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Pumpkin Fudge
Pumpkin Fudge is made with canned pumpkin and filled with walnuts. I make this fudge every fall, I absolutely love it. Roast the walnuts for a totally different taste. Some tips for making fudge are: Don’t make fudge on a rainy day. Use a heavy pan with straight sides. Use a candy thermometer. Don’t stir the fudge while it is coming up to temperature. Wash the sides of the pan down with a little water and a pastry brush. After you take the fudge off of the heat and add the butter, let it cool undisturbed until it reaches 110 degrees. Both of these last 2 steps helps to keep sugar crystals from forming which can give you grainy fudge. If you call yourself fudge challenged look for fudge recipes that have marshmallow cream in it, they are less likely to have problems. Pumpkin Fudge Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 lbs. 4 C. sugar 1 C. milk 3 T. light corn syrup 1 C. fresh pumpkin puree or canned pumpkin puree 3 T. unsalted butter 1 t. vanilla 10 large marshmallows 2 C. chopped walnuts 4 C. sugar 1 C. milk 3 T. light corn syrup 1 C. fresh pumpkin puree or canned pumpkin puree 3 T. unsalted butter 1 t. vanilla 10 large marshmallows 2 C. chopped walnuts In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238° F. Remove the pan from the heat, add the butter (do not stir it into the mixture) and marshmallows, let the mixture cool until it is 140° F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks. Makes about 2 pounds. Note: I did these in muffin cups so I can wrap up the fudge to give away. In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238° F. Remove the pan from the heat, add the butter (do not stir it into the mixture) and marshmallows, let the mixture cool until it is 140° F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks. Makes about 2 pounds. Note: I did these in muffin cups so I can wrap up the fudge to give away. Marion’s Fudge Aunt Janet’s Caramels Chocolate Caramels
No Bake Biscoff Cookies
Easy to make No Bake Biscoff Cookies are made with Biscoff cookie butter and oats. Biscoff Oatmeal Cookies I saw this recipe last night and immediately went into my kitchen to make them. I had them done in less than 15 minutes so if you want something that is quick and delicious, try this recipe. You could also use peanut butter in place of the Biscoff. You can find Biscoff in the grocery store where the peanut butter is. If you haven’t tried it yet, it is made from the same cookies that Delta serves on their flights. No Bake Biscoff Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2 dozen 1 1/2 cups granulated sugar 1/2 cup whole milk 1/2 cup unsalted butter Pinch of salt 3/4 cup Biscoff spread 2 tsp vanilla 3 cups quick-cooking oats 1 1/2 cups granulated sugar 1/2 cup whole milk 1/2 cup unsalted butter Pinch of salt 3/4 cup Biscoff spread 2 tsp vanilla 3 cups quick-cooking oats Add the sugar, milk, butter and salt to a 4-quart saucepan. Bring to a rolling boil and let boil, without stirring, for 1 full minute. Remove from heat. Stir in the Biscoff spread and vanilla until smooth, then fold in the oats. Drop by heaping tablespoons (or use a medium cookie scoop) onto wax paper-lined baking sheets. Let cool until set. Add the sugar, milk, butter and salt to a 4-quart saucepan. Bring to a rolling boil and let boil, without stirring, for 1 full minute. Remove from heat. Stir in the Biscoff spread and vanilla until smooth, then fold in the oats. Drop by heaping tablespoons (or use a medium cookie scoop) onto wax paper-lined baking sheets. Let cool until set. Banana Walnut Cookies with Browned Butter Frosting Snickerdoodles How about some No Bake Praline Cookies?
