Posted by Trish | Under Breads, Breakfast
Thursday Dec 1, 2011
Submitted by Kitty Ritenour
Serves 6-8
Ingredients
| 3- 12 oz. pkgs biscuit dough, refrigerated |
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1 c. granulated sugar |
| 2 tsp cinnamon, ground |
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½ c. margarine |
| 1 c. brown sugar, tightly packed |
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½ c. walnuts, chopped (optional) |
| ½ c. raisins |
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Directions
- Preheat oven to 350°F. Grease a bunt or tube pan.
- Mix sugar & cinnamon in a large resealable plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the mixture. Arrange the pieces in the bottom of the pan.
- Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
- In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
- Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.
Chef’s Note: Do not cut the bread! It’ll pull apart easily!
Posted by Trish | Under Confections, Dessert
Wednesday Jul 21, 2010
Submitted by Michelle Fawver
| 1 c. butter or margarine |
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1 c. water |
| 3 tbsp cocoa |
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½ c. buttermilk or sour milk |
| 2 c. sugar |
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2 c. flour |
| 2 eggs |
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1 tsp baking soda |
| dash of salt |
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Topping
| 2-3 c. mini marshmallows |
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¾ c. chopped walnuts |
Frosting
| ½ c. butter or margarine |
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7½ tbsp milk |
| 3 tbsp cocoa |
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6½ c. powdered sugar |
Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.
Posted by Trish | Under Confections, Dessert
Wednesday Jul 7, 2010
Submitted by Monica Fawver
Serves 4-6
| 4 oz. unsweetened chocolate |
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1 c. butter or margarine |
| 4 eggs |
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2 c. sugar |
| 1 c. flour |
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Frosting
| 3 c. powdered sugar |
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1 c. peanut butter |
| ½ c. butter or margarine |
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4-6 tbsp milk |
| chocolate syrup |
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In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored. Add flour & melted chocolate; still well. Pour into a greased 13″x9″ baking pan. Bake at 350°F for 25 minutes.
For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover & chill until firm.
If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.
Posted by Trish | Under Dessert, Pastries
Monday Jul 5, 2010
Submitted by Monica Fawver
Serves 6-8
| 2 c. flour |
|
2½ tsp baking powder |
| ¼ tsp salt |
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½ c. shortening |
| ¾ c. sugar |
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1 egg |
| ½ c. milk |
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2 c. fresh or frozen berries |
| ½ c. flour |
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½ c. sugar |
| ½ tsp ground cinnamon |
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¼ c. butter or margarine |
Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.
Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Posted by Trish | Under Confections, Dessert
Monday Oct 12, 2009
Submitted by Trish
Serves 6-8
| 15 oz. solid pumpkin pack |
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12 oz. evaporated milk |
| ¾ c. sugar |
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½ c. Biscuit/Baking mix |
| 2 eggs, beaten |
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2 tbs. butter or margarine, melted |
| 1 1/2 tsp pumpkin pie spice |
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2 tsp vanilla extract |
| whipped topping |
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1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F.
3. Serve in bowls with whipped topping if desired.
