Old Witch’s Magic Nut Cake

by on Nov.05, 2015, under Cakes, Desserts

Old Witch's Magic Nut Cake

Old Witch’s Magic Nut Cake
(Source: story by Wende and Harry Devlin)

3 eggs
1 (1 lb.) can pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (you can swap out white whole wheat if you like)
2 1/4 cups sugar
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup yellow raisins
1/2 cup chopped walnuts, pecans or mixture of both

4 oz. cream cheese
3 tablespoons butter
1 teaspoon vanilla or lemon juice
1/2 box confectioners’ sugar
chopped walnuts or pecans to sprinkle

Beat together wet ingredients, mix together dry ingredients and combine the 2 mixtures. Pour batter into 3 pans (or pound coffee cans–or I just used a 13×9). Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Cool cake(s). Cream together ingredients for icing. Frost top of cakes and sprinkle with more chopped walnuts if desired.

Old Witch’s Magic Nut Cake – PDF File

Comments Off on Old Witch’s Magic Nut Cake :, , , more...

Chocolate Angel Pie

by on Oct.27, 2015, under Desserts, Pies


For a pie with a balance of chocolate filling, crisp meringue, and fluffy whipped cream, we needed to boost the chocolate flavor. By making a cooked custard, we were able to load nearly a pound of chocolate into the filling, and using part milk and part bittersweet chocolate lent depth and complexity. True meringue takes time, and we found that 2½ hours in the oven was necessary for the lightest, crispest crust. To prevent the crust from sticking to the pan, we rely on a double dose of cornstarch—in the egg whites and as a coating for the pie plate. To finish, we go with lightly sweetened whipped cream and a sprinkling of cocoa powder.


Serve the assembled pie within 3 hours of chilling.


  • 9 ounces milk chocolate, chopped fine
  • 5 ounces bittersweet chocolate, chopped fine
  • 3 large large egg yolks
  • 1 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup half-and-half
  • 1 1/4 cups heavy cream, chilled
  • 1 tablespoon cornstarch, plus extra for pie plate
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 3 large egg whites
  • Pinch cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups heavy cream, chilled
  • 2 tablespoons confectioners’ sugar
  • Unsweetened cocoa powder


  1. 1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.

    2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)

    3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.

    4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.

    5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over chocolate. Refrigerate until filling is set, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.


The egg white crust is part of what distinguishes angel pie. To avoid a sticky, broken meringue shell, add cornstarch to the whites, and grease the pie plate and dust it with more cornstarch. Also, this uses the ideal baking time and temperatures to ensure that the interior and exterior of the meringue cooked properly.

Comments Off on Chocolate Angel Pie :, , more...

Cherry Chip Cake with Fluffy Frosting

by on Aug.10, 2012, under Cakes

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 30 minutes
Yield: 12-14 servings


2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon cherry extract
1 tablespoons marachino cherry juice (from the jar that the cherries come in)
1 10-ounce jar marachino cherries, finely chopped

Frosting (this makes enough to frost a 2 layer cake.):

4 egg whites, at room temperature
1 cup sugar
2/3 cup corn syrup
1 teaspoon vanilla extract


  • Preheat the oven to 350F. Spray 2 9-inch round cake pans with cooking spray. Line the bottom of each pan with parchment or waxed paper and spray with cooking spray. Set aside.
  • Sift together the flour, baking powder and salt. In another bowl, whisk together the milk and egg whites.
  • In the bowl of a stand mixer, beat the sugar and butter until very light and fluffy, at least 3 minutes. Beat in the cherry extract and cherry juice. Add one third of the flour mixture, beating on medium speed. Beat in half of the egg-milk mixture, then half of the remaining dry ingredients. Beat until incorporated. Beat in the rest of the milk mixture, then add the remaining flour mixture. Beat the mixture for 2 minutes to make sure everything is incorporated and aerated. Fold in the cherries, then divide the mixture between the two pans.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edge of the pan and release the cakes from the pans. Cool completely on the cooling racks.

