AUNT MARILYN'S RED VELVET CAKE
I remember going to gatherings at the Ripley's and there would always be Aunt Marilyn's Red Velvet Cake. It always seemed to be the first to go and I'd never get a piece. Now, it's the first thing I put on my plate. I'm glad she shared it with me to put in our Family Reunion Cookbook.
Provided by Carolyn Elliott
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F Grease and line with wax paper 2-9" cake pans ICING BASE (thickener): Cook over medium heat, 3 T all-purpose flour and 1 cup milk, stirring constantly until thickened. Set aside. As it cools, stir frequently.
- 2. CAKE: Mix together: 1/2 c shortening 1 1/2 c sugar 2 eggs 1 t salt 2 1/4 c cake flour 1 c buttermilk 1 t vanilla extract PASTE: 2 oz red food coloring 2 T cocoa powder Make paste of 2 and add to mixture
- 3. When all ingredients are mixed, add: 1 T white vinegar mixed with 1 t baking soda and fold into cake. DO NOT BEAT. Divide into 2 cake pans and bake 30-35 minutes.
- 4. When cakes are cooled, slice through layers and ice between, making a 4-layer cake. Ice sides and top and press chopped walnuts into sides, only. Keep cake cool.
- 5. ICING: Cream together, 1 lb. butter, 1 cup sugar, and 1 t vanilla extract. Beat thickener into sugar/butter mixture and whip until lite and fluffy.
- 6. Aunt Marilyn's Personal Notes: 1 cake recipe = 32 cupcakes A single icing recipe is sufficient For any red cakes I make, I increase the amount of icing by 1 1/2 times. NOTE: I have found that this icing recipe quantities is sufficient for a 4-layer cake. I don't know if what she wrote was the "increase 1 1/2 times" or the "single" icing recipe. ~Carolyn
BLACK SESAME BUCKEYES
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield about 22 buckeyes
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the black sesame paste, butter, vanilla, cinnamon and salt and beat on medium speed until smooth and creamy, 1 to 2 minutes. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on to low speed to incorporate. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Roll 1-inch balls of the dough until very smooth and place them on the parchment paper. Freeze for 20 minutes.
- In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Alternatively, you can melt the chocolate in a mixing bowl set over a small pot of barely simmering water, stirring until just melted. Working one at a time, pick up the frozen balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet, take the toothpick out and then smooth over the hole with a knife. Sprinkle with flaky salt and black and white sesame seeds, if desired. Allow the chocolate to set before serving. Store in an airtight container in the fridge for up to 1 week.
BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
AUNT MARILYNN'S BUCKEYES
Number Of Ingredients 5
Steps:
- Mix above together and make into balls. Put toothpicks in them and refrigerate. Melt chocolate in a double boiler. Dip balls into chocolate, place on wax paper, and cool.
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