(This is one of our most requested recipes. Hope you all enjoy it as much as we do.)
1 can evaporated milk
4 eggs, lightly beaten
29-oz. can pumpkin
3/4 tsp. salt
1 Tbsp. pumpkin pie spice (or to taste) - available at Trader Joe's
or a restaurant supply store
1 cup brown sugar, packed (or to taste)
1/8 cup yellow cake mix (from topping)
1 box yellow cake mix
2 cup chopped walnuts (more or less)
1 cube butter, melted
|Preheat oven to 400
degrees. In medium bowl, mix eggs and evaporated milk. Add pumpkin,
spices, brown sugar and cake mix. Pour into prepared 9" x 11" pan, or
8" x 8" pan if you like it thicker.
Topping: Sprinkle remainder of cake mix evenly over filling. Sprinkle nuts over cake mix and drizzle melted butter over all.
Bake at 400 degrees for 45 to 60 minutes, or longer for the 8" x 8", until knife inserted comes out clean.
||Jack Apple Pecan Spice
(This "spicy" cake recipe comes from The Cake Box Doctor cookbook available from us for $15.00.)
Vegetable oil spray for misting cake pan
Flour for dusting the pan
1 pkg. plain spice cake mix
1 cup buttermilk
3/4 cup vegetable oil
2 Tbsp Jack Daniel's Tennessee Whiskey
3 large eggs
2 cups finely chopped peeled apples (2 medium)
1 cup chopped pecans
4 Tbsp butter, softened (1/2 stick)
2 cups confectioner's sugar, sifted
3 Tbsp Jack Daniel's Tennessee Whiskey
1 tsp pure vanilla extract
4 oz. cream cheese (more if needed to stiffen frosting)
|Place a rack in the
center of the oven and preheat the oven to 350 degrees Fahrenheit.
Lightly mist two 8 or 9-inch cake pans with oil spray and dust with
flour. Set aside.
Place cake mix, buttermilk, oil, whiskey, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick nd well blended. Fold in the apples and pecans. Pour the batter into the prepared pans, smoothing it out with the rubber spatula. Place pans in the oven.
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 26 to 28 minutes. Remove the pans from the oven and place them on a rack to cool while you prepare the glaze. Let cool on rack for 20 minutes, then turn out of pan onto rack to cool completely.
For the frosting, place the butter, confectioner's sugar, whiskey, and vanilla in a medium mixing bowl and beat on low speed until smooth. Add cream cheese and beat on medium speed until smooth and somewhat fluffy. Spread half of frosting over bottom layer of cake, then place top layer and spread remainder. Garnish with chopped pecans.
|Filled Macaroni Ring
Macroni to fill a ringed jello mold, bundt or springform pan
Salt (to taste)
Fillings and toppings of your choice
Add macaroni and salt to a pot of water and cook till firm tender. DO NOT add oil to the water because you will need the cooked macaroni to stick together.
Fill mold with macaroni and let set. Turn onto a platter and fill center of ring with filling of your choice. In the pictures at right black beans (top) and pinto beans (bottom) were used. To complete, garnish with toppings of your choice. For the pinto bean ring Marie used grated cheddar and Monterey jack cheeses, and diced green chilis. The black bean ring was topped with cheddar cheese and chopped green onions. Also, two flavors of salsa were added to the black bean platter.
Serve cold or at room temperature.
Artichoke Hearts CasseroleAn excellent dip with crackers or corn chips. This is one of the recipes found in Piecemakers cookbook, Seasons of Refreshing, Volume 1.
(1) 15-oz. can artichoke hearts (in water), chopped
1 cup grated Cheddar cheese
1/2 tsp. garlic
1/3 cup Parmesan cheese
1/2 to 3/4 cup mayonnaise
Mix all ingredients together. Place in ovenproof baking dish. Bake 20 to 30 minues at 350 degreees. Serve warm.
Click on picture to enlarge.
|Creamy Mashed Potatoes
Idaho potatoes, enough to frost the cake and feed your family
Minced garlic and Salt (to taste)
Cream cheese (to taste)
Peel and cut up potatoes. Add potatoes, salt and garlic to a pot of water and cook potatoes till tender.
Combine potatoes and cream cheese and mash.
For the Cake: Make up your favorite meatloaf recipe. Shape in springform pan or other round baking dish and bake.
