From Stacy Dawn:
Easy Cinnamon Bun Minis
These aren’t Angie’s homemade ones in A Cinderella Christmas but then not all of us—especially me—is a baker, so the easier the better!!
1 package Pilsbury Crescent Rolls
2 tablespoons margarine
¼ cup brown sugar
1 tablespoons cinnamon
1 cup icing sugar
(Use the temperature of oven according to the crescent roll directions)
~ Roll the crescent roll dough out flat, pinching the perforations together to make one large rectangle.
~ Spread the margarine thinly and evenly over the surface
~ Sprinkle the brown sugar and cinnamon evenly over the surface
~ Using the LONG end, roll carefully to form one long tube
~ Cut 1 inch to 1 ½ inch slices and set them on a baking sheet face up.
~ Bake according to package
~ While they are baking, mix the icing sugar with a little bit of water and stir, adding a little bit more water at a time until you have a spreadable consistency of icing.
~ When finished baking, spread icing over hot buns.
~ Let them cool a bit before eating, but warm or cold, this is an easy, delicious treat for all ages!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday's Yummy Recipes
Here are the recipes for today's yummy treats provided by our featured authors.
From Nan Jacobs:
Scotch Shortbread Cookies
These are simple to make, they melt in your mouth, and they seem to keep well. I like to cut some of them into little bite size pieces, as they are so rich. This way, people who are "being careful" can justify tasting them. Hee hee!
• 4 cups all-purpose flour
• 1 cup sugar
• 1 pound cold butter (no substitutes)
1. In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6 to 10 minutes.
2. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan, pressing up to the edges of the pan. Pierce with a fork (make sure to pierce all the way to the bottom of the pan). Bake at 325 degrees F for 25 to 30 minutes or until lightly browned.
3. Sprinkle with sugar on top; for holiday festivity, sprinkle red or green (or both) sugar sprinkles instead of plain sugar.
4. While warm, cut into squares. Cool.
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From Teri Wilson:
CAMERON’S YUMMY HOT APPLE CIDER
This recipe is my teenage son’s absolute favorite, so I named it after him. It’s super easy. I usually make it on Christmas morning and just leave it on the stove all day. It always disappears by twilight!
Ingredients:
6 cups apple cider or apple juice
¼ cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions:
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yum!
From Nan Jacobs:
Scotch Shortbread Cookies
These are simple to make, they melt in your mouth, and they seem to keep well. I like to cut some of them into little bite size pieces, as they are so rich. This way, people who are "being careful" can justify tasting them. Hee hee!
• 4 cups all-purpose flour
• 1 cup sugar
• 1 pound cold butter (no substitutes)
1. In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6 to 10 minutes.
2. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan, pressing up to the edges of the pan. Pierce with a fork (make sure to pierce all the way to the bottom of the pan). Bake at 325 degrees F for 25 to 30 minutes or until lightly browned.
3. Sprinkle with sugar on top; for holiday festivity, sprinkle red or green (or both) sugar sprinkles instead of plain sugar.
4. While warm, cut into squares. Cool.
_____________________
From Teri Wilson:
CAMERON’S YUMMY HOT APPLE CIDER
This recipe is my teenage son’s absolute favorite, so I named it after him. It’s super easy. I usually make it on Christmas morning and just leave it on the stove all day. It always disappears by twilight!
Ingredients:
6 cups apple cider or apple juice
¼ cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions:
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yum!
Friday's Scrumptious Goodies
Here is a recipe for today's delicious delights provided by one of our featured authors.
From Marianne Arkins:
Chocolate Peanut Butter Balls
INGREDIENTS:
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter 1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening
DIRECTIONS:
1. Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
2. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
From Marianne Arkins:
Chocolate Peanut Butter Balls
INGREDIENTS:
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter 1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening
DIRECTIONS:
1. Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
2. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Thursday Recipes
Enjoy these Yummy Holiday Recipes
From Kara Lynn Russell:
Cranberry Christmas Punch
Ingredients:
1 bottle Cranberry juice
1 2 liter bottle Ginger Ale
1 can condensed lemonade, thawed
Mix ingredients, chill and enjoy. This makes about 1 gallon of punch.
