If you can't stir with the big girls,
then stay away from the cauldron
Sleepy Goblins Fantasy Cake
Ingredients for Cheese Cake
2 - 8 oz. Philly cream cheese, softened
2/3 cups of sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla
a few drops of orange food coloring
1. Preheat oven to 325 degrees. Place a large roasting pan on
the lower 1/3 of oven, preheat the roasting pan on the lower
1/3 of oven. Prepare springform pan by wrapping the bottom
of the pan (outside of it) with double layer of foil. Spray pan
with Pam & line bottom (inside) with circle of parchment
paper. Meanwhile boil several cups of water for later use.
Ingredients for Cake
2 1/2 cups all purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola oil
1 1/2 cups sugar 2 large eggs
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons orange food coloring (1 oz.
bottle)
Ingredients for Frosting
2 - 8 oz. Philly cream cheese, softened
1 1/2 cup unsalted butter, room
temperature
1 7 oz. jar marshmellow creme
1 cup powdered sugar
can add food coloring if desired
2. In a large bowl, using an electric mixer, blend the cream
cheese until it is smooth & creamy, 1 - 2 minutes. Mix in sugar
& salt & blend 2 minutes, scraping down sides of mixing bowl
to make sure all is mixed in. Add the eggs, one at a time,
blending after each addition.
3. Finally mix in the sour cream, whipping cream & vanilla (&
food coloring if using). Mix until smooth. Pour the batter into
the prepared baking pan. Set the pan in the roasting pan in the
preheated oven. Carefully pour the hot water from your kettle
into the roasting pan around your springform pan (not in
springform pan). Pour enough water so there is about an inch
of water coming up the foil along the sides of the cheesecake
pan.
4. Bake the cheesecake for 45 minutes. It should be set to
touch. Remove cheesecake from roasting pan & let cool, place
on a wire rack for at least one hour. When it has cooled, place
the pan into the freezer & let the cheesecake freeze completely
(4 - 5 hours or overnight).
5. Prepare the Cake Layer :
Preheat the oven to 350 degrees. Spray 2 - 9 inch round cake
pans with Pam & line each with round parchment papers. In a
medium bowl sift together flour, cocoa & salt. Ina large bowl
combine oil & sugar together & beat with electric mixer for 2
minutes. Add the eggs, one at a time & the vanilla & beat for
additional 2 minutes.
6. In a small bowl, combine vinegar & baking soda & stir to
dissolve. Add the vinegar to the bowl, along with the
buttermilk & food coloring. Beat on medium low speed, 1
minute, until blended. Add the dry ingredients & increase
speed to medium high, scraping down sides of bowl during
mixing,additional 2 minutes.
7. Divide batter evenly between the prepared pans. Bake 30 -
35 minutes or until toothpick inserted in center comes out
clean. Let cakes cool 20 minutes. Run a knife along the edge
of the cake pans to loosen cakes, then invert cakes onto a
wire rack to cool completely.
8. Prepare the Frosting :
In a large bowl using electric mixer on medium high speed,
combine cream cheese & butter & beat until creamy &
smooth. Add the marshmellow cream & mix until smooth.
Add in powdered sugar ( & food coloring if using) & continue
to beat, scraping down the sides of the bowl until all
ingredients are mixed & the frosting is smooth & spreadable.
9. To Assemble Cake ;
Lay one cake on the cake plate. Remove cheesecake from
freezer, take off sides of pan & slide a knife under the
parchment to remove the cheesecake from the pan. (
springform pan may need to warm a bit before you can open
the lock)
10. Peel off parchment. Measure your cheesecake layer
against the cake layers, if it turns out to be slightly larger
round than your cakes, move it to a cutting board & gently
shave off some of the exterior of the cheesecake to get it to
the same size as your cakes.  
11. Place the cheesecake layer on top of the 1st cake layer.
Place the 2nd cake layer on top of the cheesecake.
