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Cakes
Chocolate Molten Cake
1c. Chocolate Chips
1/2 c. Butter
1c. Powdered Sugar
2 Eggs
2 Egg Yolks
6tb. Flour
1/2 c. Whipped Topping
In Large Microwave safe bowl Melt Chocolate and Butter on high 1min or until Butter is melted. Whisk until Chocolate is completely smooth. Stir in Sugar. Add the Eggs mix well. Stir in Flour mix well! you can either butter 4 custard cups,bake 14min. Or use muffin tin with liners, bake at 10min At 425°f Bake until sides and top of dessert are firm but center is still soft. Let stand 1min. Carefully remove, serve warm! Place your whipped topping on top.
•try running a knife or spatula around the edges to help loosen cake•If you let cake sit to long the filling will not be as liquid, you may try placing in microwave for 10secs to remelt middle.
•This is very rich, even my husband could only eat half!
1c. Chocolate Chips
1/2 c. Butter
1c. Powdered Sugar
2 Eggs
2 Egg Yolks
6tb. Flour
1/2 c. Whipped Topping
In Large Microwave safe bowl Melt Chocolate and Butter on high 1min or until Butter is melted. Whisk until Chocolate is completely smooth. Stir in Sugar. Add the Eggs mix well. Stir in Flour mix well! you can either butter 4 custard cups,bake 14min. Or use muffin tin with liners, bake at 10min At 425°f Bake until sides and top of dessert are firm but center is still soft. Let stand 1min. Carefully remove, serve warm! Place your whipped topping on top.
•try running a knife or spatula around the edges to help loosen cake•If you let cake sit to long the filling will not be as liquid, you may try placing in microwave for 10secs to remelt middle.
•This is very rich, even my husband could only eat half!
White Chocolate Mud Cake
1-1/2c White Chocolate Chips
3/4c Butter
1c Milk
3/4c Sugar
2tsp Vanilla
2 lg Eggs
2/3c self-raising flour
1c Flour
8x8 lined and greased
White Chocolate Ganache(icing)
1c+2tb White Chocolate Chips>>Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.<<
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stir often. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool to room temperature for 15 minutes. Add vanilla and eggs to chocolate mixture and stir until well combined. Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan. Bake 320°f @ 1hr 10min- 1hr-20min. The cooled cake can be iced with the white chocolate ganache immediately. Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or un-iced. I recently made a marble Wedding cake with this and the regular chocolate, We ate and ate!! yumyumyum
1-1/2c White Chocolate Chips
3/4c Butter
1c Milk
3/4c Sugar
2tsp Vanilla
2 lg Eggs
2/3c self-raising flour
1c Flour
8x8 lined and greased
White Chocolate Ganache(icing)
1c+2tb White Chocolate Chips>>Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.<<
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stir often. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool to room temperature for 15 minutes. Add vanilla and eggs to chocolate mixture and stir until well combined. Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan. Bake 320°f @ 1hr 10min- 1hr-20min. The cooled cake can be iced with the white chocolate ganache immediately. Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or un-iced. I recently made a marble Wedding cake with this and the regular chocolate, We ate and ate!! yumyumyum
Mandarin Orange Cake
2c Sifted Wheat Flour
1-1/2c Sugar
3tsp Baking Powder
1/2tsp Salt
1tsp Vanilla
4 eggs
1/2c oil
1 (11 ounce) can Mandarin Oranges and juice
Icing
1 small box instant vanilla pudding mix
9 oz. Cool Whip
*Mix together Flour,Sugar,Baking Powder,Salt, Vanilla, eggs, oil, Beat until smooth. Fold in mandarin oranges, pour into a 9x13in greased and floured pan. Bake 350°f @ 30 minutes or until done. Mix the whole can of Mandarin Juice with pudding powder and Cool Whip. Spread over the cooled cake. Keep this cake refrigerated.
2c Sifted Wheat Flour
1-1/2c Sugar
3tsp Baking Powder
1/2tsp Salt
1tsp Vanilla
4 eggs
1/2c oil
1 (11 ounce) can Mandarin Oranges and juice
Icing
1 small box instant vanilla pudding mix
9 oz. Cool Whip
*Mix together Flour,Sugar,Baking Powder,Salt, Vanilla, eggs, oil, Beat until smooth. Fold in mandarin oranges, pour into a 9x13in greased and floured pan. Bake 350°f @ 30 minutes or until done. Mix the whole can of Mandarin Juice with pudding powder and Cool Whip. Spread over the cooled cake. Keep this cake refrigerated.
Carrot Cake
2C Sugar
3/4C Buttermilk
3/4C Vegetable Oil
3 Eggs, Beaten
2 tsp Vanilla
2C Flour
2 tsp Baking Soda
1/2tsp Salt
2tsp Cinnamon
2C Grated Carrots
1C chopped Walnuts (optional)
1 (8 ounce) can Crushed Pineapple, drained
1-1/4C Coconut (optional)<<<<Combine first 5 ingredients; beat well.
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well. Add carrots, walnuts, pineapple and coconut; stir well. Pour batter into greased and floured 13x9 baking pan. Bake at 350° for 55 minutes, or until pick comes out clean.
Buttermilk Glaze
1C Sugar
1/2C Buttermilk
1/2C Butter
1tTbsp Light Corn Syrup
1/2tsp Baking Soda
1tsp Vanilla<<< Combine first 5 ingredients in large saucepan.Bring to a boil; cook 4 minutes on medium heat. Remove from heat; add vanilla. Pour buttermilk glaze over warm cake; let cake cool.
Frosting
4oz Cream Cheese, softened
1/2C Butter, softened
1/2C Sour Cream
1 (16 ounce) package Powdered Sugar, sifted
1tsp Vanilla<<< Mix cream cheese and butter; beat until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Spread cream cheese frosting on top of cooled cake.
****If Heaven had a taste, this would be it!!! Absolutely yyyuuummm!!!
2C Sugar
3/4C Buttermilk
3/4C Vegetable Oil
3 Eggs, Beaten
2 tsp Vanilla
2C Flour
2 tsp Baking Soda
1/2tsp Salt
2tsp Cinnamon
2C Grated Carrots
1C chopped Walnuts (optional)
1 (8 ounce) can Crushed Pineapple, drained
1-1/4C Coconut (optional)<<<<Combine first 5 ingredients; beat well.
