Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

Butterscotch Cream Pie

Butterscotch is one of our favorite flavors, and it really tastes good in a cream pie. This is an easy recipe that my family enjoys.

Ingredients

1 (9-inch) pie crust, homemade or store bought, baked and cooled
1 1/2 c. brown sugar, divided
4 Tbs. cornstarch
3 Tbs. flour
1/4 tsp. salt
2 c. milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla

Meringue topping

3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Directions

In a heavy bottomed saucepan or a double boiler, combine brown sugar, cornstarch, flour and salt. 

Stir in some of the milk to make a stiff paste.  

Mix in egg yolks.  

Add in the rest of the milk, stirring or whisking until smooth. You don't want any lumps in your pie.

Cook and stir over medium-low heat until the mixture thickens. This takes a while, but it is important that you do not stop stirring the mixture, or it will burn. Don't remove it off the heat too soon, or your pie will be too soft.

Stir in butter, and vanilla. Mix until the butter is melted and thoroughly combined.

Pour into your baked and cooled pie crust.

While the pie is still hot, it is time to prepare the meringue topping.

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form, on medium speed.

Turn the mixer on high speed and gradually beat in the sugar, about a tablespoon at a time. Beat until stiff, glossy peaks form and the sugar is dissolved. 

Spread the meringue over the top of the still hot pie.  Be sure to cover the entire top, sealing the edge to the crust. 

Bake at 350°  for 10 to 15 minutes, or until the meringue is a golden brown.

Easter Sugar Cookies

These sugar cookies are easy to make and they taste so good. They are crisp on the outside, but soft on the inside.  This is a recipe that you and your kids can have so much fun decorating with colorful frostings and sprinkles.

Ingredients

3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
 3 c. flour

Icing

4 c. powdered sugar
1 tsp. vanilla
4 to 5 Tbs. milk
assorted food coloring
assorted sprinkles

Directions

Heat oven to 350°. Grease or spray a cookie sheet.

In a mixing bowl, cream the butter, and sugar until light and fluffy.  

Add in the eggs, one at a time, beating well after each addition. 

Pour in the buttermilk and mix in well. 

Stir in the baking powder, baking soda, and flour.  Mix thoroughly until you have a stiff dough.

Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-inch thick. Cut with Easter shaped cookie cutters dipped in flour. Place the cookies 1 inch apart on the prepared baking sheet.  

Bake for 5-10 minutes, or until the sides of the cookies just start to turn brown.

Remove to a cooling rack and allow the cookies to cool completely before frosting them.   

In a small bowl, combine powdered sugar, vanilla and 3 tablespoons milk. Continue to add milk, beating well, until the icing is stiff enough to spread on top of your cookies. Beat until smooth. If the frosting is too thick, add a little more milk. If the frosting is too thin, just add some more powdered sugar.

Divide the icing into as many bowls as you want to make different colors for.  Cover the bowls with a sheet of plastic wrap, so it does not dry out. 

Decorate and frost the cookies as desires.  Let them stand for 30 minutes so the icing sets.  To store the cookies, place them in single layers, with waxed paper between each layer.  Store in a tightly sealed container.

Notes

If you don't want to cut the cookies out in a particular shape, simply roll the dough into walnut sized balls between the palms of your hand. Place on a prepared cookie sheet about 3-inches apart.

Vanilla Sugar Cream Pie

This is an old recipe from my grandmother on my dad's side of the family. It is an easy recipe to put together and it is so smooth, and delicious. All the ingredients are sure to be found right in your pantry.

Topping Ingredients

4 Tbs. butter, melted
1/2 c. sugar
2 tsp. cinnamon
3/4 tsp. nutmeg

Pie Ingredients

1 (9-inch) deep dish pie crust, baked
3/4 c. sugar
4 Tbs. cornstarch
1/2 tsp. salt
2 1/4 c. heavy cream or evaporated milk
4 Tbs. butter
1 Tbs. vanilla

Directions

Preheat oven to 350°.

In a bowl, combine sugar, cinnamon and nutmeg.

In a saucepan, mix sugar, cornstarch and salt. Gradually stir in heavy cream or evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture thickens, but do not bring to a boil or the mixture will curdle. This part can take between 15 and 20 minutes. Remove from heat.  

Stir in vanilla.

Pour in prepared pie shell and smooth the top to make it even. Bake for 10 minutes. Remove the pie from the oven.

