Tuesday, November 20, 2018

PUMPKIN SPICE DESSERT

1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completely before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

Note: This Nestle photo is used for reference. It is almost
the same as this recipe.

Monday, November 19, 2018

ARKANSAS PLANTATION PIE

1 1/2 cups cooked or canned sweet potatoes, mashed
1/2 cup brown sugar
1 tsp cinnamon
1/3 tsp salt
3 eggs, separated
1 cup milk
2 tbsp butter, melted
1/2 cup chopped pecans
1 9 or 10-inch unbaked pastry shell
1 tbsp brown sugar

Preheat oven to 425 degrees.

In a mixing bowl combine the mashed sweet potatoes, one-half cup brown sugar, cinnamon, and salt. Beat the egg yolks and add to the mixture. Add the milk, butter, and pecans; mix together well. Pour the mixture into the unbaked pie shell. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.

During the last few minutes the pie is baking at 350 degrees, beat the egg whites until stiff but not dry. Add the tablespoon of brown sugar, beating well to dissolve into the egg whites. At the end of the above baking time, remove the pie from the oven and add the egg white meringue to the top of the pie being careful to go all the way to the crust and seal edges. Reduce heat to 325 degrees and bake pie an additional 20 minutes.

Sorry, I do not have a picture of this pie.

Saturday, November 17, 2018

GLUTEN FREE CHOCOLATE COOKIES

I often have folks ask for gluten free desserts. I never make this as my health problems require gluten but I do have a few recipes. He is a chocolate cookie recipe you may want to try for the holidays if you or friends/family need to eat gluten-free desserts.

1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl combine the confectioners' sugar with the cocoa, cornstarch, and salt. Gradually add in the egg whites, stirring with a spoon until mixture forms into a dough. The mixture should be thick enough that you can form it into small balls; if not add a little more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are glossy and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium


NOTE: This is a file photo of a gluten-free chocolate cookie used for reference only.
This cookie does not appear to contain chopped nuts.


MOE BANDY'S WONDERFUL CHOCOLATE CAKE

Moe Bandy is a country music star as well as a former working cowboy. He graciously shared his recipe for this chocolate cake with his fans and other chocoholics.

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 sticks butter
4 tbsp cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

ICING:

1 stick butter
6 tbsp buttermilk
4 tbsp cocoa powder
1 box (1 lb) powdered sugar
1 cup chopped nuts
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a jelly-roll pan; set aside.

Into a large mixing bowl, sift together the flour, sugar, and baking soda; set aside.

In a medium saucepan over medium heat, combine the butter, cocoa, and water. Bring the mixture to a boil, stirring constantly. Pour the hot mixture over the dry ingredients in the bowl. Add the eggs, buttermilk and vanilla extract to the batter; mix together well. Pour into the prepared pan and bake in a 350 degree oven for 15 to 20 minutes until a toothpick inserted in center comes out clean.

To make the icing:

In a saucepan, combine the butter, buttermilk, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the powdered sugar, chopped nuts, and vanilla extract. Mix together well and spread over the hot cake. Allow to cool before cutting to serve.

 Note: File Photo

Thursday, November 15, 2018

MINI VANILLA CUPCAKES

1/2 cup butter, softened
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla
1/2 cup milk
1 1/3 cup all-purpose flour

Heat oven to 350 degrees. Line mini-muffin pans with paper liners, set aside. (Recipe makes 48 mini cupcakes but can be baked in shifts.)

In a large mixing bowl, using an electric mixer, beat together the butter, sugar, baking powder, and salt for one minute. Add the eggs, one at a time, beating after each addition. Mix the vanilla with the milk. Beat the flour into the mixture alternately with the milk/vanilla mixture. Beat just until blended. Drop one tablespoon of batter into each prepared mini-muffin tin.

Bake at 350 degrees for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack approximately 5 minutes before removing from pan to wire rack to cool completely.

Frost with your favorite icing.

Note: File Photo

Wednesday, November 14, 2018

PUMPKIN MUFFINS WITH PECANS

1 3/4 cups unsifted flour
1 1/4 cups granulated sugar
1/2 cup chopped pecans + more for garnish (if desired)
2 tsps ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
2 large eggs
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water

Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper liners and set aside.

In a large bowl combine the flour, sugar, pecans, cinnamon, baking soda, salt, cloves, nutmeg, ginger, and baking powder; set aside.

