Cinnamon Roll Cake

I can't remember where I found this recipe, but I tried it and shared it with my work friends.  They are asking for the recipe. Steve wants to make it soon.

Cinnamon Roll Cake

2 eggs
2 tsp. vanilla
  I whisk this together and add:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk.
Slowly stir in 1/2 melted butter.
Put in a greased 9X13 pan.
  Make TOPPING
1 c butter, softened
1 c. brown sugar
2 TB. flour
1 TB. cinnamon
   Mix well and drop evenly on the cake batter. Take a knife and swirl each dollop.
Bake 350* for 28- 32 minute ( I actually baked it about 5 minutes more)
 Glaze:
2 c. powdered sugar
5 TB milk
1 tsp. vanilla
   Stir together and pour over warm cake. This is supposed to be better warm, but was great cold. I tasted it. I have been doing speed walking laps in the hall to hopefully counteract that bit of imbibing I did.  (I have lost 6 pounds this week!)

Pumpkin Cupcakes With Cream Cheese Icing

I can't remember from which site I took this...but they were good. I am being very strict with myself right now. Yes, I need encouragement. I think I will feed my addictions by blogging good recipes instead of eating them!



• 3/4 cup butter, softened

• 2-1/2 cups sugar

• 3 eggs

• 1 can (15 ounces) solid-pack pumpkin

• 2-1/3 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground ginger

• 1 cup buttermilk

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 2 teaspoons ground cinnamon

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Peach Quake Pie

I invented this pie from cross breeding from several favorite recipes. So far the comments have been. "It's good." " It's not just good" And "Come back in about 2 minutes with another piece for me"
Morgan named it so honors to her.
1 graham cracker crust
1 8 oz. pgk. cream cheese
1 can sweetened condensed milk
1 1/2 -2 c fresh chunkes peaches sweetened slightly ( I used about 2 tsp sugar)
1 c. cold water
1 pgk instant cheesecake pudding
About 2 c. Cool Whip

      Get the peaches sweetened. Beat cream cheese until soft. Slowly add water and milk (I think it might have been better with 1/2 c of milk and this could have been firmer, but it filled two crusts).  Add the pudding and beat until mixed. Fold in peaches and whipped topping. I tried a bite....not for a diet at all! We are loving the peaches this year. Thank you to our good neighbors the Barkers for sharing. I also tried new recipes for peach cake and two peach salsa.


Peach Cake (from pickourown.org)
7 or 8 peaches peeled and sliced
1/2 c sugar or Splenda
1 tsp. cinnamon
1 pint sour cream can be from fat free to regular
1egg slightly beaten
1 pkg. yellow cake mix
3/4 cube margarine

   Mix cake mix with butter using a pastry blender. Press in the bottom of a 9X13 pan. Bake 350* for 10 minutes. Cover with sliced peaches. Sprinkle with mixture of cinnamon and sugar. Mix sour cream with egg adn drizzle over the top of the peaches. It will not cover them completely. Bake 350* for 45 minutes. This was good also. More like an upside down cobbler than cake however.

Fruit Cream Cheese Coffee Cake

I found this recipe in  a library book many years ago. I remembered it and sadly couldn't find my original hand written copy, but gotta love the internet...I googled the official name of the recipe and found it! It's really named Raspberry Cream Cheese Coffee Cake, but I have tried different jams...it works great!

Raspberry Cream Cheese Coffee Cake

2 ¼ c. flour

¾ c. sugar

¾ c. cold butter

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ c. sour cream

1 egg beaten

1 ½. tsp. almond extract

FILLING

1 8 oz cream cheese

½ c. sugar

1 egg

½ c. raspberry jam Here I have tried Strawberry and Peach
cherry. They were gobbled up the same as Raspberry jam.

½ c. almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. spring form pan. For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.

Recently served at Grandma's Brunch

Crasie Cookies

Yummy oatmeal cookies with chunks of white chocolate and craisins. Wow!
1 c. shortening
1 c. white sugar
1 c brown sugar
2 eggs
2 tsp. vanilla
2 TB milk
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 C. oatmeal
1 pkg. dried cranberries
Chunked up almond bark or white chocolate chips (Hey, I don't measure...about half a pkg of almond bark)
Cream shortening and sugars. Add eggs, vanilla and milk. Mix well. Combine dry ingredients. Add and mix well. Add oatmeal. (of course it isn't one of the dry ingredients!)
Stir in the goodies and bake at 350* for 10 Minutes. I make the chocolate chunks by chopping up the almond bark. I then add all the shavings. Tiny pieces and especially the larger chunks...a little biggger than a large chocolate chip. These are great in large form. (Instead of the cookie scoop we use a small ice cream scoop.)

