1- 29 oz. can of pumpkin
2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans (12 oz. each) of evaporated milk
2- 9 inch pie crusts
Preheat oven to 450 degrees F. Mix all ingredients in order given. Pour into pie crusts. Bake at 450 degrees for 15 minutes; reduce temperature to 350 degrees F. and bake for 45 minutes, or until knife inserted in center comes out clean. You may need to cover crust with foil if it gets to brown while baking.
Nanna Bedwell's Sticky Buns
18 Rhodes yeast rolls, frozen
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
Apple Bundles
2 medium Granny Smith apples, peeled, cored, and sliced thin
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
Anne's Banana Bread
1 1/4 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
Furrs Millionaire Pie
2 cups sifted powdered sugar
1/2 cup butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2- 9 inch pie crusts, baked
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup pecan, chopped
Cream together 2 cups powdered sugar and butter until light and fluffy. Add eggs, salt and vanilla to the butter mixture, beat until well mixed. Divide in half and Spread mixture evenly into baked pie crusts. Chill for at least 1 hour. Whip heavy cream until stiff. Blend in 1/2 cup powdered sugar. Fold in pineapple and pecans. Divide mixture in half and spread on top of the chilled butter mixture. Chill pies for another hour.
This pie is called "millionaire pie" because it is so rich! Thanks to my Sister J'net for this wonderful recipe. We used to get this pie for dessert when we would go to Furrs Cafeteria with our Grandparents for Sunday lunch after church.
1/2 cup butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2- 9 inch pie crusts, baked
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup pecan, chopped
Cream together 2 cups powdered sugar and butter until light and fluffy. Add eggs, salt and vanilla to the butter mixture, beat until well mixed. Divide in half and Spread mixture evenly into baked pie crusts. Chill for at least 1 hour. Whip heavy cream until stiff. Blend in 1/2 cup powdered sugar. Fold in pineapple and pecans. Divide mixture in half and spread on top of the chilled butter mixture. Chill pies for another hour.
This pie is called "millionaire pie" because it is so rich! Thanks to my Sister J'net for this wonderful recipe. We used to get this pie for dessert when we would go to Furrs Cafeteria with our Grandparents for Sunday lunch after church.
Cranberry-Apple Crisp
My dear friend Leslie Herman made this at the very first Pampered Chef show I hosted in the fall of 1998. I have made it at least twice a year since...and boy has my collection of cookware grown since then! This takes me back to Iowa!
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Chocolate Fondue
1 package semi-sweet chocolate morsels (I use Gheradelli)
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
Raspberry Marzipan Bars
These are a Christmas must have at my house...Caitlin would kill me if she came home and I did not have a batch of these waiting for her!
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
Roasted Chicken, Onion, & Rosemary Pizza
1 pouch Pizza dough mix or hot roll mix
2 cups cooked chicken, coarsely chopped (I use store bought rotisserie chicken for this)
1 medium red onion, sliced thin
1/4 cup fresh parsley, snipped
2 Tablespoons Olive oil
2 garlic cloves, pressed or minced
1 teaspoon dried Rosemary or 1 Tablespoon fresh Rosemary (I prefer fresh)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 package (2 cups) shredded mozzarella cheese, divided
Preheat oven to 425 degrees F. Prepare pizza crust or dough according to package direction and roll onto a greased medium stone or pizza pan. Combine all ingredients except 1 cup of cheese. Toss to blend well. Spread chicken mixture to within 1/2 inch of edge of crust. Sprinkle with remaining cheese. Bake 18-25 minutes or until golden brown. Let stand for 10 minutes before cutting.
Hop Skip and Go Naked Punch
Six 12-oz. cans of beer
1 pint of Canadian whiskey
One 12-oz. can of frozen lemonade concentrate
2 liters of lemon-lime soda
Preparation:
In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda). Stir and serve over ice.
* I made this once for a 4th of July B-B-Que, is was gone pretty quick so I am guessing everyone liked it...no one went naked but one of the neighbors was doing cartwheels in the front yard ;)!
1 pint of Canadian whiskey
One 12-oz. can of frozen lemonade concentrate
2 liters of lemon-lime soda
Preparation:
In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda). Stir and serve over ice.
* I made this once for a 4th of July B-B-Que, is was gone pretty quick so I am guessing everyone liked it...no one went naked but one of the neighbors was doing cartwheels in the front yard ;)!
Baked Cauliflower with Sliced Garlic, Lemon and Olive Oil
4 tablespoons olive oil
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
Baby Glazed Carrots
1 (1-pound) bag baby carrots
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
Sweet Potato-Bacon Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
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