This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee

Enjoy these sweet treats perfect for Mother's Day or any occasion! We had a couple newcomers and a lot of our regular faces ready to help with any question that came up! A great group all the way around!! Send me any of your favorite crepe recipes to share next week!

Amy

Welcome back Around Our Kitchen Table. Tonight we are celebrating Mom with some Sweet Treats. Whether you treat your Mom or Wife to breakfast in bed this Sunday, or a nice homemade dinner with a special dessert, we've got you covered! Even if you live far away and want to send some homemade candy, there's a couple options for you! So, pull up a chair and settle in for some Special Sweet Treats for Mother's Day!


Double Chocolate Scones

These are wonderful, and make a great Valentine's breakfast too. I first found these in Midwest Living magazine and make these for special occasions; I have to make them only occasionally because Barry and I can easily go through the whole dozen ourselves :)


2 C. all purpose flour
1/2 C. granulated sugar
1/3 C. unsweetened Dutch process cocoa powder (reg. unsweetened cocoa powder acceptable)
1 T. baking powder
1/2 t. salt
1/3 C. unsalted butter
1 beaten egg
1/2 C. whipping cream
1 t. vanilla
1 C. mini semi-sweet chocolate chips
1/2 C. chopped pecans, toasted (opt)
Coarse sugar (opt)

In large bowl, mix together first 5 ingredients. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Make a well in center of dry ingredients.

In small bowl, mix egg, whipping cream and vanilla. Add egg mixture to flour mixture. Add chocolate, and pecans is using. Using a fork, stir till just moistened.

Turn out onto lightly floured surface. Gently knead by folding and pressing dough 10-12 strokes or till nearly smooth. Handle dough as little as possible to keep it light. Divide in half. Lightly roll or pat each half into 4 1/2" circle. Cut each round into 6 wedges. Place wedges 1" apart on parchment paper lined baking sheet or ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

Bake at 400° for 12-14 minutes or till bottoms lightly browned. Remove scones directly to cooling rack for 5 minutes and serve warm.

12 scones
***End of Recipe***


Almond Biscotti

A great way to start the day with coffee or tea, or end a nice meal. Although I haven't tried this recipe yet, a friend sent this too me and said they are very nice and crisp and easy to do.

1 c sugar
2 c flour
1 t. baking powder
1/8 t. salt
3 large eggs
2 T. ameretto or (2 T. rum with 1 t. almond ext.)
1 t. vanilla
1 t. anise extract (opt)
1 c whole almonds toasted and chopped
Preheat oven to 300°.

line 2 cookie sheets with parchment paper
combine dry ingredients and set aside
2. whisk eggs, amaretto or rum and almond, vanilla and anise
3. add dry ingredients
4. dough will be thick and sticky.
5. scrape dough onto pan; one log onto one pan.
6. shape into log about 10 inches x 5 in
7. will be messy-it will be fine
8. bake till firm and dry, about 50 min
9. cool 10 min use serrated knife cut into 1/2 in wide slices.
10. lay on baking sheets, cut side up. Bake 20 min, turn and bake 20 min more; cool.
***End of Recipe***


Chocolate Chip and Cherry-Banana Bread

This bread is wonderful and is best prepared a couple days before being served. This would be excellent at a brunch. I made some changes from the original recipe that was geared more toward a Christmas presentation.



3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
¼ t. almond extract or to taste
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips or slightly less regularly chips
1 cup halved, drained maraschino cherries
1/2 cup chopped, toasted almonds

1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.

2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time).

4. Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour. High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to 375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55 minutes.

***End of Recipe***

Chocolate Fudge Cake with Broiled Frosting

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter
3/4 cup milk
1 teaspoon vanilla extract
2 squares (1 ounce each) unsweetened
chocolate, melted in 1/2 cup hot water
1 egg

Topping

6 tablespoons melted butter
1/2 cup brown sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 cup shredded coconut

Sift together the cake flour, baking powder, salt, and sugar. In mixing bowl, beat butter, milk, and vanilla; slowly beat in dry ingredients; beat for 2 minutes. Add chocolate and water mixture and egg; beat 2 minutes longer. Pour batter into greased and floured 9x13x2-inch baking pan; bake at 350° for 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Mix topping ingredients; spread over cake and place under broiler. Broil for about 5 to 7 minutes, until topping is browned and bubbly.

***End of Recipe***

Simnel Cake

An elegant cake fit for a queen!


1 cup butter
1 cup sugar
2 cups flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoon baking powder
2-1/2 cups raisins
2 cups currants
3/4 cup cherries
3/4 cup chopped candied peel
4 eggs
2 tablespoons milk
1 teaspoon vanilla
almond paste
1 7 oz. package flaked or shredded coconut

How to Make Your Simnel Cake (Modern Version).

Cream together butter and sugar; set aside. Sift flour with nutmeg, cinnamon, ginger, salt and baking powder; set aside.

Mix together raisins, currants, cherries and candied peel; set aside.

Beat eggs, add milk and vanilla. Work beaten eggs into creamed mixture. Gradually add half the flour, then add all the fruit, finally mix in remainder of flour (mixture should be fairly stiff).

Line a 9-inch tin with several thicknesses of wax paper. Put half-inch round of almond paste. Add remainder of mixture, smooth top, and bake in a slow oven (325 degrees) for 4 hours.

