A great dessert with a cup of coffee or tea can top off a meal.  You will find many great recipes for desserts on this page. These are some of the best and I know you will like them as much as I do.  If you have any dessert recipes that you would like to share, please send them to me and I will post them.




Zaiga’s Blueberry Streusel Muffins

2 cups all-purpose flour (King Arthur flour works best)

1 ½ tsp baking powder

½ tsp salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 extra Lg or jumbo eggs, at room temperature

2 tsp vanilla extract

½ cup whole milk

Fresh grated rind from 1 lemon

1 tbsp fresh lemon juice

2 cups blueberries, fresh or frozen


4 tbsp sugar

1 tbsp flour

2 tsp olive oil


Preheat oven to 425 degrees

Lightly grease a muffin tin with cooking spray or vegetable oil, or line with TALL tulip-style paper muffin liners.

Prepare streusel topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs, vanilla and milk, lemon rind and juice.

Add flour mixture and stir until just combined.  Do not overmix.  Fold in Blueberries.

Fill cups 2/3 full, put 1 tsp of streusel mix on top of each muffin.

Place muffin tin into oven, turn oven temp down to 350 degrees.

Bake 30 – 35 minutes.  Do toothpick test remove muffins to cool on wire rake.  They freeze well.





Jackie’s Norwegian Crown Cookies


1/2 cup butter

2 hardboiled egg yokes

1/4 cup sugar

1 cup flour

1/2 tsp vanilla


Cream together butter, hardboiled egg yolks, add sugar, flour and vanilla.

Drop very small size of a quarter spoonful on a cookie sheet.

Bake at 350 degrees for 12 minutes.  You will want to bake until set not brown.

Let cool and enjoy!  Best cookie ever!




P’s “World Class” Chocolate Chip Cookies


Makes 18 large cookies
1 Egg, large


1 ½ cups All-purpose flour
1 tsp baking soda
½ cup Brown sugar, firmly packed light
2 ¼ cups Chocolate chips, semisweet
6 tbsp Granulated sugar
½ tsp Salt
1 tsp Vanilla extract
½ cup Butter, unsalted
Bake @ 350 for 13 minutes



Realtor that cooks, homes, for sale, Caramel Popcorn, Coldwell Banker, Rich Goellner,sold



Mazola pure cooking spray

4 quarts popped popcorn

1 cup brown sugar

1/2 cup Karo light or dark corn syrup

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract


Spray large shallow roasting pan with cooking spray.  Add popcorn and place in preheated 250 degrees F oven while preparing caramel.

Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.  Stirring constantly, bring to a boil over medium heat.

Boil 5 minutes without stirring.  Remove from heat.  Stir in baking soda and vanilla, mix well.

Pour caramel over warm popcorn, stir to coat evenly.

Bake for 45 minutes, stirring occasionally.  Remove from oven and spread on foil that has been sprayed with cooking spray.

Cool: break apart.  Store in tightly covered container.





Realtor that cooks, homes, for sale, Cream Cheese Frosted Spice Pumpkin Cupcakes, Coldwell Banker, Rich Goellner, sold

Katie’s 2-Ingredient Cream Cheese Frosted Cupcakes


1 15.25 oz box spice cake mix

1 15 oz can pumpkin puree


2 cups powdered sugar

1 cup whipped cream cheese


For the cupcakes: preheat the oven to 350 degrees F.  Line a 12-cup cupcake pa with paper liners and set aside.

Combine the spice cake mix and pumpkin puree in a bowl.  Beat with an electric mixer on medium speed until smooth.  Portion the mixture into the prepared cupcake pan.  Bake until a toothpick inserted in the centers comes out clean.  12 to 17 minutes.  Let cool completely.

For the frosting:  Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl.  Beat with an electric mixer until smooth.  Frost the cupcakes with an offset spatula.




Realtor that cooks, homes, for sale, Peach Cobbler, Coldwell Banker, Rich Goellner, Sold


Betty’s Classic Bisquick Peach Cobbler


1 cup Original Bisquick mix

1 cup milk

1/2 tsp ground nutmeg

1/2 cup butter, melted

1 cup sugar

1 can (29 oz) sliced peaches, drained.  You can also use canned cherries, blueberries and apples in place of peaches.


Heat oven to 375 degrees.

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.  Stir in butter until blended.  Stir together sugar and peaches, spoon over batter.

Bake 50 to 60 minutes until golden.




