Cranberry Orange Cake

Cranberry Orange Cake

Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 15 minutes Yield: Serves 12 This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.

Ingredients

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

• 1 cup sugar

• 3 large eggs

• zest of one orange – about 1 tablespoon

• juice of an orange

• 1/2 cup butter

• 2 tablespoons sugar

• 1 1/2 cups fresh cranberries

• For the Icing:

• 1 cup powdered sugar

• 2 – 3 tablespoons water, milk or orange juice

• Instructions

1 Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

2 Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

3 Add the orange juice and zest. Add the sour cream.

4 When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

5 Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Mix up your glaze ingredients and spread on top and sides of cake.

Katrina’s Cinnamon Rolls



Ingredients

2 TBSP dry yeast
2 TBSP salt
1 Cup sugar
4 Cups flour

Stir the above dry ingredients together then stir in mixture of following liquid ingredients:

2 eggs (beaten lightly)
1 Cup vegetable oil
5 Cups hot tap water

After all mixed well into dry ingredients add several increments of 4 cup of flour until you have a dough that can be kneaded easily. Knead for about 5-10 minutes and let raise until double (about an hour). Divide into 3 parts. Roll out into large rectangle, put butter, white or brown (your preference) sugar and cinnamon on top (until it looks very brown). Roll up and slice about 1 to 1 1/2 inch thick. Place on greased cookie sheet, so will raise and touch each other. Let raise (about an hour). Bake at 375 for 15-18 minutes until light brown. While hot spoon on thinned white frosting.

Homemade Ice Cream

 

 

Homemade Ice Cream

(White Mountain 5 qt mixer)

Ingredients

9 Large Eggs
3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans)
1 1/2 Tbsp vanilla
Dash of salt
2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Whole milk
Rock salt — for mixing with the ice (NOT to put in the ice cream!)
 

Directions

Place ice cream container, dasher, lid and a stainless steel mixing bowl in fridge
While that’s getting cold gather the ingredients.

Take out the cold bowl put in it:

9 large eggs
Then mix them together slowly (mix – do not beat) until all yellow and is not lumpy (but not frothy).

Depending on taste – add 3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans) and mix – do not beat.

Add 1 1/2 Tbsp vanilla
Dash of salt
and mix – do not beat.

Add 2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Mix it again just until mixed.

Get container out of fridge and dump mixture into the container.
Add regular whole milk to three fingers below the top of the container.
Do not over fill.
Use a wooden spoon to mix the milk with the mixture in the container.

Insert the dasher into the container and put the lid on.
Place the container into the ice cream bucket and put the motor on the dasher of the lidded container.

Put three inches of ice in the bucket and a layer of salt.
Add another three inches of ice and a layer of salt.
When it is half full, start the motor turning and then fill up the rest of the bucket alternating between ice and salt.
When the container is turning and freezing the ice cream, be sure and use a wooden spoon handle and break the layers of ice so that they do not freeze solidly around the container. This is very important. Break the ice, add ice and salt, continue using the wooden spoon to keep it from freezing solidly until the machine stops turning.

Ice cream should be done in about 20 minutes.
Machine will stop turning.
Unplug the motor.
Take the motor off carefully without pulling the lid off the container.
Put ice over the lid. Place a towel on top of the bucket and container and let it sit for 1/2 hour.

Take the ice down 2 inches from the top of the container.
Make sure all the salt is off the lid before you remove it from the container.

Make sure you use a new scoop that does not have salt on it.
You can take the dasher out of the ice cream when it gets down far enough.
Enjoy.
Put extra ice cream, if any, into containers and put it in the freezer.

Cinnamon Roll Apple Pie

Cinnamon Roll Apple Piecinnamon-roll

Serves 10

INGREDIENTS

5 Granny Smith apples
2 cans cinnamon rolls
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

PREPARATION

1. Preheat oven to 350°F/180°C and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon, and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinching any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
10. Enjoy!