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well. Add carrots, walnuts, pineapple and coconut; stir well. Pour batter into greased and floured 13x9 baking pan. Bake at 350° for 55 minutes, or until pick comes out clean.
Buttermilk Glaze
1C Sugar
1/2C Buttermilk
1/2C Butter
1tTbsp Light Corn Syrup
1/2tsp Baking Soda
1tsp Vanilla<<< Combine first 5 ingredients in large saucepan.Bring to a boil; cook 4 minutes on medium heat. Remove from heat; add vanilla. Pour buttermilk glaze over warm cake; let cake cool.
Frosting
4oz Cream Cheese, softened
1/2C Butter, softened
1/2C Sour Cream
1 (16 ounce) package Powdered Sugar, sifted
1tsp Vanilla<<< Mix cream cheese and butter; beat until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Spread cream cheese frosting on top of cooled cake.
****If Heaven had a taste, this would be it!!! Absolutely yyyuuummm!!!
Cake in a Mug
1/4c Flour
1/4C Sugar
2tb Cocoa Powder
1egg
3tb Milk
3tb Oil
2tb Chocolate syrup
1/2tsp Vanilla
<<<<<Lightly grease a very large mug, about 16oz. Mix dry ingredients set aside. Mix remaining ingredients, then combine with the dry. Place in prepared mug, place in microwave cook About 3min. Wait until completely cooled to ice.
I cut mine in half, there is plenty of cake to share. Then I iced. I took 1/4 c sour cream 1/2tsp vanilla and 1/2c powered sugar. Then put a spoon full of strawberry jam and placed on top.
1/4c Flour
1/4C Sugar
2tb Cocoa Powder
1egg
3tb Milk
3tb Oil
2tb Chocolate syrup
1/2tsp Vanilla
<<<<<Lightly grease a very large mug, about 16oz. Mix dry ingredients set aside. Mix remaining ingredients, then combine with the dry. Place in prepared mug, place in microwave cook About 3min. Wait until completely cooled to ice.
I cut mine in half, there is plenty of cake to share. Then I iced. I took 1/4 c sour cream 1/2tsp vanilla and 1/2c powered sugar. Then put a spoon full of strawberry jam and placed on top.
Better Then Sex (5-1/2hrs)
Bottom Crust
1c Flour
1/2c Butter -Soft
Combine, Press into Greased 9x13 Baking Dish. Bake 350°f 20min. Cool.
layer
1-8oz Cream Cheese-Soft
1c Powered Sugar
2-8oz Whipped Topping
layer
3c Milk
2-(3 1/2oz) Instant Pudding( I used Chocolate,and Homemade)
* In Med bowl Combine Cream Cheese, Powered Sugar, and 1-8oz Topping, Beat well. Spread evenly over Crust Refrigerate 1hr. In Large bowl Combine Milk and pudding beat Low 3min until thick. Spread evenly on top of Cream Cheese Layer. Refrigerate 4hrs. Take last 8oz Whipped Topping Spread Evenly on top of Pudding, Serve. Refrigerate any remaining. This recipe gets requested and is loved :)
Bottom Crust
1c Flour
1/2c Butter -Soft
Combine, Press into Greased 9x13 Baking Dish. Bake 350°f 20min. Cool.
layer
1-8oz Cream Cheese-Soft
1c Powered Sugar
2-8oz Whipped Topping
layer
3c Milk
2-(3 1/2oz) Instant Pudding( I used Chocolate,and Homemade)
* In Med bowl Combine Cream Cheese, Powered Sugar, and 1-8oz Topping, Beat well. Spread evenly over Crust Refrigerate 1hr. In Large bowl Combine Milk and pudding beat Low 3min until thick. Spread evenly on top of Cream Cheese Layer. Refrigerate 4hrs. Take last 8oz Whipped Topping Spread Evenly on top of Pudding, Serve. Refrigerate any remaining. This recipe gets requested and is loved :)
No Bake Cheese Cake (4hr+)
1-8oz Cream Cheese Soft
1c Sour Cream
1-8oz Whipped Cream-Thawed(make your own is better!)
2tsp Vanilla
1/3c Sugar
1 Pie Crust Prepared
Beat Cream Cheese, Sugar, and Vanilla 2min med speed. Blend in Sour Cream. Fold in Whip Cream, place over crust-chill 4hrs. This very light and fluffy, not like your traditional baked.
1-8oz Cream Cheese Soft
1c Sour Cream
1-8oz Whipped Cream-Thawed(make your own is better!)
2tsp Vanilla
1/3c Sugar
1 Pie Crust Prepared
Beat Cream Cheese, Sugar, and Vanilla 2min med speed. Blend in Sour Cream. Fold in Whip Cream, place over crust-chill 4hrs. This very light and fluffy, not like your traditional baked.
Chocolate Cake
1-1/2c Unsweet Cocoa Powder
1-1/2tsp Salt
3c Flour
1tb Baking Soda
3/4c Oil
1-1/2c Buttermilk
3c Sugar
1-1/2 tsp Vanilla Extract
1-1/2 tsp Baking Powder
3 Eggs, lightly beaten
1-1/2c Hot Water
Grease 2-8in cake pan. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Cool completely before icing. this made 4-8in cakes for me. I'm sorry just realized there isn't a temp....I will put as soon as I find!
1-1/2c Unsweet Cocoa Powder
1-1/2tsp Salt
3c Flour
1tb Baking Soda
3/4c Oil
1-1/2c Buttermilk
3c Sugar
1-1/2 tsp Vanilla Extract
1-1/2 tsp Baking Powder
3 Eggs, lightly beaten
1-1/2c Hot Water
Grease 2-8in cake pan. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Cool completely before icing. this made 4-8in cakes for me. I'm sorry just realized there isn't a temp....I will put as soon as I find!