Turn the oven to broil with the rack set 6 to 8-inches below the broiler.

Pour the melted butter over the top of the pie. Sprinkle the sugar cinnamon mixture over the top. 

Cover the edge of the pie crust with aluminum foil or use a pie crust guard. Put the pie in the oven and broil for 30 to 60 seconds.  You only just want to caramelize the sugar. Watch it carefully, so the sugar does not burn.

Remove from oven and allow the pie to cool at room temperature. Store in the refrigerator.

Homemade Vanilla Pudding Mix

You can easily make smooth, creamy, delicious vanilla pudding any time you want with this handy mix. It's as easy as opening up a box of store bought pudding and dumping it in the saucepan.

Ingredients

2 3/4 c. milk powder
1 1/2 c. sugar
3/4 c. cornstarch
1 tsp. salt

Directions

In a large container that has a tight-fitting lid, combine, dry milk powder, sugar, cornstarch and salt.  Mix well. 

To make Vanilla Pudding.

In a large saucepan, combine 2 1/4 cups milk, and 1 well beaten egg. Using a whisk, mix in 1 1/4 cups of the pudding mixture until smooth. You don't want lumps in the pudding.  

Over medium heat, cook and stir until the pudding comes to a boil.  Cook and stir until the mixture is thickened. This takes about 1 or 2 minutes.  Remove from heat.

Stir in the butter and vanilla extract.

Pour into serving bowls. At this point, you can eat the pudding warm, or put it in the refrigerator to chill. If you put it in the refrigerator, cover the pudding with plastic wrap. That will prevent a skin from forming on top of the pudding.

1. dishes; cover and chill 2-3 hours.

 Oatmeal Cake

This moist cake made with old-fashioned oatmeal, and spices is delicious. It is like eating an oatmeal cookie, except in the form of a cake.  This is an old recipe that came from my dad's side of the family. I remember my grandmother baking this cake and serving it when we would drop in for a visit.

Ingredients

 1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter, softened
2 eggs
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1 (8 oz.) pkg cream cheese
1/2 c. butter, melted
2 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Directions

Preheat oven to 350°. Lightly grease or spray two 8-inch round cake pans or a 13 x 9-inch cake pan.

Bring water to a boil in a saucepan. Once the water is boiling, stir in the oatmeal. Remove from heat and cover with a lid. Set aside for 90 minutes. You can let them sit for 20 minutes, but the cake won't be as good.

In a large bowl, cream butter, granulated sugar and brown sugar until light, and fluffy.  Add in the eggs, one at a time, beating well after each addition. 

Mix in the vanilla and cooled oatmeal mixture. 

Stir in baking soda, cinnamon, salt, nutmeg and flour. Mix thoroughly to combine

Divide the mixture evenly between the 2 cake pans.  Smooth the tops of the cake with a spatula or the back of a spoon or knife.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. 

It is time to make the frosting after the cake has cooled.
In a large bowl, combine cream cheese and butter.  Beat with an electric mixer until the mixture is smooth.  

Gradually add the powdered sugar, mixing until it is fully combined.

Pour in the vanilla and add the cinnamon.  With the mixer on high speed, whip the frosting for about 2 minutes, or until it is light and fluffy.

Spread the frosting over the completely cooled cake.

Homemade Cinnamon French Toast Sticks

Occasionally, I would buy bags of French Toast sticks already prepared, to serve my kids for breakfast when we wanted something special. But I found they were not as good as the ones we make ourselves.  Making your own French Toast Sticks is easy. With just a few simple ingredients that you already have at home, you can quickly make your own.

Ingredients

6  slices stale white bread, cut thick
2 eggs
3/4 c. milk
dash salt
1/3 c. sugar
1 tsp. cinnamon
1 tsp vanilla
2 Tbs. butter

Directions

Cut the bread slices into 1 inch sticks.

In a medium bowl, combine eggs, milk, dash of salt, and vanilla. Beat well.

In a low sided bowl, combine cinnamon and sugar. Set aside.

In a cast iron skillet, over medium high heat, melt butter.

Working as you go, roll the bread stick in the milk mixture, but do not allow the bread to soak, or they will be very soggy. Allow the excess milk mixture to drip off back into the bowl. 

