Sunday, December 13, 2009
Pumpkin Dump
1 (29 oz) can pumpkin
1 can evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt1 pkg cake mix (I like vanilla, but the original recipe calls for yellow or spice)
1/2 cup butter (1 stick)
1/2 cup chopped pecans (optional)
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, whisk together the pumpkin, sugar, salt and spices. Stir in the milk, then beat in the eggs one at a time. Pour into prepared pan.
3. Sprinkle cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in preheated oven for 50-60 minutes or until the edges are lightly browned. Allow to cool.
4. Serve with whip cream, refrigerate leftovers.
I have found that when I drizzle the butter, I sometimes get areas of dry cake mix in the end result, so what I do is take the butter (cold) and slice it thinly and cover the cake mix with the thin slices. It takes a little longer, but I think it is worth it.
Pumpkin Pancakes
I thought I would try it, we love pancakes, always make them from scratch,
we loved these..
2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
2 cups milk
1 cup pumpkin puree
1 tsp vanilla
4 eggs--separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)
These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YU
Gingerbread Men
1 stick (1/2C) butter, softened
1/2 c brown sugar
1/2 c molasses
1 egg
2 1/2 c flour
1 T powdered ginger
1 teaspoon cinnamon
1 teas nutmeg
1/2 teas allspice ( I use cloves)
1 teaspoon baking soda
1/2 teas salt
Cream the butter and sugar together, then beat in the molasses and egg. Stir and toss together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add the dry ingredients to the first mixture and beat until the dough is thoroughly combined. Cover and chill for about an hour.
Preheat oven to 350 and grease cookie sheets. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut dough into gingerbread boys or other shapes. Transfer dough to the cookie sheets, placing them 1 inch apart.
Bake for about 7 minutes. Remove form the oven and transfer the cookies to racks to cool. Frost with confectioner's frosting.
Confectioner's Frosting
1/3 c shortening
2 T milk
pinch of salt
2 cups powdered sugar
Cream the shortening and salt together in a mixing bowl. Add the sugar and milk and bear until smooth and stiff enough to spread, adding a little more sugar or drops of milk till right consistency.
We just glazed the cookies by beating a mixture of 1 egg white, 3-4 cups powdered sugar and 1 T milk. After glazing the cookies, we took a toothpicks, dipped in food coloring and swirled it around the glazed cookies before it dried. Look like stain glass...easy way to decorate 300 cookies.
Wednesday, October 21, 2009
Coffee Cake
1 box yellow cake mix
1 small box instant vanilla pudding, I used sugar free
2 eggs or 4 egg whites
3 Tblspn. vegetable oil
1 1/3 c. water or milk
Mix all ingredients and pour ½ of batter into greased & floured 9-inch square cake pan.
Crumble:
½ c. flour
½ c. brown sugar
2 Tblspn. cinnamon
3 Tblspn. butter
Mix above ingredients and cut in butter to make a “crumble.”
Sprinkle first layer of batter with ½ crumble mixture.
Pour remaining cake batter on top of crumble and then top off with remaining crumble.
Bake at 350 degrees for 35-45 minutes.
Drizzle with powdered sugar icing.
Thursday, October 1, 2009
Chocolate Crinkle Cookies
1/2 c oil
4 1oz sq unsweetened chocolated, melted( I used powdered)
2 c sugar
4 eggs
2 teas vanilla
2 cup flour
2 teas b powder
1/2 t salt
2 cups powdered sugar
Mix oil, choco and sugar. Blend in on egg at a time until well mixed. add vanilla
Stir in flour, baking powder and salt. Chill several hours
Shape into 1 " balls and roll in powdered sugar. Bake on greased sheet.
Bake 350 10-12 minutes- do not overbake
For rolo cookies
Press an unwrapped rolo in each ball and cover with dough, roll in sugar( reg) bake 8-10 minutes will slightly craked
ingredients:
2 cups sugar
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar
directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.
