JUICY PEACH CRISP

 

6 fresh peaches, peeled, pitted, sliced

1/2 tsp almond extract
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter

Preheat oven to 375 degrees.
Grease an 8-inch square baking dish.

Place the peaches in the bottom of the prepared baking dish; sprinkle with the almond extract.

In a mixing bowl, combine the flours, sugars, cinnamon and salt; using a pastry cutter or two knives, cut the butter into the mixture until it resembles crumbs.

Sprinkle the flour mixture in an even layer over the peaches.

Bake at 375 degrees for 45 minutes or until bubbly and browned.

Yummy served with ice cream!

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FIG PRESERVES

5 lbs whole figs, stemmed

5 lbs granulated sugar
3 large lemons, sliced thin

Put figs in a large stockpot and pour the sugar over the figs; let sit overnight.

Place the pot over medium heat and cook until sugar is dissolved. Reduce heat to low, add lemon slices and cook 2 hours or until syrup is thick.

Pack into 8 1/2-pint jars that are have been sterilized and are hot, place hot lids on jars and sterilize in a hot water bath for 15 minutes.

Remove from water and set aside to cool. Lids should pop and not bounce back when touched in the center with a finger. Any jars that do not seal should be refrigerated.

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ROOT BEER CUPCAKES

This is an old recipe I got from Pillsbury back in the 1980s.

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/3 cup finely crushed root beer-flavored hard candy
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1/8 tsp ground cinnamon
1 cup root beer
1/2 cup shortening
2 eggs

Preheat oven to 350 degrees.
Line 18 to 20 muffin cups with paper baking liners; set aside.

In a large mixer bowl, combine all ingredients at low speed until moistened; beat at medium speed for 2 minutes.

Fill the paper-lined muffin cups 2/3 full of the batter. Bake at 350 degrees 15 to 25 minutes or until the cupcakes spring back when lightly touched in the middle by a finger. Remove from pans. Cool completely on wire racks.

Frost with your favorite buttercream and sprinkle with chopped hard root beer candies or add crushed candies to a carton of frozen whipped topping, thawed, and pile on top of cupcakes. If using whipped topping, refrigerate until serving time and refrigerate any leftovers.

Note: File Photo

MUFFINS THAT TASTE LIKE DOUGHNUTS

 

3/4 cup sugar

1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

Preheat oven to 350. 

Lightly grease 10 muffin cups; set aside.

In a large bowl, beat together sugar and egg until light in color. 

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into the muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Yield: 10 muffins

Note: This is a recipe from Sara Lilian

Note: File Photo

DR. PEPPER BROWNIE TRUFFLES

3/4 cup butter, divided and softened

1/3 cup unsweetened baking chocolate
1 cup Dr. Pepper + 1/4 cup for icing
2 large eggs
1 cup granulated sugar
1 tsp cherry extract
2 tsp vanilla extract, divided
1/2 cup all-purpose flour
1 tsp sea salt
1/4 tsp baking soda
1/2 cup buttermilk
3 tbsp unsweetened cocoa powder
16-oz powdered sugar
1 tbsp honey
Nonpareils' candies for decorating

Preheat oven to 350 degrees.
Grease a flour a 9-inch square baking pan; set aside.

Melt 1/2 cup of the butter, baking chocolate and 1 cup Dr. Pepper together in a large saucepan; remove from heat. Blend the eggs and sugar with the cherry extract and 1 teaspoon of the vanilla extract. Whisk in the flour, buttermilk, salt and baking soda. Pour batter into the prepared pan and bake at 350 degrees for 30 minutes or until done.

While the brownies are baking, make the icing. Heat remaining butter, the cocoa powder, and remaining Dr. Pepper until butter is melted. Stir to blend well. Stir in the powdered sugar, remaining vanilla extract and the honey.

When brownies are removed from oven, drizzle the icing over the top and sprinkle with the nonpareils. Allow to cool completely then cut into bite-size pieces to serve.

Note: I have not yet tried this recipe. I just received it from Kroger and thought it would be a good recipe to share.

Note: This picture is from Kroger several years ago.

Happy Christmas Weekend

 

PAUL'S PUMPKIN PATCH PUDDING

Back in the 1990s (I have no idea if it is still there) there was a family restaurant in Bird-in-Hand, Pennsylvania that featured this delicious pudding The recipe is named in honor of the founder, Paul Smucker, who founded the restaurant in the 1970. They happily shared this recipe.

2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or margarine, melted

Combine above ingredients and press into a 9 x 13-inch baking pan; set aside.

Preheat oven to 350 degrees.

Cream Cheese Layer:
1 pkg (8-oz) cream cheese, softened
3/4 cup sugar
2 eggs

In a mixing bowl, beat the cream cheese, sugar and eggs until blended; pour over the crust. Bake at 350 degrees for 15 minutes or until set. Cool on a wire rack for 1 hour.

