1 (14 oz) can sweetened condensed milk
1 1/2 C cold water
1 (4 serving size) instant vanilla or banana pudding
2 cup heavy cream whipped (or cool whip)
Nilla wafers
3 medium bananas sliced
Whisk sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes, fold in whipped cream
Layer cookies, 1 cup pudding mix, bananas. Repeat two times, ending in pudding layer
Chill thoroughly, garnish as desired
Thursday, August 1, 2019
Sunday, May 5, 2019
Quick praline
Quick pralines
Can also be used for icing on brown sugar pecan cake
1 cup brown sugar
5 tbspn butter
1/4 cup heavy cream
2 tsp vanilla
1 1/2 cup powdered sugar
1 cup chopped pecans
Combine butter, b. Sugar and cream in medium sauce pan.melt butter, whisking constantly. Bring to boil and let boil 1 minute
Remove from heat, whisk in vanilla and powdered sugar. Whisk until smooth, add pecans
Pour into well buttered pan, cool to set
Can also be used for icing on brown sugar pecan cake
1 cup brown sugar
5 tbspn butter
1/4 cup heavy cream
2 tsp vanilla
1 1/2 cup powdered sugar
1 cup chopped pecans
Combine butter, b. Sugar and cream in medium sauce pan.melt butter, whisking constantly. Bring to boil and let boil 1 minute
Remove from heat, whisk in vanilla and powdered sugar. Whisk until smooth, add pecans
Pour into well buttered pan, cool to set
Saturday, April 6, 2019
Basic sweet yeast bread
Basic sweet bread for kolache or cinnamon rolls
2 1/2 cups warm milk (about 110F 2 minutes in the microwave)
2 1/4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup shortening or lard
1 tablespoon salt
2 eggs plus 2 yolks
6 to 6 1/2 cups flour
Fillings:
Fruit preserves, pie filling, reconstituted dried fruit etc for filling for kolache
Cinnamon rolls half cup each white and brown sugar 2 tablespoons cinnamon melted butter to brush on the dough.
Mix milk yeast and sugar and let proof. Mix in lard, salt eggs and yolks. Add flour a little at a time up to 5 cups. Work the rest in by kneading until smooth and elastic. Turn out into well oiled bowl and let double in size.
For kolache roll tsp or so sized ball let rise until doubled. Create a well and fill with filling of choice. Makes approx 72. Bake 375 for 15 to 18 minutes
For cinnamon rolls roll into rectangle, brush with melted butter generously sprinkle cinnamon mixture. From short edge roll tightly and cut into equal parts. Will make two 9x13 pans worth depending in size. Bake 375 about 18 to 20 minutes. Generously ice with powdered sugar icing
Can easily split the dough to make some kolache and some cinnamon rolls. 36 kolache 24 rolls. Excellent for potlucks or church brunches.
2 1/2 cups warm milk (about 110F 2 minutes in the microwave)
2 1/4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup shortening or lard
1 tablespoon salt
2 eggs plus 2 yolks
6 to 6 1/2 cups flour
Fillings:
Fruit preserves, pie filling, reconstituted dried fruit etc for filling for kolache
Cinnamon rolls half cup each white and brown sugar 2 tablespoons cinnamon melted butter to brush on the dough.
Mix milk yeast and sugar and let proof. Mix in lard, salt eggs and yolks. Add flour a little at a time up to 5 cups. Work the rest in by kneading until smooth and elastic. Turn out into well oiled bowl and let double in size.
For kolache roll tsp or so sized ball let rise until doubled. Create a well and fill with filling of choice. Makes approx 72. Bake 375 for 15 to 18 minutes
For cinnamon rolls roll into rectangle, brush with melted butter generously sprinkle cinnamon mixture. From short edge roll tightly and cut into equal parts. Will make two 9x13 pans worth depending in size. Bake 375 about 18 to 20 minutes. Generously ice with powdered sugar icing
Can easily split the dough to make some kolache and some cinnamon rolls. 36 kolache 24 rolls. Excellent for potlucks or church brunches.
Saturday, January 19, 2019
Blueberry Buckle (coffee cake)
Batter will be super thick, may need to work blueberries in by hand and press into cake pan.
2 C flour
1/2 C sugar
2 tsp baking powder
1 large egg, slightly beaten
1/2 C milk
1/4 C butter, softened but not melted
1 tsp vanilla
2 cups frozen blueberries
Topping:
1/3 C sugar
1/4 C flour
1/4 C finely chopped pecans
1/2 tsp cinnamon
3 Tbsp cold butter
Combine together in separate bowl, working butter in until fine crumbs. Set aside to top cake before it goes in the oven.
Preheat 350.
Mix dry ingredients. Add butter, egg, milk, vanilla until just moist. Fold in blueberries. May need to use hands. Batter will be very thick.
Top with pecan mix.
Bake 40 to 45 minutes.
Would be excellent served with a dollop of whipped cream
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