Mom's Praline Pumpkin Pie
2/3 cup chopped pecans
2/3 cup brown sugar, packed
4 Tbl. butter, soft
1 (9-inch) unbaked pie shell (pastry not graham)
2 eggs, well beaten
1 (16 oz.) can pumpkin
2/3 cup brown sugar, packed
1 Tbl. all purpose flour
1/8 tsp. mace
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 cup whipping cream
Preheat oven to 450 degrees. In a small bowl, combine the nuts, brown sugar and butter. Press the mixture into the bottom of unbaked pie shell. Bake crust in oven for 10 minutes. Remove and cool on wire rack. Lower oven temperature to 325 degrees. In a large bowl combine the remaining ingredients and pour into the cooled pie crust. Place back into oven and bake for 40 to 45 minutes. Remove to cooling rack. To serve; slice pieces and serve with a dollop of bourbon flavored whipped cream.
My Cranberry Macadamia Bars
1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup butter, soft
1 cup finely chopped macadamia nuts
1 1/4 cups sugar
2 eggs, beaten
2 Tbl. milk
2 tsp. fresh orange zest
1 tsp. pure vanilla extract
1 cup cranberries, finely chopped
1/2 cup flaked coconut
Preheat oven to 350 degrees. For crust; In a bowl stir together flour and 3/4 cup sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in oven for 10/15 minutes or until the crust is light brown around the edges. For topping; in a mixer bowl beat together the 1 1/4 cups sugar, eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut. Bake for 30 minutes or until light golden. Cool slightly in pan on wire rack. Cut into bars while warm. Cool completely.
Mom's Orange Chocolate Pie - how can you not love these two combos together?
2 oz. semisweet chocolate
1/4 lb. butter, soft
3/4 cup powdered sugar
2 eggs
5 Tbl. Grand Mariner
1 1/2 cups heavy whipping cream
1 (9-inch) chocolate pie shell (see recipe below)
Place chocolate into microwave bowl and melt, stirring. Let cool. In bowl of electric mixer beat butter and powdered sugar until fluffy. Blend in chocolate. Add eggs one at a time, beating a couple of minutes after each addition. Beat in 4 Tbl. of liqueur. In clean bowl whip 1 cup of cream to stiff peaks and fold into chocolate mixture. Spoon into crust and cover with plastic wrap and refrigerate. Beat remaining 1/2 cup of cream with 2 Tbl. of powdered sugar and 1 Tbl. of remaining liqueur until stiff. Spoon the whipped cream or pipe around edge of pie. Refrigerate until ready to serve. Add chocolate shavings on pie as garnish. Cut into serving pieces and enjoy.
Chocolate Pie Crust
6 Tbl. butter, melted
1 1/2 cups chocolate cookie crumbs (from chocolate wafer type cookies)
2 Tbl. sugar
Melt butter and combine with crumbs and sugar mixing well. Press into bottom and sides of 9-inch pie plate. Chill until firm.
My Hot Fudge Pudding Cake (everyone must have a similar recipe for this)
1 cup all purpose flour
1 1/2 cups light brown sugar, packed
1/2 cup unsweetened cocoa (good quality)
2 tsp. baking powder
pinch of salt
1 cup heavy whipping cream
2 tsp. pure vanilla extract
1 1/4 cups hot brewed coffee (good quality) I personally like flavored coffee
Preheat oven to 375 degrees. Butter a 9-inch square glass baking dish. In a mixing bowl, whisk the flour, 3/4 cup brown sugar, 1/4 cup cocoa, pinch of salt and baking powder. Stir in the cream and vanilla. Place the batter into prepared pan, smoothing to cover bottom.
In a small bowl, whisk together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over batter in pan. Pour over the hot coffee, but DO NOT STIR! Bake for about 25 to 30 minutes. Remove to cooling rack. Serve with vanilla ice cream. When you spoon the cake out into bowls there will be a fudge type sauce. YUMMM
Mom's Date Nut Bread
2 cups finely chopped dates
1 cup hot water
2/3 cup dark brown sugar, packed
1/2 cup honey
2 Tbl. butter
1 egg, beaten
1 tsp. pure vanilla extract
1 tsp. Bourbon extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts or pecans
Preheat oven to 325 degrees. In a mixing bowl, combine dates, water, sugar, honey and butter; let stand 15 minutes. Stir in egg, vanilla and bourbon. Note: if you don't like bourbon use 2 tsp. of vanilla instead. In a bowl sift together the flour, soda and salt; stir into the batter with the nuts. Pour batter into a greased 9x5 inch loaf pan. Bake in oven 50-60 minutes or until wooden pick inserted into center comes out clean. Remove and cool in pan 10 minutes. Remove to wire rack to cool completely. To store; if it lasts that long, wrap in plastic wrap and store in cool dry place.
