1. Sweet Potato CasserolePosted by joann_fla (My Page) on Sun, Aug 22, 10 at 10:20
Here is one I use every holiday. 4 Large (cooked) mashed sweet potatoes 1/2 cup granulated Sugar 1/4 cup butter or margarine 2 eggs, slightly beaten 1/2 ts Cinnamon 1/4 ts nutmeg 1 teaspoon vanilla Topping: 1 cup light brown sugar 1/2 cup pecan pieces 1/3 cup self rising flour 1/2-to 1 cup flaked coconut (optional) 1/4 cup butter, melted Combine mashed sweet potatoes, sugar, butter, egg, coconut, milk and vanilla, & spices; mix well. Pour into a buttered casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine and coconut place on top of potatoes. Bake 325º 30-40 min till crispy & browned This is a fantastic recipe! |
2. Pecan Pumpkin Crumble
Posted by mariend (My Page) on Sun, Aug 22, 10 at 18:05
1 C sugar
1 1/2 t pumpkin pie spice
2 eggs
2 cups pumpkin
12 oz evap milk
1 pkg Pillsbury plus yellow or white cake mix (Not sure if you can get this) Probably reg mix, not sure how the pudding added would work.)
1/2 c marg or butter, melted
3/4 chopped pecans or walnuts
2 c whipped cream, if desires
Heat oven to 350F. In a large bowl, combine sugar, spice, eggs, pumpkin and evap. milk. blend well.
Pour into ungreased 13x9 pan. Sprinkle with dry cake mix: drizzle evenly with melted butter. Sprinkle with chopped nuts.
Bake at 350F for 40-50 minutes or until golden brown. Refrigerate until chilled, cut into squares. Serve with whip cream ( Or I would try Redi Whip.Refrigerate any leftover crumble.
12 servings
From a Pillsbury Holiday recipe booklet and Teri 2004
3. Candy Cane Cocoa
joann_fla Aug 24, 2010
1/2 cup Confectioner's sugar
1/2 Cup Cremora or other powdered coffee creamer
3/8 Cup Cocoa
1 1/2 crushed candy Canes
Stir together the firset 3 ingredients until well blended, stir in candy canes.
Store in airtight container
To use: Add mix (1-2 TB) to 3/4 cup of boiling water, use a candy cane as a stirrer.
4. Cranberry Jello Salad
joann_fla Aug 24, 2010
This one is a family favorite. (8 servings)
2 small pk (3 oz) cherry jello
1 1/2 cup boiling water
1 (20oz) can crushed pineapple undrained
1 can whole berry cranberry sauce
1/4 cup pecans
1/4 cup celery
1 apple diced
Dissolve jello in water, stir in the cranberry sauce, pineapple,
celery & apples. Refrig 30 minutes, add pecans, stir & chill
5. Coyote or Reindeer "Droppings"
Posted by glenda_al (My Page) on Fri, Aug 27, 10 at 19:49
2-cups brown sugar
1-cup butter or margarine
1/2 cup white corn syrup
1/2 teaspoon baking soda
14-1/2 ounce package Cheetos™ OR**buy ONE 11 oz size of CHEESE PUFFS
Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir.
Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS
Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos ****I used the bottoms of TWO broiler pans that I sprayed, put gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!
7. Pralines
Posted by nita__az (My Page) on Fri, Aug 27, 10 at 9:26
This is not an actual candy but I give this out every year and everyone loves them.
1 stick margarine
1 stick butter
place in sauce pan and turn on low to melt slowly. While this is being done line a large cookie sheet with aluminum foil.
1 box graham crackers (I can get almost 2 trays out of a box of crackers)
Place graham crackers close together until you have covered the whole cookie sheet.
1/2 cup brown sugar
add to butter mixture, stir until the sugar is mixed in then turn up heat and bring to a boil. When boiling stir constantly for 2 minutes.
Remove from stove and add stir in 1 teaspoon of vanilla (watch out it will spit). Then pour this mixture over the cracker slowly spreading with a spoon to cover all the crackers.
Then sprinkle chopped pecans over all; approximately 1 cup. Cook for 14 minutes in a 325 degree oven.
When done take out and lift by foil and place on counter. When cool peel from foil and break into pieces.
*If when you make the sugar mixture it doesn't get thick don't worry. Go ahead and spoon the brown sugar over the crackers and spread it around with a spoon to cover all. Pour any of the butter that is left over the crackers also. They will still taste the same and nobody notices the difference. I don't know why this happens since I have always cooked it the same way. Might have something to do with the weather, who knows.
This is not an actual candy but I give this out every year and everyone loves them.
1 stick margarine
1 stick butter
place in sauce pan and turn on low to melt slowly. While this is being done line a large cookie sheet with aluminum foil.
1 box graham crackers (I can get almost 2 trays out of a box of crackers)
Place graham crackers close together until you have covered the whole cookie sheet.
1/2 cup brown sugar
add to butter mixture, stir until the sugar is mixed in then turn up heat and bring to a boil. When boiling stir constantly for 2 minutes.
Remove from stove and add stir in 1 teaspoon of vanilla (watch out it will spit). Then pour this mixture over the cracker slowly spreading with a spoon to cover all the crackers.
Then sprinkle chopped pecans over all; approximately 1 cup. Cook for 14 minutes in a 325 degree oven.
When done take out and lift by foil and place on counter. When cool peel from foil and break into pieces.
*If when you make the sugar mixture it doesn't get thick don't worry. Go ahead and spoon the brown sugar over the crackers and spread it around with a spoon to cover all. Pour any of the butter that is left over the crackers also. They will still taste the same and nobody notices the difference. I don't know why this happens since I have always cooked it the same way. Might have something to do with the weather, who knows.
8. Christmas Morning Wife Saver
6 cups bread cubes
1 1/2 cups of 1/2 inch ham cubes
1/4 cup chopped green onions
1-1/2 cups shredded chedar cheese
6 eggs beaten
1-1/2 cups milk or buttermilk
1/2 tsp salt
1/4 tsp pepper
Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs.
Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer.
1 1/2 cups of 1/2 inch ham cubes
1/4 cup chopped green onions
1-1/2 cups shredded chedar cheese
6 eggs beaten
1-1/2 cups milk or buttermilk
1/2 tsp salt
1/4 tsp pepper
Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs.
Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer.
9. Ham Loaf
Posted by patti43 (My Page) on Wed, Sep 1, 10 at 11:38
We always had this for dinner after Easter or any holiday when mother served ham. I make it now, but it never tastes as good. Probably because she used her homemade chili sauce.
1-¼ lb. ground ham
1-¼ lb. ground beef
1 c. saltine cracker crumbs
¼ c. chili sauce
2 eggs
1 c. milk (scant)
2 tsp. mustard
Mix altogether and form into a loaf. Spread some of the following glaze on top and sides:
Glaze:
Mix together
½ c. brown sugar
1 tsp. mustard
2 tsp. pineapple juice
Bake 1-½ hours at 350, basiting occasionally with remaining sauce.
We always had this for dinner after Easter or any holiday when mother served ham. I make it now, but it never tastes as good. Probably because she used her homemade chili sauce.
1-¼ lb. ground ham
1-¼ lb. ground beef
1 c. saltine cracker crumbs
¼ c. chili sauce
2 eggs
1 c. milk (scant)
2 tsp. mustard
Mix altogether and form into a loaf. Spread some of the following glaze on top and sides:
Glaze:
Mix together
½ c. brown sugar
1 tsp. mustard
2 tsp. pineapple juice
Bake 1-½ hours at 350, basiting occasionally with remaining sauce.
10. Eggnog Bread Pudding
Serves 8.
1 loaf stale French bread ----- betting cinnamon raisin bread would do great (it does!)
1 quart eggnog
3 eggs
2 tablespoons vanilla
1 cup raisins
1/2 cup sugar
1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan.
2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight.
3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.
4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.
5. Serve with a little whipped cream, if desired.
Joann_fla
1 loaf stale French bread ----- betting cinnamon raisin bread would do great (it does!)
1 quart eggnog
3 eggs
2 tablespoons vanilla
1 cup raisins
1/2 cup sugar
1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan.
2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight.
3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.
4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.
5. Serve with a little whipped cream, if desired.
Joann_fla
11. Eggnog Cake
1 package yellow cake mix
1/4 teaspoon ground nutmeg
2 extra large eggs, lightly beaten
1-1/2 cups eggnog
4 tablespoons butter, melted
2 tablespoons rum, optional
Powdered sugar for dusting
Preheat oven to 350 degrees. Butter and flour a standard Bundt pan (or use cooking spray that contains flour).
Don't skip this step or you'll have a sticky mess on your hands.
Combine all ingredients in a large mixing bowl. Beat for four minutes, on medium speed with an electric mixer.
