KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.

Combine all ingredients and blend well.

Pour mixture into greased pie or cake pan.

Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Lucy Reid (Grandma Stevenson)

1/2 cup butter
4 squares bitter chocolate
3 cups sugar
1/2 t. salt
1 large can evaporated milk 

Melt butter over low heat.  Add chocolate and melt.

Add sugar gradually, stirring continuously.  Add salt.

Slowly stir in milk.

Continue to stir until all the sugar has dissolved.

Makes 1 quart.  May be kept for weeks in the refrigerator.

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Lucy Reid (Grandma Stevenson)

2 cups brown sugar
1/2 cup canned milk
1/4 t. salt
1/3 cup light corn syrup
1/3 cup butter

Combine all and bring to a boil, stirring all the time.

Cook rapidly for 3 minutes or to 220 degrees on a thermometer.

Makes 2 cups.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

PUMPKIN PIE

PUMPKIN PIE

From Judi Troyer

1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

2 frozen pie crusts 9"

Preheat oven to 425.  

Beat eggs slightly with hand beater; beat in remaining ingredients. 

Place pie shells on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Pour mixture in pie shells.

Bake 15 minutes.

Then reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching it near the end of the cooking time and checking it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE

From Sonya Troyer (from Sonya's mom, Linda McKenzie)

2 boxes vanilla pudding
1  12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)

Mix pudding according to directions on package.  Add Cool Whip; fold in thoroughly.

Put a layer of graham crackers in the bottom of a casserole dish.

Add half of the pudding mixture.

Make another layer of graham crackers and add the rest of the pudding mixture.

Add one more layer of graham crackers.

Cool cake in fridge for two hours.

Heat frosting in microwave for one minute.  Make sure all foil is removed from container if using the original container to heat frosting. 

Take cake out of fridge and pour frosting over the top graham cracker layer. 

Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.

4TH OF JULY CAKE

4TH OF JULY FLAG CAKE

Submitted by Judi

We had fun making this cake on July 4 with our family.  We cut the recipe from a magazine and the contributors are Kraft and Sara Lee.

1-2 lb. strawberries

1 pound cake (Sara Lee or other), cut in slices

1-2 pints blueberries

1 16-oz. heavy cream, whipped; or 1 12-oz. tub Cool Whip, thawed.

Slice all strawberries in half. Set aside 1 cup for decorating later. Also, set aside 50 blueberries for decoration.

Line bottom of pyrex with pound cake slices. 

Next, add a layer of sliced strawberries onto cake slices. 

Next, add a layer of blueberries, about 1 cup.  

Then, add all the whipped cream to cover.

Decorate cake by making an American flag design with the set aside blueberries and strawberries - a square of blueberries upper left corner (for the states) and alternating rows of strawberries for the stripes of the flag.

Refrigerate until ready to serve. 

Serves 15.

Tip: Melt strawberry jelly or use strawberry pie filling for presentation - to drizzle on individual serving plate, if desired. Another option: use blueberry syrup drizzle for presentation on individual serving plate beside cake. 

JUDI'S CAKE

JUDI'S CAKE

From Judi Troyer

1 box vanilla wafers, crushed*

1 box raisins

1 pkg. coconut

1 pkg. pecans, chopped

1 can Eagle Brand Sweetened Condensed Milk

Mix ingredients together. Lightly mash into greased pyrex square dish.

Refrigerate.

*Note:  Stir last four ingredients and then add crushed vanilla wafers gradually until the consistency is moist and chewy—the recipe can be dry if there are too many crushed vanilla wafers.

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.

CRAZY CAKE

CRAZY CAKE

From Lucy Reid (From Fran Ruble)

1  1/2 cup flour
1 cup sugar
3 T. cocoa
1/2 t. salt
1 t. soda

Sift ingredients into loaf pan.  

Add:

1 T. vinegar
1 T. vanilla
5 T. melted shortening

Pour 1 cup cold water over all and mix well.

Bake at 350 degrees for 35-45 minutes.

BEST CARROT CAKE

BEST CARROT CAKE

From Angie Reid  (from Grace Denhoff)

Preheat oven to 350 degrees.

2 cups flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 t. vanilla
2 cups grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 cup pecans, chopped (or walnuts)

Line 3 cake pans with waxed paper; lightly grease, flour.  Set aside.

Stir together the first 4.

Beat eggs and next 4 at medium speed til smooth.

Add flour mixture, at low speed until blended.

Fold in carrots and next 3.

Pour batter into cake pans.

