Plum Pudding Cake

My sister and I have a lot of plums laying around. I personally got a little overzealous while picking. (I do that all the time. I love to pick, hate to process! Haha!) Anyway, she found this recipe on Tammysrecipes.com. (go to her site and see the lovely pic!)  It is SSSOOOO delish. It makes the house smell like Christmas and then eating it is a real treat. If you remember plum pudding from childhood this is a fantastic version! Everyone in my family loved it. Even my picky one.

Yield: 9 servings

Ingredients: 

1 cup all-purpose or cake flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups washed and halved plums (pits removed, too!)
1 cup brown sugar
1 teaspoon cinnamon
1 cup boiling water

Instructions: 

1. Preheat oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, and salt.

2. Beat in the milk and oil. Spread mixture in an ungreased 8x8-inch baking dish. Layer the halved plums on top.

3. Whisk together the brown sugar and cinnamon and sprinkle over the plum-topped batter. Pour the boiling water over everything!

4. Bake at 350 degrees for 1 hour, until cake is browned on top. (The top layer should test done with a fork with only a few crumbs, if you're unsure.)

Serve warm or cold. Perfect with ice cream or all by itself! :)

I doubled this and put in a 9x13. It cooked in exactly 1 hour and was perfect. (my sis did the same thing and had same results)

Pumpkin Cream Puffs

A twist on a classic dessert! These are light, fluffy, easy to make, impressive to look at, and not overly rich or sweet so that you regret eating one...or two...okay maybe three!


Cream puffs:

1/2 c butter (salted)
1 c water
1 pinch salt
1 c all-purpose flour
4 eggs

Cream Filling:

1 c heavy cream
1/4 c confectioner's sugar (I added a little more, just taste as you gradually add)
1/2 t pumpkin pie spice, or to taste
1/4 c canned pumpkin, or a little more to taste

-In medium saucepan, add butter, water, and salt and bring to a boil. Stir in flour and stir vigorously (mom always did it with a wooden spoon) until mixture forms a ball.

-Remove from heat and stir in the eggs, one at a time, adding the next one when the last one has been fully incorporated.

-Drop dough by medium cookie scoop-size balls (Pampered Chef medium) on ungreased cookie sheet. Now you can make these smaller or bigger, just adjust baking time.

-Bake at 425 for 20-25 minutes. Make sure you bake them long enough, or else they will deflate once you take them out of the oven. Let them get plenty golden brown. Let cool before filling. Cut horizontally, and if remove any excess dough so you have more room for cream filling (I would always hover around the table when my mom was removing this extra dough-it was one of my favorite things to eat!).

-For filling, put cream in mixer and beat on high until beginning to thicken, about 1 minute. Add confectioners sugar and pumpkin pie spice, and continue beating on high until thickens and has soft peaks, about 3 minutes.

-Using a rubber spatula, fold in pumpkin. Do not over mix.

-Spoon about 2 tablespoons (more or less) in each puff. Put top back on puff. When all finished, dust the top of each puff with confectioners sugar and then with your fingers, lightly sprinkle with some more pumpkin pie spice for garnish. Refrigerate leftovers.

Adapted from Allrecipes

Favorite Carrot Cake

Get geared up for Easter with this moist, dense carrot cake. It is a crowd pleaser for sure. Make sure to make a day or two ahead, as the more time it sits, the more moist it gets!

Cake:
4 eggs
1 1/4 c oil
2 c white sugar
2 t vanilla extract
2 c flour
2 t baking soda
2 t baking powder
1/2 t salt
2 t ground cinnamon
3 c grated carrots (coarse side, not fine)
1 c chopped pecans (optional, I do not add these)

Cinnamon Cream Cheese Frosting:
1/2 c butter, softened
8 oz cream cheese, softened
4 c powdered sugar
1 t vanilla extract
1/8-1/4 t ground cinnamon
dash of salt