12. Frost the Cake :
Apply a crumb coat layer to the cake using a long, thin
spatula to cover the cake completely with a thin , even layer
of frosting. Be sure to wipe off your spatula before you dip
it back into the frosting bowl to get more frosting. (you don't
want crumbs in your frossting)
13. When your cake has a thin layer of frosting all over it,
place it in the frig for 30 minutes to set the frosting. Once
the 1st layer of frosting is set, apply the 2nd layer. Star by
adding a large scoop of frosting on top of the cake. Using a
long thin spatula, spread the frosting evenly across the top
& then spread it down on the sides of the cake. Keep cake
refrigerated.
14. Garnish with shaved orange candy melts. Melt them
down & spread on a cookie sheet, let them get cold in the
frig, then let them sit out at room temperature until mass of
chocolate is warm enough to use a potato peeler to shave.
Vermont Maple Cookies
Ingredients for Cookies
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/4 cup maple syrup
1/2 cup sour cream
1 teaspoon maple flavoring
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Ingredients for Glaze
1/2 cup butter
2 cups confectioners sugar, sifted
2 teaspoons maple flavor syrup
2 - 4 tablespoons milk
1. Cream together butter, eggs & sugar. Add in maple syrup
& sour cream. In a separate bowl combine flour, soda &
salt, then gradually add the dry ingredients to the wet
ingredients.
Stir until well combined. Gently stir in walnuts. Heat oven to
375 degrees & drop dough by rounded tablespoons onto
ungreased cookie sheet, leaving about 2 inches between
cookies.
3. Bake  10 - 12 minutes or until lightly browned. Remove to
cooling rack & allow cookies to cool completely.
4. To Make Glaze : Heat butter until it begins to change
color, then remove from heat & allow to cool completely.
5. Stir confectioners sugar & maple flavoring, then gradually
add milk until glaze is the desired consistency. Spread glaze
over cooled cookies. 48 cookies
Chocolate Chip Cookies
Ingredients 1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
2 eggs
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
1 cup oatmeal
1 cup milk chocolate chips
1cup butterscotch chips
1/2 cup unsalted peanuts
coarsely chopped
Preheat oven to 375 degrees.
1. Cream butter & sugar together. Add the eggs
&continue to cream the mixture. Mix in vanilla.
2. Sift the flour, baking soda, baking powder together.
Gradually add it to the mixture, mix until well combined.
3. Mix remaining ingredients into cookie dough using a
tablespoon, scoop the batter & form into a ball.. Place
the ball on a ungreased cookie sheet & bake 8 - 10
minutes.
Sweets To Die For  Part 5
Fresh Fig Cake
Ingredients
2 cups mashed figs
2 cups sugar
2/4 cup shortening
4 eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking soda
1 cup chopped pecans
2 cups plus 2 teaspoons of
flour
Beat well sugar, figs, shortening & eggs. Add
everything else. Grease & flour bundt pan. Bake 350
degrees for 45 minutes.
We have a huge fig tree in our yard so when they are ripe we pick them. I wash
them, cut off the stems, and place them in a pot of boiling water for 5 minutes.
This gets out any bugs and also cleans the fig of mold. Then I put them in a
colander and sprinkle with cold water. Next they are placed on a tray that has
paper towel on it so they can dry. Next I put them in a bowl and mash them.
Measure out 2 cups for the above recipe.
A Piece of the Past
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featuring spectaculer Photo's from Pinterest
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This is a 2 layer cake with a full size
cheesecake in the middle.
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Strawberry Blintzes
Favorite Vampire Dessert
12 Servings
Ingredients for Crepe Batter
1 cup milk
1/4 cup cold water
2 eggs
1 cup all purpose flour
pinch of salt
1 tablespoon sugar
3 tablespoons unsalted
butter, melted plus
extra for sauteing the crepes
Ingredients for Cheese Filling
1 1/2 cups ricotta cheese
4 ozs. cream cheese
3 tablespoons of confectioners sugar  
(use 5 if you want them sweet)
1 teaspoon vanilla
one tablespoon orange zest
1 egg
Strawberry Sauce optional
Strawberry Preserves work well also
1 quart strawberries hulled & sliced
1/4 cup sugar
1/4 cup water
1 teaspoon corn starch
1 orange zest finely grated
Assembly
Preheat oven to 400. You are going to make these blintzes just like you make burritos.
