Easy Old-fashioned Apple Crisp

This is the time for apples. The seasons are changing and getting cooler.  Time to start baking again. Apple crisp is an easy dessert to make, and it will delight your entire family.
 

Ingredients

6 apples, peeled and sliced
2 Tbs. sugar
3/4 tsp. cinnamon
1 1/2 tsp. lemon juice (optional. It just keeps the apples from turning brown)
1 c. brown sugar
3/4 c. oatmeal, old-fashioned
3/4 c. flour
1 tsp. cinnamon
1/2 c. cold butter or margarine

Directions

Preheat oven to 350°.  Lightly spray or butter a baking dish or an 8 x 8-inch baking dish. 

Place the sliced apples in a bowl.  Add 3/4 teaspoon cinnamon, and the lemon juice.  Mix to combine. Transfer the apples into the prepared baking dish. 

In another dish, combine, brown sugar, oatmeal, flour, and 1 teaspoon cinnamon.  

Cut the butter in to the flour mixture using a pastry cutter, or two table knives held together in your hand.  The butter should be about the size of small peas. 

Spread this mixture evenly over the top of the apples.  

Bake 45 minutes, or until apples are tender and the topping is golden brown.

Apple Rice Betty

Instead of making apple pie or apple cobbler, this version is a delicious treat. Apples with rice, and raisins. Delightfully lightened with whipped cream.  

Ingredients

1 c. cooked rice
1 1/3 c. apple juice
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. brown sugar
1/2 c. raisins
1 1/3 c. apples, diced
1 Tbs. butter
1 c. heavy cream
1/4 tsp. cream of tartar
2 Tbs. sugar, or honey
1 tsp. vanilla

Directions

Place a mixing bowl and whisk attachment in the freezer for at least 20 minutes for the whipped cream.

In a medium saucepan, combine cooked rice, apple juice, salt, brown sugar, raisins, and diced apples. Cook and stir until the mixture comes to a boil.

Cover and simmer for about 5 to 10 minutes, or until most of the liquid has been absorbed. Remove from heat.

Stir in butter.

Chill the mixture in the refrigerator. Meanwhile, prepare the whipped cream. 

Pour the heavy whipping cream, cream of tartar, sugar, and vanilla into the bowl you just took out of the freezer.  Whisk the mixture on high speed until medium to stiff peaks form, or about one minute.

Gently fold the whipped cream into the apple mixture.  Place in the refrigerator until ready to serve.

Serve chilled.  May also add dollops of whipped cream over the top.

Notes

You can use minute rice instead of already cooked rice.  Just increase the apple juice to 2 cups.

A tub of whipped cream can be substituted in place of the heavy whipping cream, cream of tartar, sugar and vanilla.

Easy Apple Muffins

These apple muffins are easy to prepare, and they are light, tender and raise beautifully. They are loaded with apples, and spiced with cinnamon and nutmeg.  You can make them the night before and bake them the next day, or mix and bake them right away.

Ingredients

2 1/4 c. flour
1  Tbs. baking powder
1/2 to 1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
1 egg, beaten
1 c. buttermilk ** see substitution below
1/2 c. butter, melted
1 c. apples, chopped fine  ** see note below

Directions

Preheat oven to 400°.  Line muffin tins with paper liners, or you can spray the muffin tins or lightly grease the muffin tins.

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, sugar, and brown sugar.

Make a well in the center of the dry ingredients.

In a medium bowl or a 2 cup measuring cup, combine egg, buttermilk and melted butter.  

Pour the liquid ingredients into the well in the flour mixture.  Stir only until the ingredients are moistened. The batter will be lumpy.  Do not over mix or your muffins will be tough and heavy.

Spoon a little bit of fruitless batter to the bottom of each muffin cup. This helps to keep the fruit from sinking to the bottom of the muffin cups and burning. Fold in the apples to the batter. Spoon the batter it into each cavity.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

**If you don't have buttermilk, you can make some. Add 1 Tablespoon vinegar into a measuring cup. Pour in enough milk to make one cup. Let stand for 5 minutes. 

** You can also use different types of fruit in your muffins.  Try using blueberries, dates, raisins, cherries or even bananas. You can also add nuts or chocolate chips to the batter as well.

