Nut Strudel - Nuts!

 

1 cup chopped nuts (pecans, walnuts, etc.)

¼ cup brown sugar 

1 teaspoon cinnamon

½ teaspoon allspice 

¼ teaspoon cloves 

1 egg

2 Tablespoons flour

2 Tablespoons melted butter 

10 sheets phyllo dough

Preheat oven to 375 degrees F. Mix all ingredients except butter and phyllo dough. Layer phyllo dough and spread butter on top. Sprinkle nut mixture on top of butter, leaving one inch on either end and 2 inches per side. Repeat with remaining sheets of phyllo dough. Fold ends in and sides so they overlap. Flip fold side down onto baking sheet and bake at 375 F for 25-35 minutes or until golden brown.

Baklava - Restaurant Recipes

Line the pan with parchment paper or foil. Layer with phyllo dough and butter the phyllo dough. 

In a bowl, mix together:

1 cup chopped nuts 

¼ cup honey

½ Tablespoon cinnamon 

2 F brown sugar 

1 Tablespoon butter, melted 

Layer the nut mixture on top of phyllo sheets and roll from the long edge of the phyllo sheets.Bake at 375 for 20 minutes, or until golden brown.

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar

1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract

½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter

Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 

Quick Peach Cobbler - Seasonal Fruits

1 (29 ounce) can peaches in syrup

1 box yellow cake mix 

½ teaspoon cinnamon

1 stick butter

Spray 9x13 pan with nonstick spray. Place peaches with syrup in a pan and top with a dry cake mix. Sprinkle with cinnamon and slices of butter. Bake at 350 degrees F for 40 - 50 minutes. Cake is done when a toothpick inserted in the center comes out clean. 

Peach Almond Streusel Muffins - Seasonal Fruits

Cooking Tips: The streusel for these crumbly, buttery breakfast treats can be made up a day in advance and kept in the refrigerator. These muffins are best the day they are made so don't hold back. 

STREUSEL TOPPING

3 Tablespoons all-purpose flour

¼ cup almond meal

3 Tablespoons granulated sugar

2 Tablespoons cold, unsalted butter, cut into pieces

MUFFINS

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup packed light brown sugar

6 Tablespoons vegetable oil

⅔ cup buttermilk

1 large egg

½ teaspoon pure almond extract

1 ½ cups chopped peaches (about 1 large)

¼ cup sliced almonds, toasted 

Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners. 

To make the streusel, whisk together the flour, almond meal, and granulated sugar in a medium bowl. Add the butter and work it into the  flour mixture with a pastry blender or your fingertips until the mixture resembles small peas. Cover and chill while you prepare the batter. 

To make the muffins, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and brown sugar in a large bowl. Whisk together the vegetable oil, buttermilk, egg and almond extract in a medium bowl. Stir the wet mixture into the dry mixture until just combined. The mixture will be thick. Stir in the peaches. 

Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the almonds evenly over the top of each muffin, followed by about 1 Tablespoon of the streusel. 

Bake for 24-26 minutes, until the edges are golden brown and a pick inserted into the center of a muffin comes out clean. After baking, be sure to remove the muffins from the pan after 5 minutes so that they don’t dry out. They will keep at room temperature in an airtight container for 1-2 days; if they last that long.

Peach Upside Down Cake - Seasonal Fruits

¾ cup butter, softened, divided 

½ cup packed brown sugar 

2 cups sliced peeled fresh peaches

¾ cup sugar

1 large egg, room temperature 

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

½ cup 2% milk

In a large bowl, cream sugar, and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the  flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spoon over peaches. 

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm, perhaps with vanilla ice cream. 

Cream Puffs - Eggs & Peeps

 ½ cup butter or margarine

1 cup boiling water 

1 cup sifted enriched flour 

¼ teaspoon salt 

4 eggs 

Preheat the oven to 450 F. Melt butter in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each addition until smooth. 

Drop dough by heaping tablespoons, 3 inches apart on a greased cookie sheet. 

Bake in a preheated oven for 15 minutes, then decrease oven temperature to 325 F and continue baking for an additional 25 minutes. Remove cream puffs from the oven and split. Turn the oven off and put cream puffs back into the oven to dry out; about 20 minutes. Cool on a cooling rack. 

Just before serving, fill centers with cream (see recipe below). Replace tops and drizzle with chocolate sauce, if desired. Sprinkle nuts on top (optional). Makes 10 big puffs. 

