Oven Pancake

I finally got to meet my Aunt's high school friends I've heard many stories about!  What a great and fun group of ladies!  I made them breakfast Sunday morning so they could visit more.  With all the breakfast casseroles out there what to fix?  It had been a weekend revolved around food, so I wanted something lite, tasty and quick!   I remembered the Oven/German Pancake my mom used to make.  So I searched and found this from Betty Crocker.  Of course all who know me, know I don't make a recipe without adding or substituting something.  I added vanilla and cinnamon to this, served it with strawberries and raspberries, maple syrup and powdered sugar.  2 pie plates, 5 ladies and 1 slice left - I'd say it was a hit!  I bet this would make a great dessert also!

2 TBS butter
2 eggs
1/2 c all purpose flour
1/2 c milk
1/4 tsp salt
1/2 tsp vanilla (my addition)
1/4 tsp cinnamon (my additon)
2 c assorted fresh berries
Powdered sugar, if desired
Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.  In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.  Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Mini Baby Lemon Bundts

Photo from Flavors by FourMini Lemon Bundt Cakes

1 c I Can't Believe it's Not Butter - Softened

1 c Buttermilk

3 c flour

2 Lemons

4 Eggs - room temp

2 c Sugar

1 tsp Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

Pam Cooking Spray

1/4 c Powdered Sugar

William-Sonoma or Homemade Lemon Curd (Optionoal)

Raspberries (Optional)

Start by preheating the oven to 350. Spray your mini bundt or regular sized bundt pan with Pam and set aside. Combine your flour, salt, baking powder and baking soda in a large bowl. In the bowl of your stand mixer, cream your butter and sugar on medium for 2-3 minutes until fluffy. Then add one egg at a time mixing in between additions.  Add the dry ingredients in three different segments, alternating with the buttermilk until everything is completely combined. Then zest in one of the lemons, be careful zesting for some reason always makes me nervous. Remember to zest just until you get to the white part, don't zest the white it has a bitter taste. Juice that lemon and another one into a small bowl so you don't put in the pits, add 1/4 cup of that lemon juice into the bowl. Mix on medium for another minute or two until both the zest and the juice are mixed in.  Using an ice cream scooper, fill each individual bundt mold with batter. Give the pan a few shakes and taps so the batter falls deep into the whole and goes around the middle divider. Add more batter until they are filled just a little bit from the top. Bake for 20 minutes until they spongy and a light golden color, a toothpick should come out clean.   Let cool for about 5 minutes in the pan, then allow them to cool on a rack completely. Sprinkle with powdered sugar, fill with lemon curd and top with a raspberry if desired.

Ok, so time was running short so I cheated and used a lemon cake mix with 1/2 lemon juiced and the zest of the lemon.  I did get 24 mini bundts.  (adding a couple to the freezer to see how they freeze - will update later).

Flourless Chocolate Cake

4 oz fine-quality bittersweet chocolate (I used special dark chocolate bars chopped)

1 stick unsalted butter (I used salted)

¾ c sugar

3 lg eggs

½ c unsweetened cocoa powder

Butter an 8 inch round cake pan, line pan with wax paper and butter wax paper.  Melt chocolate and butter in a small metal bowl placed over a saucepan with boiling water. Turn burner down when water starts boiling, but keep at a simmer. Stir until you have a smooth mixture. Remove from heat and stir in sugar. When well combined, add in eggs. Stir until smooth, then add cocoa powder. Stir until just mixed.  Pour into pan and bake at 375 for 25 minutes. Cool in pan on rack for 5 minutes, and then invert onto cake plate or serving platter.  

This was VERY good and easy!  Being who I am I had everything measured out before I started, that worked well. After you add the eggs (I beat slightly) it gets thick and then thicker when you add the cocoa powder.  Enjoy!

Mom's Southern Pecan Pie

This is the pecan pie I grew up eating.  Mine isn't ever as good as my mom's.  But it will have to do since mom passed away in October.  I alway throw about 1/2 - 3/4 of the pecans in the blender and pulse a couple of times.  People who usually don't like pecan pie don't believe it really is, as the nuts get chopped.

8 " Unbaked Pie Crust (I always use a deep dish)
1 c brown sugar, packed
1/2 c white sugar
1 TBS flour
2 eggs
2 TBS milk
2 tsp vanilla
½ c butter, melted
1 c pecans, broken
Directions:
Mix together dry ingredients. Beat in liquids. Fold in pecans, pour into crust. Bake at 375 for 40 - 50 minutes or until top cracks! Top MUST crack or filling will be too gooey.
To cheat: Mix in blender (in this order) eggs, milk, vanilla, butter, mixed dry ingredients.

