Ingredients
Apple filling mixture:
6-7 tart apples
1 C. sugar
2 Tbs. flour
1 tsp. cinnamone
2 Tbs. butter
1 pre-made pie shell (in freezer section: or folded kind in the refrigerator section, but you need your own pie dish for this one)
Crumbly topping mixture
3/4 C. flour
3/4 C. packed brown sugar
2 Tbs. butter
Directions
Preheat oven to 400 degrees. Peel and core apples. Cut apples into small pieces. Put into large bowl and add sugar, flour, cinnamon. Taste apples to make sure they taste good. If they don't taste right at this point they won't taste right after they are cooked. add butter (cut into small pieces) and mix again. Spoon into pie-shell. (If you use the refrigerated pie-shell, unfold it into a pie dish and then add apple mixture, do not pre-cook pie shell). Make crumbly topping mixture into a smaller bowl: add flour and brown sugar and mix. cut butter into small pieces into bowl (should be pea size) and make sure it is evenly spread throughout the flour/brown sugar mix. Sprinkle crumbly topping mix over the top of apples in the pie dish cover with aluminum foil. Put into over for about 30 minutes. then take off aluminum foil and cook for another 15 minutes. It will be done when the juices are boiling out the top of the top of the pie. Put aluminum foil back on if it looks like the crust is getting to brown. If you make two pies at at the same time in the oven the cook times are a little longer. Cook for 45 minutes with covered aluminum foil and then another 15 minutes with foil.
Banana Cream Pie
Ingredients
Custard
1/2 C. sugar
1/4 C. cornstarch
1/8 Tsp. salt
1/4 C. cold milk
3 large egg yolk, beaten
2 C. scalded milk
2 Tbs. soft butter
1 Tsp. vanilla
2 ripe bananas
Directions
In a saucepan stir together sugar, cornstarch, salt and pressing out any lumps with the back of the spoon. Stir in cold milk and beaten egg yolks. When the mixture is smooth, stir in the scalded milk. Cook over medium heat, stirring constantly. As soon as the mixture begins to thicken, turn the heat to low and continue to cook until thick and bubbly. Cook for about1 minute longer after starts to bubble. If the mixture threatens to become lumpy, remove from heat and stir vigorously until smooth. When thick remove from heat and stir in the butter and vanilla. Let cool and stir occasionally to prevent film for forming on top.
Spoon about 1/3 C. of custard on bottom of cooled crust. Peel and slice the bananas into 1/4 inch slices over the filling. Refrigerate until firm, about 3 hours. Topped with sweetened whip cream (we love making homemade whip cream for this or at least stuff that has real whip cream in it).
Pie Crust
You can use the pie recipe on this website or have get a uncooked pie pastry for 9 inch pie. Roll out dough on a lightly floured surface. Put the pie dough into pie pan. Chill for about 10 minutes to relax the dough. Then use the fork to lightly prick the bottom of the crust. Take a sheet of aluminum foil or parchment paper and gently push it against the pie. Then fill with uncooked beans. (We reuse the same beans each time we make this). The weight of the beans helps the pie keep its shape. Preheat oven to 425 degrees. Bake the crust for 20 minutes. Then remove and take the beans out. The lower the oven to 350 degrees and put the crust back in for another 15 minutes or until the crust is golden brown. Completely cool before use.
Submitted by Erin Sims
Caramel
Ingredients
2 C. white sugar
1 C. corn syrup
1 C. butter
1 12 oz. can evaporated milk
1 tsp. vanilla
1 C. broken pecans/walmuts (opt.)
Directions
In 3 quart saucepan cook sugar, corn syrup and butter over med/high heat stirring constantly with wooden spoon until it boils. Add milk slowly so boiling doesn't stop. Cook and stir until desired consistency when tested in cold water (235 degrees or softball stage). Remove from heat and stir in vanilla and nuts. Pour into greased 9x13 pan. When cooled cut into small pieces for dipping or eating.
Submitted by April Maruri
Chocolate Cake (Erin's)
Ingredients
2 c. sugar
2 c. all-purpose flour
3/4 c. Hershey's Cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1. Heat oven to 350. Grease and flour baking pan.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pan.
