2 cups sugar (or 1 cup white & 1 cup brown)
1 1/2 cups oil
3 eggs (one at a time)
3 cups grated carrots
1 can crushed pineapple (drained)
3 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 cup chopped nuts (optional)
Combine ingredients in order putting one egg in at a time. Bake at 350 degrees until toothpick comes out clean. Top with Cream Cheese icing once cooled.
Cream Cheese Icing
6 oz cream cheese
3/4 cup butter or margarine
2 cups icing sugar (powdered sugar)
2 tsp vanilla
Beat well. Spread on cool to cold cake.
Cake freezes well!
Showing posts with label Recipes: Dessert. Show all posts
Showing posts with label Recipes: Dessert. Show all posts
Saturday, January 16
Thursday, June 20
Pioneer Woman Cinnamon Rolls w/ Maple Frosting
Recipe found here:
1 cup Vegetable Oil
1 cup Sugar
2 (0.25 oz) packages (or 1 1/2 Tbsp) Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 2 lb. bag Powdered Sugar (4 cups)
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup melted Butter
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a
medium saucepan over medium heat to just below a boil. Set aside and
cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1
minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Monday, May 13
Cheesecake mmmm....
This is probably my favorite cheesecake yet. Found here!
Crust
1 1/2 cups cookie crumbs
6 Tbsp unsalted butter
Melt butter and mix together with crumbs. Press into bottom of pan and put in preheated oven (350°F) for 10 minutes.
Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds).
Crust
1 1/2 cups cookie crumbs
6 Tbsp unsalted butter
Melt butter and mix together with crumbs. Press into bottom of pan and put in preheated oven (350°F) for 10 minutes.
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
2 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously
butter the inside of a 9-10 inch spring-form pan (NO SMALLER, unless you are planning on making a bunch of mini ones). Wrap a double layer of
heavy-duty aluminum foil tightly around the outside bottom and sides, conforming to the pan. This will
help to prevent water seeping into the pan when you put it into the
bain-marie (water bath).
Position the baking rack in the center of the oven; preheat
the oven to 300° Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour
into the prepared springform pan and place in a roasting pan (or other
pan) large enough to prevent the sides from touching. Place in the oven
and carefully pour in enough very hot tap water, into the roasting pan, to reach halfway up the
sides of the springform pan.
Bake
for 2 hours, 15 minutes, or until the cake is very lightly colored and a
knife inserted in the center emerges clean. Remove from the water bath
and carefully peel the aluminum foil from around the pan. Let stand at
room temperature until completely cool, about 4 hours. Refrigerate,
covered, until well chilled. For best flavor and texture, this
cheesecake is best chilled overnight.
**I can't stress enough how important it is to let those first 4
ingredients in this recipe come to room temperature. I've hurried the
cream cheese and have had unsightly lumps of it in my batter.
**When
you first remove the cheesecake from the oven, it looks light and
puffy, and there may be some hairline cracks in the top. Do not
despair. As the cheesecake cools, it will gently deflate and the
hairline cracks disappear.
Lemon Curd topping: found here
Ingredients:
3/4 cup sugar
3 eggs
3 eggs
1 egg yolk
1/2 cup fresh lemon juice
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
Directions:
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds).
Pour 1/2 cup onto chilled cheesecake and the rest into small sterile
jars. The Lemon Curd can be stored in the refrigerator for several weeks or in the freezer up to a year.
Friday, March 29
Wonderful Coconut Lemon cake
This was AMAZING! I tried this last night at a dinner party and the lady, that prepared it, shared her recipe with me mmmm....
Prepare and bake cake according to package directions. Let cool.
Now comes the Clincher:
Coconut/Lemon Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
2 cups icing sugar (same thing as powdered sugar)
1 tsp coconut extract
1 tsp lemon extract
Beat well. Spread on cool to cold cake. Sprinkle with Coconut!
Sunday, June 3
Strawberry Shortcake Trifle
Cake:
Angel food cake (I usually make a box mix)
8 oz cool whip, thawed
Fresh mint leaves
Strawberries:
1 1/2 lbs fresh Strawberries
2 Tbsp sugar
Pudding/custard:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
8 oz cool whip, thawed
Ether slice cake, using a serrated knife, horizontally into 3 equal layers or break up into 1 inch cubes.
