, shortening and eggs until fluffy. Add in the bananas and stir just until mixed in. Then add flour and buttermilk alternately until mixed in well. Bake in a greased jelly roll pan at 350 for 35-45 min.