3. Bake 30-35 min or until wooden pick inserted in center comes out clean. Cool 10 min.
Chocolate Frosting
1 stick (1/2 c.) butter or margarine
1/4 c. cocoa powder
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beat on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
Original recipe found on the back of Hershey Cocoa Powder.
Chocolate Chip Cookies-Corban
Ingredients
1 C. butter softened
1/2 C. granulated sugar
1 1/2 C. packed brown sugar
2 eggs
2 1/2 tsp. vanilla
3 C. all-purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 baking soda
1- 12 oz bag of chocolate chips
Directions
Preheat over to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf ball size dough portions 2 inches about on un-greased cookie sheet. Bake 8-10 minutes or just until edges are light brown.
Chocolate Chip Cookies--Erin
Ingredients
3/4 C. white sugar
3/4 C. brown sugar
1 C. butter soften
1 tsp. vanilla
2 eggs
1/2 tsp. baking soda
1/4 tsp. salt
3 C. flour
bag of chocolate chips
Directions
Preheat oven to 375 degrees. Cream together sugars, butter and vanilla. Then add eggs and mix. Mix in baking soda and salt. Add 1 cup of flour at a time. Then add chocolate chips. Roll batter into 1 inch balls. Bake for 8-10 minutes.
Side notes: If not in a high altitude area use 2 1/2 C. flour and 1/4 tsp. baking soda.
Eclair Pie
Ingredients
2-8 oz cool whip
1 big box vanilla pudding
1 small box vanilla pudding
Box of graham crackers (I prefer cinnamon)
1-2 jars of milk chocolate frosting (I use 1 1/2)
Directions
Make the pudding using the directions on the box. Mix the cool whip with the pudding. Layer the graham crackers and mixture above. Start and end with graham crackers. Melt frosting in microwave for 45 seconds. Stir and pour over the top. Refrigerate for 4 hours and enjoy!
Fudge Marshmallow
Ingredients
2 C. sugar
1 -12 oz. can evaporated milk
1 C. butter
24 oz. chocolate chips
16 oz. mini marshmallows
1 C. coarsely chopped pecans (opt.)
Directions
Combine sugar with evaporated milk over medium heat. Stir until it boils then continue to stir for another 6 minutes as it's boiling. Turn off heat and add butter and chocolate chips, stirring until melted. Then add half marshmallows and pecans and pour into 9x13 pan to cool.
Ingredients
1 C. butter softened
1/2 C. granulated sugar
1 1/2 C. packed brown sugar
2 eggs
2 1/2 tsp. vanilla
3 C. all-purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 baking soda
1- 12 oz bag of chocolate chips
Directions
Preheat over to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf ball size dough portions 2 inches about on un-greased cookie sheet. Bake 8-10 minutes or just until edges are light brown.
Chocolate Chip Cookies--Erin
Ingredients
3/4 C. white sugar
3/4 C. brown sugar
1 C. butter soften
1 tsp. vanilla
2 eggs
1/2 tsp. baking soda
1/4 tsp. salt
3 C. flour
bag of chocolate chips
Directions
Preheat oven to 375 degrees. Cream together sugars, butter and vanilla. Then add eggs and mix. Mix in baking soda and salt. Add 1 cup of flour at a time. Then add chocolate chips. Roll batter into 1 inch balls. Bake for 8-10 minutes.
Side notes: If not in a high altitude area use 2 1/2 C. flour and 1/4 tsp. baking soda.
Ingredients
2-8 oz cool whip
1 big box vanilla pudding
1 small box vanilla pudding
Box of graham crackers (I prefer cinnamon)
1-2 jars of milk chocolate frosting (I use 1 1/2)
Directions
Make the pudding using the directions on the box. Mix the cool whip with the pudding. Layer the graham crackers and mixture above. Start and end with graham crackers. Melt frosting in microwave for 45 seconds. Stir and pour over the top. Refrigerate for 4 hours and enjoy!
Fudge Marshmallow
Ingredients
2 C. sugar
1 -12 oz. can evaporated milk
1 C. butter
24 oz. chocolate chips
16 oz. mini marshmallows
1 C. coarsely chopped pecans (opt.)
Directions
Combine sugar with evaporated milk over medium heat. Stir until it boils then continue to stir for another 6 minutes as it's boiling. Turn off heat and add butter and chocolate chips, stirring until melted. Then add half marshmallows and pecans and pour into 9x13 pan to cool.
