Wednesday, October 19, 2016

Wow did not realize it had been so long since I posted..
Here is an oldie but goodie.

Tuesday, November 10, 2015

Rebekah Ward Borges Blog

Pumpkin Doughnut

Whisk together 1 egg, 1 egg yolk until frothy. Add 1 cup fresh pumpkin puree(you can use canned), 1/2 cup sugar, 1/4 cup brown sugar, 3 Tablespoon unsalted butter melted, and 1/2 cup buttermilk, whisk until combined. Stir 4 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoon pumpkin pie spice, 1 teaspoon salt. Fold in 3 cups sifted all-purpose until a sticky dough forms. Cover with plastic wrap and freeze 15 mins. Meanwhile heat 2″ oil to 370 degrees in an electric skillet, deep fryer, or straight sided pan over medium heat. Pat out dough on a well-floured surface to 1/2 thick, then cut with 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes in heated oil until browned, about 3 mins, turning once. Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.

Apple Cider glaze

1/4 cup apple cider (can be substituted for unsweetened chai tea), pinch of salt and 3 cups powdered sugar. Heat cider(or chai) and salt in a small saucepan over low heat until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 mins.

Monday, November 2, 2015

Grammie's Coconut Pie

4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla

1 baked pie shell

2 lg egg whites
4 Tbsp sugar

 Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.

 Cool slightly, then turn into pie shell.

 Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.

Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake
in moderate oven (350 degrees) 10 minutes, until browned.

Take out of oven and let cool completely then refrigerate.

 Slice and serve

Friday, October 23, 2015

Banana Nut Bread

1⁄2 cup butter (or margarine)
1 1⁄2 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, mashed (about 1 cup)
1⁄4 cup milk
2 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2-1 cup chopped pecans (optional) or 1⁄2-1 cup walnuts (optional)

Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 2 bread pans or pour into muffin cups. For loaf bake at 350 for 60-75 minute Muffins 350 for 25-30min. Enjoy!

Friday, March 13, 2015

Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Tuesday, February 17, 2015

Old Fashioned Butter Cake

2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla.  
With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  
Add eggs and beat for 2 minutes more.


Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  

 Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.  Best Cake ever.

Thursday, November 20, 2014

Pecan Pie Bars for a Crowd Recipe

Prep: 20 min. Bake: 45 min. MAKES: 72 servings
        6 cups all-purpose flour
  1-1/2 cups sugar
  1 teaspoon salt
  2 cups cold butter, cubed
  8 eggs
  3 cups sugar
  3 cups corn syrup
  1/2 cup butter, melted
  3 teaspoons McCormick® Pure Vanilla Extract
  5 cups chopped pecans
In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.

Thursday, July 3, 2014


Easy Peach Cobbler


1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, 
stirring just until dry ingredients are moistened. 
Pour batter over butter 
(do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Monday, June 23, 2014



1½ cups whipping cream
¼ cup sugar
½ teaspoon vanilla
11 oz. box Nilla Wafers, finely crushed
1.5 quart sherbet, softened

Beat the whipping cream with the sugar and vanilla until fairly stiff.
In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top).
Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom.
Spread softened sherbert over the top evenly.
Spread remaining whipped whipping cream over sherbet.
Sprinkle remaining cookie crumbs over the top and freeze.
Let set in freezer at least 3 hours before serving.

Saturday, May 31, 2014

Pineapple Upside Down Cake


1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup dark brown sugar
1/4-1/2 cup butter
1 (20 ounce) can pineapple slices
1 (8 ounce) jar maraschino cherries (optional)
walnut halves (optional)

Follow instructions on cake box for making an oblong single layer cake.
Prepare cake batter and set aside.
Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
Sprinkle brown sugar generously over the butter.
Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
Pour cake batter on top of the pineapple/cherry/nut mixture.
Place in oven and bake as directed on cake box.
As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
If you wait too long the sugar will harden and be difficult to remove.
Note: Peaches may be used in place of pineapple.

Monday, May 26, 2014

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


1 stick butter
3 Tablespoon cocoa
6 Tablespoon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Tuesday, January 14, 2014

Caramel and Chocolate Pecan Bars


For the crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup pecan halves
For the topping:
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 cup semisweet chocolate chips

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.

Friday, January 3, 2014


2 c plain flour
2 c sugar
3/4 c cocoa
2 tsp. baking soda
1 tsp. baking powder
pinch salt
1/2 c oil
1 c milk
1 c hot coffee
2 eggs
Put all in a bowl and mix. Pour into greased baking pans and bake at 350 for 35

Saturday, October 19, 2013


1 pkg. (2-layer size) yellow cake mix 
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling 
1/2 cup milk 
1/3 cup oil 
4 eggs 
1-1/2 teaspoon pumpkin pie spice, 
1 pkg. (8 oz.) Cream Cheese, softened 
1 cup powdered sugar 
1 tub (8 oz.) whipped topping, thawed 
1/4 cup caramel ice cream topping 
1/4 cup chopped Pecans 

Preheat oven to 350°F BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. Pour into 2 greased and floured 9-inch round pans. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer! Drizzle with caramel topping just before serving; top with nuts. 

