Saturday, July 14, 2018

To Die For Carrot Cake
Moriah's Favorite

1 1\4 c oil or unsweetened applesauce
2 c sugar
3 eggs, room temp

2 c flour
1 t baking soda
1 1\2 t baking powder
1\2 t salt
1 t cinnamon
1 T ginger, cloves, any other spices. I used pumpkin pie spice!

2 c grated carrots
1 c shredded sweetened coconut
1 c chopped nuts, optional
1 t vanilla
1 c crushed pineapple, not drained, in juice

Frosting:
1\2 c butter, softened
8 oz cream cheese, softened
1 t vanilla
1 lb powdered sugar
Too with roasted pecans or coconut

Blend oil sugar and eggs. Add dry ingredients. Stir in last set.

Use 9x13, 2 9-inch pans, or 3 8- inch pans. Bake 350 for 35-40 minutes (only 25-30 for 8in pans). Let cakes cool in pan for 10 minutes, then move to cooling rack.
Whip up frosting. After frosting cake, it's best to refrigerate for an hour before serving.

Tuesday, July 10, 2018

Cinnamin swirl apple pie

1 box pie crusts, or make your own!
1/2 c + 2T sugar
2 t cinnamon
2 T butter, melted
2 T finely chopped pecans
6 c thinly sliced peeled apples
2 T flour
1/4 t salt

Press one pie crust into 12in pie pan. Keep in fridge until ready.
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.
Cool 2 hours before serving.

Wednesday, January 4, 2017

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!

Monday, September 12, 2016

Grandma's Sour Cream Sugar Cookies
a la mom

1/2 c shortening
1 c sugar
1 egg
1 t vanilla
2 2/3 c flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1/4 t nutmeg
1/2 c sour cream

Blend sugar and shortening, add egg and vanilla. Mix together dry ingredients, and alternate with sour cream.
Not necessary to chill. Roll out and bake 350 for 8-10 minutes.

Saturday, April 16, 2016

Roasted Chicken
a la Karrie Wilson

Place a roasting rack, diced celery, onions and carrots in a 9x13 baking pan. You don't want the chicken baking in it's own juices, but roasting. Clean a whole chicken with a wet paper towel, or run under cold tap water and dab dry. Place in prepared pan. Rub olive oil on the chicken, sprinkle with lemon pepper, season salt and pepper, and rub into chicken.
Place in oven, cook uncovered at 375 for 1 1/2 hours.
Granola
a la Karrie Wilson

1 stick unsalted butter
2/3 c honey
1/2 c sugar
5 c old fashioned oats
1 c sunflower seeds
1 c almonds, chopped or whole
1 c dried cranberries
1 T flour
dash of salt

Heat oven to 325. Lightly coat a cookie sheet with cooking spray.

Place the butter, honey and sugar in a pot and cook over medium-low heat until melted, about 3 minutes, and remove from heat.
Meanwhile, in a large bowl, combine oats, seeds, almonds, cranberries, flour and salt.
Add the butter mixture to the oat mixture, stir until just combined. Pour onto prepared baking sheet and bake until golden brown, 30-35 minutes. Gently stir 2 or 3 times during cooking time.
Cool completely, the store in an airtight container.
Sopapilla Cheesecake
a la Noell

2- 8 oz pkgs cream cheese, softened
1 c sugar
1 t vanilla
2- 8 oz cans of refrigerator crescent rolls
3/4 c sugar
1 t cinnamon
1/2 c butter
1/4 c honey

Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray.

Beat the cream cheese with 1 c sugar and vanilla extract in a bowl until smooth.