Pumpkin Filling:
1 tbsp unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups cooked or canned pumpkin
1 1/2 cups sugar, divided
1 cup milk
1 tbsp ground cinnamon
1 tsp salt
1 cup whipping cream
Additional whipped cream, optional

Soften gelatin in cold water; set aside.

In a small mixing bowl, beat egg yolks until thick and lemon-colored; set aside.

In a saucepan, combine pumpkin, 1 cup sugar, milk, cinnamon and salt; bring to a boil. Boil for 2 minutes. Stir in 1 cup of the hot pumpkin mixture into the yolks; return all to the saucepan. Bring to a gentle boil; cook, stirring, for 2 minutes. Remove from the heat; stir in the softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes.

In another mixing bowl, beat cream until soft peaks form; fold into the pumpkin mixture. Pour over the cream cheese layer. Refrigerate 2 hours. Serve with whipped cream, if desired.

Yield: 12-15 servings

Note: This is a file photo.

PUMPKIN GOOEY BUTTER CAKE

1 box (2-layer size) yellow cake mix

4 eggs, divided
2 sticks butter, melted, divided
1 can (15-oz) pumpkin
1 pkg (8-oz) cream cheese, softened
2 tsp vanilla extract
16-oz powdered sugar
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
Whipped cream for topping.

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking dish or pan; set aside.

In a medium mixing bowl, combine the cake mix, 1 egg, and 1 stick of the melted butter; pat mixture onto the bottom of the prepared baking dish/pan.

In a large mixing bowl, using an electric mixer, beat the pumpkin and cream cheese until smooth. Add the remaining 3 eggs, other stick of melted butter, and the vanilla; beat until combined. Add powdered sugar, cinnamon and nutmeg; mix well. Spread over the cake mix layer in the pan and bake at 350 degrees 40 to 50 minutes being careful not to over bake. The center should remain a little gooey.

To serve, top with whipped cream.

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PUMPKIN SPICE TRES LECHES CAKE

 

1 pkg (2-layer size) yellow cake mix

1 box (3.4-oz) pumpkin spice instant pudding mix
1 can (12-oz) evaporated milk, divided
1 can (14-oz) sweetened condensed milk
1/2 cup sour cream
1/2 tsp pumpkin pie spice
2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.

Prepare cake mix according to the package directions. Add in the dry pudding mix and 1/4 cup of the evaporated milk. Pour into the prepared pan and bake according to directions on cake mix box.

Allow cake to cool in the pan for 10 minutes. Pierce with a large fork at 1/2-inch intervals.

In a blender, combine the sweetened condensed milk, remaining evaporated milk, sour cream, and spice, blend until well blended. Slowly pour over the cake in the pan. Refrigerate for 1 hour.

Frost cake with the whipped topping before cutting to serve. Garnish by sprinkling ground cinnamon lightly over the top, if desired.

Note: File Photo

This Kraft recipe has received a 5-star rating from consumers.

ORANGE-GLAZED CRULLERS

Note: This is a recipe I got from TOH back in the 1990s.

1 pkg (1/4-oz) active dry yeast
1/4 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
Oil for deep frying

Glaze:
2 cups powdered sugar
3 tbsp orange juice
1 tsp grated orange peel

In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, salt, and eggs; mix well. Beat in 2 cups of the flour until smooth; add remaining flour mixing until blended.

Grease a large bowl and place dough in bowl, turn once to grease top of dough. Cover and refrigerate overnight.

Punch down dough; divide in half. Place one half back in the refrigerator. Place second half onto a floured surface and roll out to an 18 x 9-inch rectangle. Cut rectangle widthwise into 3/4-inch strips. Fold each strip into half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. Heat oil to 375 degrees in an electric skillet or deep fryer. Fry crullers, a few at a time, until golden brown, about 1 minute per side; turn with a slotted spoon. Drain fried crullers on paper towels.

Combine the glaze ingredients until smooth and brush over the crullers.

Yield: Approximately 3 dozen.

Note: File Photo - This is the photo that was with the recipe I saved.

FROSTED PUMPKIN DOUGHNUTS

 

2 large eggs

1 cup granulated sugar
2 tbsp butter, softened
1 cup pumpkin puree
1 tbsp lemon juice
4 1/2 cups all-purpose flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup evaporated milk
Oil for deep frying

In a mixing bowl, beat the eggs, sugar and butter. Add pumpkin and lemon juice; mix well.

Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to the pumpkin mixture alternately with the evaporated milk. Cover and refrigerate for two hours.

Turn out on a lightly floured surface and knead 5 or 6 times. Roll dough to a 3/8-inch thickness. Cut using a 2 1/2-inch donut cutter.

Heat oil to 375 degrees in a deep-fryer or a deep skillet or pan. Fry donuts, a few at a time, for about 3 minutes until golden brown. Remove using a slotted spoon and drain on paper towels. When cool, frost with the following"

Frosting:
3 cups powdered sugar
2 to 3 tbsp orange juice
1 tbsp evaporated milk
1 tsp grated orange peel

Combine all ingredients and spread over the cooled doughnuts.

