Category: Dessert

Categories
Frosting

Chocolate Fudge Frosting

Hello to everyone on this rainy looking day.

Have a piece of chocolate fudge frosting, chocolate cake.

As I sit here waiting on the local bus to come pick me up to go grocery shopping, I will try to get this post done for today!

I love to make my own cake frostings at home, as it tastes superior to the store-bought stuff that you buy off the shelf.

Oops, the bus is here! I will be back later to finish today’s post.

Ok, I made it back home and put up the groceries. Here is the recipe for this awesome chocolate fudge frosting!

This will frost a 13×9 sized cake.

1/4 c unsalted butter

1/4 c cocoa powder

1/4 c milk

1 c granulated sugar (reg. sugar) pinch of salt.

Put all ingredients in a small pot and bring to a boil. Boil for 1 minute. Take away from heat and use a mixer to beat the frosting until it cools down about 3 quarters of the way. Then frost the cooled down cake fast before it gets cold.

I have traded this cake for 3 dozen farm fresh big brown eggs, for each month for a long time. Up until my neighbors moved away. They always had their choice of cakes, but it was always this one! I used a devils food chocolate cake mix for this cake.

Thank you for your visit today. I am always glad to see you return. I don’t get to see you, face to face but as my views continue to climb. I, know that you have visited my blog again and I thank you again. I will post again on Thur-Sat and Tuesday.

Connie B. #CONNIBRECIPESWISDOMFORPENNIES

Categories
Dessert

A Banana Split Day

This is a melting banana split that is made with vanilla ice cream and covered with maraschino cherries and raspberry jam. It is topped off with rich whipped cream.
Raspberry jam makes this banana split special.

Hey, everyone. It has been an extra busy day for me, today. I had to grocery shop and also visit my apartment complex laundry mat, to wash 2 weeks worth of clothes.

I am so sorry, I just about forgot to do my weekly Tuesday post. So here it is. I used some of my canned raspberry jam for the sauce on the banana split along with real whipped cream and a good bit of maraschino cherries. It hit the spot.

I am waiting on Bing cherries to hit the grocery store, here in Florida. I don’t know when that will be. But I do have plans to make some home-made cherry ice-cream up, as soon as I find me some of those awesome cherries. I will share the recipe with you if you would like!

I hope you had a good day today today and and even better one for tomorrow. Signing off now as it is time to slow down for the night. Thank you for your visit and please do check out more recipes while you are here. I will post on Thur-Saturday and Tuesday. I hope to see you then.

I know that I don’t really see you, but I am happy to see that you have stopped by again, to go through my recipes. They are yours to share with all your friends and ask them to stop by also, if you will. Got to go now.#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Cookies Links I Follow

Christmas Cookies

I just saw this awesome Christmas cookie recipe and I thought that I would pass it on to you. It’s called Ooey Gooey Butter Cookies.

https://www.wisdomforpennies.com

Ingredients needed are 1/2 cup of unsalted butter (softened)

8 oz of cream cheese (softened)

1 egg 1 tsp of vanilla

white cake-mix

1/4 cup sprinkles plus 1/3 cup to put on top of cookies.

1/2 cup of powdered sugar

Pre-heat oven to 350 degrees and have parchment paper on cookie sheets or grease the cookie sheets.

Cream the butter and cream cheese with your mixer. Add in 1 tsp vanilla and the egg. Mix again.

Add in the white cake mix and 1/4 cup of sprinkles. Mix.

Refrigerate 1 hour or over-night.

Have a bowl with 1/2 cup of powdered sugar and a bowl with 1/3 cup of sprinkles ready.

Drop by tablespoons and roll into 1 inch balls on parchment paper. Roll in powdered sugar and then roll in sprinkles.

Bake 8-10 minutes and let sit for 5 minutes and then remove from pan.

I am sorry that I o not have a photo but the one, who I give all the credit for this amazing recipe will have a photo.

https://dearcrissy.com/christmas-gooey-butter-cookies

Categories
December 2020 Dessert

Cherry Danish

Cherry Danish for our weekly card game.

