Frosting:Ingredients
- 1 cup milk
- 5 tablespoons flour
- 2 teaspoons vanilla extract
- 1 cup butter, at room temperature
- 1 1/4 cups granulated sugar (not powdered sugar)
Instructions
- In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
- Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
- Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.
</hr>
http://www.justapinch.com/recipes/dessert/other-dessert/caramel-cheesecake-bites.html
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
INGREDIENTS:
½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
DIRECTIONS:
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
Ingredients
For the cookie:
1 cup margarine (NOT butter) OR butter flavored Crisco
¾ cup brown sugar
½ cup granulated sugar
1 Tbsp molasses
1 tsp vanilla extract
2 eggs
1½ cup flour
½ tsp salt
1 tsp baking soda
¼ tsp cinnamon
1½ cup quick oats
For the Filling:
2 tsp very hot water
¼ tsp salt
1½ (7 oz) jars of Marshmallow Fluff
¾ cup butter flavor Crisco
⅔ cup powdered sugar
1 tsp vanilla
Instructions
In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. Drop by ONE tablespoon onto a parchment lined cookie sheet. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top. Enjoy!
This Peanut Butter Puddin’ Cake is wonderful. If you like peanut butter, you will love this recipe. Just add a big scoop of ice cream for a real treat.
1 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup peanut butter (I used Jif extra crunchy)
1/2 cup milk (I used 2%)
2 tablespoons cooking oil (I used Canola)
1 teaspoon vanilla extract
1/2 cup walnut pieces (could use any nut you like)
1/2 cup semi-sweet chocolate chips
1 1/2 cups hot water
Mix together flour, sugar, baking powder and salt with a spoon. Add peanut butter, milk, oil and vanilla and mix well with spoon. Spray an 8 x 8 dish. Spread batter in bottom. Batter will be thick. Sprinkle nuts and chocolate chips over batter. Pour hot water on top. Do not mix again. (I just heat water to boiling in microwave). Bake in preheated 350 degree oven for 45 minutes. You will be able to see peanut butter oozing out the top of the cake. Makes about 8 to 10 servings. Enjoy!
These whole wheat pumpkin biscuits are great for breakfast. Serve them with butter and honey for a real treat.
3/4 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 cup 100% pumpkin (Not the pumpkin pie mix)
1/4 cup or 4 tablespoons butter or margarine, melted
1/2 cup buttermilk
In a large mixing bowl combine whole wheat flour, all-purpose flour, baking powder, salt, sugar, baking soda, cinnamon, nutmeg, allspice and ginger. Mix well with wire whisk. Add pumpkin, butter and buttermilk and mix well with a spoon. Pour dough onto a well floured board and pat out with your hands. (I don’t try to roll this out). Cut with a biscuit cutter, glass, cookie cutter or whatever you use to make biscuits. Lightly spray baking sheet. Place biscuits on sheet and bake in preheated 400 degree oven for 15 to 20 minutes. Can brush with melted butter on tops. Makes about 15 biscuits depending on the size you make them. Enjoy!
FRIED MOZZARELLA PEPPERONI EGG ROLLS!!!
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce
On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.
In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.
Makes 10 Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
Directions: In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
<hr/>
Oatmeal Raisin Granola Bars
INGREDIENTS:
1 cup plus 2 tbsp oats
1 tbsp flour
2 tbsp honey
4 tbsp corn syrup
1 egg white
1/2 cup raisins
3 tbsp sunflower seeds
1 tsp cinnamon
1 tbsp canola oil
1 cup plus 2 tbsp oats
1 tbsp flour
2 tbsp honey
4 tbsp corn syrup
1 egg white
1/2 cup raisins
3 tbsp sunflower seeds
1 tsp cinnamon
1 tbsp canola oil
DIRECTIONS:
Preheat your oven to 325 degrees. Mix all ingredients together in a large mixing bowl until evenly distributed. The granola should stick together but no liquid should pool at the bottom (if there is excess liquid, add another tablespoon of oats and stir again).
Preheat your oven to 325 degrees. Mix all ingredients together in a large mixing bowl until evenly distributed. The granola should stick together but no liquid should pool at the bottom (if there is excess liquid, add another tablespoon of oats and stir again).
Pour the granola out into a small baking pan lined with parchment paper and mold it into the shape you want (I used my fluted tart shell because it was nearly the perfect size, and the fluting wouldn’t show through the parchment paper). Bake for about 35 minutes, or until granola is lightly browned on top and no longer feels wet. Allow to cool, and cut into bars.
I stored these in plastic wrap and it ruined their texture. Eat them within a day or two, or store them in an airtight container, not too close together, unrefrigerated, for up to a week.
Makes 8 small granola bars.
