Free – food and drink recipes

Author: Linda Wilson

Remember the fun of making mud pies when you were a child? I remember my daughter making them for my grandfather and how he dutifully sat under a shade tree for hours telling her how good they were. But, now that we are all grown-up, it is time to get into the chocolate and make some very tasty adult “Mud” desserts. Our first recipe is from a popular cafeteria chain here in Texas called Luby’s Cafeterias. They serve a popular Mississippi Mud Cake and shared this recipe with us. The second recipe is for Mud Hens; they may not sound very good but you can rest assured they are.

LUBY’S MISSISSIPPI MUD CAKE

Cake:

2 sticks butter or margarine, softened

2 cups granulated sugar

1/3 cup unsweetened cocoa

4 extra-large eggs

1 3/4 cups all-purpose flour

1 cup chopped pecans

1 tsp vanilla

Icing:

1 stick butter or margarine

1 3/4 cups sifted powdered sugar

2 cups miniature marshmallows

2 tbsp + 2 1/2 tsp unsweetened cocoa powder

1/4 cup milk

1/2 cup pecan pieces

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan.

For cake: In a large bowl, beat together the butter, sugar, and cocoa until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, pecans, and vanilla to the mixture. Mix just until blended and pour the batter into the prepared pan. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Set pan on a wire rack to cool.

For icing: Combine butter, powdered sugar, marshmallows, cocoa powder, and milk in a medium saucepan. Cook over medium heat just until the marshmallows are melted, stirring almost constantly. Drizzle over cake, sprinkle with pecans and cool completely. Garnish each piece with a dollop of whipped cream and a maraschino cherry, if desired.

MUD HENS

1/2 cup butter

1 cup sugar

3 egg yolks

1 egg white, reserving 2 egg whites

1 1/2 cups flour

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

1 cup chopped nuts

1 cup brown sugar

Preheat oven to 350 degrees.

Mix butter, sugar, egg yolks, 1 egg white, flour, baking powder, vanilla, and salt together. Spread very thinly in a greased 9 x 13-inch baking pan. Sprinkle with nuts. Beat the two remaining egg whites until stiff and beat in the brown sugar. Spread over the nuts. Bake for 30 minutes. Cut into 24 squares while still hot.

Article Source: ArticlesBase.com – Very Tasty “Mud” Recipes – Luby’S Mississippi Mud Cake And Mud Hens

Author: Linda Wilson

Growning up in Indiana, I came to greatly admire the Amish people. Even today you will find many Amish in the state who still operate by the old order rules. It is not unusual to see horse-drawn buggies carrying their Amish families to church, shopping, etc. The Amish women are great cooks and will usually share their recipes. While they do not cook on electric ranges, as many of us do, they can sure put on a “big spread” of delicious foods. Here are some of their recipes I have for cake and cookies.

ELIZABETH COBLENTZ’ AMISH CAKE

Note: Elizabeth Coblentz was a wonderful Amish lady who had a wide repertoire of recipes she would gladly share. Unfortunately, she passed away a few years ago. This was one of her cake recipes.

1/2 cup shortening

2 tsp cinnamon

1 3/4 cups brown sugar

1 tsp crushed cloves

3 eggs, separated

1 tsp allspice

1 cup sour cream

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

Mix sugar and shortening until creamy. Add the egg yolks to the creamy mixture. Mix in the flour, baking soda, cinnamon, cloves, allspice, and salt. Add the sour cream and beat well. Add the vanilla and fold in the stiffly beaten egg whites. Bake in a greased 8-inch layer pan for 30 minutes at 350 degrees.

AMISH BUTTERMILK COOKIES

1 cup shortening

2 cups white sugar

4 eggs

4 cups all-purpose flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup buttermilk

4 tsp vanilla extract

Preheat oven to 425 degrees. Grease cookie sheets and set aside.

In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the creamy mixture, alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.

Article Source: ArticlesBase.com – Sweet Treats From The Amish