Place the French Toast stick in the skillet. You will need to work in batches and not overcrowd the skillet, soaking the bread in the milk mixture and frying them as you go. Do not soak all the pieces of bread at once, or they will not hold together and you will have a mess.  

Fry the bread, until it is golden brown. Turn the bread to cook each side until golden brown. 

Remove from the skillet and immediately roll the bread sticks in the cinnamon sugar mixture, coating all sides. Serve.

Repeat the process with the remaining bread, adding more butter as needed to keep them from sticking to the bottom of the skillet.

Serve immediately and enjoy! The French Toast Sticks can be dipped in maple syrup or whatever you like best.

 Pumpkin Spice Streusel Coffee Cake

This Pumpkin Spice Cake is moist and full of flavor. You'll find a streusel layer made with brown sugar, butter and cinnamon in the middle and over the top. A creamy glaze is then poured over the warm cake. It's a delicious cake to serve for breakfast, dessert or anytime.

Ingredients

Streusel

1/4 c. all-purpose flour
1/2 c. finely chopped pecans (optional)
1/2 c. brown sugar
3 Tbs. butter, melted
1 tsp ground cinnamon

Cake

1/2 c. vegetable oil
2 c. flour
1/2 tsp. fine salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c.  pumpkin puree
1/2 c.sour cream, room temperature
2 large eggs, beaten
1/2 c.  brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda

Glaze:

2 Tbs. butter, melted
1 c. powdered sugar
1 to 2 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of an 8-inch square baking pan.

Prepare the streusel. 

In a bowl, combine flour, pecans, brown sugar, butter and cinnamon together.  Mix well until the mixture is crumbly. Set aside.

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix together and set aside.

In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, sour cream and eggs.  Mix thoroughly until well blended. The batter will be thick and that is fine.

Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well. Fold the ingredients together only until combined. Do not over mix. 

Pour half of the batter into the prepared pan.  Sprinkle half of the streusel over the top of the batter. Carefully spread the rest of the pumpkin batter over the top of the streusel then sprinkle the remaining streusel over the top.  Or you can just pour the entire batter into the prepared pan and then sprinkle all the streusel mixture over the top of the batter. 

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and allow it to cool for about 30 minutes, while you make the glaze.

Melt the butter in a saucepan.  Remove from heat and allow the butter to cool for a couple of minutes. Add powdered sugar, 1 tablespoon milk and vanilla.  Whisk together until smooth.  Add more milk if the mixture is too thick.

Pour the glaze over the top of the warm, but not hot cake.

Combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!

No-Bake Healthy Cookies

These no-bake cookies are a healthy alternative to the sugary cereals that people like to eat in the morning. Of course, these cookies will also make a healthy snack idea as well. They are so easy to make and the drizzle of chocolate is just perfect to set these apart.

Ingredients

2/3 c. peanut butter
1 1/2 Tbs. honey
1 c. oats
1/4 c. walnuts, chopped
2 Tbs. coconut
1 Tbs. sunflower seeds
2 Tbs. chocolate, chopped
1/2 tsp. coconut oil

Directions

In a bowl, combine peanut butter and honey.  Mix until well blended.

Stir in oats, walnuts, coconut, and sunflower seeds.  Mix until thoroughly combined.

Form cookies from the dough. Take about 1 1/2 tablespoons of the dough and roll it between the palms of your hands.  Place the dough ball on a sheet of parchment or waxed paper.  Flatten the dough out slightly to form a cookie. Continue forming the cookies in this manner until all the dough is used up.

In a microwave bowl, combine chocolate and coconut oil.  Microwave for 15 to 30 seconds, then stir. Repeat the process until the chocolate is melted.

Quickly drizzle the chocolate over the cookies.

When done, place in the refrigerator. Refrigerate for at least 1 hour before eating.  These healthy cookies will last between 4 and 5 days. 

Vanilla Pudding

One of our favorite desserts is Vanilla Pudding.  It is so smooth and creamy, pure comfort food.  Making this classic dessert is not hard at all. In fact, it is as easy as opening a box of the store-bought mix and pouring some milk in.  I have the super easy version of this pudding below in the notes that makes it even simpler.

Ingredients

2/3 c. sugar
1/3 c. cornstarch
4 c. milk
1 egg, beaten
3 Tbs. butter
2 tsp. vanilla

Directions

In a bowl, beat the egg thoroughly. Set aside.

In a heavy saucepan, combine sugar and cornstarch.  