Carmel Apple Cheesecake Bars with Streusel Topping

I made these to treat my co workers for my birthday. They were a hit. I was asked many times for the recipes. I caved and tasted a sliver of one. It was tasty.
I found this on the Internet. I think Paula Dean.
Crust
2 c. flour
1/2 c. brown sugar
2 cubes butter
Combine flour and brown sugar. Cut in butter. (I used Imperial). Press in bottom of a 9X13 pan that has been lined with foil. Bake 350* for 15 minutes.
Filling
2 pkg. cream cheese (I used low fat)
1/2 c. sugar
2 large eggs
1 tsp. vanilla ( I used Mexican)
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Add vanilla. Pour over warm crust
Filling Part 2
3 apples (it calls for Granny Smith but green apples from our Golden Delicious worked great)
2 TB sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Peel, core and finely chop the apples. Combine with sugar and spices. Sprinkle on top of the cream cheese filling.
Streusel Topping
1 c. flour
1.c brown sugar
1/2 c. oats
1/2 c (1 cube) butter
Cut together and sprinkle on top of the rest of the great stuff.
Bake 250* for 30 minutes.
Top with 1/2 c. Carmel ice cream topping....oh no! I forgot to add the Carmel topping...but it still tasted great.

Easy As Apple Pie

I am trying new apple recipes. Yes, I cheated and tried these pies. They are great. Steve and I both liked the Sour Cream the best, but we will definitely be making both pies again.
Sour Cream Apple Pie with Streusel Topping
Filling:
1 c. sour cream
2/3 sugar
2 TB. flour
1/4 tsp. salt
1 tsp. vanilla
1 egg
3 c. peeled thinly sliced apples
1 9 in pie shell, frozen or chilled in the freezer at least 30 minutes

Topping:
1/2 c. brown sugar packed
1/3 c. flour
1/4 c. butter room temperature
1/2 tsp. cinnamon

Preheat oven to 400*. Beat together sour cream, sugar, flour, salt, vanilla and egg. (You can beat by hand, which I did.) Add apples, mixing carefully to coat well. Put filling into shell and bake at 400* for 25 minutes. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake an additional 20 minutes. Let cool an hour before serving. Serves 8.

Yummy crunchy Caramel Apple Pie

Pastry for single crust pie...( I just buy the pastry from Pillsbury or Western Family)
1/2 c. sugar
3 TB. flour
1tsp. cinnamon
1/8 tsp salt
6 c. thinly sliced peeled apples

Crumb Topping
1 c. packed brown sugar
1/2 c flour
1/2 c. quick cooking rolled oats
1/2 c. butter

Final Topping
1/4 c. caramel ice cream topping
1/2 c. chopped pecans

In a large mixing bowl, stir together the sugar,flour,cinnamon and salt. Add apple slices and gently toss until they are well coated. Tranfer to pie shell.
For crumb topping: Stir together brown sugar, flour and oats. Using a pastry blender, cut in the butter until the topping resemble coarse crumbs. Sprinkle over apple mixture in pie. To prevent overbrowning while baking, cover edge of pan with foil. Bake at 375* for 25 minutes. Remove foil and bake 25 -30 minutes longer. (I actually raised the temp after 25 minutes to add the sour cream pie- it worked great). Remove from oven, Drizzle top with caramel topping and sprinkle with pecans. Cool on wire rack.

Cookies for Santa

I love our new tradition. We decorate cookies for Santa. The recipe is on last years posts. This year. I found a glaze recipe that we tried. It made shiny smooth cookies. We had a great time. Hayden got very detailed on a Santa cookie which inspired several other designs from his siblings. It was great fun. Here is the glaze recipe.
Glaze Icing
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
By the way, I didn't read the instructions right...I will follow better next time we are creating cookies.

Ethan glazes a glove cookie

Colton loves to help frost cookies

Santa ....I Know I know Halloween plates!
Frosty
A Basketball???

Barbara'a Frozen Banana Split

First of all, let me thank Barbara. She is a very sweet woman in one of the first ward's of my married life. I got this recipe from a Relief Society dinner. I have made the fudge sauce and used it as hot fudge for ice cream. Always a hit. We served this at our Leadership meeting this month.
3 large bananas
Vanilla Wafer Crumbs
1/2 gal ice cream (I usually use vanilla, but your choice)
1 c. chopped walnuts. Opt. (Obviously...we never add them)
1/2 c butter or margarine
1 can evaporated milk
1 pkg. chocolate chips
2 c. powdered sugar
1 tsp. vanilla
Whipped Cream or whipped topping
Line a 9X13 " pan with the crumbs. Slice bananas over the top of crumbs. Cover with ice cream cut in 1/2 " slices. Sprinkle with nuts if you are going to use them. Freeze until firm. In the meantime, melt butter and chocolate chips together. Add powdered sugar and milk. Cook over medium heat stirring constantly until thickened. Cool. Add vanilla. Pour over ice cream and freeze until firm again. Add whipped stuff. Freeze again. This will keep several weeks in the freezer. Although we have never had it around long enough to see if that is true!

