I love desserts and it seems that you sisters do to! Here are some very tasty desserts!
Orange Blowknots with Orange Icing
by Karen Miles
5 1/4 to 5 3/4 cups all-purpose flour
1 1/4 cup milk
1/2 cup butter, margarine, or shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 tablespoons finely shredded orange peel
1/4 cup orange juice (concentrated or freshly squeezed - I used freshly squeezed juice and it turned out great!)
1 recipe Orange Icing (see below)
Directions:
1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir the milk, butter, sugar, and salt just till warm (120-130 degrees F) and the butter almost melts -make sure to watch closely. Do not let it boil. It should only take about a minute on low heat - Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.
2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place till double in size (about 1 hour).
3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets; set aside.
4. Roll each portion of the dough into a 12 x 7-inch rectangle Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 400 degrees F oven about 12 minutes or till golden. Immediately remove rolls from baking sheets. Cool on wire racks. Drizzle with Orange Icing.
Orange Icing (Optional)
In a small mixing bowl combine 1 cup shifted powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1-2 tablespoons) to make icing easy to drizzle.
1 1/4 cup milk
1/2 cup butter, margarine, or shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 tablespoons finely shredded orange peel
1/4 cup orange juice (concentrated or freshly squeezed - I used freshly squeezed juice and it turned out great!)
1 recipe Orange Icing (see below)
Directions:
1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir the milk, butter, sugar, and salt just till warm (120-130 degrees F) and the butter almost melts -make sure to watch closely. Do not let it boil. It should only take about a minute on low heat - Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.
2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place till double in size (about 1 hour).
3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets; set aside.
4. Roll each portion of the dough into a 12 x 7-inch rectangle Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 400 degrees F oven about 12 minutes or till golden. Immediately remove rolls from baking sheets. Cool on wire racks. Drizzle with Orange Icing.
Orange Icing (Optional)
In a small mixing bowl combine 1 cup shifted powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1-2 tablespoons) to make icing easy to drizzle.
BYU Mint Brownies
by Karen Miles
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
A-MAZ-ING Chocolate Cake
by Haley Reeder
1 yellow cake mix
½ c. sugar
1 small box instant chocolate fudge pudding mix
¾ c. oil or applesauce
¾ c. water
4 eggs
1 c. sour cream
12 oz. milk chocolate chips
Combine all except chocolate chips; mix well. Add choc. chips. Pour into well-greased & floured bundt pan.
Bake 350 60 min.
½ c. sugar
1 small box instant chocolate fudge pudding mix
¾ c. oil or applesauce
¾ c. water
4 eggs
1 c. sour cream
12 oz. milk chocolate chips
Combine all except chocolate chips; mix well. Add choc. chips. Pour into well-greased & floured bundt pan.
Bake 350 60 min.
Perfect Pie Crust
by Haley Reeder
1 c. flour per crust
½ c. shortening per crust
¼ c. COLD water per crust
About ½ t. salt total (two crusts)
Mix all together with pastry cutter. The key to flaky pie crust is to handle it as little as possible. Also, be strict with the water.
If you just need the crust baked, 10-15 min. at 375°; if you are baking it with filling, just follow the pie directions.
½ c. shortening per crust
¼ c. COLD water per crust
About ½ t. salt total (two crusts)
Mix all together with pastry cutter. The key to flaky pie crust is to handle it as little as possible. Also, be strict with the water.
If you just need the crust baked, 10-15 min. at 375°; if you are baking it with filling, just follow the pie directions.
Gooey Butter Cake
by Keri Shurtliff
1 pkg. yellow cake mix
2 eggs
1/2 c. margarine
8 oz. cream cheese
1 tsp. vanilla
2 eggs
1 lb. box powdered sugar
Mix first three ingredients and pour into a 9 x 13 inch greased and floured pan. Mix remaining ingredients and pour over cake mix in pan. Bake at 350 degrees for 45 minutes.
2 eggs
1/2 c. margarine
8 oz. cream cheese
1 tsp. vanilla
2 eggs
1 lb. box powdered sugar
Mix first three ingredients and pour into a 9 x 13 inch greased and floured pan. Mix remaining ingredients and pour over cake mix in pan. Bake at 350 degrees for 45 minutes.
