Preheat the oven to 350, rack in the middle position.
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar
2 cups white sugar
4 eggs - beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups flour ( I used half whole wheat flour and half white flour)
3 cups craisins
3 cups rolled oats
Preheat oven to 350 degrees. Melt butter in a large microwave safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Add flour and mix. Then add cranberries and oats and mix everything up. The dough will be quite stiff.
Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
Bake at 350 for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack until cool.
Yield: about 10 dozen depending on cookie size.
This dough freezes well if you roll it in foil and put the rolls in a freezer bag.
This is another recipe from the mystery series I'm reading. I added chocolate chips to half the batch and though I couldn't taste any myself, the rate at which they disappeared makes me confident they were very tasty.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, June 24, 2009
Cinnamon Crisps
Preheat oven to 325 with rack in middle position.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Saturday, January 31, 2009
Popsicles (Carla)
Ingredients
Fruit of your choice
Applesauce or Fruit Juice
Spinach, kael, carrots, or beets - if desired
Procedure
A little tip for getting fruit and veggies into your kids...
If you make your own popsicles it is simple. If you don't make your own popsicles, it is worth it to try!
This week I made popsicles and I used my canned apple sauce as the base and then added fruit from my freezer (strawberries blueberries, banana) and put it all in the blender. THen I added fresh spinach leaves and purree it til you can't see the leaves anymore. Sounds gross but you can add a LOT before you can taste the spinach. And if you use berries in it, then it won't even be green. The kids will never know. You can also add kale, carrots (they are sweet), cooked beets (also sweet).
Angela has always had homemade popsicles so she didn't notice the difference. My niece was here once though and I offered her a popsicle and she was thinking astro pop or whatever those multi coloured things are called - she wouldn't eat mine that was basically just strawberries and orange juice! I didn't try the spinach on her. :)
You can get popsicle molds at the dollar stores or probably in Target at this time of year. I'm sure tupperware sells them, but they wouldn't cost just a dollar there. I have about 3 of them so that I have a good stash of them in the freezer. Sometimes angela will eat a few a day in the summer.
Fruit of your choice
Applesauce or Fruit Juice
Spinach, kael, carrots, or beets - if desired
Procedure
A little tip for getting fruit and veggies into your kids...
If you make your own popsicles it is simple. If you don't make your own popsicles, it is worth it to try!
This week I made popsicles and I used my canned apple sauce as the base and then added fruit from my freezer (strawberries blueberries, banana) and put it all in the blender. THen I added fresh spinach leaves and purree it til you can't see the leaves anymore. Sounds gross but you can add a LOT before you can taste the spinach. And if you use berries in it, then it won't even be green. The kids will never know. You can also add kale, carrots (they are sweet), cooked beets (also sweet).
Angela has always had homemade popsicles so she didn't notice the difference. My niece was here once though and I offered her a popsicle and she was thinking astro pop or whatever those multi coloured things are called - she wouldn't eat mine that was basically just strawberries and orange juice! I didn't try the spinach on her. :)
You can get popsicle molds at the dollar stores or probably in Target at this time of year. I'm sure tupperware sells them, but they wouldn't cost just a dollar there. I have about 3 of them so that I have a good stash of them in the freezer. Sometimes angela will eat a few a day in the summer.
Granola Bars (Carla)
Ingredients
And if you want to make the yummiest granola bars you've ever had...
Granola Bars
1 cup of the above granola
1 cup coconut, shredded
1 cup rolled oat flakes
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 cup raisins
1 egg (or egg replacer)
1/2 cup oil
2 tbsp sesame seeds
Procedure
Preheat oven to 350F. In a large bowl stir together the granola, coconut, oat flakes, flour, baking powder and salt. Stir in the sugar, raisins, egg (or egg replacer) and oil. Mix together well. Spread mixture into an 8x8 pan. Sprinkle top evenly with sesame seeds. Bake for 18-20 minutes. Cut into bars.
And if you want to make the yummiest granola bars you've ever had...
Granola Bars
1 cup of the above granola
1 cup coconut, shredded
1 cup rolled oat flakes
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 cup raisins
1 egg (or egg replacer)
1/2 cup oil
2 tbsp sesame seeds
Procedure
Preheat oven to 350F. In a large bowl stir together the granola, coconut, oat flakes, flour, baking powder and salt. Stir in the sugar, raisins, egg (or egg replacer) and oil. Mix together well. Spread mixture into an 8x8 pan. Sprinkle top evenly with sesame seeds. Bake for 18-20 minutes. Cut into bars.