Pumpkin Pie Cake

This is a re-post.  I have already made this 3 times and it isn't even Thanksgiving.


We first had this cake when we went to visit John’s family in Michigan. This is Aunt Jeannie’s recipe for a cake she made while we were there. My guys ask for it all year long – not just at the holidays. We’ll have a piece for Aunt Jeannie as she passed away in February.

1 spice cake mix
1 can pumpkin
½ c brown sugar
2 ½ tsp pumpkin pie spice
½ c water
3 eggs
Blend together and pour into greased and  floured 9 x 13 pan. Bake at 350 for 30 - 35 minutes or until done. Let cool a few minutes and sprinkle with powdered sugar. Can put Cool Whip on top, like pumpkin pie.

3 Ingredients Peanut Butter Cookies

1 cup peanut butter
1 cup white sugar
1 egg

Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.  These mix up fast.  I ususally get about 20 - 24.

The General's Carrot Cake

This came from a General’s wife we were in the Air Force with. This was the General’s favorite cake and she would make and  freeze and pull out when need (or wanted).

2 c flour
2 c sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 ½ c oil
2 c carrots, grated
4 eggs
20 oz can crushed pineapple

Mix dry ingredients, mix wet & add to dry. Pour into greased & floured 9 x 13 pan. Bake at 350 for 30 - 40 minutes or until toothpick comes out clean.

Frosting:
8 oz cream cheese, softened
½ - 1 sticks butter, softened
2 tsp vanilla
1 box powdered sugar
Beat until smooth & frost.

Thuss cake can be made when you have time & frozen. It can be doubled & bake in whatever size you want. Freeze unfrosted.

I've also post this at Ingredient Spotlight at Eat at Home

Mamaw 2’s Applesauce Raisin Cookies

My grandmother always brought me these when we would come home to visit. Sometimes I would even get a care package in the mail.

Sift & set aside,
4 ½ c Flour
½ tsp Salt
1 tsp Cinnamon
1 tsp Cloves

Mix until creamy,
1 ½ c Crisco
2 c Sugar
add 1 egg and beat until light and fluffy

Mix together and add to egg mixture
1 c Applesauce
1 tsp Baking Soda

Gradually add dry ingredients. Add 1 c chopped pecans, & 1 ½ c raisins. Mix well & drop by spoonfuls on lightly greased cookie sheet. Bake at 350 for 12 – 15 minutes.

This makes a lot of cookies. These will be a soft cookie.

I've also linked this to Ingredient Spotlight over at Eat at Home.

Cookie Gun Dough

With the holidays around the corner it will be time to make these.  This my favorite recipe.


1 c Crisco
1 c Sugar
1 Egg
2 c Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla
Cream sugar and Crisco. Add vanilla, eggs then dry ingredients. Put in gun & "shoot". Bake at 375 for 7- 9 minutes.

PS  Don't have a cookie gun - watch for them to be on sell half-price after Christmas.  I have been known to buy a couple to have for shower gifts.  What better way to start a new brides kitchen!

Cranberry Shortbreads

These have become my go to cookie.  They are a little time consuming as you have to roll them into balls.  But my plate always comes home empty!  To me that is the best compliment!

1 ¼ c soft butter
1 c powered sugar
2 ¼ c flour
1 - 6 oz pkg craisins, chopped**
Cream butter and sugar until light and fluffy. Mix in the flour a little at a time until combined. Stir in craisins. Roll dough into 1 inch balls; flatten with glass dipped in sugar. Bake at 325 for 12 - 14 minutes. **I always run my chopper over the craisins.

ok I  had a linky button for Eat at Home's Ingredient Spotlight - I'll fix it after work tonight sorry :(
Please go to Eat at Home and see other GREAT stufff at Tiffany's B
log

White Popcorn

When we were stationed in Japan, Michelle made this all the time. I finally got her to share before I left.

6 – 8 c plain pop corn
1 block white bark

Pop corn, (I use my air popper or the microwave). Melt the bark (in the microwave or in a double boiler). Put the popped corn in your largest bowl & pour the melted "chocolate" over the corn and STIR!!!!!! Stir until coated, pour out onto wax paper and let "dry" (about a ½ hour).

Terri's Pumpkin Bread

3 c Sugar
3 ½ c Flour
2 tsp Baking soda
½ tsp Salt
2 tsp Nutmeg
2 tsp Cinnamon
2 tsp Allspice
2 tsp Cloves
4 Eggs
1 can Pumpkin
1 c Oil
1 c Water
1 c Raisins (optional)

Mix all dry ingredients and liquids in separate bowls. Combine together until smooth. Grease and flour 3 loaf pans. Bake at 325 for 40 – 45minutes. Can be made into mini loaves, bake about 30 – 35 minutes.   This can be frozen, but it never lasts that long in our house!

