A friend of mine brought this by to me as a treat, and I have to say I don't think I shared it with anyone...shame on me! It sure is good though!
2 c. pumpkin puree
1 c. evaporated milk
1 c. white sugar
2 eggs
1 t. vanilla
1/2 c. butter
2 pinches ground cinnamon
1/2 c, flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda
Preheat your oven to 350.
Combine all of the ingredients. Spoon into casserole dish.
Bake 1 hour.
This tastes great fresh out of the oven or chilled....if it makes it to the fridge *wink*.
Showing posts with label party tray. Show all posts
Showing posts with label party tray. Show all posts
Monday, September 10, 2012
Saturday, September 8, 2012
Cinnamon Rolls
My husband was teaching youth in the mornings for a couple of years. Friday mornings he or myself would cook them up something delicious for breakfast. I can't remember where I found this recipe, but it was a hit! They were gone before one could wink.
Rolls:
1/2 c. warm water
2 T. melted butter
1 t. salt
2 pkgs dry yeast
3 1/2 oz. pkg vanilla pudding 2 eggs
6 c. flour
Filling:
1 c. butter softened
4 t. cinnamon
2 c. brown sugar
In large bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In separate bowl large bowl prepare pudding according to package directions. Add butter, eggs and salt and mix well.
Add yeast mix and blend.
Gradually add flour; knead until smooth. place in grease bowl. Cover and let rise until doubled. Punch down and raise again.
Roll out flour on board to 35"x 21". Take 1 c. soft butter and spread over surface.
In bowl mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, notch every 2" cut with thread
Place in lightly grease pan 2" apart. Lightly press down with palm of hand on each roll. Cover and rise to double.
Bake at 350 for 15-20 min. Remove when they begin to turn golden brown. Do not over bake.
Frosting:
8 oz. cream cheese
1 t. vanilla
1 T. milk
1/2 c. butter
3 c. powdered sugar
Mix all ingredients until smooth. Spread over cinnamon rolls after removed from oven, it will help them stay moist, and the frosting will milt into the roll making each bite mouth watering.
These are well worth your time! (If you have it...lol!)
Rolls:
1/2 c. warm water
2 T. melted butter
1 t. salt
2 pkgs dry yeast
3 1/2 oz. pkg vanilla pudding 2 eggs
6 c. flour
Filling:
1 c. butter softened
4 t. cinnamon
2 c. brown sugar
In large bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In separate bowl large bowl prepare pudding according to package directions. Add butter, eggs and salt and mix well.
Add yeast mix and blend.
Gradually add flour; knead until smooth. place in grease bowl. Cover and let rise until doubled. Punch down and raise again.
Roll out flour on board to 35"x 21". Take 1 c. soft butter and spread over surface.
In bowl mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, notch every 2" cut with thread
Place in lightly grease pan 2" apart. Lightly press down with palm of hand on each roll. Cover and rise to double.
Bake at 350 for 15-20 min. Remove when they begin to turn golden brown. Do not over bake.
Frosting:
8 oz. cream cheese
1 t. vanilla
1 T. milk
1/2 c. butter
3 c. powdered sugar
Mix all ingredients until smooth. Spread over cinnamon rolls after removed from oven, it will help them stay moist, and the frosting will milt into the roll making each bite mouth watering.
These are well worth your time! (If you have it...lol!)
Zucchini Bread
I received this recipe from my sister and love it because it is moist. Chocolate chips were added to the recipe only cause I am a chocholic and well, that is the way I roll at times, but it is just as good with out them *grin*.
3 c. flour
2 c. sugar
2 c. grated zucchini
1 t. cinnamon
1/4 t. baking powder
3 eggs
1 c. oil
1 c. chocolate chips
1 t. baking soda
1/2 c. sour cream
Preheat oven 350. Grease 2 9x5" bread pans.
Beat together eggs, sugar, and oil. Blend in grated zucchini and then sour cream. Mix in dry ingredients. Stir in chocolate chips, pour into pans.
Bake 80 min. Cool on wire rack.
3 c. flour
2 c. sugar
2 c. grated zucchini
1 t. cinnamon
1/4 t. baking powder
3 eggs
1 c. oil
1 c. chocolate chips
1 t. baking soda
1/2 c. sour cream
Preheat oven 350. Grease 2 9x5" bread pans.
Beat together eggs, sugar, and oil. Blend in grated zucchini and then sour cream. Mix in dry ingredients. Stir in chocolate chips, pour into pans.
Bake 80 min. Cool on wire rack.
