Chocolate Cake

Chocolate Cake

Mix in saucepan

• 3 tbsp cocoa
  
• 1 egg yolk
• 1/2 cup milk
  

• Cook, med heat, until like custard, cool slightly

Add the following;

• 3 tbsp shortening
  
• 1 cup sugar
  
• 1/2 cup milk
  
• 1 tsp vanilla
• sift together & add the following;
• 1/2 cup flour
  
• 1 tsp baking soda
• 1/2 tsp salt
  

Beat well & bake in "8x8" pan for 25-30 minute in preheated 375* oven

This is a recipe that my grandmother use to make.

Strawberry Cheesecake

Strawberry Cheesecake

Ingredients:

1 cup graham cracker crumbs
3 Tbsp. butter, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 cup sour cream
3 eggs
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen strawberries, thawed

Directions:

1. Preheat oven to 325°F

2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.

3. Bake 10 minutes, remove from oven and set aside.

4. Raise oven temperature to 350°F.

5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.

6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.

7. Bake 50 minutes or until center is almost set. Cool.

8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.

9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

I really like this recipe but it's not mine, I'm giving credit to where I got it; http://www.momswhothink.com/cheesecake-recipes/strawberry-cheesecake-recipe.html

Wacky Cake

Wacky Cake

- Bakes at 350*
- Need: 8x8 Cake Pan

• 1 1/2 cups flour
  
• 1 cup sugar
  
• 3 heaping tbsp baking cocoa
  
• 1/2 tsp salt
  
• 1 scant tsp baking soda
  

- Sift all of these ingredients into an ungreased 8x8 cake pan, make 3 wells(indentations with spoon) in sifted ingredients.
- In one put 5tbsp oil
- In another 1 tsp vanilla
- Into third 1tbsp white vinegar
- Pour 1 cup cold water over all ingredients
- Mix well with a fork
- Bake in 350* oven, about 30 minutes

[Yes! This Does Not Take Any Eggs!!]

Peanut Butter Fudgies

Peanut Butter Fudgies

Ingredients needed:

• 2 cups sugar
  
• 2 1/2 tablespoons unsweetened cocoa powder
• 1/2 cup milk
  
• 1/2 cup butter or margarine
  
• 1/2 cup Jif Peanut Butter
  
• 2 cups quick cooking rolled oats
  

Directions:

• In a large saucepan, combine sugar and cocoa powder; add milk, stirring until smooth
  
• Add butter or margarine
  
• Bring to boiling over high heat; boil 2 minutes. Remove from heat.
  
• Add Jif, stirring until melted. Stir in rolled oats; mix well.
  
• Drop from teaspoon onto waxed paper. Cool thoroughly.
• Makes 3 1/2 dozen candies.

Enjoy!!

Mini Cheesecakes

Mini Cheesecakes

- Pre heat your oven to 350*
- You will need muffin cups

• Mix: 2 packages(80z each) cream cheese, softened
  
• 1/2 cup sugar & 1/2 tsp vanilla
  
• Add: 2 eggs
• Place: 12 vanilla wafers in bottom of paper lined muffin cups
• Preheat Oven to 350*
• Bake 20 minutes or until centers are set
• Cool, refrigerate 2 hours or overnight
  

- If you want you can top them with any fruit that you would have on cheescake.

Enjoy!

Hot Fudge Sauce

Hot Fudge Sauce

(Makes 2 Cups)

• 2 cups sugar
  
• 1 /4 Cup baking cocoa
• 1 can (5 oz) evaporated milk
• 1/2 cup butter or margarine, cubed
• 1 tsp vanilla extract

- In small saucepan combine sugar & cocoa stir in milk and add butter(margarine)
- Bring to a boil over medium heat
- Stir constantly reduce heat to low
- Keep stirring about a minute until it starts to thicken a little
- Remove from heat, stir in vanilla
- Serve warm, put leftovers in refrigerator

To reheat: Put in saucepan over medium heat, bring to a boil, stir until smooth.

Merry Christmas Eve!

Trina and I would like to wish everyone out there where ever you may be a Merry Christmas Eve, we just finished making the Peanut Butter Pie we have up here on the blog, it was one of the first recipes we posted. I think it came out okay considering neither of us have ever made it before, I'm so use to my mom making it and it looks perfect when it comes out. All I have to do is add some more whipped topping and drizzle hot fudge and peanut butter over the topping tomorrow when we're ready to have some. It's so good, I can't wait, I look forward to having it each holiday season, this will be the first time Trina tries it, let's hope she likes it.

I'll be posting a few more recipes today, I'm not sure if I'll get any up tomorrow but Friday it's back to the grind and posting more recipes. We would love to hear how everyone's holiday goes, what you made, if it came out right or was it a disaster? We're having ham and all the goodies to go with it, I'll let everyone know how dinner is but I'm sure it'll be great because Trina is a very good cook.