Kentucky Blue Cake (pound cake)
Cake
1 C. Butter, cubed at room temperature
2 C. granulated sugar
4 eggs
1 tbs. vanilla
3 C. flour
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 C. buttermilk
Butter Glaze
1/3 C. butter
3/4 C. granulated sugar
2 tbs. water
2 tsp. vanilla
Directions
- Preheat oven to 325 degrees
- Grease 10 inch Bundt pan with butter very liberally. Dust pan with flour and set aside.
- Place all the cake ingredients in the bowl of your stand miser fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes until the toothpick entered into the center comes out clean .
- When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the better is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the care onto a serving plate.
- Optional, make the cake a day in advance, it make be more moist and flavorful when it rests overnight.
Original recipe found here.
Submitted by Erin.
NY Cheesecake
Ingredients
Filling:
3-8 oz cream cheeses (room temperature)
5 eggs (room temperature)
1 1/2 C. sugar
24 oz. sour cream
1 1/2 tsp. vanilla
Crust:
2 C. graham crackers crumbs (10 full graham crackers)
3-4 Tbs.
Directions
Preheat oven to 375 degrees. Beat the cream cheese and eggs together until smooth. Gradually add in sugar. Fold in vanilla and sour cream. Then for the crust, melt the butter and mix with the graham cracker crumbs until slightly stick together. Put graham cracker mixture on the bottom of a 9" spring pan. Pour in cheesecake filling. Cook for 40 minutes. Then turn off oven and do not open the door for 1 hour. Lastly, refrigerate for at least 3-4 hours. Enjoy!
Oatmeal Butterscotch Cookies
Ingredients
1/2 C. butter plus 6 tbsp. softened
3/4 C. brown sugar
1/2 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour (Utah--3 C.)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (opt.)
1 C. oatmeal oats
1 C. butterscotch/milk chocolate chips
Directions
Preheat oven to 350 degrees. In a large bowl, beat butter and sugar on medium speed with mixer. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well and add oats, butterscotch/chocolate chips. Roll dough into balls and place on cookie sheet. Bake 8-12 minutes. cool 1 minute on cookie sheet and remove to wire rack. Makes about 4 dozen.
Oreo Mud Cake
Ingredients
1 pkg. oreos, crushed
1/2 C. melted butter
1 1/2 jars hershey's fudge
1/2 gallon vanilla ice cream
whip cream
Directions
Layer 1: Mix most of oreos with melted butter
2: spread over with 3/4 jar of fudge
3: ice cream slightly melted
4: spread over 3/4 jar of fudge
5: whip cream
6: Sprinkle remaining oreos on top
Then Freeze.
Panna Cotta
8 servings
Prep time:5-10 minutes
Cooling time: 2-4 hours
4 C. heavy cream (or half and half)
1/2 C. sugar
2 tsp. vanilla extract
2 packets of powdered gelatin (about 4 1/2 tsp.)
6 Tbsp cold water.
1. Heat the heavy cream and sugar in saucepan or microwave. Once sugar is dissolved, remove from heat and stir in the vanilla.
2. Lightly oil eight custard cups (I use wine glasses) with neutral tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for for 5-10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved
5. Divide the Panna Cotta mixture into prepared cups,t hen chill them until firm, which will take at least two hours.
6. I have a side dish of sweetened slice strawberries, to serve on top. I leave them in the wine glasses. If you decide not to, follow the remaining step.
7. Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plane and garnish as desire.
Original recipe is found here by David Lebovitz.
Peach Cobbler
Ingredients
2 quarts bottle/canned peaches slice/halved
cinnamon
1 C. sugar
3 C. flour
4 tsp. baking powder
1/4 C. butter
1 C. milk
3 tsp. vanilla
Directions
Pour peaches, including juice into a 9x13 baking dish and sprinkle generously with cinnamon. (If additional sweetening is desired, sprinkle a little sugar over peaches, which I always do). In a bowl, combine sugar, flour and baking powder. Cut in butter. Add milk and vanilla and mix well. Drop spoonfuls of dough on top of the peach mixture and sprinkle a little more cinnamon on top. Bake at 350 degrees for 40-45 minutes, until dough is done. Serve hot or cold, topped with milk or vanilla ice cream.
