- 2 sticks butter or margarine – softened
- 1 – 3.4 oz. pkg. Jell-O Pumpkin Spice Instant Pudding mix
- 3 C Powdered sugar
- 1 tsp. clear vanilla
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- Vanilla Almond milk to thin
In a large glass mixing bowl, cream butter sticks until creamy with hand or stand mixer on medium speed. Add vanilla and pudding mix with about 2 tablespoons Vanilla Almond milk and blend until creamy. Slowly add powdered sugar, cinnamon, pumpkin pie spice along with Almond milk (about 2 – 3 tablespoons at a time) until well blended and preferred consistency. Can be made ahead and refrigerated until ready to use, allow to soften to around room temperature before using. Makes enough for one 8 inch round cake or 2 dozen regular sized cupcakes.
Note: Works great on buttery yellow cake or and cream cheese cake.
- 2 C Sweetened, dried cranberries
- 1/4 C honey
- 1 T Almond extract
- 2 C raw sugar
- 2 eggs
- 2 C Canola or Vegetable oil
- 2 1/2 – 3 C all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 C sliced almonds
Preheat oven to 350 degree F. In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil). In a medium sized bowl, combine flour, baking soda, salt and baking powder. Stir to blend. Slowly add the dry ingredients to the wet until well blended. I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately. Fold in almonds. Mixture will be thick, similar to cookie dough.
Spray, bread pans with flour cooking spray, such as Bakers Joy. You will need 1 large and 1 small or 2 medium bread pans. Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean. Cover with foil for the last 30 minutes to prevent the top from getting too dark. Cool on wire racks. For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top. Excellent served with a dessert coffee. Can be made ahead and frozen up to 3 months.
Note: Found that you weren’t all that fond of the bread? This dough also makes great cookies! They are easy to carry and work great for all those holiday parties. Just make sure that you use the full 3 cups of flour so the dough is thicker. Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned. Space them about an inch apart. Cool on wire racks.
- 2 large Gala apples, cleaned, stems removed and cut in half across
- 1/2 – 3/4 C lightly salted roasted Almonds, chopped
- Pumpkin Pie Spice to taste
- lemon juice
- Vanilla Ice Cream
Preheat oven to 300 degrees. Hollow out the center of each apple half to remove seeds and to leave a pocket for the almonds. Make sure to remove stem. Place halved apples on a baking sheet and drizzle with lemon juice. Sprinkle each half apple with Pumpkin Pie Spice to taste. Bake 20 – 25 minutes or until soft. Remove from oven, fill with chopped almonds and drizzle with honey. Serve warm with vanilla ice cream. Serves 4.
- 3 chicken bouillon cubes
- 8 C water
- 1 C chopped celery
- 1 C diced onion
- 2 1/2 C cubed Sunrise Medley potatoes
- 1 – 16 oz bg of frozen veggies – carrots, corn, peas and beans
- 1 lb grated Velveeta cheese
- 2 cans Campbell’s Cream of Chicken and Herbs soup
- Fresh ground pepper, Garlic and Herb seasoning, and Italian Seasoning to taste
In a large soup kettle add bouillon cubes, water, celery and onion; bring to a boil for 20 minutes. Add potatoes and frozen vegetables, simmer 25 – 30 minutes until potatoes are just done. Add the grated Velveeta cheese and the 2 cans of soup, season to taste. Simmer for about 10 more minutes stirring occasionally to make sure that the cheese is completely melted and to prevent sticking to pan. Allow to cool for about 10 minutes before serving.
- 2 lbs lean ground beef
- 1 – 2 lg potatoes, pealed and diced into about 1/2 inch pieces
- 1 sm rutabaga – pealed and diced into about 1/2 inch pieces
- 1 C carrots, pealed and sliced
- 2 med onions – chopped fine
- 2 T Worcestershire Sauce
- 1 T garlic powder
- 3/4 C beef stock
- 2 tsp salt
- 3/4 tsp pepper
- 1/2 tsp celery salt
- 1 egg, beaten – place in separate bowl
- 1 1/2 lb lard
- 6 C flour
- 3 tsp salt
- 15 – 21 T ice water
Combine flour and salt in a large bowl. Cut lard into about tablespoon sized pieces. With a pastry cutter, work lard into flour mixture until well blended. Add ice water a little at a time until mixture forms a pliable dough. Do not over-work dough or it will be too tough. Divide dough into about 10 equal parts and roll each section into about an 8-inch circle.
In a large bowl, combine all filling ingredients, except beaten egg, until well blended.
Add 1 cup of meat mixture to the dough leaving yourself enough room to fold the dough over the mixture and seal. To seal, moisten edge with water and press with fingers or edge of fork. Brush the top with beaten egg. Repeat with remaining meat mixture and dough.
