CHOCOLATE CHIP BUNDT CAKE WITH PEANUT BUTTER GLAZE

This cake was made by my peanut butter loving daughter. She put a few of her Christmas presents to use...bundt pan, **Bundt Classics cookbook, cake plate and digital camera.

Chocolate Chip Cake

Moist and rich. This cake is an all time favorite.

1 3/4 cup sugar

2/3 cup butter, softened

2 eggs

1 teaspoon vanilla

1 teaspoon almond extract

3 cups all purpose flour

1 1/3 cups milk

1 cup miniature chocolate chips

1 tablespoon baking powder

3/4 teaspoon salt

Heat oven to 325°.

Grease and flour a 10 or 12 cup Bundt® Pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

In a large mixing bowl, mix sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients; mix well.

Spoon batter into prepared pan.

Bake at 325° for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean.

Cool 10 minutes. Remove from pan; cool completely.

16 servings.

Peanut Butter Glaze

2 cups sifted powdered sugar

2 1/2 tablespoons peanut butter

2 - 4 tablespoons milk

In medium bowl, mix sugar and peanut butter.

Gradually add milk until desired consistency; mix until smooth.

**Bundt Classics by Dorothy Dalquist, Copyright 2003 by Nordic Ware.**

LAWRY'S THE PRIME RIB PRIME RIB ROAST

*

*

*

*

*

*

*

*

Lawry's Prime Rib Roast
as served at Lawry's The Prime Rib restaurant, Beverly Hills and Chicago Source: LAWRY'S Website

1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt.

Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.

Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.

Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.

LAWRY'S THE PRIME RIB WHIPPED CREAM HORSERADISH SAUCE

Lawry's Whipped Cream Horseradish

Source: LAWRY'S

1 Cup whipping cream

1/4 Teaspoon Lawry's Seasoned Salt

2 Tablespoons prepared horseradish, well drained,

or

4 tablespoons finely grated fresh horseradish root

Dash Tabasco sauce.

Whip cream until stiff peaks form. Fold in Lawry's Seasoned Salt, horseradish and Tabasco until well mixed.

Makes 6 servings.

LAWRY'S THE PRIME RIB CREAMED CORN

Creamed Corn from Lawry's The Prime Rib
Source: LAWRY'S

1 Tablespoon butter

1 Tablespoon flour

½ teaspoon salt

1 Cup whipping cream

2 Tablespoons sugar

3 Cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

LAWRY'S THE PRIME RIB CREAMED SPINACH

Creamed Spinach A La Lawry's

as served at Lawry's The Prime Rib restaurant, Beverly Hills and Chicago

From "Cooking Secrets Your Mother Never Told You!" by Lawry's Foods, Inc.

1 Package (10 oz.) frozen chopped spinach

2 Slices bacon, finely chopped

1/2 Cup onion, finely chopped

2 Tablespoons flour

1 Teaspoon Lawry's Seasoned Salt

1/4 Teaspoon Lawry's Seasoned Pepper

1 Clove garlic, minced

1 Cup milk.

Cook the spinach according to the package directions. Drain well. Fry the bacon and the onions together until the onions are tender, about 10 minutes. Remove from heat. Add the flour, Seasoned Salt, Seasoned Pepper, and garlic. Blend thoroughly. Slowly add the milk, return to heat, and stir until thickened. Add the spinach and mix thoroughly. Makes 4 servings.

LAWRY'S THE PRIME RIB SPINNING SALAD

Lawry's The Prime Rib Spinning Salad

Source: Chicago Sun-Times

If you don't have time to make the salad dressing you can always use Lawry's Classic Vintage Salad Dressing

Serving Size : 6

1 Small head Romaine lettuce -- torn into bite-size pieces

1 Small head iceberg lettuce -- torn into bite-size pieces

1/2 Cup baby spinach leaves or watercress -- torn into sprigs

1 Cup shoestring beets -- well drained

1 hard boiled egg -- peeled and sieved

Seasoned salt -- to tasteSeasoned pepper -- to taste

3/4 Cup Lawry's classic vintage dressing (recipe follows)

