[null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://1.bp.blogspot.com/-ZtLD10SJeo8/UzmuA66jUsI/AAAAAAAATOo/u-jBP0MtRBI/s1600/Tropical+cupcakes.jpg", "src": "http://1.bp.blogspot.com/-ZtLD10SJeo8/UzmuA66jUsI/AAAAAAAATOo/u-jBP0MtRBI/s1600/Tropical+cupcakes.jpg", "formatted_filename": "Tropical cupcakes", "rendered_width": 320, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://4.bp.blogspot.com/-fg_br3njXq0/Uzlw8RptfhI/AAAAAAAATOY/Uyxx8z5Ot8o/s1600/Strawberry+cake.jpg", "src": "http://4.bp.blogspot.com/-fg_br3njXq0/Uzlw8RptfhI/AAAAAAAATOY/Uyxx8z5Ot8o/s1600/Strawberry+cake.jpg", "formatted_filename": "Strawberry cake", "rendered_width": 320, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-x7hSJzz8pg4/Uzc3Mnvup0I/AAAAAAAATNk/OqHBG8BpP7U/s1600/butterscotch+pie.jpg", "src": "http://2.bp.blogspot.com/-x7hSJzz8pg4/Uzc3Mnvup0I/AAAAAAAATNk/OqHBG8BpP7U/s1600/butterscotch+pie.jpg", "formatted_filename": "butterscotch pie", "rendered_width": 320, "rendered_height": 296}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-e4mwZQU76Zw/UzXMNAfViyI/AAAAAAAATK0/740C5yE3wfk/s1600/TOH+Layered+Turtle+Cheesecake.jpg", "src": "http://2.bp.blogspot.com/-e4mwZQU76Zw/UzXMNAfViyI/AAAAAAAATK0/740C5yE3wfk/s1600/TOH+Layered+Turtle+Cheesecake.jpg", "formatted_filename": "TOH Layered Turtle Cheesecake", "rendered_width": 320, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://1.bp.blogspot.com/-Glp6_DczQS4/UzWFmE14h1I/AAAAAAAATKE/eodC1DeaNDA/s1600/Black+Forest+Cake.jpg", "src": "http://1.bp.blogspot.com/-Glp6_DczQS4/UzWFmE14h1I/AAAAAAAATKE/eodC1DeaNDA/s1600/Black+Forest+Cake.jpg", "formatted_filename": "Black Forest Cake", "rendered_width": 320, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-Wyz7mq7pIOw/UyyE0GahHnI/AAAAAAAATDk/eXzrJG27zDg/s1600/Amish-Bakery-Custard-Pie-OR.jpg", "src": "http://2.bp.blogspot.com/-Wyz7mq7pIOw/UyyE0GahHnI/AAAAAAAATDk/eXzrJG27zDg/s1600/Amish-Bakery-Custard-Pie-OR.jpg", "formatted_filename": "Amish Bakery Custard Pie OR", "rendered_width": 320, "rendered_height": 240}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://3.bp.blogspot.com/-ZFs29C6f6Wo/Uyt1YXt9sbI/AAAAAAAAS-w/SYanuvkta9A/s1600/funfetti-cake_21.jpg", "src": "http://3.bp.blogspot.com/-ZFs29C6f6Wo/Uyt1YXt9sbI/AAAAAAAAS-w/SYanuvkta9A/s1600/funfetti-cake_21.jpg", "formatted_filename": "funfetti cake", "rendered_width": 320, "rendered_height": 228}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-v_nfJttXx60/UyJOBzaQVnI/AAAAAAAAS2c/MS7l-Z78vgs/s1600/Patti.jpg", "src": "http://2.bp.blogspot.com/-v_nfJttXx60/UyJOBzaQVnI/AAAAAAAAS2c/MS7l-Z78vgs/s1600/Patti.jpg", "formatted_filename": "Patti", "rendered_width": 240, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://3.bp.blogspot.com/-K2PA2YwGAMA/UyD-lPs7vMI/AAAAAAAAS10/z0bm6_eqL1A/s1600/ice+cream+topping+001.JPG", "src": "http://3.bp.blogspot.com/-K2PA2YwGAMA/UyD-lPs7vMI/AAAAAAAAS10/z0bm6_eqL1A/s1600/ice+cream+topping+001.JPG", "formatted_filename": "ice cream topping", "rendered_width": 240, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-7OE9rIyYTx0/Ux-yOnnPFnI/AAAAAAAASyg/99fzfgNhR58/s1600/key+lime+bars.jpg", "src": "http://2.bp.blogspot.com/-7OE9rIyYTx0/Ux-yOnnPFnI/AAAAAAAASyg/99fzfgNhR58/s1600/key+lime+bars.jpg", "formatted_filename": "key lime bars"}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://4.bp.blogspot.com/-wsKs74rkplw/Uxk5TYkoF_I/AAAAAAAASrc/7t-oPSC9O1o/s1600/Strawberry+Pound+Cake.jpg", "src": "http://4.bp.blogspot.com/-wsKs74rkplw/Uxk5TYkoF_I/AAAAAAAASrc/7t-oPSC9O1o/s1600/Strawberry+Pound+Cake.jpg", "formatted_filename": "Strawberry Pound Cake", "rendered_width": 320, "rendered_height": 256}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://3.bp.blogspot.com/-7vwbzM_-Zu4/Uxar9Ydjc-I/AAAAAAAASpA/Zxuc43YB0hc/s1600/peanut-butter-buckeye-bars-collage.jpg", "src": "http://3.bp.blogspot.com/-7vwbzM_-Zu4/Uxar9Ydjc-I/AAAAAAAASpA/Zxuc43YB0hc/s1600/peanut-butter-buckeye-bars-collage.jpg", "formatted_filename": "peanut butter buckeye bars collage", "rendered_width": 152, "rendered_height": 320}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-Lo-sHxCQio0/Uxal2CcoAMI/AAAAAAAASow/T0tFWFSvlN4/s1600/Double+choc+crackles.jpeg", "src": "http://2.bp.blogspot.com/-Lo-sHxCQio0/Uxal2CcoAMI/AAAAAAAASow/T0tFWFSvlN4/s1600/Double+choc+crackles.jpeg", "formatted_filename": "Double choc crackles", "rendered_width": 320, "rendered_height": 240}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-03byZ0Z50es/UxTxUiv6c4I/AAAAAAAASmU/nrnLYv0Yod8/s1600/cherry+nut+crisp.jpg", "src": "http://2.bp.blogspot.com/-03byZ0Z50es/UxTxUiv6c4I/AAAAAAAASmU/nrnLYv0Yod8/s1600/cherry+nut+crisp.jpg", "formatted_filename": "cherry nut crisp"}, null, null, {"document_url": "http://ladybugssweettreats.blogspot.com/2014_03_01_archive.html", "unformatted_src": "http://cqa-umb-eqal.s3.amazonaws.com/s3photo/mpklqTEFM8zVnrz2hO7g7nHY.png", "src": "http://cqa-umb-eqal.s3.amazonaws.com/s3photo/mpklqTEFM8zVnrz2hO7g7nHY.png", "formatted_filename": "mpklqTEFM zVnrz hO g nHY"}, null, null, null, null, null, null, null, null, null, null]
Posted by Linda Wilson at 11:05 AM No comments: Labels: Cakes


