I didn't have any orange zest, but it still had the orange flavor with the marmalade. I used tapioca flour to make it wheat free for my brother in law with allergies.
4 Tbs Butter
3/4 cups Cream
1/2 cup Sugar
Boil at medium heat. Stir once in a while until ring around the sides of pan (7 minutes). Stir constantly until there's a trail following the spoon. Remove from heat.
Then add
2 cups Almonds-grind to course sand texture
3 Tbs Flour
1/4 tsp Salt
Stir together then add
1/4 tsp Orange zest
1/4 cup Orange marmilade
Drop by teaspoon full, 3' apart on parchment paper(6 cookies per sheet). Pat flat with damp fingers.
Bake at 350 for 15-17 minutes, rotate pan half way through baking.
Remove parchment from pan and cool with cookies still on parchment paper.
While cooling, melt
1/2 cup Chocolate chips
Once cookies are cool, spread chocolate on the bottom of the cookies. Cool in fridge for 30 minutes before enjoying.
Saturday, February 6, 2016
Strawberry daiquiri pie
I had some leftover strawberry daiquiri mix, so I made it into a pie. It was great, it tasted like a strawberry milkshake as a pie!
1 graham cracker crust
1 1/2 cups strawberry daiquiri mix
14 oz can sweetened condensed milk
16 oz tub cool whip
Beat daiquiri mix and milk until combined. Fold in 3/4 container of cool whip. Pour int pie crust. Refrigerate for 2 hours or overnight. Top with remaining cool whip. Serve chilled.
1 graham cracker crust
1 1/2 cups strawberry daiquiri mix
14 oz can sweetened condensed milk
16 oz tub cool whip
Beat daiquiri mix and milk until combined. Fold in 3/4 container of cool whip. Pour int pie crust. Refrigerate for 2 hours or overnight. Top with remaining cool whip. Serve chilled.
Chicken pot not pie soup
I make this when I have potatoes I need to use. It's one of my favorite soups. I usually don't add chicken, you get enough flavor from the cream of chicken soup.
1 bag frozen peas and carrots
1 bag frozen corn
2 cups diced, peeled potatoes
1 stalk celery, optional
Bring all the vegetables to a boil, boil 8-10 minutes until begetables are tender. Drain then return to pot. Then add
1 can cream of chicken soup + 1 can of milk.
Bring to just barely boiling. Then allow to cool and serve.
1 bag frozen peas and carrots
1 bag frozen corn
2 cups diced, peeled potatoes
1 stalk celery, optional
Bring all the vegetables to a boil, boil 8-10 minutes until begetables are tender. Drain then return to pot. Then add
1 can cream of chicken soup + 1 can of milk.
Bring to just barely boiling. Then allow to cool and serve.
Egg Nog Bread
It's hard to part with egg nog around Christmas time, especially when it's Alta Dena. Mmmm. Anyway, this bread is amazing.
2 eggs, beaten
1 box vanilla instant pudding
1 1/2 cups egg nog
1 cup sugar
1 tsp vanilla
1/2 cups butter, softened
Blend together, then add
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
Stir until just moistened, pour into 9x5 loaf pan. Bake at 350 for 40-60 minute.
Cool 10 minutes in pan. Cool completely then wrap in foil or plastic wrap. Store in fridge.
2 eggs, beaten
1 box vanilla instant pudding
1 1/2 cups egg nog
1 cup sugar
1 tsp vanilla
1/2 cups butter, softened
Blend together, then add
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
Stir until just moistened, pour into 9x5 loaf pan. Bake at 350 for 40-60 minute.
Cool 10 minutes in pan. Cool completely then wrap in foil or plastic wrap. Store in fridge.
