Instantpot Flan

 Ingredients

1/2 cup Sugar

1 Can Sweetened Condensed Milk

1 Can (fill the emptied can) Milk

4 eggs

1 tsp vanilla

Put sugar in a non-stick pan and heat til carmelized. Pour into flanetta pan. Put remaining ingredients into the blender and blend. Pour mix over carmelized sugar, add lid to pan and pressure cook for 15 minutes. Remove, and invert onto a plate.

Enjoy!

Pear Custard Pie

 INGREDIENTS

4 firm pears of any variety, peeled, cored and thinly sliced

1/4 cup of butter, melted

3 eggs

3/4 cup milk

1/4 tsp kosher salt

1/3 cup sugar

1/3 cup flour

2 tsp vanilla extract

Preheat the oven to 250 degrees. coat a 9" round pan with cooking spray. Arrange the pear slices in the pan. Put butter, eggs, milk, salt, sugar, flour and vanilla in a blender and process until smooth. Pour batter over the pears and bake for 40-45 minutes.

Sour Cream Raspberry Ice Cream

INGREDIENTS

(for a 6 quart ice cream maker) 

4 CUPS FROZEN OR FRESH RASPBERRIES 

4 CUPS SUGAR 

2 CUPS SOUR CREAM 

2 QUARTS HALF & HALF 

1 CAN OF EVAPORATED MILK (IF NECESSARY TO FILL TO FILL LINE) 

Blend 1/4 of the 1st 3 ingredients at a time in the blender and pour into ice cream freezer, then add half & half and add canned milk if necessary. Do not over fill! Ice cream expands 4-5 inches. 

For a Cuisinart adjust ingredients to the following: 

2 CUPS RASPBERRIES 

1 CUP SUGAR 

3/4 CUP SOUR CREAM 

3/4 QUART OF HALF & HALF

Roasted Banana Bread (Best ever!)

The important part is roasting your bananas first. Set them on a baking sheet that has been lined with either aluminum foil or parchment paper. Poke a few holes with the tines of your fork and bake the bananas, in their peel. It should take about 15 to 30 minutes in an oven set at 300°F. Time varies depending on the size and number of bananas so you need to watch them. As soon as the bananas become totally black and shiny -they are done. Set them aside to cool off until you can handle them. You’ll notice the bananas release a bunch of liquid as they roast. Pour off the liquid before it burns (when it’s still clear) and keep that for the banana bread batter. 

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs, beaten
• ¾ cup butter, room temperature
• 1½ cups buttermilk
• 4 large, ripened bananas, mashed
• 7 mini disposable loaf pans OR you can use two ( 9x5x3 inch) loaf pans

Instructions

1. Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
2. In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a seperate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. Or you can use a whisk and stir by hand until combined.
4. Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30-35 minutes. (If using regular-size loaf pans bake for 55 - 65 minutes.)
5. Remove from oven and let cool before serving. Enjoy!

Tori’s Amazing Cookies

Tori’s Amazing Cookies

Ingredients:

1 ¼ cup chopped almonds

¾ cup dried cranberries

¼ cup flour

2/3 cup heavy cream

2/3 cup sugar

¼ tsp salt

Dark chocolate chips

Mix almonds, cranberries and flour together in a bowl. Set aside.

Put cream, sugar and salt in to med saucepan – cook over medium heat stirring until sugar dissolves – add almond and cranberry mix and stir until well incorporated. Place in fridge for at least 2 hours. Must be really cold (overnight is good)

Preheat oven to 350. 

Using a teaspoon place dough on silpats – leaving space as the cookies spread – about 12 or so per batch. Bake for 11-12 minutes – let cool out of the oven for just a minute – then carefully remove from silpat on to a marble surface and let cool completely. 

Dip into dark chocolate that has been melted with just a little wax to give it a gloss finish – place on wax paper and put in fridge to let chocolate melt completely. (white chocolate works as well)

Single batch makes about 2 dozen – can double

Bruce's Lemon Icebox Cheesecake

CRUST
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 Tbls butter, melted
1 tsp grated lemon zest

CURD
buy ready made lemon curd, or use Julie's Microwave Lemon Curd recipe

FILLING
1 envelope (2 3/4 tsp) unflavored gelatin (or use lemon jello)
1/4 cup lemon juice from 2 lemons
1 1/2 lbs cream cheese, cut into 1 inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream

Heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined.  Press mixture into a 9" springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely (at least 30 minutes)

Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  set aside.

