Caramel Bundt Pullaparts

Strawberry Cake

Deer Antlers

ROMMERGROT

Mrs. Field's Chocolate
Chip Banana Bread

Chocolate Chip Pie

Cream Cheese Brownie Pie



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Caramel Bundt Pullaparts

 Thanks to Carolyn in Washington for this Recipe

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Strawberry Cake

 Thanks to Nanci in California for this Recipe

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Deer Antlers

 Thanks to Kathie in Minnesota for this Recipe
  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup whipping cream
  • 2/3 cup 35 percent fat sour cream
  • 3 cups flour
  • 2 T. baking powder
  • 1 tsp. cardamom
  • 2 T. melted butter
  • shortening or oil

  • Beat eggs and sugar until light and lemon-colored.
  • Whip cream and sour cream lightly together.
  • Sift the dry ingredients.
    Add alternately with melted butter and both creams
    to the egg mixture.
    Mix lightly together. Refrigerate overnight.
  • Roll the dough into (1/3") sausages.
    Cut into (5") lengths. Form into a wreath.
    Make two notches along the edges.
  • Heat the shortening or oil to (350 degrees F).
    Deep fry, a few at a time, until golden, three to four minutes.

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ROMMERGROT

Thanks to Kathie in Minnesota for this Recipe
  • 1 cup butter
  • 1 cup all-purpose flour
  • 3 cups half & half
  • 1 cup whole milk
  • 1/4 cup sugar
  • 3/4 tps. salt

  • Melt butter in large microwave-safe bowl.
    Stir in flour with wire whisk.
  • Cook until mixture bubbles;
    cook 30 seconds longer.
  • Heat half & half and milk together;
    slowly add to flour mixture.
    Stir with wire whisk while mixing.
  • Return to microwave until mixture begins to boil,
    about 2 minutes.
  • Remove from microwave; stir
    in sugar and salt.
    Microwave 30 seconds longer.
    Add more hot milk if necessary to reach
    desired consistency.
  • Serve warm with melted butter, cinnamon, and sugar,
    if desired. Sixteen servings.

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Mrs. Field's
Chocolate Chip Banana Bread

[The ingredients section calls for baking "soda" - The directions call for baking "powder". I use baking soda, should I try baking powder?]
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 cups sugar
  • 3 cups mashed bananas (about 8)
  • 4 large eggs, well beaten
  • 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips
  • Yield: Two 9-inch loaves

  • Preheat the oven to 350. Lightly butter two 9-by-5-inch loaf pans. Line the bottoms with buttered parchment or wax paper.
  • In a bowl, whisk together the flour, baking soda, and salt.
  • In a medium bowl, cream the butter and sugar. Add the bananas and eggs, beating until well blended. Beat in the vanilla.
  • Add the dry ingredients to the banana mixture and blend well. Stir in the chocolate chips. Do not over mix.
  • Pour the batter into the prepared pans and bake for 55 to 60 minutes, or until golden brown and a cake tester inserted in the center comes out clean. Set the pans on a rack to cool for 15 minutes. Then turn out of the pans to cool completely.

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Chocolate Chip Pie

Thanks to Carolyn in Seattle for this recipe!!
  • l/2 cup sugar
  • l/2 cup brown sugar
  • l/2 stick butter
  • l/2 cup flour
  • 2 eggs
  • l small. pkg. choc. chips
  • l cup nuts
  • l tsp. vanilla

  • Mix all ingredients and pour into uncooked pie shell. Bake l hr. at 325.
  • Serve warm or cold with plenty of whipped cream!

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Cream Cheese Brownie Pie

Thanks to Kathie for this recipe!!
  • 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
  • 1/4 cup oil
  • 2 tablespoons water
  • 1/2 cup chopped pecans

  • Heat oven to 350 degrees F.
  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
  • In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside.
  • Reserve hot fudge packet from brownie mix for topping.
  • In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with spoon.
  • Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer.
  • Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
  • Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.)
  • Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
  • HIGH ALTITUDE (ABOVE 3500 FEET): Add 3 tablespoons flour to dry brownie mix. Bake as directed above.

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