2-1/4 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs (slightly beaten)
1/2 c. vegetable oil
1 c. canned pumpkin
In large bowl, combine dry ingredients. In another bowl, stir together eggs, pumpkin and oil. Combine both bowls of ingredients and stir (scraping bottom and sides of bowl) until just combined.
Add batter to greased muffin tin or into cupcake liners (fill about 1/2 full). Bake at 350 degrees for 18-20 min. for mini muffins, and 35-40 min. for average sized muffins. Insert toothpick to check for doneness. Too much time means dry, not enough time means top center will be soggy.
Sunday, September 30, 2018
Homemade Chocolate Cake and Frosting
Combine dry ingredients in bowl:
1-1/2 t. baking soda
1 t. salt
1-3/4 c. flour
2/3 c. cocoa
1-1/2 t. baking powder
2 c. sugar
Add the following ingredients to dry mixture and beat on medium speed for 2 minutes:
1/2 c. vegetable oil
2 t. vanilla
2 eggs
1 c. milk
Boil 1 c. water, then stir into batter with a large spoon. The final batter will be thin.
Pour batter into greased 9 x 13 pan, or two 9-inch round pans.
Bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Cool completely, then frost.
Chocolate Frosting
Beat together, gradually adding and alternating milk and powdered sugar
1/2 c. butter (softened)
2/3 c. cocoa
1 t. vanilla
1/3 c. milk
3 c. powdered sugar
*Add small amounts of milk if needed to achieve a spreadable consistency.
1-1/2 t. baking soda
1 t. salt
1-3/4 c. flour
2/3 c. cocoa
1-1/2 t. baking powder
2 c. sugar
Add the following ingredients to dry mixture and beat on medium speed for 2 minutes:
1/2 c. vegetable oil
2 t. vanilla
2 eggs
1 c. milk
Boil 1 c. water, then stir into batter with a large spoon. The final batter will be thin.
Pour batter into greased 9 x 13 pan, or two 9-inch round pans.
Bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Cool completely, then frost.
Chocolate Frosting
Beat together, gradually adding and alternating milk and powdered sugar
1/2 c. butter (softened)
2/3 c. cocoa
1 t. vanilla
1/3 c. milk
3 c. powdered sugar
*Add small amounts of milk if needed to achieve a spreadable consistency.
Carrot Cake
*Grate 3 cups of carrots (one package of large carrots) before making cake.
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
In another bowl, combine
2 c. flour
2 t. baking soda
2 t. cinnamon
1 t. salt
Combine the two bowls of ingredients, then fold in 3 cups of grated carrots.
Bake in 9 x 13 greased pan at 350 degrees for 50-60 minutes or until toothpick in center comes out clean. Cool completely. Frost with cream cheese frosting and refrigerate after serving. *Any leftover cake with cream cheese frosting should be refrigerated.
Cream Cheese Frosting
Beat together:
3 oz. softened cream cheese (not melted)
1/2 c. softened butter
1 t. vanilla
Gradually add 2 c. powdered sugar
*Yields enough for one 9 x 13 cake or a dozen cupcakes
Chocolate Cake
One box of chocolate cake mix (not Red Velvet/Devil's Food, or German Chocolate) Do not use Pillsbury Brand.
Follow the box directions, but add the following ingredients before mixing:
1 extra egg
2 T. powdered sugar
1/2 t. almond extract
*Frost with your choice of chocolate or white frosting
Follow the box directions, but add the following ingredients before mixing:
1 extra egg
2 T. powdered sugar
1/2 t. almond extract
*Frost with your choice of chocolate or white frosting
White Cake
One box of white cake mix (Not Pillsbury Brand)
Follow the box directions, but add the following ingredients before mixing.
1 additional egg white
2 T. powdered sugar
1/2 t. almond extract
*Frost with white or chocolate frosting
Follow the box directions, but add the following ingredients before mixing.