Well, off to watch some Christmas movies and hang out, if there's a recipe you'd like to see please leave us a comment or if you have a story to share with us, e-mail us at Coast2CoastRecipes@gmail.com, we'll post it here on the blog! Just be sure to give us your name and if you want us to post your e-mail or something along with it, thanks

Happy Holidays, Cooking & Blogging!!

AppleSauce Cake

This is a recipe for AppleSauce Cake that my mom recently gave too me, it's the one my grandma use to make. Pre-heat your oven to 350* for this cake and you'll need a bundt pan to bake it in.

AppleSauce Cake

• 1/2 cup Butter or margarine, softened
• 1 cup sugar
  
• 1 cup applesauce
  
• 1 cup raisins
  
• 1/2 cup chopped nuts, optional
  
• 1/2 cup each green & red cherries (These are sold in jars, can use one color too)
• 1/2 cup flour
  
• 1/4 tsp ground gloves
• 1 tsp cinnamon
  
• 1/4 tsp salt
  
• 1/2 tsp baking soda
• 1 tsp baking powder

- Set aside a few cherry halves for top
- Mix all ingredients together
- Pour into greased & floured bundt pan
- Place cherries on top, bake in pre heated 350* oven for one hour

Enjoy!! I can't find a picture of this one, but if I do I'll add it to this posting.

Do you have a recipe to share with us?

Hi everyone!

We're so happy we've been able to post a couple recipes already, do you have one you'd like to share with us or possibly one you'd like to see? If you want to share one please feel free to leave it in a comment or you can e-mail us at coast2coastrecipes@gmail.com, we'll gladly post it in a new blog post and give you credit for the recipe as well.

We'd love to hear about any cooking or baking disasters you might have had over the years or over this Holiday season, yes, their bad but sometimes others like to hear about them, we would love here at Coast 2 Coast Cooking's Blog. We'll be posting a lot of recipes over this week but we will keep the blog up to date every single day with new recipes or tips for cooking/baking. For any past blog entries please check out the blog archive which can be found on the side hand side of the blog.

Happy Holidays & Happy Blogging!

Decadent Peanut Butter Pie

My mom makes this pie every Christmas but now that I recently moved out to California and will be spending my Christmas here, the best friend and I will be attempting to make this pie on Christmas Eve. It's very rich and sweet so it's one of those once a year kind of treats, my mom didn't make this recipe up herself, neither did I, it's from Smuckers so I want to give credit where it's deserved.

*Decadent Peanut Butter Pie*

1 prepared chocolate cookie pie crust
1 cup Jif creamy peanut butter
8 oz cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1 jar (11.75 oz) Smucker’s Hot Fudge Ice Cream Toppings, divided

Drizzle: 2 tbs Smucker’s Hot Fudge and 2 tbs Jif Peanut Butter

In a medium bowl, beat together the Jif peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Smucker’s Hot Fudge, place remaining Smucker’s Hot Fudge into a microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Smucker’s Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layer.

Place the 2 tbs Smucker’s Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs Jif Peanut Butter going in the opposite direction of the Smucker’s Hot Fudge.

Enjoy! What makes this dessert so easy is that it's a no bake pie! It's a great treat, anyone who has ever tried it after my mom made it loved it, my cousin thought one year he'd have two pieces, he did than he regretted it because he didn't believe it was so sweet until he didn't feel well lol, so be prepared, one decent size piece at a time is good. It will last for a few days, that is if their are leftovers. I doubt there will be if you bring it to a Christmas Party or if your having company over or going somewhere and bringing dessert.

*I found the picture of the pie via a Google image search, I had one of the one my mom made a couple Christmas' ago but I just can't seem to locate it.

Welcome To Coast 2 Coast Cooking's Blog!

Welcome to Coast 2 Coast Cooking your home for recipes, cooking tip and more. This is the place where you can find recipes from desserts to meals to appetizers. If you have a recipe you'd like to share please leave it via a comment. Here is our first recipe on the blog, it's a recipe my mom always use to make when I was a kid.


*Peanut Butter Cookies*

(Can be filled with preserves, cherries or chocolate chips)

- 1 Cup Flour
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 Cup Packed Brownsugar
- 1/4 Cup Sugar
- 1 Cup Smooth Peanut Butter
- 1/2 Cup Butter Or Margarine, Softened
- 1 Large Egg
- 1/2 tsp Vanilla Extract

- Sift together flour, baking soda and salt.
- Set Aside
- In large bowl combine sugars, add peanut butter and butter
- Beat until smooth and creamy(I beat with a fork)
- Add egg and vanilla, mix
- Refrigerate at least 1 hour
- Shape dough into 1" balls
- Place on cookie sheet, 1 1/2" apart
- Make indent in center with wooden spoon handle
- Bake in 375& oven 10-12 minutes

*Will be soft, cool till able to lift off sheet to rack
*Full Centers
*Makes 5 Dozen