Realtor that cooks, homes, for sale,pineapple rhubarb preserves, Coldwell Banker, Rick Goellner, sold

Louis’s Pineapple Rhubarb Preserves


4 cups rhubarb cut into1 inch pieces

3 cups sugar

1 large 20 oz. can crushed Pineapple (drained)

1 pkg. strawberry jello


Mix sugar and rhubarb in large pan refrigerate overnight.  The next day add crushed pineapple and cook for 10 minutes, stirring often.  Add 1 package of strawberry jello at the end and mix well.  Let cool and put into jars and refrigerate.  Recipe can be cut in half.




Realtor that cooks, homes, for sale, Southern Hospitality Pecan and Coconut Pie, Coldwell Banker, Rick Goellner sold

Barb’s Southern Hospitality Pie



1 1/2 cups chopped pecans

2 cups coconut, shredded or flaked

1/2 cup butter


1 (8 oz.) cream cheese

1 (14 oz.) can sweetened condensed milk

1 (16 oz.) Cool Whip Topping, thawed

2 large graham cracker pie crust


caramel ice cream topping

chocolate ice cream topping


Melt butter in skillet over low heat.  Add pecans and coconut stirring constantly to brown.  Cool.  Mix cream cheese and sweetened condensed milk until smooth.  Fold in non dairy whipped topping.  Pour evenly into crust.  Sprinkle with coconut and pecan mixture.  Drizzle with the caramel and chocolate toppings.  Cover and freeze until frozen hard.  Remove from freezer 10 – 15 minutes before serving





Realtor that cooks, homes, for sale, Fruit Cake, Coldwell Banker, Rick Goellner sold

Eleanor’s Popeye Fruit Cake


1/4 lb. butter

2 cups all purpose flour

1 tsp. cinnamon

1 tsp. soda

2 cups sugar

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. all spice

5 eggs, separated

1/2 cup molasses

1/4 cup rum

1 lb. pecans

1/2 lb. pitted dates

1 lb. raisins

1/2 lb. pineapple candied

1/2 lb. candied cherries

1 lb. mix fruits


Take tube pan, greased well, lined with parchment paper, grease paper well, repeat parchment paper and grease in another tube pan. Cream butter.  Add flour, cinnamon, soda, sugar, cloves, nutmeg and all spice.  Mix well.  Add beaten egg yolks, molasses and rum.  Mix well.  Then add pecans, dates, raisins, pineapple, cherries and mix fruit.  Stir with hands.  After mixed, add beaten egg whites.  Fold in well. Pour into the two prepared tube pans.  Bake for 270 degrees for 2 hours.  Turn upside down on foil until completely cooled.  Candied fruit and pecans can be arranged on top of cake to garnish when taken out of the oven and turned upside down while still hot from the oven.




Realtor that cooks, homes, for sale, White Chocolate and Cranberry Cookies, Coldwell Banker, Rick Goellner sold

Diane’s White Chocolate and Cranberry Cookies


1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 Tbsp. brandy

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

3/4 cup white chocolate chips

1 cup dried cranberries


Preheat oven to 375 degrees F.  Grease cookie sheets. You can also use parchment paper to line the cookie sheets.  In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and brandy.  Combine the flour and baking soda; stir into the sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonful’s onto prepared cookie sheets.  Bake 8 to 10 minutes in the preheated oven.  For best results, take them out while they are still doughy.  Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.  Recipe makes 2 dozen.





  Realtor that cooks, homes, for sale, Chocolate Mousse, Coldwell Banker, Rick Goellner sold

N’s Chocolate Chocolate Mousse


3 large eggs, separated

3 tsps. dark brown sugar

3 1/2 oz. dark chocolate

1 1/2 cups heavy cream

1 tsp. olive oil


Wisk the egg yolks and sugar together in a small heatproof bowl.  Place the bowl over a saucepan of barely simmering water and continue whisking until thick and creamy.  Remove from the heat.  Put the chocolate in a small heatproof bowl and place over the simmering water to melt, whisk olive oil into the melted chocolate and pour into the egg yolk mixture, stir to combine and set aside to cool.  Whip 1 cup of the cream in a small bowl until soft peaks form.  In a separate bowl, whisk the egg whites until soft peaks form.  Fold the cream and whites together.  Stir 1 spoonful of the egg white mixture into the chocolate.  Add the remaining whites and gently fold until combined.  Pour the mousse into serving cups or bowls.  Cover with plastic wrap and refrigerate for 2 hours or until required.  Whip the remaining cream in a small bowl.  Spoon into a pastry bag fitted with a star nozzle.  Squeeze a small amount on top of each mousse.  Decorate with shaved extra chocolate.  Serves 4




  Realtor that cooks, homes, for sale, Lemon Napoleon, Coldwell Banker, Rick Goellner sold

