Peanut Blossom

Peanut Blossom 700x400One more cookie I’ve been snacking on this year. Charlene has had these recipes for many years. Kids of all ages like this one including me.

Peanut Blossom

Ingredients

½ cup butter (or margarine)
½ cup brown sugar
½ cup sugar
½ cup smooth peanut butter
1 egg
2 Tablespoons milk
½ teaspoon salt
1 teaspoon vanilla
1 ¾ cup flour
1 teaspoon baking soda
Chocolate kisses – enough for one per cookie

Directions

  1. Mix (cream) butter, sugars, peanut butter, egg, milk, and vanilla.
  2. Sift flour, soda, and salt together. Add to mixture.
  3. Make heaping teaspoons of dough into balls.
  4. Put on parchment paper on a cookie sheet.
  5. Bake at 350 degrees for 10-12 minutes until lightly browned.
  6. As cookie comes out of oven, stick a chocolate kiss in the center.
  7. Makes about 5 dozen cookies.

Russian Tea Cakes

Russian tea cakes 700x400

Do you want to know what cookies I’ve been eating? Charlene has graciously allowed her mother’s secret recipe to appear on this blog. The recipe is Russian Tea Cakes. Some people call them snowballs. Either way they are good. (The missing one in the middle tasted good.)

Russian Tea Cakes

Ingredients

1 cup butter (softened is better)
½ cup powdered Sugar (extra for tossing)
2 ½ cups flour
¼ teaspoon salt
1 teaspoon vanilla
¾ cup nuts (we use chopped walnuts)

Directions

  1. Mix (cream) butter, add powdered sugar gradually, and mix (cream) well.
  2. Sift flour before measuring. Measure and sift with salt. Add to the butter mixture and work in with hands.
  3. Work in the vanilla and nuts.
  4. Form into small balls.
  5. Place in greased cookie sheet. Last time we used parchment paper and it’s much easier.
  6. Bake for 14 to 17 minutes, or until delicately brown in oven set to 400 degrees.
  7. Toss in powdered sugar while warm, then toss again when cold.
  8. Makes 4 to 5 dozen.

Pumpkin Bread

Recipe: Pumpkin Bread

Summary:  Delicious dessert bread for the Holidays.

Prep time: 30 minutes

Cook time: 1 hour

Ingredients

  • 2 1/2 cups sugar
  • 3 1/3 cups flour
  • 1 teaspoon cinnamon
  • 1 cup vegetable oil
  • 1 cup water
  • 1 15-ounce can of pumpkin
  • 4 eggs, beaten
  • 1 cup chopped walnuts

Instructions

  • Pre-heat oven to 350° F.
  • Grease 2 loaf pans and set aside.
  • Sift the sugar, flour, and cinnamon together and place in a large mixing bowl.
  • Add the remaining ingredients in order given in ingredient list.
  • Mix well.
  • Spoon the batter into greased the baking pans.
  • Bake at 350° F for 50-60 minutes.
  • Check for doneness by inserting toothpick into the center of each loaf.
  • Bake a few minutes longer if toothpick is not clean or dry.
  • When done, place baking pans on wire rack to cool for 5 minutes.
  • Remove pumpkin bread from loaf pans and continue cooling on wire rack.

Quick notes

One can of pumpkin makes 2 loaves of pumpkin bread. This bread also freezes well.  If baking as cupcakes, grease and flour cupcake pan and bake for 15 minutes. Check for doneness and bake longer if necessary. Remove pumpkin cupcakes from pan and cool on wire rack. Serve slightly warm with butter or topping of your choice.

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 1 review(s)

Recipe by Charlene.

Pumpkin Pie Crunch

Recipe: Pumpkin Pie Crunch

Summary:  A Delicious alternative to regular Pumpkin Pie.

Prep time: 30 minutes

Cook time: 55 minutes

Ingredients

  • 1 15 ounce can solid pack pumpkin
  • 1 12 ounce can evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 package Duncan Hines Moist Delux Yellow Cake Mix
  • 1 cup chopped pecans
  • 1 cup butter or margarine, melted
  • whipped topping

Instructions

  • Pre-heat the oven to 350° F.
  • Grease the bottom of a 13x9x2-inch pan.
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl.
  • Pour mixture into greased pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture.
  • Top with pecans.
  • Drizzle with melted butter.
  • Bake at 350° F for 50-55 minutes, or until golden.
  • Remove from oven and cool completely.
  • Serve with whipped topping.
  • Refrigerate leftovers.

Quick notes

This is a fantastic, delicious Thanksgiving or Christmas dessert to serve to family and friends.

Number of servings (yield): 16-20 servings

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe given to Charlene many years ago at church but is on the Duncan Hines Website.

Zucchini Bread

Recipe: Zucchini Bread

Summary:  Delicious dessert bread made from zucchini squash.

Prep time: 30 minutes

Cook time: 1 hour

 

Ingredients

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups zucchini, peeled and grated, no seeds
  • 3 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 3 teaspoons cinnamon
  • 1/4 cup baking powder
  • 1/2 cup walnuts

Instructions

  • Pre-heat oven to 350° F.
  • Grease 2 loaf pans and set aside.
  • Beat eggs until light and foamy.
  • Add oil, sugar, grated zucchini, and vanilla.
  • Mix lightly but well.
  • Add flour, salt, baking power, and cinnamon.
  • Mix together with wet ingredients.
  • Add nuts and stir together.
  • Pour mixture into greased loaf pans.
  • Bake 1 hour at 350° F or until toothpick comes out clean.
  • Cool on wire rack for 5 minutes before removing from baking pan to cool longer.

Number of servings (yield): 12

Quick Notes

Since this recipe makes 2 loaves, you can easily freeze one loaf to enjoy at a later time.

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe by Charlene.

Charlene’s Cooked Apples

Recipe: Charlene’s Cooked Apples

Summary: A quick delicious addition to any breakfast or as a dessert dish.

Prep time: 10 minutes

Cook time: 15-20 minutes

Ingredients

  • 2 Gala apples, washed, cored, and diced with skin
  • 1-2 tablespoons sugar or other sweetener (we use 1 packet of stevia=1 tablespoon.)
  • 1/4 teaspoon cinnamon, or more to taste
  • 1/2 cup water

Instructions

  • Place diced apples with sugar and cinnamon,  and water in a saucepan.
  • Cook on medium heat for 15-20 minutes.
  • Check often so apples don’t stick, and add a little more water as needed.
  • The apples will retain their shape but should be soft when completely cooked.
  • There should also be some apple liquid in the bottom of your pan as well.
  • Your apple mixture will keep well for several days if refrigerated.
  • You can serve it warm on top of oatmeal for breakfast, separately as a warm apple afternoon treat, or with vanilla ice cream as an evening dessert.
  • If you need more servings, simply adjust the apple/sugar/water ratio accordingly.

Variations

You can also use Red Delicious or Fuji apples.

Number of servings (yield): 2

Calories: 80; Fat: 0; Protein: 0

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe by Charlene.