I am enjoying making treats to give away since I am no longer able to eat treats. It's still is very rewarding!

Figless Fig Cookies

We have been enjoying these cookies. The boys have really been enjoying these cookies. They make a large batch. There's been a lot of 'yoinking' going on around here.

Figless Fig Cookies

2 cubes butter
1 ½ c. sugar
½ c. shortening
2 tsp. Vanilla
¾ C. brown sugar
3 eggs

Cream the above together. Add:
3 ½ c. flour
1 ½ tsp. Baking soda
1/2c. Cocoa (+ 2 TB.) (or somewhere around there)
1 pgk chocolate chips.
Bake 350 * no longer than 11 minutes

Pie Are Square

This is pie month for me. Over the years I have collected some great pie recipes. I have many more to try. I love my husband's reactions to the pies. He loves pie. He tells me how my pumpkin pie is the best etc. I will always make him pies. I don't like my pie crusts however and mostly cheat with Pillsbury. My cousin Mardee makes the best pie crust I have ever had....I might have to bug her sometime. I can make great pie fillings. I am featuring two this week. One I am making today. I had a wonderful apple pie a few weeks ago with caramel sauce. I am offering caramel sauce with the Apple Crumble Pie tonight. The second recipe, French Silk, is a favorite to Superman. The rich chocolate melts in your mouth. I hope readers with wonderful pie recipes will share with me.

Apple Crumble Pie
1 single unbaked pie crust (get it where you can)
1 c. sugar
2 TB. flour
1 tsp. lemon peel
6 c. thinly sliced peeled apples
3 TB lemon juice
1/2 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace or nutmeg
1/4 c butter or margarine
Get your crust ready. Stir together 1/2 c. sugar, 2 TB flour and lemon peel;set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Place in crust. Combine remaining sugar, flour and spices. Cut in butter till crumbly. Sprinkle over apples.
Cover edges of pie with foil to prevent over browning. Bake 375* for 30 minutes. Remove foil; bake 30 minutes more or till topping is golden. Serve with vanilla ice cream.


French Silk Pie
1 baked pie crust (get it wherever you wish)
1 c. sugar
3/4 c. butter- not margarine
3 sq. unsweetened chocolate-melted and cooled
1 1/2 tsp. vanilla
3 eggs
Cool whip or whipped cream
Cream sugar and butter about 4 minutes or til light. Blend in cooled chocolate and vanilla. Add eggs one at a time, beating on medium speed for 2 minutes after each addition, scraping sides of the bowl constantly. (This is a lot of beating but well worth it). Turn into pastry shell. Chill several hours. Top with some kind of whipped cream. (It calls for unsweetened whip cream, but we use Cool Whip)

You Are the Apple of My Eye

We have been blessed with an abundance of apples. We have been blessed to share them with family and friends, enjoy them dipped into Carmel Apple Dip, and are in the process of retrieving juice from said apples.
Steve working on his amazing apple press
Steve is working on his apple press and had plans for an Apple Festival.
Carter was indispensable in helping

(Rain may change his plans) I plan to bottle Pearl’s Apple Pie Filling. I also have plans for Apple Crumble Pie and Apple Crisp. I tried a new recipe-Apple Cake. Please see the reviews following the recipe. I found this recipe in the Mormon Essentials Cookbook. It was so easy to make. And by the way, Steve is the apple of my eye…..although there are lots of little apples in there also.
I will be trying new recipes from time to time and sharing the results.
Apple Cake Before the tasting
Apple Cake
1 ½ c. oil
2 c. sugar
3 eggs
3 c. flour
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Baking soda
1 tsp. Vanilla
3 c. peeled and thinly sliced apples
Beat oil and sugar. Add the eggs and beat until mixture is Creamy. In a separate bowl sift together flour, salt, cinnamon and baking soda. Stir into batter. Add apples and vanilla. Bake 350* for 1 hour or until toothpick comes out clean. Cool and frost.
Cream Cheese Frosting
1 8 oz. pkg. Cream cheese softened
½ c. butter, melted
1 16 oz. Pkg. Powdered sugar
1 tsp. Vanilla
Cream the cheese. Blend with butter. Add sugar and vanilla. Beat Well.

Unsolicited reviews:
"What's this apple-ish stuff? Is it apple? It's good."
Carter J."Ummm I like it. Do you like it? Ummmmm"
Steve JSorry, that is all the reviews I could get. I just work with what I have!

"Delectable."
Morgan G.
"MMMMM"
Colton G.