pumpkin dump cake
Posted: November 29, 2020 Filed under: desserts | Tags: butter, cinnamon, eggs, evaporated milk, pecans, pumpkin, salt, sugar, whipped cream, yellow cake mix Leave a commentThe folks at Epicurious describe the dump cake as “the worst name in the history of desserts.” I, on the other hand, snickered when the name first graced my being. In fact it was more of a snortle of sorts.
The year was 2005 and my Cousin Julie had emailed me the dump cake recipe below that she was impressed with. Being one of the early bathroom humor pioneers (poo-oneers?) I simply replied: “you know I’ll try this because it has the word DUMP in it!” Well that email got filed away with good intentions and sadly forgotten. This year when I was missing my Cousin I went digital dumpster diving into my old email account and a few clicks later the recipe floated to the surface (pun intended).
Flashback: Dump Cake
Before we dive into this recipe I was curious the glorious origins of the dump cake. While some online posts said the first dump cake would send us to 1980, others threw me off track saying the dump cake actually went by other names, including “wacky cake.” For my purposes my culinary etymological research is purely of “dump cake.”
As can be seen by the Google Books Ngram Viewer let’s have a peek at the usage of dump cake over time. There it was – nestled on page 50 of 1917’s The Los Angeles Times Economy Cook Book No. 5: Practical and Economical Recipes by Skilled Cooks – this nugget for Dump Cake. Albeit the recipe instructions read more like a conventional cake (think more effort), the origins of the name take us back to when my Grandmother “Nanny” was 17. You can click this link and see for yourself! I can’t wait to let this useless trivia factoid rip at my next party!
What’s even more interesting is I discovered I lived at the trifecta of perfection – when word usage of dump cake and two sidekicks near and dear to my heart – “pac man” and “bean roll” – were in pure alignment. The year was 1979 and little did I know I was living the glory days. Who knows if this moment in time will rise again?
Foodie Tips
❤ I have to admit I was leery that this cake would come together. But just as the name implies the magic of the dump cake took over once it was in the hot oven and things began to mingle.
❤ Striving to curtail holiday overeating (which later proved to be a farce) we split the recipe into three greased 9″ round foil pans. I was nervous if they would turn out OK and they did! We gave two cakes to unsuspecting neighbors who said they enjoyed it greatly.
i. Time
Total prep: About 60 minutes.
ii. Ingredients
29 ounce can | Libby’s 100% pure canned pumpkin
12 ounce can | evaporated milk
3 | cage free eggs
1 cup | sugar
1 teaspoon | salt
3 teaspoons | cinnamon
1 box | Duncan Hines classic yellow cake mix
1 cup | Texas pecans, chopped
¾ cup | unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
to serve | whipped cream or ice cream (optional)
iii. What To Do
1. Preheat oven to 350°F degrees.
2. Mix the first six ingredients until well blended and pour the batter into a 9″ X 13″ greased pan.
3. Sprinkle cake mix on top and then sprinkle that with pecans.
4. Pour melted butter or margarine over top. Bake for 50 minutes.
Serve warm with whipped cream or ice cream. My Cousin Julie topped her cake with dulce de leche and said it was really good!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Let’s have a peek at some vintage Libby’s pumpkin ads:
prune cake
Posted: August 25, 2019 Filed under: desserts | Tags: allspice, butter, buttermilk, cinnamon, cloves, eggs, flour, nutmeg, pecans, prunes, salad oil, salt, soda, sour cream, sugar, vanilla Leave a commentThanks To Prunes, The Wait Is Over
If you’ve made it this far into the recipe then you’re obviously open to prunes. I mean hey, they have a bad rap for being associated with senior folks… and for giving the gift of, ahem, “regularity.”
Regardless of prunes’ affiliation with the trots at least 4 generations of my family have loved knocks at bathroom humor even before it was vogue. So I’m not sure why it took me 8 years after recovering Mom’s cookbook to dive into this recipe just because of the word “prune;” I should have been drawn to it!