Tuesday, January 26, 2016
Cardamom Braid
Cardamom Braid Bread
Sean's Christmas favorite
1 package yeast
1/4 cup warm water (110-115*)
Let stand 5-10 minutes
Meanwhile, in large bowl
1/2 cup butter
1/3 cup sugar
1 tsp salt
1 cup milk, scalding (just starts to bubble around the edges)
Let stand until lukewarm
Blend in 1 cup sifted flour to wet ingredients and beat until smooth. Stir in yeast, mixing well.
Then add another 1 cup sifted flour and beat until very smooth. Add 1 egg, well beaten. Then add 1 to 1 1/2 cups more flour until dough is soft and no longer sticky.
Turn dough onto a lightly floured surface and allow to rest 5-10 minutes.
Knead dough by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it 1/4 turn. Repeat process rhythmically until the dough is smooth and elastic (about 5-8 minutes), using as little additional flour as possible.
Form dough into a large ball and place into a greased, deep bowl. Turn dough to bring greased surface to top. Cover with damp towel and let stand in warm place (about 80*) until dough has doubled.
Puch down with fist, pull edges of dough in center, and turn dough completely over in bowl. Cover and let rise again until doubled. Punch down adn turn dough out onto lightly floured surgace. Divide dough into 6 equal portions. Roll each portion into a strip about 1 inch thick. Place 3 strips on each greased baking sheet and braid, tucking open ends under. Place on two greased baking sheets. Brush with one slightly beaten egg white, then sprinkle 1/3 cup sugar crystals and 1/2 cup slivered almonds. Cover with damp towel and let rise about 45 minutes or until doubled.
Bake at 375* for about 25 minutes or until lightly browned.
Sean's Christmas favorite
1 package yeast
1/4 cup warm water (110-115*)
Let stand 5-10 minutes
Meanwhile, in large bowl
1/2 cup butter
1/3 cup sugar
1 tsp salt
1 cup milk, scalding (just starts to bubble around the edges)
Let stand until lukewarm
Blend in 1 cup sifted flour to wet ingredients and beat until smooth. Stir in yeast, mixing well.
Then add another 1 cup sifted flour and beat until very smooth. Add 1 egg, well beaten. Then add 1 to 1 1/2 cups more flour until dough is soft and no longer sticky.
Turn dough onto a lightly floured surface and allow to rest 5-10 minutes.
Knead dough by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it 1/4 turn. Repeat process rhythmically until the dough is smooth and elastic (about 5-8 minutes), using as little additional flour as possible.
Form dough into a large ball and place into a greased, deep bowl. Turn dough to bring greased surface to top. Cover with damp towel and let stand in warm place (about 80*) until dough has doubled.
Puch down with fist, pull edges of dough in center, and turn dough completely over in bowl. Cover and let rise again until doubled. Punch down adn turn dough out onto lightly floured surgace. Divide dough into 6 equal portions. Roll each portion into a strip about 1 inch thick. Place 3 strips on each greased baking sheet and braid, tucking open ends under. Place on two greased baking sheets. Brush with one slightly beaten egg white, then sprinkle 1/3 cup sugar crystals and 1/2 cup slivered almonds. Cover with damp towel and let rise about 45 minutes or until doubled.
Bake at 375* for about 25 minutes or until lightly browned.
Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies
I actually froze these individually then baked them later.
1 cup butter, softened
1/4 cup peanut butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
Cream butter and sugar. Add eggs and vanilla. Combine flour, cocoa, soda, and salt. Blend into creamed mixture. Drop by teaspoons
Bake at 350 for 8-9 minutes. Don't overbake, they will be soft and puffy while baking and flatten while cooling.
I actually froze these individually then baked them later.
1 cup butter, softened
1/4 cup peanut butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
Cream butter and sugar. Add eggs and vanilla. Combine flour, cocoa, soda, and salt. Blend into creamed mixture. Drop by teaspoons
Bake at 350 for 8-9 minutes. Don't overbake, they will be soft and puffy while baking and flatten while cooling.
Chocolate Zucchini Bread
Chocolate Zucchini Bread
I haven't made this one in a while, but I'm planning on planting zucchini in the garden this year so I can make this.