Mom's Sour Cream Banana Cake
1/4 cup butter, soft
1 1/2 cups sugar
2 eggs
1 tsp. pure vanilla extract
1 tsp. pure banana extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream (not light)
1 cup mashed ripe bananas
1/2 cup chopped pecans or macadamia nuts (my favorite is the macadamia)
Topping
1/4 cup butter
3/4 cup light brown sugar, packed
1/4 cup half and half
3/4 cup flaked sweetened coconut
Preheat oven to 350 degrees. For cake; In bowl of electric mixer beat butter and add sugar beating until light and fluffy. Beat in eggs, one at a time, then add extracts. In another bowl, sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternating with sour cream. Add bananas and nuts, mixing to just combine. Place into a buttered 13x9x2 inch baking pan. Bake for about 35 to 40 minutes. For topping; Melt butter, add brown sugar, half and half, coconut and mix together. Spread on top of warm cake. Put cake pan under broiler for about 3 minutes or until coconut is lightly golden browned. Cool cake on wire rack before serving. You can serve with vanilla ice cream, praline ice cream or freshly whipped cream which you added 3 Tbl. powdered sugar and 1 tsp. banana extract whipped to almost stiff peaks.
My Peanut Butter Pie (so good.....)
1 1/2 cups crushed pretzels (reserve some for garnish)
1 Tbl. sugar
2/3 cup butter, melted
1/3 cup caramel sauce (I like homemade, but you can use good quality store bought)
1 (6 oz.) package semisweet chocolate chips (good quality)
1 (6 oz.) package bittersweet chocolate chips (good quality)
1 1/4 cup creamy peanut butter (do not use natural)
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1 pint heavy whipping cream
1/3 cup powdered sugar
Chocolate shavings - garnish
Preheat oven to 350 degrees. In a bowl add pretzel crumbs, sugar and butter, mix and press firmly into a 10-inch pie plate. Bake for 10 minutes and remove to cooling rack; cool completely. In a saucepan, heat 1/3 cup whipping cream to a simmer. Remove from heat and stir in chocolate chips. Continue stirring until mixture is smooth; set aside.
In bowl of electric mixer add cream cheese and peanut butter beating until well incorporated. Add 1/2 cup sugar and beat to combine; set aside. In a clean mixer bowl whip the whipping cream until it thickens. Slowly add 1/3 cup powdered sugar and mix until thick and fluffy. Fold half of the whipped cream into the peanut butter mixture making sure you don't deflate the cream. Fold in rest of whipped cream.
Pour the caramel sauce into the prepared crust. Chill for about 15 minutes to set. Spoon the chocolate on top of caramel and chill 15 minutes. Add the peanut butter mixture. Top with shaved chocolate and pretzel crumbs. Bet you can't wait to slice into this one! Go ahead, cut a slice and indulge in the yummy deliciousness.
My Pineapple Upside Down Cake (this has always been a favorite of mine and my mom made a really good one too, mine has some rum in it)
6 Tbl. butter
1/2 cup dark brown sugar, packed
2 Tbl. dark rum, divided
1 (20 oz.) can pineapple slices in juice, drained reserving 1/2 cup of juice
1/2 cup butter, soft
3/4 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. ground ginger
1 1/2 tsp. baking soda
1/2 tsp. salt
halved Maraschino cherries, drained
Preheat oven to 350 degrees. Melt 6 Tbl. butter and pour into the bottom of a 9-inch springform pan. Place the pan on foil. Press the brown sugar evenly over the butter. Sprinkle with 2 Tbl. of rum. Arrange 7 pineapple slices over the brown sugar and fill in the holes of pineapple with cherries (cut side up) and fill in the spaces between the pineapples with cherries. In a large bowl of electric mixer, cream the 1/2 cup butter and 3/4 cup sugar together, beating in eggs one at a time, beat in vanilla. In another bowl sift the flour, ginger, baking soda and salt. Beat the dry ingredients into the butter mixture alternating with the 1/2 cup of reserved pineapple juice. Pour batter over pineapple slices and bake for about 50 to 60 minutes. Remove cake from oven and place on cooling rack. While cake is still hot, carefully remove sides of pan and invert the cake onto a cake stand and carefully remove pan bottom so the beautiful pineapple slices and cherries are facing up. To serve; slice cake pieces and serve with freshly whipped cream. Old fashioned and delicious!