12 cherry or teardrop tomatoes

Sourdough croutons

Lawry's Vintage Dressing:

1 Tablespoon cider vinegar

3 Tablespoons water

2 Tablespoons applesauce

2 Teaspoons Worcestershire sauce

1-1/2 Teaspoons dry sherry

1-1/2 Teaspoons seasoned salt

1 Teaspoon sugar

1/2 Teaspoon paprika

1/4 Teaspoon garlic powder with parsley

2 Drops hot pepper sauce

1/2 Cup vegetable oil

In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons.

CHOCOLATE SNOWBALL

Deer Valley Resort Area Chocolate Snowball

Source: Deer Valley Resort Area - Deer Valley, Utah

Cake:

12 Ounces semisweet chocolate, chopped in 1/2 inch pieces

1 Cup strong coffee, hot

1 Cup sugar

1/4 Pound (3 sticks) unsalted butter, softened

6 eggs, lightly beaten

Preheat oven to 350ºF. Line a medium (5 or 6 cup, or about 8-inches diameter) stainless steel bowl with aluminum foil so the foil overlaps the bbowl by 3 to 4 inches. Put the chocolate pieces in a saucepan. Pour the hot coffee over it, which will melt some of the chocolate. Place over medium-low heat; add the sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from heat. Slowly whisk the beaten eggs into the chocolate mixture. Pour through a strainer into the foil lied bowl to eliminate any firm bits of egg. Bake 50 to 55 minutes, until the batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin. Resist the urge to bake it al little more; the butter and chocolate firm up when chilled. Let the cake cool. Fold the overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl. It will keep up to a week if refrigerated and well-wrapped in plastic wrap. The cake can also be frozen for up to a month; thaw in the refrigerator before frosting.

Frosting:

1 1/2 C. heavy cream

2 T. confectioners' sugar

1/2 tsp. vanilla extract

Pull the overlapping foil away from the cake; it will have fallen in the center. Press the edges down to make what will be the bottom of the cake even, or cut the edges off with a knife (save for snacking.) Place a flat plate or cardboard circle over the bowl, invert, and gently remove the rest of the foil. Whip the cream with the sugar and vanilla until the cream comes to soft peaks that hold their shape. Put the cream in a pastry bag fitted with a large star tip; pipe stars all over the cake. You can decorate the cake with edible flowers if you wish. If you aren't going to serve it immediately you might consider using a pastry cream, to keep the whipped cream from separating and running later.

PEPPERMINT MELTAWAYS

This is another classic from Land O Lakes.

Peppermint Meltaways

These delicate peppermint morsels look truly special with their pink glaze.

Preparation time: 45 min

Baking time: 12 min
Yield: 4 dozen cookies

Cookie Ingredients:
1/2 cup powdered sugar
1 cup Butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons Butter, softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired
Candy canes or hard peppermint candy, crushed.

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Nutrition Facts (1 cookie): Calories: 80, Fat: 4.5g, Cholesterol: 10mg, Sodium: 45mg, Carbohydrates: 9g, Dietary Fiber: 0g, Protein: 0g
1995 Land O'Lakes, Inc.

CHOCOLATE CARAMEL TRUFFLE TORTE

This is from Land O Lakes. I first found this recipe in one of their many excellent cookbooks, Country Heritage Meals and Menus, many years ago. It is probably the easiest "show stopper" recipe you will ever make and it's sure to be a big hit. This can be made the day before and refrigerated until ready. Just whip the cream and drizzle the caramel sauce just before serving.

CHOCOLATE CARAMEL TRUFFLE TORTE
Caramel sauce is drizzled over this sinfully rich chocolate torte.

Preparation time: 45 min

Baking time: 15 min
Yield: 16 servings

Crust Ingredients:
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Butter, melted

Filling Ingredients:
1 pint (2 cups) Heavy Whipping Cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*

Caramel Sauce Ingredients:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup Butter
2/3 cup Heavy Whipping Cream

Garnish Ingredients:
1 1/3 cups Heavy Whipping Cream

Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan on baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).

Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream.Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.

*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.

Recipe Tip:

Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

Nutrition Facts (1 serving): Calories: 630, Fat: 47g, Cholesterol: 100mg, Sodium: 100mg, Carbohydrates: 56g, Dietary Fiber: 1g,

© 1995 Land O'Lakes, Inc.

OLD FASHIONED TOFFEE

The 1811 House English Toffee recipe

Source: The 1811 House, Manchester Village, Vermont

1 Cup butter (not margarine)

1 Cup granulated sugar

2 Tablespoons water

8-10 ounces good quality milk chocolate

1/2 Cup chopped nuts

Combine butter, sugar and water in a large heavy saucepan. Stir over medium heat until ingredients are combined. Cook until mixture reaches the hard crack stage*, 300° F-310° F, stirring constantly. Quickly pour onto a cookie sheet with edges. Break chocolate bar into squares and place about the top of the hot toffee. As soon as chocolate softens, spread it over the top. Sprinkle with the chopped nuts, pressing them into chocolate a little so they stay on the candy. When cooled, break into bite-size pieces and store in covered container.

*Hard-Crack Stage 300° F–310° F /150° C–155° C Syrup dropped into ice water separates into hard, brittle threads that break when bent.

CHOCOLATE CHEESECAKE TRUFFLES

Chocolate Cheesecake Truffles
These are cheesecake bites dipped in chocolate.


Cheesecake Batter:

1 Pound cream cheese, softened
3/4 Cup sugar
3 Large eggs
2 Teaspoons pure vanilla extract
1/3 Cup whipping cream

Dipping Chocolate:
12 Ounces milk chocolate, melted
10 Ounces semisweet chocolate melted
10 Ounces white chocolate, melted

Preheat oven to 350°F. Line an 8x8 or 9x9-inch pan with parchment paper or aluminum foil and spray with nonstick cooking spray. Place pan on baking sheet.

With an electric mixer or in a foods processor, combine Cheesecake Batter ingredients until smooth. Pour into pan. Bake until set, about 30 minutes. The cheesecake will be firm to the touch. You do not want it to be dried out or curling in at the sides. Cool well in refrigerater.

While cheesecake is cooling, line a baking sheet with parchment paper, set aside. Cut into small squares (24 to 32) or scoop out portions of cheesecake using a mini ice-cream scooper. Place squares or scoops on the parchment paper-lined baking sheet and freeze 2 hours.

Shortly before cheesecake are removed from freezer, melt Dipping Chocolates separately.

To finish: Use a fork to and dip each frozen cheesecake portion in chocolate with a twisting motion to completely coat. Set on parchment paper-lined baking sheet and dip or drizzle with another type of chocolate, if desired. Freeze briefly to set.

To Store: Seal in a zip-top freezer bag and freeze up to 2 months. Serve frozen or thaw slightly and serve chilled.

Yield: 24 to 32 truffles

UNION OYSTER HOUSE GINGERBREAD

Union Oyster House Gingerbread

Union Oyster House, Boston,Massachusetts

2-1/2 Cups sifted all-purpose flour

1-1/2 Teaspoons baking soda

1 Teaspoon ground ginger

1 Teaspoon cinnamon

1/2 Teaspoon ground cloves

1/2 Teaspoon salt

1/2 Cup vegetable oil

1/2 Cup sugar

1 Large egg

1 Cup unsulphured molasses

1 Cup hot water (160ºF)

Accompaniment: whipped cream.

Preheat oven to 350ºF. and grease and flour a 9-inch square baking pan, shaking out excess flour.

Sift together flour, baking soda, spices, and salt into a bowl. Set aside. With an electric mixer beat together oil and sugar until combined. Beat in egg and molasses until combined well. Gradually beat in flour mixture until combined and add water, turn mixer to low, and beat until smooth. Pour batter into pan and bake in middle of oven 30 minutes, or until a tester comes out clean. Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan and invert gingerbread onto rack to cool completely. Serve with whipped cream.