So in 2000 even though the FDA changed the name of prunes to “dried plums” which boosted sales I say bring on the prunes! They taste great no matter what they’re called and who doesn’t like a little regularity? Plus, it seems that California may have returned to their prune-y roots, making me want to just call this “prune-plumb cake” just to ensure I have all “loose ends” covered (pun intended).
A Prune By Any Other Name…
I smiled when I saw this came from the Fredericksburg cookbook of our family friend “Lela.” Fredericksburg, Texas holds a special place in the hearts of Texans and it’s where Texas-German charm and heritage runs as thick as our state’s love for silky queso. I had a gut instinct this cake had historical origins to our European roots and I was right! Whether it goes by spice cake, election cake or muster cake, this is a delightfully decadent and dense cake that tastes like a warm slice of sweet Christmas drizzled with butter.
What’s different about this cake is the twist of incorporating Texas pecans and vanilla, and commingling them with the fruity smash-up taste of prunes in both the cake and the icing! I think you’ll agree this cake will disappear in a jiffy!
I saw in a recent McCormick video (below): “It’s the recipes we pass on to the next generation that are the reason there’s really no flavor like home.” And I hope this recipe becomes a, ahem, “regular favorite” that hails from Fredericksburg, to Lela, to my Mom, to me, and now to you!
Foodie Tips
❤ You can enjoy prune cake tabletop warm or cold from the fridge… but my favorite is when it’s just a bit warmed from the toaster oven or the microwave.
❤ 9″ x 13″ loaf pan? This threw me because I thought loaf pans were almost as tall as they were wide. A 9″ x 13″ pan is what I call a sheet cake pan. I’m wondering if I could make a couple of 5″ x 9″ loaf pan cakes out of this!
❤ Prunes’ super power? Fiber, sorbitol, and polyphenols. They act as antioxidants and help keep a clean house.
i. Time
Total prep: 1-2 hours (includes cooling the cake)
ii. Ingredients
for the cake:
3 | cage free eggs, well beaten
1 ½ cups | sugar
1 cup | salad oil
1 teaspoon | soda
1 cup | buttermilk
1 teaspoon | cinnamon
1 teaspoon | ground cloves
1 teaspoon | allspice
1 teaspoon | nutmeg
1 cup | mashed prunes, cooked
1 cup | pecans, chopped
2 cups | flour
1 teaspoon | baking power
for the icing:
2 tablespoons | butter (my Grandmother insisted on “Falfurrias” brand butter)
1 cup | sugar
2 | cage free eggs
½ cup | sour cream
1 cup | chopped prunes
1 cup | more chopped pecans
1 teaspoon | vanilla
a pinch | salt
iii. What to do
1. In a medium bowl beat the eggs and add the sugar. Beat everything together.
2. In a measuring cup add the soda into the buttermilk, making sure to leave plenty of room as the soda will cause carbon dioxide bubbles to form, so use a larger measuring cup to prevent a “blowout,” (shown).
3. Add the salad oil, the buttermilk mixture and the the rest of the cake ingredients and mix well.
4. Bake everything in your choice of a greased 9″ x 13″ cake pan or three greased 8-inch cake pans at 350°F for about 25 minutes. When done remove the cake from the oven and let it cool on a cooling rack, if you have one.
5. After the cake has cooled a bit you can jumpstart your icing! Cream the butter and sugar and add the eggs. Mix with the remaining icing ingredients, transfer into a medium pan and cook over medium-low or medium heat until thick. Spread on cooled cake.
Serves: About 20 (sheet cake style)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who is Lela?
When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.
The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.
Mom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.
True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was hot). In the 1990s I painted the desk black and it’s the desk where I author this blog to this day, proving that Lela is still with us, heart and soul!
You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes.
