1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 Cup powdered sugar (optional)
DIRECTIONS
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or use wax paper). Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. ** sometimes i go a little heavy on the spices: 2 t. cinnamon, 1 t. pumpkin pie spice & 1/2 t. nutmeg. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Tuesday, November 20, 2007
Thursday, July 5, 2007
Monkey Bread
Recipe By: Wendy Connors (from Stephanie Lee)
Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar
Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.
Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar
Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.
Grandma Lova Witt's Thanksgiving STUFFING
Recipe By: Lova Witt
Ingredients
1 lb Ground Sausage
2-3 loaves bread torn into pieces
6 to 7 Stalks Celery Chopped
Butter
3 Large Onions
Milk & Chicken Broth to moisten
Sage & Poultry Seasoning
3 Eggs
Salt & Pepper to taste
Directions
Cook Sausage with Celery and Onions until done. Melt Butter add Seasoning, boil chicken broth and add to butter and seasoning. Pour over Bread, toss with fork.
Ingredients
1 lb Ground Sausage
2-3 loaves bread torn into pieces
6 to 7 Stalks Celery Chopped
Butter
3 Large Onions
Milk & Chicken Broth to moisten
Sage & Poultry Seasoning
3 Eggs
Salt & Pepper to taste
Directions
Cook Sausage with Celery and Onions until done. Melt Butter add Seasoning, boil chicken broth and add to butter and seasoning. Pour over Bread, toss with fork.
Soft Gingerbread Cookies
Recipe By: Wendy Connors
Ingredients
3/4 Cup Molasses
1 tsp Baking Soda
1/3 Cup Brown sugar
1/2 Tsp Ground Allspice
1/3 Cup Water
1 tsp Ground Ginger
1/8 Cup Butter, Softened
1/2 tsp Ground Cloves
3 1/4 Cup Flour
1/2 tsp Ground Cinnamon
Directions
Mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon stir them into a wet mixture until all of the dry is absorbed. Cover
Dough and chill for at least 3 hours. Preheat oven to 350 degrees. On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheet and bake for 8-10 minutes.
Cool on wire rack. Frost if desired with frosting of choice.
Ingredients
3/4 Cup Molasses
1 tsp Baking Soda
1/3 Cup Brown sugar
1/2 Tsp Ground Allspice
1/3 Cup Water
1 tsp Ground Ginger
1/8 Cup Butter, Softened
1/2 tsp Ground Cloves
3 1/4 Cup Flour
1/2 tsp Ground Cinnamon
Directions
Mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon stir them into a wet mixture until all of the dry is absorbed. Cover
Dough and chill for at least 3 hours. Preheat oven to 350 degrees. On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheet and bake for 8-10 minutes.
Cool on wire rack. Frost if desired with frosting of choice.
Candied Chex Mix
Recipe By: Wendy Connors
Ingredients
1 Cup Butter
1 tsp Vanilla Extract
2/3-3/4 Cup Light Corn Syrup
1 Lg Box Rice Chex Mix
1 Cup Sugar
Other optional items to add:
M & M's (add once cooled)
Nuts, pretzels, popcorn, coconut, golden grahams
Directions
Melt butter in saucepan, add sugar and corn syrup and boil for 3 minutes. Remove from heat and add vanilla, pour over Chex cereal in large bowl cover completely. Let cool 5 -10 minutes, add lid to bowl
Turn over and let coat again for 5 minutes, turn bowl upright and remove lid to allow to finish cooling.
Ingredients
1 Cup Butter
1 tsp Vanilla Extract
2/3-3/4 Cup Light Corn Syrup
1 Lg Box Rice Chex Mix
1 Cup Sugar
Other optional items to add:
M & M's (add once cooled)
Nuts, pretzels, popcorn, coconut, golden grahams
Directions
Melt butter in saucepan, add sugar and corn syrup and boil for 3 minutes. Remove from heat and add vanilla, pour over Chex cereal in large bowl cover completely. Let cool 5 -10 minutes, add lid to bowl
Turn over and let coat again for 5 minutes, turn bowl upright and remove lid to allow to finish cooling.
Gingerbread Cupcakes with Cream cheese Frosting
Recipe By: Wendy Connors
Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg
Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract
Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.
Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.
Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg
Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract
Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.
Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.
Easy Pecan Logs
Recipe By: Wendy Connors
Ingredients
1/3 Cup Butter
1/2 tsp Salt
1/3 Cup light Corn Syrup
1 (16 oz) pkg Powdered Sugar
1 tsp Vanilla Extract
2 Cups Chopped Pecans
Directions
In large bowl, blend together butter, corn syrup, vanilla and salt.
Add Sugar and mix well, knead with hands and shape into rolls about 2 inches long and 1/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
Ingredients
1/3 Cup Butter
1/2 tsp Salt
1/3 Cup light Corn Syrup
1 (16 oz) pkg Powdered Sugar
1 tsp Vanilla Extract
2 Cups Chopped Pecans
Directions
In large bowl, blend together butter, corn syrup, vanilla and salt.
Add Sugar and mix well, knead with hands and shape into rolls about 2 inches long and 1/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
Easy Peanut Butter Fudge
Recipe By: Wendy Connors
Ingredients
1/2 Cup Butter
3/4 Cup Creamy peanut Butter
2 1/4 cup Brown sugar
1 tsp Vanilla extract
1/2 Cup Milk
3 1/2 Cups Powdered Sugar
Directions
Melt butter in a saucepan over medium heat. Stir in Brown Sugar and milk. Bring to boil and boil for 2 mintues, stirring frequently. Remove from heat, stir in peanut butter and vanilla. Pour over sugar in a
large bowl, beat until smooth; pour into an 8x8 dish, chill until firm an cut into squares.
Ingredients
1/2 Cup Butter
3/4 Cup Creamy peanut Butter
2 1/4 cup Brown sugar
1 tsp Vanilla extract
1/2 Cup Milk
3 1/2 Cups Powdered Sugar
Directions
Melt butter in a saucepan over medium heat. Stir in Brown Sugar and milk. Bring to boil and boil for 2 mintues, stirring frequently. Remove from heat, stir in peanut butter and vanilla. Pour over sugar in a
large bowl, beat until smooth; pour into an 8x8 dish, chill until firm an cut into squares.
Grandma Lova Witt's Fudge
Recipe By: Lova Witt
Ingredients
3 Packages Choc. Chips
4 1/2 Cups White Sugar
1 Pint Marshmallow Cream
1 Can Evaporated Milk
1/2 Pound Butter
2 T Vanilla
2 Cups Walnuts Chopped
Directions
Place in bowl first 5 ingredients, set aside
Boil Sygar and Evaporated Milk briskley for 9 minutes, stirring add the set aside ingredients, place in butter pan and chill. Freeze to save for months.
*Add up to another pint of the marshmallow Creme for a fluffy lighter fudge
Ingredients
3 Packages Choc. Chips
4 1/2 Cups White Sugar
1 Pint Marshmallow Cream
1 Can Evaporated Milk
1/2 Pound Butter
2 T Vanilla
2 Cups Walnuts Chopped
Directions
Place in bowl first 5 ingredients, set aside
Boil Sygar and Evaporated Milk briskley for 9 minutes, stirring add the set aside ingredients, place in butter pan and chill. Freeze to save for months.
*Add up to another pint of the marshmallow Creme for a fluffy lighter fudge
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