Perfect Creamy Southern Pecan Praline

1 Cup light brown sugar
1/2 Cup granulated sugar
1/2 cup heavy cream
4 Tbsp salted butter (half stick)
2 Tbsp water
1 1/2 cup pecans (halves, wholes whatever you got)
1 tsp vanilla

MUST USE CANDY THERMOMETER

In heavy saucepan, combine the light brown sugar, granulated sugar, cream, butter and water.  Place over med-high heat and stir CONSTANTLY until pralines reach 242ºF (softball stage).  Remove from heat and add pecans and vanilla to candy.  Stir vigorously with wooden spoon until candy cools and pecans remain suspended in candy -- about 2 minutes.  Spoon pralines onto parchment, wax paper or foil lined sheet pan and cool completely. (Cookie or ice cream scooper works pretty good.. spray it with Pam first).  Gotta move fast.

Chocolate Malted Cake

Chocolate Malted Cake

2 C malted milk powder

1 2/3 C  all purpose flour

3/4 C cocoa powder

1/2 tsp salt

2/4 tsp baking soda

3 eggs (large)
1 1/3 C  granulated sugar

2/3 c oil

2 tsp vanilla

1 1/3 C whole milk  ( I used equal parts heavy cream and 2% milk)

Preheat oven to 325F.

In  one bowl combine malt, flour, cocoa, salt, soda.  Whisk thoroughly to combine and aerate.

In stand mixing bowl cream eggs and sugar.  Add oil, vanilla mix thoroughly.  Add flour mixture a cup at a time until combined and smooth.

Bake 45 to 50 minutes
Makes two 8" round cake pans.


Vanilla Malt Icing  - basic butter cream icing with 3/4 cup of malt added.

Garnish/decorate with coarsely chopped chocolate malt balls.

Grandma's Sponge Cake

2 Tbsp butter
1/2 c milk, scalded
1 c sifted flour
1 tsp baking powder
1/4 tsp salt
2 eggs, well beaten
1 c sugar
1/2 tsp vanilla

oven 350; pan 9 inches

Grease and flour bottom of pan. Add butter to milk, sift flour with bp and salt.  Combie eggs, sugar, vanilla in sm bowl.  Beat at hi speed until thick and lemon colored. At low speed add dry ingreditns then hot milk mixture.  Bake @ 350 20 to 25 min. until golden brown and springs back when touched in center.

Ethel's Hot water Chocolate Cake

2 C sugar
1/2 C shortening
 2 eggs
1 c sour milk
2 c flour
2 tsp soda
1/2 c cocoa
1/2 tsp salt
1 tsp vanilla
1 c hot waater

Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt cocoa and soda. Add Alternately w/ sour milk.  Fold in hot water last.  Bake 10x13 pan @ 325 glass or 350 aluminum.

BANANA CAKE

BANANA CAKE

Easy and fast.  Also makes delicious muffins or banana bread.  Stays moist.

2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 pinch salt
1/2 cup butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease & flour 2 - 8 inch round pans or 1 - 13x9 cake pan.

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

In large bowl, cream butter, white sugar and brown sugar until light and fluffy.  Beat in eggs, one at a time.  Mix in the bananas.  Add flour mixture alternately with the buttermilk to the creamed mixture.  Stir in walnuts.  Pour batter into prepared pans.

Bake at 350 for 30 to 35 minutes.  

Berry Good Trifle

A perfect berry trifle for the 4th of July

1 package each (fresh)  Blueberries or Blackberries, raspberries, strawberries (cleaned and strawberries sliced)
1 package instant vanilla pudding mix
2 cups heavy cream
1 tsp vanilla
1 pre-made store bought angel food cake or pound cake

Put mixing bowl and whip attachment in the freezer about an hour before your make the dessert.

In the cool bowl, add the pudding mix, 2 cups of heavy cream and vanilla, beat until whipped cream consistency. 

Cube the cake.

Layer in see thru bowl Cake, cream, berries, and repeat.

Keep refrigerated until served. If there are left overs, keep refrigerated.

Divinity

2 2/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 tsp vanilla

2/3 cup coarsely chopped nuts

1. Cook sugar, corn syrup and water (use 1 tbsp less water on humid days) in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to 260ºF on candy thermometer or until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring the hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results use electric stand mixer, not a portable handled mixture since beating time is about 10 minutes and mixture is thick). Add Vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer). Gently stir in nuts.

3. Drop mixture from buttered spoon onto waxed paper. Let stand at room temp at least 12 hours, turning candies over once, until the candies feel firm. Store in airtight container.

Makes 4 dozen.

Can also substitute other flavorings for the vanilla.

**CAUTION** THE SUGAR SYRUP WILL BE HOT ENOUGH TO CAUSE SERIOUS BURNS. USE EXTREME CARE WHEN POURING THE SYRUP INTO THE EGG WHITES.