Devin’s recipes – Family Recipes

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Heavenly Pineapple Cake

1 (8 ounce) can crushed pineapple, drained and juice reserved
6 eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar, divided in two halves
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon almond extract

Glaze
1 cup confectioners’ sugar
2 tablespoons milk
3/4 teaspoon almond extract

Preheat oven to 350 degrees.

Add enough water to reserved pineapple juice to make 3/4 cup. Set aside with pineapple.

Sift together dry ingredients and set aside.

In large bowl, at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, add in 1/2 cup sugar, 2 tablespoons at a time, beating well until sugar dissolves and whites stand in stiff peaks.

In separate bowl, beat egg yolks, flour, baking powder, salt, almond extract, reserved pineapple juice with water mix and 1/2 cup sugar. Beat until light and fluffy, about 3 minutes.

With spatula, gently fold in beaten egg whites and crushed, drained pineapple.

Pour batter into ungreased 10″ tube pan.

Bake at 350 degrees F for 45 to 60 minutes, until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely.

With spatula, gently loosen cake from pan and remove to plate.

Prepare glaze and drizzle over cake.

Cake, Devin's recipes, Mildred Lamalie

Carrot Cake

2 cups sugar
1-1/2 cups vegetable oil
4 eggs
3 cups grated carrots
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

Frosting
1 (8 ounce) package cream cheese
1 pound confectioners’ sugar
1/3 cup butter
2 teaspoons vanilla extract
1 cup chopped walnuts

Preheat oven to 325 degrees F. Grease two layer pans (8 or 9 inch? Recipe doesn’t say).

In a large bowl, mix together sugar, oil, and eggs. Stir in carrots.

In a separate bowl, combine flour, baking soda and cinnamon; gently stir into carrot mixture. Spoon batter into prepared pans.

Bake for 35 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

When cake is cool, prepare frosting: In a medium mixing bowl, mix together cream cheese, sugar, butter and vanilla and blend until creamy. Stir in walnuts. Frost the top of bottom layer. Add top layer. Frost top of cake and sides.

Cookies and Brownies, Debbie Allen, Devin's recipes

Mint Brownies

4 ounces unsweetened baking chocolate
1 cup butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups flour
1/2 teaspoon baking powder

Frosting
1-2 tablespoons milk
2 cups confectioners’ sugar
1/4 cup butter
1-1/2 teaspoons peppermint extract
3 drops green food coloring

Chocolate Glaze
6 ounces chocolate chips
6 tablespoons butter

Preheat oven to 350°F.

Line a 9″-x-13″ pan with foil, making sure the foil extends over the edges by at least one inch. Lightly spray with nonstick cooking spray and set aside.

Chop both the unsweetened chocolate and the butter into chunks and place together in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer, beat eggs, sugar, and vanilla for 2 minutes. While the egg mixture is being beaten, measure out the flour and combine with the baking powder. While the mixer is running, slowly add the melted chocolate and beat to combine. Turn the beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When the brownies have cooled to room temperature, prepare the frosting. Combine all the frosting ingredients, starting with 1-1/2 tablespoons of milk, and beat until light and fluffy. Add more milk by the teaspoonful as needed. Spread frosting evenly over the brownies and then chill the brownies in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return the pan to the fridge to cool. When the chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.

Christmas Candy Cane Brownies:
Use a few drops of red food coloring in the frosting layer and sprinkle crushed peppermint candy canes on the top.

Cookies and Brownies, Devin's recipes, Dorothy Lamalie

Tart Lemon Bars

Crust
2 cups flour
1/2 cup confectioners’ sugar
1 cup butter, softened

Bars
4 eggs
2 cups granulated (white) sugar
1 tablespoon confectioners’ sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees F.

Mix flour and confectioner’s sugar together. Cut in the butter until mixture is crumbly and well combined. Press the dough into the bottom and sides of a 9×13 inch ungreased baking pan.
Bake 18 to 20 minutes or until gold brown.

Meanwhile, beat together the eggs, granulated sugar, confectioners’ sugar and lemon juice. Pour the mixture over the HOT baked crust.

Bake the bars another 16 – 20 minutes, then cool until set.

Cookies and Brownies, Debbie Allen, Devin's recipes

Crispy Lemon Cookies

1⁄2 cup softened butter
1 cup brown sugar
1 large egg
1-1/2 cups flour
1⁄2 teaspoon baking soda
1/2 teaspoon ginger
grated rind of 1 lemon
1 tablespoon lemon extract

Preheat oven to 350 degrees.

In a large bowl, beat the butter and sugar until fluffy. Add the egg and mix well.

In a separate bowl, sift together the dry ingredients and then gradually mix into the butter-sugar mixture.

Add lemon rind and extract.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350*F for 12 minutes until edges are very lightly browned.

Cookies and Brownies, Devin's recipes, Dorothy Lamalie, Norma Jean Gahn

Grandma and Norma Jean’s Sugar Cookies

1 cup butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
3-1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Cream butter. Add sugar and beat until light and fluffy. Add eggs. Stir in vanilla. Add dry ingredients to creamed mixture.

Chill at least 4 hours or overnight. Roll and cut into shapes as desired.

Bake at 375*F for 6 to 8 minutes. Frost when cool.

Cathy Eames, Cookies and Brownies, Devin's recipes

Mint Chocolate Cookies

1 cup unsalted butter
1-1/2 cups sugar
1 egg
1 teaspoon mint extract
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
15-20 drops green food coloring
1 bag Andes Mints, chopped

Cream butter and sugar, then egg and mint extract.

Blend in dry ingredients. Add green food coloring and mix well. Stir in chopped Andes Mints.

Roll into balls, flatten, and bake 8-10 minutes at 375 degrees F. Cool on cookie sheet for 2 minutes.

Cookies and Brownies, Devin's recipes, Mae Allen

Chocolate Chocolate-Chip Cookies

3/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 square unsweetened chocolate, melted
1-1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
6 ounces chocolate chips

Heat oven to 350*F.

Beat butter and sugar until creamy. Add egg, milk, vanilla, and melted chocolate; beat well.

Combine dry ingredients; add to butter-egg mixture, mixing well. Stir in chocolate chips.

Drop by rounded tablespoonfuls onto greased cookie sheet.

Bake 15 to 18 minutes.

Breads and Muffins, Dawn Butler, Devin's recipes

Cornbread

1-1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
5 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons melted butter

I large bowl, sift together dry ingredients.

In separate bowl, beat eggs with milk. Gradually add to the flour mixture. Stir in the melted butter.

Spread batter in a 9-inch buttered pie pan.

Bake at 375 degrees F for 30 to 35 minutes, until lightly browned.

Becca Allen, Devin's recipes, Pork

Honey Garlic Pork Chops

15 ounces center cut boneless pork chops
salt, black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon chopped parsley

Honey Sauce
2-1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
pinch of cayenne pepper

In small mixing bowl, mix all ingredients in the Honey Sauce together; stir well to combine. Set aside.

Season pork chops with salt and pepper on both sides.

Heat up a cast-iron skillet on high heat. Add vegetable oil and 1 tablespoon of butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each. Flip over and repeat.

Push the pork chops to one side of the skillet; add remaining butter. Add the garlic and saute for 10 seconds, or until garlic browns. Add Honey Sauce; cook to reduce to a thicker consistency or until the sauce turns amber brown.

Spoon the sauce over the pork chops, remove from heat, and garnish with parsley.

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