Slowly pour in the milk, whisking constantly to keep the cornstarch from clumping or lumping.  Over medium heat, cook the pudding until it comes to a boil.  Boil for one minute. The pudding should be thicker.

Ladle some of the hot pudding into your beaten egg, whisking constantly to keep the egg from cooking. Add maybe about a half a cup of the hot pudding.  Slowly pour the egg mixture back into the hot pudding, whisking constantly.  Bring the pudding back to a bubble or a simmer and cook for 1 minute. Remove from heat.

Add butter and vanilla.  Stir until the butter melts. Serve and enjoy while the pudding is warm. Or you can refrigerate the pudding for later. Just cover the pudding with a sheet of plastic wrap, pressing it down lightly on the surface of the pudding. This keeps the pudding from forming a skin across the top.  Place in the refrigerator until ready to serve.

Serve with whipped cream if desired. 

Notes

If you want an even easier way to make this pudding, mix the sugar and cornstarch in a saucepan. Slowly pour in the milk and beaten egg into the sugar. Cook, stirring or whisking constantly, until the mixture comes to a boil. Cook and stir until the mixture is thickened. This takes about 1 to 2 minutes longer.  Just remember to constantly stir the pudding, or it will burn on the bottom of the saucepan. 

Applesauce Cake With Caramel Frosting

 

This Applesauce Cake With Caramel Frosting is an older recipe.  It is a moist and sweet treat that is full of wonderful spices like cinnamon, allspice and cloves. It does not take long to put together, and you probably have everything you need right in your pantry.

Ingredients

1 c. shortening
2 1/2 c. applesauce
2 c. sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
3 c. flour
3 tsp. baking soda
1 egg
1/2 c. margarine or butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Grease a 13 x 9-inch baking pan. 

In a large saucepan, melt the shortening.

Stir in applesauce, sugar cinnamon, allspice, cloves and salt. Mix well and heat through. Remove from heat.

Stir in flour, and baking soda. Mix thoroughly.

Beat in the egg.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

In a saucepan, combine margarine or butter and brown sugar.  Cook and stir over low heat until the margarine is melted. 

Pour in milk.  Bring the mixture to a boil, stirring constantly. Remove from heat and cool.

Gradually add in the powdered sugar, beating well after each addition.  Beat with a hand held mixer until the frosting is smooth and spreading consistency.  

Frost the cooled cake.

Sour Cream Raisin Bars

These Sour Cream Raisin Bars are moist and easy to make. They remind me of eating a Sour Cream Raisin Pie that my mom used to make instead of making an actual pie.. 

Ingredients

2 c. raisins
1 c. white sugar
3 eggs, beaten
2 1/2 Tbs. cornstarch
1 1/2 c. sour cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 c. brown sugar
1 3/4 c. oatmeal
1 tsp. soda
1/2 tsp salt
1 3/4 c. flour
1 c. margarine or butter, softened

Directions

Preheat oven to350°.  Grease and flour the bottom of a 9 x 13-inch pan.

In a medium saucepan, combine raisins, granulated sugar, eggs, cornstarch, sour cream, and cinnamon together. Stirring constantly, bring to a boil over medium heat. Cook and stir over medium heat, stirring constantly, until the mixture thickens. 

Stir in the vanilla. Set aside as you prepare the filling.

In a mixing bowl, combine brown sugar, oatmeal, baking soda, flour, salt and butter. Mix until thoroughly blended. 

Press two thirds of the crust mixture in the bottom of your prepared pan. 

Bake for about 5 to 7 minutes.  

Carefully smooth this over the top of the crust. 

Sprinkle the remaining third of the crust over the top of the filling.

Bake for 30 to 35 minutes. 

Allow the bars to cool before cutting.

Tapioca Pudding

I remember this delicious dessert from my childhood.  It was creamy and delicious. Finding this recipe in my mother's recipe box, has me wanting to go to the store and get some tapioca, so I can recreate my childhood memory.  I hope you enjoy it as much as we do.

Ingredients

1 c. water
1/2 c. small pearl tapioca
2 /12 c. milk
1/4 tsp. salt
1/2 c. sugar
2 eggs
1 tsp. vanilla
cinnamon (optional)

Directions

In a medium to large saucepan, combine the water and small pearl tapioca.  Leave the tapioca soaking in the water for at least 30 minutes or more. The pearls should be plump and have absorbed all the water.