Cheers to two great friends – Mom and Lela!
pumpkin bread
Posted: November 11, 2018 Filed under: desserts, other stuff, sides | Tags: baking soda, cinnamon, eggs, flour, nutmeg, nuts, oil, pecans, pumpkin, raisins, salt, sugar, water Leave a commentIt’s the most wonderful time of the year – when wearing flannel and smelling like patchouli is top of mind. Also top of mind? PUMPKINS! 🎃 There’s no better way to ring in fall’s greatness other than watching the fall favorite It’s The Great Pumpkin, Charlie Brown.
The Peanuts gang were probably my best friends growing up. In a time before you could record TV I never missed a show. I remember sketching Snoopy on top of his doghouse… and funny, I never thought it was odd that Snoopy slept *on top* of his doghouse rather than in it. Childhood innocence.
While your pumpkin bread is baking, come back and watch the movie below – share it with your family and friends and celebrate the way we were… and the way we are with the best of fall!
Foodie Tips
❤ I halved this recipe and made 2 medium-sized loaves. If you’re gift-giving or a lover of loaves, go all the way!
❤ One small can pumpkin? I presumed it was a 15 ounce can.
❤ The recipe didn’t note it but I greased my loaf pans before adding the batter.
❤ This bread is most great served sliced and toasted with a schmear of Phildelphia Whipped Cream Cheese.
i. Time
Total prep: About 75 minutes (minus resting)
ii. Ingredients
3-⅓ cups | flour
3 cups | sugar
1 teaspoon | cinnamon
2 teaspoons | nutmeg
2 teaspoons | baking soda
1 teaspoon | salt
4 | cage free eggs, beaten
1 cup | oil
⅔ cup | water
15 ounces | canned pumpkin
¾ cup (2 small boxes) | raisins
¾ cup | chopped nuts (a.k.a. “pecans,” here in Texas)
to top | more pecans (optional)
iii. What to do
1. Measure the dry ingredients into a large bowl.
2. Add the eggs, oil, water, and pumpkin. Mix everything well.
3. Fold in the raisins and the pecans.
4. Pour the batter into two large or four small loaf pans and bake at 325°F until the bread tests done.
ENJOY
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
One of my most cherished childhood items is this Peanuts cookbook. Originally printed in 1970 it still remains in my kitchen today, almost 50 years later!
This cookbook was not mine, originally… but at the magical age of 10 I was such a fanatic about The Peanuts Gang I was able to smooth talk this cookbook out of my neighborhood friend’s kitchen and into mine!

A Scan Of Mom’s Pumpkin Bread Recipe
Sous Chef Note: While acquainting myself with this recipe I noticed a credit to “Barbara Harris” and took to the internet to see if I could find out who she was. Turns out Barbara was a San Antonio restauranteur who ran some popular food establishments in San Antonio and Dallas.
I found reference to Barbara’s Pecan Pie Muffins in Karen Haram’s 50 Favorite “Good Taste” Recipes – these muffins are surely a culinary cousin to the Pumpkin Bread recipe above. Karen was a food author for the San Antonio Express-News for more than 30 years so you know these recipes have gotta be tasty… I have Karen’s Good Taste cookbook printed out for my culinary archives and you can score a digital copy of her fifty favorites here > Karen Haram’s 50 Favorite Recipes.
fudge
Posted: October 29, 2016 Filed under: desserts, foodie fails | Tags: butter, chocolate, corn syrup, foodie fail, milk, nuts, pecans, sugar, vanilla Leave a comment
Oh, Fudge: How Sweet It Is
This recipe is long overdue making its debut on Betty’s Cook Nook.
I was supposed to make this fudge during my big getaway to Italy in 2012-2013 but I wasn’t able to score all the ingredients while in Tuscany so the recipe sat here online without pictures or a story behind it … until now.
Out of all of my Mom’s recipes that I’ve been intimidated to make, I think it was this one takes 1st place because of the special note Mom included on the recipe: “Call Inez for help when making 1st time.” If Mom needed counsel the first time making this fudge, I was surely destined for a foodie fail – especially after my run-in with the red candy apple on a stick disaster from 2011.