Pour into prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool 10 minutes and invert onto a cooling rack and cool completely. Dust with powdered sugar
12. Pumpkin Cobbler
1 29oz can of Pumpkin
6 eggs at room temperature
2 cans of eagle brand
1 package of Spice Cake Mix
1 cup of chopped Pecans (Actually the person that makes this , buys the bag at the store and uses the whole bag)
2 sticks of butter
1 cup of brown sugar
Mix: Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.
Melt: One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter.
Pour: The first mixture into the pan.
Bake: 350 degrees for 40-60 minutes.
Melt:
The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together.
Pour this mixture over the top when it comes out of the oven.
Serve: Warm. Top with either cool whip, whipped cream or even ice cream.
(I usually omit the brown sugar and use half the butter and half the Eagle brand condensed milk, ie, half a stick of butter in the pan and half a can of condensed milk with the other half melted on top with the pecans. Also, I haven't been able to find spice cake mix, so I usually just use yellow cake with either pumpkin pie spice added or add cinnamon, nutmet, allspice, etc. to the batter.)
13. Pumpkin Cobbler #2
Posted by glenda_al (My Page) on Sat, Oct 9, 10 at 12:49
1 lg. can pumpkin
1 c. brown sugar, packed
1 lg. can evaporated milk (Pet or Carnation)
3 eggs
1 tsp. ginger or 1/2 tsp. cinnamon and 1/2 tsp. ginger
1/2 tsp. salt
1 yellow cake mix (Pillsbury pudding in the mix)
1 1/2 sticks butter
1 c. nuts
Mix together pumpkin, brown sugar, evaporated milk, eggs, ginger, and salt. Pour into a greased 9x13 inch pan. Then sprinkle cake mix over pumpkin. Melt butter. Drizzle this over cake mix. Bake at 350 degrees for 1 hour. Last 10 minutes, sprinkle nuts over it.
1 lg. can pumpkin
1 c. brown sugar, packed
1 lg. can evaporated milk (Pet or Carnation)
3 eggs
1 tsp. ginger or 1/2 tsp. cinnamon and 1/2 tsp. ginger
1/2 tsp. salt
1 yellow cake mix (Pillsbury pudding in the mix)
1 1/2 sticks butter
1 c. nuts
Mix together pumpkin, brown sugar, evaporated milk, eggs, ginger, and salt. Pour into a greased 9x13 inch pan. Then sprinkle cake mix over pumpkin. Melt butter. Drizzle this over cake mix. Bake at 350 degrees for 1 hour. Last 10 minutes, sprinkle nuts over it.
14. Pumpkin Dip (2)
Posted by glenda_al (My Page) on Sat, Sep 11, 10 at 11:14
Oh so good
1 container (16 ounce size) frozen whipped topping, thawed
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving.
We love it with synders honey wheat pretzel sticks
********************************************
Posted by patti43 (My Page) on Sun, Oct 17, 10 at 6:46
1 (8 ounce) package cream cheese (room temperature, lightly beatened)
1 cup brown sugar
2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cream the cream cheese. Mix in the sugar followed by the spices and then the pumpkin puree. Cover and chill overnight in the fridge. Serve with ginger snaps and/or apple and pear slices.
Oh so good
1 container (16 ounce size) frozen whipped topping, thawed
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving.
We love it with synders honey wheat pretzel sticks
********************************************
Posted by patti43 (My Page) on Sun, Oct 17, 10 at 6:46
1 (8 ounce) package cream cheese (room temperature, lightly beatened)
1 cup brown sugar
2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cream the cream cheese. Mix in the sugar followed by the spices and then the pumpkin puree. Cover and chill overnight in the fridge. Serve with ginger snaps and/or apple and pear slices.
15. Pumpkin Pie Cake
Posted by nodakgal (My Page) on Sat, Sep 11, 10 at 13:13
This has been posted here for years, but what the heck its PUMPKIN! Something I can't get and of course craving madly! LOL
1 lg or 2 sm cans of pumpkin
4 eggs
1 can (12 oz.) evaporated milk
1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. Ginger
1/2 t. nutmeg
Beat above ingredients and pour into a 9 x 13 pan.
1 cake mix (dry) I use a yellow cake mix.
1 c. melted margarine
1 c. chopped nuts
Sprinkle dry cake mix over the pumpkin mixture. Pour melted margarine over the cake mix and sprinkle with nuts. Bake at 350 for 1 hour. Top with Cool Whip if desired.
Serves 12 - 15
This has been posted here for years, but what the heck its PUMPKIN! Something I can't get and of course craving madly! LOL
1 lg or 2 sm cans of pumpkin
4 eggs
1 can (12 oz.) evaporated milk
1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. Ginger
1/2 t. nutmeg
Beat above ingredients and pour into a 9 x 13 pan.
1 cake mix (dry) I use a yellow cake mix.
1 c. melted margarine
1 c. chopped nuts
Sprinkle dry cake mix over the pumpkin mixture. Pour melted margarine over the cake mix and sprinkle with nuts. Bake at 350 for 1 hour. Top with Cool Whip if desired.
Serves 12 - 15
16. Pumpkin Chip Muffins
Posted by nodakgal (My Page) on Sat, Sep 11, 10 at 13:13
There are lots of them out there, but take my word for it this is the
best recipe for Pumpkin Choc Chip Muffins!
4 eggs
2 cups sugar
1 can (16oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups (12oz) chocolate chips (milk choc is great)
In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine
flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture
and mix well. Fold in chocolate chips. Fill greased or paper lined muffin
cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins
test done. Coool in pan 10 minutes before removing to a wire rack(I never do
that)
There are lots of them out there, but take my word for it this is the
best recipe for Pumpkin Choc Chip Muffins!
4 eggs
2 cups sugar
1 can (16oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups (12oz) chocolate chips (milk choc is great)
In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine
flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture
and mix well. Fold in chocolate chips. Fill greased or paper lined muffin
cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins
test done. Coool in pan 10 minutes before removing to a wire rack(I never do
that)
17. Pumpkin Pie
Posted by marilyn_sue (My Page) on Sat, Sep 11, 10 at 8:55
1 29 ounce can of cooked pumpkin
2 12 ounce cans of evaporated milk (I used Milnot)
2 eggs lightly beaten
1 1/2 cups white sugar
2 Tablespoons flour
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1/4 Teaspoon cloves
Two unbaked ten inch pie shells (4 cup volume)
Preheat oven to 450 degrees
Blend all ingredients together thoroughly
Pour into unbaked pie shells that are placed on jelly roll pans and place in oven, being careful not to spill.
Bake at 450 degrees for 20 minutes.
Reduce the heat to 350 degrees and bake 40 minutes more or until done. Remove from oven and cool completely on rack. Refrigerate after they are cool.
I made this recipe yesterday and I was very happy with the results. This recipe is on the back of the Meijer brand pumpkin can.
Sue
1 29 ounce can of cooked pumpkin
2 12 ounce cans of evaporated milk (I used Milnot)
2 eggs lightly beaten
1 1/2 cups white sugar
2 Tablespoons flour
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1/4 Teaspoon cloves
Two unbaked ten inch pie shells (4 cup volume)
Preheat oven to 450 degrees
Blend all ingredients together thoroughly
Pour into unbaked pie shells that are placed on jelly roll pans and place in oven, being careful not to spill.
Bake at 450 degrees for 20 minutes.
Reduce the heat to 350 degrees and bake 40 minutes more or until done. Remove from oven and cool completely on rack. Refrigerate after they are cool.
I made this recipe yesterday and I was very happy with the results. This recipe is on the back of the Meijer brand pumpkin can.
Sue
18. Pumpkin Bars
Posted by joann_fla (My Page) on Sat, Sep 11, 10 at 8:46
2 cups sugar
1/2 cup oil
1-16 oz can pumpkin
4 eggs beaten
2 cups bisquick
2 teaspoons cinnamon
1/2 cup raisins
3/4 cup pecans (optional)
In large mixing bowl beat together sugar,
oil, pumpkin, and eggs for one minute at
medium speed. Stir in the rest of the ingredients
and pour into a 9x13 lightly greased pan.
Bake at 350 about 25 minutes or until a
wooden toothpick inserted in center comes
out clean. Cool completely.
Frosting
1 - 3 oz package cream cheese
1/3 cup margarine (softened)
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Mix first 4 ingredients, add sugar and
beat until smooth. Spread over cake.
2 cups sugar
1/2 cup oil
1-16 oz can pumpkin
4 eggs beaten
2 cups bisquick
2 teaspoons cinnamon
1/2 cup raisins
3/4 cup pecans (optional)
In large mixing bowl beat together sugar,
oil, pumpkin, and eggs for one minute at
medium speed. Stir in the rest of the ingredients
and pour into a 9x13 lightly greased pan.
Bake at 350 about 25 minutes or until a
wooden toothpick inserted in center comes
out clean. Cool completely.
Frosting
1 - 3 oz package cream cheese
1/3 cup margarine (softened)
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Mix first 4 ingredients, add sugar and
beat until smooth. Spread over cake.
