Eclair Cake

Eclair Cake

from The Recipe Critic

Crust:

1/2 c. (1 stick) butter

1 c. flour

1 c. water

1/4 t. salt

1 T. sugar

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

2 small packages vanilla or chocolate instant pudding

3 c. milk

8 oz. Cool Whip 

chocolate syrup for drizzling on top (optional)

strawberry or banana slices to garnish on top (optional)

Preheat oven to 400 degrees. On low heat in a medium saucepan, melt butter on low.  Add water and bring to a boil. Turn off burner and add flour, salt, sugar and mix into a soft ball.  Let cool 5 minutes. Add eggs one at a time and whisk until incorporated.  Spray a jelly rol pan or a 9x13 inch pan with cooking spray. Spread the mixture out in the pan. If using a 9x13 pan, slightly bring the mixture up on the sides. Bake for 25-30 minutes.  The crust will bubble up on the edges and will turn slightly brown. Let it cool completely.

For the filling, in a stand mixer (or using a hand mixer and bowl) mix 1 cup of milk with the cream cheese and mix until creamy.  Add pudding mix and the rest of the milk and mix well together until creamy. Spread over the cooled crust. Spread the Cool Whip on top of the filling mixture.  Top with fruit and chocolate syrup if desired.

Peach Crisp (GF, DF)

Peach Crisp

Serves 8-10

(adapted from Minimalist Baker and Sally's Baking Addiction)

Filling:

10 peaches, peeled and sliced

2 T. fresh lemon juice

2/3 c. granulated sugar

1/3 c. maple syrup

2 t. vanilla

3 T. cornstarch

1 t. cinnamon

Topping:

2 c. gluten free oats

1/2 c. almond meal

1/2 c. gluten free flour 

1/2-1 c. chopped pecans

1/4 c. brown sugar

1/4 c. coconut sugar

1/4 t. salt

1/2 c. coconut oil

Peel and slice peaches.  Add remaining filling ingredients and stir to combine.  Spread in the bottom of a 9x13" baking dish.  Combine topping ingredients and crumble over the peach filling.  Bake at 350 degrees for 30-35 min or until bubbly.  Serve warm with vanilla ice cream.

Banana Bread Bars with Browned Butter Frosting

Banana Bread Bars with Browned Butter Frosting
Tried and True Moms

Cake:

1 1/2 c. sugar

1 c. sour cream

1/2 c. soft butter

2 eggs

 1 3/4 c. ripe bananas

2 t. vanilla

2 c. flour

1 t. baking soda 

3/4 t. salt 

Frosting:

1 c. butter, browned

6-8 c. powdered sugar

6 T. milk

1 T. vanilla

Preheat oven to 350 degrees.  Cream together sugar, sour cream and soft butter until light and fluffy.  Add eggs, banana and vanilla and mix well.  Add remaining dry ingredients and combine for 1 minute.  Bake for 28 minutes in a half sheet jelly roll pan, sprayed with non stick spray.  For frosting, heat butter over medium low heat, stirring often, until foamy.  Continue to stir until butter turns a deep golden brown color with brown specks and smells nutty and rich (about 5 minutes).  Mix butter with remaining ingredients and pour over slightly cooled, but still warm, banana bread bars.  

French Apple Cake with Salted Caramel Drizzle

French Apple Cake with Salted Caramel Drizzle
slightly adapted from Once Upon a Chef 
serves 8

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 stick (1/2 cup) unsalted butter, at room temperature

• 2/3 cup granulated sugar, plus more for sprinkling over cake

• 2 large eggs

• 2 teaspoons butter vanilla emulsion

• 2-3 baking apples, peeled, cored and cut into 1/2-inch cubes (3-1/2 - 4 cups chopped) (I like Honeycrisp, Fuji or Granny Smith) 

• Confectioners' sugar (optional), for decorating cake
• Salted caramel sauce (recipe below)
  
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1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

1. In a small bowl, whisk together the flour, baking powder and salt.

1. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

1. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.  Drizzle the top generously with salted caramel (recipe below).

1. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Salted Caramel Sauce

from Sally's Baking Addiction

yields 1 cup

1 c granulated sugar 

6 T salted butter, room temperature, cut into 6 pieces

1/2 c heavy cream

1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  

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**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Chocolate Macadamia Nut Torte

Chocolate Macadamia Nut Torte
from The Romney Family Table

1 c flour
3/4 c sugar
3/4 c sour cream
1/2 c butter, softened
1/4 c unsweetened cocoa
1 1/2 t instant coffee (optional)
1/2 t baking soda
1/2 t baking powder
1/2 t vanilla extact
1/4 t salt
1 egg

Preheat oven to 350 degrees.  Grease a 9-inch round cake pan and line bottom with parchment paper.  In a large bowl, beat all ingredients until well blended.  Pour into prepared pan and bake 30 minutes or until cake tests done.  Cool.  Invert onto serving plate and top with Fudge Topping (below).

Fudge topping:

1 c heavy cream

1/2 c sugar

2 T butter

4 oz semisweet chocolate

1 t vanilla extract

1 (7 oz) jar macadamia nuts

In a 2 quart saucepan over medium-high heat, combine cream, sugar, butter, and chocolate and bring to a boil, stirring constantly.  Reduce heat to medium and cook 5 minutes more, stirring constantly.  Remove from heat and stir in vanilla.  Put water and ice in a large mixing bowl.  Place pan in bowl and stir until mixture is of spreadable consistency.  Stir in nuts.  Pour topping evenly over cake, allowing some to run down the sides.  The trick is to make sure it is not too runny; let cool to desired consistency before spreading on cake.  

Chocolate Cookie Cheesecake

Chocolate Cookie Cheesecake 
from Taste of Home
Yield: 12 servings

1 1/2 c crushed cream-filled chocolate sandwich cookies (about 20 Oreos)
2 T butter, melted
3 pkgs (8 oz) cream cheese, softened
1 c sugar
1 c (8 oz) sour cream
1/4 c all purpose flour
2 t vanilla extract
1/4 t salt
3 eggs, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2 1/4 cups), divided

1.  In a large bowl, combine crushed cookies and butter.  Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan; set aside.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, flour, vanilla and salt.  Add eggs; beat on low speed just until combined.  Fold in 3/4 cup chopped cookies.  Pour into crust.  Top with remaining chopped cookies.

3.  Place on a baking sheet.  Bake at 325 degrees for 60-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan. 

Raspberry Breakfast Bread Pudding

Raspberry Breakfast Bread Pudding
serves 8

4 large eggs
1 1/4 c half and half
1/3 c brown sugar, lightly packed
1 1/2 t vanilla
1/2 t grated orange zest, plus extra for serving
1/4 t sea salt
5 slices whole or cracked wheat bread, crusts removed, cut into 1/2-inch cubes
6 oz fresh raspberries (plus extra for serving
1 T raw turbinado sugar
Pure maple syrup, for serving
Whipped cream, for serving

Grease 8x8 baking dish.  Add half of the bread cubes.  Add raspberries, followed by other half of bread cubes.  Whisk together the eggs, half and half, vanilla, sugar, orange zest and salt.  Pour over the bread and press down lightly so all are moistened.  Cover with plastic wrap and refrigerate overnight. 

In the morning, preheat oven to 325 (convection), remove the plastic wrap, sprinkle top with turbinado sugar and bring to room temperature.  Bake for 45 minutes.  Cover with foil (to prevent over browning) and bake for another 10-15 minutes.  Test to be sure the custard is done.  Cool for 10 minutes.  Serve with syrup, extra orange zest, extra raspberries and whipped cream, if desired. 

Buche de Noel

Buche De Noel
adapted from Allrecipes
Serves 8

Cake:
6 egg yolks, room temperature
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 1/2 t vanilla extract
1/8 t salt
6 egg whites
1/4 c granulated sugar
powdered sugar for dusting

Filling:
1 c heavy cream
1/2 c powdered sugar
1 T unsweetened cocoa powder
1/2 t vanila extract
1/4 - 1/2 t peppermint extract

Ganache:
2/3 c. whipping cream
8 oz. semi sweet chocolate

Preheat oven to 375 degrees.  Spray a 10x15 inch jellyroll pan with cooking spray, line pan with parchment paper and spray again.

In a large bowl, beat egg yolks with 1/2 c sugar until thick and pale, about 5-6 minutes.  Blend in the cocoa, vanilla, and salt.  In a separate bowl, using clean beaters, whip egg whites to soft peaks.  Gradually add 1/4 c sugar and beat until whites form stiff peaks.  Immediately fold the yolk mixture into the whites.  Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.  Allow cake to sit in pan and cool slightly for 10 minutes before turning out.  Dust a clean dishtowel (or silpat) with powdered sugar.  Run a knife around the edge of the pan and turn the warm cake out onto the towel.  Remove and discard parchment paper.  Starting at the short edge of the cake, roll the cake up with the towel.  Cool for 30 minutes.