Peanut Butter Balls
Ingredients
1 18 oz jar of peanut butter
1/2 C. butter melted
1 lb powdered sugar
Directions
Mix peanut butter and butter together with a spoon, add powder sugar and knead with hands until smooth. Roll into small balls (about 3/4 inch) freeze or refrigerate till firm and dip in chocolate.
The dipping chocolate used is Wilson found at AC Moore all year and Walmart during the holidays.
Pear Crisp
Ingredients
Filling
4-5 large pears (Bosc work well)
2/3 C. sugar
1/4 tsp. salt
Topping
1 1/2 C. Flour
1/3 C. packed brown sugar
1/2 Tsp. cinnamon
1/2 C. pecans, finely chopped (opt.)
1/2 C. butter melted
Directions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with sugar and salt. Set aside. In separat bowl combine flour, sugar, brown sugar, cinnamon and pecans. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Pour pears into a baking dish and top with crumb topping. Bake at 350 degrees for 30 minutes. Place pan on top rack of oven for additional 10 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.
Original recipe is found on pioneer woman, click here.
Pie Crust
Ingredients
4 C. Flour
1 Tsp. baking powder
2 Tsp. salt
1 2/3 C. lard
1/2 C. water
1 egg, beaten
1 Tbs. distilled vinegar
Directions:
In a large bowl mix together flour, baking powder and salt. Cut in lard until mixture resembles course meal. In a small bowl mix together water, egg and vinegar. Pour into lard mixture and stir until dough thoroughly moistened and forms a ball. (I usually have to add a little more water. I just do a little at a time until it is moistened and sticks together). Divide into 4 portions and wrap tightly. Use dough within 3 days or freeze.
Popcorn Balls
Ingredients
5 quarts of popcorn (about 2 1/2 bags)
3/4 C. light corn syrup
1/4 C. butter
2 tsp. cold water
2 5/8 C. powder sugar
1 C. marshmallows
Directions
In sauce pan over medium heat, combine corn syrup, butter, cold water, sugar and marshmallows. Heat and stir until mixture comes to a boil. Carefully combine hot mixture to popcorn. Grease hands with vegetable oil, quickly shape coated popcorn into balls.
Pumpkin Bars
Ingredients
4 eggs
1 C. vegetable oil
1-16 oz can of pumpkin (about 2 C.)
1 2/3 C. sugar
2 C. flour
1 Tbs. cinnamon
1 tsp. salt
1 tsp. baking soda
Directions
Mix all ingredients together. Spray 10x15 inch cookie sheet with non-stick cooking spray. Spread batter in pan evenly. Bake at 350 degrees for 25 minutes. Cool and top with cream cheese frosting. Enjoy!
Cream cheese frosting:
2 C. powdered sugar
8 oz. cream cheese
1 tsp. vanilla
1/2 C. butter
Blend cream cheese, vanilla and butter together until cream. Then add powdered sugar.
Pumpkin Chocolate Chip Cookies
Ingredients
1/2 C. butter melted
1/4 C. brown sugar
1/2 C. granulated sugar
1 tsp. vanilla
6 tbs. pumpkin puree
1 1/2 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 C. chocolate chips
Directions
In a medium bowl whisk together melted butter, brown sugar, and granulated sugar. Whisk vanilla and pumpkin in until smooth. Set aside.
In a large bowl toss together flour, baking powder, baking soda, cinnamon, cloves, and ginger. Mix the wet and dry ingredients together. The dough will be very soft. Add chocolate chips as best you can. Cover the dough and chill for at least 30 minutes. Chilling is mandatory.
Preheat oven to 350F degrees and spray cookie sheet with cooking spray. Roll dough into balls and slightly flatten them. Bake cookies for 8-10 minutes. Let the cookies sit on the cookie sheet for at least 5 minutes before transferring to wire rack.
**submitted by Erin Sims. I changed this recipe from the original slightly, I doubled the recipe too. When I doubled it I only put 1/4 tsp of salt because I used salted butter. I also used milk chocolate chips because that is what I like.
Original recipe found here.
Pumpkin Pie Homemade
Ingredients
2 eggs, slightly beaten
2 C. pumpkin
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 C. evaporated milk or light cream
Directions
Preheat oven 425 degrees. Mix ingredients in order given. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted midway in pie filing comes out clean. Cool. Top with whipped cream.
