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Tuesday, June 16, 2015

Three Dog Bakery Banana Honey Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • 2 cups water
  • 2 bananas
  • 1/8 teaspoon vanilla
  • 3 cups whole wheat flour
  • 1/2 tablespoon baking powder
  • 1 egg
  • 2 tablespoons honey
  • 12 ounces fat free cream cheese
  • 3 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon honey

Recipe

  • 1 preheat oven to 350°f in a bowl combine water, bananas, vanilla, egg and honey. then add whole wheat flour and baking powder. mix well.
  • 2 pour mixture into a 8-inch cake pan sprayed with a nonstick spray.
  • 3 bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out dry.
  • 4 cinnamon frosting: in a mixer, combine the following: 12 ounces non-fat cream cheese (room temperature) 3 teaspoons cinnamon 1.
  • 5 teaspoon vanilla 1 teaspoon honey.
  • 6 you can pipe different designs on top by using the carob frosting forcolor contrast. to make carob frosting, replace cinnamon with the same amount of carob powder.

Morning Buns(cook's Country)

Total Time: 5 hrs 10 mins Preparation Time: 4 hrs 30 mins Cook Time: 40 mins

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons fast rising yeast (1 envelope) or 2 1/4 teaspoons instant yeast (1 envelope)
  • 3/4 teaspoon salt
  • 24 tablespoons unsalted butter, cut into 1/4 inch thick slices and chilled (3 sticks, or 336g)
  • 1 cup sour cream, chilled
  • 1/4 cup orange juice, chilled
  • 3 tablespoons ice water
  • 1 large egg yolk
  • boiling water
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

Recipe

  • 1 1. combine flour, sugar, yeast and salt in a large zipper lock bag. add butter to bag, seal and shake to coat. press air out of the bag and reseal. roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. transfer the mixture to a large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.
  • 2 2. turn dough onto floured surface and knead briefly to form smooth, cohesive ball. roll dough into 20 by 12 inch rectangle. starting at short edge, roll dough into tight cylinder. pat cylinder flat to 12 by 4 inch rectangle and transfer to parchment lined rimmed baking sheet. cover with plastic wrap and freeze for 15 minutes.
  • 3 3. line 12 cup muffin tin with foil liners and grease liners with cooking spray. combine granulated sugar, brown sugar, orange zest, cinnamon and vanilla in a medium bowl.
  • 4 4. remove dough from freezer and place on lightly floured surface. roll dough into 20 by 12 inch rectangle and sprinkle evenly with filling, leaving 1/2 inch border around edges. staring at the long edge, roll dough into tight cylinder and pinch lightly to seal seams. trim 1/2 inch dough from each end and discard. cut cylinder into 12 pieces and transfer, cut side up to prepared muffin cups. cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.
  • 5 5. adjust oven rack to middle position and heat oven to 200 degrees. when oven reaches 200 degrees, turn it off. add 8x8 pan onto lower rack and fill with boiling water. remove buns from refrigerator and discard plastic. place buns in turned-off oven until puffed and doubled in size, about 20 to 30 minutes. remove buns & water pan from oven and heat oven to 425 degrees. bake until buns being to rise, about 5 minutes, then reduce oven temperature to 325 degrees. bake until deep golden brown, 40 to 50 minutes. cool buns in tins for 5 minutes, then transfer to wire rack and discard liners. serve warm.
  • 6 *to make ahead, cooks country says to transfer filled muffin tin to freezer until buns are firm, about 30 minutes. transfer buns with liners to zipper lock bag and freeze for up to 1 month. to finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. proceed with step 4.

Monday, June 15, 2015

Sweet And Crunchy Nuts ( Splenda)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 3/4 cup pecan halves
  • 3/4 cup walnut halves
  • 1/2 cup whole almond
  • 1 egg , lightly beaten
  • 1/3 cup splenda granular
  • 2 teaspoons ground cinnamon

Recipe

  • 1 preheat oven to 300 degrees; spray a 15x10x 1-inch pan with cooking spray or line pan with release foil.
  • 2 combine pecans, walnuts, and almonds in a mixing bowl; add beaten egg , toss to coat.
  • 3 combine splenda and cinnamon; sprinkle over nuts, toss to coat.
  • 4 spread mixture evenly into prepared pan.
  • 5 bake 30 minutes or until nuts are toasted, stirring every 10 minutes.
  • 6 cool on waxed paper; store in airtight container, enjoy.

Red Hot Applesauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 8 apples, granny smiths are good
  • 3/4 cup red cinnamon candies
  • 1/2 cup sugar substitute, such as equal
  • 3/4 cup water

Recipe

  • 1 core the apples, but it isn't necessary to peel them.
  • 2 i like the texture of having the peels in the sauce.
  • 3 dice them very fine.
  • 4 tumble everything into a large pot and bring to a boil.
  • 5 reduce to the slowest simmer you can arrange on your stove so the sauce won't burn on the bottom of the pot.
  • 6 cover, stirring occasionally, until you reach the consistency you want.
  • 7 the longer, the finer texture.
  • 8 i usually cook it about 3 hours.

Truly Amazing Creamy Hot Chocolate

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 6 1/2 cups hot water

Recipe

  • 1 in a large pot, combine all the ingredients except for the hot water.
  • 2 place over a medium flame, then slowly stir in the hot water.
  • 3 heat through, stirring occasionally.
  • 4 i like to top my cup of cocoa with a dash of cinnamon.

Swedish Brown Beans With Pears

Total Time: 3 hrs 35 mins Preparation Time: 5 mins Cook Time: 3 hrs 30 mins

Ingredients

  • Servings: 4
  • 1 1/2 cups swedish brown beans, picked and rinsed well (or pinto)
  • 1 cinnamon stick
  • 2 teaspoons salt
  • 3/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 3/4 cup dark corn syrup (or molasses)
  • 2 large pears, peeled, cored and chopped

Recipe

  • 1 place the beans in a large bowl and cover with water.
  • 2 soak overnight.
  • 3 the next day drain and transfer to a large saucepan or stockpot.
  • 4 add water again to just cover.
  • 5 add cinnamon stick to beans and bring to a boil.
  • 6 reduce heat and simmer covered for 45 minutes.
  • 7 add salt, brown sugar, vinegar, corn syrup and pears.
  • 8 simmer covered for 2-2 ½ hours until beans are tender.
  • 9 transfer to serving bowl and serve.