Saturday, September 5, 2009
Texas Sheet Cake
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This was my MOM’s Favorite Chocololate Cake…fast and easyIt is basically the same as a texas sheet cake but she made it in a 9x 13 pan and didn't cook the frosting- just made it like buttercream frosting. |
Ingredients:
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups sugar
- 2 cups flour
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Frosting, below
- chopped pecans
Preparation:
- 1/2 cup butter
- 1/4 cup cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon almond extract (you can use vanilla extract if you prefer)
- 1/4 teaspoon baking soda
- FOR THE FROSTING:
- 1 cup Sugar
- ½ cups unsweetened Cocoa powder, Sifted
- ½ cups Milk
- 4 Tablespoons Butter, cut into cubes
- 2 Tablespoons Light Corn Syrup
- 4 cups Powdered Sugar, Sifted
- 2 teaspoons Vanilla ExtracT
- In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
- NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
- For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
- Pour the frosting on top of the slightly cooled cake. It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool and the frosting to completely set before serving.
White Texas Sheet Cake
I had this at Laurie Oswalds this summer
Ingredients:
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- .
- Frosting
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
Preparation:
Monday, August 31, 2009
Carrot Cake
2 cups sugar
3 eggs
1 c. vegetable oil
1 c. white flour
1 c. wheat flour
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1/2 c. butter, about halfway melted
1 t. vanilla
2 c. (16 oz.) powdered sugar
cream the softened cream cheese. blend with butter. add powdered sugar and vanilla. beat well. spread over room temp. cake
another recipe to compare-much more moist!
2 cups sugar
4 eggs
1 1/4c. vegetable oil
2 c. white flour (can use 1/2 wheat)
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
1/2 c chopped pecans
Coconut Sandwich Cookies
I love coconut and these were awesome, thanks to Rachel L's recipe blog, her recipes are the best.
2 c. flour
1/2 tsp. baking powder
1/2 tsp salt
2 1/4 c. sweetened shredded coconut
3/4 c. butter (1 1/2 sticks), room temperature
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
Creamy Vanilla Filling
Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, bakind powder, and salt; set aside. Place 1/2 cup coconut into small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.
Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.
Drop dough by level tablespoon onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut and chill until ready to serve.
Berta's Ranger Cookies
1 cup butter or marg
1 cup sugar
1 cup brown sugar
cream together & add:
2 eggs
1 t vanilla
Add:
2 cup flour (can do 1/2 WW)
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
2 cups oatmeal ( I grind it up in blender first if I am making plain chocolate chip-Matt's Fav)
Add all or none-any variation:
1 cup chocolate chips
1 cup chopped nuts ( sometimes, I will grind these up too so kids will eat them)
1 cup raisins
1 cup coconut
My Mom always added 1 cups of corn flakes or wheaties
Scoop into balls on cookie sheet
Bake at 350 for 12 minutes( depends on size )
Here's Laura Bush's Cowboy Cookies recipe for your delight.
- 3 cups flour
- 3 cups old-fashioned rolled oats
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups butter (at room temperature)
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 2 cups sweetened flake coconut
- 2 cups chopped pecans (8 ounces)
Mix dry ingredients together in bowl, then set aside. Mix butter and sugars together, add eggs and vanilla until creamy. Add the flour mixture, then the chocolate chips, coconut, and pecans. Drop onto cookie sheet using medium scoop. Bake at 350 degrees for 12 minutes approximately. They are so chewie and delicious. After they cool, a drizzled with red and green candy melts to jazz them up. Makes about 7 dozen cookies.
Little Debbie's Oatmeal Creams
1 1/2 c. shortening
2 2/3 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 1/4 c. flour
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
4 c. old-fashioned oats
Filling:
3/4 c. shortening
3 c. powdered sugar
1 jar (7 oz.) marshmallow creme
1-3 Tblspn. milk
1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
2. Drop by rounded teaspoons 2 inches apart onto lightly greased baking sheets. (make sure you really keep them small because they really spread out) Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. For filling, in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.
