Iced Pumpkin Cake

BATTER:

• 1 box yellow cake mix
• 3/4 c. sugar
• 1 can pumpkin
• 1 tsp. cinnamon
• 4 eggs
• 1/2 c. salad oil
• 1/4 c. water
• 1/4 tsp. nutmeg

Preheat oven to 350 degrees.
Combine all dry ingredients.
Add eggs in one at a time.
Then add in remaining ingredients.
Beat for 5 minutes.
Bake in greased & floured tube pan.
Check cake with a toothpick after 45 minutes (may take up to 1.5 hrs).
Let cake cool in the pan then release the cake, allowing to cool completely before icing

ICING:

• 8 oz. cream cheese
• 1 stick butter
• 1 box (1 lb) confectioner's sugar
• 1 tsp. vanilla

Cream, using the beater attachment, the cream cheese & butter.
Slowly add the confectioner's sugar allowing time for the sugar to mix in.
Cream together completely, then whip the icing to lighten it up*

*If needed, add milk until the icing reaches spreading consistency.

From: Madelyn Shedd (HMS 2007)

MOM CANTEY'S FRUIT COBBLER

I had another request for the cobbler, so I thought I would put it on the blog.

MOM CANTEY’S FRUIT COBBLER Vera Cantey
WINNER IN GOOD MORNING AMERICA’S EMERIL’S COMFORT FOOD FOR THE COAST CONTEST

Filling
4 cups fruit
½ cup sugar
2 Tablespoons cornstarch

Prepare fruit as appropriate. Put prepared fruit into 8x8 baking dish. Combine sugar and cornstarch. Sprinkle over fruit.

Crust
1 stick, softened butter
1-cup sugar
1 egg, slightly beaten
1-cup self-rising flour

Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brow and the topping doesn’t shake - usually 45-50 minutes. (Could take as long as an hour) Test the same as you would a cake. Straw needs to come out clean.

When doubled this recipe works well in a 10.5x14.75 (4 quart) Pyrex baking dish. Topping may take longer as it’s crowded in. It will take 2 hours to bake. Test at 1 hr and 45 minutes.

If you are using frozen fruit, for single recipe – use 2 one-pound bags; for double recipe – use 3-4 pounds, depending on how juicey the fruit is. Any fruit will work. I’ve been told that canned peaches works too.

Sausage Brunch Casserole

This is a Casserole a co-worker shared with me. We loved it this past Christmas and was a true hit - nothing healthy about it - but so good. Really good after a night of drinking! When you just have that need for sausage, eggs, cheese and crescent rolls....mmmm.....

Sausage Brunch Casserole
Prep Time: 15 MinutesCook Time: 15 Minutes
Ready In: 30 MinutesYields: 12 servings

INGREDIENTS:
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
1 cup mozzarella cheese
1 cup sharp cheddar
4 eggs, beaten
3/4 cup milk
1 tsp ground mustard
salt and pepper to taste

DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, mustard, salt and pepper; pour over crescent rolls.
3. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Flourless Peanut Butter Cookies (30 minutes)

The other night, we had a friend over for dinner who is allergic to chocolate. I had decided earlier in the day to make peanut butter cookies but didn't realize that the dough of traditional cookies must be refrigerated for at least an hour. By the time, I set out to make them, I didn't have an hour for refrigeration. I was then quickly searching on the internet for a quick peanut butter cookie recipe. That's how I came across this flourless recipe. Without the flour, the cookies are even more peanutty!! Plus, they're extremely easy!

Ingredients:
1 c. peanut butter, plain or chunky
1 c. sugar
1 beaten egg
1 tsp. baking soda

Preparation:
Roll mixture into small balls. Press lightly with fork dipped in water. Bake for 10 minutes on greased sheet or just lined with parchment paper at 350 degrees. Let stand for 2 minutes before taking off sheet as they break easily at first.

From: Cooks.com Recipe Search

Carrot Cake cakeballs

My friend Megan brought cakeballs on one visit from Texas - there is a bakery that makes them using the cake they would normal throw away. She was talking to some friends about them and one of them knew how to make them so we have been playing with the recipe to make them the right consistancy (which is different for each person)

Ingredients:
Any flavor cake mix or cake recipe
Can of frosting or a batch of homemade
Candy Melts, Almond Bark, or chocolate

Directions:
Make the cake.

When the cake cools off enough to touch it (not cold because it has to melt the frosting)break it into pieces in a lare bowl then add the frosting start with half of can then go from there (this is where your taste and consisity comes into play).

I mixed it with my hands so it is more cakie but I have also mixed with a spoon so it was more like a truffle.

Make balls - it will make abut 24 depending on how big you want the balls (the carrot cake made 30+ but I think it was all the added stuff)

Freeze them - a few hours or over night (this is so they do not fall about when you dip them in the coating)

Melt which ever coating you choose to work with - I like candy melts because they are really easy to work with and taste great.

Dip each ball in the coating - (I found that a 2 prog fork works great to get them out of the dip)

Tap on side of bowl to get eztra coating off.

Let dry.

Try to eat only one!

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Ultimate Carrot Cake (back of box)

1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
white candy melts

With this one I ued the whole can of frosting because of all the extra stuff in it.

HERSHEY SYRUP BROWNIES

Granny L always made brownies that had Hershey syrup in it for the girls. Sadly she would never share the recipe and now is forever lost. The only one I've ever come up with is this one that my dear friend shared. Only the girls remember if this one is close enough or not. So if you're one of those folks who won't share, at least write it down so your grandkids can access it at some point in there lives. I think these are really good & easy. Gamma


HERSHEY’S SYRUP BROWNIES Sally Cronin

Beat until light:
1 cup sugar
½ cup butter
Add:
4 eggs, one at a time and beat until light and fluffy

Add:
1 can of Hershey’s syrup
1 cup plus 1 Tablespoon of plain flour
1 cup chopped nuts.
Pour into 9x13 baking dish at 350 for 25 minutes.

FROSTING
1-1/2 cup sugar
2 Tablespoon butter
6 T cocoa
Bring to rolling boil for 30 secs.

Add :
½ cup chocolate chips, beat until ready to spread.

Optional: Add handful miniature marshmallows to keep frosting soft.

Broccoli and Artichokes Romano

From: Extra! Extra! Read all about it! Corinne Cook
½ cup chopped onion
1 clove garlic, minced
¼ cup olive oil
½ cup Italian bread crumbs
1 (10-oz) frozen broccoli, cooked and drained
½ cup sliced mushrooms
1 (14oz) can artichoke hearts, drained and quartered
½ cup freshly grated Romano Cheese
Salt , pepper and cayenne pepper to taste

1- Sauté onion and garlic in olive oil until onion is tender, stir in the bread crumbs, mixing until the oil is absorbed, remove from heat

2- Add the cooked broccoli, mushrooms, artichoke hearts and cheese. Season to taste. Toss gently to coat, Place mixture in baking dish.

3- Bake at 350 degree for 20 minutes to soften cheese.

Serves 4

Can replace broccoli with green beans