Chocolate Almond Shortbread
 Chocolate Almond Shortbread This recipe goes together quickly and the shortbread crust is amazing…. it is lightly flavored with almond extract, topped with chocolate and toasted almonds. Do you toast your nuts? If not you are missing a chance to take any recipe to another level. When you toast any nut it will also make it crispier. I also have heard you can toast nuts in your microwave but I’ve not tried that yet. It only takes 1 – 2 minutes and will continue to cook after you take them out of the microwave. Chocolate Almond Shortbread Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookies, Bars Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 16 bars 1 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla 1 teaspoon almond extract 2 cups cake flour 4 Tablespoons cornstarch 12 ounces chocolate chips 1 cup sliced almonds, toasted 1 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla 1 teaspoon almond extract 2 cups cake flour 4 Tablespoons cornstarch 12 ounces chocolate chips 1 cup sliced almonds, toasted Preheat oven to 350 degrees. Place almonds in a single layer on a cookie sheet. Place in oven until lightly toasted, about 5 minutes. Watch closely. Sift together cake flour and cornstarch. Set aside. Add the butter and sugars to a mixing bowl. Beat with a paddle attachment until combined, light and fluffy about 3 minutes. Add vanilla and almond extract. Add the flour and mix until combined. Lay a piece of parchment on the bottom of a 9 x 13 cookie sheet. Spread dough out in an even layer. Bake for 15-20 minutes until the edges lightly brown. Let cool slightly. Place the chocolate chips in a microwave safe container. Microwave for 30 seconds at a time until chocolate is melted. When the crust has been out of the oven 10 minutes, spread the chocolate out on the crust. Sprinkle with the almonds. Let cool and chocolate has hardened before cutting. Cut into squares. Preheat oven to 350 degrees. Place almonds in a single layer on a cookie sheet. Place in oven until lightly toasted, about 5 minutes. Watch closely. Sift together cake flour and cornstarch. Set aside. Add the butter and sugars to a mixing bowl. Beat with a paddle attachment until combined, light and fluffy about 3 minutes. Add vanilla and almond extract. Add the flour and mix until combined. Lay a piece of parchment on the bottom of a 9 x 13 cookie sheet. Spread dough out in an even layer. Bake for 15-20 minutes until the edges lightly brown. Let cool slightly. Place the chocolate chips in a microwave safe container. Microwave for 30 seconds at a time until chocolate is melted. When the crust has been out of the oven 10 minutes, spread the chocolate out on the crust. Sprinkle with the almonds. Let cool and chocolate has hardened before cutting. Cut into squares. Maybe you’d like to try another of our recipes? Pecan Turtle Bars Blueberry Cake Crumb Bars Red Velvet 7 Layer Bars Pin It!
Christmas Gingerbread House
Christmas Gingerbread House done in all red and white candies, so perfect for Christmas, the kids will love it. Here is number two of the three Christmas gingerbread houses I plan on doing. The other one is sitting on the counter just having been assembled. I don’t know why but I could figure out how to put the roof on it. It took me an hour to figure it out, it is different than the first two I did. This house is so easy to put together, it won’t have you scratching your head until all of a sudden you have a light bulb moment. Go on over to That’s My Home to get the recipe for the houses and to see the other house I made. I did this house in all red and white with a touch of green holly leaves on the door. I have never done one this way and I do like how it turned out. I had bought the prettiest red and white candy canes but could not get them out of the package without breaking them. This house is half done and I thought it good to show how important it is to do a little yard around it. Use marshmallows for the bushes and ice cream cones for the trees. Use tip number 74 to do the trees and shrubs. Use tootsie rolls for log piles and you can make a cute sled with chuckles candy and mini candy canes. I haven’t been able to find any chuckles yet this year so can’t show you an example, sorry. You are going to need 2 batches of frosting to do the house depending on what you do. Christmas Gingerbread House Author: Mary Ellen Prep time: 15 mins Total time: 15 mins Serves: enough to do one gingerbread house 3 level tablespoons Meringue Powder 4 cups sifted confectioners’ sugar (approx. 1 lb.) 6 tablespoons water 3 level tablespoons Meringue Powder 4 cups sifted confectioners’ sugar (approx. 1 lb.) 6 tablespoons water Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use. Yields 3 cups of icing. Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look. Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use. Yields 3 cups of icing. Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look. Christmas Gingerbread House Christmas Gingerbread House Gingerbread Farmhouse