W’s Lemon Rectangles


2 sheets frozen puff pastry, thawed

1/2 cup heavy cream

1/2 cup lemon curd

1 Tbsp. powdered sugar

1/2 tsp. lemon juice

Strawberries for in between the layers


Preheat the oven to 400 degrees.  Cut each sheet of puff pastry into six rectangles (2 1/2 x 5 in).  Lay the pastry on two baking sheets and bake for 10-15 minutes until puffed and golden brown.  Remove from the oven, flatten slightly and leave to cool.  Whip the cream in a small bowl until soft peaks form.  Add the lemon juice to the lemon curd and stir to combine.  Mix lemon curd mixture into cream.  Spread half of the lemon cream over four pieces of the pastry.  Top with another piece of pastry and repeat the process, finishing with the last pastry sheet.  Dust with powdered sugar, garnish with fruit and serve immediately.  Serves 4.




 Realtor that cooks, homes, for sale, Walnut Christmas Balls, Coldwell Banker, Rick Goellner sold

Mary Ann’s Walnut Christmas Balls


1 cup walnuts

2/3 cup powdered sugar, divided

1 cup butter or margarine, softened

1 tsp. vanilla

1 3/4 cups all-purpose flour

Chocolate Filling recipe to follow


Preheat oven to 350 degrees.  In food processor or blender, process walnuts with 2 tablespoons of sugar until finely ground; set aside,  In large bowl, cream butter and remaining sugar.  Beat in vanilla Add flour and 3/4 cup of the ground walnuts; mix until blended.  Roll dough into about 3 dozen walnut-size balls.  Place 2 inches apart on ungreased cookie sheets.  Bake 10 to 12 minutes or until just golden around edges.  Remove to wire racks to cool completely.

Chocolate Filling:

Chop 3 squares (1 ounce each) semisweet chocolate into small pieces; place in food processor or blender with 1/2 teaspoon vanilla.  In small saucepan, heat 2 tablespoons each butter or margarine and whipping cream over medium heat until hot; pour over chocolate.  Process until chocolate is melted turning machine off and scraping side as needed.  With machine running, gradually add 1 cup powdered sugar: process until smooth.  After preparing chocolate filling, place generous teaspoonful of filling on flat side of half of cookies.  Top with remaining cookies, flat side down, forming sandwiches.  Roll chocolate edges of cookies in remaining ground walnuts.  Makes 1 1/2 dozen cookies.




  Realtor that cooks, homes, for sale, Sugar Cookie Wreaths, Coldwell Banker, Rick Goellner sold

Alice’s Sugar Cookie Wreaths


1 package Betty Crocker Sugar Cookie Mix

1/3 cup softened butter

1 egg

green food coloring

candied or maraschino cherry pieces


Preheat oven to 375 degrees.  Combine cookie mix, softened butter and egg in large bowl.  Stir until thoroughly blended.  Tint dough with green food coloring.  Stir until desired color.  Form into balls the size of miniature marshmallows.  For each wreath, arrange 9 or 10 balls with sides touching into a ring, 2 inches apart, on ungreased baking sheets.  Flatten slightly with fingers.  Place small piece of candied cherry on each ball.  Bake at 375 degrees for 5 to 7 minutes or until set but not browned.  Cool 1 minute on baking sheets.  Remove to cooling racks.  Cool completely,  Store in airtight container.  Makes 2 dozen cookies.




 Realtor that cooks, homes, for sale, Cranberry Crunch Squares, Coldwell Banker, Rick Goellner sold 

Z’s Cranberry Crunch Squares


1 cup rolled uncooked oats

1/2 cup flour

1 cup brown sugar

1/2 cup butter

1 16 oz. can whole cranberry sauce


Preheat oven to 350 degrees.  Grease an 8 x 8 baking pan.  Mix together the oats, flour, brown sugar and cut in soften butter until crumbly.  Place half mixture into 8 x 8 greased baking dish.  Top with cranberry sauce.  Top with rest of oat mixture.  Bake at 350 degrees for 45 minutes.  Cut into squares.  Can be served with warm with vanilla ice cream or just by itself.




Realtor that cooks, homes, for sale, Cream Cheese Cookies, Coldwell Banker, Rick Goellner sold

Kara’s Cream Cheese Cookies


1/2 cup butter flavored Crisco

1 pkg. (3 oz.) cream cheese, softened

1 cup sugar

1/2 tsp. vanilla

2 Tbs. milk

1 cup all-purpose flour

1/2 cup chopped pecans


Preheat oven to 375 degrees.  Combine Crisco, cream cheese and milk in medium bowl.  Beat at medium speed of electric mixer until well blended.  Beat in sugar and vanilla.  Mix in flour.  Add nuts.  Drop dough by level measuring tablespoonfuls, 2 inches apart, onto ungreased cookie sheet.  Bake at 375 degrees for 10 minutes.  Remove to cooling rack.  Makes 3 dozen.