In Spring it seems our thoughts and tastes often turn to strawberries. My friend LaVonne Lea Rey posted this recipe to her facebook page and I thought many of you would like this recipe. Enjoy!

Simply Delicious Strawberry Cake Posted by Linda Wilson at 6:43 AM No comments: 


1 deep dish pastry shell, baked
1 1/2 cups packed brown sugar

In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. Recipe courtesy of:Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Old-fashioned-Butterscotch-Pie-recipe-451.aspx?a%3dcknwfhne01531dd%26s%3ds0055659543s%26_mid%3d1085699%26_rid%3d1085699.27400.1065612#ixzz2xO8IW6JB

Posted by Linda Wilson at 2:12 PM No comments: Labels: Pies and Tarts



Love this recipe from a recent Taste of Home contest.

1/4 cup finely chopped pecans
6 tbsp cold butter, cubed

Preheat oven to 325 degrees.
Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

In a bowl, combine the flour, brown sugar, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

4 pkgs (8-oz each) cream cheese, softened
1/4 cup + 1 tsp all-purpose flour, divided
2 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping

In a large bowl, beat cream cheese and both sugars until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

Refrigerate overnight.

1/2 cup milk chocolate chips
2 tablespoons chopped pecans
Additional caramel ice cream topping, if desired

Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

If desired, drizzle with additional caramel topping before cutting to serve. Posted by Linda Wilson at 12:23 PM No comments: 

3 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour
3/4 cup baking cocoa
2 cans (14 1/2-oz each) pitted dark cherries
3 tbsp cherry brandy OR 2 tsp vanilla extract
3 cups heavy whipping cream

Line the bottoms of 2 greased 9-inch cake pans with paper; grease paper and set aside.

In large mixer, bowl beat the milk, eggs, oil, and vanilla until well combined.

In another bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt together; gradually beat into the milk mixture.

Transfer the batter evenly into the prepared baking pans. Bake at 350 degrees 30-35 minutes until a wooden toothpick inserted in the centers comes out clean. Allow to cool in pans 10 minutes then remove to wire racks, peel off paper and allow cakes to cool completely.

Meanwhile, make the filling. Drain the juice from the cherries, reserving 1/2 cup juice.

In a small saucepan whisk the sugar, cornstarch, and reserved juice; add the cherries. Cook, stirring, over low heat until bubbly - about 10-12 minutes. Remove from the heat and stir in the brandy or vanilla extract.

To make the whipped cream, beat the cream until it starts to thicken. Add the confectioners' sugar and beat until stiff peaks form.

Using a long serrated knife, cut each cake in half horizontally. Place one layer on a cake plate and top with 1 1/2 cups of the whipped cream. Spread 3/4 cup filling to within 1/2-inch of the edge. Repeat procedure twice. Top with the remaining cake layer and frost sides and top with the remaining whipped cream. Top with the remaining filling.

Keep cake refrigerated until serving time and refrigerate any leftovers. Posted by Linda Wilson at 7:22 AM No comments: This is another of my old Mr. Food recipes. I have collected his recipes for years since one of my daughters met him many years ago.

Posted by Linda Wilson at 11:29 AM No comments: 2 1/4 cups cake flour1 Tablespoon baking powder1/2 teaspoon salt1 1/4 cups buttermilk4 egg whites1 1/2 cups sugar2 teaspoons lemon zest1 stick butter, room temperature1 teaspoon lemon extract3/4 cup rainbow sprinkles

Note: This recipe is from Baked Bree who frosts this cake with her Marshmallow Buttercream Frosting.

1 cup room temperature butter1 (7-ounce) jar marshmallow creme2 cups confectioners sugar1 teaspoon vanilla (Omitted and used lemon extract for this cake.)1 vanilla bean (optional)

Posted by Linda Wilson at 4:19 PM No comments: 


This recipe is from my friend Patti Crane who is an excellent baker.

I stick butter
3/4 cup peanut butter ( I use creamy)
1/2 cup oil
2 eggs beaten
1 tsp.baking soda
Bring butter,water,peanut butter,and oil to a boil. Set to cool. Mix together sugar,flour,eggs,vanilla,milk and baking soda. Add to first peanut butter mixture. mix well. Pour into cupcake pans and bake at 375 degrees for 20 minutes or until toothpick comes out clean....it makes 30 cupcakes.
Peanut butter butter cream
1 stick softened butter( I use Land O Lakes only)
3/4 cup peanut butter
1 lb. powdered sugar
Mix frosting ingredients together and spread on cooled cupcakes......
I always double this recipe because I pipe the frosting and I think it takes more.... Posted by Linda Wilson at 5:33 PM No comments: 


2/3 cup butter
1 cup semisweet chocolate chips

In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat then simmer for 2 minutes, stirring occasionally.  Remove from the heat.

Stir the chocolate chips into the hot mixture until melted and smooth. Stir in the pecans.

