Wednesday, March 16, 2022

Mary Beagan's Pistachio Cake (Happy St Patrick's Day)

Mary Beagan's Pistachio Cake 

1 Package of yellow cake mix

1 Package of Pistachio pudding
8 Oz sour cream (not low fat)
1 Package of Chocolate chips (6oz)
1 Package of chopped walnut (optional) (6oz)
4 eggs
1/2 cup oil

Beat eggs and oil about 2 minutes
add sour cream and beat well

Add cake mix and pudding mix well.  Scrape sides of bowl, stir in chocolate bits

Place in well greased  bundt cake pan.  Bake 350 degree oven about 40 minutes.

Mary's Pistachio Cake

6 large  egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1 cup granulated sugar  1 Package of Pistachio pudding
8 Oz sour cream (not low fat)
1 Package of Chocolate chips (6oz)
1 Package of chopped walnut (optional) (6oz   
1/2 teaspoon baking powder
1/2 teaspoon baking soda                                                                      
1/2 teaspoon salt
12 tablespoons unsalted butter, softened & cool                                                                   
1 tablespoon almond extract

Combine eggs, extract and 1/4 of the sour cream in a small bowl.
Cut butter into slices,
Put remaining sour cream in another small bowl with tablespoon of oil.
Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.  
Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds. 
Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition. 
Scrape the bowl and mix well and place into a well greased  bundt cake pan.  Bake 350 degree oven about 40 minutes
Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
After cool dust with powdered sugar, or cream of ice cream

Friday, March 4, 2022

Amaretto Bars


(1-ounce) squares bittersweet chocolate baking bars

(1-ounce) squares semi-sweet chocolate baking bars

1/3 cup butter

1/2 cup heavy whipping cream

tablespoons instant vanilla pudding and pie filling mix

1/4 cup butter, melted

tablespoons amaretto liqueur 

tablespoon milk

teaspoon vanilla extract

cups powdered sugar


teaspoon unsweetened cocoa


  1. Line 8-inch square baking pan with aluminum foil, extending foil over edges.

  2. Combine baking bars, 1/3 cup butter and whipping cream in 2-quart saucepan. Cook over low heat, stirring often, until smooth. 

  3. Reserve 1 cup mixture set aside. Spread remaining chocolate mixture onto bottom of prepared pan. Freeze about 30 minutes or until set.

  4. Combine pudding mix, 1/4 cup melted butter, amaretto, milk and vanilla in bowl; stir until well mixed. Add powdered sugar; beat at medium speed until smooth. Spread filling mixture over chocolate mixture in pan. Carefully pour reserved chocolate mixture over filling. Freeze about 30 minutes or until set.

  5. Lift bars out of pan using foil; cut into bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. 

  6. Store in refrigerator.

Thursday, March 3, 2022

Swedish Meatball Sauce

 1 cup beef stock

1 cup heavy cream

3 tablespoons flour

1 tablespoons soy sauce

1 teaspoon black pepper

1/2 teaspoon of rosemary

1/2 20 ounce package of meatballs frozen cooked/or fresh homemade cooked.

Mix together stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, cook until meatballs are heated  5-10 minutes.