For the pudding/custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the strawberries:
Slice the strawberries (reserving 3 large ones) and mix with sugar; set aside.
Assembly:
Place 1 layer of cake in a large clear bowl (preferably a trifle bowl). Top with a layer custard mixture, followed by 1/3 of sliced strawberries. Repeat layering 2 more times in this order for remaining cake, custard and strawberries. Top with 8 oz cool whip 3 whole fresh strawberries and fresh mint leaves.
Angel food cake (I usually make a box mix)
8 oz cool whip, thawed
Fresh mint leaves
Strawberries:
1 1/2 lbs fresh Strawberries
2 Tbsp sugar
Pudding/custard:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
8 oz cool whip, thawed
Ether slice cake, using a serrated knife, horizontally into 3 equal layers or break up into 1 inch cubes.
For the pudding/custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the strawberries:
Slice the strawberries (reserving 3 large ones) and mix with sugar; set aside.
Assembly:
Place 1 layer of cake in a large clear bowl (preferably a trifle bowl). Top with a layer custard mixture, followed by 1/3 of sliced strawberries. Repeat layering 2 more times in this order for remaining cake, custard and strawberries. Top with 8 oz cool whip 3 whole fresh strawberries and fresh mint leaves.
Candy Marshmallow Popcorn
4 quarts popped popcorn
1 1/2 Cups gumdrops (I used gummy bears)
3 Cups mini marshmallows
1 1/2 Cups roasted nuts (optional)
Mix together in a large bowl
In a sauce pan mix
1 Cup butter/margarine
1 1/2 Cup sugar
1/2 Cup light Karo (corn syrup)
Simmer 3 minutes. Pour over popcorn mixture and mix scraping sides and bottom of bowl.
Monday, December 19
4 Step Fudge
14 oz can sweetened condensed milk
3 cups semi sweet chocolate chips (or milk chocolate)
1 cup Peanut butter chips
*optional Heath Toffee bits
Instructions:
Combine in your bowl your chocolate chips, your Peanut butter chips,and condensed milk, mix together.
Microwave for three minutes, stirring every 30 seconds until smooth. Mix in Toffee bits except save 1/4 cup of toffee bits to sprinkle over the top once it's in the pan.
Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares (I have a pan that is right in the middle of these and that is what I used).
Top with remaining toffee bits and place in the refrigerator for about 30 minutes.
*For variety use one 14 oz (2 cups) package of semi sweet chocolate chips and one 10 oz package of Andes mint chips and garnish with crushed candy cane. Mix and match whatever you like. Ideas came from here and here!
3 cups semi sweet chocolate chips (or milk chocolate)
1 cup Peanut butter chips
*optional Heath Toffee bits
Instructions:
Combine in your bowl your chocolate chips, your Peanut butter chips,and condensed milk, mix together.
Microwave for three minutes, stirring every 30 seconds until smooth. Mix in Toffee bits except save 1/4 cup of toffee bits to sprinkle over the top once it's in the pan.
Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares (I have a pan that is right in the middle of these and that is what I used).
Top with remaining toffee bits and place in the refrigerator for about 30 minutes.
*For variety use one 14 oz (2 cups) package of semi sweet chocolate chips and one 10 oz package of Andes mint chips and garnish with crushed candy cane. Mix and match whatever you like. Ideas came from here and here!
Sunday, November 6
Pumpkin Crunch
1 (29 oz) can pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon
Mix all together.
1 box yellow cake mix
1/2 cup chopped pecans
1 cup melted butter
Put pumpkin mixture into 2 deep dish greased pie pans or 1 9x13 cake pan.
Sprinkle cake mix and nuts on pumpkin mixture. Then pour butter over cake mix and nuts.
Bake at 350 for an hour, or until golden brown on top.
Serve with cool whip or whipped cream.
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon
Mix all together.
1 box yellow cake mix
1/2 cup chopped pecans
1 cup melted butter
Put pumpkin mixture into 2 deep dish greased pie pans or 1 9x13 cake pan.
Sprinkle cake mix and nuts on pumpkin mixture. Then pour butter over cake mix and nuts.
Bake at 350 for an hour, or until golden brown on top.
