Christmas Desserts

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.

Portland Peach Pie

6 Organic Peaches (skinned and sliced)

1 cup of sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup butter

1 egg white

1/4 cup of flour

2 pie crust 9 inch

Saute the peaches in butter and add the spices simmer for 10 minutes.Add the apples on top of the bottom crust pastry shell along with the flour, sugar, butter and spices. Top with the second pie crust pressing together the edges and making a few slits. Brush the top of the pie crust with the egg white and sprinkle with sugar.Bake at 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Oregon Carmel Apple Pie

Oregon Carmel Apple Pie

8 Organic Oregon Apples (skinned and sliced)

1 cup of sugar

1 tsp of cinnamon

1 tsp of nutmeg

8 Carmel candies

1 tablespoon of butter

2 pie crusts

Saute the apples in butter and spices for 10 minutes until the apples are soft but yet still firm. Unroll pastry shell and spoon the apples onto the bottom pie crust. Add sugar, Carmel and a dollop of extra butter on top then add the top crust folding the crust together and make a few slits. Brush the top crust with egg white and sprinkle sugar on top. Bake on 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Homemade Raspberry Pie

Homemade Raspberry Pie

Filling:

1 lb of organic fresh Raspberries

1/2 cup of flour

1 cup of sugar

a dash of cinnamon

2 Tablespoons of Land O Lakes all Natural Whipped Butter

2-9 inch pie crusts

1 egg white

1 coat of sugar

Unroll 1 bottom crust on an ungreased glass 9-inch pie pan. Press crust firmly against sides and bottom of the pan. Add the raspberries, flour and sugar mix together and then put 2 dollops of butter and dash of cinnamon on top of the bottom pie crust. Roll out the second top crust and place on top. Using forefingers and thumbs, pinch crust to create a scalloped edge. Cut the slits the way you want I made mine into a flower design. Brush the top crust with the egg white and sprinkle a sugar-coating on top. Bake at 375 degrees for an hour until golden brown. Cool for 30 minutes, serve with chocolate chip ice cream.

Blueberry Pie Recipe

Happy 4th of July to my family and friends! God Bless America!!

 BLUEBERRY PIE

Filling:

1 lb of organic fresh Blueberrys

1/2 cup of flour

1 cup of sugar

a dash of cinnamon

2 Tablespoons of Land O Lakes all Natural Whipped Butter

2-9 inch pie crusts

1 egg white

1 coat of sugar

Unroll 1 bottom crust on an ungreased glass 9-inch pie pan. Press crust firmly against sides and bottom of the pan. Add the blueberries, flour and sugar mix together and then put 2 dollops of butter and dash of cinnamon on top of the bottom pie crust. Roll out the second top crust and place on top. Using forefingers and thumbs, pinch crust to create a scalloped edge. Cut the slits the way you want I made mine into a flower design. Brush the top crust with the egg white and sprinkle a sugar-coating on top. Bake at 375 degrees for an hour until golden brown. Cool for 30 minutes, serve with chocolate chip cookie dough ice cream.

Pizza From Scratch

From the Kitchen of: Jessica Brainard

Homemade Pizza Dough

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degreese)

2 tablespoons of cooking oil

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high speed for 3 minutes. Knead the dough into a ball place onto a clean floured surface and roll out. Transfer to a greased pizza pan sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. If you want a more flavor in the crust add some pesto, garlic paste, or chopped herbs to it.

Sauce the pizza crust leaving an inch around the edges. Cover the sauce with a layer of bottom cheese then add the toppings you want spreading them out evenly. Then sprinkle on the top layer of cheese and bake in the oven for 15 minutes at 350 degreese or until the edges of the crust and cheese are golden brown. I like making my own pizza so I can customize it the way I want. The choices of toppings are endless but here are some of my favorites:

Pizza Toppings

• Canadian-style bacon
• Italian sausage
• Ground beef
• Roasted garlic
• Chicken
• Mushrooms
• Green olives
• Bell pepper
• black olives
• bacon crumbled
• onions
• Baby mozzarella
• tomatoes
• pineapple
• fresh sage
• feta

Garnish with parmesan and crushed red pepper.

Cheese If you Please

From the Kitchen of: Jessica Brainard

Cheese Ball

1 8 oz. Package of Cream Cheese

4 oz jar Roca Blue Cheese

4 oz jar Old English Sharp Cheddar

Onion and Garlic Powder

a splash of Worcestershire sauce

1/2 teaspoon of Sherry

Roll in crushed Nuts

Note: The last time I made this I couldn’t find the jar of roca blue cheese. I don’t know if they even make this cheese any more. Just us another cheese or 2 of the Old English.

 

 

Homemade Mac-N-Cheese

INGREDIENTS:

* 1 (8 ounce) package elbow macaroni

* 1 (8 ounce) package shredded sharp Cheddar cheese

* 1 (12 ounce) container small curd cottage cheese

* 1 (8 ounce) container sour cream

* 1/4 cup grated Parmesan cheese

* salt and pepper to taste

* 1 cup dry bread crumbs

* 1/4 cup butter, melted

DIRECTIONS

1. Pre-Heat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden brown.

 

 

Queso Cheese Dip

Ingredients:

1 pound of Ground Turkey

1 Jar of Salsa

1 small can of diced green chilis

1 pack of taco seasoning

Brown the ground turkey in a skillet and drain the fat. Cut up the Velveeta cheese and put it in the crock pot on low.

Add the turkey, taco seasoning, a jar of salsa, and a can of green chills.