holiday recipes
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Apple pie
Added: 2014-11-15 by another contributor
Make 2 9" pie shells or buy pillsbury ready made crusts. 4 to5 Granny Smith apples 6 to 8 good baking apples like honey crisp or gala 2 tbls cinnamon 1 tsp nutmeg 1 tsp vanilla 1 c sugar or half stevia half sugar 1/2 stick good unsalted butter Pinch of salt 1 to 2 tbls flour Slice apples and put in heavy pot with butter and sugar and spices. Let cook at low heat for about 20 min. Add flour and stir in well Pour mixture into pie crust. Put top crust over apple mix Rub a little room temp butter on top of crust and sprinkle sugar all over top crust. Make slices in top crust. Put into 375 oven and bake for 55 to 60 min. Be sure to put aluminum foil at bottom of oven
Added: 2014-11-15 by another contributor
Make 2 9" pie shells or buy pillsbury ready made crusts. 4 to5 Granny Smith apples 6 to 8 good baking apples like honey crisp or gala 2 tbls cinnamon 1 tsp nutmeg 1 tsp vanilla 1 c sugar or half stevia half sugar 1/2 stick good unsalted butter Pinch of salt 1 to 2 tbls flour Slice apples and put in heavy pot with butter and sugar and spices. Let cook at low heat for about 20 min. Add flour and stir in well Pour mixture into pie crust. Put top crust over apple mix Rub a little room temp butter on top of crust and sprinkle sugar all over top crust. Make slices in top crust. Put into 375 oven and bake for 55 to 60 min. Be sure to put aluminum foil at bottom of oven
pumpkin cake
Added: 2014-11-15 by another contributor
Ingredients CAKE: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts FILLING: 1 pkg. (8 oz.) cream cheese 1 cup powdered sugar 6 tablespoons butter or margarine 1 teaspoon vanilla extract Powdered sugar (optional for decoration) In this recipe LIBBY'S® 100% Pure Pumpkin LIBBY'S® 100% Pure Pumpkin Instructions FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Added: 2014-11-15 by another contributor
Ingredients CAKE: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts FILLING: 1 pkg. (8 oz.) cream cheese 1 cup powdered sugar 6 tablespoons butter or margarine 1 teaspoon vanilla extract Powdered sugar (optional for decoration) In this recipe LIBBY'S® 100% Pure Pumpkin LIBBY'S® 100% Pure Pumpkin Instructions FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.