Monday, April 11, 2016

Tuesday, February 9, 2016

Double Fudge Sheet Cake

This rich chocolate cake is similar to Texas Sheet Cake or Fudge Sheet Cake.

Grease and flour a half sheet cake pan or a 9x13" pan.

1 cup Coke
1 stick margarine
1/2 cup olive oil
3 tablespoons cocoa powder
2 cups sugar
2 cups sifted flour
1/2 teaspoon Celtic Sea Salt
2 eggs, whisked
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla

In a saucepan, bring cola, margarine, cocoa and oil to a boil.

In a bowl mix sugar, sifted flour and salt.

Pour into the boiling mixture and combine with whisk.
remove from heat.

Add eggs, buttermilk, vanilla and soda and mix well.

Pour batter into prepared pan.

Bake at 350 degrees for 20-25 minutes. Don't cool.

1 stick margarine
3 Tablespoons unsweeteneed cocoa powder (I prefer Ghirardelli)
pinch of Celtic Sea Salt
6 Tablespoons heavy cream
1 teaspoon pure vanilla
1 pound powdered sugar

Heat margarine, cocoa, salt and milk until melted and smooth. Beat in vanilla and powdered sugar. Pour and spread on hot cake. Cool.

Monday, February 8, 2016


frozen hash browns
salt & pepper
1 can cream of chicken soup
16 oz sour cream
1/2 cup butter, melted
1/2 cup onion, diced
8 oz shredded cheddar cheese

Spray a 9x13" baking dish.
Spread frozen hash browns in bottom. Salt & pepper them.

Combine together soup, sour cream, butter & onion. Pour over hash browns.

Sprinkle with cheese,
Bake 350 degrees for 45-50 minutes.

Friday, February 5, 2016

Glazed Chocolate-Pumpkin Bundt Cake

Glazed Chocolate-Pumpkin Bundt Cake

1 3/4 cups sifted flour
1 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon Celtic Sea Salt
1 cup buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar
1 large egg
1 large egg white
1/4 cup canola or virgin olive oil
1/4 cup light corn syrup
1 Tbsp pure vanilla
1/2 cup powdered sugar
1 Tbsp buttermilk
2 Tbsp mini chocolate chips

Preheat oven to 350°F -  Spray a 12-cup Bundt pan with cooking spray

Whisk together sifted purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Pour batter into prepared pan.

Bake 1 to 1 1/4 hours or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely.

Glaze & garnish:
Combine powdered sugar and 1 Tblsp buttermilk in small bowl, stirring until smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips or chopped nuts while the glaze is still moist.

I have a whole STACK of gorgeous Bundt pans!
They make beautiful cakes.


After years of being asked for recipes, Cheryl St.John spent a summer writing down ingredients and baking times, baking and asking for beta testers in order to put together this collection of mouthwatering recipes for Bundt cakes.

Many of the recipes are labeled NO SKILL REQUIRED, indicating exceptional ease of preparation. If you don’t consider yourself a baker or if you’re an accomplished baker and simply want a quick recipe, you will find these cakes using box mixes are convenient and delicious. You don’t have to tell anyone you started with a mix—the cakes are so good that no one will guess preparation didn’t take hours. Bake with ease and enjoy serving a beautiful cake to family and friends.

Cheryl's philosophy: Eat cake! It's someone's birthday somewhere.


Need something decadent, yet quick and easy for your sweetheart? This cheesecake is the perfect choice.

1 1/2 cups chocolate cookie crumbs
3 Tablespoons margarine or butter; melted
16 ounces cream cheese; softened
14 ounces can sweetened condensed milk
3 Tablespoons Ghirardelli unsweetened cocoa
3 eggs, whisked
3 Tablespoons cornstarch
1 teaspoon almond or pure vanilla extract
21 oz can cherry pie filling

Preheat oven to 300 degrees F.
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add cocoa powder, eggs, cornstarch, and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set.
Cool; chill.
Top with cherry pie filling before serving.
Refrigerate leftovers.

Tuesday, October 27, 2015


After years of being asked for recipes, Cheryl St.John spent a summer writing down ingredients and baking times, baking and asking for beta testers in order to put together this collection of mouthwatering recipes for Bundt cakes. 

Many of the recipes are labeled NO SKILL REQUIRED, indicating exceptional ease of preparation. If you don’t consider yourself a baker or if you’re an accomplished baker and simply want a quick recipe, you will find these cakes using box mixes are convenient and delicious. You don’t have to tell anyone you started with a mix—the cakes are so good that no one will guess preparation didn’t take hours. Bake with ease and enjoy serving a beautiful cake to family and friends. 

