My Mom's Baked Lima Beans

                                                                           

These are my Mom's Baked Lima Beans! This picture is the beans made in the Crock-Pot. You may also bake them!

1, 40 Ounce Can of Hanover Butter Beans

1, Heaping 1/2 Cup Brown Sugar

1 & 1/4 Cup Ketchup 

1 TBS Mustard

1 Onion Chopped

6 Slices of Cooked Bacon Crumbled

Mix everything together right in the crock-pot or your casserole you are using if baking them. If Crock-Potting cook on high 4 hours on low for 6. If baking bake in a preheated oven 350 degrees for 1 hour, uncovered. I tripled this recipe for a large crock-pot to take to a family reunion! EASY, & YUMMY!

                                                       

Chocolate & Peanut Butter Sticky Cake

                                                                       

This is a very rich, moist decadent chocolate cake with a surprise. A rich & gooey peanut butter filling under a very chocolaty frosting!

THE CAKE:

1/2 Cup Shortening

2 Cups Sugar

1 TSP Vanilla

2 Eggs

1 TSP Salt

2 Cups Boiling Water

1/2 Cup Cocoa, I use Hersheys Extra Dark Cocoa

2 TSP Baking Soda

2 TSP Baking Powder

2 Cups Flour

Beat shortening until fluffy, beat in sugar again until fluffy. Now beat in eggs, vanilla & salt until fluffy. In another deep bowl stir boiling water & cocoa together. Now stir in the Baking Soda & it will foam up . In another bowl stir flour & Baking Powder together. Add some of the flour mixture to the shortening & beat. Now stir in 1/3 of the cocoa mixture & beat, then the flour mixture, then more of the cocoa, back to the flour , the rest of the cocoa & end with the flour mixture. Scrape the sides & the bottom of the mixing bowl to be sure to blend everything well.  Pour cake batter into a greased & floured 9x13 baking dish. Bake in a preheated 350 degree oven 38 to 40 minutes or until cake test done, test with a toothpick, it should come out with no wet batter. Once baked let cool while you mix up the peanut butter sticky part.

PEANUT BUTTER STICKY FILLING:

1 Cup Flour

3/4 Cup Brown Sugar

1/4 TSP Salt

Stir all together in a deep sauce pan. 

Now cut in 1 TBS Shortening to make fine crumbs

Add 1 Cup Corn Syrup & 1 TSP Vanilla. Stir in 1&3/4 Cups Peanut Butter, Stir well. In a deep bowl place 1 Cup Hot Water & stir in 1 TSP Baking Soda, stir. Beat 1 Egg & stir that into the peanut butter mixture. Now slowly whisk or using a heavy spoon beat in the hot water. Stir well, Cook over medium high heat stirring the entire time. Cook until thick & bubbly the mixture goes from a creamy look to a clear look. Their will be little lumps that is what you want. Once thick & bubbly remove from stove. Once cake has been removed from the oven let it cool for 20 minutes then spread the peanut butter mixture over the cake & let cool completely! Once everything is cool make the following frosting. I put the cake in the freezer for about 1 hour so the peanut butter sticky part is form enough to spread with frosting. As soon as the frosting is ready I remove the cake from the freezer & spread it immediately. 

FROSTING:

2 Cups Melting Chocolate, I use Wilburs Wafers, chocolate chips work too!

4 TBS Butter Softened

2 Cups Powdered Sugar

1 TSP Vanilla

Dash of Salt

 Milk enough to smooth to spreading consistency.

Melt chocolate in a double boiler, beat in 1/2 of the powdered sugar then beat in the butter, vanilla & salt. Then beat in the rest of the sugar & add just enough milk to be soft enough to spread about 1 TBS or so. If you make it to soft add more sugar. Spread of the Peanut Butter Sticky layer. THIS IS DECADENT, SO RICH, SO CHOCOLATY & THE PEANUT BUTTER FILLING IS JUST TO GOOD TO DESCRIBE!

