Texas Sheet Cake

 it's a sin I don't have this blog posted.  From Aunt Shell custom cookbook for me.

Enjoy - A quick fast easy fam fav.  I've frozen and pulled out for easy no fuss dessert later on.

Keylime Pie Olson fam fav

 

Olson fam favorite.

I got this from my co worker Robyn when I worked at Apple Yard Art in college around the year 2001.

Still a fam favorite and I always buy the gram crust to save time.

Lime filling:

4 tsp. grated zest plus 1/2 cup strained juice from 3-4 l imes

4 large egg yolks

1 14 oz. can sweetened condensed milk

Whipped Cream Topping

3/4 cream

1/4 cup confectioners' sugar

1/2 lime sliced paper thin and dipped in sugar (optional)

1) For the filling:

Whisk zest, and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice, set aside at room temperature to thicken.

2) center rack, 325 middle rack adjust keylime pie

bake until center is set yet wiggly when jiggled 15-17

cool 4 hours or overnight

3) for whip cream up to 2 hours before serving

whip cream to soft peaks

add sugar 1 Tbsp at at time

continue to whip until stiff peaks

pipe or spread on top

Garnish with optional sliced lime slices in sugar

Ann Romney Cinnamon Rolls - with maple glaze

 

Dough:

2 packages active dry yeast or (4.5 tsp.)

1 Tablespoon sugar

1 cup warm water

1 cup milk

6 Tablespoons butter

3/4 cup sugar

1 tsp salt

5.5 cups flour

3 eggs beaten

Recipe page 89, The Romney Family Table - an excellent Recipe book

Filling:

6 tablespoons butter melted

3/4 cup brown sugar

2 Tablespoons ground cinnamon

3/4 cup raisins optional

cinnamon chips optional

Glaze:

 3 cups powdered sugar

2 Tablespoons melted butter

1/2 tsp. maple flavoring (I use mapeline)

Hot water

I bake 350 degrees

I use dental floss to cut my sweet rolls quick and fast

I believe these are Robert and my fav.  We love the maple glaze - 

These are always a conference weekend hit.

St. Patricks Day cupcakes March fun

 

enjoy

Recipe here:

Danish Cake or Cinnamon Sugar Bundt

 

This cake has a sweet history. As Matt and I moved away from our basement apartment on Gunderson Lane in Holliday Utah in Nov. 2012, pregnant with Hailey Cowan and moving to Farmington Utah 

for our 1st home purchase our neighbors Jen Goldsberry handed us this warm cake as we were literally pulling away.

It was so heart felt and now I try and make this when friends of ours move away from the area and pass on her sweet tradition.

My kids love this cake, easy to make, simple, delicous and easy to travel, freeze or use the day after as a delicious breakfast treat option.

Hailey requested for her 12th birthday treat 

pic below 3.18.25  Hailey's birthday

1 box yellow cake mix

1 large package vanilla instant pudding

8 oz. sour cream

1 tsp.almond extract

4 eggs

3/4 cup oil

cinnamon sugar (we keep ours in a contact shaker jar)

Heavily spray bundt pan with non-stick spray then coat or sprinkle with cinnamon sugar.

In a seperate bowl, combine all 6 main ingredients

Pour into bundt pan and bake for 40-45 minutes at 325 degrees

Turn onto plate and sprinkle with more cinnamon sugar.

thanks Jen Goldsberry - your continuous love and service and spread on today

Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract (we haven't found yet- still hunting but in theory sounds great - we have seen strawberry)

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

Gingersnaps with a Hershey kiss

 

These are one of my dad's favorite cookies.  I think the recipe originally came from Michelle Wood and my dad loves them with a Hershey kiss on top of them.  I like them plain and with the chocolate kiss.

Easy recipe and makes a lot so it's fun to share.

3 cups sugar

2 1/4 cups shortening

3/4 cup molasses (dark green label)

cream above

add 3 eggs

6 cups flour  with the spices/etc. below (Gradually)

1 tsp. salt

1 Tablespoon Cinnamon

1 Tablespoon Cloves

1 Tablespoon Ginger

2 Tablespoon baking soda

roll in a ball (I use a medium cookie scoop) and then roll into sugar

medium scoop yields 6 dozen cookies

Do not grease the pan

Bake 350 for 8-10 min.

When they get the lines in them take them out.