In a small bowl, beat the eggs until frothy and mixed. Set aside.

In the saucepan of the small pearl tapioca, pour in the milk and add salt.  Cook, stirring constantly, over medium high heat.  Cook and stir until the mixture begins to simmer. 

Reduce the heat to low. Stir in the sugar. Cook and stirring constantly until the small pearl tapioca have plumped up even more, and the mixture has thickened. This takes about 5 minutes.

Slowly pour some hot tapioca pudding into the eggs, beating constantly. You don't want the eggs to cook from the hot liquid, you just want to temper them.

Slowly pour the tempered eggs back into the saucepan, stirring constantly. Turn the heat to medium and stir for 2 to 3 minutes. The mixture should thicken until you have the consistency of a pudding. It is important that the mixture does not come to a boil. 

Remove from heat and cool about 15 minutes.

Stir in the vanilla and cinnamon. Serve the tapioca pudding warm or cold.

Ooey Gooey Pumpkin Butter Cake

 

This is one cake recipe that we have made several times.  It is that good! However, it is not one to be made and eaten if you are watching calories or on a diet.

Ingredients Crust

1 yellow cake mix
1 egg
1/2 c. butter, melted

Cake Ingredients

1 (8 oz.) cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. butter, melted
3 eggs
1 tsp. vanilla
2 tsp. pumpkin pie spice
2 c. powdered sugar

Directions

Preheat oven to 350°.  Lightly grease or spray the bottom of a 9 x 13-inch cake pan.

In a bowl, combine cake mix, egg and butter. Mix with a wooden spoon.  The batter will be very stiff, like a soft dough.  

Press this crust mixture into the bottom of your prepared cake pan. 

In the same mixing bowl that you made the crust in above, add the cream cheese and pumpkin purée. Beat with an electric mixer until smooth. 

Pour in the butter, eggs and vanilla.  Mix until well combined. 

Turn the mixer to the lowest setting possible. Mix in the pumpkin pie spice and powdered sugar, until thoroughly combines. 

Pour over the crust mixture. 

Bake for 45 to 50 minutes. The cake is done when the outer edges are set, but the middle will still be soft.  If you bake it until the middle section is completely firm, you will lose the ooey gooey center. 

Let the cake cool before serving. You can serve this with whipped cream, if you like.

Sweet Potato Pie

 

Sweet Potato Pie. We think of sweet potatoes around the holidays and use them as a side dish. But did you know that they can be used to make a delicious pie? It is like a pumpkin pie, but it is sweeter, smooth and creamy. 

To save time, we use canned sweet potatoes. They are already cooked, and peeled. Just drain off the liquid and mash them up.

Ingredients

Crust

1 (9-inch) pie crust 

Or you can make your own

1 1/2 c. flour
2 tsp. sugar (optional)
1/2 tsp. salt
1/2 c. shortening
3 to 6 Tbs. ice cold water

Pie Ingredients

2 c. sweet potatoes
3/4 to 1 c. brown sugar* See Notes
1/2 c.  butter softened
2 eggs
1/2 c. evaporated milk
1 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
whipped cream (optional)

Directions

Preheat oven to 350°.

In a bowl, combine flour, sugar, and salt. 

Cut in the shortening using a pastry blender, a fork or two table knives held together until it resembles small peas. 

Add cold water, one tablespoon at a time, stirring with a fork, until the dough holds together.

Form the dough into a flat disc. Wrap the dough in plastic wrap or in a plastic bag and place in the refrigerator. Chill for 30 minutes or longer. You can chill the dough up to 2 days.

Turn the dough out onto a lightly floured surface. Roll the dough out, starting at the center of the dough and rolling outward to the edge until you have an 11-inch circle. The dough will be about 1/8-inch thick.  Be sure to lift the dough up and lightly flour underneath to keep the dough from sticking as you roll it out. 

Carefully fold the dough into quarters. Transfer the dough into a 9-inch pie pan.  Unfold the dough, pressing it against the bottom and sides of the pie pan. Trim and crimp the edges as desired. Set aside as you prepare the filling.

In a large bowl, combine sweet potatoes, brown sugar, and butter.  Mix with an electric mixer or a potato masher until the mixture is creamy.

Add butter, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves and salt. Mix until thoroughly combined.

Pour the sweet potato mixture into the pie shell. Sprinkle some cinnamon over the top if desired.

