Hash Brown Breakfast Casserole
Ingredients:
1 lb. bulk breakfast sausage
2 cups shredded cheddar cheese
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup chopped onions
32 oz. package frozen shredded hash browns
Directions:
Preheat the oven to 350F.
Cook sausage as you would for browning ground beef. Drain fat
In a large bowl, combine 1 ½ cups cheese, soup, sour cream, sausage and onions. Gently fold in the hash browns. Spread in the prepared pan. Sprinkle with remaining cheese.
Bake in the preheated oven. Cook for 40 minutes. If using cubed hash browns, cook for 55-60 minutes.
Pumpkin Bread
Ingredients:
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Pumpkin Puree
1 cup Sugar
1/2 cup Milk
2 large Eggs -- Lightly Beaten
1 cup Nuts -- Chopped
1/4 cup Butter -- Softened
Directions:
Preheat oven to 350F degrees. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts. Spoon into well greased and floured 9x5 loaf pan. Bake 65 minutes or until wooden pick comes out clean. Cool 10 minutes before slicing.
Perfectly Creamy Cheesecake (From Pampered Chef)
Ingredients:
Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 tbsp sugar
Filling
3 pkgs (8 oz) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup sour cream
1 tbsp lemon juice
1 tsp vanilla
Directions:
Preheat oven to 300°F/150°C. For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.
Yield: 12 servings
Apple Pie
Ingredients:
1 recipe for double crust pie (or 1 box refrigerated pie crust)
6- 8 large apples, peeled and cored
1/3 cup brown sugar
1/3 cup white sugar
1 teas. Cinnamon
½ teas. Nutmeg
¼ teas. Cloves
Sprinkle of allspice if you have it.
1 teas. vanilla
1 teas. Lemon juice
2 teas. Whole milk or cream
3 tablesp. flour.
1-2 Tablesp. Butter cut into litte squares
Directions:
Use a glass pie pan. Heat oven to 450. Put oven racks on 2nd and 3rd from bottom slots. Put baking
Sheet on lower rack.
Peel, core and slice apples and put in bowl. Sprinkle with lemon juice.
Add both sugars, flour, cinnamon, nutmeg, cloves and allspice. Toss to combine. Add Milk and vanilla. Mix with spoon or spatula. Pour into pie crust. Sprinkle with butter.
Cover with top crust.
Using your fingers or the back of a fork, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center Place the pie on the top rack and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. Place on a wire rack to cool completely (1-2 hours) before serving.
Some people brush the top of the pie with milk or cream and sprinkle with the coarse-grained sugar before baking. I don’t do this.
Ingredients:
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Pumpkin Puree
1 cup Sugar
1/2 cup Milk
2 large Eggs -- Lightly Beaten
1 cup Nuts -- Chopped
1/4 cup Butter -- Softened
Directions:
Preheat oven to 350F degrees. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts. Spoon into well greased and floured 9x5 loaf pan. Bake 65 minutes or until wooden pick comes out clean. Cool 10 minutes before slicing.
Perfectly Creamy Cheesecake (From Pampered Chef)
Ingredients:
Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 tbsp sugar
Filling
3 pkgs (8 oz) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup sour cream
1 tbsp lemon juice
1 tsp vanilla
Directions:
Preheat oven to 300°F/150°C. For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.
Yield: 12 servings
Apple Pie
Ingredients:
1 recipe for double crust pie (or 1 box refrigerated pie crust)
6- 8 large apples, peeled and cored
1/3 cup brown sugar
1/3 cup white sugar
1 teas. Cinnamon
½ teas. Nutmeg
¼ teas. Cloves
Sprinkle of allspice if you have it.
1 teas. vanilla
1 teas. Lemon juice
2 teas. Whole milk or cream
3 tablesp. flour.
1-2 Tablesp. Butter cut into litte squares
Directions:
Use a glass pie pan. Heat oven to 450. Put oven racks on 2nd and 3rd from bottom slots. Put baking
Sheet on lower rack.
Peel, core and slice apples and put in bowl. Sprinkle with lemon juice.
Add both sugars, flour, cinnamon, nutmeg, cloves and allspice. Toss to combine. Add Milk and vanilla. Mix with spoon or spatula. Pour into pie crust. Sprinkle with butter.
Cover with top crust.
Using your fingers or the back of a fork, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center Place the pie on the top rack and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. Place on a wire rack to cool completely (1-2 hours) before serving.
Some people brush the top of the pie with milk or cream and sprinkle with the coarse-grained sugar before baking. I don’t do this.
No comments:
Post a Comment