Happy Thanksgiving!

Happy Thanksgiving to our readers and followers! 

"Yours, O LORD, is the greatness and the power

and the glory and the majesty and the splendor,

for everything in heaven and earth is yours.

Yours, O LORD, is the kingdom;

you are exalted as head over all.

Wealth and honor come from you;

you are the ruler of all things.

In your hands are strength and power

to exalt and give strength to all.

Now, our God, we give you thanks,

and praise your glorious name."

- I Chronicles 29:11-13

Thanksgiving recipes soon to come.  Be blessed today!

White Cake Icing

The key to a white cake icing is using shortening and powdered sugar.  The shortening gives it a white color.  Using butter or butter-flavored shortening will dull the color of the icing and make it appear yellow next to a white cake. This icing goes well with a pretty white cake!

Ingredients

1 1/8 cup shortening

3 1/2 - 4 cups powdered sugar

1 3/4 tsp. vanilla extract, clear

1/4 tsp. almond extract

3/4 tsp. butter flavoring

2 1/2 T. water

Directions

Place shortening in mixer bowl.  Add about half of the powdered sugar.  Add flavorings and beat until creamy.

Gradually add remaining powdered sugar, alternating with water.

Add water until desired consistency is reached.  Makes 2 1/2 cups

Happy munching!

White Cake

This is delicious, fool-proof cake recipe!  It has a hint of almond extract and a light, fluffy consistency.  Pairs well with white cake icing for a wedding cake or pretty white cupcakes. 

Ingredients

2 1/2 cups flour

2 cups sugar

1/2 tsp. salt

2 1/2 tsp. baking powder

1 cup shortening

1/4 cup + 9 T. milk, room temp

7 egg whites, room temp

2 1/2 tsp. vanilla extract

1/2 tsp. almond extract

Directions

Preheat oven to 350 degrees

Combine flour, sugar, salt, and baking powder in mixer bowl.  Add shortening to dry ingredients in mixer.  Mix for 1 minute or until mixture looks like fine crumbs.

Add 1/4 cup of milk while mixing for 1 minute.

Combine the egg whites, vanilla extract, almond extract, and 9 T. milk.  Add slowly to mixer while mixer is running.  Mix for 2 minutes.

Scrap bowl and paddle, and continue mixing on low speed for 2 minutes.  

Pour batter into greased and floured pans (1, 9"x13"; 2, 9" rounds; 22-24 cupcakes)

Bake at 350 degrees for 20-30 minutes or until cake springs back when lightly pressed in the  center.

Let cool completely in pan.

Happy munching!

Herbed Salmon

Fish is a tricky meat.  Some people really like it, some people like it but are allergic, and some people do not like it at all!  If you are someone who likes fish, then you will enjoy this recipe for herbed salmon.  It uses fresh herbs and lemon to create a flavorful and zesty taste.  You can use salmon or another flaky fish, such as tilapia or flounder.

Ingredients

1 lb. skinless salmon fillet, cut into 4 portions
1 lemon
1 T. snipped fresh dillweed
1 T. snipped fresh tarragon or lemon thyme
1 T. snipped fresh Italian parsley or bias-sliced chives
1/2 tsp. ground black pepper
2 T. butter, softened
Lemon peel and fresh herbs (optional for topping)

Directions

Preheat oven to 350 degrees.  Rinse fish; pat dry.  Shred 1 teaspoon of peel from lemon; set aside.  Juice half the lemon.  In a small bowl, combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine.  Spread evenly on salmon.

Heat a nonstick skillet over medium heat.  Add salmon, herb side down.  Cook 3 minutes or until golden brown.  Turn salmon; pour lemon juice over.  Transfer fish to nonstick/sprayed baking pan and place pan in oven.  Cook for 3 to 7 minutes or until salmon flakes easily with a fork.

Transfer to serving plates; drizzle with pan juices.  Top with additional peeled lemon peel and snipped fresh herbs.  Makes 4 servings.