Chicken & Artichokes
1 can cream of celery
½ c. mayonnaise
¼ c. milk
½ c. whipping cream OR evaporated milk
¼ tsp. Nutmeg
1 tsp. Worchestershire sauce
2 Tblspn sherry (I never have this, so I just use the brine juice from the artichokes)
1 c. parmesan cheese, grated
2 cans artichoke hearts, drained & cut into bite size pieces
3-4 chicken breasts, cooked and diced
Mix all together.
Pour into a 9 x 13 pan and sprinkle with bread crumbs.
Bake at 350 degrees until bubbles (about ½ hr.).
Serve over rice.
Chicken Bundles
Marcus favorite his senior year when He came home for lunch
Baked Lime Chicken
About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth
Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.
Lamb Gyros
Taste like the ones you get at Apollo Burgers in SLC..
Total preparation and cooking time: 30 minutes
- Cucumber Yogurt Sauce (see recipe below)
- 1 pound lean ground lamb
- 2 cloves garlic
- 1 1/2 tsp dried oregano
- 1 tsp onion powder
- 1 tsp salt
- 3/4 tsp pepper
- 1 large tomato, sliced
- 1 small onion, thinly sliced
- Whole wheat pita pockets, warmed
In a large bowl, combine lamb, garlic, oregano leaves, onion powder salt and pepper; mix lightly but thoroughly. Shape lamb into 1/2 inch patties. Place patties on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 10 minutes or until no longer pink, turning once. Slice each patty into thin slices. Place equal amounts of lamb, tomato and onion in each pita half; serve with Cucumber Yogurt Sauce.
Cucumber Yogurt Sauce
- 8 oz carton plain low-fat yogurt
- 1/3 cup seeded chopped cucumber
- 2 Tbsp finely chopped onion
- 1 clove garlic crushed
- 1 tsp sugar
In medium bowl, combine all ingredients; mix well.
Grilled Pork Tenderlion
We saw this on Good eats and tried it...it is easy and yummy!!
Marinade
4 limes squeezed to make a ½ c
Zest of one lime
¼ c honey
1 ½ t kosher salt
½ t garlic powder
Place in jar and shake
IN A ZIPLOC BAG:
Place 1 pork tenderlion (cut off fat- may be in two pieces)
1/2 of marinade
1 chipotle pepper( canned in mole sauce)opt, diced
Marinde for up to 24 hours
Grill 2 minutes on each side (6-8 sides)
When cooked place pork in foil and add rest of brine let rest, then slice into medalions
Chicken Enchiladas
1 pint sour cream
2 cans cream of chicken soup
1 40z can diced green chilis
1 bunch green onions. chopped
cooked chicken pieces, I use 2-3 cooked chicken breast or 1 can of chicken
Combine & Add:
1 cup grated yellow cheese
Fill 12 corn tortillas which have been fried lightly in oil.
Put some sauce on bottom of pan and place rolled tortillas in pan and coer with sauce
Bake 350 for 20 minutes till hot & bubbly
Chicken Enchiladas--Cheri Taylor
--We got really tired of chicken enchiladas till I tried this recipe, this is now are favorite--easy, light and so good
1-2 Tblspn. butter
1/2 c. chopped onion
1 clove minced garlic
1/2 tsp. ground coriander, if you have it
1/8 tsp. pepper
2 c. cooked chicken, chopped/shredded
8 oz. cream cheese
1 can chopped green chiles (slightly drained)
12-14 corn tortillas, warm in microwave or lightly grill
1-2 cans (10 oz) green chile enchilada sauce
shredded cheese (cheddar or monterey jack)
Saute onion and garlic in butter until tender. Add coriander and pepper. Add cream cheese and green chilis. Cook over medium heat and stir until blended and cream cheese is melted. Add chicken and stir thoroughly. Spoon chicken filling onto tortillas; roll up and place seam side down in a 9 X 13 pan, spray with pam. Pour enchilada sauce over the top & sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until hot and cheese is melted.
