Mama Neelys Spiced Pecan Cake Recipes

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
• In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
• Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

NEELY'S BERRY SHORTCAKE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
• Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
• Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
• In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.

SPICED GINGERBREAD PIGGIES

Steps:

• Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
• Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
• Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
• Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.
• Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
• Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.;

LIGHT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
• Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
• In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
• Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
• Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
• Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

SPICED APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray.
• Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.

MAMA NEELY'S BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

MAMA NEELY'S SOCK IT TO ME CAKE

Steps:

• For filling:.
• For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
• For cake:.
• Preheat oven to 375 degrees F.
• Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
• For glaze:.
• Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

PUMPKIN-PECAN SPICE CAKE

Steps:

• In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

MAMA'S SPICE CAKE

Steps:

• In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.