  Realtor that cooks, homes, for sale, Milk Chocolate Florentine Cookies, Coldwell Banker, Rick Goellner sold

J’s Milk Chocolate Florentine Cookies


2/3 cup butter or margarine

2 cups quick oats, uncooked

1 cup sugar

2/3 cup all-purpose flour

1/4 cup corn syrup

1/4 cup milk

1 tsp. vanilla extract

1/4 tsp. salt

One 11 1/2-ounce package ( 2 cups) milk chocolate morsels


Preheat oven to 375 degrees

Melt butter in medium saucepan over low heat.  Remove from heat.  Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.  Drop by measuring teaspoonfuls, about 3 inches apart, onto foil-lined cookie sheets.  Spread thin with rubber spatula.  Bake 5 to 7 minutes.  Cool on cookie sheets. Peel foil away from cookies.  Melt milk chocolate morsels over hot (not boiling) water; stir until smooth.  Spread chocolate on flat side of half the cookies.  Top with remaining cookies.  Makes 3 1/2 dozen sandwich cookies.



  Realtor that cooks, homes, for sale, Pineapple Raisin Cookies, Coldwell Banker, Rick Goellner sold

Olivia’s Pineapple Raisin Cookies


2 cans (8 ounces each) crushed pineapple in juice

1/2 cup margarine, softened

1/2 cup sugar

1 tsp. vanilla extract

1 cup all-purpose flour

4 tsps. grated orange peel

1 cup blanched slivered almonds, toasted

1 cup raisins


Drain pineapple well, pressing out excess liquid with back of spoon.  Beat margarine and sugar in large bowl until light and fluffy.  Stir in drained pineapple and vanilla.  Beat in flour and orange peel.  Stir in almonds and raisins.  Drop by heaping tablespoonfuls, 2 inches apart, onto greased cookie sheets.  You can also line your cookie sheets with parchment paper for easy clean up after baking.  Bake in 350 degree oven 20 to 22 minutes until firm.  Cool on wire racks.  Makes 2 to 2 1/2 dozen cookies.





 Realtor that cooks, homes, for sale, Holiday Fruit Drops, Coldwell Banker, Rick Goellner sold

Georgianne’s Holiday Fruit Drops


1/2 cup butter, softened

3/4 cup packed brown sugar

1 egg

1 1/4 cups all-purpose flour

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

Pinch salt

1 cup (8 ounces) diced candied pineapple

1 cup (8 ounces) red and green candied cherries

8 ounces chopped pitted dates

1 cup (6 ounces) semisweet chocolate chips

1/2 cup whole hazelnuts

1/2 cup pecan halves

1/2 cup coarsely chopped walnuts


Preheat oven to 325 degrees.  Lightly grease cookie sheets or line with parchment paper.  Cream butter and sugar in large bowl.  Beat in egg until light and fluffy.  Mix in flour, vanilla baking soda, cinnamon and salt.  Stir in pineapple, cherries, dates, chocolate chips, hazelnuts, pecans and walnuts.  Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.  Bake 15 to 20 minutes or until firm and lightly browned around edges.  Remove to wire racks to cool completely.  The cherries, hazelnuts and pecans halves are not chopped, but left whole.  Makes about 8 dozen cookies.




Realtor that cooks, homes, for sale, Pecan Date Bars, Coldwell Banker, Rick Goellner sold

Cindy’s Pecan Date Bars



1/3 cup cold butter or margarine

1 package moist deluxe white cake mix

1 egg


1 package (8 ounces) chopped dates

1 1/4 cups chopped pecans

1 cup water

1/2 tsp. vanilla extract

Confectioners’ sugar


Preheat oven to 350 degrees.  Grease and flour 13×9 inch pan.  For crust, cut butter into cake mix with a pastry blender or 2 knives until mixture is crumbly.  Add egg; stir well (mixture will be crumbly).  Pat mixture into bottom of pan.  For topping, combine dates, pecans and water in medium saucepan.  Bring to a boil.  Reduce heat and simmer until mixture thickens, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Spread date mixture evenly over crust.  Bake 25 to 30 minutes.  Cool completely in pan on wire rack.  Dust with confectioners’ sugar.  Makes 32 bars.  Pecan Date Bars are moist and store well in airtight containers.  Dust with confectioners’ sugar to freshen before serving.