I am setting up this post on a sunny Wednesday day here in North Florida, for Thursday’s post in the morning. I have the photo’s done, but have to finish the recipe. I will be back in the morning with this recipe.

I hope that all is well, in your home and family. Ok, I am posting the recipe now as I have a lot to do tomorrow.

2 tubes of crescent rolls

20 oz can cherry pie filling

1/2 c melted butter

1/2 c sugar with 1/2 tsp cinnamon mixed together

1 tsp vanilla 1/2 c powdered sugar

1 TBSP milk

Preheat oven to 350 degrees and grease 2 baking pans

Pop open a tube of crescent rolls- use every 2 triangles to make 1 rectangle=4 rectangles. Mash the scored edges together with your fingers.

Use a spoon of melted butter on each and sprinkle a little spoon of cinnamon and sugar down the middle of each rectangle. Starting at the long ends, roll each into a tootsie roll and make each one into a spiral circular form. If the seam opens just pinch back together.

Put on greased cookie sheet and make a well in each with side-walls. (Like a pizza crust). Put a heaping spoon of cherry pie filling on each one. Do the second tube of crescent rolls the same way.

Bake 350 for 35 to 40 minutes. As these are already sweet enough, I barely used any of the icing on each one. Use powdered sugar that you have whisked together to get out the lumps and add the TBSP of milk or less to it.

Drizzle a very small amount on each cherry danish when they have cooled down and remove to a pretty plate.

At our card game, we all looked at these like a lighted Christmas tree and all we could say was wow! This one’s a keeper. I do hope that you will try it! This recipe makes 8 cherry danish or cream cheese or blueberry etc-etc-etc.

https://www.wisdomforpennies.com You could check out the monthly archives if you wish or not. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Carrot Cake

https://www.wisdomforpennies.com

Good morning all. I hope this day finds you happiness and content and I do hope that you had a great Thanksgiving this year. Here’s a snapshot of my desert. And it was good.

I have been making this cake for about 40 years now.

The ingredients are 3 c grated carrots after rinsing and skinning them.

2 c white sugar 1 1/4 c. vegetable oil 4 eggs beaten

2 c flour I use self-rising for all my cooking

2 tsp baking powder (also) 1/2 tsp salt

2 tsp cinnamon 2tsp vanilla extract

Preheat oven to 350 degrees and grease and flour your bunt cake pan. You can also use a 13×9 pan.

Into a large bowl add your eggs and oil and sugar and vanilla. Mix, Add in your flour-baking-soda-salt and cinnamon that have been hand whisked together. Add this in slowly and in small amounts as you are mixing the batter. Add in the carrots and nuts if you want them in your cake. Pour batter into prepared pan.

Bake at 350 degrees for 50 to 55 minutes. Watch and do the tooth-pic test for doneness.

After 10 minutes take the cake out of the pan and let it cool completely, before frosting it.

Icing (use a mixer) 3 c powdered sugar 1 stick softened butter 8 oz cream cheese (softened) 2 tsp vanilla extract 5 TBSP of milk or maybe a tiny bit more if the icing is not wet enough to spread around the cake. You can add a cup of chopped nuts to the icing or in the cake batter if you wish. This icing will be thick and creamy!

I do hope that this cake brings you joy as it has for so many many years to me.

Stay a-while, while you are already here, and check out the monthly archives if you wish and share, if you will. Thanks for stopping by. I will be posting again on Tuesday-Thur and Saturdays.

Sincerely, best wishes from me to you. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Candy November 2020

White Chocolate Walnut Fudge

https://www.wisdomforpennies.com

Hello to everyone on this cool, North Florida morning, as we had our very first frost this morning. I am a happy lady today. I do hope that you have happiness in your soul, this day and I wish the very best for you all!

Back about 3 weeks ago, I saw the dog fennels in bloom and I told the person that I was with that it should be about two weeks until we get our first frost. Well, it turned out to be three weeks and a day! So the old saying is correct, from our ancestors.