Cheryl's philosophy: Eat cake! It's someone's birthday somewhere

Wednesday, January 7, 2015

THE JOY OF BUNDT CAKES: My Recipe Gift To You Citrus Bliss Bundt Cake

I have a passion for Bundt® cakes, so I'm working on a cookbook of the very best recipes. I need a clever title, so all suggestions welcome.

There is good news and bad news with this project. I have to make every cake to assure quality control, and some I haven't made for years--so the good news is revisiting and tweaking recipes is great fun!

The bad news? Well, there is always a Bundt® cake under the glass dome in my kitchen. So my plan is to only make one when I can take it somewhere. However I do need to taste test, so how rude is it to take a cake with a little slice gone?

This one is probably one of my very favorite recipes EVER and the family fights over the last crumbs. I've included tips at the bottom, because these type of cake bake differently depending on your pan and your oven, so experiment a little and watch the baking process carefully.

If you make this cake, do let me know how it was and if you made any time adjustments. I sent slices to daycare the other day, and the report was, "This cake is evil. It's the best I've ever had." I think that means it's a winner.

My gift to you! Many more to come.

 from the kitchen of Cheryl St.John...

Glazed Citrus Bundt® Cake

¾ cup softened butter
3 cups sugar
5 eggs
3 Tbsp lemon zest
1 tsp vanilla extract
1 - 2 tsp lemon extract
3 cups sifted flour
1 cup Sprite or Squirt

Preheat oven to 350°.
Grease and flour Bundt® pan well

Beat butter with hand mixer. Add sugar one cup at a time and mix until creamy.
Add eggs one at a time, mixing briefly after each.
Stir in lemon zest and extracts.
On medium speed alternate adding flour and Sprite. Don’t overbeat.
Pour batter into pan.

Baking time varies depending on your oven and your pan. I use my convection oven setting. My heavy NordicWare® pan bakes more quickly than my silicone pan. In the NordicWare® I bake this about 40 minutes, then cover with foil for another ten. Test and if a toothpick doesn’t come out clean, add more time. Remove from oven and cool on a wire rack ten minutes. After ten minutes remove cake from pan and allow to cool.

2 cups powdered sugar
2 Tbsp Rose’s sweetened lime juice (I find this in the liquor section)
2 Tbsp lemon juice

Whisk until desired consistency and drizzle over cooled cake.

Bundt Cake Tips:

·        There is a difference between a tube pan and a Bundt® pan. A tube pan is more shallow, while a Bundt pan has higher sides. Each will hold a different amount and will bake the same batter differently.

·        Cooking spray doesn’t cut it for a Bundt® cake. Grease with shortening and dust with flour to help the cake rise in the pan.

·        Always sift the flour.

·        Over mixing the batter gives cake a tough texture.

·        When creaming sugar and butter, have the butter at room temperature, mix on medium and add the sugar gradually.

·        Don’t overbeat eggs. Mix with a whisk or on low with the mixer, just until blended.

·        After removing from the oven, cool the cake on a wire rack for ten minutes. Any longer and you risk the cake sticking to the pan. Finish cooling on a rack.

Thursday, October 16, 2014

HERSHEY’S Chocolate Waffle Cookies

HERSHEY’S Chocolate Waffle Cookies
Prepared by Bill Justus Executive Chef at HERSHEY LODGE


2 ounce HERSHEY’S Special Dark chips
1/3 cup butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
2 tablespoon confectioner’s sugar


· Preheat and grease waffle iron.
· In saucepan combine the HERSHEY’S chocolate chips and butter. Cook over medium low heat and stir until smooth.
· In stainless steel bowl mix together the eggs, sugar and vanilla until fluffy.
· Stir into chocolate mixture and then fold in the flour. Mix until smooth.
· Drop batter on to the waffle iron. Close and cook for 60 to 90 seconds or until firm.
· Remove from the iron, cool slight and dust with confectioner’s sugar.

cast iron skillet brownies

·       1 cup sugar
·       3 large eggs
·       1 cup all-purpose flour 
·       1/2 cup Dutch-process cocoa powder 
·       1/2 teaspoon salt
·       4 tablespoons (1/2 stick) unsalted butter
·       1/4 cup heavy cream
·       8 ounces chocolate chips or coarsely chopped chocolate

1.      Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs.
2.      In another bowl, whisk together flour, cocoa, and salt.

3.      In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

4.      Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet).
5.      Fold in flour mixture. Pour batter into skillet.

6.      Bake until a toothpick inserted in center comes out clean, about 40 minutes.
7.      (for a gooier brownie bake for about 35 minutes)

Serve from skillet, warm or at room temperature.