Cheesecake Pie
by Keri Shurtliff
1 (8oz.) pkg. cream cheese, soft
1/3 c. sugar
2 tsp. vanilla
8 oz. Cool Whip
1 (6oz.) graham cracker pie crust
Assorted fresh fruit
Beat cream cheese, sugar, and vanilla until smooth. Add in whip cream. Spoon into crust. Place the pie in the refrigerator until set, about 3 hours. Before serving, arrange fruit on filling.
1/3 c. sugar
2 tsp. vanilla
8 oz. Cool Whip
1 (6oz.) graham cracker pie crust
Assorted fresh fruit
Beat cream cheese, sugar, and vanilla until smooth. Add in whip cream. Spoon into crust. Place the pie in the refrigerator until set, about 3 hours. Before serving, arrange fruit on filling.
Heavenly Hash
by Keri Shurtliff
1 c. flour
1 c. nuts
1/2 c. butter or margarine
1 c. powdered sugar
1 c. Cool Whip
8 oz. cream cheese
2 sm. boxes instant pudding, any flavor (I prefer banana.)
2 1/2 c. milk
Layer 1 - Cream together flour, nuts and butter. Press into 9x13inch pan. Bake for 15 minutes at 350 degrees.
Layer 2 - Blend powdered sugar, cool whip and cream cheese. Beat until fluffy. Spread over cooled first layer.
Layer 3 - Beat together pudding and milk. Pour over layer 2.
Layer 4 - Cover with cool whip and top with nuts.
1 c. nuts
1/2 c. butter or margarine
1 c. powdered sugar
1 c. Cool Whip
8 oz. cream cheese
2 sm. boxes instant pudding, any flavor (I prefer banana.)
2 1/2 c. milk
Layer 1 - Cream together flour, nuts and butter. Press into 9x13inch pan. Bake for 15 minutes at 350 degrees.
Layer 2 - Blend powdered sugar, cool whip and cream cheese. Beat until fluffy. Spread over cooled first layer.
Layer 3 - Beat together pudding and milk. Pour over layer 2.
Layer 4 - Cover with cool whip and top with nuts.
Surprise Fruit Cobbler
by Keri Shurtliff
The “surprise” is the way the dough starts on the bottom and then travels to the top during baking to form a cake-like “crust.”
Ingredients
0.5 cup (1 stick) Butter, cut up
1 cup All-Purpose Flour
1 cup Granulated Sugar
2 teaspoon Baking Powder
0.75 cup Milk
3.25 cup Fresh Canned Fruit, drained (I prefer to put in peaches.)
0.75 cup Firmly Packed Brown Sugar
1 count Ground Cinnamon
1 count Ice Cream or Whipped Cream (optional)
Preheat the oven to 350 degrees. Melt the butter in a square baking pan in the oven. Remove the pan from the oven. Stir the flour, granulated sugar, and baking powder in a medium bowl. Stir in the milk. Gently pour the mixture into the melted butter in the baking pan. Do not stir. Place fruit of your choice evenly over the batter, top with the brown sugar, and sprinkle with cinnamon. Bake until the cobbler is well-browned and the fruit is cooked (if using raw fruit). The baking time will vary depending on the fruit. Start checking for doneness at 40 minutes.
Ingredients
0.5 cup (1 stick) Butter, cut up
1 cup All-Purpose Flour
1 cup Granulated Sugar
2 teaspoon Baking Powder
0.75 cup Milk
3.25 cup Fresh Canned Fruit, drained (I prefer to put in peaches.)
0.75 cup Firmly Packed Brown Sugar
1 count Ground Cinnamon
1 count Ice Cream or Whipped Cream (optional)
Preheat the oven to 350 degrees. Melt the butter in a square baking pan in the oven. Remove the pan from the oven. Stir the flour, granulated sugar, and baking powder in a medium bowl. Stir in the milk. Gently pour the mixture into the melted butter in the baking pan. Do not stir. Place fruit of your choice evenly over the batter, top with the brown sugar, and sprinkle with cinnamon. Bake until the cobbler is well-browned and the fruit is cooked (if using raw fruit). The baking time will vary depending on the fruit. Start checking for doneness at 40 minutes.