Bake for 1 hour, or until a knife inserted in the center comes out clean.  

Cool completely before cutting. Serve with whipped cream on top and enjoy.

Notes

Some people prebake their pie shells slightly.  To do this, once you have the crust in the pie pan, poke holes in the dough with a fork. Bake for 5 to 7 minutes. 

You can use all brown sugar, or you can use all white sugar. You can also use half brown sugar and half white sugar. Brown sugar gives the pie extra flavor.

Apple Cheesecake Tacos

This may seem like a hard and very involved recipe to do, but it really isn't.  The shell is crunchy, dusted with cinnamon and sugar.  It takes a short amount of time, and the apple and cheesecake fillings can be made ahead of time. 

Apple Filling

3 apples, peeled and diced
2 Tbs. butter
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/3 c. brown sugar
1/2 to 1 c. water
1 Tbs. cornstarch

Cheesecake Filling

1 c. heavy cream
8 oz. cream cheese
1 tsp. lemon juice (optional)
1 tsp. vanilla
1/4 c. powdered sugar

Cinnamon Sugar Taco Shells

1/2 c. brown sugar
1 1/2 tsp. cinnamon
small soft flour street tacos

Directions

Prepare the apple pie filling. 

In a saucepan, combine water and cornstarch until smooth.

Add butter, brown sugar, cinnamon, and nutmeg. Whisk together until blended. Cook and stir for about 3 minutes over medium heat until the mixture thickens.

Add the apples. Cook and stir for 10 minutes, or until the apples are softened.  

Pour in the vanilla.  Remove from heat and set the pan aside to cool.  Allow to cool to room temperature. 

Start preparing the cream cheese filling.

In a bowl, combine heavy cream, cream cheese, powdered sugar and vanilla.  Beat with an electric mixer until blended and the mixture thickens.  This takes about 2 minutes. 

Fill a piping bag with the mixture if you have one. Otherwise, you can just use a spoon to fill the taco shells.

Prepare the shells.  

Line a plate with paper towels.  Turn a muffin tin upside down on the counter to place the shells on after you fry them.

Heat one inch of oil in a deep, heavy cast iron skillet.

In a low sided plate or pie pan, combine brown sugar and cinnamon.  Set aside. 

Fry the tortilla shells, one at a time, in the hot oil for 10 to 15 seconds on each side until golden brown. 

Place the tortillas on a paper towel lined plate to drain off the excess oil.  Then immediately dip the tortillas in the brown sugar and cinnamon mixture, making sure to coat both sides.  Place the tortillas on an upside-down muffin tin, forming them around the outside of the muffin tin. Repeat with the rest of the tortillas.

Fill the shells with the cream cheese filling.  Top with apple filling. 

You can make the shells ahead of time.  Then can be left uncovered and unfilled for at least 2 hours.

Easy No-churn Chocolate Ice Cream

This is an easy ice cream to make if you don't have an ice cream machine. It is smooth, creamy, and delicious. No cooking eggs or heating the ingredients. Simply whip the whipped cream, fold in the other ingredients and freeze.

Ingredients

1 (14 oz.) can sweetened condensed milk
1/4 c. cocoa powder, unsweetened
2 tsp. vanilla
2 c. heavy cream, very cold

Directions

In a bowl, combine sweetened condensed milk, cocoa powder and vanilla.  Mix until smooth and there are no lumps of cocoa powder left.

Pour heavy cream into your mixing bowl.  Beat at medium high speed until stiff peaks form.  This takes about 2 minutes with a stand mixer or 3 with a hand held mixer.

Mix a heaping tablespoonful of the heavy cream into the sweetened condensed milk mixture.  This will lighten it, so it will not deflate the whipped cream. 

Using a spatula, gently fold the rest of the whipped cream into the sweetened condensed milk mixture until it is smooth.  

Gently spread the mixture into a 9-inch cake pan.  Cover with plastic wrap or foil to prevent freezer burn.  Freeze for 3 to 6 hours, depending on how hard you want your ice cream to be. If it is too hard to scoop out, allow the ice cream to sit out for about 5 to 10 minutes to soften. 

Notes

Right before you put the ice cream in the pan, you can add some chopped chocolate chips, nuts, maraschino cherries or crushed cookies to the mixture if desired.

Apple Pudding

 This is a quick and easy dessert recipe that has been in the family for generations.  Serve with Burnt Sugar Sauce, whipped cream or ice cream for a special treat.

