Real Marshmallow Frosting

This frosting was adapted from the food blog coconut & lime.  See the notes below for applications and more ideas to make it even more fun!

Ingredients: 

1 envelope unflavored powdered gelatin (1/4 oz.)

1/4 cup cold water

 

1 cup sugar

1/3 cup corn syrup

1/8 cup water

1/4 teaspoon salt

*1/2 Tablespoon vanilla

In a large mixer bowl add gelatin over 1/4 cup cold water and let set for 10 minutes.  

While that's sitting, combine sugar, corn syrup, 1/8 cup water in a medium sauce pan over medium heat.  Bring sugar mixture to a vigorous boil for 1 minute, stirring just enough to keep it from burning on the bottom. Pour the boiling sugar mixture over the gelatin & mix at high speed for 1 minute.  Add salt and vanilla.  Mix on high again for about 12 minutes.  You'll be looking for a spreadable consistency so if it's not quite there, keep mixing!  As soon as it is spreadable you gotta work fast to spread it over cupcakes or a cake or graham crackers.  You'll need to wait about 15 minutes-24 hours for them to set up pretty good, then you can either take a kitchen blow torch to them to toast them, or you can use the broiler (I didn't try the broiler so I can't give advise on this method.)

The original recipe says it's enough to spread on 12 cupcakes but I think it'll go a little farther. 

*NOTE* the original recipe calls for 1 Tablespoon of vanilla.  I found that it was too much, so I wrote it for half. On a second note you could use a totally different kind of flavoring and make them into something totally wild!  My ideas for fun flavors are to use a coconut, or peppermint, maybe chocolate or lime...

This recipe also makes regular marshmallows too, just oil the bottom and sides of a 9x13 pan and dust with powdered sugar (a flour sifter works awesome for this part, just make sure it's really clean.) Pour the spreadable marshmallow mixture in the prepared pan and then dust the top with sugar. Let this set up for at least 30 minutes, cut into squares (or use cookie cutters) then hit the raw sides with more powdered sugar.

Enjoy! *Em

Caramel Apple Cake

1 pkg. yellow cake mix
1 pkg. Vanilla or French Vanilla Instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, and coarsely chopped
20 caramels, unwrapped
1/4 cup milk
Preheat oven to 350. Grease and flour a bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl until well blended. Gently stir in apples. Pour into pan. Bake 50 min to 60 min until inserted toothpick comes out clean. Cool 20 min and remove from pan. Cool completely on wire rack.
Microwave caramels and milk on HIGH for 90 seconds, stirring every 30 seconds, until blended. Cool 10 min, until slightly thickened. Drizzle over cake.

Carmel Dip

1 stick butter, melted
2 c. brown sugar
1 c. white corn syrup
1 can sweetened condensed milk
pinch of salt

In a med. saucepan, combine all ingredients. Over med. heat, bring to a boil. Boil for 3 minutes, stirring constantly. Let cool and use as a dip for apples. Carmel will thicken as it cools.

Makes 1 quart

Pumpkin Chocolate Chip Bread

Lezlee Strong brought this recipe to the menu board project night. Sounds delish!

3 cups flour
2 tsp cinnamon
1 tsp salt
4 eggs
1 tsp baking soda
2 cups sugar
2 cans (2 cups) pumpkin
1 1/4 cup oil
1 1/2 cups milk chocolate chips

Mix dry ingredients. Beat in eggs, oil, sugar and pumpkin. Pour into bread pans. Bake at 350 degrees for 60-70 min. Makes 2 large loaves, or 4 small.

Margarita Pie

Margarita Pie

Yes, this is Word of Wisdom approved, so no worries. This recipe is from Cortney Exby and is perfect for spring and summer. It's so fresh and tangy!

Package of Pecan Sandie cookies (about 25-30)
1/2 cup melted butter
1 8oz. tub of cool whip
1 14 oz. can of sweetened condensed milk
1 10 oz. Bicardi Margarita Mix (or a limeade) thawed
1 lime (for zest; optional)

Crush pecan sandies. Add the melted butter. Press into pie pan. Place crust in freezer for 15-20 mins. Mix milk, margarita mix, and cool whip together for filling until creamy and smooth. Pour into pie crust. Freeze until ready to eat. Take out 10 mins before serving. Add lime zest if you like. SOOOOO yummy!!

