Vanilla Magic Custard Cake

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 9-12

 

Ingredients

• ½ cup unsalted butter-melted and slightly cooled
• 2 cups milk-lukewarm
• 4 eggs-separated
• 1¼ cups (150g) powdered sugar
• 1 Tablespoon water
• 1 cup (115g) flour
• 1 teaspoon vanilla extract
• powdered sugar for dusting

Instructions

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Peanut Butter Cookies

1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
1 1/2 cups butter
5 eggs
3 cups peanut butter
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/2 cups flour
1 1/2 tsp vanilla

Preheat the oven to 350.

Beat butter until creamy, add sugars and eggs, beat until well mixed. Mix in peanut butter and vanilla. Sift together salt, baking soda and flour, mix into butter/peanut butter mixture.

Roll dough into 1-1 1/2 inch balls, place on greased cookie sheet, press flat with a fork and bake for
8-11 minutes.

Party Snack

1 box corn Chex
1 box rice Chex
1 box Golden Grahams
1 cup coconut
sliced almonds

2 cups light Karo syrup
2 cups sugar
3 cubes margarine.

Mix first 5 ingredients in a large bowl.

Boil last 3 ingredients together 2 minutes.

Pour over cereal mixture & stir.

Old-Fashioned Browned Butter Cookies

1 cup butter

3/4 cup sugar

1 egg

2 tsp vanilla

2 cups all-purpose flour

colored sugars

Heat oven to 350. In heavy 2 quart saucepan, melt butter over medium-high heat. Continue cooking , watching closely until butter foams and just turns a delicate golden color (3-5 min.) Immediately remove from heat; refrigerate 30 min.

In large mixing bowl, combine browned butter, sugar, egg & vanilla. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well-mixed.

Roll dough into 1 inch balls, roll in colored sugars and place 2 inches apart on cookie sheets. Flatten with fork tines.

Bake 12-15 min or until lightly golden brown. Let stand 1 min; remove from cookie sheet, cool completely.

If you choose not to use colored sugars, try this tasty glaze.

Browned Butter Glaze

6 tbsp butter

2 tsp light corn syrup

3/4 tsp vanilla

1 1/2 cups powdered sugar

1-2 tbsp hot water

In 1 quart saucepan, melt butter over medium heat, continue heating stirring constantly. just until butter starts to turn golden (watch closely). Cool 5 min. Add remaining ingredients. Beat with wire whisk or electric mixer,  adding enough water for glaze consistency,

Ginger Crinkles

1 1/4 cup sugar
1 cup butter (softened)
1 egg
3 tbsp dark corn syrup
1 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
sugar to roll dough in

Heat oven to 375.

In large mixer bowl, combine sugar & butter. Beat at medium speed until well mixed (1-2 min.) Add egg, corn syrup & vanilla. Continue beating, scraping bowl often, until creamy (1-2 min.)

Reduce speed to low; add flour, baking soda, cinnamon, ginger salt & cloves. Continue beating until well mixed (1-2 min.)

Roll dough into 1 inch balls and roll in sugar. Place dough 2 inches apart on cookie sheets. Bake
10-12 min. or until edges are golden. Let stand 1 min,; remove from cookie sheet.

Pumpkin Pie Cake

Crust

1 box yellow cake mix (reserve 1 cup for topping)

1/2 cup margarine, melted 1 egg, beaten

Filling

1 can (29 ounces/812 g) pumpkin

1 1/2 cups sugar

4 eggs, slightly beaten

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1 can (12 ounces/336 g) evaporated milk

Topping

1 cup yellow cake mix

1/2 cup sugar

1 teaspoon cinnamon

1/4 cup margarine, softened

1. 1. 
   Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. 2. 
   Stir the filling ingredients together until well blended, then spread over the crust.
3. 3. 
   Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. 4. 
   Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
5. ***This is from the Friend (LDS Children's Magazine) November 1990***

Apple Dumplings

Mountain Dew Apple Dumplings

• Prep Time: 10 mins
• Total Time: 55 mins
• Serves: 16, Yield: 16 Dumplings

Ingredients

• 2 (8 count) cans crescent rolls
• 3 -4 tart apples
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1 (12 ounce) cans Mountain Dew soda

Directions

1. Spray a 13x9 baking dish or pan.
2. Peel and slice apples into 16 pieces.
3. Roll each apple slice in 1 section of crescent roll.
4. Place rolled slices in pan in two rows, put extras along side.
5. Melt butter, add sugar and cinnamon and pour over apples.
6. Pour can of Mountain Dew over all. **I used Fresca instead of Mountain Dew and they tasted great!**
7. Bake at 350 degrees for 45 minutes.
8. Serve warm with vanilla ice cream. 

