Archive for the 'Desserts' Category

Banana Bread

Sunday, January 5th, 2014

This is my recipe for banana bread…  I can’t remember where I found it, but it has been modified to use no oil.  Now don’t get me wrong, it’s not uber-healthy by any means.  It’s just my go to recipe.  😉

Ingredients:

1 1/2 cups flour
1 cup sugar
1/4 cup butter, softened
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 eggs
3 ripe bananas

Directions:

1.  Preheat oven to 350.  Grease and flour loaf pan.
2.  In mixer, mash bananas.  Add flour, sugar, butter, vanilla, baking powder, & baking soda.
Baking purists are wincing here I know…  You can mix all the dry ingredients together first before adding to bananas.  But I have been in a hurry (or lazy to dirty another bowl rather) and threw everything in the Kitchenaid and it worked out fine. 😉
3.  Add eggs and mix well.  Pour into loaf pan and bake for 45-50 minutes.

You can add other things in here like chocolate chips, walnuts, or pecans.  My family likes it plain so that is how I usually make it.  I have one in the oven as we speak that is half plain and half dotted with pecans…

Lemon Icebox Pie

Sunday, December 8th, 2013

This is another favorite – Sue from the office loves this…  I can’t for the life of me remember where I got the recipe.  Fresh lemons give this pie a lovely tartness that balances nicely with the sweet whipped cream on top.  It’s super easy to make.

Ingredients:

3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup lemon juice
1 (8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
Lemon zest (optional)

Directions:

1.  Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
2.  Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3.  Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.

Blueberry/Blackberry Crisp

Saturday, June 2nd, 2012

 

I got this recipe from a magazine, but tweaked it a bit.  I added the blackberries and tweaked the crisp a little.  It came out really good!

Ingredients:

Filling:

1 Pint Blueberries
1-2 Pints Blackberries
1/2 cup sugar
1 tsp. cornstarch
1 tsp. lemon juice (or orange juice)
1/4 tsp. coarse salt

Topping:

3/4 cup flour
1/2 cup old fashioned rolled oats
1/2 cup glazed or candied walnuts
1/2 tsp. baking powder
1/2 tsp. coarse salt
1 stick butter, softened
1/3 cup sugar

Directions:

Preheat over to 375.  Make the filling by mixing berries, sugar, cornstarch, lemon (or orange) juice, and salt in a bowl.  Pour into 8 inch baking dish.

Cream butter and sugar in a mixer.  In a medium bowl, mix together flour, oats, walnuts, baking powder, and salt.  Stir flour mixture into butter mixture. 

Using hands, squeeze topping into clumps and sprinkle on top of fruit filling.  Bake until bubbly and topping is brown (around 50-60 minutes).

Cool before serving.  Serve warm with whipped cream or ice cream.

Ellen’s Ridiculous Cheesecake

Monday, January 2nd, 2012

It’s ridiculous because it is so dang GOOD!

Ingredients:

Cheesecake:
5 bricks of cream cheese
1 1/2 cup sugar
3 eggs
2 1/2 tsp vanilla

Optional: Cherry pie filling

Crust:
1 3/4 cup graham cracker crumbs
1/2 stick butter, melted

Directions:

Mix butter and crumbs and press in to pan (springform works best).  Bake crust at 350 for 5 minutes.  Cool.

Mix all filling ingredients except cherries.   Pour half of the filling in pan over cooled, prepared crust.  Pour in cherries and filling (to taste).  Pour the other half of the filling on top and swirl with a fork.

Bake cheesecake in a 300 degree oven for 45-50 minutes.  Turn off oven and leave cheesecake to cool overnight.  Chill and serve.

Yummy Peanut Butter Cookies

Wednesday, January 13th, 2010

This is a new recipe that I adapted from the Jif Peanut Butter recipe – it is my new favorite!

Ingredients:

3/4 cup Peanut Butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbs Milk
1 Tbs Vanilla
1 Large Egg
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

Directions:

1.  Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk, and vanilla in an electric mixer on medium speed until well blended.

2.  Add egg, beat until blended.

3.  Combine flour, baking soda, and salt in separate bowl.  Add to creamed mixture in three batches, mixing well between batches.

4.  Drop by rounded tablespoon onto greased cookie sheet (or just use a Silpat if you have one).  Flatten lightly by pressing a crisscross pattern into dough with the tines of a fork.

5.  Bake 8 minutes or until just starting to brown.  Cool.  Eat!  🙂

Heidi Swapp’s Pumpkin Chocolate Chip Cookies

Friday, October 24th, 2008

I got these yummy cookies from Heidi Swapp’s Blog.  Tried them out this week.  Though they are more “cakey” than your average chocolate chip cookies – they are DELICIOUS!  A great way to celebrate Fall.

Ingredients:

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Directions:

Dissolve baking soda in milk; set aside.

In large bowl add pumpkin, sugar,
oil, and egg; stir. Add flour, baking powder, cinnamon,
salt and baking soda mixture. Mix well.

Stir in chocolate chips and vanilla. Spoon onto cookie sheet.

Bake at 375 degrees 10 to 12 minutes or until done.

Better Than Sex Cake

Tuesday, June 17th, 2008

This is one of my FAVORITE desserts ever.  This is my beautiful friend Christi’s recipe – she used to bring it to work during potlucks and if you blinked, it was GONE.  Whether or not it is better than sex really depends on the person I guess!  LOL

Ingredients:

Yellow cake mix

Can of crushed pineapple (in heavy syrup if you can find it)

1 cup sugar

lg box vanilla instant pudding

big tub cool whip

coconut (if desired)

roasting pan (spray with Pam…it helps)

Directions:

Bake cake as normal, in a disposable roasting pan.  The pan gives more room for the toppings. Cook pineapple and sugar together in a saucepan till boiling.  Boil for 1 minute.  Poke holes in cake with a fork and pour pineapple mixture over cake.  Let cool.  Mix pudding as directed and spread over cake.  Let it sit over night in the fridge (covered) and the ad the cool whip right  before you serve it.  Sprinkle with coconut if desired.

As Christi would say:  NUM NUM NUM!  🙂

Cherry Apple Crisp

Monday, March 10th, 2008

Made this last night for company – I love this fruit combo – yum!

Filling

1 can cherry pie filling
3 apples, sliced thin
3 Tbs Sugar
1 tsp vanilla extract
1 tsp almond extract

Topping

1 cup quick-cooking oats
2/3 cup flour
3/4 cup packed brown sugar
6 Tbs butter or margarine

Ice cream or whipped cream (optional)

Directions:

1. Preheat oven to 350.

2. Combine filling ingredients and put in a 8×8 square pan that has been lightly buttered.

3. Mix together the oats, flour and brown sugar.

4. Cut in the butter using a pastry blender or two forks until mixture resembles coarse crumbs.

5. Sprinkle topping mixture over the filling in the dish.

6. Bake for 25 to 30 minutes or until topping is golden brown.

7. Serve warm with ice cream or whipped cream.

Hey, it’s oatmeal and fruit, so I can have it for breakfast right??? LOL

You can alter this recipe to no end… For example, I almost always make a little more “crumb” by doubling that part of the recipe. Or if you like more fruit you can double that part. Or double the whole dang thing for a party. 🙂

Mrs. Claus Cookbook

Wednesday, December 5th, 2007

This cute link was sent to me in an email (thanks again Jen!) and it is too cute!  There are lots of great recipes for cookies, pies, desserts and breads.  I am definitely going to try lots of these when I am baking my Christmas Cookies…

http://www.northpole.com/Kitchen/Cookbook/

A very fun site…  🙂