You can also mix up the batter the night before and bake the muffins the next day. by doing this, your muffins will be taller, moister and tender.

You can also mix up some sugar and cinnamon. Sprinkle the mixture over the tops of the muffins before baking.

 Pull Apart Monkey Bread

 

Ingredients

Yeast Dough

1/4 c. warm water
1 pkg yeast or 1 Tbs. dry yeast
1 1/4 c. warm milk
1/3 c. butter, melted and cooled
2 egg, room temperature
1/4 c. sugar
1 tsp  salt
5 c. flour

Coating

1 1/2 c.  sugar
2/3 c. brown sugar
1 Tbs. cinnamon
1/2 c. butter

Topping

1/4 c.  butter, melted and divided
1 tsp. vanilla

Directions

Grease two 9 x 5-inch bread pans or a 10 to 12 cup bundt pan. 

Combine warm water and yeast together in a large bowl.  Set in a warm location for about 10 minutes to allow the yeast to bloom.

Add warm milk, butter, eggs, salt and 2 cups flour. Mix with a wooden spoon until well combined. You can also use a mixer with the dough hook. Continue to knead in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. Knead the dough until smooth for about 8 to 10 minutes. You will want a dough that is slightly sticky.

Lightly grease the bowl that you prepared the dough.  Place the dough in the bowl, turning once to coat all sides. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise for about 2 hours. 

Prepare the coating. 

Place 1/2 cup melted butter in a bowl. In another bowl, combine granulated sugar and cinnamon together.  Set aside.

Divide the dough into 40 to 45 balls. Roll each ball in the melted butter, and then roll the balls in the cinnamon and sugar mixture. Place the balls evenly between the 2 loaf pans.

Cover the loaf pans with a tea towel or a sheet of plastic wrap.  Set aside in a warm location to rise for about 20 minutes. 

In a small bowl, combine the remaining 1/4 cup melted butter, brown sugar and vanilla. Pour over the pull apart balls in the loaf pans, dividing the mixture between the two pans.

Preheat oven to 350°.  See note below. Bake for 35 to 45 minutes or until done, and the top is golden brown.  If the tops brown too fast, cover loosely with a sheet of foil. Leave the bread to cool in the pans for 5 to 8 minutes.  Then invert the pans onto a serving platter.

Serve warm. You can mix up a thin glaze of 1 cup powdered sugar and 1 tablespoon milk and pour over the warm monkey bread.

 I usually don't preheat the oven when making bread. I put the pans in the oven and then turn the oven on. It also helps give the bread a little more rising time.

Easy Strawberry Cake From Scratch

You can use fresh or frozen strawberries for this cake.  If using frozen strawberries, be sure to thaw them first before using. Then chop them up or mash them to make a purée.

Ingredients

1 c. butter, softened
1 3/4 c. sugar
1 Tbs. vanilla
1 (3 oz.) package strawberry jello
4 eggs, room temperature
2 3/4 c. flour
2 1/2 tsp. baking powder 
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk, room temperature
2 c. strawberries,  divided. Use half for the cake and the other half for frosting. If not frosting the cake, use only 1 c. strawberries to make purée

Frosting

1 c. butter
1 tsp. vanilla
3 to 4 c. powdered sugar
1/2 c. strawberry pureed

Directions

Make strawberry purée. Blend the strawberries in a blender, food processor or a handheld emulsion blender. Pour the into a saucepan and bring to a boil.  Boil gently for about 20 minutes, or until the contents are reduced by half. You should have about 1 cup strawberry purée total. Cool mixture completely.

Preheat oven to 350°.  Grease and flour the bottom of a 13 x 9-inch cake pan, or two 8-inch round cake pans. 

In a large mixing bowl, combine butter, sugar, vanilla and jello. Beat until light and fluffy and the mixture is smooth. 

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

In a separate bowl, combine salt, baking powder, baking soda and flour.

Alternately, add milk and flour to the jello mixture, beginning with milk and ending with milk. Beating well after each addition. 

Gently fold in 1/2 cup of the cooled strawberry purée.

Pour the batter into the prepared pan or pans. 

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Prepare Strawberry Frosting

In a small bowl, beat butter and 3 c. powdered sugar together until thoroughly mixed together.