BYU Cougareat Food Court Brownie Recipe

BYU Cougareat Food Court Brownie Recipe

Makes one 9×13 pan of brownies. Prep and Cook: 90 min. Cool: 1 hr.
1 c. butter

1/2 c. cocoa

2 Tbsp honey

4 eggs 

2 c. sugar

1 3/4 c. flour

1/2 Tsp baking powder

1/2 tsp salt

1 c. chopped walnuts
Melt butter 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 9×13 baking pan.

Bake at 350 degrees for 25 minutes.

Cool.
12 oz. chocolate frosting. (You can use your own icing recipe or purchase some chocolate frosting.)
MINT ICING:
5 Tbsp butter

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 colouring
Soften butter.

Add salt, corn syrup, and powdered sugar.

Beat until smooth and fluffy.

Add mint extract and food colouring. Mix.
Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies.

Place brownies in the freezer for a short time to stiffen the icing.

Remove from freezer and carefully add a layer of chocolate icing.

Pressure Cooker Cheesecake

Pressure Cooker Cheesecake

 

I didn’t think this was possible in a pressure cooker but let me tell you this cheesecake is amazing !!

Ingredients

 

1 1/4 C graham cracker crumbs

5 Tbsp butter (melted and cooled)

1 Pound regular cream cheese. (Must be full fat)

1/2 C Sugar

2 Large eggs at room temperature

1/4 C sour cream

1 1/2 Tbsp all purpose flour

1/2 tsp  vanilla extract

—  if you want it lemon flavored  then add the following:

1 Tbsp  fresh lemon juice

2 tsp  finally grated lemon zest

 

Directions

Set a rack inside the pressure cooker and pour in two cups of water.

 

Mix the graham cracker crumbs and melted butter in a small bowl. Lightly butter the inside of the 7 inch spring form pan. If you’re using a bigger pressure cooker you can use an 8 inch spring form pan.

Press the graham crackers into the pan and slightly up the sides.

 

Place the cream cheese and sugar in a food processor and process until creamy and smooth stopping the machine to scrape down the insides periodically. Add the eggs one at a time through the feed tube processing each until smooth.

Add vanilla extract and process

 

Add the sour cream and process until smooth, then add the flour and process for one minute. If you’re making lemon cheesecake then process in the lemon juice and zest.

 

Pour the batter into the prepared pan taking care not to dislodge the crumb crust. Do not cover.

 

Make a sling out of aluminum foil and lower the pan into the pressure cooker on top of the rack. Leave the sling inside. Lock the lid and set the machine on high for 25 minutes. If you’re using a stovetop cooker bring it to low-pressure and  once pressure has been reached process for 35 minutes.

 

When cooking is done unplug the machine and let the pressure come down naturally. If using a stovetop cooker remove it from the heat and let the pressure come down on its own.

 

Pull the cheesecake out of the pressure cooker and refrigerate for three hours before serving.

  

  

Orange Fluff Jello Salad Recipe

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)

1 large package orange jell-o (6 ounces)

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows (omit for Steven)

20 ounce can pineapple tidbits (drained) (crushed for Steven)

22 ounces mandarin oranges (drained) (blended for Steven)

2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)(add cottage cheese instead for Steven)

Directions:

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

One Bowl Apple Cake

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda
Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×13 or two 9″ round pans. Bake for approximately 55 minutes.v

Lemon Loaf

Cream butter, sugar, add eggs one at a time:
1/2 c butter
1 c sugar
2 eggs


Add flour mix and milk alternately to above mixture:
1 1/2 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c milk
Add 2 tsp lemon rind


Bake 1 hr. at 350’F

Mix 1/4 c sugar and
Juice from 2 1/2 lemons and pour over hot loaf

Millionaire Pie

Millionaire Pie

 

Ingredients

  • 1 prepared graham cracker crust
  • 1 cup sweetened flaked coconut
  • 1 can (15.25oz) crushed pineapple, well drained
  • 1 cup maraschino cherries, drained & chopped
  • 1/2 cup chopped pecans
  • 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
  • 5 tablespoons lemon juice
  • 1 tablespoon maraschino cherry juice
  • 1 1/2 cups whipped topping (plus extra for garnish if desired)

Instructions

  1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
  2. Gently fold in whipped topping. Pour into crust.
  3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.