Is it almost Thanksgiving already?? I should know because my kids are all ready for it. Planning the food and what kind of new dishes they want to try. I can't figure out why anything new should be done. I love the traditional and lots of it.
Right now Kellie is bothering me for my Pumpkin Cheesecake recipe. I gave her some websites to look at the noooo, "I want your recipe!!" Had to look a bit for it. Haven't made it in awhile, and since she wants to do the honors, I say go for it!!
Erin wants to try sweet potatoes this year. We're not a bunch that has them so better late than never I say. As long as the turkey is big enough and plenty of leftovers I'm good.
I promise to be here again soon. Have to check out my recipes and trying to get some pics on this site so it's not all in your mind. ;0)
Happy Eating....
Pumpkin Cheesecake
Crust:
1 and 1/2 cups graham cracker crumbs
1/3 cup melted butter/marg
1/4 cup sugar
Filling:
3 (8-ounce) pkg of cream cheese, softened
1 cup granulated sugar
1/4 cu[ packed brown sugar
2 large eggs
1 (15-ounce) can Pumpkin puree
2/3 cup evaporated milk
2 Tbsp cornstarch
1 and 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
2 cups sour cream, at room temp
1/3 cup gran sugar
1 tsp vanilla
Preheat over to 350 degrees
For Crust...combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up sides of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown) Cool on wire rack.
For Filling...beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evap millk. Add cornstarch, cinnamon and nutmeg; beat well. Poor into crust.
Bake for 55 to 60 minutes or until edge is set but center moves slightly.
For Topping...combine sour cream sugar and vanilla in small bowl, mix well. spread over surgace of warm cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight.
For removal of cake....place sharp knife under hot water and slide around pan. Release spring and lift side of pan away. I use a large spatula (make sure to slide it under the entire cake before lifting off) for removing the cake from the bottom.
Happy Eating!!!
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Sunday, November 13, 2011
Tuesday, October 12, 2010
Kellie made me do this....
Well it's the truth...she's been nagging me to put the Pumpkin Roll recipe on the blog and of course most of you have it already I'm sure but hey, it's nice to ready it somewhere else I guess.
When I make these I make about 4 since they take so little time to bake and put together. They freeze like a dream and even partially frozen they are to die for. Mildred Bernards makes a ton of them for the Bazaar every year. Just keeps puttering and putting them in the freezer through out the weeks ahead and them brings them down to the school the morning of. They don't last long. One year I bought one and ate almost the whole thing all by myself. I was sooo sick ;0(. Buy what a way to die...
I haven't stocked up on the ingredients yet so guess that's coming in the next shopping trip. My mother in law used to bake all her pumpkins down and freeze the filling for future use. One year I thought....hell yeah, I can do that. After burning out one blender, taking the tips of all my fingers and knuckles off due to using the grater on the damned stuff I called Kelleen and she said she never did that and wasn't going to either...well, if Kelleen wasn't going to do it then I'm not either. Needless to say all future pumpkin harvests in the garden went to the kids friends and anyone else who wanted them. And after talking to Mom she told me that I had planted the "wrong" pumpkins for filling. ;0\. Now how was I to know there was more than one kind??? Whatever...
One party we had up here my Auntie Marie raved about the pumpkin roll that Kelleen brought. The woman was my second mother and I miss her so much but she sure could sure make you feel inadequate when the moment struck. She told me in not so many words.."it's really too bad you can't bake like this" Luckily the sweet dear was getting into her daughter's car at the moment so I didn't get to kick her swiftly down the driveway all the way home. This is the woman who always brought beautifully baked lemon meringue pies to our family potlucks and then took the last piece home at the end. My Mom would get so mad. Have to say later she raved about my cookies since she never like baking those. Somehow I passed her test over time.
Well I finally after many years of puttering and making messes got into it a couple of years ago and said I was going to do it dammit!! And I did. ;0)
Now there's no excuses and I have to make them every year about this time and the staff at the HS whine when I don't make them at least once for their dinner desserts. Actually I think it's Kellie that does the whining...she likes to get the first piece too I'm sure. For those of you who have never made these...keep at it. It's not really that hard. Just takes time and practice.
Millie Bernards uses a different filling....but it all comes out great.
Like I always say...Happy Eating!!
