flavors of fall... pumpkin spice cupcakes~

i made this recipe up yesterday for my hunny's birthday dinner & they couldn't have turned out better! not to mention they are easy peasy:) these are perfect for all fall long! ditch the pie & make these instead;)-

{pumpkin spice cupcakes with cinnamon cream cheese frosting}

1 cup sugar

1/3 cup brown sugar

1/2 cup oil

2 eggs

1 tsp. vanilla

3/4 cup buttermilk

1- 15 oz. can pumpkin puree

2 1/4 cup flour

1 TBSP cinnamon

2 tsp. all spice

1 TBSP baking powder

1/2 tsp. baking soda

1/2 tsp. salt

in a large bowl, beat together sugars & oil. add eggs & vanilla. beat until incorporated. mix in pumpkin & buttermilk & beat well.

in a small bowl whisk together all dry ingredients until combined. add to pumpkin mix & beat until combined & creamy.

grease or line 24 muffin cups & fill 2/3 full. bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. let cool, top with cinnamon cream cheese frosting & sprinkle with cinnamon sugar.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1 bag powdered sugar

1/2 tsp. salt

2 tsp. vanilla

2-3 tsp. cinnamon

2-4 TBSP water

beat together cream cheese & butter. add half the powdered sugar, salt, cinnamon & vanilla. beat until incorporated. add other half of sugar & water. beat on medium high until light & fluffy. pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar:)

lellie's crazy yummy carrot cake...

this is a recipe from my sister, which is surprising since she has been know to make some sketchy things, but this recipe is nothing short of perfection! it is amazingly moist & really versatile. the cake itself has no butter or oil in it, but leave it to us to make sure we pack the calories in with the caramel sauce & frosting:) you could skip the caramel & make a lower fat frosting & really cut the calories... if that is your thing;)

{lellie's carrot cake}

3 cups grated carrots, steamed

1 cup crushed pineapple, drained

1 1/3 cup apple sauce

2 3/4 cup sugar

6 eggs or 3 whole eggs & 3 egg whites

1 tsp. vanilla

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 cup flour

1 cup chopped nuts, plus more for top if desired

grate carrots & steam in a zip & steam bag. place in mixing bowl. add all wet ingredients & sugar. beat until well combined. sift in all dry ingredients & mix until again. stir in chopped nuts.(batter will be very wet! don't worry, it'll be fine) pour batter into a greased & floured

11 x 16 glass baking dish or 2 9" rounds. bake at 350 for 40-55 minutes or until toothpick comes out clean. poke holes in cake & pour hot caramel sauce over. let cool & top with cinnamon cream cheese frosting.

{salty caramel sauce}

1/4 cup butter

1/4 cup brown sugar

3 TBSP heavy cream

1 tsp. vanilla

1/8-1/4 tsp. salt... to taste

combine all ingredients in a small sauce pan. bring just to a boil. remove from heat & pour over hot cake.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1/4 cup heavy cream

3-4 cup powdered sugar

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

beat all together until light & fluffy. spread over cooled cake.

brit's poppy seed cake with berries & cream

i found this recipe on another great food blog & changed it up to suit me better. i just can't leave things well enough alone!:) it is such a great mix on sweet, tart (with the berries), creamy & not too sweet. i just love the flavors & the beauty of it too! so great for mother's day!!!!

{brit's poppy seed cake with berries & cream}

2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Baking Powder
2 Sticks Butter, softened
2 Cups Sugar
4 Large Eggs
1 Cup Buttermilk
1 tsp. vanilla

1 tsp. almond extract
1/4 Cup Poppy Seeds

~Cream & Berries~

1 cup chilled whipping cream

1 cup creme fraiche

1- 8oz. package cream cheese, softened

1/2-3/4 cup powdered sugar--to taste

1 pint fresh blueberries

1 pint fresh blackberries

1 pint fresh raspberries

1 pint fresh strawberries

1/2 cup sugar

1/2 cup water

in a large bowl, cream together, butter & sugar. add eggs one at a time, mixing after each. set aside. in another bowl, whisk together, flour, salt, baking powder & soda. stir both vanilla & almond extract into buttermilk. add 1/2 of the flour mixture to your butter & sugar & mix until combine. add 1/2 of the buttermilk & repeat the steps again. add poppy seeds & gently mix until combined. butter & flour 2- 9 in. round cake pans. evenly split batter between the 2. bake at 350 degrees for about 25 minutes, or until toothpick comes out dry. let cool in pan for 10 minutes, turn out & cool completely. after cakes are cooled, with a serrated knife, cut each cake in half horizontally.

