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Friends…I wanted to take the time to talk about company and a few desserts I’ve made the last couple weeks.
You all know about sheet cakes and I absolutely love how quickly they can come together and look good and taste good.
The Captain and I have had visitors/family and friends the last few weeks and I have taken advantage of sheet pan cakes and desserts.
Of course there were multiple occasions for desserts such as Valentine’s Day, The Super Bowl game and President’s Day…and Mardi Gras.
So I took advantage of my recipe files to make various desserts.
The first dessert I made was a modified oatmeal/brown sugar and M&M candies which my visiting little ones really liked…as well as the adults.
My Bible study ladies liked this dessert too.
And the heart shaped sugar cookies were met with enthusiasm when the Disney cruise ended and that part of the family headed back to the frozen tundra of Kansas.
My Grandma made these cookies on almost a daily basis. She used a drinking glass to cut out the shapes.
My memories of her are of food and especially these plain cookies.
The only difference is I put a simple frosting made with powdered sugar/milk/food coloring and vanilla on my cookies.
I’ve also made Millionaire shortbread bars and Pineapple Bundt Cake.
As I said earlier, the ladies of our Bible study get to sample these desserts each Friday afternoon.
I also decided to make a white sheet cake decorated with red and white sprinkles and red hearts.
I posted this sheet cake recipe back in 2015, you can see it here.… so I thought it was time to revive it from the archives.
I particularly like this white sheet cake as the flavoring is almond extract which I really like.
The recipes are below and are so good no matter the special occasion.
However, I think a dessert makes any ordinary day feel special.
Blessings Always.
Proverbs 24:13
Eat honey, my son, for it is good;
honey from the comb is sweet to your taste.
White Sheet Cake
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Ingredients
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 eggs slightly beaten
- 1 tsp almond extract
Frosting
- 1/4 cup milk
- 1/2 cup butter
- 4-5 cups powdered sugar
- 1/2 tsp almond extract
Instructions
In a small saucepan, melt the butter, adding the water and bring to a boil.
Meanwhile, in a large mixing bowl...combine the flour, baking soda, sugar, eggs, sour cream and almond extract
Add the butter and water to the mixing bowl of ingredients and blend until smooth
Pour into a greased and floured sheet pan 17X11.
Bake at 375 degrees for about 20 minutes or until a toothpick inserted in center comes out clean.
Check on the done-ness after about 15 minutes...do not over-bake
Frosting
5 minutes before the cake is baked....make the frosting by melting the butter and adding the milk
Then bring the mixture to a boil over medium heat.(I use the same saucepan as I did for the cake)
Remove from heat and add the powdered sugar, beating until thoroughly combined and the spreading consistency desired.
(I like the frosting to "flow" over the cake, yet remain a bit thick)
M&M Oatmeal Peanut Butter Bars
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Ingredients
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 whole/beaten eggs
- 1/2 tsp salt
- 1 tbsp vanilla
- 2 cups peanut butter
- 5 tbsp butter
- 2 1/2 tsp baking soda
- 5 1/2 cups old-fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup M&M's
Instructions
Preheat oven to 350 degrees, butter a large sheet pan (18 X 13 X 1 inch)
Using an electric mixer, mix sugars and eggs until well combined
Add in salt, vanilla, peanut butter, and butter until smooth
Add in baking soda and oats mixing well
Stir in M&M's and chocolate chips
Spread the very stiff batter into pan using your hands to pat evenly
Bake for 15-20 minutes making sure the center is set
Let cool before cutting into bars
Grandma Alice's Plain Sugar Cookies
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Ingredients
- 2 well beaten eggs
- 1 cup sugar
- 1/2 cup butter
- 1 1/2-2 cups flour
- 1 tsp cream of tarter
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
Instructions
Cream the butter and the sugar
Add the well beaten eggs and mix well
Sift the flour, and add the salt, baking soda, and cream of tarter.
Mix thoroughly, and add vanilla.
Roll dough in thin sheet 1/8th of an inch thick and Cut with a floured cookie cutter and place on a slightly greased baking sheet
Bake in hot oven (400 degrees) for about 10 minutes
If you bake the cookies longer than 10 minutes..they will be crisper. I like a soft cookie so I bake mine like Grandma did....about 10 minutes so the cookies are light colored but have a slightly brown edge.
Pineapple Bundt Cake
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Ingredients
- 1 box Yellow Cake Mix
- 4 whole eggs
- 1/3 cup vegetable oil
- 1 20 oz can crushed pineapple (drained)
Glaze
- 1/4 cup melted butter
- 1/2 cup crushed pineapple (drained)
- 2 cups powdered sugar (more if needed)
Instructions
Preheat oven to 350 degrees.
Prepare bundt pan by liberally coating with butter followed by a dusting of flour being sure to get in all crevices.
In large bowl, combine cake mix, eggs, oil and pineapple mixing well.
Pour batter into prepared bundt pan and bake for 40-50 minutes or until toothpick comes out clean
Let cake cool for about 10 minutes before turning out onto serving plate
Make Glaze
Stir butter and pineapple together. Add powdered sugar in small amounts until the right consistency for glaze
Drizzle over the cake allowing it to pool in the center and down the sides of the cake.
You may want more pineapple or less in your glaze. Adjust accordingly.
Millionaire Shortbread Bars
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Ingredients
- 2 cups flour
- 1 cup butter
- 1/2 cup sugar
- 1 whole egg
- 1 tsp vanilla
- 1/4 tsp salt
Caramel
- 1 14 0z sweetened condensed milk
- 1/2 cup butter
- 1 cup light brown sugar
- 1/4 cup white corn syrup
- 1 tsp vanilla
Chocolate Ganache
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream
- 1/2 tsp kosher salt to sprinkle on top (optional)
Instructions
Preheat oven too 350 degrees and prepare 9X9 pan with parchment paper to aid removal when finished
Cream butter and sugar and add egg, vanilla and salt and beat until light and fluffy
Slowly add flour and mix well
Press batter into pan and bake for about 20 minutes
While base is baking, make the caramel by combining the butter, brown sugar, vanilla, sweetened condensed milk and white syrup in a sauce pan.
Over medium heat, whisk until thoroughly while bringing to a boil. Coontinue whisking until candy thermometer reaches 225 degrees. (about 5 minutes)
Pour caramel over the shortbread base, leveling with spatula. Put in the fridge for at least 10 minutes or longer to set the caramel.
Chocolate Ganache
Melt chocolate chips and cream in microwave or double boiler.
If using a microwave, use bursts of 20 second intervals (2 or 3) and blend together until glossy and pour over the caramel.
Sprinkle with salt if desired, chill and cut into bars before serving.