This is a very simple recipe but my family loves it. I didn’t make it one year because I thought they might be tired of it. I ended up making a last minute trip to the grocery store for the ingredients because everyone insisted we had to have it.
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Recipes from Anna Kathryn Lanier:
In The Priceless Gift, Christina loves to bake at Christmas. One of her favorite recipes to make is Grandma Scott's Pumpkin Bread. I hope you enjoy the recipe as much as she does.
Grandma Scott’s Pumpkin Bread
3 C sugar 1 C oil
4 eggs, beaten 2 C cooked pumpkin (1 16-oz can)
3 ½ C flour 1 tea baking powder
2 tea salt 2 tea baking soda
½ t ground cloves 1 tea ground cinnamon
1 tea ground nutmeg 1 tea ground allspice
¾ C water 1-1 ½ C chopped nuts
Combine sugar, oil and eggs until light and fluffy. Stir in pumpkin.
In another bowl, combine dry ingredients. Stir into pumpkin
mixture. Add water and nuts. Spoon batter into well greased and
floured pans (2-3 depending on size). Bake at 350ยบ for 60-70 minutes.
***NOTE: If you use 1 pound bread pans, you can get 6 loaves....perfect for teacher, neighbor, co-workers or family gifts.
Wednesday Yummy Treats
Please enjoy these holiday recipes from Sarita and myself. Happy Holidays!
Recipe from Sarita Leone
Recipe from Sarita Leone
Perfect for a snowy winter morning, this Breakfast Bundt is a snap to prepare!
Breakfast Bundt
1 cup granulated sugar
½ cup butter
2 eggs
1 cup sour cream
2 t. vanilla
2 cups flour
1 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 t. nutmeg
3 T. brown sugar
½ cup chopped pecans
Cream granulated sugar and butter in a large bowl. Add eggs and mix well. Add sour cream and vanilla and mix.
In a small bowl combine flour, baking soda, baking powder and salt. Add to egg mixture and stir thoroughly to combine.
In a separate bowl combine the remaining ingredients.
Butter a bundt pan and lightly dust with flour to prevent sticking. Pour half the batter into the prepared pan. Spoon half of the cinnamon pecan mixture on top of the batter. Pour the rest of the batter on top of the nuts. Spoon the rest of the nuts on top of the cake.
Place bundt pan in a pre-heated 350-degree oven and bake for 40-45 minutes.
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Recipe from Cindy K. Green
This is the recipe for my grandmother's chocolate fudge. She used to make it every year at Christmas and now I have taken over the responsibility for the family. It's so yummy.
3 cups of sugar
3/4 cup of butter
5 oz of evaporated milk
7 oz of marshmallow fluff
1 tsp of vanilla
bag of chocolate chips
nuts (optional)
In a large pot bring your sugar, milk, and butter slowly to a boil. Continue stirring until all is dissolved and at that point it should be at a boil. Boil for four minutes exactly. Continue to stir. The trick is to dissolve the sugar completely without over cooking. Keep temperature about medium level.
After four minutes, remove pot from heat and add marshmallow, chips, vanilla and nuts. Stir, stir, stir until the marshmallow and chips are totally melted into the mixture. Pour into a greased pan about 8x8 or 9x9. Leave on the counter to cool and then cover and place in the fridge.
To make peanut butter fudge, replace chocolate chips with peanut butter chips and leave out the vanilla. Excellent!
This is the recipe for my grandmother's chocolate fudge. She used to make it every year at Christmas and now I have taken over the responsibility for the family. It's so yummy.
3 cups of sugar
3/4 cup of butter
5 oz of evaporated milk
7 oz of marshmallow fluff
1 tsp of vanilla
bag of chocolate chips
nuts (optional)
In a large pot bring your sugar, milk, and butter slowly to a boil. Continue stirring until all is dissolved and at that point it should be at a boil. Boil for four minutes exactly. Continue to stir. The trick is to dissolve the sugar completely without over cooking. Keep temperature about medium level.
