Apple Cranberry Pudding Cake

  I watch Best Recipes Ever whenever I can and this recipe looked like I had to try it.  It was delicious. 

Ingredients:

1 cup (250 mL) packed light brown sugar
1/3 cup (75 mL) butter, melted
8 cups (2 L) peeled, cored and sliced apples, (about 6)
1 cup (250 mL) fresh cranberries or frozen cranberries

Cake:

1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
4 eggs
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated orange rind
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) milk
1/2 cup (125 mL) sliced almonds, toasted
1 tbsp (15 mL) icing sugar

Directions:

 

In bowl, whisk brown sugar with butter until blended. Scrape into 12-cup (3 L) oval glass baking dish, spreading evenly. 

Layer apples and cranberries over top.

Cake: In large bowl, beat butter with granulated sugar until fluffy. 

Beat in eggs, 1 at a time, beating well after each addition. 

Beat in vanilla and orange rind. In separate bowl, whisk flour, ground almonds, baking powder, cinnamon and salt. 

Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. 

Spoon over fruit, smoothing top. Sprinkle with sliced almonds.

Bake in centre of 350 degrees F (180 degrees C) oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. 

Dust with icing sugar. Serve warm or at room temperature. (Make-ahead: Set aside for up to 4 hours.)

Pumpkin Pancakes

We made these pancakes and they were delicious.  Great fall breakfast or for Xmas morning.

Found the recipe on all recipes page.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder  

 1 teaspoon baking soda 

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt 

Directions:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. 

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 

Brown on both sides and serve hot.

Peach Vanilla Sugar Crisp

This was a wonderful dessert in a jar.  I found it at Nutmeg Nanny. 
Anyone that loves peaches for sure should give this a try.

Peach Vanilla Sugar Crisp

Ingredients:

For filling:
4 small peaches
3 tablespoons vanilla sugar*
1 tablespoon Flour  (called for King Authur Flour pie filling enchancer )
Pinch of salt 

For topping:
2 tablespoons vanilla sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter – melted
1/2 cup + 2 tablespoons all-purpose flour

Directions:

Pre heat oven to 350 degrees.

Toss peaches with the vanilla sugar, pie filling enhancer or flour and pinch of salt.

 Let them sit for at least 5 minutes to release juices. 

Spoon equal amounts into small 4 ounce clean mason jars or ramekins. 

Top equally with topping and bake for 20-25 minutes until the crisp is golden brown and delicious.

*No vanilla sugar? Just use 3 tablespoons of regular white sugar and add one of the following: 

1 teaspoon vanilla extract, 2 teaspoon vanilla paste or 1/2 scraped vanilla bean.

I used the vanilla paste in the sugar.

For Topping:
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. 

Stir in the melted butter and then the flour. 

Mix well and set aside

Oatmeal Cream Filled Cookies

I made these delicious cookies yesterday.  The recipe is from Bake or Break she has the best recipes.
The cookie is so good.  They will be added to my make again list for sure.  Give them a try and see for yourself.

Oatmeal Cream Filled Cookies

Ingredients:

Cookies:

1 1/2 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon ( I put in 1 tsp. )

3 cup large flake oatmeal

1 1/4 cups softened butter

1 cup firmly packed brown sugar

1/2 cup white sugar

1 large egg

2 tsp. vanilla extract

Filling:

1/2 cup softened butter

2 cups icing sugar

2 tbsp. heavy cream

1 tsp. vanilla extract ( I put in 2 tsp.)

Directions:

Preheat oven to 375°.  

Line baking sheets with parchment paper or silicone liners.

Cookies:

Whisk together flour, baking soda, salt and cinnamon.

Stir in oats; set aside.

In large mixing bowl beat butter, brown sugar and sugar until creamy.

Add egg and vanilla, mix well.

Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets.

Bake 10 minutes, until golden brown; remove and place on cooling rack.

While cookies are cooling prepare the filling.

Combine all ingredients into large mixing bowl on medium speed until combined.

Increase speed to high and beat until light and fluffy.

Spread about 1 tablespoon of filling onto bottom of cookie and then top with another cookie.

Enjoy! 

Pumpkin Roulade with Ginger Buttercream

We saw Ina make this on her show and had to try it.  It was delicious.  This would make a great dessert for the holidays.