1 additional egg white
2 T. powdered sugar
1/2 t. almond extract
*Frost with white or chocolate frosting
Monday, July 30, 2018
Marinated Steak
Deer Backstrap/Loin or Selected Cut of Beef
In a Zip Lock bag combine the following:
Meat of choice (2 or 3 back straps or cuts of steak)
1/4 c. vegetable/canola oil
1/2 c. cornstarch
1/2 c. soy sauce
1 T. Montreal Steak Seasoning
Close bag and mix ingredients together. Place in refrigerator for at least 3-4 hours, mixing occasionally. Remove from bag and grill on low heat directly on surface. Try to time grilling so that the meat is only flipped over one time. Heat thermometer should read at least 135 degrees for rare, higher temperatures for well done. Your choice.
This can be prepared with frozen cuts of meat and allowed to marinate and thaw in the refrigerator at the same time for up to two days.
In a Zip Lock bag combine the following:
Meat of choice (2 or 3 back straps or cuts of steak)
1/4 c. vegetable/canola oil
1/2 c. cornstarch
1/2 c. soy sauce
1 T. Montreal Steak Seasoning
Close bag and mix ingredients together. Place in refrigerator for at least 3-4 hours, mixing occasionally. Remove from bag and grill on low heat directly on surface. Try to time grilling so that the meat is only flipped over one time. Heat thermometer should read at least 135 degrees for rare, higher temperatures for well done. Your choice.
This can be prepared with frozen cuts of meat and allowed to marinate and thaw in the refrigerator at the same time for up to two days.
Wednesday, July 4, 2018
Enchiladas
1 lb. ground beef or ground turkey
1 dry package of enchilada mix or 1 can of enchilada sauce (Your Choice)
1 small can of tomato paste or sauce depending on the dry mix package directions
1 package of shredded cheddar cheese
8 flour tortillas
Sour cream
Lettuce
Refried beans
Salsa
Brown beef or turkey in pan and drain. Add enchilada mixture according to package directions, or the can of sauce to the meat, making sure some is left over to pour over the top of the tortillas before baking. Spread meat mixture and sprinkle cheese into a tortilla and roll up. Place 8 of these in a greased 9 x 13 baking pan or glass dish. Pour remaining sauce over the tortillas and sprinkle more cheese. Cover with foil and bake about 30 minutes before checking. Remove foil and bake about 5-10 minutes longer.
Serve with lettuce and sour cream. Refried beans and salsa (picante sauce) is optional
1 dry package of enchilada mix or 1 can of enchilada sauce (Your Choice)
1 small can of tomato paste or sauce depending on the dry mix package directions
1 package of shredded cheddar cheese
8 flour tortillas
Sour cream
Lettuce
Refried beans
Salsa
Brown beef or turkey in pan and drain. Add enchilada mixture according to package directions, or the can of sauce to the meat, making sure some is left over to pour over the top of the tortillas before baking. Spread meat mixture and sprinkle cheese into a tortilla and roll up. Place 8 of these in a greased 9 x 13 baking pan or glass dish. Pour remaining sauce over the tortillas and sprinkle more cheese. Cover with foil and bake about 30 minutes before checking. Remove foil and bake about 5-10 minutes longer.
Serve with lettuce and sour cream. Refried beans and salsa (picante sauce) is optional
Pineapple Salad
Drain well:
1 large can of crushed pineapple
Combine:
1 c. crushed pretzels
1 stick of butter
1/4 c. sugar
Bake in slightly greased pan for 10 minutes at 350 degrees. Be careful not to burn. This will be broken into pieces when cooled.
Beat together:
1/4 c. sugar
1- 8 oz. package of cream cheese (softened)
Mix in:
1 - 8 oz. container of whipped topping, then the pineapple.
Fold in crushed pretzel mixture just before serving. Salad refrigerates well.
1 large can of crushed pineapple
Combine:
1 c. crushed pretzels
1 stick of butter
1/4 c. sugar
Bake in slightly greased pan for 10 minutes at 350 degrees. Be careful not to burn. This will be broken into pieces when cooled.
Beat together:
1/4 c. sugar
1- 8 oz. package of cream cheese (softened)
Mix in:
1 - 8 oz. container of whipped topping, then the pineapple.