In a small sauce pan, over medium-high heat, combine blueberries, sugar & water until berries start to burst & create a sauce. Set aside. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add sugar, whipping cream & creme fraiche & beat until whipping cream has reached full volume. Toss remaining berries in blueberry sauce.

Assemble cake by spreading cream mixure & spooning berries between each layer & on top. Serve immediately & enjoy!

mykelle's coconut Easter cupcakes...

mykelle brought these to yummy little delights to recipe club this month. i had toasted coconut & cadbury eggs, so i just used those instead. but i thought they still turned out cute. make these for your little chicks this weekend:)

{mykelle's little nest cakes}

8 oz cream cheese, softened

1/4 cup oil

2 eggs

1 cup water

1 boxed white cake mix

1 tsp vanilla

1 can cream of coconut

prepared whipped cream

2 cups toasted coconut

1 bag candy eggs

in a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.

bake at 350 degrees for 18-22 minutes.

pour cream of coconut into a small bowl. stir until all combined.

while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.

let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.

janet's chocolate zucchini cake...

so, i told you that i was taking valarie's blueberry pound cake to my meeting on sunday, well... it wasn't done baking yet:( bummer! but, one of the members of my presidencies made this delicious cake. it is so moist & light! not to mention that you are technically eating your veggies... right!?!

{janet's chocolate zucchini cake}

1 stick butter, softened

1/2 cup oil

1 3/4 cup sugar

2 eggs

2 cups grated zucchini

1/2 cup buttermilk

1 tsp. vanilla

2 1/2 cups flour

1/4 cup cocoa powder

1/2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

{chocolate sugar topping}

1 cup chocolate chips

1 cup brown sugar

1 cup chopped nuts

in a large bowl, cream together butter & sugar. add oil, eggs & vanilla. gently beat in grated zucchini & buttermilk. add all dry ingredients & mix until just combined.

pour batter into a greased 9x13 pan.

in a medium bowl, stir together chocolate chips, brown sugar & nuts. spoon over batter. bake at 350 degrees for 40-45 minutes.

valarie's blueberry sour cream pound cake...

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

brit's pumpkin spice bundt cake...

recipe club was super yummy this month! everything that was brought i would make again!!!! this is the dessert that i made. i have made it before & it doesn't hurt that it is really pretty easy:) i think i over cooked it just a tad this time, but it was still really yummy.

{pumpkin spice bundt cake}

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 4 eggs
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 cup canned pumpkin
• 2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. with a hand mixer or stand mixer, beat on low for 30 seconds. increase speed to high & beat for 4 minutes. pour into a greased & floured (or use this recipe for non stick greatness) & bake at 350 degrees for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.

krisin's apple spice cake with caramel sauce...

kristin brought this to recipe club a few years ago & it was so yummy!  i made it just last week & had to share it with you!  the caramel sauce is to die for!  & the cake is so moist & flavorful.  with apples in season this is a fall must make!

{Krisin’s Apple Pudding Cake}

1 cup sugar 

1/4 cup butter

1 egg

2 un-peeled shredded apples

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 salt

1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees.  In a medium bowl cream together butter & sugar.  Add egg & beat well.  Add shredded apples & mix well.  Stir in dry ingredients & mix until just combined.  Stir in nuts.  Pour into a greased 9x9 pan & bake for 40-50 minutes.  Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:

1 stick butter

1 1/2 cup sugar 

3/4 cup evaporated milk

1 1/2 tsp vanilla

1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk 

for 10-15 minutes (do not boil).  Stir frequently.  Add vanilla & nutmeg.

don't forget...

to make this, this weekend!  this is one of my favorite cakes & i don't ever miss an opportunity to make it!  hope you all have a very happy holiday & partake of some really good EATS!

{Flag Cake}

2 1/4 sticks butter, at room temperature

3 cups sugar

8 large eggs, at room temperature

1 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Frosting:

4 sticks butter, at room temperature

3-8 oz. packages cream cheese, at room temperature

1 pound confectioners’ sugar

2 teaspoons pure vanilla extract

2 half-pints blueberries

4 half-pints raspberries

Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2

sheet cake pan with Pam for baker”s or Baker’s Joy.  Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth.  Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,

add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth.  Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a

toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Before covering cake with plastic wrap,  place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)

natalie's Whopper cupcakes...

i got this recipe from my friend Natalie & every time i make them everyone loves them!  they literally taste like you are eating Whopper malted milk chocolate balls.  super yummy & cute too!  you could do the frosting any color you would like, we just did aqua to go with our theme.  super cute for a little girl in pink & brown!