Beat cream cheese, sugar and salt until smooth and creamy (about 2 minutes). Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup lemon curd. Increase speed to medium high and beat until smooth and airy, about 3 minutes.

Pour filling into crust and smooth top.  Pour remaining curd  in thin lines onto the top and lightly drag a knife or skewer through it to create a marbled appearance. Refrigerate until set, at least 6 hours.

Peach Delight

5-6 Peaches
1 Box Vanilla Wafer Cookies
1 Cup Sugar
1 Stick Butter
Whipping Cream

Crush Vanilla Wafers in a food processor.  Add sugar to crushed cookies and place in a 9x13 pan. Melt butter in microwave and pour over cookie mixture.  Press mixture in pan until it makes a crust.  Peal and cut peaches and place on top of crust.  Top peaches with homemade whipping cream.  Refrigerate until ready to serve.

Dutch Almond Tart

1 cube butter

1 cup sugar

1 cup flour

2 eggs

1 tsp almond extract

Pearl sugar to sprinkle on top (you can buy this at your local grocery store)

Mix together butter and sugar until smooth. Mix in eggs and almond extract until well blended. Add flour and mix until smooth. Spread into buttered pie plate and sprinkle the top heavily with pearl sugar. Bake at 335 degrees for 25-30 minutes. You may need to bake it a little longer until the middle isn't gooey depending on your oven. The top should be lightly golden. Best served with homemade whipping cream and raspberries on top.

This recipe is to die for and so easy to make! Enjoy! 

Chocolate Raspberry Bars

2 cups flour
1 cup butter
1 cup sugar
1 egg beaten
1 t almond extract
3/4 cup seedless raspberry jam
1 pkg chocolate chips
1 cup chopped almonds

Frosting:
1 cup powder sugar
2 T Milk

Mix flour and sugar.  Cut in butter.  Stir in eggs and almond extract until moist.  Press in 9x13 pan.  Save about 1 cup for topping.  Spread with jam. Sprinkle with chocolate chips, almonds and left over dough.  Bake 40 minutes at 350 degrees until golden.  Drizzle with frosting.

Bruce's Baked Apples

Ingredients
Mix/Stuffing:
1 apple (6 oz./Granny Smith Golden Delicious)
5 tbl. unsalted butter for mix
¼ cup packed brown sugar
1/3 cup dried cranberries
1/3 chopped pecans (toast/optional)
3 tbl. old fashioned oats
1 tsp. orange zest
½ tsp. ground cinnamon
Pinch of salt
6 apples (6 oz. each/Granny Smith Golden Delicious)
Sauce:
1 tbl. unsalted butter
1/3 cup apple cider
1/3 cup maple syrup
Directions
1. One apple, peel, core and dice (cut into ¼ inch pieces)
2. Six apples , cut off small section of blossom end (dispose)
3. Cut ½ inch off top (“Apple Caps” - set aside and reserve)
4. Peel outer layer of apples
5. Core out apples with melon baller and leave ½ inch perimeter outer and bottom areas
6. Melt butter in skillet on medium heat and caramelize tops of apples (approx. 3 minutes)
7. Turn down heat to low and rotate apples, “pile” mix/stuffing in cored apples
8. Add apple cider and maple syrup to skillet for sauce
9. Cover apples with “Apple Caps”
10. Bake at 375 Degrees, rack on middle position, 35 to 40 minutes
11. Spoon with sauce every 10 minutes while baking
12. Test apple with a toothpick until tender
13. Drizzle sauce over apple before serving (if thick add more cider)
14. Remove “Apple Cap” and serve with Vanilla Ice Cream
See America’s Test Kitchen for demonstration:

Bruce's Gingerbread and Pumpkin Cream Cheese Stacker (GPCS)

Makes about 2 Dozen (Use 2 ¼ x 2 ¼” square or 2 ¼” diameter/round cookie cutter)
This dessert will bring all the pleasant flavors of fall together in a tasteful sandwich cookie. Try making these with a pumpkin or bell shape cookie cutter for a holiday style presentation. 

