Our Family Recipes
Mix:
1 large can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
4 tsp pumpkin pie spice
1 cup sugar
1 can evaporated milk
3 eggs
1/2 tsp salt
pour into 9*13 pan
sprinkle 1 yellow cake mix on the top, melt 1 1/2 cubes butter or margarine drizzle over the over the top
Bake 350 for 50-60 minutes.
—
Becky
Ginger Crust
2 cups ginger cookies, ground
2 Tbs. brown sugar
1 tsp. ground ginger
¼ cup butter, melted
Cheesecake filling
2 – 8 oz. pkg. cream cheese
¾ cup sugar
2 eggs
1 – 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1 cup sour cream
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp ginger
½ tsp. cloves
½ tsp. allspice
½ tsp. salt
whipped cream (optional)
Preheat oven to 350 degrees. To make crust grind ginger cookies in a blender or food processor until fine. Mix in brown sugar and ginger. Add melted butter and blend thoroughly. Press firmly into the bottom of a 9-inch spring form pan. Bake 10 minutes. Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.
With an electric mixer, beat the cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well. Stir gently into the cream cheese mixture by hand. Pour cream cheese filling into the crust. Place a large piece of aluminum foil on your counter. Wrap the pan tightly with the foil. Place cheesecake in a large roasting pan. Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath. Bake cheesecake 1 hour. Turn oven off and leave cheesecake in oven to cool for 1 more hour. Chill in the refrigerator. Just before serving, garnish with whipped cream, if desired. Refrigerate any leftovers. Serves 10-12.
1 ¾ cup cake flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup orange juice
1 stick of butter, softened
Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Cream these ingredients together thoroughly.
Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Place cupcake liners into tins. Spoon batter into cupcake liners, until ½ full.
Bake for 15 minutes or until a toothpick inserted into center comes out clean.
Cool cupcakes completely before frosting with Cream Cheese Icing.
(2 Cakes… you simply just make one!)
Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice
Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut
Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!
For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.
Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!
Cranberry Pudding Cake with Butter Cream Sauce
Recipe Prepared by Kim Naegle, North Salt Lake
Cake:
Preparation:
Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together. Add liquid mixture to dry ingredients and stir together. When liquid and dry ingredients are completely incorporated together, stir in cranberries.
Pour cake batter into a well-greased Bundt cake pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate. Allow cake to cool completely on serving plate. Cut into slices.
Butter Cream Sauce:
Preparation:
Combine butter, sugar and half & half in a medium sized sauce pan over medium-high heat. Wisk continually until mixture comes to a boil, remove from heat. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!
Prepared by Guest Chef Tami Vincent
INGREDIENTS FOR SERVING:
9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.
INGREDIENTS FOR SYRUP:
¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor
Make the syrup: Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves. Let cool. Stir in liqueur until dissolved. Set aside.
INGREDIENTS FOR CHOCOLATE MOUSSE
2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.
Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.
INGREDIENTS FOR PUDDING
8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set. About 3 hours.
To Assemble: Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with brownies cut into inch pieces. Brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
To serve: Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies. Enjoy.
Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.
Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)
Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).
Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.
NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
2 Cups sugar
1 ½ Cups oil
4 eggs
5 Cups grated carrots
2 Cups and 2 TBS. flour
2 tsp. baking soda
1 ½ tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
Add all ingredients. Bake 350 degrees for 53 min.
Makes 3 round layers
Frosting
4 TBS butter
8 oz cream cheese
2 tsp. vanilla
1 lb. powder sugar
A friend of Grandma Morgenegg’s gave her this recipe andshe made it for Angela for her birthday dinner. It was truly delicious. She put a cocoa butter cream frosting on it. Yum!
1c shortening
2c sugar
2 eggs
1/2c cocoa
1c buttermilk (can use 1c milk mixed with 1T vinegar)
1c hot tap water
1t vanilla
2 1/2c flour
2t baking soda
1/2t salt
Cream shortening and sugar. Add eggs one at a time, beating wel lafter each. Blend in cocoa. Sift dry ingredients together and add alternately with buttermilk, beating well after each addition. Add hot water and vanilla, stirring just until blended. Pour into greased and floured pans and bake at 350 until cake tests done (25-35 min for layers;35-40 min for oblong pan). Whipped Ganache for Filling (between layers) 8oz semisweet chocolate, finely grated (I use Ghiradelli choc chips)1c whipping cream Place chocolate in medium bowl. Bring cream to a boil in heavy small saucepan over medium-high heat whisking frequently. When cream begins to steam, pour cream over chocolate. Whisk until chocolate is completely melted and mixture is smooth. Cool to room temperature, stirring occasionally. Refrigerate until cold and thickened, but not set, stirring occasionally, about 30 min.