Mix in salt, vanilla extract and milk.   Beat until light and fluffy. You can add more powdered sugar if the frosting is too thin, or add a little more milk if the frosting is too thick.

Stir in 1/2 cup strawberry purée that you made earlier.

Spread frosting over cooled strawberry cake.

 Banana Cheesecake

We love cheesecake and bananas are one of our favorite fruits. combine the two together and you have a fantastic dessert. It is very easy to make, so don't let the lengthy directions fool you into thinking it is not. The hardest part of this recipe is in waiting for it to cool and set up so you can have a slice. 

Ingredients

Crust

1 stick butter, melted
3/4 c. brown sugar
1 egg yolk
3/4 c. flour
1/3 c. ripe banana, mashed
1 tsp. vanilla

Filling

3 (8 oz.) pkg. cream cheese, room temperature
3 ripe bananas
1 can sweetened condensed milk
4 eggs, room temperature
1/2 tsp salt
2 tsp. vanilla extract
2 c. heavy cream

Directions

Preheat oven to 350°. Spray or butter the bottom of a 13 x 9-inch baking pan. 

In a large bowl, combine butter and sugar until light and fluffy. Add the egg yolk.

Stir in flour, salt, banana and vanilla until thoroughly combined.

Put the batter in the pan, spreading out to cover the bottom. Bake 15 to 20 minutes, or just until it is set. Cool.

In a large mixing bowl, beat cream cheese on medium-high speed for 3 minutes.  Be sure to scrap the sides and bottom of the bowl occasionally. 

Reduce mixer speed to medium low.  Slowly add pieces of banana into the cream cheese, mixing well after each addition, so they are fully incorporated into the cream cheese. Scrape down the sides and bottom of the bowl, occasionally. Slowly turn the mixer to medium high speed and beat for 2 minutes.

Reduce mixer speed to medium low.  Add the sweetened condensed milk and beat for 2 minutes. Scrape down the sides and bottom of the bowl.

 Set the mixer to low. Add eggs, one at a time, beating well after each addition.

 Stir in vanilla.

 Pour the mixture over the baked and cooled crust. 

Bake 30 to 35 minutes, or until 2 inches of the edges are puffed. The center should wobble slightly when the pan is gently shaken. 

Turn the oven off, but do not remove the cheesecake. Prop the door open about 6 inches and leave the cheesecake to cool in the oven for 30 to 60 minutes. 

 Remove the banana cheesecake from the oven and place on a wire rack to finish cooling. Place in the refrigerator and chill at least 4 hours. 

Cut and serve with whipped cream.

 

Applesauce Apple Crisp

This is an easy recipe to make and serve.  It does use a bit more cinnamon than most, but if you don't like that much cinnamon in your apple crisp, cut the amount down in half, or leave it out.  It is recommended that you use an apple that stays crisp during baking, like Granny Smith, Ida Red, or Macintosh. However, use the apples that you like best, have on hand or are on sale.

Ingredients

8 apples peeled and chopped or sliced very thin
4 1/2 tsp. lemon juice
1/2 c. raisins
1/4 c. brown sugar
1/2 c. chopped walnuts (optional)
4 tsp. cinnamon, divided
1/4 tsp. nutmeg
1 1/2 c. unsweetened applesauce
3/4 c. old fashioned oats
3/4 c. flour
1 c. brown sugar
1/2 c. cold butter or margarine

Directions

Preheat oven to 350°. Lightly spray a 2-quart casserole dish or a 9-inch pan.

In a bowl, toss the apples with the lemon juice to keep them from turning brown. Add, raisins, brown sugar, walnuts, 2 teaspoons cinnamon and nutmeg.  Place the mixture in the prepared dish or pan.

Spread the applesauce over the top.

In a medium bowl, combine oats, flour, 2 teaspoons cinnamon and brown sugar.  With a pastry blender or two table knives held together, cut in butter or margarine until the mixture resembles coarse cornmeal. 

Sprinkle the mixture over the applesauce.

Bake 30 to 40 minutes, or until lightly browned and bubbly.

Cool slightly and serve with ice cream, whipped cream or even caramel sauce.

