Loveless Cafe in Nashville, TN

Yummy recipes from the famous Loveless Cafe in Nashville, TN. My favorite place to eat!

http://www.lovelesscafe.com/extras.html#recipes

Kisses Peanut Butter Blossoms

48 Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!

Layered Mint Chocolate Fudge

2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring

Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.

Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Chocolate Peanut Butter Chip Fudge

2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips

Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.

Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Creamy White Fudge

1 1/2 lbs. white candy wafers
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts

Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Harvest Apple Streusel Squares

2 cups graham cracker crumbs
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans

Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.

beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.

Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.

Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.

Caramel Fudge Cake

Crisco no-stick cooking spray
1 package of chocolate cake mix
1 can Eagle sweetened condensed milk
1/2 cup butter
1 package caramels, unwrapped (14 oz.)
1 11.75 oz. jar caramel topping
1 cup coarsely chopped pecans

Heat oven to 350 degrees.
Spray 13 x 9 inch baking pan with no stick cooking spray.
Prepare cake mix as directed on package.
Pour 2 cups batter into prepared pan; bake 15 minutes.

Melt caramels and butter in heavy saucepan over low heat. Remove from heat. add sweetened condensed milk. Mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.

Return to oven, bake additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake. Serve.

Fudgy Mocha Brownies

1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup butter
1 can Eagle sweetened condensed milk
1/2 cup unsweetened cocoa
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking powder
1 tsp. instant coffee
1 tsp. hot water
3/4 cups chopped nuts
1 16 oz. can milk chocolate frosting
powdered sugar

Heat over to 350 degrees.
Combine 1 cup flour and sugar in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Press firmly into bottom of ungreased 13 x 9 inch pan. Bake 15 minutes.

Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powdered in a large bowl. Dissolve instant coffee in hot water. Add cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.

Bake 20 minutes or until center is set. Cool. Frost or sprinkle with powdered sugar.

Perfect Pumpkin Pie

1 15 oz. can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. Cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9 inch unbaked pie crust

Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired.
Store leftovers covered in the refrigerator.

Marbled Chocolate Fudge

3 cups semi sweet chocolate chips
1 14 oz. can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 10 oz. package deluxe white baking pcs, coarsely chopped

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in vanilla then white baking pcs. Stir just until blended.
Spread evenly into wax paper lined 8- or9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers in refrigerator.

Chocolate Truffles

3 cups semi sweet chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 tbsp. vanilla extract
coating options: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa, confectioners' sugar, colored sugar

In a large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, stir in vanilla.
Pour in medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1 inch balls. Roll balls in desired coating.
Chill 1 hour until firm.
Store leftovers in refrigerator.

7 layer cookie bars

1 1/2 c graham cracker crumbs
1/2 cup (1 stick) butter melted
1 can (14 oz.) Eagle Sweetened condensed milk
2 cups semi sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts

Preheat oven to 350 degrees.
Combine graham cracker crust and butter in bowl. Mix well.
Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients, pressing down with fork.
Bake 25 minutes or until lightly browned.
Let cool.
Cut into squares and serve.
Enjoy!