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Recipes

Desserts

• Saturday, June 20, 2020Bread Pudding1 loaf challah bread â…” C seedless raisins 6 Lg eggs 1 C brown sugar ½ C granulated sugar 1 T Grand Marnier 1 ½ tsp vanilla extract 2 tsp orange zest 3 C milk ½ C buttermilk ½ C butter, melted Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside. Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes. In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine. In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes. Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes. 
• Wednesday, November 26, 2025Cranberry Sauce with Ginger and CloveIngredients1 bag (12 ounces) fresh or frozen cranberries½ C packed dark-brown sugar1 C water1 T finely grated peeled fresh ginger⅛ tsp ground clovesDirectionsIn a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature. 
• by Darren BeckettSaturday, February 01, 2020Bacon Wrapped Dates1 C packed light brown sugar ½ C butter 2 T heavy whipping cream 3 T bourbon or whiskey 13 strips medium thick cut bacon cut in half 25 pitted Medjool dates 2 tsp canola oil Preheat the oven to 325°. Add the brown sugar, butter and whipped cream to a medium size sauce pot and cook over low to medium heat for 3-4 minutes or until cooked and smooth. See notes on texture below. Set aside. Wrap each date in a ½ slice piece of bacon and set aside. Heat the oil in a large frying pan over medium heat and place each bacon wrapped date bacon seam side down and cook for 3-4 minutes per side or until the bacon is browned and crispy. See note on cooking it batches. Drain the rendered bacon fat and add the crisp bacon wrapped dates back into the pan and pour the caramel over top. Bake in the oven at 325° for 15-17 minutes. Serve hot. NotesMAKE AHEAD: You can make the bacon wrapped dates 2 days ahead of time. The day you plan on serving them, add them to a pot, cover with a lid and cook over low heat until hot. HOW TO REHEAT: add them to a pot, cover with a lid and cook over low heat until hot. You can also heat in the microwave until hot or place them on a sheet tray lined with parchment paper and bake them at 325° for 10-12 minutes or until hot. HOW TO STORE: Keep covered in the refrigerator for up to 5 days. HOW TO FREEZE: These do not freeze that well, but you can place them in the freezer covered for up to 2 months. Thaw for 1 full day before reheating. Stay away from any flavored bacon to wrap the dates in. Cook the bacon wrapped dates in batches if there isn’t enough room in the pan. When you cook them with the end of the bacon seam side down into the pan it cooks the bacon together sealing it together so no need for a toothpick. Don’t worry if the sides of the bacon don’t get cooked while crisping it in the pan as it will finish cooking in the oven.  
• Saturday, August 10, 2024Whipped Cream1 C cold heavy cream or heavy whipping cream2 T confectioners sugar½ tsp pure vanilla extract 
• Monday, November 19, 2018Banana Bread2 C sugar 1 C butter (two ½ cup sticks of butter) 5 lg eggs 2 C flour 6 T buttermilk, (reg milk will work too) 2 tsp baking soda 1 ½ C ripe bananas, about 4-5 small 1 C nuts, chopped (optional) Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter) Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It's okay to let the crust get very dark if cooked for longer, it is supposed to be and won't hinder the taste). Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy! Recipe Notes Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm. It is okay to cook longer until center. Edges may turn very dark - that's okay. It will taste the same! Baking Tips Once you’ve mixed all the ingredients together, let the mixture sit for an hour before adding into the pan for baking. This is the secret to this recipe and trust me – it is worth it! If you don’t have a loaf pan, you can use a bundt pan. Decrease the cooking time to 50-60 minutes. If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes. If you have ripe bananas, but won’t be baking for a few days, peel and place them in the freezer until your ready. You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.  
• Tuesday, November 20, 2018Best Brownies½ C butter 1 C white sugar 2 lg eggs 1 tsp vanilla extract ⅓ C unsweetened cocoa powder ½ C all-purpose flour ¼ tsp salt ¼ tsp baking powder Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt ½ cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in ⅓ cup cocoa, ½ cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.  
• Wednesday, June 02, 2021Carrot CakeCake Ingredients2 C chopped pecans (1 cake, 1 cup for garnish)1-½ C packed light or dark brown sugar½ C granulated sugar1 C vegetable oil4 Lg eggs¾ C smooth unsweetened applesauce1 tsp pure vanilla extract2-½ C all-purpose flour (spoon & leveled)2 tsp baking powder1 tsp baking soda½ tsp salt1-½ tsp ground cinnamon1 tsp ground ginger¼ tsp ground nutmeg¼ tsp ground cloves2 C grated carrots (about 4 large)Cream Cheese Frosting Ingredients16 oz full-fat block cream cheese, softened to room temperature½ C unsalted butter, softened to room temperature4-½ C confectioners’ sugar1 T heavy cream or milk1-½ tsp pure vanilla extractpinch of salt, to tasteMake the cake:Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.Turn the oven up to 350°F. Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.Make the frosting:In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting. 
• Wednesday, July 07, 2021Cream Cheese Frosting16 oz cream cheese, softened to room temperature½ C unsalted butter, softened to room temperature4 C confectioners’ sugar1 ½ tsp pure vanilla extractpinch of salt, to tasteIn a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny. 