Rhubarb Cake

 

This rhubarb cake is one of our favorites.  I admit that I really do not care for the taste of rhubarb. It is bitter and sour. That being said, rhubarb is very healthy for you. I have found that if the rhubarb is cut in really thin, small pieces, we like it a lot better.

Ingredients

1 tsp baking soda
1/4 tsp salt
1 1/4 c. brown sugar
1/2 cup softened butter
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1 cup milk
2 c. all purpose flour
2 1/2 c. finely diced or chopped rhubarb. (3 large stalks or 6 small-med stalks rhubarb)
 

Topping

1/3 c. white sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour, or spray a 9 x 13-inch cake pan.

Cream together brown sugar and butter until light and fluffy.

Add egg and beat well until thoroughly blended.

Stir in vanilla, baking soda, and salt.

Mix in 1/4 of the milk. Then add in 1/4 of the flour mixture and stir well. Continue to alternate between the milk and the flour, stirring well, after each addition.

Stir in the thinly chopped rhubarb.

Spoon batter in prepared cake pan.

In a small bowl, combine the sugar and cinnamon together to make the topping. Sprinkle this mixture evenly over the cake batter.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Serve warm with a scoop of ice cream or whipped cream.

 Cherry Squares

This is a recipe from my mother's recipe box. It is to good. You can use any kind of fruit that you like. Mix peaches, apples, strawberries or even blueberry pie filing. The dough does not need to be kneaded, making this a quick and easy dessert to make.

Ingredients

1 pkg. yeast
1/4 c. very warm water
4 c. flour
2 sticks butter or margarine
2/3 c. milk
1 Tbs. sugar
2 cans cherry pie filling
2 eggs

Glaze

1/2 c. powdered sugar
1/4 tsp. vanilla or almond extract
3 to 4 tsp. milk

Directions

Scald milk to a temperature of 120° to 130°. Set aside to cool to lukewarm.

Dissolve yeast and sugar in very warm water.  Do not make the water too hot or it will kill the yeast. Set  the yeast mixture in a warm place for about 10 minutes to bloom. 

Measure the flour into a large bowl. Cut in the butter or margarine until it resembles coarse crumbs using a pastry blender or two dull kitchen knives held together in your hand.

Stir in yeast mixture, milk and eggs. Mix thoroughly.  The dough will be soft and moist. 

Divide the dough in half leaving one piece slightly bigger then the other. On a floured surface, roll the larger dough half into a 10 x 16-inch rectangle. You will want to make it the size so it fits in the bottom of a jelly roll pan and come up the edges of the pan.

Spread out the cherry pie filling onto the dough.

On a floured surface, roll out the remaining dough so it is large enough to cover the top of the pan and seal the edges.

Cut slits in the top of the dough with scissors or a sharp knife to allow the steam to escape. 

Cover and place in a warm location until doubled in size.

Bake at 350° for 35 to 40 minutes or until done.

Mix up the glaze by combining powdered sugar, vanilla extract and milk. Beat until it is smooth. It should be a drizzling consistency.  

Drizzle the glaze over the top of the warm cherry dessert.

Apple Cinnamon Rolls

This is a very easy recipe if you don't have much time to prepare a delicious treat for breakfast or lunch. Canned apple pie filling and refrigerated cinnamon rolls in the tube is the perfect way for those who don't like to cook or have much time to cook.

Ingredients

1 (8 or 10 count) Cinnamon rolls
1 (21 oz.) can apple pie filling
1/4 Tbs. butter (melted)
1/2 - 1 tsp.  cinnamon
6 Tbs. brown sugar
1/2 c. chopped nuts

Directions

Preheat oven to 350°. Grease or spray an 8 x 8-inch baking pan or casserole dish.

Cut each cinnamon roll into 4 or 6 pieces and place them evenly on the bottom of the baking pan or casserole dish.

Pour the melted butter over the top of the cut up cinnamon rolls. Sprinkle with cinnamon and then 2 tablespoons brown sugar. 

Cut the apples in the pie filling into smaller, bite sized pieces.  You can either dump them in a bowl or leave them in the can and cut through them with a sharp knife.  Spread half of the apple pie mixture over the cinnamon rolls. Stir to combine. Smooth out the mixture evenly in the pan.