 Realtor that cooks, homes, for sale, Choco Coco Pecan Crisps, Coldwell Banker, Rick Goellner sold

Choco-Coco Pecan Crisps


1/2 cup butter or margarine, softened

1 cup packed light brown sugar

1 egg

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 cup chopped pecans

1/3 cup unsweetened cocoa

1/2 tsp. baking soda

1 cup flaked coconut


Cream butter and sugar in large bowl until light and fluffy.  Beat in egg and vanilla.  Combine flour, pecans, coca and baking soda in small bowl until well blended.  Add to creamed mixture, blending until stiff dough is formed.  Sprinkle coconut on work surface.  Divide dough into 4 parts.  Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated.  Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or leave ungreased.  Cut rolls into 1/8-inch-thick slices.  Placer 2 inches apart on cookie sheets.  Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire rakes to cool.  Makes about 6 dozen cookies.




Realtor that cooks, homes, for sale, Lemon Nut Bars, Coldwell Banker, Rick Goellner sold

Lucy’s Lemon Nut Bars


1 1/3 cups flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

3/4 cup margarine

1 cup old fashioned or quick oats, uncooked

1/2 cup chopped nuts

1 8-oz pkg. cream cheese softened

1 egg

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel


Preheat oven to 350 degrees.  Stir together flour and sugars in medium bowl. Cut in margarine until mixture resembles coarse crumbs.  Stir in oats and nuts.  Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 13×9-inch baking pan.  Bake 15 minutes. Beat cream cheese, egg, juice and peel in small mixing bowl at medium speed with electric mixer until well blended, pour over crust, sprinkle with reserved crumb mixture.  Bake 25 minutes. Cool; cut into bars.  Makes 3 dozen.




Realtor that cooks, homes, for sale, Chocolate Peanut Butter Balls, Coldwell Banker, Rick Goellner sold

Joy’s Chocolate Peanut Butter Balls


1 cup crunchy peanut butter

1/4 cup margarine or butter, softened

2 cups Rice Krispies cereal

1 cup confectioners’ sugar

1 package (14 oz.) chocolate candy coating

2 Tbsps. shortening

White candy coating, melted (optional)


In a large bowl, combine peanut butter and margarine.  Add Rice Krispies cereal and sugar, mixing until evenly combined.  Portion cereal mixture, using a rounded measuring teaspoon.  Roll into balls; set aside.  In top of double boiler, over hot water, melt chocolate coating and shortening.  Dip each peanut butter ball in coating and place on waxed paper lined baking sheet.  Drizzle with melted white coating if desired or you can dip some of the peanut butter balls in chocolate coating and some of them in the white coating instead. Refrigerate until firm.  Place in small candy paper cups to serve.  Note one package (12 oz) semi-sweet chocolate morsels may be used in place of chocolate candy coating.  Makes 4 1/2 dozen.





  Realtor that cooks, homes, for sale, Blueberry Buckle, Coldwell Banker, Rick Goellner sold

Barb’s Blueberry Buckle


1 stick butter (1/2 cup)

1 1/4cup sugar

1 cup flour

1 1/4 tsps. baking powder

1/4 Tsp. salt

1 cup milk

2 cups blueberries, fresh or frozen, rinsed and drained

2 Tbsps. sugar


Preheat oven to 350 degrees.  Melt the butter in a microwave safe dish.  Mix together the sugar, flour, baking powder, and salt in a large mixing bowl.  With a large wooden spoon, mix in the milk and melted butter, stirring until just incorporated.  Spray a 9-inch square baking dish with cooking spray and pour in the batter.  Sprinkle the blueberries over the top evenly.  Sprinkle the top with 1 tablespoon of sugar and place in the oven for 40 minutes.  Sprinkle with remaining tablespoon of sugar and continue baking 15 to 20 more minutes or until golden and bubbly.



Realtor that cooks, homes, for sale, Carrot Cake, Coldwell Banker, Rick Goellner sold

Bea’s Famous Carrot Cake


2 cups granulated sugar

1 1/3 cups vegetable or canola oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins

1-pound carrots, grated

1/2 cup crushed pineapple with juice


3/4 pounds of cream cheese, at room temperature

1/2-pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar, sifted


Preheat oven to 350 degrees.  Butter two 8-inch round cake pans.  First, completely butter both pans, then line the bottom of the pans with parchment paper.  Then, butter the parchment paper and flour the pans.  Don’t skip this step!  The cakes won’t release from the pans unless you complete this step.  Believe us, it has happened!  Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.  Add the vanilla.  In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt.  Add the dry ingredients to the wet ingredients.  Toss the raisins with 1 tablespoon flour.  Fold in the carrots and pineapple.  Add to the batter and mix well.  Divide the batter equally between the two pans.  Bake for 55-60 minutes, or until the toothpick comes out clean.  Allow cakes to cool completely in the pans set over a wire rack.  FROSTING:  Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment until just combined.  Add the sugar and mix until smooth.  Place one-layer, flat side up, on a plate or cake stand.  With a knife, or offset spatula, spread the top with frosting.  Place the second layer on top, rounded side up, spread the frosting evenly on the top and sides of the cake.




