Soft, Moist and Gooey Cinnamon Buns

I tried long and hard to find the ultimate ci amon bun recipe for bread machines...this is it. They are so soft and yummy! Yields:2 dozen bu INGREDIENTS:

• 1 cup milk
• 1 egg, beaten
• 4 tablespoons melted butter
• 4 tablespoons water
• 1/2 (3.5 ounce) package instant vanilla pudding mix
• 4 cups bread flour
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons bread machine yeast
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)
• 1 teaspoon milk
• 1 1/2 cups confectioners' sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract

DIRECTIONS:

1. In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
2. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
3. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
4. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Satiny Chocolate Glaze

A glo y chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts. Yields:1 cup INGREDIENTS:

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

DIRECTIONS:

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Eclair Cake

Chocolate graham crackers layered between creamy vanilla custard, to ed with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it! Yields:1 9x13 pan INGREDIENTS:

• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package chocolate graham crackers
• 1/4 cup milk
• 1/3 cup unsweetened cocoa powder
• 1 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

DIRECTIONS:

1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
5. Pour sauce over graham cracker layer and refrigerate until set; serve.

Sam’s Famous Carrot Cake

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll mi him, but his carrot cake legacy will always live on! Enjoy!

Yields:1 - 8x12 inch pan

INGREDIENTS:

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

Sweet Corn Cake

A Mexican sweet corn cake with a oon bread co istency.

Yields:1 - 8x8 inch pan

INGREDIENTS:

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

DIRECTIONS:

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Cream Puff Cake

Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup.

Yields:1 - 9x13 inch pan

INGREDIENTS:

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1 (8 ounce) package cream cheese
• 4 cups milk
• 3 (3.5 ounce) packages instant vanilla pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chocolate syrup

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
3. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
4. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Fudge Truffle Cheesecake

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The to ing for this cake is your choice, you could use chocolate di ed strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Yields:14 servings

INGREDIENTS:

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

The Best Banana Pudding

The best no bake banana pudding you will ever find (or so I've been told by many).

Yields:20 servings

INGREDIENTS:

• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups cold milk
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package vanilla wafers
• 14 bananas, sliced

DIRECTIONS:

1. In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Uncooked Banana Pudding

De ert in 10 minutes with vanilla pudding mix, bananas, sour cream and whi ed to ing.

Yields:10 servings

INGREDIENTS:

• 8 ounces sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups whole milk
• 1 (16 ounce) package vanilla wafer cookies
• 4 bananas, peeled and sliced

DIRECTIONS:

1. In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Dessert Crepes

E ential crepe recipe. rinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Yields:8 crepes

INGREDIENTS:

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

DIRECTIONS:

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

New York Cheesecake III

A de e, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.

Yields:1 - 10 inch ringform pan

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Chocolate Chip Cookie Ice Cream Cake

Vary this de ert by using different flavors of ice cream.

Yields:1 9-inch round cake

INGREDIENTS:

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

DIRECTIONS:

1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Banana Pudding III

We like this version better than the cooked ones and it is so easy to prepare.

Yields:12 servings

INGREDIENTS:

• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 3 bananas, sliced
• 1/2 cup lemon juice
• 36 vanilla wafers

DIRECTIONS:

1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. Dip sliced bananas in lemon juice. Shake off excess.
4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.

Grandma’s Gingersnap Cookies

This melt in your mouth recipe from my grandmother has been in my family since 1899.

Yields:5 dozen

INGREDIENTS:

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (275 degrees C).
2. Mix and sift the first 5 ingredients. Sift a second time and place the mixture back into the sifter.
3. Beat the shortening until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg and the molasses.
4. Sift into this about 1/3 of the flour mixture, stirring and blending well. Repeat until all is added. Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar.
5. Place 2 inches apart on a ungreased baking sheet. Bake 10 minutes until the tops are rounded and slightly cracked. Cool on a wire rack. Store in an air tight container.

Tiramisu II

Mascarpone custard layered with whi ed cream and rum and coffee soaked ladyfingers.

Yields:1 - 7x11 inch dish

INGREDIENTS:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS:

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Great Pumpkin Dessert

This is a very easy cake made with ca ed pumpkin and yellow cake mix. Serve with vanilla ice cream or whi ed cream.

Yields:1 - 9x13 inch pan

INGREDIENTS:

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Easy Morning Glory Muffins

These easy and tasty muffi are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of a le, raisi , coconut, walnuts, and ci amon.

Yields:1 dozen

INGREDIENTS:

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blackberry and Blueberry Pie

This is a delicious berry pie that combines both blueberries and blackberries.

Yields:9 inch pie

INGREDIENTS:

• 2/3 cup shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons cold water
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 1/2 cups fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

DIRECTIONS:

1. Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
2. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
3. Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Banana Crumb Muffins

The crumb to ing is what makes these banana muffi stand apart from the ordinary. They're scrumptious!

Yields:10 muffi

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Beth's Spicy Oatmeal Raisin Cookies

With a little experimenting, I came up with these chewy, icy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the ices smell so good.

Yields:3 dozen

INGREDIENTS:

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!