Mom's Amazing Gingerbread - (I love this with a lemon sauce on top)
1 cup sugar
1 cup molasses
1 cup butter, melted
3 eggs
3 cup all purpose flour
1 Tbl. baking soda
1 Tbl. ground ginger
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1/2 tsp. salt
1 1/4 cups boiling water
Powdered sugar - garnish
1 cup heavy whipping cream
2 tsp. lemon zest
3 Tbl. powdered sugar
Preheat oven to 350 degrees. Grease and flour a 9-inch fluted tube pan. In bowl of electric mixer beat together sugar, molasses, butter and eggs. In a separate bowl combine dry ingredients. Add the dry ingredients alternating with boiling water to the egg mixture. Pour the batter into prepared pan. Bake for about 40 minutes or until pick inserted in center comes out clean. Cool pan on wire rack for 15 minutes. Loosen the cake from the edge of pan with sharp knife, place on serving plate and sprinkle with sifted powdered sugar. In a bowl of electric mixer, add whipping cream and beat, add in 3 Tbl. powdered sugar and lemon zest, whipping to almost stiff peaks. Slice pieces of cake and top with dollop of whipped cream. Note: you can leave out lemon zest if desired, but I love it.
My Lemon Sauce (great on above gingerbread)
1 cup water
2 1/2 cups sugar
2 tsp. cornstarch
pinch of salt
2 Tbl. melted butter
2 tsp. fresh lemon juice
2 tsp. fresh lemon zest
In a saucepan, bring water to a boil, add the sugar, cornstarch, salt, butter, lemon juice and zest; stir well to combine. Make sure you whisk the cornstarch. Continue cooking for about 3 minutes. If sauce is too thin, add a little more cornstarch dissolved in water. Remove from heat and cool.
Mom's Chocolate Icebox Dessert - love this (mom changed up recipe a little over the years, plus now I guess it should be called Chocolate Refrigerator Dessert)
1 envelope unflavored gelatin
1/4 cup cornstarch
1/2 (14 oz.) can sweetened condensed milk
2 1/4 cups evaporated milk
3/4 cup sugar
4 Tbl. unsweetened cocoa (good quality)
4 eggs
4 oz. cream cheese, soft
1 cup Cool Whip
10 graham crackers
1 cup chocolate fudge sauce
In a double boiler, combine gelatin, cornstarch, condensed milk, evaporated milk, sugar, cocoa, and eggs. Cook for about 8 minutes or until the mixture thickens stirring constantly. Add the cream cheese and cook until cheese melts, stirring constantly. Remove from heat and cool until partially set; stirring occasionally. Fold in Cool Whip. In the bottom of an 8-inch baking pan line with 5 graham crackers. Top with half of the filling. Arrange remaining crackers over the filling and top with remaining filling. Cover and chill for 1 hour. Take the fudge sauce and warm in microwave and spread over the top of dessert. Cover and chill for an additional 4 hours. To serve; scoop out portions into bowls and dig in.
My Moist Banana Cake
2 sticks unsalted butter
2 cups sugar
4 eggs
1 cup whole milk
3 cups all purpose flour
3 tsp. baking powder
1 tsp. pure vanilla extract
Syrup
2 1/2 cups sugar
1 cup water
1 fresh lemon, juiced
6 firm, but ripe bananas, sliced thinly (I like to spritz with some fresh lemon juice so they don't brown)
Whipped Cream Topping
11/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. banana extract
Preheat oven to 350 degrees. In bowl of electric mixer cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder mixing to incorporate, blend in vanilla. Grease and flour two (9-inch) round cake pans. Evenly pour batter into pans and bake for 30 to 35 minutes or until pick inserted into center comes out clean. Remove to wire cooling racks.