Repeat the layer by sprinkling 2 tablespoons brown sugar over the top, then evenly spread out the remaining apple pie filling.  Add the remaining 2 tablespoons of brown sugar over the apples. 

Bake for 35 to 45 minutes, or until done.

Drizzle the top of the cinnamon rolls with icing that came in the package.

Best when served warm from the oven.

 Wacky Cake

Don't be fooled by the name of this cake. This moist cake is so quick and easy to make. It is one that my family requests often. When you need a dessert fast, this is the one won't let you down.

Ingredients

3 c. flour
2 c. sugar
2 Tbs. cocoa
2 tsp. baking soda
2 c. cold water
2 tsp. vanilla
2 Tbs. vinegar
3 /4 c. oil

Directions

Mix the flour, sugar, cocoa and soda together in a large mixing bowl. Add water, vanilla, vinegar and oil, mix well.

Pour in greased cake pan and bake 350° for 35 minutes or until toothpick inserted in the center comes out clean.

When the cake has cooled, frost if desired. Or sprinkle powdered sugar over the top.

 Yeast Coffee Cake

 Warm inviting yeast coffee cake to enjoy with your morning coffee. We prefer the breads made with yeast as a rising agent. It has a better flavor than baking powder, and you don't have to worry about yeast having aluminum in it.

Ingredients

1 pkg. yeast
1/3 c. warm water (110° to 115°
1/2  c. butter
3/4 c. sugar
1 egg, separated
4 1/2 c. flour
3/4 c. milk, scalded, cooled to lukewarm

Brown Sugar Topping

Ingredients

1/8 c. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
raisins (Optional)

Directions

Grease two 9-inch round pans. 

Soften yeast and 1 tablespoon sugar in warm water for 5 to  10 minutes. This allows the yeast to bloom and show that it is alive.

Cream butter until softened. Gradually add the sugar, cream the mixture until light and fluffy.

Add egg yolk and beat well. 

Stir in 1 cup flour and mix well.

Pour in the yeast mixture and combine thoroughly.

Alternately, add the rest of the flour and the milk to the butter mixture.  Beat well after each addition. 

In a clean, grease free bowl, beat egg white until rounded peaks are formed. Fold into the flour and yeast mixture until well blended.  

Cover and let rise in a warm location about 2 hours.  

Punch down and divide in half. On a floured surface, roll or pat each portion into a round. Put each round into the prepared pans.  Cover and place in a warm location.  Let rise about 90 minutes. 

Prepare the brown sugar topping. 

Brush melted butter over the tops of the coffee cakes.  Sprinkle with brown sugar and raisins if desired. 

Bake for 20 to 25 minutes or until done.

Rice and Raisins

When I was growing up, my mother made this delicious dessert treat, Rice and Raisins, quite often. It was simple to make, easy on the budget, and it was so darn good!!! It was comfort food at its best.

Our family called it Rice and Raisins, while others often call it Rice Pudding.

My kids grew up loving this dessert, and they ask for it often. I am hoping to instill traditions and memories in their lives as I have in mine.

Ingredients

2 c. water
1 c. short-grain rice
1/4 c. granulated sugar (More or less depending on how sweet you want it to be)
2 cans Evaporated milk
1/3 c. or more raisins 
1 tsp. or more cinnamon
1 tsp. vanilla extract
2 Tbs. butter

Directions

Bring the water to a boil in a saucepan. Stir in the rice. Bring the water back to a boil.  Lower heat to low and simmer for 20 minutes, or until rice is tender. If the rice becomes dry, add more water.

Lower the heat to keep the water at a simmer.  Cover the pot with a tight-fitting lid. Cook slowly for approximately 25 minutes, or until rice is tender. Do not lift the lid of the pot until to check on the rice. Add some hot water during cooking time if the rice becomes dry.

When the rice is tender, shake the cans of evaporated milk, so it is thoroughly mixed. Pour in one can of milk with the rice.

Stir in the raisins, sugar and cinnamon. Continue to cook over low heat, stirring in the other can of milk. Cook until the rice is soft and raisins and plumped. You want it to be more of a pudding, and not really liquidy.

Stir in the vanilla and butter.

Serve while warm and enjoy!

