Poppyseed Bunt Cake & Glaze

This is soooooo good! One of Danny & I's favorites :) We decided that we like it best after it's cooled instead of warm.

Poppyseed Bunt Cake

3 eggs

1 1/8 C. vegetable oil (I do 1/2 of it applesauce)

2 1/2 C. sugar

1 1/2 Tbsp. poppyseed

1 1/2 tsp. vanilla

1 1/2 tsp. pure almond extract

1 1/2 C. milk

3 C. flour (I usually do 1/2 of it whole-wheat)

1 1/2 tsp. baking powder

1 1/2 tsp. salt



Mix all the ingredients together. Batter will be slightly lumpy. Grease & flour pan (don't skip the flour--it really helps it come out all in one piece). Bake for approximately 1 hour at 350 degrees. Leave in pan for 5-10 minutes before removing. While the bread is sitting in the pan, make the glaze.



Glaze

1/4 C. orange juice concentrate

2 Tbsp. butter

3/4 C. sugar

1/2 tsp. vanilla

1/2 tsp. pure almond extract



Bring to a boil until sugar is dissolved (about 2 minutes). Then pour over top of cake (I like to poke holes in the top of the cake with a knife so that the sauce seeps down into the cake instead of just on the top).




*I usually make this in loaf pans instead of a bunt pan. This recipe will make 2 regular sized loaf pans or 6-7 mini loaf pans.





recipe from Mom

Cinnamon & Sugar Biscuits

These are yummy and quick & easy!

Cinnamon & Sugar Biscuits

2 C. flour (I use whole-wheat)

2 tsp. baking powder

1 tsp. salt

4 Tbsp. oil (I use 1 Tbsp. oil & 3 Tbsp. unsweetened applesauce)

1 C. milk (I use skim milk)

cinnamon & sugar




Mix ingredients together (except cinnamon & sugar) until just blended. Drop by tablespoonfuls into a 8x8 pan with a couple Tbsp. melted butter. Make sure the butter gets on both sides of the dough & then sprinkle generously with cinnamon & sugar.


Bake 12-15 minutes at 400 degrees.







*I used the recipe from the Garlic Cheese Biscuits found here. I just left out the cheese & garlic powder & added the cinnamon & sugar.

Smores

These are so yummy & easy!

Smores

2 C. rice chex

1/2 C. chocolate chips (I do 1/4 C. milk chocolate and 1/4 C. semi-sweet)

1/4 C. corn syrup

1 T. butter

1 C. mini marshmallows, divided



Heat chocolate chips, corn syrup & butter. Remove from heat & stir in 1/2 C. marshmallows until melted. Pour mixture over chex & stir until coated. Stir in 1/2 C. marshmallows. Spread on waxed paper or just put it in a bowl to eat immediately!





*This recipe is just right for 2 people, but you would need to double it or triple it for bigger crowds.



*This could also be yummy with golden grahams instead of the rice chex!







recipe from mom

German Chocolate Cake & Coconut-Pecan Frosting

This cake is soooooo good & it's Danny's favorite!

German Chocolate Cake

I use the Wacky Cake recipe found here, but any chocolate cake recipe would be good I'm sure. I like to make it using round pans instead of a 9x13.


*I do the 1 1/2 batch.  It makes two 9-inch round pans.


Coconut-Pecan Frosting

1 C. evaporated milk

1 C. sugar

3 slightly beaten egg yolks

1/2 C. butter

1 tsp. vanilla

1 1/3 C. coconut

1 C. chopped pecans (or walnuts)



Combine milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Cook & stir over medium heat until thickened--about 12 minutes. Remove from heat & stir in coconut & nuts. Cool until thickened enough to spread (about 30-60 minutes), stirring occasionally.


Makes 2 1/2 cups


*I double the frosting recipe because we like a generous amount of frosting for the cake.



recipe from mom

Nadine's Breadsticks

These are my favorite breadsticks & they're soooo yummy!

Nadine's Breadsticks

1 T. yeast

1 T. sugar

3/4 C. warm water

1 tsp. salt

2 T. oil

1 egg yolk

2 to 2 1/4 C. flour (I do at least half whole wheat)

3 T. melted butter (for pan)

garlic powder

parmesan cheese




Combine yeast, sugar & warm water in a small bowl until the yeast is dissolved & foamy. Mix oil, egg & yeast mixture in a large bowl. Sift in the flour & salt & mix together. Pat out on a generously floured board & then roll it out with a rolling pin. Cut into strips with a pizza wheel. Roll strips in the melted butter & place in a 9x13 pan, nearly touching. Sprinkle very generously with garlic powder & parmesan cheese. Let rise until doubled in size & bake at 475 degrees for 12-15 minutes.






*This makes the perfect amount for our family of three, but if there's more people, I always double the recipe & use a jelly roll pan.






recipe from Nadine

Pizza Bake

This is a really easy & simple meal!

Pizza Bake

1 package (16 oz. wide egg noodles)--I use whole wheat

2 1/4 C. pizza sauce, divided

1 C. sliced fresh mushrooms (I leave these out)

1 small can sliced olives, drained

1 package (3 1/2 oz.) sliced pepperoni

2 C. shredded mozzarella cheese (I just use 1 cup & it's usually cheddar cheese)




Cook the noodles according to package directions; drain. In a bowl, combine the noodles and 3/4 cup pizza sauce. Transfer to a greased 9x13 baking dish. Top with the remaining pizza sauce. Layer with the mushrooms, olives, and pepperoni. Sprinkle with cheese. Bake, uncovered at 375 degrees for 15-20 minutes or until heated through & cheese is melted.







*Most of the time I make this in advance (during nap time) & just put it in the fridge for a couple of hours until I'm ready to bake it! I'm sure it would be good with any other pizza toppings that you like too.







recipe from The Best of Country Cooking