Turns out I was right!
foodie tips
❤ Eureka! I learned something significant that you probably already know – the difference between condensed milk and evaporated milk! I always knew these as “milk in a can” but if you asked me the difference I would have said one is evaporated and one is not. Bad guess.
It turns out that both milks have the majority of water removed from them but condensed milk is sweetened milk (a.k.a. sweetened condensed milk or “SCM”) and evaporated milk is not. Since this recipe calls for sugar, I can create confidently knowing that “cold milk” (per the original recipe below) would have been shorthand for evaporated milk. My culinary cred just rose by +1!
I’m not sure why the recipe calls for the milk to be cold only to heat it up in step one, but hey, don’t mess with instructions, right?
❤ Even though the recipe doesn’t call for it, I enlisted the aid of my candy thermometer to try and prevent another culinary wreck. Turns out I would need the aid of the entire Justice League to try and save this mess.
I’m not sure what I made but I think it was a cross between a Texas praline, a chocolate crepe, and a brick (translation: FLAT and HARD). After two candy-coated foodie fails I think I’ll be trading in my Sur la Table candy thermometer for something more reliable. Maybe a digital candy thermometer!
❤ I distinctly remember Mom making this fudge at the holidays when divinity, rum balls and ribbon candy made special appearances. While we had the fudge with chopped nuts, Mom made the fudge with pecan halves on top most often so that’s the way I made them (hint hint).
❤ Here in Texas “nuts” is an abbreviation for Texas Pecans. Y’all can trust me on this!
❤ On the next “go” of this recipe I’m going to try it in a deep glass dish then cut it into squares. Seems like many of the modern day recipes call for that technique and maybe I’ll be luckier in the end.
❤ Fudge Lover? Get in line! Here’s another fabulous fudgey find from Mom’s cookbook.
i. ingredients
½ cup | cold canned milk (evaporated milk)
2 cups | sugar
½ cup | karo corn syrup
2 squares | chocolate
2 tablespoons | butter (go big with unsalted Falfurrias Brand)
1 teaspoon | vanilla
a handful or 2 | nuts (a.k.a. texas pecans), *halves* or chopped
ii. what to do
1. Put all of the ingredients (except the butter, vanilla and nuts) into a large pot.
2. Cook over very low heat, stirring occasionally, until melted.
3. Turn up the heat and bring to a boil, boiling for 3-4 minutes. Cook to the “soft ball” stage (about 235°F – 240°F).
4. Remove the mixture from heat and add the vanilla and butter.
5. Place the molten pot into a sink filled with water. Beat by hand until creamy.
6. Drop by spoonfuls (I think onto a glass or ceramic dish would work best). Top with your pecan halves (if using), let rest… then dig in! Enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who is “Inez Eversole”?
I grew up living in a house on a corner lot at 2927 Trailend in San Antonio. The house right behind us sat on a large piece of land that was one acre in size; ten houses were neighbors to a slice of this great space. The yard was meticulously beautiful with plush grass and large shade trees that made it look like a plantation dropped in the middle of San Antonio.
Inez and Herb Eversole were a wonderful older couple who lived in a charming 1951 stone house that sat right in the middle of the tiny world all its own. I’d climb our fence and peer over it to see what was going on with our backdoor friends. Mrs. Eversole was always kind to me and I’d often visit to have a chat about the goings on at school and home. Mr. Eversole had a riding lawnmower that I thought was just about the neatest thing I had ever seen.
Looking back I think Inez and Herb were our family’s adopted grandparents – not just because of their geo proximity – but because of their genuine awesomeness and willingness to help us out with time-tested tips and tasty dishes.
So there you have it – this is Inez’s very own fudge recipe! I have one or two other recipes from Herb and Inez in Mom’s cookbook and will gladly add them soon.
Cheers to you, Inez and Herb – Thanks for the sweet fudge recipe! And the great memories.
marion’s brownies
Posted: May 14, 2016 Filed under: desserts | Tags: baking powder, chocolate, eggs, flour, pecans, salt, shortening, sugar, vanilla Leave a commentBack in a time before baking on the quick, folks made things from scratch.
