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Praline Sweet Potato Pie Recipe

Praline Sweet Potato Pie Recipe
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Ingredients
  1. 3/4 cup sugar
  2. 3/4 cup packed brown sugar
  3. 3/4 cup half-and-half cream
  4. 3 tablespoons butter
  5. 1-1/4 cups Diamond of California Chopped Pecans
  6. 1/2 teaspoon vanilla extract
  7. 1 sheet refrigerated pie pastry
FILLING
  1. 1-3/4 cups mashed sweet potatoes
  2. 3 egg yolks
  3. 1 cup sugar
  4. 1/2 cup whole milk
  5. 1/2 cup half-and-half cream
  6. 6 tablespoons butter, softened
  7. 2 teaspoons lemon extract
  8. 1/2 teaspoon ground cinnamon
  9. 1/2 teaspoon ground nutmeg
  10. Whipped cream
Instructions
  1. Line a 15-in. x 10-in. x 1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans.
  2. Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop.
  3. Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.
  4. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
  5. Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles. Yield: 8 servings.
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Creamy Make Ahead Mashed Potatoes Recipe

Creamy Make Ahead Mashed Potatoes Recipe
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Ingredients
  1. 3 pounds potatoes (about 9 medium), peeled and cubed
  2. 6 bacon strips, chopped
  3. 1 package (8 ounces) cream cheese, softened
  4. 1/2 cup sour cream
  5. 1/2 cup butter, cubed
  6. 1/4 cup 2% milk
  7. 1-1/2 teaspoons onion powder
  8. 1 teaspoon salt
  9. 1 teaspoon garlic powder
  10. 1/2 teaspoon pepper
  11. 1 cup (4 ounces) shredded cheddar cheese
  12. 3 green onions, chopped
Instructions
  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
  2. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  3. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
  4. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings.
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Cranberry Sauce

Cranberry Sauce
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Ingredients
  1. cup water
  2. 1 cup sugar
  3. 1 12-ounce package fresh or frozen cranberries
Instructions
  1. Bring water and sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time.
If you preferred jellied cranberry sauce
  1. Prepare as directed above. Before cooling, place a wire mesh strainer over a mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 1 cup.
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Acorn Treats Recipe

Acorn Treats Recipe
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Ingredients
  1. 1/2 cup Nestle Semisweet Chocolate Chips
  2. X
  3. Chocolate holiday treats
  4. Your holiday baking won't be complete without Nestle® Chocolate Chips!
  5. Learn More >
  6. Sams Club Nestle
  7. 48 milk chocolate kisses
  8. 48 Nutter Butter Bites
Instructions
  1. In a microwave, melt chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.
  2. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with remaining melted chocolate. Pipe a stem onto each acorn. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container. Yield: 4 dozen.
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Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake
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Ingredients
  1. Crust
  2. 2
  3. cups graham cracker crumbs
  4. 1/3
  5. cup finely chopped pecans
  6. 5
  7. tablespoons butter, melted
  8. 3
  9. tablespoons brown sugar
  10. Filling
  11. 4
  12. packages (8 oz each) cream cheese, softened
  13. 1
  14. cup granulated sugar
  15. 1
  16. teaspoon vanilla
  17. 4
  18. eggs
  19. 1 1/2
  20. cups canned pumpkin
  21. 4 1/2
  22. teaspoons lemon juice
  23. Topping
  24. 1
  25. cup packed light brown sugar
  26. 1/3
  27. cup whipping cream
  28. 1/4
  29. cup butter
  30. 1
  31. cup powdered sugar
  32. 1
  33. teaspoon vanilla
Instructions
  1. 1 Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  2. 2 Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  3. 3 In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired
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Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake
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Ingredients
  1. Crust
  2. 2
  3. cups graham cracker crumbs
  4. 1/3
  5. cup finely chopped pecans
  6. 5
  7. tablespoons butter, melted
  8. 3
  9. tablespoons brown sugar
  10. Filling
  11. 4
  12. packages (8 oz each) cream cheese, softened
  13. 1
  14. cup granulated sugar
  15. 1
  16. teaspoon vanilla
  17. 4
  18. eggs
  19. 1 1/2
  20. cups canned pumpkin
  21. 4 1/2
  22. teaspoons lemon juice
  23. Topping
  24. 1
  25. cup packed light brown sugar
  26. 1/3
  27. cup whipping cream
  28. 1/4
  29. cup butter
  30. 1
  31. cup powdered sugar
  32. 1
  33. teaspoon vanilla
Instructions
  1. 1 Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  2. 2 Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  3. 3 In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.
Holiday Cottage http://www.holidaycottagepage.com/