~Grease and flour 9x13 pan or two 9" round cake pans.
~For cake: In large bowl beat together eggs, oil, white sugar, and vanilla. Mix in dry ingredients. Stir in carrots. Fold in pecans. Pour into prepared pan(s).
~Bake at 350 for 40-50 minutes, depending on pans used (I think I did about 45 mins for 2 round cake pans), or until toothpick comes out clean.
~Let cool in pan(s) for 10 minutes, then turn out onto a wire rack and cool completely.
~For frosting: Combine everything and beat well until smooth and creamy. Frost cake. For a simple yet pretty 2-layer cake, I simply divide frosting in half-put half in middle of cakes (be sure when putting them on cake stand or plate to flip each cake upside down so you have a nice flat surface to apply frosting to) and then apply other half of frosting to top. Don't even bother with the sides! With butter knife make a choppy design, and voila, simple as that. Keep chilled.
~If you want to dress this up a little bit, try making a few small carrots out of marzipan! Knead a little orange food coloring into marzipan, shape into carrot, make some very slight slits across carrot with a butter knife to make it look like the peels. You can even brush with a little brown food coloring wash here and there to make it look more real. Then for the stems, simply use a sprig or two of parsley and stick in top of carrot. This is really fun for kids to do-Gwen loved it!

Lemon Poppy Seed Bread

This bread is so fast to whip up and so moist! The glaze is simply heaven! From allrecipes.

3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T poppy seeds
2 c white sugar
1 c oil
3 eggs
1 c milk
grated rind of 1 lemon
1/2 c fresh lemon juice (or if you are in a pinch you can use 1 1/2 t lemon extract)
1 1/2 t vanilla extract

GLAZE:
1/4 c orange juice
3/4 c white sugar
juice of 1/2 a lemon (or 1/2 t lemon extract, but juice is always better!)

~In large mixing bowl stir together dry ingredients.
~Make well in center and add wet ingredients. Mix them well and then incorporate all the dry.
~Mix well for about a minute, until smooth.
~Pour into greased pans (I've used different sizes, but last I made was 2 med. loaves and 2 mini loaves. It makes approximately 3 medium loaves).
~Bake at 350 for around 50-55 minutes; less time for mini loaves. DO NOT OVERBAKE! Check them very carefully with toothpick just until done.
~Mix glaze ingredients well and drizzle over hot loaves completely covering them. Cool.
~Best when eaten the next day.

Jalapeno Jelly

Recipe from The Silver Scissor blog. Perfect! Not too hot. Must be served with cream cheese on Club or Triscuit crackers!

3/4 lb jalapeno peppers
2 c apple cider vinegar, divided
6 c sugar
2 pouches LIQUID pectin
green food coloring, optional but highly recommended!

~Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 c vinegar in food processor or blender (blender works great!).
~Combine puree, 1 c vinegar, and sugar in very large pot. This will bubble up quite a bit so use a stock pot or larger pot.
~Bring to a boil and continue boiling for 10 minutes. Have a book or other good reading material nearby to help pass the time!
~Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly.
~Remove from heat. Skim foam. Stir in a few drops of food coloring, otherwise it will be a weird yellowish color.
~Ladle hot jelly into jars leaving 1/4 inch headspace.
~Process 10 minutes in boiling water canner.
~Makes approximately 7 half pints.

Pumpkin Pie Dessert Cake

Ok girls.  Here is another delicious one!!  This tastes like pumpkin pie, but with a sweet buttery-goodness crust!!  It's really yummy!

1 large can pumpkin
1 T pumpkin pie spice (can do 2t cinn, 1/2 t each ginger, nutmeg and allspice to replace)
4 eggs
1 can evaporated milk
1/4 t salt
1 1/2 c sugar
Mix all ingredients. Pour into 9x13 pan.  Bake 30 minutes at 350. (I baked mine almost 40 min. because the middle wasn't set) Mix 1 yellow cake mix with 1 cube butter til crumbly.  (My sis and I agree it needs 1 1/2 cubes butter to get good results.  1 cube leaves it dry.)  Put on top of pumpkin mixture.  Bake in oven 30 minutes more.  Serve room temp with dollop of  whipped cream.  Enjoy!!