Banana Bread
2 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c mashed bananas
1 c. chocolate chips
Preheat oven 350. Lightly grease loaf pan.
In large bowl combine flour, baking soda, and salt. In separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and chocolate until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared pan.
Bake 60-65 minutes. Let bread cool 10 min in pan and then on wire rack.
1 t. baking soda
1/4 t. salt
1/2 c. butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c mashed bananas
1 c. chocolate chips
Preheat oven 350. Lightly grease loaf pan.
In large bowl combine flour, baking soda, and salt. In separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and chocolate until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared pan.
Bake 60-65 minutes. Let bread cool 10 min in pan and then on wire rack.
Simply Sensationsal Truffles
2 1/2 pkg (20 squares) Semi-sweet baking chocolate, divided
1 8 oz pkg softened cream cheese
Melt 8 squares of chocolate as directed on pkg.
Beat cream cheese with mixer until creamy. Blend in melted chocolate, Refrigerate until firm.
Shape into 36 balls place on wax paper covered baking sheet.
Melt remaining chocolate. Using a fork, dip truffles and return to baking sheet. Decorate, then refrigerate 1 hr.
1 8 oz pkg softened cream cheese
Melt 8 squares of chocolate as directed on pkg.
Beat cream cheese with mixer until creamy. Blend in melted chocolate, Refrigerate until firm.
Shape into 36 balls place on wax paper covered baking sheet.
Melt remaining chocolate. Using a fork, dip truffles and return to baking sheet. Decorate, then refrigerate 1 hr.
Potato Wedges
1 bottle of Italian salad dressing
preheat oven 250
Remove skins from potatoes. Cut into wedges. Place wedges in a bowl. Pour dressing over the top. Shake until well covered.
Place wedges in an oven safe pan
Bake uncovered 30-40 min, turning potatoes every 15 min.
you can sprinkle some cheese over the top just moments from removing from the oven.
***The fun thing about this recipe is if you would like, you can use just about any dressing you may have in your cupboards. If that doesn't suit your fancy, you can use just about any herb and a little oil and come up with your own concoctions of deliciousness.
preheat oven 250
Remove skins from potatoes. Cut into wedges. Place wedges in a bowl. Pour dressing over the top. Shake until well covered.
Place wedges in an oven safe pan
Bake uncovered 30-40 min, turning potatoes every 15 min.
you can sprinkle some cheese over the top just moments from removing from the oven.
***The fun thing about this recipe is if you would like, you can use just about any dressing you may have in your cupboards. If that doesn't suit your fancy, you can use just about any herb and a little oil and come up with your own concoctions of deliciousness.
French Bread
2 1/2 c. water
2 T. yeast
2 T. sugar
1 T. salt
3 T. Oil
7 c. flour
Dissolve water, yeast and sugar. Sit for 5 min. Add remaining ingredients. Mix till moistened, knead let raise 20 min. or more.
Flour hands and form into 2 loaves. Grease pan and sprinkle with corn meal.
Stand 20 min.
Bake at 450 until golden brown, 25-35 min.
May add butter on top.
***shhhhh....I received this recipe from another great bread maker!
2 T. yeast
2 T. sugar
1 T. salt
3 T. Oil
7 c. flour
Dissolve water, yeast and sugar. Sit for 5 min. Add remaining ingredients. Mix till moistened, knead let raise 20 min. or more.
Flour hands and form into 2 loaves. Grease pan and sprinkle with corn meal.
Stand 20 min.
Bake at 450 until golden brown, 25-35 min.
May add butter on top.
***shhhhh....I received this recipe from another great bread maker!
Aunt Bev's Cheese Log
I absolutely love this! I don't wrap it in chives, but I am sure its great...lets go!
1/4 c. Mayo
2 oz. chipped beef, chopped
1 t. horseradish sauce
1 T. pimento
8 oz. cream cheese
2 oz. shredded swiss cheese
Cream together cream cheese, mayo, and horseradish. Add beef, pimento, and swiss cheese. Then chill for 2 hrs. Set form into log form, roll into chopped chives. Wrap w/ saran wrap until ready to eat.
1/4 c. Mayo
2 oz. chipped beef, chopped
1 t. horseradish sauce
1 T. pimento
8 oz. cream cheese
2 oz. shredded swiss cheese
Cream together cream cheese, mayo, and horseradish. Add beef, pimento, and swiss cheese. Then chill for 2 hrs. Set form into log form, roll into chopped chives. Wrap w/ saran wrap until ready to eat.
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