Category: Desserts

Oatmeal Pie

2 eggs beaten, 2/3 cup sugar, 2/3 cup uncooked oatmeal (I prefer old-fashioned oats but quick cooking will work as well) 1 tsp. vanilla, 2/3 cup melted margarine, 2/3 cup corn syrup, 1/4 tsp. salt.

Mix all ingredients together and pour into uncooked pie shell.  Bake at 350 degrees for about l hr.  Tastes very similar to pecan pie.

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Homemade Yogurt

For a quart of yogurt, you need:
1 quart of milk
1/2 cup dry milk powder (not absolutely necessary but makes it thicker)
1/4 – 1/2 cup yogurt starter (plain – not vanilla – yogurt) room temperature

To Make:
Mix the milk and dry milk powder well. Heat in microwave to 180 degrees.  Cool down to 115 degrees.  To cool faster put pot in a pan of cold water. When cool, add a yogurt starter to a small amount of milk.    Add all milk and whisk well. Pour milk into a yogurt maker and incubate for 6 to 8 hours. Refrigerate. Serve!

I got this recipe from http://homejoys.blogspot.com/2008/10/make-it-yourself-yogurt.html

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Zucchini Brownies

I got this recipe from Vicki and they are delicious!!

1/2 cup oil, 1 and 1/2 cups sugar, 1/2 cup cocoa powder, 1 tsp salt, 1/2 cup walnuts-chopped, 2 tsp. vanilla, 2 cups all purpose flour (I used whole wheat flour) 1 and 1/2 tsp baking soda and 2 cups shredded zucchini.  Mix everything together except zucchini and nuts.  Fold in zucchini and nuts.  Bake at 350 degrees unitl done.  Approximately 30 min.  9 X 9 pan makes thick brownies  9 X 13 pan makes thinner.

No mistake-this recipe DOES NOT contain eggs.

 

 

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Honeybun Cake

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1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz. sour cream.  Mix ingredients, spread 1/2 of cake mixture in a greased 9 x13 cake pan.  Sprinkle 1/2 of the following mixture on top:

1 cup brown sugar mixed with 1 tbsp. cinnamon

spread remaining cake mixture on top sprinkle remaining brown sugar mixture on top and swirl with butter knife.  Bake at 350 degrees for 35 min or until done.    Glaze cake when cooled.

Glaze for cake:  2 cups powdered sugar, 5-6 tbsp evaporated milk, and 1 tsp. vanilla.

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Pumpkin Whoopie Pies

Ingredients

  •  1 stick butter melted
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

  1. Preheat the oven to 350°.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
  3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completelely
  4. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies

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Pumpkin Spice Cake

1 pkg. (2-layer size) yellow cake mix
 
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
 
1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)
 
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
 
1/2 cup water
 
3 eggs
 
1 Tbsp. pumpkin pie spice
 

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with  Cream Cheese Frosting;  Keep refrigerated.

Kraft Kitchens Tips

 
How to Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Cooking Know-How
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.  (I used canned pumkin and it worked just fine)
 
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Cream Cheese Frosting

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluff

I got this recipe from Paula Deen at Food Network.  This makes a large amount of frosting.  To frost a 9 X 13 cake, I only make half the recipe.

 
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Buttermilk Chocolate Cake

 

 

 

2 cups flour (I use whole wheat)

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

2 eggs

1 teaspoon salt

1 cup buttermilk

1/2 cup oil

1/2 cup applesauce

1 1/2 teaspoons vanilla

1 cup boiling water

1. Preheat oven to 300ºF (this is a slow bake chocolate cake recipe)

2. Grease and flour a 9 in x 13 inch baking dish

3. Place all the ingredients into a mixing bowl and mix at medium speed until all the ingredients are blended and smooth.

4. Pour into the greased and floured pan and bake for 1 hour, or until done.

5. Frost as desired with your favorite frosting.

 

Recipe for homemade buttercream frosting

3 1/2 cups powdered sugar, 1/2 cup butter softened, 1 tsp vanilla, 3 tbsp evaporated milk.  Combine all ingredients and enjoy.  I got this recipe from a blog friend https://holcombfamilyrecipes.wordpress.com  I am not a big fan of chocolate but this cake is really good.

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Fantasy Fudge

I got this recipe years ago from the back of a marshmellow creme container.  I have used it since for making fudge.  It is easy and delicious.

Fantasy Fudge in the microwave

3/4 cup butter, 3 cups sugar, 5 oz. evaporated milk, 1 12 oz package chocolate chips (2 cups), 1 7 oz jar marshmellow cream, 1 tsp. van.

Microwave butter in 4 qt glass bowl on high 1 min.   Add sugar and evaporated milk.  Mix well.  Microwave on high 3 min. Stir.  Microwave on high 2 min.  Stir.   Microwave on high 3 min. Stir.  Microwave on high 2 min.  Stir.  Remove from microwave, add chocolate chips.  Stir until chips are melted.  Add remaining ingredients.  Mix well.  Pour into greased 9 x 13 cake pan.  Cool at room temperature.  Cut into squares.  Makes approx. 3 lb.

I use this same recipe for peanut butter fudge, vanilla, and butterscotch.  Just substitute the chocolate chips  with peanut butter chips or whatever type you are using.  When making chocolate fudge, we prefer milk chocolate chips.

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Pinwheel Candy

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I got this recipe from a dear friend of mine, Vanessa Looney.  She was my supervisor for many years.  She took the time to love me and tell me about Jesus when I definitely wasn’t very lovable.  She has been with the Lord for many years now.   When we found out her time on this earth was short, she said to me “I’m not afraid of dying.  I’ve lived my entire life to see my Lord!” 

1 box powdered sugar (3 1/2 cups), 1/2 stick butter softened, 1 tsp. vanilla.  Add evaporated milk-1 tbsp at a time.  Could take as many as 3 tbsp.  Mixture needs to be a little dry.  Roll out on wax paper sprinkled with powdered sugar.  Spread peanut butter.  Roll up, chill, slice and enjoy.

 

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