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In the Kitchen

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Mark shares his recipes, tips and suggestions.

Previous recipes: Witch Hat Cookie Treats, Orange Coffee Cake, Lemon Jell-o Fruit Salad, Mark's Marvelous Cupcakes, Cream Cheese Icing, Peach Custard Pie, Hamburger Cookies, Savory Summer Pie, Cherry Crumb Cake, Miss Nora's Fudge, Bon Bon's Tea Cakes, Divinity, Buckeyes, Fruit Bars, Darrell's Fruitcake, My Mother's Cake Layers, My Mother's Chocolate Icing, Pumpkin Trifle, Turkey and Dressing Casserole, Pumpkin Fudge, Pumpkin Dip, Caramel Cake.

Witch Hat Cookie Treats

1 package (18 ounces) refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips, melted
16 sugar ice cream cones

Preheat oven to 350 degrees. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions. Mix dough and cocoa powder in large bowl until well blended. Shape dough into 16 balls. Flatten each ball on prepared cookie sheet into 3 1/2 to 4-inch circle. Bake 6 - 8 minutes or until set. Cool on cookie sheets 5 minutes; transfer to wire racks to cool completely.

Line large tray with waxed paper. Place the chocolate chips in a small microwavable bowl. Microwave on HIGH for 1 - 1 1/2 minutes or until completely melted; stirring at 30-second intervals. Coat sugar cones with melted chocolate using clean pastry brush. Stand up on prepared tray; let set.

Fill cone with candy corn or M & M's. Use decorator icing to attach the filled ice cream cone to the cookie (brim of the hat). Decorate with icing and assorted colored sugars and decors.

Orange Coffee Cake

3/4 c. sugar
1/2 c. chopped pecans
1 T. grated orange rind
2 11-oz. cans refrigerated buttermilk biscuits
1/2 c. butter, melted
1 c. sifted powdered sugar
2 T. orange juice

Combine sugar, pecans, orange rind in small bowl. Dip each biscuit in melted butter and dredge in sugar mixture. Stand each biscuit on edge in a lightly greased Bundt pan. Drizzle with remaining butter and sugar mixture. Bake at 350E for about 45 minutes or until golden brown. In the meantime, mix powdered sugar and orange juice for glaze. Immediately invert pan onto a plate when removed from oven. Spoon glaze over warm bread. Best served warm.

Lemon Jell-O Fruit Salad

2 6-oz. boxes lemon Jell-O
1 lg. can pears
1 lg. can peaches
1 lg. bottle Maraschino cherries
1 lg. can pineapple chunks
1 lg. can Mandarin oranges
3 bananas, sliced
2 apples, diced
2 c. grapes
1 c. peach juice

Drain all fruit well, reserving 1 cup peach juice. Dissolve Jell-O in 2 cups of hot water. Add 1 cup of cold water and the cup of peach juice. Stir well. Fill a large bowl with fruit and pour Jell-O mixture over it.

The can be done with any type Jell-o. For a more tropical flavor, try half lemon and half pineapple Jell-O.

Mark's Marvelous Cupcakes

3/4 lb. butter
1 (8-ounce) package cream cheese
6 large eggs
3 cups sugar
3 cups cake flour, sifted before measuring
1 tsp. vanilla, almond or lemon flavoring

Cream butter with cream cheese until smooth and fluffy. Add sugar and beat until thoroughly blended. Add eggs, one at a time, beating well after each addition. Carefully add sifted flour, a little at a time, and mix until smooth. Stir in flavoring. Spoon into paper cupcake shells and bake until cake tester or toothpick comes out clean and the are golden brown in a 325 degree oven. Remove from cupcake pans and allow to completely cool prior to icing. Makes 18 to 24 cupcakes - depending on the size of the cupcakes.