**We used fresh pumpkin for this recipe. To do this, cut the pumpkin up and put it on a baking sheet. bake in the over for about an hour at 425 degrees. Until the pumpkin is soft. When pumpkin is cooled, peel off skin. then blend in a blender until pureed. I added a little bit of water at a time. My friend suggested if you add too much water you can squeeze some of it out. Enjoy!
Rice Krispies Ice Cream
Ingredients
4 C. Rice Krispies
1 C. Coconut
1 C. chopped walnuts (opt.)
1 C. brown sugar
1/2 C. butter
Half gallon vanilla ice cream (slightly softened)
Sweetened fresh or frozen strawberries
Directions
Melt butter and brown sugar, mix well then add coconut, walnuts and Rice Krispies. Mix together well, then take 1/2 and make bottom layer in a 9x13 pan. Cut the vanilla ice cream into 6 slices and make the middle layer. Put the rest of Rice Krispie mixture as the next layer and press lightly into ice cream. Cover and put into the freezer for a few hours. Cut into squares and serve with sweeten strawberries on top.
S'more Bars
Ingredients
1 C. brown sugar
1 C. butter
1 C. graham cracker crumbs (about 8 crackers)
2 C. flour
3/4 bag chocolate chips
bag mini marshmallows
Directions
Preheat over to 365 degrees. In a bowl cream together brown sugar and butter. Then add graham cracker and flour to make a wet crumbly mix. Put mixture on bottom of 9x13 pan. Then put on chocolate chips. Next add marshmallows. Cook for about 15-17 minutes, until lightly brown.
Strawberry Cheesecake
Ingredients
Graham cracker pie crust
1 C. powder sugar
8 oz cream cheese
1 tsp. vanilla
1/2 pint whipping/heavy cream
Pkg. fresh strawberries
Box junket strawberry
Directions
Beat cream cheese and powder sugar together until smooth. Next, beat vanilla and whipping cream until stiff, then add to the cream cheese mixture. Cook junket strawberry according to package. Wash and cut strawberries. Mix with junket strawberry glaze as it cools. Pour in cream cheese, cream mixture into pie shell.
Sugar Cookies
Ingredients
1 C. sugar
1 egg
1/2 C. sour cream
1/2 C. butter
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
3 3/4 C. flour
Directions
Mix all ingredients together in order. Roll dough so it is 1 inch think and cut up with cookie cutters. Bake at 350 degrees for 8-12 minutes.
Ingredients
Filling:
3-8 oz cream cheeses (room temperature)
5 eggs (room temperature)
1 1/2 C. sugar
24 oz. sour cream
1 1/2 tsp. vanilla
Crust:
2 C. graham crackers crumbs (10 full graham crackers)
3-4 Tbs.
Directions
Preheat oven to 375 degrees. Beat the cream cheese and eggs together until smooth. Gradually add in sugar. Fold in vanilla and sour cream. Then for the crust, melt the butter and mix with the graham cracker crumbs until slightly stick together. Put graham cracker mixture on the bottom of a 9" spring pan. Pour in cheesecake filling. Cook for 40 minutes. Then turn off oven and do not open the door for 1 hour. Lastly, refrigerate for at least 3-4 hours. Enjoy!
Oatmeal Butterscotch Cookies
Ingredients
1/2 C. butter plus 6 tbsp. softened
3/4 C. brown sugar
1/2 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour (Utah--3 C.)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (opt.)
1 C. oatmeal oats
1 C. butterscotch/milk chocolate chips
Directions
Preheat oven to 350 degrees. In a large bowl, beat butter and sugar on medium speed with mixer. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well and add oats, butterscotch/chocolate chips. Roll dough into balls and place on cookie sheet. Bake 8-12 minutes. cool 1 minute on cookie sheet and remove to wire rack. Makes about 4 dozen.
Oreo Mud Cake
Ingredients
1 pkg. oreos, crushed
1/2 C. melted butter
1 1/2 jars hershey's fudge
1/2 gallon vanilla ice cream
whip cream
Directions
Layer 1: Mix most of oreos with melted butter
2: spread over with 3/4 jar of fudge
3: ice cream slightly melted
4: spread over 3/4 jar of fudge
5: whip cream
6: Sprinkle remaining oreos on top
Then Freeze.