In a medium bowl, beat the eggs. Beat in the pumpkin puree, canola oil and the water just until blended. Stir the egg mixture into the flour mixture just until moistened - batter will be lumpy. Spoon the batter into the prepared muffin cups filling each to 3/4 full. Sprinkle a few pecan pieces over tops, if desired.  Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

 Note: File Photo

Tuesday, November 13, 2018

PINEAPPLE PECAN PIE

1 9-inch pie crust, not baked
Filling:
1/4 cup chopped pecans
2 cans (20-oz each) unsweetened chunk pineapple, drained
1 cup sugar
1/4 cup all-purpose flour
Topping:
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 425 degrees.

To make the filling: Sprinkle the chopped pecans over the unbaked pie crust. Mix the pineapple, sugar, and flour together; pour over the pecans in the crust.

To make the topping: Cut the butter into the brown sugar; add the flour, cinnamon and nuts. Sprinkle the topping over the filling.

Bake at 425 degrees for 45 minutes or until the center of the pie is set.

For fun file photo. I have no picture of this pie.

Monday, November 12, 2018

ALMOND SQUARE COOKIES

2/3 cup sugar
1/8 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 cup butter, cut up
2 eggs, separated
1 tsp almond extract
2/3 cup sliced unsalted almonds

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil allowing foil to extend over the ends of the pan by about two inches. Lightly spray the foil with a nonstick cooking spray. Set aside.

Mix one tablespoon of the sugar and the cinnamon together and set aside.

Using a food processor, pulse the remaining sugar, flour, and salt together until blended. Add butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and almond extract; pulse just until mixed. Press the dough into the prepared pan.

Lightly beat the egg whites. Brush whites onto dough until the dough is moistened. This won't take all of the whites. Sprinkle the almonds over the egg whites. Sprinkle the cinnamon sugar mixture over the almonds. Gently press almonds into the dough.

Bake at 350 degrees for 20 to 25 minutes until lightly browned. Place pan on a wire rack and cool in the pan for 10 minutes. These cookies are easier to cut while they are slightly warm. Lift from the pan, using the foil ends as handles, and place on a cutting board. Cut into squares. Remove the squares from the foil and place on the wire rack to cool completely.

Note: File Photo for reference only.

Sunday, November 11, 2018

EASY APPLE STRUDEL

1/3 cup raisins (reg or golden)
2 tbsp water
1/4 tsp vanilla extract
3 cups apples, peeled & coarsely chopped
1/3 sugar
2 tsp sugar
3 tbsp flour
1/4 tsp ground cinnamon
8 sheets phyllo dough (18 x 14-inches)
2 tbsp melted butter
2 tbsp canola oil

Combine the raisins, water, and vanilla extract together in a small microwavable bowl. Microwave, uncovered, for 1 to 1 1/2 minutes on high; let stand in microwave for 5 minutes. Drain.

In a mixing bowl, toss the apples, 1/3 cup of sugar, flour, and cinnamon together. Add the raisins and toss lightly. Set aside.

On your work surface, place one sheet of the phyllo dough, keeping other sheets covered with a damp towel to prevent drying out. Combine the melted butter and the canola oil; reserve 2 teaspoons. Lightly brush the butter mixture on the sheet of phyllo. Repeat the process until all 8 sheets of phyllo have been used, stacking one on top of the others. Place the apple mixture in the center of the phyllo sheets to within 2-inches of both ends and one long side and within 4-inches of the other long side. Fold both short edges up over the filling. Roll up jellyroll style starting with the long side with the 2-inch border. Place strudel seam side down on a baking sheet sprayed with nonstick cooking spray. Use a sharp knife to cut diagonal slits in the top of the strudel. Brush with the reserved butter mixture. Sprinkle with the 2 teaspoons of sugar.

Bake in a preheated 350 degree oven for 35 to 40 minutes or until golden brown. Best when served warm.

NOTE: You may make this a diabetic friendly recipe by replacing the sugar with Splenda granular. It will not affect the strudel.

 Note: File Photo

Saturday, November 10, 2018

LITE VANILLA CAKE

1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.

In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.
* You can cut back on sugar by using Splenda Baking Sugar Blend

FROSTING:
3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp low-fat milk

Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.

Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.
Note: File Photo