Cream Cheese Icing

1 8-oz. package cream cheese
1 stick butter
1 box 10X powdered sugar
1 tsp. almond extract

Cream butter and cream cheese together until smooth. Slowly add powdered sugar until well blended. Stir in almond extract. Icing can be colored with food coloring. I usually make more than one recipe because we like cupcakes completely covered with thick icing.

Peach Custard Pie

2 unbaked 9" pie shells (I use deep dish because I like more custard. In fact, I usually make one and one half to two times the custard.)
4 ripe peaches (Depending on the juiciness of the peaches you may want to use only 3.)
1 cup sugar
1/3 cup plain flour
2 eggs, well beaten
1/2 stick butter, melted
1/4 teaspoon almond flavoring, or flavoring of your choice

Preheat oven to 350 degrees. Peel and slice peaches and arrange them into bottom of pie crusts. Mix the sugar and flour. Add the well beaten eggs, melted butter and flavoring, mixing well. Pour over the peaches.

Bake until crust browns and custard thickens and sets. Time will range from 45 minutes to an hour depending on the oven. Just continue to check from 30 minutes on to test the stage of the custard.

Serve with ice cream while still warm for the best peach dessert you've ever had!

- As seen on Cox's channel 15, The Mark Ballard Show - July

Hamburger Cookies

Buns
1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup creamy peanut butter
1/3 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
Beaten egg white and sesame seeds (optional)

Burgers
1/2 (18-ounce) package refrigerated sugar cookie dough
3 tablespoons unsweetened cocoa powder
2 tablespoons packed light brown sugar
1/2 teaspoon vanilla
Red, yellow and green decorating icings

1. Preheat oven to 350 degrees. Grease cookie sheets. For buns, remove dough from wrapper; place in large bowl. Let stand at room temperature for 15 minutes. Add peanut butter, flour, brown sugar and vanilla to dough; beat until blended. Shape into 48 (1-inch) balls; place 2 inches apart on cookie sheets.

2. Bake 14 minutes or until browned. If desired, remove from oven after 10 minutes; brush with egg white and sprinkle with sesame seeds. Return to oven; bake 4 minutes. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.

3. For burgers, remove half of the dough from wrapper. (Reserve remaining dough for another use) Beat dough, cocoa, brown sugar and vanilla in bowl until blended. Shape into 24 (1-inch) balls; place 2 inches apart on cookie sheets. Flatten cookies to 1/4 –inch thickness with a diameter slightly larger than the buns.

4. Bake 12 minutes or until firm. Cool on cookie sheets 2 to 3 minutes. Remove to wire rack; cool completely.

5. To assemble, use icing to attach burgers to flat sides of 24 buns; pipe red, yellow and green icings on burgers. Top with remaining buns.

Makes 2 dozen sandwich cookies

Tater Tot Casserole

2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) container sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
1/2 teaspoon seasoning salt
1/2 cup butter, softened
3 cups cornflakes cereal
1/2 cup butter, melted
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish. In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste). Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)

Fabulous Baked Beans

4 strips bacon, fried and drained
1 lb. ground beef, browned and drained
2 small onions, chopped
1 bell pepper, chopped
Garlic salt to taste
1/2 cup brown sugar
1 tsp. yellow mustard
1 (3-oz.) can tomato paste
1 T. barbecue sauce
2 medium cans pork and beans

Fry bacon. Brown ground beef, onions and bell pepper in bacon grease. Combine remaining ingredients, except beans, in separate bowl. Stir in beans. Finally, stir in ground beef mixture. Pour into large Dutch oven or baking dish. Top with crumbled bacon. Bake at 325 degrees for 20 – 25 minutes or until simmering hot. Enjoy!