Yield: About 3 dozen

Note: This is a recipe I have had since the 1990s. It is probably from a Reiman publication.

File Photo

CRANBERRY-ORANGE BUNDT CAKE

2 tbsp sugar for sprinkling in pan

1/2 cup butter
1 cup sugar
3 large eggs
1 tbsp orange zest
Juice of 1 orange
1 cup sour cream
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh cranberries

Icing:
1 cup powdered sugar
2-3 tbsp milk or orange juice

Preheat oven to 350 degrees.
Spray an 8-cup Bundt pan with nonstick cooking spray and sprinkle the 2 tablespoons of sugar over the bottom of the pan; set aside.

In large mixer bowl, cream the butter and sugar until sugar turns a lemon color, about 4-5 minutes. Add eggs, one at a time, and mix until well incorporated. Add the orange zest and juice. Add sour cream; incorporate well. Add the flour, baking powder and salt. Beat until blended.

Using a large spatula or wooden spoon, gently fold in the cranberries.

Bake at 350 degrees for 50-55 minutes until a tester inserted in cake comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.

Turn cake out onto a wire rack to cool completely.

To make icing glaze, combine ingredients until smooth and of a heavy drizzle consistency. Drizzle over cake allowing to run down the sides.

Note: This is a tasty tart cake.

file photo

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING

 

Fruit mixture:

5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

file photo

FLUFFY CRANBERRY FRUIT SALAD

1 can (20-oz) unsweetened pineapple tidbits, drained
1 can (16-oz) whole-berry cranberry sauce
1 can (11-oz) mandarin oranges, drained
1 carton (8-oz) frozen whipped topping, thawed
1/2 tsp grated orange peel
1/2 cup pecan halves, toasted
lettuce leaves for serving, optional

In a large mixing bowl, combine the pineapple, cranberry sauce, and oranges.

Fold the whipped topping and orange peel into the cranberry mixture.

To serve, arrange pecan halves on salad. For individual servings, place on lettuce leaves if desired.

Yield:12-14 servings

This is another of my recipes from the 1990s. I'm sure it is from a Reiman Publication, probably TOH.

Note: File Photo

APPLE DUMP CAKE

2 cans apple pie filling

1 box spice cake mix

1 cup butter, cut into pats

chopped pecans

cinnamon

Preheat oven to 350 degrees.

In a 9X13 baking pan, spread the pie filling over the bottom. Sprinkle the dry cake mix over the pie filling. Place the pats of butter over the top of the cake mix. Sprinkle with chopped pecans and cinnamon to taste.

Bake at 350 degrees for 40 minutes.

Delicious served with a dollop of whipped cream or ice cream.

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ONE BOWL MOCHA CHOCOLATE CAKE

This healthier version cake is moist and delicious. The recipe showed up one day in my mailbox about 5 or 6 years ago. Being a chocolate lover, I knew it was a keeper.

3/4 cup plus 2 tablespoons whole-wheat pastry flour (Lighter than regular whole-wheat flour. I use white whole-wheat flour.)

1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees.

Spray a 9-inch round cake pan with nonstick cooking spray. Cut a round of waxed paper for the bottom of the pan.

Whisk the dry ingredients together in a large mixing bowl. Add the buttermilk, brown sugar, egg, oil, and vanilla extract. Beat on medium speed for 2 minutes. Add the hot coffee and beat until blended. Pour the batter, it will be thin, into the prepared pan and bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. 

Remove cake from oven and cool in pan for 10 minutes. Remove from pan, peel off waxed paper and allow cake to cool completely. Dust the top with the confectioners' sugar before slicing to serve.

Yield: 1 round 9-inch layer

File Photo

GOLDEN HARVEST MUFFINS

Note: This is one of my recipes that started as a Pillsbury recipe before I changed it to suit my family. These muffins are good anytime but would be especially good at a holiday brunch.

2 eggs
3/4 cup coconut or olive oil
1/4 cup milk
1 tsp vanilla extract
1 tsp lemon extract
1 cup all-purpose flour
1 cup white whole-wheat flour
1 cup packed brown sugar
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 1/2 cup shredded carrots
1 cup peeled shredded apple
1/2 cup flaked coconut
1/2 cup raisins, optional (I hate raisins)
3/4 cup sliced almonds

Preheat oven to 350 degrees.
Grease or line with paper baking cups, 18 regular size muffin cups; set aside.

In a large mixing bowl, beat eggs, oil, milk, and vanilla with a wire whisk until blended. Add the flours, sugar, baking soda, salt and cinnamon; stir just until moistened. Using a large spoon or spatula, stir in the carrots, apple, coconut, raisins and 1/2 cup of the almonds.

Place batter in the muffin cups filling each cup about 3/4 full. Sprinkle the remaining almonds over the tops of the muffins.

Bake at 350 degrees for 20-25 minutes until a wooden toothpick inserted in the centers comes out clean. Cool in the pan approximately 5 minutes before transferring from the muffin pans to a wire rack to cool completely.

Pillsbury Photo