Black Forest Trifle
2tb Corn Starch
3 Jars Maraschino Cherries(reserve juice)
1/3c Cherry Brandy
1/3c Sugar
2tb Powered Sugar
1-1/4c Heavy Cream
1- Baked and Chilled Chocolate cake(I used recipe directly above)
Grated Chocolate(garnish)-------<<Mix cornflour with 2 tbs of the reserved cherry juice. Place remaining juice in a pan with sugar over medium-low heat and stir for 2 minutes to dissolve sugar. Add cornflour mixture and stir for 1-2 minutes until sauce thickens. Stir in the cherries and kirsch, then remove from heat and cool. Chill until needed.>>
Custard
2/3c Milk
3 Egg Yolks
7/8c Cream
2tb Cherry Jam
2tb Sugar----<<<<Heat milk and cream in a pan over medium heat to just below boiling point. Remove from heat. Whisk egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into yolk mixture. Return to pan over medium-low heat. With a wooden spoon, stir gently but constantly, for 4-5 min, reaching the base and corners, until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail). Remove from the heat. Strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally. Stir in the jam, cover and chill.
(I did not cut my cake, each 8in round was a layer.It's your cake make it how you want!!)
Assemble <<<Slice cake horizontally into 3 even rounds. Place 1 cake layer in a 2-litre serving bowl, trimming to fit if necessary. Spread with half the custard, then top with one-third of the cherry mixture. Repeat with 2nd Slice of cake. Then top with the final layer of cake with whipped cream, then arrange the remaining cherries on top. Chill for at least 2 hours for flavors to develop, then serve garnished with grated chocolate.
2tb Corn Starch
3 Jars Maraschino Cherries(reserve juice)
1/3c Cherry Brandy
1/3c Sugar
2tb Powered Sugar
1-1/4c Heavy Cream
1- Baked and Chilled Chocolate cake(I used recipe directly above)
Grated Chocolate(garnish)-------<<Mix cornflour with 2 tbs of the reserved cherry juice. Place remaining juice in a pan with sugar over medium-low heat and stir for 2 minutes to dissolve sugar. Add cornflour mixture and stir for 1-2 minutes until sauce thickens. Stir in the cherries and kirsch, then remove from heat and cool. Chill until needed.>>
Custard
2/3c Milk
3 Egg Yolks
7/8c Cream
2tb Cherry Jam
2tb Sugar----<<<<Heat milk and cream in a pan over medium heat to just below boiling point. Remove from heat. Whisk egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into yolk mixture. Return to pan over medium-low heat. With a wooden spoon, stir gently but constantly, for 4-5 min, reaching the base and corners, until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail). Remove from the heat. Strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally. Stir in the jam, cover and chill.
(I did not cut my cake, each 8in round was a layer.It's your cake make it how you want!!)
Assemble <<<Slice cake horizontally into 3 even rounds. Place 1 cake layer in a 2-litre serving bowl, trimming to fit if necessary. Spread with half the custard, then top with one-third of the cherry mixture. Repeat with 2nd Slice of cake. Then top with the final layer of cake with whipped cream, then arrange the remaining cherries on top. Chill for at least 2 hours for flavors to develop, then serve garnished with grated chocolate.
Cookie Cake
1c Butter Flavor Crisco
1/2c Sugar
2/3c Brown Sugar
2 large eggs
2tsp Vanilla
21/4c Flour
1tsp salt
1tsp Baking Soda
2tsp Cream of Tarter
2c Chocolate Chips
350°f 20-25min
In Large bowl Cream Sugar and Crisco until fluffy. Add Eggs one at a time, add vanilla mix well. Add the Dry ingredients blend well. Mix in Chocolate Chips. Spread on a greased 15-1/2in pizza pan. Bake. When cooled completely, decorate.
This is just as good as the Bakery! This cake did not last long :)
1c Butter Flavor Crisco
1/2c Sugar
2/3c Brown Sugar
2 large eggs
2tsp Vanilla
21/4c Flour
1tsp salt
1tsp Baking Soda
2tsp Cream of Tarter
2c Chocolate Chips
350°f 20-25min
In Large bowl Cream Sugar and Crisco until fluffy. Add Eggs one at a time, add vanilla mix well. Add the Dry ingredients blend well. Mix in Chocolate Chips. Spread on a greased 15-1/2in pizza pan. Bake. When cooled completely, decorate.
This is just as good as the Bakery! This cake did not last long :)
Icing
Butter Cream Frosting(1-9in-layer)This was used with cookie
1/2c Butter
1c Crisco
1/8tsp Salt
1/2tsp Vanilla
1/2tsp Butter Flavor
1/2tsp Almond Extract
3-1/2c Powered Sugar Sifted
1/2tb Meringue Powder
* Mix first 3 ingredients together on low speed for 5min. Add vanilla, butter flavor, and almond. Beat until well blended. Add meringue and half of the sugar mix on low until well combined. Add remaining sugar 1/2c at time. Turn mixer to med and beat until smooth about 5min.
This is a great icing for cupcakes also, does piping well. Will harden a bit on the outside...no melting :)
1/2c Butter
1c Crisco
1/8tsp Salt
1/2tsp Vanilla
1/2tsp Butter Flavor
1/2tsp Almond Extract
3-1/2c Powered Sugar Sifted
1/2tb Meringue Powder
* Mix first 3 ingredients together on low speed for 5min. Add vanilla, butter flavor, and almond. Beat until well blended. Add meringue and half of the sugar mix on low until well combined. Add remaining sugar 1/2c at time. Turn mixer to med and beat until smooth about 5min.