19. Pumpkin Fudge
Posted by joann_fla (My Page) on Sun, Sep 12, 10 at 4:47
From "Gooseberry Patch Flavors of Fall."
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (12 ounce) packages white chocolate chips
1 (7 ounce) jars marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Prep Time: 30 mins Total Time: 1 hr
1 In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2 Continue heating until mixture begins to boil, stirring constantly.
3 Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4 Remove pan from heat; stir in chocolate chips until melted.
5 Add in remaining ingredients; stir to mix well.
6 Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7 Cut into squares; store in the refrigerator in an air-tight container.
From "Gooseberry Patch Flavors of Fall."
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (12 ounce) packages white chocolate chips
1 (7 ounce) jars marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Prep Time: 30 mins Total Time: 1 hr
1 In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2 Continue heating until mixture begins to boil, stirring constantly.
3 Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4 Remove pan from heat; stir in chocolate chips until melted.
5 Add in remaining ingredients; stir to mix well.
6 Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7 Cut into squares; store in the refrigerator in an air-tight container.
20. Pumpkin Bread
Posted by jasdip (My Page) on Sun, Oct 3, 10 at 7:07
(Real Simple Magazine)
This egg-free recipe is moist and flavorful, thanks to the molasses added to the batter. The bread can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance.
1 cup pumpkin pie filling (not pure pumpkin)
1/2 cup canola oil, plus more for the pan
3/4 cup granulated sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
Heat oven to 350*. Oil a 9-by-5-inch loaf pan.
In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Slowly stir the flour mixture into the pumpkin mixture. Pour into the prepared pan.
Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes.
Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.
(Real Simple Magazine)
This egg-free recipe is moist and flavorful, thanks to the molasses added to the batter. The bread can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance.
1 cup pumpkin pie filling (not pure pumpkin)
1/2 cup canola oil, plus more for the pan
3/4 cup granulated sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
Heat oven to 350*. Oil a 9-by-5-inch loaf pan.
In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Slowly stir the flour mixture into the pumpkin mixture. Pour into the prepared pan.
Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes.
Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.
21. Pumpkin Trifle
Posted by craftyshe (My Page) on Mon, Oct 11, 10 at 17:43
~*~Pumpkin Trifle~*~
1 pkg. (14-1/2 oz) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold milk
4 pkgs. (1 oz. each) instant butterscotch pudding mix
1 can (15 oz.) solid-pack pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger, nutmeg, and allspice
1 carton (12 oz.) frozen whipped topping, thawed
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8" square baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.
~*~Pumpkin Trifle~*~
1 pkg. (14-1/2 oz) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold milk
4 pkgs. (1 oz. each) instant butterscotch pudding mix
1 can (15 oz.) solid-pack pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger, nutmeg, and allspice
1 carton (12 oz.) frozen whipped topping, thawed
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8" square baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.
22. Cherry Almond Fudge
Posted by joann_fla (My Page) on Sun, Sep 12, 10 at 15:59
I'm in a candy mood today. Here are a few of my favorites.
3/4 cup sliced almonds
2-1/2 cups sifted powdered sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
3/4 cup snipped dried tart red cherries or dried cranberries
1/2 teaspoon almond extract (optional)
Canned vanilla frosting (optional)
Red food coloring (optional)
1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.
2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.
4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.
5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).
To store: Store in an airtight container in refrigerator for up to 1 week.
I'm in a candy mood today. Here are a few of my favorites.
3/4 cup sliced almonds
2-1/2 cups sifted powdered sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
3/4 cup snipped dried tart red cherries or dried cranberries
1/2 teaspoon almond extract (optional)
Canned vanilla frosting (optional)
Red food coloring (optional)
1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.
2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.
4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.
5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).
To store: Store in an airtight container in refrigerator for up to 1 week.
23. Peppermint Candy Cups
Posted by joann_fla (My Page) on Fri, Sep 17, 10 at 14:47
These look like peanut butter cups but are white with peppermint candy inside
12 Oz Vanilla flavored candy coating
3/4 cup crushed hard peppermint candy or candy canes
Place candy coating in a 2 qt glass bowl, microwave at medium (50% power) 3-4 minutes or until melted. stirring after 2 min. Stir in candy. Spoon mixture evenly into petit four paper cups, filling 3/4 full. Chill until firm. Store in a airtight container.
These look like peanut butter cups but are white with peppermint candy inside
12 Oz Vanilla flavored candy coating
3/4 cup crushed hard peppermint candy or candy canes
Place candy coating in a 2 qt glass bowl, microwave at medium (50% power) 3-4 minutes or until melted. stirring after 2 min. Stir in candy. Spoon mixture evenly into petit four paper cups, filling 3/4 full. Chill until firm. Store in a airtight container.
24. Little Cherry Pound Cakes
*Posted by joann_fla (My Page) on Sun, Sep 19, 10 at 11:43
Delicious pound cake into petite individual loaves for gift giving.
Yield: 7 mini pound cakes
1 (10-ounce) jar maraschino cherries
3/4 cup butter, softened
3/4 cup shortening
3 cups sugar
6 large eggs
3 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Cherry Glaze
Garnish: maraschino cherry halves
Drain jar of cherries, discarding juice. Chop cherries, and set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in flavorings and 1/2 cup chopped cherries.
Spoon batter into 7 greased and floured 5 3/4" x 3" mini loafpans. (We recommend greasing your pans with shortening for best results.)
Bake at 300° for 55 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pans on wire racks 10 minutes; remove cakes from pans, and place on wire racks set over wax paper. Drizzle Cherry Glaze over slightly warm cakes. Garnish, if desired.
Refrigerate cakes to let glaze harden before wrapping. Wrap cakes individually in cellophane for gift giving.
Delicious pound cake into petite individual loaves for gift giving.
Yield: 7 mini pound cakes
1 (10-ounce) jar maraschino cherries
3/4 cup butter, softened
3/4 cup shortening
3 cups sugar
6 large eggs
3 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Cherry Glaze
Garnish: maraschino cherry halves
Drain jar of cherries, discarding juice. Chop cherries, and set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in flavorings and 1/2 cup chopped cherries.
Spoon batter into 7 greased and floured 5 3/4" x 3" mini loafpans. (We recommend greasing your pans with shortening for best results.)
Bake at 300° for 55 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pans on wire racks 10 minutes; remove cakes from pans, and place on wire racks set over wax paper. Drizzle Cherry Glaze over slightly warm cakes. Garnish, if desired.
Refrigerate cakes to let glaze harden before wrapping. Wrap cakes individually in cellophane for gift giving.
25. Ice Box Gingerbread
Posted by marilyn_sue (My Page) on Wed, Sep 22, 10 at 6:15
Ice Box Gingerbread
1 cup Butter
1 cup Sugar
4 Eggs, separated
1 cup Molasses
1 tsp Baking soda
1 tablespoon Hot water
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Ginger
3 1/2 cup Flour
1 cup Buttermilk
1/2 cup Raisins
1 cup Chopped nuts
Cream butter & sugar.
Add egg yolks & molasses with baking soda dissolved in water.
Sift dry ingredients together & then add alternately with buttermilk.
Add raisins & nuts. Fold in beaten egg whites. Put in greased muffin pans.
Bake at 350 oven until brown.
This makes a lot of muffins & the dough can be stored covered in the refrigerator for 2 weeks.
Sue
Ice Box Gingerbread
1 cup Butter
1 cup Sugar
4 Eggs, separated
1 cup Molasses
1 tsp Baking soda
1 tablespoon Hot water
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Ginger
3 1/2 cup Flour
1 cup Buttermilk
1/2 cup Raisins
1 cup Chopped nuts
Cream butter & sugar.
Add egg yolks & molasses with baking soda dissolved in water.
Sift dry ingredients together & then add alternately with buttermilk.
Add raisins & nuts. Fold in beaten egg whites. Put in greased muffin pans.
Bake at 350 oven until brown.
This makes a lot of muffins & the dough can be stored covered in the refrigerator for 2 weeks.
Sue
26. Cranberry Meat Balls
Posted by glenda_al (My Page) on Mon, Oct 4, 10 at 16:00
Made these once and they were oh so tasty!
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls
Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan,
and drain well on paper towels.
Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally,
15 to 20 minutes or until centers are no longer pink.
**Because my meatballs were smaller, cooked in 10 minutes.
***The thyme, etc added an extra delightful taste to the meatballs
Made these once and they were oh so tasty!
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls
Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan,
and drain well on paper towels.
Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally,
15 to 20 minutes or until centers are no longer pink.
**Because my meatballs were smaller, cooked in 10 minutes.
***The thyme, etc added an extra delightful taste to the meatballs
27. Spiced Cranberry Dip
Posted by patti43 (My Page) on Mon, Oct 4, 10 at 14:21
I haven't made this but I've eaten it. Nice blend of sweet and hot. Couldn't be easier and it's pretty!
1 pkg. (8 oz.) cream cheese, softened
1/2 c. canned whole berry cranberry sauce
1/4 c. orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 c. slivered almonds, toasted
Spread cream cheese on bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper.