While cooling, prepare the filling by beating the heavy cream with the powdered sugar, cocoa and extracts.  Prepare ganache topping by gently warming the cream over low heat. When hot, remove from stove top and add chocolate.  Stir until chocolate melts and mixture is smooth and shiny. Cool.

Unroll the cake and spread prepared filling to within 1 inch of the edge.  Gently roll the cake up and place seam side down onto a serving platter.  Frost with cooled ganache, making it look like bark on a log.  Decorate as desired using crushed candy canes, rosemary sprigs, whole cranberries, or powdered sugar.

Tried and True Chocolate Chip Cookies

Tried and True Chocolate Chip Cookies
from A Bountiful Kitchen

yield 18 large cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour (plus a tablespoon or two if needed)
1 teaspoon baking soda
1 teaspoon salt (I prefer course sea salt)
2 cups or 1 (12 oz. pkg.) chocolate chips

Preheat oven to 375°F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 3 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar, and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt, and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture, Slowing mix the dry ingredients and the chocolate chips together. Only pulse the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookies should not be wet on top.
Cool on baking sheets completely.

Tips for the perfect cookies found here (under recipe notes).

Ultimate Flourless Chocolate Cupcakes with Chocolate Fudge Frosting

Ultimate Flourless Chocolate Cupcakes with Chocolate Fudge Frosting
adapted slightly from My Recipe Confessions
yields about 18-20 cupcakes

Cupcakes:
1 c. unsalted butter
1 c. semi sweet chocolate chips
2 oz. bittersweet chocolate
1 1/3 c. brown sugar
6 eggs
2 egg yolks
2 t. vanilla extract
1/3 c. sour cream
1 1/2 c. cocoa powder
1 1/2 t. baking powder

Preheat oven to 375 degrees.  Place butter, semi sweet chocolate chips and bittersweet chocolate in a microwave safe bowl and heat for 2 minutes, stirring every 30 seconds.  In a large bowl, mix the chocolate mixture and brown sugar together.  Add eggs and egg yolks one at a time, mixing just until combined.  Mix in vanilla and sour cream until creamy.  Scrape down the sides of the bowl and add cocoa powder and baking powder.  Mix just until the cocoa powder disappears.  Scrape down the sides of the bowl once more.  Fill each cupcake liner 2/3 full with batter.  Bake for 15-17 minutes or until a toothpick inserted into the top comes out with moist crumbs attached.  Do not overbake or the cupcakes will be dry!  Remove from oven and cool completely. 

Chocolate Fudge Frosting:
1/2 c. butter, softened
1/2 c. cocoa powder
4 c. powdered sugar
1 t. vanilla
1 c. heavy cream
1 t. peppermint extract (optional)
Andes peppermint crunch white chocolate pieces (optional to garnish top)

Cream butter and cocoa powder together.  Add powdered sugar and mix until combined.  Mix in vanilla and heavy cream until frosting is smooth and creamy. 

Berry Tart with Mascarpone Cream

Berry Tart with Mascarpone Cream
Serves 6-8

Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water

Preheat oven to 375 degrees.

Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.

Lemon Tartlets with Lemon Curd

Lemon Tartlets with Lemon Curd
makes 48 tartlets

Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt

Tart Dough:  recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract

Berries and powdered sugar for serving (optional)


Make lemon curd first to allow time for chilling:
1.  Heat lemon juice over medium heat until hot but not boiling.
2.  Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3.  Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4.  Curd can be  stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming. 

Make tartlets:
1.  Preheat oven to 350°.
2.  Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3.  In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4.  Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5.  Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.  
Assemble tartlets by spooning about a teaspoon of curd into each shell.  Top each tartlet with a berry and sprinkle with powdered sugar (if desired).

Peach Cobbler

Peach Cobbler

butter size of walnut
1/2 c. sugar
1/2 c. milk
2 t. baking powder
pinch of salt
1 c. flour
1 quart peaches

Mix batter and put in buttered pan. Slice 1 quart of peaches on top. Bake at 350 degrees for 1 hour.

Holiday Peppermint Pie

Holiday Peppermint Pie
Yield 12 servings

1 refrigerated pie crust (from 15 oz. package), softened as directed on package
3/4 c. semi-sweet chocolate morsels, divided
1 package (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed, divided
1/2 c. milk
1/2 t. peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 oz.) white chocolate instant pudding and pie filling
6 small candy canes, crushed (about 1/4 c.)