Sure, it takes a little more time but you might just find that the food tastes better – especially since you’re in full control of what goes into your creation. And more importantly, what goes into your belly!
All Aboard The Chocolate Choo Choo
As one who loves chocolatey greatness, my earliest creations used Hershey chocolate powder mixed into a cold glass of milk. But it wasn’t until the likes of Messy Marvin kicked his way into my life when my sights on chocolate really took off. Before we dive into Marion’s recipe let’s have a peek at some of my favorite vintage chocolate TV spots from the 50s – 80s:
So what’s makes these brownies so good? Real chocolate made with TLC. Thanks for the tasty treat, Marion! If you make a batch of these, let me know how you liked them. :)
foodie tips ~
❤ Don’t forget to let the chocolate cool after melting.
❤ I like my brownies soft and chewy. So if you’re making me a batch, you know what to do!
❤ A cold glass of milk or some ice cream is brownie’s BFF. Just sayin’.
i. ingredients
¾ cup | flour, sifted
½ teaspoon | baking powder
½ teaspoon | salt
1 cup | sugar
½ cup | shortening
2 | cage free eggs, unbeaten
1 teaspoon | vanilla
2 squares (2 ounces) | unsweetened baking chocolate, melted and cooled
1 cup | nuts. And in Texas “nuts” = pecans.
ii. what to do
0. Preheat oven to 350°F.
1. In a large bowl sift together the first 4 ingredients (flour, baking powder, salt and sugar).
2. Add the next 3 ingredients (the shortening, eggs, and vanilla). Beat for 1 minute, making sure to scrape the bowl to ensure a smooth blend.
3. Add the cooled and melted chocolate and the pecans. Beat for 30 seconds longer.
4. Pour the brownie mixture into a greased pan (about 8″ x 8″) and bake at 350°F for 30-35 minutes.
Cut brownies into squares while they are still warm.
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who is “Marion”
After checking-in with my brothers, Tim and Roger, Tim knew who Marion was. Her name was Marion Praino Sands and she was married to Bob Sands.
I did some Googling and found recent obituaries for both. After reading a bit more into their lives I learned that they lived a few minutes from me where I lived in Dallas for 20 years! My heart sunk knowing that Marion’s brownie recipe was sitting in Mom’s cookbook within reach. And if I had researched this post a little sooner our paths may very well have crossed.
My hunch is that Marion and Bob met my Mom and Dad when they lived in San Antonio. The connection didn’t end there – I learned that Marion was a member of St. Patrick’s Catholic Church in Dallas for over 50 years. And if memory serves correctly my Mom was a member of St. Patrick’s Catholic Church in San Antonio, where I was born… and I believe how I came into my name.
magic marshmallow crescent puffs
Posted: February 28, 2016 Filed under: desserts | Tags: bacon, butter, cinnamon, crescent rolls, marshmallows, milk, pecans, powdered sugar, sugar, vanilla Leave a commentThis recipe is a Pillsbury Bake-Off® winner from time warp October 20, 1969! It marked the first time a refrigerated dough won the Bake-Off’s grand prize. Hats off to you, Edna Holmgren Walker (at right), for winning the grand prize that landed you in the Pillsbury Hall Of Fame and into the hearts and tummies of foodies across the globe. And thank you my Mom “Betty” for snagging this recipe so that I could enjoy it!
I think if you were to shout out “Pillsbury” in your local grocery it would soon be echoed with a “Doughboy!” But second to Snuggles, who annoyed my good childhood friend Scotty, the Pillsbury Doughboy just creeps me out. He’s always in a over the top good mood and his platter sized dilated pupils are super freaky. His laugh? Me, oh my!
The web is flooded with jokes and videos about the doughy guy. I even found his “fauxbituary” that said he died of a yeast infection caused by being poked in the stomach too many times. This commercial, however, is probably one of my favorites of him – it features Maureen McCormick in a spot from before her Marcia Brady stardom. Marcia! Marcia! Marcia! Thank you for practicing your singing before making what might have been something other than a Sunshine Day.
