This recipe was given to me about 25 years ago by a co-worker at KPMG from Montana. As excellent now as it was then!
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 1/2 tsp. baking powder
1 large can pie filling (whatever flavor floats your boat)
1 cup powdered sugar
2 Tbsp. milk
Preheat oven to 350 degrees. Cream together butter and shortening. Add sugar and beat well. Add eggs, vanilla and almond extract and mix well. Add flour and baking powder and mix until blended.
Spread 2/3 of the dough in the bottom of a rectangular jelly roll pan lined with parchment paper. Spread pie filling on top. Dot with remaining dough. Bake 35-45 minutes.
Combine powdered sugar and milk mixing well. Drizzle over the top of the coffee cake and enjoy!!
These cookies are amazing! They stay soft (at least for 36 hours – haven’t had one last longer than that yet), and are super easy to make.
1 stick (1/2 cup) butter
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree (1/2 can)
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
To roll in-
1/2 cup sugar
1 Tbsp cinnamon
1/2 tsp ground ginger
Preheat oven to 400 degrees.
Mix together the butter, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts. ** I use a small scoop instead of rolling by hand. MUCH faster and easier. **
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (do not leave out the ginger – adds an amazing flavor). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet. ** I line mine with parchment. **
Bake 7-9 minutes until lightly browned, but still soft. (Exactly 8 minutes in my oven.)
Makes about 5-6 dozen cookies.
I made these today.
They are too cute. Used a Duncan Hines white cake mix (NOT yellow). Made it according to the package directions. Divided the batter into fourths. Dyed each fourth a different color. (I used the Americolor dyes). Then, using my smallest scooper, one color at a time, scooped some of each into each cupcake liner. Use white liners so you can see the colors. Do not stir them. Made exactly 18 cupcakes.
Then I iced them with vanilla buttercream and put festive sprinkles on the top. Easy and amazingly cute.
I am in the middle of making these amazing chocolate cookies. Try them!! I haven’t even gotten to the icing part yet and I am addicted. Yum!
Rolled Cocoa Cookies
Okay. First of all, rib-eye and garlic butter – need I say more. Outrageously delicious. The Buttery Buttermilk Mashed Potatoes were okay. Probably would have enjoyed them more if we were not already addicted to Pioneer Woman’s mashed potato recipe which has cream cheese in them. THOSE are to die for!! Last, the Coconut Cream Pie was disappointing. The cream part was not nearly as smooth and decadent as making it the old-fashioned way (from the red and white checked cookbook) where you cook the custard on the stove top and then stir in the coconut. I also prefer meringue to the whipped cream. However, I did like the addition of the rum! I will try that in my old recipe and see how that works out!!
Okay. Again yum! Very tasty. Really pretty. A bit too spicy for the kids – next time would cut the amount of cayenne in half for them. Easy and good. A keeper.
Yum. That’s all there is to say. Paula’s Lemony Chess Pie is tangy and sweet – nice and light. I used her pie crust recipe again. It is a little bit delicate when rolling out but worth the effort. Again, if I see a link, I will add it.
This morning’s offering for my new cooking project was “Buttery Buttermilk Biscuits”. Wow! Super-easy, quick, melt-in-your-mouth. This will be a definite repeat!! If I can find the recipe published, I will add the link.
One of the things I received for Christmas was “Paula Deen’s Southern Cooking Bible” cookbook. I was paging through it looking at recipes and did not see even one that didn’t look yummy. So, I am now on a quest to make every recipe in the book. (Kind of like “Julie and Julia” but not nearly as disciplined!)
Last night I made “Paula’s Chicken and Dumplin’s”. It was a really good and easy recipe. HOWEVER, the consensus in my house that my old standby chicken and dumplings were better!
I also made “Down-Home Grits Pie” just because I have never had a pie with grits in it and was intrigued by the concept. It was excellent!!! Here is a link to the recipe on Food Network. The only thing I did differently was use homemade pie crust (of course) trying Paula’s in the cookbook – which was very tasty and flaky but a little delicate.
First two down, about 300 to go!!!
This recipe for Potatoes au Gratin is SO awesome I call them crack taters. One taste and you are hooked like crack cocaine and can not stop eating them. I do cook them 10-15 minutes longer with the foil on to get them good and tender.
Perfect Potatoes au Gratin
Thanks Pioneer Woman for sharing your awesome recipes!!
A friend gave us some sweet corn fresh-picked from his family’s farm at church this morning. So I tried a new recipe with it:
Pasta with Bacon and “Corn” Pesto
May I just say “Yum!!!!!” The only thing I did different from this recipe was double the amount of bacon (Duh!)
I saw this recipe Monday, immediately printed and made them. OMG! They are awesome and I didn’t even bother with the icing!!!!
Coffee Cake Cupcakes recipe
Made Paula Deen’s Key Lime Mousse Pie yesterday and it was amazing! Super-yummy, easy, light. You can find the recipe on the Food Network site.
This is an old, but excellent recipe. Seeing three very ripe bananas on the counter and the hummingbirds out back having breakfast at my feeders made me think of (and make) this one today!