Serve with cool whip or whipped cream.
Thursday, November 3
Paula Dean's GERMAN CHOCOLATE OOEY-GOOEY BUTTER CAKE
Cake
1 box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
Topping1 box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 8 oz pkg cream cheese softened
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
Preheat oven to 350°F. Lightly grease a 13x9x2 inch baking pan. In a large bowl, combine cake mix, 1/2 cup melted butter, and one egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in two eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squares.
Monday, September 12
Snickerdoodle Blondies
I would have to say these are harder to resist than the actual Snickerdoodle cookie!!!
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla extract
2 Tbsp white sugar
2 tsp cinnamon
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt. Set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish).
Combine white sugar & cinnamon in a little bowl. evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25 - 30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla extract
2 Tbsp white sugar
2 tsp cinnamon
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt. Set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish).
Combine white sugar & cinnamon in a little bowl. evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25 - 30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Monday, August 29
BYU Mint Brownies
I made these last week for dessert and Ian and Jen asked me to post the recipe. I got it from here, but will repost it here anyway. I used to not be able to make a decent pan of brownies to save my life. I'm not sure exactly what my problem was, but these have turned out really well for me twice :) They're chewy and soft and pretty tasty. I didn't make the mint icing, I just used a chocolate icing recipe that I found here. It's reposted at the bottom also..
BYU Brownies
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Homemade Chocolate Frosting
3 cups Powdered Sugar
¾ cups Unsweetened Cocoa Powder
1 stick Butter, Softened
¼ teaspoons Pure Vanilla Extract
¼ cups Whole Milk
Sift together the powdered sugar and cocoa powder, set aside. Cream butter and vanilla, then add 1 cup of the cocoa/sugar mixture to the creamed butter and then add a tablespoon of milk. Mix and repeat this step until all of the cocoa and sugar mixture is combined (adding a tablespoon of milk after every cup of the mixture) until you reach your desired frosting consistency.
* Use more whole milk if you would prefer the frosting thinner. Frosts 1 9×13 cake or brownies!
BYU Brownies
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Homemade Chocolate Frosting
3 cups Powdered Sugar
¾ cups Unsweetened Cocoa Powder
1 stick Butter, Softened
¼ teaspoons Pure Vanilla Extract
¼ cups Whole Milk
Sift together the powdered sugar and cocoa powder, set aside. Cream butter and vanilla, then add 1 cup of the cocoa/sugar mixture to the creamed butter and then add a tablespoon of milk. Mix and repeat this step until all of the cocoa and sugar mixture is combined (adding a tablespoon of milk after every cup of the mixture) until you reach your desired frosting consistency.
* Use more whole milk if you would prefer the frosting thinner. Frosts 1 9×13 cake or brownies!
Monday, February 7
South American style Superbowl
My husband decided he wanted to do his own version of Superbowl. We ended up inviting his whole family for dinner and having a Superbowl of punch at the end of the buffet. Sorry I didn't capture any pictures; however, here are a few of the recipes that everyone liked.
Awesome Bajio Style Chicken from here
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:
-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.
-It has a lot of juice, so serve it with a slotted spoon.
and a Mexican-inspired dessert:
Sopapilla Cheesecake Dessert from here
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds Directions
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Awesome Bajio Style Chicken from here
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:
-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.
-It has a lot of juice, so serve it with a slotted spoon.
and a Mexican-inspired dessert:
Sopapilla Cheesecake Dessert from here
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Monday, November 15
Pumpkin Roll
It's that time of year again, and it's time for pumpkin roll. This came from my amazing friend's Blog. I tried it tonight, and in the words of my sister-in-law; "I could get fat on this!"
From my friend who has the market cornered on pumpkin roll making. She says "What makes mine delicious is that I use an actual pumpkin to make it."
Select you Pumpkin Pie Pumpkin:
Cut it open, scoop out stringy stuff, and seeds:
Next, you place the pumpkin halves on a cookie sheet, and bake at 350 degrees, for one hour:
After the pumpkin has cooked long enough to be soft,(and it has cooled), you scoop out the pumpkin. I use an ice cream scooper. Be careful to not tear completely through the pumpkin, getting the pumpkin rind mixed in the pumpkin. It will not blend in the blender, and will be nasty to bite into.