Pumpkin Roll
1/4 cup pwd sugar
3/4 cup AP flour
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pie filling
1 cup chopped nuts of any choice (optional)**
Filling
1 pkg (8 oz) cream cheese at room temp
1 cup pwd sugar - sifted
6 Tbsp butter or marg - softened
1 tsp vanilla
Preheat oven to 375
Spray or grease (and flour) 15 x 10 inch pan and line with wax paper
Spray paper and pan
Sprinkle a thin dishtowel with pwd sugar
Combine flour, baking pwd, baking soda, cinnamon, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. beat in pumpkin; stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if preferred.
Bake for 13 to 15 minutes or until top springs back when touched. If using a dark colored pan check sooner. immediately loosen and turn cake onto prepared towel (I put it on another sheet pan it's hot!!)
Carefully peel paper off, sprinkle with a bit more pwd sugar and roll into towel. Let set aside for a bit and prepare filling. Being a bit warm is okay since it'll make the filling easier to spread.
Unroll cake when filling is done and spread onto whole cake. Re-roll it and wrap in plastic wrap and store in fridge or freeze if you want to keep it. I double the wrap so it won't get dried out.
Slice into nice servings and eat like a queen...or king if you choose ;0).
** Note: As far as the nuts are concerned...a friend of mine uses filberts finely chopped and rolls the finished roll in them before chilling. You can do whatever you choose.
If it appears to need more pwd sugar that's fine. I sprinkle a bit on top after putting it on a serving plate...wait a minute...mine doesn't always get to the plate.
Enjoy...;0)
When I make these I make about 4 since they take so little time to bake and put together. They freeze like a dream and even partially frozen they are to die for. Mildred Bernards makes a ton of them for the Bazaar every year. Just keeps puttering and putting them in the freezer through out the weeks ahead and them brings them down to the school the morning of. They don't last long. One year I bought one and ate almost the whole thing all by myself. I was sooo sick ;0(. Buy what a way to die...
I haven't stocked up on the ingredients yet so guess that's coming in the next shopping trip. My mother in law used to bake all her pumpkins down and freeze the filling for future use. One year I thought....hell yeah, I can do that. After burning out one blender, taking the tips of all my fingers and knuckles off due to using the grater on the damned stuff I called Kelleen and she said she never did that and wasn't going to either...well, if Kelleen wasn't going to do it then I'm not either. Needless to say all future pumpkin harvests in the garden went to the kids friends and anyone else who wanted them. And after talking to Mom she told me that I had planted the "wrong" pumpkins for filling. ;0\. Now how was I to know there was more than one kind??? Whatever...
One party we had up here my Auntie Marie raved about the pumpkin roll that Kelleen brought. The woman was my second mother and I miss her so much but she sure could sure make you feel inadequate when the moment struck. She told me in not so many words.."it's really too bad you can't bake like this" Luckily the sweet dear was getting into her daughter's car at the moment so I didn't get to kick her swiftly down the driveway all the way home. This is the woman who always brought beautifully baked lemon meringue pies to our family potlucks and then took the last piece home at the end. My Mom would get so mad. Have to say later she raved about my cookies since she never like baking those. Somehow I passed her test over time.
Well I finally after many years of puttering and making messes got into it a couple of years ago and said I was going to do it dammit!! And I did. ;0)
Now there's no excuses and I have to make them every year about this time and the staff at the HS whine when I don't make them at least once for their dinner desserts. Actually I think it's Kellie that does the whining...she likes to get the first piece too I'm sure. For those of you who have never made these...keep at it. It's not really that hard. Just takes time and practice.
Millie Bernards uses a different filling....but it all comes out great.
Like I always say...Happy Eating!!
Pumpkin Roll
1/4 cup pwd sugar
3/4 cup AP flour
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pie filling
1 cup chopped nuts of any choice (optional)**
Filling
1 pkg (8 oz) cream cheese at room temp
1 cup pwd sugar - sifted
6 Tbsp butter or marg - softened
1 tsp vanilla
Preheat oven to 375
Spray or grease (and flour) 15 x 10 inch pan and line with wax paper
Spray paper and pan
Sprinkle a thin dishtowel with pwd sugar
Combine flour, baking pwd, baking soda, cinnamon, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. beat in pumpkin; stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if preferred.
Bake for 13 to 15 minutes or until top springs back when touched. If using a dark colored pan check sooner. immediately loosen and turn cake onto prepared towel (I put it on another sheet pan it's hot!!)