NOTES:
Cook chicken by: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling. I buy the roasted chicken and just shred the meat.
This recipe freezes well--just cover with plastic wrap first, then foil.
Sunday, August 30, 2009
GooeyButter Bars
1 yellow cake mix
1/2 c butter
1 egg
Mix together and spread in a 9X13 pan.
Beat together:
80z cream cheese, use low fat if want
2 eggs
2 cups powdered sugar
Spread over crust
Bake at 350 for 45 minutes
Sprinkle with powdered sugar
Poppy Seed Bread/ Cake
2 eggs
1 1/2c sugar
3/4 c oil
1t vanilla
1/2 c poppy seeds
2 cup flour
1 t salt
1 cup evaporated milk
Beat eggs, sugar & oil. Add & poppy seeds.
Shift dry ingred. & add to egg mixture alternating with milk.
spoon into 1 large greased pan. Bake at 375 for 50 min or 40min if 2 small pans
Glaze when remove from oven with:
1/4 c orange juice
1/2 c sugar
1/2 t almond extract
1/2 t butter flavoring
1/2 t vanilla
Let set for 10 minutes before removing from pan
Poppy Seed Cake
1 regular yellow cake mix
1 small pkg instant vanilla pudding
4 eggs
1 cup sour cream
1/3 c butter
1 teas rum flavoring
1/4 c poopy seeds
Combine all ingredients in a large mixing bowl then beat at medium speed for 5 minutes. Pour batter into well greased, lightly floured bundt cake pan. Bake at 350 for 45 minutes.
Remove from oven and cool 15 minutes then turn over onto a cake rack or plate with a lip.
Glaze with mixture of orange juice and powdered sugar.
No Bake Cookies
2 cups sugar
1/2 c milk
1/2 c peanut butter
1/2c butter
Mix and boil the above for 1 minute. Mix in:
1/3 c cocoa
3 cups oatmeal
1 teas vanilla
opt: 1/2 c coconut
Lamb Rice Pudding
1 cup long grain rice
1 cup sugar
8 cup of milk
Cook covered at a simmer till rice is tender about 50 minutes
Combine in a bowl and beat well:
4 eggs
2 cups milk
1/4 c sugar
2 t vanilla
Add mixture to pan with cooked rice mixture. Cook until starts to boil, stir occasionally, over med- high heat. Remove from heat and chill 4 hours
serve with ground cinammon sprinkles
Chocolate Mousse Pie/ Flan
The pie took the prize at a church cook-off...
Some of Bruce's favorite, probably because these were all I knew how to make when we got married...yes, red velvet cake would also be on the list but I failed miserably trying to make it.
Crumbs:
1/4 c melted butter
1 1/2 c biscuit crumbs, molido I use unsalted club crackers, ground up
1/2 c nuts, ground with crumbs
Filling:
1 bar semisweet chocolate( 80z Hershey special) plus 1/2 square baking choc
3 egg yolks
1/2 t rum extract- a must!
3 egg whites
1 1/2c heavy cream
Mix crumbs, butter and nuts and mold into a pie pan, chill
Melt chocolate together then Beat in yolks one at a time should be smooth and shiny.
Add rum extract
Beat cream , wash beaters and Whip egg whites.
Fold into cream then fold in the chocolate mixture
Pour into mold and chill
Quesillo ( Flan)
Boil 1/4 c water and 1/2 c sugar till turns a deep carmel color
pour immediately into an 8 in round cookie tin or metal pan and quickly coat the bottom and sides. Allow to harden
Beat 6 eggs and add
1 can sweetened condensed milk
1 cup milk
1 teas vanilla
Pour into tin
Bake at 350 in water bath for 1 hour
Let cool and when pulls away from sides dump upside down on a plate with a lip
Chill before serving
Peach Cobbler
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Beef Chuck Roast
3-5 pound chuck roast
3 cans cream of mushroom soup
1 package onion soup mix
Place roast in crock pot, mix soup together. Pour soup mixture over roast.