Spinach And Mushroom Tamale Filling

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 4 tablespoons olive oil
  • 4 -6 garlic cloves, minced
  • 2 scallions, minced (aka green onion)
  • 2 lbs cremini mushrooms, brushed, sliced, and chopped
  • 2 lbs baby spinach, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon pepper
  • 2 -3 pinches freshly grated nutmeg, to taste
  • 1/8 teaspoon cinnamon, to taste
  • 2/3 cup crumbled cotija cheese
  • 1 cup crema

Recipe

  • 1 begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. mince the garlic and onions; brush, slice, and chop the mushrooms.
  • 2 over medium-high heat in a *very* large pot (i use my largest le creuset) heat the oil. add the minced garlic and scallion and sauté quickly, stirring, for about 20 seconds (careful not to burn the garlic!).
  • 3 quickly decrease the temperature to medium and add the sliced mushrooms, and allow to sauté for about 5 minutes. add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (this step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; i usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until i've got all of it into the pot. cover it for about 2 minutes, stir again and uncover, and continue cooking.) sauté for about 10 minutes, stirring frequently, until tender.
  • 4 pour cooked mixture into a colander and allow to drain - if you like, you can reserve the juices for making sauce for the tamales after they're cooked or for some other use.
  • 5 lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it's mixed well and the cheeses do not scald. remove from heat and set aside to cool.
  • 6 use as filling for your tamales and enjoy! i prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you'll want to be careful). also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty - it provides plenty of seasoning to the filling.

Streusel Coffee Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

  • Servings: 9
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup margarine or 1/3 cup butter, softened
  • 1 cup milk
  • 1 egg
  • 1/2 cup chopped nuts
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons firm margarine or 3 tablespoons butter

Recipe

  • 1 heat oven to 350*.
  • 2 prepare streusel.
  • 3 mix all ingredients until crumbly.
  • 4 beat remaining ingredients in large mixer bowl on low speed 30 seconds.
  • 5 beat on medium speed, scraping bowl occasionally, 2 minutes.
  • 6 spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
  • 7 top with remaining batter; sprinkle with remaining streusel.
  • 8 bake until wooden pick inserted in center comes out clean, 35-40 minutes.

Pumpkin Harvest Loaf With Orange Cream Cheese Spread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 125 g cream cheese, at room temperature
  • 1/4 cup butter, softened
  • 1 1/4 cups brown sugar, packed
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1 teaspoon orange rind, grated
  • 3/4 cup raisins or 3/4 cup chopped dates
  • 1/2 cup chopped nuts (optional)
  • 125 g cream cheese
  • 2 tablespoons icing sugar
  • 1 teaspoon orange rind, grated

Recipe

  • 1 beat cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
  • 2 combine next 6 dry ingredients.
  • 3 stir into creamed mixture alternately with pumpkin. mix well.
  • 4 stir in orange rind, raisins and nuts. spread in greased 9" x 5" (2 l) loaf pan.
  • 5 bake at 350°f (180°c) for 50-60 minutes, or until toothpick inserted in centre comes out clean. cool in pan 15 minutes, then turn out onto rack and cool completely.
  • 6 spread.
  • 7 beat cream cheese, icing sugar and ornage rind until well mixed . store covered in refrigerator.
  • 8 once loaf has cooled then spread with the ornage cream cheese spread.

Sweet And Salty Snack Mix

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1 teaspoon cinnamon
  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 4 cups crispix cereal
  • 1 cup pretzel
  • 1 cup salted peanuts
  • 1 cup m&m's plain chocolate candy

Recipe

  • 1 preheat oven to 350°f.
  • 2 combine crixpix, cheerios, pretzels, and peanuts in a large bowl.
  • 3 on the stove in a medium saucepan, melt the butter on low heat.
  • 4 add the brown sugar, vanilla, and cinnamon to the melted butter.
  • 5 cook until butter bubbles slightly.
  • 6 pour over the dry mixture and toss (or mix) so that everything is coated evenly.
  • 7 pour onto a baking sheet lined with parchment paper.
  • 8 bake in oven for 8 minutes.
  • 9 stir mixture and then bake for another 8 minutes.
  • 10 remove from oven and spread out onto waxed paper.
  • 11 allow mixture to cool, stirring and breaking up pieces as necessary.
  • 12 once the mixture is cool, add the m&ms.

Sweet And Elegant Bread Pudding

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 10 slices bread, diced large
  • 1/4 cup raisins
  • 2 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Recipe

  • 1 dice enough bread slices to fill two 16 to 20 ounce baking dish. grease your baking dishes and add the diced bread and raisins.
  • 2 in a mixing bowl mix together eggs, 1 cup of heavy whipping cream, 1/2 cup brown sugar, cinnamon, and nutmeg. pour half of mixture over each bread bowl.
  • 3 bake, uncovered, at 350 degrees for 30 minutes. check the center with a toothpick. if toothpick comes out clean remove from oven. if not, cover bowls and bake for another 10 to 15 minutes.
  • 4 sauce-- mix 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup whipping cream. heat on low until melted and bubbley. add vanilla and stir.
  • 5 pour caramel sauce over each bowl, approximately 1/3 of the caramel per bowl. the other third is for later! enjoy!

Cinnamon Sugar Pretzels

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 16 ounces of fat-free pretzel twists
  • 1/8 cup oil (i used olive oil)
  • 1/3 cup sugar
  • 2 teaspoons cinnamon

Recipe

  • 1 begin by pouring the pretzels into a large bowl.
  • 2 when i made the recipe, i combined the cinnamon and sugar with the olive oil as the original recipe suggested.
  • 3 only problem was -- when i cut down the amount of oil, i ended up with globs of cinnamon/sugar/oil. gross.
  • 4 after enough stirring, i was able to make this work; but i have different recommendations for you. first, drizzle the olive oil over the pretzels and stir to coat.
  • 5 then, mix together the cinnamon and sugar.
  • 6 sprinkle this mixture over the lightly-oiled pretzels.
  • 7 bake the pretzels at 300 degrees for 30-40 minutes; stir every 10 minutes.
  • 8 allow the pretzels to cool, and then serve.

Pumpkin Holiday Nog

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 4 cups milk
  • 1 cup canned pumpkin
  • 1 teaspoon stevia (to taste)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 6 cinnamon sticks

Recipe

  • 1 in a large saucepan over medium heat, combine milk, pumpkin, stevia and nutmeg. heat through, but do not boil.
  • 2 stir in vanilla, garnish with cinnamon and serve.

Cinnamon Sugar Scones

Strawberry-topped Cheesecake Extraordinaire!

