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Archive for the ‘desserts’ Category

fried apples

Monday, October 24th, 2011

2 cups apple juice (or cider), plus
1/2 cup apple juice (or cider)
4 large golden delicious or granny smith apples, with (or without) peel, cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice (or cinnamon and allspice)
4 tablespoons sugar (or more to taste)

In a medium skillet, combine the 2 cups apple juice and sliced apples. Simmer gently until apples are fork tender but not mushy, turning apples frequently. Remove apples from juice using a slotted spoon and place in an oven safe dish. In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar. Blend a few seconds until smooth. Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth. Pour thickened mixture over apples and serve.

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miss kristine’s party

Thursday, September 9th, 2010

Miss Kristine is now Mrs. Kristine and married Mr. Lee. We went to their party on Saturday (or wedding) and it could not have been more lovely. The bride was gorgeous, the weather could not have been more perfect, the food was delicious (the ice cream bar was my favorite) and the music was a hit. Especially with the girls…we couldn’t drag them off the dance floor. Here’s just a peek of the dancing queens.

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gingered pumpkin crumble

Saturday, April 10th, 2010

Prep Time: 20 minutes (Ready in 1 hour and 40 minutes)

For the filling:
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs

For the topping:
2 tablespoons chopped crystallized ginger
1 (1 pound, 2.25 ounce) pkg. butter recipe yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted

Garnish with Whipped Cream or topping

Heat oven to 350 F. Spray 13×9 inch pan with nonstick cooking spray. In a large bowl combine all filling ingredients; beat until smooth. Pour into sprayed pan.

In medium bowl, combine all topping ingredients; mix well. Sprinkle evenly over filling.

Bake at 350o F for 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
To serve, cut into squares and top with whipped cream or topping.
Store in refrigerator.

Recipe courtesy of Phyllis. She says: I have never made this with the ginger. (To expensive of a spice for just this recipe.) I have also made it without the nuts. It tasted good either way and got rave reviews!!

Found in Casseroles from Pillsbury Oct. 1998

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cottage pudding cake

Monday, May 12th, 2008

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
1 egg

Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

Serve with fresh fruit and ice cream or whipped cream.

Recipe courtesy of Matt’s mom, Margie.

Cunningham, Marion. “Cottage Pudding Cake.” Recipe. The Fannie Farmer Cookbook. New York: Alfred A. Knoph, Inc., 1990. 584-585.

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grape salad

Wednesday, September 5th, 2007

4 pounds seedless grapes
1-8 ounce package cream cheese, softened
1-8 ounce container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Wash and dry grapes. If you like, you can cut them in half lengthwise. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Recipe courtesy of Bonita Williams.

Notes: Everybody loves this recipe. Matt says, “I think the best ratio of grapes to walnuts is that you get about 1 walnut per three grapes in a bite.” Since I use pecans, not walnuts, maybe he would like me to change. Also, it might make a difference if I use chopped nuts instead of whole nuts.

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gorp

Saturday, August 25th, 2007

1 cup raisins
1 cup peanuts

Store in airtight container or bag.

GORP is an acronym for good old raisins and peanuts. The original recipe calls for equal parts raisins and peanuts. Of course, you can add just about anything you like such as Cheerios (or your favorite dry cereal) M&M’s (or chocolate chips, peanut butter chips, butterscotch chips), sunflower seeds, granola, dried fruits, dried coconut, pretzels, other nuts…whatever you have in your pantry.

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chocolate chip bar mix

Wednesday, August 15th, 2007

1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of all-purpose flour
1/4 cup of sugar
1/4 cup of brown sugar
1 cup of chocolate chips
1/2 cup of brown sugar
1/4 cup of sugar
1 c. all-purpose flour

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Chocolate Chip Bars
Makes 24 bars

1 jar chocolate chip bar mix
3/4 cup of butter or margarine, softened
2 eggs, slightly beaten
1/2 teaspoon of vanilla

Preheat the oven to 375° F. In a large bowl, cream the butter, eggs and vanilla. Add the Chocolate Chip Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2-inch squares.

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oatmeal raisin bar mix

Wednesday, August 15th, 2007

3/4 cup of brown sugar
1/2 cup of sugar
3/4 cup of raisins
2 cups of old-fashioned oats
1 cup of all-purpose flour
3/4 teaspoon of ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon of salt

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Oatmeal Raisin Bars
Makes 24 bars

1 jar Oatmeal Raisin Bar Mix
3/4 cup of butter or margarine, softened
1 egg, slightly beaten
1 teaspoon of vanilla

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add the Oatmeal Raisin Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 25 to 30 minutes. Cool in pan. Cut into 2-inch squares.

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oatmeal chocolate chip bar mix

Wednesday, August 15th, 2007

1 cup all-purpose flour
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1 1/4 cup of old-fashioned oats
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of chopped nuts
1/2 cup of chocolate chips

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Oatmeal Chocolate Chip Bars
Makes 24 bars

1 jar Oatmeal Chocolate Chip Bar Mix
3/4 cup of butter or margarine, softened
4 eggs, slightly beaten

Preheat the oven to 375° F. In a large bowl, cream the butter and eggs. Add the Oatmeal Chocolate Chip Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2-inch squares.

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chocolate chip cookies

Wednesday, August 15th, 2007

1 cup of sugar
1 cup of firmly packed brown sugar
1 cup of butter, softened
2 eggs
1 1/2 teaspoons of vanilla
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of all-purpose flour
12 ounces of semi-sweet chocolate chips

Place sugar, brown sugar, margarine, eggs and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to speed 4 and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chips, mixing about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375° F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Recipe courtesy of KitchenAid Stand Mixer Instruction and Recipe Book.

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Archive for the ‘desserts’ Category

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