Family Recipes Blog to Share Family Recipes

May 11, 2023

Easy Peach Cobbler

Filed under: Desserts,Pastry — @ 10:16 pm

½ cup butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Step 1
Melt butter in a 13 x 9 inch baking dish (or use a 9 by 9 inch pan – just know it will be very full and may flow over the edges).

Step 2
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Step 3
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Step 4
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

February 22, 2018

Best Ever Banana Nut Bread or Muffins

Filed under: Breakfast,Desserts,Muffins,Sweet Breads — @ 7:54 am

This recipe came from Sister Miranda Spicer and Sister Jessica Kane who served in the Ukraine Dnepropetrovsk Mission with us in 2017 and 2018.  They made muffins for us and they were so very delicious.

1/2 cup butter, soft

1 cup sugar

2 eggs

3 mashed bananas

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips and/or nuts

 

  • Mash the bananas and whip until very light and fluffy
  • Cream butter and sugar, add eggs and bananas
  • Add flout, baking soda, salt
  • Add chocolate chips and nuts
  • Pour into greased pan or muffin tins
  • Bake for 45 minutes (bread) at 350 degrees F.

November 18, 2016

Pillsbury Carmel Corn

Filed under: Desserts,Gluten Free,Popcorn — @ 6:22 pm

Ingredients

  • 6       cups popped popcorn
  • 1/2   cup toasted slivered almonds, if desired
  • 3/4   cup firmly packed brown sugar
  • 1/2   cup butter
  • 2       tablespoons water
  • 2       tablespoons light corn syrup
  • 1/8   teaspoon salt
  • 1/4   teaspoon baking soda

Directions

  1. Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  2. In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  4. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

May 26, 2016

Judy’s Pudding Parfait

Filed under: Desserts — @ 10:41 pm
1 cup Flour
1/2  cup Butter
3/4 cup Nuts-Pecans or Walnuts
Mix together and pat into bottom of 9×13 pan. Bake for
15 minutes.  Cool completely.
 
8 oz. Cream Cheese, 1 cup Powdered Sugar, 1/2 of a 13 oz.
container of Cool Whip.  Cream Powdered Sugar, and Cheese
together and fold in Cool Whip.  Spread onto pastry layer.
 
Mix 2 boxes of Instant Lemon Pudding using 3 cups of milk.
(Follow directions for mixing pudding that are on the box)
Pour over Cream  Cheese layer.  Cover pudding layer with the
rest of the Cool Whip.  Refrigerate for several hours before serving.
 

Judy’s Four Layer Deluxe Dessert

Filed under: Desserts — @ 10:40 pm
1/2 cup butter
1 cup sifted flour
1 cup chopped pecans 1 8z. pkg. cream cheese, softened
1 9 oz. container Cool Whip
2-4 1/2 pkg. Chocolate Instant Pudding- milk chocolate
3 cups milk 
1 cup powdered sugar
 
Melt butter and stir in flour and half of nuts.  Spread thinly in
a 9×13 inch pan.  Bake at 375 for 15 mins.  Cool completely.
Combine cream cheese and powdered sugar and add 1 cup of
thawed Cool Whip.  Spread over first layer.
Place pudding milk mixture over second layer.
Top with remaining Cool Whip and sprinkle with 1/2 cup pecans.
Chill 4 to 5 hours or overnight.

Judy’s Chocolate Bar Pie

Filed under: Desserts — @ 10:40 pm
9 oz. Hershey almond bars- I add 2 oz dark chocolate
22 marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 graham cracker crust
 
Enough chocolate bars to produce 9 oz.  Melt the chocolate
marshmallows and milk in the top of a double boiler.  Chill.
Fold in the whipped cream.  Turn in to the crust and let set
for at least 6 hours. Serve with a dollop of whipped cream.

November 2, 2015

Billie Rae’s Pecan Pie – the BEST!

Filed under: Desserts,Pies — @ 6:16 pm
3 eggs
1 cup white syrup
1 cup brown sugar
1 tbls. butter
1 teas. vanilla
Cream butter and sugar, add syrup, add well beaten eggs and vanilla.
Put in unbaked, 9 or 10 in. pie shell.
Put 1 cup pecans on top of pie.
Bake at 350 degrees for 1 hour.

October 4, 2015

My Perfect Carrot Cake (from Three Many Cooks)

Filed under: Cakes,Desserts — @ 12:57 pm
Ingredients
  • For the Cake
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 10 oz. (2 ¼ cups) all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. table salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ¾ cup pecans, toasted and coarsely chopped
  • ½ cup dried cranberries, coarsely chopped
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup packed dark brown sugar
  • 1 ¼ cup vegetable oil
For the frosting
  • 1 lb. cream cheese
  • 2 sticks unsalted butter
  • 1 Tbs. vanilla extract
  • ¼ tsp. table salt, more to taste
  • 2 – 3 cups confectioner’s sugar (depending on your preference)
Instructions
  1. Make the Cake: Move the oven rack to middle position, and heat the oven to 350°F. Line two 9” round cake pans with parchment, spray them with nonstick cooking spray and dust with flour.
  2. In a food processor fitted with the steel blade, chop the carrots very finely to about the consistency of large couscous. Transfer carrots to a medium bowl and rinse the food processor bowl – you will need it again!
  3. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer ¼ cup of this mixture to a small bowl, add the cranberries and pecans, and toss to combine.
  4. In the food processor fitted again with the steel blade, mix the eggs and sugars until thoroughly combined. With the machine running, slowly add the oil in a steady stream until well blended. Using a silicone spatula, scrape the egg mixture into the dry ingredients and stir gently to combine. Add the carrots and the cranberry/nut mixture; stir to combine.
  5. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 40 – 45 minutes. Let the pans cool on a rack to room temperature before inverting them to remove the cakes. Allow cakes to cool completely before frosting.
  6. Make the Frosting: In a stand mixer fitted with the whisk attachment (or a hand mixer), whip together the cream cheese and butter. Add the vanilla and salt. One cup at a time, add the confectioner’s sugar until you reach your desire sweetness, and continue whipping until the frosting is light and airy.
  7. Assemble the Cake: Put a small dollop of icing in the center of a large, flat serving plate (this helps glue the cake to the plate.) Place one cake upside down on the plate. Using a butter knife or offset metal spatula, evenly spread about 1 cup of the frosting over the top of the first cake. Top with the remaining cake layer, right side up. Spread the entire cake with the remaining frosting.

December 16, 2013

Coconut Bread from Becky

Filed under: Desserts,Sweet Breads — @ 1:08 pm

Coconut Bread
4 eggs
2 cups sugar
1 cup oil
mix well
add 1 teaspoon coconut flavoring
3 cups flour
1/2 teaspoon baking soda mixed in flour
1 cup butter milk ( or just water with little vinegar added
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coconut

Bake 350 for 50-60 minutes (can top with foil last 30 minutes to keep from getting too brown, but I haven’t found that to be a problem
Glaze (heat but do not boil, just until all dissolves)
1 1/2 cup sugar
3/4 cup water
3 Tablespoons margarine
2 teaspoons coconut flavoring
I like with a little extra glaze

Can top with toasted coconut
I think it is overall easier to put glaze on when in bread pans then remove when 100% cool.  but will need to loosen from pan sides, etc.

December 3, 2013

Pumpkin Chiffon Pie

Filed under: Desserts,Pies — @ 6:18 pm
Ingredients:
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
4 eggs, separated
1 1/4 cups white sugar
1 1/4 cups pumpkin
2/3 cup evaporated milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie
Directions:
  1. Mix the gelatin and water in a small bowl, and set aside.
  2. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  3. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  4. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
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