Chocolate Chip Ice Cream Pie

I was thinking about Chocolate Chip Ice Cream Pie the other day, and though I hadn't had it for years, so...I thought I would make one.
It's very easy, just pre cut cookie dough, and ice cream (your choice).

Ingredients
1 package of refrigerated precut chocolate chip cookie dough. 1 quart (or so) chocolate chip ice cream, or your favorite flavor.

Directions
Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Personally, I took the pan out after 15 minutes, and pressed the cookies down into pie crust shape, as they had risen too high. Cool on a wire rack.

Spoon the ice cream into crust. Cover and freezer for 1 hour. Drizzle with chocolate cup syrup, if desired. Enjoy!

Snowball Cookies. Oldfashioned, and Delicious!

Snowball Cookies, just like your grandmother use to make, and they are surprisingly easy and quick to make, and sure to bring big smiles to many faces!

Ingredients:
1 cup Butter,softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
Powdered sugar for rolling.

Directions:
Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.

Be sure to let me know if you tried these, and how they turned out for you.

War Time Victory Cakes

ONE-EGG VICTORY CAKE
From the Royal Baking Powder cookbook:

During WWII, America resorted to rationing certain goods. Everything from tires to shoes to nylons were rationed, along with many edibles such as sugar, coffee, and cheese. Fuel shortages made it tough to send fresh food across the country, and many processed foods had to be shipped to our soldiers and allies. Could you imagine though, telling your kid that you can’t make their favorite birthday cake because you already used up that month’s ration of butter!

One example of just deeply the war affected those at home in the U.S. can be found in cookbooks like these, which are featured in the National World War II Museum 'Arsenal of Democracy' exhibition. Written with wartime rationing and scarcity in mind, they advised the American homemaker on ideas about how to feed their families properly without using up too many of their supplies.

Here is a Recipe for one of those War Time Victory Cakes from the Royal Baking Powder Cookbook.

Ingredients:
1/3 cup shortening
2/3 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla extract
1/3 cup light corn syrup
1 cup milk
2 cups cake flower
2 1/2 teaspoons Royal Baking Powder
1/4 teaspoon salt

Directions: Cream shortening well; add sugar slowly, beating in well. Add beaten egg and vanilla; beat until well blended. Blend syrup and milk. Sift together dry ingredients and add alternately with liquid to first mixture. Bake in greased square pan (8 x 8 x 2 inches) in moderate oven at 350°F. about 1 hour or in 2 greased eight-inch layer cake pans at the same temperature about 30 minutes. Makes 1 eight-inch or 1 two-layer cake.
Note: Honey may be substituted for light corn syrup.

Chocolate Depression Cake

Chocolate Depression Cake

Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers. This cake has no eggs in it.

Ingredients:
1 1/2 Cups all-purpose flour
1 Cup sugar
1/4 Cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/3 Cup vegetable oil
1 Cup water

Frosting:
2 Tablespoons butter
1/4 Cup unsweetened cocoa powder
1 Cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla extract

Directions:
Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined.
Pour batter into a greased 8x8 square pan.
Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
Let cake cool completely before frosting.
For the frosting:
Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste. With mixer on low speed, add in powdered sugar, milk and vanilla.
Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.

Irish Cream Hot Chocolate Bundt Cake

Baileys® Irish Cream Hot Chocolate Bundt Cake

This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
GLAZE TOPPING:
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla

INSTRUCTIONS:
Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.

Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.

Old Fashioned Valentine's Day Brownies you'll LOVE

Old Fashioned Valentine's Day Brownies
These are incredibly good! Rich and chocolatey!!!

Ingredients:
1⁄2 cup butter or 1⁄2 cup margarine
1⁄4 cup cocoa
2 eggs
1 cup granulated sugar
3⁄4 cup flour
1⁄2 cup walnuts (optional)
1/8 teaspoon salt
1/2 teaspoon vanilla

Directions:
Preheat oven to 350°F
Melt butter in microwave.
Add the cocoa and stir.
In medium bowl beat eggs until frothy.
Add sugar, flour, salt, and vanilla (also nuts if you are using them).
Pour cocoa mixture over egg mixture and stir all together.
Put into a greased 8 x 8 pan. Preferably a heart shaped one. Bake for 30 minutes.