Something extra add the Hershey kiss on top (1 store package tops most unwrapped)

Enjoy hot out of the oven or days later they are a yummy fall cookie treat.

Sourdough Carrot Cake

 

Food Nanny page: 151 

makes 1 double layer cake or 1 bundt cake

This was DELICIOUS and even a contender for DV carrot cake -   YUM YUM

Cake:

2 cups White Kamut flour or 2 1/4 cups organic all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. French gray coarse salt

2 cups sugar

1 1/4 cups oil

4 eggs

3/4 cup discard

4 cups carrots (4-5 large carrots peeled and grated)

1 cup coconut

Icing:

3 cups powdered sugar

1 (8 ounce) package cream cheese  room temp

5 Tbsp butter

1 tsp vanilla

1 tsp almond extract

1) Preheat the oven to 350 F. and grease two 9'' cake pans (I use parchment too)

2)Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl

3) In a large bowl with an electric mixer or dough hook beat sugar, oil, eggs, and discard until well blended.  Mix in dry ingredients just until blended.  Fold in carrots and coconut.  Divide evenly into prepared pans.

4) Bake for 30-40 min. until a toothpick comes out clean.

5) Cool on racks for 10 min. before removing from pans.  Cool completely before adding icing.

6) Prepare icing by blending all ingredients until smooth enough to spread.  Avoid over mixing

7) To frost the cake place a layer on a plate and spread with half the icing.  Place the second layer on top and continue spreading the rest of the frosting to cover the cake.

Optional: place the cake in the freezer until ready to frost.  Leftover cake can be frozen with the icing on.  The cake can also be made in a bundt pan, or into mini cupcakes.  Bake bundt cake for approximately 40 min. and mini muffins for 15 min.

Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: 

Pecan Praline Sourdough Pumpkin Bundt Cake

 

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Pecan Praline Topping:

• 1/4 cup salted butter, melted
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Sourdough Pumpkin Bundt Cake:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: 2 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup salted butter, at room temperature
• 1/2 cup olive oil
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs, at room temperature
• 15 oz can pumpkin puree
• 1/2 cup sourdough discard (sub: greek yogurt)
• 2 tsp vanilla extract

Cream Cheese Glaze:

• 6 oz cream cheese, softened
• 3 tbsp milk
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

Preheat the oven and prepare the pan:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare pecan praline topping:

1. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside.

Make the rest of the cake:

1. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.
3. Add in the eggs, and whisk/beat until combined.
4. Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.
5. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.
6. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.
7. Bake at 350F for 40 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. (check your oven around this time if you need 10 min. more or it's good... depending on your preheat settings)
8. Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

Make the cream cheese glaze, top, and serve:

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
2. Once cooled, top with the cream cheese glaze. Slice and serve.
3. Enjoy!

I loved even better the next day.  I doubled as I have 2 bundt pans and love pumpkin and had a ton of leftover Sourdough discard and love using that up - makes things amazing!

recipe from here:

Creme brulee

 

Liz Cowan showed me and Jenna T how to make these delicious Gluten free treats.  We got our custard on and blow torch fired up and had a blast.  My dad loves crème brûlée 🍮 and I knew I needed to master this. I like how you can prep a few days ahead and fire up when you want to serve these and an easy gluten free treat. 

Super easy if you have the supplies.

French

 Prep Time 20minutes minutes

 Cook Time 30minutes minutes

 Chill Time 3hours hours

 Total Time 3hours hours 50minutesminutes

 Servings 6 servings

 Calories 519kcal

Ingredients

• ▢ 3 cups heavy cream (720mL)
• ▢ 2 tsp. Madagascar vanilla bean paste (crucial). Get from Gygis see link 
• ▢ 5 egg yolks
• ▢ ½ cup granulated sugar plus more for topping (100g)
• ▢ ⅛ teaspoon salt
• Need ramekins, torch (or broil method), sieve, 
• single batch makes 9 amazon portable dishes*

Recipe modified from Preppy Kitchen

Crème Brûlée was just for fancy restaurants, think again! Enjoy this creamy custard with a caramelized sugar topping anytime at home with this easy-to-follow recipe. You’ll love the satisfying crunch of the caramelized sugar and the perfectly smooth texture of the vanilla bean custard. All you need is a few ramekins and a kitchen torch to bring the restaurant to your dining room!