Cook on high for 5 hours.
The soup makes a delicious gravy and the roast falls apart.
Crock Pot Beef- makes lots of gravy so use more meat
3-5 lb. beef roast
Garlic salt the roast and place in crockpot (no need to brown first)
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 can beef gravy (omit and add 1 1/2 c. water and dry gravy mix )
1/2 c. brown sugar
3 T. vinegar
2 T. soy sauce
1 T. Worcestershire sauce
Mix all together and pour over roast. Cook for about 12 hrs. on low, or 6-7 hours on high. Remove roast. Strain gravy and thicken with a mixture of cornstarch and cold water until preferred consistency.
Crockpot Beef Stroganoff
1-2 lbs. cubed beef stew meat
1-2 (10.75 oz.) cans cream of mushroom soup (I use 1 can per 1lb. of meat—but all other ingredients stay the same regardless)
1/2 – 1 packet onion soup mix (depending on how flavorful you like it)
1/2 cup chopped onions
1/2 c. water
1 Tblspn. Worcestershire sauce
4 ounces cream cheese
4-6 ounces fresh mushrooms (optional)
dollop of sour cream
salt, pepper and garlic (desired amount)
In a crockpot, combine the meat, soups, onion, water and Worcestershire sauce.
Optional: sprinkle the meat with some salt and pepper and add about 1/2 tsp. of crushed garlic (I don’t do it because the Onion soup mix has plenty of flavor)
Cook on low setting for 8 hours or on high setting for about 5 hours.
About a half hour before serving:
Saute the mushrooms in a little oil and add them.
Stir in the cream cheese and a dollop of sour cream.
Serve over rice or egg noodles. (We prefer the egg noodles)
Butterscotch Bundt Rolls
18 frozen dinner rolls (Rhodes work well)
1 (3 oz.) package butterscotch pudding (not instant)
1/2 c brown sugar
1/2 c chopped pecans
1/2 c melted butter
Arrange frozen rolls in greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover Bundtpan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 10 hours. Bake at 350 for 20-25minutes. Cool 5 to 10 minutes before inverting to a serving plate. Serve warm.
Tres Leches Cake
from Cari Bolander- this is really amazing and rich, I altered the topping a litte, l Cup cream and small evaporated milk- no syrup!
6 eggs separated
1 ½ c. granulated sugar
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ c. water
1 tsp. almond extract
TOPPING:
1 can (14 oz) sweetened condensed milk
2 c. heavy whipping cream
½ c. light corn syrup
7 TBSP evaporated milk
2 tsp. vanilla extract
ICING:
½ c. heavy whipping cream
½ c. granulated sugar (I prefer powdered sugar)
1 tsp. vanilla extract
1 c. (8 oz) sour cream
2 TBSP powdered sugar
1 tsp. almond extract
In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into greased 9X13 baking dish. Bake 350 for 35-45 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to boil over medium heat, stirring constantly; cook and stir for 2 minute or until thickened.
Remove from heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In small bowl, beat cream until soft peaks from. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine sour cream, confectioner’s sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.
Tres Leches Cake
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- ⅓ cups Milk
- Cream mixture
- 1 can Evaporated Milk I use a small or 1/2 can
- 1 can Sweetened, Condensed Milk
- ¼ cups Heavy Cream- add 1 tsp vanilla
- _____
- FOR THE ICING:
- 1 pint ( what is left over ) Heavy Cream, For Whipping
- 3 Tablespoons Sugar- add 1 teas vanilla
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, (or not) pierce the surface with a fork several times. Slowly drizzle the milk mixture onto the cake—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for at least 30 minutes in the refrigerator. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Banana Bread
This is from a single serving blog
Yields 2 loaves (plus 12 muffins?) It's a BIG batch
INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour
Sour Cream Banana Bread
Smaller healthier version
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream, FF
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
If this is too hard-
3 ingredient banana bread
Yellow or white cake mix
4 large very ripe bananas
2 eggs
Mix together and pour into greased bread pan
Bake 350 fo 40-45 minutes
Blueberry Muffins
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I tired this recipe which was on a friend's blog in Cedar Park. They are yummy and healthy!