Preheat the oven to 350 degrees. Grease and flour three 9″ round cake pans.
For the cake:
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla
1 8 oz. can crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas (about 3)
Combine dry ingredients in a large bowl. Add eggs and oil and stir until the dry ingredients are thoroughly moistened. Do NOT beat. Stir in vanilla, pineapple with its juice, pecans and bananas. Spoon batter evenly into the three pans. Bake for 25-30 minutes. Cool cake 10 minutes in pans. Remove from pans and cool completely on racks.
For the frosting:
1 8 oz. package of cream cheese, softened
1 stick (1/c cup) butter, softened
16 oz. powdered sugar
1 teaspoon vanilla
Cream together cream cheese and butter. Add powdered sugar and vanilla and beat until light and fluffy.
1 cup chopped pecans
Spread frosting between layers and on top and sides of cake. Sprinkle top with pecans.
Eat and enjoy!!!!!!!
Preheat oven 300 degrees.
1 package Butter Pecan Cake mix
1 stick (1/2 cup) butter, melted
Mix together and press into a greased 9×13 pan.
1 8 oz package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 box powdered sugar
Beat all together until creamy. Pour over crust. Sprinkle with 1+ cup of chopped pecans.
Bake for 1 hour. Cool and cut into bars.
I don’t know where NaNa originally found this recipe but I now consider it hers. Hope you don’t mind if I post this NaNa! I had several requests for it after preparing it yesterday evening.
2 cups BBQ sauce (note 1)
1 cup bourbon (note 2)
1 cup prepared mustard (note 3)
1 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon grated lemon zest (note 4)
3 Tablespoons fresh lemon juice (note 4)
1/8 teaspoon Worchestershire sauce
32 ounce bag Italian style meatballs, thawed (note 5)
Mix all except the meatballs. Bring to a boil. Add the meatballs and reduce heat to simmer about 25 minutes.
note 1: NaNa uses Cattleman’s. I used KC Masterpiece Original – which is what I happened to have on hand.
note 2: NaNa uses Jack Daniels. I used Evan Williams – which is what I happened to have on hand.
note 3: NaNa uses Dijon. I used French’s yellow – which is what I happened to have on hand. (Noticing a trend here yet??)
note 4: Didn’t have/too lazy to use fresh so used grated zest from a jar and juice from a bottle. Still yummy.
note 5: I only had regular meatballs. Again, still yummy. Also, makes lots of sauce so I put in two bags of meatballs.
This is a super-simple, amazingly delicious recipe for rolls. Making them in the cast iron skillet keeps them warm all through the meal (if they last that long) as well. Click on this link…
Buttered Rosemary Rolls
Note: If you don’t have sea salt, use Kosher salt.
This is Grandy’s recipe for rolled and decorated Christmas cookies. For those of you who don’t know, Grandy was my grandmother, Daisy Bowen.
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking powder
1/8 teaspoon salt
1 cup + 2 Tablespoons sugar
1 cup butter (2 sticks)
3 eggs, slightly beaten
1 1/2 teaspoon vanilla
1 1/2 teaspoon lemon extract
Evaporated (Pet) milk and egg yolk
Sift together dry ingredients. Cut in butter as for pastry. Add eggs and flavorings. Blend thoroughly. Chill dough. Roll out dough (about 1/8″ thick) and cut out as desired with cookie cutters. Place on greased cookie sheet. (Here, I prefer to line my sheet with parchment paper rather than greasing. MUCH easier clean up!!) Brush lightly with an egg yolk mixed with evaporated milk. (There were never any measurements for this. I use 2-3 times more evaporated milk than egg yolk.) Decorate as desired with colored sugar, etc. Bake at 375 degrees for 6-8 minutes. (Do NOT over bake! Just until the edges barely start to brown.) Cool on cookie rack.
NOTE: I have always made this dough completely by hand in the past. However, I just happened to have my food processor already out on the counter today. MUCH easier. But, definitely doable either way.
I have been receiving requests for more recipes. So, here is the Grandpa’s (my dad) recipe for Ranch Dressing:
Ernie’s Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
4 Tablespoons buttermilk (more or less to adjust thickness of dressing)
1 teaspoon sugar (more or less; skip this item if you wish)
2 teaspoons white vinegar
1 teaspoon garlic powder
1 teaspoon finely chopped dill (fresh if possible)
1 teaspoon finely chopped parsley (fresh if possible)
1 teaspoon onion powder
2 dashes salt (1/8-1/4 teaspoon?)
2 dashes paprika (1/8-1/4 teaspoon?)
Whisk together all ingredients in a small bowl. Chill for at least one hour.
~Add more or less of any of the ingredients to your own taste.
~Add a little lemon juice, approximately 1 teaspoon.
~Add finely diced, crisp (but not burned) bacon. About 4 slices per recipe. Reduce salt if you add bacon. And I quote directly from my dad “You will go to Hell if you use artificial bacon bits.”
~Add a couple of teaspoons of heavy cream for a richer dressing.