Extra Chocolaty Pudding From Scratch

 Chocolate pudding is one of those desserts that is smooth and creamy. It brings peace to a hectic day and comfort in troubling times. It is always nice to cook up a batch of pudding that my family and I can enjoy together as we unwind from the day.

 Ingredients

2 eggs, beaten
1/3 c. sugar
2 Tbs. cornstarch
3 Tbs cocoa
1/8 tsp. salt
2 c. milk
1 (6 oz.) pkg semisweet chocolate pieces, or 1 cup
2 Tbs. butter or margarine
2 tsp. vanilla

Directions

Beat eggs in a heatproof bowl.  Set aside.

Mix the sugar, cornstarch cocoa and salt in a large heavy bottom saucepan. Slowly whisk in milk until combined. Stirring or whisking constantly, cook over medium heat until the mixture boils. Boil and stir for about 3 minutes, or until the mixture is thick. Remove from heat.

Whisking or stirring constantly, gradually add about 1 cup of the hot pudding mixture into the beaten eggs.  Do not add the hot pudding all at once to the eggs, or it will cook the eggs.  Pour in about a heaping tablespoon of the hot pudding mixture at a time. 

Pour the tempered eggs back into the pudding mixture, whisking constantly. 

Bring the mixture back to a boil, stirring constantly. Boil for 1 minute. 

Add the semisweet chocolate pieces, stirring until they are melted.

Remove from heat. Stir in the butter and vanilla.  Cool slightly. Pour into dessert dishes. You can chill the pudding in the refrigerator or serve warm, which is what we like best. 

Easy Pots De Creme Chocolate Pudding

This is the easy version to making Pots De Creme Chocolate pudding.  It uses a box of chocolate pudding mix instead of buying heavy cream.  This recipe is perfect if you need a fast easy dessert. You can make it early in the day and chill until it is ready to serve. We don't always let our pudding cool because we like warm pudding the best.

Ingredients

2 1/4 c. milk
1 (4 oz.) pkg regular chocolate pudding mix
1 (6 oz.) pkg semisweet chocolate pieces, or 1 cup
1 tsp. vanilla

Directions

Prepare pudding mix according to package directions, but use 2 1/4 cups milk instead.

While the pudding is hot, add semisweet chocolate pieces, stirring until the chocolate is melted.  Cool. 

Pour in vanilla.  Beat well until the pudding is smooth and creamy.

Pour the mixture into cups or dessert bowls and chill.  

Serve with whipped cream.

Rhubarb Goodie

Rhubarb is one of those fruits you either love or hate. We like rhubarb, but it has to be in small pieces for me to enjoy. It is tart, but is a good source of vitamin K1, and it is high in fiber.

Ingredients

4 c.  rhubarb cut in 1/4-inch pieces
1 c. sugar
1/4 tsp. salt
2 Tbs. flour
1/4 tsp cinnamon

Topping

3/4 c. flour
3/4 c. brown sugar
1/4 tsp. baking powder
1/4 tsp. soda
1/3 c. butter, melted

Directions

Preheat oven to 350°. Grease an 8 x 8-inch baking pan.

In a bowl, combine sugar, salt, flour and cinnamon. Add in the rhubarb.

Place the mixture in the prepared baking dish. 

Prepare the topping.

Combine flour, brown sugar, baking powder, and soda.

Mix in the melted butter.  The mixture will be crumbly.  Sprinkle over the rhubarb mixture in the baking pan.

Bake 40 minutes, or until the rhubarb is tender and the top is golden brown.

Baking Mix Peach Cobbler

Peach Cobbler is an old recipe that my mother and her mother made often.  It can be made with fresh peaches or canned  peaches. This recipe is simple to make and is so delicious. Perfect for times when you need a quick dessert to serve your family or to take somewhere.  You can make it with baking mix or Bisquick.

Ingredients

1 c. baking mix
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. milk
1/2 c. melted butter
6 peaches (6 cups), peeled and cut into 1/2 inch slices or 1 (29 oz. can) sliced peaches, drained
1 c. brown sugar

Directions

Preheat oven to 375°. 

In a medium-sized bowl, whisk baking mix, nutmeg, cinnamon and milk together. Stir in the melted butter. 

Pour the mixture in a large cast iron skillet or an 8 x 8-inch baking pan.