Spoon over cream cheese. Sprinkle with almonds. Serve with Ritz crackers.
I haven't made this but I've eaten it. Nice blend of sweet and hot. Couldn't be easier and it's pretty!
1 pkg. (8 oz.) cream cheese, softened
1/2 c. canned whole berry cranberry sauce
1/4 c. orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 c. slivered almonds, toasted
Spread cream cheese on bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper.
Spoon over cream cheese. Sprinkle with almonds. Serve with Ritz crackers.
28. Crockpot Cranberry Sauce
joann_fla
12 oz cranberries (fresh or frozen)
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp cinnamon
The Directions.
I used a 1.5 quart crockpot.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well. For a smooth sauce put through a strainer.
Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner
12 oz cranberries (fresh or frozen)
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp cinnamon
The Directions.
I used a 1.5 quart crockpot.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well. For a smooth sauce put through a strainer.
Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner
29. Eggnog Cake
Posted by glenda_al (My Page) on Sat, Oct 23, 10 at 11:35
Have made this numerous times!
1 box yellow cake mix
1/2 cup sliced almonds
1/2 teaspoon ground nutmeg
2 tablespoons rum
2 eggs
1 1/2 cup eggnog
1/4 cup oil
Arrange almonds on the bottom of a greased bundt pan.
Mix all other ingredients with an electric mixer for five minutes.
Pour into the bundt pan. Bake at 350 F for 50-60 minutes, or until a toothpick inserted in the cake comes out clean.
Cool 10 minutes and then invert onto a plate.
Have made this numerous times!
1 box yellow cake mix
1/2 cup sliced almonds
1/2 teaspoon ground nutmeg
2 tablespoons rum
2 eggs
1 1/2 cup eggnog
1/4 cup oil
Arrange almonds on the bottom of a greased bundt pan.
Mix all other ingredients with an electric mixer for five minutes.
Pour into the bundt pan. Bake at 350 F for 50-60 minutes, or until a toothpick inserted in the cake comes out clean.
Cool 10 minutes and then invert onto a plate.
30. Cherry or Cinnamon Candied Apples
Posted by joann_fla (My Page) on Tue, Oct 26, 10 at 15:04
2 c Sugar
2/3 c White corn syrup
1 c Water
1 Pinch salt
maraschino cherry syrup (just a bit)
8 Apples & sticks
red food coloring (Optional)
Combine first 5 ingredients in sauce pan and cook without stirring over low heat to 300 degrees. Remove from heat and place pan in a pan of hot water. Dip apples to coat. Set on waxed paper to dry.
*If you would rather have the cinnamon flavor add 3 oz cinnamon candies (Red Hots) and don't use the cherry syrup.
2 c Sugar
2/3 c White corn syrup
1 c Water
1 Pinch salt
maraschino cherry syrup (just a bit)
8 Apples & sticks
red food coloring (Optional)
Combine first 5 ingredients in sauce pan and cook without stirring over low heat to 300 degrees. Remove from heat and place pan in a pan of hot water. Dip apples to coat. Set on waxed paper to dry.
*If you would rather have the cinnamon flavor add 3 oz cinnamon candies (Red Hots) and don't use the cherry syrup.
31. Ooey Gooey Pumpkin Bar/Cake
Posted by glenda_al (My Page) on Tue, Oct 26, 10 at 15:39
So good from Paula Deen
cake
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
optional:
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey
Let cool in pans 10 min. before removing if using tart pans.
Serve with fresh whipped cream and candy topping
So good from Paula Deen
cake
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
optional:
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey
Let cool in pans 10 min. before removing if using tart pans.
Serve with fresh whipped cream and candy topping
32. Pumpkin Pie French Toast
Posted by glenda_al (My Page) on Thu, Oct 28, 10 at 12:11
(makes 4 servings)
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
(makes 4 servings)
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
33. Pumpkin Swirl Bread
Posted by marilyn_sue (My Page) on Thu, Oct 28, 10 at 7:47
From Recipes Tried and True By Bobbi Q
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Sue
From Recipes Tried and True By Bobbi Q
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Sue
34. Pumpkin Coffeecake
Posted by joann_fla (My Page) on Mon, Nov 1, 10 at 8:22
1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking soda
1 cup sour cream
1 3/4 cup pumpkin (16 oz.)
1 slightly beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice*
1 cup packed brown sugar
1/3 cup butter
2 tsp. cinnamon
1 cup crushed nuts
Cream butter, 3/4 cup sugar and vanilla in bowl. Add eggs and beat well.
Combine flour, baking powder and baking soda. Add ingredients to butter mixture, alternating with sour cream. Combine pumpkin, egg, 1/3 cup sugar and pie spice. Keep separate.
Prepare streusel by mixing last 4 ingredients with fork or hands until crumbly. Set aside.
Spoon half batter mixture into 13x9 pan, sprinkle half of the streusel over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture.
Sprinkle the remaining streusel over the top.
Bake at 325 degrees for 50-60 minutes until toothpick comes out clean.
* 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking soda
1 cup sour cream
1 3/4 cup pumpkin (16 oz.)
1 slightly beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice*
1 cup packed brown sugar
1/3 cup butter
2 tsp. cinnamon
1 cup crushed nuts
Cream butter, 3/4 cup sugar and vanilla in bowl. Add eggs and beat well.
Combine flour, baking powder and baking soda. Add ingredients to butter mixture, alternating with sour cream. Combine pumpkin, egg, 1/3 cup sugar and pie spice. Keep separate.
Prepare streusel by mixing last 4 ingredients with fork or hands until crumbly. Set aside.
Spoon half batter mixture into 13x9 pan, sprinkle half of the streusel over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture.
Sprinkle the remaining streusel over the top.
Bake at 325 degrees for 50-60 minutes until toothpick comes out clean.
* 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
35. Dressing for Thanksgiving
Posted by marilyn_sue (My Page) on Wed, Nov 3, 10 at 8:18
1 whole loaf of bread
3 eggs, well beaten
3 T. butter
3 C. chicken broth or chicken bouillon
4 T.celery, chopped
1 medium onion, chopped
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
Toast bread and cut into cubes. Combine celery, onion and seasonings. Add to bread cubes. Bring broth to boil, add butter and stir until melted. Add broth to bread and celery mixture. Add eggs last and stir until mixed well. Pour into large, greased casserole dish. Bake 1 hour at 350 degrees. Serves 8 to 10
1 whole loaf of bread
3 eggs, well beaten
3 T. butter
3 C. chicken broth or chicken bouillon
4 T.celery, chopped
1 medium onion, chopped
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
Toast bread and cut into cubes. Combine celery, onion and seasonings. Add to bread cubes. Bring broth to boil, add butter and stir until melted. Add broth to bread and celery mixture. Add eggs last and stir until mixed well. Pour into large, greased casserole dish. Bake 1 hour at 350 degrees. Serves 8 to 10
36. Pilgrim Hat Cookies
Posted by sue_va (My Page) on Sat, Nov 6, 10 at 0:20
I post this every year or so in time for Thanksgiving.
Can be made up to 3 days ahead. Store airtight at room temperature.
16 Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups
1. Place cookies on work surface, squeeze a dime size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.
I post this every year or so in time for Thanksgiving.
Can be made up to 3 days ahead. Store airtight at room temperature.
16 Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups
1. Place cookies on work surface, squeeze a dime size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.
37. Sausage Balls
Posted by joann_fla (My Page) on Tue, Nov 9, 10 at 11:46
1 pound hot sausage
1 cup grated sharp cheddar cheese
2 cups Bisquick
1/2 cup water
Scramble sausage in pan and slightly brown. Drain. Add Bisquick, Cheese and water. Form small balls. Bake at 400 to 450° for 12 to 15 minutes.
Can be frozen and baked as needed.
1 pound hot sausage
1 cup grated sharp cheddar cheese
2 cups Bisquick
1/2 cup water
Scramble sausage in pan and slightly brown. Drain. Add Bisquick, Cheese and water. Form small balls. Bake at 400 to 450° for 12 to 15 minutes.
Can be frozen and baked as needed.
38. Holiday Left-Over Sweet Potato Cake
Posted by marilyn_sue (My Page) on Wed, Nov 10, 10 at 6:11
Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes
Servings: 15
"This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking."
1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
3. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
I have not made this recipe and wonder if you could use something else rather than the beer in it?
Sue
Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes
Servings: 15
"This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking."
1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
3. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
I have not made this recipe and wonder if you could use something else rather than the beer in it?
Sue
39. Old-Fashioned Dressing, made in your slow cooker
Posted by jasdip (My Page) on Tue, Nov 23, 10 at 7:39
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 cup butter, cubed
1/2 cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14-1/2 ounces) Chicken Broth
In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 cup butter, cubed
1/2 cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14-1/2 ounces) Chicken Broth
In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.