All kidding aside, the Pillsbury crescent rolls make the perfect wrapper for these sweet treats.
foodie tips ~
❤ Fine dining for two – four? You can half this recipe if you don’t want 16 magical puffs. Or you can make all 16 and get your crazy magic marshmallow puffs on!
❤ I read on some blogs that folks thought it was normal that the puffs had a coating of the marshmallow mixture inside, but otherwise the puff had blown a tire during baking. I absolutely disagree. Obviously there’s an art to creating the perfect magical mouthwatering gooey marshmallow puff and about half of my first batch turned out with no white explosion. Why, look at Edna’s vintage picture above – do you see any exploded puffs? Zero. I tasted both blown and unblown puffs and will eagerly testify in foodie court that these are best enjoyed with the entire marshmallow intact inside the perfect puff. That’s the magic!
❤ Need a piping bag in a pinch? You can fashion one out of a snack bag by inserting your icing and snipping a wee bit of the corner off. Works like a charm!
❤ Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!
❤ On my next go of these, I’m going to sprinkle a little fairy dust on top of these magic puffs. By fairy dust I mean crumbled bacon. Mmmm… bacon!
i. ingredients
¼ cup | sugar
1 teaspoon | cinnamon
2 8-ounce cans | Pillsbury refrigerated crescent dinner rolls
16 large | marshmallows
¼ cup | butter, melted (Betty’s Mom “Nanny” would say make it Falfurrias)
¼ cup | chopped nuts (make it pecans – see foodie tip above)
½ cup | powdered sugar
2-3 tablespoons | milk
½ teaspoon | vanilla
ii. what to do
0. Preheat oven to 375°F.
1. Combine the sugar and cinnamon and set aside.
2. Separate the two cans of crescent dough into 16 triangles.
3. Dip a marshmallow in the melted butter then roll it in the cinnamon-sugar mixture.
4. Place the marshmallow on the wide end of the triangle. Fold the corners over the marshmallow and roll it toward the point. Make sure to completely cover the marshmallow and squeeze the edges of the dough to seal. We don’t want any melted marshmallow blowouts, remember?!
5. Dip the pointed side of the puff into butter and place the buttered side down in a greased deep muffin pan. Repeat the process until all your puffs are prepared.
6. Place the muffin pan on a baking sheet and bake for 10-15 minutes, until golden brown.
7. Remove the puffs from the pan and drizzle with your icing mixture. Sprinkle with your pecans and serve warm. Note: While Mrs. Holmgren’s recipe below called for immediate removal and topping I ate my magic puff too fast and it was hot-hot-HOT! I’d suggest letting these rest a few minutes but don’t let them get cold. Nobody likes a cold magical marshmallow puff!
Yields 16 rolls (full recipe)
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
lemon cheese cake
Posted: July 9, 2015 Filed under: desserts | Tags: cream cheese, graham cracker crust, lemon pudding mix, lemon zest, milk, pecans, raspberry chipotle sauce Leave a commentI’m not sure of the technical definition for what distinguishes a pie from a cake but I’m pretty sure this would best be referred to as a pie. Oh, well – no matter what we call this it still tastes the same and it’s one of the easiest recipes I can think of. So if you’re in a hurry and you need to produce a cake-pie, I suggest you bookmark this recipe!
foodie tips ~
❤ Because lemon is a versatile flavor you can garnish your cake with some lemon zest, a few drizzles of some Fischer & Wieser Raspberry Chipotle Sauce or even a few chopped Texas pecans to liven up the party.
❤ If you like easy to make desserts, you should check out more of Mom’s recipes for Blueberry Cheese Pie and Easy Cheese Cake.
i. ingredients
8-ounce package | cream cheese, softened
1 package | instant lemon pudding mix
½ cup | milk
1 ½ cups | more milk
8 inch | graham cracker crust
to garnish | any of the items from the “foodie tips” section above
ii. what to do
0. Soften your cheese. Let your cream cheese sit on the counter for at least 30-45 minutes. I usually open the package to help this process speed-up a bit. If you rush this step your cream cheese may turn out lumpy and nobody likes lumpy cream cheese. :) Please note that I numbered this as step “0” because this step is so easy it really doesn’t deserve a number.