STRAWBERRY TRIFLE

Trifles are show stopper desserts perfect for Christmas dinner.



Strawberry Triffle



2 Sara Lee Pound Cakes

1/4 -1/3 cup Cream Sherry (approx)

Custard Filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1 teaspoon vanilla extract


Strawberry Filling:
4 pints strawberries
4 teaspoons sugar

1 cup Whipping Cream
1 teaspoon sugar
1/2 teaspoon vanilla extract


Garnish:
Slice Strawberries
Mint Leaves
Chopped Almonds

Strawberry Filling:
Wash and slice strawberries. Toss with sugar. Let sit while preparing custard

Custard Filling:
Combine sugar cornstarch and salt in medium saucepan. Gradually add milk. Cook over medium heat, bring to boil. Gradually add half the hot mixture to egg yolks, mixing well. Add egg yolk mixture back to remaining half in saucepan which was removed from heat. Put mixture back on heat and bring to boil over medium heat, stirring constantly. Cook 1 minute. Add vanilla. Cool before using.

Assembly:
Whip cream, adding 1 teaspoon sugar and 1/2 teaspoon vanilla extract.

Slice pound cake lengthwise into 1/2-inch thick slices. Arrange pound cake slices around bowl. You will be lining the bowl with the cake slices. Cut pieces to fit. Sprinkle with Cream Sherry. Pour custard over strawberries and pound cake. Top with layer of strawberries. Repeat with another layer of pound cake, Cream Sherry, custard and strawberries. Top with whipping cream and granish with strawberries and mint leaves, sprinkle with almonds.

FIVE CROWNS ENGLISH TRIFLE

English Trifle and Vanilla Pudding Sauce

as served at Five Crowns

1 recipe Vanilla Pudding Sauce, cooled (recipe follows)

1 Cup whipping cream, whipped

2 Tablespoons red raspberry preserves1 (10 inch) round sponge or white cake

¼ cup dark Puerto Rican rum, optional

¼ cup dry sherry

1 Cup frozen raspberries, thawed

Fresh raspberries for garnish

Vanilla Pudding Sauce
¾ cup sugar

2 tablespoons cornstarch

¼ teaspoon salt

2 cups milk

1 (3 inch) piece vanilla bean or

1 teaspoon vanilla extract

1 large egg, well beaten

2 tablespoons butter or margarine

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Vanilla Pudding Sauce
1 (3 inch) piece vanilla bean or 1 In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.
Makes 12 servings.

CARNATION ® FAMOUS FUDGE

This fudge is perfect every time and I have been making it for over 30 years.

Carnation Famous Fudge

1-1/2 Cups granulated sugar

2/3 Cup NESTLÉ® CARNATION® Evaporated Milk

2 Tablespoons butter or margarine (we recommend LAND O LAKES® Butter)

1/4 Teaspoon salt

2 Cups miniature marshmallows

1-1/2 Cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/2 Cup chopped pecans or walnuts (optional)

1 Teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

PEANUT BRITTLE

Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/2 cup water

1 teaspoon baking soda

1 cup raw peanuts

1 teaspoon vanilla

2 tablespoons butter

Mix sugar, syrup and water in skillet, wiping sides frequently. Heat over medium heat to 234°, or soft ball stage. Candy will turn light yellow and smoke. Remove from heat, add peanuts and cook to 290°, or Hard Crack Stage. Remove from heat and add stir in butter and baking soda. Beat quickly to mix well, then pour on buttered slab to cool. Cookie sheets will work. Spead thin, using forks to lift and pull from ends. Loosen from pan as soon as possible. Break into pieces when cooled.

SWEET AND SPICY NUTS

These Sweet and Spicy Nuts are addicting. I first receiving this recipe as a gift several years ago. They are always a hit with everyone.