Combine the peaches and brown sugar together in a bowl. You can use the same bowl that you mixed up the cobbler part of the recipe to save on dishes.  Mix or toss the peaches to coat them with the brown sugar. Spoon the peaches across the top of the baking mix. Do not mix them in. 

Bake for 40 to 50 minutes until done or until golden brown.  Insert a toothpick into the cobbler part and if it comes out clean, the peach cobbler is done.

Remove from oven. Serve with ice cream or whipped cream. 

 

 

Powdered Sugar Doughnuts

One of my dads favorite foods was home-made doughnuts.  We used to make them for him on his birthday or anniversary. My dad passed away, but we still make a batch of doughnuts on those special days. It brings back warm and wonderful memories of a man who worked hard to support his family and loved us dearly. 

Ingredients

1 Tbs. yeast or 1 pkg.
1/4 cup warm water
1 1/4 cup milk, scalded
1 stick butter or 1/2 c. margarine or shortening
1/4 cup sugar
2 eggs, well beaten
3/4 tsp. nutmeg (optional)
1/2 tsp. salt
4-5 cups flour
vegetable oil for frying

 Directions

In a large mixing bowl, mix the yeast, warm water and 1 tablespoon sugar together.  Let stand for 5 to 10 minutes in a warm location to bloom or to see if the yeast is active.

In a small saucepan, warm the butter and milk to 90° or 105° over low heat. Butter does not need to melt. 

Pour the warmed milk, butter, sugar, eggs, salt, nutmeg, and 1 cup flour in with the yeast mixture.  Stir the mixture vigorously with a wooden spoon for about 2 minutes. You can also use the mixer with the dough hook attachment.

Stir in as much of the remaining flour as you can until a dough forms.  The dough will be sticky. Turn the dough out onto a well floured surface and knead the dough for 10 minutes adding more flour as necessary. Knead until the dough is no longer sticky. The dough should be smooth and elastic. If you touch the dough with your finger, it should bounce back.

Form the dough into a ball. Lightly oil the bowl that you mixed the dough in and place the dough ball inside. Turn the dough over so that all sides of the dough is lightly oiled. Cover with a piece of plastic wrap or a tea towel. Place the bowl in a warm location and let rise until doubled in size. This takes about an hour.  

Punch the dough down and place the dough onto a well floured surface. Roll the dough out until it is 1/2-inch thick. Cut doughnuts with a doughnut cutter. 

Place the doughnuts and round doughnut holes on a cookie sheet lined with parchment paper. Leave 1-inch of space between doughnuts. Let rise in a warm location for about an hour or until doubled in size. 

**  I usually put the doughnuts on one cookie sheet and the doughnut holes on another cookie sheet so everything gets done at the same time. You can also save the doughnut holes and reroll them out to just make the large circle doughnuts.  

Decide if you want to bake the doughnuts or fry them. 

Baking

Preheat oven to 375°. 

Fill a paper sack or a bowl with powdered sugar. 

Bake the doughnuts for 10 to 12 minutes or until golden brown and puffed up. Let the doughnuts slightly cool on the cookie sheets, then dip the warm doughnuts into the powdered sugar, turning the doughnut to coat all sides. Sometimes, you may want to redip the doughnuts in the powdered sugar for a second time after they have cooled more. 

If the powdered sugar does not want to stick, lightly spray the doughnut with cooking oil or melted butter and then dip in the powdered sugar. 

Deep Fry

You can also use this same recipe to deep-fry the doughnuts too, if you prefer. 

Heat a few inches of oil in a large heavy bottomed pan, a heavy large cast iron skillet or an electric fryer.  Heat the oil to 350° to 375°.

Carefully place the doughnuts in the hot oil and fry until golden brown about 1 1/2 minutes per side.  The doughnut holes take less time to fry about 30 per side. Do not crowd the doughnuts or the oil will cool down too much and then, instead of cooking the doughnuts, they will soak up the oil.

Remove the doughnuts with a slotted spoon and place them on paper towels to drain off excess oil. Dip the hot doughnuts into the powdered sugar turning to coat.

Whichever way you choose to make doughnuts, serve and then enjoy.