Savory Summer Pie

½ (15-oz.) pkg. refrigerated piecrusts
1 sm. red bell pepper, chopped
½ purple onion, chopped
2 garlic cloves, minced
2 T. olive oil
2 T. chopped fresh basil
4 lg. eggs
1 c. half-and-half
1 tsp. salt
½ tsp. pepper
2 c. (8-oz.) shredded Monterey Jack cheese
a c. shredded Parmesan cheese
3 plum tomatoes, cut into ¼-inch-thick slices

Fit pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork. Bake at 425E for 10 minutes. Remove from oven; set aside. Saute bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil. Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato. Bake at 375E for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving. Yield: 8 servings

Cherry Crumb Cake

1 c. Crisco (white works best)
1 c. Miracle Whip (or any whipped) margarine
2 3/4 c. sugar
5 eggs
3 c. cake flour
1 c. milk
2 tsp. vanilla
1 T. butter flavoring

Cream first three ingredients together well. Then add eggs one at a time. Alternate adding 1 cup flour at a time and milk. Add flavorings. Mix well. Makes four layers. Set aside to cool completely before icing.

Icing:
Beat 4 egg whites until stiff
3/4 cup Crisco (white works best)
1 box 10x confectioners sugar
1 tablespoon pure lemon extract
2 6-oz. packages of frozen coconut (slightly thawed)
8 oz. jar cherries (drained and chopped)
Mix Crisco and sugar together, adding egg whites along. Add remainder, stir well and ice cake.

Miss Nora's Fudge

4 1/2 cup sugar
1 tall can milk
2 T. butter
1/2 tsp. salt
12-oz. semi-sweet chocolate morsels
1 pkg. German chocolate squares
1 pint marshmallow cream
2 cups nuts

Mix sugar, milk, butter and salt together and bring to a boil. Boil 6 minutes stirring constantly. Remove from heat and add chocolate morsels, German chocolate squares, marshmallow cream and nuts. Pour into buttered pan and allow to cool before cutting.

Bon Bon’s Tea Cakes

1 3/4 cups sugar
1 cup butter
1 teaspoon vanilla
4 cups plain flour
2 eggs
4 teaspoons baking powder

Combine all ingredients as listed. Roll out the dough on a floured surface. It should be thin. Cut using a cookie cutter. Place on cookie sheet. Bake at 350 degrees until lightly browned.

To make icing, combine confectioner’s sugar with water to a consistency where it can be poured yet not run off the cookies. Icing may be colored using food coloring. I find that the gel type is best for getting true colors to “match” the season!

Bon Bon was a wonderful cook and the grandmother of some of my childhood friends. I have made these since I was a child. Courtney and I still make these with Debra and Blake’s help - for all the major holidays!

Divinity

1/2 c. light corn syrup
2 1/2 c. sugar
1/4 tsp. salt
1/2 c. water
2 egg whites
2 tsp. vanilla
1 c. chopped nuts

Beat egg whites until stiff. Mix syrup, sugar, salt and water. Bring to a boil at 248 degrees (use candy thermometer). Pour one-half of syrup slowly into egg whites beating as you pour. Bring the remaining one-half of syrup to 272 degrees. Then pour this syrup into mixture, beating slowly until mixture thickens. Add nuts and flavoring. Stir until firm and spoon by teaspoons quickly onto wax paper. Allow to completely cool and harden before removing from the paper. Store in airtight containers to maintain freshness and avoid “weeping.”

Every time I make this candy, I think of my dear, departed friend DeLora and miss the adventures we had making this delicious divinity.

Buckeyes

2 c. peanut butter (smooth or chunky)
1 stick butter, softened but not melted
2 c. powdered sugar
1 12-oz. pkg. sweet chocolate chips
1/2 bar paraffin wax

Combine the first three ingredients in a large mixing bowl. Mix these very well. The consistency should be such that you can roll and form the dough into a ball. You may want to refrigerate the dough for 15 to 20 minutes as this makes it easier to work with. Roll into 1-inch balls. Return to the fridge and chill until firm. Melt chocolate and paraffin wax over water in a double boiler or over very low heat in a saucepan. Dip the balls into the chocolate. They can be partially or completely covered. Use a toothpick or spoon to submerge and remove them from the chocolate mixture onto wax paper to dry. If in a hurry, place the chilled balls on wax paper and drizzle the chocolate over the balls. Can be stored in the refrigerator, frozen or eaten immediately.

