PUMPKIN PIE WITH SWEETENED CONDENSED MILK

You may be asking why I am posting a pumpkin pie recipe in February.  The answer is simple.  Pumpkin is healthy and should be eaten year-round!  So, bake up a tasty pumpkin pie to enjoy with family and/or friends.

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch-deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired. Top that whipped cream with a sprinkle of cinnamon or pumpkin pie spice.

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NO BAKE ITALIAN CAKE

If you know me, you know I love coconut.  I will make me a sugar-free version of this!  Thanks Anna DeLong for sharing this recipe with me!

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

 

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S^® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.

Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.

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FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla, beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

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BANANA CRUMB PIE CRUST

1/2 ripe banana

6 tablespoons butter, preferably unsalted
2 cups graham cracker crumbs

Preheat oven to 350 degrees. In a large bowl, cream the ingredients together until well mixed, using your hands. Press the mixture into a 9-inch pie plate. Bake at 350 degrees for 12 to 15 minutes or until brown. Remove from the oven and allow to cool completely. Fill with your favorite banana pie filling recipe.

 

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COUNTRY APPLE COFFEE CAKE

This recipe was the Grand Prize-winning recipe in the 1984 Pillsbury Bake-Off.

Coffee Cake:

2 tbsp butter or margarine, softened

1 1/2 cups chopped peeled apples

1 can (12-oz) Pillsbury Golden Layers refrigerated flaky biscuits

1/3 cup packed brown sugar

1/4 tsp ground cinnamon

1/3 cup light corn syrup

1 1/2 tsp whiskey, if desired

1 egg

1/2 cup pecan halves or pieces

Glaze:

1/3 cup powdered sugar

1/4 tsp vanilla

1 to 2 tsp milk

Heat oven to 350-degrees. Using 1 tablespoon of the butter, generously grease a 9-inch cake pan or an 8-inch square pan. Spread 1 cup of the apples in the pan. Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange pieces, points up, over apples. Top with remaining 1/2 cup apples.

In a small bowl, mix remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey (if using) and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon mixture over the apples.

Bake at 350-degrees 35 to 45 minutes or until deep golden brown. Remove from oven and cool 5 minutes. If desired, remove from pan to a serving plate.

In a small bowl, mix glaze ingredients, using enough milk for desired drizzling consistency. Drizzle over the warm cake. Serve warm or cool.

Leftover should be covered and refrigerated.

Yield: 8 servings

MARTHA WASHINGTON BALLS

I got the recipe for these little candies that taste like Almond Joy candy bars from my sister-in-law several years ago.

2 boxes of confectioner's sugar
1 stick of butter (1/2 cup), softened 
(must use real butter, no substitutes)
1-14 oz. can sweetened condensed milk
1 tsp pure almond extract
1-14 oz bag pkg. shredded coconut
1 1/2 cups chopped nuts
1-12 oz. pkg. semi-sweet chocolate chips
1 bar paraffin

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

Alternatives:
1. Just use melted chocolate chips w/o the paraffin. It is more difficult to get good coverage, messy and frustrating. You will not get the shine, but you are not eating paraffin, if that bothers you.
(Shocking news: Most chocolates that you buy have paraffin mixed with the chocolate.) 
2. Use melted almond bark with a little vegetable oil or Crisco added to get even coverage. Place dipped candies in the freezer for five minutes, to get the shine. (Almond bark will make the candies sweeter).

Too bad these aren't diabetic-friendly since Almond Joy is my favorite candy bar!  Enjoy some for me!

OLD FASHIONED KENTUCKY PEANUT BUTTER ROLLS (CANDY)

INGREDIENTS

2 1/2 c white sugar
1/2 c water
1/2 c corn syrup, light
1 tsp vanilla extract
3 egg whites
creamy peanut butter
enough powdered sugar to well coat working surface

Directions
1 First beat the 3 egg whites until stiff.
Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
Pour onto powdered sugar working surface and roll thin (powder sugar your roller)
Spread a thin layer of peanut butter.
Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).

From a friend of mine in Kentucky.

LEMON CAKE WITH LEMON VANILLA SAUCE

I got this recipe years ago from a friend.

Lemon Cake with Lemon Vanilla Glaze 

3 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk 
3 large eggs, at room temperature, lightly beaten
1 large egg yolk, at room temperature
1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks) 
2 cups sugar 

Preheat oven to 350 degrees. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.

Next, whisk flour, baking powder, baking soda, and salt in large bowl. In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine. With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Then at medium speed add the eggs, mixing until incorporated. Reduce to mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined, . Pour batter into prepared bundt pan.

Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

GLAZE

2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
2 teaspoons grated lemon zest

Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. 

CHOCOLATE-PEANUT BUTTER SHEET CAKE

2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

1 cup water

1/2 cup butter, cubed

1/2 cup creamy peanut butter

1/4 cup baking cocoa 

3 eggs

1/2 cup sour cream

2 tsp vanilla extract

Frosting:

3 cups confectioners' sugar

1/2 cup creamy peanut butter

1/2 cup milk

1/2 tsp vanilla extract

1/2 cup chopped peanuts, salted or unsalted

Preheat oven to 350-degrees. Grease a 9x13-inch baking pan, set aside.

In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa, bring just to a boil, stirring occasionally. Add to the flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, sour cream and vanilla until blended, add to the flour mixture, whisking constantly. Transfer batter to the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the frosting while the cake bakes. In a large bowl, beat the confectioners' sugar, peanut butter, milk and vanilla until smooth.

Remove cake from oven to a wire rack. Spread the frosting, immediately over the cake and sprinkle with peanuts. Allow to cool completely before cutting to serve.

Yield: 15 servings

toh 2015