Grannie’s Sugar Cookies


2 sticks butter

2 cups sugar

2 eggs

1 cup oil

2 tsp. vanilla

5 cups flour

2 tsp. baking soda

2 tsp. cream of tartar


Cream butter and sugar.  Add eggs, oil and vanilla.  To flour, add baking soda and cream of tartar.  Combine all ingredients, mixing well, and for small balls.  Roll each in granulated sugar.  Place on nonstick cookie sheet.  Press each one down with bottom of a glass or decorated cookie press.  If glass sticks to cookie, dip into sugar before pressing next one.  Bake in 350-degree oven for 12 minutes or until they are light brown.  Sprinkle with powdered sugar or you can decorate with icing and

sprinkles to look more festive.




Gooey Butter Cookies


8 oz. cream cheese

1 stick butter

1/4 tsp. vanilla

1 egg

1 butter cake mix

Powder sugar


Mix cream cheese, butter, vanilla and egg until light and fluffy.  Add cake mix and stir until well blended.  Refrigerate 1/2 hour.  Preheat oven to 350 degrees.  Spray cookie sheet with Pam.  Drop dough by spoonful into powdered sugar.  Roll into balls.  Place on cookie sheet and bake for 12 minutes.






1 cup semisweet chocolate chips

1/3 cup evaporated milk

1 1/4 cups sifted confectioners’ sugar

1/2 cup chopped walnuts

1 1/3 cups flaked coconut


In a medium saucepan, combine chocolate chips and milk, stirring over low heat until chocolate melts.  Remove from heat and stir in confectioners’ sugar and walnuts.  Cool mixture and roll in 1-inch balls.  Roll in coconut.




Cinnamon Vanilla Sugared Pecans


1 large egg white

3 cups pecan halves

1/3 cup cinnamon vanilla sugar

1/4 tsp. salt


If you don’t have cinnamon vanilla sugar, you may use a cinnamon and sugar mixture.  For a cinnamon sugar mixture, use 1 tablespoon cinnamon to 1/4 cup sugar.  Be sure to use good quality cinnamon.  Heat oven to 300 degrees.  Whisk the egg white in a cup.  Poor the egg whites over the nuts, stirring until the nuts are coated with egg white.  In a small bowl, stir the cinnamon vanilla sugar and salt together.  Add the cinnamon sugar mixture to the nuts, a little at a time, while stirring.  Spread the coated nuts on an ungreased baking sheet.  Bake for 20 minutes without stirring.  Use a spatula to remove the nuts from the hot baking sheet immediately.  Allow to cool thoroughly before storing in tightly closed container.  Store in a cool place.



Italian Cookies (Sesame)


5 cups flour

1 cup lard or butter at room temperature

1 1/4 cups sugar

4 eggs

1 Tbsp. vanilla

1 1/2 tsp. baking powder

milk and sesame seeds for dipping and rolling


Mix all ingredients together well.  You will have to use your hands.  Roll out in size desired, dip in milk and sprinkle or roll in sesame seeds.  Bake at 350 degrees until light brown on ungreased cookie sheet.




Banana Nut Pound Cake


1 1/2 cups shortening

2 cups sugar

4 large eggs

2 cup mashed ripe bananas

1/4 cup plus 2 Tbsps. buttermilk

1 tsp. vanilla

3 cups all-purpose flour

1 1/4 tsps. baking soda

1/4 tsp. salt1/2 cup chopped pecans or walnuts


Beat shortening at medium speed with electric mixer 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.  Combine banana, buttermilk and vanilla.  Combine flour, soda and salt; add to shortening mixture alternately with banana mixture.  Beginning and ending with flour mixture, mix at low speed after each addition just until blended.  Stire in nuts.  Spoon batter into greased and floured Bundt cake pan. Bake at 325 degrees for 1 1/2 hours or until toothpick at center comes out clean.  Cool in pan on wire rack 15 minutes.  Remove from pan, cool completely on wire rack.  You can garnish with powdered sugar or drizzle with a powdered sugar lemon glaze.



1/4 cup lemon juice (you can use fresh lemons)
1 teaspoon lemon zest (finely chopped)
¾ cup water
½ cup sugar
3 ½ tablespoons flour (or 2 tablespoons corn starch)
Heat lemon juice, lemon zest and 1/2 cup of water until it simmers.  Slowly add sugar, stirring until it dissolves.  Separately, mix flour and 1/4 cup of water until smooth.  Slowly add flour and water mixture to lemon juice.  Cook for about 4 minutes to let glaze thicken, stirring occasionally.