Old Fashioned Buttercream Frosting
Ingredients:
1 cup butter (room temperature
3 cups sugar (confectioners')
2 teaspoons vanilla extract
Directions:
In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes.
Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. Add a few drops of red food coloring as well, to set the mood!

My Own Sweet Valentine

Like the sweetly budding rose,
Freshened by the gentle rain
Like the Evening Star that glows,
Brightest of the starry train

Like a well arranged Bouquet,
Where the fairest flowers combine,
Odours rich and colours gay,
Is my own Sweet Valentine

Blackberry Coffee Cake

A Very Good, and Old Fashioned Blackberry Coffee Cake.
Light and fluffy, crisp on the top, and filled with blackberries!

Ingredients:
Cake:
5 tablespoons salted butter, cubed, plus more for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh Blackberries

Topping:
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons butter, cubed
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling over top (before placing in oven)

Directions:
For the cake: Preheat the oven to 350 degrees F. Grease a 9 by 9inch baking pan with butter.
Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blackberries until evenly distributed. Pour the batter into the prepared pan.

For the topping: Mix the flour, sugar, butter, cinnamon and salt in a medium bowl and spoon evenly over the batter. Sprinkle a little suger over the top of that. Bake until the cake is golden brown, 45 to 50 minutes. Until toothpick comes out clean.

The Making of a Blue Ribbon Butter Cake

A Blue Ribbon Butter Cake Recipe

The blue ribbon is a symbol of high quality. The association comes from The Blue Riband, a prize awarded for the fastest crossing of the Atlantic Ocean by passenger liners and, prior to that from Cordon Bleu, which referred to the blue ribbon worn by a particular order of knights. In some fair competitions in the U.S., particularly 4-H and FFA livestock and horticultural events, blue ribbons may be awarded to any project or exhibit which meets or exceeds all of a competition's judging criteria.

Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Homemade Blueberry Snickerdoodle Bars

Blueberry Snickerdoodle Bars

If you feel guilty eating the traditional Snickerdoodle's you could try this delicious, and slightly healthier alternative! Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. So why not do yourself a favor, and try these today they are absolutely wonderful!

Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Cup Blueberries
For Topping:
2 Tablespoons Granulated Sugar
2 Teaspoons Cinnamon

Directions:
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan.
Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

The Amazing White Texas Sheet Cake Recipe

White Texas Sheet Cake Recipe

You have probably have has a taste or two of sheet cake in your life, but if you haven't had a piece of White Texas Sheet Cake, please do it soon! This may be one of the best sheet cakes that I have ever tries, and I like cake! One note, I did not have a sheet cake pan so I made it in a regular cake pan.
It's easy to make, even for a first try, and your guest will rave about it. So without further gushing, let's get started. (Photo below is an original recipe with sour cream instead)

Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs
1/2 cup Vanilla yogurt
1 teaspoon almond extract
Frosting:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions:
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, yogurt and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Allow to cool.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over cooled cake.

The Best White/Chocolate Cake Ever!

An Old Fashioned, Vintage White Cake with Chocolate Frosting Recipe
Wouldn't you just love a good old white/chocolate cake just like grandma use to make right now?

Ingredients:
1 2/3 cups granulated sugar.
3/4 cup (1 1/2 sticks) butter or margarine, melted.
2 tablespoons water.
2 large eggs.
2 teaspoons vanilla extract.
1 2/3 cups all-purpose flour.
1/2 teaspoon baking powder.

Instructions:
PREHEAT oven to 350º F. Grease baking pan(s).
COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan(s).
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan(s) on wire rack. Frost when cooled, and enjoy.

Frosting
Ingredients:
3 cups sifted powdered sugar, divided
2/3 cup baking cocoa
1/2 cup (1 stick) butter or margarine, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract

Instructions:
BEAT 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups total.