Total Time: 25 hrs 10 mins Preparation Time: 24 hrs Cook Time: 1 hr 10 mins

Ingredients

  • Servings: 12
  • 20 whole graham crackers (broken into pieces)
  • 1/2 teaspoon cinnamon
  • 3/4 cup cold butter (diced)
  • 1/2 cup brown sugar, packed
  • 4 (8 ounce) packages cream cheese (room temperature)
  • 1 3/4 cups sugar
  • 3 -4 tablespoons fresh lemon juice
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 3 tablespoons flour
  • 5 large eggs
  • 2 cups sour cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 2 (16 ounce) baskets fresh strawberries (washed, dryed and hulled, leave whole)
  • 1 (18 ounce) jar raspberry jelly

Recipe

  • 1 set oven to 350 degrees.
  • 2 set oven rack to center position).
  • 3 wrap foil around outside of a 10-inch springform pan with 3-inch sides.
  • 4 combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
  • 5 using on/off turns blend until crumbs stick together.
  • 6 press crumbs into bottom and about 2-1/2 inches up the sides.
  • 7 bake for 10 minutes.
  • 8 transfer to a rack and cool while making the filling (leave oven at 350 degrees).
  • 9 for the filling; in a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
  • 10 add in flour and mix until combined.
  • 11 add in eggs and beat until combined, scraping sides of bowl occasionally.
  • 12 pour the mixture into crust.
  • 13 bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
  • 14 transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
  • 15 for topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
  • 16 spoon the topping over the cheesecake spreading to the edge of the pan.
  • 17 bake until set (about 5 minutes).
  • 18 place on rack to cool then chill overnight (do not remove from pan).
  • 19 the following day; release pan sides from the cold cheesecake.
  • 20 arrange whole berries points facing upwards atop cheesecake to cover completely.
  • 21 stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
  • 22 cool to barley lukewarm (about 5 minutes).
  • 23 brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
  • 24 slice and drizzle the glaze over the slices.

Low-fat Fruit Compote

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 2 cups dried peaches
  • 2 cups whole pitted dried prunes
  • 2 cups dried apricots
  • 1 cup raisins
  • 1 cinnamon stick, broken in half
  • 4 whole cloves
  • 4 cups apple cider

Recipe

  • 1 mix all the ingredients together in a large pot.
  • 2 simmer covered over a medium heat for 1 hour.
  • 3 serve warm.

Sweet And Crunchy Water Chestnuts

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1/2 cup light soy sauce
  • 1/4 cup apple juice concentrate
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 3 -5 pinches cinnamon, to your taste
  • 2 (5 ounce) cans sliced water chestnuts, drained

Recipe

  • 1 in a medium bowl combine marinade ingredients.
  • 2 add water chestnuts.
  • 3 marinate in refrigerater about 30 minutes.
  • 4 drain and serve.

Cinnamon Sugar Toast - Simplified!

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 6
  • 6 soda crackers
  • 1 -2 tablespoon cinnamon-sugar mixture (your own or bought)
  • 1 teaspoon margarine

Recipe

  • 1 spread a bit of margarine on soda crackers.
  • 2 sprinkle sugar/cinnamon mix onto crackers.
  • 3 enjoy!

Ruth Moulton's Spice Balls

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 48
  • 12 tablespoons unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon table salt
  • 1/4 cup sugar

Recipe

  • 1 combine the butter and 1 cup of the sugar in the bowl of an electric mixer. beat until light and fluffy, 3 to 5 minutes. beat in the egg and molasses.
  • 2 sift the flour, soda, cinnamon, cloves, nutmeg, ginger, and salt together onto a piece of parchment. add to the butter mixture in 2 batches, beating just until combined. cover with plastic wrap and chill for 2 to 3 hours.
  • 3 preheat the oven to 350°f place the remaining 1/4 cup sugar in a pie plate. shape the dough into walnut-size balls and roll in the sugar to coat. arrange 2 inches apart on greased baking sheets and bake until cracked and dry but still soft, about 10 minutes. cool on the baking sheets for 5 minutes, then transfer to cool on wire racks.

Licheeneh Ma Zahr

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 12
  • 6 peaches (pit removed from peaches-pith removed from oranges) or 6 oranges, peeled (pit removed from peaches-pith removed from oranges)
  • orange blossom water (do not omit!)
  • ground cinnamon
  • powdered sugar
  • strawberry
  • kiwi fruit
  • fresh mint or fresh lemon verbena

Recipe

  • 1 slice the fruit and arrange on a pretty serving platter.
  • 2 sprinkle fruit with a splash of orange blossom water (about 1/2 tablespoon), ground cinnamon and powdered sugar.
  • 3 cover and set aside to allow flavors to intensify. you can refrigerate the fruit but should serve at room temperature.
  • 4 just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint.
  • 5 servings estimated.

Pumpkin Gingersnap Tiramisu

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

  • Servings: 12
  • 3 1/2 teaspoons unflavored gelatin (about 1 1/2 envelopes)
  • 2 tablespoons water
  • 6 large egg yolks
  • 1/4 cup cornstarch, plus
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar, plus
  • 1 tablespoon sugar
  • 1 quart milk
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 2 cups mascarpone
  • 3 tablespoons calvados or 3 tablespoons other apple brandy
  • 1 1/4 lbs gingersnaps, 1/4 pound should be finely crushed

Recipe

  • 1 in a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. in a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
  • 2 in a large saucepan, heat the milk just until steaming. whisk 1 cup of the hot milk into the yolk mixture. pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. whisk in the pumpkin puree and cook, whisking for 1 minute. off the heat, whisk in the gelatin, vanilla and cinnamon. whisk in the mascarpone.
  • 3 in a small microwave safe bowl, microwave the calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
  • 4 arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. lightly brush the gingersnaps with some of the calvados and top with one third of the pumpkin custard. repeat the layering twice more with the remaining whole gingersnaps, calvados and custard. sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. freeze overnight.
  • 5 let the tiramisu stand at room temperature for 6 hours until thawed. sprinkle with the remaining gingersnaps.

Streusel Blueberry Buckle

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 9
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup fresh blueberries or 1 cup frozen blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter or 1/4 cup margarine, softened

Recipe

  • 1 heat oven to 375*f.
  • 2 in a large mixer bowl combine all blueberry buckle ingredients "except blueberries".
  • 3 beat at low speed, scraping bowl often until well mixed.
  • 4 by hand, fold in blueberries into batter.
  • 5 spread into greased and floured 9-inch square baking pan.
  • 6 in small bowl stir together all streusel ingredients "except butter".
  • 7 cut butter until crumbly, sprinkle over batter.
  • 8 bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
  • 9 cut into squares, serve.

Cinnamon Sugared Nuts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 20
  • 1 lb cashews or 1 lb pecans
  • 1 cup sugar
  • 2 egg whites, beaten stiff
  • 1/2 cup butter
  • 1 teaspoon cinnamon
  • 1 dash salt

Recipe

  • 1 preheat oven to 325 degrees.
  • 2 in a large bowl beat egg whites until stiff, add salt, sugar & cinnamon (mix in with mixer) then fold in the nuts, set aside.
  • 3 in rectangular baking dish put butter on it and put in oven just until it is melted.
  • 4 pour nut mixture onto pan and bake 30 minutes, ***caution-you must turn the nuts every 10 minutes to assure proper coating of the sugar mixture.
  • 5 they should be well coated at the end of the baking time, it will appear that the mixture is separating at times, but it is normal. the nuts are done.
  • 6 set aside to cool completely. put back in container the nuts came inches.
  • 7 enjoy!