Cream Filling 

1 package white chocolate pudding mix 

1 cup whipped cream 

Fold in whipped cream to a chocolate pudding mix. Add garnish of your choice; flaked dark chocolate, chopped nuts, etc.

Best Cupcakes - Eggs & Peeps

1 cup sugar 

1 stick unsalted butter, softened 

2 large eggs 

1 ½ cups flour 

1 ¾ teaspoons baking powder 

2 teaspoons vanilla extract 

½ cup milk 

Preheat the oven to 350 F. Beat butter and sugar until creamy. Add eggs one at a time; beat well. Add vanilla and milk, mix well. Sift together flour and baking powder. Add to wet ingredients. Mix well. Line cupcake pans with paper liners and spoon batter into cupcake liners, filling ¾ full. Bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean. Decorate as desired. 

Tiramisu - Intimate Recipes

½ cup plus 2 TBSP white sugar

3 egg yolks

½ cup plus 2 TBSP marscapone cheese

¾ cup plus 2 TBSP heavy cream

1 (12 oz.) package ladyfingers

3 TBSP coffee flavored liqueur

½ tsp. unsweetened cocoa powder for dusting

½ oz. square semi-sweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce heat to low and cook for 5 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.  Add marscapone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.  Split ladyfingers in half and line the bottom of a serving bowl or pan. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers.  Repeat layering of ladyfingers and cream. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Makes 6 servings.

Keto Tiramisu Muffins - Intimate Recipes

½ cup Swerve confectioner’s style sweetener

½ cup coconut flour or 2 cups almond flour

2 TBSP unsweetened cocoa powder

¼ tsp. fine sea salt

¼ tsp. baking soda

6 large eggs (2 large eggs if using almond flour), beaten

½ cup (1 stick) unsalted butter

½ cup brewed decaf espresso or strong brewed decaf coffee

Frosting:

1 (8 oz.) pkg. marscapone cheese

¼ cup Swerve confectioner’s style sweetener

1 oz. brewed decaf espresso or coffee

Unsweetened cocoa powder for dusting

Preheat oven to 350 degrees.  Grease or paper 12 muffin cups.  In a medium bowl sift together dry ingredients for muffins.  Slowly add the wet ingredients and stir until very smooth. Fill each muffin cup 2/3 full.  Bake 18 to 20 minutes or until a toothpick comes out clean. Allow to cool. To make frosting combine marscapone cheese, sweetener and coffee until creamy.  Frost cooled muffins. Dust with cocoa powder. Store airtight in the refrigerator. Makes 12 muffins.

Poppy Seed Roll - Grandma's Recipes

Filling:

1 ½ cups evaporated milk

2 cups sugar

1 stick margarine or butter

1-pound ground poppy seed

1 tsp. vanilla

½ to 1 cup raisins

Dough:

4 ½ cups flour plus more as needed

1 tsp. salt

1/3 cup sugar

1 stick margarine or butter

2 TBSP quick acting yeast

1/3 cup evaporated milk plus extra to brush the rolls before baking

3 egg yolks

¾ cup hot (not boiling) water

Frosting:

1 cup confectioners’ sugar

½ TBSP softened butter

½ TBSP milk

¼ tsp. vanilla

Make the filling:  Pour milk into a large saucepan.  Add sugar and margarine, then bring to a boil.  Turn off heat and add poppy seeds and raisins. Stir.  Cool in the refrigerator for 4 hours. Add vanilla.

Prepare the dough:  Combine the flour, salt, and sugar, place in an electric mixer along with softened margarine and yeast and mix thoroughly until crumbly.  In a separate bowl combine evaporated milk, egg yolks and hot water; pour in mixing bowl with flour mixture and mix well. If too sticky add more flour.  Let the dough rise. Divide dough into 4 equal parts. Shape into balls or cylinders and place on greased baking pan; cover loosely with plastic wrap or a damp towel and allow to rise in a warm place for about 20 minutes.  Gently warm the poppy seed mixture. Divide the filling mixture into 4 equal parts. Warm one fourth of the filling in a microwave before spreading. Keep other dough covered while rolling out dough on a lightly floured surface, forming dough into a thin rectangle about 10” x 17”.  Spread dough with the warmed filling. Starting at one of the long edges, roll up pastry to form a log, then tuck ends under. Place on greased baking sheet. Cover loosely and allow to rise 15 minutes. Repeat with remaining dough. Bake the dough: Preheat the oven to 350. Brush the tops of each roll with some of the extra evaporated milk.  Bake in preheated oven about 30 minutes until golden brown. Let cool completely.