Bread:
2 cups flour
2 cup sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir together, then add
4 eggs
1 1/2 cups veg oil
Then fold in
3 cup zucchini
Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 sticks unsalted butter
1/2 tsp vanilla
(optional, a pinch of cinnamon)
Bake at 350* for 1 hour
I haven't made this one in a while, but I'm planning on planting zucchini in the garden this year so I can make this.
Bread:
2 cups flour
2 cup sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Stir together, then add
4 eggs
1 1/2 cups veg oil
Then fold in
3 cup zucchini
Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 sticks unsalted butter
1/2 tsp vanilla
(optional, a pinch of cinnamon)
Bake at 350* for 1 hour
Paula Deen's Sweet Potato Casserole
Paula Deen's Sweet Potato Casserole
I make this for Thanksgiving and it's amazing. I used canned sweet potatoes, which makes the casserole a little runny. Next time, I'm going to use fresh sweet potatoes and then boil them and mash them myself. Maybe the consistency will be a little better that way.
Sweet Potatoes
3 cups cooked and mashed sweet potatoes (or one can)
1 cup sugar
2 eggs
1/3 cup butter, melted
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup heavy cream
Topping
1 cup brown sugar
1/3 cup oatmeal
3 Tbs butter, melted
Mix potatoes, sugar, spices, butter, eggs, and vanilla. Beat until smooth. Add cream. Mix well. Pour into greased casserole dish. Add topping.
Topping: Mix butter, brown sugar, and oatmeal with a fork. Sprinkle over casserole.
Bake at 325* for 25-30 minutes.
I make this for Thanksgiving and it's amazing. I used canned sweet potatoes, which makes the casserole a little runny. Next time, I'm going to use fresh sweet potatoes and then boil them and mash them myself. Maybe the consistency will be a little better that way.
Sweet Potatoes
3 cups cooked and mashed sweet potatoes (or one can)
1 cup sugar
2 eggs
1/3 cup butter, melted
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup heavy cream
Topping
1 cup brown sugar
1/3 cup oatmeal
3 Tbs butter, melted
Mix potatoes, sugar, spices, butter, eggs, and vanilla. Beat until smooth. Add cream. Mix well. Pour into greased casserole dish. Add topping.
Topping: Mix butter, brown sugar, and oatmeal with a fork. Sprinkle over casserole.
Bake at 325* for 25-30 minutes.
Tomato Florentine & Tortellini Soup
Tomato Florentine & Tortellini Soup (with or without chicken)
I usually use leftover marinara sauce that I froze into ice cubes. Actually, I have everything frozen and in a Ziploc then just add water. 2 ice cubes= 1/4 cup.
1 cooked chicken breast, shredded (optional)
1 cup marinara sauce (or 8 cubes)
1/4 cup cream (or 2 cubes)
1 cup frozen spinach
2 cups frozen tortellini
1/2 c chicken broth (or 2 cubes)
1 cup water
Bring to a boil, boil 6-8 minutes.
I usually use leftover marinara sauce that I froze into ice cubes. Actually, I have everything frozen and in a Ziploc then just add water. 2 ice cubes= 1/4 cup.
1 cooked chicken breast, shredded (optional)
1 cup marinara sauce (or 8 cubes)
1/4 cup cream (or 2 cubes)
1 cup frozen spinach
2 cups frozen tortellini
1/2 c chicken broth (or 2 cubes)
1 cup water
Bring to a boil, boil 6-8 minutes.
Tuesday, June 30, 2015
Eton Mess
Eton Mess
(Benedict Cumberbatch's favorite dessert. It's a pain in the butt to make because it takes two days to do it, but it really is tasty!)