Baked Acorn Squash with Maple Pecan Butter
This easy way to Baked Acorn Squash is soon to be a family favorite. I always look forward to fall just because it means there will be fresh acorn squash in the stores. I think it is one of my favorite vegetables. Growing up my dad and I were the only ones who ate it so I quickly learned to make it because mom never thought of it. She always said to use only butter, brown sugar, and salt and pepper on it. This simple butter is so good I may never make it the other way again, just make sure to use real maple syrup. If you want to try mom’s way quarter the squash, and then add a teaspoon of butter, a teaspoon of brown sugar, salt and pepper. Bake the same way. When you buy acorn squash look for one with a shiny dark green skin and feel heavy for their size. You also want the stem to still be on it. When you buy acorn squash that don’t have a stem they tend to spoil quickly. I bought one a few weeks ago that spoiled in a week that didn’t have a stem. Baked Acorn Squash with Maple Pecan Butter Author: Mary Ellen Recipe type: Vegetable, Side Dish Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 2 1 acorn squash 1/4 cup butter 1/4 cup maple syrup 1/4 cup pecans 1 acorn squash 1/4 cup butter 1/4 cup maple syrup 1/4 cup pecans Preheat oven to 350 degrees. Cut the acorn squash into halves. Take out seeds. Cut down the center of each half to get quarters. Place skin side down in a baking dish. Bake for 30 minutes uncovered. Mix together butter and maple syrup. When thoroughly combined stir in pecans. Add 1/4 of the mixture on each piece of squash. Cook another 10 minutes or until butter mixture is melted. Preheat oven to 350 degrees. Cut the acorn squash into halves. Take out seeds. Cut down the center of each half to get quarters. Place skin side down in a baking dish. Bake for 30 minutes uncovered. Mix together butter and maple syrup. When thoroughly combined stir in pecans. Add 1/4 of the mixture on each piece of squash. Cook another 10 minutes or until butter mixture is melted. I have another recipe for acorn squash here that you might want to try. Butternut Squash Potato Bake How about Grilled Broccoli Marinated with Srirachi Sauce Baked Cauliflower with Cheese Sauce Pin It!
French Dinner Rolls
 Soft French Dinner Rolls These are a great dinner roll when you need something fast, they can be done in about a hour and a half if the yeast co-operates as it is supposed to. Make sure your yeast is really active when you add the flour, this will help to speed up the raising time. I decided to make these at the last minute when friends came over for dinner tonight and they came out of the oven just 5 minutes before they walked in the door. I had intended to take a picture of the rolls in a beautiful basket I had all ready to go and after I shot these pics above I totally forgot to do it. You guessed it, we ate the rolls so not possible to do it now. French Dinner Rolls Author: Mary Ellen @ Recipes Food and Cooking Prep time: 1 hour 30 mins Cook time: 10 mins Total time: 1 hour 40 mins Serves: 10 rolls 1 1/4 cups warm water 1 package yeast 1 teaspoon sugar 1/4 cup vegetable oil 1 cup all purpose flour 2 1/2 cups 00 Flour (use bread flour if you don't have 00 flour) 1 teaspoon salt 1 1/4 cups warm water 1 package yeast 1 teaspoon sugar 1/4 cup vegetable oil 1 cup all purpose flour 2 1/2 cups 00 Flour (use bread flour if you don't have 00 flour) 1 teaspoon salt Add the warm water to your mixer bowl fitted with a dough hook attachment. Add the yeast and sugar. Let set for 5 minutes. Add the oil, flours and salt. Beat with a dough hook until dough comes together. If needed add a little more flour. Knead for 5 minutes or until smooth and satiny. Cover and let raise until doubled. Deflate dough and cut into 10 - 12 pieces. Roll into a rope. Tie a knot in the dough and place on a greased cookie sheet. Cover and let raise again. Preheat oven to 350 degrees. Bake for 10 - 12 minutes. Add the warm water to your mixer bowl fitted with a dough hook attachment. Add the yeast and sugar. Let set for 5 minutes. Add the oil, flours and salt. Beat with a dough hook until dough comes together. If needed add a little more flour. Knead for 5 minutes or until smooth and satiny. Cover and let raise until doubled. Deflate dough and cut into 10 - 12 pieces. Roll into a rope. Tie a knot in the dough and place on a greased cookie sheet. Cover and let raise again. Preheat oven to 350 degrees. Bake for 10 - 12 minutes. Maybe you’d like to try? Pretzel Rolls Herbed Monkey Bread Pull Apart Dinner Rolls Pin It!
