Carrot Cake

Carrot Cake:
2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups finely grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease 9x13 pan. 

In large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, and pineapple. In separate bowl, combine flour, baking soda, cinnamon, and salt. Gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and set aside to cool. 

Frosting:
1/2 cup butter (softened)
1 (8ounce) package cream cheese (softened)
1 teaspoon vanilla extract
4 cups powdered sugar

In medium mixing bowl, combine butter, cream cheese, vanilla, and powdered sugar. Blend until creamy. Frost cake while still in pan.

This cake is AMAZING! I found it on allrecipes.com after my husband requested carrot cake for his birthday. Since then, I have been counting down the days to my birthday so I could have a great excuse to make this again. It is the best. Please give it a try and enjoy! :)
  
 

Super Soft Snickerdoodles

1 cup (2 sticks) unsalted butter
1/2 cup brown sugar
1 cup white sugar
3 cups flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla

cinnamon topping:
1/4 cup white sugar
1 TBS cinnamon
1/4 tsp nutmeg

Heat oven to 450. Gentlly melt butter in a saucepan or microwave and let cool while mixing dry ingredients. Stir together sugars, flour, spices, baking soda, and salt. Wisk eggs into cooled butter and add vanilla. Sitr wet ingredients into dry ingredients and stir just until it comes together.

Roll into balls and roll in cinnamon mix. Place on unlined ungreased sheet and flatten slightly. Bake 7 minutes, cool on pan 5min.

Dough can be refrigerated 5 days. It can also be frozen in logs.

I got this recipe from my day care provider. It is incredible! Be prepared to eat many!!

Apple Pecan Cobbler

4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoons ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans

Preheat oven to 325. Grease dish.

Arrange apple slices in an even layer in baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.

In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl, whisk together egg, evaporated milk and melted butter. Pour milk mixture into flour mixture and stir until smooth. Pour mixture over apples and sprinkle top with 1/4 cup pecans

Bake for 55 minutes.

This is AMAZING! I doubled the recipe and cooked it in a 9x13 dish for an extra 25 minutes. Enjoy!!!

Strawberry Cobbler

strawberry cobbler on left
(cobbler doubled in picture)

1/2 cup white sugar
1 Tablespoon cornstarch
1/2 cup water
3 cups strawberries, hulled
2 Tablespoons butter, diced
1 cup all purpose flour
1 Tablespoon white sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons butter
1/2 cup heavy whipping cream

Preheat oven to 400 degrees. Grease baking dish.

Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into baking dish, and dot with 2 tablespoons butter.

Sift together the flour, sugar, baking powder, and salt. Blend in 3 Tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.

Bake for 25 minutes.

Boston Cream Pie

Dinette Cake:
1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp vanilla

Heat oven to 350. Grease and flour round cake pan. Measure all ingredients into large bowl. Blend half minute on low and three minutes on high. Pour into pan. Bake 35-40 minutes. Cool. Split cake into two layers using dental floss. Fill with cream and spread with frosting

Cream Filling:
1/3 cup sugar
2 Tablespoons cornstarch
1/8 tsp salt
1 1/2 cup milk
2 egg yolks, slightly beaten
2 tsp vanilla

Blend sugar, cornstarch, and salt in sauce pan. Combine milk and eggs. Stir into mixture. Cook over medium heat, stirring constantly, until boiling. Boil and stir for 1 minute. Add vanilla and cool to room temp.

Frosting:
There are a couple of different ways you can do the frosting. I melted Bakers semi sweet chocolate chunks and put that on the top. You can also mix milk with chocolate cake frosting and spread that over the top.


I know that all of the Cornelius girls have this recipe, but I wanted to post it here because this is a recipe that everyone needs to have! It's amazingly scrumptious! Whenever my mom comes to help out after I have a baby, I always request this. The visit isn't complete if I haven't had at least three Boston Cream Pies. It's really easy to make and so very yummy. Enjoy!

GrandMama's Pecan Pie

2 whole eggs (beaten)
1 cup sugar
1 cup white Karo syrup
1 teaspoon vanilla
2 Tablespoons Wesson Oil
1 1/2 cups broken pecans
pinch of salt
prepared pie crust (I use Pillsbury pie crusts)

Mix all ingredients. Place in unbaked pie shell. Bake at 400 degrees for ten minutes. Turn oven down to 350 degrees and bake for 40 minutes. (When done it will bubble up a bit and barely shake in middle or insert knife and it comes out clean. It does cook a bit after it comes out of oven). Cool before serving.

This is a Cornelius family favorite and I'm posting it here because people are always asking me for it. This pie is easy and delicious! I always get rave reviews whenever I make it. Enjoy!

Skinny Pumpkin Pie

4 cups cooked carrots (approximately 2 cups mashed)

2/3 cup brown sugar

1 TBSP flour

1 cup sweetened condensed milk

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

2 eggs

Combine all ingredients in a blender and puree. Pour into unbaked pie crust. Bake at 425 for 20 minutes. Reduce heat to 350 and bake 40-45 more minutes (or until toothpick comes out clean). Cool and enjoy!

Paul actually found this recipe online because we had a ton of carrots from our garden that needed to be used. I won't lie....I was a little skeptical about a pie made out of carrots, but it is actually very good and tastes just like pumkin pie. So, I let Paul name it and he came up with skinny pumpkin pie. Give it a try....

Chocolate Chip Cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crisco
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Preheat oven to 375
Beat crisco, granulated sugar, brown sugar, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Beat flour, soda, and salt into mix. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7-9 minutes

People always ask me for this recipe, so here it is! It is the Nestle Tollhouse recipe but I replace butter with regular crisco. This makes the cookies fluffy instead of flat.

Yummy Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
1 15-oz can pumpkin
2 teaspoons ground cinnamon
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 3-oz package cream cheese, softened
1 teaspoon vanilla
1 tablespoon milk or cream
6 tablespoons butter, softened
3 cups powdered sugar
dash of salt

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray; set aside.
In large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25-30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt in a medium bowl until smooth. Frost cake and cut into squares.
Makes 18-24 squares.

This recipe comes from a cookbook called "52 weeks of proven reciptes for PICKY kids" by Jill McKenzie. They are delicious, addicting, fattening :) and fun for fall. Sorry no picture...but enjoy!!