2 cups flour (I use 1/2 WW)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream (FF or yogurt)
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar
Heat oven to 375.
Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.
Tuesday, August 25, 2009
Chicken Crock Pot Recipes
I always have left over homemade salsa(Larry's of course) that I like to use in this
4 chicken breast
24 oz salsa
8oz cream cheese
Cook on high for 3 hours
serve in
1 pkg tortillas
Italian Crock Pot Chicken-
4-6 boneless, skinless chicken breasts (can be frozen!)
1 can cream of chicken soup
1 8oz. pkg. cream cheese, softened
1 packet Good Seasons Italian dressing mix (found on salad dressing aisle)
Combine soup, cream cheese, & powdered dressing mix until smooth.
Pour over chicken.
Cook in crockpot on HIGH for 2-3 hours, or LOW for 5-6 hours.
Serve over rice or see below for fettuccini....
CHICKEN ALFREDO
good for Sundays while you’re at church! It makes LOTS, so you may want to half the recipe or have company over! I use FF soup and cheese and love to cook vegetables and add to before serving too.
4-6 boneless, skinless chicken breasts
1 pkg. Good Seasons Italian Dressing Mix
2 sticks Philly Cream cheese
2 cubes margarine
2 cans cream of chicken soup
½ cup water
Fettuccine noodles
In a crockpot place 4 frozen chicken breasts, butter, and sprinkle Italian dressing mix over chicken. Cook for 3 ½ hours on low. When it’s cooked, take out and cut into bite-sized pieces. In butter mixture in crock pot, place cream cheese (cut up) and soup. Then add ½-1 cup water. Stir well.
Add chicken back into crock pot. Cook on high for 1 hour, stirring occasionally. Serve over noodles.
**with thawed chicken, cut time in half for cooking chicken
Monday, August 24, 2009
Cheesecake for a Crowd
This was a recipe we served at christmas time with Danish Desert... from the Lion House Christmas Recipe Book
1 package white cake mix
2 8-ounce packages cream cheese softened at room temperature
2 cups powdered sugar
1 pint whipped cream whipped
2 16-ounce cans cherry pie filling
Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans. I use a large cookie sheet.
Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool.
Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer (raspberry or strawberry pie filling can be substituted for cherry). Refrigerate till ready to serve.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice.
Leftovers are my favorite meal
I really admire those who love to cook but if I look at a recipe and it has more then 5 ingredients, I lose interest. I hate going to the grocery store, so I go once a week so if I don’t have an ingredient, I leave it out or don’t make it. I try to always cook from scratch but found there are lots of shortcuts that make a big difference.
-I love cake mixes for quick and easy deserts.
-I love roasted chickens, if not on sale I make my own. I cut off the meat and boil the bones with vegetables for a fresh broth to use in cooking, like chicken soup.
-I do take the time to make my own breads, it is worth it, especially from a nutritional point of view. Although,
-I love to use refrigerator biscuits to save time, although someday, I want to be an awesome biscuit maker.
oreo cookies
Oreo Cookies
First recipe I tried using a cake mix, introduced to me by Holly Tribett, neighbor in Las VegasCookie:
1 box deviel's food cake mix 3/4 C. solid shortening
2 eggs
Mix together and roll in med size balls. Place on ungreased baking sheet.
Bake at 350* for 9-10 minutes. Cool
Filling:
1 (8 oz.) Pkg. cream cheese 1/4 C. butter
2 3/4 C. powdered sugar 1 Tbsp. Vanilla
Combine filling. Spread filling between 2 cookies.