Chef Keem's Tres Leches Coconut Macaroons

Description

Ingredients

56 ozs sweetened coconut flakes (4/14 ozs bags)
2 cans Sweetened Condensed Milk
1/4 cup sour cream
3 Tblsp Heavy Cream
1 Tblsp Mexican vanilla

Preparation

Combine all ingredients in a large mixing bowl by hand (literally, or use a big spoon), or use a 6-qt counter top mixer. If this batch is too big for you (or your mixer) simply cut it in half.

Make sure that the creams and the vanilla are well-blended throughout the batter.

Using a Nr. 12 scoop with a thumb lever, portion out the batter on a parchment-lined cookie sheet pan.

Pack the batter firmly into the scoop so the macaroon won't fall apart during baking.

Now, there's a lot of flexibility in this procedure. You may use smaller scoops or a table spoon, or simply drop a mount on the cookie sheet (it will spread more if you don't pack it into a scoop). You could even spread the entire batter on a sheet pan, if you wanted to. It will all come out very good once you've baked it to a golden brown top.

I use the aforementioned Nr. 12 scoop for nice and big macaroons. You'll get about 24-27 out of a full recipe, depending how firm you pack the batter.

For the full recipe, you'll need one full-sheet or two half-sheet cookie pans. Place the raw macaroons about one inch apart on the pan.

Bake your macaroons in a 325 degrees oven until the bottoms and tops are caramelized. Remember, there are no raw ingredients that NEED to be cooked. So it's up to you how brown you like your cookies. The browning creates a nice flavor and makes them hold together, of course. Baking time is about 12-15 minutes.

** I found baking these at 375 degrees worked better and you just have to watch the time, start at 12 min and adjust accordingly.**

****I also cut the recipe in half and it made more than what I needed****

English Toffee

1 cup butter (do not substitute)
1 cup sugar
5 tsp water
1 tsp vanilla

Melt butter in heavy saucepan, stir in sugar and water. Cook on high heat, stirring constantly until the candy turns dark, golden brown, pulls from the sides of the pan and smells almost scorched. Add vanilla and pour into greased pan, chill for 12 hours. Break into pieces, dip in melted chocolate and roll in chopped nuts.

*If the toffee is cold it is easier to dip*

No Bake Cookies

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
3 cups oatmeal
3 level Tbsp unsweetened Cocoa
1/4 tsp salt
1 tsp vanilla extract

Stir together melted butter, sugar, milk and salt, bring to rolling boil and boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Pour over oatmeal until well mixed. Drop on greased cookie sheet or line the cookie sheet with waxed paper, let cool.

*If you choose to double the recipe, be sure to double the cooking time.*
**Many times I have to add additional oatmeal to help them set up**
***Variations: add chopped nuts or coconut or a large tablespoon of peanut butter can be added at the same time the vanilla is added.***

Apple Dumplings

Ingredients:

2 (8 count) cans crescent rolls
3 -4 tart apples
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 ounce) can Mountain Dew soda

Directions:

1 Spray a 13x9 baking dish or pan.
2 Peel and slice apples into 16 pieces.
3 Roll each apple slice in 1 section of crescent roll.
4 Place rolled slices in pan in two rows, put extras along side.
5 Melt butter, add sugar and cinnamon and pour over apples.
6 Pour can of Mountain Dew over all.
7 Bake at 350 degrees for 45 minutes.
8 Serve warm with vanilla ice cream.

 

*Thank you Emilee for this yummy recipe!*

Easy Lemon Bars

• 1 (18.25 ounce) package lemon cake mix with pudding
• 1 egg
• 1/2 cup vegetable oil
  
• 1 (8 ounce) package cream cheese
• 1/3 cup white sugar
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
3. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
4. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers. 

 

These are yummy!! I made them today for the first time and took them to two family get togethers..they were a hit!!  (Not to mention easy, just like the recipe name claims!)  :-)

 

Italian Cream Cake

1 cup butter, softened
2 cups sugar
5 eggs (separated)
1 tsp. baking soda
2 cups cake flour
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar, add egg yolks one at a time, beating after each addition. Sift flour and baking soda. Add to mixture alternating with buttermilk, flour to be added first and last. Sit in pecans, coconut and vanilla. Beat egg whites until stiff peaks form. Fold in beaten egg white. Bake in 3 round layer pans at 350 for 30 minutes. Cool and frost with icing, icing recipe below.

