Bacon Pretzel Smores Cupcake

Christmas Desserts

Carmel Apple

1 package of Carmel, unwrapped 

7 Apples, washed

Sticks

Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.

Spiced Rum Cake

From the Kitchen of: Jessica Brainard

SPICED RUM CAKE

1 stick of butter

2 scoops of crisco shortning

1 3/4 cups of sugar

1 tablespoon of vanilla

4 eggs

1 1/2 cups of white flour

1/4 cup of corn starch

1 tablespoon baking powder

1 cup of Captain Morgan Spiced Rum

SPICED RUM SYRUP

1 cup Log Cabin Syrup

1/4 cup of Captain Morgan Spiced Rum

Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

From the Kitchen of: Jessica Brainard

Sift together in a bowl:

1 cup of flower

2 teaspoons of baking powder

1/4 teaspoon of salt

3/4 cup of sugar

2 tablespoons of cocoa

Stir in

1/2 cup of milk

2 tablespoons shortening

2 eggs

Blend in:

1 cup of chopped nuts

Spread in 9 inch square pan sprayed with cooking oil

Sprinkle with mixture of:

1 cup of brown sugar

4 tablespoons of cocoa

1/2 cups of chocolate chips

Pour over entire batter:

1  3/4 cup of hot water

Bake at 350 degrease for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles at the bottom. Sprinkle chocolate chips on top and bake 5 more minutes.Serve with ice cream or cool whip.

Hot Fudge Sour Cream Cherry Pie

From the Kitchen of: Jessica Brainard

Hot Fudge Sour Cream Cherry Pie

3/4 cup butter

3/4 cup sugar

6 tablespoons unsweetened cocoa

2 tablespoons flour

3 eggs seperated

2 tablespoons of water

1/4 cup of sugar

1 cup of sour cream

2 tablespoons sugar

1 teaspoon of vanilla

1/2 cup canned cherry

Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.

Pumpkin Pie

From the Kitchen of: Jessica Brainard

Pumpkin Pie

2 cups Pumpkin

1 12 oz. can evaporated milk

3/4 cup sugar

1 teaspoon of salt

1 teaspoon of cloves

1 teaspoon of cinnamon

1/2 teaspoon of ginger

1/2 cup of brown sugar

1/2 cup pecans

1 unbaked pie shell

Bake 40 minutes.

Pumpkin Pie Crunch Cake

From the Kitchen of: Jessica Brainard

Pumpkin Pie Crunch Cake

1 (16 oz.) can solid pack pumpkin

1 (12 oz.) can of evaporated milk

3 eggs

1 cup of sugar

1/2 teaspoon of salt

1 pinch of cinnamon stick finely grated

1 box yellow cake mix

1/2 cup of brown sugar

2 sticks of margarine sliced

1 cup of chopped walnuts or pecans

Whipped topping

For the bottom pumpkin layer combine the first 6 ingredients in a large bowl and mix well. Pour the mixture into a greased 9x 13 inch pan. For the top layer mix the brown sugar and cake mix in a bowl. Sprinkle the dry cake/brown sugar mixture evenly over top of the blended pumpkin. Sprinkle nuts on top. Dot butter over the dry cake mix and nuts. Bake at 350 degreese for 50-55 minutes. Cool completely. Serve with whipped cream topping.

NOTE: I have served this to people that don’t like pumpkin pie and they loved it.

Ominous Flaky Owls

Ominous Flaky Owls

Prep Time: 20 Minutes Start to Finish: 45 minutes

2 cans (8 oz.) refrigerated crescent dinner rolls

Fish-shaped pretzel crackers for the beak 1 each

1 tablespoon sugar

1 tablespoon of ground cinnamon

1 tablespoon of melted butter

Hershey milk chocolate chips for the eyes 2 each

1. Heat the oven to 375, remove dough from the can. Do not unroll. With a serrated knife, cut the roll into 16 slices each can.

2. For each owl, use 2 dough slices. Place the rolls side by side on an ungreased cookie sheet press together pinch the top of the rolls to make the owls horns forming points. For owl’s beak, press 1 fish-shaped cracker, tail end painting toward top of head, into bottom center of dough. Repeat with the remaining dough slices and crackers placing owls 2 inches apart on the cookie sheet.

3. In a small bowl, mix sugar and cinnamon. Brush owls with melted butter, sprinkle with sugar mixture.

4. Bake about 10-12 minutes or until light golden brown. Do not burn. immediately press 2 chocolate chips on each owl for eyes. Carefully move to cooking rack. Cool completely, about 15 minutes before serving. Well chilled dough works best for slicing. About 150 calories each.

Carrot Cake

From the Kitchen of: Jessica Brainard

This is a perfect fall recipe because of the orange color and it tastes great!

Carrot Cake

 

Dry Ingredients:

2 cups of Flour

2 teaspoons of Baking Powder

1 1/2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoons of salt

Wet Ingredients:

1 cup of vegetable oil

1/2 bag of whole organic carrots cut, peeled and steamed

1/2 cup of pumpkin butter

1 medium can Crushed Pineapple, not drained

1 cup of chopped Walnuts, sunflower seeds or Pecans

4 eggs

2 cups of Sugar

Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.

Icing:

1 8oz package of Cream Cheese

1/2 cup of sour cream

Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.