Diane's Sleepover Cake

When Aunt Diane gave me this recipe I thought it was some awesome cake made for sleepovers, and I was bummed that my mom never made me a cake for sleepovers.  I was happy to learn that this cake wasn't something that I had been missing out on during sleepovers but that the sleepover part was talking about the cake itself.  It is a sleepover cake because the cake sleeps over in the fridge the night before you bake it! You're off the hook Mom!

Ingredients:

2 cups flour

1 cup sugar

1 cup buttermilk

2/3 cup butter

1/2 cup brown sugar lightly packed

2 eggs

2 Tbsp dry milk powder - I don't have this but I'm guessing creamer counts

1 Tbsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Topping

1/2 cup brown sugar - lightly packed

1/2 cup pecans

1/2 tsp nutmeg

1/4 cup melted butter

*This recipe is for 9x13 cake but I halved it to make an 8x8*

Mix all dry ingredients together

Melt 2/3 cup butter

beat eggs into buttermilk

Mix butter, buttermilk and eggs into dry ingredients

pour into a greased pan

top with 1/2 cup brown sugar

top with 1/2 pecan pieces

put the cake in fridge for its sleepover

top with 1/4 cup melted butter

ready for the oven

bake at 350 for 30 minutes

Enjoy!

Eric's Buckeye Bars

Eric is an Ohio Buckeye and they have a candy that looks like their beloved buckeyes, these bars are a redesigned and easier to make version of those candies.  I liken these to a peanut butter cup on steroids! 

YUMMY! 

Ingredients:

1 cup peanut butter

1 cup butter

2 cups graham cracker crumbs

2 1/2 cups powdered sugar

1 12 oz bag of milk chocolate chips

6 Tbsp cooking oil

* I forgot to put the oil and second stick of butter in the pic*

Crush up graham crackers to get 2 cups of crushed graham crackers, it took about 1 1/2 sleeves of graham crackers

pulse until ground fine

Mix graham cracker crumbs with powdered sugar

 Time for the butter and peanut butter

melt the 2 together over medium heat

pour butter and peanut butter mixture together with graham cracker and powdered sugar mix

 mix until well combined

place into a 9 x 13 pan

pat down mixture to form a "crust" layer

slowly melt chip with oil over low/medium heat 

pour melted chocolate over "crust"

make sure everything is covered with chocolate and then place in refrigerator for a few hours to harden 

Cut into bars

Enjoy!

Frosted Pineapple Squares

This is another one of those family recipes that I have never had or heard of but was given the recipe by my mom and aunt and told it was yummy.  I have been intrigued by this recipe for a long time because it does indeed sound good but kept putting if off because it involves using yeast and yeast and I don't always get along.  Whenever I use yeast I can only get it to work about half the time.  This time it about 3/4 worked.  I got a little rise out of the dough but I feel that it probably should have rose a bit more, maybe my house is to cold.  It was still yummy but I'm betting it could have been a bit more light and flaky.  This turns out like a huge pineapple toaster strudel!

Ingredients:

Pineapple filling

1/2 cup sugar

3 Tbsp cornstarch

1/4 tsp salt

1 egg yolk - lightly beaten

1 14 oz can Crushed Pineapple - undrained

Dough

2/3 cup milk

1 tsp sugar

1 package active dry yeast

4 egg yolks - lightly beaten

4 cups sifted flour

1 cup butter

Mix sugar, salt and cornstarch together in a sauce pan

Separate your egg yolk

stir yolk and pineapple into pan with sugar, salt and cornstarch

cook over medium heat, stirring constantly until thick and smooth about 7 minutes

let cool while making dough

scald milk

add sugar  and let cool to lukewarm

cut up butter so it is easier to mix in with flour

Measure and sift flour

use a pastry blender to cut the butter and flour together

keep blending until butter and flour are a pea sized consistency

dissolve yeast in warm water to activate

add yolks and yeast to lukewarm milk

add milk mixture to flour

kneed together until dough forms

divide dough into two pieces and put one on a floured surface

roll out into a big rectangle

put on a parchment paper lined pan

pour pineapple filling over the top and spread out, leave some room around the edges to seal it with the top piece of dough

roll out the second piece of dough to be roughly the same size

place it on top of the pineapple filling

pinch the edges together

I decided after pinching the edges together to roll them up and make it a litter prettier

cut some slits in the top for steam to escape

let the dough rise for about an hour

*it rose a little but I'm sure it could have rose more*

Bake at 

mix together some powdered sugar and a little milk to make a glaze, drizzle it over the top

cut squares and serve warm

Enjoy!