Butterscotch-Maple Cheesecake Torte

Butterscotch-Maple Cheesecake Torte
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Ingredients
  1. Cheesecake
  2. 3
  3. packages (8 oz each) cream cheese, softened
  4. 1/4
  5. cup sugar
  6. 1
  7. can (14 oz) sweetened condensed milk (not evaporated)
  8. 1
  9. package (11 to 12 oz) butterscotch chips (2 cups), melted
  10. 4
  11. eggs
  12. 2
  13. teaspoons vanilla
  14. Maple Cake
  15. 1
  16. box Betty Crocker® SuperMoist® butter recipe yellow cake mix
  17. Water, butter and eggs called for on cake mix box
  18. 2
  19. teaspoons maple flavor
  20. Maple Frosting
  21. 2
  22. containers Betty Crocker® Rich & Creamy vanilla frosting
  23. 2
  24. teaspoons maple flavor
  25. Butterscotch-Maple Drizzle
  26. 2
  27. tablespoons unsalted butter
  28. 1/2
  29. cup sweetened condensed milk (not evaporated)
  30. 1/2
  31. teaspoon maple flavor
  32. 1/4
  33. cup butterscotch chips
  34. Garnish
  35. 18
  36. to 20 butterscotch chips
Instructions
  1. 1 Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
  2. 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
  3. 3 Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
  4. 4 Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
  5. 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
  6. 6 In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
  7. 7 In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
  8. 8 Cover and refrigerate leftovers.
Notes
  1. The cheesecake is done when the edges are puffed and it jiggles slightly in the middle when moved.
  2. Be sure to use sweetened condensed milk in this recipe and not evaporated milk.
Holiday Cottage http://www.holidaycottagepage.com/



Caramel Almond Poke Cake

Caramel Almond Poke Cake
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Ingredients
  1. 2
  2. boxes Betty Crocker® pound cake mix
  3. 1 1/3
  4. cups water or milk
  5. 1/2
  6. cup butter or margarine, softened
  7. 4
  8. eggs
  9. 2
  10. cups whipping cream
  11. 1
  12. cup packed dark brown sugar
  13. 1/4
  14. cup butter or margarine
  15. 1
  16. teaspoon vanilla
  17. 1
  18. can (14 oz) sweetened condensed milk (not evaporated)
  19. 3/4
  20. cup unblanched whole almonds, coarsely chopped, toasted
  21. 1/3
  22. cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
Instructions
  1. 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
  2. 2 In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
  3. 3 Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.
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Caramel Almond Poke Cake

Caramel Almond Poke Cake
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Ingredients
  1. 2
  2. boxes Betty Crocker® pound cake mix
  3. 1 1/3
  4. cups water or milk
  5. 1/2
  6. cup butter or margarine, softened
  7. 4
  8. eggs
  9. 2
  10. cups whipping cream
  11. 1
  12. cup packed dark brown sugar
  13. 1/4
  14. cup butter or margarine
  15. 1
  16. teaspoon vanilla
  17. 1
  18. can (14 oz) sweetened condensed milk (not evaporated)
  19. 3/4
  20. cup unblanched whole almonds, coarsely chopped, toasted
  21. 1/3
  22. cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
Instructions
  1. 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
  2. 2 In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
  3. 3 Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.
Holiday Cottage http://www.holidaycottagepage.com/



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