Preheat oven to 275*
Cookies:
3 large egg whites
1/4 tsp cream of tartar
3/4 c superfine sugar
1/2 tsp vanilla
Whipped cream:
1 c heavy whipping cream
1/2 tsp vanilla
1 Tbs sugar
Strawberries:
1 lb strawberries
2 Tbs sugar
Puree 1/3 strawberries, but the rest into bite size. Add strawberries to puree and sugar. Chill in fridge.
Cookies:
Beat egg whites until foamy, add cream of tartar, beat until they hold soft peaks. Beat in vanilla and sugar, at little at a time, until it holds very still peaks and sugar feels smooth between fingers.
Place 10 equal sized mounds onto parchment paper. Bake 1 1/2 to 1 3/4 hours, rotating half way through. Turn off oven and allow to cool in oven overnight.
Break cookies into bite size pieces. Layer in glass (whipped cream, cookies, strawberries), finishing with whipped cream.
(Benedict Cumberbatch's favorite dessert. It's a pain in the butt to make because it takes two days to do it, but it really is tasty!)
Preheat oven to 275*
Cookies:
3 large egg whites
1/4 tsp cream of tartar
3/4 c superfine sugar
1/2 tsp vanilla
Whipped cream:
1 c heavy whipping cream
1/2 tsp vanilla
1 Tbs sugar
Strawberries:
1 lb strawberries
2 Tbs sugar
Puree 1/3 strawberries, but the rest into bite size. Add strawberries to puree and sugar. Chill in fridge.
Cookies:
Beat egg whites until foamy, add cream of tartar, beat until they hold soft peaks. Beat in vanilla and sugar, at little at a time, until it holds very still peaks and sugar feels smooth between fingers.
Place 10 equal sized mounds onto parchment paper. Bake 1 1/2 to 1 3/4 hours, rotating half way through. Turn off oven and allow to cool in oven overnight.
Break cookies into bite size pieces. Layer in glass (whipped cream, cookies, strawberries), finishing with whipped cream.
Hashbrown casserole
Hashbrown Casserole
(Can add spicy sausage, but I can't eat pork products. So I do half batches, one with sausage and one without)
Preheat oven to 350*
2 lbs frozen hashbrowns
1/2 c butter (1 stick), melted
1 can cream of chicken soup (make it vegetarian if you want by using cream of mushroom soup)
1 pt sour cream
1/2 c onion, chopped (I saute the onions because they taste better than raw)
2 c cheese, grated (I use colby jack because it's the best cheese on everything)
1 tsp salt
1/4 tsp pepper
Mix together, bake for 45 minutes
(Can add spicy sausage, but I can't eat pork products. So I do half batches, one with sausage and one without)
Preheat oven to 350*
2 lbs frozen hashbrowns
1/2 c butter (1 stick), melted
1 can cream of chicken soup (make it vegetarian if you want by using cream of mushroom soup)
1 pt sour cream
1/2 c onion, chopped (I saute the onions because they taste better than raw)
2 c cheese, grated (I use colby jack because it's the best cheese on everything)
1 tsp salt
1/4 tsp pepper
Mix together, bake for 45 minutes
Monday, June 29, 2015
Bacon Pasta Salad
Bacon Pasta Salad
(I don't eat bacon but it got the husband stamp of approval)
12 oz uncooked rotini pasta (1 box, I used whole wheat)
10 slices of bacon
1 c mayo
6 Tbs (2 pkgs) dry ranch dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 c milk (more if needed)
1 tomato, chopped
1 can sliced black olives
1 cup shredded cheddar cheese (I use colby jack because it's my favorite)
Boil pasta, fry and chop bacon.
Mix mayo, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk. Add cooked pasta, fried bacon, olives, and cheese in bowl and toss to coat. Add more milk if it seems too dry. Chill at least 1 hour (tastes better the longer it sits)
(I don't eat bacon but it got the husband stamp of approval)
12 oz uncooked rotini pasta (1 box, I used whole wheat)
10 slices of bacon
1 c mayo
6 Tbs (2 pkgs) dry ranch dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 c milk (more if needed)
1 tomato, chopped
1 can sliced black olives
1 cup shredded cheddar cheese (I use colby jack because it's my favorite)
Boil pasta, fry and chop bacon.
