Recipe Page
I will share recipes here from my collection. I receive tons of recipes thru my Facebook, Gmail and Yahoo accounts and I have tons of cookbooks.
I LOVE TO COOK so I am always looking for a new recipe to try. So I hope you will find one you enjoy.....
Also, if recipes are too long (due to space) I will add a link and tell you the name of the recipe.
www.facebook.com/FoodNetwork/videos/10155299340466727/
This link will take you to a site to show you how to make a Four-Flavored Sheet Pan Pie!
The linked recipe from the week of 11/18th is: Hasselback Garlic Cheesy Bread.... http://www.smartrebrander.com/SymJowers/ld/3540/
I LOVE TO COOK so I am always looking for a new recipe to try. So I hope you will find one you enjoy.....
Also, if recipes are too long (due to space) I will add a link and tell you the name of the recipe.
www.facebook.com/FoodNetwork/videos/10155299340466727/
This link will take you to a site to show you how to make a Four-Flavored Sheet Pan Pie!
The linked recipe from the week of 11/18th is: Hasselback Garlic Cheesy Bread.... http://www.smartrebrander.com/SymJowers/ld/3540/
This week's recipe from Facebook...Thank's to Alaina from Fabtastic Eats.. She has a FB Page so check it out.
The recipe is: Glazed Eggnog Coffee Cake with Pecan Oat Streusel...
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 1 Bundt Cake
For the Cake
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup full-fat eggnog
1 cup sour cream
1 teaspoon pure vanilla extract
1 ½ cups all purpose flour
1 cup cake flour
1 teaspoon nutmeg
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Streusel
1 cup packed brown sugar
1 cup old fashioned rolled oats
½ cup all purpose flour
2/3 cup pecans
¼ cup cold butter, cut into tablespoons
1 teaspoon cinnamon
For the Glaze
1 ½ Tablespoons
¾ cup powdered sugar
Pinch of nutmeg
Directions
Preheat oven to 350°. Spray the Bundt pan with the cooking spray. (Make sure you get all the nooks and crannies!) Then flour your pan.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes.
Beat in the eggs one at a time, scraping down the sides as you go.
Add the eggnog, sour cream, and vanilla, beat until mixed though.
Sift in the all-purpose and cake flour, sprinkle on the nutmeg, cinnamon, baking powder, baking soda, and salt.
Mix until just combined. Finish by using a rubber spatula and scraping down the sides and bottom of the bowl, and stir together. Set aside.
To make the Streusel; In a food processor, add the brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a loose flour-like consistency, about 30-40 seconds.
Cut in the cold butter and pulse until butter is mixed through and the streusel can be pinched together.
You’re going to divide the streusel into four different parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel into the bottom of the greased and floured Bundt pan. Scoop half of your cake batter onto the streusel, the batter is thick, so you may need to help it along to fully cover it. Then sprinkle about ½ of what is left of the streusel onto the batter (This is where you want to use the most streusel!) Pour in the remaining cake batter, and make sure it’s spread evenly. Sprinkle half of what’s remaining of the streusel, on the top of the batter.
Pop in the pre-heated oven for 45 minutes. Stick a slim knife or toothpick in to check it’s doneness, and if it comes out wet, start the timer for another 5 minutes. Continue this pattern until a knife comes out clean. (The first time I made this, my cake took a full hour, the second time, it was 50 minutes. So be sure to check it!)
Once it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes before carefully flipping the cake onto a cake stand or plate.
Allow the cake to cool through completely before adding the glaze.
To make the glaze, mix together the eggnog, powdered sugar, and nutmeg with a fork until smooth.
Pour over the cake, around the entire top. Sprinkle with the remaining streusel and serve!
The recipe is: Glazed Eggnog Coffee Cake with Pecan Oat Streusel...
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 1 Bundt Cake
For the Cake
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup full-fat eggnog
1 cup sour cream
1 teaspoon pure vanilla extract
1 ½ cups all purpose flour
1 cup cake flour
1 teaspoon nutmeg
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Streusel
1 cup packed brown sugar
1 cup old fashioned rolled oats
½ cup all purpose flour
2/3 cup pecans
¼ cup cold butter, cut into tablespoons
1 teaspoon cinnamon
For the Glaze
1 ½ Tablespoons
¾ cup powdered sugar
Pinch of nutmeg
Directions
Preheat oven to 350°. Spray the Bundt pan with the cooking spray. (Make sure you get all the nooks and crannies!) Then flour your pan.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes.
Beat in the eggs one at a time, scraping down the sides as you go.
Add the eggnog, sour cream, and vanilla, beat until mixed though.
Sift in the all-purpose and cake flour, sprinkle on the nutmeg, cinnamon, baking powder, baking soda, and salt.
Mix until just combined. Finish by using a rubber spatula and scraping down the sides and bottom of the bowl, and stir together. Set aside.
To make the Streusel; In a food processor, add the brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a loose flour-like consistency, about 30-40 seconds.
Cut in the cold butter and pulse until butter is mixed through and the streusel can be pinched together.
You’re going to divide the streusel into four different parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel into the bottom of the greased and floured Bundt pan. Scoop half of your cake batter onto the streusel, the batter is thick, so you may need to help it along to fully cover it. Then sprinkle about ½ of what is left of the streusel onto the batter (This is where you want to use the most streusel!) Pour in the remaining cake batter, and make sure it’s spread evenly. Sprinkle half of what’s remaining of the streusel, on the top of the batter.
Pop in the pre-heated oven for 45 minutes. Stick a slim knife or toothpick in to check it’s doneness, and if it comes out wet, start the timer for another 5 minutes. Continue this pattern until a knife comes out clean. (The first time I made this, my cake took a full hour, the second time, it was 50 minutes. So be sure to check it!)
Once it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes before carefully flipping the cake onto a cake stand or plate.
Allow the cake to cool through completely before adding the glaze.
To make the glaze, mix together the eggnog, powdered sugar, and nutmeg with a fork until smooth.
Pour over the cake, around the entire top. Sprinkle with the remaining streusel and serve!
***BANANA PUDDING POKE CAKE***
INGREDIENTS:
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment
DIRECTIONS:
1. Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
4. Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
5. Refrigerate for two hours or until set.
6. Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.)
INGREDIENTS:
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment
DIRECTIONS:
1. Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
4. Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
5. Refrigerate for two hours or until set.
6. Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.)
Gooey Apple Pull-Apart Bread
Preparation Time: 1 hr 15 min
Cooking Time: 35 min
Ingredients
Instructions
Read more at http://www.recipelion.com/Breakfast-Bread-Recipes/Gooey-Apple-Pull-Apart-Bread/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=recipelion20131101#rbPUfdja12yzYdhi.99
Cooking Time: 35 min
Ingredients
- 12 frozen dinner rolls
- 2 Granny Smith apples, chopped (and peeled, if you prefer)
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and divided
- For the Glaze:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
- In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
- Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
- Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
- Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.
- Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
- Pour all over the top of the bread.
Read more at http://www.recipelion.com/Breakfast-Bread-Recipes/Gooey-Apple-Pull-Apart-Bread/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=recipelion20131101#rbPUfdja12yzYdhi.99