Monkey Bread
by Keri Shurtliff
1 packages Package of Frozen Rolls
0.5 cup Brown Sugar
0.5 cup Melted Butter
1 packages Butterscotch Pudding, not instant
3 teaspoon Cinnamon
Grease a bundt pan. Put in frozen dough balls. Pour melted butter over dough. Mix dry ingredients. Sprinkle on dough and let rise until doubled. Pre-heat oven to 375°. Cook for 15 to 20 minutes. Run a knife around the edges of the pan, and then invert the bread onto a serving plate. Let cool 3 – 4 minutes before serving. Brought to you by BYUTV The Food Nanny
0.5 cup Brown Sugar
0.5 cup Melted Butter
1 packages Butterscotch Pudding, not instant
3 teaspoon Cinnamon
Grease a bundt pan. Put in frozen dough balls. Pour melted butter over dough. Mix dry ingredients. Sprinkle on dough and let rise until doubled. Pre-heat oven to 375°. Cook for 15 to 20 minutes. Run a knife around the edges of the pan, and then invert the bread onto a serving plate. Let cool 3 – 4 minutes before serving. Brought to you by BYUTV The Food Nanny
Banana Bread
by Keri Shurtliff
3 count Bananas, cut up
1 cup Sugar
0.5 count (1 stick) Butter, at room temperature
2 count Eggs
1 teaspoon Vanilla Extract
2 cup All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.125 teaspoon Salt
0.5 cup Coarsely Chopped Walnuts or Pecans (optional)
Preheat the oven to 300 degrees and grease a 9 x 5 x 3-inch loaf pan. In a large bowl, mash the bananas. Add the sugar and butter and mix with an electric mixer until smooth. Add the eggs and vanilla and mix on low about 1 minute. Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the banana mixture all at once. Stir with a wooden spoon just until combined. Fold in the nuts, if using. Scrape the batter into the prepared pan and bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean, but not dry. Let cool in pan 10 minutes, then turn out onto a wire rack.
1 cup Sugar
0.5 count (1 stick) Butter, at room temperature
2 count Eggs
1 teaspoon Vanilla Extract
2 cup All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.125 teaspoon Salt
0.5 cup Coarsely Chopped Walnuts or Pecans (optional)
Preheat the oven to 300 degrees and grease a 9 x 5 x 3-inch loaf pan. In a large bowl, mash the bananas. Add the sugar and butter and mix with an electric mixer until smooth. Add the eggs and vanilla and mix on low about 1 minute. Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the banana mixture all at once. Stir with a wooden spoon just until combined. Fold in the nuts, if using. Scrape the batter into the prepared pan and bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean, but not dry. Let cool in pan 10 minutes, then turn out onto a wire rack.
Swedish Pancakes
by Keri Shurtliff
3 eggs
2.5 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla
Mix all ingredients together till smooth to create batter. Pour about 1/2 c. of batter per pancake. Swirl the pan to expand to a thin layer. Once the batter is cooked through, roll up pancake. Add fruit, powdered sugar, and/or cool whip to top it off.
2.5 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla
Mix all ingredients together till smooth to create batter. Pour about 1/2 c. of batter per pancake. Swirl the pan to expand to a thin layer. Once the batter is cooked through, roll up pancake. Add fruit, powdered sugar, and/or cool whip to top it off.
No Bakes
by Keri Shurtliff
2 c. sugar
1/4 c. cocoa
1/2 c. milk
1 cube margarine
1/4 tsp. salt
Combine above ingredients and bring to boil. Boil one minute. Remove from heat.
Add:
1/2 c. peanut butter
3 c. oatmeal
1 tsp. vanilla
Using a teaspoon, drop on waxed paper to set.
1/4 c. cocoa
1/2 c. milk
1 cube margarine
1/4 tsp. salt
Combine above ingredients and bring to boil. Boil one minute. Remove from heat.
Add:
1/2 c. peanut butter
3 c. oatmeal
1 tsp. vanilla
Using a teaspoon, drop on waxed paper to set.
