Individual Choco-flan Cakes

Individual Choco-flan Cakes


Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)


1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy


1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.


Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.

Lemon & Ginger Bundt Cake

Lemon & Ginger Bundt Cake

Preheat oven 350 degrees

Spray the Bundt pan liberally with non-stick spray or butter and flour pan and set aside.

Mix together:

3 cups all-purpose flour

lemon zest of two large lemons

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

and set bowl aside.

Beat together until light and fluffy:

1 cup unsalted, room temperature butter

2 1/2 cups granulated sugar

Break 6 extra large eggs into a separate dish and then add to butter and sugar mixture one at a time, beating well in-between each one.


juice of two lemons (approximately 1/3 cup)

Mix together well.

Place mixer on low and add flour mixture and 1 cup of sour cream — 1/3 of each at a time beginning and ending with the flour mixture.  Do Not Over Mix.  Scrape down sides of bowl often — mixing from the bottom of bowl.

Spoon batter into prepared pan and spread out evenly.  Bake for 55 to 60 minutes or until pick comes out clean.

Cool in pan for at least 5 minutes and then turn upside down on wire rack and remove from pan to completely.

In the meantime, mix together:

2 cups powder sugar

Zest of 2 lemons and then the juice of both to make a glaze for cooled cake.  Mix very well.

Place cake that is on wire rack over a sheet pan and spoon the glaze over top of cake.

Cut and enjoy with a cup of tea or coffee.  Enjoy!

Tea Time Lime Cookies

Tea Time Lime Cookies

Preheat oven to 350 degrees

2/3 cup vanilla soy milk
2 large limes — 1st zest each and set aside then juice each into the soy milk and set aside
1 cup softened unsalted butter
1 1/2 cups sugar
2 large eggs
Zest of 2 limes
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time and mix into creamed mixture until well combined. Add zest of limes. Sift together flour, baking powder, salt and baking soda. Now alternate flour mixture and milk/lime juice mixture, about a third at a time until all is incorporated. Do not over-mix but make sure all is mixed from the bottom of bowl. Drop by rounded teaspoons or by 1″ ice-cream scoop onto parchment lined baking sheet and place in preheated oven for 13 to 15 minutes or until slightly brown on edges.

Remove from cookie sheet and place on cooling rack until cooled.

Mix together:

The zest and juice of one large lime. Add 2 cups powdered/confectioners sugar until smooth and creamy. Add additional juice or powdered/confectioners sugar until slightly runny texture so that it will stick to top of cookies when dipped. Dip each cookie after it is cooled and place on wire rack until the glaze is hardened. Pour a large glass of milk or a cup of coffee or tea and have a cookie and enjoy.

Potato Rolls

Potato Rolls


5 teaspoons active dry yeast
2/3 cup warm water (110 to 115 degrees)
3/4 cup warm milk (110 to 115 degrees)
2/3 cup sugar
2/3 cup shortening
2 large eggs
2 1/2 teaspoons sea salt
1 cup mashed potatoes
6 cups of all-purpose flour (1/4 cup more for board)


In a measuring cup or small bowl, dissolve years and 2/3 cup warm water with 1 teaspoon sugar. Let sit for 5 minutes or until yeast begins to dissolve. In the mean time, cream sugar and shortening together until light and fluffy. Add mixture of eggs, potatoes, yeast mixture and milk to creamed mixture. Add 2 cups of flour and mix. Add salt and remaining flour one cup at a time, mixing until dough forms a soft ball.

Form into a ball and place in a greased bowl, turning once to coat the top. Cover and place in warm location and let rise until doubled, about 2 hours.

Pour out onto lightly floured board. Punch down and divide into rolls (makes about 15 or 16 depending on size) Place rolls in lightly greased baking pan (8″ x 12″ or 3 9″ round baking pans). Cover and let rise until doubled about 1 hour.

Preheat oven to 350 degrees. Gently brush tops of rolls with vegetable oil and place in preheated oven and bake for 25 to 30 minutes or until golden brown and toothpick comes out clean. Remove from pan or pans and let cool on wire rack. Serve.

Sauerkraut Dark Chocolate Cake

Sauerkraut Dark Chocolate Cake

This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.

Pre-heat oven to 365 degrees

3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla

Mix these ingredients together until light and fluffy

Sift together:

2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Add 1/3 of mixture alternating with a mixture of:

1/2 cup buttermilk
1/2 cup warm water

When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.

1 cup sauerkraut — rinse in cool water and drain.
1 cup coconut — unsweetened
1 cup pecans — finely chopped

Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.

Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.

Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.


2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.

1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar

Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!



Grandma’s Gluten Free Cookies

Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.

Cream together:

1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla

2 large eggs — one at a time mixing well after each addition

Sift together:

3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt

1 cup milled flaxseed
21 Tablespoon orange zest

Add to butter mixture, mixing well but do not over-beat

2 cups chocolate chips
1 cup pecans chopped

Optional additions:
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding

By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.

AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.



Ginger and Ginger Bundt Cake

Ginger and Ginger Bundt Cake

Pre-heat oven to 365 degrees

Cream together:
1 cup butter softened
2 cups sugar

Add one at a time:
4 large eggs
1 egg yoke
2 teaspoons vanilla

Sift together:
2 1/2 cups all-purpose flour
4 teaspoons ground ginger
1/2 teaspoon salt
2 teaspoons baking powder

Mix into creamed mixture:
1 cup sour cream and alternate with flour mixture 1/3 at a time until all is mixed together.

Stir in:
3/4 cup crystallized finely chopped ginger

Prepare the bundt pan by spraying it and then take 1/2 cup Turbinado sugar and pour it into pan and swirl it around until it has coated all sides and middle of pan.

Bpour batter into bundt pan, spreading it around evenly and bake for 60 minutes or until toothpick comes out clean when stuck in center. Cool on rack for 15 to 20 minutes and then turn out onto plate and decorate with fresh strawberries, blackberries or whatever kind of fruit is in season. Add a dab of whip cream and enjoy!!