This is a great icing for cupcakes also, does piping well. Will harden a bit on the outside...no melting :)
Cream Cheese Icing
2c Powered Sugar
1tsp Vanilla
1/4c butter
1-8oz Cream Cheese Soft
In large bowl beat Shortening until fluffy. Add eggs one at a time, mix well. Beat in next 7 ingredients, until moist. Stir in Pumpkin blend well. Fill muffins 2/3 full Bake. Let Cool. Icing beat cutter and cream cheese until combined. add vanilla. Add Sugar 1c at a time. Beat until light. I use this icing on a lot of recipes. Has a light taste. Want a Drizzle add couple of tb of milk until you have desired constancy. I would also divide the recipe in half if you do! :)
2c Powered Sugar
1tsp Vanilla
1/4c butter
1-8oz Cream Cheese Soft
In large bowl beat Shortening until fluffy. Add eggs one at a time, mix well. Beat in next 7 ingredients, until moist. Stir in Pumpkin blend well. Fill muffins 2/3 full Bake. Let Cool. Icing beat cutter and cream cheese until combined. add vanilla. Add Sugar 1c at a time. Beat until light. I use this icing on a lot of recipes. Has a light taste. Want a Drizzle add couple of tb of milk until you have desired constancy. I would also divide the recipe in half if you do! :)
CupCakes
Pumpkin Cupcakes (24)
2/3c Butter flavored Shortening
2 large Eggs
3/4c Maple Syrup
1/2c Milk
2c Flour
1-1/4tsp Baking Powder
1/2tsp Salt
1tsp Baking Soda
1/2tsp Ginger
1c Pumpkin Puree'(use fresh Pumpkin for the best results)
In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, mix well after each. Beat in syrup and milk. Combine the flour, baking powder, salt baking soda, ginger. Add to shortening mixture and beat just till moistened. Stir in pumpkin. Fill paper-lined muffin cups 2/3 full. Bake at 350°f 20-25 min. Cool for 10 min before removing. Ice when completely cool. I ♥♥♥♥♥ Pumpkin!!! And these Cupcakes will not disappoint!! Soft, moist and YYYUUUMMMMM
2/3c Butter flavored Shortening
2 large Eggs
3/4c Maple Syrup
1/2c Milk
2c Flour
1-1/4tsp Baking Powder
1/2tsp Salt
1tsp Baking Soda
1/2tsp Ginger
1c Pumpkin Puree'(use fresh Pumpkin for the best results)
In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, mix well after each. Beat in syrup and milk. Combine the flour, baking powder, salt baking soda, ginger. Add to shortening mixture and beat just till moistened. Stir in pumpkin. Fill paper-lined muffin cups 2/3 full. Bake at 350°f 20-25 min. Cool for 10 min before removing. Ice when completely cool. I ♥♥♥♥♥ Pumpkin!!! And these Cupcakes will not disappoint!! Soft, moist and YYYUUUMMMMM
Blueberry Cornmeal Cupcake
1-1/4c Flour
1/2c Cornmeal
2tsp Baking Powder
1-1/4c Sugar
1/4c Buttermilk (room temp)
2 Eggs (room temp)
7tb Melted Butter
1pt Blueberries(or blackberries)
*whisk all dry ingredients together using all but 2tb of the sugar, set the 2tb to the side. In another bowl whisk buttermilk, eggs, and butter. Pour over flour whisk to combine. Fold in Berries. Fill muffin tin 1/4 full. Sprinkle the tops evenly with sugar. Bake 375°f @ 25min rotate half way through. Let them cool completely before removing.
1-1/4c Flour
1/2c Cornmeal
2tsp Baking Powder
1-1/4c Sugar
1/4c Buttermilk (room temp)
2 Eggs (room temp)
7tb Melted Butter
1pt Blueberries(or blackberries)
*whisk all dry ingredients together using all but 2tb of the sugar, set the 2tb to the side. In another bowl whisk buttermilk, eggs, and butter. Pour over flour whisk to combine. Fold in Berries. Fill muffin tin 1/4 full. Sprinkle the tops evenly with sugar. Bake 375°f @ 25min rotate half way through. Let them cool completely before removing.
SnickerDoodle CupCakes
3c Flour
1tb Baking Powder
1/2tsp Salt
2tsp Ground Cinnamon
1c Butter Crisco
13/4c Sugar
4 eggs room temp
2tsp Vanilla
1-1/4c Butter Milk
<<<<<<prepare 2- muffin pans. Cream Crisco and sugar until fluffy, about 5min. Add eggs one at a time., MIX COMPLETELY. Add vanilla. Add baking powder, salt and cinnamon mixing well. Add Flour and buttermilk in increments. Fill 3/4 full and Bake 350°f 18-20min
Cinnamon Frosting
1c Butter
4c Powered Sugar
3tb Milk
2tsp Vanilla
1tsp Cinnamon
<<<<<<<beat butter until fluffy, 30secs. Add sugar, milk, and vanilla mix until incorporated. Beat on med till fluffy. Before icing cupcakes make sure they are completely cooled.
3c Flour
1tb Baking Powder
1/2tsp Salt
2tsp Ground Cinnamon
1c Butter Crisco
13/4c Sugar
4 eggs room temp
2tsp Vanilla
1-1/4c Butter Milk
<<<<<<prepare 2- muffin pans. Cream Crisco and sugar until fluffy, about 5min. Add eggs one at a time., MIX COMPLETELY. Add vanilla. Add baking powder, salt and cinnamon mixing well. Add Flour and buttermilk in increments. Fill 3/4 full and Bake 350°f 18-20min
Cinnamon Frosting
1c Butter
4c Powered Sugar
3tb Milk
2tsp Vanilla
1tsp Cinnamon
<<<<<<<beat butter until fluffy, 30secs. Add sugar, milk, and vanilla mix until incorporated. Beat on med till fluffy. Before icing cupcakes make sure they are completely cooled.
Mock Hostess Cupcakes
Filling
1/2 soft butter
1-1/4c Powered Sugar
2c Marshmallow Creme(Reserve some)
1tsp Vanilla
---Beat until Smooth and Fluffy-----(if it seems runny add more powered sugar) Place in piping bag or a zip lock with a tip.
Chocolate Glaze
1c Chocolate Chips
1/2c Butter
1tb Corn Syrup
----- In small pot heat on low. When half way melted turn heat off but keep stirring. 100°f for best results.
Make while Cupcakes are cooling.