1 Cup sugar

2 Teaspoons salt

1 Teaspoon of ground cumin

1 Teaspoon of ground cinnamon

1 Teaspoon coarsely ground black pepper

½ teaspoon ground red pepper (cayenne)

1 Large egg white

6 Cups unsalted nuts such as walnuts, pecans, natural almonds and/or cashews

Preheat oven to 325 degrees.

Grease two 15 ½ "x 10 ½ "jelly-roll pans. In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.

In large bowl, with wire whisk, beat egg white until foamy. Stir nuts into egg white. Add sugar mixture; toss until nuts are thoroughly coated. Divide nut mixture between prepared jelly-roll pans, spreading evenly. Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking. With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool. Store nuts in tightly covered container at room temperature up to 1 month.

Each serving (1/4 cup): About 187 calories, 5g protein, 13g carbohydrate, 14g fat (2g saturated), 2g fiber, 1mg cholesterol, 166mg sodium

ORIGINAL CHEX ® PARTY MIX

Original Chex® Party Mix

An all-time favorite, this classic recipe has many variations. Stop by Betty's for a few.

.

Here's the link to CHEX MIX® BOLD PARTY BLEND

Ingredients:

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup pretzels

1 cup garlic-flavored bite-size or regular size bagel chips, broken into 1-inch pieces

Directions:

1. Heat oven to 250°F. Melt butter in large roasting pan in oven. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Gradually stir in remaining ingredients until evenly coated.

2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels; cool 1 hour. Store in airtight container.

®Reg. T.M. of General Mills, Inc.

Recipe provided by: Betty Crocker

BACARDI RUM CAKE

Bacardi Rum Cake
CAKE

1 Cup chopped walnuts or pecans

1-18 ounce Package yellow cake mix

1- 3 ounce Package instant vanilla pudding mix, 4-serving size

4 eggs
1/2 Cup cold water
1/2 Cup vegetable oil
1/2 Cup dark rum

GLAZE
1 stick butter
1 Cup sugar
1/4 Cup water
1/2 Cup dark rum

Preheat oven to 325F. Grease and flour Bundt pan. Sprinkle nuts over the bottom of the pan. Mix remaining ingredients together; beat well. Pour batter over nuts in pan.
Bake for 1 hour. Cool on wire rack for 15 minutes.
Invert onto serving plate. Prick holes in top of cake with a toothpick. Drizzle glaze evenly over cake.

For glaze:
Melt butter in saucepan. Stir in water and sugar. Bring to boil and boil 5 minutes, stirring constantly. Watch carefully as mixture boils over easily. Stir in rum.

BACARDI RUM BALLS

Bacardi Rum Balls

1-1/2 Cups vanilla wafer crumbs, about 50 cookies

1/4 Cup Bacardi dark rum

1/4 Cup honey

2 Cups ground walnuts, from 2 1/2 cup walnuts

8 ounces confectioner's sugar, for dusting.

Combine all ingredients, except confectioner's sugar, blend thoroughly.
Shape into small balls about 1-inch diameter.
Roll in confectioner's sugar.
Store in tightly covered container in the refrigerator.

You can roll these in chopped nut or coconuts.

Servings: 30

TIPS:

Use a food processor or rolling pin to crush cookies and walnuts.
Store for about a week in a covered container before eating. Allowing balls to "age" improves the flavor.

Crush the wafers in a food processor or with a rolling pin.

If desired, add finely chopped nuts to the powdered sugar before rolling balls, or use only chopped nuts, coconut or chocolate sprinkles.

These balls have a strong rum taste and smell, as well as an alcoholic content. Avoid giving these to children or friends who don't drink alcohol.

CHOCOLATE BOURBON BALLS

Chocolate Bourbon Balls

1 Cup semisweet chocolate chips (about 6 ounces)

1/2 Cup sugar

3 Tablespoons light corn syrup

1/2 Cup bourbon

2-1/2 Cups finely crushed vanilla wafer cookies (about 10 ounces)

1 Cup finely chopped walnuts

For rolling:

1/2 cup chocolate sprinkles(or granulated sugar, or powdered sugar)

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and corn syrup, then bourbon.
Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.
For each bourbon ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Place chocolate sprinkles (or sugar) in a shallow bowl. Roll balls in sprinkles or sugar to coat evenly. Cover and refrigerate at least overnight and up to 5 days.
You can freeze these up to 2 weeks. (If not serving within a few hours of making, and rolling in powdered sugar, reroll balls in powdered sugar 1 or 2 hours before serving to "freshen" the coating.)
Makes about 45.