Mix mayo, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk. Add cooked pasta, fried bacon, olives, and cheese in bowl and toss to coat. Add more milk if it seems too dry. Chill at least 1 hour (tastes better the longer it sits)
Boring, well known recipes that I don't always remember
These are things I like to make but I can't always remember how to make it without looking at a recipe. So here we are:
Cake Mix cookies
Preheat oven to 350*
1 box cake mix (Like Devil's Food)
1/2 c oil
2 eggs
2 c chocolate chips (or whatever flavor that works well with the cake mix you choose)
Bake 8-10 minutes
Rice Krispy Treats
3 Tbs butter
4 cups mini marshmallows or 40 large marshmallows
6 cups cereal
(sometimes I add a splash of vanilla in with the butter)
Steel cut oats in crock pot
Low setting for 6 hours
1 to 4 ratio (oats to water)
Dump Cake
Preheat oven to 350*
1 cake mix (white, yellow, etc)
1 stick butter
Fruit (apples, peaches, strawberries)
Bake 20 minutes
Cake Mix cookies
Preheat oven to 350*
1 box cake mix (Like Devil's Food)
1/2 c oil
2 eggs
2 c chocolate chips (or whatever flavor that works well with the cake mix you choose)
Bake 8-10 minutes
Rice Krispy Treats
3 Tbs butter
4 cups mini marshmallows or 40 large marshmallows
6 cups cereal
(sometimes I add a splash of vanilla in with the butter)
Steel cut oats in crock pot
Low setting for 6 hours
1 to 4 ratio (oats to water)
Dump Cake
Preheat oven to 350*
1 cake mix (white, yellow, etc)
1 stick butter
Fruit (apples, peaches, strawberries)
Bake 20 minutes
Oatmeal, Craisin, White Chocolate Chip, Grape Nut Cookies
Oatmeal, Craisin, White Chocolate Chip, Grape Nut Cookies
(When my littlest was anemic, I made her these because Grape Nuts are surprisingly high in iron. It worked and helped her stop being anemic. They are super crunchy!)
Preheat oven to 375*
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
3 sticks butter
2/3 c brown sugar
2/3 c sugar
1 egg
1 tsp vanilla
2 c Grape Nuts
2 c oatmeal
1 c dried cranberries
1 c white chocolate chips
Beat butter to soften, add sugars, beat in egg and vanilla. Add flour, baking soda, and salt. Stir in cereal, oats, cranberries, and chips.
Bake 8 minutes, cool 1 minute on sheet before transferring to cooling rack.
(When my littlest was anemic, I made her these because Grape Nuts are surprisingly high in iron. It worked and helped her stop being anemic. They are super crunchy!)
Preheat oven to 375*
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
3 sticks butter
2/3 c brown sugar
2/3 c sugar
1 egg
1 tsp vanilla
2 c Grape Nuts
2 c oatmeal
1 c dried cranberries
1 c white chocolate chips
Beat butter to soften, add sugars, beat in egg and vanilla. Add flour, baking soda, and salt. Stir in cereal, oats, cranberries, and chips.
Bake 8 minutes, cool 1 minute on sheet before transferring to cooling rack.
Mini Key Lime Pie
Quick Key Lime Pie
(I made them into mini pies because I like to taste more crust)
Preheat oven to 350*
15 mini graham cracker crusts
3 c sweetened condensed milk (a can has about 1 1/2 cups, so 2 cans)
1 c sour cream
1 c fresh squeezed key lime juice (I used bottled when I ran out of limes and it was fine)
