Butter Bricked Cake

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/3 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup butter flavored shortening
• 1 1/2 teaspoons vanilla extract
• 3 egg whites, beaten
• 1/4 cup butter
• 2 cups confectioners' sugar
• 2 tablespoons evaporated milk
• 2 tablespoons hot water
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

2.     Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.

3.     Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.

4.     To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

Butter Pound Cake

INGREDIENTS

• 1 cup butter
• 6 eggs
• 3 cups white sugar
• 3 cups all-purpose flour
• 1 pint heavy whipping cream
• 1 tablespoon vanilla extract
• 2 teaspoons lemon extract 

DIRECTIONS

1.     Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

2.     With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

3.     Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

4.     Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

5.     Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Peanut Butter Frosting

INGREDIENTS

• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups confectioners' sugar
• 1/3 cup cream

DIRECTIONS

1.    In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Little Mickey's Favorite Cheesecake

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped peanuts
• 3/4 teaspoon ground cinnamon
• 3/4 cup butter, melted
• 3 (8 ounce) packages cream cheese
• 3/4 cup peanut butter
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg yolk
• 1/4 cup half-and-half cream
• 2 cups semisweet chocolate chips

DIRECTIONS

1.     Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch spring form pan with aluminum foil.

2.     To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch spring form pan, and set aside.

3.     To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.

4.     Pour batter into the spring form pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.

Let cake cool completely, and keep in refrigerator for at least 4 hours before serving

Lemon Butter Frosting

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Peanut Butter Chip Cookies

INGREDIENTS

• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup shortening
• 1 (18.25 ounce) package devil's food cake mix
• 2 cups peanut butter chips

DIRECTIONS

1.    Preheat oven to 375 degrees F (190 degrees C).

2.    In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

3.    Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Lil' Devils

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix
• 1/2 cup butter, melted
• 1/2 cup creamy peanut butter
• 1 (7 ounce) jar marshmallow crème

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a medium bowl, mix together cake mix and butter. Set aside 1 1/2 cups of the mixture, and press remainder into the bottom of an ungreased 9x13 inch baking pan. In a medium bowl, stir together peanut butter and marshmallow crime; spread over the crust in the pan. Crumble remaining cake mix mixture over top.

3.     Bake 20 minutes in the preheated oven. Cool, and cut into squares to serve.