Today I am giving you a good fudge recipe that only takes a few ingredients. You will need a gram scale or know how to do calculations very well. I just paid ten dollars and ordered one from eBay or Amazon I forget which one. The ingredients are ——–

400 grams of white chocolate (This may be two boxes).

250 grams of butter ——- 1 1/2 stick

3 c. powdered sugar whisked smooth

1/3 c. half and half or cream–1/2 c. chopped walnuts

1 tsp. vanilla or less if you want a whiter fudge

A long wooden spoon a mixer –candy themometer

8×8 square pan with buttered wax-paper, hanging off the sides quite a bit

A double boiler and a heavy-duty medium- size pot–set this up by having the bottom pan with boiling water in it, but not touching the top pan or even a metal bowl would work.

Put the white chocolate and butter in the top pan and melt while stirring all the time. This recipe takes a lot of stirring through-out the whole recipe, so it does not burn. When it is melted add in the cream and powder sugar and vanilla also. Chopped walnuts go in now also.

Take away the bottom pot and put fudge pot on stove burner at #4. Cook and stir until the candy thermometer reaches 250 F. I got almost there and mine started to almost burn to the pan, so I took it off the stove. Remember stir-stir-stir while this is cooking.

Now take a spatula and scrape the fudge into a mixing bowl and beat on high for 3 minutes. Pour into prepared pan and freeze for 3 hours. Take out and place on a plate. Peel the wax paper off and cut into 1- inch chunks or whatever size you choose. Keep cold until ready to serve.

Thanks for your visit today and check out the monthly archives for more recipes. If you would, share my blog and check back on Thursday as I post on Tue-Thur and Saturdays. I hope you enjoy this! I know I did!

See you soon. Connie B.

Categories
Dessert October 2020

Caramel Apple Pie Preserves

This was just the left-overs that would not fill a jar. But It was very good!

Hello to everyone on this nice sunny day. I hope all is well at your home and that you are happy for this day.

For this water bath canning recipe, you will need these items.

6c. of peeled and diced fine, apples

2 1/2 c. white sugar and 2 1/2 c. brown sugar.

1/2 tsp cinnamon and 1/4 tsp nutmeg 3/4th c raisins

6 TBSP pectin or 1 pkg of pectin. 1/2 c water

Wash apples well in the sink. I used a cutting board and an apple wedge cutter on the apples. Next I put the wedges in a large bowl and poured 1/4 c of lemon juice on them. I also had a second large bowl with water and lemon juice in it for the peeled apple slices.

I watched tv while I cut the peelings off of about 4 apples at a time. Then I put those into the water/lemon juice bowl. And got some more to cut the peels off of. Until I finished the whole bag of apples.

Put a 1/2 c of water and the apples in a large deep pot (because this bubbles and pops as you are stirring it). Use a long spoon.Watch so this does not burn during the whole process, you will be stirring and cooking on med-low heat, until apples are soft but not mushy.

Get your water-bath pot going so that you will be prepared, when you need it.

Back to the apples now. Stir in pectin and keep stirring. Bring to a rolling boil and then add in sugars and spices while stirring. (It is hot and poppy now). Bring back up to a rolling boil and boil for 1 minute.

Now you use your jar funnel and soup ladle to put apples into jars. I used pints.Fill to 1/4 th head-space from top of jar. Use a chop-stick to de-bubble and wipe the jar rims with a napkin and vinegar to clean.

Put the seals on and the the bands on, just finger tight only. Put in water-bath canning pot and when it is at a rolling boil, then start counting time off for 10 minutes for the preserves to process. Have a folded towel on counter top and place jars there to seal and cool. You will hear a ping for each jar that seals! Wash jars the next da and then label and date them and store in a cool dark place.

I am going to put some of this over ice-cream! Think I got 3 -pint jars full. I give the credit to my friend on YouTube that is called Suttons Daze for this recipe as it is her’s

Thanks for visiting and do stay awhile and share this blog please. I post on Tue-Thur and Saturdays. https://www.wisdomforpennies.com

Categories
Dessert October 2020

Blueberry Muffins

My secret tiny cookbook.

