Apple Fritters

 

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tablespoons applesauce
• 2 large Granny Smith or Honey Crisp apples peeled, cored and diced
• canola oil for frying

GLAZE

• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla

INSTRUCTIONS

1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add 1/3 cup milk, eggs and applesauce. Stir just to combine. Fold in apples.
2. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees.  Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side.  Remove to paper towels to drain.
3. Whisk together 1/4 cup milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated.  Place on wire racks to air dry and drip.

Butter cookie banana pudding

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Ingredients

• 2 Blue tins of Danish Butter Cookies
• 6-8 bananas  sliced
• 2 cups  milk
• 1 pkg (5 oz) French Vanilla flavored Instant Pudding Mix
• 1 pkg (8 oz) cream cheese at room temperature 
• 1 can (14 oz) sweetened condensed milk
• 1 bowl (8 oz) Cool Whip thawed 

Instructions

• Line the bottom of a 13X9-inch pan with Danish cookies. Layer sliced bananas on top of cookies. 
• In medium bowl, mix together milk and pudding mix. In separate bowl, use a hand mixer to mix together cream cheese and sweetened condensed milk. Stir in Cool Whip. Add cream cheese mixture to pudding and stir well. 
• Pour pudding mixture over bananas and top with remaining cookies. Refrigerate until ready to serve. At least until cookies are soft.

Better than sexy cake

Ingredients

• Devil’s Food Chocolate cake mix plus ingredients listed on the cake box
• 1 14- ounce can sweetened condensed milk
• 1 16- ounce jar caramel sauce
• 1 8- ounce tub of Cool Whip
• 4 Heath bars chopped

Instructions

• Preheat oven to 350 degrees. Prepare a 9x13 dish by spraying with nonstick spray.
• Make the cake according to the package directions for a 9x13 cake.
• When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
• Pour the sweetened condensed milk all over the top of the cake and spread it out.
• Then pour the caramel sauce over the top of the cake and spread it out.
• Refrigerate the cake for at least two hours.
• Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.

It’s simple but delicious 

Caramel Cinnamon Rolls

Ingredients

• 2 cups warm water barely warm to your wrist
• 1/4 cup sugar white, granulated sugar
• 2 Tablespoons yeast active dry yeast
• 1/4 cup butter melted
• 2 large eggs
• 1 Tablespoon Salt
• 
  
• 5.5-6 cups Flour

Ingredients for the Cinnamon and sugar filling

• 1/2 cup butter melted
• 1 cup brown sugar
• 2 Tablespooons Cinnamon 

Caramel Sauce for Cinnamon Rolls

• 1/4 cup butter
• 1 cups brown sugar
• 1/2 cup karo syrup 
• 1/2 can sweetened condensed milk

Instructions

• in a large bowl ( I like to use my Kitchen Aid for this recipe And use the kneading hook.  If you aren't using an electric mixer and plan to knead the dough by hand, no worries, just double the kneading time) add the warm water, sugar, and yeast. Stir and let the yeast activate for a couple of minutes. By activating you will see it start to foam.
• Add the melted butter, eggs, salt, and 2 cups of flour.  Stir in the electric mixer with the bread hook for 2 minutes or until everything is mixed and the dough is stringy.
• Add 2 more cups of flour while stirring.  Add up to 5.5-6 cups total.  You will know you've added enough flour when the dough pulls away from the sides of the mixing bowl.  (if you are mixing by hand, it's when you can knead the dough and the dough isn't sticking to your hands.)
• Continue to knead for 3 minutes.  
• Let the dough rest in a warm place, about 30 minutes until double.
• Roll the dough out onto a floured surface and roll out with a rolling pin until the dough is evenly about 1/2" thick.  
• Spread the 1/2 cup of butter out onto the rolled dough. Sprinkle the cinnamon on the butter and spread the brown sugar on it too. 
• Rolls the dough up into a long tube and cut into 1" slices.
• Lay the slices in a greased 9 by 13" baking pan. Let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
• Bake in a 350 degree oven for 18-22 minutes or until the bottom and the top is golden brown.  

How to make Caramel Sauce for Cinnamon Rolls

• In a non-stick saucepan, melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. Constantly stir and bring the caramel mixture to 220 degrees measuring with a candy thermometer. 
• Use a non-stick pan. Melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. 
• Stir while the ingredients dissolve and melt together. Bring to a rapid boil.  Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls. 
• Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
• The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It's pourable and saucy at that temperature. If you'd like to be able to pour it when it's cool or just out of the fridge, cook the caramel to 210-215 degrees. If you'd like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees. 