Oreo Cheesecake


1 cup sugar

1 cup sour cream

1 tsp. vanilla

4 eggs

1 lb. 2 oz. pkg. Oreo chocolate sandwich cookies, divided

1/4 cup (1/2 stick) butter or margarine, melted

4 pkgs. cream cheese softened


Preheat oven to 325 degrees.  Mix crumbs.  Place 30 of the cookies in the food processor container; cover.  Process 30 to 45 seconds or until finely ground.  Add butter, mix well.  Press firmly onto bottom of foil-lined 13 x 9-inch baking pan.  Bake 10 minutes.  Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; add eggs, one at a time, beating on low speed after each addition just until blended.  Chop remaining cookies.  Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter.  Pour over crust, sprinkle with the remaining chopped cookies.  Bake at 325 degrees for 45 minutes or until center is almost set.  Cool.  Cover and refrigerate at least 3 hours or overnight before serving.




Hummingbird Cake


3 cups flour

2 cups sugar

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 cups oil

3 eggs, beaten

2 cups finely chopped ripe banana

1 cup chopped pecans

1 (8 oz. can crushed pineapple, juice and all


Mix dry ingredients.  Make a well in dry ingredients and add oil, eggs, banana, pecans and pineapple.  Mix well by hand.  Don’t beat.  Pour into 11 x 18 ungreased pan.  Bake 1 hour and 20 minutes in 350-degree oven.  Frost with cream cheese icing.  (Good without frosting as well – very moist.)


3/4 pounds of cream cheese, at room temperature

1/2-pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar, sifted




Angel Food Cake


1 cup sifted cake flour

1 1/2 cups sugar

1 1/2 cups egg whites

1 1/2 tsp. cream of tarter

1/2 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract


Measure and sift flour and 3/4 cup of sugar together 3 times.  Beat egg whites until foamy.  Gradually add 2 tablespoons at a time of the other 3/4 cup of sugar.  After last addition of sugar, continue beating until meringue in firm and holds stiff peaks.  Sift flour and sugar mixture over meringue about 3 tablespoons at a time.  Fold gently with wire whip or scraper.  Push batter in ungreased tub pan.  Do not stir.  Cut through batter with knife about 5 or 6 times.  Bake at 350 degrees 35 to 40 minutes.  turn upside down until cool.

Lemon Butter Icing:

3 Tbsps. butter

2 egg yolks

3 cups powdered sugar

2 Tbsps. lemon juice

1 tsp. lemon rind

Lightly beat egg yolks.  Mix softened butter, egg yolks, powdered sugar, lemon juice and lemon rind.  Ice your cake.




Dump Cake


1 (6 oz.) can pineapple juice

1 small can crush pineapple

1 large can fruit cocktail

1 box yellow cake mix, yellow

1/3 cup butter melted


Melt butter and pure in 9 x 13 pan.  Make sure butter covers bottom of entire pan.  Pour pineapple juice, pineapple and fruit cocktail.  Sprinkle dry cake mix over it.  Bake 35 to 40 minutes at 350 degrees.





1/4 cup brown sugar

1/4 cup shortening

1/4 cup butter, softened

1/2 tsp vanilla extract

1 egg yolk

1 cup flour

1/4 tsp salt

1 egg white

1 cup pecans, finely chopped

6 tbsp jam


Preheat oven to 350F.  In a bowl, beat together brown sugar, shortening, butter, vanilla, and egg yolk. Stir in flour and salt.  Roll dough into 1-inch balls. Place egg whites and pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Gently press the thumb into center of each cookie making sure to not press too far down.  Bake for 13 minutes. Immediately remove cookies from cookie sheet to a wire rack. Let cool for 30 minutes. Fill each cookie with 1/2 tsp jam.





2 cups unsalted butter, room temperature (4 sticks of butter)

1/2 cup granulated sugar

1/4 cup Confectioners’ sugar, sifted

2 tablespoons cold water

1 tablespoon plus 1 teaspoon vanilla

1/4 teaspoon almond extract

4 cups all-purpose flour

2 cups chopped pecans


Preheat oven to 325 degrees. Line a baking sheet with parchment paper.  Before you start, know this is a dense dough. If it is crumbly, do not be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill.  Cream butter and granulated sugar together for 3 minutes on medium speed of your mixer. Reduce speed. Gradually add the Confectioners’ sugar, beating until light and fluffy. Increase the speed to medium and add the water and the vanilla and beat well. Reduce the speed to low and gradually add the flour. Turn off the mixer and remove from the stand. Fold in the pecans. Turn the dough out onto plastic wrap. (The dough may be crumbly; no worries) Shape the dough with your hands and roll into a log. Chill for at least one hour.  Slice into discs. Put them onto the prepared sheet about 2” apart. Bake at 325 degrees Fahrenheit for 15-17 minutes or until bottom of the cookie is golden. Don’t allow it to brown; you simply want the edges to color. Cool on a wire rack. Dust with more Confectioners’ sugar, if desired.  Yield: 3-4 dozen, depending on size.