Zucchini Crisp (Crystal)
Ingredients
6-8 cups zucchini (peel skin off, take out all the seeds and cut in slices(like apples))
2/3 c. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sugar
1 tbs. butter
Crumb mixture
4 C. flour
1 C. sugar
2 1/2 sticks margarine/butter
Procedure
Mix together crumb mixture and place 1/2 of it on a greased cookie sheet (I just used a glass baking dish instead). Pat down. Bake at 350 for 10 minutes Place zucchini in sauce pan with lemon juice. Simmer till soft and then add cinnamon, nutmeg, butter and sugar. Cook 5 minutes more and let cool. Place zucchini mixture on crust. Add 1/2 cup brown sugar to remaining crumb mixture. Crumble over top. Bake at 350 for 30-40 minutes or until brown
6-8 cups zucchini (peel skin off, take out all the seeds and cut in slices(like apples))
2/3 c. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sugar
1 tbs. butter
Crumb mixture
4 C. flour
1 C. sugar
2 1/2 sticks margarine/butter
Procedure
Mix together crumb mixture and place 1/2 of it on a greased cookie sheet (I just used a glass baking dish instead). Pat down. Bake at 350 for 10 minutes Place zucchini in sauce pan with lemon juice. Simmer till soft and then add cinnamon, nutmeg, butter and sugar. Cook 5 minutes more and let cool. Place zucchini mixture on crust. Add 1/2 cup brown sugar to remaining crumb mixture. Crumble over top. Bake at 350 for 30-40 minutes or until brown
Yummy Bars (Kari)
Ingredients
1 package German Chocolate cake mix
1 pkg caramels (50 or so)
3/4 C melted butter
2/3 C evaporated milk
1 C chocolate chips
1 C chopped nuts
1 package German Chocolate cake mix
3/4 C melted butter
1/3 C. evaporated milk
Procedure
Mix above ingredients and pat half of mixture in 9X13 pan (lightly greased). Bake for 6-10 minutes at 350.
Melt together 50 caramels (1 package) and 1/3 C evaporated milk. I do this in the microwave. 2 minutes at high, stir, 1 minute, stir, 1 minute, stir. Should be melted by then.
Sprinkle 1 C chocolate chips, 1 C nuts, and melted caramel mixture on cake mixture. Put rest (other half) of cake mixture on top. (Use fingers). Bake 20 minutes at 350.
1 package German Chocolate cake mix
1 pkg caramels (50 or so)
3/4 C melted butter
2/3 C evaporated milk
1 C chocolate chips
1 C chopped nuts
1 package German Chocolate cake mix
3/4 C melted butter
1/3 C. evaporated milk
Procedure
Mix above ingredients and pat half of mixture in 9X13 pan (lightly greased). Bake for 6-10 minutes at 350.
Melt together 50 caramels (1 package) and 1/3 C evaporated milk. I do this in the microwave. 2 minutes at high, stir, 1 minute, stir, 1 minute, stir. Should be melted by then.
Sprinkle 1 C chocolate chips, 1 C nuts, and melted caramel mixture on cake mixture. Put rest (other half) of cake mixture on top. (Use fingers). Bake 20 minutes at 350.
Yogurt Salad (Brenda)
We had this yummy (and super easy) dessert at my SIL's last weekend. She used raspberries and all fat free ingredients. I'm not a huge fan of filling my kids w/artificial sweetners, so I bought all low fat stuff. The kids love it so much! We all just had some for breakfast!
Yogurt Salad
2 large tubs of strawberry yogurt (we used low fat)
1 small box fat free white chocolate pudding mix
1 8 oz tub of Cool Whip (we used low fat, she used fat free)
1 bag of frozen strawberries (defrosted a little)
Mix pudding and yogurt together. Fold in Cool whip and berries.
SO YUMMY!!
Yogurt Salad
2 large tubs of strawberry yogurt (we used low fat)
1 small box fat free white chocolate pudding mix
1 8 oz tub of Cool Whip (we used low fat, she used fat free)
1 bag of frozen strawberries (defrosted a little)
Mix pudding and yogurt together. Fold in Cool whip and berries.
SO YUMMY!!
Yogurt Cake with Marmalade Glaze (AmyB)
Ingredients
This recipe came from the February 2005 issue of Bon Appetit. It is suggested to be served with a marmalade glaze, which I have never actually used since I usually serve the cake with fruit and whipped cream. I'm sure the glaze would be good, though, so I'm including that portion of the recipe as well. Enjoy!
