CITRUS BUTTERCREAM FROSTING

This recipe is via www.howtocooklikeyourgrandmother.com

Ingredients

1/3 cup dry milk
2 tablespoons orange juice
2 teaspoons lemon juice
3 cups confectioners sugar
1 egg white
¾ cup butter, softened
1/8 teaspoon salt
1 tablespoon grated orange peel

Directions

Combine the dry milk and the citrus juice and stir them together.


Let that rest for a few minutes so the juice can dissolve the milk. This would be a good time to get the orange peel with your microplane.
Add the sugar and egg white (oops, forgot to get a picture of the egg white) and beat on high speed for 5 minutes, until thick.

Add the softened butter and the salt and beat another 5 minutes, until fluffy.


Stir the grated orange peel in gently, trying not to deflate the frosting.

Scoop the frosting onto your cake and spread with an offset spatula. Do a quick, thin first coat and put the cake in the fridge for about 15 minutes to firm it up.

Do a second, thicker layer, and refrigerate again until ready to serve. (This frosting will melt if the room is too warm, even after it’s had several hours to set up.)

PUMPKIN DESSERT

This is by far the best pumpkin dessert I have tasted. Very moist, with just enough pumpkin flavor, and a crumb topping. Delightful
INGREDIENTS

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Lightly spray a 9×13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan.

Filling:

1 29oz can LIBBYS pure pumpkin

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla

1 tsp. ginger

1/4 tsp. cloves

Mix all ingredients well and pour over crust mixture in pan. 

Topping:

Reserved  dry cake mix

1/4 cup sugar

1 tsp. cinnamon 

4 Tlb. butter SOFT

Preheat oven to 350.

Mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a KNIFE inserted in the middle comes out clean.  Chill and serve with  whipped cream.

EASY CREAMY CHEESE CAKE

INGREDIENTS
40 vanilla waffers crushed fine= 1 1/2 cups
3 Tlbs. butter melted
4 pkg. 8oz each Philly Cream Cheese
1 cup sugar- divided
1 Tlb 100% pure vanilla extract
3 eggs
8 oz carton of Cool Whip
  Heat oven 325 
Mix crushed vanilla waffers (I crush them in a large zip lock baggie, with a rolling pin)
Press in bottom of a 9 inch Springform pan. 
Beat together
3 of the cream cheese- softened
1 Tlb vanilla
1/2 cup sugar
Blend til smooth then add the eggs ONE at a time beating after each.
Spread over crust
Bake for 50 minutes or til knife in center comes out near clean
Cool on rack, run knife along edge to loosen
Beat  together
1 cream cheese softened
1/2 cup sugar
1 tsp 100% pure vanilla
Blend til smooth and add cool whip
Blend til all mixed and spread on top of cake. Garnish with Strawberries, Blueberries or other fresh fruit.

MOUSSE BARS

INGREDIENTS

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup  sugar

1/4 cup flour

1 can  (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided

4 eggs

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

HEAT oven to 325ºF. MELT 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into 9-inch square pan sprayed with cooking spray. BAKE 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely. BEAT dry pudding mix and remaining condensed milk with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.

  

BLONDIES

For all you chocolate lovers, you need to try these. I do LOVE the traditional brownie but  sometimes I just get tired of chocolate. This brownie has such a chewy- nutty goodness that I really enjoy it for a change. 

2 cups (4 sticks) butter at room temperature

1 1/2 cups granulated sugar

1 1/2 cups dark brown sugar, firmly packed

4 large eggs

1 tablespoon + 1 teaspoon pure vanilla extract

4 1/2 cups All Purpose flour

1 teaspoon  salt

1 teaspoon baking soda

1 cup shredded sweetened coconut

2 cups chocolate chunks-I use semi sweet chocolate chips/can use butterscotch

1 1/2 cups mini marshmallows

1 cup chop walnuts

Preheat to 350
Mix dry ingredients (flour, salt and baking soda) in a bowl. Set aside.
Cream butter and sugars in mixer at med-high speed until fluffy. Add the eggs one at a time, mixing well. Add vanilla. Slowly add the flour mix to the butter mixing on low until combined.
Using a wooden spoon fold in the chocolate chunks, marshmallows and coconut.
Spread the batter evenly into a nonstick, or parchment lined standard cookie sheet with 1" rim (jelly roll pan).
Bake for approx. 25 min. Center will be set. Do not over bake!
Let cool in pan and cut into squares.
Makes 60 bars.

 

DEBBIES GOURMET BURGERS

 

I make these juicy, mouth watering, burgers a 1/4 pound or more. Depending on how many you want to make. 
I made 5 out of 1 1/4 lbs of lean ground beef.
In a medium bowl:
put in beef, 1/2 cup KC MASTERPIECE Hickory BBQ sauce.
1 tsp. WEBER Chicago Steak Seasoning
1 tsp GRILL MATES garlic and onion
1 tsp prepared mustard 
MIX together well and form 5 patties a bit larger than your buns

PLACE burgers on outside grill.
While burgers are cooking :
SLICE a purple onion in med thick slices keeping them in whole rings. In Large skillet place the rings in melted butter and saute for 2 min on each side being careful when turning over not to break up the onion.
SLICE whole mushrooms med thick and put in med skillet with melted butter, a little garlic salt and pepper. Saute for 2-3 minutes. DO NOT OVER COOK.

When burgers are done, place the onion ring, a slice of Ham ( Hormel cooked sliced ham), Slice of medium cheddar cheese and top with mushrooms. Close lid on grill to melt cheese. I have used SWISS cheese also.
Place on a good roll. I used a KNOT ROLL because a regular bun falls apart because this is a very juicy burger.
Add some of the BBQ sauce.
Top burger with a thick slice of tomatoe, and a folded leaf of Butter or Romaine lettuce
ENJOY.

:

SAUCE:

I mix some of the KC HICKORY  with some mayonnaise and a squirt of mustard. Mix to your own taste.

RASPBERRY DANISH DESSERT

CRUST
2 cups flour
1 cup brown sugar
1 cup soft butter
1 cup chopped walnuts

Mix all together and pat in a 9X13 Pyrex dish. Bake 350 for 15 minutes. When it is still warm with a knife cut about 1 inch strip off the end of crust, remove and save for the topping. With fingers press crust to cover where you cut. DO NOT OVER BAKE. It should look barely golden brown.



FILLING
3- 8 oz. blocks Philly cream cheese, room tempurature
2 cup powdered sugar
8 oz. cool whip
Beat with electric mixer til all blended smooth with no lumps. Spread over crust. Put into fridge to keep cool while you make the topping.


TOPPING
1 box Raspberry Danish Dessert cook as directed. Found on the jello isle of your grocery store. 
Add 1 bag of frozen raspberries with juice when thawed. Pour over cream cheese layer.
optional- sprinkle top with saved crust crumbled
Let set in fridge for several hours. Better if made the day before but can serve within a few hours.