Spoon 1/4 cup of the filling along the lower third of the crepe. Fold the bottom edge away
from you to just cover the filling, then fold the 2 sides to the center. Roll the crepe away
from you a couple of times to make a package, ending with the seam side down.
Combine the milk, water, eggs, flour, salt & sugar in a bowl or blender. Blend on
medium speed for 15 seconds, until the batter is smooth & lump-free. Scrap down the
sides of the bowl & add 3 tablespoons of melted butter. Blend it again for a second to
incorporate.
Refrigerate the batter for one hour to let it rest. If the crepes are made right away,
they have a tendency to be rubbery, when you let the batter rest, the crepes will have
a better texture & a softer bite.
In a food processor combine the ricotta cheese, the cream cheese, the confectioners
sugar, the lemon zest & egg & blend until smooth. Chill the filling to firm it up a bit so it
does not squirt out of the blintzes. Put an 8 inch non-stick pan or crepe pan over medium
heat & brush with a little melted butter.
Combine the strawberries, sugar, water, corn starch & zest in a small pot over medium
heat. Bring to a simmer & stir gently till berries release their natural juices. The
consistency should remain a bit chunky, it will thicken up when it cools down.
Pour 1/4 cup of batter in to pan & swirl it around until it covers the bottom of the pan
evenly, pour back any excess or your crepes will be too thick. Cool 30 - 45 seconds until
the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the
crepe, then flip it & cook another 30 seconds. The art of flipping a crepe in the air takes
practice so make sure no one is looking when you get the first one going, you can uses a
heat proof spatula to loosen the crepe before flipping. The crepe should be pliable, not
crisp & lightly brown, watch your heat practice cooking some ahead of time to see where
your heat needs to be set for the right outcome.
Slide them onto a platter until all the batter is used. Cover crepes with a towel to keep
them from drying out, use a couple of wet rung out paper towels.
Put an oven-proof skillet over medium heat and brush with butter. Set the blintzes into the
pan  brush lightly with melted butter. Transfer the pan to the oven & bake for 10 minutes
so the egg in the filling cooks and the cheese sets. Using a spatula transfer blintzes to
serving plates. Spoon strawberry sauce on top and sprinkle with confectioners sugar. Serve
immediately.
Maple Bacon Pecan Brittle
My cousin & his family visit New Orleans quite a bit and when ever he
goes he sends me Pralines, this last time he sent Pralines & Maple
Bacon Pecan Brittle , it was delicious. I'm gonna start trying recipes to
see what I can find but for now we will start with this one!
Ingredients
1 cup white sugar
1/2 cup water
6 tablespoons light corn syrup
2 tablespoons of maple syrup
1 cup pecans
1 teaspoon vanilla extract
3/4 cup of crumbled, cooked maple bacon
1 teaspoon baking soda
If you been achin' for bacon & huntin' and gruntin' & rootin' for
something to pig out on, enjoy this! You think you're in hog heaven!
Bring sugar, water, corn syrup & maple syrup to a boil in a big pot
stirring constantly. Heat to 300 degrees or until a small amount of syrup
dropped into cold water forms a rigid ball.
Stir pecans & vanilla into syrup mixture until mixture begins to turn
brown, add bacon. Cook until bacon mixture turns light brown, 1 - 3
minutes. Remove from heat and stir baking soda into bacon mixture.
Pour the brittle out onto a piece of parchment paper, set on a heat
proof surface & cool brittle to room temperature before breaking into
pieces, about 30 minutes.
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