3 Tbs key lime zest (about 12 limes worth, watch your fingers!)
2 fresh limes, thinly sliced
1 can whipped cream
Whisk milk, sour cream, juice, and zest together until smooth. Fill crusts. Bake 5-8 minutes. Chill 1 hour. Top with whip cream and key lime slice (you don't need it but it helps people know what kind of pie it is without having to ask)
(I made them into mini pies because I like to taste more crust)
Preheat oven to 350*
15 mini graham cracker crusts
3 c sweetened condensed milk (a can has about 1 1/2 cups, so 2 cans)
1 c sour cream
1 c fresh squeezed key lime juice (I used bottled when I ran out of limes and it was fine)
3 Tbs key lime zest (about 12 limes worth, watch your fingers!)
2 fresh limes, thinly sliced
1 can whipped cream
Whisk milk, sour cream, juice, and zest together until smooth. Fill crusts. Bake 5-8 minutes. Chill 1 hour. Top with whip cream and key lime slice (you don't need it but it helps people know what kind of pie it is without having to ask)
Paula Deen's Pumpkin Cheesecake Pie
Paula Deen's Pumpkin Pie
(Like a pumpkin cheesecake, best thing to make for Thanksgiving)
Preheat oven to 350*
1 (8 oz) cream cheese block, softened
2 c canned pumpkin (small can)
1 c sugar
1/4 tsp salt
1 egg + 2 egg yolks, slightly beaten
1 c half and half
1/4 c (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger (I don't add)
2 premade pie dough crusts (because I always find a way to mess that up somehow)
Warm pie crusts in oven according the instructions (sometimes I use the frozen ones so I don't have to worry about bringing home my pie pan)
Beat cream cheese with hand mixer. Add pumpking, then add sugar and salt. Add eggs mixed with yolk, half and half, and melted butter. Beat until combined, then add vanilla, cinnamon, and ginger.
Pour filling into warm pie crusts and bake for 50 minutes. Cool to room temperature before serving with whipped cream.
(Like a pumpkin cheesecake, best thing to make for Thanksgiving)
Preheat oven to 350*
1 (8 oz) cream cheese block, softened
2 c canned pumpkin (small can)
1 c sugar
1/4 tsp salt
1 egg + 2 egg yolks, slightly beaten
1 c half and half
1/4 c (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger (I don't add)
2 premade pie dough crusts (because I always find a way to mess that up somehow)
Warm pie crusts in oven according the instructions (sometimes I use the frozen ones so I don't have to worry about bringing home my pie pan)
Beat cream cheese with hand mixer. Add pumpking, then add sugar and salt. Add eggs mixed with yolk, half and half, and melted butter. Beat until combined, then add vanilla, cinnamon, and ginger.
Pour filling into warm pie crusts and bake for 50 minutes. Cool to room temperature before serving with whipped cream.
Chicken Salad in Croissant rolls
Chicken Salad in Croissant rolls
(Because not all salad should be made with lettuce)
2 1/2 c diced & chilled, cooked chicken
1 c chopped celery (2 stalks)
1 c sliced seedless grapes (I use purple to add color)
1/2 c sliced almonds (usually don't add)
1 c mayo
1/4 c heavy whipping cream
Whip cream until it forms soft peaks. Combine all other ingredients, chill until serving on croissant rolls from the grocery store bakery.
(Because not all salad should be made with lettuce)
2 1/2 c diced & chilled, cooked chicken
1 c chopped celery (2 stalks)
1 c sliced seedless grapes (I use purple to add color)
1/2 c sliced almonds (usually don't add)
1 c mayo
1/4 c heavy whipping cream
Whip cream until it forms soft peaks. Combine all other ingredients, chill until serving on croissant rolls from the grocery store bakery.