Sauteed Strawberries With A Twist

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 tablespoon lime juice
  • 1/4 teaspoon cinnamon
  • 1 pint strawberry, cut in half (or in quarters, depending on size)

Recipe

  • 1 combine brown sugar, butter, lime juice, and cinnamon in a skillet and cook over medium low heat until bubbling.
  • 2 add strawberries and cook for about 2 more minutes.

Try Mine 15 Minute Crepes!

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 1 cup milk
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1/2 cup sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon butter, for skillet

Recipe

  • 1 heat together, over medium heat, the milk and butter just until the butter has melted.
  • 2 remove from heat.
  • 3 add a little of the butter/milk to the beaten eggs.
  • 4 continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
  • 5 mix flour, baking powder and salt.
  • 6 add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
  • 7 heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
  • 8 pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
  • 9 loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
  • 10 cook no more than 20 seconds on the second side.
  • 11 stack in 200 degree oven, if you want to make a lot at once.
  • 12 batter can be stored in the refrigerator for up to a day or 2.
  • 13 these are great with just melted butter and sugar sprinkled lightly over them.
  • 14 or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
  • 15 or with emmenthal cheese and asparagus or broccoli or mushrooms.
  • 16 or for a quick sweet snack for kids.
  • 17 hint: no need to buy a sifter - just shake the flour through a sieve.

Sweet And Butter Toast

Total Time: 4 mins Cook Time: 4 mins

Ingredients

  • 1 toast
  • butter
  • sugar
  • cinnamon

Recipe

  • 1 put bread in toaster and toast it for however long you would like.
  • 2 spread butter across bread with as much as you want.
  • 3 sprinkle sugar over toast; lean toast over so excess sugar will fall off.
  • 4 sprinkle cinnamon over toast; lean toast over so excess cinnamon will fall off.

Sweet And Salty Cinnamon Nuts

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1 tablespoon egg
  • 2 cups pecans or 2 cups walnuts
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/2-1 teaspoon salt, to taste

Recipe

  • 1 heat oven to 300 degrees.
  • 2 mix sugar, salt and cinnamon. set aside.
  • 3 place nuts in a bowl and pour the egg over them. stir until nuts are coated and sticky.
  • 4 sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
  • 5 spread on an ungreased baking sheet.
  • 6 bake 30 minutes.

Pumpkin Ice Cream

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

  • Servings: 15
  • 3/4 cup brown sugar
  • 1 cup canned unsweetened solid-pack pumpkin
  • 1 teaspoon cinnamon
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 cups heavy cream
  • 2 cups milk
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract

Recipe

  • 1 combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. cook, stirring, until the mixture is hot but not boiling, about six minutes.
  • 2 whisk eggs in a medium bowl. gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs.
  • 3 pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. do not boil.
  • 4 strain the custard into another bowl and cover it partially with plastic wrap. cool at least one hour at room temperature.
  • 5 combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. add to the cooled custard and mix so that all the ingredients are evenly distributed. refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.
  • 6 stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. freeze according to ice cream maker manufacturer's directions.
  • 7 put pumpkin ice cream in a container with a tight cover. freeze at least three hours before serving.
  • 8 tips & warnings.
  • 9 when thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees f on a candy thermometer.
  • 10 the refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.
  • 11 the finished pumpkin ice cream tastes best if eaten within four days of making it.
  • 12 make sure your ice cream maker can accommodate 1 1/2 quarts. if not, throw away the excess.
  • 13 when heating the custard in the thickening phase (step 3), do not boil it. the egg yolks will curdle.

Strawberry-rhubarb Crumble

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 3 cups strawberries, hulled and cut into chunks
  • 2 1/2 cups rhubarb, cut into 1-inch pieces (about 5 stalks)
  • 2 tablespoons fresh lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup old fashioned oats (not instant) or 1 cup quick-cooking oats (not instant)
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, cut into small pieces (1 stick)
  • vanilla ice cream (optional)

Recipe

  • 1 heat oven to 375 degrees fahrenheit. butter the bottom and sides of a 10-inch deep-dish pie pan.
  • 2 prepare the filling: combine the strawberries, rhubarb, and lemon juice in a large bowl. mix together sugar and cornstarch in a small bowl. add to the strawberry mixture; toss gently to coat all over. spoon into the prepared pie pan.
  • 3 prepare the topping: place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor. pulse with on-and-off motion until the butter is the size of peas. do not over-process. sprinkle the crumb topping evenly over the fruit in the pan.
  • 4 bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes. cover the dish loosely with aluminum foil. bake for additional 10 minutes or until heated through and bubbly.
  • 5 serve warm with vanilla ice cream, if desired.

Cinnamon Sugar Fritters

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1 (16 1/3 ounce) can biscuits (i like pillsbury grand flaky layers)
  • 4 -6 cups oil
  • 1/2 cup cinnamon sugar

Recipe

  • 1 heat oil in a 2 quart (or medium) saucepan over medium heat for about 10 minutes.
  • 2 test the oil by sprinkling a few water droplets into the pan.
  • 3 if the oil bubbles a little, it's ready.
  • 4 if it boils a lot and starts splattering, take it off the heat for 2-3 minutes, lower the heat a notch or two, and then put it back on for frying.
  • 5 prepare a stack of paper towels. this is for absorbing some excess oil from the fried biscuits. i usually set my stack of towels on a wire cooling rack.
  • 6 cut a small hole in the middle of the biscuits like a donut (this keeps the center from being doughy-- it's not just for looks :).
  • 7 place the biscuits, one at a time, into the hot oil. let it fry for 1-2 minutes on each side until golden brown.
  • 8 let it sit on the paper towels for a minute to absorb some of the excess oil before dipping it into the cinnamon sugar and serving warm!

Pumpkin Ice Cream Pie

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • 1 (9 inch) graham cracker crust
  • 1 quart vanilla ice cream
  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pecans (for garnish) (optional)

Recipe

  • 1 in large bowl soften ice cream.
  • 2 beat in remaining ingredients until smooth.
  • 3 pour into ready made graham cracker crust.if desired garnish with nuts.
  • 4 freeze until firm 4 or 5 hours.
  • 5 let stand at room temp a bit to soften slightly before serving.
  • 6 cook time is the time for pie to freeze, may vary.

