Back ground

Monday, November 29, 2010

Pumpkin Custard Crumble

Tastes kind of like apple crisp, but with pumpkin. Pumpkin Crisp! Sooooo good!

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c. sugar, divided
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 box yellow cake mix
1/2 c. brown sugar
1 stick butter, melted

In a large bowl combine eggs, pumpkin, evaporated milk, 1 c. sugar and spices. Whisk together and pour into greased 9x13 pan. In separate bowl, combine cake mix, brown sugar and remaining 1/2 c. sugar. Add melted butter and mix together until mixture is crumbly. Sprinkle over pumpkin mixture. Bake at 350 for 45 minutes. Top should be brown and crisp. Serve with ice cream or whipped cream.

Tuesday, August 17, 2010

Magic Shell

Magic Shell Ice Cream Topping

1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil

Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour into a bottle. Store in the refrigerator (though in the summer it’s likely to stay liquidy unrefrigerated). To serve, heat the glass bottle (open cap) in the microwave for 30 seconds until liquid. Stir and continue heating at 30 second intervals if not liquid after the first 30 seconds. Pour over your favorite ice cream and in a few seconds you will see magic!

I assign SUSANNA LANDON to make this recipe and report back. I know you've got coconut oil laying around....

Sunday, August 15, 2010

Zucchini Bread

I just sent this recipe to our cousin Tiffany and I thought I'd post it here too, because this bread is so fantastic and easy and I LOVE IT.

Grease and flour two loaf pans.

Mix together:
3 eggs
1 C. oil
2 t. vanilla
2 very packed cups grated zucchini
2 C. sugar
1/4 C. orange juice or water

Mix in separate bowl:
3 C. flour (I usually do half and half or 2 whole wheat and 1 white)
1 t. soda
1/4 t. baking powder
1 t. salt
1 t. cinnamon
1 1/2 C. nuts (I usually use pecans)

Combine wet and dry mixtures. Pour into loaf pans and bake 50 min. at 350 degrees.

I assign MERILEE MEYER to make this recipe and report back. Your report is due in one week.

Monday, May 17, 2010

Chicken Pot Pie

2 cans cream of potato soup
1 or 2 cans Veg-All, drained
2 cups diced cooked chicken (2 breasts)
½ cup milk
½ tsp. Italian seasonings
black pepper to taste
2 ready made pie crusts, 9 inch (Pillsbury from fridge section)

combine first 6 ingredients
place one crust on bottom of pan
spoon in filling mix
cover with top crust, crimp edges to seal, slit top crust
bake at 375 degrees for 40 minutes, cool 10 minutes before serving

I got this recipe from a friend in my Bunko group; it's easy and soooo good!

Saturday, April 3, 2010

Creamy White Chip Orange Cookies

I have a nestle toll house recipe book, and I found this recipe. It was so delicious! Here are my tips. Use real butter, it makes them so good. Add the flour slowely so you do not add too much. I added  the juice of half an orange for a more intense flavor.

2 1/4 cups all purpose flour
3/4 teasp baking soda
1/2 teasp salt
1 cup butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 to 3 teasp grated orange peel
2 cups white chocolate chips
juice form 1/2 an orange (optional)

Beat butter, and sugars together. Add egg, orange peel , juice and mix. Slowely incorporate dry ingredients. Bake in a 375 degree oven for 10 -12 minutes or until tops are just slightly browned. Try and avoid over baking.

Thursday, April 1, 2010

Marshmallow Fondant

1 16 oz bag name brand marshmallows (Do not buy off-brand!!!!)
1 2lb bag of powdered sugar

Lightly spray a bowl big enough for the entire bag of marshmallows with cooking spray. Pour the marshmallows in and microwave for 30 seconds at a time stirring after each interval until marshmallows are completed melted when stirred. Do not overcook. While the marshmallow are cooking tear off 2 pieces of Saran Wrap about 24" long each. Lay them on each other forming a "t". Spray the middle of the top piece with cooking spray then set aside. After marshmallows are completely melted begin sifting your powdered sugar into the melted marshmallows. it will not use the entire bag, only about 3/4 of it. Generously coat your hands with shortening to help prevent the marshmallows from sticking and dig in :) Knead the mixture with your hands until the marshmallows and powdered sugar are well incorporated into a dough. You will know you have enough powdered sugar when the dough is not sticky anymore as you knead it. When your fondant "dough" is not sticky put it in the middle of the prepared saran wrap. Wrap the top layer around the fondant then turn and wrap the bottom layer. This should ensure a nice air tight sealing around your fondant. Let sit for several hours or overnight before using.

One tip I'd add is do not put all of the powdered sugar in at once. I did, and my fondant was a bit too dry. Just knead it and keep adding sugar until it's no longer sticky. Check out the purse cake I made with this recipe!

Wednesday, March 31, 2010

Buttercream Frosting

1 lb powdered sugar, sifted
1 cup crisco shortening (get crisco brand but not butter flavored, it will make it runny)
1 T meringue powder (in cake dec in crafts at Walmart or at Michaels or Joanns)
1/4 t salt
1/2 t butter extract
1 t clear vanilla extract
About 6 T water

Add all ingredients but only about half of the water into a mixing bowl and start mixing. Slowly add water to get the right consistency, you will have to adjust amount depending on humidity. If you have a kitchen aid mixer that is the best, turn it on and leave it once you've added the water. Sometimes I leave it for several minutes. It gets nice and fluffy from the meringue powder being reconstituted.

This recipe is from my friend Melissa, who sells her cakes and cupcakes with this amazing frosting. It's great as written, but it also has an optional secret ingredient that slightly changes the flavor, so if you are interested, give me a call and I'll tell you what it is.