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Pumpkin-Citrus Bundt Cake

Pumpkin-Citrus Bundt Cake

Ingredients
2 cups canned pumpkin
1-1/3 cups sugar
1-1/4 cups fat-free milk
2 eggs
1/2 cup orange juice
1/3 cup canola oil
1-1/2 teaspoons maple flavoring
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/4 cup ground flaxseed
2 tablespoons grated orange peel
4 teaspoons baking powder
1 tablespoon cornstarch
1 tablespoon poppy seeds
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda

GLAZE:
1 cup confectioners’ sugar
1 teaspoon grated orange peel
1 to 2 tablespoons orange juice

Directions
n a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk the confectioners’ sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.

Recipe found here: Pumpkin-Citrus Bundt Cake

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup

Ingredients
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Directions
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

Recipe found here: Hearty Beef and Barley Soup

Cheesy Hash Brown Bake

Cheesy Hash Brown Bake

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese

Directions
Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 10 servings.

Recipe found here: Cheesy Hash Brown Bake

Smoky Cauliflower

Smoky Cauliflower

Ingredients
1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Directions
Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.

Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.

Recipe found here: Smoky Cauliflower

Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

Ingredients
3/4 cup unsalted butter, softened
1-1/4 cups sugar
2 eggs
2 vanilla beans
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk

FROSTING:
1 package (8 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1-1/2 teaspoons McCormick® Pure Vanilla Extract
3 cups confectioners’ sugar
Assorted sprinkles and candies

Directions
Preheat oven to 375°. Line 18 muffin cups with paper liners.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.

Recipe found here: Vanilla Bean Cupcakes

Christmas Eggnog Pie

Christmas Eggnog Pie

Ingredients
2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 pastry shell (9 inches), baked
Whipped topping and additional ground nutmeg, optional

Directions
In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. Yield: 8 servings.

Editor’s Note: This recipe was tested with commercially prepared eggnog.

Recipe found here: Christmas Eggnog Pie

Spiced Cake Doughnuts

Spiced Cake Doughnuts

Ingredients
1/4 cup shortening
1 cup sugar
3 eggs
1 teaspoon McCormick® Pure Vanilla Extract
5 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying

BROWNED BUTTER FROSTING:
1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners’ sugar
Colored sprinkles

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.

Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.

On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners’ sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.

Recipe found here: Spiced Cake Doughnuts

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