Sunday, June 14, 2015

Spanish Flan

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 cups milk
  • 1 lemon, zest of
  • 1 cinnamon stick
  • 5 eggs, beaten
  • 1 (1/4 ounce) packet unflavored gelatin, dissolved in
  • 1/4 cup warm water
  • 1 cup sugar

Recipe

  • 1 in a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling).
  • 2 add gelatin to beaten egg mixture; beat until adequately mixed and add to the milk together with sugar. stir until mixture begins to boil and then remove from stove.
  • 3 in another saucepan over low heat, heat 5 tablespoons sugar until sugar begins to caramelize. pour caramelized sugar into mold, following with flan mixture.
  • 4 allow to cool to room temperature, then refrigerate overnight.
  • 5 to remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. serve chilled.

Spanish Hot Chocolate

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/2 lb good-quality semisweet chocolate (or bittersweet)
  • 4 cups milk
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 if your chocolate is in a bar form, chop or grate. solid bars do not melt well.
  • 2 put chocolate, milk and sugar in a heavy saucepan over low heat. whisk slowly until the chocolate melts and sugar dissolves.
  • 3 when it is smooth and steamy, put into mugs and top with a little cinnamon.

Sweet And Saucy Lamb Chops

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 6 boneless lamb chops
  • 16 ounces spaghetti sauce
  • 1/4 cup butter
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon cinnamon
  • 1 teaspoon instant minced garlic
  • 1/2 teaspoon oregano
  • 1 tablespoon splenda sugar substitute

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 brown chops in skillet on both sides and set aside.
  • 3 in medium sauce pan, combine spaghetti sauce, butter, apple sauce, cinnamon, garlic, oregano, and splenda.
  • 4 simmer on low heat 10 minutes stirring often.
  • 5 place lamb chops into 9x13 baking pan and pour sauce over chops.
  • 6 foil and bake 1 hour.

Morning Glory Breakfast Bars #2

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 2 cups all-bran cereal (all-bran or 100% bran cereal)
  • 1 1/2 cups shredded carrots (about 3)
  • 1 cup vanilla-flavored soymilk
  • 3/4 cup crushed pineapple in juice
  • 1/2 cup dried cranberries
  • 1/2 cup light sour cream
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup agave nectar

Recipe

  • 1 preheat oven to 375 degrees f. line a 13x9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. lightly butter foil.
  • 2 in a bowl, combine bran cereal, carrots, soy milk, pineapple, cranberries and sour cream; let stand 5 minutes. in a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. wisk egg and agave into soy milk mixture. pour over dry ingredients and stir just until moistened.
  • 3 spread into a prepared pan, smoothing top. bake for about 25 minutes or until a tester inserted in center comes out clean. let cool completely in pan on rack. using foil overhang as handles, remove from pan and cut into bars.

Cinnamon Swirl Blondie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 12
  • 2/3 cup butter
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 preheat the oven to 350 f grease an 8x8" baking pan.
  • 2 melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
  • 3 set aside to cool slightly. in a baking bowl, combine flour, baking powder, and salt.
  • 4 in another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
  • 5 add the eggs one at the time. then vanilla, and lemon juice and mix well. add the dry ingredients and stir until just combined.
  • 6 spread the batter in the prepared pan. in a saucepan, melt 1/4 cup butter for the cinnamon swirl.
  • 7 add the sugar and cinnamon and stir to combine. drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches don't try to do a fancy pattern; it all bakes together.
  • 8 bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. cool completely before serving.

Mimi's Sweet Petals

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

  • 3 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 (1/4 ounce) package dry yeast
  • 3/4 cup milk
  • 1/4 cup water
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter (melted(in a separate dish)
  • 1/2 cup confectioners' sugar
  • 1 -2 teaspoon milk

Recipe

  • 1 dough:.
  • 2 combine 2 cups of the flour, sugar, salt, and yeast in an electric mixing bowl and mix well.
  • 3 in a saucepan, heat to 118 degrees the milk, water, and butter.
  • 4 add to the flour mixture and beat at low speed till moistened; then at medium speed for about 3 minutes.
  • 5 by hand, stir in the remaining flour, 1/2 cup at a time.
  • 6 knead till smooth and elastic--about 5 minutes.
  • 7 place in a greased bowl and cover with wrap.
  • 8 rise about 45-60 minutes till doubled.
  • 9 grease a round 12" pan.
  • 10 filling:.
  • 11 in a small bowl mix the sugar, brown sugar, and cinnamon together.
  • 12 in another dish put the melted butter.
  • 13 arrangement on pan:.
  • 14 punch dough down. pinch off about 1 1/2" to 2" piece of dough and form into a strip.
  • 15 dip each piece in the butter and then in the sugar mixture.
  • 16 place the first piece in the center of pan, curling it a little bit like the center of a flower.
  • 17 repeat with remaining strips all around the center piece.
  • 18 rise till double.
  • 19 bake in 350 degree oven for about 20-25 minutes; cool to lukewarm.
  • 20 being careful not to break the flower, transfer to large platter.
  • 21 drizzle frosting over all.
  • 22 when you serve it, you just pick the petals off and eat them.

Pumpkin Harvest Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 5 tablespoons unsalted butter, softened
  • 3 cups flour
  • 2 tablespoons flour
  • 3 1/2 teaspoons ground cinnamon, divided
  • 2 cups sugar, divided
  • 1/2 cup wheat germ
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 16 ounces pumpkin
  • 3/4 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 cups unpeeled grated granny smith apples
  • 1 cup raisins

Recipe

  • 1 preheat oven to 400.
  • 2 line 24 muffin cups with paper liners.
  • 3 in small bowl, combine butter, 2 tbls cinnamon, 1/2 c of the sugar and 2 tbls of the flour.
  • 4 mix until crumbles form, set aside.
  • 5 in large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice in separate bowl, combine pumpkin, oil and eggs.
  • 6 whisk to blend.
  • 7 add wheat germ mixture and stir until blended.
  • 8 stir in apples and raisins.
  • 9 spoon batter into prepared muffin cups.
  • 10 sprinkle butter mixture over each muffin.
  • 11 bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.

Home Made Drambuie

Total Time: 576 hrs Preparation Time: 576 hrs

Ingredients

  • 750 ml scotch
  • 1 1/2 cups honey, heather
  • 2 teaspoons angelica, root dried
  • 1/4 teaspoon fennel seed
  • lemon zest, 4 inches
  • 2 cloves
  • 1/2 cinnamon stick
  • 1 pinch mace

Recipe

  • 1 combine scotch, honey, angelica, fennel, lemon zest, cloves, cinnamon and mace.
  • 2 shake several times first day.
  • 3 secon day take out lemon peel.
  • 4 shake once a day for a week; keep in cool dark place.
  • 5 strain through a cheesecloth.
  • 6 cover and age for 6 months in a cool dark place.