CupCake
1c Sugar
1-3/4c Cake Flour(I have a recipe in Substitutes)
1/4tsp Salt
3/4tsp Baking Soda
5-1/2tb Butter, cut in pieces
1/3c Oil
3/4c Cocoa Powder
3/4c Water
1 Egg
1 Egg Yolk
3/4c Butter Milk or Sour Milk(have this under Substitutes)
----Sift flour, salt, and baking soda. In pot over low heat melt butter, oil cocoa and water until melted. Whisk until smooth, now mix with flour stir until combined. Add eggs, sugar,vanilla and butter milk mix until smooth. Fill cupcake tin 3/4 full. Bake 375°f 15min. When cool enough to handle, from bottom of cupcake place tip as far into about middle of cake and squeeze filling until it starts to ooze from the bottom a bit. Then glaze the tops. I just dunked the top in. After an hour I came in and did some white icing design at the top. Sorry my picture isn't better. These were better then the package kind we thought. They were soft and moist not dry and and stale. The filling wasn't quite like the cupcake, this had more flavor because of the marshmallow I think hope you enjoy
Filling
1/2 soft butter
1-1/4c Powered Sugar
2c Marshmallow Creme(Reserve some)
1tsp Vanilla
---Beat until Smooth and Fluffy-----(if it seems runny add more powered sugar) Place in piping bag or a zip lock with a tip.
Chocolate Glaze
1c Chocolate Chips
1/2c Butter
1tb Corn Syrup
----- In small pot heat on low. When half way melted turn heat off but keep stirring. 100°f for best results.
Make while Cupcakes are cooling.
CupCake
1c Sugar
1-3/4c Cake Flour(I have a recipe in Substitutes)
1/4tsp Salt
3/4tsp Baking Soda
5-1/2tb Butter, cut in pieces
1/3c Oil
3/4c Cocoa Powder
3/4c Water
1 Egg
1 Egg Yolk
3/4c Butter Milk or Sour Milk(have this under Substitutes)
----Sift flour, salt, and baking soda. In pot over low heat melt butter, oil cocoa and water until melted. Whisk until smooth, now mix with flour stir until combined. Add eggs, sugar,vanilla and butter milk mix until smooth. Fill cupcake tin 3/4 full. Bake 375°f 15min. When cool enough to handle, from bottom of cupcake place tip as far into about middle of cake and squeeze filling until it starts to ooze from the bottom a bit. Then glaze the tops. I just dunked the top in. After an hour I came in and did some white icing design at the top. Sorry my picture isn't better. These were better then the package kind we thought. They were soft and moist not dry and and stale. The filling wasn't quite like the cupcake, this had more flavor because of the marshmallow I think hope you enjoy
Oreo Cheesecakes
42-Oreo's(30 whole,12 crushed)
2-packages Cream Cheese room-temp
1c Sugar
1tsp Vanilla 4eggs room temp
1c Sour Cream
cupcake liners
*Place a Cookie in each liner until all 30 cookies are placed. In mixing bowl on med-high beat cream cheese until smooth. Gradually add sugar beat until combined. Beat in vanilla. Add eggs one at a time. Beat in sour cream until well combined. Spoon in Cookie crumbs until just combined. Fill each liner almost to top with cream cheese filling. Bake 275°f about 22min rotate half way. refrigerate 4hrs.
42-Oreo's(30 whole,12 crushed)
2-packages Cream Cheese room-temp
1c Sugar
1tsp Vanilla 4eggs room temp
1c Sour Cream
cupcake liners
*Place a Cookie in each liner until all 30 cookies are placed. In mixing bowl on med-high beat cream cheese until smooth. Gradually add sugar beat until combined. Beat in vanilla. Add eggs one at a time. Beat in sour cream until well combined. Spoon in Cookie crumbs until just combined. Fill each liner almost to top with cream cheese filling. Bake 275°f about 22min rotate half way. refrigerate 4hrs.
5min Ice Cream in a Bag
2tb Sugar
1c Half-n-Half
1/2tsp Vanilla
1/2 cup salt (The bigger the granules, the better. Rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Add chocolate or strawberry syrup yyyuuummmmmmm!! you could also use a empty coffee container.
2tb Sugar
1c Half-n-Half
1/2tsp Vanilla
1/2 cup salt (The bigger the granules, the better. Rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Add chocolate or strawberry syrup yyyuuummmmmmm!! you could also use a empty coffee container.
Easy Whipped Ice Cream
1-15oz Can Condensed Milk
1/2c Chocolate Syrup
1tb Vanilla<<Whisk in Large bowl
2c Heavy Whipping Cream<< Whip until Soft Peaks form.
*Fold in 1/3 of your whipped cream into condensed milk mix until well incorporated. Repeat until all the whipped cream is incorporated. Fold in any candies, or fruit now. Transfer into a 9x5 loaf pan and place in freezer. Chill until firm...at least 2hrs. I put my ice cream on top of my brownies, in 9x13 pan I followed regular brownie recipe, when cooled cut in half then place in 9x13, then poured ice cream on top then froze.
1-15oz Can Condensed Milk
1/2c Chocolate Syrup
1tb Vanilla<<Whisk in Large bowl
2c Heavy Whipping Cream<< Whip until Soft Peaks form.
*Fold in 1/3 of your whipped cream into condensed milk mix until well incorporated. Repeat until all the whipped cream is incorporated. Fold in any candies, or fruit now. Transfer into a 9x5 loaf pan and place in freezer. Chill until firm...at least 2hrs. I put my ice cream on top of my brownies, in 9x13 pan I followed regular brownie recipe, when cooled cut in half then place in 9x13, then poured ice cream on top then froze.
TurnOver-Peach
Crust
2-1/2c Flour
1c Frozen Butter
1tsp Salt
1tb Sugar
1/2c ice-cold Water
3tb Plain Greek Yogurt<< In Lg mixing Bowl Whisk flour, salt, and sugar. Place in Fridge. Cut butter up and place in freezer about 30min. Mix yogurt and water and place in freezer for 15min. Blend butter into flour, until coarse, about pea size. Now mix with yogurt water mix. Mix until just combined. Place on lightly floured surface and cut in half. Wrap each ball-disc with plastic wrap and place in fridge. Chill 3hrs.