Panna Cotta
8 servings
Prep time:5-10 minutes
Cooling time: 2-4 hours
4 C. heavy cream (or half and half)
1/2 C. sugar
2 tsp. vanilla extract
2 packets of powdered gelatin (about 4 1/2 tsp.)
6 Tbsp cold water.
1. Heat the heavy cream and sugar in saucepan or microwave. Once sugar is dissolved, remove from heat and stir in the vanilla.
2. Lightly oil eight custard cups (I use wine glasses) with neutral tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for for 5-10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved
5. Divide the Panna Cotta mixture into prepared cups,t hen chill them until firm, which will take at least two hours.
6. I have a side dish of sweetened slice strawberries, to serve on top. I leave them in the wine glasses. If you decide not to, follow the remaining step.
7. Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plane and garnish as desire.
Original recipe is found here by David Lebovitz.
Peach Cobbler
Ingredients
2 quarts bottle/canned peaches slice/halved
cinnamon
1 C. sugar
3 C. flour
4 tsp. baking powder
1/4 C. butter
1 C. milk
3 tsp. vanilla
Directions
Pour peaches, including juice into a 9x13 baking dish and sprinkle generously with cinnamon. (If additional sweetening is desired, sprinkle a little sugar over peaches, which I always do). In a bowl, combine sugar, flour and baking powder. Cut in butter. Add milk and vanilla and mix well. Drop spoonfuls of dough on top of the peach mixture and sprinkle a little more cinnamon on top. Bake at 350 degrees for 40-45 minutes, until dough is done. Serve hot or cold, topped with milk or vanilla ice cream.
Peanut Butter Balls
Ingredients
1 18 oz jar of peanut butter
1/2 C. butter melted
1 lb powdered sugar
Directions
Mix peanut butter and butter together with a spoon, add powder sugar and knead with hands until smooth. Roll into small balls (about 3/4 inch) freeze or refrigerate till firm and dip in chocolate.
The dipping chocolate used is Wilson found at AC Moore all year and Walmart during the holidays.
Pear Crisp
Ingredients
Filling
4-5 large pears (Bosc work well)
2/3 C. sugar
1/4 tsp. salt
Topping
1 1/2 C. Flour
1/3 C. packed brown sugar
1/2 Tsp. cinnamon
1/2 C. pecans, finely chopped (opt.)
1/2 C. butter melted
Directions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with sugar and salt. Set aside. In separat bowl combine flour, sugar, brown sugar, cinnamon and pecans. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Pour pears into a baking dish and top with crumb topping. Bake at 350 degrees for 30 minutes. Place pan on top rack of oven for additional 10 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.
Original recipe is found on pioneer woman, click here.
Pie Crust
Ingredients
4 C. Flour
1 Tsp. baking powder
2 Tsp. salt
1 2/3 C. lard
1/2 C. water
1 egg, beaten
1 Tbs. distilled vinegar
Directions:
In a large bowl mix together flour, baking powder and salt. Cut in lard until mixture resembles course meal. In a small bowl mix together water, egg and vinegar. Pour into lard mixture and stir until dough thoroughly moistened and forms a ball. (I usually have to add a little more water. I just do a little at a time until it is moistened and sticks together). Divide into 4 portions and wrap tightly. Use dough within 3 days or freeze.
Popcorn Balls
Ingredients
5 quarts of popcorn (about 2 1/2 bags)
3/4 C. light corn syrup
1/4 C. butter
2 tsp. cold water
2 5/8 C. powder sugar
1 C. marshmallows
Directions
In sauce pan over medium heat, combine corn syrup, butter, cold water, sugar and marshmallows. Heat and stir until mixture comes to a boil. Carefully combine hot mixture to popcorn. Grease hands with vegetable oil, quickly shape coated popcorn into balls.
Pumpkin Bars
Ingredients
4 eggs
1 C. vegetable oil
1-16 oz can of pumpkin (about 2 C.)
1 2/3 C. sugar
2 C. flour
1 Tbs. cinnamon
1 tsp. salt
1 tsp. baking soda
Directions
Mix all ingredients together. Spray 10x15 inch cookie sheet with non-stick cooking spray. Spread batter in pan evenly. Bake at 350 degrees for 25 minutes. Cool and top with cream cheese frosting. Enjoy!