For the fluffy frosting:

  • In a stand mixer, beat the egg whites until they form stiff peaks.
  • Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
  • Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.
  • Frost the cake and sprinkle red sugar sprinkles on top
Comments Off on Cherry Chip Cake with Fluffy Frosting :, , , more...

Dulce de Leche Cheesecake Recipe

by on Apr.24, 2012, under Cheesecake, Desserts

  • Prep: 40 min. Bake: 1 hour + chilling
  • Yield: 16 Servings


  • 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup plus 2 tablespoons sugar
  • 1/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 can (13.4 ounces) dulce de leche
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1-1/2 teaspoons chili powder


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Note: This recipe was made with Nestle dulce de leche.

Nutritional Facts1 slice equals 468 calories, 28 g fat (16 g saturated fat), 104 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.

Comments Off on Dulce de Leche Cheesecake Recipe more...

Amish Bread Pudding

by on Apr.18, 2012, under Desserts, Pudding

This is a classic dessert recipe. Don’t try to make this with skim milk or margarine. The whole milk (or even better half-and-half or cream) and butter are essential parts of the recipe.


2 cups whole milk (or 2 cups half & half or light cream)
1/4 cup real butter
1/3 cup dark brown sugar (2/3 cup if not making the sauce)
3 large eggs
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon real vanilla extract
3 cups bread, torn into small pieces (Italian or French bread works best)
1/2 cup raisins


1. In medium saucepan, over medium heat, heat milk, half & half, or cream until a film forms over top. Add the butter, stirring until butter is melted. Cool to warm.

2. Soak raisins in warm water.

3. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute or by hand for about 3 minutes. Slowly add warm milk mixture.

4. Place the torn bread in a butter greased 1 1/2 quart casserole.

5. Drain raisins, then sprinkle over torn bread. Pour batter on top of bread.

6. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.


Bread Pudding Sauce


1 cup whole milk
2 tablespoon real butter
1/3 cup granulated white sugar
1 teaspoon real vanilla
1 tablespoon flour
dash of salt


Mix all ingredients in a saucepan. Bring to a boil. Cook for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour over warm bread pudding before serving.

Comments Off on Amish Bread Pudding more...

PB&J Cookies

by on Nov.30, 2011, under Cookies, Desserts

1/4 cup dried cranberries
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
1/4 cup reduced-fat peanut butter, such as Better’n Peanut Butter
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup peanut butter chips
Nonstick cooking spray

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
2. In a small bowl, add the cranberries. Pour in hot water to cover and allow to soak.
3. Meanwhile, in the bowl of a food processor, combine the vanilla, cocoa, cannellini beans, peanut butter, and agave. Blend until the mixture is smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
4. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined.
5. Drain the liquid from the cranberries and then add the cranberries to the batter. Add the millet. Fold the batter until the cranberries and millet are evenly dispersed and the cocoa mixture is completely incorporated.
6. Drop mounded spoonfuls of the batter onto the prepared sheets. Spread the batter out to form cookies about 2 inches in diameter. Sprinkle the peanut butter chips on top of the cookies.
7. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer the cookies to wire racks to cool.

Makes 20 Cookies @ 55 calories each

Leave a Comment :, , , more...

Oatmeal Chocolate Chip Cookies

by on Nov.13, 2011, under Cookies, Desserts

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Leave a Comment more...

Pumpkin Chocolate Chip Cookies

by on Nov.11, 2011, under Cookies, Desserts

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Leave a Comment :, more...

Pecan Pie

by on Nov.08, 2011, under Desserts, Pies


1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough

5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten

Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.

While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

Leave a Comment more...

Puppy Chow

by on Nov.03, 2011, under Cookies, Desserts

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type plastic bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

Leave a Comment :, , , more...

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!


A few highly recommended websites...