40. My Mama's Turkey Stuffing
Posted by nicole__ (My Page) on Tue, Nov 23, 10 at 11:45
1 loaf white bread, diced & dried
12oz bacon, diced & fried, not drained
1 med onion diced & fried in the bacon grease
1 bunch celery, 2lbs
2 tsp ground sage
1 cup chicken broth
1 tsp seasoning salt
1/2 tsp black pepper
In a super large mixing bowl or punch bowl, mix all ingredients together. It can be used to stuff a 30lb turkey or baked in muffin cups or a roasting pan. Variations can include; adding cooked & crumbled sausage or using corn bread instead of white bread or oysters.
1 loaf white bread, diced & dried
12oz bacon, diced & fried, not drained
1 med onion diced & fried in the bacon grease
1 bunch celery, 2lbs
2 tsp ground sage
1 cup chicken broth
1 tsp seasoning salt
1/2 tsp black pepper
In a super large mixing bowl or punch bowl, mix all ingredients together. It can be used to stuff a 30lb turkey or baked in muffin cups or a roasting pan. Variations can include; adding cooked & crumbled sausage or using corn bread instead of white bread or oysters.
41. Cornbread and Andouille Dressings
Posted by ravencajun (My Page) on Tue, Nov 23, 10 at 14:23
2 teaspoons unsalted butter
1/2 pound andouille sausage, cut crosswise into 1/2-inch slices
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
3 slices white or whole-wheat bread, torn into bite-sized pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
BASIC CORNBREAD:
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg
Preheat the oven to 350°F. Generously butter a 13- x 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add the onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
Crumble the cornbread into a mixing bowl. Add the torn bread, green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands or a large wooden spoon. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer the mixture to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
Makes 8 servings
BASIC CORNBREAD:
Preheat the oven to 400ºF.
Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend.
Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.
(Note: When making the dressing, make cornbread the day before.)
Makes one 9-inch round
2 teaspoons unsalted butter
1/2 pound andouille sausage, cut crosswise into 1/2-inch slices
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
3 slices white or whole-wheat bread, torn into bite-sized pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
BASIC CORNBREAD:
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg
Preheat the oven to 350°F. Generously butter a 13- x 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add the onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
Crumble the cornbread into a mixing bowl. Add the torn bread, green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands or a large wooden spoon. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer the mixture to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
Makes 8 servings
BASIC CORNBREAD:
Preheat the oven to 400ºF.
Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend.
Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.
(Note: When making the dressing, make cornbread the day before.)
Makes one 9-inch round
42. Gingered Cranberry Raspberry Relish
Posted by luckygardnr (My Page) on Wed, Nov 24, 10 at 3:26
I made this last year for Thanksgiving and it was a hit!
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches�"use this relish instead for a real treat. About 4 cups
Total Time: 3 hours 10 minutes (including chilling time)
1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
3 cups raspberries, (2 pints), fresh or frozen (not thawed)
1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries & it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
Tips & Notes
• Make Ahead Tip: Cover and refrigerate for up to 1 week.
I made this last year for Thanksgiving and it was a hit!
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches�"use this relish instead for a real treat. About 4 cups
Total Time: 3 hours 10 minutes (including chilling time)
1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
3 cups raspberries, (2 pints), fresh or frozen (not thawed)
1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries & it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
Tips & Notes
• Make Ahead Tip: Cover and refrigerate for up to 1 week.
43. Hot Spiced Cider
Posted by donna_loomis (My Page) on Wed, Dec 1, 10 at 2:54
I have made this spiced cider every Christmas for the last 29 years. My son insists on it. It is delicious hot or cold. Just the right combination of sweet and tangy. It makes my mouth water just thinking about it.
2 quarts apple cider (not juice)
1 and 1/2 quarts cranberry juice
3 cinnamon sticks
1 and 1/2 tsp. whole cloves
1/4 cup brown sugar
Bring all ingredients to a boil. Lower heat and simmer for 20 minutes. Remove cloves and cinnamon sticks. Serve hot or cold. Makes approximately 12 servings.
I have made this spiced cider every Christmas for the last 29 years. My son insists on it. It is delicious hot or cold. Just the right combination of sweet and tangy. It makes my mouth water just thinking about it.
2 quarts apple cider (not juice)
1 and 1/2 quarts cranberry juice
3 cinnamon sticks
1 and 1/2 tsp. whole cloves
1/4 cup brown sugar
Bring all ingredients to a boil. Lower heat and simmer for 20 minutes. Remove cloves and cinnamon sticks. Serve hot or cold. Makes approximately 12 servings.
44. Holiday Biscotti
Source: Giada DeLaurentis
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
Beat in the eggs 1 at a time.
Add the flour mixture and beat just until blended.
Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
Arrange the biscotti, cut side down, on the baking sheet.
Bake the biscotti until they are pale golden, about 15 minutes.
Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals.
Refrigerate until the chocolate is firm, about 35 minutes. As you can see from my photo, I skipped this part-they're delicious either way.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
Beat in the eggs 1 at a time.
Add the flour mixture and beat just until blended.
Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
Arrange the biscotti, cut side down, on the baking sheet.
Bake the biscotti until they are pale golden, about 15 minutes.
Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals.
Refrigerate until the chocolate is firm, about 35 minutes. As you can see from my photo, I skipped this part-they're delicious either way.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
45. Candy Cane Fudge
Posted by joann_fla (My Page) on Sat, Dec 4, 10 at 8:31
Prep Time: 20 Minutes Ready In: 2 Hours 20 Minutes ~ Servings: 32
"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and gone quickly!"
1 (10 ounce) package vanilla baking
chips
1/2 can (14 ounce) can sweetened
condensed milk 1/4 teaspoon peppermint extract
3/4 cup crushed candy canes
1/2 dash red or green food coloring
1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Prep Time: 20 Minutes Ready In: 2 Hours 20 Minutes ~ Servings: 32
"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and gone quickly!"
1 (10 ounce) package vanilla baking
chips
1/2 can (14 ounce) can sweetened
condensed milk 1/4 teaspoon peppermint extract
3/4 cup crushed candy canes
1/2 dash red or green food coloring
1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
46. Coconut Balls 2
Posted by nodakgal (My Page) on Tue, Dec 7, 10 at 13:56
I haven't made these yet, but want to try for Christmas goodies!
I dont have it marked where I got the recipe either! Darn!! I always try to keep it so I know who to credit it too.
2 pounds powdered sugar
1 can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla
2 cup coconut
1/4 cup butter -- softened
Coating
6 ounces semi-sweet or milk chocolate chips -- (could be up
to 18 ounces)
1 tablespoon shortening -- (could be up to 3)
Mix together all ingredients, except coating ingredients.
Chill.
Form into 1-inch balls. Chill again on waxed paper lined cookie sheet.
Dip in a chocolate coating. Chill for another hour.
Melt chocolate & shortening over low heat; stirring constantly. (Use 1
tablespoon of shortening for every 6 ounces of chocolate.)
When mixture is smooth remove from heat. Dip each truffle into coating. (I
found dropping them in the chocolate & then fishing them out with a spoon
worked best. But work quickly or they will melt.) Then either place them on
foil or in paper candy-cups (they look like muffin papers only smaller) and
allow to harden.
Mix 1/4 cup powdered sugar & 1/2 teaspoon of milk. Drizzle over truffles in
various designs
I haven't made these yet, but want to try for Christmas goodies!
I dont have it marked where I got the recipe either! Darn!! I always try to keep it so I know who to credit it too.
2 pounds powdered sugar
1 can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla
2 cup coconut
1/4 cup butter -- softened
Coating
6 ounces semi-sweet or milk chocolate chips -- (could be up
to 18 ounces)
1 tablespoon shortening -- (could be up to 3)
Mix together all ingredients, except coating ingredients.
Chill.
Form into 1-inch balls. Chill again on waxed paper lined cookie sheet.
Dip in a chocolate coating. Chill for another hour.
Melt chocolate & shortening over low heat; stirring constantly. (Use 1
tablespoon of shortening for every 6 ounces of chocolate.)
When mixture is smooth remove from heat. Dip each truffle into coating. (I
found dropping them in the chocolate & then fishing them out with a spoon
worked best. But work quickly or they will melt.) Then either place them on
foil or in paper candy-cups (they look like muffin papers only smaller) and
allow to harden.
Mix 1/4 cup powdered sugar & 1/2 teaspoon of milk. Drizzle over truffles in
various designs
47. Hello Dolly Bars
Posted by craftyshe (My Page) on Tue, Dec 7, 10 at 13:43
1/2 cup ( 1 stick ) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12-ounce) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350° degrees . In 13x9-inch baking pan, melt butter in oven.
Sprinkle graham cracker crumbs over butter; pour Sweetened Condensed Milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars . Store at room temperature
1/2 cup ( 1 stick ) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12-ounce) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350° degrees . In 13x9-inch baking pan, melt butter in oven.