Put the pumpkin in blender, and puree:
I put one cup in a freezer bag at a time, because the recipes I use pumpkin for, rarely call for more than that. This is where a child comes in handy. You need to have someone hold the freezer bags open for you, in order to avoid a huge mess:
Now that you have your pumpkin puree, you are ready to make pumpkin roll:
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 1 cup pureed pumpkin
* 1 package (8 ounces) cream cheese, softened
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)
Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Here is the cake part, right out of the oven:
Spreading the filling, then rolling it up:
That's right me lovelies, this:
Can be this:
Good luck everyone!
From my friend who has the market cornered on pumpkin roll making. She says "What makes mine delicious is that I use an actual pumpkin to make it."
Select you Pumpkin Pie Pumpkin:
Cut it open, scoop out stringy stuff, and seeds:
Next, you place the pumpkin halves on a cookie sheet, and bake at 350 degrees, for one hour:
After the pumpkin has cooked long enough to be soft,(and it has cooled), you scoop out the pumpkin. I use an ice cream scooper. Be careful to not tear completely through the pumpkin, getting the pumpkin rind mixed in the pumpkin. It will not blend in the blender, and will be nasty to bite into.
Put the pumpkin in blender, and puree:
I put one cup in a freezer bag at a time, because the recipes I use pumpkin for, rarely call for more than that. This is where a child comes in handy. You need to have someone hold the freezer bags open for you, in order to avoid a huge mess:
Now that you have your pumpkin puree, you are ready to make pumpkin roll:* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 1 cup pureed pumpkin
* 1 package (8 ounces) cream cheese, softened
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)
Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Here is the cake part, right out of the oven:
Spreading the filling, then rolling it up:
That's right me lovelies, this:
Can be this:
Good luck everyone!Wednesday, December 2
Apple Crisp
As promised a couple recipes to use up those bottled apples.
The original recipe goes in a 8X8 square pan. I have to double almost everything so I make mine in a 9X13. I'll post both.
8X8
1 qrt bottled apples
1 Cup flour
1 stick margarine (softened)
1/2 Cup brown sugar
1/2 Cup oats (my own addition)
1/2 Cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
9X13
1. Pour out and drain apples in strainer in sink.
The original recipe goes in a 8X8 square pan. I have to double almost everything so I make mine in a 9X13. I'll post both.
8X8
1 qrt bottled apples
1 Cup flour
1 stick margarine (softened)
1/2 Cup brown sugar
1/2 Cup oats (my own addition)
1/2 Cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
9X13
3 qrts bottled apples (we like lots of apples!)
2 Cups flour
2 sticks margarine (softened, or not, either one works)
1 Cup brown sugar
1 Cup oats
1 Cup sugar (if you like it sweet, add up to 1/2 cup more, I tripled my apples, but only doubled my sugar)
2 tsp cinnamon
1/2 tsp nutmeg
Directions for both 
1. Pour out and drain apples in strainer in sink.
2. Put flour, margarine, b. sugar in bowl and cut with pastry cutter until crumbly. Add oats and cut in gently. (You can add oats in the beginning, but I like to keep my oats as whole as possible.) Set aside.
3. Spray pan with non stick cooking spray, or use the margarine wrapper to grease pan. Put apples in pan, add remaining ingredients (sugar, cinnamon, and nutmeg). Mix until well coated, being careful not to break up apples too much. Pat apples smooth in pan.
4. Sprinkle crumble mixture on top.
5. Bake at 350 for 50 to 65 minutes. Serve warm with vanilla ice cream on top!
Apple Pie
2 qrts bottled apples
1/2 to 3/4 Cup sugar
1 1/2 Tbs cornstarch
3/4 tsp cinnamon
1/4 tsp ground ginger
prepared Pie crust
for streusel top:
1 Cup flour
1/2 Cup brown sugar
1/2 tsp cinnamon
6 Tbs firm butter or margarine
1/2 cup chopped nuts (opt.)
1. Drain apples in strainer in sink.
If streusel top pie, if double crust skip to step 3
2. In bowl mix together flour, b. sugar, & cinnamon, cut in butter/margarine. Add nuts if desired.
3. Put apples in bowl with sugar, cornstarch, cinnamon and ginger. Mix well.
4. Pour into prepared pie crust. (I like to put foil around outer edges of crust to protect from over browning.) Top with another crust, make slits to vent; or use streusel topping, lightly sprinkle on top.