{natalie's super yummy Whopper cupcakes}

2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 tsp. vanilla 

 

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired

Malt Frosting

1 cup butter, softened
3/4 cup heavy whipping cream
1/2 cup malted milk powder
6-7 cup powdered sugar

Blue food coloring

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.  You may need to add more or less powdered sugar depending on desired consistency.  Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color.  Frost cupcakes, top with a Whopper-malted milk ball & enjoy!

annie's lazy daisy oatmeal cake with cream sauce...

this is one of the things i made for recipe club this month.  it is super sweet & super delicious!  i got this recipe from an old friend of mine name anne.  i love the cream sauce so much i think that i could drink it:)  but i know i would have a really bad sugar high!  hope you enjoy it!

{annie's lazy daisy oatmeal cake}

1 cup old fashioned oats

1/2 cup boiling water

1/2 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/2 cups flour

1/2 tsp. salt

In a small bowl pour boiling water over oats.  Cover & set sit 20 minutes.  In a large bowl, cream sugars & butter until light & fluffy.  Add eggs & vanilla.  Mix in cooked oats until combined.  Sift together all of the dry ingredients & add to butter mix.  Beat until all incorporated.  batter will be thick like a brownie batter.  Spoon into a grease 8x8 pan.  Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs.  Let cool & drizzle with glaze.

{sweet custard glaze}

1 stick butter

1 cup evaporated milk

1 cup sugar

2 egg yolks

1 tsp. vanilla

Place all ingredients in a medium sauce pan.  Melt together, stirring constantly, over medium heat.  Bring to a boil, continue stirring, cook until thickened.  Serve over cake either warm or cooled.  Top with whipped cream, nuts &/or coconut.

french banana bundt...

this cake for recipe club last night.  it is so yummy & super easy!  it has no spices in it but tons of flavor.  

{french banana bundt}

2/3 cup water

1 TBSP white vinegar

1 tsp. baking soda

1 boxed white cake mix

2 eggs

1 1/4 cup very ripe mashed banana

Mix water, vinegar & soda.  Add cake mix & eggs.  Stir until combined.  Add mashed bananas.  Beat with an electric mixer on medium speed for 3 minutes.  Pour into a greased & floured bundt pan & bake at 350 degrees for 40-50 minutes or until a toothpick comes out with just a few crumbs.  Cool completely & serve at room temperature with fresh whipped cream & fresh sliced bananas.

pretty pistachio bundt...

i love this bundt cake, especially for this time of year!  it is the most beautiful color & is so moist & delicious!  not to mention super easy!!!!  it would be a great neighbor gift on a pretty plate, wrapped in a little cellophane & tied with a nice ribbon.  if you wanted to add a little something extra, you could add some pine cones, ornaments or some glittered pine bowes.  get creative with it!

{pistachio bundt cake}

1 yellow cake mix

3 boxes pistachio pudding

1 cup water

4 eggs

1 cup oil

In a large bowl, mix together all ingredients until smooth.  Pour into a greased bundt cake pan.  Bake at 350 degrees for 45 minutes or until toothpick comes out clean.  Cool completely & top with glaze.

{Glaze Recipe}

1 cup powdered sugar

1 TBSP butter, melted

3 TBSP milk

Whisk ingredients together until smooth.  Drizzle over cooled cake.

count down to Thanksgiving #6- robyn's classic pumpkin roll...

this is such a yummy & fun dessert to make.  it is a little confusing if you haven't done it before, so i am going to include some extra pictures with the instructions.  if you have any questions or if the instructions aren't clear just leave me a comment & i will try to help out!
 

{Robyn's Classic Pumpkin Rolls}

3 eggs, well beaten

1 cup sugar

2/3 cup pumpkin

1 TBSP lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1 tsp. ground ginger

1/2 tsp. salt

In a large bowl mix together eggs, sugar, pumpkin & lemon juice.  Beat well.  Sift together all remaining dry ingredients & add to pumpkin mixture.  Mix well.  Pour into a well greased & floured 11 x 17 baking sheet.  Bake at 370 degrees for 12 minutes.

Remove from oven & liberally sprinkle with powder sugar.  Flip out onto a clean towel & roll up like a jelly roll.  Cool completely rolled up.  Unroll & spread with cream cheese frosting* then roll back up.  This time without the towel.  Wrap in parchment or saran wrap & chill in the refrigerator for 2-4 hours.  Slice & serve.

** {cream cheese frosting}

8 oz. cream cheese, softened

1/4 cup butter, softened

1 cup powder sugar

1 tsp. vanilla

pinch of salt

Beat together until light & fluffy.

Picture instructions...

{turn out cake onto a towel-- if you want you can dust it with powder sugar too}

{roll up in the towel... & NO, those are NOT my hands!}

{unroll & spread with frosting}

{re-roll with out the towel}

{slice & serve}

my strawberry birthday cake...

i love this cake!  it's pink, fruity & super yummy!  i think i got this recipe from Ellery, but i honestly can't remember.  it's a great way to make a strawberry cake not totally from scratch.

