Lemon Pineapple Cake

Lemon Pineapple Cake

1 (18 oz.) lemon cake mix
4 eggs
20 oz. can crushed pineapple, undrained

Beat eggs at high speed until frothy. Add cake mix and pineapple. Beat at medium speed for 1 minute. Spread into a well greased and lightly floured 9"x13" pan. Bake 350° 30 minutes until a toothpick inserted in the center comes out clean. Cool and frost.

8 oz. softened cream cheese
1 lb. can lemon frosting
Coconut (optional)

Beat cream cheese. Beat in the frosting. Spread over cake and sprinkle with coconut, if desired. Slice and top each piece with a maraschino cherry before serving.

Cherry Rum Balls

Cherry Rum Balls
2 cups finely crushed vanilla wafers ( 40 to 50)
1 cup powdered sugar
1/2 cup finely chopped red candied cherries
1 cup chopped pecans
1/4 cup rum
3 tablespoons corn syrup
3 tablespoons butter melted
1/2 cup powdered sugar
In medium bowl, combine crushed wafers , 1 cup powdered sugar, cherries, and pecans. Add rum, syrup and butter. Blend well. Shape into 1 inch balls. Roll in the 1/2 cup powdered sugar. Cover tightly; let sit 24 hours for flavors to blend

Cherry Cream-Filled Cookies

Cherry Cream-Filled Cookies

1 (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies

FILLING
1 teaspoon powdered sugar
1/4 cup chopped maraschino cherries
1 teaspoon cherry liquid
1 (8-oz.) pkg. cream cheese, softened

GLAZE
3 cups powdered sugar
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/4 teaspoon almond extract
2 drops red food color, if desired

DECORATION
Maraschino cherries, fresh fruit, decorator frosting or candy hearts.

Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 F. for 10 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheets with spatula. Cool completely.

In small bowl, combine all filling ingredients; blend well. Spread about 1 tablespoon filling on bottom of cooled cookie. Top with another cookie, bottom side down, to form sandwich. Repeat with remaining cookies.

In large bowl, combine all glaze ingredients; blend at low speed until moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons additional water if glaze is too thick.
Arrange filled cookies on wire rack over 15x10x1-inch baking pan.

Spoon glaze evenly over tops and sides of cookies. Glaze that drips off can be reused. Let stand until glaze is dry. Decorate as desired with maraschino cherries. Store in refrigerator.
Genie's Southern Cooking

DECADENT CHOCOLATE FUDGE CAKE

DECADENT CHOCOLATE FUDGE CAKE

1 cup butter or margarine, softened

1 ½ cups sugar

4 eggs

½ t. baking soda

1 cup buttermilk

2 ½ cups all purpose flour

1 ½ cups semisweet chocolate mini-morsels, divided

2 (4 oz) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 t. vanilla extract

4 oz white chocolate, chopped

2 T. plus 2 t. shortening, divided

Chocolate and white chocolate leaves (optional

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. Do not overbeat

Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely

Combine 4 oz chopped white chocolate and 2 T. shortening in tope of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves

APPLE PIE IN A JAR

APPLE PIE IN A JAR

INGREDIENTS (Nutrition)
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples

DIRECTIONS
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year

CHRISTMAS COOKIES IN A JAR

Cookies in a Jar


Cookies in a jar make a nice, home made holiday gift. You might also make some up in case you need a quick cookie gift.

Basic cooking instructions.
You need to include these with all jars.

Empty cookies in a jar mix into a medium bowl. Stir in one stick of melted butter or margarine, one large egg, and one teaspoon vanilla until well combined.
Shape into one inch balls. Place on greased baking sheets.
Bake at 375 degrees for 10 to 12 minutes or until cookies are a light golden brown.
Makes about 30 cookies.
Take the ingredients listed below and layer them in a one quart mason jar (see the picture above). Most people put the “special” ingredients in first so they are most visible. If there is space available at the top after all ingredients have been used you can add some more of what makes the recipe special at the top. After the lid is placed on the jar you can cover it with an eight inch fabric circle secured with a ribbon or rubber band. Instructions can be put in the jar or done up as a card that you attach to the ribbon.

For each jar you will need the following basic ingredients.

1 cup biscuit baking mix
½ cup light brown sugar
1 cup biscuit baking mix
½ cup dark brown sugar
Add the items listed below to this basic mix to create different kinds of cookies.

HAZELNUT COOKIES

1 cup chopped hazelnuts toasted and cooled completely.

WHITE CHOCOLATE-MACADAMIA NUT COOKIES

½ cup chopped Macadamia nuts
½ cup white chocolate chips

BUTTERSCOTCH-OATMEAL COOKIES

½ cup butterscotch chips
1 cup old fashioned oats

OATMEAL RAISIN COOKIES

1/3 cup raisins
1/3 cup chopped walnuts
1 cup old fashioned oats

CRANBERRY COOKIES

2/3 cups sweetened dried cranberries
½ cup chopped pecans

CHOCOLATE LOVER'S COOKIES

1/3 cup milk chocolate chips
1/3 cup dark chocolate chips
1/3 cup white chocolate chips

CRUNCHY TOFFEE COOKIES

2/3 cups toffee chips
½ cup chopped pecans

CHOCLATE COVERED RAISIN COOKIES

½ cup old fashioned oats
2/3 cups chocolate covered raisins

CHUNKY CHOCOLATE COOKIES

1 cup semisweet chocolate chunks
½ cup sliced almonds

M & M CHOCOLATE COOKIES

1 cup chocolate M&Ms

You get the idea. About one to one and a half cups of "special" ingredients for each batch. Make up your own!