Filling
6 Peaches, Peeled and sliced
1/2c Sugar
1/4c Flour
1/8tsp Salt
1/2tsp Vanilla<< Place in Medium Pot on low heat, mix well. Simmer about 20min. You want them tender, not cooked.
*On lightly floured surface roll out your dough 1/8 in thick, into square shape. Use pizza slicer to cut out straight edges. Keep excess to roll out again. Place 2-3tb of filling on one side of dough leaving 1/4in of edge .Run water around the edge of all the dough. Now fold in half and crimp and seal the edges.Repeat with remaining dough. Place on greased jelly roll pan, Place in fridge 30min. Slice 2 slits on top of crust. And brush a Glaze (1 egg yolk 2tb water), The generously sprinkle tops with sugar. Bake 375°F @30min depending on size.
Apple
Apple Crisp
Topping
1/2c Oats
3 Crushed Graham Crackers
1/3c Brown Sugar
1/3c Flour
1/3c Butter
1/2tsp Cinnamon-----Mix Well Set aside
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1/2c Brown Sugar
2tb Flour
1/2tsp Cinnamon
6c Peeled, Sliced Apple Wedges--- Mix Well. Place Apple mix in greased 8in baking dish. Sprinkle with the topping Bake 375°f 35-40min
Topping
1/2c Oats
3 Crushed Graham Crackers
1/3c Brown Sugar
1/3c Flour
1/3c Butter
1/2tsp Cinnamon-----Mix Well Set aside
---------------------------------------------------------------------------
1/2c Brown Sugar
2tb Flour
1/2tsp Cinnamon
6c Peeled, Sliced Apple Wedges--- Mix Well. Place Apple mix in greased 8in baking dish. Sprinkle with the topping Bake 375°f 35-40min
Apple Tart (2hr)
Crust
1-1/4c Flour
1/2c Butter
2tb Sour Cream
Place in a food processor or Magic Bullet pulse to combine. Place in 10in greased tart pan (I used silicone dish) Bake 375°f 18-20min set but not brown
6- Med Apples Peeled-Pitted-Sliced- Place on top of the crust overlapping the apples.
Topping
3 egg yolk
3/4c Sour Cream
3/4c Sugar
1/4c Flour
*Combine beat until smooth. Pour over apples, spread out evenly. Place on cookie sheet(spillage). Bake 350°f 1hr or until golden brown. This did not stay around long.....mmmmmmm.....
Crust
1-1/4c Flour
1/2c Butter
2tb Sour Cream
Place in a food processor or Magic Bullet pulse to combine. Place in 10in greased tart pan (I used silicone dish) Bake 375°f 18-20min set but not brown
6- Med Apples Peeled-Pitted-Sliced- Place on top of the crust overlapping the apples.
Topping
3 egg yolk
3/4c Sour Cream
3/4c Sugar
1/4c Flour
*Combine beat until smooth. Pour over apples, spread out evenly. Place on cookie sheet(spillage). Bake 350°f 1hr or until golden brown. This did not stay around long.....mmmmmmm.....
Brownies/Bars
Brownies
1/2c Butter
1-1/4c Chocolate Chips
1c Sugar
1tsp Vanilla
2lg Eggs
1c+1tb Flour
Line & grease 8x8 pan
340°f 35-40min
In sauce pan on low heat melt butter and Chocolate stirring often. When just melted remove from heat. Stir in sugar and vanilla. Add eggs mix well. Add flour stir until just combined (do NOT over mix) Place in pan Spread evenly. Bake. These freeze well. To get the swirl effect like in picture I squirted chocolate syrup on top then swirled. Great with nuts also, or Candy like M&M's. This recipe is better then the box!!
1/2c Butter
1-1/4c Chocolate Chips
1c Sugar
1tsp Vanilla
2lg Eggs
1c+1tb Flour
Line & grease 8x8 pan
340°f 35-40min
In sauce pan on low heat melt butter and Chocolate stirring often. When just melted remove from heat. Stir in sugar and vanilla. Add eggs mix well. Add flour stir until just combined (do NOT over mix) Place in pan Spread evenly. Bake. These freeze well. To get the swirl effect like in picture I squirted chocolate syrup on top then swirled. Great with nuts also, or Candy like M&M's. This recipe is better then the box!!
Chocolate Chip Cookie Dough Brownie
Brownie
4oz Unsweetened Chocolate (finely chopped)
1c Unsalted Butter (at room temperature)
2c Brown Sugar
4 eggs
2tsp Vanilla Extract
1c Flour
<<<Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 325°f @ 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Cookie Dough
3/4c Unsalted Butter
3/4c Brown Sugar
3/4c Sugar
3tb Milk
1-1/2tsp Vanilla Extract
1-1/2c Flour
1-1/2c Chocolate Chips
<<<<<<<<<In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Stir in the chocolate chips.
4oz Unsweetened Chocolate (finely chopped)
1c Unsalted Butter (at room temperature)
2c Brown Sugar
4 eggs
2tsp Vanilla Extract
1c Flour
<<<Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 325°f @ 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Cookie Dough
3/4c Unsalted Butter
3/4c Brown Sugar
3/4c Sugar
3tb Milk
1-1/2tsp Vanilla Extract
1-1/2c Flour
1-1/2c Chocolate Chips
<<<<<<<<<In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Stir in the chocolate chips.
Lemon Blueberry Bars
1c Soft Butter
3c Flour
1 1/2c Oats
1 1/3c Brown Sugar
1tsp Baking Powder
1 Egg, Separated
1 (14oz) can sweetened condensed milk
1/2c Lemon Juice
2-1/2c Blueberries (about 13 oz.), washed and drained on paper towel
Line 9x13-inch baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan. In a large mixing bowl, whisk together flour, oats, sugar, salt, and baking powder. Cut in butter. Reserve 2c of the crumb mix to another bowl set aside for the topping. Combine egg white with remaining crumbs and then press the mix into the bottom of the pan. Bake 350°f 10-12min. In a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mix set for 5min. Sprinkle blueberries evenly over bottom crust, then drop spoonfuls of the lemon mix over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake 7 to 8 minutes. Sprinkle crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes. keep stored in refrigerate.