Carefully peel paper off, sprinkle with a bit more pwd sugar and roll into towel. Let set aside for a bit and prepare filling. Being a bit warm is okay since it'll make the filling easier to spread.
Unroll cake when filling is done and spread onto whole cake. Re-roll it and wrap in plastic wrap and store in fridge or freeze if you want to keep it. I double the wrap so it won't get dried out.
Slice into nice servings and eat like a queen...or king if you choose ;0).
** Note: As far as the nuts are concerned...a friend of mine uses filberts finely chopped and rolls the finished roll in them before chilling. You can do whatever you choose.
If it appears to need more pwd sugar that's fine. I sprinkle a bit on top after putting it on a serving plate...wait a minute...mine doesn't always get to the plate.
Enjoy...;0)
Wednesday, August 25, 2010
Oh what a night!!!
For those of you who attended our 3oth last weekend I thank you again for the great wishes and company. It was fun, although I'm not one to be "the center of attention" like that it was great to see all had a good time and got plenty to eat...I think.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Tuesday, August 10, 2010
The Great Zucchini Race....
My buddy Sharon from Bitchin Vittles got me thinking...I know that's really scary but hell, I never realize until I get my butt in trouble how loud I actually "think". You know in the tiny brain and out the big mouth is my motto...;0). Well anyay....she made the mistake of mentioning Chocolate Zucchini Cake, and that's all that mattered after that!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
Saturday, July 24, 2010
Cheesecake....Need I say more???
I have this passion for cheesecakes that rival almost anything else. I can't bake a pie to save my soul but I can make cheesecakes until they're coming out....well we won't go into details here ;0).
This is one of the favorites my family loves, and I do because it has 3 kinds of chocolate in it! Yum, yum, yum...I don't make it very often and the first time you make it, the timeline seems to take forever. Cooking directions are the key to success and it takes quite a while. So whoever makes this, don't call me whining about how you had to stay up all night because the cake needed to be baked...forever!!! It's worth every bite...
Happy Eating!!
Chocolate Zebra Cheesecake
Makes 20 servings
Crust:
1 & 1/2 cups chocolate wafer crumbs (about 30 cookies, and I use choc grahams also)
3 Tbsp butter, melted
1/2 cups semi-sweet chocolate chips
Filling:
4 - 8 oz packages of cream cheese, softened
1 & 1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
5 eggs
1 cup sour cream
1 cup whipping cream
2 tsp vanilla
8 ounces semi-sweet or bitter sweet (my choice) chocolate
8 ounces vanilla flavored or white chocolate
Glaze:
1/2 cup whipping cream
4 ounces chocolate...semi-sweet, bitter or milk...your choice ;0)
To make Crust:
This is one of the favorites my family loves, and I do because it has 3 kinds of chocolate in it! Yum, yum, yum...I don't make it very often and the first time you make it, the timeline seems to take forever. Cooking directions are the key to success and it takes quite a while. So whoever makes this, don't call me whining about how you had to stay up all night because the cake needed to be baked...forever!!! It's worth every bite...
Happy Eating!!
Chocolate Zebra Cheesecake
Makes 20 servings
Crust:
1 & 1/2 cups chocolate wafer crumbs (about 30 cookies, and I use choc grahams also)
3 Tbsp butter, melted
1/2 cups semi-sweet chocolate chips
Filling:
4 - 8 oz packages of cream cheese, softened
1 & 1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
5 eggs
1 cup sour cream
1 cup whipping cream
2 tsp vanilla
8 ounces semi-sweet or bitter sweet (my choice) chocolate
8 ounces vanilla flavored or white chocolate
Glaze:
1/2 cup whipping cream
4 ounces chocolate...semi-sweet, bitter or milk...your choice ;0)
To make Crust:
- Prepare crust early and pre-heat oven to 350. Grease or spray a 9 to 10 inch springform pan.
- In bowl, mix chocolate cookies and butter. (I use my food processor)
- Bake for 10 minutes. remove from oven
- sprinkle with chocolate chips and let stand until melted.
