Apple Crisp

Filling:

4 cups sugar

1 cup cornstarch

3 tsp cinnamon 

1 tsp nutmeg

1tsp salt

10 cups water

Mix cornstarch and sugar, add remaining ingredients and cook until thick (come to a boil) then add 3 TBS Lemmon juice and stir together. Fill bottles with apples then filling, repeating until bottles are full. Water bath for 20 mins.

*When I made it for recipe club, I halved the recipe and it made 2  9X13 pans. I just cut up peeled, cored and sliced apples and put them in the pan then poured the filling on top. Then topped it with the apple crisp crumble and baked it @375 for 25-30 minutes. Serve with ice cream!

Apple Crisp Crumble:

1 cup oatmeal

3/4 cup flour

3/4 cup brown sugar

cut in 1/2 cup butter

Mix (I use my kitchen Aid) together and put on top of apples and filling, then bake.

Carrot Cake Roll

 Cake:

 3 large eggs

 2/3 cup granulated sugar

 2 Tbsp oil 

 1 tsp vanilla extract

 3/4 cup all-purpose flour

 1/2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/2 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1/8 tsp ground cloves

 2 cups shredded carrots (loosely packed into measuring cup)

Filling: 

 6 ounces cream cheese room temperature

 4 tablespoons butter room temperature

 2 cups powdered sugar

 1 teaspoon vanilla extract

 Powdered sugar for dusting

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. 

2. In a large bowl, whisk the eggs at until frothy and dark, beat in the sugar, oil, and vanilla.

3. Slowly add: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves 

4. Fold in the carrots. Spread batter evenly into the prepared pan.

5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

6. Flip out onto a towel dusted with powdered sugar

7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

8. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

9. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month

Carrot Cake

 4 eggs

1 1/2 c. veg oil

2 1/2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

2 c. sugar

2 tsp. salt

2 1/2 c. grated carrots

1/2 c. coconut

1/2 c. marchino cherries or crushed pineapple

Mix together and bake at 350* for 30-35 minutes.

Icing

1 3/4 c. powdered sugar

1 tsp. vanilla

3 oz. cream cheese 

1/2 cube butter

Poppy Seed Cake

 1 box lemon cake mix

1 small lemon instant pudding

4 eggs

1/2 c. oil

1 tsp. almond extract

1 1/4 c. water

2 Tbs. poppyseed

Bake @ 350 for 50 min in a bundt pan

Icing

1 c. powdered sugar

1 Tbs. Karo syrup

1 tsp. Almond extract

Add water so you can drizzle

Chocolate croissants

I am going to put a link to the YouTube video that I watched about 10 times. Here are the notes that I took from the video and his recipe. You'll definitely want to watch it. These notes may not make sense.

I made two batches of dough. I cut and baked one the day before recipe club and let the other batch rest in the fridge overnight. The one I let sit overnight definitely made a better croissant. The extra 24 hours made a big difference.

This is the link for the dough and plain croissants

https://foodwishes.blogspot.com/2017/12/croissants-slightly-easier-than-flying.html?m=1

Here is the tutorial for the chocolate ones.

https://foodwishes.blogspot.com/2018/01/chocolate-croissants-but-just-barely.html?m=1

Lemon Raspberry Bars

Lemon Raspberry Bars

 Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 12 tablespoons salted butter melted
• 1/2 cup sugar
• Zest of one lemon

For the filling:

• 4 large egg yolks
• 2-14 oz. can fat free sweetened condensed milk
• 1 cup fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 12 ounces fresh raspberries

Instructions

• Preheat the oven to 350F.
• Spray a 9x13" inch baking dish with cooking spray.
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
• Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan.
• Bake for 10 minutes.
• Remove from oven and allow to cool to room temperature.
• Whisk the egg yolks and condensed milk until well mixed.
• Stir in the lemon juice and lemon zest.
• Stir until mixture begins to slightly thicken.
• Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust.
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving.
• Cut into bars and serve.
   
  Tiffany 
  2019

Valentine Eclair

https://natashaskitchen.com/classic-eclair-recipe-video/

Here is the link to the recipe I used to make these Eclairs. All the pictures recipe and video tutorial are on her blog

 Not going to lie... I dirtied every dish in my house and they were very time consuming. However they were yummy and fun to make. 