Sprinkle graham cracker crumbs over butter; pour Sweetened Condensed Milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars . Store at room temperature
48. Pralines 1
1 stick margarine
1 stick butter
place in sauce pan and turn on low to melt slowly. While this is being done line a large cookie sheet with aluminum foil.
1 box graham crackers (I can get almost 2 trays out of a box of crackers)
Place graham crackers close together until you have covered the whole cookie sheet.
1/2 cup brown sugar
add to butter mixture, stir until the sugar is mixed in then turn up heat and bring to a boil. When boiling stir constantly for 2 minutes.
Remove from stove and add stir in 1 teaspoon of vanilla (watch out it will spit). Then pour this mixture over the cracker slowly spreading with a spoon to cover all the crackers.
Then sprinkle chopped pecans over all; approximately 1 cup. Cook for 14 minutes in a 325 degree oven.
When done take out and lift by foil and place on counter. When cool peel from foil and break into pieces.
*If when you make the sugar mixture it doesn't get thick don't worry. Go ahead and spoon the brown sugar over the crackers and spread it around with a spoon to cover all. Pour any of the butter that is left over the crackers also. They will still taste the same and nobody notices the difference. I don't know why this happens since I have always cooked it the same way. Might have something to do with the weather, who knows.
(Nita) Dec 7, 2010
-------------------------
Pralines 2
I used to work at a popcorn/candy shop that made them...they were big sellers and were expensive.
Posted by patti Dec 7, 2010
1 cup granulated sugar
1 cup light brown sugar, packed
3/4 cup half-and-half
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans
Butter sides of a heavy saucepan (2-quart size). Add sugars, half-and-half, and salt to saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer. Remove from heat.
Add butter and vanilla, but do not stir. Cool for 5 minutes; stir in nuts. Beat with wooden spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes to thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time. Makes about 36 pralines.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
1 stick butter
place in sauce pan and turn on low to melt slowly. While this is being done line a large cookie sheet with aluminum foil.
1 box graham crackers (I can get almost 2 trays out of a box of crackers)
Place graham crackers close together until you have covered the whole cookie sheet.
1/2 cup brown sugar
add to butter mixture, stir until the sugar is mixed in then turn up heat and bring to a boil. When boiling stir constantly for 2 minutes.
Remove from stove and add stir in 1 teaspoon of vanilla (watch out it will spit). Then pour this mixture over the cracker slowly spreading with a spoon to cover all the crackers.
Then sprinkle chopped pecans over all; approximately 1 cup. Cook for 14 minutes in a 325 degree oven.
When done take out and lift by foil and place on counter. When cool peel from foil and break into pieces.
*If when you make the sugar mixture it doesn't get thick don't worry. Go ahead and spoon the brown sugar over the crackers and spread it around with a spoon to cover all. Pour any of the butter that is left over the crackers also. They will still taste the same and nobody notices the difference. I don't know why this happens since I have always cooked it the same way. Might have something to do with the weather, who knows.
(Nita) Dec 7, 2010
-------------------------
Pralines 2
I used to work at a popcorn/candy shop that made them...they were big sellers and were expensive.
Posted by patti Dec 7, 2010
1 cup granulated sugar
1 cup light brown sugar, packed
3/4 cup half-and-half
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans
Butter sides of a heavy saucepan (2-quart size). Add sugars, half-and-half, and salt to saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer. Remove from heat.
Add butter and vanilla, but do not stir. Cool for 5 minutes; stir in nuts. Beat with wooden spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes to thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time. Makes about 36 pralines.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
49. Creamy Pumpkin Pudding with Gingersnap Crumbles
Posted by luckygardnr (My Page) on Sat, Dec 18, 10 at 1:28
1 small package instant vanilla pudding mix
1/2 C. canned pumpkin
1 3/4 C milk
1 C. whipped topping
1/8 tsp ground ginger
1/8 tsp allspice
1/4 tsp nutmeg
** or, you can use a heaping 1/4 to 1/2 tsp pumpkin pie spice..
Gingersnaps
1. In a large mixing bowl whisk together vanilla pudding mix and milk.
2. Add in pumpkin and seasonings (you can use either a heaping 1/4 tsp to 1/2 tsp pumpkin pie spice or the measurements above) and whisk until soft set (creamy)
3. Gently whisk in the whipped topping until it becomes thick and creamy.
4. Scoop into your serving dishes: tiny and cute, bigger and share-worthy or larger and all for yourself
5. Top with crushed gingersnap cookies
1 small package instant vanilla pudding mix
1/2 C. canned pumpkin
1 3/4 C milk
1 C. whipped topping
1/8 tsp ground ginger
1/8 tsp allspice
1/4 tsp nutmeg
** or, you can use a heaping 1/4 to 1/2 tsp pumpkin pie spice..
Gingersnaps
1. In a large mixing bowl whisk together vanilla pudding mix and milk.
2. Add in pumpkin and seasonings (you can use either a heaping 1/4 tsp to 1/2 tsp pumpkin pie spice or the measurements above) and whisk until soft set (creamy)
3. Gently whisk in the whipped topping until it becomes thick and creamy.
4. Scoop into your serving dishes: tiny and cute, bigger and share-worthy or larger and all for yourself
5. Top with crushed gingersnap cookies
50. Hay stacks (Ting-a-lings)
Posted by redfeather ~ Dec 18, 2010
12 oz. pkg Butterscotch Chips~~melt in microwave.
Stir in 1 small can Chow Mein Noodles, and 1 small can cocktail peanuts. Drop by spoonfulls onto wax paper.
*Chocolate or vanilla bark can be used instead
* 2 Tb of peanut butter may be added also
These cookies keep their crunch when stored in airtight containers. They should be enjoyed with milk!
12 oz. pkg Butterscotch Chips~~melt in microwave.
Stir in 1 small can Chow Mein Noodles, and 1 small can cocktail peanuts. Drop by spoonfulls onto wax paper.
*Chocolate or vanilla bark can be used instead
* 2 Tb of peanut butter may be added also
These cookies keep their crunch when stored in airtight containers. They should be enjoyed with milk!
51. Rolo Cookie/candy
Posted by jel48 (My Page) on Mon, Dec 20, 10 at 7:24
Heat the oven to 300, and put the Rolos on a foil-lined cookie sheet, about 2" or so apart.
Heat them for 1 minute, plus 10 or 20 seconds, until the pecan pushes in easily. The cookie should be a little mound, not melted into a puddle.
Heat the oven to 300, and put the Rolos on a foil-lined cookie sheet, about 2" or so apart.
Heat them for 1 minute, plus 10 or 20 seconds, until the pecan pushes in easily. The cookie should be a little mound, not melted into a puddle.
52. Prize-winning sweet potato pie
Posted by sunshines (My Page) on Tue, Dec 28, 10 at 19:18
3 tbsp flour
1 cup sugar
1 3/4 cups cooked, mashed sweet potatoes
2 eggs
1/4 cup light corn syrup
1 tsp nutmeg
1 tsp pumpkin pie spice
1/4 cup melted butter
3/4 cup evaporated milk
pinch of salt
1 10" deep dish pie shell
Preheat oven to 350. In a large mixing bowl combine flour and sugar. Add remaining ingredients and beat well. Pour into pie shell. Bake 55 min
Note. This pie is absolutely delicious and I always end up making two for the holidays
3 tbsp flour
1 cup sugar
1 3/4 cups cooked, mashed sweet potatoes
2 eggs
1/4 cup light corn syrup
1 tsp nutmeg
1 tsp pumpkin pie spice
1/4 cup melted butter
3/4 cup evaporated milk
pinch of salt
1 10" deep dish pie shell
Preheat oven to 350. In a large mixing bowl combine flour and sugar. Add remaining ingredients and beat well. Pour into pie shell. Bake 55 min
Note. This pie is absolutely delicious and I always end up making two for the holidays
53. Simple Turkey Dressing
Posted by ravencajun (My Page) on Mon, Nov 14, 11 at 21:18
if you want truly simple and really good it does not get easier than this one. It has been around a while, I got it from a forum I used to be on and everyone there loved it. It has definitely been tried a lot.
Crock Pot Dressing
1 9 x 13 pan cornbread, baked, crumbled, and dumped in 5 qt. crockpot
1 can of each: cream of mushroom, cream of celery, cream of chicken, cream of onion(sometimes hard to find, can use two celery's)
1 can chicken broth
1 tablespoon poultry seasoning
Mix all together with cornbread, heat on low 4-6 hours.
you can add pre cooked sausage to the mix you can buy the Jimmy Dean cooked sausage crumblers and just use that.
or there is the basic recipe like this one
COUNTRY CORNBREAD SAUSAGE DRESSING
if you want truly simple and really good it does not get easier than this one. It has been around a while, I got it from a forum I used to be on and everyone there loved it. It has definitely been tried a lot.