Good morning on this cloudy North Florida day. I hope all is well and that today will be a good day for you and your families. I choose to make everyday a good day as we never know if it may be our last!

So let’s have a good day and make these awesome blueberry muffins today! Here is my recipe from my little book that I have used for many years now. And all the grown up kids will remember these.

4 TBSP soft butter

2/3 c sugar 2eggs

1c buttermilk 2 tsp vanilla

2 1/4 c flour (self rising)

1 1/2 c blueberries fresh or frozen unthawed

Preheat oven to 400 degrees. Line muffin pan with paper liners or grease pan. Cream butter and sugar until light and fluffy. Add eggs and buttermilk and vanilla. Lightly mix just until blended.

Add the flour to another bowl. I do add a 1/2 tsp of baking powder at this step, just for a better rise. Gently add berries to flour mixture and stir just until mixed.

Fill muffin cups to the top and bake 20 minutes. Drizzle with melted butter and sprinkle with a little sugar when they come out of the oven. Let cool 5 minutes and take out of pan.

I hope that you love these and will share my blog with all. I also hope that you will stay awhile, now that you are already here, and browse more of my recipes. Please do come back as I post on Thur-Sat and Tuesdays. Thank you for visiting my blog.

https://www.wisdomforpennies.com

Categories
Dessert October 2020

Coconut Pie

Coconut Pie

Hello everyone. I hope that today finds you well and sassy. We have lost our little cool front here in Florida. And I find myself missing that awesome cool air, but I will be happy anyway!

Yesterday I made a coconut pie and thought that for today, I would share the recipe with you. It is a really good pie even though the picture does not do it justice.But you know what they say! An ugly cake or pie is a good one. So here is the recipe for my one and only coconut pie.

1 can coconut milk 1/4 tsp salt

1 1/2 c half and half 1/2 c cornstarch

3 eggs beaten 3/4 c sugar

1 c coconut in the pie 1/2 c coconut on top of the pie (all coconut toasted)

1 1/2 tbsp of coconut extract 1 pie shell baked 375 degrees for 10 minutes

(Later for the meringue ) 1 c heavy whipping cream 2 Tbsp sugar 1 tsp vanilla 1 tsp cream of tarter 6 egg whites

In a bowl whisk the dry ingredients together—- sugar starch salt.

Add to a medium size heavy duty pot.

Whisk in the cream and coconut milk along with the eggs. Cook on medium to low heat and staying right there to keep whisking as you are cooking. When it gets really thick, add in the coconut and coconut extract.

Scoop this into the pie shell. And then start your meringue in a mixer bow and whip on high for 2 minutes. Add in sugar and cream of tarter and continue whipping until hard peaks can be seen. Add in vanilla just before finished.

Scoop this meringue onto the top of the coconut pie. Have oven on broil. Watch this step very carefully! Brown the meringue slightly or it will burn. Sprinkle toasted coconut on top. Keep this cold until you serve it. I do so hope you enjoy this recipe! It is my favorite.

PS for my pie, I only used 3 egg whites so if you use the 6 egg whites, then it will be mountain high with your meringue!

Thank you for visiting and I hope that you stayed awhile and check out more things on my blog! I post on Tue-Thur and Saturdays. So do please come back again and share my blog with all your friends.

https://www.wisdomforpennies.com

Categories
Dessert September 2020

Peach Cup (Individual Peach Cobblers) Recipe — A Hundred Years Ago

I always think of  peach season as cobbler season, so I was excited when I saw a hundred-year-old recipe for Individual Peach Cobblers.  The cobblers are delightful when served warm with whipped cream or vanilla ice cream. These cobblers are a double peach dessert that contains both sliced and mashed peaches. Hot juicy peach slices […]

Peach Cup (Individual Peach Cobblers) Recipe — A Hundred Years Ago