Mini Peanut Butter & Jelly Pies

We made these for Valentine's Day lunch and the kids loved them. They're so cute! I got the recipe from pickypalate.com.

1 roll pie dough
1/2 c creamy peanut butter
1/2 c strawberry preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top (optional)
2 T powdered sugar


Set oven to 350 degrees F.  Unroll pie crust onto a lightly floured surface.  Use a 2 1/2 inch round cutter to cut out circles in dough. Place dough rounds into greased mini muffin tin.  Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping.  Set aside.


Drop a heaping teaspoon of peanut butter  into each of the pie crusts.  Do the same with the jam.  I liked having a little more jelly than peanut butter. Using the pie strips, form the lattice top.   Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.


Carefully remove from pan after 5 minutes and let cool.  Dust with powdered sugar and serve with milk!

Super Soft Sugar Cookies

These cookies will melt in your mouth!! You can substitute light cream cheese and sour cream for a slightly healthier version, but there's no getting past the two cups of sugar!

3/4 c. butter, softened
2 c. sugar
8 oz. cream cheese, softened
1 c. sour cream
3 eggs
1 tsp. vanilla
5 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter, sugar and cream cheese in mixing bowl. Add sour cream, eggs and vanilla, beat until smooth. In a separate bowl, combine flour, salt and soda and then slowly add to cream mixture. Refrigerate for one hour. Roll onto floured surface and cut into desired shapes with cookie cutter.

Bake on greased cookie sheet at 350 degrees for 10-12 minutes, or until firm. Don't overcook! Bottoms should be a very light brown. Transfer to wire rack immediately and cool.

Frosting:
1 stick of real butter, room temp.
16 oz. powdered sugar
1-2 tsp. vanilla
evaporated milk

Whip butter and slowly add powdered sugar and vanilla. Add milk until desired consistency.

Red Velvet Cake

My mom made this for us every Valentine's Day along with a heart shaped meatloaf. It is a tradition I have continued on with my family. I have yet to find a better recipe for this cake however you have to follow it exactly with no substitutions or it doesn't turn out.

1 c. butter (no margarine or crisco)
1 1/2 c. sugar
2 eggs

Cream together. Add:

2 oz red food coloring
2 T. cocoa powder

Mix. Then Add:

1 c. buttermilk
2 1/4 c. flour
1 tsp vanilla
1 tsp salt

Add the salt and the vanilla to the batter and alternate the flour and the buttermilk.

Last of all, in a seperate bowl mix:
1 tsp baking soda and 1 T. vinegar

Let sit for a few minutes then add to rest of ingredients.

Bake in greased pan at 350 for 25 minutes (I use two rounds or heart shape but you can use rectangular as well).

When cool, frost with following recipe:

Frosting:
1 c. milk
4 T. flour

whisk together. cook til thick. cool in fridge. Once cool:

Beat together:
1/2 c. butter
1/2 c. crisco
2 c. powdered sugar
1 tsp vanilla

Beat very well. Add flour mixture a Tablespoon at a time. Beat til fluffy. Keep cake refrigerated.

***Sometimes I put White chocolate shavings on top if I want it to be prettier but tastewise it can stand on its own without them.

Sticky Toffee Pudding

This is a traditional English recipe and it is delicious.

1 C dates, chopped

1 t baking soda

4 T butter

3/4 C sugar

2 eggs

1 1/2 C flour

1 t baking powder

3/4 C brown sugar

6 T heavy whipping cream

1/2 C butter

Oven 350F; 30-40 min

Prepare an 8” square pan. Put dates in 10oz water and bring to boil. Add in baking soda and leave to stand.

Cream butter and sugar together. Add dates and all the liquid. Beat eggs and add to the rest of the ingredients. Fold in the flour and pour into pan (it’s very runny at this point). Bake.