Crock Pot Dressing
1 9 x 13 pan cornbread, baked, crumbled, and dumped in 5 qt. crockpot
1 can of each: cream of mushroom, cream of celery, cream of chicken, cream of onion(sometimes hard to find, can use two celery's)
1 can chicken broth
1 tablespoon poultry seasoning
Mix all together with cornbread, heat on low 4-6 hours.
you can add pre cooked sausage to the mix you can buy the Jimmy Dean cooked sausage crumblers and just use that.
or there is the basic recipe like this one
COUNTRY CORNBREAD SAUSAGE DRESSING
54. Peppermint Oreo Truffles
(Kraft Food)
1 (16.6oz) package regular Oreo cookies (not double-stuffed)
6 regular-sized candy canes, unwrapped and finely crushed
1 (8oz) package cream cheese, room temperature
2 cups chocolate chips
1 tablespoon vegetable oil
Place all the Oreo cookies in the bowl of your food processor and pulse until they are finely ground.
Set aside a few tablespoons of the crushed candy canes and then dump the rest and the block of cream cheese into the food processor. Continue to pulse until the mixture is well combined and smooth.
(You can do this in a mixer or by hand, of course... I just find that the food processor makes the quickest work of it! If you're not using a food processor, crush up the Oreos in a ziploc bag before mixing!)
Place the mixture into the fridge to firm up a little for about 30 minutes to an hour.
Line a cookie sheet with parchment or waxed paper. Take the truffle mixture out of the fridge and scoop and roll equal sized balls, placing them onto the tray as you go.
Once your tray is full, place the truffles in the freezer to chill for at least an hour or up to a day.
When you're ready to coat, carefully melt the chocolate chips and vegetable oil in the microwave, stirring well every 30 seconds, until smooth. Drop each truffle into the melted chocolate and coat evenly with a fork, gently tapping off the excess chocolate. Place the now-dipped chocolate truffle back on the tray and immediately sprinkle with a pinch of crushed candy canes. Repeat until all the truffles are dipped & sprinkled!
Store the truffles in the fridge, in an airtight container. The peppermint flavor comes out even more after several hours of being in the fridge
1 (16.6oz) package regular Oreo cookies (not double-stuffed)
6 regular-sized candy canes, unwrapped and finely crushed
1 (8oz) package cream cheese, room temperature
2 cups chocolate chips
1 tablespoon vegetable oil
Place all the Oreo cookies in the bowl of your food processor and pulse until they are finely ground.
Set aside a few tablespoons of the crushed candy canes and then dump the rest and the block of cream cheese into the food processor. Continue to pulse until the mixture is well combined and smooth.
(You can do this in a mixer or by hand, of course... I just find that the food processor makes the quickest work of it! If you're not using a food processor, crush up the Oreos in a ziploc bag before mixing!)
Place the mixture into the fridge to firm up a little for about 30 minutes to an hour.
Line a cookie sheet with parchment or waxed paper. Take the truffle mixture out of the fridge and scoop and roll equal sized balls, placing them onto the tray as you go.
Once your tray is full, place the truffles in the freezer to chill for at least an hour or up to a day.
When you're ready to coat, carefully melt the chocolate chips and vegetable oil in the microwave, stirring well every 30 seconds, until smooth. Drop each truffle into the melted chocolate and coat evenly with a fork, gently tapping off the excess chocolate. Place the now-dipped chocolate truffle back on the tray and immediately sprinkle with a pinch of crushed candy canes. Repeat until all the truffles are dipped & sprinkled!
Store the truffles in the fridge, in an airtight container. The peppermint flavor comes out even more after several hours of being in the fridge
55. Cranberry/Pecan Sausage Balls
momglender Posted: Dec 13 2011, 11:41 AM
If you enjoy sausage balls, this one is a winner. I made it for a Christmas party, on Monday.
1 pkg. Jimmy Dean Hot Pork Sausage Roll
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped dried cranberries
1 cup chopped pecans I used walnuts
1 1/2 cup all-purpose baking mix **I used a plg of Marie Callender's all purpose mix and it was 7 oz. Measured out to almost 2 cups.
1/4 teaspoon ground nutmeg
1. Preheat oven to 375. Mix ingredients just until blended.
2. Shape into small balls; place in single layer in lightly greased baking pans. I used parchment paper
3. Bake 10-12 minutes or until done Mine cooked in 12 minutes.
Mix by hands
If you enjoy sausage balls, this one is a winner. I made it for a Christmas party, on Monday.
1 pkg. Jimmy Dean Hot Pork Sausage Roll
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped dried cranberries
1 cup chopped pecans I used walnuts
1 1/2 cup all-purpose baking mix **I used a plg of Marie Callender's all purpose mix and it was 7 oz. Measured out to almost 2 cups.
1/4 teaspoon ground nutmeg
1. Preheat oven to 375. Mix ingredients just until blended.
2. Shape into small balls; place in single layer in lightly greased baking pans. I used parchment paper
3. Bake 10-12 minutes or until done Mine cooked in 12 minutes.
Mix by hands
56. Apple Cider Pound Cake
Carol in California posted Dec 1 2011, 07:17 PM
3 cups sugar
1-1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking sodaDirections
In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.
Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.
* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
3 cups sugar
1-1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking sodaDirections
In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.
Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.
* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
57. Cream Cheese Sugar Cookies
Posted by pattico (My Page) on Thu, Dec 15, 11 at 1:26
I think this is one of the best.
1 cup white sugar
1 cup butter or margarine
1 (3 oz) pkg cream cheese softened
1/2 teas. salt
1/2 teas. almond extract
1/2 ts Vanilla extract
1 egg yolk'2 1/4 cups all purpose flour
In a large bowl combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours. (we seldom wait that long.)
Preheat oven to 375 degrees.
On a lightly floured surface, roll out the dough to a 1/8 inch thickness. Cut desired shapes with lightly floured cookie cutter. Place 1 inch apart.
Bake for 7-10 mins. Cool completely before frosting.
SUGAR COOKIE GLAZE
1 cup confectioners sugar
1 tabl. light corn syrup
2 tabl. water
10 drops food coloring. ( I always use Wiltons paste) coloring.
Directions.
Stir confectioners sugar, corn syrup and water together. Stir in food coloring if desired
This glaze must be stirred each time ou use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
It drys to a real smooth glaze.
We made snowflake shaped cookies this weekend. frosted them white and put blue sugar on them and a mix of blue white and purple sprinkles on some of the others
My daughter Carri took three dozen of them to work for a cookie exchange..she got 5 requests for the recipe. They are tried and true and we love them.
The cookies are soft and chewy.
I think this is one of the best.
1 cup white sugar
1 cup butter or margarine
1 (3 oz) pkg cream cheese softened
1/2 teas. salt
1/2 teas. almond extract
1/2 ts Vanilla extract
1 egg yolk'2 1/4 cups all purpose flour
In a large bowl combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours. (we seldom wait that long.)
Preheat oven to 375 degrees.
On a lightly floured surface, roll out the dough to a 1/8 inch thickness. Cut desired shapes with lightly floured cookie cutter. Place 1 inch apart.
Bake for 7-10 mins. Cool completely before frosting.
SUGAR COOKIE GLAZE
1 cup confectioners sugar
1 tabl. light corn syrup
2 tabl. water
10 drops food coloring. ( I always use Wiltons paste) coloring.
Directions.
Stir confectioners sugar, corn syrup and water together. Stir in food coloring if desired
This glaze must be stirred each time ou use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
It drys to a real smooth glaze.
We made snowflake shaped cookies this weekend. frosted them white and put blue sugar on them and a mix of blue white and purple sprinkles on some of the others
My daughter Carri took three dozen of them to work for a cookie exchange..she got 5 requests for the recipe. They are tried and true and we love them.
The cookies are soft and chewy.
58. Potato Custard (pie)
Posted by kathsgrdn (My Page) on Sun, Dec 18, 11 at 22:09
Wanted to share this recipe because it's yummy. I don't make it because my kids don't like coconut. Now I wish I had bought the ingredients to take it to work instead of the recipe I found on-line and posted about in my Christmas dinner at work post.
It's my great aunt Malene's and she made it when we were visiting her a few years ago. It was so good I asked for the recipe.
3 cups mashed sweet potatoes
1 cup sugar
1 teaspoon vanilla flavoring
1/2 cup margarine
1 egg
mix all together.
Topping:
1 cup brown sugar
1 stick margarine
1/3 cup flour
1 cup chopping nuts (she used pecans)
1 can coconut
And a pie crust
Put potato custard in pie crust. Mix topping together and sprinkle topping on custard. Bake in 350 degree oven for 30 minutes.
Wanted to share this recipe because it's yummy. I don't make it because my kids don't like coconut. Now I wish I had bought the ingredients to take it to work instead of the recipe I found on-line and posted about in my Christmas dinner at work post.
It's my great aunt Malene's and she made it when we were visiting her a few years ago. It was so good I asked for the recipe.
3 cups mashed sweet potatoes
1 cup sugar
1 teaspoon vanilla flavoring
1/2 cup margarine
1 egg
mix all together.