It is not Christmas without these wonderful treats that Debra and the kids make each year. Our friend Bill Terry expects to find some of these on the table each time he comes over and usually brings his own container to take a few home!

Fruit bars

As seen on Mark’s Cox Communication show during the month of December.

1 box brown sugar
4 eggs
2 c. self-rising flour
1 tsp. vanilla
1/2 stick butter
1/2 lb. candied fruit
1 c. nuts

Mix all ingredients until batter is fluffy. Bake at 350 degrees in a pan treated with non-stick spray for 30 minutes. The temperature and time may vary with each oven. Allow the bars to cool slightly. Cut into bars and dust with confectioners’ sugar.

Fruit cake gets such a bad rap! If you, your family or friends loathe fruit cake in its purest form, try these bars. They remind me a lot of the fruit bars that used to be sold in the bakery at Rich’s in Atlanta during the holidays. We’d always get them when we went to Atlanta to ride the Pink Pig!

Darrell's Fruitcake

1 c. butter
2 c. sifted self-rising flour
6 eggs
2 c. sugar
1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped
1 qt. pecans, chopped
2 (6-oz.) pkgs. frozen coconut, thawed slightly
1 c. sifted self-rising flour

Mix first four ingredients just as you would with a regular cake. Combine the fruits and nuts and coat them with flour. (This keeps them from sinking to the bottom of cake.) Add the fruit and nut mixture and the coconut to the first mixture. Then mix in the remaining flour. Pour the batter into a greased, floured tube or bundt cake pan. Bake at 250 degrees for 2 1/2 to 3 hours. (Cooking time varies with oven so it could take as long as 4 hours.) Be sure to check the doneness occasionally with a toothpick. Cool 10 to 15 minutes on rack before removing from pan. It helps to run a knife around the edge to loosen prior to removing. Enjoy!

My Mother’s Cake Layers

These are the lightest, fluffiest cake layers ever and are suitable for just about any kind of cake.

3/4 c. Crisco (butter flavored)
5 eggs (She always put in 6 though)
2 cups sugar
1 c. plain flour
1 c. self-rising flour
Pinch of salt
1 c. milk
1 tsp. vanilla extract

Cream the Crisco and sugar together until well blended. Add eggs, one at a time. Blend flours into this mixture, alternating with milk. Stir in vanilla. Bake in 3 to 5 layers at 350 degrees until golden brown and toothpick comes out clean in the middle.

My Mother’s Chocolate Icing

3 c. sugar
3 heaping T. cocoa
1/2 cup milk
1/2 cup evaporated milk
1 tsp. vanilla
3/4 stick butter

Combine first four ingredients in a heavy duty saucepan. Cook until mixture reaches soft ball stage. Remove from heat and add vanilla and butter. Beat to combine until cool enough to spread.

Pumpkin Trifle

1 (16-oz.) pound cake, cut into 1” cubes
1 cup sugar
1 (8-oz.) container sour cream
1 (8-oz.) package cream cheese
1 tsp. vanilla
1 tsp. cinnamon or pumpkin pie spice, if desired
1 (29-oz.) can 100% pure pumpkin
1/2 cup flaked, sweetened coconut, toasted
1 (12-oz.) container frozen whipped topping, thawed
1/2 cup chopped pecans, toasted
Caramel Sundae Sauce (sold in the ice cream section of the grocery store)

Place sugar, sour cream and cream cheese in large bowl; beat with electric mixer at medium speed until well combined. Add the can of pumpkin, 3/4 of the whipped topping, the vanilla and spices. Blend well together. Spoon half of the cake cubes into a trifle bowl; top with half of the pumpkin mixture. Sprinkle some of the toasted coconut on top. Repeat layers (cake cubes, pumpkin mixture, coconut). Save a little toasted coconut for the top to garnish. Finish off by adding the rest of the whipped topping to the top. Sprinkle the remaining toasted coconut and pecans on top. Drizzle with caramel sundae sauce. Cover and chill at least one hour. Yields 12 servings.