Preheat oven to 425 degrees. Gently unfold crust onto highly floured surface. Roll to an 11 1/2 inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides of crust. Bake 10-12 minutes or until golden brown. Remove from oven; cool completely. Place chocolate in a small bowl. Microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval. Spread half of the chocolate over bottom and halfway up sides of crust; set remaining chocolate aside. In large bowl, whisk cream cheese until smooth. Fill an icing bag with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly. Microwave reserved chocolate until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate  30 minutes.

Cream Pie

Cream Pie

3 T. butter
3/4 c. sugar
1/3 c. (heaping) flour
1/8 t. salt
2 eggs, well beaten
2 c. whole milk, scalded
1/2 t. vanilla

Melt butter in saucepan. Remove from heat. Whisk in sugar, flour, salt, and eggs. Return to heat and slowly whisk in the scalded milk. Stir over medium to medium-high heat until thickened. Remove from heat and add vanilla. Pour into baked pie crust.

Coconut: Stir in 1 c. coconut. Toast 1/3 c. coconut and sprinkle on whipped cream before serving.

Banana: Slice 2 firm bananas. Place some in bottom of pie crust. Pour cooled filling over bananas. Add rest of bananas pushed into filling.

Rocky Road Brownies

Rocky Road Brownies
Makes 2 dozen brownies

1 package (19.5-21 oz.) fudge brownie mix without chocolate chips (9x13 inch pan)
2 large eggs
1/2 cup vegetable oil
1/4 cup water
2 cups miniature marshmallows
1 3/4 cup (10 oz. package) chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease bottom of 9x13 inch baking pan. Prepare brownie mix with eggs, oil, and water according to package directions. Spread into prepared baking pan. Bake according to package directions; do not over bake. Remove from oven. Immediately sprinkle the marshmallows, chocolate chips, and nuts (if desired) over the brownies while still hot out of the oven. Press down lightly. Return to oven for 1-2 minutes or until marshmallows just begin to melt. Cool pan on wire rack for 20-30 minutes. Cut into squares using a knife dipped in hot water.

Caramel Oatmeal Chewies

Caramel Oatmeal Chewies
Makes about 2 1/2 dozen bars

1 3/4 c. quick or old-fashioned oats
1 3/4 c. all-purpose flour, divided
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt (optional)
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 c. (12 oz. package) semi-sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping

Preheat the oven to 350 degrees. Combine oats, 1 1/2 cup flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of greased 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Sprinkle with chocolate chips and nuts. Mix caramel topping with remaining flour in a small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm.

Hot Fudge Sauce

Hot Fudge Sauce

1 stick of butter
1 c. chocolate chips
1 can evaporated milk
2 1/2 c. powdered sugar
1 t. vanilla

Melt butter with chocolate chips, add milk and stir in powdered sugar. Stir with a whisk until boiling. Boil, stirring constantly for 6-7 minutes. Remove from heat and add vanilla.

Lemon Bundt Cake

Lemon Bundt Cake

Cake:
1 small package instant lemon pudding
1 package lemon or yellow cake mix
4 eggs
2/3 c. oil
3/4 c. water

Glaze:
1 c. powdered sugar
3 T. lemon juice

Mix all ingredients for 10 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees, for 40 minutes exactly. Turn out immediately after baked and poke all over with a fork. Glaze while the cake is hot. Sprinkle cake with powdered sugar and lemon zest, if desired.

Raspberry-Lemon Trifle

Raspberry-Lemon Trifle
Makes 16 servings

Syrup:
1/2 c. sugar
1/3 c. fresh lemon juice
1/4 c. water

Curd:*
4 large eggs
1 c. sugar
1/3 c. fresh lemon juice
1/2 c. unsalted butter at room temperature
1 T. grated lemon peel
*use 1 1/2x the curd

Fruit and Topping:
4 1/2 pint baskets fresh raspberries**
1/4 c. plus 3 T. sugar
1 16 oz. frozen pound cake, thawed***
2 c. chilled whipping cream
**can use frozen raspberries and 1 package of fresh raspberries for the top
***use 1 1/2 cakes

For syrup: Combine ingredients in a small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in a heavy saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead).
For fruit and topping: Combine 2 baskets of raspberries and 1/4 c. sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally-- about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 2/3 c. curd, 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover and chill overnight. Beat cream with 3 T. sugar and spread over trifle. Top with remaining raspberries.