Members share their favorite recipes.....if you have a recipe that you would like to share, e-mail it to: mothersofinmates@aol.com and we will post it here.
Bon Appetit!
Ann shared her: FRENCH TOAST CUPCAKES
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
Ingredients
-
1/2 cup butter, softened -
1-1/2 cups sugar -
2 eggs -
2 teaspoons vanilla extract -
2 cups all-purpose flour -
2 teaspoons ground cinnamon -
1/2 teaspoon baking powder -
1/2 teaspoon baking soda -
1/4 teaspoon salt -
1/4 teaspoon ground nutmeg -
1-1/3 cups buttermilk -
MAPLE BUTTERCREAM FROSTING: -
1/2 cup butter, softened -
1/4 cup shortening -
1/2 cup maple syrup -
Dash salt -
2-1/2 cups confectioners' sugar -
6 bacon strips, cooked and crumbled, optional
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired. Yield: 1-1/2 dozen.
Betsey shared her - punch bowl cake recipe- She says it is delicious!!
| 1 | french vanilla cake mix made by directions on box and baked in a 9x13 pan cooled and cut into small cubes |
| 2-SM bx | instant vanilla pudding |
| 2-LG can(s) | cherry pie filling |
| 2-LG can(s) | crushed pineapple |
| 1-12OZ | cool whip |
| 1/2 c | finely chopped pecans |
| 2 c | cold milk
Directions
BAKE CAKE ACCORDING TO DIRECTIONS ON BOX, BAKE IN A 9X13 BAKING PAN, COOL AND CUT INTO CUBES. MIX 2 BOXES OF INSTANT VANILLA PUDDING WITH THE 2 CUPS OF COLD MILK ADD INTO PUDDING MIXTURE 1/2 OF COOL WHIP AND SET ASIDE. READY TO ASSEMBLE CAKE. IN A LARGE GLASS BOWL PUT HALF OF CUBED CAKE,ONE CAN OF PINEAPPLE ON TOP OF CAKE, THEN ADD ON TOP OF PINEAPPLE 1/2 PUDDING, NEXT ONE CAN OF CHERRY PIE FILLING. REPEAT LAYERS AND TOP WITH THE REST OF COOL WHIP AND TOP WITH PECANS.
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Kristina shared her- Sunset Magazine Baked Sunday Pancake with Raspberry Sauce Recipe (topping optional)
It is my Grandchildren's absolute favorite breakfast and it is s-o-o-o-o easy to make. This is a family favorite in my house -- I have been making this for YEARS... buttery, light and delicious, and yes, it is suppose to poof, then flatten.
- 3 tbsp. butter
- 3 large eggs
- 3/4 cup milk (the lower the fat content, the fluffier the poof - I use 1%)
- 1/2 tsp. vanilla
- 1/2 cup all-purpose flour
- 2 tbsp. sugar
- 1/8 tsp. salt
Preheat the oven to 425F. Melt butter in your skillet (oven proof frying pan). Remove from heat.
Critical step - don't skip this! It is the basis of the whole recipe - Use your mixer to beat or whirl eggs until pale.
Beat or blend in milk, vanilla, flour, sugar, and salt. Pour the batter into your skillet and place in the oven to bake for 15-20 minutes. Serve immediately with syrup and powdered sugar, powdered sugar and a squeeze of lemon OR raspberry sauce. (note: I use just powder sugar - Strawberry jam is good too...even lemon curd!)
Optional Raspberry Sauce (can use syrup or powdered sugar instead):
In a food processor blend frozen Raspberries until smooth and then strain the seeds out. Stir in 1/4 cup Sugar to taste.
Ramona shared her - ANGEL FOOD STRAWBERRY DESSERT
1 - Angel Food Cake (To save time buy a large store bought cake)
1 - 8 oz. pkg. cream cheese, softened
¾ cup Sugar
12 oz. Cool Whip
2 quarts fresh strawberries, sliced (separate the 2 quarts….1 quart is cooked down to make the glaze….the other quart is mixed in with the glaze once it has cooled)
Strawberry Glaze (see recipe below)
Strawberry Glaze - Make glaze first, so it can cool.
1 quart strawberries, sliced
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lime juice
Orange juice – (If the glaze is too thick, add a little orange juice)
Cook this mixture on medium heat, stirring constantly until it thickens. These strawberries breakdown and become a thick liquid gel mixture. Sometimes I take a fork or potato masher and mash some of the larger strawberries once they have cooked a while to help them breakdown. This glaze needs to cool completely before you stir in the other quart of sliced strawberries. I add the orange juice once it is cool, 1 tablespoon at a time to get the right consistency…not too runny.
Cut cake into 1” cubes. Spread evenly over the bottom of a 9 X 13 pan.
Combine cream cheese and ¾ cup sugar blending well with hand mixer. Then, fold in Cool Whip.
Spread cream cheese mixture on top of the cake. Drop by spoonfuls and spread.
Stir remaining sliced strawberries into cooled glaze. Pour mixture over cream cheese layer. Chill.
****This can be made in a trifle bowl layering the same as above.
This is so easy and everyone loves it! Enjoy!!!!!
Crystall shared - X-MAS DESSERTS