Yogurt Cake with Marmalade Glaze
1-1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 C. plain yogurt (magazine called for whole-milk yogurt, but I used low-fat with success)
1 C. sugar
3 large eggs
1 tsp. (packed) finely grated lemon peel
1/4 tsp. vanilla extract
1/2 C. vegetable oil
1/4 C. lemon, orange or grapefruit marmalade (for glaze)
1 tsp. water
Procedure
Position rack in center of oven and preheat to 350. Generously butter metal loaf pan. Sift flour, baking powder and salt into medium bowl.Combine yogurt, sugar, eggs, lemon peel and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and back until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. (I would check the cake at around 45 minutes, just to be safe.) Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Stir marmalade and 1 tsp. water in small saucepan over medium heat unitl marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.
Buen provecho,
AmyB
This recipe came from the February 2005 issue of Bon Appetit. It is suggested to be served with a marmalade glaze, which I have never actually used since I usually serve the cake with fruit and whipped cream. I'm sure the glaze would be good, though, so I'm including that portion of the recipe as well. Enjoy!
Yogurt Cake with Marmalade Glaze
1-1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 C. plain yogurt (magazine called for whole-milk yogurt, but I used low-fat with success)
1 C. sugar
3 large eggs
1 tsp. (packed) finely grated lemon peel
1/4 tsp. vanilla extract
1/2 C. vegetable oil
1/4 C. lemon, orange or grapefruit marmalade (for glaze)
1 tsp. water
Procedure
Position rack in center of oven and preheat to 350. Generously butter metal loaf pan. Sift flour, baking powder and salt into medium bowl.Combine yogurt, sugar, eggs, lemon peel and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and back until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. (I would check the cake at around 45 minutes, just to be safe.) Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Stir marmalade and 1 tsp. water in small saucepan over medium heat unitl marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.
Buen provecho,
AmyB
Utterly Deadly Southern Pecan Pie (Jeni)
Ingredients
This is incredibly easy and VERY delicious!
4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
11/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla
Procedure
Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven (we use 350 degrees) about 45 minutes or until set.
This is incredibly easy and VERY delicious!
4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
11/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla
Procedure
Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven (we use 350 degrees) about 45 minutes or until set.
Tree Bark - AKA Poor Man's Crack (Crystal)
Ingredients
1 1/2 packages of graham crackers (can substitute with saltines)
1 c. butter
1 c. light brown sugar
6oz. of semi-sweet chocolate chips
6 oz (or half a package) of toffee crunched - like heath bar
1/2 cup chopped almonds
Jelly roll pan
Aluminum foil
Procedure
Preheat the oven to 350 degrees. Line the bottom of the jelly roll pan with aluminum foil (make sure you have enough foil to cover sides). Placea single layer of graham crackers in bottom of lined pan. Combine the butter and brown sugar in a saucepan on the stovetop. Stir constantly, allowing the butter and brown sugar to mix. Then let mixture boil (medium heat is good) for 3 minutes. Pour mixture over the crackers. Sprinkle with toffee and almonds. Bake in the oven for 15 minutes. Remove from oven. Sprinkle chocolate chips over top. Allow to melt for a few minutes. Put in freezer. When frozen, peel away aluminum foil. Break into pieces and enjoy! (You don't need to keep it frozen or in the fridge after initial freezing).
*Let me warn you that this stuff is addictive!
1 1/2 packages of graham crackers (can substitute with saltines)
1 c. butter
1 c. light brown sugar
6oz. of semi-sweet chocolate chips
6 oz (or half a package) of toffee crunched - like heath bar
1/2 cup chopped almonds
Jelly roll pan
Aluminum foil
Procedure
Preheat the oven to 350 degrees. Line the bottom of the jelly roll pan with aluminum foil (make sure you have enough foil to cover sides). Placea single layer of graham crackers in bottom of lined pan. Combine the butter and brown sugar in a saucepan on the stovetop. Stir constantly, allowing the butter and brown sugar to mix. Then let mixture boil (medium heat is good) for 3 minutes. Pour mixture over the crackers. Sprinkle with toffee and almonds. Bake in the oven for 15 minutes. Remove from oven. Sprinkle chocolate chips over top. Allow to melt for a few minutes. Put in freezer. When frozen, peel away aluminum foil. Break into pieces and enjoy! (You don't need to keep it frozen or in the fridge after initial freezing).
