Monday's Munchies

Many of us are wonderful cooks and generous about sharing our recipes. Mondays are for "make it happen" people. What could be a better way to encourage each other and create than to share what is going on in our kitchens.



A Real Treat!

Here is another gem from the kitchen of Patti Berry. A little something to bake that will stick to your ribs!

RASPBERRY CREAM CHEESE CAKE

This is a delicious cake that isn’t too sweet, but it is very pretty with the ribbons of raspberry jello and real raspberries throughout! YUM! You can make it in a sheet cake so it is easy to cut into 24 servings or make it in a bundt pan for a pretty presentation! If you are looking for a lighter cake, use the powdered sugar dusting…but I say GO FOR IT and enjoy the cream cheese frosting (good on almost everything in my opinion!!)

1 package yellow cake mix

4 eggs

1/2 cup milk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp vanilla

1 8 ounce package cream cheese, softened

1+1/2 cups raspberries, fresh or frozen

1 T bsp flour

1 pkg raspberry jello
Cream Cheese Frosting (recipe below)

Preheat oven to 350. In large bowl, combine the cake mix, eggs, milk, oil, sugar and vanilla. Beat on low speed for one minute and then on medium for another minute. Add the cream cheese and beat on medium for two minutes. Put the raspberries in another bowl and toss with the flour until coated. Drop the raspberries and the jello mix onto the cake batter and gently fold them into the batter, do not mix completely, it should appear marbled in the bowl. Pour the batter into a greased and floured bundt pan or a 13x9 cake pan. Bake for 50-60 minutes or until it tests done. If using bundt pan, cool in pan 10 minutes and then turn out onto serving platter, dust with powdered sugar. If using 13x9 sheet pan, frost with cream cheese frosting or dust with powdered sugar for a lighter cake.

Frost with a cream cheese frosting, or you can simply dust with powdered sugar before serving.

Cream Cheese Frosting

1 pkg (8 oz) cream cheese, softened

1/2 cup butter or margarine, softened

2 tsp vanilla3 3/4 - 4 cups powdered sugar

Mix together the cream cheese and butter until smooth. Add the vanilla and then the powdered sugar, one cup at a time until it reaches the desired consistency…perhaps a little more or less than called for here.

Our special thanks to Patti Berry for this delicious munchie idea!

Monday's Munchies

Many of us are wonderful cooks and generous about sharing our recipes. Mondays are for "make it happen" people. What could be a better way to encourage each other and create than to share what is going on in our kitchens.


Delicious Treats

We have a new addition for Mondays. A group of students in my classes at a local community college in Dallas started the delicious tradition of bringing treats for our break. First, Kevin Rush brought his wife Linda's wonderful baking. Then Bill Caldwell, Betty Haack, Agnes and Barbara Maimbourg joined the group of contributors.

On the last day of class we were talking about how we would miss these excellent treats and someone came up with the idea of sharing them on the blog.

This week we will feature "Dirt Muffins" contributed to us by Patti Berry. Patti has created the Campus Kitchen for us on our Computer School website. She has also worked for years in the capacity of a volunteer by taking her wonderful baked goods to a hospital near where she lives. She has a real talent for baking along with a big heart!

DIRT MUFFINS (Makes 12):

1+3/4 cup flour
1/4 cup sugar
3 tsp baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
1/2 cup applesauce
16 filled chocolate sandwich cookies, chopped
(I always use Doublestuff Oreos)

Topping:
3 Tbsp flour
3 Tbsp sugar
5 cream filled chocolate sandwich cookies,
finely crushed (remember the Double stuff Oreos!)
2 Tbsp cold butter or margarine
2 squares or cubes of vanilla bark
1 Tbsp shortening

In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In separate small bowl, beat egg and milk and applesauce, stir into dry ingredients just until moistened. Gently fold in COARSELY chopped cookies. Fill greased muffin cups 2/3 full.

For topping, combine flour, sugar and finely crushed cookies. Cut in the butter until crumbly, sprinkle about 1 Tbsp over each muffin. BAKE at 400°for 15-18 minutes or until muffins test done. Cool for 5 minutes before removing from pan. In a microwave, melt vanilla chips and shortening until smooth (30 seconds at a time at full power, and stir). Drizzle over cooled muffins. Makes 12 muffins.

A special thanks to Patti Berry for helping us kick off Monday Munchies on our blog!!