CRANBERRY BLISS BARS

CRANBERRY BLISS BARS

Cake

¾ cup (1 ½ stick butter, softened)

1 ¼ cups light brown sugar

3 eggs

2 Tablespoons minced crystallized ginger

1 ½ teaspoon vanilla

¼ teaspoon salt

1 ½ cups all-purpose flour

½ teaspoon baking powder

¾ cup diced dried cranberries

4 Ounces while chocolate, cut into chunks

Frosting

4 Ounces cream cheese, softened

3 Cups powdered sugar

4 Teaspoons lemon juice

½ teaspoon vanilla extract
¼ cup diced dried cranberries

Drizzled Glaze

2 Tablespoons butter

1 Tablespoon milk

1/2 teaspoon vanilla

½ cup powdered sugar

Preheat oven to 350 degrees F.
Cake:

Cream butter and brown sugar together with an electric mixer. Add eggs, ginger, and vanilla, mixing well. Combine flour, salt and baking powder together in small bowl. Add flour mixture to electric mixer bowl and blend until smooth. Fold ¾ cup diced cranberries and white chocolate into batter with spatula. Pour batter into a buttered 9x13 inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown top. Cool cake completely.

Frosting:

In medium bowl combine cream cheese, 3 cups powdered, sugar, lemon juice and vanilla until smooth using electric mixer.
When the cake has cooled, spread frosting smoothly over the top of the cake. Sprinkle ¼ cup diced cranberries over the frosting on the cake.

Drizzling Glaze:

Melt 2 tablespoons butter in small bowl. Add 1 tablespoon milk and 1/2 teaspoon vanilla extract. Add 1/2 cup powdered sugar until smooth. If too thick to drizzle, thin with hot water, 1 teaspoon at a time until desired consistency. If too thin, add more powdered sugar. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a number 4, 5 or 6 round tip to pipe frosting across the top of the cake.

How to cut:

Cover and refrigerate cake 1-2 hours. Once frostings have firmed slice the cake lengthwise through center. Make 3 slices across the width of the cake for a total of eight rectangular slices. Slice each rectangle diagonally creating triangular slices.

Make 16 bars.

STARBUCK'S PEPPERMINT MOCHA

Starbuck's Peppermint Mocha

A taste of one of the season’s unique flavours

Source: Starbucks
Makes one 12-oz Mocha

3 Tablespoons Starbucks mocha powder

1-1/2 Tablespoon Starbucks Peppermint Syrup

1 Ounce Starbucks espresso or 1/4 cup of double strength darkly roasted coffee

12 Ounces steamed or heated milk

Freshly whipped cream

Red sugar sprinkles

To indulge in an irresistible Starbucks Peppermint Mocha, combine equal parts Starbucks mocha powder and warm water to create wonderfully rich chocolate syrup. Pour the mocha syrup into a twelve-ounce mug, add a shot of Starbucks espresso or double strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill the remainder of the cup with steamed or heated milk. Garnish with freshly whipped cream and red sugar sprinkles.
This recipe can also make Starbucks Peppermint Hot Chocolate by excluding the Starbucks espresso or double strength darkly roasted coffee.

FAVORITE THINGS KEY LIME BUNDT CAKE

TEXT
THIS MUST BE GOOD, GRANDMAS STORIES HAS POSTED THIS RECIPE AS HER OWN.

If you are looking for a cake similar to the Key Lime Bundt Cake from 'Oprah's Favorite Things' Holiday 2004 Show, here it is. If you can't find key limes use can the commerical limes at your local supermarket. Wal-Mart frequently has mesh bags of key limes or try Melissa's Fresh Key Limes. If you really can't wait to make this cake just substitute lemons, lemon zest and lemon juice for key limes, zest and juice. If you are fortunate enough to have Boyajian Citrus Oils you know what a difference these can make in a recipe, if not use lemon or lime extract.