Cinnamon rolls

Ingredients

• 1 1/2 tablespoons Active Dry Yeast
• 1 1/2 tablespoons granulated sugar
• 1/2 cup warm water 115 degrees F.
• 8 tablespoons 1stick unsalted melted butter
• 3/4 cup warmed whole milk or heavy cream 115 degrees F.
• 3/4 cup granulated sugar
• 1 large egg
• 4 cups All-Purpose flour plus more for dusting counters
• 1 teaspoon kosher salt

Cinnamon/Sugar Layer

• 8 tablespoons 1stick unsalted softened butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons softened unsalted butter for buttering pan
• 1/4 cup packed light brown sugar for sprinkling over buttered pan

Frosting

• 8 ounces softened cream cheese
• 8 tablespoons 1 stick softened unsalted butter
• 2-3 cups powdered sugar

Instructions

• Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. 
• Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size. 
• Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14x24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces. 
• Take 4 tablespoons softened butter and spread on bottom of 9x13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly. 
• Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
  
  

Pineapple upside down cuffins

1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix

1 (3.4 ounce) Vanilla Instant Pudding

3 eggs

1/3 cup oil

2/3 cup pineapple juice

1/3 cup milk

1 (8 ounce) can pineapple slices, drained (save juice)

1 (8 ounce) can crushed pineapple, drained (save juice)

Topping

1 stick butter, melted

1 cup brown sugar

maraschino cherries

Spray muffin tins well with cooking spray.  Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer.  Fill cups 1/2 to 3/4 full with cake mix.  Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing.  Turn cupcakes upside down on a platter and add cherries.

Carrot cake cheesecake

INGREDIENTS

CHEESECAKE:

•  2 (8-ounces each) packages cream cheese, room temperature
•  1/2 cup granulated sugar
•  2 large eggs
•  1 teaspoon flour
•  1 teaspoon vanilla extract
•  1/2 cup sour cream

CARROT CAKE:

•  3/4 cup vegetable or canola oil
•  1/4 cup packed light brown sugar
•  3/4 cup granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1 1/4 cups all-purpose flour
•  1/2 teaspoon baking soda
•  3/4 teaspoon cinnamon
•  1/4 teaspoon nutmeg
•  Pinch cloves
•  1/4 teaspoon salt
•  1/2 pound finely grated carrots (1 cup or so)

CREAM CHEESE FROSTING:

•  3 ounces cream cheese, room temperature
•  2 tablespoons butter, softened
•  1 1/2 cups powdered sugar
•  1 teaspoon vanilla
•  1 tablespoon sour cream

INSTRUCTIONS

1. For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
2. For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
3. Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch springform pan with cooking spray. Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Just dollop. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Again, don't spread it out. If the lumpiness is stressing you out, I promise that it will all work out. Spread the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
4. Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That's ok. It will settle after it cools and will be covered with frosting so the cracks won't matter. Take care not to overbake the cheesecake or the carrot cake bottom and sides will be dry. It's a fine balance between taking it out before it's overbaked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
5. Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
6. When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.

Lemon sugar cookies

INGREDIENTS

COOKIES:

•  1 1/4 cups (9.25 ounces) granulated sugar
•  2 tablespoons lemon zest (from about 3 medium lemons)
•  1 cup butter (8 ounces, 16 tablespoons), softened
•  3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
•  3/4 cup (3 ounces) powdered sugar
•  1/2 teaspoon baking soda
•  1/2 teaspoon cream of tartar
•  1/2 teaspoon salt
•  3 to 4 tablespoons fresh lemon juice
•  2 large eggs
•  5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
•  Granulated sugar for pressing the cookies

FROSTING:

•  1 cup (8 ounces, 16 tablespoons) butter, softened
•  1 tablespoon sour cream
•  1/2 to 1 tablespoon lemon zest (from about 1 medium lemon)
•  5 cups (20 ounces) powdered sugar
•  1/4 cup fresh lemon juice

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
4. Add the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
5. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
6. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
7. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
8. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
9. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.
10. Frost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).

Banana pudding cheesecake

Ingredients

1 1/2 cups finely crushed vanilla wafers

• 1/2 cup crushed wafers for the topping 
• 1/4 cup Unsalted  butter , melted
• 2 ripe bananas, diced
• 1 ripe banana, mashed
• 1 tablespoon lemon juice
• 2-3 tablespoons light brown sugar
• 3 (8-ounce) packages cream cheese , softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• whipped cream and vanilla wafers for garnish

Instructions

• Preheat oven to 350 degrees.
• In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
• Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
• In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
• Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
• Gradually add granulated sugar.
• Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
• Beat in vanilla extract.
• Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
• Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
• Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
• Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
• Garnish with whipped cream and vanilla wafers.