*Let me warn you that this stuff is addictive!
Strawberry-Rhubarb Cobbler (AmyB)
Ingredients
2 C. cubed rhubarb (about 1 lb.)
2 C. halved strawberries
1-1/4 C. sugar
1-1/2 Tbsp. quick-cooking tapioca
1/8 tsp. salt
2 T. butter
Procedure
Pastry for one 8-inch pie (I use Pillsbury refrigerated crusts, but that's just me )
Combine first five ingredients in a medium bowl; toss gently. Spoon into a lightly greased 8-inch square baking dish. Dot with butter.
Roll dough to 1/8-inch thickness on a lightly floured surface (or spread out the crust the good folks at Pillsbury rolled out for you); cut into 1/2-inch-wide strips with a knife or pastry wheel (pizza slicer works, too). Arrange in a lattice design over rhubarb mixture.
Bake at 375 for 40-45 minutes or until pastry is golden brown.
YUM!
AmyB.
2 C. cubed rhubarb (about 1 lb.)
2 C. halved strawberries
1-1/4 C. sugar
1-1/2 Tbsp. quick-cooking tapioca
1/8 tsp. salt
2 T. butter
Procedure
Pastry for one 8-inch pie (I use Pillsbury refrigerated crusts, but that's just me )
Combine first five ingredients in a medium bowl; toss gently. Spoon into a lightly greased 8-inch square baking dish. Dot with butter.
Roll dough to 1/8-inch thickness on a lightly floured surface (or spread out the crust the good folks at Pillsbury rolled out for you); cut into 1/2-inch-wide strips with a knife or pastry wheel (pizza slicer works, too). Arrange in a lattice design over rhubarb mixture.
Bake at 375 for 40-45 minutes or until pastry is golden brown.
YUM!
AmyB.
Sam's Oreo Truffles (Amy M)
Ingredients
2 packages of Oreo cookies
2 packages of Philidelphia Cream Cheese
1 package of Milk Chocolate Bark
Procedure
Blend the oreo cookies and cream cheese-making sure the cream cheese is soft prior to blending. Then, scoop into balls with an ice cream scooper. Put on a tray and put in fridge to cool for 1 hour. Then, melt the chocolate in microwave or on stove. Dip each oreo ball in the chocolate and put back on tray, let chocolate get hard in fridge for 1 hour and serve.
2 packages of Oreo cookies
2 packages of Philidelphia Cream Cheese
1 package of Milk Chocolate Bark
Procedure
Blend the oreo cookies and cream cheese-making sure the cream cheese is soft prior to blending. Then, scoop into balls with an ice cream scooper. Put on a tray and put in fridge to cool for 1 hour. Then, melt the chocolate in microwave or on stove. Dip each oreo ball in the chocolate and put back on tray, let chocolate get hard in fridge for 1 hour and serve.
Rustic Apple Pie (Amy B)
Ingredients
Crust:
2½ cups all-purpose flour
1 teaspoon salt
3⁄4 cup vegetable shortening
6 to 7 tablespoons ice water
Filling:
4 pounds tart apples (such as Granny Smith), peeled, cored and sliced
½ cup all-purpose flour
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon salt
3 tablespoons butter, cut into small pieces
Cinnamon-sugar (optional)
Procedure
1. Preheat oven to 375F.
2. To prepare the crust, mix flour and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add ice water 1 tablespoon at a time. Stir gently and gather into two balls, one about twice as large as the other.
3. Roll out larger ball on a lightly floured surface until it is large enough to cover the bottom and sides of a 9-inch springform pan, with about 2 inches of overhang. Roll the smaller dough ball into a 9-inch circle.
4. To prepare the filling, combine apples, flour, sugar, cinnamon and salt; toss well. Spoon into prepared crust. Sprinkle pieces of butter on top. Place top crust over filling. Fold overhang evenly around the top crust. Cut 10 to 12 slits in top crust. Sprinkle with cinnamon-sugar if desired. Bake about 1 hour or until crust is deep golden and the filling oozes through the slits. Serves 12.
Crust:
2½ cups all-purpose flour
1 teaspoon salt
3⁄4 cup vegetable shortening
6 to 7 tablespoons ice water
Filling:
4 pounds tart apples (such as Granny Smith), peeled, cored and sliced
½ cup all-purpose flour
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon salt
3 tablespoons butter, cut into small pieces
Cinnamon-sugar (optional)
Procedure
1. Preheat oven to 375F.
2. To prepare the crust, mix flour and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add ice water 1 tablespoon at a time. Stir gently and gather into two balls, one about twice as large as the other.