Key Lime Bundt Cake

Ingredients

Cake:

2 Cups extra fine sugar (C&H Baking Sugar)

Zest of three key limes, (2 if using limes) finely minced

1 Cup unsalted butter, room temperature

4 eggs

2 yolks

2 Teaspoons vanilla extract

2 Tablespoons key lime juice

1/2 Teaspoon lime oil or lemon extract

1-1/3 Cups heavy cream

3-3/4 Cups all purpose flour

4 Teaspoons baking powder

1/2 Teaspoon baking soda

1/4 Teaspoon salt

Key Lime Syrup:

3/4 Cup water

1/2 Cup key lime juice

1-1/2 Cups sugar

1/2 Teaspoon lime oil or lemon extract

Cream Cheese Glaze:

8 ounces cream cheese

1 tablespoon unsalted butter

1 tablespoon key lime juice

1/2 teaspoon vanilla

1 tablespoon each, lemon and lime zest, finely minced

1 1/4 - 1 1/2 cups sifted confectioner's sugar

Instructions

Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray.

Mix together sugar and zest for 2 minute to help release the oils. Add butter to sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blends, scraping bowl. Add in remaining ingredients and blend into a smooth batter.

Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it.

While cake is baking make Key Lime Syrup:

In a small sauce bring all syrup ingredients to a boil and simmer 5 minutes.

When cake is done remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn't reach with the remaining syrup.

Let cake cool completely and glaze with Cream Cheese Glaze.

Cream Cheese Glaze Directions:
Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner's sugar to make a soft, drippy glaze. If glaze is too thick, thin by stirring in 1 teaspon of hot water at a time until the glaze is at the desired consistency. Drizzle over cooled cake. Allow to set.
Yield Serves 12-16

If you haven't worked with glazes much this recipe is made without cream cheese but will coat the top of the cake and drizzle down the sides nicely.

Another glaze
1/4 cup butter
3 tablespoons milk
1/2 teaspoon vanilla
2 cups powdered sugar
1 tablespoon key lime juice
1 tablespoon each, lemon and lime zest, finely minced

.

Melt butter in microwave. Stir in milk, vanilla, key lime juice and zest. Mix well. Add powdered sugar ( may not need all 2 cups). Mix until smooth. Thin with hot water...added 1 teaspoon at a time, mixing well after each addition of hot water, until desired consistency achieved.

This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

CHOCOLATE ERUPTION CHEESECAKE

This beautiful marbeled cheesecake is a show stopper for holiday parties or holiday meals.

Chocolate Eruption Cheesecake

Bottom Crust:
1-1/4 Cups Oreo or chocolate cookie crumbs or fine brownie crumbs

1/4 Cup white chocolate, finely ground

3 Tablespoons unsalted butter, melted

Filling:

2-1/2 Pounds cream cheese, softened

1/2 Cup sugar

1-14-ounce can condensed milk

5 eggs

1/3 Cup light cream

2 Tablespoons flour

1 Tablespoon vanilla extract

Pinch salt

1-1/2 Cups white chocolate, coarsely chopped

1 Cup semi-sweet chocolate chips or coarsely chopped chocolate

2 Cups coarsely chopped Snickers bars or Turtle candy

1 Cup coarsely cut chunks of brownie, homemade or prepared from a mix

1/2 Can dulce de leche caramel sauce*

Garnish:

1/4 Cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings

Confectioners sugar

INSTRUCTIONS:

*Prepared dulce de leche is available in Latin food storesYou can use caramel sauce if unable to get dulce de leche.

Preheat oven to 325 F. Line a baking sheet with parchment paper. Lightly spray a 10 inch springform pan with non-stick cooking spray.
Combine the crust ingredients together in small bowl, mixing well. Press onto the bottom of the pan.