Homemade Vanilla Ice Cream

 Ingredients

2 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
4 c. whole milk
4 eggs, beaten
2 Tbs, vanilla
4 c. chilled heavy whipping cream or table cream will work as well

Directions

In a large heavy saucepan combine sugar, cornstarch and salt.  Gradually blend in the whole milk.  Stirring constantly over medium low heat, cook until the mixture thickens, about 12 to 15 minutes. ** You can also use a double boiler.  Just combine the ingredients and cook over boiling water, stirring occasionally until thickened. 

Gradually pour a small amount of the milk mixture into the beaten eggs whisking constantly as you pour, so your eggs don't cook.  Slowly pour the tempered eggs into the milk mixture, stirring constantly.  Continuing to stir constantly, cook over low heat until mixture reaches 180°.  The mixture should be thick enough coat a metal spoon when you dip it into the mixture. Do not allow to boil.  **If using a double boiler, cook over boiling water for 4 to 5 minutes stirring constantly.

Remove from heat and transfer contents to a heat-safe bowl. Place the bowl in the refrigerator to chill thoroughly.  This step is important because it will give you a smooth ice cream. 

Stir in vanilla and chilled cream. 

Fill your ice cream maker no more than 2/3 full.  Follow the manufacture's directions. For our electric ice cream maker, we use 1 part ice cream salt with 8 parts crushed ice to go between the ice cream container and the outside container.  Refrigerate any remaining mixture until ready to make ice cream again.  

Now most say to remove the ice cream from the ice cream maker and place into a freezer container. Freeze until firm, approximately 2 to 6 hours. However, we could never wait that long.  We always got a dish of ice cream right after it was freshly churned, and it was the best.

 

 60 Minute Sweet Rolls  

 Who can resist sweet rolls warm from the oven? These 60 Minute Sweet Rolls are light and fluffy, and can be ready to eat in a short amount of time. Using a quick rise method, you don't have to wait all day to sink your teeth into one of these delicious bites of sweet goodness.

Ingredients

1/4 c.. very warm water 110° to 115°
1 Tbs. sugar
1 pkg. package yeast
1/2 cup milk
1 tsp. salt
3 Tbs. sugar
1 egg
2 tablespoons soft  butter or oil
2 to 2 3/4 cups sifted flour

Filling

1/4 c. soft butter
2/3 c. brown sugar
1 tsp. cinnamon
nuts, chopped (optional)
raisins (optional)

Powdered Sugar Frosting

1 1/2 c. powdered sugar
1/4 c. butter
1 tsp. vanilla
2 to 3 Tbs. milk

Directions

In a large mixing bowl, combine water, yeast and 1 tablespoon sugar together. Set in a warm location for about 5 to 10 minutes, so the yeast starts to bloom. 

Heat the milk over low heat until it is warm to the touch, or until it reaches the temperature of 110° to 115°. Remove from heat and stir in salt.

Add the warm milk, 2 tablespoons sugar, egg, butter or oil and 1 cup of the flour to the yeast mixture. Beat with a wooden spoon, or you can use your mixer with the dough hook attachment. Continue adding the rest of the flour, stirring until it is too stiff to mix by hand. 

Turn out the dough onto a floured board, adding more flour as you knead the dough.  Add enough flour until the dough is slightly sticky, but does not stick to your hands. Knead for 4 to 6 minutes, or until smooth and elastic.   Cover with a sheet of plastic or a lint free towel and let rest for 5 minutes

Roll out the dough into a 16 x 9-inch rectangle. Spread 1/4 cup of soft butter over the surface. Sprinkle with brown sugar and cinnamon.  Add the chopped nuts or raisins at this time if desired.

Roll up the dough tightly, beginning with the wide side.  Seal the edges by pinching the edge of the dough into the roll, so they don't come undone. Cut the dough into 12 slices.  

Place the dough, cut side down, into a greased 9 x 13-inch pan. 

Cover the dough with a lint free cloth and let rise in a warm location for 30 to 35 minutes.  

Preheat oven to 375°. Bake the rolls for 15 to 18 minutes, or until golden brown on top. 

Prepare the frosting while the rolls are cooling.  

In a small mixing bowl, combine powdered sugar, butter, vanilla and milk.   Beat by hand or with a mixer until smooth and of spreading consistency. Spread over warm rolls.