To make suace, put brown sugar, cream, and butter into a saucepan. bring to boil and simmer for 3 min.

Cut the cake into 8 portions. Pour lots of warm sauce over the top of warm cake. Enjoy!

Sugar and Spice Nuts

Makes about 5 cups. Prep time 15 min., bake: 55 min.

3/4 cup sugar

1 Tbsp. Sweet Spice Blend

3/4 tsp. salt

1 egg white

1 Tbsp. water

1 pound pecan nuts or other combination of raw nuts.

Combine first 3 ingredients in a medium bowl and set aside.

Beat egg white and 1 Tbsp. water in medium bown until foamy.

Add nuts to egg white mixture to coat evenly.

Add nuts to sugar mixture, stirring until evenly coated and place in a single layer on a buttered jelly roll pan.

Bake at 275 for 50-55 min, stirring every 15 min. Spread on wax paper and cool completely.

Store in an airtight container.

Sweet Spice Blend

Makes 6 Tbsp. Prep. time 5 min. (A 2 oz. jar of ground cardamom will cost about $10 - you can use cinnamon in it's place.

2 Tbsp. light brown sugar

2 Tbsp. ground cinnamon

4 tsp. dried ground ginger

1 tsp. ground nutmeg

1/2 tsp. ground clover

1/2 tsp. ground cardamom

Combine all ingredients in a small bowl. Store in an airtight container.

CHEESE FLAN

This is the dessert from Stake Women's conference

Carmel Sugar:

1 cup water

1/4 cup granulated sugar

1 drop lemon juice

Bring ingredients to a soft simmer or soft boil in a sauce pan until amber honey in color, this process will take about 15 to 20 minutes and it will reduce down to about 1/2 cup. When it starts changing to that amber, honey color, take from heat and stir a couple of tlbs of water to cool it down, but before pouring into a 9" round cake pan, place pan in the oven while cooking the carmel sugar so the pan is warm (this will prevent hot carmel mixture from turning into hard candy). When ready pour mixture quickly trying to cover bottom of pan, set aside. The sugar will be very hot, be careful not to burn yourself.

Custard Filling:

12 oz. can evaporated milk

14 oz. can sweetened condensed milk

6 oz. cream cheese

5 eggs

1 tsp. vanilla extract

4 oz. butter, softened

Cream the cream cheese and the softened butter together, then add and mix the eggs one at a time until well incorporated into the creamed mixture, then blend the sweetened condensed milk, then the evaporated milk and vanilla.

Pour into your prepared carmel sugar pan, then bake in a water bath at 325 oven for 60 minutes until set, or a firmness to the touch. (I usually use a 9X13 aluminum pan). Place flan in pan first then carefully add enough water to be about 1/2 full, place in pre-headed oven. If flan seems to be getting too brown on top and you still have time left on the cooking time, place loosely a piece of aluminum foil on top to stop the browning process.
When done, cool at room temperature then place in refrigerator over night. To serve invert onto a platter and slice.

Pear Pie

Even if you don't love pears, give this a try. It is almost like a pear custard pie.

1 1/2 c. sugar
1/3 c. butter
6 T. flour
3 eggs
1 1/2 tsp vanilla
4-5 sliced and peeled pears

Beat all together until very frothy. Arrange ripe pear slices in an unbaked pie shell. Pour egg mixture over. Bake at 325 for 40 minutes or until a knife comes out clean. If it browns too much, cover with a loose foil tent.

Chocolate Fudge Pie

The recipe I had for this pie actually called this pie French Silk but being the pie expert that I am, it isn't light and silky; it is more like fudge so I had to change the name to make it fit. (Maybe we just made it wrong and it really is silky:)) Whatever it is, it's good though.

1 cup sugar
3/4 c. butter
3 squares unsweetened chocolate, melted, and cooled
1 tsp vanilla
3 eggs
Baked pie crust

Beat sugar and butter on medium speed about 4 minutes til fluffy. Add chocolate and vanilla. Add eggs, one at a time, beating on high after each addition and scraping sides of bowl constantly. Put into pie shell. Cover and chill 5-24 hours. Top with whipped cream and chocolate curls.