Bundt cakes: Too Much Chocolate or Too Much Vanilla
Too Much Chocolate Cake (Bundt)
(My favorite cake, can also be made into too much vanilla cake)
Preheat oven to 350*
1 box Devil's Food cake mix (or french vanilla)
1 (5.9 oz) box instant chocolate pudding mix (or vanilla)
1 c sour cream
3/4 c oil
4 eggs, beaten
1/2 c warm water
2 c mini chocolate chips (or vanilla chips)
Pour into well greased bundt pan
Bake 50-55 minutes
Cool in pan at least 1 1/2 hours before inverting pan
Once cool, add the glaze
Chocolate glaze:
3/4 c chocolate chips
3 Tbs butter
1 Tbs corn syrup
1/4 tsp vanilla
Microwave 45 seconds, stir, 45 seconds, stir.
Vanilla glaze:
1 1/2 c powdered sugar
2 1/2 tsp milk
1/8 tsp salt
1/4 tsp vanilla
1 tsp butter, melted
(My favorite cake, can also be made into too much vanilla cake)
Preheat oven to 350*
1 box Devil's Food cake mix (or french vanilla)
1 (5.9 oz) box instant chocolate pudding mix (or vanilla)
1 c sour cream
3/4 c oil
4 eggs, beaten
1/2 c warm water
2 c mini chocolate chips (or vanilla chips)
Pour into well greased bundt pan
Bake 50-55 minutes
Cool in pan at least 1 1/2 hours before inverting pan
Once cool, add the glaze
Chocolate glaze:
3/4 c chocolate chips
3 Tbs butter
1 Tbs corn syrup
1/4 tsp vanilla
Microwave 45 seconds, stir, 45 seconds, stir.
Vanilla glaze:
1 1/2 c powdered sugar
2 1/2 tsp milk
1/8 tsp salt
1/4 tsp vanilla
1 tsp butter, melted
Great Grandma's Buttermilk Pancakes
Great Grandma's buttermilk pancakes
(AKA the best pancakes in the whole world, my littlest eats them without syrup)
Preheat electric griddle to 350*
2 eggs
2 tsp sugar
Mix together, then add
4 cups buttermilk (1 quart) (add one cup at a time and mix well between cups)
2 cups flour (I add one at a time and mix them well between cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Mix together, then add
1/4 c oil
Pour on skillet (1/4 cup at a time)
Don't flip pancakes until the bubbles on top pop
(AKA the best pancakes in the whole world, my littlest eats them without syrup)
Preheat electric griddle to 350*
2 eggs
2 tsp sugar
Mix together, then add
4 cups buttermilk (1 quart) (add one cup at a time and mix well between cups)
2 cups flour (I add one at a time and mix them well between cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Mix together, then add
1/4 c oil
Pour on skillet (1/4 cup at a time)
Don't flip pancakes until the bubbles on top pop
Pumpkin Chocolate Chip Muffins with Cinnamon Streusel Topping
Pumpkin chocolate chip muffins with cinnamon streusel topping
(If you accidentally open a big can of pumpkin instead of the small can you needed to make the pumpkin cheese cake, this is a good thing to make with the rest of the can)
Preheat oven to 350*
2 c pumpkin (small can)
1 c oil
2/3 c water
4 eggs
3 1/3 c flour
3 c sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves (I don't always add)
1 c chocolate chips
Topping:
1/4 c brown sugar
1/4 c butter (1/2 sticks)
1/2 c flour
1/2 tsp cinnamon
Makes 2 loaves- bake 1 hr 10 minutes
or 48 muffins- bake 27 minutes
(Or, like I did, 1 loaf and 24 muffins)
(If you accidentally open a big can of pumpkin instead of the small can you needed to make the pumpkin cheese cake, this is a good thing to make with the rest of the can)
Preheat oven to 350*
2 c pumpkin (small can)
1 c oil
2/3 c water
4 eggs
3 1/3 c flour
3 c sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves (I don't always add)
1 c chocolate chips
Topping:
1/4 c brown sugar
1/4 c butter (1/2 sticks)
1/2 c flour
1/2 tsp cinnamon
Makes 2 loaves- bake 1 hr 10 minutes
or 48 muffins- bake 27 minutes
(Or, like I did, 1 loaf and 24 muffins)
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