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Archive for the ‘Dessert’ Category

INGREDIENTS:

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons shortening
  • 1 egg, well beaten
  • 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
  • 1/2 cup chopped nuts

(I don’t like the extra tartness of the fresh cranberries so I use Crasins instead, and reduce the orange peel to 2 tsp)

DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

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This is a recipe that started with my Mother, she had a Jell-O cookbook and in it was recipes for Jell-O cheesecake…. the book called for layers but to save time and effort the layers got combined. Or I think that’s how things went, anyway this is what I do.

Crust:

  • 2 packages graham crackers crushed
  • 2 Tsp. sugar
  • 1//4 c. melted butter or margarine

Mix all and should be moist through out if not add more butter or margarine, press into bottom of 13 x 9″ pan set in refrigerator until jello is ready.

Cheese Cake:

  • 1 large box raspberry flavored jello
  • 2 c. boiling water
  • 1 8 oz cream cheese
  • 2/3 of a container of 16 oz sour cream
  • 1 can crushed pineapple in heavy syrup undrained

Place cream cheese and sour cream in large mixing bowl blend well, add jello to boiling water stir till dissolved pour over cream cheese mixture, blend well add pineapple with juice, pour over graham cracker crust and place back in refrigerator till set. Cut and enjoy 🙂

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  • 1 yellow cake mix
  • 1c. butter or margarine
  • 1 c brown sugar firmly packed
  • 2 20 oz. cans crushed pineapple in heavy syrup drained (May reserve liquid for cake)

First thing I do is start the pineapple draining, well drained pineapple makes a better cake…. Melt butter pour into bottom of a 13 x 9″ baking dish crumble the brown sugar evenly on butter press down till you have an even layer. Spread pineapple on top of brown sugar set aside. Mix cake according to direction on box reducing liquid by about 40% make a denser cake. Pour over pineapple bake at 350 degree for about 40 minutes (time approximate just do the finger test method)

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  • 3/4 c. butter
  • 1/2 c. peanut butter
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 c. Quick rolled oats
  • 1/2 c. granola
  • 1/4 c. raisins
  • 1/2 c. Craisins
  • 1/2 c. pumpkin seeds
  • 1/2 c. sunflower seeds
  • 1 cup M&Ms

Drop onto cookie sheet by teaspoonfuls. Bake on greased cookie sheet at 350 degrees for 15 minutes (I like Craisins more so I switched the measurements of raisins)

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I really can’t say I created this but it is a combination of two things, the recipes of pumpkin bread on this blog cut in half and cinnamon and nutmeg reduced and one package of brownie mix of your choice.

Pumpkin Bread

  • 1 1/2 cups sifted flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups sugar
  • 1/2 cup chopped nuts of your choice (optional)
  • 2 eggs
  • 1 cups solid canned pumpkin
  • 1/2 cup cooking oil
  • 1/4 cup water

Make brownies and pumpkin batter in separate bowls Mix Brownies as directed on package, spread brownie mix into 13 x 9 inch pan, then pour pumpkin batter on top carefully to try to keep layers separate, bake 325 for 50 minutes or until toothpick inserted into center comes out clean

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I named this because my family considers it the one thing I would most likely bring to family holidays. It is actually from the book that came with my Moms Oster Kitchen center, but slightly modified. Yield: 2 loaves

  • 3 1/3 cups sifted flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 cups sugar
  • 1 cup chopped nuts of your choices (optional)
  • 4 eggs
  • 2 cups solid canned pumpkin
  • 1 cup cooking oil
  • 1/2 cup water

Preheat oven to 350 degrees

Place all dry ingredients in small mixing bowl and set it aside. In large mixing bowl place pumpkin eggs oil and water, mix till blended. Start adding dry ingredients in about 4 times mix all together till smooth, I find a mixer is a must for this or it stays lumpy, and result is white blobs in finished bread. Pour into 2 loaf pans, bake about 70 minutes or until a toothpick inserted comes out clean.

(If you are daring enough to use freshly cooked pumpkin witch I have done on many occasions omit water)

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This is from the Betty Crocker picture cookbook published sometime in the early 50’s maybe; I modified this just a tiny bit.

You will need the largest mixing bowl you have for this makes 2 pies
2 9″ pie pans with crusts (uncooked)

  • 1 large can pumpkin (unseasoned)
  • 1 tsp sat
  • 3 cups milk
  • 4 large eggs (if measure should be 1 cup)
  • 1 1/3 cup lightly packed brown sugar
  • 1/4 white sugar
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

Preheat oven to 425 degrees

Place all ingredients in bowl mix slowly at fist to moisten dry ingredients then whisk till well mixed. Pour into pie shell bake 15 minutes at 425 then reduce temperature to 400 degrees bake till knife inserted in center comes out clean approximately 60 to 70 minutes total

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