Baked Pumpkin Donuts

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Baked Pumpkin Donuts

To make these donuts you will need a donut pan.  They are so moist and delicious!

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar, divided
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preheat oven to 400 degrees.  Coat a donut pan with nonstick spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in pumpkin and vanilla until just combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan.  Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.

In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.

When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.

Serve warm or at room temperature.

Makes 12 donuts.

“Encouraging words bring hope to the human spirit.”

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Chewy Brownie Cookies

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Chewy Brownie Cookies

You will definitely get your chocolate fix with these cookies.  They are a scrumptious chocolate, chocolate chip cookie.

  • 2/3 cup Crisco shortening
  • 1 1/2 cups firmly packed light brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups all-purpose flour (7 1/2-ounces)
  • 1/3 cup unsweetened baking cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (12-oz. bag)

Heat oven to 375 degrees.

Combine Crisco, brown sugar, water and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda, and salt.  Mix into creamed mixture at low speed just until blended.  Stir in chocolate chips.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes, or until cookies are set.  DO NOT OVERBAKE.  Cookies will appear soft and moist.  Cool 2 minutes on baking sheet before removing to wire rack.

Makes about 3 dozen cookies.

“We are never outside the watchful care of our heavenly Father.”

Coconut Dreams

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Coconut Dreams

When I made these I should have made a double batch.  They are so, so good.  I have been making all kinds of cookies for my husbands model train get-together, so I hope I have enough this time with all the other cookies I’m baking.  They are a slice and bake cookie so they are really easy also.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1 egg yolk
  • 1 cup all-purpose flour (5-ounces)
  • 1 cup flaked coconut

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg yolk.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour and coconut.  Shape into a 10-inch long log.  Wrap in plastic wrap or waxed paper.  Chill in refrigerator for 8 hours or overnight.

Using a sharp knife, cut log into 1/4-inch thick slices.  Place 1-inch apart on ungreased cookie sheets.  Bake in a 350 degree oven for 8 to 10 minutes or until edges are firm.  Cool on cookie sheet for 1 minute; transfer to wire racks; cool.

Makes 30 to 36 cookies.

“Open our eyes, Lord, we want to see Jesus.”

Blueberry Pie Bars

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Blueberry Pie Bars

My friend, Betty, served this dessert the other day for bridge.  They are more like a dessert bar (in my opinion), but however you serve them, they are scrumptious!

Sorry about the picture, I had have of it eaten before I shot the picture.  It is so, so goooood.

Crust and crumble Topping

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • Pinch of salt, opt.

Filling

  • 1 large egg
  • Heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose

Blueberry layer

  • 12 ounces (2 cups) blueberries (fresh or frozen)
  • 1/3 cup granulated sugar (or 1/2 cup, if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Preheat oven to 350 degrees.

Prepare an 8 x 8-inch square pan.  I would line it with parchment paper with wings so when ready to take out of pan to cut, it comes out of the pan easier.  Then spray parchment with cooking spray.  After baking and cooling, lift the wings up and put it on a cutting board and slice.

Crust and crumble topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Add the sugars and whisk to combine.  Add the flour, optional salt, and stir to combine.  Mixture will be very dry and sandy with some larger, well-formed crumble pieces.  Set a heaping 3/4-cup crumble mixture aside.  Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust, set aside.

Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.  Add the flour and whisk to combine.  Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

Blueberry Layer – In a separate medium mixing bowl, add all blueberry layer ingredients and toss to combine.  If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquefies while baking.  Evenly distribute blueberry mixture over the filling.  Evenly sprinkle with the reserved heating 3/4 cup crust mixture.

Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center.  Crumble topping should appear set and very pale golden.  If using fresh berries instead of unthawed, baking time will be reduced, at least 10-15 minutes, possibly less.  Watch your bars, not clock, when evaluating doneness.  Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving.  If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.  Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.

Serve with a mound of ice cream, as you can see in the picture.

Serves 6 to 8.

“God can help me to see the inner beauty in others.”

 

 

Pear Bread

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Pear Bread

This recipe makes up two of the most beautiful, delicious quick breads.  These were are treats at the senior center last Tuesday.  More pears from my friends tree.

  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts

In a bowl, combine eggs, sugar, oil and vanilla; mix well.  Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened.  Toss pears with lemon juice.  Stir pear and walnuts into batter (batter will be thick).

Spoon into two greased 9 x 5-inch loaf pans.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

“To find God, we must be willing to seek Him.”

Rustic Pear Tart

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Rustic Pear Tart

Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made.  I have to say, those pears were so sweet and juicy!  And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes.  (Although you will need to cool it a little before eating it.)  Absolutely delicious!!

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 4 cups sliced, peeled, fresh pears
  • 1 to 3 tablespoons sliced almonds

On a lightly floured surface, roll pastry into a 10-in. circle.  Transfer to a parchment paper-lined baking sheet.

In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat.  Spoon over the pastry to within 2 inches of edges.  Fold up edges of pastry over filling, leaving center uncovered.  Sprinkle with remaining sugar.

Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly.  Sprinkle with almonds; bake 5 minutes longer.  Using the parchment paper, slide tart onto a wire rack to cool.

Serves 6 – 8.

“A friend’s presence in the midst of suffering provides great comfort.”

Salmon Loaf with Creamy Dill Sauce

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Salmon Loaf with Creamy Dill Sauce

I fixed this last night for supper and we felt like we were eating a gourmet meal.  Absolutely delicious!!  I just sauteed some asparagus to go along with it.  Perfect compliment to the salmon.

  • 1 (16-oz.) can salmon
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup milk
  • 1 cup coarsely crumbled soda crackers (12 crackers)
  • 3 eggs, separated
  • 2 tablespoons chopped parsley (or 2 teaspoons dried)
  • 1 tablespoon grated onion (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Grease a 9 x 5 x 3-inch loaf pan.  Line bottom and ends with aluminum foil, leaving a 1-inch overhang; grease foil.

Drain liquid from salmon into a medium-size saucepan; stir in butter and milk; heat until butter is melted.  Stir in crackers; let stand 5 minutes.

Flake salmon; remove bones and dark skin; fold into cracker mixture.  Beat eggs yolks in a small bowl until foamy; blend into salmon mixture along with parsley, onion, lemon juice, Worcestershire, salt and pepper.

Beat egg whites in a medium-size bowl until soft peaks form; fold into salmon mixture; pour into prepared pan.  Put filled loaf pan in a shallow baking pan, then place on oven shelf.  Pour boiling water into outer pan to a 1-inch depth.

Bake in a moderate oven (350 degrees) for 40 minutes, or until a thin-bladed knife inserted into the center comes out clean.

Remove pan from water to a wire rack.  Let stand 5 minutes.  Loosen loaf from pan; lift out with foil strips onto a warm serving platter; remove strips.  Keep warm while making sauce.  Serve with Creamy Dill Sauce.

Makes 6 servings.

Creamy Dill Sauce

Melt 2 tablespoons butter in a medium-size saucepan.  Stir in 2 tablespoons flour, 1 teaspoon dill weed, 1/2 teaspoon salt and 1/8 teaspoon pepper.  Cook, stirring constantly, 1 minute.  Stir in 1 1/2 cups milk slowly; continue cooking and stirring until sauce thickens and bubbles, 3 minutes.  Makes 1 1/2 cups.

“When God comes to call us home, may He find us serving Him.”