Frost the rolls:  Divide the icing between the rolls spreading smooth to coat.

Serve that day or refrigerate to set icing the cover loosely with plastic wrap and refrigerate overnight. They freeze well. Makes 4 rolls.

Lasagna - Grandma's Recipes

½ pound ground beef 

1 cup chopped onion

2 large cloves garlic, minced 

2 teaspoons oregano, crushed 

2 cans (10 ¾ ounces each) condensed tomato soup

¼ cup water 

2 teaspoons vinegar

9 lasagna noodles (about ½ pound), cooked and drained

1 pint small or large curd cottage cheese or ricotta cheese

1 ½ cups shredded Mozzarella cheese 

Grated Parmesan cheese

In saucepan, brown beef and cook with onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally. In a large shallow baking dish, (12x8x2 inches), arrange 3 alternate layers of noodles, cottage cheese, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes. Let stand for 15 minutes before serving. Serves 6. 

German Kaffee Kuchen - Grandma's Recipes

 ¾ cup granulated sugar 

1 cup brown sugar 

2 ½ cups flour 

½ teaspoon salt 

1 teaspoon nutmeg

¾ cup salad oil 

1 teaspoon cinnamon 

½ cup chopped nuts 

1 egg 

1 cup sour milk 

1 teaspoon baking soda, dissolved in a little water 

1 teaspoon baking powder 

Preheat oven to 350 F. Mix sugars, flour, salt, nutmeg and oil. Take out ¾ cup of this mixture and add cinnamon and nuts. To the remaining mixture, add egg, sour milk, baking soda and baking powder. Mix well. Pour in greased 9 x 13 inch pan. Sprinkle crumb mixture on top and bake 40-50 minutes.

Family Reunions Mac & Cheese - Grandma's Recipes

One box elbow macaroni pasta

8 ounces shredded cheddar cheese, or cheese of your choice 

8 ounces Velveeta cheese 

2 cups milk 

10 Ritz crackers (approximately)

1 cup shredded cheese 

4 Tablespoons butter (½ stick)

Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish. 

Bake at 350 35-40 minutes or until bubbly and crispy on top. 

Pig Pickin’ Cake - Southern Comfort Food

1 (18.25 ounce) package yellow cake mix 

1 (11 ounce) can mandarin oranges, juice reserved 

4 eggs 

¼ cup vegetable oil 

1 (16 ounce) package frozen whipped topping, thawed 

1 (15 ounce) can crushed pineapple, drained 

1 (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees Fahrenheit. Mix together the cake mix, canned oranges with juice, eggs and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake in preheated oven for 25 to 30 minutes or until cake tests done. Cool layers on wire racks. Mix together whipped topping, drained pineapple, and instant pudding mix. Fill  and frost the cooled cake. Refrigerate until ready to eat.  

Originally taken from allrecipes.com 

Leftover Thanksgiving Casserole - Southern Comfort Food

Stuffing

Turkey slices 

Turkey gravy 

Milk, add as needed 

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees. Press stuffing in bottom of casserole dish. Layer turkey slices on top and pour gravy over stuffing and turkey. Re-hydrate mashed potatoes (if needed) with milk. Spread mashed potatoes over gravy and sprinkle cheddar cheese on top. Bake in preheated oven 25-30 minutes. 

JIFFY Corn Muffins - Southern Comfort Food

1 package JIFFY Corn muffin mix 

1 egg

⅓ cup milk 

Preheat oven to 400 degrees Fahrenheit. Blend all ingredients into slightly lumpy batter. Fill muffin cups ⅔ full. Bake 15-20 minutes in preheated oven or until golden brown. 

Pineapple Upside Down Cake - Cast Iron Skillet

¼ cup butter 

½ cup brown sugar 

2 Tablespoons pineapple juice 

1 box yellow cake mix 

1 can pineapple rings

1 maraschino cherry 

Melt butter in a cast iron skillet over low heat. Add brown sugar and pineapple juice and cook slowly until sugar is dissolved. Add slices of pineapple to sugar mixture and place cherry in the center of the ring. In separate bowl, follow the directions to make cake mix. Pour batter over pineapple slices. Bake at 350 for 30 to 40 minutes or until toothpick inserted into center of cake comes out clean. Cool for 5 minutes. Loosen the cake, cover with a plate and invert onto a plate.