I may consider making them for a special occasion again but I can totally see why these babies cost so much when you purchase them from the bakery!! Worth every penny. 

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Preheat oven to 325.

½ cup margarine

½ cup vegetable oil

1 ¾ cups sugar

2 eggs

1 teaspoon vanilla

½ cup sour milk

2 ½ cup flour

4 Tablespoons cocoa

½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon cloves

2 cups grated zucchini

¼ cup chocolate chips

Pour cake batter into greased and floured 9x13 pan (or Bundt pan). Bake for 40-45 minutes at 325.

Serve with drizzled chocolate sauce, whipped cream, sprinkled powdered sugar, or plain. Freezes well.

For the snowman topper, I microwaved large marshmallows for about 20 seconds then used half a mini peppermint pattie and 1/2 a hershey nugget for the top hat - stuck those together by holding the nugget on a pan just enough to melt the bottom a bit. I also used orange tootie fruities for the nose (microwaved a few seconds to soften, then shaped - starbursts would also work). Mini chocolate chips for the eyes.

Traditional Apple Pie

Ingredients

• 1 recipe for a 9 inch double crust pie Try my Easy No-Fail Pie Crust Recipe
• 1/2 cup butter
• 3 tablespoons flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 6-8 Granny Smith apples peeled, cored, and sliced

Instructions

1. Place the bottom crust in your greased 9-inch pie pan. Set aside.
2. Place apples in a large mixing bowl. Set aside
3. Melt the butter in a medium saucepan. Stir in flour to form a paste.
4. Add water, white sugar, brown sugar, vanilla, cinnamon, and nutmeg, and bring to a boil. Remove from heat.
5. Reserve 2-3 tablespoons sugar mixture. Then toss remaining sugar mixture with apples. Toss or gently stir to fully coat apples.
6. Fill pie pan with sliced apples.
7. Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you have large open slits cut for the next step to work properly)
8. With a pastry brush, brush the remaining sugar mixture evenly over the crust.
9. Bake in a 350° oven for about an hour, or until apple are soft and crust is golden. If you notice your crust is getting too brown, cover with foil and continue baking.
    
   Taken from thegraciouswife.com
   Tiffany 2018

Raspberry Cake

RASPBERRY CAKE

(from Jenn Stewart)

Cake:

1 pkg.white cake mix

6 oz. Raspberry Jell-O

12 oz. frozen raspberries (set 1-2 oz aside for the frosting)

3/4 cup canola oil

4 eggs

4 T. flour

3/4 cup water

Mix all together until well blended.  Pour into greased sheet pan.  Bake 350 for 30-35 minutes or until toothpick comes out clean.  

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1-2 oz frozen raspberries (that you set aside from the cake)

Mix the above ingredients and then add powder sugar until desired consistency is reached.  

Ann

Party delight

1 1/4 cup flour
1/2 cup butter
2 Tbs sugar
1/2 cup finely chopped walnuts/pecans

Mix above ingredients and press in 9x13 pan. Bake 350* for 15 min. Cool.

8 oz cream cheese
1 cup powder sugar
1 cup cool whip

Combine above ingredients. Spread over cooled crust.

2 packages instant pudding or 1 large package with 2 1/2 cups milk. Pour over cheese mixture then cover with remaining whipped topping. Chill and serve.

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up. 

Winger's asphalt pie copycat

1 regular package of Oreos

1/4 cup melted butter

1 pint of mint chocolate chip ice cream

salted caramel topping

Whipped cream

Use a Ziploc bag to crush 20 Oreos. Drizzle  melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.

Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.

Top the pie with whipped cream caramel sauce and remaining Oreos.

Pecan Pie Cheesecake

Ingredients

For the Crust

• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted

For the Pecan Filling

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling

• 3 - 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish

• 1 can of Dulce De Leche(this is found in the hispanic section at the grocery store; I found it at Walmart)
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:

1. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.

TIP: Make sure the eggs are thoroughly mixed in before adding heat.

1. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
2. Pour into prepared crust. Set aside.

For the Cheesecake Filing:

1. Reduce oven temperature to 325 degrees.
2. Beat the cream cheese until creamy.
3. Add the brown sugar and flour beating until fluffy.
4. Add eggs, one at a time beating just until combined after each addition.
5. Stir in cream and vanilla.
6. Pour cheesecake mixture over pecan filling.