After four minutes, remove pot from heat and add marshmallow, chips, vanilla and nuts. Stir, stir, stir until the marshmallow and chips are totally melted into the mixture. Pour into a greased pan about 8x8 or 9x9. Leave on the counter to cool and then cover and place in the fridge.
Tuesday Holiday Fun
For our holiday sharing today we have a Christmas poem and a great recipe for you. Thanks authors!
A Poem from Pamela Thibodeaux
The Gift
No gift ever given, great or small
can compare to greatest Treasure of all.
Born in a manger in the town of
Christ the Lord, who died for all men.
Sometimes referred to as the ‘Pearl of Great Price’
God so loved the world that He sent His Son to die
- the perfect sacrifice.
So please remember in this season of cheer
God is to be honored and praised
each day of the year.
This simple poem is my humble gift
to wish you Merry Christmas!
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Recipe from Linda Swift
JAPANESE FRUIT PIE
1 STICK BUTTER OR MARGARINE (melted)
1 CUP SUGAR
2 EGGS
1/2 CUP RAISINS
1/2 CUP CHOPPED PECANS
1/2 CUP COCONUT
1 TEASPOON VANILLA
Melt butter, add sugar, eggs, and then remaining ingredients. Bake 40 minutes at 350 degrees.
Monday Holiday Recipes
Recipe from Rose Ross Zediker:
Crock Pot Apple Butter
5 ½ pounds of peeled, cored & finely chopped apples
4 cups of sugar
3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Please apples in a large bowl. Combine sugar and seasonings. Pour over apples and mix well. Place in large crock pot. Cook on high for one hour. Decrease heat to low and cook for nine to eleven hours or until applies “mush”. Stir occasionally. Uncover and cook on low for one hour longer. Pour mixture into blender and blend until smooth. Spoon into jars with seal, leave a ½ inch head space. Jars should seal on their own. Keep extras in the freezer until ready to use.
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Recipe from Jan Scarbrough
Christmas Chicken Casserole
1. Cook and bone 2-2 ½ lbs chicken breast diced.
2. Combine 1 – 8 oz. pkg Pepperidge Farm her seasoned stuffing, ¼ lb. melted margarine and 1 cup chicken broth
Spread ½ of mixture in a large greased pan or casserole
3. To chicken, add 3 t. chopped onion, ½ cup chopped celery, ½ cup mayonnaise, and ¾ tsp. salt. Mix and spread in casserole on top of stuffing mix. Cover with remaining stuffing.
4. Beat 2 eggs and add 1½ cup milk. Pour over entire casserole. At this pint, casserole can be stored overnight in refrigerator (or at least several hours).
5. Spread 1 can cream of mushroom soup over top and sprinkle with paprika.
6. Bake at 350 degrees (uncovered) 30-40 minutes until bubbly
Crock Pot Apple Butter
5 ½ pounds of peeled, cored & finely chopped apples
4 cups of sugar
3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Please apples in a large bowl. Combine sugar and seasonings. Pour over apples and mix well. Place in large crock pot. Cook on high for one hour. Decrease heat to low and cook for nine to eleven hours or until applies “mush”. Stir occasionally. Uncover and cook on low for one hour longer. Pour mixture into blender and blend until smooth. Spoon into jars with seal, leave a ½ inch head space. Jars should seal on their own. Keep extras in the freezer until ready to use.
________________________
Recipe from Jan Scarbrough
Christmas Chicken Casserole
1. Cook and bone 2-2 ½ lbs chicken breast diced.
2. Combine 1 – 8 oz. pkg Pepperidge Farm her seasoned stuffing, ¼ lb. melted margarine and 1 cup chicken broth
Spread ½ of mixture in a large greased pan or casserole
3. To chicken, add 3 t. chopped onion, ½ cup chopped celery, ½ cup mayonnaise, and ¾ tsp. salt. Mix and spread in casserole on top of stuffing mix. Cover with remaining stuffing.
4. Beat 2 eggs and add 1½ cup milk. Pour over entire casserole. At this pint, casserole can be stored overnight in refrigerator (or at least several hours).
5. Spread 1 can cream of mushroom soup over top and sprinkle with paprika.
6. Bake at 350 degrees (uncovered) 30-40 minutes until bubbly
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