Butter Cake

Ingredients

• 1/2 cup butter
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon almond extract
• 4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
2. Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.
3. In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

Coconut Macroons

•4 egg whites
•1 tsp. vanilla
•1/4 tsp. cream of tartar
•1/8 tsp. salt
•1-1/3 cups sugar
•1 14-oz. pkg. flaked coconut
Nutritional Information:
Carbohydrate: 15g, Sodium: 56g, Fiber: 1g, Total Fat: 5g, Calories: 106, Protein: 1g.

Steps:
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

5. Nutrition facts are given for large cookies.

Sour Cream Pound Cake

Ingredients:
•1/2 cup butter
•3 eggs
•1/2 cup dairy sour cream
•1-1/2 cups all-purpose flour
•1/4 teaspoon baking powder
•1/8 teaspoon baking soda
•1 cup sugar
•1/2 teaspoon vanilla
Nutritional Information:
Carbohydrate: 34g, Sodium: 149g, Fiber: 1g, Cholesterol: 94mg, Total Fat: 13g, Calories: 272, Protein: 4g.

Steps:
1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.

2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

3. Bake in a 325 degree F oven for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool. Makes 10 servings.

4. Prepare Sour Cream Pound Cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds to batter.

5. Prepare Sour Cream Pound Cake as above, except stir 1-1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter.

Guacamole

3 avocados, diced
1 serrano, roasted, minced
1 tomato, roasted, diced
2 T red onion, minced
1 lime, juiced
2 T cilantro, minced
¾ t sea salt


Preheat an oven to 400 degrees. Place the serrano and tomato on a baking sheet and roast for 8 minutes, or until the skin is blistered on the vegetables. When the serrano and tomato are cool enough to handle, peel them and dice.


In a medium bowl, combine the avocado, salt, and lime juice. Mix well to completely incorporate all the ingredients. Fold in the serrano, tomato, red onion, and cilantro.


Add in ingredient options


¼ cup roasted corn (add to existing recipe)
1 chipotle pepper, minced (replacing the serrano)
2 T ancho chile (rehydrated and minced, replacing the serrano)

French Bread

Ingredients:
Yield:
2 2 2Servings Size
loaves
Update


loaves
Units: US | Metric
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 ½ cups bread flour
Directions:
1Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).2Add salt, oil, and 3 cups flour; beat for 2 minutes.3Stir in 2 cups flour to make a stiff dough.4Knead until smooth and elastic, about 10 minutes.5Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.6Punch down and divide in half.7Shape dough into two long slender loaves.8Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.9Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).10Cover and let rise until doubled.11Bake at 375 degrees for about 30 minutes.12Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Dutch Crust Topping

1 T Bread Flour
3/4 Cup Rice Flour
3/4 tsp Yeast
2 tsp Sugar
1/4 tsp Salt
2 tsp Veg Oil
6 to 8 T water to make paste

Spread on un baked bread loaf (should not drip off)
(for 2 to 4 loves)

Lemon Blueberry Tea Cake

Ingredients
1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon zest
Directions
Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve./

Lemon Blueberry cheese Squares

Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Directions
Preheat oven to 325 degrees F.


For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.


For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Chicken Kiev

Ingredients
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1.Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2.To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3.When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4.In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5.Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Three-Cheese Manicotti

Ingredients:
•1/4 cup chopped onion
•1 clove garlic, minced
•1 tablespoon cooking oil
•1 14-1/2-ounce can tomatoes, cut up
•1 8-ounce can tomato sauce
•1 teaspoon sugar
•1 teaspoon dried oregano, crushed
•1/4 teaspoon dried thyme, crushed
•1 small bay leaf
•8 dried manicotti shells
•2 beaten eggs
•2 cups shredded mozzarella cheese (8 ounces)
•1-1/2 cups ricotta cheese or cream-style cottage cheese
•1/2 cup grated Parmesan cheese
•1/2 cup snipped fresh parsley
•1/2 teaspoon dried oregano, crushed
•Dash pepper
Nutritional Information:
Carbohydrate: 21g, Sodium: 586g, Fiber: 1g, Cholesterol: 88mg, Total Fat: 14g, Calories: 284, Protein: 19g.

Steps:
1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.

2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.

3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.

4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.

5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.

6. Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.


Related Links:

Five-Spice Pecan

yield: Makes 2 cups


4 teaspoons vegetable oil
2 tablespoons plus 1 teaspoon dark brown sugar
4 teaspoons water
1 1/2 teaspoons five-spice powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups pecan halves
1/4 teaspoon kosher salt



Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.

Potato Latkes

Makes 6

Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Directions
1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Mexiican Chocolate Cookie

Mexican Chocolate Icebox Cookies with Dulce De Leche Filling
For this dessert, two chocolate cookies surround a filling of dulce de leche, a caramel sauce popular in Central and South America.



Ingredients:
•3/4 cup butter, softened
•1 cup sugar
•3/4 cup Dutch-process cocoa powder
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/4 teaspoon cayenne pepper
•1 egg
•1-1/2 teaspoons vanilla
•1-1/4 cups all-purpose flour
•1/2 cup jarred or canned dulce de leche*
Steps:
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour.

2. Divide dough in half; cover and chill 1 hour or until dough is easy to handle.

3. Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or waxed paper and chill about 4 hours or until dough is firm enough to slice.

4. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet.

5. Bake in the preheated oven for 12 to 14 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

6. Spread a rounded tablespoon of dulce de leche on the bottom flat side of each of half the cookies. Top with remaining cookies, flat sides down, pressing together lightly. Makes 24 sandwich cookies.

