Archive | Dessert RSS feed for this section

Mother – Daughter Fudge

22 Dec

My mom and I made this fudge together so many times we just started calling it Mother – Daughter Fudge ;o)

2 cups (12 ounces) semisweet chocolate chips

¾ cup milk chocolate chips

2 squares (1 ounce each) unsweetened chocolate, coarsely chopped

1 can (14 ounces) sweetened condensed milk

1 cup miniature marshmallows

½ cup chopped walnuts (optional)

Procedure:

Line 8-inch square pan with foil, extending 1-inch over ends of pan. Lightly butter foil.

Melt chocolates in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in condensed milk; add marshmallows and walnuts, if desired; stir until blended.

Spread chocolate mixture evenly in prepared pan. Score into 2-inch triangles or squares by cutting halfway through fudge with sharp knife while fudge is still warm.
Refrigerate until firm. Remove from pan by lifting fudge and foil. Place on cutting board; cut along score lines. Remove foil. Store in airtight container in refrigerator.
Variation: For Mint Fudge, substitute 1-2/3 cups (10 ounces) mint chocolate chips for semisweet chocolate chips and ½ cup chopped party mints for walnuts.

9-Inch Single Pie Crust

23 Nov

9-Inch Single Pie Crust

Ingredients:

*1 ¼c. all-purpose flour (I store my wheat flour and all purpose flour together. So it will be about half of each kind, makes me feel a smidge less guilty. hahaha You can taste that it is part wheat. Whatever. Still yummy! ;o) )
*½ tsp. salt
*½ tsp sugar
*1/3 c.+ 1 Tbsp. butter (room temp)
*Ice water (probably about ¼ c or a little more if needed)

Procedure:

Combine flour and salt in a bowl.

Cut in butter until you get pieces that are about pea-sized.

Sprinkle the ice water by about a tablespoon at a time over the flour mixture.

Gently, turn the dough with your fingers so it gets exposed to the water. Not mixing, just moistening. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball.

If you are not ready to use the dough yet just wrap in Saran Wrap and keep in the fridge.

Ready to roll? Lightly flour your work surface and place the dough ball on the surface. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8″ thick.

 

 

 

 

 

 

 

 

 

Place the rolling pin in the middle and gently fold the crust over the rolling pin.

 

 

 

 

 

 

 

 

 

Lift the dough onto your pie plate and unfold it . Go slow… “Keep Calm and Bake on!”

The Edge
Run a sharp knife around the edges of the pie plate, cutting off the excess dough.

 

 

 

 

 

 

 

 

Then use thumb and fingers to make a wavy edge on the crust. Or a fork pressing around the edges to get little lines.

Carrot Cake

22 Nov

Carrot Cake

 

CAKE:

2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup coconut oil or vegetable oil
4 eggs
4cups grated carrots
1 cup raisins
2 cups all-purpose flour and wheat flour mix

FROSTING:
8 ounce package cream cheese, softened
½ cup butter, softened
1 teaspoons vanilla extract
3 ¾ cups powdered sugar

Procedure:

Set oven to 325. In a large bowl, pour in brown sugar, baking powder, cinnamon, baking soda, salt, oil and eggs. Beat well. Stir in flour, carrots and raisins.

Pour batter into two greased round baking pans. Bake at for 42 minutes or until a toothpick inserted near the center comes out clean. Cool.

Cupcakes 325 for 23-25 minutes

Frosting procedure:
For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla. Gradually add powdered sugar; beat until light and fluffy.

Store in the refrigerator if not eating right away.

 

You can decorate anyway you’d like. For the cupcakes I waited until the frosting was chilled in the fridge for awhile before I spread it on. It seemed to work better that way. For the cake I spread it on right away. Placed the cake and frosting into the fridge to chill for a good hour and then I pulled the cake back out and applied more frosting where there might have been any holes. ;o)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Banana Muffins

7 Oct

Banana Muffins

Ingredients:

1 cup sugar
1 ¼ cup flour (I keep my white flour and wheat flour mixed together so it’s about half of each)
½ cup margarine
3 large ripe bananas
2 eggs
½ teaspoon salt
½ teaspoon baking soda

Procedure:

Cream the sugar and butter until smooth. Beat the eggs and mash the bananas. Combine the two. Sift the flour, salt, and soda. Blend wet and dry ingredients. Do not over mix. Pour the mixture into cupcake papers and bake in muffin pans 30 to 40 minutes at 325 degrees.

