Friday, December 12, 2014

Triple Chocolate Bundt or Mini Bundt Cakes

Uploaded from the Photobucket iPhone AppMy friend "Annie" in Pennsylvania shared this recipe which she says is "a  rich, moist cake for chocolate lovers."  

I used my extra fancy mini bundt cake pan making individual cakes to share in holiday gift bags, and also freez several to have on hand at holiday dessert time.

These couldn't be easier for such chocolate decadence. She simply dusts with powdered sugar, but any glaze or topping sauce could be used at serving time. 

Note: Because I only had a box of instant pudding on hand, I used that with milk, and it turned out great, but Annie says, a box of cooked pudding makes an even moister cake. 

You can be creative with these: slice across, add berries or ice cream then put the top back on.  Or simply serve as is with a drizzled glaze on a dessert table or tray; or add sprinkled nuts to a chocolate or caramel topping.

I previously posted a yellow cake mix mini bundt recipe with variations.  I have a Nordic pan, which makes different patterns, but I've seen other brands and styles in stores at varying prices; or check thrift stores and pick up one or two of these pans at a bargain price.  

Wouldn't these cakes be fun for kids to make or be great at a bake sale!  Endless possibilities....

Uploaded from the Photobucket iPhone App
Triple Chocolate Bundt or Mini Bundt Cakes
1 box chocolate cake mix 
2 eggs 
Uploaded from the Photobucket iPhone App1 box cooked chocolate pudding prepared as directed on box, then cooled to warm 
OR 1 box chocolate instant pudding and 1- 3/4 cup of milk
1 (12 oz.) package chocolate chips 
Uploaded from the Photobucket iPhone App
Preheat oven to 350 degrees.
Mix eggs with cake mix (will be crumbly). If using cooked pudding, stir warmed pudding into cake mixture.  If using instant pudding, stir in pudding and milk. Mix until smooth.  

Then stir in chocolate chips until all is well blended.  Pour into a sprayed and floured 12-cup bundt pan and bake about 40-50 minutes until done; or divide and pour into sprayed mini bundt cake pan and bake about 30-35 minutes, filling each 1/2 to 3/4 full. Insert a toothpick to test if done, it should come out clean when inserted near the middle.

Let set 5 minutes then turn out of pan on rack to cool.   Can top with a glaze drizzled over the top, dust with powdered sugar or serve topped with a berry sauce. Makes one large bundt cake, or 12 mini bundt cakes.

Estimated Cost. $5.00 or less; .42 cents or less per serving.  

Thursday, December 4, 2014

Holiday Party Delights

Here's a few of my tried and true annual treats for holiday entertaining, yet not expensive to make, and pleasant for guests and family or given as gifts to neighbors or friends. Several recipes are those my mother made in late '40s to '60s when I grew up, and I continue to use them.

Original Chex Mix
1/2 to 3/4 cup oleo (butter or margarine)
1 -1/4 tsp. sea salt
4 -1/2 tsps. Worcestershire
1 cup salted nuts
2 cups each of Chex:  rice, wheat, bran and corn cereal
1 cup pretzels

Preheat oven to 250. Heat butter in shallow roasting pan. Stir in salt and Worcestershire; add cereals and nuts, stirring until coated. Heat in oven for 1 hour, stirring every 15 minutes. Makes 10 cups, and freezes well.  Microwave method: Combine and coat all in a large bowl, and microwave on high 6 minutes, stirring every 2 minutes. (I recall my mom used cherrios as one of the cereals.)

 photo cruller_zpsd25c76b3.jpgRosettes (Crullers)
2 eggs
2 Tabs. sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup milk
1 cup flour
Set of Rosette Irons in various shapes (star, snowflake, butterfly)

Combine eggs, sugar and salt, beating well. then add remaining ingredients until batter is smooth. Heat shaped iron in 375 oil, shake off excess oil, dip in batter to coat, then redip in oil until batter puffs up and separates from iron. Working quickly in batches, do three or four at a time.  Fry about one minute until golden brown. Remove with tongs, place on paper towels and dust with powdered sugar.

Date Nut Bread Loaves
2 cups boiling water      2 tsp. baking soda
1 pound chopped pitted dates    2 Tabs. melted butter
2 cups sugar         2 eggs
4 cups flour          1 tsp. baking powder
1 tsp. salt             2 tsps. vanilla
1/2 cup chopped nuts
Assorted sizes of tin cans, or small loaf pans.

Add baking soda and chopped dates to boiling water, stir and set aside.  Cream butter, sugar and eggs, then mix in remaining ingredients, slowly adding flour, adding cooled date mixture last. Mix well to combine.  Grease and flour assorted sizes of tin cans, (soup or fruit cans). Fill 1/2 way and bake at 375 oven until done. Test for "done," by inserting a  toothpick into top and it comes out clean.  Slice and serve with cream cheese or butter. (My Italian  great-grandmother passed this recipe onto my mom, who passed it on to me.)
Puff Pastry Appetizers


Puff Pastry Minis to fill with shrimp or crab mixtures; cheese dips with garnishes.
  http://gooddealmeals.blogspot.com/2011/11/appetizer-mini-pastry-puffs.html


Liver Sausage Paste
1 pound liver sausage
1 cup sour cream
1 package onion soup mix
1 tsp. Worcestershire
dash of tabasco
Mix and blend together, chill overnight to blend flavors.  Serve with assorted cut breads and crackers.


Clam Dip
1 large cream cheese, softened       1/4 cup mayo
1 Tab. parsley        1 Tab. minced chives or green onions
1/2 tsp.each:  Worcestershire, garlic salt, celery salt
1 tsp. prepared mustard
1 6 oz. can minced clams drained, saving the juice
Blend all ingredients, using a little of the clam juice to thin mixture to desired consistency for a spread or dip.


Black Russian Liqueur (Kahlua)
4 cups sugar
8 cups water
1/2 cup instant coffee
2 tsps. vanilla
3 cups of vodka
Bring sugar, water, coffee and vanilla to a boil, and continue to boil slow for 1 hour.  Cool the syrup, then add vodka and store in capped bottles or decanters. Makes a half gallon.


Monday, December 1, 2014

Holiday Brunch and Breakfasts

Breakfast Bundt Cake, Uploaded from the Photobucket iPhone AppIf looking for special breakfasts to make over the holidays for family or guests, I blogged about several of my favorites, so thought I'd link them on one page so there's several to read about and choose from.

I make the pancakes several times a year, and make the bundt cake and overnight sausage casserole during the Christmas and New Year Holidays.

The bundt cake and sausage casserole are made ahead of time and reheated on the holiday morning or for a brunch table.  They're a real time saver on busy mornings.
                                   Bundt Pan Breakfast Cake


Uploaded from the Photobucket iPhone App
Uploaded from the Photobucket iPhone App 

Dutch Baby German Pancake























Overnight Breakfast Casserole