{strawberry layer cake}

1 butter cake mix 

2 TBSP flour

1/2 cup water

3/4 cup vegetable oil

4 eggs

2/3 cup frozen sweetened sliced strawberry

1 small box strawberry jello

In a large bowl combine cake mix, flour, water, oil & eggs.  Beat with an electric mixer for 2 minutes.  Add frozen strawberries & strawberry jello.  Beat well.  

Pour into 2 greased & floured 8 or 9 inch round cake pans.  Bake at 350 degrees for 35-40 minutes.  Cool 10 minutes in the pan & the turn out & cool completely on a wire rack.  Frost between layer, sides & top of cakes with strawberry glaze.

Strawberry Glaze

1 stick butter, softened

1 pound powder sugar

2/3 cup sliced frozen strawberries with juice

1/2 tsp salt

In a medium bowl cream together butter, sugar & salt.  Whip until light & fluffy.  Beat in strawberries & juice.   

...make me for the 4th...

Unfortunately Recipe Club was cancelled this month.  Summer is so hard to try to stick to a schedule.  Here is what I was going to make.  I know it might look a little intimidating, but it's really just making straight lines with fruit!  You can do it!!!!!  I would also recommend just ignoring the obscene amount of butter in this recipe.  Everything is better with a little {or a lot} of butter, right???   {Click on the recipe card to enlarge}

...Almond Joy Cake...

This is what Heather brought to Recipe Club this month.  It is rich, but really yummy.  I would suggest a little whipped cream (fresh if you've got it!) or ice cream with it...

1 box chocolate cake mix

1 C. evaporated milk

1 C. sugar

24 large marshmallows

1- 14 oz bag sweetened shredded coconut

1/2 C. evaporated milk

1/4 C. butter

1- 12 oz bag milk chocolate chips

1 C. toasted almonds

Bake cake mix according to box directions & poke wholes with the end of a wooden spoon.  In a large saucepan, combine 1 Cup evaporated milk & sugar.  Bring to a boil and stir in marshmallows until melted.  Add coconut & pour mixture over cake while both are hot.

Melt together remaining milk, butter & chocolate chips.  Stir until melted.  Add almonds.  Spread on top of cake.  

Strawberry Cream Cake...YUMMY!!!

{Super fresh & perfect for spring}

It's Snowing Coconut...Cupcakes

{Coconut Cupcakes} Barefoot Contessa

Cupcake Batter:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut


For the frosting:

1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.


Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

I hope there are LeFtOvErS!!!

Candy or Ham...Why not both!

I know that this title might sound questionable! And just to put your mind to ease, there is no candy in this Ham Recipe. But there is definitely enough sugar for it to be considered cAnDy! Even if you don't love ham...you have to try it like this!

{Country Style Candied Ham}

1 Bone-in Ham {uncut}
1 cup honey

1 cup brown sugar

1 cup orange juice

In a small mixing bowl mix together honey, sugar & juice. Set aside. Place 1 TBSP flour in oven bag & set in large casserole dish {Pyrex}. Place ham into bag & pour honey mixture over meat. Cook in a 325 degree oven for 4-6 hours.

Slice ham & let sit in juices until ready to serve.

BeRrY, bErRy delicious!

These are 2 of my FavOriTe Berry DeSsErTs! One a Cake & One a Custard. I figure that way you have 2 of the 3 bases covered... the 3rd of course being ChOcoLaTe!

Raspberry Buckle {Everyday Food}

InGreDieNtS

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)

DiRecTiOnS


Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 60 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

SeRvEs 6

Anne's Swedish Creme {Favorites Cookbook}

InGrEdiEnTs

1 pint heavy heavy whipping cream
1 TBSP Knox gelatin
1 cup sugar
1 pint sour cream

Combine whipping cream, gelatin & sugar in top of a double boiler(fancy way to say-a bowl on the top of a pot of boiling water). Cook over medium heat, stirring occasionally. Heat until all is dissolved. Remove from heat & let cool. Add sour cream & pour into buttered molds. Chill in refrigerator until firm.

Raspberry Sauce

1 (10-ounce) box Birds Eye frozen raspberries
1 TBSP cornstarch
1 tsp lemon juice
2 teaspoons sugar

Thaw & separate berries from juice, save berries. Put juice in saucepan with sugar, cornstarch & lemon juice; heat until thickened. Add berries back to sauce; cool. Unmold Creams & drizzle with berry sauce.

MaKeS~ 10 :1/4 cup molds