Banana Bread

1 c sugar
½ c shortening (butter, margarine, crisco)(I used butter)
2 eggs
3 bananas, mashed
2 c flour
1 tsp. baking soda
½ tsp salt
nuts or chocolate chips, optional
Cream the sugar and shortening with a mixer. Add the eggs and bananas and mix well. Add the dry ingredients and mix until well blended. Pour into loaf pans that have been greased. Bake 50 - 60 minutes at 350 or until done. Take the loaves out of the pan while they still hot. Makes 2 loaves.

Thanks to Tiffany at eatathomecooks.com for another GREAT recipe!  I had hoped to freeze some for mornings when we are running late and want to still grab something for breakfast - but we ate both loaves within a couple of days!

This is linked to Eat at Home Quick Breads

Faux Fried Ice Cream Sundaes

1 qt vanilla ice cream
3 c crushed corn flakes/cinnamon toast crunch or golden grahams
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
chocolate sauce
Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed. Freeze ice cream again, until firm (about 3 hours). When ready to serve make cinnamon roll waffles. Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.
These were a hit at the farewell dinner for Michael & Abby.  Really though - lightly cook the cinnamon rolls, the first ones were hard to eat. 

Dreamsicle Pie

8 oz Cool-Whip
2 cartons (12oz total) Yoplait Orange Crème flavor yogurt
1 graham cracker Pie Crust,
Thaw the whipped topping. Fold the whipped topping into the Orange Crème yogurt. Pour the filling into the pie crust. Cover and freeze. To serve: Thaw pie on counter 5 minutes so it's easier to cut. Cut and serve frozen. Put any leftovers back in the freezer. Variations: Make this with any flavor yogurt. Key Lime, lemon, and mixed berry are the best. Use a reduced fat crust and Cool Whip Free and light yogurt only 2 Weight Watchers points per serving. Serves 8.  Not sure where this came from I've had it for years and usually make with strawberry yogurt instead of orange yogurt

Pumpkin Brownie Bites

One 18.25-oz. box Chocolate/Devils Food cake mix
15 - oz pure pumpkin

Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake at 400 in the oven until a knife inserted into the center comes out clean. MAKES 12 SERVINGS.  We usually make these as mini muffins.

Easy Chocolate Croissants

I had forgotten about these until we were talking "simple desserts" at work.  I came home and made a batch, the girls loved them.

8-count tube refrigerated crescent rolls

1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Heat oven to 375° F.  Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.  Can be dusted with powdered sugar ot frosted with powdered sugar frosting.

Sopapilla Cheesecake

        Crust:
2 cans of crescent sheets or rolls
        Filling:
3  8 oz pkgs cream cheese
1 c sugar
1 tsp vanilla
       Topping:
1/2 c sugar
1 TBS cinnamon
1 stick butter melted
In a 9 x 13 baking dish, roll out 1 can of rolls (make sure the cuts are pushed together). Then spread on the cream cheese mixture. After that, roll out 2nd can of rolls and pour on butter. Sprinkle the cinn/sugar mixture on top and bake at 350 for 35 minutes Serve hot, room temp., or cold.
 
This makes a great breakfast dish or a great dessert  This is my most requested dessert.

This is linked to Ear at Home Ingredient Spotlight.

Cheater's Chocolate Chip Cheesecake

16 oz cream cheese
½ c sugar
1 egg
2 rolls chocolate chip cookie dough

Put cream cheese, sugar and egg in a mixer bowl. Beat until combined. Spray 9x13 pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package, and slice the frozen dough in about 1/2” thick slices. Put the slices on the bottom of the 9x13 pan to cover it. Use the whole package on the bottom. Pour the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 for 45 minutes. Use the jiggle test to check if it’s done. Also watch the edges to make sure they don’t get too brown. Cool completely. Can be frozen.  (easy if cookie dough is not cold)
 
**Make two 8x8 pans instead of one 9x13. Use one cookie dough roll per pan… half for the bottom and half for the top. Divide the cream cheese mixture between the pans. Bake both at the same time, still for about 45 minutes each.

Pineapple Carrot Bread

2 c sugar
3 c flour
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp salt
3 eggs, beaten
1 c oil
1 c crushed pineapple, undrained
1 c grated carrot
2 tsp vanilla
1 c nuts

Stir together the dry ingredients in a mixer bowl. Add the others in the order listed, mixing between each. Pour into 2 loaf pans that have been greased and floured very well. Bake at 325 for 1 hour. Remove from the pans immediately.
 
Our notes: We made in mini loaf pans and got 8 mini loaves.  Perfect for breakfast!