Fold in crushed pretzel mixture just before serving. Salad refrigerates well.
Apple Bread
Combine:
3 c. flour
1 t. cinnamon
1 t. baking soda
1 t. salt
Beat together:
3 eggs
1 c. vegetable or canola oil
2 c. sugar
1 t. vanilla
Combine two mixtures together. Fold in 3 c. diced apples (approx. 3 large apples)
Optional: Add 1 c. chopped walnuts
Add mixture to two, greased bread loaf pans and bake 1 hour and 15 minutes at 325 degrees. Check bread after one hour with a toothpick to check if done. Remove from pan after cooled.
Strawberry Pie
Crust:
1/2 c. (1 stick) butter, softened
3 T. sugar
1 c. flour
Filling:
1 c. water
1 c. sugar
3 T. cornstarch
1 (3 oz.) package of strawberry jell-0
2 cups of cleaned/sliced strawberries (amount doesn't need to be exact)
Combine crust ingredients and lightly press into a greased pie plate. It won't make it all the way up the sides of the dish. Bake at 375 degrees for 10 minutes or until lightly golden brown. Cool
In a pot, bring water, sugar and cornstarch to a boil, constantly stirring until thick and clear. Remove from heat and add jell-0. Cool
Fold in strawberries, pour in pie shell and refrigerate. You can serve with whipped topping.
1/2 c. (1 stick) butter, softened
3 T. sugar
1 c. flour
Filling:
1 c. water
1 c. sugar
3 T. cornstarch
1 (3 oz.) package of strawberry jell-0
2 cups of cleaned/sliced strawberries (amount doesn't need to be exact)
Combine crust ingredients and lightly press into a greased pie plate. It won't make it all the way up the sides of the dish. Bake at 375 degrees for 10 minutes or until lightly golden brown. Cool
In a pot, bring water, sugar and cornstarch to a boil, constantly stirring until thick and clear. Remove from heat and add jell-0. Cool
Fold in strawberries, pour in pie shell and refrigerate. You can serve with whipped topping.
Zucchini Bread
Combine in a bowl:
3 c. flour
1 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
Beat together with mixer:
3 eggs
2 c. sugar
1 c. vegetable or canola oil
2 t. vanilla
Combine two mixtures together with a spoon.
Fold in:
2 c. grated zucchini
Divide mixture equally into two, greased bread pans. Bake at 325 degrees for an hour or until toothpick comes out clean.
3 c. flour
1 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
Beat together with mixer:
3 eggs
2 c. sugar
1 c. vegetable or canola oil
2 t. vanilla
Combine two mixtures together with a spoon.
Fold in:
2 c. grated zucchini
Divide mixture equally into two, greased bread pans. Bake at 325 degrees for an hour or until toothpick comes out clean.
Bran Muffins
1 1/4 c. flour
1/2 c. sugar
1/4 t. salt
1 T. baking powder
1 1/2 c. All-Bran cereal
1 1/4 c. milk
1 egg (beaten)
1/4 c. vegetable oil
Mix dry ingredients (not the cereal) together in a bowl. Mix liquid ingredients (with cereal) together in bowl and allow to set for about 15 minutes. Combine both without over mixing. Spoon in greased muffin pan or paper cup liners to about 1/2 to 2/3 full. Bake at 400 degrees for 15 minutes, until toothpick comes out clean.
*Do not follow the current muffin recipe found on the box of cereal...too dry.
1/2 c. sugar
1/4 t. salt
1 T. baking powder
1 1/2 c. All-Bran cereal
1 1/4 c. milk
1 egg (beaten)
1/4 c. vegetable oil
Mix dry ingredients (not the cereal) together in a bowl. Mix liquid ingredients (with cereal) together in bowl and allow to set for about 15 minutes. Combine both without over mixing. Spoon in greased muffin pan or paper cup liners to about 1/2 to 2/3 full. Bake at 400 degrees for 15 minutes, until toothpick comes out clean.
*Do not follow the current muffin recipe found on the box of cereal...too dry.
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