• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting
• Crushed pecans, for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
5. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
6. Divide the cake batter evenly among the prepared cake pans.
7. Place the pans in the oven evenly spaced apart.
8. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
9. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

• 1 pound cream cheese, softened
• 4 cups sifted confectioners’ sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

Directions:

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Frosting

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
4. Cool 10 minutes; remove from pans to wire racks.
5. Cool completely.
6. Frost with Chocolate Frosting. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency.

Add small amount additional milk, if needed.

Stir in vanilla. About 2 cups frosting.

Jacob came over yesterday and we cooked three cheesecakes for Christmas.

We used the Cheesecake Factory Recipe (below) and I worked with Jacob to make the first cheesecake, then left him and Samantha to make the other two.

We invited Tommy and Jodi to join us for dinner at Hillbilly’s Steak & BBQ, after which we returned to the house to enjoy said Cheesecake, with some home made blueberry topping!

It was a very satisfying experience – cooking, eating, eating too much – this is what holiday’s are made for, right?

Ingredients:

***if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe***

Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

***The crust recipe below is for those who prefer a crust without nuts***

No-Nuts Crust

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

I can typically make this in the afternoon, just get started on them at lunch and have fresh rolls for dinner!

They are also very easy.

Makes 1-1/2 to 2 dozen rolls.

4 to 4-1/2 cups all-purpose flour 1/4 cup sugar 2 envelopes Rapid Rise Yeast1 1/2 teaspoons salt 3/4 cup very warm milk (120° F to 130° F) 1/2 cup very warm water (120° F to 130° F) 1/3 cup butter or margarine, softened 2 large eggs Poppy Seed or Sesame Seed, optional

Directions

To Make The Dough:

In large mixing bowl, combine 1-1/2 cups flour, sugar, un-dissolved yeast, and salt. Gradually add warm milk, warm water, and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

** If instead using Active Dry Yeast:

Dissolve yeast in 1/2 cup warm water (100° F to 110° F) in a large mixing bowl.  Stir in 1 teaspoon sugar; let stand 10 minutes.  Add remaining sugar, warm milk (100° F to 110° F), butter, 1 large egg, 2 cups flour and salt.  Mix well.  Stir in enough remaining flour to make a soft dough.

To Shape And Bake Rolls (using EITHER type of yeast):

Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Shape as desired. Place rolls, about 2 inches apart, on greased baking sheets (or in other pans as directed). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375^oF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; let cool on wire racks.

PAN ROLLS: Divide dough into 18 equal pieces. Roll each piece into ball. Place 9 balls in each of 2 greased 8-inch round baking pans.

LUCKY CLOVERS: Divide dough into 18 equal pieces. Roll each piece into ball. Place balls in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: With scissors, snip each roll in half, then in quarters, cutting to bottom but not through roll.

CRESCENTS: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each circle into 12 wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends to form crescents.

KNOTS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.

COILS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil.

TWISTS: Divide dough into 24 equal pieces. Roll to 12-inch ropes. Fold each rope in half and twist three to four times. Pinch ends to seal.

You will want to note that this isn’t a recipe for Gingerbread Cookies – we really are making bread. The final result will look like something between a cake and brownie – if you did it right!

Ingredients:

• 2 1/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 cup molasses
• 3/4 cup hot water
• 1/2 cup butter (one stick – preferably unsalted), room temperature
• 1 large egg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 325°.
2. Grease & Flour a 9-inch square baking pan. (You can you a 9-inch round pie pan in a pinch, but the square one is the way to go).
3. Sift the flour into your mixing bowl .
4. Add the sugar.
5. Add the Molasses.
6. Add the hot water (I pour the water into the same measuring cup that held the molasses in order to loosen up the last bits and get it all).
7. Add the butter.
8. Add the Egg.
9. Add the Salt.
10. Add the Baking Soda.
11. Add the Ginger.
12. Add the Cinnamon.
13. Mix slowly to combine all the ingredients. (If using an electric mixer, low or setting 1)
14. Once you are satisfied that it is all combined, use a spatula to clean the sides and bottom of the bowl, making sure no pockets of dry mix get stuck to the sides.
15. Mix it good now, for about three minutes. (If using an electric mixer, medium or 3/maybe 4).
16. Once it is all good and mixed, pour it into the prepped pan.
17. Bake for 50 minutes, then check with a toothpick for doneness.

Notes:

I like mine served hot from the oven with a healthy dose of Cool Whip! You an also freeze your results out an use another day. If you cut it into serving sizes, just grab one serving from the freezer, put it in the microwave for about 20 seconds (your results will vary), and you are good to go!