3. Roll out larger ball on a lightly floured surface until it is large enough to cover the bottom and sides of a 9-inch springform pan, with about 2 inches of overhang. Roll the smaller dough ball into a 9-inch circle.
4. To prepare the filling, combine apples, flour, sugar, cinnamon and salt; toss well. Spoon into prepared crust. Sprinkle pieces of butter on top. Place top crust over filling. Fold overhang evenly around the top crust. Cut 10 to 12 slits in top crust. Sprinkle with cinnamon-sugar if desired. Bake about 1 hour or until crust is deep golden and the filling oozes through the slits. Serves 12.
Pumpkin Cheesecake Bars (Jen)
Ingredients
(sinfully good)
1 box pound cake mix
3 eggs
2 tbsp melted butter
2 tsp cinnamon
1 tsp nutmeg
1 8oz pkg cream cheese softened
1 can sweetened condensed milk
1 16oz can pumpkin
1/2 tsp salt
Procedure
preheat oven to 350in large mixer bowl on low speed combine cake mix, 1 egg, butter, 1/2 cinnamon and all nutmeg until crumbly. Press into bottom of greased 13x9 pan. In large mixer bowl beat cream cheese until fluffy, gradually beat in sweetened milk, then 2 eggs, pumpkin, rest of spice and salt, mix well. pour over crust and bake for 30-35 min or until set. Cool, chill and cut into bars. store in refrigerator.
(sinfully good)
1 box pound cake mix
3 eggs
2 tbsp melted butter
2 tsp cinnamon
1 tsp nutmeg
1 8oz pkg cream cheese softened
1 can sweetened condensed milk
1 16oz can pumpkin
1/2 tsp salt
Procedure
preheat oven to 350in large mixer bowl on low speed combine cake mix, 1 egg, butter, 1/2 cinnamon and all nutmeg until crumbly. Press into bottom of greased 13x9 pan. In large mixer bowl beat cream cheese until fluffy, gradually beat in sweetened milk, then 2 eggs, pumpkin, rest of spice and salt, mix well. pour over crust and bake for 30-35 min or until set. Cool, chill and cut into bars. store in refrigerator.
Pumpkin Cheesecake (Kari)
Ingredients
This is sooooooo simple. Plus- I've had people who didn't like Pumpkin Pie love this. You could use a homemade crust too. I usually do a Nilla wafer/Graham cracker combo with butter.
Pumpkin Cheesecake
2 (8oz.) pkg. cream cheese softened.
1/2 C sugar
1/2 tsp. vanilla
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 C pumpkin puree
1/2 tsp. cinnamon
1 pinch cloves
1 pinch nutmeg
1/2 C. CoolWhip
Procedure
-Preheat oven to 325.
-Large bowl- Combine CCheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
-Remove 1 C. batter and spread into bottom of crust. Set aside.
-Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until blended. Carefully spread over the batter in the crust.
-Bake for 35-40 minutes until center is almost set. Allow to cool. Refrigerate for 3 hrs or overnight.
-Top with coolwhip and serve.
This is sooooooo simple. Plus- I've had people who didn't like Pumpkin Pie love this. You could use a homemade crust too. I usually do a Nilla wafer/Graham cracker combo with butter.
Pumpkin Cheesecake
2 (8oz.) pkg. cream cheese softened.
1/2 C sugar
1/2 tsp. vanilla
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 C pumpkin puree
1/2 tsp. cinnamon
1 pinch cloves
1 pinch nutmeg
1/2 C. CoolWhip
Procedure
-Preheat oven to 325.
-Large bowl- Combine CCheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
-Remove 1 C. batter and spread into bottom of crust. Set aside.
-Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until blended. Carefully spread over the batter in the crust.
-Bake for 35-40 minutes until center is almost set. Allow to cool. Refrigerate for 3 hrs or overnight.
-Top with coolwhip and serve.
Peppermint Bark (Danielle)
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Procedure
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24773,00.html
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Procedure
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24773,00.html
Pecan (or Peanut) Brittle (AmyB)
Ingredients
Brittle is one of my all-time favorite candies this time of year, and this recipe was my Mammo's.