I love how simple ingredients combine to make this elevated and comforting custard. Heavy cream is simmered with a whole vanilla bean to infuse the vanilla flavor into the cream. Eggs, cream, and sugar are whisked together before the cream mixture is added to complete the custard. Sprinkle the baked custard with sugar and caramelize using a kitchen torch for a truly stunning and special dessert! 

HOW TO MAKE CRÈME BRÛLÉE

1. Preheat the oven to 325°F. Add the cream to a small saucepan.

2. Add 2 tsp Madagascar vanilla bean paste to the cream and bring to a simmer over medium heat. Remove from heat and let stand for 15 minutes. (We don't deal with the vanilla bean stuff when we have discovered this Madagascar Vanilla Bean paste - add to your icecreams etc.  so so good)

3. Separate the eggs and place the yolks in a large bowl.

4. Whisk together the egg yolks, 1/2 cup sugar, and salt.

5. Strain the cream through a fine mesh strainer into a bowl. Discard any solids and the vanilla bean pod.

6. Slowly whisk the hot cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.

7. Place 6 (6-ounce) shallow ramekins in a large baking dish or roasting pan and divide the custard among them. (Fill to the tops as they don’t really puff up and that is where the dessert will settle) Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. Bake for 30 to 40 minutes or until the custard edges are set,(*about 25 min if using a disposable or smaller party serving toss and go dish) but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the hot water bath (I simply move out of the bath about 10 min out) then chill for several hours.

8. When ready to serve, sprinkle sugar evenly over the top of each chilled custard, about 1 to 1½ teaspoons each. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.

PRO TIPS FOR MAKING THIS RECIPE

• Use a mesh sieve for the smoothest custard. Strain the vanilla bean and cream mixture before adding the cream to the eggs. Strain the custard mixture before transferring it to the ramekins. These two straining steps will result in the smoothest velvet-like custard.
• Add the hot cream mixture to the egg mixture slowly. For a creamy and smooth custard, temper the egg yolks S L O W L Y  by adding the hot heavy cream mixture a little at a time while whisking continuously. If you pour the cream in too quickly you will risk scrambling the egg yolks.(yep guilty of too fast and you lose part of your precious eggs to the scrambled effect 🤪🙃)
• Transfer the custard to a measuring cup with a spout. Use a large measuring cup or a medium bowl with a spout to easily pour the custard into the ramekins for baking. (I use Gygis squeezable bowl)  This will prevent spilling and assist with evenly distributing the custard.
• Use 6-ounce ramekins. This recipe works best with 6-ounce ramekins. (Bought cute ones off Temu if you like that or disposable from Amazon here) If you use larger or smaller ramekins, adjust the cooking time and cook until the edges are set but the center wobbles slightly when gently shaken. If you use a shallow ramekin, you’ll have more surface area for the sugar topping, but be sure to reduce the baking time.
• Add the boiling water slowly. Slowly and carefully pour the boiling water into the baking dish until it comes halfway up the side of the ramekins. Be careful not to splash any water into the custard. This water bath is essential to a creamy, smooth creme brulee, so don’t skip it. (I don’t use boiling water I just add warm water).
• Alternate water bath option. Typically, you pour the hot water into the baking dish after the filled ramekins are already placed in it. If you find this difficult, or your baking dish is a tight fit with the ramekins, you can fill the dish first with enough water to cover the bottom by ½ inch, then add the empty ramekins, and fill with custard.
• Keep the kitchen torch moving to evenly caramelize the sugar. Sprinkle the sugar in an even layer atop the custard and make sure it completely covers the custard and touches the sides of the ramekins. Keep the torch moving to evenly caramelize the sugar and prevent the sugar from burning.  There is a sweet spot w sugar… not too much and not too little and move quickly so the sugar is torched about a min or so after you add the sugar.

How do I store leftovers?

Set custard can be stored in the refrigerator for up to 2 days. Allow the custard to cool at room temperature for several minutes, then cover loosely with plastic wrap and refrigerate. Top with sugar and torch to a carmelized finish just before serving. If there is moisture on the top of the custard after storing, use a paper towel to blot the top dry before adding the sugar.

Never knew:

Can I make this crème brûlée recipe without a kitchen torch?

You can use your oven broiler to caramelize the sugar if you don’t have a kitchen torch. Top the custard with sugar and then broil for 1-2 minutes. Be sure to keep an eye on the crème brûlée as it broils to avoid burning.