FRENCH BREAKFAST PUFFS

A friend sent me this recipe to share with you.

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 cup milk

Coating
• 1 1/2 cups sugar
• 1 tablespoon cinnamon
• 16 tablespoons (2 sticks) unsalted butter

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
3. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
4. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
5. Beat in the eggs and combine well.
6. Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
7. Pour batter into muffin cups filling to about 2/3 full.
8. Bake for 20-25 minutes, until lightly golden.
Coating
9. In a medium bowl, melt the 2 sticks of butter.
10. In another medium bowl, mix together the sugar and cinnamon for the coating.
11. Dip the muffins into the butter, making sure to completely cover.
12. Roll in cinnamon sugar.

I believe my friend got this from 365 Days of Baking

PUMPKIN CUPCAKES WITH CINNAMON FLECKED FROSTING

These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.

1 box (2-layer size) spice cake mix
1 cup sour cream
1 can (15-oz) pumpkin (not pumpkin pie filling!)
1/4 cup canola oil
3 large eggs
1 pkg (8-oz) cream cheese, room temperature
1/2 stick butter, softened
1 tsp vanilla extract
1 lb confectioners' sugar
1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.
Line 24 muffin tin cups with paper cupcake liners; set aside.

In large mixer bowl combine the cake mix, sour cream, pumpkin, canola oil, and eggs; beat until well blended.  Using a 1/4 cup measure place the batter in the prepared muffin cups.

Bake the cupcakes at 350 degrees for 20 to 22 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes then remove to wire racks to cool completely.

To make the frosting, place the butter, cream cheese, and vanilla extract in large mixer bowl and beat until well blended.  Gradually add in the confectioners' sugar, beating well.  Blend in the cinnamon until well blended.  Use to frost the pumpkin cupcakes.

Yield: 2 dozen cupcakes

file photo for reference

file photo

"GLAZED APPLE COOKIES"

This is another of the old, yellowed recipe clippings from my late mother's collection.  According to an article on the back of this clipping it is from an old Indiana Rural News publication.

Click on picture to enlarge for easy reading.

TOFFEE BAR CRUNCH PIE

1 1/2 cups cold half and half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix

3 1/2 cups (8-oz) frozen whipped topping, thawed

1 cup chocolate-covered English toffee bar chopped pieces

1 graham cracker crust

Pour cream into a large bowl; add pudding/pie filling mix and beat with a wire whisk about 1 minute until well blended. Allow to stand for 5 minutes. Fold in the whipped topping and toffee pieces. Spoon mixture into the crust.

Freeze 6 hours to overnight or until firm. Remove from freezer and let stand 10 minutes to soften before serving.

Return leftovers to freezer.

the file photo

EASY HALLOWEEN PIE

Please note this is a quick fix recipe but it does require a couple hours to chill before being cut to serve!

1 prepared chocolate crumb crust
1 pkg (4-serving size) orange gelatin
1 cup boiling water
1 pint vanilla ice cream, softened
whipped cream for garnish
candy corn for garnish
fresh mint for garnish, if desired

Completely dissolve the gelatin in the hot water. Spoon the ice cream into the gelatin and stir until melted and smooth. Chill until slightly thickened (about 10 minutes).

Pour the thickened gelatin into the prepared pie crust. Chill until firm (at least 2 hours). Garnish with whipped cream and candy corn. Add fresh mint, if using.

This file photo pie is decorated as a whole. You can also decorate each slice before serving, if desired.

file photo of this recipe

CARAMEL LAYER SQUARES

1 pkg (14-oz) caramels, unwrapped

1/3 cup evaporated milk

1 box German Chocolate Cake Mix

1/2 cup butter, melted

1/3 cup evaporated milk

1 cup chopped pecans or other nuts

1 cup chocolate chips

In a saucepan, melt caramels and first 1/3 cup milk together over low to medium heat.

In a bowl, combine the cake mix, butter, 1/3 cup evaporated milk and nuts. Press half the mixture into a greased 9" x 13" pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over the baked crust. Spread the caramel mixture over chips. Dot with the remaining half of the dough.

Bake 12-15 minutes. Allow to cool before cutting.

This recipe is from a former Dallas Cowboys Offensive Line Coach.

file photo for reference only

4-LAYER PUMPKIN CAKE WITH CREAM CHEESE ICING

3 cups all-purpose flour

2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk

FROSTING:1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into the center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.

TIP: Cake layers may be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Trim rounded tops from cakes. Using a long-serrated knife, cut each cake horizontally in half.

Using an electric mixer beat butter and cream cheese together until smooth. Add orange peel and orange juice until blended in. Add powdered sugar, about a cup at a time, beating until smooth.

Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).

TIP: Cake may be completed (without walnut garnish) 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Garnish cake with the walnuts before serving.

I have seen this several places on the internet. My version and this photo are from superfashion.us in 2019.

CINNAMON FRENCH TOAST BAKE

This recipe was a winner in the 2004 Pillsbury Bake-Off Contest.

1/4 cup butter or margarine, melted

2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup whipping cream

2 tsp ground cinnamon

2 tsp vanilla

1 cup chopped pecans

1 cup maple syrup

GARNISH:

Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

Heat oven to 375-degrees. Into an ungreased 13x9-inch (3-quart) glass baking dish, pour butter. Separate cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces and place pieces over butter in the baking dish.

In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour mixture over the cinnamon roll pieces. Sprinkle with pecans, drizzle with the cup of syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over individual servings. Serve with the 1/2 cup maple syrup.

Yield: 12 servings

PAULA DEEN'S PUMPKIN BARS

4 eggs

1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

file photo

Laura Bush's Cowboy Cookies

 

Ingredients

• 3 cups all-purpose flour
• 1 TBS. baking powder
• 1 TBS. soda
• 1 TBS. cinnamon
• 1 tsp. salt
• 3 sticks butter, softened
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 3 eggs
• 1 TBS. vanilla
• 3 cups oatmeal, old-fashioned
• 2 cups of dried cranberries
• 2 cups pecans, chopped
• 1 cup coconut flakes

Instructions

1. Mix flour, baking powder, soda, cinnamon, and salt in a bowl. Set aside.
2. In a very large bowl, beat butter until smooth and creamy.
3. Add sugars and combine thoroughly.
4. Add eggs one at a time, beating after each.
5. Add vanilla.
6. Stir in the flour mixture until just combined. (This will become very thick.)
7. Stir in the oats, craisins, coconut and pecans.
8. Drop a heaping spoon on a baking sheet lined with parchment paper, spacing 2-3 inches apart. You want this far enough apart so cookies do not touch once baked.
9. Bake at 350° for 8 to 10 minutes or until edges are lightly browned and cookies are still slightly doughy in the middle. Allow cookies to cool for 2 to 3 minutes on the counter and then transfer them to a wire rack to cool.
10. These cookies are the best and make a large number of cookies.

file photo