Ingredients:

For the Cake:

3/4 cup unbleached flour

1/2 tsp. baking powder

12 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 tsp. salt

3 extra large eggs, room temperature

1 cup sugar

3/4 cup canned pumpkin, not pie filling

1/4 cup icing sugar, extra for dusting

For the Filling:

12 ounces mascarpone cheese

1 1/4 cups icing sugar

2 tbsp. heavy cream

1/4 cup minced dried crystallized ginger

pinch salt

Directions:

Preheat oven to 375°.

Grease a 13 X 18 X 1" sheet pan.

Line the pan with parchment paper and grease and flour the paper.

In small bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and then stir to combine.

In a mixer bowl with paddle attachment add eggs and sugar and beat on medium-high for 3 minutes, until light yellow and thickened.

With the mixer on low add the pumpkin, then slowly add the flour mixture, mixing just until incorporated.

 Finish mixing the batter by hand with a rubber spatula.

Pour  into prepared pan and  spread evenly.

Bake for 10 to 12 minutes, or until top springs back when gently touched.

While the cake in baking , lay out a clean thin cotton dish towel on a flat surface and sift the entire 1/4 cup icing sugar evenly over it.

This will help the cake not stick to the towel.

As soon as you take the cake out of the oven loosen it around the edges and invert it squarely onto the prepared towel.

Peel the parchment paper off.

With a light touch, roll the warm cake and towel together (DO NOT PRESS!) starting at short end of cake.

 Allow to cool completely on a wire rack.

While that is cooling make the filling.

In a mixer bowl with paddle attachment, beat the mascarpone, icing sugar and cream for about a minute, until light and fluffy.

Stir in crystallized ginger and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath.  

Spread the cake evenly with the filling.

Re-roll the cake in a spiral using the towel as a guide.

Remove the towel and trim the ends ot make a neat edge.

Dust with icing sugar and serve sliced.

         

   

This recipe comes from Bake with Anna Olson.  The pies were delicious.  I would make these again and try different fruit.

Frosted Raspberry Hand Pies

 Ingredients

Double Crust Fruit Pie Dough 

 1 1/4 cups all-purpose flour 

1 1/2 teaspoons sugar

 1/2 teaspoon salt

1 1/2 tablespoons vegetable oil

1/2 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

  2 tablespoons cool water

 1 teaspoon white vinegar or lemon juice

Fruit Filling

2 cups fresh raspberries 

1/2 medium apple, peeled and coarsely grated

 1/4 cup sugar

 1 pinch ground cinnamon

1 egg whisked with 2 Tbsp water, for brushing

Turbinado sugar, for sprinkling

 

Glaze

1 cup icing sugar, sifted

1 1/2 tablespoons milk or water

 1/2 teaspoon vanilla extract

Directions

 Double Crust Fruit Pie Dough

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.
3. Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.
4. Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.
5. Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.

Glaze

1. For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.

 

Bugs Bunny's Favorite Carrot Casserole

I wanted to make a dish with carrots and found this one recipe lion; Bugs Bunny's Favorite Carrot Casserole.  I think I put too many ritz crackers on the top.  It is a nice side dish we enjoyed it.
I made this dish again on Sept. 1st.  I changed the crackers I put in 15 Ritz and 15 soda crackers.  I liked this ratio so much better.

Bugs Bunny's Favorite Carrot Casserole

Ingredients:

1 pound carrots, peeled

1 small onion

1 cup (2 sticks) butter

1 tablespoon all-purpose flour

1 cup milk

15 Ritz and 15 soda crackers

Directions:

Preheat oven to 350 degrees F.

Serves 6

Cut the carrots into 1-inch pieces and boil till tender. Drain and mash. (May process in blender or food processor for a few seconds.)

Chop onion and saute in half the butter till softened. Do not brown.

Whisk in flour, then milk, and continue cooking till the sauce is thickened.

Add mashed carrots and stir to combine.

Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can use a smaller, square or round dish to reduce the quantity of topping]

Make topping: crush cracker and mix with remaining butter, melted. Sprinkle topping on carrots.

Bake in preheated oven for 20-30 minutes. If casserole is prepared in advance and refrigerated, increase baking time at least 10 minutes.