Apple Dumplings

Servings:

4 to 8

Ingredients:

• 2 cans Pillsbury Crescent Rolls
• 2 large, peeled apples cut into 8 pieces each
• 1 1/2 cups light brown sugar
• 2 sticks butter 1 teaspoon vanilla
• 1 can Sprite
• 1 1/2 cups of toasted pecans

Instructions:

Roll 1 piece of apple in Crescent roll, starting with the large end. Put in pan (9x13") sprayed with non-stick oil. Boil together: Butter and brown sugar for about 7 minutes, remove from heat and add vanilla. Pour over dumplings. Sprinkle about 1 1/2 cup of toasted pecans over the top. Pour 1 can Mountain Dew over dumplings. Bake for 30 minutes @ 350 degrees. Serve with vanilla ice cream

Apple Dumpling Recipe on Taste of Texas website

Spiced Pumpkin Scones

Ingredients:
2 cups all purpose flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp Molasses
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half
OR
Spiced Glaze:
1 cup powdered sugar, sifted
1 Tbsp pumpkin puree
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ginger
1/4 tsp cinnamon
1-2 Tbsp half and half

Directions:
Heat oven to 400.  Line baking sheet with parchment paper. 
Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.  Cut the butter into small cubes then scatter over the flour mixture.  Use a pastry cutter to cut the butter into the flour until the mixture resembled course cornmeal with a few pea sized bit of butter. 
In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.  Transfer the dough to a floured surface and knead together 3-4 times until it comes together.  Pat the dough into a 10x7 inch rectangle with a rolling pin.  Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.  Transfer scones to baking sheet and bake for 10-15 minutes until a toothpick comes out clean.  Cool completely.

Glaze:
Mix sugar and half and half.  Stir and judge consistency.  If glaze will slowly drizzle it is the right consistency.  Add a little half and half until you have the right consistency to glaze the scones.

Blueberry Scones and Blueberry Cream Cheese Frosting

Ingredients:
Blueberry Scones:
3 cup all purpose flour
1 tsp salt
2 Tbsp baking powder
1/3 cup sugar
2 eggs
1 1/2 cups heavy whipping cream
1 tsp vanilla
1 1/2 cup blueberries
1/4 cup turbinado sugar (raw sugar)
Egg Wash:
1 egg
1 Tbsp water
Blueberry cream cheese frosting:
1 pkg cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh blueberries, chopped

Directions:
Preheat oven to 425.  Line baking sheet with parchment paper, set aside.  In a large mixing bowl, whisk together flour, salt, and baking powder.  Stir in sugar. 
In separate bowl, whisk together 2 eggs, cream, and vanilla, mix until thoroughly combined.  Stir cream mixture into flour mixture and mix only until combined.  Do not overmix.  Fold in the blueberries.  Flour your work area an turn out the dough.  Sprinkle dough with more flour.  Divide dough into 3 portions.  Pat down each portion of dough to about a 6-inch round.  Place on previously prepared baking sheet.  Cut each round of dough into quarters and space them out on the pan.
Make Egg Wash:
In a small bowl, combine 1 egg and 1 tablespoon of water; whisk until combined.  Brush each scone with egg wash.  Sprinkle with turbinado sugar.  Bake for 11-14 minutes, or until golden brown. 
Prepare frosting:
Combine cream cheese and powdered sugar in a mixing bowl.  Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.  Mix in blueberries.  Serve with scones.

English Tea Cucumber Sandwiches

Ingredients:
1 cucumber, peeled and thinly sliced
1 8 oz pkg cream cheese, softened
1/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp onion salt
1 dash Worcestershire sauce
1 loaf sliced bread, crusts removed
1 pinch of lemon pepper

Directions:
Place cucumber slices between 2 paper towels and set in a colander.  Allow liquid to drain, about 10 minutes.  Mix cream cheese, mayo, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.  Spread cream cheese mixture evenly on one side of each bread slice.  Divide cucumber slices over half of the bread slices, sprinkle lemon pepper on cucumber.  Stack the other half of the bread slices with spread slices down over the cucumber slices to make sandwiches.

Found on Allrecipes.com

Pumpkin Crumb Cake

1 can (15oz.) pumpkin purée
1 can (12 Oz.) evaporated milk
3 eggs
1 1/2  cup sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1 cup pecans (optional)
1 cup butter/margarine, melted

Preheat oven to 350. In a lg. bowl, Whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Pour into greased 13 x 9 baking pan. Layer dry cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50 to 55 minutes or until golden brown. Serve with either warm or chilled whipping cream

Cream Cheese Pound Cake

 

 

 

3 cups (390 grams) all purpose flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

2 3/4 cups (550 grams) granulated white sugar

2 1/2 teaspoons pure vanilla extract

Zest (outer skin) of one lemon or orange (optional)

6 large eggs, room temperature

Cream Cheese Pound Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 -70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.

Serves 12 - 14 people