Pumpkin Fudge

This should be called Pumpkin Pie Fudge! I make this every year...it's a great seasonal gift. Reduce the ginger and cloves if you want to tone down the flavor a bit.

Pumpkin Fudge

Makes 3 pounds

3 cups sugar

¾ cup (1 ½ sticks) butter

1 (5 ounce) can evaporated milk

½ cup canned pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 (10 ounce) package butterscotch flavor pieces

1 (7 ounce) jar marshmallow crème

1 teaspoon vanilla

½ cup toasted chopped pecans (optional)

Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter or spray foil, set aside.

In a heavy, 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves.  Cook and stir over medium-high heat until mixture boils.  Clip candy thermometer to side of pan.  Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring constantly, until thermometer reaches 234 degrees or mixture reaches soft-ball stage, about 20 to 25 minutes.

Remove pan from heat. Stir in butterscotch pieces until melted.  Stir in marshmallow crème and vanilla until well combined.  Pour mixture into prepared pan, spreading evenly.  Sprinkle with pecans.  Score into 1-inch pieces while warm.  When fudge is firm, use foil to lift out of the pan.  Cut fudge into pieces. 

Karen Peterson's Pear, Apple, and Cranberry Crisp

4 pears
6 apples
3/4 cup dried cranberries
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 t. cinnamon
1/2 t. ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, lightly packed
1/2 t. kosher salt
1 cup old fashioned oatmeal
2 sticks cold, unsalted butter, diced

Preheat oven to 350
Peel and core apples and pears and cut into large chunks. Place fruit in a large bowl and toss with cranberries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9X13 pan.
For the topping, combine the flour, sugars, salt, oatmeal and cold butter in a mixing bowl. Mix on low 1-2 minutes or until the mix is in large crumbles. Sprinkle evenly over the fruit.
Place the baking dish on a parchment-lined sheet pan and bake for 50-60 minutes, until the top is brown and the fruit is bubbly.
A perfect autumn treat!

Candy Corn Cookie Bark

Candy Corn Cookie Bark

1 1/2 cups oreo cookies, crushed into large pieces
1 cup candy corn
1 1/2 cups pretzel sticks, crushed into large pieces
1 package of almond bark
brown/orange sprinkles

Place pretzels, oreos and candy corn (reserving about 1/2 c of oreos and candy corn for topping) into 9x13 dish lined with wax paper. Melt almond bark, pour over top. Sprinkle remaining sprinkles, oreos and candy corn over top. Cool. Break into large pieces.

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
1 1/2 c. white sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c. or more chocolate chips

Cream ingredients. add dry ingredients. Bake at 350.

Pumpkin Whoopie

Stupid name. Great dessert.

1 15 oz can of pumpkin
3 eggs
1 c. brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 12 oz can evaporated milk
1 box yellow cake mix

Mix all but cake mix together and pour into a greased 9x13 pan. Sprinkle the cake mix on top. Melt 2/3 cup butter and drizzle on top of cake mix. bake at 350 for 50 minutes. Cann add chopped nuts to the top during the last 20 minutes of baking time. Top with cool whip when serving.

Zucchini Chocolate Cake

This is one of the most moist, delicious cakes ever. Even my family who hates veggies requests it all the time. And it has to be healthy with all the zucchini right?

1/2 c. butter
1/2 c. oil
1 2/3 c. sugar
2 eggs
1 tsp vanilla
1/2 tsp chocolate flavoring (optional)
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp salt
1/2 c. buttermilk
2 c. shredded zucchini
1 package chocolate chips
1/2 c. nuts (optional)

cream butter, oil, eggs, sugar. Add flavorings. Combine dry ingredients. Add buttermilk then add zucchini. pour into 9x13 pan. Sprinkle with chocolate chips and nuts. Bake at 325.

Frosting:
1/4 c. butter
2 T. cocoa
1/2 box powdered sugar
3 T. milk
1/2 tsp vanilla

Mix all in saucepan except sugar and vanilla. Heat until it boils, then add sugar and vanilla. pour over warm cake.