- spread chips over crust and let cool
- In large bowl...(KitchenAid Mixer babe!!) at medium speed, beat cream cheese until light and fluffy
- In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended
- With mixer at low speed, gradually beat in eggs, sour cream, whip cream, vanilla until well blended and smooth
- Divide batter evenly into two 4-8 cup bowls with pouring spouts (I usually leave half in the mixer bowl)
- In small saucepan over very low heat, melt 8 squares of chocolate
- in another pan, melt white chocolate. (this is the touchy one, you might use a glass bowl over the hot water and let it melt)
- Stir melted chocolate into one bowl and then stir white chocolate into the other. Mix each well.
- Pour half of dark batter into springform pan.
- Hold white batter about 2 feet above pan, pour about half on top of dark batter directly into center. (poring from this height will push the dark batter towards the edges thus creating the "zebra" effect.
- Then do the same with the dark batter again...decreasing amounts each time for a total of 3 times. (I do the best I can, but it never gets to 3 times) End with white batter on top.
- Bake Cheesecake for 30 minutes at 350 degrees. Turn down to 225 and bake for 1 hour and 45 minutes.
- When cake is done baking, turn off oven and leave inside for another hour.
( I told you it took a long time) - Remove cake from oven. run this-bladed knife or spatula around edge of cake to loosen from side of pan. Cook cake in pan on wire rack.
- Refridgerate cake for at least 6 hours, or until well chilled.
- About 1 hour before serving, in 1 quart saucepan over medium heat, warm whipping cream until small bubbles form around edges...do not boil!!
- Remove pan from burner and and chocolate and let set for a bit. Then stir with whip or spoon until smooth. Cool for about 10 minutes.
- Carefully remove cake from pan and place on plate. I then pour glaze in the center of cake and spread with spatula until it just flows over the sides.
- You can garnish with whip cream or I have used raspberry sauce and with it also. Yum.
Monday, July 19, 2010
And...some more cookies from the Roy Kitchen....
Double Chocolate Oatmeal Cookies
Bake at 350 for 10-12 minutes
1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 cups Quick oats
1 - 2 cups of choc chips
Peanut Butter Cookies
Bake at 350 for 10 - 12 minutes
3/4 cup butter or marg
1 & 1/2 cup brown sugar
1 & 1/2 cup white sugar
3 eggs
1 tsp vanilla
1 & 1/2 cup Peanut Butter
3 & 3/4 cup flour
3/4 tsp baking soda
1 & 3/4 tsp baking powder
1 & 3/4 tsp salt
Mix in order given and drop by scoop or spoonfuls. Flatten with fork dipped in sugar or flour. Carol Kent and I used this recipe for years until Peanut products were banned from the
school ;0(
Give the cookies a while to cool on the pan and then remove them to a rack or covered counter.
Happy Eating!!
Bake at 350 for 10-12 minutes
1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 cups Quick oats
1 - 2 cups of choc chips
- Preheat oven
- Mix sugar, butter egg, water and vanilla
- stir in remaining ingredients
- use cookie scoop or rounded teaspoonfuls (12 to a sheet)
- Bake until almost an indentation remains when touched
- immediately remove from cookie sheet onto rack
Peanut Butter Cookies
Bake at 350 for 10 - 12 minutes
3/4 cup butter or marg
1 & 1/2 cup brown sugar
1 & 1/2 cup white sugar
3 eggs
1 tsp vanilla
1 & 1/2 cup Peanut Butter
3 & 3/4 cup flour
3/4 tsp baking soda
1 & 3/4 tsp baking powder
1 & 3/4 tsp salt
Mix in order given and drop by scoop or spoonfuls. Flatten with fork dipped in sugar or flour. Carol Kent and I used this recipe for years until Peanut products were banned from the
school ;0(
Give the cookies a while to cool on the pan and then remove them to a rack or covered counter.
Happy Eating!!
Friday, July 16, 2010
Roy Cookie Recipes...yum
Been busy the past few days...when aren't I ever busy. Like the comment when someone asks you if you have a "real job" and you answer no...they then ask "what do you do with all your free time??" Hell, I don't know just eat, drink and bake! Acutally I've been known to do that.
I got all my recipes filed and even have the books (kind of) cleaned up. We're having a big 30th Anniversary bash next month and I've been weeding through all my recipes to find something spectacular to impress all the guests who are coming... I always keep going back to the original ones that everyone loves...Yep..and most of them are from the Roy file. So here's some goodies for all of you who ate at St Francis or your children came home from school and said Mrs Kent and Mrs Meeuwsen made the best cookies...actually they were left by the wonderful ladies who worked their butts off for the parish and most are gone now. I miss many of them and these recipes really bring back memories..Hope you enjoy them..this week is dedicated to all of them as I try and keep a daily blog for you...lets hope I can remember. Oh that's right, I'm old now too!!