When cake is cool, cut out another round of almond paste exactly the size of the cake. Cut a three-inch round from the center and place the ring of paste on top of the cake. Form a number of small balls or eggs (11 is the traditional number) with the remainder of the paste and lay these at intervals on the ring of almond paste. Brush with beaten egg and place in a hot oven (500 degrees) for 2-1/2 , or until paste is slightly brown. When cold, fill the center of the cake with glace frosting. When this is set, use a pastry tube to decorate the cake with an appropriate greeting.

Glace Frosting for Simnel Cake:

Combine 1 cup sieved confectioners' sugar, 2 tablespoons water and 1 tablespoon strained lemon juice in the top of a double boiler. Stir over hot water until sugar is melted. The frosting should be only warm. While still warm, pour over cake.

***End of Recipe***

Chocolate Mint Layer Cake

1 c Mint-Chocolate Chips (Nestle's no longer makes these. Some parts of the country may have Hershey's brand. Just add a t. of mint extract to a cup of chocolate chips and combine; let sit)
1 1/4 c Water, divided
2 1/4 c Flour; Unbleached
1 ts Salt
1 ts Baking Soda
1/2 ts Baking Powder
1 1/2 c Brown Sugar; Firmly Packed
1/2 c Butter, Softened
3 ea Eggs; Large

Chocolate Mint Frosting:
1/2 c Mint-Chocolate Chips
1/4 c Butter
1 ts Vanilla Extract
1/4 ts Salt
3 c Confectioners' Sugar
6 tb Milk

Garnishes:
1 x Chocolate Leaves
1 x Chocolate Curls
1 x Chocolate Gratings

Preheat oven to 375 degrees F.
In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool 10 minutes.

In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9" round baking pans.
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on
wire racks.
Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate Mint Frosting:
Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth. Stir in vanilla and salt. Transfer to a large bowl.

Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.
Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

***End of Recipe***

Mother's Day Nut and Date Cake

1 1/2 c Butter
4 c Sugar
1 qt Pecan halves
1 qt Dates, chopped
3 c Flour
Eggs, as needed (5-7)
2 tb Vanilla extract

Prepare a large tube pan; line the bottom with brown paper and grease the pan and lining.

Preheat oven to 275 degrees F.

Cut butter and sugar together until it resembles cornmeal.

Place the pecans and dates in a large bowl and cover with the flour; rub together so all pieces are well-floured.

Dump sugar and butter over top; mix well. Break in eggs (fewest possible) until you have the a wet mass, but not a batter. Add vanilla extract, and pour into prepared cake pan.

Bake about 1 to 1 1/2 hours or until cake tests done.
***End of Recipe***

Manna Cake with Cream Cheese Frosting

3 c flour
1 1/2 c sugar
1 ts salt
1 ts baking soda
1 ts cinnamon
3 ea eggs (beaten)
1 1/2 c salad oil
1 1/2 ts vanilla
8 oz crushed pineapple
1 c chopped pecans
2 c chopped bananas

Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 c butter
1 lb powdered sugar
1 ts vanilla

Topping:
Pecans, halved

Combine the flour, sugar, salt, baking soda and cinnamon. Add eggs and oil and STIR until just moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Pour into well greased 9x13" cake pan.
Bake at 350 degrees for 55 minutes; cool for 15 minutes.
Note: 2 round 9-inch pans may be used for a double-decker cake. Bake for 35 minutes instead of 55. Make double amount of Cream Cheese Frosting.

For Cream Cheese Frosting:
Beat together the cream cheese, butter, powdered sguar, and vanilla; smooth evenly over cake.
Sprinkle pecan pieces over top.
***End of Recipe***

Strawberry Lime Pie

2 x Envelopes unflavored Gelatin
1/2 c Cold water
6 oz Can frzn Limeade concentrate
1/3 c Sugar
3/4 c Water
1 ts Grated Lime rind
1 c Diced Strawberries
1 c Whipping cream, whipped
1 ds Green food coloring
1 x Baked 9" Pie Shell
Sliced Strawberries for garnish

Soften gelatin in 1/2 cup cold water.
Combine limeaid concentrate, sugar, and 3/4 cup water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy.

Stir in lime rind and strawberries.
Fold in whipped cream until blended; tint pale green with food coloring.
Chill until mixture mounds when dropped from a spoon.
Place in pie shell; chill 2-3 hours until firm.
Garnish with strawberries.
***End of Recipe***

Almond Buttercrunch Candy for Mother's Day

1 c Almonds, slivered; blanched
1/2 c Butter
1/2 c Sugar
1 tb Corn syrup, light

Line bottom and sides of 8 or 9 inch cake pan with foil; butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes.

Quickly spread candy in prepared pan. Cool until firm.
Remove candy from pan by lifting edges of foil. Break into pieces.
Makes about 3/4 lb.
***End of Recipe***

Easy Cinnamon Candies

1 c Brown sugar
2 tb Butter
1/2 c Corn syrup
1 tb Cinnamon
1/2 c Water

Combine the sugar, butter, corn syrup, cinnamon, and water.
Boil to soft crack stage (275 - 280 degrees F. on candy thermometer).
Pour into a well-buttered, shallow pan.
When totally cooled cut into squares.
***End of Recipe***