(Recipe Adapted by Bruce Maw)

Ingredients:
3 ½ cups all—purpose flour, plus more for dusting
1 ½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoon ground cinnamon
1 ¼ teaspoon ground ginger
1 ¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 sticks (1 cup) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed dark-brown sugar
1 tablespoon plus 1 teaspoon grated, peeled fresh ginger
1 large egg
¼ cup unsulfured molasses
Pumpkin Cream Cheese Filling (See instructions below)
White Icing (See instructions below)
48 Pecan Pieces and 24 Chocolate Chips

Directions:
1. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice and cloves: set aside.
2. In a bowl, beat butter, both sugars, and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and molasses to mixture. On low speed, slowly add the flour mixture, beating until well integrated.
3. Turn out the dough on to a clean surface, divide in half, shape into flattened disks; wrap each in plastic. Dough will be soft. Refrigerate at least 1 hour or overnight.
4. Preheat the oven to 350 degrees with racks in the upper and lower areas. Line two large baking sheets with parchment paper; set aside. Remove dough from the refrigerator, and let stand until slightly softened. On a working surface lightly dusted with flour, roll out dough to about ¼ inches thick.
5. Working quickly, cut out with cookie cutters. (If the dough begins to soften too much, place in freezer for a few minutes.) Reroll scraps and cut out additional dough shapes. Repeat with remaining dough half. Using a spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.
6. Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes. Let cookies cool on cookie sheets for 5 minutes. Transfer cookies to a wire rack to cool completely. Divide cookies evenly into bottoms and tops to create sandwiches.
7. Drop one tbsp or pipe pumpkin cream cheese filling onto bottoms and spread evenly. Set aside.
8. Spread icing over one half of top cookie. Decorate with two pecan pieces and one chocolate chip (optional). Place top cookies on bottom cookies to create a sandwich. Cookies should be kept in an airtight container in the refrigerator overnight before serving. Refrigerate filled cookies to store.

Pumpkin Cream Cheese Filling
Ingredients:
8 oz. Philadelphia Cream Cheese (at room temperature)
½ cup pureed pumpkin (canned optional)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin spice
¼ tsp nutmeg
5 tbsp packed brown sugar
Directions:
Combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin spice, nutmeg, and brown sugar until smooth.

White Icing
Ingredients:
½ cup heavy cream
2 cups confectioners’ sugar, sifted

Directions:
Whisk cream into sugar until smooth. Use immediately.

Marshmallow Popcorn

2 bags of extra butter microwave popcorn 

4 cups mini marshmallows

2 cups cinnamon bears - cut in thirds

Combine in a bowl large enough to mix.

Over medium heat, combine:

1 cup butter

1 1/3 cups white sugar

1/2 cup Karo syrup

Bring to a boil.  Boil for 3 minutes.  Remove from heat and add 1 teaspoon vanilla.

Pour over popcorn mixture and mix well.  Spread on a large tray or cookie sheet.

Microwave Lemon Curd

• 1 cup white sugar
• 3 eggs
• 1 cup lemon juice
• zest of 2 lemons (you can omit this if you aren't using fresh lemon juice)
• 1/2 cup unsalted butter, melted

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.

Recipe from www.realmomkitchen.com

Fresh Blueberry Pie

Fresh Blueberry Pie

3/4 C. sugar2 1/2 T cornstarch1/4 tsp salt1/4 tsp cinnamon2/3 C. water5 C. fresh blueberries1 tsp vanilla2 T. butter2 tsp. freshly squeezed lemon juice1 tsp. lemon zest
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing the berries. Boil, stirring constantly, until mixture is thickens. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.

Poppyseed Cake

3 CUPS FLOUR
2-1/2 CUPS SUGAR
1-1/2 TEASPOONS SALT
1-1/2 TEASPOONS BAKING POWDER
1-1/2 CUPS MILK
1 CUP OIL
1/4 CUP POPPY SEED
3 EGGS
1-1/2 TEASPOONS VANILLA
2 TEASPOONS ALMOND EXTRACT

MIX DRY INGREDIENTS TOGETHER; BEAT IN MILK, OIL, EGGS, POPPY SEEDS, AND FLAVORINGS. BEAT UNTIL SMOOTH. PUT IN GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR.