Grandma Cree’s No Bake Cookies

6 Sep

Grandma Cree’s No Bake Cookies

Ingredients:

2 c sugar
¼ c butter
3 tbs cocoa powder
½ cup milk
3 cups oats
½ c peanut butter
1 tsp vanilla

Procedure:

Cook sugar, butter, cocoa and milk together and boil 1 minute. Remove from heat and add oats, peanut butter and vanilla. Stir together and drop by spoon fulls on wax paper.

18 cookies

 

 

 

 

 

 

 

 

1 per serving

Calories 184.6
Total Fat 5.4 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 7.3 mg
Sodium 38.3 mg
Potassium 141.6 mg
Total Carbohydrate 40.7 g
Dietary Fiber 3.1 g
Sugars 22.6 g
Protein 2.9 g

Pumpkin Chocolate Chip Muffins

1 Sep

Pumpkin Chocolate Chip Muffins

Ingredients:

3 ½ cp flour
½ tsp salt
2 tsp baking soda
½ tsp ground cloves
1tsp all spice
2 cups brown sugar
1 cp vegetable oil
4 eggs
2/3 cup water
1 large 29 0z can pumpkin
2 cups chocolate chips

Procedure:

1. Preheat the oven to 350 degrees . Grease and flour muffin pan or use paper liners.
2. Mix it all together. fold in chocolate
3. Fill muffin cups 2/3 full with batter. Bake for 20 to 25 minutes.

Yeilds
36 muffins

 

 

Basic Yellow Cake

1 Sep

Basic Yellow Cake

Ingredients:

2 ½ Cups + 2 Tablespoons all purpose flour
1 ½ Cups sugar
3 teaspoons salt
1 ½ Cups milk
2/3 Cup shortening
2 teaspoons vanilla
2 egg yolks
3 whole eggs

Procedure:

Heat oven to 375 degrees. Generously grease and lightly flour sides and bottom of round cake pans.

In a large bowl, blend all ingredients except vanilla, egg yolks, and eggs, at low speed until moistened. Beat 2 minutes at medium speed. Add vanilla, egg yolks, and eggs, beat 2 more minutes at medium speed. Pour batter into prepared pan. Bake at 375 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pans. Cool completely.

Hollie’s Bunny Cakes

1 Sep

Hollie’s Bunny Cakes

Ingredients:

basic yellow cake recipe
bunny shaped muffin pan
butter cream frosting recipe
coconut flakes
string licorice
jelly beans
pastel skittles
sprinkles

Procedure:

Bake cakes. Frost cakes and gently pat coconut onto frosting bunnies to create “fur”. Use candies to decorate eyes, nose, mouth and whiskers. Very fun for kids to decorate!

The kids loved decorating these! And of course I had to decorate one myself! So fun!

Classic Cheesecake

31 Aug

Classic Cheesecake

Ingredients:

Crust:
8 graham crackers (4 ½ X 2 ½ inches each, about 1 cup crumbs)
¼ cup melted butter
1 tablespoon sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
½ cup sugar
¼ cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

1 can cherry pie filling

Procedure:

Directions:
1. Preheat oven to 350. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using rolling pin or large drinking glass. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to cool.

2. Meanwhile, place cream cheese in Bowl. Whisk using Stainless Steel Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.

3. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with your favorite topping. Mine is cherry pie filling.

Yield: 10-12 servings

Nutrients per serving: Calories 342, Total Fat 26 g

Pumpkin Pie

31 Aug

Pumpkin Pie

Ingredients:

* ¾ cup granulated sugar
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) 100% Pure Pumpkin
* 1 can (12 fl. oz.) Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Procedure:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

It cracked but it tasted so good!