Oh well, Happy Eating!!!!
Favorite Cookies
Bake at 350 for 10 to 12 minutes
1 cup brown sugar
1 cup white sugar
1 cup marg/butter
3 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 tsp cream of tarter (or baking pwd)
3 1/2 cups flour
1/2 cup nuts (optional)
1 12 oz bag chocolate chips (2 cups)
Mix ingredients in order given. (this is a perfect batch size for the KitchenAid mixer). Drop by spoon or scoop onto ungreased cookie sheets.
Let cool on rack and try to put into a container before they all disappear...or hide in freezer if you can.
I have used M&M's, raisins and almost anything you like. This recipe stands the test of time. We quadruple it when we made it for the school. When I do it for the Bazaar I double that batch. The country store gets a bit worried because they think we take away from their baked goods...Hey, everyone woman for herself I say!!!
I got all my recipes filed and even have the books (kind of) cleaned up. We're having a big 30th Anniversary bash next month and I've been weeding through all my recipes to find something spectacular to impress all the guests who are coming... I always keep going back to the original ones that everyone loves...Yep..and most of them are from the Roy file. So here's some goodies for all of you who ate at St Francis or your children came home from school and said Mrs Kent and Mrs Meeuwsen made the best cookies...actually they were left by the wonderful ladies who worked their butts off for the parish and most are gone now. I miss many of them and these recipes really bring back memories..Hope you enjoy them..this week is dedicated to all of them as I try and keep a daily blog for you...lets hope I can remember. Oh that's right, I'm old now too!!
Oh well, Happy Eating!!!!
Favorite Cookies
Bake at 350 for 10 to 12 minutes
1 cup brown sugar
1 cup white sugar
1 cup marg/butter
3 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 tsp cream of tarter (or baking pwd)
3 1/2 cups flour
1/2 cup nuts (optional)
1 12 oz bag chocolate chips (2 cups)
Mix ingredients in order given. (this is a perfect batch size for the KitchenAid mixer). Drop by spoon or scoop onto ungreased cookie sheets.
Let cool on rack and try to put into a container before they all disappear...or hide in freezer if you can.
I have used M&M's, raisins and almost anything you like. This recipe stands the test of time. We quadruple it when we made it for the school. When I do it for the Bazaar I double that batch. The country store gets a bit worried because they think we take away from their baked goods...Hey, everyone woman for herself I say!!!
Saturday, July 10, 2010
I'm Baaaccckkk!!!
Yeah, yeah, yeah...I've been absent the past few days haven't I? It's hot and when the hormones get cranky so do I. I wondered if any of you noticed that about "older more experienced women".
I spent the morning out until just 2:30 today running and shopping and buying all the food we think we need for our joint birthday BBQ tomorrow. My grand nephew Luke and I share the same day and it's kinda fun to have a cute little partner like that to celebrate with. But...the kid doesn't like anything except "white cake and white ice cream". Oh!! Don't forget the chips! I remember those days when Kellie would eat only Ham and cheese sandwiches. Half for breakfast and half for lunch. She did eat a bit more for dinner but not much. Now she's one of my best food testers!!
Some of you noticed that I put a photo of my Aunt Ruby's Strawberry Cake on FB. I can't figure out how to get it on my blog but I'm workin' on it. I made it for the 4th and it was so rich I totally forgot that you didn't need to "double" the frosting recipe. But hey, for some of us we like to have plenty of frosting to cover our bloopers. It's a heavy dense cake so instead of two 9 inch pans you could probably cook it in a 9x13 or....a bundt pan for something different. It's up to you. I'm printing this just as she wrote it...I have the original card and will put it in my archives of recipes I have collected from family. So don't worry, I'll have more later for you...
Happy Eating!!!
Aunt Ruby's Strawberry Cake
Bake at 350 until done (30 to 35 minutes)
Combine:
1 package (3 oz) strawberry gelatin with 1/2 cup hot water until dissolved..set aside
Combine and beat until well blended..