Mom's Corned Beef & Cabbage

This blog cannot be complete without Mom's signature Corned Beef and Cabbage! This is on the menu tonight for our green day celebration and my mouth is already watering. This is the best you will ever have, trust me.

3-4 lbs corned beef (Shenson's is good), choose one with the least fat and DO NOT use seasoning packet that comes with it-I prefer 4 lbs and so does Mom
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small red potatoes, cut in wedges
6 small carrots, peeled and cut in thirds
1 medium green cabbage, cut in 6 wedges

-Put corned beef in large pot, barely covering with hot water. Add onion, garlic, cloves, and bay leaves. Cover and simmer-don't boil-for 1 hr. per pound of meat.
-When done, take out the meat and set aside on plate and cover with foil. To liquid in pot add potatoes and carrots. Cover and boil 20 minutes. Add cabbage wedges and boil 10 more minutes.
-Cut meat across the grain. Put slices on plates or large soup bowls and spoon veggies and some juice over the meat. And smother with butter and lots of salt of course!!

Sugar Crinkles

I have had this recipe for years.  They are delicious and so quick and easy!  If you're in the mood for sugar cookies, but don't have the time for the traditional recipe, these are a great substitute.

1 c shortening (I do half butter, it's really a must)
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
Cream this together. 
Add to creamed mixture:
2 c flour
1/2 t soda
1 t cream of tartar
1 t salt
Mix well.
Roll 1 tablespoon dough into a ball.  Roll in sugar.  Place on an ungreased cookie sheet.  Do not flatten.  Bake 10 minutes (or a little less) at 350.  Makes about 30 cookies.  (in an effort to make these festive, I used colored sugar.  I only had large granulated.  They weren't quite as yummy with the big chunks.  Use fine colored sugar, if they make it. Or just don't bother!!)

Buffalo Chicken Dip

Looking for a good appetizer recipe for an upcoming Christmas party? I've got the one for you. This dip is great served with crackers or celery sticks and other veggies. You can add more of the hot sauce if you like it more spicy.

1 pkg (8 oz) cream cheese, softened
1/2 c blue cheese OR ranch dressing (made from packet the best)
1/2 c any flavor Frank's Red Hot sauce
1/2 c crumbled blue cheese OR grated mozarella
2 c cooked chicken, diced (already cooked rotisserie works great)

-You can make this two ways. First, you can mix everything in your crockpot and heat on low until hot and bubbly.
-Second, you can mix everything well until smooth and spread in a 9-inch deep dish pie plate and bake at 350 for about 20 minutes until hot and bubbly.
-Either way you do it, give it a nice stir before serving and enjoy.
-Makes about 4 cups.

Peppermint Bark

I have a feeling this is going to become a Christmas family tradition in our home. The trick good bark is good chocolate--don't get the cheap, waxy stuff. I went to Kitchen Kneads and bought several pounds of their Guittard Old Dutch, and some of their good white chocolate (I can't remember the brand). I have heard that Bob's Candycanes are the best, not Spangler, but I found that out after I had already bought several boxes of Spangler. You can make this anyway you want--I added more milk chocolate (about 1/4 lb. more) than what the recipe called for. You can use dark chocolate, or any combination you want. Some people use all white. It's totally up to you!