Baked Gingerbread Donuts
Baked Gingerbread Donuts taste like gingerbread in donut form. These Baked Gingerbread Donuts are so good and I love that they are baked. I have bought several different sizes of pan now to bake these in. I will never fry another donut again. If you don’t have a donuts pans use mini muffin pans instead. Baked Gingerbread Donuts Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 12 Donuts 2 cups flour 2 Tbsp cocoa powder 1 Tbsp ground ginger 1 tsp baking soda 1/2 tsp salt 4 Tbsp butter, melted 1/2 cup Splenda or sugar 1/2 cup molasses 1/2 cup unsweetened applesauce 1/4 cup milk 2 eggs 2 cups flour 2 Tbsp cocoa powder 1 Tbsp ground ginger 1 tsp baking soda 1/2 tsp salt 4 Tbsp butter, melted 1/2 cup Splenda or sugar 1/2 cup molasses 1/2 cup unsweetened applesauce 1/4 cup milk 2 eggs Preheat oven to 350 degrees F. Line a standard donut or cupcake tin with paper or foil liners. In a bowl combine flour, cocoa powder, ginger, baking soda, and salt. Whisk to combine. In the other bowl combine melted butter, sugar, molasses, milk, and eggs. Whisk. Pour wet ingredients into dry ingredient bowl and fold in until no streaks of flour remain. Divide between muffin cups and bake 9-12 minutes (or until a cake tester or toothpick comes out clean). Dip in a glaze made of confectionery's sugar and water. Serve warm or at room temperature. Yield: 12 donuts Preheat oven to 350 degrees F. Line a standard donut or cupcake tin with paper or foil liners. In a bowl combine flour, cocoa powder, ginger, baking soda, and salt. Whisk to combine. In the other bowl combine melted butter, sugar, molasses, milk, and eggs. Whisk. Pour wet ingredients into dry ingredient bowl and fold in until no streaks of flour remain. Divide between muffin cups and bake 9-12 minutes (or until a cake tester or toothpick comes out clean). Dip in a glaze made of confectionery's sugar and water. Serve warm or at room temperature. Yield: 12 donuts Baked Chocolate Donuts – you need to try these, they are seriously good! Sausage Egg Rolls with Sausage Gravy
English Muffin Bread
 English Muffin Bread I made this last week and it is one of the easiest bread recipes I’ve ever made. Once you mix up your dough it goes straight into the pans to raise. Once the bread has doubled in the pan, it goes straight into the oven. You are going to love how easy and versatile this bread is. It makes great grilled sandwiches and is perfect for toast. This dough is not like a typical yeast bread. It is more of a batter, there is no way this could be kneaded. The dough will be thick and sticky. I added another 1/4 cup of flour when I made it, it is really going to depend on the weather that day how much flour you’ll need. I wouldn’t add more than 1/2 cup because this is really a yeast batter bread. Be sure also to use all purpose flour. English Muffin Bread Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Bread Prep time: 55 mins Cook time: 30 mins Total time: 1 hour 25 mins Serves: 2 loaves 1 1/2 packages active dry yeast 1 teaspoon sugar 1 tablespoon honey 2 cups warm milk 1/2 cup warm water 1 teaspoons salt 1/4 teaspoon baking soda 5 cups all-purpose flour - I used 5 1/4 cups Cornmeal 1 1/2 packages active dry yeast 1 teaspoon sugar 1 tablespoon honey 2 cups warm milk 1/2 cup warm water 1 teaspoons salt 1/4 teaspoon baking soda 5 cups all-purpose flour - I used 5 1/4 cups Cornmeal Add the yeast, warm water and sugar to a mixing bowl. Stir to combine and let set for 5 minutes or until mixture is bubbly. Add the honey and warm milk. Mix the flour, salt and baking soda together. Add it to the mixing bowl and stir until it is thoroughly mixed together. Batter will be really thick and sticky. Grease 2 bread pans. Sprinkle cornmeal on the bottom. Divide the batter between the 2 pans. Sprinkle a little additional