Cream cheese frosting:
2 C. powdered sugar
8 oz. cream cheese
1 tsp. vanilla
1/2 C. butter
Blend cream cheese, vanilla and butter together until cream. Then add powdered sugar.
Pumpkin Chocolate Chip Cookies
Ingredients
1/2 C. butter melted
1/4 C. brown sugar
1/2 C. granulated sugar
1 tsp. vanilla
6 tbs. pumpkin puree
1 1/2 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 C. chocolate chips
Directions
In a medium bowl whisk together melted butter, brown sugar, and granulated sugar. Whisk vanilla and pumpkin in until smooth. Set aside.
In a large bowl toss together flour, baking powder, baking soda, cinnamon, cloves, and ginger. Mix the wet and dry ingredients together. The dough will be very soft. Add chocolate chips as best you can. Cover the dough and chill for at least 30 minutes. Chilling is mandatory.
Preheat oven to 350F degrees and spray cookie sheet with cooking spray. Roll dough into balls and slightly flatten them. Bake cookies for 8-10 minutes. Let the cookies sit on the cookie sheet for at least 5 minutes before transferring to wire rack.
**submitted by Erin Sims. I changed this recipe from the original slightly, I doubled the recipe too. When I doubled it I only put 1/4 tsp of salt because I used salted butter. I also used milk chocolate chips because that is what I like.
Original recipe found here.
Pumpkin Pie Homemade
Ingredients
2 eggs, slightly beaten
2 C. pumpkin
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 C. evaporated milk or light cream
Directions
Preheat oven 425 degrees. Mix ingredients in order given. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted midway in pie filing comes out clean. Cool. Top with whipped cream.
**We used fresh pumpkin for this recipe. To do this, cut the pumpkin up and put it on a baking sheet. bake in the over for about an hour at 425 degrees. Until the pumpkin is soft. When pumpkin is cooled, peel off skin. then blend in a blender until pureed. I added a little bit of water at a time. My friend suggested if you add too much water you can squeeze some of it out. Enjoy!
Rice Krispies Ice Cream
Ingredients
4 C. Rice Krispies
1 C. Coconut
1 C. chopped walnuts (opt.)
1 C. brown sugar
1/2 C. butter
Half gallon vanilla ice cream (slightly softened)
Sweetened fresh or frozen strawberries
Directions
Melt butter and brown sugar, mix well then add coconut, walnuts and Rice Krispies. Mix together well, then take 1/2 and make bottom layer in a 9x13 pan. Cut the vanilla ice cream into 6 slices and make the middle layer. Put the rest of Rice Krispie mixture as the next layer and press lightly into ice cream. Cover and put into the freezer for a few hours. Cut into squares and serve with sweeten strawberries on top.
S'more Bars
Ingredients
1 C. brown sugar
1 C. butter
1 C. graham cracker crumbs (about 8 crackers)
2 C. flour
3/4 bag chocolate chips
bag mini marshmallows
Directions
Preheat over to 365 degrees. In a bowl cream together brown sugar and butter. Then add graham cracker and flour to make a wet crumbly mix. Put mixture on bottom of 9x13 pan. Then put on chocolate chips. Next add marshmallows. Cook for about 15-17 minutes, until lightly brown.
Strawberry Cheesecake
Ingredients
Graham cracker pie crust
1 C. powder sugar
8 oz cream cheese
1 tsp. vanilla
1/2 pint whipping/heavy cream
Pkg. fresh strawberries
Box junket strawberry
Directions
Beat cream cheese and powder sugar together until smooth. Next, beat vanilla and whipping cream until stiff, then add to the cream cheese mixture. Cook junket strawberry according to package. Wash and cut strawberries. Mix with junket strawberry glaze as it cools. Pour in cream cheese, cream mixture into pie shell.
Sugar Cookies
Ingredients
1 C. sugar
1 egg
1/2 C. sour cream
1/2 C. butter
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
3 3/4 C. flour
Directions
Mix all ingredients together in order. Roll dough so it is 1 inch think and cut up with cookie cutters. Bake at 350 degrees for 8-12 minutes.