1 lb (16 oz) chocolate (I like milk)
12 oz white chocolate
1/4-3/4 t peppermint extract (I only used 1/4 and it was perfect-not too strong)
Seven 6-inch candy canes (maybe more)

-Line bottom of jelly roll size baking sheet with foil.
-Bring water to a boil in the bottom of a double boiler (I don't have one so I just used a pot and a stainless steel bowl over the top of it. Make sure it's a good fit so not a lot of steam gets out on the chocolate, and the water in the pot should not touch the bottom of your bowl).
-Once boiling, remove from heat. Put in milk chocolate and constantly stir until all melted.
-Pour into your lined baking sheet and spread so thickness is just under a quarter of an inch. I jiggle the pan back and forth on a flat surface to get the chocolate nice and even and flat.
-Let chocolate sit a little then put in fridge (or outside in the cold garage or porch) and let set-up for 20 minutes.
-While first layer is chilling, crush candy canes. A hammer works great--careful for a rolling pin, they will put dents in it. Freezer bags are a little stronger and will hopefully end up with less holes in them. I like the candy canes nice and fine with slight chunks here and there.
-Take pan out of fridge and let it warm slightly at room temp for a couple minutes before adding the white layer. This will help the white layer to adhere better so that when you break up the bark the layers won't separate.
-Repeat the double boiling process for the white chocolate. Don't use soap when rinsing your bowl from the milk chocolate, just rinse with hot water and melt the white.
-I added the peppermint extract to the white layer, but you can do it any way you want. Mix it in well then spread white carefully on top of milk chocolate. Careful, it will start melting the chocolate underneath it, so be careful when spreading or else you'll get a swirl effect going on.
-Jiggle pan again to even out. Immediately sprinkle candy canes on top. I completely covered the bark very generously until no white chocolate was really showing.
-Let set in fridge or cold for 20 minutes. Then stab and break apart with a knife. It will split nicely when it's really cold, but if you want more uniform pieces let it warm up a little and you can just cut with a knife how you want it.
-Makes just under 2 lbs of candy.

Autumn Snack Mix from Sunday Baker

I am in love with this stuff! It's dangerous for me to have around because it is so hard to stop eating it and it's not exactly low-carb! I just love Sunday Baker, which is where I got this. It's nice to try a new snack mix. I made this one day as an after school snack for the kids and they loved it. You can add or subtract any candy you want. The good thing about this recipe is that it makes a lot (2 ice cream buckets) so it's great to give as a gift to your neighbors or friends. Yum!

1 box Peanut Butter Ritz Bits
1 bag mini-pretzels
1 large jar roasted peanuts (the more the better!)
1 bag regular m&m's
1 bag candy corn
1/2 c light corn syrup
1/2 c butter
2 T vanilla extract
1 t baking soda
1 c sugar

-In a very large sprayed roasting pan, or any pan with sides, mix pretzels, crackers, and peanuts.
-In a medium saucepan mix together sugar, butter, and corn syrup. Over medium heat bring to a boil, stirring constantly. Boil for 3 minutes or so (Sunday Baker said to boil 5 minutes, but I found that was too long and it hardened too fast so it wasn't gooey enough to evenly coat everything).
-Remove mixture from heat and add baking soda and vanilla. Mix well.
-Pour mixture over the pretzel mix and stir to coat everything.
-Pour into roasting pan and bake at 250 for 30 minutes, stirring after 15 minutes.
-When done, immediately pour onto wax paper. Let cool a few minutes then start breaking apart the big chunks. Let cool completely.
-When all cool, mix in candy corn and m&m's. Store in an airtight container for several days!

Easy Creamy Gratin Potatoes

So good, and all ingredients you probably already have at home!

4 large russet potatoes, sliced thin.(I peeled mine)
1/2-1 onion, sliced thin into rings
salt and pepper
4T butter
3T flour
1/2 tsp salt
2 cups milk
1-2 cups shredded cheddar or cheese of your liking
Preheat oven to 400. Grease 1 1/2qt dish. Layer 1/2 the potato slices on bottom of dish. Top with onion slices, season with salt and pepper (I added garlic salt too) and dot with 1T butter if you like. Add remaining potatoes and season again. In saucepan, melt butter over medium heat. Mix in flour and salt and stir constantly 1 minute. Add milk and cook till thickened. Stir in cheese till melted. Pour over potatoes, and cover with foil. (I added a crunchy topping made of corn flakes and butter and it rocked). Bake 1 1/2 hrs. Serves family of 6.