cornmeal on top. Cover with a towel and let raise until doubled. (about 45 minutes) Bake at 375 degrees for 25 - 30 minutes. Loaves will be brown on top and sound hollow when tapped on the tops. Add the yeast, warm water and sugar to a mixing bowl. Stir to combine and let set for 5 minutes or until mixture is bubbly. Add the honey and warm milk. Mix the flour, salt and baking soda together. Add it to the mixing bowl and stir until it is thoroughly mixed together. Batter will be really thick and sticky. Grease 2 bread pans. Sprinkle cornmeal on the bottom. Divide the batter between the 2 pans. Sprinkle a little additional cornmeal on top. Cover with a towel and let raise until doubled. (about 45 minutes) Bake at 375 degrees for 25 - 30 minutes. Loaves will be brown on top and sound hollow when tapped on the tops. Maybe you’d like to try another of our bread recipes? Herbed Monkey Bread Cinnamon Pull Apart Bread White Sandwich Bread Pin It!
Grandma’s Tapioca
 Grandma’s Tapioca My grandmother made tapioca often when I was growing up. To me this is pure comfort food! I love it best when it is warm but it is still good cold too. It seems to be a dessert that will go by the wayside because it is often hard to find the tapioca in a grocery store today unless you want the stuff in a box and I don’t. Tapioca is so easy to make and has vanilla overtones the way I make it. Sometimes you can get the grocery store to order it for you if you ask. I found this tapioca at a bulk food store near me. You can also order it online from several places, just google it. Grandma's Tapioca Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert, Pudding Prep time: 8 hours 15 mins Cook time: 25 mins Total time: 8 hours 40 mins Serves: Serves 6 1 cup tapioca pearls water to soak To make the pudding drained tapioca 3 cups whole milk 2/3 cup sugar 2 egg yolks dash salt 1 teaspoon vanilla Topping 2 egg whites 1/3 cup sugar 1 cup tapioca pearls water to soak To make the pudding drained tapioca 3 cups whole milk 2/3 cup sugar 2 egg yolks dash salt 1 teaspoon vanilla Topping 2 egg whites 1/3 cup sugar Soak the tapioca overnight in water. Drain well. Add the tapioca, milk, salt and sugar to a double boiler. Stir to combine. Let cook for about 20 minutes or until you see the tapioca pearls start to get translucent. Separate the eggs. Add the egg yolks to a small bowl. Beat with a fork. Add a little of the hot tapioca a tablespoon at a time to temper the egg yolks. Stir into the tapioca mixture. Stir the tapioca over the boiling water for about 5 minutes while it thickens. Stir in vanilla. Pour into an oven proof serving dish. Beat egg whites until stiff. Add sugar. Beat until stiff peaks form. Spread over the tapioca pudding. Put the dish under a broiler that was pre-heated to high. Watch carefully. Remove when browned. Soak the tapioca overnight in water. Drain well. Add the tapioca, milk, salt and sugar to a double boiler. Stir to combine. Let cook for about 20 minutes or until you see the tapioca pearls start to get translucent. Separate the eggs. Add the egg yolks to a small bowl. Beat with a fork. Add a little of the hot tapioca a tablespoon at a time to temper the egg yolks. Stir into the tapioca mixture. Stir the tapioca over the boiling water for about 5 minutes while it thickens. Stir in vanilla. Pour into an oven proof serving dish. Beat egg whites until stiff. Add sugar. Beat until stiff peaks form. Spread over the tapioca pudding. Put the dish under a broiler that was pre-heated to high. Watch carefully. Remove when browned. Prep time includes soaking the tapioca. Maybe you’d like to try our recipe for? Chocolate Pudding Low Fat Banana Pudding Chocolate Pudding Dessert Pin It! Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
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