Monday, November 7, 2011

Sweet Potato Casserole

2 1/4 lb sweet potatoes, peeled and chopped
1 cup half and half
3/4 c packed brown sugar
1 t salt
2 t vanilla
2 large eggs
cooking spray

1 1/2 c miniature marshmallows
1/2 c flour
1/4 c packed brown sugar
1/4 t salt
2 T chilled butter cut into small pieces
1/2 c chopped pecans

Preheat oven to 375 degrees

Boil potatoes until very tender, drain and cool slightly

Place potatoes in large bowl.  Add half and half, 3/4 c sugar, salt and vanilla.  Beat until smooth.  Add eggs; beat well ( mixture will be thin).  Scrape mixture into a 9x13 baking dish coated with cooking spray.

To prepare topping, sprinkle marshmallows over top of casserole.  Combine flour, sugar and salt into bowl.  Cut in butter until mixture resembles coarse meal.  Stir in pecans and sprinkle over marshmallows.  Bake at 375 for 30 minutes or until golden brown.

Pumpkin Spice Donuts

1 3/4 c flour
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/8 t ground cloves
1/3 c vegetable oil
1/2 c brown sugar
1 egg
1 1/2 t vanilla
3/4 c canned pumpkin
1/2 c milk

For Coating
1/2 c butter, melted
2/3 c sugar
3 T cinnamon

Preheat oven 350 degrees.  Butter a donut pan (Wilton brand from Michaels $9.00)

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined.  Slowly add the dry ingredients into the mixture and stir until combined, careful not to over mix.

Using pastry bag (a Ziploc bag with end cut works also) fill each donut cup with batter.  The cups should be fairly full but not overflowing.  Bake 12-15 minutes.  Turn baked donuts out onto a wire rack let cool.

Melt butter in one bowl and combine sugar and cinnamon in another.  Brush melted butter onto warm donuts and dip into sugar mixture.  Serve

Just like Jake's Tex Mex Cake

In my hometown there is a little cafe off of Oak Street called Jakes Tex Mex.  It is a local gem that you can not help but love.  One of the best things about Jakes, is the chocolate cake.  I always try to pick out the biggest piece and sweet talk the server into the recipe.  This recipe is the closest I have found and never disappoints! It has become my go to chocolate cake.

Heat in sauce pan until melted
1 c butter
1 c water
4 T heaping cocoa

Sift together
2 c flour
2 c sugar
1/2 t salt

Pour chocolate over dry ingredients, gently mix

In separate bowl combine the following:
2 eggs lightly beaten
1t soda
1t vanilla

Combine with chocolate ingredients then add
1/2 c sour cream

Gently mix, do not over mix.  Can be baked in 9x13, two round pans, cupcake tins...Whatever you feel like.  Bake at 325 for 50-60 minutes.  Let cool on rack then place in freezer for a few hours.

1 c butter
1/4 c milk
3 T cocoa
3 1/2 c powder sugar
1t vanilla

Let butter come to room temperature, gently work in rest of ingredients by hand.  Spread over cake.

Dinner Rolls

2-2 1/4 c. Flour
1 envelope (2 1/4 t) rapid rise yeast
2 T sugar
1/2 t salt
1/2 c milk
1/4 c water
2 T butter

Combine 3/4 cup flour, sugar and salt in large bowl.  Set aside.

Combine milk, water, and butter in saucepan; cook over medium heat until temperature reaches 120-130 degrees.  Add milk mixture to flour mixture; beat at medium speed, scraping bowl occasionally, until mixture is smooth.  Increase speed to high; add 1/4 cup flour.  Beat until well mixed.  Stir in enough remaining flour to make soft dough.

Turn dough out onto lightly floured surface; knead until smooth and elastic (8-10 minutes)  Cover let rest 10 minutes.

Divide dough into 12 equal pieces.  Shape each piece into a ball.  Place into a greased round pan.  Cover let rise in warm place until doubled in size (about 30 minutes).

Heat oven to 375.  Bake Rolls 18 minutes or until golden brown.  Brush with butter.  Serve warm