Ebelskievers

Translation: Danish pancake-light and cakey in the middle, crispy and buttery on the outside! SOOO good and fun for a special breakfast or brunch! (or dinner!) Need special pan.

1 3/4 C flour

3/4 t baking soda

1 t baking powder

1 1/2 T sugar

1/2 t salt

3 egg yolks

1 1/3 C buttermilk

1/2 C sour cream

5 egg whites

5 T butter, melted

Mix dry ingred. Set aside. Mix egg yolks, buttermilk, sour cream together. Fold in dry ingred. Whip egg whites until firm peaks form. Fold into batter. Heat pan, pour in maybe a 1/4 t melted butter in each well. Pour 1 T batter into well, then add 1 teaspoon jam or other filling, then another T batter. Flip with chop sticks or skewers after about 3 minutes or until golden on the bottom and crispy. Then 3 minutes more to finish. Serve warm with a dusting of powdered sugar. *When I'm lazy I just put the jam on the plate with the pancakes instead of filling them! I love homemade raspberry jam on these! Whip cream with a little syrup added while whipping is really good. Nutella filled with diced bananas on top. Blueberries would be good! You could also roll them in cinnamon and sugar! The cream cheese or mascarpone cheese whipped with lemon curd is my very favorite! Sky's the limit! Have fun!

Fillings:

1/4 C Mascerpone cheese at room temp. or cream cheese

1/4 C lemon curd

Whip together (add a little lemon zest to batter for extra lemon flavor!)

Cinna-bun:

1/2 C sugar

2 T flour

1 1/2 T cinn.

1/4 t salt

4 T unsalted butter cut into cubes and put at room temp.

Frosting for cinnabun:

3 oz. cream cheese-room temp

4 T unsalted butter-room temp.

1 1/2 C powdered sugar

3-4 T milk

Chocolate & Peanut Butter Hearts (Sunday Baker)

Oh my heavens! You have to go over to Sunday Baker and see this recipe! It looks so amazingly scrumptious!!! I'm really tempted to make these for Valentine's. Sunday Baker always has the best looking recipes--I'm glad to have found it!

Crimson Crunch Jello Salad

(from memory, because my recipe disappeared!!Sorry, I hope it's right)
6oz cherry jello
20 oz crushed pineapple, drained-save juice
1 or 2 cans whole cranberry sauce( I think I used one and a half)
2-3 apples peeled and chopped (I love gala)
1 pomegranate
Frosting:
8oz cream cheese softened
1/3 cup sugar
12oz cool whip
Make your cherry jello with the 2 cups hot water, but instead of adding 2 cups cold water, you will use the juice drained from the pineapple. Don't worry if it's not equal to 2 cups. Then add pineapple, cranberry sauce, apples and half of the pomegranate seeds. Pour into a 9x13. Let set up in fridge. To make frosting, just whip cream cheese and sugar, then stir in coolwhip. Spread over firm jello and sprinkle top with remaining pomegranate seeds. Enjoy ladies!

Wassail

I know Christmas is over, but this wassail is so good I could drink it all winter long! It's especially good when you are sick and have a sore throat--so soothing. It also smells so good as it brews on your stovetop. I got this recipe from my mother-in-law and it's one you can't go wrong with.

2 1/2 c sugar
4 c water
2 sticks cinnamon
8 whole allspice
10 whole cloves
3 chunks of crystallized ginger (in spice aisle)
4 c orange juice
2 c lemonade
2 qts. apple cider

-Combine sugar, water and spices in a large pot (very large). Boil 5 minutes. Take off heat and put lid on and let sit an hour or more. When ready to serve, remove spices and add juices. Heat and serve. Can be reheated. Makes 1 1/2 gallons.
-If it's too sweet for your liking you can add a little fresh lemon juice.