TIP: For protection - I always place my cheesecake on a cookie sheet.

1. Bake for 1 hour.
2. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
3. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
4. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
5. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:

1. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
2. Spread on the top of the cheesecake to the sides but not over the edge.
3. Spread pecans on a sheet pan.
4. Preheat oven to 350 degrees.
5. Place pecans in oven and toast.
6. In a small saucepan add toasted pecans, sugar and water.
7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
8. Pour pecans onto a piece of parchment paper to cool.
9. When cooled, decorate the top of the cheesecake.
10. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

taken from ladybehindthecurtain.com

Tiffany 2017

3 Leche Cake

3 Leche Cake

I got this recipe from a friend when I was in Belize for a humanitarian trip!

1 tin sweetened condensed milk

2 cups evaporated milk

2 cups whip cream or heavy cream

Mix well.  Chill for 1 hour.

Mix, and bake for 30-35 mins at 325 degrees:

1 package vanilla cake mix

3 egg yolks (keep the whites)

1/2 cup oil

1 1/4 cup water

Remove the cake from the oven.  while still hot, pock small holes with a fork all over the cake. Then pour the milk mixture on the cake.  

Beat 3 egg whites and 1/2 cup sugar and 2 tsp. vanilla till stiff peaks.  Spread over the hot cake and return it to the oven till the meringue browns for at least 5 minutes.  

Cool and Chill

Ann

Lemon Bar Magic Cake

Ingredients for Cake

1 box French Vanilla Cake Mix

2 cups sugar

1 cup flour

4 eggs

Zest of 2 lemons

3/4 cup of lemon juice ( about 4 lemons)

Instructions

1) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.

2) Prepare the cake mix according to the box's directions, and pour into the greased pan.

3) In a separate bowl, mix sugar, flour, eggs, zest, and lemon juice, and pour it over the uncooked cake mix.

4) Bake for 40-45 minutes at 350 degrees.

Ingredients for Frosting

One 1 oz. package of sugar free instant lemon pudding

1 cup of cold milk

8 oz of Cool Whip.

Instructions

1) Mix pudding and milk together for 2 minutes

2) Fold Cool Whip into the pudding mixture.

3) Frost on cooled cake.

Raisin Pudding

1/2 cup sugar
1 cup flour
1 tsp vanilla
1/8 tsp salt
1/2 tsp soda
1 Tb butter
1/2 cup milk

Mix together and then add
3/4 cup raisins or chopped dates (I prefer using dates) and 3/4 cup chopped nuts

Bring to boil:
2 cups water
1 cup sugar
2 Tb butter

Pour over batter

Bake at 45 minutes at 350 in a 2 quart dish

Apple Cake

2 cups sugar
1/2 cup butter
2 eggs
4 large apples with peel, grated
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Mix and bake in a 9 by 13 pan @350 for 45 minutes

Butter Sauce

1 cup butter
2 cups sugar
8 ounces evaporated milk (I used 12 oz)

Cook over low heat until saucy
Take off heat and add 1 tsp vanilla, dash of nutmeg (opt)

Not Yo' Mama's Banana Pudding

Ingredients

• 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 2 cups milk
• 1 (5 oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

Preparation

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Tiffany 2016 

recipe from pauladeen.com

Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS

CRUST

1 1/2 cups graham crackers crumbs

1/4 cup melted butter

FILLING

4 packages (8 oz. each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup (8 oz.) canned pumpkin

2 tsp. pumpkin pie spice

GARNISH

whipped cream

pumpkin pie spice

**Preheat oven to 300 degrees

Line a 13x9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.  In a medium size bowl, combine the graham cracker crumbs with the melted butter.  With your fingers, press the crust on the bottom of the prepared pan.  Set aside while making the filling.  In the mixing bowl of your stand-up mixer, add the cream cheese and sugar.  With the paddle attachment on, beat on low speed until light and fluffy.  Beat in eggs, one at a time, just until blended.  Spoon half of the mixture over the crust and spread evenly.  To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.  With a wire whisk stir util smooth.  Carefully, spoon over mixture in pan.  Bake the cheesecake in the preheated oven for 50 mins or until just set.  Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.  Refrigerate for at least 3 hours before cutting into bars.  Top each bar with whipped cream and a dust of pumpkin pie spice.  

Ann White