Syrup; while cake is baking combine sugar and water into a saucepan. Stir and heat until syrup becomes thickened, add lemon juice, mixing. Remove from burner and allow to cool. Place one cake on platter and with toothpick prick holes all over cake. Place half of the sliced bananas on first layer and carefully spoon 1/2 of syrup over bananas and cake. Place 2nd layer on top and prick holes, layer bananas and carefully spoon over remaining syrup. Store cake in frig. In bowl of electric mixer beat whipping cream, add in powdered sugar and banana extract beating to stiff peaks. Slice pieces of cake and add spoonful of whipping cream on cake. Serve with a nice cup of hot coffee and enjoy.
Mom's Fresh Apple Cake
2 1/2 cups all purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. apple pie spice
1 1/2 cups applesauce
3/4 vegetable oil
2 eggs
1 cups chopped pecans or walnuts, divided
Frosting
1/2 cup butter, soft
4 1/2 cups powdered sugar
6 Tbl. apple juice
1 (8 oz.) package cream cheese, soft
Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch baking pan. Sift dry ingredients into a large bowl. Add applesauce, oil and eggs beating on low until just combined. Beat batter on high for 2 minutes. Fold in 1/2 cup nuts. Pour into prepared pan and bake for 30 minutes or until wooden pick inserted comes out clean. Remove to cooling rack and cool completely. For frosting; In a bowl beat cream cheese and butter until light and fluffy. Beat in powdered sugar and apple juice to desired consistency. If you need more powdered sugar, add it in, or if you need more juice add it in. Spread frosting over cake and if desired sprinkle with chopped nuts.
Mom's Easy Cherry Bars
1/2 cup butter
1 package (18 1/2 oz.) yellow cake mix
1 can (21 oz.) cherry pie filling (good quality)
1 Tbl. fresh lime zest
1/2 cup pecans, chopped
Ice cream
Preheat oven to 350 degrees. In a mixing bowl, cut butter into cake mix as for a pastry dough. Set aside 1 cup. Pat remaining crumbs into the bottom and 1/2-inch up sides of greased 13x9x2 baking pan. Mix cherry pie filling with zest and spread pie filling over crust. Combine the pecans with reserved crumbs and sprinkle over top. Bake for 30 to 35 minutes. Remove to cooling rack and cool slightly. Cut into bars and serve with vanilla ice cream. Note: you can also use blueberry or other pie filling of your choice.
My Orange Cookies - sugar cutout cookies
2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/4 cup cream cheese, soft
3 Tbl. butter, soft
1 egg white
2 Tbl. fresh orange zest
Glaze
1 1/2 cups powdered sugar, sifted
3 Tbl. fresh orange juice
In a bowl combine flour, baking powder and salt, whisk to combine. In bowl of electric mixer beat cream cheese and butter until fluffy, add sugar and beat to combine. Beat in egg white and zest. On low speed beat in flour mixture to combine. Form dough into a ball and wrap in plastic wrap. Chill in frig. for 2 hours. Preheat oven to 350 degrees. Lightly spray 2 baking sheets with PAM cooking spray. On a floured work surface roll dough to 1/4-inch thickness. Cut out shapes with cookie cutters and place 1 inch apart onto baking sheets. Re-roll scraps and cut out remaining cookies. Bake about 10 minutes or until light golden brown. Remove to cooling racks then place cookies on racks to cool completely before glazing. For glaze; in a bowl add powdered sugar and whisk in orange juice. Brush cookies with glaze and allow to harden. I always double this recipe.
Mom's Pecan Squares
Crust
3 cups all purpose flour
1/2 cup sugar
1 cup butter, soft
1/2 tsp. salt
Filling
4 eggs, lightly beaten
1 1/2 cups light corn syrup
1 1/2 cups sugar
3 Tbl. butter, melted
1 tsp. pure vanilla extract
1 tsp. rum extract (or brandy extract)
2 1/2 cup chopped pecans
Preheat oven to 350 degrees. In large mixing bowl blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press evenly and firmly into a 15x10x1-inch baking pan. Bake for 20 minutes. Remove from oven. In another bowl combine eggs, corn syrup, sugar, butter and extracts, stirring well. Stir in pecans. Spread filling over hot crust and bake for another 25 minutes or until set. Remove from oven and cool on wire rack. These are great served by themselves, or with a little vanilla ice cream or freshly whipped cream.