1c Soft Butter
3c Flour
1 1/2c Oats
1 1/3c Brown Sugar
1tsp Baking Powder
1 Egg, Separated
1 (14oz) can sweetened condensed milk
1/2c Lemon Juice
2-1/2c Blueberries (about 13 oz.), washed and drained on paper towel
Line 9x13-inch baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan. In a large mixing bowl, whisk together flour, oats, sugar, salt, and baking powder. Cut in butter. Reserve 2c of the crumb mix to another bowl set aside for the topping. Combine egg white with remaining crumbs and then press the mix into the bottom of the pan. Bake 350°f 10-12min. In a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mix set for 5min. Sprinkle blueberries evenly over bottom crust, then drop spoonfuls of the lemon mix over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake 7 to 8 minutes. Sprinkle crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes. keep stored in refrigerate.
Peach Crumb Bars
Crust-----9x13 greased baking dish
3c Flour
1c Sugar
1tsp Baking Powder
1c Cold Butter
1-egg>>>* In med bowl Whisk the dry ingredients until incorporated. Cut in butter, then add egg. (It will be a bit crumbly) Divide dough in half. Place one half in fridge, and other half in baking dish spread out evenly.
Filling
7 Peaches peeled and diced
2tb Lemon Juice
1/2c Flour
1c Sugar
1/4tsp Salt
1/2tsp Cinnamon>>>>* Place peaches In lg bowl sprinkle lemon juice over them, toss lightly. In separate sm bowl mix remaining ingredients. Pour over peaches and lightly toss.
****Spread peaches over crust evenly. Crumble remaining dough over crust Bake 375 F @45min. Or until top is lightly browned. Let cool before cutting. You could drizzle a cream cheese icing over it, or dice some cream cheese cubes and put with peach filling yumm yummmm
Crust-----9x13 greased baking dish
3c Flour
1c Sugar
1tsp Baking Powder
1c Cold Butter
1-egg>>>* In med bowl Whisk the dry ingredients until incorporated. Cut in butter, then add egg. (It will be a bit crumbly) Divide dough in half. Place one half in fridge, and other half in baking dish spread out evenly.
Filling
7 Peaches peeled and diced
2tb Lemon Juice
1/2c Flour
1c Sugar
1/4tsp Salt
1/2tsp Cinnamon>>>>* Place peaches In lg bowl sprinkle lemon juice over them, toss lightly. In separate sm bowl mix remaining ingredients. Pour over peaches and lightly toss.
****Spread peaches over crust evenly. Crumble remaining dough over crust Bake 375 F @45min. Or until top is lightly browned. Let cool before cutting. You could drizzle a cream cheese icing over it, or dice some cream cheese cubes and put with peach filling yumm yummmm
Chocolate Cookie Bar
Cookie Crust (45min)
1c.Soft Butter
2c. Brown Sugar
2ggs
2tsp.Vanilla
2-1/2 c. Sifted Flour
1tsp Baking Soda
1tsp. Salt
3c. Oats
Cream Butter, and Brown Sugar. Add eggs and Vanilla combine well. Beat in Salt, and Baking Soda. Mix in the Oats. Then Flour, mix until well blended. Spread and Press 2/3 of Cookie mixture on greased Cookie Sheet 10x15x1.Set the rest aside.
Chocolate Filling
1(15oz)can Sweet Condensed Milk
one bag of Chocolate Chips
2tb. Butter
1/2tsp. Salt
2tsp. Vanilla
*In saucepan heat milk Chocolate Chips, Butter and condensed milk until Chocolate has melted. Stir in Salt and Vanilla. Now pour over Pressed Cookie Crust. Spread evenly. Top with remaining Cookie mix. (I flatted a few pieces at a time, then added to one another on top of the Chocolate Spread). It doesn't have to be perfect, won't last very long anyway I promise! Now Bake. 350°f at 25min
Cookie Crust (45min)
1c.Soft Butter
2c. Brown Sugar
2ggs
2tsp.Vanilla
2-1/2 c. Sifted Flour
1tsp Baking Soda
1tsp. Salt
3c. Oats
Cream Butter, and Brown Sugar. Add eggs and Vanilla combine well. Beat in Salt, and Baking Soda. Mix in the Oats. Then Flour, mix until well blended. Spread and Press 2/3 of Cookie mixture on greased Cookie Sheet 10x15x1.Set the rest aside.
Chocolate Filling
1(15oz)can Sweet Condensed Milk
one bag of Chocolate Chips
2tb. Butter
1/2tsp. Salt
2tsp. Vanilla
*In saucepan heat milk Chocolate Chips, Butter and condensed milk until Chocolate has melted. Stir in Salt and Vanilla. Now pour over Pressed Cookie Crust. Spread evenly. Top with remaining Cookie mix. (I flatted a few pieces at a time, then added to one another on top of the Chocolate Spread). It doesn't have to be perfect, won't last very long anyway I promise! Now Bake. 350°f at 25min
- Add Crushed Nuts
- Is rich in taste
- will stay soft for about 2days. But you can microwave to get re softened.
Lemon Squares
crust
20 Vanilla Wafers(or 2c graham Crackers)finely Crushed
1/2c Flour
1/4c Brown Sugar
1/4c Butter<< Combine first 3 ingredients. Cut in butter. Line 8in baking dish. Press mixture firmly onto the bottom of pan Bake 350°f 15min.
1(8oz) Soft Cream Cheese
1c Sugar
2tb Flour
1/4c Lemon Juice Divided
1/4tsp Baking Powder
2tsp Powered Sugar
2 Eggs
*Beat cream cheese, and sugar until well blended. Add eggs and flour mix well. Add 1tb of Lemon juice,and baking powder. Pour over crust Bake 350°f 25-30min. Cool Completely Cover refrigerate at least 2hours. Sprinkle with remaining 3tb of lemon juice and 2tsp of powered sugar.
crust
20 Vanilla Wafers(or 2c graham Crackers)finely Crushed
1/2c Flour
1/4c Brown Sugar
1/4c Butter<< Combine first 3 ingredients. Cut in butter. Line 8in baking dish. Press mixture firmly onto the bottom of pan Bake 350°f 15min.