Topping:
1 cup brown sugar
1 stick margarine
1/3 cup flour
1 cup chopping nuts (she used pecans)
1 can coconut
And a pie crust
Put potato custard in pie crust. Mix topping together and sprinkle topping on custard. Bake in 350 degree oven for 30 minutes.
59. Cranberry-Eggnog Muffins
Posted by Joann_fl Dec 24. 2011
Recipe courtesy Food Network Magazine Serves: 12 muffins
For the Muffins: Cooking spray or paper muffin cups
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice (I used apple juice and about a tsp. rum extract)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted ( I used margarine, omit the salt or use less)
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
For the Topping: (This might make too much, cut in half)
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar
Prepare the muffins: Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with cooking spray.
Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.)
Fold in the cranberries. Divide the batter evenly among the muffin cups.
Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand.
Sprinkle generously over the batter.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Cool slightly in the pan, then carefully remove to a rack.
Recipe courtesy Food Network Magazine Serves: 12 muffins
For the Muffins: Cooking spray or paper muffin cups
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice (I used apple juice and about a tsp. rum extract)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted ( I used margarine, omit the salt or use less)
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
For the Topping: (This might make too much, cut in half)
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar
Prepare the muffins: Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with cooking spray.
Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.)
Fold in the cranberries. Divide the batter evenly among the muffin cups.
Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand.
Sprinkle generously over the batter.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Cool slightly in the pan, then carefully remove to a rack.
60. Mystery Pecan Pie
Posted by Nita__AZ (My Page) on Fri, Nov 9, 12 at 12:23
I had never cared for pecan pie because it was so sweet. When we were stationed in Ethiopia my neighbor made this pecan pie and I loved it. It is made with cream cheese so it cuts that awfully sweet taste. My FIL loved pecan pie and when I made this for him he said it was the best he had ever had.
Pie crust for a 9" pie pan
Cream cheese & pecan filling:
8 oz cream cheese
1/2 cup plus 1/4 cup sugar
3 eggs
2 tsp. vanilla extract
1/4 tsp. salt
3/4 cup corn syrup (light or dark)
1 1/4 cup chopped pecans
In a bowl beat cream cheese, 1/3-cup sugar, 1 egg, 1-tsp. vanilla and salt.
Set aside.
In another bowl beat 2 eggs until blended. Add 1/4-cup sugar, corn syrup
and 1 tsp. vanilla; blend well.
Spread cheese mixture in bottom of pie pan. Sprinkle with pecans. Gently
pour syrup mixture over pecans. Bake at 375 for 35-40 minutes, until center
is firm to touch.
I had never cared for pecan pie because it was so sweet. When we were stationed in Ethiopia my neighbor made this pecan pie and I loved it. It is made with cream cheese so it cuts that awfully sweet taste. My FIL loved pecan pie and when I made this for him he said it was the best he had ever had.
Pie crust for a 9" pie pan
Cream cheese & pecan filling:
8 oz cream cheese
1/2 cup plus 1/4 cup sugar
3 eggs
2 tsp. vanilla extract
1/4 tsp. salt
3/4 cup corn syrup (light or dark)
1 1/4 cup chopped pecans
In a bowl beat cream cheese, 1/3-cup sugar, 1 egg, 1-tsp. vanilla and salt.
Set aside.
In another bowl beat 2 eggs until blended. Add 1/4-cup sugar, corn syrup
and 1 tsp. vanilla; blend well.
Spread cheese mixture in bottom of pie pan. Sprinkle with pecans. Gently
pour syrup mixture over pecans. Bake at 375 for 35-40 minutes, until center
is firm to touch.
61. Cinnamon Sugar Pretzels
Posted by susie53 on
Fri, Nov 23, 12 at 13:07
Cinnamon Sugar Pretzels
1 16 oz bag of pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
2 tsp cinnamon
Preheat over to 300 degrees.
Pour pretzels in a large bowl. Pour vegetable oil on and toss. Mix the sugar and cinnamom together and sprinkle on top and toss again. Bake for 30 minutes, removing twice to stir..
I made these yesterday for Thanksgiving and everyone loved them. I actually used 2 9" X 13" pans to make it easier to stir.
Fri, Nov 23, 12 at 13:07
Cinnamon Sugar Pretzels
1 16 oz bag of pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
2 tsp cinnamon
Preheat over to 300 degrees.
Pour pretzels in a large bowl. Pour vegetable oil on and toss. Mix the sugar and cinnamom together and sprinkle on top and toss again. Bake for 30 minutes, removing twice to stir..
I made these yesterday for Thanksgiving and everyone loved them. I actually used 2 9" X 13" pans to make it easier to stir.
62. Whit Oreo Cream Cheese Balls
1 (12 ounce) bags of mini white chocolate chips or milk chocolate
8 ounces cream cheese ( Softened)
12 ounces Oreo cookies ( either Original or Double Stuff)
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set them on a plate and chill until solid.
Melt the white chocolate chips in a double boiler and swirl
the Oreo Balls in the white chocolate, then let set.
Sue
8 ounces cream cheese ( Softened)
12 ounces Oreo cookies ( either Original or Double Stuff)
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set them on a plate and chill until solid.
Melt the white chocolate chips in a double boiler and swirl
the Oreo Balls in the white chocolate, then let set.
Sue
63. Grace's Fruit Cake
I was just looking in my recipe note book and found my mother-in-laws fruit cake, Its excellent. easy and it will last forever in the freezer. Not much cake to it mostly fruit & nuts.
Grace's Fruit cake
2 eggs
1 cup sugar
1 1/2 cup plain flour
1 1/2 ts vanilla
1 ts salt
1 ts Bakeing powder
1/2 LB candied cherries
1/2 Lb candied pineapple
1 QT pecans (4 cups)
beat eggs, sugar, vailla, flour, Baking powder, salt together. Mix with fruit & nuts
bake 350 degrees 45 min. (I'm not positive on the time or temp, it may be at 250 degrees or longer)
give the toothpick test
Grace's Fruit cake
2 eggs
1 cup sugar
1 1/2 cup plain flour
1 1/2 ts vanilla
1 ts salt
1 ts Bakeing powder
1/2 LB candied cherries
1/2 Lb candied pineapple
1 QT pecans (4 cups)
beat eggs, sugar, vailla, flour, Baking powder, salt together. Mix with fruit & nuts
bake 350 degrees 45 min. (I'm not positive on the time or temp, it may be at 250 degrees or longer)
give the toothpick test
64. White Fruit Cake - Marilyn C
It is called Cherry Pineapple Cake but I have also seen it listed as White Fruitcake,
although I have seen other variations also called White Fruitcake.
4 cups chopped nuts. (I use pecans or walnuts)
1 lb. candied pineapple
1 lb. candied cherries...I use half red, half green
1 3/4 cup all-purpose flour
1/2 pound (2 sticks) butter
1 cup sugar
5 large eggs
1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. pure lemon extract
Chop fruit and nuts and dredge with flour (I cut the cherries in half and cut the pineapple wedges in half.) Dredge with 1/4 cup of flour. (This takes a humongous bowl...even my largest Pyrex bowl isn't big enough, but I have an extra, extra large glass mixing bowl that I use.)
Cream butter and sugar, and add eggs one at a time, beating after each. Combine remaining 1 1/2 cups flour and baking powder and add to butter, sugar, and egg mixture. Stir in the vanilla and lemon extracts. Stir in fruit and nuts.
Pour into greased 10" tube pan or two loaf pans and put in a cold oven, set at 250* and bake for two hours if using a tube pan and an hour and a half if using loaf pans.
I have made this cake 5 times....three times using a regular oven and twice in a Nesco...and it takes considerably longer to bake than the times given. So, I say to bake it at 250* until the top is well set and it tests done.
although I have seen other variations also called White Fruitcake.
4 cups chopped nuts. (I use pecans or walnuts)
1 lb. candied pineapple
1 lb. candied cherries...I use half red, half green
1 3/4 cup all-purpose flour
1/2 pound (2 sticks) butter
1 cup sugar
5 large eggs
1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. pure lemon extract
Chop fruit and nuts and dredge with flour (I cut the cherries in half and cut the pineapple wedges in half.) Dredge with 1/4 cup of flour. (This takes a humongous bowl...even my largest Pyrex bowl isn't big enough, but I have an extra, extra large glass mixing bowl that I use.)
Cream butter and sugar, and add eggs one at a time, beating after each. Combine remaining 1 1/2 cups flour and baking powder and add to butter, sugar, and egg mixture. Stir in the vanilla and lemon extracts. Stir in fruit and nuts.
Pour into greased 10" tube pan or two loaf pans and put in a cold oven, set at 250* and bake for two hours if using a tube pan and an hour and a half if using loaf pans.
I have made this cake 5 times....three times using a regular oven and twice in a Nesco...and it takes considerably longer to bake than the times given. So, I say to bake it at 250* until the top is well set and it tests done.
"A Hug is a great gift. One size fits all. It can be given for any occasion & it's easy to exchange"