Pumpkin Ice Cream Light

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

  • 2 cups fat-free evaporated milk
  • 3/4 cup packed brown sugar
  • 5 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin

Recipe

  • 1 in a medium saucepan, combine the milk and brown sugar.
  • 2 cook over a medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
  • 3 in a small bowl beat the egg yolks and spices.
  • 4 gradually whisk about 1/2 cup of the hot cream into the eggs and continue to whisk until smooth.
  • 5 pour the egg mixture into the cream mixture into the pan.
  • 6 cook and stir over medium heat until the mixture coats a metal spoon, 4-6 minutes.
  • 7 do not boil.
  • 8 stir in vanilla.
  • 9 whisk the pumpkin into the egg mixture.
  • 10 cover surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, 3 hours or overnight.
  • 11 pour the pumpkin custard into a 2 quart ice cream maker and freeze according to directions.
  • 12 note: you can use canned pumpkin pie, just eliminate the spices.

Pumpkin Ice Cream

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • 1 3/4 cups whole milk
  • 6 tablespoons egg substitute
  • 1 cup sugar
  • 15 ounces pumpkin
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup fat-free evaporated milk
  • 1 teaspoon vanilla

Recipe

  • 1 beat eggs and sugar.
  • 2 add milk.
  • 3 heat in double boiler until it coats a spoon back.
  • 4 cool.
  • 5 add remaining ingredients.
  • 6 chill.
  • 7 freeze in ice cream maker.

Tsire Powder Mixture

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup salted peanuts, deshelled
  • 1 teaspoon apple pie spice (allspice, cinnamon, cloves, ginger and nutmeg)
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt

Recipe

  • 1 grind the peanuts to dust.
  • 2 add the spices and salt. mix until well blended.
  • 3 use immediately or store tightly closed in a cool place for up to 6 weeks.

Pumpkin Ice Cream With Maple Pecan Sauce

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 egg
  • 1 egg yolk
  • 2 cups half-and-half
  • 1/4 cup granulated sugar
  • 1/3 cup light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup canned pumpkin
  • 3/4 cup pecan halves
  • 3 teaspoons unsalted butter
  • 4 1/2 tablespoons maple syrup
  • 1/8 teaspoon salt

Recipe

  • 1 for the ice cream:.
  • 2 beat together egg and egg yolk in medium heatproof bowl. set aside.
  • 3 combine half-and-half, granulated sugar, light-brown sugar, cinnamon and salt in a medium saucepan. bring to a simmer, stirring frequently. pour about 1/2 cup of the mixture into the eggs while beating constantly. pour the egg mixture back into the saucepan. cook over low-medium heat, stirring constantly until mixture thickens slightly, about 10 minutes. remove from heat. whisk in pumpkin.
  • 4 strain the pumpkin mixture through a fine-mesh sieve into a container. cover and chill for 3 to 24 hours. pour pumpkin mixture into an ice-cream maker. process according to manufacturer's directions. when ice cream is almost firm, stir in gingersnaps.
  • 5 to serve, spoon 1/2-cup pumpkin ice cream into each of two bowls. top with pecan-maple sauce.
  • 6 freeze leftovers in a covered container.
  • 7 for the pecan-maple sauce:.
  • 8 place pecans in small skillet. heat over medium heat for 30 seconds shaking skillet constantly, until pecans are toasted. remove immediately.
  • 9 combine butter, syrup and salt in a small pot. heat over medium heat for 1 minute or until butter melts. stir in pecans. simmer for 1 minute to flavor pecans.

Sauteed Ripe Plantains

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 4 plantains, very ripe (the peel may be half black outside but the plantain inside is firm)
  • 1/2 cup butter or 1/2 cup margarine
  • 2 whole cloves (not ground) (optional)
  • 2 cinnamon sticks (optional)
  • 2 tablespoons brown sugar (optional)
  • 2 -3 dashes hot sauce (optional)

Recipe

  • 1 peel ripe plantains and ensure the pulp is firm and smells sweet.
  • 2 heat butter or margarine (add spices as desired). saute in at medium heat until browned about 10 minutes.
  • 3 sprinkle with brown sugar, if desired.
  • 4 serve immediately as a side dish or dessert.

Peach Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • 8 fresh peaches
  • 1 1/3 cups light brown sugar
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 2/3 cup sugar

Recipe

  • 1 peel and slice peaches.
  • 2 mix the remaining ingredients together and stir with fork until well blended. sprinkle over peaches, stir gently.
  • 3 pour into unbaked pie shell and cover with top crust.
  • 4 make sure edges of crust are sealed together, you can use a fork to seal. stick fork in top crust in a few places.
  • 5 sprinkle cinnamon and sugar on top.
  • 6 bake at 425 degrees 35-45 minute until golden brown.

Lifeberry Breakfast Bars

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup granulated sugar
  • 8 ounces low-fat vanilla yogurt
  • 2 egg whites, lightly beaten
  • 2 tablespoons vegetable oil
  • 2 tablespoons nonfat milk
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups old fashioned oats
  • 1 cup goji berry, dried

Recipe

  • 1 preheat oven to 350.
  • 2 in large bowl combine sugars, yogurt, egge whites, oil, milk and vanilla and mix well.
  • 3 in medium bowl combine flour, baking soda, cinnamon and salt, mix well.
  • 4 add dry ingredients to wet mix and mix well.
  • 5 stir in oats and goji berries.
  • 6 spread dough onto bottom of ungreased 13x9" baking pan.
  • 7 bake 28-32 minutes or until golden brown.
  • 8 cool completely on wire rack.
  • 9 cut into bars.
  • 10 store tightly covered.

Ryan's Irish Coffee

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • fresh brewed coffee
  • 1 fluid ounce irish whiskey
  • 1/2 fluid ounce vanilla liqueur

Recipe

  • 1 add the whiskey and liqueur to coffee and reheat if necessary. top the coffee with whipped cream and drizzle of creme di menthe. garnish with a cinnamon stick and serve.

Three Chocolate Bark With Spiced Pecans And Dried Cherries

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

  • 7 tablespoons butter
  • 1/2 cup brown sugar
  • 2 cups pecan pieces
  • salt
  • cayenne pepper
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1 lb semisweet chocolate, cut in pieces
  • 1 lb milk chocolate, cut in pieces
  • 1 lb chocolate, cut in pieces
  • 2 cups dried cherries, rehydrated and chopped

Recipe

  • 1 preheat oven to 400 degrees.
  • 2 in a large saute pan, melt 4 tablespoons of the butter. add the brown sugar and stir until the sugar dissolves and is bubbly. add the pecans. season the pecans with salt, cayenne, nutmeg and cinnamon. continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. cook for about 4 minutes. remove the pan from the heat and spread the pecans over a parchment lined baking sheet. place the pan in the oven and roast the pecans for about 6 minutes. remove the pan from the oven and cool completely. break the pecans into small pieces.
  • 3 fill 3 small saucepans halfway up the pan with water. place the pans over medium heat and bring to a boil and then reduce to a simmer. in three separate mixing bowls, add each type of chocolate into each bowl. place the bowls over the saucepans. after about 2 minutes over the heat, the chocolate will start to melt. stir each chocolate until totally melted. remove the chocolate from the heat and stir 1 tablespoons of butter into each bowl of chocolate. pour each type of chocolate over a large parchment paper-lined baking sheet. sprinkle the pecans and hcerries over the chocolates. using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thickness.
  • 4 place baking sheet in refrigerator until set, about a couple of hours. break the bark into medium pieces and serve.