My Strawberry Margarita Pie - my friend Lisa in San Diego gave me this recipe years ago and I've tweaked it a little
Crust
1/2 cup butter
1/4 cup sugar
2/3 cup pretzels, crushed
1 tsp. powdered sugar
Filling
24 large marshmallows
2/3 cup evaporated milk
1 cup fresh strawberries, hulled and mashed
1/4 cup tequila (divided)
1/3 cup fresh lime juice
2 (8 oz.) container Cool Whip (divided)
dash of red food color
Garnish
2 fresh limes, sliced
1/4 cup macadamia nuts, chopped
Preheat oven to 450 degrees. Lightly grease a 9-inch pie plate. In a saucepan melt butter and add sugar and pretzels, mixing well. Press into prepared pie plate and bake for about 10 minutes. Remove to cooling rack and cool completely; dust with powdered sugar.
In a glass bowl, add marshmallows and milk and heat in microwave for about 2 minutes, stirring until smooth. Return to microwave and heat an additional minute. Remove 1/2 cup to separate bowl. Fold in strawberries until mixture is smooth. Stir in 2 Tbl. of tequila and lime juice. Add remaining tequila to plain mixture. Chill both mixtures for 20 minutes until thickened. Divide 2 cups of the Cool Whip between each mixture, fold in gently. Spoon strawberry mixture into cooled pretzel crust. Spread plain mixture on top. Refrigerate 2 hours or until firm. Garnish with remaining Cool Whip, top with lime slices and sprinkle on nuts.
Mom's Peanut Butter Cookies
1 1/4 cup all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup peanut butter (not natural type)
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 tsp. pure vanilla extract
1 (6 oz.) package semisweet chocolate chips, melted (garnish)
chopped peanuts
Preheat oven to 375 degrees. In a bowl, stir together flour, soda and salt. In bowl of electric mixer beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture and beat until well combined. Shape dough into 1-inch balls and roll in granulated sugar. Place 2-inches apart on ungreased baking sheet; crisscross with the tines of a fork. Bake for about 10 minutes. Cool one minute before removing to cooling rack. Melt chocolate chips in microwave, stirring to melt. Dip one side of cooled cookie into chocolate and sprinkle with chopped peanuts. Place waxed or parchment paper onto cooling rack and place dipped cookie to harden.
Mom's Angel Food Cookies
1 1/2 cups Crisco
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
1/2 tsp. salt
2 tsp. pure vanilla extract
4 cups all purpose flour
2 tsp. baking soda
2 tsp. cream of tarter (use fresh)
2 cups flaked sweetened coconut
granulated sugar (for dipping cookies into)
Preheat oven to 375 degrees. In bowl of electric mixer beat Crisco and sugars until creamy. Add eggs to incorporate. Sift dry ingredients together and add to sugar/Crisco mixture and mix well to combine. Add coconut and vanilla. Roll dough into small balls and dip tops into a little water and then into granulated sugar. Bake for about 15 minutes. Remove to cooling rack.
My Chocolate Orange Cookies
1/2 cup butter
1/2 cup butter flavored shortening
3/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
2 tsp. pure vanilla extract
zest from 1 orange
juice from 1 orange
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups bittersweet chocolate chips
Preheat oven to 350 degrees. Lightly spray baking sheet with PAM cooking spray. In bowl of electric mixer cream butter, shortening, sugars, orange juice and vanilla until light and fluffy. Add eggs one at a time beating well after each addition. Combine the dry ingredients and the zest and stir into creamed mixture. Fold in chocolate chops and chill for 30 minutes in frig. Drop by spoonfuls onto baking sheet and bake about 10 minutes or until lightly golden brown. Cool on baking sheet for a couple of minutes before removing to cooling rack.
Mom's Sweet Potato Muffins
1 cup mashed sweet potatoes
1 1/2 cups all purpose flour
3/4 cup brown sugar, packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, lightly beaten
3/4 cup vegetable oil
1/4 cup pure maple syrup
1/2 cup pecans, chopped
1/2 cup currants
1 tsp. fresh lemon zest
Preheat oven to 350 degrees. In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil, maple syrup and zest. Mix well, but do not overmix. Stir in pecans and currants. Spoon into muffin cups filling about 3/4 full of batter. Bake for about 15 minutes or until muffins spring back when touched. Remove from pan and serve with a hot cup of coffee for a nice way to start the morning.