ON THE SIDE: Serve with grains mixed with asparagus, green beans, or other seasonal vegetable.

Happy Munching!

Chocolate Cream Pudding

For this recipe, we found it does the best when made in a double boiler. It is wonderfully creamy and perfectly chocolatey.

Ingredients

1 cup white sugar

 2 tablespoons cornstarch

 1/4 teaspoon salt

 2 cups milk

 2 (1 ounce) squares unsweetened chocolate, chopped

 2 egg yolks

 2 tablespoons butter

 2 teaspoons vanilla extract

Directions

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving. (Makes about 2 cups of pudding)

Happy Munching!

Personal Size Breakfast Casserole

 Miss Grace made up this fun and delicious recipe this afternoon, and thought all of you fried-egg-fans out there would enjoy it.

1. Start with a personal size baking dish.  Grease lightly.

2. Fry 2 cups of frozen hash brown in 3 TBSP. of Olive or Vegetable Oil until golden brown. Add salt and pepper to taste. Set aside. 

3. Fry bacon until crisp. Cut into small pieces and add to hash brown mixture.

4. Chop 1 green onion and add to bacon-potato mixture. Stir.

5. Pour into lightly greased personal baking dish. Cover with desired amount of cheese (your choice).

6. Crack two eggs over entire mixture. Sprinkle pepper over eggs. Do not stir!

**Be careful not to break the yolks.**

7. Bake for 25 minutes (30-35 if made ahead and chilled) @ 375 or until egg appears set.

Yum!

Happy Munching!

Tomato Bisque Soup

Miss Grace just finished making this for our Church's annual Fall Conference. It is a wonderful soup that is perfect for one of those days when its cold and rainy and you are in the mood for some grilled cheese and some  homey, delicious soup. We make it all the time just for those type of days.  Enjoy!

Ingredients

4 tablespoons unsalted butter

1 tablespoon minced bacon (about 1/2 ounce)

1 Spanish onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 tablespoons all-purpose flour

5 cups chicken broth, homemade or low-sodium canned

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon kosher salt

Freshly ground black pepper

Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon and fresh basil, and serve immediately.

Happy Munching!

Pumpkin Pie Cake

It's that time of year again!  The time of year where we pull out our boots, scarves, light coats, firewood, and pumpkin recipes.  This recipe is a delicious twist on the traditional pumpkin pie, and the yellow cake crumble on top makes it almost like a pumpkin cobbler.    

Ingredients

1 (30 ounce) can pumpkin pie mix
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan. 
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan. 
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top (optional).
Bake for 55 to 60 minutes, or until done.
Can either serve in pan or cut into bars before serving.

Photo courtesy of Libby's (R)

We hope this helps bring fall into your home and kitchen.  What do you think would go well on top of this dessert?  Ice cream?  Whipped cream?

Happy Munching!
Emily and Miss Grace
 

Incredible Edible Peanut Butter Chip Cookies

If you like Reese's cups, then there are no words to describe how wonderful these cookies are.  They make a large batch, which is a good thing, because people tend to eat about four per person when these are served.

Ingredients

2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine , softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

Heat oven to 350°F. 

 Stir together flour, cocoa, baking soda and salt; set aside.
 Beat butter and sugar in large bowl with mixer until fluffy. 

Add eggs and vanilla; beat well. 

 Gradually add flour mixture, beating well. Stir in peanut butter chips. 

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) 

Cool slightly; remove from cookie sheet to wire rack. Cool completely. 

About 4-1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

These really, truly are one of our absolute favorite cookies ever. We hope you enjoy! FYI- we tried using just 2 sticks of butter once. While they were still good, they weren't as amazing.

Happy Munching!

Banana Crumb Muffins

These are perfect for brunch, a special breakfast, or to give as a present to a neighbor or friend!  The crumb topping is what makes these muffins most delicious.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Happy Munching!