5. Bake double crust at 425 for 50 to 60 minutes, and streusel top at 375 for 55 to 60 minutes.
Bake until filling is bubbly. Let cool for about 45 minutes before cutting.
We did make the streusel top for Thanksgiving this year, but I was so tired, after making pies all day, I didn't take any pics. They were very yummy, especially topped with vanilla ice cream!!
1/2 to 3/4 Cup sugar
1 1/2 Tbs cornstarch
3/4 tsp cinnamon
1/4 tsp ground ginger
prepared Pie crust
for streusel top:
1 Cup flour
1/2 Cup brown sugar
1/2 tsp cinnamon
6 Tbs firm butter or margarine
1/2 cup chopped nuts (opt.)
1. Drain apples in strainer in sink.
If streusel top pie, if double crust skip to step 3
2. In bowl mix together flour, b. sugar, & cinnamon, cut in butter/margarine. Add nuts if desired.
3. Put apples in bowl with sugar, cornstarch, cinnamon and ginger. Mix well.
4. Pour into prepared pie crust. (I like to put foil around outer edges of crust to protect from over browning.) Top with another crust, make slits to vent; or use streusel topping, lightly sprinkle on top.
5. Bake double crust at 425 for 50 to 60 minutes, and streusel top at 375 for 55 to 60 minutes.
Bake until filling is bubbly. Let cool for about 45 minutes before cutting.
We did make the streusel top for Thanksgiving this year, but I was so tired, after making pies all day, I didn't take any pics. They were very yummy, especially topped with vanilla ice cream!!
Tuesday, November 24
No Fail Pie Crust
I was trying to get ahead for tomorrow and started my pies tonight. Well, my crust anyway, so I thought I would try to get this up quickly in hopes of maybe someone might be able to use it for this weekend.
Roll out, using your pie tin as a reference to how big you need to roll it.
8. Use knife to cut to the edge or flute the edge as desired.
10. Bake only for cream pies at 350 degrees until done, otherwise add filling and bake.
You really can't mess this crust up, and it's delicious!
3 cups flour
1 tsp salt
1 1/2 cups shortening (I use butter flavor Crisco)
1/2 cup sugar
1 egg
1/4 cup cold water
1/2 tsp baking powder
1 Tbs white vinegar
1. Combine flour, salt & shortening in bowl and mix with a pastry cutter. If you don't have one use two butter knives and cut through it instead of using the back of a fork. For some reason it does make a difference.
2. Add sugar and mix again.
Mix well. I use my hands at this point, it will seem very sticky, way too sticky.
Just keep kneading with your hand until it starts to come together and clean up the bowl.
4. Pull about a softball size of dough and flatten in 
plenty of flour.
plenty of flour.
Roll out, using your pie tin as a reference to how big you need to roll it.
I like to roll mine pretty thin, but you do it to your desired thickness. 
5. I use a spatula to loosen the crust from the counter, fold in half, use spatula again to loosen.
6. Put crust in pie tin to half way and unfold, don't worry if it falls apart as you are putting it in, just piece it back. This crust is very forgiving.
7. Lift the edges as you ease it into the bottom corners of the tin.
8. Use knife to cut to the edge or flute the edge as desired.
9. Using a fork, poke holes all over, be careful to poke through most of the crust so it won't bubble, but try not to go all the way to the tin. It won't ruin the crust, but your filling will seep underneath. Remember you can't ruin it, just suggestions to make it better!
10. Bake only for cream pies at 350 degrees until done, otherwise add filling and bake.
I like to take foil and wrap around the very edges to protect from getting over cooked.
I also like to make extra to freeze for later for quick and easy pies. Just put a layer of wax paper between and put in gallon size freezer zip lock bags and freeze.
We're making our pies tomorrow, I'll try to remember to post those pics quickly, in case you need to see! I'll also let you know our final pie count for this year, it's usually ridiculous!!
Happy Pie Making!!
PS This program has a mind of it's own, I tried to fix the words and pics just right, but the program wants it this way! Hope you can follow it!! :)
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