Butternut Squash Casserole

Ok, I know we have an over abundance of pumpkin and squash/sweet potato recipes on here but here is just one more! I first had this at our church "Super Saturday" holiday party two years ago and I was in HEAVEN! I got the recipe from Martha, the lady that made it and I haven't made it until yesterday for our Thanksgiving celebration with Kelly's family! It was a hit! I love the egg and vanilla in this and the crunchy, sweet topping! I'll be making it again for our Dale Thanksgiving this Thursday! Hope you all like it as much as I do!

1 butternut squash cut in half, seeds removed, baked until soft (375 for 1 hour)
3/4 C sugar
3/4 C butter, melted
2 eggs
1 t vanilla
1 can evaporated milk

Topping:
1 C Rice Krispies
2 T melted butter
1/2 C light brown sugar
1/2 C chopped pecans


After squash is baked, scoop out and mash (I put in food processor)
Add butter, egg, vanilla, and milk. I used unsalted butter and then added a teaspoon salt. Pour into a greased 9 x 13 pan. Bake at 375 for 1 hour. Sprinkle topping on last 10 minutes and raise heat to 400.

Note: Bake squash face down and use a little olive oil to prevent sticking. You should get 2 Cups squash. If you have more, up the ingredients and use it!

Mom's Pumpkin Bars

These are so yummy I just have to make them at least once each Autumn. I had forgotten how GOOD they make your house smell while they are baking!! They taste somewhat like pumpkin pie with a toasted, nutty, crunchy topping that is wonderful! Serve with a big dollop of soft whipped cream and you're in heaven.

Crust:
1 c flour
1/2 c oats
1/2 c brown sugar
1/2 c butter, softened

-Mix and press in bottom of a 9x13 pan. Bake at 350 for 15 minutes.

Filling:
2 c pumpkin
1 can evaporated milk
2 eggs
3/4 c sugar
1/2 t salt
1/4 t ground cloves
1 t cinnamon
1/2 t ginger

-Mix well and pour over crust. Bake another 30 minutes.

Topping:
1/2 c nuts, chopped (pecans)
1/2 c brown sugar
2 T butter, softened

-Mix and sprinkle on top. Put back in oven again for another 30 minutes.


My little Chef Boyardee

Pumpkin Spiced Bread Pudding

If you love bread pudding or pumpkin pie then you'll love this! So comforting on a chilly autumn day! Recipe is from Good Things Utah but I altered it slightly. You can never have too many pumpkin recipes, right?

5 cups canned pumpkin puree
2 large whole eggs
2 egg yolks
3 cups heavy cream
¼ cup brown sugar
1 ¼ cups sugar
¾ t cinnamon
¼ t nutmeg
¼ t cloves, ground
1 c half-and-half
10 cups Croissants, cubed into 2-inch squares, or french bread

-In a mixing bowl, mix pumpkin with all the eggs, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cloves. Set aside.

-In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.

-As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.

-Pour caramel mixture into a 9x13 casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.

-Set aside to let sit for about 30 minutes. Preheat oven to 350. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with cinnamon flavored fresh whipped cream.

-Serves 12-15.

Pumpkin Creme brulee

While we're talking about pumpkin recipes, here's a fabulously easy and very tasty one! This is my favorite pumpkin treat! You better try it Em!

3 C heavy cream

1 t pumpkin spice

1/2 t salt

3/4 C sugar

8 egg yolks

1 15 ounce can pumpkin

Stir cream, spice, salt and sugar in heavy pot. On medium heat, bring to simmer (bubbles around edge) Take off heat. Whisk together egg yolk and Pumpkin. Slowly pour in hot cream mixture until fully incorporated. Pour into 4 oz. ramekins. Place ramekins in a warm water bath and bake at 325 for 30-35 minutes or until set around the edges but slightly wiggly in the middle. Take out of oven, and water bath. Let sit 10 min. then cover each ramekin with plastic wrap and chill for 3-4 hours. When ready, sprinkle with sugar and torch to burn the sugar or put under broiler, watching carefully. Put a spoonful of whipped cream on top with a sprinkle of cinnamon. Mmm Mmmm Good!