Allow meatloaf to partially cool, frost with mashed potatotoes, and garnish with mixture of green, red, orange and yellow diced bell peppers. Return to oven set on warm and heat through. Slice like a cake to serve. Yum!
2 cups chicken breast tenderloins
40-oz. can chicken broth
2 large onions (1 chopped and 1 uncut)
2-3 stalks celery
Salt and pepper
2 Tbsp. chicken bouillon granules
8-10 cloves garlic (or to your taste. We like garlic!)
4-5 carrots, sliced
8-12 oz. tortellini (fresh or frozen)
1 bag frozen spinach
1/4-1/2 cup Parmesan cheese
Ginger to taste
Poultry seasoning to taste
Cook chicken in water with whole onion, celery, salt and pepper and
chicken granules. Remove chicken, onion and celery and set aside.
In small amount of olive oil, saute chopped onion, garlic and sliced
carrots until they are crisp tenter. Add chicken broth and cook until
carrots are tender. De-bone chicken and add to the above mixture. Bring
to a boil and add tortellini; cook until tender. Add seasonings to taste.
Add spinach just before serving and heat through. Sprinkle helpings with
1 1/2 cups dry split peas, rinsedCombine peas, water, allspice, salt and pepper - bring to boil. Simmer
2 1/2 quarts water
7 - 8 whole allspice in a tea strainer or tied in cheesecloth.
2 tsp salt
1/2 tsp pepper
6 large potatoes cut in cubes
2 medium onions chopped
6 carrots chopped
2 cups cubed ham
1/2 medium cabbage shredded
8-10 russet potatoesWash, dry and oil potatoes. Bake at 350 degrees for an hour, or until done.
3/4 cup chopped onion (or more if you like)
1/2 cup chopped fresh parsley
Hidden Valley Ranch Buttermilk Dressing - enough to bind ingredients
1/2 cup butterPreheat oven to 425 degrees. Place butter in an 11" x 14" dish and melt it
3 cups milk
1 cup sugar
1 1/2 cups flour
1/2 tsp. salt
Dash of cinnamon
Powdered sugar/fruit/sour cream or syrup for topping
6 eggs, beaten
1 lb. farmer style cottage cheese, small curd
1 lb. Monterey Jack cheese, grated
1 cup Bisquick
1 cup milk
1 cube butter, melted
To the beaten eggs, add cottage cheese, Jack cheese and Bisquick. Mix well.
Add milk and 1/2 melted butter to this mixture. Use the other half butter
to grease a 9" x 13" baking dish and then pour all the mixture in the dish
and bake at 350 for 40 minutes. Serve with some fresh salsa - can't beat it!
Chicken breasts or thighs (enough for your family)
1 Medium jar apricot preserves
1 Small bottle barbecue sauce, your choice
1/2 Cup minced onion
2 tsp. soy sauce
Preheat oven to 350 degrees. Arrange chicken pieces in a single
layer in an ungreased 13" x 9" baking dish. Sprinkle lightly
with garlic salt.
In a small bowl, combine the apricot preserves, barbecue sauce,
minced onion and soy sauce. spoon over chicken. Bake, uncovered,
for 1 hour.
1 lb. bag lentils
5 cups chicken broth
2 cups cold water
4 stalks celery, chopped
1 large onion, chopped
4 carrots, sliced
1 large can tomatoes
2 oz. ham or Canadian bacon
4 cloves garlic, minced
1/4 cup parsley, chopped
1 bay leaf
1/4 tsp. paprika
1 tsp. marjoram
1/4 tsp. cayenne pepper
salt and pepper to taste.
Wash lentils well. Put lentils, ham, chicken broth, water and
celery into soup pot and bring to a boil. Cook for 45 minutes
on moderate heat. Add remainder of ingredients and cook
for 30 more minutes on low heat. Add salt and pepper to taste.
1 lb. any type pasta
1 cup corn
1 cup black beans (rinse canned beans well.)
1/2 cup fresh cilantro*, chopped
1 (7oz) can diced green chilies
1/2 cup black olives, chopped or 3/4 cup sliced olives
1 purple onion, chopped
Optional: grilled red or yellow peppers, diced
Salt and pepper to taste
Cumin to taste
Chili powder to taste
Cook pasta al-dente in salted boiling water. Rinse pasta with
cold water and drain well. Add remainder of ingredients and toss.
Chill before serving. Serves 8.
*Cilantro is a type of parsley, sometimes called "Chinese parsley".