Serve warm over ice cream (also good over pound cake).

Store leftovers in the refrigerator.

Yield: 3 cups Posted by Linda Wilson at 5:41 PM No comments: Labels: Sauces



1/2 cup graham cracker crumbs
2 tbsp butter, melted

Combine the ingredients in a small bowl; press onto the bottom of a square 2-quart dish. Refrigerate while you make the filling.

1 pkg (4-oz) lime gelatin
3/4 cup boiling water
1 container (16-oz) low-fat cottage cheese
1 brick (8-oz) fat-free cream cheese, softened
1 container (8-oz) frozen whipped topping, thawed
Lime wedges or slices for garnish, optional

In a large bowl, combine the gelatin and boiling water; stir until gelatin is dissolved. Set mixture aside.

In a blender or food processor, combine the cottage cheese and cream cheese. Process until smooth, stopping often to scrape down the sides. Whisk 1/2 cup of the mixture into the gelatin. Whisk in the remaining mixture until smooth. Gently fold in the whipped topping. Spoon the mixture over the chilled crust and smooth out.

Cover dish and refrigerate for 8 to 24 hours until firm. Cut into 9 squares for serving. If desired, garnish with fresh lime wedges or slices. Note: This is my version of a BH&G recipe.
Posted by Linda Wilson at 6:04 PM No comments: Labels: Bars



8 ounces strawberries, hulled and quartered
2 cups all-purpose flour, sifted
Grated zest (rind) of 1 orange

For the Icing:
4 ounces hulled strawberries
1 1/2 tablespoons confectioners' sugar
1 1/4 cups heavy cream, whipped
5-6 extra strawberries, for decoration


Butter a 9-inch round cake pan and line the base with parchment or waxed (grease-proof) paper.

Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.

Pour the mixture into the prepared pan. Bake for 50 minutes, or until a wooden toothpick or skewer inserted in the middle of the cake comes out clean. Recipe reprinted by permission.

Posted by Linda Wilson at 7:13 PM No comments: 


I got this recipe from a friend. Yummy!

2 cups creamy peanut butter
3 cups sifted confectioners’ sugar
2-3 cups pretzels (I used the mini pretzel twists)
10 ounces milk chocolate chips
2 tablespoons shortening


1 and 1/2 cups finely ground graham cracker crumbs
In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.

Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. Refrigerate for about 30 minutes to set.Cut into small squares and enjoy! From: centercutcook.com
Posted by Linda Wilson at 8:45 PM No comments: 

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
6 tbsp unsalted butter, melted
2 large egg, lightly beaten
1/2 cup white chocolate chips

Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the sugar until well coated. Place 1-inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets then remove to wire racks to cool completely. Store in a airtight container for up to 1 week.

Yield: About 24 cookies. Note: This is a recipe I got a few years ago from a Food Network Magazine.

Posted by Linda Wilson at 8:19 PM No comments: 


2 cans (14.5-oz each) pitted tart cherries
1/4 cup quick cooking tapioca
1 tsp almond extract
4 to 5 drops red food coloring, if desired

1 cup white whole-wheat flour
1/8 tsp baking powder
6 tbsp butter, melted

1/2 cup white whole-wheat flour
1/3 cup quick-cooking oats
6 tbsp cold butter

Drain cherries, reserving 3/4 cup of the juice. Combine cherries in a bowl with the sugar, tapioca, almond extract, salt, food coloring, if using, and the reserved cherry juice. Set mixture aside for 15 minutes, stirring occasionally.

Make the crust ingredients by mixing all the crust ingredients together; press onto the bottom and 1-inch up the sides of a 9-inch square baking dish or pan; set aside.

In another bowl, combine the topping ingredients except for the butter.  Cut in the butter until the mixture resembles coarse crumbs.

Stir the cherry mixture and pour into the crust.  Sprinkle the topping mixture over all.

Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and continue baking for 30 to 35 minutes or until the filling is bubbly and the topping is golden brown. Note: This is my version of an old TOH recipe.
Posted by Linda Wilson at 1:17 PM No comments: Subscribe To Sweet Treats