With electric mixer, cream the cream cheese and the sugar until smooth. Add in the condensed milk and blend in the eggs, cream, flour, vanilla, and the pinch of salt until smooth, about 5 minutes on low speed.

Remove one-third of batter and mix it with the white chocolate. Pour into the pan on top of crust. Fold remaining ingredients into cheesecake batter, except the dulce or caramel sauce. Fold gently by hand to avoid break up the brownie chunks too much. Pour half of this batter into the pan on top of the white chocolate cheesecake batter. Drop dollops of half the dulce or caramel sauce all over. Top with remaining batter and then remaining pour the remaining dulce or caramel sauce on top. Stir briefly with a knife.

Set filled springform pan on a baking sheet. Bake 40-45 minutes, until set.
Cool in oven an hour and then in refridgerate overnight. Remove from pan onto serving plate

To finish the cheesecake drizzle melted milk, white and dark chocolate over top, allowing it to drip down on side. Place large chocolate shaving on top of melted chocolate, and dust with confectioners' sugar. If using snickers bars, slice a few into bite sized bit and put onto of cheese cake after drizzling with chocolate, then follow with the chocolate shaving and confectioners' sugar.

TORTUGA RUM CAKE

Tortuga Rum Cake-Almost

Tortuga Rum isn't available to the public for sale. It is only made for use in the production of the cakes in the Caribbean Islands. A substitution of Whaler's Vanille Rum is a close runner-up.

For The Cake:
1/2 Cup finely chopped walnuts
1 stick butter, cut in bits
1-1/2 Cups granulated sugar
2 Cups cake flour
4 Teaspoons baking powder
1 Teaspoon salt
3 Tablespoons vegetable oil
1 -3.5oz pkg INSTANT vanilla pudding mix
1/2 Cup milk
4 eggs
1/2 Cup Tortuga Rum or if you can't find it, Whaler's Vanille Rum, Hawaiian-style rum
1/2 Cup vegetable oil
1 Teaspoon vanilla extract

Rum Soaking Glaze:
1 stick butter, not margarine
1/4 Cup water
1 Cup sugar
1/2 Cup Tortuga Rum or Whaler's Vanille Rum, Hawaiian-style rum

Directions For the Cake:
Preheat oven to 325 degrees. Spray a large (12 cup size) bundt pan with non-stick cooking spray. Sprinkle the chopped nuts into the bottom of pan.
Cream butter and sugar. Add remaining cake ingredients and combine on low with electric mixer for about 1 minute to moisten the dry ingredients, scrapping bowl. Mix on medium speed for 2-3 minutes. Scrape bowl ha;f way through mixing. Batter should be very smooth. Pour into prepared bundt pan and level out top.
Bake until fully golden and tester comes out clean and cake springs back -- about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.

Rum Soaking Glaze:
In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combine well and a little thicker. Remove from heat and add the rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.
Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day.

******
Here is another version of this cake using a cake mix.
The following information was with the original post.


I don't believe there is a way to get the authentic recipe. Check out this information:

Tortuga Rum Cake, Cayman Island. This recipe for rum cake originated from the owners of the Tortuga Rum Company Limited over one hundred years ago, and it has been passed down through the family generation after generation. Made with a special Tortuga gold blend of rum that is not bottled or available to the public.
You can probably approximate it with this recipe, by using a very good, very dark rum.


Ingredients:
Rum Cake
1 cup chopped walnuts
1 box yellow cake mix
1 small package instant vanilla pudding mix
1/4 cup water
3/4 cup dark rum (Tortuga Dark preferably)
1/2 cup oil
4 eggs

Rum Glaze:
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick butter

Directions:
Preheat oven at 325 F. Grease and flour a bundt pan Sprinkle walnuts over the bottom of the pan. Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour over walnuts in pan. Bake for 1 hour Prepare Secret sauce 10 minutes before cake is finished baking. Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally. Remove cake from oven. While in pan, gently stab cake with sharp knife. Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it) Let the cake cool in the pan for 30 minutes before removing from pan.