1 package white cake mix
3/4 cup oil
4 eggs, beaten
2 Tbsp regular flour
2 tsp Baking powder
Add dissolved gelatin
Also add 1/2 package of frozen strawberries, thawed.
(she used the box from freezer section in store, I used about 1 cup from my freezer mashing them a bit)
Mix well and spoon into two round pans. Bake and let cool or racks.
Frosting:
Mix other half of strawberries, 1/2 cup butter and 1 box pwd sugar.
Frost cake when cool and enjoy. You sure won't need any ice cream with this one but it's up to you. ;0)
I spent the morning out until just 2:30 today running and shopping and buying all the food we think we need for our joint birthday BBQ tomorrow. My grand nephew Luke and I share the same day and it's kinda fun to have a cute little partner like that to celebrate with. But...the kid doesn't like anything except "white cake and white ice cream". Oh!! Don't forget the chips! I remember those days when Kellie would eat only Ham and cheese sandwiches. Half for breakfast and half for lunch. She did eat a bit more for dinner but not much. Now she's one of my best food testers!!
Some of you noticed that I put a photo of my Aunt Ruby's Strawberry Cake on FB. I can't figure out how to get it on my blog but I'm workin' on it. I made it for the 4th and it was so rich I totally forgot that you didn't need to "double" the frosting recipe. But hey, for some of us we like to have plenty of frosting to cover our bloopers. It's a heavy dense cake so instead of two 9 inch pans you could probably cook it in a 9x13 or....a bundt pan for something different. It's up to you. I'm printing this just as she wrote it...I have the original card and will put it in my archives of recipes I have collected from family. So don't worry, I'll have more later for you...
Happy Eating!!!
Aunt Ruby's Strawberry Cake
Bake at 350 until done (30 to 35 minutes)
Combine:
1 package (3 oz) strawberry gelatin with 1/2 cup hot water until dissolved..set aside
Combine and beat until well blended..
1 package white cake mix
3/4 cup oil
4 eggs, beaten
2 Tbsp regular flour
2 tsp Baking powder
Add dissolved gelatin
Also add 1/2 package of frozen strawberries, thawed.
(she used the box from freezer section in store, I used about 1 cup from my freezer mashing them a bit)
Mix well and spoon into two round pans. Bake and let cool or racks.
Frosting:
Mix other half of strawberries, 1/2 cup butter and 1 box pwd sugar.
Frost cake when cool and enjoy. You sure won't need any ice cream with this one but it's up to you. ;0)
Thursday, June 24, 2010
A few veggies here and there...dessert style
I'm back...I had to come into the office and of course found the dessert pile I try and organize..I never really do. It just keeps getting bigger and bigger. One of these days... Am still waiting for Sue to send me a couple cake recipes and while I do that I'll just put this one down for all of you to enjoy...it's really a great recipe and makes a large cake. But then when do I ever do anything small??? Can't help it...it's in the genes people.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
It's a bright new morning....get the hell out of bed!!!!
While I'm wondering why this day is even here I have already cleaned up the kitchen..somewhat. Put in two loads of laundry and folded one. But the rest of the house looks normal. In other words, messy as hell and I don't really care. But after delicious bowl of cheerios I'm still hungry for something sweet. Guess I'll put the Cinnamon Roll recipe up for all of you to make and eat. I love this....it's kind of a tradition on Christmas eve day. When all is winding down and nothing else to do. I deliver to my family so they can wake up early on Christmas morning and have warm rolls (don't forget the butter) for breakfast. But....it also is my therapy when I'm having a really crappy day...that's the bad one because I "double the double" recipe and go crazy. But haven't heard too many complaints either. This is "almost" a Roy recipe. It's similar to Rita VDM's recipe she has in the file. I find life is good when you bake!!!
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Monday, June 21, 2010
Texas Sheet Cake
I know many of you must have made this at one time or the other and have different variations to use...this is one I use.
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Saturday, June 19, 2010
Chocolate Crunch Brownies (aka; Panda PoopP
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
- Cream butter and sugar...add eggs
- Stir in cocoa, flour, vanilla and salt
- spread into a greased 9x13 pan
- Bake at 350 for 25 minutes or until done
- Cool and then spread marshmallow creme over brownies
- In samll pan, melt peanut butter, choc chips over low heat...stirring constantly
- remove from heat and stir in cereal
- spread over marshmallow layer
- Chill until firm and store in fridge
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