Monday, May 28, 2012
A perfect treat this Memorial Day weekend.
Pat Souza carried in an extremely dense, and quite hedonistic, deluxe devil's food cake to the Tiverton Senior Center recently. It came completely topped in chocolately M&M's, placed in a Patchy message. Thanks Pat! Treat yourself to all the great foods this holiday weekend, and never forget the simple joys of cake, cookies and ice cream. For the cake, you will need: For the butter cream frosting, you will need: First, coat two 13-inch by 9-inch baking pans, or three 9-inch round pans wth Pam and line with wax paper. Pat says to beat the sugar, butter, vanilla and almond extracts in an extra large bowl with an electric mixer on medium speed until it's light and fluffy. Then, beat in 1 egg at a time, and mix the cake flour, baking soda, …
Monday, May 21, 2012
She treated her friends at the Tiverton Senior Center with her recipe.
Tiverton's Pat Souza recently brought her light, tangy and luscious lemon squares for her card game at the senior center. For them, you should start by making your favorite pie crust rollout top and bottpm in a 13-inch by 9-inch pan. For the filling, you will need: Pat says to then spray the bottom of the 13x9 pan and put in the bottom crust. Next in a large bowl, combine the sugar, flour and baking powder. Pat says to add the eggs to the mixture and blend well. Gently stir in the lemon juice and peels and pour the pie crust, then place the top crust on. Pat says to make a few slits in the top for steam. Brush the lemon squares with a little milk to make the crust flakey, Pat says. Bake them at 350 degrees for 25 to 30 minutes or until the…
Monday, May 7, 2012
She made them recently for her card group at the senior center.
The pecan and almond goodness of Pat Souza's celestial bars brought a fun treat recently for her card-playing group at the Tiverton Senior Center. For the bars, you will need: For the icing, you will need: For the glaze, you will need: To start, cream the butter, brown sugar and extracts in a large bowl. Add the eggs one at a time, beating well. Combine the flour and salt and add it to the cream mixture in the large bowl. Mix well and stir in the pecans. Next, divide the batter in half and stir chocolate into one portion. Pour the plain and melted chocolate batter in a 13-inch by 9-inch greased pan. Pat says to swirl is with a knife (the batter will be thick). She said the technique is called marbling. Bake the mixture at 350 degrees for …
Monday, April 16, 2012
See what she's baked recently.
Pat Souza's strawberry oatmeal bars are a chewy treat she's brought to the senior center for her weekly card games. For them, you will need: In a large bowl, Pat says to combined the dry ingredients with the vanilla extract and butter and stir until crumbly. Set aside 3/4 cup of the mixture and press remaining into an ungreassed 13-inch by 9-inch pan. Spread the strawberry preserves over the crust. Next, combine the coconut flakes and 3/4 cup of reserved crumb micture and sprinkle it over the preserves. Bake at 250 degrees for 25 to 30 minutes, Pat says. Bake until the until the coconut is lightly browned. Then, remove it from the oven and let it cool, then cut it into squares. It should yield about three dozen. Enjoy!
Tuesday, April 3, 2012
She whipped up these egg-shaped frosted treats for Easter.
Tiverton's Pat Souza baked her own Easter egg-shaped cake treats and brought them to the senior center. For them, Pat says buy a cake mix, yellow or chocolate, and go to a discount store, like The Dollar Store, and purchase tin egg molds, similar to the heart molds she used for the Valentine's Day chocolate hearts. She said there are bunny molds, too. Next, put the cake molds onto a cookie sheet to be baked as instructed on the cake mix box. She said the molds usually make for 22 Easter Delights from a 18-ounce box. While baking, Pat mixes a butter frosting of confectionate sugar, a little milk and a little butter. At WalMart, Pat said she bought an edible cake decorating gel. Once the cake molds are done, add the frosting, gel and any …
Saturday, March 17, 2012
She came prepared this year with a delicious treat to try after your Guinness, corned beef and cabbage.
Tiverton's Pat Souza brought a festive cake to the senior center for St. Patrick's Day, a sweet and deliciously layered pineapple cream cheese cake. To start, you will need: Pat says to stir the cake mix using the leftover pineapple juice instead of water in a large bowl. If there's not enough pineapple juice, fill the rest with water according to the amount stated on the cake mix box. Bake the mixture in a 10-inch by 15-inch pan at 350 degrees for 30 to 35 minutes. Make sure you spray it with Pam first, Pat says. Next, make the filling in a medium bowl while the cake is in the oven. Mix in the instant pudding and softened cream cheese well. It should be very stiff, Pat noted. Let the cake cool completely, leave it in the pan and add the …
Tuesday, March 13, 2012
She brought the treats to the senior center.
Tiverton's Pat Souza creates these delicious treats called cranberry blondies, a combination of cranberry, vanilla, brown sugar and dark and white chocolate chips. She brought them to the senior center recently. For them, you will need: To start, in a large bowl beat the butter and brown sugar together until smooth. Next, beat in the egg and vanilla extract. On low speed with the electric beater, add in the flour, 1 cup of the white chocolate chips, the cranberries and salt and mix well. Pat says to press the mixture evenly into an 8-inch by 8-inch greased pan. Bake at 325 degrees for 40 minutes or until the center is firm to the touch. Let is cool completely. Next, melt the remaining 1/2 cup of white chocolate chips in the microwave for …
Tuesday, March 6, 2012
She baked them recently for friends at the Tiverton Senior Center.
Pat Souza baked very gooey and creamy coconut raspberry bars recently for her friends at the Tiverton Senior Center. For them, she needed: First, in a mixing bowl, Pat said to cream the butter and sugar. Then in another bowl, beat in the egg and vanilla extract and combine with the flour and baking powder gradually. Next, she said to add that to the cream mixture, which should be crumbly. Add in the 1 and 1/4 cup of coconuts and 1/2 cup of chopped nuts. Then, Pat said to press three-quarters of the dough mixture into a grease 13-inch by 9-inch pan and spread the raspberry preserves all over it. Sprinkle in the chocolate chips and remaining 3/4-cup of coconut. She said to crumble the remaining dough over the top and press lightly. Bake at …
Thursday, February 23, 2012
She got a cake pop baking pan and accessories for Christmas.
Since the holidays Pat Souza's shown off her new cake pop baking set at the senior center, and brought in some treats recently to give it a try. She said you can make these without the pan and accessories. For the cake pops, you will need: Mix the eggs, cake mix, milk and oil in a medium size bowl with an electric beater on medium then up to the high speed until it's mixed well. For those without the cake pop maker, Pat said you get two small muffin pans. Fill one pan with some of the mixture and level it off even. Then put the same size muffin pan on top and use some oven-safe elastic clips that can hold it down. Bake at 350 degrees for 25 to 30 minutes, and then let it cool for a good 10 to 12 minutes before taking the cover off. Pat …
Monday, February 13, 2012
Pat Souza gives a quick lesson on creating your own chocolate Valentine's Day hearts with moldings.
Pat Souza at the Tiverton Senior Center wishes everyone a happy Valentine's Day and recently showed off her chocolate heart moldings. She said you can buy the moldings and a bag of your favorite chocolate chips at any store retail, which can include white, dark, butterscotch and almonds. Pat added she bought her lollipop sticks at WalMart. For 30 seconds in the microwave, melt approximately two cups of chocolate chips. Pat said to remove them, stir, and then put in for another 30 seconds until completely melted. It may need another 20 second zap in the microwave. "It'll seize up on you if you don't stir," she said. Next, Pat said to fill your chocolate moldings with the melted chocolate and put in the refrigerator for at least a half an …