Family & Friends Recipes
Page 4
A few more of my favorite Dessert recipes
I hope that you enjoy them.
~~~ Lemon Cake ~~~
1 Box Duncan Hines White Cake mix
1 Box Jell-O Lemon instant pudding
4 Eggs
3/4 Cup Mazola Oil
1 - 10 oz. Bottle 7-Up
Follow direction on box of cake mix, but use above ingredients instead. Pour into Bundt cake pan oiled with pam and dusted with cake flour. Bake 40 to 60 min., or until top of cake is lightly golden brown and springs to touch, at 350 degrees. Turn out while still very warm and frost.
Topping
1/2 Cup lemon juice, 2 cups powdered sugar, 2 tablespoons Mazola oil.
Pour over hot cake over wire rack placed on cookie sheet, reclaiming the frosting that runs off to pour again until cake is covered well....
Now I cut this in forths and freeze it.� You can cut it frozen and its darn good.
~~~ Maple Pecan Scones ~~~
2 cups Flour
1/2 cup Sugar
2 tsp. Baking Powder
1/4 tp. Salt
6 Tbsp. chilled unsalted butter, cut into pieces
1 cup Toasted chopped pecans
3/4 cup Whipping Cream
2 Large Egg Yolks
1 1/4 tsp. Maple Extract
1 egg, beaten to blend with 1 tsp. water (for glaze)
Pre-heat oven to 425 degrees
Line large baking sheet with parchment paper or grease. Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, or pastry cutter, rub in butter until mixture resembles course meal. Stir in choppd pecans. � Whisk cream, egg yolks, and maple extract in medum bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out into lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2 inch thick round and cut out scones. (You should get between 12 to 16 scones) Transfer scones to baking sheet. Brush with glaze. Bake until scones are browned, about 16 minutes. Cool slightly and brush on topping
TOPPING GLAZE
1 1/4 cup powdered sugar
1/4 to 1/2 cup maple syrup
1 tsp. Vanilla Extract
~~~ Pumpkin Bundt Cake ~~~
3 cups sugar
1 cup oil
3 eggs. beaten
3 cups canned pumpkin
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cloves
2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking soda
1 cup chopped pecans
Mix first 4 ingredients
Combine with remaining ingredients
Pour into greased & floured bundt pan
Bake at 350� for 1 hr. and 15-30 minutes
Cool 10 minutes and remove from pan
Cool 20 minutes more, then lay a paper doily over cake and sprinkle with powdered sugar, carefully remove doiley so design stays set.
This cake is easy to put together, yet the results seem as if you were in the kitchen all day. It is a very moist cake.
It is good served warm with vanilla ice cream or whipped cream...
~~~ Banana Nut Cookies ~~~
2 2/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup butter, softened
1 large egg
1 tsp. pure banana extract
3/4 cup (1 medium) mashed ripe banana
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 300 degrees
In medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, extract and banana, and beat at medium speed until smooth.
Add the flour mixture, chocolate chips and the walnuts, and blend at low speed until just combined. Do not overmix.
Drop by rounded tablespoon onto ungreased cookie sheet, 2 inches apart.
Bake 25-27 minutes or until cookie edges begin to brown. Transfer immediately to a cool surface with a spatula.
If you want more chocolate chips per cookie, sprinkle 6 to 8 on each cookie before baking.
Makes about 4 dozen cookies
~~~ Carrot Fruit Jumbles ~~~
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/ tsp. ground cloves
2 tsp. gound cinnamon
1/4 tsp. salt
1 cup quick oats (not instant)
3/4 cup dark brown sugar, packed
3/4 cup white sugar
1 cup butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups grated carrot (2 or 3 medium carrots)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts
Preheat oven to 350 degrees
In a medium bowl combine flour, soda, bakng powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set aside.
In a large bowl with an electric mixture, bled sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl.
Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined.
Batter will appear lumpy
Add flour mixture and blend at low speed until just combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15 minutes, taking care not to brown cookies. Immediately transfer cookies with a spatula to a cool, flat surface.
Makes about 4 dozen cookies
~~~ Chocolate Chip Oatmeal Cookies ~~~
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup unsweetened applesauce
2 egg whites
1 tablespoon vanilla extract
2-1/2 cups quick-cooking or old-fashioned rolled oats
1/2 cup mini semisweet chocolate chips
1. Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the brown and granulated sugars, the butter and applesauce until smooth; beat in the egg whites and vanilla.
4. Gradually beat in the flour mixture until smooth; with a spoon, stir in the oats and chocolate chips. Drop by rounded teaspoonfuls 2 to 3 inches apart on the cookie sheets.
5. Bake for 9 to 11 minutes, or until golden; cool on pans for 2 minutes then remove to a wire rack to cool completely...
~~~ German Chocolate Pie ~~~
2 cups Sugar
1/4 cup Flour
2 Tbsp. Corn Starch
1/4 cup Cocoa
4 Eggs
1/4 cup melted Butter or Maragine
1 Tbsp. Vanilla
3/4 cup chopped Walnuts
1/2 cup Coconut
One 9-inch unbaked Pie Crust
DIRECTIONS : Combine sugar, flour, corn starch and cocoa. Beat eggs, butter, vanilla and milk until well blended. Add chopped walnuts and 1/2 cup coconut. Blend well. Turn into pie crust. Top with about 1/4 inch additional coconut. Bake at 350 degrees for 45 minutes. Cool before slicing...