Icing:
8 oz. cream cheese, softened
1/2 cup butter, softened
1 box powdered sugar
1 tsp. vanilla

Mix together and spread on cooled cake.

Lemon Sour Cream Pound Cake

5 large eggs
3 cups flour
1 cup sour cream
1 tsp. vanilla extract
3 cups sugar
1/4 tsp. baking soda
1/2 lbs. butter (not margarine)
1 tsp. lemon extract

Preheat oven to 325 degrees.
Cream softened butter and sugar, add eggs one at a time, beating after each addition. Add remaining ingredients. (If you would like to leave out the lemon, add another tsp. vanilla.) Bake in greased and floured bundt cake pan 1 hour and 15 minutes. Invert 15 minutes after removing from oven and let cool.

Buffalo Chip Cookies

Buffalo Chip Cookies

Preheat oven to 350 degrees

1 cup Margarine
1 cup Shortening
2 cups firmly packed Brown Sugar
2 cups Sugar
4 Eggs
1 tsp. Vanilla

Cream together.

4 cups Flour
2 Tbsp. Baking Powder
2 Tbsp. Baking Soda

Slowly add to above ingredients and mix well.

2 cups Oatmeal
2 cups Crispy Rice Cereal
2 cups Corn Flakes
2 cups Chocolate Chips
2 cups Chopped Nuts

Add remaining ingredients stirring by hand.

Bake on greased cookie sheet for 13 to 15 min.
Remove from oven and let finish baking on cookie sheet.

Mexican Wedding Cookies

Mexican Wedding Cookies
AKA: Russian Tea Cakes, Sandies,
these are also known by other names.

1 C. butter, softened
1/2 c. powdered sugar
2 c. flour
1/2 tsp vanilla
1/4 tsp salt
1/2 c. chopped nuts (optional)

Cream together butter, powdered sugar & vanilla. Add flour, salt & nuts, mix well. Chill for 1 hour.
Roll into small balls & bake @ 350 for 12-15 min. When done, cool for 5-10 min & then roll in powdered sugar.

Caramel Apple Salad

Caramel Apple Salad

Ingredients:
• 1 pkg. butterscotch instant pudding mix (3oz.)
• 1 cup dry roasted nuts
• 1 can crushed pineapple (8oz.)
• 1 cup mini marshmallows
• 3 cups chopped unpeeled apples
• 1 container whipped topping
Directions:
Combine all ingredients in bowl; mix well. Chill until serving time.

Mexican Sloppy Joes

Mexican Sloppy Joes

My daughter and I made this recipe up one day, it's like a kicked-up version of Frito Pie. Marie & Kaiya Van Orden

• 1 lb. ground beef
• 2 cans chili with beans
• 1/4 cup mild salsa (or to taste)
• 1 can Niblets corn, drained
• 1 package Frito's Scoops chips (optional)
• 1 package tortillas (optional)
Garnishes:
• Grated cheese (colby jack is good - it's not oily as it melts)
• Sour cream
• Chopped onion/scallions
• Sliced olives
• OR anything you want - get creative!
Crumble ground beef into pan and cook until done (season as desired). Drain beef and return to pan. Add 2 cans chili, salsa (enough to moisten mixture to desired consistency), and corn - heat until warmed through. Serve in tortillas (roll up in burritos) or over Frito's Scoops and top with desired garnishes. Serve with a salad - this is a dinner that can be pulled together in less than 30 minutes! The ground beef mixture freezes well for future meals.
TIP: I like to buy ground beef in bulk - when I get home, I take 1/2 - 3/4 of the package & cook it (seasoned with only salt and pepper) for use in recipes like sloppy joes, spaghetti, tacos, etc. I freeze it in one pound portions - then for a quick meal, I thaw and season it for the recipe - then dinner is on the table even faster!
Also, I usually buy extra-extra lean ground beef, but if ground chuck is on sale, I snag up as much as I can! It has such a great flavor, especially for burgers and tacos!

Neely's Pigs in a Blanket

Neely's Pigs in a Blanket

Recipe courtesy The Neelys

Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Candied Apple Pork Chops

Candied Apple Pork Chops
From Home Cooking Magazine

Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.