Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
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Sopapilla Cheesecake Squares are like the perfect potluck dessert. Delicious, easy, AND portable!
These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets. It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none. It only takes a few seconds to press the cut sheets back together, so either one works.
If you like your topping a little less thick, just reduce the butter by a couple of tablespoons. Just make sure you cover it completely with sugar and cinnamon. Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter. Basically, you want to make sure that your butter has absorbed as much sugar as possible.
While these can be eaten warm, I don’t find the flavor is at its best during this time. Besides, it will be far too messy to eat with your hands.
I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these. In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.
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Butterscotch Pie perfection has been an elusive mystery to me. My grandmother could make them. If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.
Any time I have tried to make one, it has either been runny or grainy, and sometimes both. For me, I think the problem has something to do with the way I was mixing ingredients. Generally, it looks curdled to me before I even add eggs. Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.
The flavor has never been an issue, just the finished texture. During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill. They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.
The first find that needed to be cooked and adjusted was Butterscotch Pie. The reason for adjustments is that these recipes are designed for 50 and 100 people. There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.
I tested this recipe with my modifications using flour and using cornstarch. We prefer the texture of the flour version, but the cornstarch version seemed to set up better. Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.
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Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
I had never heard of a cream horn before I met my husband. I never ate one until our first trip to Florida together. If I remember right, he found them at a gas station, wrapped individually. They seemed to be pretty elusive back then.
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I have been on a cherry recipe kick lately. Everyone seems to love cherry anything! Cherry Coffee Cake is no exception to this rule.
Cherry Coffee Cake is always a welcome morning addition. I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime. It goes great with coffee or a glass of milk. The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.
It does not have to be made with cherries though, any pie filling can be used as a replacement. If you choose to use another flavor, you might want to omit the almond extract in the cake batter. Cinnamon would be a much better flavoring for apple and blueberry.
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Angel Food Layer Cake has a creamy middle layer of cream cheese. Topped with cherries makes a beautiful presentation. Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.
This can be made with either a box mix or by making your own. I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.
There is no rule that says you must bake and angel food cake in a tube pan. It can be made in a 9 X 13. It will take less time to bake and it will require some patience and gentle effort to get it out of the pan. In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.
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Sweet Bacon Crackers are an idea that have been running around the internet for quite some time. Lord knows, I have looked at a few of them, so it is hard telling which onse was the first one I saw. It is also hard to tell if there was any one recipe that I have used so I apologize to any other blogger out there who believes this recipe may belong to them.
This can be made any type of cracker that you would like. I prefer the buttery small rectangles, only because I like the shape that this cracker becomes. All of the cracker types will shrink somewhat in the general area the bacon is wrapped.
The key to keeping your crackers together is to keep the heat high in the oven. If you cook these too slow, there is more time for the grease to absorb into the crackers and they will be soggy in the middle. But if you like your pork fat, this might be the way you want to cook them.
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I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.
Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.
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Flat Bread pizza when made on homemade flat bread, creates a very crispy crust. This crust does contain yeast, unlike our thin pizza crust recipe. Both are good, but this one can be made on very short notice if there are flat bread rounds in the freezer.
If you have read the flat bread post, then you know I make these quite a bit and freeze them just for pizza making.
This is not as easy as our other recipe for thin pizza crust, unless you have premade these flat breads and pull them out of the freezer. Then it IS easier than thin crust pizza.
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Pecan pie bars turned up in my holiday recipe rotation out of necessity. It was necessary to avoid any further embarrassments served out of my kitchen.
Let me explain. I had a neighbor in Mississippi that thought I was a great cook. This alone should have been enough to keep me happy, but the truth of the matter was his mother also thought I was a great cook. That made me do some internal cartwheels, you really wouldn’t want to see this old body do a real cartwheel.
When I was asked to make some pies for their Thanksgiving dinner I was honored. After all, a true southern family wanted my cooking. In addition to the pecan pie, I think I made them a chocolate pie.
I was so proud to send the pies next door for him to take to his family function. Imagine my horror when the reports came back that it wasn’t set up when they cut into it. I am probably sitting here with that some shocked face I had when I heard it. I was so devastated that I have had a mental kitchen block about pecan pies since then that I have yet to attempt one again.
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