Turkey and Dressing Casserole

Boneless, cooked turkey breast
8-oz. sour cream
1/2 c. milk
1/3 c. spicy mustard
1 can cream of chicken soup
1 box of chicken-flavored Stove Top stuffing

Buy small pre-cooked turkey breast and cut into small pieces. The size of the breast and the amount you use in the recipe is dictated by your own personal taste. If you don’t use the entire breast, you can use it for other dishes or for sandwiches. Place the turkey in bottom of casserole dish. Mix sour cream, milk, spicy mustard and cream of chicken soup. Pour this over turkey that has been cut up. Add salt and pepper to taste. Cook a box of chicken-flavored Stove Top stuffing as directed. Add to top of turkey and mixture. Bake at 350 degrees for 1 hour.

Pumpkin Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (12-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow cream
1 cup chopped pecans
1 tsp. vanilla extract

Grease a 9 x 13-inch baking pan. In a large saucepan, combine the sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg. Bring the mixture to a boil, stirring constantly. Reduce heat. Boil over medium heat until mixture registers 234 degrees on a candy thermometer (about 25 minutes), stirring constantly. Remove from the heat and stir in the butterscotch chips until completely melted. Add the marshmallow creme, pecans and vanilla. Mix until combined. Pour the mixture into the prepared pan. Spread evenly. Allow to cool at room temperature. Cut into squares and wrap tightly in plastic wrap. Store in the refrigerator.

Pumpkin Dip

1 ( 8-ounce) package cream cheese, softened
2 cups powdered sugar
1 (15-ounce) can solid-pack pumpkin
1 T. ground cinnamon
1 T. pumpkin pie spice
1 tsp. frozen orange juice concentrate

In a medium bowl, combine cream cheese and sugar, mix until smooth. Stir in the pumpkin. Add the cinnamon, pumpkin pie spice, and orange juice. Mix until well blended. Chill in the refrigerator 1 hour before serving. Hollow a miniature pumpkin and place dip inside just before serving. Serve with apple wedges and ginger snaps.

Caramel Cake

Layers
3/4 cup Crisco
5 eggs
2 cup sugar
1 cup plain flour
pinch of salt
1 cup self-rising flour
1 cup milk
1 teaspoon vanilla

Cream the Crisco and sugar. Add eggs one at a time. Blend in flours and salt alternating with milk. Add vanilla. Grease 3 layer pans with Crisco or butter and coat with flour. Bake at 300 degrees until brown but still very moist. Allow to cool on racks for no more than 5 minutes. Turn out onto racks and leave until ready to ice.

Icing
3 1/2 cup sugar
1/2 cup water
1 cup canned milk
1/2 cup butter
1 tablespoon white Karo syrup
1 teaspoon vanilla

In an iron or teflon coated skillet, brown 1/2 cup sugar over low to medium heat. When sugar liquifies and turns dark brown, pour boiling water into pan and allow to boil until mixture is bubbly and is the consistency of thin syrup (about 3 to 5 minutes).

While this is taking place, combine remaining 3 cups of sugar with other ingredients (except vanilla). Bring mixture to a boil. Continue boiling while adding syrup mixture. Cook until mixture reaches soft boil stage. Remove from heat and beat mixture while it cools slightly to a spreading consistency. Do not allow to begin to harden in the pan before icing the cake.

This is my signature cake. I think I’ve made at least 200 over the last few years. While icing, have someone you love get out the knife, plates and forks and the milk! Eat the cake warm for the absolutely most wonderful sugar coma of your life!

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Contact Mark Ballard at markballard@cox.net