Ingredients

1/4 c. butter
3/4 c. sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. flour
3/4 c. milk
2 c. thinly sliced apples

Burnt Sugar Sauce

3/4 c. sugar
2 Tbs. cornstarch
1/4 tsp. salt
1 c. hot water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 375°. Grease one 8 to 10-inch baking dish. 

Cream butter and sugar together. 

Add eggs and mix well.

Mix in baking powder, salt, and cinnamon. 

Add a fourth of the flour mixture and mix well. Then add 1/4 of the milk and stir that in.  Mixing alternately, continue adding the flour and milk until gone. 

Spread half the batter in the prepared baking dish. Place the sliced apples over the top. Then cover with the remaining batter.

Bake for 30 minutes. While the apple pudding is baking, start the burnt sugar sauce.

In a cast iron skillet, caramelize 1/4 cup sugar until it is light golden brown.  Watch it carefully so it does not burn.

In a saucepan, combine the cornstarch, 1/2 cup sugar and salt together.  

Mix in hot water, stirring until smooth. 

Cook and stir over low heat until clear and thickened.  

Stir in the hot caramelized sugar and continue to cook over low heat until well blended.  Remove from heat.  

Add vanilla and butter, stirring until butter is melted.

Serve burnt sugar sauce over the warm apple pudding. 

Easy Pumpkin Dessert

This is an easy pumpkin dessert that mixes up fast and tastes delicious. 

Ingredients

1 (15 oz. ) can pumpkin, solid pack
1 can evaporated milk
3 eggs
1 c. sugar or half brown sugar and half granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 pkg yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts, chopped (optional)
Whipped Cream

Directions

Preheat 350°. Grease a 13 x 9-inch cake pan. 

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 

Pour the mixture into the prepared cake pan.

Sprinkle the dry cake mix over the top of the batter. 

Pour the melted butter over the top of the dry cake mix, but do not mix in. 

Bake for 1 hour and 15 minutes or until done.  You can test the cake to make sure it is done by inserting a knife in the center of the cake. If the blade comes out clean, the cake is done. 

You can use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and cloves. 

Serve with whipped cream if desired.

Butterscotch Pudding From Scratch

Butterscotch Pudding

This pudding is smooth and creamy. It is comfort food. We love butterscotch pudding, especially while it is still warm. No need for a dollop of whipped cream, but you can do that if you like.

The other day, we cheated and used a box of pudding mix. I was tired, and it was late, and we thought it would be very good.  It tasted horrible when compared with our homemade version.     

Ingredients

1/2 c. dark brown sugar
1/2 tsp. salt
3 Tbs. cold water
1 c. whole milk
1 c. heavy cream or evaporated milk
3 Tbs. cornstarch
2 eggs
3 Tbs. butter
1 tsp. vanilla

Directions

In a small bowl, whisk the eggs and cornstarch together very well. Mix until smooth. Set aside.

In another bowl, mix the whole milk and heavy cream or evaporated milk together. Set aside.  

In a heavy bottom saucepan, combine brown sugar, salt, and water.  Cook and stir over medium-low heat until the sugar melts and dissolves. Bring to a rapid bubble. Cook for 5 to 6i minutes, but do not stir.  Do not walk away from this, as you need to make sure the sugar does not burn. It should begin to have that carnalized aroma and the temperature should be about 240°.

Whisking constantly, slowly pour the milk and heavy cream into the brown sugar mixture.  Be very careful because it will sizzle and splatter. 

Cook and stir over medium heat until the mixture comes to a boil.  Turn off the heat.  

Whisking the eggs and cornstarch mixture constantly, slowly pour some of the brown sugar mixture into the beaten eggs.  Do not stop stirring the eggs, or they will cook and scramble. Slowly pour the egg mixture into the brown sugar mixture, whisking constantly. 

Place the pan over medium-low heat.  Stirring constantly, cook until the mixture comes to a bubble and begins to thicken. Then switch to a spoon, so you can scrape the bottom and sides of the pot. Cook and stir until the pudding comes to a boil. Cook for 1 minute. Remove from heat.

Stir in butter and vanilla, mixing until the butter is completely smooth and incorporated into the pudding. 

Serve either warm or pour into serving bowls and cover with plastic wrap. Refrigerate 4 to 6 hours.