1. Blend things up. In a medium-size bowl blend the cream cheese and the ½ cup of milk. Add 1 ½ cups more milk and the pudding mix and beat as directed according to the pudding mix instructions.
2. Pour it up. Pour the cream cheese mixture into your crust and chill until set.
Serve cold
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
mississippi mud pie
Posted: March 18, 2015 Filed under: desserts | Tags: butter, cocoa powder, coconut, eggs, flour, marshmallow, milk, nuts, pecans, powdered sugar, sugar, vanilla Leave a commentThis recipe is dedicated to Lou Bodin and Louis Kiker.
I wish y’all had met in person.
~ ❤ ~
In this crazy world there are few things that shake the heart in a great way.
This recipe is one of them.
My sister-in-law’s sister-in law “Dollie” may sound like a far distant relative but I can assure you she is loved family through the heart. And through this recipe.
Dollie gifted me one of the most amazing presents ever – a handmade cookbook of her Mother-in-Law’s recipes. Each page of the cookbook was made with the beauty only time and artistic grace can create – picture recipes and family photos adorned with layers of shiny jewels, custom cutouts, ribbons and more surprises with every turn of the page. The cookbook sits on my highly coveted shelf of Betty’s Cook Nook recipes.
What I find amazing is that Dollie really had no reason to make me a cookbook but as she crafted some books for her family she included me, which means a lot. Her prized recipes helped bolster the family recipes I have from my Mom “Betty” so a new culinary door has been opened!
This pie? I think of it like a super tasty brownie with a magical middle. We ate every last bit of it! If you like chocolate and marshmallow, scroll down now and get started!
foodie tips ~
❤ In Texas, “nuts” is an abbreviation for pecans. If you think I’m joking, just ask the squirrels. They are crazy for ’em as our doggies Boomer and Harley.
❤ Butter vs. margarine differences aside, my Grandmother Nanny insisted on Falfurrias brand butter so it’s a staple in my kitchen. I have 3 boxes in my fridge right now – just so I don’t accidentally run out. :)
i. ingredients
for the cake
4 | cage free eggs
2 cups | sugar
2 sticks | butter, melted
1 ½ cups | flour
⅓ cup | cocoa
1 teaspoon | vanilla
2 cups | nuts, finely chopped
1 cup | coconut (optional and suggested)
1 jar | cream of marshmallow
for the icing
1 stick | butter
6 tablespoons | milk
⅓ cup | cocoa
1 teaspoon | vanilla
1 box (1 pound) | powdered sugar
2 cups | nuts, finely chopped
ii. what to do
1. Heat It Up: Preheat your oven to 350°F.
2. Make Dough: Beat eggs until “lemoney.” Add sugar, a little bit at a time, and beat two minutes with an electric mixer. Add to this the two sticks of melted butter.
3. Mix It Up: Sift the flour and cocoa together. Add gradually to the egg-sugar mixture. Add the vanilla, nuts, and lastly the coconut (if used). PS ~ I used coconut!
4. To Bake: Pour the dough into a greased and floured 9″ x 13″ pan (or close to that size). Bake your preheated oven for 30 minutes. While still warm, spread the marshmallow cream over the top of the cake. Oooey gooey awesomeness!
5. To Frost: Mix together the butter and milk and warm it all together. Add the cocoa. Gradually add the powdered sugar and the vanilla. Top with the nuts.
Serves: 18 or more servings, depending on the size of your cut
Thank you, Lou, for this recipe! And thank you, Dollie, for your generous gift!
