Desserts For Valentine's, Super Bowl And President's Day - Me and My Captain (2024)

• 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

• 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)

• 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

• 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

• 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

• 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.

• 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)

• 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.

• 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)

• 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.