Chocolate Guinness Cake

This recipe was given to us from Laurel Johnson as originally written by Nigella Lawson for Kirsten's cookbook. I made it for Matt's birthday and it was very tasty. I sent one cake to work with Matt and he has received comments such as, "That is hands down, the BEST cake I've ever tasted!" We better hold onto this recipe!  Adapted from: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

Ingredients
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/2 cup heavy cream
A splash (or more) of Bailey's Irish Cream

Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream and Bailey's. Mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Baked French Toast

This delightful recipe was printed on the tabs in the Family Recipe Book that I received from my mother-in-law for my bridal shower. Mmmmmmm!

Ingredients:
3 eggs
1 1/4 cups milk
1 tsp. vanilla
1 cup brown sugar
1/4 cup butter
1 Tbsp. maple syrup
12 slices of bread cut into 1" slices
Apple topping- Optional but recommend

Grease an 8x8 plan. Mix together butter, brown sugar, and maple syrup. Pour into greased pan. Arrange bread slices on top of mixture. In a separate bowl, mix egg, milk and vanilla. Pour this mixture over bread slices, not missing any areas. Cover and refrigerate overnight.

Preheat over to 350 degree. Bake uncovered 30 minutes.
~PREPARE APPLE TOPPING~
Core and slice 3 to 4 apples. Saute in 3 Tbsp butter and 3 Tbsp brown sugar. Drizzle apple topping over Baked French Toast. Sprinkle with cinnamon and serve.

Potato Casserole

This recipe was shared with my by Steph McCurley. She got the recipe from her grandmother. I can see this being made frequently in our family!

Ingredients
2lbs Frozen (cubed) Hashbrowns
1 Pint SOur Cream
8 Oz Shredded Cheddar Cheese
1 Cup Crushed Potato Chips
1 Stick Melted Margarine
1 Cup Diced Onion
1 Can Mushroom Soup

Thaw hashbrowns for 2 hours. Combine all ingredients except potato chips. Mix well. Spread into an ungreased 9x13 Pyrex dish. Top with chips.

Bake uncovered at 375 for 1 hour to an hour and 15 minutes.

Matt's Banana Banana Bread

Matt found this tasty gem at http://allrecipes.com/recipe/banana-banana-bread/ and it is a definite must make again! It can also be made into Banana Nut Muffins!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1 Cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Do not over-mix to avoid creating a dense loaf.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. ENJOY!

Grandma's Lemon Meringue Pie

I found this recipe delightfully entitled, "Grandma's Lemon Meringue Pie"at: http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/detail.aspx?event8=1&prop24=SR_Title&e11=grandma%27s%20lemon%20meringue%20pie&e8=Quick%20Search&event10=1&e7=Recipe for... Grandma's Birthday! It was easy to make and it turned out beautifully!

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Apricot Glazed Carrots

This is a tasty side dish that is sure to complement ham very well! Found at: http://allrecipes.com/recipe/apricot-glazed-carrots/detail.aspx?event8=1&prop24=SR_Title&e11=apricot%20glazed%20carrots&e8=Quick%20Search&event10=1&e7=Recipe

Ingredients

• 2 pounds carrots, peeled and diagonally sliced
• 3 tablespoons butter, melted
• 1/3 cup apricot preserves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 2 teaspoons fresh lemon juice
• chopped fresh parsley for garnish

Directions

1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley. (we skipped the parsley) 

Easter Resurrection Rolls

What a great way to tell kids about the Resurrection of Christ on Easter morning! Found this one at: http://allrecipes.com/recipe/resurrection-rolls/detail.aspx?event8=1&prop24=SR_Title&e11=resurrection%20rolls&e8=Quick%20Search&event10=1&e7=Recipe. This will definitely be made a tradition in our family!

• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
5. Bake in a preheated oven until golden brown, about 15 minutes.