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Lou’s recipe that Dollie included in her cookbook gift – click the image to zoom-in on detail of the recipe instructions … and the crafting skills of Dollie. :)
If you’re still reading why not check out another recipe of Lou’s? Chocolate Covered Peanut Butter Balls!
texas praline cake
Posted: February 28, 2015 Filed under: desserts, foodie fails | Tags: baking powder, brown sugar, butter, cocoa powder, eggs, flour, heavy cream, instant coffee, pecans, salt, sugar, vanilla Leave a comment
Texas : It’s A State Of Mind
Growing up in Texas I had no clue the true passion folks have for our country state. Nowadays it seems like most everything comes in the shape of Texas these days.
Blocks of cheese. Stepping stones. Sunglasses. Pencils. Coasters. Coffee Tables. Swimming pools. In the kitchen some of my most prized possessions include a Texas-shaped cutting board, ice cube trays, pasta, cookie cutters, a hamburger press and my very, very special Texas waffle maker. I’m not kidding!
For this recipe, when I saw “Texas” in the name I instinctively knew what I had to do – cut the cake into my favorite shape.
But sadly, when I realized this cake is actually made from a bundt pan (not a sheet cake), I decided to spare you all my creative talents attempting to “Tex-afy” this dish.
foodie tips ~
❤ If this were “fight club” turned “cooking club” the 1st rule of cooking club would be to clearly list all ingredients in your ingredients list! This is not the first time I skimmed a recipe (below), rushed to the store to fill-in my ingredient holes then when making the dish I discover that there were more ingredients buried deep, deep down in the recipe’s body copy. [ insert angry face here ]. This is my own fault of course and I hopefully will remember to read recipes from A-to-Z next time. Just note that I included all ingredients below – including those for the Whipped Cream Imperial – to make it easy for you to have the ingredient essentials at the ready. [ insert happy face here ].
❤ Instant coffee granules? Me, either. But surprisingly they worked magic in this dish. What else am I missing here? Coffee granule brownies? Instant coffee toffee (if only)? Chili con carne con coffee? That’s just wrong.
i. ingredients
for the cake
2 sticks (1 cup) | butter, softened (my Grandmother Nanny insisted on Falfurrias brand butter)
1 cup | Imperial brand brown sugar
½ cup | Imperial brand granulated sugar
4 | cage free eggs
1 ½ teaspoons | vanilla
1 ½ cups | water
1 tablespoon | instant coffee granules (this is not a typo)
4 cups | all-purpose flour
1 tablespoon | cocoa powder
5 teaspoons | baking powder
1 teaspoon | salt
1 cup | pecans, coarsely chopped
for the cream topping
1 cup | heavy cream
⅛ teaspoon | salt
½ teaspoon | vanilla
½ cup | Imperial brand brown sugar, sieved (sifted or strained)
ii. what to do
0. Heat It Up: Preheat oven to 350°F.
1. Make Dough: In a large mixing bowl using low speed, cream butter with the brown and white sugars until well combined. On high speed, add the eggs and cream them about five minutes. Add the vanilla, water and coffee granules and mix on low speed just to combine. In a separate bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry mix to the wet mix on low speed just until all ingredients are well combined. Stir in the pecans by hand.
3. To Bake: Pour the dough into a 10″ tube pan that’s been greased on the bottom only. Bake in preheated oven about 55 minutes or until cake tests done. Cool your cake in the pan on a metal/wood cooling rack.
4. To Frost: To make the “Whipped Cream Imperial” topping combine by hand the four topping ingredients above (heavy cream, salt, vanilla and brown sugar). Chill the frosting mixture for 1 hour in the fridge. Beat with a chilled beater until stiff.
Serves: 12 or more slices of Texas Praline Cake
I hope you enjoy this recipe!
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
PS ~ If you’re still reading this recipe you may be wondering why I didn’t include a picture of the cake frosted. Well, me and my gas oven are at odds these days and I think the thermostat is shot and my cake was over-cooked. It still had a good flavor but it was dry so I didn’t frost the cake. This is my second fail proving to me that creating kitchen masterpieces is not as easy as it sounds – especially when your oven hates you. My first fail? These red candy apples. Just looking at a picture of them makes my stomach sad.