• Saturday, December 21, 2019Grammy’s Sugar Cookies1-½ C powdered sugar 1 C butter 1 Lg egg 1 tsp vanilla ½ tsp almond flavor 2-½ C flour 1 tsp baking soda 1 tsp cream of tartar Cream sugar and butter Mix in egg and flavorings Stir in flour Refrigerate 2-3 hours Preheat oven to 375° Divide dough in half, roll out on lightly floured pastry cloth to 3/16th inch thick Place on lightly greased cookie sheet Bake 7-8 minutes or until delicately golden Makes approximately 5 dozen, 2in cookies Butter Frosting6 T butter 4-½ C powdered sugar ¼ C milk 1-½ tsp vanilla Beat butter until fluffy Gradually add ½ sugar, beat well Beat in milk and vanilla Beat in remaining sugar, add milk as needed  
• Monday, November 19, 2018Chocolate Orange BarsFirst layer: ½ C butter or margarine2 C flour½ tsp salt Cream butter, add flour and salt, mix thoroughly.  Press into 9x11 pan Bake at 375° for 15 minutes. Second layer: 4 eggs, well beaten1½ C packed brown sugar12 oz. pkg. chocolate chips½ C coconut2 tsp vanilla½ tsp salt4 T flour Blend eggs and sugar. Add chocolate chips, coconut and vanilla. Stir in salt and flour; mix well. Spread evenly over baked first layer. Bake at 375° for 15 minutes.  Let cool.. Icing: 6 T butter or margarine3 C powdered sugar2 tsp grated orange rind4 T orange juice Cream butter with mixer. Add sugar and blend well. Add orange rind and juice; blend well. Spread over cooled bars.  
• Saturday, December 01, 2018Cookies & Cream Cheesecake Cookies4 oz cream cheese8 T butter (one stick)¾ C sugar1 C flour10 crushed Oreos Mix the cream cheese, butter, and sugar. Then mix in the flour. Once blended well, stir in the crushed Oreos. Cover and chill in the fridge for 30 minutes. Make 12 balls and flatten on a cookie sheet. Bake for 12-15 minutes at 350°. 
• Monday, November 19, 2018Cream Cheese Frosting½ C butter or margarine1 8 oz. package cream cheese1 tsp vanilla1 1 lb. box powdered sugar Cream butter, cream cheese and vanilla. Gradually add powdered sugar to mixture and beat well.  
• Monday, November 19, 2018Pecan Pie2 C pecan halves 4 lg eggs, room temperature, beaten to blend 1 C light corn syrup â…” C (packed) light brown sugar 1 T robust-flavored (dark) molasses (not blackstrap) 1 T vanilla extract 1 tsp kosher salt 6 T unsalted butter, melted, slightly cooled Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool. Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.  
• Monday, November 19, 2018Pumpkin Pie1 C pumpkin ¾ C sugar 1 T flour 2 lg eggs ½ tsp salt ½ tsp ground cloves ½ tsp allspice 1 tsp cinnamon 1 C milk Combine all ingredients and pour into pie crust. Bake at 350° for 45 minutes.  
• Thursday, April 11, 2024Rice CustardIngredients 6 Lg eggs 3 C milk 1 C sugar 1 tsp vanilla ½ tsp salt 1 ½ C cooked rice 1 C light raisins (optional) Directions Break eggs into a 2-quart buttered casserole; beat slightly with a fork Add milk, sugar, vanilla and salt Blend well Stir in rice and raisins Set casserole in pan of water Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after ½ hour of baking  
• Monday, November 19, 2018Ring of Coconut Fudge CakePreheat oven to 350°.  Grease and flour Bundt pan. Filling: ¼ C sugar1 tsp vanilla8 oz. cream cheese (softened)1 egg½ C coconut1 C chocolate chips In small bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips; set aside. Cake: 2 C sugar1 C oil2 eggs3 C flour¾ C cocoa2 tsp baking soda2 tsp baking powder1½ tsp salt1 C hot water1 C sour milk (add 1 T vinegar to milk)1 tsp vanilla½ C chopped walnuts (optional) In large bowl, beat sugar, oil & eggs 1 minute at high speed.  Add remaining cake ingredients except nuts.  Beat for 3 minutes at medium speed, scraping bowl often.  Stir in nuts by hand. Pour 1/2 batter into Bundt pan.  Spoon filling over batter.  Add remaining cake batter. Bake 60-70 minutes.  Remove from pan while still warm.  
• Saturday, June 26, 2021Strawberry CakeFresh Strawberry Cake Ingredients14 oz all purpose flour1 ½ tsp baking powder1 tsp baking soda½ tsp salt8 oz unsalted butter (room temperature)10 oz granulated sugar1 tsp vanilla extract½ tsp lemon extract1 ½ tsp strawberry emulsion or extract1 lemon zest1 T lemon juice fresh6 oz egg whites (room temperature)4 oz strawberry reduction (room temperature)6 oz milk (room temperature, whole milk is best)½ tsp pink food color (Americolor electric pink gel)Strawberry Reduction32 oz fresh (or frozen strawberries thawed)1 tsp lemon zest1 T lemon juice1 pinch salt4 oz sugar (optional) 
• Monday, November 19, 2018Mom's Banana Nut Bread1 C sugar½ C shortening2 eggs2 C flour1 tsp baking soda1 tsp salt1 C mashed bananas½ C chopped nuts (optional) Cream sugar, shortening and eggs. Stir in flour, soda and salt. Add bananas and nuts; mix well. Pour into greased bread pan. Bake at 350° for 1 hour. Optional:  Can also pour into muffin cups.  Bake for only 20-25 minutes. Cool for 10 minutes and remove from pan.