Pumpkin Muffins
Mix both together until smooth.
Spoon into muffin tin (either lightly sprayed or with muffin cups).
Bake as directed on cake box.
Makes 24 muffins
Mom’s Zucchini Bread
Ingredients
Directions
Scrumptious Apple Pie
1 whole Pie Crust
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
½ whole (juice Of) Lemon
½ cups Sugar
4 Tablespoons Flour
¼ teaspoons Salt
½ cups Flour
1-½ stick Butter
1 cup Brown Sugar
½ cups Quick Oats
¼ teaspoons Salt
½ cups Pecans, Chopped
½ jars (or More) Caramel Topping
Preparation Instructions
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. .
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. .
Berries in Cream
1 pint Heavy Whipping Cream
1 cup Sugar, Divided
10 whole Egg Yolks (save The Whites For Another Use)
2 teaspoons Good Vanilla Extract (or Vanilla Beans)
Fresh Berries
Preparation Instructions
Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.
Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)
After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.
After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.
Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.
Spoon generously over fresh berries. You’ll love it!
Homemade Ice Cream
Ice cream is my favorite desert. It goes with cake, pie, brownies…shoot I’d even pair with cheesecake. Now that the weather is hot I have an excuse for taking a scoop or two the couch while watching bad TV shows.
What you’ll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don’t increase the proportions more that that — a large amount might be too big for kids to pick-up because the ice itself is heavy.
The BEST Chocolate Chip Cookies!
Well, to be honest, I think they are all the best. I mean, I have yet to meet a chocolate chip cookie I haven’t liked!
Facebook