FROSTING:
3/4 CUP POWDERED SUGAR (I USE MORE TO MAKE IT MORE LIKE FROSTING-I PIPE IT ON WITH A DECORATING TUBE TO LOOK LIKE THE 'NOTHING BUT BUNDT' CAKE PLACE.)
1/4 CUP ORANGE JUICE
1/2 TEASPOON VANILLA
1/2 TEASPOON ALMOND EXTRACT
2 TEASPOONS MELTED BUTTER

Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE
2 CUPS FLOUR
2 CUPS SUGAR
1 TEASPOON BAKING SODA
4 TABLESPOONS COCOA
1 CUP WATER
2 CUBES BUTTER (1 CUP)
1/2 CUP BUTTERMILK (OR 1/2 C. MILK W/1 TBLSP VINEGAR ADDED)
3 EGGS
1 TEASPOON VANILLA

FROSTING
6 TABLESPOONS BUTTER
4 TABLESPOONS COCOA
6 TABLESPOONS CANNED EVAPORATED MILK
4-5 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP CHOPPED WALNUTS (optional--but they make it really good)

Stir together flour, sugar, and soda in mixer bowl. Bring water, butter, and cocoa to boil in small saucepan, stirring constantly with whisk. Pour this mixture over the dry ingredients and stir. Add buttermilk, eggs, and vanilla. Beat until well mixed. Pour into greased (bottom only) 9x13 pan and bake at 350 degress for 30-35 minutes.

Frosting: Cook butter, cocoa and milk until boiling. Pour in mixer bowl and add powdered sugar and vanilla. Add nuts if desired. FROST WHILE CAKE IS WARM. I like to keep any leftovers in the fridge, covered.

Christmas Ribbon Salad

CHRISTMAS RIBBON SALAD  

FIRST LAYER:

2 (3 oz.) pkg. lime Jello
2 1/2 c. hot water

SECOND LAYER:

1/2 c. pineapple juice
20 lg. marshmallows
1 (3 oz.) pkg. lemon Jello
1 1/2 c. hot water
1 (8 oz.) pkg. cream cheese, softened

THIRD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water
1 container of cool whip if desired to top it off

First Layer: 

Combine Lime Jello and hot water; stir until Jello dissolves.

  

Pour into 9 x 13 inch pan. Chill until firm.

Second Layer: 

Combine pineapple juice and marshmallows in a saucepan. 

Heat until marshmallows melt. 

Dissolve gelatin in hot water. 

Combine the hot marshmallow mixture, Jello and cream cheese 

Mix well

Cool...the mixture

and pour over the first layer.

Chill until firm.

Third Layer: 

Combine all ingredients; mix until Jello dissolves.

Cool...

and pour over second layer

chill until firm

Cut into 2 or 3 inch squares to serve.
I add (1) container of Cool Whip on top just before serving.

Raspberry Oat Bars

3/4 CUP BUTTER
1 CUP BROWN SUGAR
1-1/2 CUPS OATS-REGULAR
1-1/2 CUPS FLOUR
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
10 OZ. JAR OF RASPBERRY PERSERVES

BAKE AT 400 DEGREES, 9 X 13 GREASED PAN

PRESS HALF OF MIXTURE INTO BOTTOM OF PAN, SPREAD PRESERVES OVER CRUST AND THEN CRUMBLE THE REMAINING HALF OVER THE PRESERVES AND BAKE FOR 20-25 MINUTES UNTIL LIGHT BROWN. COOL COMPLETELY BEFORE CUTTING.

AUNT GRETA'S SUGAR COOKIES

2 CUPS SUGAR
1 CUP SOUR CREAM
1 8-0Z. CREAM CHEESE, SOFTENED
3 EGGS
1-1/2 CUPS BUTTER OR MARGARINE

WHIP ALL OF THE ABOVE TOGETHER

3 TEASPOONS BAKING POWDER
1/2 TEASPOON SODA
1/2 TEASPOON SALT
5-1/2 CUPS FLOUR
2 TEASPOONS VANILLA OR ALMOND OR ONE OF EACH

MIX UNTIL SMOOTH, THEN DIVIDE INTO THIRDS AND REFRIGERATE FOR AT LEAST AN HOUR OR OVERNIGHT.

BAKE AT 350 DEGREES FOR 10-12 MINUTES.

FROSTING:

1/2 CUP BUTTER
1 8-0Z. CREAM CHEESE
ENOUGH POWDERED SUGAR TO MAKE A STIFF CONSISTENCY
1 TEASPOON VANILLA AND 1 TEASPOON ALMOND --ADJUST THE ALMOND ACCORDING TO TASTE
FOOD COLORING

Banana Sheet Cake Bars

BANANA SHEET CAKE
CAKE

Cream:
1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:
2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING
Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine
1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).