1(8oz) Soft Cream Cheese
1c Sugar
2tb Flour
1/4c Lemon Juice Divided
1/4tsp Baking Powder
2tsp Powered Sugar
2 Eggs
*Beat cream cheese, and sugar until well blended. Add eggs and flour mix well. Add 1tb of Lemon juice,and baking powder. Pour over crust Bake 350°f 25-30min. Cool Completely Cover refrigerate at least 2hours. Sprinkle with remaining 3tb of lemon juice and 2tsp of powered sugar.
Pumpkin
Pumpkin Pudding
1-3/4c Pumpkin or 15oz can
3/4c Brown Sugar
1-1/4tsp Cinnamon
1/2tsp Nutmeg
1/4tsp Ginger
1/2tsp Salt
1-1/2tsp Vanilla
3 Eggs lightly Beaten
1-3/4c Heavy cream or half-n-half
Butter 1-1/2qt Casserole Dish. In large bowl combine all ingredients mix well. Pour into prepared dish and Bake 350°f about an hour. This is rich so a little will go a long way. But is very Delicious :)
1-3/4c Pumpkin or 15oz can
3/4c Brown Sugar
1-1/4tsp Cinnamon
1/2tsp Nutmeg
1/4tsp Ginger
1/2tsp Salt
1-1/2tsp Vanilla
3 Eggs lightly Beaten
1-3/4c Heavy cream or half-n-half
Butter 1-1/2qt Casserole Dish. In large bowl combine all ingredients mix well. Pour into prepared dish and Bake 350°f about an hour. This is rich so a little will go a long way. But is very Delicious :)
Pumpkin Roll
cake
3/4c Flour
1/2tsp Baking Powder
1/2tsp Baking Soda
1/2tsp Cinnamon
1/4tsp Salt
3 eggs
1c Sugar
1tsp Vanilla
2/3c Pumpkin Puree
Filling
1(8oz) Soft Cream Cheese
1c Powered Sugar
1/2c soft butter
1tsp Vanilla<<<< For filling mix well until smooth.
*prepare pan...grease jelly roll, place wax on top grease wax then lightly flour. 15 x 10in pan
Cake> Combine first 5 ingredients in bowl set aside. In a large bowl beat eggs and sugar until thick beat in Vanilla and pumpkin . Gradually add in the flour mix combine well. Now pour in prepared pan Spread evenly Bake 375°f 13-15min. Take A towel(hand towel or cheese cloth) Sprinkle with powered sugar. Immediately loosen and Flip cake on top of powered towel.(stand back it will poof with the sugar) then peel wax off. Roll in towel. (burrito shape) Narrow end. Place in Refrigerate for an hour. Unroll Spread filling 1/4in to the edge Re-roll tightly. Wrap in plastic Wrap refrigerate another hour. Sprinkle with powered sugar. This disappears quick! I have to make 2!!
cake
3/4c Flour
1/2tsp Baking Powder
1/2tsp Baking Soda
1/2tsp Cinnamon
1/4tsp Salt
3 eggs
1c Sugar
1tsp Vanilla
2/3c Pumpkin Puree
Filling
1(8oz) Soft Cream Cheese
1c Powered Sugar
1/2c soft butter
1tsp Vanilla<<<< For filling mix well until smooth.
*prepare pan...grease jelly roll, place wax on top grease wax then lightly flour. 15 x 10in pan
Cake> Combine first 5 ingredients in bowl set aside. In a large bowl beat eggs and sugar until thick beat in Vanilla and pumpkin . Gradually add in the flour mix combine well. Now pour in prepared pan Spread evenly Bake 375°f 13-15min. Take A towel(hand towel or cheese cloth) Sprinkle with powered sugar. Immediately loosen and Flip cake on top of powered towel.(stand back it will poof with the sugar) then peel wax off. Roll in towel. (burrito shape) Narrow end. Place in Refrigerate for an hour. Unroll Spread filling 1/4in to the edge Re-roll tightly. Wrap in plastic Wrap refrigerate another hour. Sprinkle with powered sugar. This disappears quick! I have to make 2!!
Marsh Mellow Creme
3 Egg White
2c Corn Syrup
1/2tsp Salt
Beat 10min When you have thick stiff peaks Add
1tb Vanilla
2c Powered Sugar
Beat until well blended.
3 Egg White
2c Corn Syrup
1/2tsp Salt
Beat 10min When you have thick stiff peaks Add
1tb Vanilla
2c Powered Sugar
Beat until well blended.
Graham Crackers
2-1/2+2tb Flour
1c Brown Sugar
1tsp Baking Soda
1/4tsp Salt
7tb Butter, Cubed and lightly frozen
1/3c Honey
1/4c Milk
2tb Vanilla
*Combine the flour, brown sugar, baking soda, and salt in mixing bowl with the paddle attachment. Mix on low to combine. Add the butter and mix on low, until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4-1/2 inches to make 4 crackers. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper rack, and Bake 350°F 15-25min, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
2-1/2+2tb Flour
1c Brown Sugar
1tsp Baking Soda
1/4tsp Salt
7tb Butter, Cubed and lightly frozen
1/3c Honey
1/4c Milk
2tb Vanilla
*Combine the flour, brown sugar, baking soda, and salt in mixing bowl with the paddle attachment. Mix on low to combine. Add the butter and mix on low, until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4-1/2 inches to make 4 crackers. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper rack, and Bake 350°F 15-25min, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
Pie Crust 9in x 2
3/4c Shortening
1tsp Salt
2c Flour
5tb Water
Mix dry ingredients. Cut in Shortening until crumbly incorporate well. Add Water knead 3min Divide in half Roll out if sticky and flour, if it will not stay together add little water.
3/4c Shortening
1tsp Salt
2c Flour
5tb Water
Mix dry ingredients. Cut in Shortening until crumbly incorporate well. Add Water knead 3min Divide in half Roll out if sticky and flour, if it will not stay together add little water.