Sunday, March 31, 2013

Meringue-Topped Bars

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/2 cup butter or margarine
3/4 cup packed brown sugar
3 eggs
1 tsp vanilla
1/4 tsp cream of tartar
3/4 cup sugar
1  6 oz pkg (1 cup) semi-sweet chocolate pieces

Heat oven to 350.

Story together flour, soda and 1/4 tsp salt.
For crust beat batter 30 seconds; add brown sugar and beat until fluffy. Separate eggs and set aside whites.
Add yolks and vanilla to mixture, beat well.

Gradually add dry ingredients, beating constantly.
Spread in greased 13x9x2 in pan
Bake at 350 for 10 minutes.

Wash beaters well. Beat egg whites and cream of tartar until soft peaks form. 
Gradually add sugar, beat until stiff peaks form.
Sprinkle chocolate chips over hot crust.
Spread meringue in top.
Bake 30 minutes or until golden brown.
Cut while warm. makes 24.

Thursday, March 28, 2013

Red Apple Sangria

4 cups Cabernet Sauvignon (one bottle)
2 cups Shakka apple liquor
3/4 cup grenadine
2 1/4 cups cranberry juice
2 1/4 cups pineapple juice
2 liter bottle Sierra Mist

Mix. Makes enough to fill a punch bowl.
Garnish goblets with skewered apples, limes and oranges.

Make Your Own Mod Podge

50% Elmers glue
50% water

Mix in a jar.

Make Hand Impressions

1/2 cup salt
1/2 cup flour
1/4 cup (give or take) water

Knead until dough forms.
Make a foot or hand impression.

Bake 200 for 3 hours.

Friday, August 24, 2012

Baked Cheese Dip

2 cups sour cream
2 cups cheddar cheese
1 package bacon bits 
                  (the kind in the resealable zip lock bag)
1/2 cup of green onions
1 block cream cheese, softened.

Mix and bake at 400 for 25 min.

And it's awesome cold the next morning too :)

From SherriTheShackelford

Wednesday, August 8, 2012

Caramel Pecan Pie

Grandma's recipes are the best! This one is from a dear reader, Ann Costa. She had mentioned the butter quantity to me, and I loved it so much I am using it in my current book: Song of Home. Thanks for sharing, Ann!

Carmel Pecan Pie

Included are the original version and the one I have my students use.  
The original version's directions are a little hard for 7th and 8th graders to follow. 

This recipe my mother, Emma Jean Jones, received from one of her McLaughlin cousins, Doris Franklin.  Doris was my Grandmother Eoff's sister's (Aunt Iola) son's wife.  Mother said she didn't remember when she received the recipe.  She is 87 now.  But it was some time after she was married over 65 years ago.  

Original recipe
Butter the size of a hen egg
1 1/2 cup sugar
2/3 cup water
Boil until thickens and brown
Cool a little

2 Tablespoons flour
4 egg yolks (reserve whites for topping)
1 can canned milk
1 teaspoon vanilla
1 cup chopped pecans
Cook until warm

Add first part
Cook until thick
Pour into cooked pie crust
Top with egg whites

Recipe I use with my students
Measure all ingredients into separate bowls before you start to prepare the recipe

1 pre cooked pie shell
butter the size of a hen egg (1/4 c. or 4 T.)
1 1/2 c. sugar
2/3 c water
2T. flour (1/8 c.)
4 egg yolks (reserve egg whites in mixer bowl, to make the meringue topping)
1 can evaporated milk
1t. Mexican vanilla
1 c. chopped pecans

4 egg whites (room temperature - reserved from filling ingredients)
1/4 t. cream of tarter
8 T. sugar
1 t. Mexican vanilla

Combine butter,sugar, and water in a 2 qt. sauce pan. 
Bring to a rolling boil. 
Reduce heat and continue cooking at a low boil until mixture thickens and has turned to a brown color. Remove from heat source and cool while preparing part two.

Combine flour, egg yolks, milk, vanilla, and pecans in a 3 qt. sauce pan. 
Cook on medium low heat until
warm. Add part one mixture. Cook until mixture is thick. 
Pour mixture into prepared pie shell, top with meringue.

Beat egg whites and cream of tarter until foamy. 
Add sugar gradually (1 T. at a time), continue beating until sugar is incorporated and the egg whites are glossy and form stiff peaks. 
Beat in vanilla. 
Spoon mixture over the pie, carefully sealing meringue to the edge of the crust. 
Smooth the surface of the meringue or decorate using the back of a spoon or a fork to pull peaks into the surface of the meringue.

Bake at 400º until meringue is light brown (8 to 12 minutes). 
Remove from the oven.