Peach Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 2 cups flour
  • 1/3 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup canned peaches, chopped
  • 2 tablespoons peach syrup, from canned peaches
  • 1 cup low-fat peach yogurt
  • 2 tablespoons oil
  • 1 egg
  • 1/4 cup flour
  • 1 1/2 tablespoons brown sugar, packed
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter or 1 tablespoon margarine

Recipe

  • 1 preheat oven to 375º. grease muffin pan or fill with paper cups.
  • 2 combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  • 3 in another bowl, combine peaches, peach syrup, yogurt, vegetable oil and egg; stir well until blended. add to flour mixture and stir only until combined.
  • 4 prepare topping by combining all ingredients until mixture resembles coarse crumbs.
  • 5 spoon evenly into prepared muffin pan. sprinkle topping over top. bake for 20 minutes or until muffins test done.

Pumpkin Ginger Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1 1/2 cups sifted all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 6 tablespoons margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 1 egg
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/2 cup finely chopped crystallized ginger (non-sulphured)

Recipe

  • 1 in large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • 2 beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
  • 3 beat in the egg and pumpkin.
  • 4 add the flour mixture alternately with the milk, blending well.
  • 5 fold in the chopped ginger.
  • 6 fill paper-lined or greased muffin pans three fourths full.
  • 7 bake in a preheated 350 degree oven for 25 to 30 minutes.

Cinnamon Sugar Popcorn

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 8
  • 8 cups popped popcorn (popped without salt or fat)
  • cooking spray
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter, melted

Recipe

  • 1 place popcorn in a large bowl.
  • 2 lightly coat popcorn with cooking spray; toss well.
  • 3 repeat procedure.
  • 4 combine sugar, cinnamon and salt in a small bowl.
  • 5 drizzle popcorn with melted butter; toss well.
  • 6 sprinkle with sugar mixture; toss well to coat.

Pumpkin Ice Cream

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • 1 (15 ounce) can pumpkin
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 3/4 cup table sugar
  • 3 cups half-and-half
  • 2 cups heavy cream

Recipe

  • 1 place all ingredients in a mixing bowl and mix until well blanded.
  • 2 cool the mixture to 40 degrees f. in your fridge.
  • 3 transfer cold mixture to the ice cram freezer and follow manufacturer's guidlines.

Spanish Honey-almond Nougat

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 8
  • 1/4 kg sugar
  • 1/4 kg honey
  • 1/4 kg almonds
  • 1/4 kg hazelnuts
  • 5 egg whites
  • cinnamon (optional)

Recipe

  • 1 toast,peel and grind almonds and nuts till powder.
  • 2 beat egg whites continuously until soft peaks come out (you know, it looks like snow ).
  • 3 mix carefully egg whites with powdered nuts.
  • 4 in a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. don't let it burn!.
  • 5 when done, place the resulting paste in rectangular moulds lined with waxed paper. any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans.
  • 6 let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container.
  • 7 these bars (which are called turron in spanish) are soft, sweet and delicious. cut them widthwise to serve them. nothing to do with british nougats!.

Cinnamon Sugar Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter or 1/3 cup margarine, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter or 1/4 cup margarine, melted

Recipe

  • 1 in a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. make a well in the center of the dry ingredients.
  • 2 in another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. add egg mixture to flour mixture. stir just until moistened (the batter may be lumpy). lightly grease 12 muffin cups. fill cups about two-thirds full with batter. bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
  • 3 meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. you need to work quickly as the muffins are hot.
  • 4 baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
  • 5 note: you might find that you don't get all 12 muffins from this recipe. it really depends on how much you fill each muffin cup. i was able to get all 12 muffins from this recipe.

Sweet And Moist Banana Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 4 ripe bananas
  • 1 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 2 tablespoons wheat germ
  • 1/4 cup oat bran
  • 1/2 cup sugar
  • 1 egg
  • 1 egg
  • 1/3 cup melted butter or 1/3 cup margarine
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2-1 teaspoon orange peel
  • 1/4 teaspoon nutmeg
  • 1 tablespoon vanilla extract

Recipe

  • 1 heat oven to 350 degrees.
  • 2 1. in a bowl, mash together banana, melted butter, sugar and eggs.
  • 3 2. add in the vanilla extract, cinnamon, nutmeg, orange peel.
  • 4 3.in a separate bowl, mix together flour, baking soda, baking powder, salt, oat bran and wheat germ.
  • 5 4. add wet ingredients to the dry ingredients and mix well.
  • 6 5. make sure to spray your muffin pan with nonstick spray.
  • 7 6. fill the muffin tray and bake for 20 minutes or golden.

Morello Cherry Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 3
  • 500 m water
  • 1/2 cup sugar
  • 90 g morello cherries, pitted amd drained
  • 1 lemon, zest of
  • 1 small piece cinnamon
  • 2 teaspoons lemon juice
  • 1 teaspoon brandy

Recipe

  • 1 dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
  • 2 remove cherry mix from the heat when syrupy and thick enough.
  • 3 add lemon juice and brandy.
  • 4 allow mix to cool, and keep until ready to serve.
  • 5 serve over your favourite icecream.

Truly Healthy Granola

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 2 1/2 cups old fashioned oats
  • 2 tablespoons fruit juice concentrate (any flavor will work, i use welch's 100% juice grape peach)
  • 2 tablespoons sugar-free maple syrup
  • 3 tablespoons honey
  • 1/4 cup pecans, chopped
  • 1/4 cup dried fruit (i like sun-maid brand fruit bits)
  • 1/4 teaspoon cinnamon

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in a small saucepan, heat the juice, honey and maple syrup over medium heat until you can stir the mixture easily, but before it starts to boil. about 5 minutes.
  • 3 place the oats in a large mixing bowl. pour the honey mixture over the oats and stir quickly to coat.
  • 4 spread the oats in an even layer on a baking sheet. bake until the granola is crisp and starts to brown. about 15 minutes. watch it carefully, or the granola may burn.
  • 5 place the baking sheet on a cooling rack and while the granola is still warm, toss in the pecans and dried fruit. sprinkle with cinnamon and finish cooling on the baking sheet.
  • 6 store in an airtight container.

Cinnamon Swirled Bananas And Milk

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 -2 banana
  • 1 cup nonfat milk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon splenda sugar substitute

Recipe

  • 1 slice bananas and cover with milk in a cereal bowl.
  • 2 mix cinnamon and splenda togther.
  • 3 add to bananas and milk and stir well.