                                                                             

My Blog Photos

Just a little note, all the photos on this blog are my own photos & exactly how the food looks! If someone gave me the photo I specify that it was not taken by me! Thank you, Judy

Judy's Foodies Fluffy Buttermilk Biscuits

                                                                         

Breakfast, Brunch, Lunch Dinner, Buttermilk Biscuits are great with any meal! Snacking & or Teas too!

2 Cups Flour

1 TBS Baking Powder

1/2 TSP Salt

2 TSP Sugar

1/4 Cup Butter

3/4 Cup Buttermilk ( if you do not have Buttermilk take a slightly less than a 3/4 Cup Milk & add 1 TBS Lemon Juice, it works very well!

Stir all the dry together, cut the butter in to make very fine crumbs. Now stir in the Buttermilk. Blend well & you may just use a fork or a spoon. Preheat oven to 450 degrees. With floured hands take a heaping TBS & I mean heaping, of dough & pat into biscuit shape. Place on a cookie sheet at least 2 inches apart from each other & bake 12 to 15 minutes. Biscuits should be brown on the top & the bottom. Check at 12 minutes! Makes 9 large biscuits! Slather with butter while hot or jelly, jam, honey or make a sandwich out of it with bacon, eggs, or ham, or cover it with sausage gravy ..... you got the idea! ENJOY!

Cinnamon & Sugar Pizza

                                                                         

CRISPY SWEET, great for breakfast, brunch or dessert!

CRUST:

3 Cups Bread Flour

1 TBS Sugar

1 Packet Yeast

1&1/3 Cup Cold Water

Stir all together & let sit for 10 minutes

Then add:

1TBS Vegetable Oil

1 TSP Salt

Stir well & let Rise until doubled. 

Now divide in 1/2. Place one half in a freezer zip lock bag & freeze for future use. The other 1/2 roll out on a lightly floured cookie sheet to make a large circular pizza with a nice crimped edge just like you would for cheese pizza crust. Over the crust spread 1 stick of melted butter. Now sprinkle over the butter a generous amount of sugar at least 1/3 cup. Over the sugar sprinkle at least 3 TBS of cinnamon. Now bake in a preheated 400 degree oven for about 15 to 20 minutes. Check for a nice brown crust! Once pizza is bubbling & browned remove from oven & let cool to warm. Now dollop & drizzle the following buttercream frosting.

BUTTERCREAM FROSTING:

1 Stick Butter Melted

2 to 3 cups Powdered Sugar

2 TSP Vanilla

Dash of Salt

Milk just enough to get the consistency you desire. Add more sugar if needed. Dollop & Drizzle with as  much as you wish! Slice & serve warm! 

DAMN GOOD CHOCOLATE CAKE!

                                                                       

DELICIOUSLY DARK CHOCOLATE!

2 Cups Sugar

2&1/2 Cups Flour

1/2 Cup Hershey's Special Dark Baking Cocoa

2 TSP Baking Soda

1/2 TSP Salt

Stir all together blending everything well.

Now beat in:

1 Cup Buttermilk

1 TSP Vanilla

2 Eggs

1 Cup Butter Melted

Beat well then add 1 Cup Hot very Hot Coffee. Beat! Batter is thin, that is what you want! Pour into a greased & floured 9x13 pan. Bake in a preheated 350 degree oven for 45 minutes, test cake by inserting a toothpick. No wet batter should be on the toothpick! If it comes out clean cake is done. Remove from oven & let cool. Frost with the following frosting

DAMN GOOD CHOCOLATE FROSTING:

1 Cup Butter Softened

3 Cups Powdered Sugar

Dash of Salt

1 TSP Vanilla

1/2 Cup Hershey's Special Dark Baking Cocoa

Milk

Beat sugar & butter together, slowly beat in cocoa, salt & vanilla. Beat in enough milk to get the spreading texture you are looking for. Add more sugar as needed!