Bake at 350 for 25-30 minutes, until wooden pick inserted comes out clean.

Drizzle buttermilk glaze evenly over layers. Cool in pans on wire racks 15 minutes.

Remove from pans; cool completely on wire racks.

Frost with cream cheese frosting.

SOUR CREAM BANANA PUDDING

SOUR CREAM BANANA PUDDING

From Angie Reid (From Karis Denhoff)

1 large box instant vanilla pudding
2  1/2 cups milk
8 oz. sour cream
1 large container Cool Whip
1 large box vanilla wafers
4-5 bananas

Mix pudding with the milk; beat according to pkg. directions.

Add sour cream and half the cool whip.  Mix well.

Layer vanilla wafers and bananas in a large bowl, pouring pudding over each layer.

Put remaining Cool Whip on top and sprinkle with crushed vanilla wafers.

Chill thoroughly.

CHEESECAKE

CHEESECAKE

From Lucy Reid (Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat: 
1 (8 oz.) cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Put jello in last.

Crust:

24 graham crackers
1/2 cup sugar
1/2 cup butter

JIFFY CAKE DESSERT

JIFFY CAKE DESSERT

From Lucy Reid (Aunt Clara Willoughby)

Prepare 1 small Jiffy Cake mix as directed on box.

Pour in 9 x 13 pan.

Bake 350 degrees for 18-20 minutes. Cool well.

Mix 2 packages Instant Vanilla Pudding with 3 cups milk.

Add 1 (8 oz.) pkg. cream cheese.

Spread over cake.

Now spread on 1 (20 oz.) can crushed pineapple, well drained.

Cover with 9 oz. container of Cool Whip.

Chill or will freeze well.

DO-NOTHING CAKE

DO-NOTHING CAKE

From Lucy Reid (Grandma Stevenson)

2 cups flour
2 cups sugar
2 eggs
1 t. soda
1/2 t. salt
1 t. vanilla
1 large can (20 oz.) pineapple, undrained

Beat all together.  

Bake in a 9 x 13 pan at 350 degrees for 40 minutes (325 for glass dish).

Cake Topping:

In saucepan, mix: 
1 stick butter
1 cup sugar
2/3 cup canned milk

Cook over medium heat for 5 minutes.

Add: 
1 cup coconut
1 cup nuts

Spread on top of cake.  Put under broiler until brown (watch carefully).

MY FAVORITE BANANA PUDDING

MY FAVORITE BANANA PUDDING

From Ada Johnson

14 oz. Eagle Brand Sweetened Condensed Milk
1  1/2 cups milk
3  1/2 oz. Instant Vanilla Pudding mix
1 pint Whipping Cream, whipped stiff
4 large bananas
1 box vanilla wafers

Mix the milks and pudding until well blended.

Meanwhile, place wafers on the bottom of a 9 x 13 casserole dish. 

Slice half of the bananas and place them on top of the layer of vanilla wafers in the dish.

Fold the stiff whipped cream into the pudding mixture.

Spread half of the pudding mixture on the banana-wafer layers.

Continue layering until all ingredients are in the dish.

Chill for several hours before serving.

CINNASTIX PIZZA STICKS WITH DIPPING SAUCE

CINNASTIX PIZZA STICKS (DOMINO'S COPYCAT) WITH DIPPING SAUCE

From Lucy Reid

3 cups all-purpose flour
2  1/4 t. active dry yeast
2 T. canola oil
1/2 t. salt
1 T. white sugar
1 cup warm water (110 degrees F.)
2 T. unsalted butter, melted
1/2 cup sugar
2 T. cinnamon
4 cups powdered sugar
3 T. milk
2 t. vanilla

To make the dough:
Add the flour, salt, sugar and yeast into a large bowl.

Add in the canola oil and warm water.

Roll the dough out into a 13x6 dough rectangle.  Add to baking sheet that has been lined with foil or sprayed with oil

Brush with melted butter.

Add the cinnamon to the sugar and mix.

Sprinkle half the mixture over the dough.

Bake at 375 degrees for 10-12 minutes, or until browned. 

Remove from oven and immediately sprinkle the remaining cinnamon/sugar mixture. 

Cut into 1 inch strips.


Sweet Dipping Sauce:
Add the powdered sugar, milk and vanilla together and mix.

Microwave for 5 seconds to warm.

Lucy's note:  Sweet Cinnamon Stix (Pizza Sticks) like the ones from Domino's...but better because of real butter and the sweet vanilla dipping sauce!

Makes 24 slices