Pecan (or Peanut) Brittle
2 cups sugar
1 cup water
1 cup white corn syrup
1/2 teaspoon salt
2 tablespoons butter
2 teaspoons butter flavoring
1-1/2 cups raw shelled peanuts or pecans
1 teaspoon soda
Procedure
Cook sugar, water and corn syrup in a large saucepan until a small amount tested in cold water forms a soft ball. Add salt, butter, butterflavoring and nuts. Continue cooking, stirring often, until mixture is a golden brown color. (Keep a CLOSE eye on this, because I have learned the hard way that it can burn awfully quickly!) Remove from heat. Add soda; stir up well and pour immediately onto well-greased platters. When cool, break into pieces.
Brittle is one of my all-time favorite candies this time of year, and this recipe was my Mammo's.
Pecan (or Peanut) Brittle
2 cups sugar
1 cup water
1 cup white corn syrup
1/2 teaspoon salt
2 tablespoons butter
2 teaspoons butter flavoring
1-1/2 cups raw shelled peanuts or pecans
1 teaspoon soda
Procedure
Cook sugar, water and corn syrup in a large saucepan until a small amount tested in cold water forms a soft ball. Add salt, butter, butterflavoring and nuts. Continue cooking, stirring often, until mixture is a golden brown color. (Keep a CLOSE eye on this, because I have learned the hard way that it can burn awfully quickly!) Remove from heat. Add soda; stir up well and pour immediately onto well-greased platters. When cool, break into pieces.
Peanut Butter Pie (Kathy)
Ingredients
2 cups Powered Sugar
1 1/2 cups of Peanut Butter
8oz Cream Cheese
16oz Cool Whip
9 inch graham cracker pie crust
Procedure
Blend powered sugar, peanut butter, and cream cheese in a bowl. Add cool whip. Pour into pie crust. Chill at least 2 hours.
I usually pour into two pie shells, b/c it is really rich!!
2 cups Powered Sugar
1 1/2 cups of Peanut Butter
8oz Cream Cheese
16oz Cool Whip
9 inch graham cracker pie crust
Procedure
Blend powered sugar, peanut butter, and cream cheese in a bowl. Add cool whip. Pour into pie crust. Chill at least 2 hours.
I usually pour into two pie shells, b/c it is really rich!!
Old Fashioned Lemon Ice Cream (Carla)
Ingredients
3 cups milk
2 cups whipping cream
1.5 tsp lemon rind
2/3 cup lemon juice
2 cups sugar
1 tsp lemon extract
Procedure
Chill all ingredients, mix them together, put in ice cream maker. I had to refrigerate half of the mixture while the other half was in the ice cream maker but you could cut the recipe in half quite easily.
3 cups milk
2 cups whipping cream
1.5 tsp lemon rind
2/3 cup lemon juice
2 cups sugar
1 tsp lemon extract
Procedure
Chill all ingredients, mix them together, put in ice cream maker. I had to refrigerate half of the mixture while the other half was in the ice cream maker but you could cut the recipe in half quite easily.
Old Fashion Apple Cake (Jen)
This is a Patrick Family favorite!!!!! And being the betty crocker baker I am, not the cook, here's my first contribution :)
Old Fashion Apple Cake
4 cups of apples, peeled, sliced in 16ths (golden delicious apples, about 4)
2 cups sugar
3 eggs
1/2 cup oil
2 tsp vanilla extract
Beat eggs well, add other ingredients.
Sift following, then gradually stir in:
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 cup nuts (optional)
Grease and flour 9x13 panBake at 350 for 45-50 min.
Cream cheese frosting
1/2 cup butter or margarine
8 oz cream cheese
2 cup powdered sugar
2 tsp vanilla
Beat at high speed until creamy. Spread on slightly cooled cake.
Cake is very moist! Make the day before serving and refrigerate!!!! Its really really good!!!
Old Fashion Apple Cake
4 cups of apples, peeled, sliced in 16ths (golden delicious apples, about 4)
2 cups sugar
3 eggs
1/2 cup oil
2 tsp vanilla extract
Beat eggs well, add other ingredients.
Sift following, then gradually stir in:
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 cup nuts (optional)
Grease and flour 9x13 panBake at 350 for 45-50 min.
Cream cheese frosting
1/2 cup butter or margarine
8 oz cream cheese
2 cup powdered sugar
2 tsp vanilla
Beat at high speed until creamy. Spread on slightly cooled cake.
Cake is very moist! Make the day before serving and refrigerate!!!! Its really really good!!!
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