7. Do not substitute dulce de leche ice cream topping.

8. Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days. Or freeze unassembled cookies for up to 3 months. To serve, thaw and assemble cookies as directed in Step 7.

Butterscotch Pudding

Ingredients:
•1 cup packed light brown sugar
•1/4 cup cornstarch
•1/4 teaspoon salt
•4 cups half-and-half or light cream
•5 egg yolks, lightly beaten
•1/4 cup butter, sliced
•2 teaspoons vanilla extract
Nutritional Information:
Carbohydrate: 38g, Sodium: 182g, Cholesterol: 189mg, Total Fat: 23g, Calories: 373, Protein: 5g.

Steps:
1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.

2. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled.

3. Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.

4. Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.

Sunrise Country Sausage Casserole

8 large eggs
2 cups milk
1/2 breakfast sausage
Cooking spray
5 slices sourdough bread - cubed
2 cups frozen shredded potatoes
8oz cheese - grated
1/2 each diced bell pepper and green onion

Preheat oven to 350
Mix eggs and milk
Cook sausage until browned, crunbled and drained
Spray 13X9 pan with cooking spray.
Layer bread cubes, potatoes, sausage, cheese, peppers and onions
Pour egg mixture into baking dish.
Cover and bake 35 min; uncover and bake 10 min or until center is set
Let stand 5 min

Almond Triangles - from Judy Gray

1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, softened
1 tsp vanilla
2 eggs, separated
2 cups flour
1/4 tsp salt
2 T water
2 cups shopped toasted almonds
2 oz unsweetened chocolate, melted and cooled

Heat oven to 350
Mix sugar, butter, vanilla and egg yolks
Stir in flour and salt
Press dough into two ungreased rectangular pans 12X9X2, with your hands
Beat eggs whites and water
Brush over dough.
Sprinkle with almonds, press lightly into dough
Bake about 25 min until light brown; cool 0 min
Cut into 3 inch squares, cut each square diagonally in half making triangles
Immediately remove from pan, cool. Drizzle with chocolate.
Let stand about 2 hours until chocolate sets

Cranberry Almond Scones

2 1/2 cups all-purpose flour
2/3 cup sugar
1/2 tsp salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter frozen (no substitutes)
1 cup chopped dried cranberries
1/2 cup sliced almonds
3/4 cup buttermilk
1 tsp almond extract

Directions
Combine the dry ingredients in a bowl.
Grate butter using course setting, mix in until mixture resembles coarse crumbs.
Add cranberries and almonds.
Stir in buttermilk and almond extract just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times.
Divide in half. Pat each into an 8-in. circle.
Cut into eight wedges.
Place 1 in. apart on ungreased baking sheets.
Bake at 400 degrees F for 15-18 minutes or until lightly browned.
Remove from pans to wire racks.

Glaze with cream cheese frosting thinned with milk plus 1/4 tsp almond extract
Sprinkle with course sugar

Hamburger Steak with Onions

Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
3 tablespoons all-purpose flour
2 cups prepared Lipton's onion soup (package makes 4 cups so you will have some left.)

Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 6 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.

Gradually mix in the onion soup. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

White Chocolate Oreo Truffles

Ingredients:
1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg. cream cheese, softened
1 lb. white baking chocolate, melted
Nutritional Information:
Carbohydrate: 13g, Cholesterol: 7mg, Total Fat: 7g, Calories: 115, Protein: 2g.

Steps:
1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

Thumb Print Cookies

Ingredients
3/4 cup butter softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Easy Alternative
Use one package Betty Crocker Sugar Cookies following package directions adding 3 T flour. Make balls, press well in each, add jam.

Best Ever Chocolate Cake

Ingredients:
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)
Nutritional Information:
Carbohydrate: 107g, Sodium: 403g, Fiber: 3g, Cholesterol: 117mg, Total Fat: 34g, Calories: 739, Protein: 9g.

Steps:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

6. In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Impossible Pumpkin Pie

Ingredients:
2 eggs
1 (12 ounce) can evaporated milk
1 (15 ounce) can solid pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter or margarine, melted
2 1/2 teaspoons ground allspice
2 teaspoons vanilla extract
whipped topping

Directions:
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full).
2. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with whipped topping if desired.

Hummingbird Cake

Ingredients:
3/4 cup butter
3 eggs
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups mashed ripe banana (about 6)
1 8-ounce can crushed pineapple, undrained
2 teaspoons vanilla
1 cup finely chopped pecans
Powdered sugar (optional)
Nutritional Information:
Carbohydrate: 70g, Sodium: 343g, Fiber: 3g, Cholesterol: 86mg, Total Fat: 20g, Calories: 477, Protein: 6g.

Steps:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside.

2. Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add banana, undrained pineapple, eggs, and vanilla. Beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter into prepared pan.

3. Bake for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack. If desired, sift powdered sugar over cooled cake just before serving.

4. Makes 12 servings

Amanda's Sweet Potato Casserole

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter - melted

Sweet Potato Mixture
3 cups mashed sweet potatoes (I prefer baking them first vs boiling)
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs
1/2 cup melted butter

Preheat oven to 350
Combine brown sugar, flour, nuts and melted butter in a mixing bowl - set aside
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well.
Pour sweet potato mixture into a prepared pan 9X13 (I use Pam Spray)
Sprinkle top evenly with crust mixture
Bake for 30 min then let rest for 30 min.

Pumpkin French toast Bake

Ingredients
8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
Bake in preheated oven until golden brown on top, 30 to 40 minutes.