Lightly spray a baking sheet with cooking spray. Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. Makes about 10 pastys. Can be frozen in tightly sealed packages for up to 6 months.
- 1 C Butter or Margarine, softened
- 2 eggs
- 2 C packed light brown sugar
- 2 tsp vanilla
- 2 1/4 C flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 C quick cook oats
- 1-10 oz pkg toffee pieces
- 1/2 C chopped pecan pieces
Preheat oven to 375 degrees. Line baking sheets with parchment paper to prevent sticking (do not use cooking spray). Combine butter, eggs, brown sugar, and vanilla in a large mixing bowl until well blended and fluffy. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the butter mixture until completely blended. Add oats and blend well. Fold in the toffee and pecan pieces until thoroughly blended. Scoop out rounded teaspoons full of dough and place on baking sheets, about 2 inches apart. Bake 8 – 10 minutes. Remove from oven and cool for about 5 minutes before removing from pan. Makes about 4 doz.
- 1 C butter, softened
- 1 C Sugar in the Raw
- 1 C light brown sugar
- 1 C creamy peanut butter
- 2 Large eggs
- 1 tsp vanilla
- 3 1/2 C flour – all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 2 unsweetened baking chocolate squares, melted
- 1 doz and 3 Snickers Peanut Butter Squared, cut in half
- 6 – 8 Hershey Bliss Milk chocolates, unwrapped
In a large mixing bowl, stand mixer works best, cream together butter, sugars and peanut butter until creamy and fluffy. Add eggs and vanilla until completely combined. In another bowl, combine flour, salt and baking soda; blend until combined well, with whisk. Slowly add flour mixture to the butter and sugar mixture, scraping the sides, until well blended and thick. Separate into two equal parts, removing half of the dough to another bowl. Add the melted chocolate squares to the remaining dough and mix until thoroughly blended. Roll sections of dough into long ropes. Place a chocolate rope and a peanut butter rope next to each other, making sure that the ropes are the same length and about 3/4 of an inch thick. Wrap in plastic wrap and refrigerate for 3 hours or over night. Preheat oven to 350 degrees. Remove ropes from plastic wrap and cut into about 1 inch wide pieces. Flatten each piece and wrap around a half of Snickers Peanut Butter Squared. Place on greased baking sheet about 1 inch apart. Bake for 10 – 12 minutes or until lightly browned. Place on a cooling rack with wax paper underneath. Allow to cool. Melt Bliss chocolate in microwave safe bowl for about 1 minute, stir. Drizzle chocolate over cookies and allow to harden. If in a hurry, place in freezer for about 20 minutes. Makes about 2 1/2 dozen.
- 1 C Butter – Do not substitute
- 1 – 3oz pkg cream cheese – softened
- 1 C sugar – regular or raw for added flavor (can change color)
- 1 egg yolk
- 3/4 tsp vanilla
- 2 1/2 C flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- Frosting of choice
In mixing bowl; cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. Combine flour, salt and baking soda in separte bowl; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8- inch thickness. Dip desired cookie cutters in flour, and cut shapes. Place about 1-inch apart on an ungreased baking sheet. Bake for 8-10 minutes or until lightly browned at edges. Cool slightly, about 2 minutes, before removing from baking sheet. Frost as desired. Makes about 4 dozen.
- 2 C finely ground pecans
- 2 C finely crushed vanilla wafer cookies
- 8 T butter or margarine melted
- 8 oz Cream Cheese
- 8 oz heavy whipping cream
- 4 T raw sugar
- 1 T vanilla
- 8 oz sour cream
- 6 oz fresh raspberries, cleaned and drained
Preheat oven to 350 degrees. Prepare a mini cupcake or tart-let pan with cooking spray. In a medium bowl combine ground pecans and crushed vanilla wafers, slowly pour in the melted butter and blend completely. Will stick together. Pat into the prepared cups, hollowing out the center to make a cup shape. Bake for 10 minutes or until lightly browned. Set aside on wire rack until cool.
In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla until blended. Add raspberries and blend until creamy. Raspberries will leave a bit of lumpiness to the mixture. Place in mixture in freezer for about an hour to firm up cream to use as a decorating cream. Pipe into cooled cups and garnish with half a raspberry if desired. Can fill cups with just a spoonful of cream if in a hurry. Keep refrigerated until ready to serve. Makes about 4 dozen cups.
- 1 pound of Hamburger
- 1/2 pound of Italian Sausage : optional
- 1 yellow onion diced fine
- 1 egg beaten
- 1 tbsp parsley flakes
- 1/4 cup of bread or cracker crumbs
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp Italian seasoning
Mix all ingredients together. Form into round balls (your size = your preference) the bigger your meatball the longer you have to cook them! you cook the meatballs in the gravy(sauce).