My Cranberry Apricot Bars
1/3 cup each of the following; golden raisins, dark raisins, dried cranberries and snipped dried apricots
1/2 cup brandy
1 cup all purpose flour
1/3 cup brown sugar, packed
1/2 cup butter
2 eggs
1 cup brown sugar, packed
1/2 cup all purpose flour
1 tsp. pure vanilla extract
1/3 cup pecans, chopped
powdered sugar
Preheat 350 degrees. In a small saucepan stir together golden raisins, dark raisins, cranberries, apricots and brandy; bring to boiling. Remove from heat and let stand for 20 minutes; drain. For crust; in a medium bowl stir together 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8x8x2-inch baking pan. Bake for about 20 minutes or until golden. In medium bowl, beat eggs with electric mixer on low for 4 minutes; stir in 1 cup brown sugar, 1/2 cup flour and vanilla until just combined. Add pecans and drained fruit; stir to mix. Pour and evenly spread mixture over top of baked crust. Bake an additional 40 minutes or until wooden pick inserted comes out clean, covering with foil last 10 minutes. Cool on wire rack. Sprinkle with powdered sugar, and cut into bars.
Mom's Pineapple Banana Cake
3 cups all purpose flour
2 cups sugar
2 tsp. pure vanilla extract
2 cups bananas, diced (firm but ripe)
1 tsp. baking soda
1 tsp. salt
1 1/2 cup vegetable oil
1 tsp. ground cinnamon
3 eggs, lightly beaten
8 oz. can pineapple, do not drain
Powdered sugar
Preheat oven to 350 degrees. Grease and flour a tube or bundt pan. In a large bowl, combine dry ingredients, add diced banana along with oil, vanilla, eggs, pineapple and its juice. Stir to blend, but do not beat. Pour into prepared pan and bake for 1 hours and 20 minutes or until pick inserted in center comes out clean. Remove to cooling rack, cool and remove from pan. Place cake on serving cake stand and dust with powdered sugar.
Mom's Pumpkin Eggnog Pie
1/2 cup brown sugar, packed
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1 cup commercial eggnog (good quality and not low fat)
3 eggs
1 cup canned pumpkin
1 Tbl. cornstarch
1 (9-inch) unbaked pie shell (pastry, not graham)
Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients until well blended. Pour into unbaked pie shell and bake for 45 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool completely. To serve; cut into slices and serve with vanilla ice cream or freshly whipped cream.
My Spicy Plum Crunch (we have lots of plums on our trees in the summer and this is a great way to use them up)
4 cups plums, pitted and sliced
1/2 cup sugar
1 Tbl. all purpose flour
1 tsp. ground cinnamon
1 1/2 tsp. fresh orange zest
Topping
3/4 cup all purpose flour
3/4 cup brown sugar, packed
1/2 tsp. salt
1/4 cup butter, soft
Preheat oven to 350 degrees. In a bowl, add sliced plums, sugar, flour, cinnamon and orange zest, toss to combine. In another bowl, combine flour, sugar, salt and cut in butter to a crumbly texture. Place plum mixture into a baking dish and sprinkle on topping. Bake for about 35 to 40 minutes until topping is golden brown and juices are bubbly. Remove from oven and serve warm or cold. Serve with vanilla ice cream or freshly whipped cream which you have added 1 cup whipping cream, 1/4 cup powdered sugar and 1 tsp. pure orange extract, whip to almost stiff peaks. Note: if you don't like orange extract add pure vanilla.
Mom's Bourbon Balls
2 1/2 cups finely crushed vanilla wafer crumbs
1 cups powdered sugar
1/4 cup bourbon (good quality)
1 cup pecans, finely chopped
2 Tbl. light corn syrup
2 Tbl. cocoa powder (good quality)
Powdered sugar, sifted (for rolling balls in)
In a bowl, combine crumbs, sugar, nuts and cocoa; add corn syrup and bourbon. Mix well with your hands. roll in one inch balls then roll in powdered sugar. They are ready to eat, but if you store them for a few days in an airtight container separate layers by wax or parchment paper they will develop a wonderful more intense flavor.
Bon Appetit
"The fruit of the righteous is a tree of life, and he who is wise wins souls."
Proverbs 11:30
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