Easy Lemon Curd Cookies


1 сuр unѕаltеd butter, softened

½ сuр grаnulаtеd sugar

2 lаrgе еgg уоlkѕ

1 Tbѕр grated lеmоn zest

1 Tbѕр frеѕh lеmоn juісе

½ tѕр kоѕhеr ѕаlt

2½ cup all-purpose flоur

1 сuр Lemon Curd (recipe below)


1/4 cup fresh lemon juice (about 1–2 lemons)

2 tsp finely grated lemon zest

1/3 cup(69g) sugar

4 egg yolks

3 tbsp salted butter


Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees or coats the back of a spoon.  Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.  Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.


Hеаt оvеn tо 350 degrees.  Line two hаlf-ѕhееt-раn baking ѕhееtѕ wіth parchment.  Beat buttеr and sugar іn a large bоwl wіth mіxеr untіl wеll blended.  Bеаt іn уоlkѕ, lеmоn zest, lеmоn juісе, аnd ѕаlt.  Beat in flоur juѕt untіl moist clumps fоrm. Gather dоugh together іn bоwl tо bіnd.  Shаре ѕсаnt tаblеѕрооnѕ оf dоugh іntо 1-inch bаllѕ.  Plасе balls оn рrераrеd sheets, ѕрасіng thеm 1 іnсh араrt.  Uѕіng a floured fіngеr or something that wіll give a gооd rоund ѕhаре (I uѕеd the back of a small реѕtlе), make a dеер indentation іn center of еасh bаll.  Bаkе cookies until fіrm and lіghtlу golden оn bоttоm, about 18 tо 20 mіnutеѕ.  Rеmоvе сооkіеѕ frоm oven аnd іmmеdіаtеlу fіll іndеntаtіоnѕ with curd.  Rеturn to oven and bake 2 mіnutеѕ lоngеr tо ѕеt сurd.  Bake rеmаіnіng сооkіеѕ. Lightly duѕt еdgеѕ with соnfесtіоnеrѕ’ ѕugаr before serving.




1 cup butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

2 medium eggs

2 3/4 cup all-purpose flour

1 tablespoon corn starch

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 mini snickers candy bars, chopped

1/2 cup mini chocolate chips


Preheat oven to 400 degrees FahrenheitMix butter and sugar until creamy. Add eggsMix dry ingredients in a separate bowl, and fold into the sugar.  With a wooden spoon, gently mix in the chopped snickers candy bar and chocolate chips.  Scoop onto a baking sheet, with the largest cookie scoop (3 tablespoons per scoop)Bake at 400 degrees for 10-11 minutes. Check at 10 minutes. If the tops start to turn brown, they are done.  Remove from oven and place on a cooling rack.


Lemon Ricotta Cheesecake


4 Tbsps. salted butter, melted

12 sheets frozen phyllo dough, thawed

2 pounds (32 oz.) whole milk ricotta cheese

1/4 cup heavy cream

1/2 cup honey, plus additional honey for serving

1/4 – 1/2 cup granulated sugar depending on how sweet you want the cake

4 eggs + 2 egg yolks

2 tsps. vanilla extract

2 tsps. lemon zest

2 tsps. lemon juice, preferably Meyer lemon

powder sugar and fresh berries, for serving


Preheat oven to 350 degrees.  Butter a 9-inch spring form pan.  Place 1 sheet of phyllo dough on a clean counter and brush with melted butter.  Repeat layering 1 more time, placing the sheets of dough over top of each other.  Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside.  Repeat overlapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust and have used 8 sheets of dough.  This does not need to look perfect, just cover the pan with phyllo and it will turn out great.  In the bowl of a food processor, combine the ricotta and cream, about 3-5 minutes.  Add the honey, sugar, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes.  Stir in the lemon zest.  Pour into the prepared pan and smooth the top.  Transfer to the oven and bake for 1 hour.  Turn the oven off and let the cheesecake sit in the oven another 30 minutes.  Remove from the oven and let cool slightly.  Cool to room temperature.  Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of powdered sugar, if you like.