Mimi's Maine Blueberry Cobbler

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 4 cups blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda (scant)
  • 4 1/2 tablespoons cold butter
  • 3/4 cup buttermilk, plus 1 tablespoon

Recipe

  • 1 blueberries:.
  • 2 in a large bowl combine all the ingredients.
  • 3 put into a 2 quart baking dish which has been sprayed with cooking spray.
  • 4 bake at 375 degrees for 10 minutes while you make the cobbler.
  • 5 cobbler:.
  • 6 in a small bowl combine the first five ingredients; mix well.
  • 7 cut in the cold butter till mixture resembles coarse crumbs.
  • 8 stir in the buttermilk just till moistened.
  • 9 drop by tablespoons onto blueberry mixture.
  • 10 sprinkle some sugar over the top of the dough.
  • 11 bake uncovered at 375 degrees for about 25-30 minutes or till golden.
  • 12 serve warm with vanilla ice cream or whipped cream.

French Morning Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup milk (regular whole milk or buttermilk)
  • 1/3 cup butter or 1/3 cup margarine, melted
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Recipe

  • 1 preheat oven to 350 degrees. (see note*).
  • 2 with cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
  • 3 in a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
  • 4 make a well in the center of the dry ingredients.
  • 5 in another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. add egg mixture to flour mixture.
  • 6 stir just until moistened (the batter may be lumpy).
  • 7 fill prepared muffin cups about halfway full with batter.
  • 8 bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
  • 9 for the topping, melt the 1/2 cup butter.
  • 10 in a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
  • 11 immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
  • 12 muffins are best served warm.
  • 13 store muffins at room temperature, covered.
  • 14 *note: if using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.

Onion Chili Sauce

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

  • 1 1/2 lbs sweet onions, halved lenghwise and sliced
  • 1/4 cup cooking oil (you might have to use more than 1/4 cup)
  • 1 medium green bell pepper, cut into strips
  • 2 jalapeno peppers, halved, seeded and thinly sliced (can use more or less)
  • 3/4 cup store-bought chili sauce
  • 2 -4 teaspoons hot sauce (i use president's choice brand louisiana hot sauce, it comes in a 6 ounce bottle)
  • 1 tablespoon honey (or to taste)
  • salt (i use about 1/2 teaspoon)
  • black pepper
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon clove

Recipe

  • 1 in a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown).
  • 2 add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender.
  • 3 add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes.
  • 4 cool to room temperature.
  • 5 refrigerate overnight beofre using.

Peach Melba Summer Pie

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 8
  • 1 (15 ounce) box refrigerated pie crusts
  • 2 lbs peaches, pitted, cut into 1/2-inch-thick wedges
  • 2 (6 ounce) packages raspberries
  • 1 cup sugar
  • 1 1/2 teaspoons sugar
  • 1/2 cup cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1 egg

Recipe

  • 1 place baking sheet on center oven rack. preheat oven to 375 degrees.
  • 2 fit single pie crust into a 9-inch pie pan.
  • 3 mix fruit, 1 cup sugar, cornstarch and cinnamon; spoon into pie shell.
  • 4 place remaining pie crust over fruit; flute edge. cut slits and top and prick with fork to release steam. brush on egg; sprinkle with remaining sugar.
  • 5 bake on sheet 1 hour, 20 minutes or until bubbly. (if crust browns too quickly, shield with strips or pieces of aluminum foil.).

Ginger-pear Crisp

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 2 small pears, peeled, cored, and sliced (12 ounces)
  • 2 teaspoons dried cranberries, chopped
  • 1 tablespoon orange juice or 1 tablespoon water
  • 2 teaspoons crystallized ginger, finely chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 2 tablespoons rolled oats
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons all-purpose flour
  • 2 teaspoons butter, melted
  • 1 tablespoon sliced almonds
  • low-fat vanilla yogurt (optional)
  • crystallized ginger, coarsely chopped (optional)

Recipe

  • 1 preheat oven to 375°f.
  • 2 in a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. divide mixture between two 8- to 10-ounce individual baking dishes.
  • 3 in another small bowl, stir together oats, brown sugar, and flour. stir in melted butter. sprinkle oat mixture and almonds over pear mixture in baking dishes.
  • 4 bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. serve warm. if desired, top with yogurt and additional crystallized ginger.

Cinnamon Swirl Loaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1/2 cup butter or 1/2 cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon

Recipe

  • 1 combine sour cream and baking soda;allow to work while mixing rest of ingredients.
  • 2 cream together butter and sugar.
  • 3 add eggs and vanilla.
  • 4 in a separate bowl combine dry ingredients and mix alternately with sour cream into batter mixture.
  • 5 in a separate bowl,mix cinnamon and brown sugar.
  • 6 in a greased loaf pan,alternate a third of the batter with a third of the cinnamon filling;repeat.
  • 7 swirl with a knife.
  • 8 bake at 350f for 1 - 1 1/2 hours.

Swedish Apple Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • 3 1/2 cups sliced apples (i use granny smith)
  • 2 tablespoons flour
  • 3/4 cup granulated sugar
  • 1 pinch salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 (10 inch) unbaked pie shells
  • 1/3 cup sugar
  • 1/3 cup flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup softened butter

Recipe

  • 1 boil apples just until beginning to soften; drain well.
  • 2 preheat oven to 350°f.
  • 3 mix drained apples, flour, sugar and salt beat eggs and vanilla together and add to apple mixture.
  • 4 fold in sour cream.
  • 5 pour into pie shell and bake approx.40 minutes or until set.
  • 6 while pie is baking, prepare topping as follows:.
  • 7 combine sugar, flour, ground cinnamon and softened butter until mixture resembles coarse crumbs.
  • 8 remove pie from oven and sprinkle on topping.
  • 9 bake for an additional 15 minutes.
  • 10 cool.

Pumpkin Ice Cream Squares

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

  • Servings: 10
  • 1 1/4 graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 2 cups pumpkin puree
  • 1/2 firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 cups vanilla ice cream, softened
  • 1/2 cup whipping cream
  • 1/2 cup chopped pecans

Recipe

  • 1 lightly grease a 9 inch square baking pan.
  • 2 in a medium bowl combine graham cracker crumbs and sugar.
  • 3 add the melted butter and toss together well.
  • 4 press into baking pan and set aside.
  • 5 in a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
  • 6 fold in softened ice cream and stir well to combine.
  • 7 spread ice cream mixture over crumbs smoothing the surface.
  • 8 cover with plastic wrap and freeze to firm.
  • 9 just before serving whip cream to soft peaks.
  • 10 cut ice cream into bars.
  • 11 garnish with whipped cream and nuts.