This has the great flavors of pumpkin pie, but feeds more people!
Preheat oven to 350 degrees
Lightly grease 9 x 13 pan
Topping:
1 yellow cake mix
1 stick butter
Melt the butter. Drop the yellow cake mix into the butter. Stir with a fork until the mixture is crumbly; set aside.
Bottom:
1 can (16 oz) solid packed pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cups sugar
4 tsp pumpkin pie spice
1 tsp salt
Combine the pumpkin, evaporated milk, eggs, sugar, spices, salt and mix well. Pour into 9 x 13 pan, then top with cake mixture. Some will fall into the batter, but that is fine. Cook for 50-55 minutes. Cool completely. Serve with whipped topping.
Monday, November 19, 2007
Bread Maker Rolls
I love these rolls because I can do other things while the bread maker does the work. They are best fresh and warm, and can be popped in the oven right after the turkey comes out. They have been a hit every time. The recipe says it yields 12, but I can easily get 24.
3 cups bread flour
1 tsp salt
¼ cup dry milk powder
1 cup luke warm water
2 tbs butter, softened
1 package active dry yeast or 2 ¼ tsp
1 egg white
2 tbs water
1. Place the bread flour, sugar, salt, milk powder, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer (mine is liquid first). Set to dough cycle; press start.
2. Remove risen dough from the machine, deflate, and turn onto a lightly floured surface. Divide the dough into twelve equal pieces and form into rounds. Place rounds on lightly greased baking sheets. Cover the rolls with damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile preheat oven to 350 degrees.
3. In a small bowl, mix together the egg white and 2 tbs water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes or until the rolls are golden brown.
From Allrecipes.com, Tried and True Thanksgiving and Christmas
3 cups bread flour
1 tsp salt
¼ cup dry milk powder
1 cup luke warm water
2 tbs butter, softened
1 package active dry yeast or 2 ¼ tsp
1 egg white
2 tbs water
1. Place the bread flour, sugar, salt, milk powder, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer (mine is liquid first). Set to dough cycle; press start.
2. Remove risen dough from the machine, deflate, and turn onto a lightly floured surface. Divide the dough into twelve equal pieces and form into rounds. Place rounds on lightly greased baking sheets. Cover the rolls with damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile preheat oven to 350 degrees.
3. In a small bowl, mix together the egg white and 2 tbs water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes or until the rolls are golden brown.
From Allrecipes.com, Tried and True Thanksgiving and Christmas
Saturday, November 17, 2007
Snickers Cheesecake (oops!) - Michelle
I am not posting the recipe for the cheesecake, because I was so disappointed in it. It was a new recipe and called for whipping cream, a new ingredient in cheesecakes for me. I'm just not happy with the texture. Better luck next time...
Wednesday, November 14, 2007
Frog Eye Salad- Jeri
Frog Eye Salad
"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twelve." (This recipe makes much more than 12 servings!)
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta (WHICH YOU CAN FIND AT WEIS! HOORAY =)
3 (11 ounce) cans mandarin
oranges, drained
2 (20 ounce) cans pineapple
tidbits, drained
1 (20 ounce) can crushed
pineapple, drained
1 (8 ounce) container frozen
whipped topping, thawed (I use whipped cream.)
1 cup miniature marshmallows
1 cup shredded coconut
DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twelve." (This recipe makes much more than 12 servings!)
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta (WHICH YOU CAN FIND AT WEIS! HOORAY =)
3 (11 ounce) cans mandarin
oranges, drained
2 (20 ounce) cans pineapple
tidbits, drained
1 (20 ounce) can crushed
pineapple, drained
1 (8 ounce) container frozen
whipped topping, thawed (I use whipped cream.)
1 cup miniature marshmallows
1 cup shredded coconut
DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
The Best Yams You've Ever Had - Christie
The Best "Yams" You've Ever Had!
-Christie Wall (from Amy Jo Oliver)
3c. yams
1c. sugar
1/2 stick butter
1 egg
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. scalded milk
Directions: Mix cooked yams & above ingredients with mixer, pour into buttered square pan.
Topping:
1c. broken pecans
1c. brown sugar
3/4 stick butter
1/3 c. flour
Directions: Mix ingredients together with pastry blender (or you can use two knives and cut the ingredients together).
Put nut mixture on top of yams. Bake in oven at 325 degrees for 35 minutes.
Parmesan Roasted Asparagus - Jenni
Parmesan Roasted Asparagus
-Jenni Anderson, from Barefoot Contessa Family Style by Ina Garten
2 ½ pounds fresh asparagus spears
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
2 lemons, cut into wedges (optional for serving)
Preheat oven to 400 degrees. If the stalks of asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 – 20 minutes, until tender. Sprinkle with Parmesan and return to oven for another minute. Serve with lemon wedges if desired.
Monday, November 12, 2007
November Recipe Swap TOMORROW
Sorry for the date change, but our recipe swap is going to be TOMORROW, Tuesday November 13th, at Jenni's house at 7pm. The theme is a "Thanksgiving Feast" - we're going to have turkey and then those with last names A-L are bringing side dishes and M-Z are bringing desserts. Can't wait to see all you wonderful ladies and your lovely dishes tomorrow!:)
Subscribe to:
Posts (Atom)