Wednesday, August 21, 2013

Fresh Blueberry Pie Recipe


3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked

In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

Sunday, August 4, 2013


Nonstick cooking spray 
1 cup shredded sweetened coconut 
1 cup chopped walnuts or pecans 
1 package German chocolate cake mix 
10 bite-size coconut candy bars, chopped, such as Almond Joy 
One 8-ounce package cream cheese, at room temperature 
1/2 cup (1 stick butter), at room temperature 
2 cups confectioners' sugar 

Chocolate Pecan Glaze, recipe follows...

Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. 

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. 

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. 

Chocolate Pecan Glaze: 
1/2 cup (1 stick butter) 
1/4 cup milk (more if a thinner consistency is desired) 
2 tablespoons cocoa powder 
1 teaspoon vanilla extract 
1 1/2 to 2 cups confectioners' sugar 
1 cup pecans, chopped

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

Friday, April 19, 2013



1 stick margarine
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
chocolate syrup


Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days

Monday, April 1, 2013

This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.
The Best Fruit Salad in my opinion!

1 (29 ounce) can peach slices 
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb strawberry, (quartered) 
1 banana, (sliced)
1/2 pint blueberries 
1 bunch grapes (I use the red ones) 
1 -2 tablespoon sugar (optional)

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Saturday, December 8, 2012

Crock Pot Creme Drop Fudge

 Below is a note from the recipe source, I found it interesting to read - so included it for you. I do remember these, do you? And I may just have to go on the hunt of these and try this recipe if time allows.

Usually when fudge making is going on in my house there are lots of kitchen gadgets and tools that go along with the ingredients. You know, the silicone spatula for stirring, the candy thermometer for reaching JUST the right temp so your fudge will set correctly.... those kinda things.
When I was at the grocery recently I saw a bag in the candy isle that I hadn't seen in a while, Old Fashioned Creme Drops! I was VERY excited to come across these so I picked up a couple of bags and headed home with them. Once I got home and got everything unloaded and was reading on the package of the creme drops I realized that those might be just the thing to make fudge out of. It already had the chocolate part covered and the marshmallow cream part covered.... so why not give it a try?!
Am I ever glad I tried crock pot creme drop fudge! They were delicious beyond delicious, they were perfect. The perfect amount of sweet without being too rich. The perfect consistency without being too soft or too hard. They weren't grainy at all. They melted in your mouth, coating your tongue and making you close your eyes to savor the moment. The truly were the perfect fudge. And my family devoured it in less than 2 hours after I cut it into bite sized pieces. 
(2) 10 oz bags of old fashioned creme drops
1 1/2 cups of semi-sweet chocolate chips
3 heaping Tablespoons of butter
Place ingredients in a 1 1/2 - 2 quart crock pot.
Secure a couple of layers of paper towels with lid to absorb any condensation during the cooking process.
Turn to LOW and cook for 45 minutes - an hour.
Remove lid and stir.
Replace lid and cook additional 15 - 45 minutes until all ingredients have been completely melted and can be stirred until smooth and glossy looking, making sure there are no lumps left.
Pour mixture into an 8"x8" foil lined pan that has been lightly greased.
Let sit for at least 3 - 4 hours on counter top until completely cooled before cutting.

Saturday, December 1, 2012

Microwave Peanut Brittle
1 c. sugar
1/2 c. white corn syrup
Mix together in 1 1/2 quart casserole and microwave on high 4 minutes. Add: 1 c. roasted, salted peanuts You may use raw peanuts if you add 1/8 teaspoon salt to sugar mixture before cooking. After adding peanuts, microwave on high 3 to 5 minutes, until light brown.
   Now add:
1 tsp. butter
1 tsp. vanilla
Blend well. Microwave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. Add:
1 tsp. baking soda
Stir until light and foamy. Pour mixture onto lightly greased cookie sheet, or buttered non-stick coated cookie sheet. Let cool, then break into small pieces and store in air-tight container. Makes about a pound.

Monday, October 22, 2012



21/4 cups all purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened 
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups nestle toll house morsels
1 cup chopped nuts 


Preheat oven to 375°

Combine  flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tuesday, October 16, 2012

Braised Short Ribs

3 pounds short ribs of beef
small amount of cooking oil

Cut meat into serving portions
and dredge with flour, brown in hot pan

Barbecue Sauce

4 Tbsp. minced onion
3/4 cup water
1 cup tomato puree or sauce
3 Tbsp. vinegar
2 Tbsp. worcestershire sauce
1 tsp salt
1 tsp paprika
1 tsp chili powder
1/2 tsp blck pepper
1/4 tsp cinnamon
dash of ground cloves

In saucepan combine ingredients and heat until boiling.
Pour over meat, cover and cook in kettle at simmering temps
or in a slow oven (300)  1 1/2 - 2  hours or Til tender

Monday, September 3, 2012

Peaches and Cream


1 package (16 ounces) pecan shortbread cookies, crushed
1/2 cup butter, melted
1 cup sugar
1 package (3 ounces) peach gelatin
2 tablespoons cornstarch
1 can (12 ounces) lemon-lime soda
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
6 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup unsweetened pineapple juice


In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish.
In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally.
Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight. Yield: 15 servings.